KCAA: Let's Dine Out with Allan Borgen (Sat, 21 Jun, 2025)

KCAA: Let's Dine Out with Allan Borgen on Sat, 21 Jun, 2025

Episode Transcript

Speaker 1 (00:00):
K c AA, The Inland Talk, Express Food, glorious food.

Speaker 2 (00:06):
We're anxious to try.

Speaker 3 (00:10):
Frank say.

Speaker 4 (00:13):
Our favorite diet just take your own man at steak
Ride both interstad.

Speaker 3 (00:22):
Wonderful so Plumbae.

Speaker 5 (00:37):
From weed to.

Speaker 6 (00:53):
Welcome to another delicious edition of the Let's Sign Out Show.

Speaker 7 (00:56):
Food critic Allenborgan here.

Speaker 4 (00:57):
And is he bussy?

Speaker 7 (00:59):
You're all this microphone?

Speaker 3 (01:00):
Gee?

Speaker 4 (01:01):
Sounds like we're outside the wind at us.

Speaker 7 (01:03):
Having problems getting it up the phone the phone like phone,
but a bump pizza.

Speaker 4 (01:10):
Okay, you done?

Speaker 7 (01:11):
Okay, I'm done. There we go, Thank you Live Radio.
What do you want?

Speaker 5 (01:13):
So?

Speaker 6 (01:14):
Anyway, welcome to a great show today. We have a really,
uh I think, an inspirational show. This is a show
about pizza making and from a woman who I had
the pleasure of beating boy ten years ago, if not
more probably ten years ago, and she's the one that
got me started and like thinking, like, wow, pizza is amazing.

(01:34):
I always thought pizza was just yeah, you know, I
liked it, but nothing like what I think of it now.
And then having been a judge for the last ten years,
I really appreciate it. And he's you've come along the
last two years with me to the Pizza Expo in Vegas.
And don't you find it just a fascinating. I mean
it's not just stubbing pizza down your throat.

Speaker 4 (01:54):
Yeah, I really find it very It's a learning experience
for sure. I learned a lot. And then also I
learned about the art of it. The you know, all
the chemistry of the just not only the flower, but
the dough and how it gets you know, different types
of you know, temperature you need, how long, the durations

(02:18):
kind of oven.

Speaker 6 (02:19):
It's very scientific. It's just like anything else. And yeah,
it's pretty amazing. So you know, we have a special
guest on she'll be on in about ten minutes. Other
than that, we've been traveling a lot, eating a lot
of food everywhere, and especially is She's been doing a
lot of eating. Falling asleep here, but she found some

(02:39):
great restaurants. It's one thing I have to admit about
our show. You know, we try to hit local restaurants,
but a lot of people have traveled and because of that,
you know, any good restaurant that we go to, we're
gonna let people know whether it's in Vegas or Arkansas,
or North Dakota and South Dakota would be going too
pretty soon and.

Speaker 4 (02:57):
Just don't know about that. Maybe that got changed.

Speaker 7 (02:59):
Oh okay, what else to do? So the bottom line
is if.

Speaker 4 (03:03):
You don't count on anything, that's pretty much my life.

Speaker 6 (03:05):
Every little city has some incredible places, and I think
one of the more inspirational ones for me was in Vegas.
We went to a barbecue restaurant, and you know, barbecue
is barbecue in most cases.

Speaker 7 (03:15):
This is very unique.

Speaker 6 (03:17):
He was a Philippine slash I think from Texas owner,
so he's like both, you know both, and all his
food has a twist to it and it was absolutely delicious.
Everything he did was so fantastic. So he proved to
me that you've really got to try different things.

Speaker 7 (03:34):
I mean, we always do.

Speaker 6 (03:35):
We love finding new things, but I really encourage all
of you out there to try different restaurants. You know,
some are hit, some are a miss, but then again,
try different foods and it's going to help your life.
You're gonna feel so much better when you find something
that you've never had you for it's exciting, and I
think if you're a food he wouldn't be listening to
the show if he didn't like food. Yeah, or if

(03:56):
you've belonged to Peda and your weigh one hundred pounds.
But other than that, I think the shows that's what
it's about. So there's quite a few new restaurants here.
We went to one in Redlands called JR. Distillery that
we were both blown away. It was very, very good.
So we're gonna be doing more reviews of that one again.
And I just can't wait to talk to you about

(04:16):
food and travel. That's what we're about. And in the
future we're gonna be going to a lot of a
lot of different travel destinations. Uh, Hong Kong and Singapore
and Vietnam and Thailand, so that should be really interesting.

Speaker 7 (04:29):
Macau so I've never been there. Izzy has been to
some of the countries there. She was born in Hong Kong,
so she knows that a little bit. But she's gonna
be our tour guide.

Speaker 4 (04:39):
That's a sad thing.

Speaker 7 (04:41):
We're in trouble. So yeah, we're in a huge troug
We trust easy.

Speaker 4 (04:45):
I left there when I was probably eleven.

Speaker 7 (04:49):
Can you remember a lot of uh yes and no.

Speaker 4 (04:52):
I mean, you know, it's a huge city, just like
New York City. Things changed really quickly, you know, so
that will be exploration from me too. I think I'm
excited just to be there to you know, one.

Speaker 6 (05:04):
Of my friends who went there, went to Hong Kong, said,
you've got to go to their McDonald's, to their Windy's
and to their taco bill. They said, it's fantastic. So
just kidding, Okay, you give me that look like don't.

Speaker 7 (05:18):
Don't you know?

Speaker 6 (05:19):
No, I know a woman who actually went to China
and every day she ate McDonald's.

Speaker 7 (05:23):
Seriously, this is I mean, I can't believe that.

Speaker 4 (05:26):
So yeah, that's when I'm like, Okay, your your world's
like so narrow.

Speaker 7 (05:32):
Thank you.

Speaker 4 (05:33):
Something's really truly wrong with somebody. Why would you travel?
And then that's all you A.

Speaker 7 (05:38):
Lot of people are just in their comfort zone. They're
afraid to try things.

Speaker 6 (05:41):
And you know, most cases, if you stick to a
good restaurant, it's the same stuff as they have here,
you know, very different, but a little more authentic. And
that's you know, like Chinese food, Cantonese food, you can't
go wrong with that. I mean, everyone loves Cantonese food.
It's it's it's not real spicy, it's perfect. It's not
it's not funky or anything. It's just it's about freshness,

(06:01):
especially seafood.

Speaker 4 (06:02):
Yeah, I mean there's not a there's not a lot
of spice. We don't eat really spicy food. We don't
eat very much, you know, the pungent flavors, I think,
I mean everything, Yeah, everything's very mild. I think it's
more about the freshness and tasting the food, right, So
nothing really, like even the sauces and stuff is not

(06:24):
made to cover up the freshness of the vegetable or
the freshness of the seafood or the chicken or whatever.
So you know that's what you really, you know, can't
use food known for right.

Speaker 7 (06:37):
Every region is so different.

Speaker 4 (06:38):
Well, because it's it's right by the ocean, it has
access to all these foods that are being you know,
flown in internationally because it's kind of a hub. So
you know, they really have access to a lot of
good fresh food and vegetables and and you know live
you know, live chicken and different things. So everything's about

(06:59):
the freshness, you know, tasting the food itself.

Speaker 6 (07:02):
So right, one of my joys I think will be
eating street food. I've always loved street food vendors, especially
in Singapore. I've heard it's fantastic there, and then Macau.
It's a large Portuguese so I can't wait to try
real Portuguese food, and your father's Portuguese, so you have
a little connection to it.

Speaker 4 (07:19):
Yeah, I mean I wouldn't say I don't know if
it's real Portuguese food, but I think it's very influenced,
you know, you know Macanese food and people you know
have been there for a couple of hundred years, you know,
like I've ancestors been in Macau's in seventeen hundreds, so
you know, you kind of intermix your cultures a lot,

(07:40):
and the spices and the foods and the preparation. So
I think, you know, even their Chinese food will be
different just because it's been influenced with you know, more
like Western field, you know, tastes and different preparation, so
it's slightly different. I mean, I wouldn't say it's authentic
Portuguese food because it's different Portugal. But you know, just

(08:01):
like anything, there's a regional taste and.

Speaker 6 (08:05):
We'll be able to find some really really good ones.
And you know, we're going to get private drivers to
take us around. So one of the things that we're
going to tell him is, we don't want to go
where everybody where everyone else sees, you know, the tourist traps.
We want to eat some real, authentic food. And the
couple were with he Harvey Marine. When we first met them,
they were like just meat potatoes and that's it. We
met him at one of our cruises in your last

(08:26):
year last year and he saw us eating all this
food and he couldn't believe it, and he asked, you
know what we're doing.

Speaker 7 (08:31):
We told him we're doing a review. Would you like
to join us? So he did and from then on
we had groupies with us. Now he tries everything and
he's really exciting. He's kind of like Larry David, which
is a good thing. He's funny.

Speaker 4 (08:44):
Well, it's nice to be with people that's willing to
open their minds and try new things. And you know,
I'm not exactly the you know, I'm not the I'm
not Alan. I mean, I don't just eat anything and
I wouldn't say like my door trying to do so

(09:04):
that's that's something I think. You know, most people realize
I'm not that one that eats all the really weird stuff,
different textures of smells, so you know, I'm pretty much mainstream,
I have to say.

Speaker 7 (09:18):
But you do.

Speaker 6 (09:19):
I you know, one time you ate a thie water beetle,
and that was that was manual ornamental. That opened opened
your whole world. Everything we tell people to do, you did.

Speaker 4 (09:29):
So h that was my quota. I gave Alan a quota.
I try one one. That's only the only bug I've
ever gonna put in my mouth around. That's it done.
I checked off that list and that was that. So
that was my criteria. It's like, I try that, but
you get off my back.

Speaker 7 (09:45):
But did I get off your back? Yes, well a
little bit. But try it.

Speaker 6 (09:49):
I mean, that's the main thing is he try things.
If you don't like it, don't try it. And as
long as it doesn't hurt you in terms if you
have any allergies or you can kill you or something,
that's one thing.

Speaker 7 (09:58):
But a lot of times it's just in your mind.
But you watching you eat it.

Speaker 6 (10:03):
I'm got to figure out how to do the editing
because I'm gonna put it up on Facebook.

Speaker 7 (10:06):
We're gonna have a trillion views.

Speaker 6 (10:08):
Because at first she was like, oh my god, but
that at the end it was really interesting. She like
turned around, she calmed down. She probably tasted three four times.
It was a whole different personnelity.

Speaker 4 (10:18):
I didn't eat it. I licked it, and I'm like, okay,
all right, it's it hadn't killed me yet, and the
flavor wasn't.

Speaker 7 (10:27):
So repulsive, so it was like a jolly rancher.

Speaker 4 (10:32):
Yeah, it was very it wasn't repulsive and the texture
wasn't repulsive. So I think, you know. I was like, okay,
well that that I'm over it. Done. That's my quota.
I check it off.

Speaker 7 (10:43):
And that's all I ever asked.

Speaker 4 (10:45):
I do not have to get try it tastes ants
or crickets or whatever else. Are you gonna throw my way?
That's a bug? Okay? Are you done with that? Mic? Yes, okay,
make sure okay while somebody else is talking, sorry about that?

Speaker 6 (11:01):
Okay, Hey, Joe, you want to get ahold of our
guests everything.

Speaker 4 (11:05):
So Joe was laughing at at you, at me, making
fun of you.

Speaker 7 (11:13):
Anyway, I'm just checking our garage door opened, so it
looks like it's closed.

Speaker 4 (11:19):
Well that's good, I'll.

Speaker 7 (11:20):
Make sure it's closed.

Speaker 4 (11:23):
Well live radio. This is what Alan does on radio.

Speaker 7 (11:27):
It could be in my hands, but.

Speaker 4 (11:31):
Goodness, gracious all right, are you done?

Speaker 7 (11:34):
I'm done?

Speaker 6 (11:35):
Okay, So anyway, okay, let's get to our guests again.
Just to give you a little history about ten years ago,
it might have been a little bit longer. I met
this woman at I believe the first time I was
at the Pizzex boll And. I think that was where
I met her. And all I remember more than anything,

(11:55):
that's how gracious she was, how friendly she was. But
her pizzas were something I've never had before. Normally, you
know it with pepperoni and sausage, and that's it. You know,
everyone has the same thing. You know, be from California.
We're kind of boring here, at least in southern California.
But it's sure change. And she completely opened my mind
in terms of creativity, not only to pizza but to her.

Speaker 7 (12:16):
I mean, everything she ever made.

Speaker 6 (12:18):
Over the ten years i've been I've been tasting her food,
judging it, not knowing it was hers, but afterwards I did.
It's been amazing. So uh, I just wanted to let
everybody know about her. And on the line is Leah
Skirtol And she's a pizzaola extraordinaire from northern California and
welcome to let's sign out.

Speaker 7 (12:36):
Joliah.

Speaker 8 (12:38):
Hey, how you doing great?

Speaker 7 (12:40):
Good for having me on my pleasure. It's been about
ten years, hasn't it was that.

Speaker 8 (12:46):
I'm going to say it's been closer to fifteen that long.

Speaker 7 (12:49):
Wow.

Speaker 6 (12:50):
Okay, yeah, I know You've always been my mind. So
most guys, you know, think sex at night. No, I
dreamed pizza. That's what I've been doing, thanks to you.
It's all about pizza.

Speaker 7 (13:00):
But anyway, I thought it to be interesting to you
have a great story, and I thought it'd be interesting
to talk about how and why you got involved in pizza.

Speaker 8 (13:09):
Well, you know, how I got involved in pizza was
sort of by default. I needed a job in college.
And you know, I remember as a kid always watching
this uh pizza shop hand tossing pizzas, and I was
always just enamored with the with the dough throwing. And
so when it came time to get a job, when

(13:30):
I was a freshman at college, I saw a pizza
shop and said, oh, they're hand toss of pizzas in there.
I want to learn how to do that. And walked
in the door and they just cooking pizzas. Ever since
I was in nineteen ninety seven.

Speaker 7 (13:43):
Wow. Hey, by the way, with me is my co host?

Speaker 1 (13:45):
Is he?

Speaker 7 (13:45):
I think you met her at the Pizza Expo?

Speaker 8 (13:47):
Oh? Yeah? Hi is he?

Speaker 4 (13:48):
Hi? How you doing?

Speaker 8 (13:51):
Phenomenal?

Speaker 9 (13:52):
Good?

Speaker 6 (13:53):
So okay, so you started nineteen ninety seven. Now, was
that at Pizza My Heart?

Speaker 8 (13:58):
Yeah? That was a Pizza My Heart in uh, Santa Cruz.
And I ended up staying with them for twenty two
years or twenty three years something like that. Wow, and
took pizzas you know. We had just a couple of
shops uh when I started, and we helped them open
a bunch of restaurants all around the San Francisco Bay area.

(14:19):
And we started competing in pizza competition I think somewhere
around like two thousand and five or two thousand and six,
and inst my very first competition was in Long Beach on.

Speaker 7 (14:34):
The Queen Mary exactly.

Speaker 8 (14:37):
And that was like, that was wild.

Speaker 9 (14:39):
It was.

Speaker 8 (14:40):
It was sponsored by what is now PSD, Yeah, Roma
Roma Foods.

Speaker 7 (14:46):
Yeah, I was one of the judges. Maybe that's where
I met you. That's where I probably met you then.

Speaker 8 (14:52):
Yeah, I think we probably met the very for the
first time on the Queen Mary, which that was a
cool competition. You know, well, I really really enjoyed those.
Those are a lot of fun. Right.

Speaker 6 (15:03):
What was it like competing then? Were you scared? Were
you nervous or were you real confident? Because you always
come across as real confident if you.

Speaker 8 (15:12):
No, you know, for me, I'm always I'm always a
little nervous, never scared, per see. But you know, it's
it's uh, at first, you want to see how does
my pizzauled up against everybody else? Because you know, when
you win a competition, it's you made the best pizza
that day. It doesn't necessarily mean that you have the
best pizza in the entire world, right, I mean, you

(15:34):
made the best piece of that day at that competition,
killed it because that's what you got to do. You
got to knock it out of the park that day.
And it's hard. You go out of your environment and
out of your element. You're cooking and you know, on
a cruise ship or you're cooking in a convention hall,
you're cooking in somebody else's ovens and somebody else's refrigeration,
and so you just don't know. There's a lot of
elements that are up in the air. So it's a challenge.

(15:58):
Part of that is a challenge of and competing in
these competitions, right, but it's definitely nerve wracking.

Speaker 6 (16:05):
You know, if for those of you who've never been there,
most of you probably never have been in the competitions. Basically,
they give you about eight or nine different machine you know,
piece of ovens, piece of ovens, and they try to
match it up with what you've got. Now, it doesn't
work all the time, and that's one of the problems.
I I mean, one of the issues is, you know
a lot of people know they're ovens and they can

(16:26):
deal with it, but when you have a new oven,
it's kind of hard. But what are are some of
the obstacles that happens. I know, I've seen it all
as I'm passing by looking. I've seen someone forget ingredients
and one of the most remarkable thing was the person
right next to them said, here takes my mind and
gave it to him. I mean, the competition, they're their
competitors is I mean, they'll stab you in the back.

(16:47):
I mean, they'll stab you, but they'll help you out.
And that's one thing I really liked about the profession.
But in terms of competing for the first time. What
are or any time I guess, what are some of
the obstacles that you find that that you.

Speaker 7 (17:00):
Have to deal with?

Speaker 8 (17:01):
You know, Like I said, the biggest things are are
what what what? What's the environment got for me? And
do you travel with your dough or do you travel
ahead of time and make dough once you get there?
There's just there's so many variables. And then if you
do travel with your dough, does p s A open

(17:21):
your cooler and and throw all your food around, because
that's definitely happened, you know, the baggage handlers toss your
cooler and your container's break, you know. So it's kind
of a crap shoot every time you go, no matter
what what you're what does what direction you decide to
go in and bringing ingredients or or making them there.

(17:43):
You know, I've seen you gotta you gotta have Plan
A and Plan B when you travel to compete. You know,
some guys opt to drive, even if it's a full
on day long drive, because they have control of their
their ingredients and they're cooler the whole time.

Speaker 7 (18:00):
I heard they bring it to your room.

Speaker 6 (18:01):
And I've heard stories like they have a friend who
has a pizza place where they start it there.

Speaker 7 (18:06):
And I mean all kinds of things.

Speaker 6 (18:08):
But uh yeah, it's just a lot of things to
get involved, to think about plans.

Speaker 8 (18:14):
And you know, one of my one of my last
competitions was this last summer, I went to Naples and luckily,
I mean I sacrificed everything in my carry on so
that I could bring all my ingredients to make my
pizza dough when I got to Naples, and luckily all
my luggage was lost for four days.

Speaker 3 (18:32):
Oh no, but hey.

Speaker 8 (18:35):
Listen, the only thing I had with me was all
my ingredients to make my.

Speaker 7 (18:38):
Pizza, so it worked out perfect.

Speaker 4 (18:42):
Carrying, oh leah, but hey, you know the reason I
traveled to Italy was to cook pizza.

Speaker 8 (18:50):
And that's what that's what I had with me.

Speaker 6 (18:54):
Well, your passion, your smile, I mean, your whole personality
is all wrapped around pizza and pleasing people. I think
that's what I get out of it. I mean, ever
since I've known you, and I know you, but I
don't know you. Let's put that way. But every time
we see each other, it's like I've seen you forever.
I feel like I've known you forever, but you've always
been so so gracious. We had a situation where Jet

(19:19):
Blue when they first came out to Ontario Airport, they
approached a radio station I was at, and I think
we had twenty people. I can't remember. They flew everybody
out to northern California. Of course I was sick that
week and I couldn't make it.

Speaker 7 (19:30):
But and you're nice enough to feed everybody, and everyone
was just unbelievably. You impressed the hell out of them.
But in terms, that's great.

Speaker 8 (19:39):
But I mean, you know, we're in the hospitality industry.
You know, yeah, we took food. We want people to
enjoy our food. But we're also in you open a restaurant,
you have a restaurant. People like to go out. It's
a place where they could meet and gather and have
a good time and talk and you know, meet new
people and have families like you know, create these nostalgic
memories and that'll happen in the environment with the food.

(20:04):
You know, it's not just about only.

Speaker 7 (20:05):
The food exactly.

Speaker 6 (20:07):
You're listening to the let's sign out you on k
C AM ten fifty and Express Radio one O six
point five FM, the stations that leave no listeners behind
and with us, is Leah Skerto, who's a pizola?

Speaker 7 (20:18):
Extroyd aire?

Speaker 6 (20:19):
Is there a female pizzola? Is there a there's a male?

Speaker 7 (20:22):
Is there?

Speaker 8 (20:23):
It's just oh, yeah, you know it's it's a it's
pizziolo and piola.

Speaker 6 (20:27):
Okay, so you're you're right, yeah, okay.

Speaker 8 (20:32):
Do you know those the Latin languages?

Speaker 7 (20:34):
Yeah, okay, I just don't know. I just came my mind.

Speaker 8 (20:36):
So gendering their their their, that's funny.

Speaker 7 (20:43):
Now it's okay.

Speaker 6 (20:44):
You left pizza my heart and you decide to take
the big step forward to opening up your new restaurant.

Speaker 7 (20:48):
So let's talk about that.

Speaker 8 (20:50):
Yeah, pizza, Leah. I'm in Sonoma County, up in Wine Country,
little town called Windsor smack Dad, between Heilsburg and Santa Rosa.
And yeah, moved up to Summer County in twenty eighteen
and opened my doors March tenth, twenty twenty wow, and
immediately got shut down, as we all know. But luckily

(21:13):
for me, you know, pizza Pizza was part of everyone's pandemic.
Pizza takeout thrived during lockdown, so you know it was.
It ended up being a good place for me in
a good time for me. To open because a lot
of people up in my area said, oh my gosh,
we can't believe you just opened and got shut down.

(21:36):
Came out specifically just to try you because we felt bad.
But you know, luckily my pizza was good and that
brought them, brought them back again. But I think it
actually brought people out quicker than they may have. They
may to try the new restaurant.

Speaker 7 (21:50):
You know, how far are you from Pedaluma?

Speaker 8 (21:54):
Oh maybe twenty five minutes.

Speaker 7 (21:56):
Okay, easy, I'm a little north of Pedaluma. Easy.

Speaker 8 (21:59):
One on one.

Speaker 7 (22:00):
Is he will be going there very shortly. I'll call
you and if you're gonna be there, I'm sure she'll
want to come. I already see her face looking it
up on the internet.

Speaker 8 (22:10):
I would love to have you.

Speaker 7 (22:11):
Is he's one of your biggest fans.

Speaker 6 (22:13):
I mean, I can't say enough, you know when she
goes to trying all the different ones. But in terms
of making pizza, how do you get the inspiration to try?
You know, because your pizzas are not normal, they're beyond normal.

Speaker 7 (22:26):
But they work, every one out of them. I'm just
saying that because it's you, they really work. And how
do you get the ideas in your head, you know.

Speaker 8 (22:36):
So that one thing I used to do before every
competition was I would have a pizza party and I
would tell everybody to bring anything you bring an ingredient
for everybody has to bring at least one ingredient. And
then I'd see what everybody brought and say, Okay, how
do we put how can I utilize these and put
these together? So that was always like a almost like

(22:56):
a good study session for a competition. But one of
the other things I would always do is say, hey,
you know, what's my favorite thing, and how can I
create this dish or this meal on in actual pizza
And I would go from there and try to recreate
or deconstruct dishes and recreate them on a pizza wow.

(23:18):
And then a lot of you know, and then the
other part is finding a seasonal ingredient. You know, right
now it's big season. So I've been running a couple
of different big vessels fresh figs.

Speaker 4 (23:28):
So last month, okay, I just went to heaven, do
you still have them this week?

Speaker 7 (23:34):
Are you gonna have them this week?

Speaker 8 (23:35):
I mean I have I have him until the fixed,
until the fig tree stops given giving me fruit.

Speaker 6 (23:40):
Okay, we'll talk afterwards. We'll give you a call next
week or so.

Speaker 7 (23:44):
But yeah, So basically everything is everything you do is fresh,
is from hand.

Speaker 6 (23:49):
It's it's you take no shortcuts whatsoever. And what makes
pizza making so much fun for you?

Speaker 7 (23:55):
What?

Speaker 6 (23:55):
What is it about it? Is it the end result
of pleasing people? That's why most people get into the
restaurant business? Or are you like Derek Sanchez who lives
and dies pizza. I mean, this guy reaches a plateau,
go aim for it, reach it, and then go above
it and then keep trying higher and higher, which I
think is what all of you do.

Speaker 7 (24:15):
But what is it about making pizzas to make it
so special?

Speaker 10 (24:18):
You know?

Speaker 8 (24:18):
The end result in watching people enjoy something I've created?
You know, there's nothing like that. Then it just I
grew up in a restaurant family, so we were always
you know, everything was always about eating and creating dishes
and serving people and serving each other and making each
other happy with food. But for me, when it came to,

(24:40):
you know, learning how to make pizza dough and making
pizza dough, it was one of those things that when
I first started doing it, it just made sense to
me and I was like, oh, like I can feel it,
I can smell it. I don't you know, I follow
formulas and recipes and all that, but it's one of
those things where I can you know, like dough just

(25:01):
clicked me and Doe just clicked. So it just came.
It was a natural and it felt good and.

Speaker 7 (25:07):
It felt right. Well, I'm sorry, I'm just thinking of
doing it. My mind is like I'm getting hungry just
talking to you everything.

Speaker 6 (25:15):
So recently, now, you you competed a lot, You've won
some major awards. We'll talk about the one you just
won last week, but what are some of the awards.

Speaker 7 (25:26):
That you won? And you're on the pizza team that
what do you call it Olympics?

Speaker 11 (25:31):
Right?

Speaker 6 (25:31):
Yeah?

Speaker 8 (25:32):
Yeah, well the US Pizza Team. So it's a you know,
a group of pizza makers across the country that uh
compete internationally and nationally. We traveled to Italy together. But
the competition I was just at was sponsored by the
Real California Milk Advisory Board and it was a national

(25:54):
competition open. So they every year they host and they
have three different categories. They have a what they call
the Real Californian and that's like create a piece of
that you know, speaks California to you. They have one
that's plant Forward and they have one that's cal Max.
Those are the three categories. So every year they host

(26:15):
the competition and two thousand and twenty one. In twenty
twenty two, I won. I won the real Californian category
and I won the plant Forward category. So this year
they had what they called the Tournament of Champions and
they invited all the winners from all the categories for

(26:35):
the past five years to come back and compete against
each other. Wow. So it was you know, there was
only there were only ten of us in this competition,
but it was a steep competition. Everybody. Everybody there was
champion pizza makers in one form or another.

Speaker 7 (26:52):
Right, and how did you do?

Speaker 8 (26:54):
And I won a grand prize, yeah.

Speaker 7 (26:58):
Which was like a wrestling built a championship.

Speaker 6 (27:01):
Yeah.

Speaker 8 (27:02):
A lot of times they have trophies, this one they
had created a literal style.

Speaker 4 (27:10):
Oh wow, that's awesome.

Speaker 8 (27:11):
It's pretty cool. And then it also came with a
trip to go back to Naples and compete at the
Caudle Cup in Naples.

Speaker 6 (27:21):
We were there last year and we we just went
nuts over at Jonathan Goldsmith we were going there, we
were asking will give me favorites. He gave me a
list of like one hundred and fifty restaurants to go to,
and I'm like, oh crap, he can't do it.

Speaker 7 (27:36):
So he went to one and it was just amazing.

Speaker 6 (27:38):
I mean, it's one thing about Rome and Italy they
didn't allow fat people there. I mean everything is cars
between pizza and pasta. But the food there is just amazing.
The salads, you know, tomatoes, Oh, everything was just so different.

Speaker 8 (27:53):
Everything there is is really incredible. And actually the sponsor
for the event that's sponsoring me to go, aside from
the California Milk Advisory Board, is Orlando Foods and they're
the major importer of all the Italian tomatoes and all
the Italians forlour And then they also Alexandra who is

(28:16):
part of part of Orlando Foods. She runs the Women
and Pizza Movement. Okay, they created helped create it and
help promote the Women and Pizza Movement.

Speaker 6 (28:26):
Well, we'll get into Rid her husband. We actually had
him on a radio show. We did a whole show
on him and talk about his products and everything.

Speaker 4 (28:32):
And speaking of women, Yeah, you were one of the
first women in pizzolas and the male dominate profession that
got lots of recognition and praise from your peers. How
does that feel to be the pioneer basically of pizzolias.

Speaker 8 (28:49):
I don't know if I'd go that far, but you.

Speaker 4 (28:51):
Are, I mean, like, you know, for women, that's huge
because you know, like for usually, you know, you see
all the competition competitors out there mostly men. I mean
even now.

Speaker 8 (29:04):
No, they are You're one hundred percent right, there are
mostly men, and it's definitely a male dominated industry. But
I also think there for years there have been a
lot of women in the industry, but somewhat in the
background with you know, owners front of house pizza makers
that you know, weren't stepping up and showing up at

(29:27):
competitions and stuff like that. But for you know, for me,
it feels good to be part of changing the future
and you know, helping to change the culture of the
restaurant industry. And the pizza industry is a different a
different animal altogether. You know, there's a lot more camaraderie,
uh less guardian of secrets in the pizza industry in general.

(29:53):
And then you know, with this new movement of more
women coming to the forefront and competing and winning a war.
You know, it feels really good to be a part
of that and to watch it all happen.

Speaker 7 (30:04):
And it's growing and growing and growing every year. There's
more and more.

Speaker 6 (30:08):
Every time we go there's I see more and more
women competing, and I love that.

Speaker 7 (30:12):
I mean, because you can't create. You know, good pizza
is a good pizza, no matter who makes it exactly.

Speaker 6 (30:17):
And I feel sad about some of these. You know,
they have vending machines now that make pizzas, like, come
on that, you know that's I haven't tasted one, but
how can I would never do that.

Speaker 7 (30:28):
I just can't.

Speaker 8 (30:28):
But well, Alan, those hurt my soul on Instagram, and
so you know, I'm like, oh, I guess.

Speaker 6 (30:35):
It's a gimmick and I could see yea, I know,
I know, so, But you know, women, I mean, some
of the women there, I think are you know Laura
she started with Tony Jimani, who's like the godfather.

Speaker 8 (30:48):
Or is incredible incredible pizza. She's one of the most
knowledgeable piece makers I've ever met. Wow, And she's actually
just opened her own restaurant.

Speaker 7 (30:58):
In Berkeley, right, Yeah, she left.

Speaker 6 (30:59):
Tony, Yeah, Tony Jim Nanni, Who's he's kind of the
I'm not gonna say the Godfather.

Speaker 7 (31:04):
Pizza, but the Godfather Pizza. I mean, he's he's amazing.

Speaker 6 (31:08):
I've never met anybody that has so much going for
him and his ego is nothing.

Speaker 7 (31:13):
It's down to zero. It's amazing.

Speaker 8 (31:16):
He was one of the judges at the California Yeah. Yeah,
Actually Laura was a judge there as well.

Speaker 12 (31:23):
Cool.

Speaker 8 (31:24):
Yeah, they brought they brought her. Listen, seems to run
cony with him, the head instructor.

Speaker 7 (31:32):
That's really Yeah. Who are some of your role models?
Are there anyone?

Speaker 6 (31:36):
Who are the people that really excites you and you
listen to and you can't wait to learn from because
it's a learning It's always a learning experience making pizzas, right,
I mean I don't.

Speaker 7 (31:46):
I don't know.

Speaker 8 (31:47):
It's always always learning.

Speaker 6 (31:48):
I've never met anybody who's just satisfied I'm done, right, Yeah.

Speaker 8 (31:51):
Absolutely, And actually you know, so, I'm actually here in St. A,
California right now, Dan Lawrence County, and we just one
of my one of the you know, in my mind,
one of the great piece of makers of our time
right now is Chris Dea.

Speaker 6 (32:06):
We were there about pizza'sle. I know, we were there
about four or five weeks.

Speaker 8 (32:10):
I went there today this afternoon.

Speaker 7 (32:12):
Beautiful, isn't it absolutely phenomenal?

Speaker 8 (32:15):
Beautiful place, beautiful pizza. I mean, they are just killing
it down there. But he's always been someone I looked
up to in the pizza industry. You know Tim Silva,
you know very well. Yeah, he keeps a low profile,
but he's you know, Lar Smith, you know. And then
out Nicole Bean. I love watching everything Nicole Bean does

(32:37):
out in Texas. Uh obviously Laura Audrey up in uh Boulder, Colorado.
Audrey gains pizza garage, like you know, there's we we
inspire each other and helped, Like you know, watching each
other helps help us say, oh I got to get better.

(32:59):
I gotta do this, Hey, how'd you make how'd you
end up with this result? I'm going to try that out?

Speaker 6 (33:04):
Is he we we got a gasney and is he
insisted instead of buying pizza dough, she wants to make it.
Especially we went to visit Derek, and Derek's been helping us.
Poor guy, he probably won't talk to me anymore. But
we had so many questions because of course everything you
told us didn't turn out because we had to do
the our way.

Speaker 7 (33:22):
You know what.

Speaker 6 (33:23):
But there's so much involved in making a good dough.
But is he who hopefully you'll meet next week, she's
really into that, wants to make it?

Speaker 7 (33:30):
You know?

Speaker 6 (33:30):
What are some of the things if people want to
make dough? What are some of the at home? What
are some of the important things that you know keep
in mind? Starting with, you.

Speaker 8 (33:40):
Know, trying to plan ahead. That's the biggest mistake I
see people do at home and they don't. They don't
plan ahead. They want to make pizza the same day.
And yes you can do that, and yes you can
make a really good pizza dough the same day. But
a lot of flavor comes from fermenting and masceration of

(34:01):
the dough. And so if you can plan ahead, your
pizza do is gonna taste that much better, even even
if it's one day, but two days, and if you
only have one day, think about using a pre ferment,
you know, making yourself or a starter to kick out
to kick that flavor and that fermentation up. Yeah, I

(34:21):
think that's my that's it's the time. Time is the
biggest element.

Speaker 4 (34:24):
I think I think that's a big lesson I learned too. Really,
Like at first I was like, oh, I can make
it now, and I'm like, oh, that doesn't taste the same,
you know. So I think the last time I actually
fermented for three days and actually turned out so much
better and the flavor and the dough is so much better.
But still I'm still tweaking, still learning now.

Speaker 6 (34:44):
Since women all kind of stick together, how how can
you see if is he worked for you, how many
pieces would you want her to work to make it
one in one shift at your restaurant?

Speaker 12 (34:57):
Well?

Speaker 8 (34:59):
No, I if she was new, would be you know,
expectations would be a little lower.

Speaker 7 (35:03):
But what's lower?

Speaker 8 (35:05):
And a Friday night, we're making three hundred pieces? Okay
I think we did. Yeah, we do it anywhere from
two d and eighty to three hundred pieces.

Speaker 6 (35:12):
Okay, what's lower? I want to know what your expectations?

Speaker 7 (35:15):
Lower?

Speaker 6 (35:15):
Is lower?

Speaker 8 (35:16):
Are you know? So if you say, on a Tuesday
and she did half of.

Speaker 7 (35:20):
What we made, because I usually have, can you go
lower than that?

Speaker 3 (35:24):
Okay?

Speaker 8 (35:25):
I'd need her to make about sixty or seventy pieces.

Speaker 6 (35:28):
Oh geez, okay, you'll meet her. She's an incredible person.
But everything has to be perfect. It has to be
perfectly round. It can't be off. I mean it has
to all look alike perfect.

Speaker 8 (35:42):
Well, here's the thing when you're hand making pizzas, is
that the perfect pieces and the perfectly round pieces, a
lot of those are being machine made, or they're using
a rounder or or a dough press or a sheeter.
You know the pieces are not one hundred percent perfectly round,

(36:02):
or you know they have some flaws. That's when you
can tell that it was actually.

Speaker 7 (36:07):
The handmade pizza and you like those, right? Is that
the way you prefer it?

Speaker 8 (36:10):
I mean I prefer it? Yeah? Cool, I'm on everything
made by hand.

Speaker 7 (36:14):
Okay, well, is he going to come and make you
a pizza?

Speaker 8 (36:18):
I'm putting you in the kitchen.

Speaker 4 (36:21):
Alan was like, you have to shut down two pizzas
a day, and that's it.

Speaker 8 (36:26):
Listen, you can at least make your own pizza. Come
on in, I'll make you one. You make one for yourself.
We'll have fun.

Speaker 7 (36:34):
You'll listen to you.

Speaker 6 (36:34):
Let's sign altail right here on k C A M
ten fifty and one six point five FM. The stations
that leave no listener behind and with us is my
great honor. I love this lady. It's Leah Skirtle. She's Pizzola,
of which restaurant was again, how hard in Windsor. I'm

(36:56):
thinking pizza Izzy, Sorry, pizza just kidding, but uh no,
just a remarkable woman. Then, in terms of your favorite pizza,
do you have one?

Speaker 11 (37:06):
Yeah?

Speaker 8 (37:07):
So my go to is, and this has been since
I was a kid. I want a plain cheese pizza
with some fresh garlic and a little bit of peccorino
romano on top of it.

Speaker 7 (37:18):
Okay, that's it. So it doesn't have any real fancy.

Speaker 3 (37:21):
It's just that.

Speaker 8 (37:22):
No, I want it, I want it clean, I want it.
I love it, love love, love of cheese pizza. They're
a little garlic and maybe maybe some babel. That's my
comfort pizza.

Speaker 4 (37:33):
That sounds good.

Speaker 6 (37:35):
You're non comforting pizzas that you win with? What is
your What is your favorite or your most unique pizza
if you can think about it. I'm putting you on
the spot some of the most unique pizzas you've ever done,
because you've done so many, say unique.

Speaker 8 (37:51):
But I've used a lot of different ingredients.

Speaker 3 (37:54):
You know.

Speaker 8 (37:55):
A couple of years ago, I was had some you know,
I've done kim chee pizzas and seaweed I do, I
do free. I love making fruit pizzas, peachas, big per simmon.
I love using a Grandma latta, you know, as a
as a finish when the pizza comes out. So you know,

(38:18):
it's it's more about a specific ingredient that I love
to use. Is okay, find me something fresh and I'll
put it together. You know, sun chokes pizzas.

Speaker 4 (38:26):
That sounds good. Everything, you know, everything sounds good. I'm
just picturing in my mind and I'm looking at your
website Pizza La dot com yep, y yep, and you know,
has pictures of you making the pizza and then also
the pizzas that you actually have, you know, the final product,

(38:47):
and it all looks, yes, absolutely beautiful, and.

Speaker 8 (38:52):
More of that's on my Instagram there Pizza seven.

Speaker 4 (38:56):
Seven, okay, Pizza Alia seven O seven. So I start
following Pizza Leah and just follow her, you know, new
creations and exciting competitions and different places she's been.

Speaker 6 (39:09):
So yeah, No, it's you're You're truly an artist, and
I just I love the whole profession. I being on
the outsider of just being an eater and judging.

Speaker 7 (39:19):
It's like family.

Speaker 6 (39:20):
I mean, I look forward to to the competitions in
Vegas so much.

Speaker 7 (39:24):
I mean it's like one big family. And one year
I had a little bit of a health problem. I
couldn't make it, and I came back the next year
and everyone approached me.

Speaker 6 (39:33):
I mean, it was just so nice. And you know
a lot of people remember that one year they didn't
have it. And then when he come back to second year,
excuse me, after that, everyone was just so happy and
it was like tears flowing on everybody's eyes. Are so
happy to see each other. And it's people like you
that make the industry so special. And uh so, I
personally wanted to thank you for it. And is he
had something you've said?

Speaker 4 (39:54):
Oh no, no, just just try to log in to
see you giving You're giving me the finger.

Speaker 7 (39:58):
I wasn't sure what it was about.

Speaker 6 (39:59):
So in terms of future plans, are there any future
plans you can talk about? Maybe, uh pizza school or
anything or what anything special?

Speaker 8 (40:08):
Yeah, I tease some pizza classes up in uh up
Innoma County where I live. I just Laura and I
recently taught a class in Maryland at mar Forny. We're
hoping to be able to go back and do that
at some point, but you know, right now, I just
kind of focus on what's ahead, you know, keep making
sure that my restaurant is running tip top and that

(40:31):
the pieces coming out are are are as good as
they are every day, focusing on quality and seeing what
I can do so.

Speaker 7 (40:41):
Being very very modest.

Speaker 6 (40:43):
But uh, it takes a lot of work, and it's
a lot of passion, and passion is about drives people
people who are successful in this, in any kind of business,
especially in the creative end of like hospitality, it's all
about passion. If you don't have passion, you can't work.
It's just won't you know, won't happen. So any last
minute things you want to tell us about that I
haven't covered, No, I think we covered a thing.

Speaker 8 (41:07):
We'll cover you know. If you're up whatever, up in
the Wine Country County, come and find me with you.

Speaker 6 (41:13):
I won't be this time, however, is you will and
I'm sure she'll be going so uh shell contact here.

Speaker 7 (41:20):
She can't wait to teach your pizzas.

Speaker 6 (41:22):
But honestly, it's been such a joy knowing you, and
it's been a learning experience.

Speaker 7 (41:27):
For me, you're the one that got me going. Just
tasting your pizzas.

Speaker 6 (41:29):
What opened my eyes up is like, oh my goodness,
this is what pizza should be like. And again it's
pizza p I z z A Leah l e A.

Speaker 7 (41:38):
H seven O seven is on Instagram.

Speaker 6 (41:41):
I'm definitely gonna go on it and uh steal some
resp I mean follow some respes. But uh, now, I
really appreciate your time. And you know, you hear a
good spot here in southern California, very very nice, and
enjoy yourself, have a good trip, and uh, we really
appreciate all. I appreciate your friendship, and I just appreciate
everything you've done for people and for the profession.

Speaker 7 (42:03):
And I'm really proud of and I'm really proud of you. Yeah,
I'm very proud of you.

Speaker 8 (42:06):
I mean, thank you so much. Do I really appreciate it.
I've known you for years and I really appreciate everything
you've done. Also because without without people like you come
into these competitions and dedicating their time to judging, you know,
we wouldn't have competition. Well it's I know, you know,
it's a lot, it's a lot of work.

Speaker 7 (42:23):
Oh it is last year I judge.

Speaker 6 (42:26):
I judge ninety four pizzas in two days, and then
the third day I was on my tenth or twelfth
Italian sandwich. When I had a bow out, I was like, okay,
I've had enough.

Speaker 4 (42:38):
Plus he didn't see anybody. I don't think he saw anybody.
He sat behind the screen from six thirty years.

Speaker 6 (42:45):
That was great, I mean, but just being there is
just such a thrill when I look forward to it.
So Leah, thank you so much. And what's the best
way if someone wanted to get ahold of you or
want to get any advice on opening up rusts or anything,
what's the good way to get a hold of you?

Speaker 8 (43:00):
You can email me Pizzaalia seven oh seven at gmail.
You can message me on Instagram or Facebook same same,
Pizza Lia seven oh seven.

Speaker 6 (43:09):
Okay, cool, You're invited to the show anytime. Anytime you
have something new coming up, please give me a call
and we'll have you on and for sure hopefully we'll
see you at the pizzex ol too.

Speaker 8 (43:20):
All right, great, thanks so much, have.

Speaker 7 (43:22):
A good one, Thank you so much.

Speaker 4 (43:23):
Bye, see yayye by bye.

Speaker 7 (43:26):
What a neat lady.

Speaker 6 (43:27):
I just it's funny I haven't met too many people
in life that I look up to.

Speaker 4 (43:32):
Is like, wow, well it's inspirational. I mean it's something
that you know, not be you know, not having a
lot of women in the field didn't stop her, right,
I mean she joined with you know, all the excitement,
enthusiasm gained to the you know, this profession basically, and

(43:52):
I mean I'm looking at her posts and it's just amazing.
I mean, beautiful pizzas, you know, the one with the
fake she just mentioned it. It looks scrumptious. I could,
like if I can almost smell and taste it. Yeah,
and I love figs. I mean, this is like just
a time of year for them. So I'm you know,
it's just to me as a woman, it's just nice

(44:13):
to see other women just bringing up other you know,
women and colleagues and you know, and be exciting, excited
with what they're doing, you know, with their enthusiasm.

Speaker 7 (44:23):
You know.

Speaker 6 (44:23):
So well, hopefully you're not gonna be too far away,
but you know, let me know and we'll get a
hold of her and make sure she's there. Okay, But
I think you'd really, really, she'd loved to see you.
And I know I gave her taste, you tasted her
pizzas in the past, and we probably don't remember him.

Speaker 7 (44:37):
It's so many I have, I.

Speaker 4 (44:39):
Mean, but you gave me a lot of pizzas, so
it's kind of hard. It's not like you said, oh,
this is from Leah.

Speaker 6 (44:45):
I being a giver. I'm in the background when they're
giving the pizzas, so I don't see what's going on.

Speaker 4 (44:51):
And I don't see Alan either, by the way, No, and.

Speaker 6 (44:53):
I don't know who's pizza I'm judging or anything. But
you know, there's pan pizza, traditional pizza, there's non traditional pizza,
which is my favorite because anything goes. And then they
used to have gluten free and now the gluten free ones.
At first they're horrible. Now they're fantastic. You can't do yeah.
And then the California Milk Advisory Board they came on board.

(45:15):
Now they have amateurs, doing have students, so they're a
big player now and.

Speaker 4 (45:21):
I really like that because they really promoting the artisan
and the you know, really the techniques, right, not only
the good ingredients is important making a good pizza. It's
not just about you know, just making the dough. I mean,
it's all about the ingredients, the freshness and the ingredients,
the appropriate ingredients, the way the properly making it.

Speaker 6 (45:44):
You know. So I'm gonna see, I just had an
idea in my head. I'm gonna see if I can
get some free passes and maybe we can have a contest.

Speaker 4 (45:50):
Would very fun contest for what to go to the
pizzas in Las Vegas. Oh, that'll be kind of exciting.

Speaker 7 (45:56):
Yeah, we can all eat together afterwards or something.

Speaker 4 (45:58):
Yeah, yeah, that'd be awesome about this.

Speaker 6 (46:00):
I just came to my head as usual, So break.

Speaker 7 (46:05):
Sure, let's do a break right back, folks.

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Happy eating, you won't be disappointed.

Speaker 11 (48:27):
Redlands Ranch Market is a unique, full surface international grocery
store that specializes in authentic food items from Mexico, India,
and from many Mediterranean and Asian countries, including popular items
from the US. They offer fresh baked items from their
in house bakery, housemade tortillas from their tortillirea, a delicious
array of prepared Mexican foods, a terrific fresh food and

(48:49):
juice bar, and a large selection of meats, seafoods and
deli sandwiches, salads, and hellal meats. Their produce department is
stocked full with fresh, local and hard to fined international
fruits and vegeta that you cannot find anywhere else. Don't
forget to step into the massive beer cave and experience
the largest selection of domestic, artisan and imported beers in

(49:10):
the IE. They can also cater your next event with
one of the delicious takeout catering trays of food. Visit
them at Redlands ranch Market dot com. That's Redlands ranch
Market dot com. Redlands Ranch Market a unique and fun
shopping destination.

Speaker 6 (49:25):
Welcome back to Let's Say Out show right here on
AM ten fifty am and one of six point five
FM the stations I'll even know thisser behind.

Speaker 7 (49:33):
You're listening to a Let's sciential.

Speaker 4 (49:34):
And thanks to our sponsor. That's what this show is
made possible by them.

Speaker 7 (49:39):
It's not just thanking them, but we really believe in them.
I mean, yeah, we don't just if you.

Speaker 4 (49:44):
Just get the sponsors for it.

Speaker 6 (49:45):
If I don't like them, I will not have them
on my show, even though it's money for my pocket
and the radio station's pocket, but I will not do it.

Speaker 7 (49:53):
I want to get restaurants.

Speaker 6 (49:53):
I like businesses and raise shang Visro. I want to
let you know they did move for some reason. I
have the new commercial that will make sure we'll be
on next week. But they're located now. A beautiful new restaurant.
It's gigantic. They have three or four banquet rooms.

Speaker 4 (50:10):
In there, in a bar in the middle, the specialty drinks.
They're looking at four zero five West Stuart Avenue in Redlands.
Once again, it's four zero five West Stuart Avenue in Redlands.
Their phone number is nine zero nine three three five
six seven seven zero nine to nine three three five

(50:30):
six seven seven zero.

Speaker 7 (50:32):
Now they also open up another restaurant.

Speaker 6 (50:34):
It's kind of like one of those Cajun creole where
they put the seafood.

Speaker 7 (50:37):
On the table and a bucket and stuff. I like those,
so I we'll be going there pretty soon and talking
about that one.

Speaker 6 (50:42):
Also a ranch market. They're another one that just started
with us. I'm so proud of them. This is a market.
This is my go to market. They have pretty much
anything you want, especially if you like cooking, and especially
if you like ethnic foods.

Speaker 7 (50:55):
Anything you want.

Speaker 4 (50:56):
Trying something new, trying something that has stuff that you
know other like you know, regular.

Speaker 6 (51:01):
Like feta cheese. Most faces have one or two different types.
They have like nine or ten Bulgarian and I mean
just all kinds of even.

Speaker 4 (51:10):
The freezer items that they have. It's totally different than
what a regular supermarket carries, you know, so.

Speaker 6 (51:16):
That they have a lot of the favorites too there, yes, correct.
And then they have a great deli department, brand new deli.

Speaker 4 (51:22):
Department, meat departments, the meat.

Speaker 7 (51:23):
Departments from Yeah, it's really fun.

Speaker 4 (51:25):
Can pretty much have any kind of meat cut up
the way you want it and prepared it. You can
buy the whole slabby if you want, and then choose
how to package it.

Speaker 6 (51:33):
Yeah, very competitive. Price is really good. The deli department.
They have a new chef there who's fantastic.

Speaker 7 (51:37):
I really like him.

Speaker 6 (51:39):
And then they have they also have a fresh fruit
and juice bar, you know, Mexican fruit bar, really really
good stuff. Yeah, they have a great produce part. I
love the produce apartment. They have things that you never
see in other places, like grape leaves, yeah, and fresh
grape leaves.

Speaker 7 (51:55):
You never see that, I know.

Speaker 4 (51:56):
And also they do have a excellent takeout that has
really amazing food and specials every day.

Speaker 6 (52:04):
Tortas and tuckles andduced to everything. But and coming up
soon they're gonna be having homemade pizzas, international pizzas, not
just any pizza, international pizzas and the barbecue. They have
a big barbecue. They're gonna have you have it now,
so they're really into that. So there's a lot of
exciting things. We're gonna have David the Owner on pretty soon.
But uh, anyway, again, this show is all about turning

(52:27):
people on the food and culture and have an open mind.
That's all I say to people.

Speaker 7 (52:31):
Try it.

Speaker 6 (52:31):
If you don't like it, fine, but got to be
able to try it because food is more than just
I mean, when you're happy, what do you do eat?

Speaker 7 (52:38):
When you're sad? What do you do you eat? At
least I do? I think most people do.

Speaker 6 (52:43):
So I think you should think about food differently than
most people do instead of just cramming in your face
and eating garbage.

Speaker 7 (52:49):
And there's a lot of garbage out there. So okay,
enough fun.

Speaker 4 (52:52):
Are you done with your soapbox?

Speaker 7 (52:54):
I'm done?

Speaker 4 (52:54):
Okay, you stepped.

Speaker 7 (52:55):
Off until next week. Food critic Allenborgan here and is
he Bussy?

Speaker 6 (52:59):
We're on every Saturday from four to five right here
on AM ten fifty and one six point five FM.
Take care, everybody happy eating heppy eating.

Speaker 3 (53:10):
You will get NOTUSRT.

Speaker 6 (53:11):
Till you clean your white so eat it.

Speaker 11 (53:16):
It, don't listen admitted of the action.

Speaker 2 (53:22):
Check out the podcasts at www.

Speaker 12 (53:25):
KCAA radio dot com, the station that leaves no listener
behind KCAA.

Speaker 13 (53:33):
This segment sponsored by our radio listening post in Ukaipa
Ukaipa Farm Fresh Produce where you can get healthy in
the heart of u Kaipa. You'll find locally sourced fresh fruit, vegetables,
farm eggs, honey, fresh bread, nuts, and for your sweet tooth,
delicious ice cream and locally produced candy from liquorice to chocolates,
all to your heart's content. It's Ukaipa Farm Fresh Produce,

(53:55):
just down the street from Toscano's Pizza between thirteenth and
fourteenth on Yukai Boulevard. Open every day weekdays from eight
am to six pm and on weekends to five pm.
For more info, you can call nine O nine seven
nine zero sixty one oh six. That's nine O nine
seven nine zero six one zero six. Shop local with
u Kaipa Farm Fresh Produce. Tell them you heard it

(54:17):
on this radio station and saw it on the DNA
advertising screen inside the store. It's Ukaipa Farm Fresh Produce.

Speaker 12 (54:27):
Hi.

Speaker 2 (54:27):
I'm Alan Bartleman.

Speaker 12 (54:29):
Join me on KCAA Radio ten fifty AM and one
oh SIXFM for my brand new radio show, The Reformer,
a show about America. I have a mule on my
left shoulder and an elephant on my right, and I'm
in the middle. I'll get down to the provocative issues.
I'll open the phone lines, listen in or call in.
That's every Thursday at seven pm here on NBC KCAA

(54:52):
Radio ten fifty am and one oh six FM on
the or streaming broadcasts everywhere.

Speaker 9 (54:59):
This program sponsored in part by Absolute Custom Painting. Custom
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Speaker 4 (55:56):
If you haven't been listening to TV Confidential, this is
who you're missing.

Speaker 11 (56:00):
Kerry Braden, Samson Williams.

Speaker 14 (56:03):
I read a switch, Sureley Jones, a lovely and chatting interview.

Speaker 7 (56:12):
An interview, Well, thank you. That's what I try to do.
I try to make this a conversation.

Speaker 4 (56:18):
That's TV Confidential.

Speaker 2 (56:19):
Monday's two pm right here on case AA, the station
that leaves no listener behind.

Speaker 1 (56:26):
Rescue Residence reminds area employers that too often our veterans
and their spouses have trouble finding jobs. If you're an employer,
join in on supporting our transitioning military servicemen and women.
Bring elite skills, agility admission, dedication to your organization, hire
smart and higher vets. That's from Rescue Residents in twenty
nine Palms, where they are on the air supporting our veterans,

(56:49):
those currently serving, and all military families. For more information,
visit Rescue Residence dot org.

Speaker 2 (56:57):
One of the best ways to build a healthier life
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,

(57:21):
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

(57:42):
eight three seven seven Extension two twenty four.

Speaker 10 (57:49):
NBC News Radio. I'm Lisa Carton. Several V two stealth
bombers are on their way to Guam as President Trump
ways US military options in the Middle East. Meanwhile, the
Israeli military said its finer jets struck dozens of targets
in southwest Iran today, including missile and radar sites. The
latest attack follows a five point two magnitude earthquake in

(58:10):
central Iran yesterday. The quake was felt in Tehran, but
Iranian medias said no casualties were reported. A Columbia University
graduate student and pro Palestinian activist has been released from
ICE attention and says he will not be silenced the.

Speaker 7 (58:26):
Fact that all these at them to suppress pro kandestein failed.

Speaker 10 (58:31):
Mahmoud Khalil arrived at Newark International today, one day after
he was released from a detention center in Louisiana following
a federal judge's order. Khalil spoke to reporters and was
joined by his wife and by New York Representative Alexandria
Ocasio Cortes. Khalil, who helped organize pro Palestinian protests on
the Columbia University campus, was arrested by ICE agents in

(58:55):
March in New York City. A Trump administration has filed
a notice of appeal against the are Just ruling that
release Khalil. More than one hundred and forty million Americans
are bracing for a record heat wave. It's expected to
send temperatures soaring into the triple digits in some regions.
More from Jim Forbes.

Speaker 14 (59:12):
An extreme heat dome will be pushing up temperatures from
Michigan to New Mexico today and tomorrow, with temperatures close
to one hundred degrees possible from Green Bay to Amarillo.
Forecasters warn the heat could be sweltering overnight as well,
raising the risk of heat exhaustion.

Speaker 10 (59:35):
Luke Christie, who had a number one hit in nineteen
sixty six with lightning strikes, has died at eighty two.
You're listening to the latest on on NBC News Radio.

Speaker 11 (59:48):
NBC News on KCAA Lomelanda sponsored by Teamsters Local nineteen
thirty two, Protecting the Future of Working Families Teamsters nineteen
thirty two, dot org

Speaker 8 (01:00:03):
Hi