KCAA: Let's Dine Out with Allan Borgen (Sun, 12 Oct, 2025)

KCAA: Let's Dine Out with Allan Borgen on Sun, 12 Oct, 2025

Episode Transcript

Speaker 1 (00:00):
Wallmakers, as the ongoing shutdown is set to drag into
another week. House Minority Leader Hakim Jefferies told Fox News Sunday,
the issue is impacting millions.

Speaker 2 (00:09):
My friends on the other side of the aisle. They
seem to believe that healthcare is an extraneous issue. It's
a central issue, and people throughout this country should be
able to afford to go see a doctor.

Speaker 1 (00:18):
It comes after court filing show the Trump administration has
begun laying off thousands of federal workers. Lisa Carton NBC
News Radio.

Speaker 3 (00:29):
NBC News on CACAA LOMLA does sponsored by Teamsters Local
nineteen thirty two, Protecting the Future of Working Families, Teamsters
nineteen thirty two, Dot Org.

Speaker 4 (00:43):
Glorious food, Weird, anxious to dry, our.

Speaker 5 (00:53):
Favorite diet just takes your own men at stake.

Speaker 6 (00:58):
Right, wonderful.

Speaker 7 (01:12):
Host, Welcome to another delicious edition of the Let's Sign Out.

Speaker 5 (01:35):
You put critic Alan Morgan here and is he bussy?

Speaker 7 (01:38):
We have a really exciting show for you today. If
you like food, haha, that's why you listen to us.
We're gonna be talking about a great market that Isy
and I go to all the time. It's our number
one choice of markets and in Redlands and it's called
Redlands Wrench Market. So we have the owner on and
just a really, really nice guy, and I'm just very
impressed with this market. That's why he decided to have

(01:58):
him on. And you have a lot of good stuff
going on. This weekend we're gonna be going or next
week we're gonna be going to the International Pizza Expo
in Las Vegas.

Speaker 5 (02:08):
So excited.

Speaker 6 (02:10):
Yeah, you don't have to eat nine hundred pizzas.

Speaker 5 (02:13):
Yeah, but I'll be walking around eating all the cheeses
and all the like condiments and the chicken and everything.

Speaker 7 (02:19):
Yeah, chicken wings, and they have everything there, pepperoni and stuff.
And I'm gonna be on judging panels for let's see
pan pizzas, I guess is the best way of calling it.
And so I've got from let's see Tuesday it starts
so from eight o'clock to four thirty three different panels
I'll be on judge and usually about ten per panel,

(02:40):
so that's about thirty pizzas. I'll be trying pant pizzas.
That's on Tuesday. Wednesday. It doesn't get any better. Eight
to about four thirty, another three more panels, so pant pizzas.
So that's at least sixty pizzas. I'll be trying. Sometimes
they throw in a couple extra. Then they're gonna have
something different this year it's with California Cheese. They're gonna

(03:01):
be doing a whole second What's where competition, I guess
using their cheeses. I'm not sure what that's gonna be about,
but I'm gonna judge that. And then Thursday I get
a break. No more pizzas. It's gonna be Italian sandwiches.

Speaker 6 (03:12):
I'll be judging. So that's gonna be from like nine
to one something like that.

Speaker 7 (03:15):
So and then I go and do a lot of
walking and hopefully I won't go to a diabetic coma.
But anyway, it's a lot of fun, nice people there,
and we're gonna do a lot of interviews with people
in the coming weeks. And also the other exciting thing
is Raise Shanghai Bistro. There are great sponsor dollars and
it's probably my favorite restaurant in the Empire, if not
with Top two for sure. And they just moved and

(03:39):
Isy and I we walked in and first of all,
I was mobbed, which is like the second time, second
day they opened, I think it was second week, No
second day, second day, it was mobbed, and I mean
it was a beautiful, beautiful restaurant.

Speaker 5 (03:52):
I think it's one of the prettiest. You don't see
a lot of nice, beautifully decorated modern Chinese restaurants around.
And they actually have multiple banquet rooms in different sizes
and so actually you know, just put a side like
you can do meetings in them. You can do banquets,
and then they have two huge dining rooms including a

(04:15):
bar in the middle of the facility.

Speaker 6 (04:16):
Well yeah, a lot of beers and wines, really nice bar.

Speaker 5 (04:19):
Yeah, and specialty drinks. And their menu has been expanded,
so if you've been there before, you haven't been there.
If you've been there before they used to have a
good sized menu, well now it's almost like triples the
amount of variety and it's just phenomenal. We tried several

(04:40):
items and really we really were impressed. And it's now.
Their new location is at four zero five West Stuart
Avenue and they're hours on Monday through Sunday from eleven
am till nine to thirty pm, So it's raised shang

(05:00):
Hi bistro and they're in the packing house district. It's
really have their own parking lot. You park on the
street and walk over. So really there's a lot, a
lot of options. There's like doors everywhere. I'm a huge,
huge building.

Speaker 6 (05:13):
Yeah you can't. It's gigantic.

Speaker 5 (05:15):
Before beautiful.

Speaker 7 (05:16):
Before they had maybe twenty five people. Maybe you can
fit in their restaurant. That's maybe maybe, but now a
huge maybe you get like two three hundred people in there.

Speaker 6 (05:25):
It's huge.

Speaker 5 (05:25):
Oh yeah, huge.

Speaker 6 (05:27):
And we're gonna be planning a banquet there. Our grub club.
We're gonna start doing that now.

Speaker 7 (05:30):
I'll know more about it next week, but I've already
got a great Mexican restaurant that's very unique. We're gonna
have them on and then I'm gonna work on rays
and doing a grub club there. We had once before
and everyone loved their food. So in the grub club,
for those of you that don't know what it is,
it's a dining oup club. And basically I go to
restaurants and it's restaurants that I like. If I like it,
you're gonna like it. And my goal is to get

(05:52):
you into a restaurant. Soho you're a new customer. That's
my main goal is to try new foods. So basically
it's anywhere from ten to fifteen items, tax tip, and
a non alcohol beverage. Anywhere from I would say thirty
to fifty dollars, maybe a little bit more.

Speaker 5 (06:07):
Sixty or seventy. It depends, you know, it just really
depends where are we going, what's offered on the menu,
and what's offered during this grub Club dinner.

Speaker 7 (06:18):
But every time we've had I can honestly say nine
out of nine and a half or nine three quarters
people love it.

Speaker 5 (06:25):
Well, we always sell out. So if anybody really is interested,
stay tuned to Alan borg you or Let's dine Out California.
Let's dine Out c a Instagram page or Alan Borgen
Facebook page, either one multiple pages. He's gonna announce it
when the next grub Club's going to be and what's

(06:48):
what where are you going to be that we'll showing you.

Speaker 7 (06:51):
So, yeah, the next one is only it's twenty four seats.
It's a very small restaurant, so we're going two days
in a.

Speaker 5 (06:56):
Row over and they'm a limited menu, so it's going
to be a smaller event.

Speaker 7 (07:02):
Yeah, smaller events, smaller price price, but just something to
turn you onto good food. And also in about two
weeks a week and a half or so, we're gonna
have join grub g r u B Club c l
u b dot com. So join grub club dot com.
And I had grub Club before grub Hub. I want
you to know that they stole from me, but it's okay,

(07:22):
I've not I have no problem with that. So the
main thing is to turn people on the food and culture.
And there's a lot of neat restaurants that we've been to.
There's one called Freckles.

Speaker 5 (07:31):
In actually Menefee Oh no, no.

Speaker 6 (07:36):
Sorry menton and uh you know the name Freckles doesn't
do anything to me.

Speaker 7 (07:40):
Used to be like a deli, but now now it's
a Mexican and really really good Mexico.

Speaker 6 (07:46):
This guy's from the Yucaton and well.

Speaker 5 (07:48):
He he, he likes he Actually all his food introduced
you for all the different regions of Mexico, so it's
not just Yucatan. They have it when the Santa Cruz,
I hate low low from every regions of Mexico, so
the flavors are a little different. And he also make
a twist of his own on some of the items.

(08:10):
So you know, really there's a little bit of everything
for everybody. And somebody who don't like tacos, they have
hammers and they're supposed to have really good Hambergers. Haven't
tried that yet. That's our next next stop. No try that.

Speaker 7 (08:21):
Yeah, we can't wait for that. So an away, What
else is going on? I guess I'd say we're gonna
do a lot of fun eating and Las Vegas a
lot of fun places that you know, we try to
go to restaurants that are hot that a lot of
people don't know about off the strip, and there's one
called Esther's Kitchen, which we heard nothing but great things
from chefs themselves.

Speaker 6 (08:40):
That's where they go.

Speaker 5 (08:41):
People rave about it, and there's like you have to
make a reservation, you can't just show up, and you
have to make it way in advance.

Speaker 7 (08:48):
So we did not already did it a week ahead
of time, and we got ourays at nine o'clock, you know,
but it's open till like eleven, I think, and they're
crowded all the way through.

Speaker 6 (08:56):
So now I'm.

Speaker 5 (08:57):
Looking forward to a good Italian food. Oh my gosh.

Speaker 7 (09:00):
Yeah, very unique dishes, The other one we're going to
is Palestation, back to that. We loved it the first time,
so we want to go back the second time to
make sure what we like the first time it's still good.

Speaker 5 (09:11):
Well, plus, they expanded their menu to describe more description
to their steakhouse, and their steakhouse is amazing. Their meats
are like melt in your mouth, and they have all
these wonderful sides. So I am so excited. I can't
wait because I literally dream about their side and their appetizers,

(09:33):
and so I cannot wait to get back there just
to put my mouth around the wonderful like food they offer.

Speaker 7 (09:41):
Are you going to cry when you eat like you
usually do cry with tears of joy?

Speaker 2 (09:44):
Oh?

Speaker 5 (09:44):
I would be in tears of joy.

Speaker 6 (09:46):
Between that and food orgasms. You're all over the place.

Speaker 5 (09:49):
I'm gonna be a happy girl next week. Yeah, I'm
gonna be totally happy because I'm going to be feeding
my face all day long. There's no angry moments.

Speaker 6 (09:59):
Well, I got her friends from Michigan I went to
graduate school with. They're coming him and his girlfriend And.

Speaker 7 (10:04):
Basically it's gonna be four days of three days of
the show of nothing, non stop eating Yep, someone's got
to do it.

Speaker 5 (10:11):
It's hard work, eating, shopping, concerts, shows. Hey, that's Vegas.

Speaker 6 (10:18):
We're gonna go. I see, I'm a giver.

Speaker 7 (10:20):
I'm gonna see depeche Mode, which I know nothing about.
But she was, you know, she saw godsmack with me there,
so you know it's hard being a giver.

Speaker 6 (10:29):
But we're a giver. So we're gonna see depeche Mode,
and then we're gonna see the Blue Man Group. I've
never seen them.

Speaker 5 (10:35):
And then also the day before depeche Mode. They have
a like a cover band that they do depeche Mode music,
and they actually are and in one of the other
casinos the day before. So if we happen to be
able to squeeze that in I don't know two of them,
we'll see, but I'm not putting that on the books yet.

Speaker 7 (10:54):
So highlight is when we get back on that either
the seventh or eighth of April.

Speaker 6 (10:59):
Way Newton, we're gonna go see.

Speaker 7 (11:00):
Yes, I'm going to see Wayne Newton, mister heavy metal,
I mean Guns N' Roses, Iron Maiden, ac DC.

Speaker 5 (11:07):
I wanted to see him. He's a legend. Okay, it's
a checklist of all the legends.

Speaker 6 (11:13):
That's pretty good. Singing from a gurney? Is that pretty good?

Speaker 5 (11:16):
I don't know. Never seen eighty I have no idea. Hey,
there's still dream shows. And we went and saw some
wonderful shows, and there was like one of the two bands.

Speaker 8 (11:30):
Like a.

Speaker 6 (11:33):
Temptations.

Speaker 5 (11:33):
Yeah, they were like eighty something years old. They were
still ding on stage, so I wouldn't put it past four.

Speaker 6 (11:40):
Tops and Temptations, And actually they were very good.

Speaker 5 (11:43):
Yeah, so age has nothing to do with it. So
he's a legend. I want to see him, you know.
I want to hear all the rave about you know,
even now.

Speaker 6 (11:51):
So are you going to sing along with him?

Speaker 5 (11:53):
I don't know if I know any songs but from how.

Speaker 6 (11:56):
About depeche Mode? You know, you know a lot of
songs from them?

Speaker 5 (11:58):
I do, but I think they're doing a lot of
and the new album, which I don't okay, I'm staging myself,
not new new music. Yeah, so I'm not sure. The
new music is a little bit different, and I haven't
heard every single one yet, so they only came out
with a couple of singles.

Speaker 7 (12:13):
So yeah, you know, we'll see Okay, depeche Mode, I
can't even name one song of theirs.

Speaker 5 (12:19):
You know them, you've heard.

Speaker 7 (12:20):
Probably heard them, but just yeah, yeah, OK. Usually when
I heard him on radio, I just turned it off
with go to heavy metal. But anyway, that's it. So
and we have a lot of fun stuff going on
throughout the weeks coming up. And what else is going
on just a lot, you know, a lot of good.
We've done a lot of eating. We went to a
place today called.

Speaker 5 (12:37):
Ten Hut Tenhu t.

Speaker 7 (12:39):
U n Hut and it's in ninety nine Ranch Market
in Corona, and what they do is very unique. They
do uh it's fried chicken, Korean style fried chicken. But
also they do hot dogs on a stick, not just
any you know costco hot dogs, I mean really good
hot dogs with what you can make it with cheese,
with sausage or well you.

Speaker 5 (12:59):
Can have half and half, and then you wrap it
with wre cheese and then they put a coating that's
totally different than a corn dog. It's actually way better
and lighter. And then you can actually add little potato
cubes on the outside and then on the outside they'll
coat it with either sugar nothing one of the three

(13:20):
sauces they give you, or they have something called pringos.
It's like it's barbecue pringles. They crushed it all up
and they coat it on top of on the outside
of this so called corn dog that looks like there's
like pimpoles on it with potato cubes. It's amazing. Like

(13:42):
I don't even eat sauce, it's so good. So I
got the cheese and sausage, so half mozzarella, so stringy
cheese you bite into it and melting in your mouth,
and then you get the hot dogs and the bite
in between, and then you get the light fluffy outside
and crunchy and full of flavor. I just I'm so impressive.

Speaker 6 (14:01):
It's under five dollars not expensive.

Speaker 5 (14:04):
Yeah, I mean, you know, for two people to get
like a meal under twenty dollars, it's like almost unheard
of nowadays.

Speaker 6 (14:11):
Yeah, we had.

Speaker 7 (14:12):
I also had a chicken sandwich air with cool slough,
and that was good. I like this chicken be a
little more crispy or fried chicken. But you liked it
because it wasn't as real breading, which is notice.

Speaker 5 (14:22):
Well there's not a lot of breading, but solid like
solid meat, like two big tenderloins of meat. So it's
solid white meat and it's just got so good sauce sauce,
it's moist, the bun's not soggy, and dipping their sauce
on top of that. And then they do crinkle fries.
And I have a soft spot for crinkle fries.

Speaker 6 (14:41):
What's your favorite?

Speaker 5 (14:42):
I do love crinkle fries. Yeah.

Speaker 6 (14:44):
But you know one thing you don't like is Hushpuppies, right, Yeah.

Speaker 5 (14:48):
I grew up in the South and it's a huge
thing Hushpuppies.

Speaker 6 (14:51):
I just so you had them all time.

Speaker 5 (14:53):
Yeah, I'm not a really big fan of rushpuppies.

Speaker 7 (14:56):
I love hush pussy and it's making a come back.
A lot of restaurants are.

Speaker 5 (15:01):
Food is very comfort food, right and now with all
these people with gluten sensitivity, Hushpuppies is corn bread, you know,
like it's totally different potato. Yeah, so it's it's actually
different breading, you know, so people can actually eat it,
so's it gives Well, corn bread doesn't have guten in it.

Speaker 6 (15:22):
It's not cornbread.

Speaker 5 (15:24):
M Hush Puppies is like the corn bread bass. Yeah, totally. Ok,
you can talk, Okay, all right, there you go. There's
a loads vignette of depeche Mode. Oh, here. He goes out,

(15:44):
and anyways, our guess is on his cell phone versus
at the radio shows, so he's going to give him
some direction how to call in and we'll talk to
Dave from the Redlands Ranch Market and it's international market
that offers a variety of food. They have a food court.

(16:05):
They're going to be thinking of expanding it. They have
a huge meat counter, they have a bakery. They have
a little like a fresh fruit section so you can
get like fresh fruit.

Speaker 6 (16:15):
You're giving it all.

Speaker 5 (16:16):
Away, I know, but it's so good. I'm so excited.
Had to talk about it. If you're on the other line, though,
you weren't paying attention anyway, So.

Speaker 6 (16:23):
I heard it.

Speaker 7 (16:24):
I heard it now, David, he called me on my phone.
He's there, he goes he just called it. So. But yeah,
it's really a fun market and if you're looking well,
you like.

Speaker 5 (16:34):
And you can get ingredients to make something at home.

Speaker 6 (16:37):
Okay, don't don't give it away. We don't want to
be too pushy. Okay, David on the line to great Okay,
on the line now is the master.

Speaker 7 (16:47):
This is the owner. Him and his family have owned
it for many years. His name is David Ireland. And
the name of the market is Redland's Ranch Market and
welcome to the Let's sign out show.

Speaker 8 (16:59):
David, thank you allan happy to be with you.

Speaker 7 (17:03):
Okay, my headphones film, I get so excited my headphone anyway,
oh my pleasure. It's really every time I see you,
you brighten my day. And you know, a good business
it really starts with the owner. And I have to
say it's not because I know you or you know
I'm I don't talk to you behind the back. But it's

(17:24):
really nice when you walk in and the staff are happy,
they're smiling. The owners you walking around, you're always giving
them praise. You really care about customers. It's very, very
different than going to Albertson's or Vaughn's. Most time you're
lucky to get any kind of service, you know, but
your sat your staff are amazing. They take they walk

(17:44):
you around to different if you can't find something or
if you're looking for something, they'll take you there instead
of just telling you where to go.

Speaker 6 (17:51):
Your check out.

Speaker 7 (17:51):
Your people who check out are very friendly, very accommodating,
and so anyway, I want to get that off my
off my chest. I just I really I applaud you
and your efforts. And now this is a family run business.
Your dad started this, and let's talk a little bit
about the history of Redlands Ranch Market.

Speaker 8 (18:09):
Yeah, well, my dad started actually back in the late
sixties and small neighborhood type stores, and we came to
Redlands in nineteen ninety six, was previously in alpha beta
and just kind of started started working on the store
and opened the store primarily as an authentic Mexican market

(18:32):
with you know, authentic Mexican foods. That was our primary focus.
So anybody that loved Mexican food and our Hispanic community.
I just love the culture. I've always always enjoyed that
aspect of it. But yeah, you know, we have a

(18:53):
great team. I just wanted to say before you're praising
us for our people.

Speaker 9 (18:58):
We do.

Speaker 8 (18:59):
We have a great team. It just makes my job
so easy and I just feel fortunate to be able
to be part of it. And I think what happens
most of the time is those are the people you
run into on the floor. I get to come and
say hi. But we just have a great Over the years,
we've kind of transitioned and the recent few years, i'd

(19:23):
say six eight years, we've really shifted to include a
lot more international products as well.

Speaker 6 (19:28):
Yeah, the only o Empire. There's not a lot of markets.

Speaker 7 (19:31):
I mean there's ninety nine ranch Market, which is orders
for the Asians, and that's far away. That's far away.
I mean it's in terms of Redlands and just riverside hampered.
There's not a whole bunch going on here with ethnic
markets and yours.

Speaker 6 (19:43):
I mean you've got the main street.

Speaker 7 (19:45):
Items too, don't get it wrong, but you've got it
from every country known to man kind. And let's talk
about some of the structures in terms of some of
the countries that you have represented.

Speaker 8 (19:55):
Yeah, well, in addition to our our authentic Mexican, we've
got a lot of Mediterranean, Middle Eastern products. We've got
you know, Eastern European products. We've got a lot of
Indian products and even Ritarian East African products. But mostly

(20:18):
that's just developed by listening to our customers. So you know,
we've you start getting a few products, maybe a few
Indian grocery items, and then and the customers. We try
to make everybody feel really welcome and open to suggesting things.

(20:39):
So if we don't have something that that a customer wants,
we definitely do our best to go out and source
it and add it to our mix. A lot of
our customers we're driving to Orange County, LA or products,
you know, a couple of times a month maybe to
do their shopping. And so yeah, we definitely don't want

(21:00):
them to have to do that. We've kind of tried
to kind of cater to the international crowd and our
community and basically try to become like a destination for
international groceries.

Speaker 7 (21:12):
And they right, And I know, your biggest thing now
is Keto products. You've got a huge section of Keto
products anything. Plus you have a bakery there, which we'll
talk about a little bit later, but you make your
own Keto products there, and you know, cheesecakes, I mean,
all kinds of stuff and.

Speaker 5 (21:28):
It actually tastes really good.

Speaker 7 (21:30):
Exactly for those of us who are either diabetic or
overweight or just want to eat healthier, Keto is the
way to go, I think. And so that's really nice
to have something like that because that's hard to find.
It's most markets and bakery they just carry the mainstream
items but not everything where you have a lot bigger sections.
So that's your newest one. But one thing about you,

(21:52):
I guess because your staff are so good, you don't
have to work as hard. You can do some thinking,
and boy, you've been doing some thinking. I mean you're
probably the most dynamic owner I've ever met. I mean
you really listen to your customers and you just so
talk about it, you actually do it.

Speaker 6 (22:07):
And that's one thing about you. When you say you're
going to do something, you do it.

Speaker 7 (22:10):
I know your beer section there, I know a lot
of people wanted a bigger variety of beers, and let's
talk about your beer cave.

Speaker 6 (22:16):
I mean it's huge.

Speaker 8 (22:18):
Yeah, we we've always you know, it's it's to your
point on making my job easier. I do alan really
enjoy I kind of am always dreaming about what what
could be, and so sometimes that's good. Sometimes, you know,
it doesn't always reflect what the customer wants to In

(22:40):
the past previous few years, I've really learned to just
kind of slow down listen to the customers. So so
when when the customer needs and a vision dream of
something new kind of comes together, then that's when it's fun,
and that's when that's when it really clicks. The beer
cave is yeah, I mean we've always had our domestic

(23:02):
and a lot of Mexican imports, especially in some imported beer.
But we years ago started doing Craft's beer section. That's
become a substantial part of our beer sales. And then
and beyond that, we started bringing in a lot of
Eastern European beers and just have a nice selection of those.

(23:25):
So it's fun. We try to mix in a beer
tasting on Fridays and just I don't pretend to be
an expert, but I can tell you if if the
beer is good or not.

Speaker 7 (23:35):
Oh yeah, you're not afraid to tell people too, and
that's a good thing too. So you'll listen to let's
sign out. You'll right here on AM ten fifty and
the Express one six point five FM, the station to
Leaven know this to behind. We're talking with a wonderful
man who I just really admired, David Ireland, who is
the owner him and his family owned Redlands Ranch Market.
It's eight hundred East Lagonia in Redlands and their website

(23:58):
is Redlands ranch Mark dot com Redlands ranch Market dot com.
A little long, we got to work on that one day,
but other than that, really.

Speaker 8 (24:07):
Really good, so maybe we will.

Speaker 7 (24:09):
Okay, now, in terms of your products, let's talk about
some of your sections. Let's talk about your produce section first.

Speaker 8 (24:16):
Okay, we'd like to uh, you know, always have had
fresh We we probably i'd say a year and a
half ago, redid it, reset it, brought in new cases
so we could open up more and kind of with
our groceries, we listen into the customers bring in a
lot of international produced items of course when they're in season.

(24:38):
And then you know, we've always always focused on a
good quality product, but great values and produce too, so
there's just a lot of variety that the pro department
basically starts almost at the front door and goes to
the back wall. So it's been it's a fun section.

Speaker 6 (24:55):
Yeah, it not only looks good.

Speaker 7 (24:56):
I mean some markets, you know, they look good, but
the food taste crappa, you're really good.

Speaker 6 (25:00):
Not that you taste it right, no.

Speaker 5 (25:01):
But I mean all the if you look at their vegetables,
like the produce, it's all perky, and it's all night
nice and spirm you know, not a limp, you know,
and then you know when you see some stuff come
in like we even found squash Boston something last year
and make pizza with it. We've found like all kinds
of stuff you didn't think you get.

Speaker 7 (25:21):
Fresh and come on, you'll see that Okra fresh, ok
see that and tero dragged fruit.

Speaker 6 (25:27):
Remember cal fruit. You have a little bit of everything.

Speaker 8 (25:31):
Yeah, we'll be we're getting to here in the next
well month and a half, two months. See how it
goes with the season we've had. But we're getting back
into Okra seasons. So typically I'll go out and we'll
go out and pick up the fresh load of uh
okra out out in the local Coachella area and bring
it in so it doesn't have to go into l

(25:52):
A and sit for days and you know, pass through
the middle man. So we can always get it at
a really good price.

Speaker 6 (25:59):
And it's all super fresh exactly.

Speaker 8 (26:01):
That's always fun. Now you're close to that for our
Okra customers.

Speaker 7 (26:05):
Oh great, love Okra. Now you also mentioned seasonal hatch chilies.
Every time the season comerounts our hatch chilies. Guess what,
David just can't sell the hatch chili. He's got to
make it. He's got to roast them for you. So
in front of his story, he's got a giant roaster
and you buy a certain amount of hatch chilies and
guess what he roasted for you. Now that that's a

(26:25):
big hit is I know, people come all over and
I remember last time I walked by and you had
so much chili. I don't think I've ever seen them
any chilies in my life, you know, but that's a
big thing for you guys.

Speaker 8 (26:36):
We have for years. I remember when we first opened
our store, I had we have some local customers that
were from New Mexico, from the Hatch area, and they
kept trying me to get hatched. We got to get
him in and they offered to go pick them up
and bring them back, and it's just been a lot
of fun over the years. We found some great sources.

(26:56):
So they come in again directly through our supplier and Arizona,
right out of New Mexico. So yeah, they start coming in,
you know, Midsummer and and we just never know exactly
how long they're going to last, but every week we'll
just order more in and yep, love to roast them up.
We try to integrate them into our you'll notice and

(27:18):
Hatch Chili season. We'll do things like the Hatch Chili
and cheese boleos in the in the bakery and they'll
do hatch chili, salsa and different stuff in the tortilla
area as well as in the kitchen. So it's it's
a lot of fun. Yeah, people love hatch chili.

Speaker 7 (27:37):
Yeah, I mean it's got great flavor and just there's hot,
there's mild, there's different ones. Sometimes you can't even tell.
But I think that's great. So that's the produce again.
I think it's got almost every kind of produce you want.
I have a big selection of everything. And if they're
not there, just go ahead and get get the manager
or ask for Dave and guess what they'll get it
for you. I promise you will. Then you mentioned a bakery,

(27:58):
let's go right into that. Now, your bakery, you know
they have the traditional cakes and stuff you know for
birthdays and bar mitss.

Speaker 6 (28:05):
And all that good stuff.

Speaker 3 (28:07):
You know.

Speaker 7 (28:07):
Yeah, you can make your own cakes here and stuff,
but you do a lot of products with that you
make there right on grounds, a lot of Hispanic products
that are really really good.

Speaker 8 (28:16):
Yeah, it's it's been obviously a Mexican style bakery that
we've always kind of that's been our primary focus. It's
all from scratch, so it's it's not all and served.
You know type stuff where we've got two mixers. We
just added a second mixer because the bakery this last

(28:38):
couple of years, the bakery's kind of just exploded with
you know, new new customers and volume and and so
a scratch bakeries, it's all of course to have authentic
Mexican fundules day and bolos and teleras, you've got to have.
It's all scratch made. So we do it throughout the day.
The bolos will be start in the morning and they'll
be cooking them still, bringing the last ones out of

(29:00):
haven at six seven pm so that they're fresh. But
you know, you mentioned the keto gives us a chance
to do stuff like that. We have customers asking for
keto and and you know, when you have a scratch
bakery said well we'll try some stuff and you guys
tell us if you like it. And took a little bit.
We tried different sweeteners and finally ended up we use
all monk fruit sweeteners because that gives the best natural

(29:26):
sweetener taste and it's healthy and all natural. So it's
been fun.

Speaker 6 (29:30):
Who does all your tasting? Do you have any panel
of tasters? You know, Isy and I are available. I
mean not to.

Speaker 7 (29:36):
I mean, come on, I know you don't have pizzas yet.
We'll talk about that later on, but.

Speaker 8 (29:41):
You yes, you're welcome to come in and any give
us feedback. We love professional opinions.

Speaker 6 (29:47):
Well we're honest. That's the main thing. So okay.

Speaker 7 (29:50):
Other things that's very impressive is your fresh fruit and
fresh fruit juice bar. You know, when you walk into
the right, it's there, you can't miss it, and everything
looks so beautiful and nothing but.

Speaker 5 (30:01):
Fresh f Oh it's so nicely cut up. I mean literally,
like you want to just grab one while pay for it, eat,
eat while you're shopping because it's so fresh and so good.

Speaker 6 (30:13):
Yeah, juices and flatters and everything. And the other thing
too is catering.

Speaker 7 (30:17):
You do a lot of catering, and that's the kind
of place you kind of market you want to go
to because everything's to be fresh and whether it's deli
produce whatever they can do. We'll get into the deli
part of it, but catering is really really important. But
the fresh fruit is really really nice, and it's so
on a hot day you walk by there and you're like,
you want to eat a little bit of everything there.

Speaker 8 (30:36):
Yeah, and it was kind of easy for us Alan
because we had everything in the store right there in
the pros department is just a few steps away, and
I had always planned on doing it. It took a
few years to get it going up and running, but
it's just really nice because they just the girls can
go get what they need for the day to make

(30:57):
their fruit juices. I love the go Go juice that
kind of has just about everything green in it, but
they'll add some orange juice, some fresh squeeze orange juice,
little pineapple, little apple. So it's just for me. I
get my nutrients that way. A lot of days I'll
do a substitute meal just with that juice and helps
me keep keep from blowing up with all the food.

Speaker 7 (31:19):
Yeah, but you're like six foot nine and you know
you like perfect, So don't complain. You're doing good, doing good.

Speaker 8 (31:25):
That true.

Speaker 7 (31:26):
What about meat, Now, let's talk about meat department. Everyone's
got meat department. Yours is a little bit different. You've
got two kind of sections. I mean, you have the
regular seafood, pork, chicken, and beef already package and also
fresh laying out there. But you also have hilal, you know,
so which is like kosher and you got you got

(31:46):
goat meat. You got everything there and that's really nice too.
But your your meats, you do a lot of fun
things with your meats and I know try tip recently
you had a barcute competition as you know, I were
of judges and the winner it was a try tip
competition and the winner of it basically you're making their
winning try tip recipe for the whole year. So you're

(32:08):
not afraid to try things you know, and and make
it work. And it's fun and the meats are very
fresh and just really good prices on it.

Speaker 8 (32:16):
Yeah, it's it's kind of neat. That that fun. That
was a fun event that the Try Tip Marinade competition.
James James Steele has his tc h B recipe and
the TCB is Taken Taken Back Barbecue TVC. But anyway,

(32:37):
he was the winner, so that was part of the
deal is we get to use we get to use
his recipe for a year. So so yeah, we're offering
that in the in the meat department and it's just
kind of fun. That's like that kind of is the
That's what makes it fun for me, Alan is is
you get to connect with the community, You get to

(32:58):
know people, they're more than willing to work with feedback,
you know, and that's how we develop this stuff.

Speaker 7 (33:05):
Right, And you never give up. I mean, once you
get to a certain point, you're the type of person.
I don't know you that well, but I just know
you're the type of person most people say, great, this
is where we want to stop. Right, You just keep
going and going and going. I mean, you're gonna take
over that whole center pretty soon, aren't you. I mean,
you're well, you've got that into you. It's it's it's
something that a lot of people don't have. They're afraid

(33:25):
to make, you know, changes, are afraid to growth.

Speaker 6 (33:29):
You're not. You're like you.

Speaker 7 (33:30):
I mean, you take your time with it, you do
it right. But everything you talk about you follow through with.

Speaker 8 (33:36):
Well that's that's what gets me out of bed in
the morning. Actually, it's just thinking about how do we
do this? How do we how do we create a
store that that people enjoy and that provides a lot
of value and and and it's been fun because you know,
the grocery industry has changed obviously been around forever, but
it's become which I'm really happy about. It it's become

(34:00):
more of a food service industry as much as it
is a grocery industry. Of course we have groceries, but
really people are looking for ways to Some people like
like you guys Alan are love to cook and it's
a creative thing and get your ingredients and make creative dishes.
But honestly a lot of people today are customers that

(34:23):
they want a good quality food. They want some but
they want something that they can take home, put in
the oven or put on a plate and have dinner
for the family. So we try to do that but
without without it being overly packaged process, you know, type.

Speaker 6 (34:38):
Plus you don't rip people off.

Speaker 7 (34:39):
And the way prices are of things, you know, when
you see avocados for four point fifty each, I mean,
which I've seen in markets, is like you've got to
be crazy, you know. It almost pays to eat out
every day. I mean, it's to sit down and go
shopping and to make things. Sometimes it's ridiculous. It's way
way overpriced.

Speaker 5 (34:57):
Well, but most people work don't have that time to
spend that time to make everything from scratch, so convenience
parts really important. And then their price point is so competitive.
I think you know, like we've gone in the ranch
market and you're like walking around and you're like, oh,
it smells really good, Like we're hungry. Now, Like you
can actually go sit down in the back in the

(35:18):
food court. There's benches in the table, get your meal,
have a snack or two, get a drink or so,
and then when you're done, finish your shopping. So I
mean it's so convenient. And then all their food is
so fresh. I mean they make it. You can see
it how good it is, you know. So I mean
I think that's what's so neat about the market.

Speaker 7 (35:38):
Right, And you know, you have all the Mexican favorites,
you know, between the tortas, burritos, the tacos. They have carnetas,
they have chicken that's roasted. They have all kinds of soups,
you know, rice beans, what else, chili reanos, I mean,
just all that kind of stuff. And again it's made
for you to eat and eat there, but most people

(35:59):
just take it home. I mean, it's just convenient and
it's good. Food is all fresh, so you see what
you get a lot of times you go to restaurants,
you don't see the background, you don't see what it
looks like meat. Yeah, the mystery stuff you have, open
kitchen everything he's.

Speaker 6 (36:12):
There, you see.

Speaker 8 (36:14):
Yeah, it's set up that way. It's been a lot
of fun. We just last night. I typically will do
a couple of times a month. We do our fish
and shrimp taco Friday. So get to the end of
the week. You know, my wife's been figuring out meals
for the family all week, and usually by Friday it's like, okay, babe,
I'm bringing fish and shrimp tacos home. We invited about

(36:36):
ten twelve people over and just had a great time.
But all I had to do is bring it home,
put it on the counter, heat up some tortillas, and
make your own tacos. Let's eat.

Speaker 7 (36:45):
So speaking up tortillas. You got tortilla there, you make
your own massa, so tortillas, tamali mix. I mean everything
you do, it's fresh right there, and you go there
and you see them wrapping it up right there.

Speaker 6 (36:58):
I mean it's being made.

Speaker 7 (36:59):
And that's that must be an exciting thing for you too,
because you do some really good type of mosses and
we've made our own. Actually, I want to always wanted
to make my own tamale. So we bought stuff from
you and we made it and they turn out great.
But that's a big thing too, is having fresh tortillas,
fresh made vasa.

Speaker 6 (37:15):
Oh man, that's.

Speaker 8 (37:17):
Been our foundation. We've built on that allen over the
years and just had a great time with it. But
but that's really one of our commitments kind of our
DNA is if we're going to do something, we try
to stay authentic. So yeah, of course our tortillas, you know,
we we cook the corn, steep the corn and the

(37:38):
tanks about eight hundred pounds per tank, and then once
it's steeped, then ready it goes into the grinder, then
into the mixer and then right into the tortilla oven
and at the other end you got nice, fresh, hot tortillas.
So that's that's something we've just over the years have
continued to do. But what I find out, like you

(38:00):
find a lot of people that are just they're looking
for having fun experiences, bringing the culture into the holidays.
A lot of people these last few years come in
by the massa. The second question is how do you
how do I make tomali? Yeah, we get the guys
together and give them some tips and people have fun
with it. And then of course the next year it's

(38:20):
a lot of work actually making Tomali's. Yeah, so usually
they're back the next year buying buying them, but they've
had that experience and they know what goes into it,
so it's always fun.

Speaker 7 (38:29):
Well, I being the one who likes cooking from scratch.
I mean, I don't like buying things already made. Most
of the time. I decided, I told Izzie I want
to go ahead and we make Tomali's. But more importantly,
I want to make the massa. I want to grind it.
She just looks at me, and that's why I didn't
have to say anything. He's like, okay, we'll just go
to ranch market to get it.

Speaker 6 (38:47):
That was it. So yeah, it's a lot of working,
but it's a lot of fun. It's a lot it's
great for the family.

Speaker 7 (38:52):
And that might be something too, is maybe have classes
there on tamalw making tomaly make in. I mean, I'm
telling you what to do here, but that might be
a fun thing where people can come in and bring
your kids and you know, you have benches there or
add some more to that.

Speaker 6 (39:06):
And I'm very.

Speaker 7 (39:07):
Good with other people's money, by the way, So if
you have like extra money and time to do that.
But I mean things like that, You've got the room
and everything. But but your staff, again, you have a question,
they know the answers, and if they don't, they say, way, here,
we'll find out for you. That's been a couple of
times I ask them questions like is this massa good
for this or that? And they weren't sure, you know,
so they asked a couple of people, and then the

(39:28):
guy who makes it came out and told me like,
oh great, do you want this one. I'm like, okay,
because sometimes you have different types.

Speaker 8 (39:34):
So yeah, but I like your idea on the Somali
making class weeks. Maybe that's something we can have this year.
That's a great idea.

Speaker 7 (39:41):
That's just something that you know, more people are gonna buy,
you know, the massa from me if they know what
they're doing.

Speaker 5 (39:47):
But you know all the pieces, you know, like we
came and got the cheese, you know, the different.

Speaker 6 (39:52):
Types of cheese, got every Mexican cheese, every.

Speaker 5 (39:54):
Types of mean Mexican cheese you have for the Tamali
you know, like we end up buying everything from the
the halls. Everything.

Speaker 7 (40:01):
Well, I know your pro dut produce. But with the milk,
the dairy. You know, we have cheeses and stuff. You've
got every cheese known to man kind. You got a
lot of Greek cheeses, Armenion cheeses, I mean, you know,
Feta cheese if you like that. There's all kinds, I mean, Bulgaria,
all of them. So it's just a really nice selection
of products they have there. But cheeses is something that's

(40:21):
really good to be able to taste. That's another thing
is taste different cheeses. You know, a couple of times
I don't know if they're supposed up, but they give
me some samples to try. But you know, because I'm
a dumb whit guy, don't want to know about Mexican cheeses.
And but it's just really good stuff there. And again
we're talking to David Ireland. He's the owner of Ranch
Market Redlands. Ranch Market in Redlands. It's eight hundred East

(40:42):
Lagonia in Redlands and the website is Redlands ranch Market
dot com. And another neat thing that you have every
week you sign up for their email blasts and they
every week you come out, they show you the regular
you know, ad all the products they have there, but
they have a special section on the bottom for only
if you have the email address. You get certain things

(41:04):
like one time, I think you had beef tongue, which
we love. I smoked it, of course, but it was
like two ninety nine pound, which is unheard of, and
we bought so much.

Speaker 6 (41:13):
Was crazy.

Speaker 7 (41:14):
We'd go in every day to buy them because I
think you had a limit, but I mean, you have
some great that's a great way to really find some
neat stuff. And whether it's beer or produce whatever, you
change off a lot. And that's very popular too, isn't it.
You get a lot of customers using that.

Speaker 8 (41:28):
Yeah, and we did years ago. We decided to switch
from you know, print and mailing. You know, at the
store our size, we might mail out seventy five thousand ads,
and it becomes kind of expensive, a burdensome thing, and
it's very expensive. So we just thought, let's see if

(41:48):
we can go digital. So we started creating our own ads,
and we said, well, let's do this, and what we
save in mailing and printing, we'll just throw into lowering
the cost of goods and put some crazy specials. So
that's that's kind of our The reward getting people to
sign up. You won't see that price on the shelf,
but obviously if you got that in your email, you

(42:09):
know that that's the price on whether it's you know,
typically it's going to be two or three dollars a
pound or a unit cheaper than what it would normally be.
And that's just the way we've developed it and get
people to sign up, get people excited. It's worked out great.
We're now just just tipped over eleven thousand people that

(42:31):
subscribe that get it every week, so and we know
that those are that's going to people that want it.
You know, we're not mailing them to houses that it
is thrown in the trash right and go to the
you know, go to recycling or to the landfill. So
it's worked out great.

Speaker 3 (42:46):
Well.

Speaker 7 (42:46):
Tuesday is one of my favorite days because I get
your email blasts.

Speaker 5 (42:49):
Well actually called up friends and referred them to sign
up on your email blast because all.

Speaker 7 (42:57):
The great pictures of some of the stuff there and
where'd you get that? And I told them, so they
signed up. But I really do look forward to it
because you never know what you're gonna get, and sometimes
you get like you had was it two ninety nine
or some really three twenty nine. I think for a
try tip recently and that that's a that's a great
price and anyway, highly recommend it. So just go on
the website and you'll see it. It's Redlands Ranchmarket dot

(43:20):
com and you can sign up.

Speaker 6 (43:22):
You want to say.

Speaker 5 (43:23):
Something, no, no, I'm just saying it's it's like so good,
Like I love everything there. There's actually ready mates of
vich I mean, like you can buy Iceausa's. I mean
there's just so much. I mean literally you can take
hours look at all the things you offer in your store.
I mean like we've looked up. We've getting wild hair
and go, oh, we want to roll some grape leaves

(43:44):
and you know, we found all the spices grape leaves.

Speaker 6 (43:46):
Come on, you don't see that anyway.

Speaker 5 (43:48):
And we found all the all the components and we
need to make it, you know, wrap it up and everything.
And we're just so impressed.

Speaker 7 (43:54):
There's a lot of Hispanic markets out there. There's nothing
wrong with them. They're they're huge, but that's strictly Hispanic
market there. Yours is more than Hispanic. It's one thing
I want to get across to people. It's a lot more.
I mean where can you find Ethiopian products from, you know,
like tef with the grains of all kinds of.

Speaker 5 (44:11):
Flowers and like rosewater.

Speaker 6 (44:13):
Yeah, I mean a lot of Middle Eastern type stuff.

Speaker 7 (44:16):
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Speaker 6 (45:26):
And I got a note here. There is now a
show after that.

Speaker 8 (45:29):
What is that?

Speaker 5 (45:32):
Can you just read it?

Speaker 6 (45:33):
Okay?

Speaker 7 (45:34):
There is a There is now a show after that
starts at five pm sharp. I will give you two Okay,
you'll give me two minutes, okay, inside see I don't know.
It's a live show. What do you want? Okay again,
We're talking with David Ireland from Redlands Ranch Market. Now, okay.
We talked about your produce. We talked about your chuse bar,
We talked about your bakery, We talked about your meats,

(45:54):
your deli department. We talked about that of all the
fresh products you make, their sandwiches and combination and plays,
all that good stuff. Now in the future, I know
your mind is always going. And we talked a little
bit about it and it's a little premature, but I
want to excite people, and let's talk about your plans
for the future. You talk about a food court and
a bunch of other good things, and let's get right

(46:15):
into that.

Speaker 8 (46:17):
Yeah, so we've so we've got an international deli up
front when you if you're just heading out the exit
door basically on the left there right next door, meet
department up in the front corner, and that's kind of
the kickoff. We we just are now in the process
of creating some sandwiches and salads again, sticking with our

(46:38):
kind of housemaid authentic style and working on that. So
that's that started up this week. Actually, I've got a
I was fortunate got a great guy, en Rique to
come and join us. He's been doing this for years,
a lot of restaurant experience. But we're gonna do it
the same way. We're starting with just a few sandwiches
and we'll let people try him, see what people like,

(47:00):
see how we can kind of create some signature items
that people like and enjoy. But once we get past that,
we get the salads and sandwiches kind of going. Actually
already I'm working with the contractor. We'll get in our
plans drawn up for an outdoor cooking area, and that's
going to be kind of more of an outdoor barbecue area,

(47:22):
but it will be an outdoor kitchen where I've got
a smoker. I've got wood wood fired pizza oven, rotisserie,
and so we'll get that stuff going out there, and
and it may go in front. It's just a little

(47:42):
tricky getting it through the city, but they've been good
with us so far. So and that may tie in
with our You mentioned our international food court next door
Allen And and that's the space right next door to us. That, yeah,
we were able to get that space, and so we're
working on doing an international food court where we could

(48:04):
have a Mediterranean restaurant. I've got a Mediterranean restaurant interested.
I've got a fresh roasted nut guy that does fresh
roast did not Middle Eastern people love fresh roast did
not to let and when you try these nuts, they're
just amazing, just and so it kind of fits our

(48:24):
whole mode of how we're doing food and with all
the ingredients we have then trying to do. But I'm
not going to try to become a Mediterranean restaurant tour.
We're going to have some people come in that are
already good at that and make a food court.

Speaker 6 (48:40):
Out of it.

Speaker 8 (48:40):
So our part will be the barbecue section.

Speaker 5 (48:43):
I think I'm excited. I can't wait.

Speaker 8 (48:47):
Yeah, I think, sorry, I'm one of the things I
want to do. I think I mentioned this to you
is so we're going to do obviously smoke brisk is
smoke pork, but we want to use those ingredients on pizzas.
So the pizzas. You know, we're probably not going to
be doing pepperoni and cheese pizza. A lot of people

(49:07):
do that, and let's just do a great job. We're
going to try to use the ingredients.

Speaker 6 (49:11):
Of international ethnic type pizzas.

Speaker 8 (49:14):
Exactly exactly and you and you offered to help out
with that, so I'm going to hold you to that.

Speaker 7 (49:19):
Oh I In fact, I talked to my friend Derek
who's from the San Antonio, Texas and he's.

Speaker 5 (49:24):
Like the master of pizza dough. Like his pizza dough
is like flat out if you tasted me, like, oh
my god, so good, world class, and he's everybody knows
him about it, a great pizza dough.

Speaker 7 (49:37):
Yeah, I mean I have a whole I have a
lot of people who can help you out there. But
I think it's brilliant because not everyone does that, very
few people do. And some of the pizzas that I've
tasted over the ten years I've been nine years have
been a judge, are the ethnic ones from like even Japan.
You know, they had rice cakes on top and all
kinds of stuff and unusual stuff that was tremendous. And

(49:58):
you know, I think you have the opportunity there to
really blow people away.

Speaker 6 (50:01):
If you don't need a million of them.

Speaker 7 (50:02):
I mean, you can have like five to eight yori
five six seven pizzas maybe once a week a special one,
but you can have a lot of fun and again
having your meat there, your chicken, your fish, everything produce
right there. You're talking about really fresh products. So you know,
I mean that's a brilliant idea. And what do you
see that going on? Like what six months?

Speaker 8 (50:20):
Maybe a year, I hope. So we've got some good
feedback from the city so far, going through their planning department,
building department, So we're getting some plans drawn up as
we speak. The next set will take down to the
city and kind of get their feedback and go through

(50:41):
the building apartment fire you know of course, you got
to get all the hoods out there and scrubbers. Now
the smokers require scrubbers, so it's not Unfortunately, it's not
just the deal where you're really your smoker and your
barbecue out there and start cooking it. It's pretty involved,
but I'm super excited about it. I'm hoping that will

(51:02):
be if not have it open late this year, will
be at least in under construction. So you know, that's
assuming we get everything lined up and figure out. You know,
you start doing this stuff and adding to the store,
it triggers. Unfortunately, sometimes it triggers some things that will

(51:24):
just make it not worth it. If you've got to
re sprinkler the whole building and you know, close the
store to do construction and stuff like that doesn't make sense.
But I think we're going to make a run at it.
So if I get my way sometime later this year,
first part of next year, we'll hope to be moving forward.

Speaker 7 (51:43):
And my birthday February fourth, so feel free to open
up on my birthday and free food.

Speaker 8 (51:50):
Four days ahead of me.

Speaker 6 (51:51):
I'm not sure. Oh really, Oh cool?

Speaker 7 (51:53):
I know February is good, so I'll tell your enthusiasm
really shows on everything you do.

Speaker 6 (51:57):
I mean, just listening to you, seeing you.

Speaker 7 (52:00):
There, your staff. I mean, I can't say it enough,
and I really mean it, Dave. I really admire you
a lot. You know, You've been to a lot of
stuff in your life, and your attitude is so positive
and that I mean, that's the way I am. And
you know a lot of people hate us for that
because we're too positive. We're always smiling, but you know
that's what really makes the world, the positiveness of it.
It's so, is there anything else you'd like to tell

(52:21):
us about your store?

Speaker 8 (52:24):
You know, I just think appreciate those actually very nice comments,
and I think that's why we get along though, we
kind of and it's like, you know, if you can
dream it, you can do it now dreaming it and
doing it, you still have to have somebody that will
buy it, so that's where you gotta be careful. But no,

(52:44):
I just I just want to thank you for having me,
uh Izzy, And you know, Alan, I appreciate you guys.
It's always fun spend time with you. I appreciate seeing
you guys in the store. Thanks for thank you for
putting the word out there for us. You know, we're
we're a family owned business, so we rely on you
guys in our customers and we try to you know,

(53:06):
we try to keep that mindset and make sure people
know we appreciate them.

Speaker 6 (53:11):
You don't lose you don't lose vision of that.

Speaker 7 (53:12):
I mean, you're you're always focused on the customer and
your staff. So well, David, I really appreciate it. Again
one more time. It's Redlands ranch Market dot com. That's
Redlands ranch Market dot com and the address is eight
hundred East Lagonia l A G O N I A.

Speaker 6 (53:30):
So again, thank you so much for joining us. And
is he anything you like to say?

Speaker 5 (53:34):
No, thank you, Dave, and I'm looking forward to all
the new exciting things coming around the corner Smoke Barbecue.

Speaker 8 (53:42):
We'll be hitting me up for some feedback.

Speaker 6 (53:44):
And we'll give you a lot anything you do, David,
thank you so much and be well. Take care of you, David.
You hey, folks.

Speaker 7 (53:51):
We're on every Saturday from four to five and it
looks like we're gonna be heading off.

Speaker 6 (53:55):
Here, so until next week. Food, pretty Gallenborgan.

Speaker 5 (53:58):
And is he bussy beat everybody? Dago nanosardry and shame
of the.

Speaker 3 (54:06):
News, Weather and talk from KCAA broadcasting to the Marino Valley,
Corona and Riverside. It's that time of year again, No,
not the holidays. Medicare open enrollment and if you have
questions about Medicare, you should talk to the local experts.
Paul Berrich and Associates. Paul and his agents are certified

(54:29):
with plans that are accepted by most of the medical
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Speaker 9 (54:49):
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Speaker 2 (55:52):
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Speaker 10 (56:53):
The Redlands Theater Festival presents their fifty third season located
in the Beautiful Prospect Margin five production in Rotating Repertory.
This year's lineup includes Young Frankenstein Radio Gals, The Spit
by a Grill You Can't Take It with You and
the Thanksgiving Play. Step away from your devices and get
outdoors under the stars. For tickets, go to www. Dot

(57:15):
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zero five six y two.

Speaker 4 (57:23):
One of the best ways to build a healthier local
economy is by shopping locally. Teamster Advantage is a shop
local program started by Teamster Local nineteen thirty two that
is brought together hundreds of locally owned businesses to provide
discounts for residents who make shopping locally their priority. Everything
from restaurants like Corkis, to fund times at SB Raceway,

(57:47):
and much much more. If you're not currently a Teamster
and you want access to these local business discounts, contact
Jennifer at nine oh nine eight eight nine eight three
seven seven Extension two twenty four give her a call.
That number again is nine oh nine eight eight nine

(58:08):
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Speaker 11 (58:14):
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Speaker 4 (59:40):
Are you looking for a good union job? The Inland
Empires fourteen thousand members strong, Teamsters Local nineteen thirty two
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(01:00:05):
Visit nineteen thirty two Training Center dot org to