KCAA: Let's Dine Out with Allan Borgen (Sat, 5 Jul, 2025)

KCAA: Let's Dine Out with Allan Borgen on Sat, 5 Jul, 2025

Episode Transcript

Speaker 1 (00:00):
Some friendly competition. The cost is ten dollars.

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Located at one O nine East State Street in Redlands.

Speaker 1 (00:07):
And that's the latest from the KCAA Community Calendar.

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I'm Lily Invoscus.

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I'm KCAA ten fifty AM and one of six point.

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NBC News on KCAA Lomlad sponsored by Teamsters Local nineteen
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You're listening to an encore presentation of this program KCAA,
The Inland Talk, Express Food, Glorious Food, Weird, Anxious to try.

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Frank Wit Saday our favorite diet.

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Just take your own men, Escape, I'm Outstay.

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Wonderful posts Flamby.

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Made from.

Speaker 9 (01:22):
Why Welcome to another delicious edition of the Let's Din
Out Show. Food critic Allenborgan here and is he busy?
And we are talking food today and travel. We have

(01:43):
a special person here with us who was here last week.
Betsy Weber, who uh, I think I forgot how many cruises?
She said ten thousands literally clothes, but probably in the
thirty range, okay, And she works with the Connect New
Cruise and he was basically an expert on cruising, so

(02:04):
we'll talk to her a little bit about Big Jihnt
cruise that she went on, and you know, another one
that she's going on, which is sounds wonderful actually, so
but anyway, Christmas is here.

Speaker 3 (02:14):
I couldn't believe. Yesterday we went to Costco. It was empty.

Speaker 9 (02:17):
I could not believe it, whereas TJ max is like
crowded as can be, but Costco was completely empty.

Speaker 3 (02:23):
So this is a good time to buy stuff, I guess.
I don't know.

Speaker 9 (02:26):
Friday night on a Christmas almost Christmas time, I wasn't
expecting that, were you No, But.

Speaker 1 (02:32):
I don't usually go to Costco on the weekend, you know,
like everybody and you know, but they were children and
their family members, but they weren't here at this time.

Speaker 10 (02:43):
I know.

Speaker 1 (02:44):
That was kind of nice. Actually, I was expecting the
whole stampede situation.

Speaker 9 (02:49):
We also had a great dinner last night with some
friends at Milk Creek Cattle Company in Mentone, and I
unbelieve if you've never been there, really really consistent food,
very very nice. Sometimes the service can be a little off,
but it wasn't. They have new staff there, they're really
on top of it. And we had some great We
had a big five combination was it five combination? Barbecue,

(03:12):
bee frids, pork ribs, They have everything.

Speaker 3 (03:13):
Wow for four people.

Speaker 1 (03:16):
Easy biscuit, you can have, chicken, got double ribs, we
got double beer, chicken.

Speaker 9 (03:21):
You can have, but sausage with it. I mean it's
all kind of links and everything. And they get sides
with it, and incredible two salads for like fifty bucks.

Speaker 3 (03:30):
I mean, you can't beat it. Really get so much food.

Speaker 9 (03:33):
And I had my old favorite liver and onions, which
a lot of people go, oh, but this is like
the best liver. It's moist inside, it can't be overcooked.
But they never overcook it. So and then we went
to another restaurant which we really liked, and I can't
remember the name of it. Where the restaurant would go
to We like, Oh, it was near in Redlands on

(03:53):
the mall. It was a Cajun What was it called
that Cajun restaurant the seafood it was. Was it called
cajunatu fe.

Speaker 1 (04:01):
Think it's called something at tu Fey.

Speaker 9 (04:04):
Well, I'm butchering this, but we're gonna come back. Yeah,
well we'll definitely come back. Great great food, great service,
clean restaurant. I just can't remember the name so as
he's looking it up real quick. But it was very good.
So also just recently, UH, for about twenty three days,
we were gone on a big giant cruise and also
UH a land vacation. We flew from here to San Francisco,

(04:27):
San Francisco to Hong Kong. We spent four days in
Hong Kong. Beautiful city, country, whatever you want. I always
get confused what it is. What is the city or country?

Speaker 1 (04:38):
It's a city, yeah, city.

Speaker 3 (04:42):
Okay, beautiful city, like a city state.

Speaker 1 (04:45):
Like ye Singapore, Well it was. It was a city
and country at one point, but then it was under
a British rule. But then since nineteen ninety seven, China
took over. But then they kind of keep their hands off.
They're quote unquote policy, so they they kind of stand alone.

(05:05):
They they're like a some sort like stand on. They
have a certain name to it, but it's like Saar
is their last like there's a cracronyms Saar. So they
actually do their own commerce. The people that live in
Hong Kong don't need to visa to travel all over,
so it's a little bit different.

Speaker 9 (05:22):
Beautiful beautiful country. It's like New York on steroids. I
mean it was gorgeous, lights, oh, just wonderful. And the
food there is amazing.

Speaker 3 (05:31):
Oh.

Speaker 9 (05:31):
Then we went to Macau, which is kind of an
older type of It's not as pretty, but it's a
nice area.

Speaker 3 (05:36):
I really like it.

Speaker 9 (05:37):
Nice people, very friendly. We had a fantastic guide. If
you everyone know about guides, let us know. We'll give
you some great guides out there that the local guides
and really really good there. We went to Hong Kong,
I mean to let's see Hong Kong, Macaw, then Thailand, Vietnam,
and then wound up in Singapore. We spent like four
days there and Singapore is magnificent, cleaner than clean. You

(05:58):
can eat in the bathrooms, you can clean on the floor.
We went to raffles at.

Speaker 3 (06:02):
The Long Barn.

Speaker 9 (06:03):
Oh yeah, I had the peanuts with a Singapore slang.
And beautiful country and I loved it there. Really every
ethnicity is that's what they really got along. I mean
you got a large Indian Muslim, you got Chinese, you
got a little bit of everything there, Buddhists everything, and.

Speaker 3 (06:19):
They all get along. Yep, really really nice. So but
what else oh, fay, that's the one.

Speaker 1 (06:24):
It's called Shaking Crab. I guess they're the same owner
of their own chiki and also the Ocean Folk, because
that's what shows on the menu. We're pleasantly surprised. Portion
was huge. We were gonna order one item.

Speaker 3 (06:40):
We're gonna order a bunch of things.

Speaker 9 (06:41):
And then we got her girlfriend said, oh, by the way,
we're not gonna go for lunch and go for dinner.
We'll be there in ten minutes or two hours. So
we had we had to share something, but we loved it.
We just had to fried fish. They had the beautiful
portions and really really good. So I can't wait to
go back.

Speaker 3 (06:57):
Is that good?

Speaker 1 (06:58):
Yeah? Well I don't try other things air fresh. The
service is amazing. One porch and we got one entree.
It was large enough for both of us and we
couldn't finish.

Speaker 11 (07:09):
I mean it was just huge.

Speaker 1 (07:10):
So I mean know, something's sad about that, you know, so,
and yeah, I definitely would go back, very very clean.

Speaker 3 (07:17):
To do you any think negative is a parking but
get there early, it's all.

Speaker 1 (07:21):
Yeah. I would go off times so I don't have
to fight with the parking. But the food's amazing.

Speaker 9 (07:26):
Okay, Betsy Weber, let's talk traveling now, let's talk Okay,
you're again background you you're an agent, you do travel
working with the Connection to Cruise. Yes, you specialize with Princess.
That's your that is my go to.

Speaker 12 (07:43):
Although Connection to Cruise handles all the types of travel,
all the different cruise lines, Princess has been my favorite
for the last so probably fifteen years that I've been
traveling with though.

Speaker 3 (07:56):
Okay, yeah, it makes you an expert.

Speaker 9 (07:59):
Yeah, we're talking about going to Alaska the next year
or so, and Princess goes there, so we definitely will
probably go.

Speaker 12 (08:06):
Yes, they travel currently out of San Francisco, Seattle, and Vancouver,
but in August of twenty twenty five, they have one
special cruise. It's a fourteen fourteen day cruise to Alaska
with five ports round trip from Los Angeles.

Speaker 2 (08:24):
So for those listeners that don't want to fly, that
is a really really nice cruise into it.

Speaker 3 (08:30):
Yeah.

Speaker 2 (08:31):
Yeah, definitely, we'll talk.

Speaker 3 (08:33):
Keep us on your mind, so definitely. Okay.

Speaker 9 (08:37):
In terms of a lot of people go we talked
about dosing don'ts, and one of the don'ts that you have,
which I agree with, is don't go on a three
day cruise. It's not enough time to experience anything. You're
constantly in and out and it's just not enough. You
suggested a five day, which I think is the best
way I do.

Speaker 12 (08:55):
A lot of times people think, Okay, this is my
very first cruise. I'm not sure gonna like it.

Speaker 2 (09:01):
I don't want to.

Speaker 12 (09:02):
Invest too much time or money, so I'll just do
the three day. Well, the three day, like you said,
you're you're just getting on board. You have one full
day and then you're packing to leave.

Speaker 2 (09:11):
What's with that?

Speaker 12 (09:13):
The four day isn't much different, and they're virtually the
same price. So for first time cruisers, yes, I recommend
the five day cruise. Princess has several that go in
October and November and February and March, which are absolutely
lovely times to go to Cabo San Lucas. And the
best part about it is that the ship anchors in

(09:37):
the harbor overnight, so you've got two days in Caves
and Lucas, so you can you could really see a
lot there and it's one of the places, one of
the few places where you can enjoy the amenities offered
with the excursions but it's a great place just to
go on your own. I love the the glass bottom boats.

(10:02):
Usually you can negotiate a tour around the harbor for
maybe ten dollars per person, and they'll drop you off
at a beach where you can snarkle and you can
tell them to come back at a certain time and
guess what they will show up because you don't pay
them until they pick you up. So anyway, that's a

(10:23):
really great destination.

Speaker 3 (10:24):
That's great.

Speaker 9 (10:25):
So now in terms of destinations we've been the longest
we've been on was a twelve day cruise we just
when we got back from We usually go on a
seven day or eight days the most, but you decided, nah,
you know, twelve days not enough.

Speaker 3 (10:39):
Now, think I do it.

Speaker 9 (10:40):
So let's talk about the one you went on, and
then we'll get them later on. We'll talk about the
one that you're going on and next next year, a
year after I guess.

Speaker 12 (10:48):
Yes, yes, Last January, I and about eighteen hundred other
passengers boarded the Island Princess in Los Angeles for a
one hundred and eleven day round the World cruise. Actually
there were already passengers on board. It actually goes from
Fort Lauderdale to Fort Lauderdale or La to La.

Speaker 2 (11:13):
Now that might seem intimidating even to seasoned travelers such
as yourself and Izzy, So you don't have to even
do the full hundred and eleven days.

Speaker 12 (11:22):
It's broken up into four segments. But it was a
chance of a lifetime to see places in the world
I'd only read about, and to be surprised by areas
of the world that I've never even heard of, but
was utterly delighted. Left from I left from Los Angeles.

(11:46):
The first stop is the Hawaiian Islands. It takes about
five days to get to Hawaii, and that's another thing
that I wanted to bring up. A lot of people say, oh,
my goodness, what do you do on all those sea days.

Speaker 3 (11:59):
On those ship My goodness.

Speaker 2 (12:02):
I mean, you know, there is there are so many activities.
I couldn't do everything I wanted to do in one day.

Speaker 13 (12:10):
You know.

Speaker 12 (12:11):
They have free craft classes, they have got a choir.
I like the trivia games. They have dance classes. You
could learn how to play bridge bingo Bingoh yeah, well
yes they had They do have that. And actually, because
it was such a long cruise, I did play bingo

(12:33):
a few times, and I actually won the big jackpot twice,
so that was kind of nice. There were a few
excursions that I, oh, gee, should I bite the bullet,
should I do this or not?

Speaker 2 (12:47):
And I went ahead.

Speaker 12 (12:48):
And for example, the one when we got to Akabad, Jordan,
I had to go see Petra. But it's a long
trip from the city to Petra, uh and a little
on the pricey side. But I just said, you know what,
I gotta do this. This is once in a lifetime.
And then I won the bingo, so it was like

(13:09):
you meant.

Speaker 3 (13:09):
To be Life is good, Okay, So you flew from here, no, no, no,
from He went.

Speaker 12 (13:14):
From Daway and then from Hawaii to the South Pacific, Tahiti, Maria,
Pago Pago which American Samoa, and then uh New Zealand.
New Zealand was an utter delight, absolutely gorgeous, the Bay

(13:35):
of Islands.

Speaker 2 (13:38):
I could live there. That was just amazing. Eight at
a restaurant.

Speaker 12 (13:43):
Well, we took the ferry over to Russell, which is
at the end of the peninsula and there's a very
very old hotel restaurant bar the Duke of Marlborough and
they touted the best Hamburger in all of New Zealand.

Speaker 2 (14:00):
How can I pass that up? And you know what
it probably was? It was absolutely incredible.

Speaker 12 (14:08):
Anyway, we had three ports in New Zealand, we were
going to see three more, but there was a huge
cyclone heading directly at the port we were going to
go to. We had the most wonderful captain. He was
able to divert us. We went directly south and headed

(14:28):
immediately to Australia. And even though it usually takes a
good year in advance to secure docking for a large
cruise ship, he was able to manage docking at Melbourne,
which was not originally on our itinerary.

Speaker 2 (14:46):
And what a delight that was.

Speaker 12 (14:48):
The city rolled out the red carpet forest. They provided
free transportation throughout the city and I had one of
the most memorable meals of the whole trip by the
waterfront there.

Speaker 5 (15:02):
What did you have?

Speaker 2 (15:03):
Oh my goodness. Well, they started with a it was a.

Speaker 12 (15:08):
Cream fish stock shooter, so you either drink it right
away or they had this nice crusty bread that you
can dip in it, and it was it was scrumptious.
And then a kobe beef carpaccio salad and oh it
was delightful. And then my very first ever toffee pudding,

(15:31):
stinky sticky toffee pudding and it had a little bits
of heath bar in it and and dates and vanilla.

Speaker 2 (15:39):
Ice cream izz.

Speaker 9 (15:40):
He's been to Australia and she loved it. And also
we also to want to go to Greenland, New Zealand too.

Speaker 2 (15:48):
Yes, but she loves that's how next up?

Speaker 1 (15:50):
Really, Yeah, I've been in Australia like four different cities
for twenty days, and I'm sure you flew there, Yes,
I did.

Speaker 12 (15:59):
Okay, Well, this month, on the twentieth, the Princess is
opening up a fifty four day round trip cruise from
Los Angeles to Hawaii, the South Pacific, New Zealand, Australia
and back to La No applying.

Speaker 9 (16:19):
So now you're a foody too, so that that's one
of the reasons we're having you one. I'm telling you
talk about food.

Speaker 3 (16:25):
You start crying. Oh yeah, okay, So you went to Australia.

Speaker 2 (16:32):
Yes, how long were you there Australia? We had Oh
that's another thing. Yes, we had.

Speaker 12 (16:38):
Oh let's see how many visits we I think we
had about five ports.

Speaker 5 (16:44):
Wow.

Speaker 12 (16:45):
But the last one, uh Darwin, we were not able
to go into Darwin. Unfortunately, another ship there was the
there was another ship that dared.

Speaker 2 (16:57):
They braved the storm.

Speaker 12 (16:59):
And actually when you're at when you're docked, it's actually
more treacherous because you're.

Speaker 2 (17:05):
Banging up against the dock.

Speaker 12 (17:07):
So, like I said, we had the best captain and
he managed to maneuver so that we were perfectly safe.

Speaker 9 (17:13):
Now, normally on all the cruis you've been on, if
you're had any really bad ones, because a lot of
people I still get freaked out when we get seasick
and everything. And those big ships nowadays they're really stable.
I mean you right, you shake, you roll more than anything.
It's just like an earthquake. I mean, it just expanded
a little bit, but it's really nothing.

Speaker 2 (17:31):
No, it's so mild.

Speaker 9 (17:32):
I mean.

Speaker 1 (17:34):
Yeah, I mean, but I think a lot of people
have I think there's different level of motion sickness. There's
some people just a little bit can really push them
off the edge. So I mean for those people, I
think knowing that that would be something to be ether
not to sign up for, because it'd just be misery
for a longer. Yeah, I mean, or you know, you

(17:57):
just have to count for that. You know, and get
medicated at the entire time.

Speaker 12 (18:00):
Well, that's why I recommend the five day because you
have two days where you're at on shore.

Speaker 2 (18:06):
But I've taken people on cruises with me.

Speaker 12 (18:10):
And you know, they've done the patch behind the ear,
and then they've done a second cruise and they go,
you know what, I don't even need that.

Speaker 2 (18:17):
The newer ships are so big. And now the ship
that I was on for the World Cruise, it is
a smaller ship.

Speaker 12 (18:23):
In fact, it was specifically measured and designed to pass
through the Panama Canal Wow.

Speaker 2 (18:30):
And so it is a smaller, older ship.

Speaker 12 (18:33):
And they did warn us that there were going to
be a couple of days that we would see some
stormy seas, but you know what, it was never an issue.
And normally, like driving in a car or a bus,
it does motion signs does normally affect me. So I
feel like I'm kind of the barometer for whether or
not it's going to be an easy trip or not,

(18:55):
and it's never been an issue for me. The other
thing is I would recommend if you're at all in out,
opt for a balcony so that way you've always got
that fresh air right in your face. Uh, you look
at the out at the horizon and it's just not
been an issue for me.

Speaker 3 (19:13):
I definitely agree.

Speaker 1 (19:14):
So, yeah, I've read that some people actually do the
lower bow because then the ship doesn't actually sway as much.
That's true versus the top part it's lower, it tends
not to sway as much as more stable. So I
mean that that's always an alternative. But yeah, I I've
never had quote unquote motion sickness or sea sickness, so
I can't say. But you know, I've seen people being miserable,

(19:36):
and I'm like, she's.

Speaker 3 (19:37):
Even sick of me.

Speaker 9 (19:42):
You're listening to Let's Sign Out Show right here on
AM ten fifty and what else six point five FM.
The stations I leave Nolisser behind and we listened to
the Let's Sign Out Show and with us is Betsy
John's Betsy Johnson.

Speaker 3 (19:54):
We were talking about Betty Johnson, Jewelry.

Speaker 2 (19:56):
Oh okay, oh yeah, everything.

Speaker 9 (19:59):
With that's wow, Betsy Weber, sorry about that. We're working
with Connection to Cruise. Their website is Connection to Cruise
dot com.

Speaker 3 (20:07):
I believe yah. They're in Riverside and Redlands.

Speaker 9 (20:10):
I'm sorry, And what's nice about them is not just cruises,
they do any kind of travel, and they're very good
and if they don't have the answer.

Speaker 3 (20:16):
They'll get it for you absolutely, And that's what's so nice.

Speaker 9 (20:18):
If you get the personal attention, you can go on
your own and like Priceline and all these other places,
I've been burnt by it, and I would never ever
do it my first. You may save a few dollars,
but it ain't worth it.

Speaker 1 (20:32):
It really is well plus, you know, I just find personally,
I guess I've always worked at a travel agent just
because there are things that in the know, they know
how to get in and out of a system to
get you certain things you need. Your requests for things
like I have an unreasonable request for me, I want
to be not next to the closet kind of thing.

Speaker 14 (20:53):
You know.

Speaker 1 (20:53):
But you know, those are things that you know, like
or if you need something special, you know your traveling
and can actually help you navigate through those.

Speaker 14 (21:02):
You know.

Speaker 12 (21:04):
A lot of people that have never used to travel.
I should don't realize that you don't pay extra. You
you pay the same price whether you book it yourself.
But yeah, there are a lot of advantages you had
mentioned having a state room midship top top to bottom
and also front to back. I'm very particular about location

(21:26):
for my cabin. When I see a sale going on,
I book it immediately because I want to be midship,
top to bottom, front to back, and I like to
be near the stairs and elevators.

Speaker 3 (21:38):
Need to last. One.

Speaker 1 (21:41):
I requested be closed right through the left.

Speaker 3 (21:44):
Two doors.

Speaker 1 (21:45):
Yeah, two doors. I like the two doors, not right
there for just two doors down. It's perfect.

Speaker 2 (21:50):
And people say, oh, it won't it be noisy? People, No,
you don't hear.

Speaker 3 (21:54):
Itquiet, not at all. Yeah, okay.

Speaker 12 (21:56):
So he went to Australia, then we're okay, and then
we went through Asia fee if I can remember all
the places. Malaysia absolutely amazing, Thailand, Sri Lanka.

Speaker 2 (22:15):
We ended up in Dubai for two days.

Speaker 12 (22:17):
Now, that was the end of the first leg, so
a lot of people. Some people got off in Dubai
and some people boarded in Dubai. So that's one leg
of the cruise and we were there for two days,
which was wonderful because you need a week to see
everything there is to see in Dubai. And the fact

(22:38):
that we traveled from January to May was wonderful because
the weather was so mild the whole time. Yeah, after
we left Dubai, we went to Oman. I think I
talked about that last week. That was a very pleasant surprise.
I enjoyed that visit Jordan with Petra. We went through

(23:00):
the Suez Canal. That was a real treat. Jerusalem. My
parents met and married in Israel. My two older brothers
were born in Israel.

Speaker 3 (23:14):
Oh wow.

Speaker 2 (23:14):
I had never been, so that was that was really
a big treat for me.

Speaker 12 (23:20):
We got to go through Old Jerusalem and the Whaling Wall,
and you know, as you can imagine, there's a lot
of security in Israel, and when we got off the ship,
we went through several stations of security checkpoints. When we
got back, there was nobody there. The entire country went

(23:43):
on strike that day.

Speaker 2 (23:45):
Oh dude, So it was kind of bizarre.

Speaker 12 (23:47):
We just sort of, hello, where's everybody. We just walked
back on the ship. So that was that was a
little strange.

Speaker 2 (23:55):
We went to Kusha Dashi, Kusa Dashi, Turkey.

Speaker 3 (24:00):
Wow.

Speaker 12 (24:01):
A lot of people took the side trip to Ephesus
and they said that was the highlight of the cruise. Again,
you're you're walking on cobblestones that people have walked for
you know, thousands, not just hundreds, but thousands of years.
And then Greece and of course Italy, which is probably

(24:22):
my favorite country.

Speaker 2 (24:23):
I'd been there before and we enjoyed it. Yeah, and
that was that was another stop off point.

Speaker 3 (24:30):
How was the food traveling all those.

Speaker 12 (24:32):
Oh my goodness, well we you know, it was amazing
that there were language was not a barrier.

Speaker 2 (24:39):
I thought, oh, how am I going to order a meal?

Speaker 12 (24:41):
But there were a lot of English speaking people and
a lot of menus with pictures, and I just looked
at something I said, Okay, that sounds really good. When
we were in Turkey, it was during Ramadan, so the
restaurants were virtually empty except for the tourists, so that
was kind of an advantage. But we tried all different

(25:02):
kinds of meat platters, I mean, just every kind of meat.

Speaker 9 (25:08):
Oh you have to that's one of the well, I know,
people went to China. To China, they spent two weeks
there and ate nothing but McDonald's.

Speaker 2 (25:15):
That's it.

Speaker 4 (25:16):
I know.

Speaker 2 (25:16):
People.

Speaker 3 (25:18):
Don't you agree that people should at least try the
different food?

Speaker 2 (25:21):
Absolutely?

Speaker 12 (25:21):
Yeah, I I I tend to be even though I
like food, I am picky about certain things.

Speaker 2 (25:27):
But it's fine, but what I'm on vacation.

Speaker 12 (25:29):
Oh yeah, especially like on the cruise ship when they
serve you your meals, they're already paid for. So why
not try everything? Try the s cargo, try the patae.

Speaker 9 (25:40):
I mean, and if you don't like it, I don't
like it, I want this instead, I want I want
two plates of this.

Speaker 3 (25:46):
We've done that. Yeah, yeah, absolutely, they look at you
a little weird, like, oh my god.

Speaker 9 (25:49):
Yeah.

Speaker 12 (25:50):
And you know, when you go to a foreign country
and you try, you ask the waiter if you're bringing
your relatives here, what would you serve them? And when
you order it and you enjoy it.

Speaker 2 (26:02):
They are they love it so delighted. Yeah, you've made
their day.

Speaker 4 (26:07):
I know.

Speaker 9 (26:07):
It is very aus venturous too. And she'll try most anything.
I mean, there's nothing she won't try. But you know,
I agree with you may not like it, but at
least try it. Why travel if you're not going to
I mean, traveling is eating, it's shopping, it's exploration exactly,
and why you know, to experience it. You wouldn't be
going on a cruise if you didn't want to experience it.
So to me, I really think you should try it.

(26:29):
You may not like it, but try it. And if
you don't like it, oh well, now you can say it.
But see if you get like a commendation player. Maybe
sometimes restaurants will give you a little bit of you know,
a small portion try appetizers.

Speaker 2 (26:40):
Oh yeah.

Speaker 12 (26:41):
When we were in Barcelona, we all I wanted was
tapus and Sangria sitting on an outdoor cafe. And by golly,
I found three other women that were traveling by themselves
and we went together.

Speaker 2 (26:57):
And we had no idea, just just keep bringing it out.

Speaker 12 (27:02):
And you know what, the plans were empty by the
time we were done, and so was the picture mark Ofsgria.

Speaker 3 (27:08):
That's funny. So okay, So we went to Turkey, went
to it Omen, he went all over the place there.

Speaker 2 (27:12):
Yeah, Italy. Italy was a real adventure. The Amalfi Coasts
a lot of walking.

Speaker 12 (27:19):
Yeah, but you know what, a lot of the cities
offer hop on, hop off buses, which I highly recommend
at least to get an overview. Then you can always
get off and go back and and spend more time
in that one area. But that was also uh, the
second leg of the tour, we were overnight in Ravenna Italy,

(27:43):
which allowed people to depart and other people to get on.

Speaker 2 (27:49):
Because it was two days, I was able to take the.

Speaker 12 (27:51):
Bus to Venice, one of my favorite places, and uh
spent a night in a hotel there and and toured
the city and then came back.

Speaker 3 (28:01):
Are you to.

Speaker 2 (28:03):
Uh No, Well, other people did go to Pompeii. Uh.
We drove through the city when we when we were
on our way. Was it was it Sicily or was it?

Speaker 6 (28:16):
No?

Speaker 12 (28:16):
I think it was the Malfis. And I got a
great photograph of Pompeii. Oh yeah, with the clouds, the
cloud ring around it. It's hard to see a lot
of the times because of the clouds in the mist,
but yeah, I happen to get a really good picture

(28:38):
of that. And then after we left Italy we went
to Montenegro. We talked about that last week, that little
cuckoo clock village. Absolutely loved that Malta with all of
the beautiful the port there. You don't have to stray

(28:59):
very far from the port because it's just a site
to behold all by itself. Let's see uh nice and Marseille.

Speaker 2 (29:10):
Again. A lot of walking, but well worth it.

Speaker 12 (29:13):
You You really can immerse yourself in the city if
you elect to walk and you.

Speaker 2 (29:21):
Stop and take a break.

Speaker 9 (29:22):
But if you're like me and you can't, you know,
the little problems walking. Guess what do you hire a
private tour, a tour person. They're all licensed tours by locals.

Speaker 3 (29:32):
I think it's called right.

Speaker 1 (29:33):
Yeah, he used tours by local.

Speaker 3 (29:35):
Unbelievable.

Speaker 1 (29:35):
Yeah, it did really good job. I specifically make sure.
I asked for people that has capability to have a
either you know, provide a wheelchair or be able to
have a van, private van that can hold the electric scooter,
which they were able to accommodate.

Speaker 3 (29:54):
So I know, take you anywhere. I mean, they may
have a formal thing to take you to.

Speaker 9 (29:58):
But if you say I don't want to see fifteen
more churches, I don't want to see fifteen more waterfalls.
We want this, we want that, they'll take you there absolutely,
and that's what's so nice. And the one we got
like a macal he went out of his way and
we went to a private dinner just for private club,
private officers and stuff. And his cousin or niece works

(30:19):
with the government, so she got his he went, but
he went out of his way.

Speaker 3 (30:23):
He didn't have to do that things like that, it's like,
oh my god, thank you. They treat you like family
and they admire it. They love it. They love talking
about their country.

Speaker 9 (30:33):
That's one thing I really got out of Oh the
pride is amazing, whether it's the orient whatever.

Speaker 2 (30:40):
Uh yeah.

Speaker 12 (30:40):
I hired drivers in several places. In fact, there were
there were eight of us. When we were in Sri Lanka.
We hired four uh took tooks, you know, those little
like electric scooters enough for two people. Well crazy, the

(31:01):
craziest drivers I've ever seen. It would say, well, I'm
still I'm here to talk about it, but they were.
They were racing each other because we would we stopped. Well,
first of all, they're very famous for their teas, their
spices and their coffee. So we stopped at each one
of those places and we got to sample all of that.

Speaker 2 (31:20):
We went to a restaurant where it was a rooftop
beer uh just plates and plates of food. It was
uh oh. And at one point he stopped and he
brought where did he go?

Speaker 8 (31:34):
Where did our driver go?

Speaker 2 (31:35):
And he came back with these bags of hot fresh
yucca chips. Have you ever had those?

Speaker 12 (31:40):
I don't know what they're called in Sri Lanka, but
instead of potato chips, they're thinly sized yunka.

Speaker 2 (31:46):
Oh my goodness, it was it was amazing. It was
so good. So there was just so many pleasant little
surprises each day everywhere we went.

Speaker 3 (31:55):
Okay, so Sri Lanka. Then where Okay, well that was bad.
I've heard.

Speaker 1 (32:02):
France basically like Maltas across south of France.

Speaker 2 (32:06):
Yes, we did nice. And then Marseille, we got to
drive around Monte Carlo.

Speaker 8 (32:13):
Uh.

Speaker 12 (32:14):
They were getting ready for the what is it like,
Great Yell Race, the Formula five hundred or whatever, and
we drove around on.

Speaker 2 (32:20):
The actual track. That was pretty cool. Then we went
to Barcelona.

Speaker 12 (32:24):
Of course we got to see this Cigrette Familia, the
most beautiful cathedral ever. The gorgeous stained glass and all
of the freezes that depicted the stories from the Bible.
And it was interesting because the front of it is
all ancient type of sculpture and then you go out

(32:46):
the back and it was more modern.

Speaker 2 (32:47):
Yeah, it was very very interesting. That was that was
something I had been anticipating. And then we went to Malaga.
I didn't have no expect.

Speaker 12 (33:01):
Malica, Spain, very close to Barcelona, absolutely beautiful, great place
for just walking, or.

Speaker 2 (33:09):
You could go in a little Hanson cab if you
want to. But that was just an absolutely beautiful city.

Speaker 12 (33:16):
And we we had a we had lunch at an
outdoor cafe, but it turned out to be Italian food,
but it was still great. And then after that, Casablanca,
which I was looking forward to, is a little disappointed,
at least in.

Speaker 2 (33:32):
The port area. It was very run down.

Speaker 12 (33:36):
A lot of a lot of the passengers elected to
go to Marrakesh, which I wished I had done. Actually
that would have been a much nicer experience.

Speaker 2 (33:45):
But okay. The Canary Islands, which are the volcano volcanic islands,
beautiful scenery, very very like you're on the moon. It's
just really different. And then across the ocean to Fort Lauderdale,

(34:07):
which was the end of another.

Speaker 3 (34:09):
Six that's the most dangerous place.

Speaker 2 (34:10):
I heard, Well, yeah, except I think we we This
is one of the things we did.

Speaker 12 (34:18):
Because I had purchased so many souvenirs. I wasn't planning to.

Speaker 7 (34:22):
But you do that too, yes, So she got off
the mailed it idea. That's I was like, that's done it, Yes,
soil mail it. It was it was like a mile
from the port was a post office. They had the
boxes with the tape I just I brought. I had
a roll on suitcase. I just emptied everything from the

(34:43):
roll on suitcase into the box. I shipped it home.

Speaker 9 (34:46):
It's amazing how some countries, like in Vietnam, everything is
dirt cheap. Bangkok was pretty good too, but I mean
it's amazing. You can buy dresses for twenty bucks.

Speaker 2 (34:57):
I mean, try four dollars.

Speaker 3 (35:00):
We got screwed, see damn it.

Speaker 2 (35:03):
Some of the things that I bought in Malaysia and Thaighland.

Speaker 12 (35:07):
I get so many compliments, and you know, I'm like,
oh gee, should I tell them how much.

Speaker 3 (35:11):
I actually made? Beautiful stuff there?

Speaker 15 (35:14):
Yeah.

Speaker 9 (35:15):
And there's like four or five stories high. They're huge buildings,
and they're packed. I mean I've never seen more packed.
Every stall is packed, So you're talking thousands and thousands
of merchandise and every floor ones for kids, ones for everything,
once for makeup, ones for dresses. I mean, you can
go on, you can spend a whole week there.

Speaker 1 (35:36):
Well, I think because the conversion rate is so good,
a US dollar is strong. You know, when US dollar
is very strong. Traveling countries with high conversion rates, then
your dollar goes a long way. I can get a
lot of things for really less, you know.

Speaker 2 (35:52):
So, and I was very careful. I downloaded a.

Speaker 12 (35:57):
Conversion calculator on my phone, and you know, if they said,
you know, whatever the currency was, I was able to
calculate it. I did make one mistake, but that was
a little costly, but it's because I looked at the
decimal point wrong.

Speaker 3 (36:14):
But other than that I did I did just what
do you use?

Speaker 1 (36:18):
It's on my calculator app. Actually it's built in. No, no,
it's not part of the calculator app. I think I
bought uh something on top of the calculator app, and
so actually has a conversion You can just change it
so neat from what casic calculator to scientific diffractions to currency.
So it's literally everything easy. So I have to like

(36:40):
go to any website. I literally just go there and
I find exactly what it was.

Speaker 9 (36:44):
Not everything is in thousands, so it's like twenty four thousand, Yeah,
how much is it twenty four thousands for a candy bar?

Speaker 2 (36:50):
And in Italy they don't use a decimal point.

Speaker 1 (36:52):
They used the comma that was a little anything European.
It's a comma.

Speaker 2 (36:57):
Yeah, that was.

Speaker 12 (36:59):
But the shops in Malaysia were actually they were floating shops.
You walk along the dock and and they're floating. And
I'm trying to think if we were supposed to go.

Speaker 2 (37:15):
H oh, shoot, you got me stumped. Now, I can't
think of the name.

Speaker 12 (37:21):
We were supposed to go to one place and uh
they were working on the roads there, so they detoured us.

Speaker 2 (37:27):
But it was actually uh Panang we were in. Yeah.
I loved it, I absolutely And.

Speaker 3 (37:32):
The people were so aren't they nice people everywhere?

Speaker 12 (37:34):
Oh yeah, And when when you're buying something, uh, you know,
you think you're getting this marvelous you know deal, and
then they.

Speaker 2 (37:43):
They end up giving you more things. They said, oh,
here have some magnets to take with you.

Speaker 3 (37:48):
Well, we were I have a scooter.

Speaker 9 (37:50):
I'm having a bad knee problem, so to get a scooter.
But at the airport on the can I say it
from the tour bus that we took car to the ship,
there was an off police officer there and in uniform
and everything in Vietnam, and he helped me with the scooter.
I just tapped him on his shoulders say thank you.

(38:10):
And he just biggest brain. He wanted a picture with
us and everything. He gave us a nice little souvenir
goes here, here's something for my country to remember us
by the pride.

Speaker 3 (38:20):
I mean not just him, but just everybody was just
making well.

Speaker 12 (38:23):
Do you know what was nice was every day before
we'd get into each port, Princess would give us a
little print out and it would talk about it would
give us a map of the city and what the
local customs were, how to say hello, goodbye and thank you.

Speaker 2 (38:37):
I think in Thailand, wasn't it cop Gunkha. Well, anyway,
when I would say when I would say.

Speaker 12 (38:44):
Cop kunkha or sarati car, which is hello, they were
just thrilled just doing that little.

Speaker 3 (38:50):
As he would do that with people thanking him, and
they loved it.

Speaker 2 (38:54):
Well, it makes you feel like you're part of it.
You know what? I skipped over something that I wanted
to tell you because this is a food show. After all.

Speaker 12 (39:02):
Tahiti and some of the other cities that we went
to ports that we went to, there is a hotel,
the Royal International Hotel. You can pay for a day
pass that usually includes a meal as well, and it
was extremely reasonable. I mean, most of these hotels, if

(39:23):
you're gonna go there, you're you're paying.

Speaker 2 (39:26):
You know, you're eight hours, you're sleeping, you're not enjoying it.
I mean, you're not really taking advantage of what they
have to offer.

Speaker 12 (39:33):
But this hotel was like the quintessential Tahitian resort with
a huge pool with the waterfall and the lagoon with
the fish, and you can go snorkeling in with the fish,
and you know, the tiki huts and the fish. The
girl I'll show you a picture later, will make your
mouth water. The girled fish over coconut rice.

Speaker 2 (39:54):
Just yeah. So there are a lot of things that
you can do. A lot of the hotels, the hotel
Hell in Honolulu.

Speaker 3 (40:03):
They work with you. They really don't be afraid to ask.
That's the main thing.

Speaker 12 (40:07):
Yes, be open. The worst thing they could do is
say no, we don't offer that. But I looked him
up ahead of time and I found out and.

Speaker 3 (40:15):
Uh, in Hong Kong.

Speaker 9 (40:16):
We left our luggage there, went to Macau for overnight
for to nights, two days, one night, came back. They
stored for free. They stored the luggage for I mean,
come on, so well, Bessy again. If you want to
reach Betsy or anything about tours, go to Connection D'Cruz
dot com. That's Connection to Cruise dot com and Betsy
or Marlus will give you a call back. And we

(40:39):
definitely want to talk to you about Princess about going
to Alasko.

Speaker 2 (40:43):
Yeah, I think you'll love that good.

Speaker 3 (40:45):
So thank you so much for it was a pleasure.

Speaker 2 (40:48):
Thank you so much for having me.

Speaker 9 (40:49):
Besides, well, let's go to commercials real quick, and then
we got a special guest on the line that will
be get tune to a minute.

Speaker 14 (41:03):
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One match All Magic Painting. All about it says drive carefully.

Speaker 8 (42:06):
Hi.

Speaker 9 (42:07):
I'm food critic Allenborgan, and I'm excited to tell you
about Raised Shanghai Bistro, located next to Redlands DMB on
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(42:30):
their unique spicy lamb with bamboo, the sweet and tangy
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(42:53):
in the Land Empire. Their website is raised Shanghai bestrow
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Speaker 3 (43:05):
Happy eating, you won't be disappointed.

Speaker 5 (43:11):
Redlands Ranch Market is a unique, full service international grocery
store that specializes in authentic food items from Mexico, India,
and from many Mediterranean and Asian countries, including popular items
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delicious array of prepared Mexican foods, a terrific fresh food

(43:33):
and 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 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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(43:54):
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Speaker 14 (44:08):
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
Burgers and Barbecue also serves fantastic smoke barbecue, baby back ribs,
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(44:30):
and dinner plates. Everything is made from scratch, including their
delicious side dishes like coal sloth, potato salad, barbecue beans,
and much much more. Check out their rich decad it
chocolate brownies.

Speaker 2 (44:40):
Hi.

Speaker 9 (44:40):
I'm food critic Allenborgan, and you can dine in, take
food out, or have them cater your next special event.

Speaker 3 (44:46):
I highly recommend.

Speaker 9 (44:47):
Cowboy Burgers and Barbecue at their new location at five
five seven three Arlington Avenue in Riverside.

Speaker 3 (44:54):
Just look them up on the internet.

Speaker 16 (44:56):
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 3 (45:11):
Welcome back to Let's Sign Out Show.

Speaker 9 (45:12):
And on the line, we have a special guest that
we've had her on before many times actually and talk
about one of our favorite.

Speaker 3 (45:18):
Things and food.

Speaker 9 (45:19):
On the line is Joanna French and she's from Joanna
Knows Good Food. Welcome to Let's Sign Out Show.

Speaker 3 (45:24):
Joinna.

Speaker 11 (45:26):
Thank you so much for having me. I'm so excited.
This is like one of my favorite food times in
the year.

Speaker 9 (45:31):
Oh yeah, especially a lot of we do a lot
of snacking and with the holiday recipes. You don't think
of chicharonas very much, but we really like them. And
one company that does a great one. It's called Pepees.

Speaker 3 (45:43):
And that's one thing.

Speaker 9 (45:44):
First of all, let's introduce yourself real quick, and let's
talk about peppes.

Speaker 11 (45:49):
Yeah, so Jonas and Food loves pepes. It is really
truly authentic cunchy snacks that like families love. It's high protein.

Speaker 17 (46:00):
It's like bringing that nostalgic and satisfying flavor at the
same time. It's delicious and it cut down. It cuts
down on the cooking pan this holiday season, save yourself time,
do the semi homemade.

Speaker 11 (46:14):
No one is judging you, right.

Speaker 9 (46:16):
Plus it's got no carbs, so that's the best thing
of all. I mean, if you're on a low carb diet,
this is definitely a good think. So I love the
crunch to it. That's that's what most people miss on
low carb. It's usually not crunchy and it's not good.
But these are really good.

Speaker 1 (46:29):
So does they have all those exciting flavors.

Speaker 3 (46:32):
Oh yeah, a lot of different things. Let's talk about
some of those great holiday meal plannings you can do
with that, some of the recipes.

Speaker 11 (46:40):
Yeah, so definitely. You know, with this, like I said,
it cuts down the cookdown, so you can serve it
with a bunch of different things. One recipe that's to
go to of mine is pepe pork lime crusted asparagus
and it's super easy. You want to just crush up
fu cups of the pepe, you know, throw them and

(47:00):
apply the bags, crush them. This is fun for the kids.
They can smash them, have fun. Take sixteen asparagus salt
stalks that are trimmed and basically add a little bit
of grated parmesan to that. You know, that mix of
the of the cheat our own pour one beaten eggs.
Get your asparagus stalks in the egg and then the

(47:22):
rhymeing mixture and then place on a cookie sheet and
bake for nine or ten minutes on four hundred degrees.
And while you have a nice like you said, you
can start with a snack, you can start with an appetizer.

Speaker 3 (47:34):
Great appetizer.

Speaker 1 (47:35):
Yeah, yeah, I love asparagus. I need the asparagus. I
totally assign up for so definitely.

Speaker 11 (47:41):
Just absolutely And this is a fun way to get
everyone involved, like people that you know straight away from asparagus.
My husband hates asparagus. I think he would like this
recipe for crumpiness to parmesan. All those things just make
it a fun, delightful dish.

Speaker 9 (47:55):
And there's a lot of companies out there, and there's
a couple that I really like. Peppi's is one of them.
It's very difference. I don't know what makes it so different.
It's just lighter and crunchier if that's if that's possible
for making a sense you But it's just I'd love
it because you get the nice crunch.

Speaker 3 (48:09):
It's some of them are just too just boring.

Speaker 9 (48:13):
They're boring, bland, He's sorry. Plus the flavors is he's
got it in front of her.

Speaker 1 (48:18):
I know has red pepper, there's halib hab and narow,
there's chili limon. That's my go to. Actually, yeah, I
love that flavor. And then of course, you know, if
you're not that excited, you know, don't want to add
your own flavor a little twist, just go traditional because
you can always add any kind of spices to that.

Speaker 11 (48:38):
Yes, absolutely, and you can have fun with it. This
is a great side, you know for dippers. I'm a
huge dip girl. You know, you gits on the side
to your dip. And I'm also a smoke cooker. Quint
hop your spinish ship and the folks coogar pair this
with it. It's such a but no balanced combination there.
I mean, you wouldn't think of putting it together, do

(49:00):
you do?

Speaker 3 (49:01):
You put oil on or anything? You just put it
in there and just smoke it.

Speaker 11 (49:06):
Oh just no, you just added it's just put it
on the side.

Speaker 17 (49:09):
Ado.

Speaker 9 (49:11):
I've got like four smokers, so I haven't tried that day.
So now in terms of buying it, first of all,
the website going to get the website and some of
the markets they can go to get it.

Speaker 5 (49:21):
Yeah.

Speaker 11 (49:21):
So you can definitely find it at Pepe original on
you know, the Instagram, Twitter, Facebook, like that's the way
of the world now, and at most convenience stores and
you can definitely check it out at Pepe SNAs dot com.

Speaker 3 (49:34):
Okaynzy you can mentioned the stores.

Speaker 1 (49:36):
Well, it looks like some of the local supermarkets we
have in California like El Supa, Carna's, Cardinals if I
killed that, Yeah, a Superior or Vayata has carries pepees.

Speaker 9 (49:52):
Yeah and gets what you three market doesn't carry it
out for them, they definitely do it. So now your website,
how long have you been doing your your website?

Speaker 11 (50:00):
Ooh, Johonna know this food is getting old. As a
teenager seventeen years so I've been around for a while.

Speaker 3 (50:07):
Cooper, what do you just deal with all kinds of foods?
Do you have a specialty or yes?

Speaker 11 (50:12):
What those all kinds of foods? Recipes, drink mixes, tists
on cooking tips in the kitchen. Just it's all around
food food and dudes, we're all going we love it.

Speaker 3 (50:23):
Once you give give it, give you the outside again.

Speaker 11 (50:26):
Definitely check me out a Johnna knowsod food dot com.
How do you spend on all socials at jossood dot com?

Speaker 9 (50:33):
J o h n Nah Friends Jenna j o h
Nna knows.

Speaker 3 (50:38):
Uh good food dot com com.

Speaker 4 (50:41):
Yeah.

Speaker 3 (50:41):
Perfect.

Speaker 9 (50:42):
So Now, in terms of peppies, there any do you
know of any new products that are coming out that
you can talk about.

Speaker 11 (50:49):
Right now? They're really focusing on their treat your own
that's like the big thing. They have a few snacks
in the works, but right now that's the big push.

Speaker 3 (50:56):
Well why change it if you have some good right Yeah.

Speaker 11 (51:00):
And it's like an authentic, you know, kind of old
family recipe, like just you know it's it's delicious. It's
really like I said, if you ever cooked your own
from scratch, doing the marinating and then having to actually
slice up the port and cook it, they're saving you time,
flavor everything.

Speaker 10 (51:20):
I'm intrigued to try it because I do a lot
of dishes that require some sort of breading instead of
the Italian bread.

Speaker 2 (51:33):
I'm gonna use.

Speaker 5 (51:36):
Them up.

Speaker 3 (51:36):
And I've done it with fish. Yeah, the lemon chili.

Speaker 2 (51:42):
Oh my gosh, it'll be amazing.

Speaker 1 (51:44):
I know you can do that with chicken and fish
and coat it like a shaking bake. You know, it's
kind of like it's good. I think it's great alternative.
Somebody trying to watch the carbon take. You know, this
gives you an alternative plus different flavor bursts. You know,
they do have different flavor Bill Dead, So that's kind
of exciting.

Speaker 9 (52:01):
Yeah, right now, In terms of how long has Peppy
You've been around, that's one thing I'd never even ask you.

Speaker 3 (52:07):
I don't think.

Speaker 11 (52:08):
Oh, definitely. Like I said, seventeen years, I started to
cite as a wait and share it with family and friends.
And I really like I cooked all the time. I
went out to restaurants all the time. Bill do all
of the above. But now I have a lot of audience,
and you know, it's been fun to share recipes with
people and just share some of my fun ideas in

(52:29):
the kitchen. Like I said, especially this is one of
my favorite times of year because, I guess is a
lot of cooking and a lot of tasting and Now
that they have a lot of things to help me
in the kitchen, to cut down my time and I
can actually entertain and have fun, I'm loving it even more.

Speaker 9 (52:45):
Well, that's great, So I'm glad you you talked to
us about this great product. We've You've been on I
think two or three times with us, and we love
the peppies, we really do. I mean, there's some great
products out there. I don't like everything, but I do
like them, so it's good.

Speaker 11 (52:56):
So it's wonderful. Thank you so much for having me.

Speaker 9 (52:59):
We have a great holiday. Happy holiday, happy, a lot
of eating, don't forget. Yes, okay you too, take care.
I love you know again, this to me, every day
is holiday eating. That's my whole life too. But no,
they get a lot of good stuff. But traveling again,
coming from a big trip that we just came out,

(53:20):
and we ate so much food. We'll be talking about
I'm in the process of getting all together. We're gonna
be in Vegas. We're spend a lot of time there,
so we'll go to some new restaurants. It's always eating,
that's all we do. We're like human sharks.

Speaker 2 (53:31):
Bet I bet you didn't put on any weight.

Speaker 9 (53:32):
Oh, well, actually almost lost of weight, but that's another story.
But well, thank you so much for joining us. And again,
anytime you want to be on, let us know, and
let's get someone in from Princess too. I think it'll
be fun to get them out. Yes, so again connection
to Cruise dot com until next week. We're on every
Saturday from four to five. This is Allen Borg and
food critic.

Speaker 1 (53:52):
And is he busy?

Speaker 3 (53:53):
He be eating everybody.

Speaker 5 (54:01):
You're listening to KCAA your good neighbor along the way.

Speaker 8 (54:09):
It's a bird, it's a plan. No, it's super raw.

Speaker 18 (54:14):
Okay, a gimmicky opening for a commercial about super Roth
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Now what is a super.

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Wroth, you ask.

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(55:05):
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Speaker 14 (55:08):
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Speaker 6 (56:05):
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(56:28):
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Speaker 14 (56:36):
This segment sponsored by our radio listening post in Ukaipa,
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(56:59):
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Speaker 13 (57:31):
Hi, I'm Alan Bartleman. 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.

Speaker 15 (57:51):
That's every Thursday at seven pm here on NBC KCAA
Radio ten fifty AM and one oh six FM, on
the app, or streaming broadcasts everywhere.

Speaker 4 (58:04):
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(58:28):
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Speaker 19 (58:57):
NBC News Radio, I'm Rob Martyr. At least forty three
people are dead and many remain missing following catastrophic flooding
in central Texas. The dead include twenty eight adults and
fifteen children. Many of those who are missing are children
from a private Christian camp in Kirk County, northwest of
San Antonio. Texas Governor Greg Abbott says eight hundred and

(59:18):
fifty people have been rescued and every missing person will
be found. Tropical Storm Sean Tell is approaching the Carolinas.
The storm is packing top winds of forty five miles
an hour with higher gusts less than one hundred miles
southeast of Charleston, South Carolina. The latest update from the
National Hurricane Center says the storm is slowly tracking to
the north and could make landfall early tomorrow morning. California's

(59:41):
largest wildfire of the year continues to burn. The Madre
Fire started on Wednesday afternoon and has burned nearly eighty
thousand acres and is only ten percent contained. Rob Martyr,
NBC News Radio.

Speaker 5 (59:55):
NBC News on kcaa LOML sponsored by Teamsters Local NIGHTC
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