KCAA: Let's Dine Out with Allan Borgen (Sat, 17 May, 2025)

KCAA: Let's Dine Out with Allan Borgen on Sat, 17 May, 2025

Episode Transcript

Speaker 1 (00:02):
NBC News on KCAA Lomlada sponsored by Teamsters Local nineteen
thirty two, Protecting the Future of Working Families Teamsters nineteen
thirty two dot org.

Speaker 2 (00:16):
You're listening to an encore presentation of this program KCAA
The Inland Talk, Express.

Speaker 3 (00:24):
Food, Glorious Food.

Speaker 4 (00:27):
We're anxious to try Frank wit Day, our favorite diet.
Just takes your own man aescake ribe Foster.

Speaker 5 (00:41):
Stay, wonderful.

Speaker 2 (00:54):
Coach loss so Flamby made from.

Speaker 5 (01:03):
Who Welcome to another delicious edition of the Let's dign
Out Show. I'm hungry food critic Alan Borgan and.

Speaker 4 (01:20):
Is he bussy that's been washed away by the rain?

Speaker 5 (01:23):
A little rain, It's not gonna hurty body. So mean,
how are you doing? Get back from work and now
you're gonna be going out again?

Speaker 4 (01:28):
Yeah?

Speaker 5 (01:29):
Well, travel, travel, travel.

Speaker 4 (01:31):
It's a weekly struggle.

Speaker 5 (01:33):
Have you been doing this for what thirty eight years?
I mean twenty eight years.

Speaker 4 (01:37):
It feels like fifty years, but I'm twenty five years,
I think.

Speaker 5 (01:41):
But when you mentioned to people, it's like, oh, how
lucky they get to travel. I mean, they don't realize
how much effort it takes, especially if you're going for
work where you've got all the work to worry about.
You've got a computers usually carry what two three computers
with you and anyway.

Speaker 4 (01:57):
Yeah, and then it's always running from point to be
packing unpacking you know, every spot. And then you have
to deal with all the madness in between, like the
of course every flight get delayed, running between gates and
everything that could go wrong, you know, like inter you know,
interacting with like really disgruntled employees from these customer service

(02:19):
or you said.

Speaker 5 (02:19):
When you sit next to a customer who's like irritating
leaning on you.

Speaker 4 (02:25):
Yeah, it's all kinds of fun stuff. So yeah, not fun.
And people always like, oh, you're so positive, so happy,
and I'm like, yeah, not, I'll be crying, I'll punching
somebody else out, you know, like you know, it's one
or the other. Excuse me, I'd rather you be happy. Yeah, exactly.

Speaker 5 (02:43):
Anyway, we just got back from a nice little trip
to Vegas and kind of either way at some of
the restaurants. My friend Aaron Panel, he's a food and
beverage from the Palastation. He gave me a list of restaurants,
so we went to three of the other restaurants. He
went to and very very happy with the majority of them.
Of them, we I think we're gon have a disagreement
on but and then this last week my son decided,

(03:05):
you know something, you've been so good to me. I
think it's what it was, hopefull it was.

Speaker 4 (03:10):
I was a torture.

Speaker 5 (03:12):
Yeah, a torture. Let's drop the big guy. Anyway, I
was walking around. We went to Disneyland, so he treated his.

Speaker 4 (03:20):
It was the last time you went to Disneyland.

Speaker 5 (03:22):
We did a whole show. David Cone and I did
a show long ago, about twenty six eight years ago.
We were the only first cameras and only cameras allowed
in the kitchen. And it was really memorable because the
first meeting we had I think seventeen managers from each
of the departments, so it all had to be playing

(03:45):
through all of them. We had that many stops, and
you know, very conservative people and here I am trying
to tell jokes and they want to laugh. But you
see him look at each other and everything. Long story short,
we went underneath, we went around, we went behind the scenes,
we did everything was really fantastic, whole new appreciation of
the food there. Everything's almost everything is made from scratch,

(04:06):
which really really impressed me. And anyway, that was a
long time ago, so this is interesting. How about you,
How long has it been since you went.

Speaker 4 (04:15):
I want to say it's at least probably ten years
ago maybe, okay, yeah, it has to be at least
ten years ago. I mean, Fantastic was still going, so
it didn't get burned down. When it got burned.

Speaker 5 (04:25):
Down, they said recently, I guess there was a dragon
and it caught fire.

Speaker 4 (04:29):
Yeah, the fake fire got caught fire.

Speaker 5 (04:32):
Yeah, go figure it out.

Speaker 4 (04:34):
I remember them taking it off and then putting it
back on, and then they took away the electric light
parade and they put it back on with the LED lights.
So it has to be like ten years ago, okay.
And then I did go to both parks, California Venture
and to Disneyland, so it was the two park deal. Yeah,

(04:55):
so it was enjoyable back then. This time we only
concentrated on the Leland part of it. We went through
the new stuff, a lot of new things.

Speaker 5 (05:05):
A lot of new attractions.

Speaker 4 (05:07):
The new attractions were Star Wars. There was a whole
like two rides. I think there were two rides and
two host sections just for Star Wars of course, Unfortunately
I did not watch any of these.

Speaker 5 (05:23):
I didn't either. I watched the first one and second one.

Speaker 4 (05:26):
I think, yeah, I don't know any Star Wars past trilogy.
Well let me tell you so, I have no real
like no content or relation, like any kind of reference
to these rides. They were neat rides. Just don't know
the storyline. So it kind of went over my head
a couple of times.

Speaker 5 (05:44):
But it was pretty neat watching what stormtroopers, you know,
all dressed up in white. They were walking.

Speaker 4 (05:48):
Around and really interacting with everybody, right, it was really neat.

Speaker 5 (05:52):
And well, really I was just very happy with this.
Everyone was a lot of people, I would say fifty
sixty percentressed up. They were wearing you know, Star Wars gear,
they were dressed up from an enemy and anime, anime,
anime whatever, you guess. That's why. I bet you can't guess.

(06:13):
I'm not that. But they were all dressed up in
costumes and some of them were very elaborate.

Speaker 4 (06:18):
And you mean the guests, the guess, Yeah, the guess.

Speaker 5 (06:22):
The guess. And but it was really neat. Is everyone
seemed to have a good time. A lot of kids,
a lot of kids are dressed up adorable little girls
wearing you know, outfits from you know, all the different
Disney films with women in it, girls in it, and
I just thought it was very nice. It was very
It was a real family outing. And now I was

(06:43):
great because I didn't walk that much. I only walked
about twenty five steps, so it was really good. I well,
let me do what happened? Gee whiz, Well, I got
a bad knee. I've got I'm gonna have to have
a knee replacement. So I had the idea, maybe they
have scooters there, So we rented a scooter and I
scooted around and like I said, I wonder about twenty
five feet that's about it. Now I want to I

(07:04):
want to all the rides basical with everybody. And it
wasn't that bad at all. You walked about what six
miles seven.

Speaker 4 (07:11):
Miles according to my track on my watch, I did
about six point five miles total. Yeah. I started at
seven thirty in the morning until we think we left
around ten ten thirty a night on my feet in between,

(07:32):
maybe I've sat no more than fifteen minutes at a time.

Speaker 5 (07:39):
So there was a lot of shade, a lot of
places that sit a lot of it, you know, the
restaurants I was. I was really surprised. We got in
and out pretty good. We didn't have to worry about stuff,
getting drinks and as it was pretty easy.

Speaker 4 (07:50):
Well, certain restaurants they have to have reservations. Of course
we didn't go those.

Speaker 5 (07:55):
We had six.

Speaker 4 (07:56):
And then of course we had the some sort of
Genie pass, which I have no clue what that is,
so I didn't. I just followed because you know, for
me to take a day off work is huge, and
then I still answering emails, so I just followed the group.
Wherever the group went, I went. I really have no
I enjoyed the day just not using my brain.

Speaker 5 (08:18):
Now, the Genie Pass is basically you pay for it,
but you schedule the time pretty much timeline. Let's say
six to six thirty, six forty five, anytime the frame
like that. You're allowed to get in there, and you
go there and you don't basically you don't be in
line boom, you go right.

Speaker 4 (08:33):
In to right into and then you can also order
food on your app, which have no clue either. I
literally have no clue. I literally followed everybody and it
was a wonderful time because I didn't have to plan anything,
I have to think for anything. I just went along,
went on the rides. It was lovely. I love it.

(08:56):
I love it, and I would spend a day off
to like, you know, figure out everything.

Speaker 5 (09:01):
So and the food we eat, we didn't have a
lot of stuff, but what we had it was really good.
You had the grits and shrimp.

Speaker 4 (09:06):
Shrimp and grits. Yeah, that was really good. The shrimp,
so it's tasty. It was a really unique seasoning. I
can't put my finger on it.

Speaker 5 (09:17):
Tomatoes in it, which I.

Speaker 4 (09:18):
Yeah, yeah, tomatoes, so it's like and then the grits
were cheesy grits. So when you mix it all up,
it's tomatoly cheesy, a little creamy, not too spicy, a
little bit. Like I said, I can't pick usually I'm
really good at picking out the spices. I'm not sure
what spice it was that was put on the shrimp,

(09:40):
but it was really unique. The shrimp was very good, veined,
it was good. Corn bread was excellent. The bennet was
amazing with a filling, with a lemon filling, I mean,
o amg. I love lemon. It wasn't like a typical banet.
We didn't go through the bed day like the powdered one.

(10:01):
This is more like a glazed cold issue. But it
was filled with a creamy lemon tangy chart filling. It
was so good I could inhale the like if you
gave me a like ten of them, I couldn't eat
all ten of them and gotten heartburn. But it was amazing. Yeah,

(10:21):
so I was really impressed. I mean, they have you know,
if you bring your own bottle, you can fill up
with water all over the park. The new rides are
accessible for people, you know, in the scooter or a wheelchair,
which is lovely. I think it's absolutely amazing because included
it gave everybody. I mean you see all ages. I

(10:44):
mean you see really really young in strollers, too much older.

Speaker 5 (10:49):
Handicapped people.

Speaker 4 (10:50):
That everybody gets to enjoy it. I mean, it was
really nice to see that it was inclusive to everybody.
That was very I'm very happy. I mean, you know,
for many years I really didn't have frown upon the
whole Disney thing, so that itself, they redeemed themselves a

(11:12):
little bit just for the accessibility of it.

Speaker 5 (11:14):
Plus it's very family oriented. It was very just a
lot of fun. A couple of muss things you got
to do. One is a doll whip, a pineapple door whip.

Speaker 4 (11:23):
A float float. One get the float. Don't just get
the dough whip, get the float because it floats into
pineapple juice. Holy moly, it was so good. There was
a pineapple dough whip in a pineapple juice float. Oh
my ang Like he can order ahead of time and
then pick it up. So it's amazing now.

Speaker 5 (11:44):
Something we didn't have, but I've had before every time
we've gone there. I've been there like two three times,
I think four times maybe the krun Monty Crystal. It
was too crowded. We couldn't get in. But there was
a gentleman who made it. It's all he did was
make it in a while, a long time ago. Actually
he called me and he watches the show when every
thing and invited me there. But it's the best Bonnie
Christal I've ever had. Every time I have one, basically,

(12:06):
I judge that one. And if you never had it,
yode to yourself to go there. It's really really delicious. Basically,
it's bread with ham and cheese. It's breaded kind of
like a deep fried and deep fried, and it's got
and jelly inside it and then powdered sugar on the outside.
The combination of the sweet, the tangy, everything was just

(12:27):
really worked well. So I was kind of kind of
pissed off there was too crowded. We couldn't get in,
but yode yourself. But overall I really liked Dizneyland. And
yes it can be costly, but you know something, I
thought you'd get a whole days work. I mean you
can spend from eight o'clock to twelve at night. I
mean that's a long time to enjoy yourself and so

(12:47):
many things.

Speaker 4 (12:48):
That you kill yourself.

Speaker 5 (12:50):
Well, speaking of killing yourself, you know, in terms of
do anything I didn't like I think, but of course
it's gotta make money. Tons and tons of souvenir stands
and they're huge. I think they even bigger than before.
And I don't know. The highlight for Izzy's trip. She
never had mouse ears. She got her own mouseiars, but

(13:10):
not just any This one is purple and it had
flowers on it in a boat. It's called the Prima
Donna mirror.

Speaker 4 (13:19):
It's lavender colors, not purple. Same thing, two different colors.

Speaker 5 (13:23):
Anyway, that was kind of cute. So anyway, I want
to think my son Michael and everybody came is just
a lot of fun and I really recommend it. I mean,
if I had to pay, I would save up and
I would go. And I believe they still have specials
for California citizens if you go, but go on line.
They have all kinds of different specials and everything and
really really enjoyable. Okay, you listen to Let's Sign Out

(13:46):
Show right here on a KCAAM ten fifty and Express
one oh six point five FM, the stations that leave
no listener behind, and you're listening to Let's Sign Out Show.
Now not too long ago, about two weeks who actually
we went to Las Vegas and there there's pleasure in
business and we in my interviewed or not interviewed, we went,

(14:07):
according to my friend Aaron, he told us a list
of restaurants that really highly recommend that we've never heard of.
So we went to one with him, and then the
restaurant bound on our own, and wow, really really pretty amazing.
I think most of them just one little problem in
the area, which we'll talk about. But one restaurant type

(14:28):
of cuisine that people really are looking for is a
Jewish Delhi and Vegas has around three or four of them,
I think, four different ones. And we went to one
right near us. It's in Summerland. It's called the Bagel Cafes,
established in nineteen ninety six. First of all, it's all
in New York style. It's one, two, three, four, double

(14:51):
sided menu. It's like a newspaper. I'm reading it. I'm
looking right in front of me, huge, huge menu. They
have everything you want to get in a Jewish deli, kindishes, googles,
They have their own bakery. They baked their own bagels,
really unusual bagel, spinach and feta, all kinds of different ones.
And so of course we had to try different things.
One thing we both really like is smoked fish, and

(15:12):
rather in order platter, we decided let's go for a
small plate, and so we did. It was a surgeon.
There's two ounces of the surgeon sturgeons, I say, surgeon
sturgeon surgeons. Sorry, think about my knee sturgeon. And it
was really good, real I'm glad I made our engineer

(15:33):
lab sturgeon. Okay, so when I get my knee done,
I'll be done by a surgeon, right or sturgeon you're
the one. But the sturgeon was really nice, of smoky,
very firm, and I think that's why you like it.
The best have firm, right.

Speaker 4 (15:46):
Mm hmm if flaky is firm, is smoky. Oh it's lovely,
you know it stay due at all our cart like
four ounce at a time, which is you know a
little bit. It's a lot. But I really enjoyed it.
I mean just enough because you get a meal. I
mean there was so much food. I mean last meat,
I think it's lasted meat. Three meals to eat that. Well, yeah,

(16:08):
the rest of the stuff and then you know with
this side. It was just it was a treat.

Speaker 5 (16:14):
Yeah, definitely excellent, really really good.

Speaker 4 (16:17):
And so what is it called again?

Speaker 5 (16:19):
Called cafe Bagel?

Speaker 4 (16:20):
The bagel cafe?

Speaker 5 (16:22):
Same thing, bagel cafe. There. I got the newspaper from you.
Why did you give the address? You have it?

Speaker 4 (16:28):
You're looking at the menu, Yeah, do you have the address? No,
I don't.

Speaker 5 (16:33):
Because you will get that. But our main entry that
we got wound a little sampling of their meats. I
mean everyone goes to a deli normally for pastrami and
corn beef, so we ordered the meat platter and it
was pastrami, a choice of three meats, and you can
have brisket, let's see, corn beef, pastrami, roast beef, turkey,
and you can have brisket, ham, salami, or tongue, which

(16:55):
is three dollars extra and you're allowed three of them.
So we got tongue, corn beef and risk it and
you get with that a side pick a different side
co mac salad, cucumber salad, potato salad, and it comes
with sliced tomato, red onions, a good pickle and coach pickle.
And you can get four slices of their homemade rye

(17:15):
bread or any kind of bread, or two bagels. So
we got the rye bread, and I forgot to tell
you as we sat down, they gave us a basketful
of bagel chips that they have extra bagel chips with
like a cream cheese spread with jalapeno in it. Unbelievable.
It's really really chipotlet As I'm losing my mind, po

(17:38):
Chipotle is that smokes mlapino, So technically I'm right. Anyway,
it's very very good. We kind of got filled up
with that. Now things take a little time there. It's
not a rush type of.

Speaker 4 (17:47):
The service because I think they slice the meat fresh
so as you order it, they actually slice it like
a deli. They don't have all the pre sliced stuff,
so everything is being sliced freshly. I think the only
thing they have made up really is the salads, like
the sides. So I really liked it. I the experience
was wonderful. The my our server was lovely. She was

(18:10):
really nice, very helpful. And actually they're they're an area
called Charleston Heights area.

Speaker 5 (18:19):
Not too far away.

Speaker 4 (18:20):
It's it's in Las Vegas. There's not too far Summerland. Yeah, okay,
but as their address is three zero one North Buffalo
Drive in Las Vegas. And their website, if you want
to look it up, is called the t G Bagel Cafe.

(18:40):
Elis and Larry vas A Victor like Las Vegas dot
com the Bagel Cafe LV dot com. You can look
at their menu. You can get a little bit of
you know what it looks like.

Speaker 5 (18:52):
It's the largest menu I've ever seen in the deli.

Speaker 4 (18:55):
Yeah, and you can tell there's a lot of regulars there.
The portions are here huge. I think their rye bread
homemade ryebred. It's really soft, I mean literally like airy
and soft. It's not your traditional rye bread. So if
you're expecting the traditional chewy, you know, rye bread, that's
not it. Yeah, it was very good. It's thick sliced,

(19:18):
so it's a much larger than normal rye bread. Yeah,
and then you get a lot more for your I
think bang for your buck. Really. I see a lot
of people getting the matzobo soup. We didn't get that,
but it was it looked amazing Google.

Speaker 5 (19:34):
They have conditions, all kinds of beef, condish and potato kandish,
and I mean they have all traditional Jewish type of
meals and but the food is excellent, service is excellent.
The deli department is really nice to have a little
bit of everything. And I love the bagels. I mean
they're really good bagels and everything.

Speaker 4 (19:48):
Yeah, they have a whole pastry case. It's like it
used to die for. But like, after not filingishing that meal,
I don't think I could move on to some dessert.
So pretty much had to cut the loss this is
right there and pack up everything to go. But once again,
it's called the bagel cafelv dot com. So that's a website,
the bagelcafelv dot com. And it's on North Buffalo Drive

(20:12):
if you look them up.

Speaker 5 (20:13):
Okay, Next, we went to a restaurant at we heard
about and again from Erin and it's called New Asian Barbecue.
It's located at five to one five O Spring Mountain
Road in Las Vegas. And I don't see a website here.
Do they know no website? But let me tell you
about this place. This is a restaurant. It's huge. Number one.

(20:37):
You walk in. There on the left side is all
the ducks hanging you know, regular not peking ducks with
ducks hanging there, and pork hanyon, which is nice. It's
very Hong Kong style Cantonese restaurant, but it's huge. You
walk in, they give you a little free thing, a
suit was a soup.

Speaker 4 (20:52):
They gave us a free yes, a free soup.

Speaker 5 (20:55):
Free soup and everything, which was actually really good. I
with winter melon, Yeah, very different, but I liked that.
The men you hear it too, is huge. I'm looking
at its gigantic a lot most probably ninety nine point
ninety ninety nine. The people there were Asian, which is
a good, good sign. So the biggest problem we had
is trying to find what we wanted. So we asked

(21:17):
our waiter. They speak pretty good in English, and by
the way, they're open every day ten to ten. So
we asked our waiter and he said, you got to
get the duck. That's one of their specialties. So we
ordered the duck, and then we ordered a kind of
a mishmash of things. Is you will talk about that.
I don't know exactly what what was all in there
besides sea cucumber. But the duck was very It looked beautiful,

(21:41):
it was ninety presented, but I didn't like it at all.
It was very chewy, very tough. The skin wasn't crisp very.

Speaker 4 (21:49):
Well, it's not supposed to be crisp. It's a roast duck,
not a peaking duck. So there's a difference. Peaking duck
suppecific crispy skin. Roast duck don't have crispy skin.

Speaker 5 (22:00):
Not crispy and a lot of fat wouldn't it.

Speaker 4 (22:04):
Well, But duck's fatty anyway.

Speaker 5 (22:06):
Pekin duck peking duck to me is not as fat as.

Speaker 4 (22:08):
It's still fatty. Crispit and so the fat I'm arguing
with the Chinese. Yeah, no, but peaking duck does have
I mean there's always a layer of fat between the
skin and the meat, and peaking duck, that's what you're eating.
It's the skin. I mean they highlight the skin, so
underneath their skin that used crispy is fat. So anyways,

(22:32):
but this is a roast duck. It's slightly different. But
I agree with Alan. It is chewy brown sauce. It's
supposed to come with brown sauce on the bottom. It was, yeah,
because it's part of the sauce that the roast duck
was cooking its own juice. And it did come with
a plum sauce. So roast duck comes with a plum
sauce if you do a peaking duck comes with the

(22:53):
moo shoe sauce. So it's a little bit different. And
roast duck is just comes plain like that. And they
did have some pickled vegetables like sweet and sour pickleed
vegetables and dikon on the site, which is lovely, but
it is tough. I don't think I'll order it again
for the quality. I mean, it tasted lovely, but the

(23:16):
duck itself was tough. I think it's maybe the duck.
I don't know. I don't prepare ducks, so I don't know.
And then the other item, I really don't know what
it was like, I've never had anything like that. But
it's basically dried. That's what they call it is dried seafood,
and so everything was it was dried scallops, dried fish filet.

(23:42):
So it's like everything's rehydrated. There's sea cucumber, and then
there's other stuff that I'm not sure what they are.
I think it's fish like they call it fish maw
or something. I don't know what that is. I can't
describe it to you. Like it's kind of gelatin.

Speaker 5 (24:01):
Came in a container with with a like a platters.

Speaker 4 (24:06):
No, it comes in like the cooking underneath a little,
but the heating element on the bottom like a what
is it called the journal. Yeah, it's it's different. Never
had a dried abaloney, dried oysters. So it was nate.
I mean, it's something different I've never had. Once again,

(24:27):
I don't think I'll get it again. I mean, I
I wasn't impressed either item. I really wasn't. The place
looks beautiful and I'm sure you know, other people had
other things bringing.

Speaker 5 (24:40):
Brought food that looks amazing, amazing.

Speaker 4 (24:43):
But I wasn't impressed with either item that we had.

Speaker 5 (24:48):
So that's that.

Speaker 4 (24:49):
That's all I have to say about that one.

Speaker 5 (24:51):
I definitely want to go back from what I saw
the people having. And again, the portions were good, the
prices are good. I like the whole authentic feel to it,
and the waiters are very nice. I have to admit that.
But I would definitely go again. Plus, they have dim sum,
now dim sum if you never had a kind of
it's like small little bite size baked fried, steamed, little cakes,

(25:15):
different items. And they're open daily for dim sum ten
to ten at night and dim sum sorry ten to three,
So it's Monday through Sunday ten to three for dim sum.
And I would definitely go there. It's a large variety
of dim sum, and I was just really impressed with that.

Speaker 4 (25:33):
Except for the you know, the items we tried.

Speaker 5 (25:35):
Except for what we tried, yeah, which you know sounds crazy.
I would go back and try other things there. I
think maybe just ordered wrong.

Speaker 4 (25:42):
Yeah, I don't know. Either item I wasn't impressed, and
it wasn't something like, oh it was amazing. It's okay,
would you go back for it? I might try the
dim sum, see how that goes. Okay, I think still Dallas,
the Kuran Court and Dallas is still the best Chinese
food I've had, so I agree. They're you know, up

(26:06):
and Rolling Heights or up in San Gabriel or Rose Meat.
There's some good places. I mean, you know, I think
you know. I wouldn't say it. It didn't wow me.
Let's put it this way.

Speaker 5 (26:18):
Okay, Well, hopefully we'll make a return trip there and
try something else. Yep, you're listening to the Let's Sign
Out Show on KCAA ten fifty eight AM and Express
one o six point five FM. The stations will leave
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food at restaurants. Cowboy Burgers in Fontana and now on
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with the delicious, mouth watering burgers and breakfast burritos. Cowboy
Burgers and Barbecue also serves fantastic smoke barbecue, baby back ribs,
try tip chicken pull pork sandwiches, as well as lunch

(26:57):
and dinner plates. Everything is made from scratch, including their
delicious side dishes like coleslap potato salad, barbecue beans, and
much much more. Check out their rich, decadent chocolate brownies. Hi.

Speaker 5 (27:08):
I'm food critic Allen Borgan and you can dine in,
take food out, or have them cater your next special event.
I highly recommend Cowboy Burgers and Barbecue at their new
location at five five seven three Arlington Avenue in Riverside.
Just look them up on the Internet. That's Cowboy Burgers
and Barbecue, Happy eating.

Speaker 6 (27:27):
And 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. Was your car
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Speaker 5 (28:50):
Hi on food critic Allenborgan, and I'm excited to tell
you about Raised Shanghai b Stroll located next to Redlands
DMB on Magonia in Redlands, Shanghai Bistro offers the largest
and most delicious array of traditional and original Chinese dishes
available in Ulum Empire. Some of my favorite dishes are
the housemade hot stickers, the crisp pork sperreubs with garlic,

(29:14):
their unique spicy lamb with bamboo, the sweet and 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 have them cater your next party
or special occasions, you will see why ray spelled. R
Ui Apostrophes Shanghai Bestroke is truly the best Chinese restaurant

(29:37):
in the Yulan Empire. Their website is Raised Shanghai Bistro
dot net. That's Raised Shanghai Bistro dot net, r Ui
s Shanghaibistro dot net. Happy Eating, you won't be disappointed.
Welcome back. I guess we're back. When you see music,

(29:59):
come it's okay. Pluscome back to the Let's Find Now show.
A food critic Allen Borgan here and.

Speaker 4 (30:06):
Is he bussy?

Speaker 5 (30:06):
And we're gonna first for Redlinands Ranch Market.

Speaker 4 (30:11):
I want to mention that, oh, yes, definitely.

Speaker 5 (30:13):
It's a brand new sponsor, and well, I'm so happy that,
you know, I want to get sponsors that we like.
If we don't like them, we're not going to have
them on our show. And Redlands Ranch Market. If you
like going to an international market, this is like one
of the best ones around. They have foods from around
the world, literally from around the world, and everything is fresh.
The service is amazing. If you asked your something for
one of the clerks instead of telling you where to

(30:34):
go which other people do, they take you there. And
just very very clean market and very very good variety
of meats of seafood. They make a lot of their
products there. They make their own tortillas, their Tomali's that were,
like I said, a deli department with cheeses, the all meats,
a all items, and they're they're building this is kind

(30:55):
of exciting. A in front it's going to be pizzas,
international pizzas and they're gonna have smoke barbecues items there.
So a lot of things to go to here for.
And again, if you like going to a market that's
kind of unusual. They have some of the major stuff
that we all go to other markets for. But if
you want variety and a fun experience, definitely take your
kids here. It's really fun. It's called Redlands Ranch Market

(31:19):
and I don't have it in front of me, of course,
but it's on Ligonia because he's getting that, I.

Speaker 4 (31:28):
Swear, you know, like I give them things like oh,
by the way, you need that. It's like I thought
you were talking.

Speaker 5 (31:35):
Tell you about it. I forgot to tell you about it.
It's a Redlands rents market in Lagonia and it's.

Speaker 4 (31:41):
Eight hundred East Lagonia Avenue. And they do have a website.
It's called Redlands with s ranch Market dot com Redlands
ranch Market dot com and you can.

Speaker 5 (31:54):
Sign up to be on their digital list, which I am.
Every week they come out, they send it to you
with the Rigora menu regular items that are on sale,
along with the secret items that are on sale, just
for digital viewers. So again, Redlands Ranch Market, unbelievable, fresh,
the nicest owner. We're gonna have them on very soon,
and I'm just very impressed. I've always been impressed with it.

(32:16):
Everything we've ever bought from there has been really good
and fresh. And they have stuff like grape leaves, I
mean fresh grape leaves and you just never see that
and is you gonna see something?

Speaker 4 (32:26):
Yeah, Well, they have their own bakery. They make these
gorgeous cakes. They make Keto friendly a lot of cakes
and snacks. They have a good a small section of
like maybe more health oriented products like collagen and different
things like that that it's a little bit different than

(32:47):
the other stores that you look for these items. They
do also have they make their own massa they have
you can get sandwiches there. They have a section where
you can get fresh juice. They can juice something for you.
They fruit bulls, they do like you know, they do
freeze their own like popsicles. I mean, there's a little

(33:09):
bit of everything.

Speaker 5 (33:10):
Of Mexican style fruit, everything with fruit.

Speaker 4 (33:12):
Du yeah, yeah, I mean, and then of course they
offer a Middle Eastern they Asian, you know, which include
Indian and you know, different parts of the like continent
types of food and spices, which is really interesting.

Speaker 5 (33:29):
Feat cheese, you know, instead of one or two, they
probably eight or nine different ones, I mean things like that.

Speaker 4 (33:34):
Yeah. So even in freezer section, they don't carry the
normal freezer things you see like at a regular grocery store.
They carry stuff that you cannot get a normal grocery store.
And you know, if you're thinking of doing a theme
party or you know, uh, you know for an island
or something like that, that might be the place to

(33:55):
go because you really do find items and products you
can't find a normal grocery store, and there's varieties of it,
so I highly recommend it. They even have panadas up front.
They have like Mexican candy. They have flatbreads that's like
Middle Eastern flatbread, the lavache. They make their own sandwiches,

(34:15):
so you actually can go there and order a sandwich
for lunch. So I just find them very very interesting.

Speaker 5 (34:22):
It's community orient. It's a family owned restaurant, owned and operated,
and the staff are amazing. That's what I really like about.
If you have a question, they'll take you there. So yeah,
again it's it's a Redlands ranch Market dot com Redlands
ranch Market dot com. Okay, let's continue on and eating.
Vegas went to a restaurant.

Speaker 4 (34:41):
Called Sparrow and Wolf. It says and Wolf, but it
looks like Sparrow plus Wolf. But if you look them up,
they're a very popular spot. It's gotten a lot of writeups.
If you look up Las Vegas places to go and try,
that's one of the places. But it's something that needs

(35:03):
a little more planning ahead because you can't just go
in there. You need to have reservations. Because they are packed.
Definitely need to plan at least a month or two ahead.
And it's called Sparrow and Wolf Neighborhood Cookery and Libations,
and it's it's it's it's an interesting place, yeah, very

(35:24):
hip place. It has very unusual and collected, eclectic fusions
of different foods and it's just and it works. I mean,
that's what makes it.

Speaker 7 (35:40):
You know.

Speaker 4 (35:40):
Sometimes you get these fusions, you're like, Okay, it doesn't
really go with each other. But there's there's stuff is
so different. It's totally like a chef's creation. And literally
really impressed me because everything we tasted there was unique,
got like a different twist in different flames, layers of flavors,

(36:01):
and then it's just so good. You want to start
with something, Oh no.

Speaker 5 (36:06):
But I will throw it back at me unexpected, okay
that way. First we had from the setting the table section,
the charcoal grilled oysters with miso scampy butter and toasted
bread crumbs crumbs on top. It was twenty five dollars,
really really good, very succulent oysters. They were from Moortion

(36:28):
State and just delicious and textures and just everything about
it was like amazing.

Speaker 4 (36:34):
Yeah, I mean, I personally don't like the Gulf oysters
because they're huge and to me it's slimy and it's
too big. I do like the Washington better, so they
do serve the Washington one. So it's just a it's
it's almost a much.

Speaker 5 (36:48):
Bush, you know, it's just it's you know, it's just
a tone for the meal.

Speaker 4 (36:51):
It does. It just wakes your all your senses before
you go into the next wave of food that's coming.

Speaker 5 (36:57):
Speaking of wave of food, what's next.

Speaker 4 (36:59):
Well, we ordered an oxtail hummus, crispy chickpeas, curry oil,
and warm non that came you can dip in it.
That was so interesting because you know, you get all
the foxtail. Basically, it's the shredded meat from the oxtail
that makes there was crispy on top of the hummus,

(37:21):
which has a little bit like a crunch to it,
and then with a warm non. I mean, it was
just amazing because it was really unique blind because you
never had hummus.

Speaker 5 (37:30):
With the small plates to share, kind of like tapas.

Speaker 4 (37:33):
Yeah, they're all top of size, so they're nothing big,
So don't expect a big platter of anything for most yeah,
it's very good. And then we had a Japanese milk
bread yuzu koshu butter. But then it's top it was
one of their specials. They topped it with fog wah.

(37:54):
Oh mg, you know, like everybody that knows me knows
I love a good sea faguah, like fresh seared fagua.
I'm sure like all the pain of people are like now,
just like gonna come, you know, boycott us on the
outside or with signs. But it is so good. It
was seared just right. It's literally meloding your mouth like butter.

(38:17):
The milk bread was it just imagine a little cube
like I don't know, two by two inches, and then
it's a little bit slightly crispy on the outside, gently
maybe toasted, and it's a little bit sweet and the
uzies tangy soft on the inside, do you zu is

(38:39):
a little bit tangy, and then the foguah made it
super creamy, so you got salty, sweet, tangy all exploding
all at once in one bite. It was amazing. I
thought it was like wow. And then what else do
we have? We had the duck row. Well, this duck
roll was a special of the day and they do

(39:01):
three different types of duck. I think it's what they
did was they had a shredded duck. Also they had
something crispy, like a crisp duck along with the faquah
on top. So the duck was rolled inside a rice
noodle like almost like a tortilla. Think of a rice tortilla,

(39:23):
a rice noodle tortilla. They rolled it up all this
with like vegetables inside, so it's tangy and you know,
vegetables inside, and then they topped it with a faquah
and it's a little bit spicy, got a kick to
it with the sauce, and once again it was it
was tangy, salty, sweet, creamy all at once. It was

(39:47):
like every bite was like, wow, my mouth is having
a party in it.

Speaker 5 (39:51):
Everyone almost every item was like.

Speaker 4 (39:52):
That, yeah, layers of flavor.

Speaker 5 (39:56):
Next came the wood fired harassa octopus, and we came
with leberties, potato salad, and a micro celery. It was
twenty three dollars. That was really good. No octopus. If
it's done right, it's tender, it's got a charred flavored
to it. This was done perfect and the combination of
everything there you get like three or four different things,

(40:17):
so it's it makes your mouth figure out what is
this stuff? It drives your nuts, you know. But it's
so good.

Speaker 4 (40:23):
Yeah, it literally was like melted in your mouth, that's
how good it was. It was just amazing tender it
not fishy, not chewy. I mean anybody that if we
didn't tell somebody that's octopus. I think if you blindfold somebody,
they just thought, oh this is really good. You couldn't
tell it was a seafood item. That's how good it was.

Speaker 5 (40:45):
Nope, you're listening to Let's sign out show right here
on medium ten fifty and FM one of six point five.
The station's leave notices behind. And we're at a restaurant
called Squirrel and Wolf and it's in Las Vegas and
good stuff here.

Speaker 4 (41:00):
Hey, one more item. This is the last item we've got.

Speaker 5 (41:04):
We've got two more. I thought no one more? Okay,
we ordered so much. It's wood fire. We got that
one black pepper and honey pork. It's called secreto faluguis
excuse me, and sweet potato. And this came also with
a peanut knuckle. A charm which is a tie kind

(41:25):
of like a dressing.

Speaker 3 (41:27):
Wow.

Speaker 5 (41:28):
That's all I can say. Wow, it was unbelievable. Everything
was just perfectly done. Again, the combination of flavors, it
was layers upon layers upon layers. It wasn't just one
thing or two things. They all blended very well together.

Speaker 4 (41:42):
Well, the secreto was like it's like uh, pork belly.
Basically it's seared and so we got black pepper and honey,
so it's sweet and a little bit kick with a spice.
It's a little bit crispy on the outside, tender on
the inside. And then with the rest of the stuff,

(42:02):
the sweet potato and all that stuff. The sweet potato
is a puree, so it was creamy, and then when
you're biting into all that you get it's like you
got the fog wad that's seared on top. And then
with the sauce that was just like it has like
encompassed like a different almost like different layer of flavor
to it. So it was just like you feel the crispiness,

(42:25):
the sweet, the salty, you get the little kick from
the black pepper, you get the fog wah which is creamy,
the sweet potato is sweet, and I mean it's just
like your your mouth is like, Okay, what flavor is
this because you can't decide because it's going every different direction.
It was so good, So that was a high I
definitely highly recommend anybody has time to plant ahead. If

(42:47):
you go to Vegas, definitely seek this out, get a
reservation and try this place out called Sparrow and woof.
I do not because there's two different locations for Sparrow,
So just look them up online.

Speaker 5 (43:04):
Restaurant you'll find them.

Speaker 4 (43:05):
Yep. Just look for Sparrow and Wolf and start reading
about some articles about them because a lot of there's
all been a lot of write up about them. And
that's when one of the restaurants I've been wanting to
go to for a while now every time I go
and I'm just so excited I got to visit them.

Speaker 5 (43:21):
That's definitely a wonderful experience. So speaking of a wonderful experience, Uh,
there was one night when we were starving, and I
think it was the first night we were there. It
was like ten thirty eleven and we're like, oh man,
we're starving. What we do and right near us we
never heard much about it. It's called Frankie's Uptown and
it's called frankieesuptown dot com and it's a sports bar,

(43:45):
but it's not like your normal sports bar. When you
walk in, on the right hand side is a giant bar,
and then all around it it's got brickwork nice. It's
just very nice. The whole vife. Something about it we like.
And as we sat down, that was the first thing
that came out mouth was like, Wow, what a neat vibe.
Then we met a couple of people there who work there,

(44:05):
and oh my goodness, this gentleman his his enthusiasm. Every employee,
every manager should have it should be like him. I
forgot his name, but Aiden, Aiden, that's.

Speaker 4 (44:19):
Right, tell Aiden, we see hi. Hey, go by there.
It's Frankie's Uptown, a neighborhood bar. There's two location, one
in Sumlin. The one we went to was in summonin
and they are open till like two am, I think,
and they serve like full menu to almost like eleven
PM or midnight, depends on how busy they are. But

(44:41):
their food, oh mg, I mean, this is like a neighborhood.
It's very nicely decorated. Actually it's very comfortable. You don't
feel like you need to dress up to go there,
but the food, the level of food they're serving, it's
almost like a sparrow wool but just more with the

(45:03):
more down to earth twist. And the price is totally affordable.
I mean, if you want to try something amazing and
not have to spend a lot of money, this is
definitely the place to go.

Speaker 5 (45:15):
Yeah, I know they're I'm really really happy with that.
The service was immaculate and the food was just so good.
That was the main thing. So they have a large
variety of different things. They have a lot of salads,
a lot of entrees, a lot of bar foods. Trying
and look through them.

Speaker 4 (45:28):
They have their own twists on everything. We did have
something called Frankie's Italian Sushi that's an appetizer section. It's
not sushi, but it's capaccio. So if anybody knows shaved
ribby capacchio, it's just shaved ribbi that is raw, filled
with arugula, pesto, sun dried tomatoes. It rolled up, sliced

(45:51):
like a sushi roll, then topped with a balsamic glaze
and a pinch of sea salt. It's exactly what it
sounds like. I mean, the descriptions is spot on. It
is like to die for it is so good and
melted in my mouth. I was in heaven after the
first bite. And then of course, on top of that,
we end up getting the Caprizy cocktail, which is in

(46:13):
a cocktail glass. They presented heirloom tomatoes like cherry tomatoes, pesto,
trefoil croutons, Barata cheese. The crousons are made with their
own bread, Barada cheese, finished with basil balsamic glaze, served
in a cocktail glass and a garlic toast.

Speaker 5 (46:32):
It was spectacular. It wasn't just good. It tasted healthy.
It tasted really good. It was very refreshing. The portions
were nice portion for two three people. I really enjoyed that.
I know you really enjoyed that too.

Speaker 4 (46:45):
Oh yeah, it was. It was like after having the
sushi first and that I was like, oh my god,
this is food dancing in my mouth. Then, of course,
on top of that, they're famous for own pizzas and
also calzones, so we end up getting a cow zone.
And which house colsone did you get?

Speaker 5 (47:04):
Remember we had the spinach feta and we asked for
meatballs in it.

Speaker 4 (47:09):
Oh, so we got the Summerland Stroll which is a
saute spinach, a monzarella seasoned with Rocota cheese, and then
instead adding you can add something in it if you
want it with the extra price. We requested it for
their meatballs because they there it's housemaker.

Speaker 5 (47:27):
I think cheese it too. I think we asked for that.
I could be wrong.

Speaker 4 (47:32):
So we added the meatballs, which they make it themselves
and perfect, ma'am gee, I mean, and taste the meatballs
they made by themselves. There's a good garlic kick to it.
You can, my god, good texture. It made the cowsone
to die for. You normally picture a calzone with a

(47:53):
thick dough. It wasn't thick. It was really thin. It
was it has a good to it, but like almost
melted in your mouth the minute you chew, like but
bit into it. It was so so good. It actually
came out looking like a strong bully more than like
a cow zone. But it really was amazing. I mean

(48:14):
it was like everybody I was like, oh mg, seriously,
this is like to die for. And then of course
we had to end the night.

Speaker 5 (48:24):
I think we didn't want to.

Speaker 4 (48:25):
We didn't want to. We're like, oh my god, what
can anymore?

Speaker 5 (48:30):
What do we get.

Speaker 4 (48:31):
Do you remember, uh No, we.

Speaker 5 (48:35):
Ate a lot of food in two days, three days,
I don't remember. But everything we had was excellent, and
I really this is one of the restaurants that excited
me as the other ones did. But I really want
to go back there and try it. We went back
a second time and talked with the owner and his wife. Great,
great owner, an unbelievable story. We're hoped to have him
on the next couple of weeks. I think everyone should
hear a story. His story of passion. And for those

(48:57):
of you that have passion on anything you do, this
is a gentleman that I think will bring a lot
of it out of you. So but again, the once
to give the name of the restaurant.

Speaker 4 (49:06):
It's called Frankie's Uptown and Neighborhood Bar, and they're located.
There's two locations. One is in Summerland and then there's
a second location that's not the one we visit it.
So if you feel like looking them up, they are
online called frankieesuptown dot com.

Speaker 5 (49:26):
Excuse me, Okay, anyway, you'll like this restaurant. I'm telling you,
this is a real fine Every food critic, any foody
this is the kind of a restaurant you want to
find because a lot of people don't talk about it. Well,
it's right next to the ballpark, right across from the
Minor League baseball stadium. Beautiful, beautiful area. It's in partisan

(49:48):
safe area of Summerland and just highly recommended. So and
finally on our way out, we decided we want barbecue.
And there's a lot of different barbecue restaurants, but one
of the most unique ones that we saw. I saw
it was called Wild Fig Barbecue. And this is a restaurant.
As we got there, first of all, it's hard to find,

(50:08):
Thank god we were. We had easy with me to
find it. Our GPS is kept saying where are you going?
Where are you going? But we found it. It's pretty
much takeout only. They have one or two benches outside,
but it's pretty much takeout only, and we were very impressed.
First of all, the owner very very likable, very friendly.
He's part of Philippine and part American in Texas whatever.

Speaker 4 (50:32):
Yeah, Daniel Schneider, that's his name. He started the business,
he said, quite a few years ago as a catering business,
and then it was so popular he ended up just
opening this location, so there are two benches outside, so
we decided to eat there. There's two benches outdoors.

Speaker 5 (50:51):
That's it.

Speaker 4 (50:53):
But he offers some really unique to us, and he
actually have great recommendations. I mean, we just went with
his recommend and every single item was amazing.

Speaker 5 (51:03):
It came on a Friday, So you recommended the Miso
king salmon from New Zealand. So we're like, sure, let's
try it. We're going to talk about that one.

Speaker 4 (51:10):
Oh my god, wow talking about wow. Okay, so I
am not like a salmon lover, but it better be
really fresh and not salmony, like I don't like that
salmon flavor. Okay, this was wild caught from New Zealand.
It's flaky, it's moist, it's smoky. It what can I say?

(51:36):
I could have just if I could, I would have
gotten the entire freaking fish and eat it down. Okay,
that's how good it was. It was salty, it's got
a little bit sweetness to it. It was just so amazing.

Speaker 5 (51:50):
I think it was the most perfect salmon I've ever had.
I can't even imagine it being any better.

Speaker 4 (51:55):
And you wouldn't expect that from a barbecue rest.

Speaker 5 (51:57):
But they smoke it too, so it smoked and sere
it and just perfect.

Speaker 4 (52:01):
I mean with the skin on it, and the skin
is so good like.

Speaker 6 (52:05):
I ate it.

Speaker 5 (52:06):
Anyways, But then we had again on Friday, they had
a steak and black mushroom fried rice. He recommended that
we had that. That was another can killer restaurant item.
And with that we also ordered burnt ends they had there,
and he told us mix the burton ends with it,
so we did. What a great combination.

Speaker 4 (52:27):
Yeah, and then we end up getting a lumpia that
we tried. It was to die for. He made us
some lumpia and it was just we had a little
side of something else.

Speaker 5 (52:39):
I think that we had a platter of brisket and
brisket and oh sausage. They make their own sausage. Oh yes,
brisket sausage with cheddar in it. Unbelievable. So again, the
name of the restaurant is the Wild Fig Barbecue.

Speaker 4 (52:58):
It's literally hidden, it's literally him in the side alley.
But it's totally worth this stopping by getting the food.
It wasn't The portions are huge because it adds up,
but I think it's worth every dime you spend on it.

Speaker 5 (53:14):
And it is so unique you totally love it. So
oh boy, what a good I'm starving now we'll go
right now. I think he had left overs from last week.
So anyway, Food Pretty glen Borg around every Saturday from
four to five on KSEYA eight am, ten fifty and
Express one six point five FM until next time. Food
Pretty Gallenborg and is he bussy? You will get not

(53:37):
of dirt until you clean your plates.

Speaker 8 (53:40):
Eat get all the facts all you need to know
on casey AA Radio.

Speaker 6 (53:45):
You've eaten lots of great food and lots of great
food at restaurants. Cowboy Burgers in Fontana and now on
Arlington and Riverside will fast pick up one of your
favorites with their delicious, mouth watering burgers and breakfast burritos.
Cowboy Burger and Barbecue also serves fantastic smoke barbecue, baby
back ribs, dry tip chicken, pulled pork sandwiches, as well

(54:06):
as lunch and dinner plates. Everything is made from scratch,
including their delicious side dishes like coal slap potato salad,
barbecue beans, and much much more. Check out their rich
decad it chocolate brownies.

Speaker 7 (54:17):
Hi.

Speaker 5 (54:17):
I'm food critic Allen Morgan and you can dine in,
take food out, or have them cater your next special event.
I highly recommend Cowboy Burgers and Barbecue at their new
location at five five seven three Arthington Avenue in the Riverside.
Just look them up on the Internet. That's Cowboy Burgers
and Barbecue.

Speaker 6 (54:35):
Happy eating and 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. This
program sponsored in part by Absolute Custom Painting. Custom Painting
you can trust. It's time to clean up and spiff
up your home and add some curb appeal to your life.

(54:58):
Absolute Custom Painting covers the whole in an empire with
a brighter shade of color. No job is too small
and perfection is their goal. Absolute Custom paint specializes in
affordable residential paint makeovers for a no cost estimate and
to dream a little called nine five one seven nine
seven zero five zero eight. That's nine five one seven
nine seven five eight for Absolute Custom Painting. Ask about

(55:22):
their seasonal paint specials where you can save money. They're
proud to make our world in communities more bright, colorful
and clean, absolute custom painting with painters you can trust, licensed,
bonded and assured California Contractor number eight zero eight nine
three one.

Speaker 8 (55:44):
For over a century, AM radio has evolved to meet
the needs of our community. More than eighty million listeners
depend on AM radio each month. It's also the backbone
of the emergency alert system, keeping us 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 six and tell Congress to support the AM Radio

(56:06):
for every vehicle.

Speaker 2 (56:07):
Act message in DEATA rates may play.

Speaker 4 (56:08):
You may receive up to four messages a month, and
you may text stop to stop.

Speaker 8 (56:11):
This message furnished by the National Association of Broadcasters.

Speaker 2 (56:15):
Yardhouse Restaurant of Temecula takes this special time to salute
the Temecula men and women in uniform who've answered the
call for our freedoms. Let's give them the heroes welcome
they deserve, as they have fought hard to restore peace
around the world. American troops are our angel self protection,
so stand up and salute them proudly. That from Yardhouse
Restaurant in Temecula, where they say service isn't just a courtesy,

(56:36):
it's a commitment. Call nine five one two nine six
three one one six for Yard House Restaurant of Temecula
at four zero seven seven zero Winchester Road in Temecula.

Speaker 9 (56:48):
Check us out on Instagram, where you can watch videos,
see pictures, and listen to audio of all your favorite
KCAA shows. That's right, KCAA ten fifty am is now
on Instagram. Go get you your account.

Speaker 3 (57:02):
One of the best ways to build a healthier local
economy is by shopping locally. Teamster Advantage is a shop
local program started by Teamster Local nineteen thirty two that
is brought together hundreds of locally owned businesses to provide
discounts for residents who make shopping locally their priority, everything
from restaurants like Corkies, to fund times at SB Raceway,

(57:26):
and much much more. If you're not currently a Teamster
and you want access to these local business discounts, contact
Jennifer at nine oh nine eight eight nine eight three
seven seven Extension two twenty four give her a call.
That number again is nine oh nine eight eight nine

(57:46):
eight three seven seven Extension two twenty.

Speaker 7 (57:50):
Four NBC News Radio, I'm Chris Garraggio. One person has
died after an explosion at a reproductive health center in
Palm Springs, California, at the Blast Courage just before eleven
am local time and American Reproductive Centers. Palm Springs Mayor
Ron DeHart told KTLA that the explosion originated in or

(58:10):
near a vehicle parked outside the facility, and said it
was an intentional act of violence. Palm Springs police say
investigators are considering all possibilities, including terrorism. Covernor Gavenuwsom has
been briefed and said the state's emergency services are supporting
the response. Dozens have died, including at least eighteen in Kentucky,
after tornadoes and violent storms slammed the nation's heartland overnight.
Kentucky Governor Andy Basheer confirmed seventeen of the deaths were

(58:33):
reported in Laurel County, about one hundred and fifty miles
southeast of Louisville, along with another fatality in neighboring Pulaski County.
Seven people also died in Missouri and two in Virginia
as a result of the storm system. There is widespread
devastation and hundreds of thousands of people were reported without
power across at least a dozen states. President Trump is
not happy with Walmart after the retail giant warned this

(58:54):
week that it will raise prices due to the terraffs.
Trump wrote on truth Social Walmart should start trying to
blame tariffs as the reason for raising prices and went
on to say that they should eat the tariffs. Walmart's
CFO said this week that the retailer will try to
work with suppliers to keep prices as low as they can.
The Preakness was run today at Pimlico and Baltimore Journalism
Who was the Kentucky Derby favorite one The Derby winner, Sovereignty,

(59:17):
did not race today, but plans to run on the
Belmont Stakes next month. A new study links fiber and
carbs to healthy aging. It found that older women in
midlife who had a diet high in fiber and high
quality carbs experienced healthier aging. High quality carbs includes fruits, vegetables,
whole grains, and legumes, and women who ate those carbs
had a six to thirty seven percent greater chance of

(59:39):
healthy aging those who ate refined carbs, including refined grains, potatoes,
and starchy vegetables had thirteen percent lower chances of healthy aging.
I'm Chris Caragio, NBC News Radio, NBC News.

Speaker 1 (59:53):
On CACAA Lomlada, sponsored by Teamsters Local nineteen thirty two.
Protecting the Future of Working Families Teams, nineteen thirty two.
Dot org