KCAA: Let's Dine Out with Allan Borgen (Sat, 30 Mar, 2024)

KCAA: Let's Dine Out with Allan Borgen on Sat, 30 Mar, 2024

Episode Transcript

(00:00):
Highest commissions in the market. Ifyou're interested in a sales position with us,
email CEO at k c A Aradio dot com. K c A
A Food Glorious food. We're anxiousto try Frank Day, our favorite diet.

(00:23):
Just take your own. Men atSteak Ride, Rostedter stay wonderful host
so Flumdie made from why should Wewaited to? Welcome to another delicious edition

(01:00):
of the Let's Sign Out Show.Food critic Allen Borgan here and and we
have another fun show for you today. Not that all the shows aren't fun.
Similar are boring. I fall asleepsometimes too. Wake me up.
That's a good way to promo yourown show. Thank you. I'm professional,
don't do this at home. Soanyway, as you all know,

(01:22):
I'm very fond of pizzas. I'vebeen a judge at the International Pizza expol
for the last twelve thirteen years.I kind of lost track of how many,
but right around that time, andI've met some great people and it's
just the excitement that goes on thereis amazing and a lot of it transfers
back to us as consumers. Sohopefully there'll be some in our area.
There are worthy BJ aj Brillies andyou kaipe It. When they were around,

(01:46):
they won a competition and their pizzaswere fantastic, So we have a
lot of them coming up that aregood. So but we have a guest
on today who he won the PizzaMaker of the Year Award, which is
something that's there's over five hundred Ibelieve five hundred and fifty contestants, so
he's quite a bit in from allover the world. So it's a big
honor to have him. And againwe're gonna be there's a brand new place

(02:10):
that I heard of. It's actuallyin Huntington Beach, but they're supposed to
have the best Detroit style pizza,which is by far the best pizza of
my favorite is he's too, andso we'll be having him on and going
there and in this area too.We're gonna be on the search for some
incredible pizza fines. Also, we'restarting up again our Grub Club. Yay.

(02:32):
Pandemic killed it and it's been awhile for us to get it going
again. Wasn't our fault so much, it was just that restaurants didn't have
the staff or they just couldn't handleit. Now it's getting better and better.
So we're hand choosing which restaurants aregoing to go to and it's free
to join and we'll have more informationin the next couple of weeks. It
should be going in terms of gettingour mailing lists and everything was solidified,

(02:57):
but so stay tuned because all thatis coming to you. If you're not
on the subscription list, reach outto Alan Borgen on the Let's Dine Out
CAA on the Facebook, or youcan find him on Instagram at Alan dot
organ b O R G E Nand MESSAGEUM and let me know that you're
interested beyond the mailing list, oryou can call Izzy at her number in

(03:19):
nine or nine five one four throughthree five. That's nine one, five,
four to three or five. Okay, you're funny, I get a
reaction from you. Okay, let'sdo a quick commercials some of our sponsors
and we'll be getting our guests prettysoon. So stay tuned. Will be
right back. Hi. I'm foodcritic Allenborgan, and I'm excited to tell
you about Rays Shanghai Bistro in Redlands. Ray Shanghai Bistro offers the largest and

(03:43):
most delicious array of traditional and originalChinese dishes available in New Will Empire.
Some of my favorite dishes are theHousemaid hot stickers, the Chris pork sparribs
with garlic, their unique spicy lambwith bamboo, the sweet and tangy deep
Fried Aren't Beef, and the savoryBazos Spicy shrimp, plus lots of vegetarian

(04:04):
dishes. Whether you dine in,pick up the food, or have them
cater your next party or special occasions, you will see why ray spelled Rui
of past fis Shanghai Bee Stroke istruly the best Chinese restaurant in the UN
Empire. Make sure to check outtheir new location at four oh five West
Stewart Avenue in Redlands, California,right across from the Sprout's Grocery store That's

(04:27):
raised. Shanghai Bee Strow Redlands RanchMarket is a unique, full surface international
grocery store that specializes in authentic fooditems from Mexico, India, and from
many Mediterranean and Asian countries, includingpopular items from the US. They offer
fresh baked items from their in housebakery, housemade tortillas from their tortill area,

(04:48):
a delicious array of prepared Mexican foods. A terrific fresh food and juice
bar and a large selection of meats, seafoods and deli sandwiches, salads and
halal meats their produced. The apartmentis stocked full with fresh, local and
hard to find international fruits and vegetablesthat you cannot find anywhere else. Don't
forget to step into the massive beercave and experience the largest selection of domestic,

(05:12):
artisan and important beers in the ie. They can also cater your next
event with one of the delicious takeoutcatering trades of food. Visit them at
Redlands ranch Market dot com. That'sRedlands ranch Market dot com. Redlands Ranch
Market a unique and fun shopping destination. Was your car involved in an accident

(05:39):
or just need help with dents?All Magic Paint and Body Collision Centers in
business for over thirty years. They'rehighly trained staff and certified technicians and friendly
staff are the best in the businessand treat each car as if it was
their own. All Magic Paint andBody Collision Centers are family owned and offer
state of the art equipment and toolsto ensure optimum results. They use the

(06:00):
latest technology in computerized color matching andspecialize in frame repairs with their modern laser
measuring systems. They're OEM certified andthey have four locations to serve you.
All Magic Paint and Body Collision Centersoffer rental car assistance with free drop off
and pickup services too, and theirwork has a lifetime guarantee. All Magic
Paint and Body Collision Centers are inNarco, East Vale, Marino Valley and

(06:24):
in Fontana. Call them at oneeight hundred sixty one Magic. That's one
eight hundred sixty one Magic. AllMagic Paint and Body Collision Centers one eight
hundred sixty one Magic. All MagicPaint and Auto Bodies says, drive carefully.
You've eaten lots of great food andlots of great food at restaurants.

(06:45):
Cowboy Burgers in Fontana and now onArlington and Riverside will fast become one of
your favorites with their delicious, mouthwatering burgers and breakfast burritos. Cowboy Burgers
and Barbecue also serves fantastic smoke barbecue, Baby back Ride, dry tip chicken
pulled pork sandwiches, as well aslunch and dinner plates. Everything is made
from scratch, including their delicious sidedishes like cole slop, potato salad,

(07:09):
barbecue, beans, and much muchmore. Check out their rich decat it
chocolate brownies. Hi, I'm foodcritic Allenborgan, and you can dine in,
take food out, or have themcater your next special event. I
highly recommend Cowboy Burgers and Barbecue attheir new location at five five seven three
Arlington Avenue in the Riverside. Justlook them up on the internet. That's

(07:29):
Cowboy Burgers and Barbecue, happy eatingand perfect for the holidays. Cowboy Burgers
and Barbecue is also available for catering. That's Cowboy Burgers and Barbecue in Fontana
and now in Riverside on Arlington.Welcome back to Let's sign out show food
critic Allenborgan. Here in is hebussy? And we're just waiting for a
guest a couple of minutes. Yeah, to speak our sponsors. We have

(07:53):
some really great ones. And againthey're all hand picked. If I don't
like them, if we don't likethem, actually we're not going to have
them. I don't care about theU, you know, help supporting anybody.
I'm sorry, I'm honest, youknow, my credibility is everything.
And but all these all these greatsponsors are really incredible now. Also at
Rays, they just added sushi,which we're gonna be going to and trying
it. Oh, I cannot wait. Yeah, they also opened a new

(08:16):
little place with their formal firm formerlocation where they have you know, it's
kind of like a Cajun style seafoodfeast where they just booked on table and
everything. So we're gonna try thatout and then perfect for a rainy day
oh yeah, which we're going tohave. So if Joe, if you
can call our guest up and wecan get them right away. Other than

(08:37):
that, pizza is incredible. Uh. You know, before I got started
this whole culinary venture of mine withpizzas, I thought, there, you
know, there's some good pizzas,but you know, my favorite was the
Chicago style pizzas. You know,the one in uh in Marino Valley,
Chicago Pasta House has probably the bestone I've ever had. But since I've

(08:58):
been taste pizzas from around the world, it's really opened my eyes to what
a great pizza is. And youknow, it's more than just you know
the price. I mean a lotof times you pay for what you get.
I guess that's the bottom line,well, and good ingredients and good
quality ingredients does make a difference inbig differences. And then it does make
the cost difference, right. Imean, you know, you can't expect

(09:22):
to, you know, want aFerrari, but pay for McDonald's price.
You know, so that's not areal good look, get you. But
you can you can go to seveneleven and get a piece of pizza there
for a dollar whatever it is,or actually they should pay you to eat
it. So but we have onour line, I guess who. Unfortunately

(09:43):
I didn't taste his pizzas at all. It's a blind tasting, and from
what he told what I read aboutit, I didn't have that one that
tastes so uh, there's no uh, what's the words bias or anything,
But I just admire anybody who whocompetes, and anybody who wins is even
more special. And with us isTony, Sarah Melli and Tony welcome to
Let's sign out show. Hey,great to be here, guys, thanks

(10:07):
for having me. Before we getstarted, tell us what city you're in.
We both can't pronounce it. Yeah, so it's a small little I
live in Pittston, Pennsylvania, whichis by old Ford. But I am
from a small little town in northeasternPennsylvania called Nesquahone. Okay, I grew

(10:30):
up there my whole life, smalllittle coal town. You know. I
graduated with eighty two kids from ValleyHigh School. And yeah, that's we're
from a New Columbus section of nestQuahona. And that's why I call them
New Columbus people. Okay, yeah, we're both we talk. You're here,
you say it, you mentioned you, so I don't let him just
do it. So uh, okay, let's talk about you in terms of

(10:50):
how you got into the whole pizzabusiness. And let's start with that.
Yeah, so my family has beenin the food business. Like nineteen fifty
eight, we had a very largecatering business, and in the beginning of
everything, my grandmother would make pizzasfrom my uncle and instead of eating it,

(11:13):
they would take it to like thelocal fire company or the town or
the local corner bar and they wouldsell it. So, you know,
along along the lines of having catering, we would have pizza every Friday.
I continued on until about twenty twelvewhen my uncle decided to retire. It
started with the business was started bymy grandparents and my uncle. My dad

(11:35):
mom own the house. I grewup there my entire life until I got
married and moved out. And mypizza journey really kind of started when I
met my wife, Marianne, who'sfrom Old Fords. You know, Old
Fords. They have very famous forpizza, a lot of wonderful people,
and that pizza in that town innortheastern Pennsylvania, and dating her kind of

(11:58):
sparked my interest in making pezza.I really it was kind of it.
Not that I was tired of it. I just didn't really have an interest
in it, having been forced todo it a lot in my life as
a kid. And and you know, when I saw maybe I can make
a couple bucks with this because ourpizza was similar. It's not Old Forces
pizza. I wouldn't call it that, but it's similar. And I started

(12:20):
my journey. You know, soI'm making I broke. I couldn't tell
you how many kitchen aid mixers Ibroke, probably gained some some weight doing
it, but you know, andthat led to my uncle retiring and me
wanting to keep a family tradition goingfor just just to really help my mom
and dad at the time and kindof explore with what I could do.

(12:41):
So we redid the kitchen, kindof started over, started fresh, and
I started, you know, makingpizzas every every week. We only saw
them one day a week. Wedo a little bit of catering. And
that's when I came across the PizzaBible and Tony Geminiani, right, you
know, I would message him acouple He's ever going to get back to

(13:03):
me, never going to get backto me, you know, But he
did. And then and the fortunatething he released the Pizza Bible, and
he was coming through Pennsylvania and Isaw him post that he was going to
go to Old Ford. I said, hey, let me meet you.
I'd love to take you to acouple of places. Me and my buddy
Cosmo Sileerno met him, and thenhe invited me to come to expo,
you know, and then the restis history. I kind of started competing.

(13:26):
I put on his team, theWorld Pizza Champions, and here we
are today. Wow. What wasthat like competing, especially for the first
time or do you remember your firsttime there? Dude? You know,
it's funny. I think the firsttime I competed, it was the least
stressful for me because I had noidea what I was doing, and the
more and more I competed, itgot more stressful, you know. But

(13:48):
you know, you go for makingpizza in your house or in your little
basement pizza shop, and now allof a sudden, the first time I
competed, I'm making it in frontof a decent crowd and I had to
tell the judges what I was doing. It was pretty stressful, but I
got through. I think I camein like eleventh my first time, when
I was okay, yeah, thistime around is the fortieth anniversary is the

(14:09):
largest. They had about what fivehundred and I heard five different things,
five sixty competitors. I don't yeah, I don't know. I don't think
they were all eligible. Maybe theywere. I know they had. The
five divisions that were allowed to competefor Pizza Maker of the Year were obviously
pan Pizza, Neapolitan, traditional,non traditional, and cheese cheese yeah this

(14:35):
year, yeah, best cheese.And then I know they had some OONI
competitions as well, but we hadfifty in my division. The other divisions
had I don't know many, howmany cheese had I know Neapolitan I think
was over fifty and then we wereinto the hundreds. I think in traditional
and non traditional. Now you wantedOkay, so your division? Which one

(14:58):
divisions you have? So I competedin pan Okay, when you talk about
that, I can't talk about thatpizza. What what would consisted of?
Yeah? So that pizza was youknow, I you know I I so
last year when I made I madean old forged double crust white pizza that
the judges, I don't think theyliked it. I did better with one
that was stucked a few years ago. But I came in forty fifth out

(15:22):
of forty eight. Okay, andI really, I really didn't want to
do it anymore. I was verydown on myself, and I said,
no, you know what. Youknow, my dad had passed away a
couple of years ago. I saidhe wouldn't he would, So so I
kept I kept working on a workingon a Sicilian dough. I was working
on the dough for a couple ofyears. It's a nice three day,
you know, a nice three dayfor mental dough, really light and airy

(15:46):
and crispy. So I had thedough pretty good, and I entered a
similar pizza. They did a Chiefeslice in Atlantic City, so I entered
into that competition with the same typeof pizza, but there was no par
bak allowed and I came in third. So I was like, I think
I have something here. And thenyou know, I entered the same pizza,

(16:07):
the same dough, sauce and cheesecombination into the pan competition in Vegas
Differences. We were allowed to parbake there, which I definitely par baked
and you know, came out ofthe oven. It was an upside down
Sicilian basically, and they came outof the oven. And I finished it
with a pepperoni jam that was madein Texas by Lee Huntsecker and Honey with

(16:33):
Marscapone rogotta with you know a littlebit of oregano, fresh basil and a
garlic oil. So it was reallya simple pizza. But I think,
you know, we had definitely nailedthe combination flavors and I was lucky enough
to come in third. I thinkI was against mostly Detroit in the top
five if I remember, and thecompetitors there, I mean, you know,

(16:53):
I think Charlie Webb from Hudson andPacker, he was like second and
third the last couple of years,he's killer pizzas, and I was like,
well, if I leave here withthird, I'll still be pretty happy.
And then you know I made thesay obviously Saint Pizza in the finals
on Thursday. And then you knowwhen when they call was a few of

(17:14):
us, you know, from theteam, Me, Anthony, Burgella,
Johnny, Christina and we were standingnext to each other and when they called
Charlie second, we looked at eachother like what because I didn't expect that,
or or I can't remember that.Jim Minner, Jim Minner, I
think from Square Pie Guys does agreat job as well. What's that?
Go ahead? I'm sorry? Ohyeah. So when they called my name

(17:37):
first, it was like elation.I could not believe it, and and
from there it was on to pizzamaker the year. Well, now,
in terms of that, who's someof your mentors that you that have helped
you through besides Tony? So mymother and father obviously, no question.
You know, I would credit marketAngel Janelle from Old Fords when I first

(18:00):
started to help me get started,marry lu Brigetto from Old Fords as well.
You know. Unfortunately, when myuncle retired. We get some family
strife, so from his from relativesthat you know, didn't want to like
take a take over the business.So there was no recipes or anything that
I got. I use it.My parents had wow and made pizza.

(18:21):
But but they those people and justreally some some friends. I'm Derek Sanchez,
Lee Hunterker, Anthony Burgella, I'mlocally one of my best friends.
Cosmo Sauerno makes great pizza. JohnnyTabone and bar Pozo mix great pizza.
We all kind of collaborate together.Tony Troyano out in Chicago, John Christina
I mentioned just you know that thosekind of hands. It sounds like everybody's

(18:45):
out there helping each other, aren'tthey. We give you a little tips.
I mean it really, you know, especially once you become friends.
You know, we were always talking. You know, it's we're always talking
pizza with each other. Well,Dad, I should do this, I
should do try this, try that. You know, it's pretty cool,
really really cool cool. You mentionedDerek Sanchez. How long have you known

(19:06):
him? So, I've known Derekprobably he's on the team one maybe three.
We've gotten closed in the last coupleof years, but probably know Derek
almost five or six years. Iguess wonderful. Well, guess what he's
so intelligent? Right, Well ishe? You want to introduce our guests
to Calton? Yeah, well,we have somebody here to call in to

(19:30):
support you, and I wonder whoit is is, Derek. How you
do it? Tony Samli tell meeverything I know about pizza and everything away.
This dude is awesome. Man,I'll tell you what me and my
family can't be more happy for someonelike Tony to win. It's an amazing

(19:51):
sea that it's tremendously hard to winthat competition and for someone like him to
do it, Man, it's justicing on the cake. Yeah, just
all of you, I mean,just to be there and doing that,
I mean, it's that's what amazesme as a as a judge. I
mean, I admire every pizza.I may not like some of them and
not everything turned out, but everyonewho's there, I mean, it's it's

(20:11):
hard competing against the world's best.And again we had you had people from
Italy. Of course, you hadpeople from what Monaco, I think you
had one from There's people from allover Asia Asia, yeah, China and
Shanghai, China, Singapore, Thailand, I mean, all over the world,
and to win anything amongst people likethat, and it's pretty amazing.

(20:34):
And the thing that really impresses meis the whole industry. All you guys
are pretty much there to help eachother, and you never quit. You
never stay on your own laurels,and you're always growing. You always want
to grow. And it's like whenjust when, especially you Derek, when
you get to one place, it'slike, okay, I've done that down,
let me go here somewhere else.And that's what makes your not to

(20:57):
yours, but Tony's and everybody else'sso good. Your pieces is that you're
always trying. It's not the sameold things and unfortunate where we live.
That's what you find most pizza places. And I'm you know, I'm sure
they're there to make money and youknow they don't want to get too fancied.
I could see that. But interms of credibility, once you've had
one of your pizzas, award winningpizzas, you never want to have anything

(21:18):
else. Yeah, I agree.I don't want to Tony off interview,
but I agree. Hey, Tony, you brother, I agree. I
agree. What you know the youhave some of the best flavors and chefs
from around the world competing, andthat's what makes the competition so legitimate.
And then it's hard to get thoseflavors at local restaurants. What people work

(21:42):
on over the year to produce totry to win this thing, it's hard
to get them at local restaurants.But man, it's sure especial when you
do have a nice pizza. Howis Tony as a student? Did you
listen to you? Uh? Well, I mean Tony really what my student?
He just you know, like hesaid, Man, we we work
together. We we collaborate a lotabout what to do with this and that,

(22:03):
and we're always picking each other's mindson different situations and how it is
in competitions and what we want.You know, I'm really into the dough
science. And you know, Imay have helped him just a little bit
on that, but it was hisown creation, his own deal. We
just tweaked stuff according to weather andaccording to barometric pressures and all that nerdy

(22:26):
stuff I'm into. Beside that.Tony man, you know, he's kind
of one of those guys. Man, you give him one little, one
little hint and you just get outof his way and wow, he just
he wins world championships. Man,he just you know, is that is
that caliber or pizza maker? Wow? Tony in terms of your pizzas and
everything, what what in your area? What's the number one pizza at your

(22:48):
restaurant that people love? Oh?My restaurant is our family's original, which
yeah, so you know it's funny, you know, And I would say
that, you know, it's kindof like a memory type of pizza.
It's more of like a bakery typeof pizza, right, you know.

(23:11):
And people will laugh when I saythis, but it's people love it and
it really it breaks every Derek willprobably hope he's sitting down because I think
we talked about this, but thatpizza breaks every probably rule in the book
when it comes to making it andwhat you put on and how you eat
it. But it is literally whatit's a twenty four hour dough. But

(23:33):
the dough is made, it's runthrough a sheeter, it's put into a
pan, it's dock. It istopped with sauce which is mostly mostly tomatoes,
a little bit of like a pureeas well all dried spices. It's
a little on the sweeter side andThis is where the history of northeastern Pennsylvania

(23:55):
comes in a little bit and whereI think there's a little bit of a
myth out there. But my grandmotherwould put she put tons of lookatelli cheese
on it, pretty much like ayou know, piccerina romano, just kind
of like a Philadelphia tomato pie.The difference is she used the American cheese.
Oh wow, is Derek still there? I'm taking notes and learning right

(24:18):
now. But yeah, So butwhere that you I would ask my father,
you know, where did that comein? And that really comes in
from back, you know, inthe forties and fifties when she would make
this, they didn't have money.They were you know, you know,
just getting by, right, andshe would put the cheese on from the

(24:38):
government. They called the government cheese, right, and that's what they use.
And that is a staple actually througha lot of northeastern Pennsylvania, though
some people don't use this straight.We make other specialty pieces. We mix
it a little bit, but that'skind of what that is. And I
have to tell you when I firsttook over, I tried to make the

(25:00):
it's a little bit more like oldforge and I got I was like in
trouble. So I that pizza itis on our menu. It is I
will never change it now. Andthis will really story for a loop my
family had because it's in a pan. It's well by eighteen pans. Actually
they're custom pans. They're level byseventeen. But they had little aluminum because

(25:26):
it was a small place. Sothey had a little aluminum stackers put on
them, right, so you couldthey kind of go over the pizza and
you could stack pizzas on top ofeach other. And they literally get sauce
and cheese and they get put inthe fridge overnight, sauce and cheese.
They come out very early in themorning, they proof up for a few
hours, and then they get baked. Wow. Wow. Yeah. The
history if you're listening to people likeyou experts are just it's amazing. Everyone's

(25:51):
got their own little twist on.There's no one way of making dough.
I mean, plus, it's allthe regional flavors, right because I mean
everybody's what in that region, whatthey ate and what they grew up on
is what figures that memory of childhood. Right, So that's what your taste
palette develops. I will I willtell you one in regards to that pizza,

(26:11):
and some people go, oh,American cheese on pizza. I actually
think it's pretty It's pretty tasty.You know. The crust is a little
crunchy, it has a soft tenderbite to it. But if you make
that pizza and you let it sitout for a couple hours at room temperature,
it is one of you know,and I'm not saying this because I'm

(26:33):
biased to it is one of thebest tasting pieces you'll eat. As I
mentioned, we had a large cateringbusiness, and so we would cater you
know, huge weddings and all thattype of stuff. And for cocktail hour
you have the chocolate fountains and allthis stuff and the antipasta, and we
would cut that pizza in real smallpieces and you know, put it in

(26:55):
nice trays and it was like thefirst thing that was gone. I'm sorry,
go ahead. I would say,Derek, your your pizza again.
You work with the American cheese.That's the new cheese. Oh man,
I wouldn't know what to do withthat. If not, okay, if
you want to be a little differentvelveto, that would be good for you.
Make with that exactly so well.Thanks for joining us, Derek.

(27:21):
I know you're good, busy andeverything, but thanks for joining us.
And uh, you know Tony.Well we'll say I'm with Tony obviously,
so but thank Derek. Take care. Yeah, Derek, we met Derek.
I met him about three years ago, four years ago while yeah,
I posted h the competitor's picture onthe internet and he got really upset,

(27:45):
like, why did you do mine? How come mine mine one? And
everything? And I remember tasting itand I didn't like it, and I
told him why. After talking tohim about an hour, we became like
best friends. He understood why,and he said, you know, you're
right, there's no variety and it'sjust funny how things develop. But you
know, you've got to be honest, and your pizzas are definitely honest.
And again, I feel bad Ihaven't tasted, especially the winning one,

(28:08):
but hopefully i'll be able to.Yeah. So I read that you that
was your you know, first roundand second round competing, and then in
the finals you had to make onebasically from scratch from whatever ingredients available.
So you can't use the same ingredientsyou had. Yep, you could only
use your dough or your or yourpar bank or whatever. Wow, So

(28:32):
what did you actually end up bakingon the you know, your last round
like to it. Yeah, so, you know, I've never been in
anything like that before. I justbefore I guys, I couldn't I agree
with you, Alan. I can'tsay enough about Derek. He's just such
a good guy. You know,He's the best on everything, you know,

(28:52):
just a great, great, beautifulhuman being. But so yeah,
you know, getting back to thePizza Maker of the Year, you get
to use your own crust, andyou have to use their all the ingredients
that they provide to you, theutensils and everything, and then you have
to use a mystery ingredients. Sowe all, you know, time to

(29:18):
go. We get down there,You're looking at your stuff to give you
an assistance to grab things, andI'm standing there looking. I'm like,
what am I gonna do? Andand like the first thing I saw,
I just I prayed to my dad. You know, I talked to him
this entire competition. I had myheadphones on lisening to Bruce Springston and and
praying to my father. Then,so I'm just talking to my dad the

(29:40):
whole time, and I was like, his nickname is DeBie I said,
depth, like you gotta help mehere, like what are we doing?
And I don't know. You pointedme to I saw some moneions, I
saw some beautiful peppers. I lookedin the refrigerator and saw sausage. I
was like, I'm gonna make asauce and pepper piecea but I made it
in a way that he would make, like a sauce and pepper stup,

(30:03):
so you know, I just Isaw teed down some peppers, some sauce
or some onions, peppers, garlic, danna slaws were the tomatoes that were
there. We were I used theirnew pisada that was just released called Il
Molino Divino. I think it is. It's very, very tasty. I
didn't tasted it before I opened thecan. I added some spices to it

(30:27):
and I put that cooked the peppersin the you know, softened them up
a little bit, chopped everything up. I crumbled sausage, and then I
assembled the pizza. I used somewhole milk, mozzarella, you know,
some pepperino or some palm, andthen I layered the saust and peppers on
there with the sauce. I usedsome fresh whole milk Rogotha and then the

(30:49):
surprising It's not really too much ofa surprise, but well then I baked
it, came out, got alittle bit more Regotha, and I finished
it with a bonnie fresh mozzarella.That was the that was the surprise ingredient.
So I put it on there coldso it would just kind of soften
up a little bit to your bite. Then a little bit of basil and

(31:10):
against some some garlic oils, andI whipped up quick and gray. Wo
wow. Well obviously there is agod, a pizza god. And uh
yeah, no, it's it's prettyamazing. And uh, I know the
judges you know, to be onthe panel there, all those judges are
very seasoned. There're no no firsttimers or anything. They really know their
pizzas. Every one of them areare professionals. And I you know,

(31:34):
it's it's a big award. Imean, it hasn't done anything to your
business. Have you seen anything yeton that? Yeah, it's you know,
and we're set up in a waywhere we're only open one day a
week. It's not a full timething for me. Wow. So yeah,
we were you know obviously, youknow, it was funny. I

(31:55):
was sitting in the airport Thursday night, dead tired because I took the red
Eye back to Philadelphia and it's liketen thirty, ten forty. My wife
is texting me when she's sleeping already, you know, and she's like,
good morning America. Got our unlistedhome phone number, and she called the
house looking for you. I'm like, what, oh my gosh. And

(32:17):
she yelled at them because she thought, oh great. You know, by
that time, we were all oversocial media and she's like, they know
you're in vegasy. I'm home alone. I'm gonna get robbed. But she
was, you know, she waslike, all right, she matters Marianne.
She's like, okay, Marianne,just don't be so paranoid. And

(32:38):
long story short, I got thisguy's phone number. I called them and
we literally did like a ten minutezoom before I got on the plane.
Wow. Oh yeah. They weredoing something on pizza the next day.
I didn't even see it until Igot home because they aired right kind of
when I was landing, and theywere doing something on pizza, and you

(32:59):
know, they showed a video.I think Kara Hatton was in it for
doing for dough tossing and then theyyou know, mentioned me pizza maker of
the year and stuff. So thatwas cool. But then that just like
all the local newspapers, all theyou know, news stations, it was
like ing bing bing bing bing,was like my phone was good. Still
it's still it's starting to slow downnow, but it was like crazy wow.

(33:22):
And yeah, and I feel badbecause you know, we only can
make you know, hopefully maybe youguys one day, if you're on the
East Coast, please I'd love tohave you come eat some pizza. Yeah,
definitely, you know it. We'rewe're right between Scranton and Allentown.
Okay, but you know, weonly have a set amount of pizza.

(33:43):
It's one hundred percent pre order.And I you know, we announced we
used to be open every Friday,but since COVID and stuff, it's only
myself, my mom and my sister. Really. We have some friends with
help every now and then, butnothing, you know, And catering is
number one, No, not anymore, okay, yeah, no, it's
it's really the pizza. We docater with pizza. We have a mobile

(34:06):
wood fire oven that we cater with. You know, we do a few
jobs and then a few festivals,a year. But with two teenage daughters,
it's it's tough. I have tomanage everything, right, But but
I felt bad because you know,we we posted, you know, I
kind of once after COVID, Ikind of would post the menu every week
to our website or to you know, all the social platforms, and you

(34:32):
know, that's how we do it. And I literally I think I posted
on Tuesday night. That would havebeen busy because it was good Friday anyway.
Yeah, but I think we hadfifty two messages in like twenty seven
minutes. Oh wow, wow,So that's amazing. Feel bad for people

(34:53):
that can't get pizza of it,you know, right, I know,
especially for holidays. Yep. Well, you know the one thing that I
won't do though, I won't I'mnot going to sit there and crank out
what we're not comfortable to because Idon't want to put on a product that
I don't want to put out either. But I correct, Yeah, there's
a lot of passion and all allyour makers out there. So you're listening

(35:15):
to the Let's Sign Out Show righthere on AM ten fifty and one oh
six point five FM, the stationsthat leave no listener behind. We're talking
to the pizza maker of the Year, Tony Sarah Melli and he's from is
he you want to mention the countname Pennsylvania? Say it again one more
time, nes cahone. Okay,God, it looks more difficult than it

(35:40):
is. That's not bad. Okay, Now are you still planning to go
next year and again compete? Well, I can't compete anymore. Oh really?
Yeah, once you become Pizza Makerof the Year. From what I
understand, the only thing you cancompete in is if I think you're invited
to the best of the best wherethey take past pizza makers of the year

(36:05):
and do the same type of likesecret ingredient thing. I think. I
think I don't know everything about that, but honestly, I just want to
go and enjoy the next bloot.Yeah, I agree, we did.
We had Joe cart Slucci Carlucci onlast week and very humble like you,
very humble, and you know bothyou have such great stories and it's backstories

(36:25):
that I love. I mean,the passion that you guys have just amazes
me. And none of you haveegos. I mean Tony, the other
Tony, JIMMANI he has no ego. I've known him for fifteen years now.
His head is so small. Imean, he'll help anybody at any
time. I mean, I've neverseen a more giving person. You know,
he's incredible, and you know itmakes celebrities look good. Let's put

(36:49):
that way Goes he doesn't consider himselfwith celebrity. But he also has lifted
the whole pizza industry to a wholedifferent level. Before you just you know,
call it in to get it,eat it, boom, that's it.
Now you've got a lot of choicesand a lot of small restaurants.
You know, what advice do youhave for them? In terms of what
going to the expo means. There'sno question that I think you know two

(37:13):
things go into the expo for me, even if you just want to walk
around and not take any seminars orany of that stuff, which you should,
but it opens you up to awhole new world of ingredients that maybe
you're not familiar with. You know, it allows you to connect with people

(37:36):
like myself or Derek if you're havinga problem with with your dough or whatever.
It Really I think it allows youto be a better pizza maker,
a better cook. And then asfar as competing. The one thing that
competing did for me, And eventhough I probably don't know how much more
i'll compete that I can't compete there, but it's one thousand percent made me

(38:00):
a better pizza maker just trying tomake a dough. You know, my
goal. Obviously, my family's pizzastays the same, But every other pizza
that that we have on the menuor we serve, they're different. They're
my pizzas, and there are pizzasthat, in my mind would be competition
worthy because I've I've tried to justcreate them in a way. I approached

(38:24):
every pizza the same way that Iwould if I was entering into a competition.
Right, So you know that thatmade me much made me a much
better pizza maker. Yeah, it'spretty amazing going. And yeah, yeah,
because besides just all the competition,you've got a four hundred plus vendors.
I mean, every kind of cheese, there is every kind of olives

(38:45):
and olive oil and god everything youname it, they got it. But
it's the camaraderie. It's the camaraderie. Even the vendors, I mean,
they're so nice, they remember youfrom year after year, and I can't
say that about other food you know. I've been to Cisco food shows,
have been to all kinds of differentfood shows. I've never seen anything like
it. The only one that Iheard, and I've never been to them

(39:07):
either. I've only been to Pizzeex Boats. The only show that I've
heard has a similar vibe at leastas far as the vendors and everything is
the NRRA show in Chicago. Iheard that's a great show. That's a
big one. That's huge, that'sa big boy. Yeah, that's cool.
In terms of your favorite pizzas outsideof your own, what's your face?

(39:29):
You have a favorite favorite style?Yeah, favorite style, super Stink
Cross New York style is my absolutefavorite pizza. Okay, And what's your
topping? If you have to picksomething you like? No topping? Oh
no, just cheese, Tony,I love you. I've never met you.
But as a judge this year theybrought us this. It was a

(39:52):
new category, cheese pizza. Triedjudging ten fifteen cheese pizzas slices. Everything
to me, if it was burnt, that's like, yeah, this color.
You know, everything tasted the same, but the same cheeses, the
same everything and that was probably,I think the hardest piece I've ever judged
my life. So I will giveyou one top in combination that I do

(40:14):
love on pizzas, and that iseither by themselves or with crumbled sausage.
But we have peppers here, longhot Italian peppers. I don't know if
you've ever had them or not.I know they're hard to get on the
West Coast, but they're they're they'relong hot Italian peppers. We stuffed them
with, you know, sausage andstuff, but I love roasting them with

(40:37):
olive oil, salt and garlic.Chopping them up and putting them on a
pizza. Now that's the topping thatI love. M that sounds really good.
Actually, well, you know it'sfunny because we call them the Russian
Roulette of peppers because you could eatthirty of them and they just have this

(40:57):
beautiful, nice key and then youget one, you know. So I
was always hesitant to use them ina competition because you know, if you
get a judge who doesn't like warmerstuff that I always feared that that would
hurt me, you know. Yeah. The one that I find Peppadew's.
I really really like them. Dicedup. And one of the things that
I've noticed as a judging all thepizzas is there's a lot of people have

(41:21):
spend so much time on the ingredientsthat ingredients don't always match, they don't
always compliment each other. They're alwaysalways too too sweet or too acidic or
too tangy. But very few haveyou know, both tangy and sweet.
And that's what makes to me andI think the bavor balance of flavors.
Yeah, and unfortunately a lot ofthem don't. And they look beautiful,

(41:44):
don't get me wrong, but it'slike, come on, But then again,
is that if people like that,then give it to give people what
they like, you know, Andit's hard being objective, but you have
to be objective to be a judge. Yeah, I'll tell you for me.
You know, I kind of approachedthat. I you know, once
my go was where I wanted it, I went on to toppings and I

(42:06):
would literally get you know, damwith white bread and just put different topping
combinations on as if it was afinished pizza. And so, you know,
just to get the toppings the wayI wanted to. You know,
I even got towards the end ofthe last couple of weeks. I even
had a cardboard cutout of you know, the nine cuts of pizza that I
was going to have on there,and and was literally like wasting regota and

(42:30):
you know, just putting stuff onthere so it would look right. And
I really went, I really wentabove and beyond. But I do agree.
I think I think if you knowsome of the toppings, you really
got to do your homework and understandthe the balance of of what they're going
to do together, you know whatI mean, I agree on thousand percent.

(42:52):
Sometimes they have ingredients that you haveno flavor, like to me,
white button mushrooms. That's the onethat got Derek angry at me. I'm
the beginning, But it has noflavor really, you know, unless you
get unless you're roast them or youknow, mix them with a garlic with
the garlic oil or butter or something. We've seen the bone marrow and it
looks amazing, but it's like,well, there's really doesn't add flavor to

(43:14):
the pizza. Last year they hadone where there was three big bone marrows
that look like the Titanic, youknow, but there was no flavor whatsoever.
It was but it was like eatingwith the cold and you know,
to me is like, this isthe best they have and they put so
much effort into the presentation. Thenthey do the flavors, and it's all
about flavors. I mean presentation.Don't get me wrong, it matters.

(43:35):
I mean if it's just thrown on, that can throw you off, you
know, in terms of scoring,you want everything to be equal. And
to me, the best part iswhen everything you take a bite and it
has all the ingredients on it,you can taste it. You know,
that's what makes it good. Butyou know, I again, everyone's different.
I admire that. I'm not oneto judge that. You know,
it's just you know, it's justit's hard in our judging forms. It's

(43:58):
all laid out and that's what theyasked for. And I wish the competitors
look at the forum so they followit better. Are they available for They're
all available? Yeah. So yeah, my thing was too like I always
and I didn't know if it everhurt me. I don't think obviously it
didn't. But I always wanted tomake a pizza that I could sell it

(44:22):
mm hmm. You know, youmake something that's wild and crazy, that's
fantastic and you win. That's great. Yeah, but then you got a
how are you going to make youknow, fifty sixty seventy of these or
whatever the number is to serve toyour customers and can they afford it?
Because who's going to pay? Youhave? You know? So that that's
what I always drive to do,and that's smart. That's the way it

(44:44):
should be. Yeah, it's it'syou know, everyone's available to everybody.
We had one two years ago Ithink was it had tons of gold on
top. It looked fantastic, ninetydollars for the pizza and like, you
know, West Hollywood if they canget away with it, probably, but
had no flavor. I mean Itasted it. It was like no flavor,
goat leafing doesn't add anything but looksand I'm like, well that looks

(45:05):
good, but it doesn't really tastethat great. You know. I had
no nothing, no zing, nonothing. And it's like, well,
that's so disappointing, you know,like it it's not realistic in a real
world. That's not what pizzas arefor you and ideal for everyday people to
enjoy. Right, So that's notan every day but ideally you want it
wanted to look great and taste great. Sometimes it looks great and there's no

(45:25):
flavor whatsoever, or it doesn't lookthat good, and then your first impression
is like okay, and then youeat it, it's like wow, you
know. But if it goes together, that's a winner. So well again,
I've never had a pleasure of meetingyou, but I remember seeing your
face. I was standing right nearyou, and I mean I've never seen
a more happier people around you.I mean everyone's hugging each other and just
jumping on you and everything, andit was really neat. It was really

(45:49):
neat to see there, if youknow, see that. And I wish
a lot of luck and I justyou know, just I love the story
and don't you know, continue it. But you got to get a frozen
sending one to me. I meanyou can buy me off very easily,
just getting just just kidding. Butnext year, I definitely want to know
meet you easy will be there too, so uh, we'll continue success and

(46:13):
anything you want to tell her,anything you want to tell our audience,
I'm sorry, I I'm sorry.Any last words you'd like to tell the
audience, No, just you know, I'm grateful. I'm still on cloud
nine from this, but I'm justgrateful to you know, to you guys
to be on the show and reallycontinue talking and you know, elevating our

(46:37):
craft too. Hopefully spreads to themasses and we get great pizza everywhere,
right, and that's why you're on, so we'll continue success. Big hug
and go get them. Congratulations.I appreciate it. Thank you so much.
Hopefully your wife's not angry at ustalking to you on a Saturday.
Okay, good, I think Ihave like a two week past. Oh

(46:58):
good, okay again, and youcan watch this later on or hear it
on our podcast. Just go tothe station, it'll be on it in
a couple of hours, you'll hearit. Awesome, Thank you guys.
Okaya, Happy bye. What ani guy. You know you hear stories
like this and it's just amazing howthey start from like beginning just family.

(47:19):
But it wasn't like I didn't wantto make pizzas. And that's a great
where he does it part time nowand it's still success and part of it
is carrying on his family tradition,right, making you once a week like
his family did, but then alsostill fueling that passion and making it better
and elevating it and bringing in moreyou know, more technique and art to

(47:43):
it, right, I mean,so that's really neat. Uh, you
know it's so neat to hear that, you know, like somebody like Tony
Jamoni that's actually you know, bringingup the pizza you know industry and then
bring all these people along with him, you know, being the mentor you
know, being the support. Andyou know there's pictures if you look online,

(48:04):
you can see Tony, Sarah withTony, Yeah, yeah, Sarah
Melli with Tony on when he won. You know, so you know,
everybody's so happy for each other.I mean it brought tears to your eyes
doing the and you know during thecompetition when they annow itnce all the winners,
I mean, it was so excitingto see, you know how everybody

(48:29):
so happy for each other. Youknow, really was supported each other along
that journey and want to make itbetter for I remember twelve thirteen years ago
when I first started the first oneI ever went to the team from Italy.
They came out like strutting. Theylike they all look like bowling league
all, you know, just struttingall skinny guys and everything and like we're
the best and uh and they alllost and I think one person won,

(48:52):
but they were so angry at losing. And here it's like, yeah,
you're disappointed, but you you reallycongratulate the people. Everyone came up to
him afterwards. Yeah, And youknow what, it's exciting because if you're
there at the pizza Expo and it'son for industry only, but you see
all the different countries, I mean, pizza is is it's like universal language

(49:14):
now right, I mean everybody Vietnam, we saw little carts with pizzas,
you know, I mean all kindsof stuff. You're right, Yeah,
it's a it's you know, it'sa blank slate and everybody put their regional
ingredients, what they grew up on. And that's so exciting to see it
because it really does, you know, immerse the entire It brings it,
I think, the world closer together. We all have a commonality, you

(49:37):
know, to make pizza a foodthat's affordable number one and something that everybody
can enjoy, right, So it'sreally amazing. And I love the fact
that you know, everybody's trying tomake their dough better and you know,
once you start eating the good pizzaswith the dough, I mean, the
dough does make a huge difference.You learn to really appreciate it. Like

(49:59):
now, levat a pizza, it'skind of you know, the dough is
kind of like yeah, you know, and it's like, oh, that's
so disappointing because you really developed thatappreciation for that science on the effort and
then in the back end that youdon't see, you know, as a
pizza consumer, you don't see allthat work that put into it, all
that love and all that you know, effort that they fermented the dough for

(50:21):
two three days, you know,to make that pizza taste that great,
Right, So yeah, they goout their way and yeah, it just
it amazes me. Now there's somegreat pizzas in the umpire, I mean
Chicago pastas. There are deep dishpizza with just spinach and I get extra
garlict and cheese and sauce is tremendous. It's one of my favorites. They

(50:42):
makeing a catchatory pizza the same thing, catch a deep dish that was very
good and it went to citrone andthey had it was really good. So
I mean, you know, thereare budding pizzas that they're very good.
They're elevating the flavor profile, they'reelevating the dough, you know, like
how it's being made. So it'sit's really coming along and I'm really exciting

(51:07):
to see that. And so again, if you know of any really really
good pizza places, please let meknow on either Facebook or Instagram, or
you can email me at mister Foodiem R food E F O d I
E the number one at outlook dotcom. I've be more happy to both
of us who go out there andtry it. We're open obviously in our

(51:28):
area. We want to go tomore. But you know, there's a
lot of pizza places that say it'sone thing and it's really not. So
that's the only thing that throws itoff. There's a lot of wannabes,
but they don't take the effort tomake it better the other thing. Again,
just remind you we are going tobe working on our grub club and
in the next two weeks we shouldhave it all planalized and our first one

(51:51):
is going to be well, I'llleave it. You have to listen to
the show. Just stay tuned.More information coming along. There's a lot
of work on the back end tryingto make this happen. So stay tuned
because we're very excited to share thiswith you and hopefully one of these days
and here's the thought, maybe wecan get a grub club of awesome pizzas

(52:13):
we did that once. We Yeah, we'll have to do that, like
very good artists and pizza so thatyou know, people can really appreciate the
art of pizza. We'll work onthat. Yeah, definitely. Again,
welcome to thanks for listening to theshow. We're on every Saturday from four
to five Let's Sign Out Show,and again I'm available on Facebook. Just
look for Alan dot Borgan or youcan go Let's Sign Out Show and or

(52:38):
Instagram at Alan dot Borgan, goodones you can reach him and uh yeah,
any suggestions of new places we shouldtry, new restaurants. It's around
that you think we have to bethere to test out, you know,
whatever dish it is. Let usknow. We'd definitely welcome to open suggestions.
Exactly. So until next week,Food critic Alan Borgan pussy I beat

(53:00):
everybody, So wanna are you?I don't wanta deep aage. I don't
want to hear about what kind offood you hate, you won't get noticed
I till you clean up your plate. So eat it. Don't you tell
me your foot to eat it?Eat it? Can yourself an egg?
Me have some more chicken, havesome more pie, It doesn't matter.

(53:25):
And oil your fried. Just eatit, just hat it, Just eat
it, Just eat it. Yourtable manners are a kind shame. You're
playing with your food to some somekind of game. Now if you start
to death, you'll just have yourselfsome plan. So eat it time,

(53:45):
Just eat it. You better listen, better do it told. If you
haven't even touched your tunic castor allalone, you better child down or it's
going again cool, So eat ittime. I don't care if you're the

(54:14):
most diversified radio station on the dial. Case AA, was your car involved
in an accident or just need helpwith DNSE? All Magic Paint and Body
Collision Centers in business for over thirtyyears. They're highly trained staff and certified

(54:35):
technicians and friendly staff are the bestin the business and treat each car as
if it was their own. AllMagic Paint and Body Collision Centers are family
owned and offer state of the artequipment and tools to ensure optimum results.
They use the latest technology in computerizedcolor matching and specialize in frame repairs with
their modern laser measuring systems. They'reo EM certified and they have four locations

(54:58):
to serve you. Magic Paint andBody Collision Centers offer rental car assistance with
free dropoff and pickup services too,and their work has a lifetime guarantee.
All Magic Paint and Body Collision Centersare in Narco, East Vale, Marino
Valley and in Fontana. Call themat one eight hundred sixty one Magic.
That's one eight hundred sixty one MagicAll Magic Paint and Body Collision Centers one

(55:21):
eight hundred sixty one Magic All MagicPaint and All of Bodies says drive careful.
Life is challenging and ever changing.Take control with passive income through real
estate investing. Learn how. Learnnow Leddale, Walmsley and Lifestyles and limiteds
investors and mentors show you Meat Dell'steam live at Anaheim two days only at

(55:44):
the Sheraton Park Hotel at Anaheim Resort, Saturday and Sunday, May fourth and
fifth. Register now at give meTotal Freedom dot com. That's give me
total freedom dot Com. Enter promocode twenty twenty four for a special discount
offer give me Total Freedom dot comcode twenty twenty four. For over a
century, AM radio has evolved tomeet the needs of our community. More

(56:04):
than eighty million listeners depend on AMradio each month. It's also the backbone
of the emergency alert system, keepingus safe in dangerous times. A new
bill in Congress would ensure this free, reliable service remains in cars. Text
AM to five two eight eighty sixand tell Congress to support the AM radio
for every vehicle. Act message indata rates may play. You may receive
up to four messages a month,and you may text stop to stop.

(56:27):
This message furnished by the National Associationof Broadcasters. Hi, I'm Kaylee Sphere,
a license agent with Litchfield Insurance Associateshere in Beaumont. A large portion
of Americans don't have life insurance ordon't have enough, whether you need a
temporary policy, something to help withincome during retirement, or making sure your
final expenses are taken care of.Having life insurance is an act of love

(56:49):
and security for your whole family.Having a local, trusted agent makes navigating
through the sometimes complex world of lifeinsurance so much easier and I would love
to be the one to help you. I'm Kaylee Spear for your free consultation.
People are calling ninety five one sevensix' nine zero zero zero five.

(57:10):
Ninety five one seven six nine zerozero zero five. Del Walmsley here.
The first thing you're going to haveto learn is that until you stop
expecting our politicians or anyone else tochange your life, your life isn't going
to change. The only person whocan change your life is you. But
you need to know how. Listento my show, The Del Walmsley Radio

(57:32):
Show, where the hype ends andthe help begins right here on CACAA now
broadcasting on ten fifty AM and oneoh six point five FM. The stations
that leave no listener behind. ListinaCACAA Low Melinda and one o six point
five FM, K two ninety threeCF Brino Valley, NBC News Radio.

(57:52):
I'm Chris Garagio. Maryland Governor WesMoore says Cruiser accelerating recovery efforts following this
week's deadly bridge call in Baltimore.Speaking at a news conference today, Moore
said the primary focus is on recoveryand clearing the channel for shipping. The
Governor noted that conditions are too dangerousfor divers to work today, but the
Army Corps of Engineers is moving forwardwith crane operations to begin clearing collapse sections

(58:15):
of the bridge. Pope Francis skippeda traditional Good Friday event to preserve his
strength for Easter Sunday. The Vaticansays the eighty seven year old pontiff held
Good Friday services at Saint Peter's Basilica, but didn't take part in the night
time procession to Rome's Colosseum to markthe Crucifixion of Jesus. The Vatican says
the Pope made the decision to preservehis strength for Easter Sunday. A family

(58:36):
member of slain NYPD officer Jonathan Dillareportedly berated Governor Kathy Hochel when she attended
the fall in cops Wake. Davidfolk Thomas reports it happened Friday afternoon in
Massapequa Park on Long Island. TheNew York Post reports the unidentified family member
told the governor, you're not wantedhere. You have blood on your hands.

(58:57):
If you want to do something,change the bail. Video of the
incident appears to show a large manin a dark suit animatedly speaking to a
stone faced total who then leaves withher security detail. Applause is heard as
the governor walks away. Diller wasshot and killed during a traffic stopping Queens
by a career criminal with twenty oneprior arrests. David fok Thomas, New

(59:21):
York eight and T has announced amajor breach in its security Today. The
company confirmed a total of seventy threemillion current and former customer accounts had been
leaked to the dark web about twoweeks ago. The leak data, which
includes customers' social security numbers, appearsto be from before twenty twenty eighteen.
T says currently they have no evidenceof unauthorized access to its systems and investigation

(59:44):
into the breaches ongoing. I'm ChrisCaragio, NBC News Radio, NBC News
on CACAA Lomel sponsored by Teamsters Localnineteen thirty two. Protecting the Future of
Working Families Teamsters nineteen thirty two,SMO