Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Hey, it's Neil Savedri. You'relistening to kf I Am six forty the
Fourth Report on demand on the iHeartRadioapp. Don't forget on that app to
follow us. If you listen tous on the iHeartRadio app, put us
the follow button. Smash that buttonand that will allow us to send you
breaking news. And it's very coolbreaking news. When we have special guests,
(00:23):
it's a great time to do it. I did it from the very
on set and it keeps me intouch with everything going on. My next
guest is Latania Award. Her websiteFilthy Rich Banana pudding dot Com kind of
tells you exactly what we're going tobe getting into here. But I like
someone who has a focus and doesn'tmove from that. And when it comes
(00:47):
to banana putting all of these flavorsI'm looking at it seemed amazing. So
welcome to the four Report. Howare you? I am great? Tell
us the story. How did thisstart? I was interning and just newly
getting into the social justice realm thatdoes not always pay will Yeah, it's
(01:10):
got to be from the heart.It's got to be a calling. Yeah,
because again, it's not gonna payanything. It's not gonna pay the
bills, right, not alway.It is gonna pay me eventually, I
mean because I believe that that itwill. But yeah, it wasn't paying
me. So I had to figureout how to suffice, how to do
what was on my heart and makemoney to pay my bills and feed myself.
(01:33):
And um, people liked my bananapudding and they would pay me,
like to buy the ingredients, andthen I just up that to like paying
me for the labor also, andit turned into a thing they always say,
they being you know, people thatapparently are smarter, say hey,
you gotta do what you love andfind a way to get paid for it.
(01:56):
Now, find your skills and peoplewill pay you for those. And
so to do that, to takesomething as simple theoretically as banana pudding and
say I'm gonna make a living outof this or I'm at least gonna try
to jump from rock to rock,right, is a pretty cool thing.
And it just took off. Andnow how do people get it? So
(02:20):
they either get it by contacting meon Instagram or my phone number five six
two five seven eight seven two sevensix directly. I'm always tell people I'm
not a small business. I'm atiny business at this point. I just
make it look big. But Iliterally do every single thing by myself,
(02:43):
except for just on rare occasions whenI do events, I try to create
an opportunity for my target population andsocial justice and hire them on to assist
me and I pay them, butthat is very rare. I do every
single thing by myself, from order, from ordering inventory to shop the actual
(03:04):
physical shopping, preparation and distribution.And it probably start, you know,
I would imagine when it starts,you go to the grocery store. You
can get your ingredients, but whenyou start becoming a business, you can't
pay retail. And I pay retailfor most of the mine. Because I'm
not big enough to have relationships withthe corporations that have my specific ingredients,
(03:31):
I can't get everything in bulk thatI use from you know, the restaurant
de shows or whatever. So yeah, okay, so you do understand that
they're out there and you can connectwith them on certain things, but on
other things that probably make the magichappen with it, right, the secret
ingredients, the things that make itgopal are harder, and by the way,
(03:54):
for those of you who want tojump on that Instagram and I encourage
to do so. It's Filthy RichBanana Pudding. At Filthy Rich Banana Pudding
is where you find it on TikTok, on Instagram and of course dot com
for the website. And let mesee, so you go to this website
when I pop up here, agood looking website and clean shows the product
(04:19):
right there and then goes into flavors. What are some of the flavors that
you have? I have, ofcourse original caramel, which is amazing.
That's my favorite one. It's notlike regular caramel. It's like strong caramel.
It like works out at the gymor something. It's actually it's Caramela
(04:42):
goes bro. Yeah, Bro,Yeah, what's up? Hey? Bro?
Are you still? Are you stillworking out here? And I tile
it off right, So, andI have um strawberry toffee oreo and peach
cobbler. Wow, peach cobbler.Now wait a second, it would that
be peach cobbler pudding or is thatpeach cobbler banana pudding? So all of
(05:04):
them are banana puddings. And thenI add the other flavors, so it's
actual peach cobbler, like the crusts, the actual cinnamon and nutmeg and peachers
of course. Wow. So whenyou first started this, friends are asking
you're accommodating. At what point didyou say it's time to get a website
(05:30):
and thinking a little bigger? Um? I literally just got a website in
twenty twenty two and um, yeah, I just got a website at LLC
and all of that. And I'vebeen doing this like off and on since
twenty fourteen, but full time ofcourse, since around pandemic time. And
(05:54):
yeah, so I'm just now gettinglegit. Before I was literally just slanging
it outside thug what is the justI gotta keep it real with the people
they've been seeing me. I can'tlive. That's who carry me? Well?
Who? Why do you think there'sso much magic behind banana pudding to
(06:15):
begin with? Because when I hearsomeone mentioned banana pudding, it has a
different I have a different response.And if someone just says, you know,
chocolate or vanilla pudding or whatever,I think that banana pudding is.
Um, I mean definitely like acultural staple for black people. I mean
because in general, it's a it'sit's really a Southern dessert, and most
(06:39):
black people come from the South.We know why. So um yeah,
so it's a Southern dessert, butit's really big with black people all over
because we all stemmed from down South. So it's like it's just it feels
it's like, you know, itreminds you of things. I mean,
you know from your childhood is whatit does for me. It reminds me
(07:01):
of you know, my mom makingit and that. But if you've ever
seen, ever had the pleasure toeat at a Southern table, there is
not one thing you don't want toeat more. Yeah. It is like
every every comfort food you you couldthink of, and you just sit there
(07:23):
and you look at the table andit was it's like somebody reached into your
dreams and put everything on. It'slike mac and cheese, even pigs in
a blanket, it's a fried chicken, it's yeah, yeah, everything,
and you're just like, there isnot one sucky item on that table.
Uh. Yeah. I've had thatexperience, and I really I almost wept.
(07:49):
I got some people on so uhand and so going out there,
it was a different experience of aMississippi is a whole different world. I've
been all over the world, andI still say Mississippi is one of the
most foreign places I've ever been through. It is different. Yeah, it's
(08:09):
different. People wave into you fromtheir house and you're like, I don't
know that, they don't care,they just wave in them. But yeah,
that's the first Southern cook out.The table was probably one of the
most beautiful things I've seen to thisday. Like they're just everything is like,
how do they know? Yeah?I want that? I want that.
(08:30):
All right, we come back.We're gonna taste some of the banana
puddings. We're gonna talk about thedifferent flavors some more, the importance of
the ingredients again and how you've comeup with new flavors and the like.
So go nowhere because this is goingto be well fun for me and Kayla
and everybody here in the studio.You're gonna probably get mad because you don't
have any Latan Award Filthy Rich BananaPudding dot Com. Filthy Rich Banana Pudding
(08:56):
dot com. You know how muchI love small business. This is a
tiny business, so says miss Latania. And when we come back, we
want to remind you to support thesefolks in going out and you know,
buying what they have to sell.I think it's a great story. You're
listening to the Fok Report with Nielsof Adra on demand from KFI Amzi Forting.
Don't forget press the follow button onthe app and you'll get breaking news
(09:24):
and stuff from KFI. So ifyou're if you love listening to KFI on
the iHeart Radio app, make sureyou follow us on that app as well.
It will give you a more wellrounded experience. My guest right now
is Latania Award. She is,she's created. She is Filthy Rich Banana
Putting dot com. So you canfind her on Filthy Rich Banana Putting dot
(09:46):
com. You can find her atFilthy Rich Banana Putting, on Instagram and
on TikTok. And I can't waitto dig into this now. I would
love to tell you that miss Kaylacouldn't wait either, But she couldn't wait,
um no. And I have noregrets about it. It was absolutely
amazing. She gained a prison style, she had her arm and she was
(10:11):
set. Seriously, it was.It didn't there was never it was more
like a factory. There was nevera point where there wasn't food on the
spoon went into her mouth and backdown into her mouth and back down.
And but she was low and guarded. When you bite it, you'll know
why. Yeah, she was blockingeverybody off. Oh man, you open
(10:33):
it up. Not only is thecreaminess and it's just pulling away from the
container on both sides, almost likea cheese pull. Um, but that
that irreplaceable smell of banana pudding.It's not it's not like bananas. It's
banana pudding and you smell it.So you open this up, the sealed
(10:54):
container, and that's the first thingyou get, and m are the Are
the cookies prepared terry as well?Or so are you instead of using um
vanilla wafers like a boring person.I'm sorry, sorry, mom, Sorry
Mama. No, yeah, Iuse um short bread cookies. Holy crud.
(11:18):
We just became best friends, youand me forever. Wow. That
is great, Thank you. Thatis great. We started talking about ice
cream today, so I was like, man, now I'm wanting dessert.
And sure enough, who flies ina little bit of banana pudding. Not
(11:43):
all heroes were kape. Yeah,Latania Award is my guest, and I
really encourage you. Filthy rich bananapudding checked them out there now this I'm
I'm eating the og. This isyour original, but and I know so
she gave a little disclaimer, said, I put this together right before I
came in, so the cookies maynot be soft enough yet, but I
(12:05):
will tell you everything is delicious andthat crunch. So this was the one
you started with, and this wasone everybody wanted you to make, Yeah,
the original? When did it break? Like, at what point were
you like a couple of people hereand then it was like, man,
I just got ten twenty thirty peopleasking for it. When it broke was
(12:30):
in twenty nineteen when I organized theNipsey Piece March. I think that people
just wanted to support my efforts.So they just kind of all funneled over
to the banana pudding and it workedout perfectly. And then when they got
there, it actually tasted good,and then they spread the word that it
was actually good and then just blewup like the world trade. Where where
(12:56):
did you come up with this recipe? Was it something I mean early early
on? Was it something you madefor family and friends? Just begin like
if it was a potluck or something, this is what you bring. So
it's my favorite dessert and like peopleweren't making it enough for me. They
were only making it on holidays,Thanksgiving, maybe Christmas. And I'm like,
(13:20):
I gotta figure out how to makeit like I'm obsessed with it.
And so I blended my mom's andmy childhood best friends grandmothers recipe. Shout
out to Maddie r I p andum yeah, and then I added my
own things that neither of them use. And that's filthy, rich banana pudding.
(13:43):
This is fantastic, Thank you.I want it every minute of every
day now. And I'm already abig guy. So this is My wife
is not going to be thrilled.And I'm bringing this home. Oh no,
she she's on a long drive rightnow with our boy, and I
bet if she's listening, she's goingdo not forget to bring that home.
(14:07):
And I don't always bring a wholelot home, but this is coming home.
Um, this is excellent. Whatmakes a bad like, what is
a pet peeve of yours? Whenit comes to a banana pudding that you
go, I don't like consistency.I'm big on consistency. I feel like
it literally affects the taste. Ohof course, so um yeah, I
(14:30):
don't like watery banana putting. Oh, I do not like banana lists banana
pudding because it's not banana pudding.If it doesn't have bananas, it's just
putting the tastes like banana. It'sputting in cookies. I guess this consistency
all there's something about it. Areyou picking up on that, miss Kayla?
(14:52):
Yeah, that's nice or something.But yeah, it like has it
just has like it you pull thattop off and it goes. Yeah,
but it is just a tad bitthicker than others I've had like that,
you know, like if it comesfrom a box, you know that kind
(15:16):
of pudding is thin like this.Could you could build a fence with this
right on the wall. Yeah,I really, this is very delicious.
You should be very proud. Thisis excellent and I could imagine that once
people have it. So you're notdoing any farmers markets or anything. Yeah,
so I do the Lake was farmerMarket on Sunday, just being totally
(15:41):
transparent, like because I do everythingby myself. I'm literally right now in
this moment dealing with sciatic nerve pain. It's new so I've been dealing with
this since the beginning of March andI am doctor visited out and trying to
figure out what my plans are goingto be to deal with paying management,
and so I'm dealing with that.So I've probably been having a lot of
(16:04):
upset customers. But I'm also ina cloud kitchen in La and Korea Town,
so they can get it through there. It's at eighteen forty two West
Washington Boulevard, Los Angeles, California, nine thousand and seven, and I'm
planning on opening another one in LongBeach. And other than that, I
(16:26):
usually set up in sail under mytent in Long Beach, just popping up
or ed events and I post iton my Instagram and yeah, but I
need to rearrange so many things.If anyone has any support for me with
um, you know, just organizingmy stuff. It's really hard doing everything
(16:47):
by myself, but I definitely knowthat hard is not impossible. I'm going
to add an option to pay onlineand pre order and prepay on my on
my website so that that'll help themand also help me, and um,
yeah, I'm getting it together.I'm I'm trying just delivered at all.
I do delivery some days, soand I'll post that I'm doing deliveries.
(17:12):
I I would help you out,but the reality is the term don't get
high on your own. Yeah,they'd be this is an empty box.
I'm like, yeah, it wasgood. Yeah, I would have I
would have a real hard time.The average uber eats driver, yeah,
eating the fries. Yeah, butat least there's fries left here. There's
(17:37):
not going to be anything some bagglers. Well, thanks for taking the time
to come in. I know thatthat you're in pain, and I'm sorry
for that. I hope you figurethat out because I have friends with it
as well, and it's a it'lltake you down yeah, um, but
it seems nothing will. So continuedsuccess and this is really fantastic and I
can't wait to bring it home tothe family too. Filthy Rich Banana put
(18:00):
dot com, Filthy Rich Banana Puddingdot com, Latania Ward doing good things,
changing her life and others can donothing but salute that. So thanks
to you. Thank you. You'relistening to The Fork Report with Neil Savedra
on demand from KFI AMZI forty.Do we celebrate food, the people that
make it, the culture behind it. Every single Saturday for three hours from
(18:26):
two to five I'm lucky enough tobe your host, Neil Savedra. Howdy,
howdy, howdy, thanks for hangingout today. You know, one
of my favorite foods is pizza.I always say it's like the best flavors
on an edible plate. And youshould listen to what we are going to
be telling you about. Now,get your tickets and be a part of
(18:48):
the Pizza City Fest that I'm lookingforward to it. What a lineup.
The event is coming up Saturday,April twenty ninth and Sunday April thirtieth.
Like I said, plenty of timeto get those tickets. You can find
out more at Pizza Cityfest dot comPizza Cityfest dot com. And I'm looking
(19:11):
at the lineup right now and I'mblown away. Neil, Neil real quick
clack, yes, yes, haveyou in the back. Jason Middleton,
a longtime listener, first anchor.Uh yeah, I'm wondering pineapple on pizza.
What do you think? For me? Yeah? For you? I
love it pineapple and ham. Ithink people should eat what they like.
And if you're like Canadian, peoplewill say, yes, we eat it
(19:37):
here all the time. Indian EastIndian folks love their pineapple pizza from so
you know Hawaiians. Yeah, tome, it's eat which you want.
I really love the combination sometimes.I think the sweet and the tart flavor
of the pineapple up against the saltynessof the Canadian bacon, I think it
(20:00):
is marvelous. I'm feeling you onthat tip too, Umsiz, it's not
pizza. I won't even tell youwhat I had earlier today. You would
not be proud. Okay, myfollow up question, I'll take my answer
on the air, um fork withpizza. Here's what's funny. I love
people. We're stupid, so youget you get people going, No,
(20:23):
that's not how you eat pizza.I can't believe this politician is eating pizza.
You're supposed to fold it. Goto Italy. No one's eating their
pizza like that. They're eating witha knife and fork, right. So
it's one of those things that we'rejust ridiculous. I know, make the
week. People are just weird.I had a lovely Catholic woman tell me
(20:47):
once that she likes to go tochurch and hear it in the original Latin,
and I said, actually the originalwas Greek, Hebrew, Aramaic.
So we're just straight. Yeah,it's like, well, no, but
we we make rules up that aresilly and we say this is the way
(21:10):
you have to consume it. DoI like folding a pizza? Absolutely?
Yeah, that's depending on the styleof pizza. Sure, are you going
to fold a Chicago or or aDetroit style pizza no bib on? Yeah,
or a Grandma style or any ofthese? Yeah? But in New
York, yeah, grab a slice, Grab a slice at a car,
(21:30):
head to the subway. I meanthat's eaten right there. Yeah. I
do feel like on the on thefork thing I was in. I was
lucky enough to be on a Mothycoast a couple of years ago, and
uh, and that's where I learnedthat I can do it with Just like
you said, it's just it's justthe way it's eaten in in in and
around Naples. Yeah, it's justit's silly. People make up silly rules
for food, and it's you know, I tease people at times, but
(21:52):
not a big deal. I thinkwe still. I think we have Steve
Delitski on the phone with us.Stevie there, Neil, I can hear
you, can you hear me?Oh? Yes, look at this,
Look at the magic the magic conversation. I was enjoying your discussion and your
breakdown of eating slices with or withoutfork and knife and pepper or pineapple and
(22:15):
hand on a pizza. So I'mwith you. Listen, there's a lot
of things. I'll stand on thathill and start swinging that I will go
to flap at hands. But youknow, pizza. I have a rule,
Steve. And if we're talking toSteve Delinsky, he is uh you
(22:36):
are you the over god for allof Pizza city Fest coming up? Yes,
I'm the founder and curator of PizzaCity Fest. Well you've done a
great job. We're going to getinto a list of these folks that you're
you're bringing for the fest. Ofcourse it's in April. Go to Pizza
Cityfest dot com. So you hearthose things. I bet you. You
get in to these types of thingsall the time where people like you know,
(23:00):
do you fold your pizza? Isnot the only way to eat it?
Can you have ingredients like pineapple andCanadian ham on there? And where
do you land on some of theseuntroversies? So I agree with you that
I think there are too many rules. There shouldn't be rules about pizza.
(23:21):
But I do think like you guyswere talking about, you know, knife
or fork. Yeah, if you'rein Italy, or if you're eating a
traditional Neapolitan style pizza like you'd haveat Dommy Kel there in Hollywood. You
know, it's a very soft,middle chewy edge. It's a high heat
bake, so it's like a ninetysecond bake. You can't pick those up
like a typical New York slice.You do need a knife and fork.
(23:41):
But if you're having a New Yorkslice, you probably want to pick that
up and fold it on the heeland fold it in half, like you
guys were talking about, walk intoa subway or just on in the go
a Chicago deep dish. Some ofthe old school deep dishes you can actually
pick up with your hand. They'renot that enormous like people think they are.
People often confuse pizza with deep dish. They're two different styles. Stuff
(24:03):
has a second layer of dough acrossthe top. You need a knife and
fork with that. So I don'thave any rules, but certainly the size
of the pizza, the girth,the volume, you know you might need
to use a knife and fork.Saturday, the word girth was used on
the air just wanted to go aheadand put up in that. So I
have a rule, and I wonderif you stand with me on this one.
(24:26):
Steve Delinsky from the up and comingPizza City Fest Pizza City Fest,
I'll get this. It's the firstyear, right, Yeah, this is
the first year. We just didone in Chicago and July. We're gonna
do the next one in April.And la any fights out there in Chicago?
Any fights? Yeah? Like overpizza. Well, you know,
(24:48):
we just love to eat in thiscity. People tend to agree and get
along. They have polite disagreements.The war comes into disagreements and fighting is
you know who makes the best?If you say, you know, what
are the top pizzas in Chicago,We've had an explosion of pizzas like you
guys have had the last couple ofyears, and so I might be just
as likely to talk about a beautifulthree day fermented crust, thin cross like
(25:11):
at Roberts and versus an old schooldeep dish like lumal Matis. People like
to fight about who makes the best. I like that there are all these
arguments about pizza, but there isno best. We always talk about this
in our business you know, there'sonly favorites. There is no best pizza.
I'm right with you. I neverever say this is the best on
this program. I will always tellyou what I like and why I like
(25:32):
it. And you know, whenI first talked to Chris Bianco about this,
and he's the famous guy in thecountry. He's James Beard Award winner,
he was on the Chef's Table Netflixrecently, he's going to be speaking
at our event. When I talkedto him about a year and a half
ago before the Chicago event that youbrought him to, and he's like,
we don't really want to talk aboutputting awards and like rating number one,
number two, number three, becauseit's so subjective. These guys and women
(25:56):
are not in their regular kitchen duringa field kitchen situation. It's just not
fair to do that. So wedon't do that to any of our festivals.
We don't crown anybody the best pizza. We just want to show everyone
how great the pizzas are and thensort of they can decide. Just for
the listeners that aren't aware, sayingI was just talking to Chris Bianco was
(26:17):
like a huge pizza name drop.So just for those who don't know at
home. That was like huge,like you know, yeah, he's the
man, so you know he's gonnabe Hanks. It's like it's huge.
It was like a right there,and I wanted to shine a line out.
All right, we come back.My guest is Steve Delinsky. They're
(26:38):
bringing this Pizza City Fest to LosAngeles in April. I'm gonna tell you
right now, get tickets. Seeingthe lineup is seeing that Chris Bianco is
going to be in the conversation atthe chef's table about pizza. And it's
a lot of great stuff going on. But when we come back, I
(27:00):
noticed something about when trends food trendsend, and I want to share it
with Steve and see if he agreeswith me, like a sign of a
food trend ending. So hang tightit involves pizza, Hang tight, and
we'll talk about that when we comeback. You're listening to The Fork Report
with Niel Savadra on demand from KFIAMZI forty. Thanks for joining us on
(27:23):
this lovely Saturday afternoon. We're talkingwith Steve Delinsky or Doe Lynsky, Neilia
Clever Bastard, who's overseeing the PizzaCity Fest. You can find out more.
It's coming to La Pizza cityfest dotcom. It's coming in April.
Get your tickets now. This willblow out. I'm telling you. It
(27:45):
is at La Live. I believe, so it's yeah, it's it's going
to be a big event. Wehave him here to talk and chat and
tell you some more things about whatthey're going to do. But I wanted
to pose a question. So Ibelieve that all trends or fads end up
(28:07):
on a pizza, and that's howyou know that they're done. So Barata
was a big deal. Doesn't meanthese things go away. Barata was a
big deal. It made it tothe pizza and then it kind of died
down, and you find good barratain restaurants. But the massive trend died
down Biria, which is the stewedmeat tacos. Of course massive found them
(28:34):
everywhere. Then all of a sudden, they end up on a pizza and
then it just goes back to findinggood Biria. Where good Biria is to
be found. Do you find thatto be true? Yes or no?
Yes, I do. We havethe same thing in Chicago. Your Italian
beef was really hot after the Bearcame out on Hulu and everybody's doing Italian
(28:56):
beef everywhere, and then you seeit on fried rice. I see it
on pizzas it goes away, butyou know, the original form is always
there of course. Yeah, friedchicken sandwiches were huge during the pandemic.
You see fried chicken on pizza.Oh, it's just that is my sign
of it, you know, tipping. I guess it's the pizza equivalent or
(29:17):
food equivalent of jumping the shark.So I'm paying of shark exactly. Yeah.
So, because of some phone issues, we didn't get to really get
into as much as I can.I know you're busy and got a lot
going on, but can I askyou to stay over the top of the
hour and come back and really getinto the nitty gritty. Of course,
I'm here for you. Want totalk pizza with you guys. Yeah,
(29:37):
that's what I want to get into. And I just felt because of that
and questions that I had, wedidn't really get into the full lineup and
your love of pizza. How thisstarted, and I'd love to get into
that. So I'm going to askeverybody to stick around, including Steve Delinsky,
who is my guest right now.Pizza Cityfest dot com is where you
(29:59):
can find out more about the festival. The Pizza Festival, which I'm incredibly
excited about, coming to Los Angeleson Saturday, April twenty ninth and Sunday,
April thirtieth. Find out more abouttickets. You can get them there
at the same website, Pizzacityfest dotcom. I don't want to hear you
crying that you couldn't get in becauseyou didn't heed my admonition, So do
(30:22):
it now. We'll be back withmore. It is The Fork Report on
Neil Savedra, kf I AM sixforty and KOSTHT two, Los Angeles.
You're listening to The Fork Report withNiel Savedra on demand from kf I AM six forty
Hey, it's Neil Savedri. You'relistening to kf I Am six forty the
Fourth Report on demand on the iHeartRadioapp. Don't forget on that app to
follow us. If you listen tous on the iHeartRadio app, put us
the follow button. Smash that buttonand that will allow us to send you
breaking news. And it's very coolbreaking news. When we have special guests,
(00:23):
it's a great time to do it. I did it from the very
on set and it keeps me intouch with everything going on. My next
guest is Latania Award. Her websiteFilthy Rich Banana pudding dot Com kind of
tells you exactly what we're going tobe getting into here. But I like
someone who has a focus and doesn'tmove from that. And when it comes
(00:47):
to banana putting all of these flavorsI'm looking at it seemed amazing. So
welcome to the four Report. Howare you? I am great? Tell
us the story. How did thisstart? I was interning and just newly
getting into the social justice realm thatdoes not always pay will Yeah, it's
(01:10):
got to be from the heart.It's got to be a calling. Yeah,
because again, it's not gonna payanything. It's not gonna pay the
bills, right, not alway.It is gonna pay me eventually, I
mean because I believe that that itwill. But yeah, it wasn't paying
me. So I had to figureout how to suffice, how to do
what was on my heart and makemoney to pay my bills and feed myself.
(01:33):
And um, people liked my bananapudding and they would pay me,
like to buy the ingredients, andthen I just up that to like paying
me for the labor also, andit turned into a thing they always say,
they being you know, people thatapparently are smarter, say hey,
you gotta do what you love andfind a way to get paid for it.
(01:56):
Now, find your skills and peoplewill pay you for those. And
so to do that, to takesomething as simple theoretically as banana pudding and
say I'm gonna make a living outof this or I'm at least gonna try
to jump from rock to rock,right, is a pretty cool thing.
And it just took off. Andnow how do people get it? So
(02:20):
they either get it by contacting meon Instagram or my phone number five six
two five seven eight seven two sevensix directly. I'm always tell people I'm
not a small business. I'm atiny business at this point. I just
make it look big. But Iliterally do every single thing by myself,
(02:43):
except for just on rare occasions whenI do events, I try to create
an opportunity for my target population andsocial justice and hire them on to assist
me and I pay them, butthat is very rare. I do every
single thing by myself, from order, from ordering inventory to shop the actual
(03:04):
physical shopping, preparation and distribution.And it probably start, you know,
I would imagine when it starts,you go to the grocery store. You
can get your ingredients, but whenyou start becoming a business, you can't
pay retail. And I pay retailfor most of the mine. Because I'm
not big enough to have relationships withthe corporations that have my specific ingredients,
(03:31):
I can't get everything in bulk thatI use from you know, the restaurant
de shows or whatever. So yeah, okay, so you do understand that
they're out there and you can connectwith them on certain things, but on
other things that probably make the magichappen with it, right, the secret
ingredients, the things that make itgopal are harder, and by the way,
(03:54):
for those of you who want tojump on that Instagram and I encourage
to do so. It's Filthy RichBanana Pudding. At Filthy Rich Banana Pudding
is where you find it on TikTok, on Instagram and of course dot com
for the website. And let mesee, so you go to this website
when I pop up here, agood looking website and clean shows the product
(04:19):
right there and then goes into flavors. What are some of the flavors that
you have? I have, ofcourse original caramel, which is amazing.
That's my favorite one. It's notlike regular caramel. It's like strong caramel.
It like works out at the gymor something. It's actually it's Caramela
(04:42):
goes bro. Yeah, Bro,Yeah, what's up? Hey? Bro?
Are you still? Are you stillworking out here? And I tile
it off right, So, andI have um strawberry toffee oreo and peach
cobbler. Wow, peach cobbler.Now wait a second, it would that
be peach cobbler pudding or is thatpeach cobbler banana pudding? So all of
(05:04):
them are banana puddings. And thenI add the other flavors, so it's
actual peach cobbler, like the crusts, the actual cinnamon and nutmeg and peachers
of course. Wow. So whenyou first started this, friends are asking
you're accommodating. At what point didyou say it's time to get a website
(05:30):
and thinking a little bigger? Um? I literally just got a website in
twenty twenty two and um, yeah, I just got a website at LLC
and all of that. And I'vebeen doing this like off and on since
twenty fourteen, but full time ofcourse, since around pandemic time. And
(05:54):
yeah, so I'm just now gettinglegit. Before I was literally just slanging
it outside thug what is the justI gotta keep it real with the people
they've been seeing me. I can'tlive. That's who carry me? Well?
Who? Why do you think there'sso much magic behind banana pudding to
(06:15):
begin with? Because when I hearsomeone mentioned banana pudding, it has a
different I have a different response.And if someone just says, you know,
chocolate or vanilla pudding or whatever,I think that banana pudding is.
Um, I mean definitely like acultural staple for black people. I mean
because in general, it's a it'sit's really a Southern dessert, and most
(06:39):
black people come from the South.We know why. So um yeah,
so it's a Southern dessert, butit's really big with black people all over
because we all stemmed from down South. So it's like it's just it feels
it's like, you know, itreminds you of things. I mean,
you know from your childhood is whatit does for me. It reminds me
(07:01):
of you know, my mom makingit and that. But if you've ever
seen, ever had the pleasure toeat at a Southern table, there is
not one thing you don't want toeat more. Yeah. It is like
every every comfort food you you couldthink of, and you just sit there
(07:23):
and you look at the table andit was it's like somebody reached into your
dreams and put everything on. It'slike mac and cheese, even pigs in
a blanket, it's a fried chicken, it's yeah, yeah, everything,
and you're just like, there isnot one sucky item on that table.
Uh. Yeah. I've had thatexperience, and I really I almost wept.
(07:49):
I got some people on so uhand and so going out there,
it was a different experience of aMississippi is a whole different world. I've
been all over the world, andI still say Mississippi is one of the
most foreign places I've ever been through. It is different. Yeah, it's
(08:09):
different. People wave into you fromtheir house and you're like, I don't
know that, they don't care,they just wave in them. But yeah,
that's the first Southern cook out.The table was probably one of the
most beautiful things I've seen to thisday. Like they're just everything is like,
how do they know? Yeah?I want that? I want that.
(08:30):
All right, we come back.We're gonna taste some of the banana
puddings. We're gonna talk about thedifferent flavors some more, the importance of
the ingredients again and how you've comeup with new flavors and the like.
So go nowhere because this is goingto be well fun for me and Kayla
and everybody here in the studio.You're gonna probably get mad because you don't
have any Latan Award Filthy Rich BananaPudding dot Com. Filthy Rich Banana Pudding
(08:56):
dot com. You know how muchI love small business. This is a
tiny business, so says miss Latania. And when we come back, we
want to remind you to support thesefolks in going out and you know,
buying what they have to sell.I think it's a great story. You're
listening to the Fok Report with Nielsof Adra on demand from KFI Amzi Forting.
Don't forget press the follow button onthe app and you'll get breaking news
(09:24):
and stuff from KFI. So ifyou're if you love listening to KFI on
the iHeart Radio app, make sureyou follow us on that app as well.
It will give you a more wellrounded experience. My guest right now
is Latania Award. She is,she's created. She is Filthy Rich Banana
Putting dot com. So you canfind her on Filthy Rich Banana Putting dot
(09:46):
com. You can find her atFilthy Rich Banana Putting, on Instagram and
on TikTok. And I can't waitto dig into this now. I would
love to tell you that miss Kaylacouldn't wait either, But she couldn't wait,
um no. And I have noregrets about it. It was absolutely
amazing. She gained a prison style, she had her arm and she was
(10:11):
set. Seriously, it was.It didn't there was never it was more
like a factory. There was nevera point where there wasn't food on the
spoon went into her mouth and backdown into her mouth and back down.
And but she was low and guarded. When you bite it, you'll know
why. Yeah, she was blockingeverybody off. Oh man, you open
(10:33):
it up. Not only is thecreaminess and it's just pulling away from the
container on both sides, almost likea cheese pull. Um, but that
that irreplaceable smell of banana pudding.It's not it's not like bananas. It's
banana pudding and you smell it.So you open this up, the sealed
(10:54):
container, and that's the first thingyou get, and m are the Are
the cookies prepared terry as well?Or so are you instead of using um
vanilla wafers like a boring person.I'm sorry, sorry, mom, Sorry
Mama. No, yeah, Iuse um short bread cookies. Holy crud.
(11:18):
We just became best friends, youand me forever. Wow. That
is great, Thank you. Thatis great. We started talking about ice
cream today, so I was like, man, now I'm wanting dessert.
And sure enough, who flies ina little bit of banana pudding. Not
(11:43):
all heroes were kape. Yeah,Latania Award is my guest, and I
really encourage you. Filthy rich bananapudding checked them out there now this I'm
I'm eating the og. This isyour original, but and I know so
she gave a little disclaimer, said, I put this together right before I
came in, so the cookies maynot be soft enough yet, but I
(12:05):
will tell you everything is delicious andthat crunch. So this was the one
you started with, and this wasone everybody wanted you to make, Yeah,
the original? When did it break? Like, at what point were
you like a couple of people hereand then it was like, man,
I just got ten twenty thirty peopleasking for it. When it broke was
(12:30):
in twenty nineteen when I organized theNipsey Piece March. I think that people
just wanted to support my efforts.So they just kind of all funneled over
to the banana pudding and it workedout perfectly. And then when they got
there, it actually tasted good,and then they spread the word that it
was actually good and then just blewup like the world trade. Where where
(12:56):
did you come up with this recipe? Was it something I mean early early
on? Was it something you madefor family and friends? Just begin like
if it was a potluck or something, this is what you bring. So
it's my favorite dessert and like peopleweren't making it enough for me. They
were only making it on holidays,Thanksgiving, maybe Christmas. And I'm like,
(13:20):
I gotta figure out how to makeit like I'm obsessed with it.
And so I blended my mom's andmy childhood best friends grandmothers recipe. Shout
out to Maddie r I p andum yeah, and then I added my
own things that neither of them use. And that's filthy, rich banana pudding.
(13:43):
This is fantastic, Thank you.I want it every minute of every
day now. And I'm already abig guy. So this is My wife
is not going to be thrilled.And I'm bringing this home. Oh no,
she she's on a long drive rightnow with our boy, and I
bet if she's listening, she's goingdo not forget to bring that home.
(14:07):
And I don't always bring a wholelot home, but this is coming home.
Um, this is excellent. Whatmakes a bad like, what is
a pet peeve of yours? Whenit comes to a banana pudding that you
go, I don't like consistency.I'm big on consistency. I feel like
it literally affects the taste. Ohof course, so um yeah, I
(14:30):
don't like watery banana putting. Oh, I do not like banana lists banana
pudding because it's not banana pudding.If it doesn't have bananas, it's just
putting the tastes like banana. It'sputting in cookies. I guess this consistency
all there's something about it. Areyou picking up on that, miss Kayla?
(14:52):
Yeah, that's nice or something.But yeah, it like has it
just has like it you pull thattop off and it goes. Yeah,
but it is just a tad bitthicker than others I've had like that,
you know, like if it comesfrom a box, you know that kind
(15:16):
of pudding is thin like this.Could you could build a fence with this
right on the wall. Yeah,I really, this is very delicious.
You should be very proud. Thisis excellent and I could imagine that once
people have it. So you're notdoing any farmers markets or anything. Yeah,
so I do the Lake was farmerMarket on Sunday, just being totally
(15:41):
transparent, like because I do everythingby myself. I'm literally right now in
this moment dealing with sciatic nerve pain. It's new so I've been dealing with
this since the beginning of March andI am doctor visited out and trying to
figure out what my plans are goingto be to deal with paying management,
and so I'm dealing with that.So I've probably been having a lot of
(16:04):
upset customers. But I'm also ina cloud kitchen in La and Korea Town,
so they can get it through there. It's at eighteen forty two West
Washington Boulevard, Los Angeles, California, nine thousand and seven, and I'm
planning on opening another one in LongBeach. And other than that, I
(16:26):
usually set up in sail under mytent in Long Beach, just popping up
or ed events and I post iton my Instagram and yeah, but I
need to rearrange so many things.If anyone has any support for me with
um, you know, just organizingmy stuff. It's really hard doing everything
(16:47):
by myself, but I definitely knowthat hard is not impossible. I'm going
to add an option to pay onlineand pre order and prepay on my on
my website so that that'll help themand also help me, and um,
yeah, I'm getting it together.I'm I'm trying just delivered at all.
I do delivery some days, soand I'll post that I'm doing deliveries.
(17:12):
I I would help you out,but the reality is the term don't get
high on your own. Yeah,they'd be this is an empty box.
I'm like, yeah, it wasgood. Yeah, I would have I
would have a real hard time.The average uber eats driver, yeah,
eating the fries. Yeah, butat least there's fries left here. There's
(17:37):
not going to be anything some bagglers. Well, thanks for taking the time
to come in. I know thatthat you're in pain, and I'm sorry
for that. I hope you figurethat out because I have friends with it
as well, and it's a it'lltake you down yeah, um, but
it seems nothing will. So continuedsuccess and this is really fantastic and I
can't wait to bring it home tothe family too. Filthy Rich Banana put
(18:00):
dot com, Filthy Rich Banana Puddingdot com, Latania Ward doing good things,
changing her life and others can donothing but salute that. So thanks
to you. Thank you. You'relistening to The Fork Report with Neil Savedra
on demand from KFI AMZI forty.Do we celebrate food, the people that
make it, the culture behind it. Every single Saturday for three hours from
(18:26):
two to five I'm lucky enough tobe your host, Neil Savedra. Howdy,
howdy, howdy, thanks for hangingout today. You know, one
of my favorite foods is pizza.I always say it's like the best flavors
on an edible plate. And youshould listen to what we are going to
be telling you about. Now,get your tickets and be a part of
(18:48):
the Pizza City Fest that I'm lookingforward to it. What a lineup.
The event is coming up Saturday,April twenty ninth and Sunday April thirtieth.
Like I said, plenty of timeto get those tickets. You can find
out more at Pizza Cityfest dot comPizza Cityfest dot com. And I'm looking
(19:11):
at the lineup right now and I'mblown away. Neil, Neil real quick
clack, yes, yes, haveyou in the back. Jason Middleton,
a longtime listener, first anchor.Uh yeah, I'm wondering pineapple on pizza.
What do you think? For me? Yeah? For you? I
love it pineapple and ham. Ithink people should eat what they like.
And if you're like Canadian, peoplewill say, yes, we eat it
(19:37):
here all the time. Indian EastIndian folks love their pineapple pizza from so
you know Hawaiians. Yeah, tome, it's eat which you want.
I really love the combination sometimes.I think the sweet and the tart flavor
of the pineapple up against the saltynessof the Canadian bacon, I think it
(20:00):
is marvelous. I'm feeling you onthat tip too, Umsiz, it's not
pizza. I won't even tell youwhat I had earlier today. You would
not be proud. Okay, myfollow up question, I'll take my answer
on the air, um fork withpizza. Here's what's funny. I love
people. We're stupid, so youget you get people going, No,
(20:23):
that's not how you eat pizza.I can't believe this politician is eating pizza.
You're supposed to fold it. Goto Italy. No one's eating their
pizza like that. They're eating witha knife and fork, right. So
it's one of those things that we'rejust ridiculous. I know, make the
week. People are just weird.I had a lovely Catholic woman tell me
(20:47):
once that she likes to go tochurch and hear it in the original Latin,
and I said, actually the originalwas Greek, Hebrew, Aramaic.
So we're just straight. Yeah,it's like, well, no, but
we we make rules up that aresilly and we say this is the way
(21:10):
you have to consume it. DoI like folding a pizza? Absolutely?
Yeah, that's depending on the styleof pizza. Sure, are you going
to fold a Chicago or or aDetroit style pizza no bib on? Yeah,
or a Grandma style or any ofthese? Yeah? But in New
York, yeah, grab a slice, Grab a slice at a car,
(21:30):
head to the subway. I meanthat's eaten right there. Yeah. I
do feel like on the on thefork thing I was in. I was
lucky enough to be on a Mothycoast a couple of years ago, and
uh, and that's where I learnedthat I can do it with Just like
you said, it's just it's justthe way it's eaten in in in and
around Naples. Yeah, it's justit's silly. People make up silly rules
for food, and it's you know, I tease people at times, but
(21:52):
not a big deal. I thinkwe still. I think we have Steve
Delitski on the phone with us.Stevie there, Neil, I can hear
you, can you hear me?Oh? Yes, look at this,
Look at the magic the magic conversation. I was enjoying your discussion and your
breakdown of eating slices with or withoutfork and knife and pepper or pineapple and
(22:15):
hand on a pizza. So I'mwith you. Listen, there's a lot
of things. I'll stand on thathill and start swinging that I will go
to flap at hands. But youknow, pizza. I have a rule,
Steve. And if we're talking toSteve Delinsky, he is uh you
(22:36):
are you the over god for allof Pizza city Fest coming up? Yes,
I'm the founder and curator of PizzaCity Fest. Well you've done a
great job. We're going to getinto a list of these folks that you're
you're bringing for the fest. Ofcourse it's in April. Go to Pizza
Cityfest dot com. So you hearthose things. I bet you. You
get in to these types of thingsall the time where people like you know,
(23:00):
do you fold your pizza? Isnot the only way to eat it?
Can you have ingredients like pineapple andCanadian ham on there? And where
do you land on some of theseuntroversies? So I agree with you that
I think there are too many rules. There shouldn't be rules about pizza.
(23:21):
But I do think like you guyswere talking about, you know, knife
or fork. Yeah, if you'rein Italy, or if you're eating a
traditional Neapolitan style pizza like you'd haveat Dommy Kel there in Hollywood. You
know, it's a very soft,middle chewy edge. It's a high heat
bake, so it's like a ninetysecond bake. You can't pick those up
like a typical New York slice.You do need a knife and fork.
(23:41):
But if you're having a New Yorkslice, you probably want to pick that
up and fold it on the heeland fold it in half, like you
guys were talking about, walk intoa subway or just on in the go
a Chicago deep dish. Some ofthe old school deep dishes you can actually
pick up with your hand. They'renot that enormous like people think they are.
People often confuse pizza with deep dish. They're two different styles. Stuff
(24:03):
has a second layer of dough acrossthe top. You need a knife and
fork with that. So I don'thave any rules, but certainly the size
of the pizza, the girth,the volume, you know you might need
to use a knife and fork.Saturday, the word girth was used on
the air just wanted to go aheadand put up in that. So I
have a rule, and I wonderif you stand with me on this one.
(24:26):
Steve Delinsky from the up and comingPizza City Fest Pizza City Fest,
I'll get this. It's the firstyear, right, Yeah, this is
the first year. We just didone in Chicago and July. We're gonna
do the next one in April.And la any fights out there in Chicago?
Any fights? Yeah? Like overpizza. Well, you know,
(24:48):
we just love to eat in thiscity. People tend to agree and get
along. They have polite disagreements.The war comes into disagreements and fighting is
you know who makes the best?If you say, you know, what
are the top pizzas in Chicago,We've had an explosion of pizzas like you
guys have had the last couple ofyears, and so I might be just
as likely to talk about a beautifulthree day fermented crust, thin cross like
(25:11):
at Roberts and versus an old schooldeep dish like lumal Matis. People like
to fight about who makes the best. I like that there are all these
arguments about pizza, but there isno best. We always talk about this
in our business you know, there'sonly favorites. There is no best pizza.
I'm right with you. I neverever say this is the best on
this program. I will always tellyou what I like and why I like
(25:32):
it. And you know, whenI first talked to Chris Bianco about this,
and he's the famous guy in thecountry. He's James Beard Award winner,
he was on the Chef's Table Netflixrecently, he's going to be speaking
at our event. When I talkedto him about a year and a half
ago before the Chicago event that youbrought him to, and he's like,
we don't really want to talk aboutputting awards and like rating number one,
number two, number three, becauseit's so subjective. These guys and women
(25:56):
are not in their regular kitchen duringa field kitchen situation. It's just not
fair to do that. So wedon't do that to any of our festivals.
We don't crown anybody the best pizza. We just want to show everyone
how great the pizzas are and thensort of they can decide. Just for
the listeners that aren't aware, sayingI was just talking to Chris Bianco was
(26:17):
like a huge pizza name drop.So just for those who don't know at
home. That was like huge,like you know, yeah, he's the
man, so you know he's gonnabe Hanks. It's like it's huge.
It was like a right there,and I wanted to shine a line out.
All right, we come back.My guest is Steve Delinsky. They're
(26:38):
bringing this Pizza City Fest to LosAngeles in April. I'm gonna tell you
right now, get tickets. Seeingthe lineup is seeing that Chris Bianco is
going to be in the conversation atthe chef's table about pizza. And it's
a lot of great stuff going on. But when we come back, I
(27:00):
noticed something about when trends food trendsend, and I want to share it
with Steve and see if he agreeswith me, like a sign of a
food trend ending. So hang tightit involves pizza, Hang tight, and
we'll talk about that when we comeback. You're listening to The Fork Report
with Niel Savadra on demand from KFIAMZI forty. Thanks for joining us on
(27:23):
this lovely Saturday afternoon. We're talkingwith Steve Delinsky or Doe Lynsky, Neilia
Clever Bastard, who's overseeing the PizzaCity Fest. You can find out more.
It's coming to La Pizza cityfest dotcom. It's coming in April.
Get your tickets now. This willblow out. I'm telling you. It
(27:45):
is at La Live. I believe, so it's yeah, it's it's going
to be a big event. Wehave him here to talk and chat and
tell you some more things about whatthey're going to do. But I wanted
to pose a question. So Ibelieve that all trends or fads end up
(28:07):
on a pizza, and that's howyou know that they're done. So Barata
was a big deal. Doesn't meanthese things go away. Barata was a
big deal. It made it tothe pizza and then it kind of died
down, and you find good barratain restaurants. But the massive trend died
down Biria, which is the stewedmeat tacos. Of course massive found them
(28:34):
everywhere. Then all of a sudden, they end up on a pizza and
then it just goes back to findinggood Biria. Where good Biria is to
be found. Do you find thatto be true? Yes or no?
Yes, I do. We havethe same thing in Chicago. Your Italian
beef was really hot after the Bearcame out on Hulu and everybody's doing Italian
(28:56):
beef everywhere, and then you seeit on fried rice. I see it
on pizzas it goes away, butyou know, the original form is always
there of course. Yeah, friedchicken sandwiches were huge during the pandemic.
You see fried chicken on pizza.Oh, it's just that is my sign
of it, you know, tipping. I guess it's the pizza equivalent or
(29:17):
food equivalent of jumping the shark.So I'm paying of shark exactly. Yeah.
So, because of some phone issues, we didn't get to really get
into as much as I can.I know you're busy and got a lot
going on, but can I askyou to stay over the top of the
hour and come back and really getinto the nitty gritty. Of course,
I'm here for you. Want totalk pizza with you guys. Yeah,
(29:37):
that's what I want to get into. And I just felt because of that
and questions that I had, wedidn't really get into the full lineup and
your love of pizza. How thisstarted, and I'd love to get into
that. So I'm going to askeverybody to stick around, including Steve Delinsky,
who is my guest right now.Pizza Cityfest dot com is where you
(29:59):
can find out more about the festival. The Pizza Festival, which I'm incredibly
excited about, coming to Los Angeleson Saturday, April twenty ninth and Sunday,
April thirtieth. Find out more abouttickets. You can get them there
at the same website, Pizzacityfest dotcom. I don't want to hear you
crying that you couldn't get in becauseyou didn't heed my admonition, So do
(30:22):
it now. We'll be back withmore. It is The Fork Report on
Neil Savedra, kf I AM sixforty and KOSTHT two, Los Angeles.
You're listening to The Fork Report withNiel Savedra on demand from kf I AM six forty
The Fork Report w Neil Saavedra News
Popular Podcasts
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.
Therapy Gecko
An unlicensed lizard psychologist travels the universe talking to strangers about absolutely nothing. TO CALL THE GECKO: follow me on https://www.twitch.tv/lyleforever to get a notification for when I am taking calls. I am usually live Mondays, Wednesdays, and Fridays but lately a lot of other times too. I am a gecko.