The Fork Report w Neil Saavedra

Fall is officially on the menu! The Fork Report breaks down the Technique of the Week and the seasonal foods coming our way. Plus, Lesley Sutter, Special Projects Director at Eater, joins the show to talk about the latest food trends, fall flavors, and what’s worth digging into this season.See omnystudio.com/listener for privacy information.

The Fork Report celebrates Hispanic Heritage Month with Nayomie Mendoza, owner of Cuernavaca’s Grill, while we dig into Consumer Reports’ testing of 30 frozen meals and reveal why a popular grocery chain has pulled Red Bull from shelves nationwide.See omnystudio.com/listener for privacy information.

The Fork Report speaks with Michael Sherman, a Chino resident facing a city fine over growing food on his own property. Plus, Neil Savaderra runs through the latest listener Talkback responses and hears what you have to say.See omnystudio.com/listener for privacy information.

Hour 1 - Neil catches up with producer Kayla, what's she's been up to and her latest restaurant ventures. Neil talks summer vegetables and the studio debates okra. And Neil gets into all the tasty flavors of fall, including new caramel apple specials coming soon to McDonald's.See omnystudio.com/listener for privacy information.

Hour 2 - Neil is joined in the studio by Drina Smith, general manager and co-owner of Blaqhaus Noho. Blaqhaus Noho is an upscale Southern restaurant and lounge located in North Hollywood, California. Founded and owned by Takela "TC" Corbitt, who opened the space in 2019 to bring a welcoming community culture, upscale comfort food, and vibrant nightlife. They will be participating in Black Restaurant Week Los Angeles, which runs from Friday, 9/18 to Sunday, 9/27. Learn more at https://blaqhaus.co/noho See omnystudio.com/listener for privacy information.

Hour 3 - Street vendor 101 on the streets of Los Angeles. Neil expresses his appreciation for LA street food and clarifies what he thinks is good street vendor etiquette. Then Neil answers your listener talkbacks and messages.See omnystudio.com/listener for privacy information.

Hour 2 - Neil hosts a jam-packed hour with Christy Vega from Casa Vega to promote their 70th Anniversary Party on September 10th. For the celebration, Casa Vega’s #1 House Combo Plate will be offered for $2.15, rolled back from its regular $27 price. Guests may select any two traditional items, including cheese, spinach or chicken enchiladas, accompanied by Spanish rice and refried beans Earlier this year, Casa Vega opened the Ray Vega Patio, expanding the restaurant while honoring the legacy of its founder. In May, the City of Los Angeles officially named the corner of Ventura Boulevard and Fulton Avenue “Vega Square,” recognizing the Vega Family’s enduring contribution to Los Angeles and the San Fernando Valley. Learn more at casavega.com. Later in the hour, Kasey Earnest, CEO of the Boys & Girls Club joins the show to talk about their Malibu Chili Cook-Off this Labor Day weekend. Four days of award-winning chili, live performances on the new Aviator Nation Dreamland Music Stage, carnival rides, world-class chili judges, a skate contest, local artists, and the kind of sunset that makes you wonder why you ever go anywhere else for Labor Day weekend! Learn more at malibuchilicookoff.org. See omnystudio.com/listener for privacy information.

Hour 3 - Neil breaks down all the big Labor Day food deals this weekend. KFI news anchor Jason Nathanson steps into the studio to share his latest restaurant excursions. Then, Neil takes your talkbacks and questions.See omnystudio.com/listener for privacy information.

This week on The Fork Report, Neil digs into some of the late Dolly Parton’s delicious recipes and shares a little Southern-inspired kitchen magic. Plus, KFI News Anchor and Reporter Jason Nathanson joins Neil to dish on his favorite restaurants and must-try spots across the San Fernando Valley!See omnystudio.com/listener for privacy information.

Neil goes behind the scenes with Tyler Wells, owner of Betsy’s in Altadena, to talk about the restaurant, its food, and what makes it a local favorite. Plus, Richard Syrett from Coast to Coast AM joins Neil to reveal the eerie, supernatural stories behind his new book, Tales from The Rock ’n’ Roll Twilight Zone: Eerie Enigmas and Supernatural Secrets from Rock’s Darkest Corners. See omnystudio.com/listener for privacy information.

The Fork Report, Neil dives into the surprising dangers of drinking too much water, takes on listener Talk Backs, and looks back at a delicious visit from Chef and Owner Tyler Wells of Betsy’s Altadena. Neil recaps the incredible food Tyler brought for the crew—including his amazing August summer recipe that had everyone talking!See omnystudio.com/listener for privacy information.

Hour 1 - Neil Saavedra is longing for fall as Labor Day approaches. He talks all things Back to School foods and underrated steak cuts. A new fad is going around with dots fruit salads, but how new is it, really?See omnystudio.com/listener for privacy information.

Hour 2 - Neil discusses the fall of the 24/7 American diner. Taco Bell is bringing back nostalgic menu items. And later, Neil is joined by Tony Fasulo, owner of Old Brea Chop House. Tony and Dani Fasulo own Old Brea Chop House, a beloved North Orange County steakhouse in Brea, and they're now opening Chef Cut Meat House, a butcher shop, scratch kitchen and wine bar from the same team. The idea actually started as a section of the Old Brea menu called "Chef Cut," where guests could buy the same cuts the kitchen was using. Enough people asked to take it home that the Fasulos built them a place to do it. Learn more at https://oldbreachophouse.com/ See omnystudio.com/listener for privacy information.

Hour 3 - Neil is joined by Siggi Kjartan, co-founder of Noctría. Noctría is a new premium mezcal-based ready-to-drink cocktail brand from co-founders Stella Bieltvedt and Siggi Kjartan, launched this August in Los Angeles. It's made with artisanal espadín mezcal from Oaxaca and Icelandic glacial water, and comes in two flavors: Smoky Ranch Water and Spicy Mezcalíta. Where most of the canned cocktail category leans wellness and daytime branding, Noctría is built around nightlife: hospitality, music, late dinners, a more cinematic point of view. Learn more at DrinkNoctria.comSee omnystudio.com/listener for privacy information.

Hour 1 - Neil discusses his Technique of the Week: Corn. He gives his tips and tricks and all different ways of preparing corn. And what impact will AI have on food? Neil has thoughts. See omnystudio.com/listener for privacy information.

Hour 2 - Bill Esparza joins Neil to talk about the upcoming Taqueando After Dark event in Los Angeles. Guests roam from room to room, each one showcasing a different regional specialty from the street food traditions linking Baja California, Sinaloa, Tijuana, Valle de Guadalupe and LA. Giving back: a portion of every ticket benefits CIELO (Comunidades Indígenas en Liderazgo), an Indigenous women-led nonprofit supporting Indigenous communities across Los Angeles. After that, Adam Weisblatt, author of For the Love of Restaurants: An Insider's Guide from Daydreams to Opening Night, discusses his new book. Adam is the 2026 James Beard Award Semifinalist for Outstanding Restaurateur and co-founder of Last Word Hospitality. His book is a playful, soup-to-nuts guide to creating a restaurant, and a love letter to those who make the struggle palatable, the resilience possible, and the journey more fun—restaurant people. See omnystudio.com/listener for privacy information.

Hour 3 - Neil is joined by chef Marco Gagliardi of Josephine in Silverlake. For Marco Gagliardi and Anthony Dragotto, Josephine, was the grandmother at the center of everything. Two grandmothers on different timelines, both named Josephine, both with tables that filled themselves and doors that never quite closed. They cooked without performance but with precision. Their meals were simple and incredibly alive. Josephine is not a memory. She is a presence. This restaurant is a continuation of what she gave to the world, not just the food but the feeling of being known and arriving exactly where you were meant to be. Marco cooks. Anthony takes care of you. Together they built a place that feels the way her house felt. See omnystudio.com/listener for privacy information.

Hour 1 - Neil breaks down tips and tricks with non-stick pans. Later in the hour, he's joined by Rob Arellano from Descanso Restaurant to catch up on all things Descanso. Learn more at https://www.descansorestaurantla.com/ See omnystudio.com/listener for privacy information.

Hour 2 - Neil is joined by Sky Burrell of Sky's Gourmet Tacos to discuss her recent announcement that the restaurant will be closing. After 34 years, Mid-City staple Sky’s Gourmet Tacos announced it will close its full-service restaurant on August 15, 2026, and transition to a catering and ghost-kitchen business. Learn more at https://www.skysgourmettacos.com/ See omnystudio.com/listener for privacy information.

Hour 3 - Tricia Cook from the Pacific Wine and Food Classic Festival joins Neil to discuss her upcoming annual food festival.See omnystudio.com/listener for privacy information.

Hour 1- This hour on Fork Report is nothing but the proteins. Technique of the Week is meat cuts, then we are getting into the perfect rotisserie chicken and what to look for when purchasing one. AND the new Campbells Chunky soup frozen bowls. It's all on KFIAM-640See omnystudio.com/listener for privacy information.

Hour 2- Summer isn't over on the Fork Report and we are sharing fun recipes you can do with the new cinnamon Hawaiian rolls. AND a fun party idea with chip bag sandwiches. PLUS we are talking to the creative geniuses behind Cesare Ristorante, Cesare and Pamela Vietina. You want to hear what they have, on KFIAM-640.See omnystudio.com/listener for privacy information.

Hour 3- Fork Report is talking to the creative geniuses behind Cesare Ristorante, Cesare and Pamela Vietina and they brought amazing and light meatballs, pizza, lasagna, and MORE. PLUS we are talking to YOU. We are answering your Talkback questions. It's on KFIAM-640.See omnystudio.com/listener for privacy information.

Neil shares his tips and tricks on tuna casserole. After, he gets into microplastics - what to beware of and what to ignore. Plus, Aldi is setting a standard for grocery shopping and other retailers are paying attention.See omnystudio.com/listener for privacy information.

Neil is joined by Chef Renee Johnson, owner of Blackberry Soul Fine Catering. Learn more at blackberrysoul.net.See omnystudio.com/listener for privacy information.

Neil interviews Morgan Runyon of The Old Place. Find out more at oldplacecornell.com.See omnystudio.com/listener for privacy information.

The Fork Report Hour 1 (07/11) - This week's Technique of the Week covers all things hot dogs. Neil discusses where they come from, how to cook them, and fun hot dog combinations to try out this summer.See omnystudio.com/listener for privacy information.

The Fork Report Hour 2 (07/11) - Teriyaki Madness has been actively expanding across the greater Los Angeles area. While there is one long-standing location in Downtown LA (1120 W 6th St), several newer spots have opened up. Neil speaks with owner Joseph Karamian about his restaurant and the new locations.See omnystudio.com/listener for privacy information.

The Fork Report Hour 3 (07/11) - At Pawn Shop, Tony Messina reimagines game-day food from the ground up: refined and intentional without ever feeling formal, blending nods to his New England heritage with his broader culinary range. Highlights include Hot Dogs topped with osetra caviar and Japanese mayo, Charbroiled Oysters with XO butter, Sticky Pork Spareribswith kabayaki and peanuts, and a Dry Aged 40oz Tomahawk for celebratory moments alongside the soon-to-be-signature house Pu Pu Platter. Tony joins Neil on the show to discuss Pawn Shop.See omnystudio.com/listener for privacy information.

The Fork Report Hour 1 [Best Of] (07/04) - The Fourth of July is here! Neil shares his thoughts on why now is more important than ever to believe and honor in "We The People". Also, this weeks Technique of the Week is all about 4th of July grilling!See omnystudio.com/listener for privacy information.

The Fork Report Hour 2 [Best Of] (07/04) - An encore on Homeboy Cafe. Plus, The Fork Reporter shares some red, white and blue deals at the grocery store.See omnystudio.com/listener for privacy information.

The Fork Report Hour 3 [Best Of] (07/04) - An encore with Brad Pose from Epic BBQ Sandwiches. Brad Prose is a longtime professional recipe developer, food writer, and culinary photographer. In his latest cookbook (now available), Epic BBQ Sandwiches, Brad shares his love of barbecue through over-the-top sandwiches packed with smoke, sauce, and serious flavor.See omnystudio.com/listener for privacy information.

The Fork Report Hour 1 (06/27) - Neil gives an update on his recovery and progress post-Bariatric surgery. Plus, as we near the Fourth of July next week, Neil shares his thoughts on why now is more important than ever to believe and honor in "We The People". Also, this weeks Technique of the Week is all about 4th of July grilling! The Fork Reporter shares some red, white and blue deals at the grocery store.See omnystudio.com/listener for privacy information.

The Fork Report Hour 2 (06/27) - Paras Tulsiani from Wild Fork Foods joins the show! Neil and Paras go over some of the best deals in meat and seafood to include in your Fourth of July eats.See omnystudio.com/listener for privacy information.

The Fork Report Hour 3 (06/27) - Isabel Thottam, Director of the Eat! L.A. Food Distribution Program, joins the show! LA Food Distribution Program at the organization Food Access Los Angeles, which provides CSA boxes (like Farmers Market delivery to your doorstep) in LA during the Summer Months. Access for the program is expanding this summer, because Isabel and the Food Access LA team are working on ensuring that people who qualify for food benefits (CalFresh) will also be able to order CSA online, bringing even more equity and access to a service that, in the past, may not have been accessible for lower income families and community members.See omnystudio.com/listener for privacy information.

Technique of the Week - Dad's Day Brunch Ideas Nom Nom News - McDonald's bringing back the original apple pies America's favorite cheeses See omnystudio.com/listener for privacy information.

Tony Clark from Illusion Magic Lounge comes on the show. Dollar stores are competing for your grocery dollars. Taco Bell has some new limited time items.See omnystudio.com/listener for privacy information.

CEO Steve Delgado of Homeboy Industries comes on the show to talk about Homeboy Cafes.See omnystudio.com/listener for privacy information.

The Fork Report Hour 1 (06/13) - The Fork Reporter returns after his successful Bariatric surgery! This weeks Technique of the Week is all about protein - what exactly is a protein? What is a high quality protein? Plus, the health risks that can occur from improper protein intake.See omnystudio.com/listener for privacy information.

The Fork Report Hour 2 (06/13) - Chef Michael Rossi joins the show and talks about elevating the cooking styles that he is a fan of.See omnystudio.com/listener for privacy information.

The Fork Report Hour 3 (06/13) - The Fork Reporter dives into his successful Bariatric surgery. He details some of the temporary lifestyle adjustments he'll need to follow as he is on the road to recovery and a healthier life ahead, and what it took to make a life changing decision.See omnystudio.com/listener for privacy information.

The Fork Report Hour 1 [Best Of] (06/06) - An encore on Technique of the Week featuring grilling seafood! Plus, a listener asks, "What is the difference between farm-raised salmon vs wild-raised salmon?"See omnystudio.com/listener for privacy information.