KCAA: Let's Dine Out with Allan Borgen (Sun, 2 Nov, 2025)

KCAA: Let's Dine Out with Allan Borgen on Sun, 2 Nov, 2025

Episode Transcript

Speaker 1 (00:01):
You're listening to an encore presentation of this program k
c AA, The Inland Talk.

Speaker 2 (00:06):
Express, Glorious Food.

Speaker 3 (00:10):
We're anxious to try.

Speaker 2 (00:14):
Frank Wit Saday our favorite diet, Just take your own
men at Steak Ride, rosed Ter.

Speaker 4 (00:24):
Stay, Wonderful Coaches, so Flamby.

Speaker 2 (00:40):
Made from.

Speaker 4 (00:46):
Weed to Welcome to another delicious edition of the Let's
Din Out Show.

Speaker 2 (01:00):
Critic Allen Morgan here and and.

Speaker 4 (01:02):
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 the International Pizza
Expo in Vegas. And this is a gentleman who's just incredible.
So we're gonna have him on. And then another one

(01:22):
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 funderful
guest on talking about that and you like them too?
Is he right?

Speaker 2 (01:36):
Yeah? I mean I like the unique flavors. I wouldn't
say I would go grab a bag of playing one, right.

Speaker 4 (01:44):
You know, but these are ye 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're doing.
So that's why you hear to repeat, I guess in
the last couple of weeks. But anyway, other than that,
beautiful weather outside, nice and sunny and hot.

Speaker 2 (02:07):
It's like a full 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 4 (02:18):
And tomorrow will be snowing forty degrees snowing or tornadoes
or something.

Speaker 2 (02:22):
Right, Yeah, let's hot.

Speaker 4 (02:24):
Speaking of tornadoes, is one or the other in Texas
go down a lot of problems here between mass killings
and then they have big tornado yesterday.

Speaker 2 (02:31):
All this time of year, I think things are changing,
the weather systems changing so quickly from cold to hot,
and that creates all that you know, movement. I think
in the air.

Speaker 4 (02:40):
You know, do you miss Texas?

Speaker 2 (02:42):
I do? I do miss Texas. I was just in
El Paso, Texas. Shout out to Alpaso. I actually did.
I dropped my driver's license. I wasn't unable 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

(03:04):
out kind of climate and now passle 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.

(03:25):
I did, Yeah, very different.

Speaker 4 (03:28):
Next year, I found your driver's license underneath my driver's seat.

Speaker 2 (03:33):
Yeah that did me a lot of good. Unneath the
seat I found it.

Speaker 4 (03:36):
So next time I want to do some reports on
I might be going with you. But on some of
the restaurants here.

Speaker 2 (03:42):
Yeah, yeah, I can't wait. I mean I didn't really
get to explore pretty much, just you know, do some
one of those delivery services and had one meal a day.
That's it. So next time, maybe I have better things
to report.

Speaker 4 (03:59):
I'm excited to this week. We're going to uh a
new restaurant that opened up. We're gonna meet with our CPA.

Speaker 2 (04:05):
Oh, yes, we have it.

Speaker 4 (04:08):
We're gonna talk about that for next week.

Speaker 2 (04:09):
Yeah. We won't won't let it out till, you know,
until we tried it first, right, it could be bad,
so we don't want to say anything either way.

Speaker 4 (04:18):
We're gonna talk about it, so h but I want
to let you know it too. About a new new
address raised a Chinese be stro they Shanghai Bi Strow.
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 2 (04:38):
Rooms well actually yeah, two sides of the restaurant and
then there's two huge banquet room, one that 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 Sprouts's,

(05:00):
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. Were 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

(05:22):
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

(05:43):
fish filets. Oh my gosh, it's to die for, huge portion,
It was so yummy. And and of course I love
their Shanghai rice cakes. They have like you know, they
also have spicy shrimp. They have lots of vegetarian dishes
like we tried and there was you know, we did

(06:03):
an orange peel chicken, I think in vegetarian style, so
there was no chicken, but there's chicken that It was
really tasty. So whether you die in a pick up
the food and have them cater your next party event
or have the party there even better.

Speaker 4 (06:20):
Now you can't right, yeah, which We're going to have
a grub club there, our first grub club in four years,
maybe three years.

Speaker 2 (06:26):
Oh, I'm so excited.

Speaker 4 (06:27):
I keep planning that. I'm working with our website to
make sure that people could start ordering and stuff like that.
So get the seats.

Speaker 2 (06:33):
Well, stay tuned, everybody. So Rays spelled are Ui a
pros freed s. Yes, it looks like something else, but
it's pronounced Rays. Shanghai Bistro is truly one of the
best Chinese restaurant in the Inland Empire, I think. And
their website is Ray Shanghaibistro dot net. It's spelled r

(06:54):
Ui s s h A n g h a I
b i s t r o net And they're at
four zero five West Stuart 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

(07:15):
am till nine to thirty pm.

Speaker 4 (07:16):
And they have a big beer and wine selections and
they're on.

Speaker 2 (07:20):
A twist of mixed drinks so with sockey and different.

Speaker 4 (07:24):
Things they're playing around with. All good things there.

Speaker 2 (07:27):
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 4 (07:34):
Probably, Oh yeah'd be perfect. They're very nice. 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,
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business for thirty years. They're highly trained and certified technicians
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(07:57):
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(08:19):
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(08:42):
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Speaker 2 (08:50):
Yeah, they really took care of you know, him when
he had that accident. But you know, you did witness
other people getting a good, great customer service too. They're
like that way with everybody.

Speaker 4 (09:02):
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, so.

Speaker 2 (09:18):
You didn't have to keep calling and asking. I mean,
they pretty much kept your breast without you having to
nag on them.

Speaker 4 (09:24):
Yeah, I've had that experiences. Have you had that with you? Well,
you haven't had much accidents.

Speaker 5 (09:27):
Have you?

Speaker 2 (09:28):
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

(09:48):
be the one calling them all day, go where's my car?
Where's my car? 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 4 (10:10):
It's a pain. 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 2 (10:18):
Yeah, it's kind of about going above and beyond.

Speaker 4 (10:20):
That's awesome, good stuff. 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. We've been sick. 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 2 (10:41):
And yeah, we did go to House Bistro. 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're
we actually love that place. So you know, we definitely

(11:02):
highly recommend if anybody's looking for a continental cuisine.

Speaker 4 (11:05):
That's a real hidden gym. That one in Owen's b
Straw are the two hidden gyms I think of the
Inland 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 gonna have a grub club
there for sure.

Speaker 2 (11:24):
Yeah. Last time we sold out in their banquet room
and people still ask about it in comment about how
great the food was, so can't wait to go back there.

Speaker 4 (11:34):
Yeah, we have a lot of it. We have a
whole list of about forty different restaurants for the Grub Club,
so we'll be doing.

Speaker 2 (11:40):
That and Wayne everybody.

Speaker 4 (11:43):
Yep. So in terms of food, have you seen any
restaurants've been too 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 michik ice cream there.
Oh really, and they what they do they give you

(12:03):
scoops to that and they put the ten on over that.

Speaker 5 (12:07):
Yeah.

Speaker 4 (12:07):
That good stuff and delicious and they have a lot
of good stuff. There were sandwiches too, you're starting to do.

Speaker 2 (12:12):
Yeah, they're doing sandwich at their co cuts departments, so
they actually slice it fresh and make your sandwich right
there fresh for you. 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

(12:35):
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, don't 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 4 (12:50):
So yeah, what about what else do you like about
that market?

Speaker 2 (12:54):
Well, we've tried their Mexican food and they're really good.
I actually had the Aqua fresca really andid you know,
sometimes it be shopping and be like, ooh, I'm kind
of hungry. Let meat gag taco, you know, and you know,
so they have tons of really good hot food in
the back too. Yeah, it's a hinde gem definitely.

Speaker 4 (13:12):
Plus her meat department, they have a lot of meat
specials and everything's fresher.

Speaker 2 (13:16):
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.

(13:40):
So it's it's really neat to go there, you know,
because you really see a lot of diversity there.

Speaker 4 (13:45):
Well, Indian, Mediterranean and Ethiopian. You can make their own
your own nuh in Chyra, I mean, just all kinds
of every ethnicity. I think there's guaranteed that's there. And
plus the staff very friendly. Usually like me, if I
can and 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

(14:06):
what I really like about them too. The prices are
equal with everybody else, if not lower.

Speaker 2 (14:10):
Yeah, yeah, very reasonable. 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 4 (14:25):
I think our guest is on now, Oh wow cool,
Yeah he is so okay. 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. And is
he wants you to do an introduction.

Speaker 2 (14:46):
Well, we're going to have a Will grant on. He's
one of the pizziolas that is from Washington state, World
champion by world champion and going down to him and
he actually has a very unique dough that you probably

(15:08):
tell you more about it.

Speaker 4 (15:09):
So he gets on. Welcome to let's sign out Jo Will.

Speaker 5 (15:13):
Welcome Well, thank you so much for having me on.

Speaker 4 (15:15):
Guys, appreciate it our pleasure.

Speaker 5 (15:17):
Quite thankful, old champion. I appreciate it.

Speaker 2 (15:20):
Well you are you are world champion. I mean with
no egos, no exactly you.

Speaker 4 (15:26):
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 2 (15:38):
In Bainbridge Island.

Speaker 4 (15:39):
Yes, right, unbelievable. We've went a great experience. And so
tell a little bit about yourself. And I know you
kind of grew up in the industry with you with
your dad, and I want to talk about that first.

Speaker 5 (15:50):
Absolutely well. In nineteen eighty four, my parents were my
mother was learning to be a teacher, who's going to
school become a she had had a Montassori 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 around

(16:14):
jobs for 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 sardo star that was
from his great great grandfather and they had gotten it

(16:37):
from the Alaskan gold rush.

Speaker 4 (16:39):
Oh wow.

Speaker 5 (16:41):
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 up with this recipe that
they really liked using the soardo and they decided to
go to business together and open that some pizza in Kingston, Washington,
nineteen eighty four. July of nineteen eighty four.

Speaker 4 (17:02):
Wow.

Speaker 5 (17:03):
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 4 (17:17):
Wow exciting. Yeah, we were fortunate again to go to
the restaurant and you took us in the back there.

Speaker 2 (17:23):
And the tour. It's amazing. I learned so much.

Speaker 4 (17:26):
Yeah, bubbling of it was like live.

Speaker 2 (17:28):
It's a lie, it's a live dough. 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 a little bit about that.

Speaker 5 (17:38):
Absolutely, So what's sorrow is a little bit different than
normal commercially risen breads. It's a natural occurring bacteria and
niche yeasts, yeah, the the air, but when it with
more established ones like ours, they grow and they actually
make their own self defense mechanisms. They break down the

(18:01):
simple sugars and 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 dough ball and make

(18:22):
it bigger and bigger. 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

(18:45):
cook it. But it really is the oldest way to
raise in leven breads. So it's kind of fun to
take old school America and Klondike gold Rush and mix
it together. What I've learned in the last probably six years,
well really of my whole life, but more professionally in
the last six years as a master Pizziolo was one

(19:06):
of the oldest pizza schools in the world. It's called
School of Pizziola Italiani out of Italy. So I've been
able to kind of mix both worlds together and make
some really amazing stuff with it.

Speaker 4 (19:16):
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. No, not yet. 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

(19:37):
about that because you've had a long history of that.

Speaker 5 (19:40):
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 twenty and 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 my goodness,

(20:03):
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 Jimmy ONI's school in San Francisco
and just it blew my mind just to what he

(20:25):
was doing there and how he was doing it. And
it was really fun in the first hour of the
class when you 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 he says, well, tell me about you. And

(20:46):
I told him about how I've been working with the
Sourdough 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 spiece. I think I have the best piece that
you know. I was insecure. I said I don't have

(21:07):
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 make in the world tells me four
times in a row, I have to compete. I said, well, gosh, Darry,

(21:28):
he says, jump. I'm gonna say how high. So that's
where I decided to go and practice for world competition
at a national competition at the Pizza Pasta 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 this

(21:49):
show that I had planned on going on. My mixer
blew up. Oh no, So I had to make Joe
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, Darian,
I guess I'm just going to go. And at the

(22:09):
last minute, a good friend of mine, Wassum Sandochi from
a Tosca equipment here in Tacoma, Washington. He drove up
like 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 boca pieces everywhere,
but we got it working and it was like, okay,

(22:30):
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,
you know, chefs from TV, from Food Network, and you
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

(22:53):
in California was there and I was just as like,
what did I get myself into? Like I'm not the
caliber of these guys, and so you thought I and
I competed and 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. Wow.

(23:15):
So we went from nobody's from Bainbertown, Washington, the little
this little bf 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.

(23:36):
So I've continued to compete. Was it last year I
got third best bagel in the world, i got second
best cal zone in the world. I've gotten third place
sandwich in the world about a month ago with you.

Speaker 4 (23:55):
And yeah, I was one of the judges there and
I was 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 2 (24:10):
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. 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 4 (24:27):
I think I told you we have a pizza machine.
We have a Gosney pizza maker at home, and he's
been playing around with donor eything now with yours and
everything sour dough. She loves sour dough. She's like, where's
the way to go?

Speaker 6 (24:41):
It is?

Speaker 5 (24:42):
I live and do it. It's just the best thing ever.

Speaker 4 (24:45):
It's becoming more and more popular.

Speaker 2 (24:47):
But I think he's he's pre much the pioneer of
doing the sour dough pizza because you know, now you
see more and more people saying, oh, this is gonna
be a sour dough you know, at the Pizza expo,
because you know before, I think you're probably one of the.

Speaker 5 (24:59):
First, don't you 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 be industry
was the very first fast food, the very first deliverable food.

(25:21):
You add 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 metter. So
delivery sourdo 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

(25:44):
working on a 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? When
are you going to open it? Soon? Soon? Soon? 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

(26:05):
big x fos a 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 natural 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

(26:26):
was pretty amazing. It helped how far people to go
for some good pizza. It's been a lot of fun,
it's been neat And just one thing about opening up
a restaurant in Covid is that I've doubled in business
every year since then. So that's a good start at
the bottom. It's really easy to work your way up again.

Speaker 4 (26:43):
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 with us is a gentleman who I've known for
what eight nine years now as a massive you, Celo
Will Grant. He's got two wonderful restaurants. I want you
to talk about them where they're located, and I'll to
ask you at one time you were going to sell

(27:05):
your your sordo. Yeah, well you are you still ding?

Speaker 5 (27:09):
Oh? Absolutely, yeah, I sell it. I give it away
at the Piece Expo. Both my restaurants. Saw absolutely, It's
I kind of lived my life the way Soardo would
want it. Right, it's it's bacteria, it's growing, it's farming,
it's a lot, it's and then so every day we
make our dough. Then every day we refeed the sourdough
we after we make it, because it's a prepermented dough,

(27:31):
the day before, in 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 4 (27:41):
Were you ever at one time you were thinking about
dehydrating it?

Speaker 5 (27:45):
And yes, I'm actually going to be having that in
the works here pretty soon. I'm I'm going to be
doing it on the e day. I'm going to start
selling my sardo because my sowdo 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 for Sourdo. It's out of Belgium and

(28:09):
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 Forsardow dot com
you can learn a lot more about that. So it's
it's I'm going to be the only one to actually

(28:30):
have a dry Sordow for sale on eBay like that.
So I'm really exciting.

Speaker 4 (28:34):
Let me know and we'll love again let people know
about it.

Speaker 2 (28:37):
Yeah, definitely the first in line, I hope.

Speaker 5 (28:40):
Right on. Yeah. 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 business. You know, that's some
pizza we've had for thirty nine years. And as much
as I want to take ownership and and make it
something more, I also realized that it's it's a part

(29:03):
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 share everything I learned in the world

(29:25):
and do it in a beautiful location. I really hope
you guys can come up. It's a 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 Seattle. And there instead of just

(29:49):
doing New York style pizza like I do it, that's
some pizza, I actually do New York style, Sicilian style,
Detroit style style.

Speaker 4 (29:58):
And forget I don't care about that Detroit style.

Speaker 2 (30:02):
Let's talk about that.

Speaker 4 (30:07):
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, and.

Speaker 5 (30:24):
Don Rendezzo was an absolutely amazing pizzi and probably one
of the nicest people ever met in my life. 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 Steal Pizza.

(30:45):
Don't really have been able to make something special out
of it, and it's it's such an easy sell to people.
You just say, you know, you know, when you grill
a grilled cheese sandwich at home, when you have that
cheese and melts in the middle and it just gets
fright on them. Yeah, imagine a whole pizza just that
fried cheese all around the edge. We don't say burnt,

(31:06):
we say caramelized.

Speaker 4 (31:07):
Caramelize.

Speaker 2 (31:07):
Okay, yeah, I can't imagine the sourdough and that, oh
my gosh, it's going to be over the top.

Speaker 5 (31:16):
Then we take it one step further, because sourdo is
better the day after you bake it. We parbake 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

(31:38):
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. So it's
forty five minutes and then we let it fit for
three days to maturate, like I talked about before. And
then on that fourth day, we and we put it

(32:00):
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 2 (32:14):
Oh my gosh, is you want to try that next? Yeah?
I had to attend Will's school because I saw that
you have your pizza school.

Speaker 5 (32:23):
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 Vinny him?
Was this look you'd looking at me? And I didn't
realize he'd appreciated the knowledge that I had with it,
and so I just thought, you know, what he was

(32:46):
doing 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 pizzeo, you have to be nominated by current pizziolos,
and so our current masters 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

(33:07):
opened Sara Willies in the middle of Covid, I flew
to Italy and went to a town called Colleccia, to
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 pizziols in the world,

(33:28):
at the oldest pizza school in Italy in the world,
and I am the first non Italian American master pizziol
in the world.

Speaker 2 (33:36):
Wow, that's amazing.

Speaker 4 (33:39):
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 seventh in the world
in pizza at the Polo Pla category.

Speaker 5 (33:55):
It was pizza 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 Las Vegas is the biggest pizza expo
in the world. The competition in Italy is the biggest

(34:19):
competition in the world. So usually in Vegas you're competing
one hundred, sometimes two hundred people. They've gond of salt
it down a little bit. In Italy you're competing against
seven hundred people there. So 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

(34:39):
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
competing over in Italy. So the first year I did
five hundred under five, second under three hundred, third year
under two hundred, and I was really going for to

(35:01):
make the top one hundred this year, and I was
absolutely blown away to actually make seventh in the world
for pizza and Paula thank you. Yeah. And 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,

(35:22):
you know, everyone says that, but to really go and
share what I've learned from people like Tony Jimiani and
Graziano and Leo Spizzeri and all these different people in
the industry, I mean, Sean Rendaz, 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

(35:44):
Bogaz and Mike Bousch and people like that. They're really
you know, because it's so many places these days. You
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. They shut
down because yes they can make a great meal, but
they can't price it correctly, they can't leave their staff.

(36:05):
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 pizzaxbo is just for anyone out there that makes pizza.
You need to either go the Pizza Passa Northeast. You
kind of can go that one, but you really got
to go to the pizzaxpo. It is the greatest thing

(36:25):
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 4 (36:38):
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 proud. And we knew you when three years ago
as well we came to your restaurant. Yeah, anyway, really

(37:00):
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 5 (37:09):
So I'm on Facebook, Instagram at Sarato Willies. Sarawillies 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.

Speaker 4 (37:30):
And oh my goodness, and in the.

Speaker 5 (37:31):
California 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.
So I'm your guy.

Speaker 4 (37:46):
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 Ezy and I
were just big fans of you, and you're just a
great guy and I really appreciate knowing you and can
to see again. And with his he's birthday coming up,
I think I'm going to send her to your pizza school.

Speaker 5 (38:06):
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 is going to be in October, so okay,
it 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
and how you just kind of elevate everyone around you.
So thank you so much for this opportunity and great talking.

Speaker 4 (38:26):
It's good fun and it's fun talking to people like you.
So yeah, I know I have a good one. Make
some more pizzas. Go ahead, start waitslarebye. What a great guy,
just I mean, you know, we met him before we
went to a restaurant. He was restaurant and just just
a nice, humble guy. And then when we were in

(38:47):
Seattle we thought let's try it.

Speaker 2 (38:49):
It totally blew my mind. 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. I didn't 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 it dough. I thought, okay, just throw it in,

(39:11):
it'll be ready, and it's totally not that way. Yeah.

Speaker 4 (39:14):
Yeah, No, he's a great guy, and I just it's
nice when you meet people like that.

Speaker 2 (39:18):
You know, very inspirational.

Speaker 4 (39:20):
Yeah, and again he'll help you no matter what. That's
really nice.

Speaker 2 (39:23):
So definitely, Okay.

Speaker 4 (39:24):
Now that we've gained all this weight with all our carves,
it's one thing downside is the carves, but there's other opportunities.

Speaker 2 (39:34):
And just to balance it out right now, May is.

Speaker 4 (39:36):
Very special for it. 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. Janine, welcome to let's sign out.

Speaker 5 (39:47):
Joe, thank you so much.

Speaker 7 (39:50):
It's good to be here.

Speaker 4 (39:51):
I would announce your last name, but I want to
make sure I do it right. Why don't you announce
announce your whole name.

Speaker 1 (39:57):
Yes, I will.

Speaker 7 (39:58):
It's Janine, Boben Moyer, Rob and Meyer.

Speaker 4 (40:00):
Okay, we were close to it. So all, welcome to
the show. And now this is barbecue month. Now you
have something called city Moms, and what is that exactly.

Speaker 5 (40:09):
Yeah.

Speaker 7 (40:10):
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 4 (40:18):
Wow.

Speaker 7 (40:18):
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 the good support system.

Speaker 8 (40:33):
Very cool.

Speaker 2 (40:33):
That's very neat, very interesting.

Speaker 4 (40:35):
So now again, May is the national barbecue month, and
let's you talk about that. You have a little facts
about that.

Speaker 7 (40:42):
Yeah, I mean May 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 lots of 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

(41:02):
of the biggest barbecue days coming up in May, Memorial Day.
Do you guys happen to know what the other two are?
I bet you do. It's pretty easy.

Speaker 4 (41:10):
Father's Day, Fourth of July, fourth.

Speaker 7 (41:13):
Of July, yep, fourth of July is a good one.
And then there's one more Labor day, yes, yeah, so
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

(41:34):
centuries to these Caribbean tribes that used to grill meat
on a wooden grate and they called that barbicola. So
that's really where like that root that the idea of
barbecue comes from.

Speaker 2 (41:45):
Cool neat.

Speaker 4 (41:47):
Yeah.

Speaker 7 (41:47):
And I mean there's four prominent you know, barbecue styles
here in the US, and all of them have a
little bit different kind of unique flair and flavor to them.
So I mean, I know, you guys know that no.
Top four. I think my favorite probably Texas barbecue. Do
you have a favorite?

Speaker 2 (42:05):
Yeah, that's I'm from Texas, so I have to say
Texas style barbecue.

Speaker 9 (42:10):
Yeah yeah.

Speaker 4 (42:11):
And so like North like Carolina is more with with
more of the.

Speaker 7 (42:16):
Base yeah yeah, yeah, absolutely, that's that's probably my second
phase definitely.

Speaker 4 (42:21):
So yeah, I agree with you. Now we're talking about
southern and small batch recue. Small batch mine went strange
and now pork rinds 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

(42:41):
a keto diet a little carbon diet. They're like the
perfect thing. So I want you talk a little bit
about that.

Speaker 7 (42:47):
Yeah, 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 snacks
for folks that are on that keto diet, But they
actually have a better nutraitional content than potato chips do, so,
believe it or not, they're a healthier snack alternative to

(43:10):
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 from Mexico, so it's very native to his
family and origin, and you know, so for us, we
ate a lot of them. 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

(43:32):
and kind of our snack habits. But you know, it's
kind of that smoky taste of pork rinds. It's just
it's so unique. It's so different than a typical kind
of chip or potato chips.

Speaker 4 (43:42):
Well, there's so many brands out there, but this company's
Southern recipe small batch is our favorite because it's not
just your traditional pork rinds. It's got turnable flavors. And
once you talk a little about those, I knew. We
just got some samples of new ones. Yeah, and which
is amazing what's out.

Speaker 2 (44:00):
There, the flavors, the choices and different preparation they have.

Speaker 7 (44:05):
Yeah, yeah, there's so many different flavors. I mean original
flavor for sure. I think we're most partial at home.
My kids and I love the sea salt cracked black
pepper one. They've got a Korean barbecue. They have a
chili cheese. I mean, there's so many different place.

Speaker 2 (44:21):
Chili cheese is the one were has a pineapple habanero.
And then they have the dill one. That's one of
my favorite. I love dill flavors. Oh my gosh. They
got a spicy doll one that's amazing.

Speaker 10 (44:34):
Yeh.

Speaker 7 (44:35):
We just tried that one the other week. I Mean,
I feel like pickle chips are making such a are
having such a moment right now, and that definitely comes
along with it.

Speaker 4 (44:43):
Even Pickle Brian's. 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 a small little
thing that usually had one You know, you use pickles,
you eat them and that's it, you throw it away.
But not now.

Speaker 2 (44:57):
I think most people like pickles. 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 4 (45:06):
So yummy, but yeah, now they also Southern reciue. Small
Bash also came out with croutons k K r U
t O n E s and it's Italian salad and
have herb butter and they're small. We have a bag
in front of us, is it We haven't open these up?
Wh don't open up?

Speaker 2 (45:21):
Okay?

Speaker 4 (45:21):
All right, but a lot the small little piece is
perfect for salads.

Speaker 7 (45:26):
Yeah, I'm jealous. 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 4 (45:38):
Also, they're good for if you grind them up for
frying them.

Speaker 2 (45:42):
Yeah, breading. 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 actually have a piece
of krush on in my hand, very small piece. The

(46:05):
Italian sounds really good. These are very light.

Speaker 7 (46:10):
Good well, and you mentioned the recipe. The Southern Recipe
small Batch 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. So even using those bread onion rings,
I was like, that is so unique, and I love
that you can even alter the flavor with whatever pork

(46:31):
rind flavor you decide on.

Speaker 4 (46:33):
That's great. Now in terms of the website, 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. They don't have mall. That's the problem.
So if we're I would suggest going to small Batch
website or pork Rinds dot com. That's another one that

(46:57):
has all your flavors. It's so easy to absolutely.

Speaker 7 (47:01):
Yep, and they've got a great store locator on the
site so you can find them close to you, I know,
because Ralph is the Kroger, you know, brand store. We
have Kroger here in the Midwest, so I've actually visited
a few different Kroger to get different varieties. You know,
maybe one store has one, Winster doesn't. So it's kind

(47:22):
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 4 (47:29):
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 what's you talk about downloaded? That's
pretty pretty amazing.

Speaker 7 (47:38):
Yeah, 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
pork crimes. Any flavor, so your favorite flavor you picked.
But then you're going to use one cup of your

(47:58):
favorite barbecue brisket, so perfect for National Barbecue months. Grab
a cup of sour cream, put some colful as 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

(48:18):
pork rymes first and then top that with the other
ingredients and then you know, sprinkle that up that barbecue
sauce kind of on the top, and it makes such
a great snack, perfect for your picnic, perfect for your
Memorial Day barbecue. We've actually started using this as kind
of our movie night snack. So it's just it's delicious
and dynamite, and not only all the flavors kind of

(48:41):
coming together. I love that there's so many different textures
in this recipe.

Speaker 4 (48:44):
Too, right, and that makes a difference. So again, Southern recipe,
small batch dot com. You get them at Rouse Theater
brother Market, so you can go to pork Rinds dot com.
And let's talk about your website that it's it's city
was a city mom no, I can't find your.

Speaker 7 (48:59):
You got it, City Mom, City moms dot org dot org. Yeah, okay,
and the city month dot org.

Speaker 4 (49:04):
It sounds like a lot of fun. 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. It sounds like.

Speaker 7 (49:17):
Yeah, absolutely right now. 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 great 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, So if you need some last

(49:37):
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 4 (49:42):
Wow. No cool, Aw, long have you been doing the website?

Speaker 7 (49:46):
We've been and this is actually for ten years. It's
definitely been a really fun, tense, great way to meet
other moms, not only immediately in your community, but across
the country as well.

Speaker 4 (49:57):
Wow. Anything you could talk about coming up? Then you
knew uh flavors with the with the small batch, you know, I.

Speaker 7 (50:04):
Mean you kind of hit the nail on the head.
The latest exciting news are these new Creutons, the Southern
Resluton products, and I mean we're loving these not only
on soup but salads as well. And I mean they're
just that's just so fun. But so many different flavors
you can take in a national barbecue months and I

(50:25):
really think I mean, like I said, our favorites that
Sea Songs, frecked, black Pepper, so lots of good ones.

Speaker 4 (50:31):
The juice brown you saw that one. I think mine
is the pineapple one. I like the pineapple, hob and arrow.
I'm anxious to try the Passia and.

Speaker 2 (50:39):
We try the kimshe the Korean was really good. The
Quean barbecue, the Quarran barbecue flavor, Yeah, that's really good.

Speaker 4 (50:45):
So I'm sure they're right now thinking about new new flavors.
That seems like this company is up above. That's that's
our big thing is, you know, instead of just be different,
that's the main thing. I guess.

Speaker 2 (50:57):
I like flavor and fuse. Like just tried that Creuton
that's Italian style and you can taste oreganal 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 chi

(51:21):
And that'd be awesome to have that flavor. I mean,
it's already fused into your batter.

Speaker 5 (51:27):
Absolutely.

Speaker 7 (51:28):
I mean the way that pork rines are made, you know,
those are they're seasoned while they're still hot and then
they'll you know, so I really feel 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 4 (51:44):
Now, if I'm a mistaken there, one of the factories
is right near us in Beaumont. I'm pretty sure I
remember that it's nearby, So that's it. That's more exciting too.
Maybe go invite it and we can go to a Yeah.

Speaker 7 (51:59):
Absolutely, maybe you guys could be part of the new
Tester team for some of those new flavors.

Speaker 2 (52:03):
That sounds that'd be awesome.

Speaker 4 (52:07):
We thank you so much. Once you give and give
your website out.

Speaker 7 (52:10):
So I am at the Citymoms dot org. And if
you want to find a store, locators find those pork
rands that are closest to you. That's seven recipes small
backs dot com.

Speaker 4 (52:20):
Great, okay, well, yeah, I appreciate having you. I'm full
from the pizza and from the pork rinds and to
talk about all this food, I'm really to I'm ready
to just eat more. I guess some'sing 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 7 (52:38):
Absolutely sounds great.

Speaker 5 (52:39):
Well, thank you so much.

Speaker 2 (52:40):
Take care all right, take care well, a lot of
fun show and talk about people who have just a
lot of fun and passion for what they do. 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,

(53:02):
I make a pizza out of it? You know, same
thing with the pork rinds and your pork crime's been
around probably for ages, right, 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 4 (53:21):
Well, your birthday is 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 the Let's Dinatio and right here
on AM ten fifty and I yeah, till next week.
Food critic al and is he bussy eating everybody?

Speaker 11 (53:45):
This is casey aa.

Speaker 8 (53:51):
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Speaker 12 (55:57):
The Redlands Feeder Festival presents.

Speaker 2 (55:58):
They're fifty thirty located in the Beautiful Prospect Park with.

Speaker 12 (56:02):
Five productions 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 rtf season dot com org nine
oh nine seven nine two zero five six y two.

Speaker 1 (56:27):
Now you can listen to KCAA Radio anytime on your
smartphone device. Call seven two oh eight three five three
oh nine nine seven two oh eight three five three
oh nine nine.

Speaker 6 (56:40):
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 Berritch and Associates.
Paul and his agents are certified with plans that are
accepted by most of the medical groups in our area.
Call nine oh nine seven nine three oh three eight five.

(57:00):
That's nine oh nine seven nine three oh three eight five.
Their services are free and after forty three years in
the business, their agents are trained to help you pick
the plan that's right for you.

Speaker 8 (57:12):
KCAA ten fifty AM and one oh six point five FM.
Welcome's the new Jeff Santos Show Monday through Friday from
twelve noon to three pm right here on NBC Radio KCAA.

Speaker 9 (57:27):
This is the Jeff Sato Show on the Revolution Radio Network,
rebuilding America together, investing activism and supporting the middle class.
Now here's Jeff.

Speaker 10 (57:42):
We go from the West Coast to the East coast area.

Speaker 5 (57:47):
Yeah, make go get it right.

Speaker 10 (57:49):
So we're excited about this, but it's going to take
a full team effort to basically keep the focus, the
progressive populist focus on what is necessary for this country.

Speaker 8 (58:02):
The Jeff Santos Show, weekdays noon to three on KCAA.

Speaker 3 (58:08):
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 Corkies, to fund times at SB Raceway,

(58:32):
and much much more. If you're not currently a Teamster
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That number again is nine oh nine eight eight nine

(58:53):
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Speaker 6 (59:00):
NBC News on KCAA LOMLA Day sponsored by Teamsters Local
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Speaker 13 (59:16):
For KCAA ten fifty AM, NBC News Radio and Express
one oh six point five FM. In the Inland Empire,
many worry about finding their next meal. Thousands of residents
who rely on federal aid will be scrambling for food.
The US Department of Agriculture posted that Federals Supplement Nutrition
Assistance Program benefits called SNAP, will not be issued beginning Saturday,

(59:40):
November three, amid the federal government shutdown in California. The
aid is referred to as CalFresh. As the shutdown continues,
Officials at Inland Empire food banks and aid organizations worry
about how the loss of benefits will affect the millions
of families who rely on this safety net. California Department
of Social Services officials said SNAP funds continued through the

(01:00:03):
end of October, but began notifying counties to prepare for
the possibility of cal Fresh