@ForkReporter | Hour 2

Strawberry Festival with Taylor
Disney Has Your Vegan
Ruffled Feathers Rep /Executive Chef Euriel Gonzalez

Episode Transcript

(00:00):
Hey, it's Neil saved You're listeningto kf I am six forty the Fork
Report on demand on the iHeartRadio Appum. Hey everybody, it's the Fork Report,
all things Food, beverage and beyond. I am your well fed host,
Neil Savedra. How do you do? We're broadcasting live today from Morongo
Casino Resort and Spa and having goodtime. We wanted to break things up

(00:21):
just a little bit and talk tothe good folks putting on the Strawberry Festival
right there in Garden Grove. It'sat Village Green Park and it's happening all
of more Memorial Day weekend. Ofcourse, Andrea Perez is here with the
mascot, the Strawberry mascot, Taylor, walk us through the event, what
people can expect and how they canfind out information about it. Well,

(00:44):
you can find information at our websiteStrawberry Festival dot org and our festival starts
on Friday, May twenty six withopening ceremony at six pm where we give
out two thousand pieces of strawberry shortcake. Oh boy, amazing. This is
the most gigantic cake you've ever seen, and is provided by a Franchi's Bakery
in the strawberries we actually get fromCostco in Garden Grove. Well, nothing

(01:10):
wrong with that, no, no, no, we love it. We
are appreciative of their donation. Andthen on Saturday there's the parade at ten
am with our Grand Marshalfara Jimenez fromKTLA five and our theme Grand Marshal is
Tony Atkins, the Dancing Doctor.Oh that's a great combination. Yeah,
Vera, I actually grew up inGarden Grove when twelve of our schools graduated

(01:32):
from our high school, Bosa Grande, and then went to Long Beach State
Long Beach, I believe, soyeah, and her family still lives there.
She visits Garden Grove a lot.So we're very excited to have her
as our Grand Marshal. So eachyear you come together celebrate the strawberry and
a core strawberry. As you justspoke about, strawberry shortcake is one of
the first things that come to mind, right, Are there other concoctions that

(01:55):
are being put together, some surprisesmaybe that some people might not expect when
it comes to combinations, or ifyou know what, I have a list
of food here of just mostly yourtypical strawberry dessert. The combinations the things
that you'd want. These the funnelcake with the strawberry, Oh my gosh,
strawberry shortcake. Let's see, there'scheesecake with strawberries, strawberry lemonade,

(02:15):
strawberry Talian nice, strawberry sundays Um, strawberry bread. I think that's more
like a pound cake. But thatfood is all prepared by the nonprofits.
That so we allow twelve nonprofits tocome into our festival and to sell,
and so all the proceeds that theymake they get to keep one hundred percent

(02:36):
of Wow. So not only arewe a philanthropic organization, we give back
to the community. All the fundsthat we make we give back. We
also help other nonprofits. So canI name the groups? Of course?
Please? Don't We have the GardenGrove Kawanis Club, Branchio Alamidos High School
Music Booster, Garden Grove High SchoolBaseball Booster, Kawanis Club of Garden Grove,

(02:58):
Garden Grove Slions Club, Garden GroveInstrument Booster, Assistance, League of
Garden Grove Boys and Girls Club ofGarden Grove, Garden Grove Emblem Club,
Job's daughters and a group called Nothingmag And you will notice it's all Garden
Grove, so we only allow GardenGrove nonprofits. Oh that's cool, keeping
it in the family and the Yeah, that is really wonderful our community.

(03:21):
And this is the sixty third annual. Sixty third year, yes, wow.
And of course you had to takeoff some for the pandemic, so
too packed them back there. Soit really would have been our sixty fifth
if we had you know, thepandemic hadn't have happened. But it started
in nineteen fifty eight and I'm atthat time we had prolific strawberry fields,

(03:44):
so hence the name Strawberry Festival.But then over the year's development happened and
strawberry fields everything went away. Weused to do chili peppers and oranges and
avocados, but all of that hasgone away. Wow. Sad. Of
course, I want to remind people. They can find you and find more
information at Strawberry Festival dot org.Strawberry Festival dot org. This is the

(04:10):
Garden Grove Strawberry Festival. It's atVillage Green Park. They're on Main Street
and Garden Grove hours coming up MemorialDay weekend of course Friday one to ten
pm, Saturday and Sunday ten amto ten pm, and then Monday,
Memorial Day ten am to nine pm. So there's multiple opportunities to get out

(04:31):
and enjoy this. This is thetype of event you're looking forward for family,
getting everybody together and enjoying themselves aroundstrawberries. Who doesn't love strawberries,
right, and for free and youcan see live concerts for free. We
have an Amphitheater over there where we'rehaving concerts every night Friday, Saturday's,
Sunday and Monday. So really it'sfree. Is parking Is there parking available?

(04:54):
Nearby? Parking usually like in theneighborhoods, but at the college there's
a college that I think it's dollarsto part. Oh that's not economical.
Yeah, so I mean bring inis probably the best you can get dropped
off. But yeah, you justhave to look for the parking. Actually
on our website, sorry, thereis a parking thing that lists where you
can part. Oh, that's great, excellent, And of course Strawberry Festival

(05:15):
dot org absolutely and on Instagram youcan follow follow them to at Strawberry dot
period rather Festival Strawberry Period Festival aswell to see you know, past things,
stuff they're doing and preparing for this. There is a parade and I
am told that jj L are veryown. Jennifer Jones Lee is part of

(05:35):
the parade this year. Yes,she is. We're very excited to have
her. Oh man, she's apart of everything. She's the best.
She is. She's she's so kind, she is a wonderful human being.
Yeah, wow, this is reallycool looking over everything and all the sponsors
and people that are coming out.How do you what's the best way for

(05:57):
someone to experience the event like theycome in. Is there certain things you
have to see right away? Howwould you describe the best path through the
event? I would say, ohmy god, Like I'm going to go
straight for the food. That's obvious. Yeah, the food, right,
I mean the opening ceremony because welike to introduce the celebrities that the opening
ceremony and give out the cake.It's just really cool to see all the

(06:18):
people there with the parade, Imean the praise our annual event that you
just have to see the parade andthen from there and go see the vendors.
We have one hundred and seventies something, vendors, music. We always
have entertainment on a showmobile. Ican't. I mean, there's just so
much going on. So that's reallygreat. I mean local events. Nothing

(06:40):
better than doing an event that isfree. You know, they'll pay for
the food and that, as yousaid, goes to the charities, which
is fantastic. And this has tobe a massive labor of love. Yes
we are. So we're a nonprofitor five O one C three and we're
all volunteers that put this on.There's twenty one different directors and we start

(07:01):
planning in September and we partner withthe city the city. We're not a
city event, but we do partnerwith the city, so um they help
us a lot. And our policedepartment of the best police department. And
there's rides and things like that.Buy tickets to rides and no that is
that is really super cool. Youshould be proud. This is a cool

(07:24):
opportunity for people to come together.Memorial Day weekend, May twenty six through
the twenty ninth, the Garden Grovethe twenty twenty three Garden Grove Strawberry Festival
again. Find out more on theirwebsite. Strawberry Festival dot org. Strawberry
Festival dot org. Thanks so much. Good to see you, folks,
and I wish you the best eventthis year ever. Yes, I hope.

(07:47):
So we've been working like crazy,so thank you, thank you for
having Yes, this is my pleasure. So check that out. Strawberry Festival
dot org. Strawberry Festival dot org. It is the FOURK Report. We'll
be back from Morongo in Cabazon,Morongo Casino Resort and Spa with more food
talk. Go nowhere. You're listeningto the Fork Report with Niels of Adra

(08:09):
on demand from KFI amzix forty.Hey everybody, it's the Fork Report,
all things food, beverage on beyond. I am your well fed host.
Thanks for hanging out today. We'rebroadcasting live from Morongo Casino Resort and Spa.
We're going to get back into someof the food stuff going on here
shortly, as we have a coupleof guests that really stoked to bring to

(08:31):
you there. The chefs and thepeople around the food scene here are amazing.
But before we get into that,I just can't tell you how food
is starting to rule all experiences,all of them. Anywhere you go,
anything you do, the expectation nowis that you are going to have a

(08:52):
stellar food experience, Otherwise you're notgoing to go there. And in a
world where theme parks and carnivals thatyou've started with popcorn and hot dogs,
you can't do that anymore. Andeven the Mighty House of the Mouse continues
to add things that blow me away, that really just show me that there

(09:16):
they are, their fingers on thepulse of the people coming and visiting from
California and all over the world.So they continue to do more and more.
And for our veger friends are veganfriends and plant based friends, there
are continually putting things on the menufor you for the longest time, and

(09:37):
I know your pain. I've beentold many times by folks that are plant
based for longest time, it'd belike French fries and a fruit cup,
and that was basically It's like here, they're vegan options, not really their
sides at best, but more andmore. If you remember all of the

(09:58):
events that they do, the foodevents, the food and wine event,
the Festival of Holidays, they arebringing more and more vegan options and I've
tasted them. They're fantastic, greattexture, great flavor. Often things that
make you that are reminiscent of otherthings that would have dairy or have meat,
and you don't miss it. Somore and more these are popping up

(10:22):
and coming out with great options forthose that are wanting to stay plant based
or at least flexitarians and eat both. But some days they keep specifically and
more and more this is happening atCalifornia Disney Adventure, especially as they progress
with new and new ideas, whetherit's cart they Circle, wine Country,

(10:48):
Truteria, whatever it is. Moreand more you're going to find these things
there and they aren't some sort ofsecond gas, second thought thing. There's
vegan tasting at Paradise Grill and they'redoing more and more there and for a
limited time they're creating an all vanmenu and they are taking a massive leap

(11:09):
and doing this, So we applaudthem for that diversity of taste, textures,
different cooking methods to bring so manydifferent flavors there in the park.
Bulgogi fried rice with kim chi thatsounds amazing, house pickled cucumbers, green
onions, sesame seeds. The dishis pretty tasty looking and looking at the

(11:35):
additions of all the colors and texturesare even better. Scrolling through some of
these to see some of the thingsthat might get your mind going. Your
little mind tasting roasted cauliflower, buffalomac and cheese. That is wonderful.
If you've never had buffalo style cauliflower, it's great. It's a great combination

(12:01):
cauliflower. I think there's a greatvehicle for all kinds of flavors. I
think at roasts well. So seeingmore and more in this I applaud Disney
for doing that and having more optionsfor all, you know, some by
choice, some because doctor says,hey, you gotta do this. Regardless,
you should be able to eat andhave a good time. Hey,
I want to remind you on thatnote, Disney the celebration of a lifetime

(12:24):
is waiting for you, and KFIwants to send you to celebrate one hundred
years of Disney Magic at the DisneylandResort. So keep lifting listening. Next
week Mo is going to be givingout tickets. Gary and Shannon are going
to be giving out tickets. Wina family four pack of one day one
park Hopper one day one park rathertickets to the Disneyland Resort. Plus there's

(12:50):
a bonus chance to win online atKFI AM six forty dot com slash Magic.
You know, I'm a big fanand a big Disney fan, and
I love what they're doing with theirfood and the magic continues to go on.
I was out there some weeks ago, out there on Mother's Day with
my wife and my boy, butout there to check out a lot of

(13:11):
the new foods and things some weeksago, and it's amazing. I still
am putting videos out and I willcontinue to put out some more for you
in regards to the hundred that anniversarythat is already in full full mode at
the resorts. So get out thereand check it out. All right,

(13:33):
it is the Fork Report. I'mNeil Savedra ka if I am six four
there. We are broadcasting live todayfrom Morongo Casino Resort and SPA. We'll
talk more about the food here whenwe return, So go know where you're
listening to The Fork Report with NeilSavedra on demand from KFI amzix forty.
Hey, everybody, it's the ForkReport. This is what we do.

(13:54):
We shake all the heaviness off thenews, whatever's going on in the world.
We come together for three hours,two to five every Saturday, to
just celebrate food and one another,the cultures behind it, making food,
going out to eat, great placesto eat, techniques to do at home,
including grilling, and we appreciate thatyou are here with us. We're

(14:16):
broadcasting live from Morongo Casino Resort inSpa today in Cavazon. Want to remind
you I was reminded about this.I didn't tell you last week. I
am remiss in mentioning it because I'mvery proud of it. But as it
walked in, Morongo Casino and Resortand Spa have been nominated for the twenty

(14:39):
twenty three LA Times Best of SouthernCalifornia for Best Casino and you see it
all over the place. Well,I shared that too. I was nominated
for Best Radio Show Slash Podcast forOrange County. If you go to my
Instagram account at fork Reporter, atfork Reporter, I would really love it

(15:00):
and be honored. If you wouldclick on the link in my bio and
that will take you to where youcan vote, and it's just in this
one Orange County, but you'll seeeven Morongo and if you want to get
a two for there, you canvote for that as well, and then
scroll down until you get to podcastand radio show for Orange County and you'll

(15:22):
see my name there and press thattoo. And I appreciate it being here
at Morongo. The sites, thesounds of course, the horse, the
smells that come off, all ofthe food that is here. And we
have executive chef Uriel Gonzales with uswho works on two of the locations,
which is pretty common around here.Right overseeing a couple and so you are

(15:48):
both ruffled feathers, which we're goingto talk about and what else, oh,
which is really fantastic. You dosuch a great job there. Oh,
thank you the work I would dothere. Yeah, there's a lot
of pride here right. Yes,I gotta tell you. I don't know
how they're paying you or how theytreat you folks, but everybody that I

(16:08):
see walking through that works in thisbuilding looks like they're here by choice and
that they're having fun. Yes,yslet's we'll just have a good environment here.
We're all just awesome teamwork and Ijust verse out the best of us.
Yeah, I think it does.And the teams are really great.
And I know many of the chefshere, Damien and Stephen, we have

(16:29):
all become friends, you know,for me coming back and forth and keeping
in touch. But I looked theforward the same with you. So when
did you come to Morongo about ayear ago? Yeah, I just actually
I just complete in my year lastmonth, so wow, congratulations. Then
it's been a good run and justlooking forward to more. So challenges is

(16:51):
a great word and chefs love that, right. You want to be challenged
your art, your skills. Whatis we're looking at some of the stuff
that you brought from Ruffled Feathers.Why don't you tell us a little bit
about that concept and some of thechallenges that came with it. So our
concept pretty much is just try toget the keep it our menu as small
as possible and just have a littlebit of items that taste amazing, as

(17:15):
opposed to having like twenty items ina menum and just being able to give
it that much attention to every singleitem. But that's even scarier because you
can hide behind anything. Ye likewhen you have a menu of one hundred
things, say oh, well theyjust didn't like that one. But when
you've got a small menu, andwe all know those places that you go
to the if they've got a smallmenu, then everything on there has to

(17:37):
be perfect. Yes, it is, and that's something I should be a
very proud of. We're able tocombine all the flavors together, like our
sauces, like our spices. Wehave like ten different types of spices and
are on our marinage for the chicken. Wow, and it just brings that
once and mixes with a with acold slaw there we made. All the
sauces are homemade, by the way, and it just brings out the flavor

(18:00):
palaces. Is that the way to? I mean, isn't that fun when
you control all the flavors and thetextures by making the sauces and everything else.
Yes, yes, And it's it'schallenging because I mean, you add
flavor. You have that flavor tothe to a marinade, to the batter
and to the sandwich itself. Soyou've got to be careful make sure it
balances correctly so by the time it'sserved as a whole, it just brings

(18:22):
it out. Yeah, and you'redoing that, we're obviously with the breading.
You've got to make sure that thebreading still has the other elements that
make it great, the texture thatbuying that crunch. And yet you've got
to have the heat, but theyall have to kind of dance together exactly.
You don't want Oh well, Iliked the cross, but the marinade
didn't work from here. I meanit's a symphony. Yes, yes it

(18:45):
is. It's an art, that'sfor sure. And that's so cool.
And when you're dealing with things thathave that can't be hidden, not only
is the menu smaller, the itemsare some thing you recognize. Yeah,
so you have you know, likechicken tenders or cris cut fries, these

(19:07):
types of things you have to nail. So in this case, you're dealing
primarily with chicken wings there at ruffledfeathers, probably chicken sandwiches and tenders and
they're just uh, they're just amazing. Every recom when you gets trim that's
takes. We're different stuff from thecompetition. I believe we're going to try

(19:29):
the trust when we come back.We're going to try them because I'm dealing
with spelling them right now. Thecurrently and you know, chicken fried chicken
is always loved. But what doyou think is behind the craze that this
huge desire people have to master chefsall the time, tell me, no
matter what place they work at Iwant to master a chicken sandwich, Yes,

(19:53):
because it's it's not that easy toget it right. You have to
combine everything the buttermelk or all theflower or the spices, everything that goes
into it has to be the rightamount egg. Give a nice crispy with
a flower. And what's your theoryon on spice? How much heat is?
We're not that I don't. Idon't think it's considered that spicy formal

(20:15):
scale from then to ten, Iwould say like a seven, okay,
but it's just enough to like changethe dynamic of our for example, or
mild or not spicy sandwich is it'salmost it's the same breading and everything as
the spicy one, but it's justwhen you take the spicy one, it
tastes like completely different just because ofthe level spices. Just this is correct.
It just works as a symphony withall the other flavors. Yeah,

(20:37):
I love I love spice. Ieven love some heat. But I will
tell you there are some sporchers outthere that I'm like, how am I
supposed to taste this? After mytongue is swollen from all that? And
then you make the shakes in houseas well, yes, we do everything
in the house pretty much. Saucesshakes. How many shaped flavors do you
have right now? We have aboutstrawberry chocolate and gotcha standards, those great

(21:03):
standards. Go with it. Okay, Well, we're gonna We're gonna do
our job, and that is totake a quick break and then when we
come back, I get to domy job, which is to get into
this food. We're gonna taste itand talk about those flavors and textures you
just described. Perfect sounds good chef, excellent executive chef, your old Gonzalez
with me here at Morongo Casino Resortin Spa, and we're talking specifically about

(21:27):
what he's doing with ruffled feathers hereinside on campus here in the casino.
So stick around. More to come. I know I've been reading some of
your your texts and the like oryour tweets and the like about oh I
want to hear you tasted. Sowe're gonna get into that shortly, So
go you know where you're listening toThe Fork Report with Neil Savedra on demand

(21:49):
from KFI am zix Forting. Hey, everybody, it's the Fork Report,
All Things Food. Bevera John's Beyond. I am your friendly neighborhood Fork Reporter
Neil Savedra. How do you do? Don't forget? You have to Wallah
Sharp coming up at five, andthen you have at seven Steve Gregory with
Unsolved, So go no where.Of course, we're broadcasting from Morongo Casino

(22:12):
resorting spot today and just having ablast tasting food is for a little bit
that we're getting into right now talkingfood and what they have going on here.
I gotta tell you it really isa great place to come and relax,
and now that the pools are open, another excuse to come out and
get on that lazy river and justenjoy yourself. Also want to remind you

(22:34):
that you can do me a solidby going to my Instagram at fork Reporter
and you can follow if you aren'tI sure would like that at Fork Reporter
at fok Reporter on Instagram and inmy bio is a link that you can
click and you scroll down and youcan vote for the Fork Report for the

(22:56):
best of Southern California, La Timesor food show or basically for radio show,
radio show or podcast. And Iwas excited that we were nominated.
But if you want to push thatnomination to a win. I'd love to
have that as well, so thatwould be cool. Just do that at
FOURK Reporter on Instagram. Link inthe biotakes you. You're gonna have to

(23:18):
scroll down. It's for Orange County, LA Times. All right, So
today we're a course here at Morongoand we're hanging out with executive chef Uriel
Gonzalez. He one of his propertiesthat he and concepts here is the ruffled
feather and also he's got Mosa aswell or mosen as well, which is

(23:42):
an Asian kitchen. Here, alot going on. We're focusing on the
ruffled feathers, which is a chickenconcept and it looks delicious. So and
Dave Wee, our marketing director andmarketing Maven is here. Yes he's not

(24:03):
only video doing some video, butI want him to help taste. So
should we start with this chef here? Sure, little chicken fingers. I'm
going to pull one of these beautiesand and it smells great. And what's
in the sauce here? It's aChipotle barbecue sauce homemade. Look at how
juicy that is. Now, keepin mind, not only is that juicy

(24:29):
when it comes off. But thishas been sitting here while we've been talking.
And look how killer that is.That is? Oh Dave, weis
to the rescue with a camera,but look at that's amazing. I mean
that pulled apart and m perfect didexactly what you want, Yes, Christy,

(24:51):
and the outside and nice and tenderon the inside. What great flavor.
And this is the homemade saracha barbecuesauce Chipolar barbecue. Okay, I'm
going in backwards, so I'm notdouble dipping. That's backwards. This is
great. And you get these withfries that typical order, Yes, fries

(25:15):
and a meal shake or a fountaindrink. Oh my gosh, that's uh
that's oh yeah, but it isso it is so fresh and bright up
against the sulkiness of the chicken andthe texture that is sweet perfection. Wow,

(25:37):
that is really great combination. Andhand one of those shakes if you
would chef please, Yeah, that'smy girl right there. Oh wow,
shakes too. Hey listen, Kayla, if you want to if you want
to be out there, be outthere. If you're gonna be over here,
be over here. You can't haveokay, yeah, you would have.

(26:04):
You would have been very happy,my friend. But I know we
gotta take care of Tawalla coming uptoo. That is wonderful. Okay,
sandwiches, what are we looking at? So we're looking here at the mild
chicken sandwich and it's pretty much ourbasic chicken sandwich. They're both pretty good
sellers. And the only difference betweenwas one of them spicy the other one

(26:26):
slat. And you say the spicyones at about a seven about yeah,
yeah, right, you can't.I don't know what your seven is,
brother, I don't know that's aproblem. Ye give me the hot one
first, let me try to letme compare. Shee Leese is trying to
give me the hot the hottest one. Let's cut him half already. Thank

(26:51):
you. I appreciate that. Andwhat are the top This has cole slaw
pickles, yes, cold slaw pickles, and homemade rench resting. Like I
mentioned before, our dressing is ourhomemadess. Someone taught Wow, you gotta

(27:11):
try that waste. That is anamazing one. The ratios are on point,
chef, just the ratio of thecold slaw of the pickle. Everything
comes together. That buns fantastic.What kind of bun is that. It's
perfect. You get that fatty,yummy eggy bread up against the crispiness of

(27:37):
that chicken. Yeah. The heatheat on this one is just pepperie.
It's nice, little pepperie. It'sjust the spices. He doesn't um,
it's not battling anything. All right. Let me take a bite of that
seven and see how full of crapyou might be. Okay, we take

(28:00):
a bite of something. Somebody's gota talk while. Yeah, I can't
eat spicy, so I'm looking forlike a negative five, maybe something that
is below mild, that's possible.Yeah, this was just god, Okay,
I'm gonna try I'm gonna try thisone, the other one that you
tried first, because it does lookabsolutely amazing. Oh, I think you're

(28:22):
right. I mean about a seven, right, Yeah, it just it's
very flavorful. Um has a littlebit of sweetness at the beginning. You
cut through that the wonderful doughtiness ofthe bun, get into the crunchiness of
the fried chicken pit, the coleslaw, the pickled all that, and
then the heat comes up. Yeah, it was very similar to the first

(28:45):
one at first, and then theheat kind of creeps up on the back
of the top. That is veryflavorful. You should be proud ship.
That's those are very easy to messup. Yes, powder we worked on
that. It's a master before wecould actually put it on the market and
out no very flavor. I lovethe heat on that too. It does

(29:06):
have some of that peppery, butit does have like a sweet heat in
there too. The way it kindof clings to the palette and to the
tongue is different than some of thesandwiches I've had. That just like wrestling
your entire mouth. That is excellent, very very well. Job right,
um, executive chef, your oldGonzalez Here at Morongo Casino Resort in Spa.

(29:27):
You can see him, uh,not only preparing and working with his
Excuse me, I had a lotgoing to try and talk through it.
I'm used to having Kayla talk overme. I'm so sorry. I'm jealous.
I am jealous the fact that I'mon side. I can talk over
you if you want, because thisfood is absolutely incredible. I have one

(29:48):
question. Now you talk that I'mnot eating, Well, here's the thing,
um chef. How long does ittake to prepare a meal like this?
Because it is so fresh? Yes, about sorry about nine minut That's
basically you're pretty much your fry itfirst and then in order to get to
check him to be tender, andthen you have to let it rest,
Let it rest for three minutes,and then you fry it again. Flash

(30:10):
fry it to get the everything chrispy, just flash rest. You're doing a
double hit on that. Yes,different temperatures on that or is it the
same same temperature? You've got atime and what kind of ohil are you
guys using? Canola? Canola?That's nice, chef, What a pleasure
it was to meet you. Pleasureto be another great chef, jovial,

(30:33):
great personality here at Morongo. Comeout, have fun, enjoy the pool,
enjoy the gaming and enjoy the food. Pleasure to meet you, Pleasher
two. It is support port onNiel Sabdra. This is KFI and KOSTHD
to Los Angeles, Orange Counting.You've been listening to the FOURK Report.
You can always hear us live onkf I AM six forty two to five

(30:55):
pm on Saturday and anytime on demandon the iHeart Radio app