KCAA: Let's Dine Out with Allan Borgen (Sat, 31 May, 2025)

KCAA: Let's Dine Out with Allan Borgen on Sat, 31 May, 2025

Episode Transcript

Speaker 1 (00:00):
Real man AT's Steak Ride. Both are still.

Speaker 2 (00:05):
Wonderful. Welcome to another delicious edition of Let's Sign Out Show,

(00:39):
Coud County, Gallenborgan. Here are you here?

Speaker 3 (00:41):
Is he?

Speaker 4 (00:42):
Yeah?

Speaker 1 (00:42):
I'm here? I have one year, I can hear.

Speaker 2 (00:44):
I think we're on a budget here, that's all. We
would pay a little bit more than we could get to.

Speaker 1 (00:52):
Like what's going on? Am I hearing out? One year?

Speaker 2 (00:56):
Welcome to another great show today. And it's gonna be
a real spicy show. Hint, hint, hint. It's coming up
its International Spicy Day, I think. And we're gonna have
two guests on talking about spices. And here's Joe, our
super technician, giving us some real earplugs, not the tonk
of toy ones we have. Okay, gotta keep going. So

(01:22):
we have two guests. They'll be calling in talking about
two exciting products. If you like spicy food, really spicy,
I mean curly hair, spicy worre's perfect now, then you're
gonna want to hear this, and especially the second one.
It's they both are really.

Speaker 1 (01:37):
Really good hair curling. I need some hair curling.

Speaker 2 (01:40):
Yeah, we tasted some this morning and I'm still.

Speaker 1 (01:45):
All clear.

Speaker 2 (01:45):
I'm completely clear and everything. So anyway, I hope everyone's
doing good. We're going to a couple of different restaurants
this week, we'll be talking about next week and then
we're going to Vegas pretty soon and trying some new restaurants.
And I'm telling you, I don't know if they have
any bad staurants here. Everyone we've tried have been really
good in Vegas. In Vegas, I'm sure there are some.

Speaker 1 (02:04):
I just haven't stumbled upon it yet. So like I said,
which I not got weird. I want someumble on any
bad one, so thank you no.

Speaker 2 (02:12):
But leading away, there is an incredible chef who we've
never met before, but we've been to two of his
restaurants and we've talked to a lot of people who
know him, and I've never heard anybody respect someone more
than him. And his name is Chef James Trees, and
we're gonna be talking meeting him, and then we do
interview with him after we talk with him a little bit,

(02:32):
and his probably some of the best restaurants off the
strip and really worth going to.

Speaker 1 (02:39):
Oh, super yummy, really unique items. Everything's housemaid The people
who work there absolutely love like the best, so enthusiastic
about their own food. It makes you want to like buy,
you know, like literally try everything.

Speaker 2 (02:55):
Well, he spends a lot of time. Most of his
time I thought would be on recipes and stuff like that,
but no, working with staff and making sure that the
best staff available, bestly trained and everything. And I just
can't believe it. I mean, he just awed me and
talk him to him briefly the first time. I'm like
a little kid in a toy store. I was just
if I had a tail would be wagging like a
little puppy. I was so excited to talk with him.

Speaker 1 (03:16):
And as passion, it comes right through even through conversation
on the phone. I mean, you can see the passion
for what he does, what he loves doing. You know
how he mentors all these people in the industry and amazing.

Speaker 2 (03:30):
He does everything a professional restaurant tour should be doing,
and unfortunately very few do. But anyway, we'll be talking
with him next, meeting him next week when in Vegas,
and then soon afterwards have him on our show. But again,
today's all about spices. And we have two products, brand
new products, and one of them has been around for

(03:51):
a little bit, but we I brought someone to my house.
He'll say, to help meet with some chores I couldn't
do because I'm little klutz. And he just saw a
little jar, a little bottle there and go, oh my god,
the bomb bomb that's the name of it, to bomb
And he loves spicy. This guy's peppers by the handful
and bra I mean, I can't believe it, but in

(04:12):
some people are like that they can do that. But
this is like really hot and but delicious, made with
a lot of good ingredients.

Speaker 1 (04:18):
Bomb a.

Speaker 5 (04:22):
Ye.

Speaker 2 (04:22):
So anyway, that's that's gonna be coming up soon. Other
than that, what else I'm trying to think you just
been a great, glorious you know, is he has a
job that everyone wants. I think is jealous when here
she gets paid for traveling. Unbelievable. She went to a
place that I've always wanted to go to. Bentonville.

Speaker 1 (04:43):
Bentonville, Arkansas, land of Walmart and Tyson Chicken.

Speaker 2 (04:48):
Oh, Tyson Chicken too, Okay, oh, b anyway.

Speaker 1 (04:53):
It's I didn't go for either one of them.

Speaker 2 (04:55):
Anyways, That's not the most exciting city. And when I've
talked to people bought that, they're like, where what are
you going there?

Speaker 1 (05:02):
For well, especially when it's twenty degrees. When I was
I barely got out before the tornado like kids. And
now this actually this weekend, it's gonna be sub like
twenty minus fifteen or twenty this week so I think
I got out just in time. I thought twenty was
bad and it snowed. Yeah.

Speaker 2 (05:24):
No, but you got this great jacket that's pretty neat.
It's kind of high tech. It's got to plug in it.
It's basically it's warms it up. There's cells heat seals
that go through and you have a little power pack.
You just plug it in. It's inside the coat. You
really can't tell it all, and it really keeps you warm.

Speaker 1 (05:39):
Yeah that that's been a life saver so far. But yeah,
but still twenty degrees is in, you know, snow and ice.
It's just not my cup tea.

Speaker 2 (05:50):
So you but you don't like also hot, real hot,
do you know? So you're you're kind of a complainer
then you don't.

Speaker 1 (05:55):
Like I'm know, I'm the typical Californian that want to
have like the tepit temperature stay at seventy five.

Speaker 2 (06:05):
But think about it, if it wasn't for the weather here,
would people be staying in California with all the stuff
going on.

Speaker 1 (06:10):
Probably not yeah, it's the weather, but the weather. Definitely
the weather. I mean, you know, like, you know, we're
like going crazy at fifty you were, Oh my god,
it's so cold, and it's like, yeah, I know, I
love it when.

Speaker 2 (06:21):
It rains, you know, one hundredth of an inch. My
mom's like, do you have to drive? Can't you stay
in the house.

Speaker 1 (06:28):
If you have to drive in the road shut down?

Speaker 2 (06:30):
Yeah, it's all kind of you know, worms, what do
you call it? Storm Watch twenty twenty four, and Californias
are definitely spoiled, and you know, a lot of people
come here for that reason, and but also a lot
of people are leaving. I've been reading a lot of articles,
and I think last year was the biggest state of
people leaving and which has also caused a big deficit. Now,

(06:51):
I forgot how many six billions something like that dollars.
So of course they're going to tax the well, well
well wealthy.

Speaker 1 (06:59):
Yeah, okay, you know.

Speaker 2 (07:00):
It's got to be over a couple of million or
something like that. It's way up there. But they're thinking
about all the creative ways of raising taxes for us,
because you know what else is new?

Speaker 1 (07:09):
This is every year in taxes. I mean, there hadn't
been a year. I don't think, oh, it's gonna race
some more taxes.

Speaker 2 (07:15):
I know, it's kind of you know, I live here
my life, and I'm definitely not a conservative person. But
I'm looking at the other end of it. I was like,
wait a minute, something's got to stop here. It's kind
of it's getting crazy. Am I missing something here? But anyway,
the weather's nice, so I'm here for a while. We're
here for a while. So other than that, I'm trying
to think anything else. Some ranch market. I went there
today and they it's something really excitement there. They have

(07:38):
a new guy, Boomer. I don't know his last name,
but he's a professional pitmaster and he's from I believe Texas. Yeah,
he's from Texas somewhere and he's now part of the
ranch market. And what he's doing is he's smoking brisket,
pull pork, beans, everything, and they're in a process of
going to be creating a whole new station in front

(08:00):
of the market where they're going to have everything barbecue
smoked and gonna have pizza. So I met with him
and really nice guy and he has the twang and
everything he sounds. He sounds like a character. He sounds
like a boomer. But his food's excellent. I tried it
and he heard about me because I mentioned the best
mayonnaise out there that I ever had was called Dukes,

(08:23):
and I went nuts. The person I had it and
is he loved it too, and Dukes with wine. Yeah,
well that's the one that unfortunately Food for Less had
it and they don't sell it anymore, but you could
ever get it if you like mayonnaise. This is like
the bet for tuna, fish and everything. It's incredible. Yeah,
so I talked to him and it's very expensive, but

(08:44):
they're going to try to get it in and their
daily department now they have a whole new person. They're
really good soups and everything, and.

Speaker 1 (08:49):
Yeah, they had I think broccoli cheese. I think when
we're there.

Speaker 2 (08:53):
Last week, beautiful mushroom soup, and then.

Speaker 1 (08:56):
That chili, and then also there may making chiambado. I
think that's what it's called hot chocolate yeap, Oh my gosh,
And then you know it was just like and then
they make their own guacamali.

Speaker 2 (09:11):
I mean, wow, pretty much in front of you and
then you can add whatever you want. They give you
all the different options to add things to it. My
favorite are Tomali's. I mean, most of the time Tomali's
are Tumali's, but I try to taste as many as
I can out there. This is by far the best.
Not because they're a sponsor. They're a sponsor because I
wanted them to be. But their products are excellent.

Speaker 1 (09:30):
Of course I never tasted it because you never make
it anywhere near me because Alan eats it all before
you get there.

Speaker 2 (09:36):
Well, I can't help, but I'm hungry. But they're great, great,
great Tomali's.

Speaker 1 (09:40):
I can't vow for that one.

Speaker 2 (09:42):
We'll have David on the owner there and talk about
some funny bring me.

Speaker 5 (09:46):
Okay.

Speaker 2 (09:48):
Other than that, just a lot of good things happening,
and why don't we do a few spots for commercials,
some of our great spots. Now, again, if you know me,
even following me, my whole thing is credibility, and if
you know, I can't have a sponsor that I don't like,
and it is the part of this and if we
don't like it, we're not going to have them as sponsors.
And it kind of kills our radio station. They're like,
what do you mean it's money coming in and I'm like, yeah,

(10:10):
but it's more important that I like something and have
a passion for it. So all those sponsors that you're
going to hear are hand picked by me. I approach
them not to station, and I asked them to be
on a very I really want them, I really good,
I really care and I want them to be in business.
So why don't we start with some commercials and we'll
be right back. Hi. I'm food critic Gallenborgan, and I'm

(10:30):
excited to tell you about rays Shanghai Bestro in Redlands.
Ray Shanghai Bestro offers the largest and most delicious array
of traditional and original Chinese dishes available in New Empire.
Some of my favorite dishes are the Housemaid hot stickers,
the crisp pork sperrubs with garlic, their unique spicy lamb

(10:50):
with bamboo, the sweet and tangy deep fried orange peeled 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 b Stroke
is truly the best Chinese restaurant in the Land Empire.

Speaker 6 (11:14):
Make sure to check out their new location at four
oh five West Stewart Avenue in Redlands, California, right across
from the Sprout's Grocery store that's raised Shanghai Bistro.

Speaker 5 (11:31):
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(11:51):
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(12:15):
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(12:36):
lots of great food and lots of great food at restaurants.
Cowboy Burgers in Fontana and now on Arlington and Riverside
will fast become one of your favorites with their delicious,
mouth watering burgers and breakfast burritos. Cowboy Burgers and Barbecue
also serves fantastic smoke barbecue, baby back rigs, dry tip
chicken pulled pork sandwiches, as well as lunch and dinner plates.

Speaker 2 (12:57):
Everything is made from scratch, including their.

Speaker 5 (12:59):
Delations This side dishes like coleslap potato salad, barbecue beans,
and much much more. Check out their rich decad it
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Speaker 1 (13:07):
Hi.

Speaker 2 (13:07):
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 the Riverside.
Just look them up on the Internet.

Speaker 7 (13:23):
That's Cowboy Burgers and Barbecue. 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.

Speaker 8 (13:40):
Redlands. Ranch Market is a unique, full service international grocery
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(14:01):
and juice bar, and a large selection of meats, seafoods
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is stocked full with fresh, local and hard to find
international fruits and vegetables that you cannot find anywhere else.
Don't forget to step into the massive beer cave and
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(14:22):
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Visit them at Redlands Ranchmarket dot com. That's Redlands ranch
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Speaker 2 (14:38):
Welcome back to Let's on our show Food Crity, Calm
Borgan here and Isabelle Busty and we're expecting a guest
to be calling in in about five minutes. But in
the meantime, I just want people to know that there's
a lot of new restaurants opening up in the Old
Empire and we're going to be going more and more.
There's one called Slice House, which we know the owner
very well, Tony Jimani. They're up to their hundredth I

(15:00):
didn't tell you do this one hundred already franchise stores already.

Speaker 1 (15:04):
Wow.

Speaker 2 (15:04):
And there's one that's opening up near not too far
from us, so we're gonna be talking about them. It
should be open pretty soon, so I can't wait. But
Slice House, I mean, anything that Tony does is amazing.
He's like the godfather of pizzas, but the most humbled
human being ever met. I mean, he's a full time father.
Does everything it will and everything he does is with passion,

(15:26):
and I just admire the guy and he's just so
good and probably the best news drum roll give me?
Do you have a drum roll? He looks like, what
you didn't tell me this? How am I supposed to?

Speaker 8 (15:37):
Wait?

Speaker 2 (15:37):
I want to hear a drum roll? Okay, it's coming.
He's laughing. He's giving me some fingers too. That's okay.
Dang oh, no no ending, ending ending okay, damn jokey

(16:00):
the drums. No more drums, okay, perfect.

Speaker 1 (16:06):
This is what he does to all of us, like
last minute.

Speaker 2 (16:09):
Oh, here goes at the drums. My fault. Okay, we
got to work on the end anyway. Okay. I have
been going to the International Pizza Expo again. I've been.
I just got my contractors formed to sign out so
the end of March, and that's something I look forward to.

(16:31):
And it's like going to a family reunion. I mean,
you meet people from around the world that are so
passionate with pizza as I am with food, with everything. Well,
pizza is probably one of my favorites of that in
barbecue and Ezy, I got her involved and now she
can't stop everywhere she goes. She's like the critic of pizzas,
but it's just really really nice to see it. And
a lot of new things, new technologies, brand new pies

(16:53):
are coming up. I know Detroit Style was one of them,
and then there's Grandma's and now there's other ones coming up.
So we're gonna interviews with that afterwards, with some world
champion pizza makers. Pizza is so can't wait, and you'll
be coming with me this time, yeah, so be prepared
to eat. Last time, it was pretty neat. She was
sitting in the stands as like big grandstands, watching the competition.

(17:14):
I was behind the scenes in the little tenanted area
and I had no idea, which you know, when the
competitors they brought the pizzas in, I had no idea
who they were. They just had a number, which means
nothing to me. So it was a blind tasting basically,
and absolutely fantastic. Some of them look some of them
looked really good and creative, but weren't that good. Others

(17:35):
were fantastic, Some looked new, but they were delicious, and
you know that's what you want to go for. I
appeal and the crust and the sauce and the cheeses
and everything else. So it's quite a bit. It's kind
of hard to find some good pizzas, but there definitely
are in our area. And so last time she sat
in the grandstands and I brought her like fifteen twenty

(17:57):
slices the pizza.

Speaker 1 (17:59):
Don't people to help me eat it?

Speaker 2 (18:01):
When I was done with my judging, And you know,
I judged ninety six pizzas in three hours or three days?
That you say, so is the I feel like three
are there? I brought her a lot of pizzas and everything.
But anyway, again, the end of March is the International
Pizza ex But when I can't wait to be I
think my eleventh year as a judge there, so I can't.

Speaker 1 (18:20):
Oh that's exciting.

Speaker 2 (18:21):
It is good. So okay with us as our first guest,
and this is a woman who's be talking about spice
and foods. Her name is Caroline Brown, and welcome to
Let's Sign out show.

Speaker 9 (18:31):
Caroline, Hey, thanks so much for having me on today.

Speaker 2 (18:35):
Our pleasure between your foods and pizza. I'm in heaven here,
So let's talk about let's talk a little about yourself
and then spice and foods and we'll talk about what
you'll be talking about sure, absolutely so.

Speaker 9 (18:47):
I am the marketing director for Spice and Food and
we are a craft sauce, salsa, and marinade maker. We've
been doing it for over twenty years in Kansas City, Kansas,
so kind of the heartbeat of Midwest barbecue. So we
know what we're doing. But yeah, Spice and Foods in

(19:09):
the name Spison. We love flavor. We love adding robust
heat and flavor to different foods all through just some
of our sauces and marinades and items like that. But
what we're really excited about is starting off the new year.
January sixteenth is International Hot and Spicy Food Day. So

(19:31):
if you are a lover of heat, or if you
know someone who loves heat, this is the day for you.

Speaker 2 (19:37):
I can't wait now. I got to be honest with you,
A lot of people aren't into hot food. But not
everything has to be real spicy hot to kill you.
It's all about flavor. And there are some sauces out there.
Yours are wonderful, but there are some other ones that
are strictly heat. They're here to just blow your brains
out and there's no flavor, whether it lingers on or
after burn or nothing. And there's different levels and everything.

(19:58):
And one thing about your products, You guys have great
ingredients and you have one product that I had a
gentleman come to my house to do some fixing of
some stuff that I can't do, and I had the
little bottle of the Bomb there of your sauce that
was sent to me to try, and he just looked
at it and goes, oh my god, you got the Bomb.
And I go, WHOA, what are you talking about? And
I showed it to me. It goes, that's it, and

(20:21):
we tasted it, and it is hot, but it has
some flavor to it. I mean, my hair is already curly,
so it went straight. I looked like Charles Manson. It
was straight down, you know. But let's talk about your
products and what makes them so unique.

Speaker 9 (20:34):
Yeah. Absolutely, So it's funny you talk about the Bomb.
That is probably one of our hottest products. It's probably
one of our most controversial as well. So it's hot.
It comes in four different flavors. The one that is
most well known is Beyond Insanity, which is probably the
one that you have. And it's about one hundred and
thirty five thousand sobol units, so it's not even close

(20:58):
to being you know, what's really the hottest on the market.
But just the way that the flavored tabon Narow Chipotle,
there's orange in that as well, but just the way
that we make it the cap station is unforgivable. The
fun thing about that product is it's really how a
lot of people find out about spice and food. It

(21:19):
has held its spot on the YouTube show First we
See Hot one since about twenty sixteen, which I believe
is the longest running sauce on that show, and it's
kind of right in the middle of the spectrum, but
it absolutely gets every single taster every single time. And

(21:39):
I think one of my favorites was one of my
favorite old pop bands was on recently and just the
reactions and kind of knowing that we had a hand
in making this, you know, I felt bad but also
kind of you know, entertained by its Yeah, But you know,
aside from that, the bomb is really fun. It's fun
to entertain with to a degree.

Speaker 4 (22:00):
You know, we don't use it.

Speaker 9 (22:01):
We don't recommend using it as really a challenge or
just you know, tossing wings in it or something. The
way to use it is actually to do a teaspoon
or two in like a chili or a soup or
you know something that you're you're going to kind of
heat and let simmer for a little bit. And what
it does is the heat and that and the chipotle

(22:24):
and the habanero helps to really bring out kind of
these underlying flavors and things like a chili that you're
not going to get unless you add a little bit
of heat to it. So that's what we recommend for
the Bomb. But you know, we have a huge array
of products. We have various brands. The Bomb, of course,
is probably our most well known. We have Pain as Good,

(22:47):
which is an assortment of wings, sauces, hot sauces, we
actually have sauceas in that and Bloody Marry mixes. And
this is a really good scale here, so the lowest
it starts to kind of the eight hundred global units,
So you get a lot of really good flavor there
along with a little bit of heat. So those are

(23:07):
really popular. They do go up in heat, so you know,
if you're all about, if you are a true pepper
head and you want as much heat as you can
get with flavor, we definitely recommend our Pain is Good line.
We also just put out a new siracha with that,
so I know, you know, is a super popular item
right now. There's big demand for it and not a

(23:29):
lot of supply, So the siracha in that line is
really popular as well. But you know, we have a
sauce for every palette aside from hot sauces, which of
course for hot spikes to food dave us, but you
want you know, we do barbecue sauces as well, and
a lot of sauceas we have a great sausa line.
So really anything for if you love food and or

(23:50):
you're a foodie, or you left it cooked, you know,
spice and food, We've got something for you.

Speaker 2 (23:56):
Right is he my co host who's here?

Speaker 10 (23:59):
Hi?

Speaker 11 (23:59):
Hi?

Speaker 2 (23:59):
Yeah, I haven't freaked out from her tasting, but yesterday
here is He's not the most exciting person to have
hot food with cheese cause herself to the woos are there?
Are there all? Are they all real hot your your
sauces and products or are there some mild ones or
different degrees?

Speaker 9 (24:19):
No? So we you know we've got some in in
the lower scale. I am right on board with you.
I'm not a pepper head. I am not looking to
not be able to enjoy my dinner. My husband's the opposite.
The more heat the better, and he I will say,
he's helped challenge me a little bit and trying your
things and spice and has some really great starters. My

(24:40):
go to right now, we have a line called Paco
Francisco Pepper Sauces. Of course, h there are three in
the lineups and every day at Chipotle, and then there's
this sweet pepper sauce and it is absolutely amazing. So
we like to make a lot of like text mechs
at home tacos, I do homemade enchiladas and the first

(25:01):
time I tried this, I just drizzled it over some
of my enchiladas and the it wasn't even like just
a dynamics of flavor. The flavors phenomenal. It's a nice
sweet seat. It's Latino base, but there's tin sugar in
it and garlic and so it was just this really
nice kind of.

Speaker 4 (25:19):
Warmth to it.

Speaker 9 (25:20):
But to me, it was even the texture. It's this
beautiful green color and it almost added this like cream
texture to the top of the enchilados, and I thought,
I like, I have to use this every time I
make anything Tex mex or you know, I'm trying to
find other things to put on it as well, but
that's probably my favorite line right now, and I think

(25:40):
it's a really good starter. Even the Chipotle sauce and
the everyday sauce which is a volapino base. It's not overpowering.
It's just enough to put on some eggs in the
morning or your omelet and really just add it's fun
to me to just kind of chains up your everyday meals,
you know, make them a little less boring. It's a
new year, you know, add a little spice to them

(26:02):
and start trying some new things. But we definitely have
options for everybody, and I agree.

Speaker 2 (26:07):
What's nice about it. If you make a dish that's
kind of mild, you're just adding a pinch. I wouldn't
add a tables food. I'd be blown out of my
head underwear. If I had but a little I mean,
I would get a little eye dropper, to be honest,
And that's how I would do it. Just a couple
of drops. And that's all you need. And that's what
makes this sauce so neat is you don't need a
whole bunch to get the flavor and to get the.

Speaker 1 (26:27):
Essence of it.

Speaker 9 (26:28):
Absolutely.

Speaker 2 (26:29):
So you're listening to Let's sign out show right here
on AM ten fifty and one or six point five FM,
the stations that even know. A listener behind and with
us is Caroline Brown. She's the marketing director of Spice
and Foods. The website is Spicing Spici Nfoods fods dot com.
And are these products available in markets yet?

Speaker 9 (26:50):
Yeah? Absolutely so. You know, we're really popular in the
Midwest where we're based. Luckily, a lot of gourmet specialty
shops love to carry our products. We do have one
in the Los Angeles area called Light My Fire, and
it's located over in the original Farmer's Market on West
third Street and Beverly Grove, so you can go if

(27:10):
you're in that area, go and check them out. But
you can always order our product twenty four to seven online,
like we said, Biconfoods dot com. Search for us, you know,
get on there, try some things, and also follow us
on social media. We're on Instagram and TikTok. We're always
posting about our sauces. We're always doing contests and surveys,

(27:31):
So get on there, join us, give us some feedback.
You have recipe ideas, We love engaging with our customers.
We love to hear from them, so definitely, you know,
get with us on social media too.

Speaker 2 (27:41):
I think Eazy should have samples all of them and
she can give you her and practice. You should have
some wimpy sauces. We got to come up with the
whole line of wimpy sauces.

Speaker 4 (27:50):
Yes, I'm on board.

Speaker 1 (27:51):
I'm me too. Actually, the one that looks really good,
it's one of the Barbiecoe sauces, says something out about apples.
I'm like, oh that sound early had harvest apple barbecue sauce.
I'm like.

Speaker 9 (28:03):
My lobular, Yeah, it's absolutely delicious. All of our barbecue
sauces are great. You want to marinate if you want
a gorill, you.

Speaker 2 (28:12):
Know at it.

Speaker 9 (28:13):
We have a really nice burger recipe on the website
where we actually put in one of our barbecue sauces.
So yeah, there's there's so many things you can do
with it, you know, or just dipping it straight through,
you know, air frying chicken tenders because that's all the
time you have to do, you know, try dipping it
in one of our barbecue sauces. We've got some really
fun flavors.

Speaker 2 (28:31):
I haven't tried it with your spices, but I definitely will.
But I've had it on ice cream. I've had like
a chocolate chili little sauce on top of ice cream.
It turns out good. I've had chocolate with spices on
it that spectacular. It goes together so well. So that's
another thing, making chocolates with some of this. And there's
just so many things you can do with it. It's
not just chips and sauce or you know, enchiladas and

(28:53):
stuff like that. I mean, you can use it for
It's pretty much what's ever in your mind. If you
like spicy food, if you're on a drink, you know,
we won't start drinking protein drinks. Added to a protein drink,
I mean, you can add to anything you like that.
It's got no limitations. And there's so many different brands,
so many different types you can get there. That's what's
so nice about this website.

Speaker 9 (29:11):
Yeah, and you know, our foods are all natural. We
are very selective of where we're getting our products. Our
owners are involved in the operation and that is one
of their priorities, so we use all natural ingredients. It's vegan,
we are gluten free per the SDA. Our facility is
gluten free, so you know we we're putting out quality

(29:33):
products and that's really where the taste in the flavor
comes from. You can pick up a bottle and read
the ingredients and it's all things that you know, you know,
we're not growing in foreign items, right, you can read
the bottle and you know this is exactly what I'm getting.
So that's really reassuring as well. And you know, going
into the new year, everybody is all about you know,

(29:53):
physical fitness and eating better, and hot sauces are a
great way to kind of add see those everyday meals
without you know, sacrificing your goals. You know, there's not
a lot to them except just a lot of flavor
and and you know, robust feet there. If that's what
you're listening for, what we definitely recommend that in the

(30:14):
new year.

Speaker 2 (30:14):
If I'm by mistaken, hot food is also good for
your for your your digestion. It really helps your body
move your metabolism everything.

Speaker 9 (30:22):
Yeah, cholesterol, they recommend it for your cholesterol and digestion.
And you know there's all sorts of vitamins and UH
antioxidants in peppers. Now we're not saying, our sauces are gonna,
you know, see or go to for everything healthwise. But
the good thing is is that overall, you know there
it's a very healthy ingredient item, so you're you're not

(30:45):
putting anything you know, awful in your body. It's things
that should be able to kind of help help your
system stay on track.

Speaker 2 (30:51):
I'm looking at Izzie right now and she's having a
food orgasm. Look just looking at one of your products
once you tell.

Speaker 1 (30:56):
Them there's too and I'm like, oh, I definitely want
to try these. Which one it is BlackBerry chipotle jam
that looks amazing. And then also buffalo blue cheese wing sauce.

Speaker 9 (31:09):
Yeah, yeah, yeah, and that's in our Pain is Good line.
Those are new. Those wing sauces are pretty new, but
there's there are actually like chunks of blue cheese in
the blue cheese. We've gotten amazing feedback on that one.
The salsa, the damn salsa you're talking about. We have
a recipe on there for cinnamon rolls that salsa. So

(31:33):
there's so many things you can do. We have a chef,
an R and D chef on site that actually develops
these recipes and he's phenomenal. He's opened my eyes to
things that I never would have thought of doing with
sauces and marinade. We've got a great bloody Marry mix
and the Pain is Good line too, So if you're
looking for something as we kind of get into brunch

(31:54):
season again, some really fun products in that Pain is
Good line, definitely one.

Speaker 4 (31:59):
To check out.

Speaker 2 (32:00):
Oh wow, And again, the website is Spice and spi
Cionfoods dot com. Are there any new products you can
talk about that's on the horizon? So we do.

Speaker 9 (32:11):
We've got some new products coming up in twenty twenty four,
nothing that we're fully prepared to release just yet, but
that's why I definitely recommend staying on our website, getting
with us on social. We'll launch everything through our social pages.
But we're really excited. We're always developing, we're always kind
of listening to push the envelope. The great thing about

(32:31):
us too, is we are a co packer, so we
do private and co packing operations. So if anyone's looking
to actually bill sauces or have a recipe you made
and sauces build, we do that as well. We're kind
of all in one operation there, but we're really proud
of our brand is good and what you see on
the website, it's a great place to start to really

(32:53):
just get to know us and what we do and
how we do it.

Speaker 2 (32:55):
Well, it's exciting. I know, it's funny. I've been to
I like spicy food. I've I have a lot of
hot different hot sauces and if you look at my refrigerator,
tons of them. A lot of them are sent to
me to try or anything. But yours is spectacular. So
again it's Caroline Brown. She's working for Spice and S
P I C I Nfoods dot com. And thank you
so much for joining us, and I can't wait to
talk to you again on some other products viewers.

Speaker 9 (33:17):
Yeah, thanks so much.

Speaker 2 (33:18):
Okay, thank you, take care be well.

Speaker 4 (33:20):
Thanks you too.

Speaker 2 (33:21):
Wow, amazing, it's oh, I can't wait that that BlackBerry jam,
anything with jam.

Speaker 1 (33:28):
And BlackBerry Chipotle. I mean it's like I can usually
it's like smoky, So it's like I love BlackBerry and
then I like Chipotle, so it's like a two of
the two top flavor profiles. It's like wow. And then
Buffalo blue cheese. Really, come on, how can you go
wround with that one?

Speaker 2 (33:47):
Yeah? And I know you like, you know, Chipotle is one.

Speaker 1 (33:50):
I think it's your limit, right, Yeah, that's pretty much
well Buffalo like regular Buffalo sauce. I mean that's pretty
much my limit. So with the and I like it
with blue cheese, I hate Ranch, so that that's like
the two gambo, I'm like, uh, I think I might
be ordering some one here.

Speaker 2 (34:07):
Oh tell you, That's what our show's all about. It's
great restaurants, great foods out there, so many neat products
that a lot of you will never see ever be in.
You know, you go to Amazon and look for hot sauces,
you'll be forty billion of them. Me want mixes, you'll see,
you know, same thing. So we're trying to get the
best of all and that's one thing that where shows about.
So okay, now this is a product coming up. We'll

(34:28):
be talking to the CEO and it's something we actually
tried this morning right before we came here. It was
where we went to this build up excitement. Okay, okay
with us is Adrian, I guess Viska and she's he's
a CEO of MEA M I C H Mix And
it's calling from Mexico and welcome to let's sign out show.

Speaker 4 (34:52):
Hey on, how's it going good?

Speaker 2 (34:54):
How are you doing doing well?

Speaker 4 (34:57):
Met Mick. Yeah, we're trying to work.

Speaker 2 (34:59):
On Okay, I'm a dumb white guy. What you see?

Speaker 4 (35:03):
Oh no, you're good, You're good. It's a Mexican based company,
so this it's all entirely new for us.

Speaker 2 (35:08):
Uh huh. Now, how did you even come up with this?
Because there's a lot of different recipes of this kind
of mixture, but you're the first one really out there
doing this.

Speaker 3 (35:17):
Yeah.

Speaker 4 (35:17):
So I'm happy to talk about it, but then you'll
probably you have to. You need to let me know
what we think of the product, and while you were
drinking in the morning.

Speaker 2 (35:26):
Because we're well, well, you talk first and then we
will talk.

Speaker 4 (35:31):
Sounds good.

Speaker 3 (35:32):
Yeah.

Speaker 4 (35:33):
So this is so we're actually somebody that's been around
here or existed for a while. We've been This company
started about twenty five years ago with family owned based
in Moderaey, Mexico, and it started with two college students
that kind of realized that the michelada already existed, but
they were kind of looking for a way to make
it easier for everyone and you know, for people to

(35:55):
drink it more often. Michiladas as I'm sure you uh
heard about or even if you're gone to Mexico there,
I would say they're like synonymous with our culture. They're
you know, it's it's SOUTHUS for your beer. Like only
Mexicans would come up with something as crazy as that,
you know, and it's you know, it's all about having fun.
It's all about special moments, getting together, enjoying it with

(36:16):
other people, and so many times you want to be
you know, you want more of that in the world, right,
a little less serious, little less seriousness. Uh So this
this company came out with certain products a couple of
years ago, been doing really well in Mexico. Were the
number one brand. You know, we're pretty much everywhere, and
you know, still a lot of things that we could
do in Mexico. So now we're kind of excited to

(36:38):
be stepping our toes and maybe more than SOEs on
in the US and see what happens. We're excited about
that and that's coming.

Speaker 2 (36:46):
Up this year. Right now. You mentioned beer. I'm not
we're not either one with a beer drinkers. However, we
like we like spi no, no, no, this is a
good thing. This is so much more than just beer.
T us for beer. I mean we can cook with it.
Is he's going a mile a minute. Oh, let's try
with this. Oh, let's try with that, let's try with it.
We took a little spoonful and just tasted it. First

(37:09):
of all, it's extremely concentrated, and it's amazing.

Speaker 1 (37:13):
I mean you don't eat a lot, but the flavor,
I mean it's so complex. There's so many different layers
of flavored in it. And I mean we put it
in like sparkling water and it was amazing. I would
totally drink it. We're putting it actually tomato juice. It is,
Oh my gosh, blow your brian off. I mean, there's
so many things you can do with us. I can

(37:35):
see myself cooking with it or put it in my
can't like even gummy bears. I can actually coat it
with gummy bears. I mean, it's so.

Speaker 2 (37:41):
Good, it's excellent. And again it's pretty much on chili,
chili peppers, chili, de arable peppers, wine powder, and what else,
grapefruit and other spices, paprika, and it's just incredible. I mean,
I again, I'm not a beer drinker, but this is wonderful.
And I really would want people to know about.

Speaker 3 (38:03):
This, and.

Speaker 4 (38:06):
I'm so I'm so happy you guys are mentioning that.
But you guys are pros like that's something that we
we know. That's kind of a natural use of the
product for later down the line, but kind of starting.
You know, you guys are in like PHP modes right now.
We we kind of have to be you know, baby
steps up for people to get to know this. But yeah,
in Mexico, this kind of product, uh, people like put

(38:28):
it in their you know, chicken noddle soup, like put
like uh like season the meat with it, you know.
But some people also do it added to their which
is incredible and you kind of get a twist of Likelada.
So it kind of tastes in dry january that kind
of hits the market especially, but but kind of the

(38:50):
natural and the most popular way yet it involves beer.
It doesn't have to be out you know, it could
be not out there. Mainly lagger works best. But yeah,
that's that's kind.

Speaker 3 (39:00):
Of the use.

Speaker 4 (39:01):
But I'm surprised that you guys kind of went, you know,
always to the finish line from the first taste, so well,
just a.

Speaker 1 (39:06):
Little bit with both We're like, okay, what can we
throw in it?

Speaker 12 (39:09):
What?

Speaker 1 (39:09):
What can we add?

Speaker 2 (39:10):
This is he's a whist when it comes to spices.
I like spices, and this was it was just so intense.
I wouldn't I didn't expect to be that concentrated. And
of course I don't read labels, and it says, you know, one,
you had one ounce to the beer. It wasn't fourteen
ounces of beer. I think it was, and so I
can see that. So but instantly I realized, even for
a chicken broth, you don't need a whole bunch, just

(39:32):
the dotful. I mean, it's that intense flavored and salty.
It's got everything. The lime could just kick through, and all.

Speaker 1 (39:39):
The flap flavor. I mean really the flavors, layers of
different you know, you can tell the complexity of the
flavors of all the spices and different things that's in it.

Speaker 2 (39:48):
And it's not overly spicy, no, not at all.

Speaker 1 (39:51):
I mean it's really good taste. I really like it.
I was like, oh, my eyes got really big. I
look at Alan. I'm like, okay, what else can we.

Speaker 4 (40:00):
I'll have to send you more, for sure, and I'll
thank you forgot it's like we literally spent like I
would say, at least two years like perfecting the flavor.
So it is like, you know, this is I'm very
thankful to hear this, and yeah about the line powder,
and I kind of state it in terms of the
ingredient because that's what we have to call it, otherwise

(40:20):
we would be breaking the rules. But it's so much
more than that, and I'm happy to talk more about
it because you can never put this on the label
or even the website. But it's like, that's an interesting story.
So what it is, it's not it's not like a
powder in the traditional sense. What it is is actually
the dried line you get you get real line from Mexico,
right that you dry it and then the kind of

(40:41):
I don't I guess it's a bulk. I don't know
what those translations. Yeah, what's inside kind of the line
peel it's now dried and then you and then you
kind of mash it up and then that's what it is.
So it's still real line. That's kind of a workaround
to make sure you can still keep that real line
flavor not having it kind of go bad in a week,

(41:02):
which is something that was kind of unfeasable as the consumers.
So unfortunately we have to call it powder because otherwise
we would kind of be breaking the rules. But so
much more than that, it's real line, it's what it is.

Speaker 2 (41:13):
As a food critic, I know a lot of restaurants,
especially you mix and restaurants, and is this something that
how can you get a hold of this? What's the
best way?

Speaker 4 (41:23):
Yeah, So we're just gonna will be up in stores
and online by Springs. That's kind of the idea. I
would love it, And that's kind of our plan as well,
to be in like certain restaurants which I think would
would kind of enjoy this. I think that would be great, definitely,
But yeah, that's that's kind of the plan. We're SoCal

(41:43):
is kind of our big one of our big plays
for sure. We know each a lot of our big deal.
So it's another part of the Southwest state. But yeah,
that's kind of the idea. I guess them stores by spring,
We're sure online so you can get it, you know,
wherever you are, you can buy it by even by
the ball possibly, So that's the plan.

Speaker 2 (42:03):
I mean, I to Maato juice, you make your own
bloody Mary easy.

Speaker 1 (42:06):
I mean, oh, I was thinking like water man, Like
I was like watermelon juice, but this will be so
good at watermelon juice, you know. It just it gives
it that extra kick the sweet and salty and all
the different flavors. Oh my gosh.

Speaker 2 (42:19):
And again you don't need a whole bunch. I mean,
it's a big bottle, but it's it's.

Speaker 1 (42:23):
Very concentrated, so like you're not using a lot of it,
but you get a lot of flavor, you know.

Speaker 4 (42:29):
It's yeah, and that's that's a challenge for us too,
because like if you go to the grocery store and
you go to the mixer, said, and you see like
you know, margarita mixed or jack remix or bloody mary mix,
which is where we'll be like kind of along those
those other flavors every serving side. If you look at it,
it's like between three or four ounces, yes, which is

(42:50):
essentially like glass exactly almost the entire glass, right, And
so we kind of hated that and we said, how
can we how can we to pack more flavor and
let water down, right, because not only is that better
for the consumers, right, like they can get more out
of their products that they're buying especially in this environment.
But then also we've seen people for michelada. You like,

(43:14):
you don't need to get a cup right like you
purse directly. You drink a little bit of your beer
either in the bottle or the can, and then you
just pour like a tiny bit into the can or
the or the bottle. That would never be possible with
like three or four hours for service. It's so concentrated
you can you can actually get away with that. So
if you're at the beach or something like that, that
it kind of makes it easier too.

Speaker 2 (43:34):
I'm just even cooking with it. I mean not just
we mentioned on you know, liquids, drinks and stuff, but
I can see making that tortilla soup or.

Speaker 4 (43:41):
Oh good idea.

Speaker 2 (43:44):
Well, we're two food critics here, so if you need
to wait to as white as you can get, what
do you cut food critics? So Hispanic market, you cover
that part. We'll cover the white end of it here,
but the non Hispanic end. But no, it's a great product.
And I wasn't sure what to uh she is these
pointing up to me.

Speaker 1 (44:02):
What yeah, on the bottle. I mean, I love this
bottle by the way, I mean, it's not like a.
It's a skinny, tall bottle, so it's easily put in
the fridge. I mean that doesn't take up a lot
of space and square footage, but then you get so
much out of it. And then also it does tell
you there's no MSG is reduced sodium, and there's no
tomato in it, so they're not watered down in any way.

(44:23):
I mean, if you want these ingredients, you can put
it in it yourself, right, pure flavor, pure flavor, and
you know, and they have the website is WW dot
W dot mechi mix dot com. It's am my ch
E Mix m i X dot com.

Speaker 2 (44:39):
Now, if a restaurant wanted to buy this, or even
a market, we have an international market near me one
of our sponsors I absolutely love and they have a
large Hispanic uh you know market crowd there and everything.
How can they get it?

Speaker 11 (44:51):
What?

Speaker 2 (44:52):
What's the best way to for them to order? Just
call you directly?

Speaker 4 (44:56):
Yeah, I think that would be that would be best.
I mean, I'm happy to provide contact information if there's like,
you know, people you know that might be like particularly interested.
I'm happy to spread the spread the flag or that's
that's kind of what we're all about. We're you know,
behind kind of our idea of going to the US market,
which we see is obviously super exciting, and as you're saying,
not necessarily just the Hispanic rights people are looking forward

(45:19):
new flavors and like you know, spiciness and the authenticity
and all that, and we're excited about that too. We also,
as I said, we're kind of promoting in a way
of like a way of living right in a way
of thinking about things about you know, to not take
yourself to seriously. You know, the lighthearted life is kind
of how we internally call it. So as much as

(45:41):
we could do that in the world, better for us, right,
So we're kind of enjoying this every step of the way.

Speaker 2 (45:47):
You're listening to let's sign out to right here on
AM ten fifty and one to six point five with
them the stations that leave no lesser behind. And I'm
so excited we're talking with the Adrian is it Visca, Yes, Yes,
just got close and CEO of miche Mix mitche Mix,
and this is a product that everyone's got to get going.
If you like flavor, not forget the hotness, just flavor

(46:09):
to it. It's got a little bit of everything, But
what impresses me more than anything. It's so intense that
on there you should put down concentrated, you know, because
a lot of people, Okay, I do a lot of
times I want to taste something I'll just you know, sweet,
and I would this would kill me. But I'm just
saying that this is something that you really want people,
This will go a long way. It's not your normal product.

(46:31):
And I can't wait to take this to a couple
of friends of mine who owned Mexican restaurants and to
try it and for them to try it and get
their impressions on it. And I know they'll love it. So, uh,
when we're done with this, if you can see on
the phone, Joe, Joe, if you can say when we're
done with him, if you can stay on and get
his phone number and an email and I'll call okay, okay, Yeah,

(46:51):
so say online after we're done, okay, and our producer
will get some information.

Speaker 5 (46:56):
Yeah.

Speaker 2 (46:57):
I'd love to work with you on this thing. And
this is this is really exciting. Not to me, things
excite me is usually play against, play against other items
that are already there. This is something so unique, so different,
and I love it and busy too, and for her
to come out and say all these things, it's like, whoa.

Speaker 1 (47:11):
I got excited as soon as I tasted it. I'm like,
oh wow, I could see myself that it doesn't like
twenty different things right ready.

Speaker 2 (47:17):
Now the family you mentioned to you said they've been
in business for twenty something years.

Speaker 4 (47:23):
Yeah, somebody's been around for twenty five years.

Speaker 2 (47:25):
Okay, do they make other products?

Speaker 13 (47:28):
Uh?

Speaker 3 (47:28):
Yeah?

Speaker 4 (47:28):
So in Mexico we have other flavors as well, not
only this one, and we play around. We like tomboy,
and we play around the new one that we kind
of popped out last year, which is kind of a
we call we're calling it michamsa, which is kind of
a bear based uh mimosa. So it's like oo orange
with pepperment, so it's like very fresh, or like we're

(47:51):
a coupleaning about beach a lota. So that's like that's
everything we do is just play around with flavors to
see you know, essentially if you compare it with beer,
but then also do more.

Speaker 2 (48:01):
This has got the biggest smile on her face.

Speaker 1 (48:05):
Oh my goodness, she just ring the bells like, oh
chim white, Oh yes, check. That's another thing I love.
It's like, yeah, I could see the I mean your
eyes taste it like a minute you said it. Yeah yeah,
the description of the like the peppermint. Oh my god,
that's so neat.

Speaker 2 (48:20):
Well, let's keep in touch and now I'll let people
know our viewers know our listeners rather of any when
we can get them in different stores. And I got
some ideas on how to market it here and how
to get into the market. But we definitely got to
get in there. And their their website. Let's give that
one more time.

Speaker 1 (48:36):
Is w w W michi am I c ch E
mixed amix dot com.

Speaker 2 (48:42):
And again, this isn't just for beer. I mean, obviously
it's made for beer, but you can use it for
just about anything. Noodles, oh oh oh yeah, ramen noodles.

Speaker 1 (48:52):
Yeah, definitely.

Speaker 2 (48:53):
You get me excited here. So anything else you'd like
to add to this conversation.

Speaker 4 (48:57):
No, no, no, no, thank you for your feedback kind
of writing, having, thank you for your thank you for invit.
Look forward to being touch and uh, you know, working
with or getting consumers feedback as well.

Speaker 2 (49:10):
No no, did we definitely will. So Joe, you want
to just take this information, okay, say on the line
and Joe are our producer producer Internet go for everything.
He's on the line, He'll get the information from you. Okay, thanks,
thank you. Wow, it's exciting. We have two good products
here and again this one just really Again. We tasted

(49:31):
this morning and we made a mistake of just sipping
it from a glass.

Speaker 1 (49:35):
Was amazing just sipping from a glass too. I mean
it was like I, of course I didn't take a
swig like Allan did, but I sipped it and I'm like, oh,
what can I add this to? I mean, it's so yummy.
It's just the flavor is so so good. I mean
it's not spicy, but it's it's just got enough kick.
So it's just you can taste the layers of complexity

(49:56):
of the flavors in it. Yeah, I was really excited.

Speaker 2 (49:59):
And you know, chi a good chili, it's all about flavor,
and each one of those has a different, unique flavor.
And you know, Chipotle's a smoke to jalapeno basically, and
there's just so many different ones in there, and.

Speaker 1 (50:11):
Wow, yeah, I mean it is just to describe the flavor.
It's a little smoky, it's not you know, when he
said about the dehydrate lime and how they pophorize it
and probably add that flavor to it. It does, Yeah,
definitely not a lime powder doesn't taste like tart.

Speaker 12 (50:30):
Tart.

Speaker 1 (50:31):
It does have different layers of flavor because you can
tell of something just a citric acid versus something that
has more more flavor behind it, right, so you can
taste the different layers of that that's a little bit
more complex than just simple citric acid, you know. So yeah,
I definitely taste that, and and you know, the oh
my gosh, I mean, I'm just excited thinking all the

(50:52):
things I can do with this.

Speaker 2 (50:53):
Well, between this and the other products from.

Speaker 1 (50:55):
Oh, I know, my mouth is to stop cannot stop
watering right now just talking about this is how good
it is.

Speaker 2 (51:02):
Pretty soon You're gonna be into really spicy food, aren't you.
You're getting better and better.

Speaker 1 (51:06):
Well, I like a little bit of kick. I just
don't want to be totally numb and can't taste anything,
So yeah, definitely yeah, so yeah, I I you know,
I highly you know, like anybody that weren't interested in this,
look it up www. W Michi mixed dot com and
my ch e and my x dot com. And if

(51:27):
Instagram and looks like they're.

Speaker 10 (51:29):
On is it?

Speaker 2 (51:31):
What is that I can't see I can't see here.

Speaker 1 (51:33):
Okay, my glasses on, so probably yeah, so Instagram definitely,
and then check it out because it looks it's amazing.
The flavor. I really liked it.

Speaker 2 (51:43):
I can't wait to get more profiles in terms of
you know, recipes and stuff. So wow, good show. So
we went for doing tonight.

Speaker 1 (51:50):
I don't know. My mouth is salivating, So I'm taking
this bottle with me and wherever I'm eating, I'm going
to add to it. So I'm not letting it go.
I'm not sure by the way.

Speaker 2 (52:01):
Okay, you just read that. But I made when we
were in the East. What do you call it? Asia?
I've always loved it before, but chicken feed dim sum
Chinese chicken fee. So I've been on a big, big
campaign of making them. Everywhere we go I buy chicken fee.
They're delicious. I made some really good ones, so I
can't wait for easy to try that. Oh yeah, and

(52:22):
it's hell oh yeah. But it's also very healthy in
collagen and everything.

Speaker 5 (52:26):
I know.

Speaker 2 (52:27):
I know chicken feed not.

Speaker 1 (52:28):
This, Okay, well, I can see it dipping in this too.

Speaker 2 (52:31):
We'll try that tonight.

Speaker 1 (52:31):
So that's good.

Speaker 2 (52:32):
Okay, Well that's it for now. So again we're on
Let's sign not shows on every Saturday from four to
five and sometimes we're even organized. So until next week.
Food critic gallenborg in here see next week at four o'clock.
Take care by your.

Speaker 8 (52:48):
Plate, Eat it the legacy Southern California's k c a A,
the number one talk radio station in the Inlet Empire.

Speaker 5 (53:06):
You've eaten lots of great food and lots of great
food at restaurants Cowboy Burgers in Fontana and now on
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with their delicious, mouth watering burgers and breakfast burritos. Cowboy
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(53:27):
and dinner plates. Everything is made from scratch, including their
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Speaker 2 (53:38):
I'm food critic Allenborgan, and you can dine in, take
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I highly recommend Cowboy Burgers and Barbecue at their new
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Speaker 5 (53:55):
Happy eating and perfect for the holidays. Cowboy Burgers and
Barbie is also available for catering. That's Cowboy Burgers and
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Speaker 13 (55:07):
Snap your fingers, smack your lips, and mark those calendars
as the Horsetown ruin Queue Festival returns for another great
year of barbecue, beer and music, and this year it's
gonna be two days of fun. May thirty first through
June first in Norcote. You meet Texas celebrity pitmasters, sample
barbecue and beer, and enjoy great country rock.

Speaker 1 (55:27):
Blues, and R and B.

Speaker 13 (55:29):
Enjoy this family friendly event. Information and tickets are available
at Ruinque dot com.

Speaker 6 (55:36):
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Speaker 10 (56:06):
Empire talks back.

Speaker 3 (56:07):
The attitude that, well, the little guy cannot win seems
to prevail despite the fact that over time we've seen
that the little guy, if he is persistent, he becomes
the big guy.

Speaker 5 (56:20):
Empire talks back.

Speaker 3 (56:22):
No, it's because maybe people figure out a little knowledge
is like smoke. It leads to the fire.

Speaker 1 (56:28):
Empire talks back.

Speaker 3 (56:30):
I think this drive for equality, this drive for justice,
is gathering steam as opposed to fading out. I think
more and more people realize the importance of the freedoms
that America represents.

Speaker 5 (56:44):
Empire talks back with Wallace Allen and Friends Sunday mornings
at ten am on AM ten fifty CASEAA.

Speaker 1 (56:53):
But what seems like things a fine coming.

Speaker 10 (56:59):
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
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(57:23):
and much much more. If you're not currently a Teamster
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That number again is nine oh nine eight eight nine

(57:43):
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Speaker 12 (57:50):
NBC IS Radio. I'm Brian Schuk. The US is rejecting
a hamas response to the latest ceasefire proposal. Middle East
Special Envoy Steve Whitcoff called it totally unacceptable. In a
post on X Saturday afternoon. Whitcof said the militant group
should accept the proposal already on the table. President Trump

(58:12):
says Elon Musk is one of the great business leaders
and innovators the world has ever produced. The President gave
remarks Friday from the Oval Office alongside Musk to mark
his final day as a special government employee.

Speaker 8 (58:26):
He stepped forward to put his very great talents into
the service of our nation, and we appreciate it.

Speaker 12 (58:32):
Trump praised Musk for his efforts to cut government spending
through his work with DOGE, saying he worked tirelessly. Musk
said this isn't the end of DOGE, but the beginning.
Smoke from Canadian wildfires is spreading into more of the
US and prompting air quality alerts. Dozens of wildfires are
raging out of controlling Canada in the provinces of Manitoba

(58:56):
and Saskatchewan. Lester Holtz says it's been an honor to
host NBC Nightly News.

Speaker 11 (59:02):
Tammy Triheo has more old signed off for the final
time Friday evening as anchor and managing editor of the program.

Speaker 12 (59:08):
Please continue to take care of yourself and each other
at I'll.

Speaker 3 (59:12):
Do the same.

Speaker 11 (59:13):
The sixty six year old Holt announced earlier this year
he'd be leaving after ten years in the anchor chair.
He'll stay on at NBC as the host of Dateline.
Tony Almas begins his tenure as nightly news anchor this
coming Monday. I'm Tammy Tricheo.

Speaker 12 (59:25):
New research has found that blood and urine tests can
trace how much ultra processed foods a person eats. The
National Institute of Health says researchers collected data from seven
hundred eighteen older adults who gave urine and blood samples
and reported their diet for a year. You're listening to
the latest from NBC News Radio.

Speaker 8 (59:49):
NBC News ONKCAA Lomolada sponsored by Teamsters Local nineteen thirty two.
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