@ForkReporter | Hour 2

Michelle Obama Launches Food and Drink Company to Promote Healthy Options for Kids
Wendy's Is Celebrating National Hamburger Day With A 1-Cent Burger Deal
AI taking over Fast Food
Expirations Dates on Baby Food, CVS fined millions

Episode Transcript

(00:00):
Hey, it's Neil Savedra. You'relistening to KFI Am six forty the fourth
Report on demand on the iHeartRadio app. Don't get to follow us on the
app so that you can get breakingnews from KFI. And of course when
there's a special programming and information thatyou need to know, just press the
little follow button on the iHeartRadio app. You're probably listening to us on that

(00:22):
right now. Aren't you welcome tothe FOURK Report. I'm your friendly neighborhood
four reporter Neil Savedra. How doyou do? Coming up a little bit
later in the show, We're goingto be doing a giveaway. Check this
out because I'm gonna be broadcasting fromMorongo Casino Resort and SPA next Saturday week
from today on the twentieth, gonnabe out there doing the show. If

(00:44):
you want to come by, comeby. We usually just sit there with
the chefs and eat and try newstuff that they're doing. But you're always
welcome to swing by if you wish. But we want to give you something
as well, so we're gonna begiving this away in the program today.
Later on, you're going to gettwo passes to the Marketplace that's their amazing

(01:07):
food hall. That's just fantastic.There one hundred dollars gas card and one
hundred dollars cash card, so it'sreally great. That twist on the traditional
buffet they have there is amazing.That marketplace is just fantastic. So we'll
be giving away those things coming upshortly, just to celebrate that we're going

(01:27):
to be out there next week.And like I said, we go out
there food we don't always have,you know, hey, do this,
do that with us type of thing, but we go out there to hang
out with them, and if you'rearound, I always love meeting people.
But we'll do this giveaway a littlebit later in the program, So stick
around, man. I gotta tellyou hanging out when I come across a

(01:49):
chef who's just focused and loves whatthey do, like our last guest chef
al Maray Williams from the Palm downtownin Los Angeles, don't you want to
eat his food? Like the minuteyou hear him talking and at passion and
he got right up on that micand he was excited, he was animated

(02:12):
talking about it. That's the typeof person you get, these moody kind
of yeah. Well, it's it'smy art. It's like that's fine,
I guess, but really I wantsomebody who's excited about foods, excited about
saying, oh yeah, we dothis, we do that. The Palm
it's been around for a long time. It is, like I said,
part of the fabric of downtown LA. And get out there when you can

(02:37):
it really it's been a while forme. You can find out more at
the Palm dot com. The Palmdot com of course, or Facebook is
Palm Downtown. But pretty amazing,just absolutely contagious. That energy and that
love of food and you. Itmakes me want to go. Oh man,
I want to go there right now. So very cool. Looking forward

(03:00):
to seeing chef Omari Williams in hishabitat, in that place where he cooks.
I'm going to get out to thePalm and check that out down to
town. But a big things.That was very very very cool to meet
him. Okay, a lot goingon. I thought this was a very

(03:20):
cool story about former First Lady MichelleObama. She launches a food and drink
company to promote healthy options for kids. What I dig about this is putting
your money where your mouth is.I know that there's a lot of positions
in politics where it's like, oh, they have to do something. First,

(03:42):
lady has to do something. Oftentimesthe vice president is a little bit
of you know nothing. But Idig that this is something that is a
focus while in the White House andout of the White House. And it's
very easy to make fun of publicfigures, especially politicians and the like and

(04:02):
the people that surround them. ButI think this is I think this is
the real deal when people focus onthis, and it's a mission. So
she's co founded the food and drinkcompany I don't know how you'd say this,
pl e z I Pleasy Pleasy designedto provide healthy options for kids.

(04:26):
They announce this this past week andshe's going to be working behind the scenes
to guide the mission. And thisis kind of an extension of the Let's
Move campaign to fight childhood obesity,and she launched that as the first Lady
and to take it outside of thatarena. I applaud her for that and
caring. We do have a prettyinsane I don't know. I don't want

(04:55):
to use hyperbole, but there isa problem with eating in the United States,
the way we eat. I wrestlewith it myself and I'm constantly thinking
about that with my boy to makesure I'm being the best parent I can.
But man, it's hard for thoseof you are parents. You get
it, like you make all thesepromises to yourself about what you're gonna do

(05:15):
and not do and how you're goingto protect your kid from these things and
that things when it comes to food. But it's not easy. So the
mission here is that this drink forkids six to twelve has seventy five percent
less sugar than average. This isaverage fruit juices and things like that.

(05:40):
So the former First Lady noted thatwater and milk are still the best drink
options for kids five and under.But this is, you know, school
kids type situation. That's one ofthe hardest things. It's not about the
culture in your home. Once kidsstart going to school, it's the culture
of all their kids, you know, And so the mix of the socialization

(06:03):
of children they start learning learning aboutother things. When you're in the house,
you can control just about anything.But once they grow up and they
start growing, and it gets verydifficult. So I think rather than just
complaining about it, having Michelle Obamaactually put her money where her mouth is,
I think is applaudable for sure,So I hope that this works out

(06:25):
and becomes something that gets into homes. I'm going to learn more about it
myself, but good on her forputting that stuff together and caring because it
is. Yeah, I have myown views. I think the seventies and
early eighties were bad because of allthe low fat stuff that was manufactured to

(06:47):
be low fat. I think that'smessed us up quite a bit. And
I think some of the fad dietingand the like made for really weird trends.
So we're wrestling will all that hereas well, Fingers crossed as we
continue to move towards healthier places.For sure. It is the Fork Report

(07:08):
O'Neil Svadra KFI six forty. You'relistening to The Fork Report with Niel Savedra
on demand from KFI AM sixty kfI AM six forty live everywhere on the
iHeartRadio app. Hey everybody, it'sthe Fork Report, all things food,
beverage, out and beyond. Iam your well fed host, Neil Savedra.
How do you do? Don't forget? You've got twelve of sharp coming

(07:30):
up at five o'clock with SOCl Saturdaysand then of course Steve Gregory at seven
with unsolved, So go no where, all right back into it. Don't
forget. We're gonna give away somesome gift certificates coming up for Morongo.
You get two passes to the marketplace. You get a hundred dollars gas card

(07:56):
and one hundred dollars gift cards.Well, and we'll be giving that away
later and I'll tell you how towin then. So it is. You
know, May is National Burger Month. There is no particular burger month for
me. I celebrate year around.That's just the type of guy I am.

(08:18):
But for those in the know,it is National Hamburger Month, and
there is actually a National Hamburger Day, which I think is the twenty eighth.
I believe yea of hamburgers. Ohyeah, hamburgers are fantastic. I
always you know, my buddy SimonMajumdar from the Food Network author an all
around great guy. He's not ahuge fan of hamburgers. He's like,

(08:43):
uh, they're fine, And Ibust his chops because he's an American citizen
now. But I always tease himthat he's a brit and they don't understand
or appreciate the beauty of a hamburger, and we bicker back and forth about
it, but I love hamburgers.I have had the pleasure of judging many
different hamburger contests and the creativity andthe thought that goes into it, the

(09:09):
the you know, dealing with thebun to meet to topping ratios. You
said your friend was British and didn'tget it. Well, he always says
they're fine. You know. Afew years ago they did a pop up
in and out over in the UKjust as an experiment, and it was

(09:33):
it was all the way around theblock the whole day, kind of like
here. Yeah, well, you'dbe curious. It tastes good. If
they had a fish and chips placefrom the UK come out here as a
pop up, I would do thesame. I don't know if it's the
same. Double double's pretty good.Yeah, oh, I'm with you.
I It's one of the few thingsthat it never disappoints, like every time

(10:01):
I'm in the mood, which isall the time, but I don't want
to I don't have one really closeto me, so when I'm able to
go, we have one fairly closehere to the station. When I'm able
to go, It's always one ofthose things that I'm just like, oh
yeah, didn't disappoint you know.I gotta tell you one of the most

(10:22):
underrated fast food joints is Wendy's.I've said this on the air a bunch
of times. You don't have awhole lot of them in the in California,
but they're great, and you knowwhat they're doing. They're little one
they're what is it, the they'rebacon junior bacon cheeseburger. There. They're

(10:46):
selling them for one cent. Nowhear this, because this is great.
You have to have their app.But from May twenty sixth to June first,
Wendy's is offering It's junior bacon cheeseburgerfor just a penny when you place
an order using the restaurant's app,and there's no minimum order required, but
you have to make an accompanying purchaseto score your one cent burger. Also,

(11:11):
the special offer can only be usedonce during the week it is available.
But that's pretty cool. I'll takethat. I like that little burger.
But when you think of Wendy's andthat those frosties and all of that,
the fact they have great sides,like the chili, which is now
available in stores and it can.By the way, you didn't know that,

(11:33):
tonyc you're learning things. But yeah, they've got it in canned now
and you can get it canned.But a baked potato, I mean,
come on now. But I've alwaysloved It's always a treat when I can
hit up a Wendy's. I didlast weekend. I hit up off of

(11:54):
the two ten. Where was II think, oh, I was in
Ranch Cucamonga and right off of thetwo ten there's one in Rancho and just
and I changed it up. Ijust got it with mayo, lettuce and
tomatoes. Just to like a backyardburger, a simple backyard Oh man,

(12:18):
come on now, so get theapp. I have it. It's really
great. And those apps, bythe way, they do give you a
lot of free food options and abuy one, get one free type thing,
so I recommend them. But Wendy'sone cent junior bacon cheeseburger from the
twenty six to the first of June. Get the app and you can order

(12:41):
it on there and get that fourburger month and of course Burger Day.
Now I want a burger, butwell, you know what we're gonna get
We're gonna get a news burger rightlike all the information you need on a
sesame seed A bun no boh youboo Kayla. That's your first word on
the show in the Bow the LatestNews with Andrew Caravella in the twenty four

(13:07):
hour Kit. You're listening to theFork Report with Niels of Adra on demand
from KFI AMZI forty. Thanks fortuning in if you're not familiar with the
Pro Room. We get together everySaturday for three hours to celebrate food,
celebrate the people that make it,the culture behind it. Of course cooking
at home, tips and tricks,making cocktails, and of course going out

(13:31):
to eat, which is imperative tokeep local economy going. And wow,
what a what a hard business,extra hard business to be in these days.
At A pandemic kicked a lot ofthese places in the HUHA and now
they're trying their best to stay afloatwith possible new regulations and laws coming with

(13:54):
the outdoor seating that many of themhave used to stay afloat a lot of
things. Not easy in California.Kind of a bummer, but not easy
to be a business small or otherwiseas we see even a lot of large
businesses leaving California pretty rough out there, and you've got to believe that someone's

(14:16):
going to figure this out and startto make changes. But certainly it's a
part of the way we think hereon the program. So thanks for hanging
out as we look at the newsof the day through food, but not
the heavy stuff. The I Aand the artificial intelligence is a topic is

(14:37):
going to be huge. It's goingto continue to be a part of every
whether it's food or any business.But food is taking to it too,
if you haven't heard. It startedwith Wendy's and now Carl's Junior Slash Hardies
are going to be doing it too, and that is using artificial intelligence to

(15:01):
take your orders in the drive through. So imagine the ability to your communicating
with someone you think is a realperson, but really it's artificial intelligence taking
that information, processing it and turningit into on the same screen that you
would see it normally, this isyour order and then you could say,
oh, no, I said X, Y and Z, and it would

(15:22):
correct it. But ultimately they're goingto remove that from the equation and more
and more of this is going totake place I'm okay with that. Yeah,
of course, because my order hasbeen wrong so many times in the
last decade, I think that I'mokay with a robot getting the order right.
Yeah. I mean, here's thedeal. This kind of tech,

(15:46):
Andrew, is going to be somethingthat you can't put back in the bottle.
Yes, there's gonna be bad partsto it. There's going to be
good parts to it depending on howit's used and in whose hands it is
used. So is it scary?Sure, every new tech is scary,
But ultimately what is scary is humanbeings, not the tech and how we

(16:11):
use it. I've been a bigfan of it. I am learning as
much as I can on the dailyabout it, spending time with AI a
little bit each day to learn theprompting and how it works and different ways
that I think it's going to permeatethe food industry. I think you're going

(16:32):
to be able to order more efficientlyknowing how the EBB and flow of a
particular restaurant or certain times of theyear, to be able to save on
food and food waste. I thinkthere's going to be ways for artificial intelligence
to say, hey, listen,you just programmed that this is what we

(16:52):
have left, or this is thewaste from our last order. Here are
some things that can be done withthis, this, that, and the
other to save from food waste.I think there's going to be some efficiencies
in it, for sure, Butthe fact that they're starting in the fast
food level makes total sense because it'sall about speed and affordability. There's been

(17:17):
a lot of issues with complaints aboutnot being able to live off of there's
not a living wage when it comesto fast food. I don't personally think
unless you get into management, thatit was ever a living wage. I
don't think it was ever promised tobe a living wage. It's an entry
level, that's it, absolutely.So I think what we're seeing now is

(17:40):
typical capitalism that they will find waysto do it inexpensively. That's their job
and that's what they pass on tous because we don't want to pay twenty
dollars for a big mac and ifit got to that point then it would
all go away. So they're goingto be looking into these other methods,

(18:02):
and I think we're going to beseeing more and more the automation. They're
going to have it their way.Yeah, yeah, Oh well, did
you hear. I think it wasgosh, where was it. I think
it was somewhere in the South thatthey found some ten year olds working at
McDonald's. And you know, that'sprobably about where where you'd think, you

(18:25):
know, if you can get aten year old to do the job,
it's not really a demanding job.Not that I'm saying ten year olds should
be working in a kitchen with fireand heat and three and fifty degree oil
and then like, but it goesto show you that it's it's entry level
for a reason. Not a lotof brain power. It's more like a

(18:47):
body. And so these things aregoing to change, and I think the
automation and the AI is coming.We're going to story after story. Yeah.
And the famous words of McDonald's,I'm loving it yea. And in
the famous words of Taco Bell,they are thinking outside the bun keep going.
I mean, it's it's robot lickinggood. Oh boy, that's where

(19:12):
Andrew lost. I had a goodrun there, Yeah, a little bit
of a run, then a crash. Everybody's okay, a couple of skin
knees, We're all gonna live.You're listening to The Fork Report with Niel
Savadra on demand from KFI AMZI forty. So if you're new to the show,
we just celebrate food. That's itwe really do. We celebrate food

(19:33):
and the people that making the culturebehind it and dip into the news,
but not the heavy, heavy stuffif we can avoid it. That's for
the other folks here at the stationto get into. I just want this
to be a place where you couldthink about new things, trying, exploring
restaurants, having fun. Tomorrow isMother's Day and I was talking earlier.

(19:55):
You didn't get a chance to hearthe first two segments of the show.
At two, you can go backand listen about somebody ideas for grilling for
brunch for Mother's Day tomorrow, becauseit's going to be a gorgeous day.
Be outside. This is why welive in southern California. God knows,
it's not because of the tax breaks. I've said many times on the program

(20:18):
talking about so called expiration dates.There are no formal expiration dates on anything
save for one product and that isbaby food, i e. Baby formula.

(20:41):
That is the only thing that hasa legal government date on it of
expiration. And a story this I'mreading this from KTLA dot Com that cvs
the popular pharmacy Sundry grocery retailer.This was fined millions six point five million

(21:07):
to be exact in penalties for sellingexpired items in the store, including over
the counter drugs, baby food,and infant formula. What a bummer.
So, Riverside County District Attorney MikeHestern announced that his office, as well

(21:30):
as eleven other DA offices across thestate, settled a civil lawsuit against the
retail chain. That is a nono. So this goes to show you
what I've been talking about. Mostso called expiration dates are not expiration dates
at all. They are best bydate, which means that date is up

(21:55):
until that date is when that productproduct manufacturer guarantees the texture, the flavor,
the appearance that they want their productto be known for. After that,
it doesn't necessarily go bad. It'sjust going to slowly decay in those
areas flavor, texture, color,and they want you to know that that's

(22:18):
not the product that they put onthe shelf. It's slightly changed over the
time. Cell by date is adate that has nothing to do with you
and me as consumers. It hasto do with the grocery store when they
rotate their food, when they putnew stuff on the shelf, that means

(22:45):
that they prefer because they can controlit. They control the handling of it,
the packaging of it, all ofthese things, so they know,
okay, we can use it inthe deli, we can use it to
cook, we can use it todo these things, or whatever their relationship
is with the distributor, whether theytake it back and use it for something
else, whatever it might be.They would rather do that and give you

(23:07):
the most fresh item, or toput it at a discount somewhere. But
they're not going to sell you somethingthat's going to make you sick. So
when you see it on a discountrack, it doesn't mean that it's gone
bad. It just means that theywant to keep the freshest stuff on the
main aisles and that anything else theywill do under a specialty or whatever they're

(23:29):
doing. But this fact that youhave CVS being fined millions for these particular
foods medications that is specific that isdealing with baby food, baby formula,
you don't want to mess with that. Those are where they have the focused
and medications. For Pete's sake,my understanding most of the time is that

(23:55):
I'm not a doctor. That medicationsstart to lose their efficacy, and that's
going to be the key thing.But sometimes there's gonna be breakdowns in the
filler product whatever, So that issomething to be concerned about. The thing
that's not concerning is that everything isgoing to grow old. That's just the

(24:15):
way entropy works. You know,winds down gets simpler, all that good
stuff, But it doesn't mean thatit's rotting the second a date passes.
It doesn't know. There is noway to know specifically when something goes bad.
There are many different things, thetemperature of your refrigerator, how long

(24:36):
you had it in the cart,all how it was packaged, all these
things that would change its lifespan.But even milk, you know, you
smell it. You make sure whensomething goes rancid or gets mold on it,
in most instances you're going to wantto get rid of it, but
not all there's harder cheeses, itdoesn't penetrate, so you cut off with

(25:02):
a decent amount of margin and itcan be fine. You can find tons
of lists online that will break downspecifically which foods to mess with and which
foods not to mess with. We'vedone that on the program here many times
as well. But there is nothing. There isn't an internal internal clock that
anybody can time that a specific dayand time that it's going to go good,

(25:27):
good, good, good good betalthough I kind of felt that at
fifty, like yeah, feeling abomb and springs start popping out, and
it's like, what the heck wasthat? But I'm not expired yet,
So keep those things in mind.Learn the telltale signs. Meats start to

(25:48):
get slimy, fish will get slimyfish when you it's best. You want
the eyes to be bright and clear. You want the insides to be red
and fresh. You don't want themto be pale. When you put your
finger on fish and you press slightly, does it stay there? The finger

(26:10):
indentation stay there, doesn't bounce back. These are things that you learn when
you're shopping. But the grocery storeis your partner, and they should be
taking these things off this shelf whenthey think they've been on too long as
well. And that's basically how itworks. It's not you got to keep
an eye on it, otherwise you'renever gonna know. There's nothing that's going

(26:30):
to be I've seen things even gobad prior to it's probably they were handled
wrong or whatever, but that happensas well, so you have to know
what it looks like. But whenit comes to baby food and baby formula,
they're not messing with it and nobodyshould be selling that stuff. I
know we went through a shortage sometimeago and it got pretty crazy, but

(26:53):
that's when the FDA steps in andsays, no, we're not going to
risk it with babies. It's notworth it. All right. It is
the four Report. I'm Neil Savedra. This is KFI and kosd HD two
Los Angeles, Orange County. You'vebeen listening to the fourk Report. You
can always hear us live on KFIAM six forty two to five pm on

(27:15):
Saturday and anytime on demand on theiHeartRadio album