KCAA: Let's Dine Out with Allan Borgen (Mon, 8 Sep, 2025)

KCAA: Let's Dine Out with Allan Borgen on Mon, 8 Sep, 2025

Episode Transcript

Speaker 1 (00:00):
Is your CNBC News affiliate where the station that gets
down to business.

Speaker 2 (00:09):
You're listening to an encore presentation of this program k
c AA The Inland Talk.

Speaker 3 (00:14):
Express Food, Glorious Food.

Speaker 4 (00:19):
We're anxious to.

Speaker 5 (00:21):
Try Franka Day, our favorite diet.

Speaker 6 (00:29):
Just pick your own men at steak Ride, roasted or still.

Speaker 4 (00:35):
Wonderful coach some so flandy made from.

Speaker 7 (00:56):
To Welcome to another delicious edition of the Let's Sign
Out Show.

Speaker 5 (01:08):
Food critic Allen Morgan here and and.

Speaker 7 (01:11):
Welcome to a wonderful show on food. That's all we're
talking about is food. And we've got two special guests today.
One is a master pizziola who I've had the pleasure
of knowing for the last nine years. I guess and
yours that I've been a judge at International Pizzax but
in Vegas. And this is a gentleman who's just incredible.
So we're gonna have him on. And then another one

(01:31):
is one of my favorite things being a diabetic and
someone who's always trying to watch their carbs. Is I
love pork crines and you can do a lot of
good stuff and is he and I have a fun
and ful guest on talking about that and you like
them too, is he right?

Speaker 6 (01:45):
Yeah, I mean I like the unique flavors. I wouldn't
say I would go grab a bag of playing one, right,
you know, but.

Speaker 7 (01:54):
These are yeah, this company that makes so a bunch
of different ones. So yeah, anyway, it's fun show today.
An other than that, we're actually back. We've been gone
for the last couple of weeks and traveling and planning
new shows and new adventures, which we were doing. So
that's why you've heard repeats, I guess in the last
couple of weeks. But anyway, other than that, beautiful weather outside,
nice and sunny and hot.

Speaker 6 (02:15):
It's like a faux blown summer day it's here. Yeah,
I know, can't like it's been hot and cold, hot
and cold for so many days and raining, so now
it's finally it's like in the nineties.

Speaker 7 (02:27):
And tomorrow will be snowing forty degrees snowing or tornadoes
or something.

Speaker 5 (02:30):
Right, Yeah, let's hot.

Speaker 7 (02:32):
Speaking of tornadoes, is one or the other in Texas
having a lot of problems here between mass killings and
then they are big tornado yesterday.

Speaker 6 (02:40):
All this summer year, I think things are changing, the
weather systems changing so quickly from cold to hot, and
that's creates all that you know, movement.

Speaker 5 (02:48):
I think in the air.

Speaker 8 (02:49):
You know, do you miss Texas?

Speaker 5 (02:51):
I do?

Speaker 6 (02:51):
I do miss Texas. I was just in El Paso, Texas.
Shout out to al Paso. I actually did dropped my
driver's license. I wasn't able to drive around, so I
had to uber everywhere to tune from work, and so
I didn't get to see much of it. But you know,
I forgot how it really has more out kind of

(03:14):
climate and now Passo because they're you know, out west
the most I think closest to you know, the Arizona
border in New Mexico and all that stuff. So the
weather's a little dryer, you know, not the other part
of Texas where it's moist and you know, lots of rain.
You don't see that there I did. I did, Yeah,

(03:35):
very different.

Speaker 7 (03:36):
Next year, I found your driver's license underneath my driver's seat.

Speaker 5 (03:42):
Yeah that did me a lot of good. Un neath
the seat I found it.

Speaker 7 (03:45):
So next time I want to do some reports on
I'm like to be going with you, but on some of.

Speaker 8 (03:50):
The restaurants here.

Speaker 5 (03:51):
Yeah, yeah, I can't wait.

Speaker 6 (03:54):
I mean I didn't really get to explore pretty much
just you know, do uh some while those delivery services
and had one meal a day. That's it. So next time,
maybe I have better things to report.

Speaker 8 (04:08):
I'm excited.

Speaker 7 (04:09):
This week we're going to uh a new restaurant that
opened up. We're gonna meet with our CPA.

Speaker 5 (04:14):
Oh, yes, we have it.

Speaker 8 (04:16):
We're gonna talk about that for next week.

Speaker 5 (04:18):
Yeah.

Speaker 6 (04:19):
We won't won't let it out till, you know, until
we tried it first, right.

Speaker 5 (04:24):
It could be bad. So we don't want to say anything,
you know.

Speaker 8 (04:27):
The way we talk about it. So, but I want
to let you know it too.

Speaker 7 (04:29):
About a new a new address raised a Chinese be
stro They Shanghaipi Stow. They opened up and beautiful new restaurant.
It's got a lot of beer and wine and a
lot of different rooms there for banquets. They have two banquet.

Speaker 6 (04:47):
Rooms well actually yeah, two sides of the restaurant and
then there's two huge banquet room. One can be divided
into half. So actually technically they have by three and
it's quite big. I mean, the location's really in the
packing house district. If you know where Petco and sproutses.

(05:09):
They're on the other side of the you know street
there's a little street. It's on the other side of
the street, Stuart Street, and they have their own parking
lot and their food's phenomenal. We brought so many people
there tried their food, and you know, one was a vegetarian,
was one was you know, just just regular you know,
tried their food and everybody rave about how good their

(05:31):
food was and they wanted to go back. So we like, Actually,
me and Allan, we really like their orange peel beef.
That's one of our staples every time we get there,
between that and the eggplant, the garlic eggplant, and then
we discover new favorite. Now it's a garlic sauce fish

(05:52):
fish filets. Oh my gosh, it's to die for, huge portion.

Speaker 5 (05:58):
It was so yummy.

Speaker 6 (06:00):
And and of course I love their Shanghai rice cakes.
They have like you know, they also have spicy shrip.
They have lots of vegetarian dishes like we tried and
there was you know, we did an orange peel chicken,
I think in vegetarian style, so there was no chicken,
but there's chicken.

Speaker 5 (06:20):
It was really tasty. So whether you.

Speaker 6 (06:22):
Die in a pick up the food and have them
cater your next party event or have the party there
even better now.

Speaker 7 (06:29):
You can't, right, Yeah, I wish we're going to have
a grub club there, our first grub club in four years,
maybe three years.

Speaker 5 (06:35):
Oh, I'm so excited.

Speaker 8 (06:36):
I keep planning that.

Speaker 7 (06:37):
I'm working with our website to make sure that people
could start ordering and stuff like that.

Speaker 8 (06:41):
So get the seats.

Speaker 6 (06:42):
Well, stay tuned, everybody. So Rays spelled are Ui a prosperous? Yes,
it looks like something else, but it's pronounced Rays. Shanghai
Bistro is truly one of the best Chinese restaurants in
the Inland Empire, I think. And their website is ray
sh Hibistro dot net. It is spelled r u I

(07:04):
s s h a n g h a I b
I s t r o dot net. And they're at
four zero five West Stewart Avenue in Redlands and their
phone numbers nine zero nine six seven four zero zero
six two. And they're open from Mondays through Sunday eleven
am till nine thirty pm.

Speaker 8 (07:25):
And they have a big beer and wine selections, and
they're on.

Speaker 5 (07:29):
A twist of mixed drinks so with soakey and different things.

Speaker 8 (07:33):
Oh, they're playing around with all kinds of good things there.

Speaker 6 (07:35):
Yeah, so definitely go try them out. You know, it's
a great place, lots of rooms, so bring a big party,
you know, that's a good place to go celebrate Mother's Day.

Speaker 8 (07:43):
Probably, Yeah, be perfect. They're nice.

Speaker 7 (07:45):
So another company that's one of our sponsors for the
show here is All Magic Pain and Body. And if
your car is involved in an accident and need help
with recover repairs, may I suggest All Magic Auto Pain
and Body in business for years. They're highly trained and
certified technicians and staff are very very friendly and guess what,

(08:06):
they treat each customer as if it's their own car.

Speaker 8 (08:08):
That's what's so amazing.

Speaker 7 (08:09):
All Magic Auto Paint and Body is family owned and
offers state of the art equipment and tools to ensure
optimen results.

Speaker 8 (08:18):
They're the late They use the latest.

Speaker 7 (08:20):
Technology in computerized color matching and specialize in frame repairs
with their modern laser measuring system. And they are OEM
certified whatever that means. It's important. That's all I know.
So All Magic Pain and Body offers rental car assistance
and free drop off and pickup services, and their work
is a lifetime guarantee, which you can't beat.

Speaker 9 (08:39):
That.

Speaker 8 (08:39):
That's number one in the industry.

Speaker 7 (08:40):
All Magic Auto Pain and Body Collision Centers are located
in Norco, East Vale, Marino Valley, and in Fontana. Visit
them on Allmagicauto dot com. That's All Magicauto dot Com.
I'm food critic Gallum Porgan and I highly recommend All
Magic Paint and Body Center.

Speaker 6 (09:00):
They really took care of him when he had that accident.
But you know, you did witness other people getting a good,
great customer service too.

Speaker 5 (09:09):
They're like that way with everybody.

Speaker 7 (09:10):
They keep you abreast of everything every day. They let
you know what's going on. If you order a part.
Sometimes it takes a little longer than expected because the
place where they get it from doesn't have one. But overall,
they really really pleasant and they kept me abreast of
everything else going on, and everything they said was true.

Speaker 6 (09:26):
So you didn't have to keep calling and asking. I mean,
they pretty much kept you abreast without you having to
nag on them.

Speaker 9 (09:33):
Yeah.

Speaker 7 (09:33):
I've had that experiences. Have you had that with you? Well,
you haven't had much accidents, have you?

Speaker 6 (09:37):
Well, no, not at all. I don't have much accidents.
Quote unquote knock on wood. Okay, don't say that too
loud loud. Yeah, because I can see it totally happening.
But yeah, I mean I do you only go to
service departments and that are good and follow up because
I don't want to be the one calling them all day,

(09:59):
go where's my car?

Speaker 5 (10:00):
Where's my car?

Speaker 6 (10:01):
When is it ready? You know, I want them to
be able to just keep me abreast. Hey, you know
it's gonna take me another day or whatever, you know,
come let me know. You know, I hate when I
have to go after people. I feel like I'm working
because that's why I do it work. So yeah, I'd
rather not about paying somebody they should be letting me.

Speaker 8 (10:19):
It's a pain.

Speaker 7 (10:19):
I mean, it's aggravating to begin with, but it's nice
that they get a car for you, and I mean
they take care of a lot of things that you
don't have to worry about anymore.

Speaker 5 (10:27):
Yeah, it's kind of out going above and beyond.

Speaker 8 (10:29):
That's awesome, good stuff.

Speaker 7 (10:30):
So yeah, other than that, a lot of new restaurants
have opened up in the area. We've been searching on,
searching and searching, and we've been kind of between the illnesses.

Speaker 8 (10:41):
We've been sick.

Speaker 7 (10:41):
Both of us have been sick the last couple of
weeks and a lot of things going on with our lives.
Good stuff, but we haven't a chance to eat out
as much as we wanted to. But now we can
do it.

Speaker 5 (10:50):
And yeah, we did go to House Bistro.

Speaker 6 (10:53):
We did bring somebody and recommend them from outtown, took
them there and they actually were so impressed with their food,
you know. So you know, they came from I think
San Diego ocean side area and they loved House Bistro,
so we we actually loved that place. So you know,
we definitely highly recommend if anybody's looking for a continental cuisine.

Speaker 8 (11:14):
That's that's a real hidden gym.

Speaker 7 (11:16):
That one in Owen's b Stro are the two hidden
gyms I think of the in lond Empire. I mean
the restaurants that you don't think of eating out, especially
in Kala Mesa. But it's a great restaurant, lots of
good food, they do a lot of good catering, and
they're just nice people and just really friendly service. And
we're going to have a grub club there for sure.

Speaker 5 (11:33):
Yeah.

Speaker 6 (11:33):
Last time we sold out and in their banquet room
and people still ask about it in comment about how
great the food was.

Speaker 5 (11:41):
So can't wait to go back there.

Speaker 8 (11:43):
Yeah, we have a lot of it.

Speaker 7 (11:44):
We have a whole list of about forty different restaurants
for the Grub Club, so we'll be doing that.

Speaker 5 (11:50):
And way tuned everybody.

Speaker 8 (11:52):
Yep.

Speaker 7 (11:52):
So in terms of food, have you seen any restaurants
you've been to that are different? I know we went yesterday.
I went to Redlands Ranch Market in Redlands and they
have a as soon as you walk in, it's a
juice bar. But they also have Michikana ice cream there.

Speaker 4 (12:10):
Oh really, and they.

Speaker 7 (12:11):
What they do They give you scoops to that and
they put the heena over that. Yeah, good stuff and
delicious and they have a lot of good stuff. There
were sandwiches too, you're starting to do.

Speaker 6 (12:21):
Yeah, they're doing sandwich at their cocuts departments, so it
actually slice it fresh and make your sandwich right there.

Speaker 5 (12:28):
Fresh for you.

Speaker 6 (12:30):
We did try it, and the bread super fresh and
everything there, and it's pretty big sandwich. I think we
had to split it because it's pretty big. And you know,
I really think it's a great place to buy a
sandwich because you know, you know, it's not like some
plastic bread that don't go you know, don't mold, then't

(12:51):
do anything. You know, which is not good, but it's
super fresh and their meats are you know, like they
piled it on, so it was pretty tasty.

Speaker 7 (12:59):
So right, yeah, what about what else do you like
about that market?

Speaker 8 (13:02):
That's what.

Speaker 5 (13:03):
Well, we've tried their Mexican food and they're really good.
I actually had the aqua fresca. I really enjoyed.

Speaker 6 (13:10):
You know, sometimes it be shopping and be like, ooh,
I'm kind of hungry, let me gay taco, you know.
And you know, so they have tons of really good
hot food in the back too.

Speaker 5 (13:19):
Yeah, it's a hinge gem definitely.

Speaker 7 (13:21):
Plus their meat department, they have a lot of meat
specials and everything's fresher.

Speaker 6 (13:25):
That's what I like about Yeah, yeah, definitely, And plus
they they do offer alternative items that you can't find
a generic grocery store. You know, if you're looking for
a special ingredient for a recipe, they probably have it.
They have a lot of Middle Eastern and Asian, you know,
different parts of the world cuisine and they're basically their ingredients.

(13:49):
So it's it's really neat to go there, you know,
because you really see a lot of diversity.

Speaker 7 (13:54):
There, well, Indian, Mediterranean, Ethiopian, you can make own your
own nah and char I mean just all kinds, every ethnicity.

Speaker 8 (14:02):
I think there's guaranteed that he's there.

Speaker 7 (14:05):
And plus the staff very friendly usually like me, if
I can't find something, they'll take me around and show
me rather than just tell me to go over there.
And they actually take the time and very friendly. That's
what I really like about them too. And the prices
are equal with everybody else, that's not lower.

Speaker 5 (14:19):
Yeah, yeah, very reasonable.

Speaker 6 (14:21):
So yeah, if you ever looking for something and want
to try out a new supermarket, that's definitely the place
to be to try them out because they do carry
all kinds of different products.

Speaker 8 (14:34):
I think our guest is on now Oh wow cool,
Yeah he is so Okay.

Speaker 7 (14:41):
Here's a gentleman who I've known for about nine ten
years now through the pizza industry the Pizza Expo every
year in Vegas, and this last year has been very
big for him.

Speaker 8 (14:53):
And is he wanted to do an introduction.

Speaker 6 (14:55):
Well, we're going to have a Will grant on. He's
one of the pizza olaus that is from Washington state,
world champion by world champion, and uh, I'm going down
to him and uh he actually has a very unique dough.

Speaker 5 (15:16):
That you probably tell you more about it.

Speaker 8 (15:18):
So he gets on. Welcome to let's sign out, yo, Will.

Speaker 10 (15:22):
Welcome. Well, thank you so much for having me.

Speaker 8 (15:24):
You guys appreciate it, our pleasure.

Speaker 10 (15:26):
Quite thankful. You old champion. I appreciate it.

Speaker 5 (15:29):
But you are you are world champion.

Speaker 8 (15:32):
With no ego.

Speaker 5 (15:34):
Exactly you.

Speaker 7 (15:35):
I mean, I would say most everybody in the industry,
there's very little eagles. They're very, very humble, and Will
is one of them. I mean about a year and
a half ago, two years ago, we were lucky enough
to go to his restaurant near Seattle.

Speaker 5 (15:47):
In Bainbridge Island.

Speaker 7 (15:48):
Yes, right, and unbelievable. We've what a great experience. And
so tell a little bit about yourself and uh, I
know you kind of grew up in the industry with
you with your dad, and I want to talk about
that first.

Speaker 10 (16:00):
Well, in nineteen eighty four, my parents were My mother
was learning to be a teacher. She was going to
school to become a she had had a Montessori school,
and my father was in between jobs. She had just
finished working on a floating bridge up here the hood
caw Bridge in Jefferson County, and he had been jump

(16:22):
around jobs at the time, he was a lumberjack. For
a while, he was a fisherman, kind of a jack
of all trades. And one of the guys he actually
met on the floating bridge job was our neighbor's son
at the time, and he had a family heirloom startow
Star that was from his great great grandfather and they

(16:46):
had gotten it from the Alaskan gold rush. Oh wow.
They had been doing a backyard pizza cookoffs for the
few months they had worked together on the hotel bridge,
and they kind of came this recipe that they really
liked using the sour dough, and they decided to go
to business together and open that to some pizza in Kingston, Washington,

(17:08):
nineteen eighty four is July of nineteen eighty four.

Speaker 8 (17:10):
Wow.

Speaker 10 (17:11):
Nice, it's been pretty cool. And since that opening day
in July of nineteen eighty four, we've been using that
same sour dough starter for over thirty nine years rate
at thirty nine years this July, so in another month ago.

Speaker 8 (17:26):
Wow, exciting.

Speaker 7 (17:28):
Yeah, we were fortunate to get them to go to
the restaurant and you took us in the back there.

Speaker 5 (17:32):
And the tour. It's amazing. I learned so much.

Speaker 8 (17:35):
Yeah, bubbling of it was like live.

Speaker 5 (17:37):
It's a live it's a live dough.

Speaker 6 (17:39):
So it's so neat to see and you're explaining how
you know how long you for met your dough and
so you want to talk.

Speaker 5 (17:45):
A little bit about that.

Speaker 10 (17:46):
Absolutely, So what sorrow is a little bit different than
normal commercially risen breads. It's a natural occurrying bacteria and
niche yeasts, yeah, the the air, but with more established
ones like ours, they grow and they actually make their
own self defensive mechanisms. When they break down the simple

(18:10):
sugars in the flour, they create lactic acid and the
create carbon dioxide, which raises the breads and then gives
it that sour flavor from the lactic acid. So that maturation,
there's two processes actually do it. There's fermentation and maturation.
Fermentation is when the yeasts take control and they grow
those gases inside your doughball and make it bigger and bigger.

(18:32):
And then maturation is the real breaking down of those
simple sugars in the flour which give it to a
very unique and better flavor and on top of that
actually make it easier to digest as well. So fermentation
process that I do is really different from a lot
of other people, as we do you know, four to
five day dough before we even cook it. But it

(18:56):
really is the oldest way to raise an eleven breads.
So it's kind of fun to take old school America
and Klonic old Rush and mix it together. What I've
learned in the last probably six years, well really my
whole life, but more professionally in the last six years
as a master pizziolo was one of the oldest pizza
schools in the world. It's called School of Pizziola Italiani

(19:19):
out of Italy. So I've been able to kind of
mix both worlds together and make some really amazing stuff
with it.

Speaker 7 (19:25):
Well, we were we were there, we loved it. We
were like, oh my god, we want to deliver to
our house and here at Redlands.

Speaker 8 (19:30):
No, not yet.

Speaker 7 (19:32):
But now let's talk about yourself in terms of some
of the awards that you've won, because I've been involved
with judging it. I didn't know you at the time,
but I remember you know the different pies that you've
judged that were judged, and want you talk a little
bit about that because you've had a long history of that.

Speaker 10 (19:49):
Yeah, well, it's actually it's not in my thirty ninety years.
I've only really been competing for the last five years,
five to six years. In two T was in the
seventeen I wanted to up my game because my mother
had retired from the business and I had taken over.
I was kind of a family power struggle over like, oh,

(20:11):
my goodness, I want to take over. I want to
do something with this, and my mother was finally like, Okay, fine,
you take care of it. And I was in this
kind of predicament thinking to myself, for wow, I have
my business. Now what am I going to do? How
am I going to take this to the next level?
And that's actually how I got involved with the school.
I went to Tony Jimmyani's school in San Francisco and

(20:32):
just it blew my mind just what he was doing
there and how he was doing it. And it was
really fun in the first hour of the class when
we first get there and you sit down and Tony
kind of interviews every person and kind of sees who
they are, where they're from, and what they've done their
life and really what they're trying to get out of
his pizza school. So I was the last person in
line of six students. And he comes to me and

(20:53):
he says, well, tell me about you. And I told
him about how I've been working with the Soudo since
I was six years old, and I trained under master
chefs starting at ten years old, and I just dedicated
my whole life to the restaurant industry. And he looked
at me. He said, if you ever competed before? I
said no, no, no, everyone thinks they have the best piece.
I think I was the best paper that, you know,

(21:14):
I was insecure. I said I don't have time for that.
I'm too busy learning at these conventions and growing. And
he said stop and he pointed his finger at me
and he said, you have have have have to compete.
And it just blew my mind. You know, the top
pizza maker in the world tells me four times in
a row, I have to compete. I said, well, gosh, Darry,

(21:37):
he says, jump, I'm going to say how high. So
that's where I decided to go and practice for world
competition at a national competition at the Pizza Pasa Northeast
Expo in Atlantic City. So we flew out and actually
was kind of a long story, even flying out there.
We ended up about a week before I left for

(21:58):
this show that I had planned on going on. My
mixer blew up.

Speaker 8 (22:01):
Oh no, So.

Speaker 10 (22:03):
I had to make doe at a friend's restaurant for
a week, just freaking out, thinking I can't go. I'm
not going to go. I called Tony. I said I
can't do it, and he said, no, you have to go.
You have to compete. And I said, well, darn, I
guess I'm just going to go. And at the last minute,
a good friend of mine was sum Sandochi from a
Tosca equipment here in Tacoma, Washington. He drove up like

(22:27):
at ten o'clock at night and he worked on my
mixture with me till about one o'clock in the morning,
and they cut himself. There's blood everywhere, there's pieces everywhere,
but we got it working and it was like, okay,
we're back on. It was just such an adventure, just
a guinea length city. So we get there. It was
unbelievable seeing all these competitors from all over the world.

(22:49):
You know chefs from TV, from Food Network, and know
chefs I had looked up to for most of my life,
including Tony. He wasn't competing, but you know, Laura Meyer
with him, who just opened up her restaurant in California,
was there, and I was just as like, what what
did I get myself into? Like I'm not the caliber
of these guys are and I and I competed and

(23:13):
I ended up winning. And then on top of that,
so I did non traditional my manager I brought with me.
I gave him some my dough and he ended up
winning second place in traditional style.

Speaker 8 (23:23):
Wow.

Speaker 10 (23:24):
So we went from nobody's from Bainbertown, Washington, this little
dfe island in the middle of nowhere, to being the
top rated P three in the United States. So it's
you know, when you compete, it's a whole different world.
You compete, you win. The first time you compete, you
have a different kind of reflection on the world. So

(23:46):
I've continued to compete. Was it last year I got
third best battel in the world, i got second best
calzone in the world. I've gotten third place sandwich in
the world. About that's a month ago.

Speaker 7 (24:04):
And yeah, I was one of the judges there and
and I was very you know, I'm very fair. I mean,
even though I knew you normally it's a blind tasting.
But with sandwiches, they didn't do it. But in regardless
of whether I knew or not, it was a fantastic sandwich. Again,
how can you go bad with sour dough bread?

Speaker 6 (24:18):
I mean, yeah, it was phenomenal. I think Alan saved
me a piece. I split it with my friend and
we're both like speechless, and we're like, oh my gosh.
We looked at each other's big eyes, mouthful and like,
oh my gosh, is the best ever.

Speaker 11 (24:36):
I think.

Speaker 8 (24:38):
We have a pizza machine.

Speaker 7 (24:40):
We have a Gosney pizza maker at home, and he's
been playing around with don and everything now with yours
and everything sour dough.

Speaker 8 (24:47):
She loves sour dough. She's like, I want, where's the
way to go?

Speaker 10 (24:50):
It's I live and by it. It's just the best
thing ever.

Speaker 8 (24:54):
It's becoming more and more popular.

Speaker 6 (24:56):
But I think he's he's pre much the pioneer doing
the Zwardo pizza because you know, now you see more
and more people saying, oh, this is gonna be a
sourdough you know, at the pizza expo, because you know.

Speaker 5 (25:07):
Before I think you probably one of the first ones,
aren't you.

Speaker 10 (25:10):
One of the absolutely. I was the only naturally eleven
to one at the competition in Atlantic City for at
the first time, for sure, But definitely COVID is horrible
as it was for a lot of industries, it was
fantastic for the pizza industry. To industry, was the very
first fast food, the very first deliverable food. You add

(25:31):
that sourdough actually as it you as you let ferment
for days before you bake it. Even after you bake it,
the next state even tastes better. So delivery Sourado pizza
was really big. And then on top of that, just
sourdo in general was just out of control too. And
I had lucky unlucky. I had started working on a

(25:54):
new restaurant a year before COVID came, and I had
actually shut it down the year before. There was like
when are you going to open? And when are you
gonna open up? Soon?

Speaker 6 (26:02):
Soon soon?

Speaker 10 (26:02):
Then COVID hit and I ended up opening in the
middle of COVID, so it was kind of it was
a different world. But literally two weeks after I opened,
the local news came and did an article on me,
a big xpos on me, and I had people coming
from different states to come try my food. It was
you know, I'd already gotten a little bit a national

(26:22):
notoriety winning and you know the Kavudo Cup in twenty seventeen.
Side people come from all those states, but now in
the middle of Covid and people couldn't do anything. They
were driving from Oregon, Montana. You know, it was. It
was pretty amazing. It helped how far people go for
some good pizza. It's been a lot of fun. It's
been neat And just one thing about opening up a

(26:43):
restaurant in Covid is that I've doubled in business every
year since then. So that's how you start at the bottom.
It's really easy to work your way up again.

Speaker 7 (26:52):
I know you're listening to Let's Sign Out show right
here on AM ten fifty and one oh six point
five FM, the station to leave Noah listener behind. And
what you with us is a gentleman who I've known
for what eight nine years now as a massive you,
Sela Will Grant. He's got two wonderful restaurants. I want
to talk about them where they're located. And I'll ask you,
at one time you were going to sell your your sado. Yeah,

(27:16):
well you are you still dying.

Speaker 10 (27:18):
Oh absolutely, Yeah, I sell it. I give it away
at the Piece Expo, both of my restaurants saw absolutely
it's I kind of lived my life the way Sardo
would want it, right, it's it's bacteria, it's growing, it's farming,
it's a line, it's and then so every day we
make our dough. Then every day we refeed the sour
doaver after we make it, because we it's a prepermented

(27:40):
dough the day before, the day after. So to me,
every day people come to me and they buy dinner
and they take it home and eat with their family,
and to me, that's love, that's family time.

Speaker 7 (27:50):
Were you ever at one time you were thinking about
dehydrating it?

Speaker 10 (27:54):
And yes, I'm actually going to be having that in
the workshare pretty soon. I'm I'm going to be doing
on the eBay. I'm going to start selling my sodo
because by Sodo is so unique and original and one
of the oldest commercial ones in use. I'm actually in
a Sourdow library. So there's a place called the Quest

(28:16):
for Sourdo. It's out of Belgium and very similar to
how people do in Rakovic, how they keep all the
old grains of the world and all the unique grains there,
the silos there. They have this Sardow Library in Belgium
where they keep the most oldest and unique sourdos there
and I'm actually number one hundred and four. If you
go to quest for Sodo dot com you can learn
a lot more about that. So it's it's I'm going

(28:38):
to be the only one to actually have a dry
sordow for sale on eBay like that. So I'm really esting.

Speaker 8 (28:43):
Let me know and we'll love again let people know
about it.

Speaker 5 (28:46):
Yeah, definitely the first in line, I hope, right on.

Speaker 10 (28:50):
Yeah, and so yeah, so with COVID, so we've had
Sardo Willies now for almost five years. It's it's been
a just an amazing a business. You know, that's some
pizza we've had for thirty nine years. And as much
as I want to take ownership and make it something more,

(29:10):
I also realized that it's a part of the community.
When you've been around for thirty nine years. It's four
generation now of family that have been going every Friday.
So I really don't want to change that too much.
I didn't want to really, I wanted to up my
game with who I was and how I was doing it,
but I really didn't want to change the core of
what we are there. So that's what the beauty of
Sourdo Willies was. It was a chance for me to

(29:32):
share everything I learned in the world and do it
in a beautiful location. I really hope you guys can
come up. It's an visitors. Sometimes it's literally right as
you walk off the ferry boat from Edmunds to Kingston, Washington,
so you have this beautiful view of Mount Rainier and
it's over the Puget Sound and it's really just a
magical spot and really easy to get to from downtown

(29:55):
Seattle and there instead of just doing New York Ctyll
pizza like I do it, that's some pizza. I actually
do New York style, Sicilian style, Detroit style style.

Speaker 8 (30:08):
Wait, I forget about the I don't care about that
Detroit style.

Speaker 5 (30:10):
Let's talk about that.

Speaker 7 (30:16):
I judge a final with Sean when he you know,
bless his heart, he's not here anymore. But that was
the pizza out of all the judging I've done. All
of us just looked at each other. We didn't say
one word, and always it was holy crap. I mean,
in your mind, it was like unbelievable, and he was
the first one to bring Detroit style pizzas out there.

Speaker 10 (30:33):
And John Rendezzo was an absolutely amazing pizzo and probably
one of the nicest people ever met in my life.
He when I was brought onto the World Pizza Champion Teams,
he was already a member there, so he really helped
me as I was wanted to explore this side of pizza.
I worked with him a lot on my Detroit style pizza.

(30:54):
Really have been able to make something special out of it,
and it's it's such an easy cell. People. You just say,
you know, you know where your grill a grilled cheese
sandwich at home, and you have that cheese that melts
in the middle and it just gets fried on the pan. Yeah,
imagine a whole pizza just that fried cheese all around
the edge. We don't say burnt, we say caramelized, caramelize.

Speaker 6 (31:16):
Okay, Yeah, I can't imagine the sourdough and that, oh
my gosh, it's going to be over the top.

Speaker 10 (31:25):
You take it one step further because sourdough is better
the day after you bake it. We par bake our dough.
So I make a really, really wet dough. I don't
know if you know much about hydrations. We do eighty
percent hydration dough. It's about eight pounds more than a
regular batch of a New York pizza dough. And it's
it's a process. It takes me forty five minutes to

(31:47):
mix this dough. Would add slowly add this cold water
to it so we don't wash away those amazing gluten
glidins transit that keep it together, that hold together the
gases in the form so well. With it forty five minutes,
and then we let it sit for three days to maturate,
like I talked about before. And then on that fourth day,

(32:08):
we cut it and we put it in pans, and
then we leave it out overnight and we let it
rise for eighteen hours, and then the next day we
bake it, and then we let it sit for another
twenty four hours, okay, and then we use it for
our pizza.

Speaker 5 (32:23):
Oh my gosh, is it you want to try that next? Yeah?

Speaker 6 (32:26):
I had to attend Will's school because I saw that
you have your pizza school.

Speaker 10 (32:32):
Yes, yeah, so it's a part of that school that
I went to with Tony. I just loved the idea
of it. I remember taking it, and I had so
much advice to give during the school too, And I
remember Tony looking at me a lot during it, and
I didn't know. I was like, am I Vinium? Was
this look you'd looking at me? And I didn't realize
you'd appreciated the knowledge that I had with it, and
so I just thought, you know, what he was doing

(32:55):
was so special. So that's why I wanted to do it,
and that's why I became a master pizzo also, so
he nominated me, because you can't just become a master pizzeol.
You have to be nominated by current pizziolos and so
current masters, so he nominated me. It was a three
year process of me applying for this and then finally
right before I opened Sara. Right after I opened Sara

(33:17):
Willies in the middle of Covid, I flew to Italy
and went to a town called Colleccia just south of Parma,
and I did the master certification program there. So I
am now one of four master pizziolos in the United
States than one hundred master pizzols in the world, at

(33:37):
the oldest pizza school in Italy in the world, and
I am the first non Italian American master PTol in
the world.

Speaker 5 (33:45):
Wow, that's amazing.

Speaker 7 (33:47):
Yeah, speaking of honor, right, speaking of honors, you always
wanted to be in the top one hundred in the world,
and recently you became the number seven in the world
in pizza at the Polo is it Paula category?

Speaker 10 (34:04):
It was pizza in Pala style at the at the
World Pizza Championships in Italy. So every year there's the
Pizza Expo in Las Vegas, and usually two to three
weeks later there is another one in Italy, and that
is so the one in Las Vegas is the biggest
pizza expo in the world. The competition in Italy is

(34:27):
the biggest competition in the world. So usually in Vegas
you're competing one hundred sometimes two hundred people. They've kind
of salt it down a little bit. In Italy you're
competing against seven hundred people there.

Speaker 8 (34:39):
Oh, and you became.

Speaker 10 (34:40):
When I won in twenty seventeen, I wanted to compete.
So the first time I competed, you know, I won.
And the second time I competed was in Italy for
best in the world and I barely made the top
five hundred. So for the last five years, excluding the
one year for COVID, I've been compete over in Italy.

(35:01):
So the first year I did five hundred, under five hundred,
second under three hundred, third year under two hundred, and
I was really going for to make the top one
hundred this year, and I was absolutely blown away to
actually make number seventh in the world for Pizza and
Paula Italy.

Speaker 9 (35:19):
So thank you.

Speaker 10 (35:21):
Yeah, it's been fun competing and sharing because, like I
said before, it so much every chef think, oh, my
mine's the greatest, but you know, to kind of hold
yourself back and think, you know, everyone says that, but
to really go and share what I've learned from people
like Tony Jimmiani and Graziano and Leo Spizzeri and all
these different people in the industry, I mean, Sean Rendazo,

(35:45):
Jeff Smokovich, I mean, and then that's just the pizza side,
and being able to learn so much of the business
side from Nick Bogaz and Mike Bousch and people like that.
They're really you know, because it's so many places these
actually in the last you know, most of my life,
I've actually seen you'll see these amazing chefs over these
amazing restaurants, but they have no business sense, so they

(36:09):
shut down because yes, they can make a great meal,
but they can't price it correctly, they can't leave the staff.
So much of it, it's just this balance of not
just cooking well, but leading a team well and leading
organization well. So it's really, like you said, going to
that Pizza Expo is just for anyone out there that
makes pizza. You need to either go to the Pizza
Passa Northeast. You kind of can go that one, but

(36:31):
you really got to go to the Pizzaxpo. It is
the greatest thing in pizza and what you can learn
and I love it's not just what you learn from
the speakers and the demos, it's what you learn from
the people next to you, the other operators that are
in it with you, and they understand exactly what you're
going through.

Speaker 7 (36:47):
Help each other out, and they'll help you very little egos.
I mean, between Derek Sanchez and you said, Tony John Arena, you,
I mean, it's amazing you guys will help each other
and it's just it's such a great feeling and really
really out and we knew you when three years.

Speaker 8 (37:02):
Ago as well. We came to your restaurant.

Speaker 7 (37:06):
Yeah, anyway, really, you've been a joy knowing you and
and I just love your success. I love your passion
and that's the measing we want you on here. If
people want to get a hold of you, what's the
best way to do it.

Speaker 10 (37:18):
So I'm on Facebook, Instagram at Sarato Willis. Sarowillies dot
com is a great way to reach out to me.
You can also find me classes for my schooling there.
I do one day classes, I do one week certification classes,
and I also do I'm consulting. I've helped open places
in Canada and oh my goodness, and in the California

(37:41):
all the way to Salem, Massachusetts. So I definitely done
classes in Chicago and so I definitely if you need me,
I can be there. So I know anyone that needs
help with pizza, especially Sarrow's at preferm It.

Speaker 7 (37:54):
So I'm your guy, Okay, no, I know someone who's
starting something, so I'll get a hold of you. But well,
thank you so much for joining us. And I know
Izzy and I were just big fans of you, and
you're just a great guy and I really appreciate knowing
you and can't wait to see you again. And uh,
with he Isy's birthday coming up, I think I'm going
to send her to your pizza school.

Speaker 10 (38:15):
I think that'd be great, come on up, and I
love that. It'd be a great time. We'd have some fun.
The next one's going to be in October, so okay,
won't be too hot and hopefully won't be too wet.
It'll be a lot of fun. But thank you guys
for what you do for the whole food industry and
how you just kind of elevate everyone around you. So
thank you so much for this opportunity and great talking.

Speaker 8 (38:35):
It's good fun and it's fun talking to people like you.

Speaker 5 (38:37):
So yeah, I know I have a good one.

Speaker 8 (38:39):
Make some more pizzas, go ahead, wait for you than you.

Speaker 5 (38:46):
Bye.

Speaker 7 (38:46):
What a great guy, just I mean, you know, we
met him before, we went to a restaurant, went he
his restaurant and just just a nice, humble guy. And
then when we were in Seattle we thought let's try it.

Speaker 5 (38:58):
It totally blew my mind.

Speaker 6 (38:59):
He showed me the steps he took and the different
you know storage and let the dough rise. I mean,
what an inspiration. It really got me excited want to
try with Doe because I had no idea, like zero
idea with how how much science and how much knowledge
you need to make a dough. I thought, Okay, just

(39:20):
throw it in, it'll be ready. And it's totally not
that way.

Speaker 8 (39:23):
Yeah, yeah, I know.

Speaker 7 (39:23):
He's a great guy, and I just it's nice when
you meet people like that.

Speaker 5 (39:27):
You know, very inspirational.

Speaker 8 (39:29):
Yeah, and again he will help you no matter what.
That's really nice.

Speaker 5 (39:31):
So definitely.

Speaker 7 (39:33):
Okay, now that we've gained all this weight with all
our carbs, it's one thing downside is the carbs, but
there's other opportunities.

Speaker 5 (39:43):
And just to balance it out right now is.

Speaker 8 (39:45):
Very special for it.

Speaker 7 (39:46):
There's a lot of different reasons for me, one of
which is barbecue month. And we have someone on who
knows all about barbecue month and her name is Janina
and Janine. Welcome to let's sign out, y'all.

Speaker 12 (39:58):
Thank you so much.

Speaker 4 (39:59):
It's good to be.

Speaker 7 (40:00):
I would announce your last name, but I want to
make sure I do it right. Why don't you announce
pronounce your whole name.

Speaker 1 (40:06):
Yes, I will.

Speaker 12 (40:07):
It's Janine, Bobin Meyer.

Speaker 8 (40:08):
Bob and Meyer.

Speaker 7 (40:09):
Okay, we were close to it, so welcome to the show,
and now this is barbecue month. Now you have something
called City Moms and what is that exactly?

Speaker 13 (40:18):
Yeah, So the City Moms were a digital lifestyle media
platform for moms and we're actually the fastest growing parenting
media brand in the Midwest.

Speaker 8 (40:27):
Wow.

Speaker 13 (40:27):
So our followers and our readers, they are coming to
us for you know, all those great tips and tricks
on parenting. And we also have a free membership as
well for moms who want to join and just kind
of dial in and dig in a little bit more
with a good support system.

Speaker 8 (40:42):
Very cool. That's very neat, very interesting.

Speaker 7 (40:44):
So now again May is the National Barbecue month, and
let's you talk about that. You have a little facts
about that, Yeah, I mean.

Speaker 13 (40:53):
May it is such a fun month. I know for
us at the City Moms, we're just chatting all of
the things kind of free summer right now, so the
picnicking and pool tips. So it feels only fitting that
we can really bring summer in with the barbecue and
you know national barbecue months. I mean we've got one
of the key barbecue days, like one of the biggest
barbecue days coming up in May, that Memorial Day. Do

(41:15):
you guys happen to know what the other two are.

Speaker 12 (41:17):
I bet you do. It's pretty easy.

Speaker 5 (41:19):
Father's Day, fourth of July, fourth.

Speaker 13 (41:22):
Of July, yep, fourth of July is a good one.

Speaker 5 (41:24):
And then there's one more Labor Day, yes, yes.

Speaker 13 (41:28):
Memorial days. Yeah, so those are going to be the
most popular days to barbecue throughout the entire year. But barbecue,
actually it has its origins traced back to like many
centuries to these Caribbean tribes that used to grill meat
on a wooden grate and they called that barbaricola. So

(41:50):
that's really where like that the idea of barbecue comes
from cool neat.

Speaker 7 (41:56):
Yeah.

Speaker 13 (41:56):
And I mean there's four prominent, you know, barbecue dials
here in the US, and all of them have a
little bit different kind of unique blair and flavor to them.
So I mean, I know, you guys know the know
the top four. I think my favorite.

Speaker 12 (42:11):
Probably Texas barbecue. Do you have a favorite?

Speaker 6 (42:14):
Yeah, that's I'm from Texas, so I have to say
Texas style barbecue.

Speaker 12 (42:19):
Yeah yeah.

Speaker 7 (42:20):
And sounds like like Carolina is more with with more
of these yeah.

Speaker 13 (42:25):
Yeah, yeah, absolutely, that's that's probably my second phase definitely,
So I agree with you.

Speaker 7 (42:31):
Now we're talking about Southern small batch recue small batch
mine went strange and now porkrindes are great. A lot
of people don't realize the benefits of it and the
uses of it, especially if you're diabetic, or especially if
you're looking on a keto diet a little carbon diet.

(42:52):
They're like the perfect thing. So want you talk a
little bit about that, Yeah.

Speaker 13 (42:56):
I mean, you know, they're also gluten friendly. And I
think one of the most interesting things really about about
pork rinds is they've become such a popular snack for
folks that are on that keto diet. But they actually
have a better nut traditional content than potato chips do,
so believe it or not, they're a healthier snack alternative

(43:18):
to potato chips. And I mean, I've we grew up
kind of eating pork rinds quite a bit as kids.
My grandfather's family's.

Speaker 12 (43:27):
From Mexico, so it's.

Speaker 13 (43:29):
Very native to his family and origin, and you know,
so for us, we ate.

Speaker 12 (43:34):
A lot of them.

Speaker 13 (43:34):
I think they kind of tapered off a little bit
in adulthood. We've definitely started to bring them in more
now though, into our diet and kind of our snack habits,
but you know, it's kind of that smoky taste of
pork rinds is just it's so unique. It's so different
than a typical kind of chip or potato chips.

Speaker 7 (43:51):
Well, there's so many brands out there, but this company's
Southern recipe Small Badge is our favorite because it's not
just your traditional pork rinds. It's got and fla turrible flavors.
And once you talk a little about those, I knew.
We just got some samples.

Speaker 8 (44:05):
Of new ones. Yeah, and which is amazed what's out.

Speaker 6 (44:09):
There, the flavors, the choices and different preparation they have.

Speaker 12 (44:13):
Yeah. Yeah, there's so many different flavors.

Speaker 13 (44:15):
I mean original flavor for sure. I think we're most
partial at home. My kids and I love the sea
salt and cracked black pepper one. They've got a Korean barbecue.
They have a chili cheese. I mean, there's so many
different places.

Speaker 8 (44:30):
Chili cheese is the new one.

Speaker 6 (44:31):
Were has a pineapple habanero, and then they have the
dill one.

Speaker 5 (44:36):
That's one of my favorite. I love dill flavors.

Speaker 6 (44:39):
Oh my gosh, they got a spicy doll one that's amazing.

Speaker 13 (44:43):
Yes, we just tried that one the other week.

Speaker 12 (44:46):
I mean, I feel like pickle.

Speaker 13 (44:47):
Chips are making such are having such a moment right
now that definitely comes along with it.

Speaker 8 (44:52):
Even Pickle Brian's.

Speaker 7 (44:53):
Now people are selling pickle Brian's, so like with chicken,
they say to marinated, and I mean, it's amazing how
things are happening from from a small little thing that
usually had one. You know, you use pickles, you eat
them and that's it.

Speaker 8 (45:04):
You throw it away. But not now.

Speaker 5 (45:06):
I think most people like pickles.

Speaker 6 (45:07):
Yeah, I think that that's a flavor that you know,
most people know, they're familiar with that flavor, so it's
easy to change it into different preparations.

Speaker 7 (45:15):
So yummy, but yeah, now they also Southern recue. Small
Bash also came out with croutons K K R U
T O n E s And it's Italian sala and
have herb butter and they're small. We have a bag
in front of us, is it we haven't opened these up?
W don't open up?

Speaker 5 (45:30):
Okay, all right, but a lot the small little.

Speaker 8 (45:32):
Piece is perfect for salads.

Speaker 12 (45:35):
Yeah, I'm jealous.

Speaker 13 (45:36):
I haven't had a chance to try those yet, but
I mean we were kind of already breaking those up
on our own at home to top our salads with.
So I really love that they've made the jump into
this new product.

Speaker 7 (45:47):
Also, they're good for if you grind them up for
frying them.

Speaker 5 (45:51):
Yeah, breading.

Speaker 6 (45:52):
You can even bake something with it, you know, Like
there's a actually recipe for zucchini fries, you know, on
one of the bags that tells you how to use
their product to make different you know, toppings or different
you know batter. So I'm actually have a piece of
kruise on in.

Speaker 8 (46:10):
My hand, very small piece.

Speaker 5 (46:14):
The Italian towns really good. These are very light.

Speaker 10 (46:18):
Good.

Speaker 13 (46:19):
Well, and you mentioned the recipe. The Southern Recipe Small
Batched website has a full tab of fabulous recipes and
one of the ones that we actually just grabbed at
home that we're going to try tomorrow for the threaded
onion rings.

Speaker 12 (46:33):
So even using those two bread onion.

Speaker 13 (46:34):
Rings, I was like, that is so unique, and I
love that you can even alter the flavor with whatever
pork rind flavor you decide on.

Speaker 8 (46:41):
M hm, that's great.

Speaker 7 (46:43):
Now, in terms of the website, I went to get
the website Southern Recipe small batch dot com, or you
can also get them different markets near us, there's uh
Route Stater Brothers.

Speaker 8 (46:56):
They don't have mall, that's the problem.

Speaker 7 (46:58):
So we're I would say, just going to small batch
website or pork Rinds dot com. That's another one that
has all your flavors.

Speaker 8 (47:07):
It's so easy, absolutely yep.

Speaker 13 (47:10):
And they've got a great store locator on the site
so you can find them close to you. I know,
because Ralph is a Kroger, you know, brand store. We
have Kroger here in the Midwest, so I've actually visited
a few different Krogers to get different varieties. You know,
maybe one store has one Winster doesn't. So it's kind

(47:31):
of fun way to scavenger funt with my kids. But
I mean they're all worth it for sure, just to
try and snack with.

Speaker 7 (47:38):
Right now, there's one recipe that I'm reading that I
haven't tried yet, but I sure want to. It's on
pork rind nachos. And once you talked about that a
little bit, that's pretty pretty amazing. Yeah.

Speaker 13 (47:48):
Absolutely, I Mean we've really replaced our nacho ship at
home with pork Crimes. So this is one of our
favorite recipes. The recipe that we're kind of talking through
includes six ounces of our Southern recipe small batched porkrimes
any flavor, So your favorite flavor you pick. But then
you're going to use one cup of your favorite barbecue brisket,

(48:09):
so perfect for nurtion of barbecue months. Grab a cup
of sour cream, put some colefala is optional. I happen
to love it though on this recipe. And then your
favorite barbecue sauce. So you're starting it's quick and easy.
You're warming up the brisket first, grab a big platter
at home. Then you're going to layer your pork rimes
first and then top that with the other ingredients, and

(48:31):
then you know, sprinkle that up that barbecue sauce kind
of on the top, and it makes such a great snack,
perfect for your picnics, perfect for your Memorial Day barbecue.

Speaker 12 (48:42):
We've actually started using this as kind of our movie
night snack.

Speaker 13 (48:45):
So it's just it's delicious and dynamite, and not only
all the flavors kind of coming together. I love that
there's so many different textures.

Speaker 7 (48:52):
In this recipe too, right, and that makes a difference.
So again, Southern recipe small batch dot Com. You get
them at Rouse Theater brother Markets or you can go
to pork Rines dot com and let's talk about your
website little bit. Uh it's it's city was a city Mom? No,
I can't find your.

Speaker 11 (49:07):
You got it?

Speaker 12 (49:08):
City mom dot org?

Speaker 13 (49:10):
Yeah, okay, and the city mom dot org.

Speaker 8 (49:13):
It sounds like a lot of fun.

Speaker 7 (49:14):
And especially with women who have kids and are staying home,
you know you want you want to have how to
save time, how to save money, how to save energy,
and that's what you're all about.

Speaker 8 (49:24):
It sounds like.

Speaker 12 (49:25):
Yeah, absolutely right now.

Speaker 13 (49:27):
On our blog, we're talking a lot about prepping for
a summer camp. So if you're starting to make that
transition into summer camp, you know, head over to the
Citymoms dot org for some break hits. We're also chatting
a little bit just about Mother's Day because I mean,
kind of a big holiday coming up tomorrow with Mother's Day.

Speaker 12 (49:44):
So if you.

Speaker 13 (49:45):
Need some last minute gifts maybe that you need to
grab for the mom in your life, we've got a
whole list of them over there too.

Speaker 8 (49:51):
Wow.

Speaker 7 (49:51):
No, cool.

Speaker 8 (49:52):
What long have you been doing the website?

Speaker 13 (49:55):
We've been and this is actually for ten years. It's
definitely been a really fun time, great way to meet
other moms, not only immediately in your community, but across
the country as well.

Speaker 7 (50:06):
Wow, anything you could talk about coming up any new
flavors with the with the small batch, you know, I.

Speaker 13 (50:13):
Mean you kind of hit the nail on the head.
The latest exciting news are these new Krutons, the Southern
Rescue small bats of Clutons products. And I mean we're
loving these not only on soup but salads as well.

Speaker 12 (50:27):
And I mean.

Speaker 13 (50:28):
They're just that's just so fun. But so many different
flavors you can take in the National Barbecue months and
I really think I mean, like I said, our favorites
that sea salts, cracked black pepper, so lots of good ones.

Speaker 12 (50:40):
The juice brown you.

Speaker 8 (50:41):
Saw that one.

Speaker 7 (50:41):
I think mine's the pineapple one. I like the pineapple
hob andero. I'm anxious to try the pasilla and.

Speaker 5 (50:48):
We try the kimchi. The Caorean was really good.

Speaker 6 (50:51):
The Quean barbecue, the Quarran barbecue flavor, Yeah, that's really good.

Speaker 7 (50:54):
So I'm sure they're right now thinking about new new flavors.
That seems like as companies above, that's that's our big thing, is,
you know, instead of just be different, that's the main thing.

Speaker 8 (51:05):
I guess.

Speaker 6 (51:06):
I like flavor and fuse. Like I just tried that
cruton that's Italian style, and you can taste oregano, like
it really feels like I'm meaning something very Italian, right,
So that will make it really I mean, I can't
imagine just using that on top of a salad, but
I can probably use it like crunch it up and
make Italian you know, for like maybe chicken parmesan or

(51:30):
and that'd be awesome to.

Speaker 5 (51:31):
Have that flavor. I mean, it's already fused into your batter.

Speaker 12 (51:36):
Absolutely.

Speaker 13 (51:36):
I mean the way that pork rines are made, you know,
those are they're seasoned while they're still hot and then.

Speaker 12 (51:42):
They'll you know, so I really feel.

Speaker 13 (51:44):
Like through that cooling process, the rhinds themselves just really
take on so much of that flavor from the seasoning.
So I just I love the way that that kind
of process works.

Speaker 7 (51:53):
Now, if I'm a mistaken there, one of the factories
is right near us in Beaumont, I'm pretty sure I
remember that. Uh it's nearby, So that's it. That's more
exciting to maybe go invite us and we can go
to a factory.

Speaker 8 (52:06):
That'll be fun to do.

Speaker 13 (52:06):
Yeah, yeah, absolutely, maybe you guys could be part of
the new Tester team for some of those new flavors.

Speaker 7 (52:12):
That sounds good, Jenny, Thank you so much. Once you
give and give your website.

Speaker 13 (52:18):
Out, So I am at the Citymoms dot org. And
if you want to find a store locator to find
those pork rands that are closest to you, that's seven
recipes small bats dot com.

Speaker 8 (52:29):
Great. Okay, well, appreciate having you.

Speaker 7 (52:32):
I'm full from the pizza and from the pork rinds
and to talk about all this food, I'm ready to
I'm ready to just eat more. I guess almost time.
So well, thank you so much for joining us. And
uh yeah, we'd love to have you on again. So
anytime you have your new products or anything, give us
a call.

Speaker 12 (52:47):
Absolutely sounds great. Well, thank you so much.

Speaker 13 (52:49):
Take care all right, take care of well.

Speaker 7 (52:53):
A lot of fun show and talk about people who
have just a lot of fun and passion for what
they do.

Speaker 6 (52:58):
Yeah, I mean each one of the guests really thought
outside the box too. You know, things you can do
with their you know products, you know, like the sourdo
you wouldn't think, oh people have a sourdo? They think
oh i'a make a pizza out of it. You know,
same thing with the product pork rinds. And your pork
rind has been around probably for ages.

Speaker 5 (53:17):
Right.

Speaker 6 (53:18):
I don't think anybody thought, oh it's just be plain flavor.
Me always see the chili or chili lamone or you know,
like barbecue flavor. But I mean thinking outside the box.
Have all these interesting flavors and what to do with it.

Speaker 7 (53:30):
Well, your birthday's coming up, and I do want to
send you to Will's class so I can benefit from it. Yeah,
until next week. We're on every Saturday from four to five.
Let's dine outIo and right here on AM ten fifty
and I.

Speaker 8 (53:47):
Until next week?

Speaker 5 (53:48):
And is he bussy beat?

Speaker 8 (53:49):
Everybody?

Speaker 7 (53:54):
Hi?

Speaker 11 (53:55):
This is Pastor Adrian McClellan with Jesus. Is the way ministries?
Are you now ready to understand the Word of God
in truth instead of by uninformed and misinformed people. Tune
in on Sundays at one pm for the truth. You
will be very grateful that you did see you there.

Speaker 14 (54:16):
Hey, this is Gary Garb. If you work out like
I do, or have a job where you sit all
day and your back hurts and you're in pain and
you don't.

Speaker 1 (54:24):
Know what to do.

Speaker 14 (54:25):
I have the perfect solution for you. It's icepod. Icepot
Active is form fitted compression where with pockets that fit
ice cold gel packs called flex pods. These flex pods
fit around your joints ensuring maximum pain relief.

Speaker 1 (54:41):
I use it all the time.

Speaker 14 (54:42):
Because I'm always active, playing golf, working out, fixing up
my place right now, and I put it on in
the evening around my back and it gives me maximum
pain relief.

Speaker 1 (54:54):
Laker's legend.

Speaker 14 (54:55):
James Worthy is a founder of this company and really
believes in it. To find out more about ice go
to ipodactive dot com and get yours today. That's ic
bodactive dot com. This week they are having a flash
sale where you can save twenty five percent off by
using the promo code KCAA. Go to icebodactive dot com.

Speaker 11 (55:17):
Hi, this is Pastor Adrian McClellan with Jesus is the
way ministries. Are you now ready to understand the Word
of God in truth instead of by uninformed and misinformed people.
Tune in on Sundays at one pm for the truth.
You will be very grateful that you did see you there.

Speaker 15 (55:39):
There's never been a better time for men to be
whoever they want to be, Yet it's never been less
clear who men really are. Guys Guy Radio, starring author
Robert Manny, is on Caseyaa every Wednesday at eight pm.
Whether it's relationships, sex, wellness, or spirituality, join Robert as

(56:00):
he interviews the experts about how men and women can
be at their best. Guys Guy Radio, Better Men, better world.

Speaker 3 (56:10):
And Now the voices of KCAA was an exciting announcement.

Speaker 10 (56:14):
Want to hear NBC News or KCAA anywhere you go, Well,
now there's an app for that.

Speaker 7 (56:19):
KCAA is celebrating twenty five years in our silver anniversary
with a brand new app.

Speaker 6 (56:24):
The new KCAA App is now available on your smart device,
cell phone, in your car, or any place.

Speaker 5 (56:31):
Just search KCAA on Google Play or in the Apple Store.

Speaker 8 (56:35):
One touch and you can listen on your car radio,
Bluetooth device, Android Auto or Apple Car Play.

Speaker 16 (56:40):
Catch the KCAA buzz in your earbuds or on the streets.
Celebrating twenty five years of talk news and excellence with
our new KCAA app, Just do it and download it.

Speaker 14 (56:50):
KCAA celebrating twenty five.

Speaker 9 (56:53):
Years NBC News on KCAA Lomold sponsored by Teamsters Local
nineteen thirty two, Protecting the Future of Working Families Teamsters
nineteen thirty two, dot.

Speaker 8 (57:07):
Org, NBC News Radio.

Speaker 2 (57:16):
I'm Rob Bartier. President Trump is again vowing to clean
up Chicago. Today, he told a reporter to be quiet,
calling it fake news when asked if he was going
to war in the Windy City.

Speaker 8 (57:27):
We're not going to war.

Speaker 10 (57:29):
We're going to clean up our city.

Speaker 7 (57:30):
We're going to clean them up so they don't kill
five people every weekend.

Speaker 8 (57:34):
That's not war, that's common sense.

Speaker 2 (57:36):
Meanwhile, on Saturday, Trump said he was considering sending troops
to New Orleans to help fight crime. Homeland Security says
raids in Boston by federal immigration police have already begun.

Speaker 9 (57:47):
Why.

Speaker 2 (57:47):
He is bracing for Hurricane Kiko as it approaches the
Islands as a major Category two storm. The latest update
from the National Hurricane Center shows Keiko gradually weakening, with
top wins of one hundred and ten files per hour
as it s turns about six hundred and thirty five
miles east of Hilo, Hawaii. Chrysler parent company Stalantis is
recalling over ninety one thousand jeep Grand Cherokee hybrids in

(58:10):
the US due to a software malfunction. The NHTSA noted
that some Jeep Grand Cherokee plug in hybrid electric vehicles
from twenty twenty two to twenty twenty six may have
an overloading of the battery pack control module microprocessor, causing
it to reset. When this happens, the highbred control processor
can misinterpret signals from the battery pack control module, possibly

(58:32):
resulting in the loss of drive power. NFL Hall of
Famer and ESPN studio analyst Randy Moss is returning to
the network's Sunday NFL Countdown after completing his cancer treatment.
Moss celebrated the occasion earlier today with his colleague saying,
now all my treatment is over, ringing the bell now
I'm back with the family man. When publicly announcing his
diagnosis back in December, Moss promised he would return to

(58:55):
commentating duties. Carlos Alcoraz beat Yanik Center to win the
US Open. Alcoraz was dominant with a six' two three
six six' one six.

Speaker 15 (59:04):
Four.

Speaker 2 (59:04):
Victory in june Alcaaz had beat Center At. The French
OPEN Rob Bartier, nbc news radio.

Speaker 1 (59:11):
YOU'RE, listening to kcaa your good neighbor.

Speaker 3 (59:15):
Along the way located in The Heart, Of, san Bernardino
California the teamsters local Nineteen Thirty two training center is
designed to train workers, for high demand good paying jobs
and various Industries Throughout. The inland empire if you want
a pathway to a high paying job and the respect

(59:35):
that comes with, a union contract visit Nineteen thirty two
trainingcenter dot org. To enroll today that's Nineteen thirty two.
Trainingcenter dot, orgs, hey you.

Speaker 1 (59:51):
Yeah you do you know? Where, you are well. You've
done it now YOU'RE Listening To, kcaa LOMA linda your,
Nbc news station so expect THE. Unexpected m hm