KCAA: Let's Dine Out with Allan Borgen (Sat, 4 May, 2024)

KCAA: Let's Dine Out with Allan Borgen on Sat, 4 May, 2024

Episode Transcript

(00:01):
So flamby. Welcome to another deliciousedition of it, I mean delicious edition

(00:24):
of it. Let's sign out showgood critic Alan Borgan here and is bussy.
I have my rain three hundred gramsof caffeine, so I'll be up
all night. Are you tired?I'm tired. I think it's the weather.
I don't no, I don't likethis gloomy weather. It makes me
tired and want to just go likecurl up, ghostly. I'm tired.

(00:45):
Matter what this morning I did.I didn't want to go anywhere. Sometimes
you get like at a perfect spotin your bed where you're just like perfect,
nothing hurts nothing, You're just quiet, and yeah, I didn't want
to get out of bed. Butthen I heard yelling get up, it's
time to go, get up.I know it's it's you know, there
are days you're like, oh mygod, why am I up? Like,

(01:06):
especially on the weekends, I wantto sleep in and I never I
feel like I never get to sleepin. It's just like one of those
things, you know, like it'salways so you wish to do. There's
not enough time. You've been workinghard all last week. We're in Las
Vegas, and she was working andI had I was very you know,
I worked at sleeping and having fun, go and play slots. Yeah yeah,

(01:27):
yeah, you don't think that's work. Oh gee love rough flight.
You ever know much concentration it takesto push a button? Whatever? Anyway,
it was fun. So we hadto win to two restaurants. Well,
first of on the show today,we're going to talk about kind of
what it's like to be a foodcritic, A real food critic, I
call a professional food critic in asense everybody is. But h I've read

(01:49):
one article that kind of blew meaway and like this versus a food critic
doing that's how he wants to talkabout this topic. By the way,
Yeah, it kind of got megoing. So, but I want to
talk about some restaurant. You wentto two restaurants in Las Vegas and one
of them was one they have quitea few locations and they won a Michelin
Star the original one, and afriend of ours going with us and we

(02:13):
decided to go there and try it. It was that the Bellagio No is
that the Aria Hotel? And whatwas the name of it? Ding Typhoon,
Ding Typhoon, And how would youdescribe it it was was it what
kind of food Shanghai? I thinkit's Shanghainese Chinese, okay, yep.
And they have do like the Ithink the desserts kind of fusion. But

(02:37):
you know, well they had primarilya lot of noodle dishes, rice dishes,
and some dim so I call themdim sum. A lot of dumplings
and stuff. And it's not dimsum, but it's Shanghainese dumplings. Well
they look like yeah, dumplings andand like goyza's and they make everything fresh.

(03:00):
That's your big deal is that theymake They roll their own dough,
they make own dumplings fresh, theymake their own goyzs, they make their
own potsticker. Walking on the righthand side, you'll see all the different
it's probably slazy drivers, twelve differentchefs doing that. And but in a
white room. It's like this whitefluorescent room that it's glowing and the white

(03:23):
love masks like a scientific lab.They're rolling making dumplings. And I'm like,
oh boy, that's a that mustbe a miserable job. Imagine standing
there all day and you're like afish bowl. Everybody's staying there looking at
you. Gawking at you while you'remaking these stupid dumplings. I'm sure,

(03:43):
and the day they want to throwthe dumplings at people. Sorry, that's
that's what my mind goes through.You don't when I see this, it's
like, oh, poor people.Well, like I say, it's in
the area hotel and it's a beautifulrestaurant's gigantic. It just goes halfway.
It just kind of curves around biggiant room. I mean, so I
was expecting a lot. I heardsome great things about it. When I
saw the menu, I'm like,that's it. It's it a whole bunch.

(04:08):
There's a lot of drinks and stuff, and that's obviously what they're pushing.
But I was quite disappointed. Inothing really thrilled me. Maybe because
we eat out so much and we'vehad it before. I didn't think it
was I mean, a mission starfor that. I just that blew me
away. I mean I could seeif you've never had it before, you
might feel wow. Well, Idon't know that that particular location got the

(04:30):
Mischelin star. But the menu isjust it. It's a chain, right,
They have one Coasta Mesa, theyhave one Centry City. I mean
that several of the locations I neverthought they were. Wow. But it's
a good break in for people thatis, you know, kind of hesitant
to try Chinese suit and something differentbecause it's not took. It takes the

(04:50):
guesswork out of everything. It's notso scary because the menu is very simple,
the flavors are not very robust,so it's you know, I think
it's it's a great first step forsomebody to go, I'm gonna try something
new. You know. I thoughtI was very boring but land, but
you know, the person with usliked it, and that's fine. I

(05:12):
mean, you know, we try. You don't know too you try things.
So that was not a really goodexperience. However, the night after
that, we went to a really, really, really good restaurant and it
was called Little Ethiopia Restaurant and Market. It's in It was a Sahara.
I believe it's I can find theaddress. I'm actually at the menu.

(05:33):
It's a different page, so Ineed to look at their address. It's
actually on Flamengo You're right. It'sfour eight five zero West Flamingo Road.
It's off the strip, of course, the shopping center and there's like every
type of food in that shopping center. I was like blown away because there's

(05:54):
like I think there's a schwarma pacenext door, There's there's Middle Eastern,
there's an Indian place, there's anotherEthiopian place. In the far corner,
there's like there's actually Chinese place,and then there's actually Ethiopian coffee place.
It's the same owners, and theyroast their own Ethiopian green coffee beans there

(06:16):
at the shop and they make thecoffee. And unfortunately I didn't quite make
it there. I wanted to gothere, but next time I want to
make it. You never had Ethiopianfood. It's a real experience and I
just can't say enough about it.It's very different. Number one, it's
very communal. What you do isyou can order small, you know,
small plates, like like any otherrestaurant. But what I like is the

(06:38):
one where it's called a gyr andwhat it is is kind of like a
a crepe, kind of like arubber rice rubbery. It's it's actually a
very light fluffy think of a flowertowards you, but it's fluffy, and
so it's like a very light fluffycrepe and it has a sour to kind

(07:00):
of it's per minuted, like threetaste to make it. Yeah, So
if you think of a stuto breadbut light and fluffy, you know,
in a create format, that's prettymuch what you're eating. What it comes
out is a large or large oneand on top of it they put the
different different scoops of food on thereand there's like six seven, eight different
ones. They have different combinations.They have all vegetarian and they have an

(07:20):
all meat one with I think onevegetable one or two vegetable ones. But
the food spectacular, it's kind ofIndian meets Middle Eastern, very unusual.
But it's not an Indian because Idon't taste any Indian flavors I do.
I have no, I don't thinkso you think you taste I taste a
little bit of kuman. But there'sthat's pretty much ends the I think assimilation

(07:45):
from the Indian and the Ethiopian foodbecause Ethiopian has their own herb called berry
berry and awazi, so it's adifferent spice that it's it's it's kind of
tangy and a little kick, butit's actually very pleasant. It's not as

(08:05):
I don't think it is as strongas Indian, so you can get it
mild or you can get it realhot, and real hot is real hot.
Just be aware of that. Butit's really nice. They give you
so again the scoops here on there, and then they give you a tray
with a little basket with more andgyra and you just kind of pick it
out, kind of get your handand scoop it up and eat it.
So eat with your hand, andit's a fun experience. It's a great

(08:28):
for I think for a date night. It's fantastic and you get to meet
the person and with friends too.You have a bunch of people there.
We've taken people to other ones andthey really liked it, but this one
was a spectacular, really really good. It takes a little while. Everything's
made literally made fresh right then andthere, so it does take time,
you know, so if you're ina hurry, you probably don't want to
go, but or call it inI think that would work. But it's

(08:52):
very very good food and for Ethiopianfood. I thought this was one of
the best ones. I think it'sone of the best ones we've ever been
to. Yeah, I think theirflavors are right on and very rope.
The flavors are really rounded and robust, I think, and it's just so
good. I mean, you justcan't stop eating it. And even though
with a little kick I mean ithas a little bit of kick a spice

(09:15):
because we asked them for medium.But you know with a gyre with all
the different types of food, theykind of evens it out because they have
collar greens, they have a littlebit of you know, different things.
Yeah different, yeah, so differentI think spice level, so it kind
of evens it out. And thenthey have this Ethiopian coffee at tea.

(09:37):
Actually I had it. It tasteslike a black tea, like a red
tea actually looks red. It's likea red to black tea. But it
has a little bit of a almostlike a cinnamon flavor to it. Maybe
it's not quite cinnami, yeah something, but it makes it very interesting and
actually it's very soothing when I waseating it. And I'll tell you,

(09:58):
one of the best things are theservice that usually the staff have. All
the ones we've been to are veryvery friendly, very nice. I mean,
you can't get a better group ofpeople. It's a wonderful culture.
I really, I really love Ethiopiaand food and the people there are just
nice as people. I mean,everyone has been very it's like family,

(10:18):
very welcoming. Yeah, we've eatenit all over. My first exposure to
Ethiopian food was in Vancouver, andI actually loved it. It was so
spicy. I remember that one wasso spicy and you couldn't adjust the level,
but I just couldn't stop eating it. And so since then I've been
just on the lookout for Ethiopian foodbecause it just had such a pleasant experience.

(10:41):
And I went with a bunch offriends that we end up. You
know, we've had it in NorthDakota. We've had in Dallas, Yeah,
we've you know, we've had itin our Teesia. There's a good
one. And so this one actuallywas a very nice fine because it was
a small mom and pop kind ofplace, and we liked those better.

(11:03):
So it's very personal. They wereso excited that we loved their food and
it really was so good. Imean, like even after I ate,
and I'm one of those who,after I ate, I really don't want
to smell the food, nor Iwant to see it, And after I
ate, I still go, oh, the spice. You know, the
flavor and the gar I could smellthe gar like and the onions and everything
they were cooking in the air.It was so good. I was like,

(11:24):
oh, I still think the foodwas smelling amazing. One of you
know, you always hear people madeyou know, I make you with a
lot of love and passion. Yeah, it's easy to say that, but
this food really tasted with like alot of love. I mean this is
they described the food as homemade,you know, it's like homestyle cooking and
Ethiopia and that's you know a littledifferent. They had a couple of dishes

(11:46):
there that are we've never seen before. One of them they have you know,
kidneys and they have all kinds ofstuff in there. And that was
the only one. Yeah, thatwas different. I think the other ones
are pretty much mainstream. It's notthe let you know, lamb goat or
you know, beef. You know, they eat a lot of that.
And then you can get vegetarian ifyou like vegetarian food. I mean,

(12:07):
there's a lot of vegan choices becausethey you know, a lot of them
are vegan. So you'll be ableto find a really good like sambusa,
which is like a samosa like anIndian samosa. It's fried, deep fried,
little triangle squares, but they stuffit with vegan ingredients and I think

(12:28):
it's lighter than the samosa, Ireally think. And the spices is not
as as there's no curry, soit's a different spice, so it doesn't
have that overwhelming you know, ifyou're like not so thrilled about Indian spices,
this wouldn't be anything you like it. I don't think you can associate

(12:48):
with that at all. You know, you mentioned the first time you had
The first time I ever had itwas with David Cohn and I when we
did the Let's Sign Out Show orTable for two at the time. We
went to off on Fairfax in LAand a place called Rosalind And at that
time they only had like three orfour in LA and that was one of
them, that was one of thebigger ones. And David was driving and

(13:09):
or I was driving. One ofus is driving, but he pulled underneath
his seat peptobismo and he took bigslug of it and I'm laughing, like
what are you taking that for?Because they heard the food was really hot,
so he wanted to make sure hedoesn't get sick. I'm like,
okay, So he did it,and one of the dishes was very very
hot. I mean we were bothcrying, we turned red. But it

(13:31):
was so delicious. I've never beenin a situation where you're crying. It's
so good and it was so funny. And then the other thing too,
we noticed the guys are very handsome, tall, you know, you don't
see fat ones like men. They'revery skinny, like, very athletic.
And the women at this restaurant,least felt were beautiful. They were like
models. And we were like readyto go to Ethiopia and become food critics

(13:52):
there. I mean, but theyprobably didn't have a lot of food there.
But it was a really good experience. So anyway, two good experiences,
and we'll let you know. Two. We were just starting up our
grub club and we'll have more informationprobably in the day or so. Just
go to join grub club dot com. It's not right now, but join

(14:13):
grub g r u B clubclub dotcom. Join grub club dot com.
And our first restaurant is going tobe on May nineteenth. It's going to
be an Elsinor it's called Vincenzo's OliveTree. It's incredible. It's been over
forty years a townian restaurant and theyhave a new owner, a very very
nice man, very energetic, hasa lot of ideas, has already made

(14:35):
a lot of changes and so we'reexcited to have that. And only forty
seats are available. So, likeI said, probably in about a day
or so or two days, justgo to join grub club dot com and
you'll be able to sign up forit. It's ten dishes, ten different
dishes, tax and tip included forsixty dollars. I mean, you can't
beat it. So me and allfoodies go there. I mean it's they're

(14:58):
fun groups. Before the pan I'vebeen doing this for about ten fifteen years
and before the pandemic it was hugeand then pandemic hit. Now is problems
with restaurants in terms of getting staffed, you know, to have them to
do dinners like that. So wedidn't have one for a long time.
It's probably been in about three years, but we've had you know, from
forty to one hundred and seventeen people. But they're all foodies, so it's

(15:20):
great, and uh, we tryto have it in Riverside Sanmardino County,
but we go to La Orange whenwe find some great restaurants and it's really
really good. So a lot offood for a good price. Yeah,
I mean, it's a great wayto sample a restaurant, really get a
feel what the across section of themenus like. And there are only restaurants

(15:41):
that we like. If we don'tlike it, you're not gonna like it.
I mean, I guarantee it.So we don't do chains, although
we did a couple of them.I think booka Dibecco one time, but
that was a long time ago.But anyway, joining grub club dot com
and uh it should be up andrunning out of deer so okay, being
a well too. Before we dothat, let's do some commercials real quick.

(16:03):
Some are great sponsors who've really helpedto keep this toll on and we'll
be right back and talking about whatit's like to be a food critic.
Was your car involved in an accidentor just need help with DNS All Magic
Paint and Body Collision Centers in businessfor over thirty years. They're highly trained

(16:27):
staff and certified technicians and friendly staffare the best in the business and treat
each car as if it was theirown. All Magic Paint and Body Collision
Centers are family owned and offer stateof the art equipment and tools to ensure
optimum results. They use the latesttechnology in computerized color matching and specialize in
frame repairs with their modern laser measuringsystems. They're OEM certified and they have

(16:51):
four locations to serve you. AllMagic Paint and Body Collision Centers offer rental
car assistance with free drop off andpickup services too, and their work has
a lifetime guarantee. All Magic Paintand Body Collision Centers are in Narco,
East Vale, Marina Valley and inFontana. Call them at one eight hundred
sixty one Magic. That's one eighthundred sixty one Magic. All Magic Paint

(17:11):
and Body Collision Centers one eight hundredsixty one Magic All Magic Paint and Auto
Bodies says, drive carefully. You'veeaten lots of great food and lots of
great food at restaurants. Cowboy Burgersin Fontana and now on Arlington and Riverside
will fast become one of your favoriteswith their delicious, mouth watering burgers and

(17:36):
breakfast burritos. Cowboy Burgers and Barbecuealso serves fantastic smoke barbecue, baby back
ribs, dry tip chicken, pulledpork sandwiches, as well as lunch and
dinner plates. Everything is made fromscratch, including their delicious side dishes like
coal slap potato salad, barbecue beans, and much much more. Check out
their rich decad it chocolate brownies.Hi. I'm food critic Allenborgan, and

(17:56):
you can dine in, take foodout, or have them care your next
special event. I highly recommend CowboyBurgers and Barbecue at their new location at
five five seven three Arlington Avenue inRiverside. Just look them up on the
Internet. That's Cowboy Burgers and Barbecue, Happy eating and perfect for the holidays.
Cowboy Burgers and Barbecue is also availablefor catering. That's Cowboy Burgers and

(18:21):
Barbecue in Fontana and now in Riversideon Arlington Redlands. Ranch Market is a
unique, full surface international grocery storethat specializes in authentic food items from Mexico,
India, and from many Mediterranean andAsian countries, including popular ritems from
the US. They offer fresh bakeditems from their in house bakery, housemade

(18:44):
tortillas from their Tortilla area, adelicious array of prepared Mexican foods, a
terrific fresh food and juice bar,and a large selection of meat, seafoods
and deli sandwiches, salads, andhellal meats. Their produce department is stocked
full with fresh, local and hardto find international fruits and vegetables that you
cannot find anywhere else. Don't forgetto step into the massive beer cave and

(19:06):
experience the largest selection of domestic,artisan and imported beers in the IE.
They can also cater your next eventwith one of the delicious takeout catering trays
of food. Visit them at RedlandsRanchmarket dot com. That's Redlands ranch Market
dot com. Redlands Ranch Market aunique and fun shopping destination. Hi On

(19:26):
food critic Gallenborgan and I'm excited totell you about Raised Shanghai Bistro in Redlands.
Ray Shanghai Bistro offers the largest,hym most delicious array of traditional and
original Chinese dishes available in New willAn Empire. Some of my favorite dishes
are the Housemaid hot Stickers, thecrisp pork Sperreubs with garlic, their unique

(19:47):
spicy Land with bamboo, the sweetand tangied deep fried orange peel beef,
and the savory Baso spicy shrimp,plus lots of vegetarian dishes. Whether you
dine in, pick up the food, or having cater your next party or
special occasions, you will see whyRay spelled r Ui apostrophis Shanghai Bee Stroll.
It's truly the best Chinese restaurant inthe Land Empire. Make sure to

(20:11):
check out their new location at fourh five West Stuart Avenue in Redlands,
California, right across from the Sprout'sGrocery store that's raised Shanghai be Strow.
Welcome back to Let's sign out showfood critic Alien Borgan here and is he
bussy? And before we talk aboutbig up food critic, we forgot about
two other restaurants. We're gonna talkabout it in another little ice cream place

(20:32):
we had in Vegas, So let'stalk about that one first ice cream,
and then we'll talk about Pasadena.We went there and we had a restaurant
that was very interesting, and we'lltalk about that. So is he let's
talk ice cream? Okay, icecream? Well, we go go kind
of ice cream sweet? And thensalty. Right, We went to a
place we were like, after wehad the Ethiombian food, wanted something a
little bit sweet, a little bitrefreshing, you know, just need a

(20:56):
little bit cooling down. So wedecided to look and see what's around.
Well we end up stumbled upon thisplace is a Japanese dessert place, and
which is you know, kind ofunusual because you don't get that a lot.
You get a lot of like,you know, ice cream places that
are calling ice cream, like brewstersand different places like that right handle and

(21:18):
stuff like that. And it's calledUrban Macha. And this is a place
that in Las Vegas is on thirtyfour hundred South Jones Boulevard. And we
pulled in and we're like, hmm, I think we've been to the center
before. It used to be theold China Mama's location that was burnt down.

(21:38):
It's actually in the same parking lot. And they serve probably one of
the best green tea ice cream I'veever had. It's like a soft serve.
It wasn't like a creamy ice cream. But they do desserts, so
they actually do like the the crpecake, the mille cake they call.

(22:00):
It's like layers and layers and crapeand then they becomes and then they cut
it like a slice of cake.They have that then green tea flavor,
and then also they cut those inchunks. And we had something called parfe
which has that has like a sweetenwhat is it moat, there's two mo
cheese, there's actually the green teaice cream. And then we actually chose

(22:25):
three different flavors. So we gotubi ube u b e, which is
like a purple taro flavor, andthen ali chi flavor and the green tea
flavor. So it's all swirled inand then it comes with also a like
a sweetened chestnut one, and thenso it was and then on the very
bottom of the parfait with all thegreen tea cake, they're actually chunks of

(22:51):
it. They actually have like littlejelly like they look a little jelly belly
kind of jelly, but they're morelike a Yeah. So it was really
interesting because it's not something that yousee often. It's not something you actually
not like. It was crowded.It was very crowded, and it's really

(23:15):
unique because you know, like Isaid, you don't get a lot of
quote unquote Japanese dessert places, andit really they offer Japanese green tea.
You can get ice, you canget frapped, and then different types of
Japanese tea. So you know,like there's a cheese I think it's called
the cheese top cheese cap, sothey actually make the milk tea and then

(23:37):
they make a cheese cap and it'slike very foamy and actually dust tastes a
little bit cheesy. It's way betterthan any other cheese cap I've ever had,
because sometimes you get that in theboba places. This was way better
and definitely richer. And they actuallydo offer thea. Uh. I'm probably
slaughtering this obviously. It's a teathat's Japanese, is very unique tasting.

(24:03):
It's it. I can't really puta finger on it. I wouldn't say
most people like that flavor. It'squite off the grid kind of flavor.
It's a little earthy. But youknow, that's one of the joys of
trying new foods because you'll never knowuntil you try it. That's all I
ever tell people is try it.If you don't like it, fine,

(24:25):
not every you don't may not likeeverything, but there are some fun you
might find some things like, wow, this is really good. And you
know, life can be really excitingwhen you add food to it, when
you add some that's that's one ofthe things, not just keeping thing alive,
but it's enjoyable to look towards something, trying new things, and unfortunately
there is a lot of people thatdon't like to try new things. And

(24:47):
you know, I think it's veryimportant to It just adds a lot to
your life. Every culture has somethingunique about it, and this is actually
you know, the history of itis they started in twenty sixteen in Hawaii.
They it's called Macha Cafe. Makowas first found in twenty sixteen.
Is voted for the best Macha dessertby Honolulu Magazine in twenty seventeen. Then

(25:10):
now they actually first actually location outsideof Honolulu, and so it's the same
idea being having a very unique machaoffers you different types of macha dessert.
So it's it's quite unique. LikeI said, you don't see this often
and you don't find it everywhere,and I really enjoyed it. I mean,

(25:30):
I definitely would go back and tryother things because they have quite a
few items. They have frapcinos anddifferent things like that they make macha out
of So I want to go backand definitely try other things. I agree,
it's really really good. So andthen what else we want to talk
about there in Vegas? Anya,Yeah, we well there in Vegas,

(25:51):
we actually did we dine somewhere else. We went to the new Estra's Kitchen.
Oh my god, mush, I'mpausing. I'm looking at him.
It's like nothing. I'm not seeinglight flashing at all. It was like
nobody's home. Weat out so much. Ester's Kitchen is one of the best
restaurants we've ever been to in Vegas. It was the chef chef Germ Trees

(26:12):
we've had on our show twice andjust an incredible cheft, incredible human being
and your Chef of the Year inVegas this year and his restaurant. It's's
Kitchen in the past was very smallbut always crowded. I mean it's hard
to get in. Now they expandedright next door. They bought the whole
lot there. It's a huge buildingnow, full bar and everything, and

(26:33):
very exciting, simple but exciting food. And they have the best sour dough
bread I've ever had. And what'sunique about it is you know, you
buy a loaf of it and it'shalf a loaf half a loaf. Actually
it's a quarter because it is ahalf a love them. I think it's
a half half a loaf. Yeah, but it's real, real crunching on

(26:55):
the outside, which is a goodcrust to it, but just perfect.
I mean, I love to flavor, very real sour adoe flavor. But
then you buy a little little sidedishes. It comes with butter, butter
with a little specialized butter. Ican't remember what it's called. But then
they have different sides to it,so you can get like little spreads,
either three, four or five ofthem and unbelievable, it's really really good.

(27:17):
Again, it's one of those sharingshareabole dishes. We had that and
the food overall was very good.There was a little problem with one of
the dishes. Uh, you know, the pizza was a little bit under
baked, and you know, thingshappened. But other than that, I
really had a great time. Greatmenu had changes. It's very seasonal.
Everything's fresh to make their own pastasthere. Everything's made fresh and after talking

(27:41):
with chef James Trees, his theorywas everything should have a flavor and all
the different flavors in the dish.That's the whole idea is to taste it.
And it's true everything you take,you eat, there's you could taste
it on every bite. And that'swhat makes it so exciting. And is
I've done the talking, What doyou think of that? I I loved

(28:03):
the old place. I mean itwas quaint, it was small, you
know, I think the foods wasreally good. Like this time we did
try something different because I usually gofor a certain pastas that you make all
the pastas fresh every day and eachone is made with different ingredients, different
type of flour, and you dotaste that, I mean you really taste
the difference. I we did trythe fish this time, the errata,

(28:30):
and it was phenomenal. It's likea white it's like a white flaky fish.
They they seared it really well onthe skin side, so it's crispy
and so it's phenom like it's crispysoft. It is so light and is
so mild of if you think ofit's almost like a round little orzo.

(28:55):
Yeah, big big couscous, biground couscous. But they made there out
Dante right, is perfect, creamyand just delicious. It's coated with even
coated with some It's not like awhite cream sauce. It's a light,
creamy flavor. I can't really putmy finger on. I can't remember what
the description was. But then theyalso did these roasted pineanuts, small opinions,

(29:19):
and they mixed it like sparingly inthis these round nice chewy pasta balls.
I was literally in heaven. Iwas scraping off the bottom. You
were looking. You embarrassed me.You were looking at so they asked you

(29:41):
it was done, and I'm likelooking at them, like, really you
think it would? There's anything left. I don't think a dog even wants
it. Because I liked it dry, it was so good. And when
we also tried the chicken, chickenwas good. Out of all of them.
It had didn't have the it wasmoist, it had a lot of
flavor to it. Some of theparts were a little bit tough to chew.

(30:03):
I think it was well. Itwas a solid piece of chicken.
It was nice the thinner pieces.The thinner part of it was overcooked a
little bit, but that happens.Well, it's hard because the breast part
was so thick. It was anice hefty breast. I'm not a white
kneed chicken kind of person. Chickensalways like a touch and go for me

(30:25):
like I want most places I goto. I'm kind of disappointed in chicken
anyways. So this is great andhad nice greens on top and was mixed.
Again, we don't we forgot toget the menu and take descriptions of
it. But it was good.I mean, everything was really good.
We enjoyed it. It filled youup for sure, and lady who was
with us really liked it too.Yeah, and of course the bread she

(30:48):
was like, oh yeah, Icouldn't take two bites, you know,
and he she loved the bread.Because you come with different you can pick
different spreads to go with it.So, I mean you really get to
pick, like there's a fresh barayou know, like you can't go wrong
with a fresh Baradas bread on ahot soured o bread, right seriously.
And then they do give you this, yeah, that we have chovy butter,

(31:11):
which we picked because we love anchovies. If you like anchovies, you
have there's so many different types.Yeah, but this is very flavorful.
They actually do have filets in therein this butter. And then we did
they fog watt Yeah, and ofcourse my friend wasn't into that. More
for us and more for us,and then we did also it did come

(31:34):
with one more. We think we'remissing something here. I think there was
four spreads. Spreads, wouldn't itThere was one basil that's it. And
then there's also the regular butter thatcomes with the loaf, and they put
olive oil and like I think theygrind their own, yeah, herbs or

(31:57):
like pepper and salt something on it. And actually, you know, just
that alone is phenomenal. So itjust you know, if you like,
Okay, I don't want he spreads, I just want the bread. It
comes with this amazing butter and olivemix. Olive oil mix that I mean
itself is sinful. So yeah,yeah, the bread, I mean,
if you like crusty, really reallycrunchy, I can't even make that noise

(32:21):
it's so good. Yeah, andthe insight was just fluffy and perfectly cells
you know, sales were cooked perfectand yeah, it was just great bread.
Yeah. So overall was a goodexperiences kitchen. You have to make
reservations and but it's pretty easy toget into now, a lot better than
before. And I highly recommend it. It's in the Art District, which
is kind of an up and comingarea, biggie area. It was a

(32:43):
rundown area and now they're building itup and a lot of restaurants are going
in there and chef Trees. Hereally, you know, make this thing
happen. And I give him alot of credit, great service, just
a good experience. So again Esther'sKitchen, So okay, real quick,
then let's talk about the one inPasadena. We were in Pasadena and I
like Korean barbecue, and we wentto one. It's not a barbecue place.

(33:05):
Well they call it Korean barbecue ishtype of restaurant. No, am
I wrong with this? It wasa shaboo shaboo place, Okay. Anyways,
so nothing grilled. It was allhot pot alan. It's like,
I don't know, you fell offthe rocker and hit his head. But

(33:27):
it's actually, you know, theyhave several locations all over. They have
Houston, they have a Houston Bostongoing, they have one in Duluth,
Okay, they have one in SantaClara. So this place is called meek
Quia m I k i y a, m I k i y a,
and their Boast two flame fame isit's a Mikia wagoo shaboo house and that's

(33:53):
what they serve is wago beef,different types of it, different of it,
and you know it's quite pricey.I would say, you know,
it's not like a normal shabou shaboo. It's an all you can eat.
You have ninety minutes to eat allthe wagu you want in the world,

(34:14):
and so I thought, why notlet's try it out, because you know,
you never know until you try it. I actually liked it. I
would say certain, there's certain typesof meat I'm not excited about when I
go to shabou shaboo or hot potplaces. Bisket is never my thing to
go to when I go hot pot, I find them to be fatty and

(34:36):
then it's chewy and it just hasno flavor. So that is definitely not
the meat slice that I go forthere. Yeah, they do have quite
a different different cuts. I thinkthe favorite one that me and Alan agreed
upon is actually the shoulder one right. That was amazing, and we really

(34:57):
liked the sides. I mean,they had a lot of good its sides.
They offered a lot of different selectionof the sauces were good. Service
was amazing, very attentive. Imean they were on like on you.
And then they have a really goodbroth bace that's quite unique. It's a
little bit different than the other places. And you know we got the highest

(35:20):
tier of the years. Yeah wepaid for it, but it was the
highest one and that's well again withWAGU on it and just really really good.
Yeah, and so we really enjoyedit. It was definitely an experience,
a dining experience, and you know, very large, very crowded.

(35:43):
Yes, it's well yeah, it'sliterally packed and there's a waiting list,
so you had to do a reservationkind of situation and then or join the
waiting list. And then you buya membership. I think it's like for
twenty or thirty dollars for the membership. You actually get that money back and
you can bring a guest with you, so one person you buy membership,

(36:04):
you can get like thirty dollars offyour basically your meal, which is totally
worth it because basically membership covers youryour discount and then you ever go back,
you actually you know pace for yourselfyoung The members good for a year,
So I definitely would go back.I definitely would try it again.
They don't call it Pasadena, callit Temple City, which is really unique

(36:24):
because I didn't think there's Temple City, but there's Temple City. But it's
a great, I think, agroup thing to do if you have a
bunch of people that want to especiallyit's pricey, and but you know,
if it's a cold night, Ithink it's great food for that because they
give you a lot of food.The option we got also have seafood,

(36:45):
so we had scallops, we had, I mean, muscles, shrimp,
I mean, you name it.We had. It was very good,
very like fresh. Everything was fresh. Yeah, so I was really impressed
about that. Do you have theaddress? Sure, it's on five seven
two eight Rose Meat Boulevard in TempleCity. They do have a Santa Clara

(37:07):
location, and then they also haveI think I just saw hold on.
I'm searching locations. They actually haveone in Las Vegas, Boston. Let's
see Ciritos. There's one of Curritos, and so those are the locations they
have around me. Kiya m ik i y a wygu Shaboo House.

(37:30):
It's a mouthful m i k iy a wygu w A g y u
shaboo h a s h A bu in house. So yeah, search
them out. You can find themon the internet. It shows you what
kind of you know, food theyhave, and locations, what they look

(37:51):
like. You know, they'll talkabout their look about us. They actually
would talk about that, what kindof food they offer you. And there's
a video so new places. Sookay, this morning. I was last
night actually, I was going throughmy phone different messages and stuff and Google
and I something came up where theten best Chinese restaurants in Las Vegas.

(38:14):
I'm like, okay, we gothere quite often for work and fun and
stuff. And I was reading itand I get to about the second restaurant
and I think it was eighth,the eighth placed restaurant, and she said,
I haven't eaten here this, Yeah, I haven't eaten here, but
I've heard great things about it.So basically, out of the ten restaurants,

(38:37):
she's only been to five. Theother five she's never eaten that,
but she's talking about it and sheclaims to be, you know, the
best ten. Now if it's youknow, if you go to a restaurants
you say it's the best one I'vehad, that's legitimate. But if you
say the best one and you haven'teaten at all of them because I heard
about it, Yeah, and youheard about it. It was like one
time I read a review press Enterprise. I'll never forget it. It was

(38:59):
a Mexican restaurant and a woman ordereda combination plate inchilada rice beans, taco
and the cheese enchilada chips and salsa, and that's all that was a review.
But she saw food coming by herand it looked really good, and
that was it. That was thewhole review. And I'm like, oh

(39:19):
my goodness, And you know,I just got be thinking. I mean,
everyone is a critic. I agree, you know, you have an
opinion, no problem with that,but sometimes like what I hate about like
Yelp. I mean Yelp is likethe mafia. I mean, I don't
know if you do all that goeson there, but if there's bad reviews
that aren't legitimate, if you know, they won't take them off. Basically

(39:40):
you have to if you pay tobe on their service where they help market
you, quote market you, whichnormally they don't do a good job.
From what I've been told, theydon't take it off. But some of
the reviews, you know, theythink McDonald's is a great hamburger. They
think Taco Bell is real Mexican food, and you know, it's crazy.

(40:02):
And that's why I don't even lookat when I go to yelp. If
I ever go, it's just tosee if there's any restaurants I've missed that
I haven't gone to. You know, I just so I have an idea
of a restaurant, and I'll golook at the restaurant. But I hardly
reviews, you know. I'll lookat pictures, but I don't look I
don't even think about reviews because Idon't know who these people are, and
I can't trust anybody. If Izzytold me something, I believe it.

(40:24):
If other people friends of mine,who I know food, if I listen
to them, I definitely will.But there's so many people out there that
think, especially since they came out, you know, all they want is
free food. They want to makecomplaints. They think they know everything they
know crapola about food. And it'sone thing about being a food critic.
You gotta know food. You can'tcompare apples to cars. I mean,

(40:45):
compare apples to apples. You know, don't compare a high end restaurant to
a low end restaurant. There wasa great restaurant in Redlands. They use
high end steaks. I mean,it was a little pricey, but it's
high end steaks, and someone justripped them because he'd rather go to Suzler,
you know, and for a fourthof a price. I'm like,
but it's a different cut of meatyou're paying for, you know, you

(41:05):
pay for quality, and that justI mean, I hear that all the
time. One review, I gota call from these women who own a
restaurant, Thai restaurant. I waskind of scared. I thought something happened.
I ran down there and they weresaying read this. I'm like,
oh no, what And you knowthe food came out frozen. They don't
have a freezer. The kung powchicken didn't have peanuts. They don't it's
a Thai restaurant. They don't evenserve kung pow. So again, people

(41:30):
make reviews a lot of times,not all of them I have to give
them credit, but a majority I'veread O just garbage. They don't like
the service, so they'll kill it. One review I met again, I
walked into a restaurant one time justto say hi to the owner, and
he looked like death. It lookedlike he died. You're like, okay,
and he goes here read this,I'm like, oh no, another
YELP thing. And a woman neverhad Middle Eastern food. She went in

(41:52):
there. The restaurant was clean,the service was great, the prices were
good. But you know, thefood was okay, but wasn't her favorite.
She gives it a one, andI'm like, are you kidding me?
That's not what the ratings are for. You know, be consistent,
be be honest with it. Ifyou've never had you don't like it,
fine, but to give it oneone should be terrible everything. But okay,

(42:16):
I've done enough. What do youthink? Ady? Is he Eddy?
Oh my god? Talk about EddieWorld? Lord, Oh my god,
what happened? Go ahead? Okay, No, this is not Eddie.
Hi. What's your name? Okay? Whatever? What a weirdo.

(42:39):
Obviously he's excited. I'm excited.Gosh, So I agree to a certain
I do look at ye for thepictures. I don't necessarily look at what
people say. I mean, like, if you look at twenty thirty rum

(43:00):
use and then average it out inyour head and then look at the pictures
and then gauget out yourself. That'show I see that as that's the only
good thing about yelp. I think, you know, if you're like for
me, I travel a lot,so Google's not exactly on top of a
lot of the location information. There'snot a picture, so it's it's not

(43:22):
as user friendly. I think Ido use it for, like I said,
just the pictures, but I've hadmany misses. I mean I've had
places at their five star like thatding Typhoon place, and you know,
some other places I'm not impressed.So, you know, like a good
example, this is a key example. I was in Saint George, Utah

(43:42):
years ago, and there were peoplewere raving about this Middle Eastern restaurant,
this Mediterranean restaurant, great food,blah blah blah blah blah. And I'm
like, okay, Sing George,Utah. You know, there's not a
lot of choices really, you know, and there wasn't a lot of exciting
stuff. So I'm like, okay, I'll bite, I'll give it a

(44:02):
try, because you know, whynot, you know, So I went
to this place and I would Ican tell you it's probably the most horrible
food ever had. I can barelyresembles Mediterranean food, and how can you
mix mess that up? I mean, Mediterranean food's not exactly hard to fix
or make. It's pretty, youknow, it's like meats, grill meats

(44:25):
and like rice payloff. I mean, you know, how can you screw
that one up? But they did, and I was so disappointed, and
like all the people are saying howgreat it is. I'm like, so,
what's their reference? Have these people, you know, left Utah?
Have they left their maybe their cavebecause obviously there's a caveman reviewing this food
because it's horrible. That's my point. You don't know that people who are

(44:51):
doing the reviews if you knew them. That's one thing. Oh yeah,
I've seen reviews. People check ina gas station say they have the best
Mountain Dews ever, and I'm like, is Mountain Dew? I mean really,
I never thought about reviewing a sodaany anywhere in my life, but
people actually say, oh yeah,check in at this gas station and oh,

(45:12):
best Mountain you ever. And I'mlike, what the heck? You
know? And this is what peopleare, you know, And Yelp.
It's like everybody think they're a foodcritic, and it's like, what is
your reference point because you don't knowwhere these people been. For example,
is some of these authentic Chinese restaurantsthat I've gone to, that we've gone
to. I've read a couple ofthe reviews, you know, not by
choice, but they happen to bein the waiter and you know they've been

(45:36):
ripped, but they're not. Youcan see the name. They're not Asian.
So you know, a Caucasian personwho's not who thinks, you know,
Panda expresses real Chinese food. They'rethey're there, they didn't like it.
But then you go into a restaurantthere and they're all Asians in there
and the food is wonderful. Soagain it's all because it's all regional,

(45:57):
right, So like everybody in Americais used to a type of Chinese food
that is non regional to one specificdifferent regions, so different regions uses different
spices and the stuff that being offeredin like trying, you know, one
of those vast few stores and differentplaces is usually more like Seguan, Whunan

(46:22):
has more robust flavors, so moregarlic more spices, more like just really
yeah, more like in your facekind of flavors. So it's very strong
flavors, not the sours, youknow, bitter, you know, spicy
has those robust flavors. However,if you are used to that, you

(46:43):
go into a regional Chinese place whichmight be offering something that's not so spicy
and it's more bland because there's otherregions, or eat a lot of fresh
vegetables and food. Mexican food.Regional Mexican food is fantastic. There's region
that are unbelieving. Molais are amazing, and Away is not always chocolate.

(47:04):
It's got green, there's like red, different types, I think. But
the bottom line is, you know, people they go unfortunately like Mexican restaurants.
Let's say it's the same stuff overand over and over. But I
also agree that they're there to makemoney and that's what people want. Give
them what they want. I've beensaying that all my life. But for
me, I don't want to go. I don't want the same inch Alada

(47:27):
cheese and Lota. Me try somethingdifferent. And we've been a couple of
restaurants that have really unusual stuff,and that's what excites us. We were
adventurous. We like trying, andI you know, if you don't want
to try a lot of things,fine, but it opens your eyes a
little bit and you don't try differentthings. Just don't go to the same
place over and over and over.And you know, if you only got
four bucks and that's all you have, then fine, then you go to

(47:50):
get a big Bikeyaco. I mean, it's absolutely acceptible. There are days
I'm like, you know what,I do almost spend that much money in
food and I want to get inand I get out Dell tacos. Fine.
I mean, I don't think it'sit's horrible food. I mean,
you know, and you have tolive according to a budget. But if
you're you know, but I don'tthink if you that's all you've been eating

(48:12):
del taco, you shouldn't. Idon't think these people are qualified to talk
about other people other types of foodbecause they're not well versed in different palettes
or having developed that palette for differentspices or different food. They can't judge
it on just yeah first time.So the other part of being a food
critic is you've got to be objective. I don't care what The situation is
you got to go into a restaurantforget about what you hear anything. You

(48:36):
got to go in blindly and justsay, okay, I heard about this
stuff, and but I'm gonna beobjective and you've got to compare apples apples
and oranges oranges. I mean,you can't. I've seen so many reviews
that are just way way off,and these people don't know food. And
that's the other thing, food critics. You gotta know food. And myself,
I had to give myself some credit. I've worked in restaurants. I

(48:58):
know behind the scenes that at anygiven time something can go wrong. So
I'm a little bit more forgiving oncertain things like service. I mean,
I you know, when you havea good service and they smile and they're
friendly and they know the food,that's great. But sometimes, you know,
when you're short three people and theygot ten tables and one person,
things can happen. You're short inthe kitchen, so you're shorts. You

(49:21):
know, it takes a little longer. I understand that, and then I
have no problem with that, Ireally do. You know, as long
as they're honest with me and tellme, hey, we're short. We're
sorry. You know that that happens, no big deal. But anything that
can go wrong in a restaurant does. And it's hard being consistent because,
especially now, a lot of people, a lot of restaurants having problems finding

(49:42):
servers, are finding staff. Nobodywants to work anymore. I hear that
over and over and over. That'sthe number one question that I've been asked
for thirty some years I've been afood critic. Do you know any good
cheft, you know any good servers? Now it's even worse. And it's
not just in the United States,In Greece and Rome, we were there.
Everywhere we've gone to they say thesame thing. So, but the
bottom line is as a food critic, you got to come in and compare

(50:07):
and be objective. And luckily forme, i've worked in restaurants, plus
being a social worker by background,you learn to be objective. You got
to be You can't be a socialworker and be you know, one way.
You got to be really open forthings. And but that's my only
complaint is for if you're going tocall yourself a food critic, being a
foodie is liking food. That's theother thing too. Should a foodie be

(50:30):
a person that likes all kinds ofdifferent foods. You know, they hate
so many people say their foodies,but they don't like this, they don't
like that, they don't like that. Are you really a foodie? I
mean, if you just eed theMcDonald's, are you considered a foodie?
And then there lost a lot ofpeople out there there. You know,
they talk about these food places,right, but they're getting paid or gained

(50:50):
compt on their food. So isthat being objective? I mean, like
that that's what makes me really upsetbecause we know, like we run into
quite a few those people locally too, Like you know, they're saying,
oh that you know they've been tothis place is so great, blah blah
blah. And we know for surethat they get camped and that's why they're
talking it up and they get paidbecause they're actually getting paid by the restaurant

(51:15):
to talk up and be on TikTokand beyond, you know, on Facebook
and these groups talk about their foodbecause they're getting reimburse for it, you
know, And so how is thatobjective? You know it's not. And
I can honestly say I've never goneinto a restaurant expected to be comped.
I don't ask for it. Ialways ask for a bill. There's times

(51:37):
I have been comped, but I'vealready done the review on my paper,
I write, I take notes andeverything. And you can have the nicest
owner and you know, I takeall this in consideration, but you can't
buy me off. You know,bad food is bad food. However,
it's how you say it. Andmy dad taught me a long time ago.
You can say if you in abad way, or you can say

(51:57):
it in a nice way. AndI prefer to a nice way. But
I know, like if they havea volcagoy give an example, volcano burrito
I always had. I thought,oh I like spicy, let's get it.
And it was boring. It wasno taste whatsoever. But the owner
at the end told me, oh, you should have asked for this,
You should have asked for that.And then when I did, they gave
it to me, and it waslike, oh my god. So if

(52:19):
you know food, if you justadd you know, if I know Dad's
little sauce or asked for it,then that's fine. And why rip the
why ding somebody for you not askingfor that option? Right? I mean,
that's another to empower yourself and askthem do you have anything hot sausa
or whatever, I mean, whateverthe situation is. But you know,

(52:39):
things can happen, and it's it'sit's very tough business. And I I
have a passion for these people.I've seen so many good people lose everything,
I mean lose their asses. Andthat not just a social worker part
of me, but just as ahuman being. You feel sorry. They're
really nice people. They're doing everythingright, and you know they could have
a bad staff, bad situation,a bad review that doesn't make sense.

(53:05):
They take it very seriously. Sotwo minutes you giving me the finger?
Oh one minute? Okay, anyway, enough about that. So I'm very
very you know, these people whoare in the restaurant business, it's it's
a hard, hard business. It'sa marriage. And however, be honest
with them. If you're gonna saysome be honest with them, but say

(53:25):
it nicely and give them some youknow, give them some credit. Well,
you know, but every restaurant it'snot all bad. You know,
there's always something good and there's somethingnot. So not their strength and you're
just like people, you're not alwaysthe greatest always, So yeah, exactly.
Okay, we gotta go around.Let's sign out shows on every Saturday
from four to five right here onAM one to six point five FM.

(53:47):
The stations I leave, no thelisteners behind. I don't want to be
given the finger again. So happyeverybody, take care of see you next
week, eat it, don't youtell me it? A journey of one

(54:07):
thousand words begins here KCAA. Here'sa note from the KCAA community calendar.
On Friday, don't forget to jointhe Past Pleasures Car Club for their first
Friday car show every month in theVaughan Shopping Center near the corner of you
Kape Boulevard and Oakland All kinds ofcommunity fund free and open to everyone.

(54:29):
A big variety of food is availableat the center. Beautiful classic cars and
your friends to kick off your weekendthis Friday, starting at five pm of
course at Sinco de Maya weekend,and there's all kinds of celebrations across the
Southland. Locally, there's a freeconcert starting at noon to five pm at
Altapiak Mexican Restaurant in Redlands at theTri City Center next to Burlington's. Also

(54:52):
on Saturday, May fourth, atthe Enterprise Building in sam Mendino. There's
an eighteen and over rooftop concert anddanced for Cinco de Mayo at three twenty
Nor East Street in sam Nino.Plenty of secured parking and easy access in
the parking garage next door. Andgoing on all weekend. It's the Ukaipa
Arts and Music Festival. There'll bea beer garden, vendors, a food
court, kids zone, plus theUkaipa Gem and Mineral Show too. Enjoy

(55:15):
all the booths, send games,exhibits and the concerts in the afternoons and
evenings at the Ukaipa Performing Arts Centeroutdoor stage. It starts Friday at five
pm and Saturday at noon this weekendin uptown Yukaipa. And that's a look
at the KCAA Community Calendar. Keepit right here on KCAA and don't forget

(55:35):
to download our app on the GooglePlay or Apple Store just type in KCAA.
This segment sponsored by El Tapiac,Mexican restaurant of Redlands, El Tapiac,
which is Everybody Happy Sinco de Mayo. This weekend on Sunday, from
twelve noon to five pm, ElTapiac is celebrating Mexican history and pride with

(55:58):
three bands performing live on their frontpatio, So get ready to dance.
Mike Lugo and his family will bedishing up all kinds of delicious Mexican entrees
and drink specials to make the funaffordable too, and if you're thirsty,
the margaritas will be flowing. MikeLugo and his El Tapiac family invites you
to join the celebration this Sunday withlive music. El Tapiac is a locally

(56:19):
owned, independent, family owned restaurantin the Tri City Center in Redlands where
the ten and the two ten freewaymeet next to Burlington's Department Store between Alabama
and Tennessee. Or you can googleEl Tapiac in Redlands and get ready to
get the happy feet going with thecelebration at Altapiac Restaurant. It's Sinko Demo.

(56:46):
One in every five Americans are affectedby a mental health disorder. If
you or a loved one is sufferingfrom depression anxiety when looking for alternatives to
pain management, the time is nowto put yourself first and learn about all
the benefits of CBD. This specialmessage is from Highway one thirty eight CBD
for any questions or for all yourCBD needs stopping at two three five East

(57:07):
Palmdale Boulevard. Would they serve awide variety of high quality products. Call
today six six one nine four fournine seven four six per Highway one thirty
eight CBD. They're on the airbecause they care. For over a century,
AM radio has evolved to meet theneeds of our community. More than
eighty million listeners depend on AM radioeach month. It's also the backbone of

(57:30):
the emergency alert system, keeping ussafe in dangerous times. A new bill
in Congress would ensure this free,reliable service remains in cars. Text AM
to five two eight eighty six andtell Congress to support the AM Radio for
every vehicle act message in data ratesmay play. You may receive up to
four messages a month, and youmay text stop to stop. This message
furnished by the National Association of Broadcasters. HI. I'm Kaylee Sphere, a

(57:52):
license agent with Litchfield Insurance Associates KIERin Beaumont. A large portion of Americans
don't have life insurance or don't haveenough. Whether you need a temporary policy,
something to help with income during retirement, or making sure your final expenses
are taken care of. Having lifeinsurance is an act of love and security
for your whole family. Having alocal, trusted agent makes navigating through the

(58:15):
sometimes complex world of life insurance somuch easier, and I would love to
be the one to help you.I'm Kayley Spear for your free consultation.
People are calling ninety five to oneseven six' nine zero zero zero five
nine five one seven six' ninezero zero zero five NBC News Radio.

(58:43):
I'm Dinakodiak. Universities are preparing forpro Palestinian protests affecting upcoming commencement ceremonies.
More than twenty four hundred protesters havebeen arrested across the country so far,
and school administrators warn that anyone disruptinggraduation ceremonies will be removed from campus.
Northeastern Ohio State and Arizona State haveexperienced protests and are slated to hold graduation
events this weekend, while Columbia Universityis reportedly reconsidering its commencement plans for the

(59:07):
next week. The University of MichiganSaturday graduation ceremonies were briefly interrupted by peaceful
demonstrators. There are signs of apossible breakthrough in talks aimed at reaching a
ceasefire and hostage release dealing Gaza.American and Egyptian negotiators indicated a compromise maybe
close as a senior Hamas delegation arrivedin Cairo on Saturday. Prime Minister Benjamin

(59:27):
Netanyahu has vowed to destroy the remainingHamas forces in southern Gaza, which would
require a ground offense. The UNhas warned that that would put hundreds of
thousands of civilians in Rafa at imminentrisk of death. Dini Kodiak ANDBC News
Radio, NBC News ONKCAA Lomela sponsoredby Teamsters Local nineteen thirty two Protecting the
Future of Working Families Teamsters nineteen thirtytwo, dot org Hi do you I would be