Transkrip penuh untuk KCAA: Let's Dine Out with Allan Borgen (Sun, 25 Oct, 2026)

both, you know, both. And all 77 00:04:31.889 --> 00:04:33.819 his food has a twist to it. And it was 78 00:04:34.000 --> 00:04:38.480 absolutely delicious. Everything he did was so fantastic. So he 79 00:04:38.540 --> 00:04:41.019 proved to me that you really got to try different things. 80 00:04:41.079 --> 00:04:43.579 I mean, we always do. We love. finding new things. 81 00:04:43.620 --> 00:04:46.139 But I really encourage all of you out there to 82 00:04:46.240 --> 00:04:48.550 try different restaurants. You know, some are a hit, some 83 00:04:48.610 --> 00:04:51.399 are a miss. But then again, try different foods and 84 00:04:51.870 --> 00:04:53.350 it's going to help your life. You're going to feel 85 00:04:53.389 --> 00:04:55.709 so much better when you find something that you've never 86 00:04:55.750 --> 00:04:58.149 had before. It's exciting. And I think if you're a foodie, 87 00:04:58.170 --> 00:05:00.029 you wouldn't be listening to the show if you didn't 88 00:05:00.050 --> 00:05:01.889 like food. I agree. 89 00:05:01.910 --> 00:05:02.709 Yeah, I know. 90 00:05:02.750 --> 00:05:05.069 Or if you belong to PETA and you weigh 100 pounds. 91 00:05:05.129 --> 00:05:08.029 But other than that, I think the show, that's what 92 00:05:08.050 --> 00:05:10.790 it's about. So um there's quite a few new restaurants 93 00:05:10.819 --> 00:05:13.990 here we went to one in uh redlands called jr 94 00:05:14.009 --> 00:05:16.769 distillery that we were both blown away it was very 95 00:05:16.810 --> 00:05:19.329 very good so we're going to be doing more reviews 96 00:05:19.370 --> 00:05:22.519 of that one again and um just can't wait to 97 00:05:22.540 --> 00:05:25.199 talk to you about food and and travel that's what 98 00:05:25.240 --> 00:05:27.899 we're about and um in the future we're going to 99 00:05:27.920 --> 00:05:30.110 be going to a lot a lot of different travel 100 00:05:30.139 --> 00:05:34.939 destinations uh Hong Kong and Singapore and Vietnam and Thailand. 101 00:05:34.959 --> 00:05:38.279 So that should be really interesting. Macau. Macau. So I've 102 00:05:38.319 --> 00:05:40.420 never been there. Izzy has been to some of the 103 00:05:40.459 --> 00:05:42.699 countries there. She was born in Hong Kong, so she 104 00:05:42.720 --> 00:05:45.170 knows that a little bit. But she's going to be 105 00:05:45.230 --> 00:05:45.639 our tour guide. 106 00:05:46.810 --> 00:05:47.889 That's a sad thing, huh? 107 00:05:47.949 --> 00:05:48.769 We're in trouble. 108 00:05:48.810 --> 00:05:49.949 Yeah, we're in huge trouble. 109 00:05:49.970 --> 00:05:51.009 No, we trust Izzy. 110 00:05:52.069 --> 00:05:56.189 I left there when I was probably 11, 10 or 11. 111 00:05:56.170 --> 00:05:57.269 But you remember a lot of it. 112 00:05:57.689 --> 00:05:58.089 Yeah. 113 00:05:58.689 --> 00:06:00.329 Yes and no. I mean, you know, it's a huge 114 00:06:00.430 --> 00:06:03.029 city just like New York City. Things change really quickly. 115 00:06:03.129 --> 00:06:03.449 You know. 116 00:06:03.550 --> 00:06:08.589 So that will be exploration for me too. I think 117 00:06:08.629 --> 00:06:11.149 I'm excited just to be there to, you know. 118 00:06:11.470 --> 00:06:13.629 Well, one of my friends who went there, went to 119 00:06:13.680 --> 00:06:16.060 Hong Kong, said you've got to go to their McDonald's, 120 00:06:16.579 --> 00:06:19.019 to their Wendy's, and to their Taco Bell. They said 121 00:06:19.060 --> 00:06:23.800 it's fantastic. So just kidding. Okay. You can't be that look. 122 00:06:23.860 --> 00:06:25.959 I'm like, you're out of your mind. Don't you know 123 00:06:26.189 --> 00:06:28.509 I'm kidding? No. I know a woman who actually went 124 00:06:28.550 --> 00:06:30.949 to China, and every day she ate a McDonald's. Seriously. 125 00:06:31.470 --> 00:06:32.949 I mean, I can't believe that. 126 00:06:33.649 --> 00:06:37.819 Yeah, that's when I'm like, okay, your world's like so narrow. 127 00:06:38.939 --> 00:06:39.220 Thank you. 128 00:06:40.730 --> 00:06:43.850 Something's really, truly wrong with somebody. Why would you travel 129 00:06:44.089 --> 00:06:44.879 and then that's all you eat? 130 00:06:45.009 --> 00:06:46.709 Well, a lot of people are just in their comfort zone. 131 00:06:46.730 --> 00:06:49.939 They're afraid to try things. And, you know, most cases, 132 00:06:50.000 --> 00:06:54.000 if you stick to a good restaurant, it's the same 133 00:06:54.040 --> 00:06:56.399 stuff as you have here. You know, very different, but 134 00:06:56.420 --> 00:06:58.720 a little more authentic. And that's, you know, like Chinese food. 135 00:06:59.019 --> 00:07:01.379 Cantonese food, you can't go wrong with that. I mean, 136 00:07:01.399 --> 00:07:05.129 everyone loves Cantonese food. It's not real spicy. It's perfect. 137 00:07:05.189 --> 00:07:09.250 It's not funky or anything. It's just about freshness, especially seafood. 138 00:07:09.680 --> 00:07:14.180 Yeah, I mean, there's not a lot of spice. We 139 00:07:14.199 --> 00:07:17.220 don't eat really spicy food. We don't eat very much, 140 00:07:17.339 --> 00:07:19.920 you know, the pungent flavors. 141 00:07:20.040 --> 00:07:20.379 I think. 142 00:07:20.399 --> 00:07:22.199 Like from Hunan or Sichuan. 143 00:07:22.250 --> 00:07:25.509 Yeah, everything's very mild, I think. It's more about the 144 00:07:25.649 --> 00:07:29.670 freshness and tasting the food, right? So nothing really, like 145 00:07:29.730 --> 00:07:32.920 even the sauces and stuff is not made to... cover 146 00:07:33.019 --> 00:07:36.339 up the freshness of the vegetable or the freshness of 147 00:07:36.399 --> 00:07:39.350 the seafood or the chicken or whatever. So, you know, 148 00:07:39.379 --> 00:07:44.069 that's what you really, you know, Cantonese food known for, right? 149 00:07:44.110 --> 00:07:45.189 Every region is so different. 150 00:07:45.569 --> 00:07:49.410 Well, because it's right by the ocean. It has access 151 00:07:49.470 --> 00:07:53.120 to all these

foods that are being, you know, flown 152 00:07:53.209 --> 00:07:57.060 in internationally because it's kind of a hub. So, you know, 153 00:07:57.160 --> 00:07:59.839 they really have access to a lot of good fresh 154 00:07:59.939 --> 00:08:05.579 fruit and vegetables and, you know, live chicken and different things. 155 00:08:05.620 --> 00:08:09.000 So everything's about the freshness, you know, tasting the food itself. 156 00:08:09.300 --> 00:08:09.459 Right. 157 00:08:09.920 --> 00:08:12.290 One of my joys, I think, would be eating street food. 158 00:08:12.310 --> 00:08:15.930 I've always loved street food vendors, especially in Singapore. I 159 00:08:15.949 --> 00:08:19.790 heard it's fantastic there. And then Macau, it's a large Portuguese. 160 00:08:20.689 --> 00:08:22.910 So I can't wait to try real Portuguese food. 161 00:08:22.930 --> 00:08:23.029 Yeah. 162 00:08:23.790 --> 00:08:26.029 Your father is Portuguese, so you have a little connection 163 00:08:26.069 --> 00:08:26.290 to it. 164 00:08:26.610 --> 00:08:28.670 Yeah, I mean, I wouldn't say... I don't know if 165 00:08:28.709 --> 00:08:31.910 it's real Portuguese food, but I think it's very influenced. 166 00:08:32.009 --> 00:08:37.580 You know, Macanese food and people, you know, have been 167 00:08:38.080 --> 00:08:40.700 there for a couple hundred years. You know, like, I 168 00:08:40.720 --> 00:08:45.059 have ancestors been in Macau since 1700s. So, you know, 169 00:08:45.179 --> 00:08:47.639 you kind of intermix your cultures a lot in the 170 00:08:47.700 --> 00:08:50.519 spices and the foods and the preparation. So I think, 171 00:08:50.940 --> 00:08:53.899 you know, even... Their Chinese food will be different just 172 00:08:53.940 --> 00:08:57.509 because it's been influenced with, you know, more like Western feel, 173 00:08:57.610 --> 00:09:02.009 you know, taste and different preparation. So it's slightly different. 174 00:09:02.110 --> 00:09:05.570 I mean, I wouldn't say it's authentic Portuguese food because 175 00:09:05.970 --> 00:09:08.990 it's different than Portugal. But, you know, just like anything, 176 00:09:09.049 --> 00:09:12.269 there's a regional taste and feel to it, right? 177 00:09:12.289 --> 00:09:13.669 Well, hopefully we'll be able to find some really, really 178 00:09:13.700 --> 00:09:15.720 good ones. And, you know, we're going to get private 179 00:09:15.759 --> 00:09:18.299 drivers to take us around. So one of the things 180 00:09:18.320 --> 00:09:19.340 that we're going to tell them is we don't want 181 00:09:19.360 --> 00:09:21.490 to go where everybody... where everyone else eats, you know, 182 00:09:21.509 --> 00:09:23.809 the tourist traps. We want to eat some real authentic food. 183 00:09:24.230 --> 00:09:27.830 And the couple we're with, Harvey and Maureen, when we 184 00:09:27.870 --> 00:09:29.889 first met them, they were like just meat and potatoes, 185 00:09:29.929 --> 00:09:31.669 and that's it. We met them at one of our 186 00:09:31.710 --> 00:09:35.330 cruises in Europe. Last year. Last year. And he saw 187 00:09:35.370 --> 00:09:37.269 us eating all this food, and he couldn't believe it. 188 00:09:37.570 --> 00:09:39.009 And he asked, you know, what we were doing. We 189 00:09:39.029 --> 00:09:40.629 told him we were doing a review. Would you like 190 00:09:40.649 --> 00:09:42.629 to join us? So he did, and from then on, 191 00:09:42.669 --> 00:09:46.360 we had groupies with us. Now he tries everything, and 192 00:09:46.379 --> 00:09:49.549 he's really exciting. He's kind of like Larry David. Which 193 00:09:49.590 --> 00:09:50.490 is a good thing. It's funny. 194 00:09:50.970 --> 00:09:53.860 Well, it's nice to be with people that's willing to 195 00:09:54.320 --> 00:09:57.360 open their minds and try new things. And, you know, 196 00:09:57.529 --> 00:10:03.000 I'm not exactly the, you know, I'm not the I'm 197 00:10:03.039 --> 00:10:06.120 not Alan. I mean, I don't just eat anything. And 198 00:10:06.179 --> 00:10:09.419 I wouldn't say I'm 100 percent like I'm trying to 199 00:10:09.879 --> 00:10:13.759 double dare you. So that's that's something I think, you know, 200 00:10:13.779 --> 00:10:17.350 most people realize I'm not that one that eats all 201 00:10:17.379 --> 00:10:21.950 the really weird stuff. different textures, the smells. So, you know, 202 00:10:22.029 --> 00:10:24.909 I'm pretty much mainstream, I have to say. 203 00:10:25.070 --> 00:10:27.629 But you do. I, you know, one time you ate 204 00:10:27.669 --> 00:10:31.250 a Thai water beetle and that was, that was monumental. 205 00:10:31.269 --> 00:10:34.279 That opened, see that opened your whole world. Everything we 206 00:10:34.299 --> 00:10:35.440 tell people to do, you did. 207 00:10:35.940 --> 00:10:41.100 So that was my quota. I gave Alan a quota. 208 00:10:41.120 --> 00:10:44.840 That's the only bug I'll ever put my mouth around. 209 00:10:45.340 --> 00:10:45.759 That's it. 210 00:10:45.879 --> 00:10:46.120 Done. 211 00:10:46.139 --> 00:10:46.240 Done. 212 00:10:46.629 --> 00:10:48.889 I checked off that list, and that was that. So 213 00:10:48.929 --> 00:10:51.110 that was my criteria. It's like, if I try that, 214 00:10:51.649 --> 00:10:52.769 get off my back. 215 00:10:52.840 --> 00:10:53.820 But did I get off your back? 216 00:10:54.279 --> 00:10:54.519 Yes. 217 00:10:54.840 --> 00:10:56.919 Well, a little bit. But try it. I mean, that's 218 00:10:56.960 --> 00:10:59.139 the main thing is you try things. If you don't 219 00:10:59.179 --> 00:11:01.159 like it, don't try it. And as long as it 220 00:11:01.210 --> 00:11:02.769 doesn't hurt you in terms of if you have any 221 00:11:02.789 --> 00:11:05.610 allergies or it can kill you or something. That's one thing. 222 00:11:05.629 --> 00:11:07.070 But a lot of times it's just in your mind. 223 00:11:07.570 --> 00:11:11.049 But watching you eat it, I've got to figure out 224 00:11:11.070 --> 00:11:12.330 how to do the editing because I'm

going to put 225 00:11:12.350 --> 00:11:15.009 it up on Facebook. We're going to have a trillion views. 226 00:11:15.389 --> 00:11:17.700 Because at first she was like, oh, my God. But 227 00:11:17.820 --> 00:11:20.080 at the end, it was really interesting. She turned around. 228 00:11:20.440 --> 00:11:23.360 She calmed down. She probably tasted it three or four times. 229 00:11:23.679 --> 00:11:24.919 It was a whole different personality. 230 00:11:24.940 --> 00:11:28.940 Well, I didn't eat it. I licked it. And I'm like, okay, 231 00:11:29.100 --> 00:11:31.220 all right. It hadn't killed me yet. 232 00:11:31.419 --> 00:11:32.019 Okay. 233 00:11:33.059 --> 00:11:36.419 And the flavor wasn't so repulsive. 234 00:11:36.659 --> 00:11:38.740 It was like a Jolly Rancher. 235 00:11:38.960 --> 00:11:39.179 Yeah. 236 00:11:39.279 --> 00:11:44.120 It was very, it wasn't repulsive. And the texture wasn't repulsive. 237 00:11:44.519 --> 00:11:47.730 So I think, you know, I was like, okay, well, 238 00:11:48.090 --> 00:11:50.049 I'm over it. Done. That's my quota. 239 00:11:50.110 --> 00:11:52.149 I check it off. And that's all I ever ask. 240 00:11:52.429 --> 00:11:54.809 I do not have to try to taste ants or 241 00:11:54.909 --> 00:11:57.649 crickets or whatever else you're going to throw my way. 242 00:11:57.730 --> 00:11:58.289 That's a bug. 243 00:11:58.830 --> 00:11:58.950 Okay. 244 00:11:58.970 --> 00:12:00.289 Are you done with that, Mike? 245 00:12:00.710 --> 00:12:01.269 Yes. Okay. 246 00:12:01.289 --> 00:12:01.490 Okay. 247 00:12:02.019 --> 00:12:03.000 Golly. 248 00:12:03.039 --> 00:12:05.059 He won't make sure to clean with himself. Okay. 249 00:12:05.240 --> 00:12:06.519 While somebody else is talking. 250 00:12:07.139 --> 00:12:08.720 Sorry about that. 251 00:12:08.779 --> 00:12:09.059 Okay. 252 00:12:09.399 --> 00:12:12.080 Hey, Joe, you want to get a hold of our guest? 253 00:12:14.419 --> 00:12:17.940 Joe is laughing at you, at me making fun of you. 254 00:12:17.960 --> 00:12:23.820 Anyway, I'm just checking. Our garage door opened up. Uh-oh. 255 00:12:23.840 --> 00:12:25.700 Now it looks like it's closed. 256 00:12:26.279 --> 00:12:27.000 Well, that's good. 257 00:12:27.750 --> 00:12:28.470 I'll make sure it's closed. 258 00:12:30.419 --> 00:12:33.600 Well, live radio, this is what Alan does on radio. 259 00:12:33.620 --> 00:12:36.399 It could be worse. I could be doing other things 260 00:12:36.419 --> 00:12:37.240 with my hands. 261 00:12:38.200 --> 00:12:41.019 Goodness gracious. All right. Are you done? 262 00:12:41.360 --> 00:12:41.720 I'm done. 263 00:12:42.120 --> 00:12:42.679 Okay. 264 00:12:43.409 --> 00:12:47.649 So anyway, okay, let's get to our guests. Again, just 265 00:12:47.669 --> 00:12:50.690 to give you a little history, about 10 years ago, 266 00:12:50.710 --> 00:12:53.850 it might have been a little bit longer, I met 267 00:12:53.870 --> 00:12:56.750 this woman at, I believe, the first time I was 268 00:12:56.809 --> 00:12:59.990 at the Pizza Expo. And I think that was where 269 00:13:00.049 --> 00:13:02.730 I met her. And all I remember more than anything, 270 00:13:02.769 --> 00:13:05.190 it's how gracious she was and how friendly she was. 271 00:13:05.250 --> 00:13:08.470 But her pizzas were something I've never had before. Normally, 272 00:13:08.490 --> 00:13:11.120 you know, with pepperoni and sausage and that's it. You know, 273 00:13:11.129 --> 00:13:13.279 everyone has the same thing. You know, being from California, 274 00:13:13.299 --> 00:13:15.240 we're kind of boring here, at least in Southern California. 275 00:13:16.019 --> 00:13:18.980 But it sure changed. And she completely opened my mind 276 00:13:19.039 --> 00:13:22.690 in terms of. creativity not only to pizza but to 277 00:13:22.769 --> 00:13:25.789 her i mean everything she ever made over the 10 278 00:13:25.789 --> 00:13:27.820 years i've been i've been tasting her food judging it 279 00:13:28.100 --> 00:13:30.659 not knowing it was hers but afterwards i did um 280 00:13:30.860 --> 00:13:33.220 it's been amazing so uh i just wanted to let 281 00:13:33.279 --> 00:13:35.919 everybody know about her and um on the line is 282 00:13:36.299 --> 00:13:41.610 uh leah skirto and she's a pizzaiola extraordinaire from northern 283 00:13:41.649 --> 00:13:45.759 california and welcome to let's sign out joe leah Hey, 284 00:13:45.919 --> 00:13:46.860 how you doing, Alan? 285 00:13:46.899 --> 00:13:49.399 It's great to talk to you, and thanks for having me. 286 00:13:49.500 --> 00:13:51.389 Oh, my pleasure. It's been about 10 years, hasn't it? 287 00:13:52.159 --> 00:13:56.000 I'm going to say it's been closer to 15. 288 00:13:56.000 --> 00:13:56.440 That long? 289 00:13:56.480 --> 00:13:56.700 Wow. 290 00:13:57.159 --> 00:13:57.460 Okay. 291 00:13:57.620 --> 00:13:58.200 Yeah. 292 00:13:58.659 --> 00:13:59.460 It's been a while. 293 00:13:59.620 --> 00:13:59.879 I know. 294 00:13:59.919 --> 00:14:02.740 You've always been on my mind. Most guys think sex 295 00:14:02.820 --> 00:14:04.919 at night. No, I drink pizza. That's what I've been doing. 296 00:14:04.950 --> 00:14:08.690 Thanks to you, it's all about pizza. Anyway, I thought 297 00:14:08.750 --> 00:14:10.909 it would be interesting to... You have a great story, 298 00:14:10.929 --> 00:14:12.570 and I thought it would be interesting to talk about 299 00:14:12.889 --> 00:14:14.490 how and why you got involved in pizza. 300 00:14:16.379 --> 00:14:18.559 Well, you know, how I got involved in pizza was 301 00:14:18.659 --> 00:14:22.000 sort of by default. I needed a job in college. And, 302 00:14:22.460 --> 00:14:26.240 you know, I remember as a kid always watching this 303 00:14:26.659 --> 00:14:30.779 pizza shop hand-tossing pizzas, and I was always just enamored 304 00:14:31.340 --> 00:14:35.240 with the dough throwing. And so when it came time 305 00:14:35.279 --> 00:14:38.610 to get a job when I was a freshman in college, 306 00:14:38.669 -->

00:14:41.769 I saw a pizza shop and said, oh, they're hand-tossing 307 00:14:41.789 --> 00:14:43.490 pizzas in there. I want to learn how to do that. 308 00:14:43.870 --> 00:14:44.799 And walked in the door and. 309 00:14:46.500 --> 00:14:49.919 Been cooking pizzas ever since. That was in 1997. 310 00:14:49.919 --> 00:14:50.179 Wow. 311 00:14:50.559 --> 00:14:52.559 Hey, by the way, with me is my co-host, Izzy. 312 00:14:52.799 --> 00:14:54.139 I think you met her at the Pizza Expo. 313 00:14:54.740 --> 00:14:55.559 Oh, yeah. Hi, Izzy. 314 00:14:55.600 --> 00:14:56.639 Hi. How you doing? 315 00:14:58.139 --> 00:14:58.700 Phenomenal. 316 00:14:58.779 --> 00:15:02.450 Good, good, good. So, okay, so you started in 1997. Now, 317 00:15:02.659 --> 00:15:03.769 was that at Pizza of My Heart? 318 00:15:04.970 --> 00:15:07.429 Yeah, that was at Pizza of My Heart in Santa Cruz. 319 00:15:07.750 --> 00:15:08.110 Okay. 320 00:15:08.490 --> 00:15:11.909 And I ended up staying with them for 22 years 321 00:15:12.049 --> 00:15:13.450 or 23 years, something like that. Wow. 322 00:15:13.470 --> 00:15:13.570 Wow. 323 00:15:15.210 --> 00:15:17.470 Um, and cook pizzas, you know, we had to, there 324 00:15:17.490 --> 00:15:20.809 was just a couple of shops, uh, when I started 325 00:15:20.909 --> 00:15:23.889 and we, I helped them open a bunch of restaurants 326 00:15:23.929 --> 00:15:27.009 all around the San Francisco Bay area. And we started 327 00:15:27.049 --> 00:15:33.250 competing in pizza competitions. I think somewhere around like 2005 328 00:15:33.250 --> 00:15:37.950 or 2006. And in fact, my very first competition, um, 329 00:15:39.210 --> 00:15:42.169 was in long beach on the queen Mary. 330 00:15:42.309 --> 00:15:42.690 Exactly. 331 00:15:44.500 --> 00:15:48.399 And that was, like, that was wild. It was sponsored by, 332 00:15:48.419 --> 00:15:52.120 I think, what is now PSC. 333 00:15:52.559 --> 00:15:56.679 Yeah, Roma Foods. I was one of the judges. Maybe 334 00:15:56.700 --> 00:15:58.519 that's where I met you. That's where I probably met 335 00:15:58.559 --> 00:15:58.820 you then. 336 00:15:58.840 --> 00:16:01.960 Yeah, I think we probably met for the first time 337 00:16:02.500 --> 00:16:03.240 on the Queen Mary. 338 00:16:03.340 --> 00:16:05.299 Right. 339 00:16:05.340 --> 00:16:08.379 That was a cool competition, you know. I really, really 340 00:16:08.419 --> 00:16:09.840 enjoyed those. Those were a lot of fun. 341 00:16:10.100 --> 00:16:14.850 Right. What was it like competing then? Were you scared? 342 00:16:14.879 --> 00:16:17.049 Were you nervous? Or were you real confident? Because you 343 00:16:17.070 --> 00:16:19.649 always come across as real confident. 344 00:16:19.690 --> 00:16:23.129 You know, for me, I'm always a little nervous. Never scared, 345 00:16:23.250 --> 00:16:29.179 per se. But, you know, at first you want to 346 00:16:29.240 --> 00:16:34.009 see how does my pizza hold up against everybody else. Because, 347 00:16:34.090 --> 00:16:36.210 you know, when you win a competition, you made the 348 00:16:36.250 --> 00:16:38.809 best pizza that day. It doesn't necessarily mean that you 349 00:16:38.850 --> 00:16:41.490 have the best pizza in the entire world, right? It 350 00:16:41.509 --> 00:16:43.850 means you made the best pizza that day at that competition. 351 00:16:43.870 --> 00:16:45.870 You killed it. Because that's what you've got to do. 352 00:16:46.230 --> 00:16:47.870 You've got to knock it out of the park that day. 353 00:16:48.049 --> 00:16:50.049 And it's hard. You go out of your environment and 354 00:16:50.090 --> 00:16:53.309 out of your element. You're cooking on a cruise ship 355 00:16:53.370 --> 00:16:55.590 or you're cooking in a convention hall. You're cooking in 356 00:16:55.649 --> 00:16:59.110 somebody else's ovens and somebody else's refrigeration. And so you 357 00:16:59.129 --> 00:17:02.169 just don't know. There's a lot of elements that are 358 00:17:02.470 --> 00:17:05.900 up in the air. So it's a challenge. Part of 359 00:17:05.920 --> 00:17:08.650 that is the challenge of going and competing in these competitions. 360 00:17:08.990 --> 00:17:09.230 Right. 361 00:17:09.730 --> 00:17:12.369 But it's definitely nerve-wracking, you know. 362 00:17:13.009 --> 00:17:14.809 Well, for those of you who have never been there, 363 00:17:14.849 --> 00:17:18.269 most of you probably never have been in competitions, basically 364 00:17:18.289 --> 00:17:22.450 they give you about eight or nine different machine, you know, 365 00:17:22.519 --> 00:17:24.700 piece of ovens, and they try to match it up 366 00:17:24.740 --> 00:17:26.900 with what you've got. Now, it doesn't work all the time, 367 00:17:26.980 --> 00:17:29.480 and that's one of the problems. I mean, one of 368 00:17:29.500 --> 00:17:31.829 the issues is, You know, a lot of people know 369 00:17:31.869 --> 00:17:34.289 their ovens and they can deal with it. But when 370 00:17:34.309 --> 00:17:36.930 you have a new oven, it's kind of hard. But 371 00:17:36.970 --> 00:17:40.470 what are some of the obstacles that happens? I know 372 00:17:40.910 --> 00:17:43.740 I've seen it all. As I'm passing by looking, I've 373 00:17:43.759 --> 00:17:47.180 seen someone forget ingredients. And one of the most remarkable 374 00:17:47.220 --> 00:17:49.519 thing was the person right next to him said, here, 375 00:17:49.599 --> 00:17:52.309 take some of mine and gave it to him. I mean, 376 00:17:52.589 --> 00:17:54.609 their competitors, I mean, they'll stab you in the back. 377 00:17:54.630 --> 00:17:57.319 I mean, they'll stab you. But they'll help you out, 378 00:17:57.380 --> 00:17:59.599 and that's one thing I really liked about the profession. 379 00:18:00.119 --> 00:18:02.549 But in terms of competing for the first time, or 380 00:18:02.950 --> 00:18:05.490 any time, I guess, what are some of the obstacles 381 00:18:05.529 --> 00:18:07.529 that you find that you have to deal with? 382 00:18:08.630 -->

00:18:12.769 You know, like I said, the biggest things are what's 383 00:18:13.009 --> 00:18:16.690 the environment got for me? And do you travel with 384 00:18:16.710 --> 00:18:19.759 your doe, or do you travel ahead of time and 385 00:18:19.799 --> 00:18:24.480 make doe once you get there? There's so many variables involved. 386 00:18:24.869 --> 00:18:27.250 And then if you do travel with your dough, does 387 00:18:27.369 --> 00:18:31.269 TSA open your cooler and throw all your food around? 388 00:18:31.289 --> 00:18:32.650 Because that's definitely happened. 389 00:18:32.670 --> 00:18:33.190 Right. 390 00:18:33.250 --> 00:18:36.450 You know, do the baggage handlers toss your cooler and 391 00:18:36.529 --> 00:18:37.789 your containers break? 392 00:18:38.309 --> 00:18:39.089 Right. 393 00:18:39.470 --> 00:18:42.109 You know, so it's kind of a crapshoot every time 394 00:18:42.130 --> 00:18:47.000 you go, no matter what direction you decide to go in, 395 00:18:47.140 --> 00:18:51.160 bringing ingredients or making them there. You know, I've seen... 396 00:18:51.829 --> 00:18:54.309 You've got to have plan A and plan B when 397 00:18:54.329 --> 00:18:58.529 you travel to compete. You know, some guys opt to drive, 398 00:18:58.609 --> 00:19:02.410 even if it's a full-on day-long drive, because they have 399 00:19:02.470 --> 00:19:06.529 control of their ingredients and their cooler the whole time. 400 00:19:06.990 --> 00:19:10.759 I heard they bring it to your room. I've heard stories. 401 00:19:11.039 --> 00:19:12.680 They have a friend who has a pizza place, so 402 00:19:12.700 --> 00:19:16.690 they store it there. I mean, all kinds of things. Yeah. Yeah, 403 00:19:16.750 --> 00:19:19.450 it's just a lot of things to get involved, to 404 00:19:19.470 --> 00:19:21.769 think about, to plan. Yeah, plan ahead. 405 00:19:21.809 --> 00:19:25.039 You know, one of my last competitions was this last 406 00:19:25.079 --> 00:19:28.039 summer I went to Naples. And luckily, I mean, I 407 00:19:28.099 --> 00:19:33.319 sacrificed everything in my carry-on so that I could bring 408 00:19:33.599 --> 00:19:35.680 all of my ingredients to make my pizza dough when 409 00:19:35.720 --> 00:19:38.720 I got to Naples. And luckily, all my luggage was 410 00:19:38.799 --> 00:19:39.680 lost for four days. 411 00:19:40.299 --> 00:19:40.859 Oh, no, no. 412 00:19:40.880 --> 00:19:43.410 And the only thing I... But, hey, listen, the only 413 00:19:43.430 --> 00:19:45.680 thing I had with me was all my ingredients to 414 00:19:45.700 --> 00:19:46.180 make my pizza. 415 00:19:46.200 --> 00:19:46.960 So it worked out perfect. 416 00:19:49.009 --> 00:19:49.930 What's your carry-on? 417 00:19:50.079 --> 00:19:51.440 I didn't have a change of clothes. 418 00:19:51.700 --> 00:19:52.200 Oh, Leah. 419 00:19:53.720 --> 00:19:56.559 But, hey, you know, the reason I traveled to Italy 420 00:19:56.599 --> 00:20:00.630 was to cook pizza, and that's what I had with me. 421 00:20:01.230 -->

00:20:06.490 Well, your passion, your smile, I mean, your whole personality is, 422 00:20:07.220 --> 00:20:11.150 is all wrapped around pizza and pleasing people. I think 423 00:20:11.190 --> 00:20:12.650 that's what I get out of it. I mean, ever 424 00:20:12.690 --> 00:20:14.630 since I've known you, and I know you, but I 425 00:20:14.670 --> 00:20:16.309 don't know you, let's put it that way. But every 426 00:20:16.329 --> 00:20:18.799 time we see each other, it's like, I've seen you forever. 427 00:20:18.839 --> 00:20:20.839 I feel like I've known you forever, but you're always 428 00:20:20.859 --> 00:20:26.960 been so gracious. We had a situation where JetBlue, when 429 00:20:26.980 --> 00:20:29.910 they first came out to Ontario Airport, They approached the 430 00:20:29.950 --> 00:20:32.029 radio station I was at, and I think we had 431 00:20:32.029 --> 00:20:34.789 20 people. I can't remember. They flew everybody out to 432 00:20:34.829 --> 00:20:36.950 Northern California. Of course, I was sick that weekend. I 433 00:20:36.970 --> 00:20:39.829 couldn't make it. And you were nice enough to feed everybody. 434 00:20:40.250 --> 00:20:43.990 And everyone was just unbelievable. You impressed a hell of 435 00:20:44.069 --> 00:20:45.630 a lot of them. 436 00:20:45.730 --> 00:20:49.289 Oh, that's great. I mean, we're in the hospitality industry, 437 00:20:49.309 --> 00:20:49.630 you know? 438 00:20:49.710 --> 00:20:50.049 Exactly. 439 00:20:50.089 --> 00:20:52.309 Yeah, we cook food. We want people to enjoy our food, 440 00:20:52.349 --> 00:20:54.819 but we're also in... You open a restaurant, you have 441 00:20:54.859 --> 00:20:57.269 a restaurant, people like to go out. It's a place 442 00:20:57.289 --> 00:20:59.990 where they can meet and gather and have a good 443 00:21:00.029 --> 00:21:03.009 time and talk and, you know, meet new people and 444 00:21:03.470 --> 00:21:06.619 have family. It's like, you know, create these nostalgic memories. 445 00:21:07.140 --> 00:21:10.839 And that all happens in the environment with the food. 446 00:21:11.180 --> 00:21:13.099 You know, it's not just about only the food. 447 00:21:13.119 --> 00:21:13.460 Exactly. 448 00:21:13.480 --> 00:21:13.680 Exactly. 449 00:21:14.180 --> 00:21:16.519 You're listening to the Let's Sign Out Show on KCAA 450 00:21:16.579 --> 00:21:20.519 AM 1050 and Express Radio 106.5 FM, the stations that 451 00:21:20.539 --> 00:21:23.680 leave no listeners behind. And with us is Leah Scurto, 452 00:21:23.720 --> 00:21:28.579 who's a PCOL extraordinaire. Is there a female PCOL? Is 453 00:21:28.599 --> 00:21:31.480 there a male? It just dawned on me. 454 00:21:31.500 --> 00:21:34.519 Well, yeah, you know, it's PCOL and PCOL. 455 00:21:34.799 --> 00:21:36.259 Oh, okay. So you're a, right? 456 00:21:37.309 --> 00:21:37.549 Yeah. 457 00:21:37.650 --> 00:21:39.119 Okay. 458 00:21:39.130 --> 00:21:41.559 You know, the Latin languages. 459 00:21:41.779 --> 00:21:43.759 Yeah, okay. I just came to

my mind. 460 00:21:43.799 --> 00:21:49.940 Gendering their pronouns. That's funny. 461 00:21:50.339 --> 00:21:53.000 Now, you left Pizza My Heart, and you decided to 462 00:21:53.039 --> 00:21:55.480 take the big step forward to opening up your new restaurant. 463 00:21:55.500 --> 00:21:56.279 So let's talk about that. 464 00:21:57.940 --> 00:22:01.259 Yeah, Pizzalia. I'm in Sonoma County up in wine country, 465 00:22:01.279 --> 00:22:04.940 a little town called Windsor, smack dab between Healdsburg and 466 00:22:05.000 --> 00:22:09.869 Santa Rosa. And yeah, I moved up to Summit County 467 00:22:09.930 --> 00:22:14.750 in 2018 and opened my doors March 10th, 2020. Wow. 468 00:22:14.950 --> 00:22:19.890 And immediately got shut down, as we all know. But 469 00:22:19.970 --> 00:22:25.380 luckily for me, pizza was part of everyone's pandemic. Pizza 470 00:22:25.410 --> 00:22:32.720 takeout thrived during lockdown. So it ended up being a 471 00:22:33.039 --> 00:22:35.380 good place for me and a good time for me 472 00:22:35.400 --> 00:22:38.279 to open because A lot of people up in my 473 00:22:38.359 --> 00:22:40.700 area said, oh, my gosh, we can't believe you just 474 00:22:40.799 --> 00:22:44.849 opened and got shut down. We came out specifically just 475 00:22:44.869 --> 00:22:48.049 to try you because we felt bad. But, you know, 476 00:22:48.529 --> 00:22:52.130 luckily my pizza was good, and that brought them back again. 477 00:22:52.210 --> 00:22:55.099 But I think it actually brought people out quicker than 478 00:22:55.119 --> 00:22:55.880 they may have. 479 00:22:55.920 --> 00:22:56.859 They may have tried the. 480 00:22:56.819 --> 00:22:57.980 New restaurant, you know. 481 00:22:58.000 --> 00:22:58.160 Right. 482 00:22:58.339 --> 00:22:59.680 How far are you from Petaluma? 483 00:23:01.319 --> 00:23:02.279 Oh, maybe 25 minutes. 484 00:23:03.240 --> 00:23:04.019 Okay, Izzy. 485 00:23:04.160 --> 00:23:07.759 I'm north. I'm a little north of Petaluma. On 101. 486 00:23:07.759 --> 00:23:11.210 Izzy will be going there very shortly. I'll call you. 487 00:23:11.829 --> 00:23:14.250 And if you're going to be there, I'm sure she'll 488 00:23:14.269 --> 00:23:16.390 want to come. I already see her face looking it 489 00:23:16.430 --> 00:23:17.049 up on the internet. 490 00:23:17.069 --> 00:23:17.589 Oh, please. 491 00:23:17.730 --> 00:23:18.769 I would love to have you. 492 00:23:18.869 --> 00:23:21.289 Izzy's one of your biggest fans. I mean, I can't 493 00:23:21.309 --> 00:23:23.490 say enough, you know, when she goes to trying all 494 00:23:23.509 --> 00:23:26.160 the different ones, but In terms of making pizzas, how 495 00:23:26.200 --> 00:23:29.480 do you get the inspiration to try, you know, because 496 00:23:29.599 --> 00:23:34.740 your pizzas are not normal. They're beyond normal, but they work. 497 00:23:35.140 --> 00:23:37.809 Every one of them. I'm just saying that because it's you. 498 00:23:38.200 --> 00:23:41.329 They really work. And how do you get the ideas 499 00:23:41.369 --> 00:23:41.849 in your head? 500 00:23:42.910 --> 00:23:45.170 You know, one thing I used to do before every 501 00:23:45.210 --> 00:23:48.369 competition was I would have a pizza party. And I 502 00:23:48.410 --> 00:23:51.710 would tell everybody to bring... anything you bring an ingredient 503 00:23:51.869 --> 00:23:54.230 for everybody has to bring at least one ingredient. And 504 00:23:54.259 --> 00:23:56.720 then I'd see what everybody brought and say, okay, how 505 00:23:56.759 --> 00:23:59.099 do we put, how can I utilize these and put 506 00:23:59.119 --> 00:24:03.619 these together? Um, so that was always like a, almost 507 00:24:03.660 --> 00:24:07.329 like a good, uh, study session for a competition. But 508 00:24:07.390 --> 00:24:09.170 one of the other things I would always do is say, Hey, 509 00:24:09.190 --> 00:24:12.109 you know, what's my favorite thing and how can I 510 00:24:12.549 --> 00:24:17.279 create this dish or this meal on an actual pizza? 511 00:24:18.250 --> 00:24:20.049 And I would go from there and try to recreate 512 00:24:20.369 --> 00:24:23.289 or deconstruct dishes and recreate them on a pizza. 513 00:24:23.869 --> 00:24:24.809 Wow. 514 00:24:25.349 --> 00:24:26.730 And then a lot of, you know, and then the 515 00:24:26.750 --> 00:24:29.210 other part is finding a seasonal ingredient. You know, right 516 00:24:29.250 --> 00:24:32.470 now it's fig season. So I've been running a couple 517 00:24:32.509 --> 00:24:36.410 different fig specials, fresh figs, for the last month. 518 00:24:38.029 --> 00:24:38.390 Okay. 519 00:24:38.539 --> 00:24:39.410 I just went to heaven. 520 00:24:39.450 --> 00:24:39.539 Okay. 521 00:24:40.390 --> 00:24:41.950 Do you still have them this week? Are you going 522 00:24:41.970 --> 00:24:42.890 to have them this week? 523 00:24:42.910 --> 00:24:45.490 Yeah, I mean, I have them until the fig tree 524 00:24:45.529 --> 00:24:46.859 stops giving me fruit. 525 00:24:47.480 --> 00:24:50.839 Okay, we'll talk afterwards. We'll give you a call next 526 00:24:50.859 --> 00:24:55.339 week or so. Yeah, so basically, everything you do is fresh. 527 00:24:55.420 --> 00:25:00.410 It's from hand. You take no shortcuts whatsoever. And what 528 00:25:00.509 --> 00:25:03.069 makes pizza making so much fun for you? What is 529 00:25:03.130 --> 00:25:06.289 it about it? Is it the end result of pleasing people? 530 00:25:06.650 --> 00:25:09.799 That's why most people get into the restaurant business. Or 531 00:25:09.819 --> 00:25:13.440 are you like Derek Sanchez who lives and dies pizza? 532 00:25:13.500 --> 00:25:16.450 I mean, this guy reaches a plateau. He'll aim for it, 533 00:25:16.539 --> 00:25:18.740 reach it, and then go above and then keep trying 534 00:25:18.819 --> 00:25:21.339 higher and higher, which I think is what all of 535 00:25:21.380 --> 00:25:23.720 you do. But what is it about making pizzas that 536 00:25:23.759 --> 00:25:24.380 make it so

special? 537 00:25:25.430 --> 00:25:28.859 You know, the end result in watching people enjoy something 538 00:25:28.880 --> 00:25:34.259 I've created, you know, there's nothing like that. I grew 539 00:25:34.319 --> 00:25:37.420 up in a restaurant family, so we were always, you know, 540 00:25:37.519 --> 00:25:40.809 everything was always about eating and creating dishes and serving 541 00:25:40.849 --> 00:25:44.150 people and serving each other and making each other happy 542 00:25:44.170 --> 00:25:47.910 with food. But for me, when it came to, you know, 543 00:25:47.950 --> 00:25:50.349 learning how to make pizza dough and making pizza dough, 544 00:25:51.099 --> 00:25:52.720 it was one of those things that when I first 545 00:25:52.759 --> 00:25:56.720 started doing it, it just, made sense to me and 546 00:25:56.759 --> 00:25:59.599 I was like oh like I can feel it I 547 00:25:59.619 --> 00:26:02.579 can smell it I don't you know I follow formulas 548 00:26:02.660 --> 00:26:05.140 and recipes and all that but it's one of those 549 00:26:05.180 --> 00:26:08.400 things where I can you know like dough just clicked 550 00:26:08.480 --> 00:26:12.700 me and dough just clicked so it just it was 551 00:26:12.720 --> 00:26:15.140 a natural and it felt good and it felt right. 552 00:26:17.829 --> 00:26:18.210 I'm sorry. 553 00:26:18.349 --> 00:26:18.910 I'm just thinking. 554 00:26:18.930 --> 00:26:19.460 I kept doing it. 555 00:26:19.650 --> 00:26:22.410 My mind is like, I'm getting hungry just talking to 556 00:26:22.430 --> 00:26:27.720 you and everything. Recently, now, you've competed a lot. You've 557 00:26:27.740 --> 00:26:30.099 won some major awards. We'll talk about the one you 558 00:26:30.119 --> 00:26:33.000 just won last week. What are some of the awards 559 00:26:33.019 --> 00:26:37.410 that you've won? You're on the pizza team. What do 560 00:26:37.430 --> 00:26:39.089 you call it? Olympics, right? Yeah. 561 00:26:39.369 --> 00:26:43.150 Well, the U.S. pizza team. It's a group of pizza 562 00:26:43.170 --> 00:26:44.710 makers across the country that. 563 00:26:46.289 --> 00:26:50.569 Compete internationally and nationally. We traveled to Italy together. But 564 00:26:51.630 --> 00:26:56.680 the competition I was just at was sponsored by the 565 00:26:56.960 --> 00:27:01.319 Real California Milk Advisory Board, and it was a national 566 00:27:01.380 --> 00:27:06.059 competition open. So every year they host, and they have 567 00:27:06.099 --> 00:27:09.450 three different categories. They have what they call the Real Californian, 568 00:27:09.490 --> 00:27:12.769 and that's like create a pizza that, you know, speaks 569 00:27:12.869 --> 00:27:14.089 California to you. 570 00:27:14.109 --> 00:27:14.470 Mm-hmm. 571 00:27:15.259 --> 00:27:17.579 They have one that's plant forward and they have one 572 00:27:17.619 --> 00:27:21.500 that's CalMEC. Those are the three categories. So every year 573 00:27:21.539 --> 00:27:27.640 they host the competition. And 2021 and 2022, I won 574 00:27:27.779 --> 00:27:34.559 the real Californian category and I won the plant forward category. 575 00:27:34.720 --> 00:27:34.980 Wow. 576 00:27:35.259 --> 00:27:37.559 So this year they had what they called the Tournament 577 00:27:37.589 --> 00:27:40.529 of Champions. And they invited all the winners from all 578 00:27:40.569 --> 00:27:44.589 the categories for the past five years. to come back 579 00:27:44.650 --> 00:27:45.950 and compete against each other. 580 00:27:45.970 --> 00:27:47.230 Wow. 581 00:27:47.319 --> 00:27:50.039 So it was, you know, there was only 10 of 582 00:27:50.559 --> 00:27:54.619 us in this competition, but it was a steep competition. 583 00:27:55.480 --> 00:27:59.259 Everybody there was champion pizza makers in one form or another. 584 00:27:59.359 --> 00:27:59.559 Right. 585 00:27:59.740 --> 00:28:00.619 And how did you do? 586 00:28:01.920 --> 00:28:04.700 And I won the grand prize. 587 00:28:04.720 --> 00:28:05.039 Yay! 588 00:28:05.160 --> 00:28:09.099 Which was like a wrestling belt. A champion. Yeah, yeah. 589 00:28:09.400 --> 00:28:11.380 A lot of times they have trophies. This one, they 590 00:28:11.400 --> 00:28:13.470 had created a literal. 591 00:28:14.920 --> 00:28:15.759 Wrestling it looked like. 592 00:28:15.700 --> 00:28:18.720 A wrestling wwe style oh wow that's awesome it. 593 00:28:18.660 --> 00:28:21.559 Was pretty cool um and then it also came with 594 00:28:21.579 --> 00:28:25.269 the uh trip to go back to naples and compete 595 00:28:25.609 --> 00:28:26.970 at the caputo cup in. 596 00:28:26.950 --> 00:28:30.769 Naples we were there last year and we we just 597 00:28:30.789 --> 00:28:34.730 went nuts over it uh jonathan goldsmith when we were 598 00:28:34.750 --> 00:28:36.190 going there we were asking him do you have any 599 00:28:36.250 --> 00:28:38.319 favorites he gave me a list of like 150 restaurants 600 00:28:38.339 --> 00:28:38.740 to go to. 601 00:28:41.250 --> 00:28:43.259 And Natalie, I'm like, oh, crap, we can't do it. 602 00:28:43.630 --> 00:28:45.849 So we went to one, and it was just amazing. 603 00:28:45.910 --> 00:28:48.509 I mean, it's one thing about Rome and Italy, they 604 00:28:48.549 --> 00:28:50.970 don't allow fat people there. I mean, everything is cars 605 00:28:51.009 --> 00:28:55.529 between pizza and pasta, but the food there is just amazing. 606 00:28:55.549 --> 00:28:57.730 The salads, you know, tomatoes. 607 00:28:57.750 --> 00:28:58.450 The tomatoes. 608 00:28:58.670 --> 00:29:00.210 Oh, everything is just so different. 609 00:29:00.339 --> 00:29:05.019 Oh, yeah, everything there is really incredible. And actually, the sponsor... 610 00:29:05.430 --> 00:29:09.349 For the event that's sponsoring me to go, aside from 611 00:29:09.369 --> 00:29:12.630 the California Milk Advisory Board, is Orlando Foods. And they 612 00:29:12.650 --> 00:29:16.500 are the major importer of all the Italian tomatoes and 613 00:29:16.519 -->

00:29:22.880 all the Italian flour. And then they also, Alexandra, who 614 00:29:23.200 --> 00:29:26.220 is part of Orlando Foods, she runs the women in 615 00:29:26.259 --> 00:29:32.440 pizza movement. They helped create it and help promote the 616 00:29:32.480 --> 00:29:33.380 women in pizza movement. 617 00:29:33.539 --> 00:29:35.720 Well, we'll get into right now. Her husband, we actually 618 00:29:35.759 --> 00:29:37.750 had him on a radio show. We did a whole 619 00:29:37.789 --> 00:29:39.880 show on him and talked about his products and everything. 620 00:29:39.920 --> 00:29:41.140 And speaking of women. 621 00:29:41.160 --> 00:29:45.269 Yeah, you were one of the first women in pizziolas 622 00:29:45.329 --> 00:29:48.789 in the male-dominated profession that got lots of recognition and 623 00:29:48.829 --> 00:29:52.069 praise from your peers. How does that feel to be 624 00:29:52.109 --> 00:29:54.279 the pioneer, basically, of pizziolos? 625 00:29:56.220 --> 00:29:58.640 I don't know if I'd go that far. But you are. 626 00:29:59.099 --> 00:30:02.000 I mean, like, you know, for women, that's huge because, 627 00:30:02.019 --> 00:30:05.619 you know, like for usually, you know, you see all 628 00:30:05.660 --> 00:30:10.589 the competitors out there, mostly men. I mean, even now. 629 00:30:10.609 --> 00:30:12.250 No, they are. 630 00:30:12.309 --> 00:30:15.089 You're 100% right. They're mostly men, and it's definitely a 631 00:30:15.109 --> 00:30:20.009 male-dominated industry. But I also think for years there have 632 00:30:20.049 --> 00:30:23.819 been a lot of women in the industry who but 633 00:30:24.150 --> 00:30:29.920 somewhat in the background. Owners, front of house, pizza makers 634 00:30:29.980 --> 00:30:35.309 that weren't stepping up and showing up at competitions and 635 00:30:35.329 --> 00:30:38.690 stuff like that. For me, it feels good to be 636 00:30:39.390 --> 00:30:44.509 part of changing the future and helping to change the 637 00:30:44.930 --> 00:30:47.400 culture of the restaurant industry and the pizza industry at 638 00:30:48.220 --> 00:30:53.569 different levels. A different animal altogether. There's a lot more camaraderie, 639 00:30:54.430 --> 00:31:00.049 less guarding of secrets in the pizza industry in general. 640 00:31:00.130 --> 00:31:03.950 And then with this new movement of more women coming 641 00:31:03.990 --> 00:31:08.390 to the forefront and competing and winning awards, You know, 642 00:31:08.410 --> 00:31:10.250 it feels really good to be a part of that 643 00:31:10.329 --> 00:31:11.259 and to watch it all happen. 644 00:31:11.380 --> 00:31:13.900 And it's growing and growing and growing. Every year there's 645 00:31:13.960 --> 00:31:17.079 more and more. Every time we go, I see more 646 00:31:17.099 --> 00:31:19.720 and more women competing. And I love that. I mean, 647 00:31:19.740 --> 00:31:22.549 because you can't create, you know, good pizza is a 648 00:31:22.549 --> 00:31:24.890 good pizza no matter who makes it. Exactly. And I 649 00:31:25.109 --> 00:31:27.490 feel sad about some of these, you know, they have 650 00:31:27.549 --> 00:31:30.450 vending machines now that make pizzas. Like, come on. Yeah. 651 00:31:32.339 --> 00:31:34.640 I haven't tasted one, but how can I? I would 652 00:31:34.660 --> 00:31:36.119 never do that. I just can't. 653 00:31:36.819 --> 00:31:38.980 No, Alan, those hurt my soul to see them. I 654 00:31:38.980 --> 00:31:41.720 see them on Instagram. So, you know, I'm like, oh, 655 00:31:41.880 --> 00:31:42.740 that guy. 656 00:31:42.960 --> 00:31:45.900 It's a gimmick, and I get to see. Block. Yeah. 657 00:31:47.039 --> 00:31:50.069 I know, I know. But, you know, women, I mean, 658 00:31:50.089 --> 00:31:52.230 some of the women there, I think, are, you know, Laura. 659 00:31:52.450 --> 00:31:54.930 She started with Tony Giamatti, who's like the godfather. 660 00:31:54.950 --> 00:31:57.009 Oh, Laura is incredible. 661 00:31:57.170 --> 00:31:57.809 Incredible. 662 00:31:57.950 --> 00:32:01.430 She's one of the most knowledgeable people. pizza makers I've 663 00:32:01.470 --> 00:32:01.849 ever met. 664 00:32:02.190 --> 00:32:02.390 Wow. 665 00:32:03.029 --> 00:32:05.630 And she actually just opened her own restaurant in Berkeley. 666 00:32:05.750 --> 00:32:05.950 Right. 667 00:32:05.990 --> 00:32:06.170 Yeah. 668 00:32:06.190 --> 00:32:06.789 She left Tony. 669 00:32:07.049 --> 00:32:07.210 Yeah. 670 00:32:07.250 --> 00:32:10.529 Tony Gimnani, who's, he's kind of the, I'm not going 671 00:32:10.549 --> 00:32:13.190 to say the godfather of pizza, but the godfather of pizza. 672 00:32:13.509 --> 00:32:17.059 I mean, he's, he's amazing. I've never met anybody that 673 00:32:17.099 --> 00:32:20.420 has so much going for him and his ego is nothing. 674 00:32:20.819 --> 00:32:22.980 It's down to zero. I mean, it's amazing. 675 00:32:23.019 --> 00:32:25.480 He was one of the judges at the California. 676 00:32:25.559 --> 00:32:25.900 I saw. 677 00:32:26.039 --> 00:32:26.480 Yeah. 678 00:32:26.680 --> 00:32:29.759 Yeah. Actually, Laura was a judge there as well. 679 00:32:29.880 --> 00:32:30.220 Oh, cool. 680 00:32:30.359 --> 00:32:30.740 Awesome. 681 00:32:30.839 --> 00:32:34.349 Yay. Yeah, they brought her. Listen, she used to run 682 00:32:34.369 --> 00:32:36.329 Tony's Pizza School with him. 683 00:32:36.529 --> 00:32:36.710 Right. 684 00:32:36.750 --> 00:32:37.990 She was the head instructor. 685 00:32:38.349 --> 00:32:38.509 Wow. 686 00:32:39.529 --> 00:32:42.150 That's really neat. Who are some of your role models? 687 00:32:42.450 --> 00:32:45.730 Are there anyone, who are the people that really excites 688 00:32:45.809 --> 00:32:48.009 you and you listen to and you can't wait to 689 00:32:48.549 --> 00:32:51.029 learn from? Because it's a learning, it's always a learning 690 00:32:51.049 --> 00:32:54.220 experience making pizzas, right? I mean, I don't, it's always, 691 00:32:54.339 --> 00:32:57.380 always a

learning experience. I've never met anybody who's just satisfied. 692 00:32:57.460 --> 00:32:57.859 I'm done. 693 00:32:58.160 --> 00:32:58.400 Right. 694 00:32:58.759 --> 00:33:01.440 Yeah, absolutely. And actually, you know, so I'm actually here 695 00:33:01.460 --> 00:33:03.799 in Southern California right now. I'm standing in Orange County 696 00:33:03.819 --> 00:33:06.660 this weekend. And we just, one of my, one of the, 697 00:33:07.150 --> 00:33:09.099 you know, in my mind, one of the great pizza 698 00:33:09.119 --> 00:33:11.539 makers of our time right now is Chris Dexter. 699 00:33:11.799 --> 00:33:15.500 Truly pizza. We were, we were there about, it's unbelievable. 700 00:33:15.759 --> 00:33:17.180 I know we were, we were there about four or 701 00:33:17.200 --> 00:33:17.740 five weeks ago. 702 00:33:17.900 --> 00:33:19.160 I went there today, this afternoon. 703 00:33:19.380 --> 00:33:20.140 Oh, beautiful. 704 00:33:20.200 --> 00:33:20.460 Isn't it? 705 00:33:20.539 --> 00:33:22.019 Absolutely phenomenal. 706 00:33:22.160 --> 00:33:22.359 Yep. 707 00:33:22.579 --> 00:33:26.700 Beautiful place. Beautiful pizza. I mean, they are just killing 708 00:33:26.720 --> 00:33:28.779 it down there, but he's always been someone I looked 709 00:33:28.819 --> 00:33:33.059 up to in the pizza industry. Um, you know, Tim Silva, Tim, 710 00:33:33.099 --> 00:33:36.880 you know, very well. He keeps a low profile, but he's, 711 00:33:37.880 --> 00:33:42.359 You know, Laura Smith, you know, and then out Nicole Bean. 712 00:33:42.400 --> 00:33:47.970 I love watching everything Nicole Bean does out in Texas. Obviously, Laura. 713 00:33:47.990 --> 00:33:54.789 Audrey up in Boulder, Colorado. Audrey James, Pizza Garage. Like, 714 00:33:55.609 --> 00:34:02.960 you know, we inspire each other and help, like, you know, 715 00:34:03.039 --> 00:34:05.690 watching each other helps. helps us say, oh, I got 716 00:34:05.710 --> 00:34:07.430 to get better. I got to do this. Or, hey, 717 00:34:07.470 --> 00:34:09.599 how'd you make, how'd you end up with this result? 718 00:34:09.719 --> 00:34:10.780 I'm going to try that out. 719 00:34:11.320 --> 00:34:15.650 Izzy, we, we, we got a gauzey. And Izzy insisted, 720 00:34:15.690 --> 00:34:18.409 instead of buying pizza dough, she wants to make it. Especially, 721 00:34:18.679 --> 00:34:21.619 we went to visit Derek, and Derek's been helping us. 722 00:34:21.960 --> 00:34:24.820 Poor guy. He probably won't talk to me anymore. But 723 00:34:25.099 --> 00:34:26.980 we had so many questions because, of course, everything he 724 00:34:27.019 --> 00:34:29.059 told us didn't turn out because we had to do 725 00:34:29.079 --> 00:34:31.599 it our way. But there's so much involved in making 726 00:34:31.619 --> 00:34:35.059 a good dough. But Izzy, who hopefully you'll meet next week. 727 00:34:35.599 --> 00:34:37.449 I mean, she's really into that, wants to make it, 728 00:34:37.460 --> 00:34:40.159 you know. What are some of the things, if people 729 00:34:40.219 --> 00:34:42.210 want to make dough, what are some of the, at home, 730 00:34:42.869 --> 00:34:44.889 what are some of the important things that, you know. 731 00:34:44.909 --> 00:34:45.650 Keep in mind, yeah. 732 00:34:45.670 --> 00:34:47.110 Keep in mind. Starting with. 733 00:34:47.130 --> 00:34:50.750 You know, try to plan ahead. That's the biggest mistake 734 00:34:50.789 --> 00:34:54.949 I see people do at home is they don't plan ahead. 735 00:34:54.969 --> 00:34:57.480 They want to make pizza the same day. And yes, 736 00:34:57.579 --> 00:34:59.320 you can do that. And yes, you can make a 737 00:34:59.380 --> 00:35:02.920 really good pizza dough the same day. But a lot 738 00:35:02.960 --> 00:35:08.420 of flavor changes. comes from fermentation and maceration of the dough. 739 00:35:09.070 --> 00:35:11.630 And so if you can plan ahead, your pizza dough 740 00:35:11.650 --> 00:35:15.210 is going to taste that much better. Even if it's 741 00:35:15.329 --> 00:35:17.269 one day, but two days. And if you only have 742 00:35:17.409 --> 00:35:21.280 one day, think about using a pre-ferment, you know, making 743 00:35:21.300 --> 00:35:24.840 yourself or a starter to kick that flavor and that 744 00:35:24.900 --> 00:35:29.960 fermentation up. Yeah, I think that's my, it's the time. 745 00:35:30.079 --> 00:35:31.880 Time is the biggest element, I think. 746 00:35:32.159 --> 00:35:34.920 I think that's a big lesson I learned, too, really. Like, 747 00:35:34.980 --> 00:35:36.789 at first, I was like, oh, I can make it now. 748 00:35:36.829 --> 00:35:38.849 And I'm like, oh, that doesn't taste the same, you know. 749 00:35:38.949 --> 00:35:41.329 So I think the last time I actually fermented it 750 00:35:41.429 --> 00:35:45.139 for three days and actually turned out so much better. 751 00:35:45.199 --> 00:35:47.400 And the flavor in the dough is so much better. 752 00:35:47.840 --> 00:35:49.659 But still, I'm still tweaking, still learning. 753 00:35:51.150 --> 00:35:53.989 Since women all kind of stick together, how can you 754 00:35:54.030 --> 00:35:57.360 see if Izzy worked for you, how many pieces would 755 00:35:57.400 --> 00:36:01.119 you want her to work to make it in one 756 00:36:01.199 --> 00:36:02.239 shift at your restaurant? 757 00:36:04.260 --> 00:36:04.619 Well, if. 758 00:36:06.739 --> 00:36:10.610 She was new, expectations would be a little lower. 759 00:36:10.969 --> 00:36:11.449 What's lower? 760 00:36:11.619 --> 00:36:13.750 On a Friday night, we're making 300 pieces. 761 00:36:13.789 --> 00:36:14.829 Okay, 300. 762 00:36:14.829 --> 00:36:18.869 I think we did, yeah, we do anywhere from 280. 763 00:36:18.690 --> 00:36:19.329 To 300 pieces. 764 00:36:19.590 --> 00:36:22.190 Okay, what's lower? I want to know what your expectations 765 00:36:22.269 --> 00:36:22.730 of lower is. 766 00:36:22.929 --> 00:36:26.539 Lower are, you know, so let's say on a Tuesday, 767 00:36:26.940 --> 00:36:29.219 and she

did half of what we made. Can you 768 00:36:29.320 --> 00:36:33.539 go lower than that? I'd need her to make about 769 00:36:33.539 --> 00:36:34.539 60 or 70 pizzas. 770 00:36:34.679 --> 00:36:39.880 Oh, geez. Okay. You'll meet her. She's an incredible person, 771 00:36:40.699 --> 00:36:43.639 but everything has to be perfect. It has to be 772 00:36:44.000 --> 00:36:47.260 perfectly round. It can't be off. I mean, it has 773 00:36:47.280 --> 00:36:48.300 to all look alike. 774 00:36:48.880 --> 00:36:54.659 Perfect. Well, here's the thing. When you're hand-making pizza, the 775 00:36:54.719 --> 00:36:58.110 perfect pizzas and the perfectly round pizzas are A lot 776 00:36:58.139 --> 00:37:00.969 of those are being machine made or they're using a 777 00:37:01.070 --> 00:37:06.170 rounder or or a dough press or a feeder. You know, 778 00:37:06.250 --> 00:37:09.820 the pieces that are not 100 percent perfectly round or, 779 00:37:10.760 --> 00:37:13.079 you know, they have some flaws. That's when you can 780 00:37:13.119 --> 00:37:14.940 tell that it was actually the handmade pizza. 781 00:37:15.400 --> 00:37:17.019 And you like those, right? Is that the way you 782 00:37:17.039 --> 00:37:17.400 prefer it? 783 00:37:17.940 --> 00:37:19.360 I mean, I prefer, yeah. 784 00:37:19.579 --> 00:37:19.960 Cool. 785 00:37:20.059 --> 00:37:21.679 I want everything made by hand always. 786 00:37:22.159 --> 00:37:23.579 Well, Izzy's going to come and make you a pizza 787 00:37:23.619 --> 00:37:24.099 when she sees you. 788 00:37:24.119 --> 00:37:24.489 Oh, my goodness. 789 00:37:24.570 --> 00:37:25.869 No, absolutely. 790 00:37:25.909 --> 00:37:27.369 Izzy, I'm putting you in the kitchen. 791 00:37:27.530 --> 00:37:28.170 That's it. 792 00:37:28.849 --> 00:37:31.050 Alan was like, you have to shut down. 793 00:37:31.090 --> 00:37:32.849 Yeah, two pizzas a day and that's it. 794 00:37:33.750 --> 00:37:35.719 Listen, you can at least make your own pizza. Come 795 00:37:35.840 --> 00:37:38.980 on in. I'll make you one. You make one for yourself. 796 00:37:39.880 --> 00:37:41.039 We'll have fun. Oh, wow. 797 00:37:41.340 --> 00:37:43.059 You're listening to Let's Sign Out Show right here on 798 00:37:43.119 --> 00:37:47.639 KCAA AM 1050 and 106.5 FM, the stations that leave 799 00:37:47.719 --> 00:37:50.369 no listener behind. And with us is my great honor. 800 00:37:50.670 --> 00:37:53.750 I love this lady. It's Leah Skirtle. She's a pizzaiola 801 00:37:54.250 --> 00:37:57.429 of which restaurant was it again? Pizzalia. 802 00:37:57.469 --> 00:37:58.769 Pizzalia. How hard is that? 803 00:37:58.849 --> 00:38:07.800 In Windsor. I'm thinking Pizza Izzy. Sorry. Pizza Lizzy. Just kidding. But, no, 804 00:38:08.019 --> 00:38:11.440 just a remarkable woman. And in terms of your favorite pizza, 805 00:38:11.719 --> 00:38:12.360 do you have one? 806 00:38:13.800 --> 00:38:14.030 Yeah. 807 00:38:14.159 --> 00:38:17.829 So my go-to is, and this has been since I 808 00:38:17.869 --> 00:38:21.769 was a kid, I want a plain cheese pizza with 809 00:38:21.789 --> 00:38:24.449 some fresh garlic and a little bit of Pecorino Romano 810 00:38:24.510 --> 00:38:25.079 on top of it. 811 00:38:25.489 --> 00:38:25.769 Okay. Okay. 812 00:38:26.519 --> 00:38:28.389 That's it. So it doesn't have to be real fancy. 813 00:38:29.190 --> 00:38:33.710 No, I want it clean. I love, love, love a 814 00:38:33.750 --> 00:38:38.329 cheese pizza. Throw a little garlic and maybe some basil. 815 00:38:39.510 --> 00:38:40.750 That's my comfort pizza. 816 00:38:40.909 --> 00:38:41.429 That sounds good. 817 00:38:41.670 --> 00:38:42.570 Yeah, that does sound good. 818 00:38:42.590 --> 00:38:47.440 Your non-comforting pizzas that you win with. What is your 819 00:38:47.500 --> 00:38:50.539 favorite or your most unique pizza? If you can think 820 00:38:50.579 --> 00:38:52.579 about it, I'm putting you on the spot. Some of 821 00:38:52.599 --> 00:38:56.639 the most unique pizzas you've ever done. Because you've done 822 00:38:56.679 --> 00:38:56.980 so many. 823 00:38:57.000 --> 00:38:59.079 You know, it's hard to say unique, but I've used 824 00:38:59.159 --> 00:39:03.300 a lot of different ingredients. You know, a couple years 825 00:39:03.340 --> 00:39:07.010 ago I had some, you know, I've done kimchi pizzas 826 00:39:07.130 --> 00:39:15.730 and seaweed. I love making fruit pizzas. Peaches, figs, persimmons. 827 00:39:16.150 --> 00:39:19.940 I love using a gremolata, you know, as a finish 828 00:39:19.980 --> 00:39:21.099 when the pizza comes out. 829 00:39:21.179 --> 00:39:21.940 Mm-hmm. 830 00:39:24.090 --> 00:39:27.489 So, you know, it's more about a specific ingredient that 831 00:39:27.530 --> 00:39:27.980 I love to use. 832 00:39:28.070 --> 00:39:28.269 Okay. 833 00:39:28.289 --> 00:39:31.079 Find me something fresh at all times. put it together... 834 00:39:30.760 --> 00:39:34.000 You know... Sunchokes... Pizzas.... 835 00:39:33.940 --> 00:39:34.559 That sounds good. 836 00:39:35.019 --> 00:39:35.980 Everything sounds good... I know. 837 00:39:36.059 --> 00:39:38.599 Everything sounds good... I'm just picturing in my mind... And 838 00:39:38.639 --> 00:39:41.900 I'm looking at your website... Pizzalia.com... Yep. 839 00:39:42.679 --> 00:39:44.400 P-I... L-E-A-H... Yep. 840 00:39:44.619 --> 00:39:48.780 L-E-A-H... L-E-A-H... Yep... And you know... She has pictures of you... 841 00:39:48.679 --> 00:39:51.570 Making the pizza... And then also the pizzas that you 842 00:39:51.650 --> 00:39:54.969 actually have, you know, the final product, and it all 843 00:39:55.010 --> 00:39:55.429 looks scrumptious. 844 00:39:55.449 --> 00:39:56.170 They look beautiful, don't they? 845 00:39:56.190 --> 00:39:57.389 Yes, absolutely beautiful. 846 00:39:57.610 --> 00:39:59.510 And I'm telling you, I'm... Go ahead. 847 00:39:59.530 --> 00:40:03.659 More of that's on my Instagram. They're pizzalia707. 848 00:40:04.159 --> 00:40:04.400 Okay. 849

00:40:04.780 --> 00:40:11.360 Okay, pizzalia707. So everybody start following Pizzalia and just follow her, 850 00:40:11.380 --> 00:40:15.840 you know, new creations and exciting competitions and different places 851 00:40:15.880 --> 00:40:16.400 she's been, so. 852 00:40:17.889 --> 00:40:20.809 Yeah, no, you're truly an artist. And I just, I 853 00:40:20.849 --> 00:40:24.090 love the whole profession. Being on the outsider of just 854 00:40:24.159 --> 00:40:28.059 being an eater and judging, it's like family. I mean, 855 00:40:28.119 --> 00:40:31.559 I look forward to the competitions in Vegas so much. 856 00:40:31.639 --> 00:40:34.000 I mean, it's like one big family. And one year 857 00:40:34.019 --> 00:40:35.500 I had a little bit of a health problem and 858 00:40:35.519 --> 00:40:38.480 I couldn't make it. And I came back the next 859 00:40:38.539 --> 00:40:41.099 year and everyone approached me. I mean, it was just 860 00:40:41.219 --> 00:40:43.940 so nice. And, you know, a lot of people remember 861 00:40:43.960 --> 00:40:45.960 that one year they didn't have it. And then when 862 00:40:45.980 --> 00:40:48.789 he came back the second year, excuse me, after that, 863 00:40:49.250 --> 00:40:51.730 everyone was just so happy. And it was like tears 864 00:40:51.789 --> 00:40:54.820 flowing on everybody's eyes. They're so happy to see each other. And, um, 865 00:40:55.119 --> 00:40:57.989 it's people like you that make the industry so special. And, uh, 866 00:40:58.400 --> 00:40:59.940 So I personally wanted to thank you for it. And 867 00:41:00.219 --> 00:41:01.639 Izzy had something you were saying? 868 00:41:01.760 --> 00:41:03.880 Oh, no, no, just try and log in to. 869 00:41:03.820 --> 00:41:05.739 See your Instagram. You're giving me the finger. I wasn't 870 00:41:05.760 --> 00:41:09.699 sure what that was about. In terms of future plans, 871 00:41:09.719 --> 00:41:11.940 are there any future plans you can talk about, maybe 872 00:41:12.739 --> 00:41:15.539 pizza school or anything, or anything special? 873 00:41:15.559 --> 00:41:21.010 Yeah, I teach some pizza classes up in Sonoma County 874 00:41:21.030 --> 00:41:23.909 where I live. Laura and I recently taught a class 875 00:41:23.989 --> 00:41:27.079 in Maryland at Mara Forney. we're hoping to be able 876 00:41:27.119 --> 00:41:29.739 to go back and do that at some point. Um, 877 00:41:29.840 --> 00:41:32.420 but you know, right now I just kind of focus 878 00:41:32.480 --> 00:41:34.300 on what's ahead, you know, keep making sure that my 879 00:41:34.360 --> 00:41:38.489 restaurant is, uh, running tip top and that the pieces 880 00:41:38.550 --> 00:41:41.909 coming out are, are, are as good as they are 881 00:41:41.969 --> 00:41:46.969 every day. Um, focusing on quality and seeing what I 882 00:41:47.010 --> 00:41:47.329 can do. 883 00:41:47.349 --> 00:41:52.030 So being very, Very modest, but it takes a lot 884 00:41:52.070 --> 00:41:54.289 of work, and it's a lot of passion, and passion 885 00:41:54.329 --> 00:41:57.909 is what drives people. People who are successful in any 886 00:41:57.949 --> 00:42:01.309 kind of business, especially in the creative end of, like, hospitality, 887 00:42:01.769 --> 00:42:03.530 it's all about passion. If you don't have passion, you 888 00:42:03.550 --> 00:42:09.179 can't work. It just won't happen. Any last-minute things you 889 00:42:09.199 --> 00:42:10.820 want to tell us about that I haven't covered? 890 00:42:12.880 --> 00:42:15.239 No, I don't think so. I think we covered it. 891 00:42:15.760 --> 00:42:18.400 You know, if you're ever up in the wine country, 892 00:42:18.440 --> 00:42:19.619 Sonoma County, come and find me. 893 00:42:20.739 --> 00:42:23.199 I won't be this time. However, Izzy will, and I'm 894 00:42:23.340 --> 00:42:26.739 sure she'll be going. Can't wait to see her. She'll 895 00:42:26.760 --> 00:42:30.119 contact you. She can't wait to eat your pizzas. But honestly, 896 00:42:30.539 --> 00:42:33.280 it's been such a joy knowing you, and it's been 897 00:42:33.300 --> 00:42:34.909 a learning experience for me. You're the one that got 898 00:42:34.929 --> 00:42:37.550 me going. Just tasting your pizza is what opened my 899 00:42:37.670 --> 00:42:39.449 eyes up. It was like, oh, my goodness, this is 900 00:42:39.489 --> 00:42:46.860 what pizza should be like. And, again, it's Pizza, P-I-Z-Z-A, Leah, L-E-A-H, 901 00:42:46.860 --> 00:42:49.219 707 is on Instagram. Exactly. I'm definitely going to go 902 00:42:49.320 --> 00:42:55.380 on it and steal some recipes. I mean, follow some recipes. But, no, 903 00:42:55.400 --> 00:42:57.639 I really appreciate your time. You know, you hit a 904 00:42:57.659 --> 00:43:00.000 good spot here in Southern California. Very, very nice. And 905 00:43:00.610 --> 00:43:05.889 enjoy yourself. Have a good trip. And we really appreciate 906 00:43:05.909 --> 00:43:09.010 your friendship, and I just appreciate everything you've done For 907 00:43:09.050 --> 00:43:11.469 people and for the profession. And for women. And I'm 908 00:43:11.510 --> 00:43:13.710 really proud of you. Yeah, I'm very proud of you. 909 00:43:13.789 --> 00:43:15.670 Thank you so much, Alan. I really appreciate it. I've 910 00:43:15.710 --> 00:43:18.570 known you for years, and I really appreciate everything you've 911 00:43:18.590 --> 00:43:21.489 done also. Because without people like you coming to these 912 00:43:21.550 --> 00:43:27.079 competitions and dedicating their time to judging, you know. We 913 00:43:27.099 --> 00:43:29.989 wouldn't have competition. And I know, you know, it's a 914 00:43:30.030 --> 00:43:30.510 lot of work. 915 00:43:31.010 --> 00:43:31.429 Oh, it is. 916 00:43:32.130 --> 00:43:37.030 Last year, I judged 94 pizzas in two days. And 917 00:43:37.050 --> 00:43:39.789 then the third day, I was on my 10th or 918 00:43:39.809 --> 00:43:42.719 12th Italian sandwich when I had a bow out. I 919 00:43:42.719 --> 00:43:43.840 was like, okay, I've had

enough. 920 00:43:45.420 --> 00:43:48.360 Plus, he didn't see anybody. I don't think he saw anybody. 921 00:43:48.380 --> 00:43:51.280 He sat behind the screen all day from like 7.30 922 00:43:51.280 --> 00:43:52.619 to like 6.30 or something. 923 00:43:52.639 --> 00:43:54.179 But it was great. I mean, but just being there 924 00:43:54.239 --> 00:43:57.039 is just such a thrill, and I look forward to it, so. Leah, 925 00:43:57.079 --> 00:43:59.110 thank you so much. And what's the best way, if 926 00:43:59.150 --> 00:44:00.989 someone wanted to get a hold of you or wants 927 00:44:01.010 --> 00:44:04.090 to get any advice on opening up a restaurant or anything, 928 00:44:04.130 --> 00:44:05.289 what's a good way to get a hold of you? 929 00:44:07.170 --> 00:44:11.320 You can email me, pizzaleah707 at gmail. You can message 930 00:44:11.360 --> 00:44:15.860 me on Instagram or Facebook, same, same, pizzaleah707. 931 00:44:15.940 --> 00:44:16.199 Okay, cool. 932 00:44:16.219 --> 00:44:16.320 Cool. 933 00:44:18.460 --> 00:44:20.750 Um, you're invited to the show anytime, anytime you have 934 00:44:20.769 --> 00:44:23.289 something new coming up, please give me a call and 935 00:44:23.329 --> 00:44:25.550 we'll have you on. And for sure, hopefully we'll see 936 00:44:25.570 --> 00:44:26.750 you at the pizza expo too. 937 00:44:27.730 --> 00:44:28.010 All right. 938 00:44:28.070 --> 00:44:28.289 Great. 939 00:44:28.349 --> 00:44:28.849 Thanks so much. 940 00:44:28.929 --> 00:44:30.409 Have a good one. Thank you so much. 941 00:44:30.429 --> 00:44:31.260 Bye. 942 00:44:31.280 --> 00:44:32.119 See ya. 943 00:44:32.139 --> 00:44:32.400 Bye. 944 00:44:33.679 --> 00:44:37.239 What a neat lady. I just, it's funny. I haven't 945 00:44:37.260 --> 00:44:39.159 met too many people in life that I look up to. 946 00:44:39.159 --> 00:44:39.880 It was like, wow. 947 00:44:40.300 --> 00:44:44.409 Well, it's inspirational. I mean, it's something that, you know, 948 00:44:46.210 --> 00:44:49.469 Not having a lot of women in the field didn't 949 00:44:49.489 --> 00:44:53.369 stop her, right? I mean, she joined with all the 950 00:44:53.449 --> 00:44:59.750 excitement and enthusiasm gained to this profession, basically. And, I mean, 951 00:44:59.889 --> 00:45:02.369 I'm looking at her post, and it's just amazing. I mean, 952 00:45:02.469 --> 00:45:05.659 beautiful pizzas. You know, the one with the fig she 953 00:45:05.679 --> 00:45:09.760 just mentioned, it looks scrumptious. I could, like, I can 954 00:45:09.780 --> 00:45:10.989 almost smell it and taste it. 955 00:45:11.000 --> 00:45:12.059 Well, you love figs. 956 00:45:12.260 --> 00:45:14.559 Yeah, and I love figs. I mean, this is, like, 957 00:45:14.599 --> 00:45:17.570 just the time of year for them. So, you know, 958 00:45:17.650 --> 00:45:20.269 it's just, to me as a woman, it's just nice 959 00:45:20.309 --> 00:45:23.210 to see other women just bringing up other, you know, 960 00:45:23.869 --> 00:45:28.090 women and colleagues and, you know, and be exciting, excited 961 00:45:28.119 --> 00:45:30.929 with what they're doing, you know, with their enthusiasm, you know, so. 962 00:45:31.389 --> 00:45:33.469 Well, hopefully you're not going to be too far away, but, 963 00:45:34.289 --> 00:45:35.570 you know, let me know and we'll get a hold 964 00:45:35.610 --> 00:45:38.030 of her and make sure she's there. Okay. But I 965 00:45:38.070 --> 00:45:40.170 think you'd really, really, she'd love to see you. And 966 00:45:41.309 --> 00:45:43.230 I know I gave her a taste. You tasted her 967 00:45:43.250 --> 00:45:44.829 pizzas in the past. You probably don't remember them in 968 00:45:44.849 --> 00:45:45.230 so many. 969 00:45:45.429 --> 00:45:47.269 I have. I mean, but you gave me a lot 970 00:45:47.309 --> 00:45:47.690 of pizzas. 971 00:45:47.809 --> 00:45:48.289 That's what I'm saying. 972 00:45:48.329 --> 00:45:50.409 So it's kind of hard. It's not like you said, oh, 973 00:45:50.449 --> 00:45:54.170 this is from Leah. I, being. 974 00:45:54.010 --> 00:45:56.949 A giver, I'm in the background when they're giving the pizza, 975 00:45:56.989 --> 00:45:58.190 so I don't see what's going on. 976 00:45:58.210 --> 00:46:00.570 And I don't see Alan either, by the way. 977 00:46:00.610 --> 00:46:04.550 No, and I don't know whose pizza I'm judging or anything. But, 978 00:46:04.590 --> 00:46:09.750 you know, there's pan pizza, traditional pizza. There's non-traditional pizza, 979 00:46:09.769 --> 00:46:12.469 which is my favorite because anything goes. And then they 980 00:46:12.510 --> 00:46:14.769 used to have gluten-free, and now the gluten-free ones, at 981 00:46:14.869 --> 00:46:17.170 first they were horrible. Now they're fantastic. You can't tell 982 00:46:17.190 --> 00:46:17.550 the difference. 983 00:46:17.570 --> 00:46:18.869 You can't tell the difference, yeah. 984 00:46:19.170 --> 00:46:22.219 And then the California Milk Advisory Board– They came on board. 985 00:46:22.280 --> 00:46:26.050 Now they have amateurs doing it, students. So they're a 986 00:46:26.070 --> 00:46:27.570 big player now. 987 00:46:28.849 --> 00:46:33.389 I really like that because they're really promoting the artisan 988 00:46:33.590 --> 00:46:39.119 and really the techniques, right? Not only the good ingredients 989 00:46:39.179 --> 00:46:42.960 is important making a good pizza. It's not just about 990 00:46:43.059 --> 00:46:45.880 just making the dough. I mean, it's all about the ingredients, 991 00:46:46.079 --> 00:46:49.610 the freshness in the ingredients, the appropriate ingredients, the way 992 00:46:49.650 --> 00:46:52.329 the properly making it you know so i'm. 993 00:46:52.250 --> 00:46:53.690 Gonna see i just had an idea in my head 994 00:46:53.710 --> 00:46:56.030 i'm gonna see if i can get some free passes 995 00:46:56.150 --> 00:46:58.269 and maybe we can have a contest wouldn't it be 996 00:46:58.289 --> 00:47:01.260 fun contest for what to go to the uh pizza 997

00:47:01.760 --> 00:47:02.530 in las vegas. 998 00:47:02.340 --> 00:47:04.099 Oh that'll be kind of exciting yeah i mean. 999 00:47:04.019 --> 00:47:05.579 Then we could all eat together afterwards. 1000 00:47:05.340 --> 00:47:07.000 Or something yeah yeah that'd be awesome. 1001 00:47:06.800 --> 00:47:08.199 I'll think about this i just came to my head 1002 00:47:08.219 --> 00:47:12.739 as as usual so huh a break sure let's do 1003 00:47:12.760 --> 00:47:16.400 a break right back folks. 1004 00:47:24.260 --> 00:47:26.559 Was your car involved in an accident or just need 1005 00:47:26.599 --> 00:47:29.960 help with dents? All Magic Paint and Body Collision Centers, 1006 00:47:30.300 --> 00:47:33.519 in business for over 30 years. Their highly trained staff 1007 00:47:33.699 --> 00:47:36.780 and certified technicians and friendly staff are the best in 1008 00:47:36.820 --> 00:47:39.400 the business and treat each car as if it was 1009 00:47:39.440 --> 00:47:41.940 their own. 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That's 1-800-61-MAGIC. 1020 00:48:13.969 --> 00:48:16.349 All Magic Paint and Body Collision Centers. 1021 00:48:16.369 --> 00:48:16.809 1-800-61-MAGIC. 1022 00:48:17.030 --> 00:48:28.820 All Magic Paint and Auto Body says drive carefully. Hi, 1023 00:48:28.909 --> 00:48:31.230 I'm food critic Alan Borgen, and I'm excited to tell 1024 00:48:31.250 --> 00:48:35.449 you about Ray's Shanghai Bistro, located next to Redlands DMV 1025 00:48:35.789 --> 00:48:39.969 on Lagonia and Redlands. Ray's Shanghai Bistro offers the largest 1026 00:48:40.030 --> 00:48:45.559 and most delicious array of traditional and original Chinese dishes available. 1027 00:48:45.119 --> 00:48:45.780 In New England Empire. 1028 00:48:46.840 --> 00:48:50.219 Some of my favorite dishes are the house-made potstickers, the 1029 00:48:50.340 --> 00:48:53.940 crisp pork spare ribs with garlic, their unique spicy lamb 1030 00:48:53.980 --> 00:48:58.280 with bamboo, the sweet and tangy deep-fried orange peel beef, mm-mm, 1031 00:48:58.820 --> 00:49:02.780 and the savory basil spicy shrimp, plus lots of vegetarian dishes. 1032 00:49:03.260 --> 00:49:05.880 Whether you dine in, pick up the food, or have 1033 00:49:05.920 --> 00:49:08.969 them cater your next party or special occasions, you will 1034 00:49:08.989 --> 00:49:13.690 see why Ray's spelled R-U-I apostrophe S Shanghai Bistro is 1035 00:49:13.750 --> 00:49:17.170 truly the best Chinese restaurant in the Inland Empire. Their 1036 00:49:17.190 --> 00:49:28.300 website is rayshanghaibistro.net. That's RUISShanghaiBistro.net. RUISShanghaiBistro.net. Happy eating. You won't 1037 00:49:28.340 --> 00:49:29.000 be disappointed. 1038 00:49:34.730 --> 00:49:38.550 Redlands Ranch Market is a unique, full-service international grocery store 1039 00:49:38.590 --> 00:49:42.480 that specializes in authentic food items from Mexico, India, and 1040 00:49:42.539 --> 00:49:46.400 from many Mediterranean and Asian countries, including popular items from 1041 00:49:46.420 --> 00:49:49.739 the U.S. They offer fresh-baked items from their in-house bakery, 1042 00:49:49.920 --> 00:49:53.909 house-made tortillas from their tortilleria, a delicious array of prepared 1043 00:49:54.030 --> 00:49:57.329 Mexican foods, a terrific fresh fruit and juice bar, and 1044 00:49:57.389 --> 00:50:00.889 a large selection of meats, seafoods, and deli sandwiches, salads, 1045 00:50:01.030 --> 00:50:03.869 and halal meats. Their produce department is stocked full with 1046 00:50:03.889 --> 00:50:07.780 fresh local and hard-to-find international fruits and vegetables that you 1047 00:50:07.820 --> 00:50:10.940 cannot find anywhere else. Don't forget to stop into the 1048 00:50:10.980 --> 00:50:15.619 massive beer cave and experience the largest selection of domestic, artisan, 1049 00:50:15.780 --> 00:50:18.840 and imported beers in the IE. They can also cater 1050 00:50:18.880 --> 00:50:21.719 your next event with one of their delicious takeout catering 1051 00:50:21.780 --> 00:50:28.099 trays of food. Visit them at RedlandsRanchMarket.com. That's RedlandsRanchMarket.com. Redlands 1052 00:50:28.139 --> 00:50:31.159 Ranch Market, a unique and fun shopping destination. 1053 00:50:32.969 --> 00:50:34.800 Welcome back to Let's Sign Out Show right here on 1054 00:50:34.860 --> 00:50:38.900 AM 1050, AM and 106.5 FM. The stations I leave 1055 00:50:38.960 --> 00:50:41.260 no listener behind. You're listening to Let's Sign Out Show. 1056 00:50:41.780 --> 00:50:43.480 And thanks to our sponsor. 1057 00:50:43.539 --> 00:50:46.059 That's what this show is made possible by them. 1058 00:50:46.079 --> 00:50:48.539 It's not just thanking them, but we really believe in them. 1059 00:50:48.619 --> 00:50:50.840 I mean, we don't just. 1060 00:50:50.889 --> 00:50:52.730 We don't just get the sponsors for. 1061 00:50:52.849 --> 00:50:54.429 If I don't like them, I will not have them 1062 00:50:54.469 --> 00:50:57.329 on my show, even though it's money for my pocket 1063 00:50:57.449 --> 00:51:00.119 and

the radio station's pocket. But I will not do that. 1064 00:51:00.139 --> 00:51:02.340 I want to get restaurants I like and businesses. And 1065 00:51:02.989 --> 00:51:05.150 Ray's Shanghai Bistro, I want to let you know, they 1066 00:51:05.170 --> 00:51:08.889 did move. For some reason, I have the new commercial 1067 00:51:08.929 --> 00:51:11.469 that we'll make sure will be on next week. But 1068 00:51:11.510 --> 00:51:15.289 they're located now. A beautiful new restaurant. It's gigantic. They 1069 00:51:15.309 --> 00:51:17.500 have three or four banquet rooms in there. 1070 00:51:17.659 --> 00:51:21.079 And a bar in the middle. They have specialty drinks. 1071 00:51:21.739 --> 00:51:27.000 They're located at 405 West Stewart Avenue in Redlands. Once again, 1072 00:51:27.019 --> 00:51:37.150 it's 405 West Stewart Avenue in Redlands. Their phone number 1073 00:51:37.369 --> 00:51:38.750 is 909-335-6770. 1074 00:51:38.769 --> 00:51:42.190 909-335-6770. Now, they also opened up another restaurant. It's kind 1075 00:51:42.210 --> 00:51:44.230 of like one of those Cajun Creole where they put 1076 00:51:44.269 --> 00:51:46.349 the seafood on the table and a bucket and stuff. 1077 00:51:46.429 --> 00:51:47.010 I like those. 1078 00:51:47.030 --> 00:51:48.969 So we'll be going there pretty soon and talking about 1079 00:51:49.010 --> 00:51:51.989 that one. Also, Ranch Market. They're another one that just 1080 00:51:52.010 --> 00:51:54.250 started with us. I'm so proud of them. This is 1081 00:51:54.309 --> 00:51:57.039 a market, this is my go-to market. They have pretty 1082 00:51:57.059 --> 00:52:00.340 much anything you want, especially if you like cooking, and 1083 00:52:00.400 --> 00:52:03.110 especially if you like ethnic foods, anything you want. 1084 00:52:02.969 --> 00:52:03.389 They have there. 1085 00:52:03.449 --> 00:52:04.050 Or trying something new. 1086 00:52:04.150 --> 00:52:04.909 Trying something new, right. 1087 00:52:04.929 --> 00:52:08.639 They have stuff that, You know, other, like, you know, regular. 1088 00:52:08.900 --> 00:52:11.780 Like feta cheese. Most places have one or two different types. 1089 00:52:12.179 --> 00:52:15.739 They have, like, nine or ten Bulgarian and, I mean, 1090 00:52:15.780 --> 00:52:16.739 just all kinds of. 1091 00:52:16.989 --> 00:52:19.829 Even the freezer items that they have is totally different 1092 00:52:19.869 --> 00:52:23.030 than what a regular supermarket carries, you know. 1093 00:52:23.110 --> 00:52:25.670 But they have a lot of the favorites, too, there. 1094 00:52:25.690 --> 00:52:26.369 Yes, correct, yeah. 1095 00:52:26.469 --> 00:52:28.809 And then they have a great deli department, brand new 1096 00:52:28.829 --> 00:52:29.329 deli department. 1097 00:52:29.349 --> 00:52:30.170 Oh, the meat department's. 1098 00:52:30.539 --> 00:52:32.679 The meat department is phenomenal. Yeah, it's really fresh. 1099 00:52:32.699 --> 00:52:35.000 You can pretty much have any cut of meat cut 1100 00:52:35.219 --> 00:52:37.079 up the way you want it and prepared it. You 1101 00:52:37.099 --> 00:52:39.559 can buy the whole slab if you want and then 1102 00:52:39.780 --> 00:52:40.809 choose how to package it. 1103 00:52:40.820 --> 00:52:43.219 Yeah, very competitive price. It's really good. The deli department, 1104 00:52:43.239 --> 00:52:45.340 they have a new chef there who's fantastic. I really 1105 00:52:45.800 --> 00:52:49.360 like him. And then they also have a fresh fruit 1106 00:52:49.579 --> 00:52:53.010 and juice bar, you know, Mexican fruit bar. Really, really 1107 00:52:53.070 --> 00:52:55.610 good stuff. Yeah. They have a great produce bar. I 1108 00:52:55.610 --> 00:52:57.719 love their produce department. They have things that you never 1109 00:52:57.809 --> 00:53:02.030 see at other places like grape leaves. Yeah. Fresh grape leaves. 1110 00:53:02.050 --> 00:53:02.610 You never see that. 1111 00:53:02.750 --> 00:53:06.860 I know. And also, they do have an excellent takeout 1112 00:53:06.960 --> 00:53:11.619 Mexican place that has really amazing food and specials every day. 1113 00:53:11.639 --> 00:53:16.340 Yeah, tortas and tacos and just everything. And coming up soon, 1114 00:53:16.360 --> 00:53:19.989 they're going to be having homemade pizzas, international pizzas, not 1115 00:53:20.050 --> 00:53:23.389 just any pizza, international pizzas, and the barbecue. They have 1116 00:53:23.409 --> 00:53:25.630 a big barbecue they're going to be having now. So 1117 00:53:25.650 --> 00:53:28.409 they're really into that. So there's a lot of exciting things. 1118 00:53:28.429 --> 00:53:31.449 We're going to have David, the owner, on. pretty soon. 1119 00:53:31.969 --> 00:53:34.630 But anyway, again, this show is all about turning people 1120 00:53:34.690 --> 00:53:37.110 on to food and culture and have an open mind. 1121 00:53:37.150 --> 00:53:39.030 That's all I say to people. Try it. If you 1122 00:53:39.050 --> 00:53:40.949 don't like it, fine, but you've got to be able 1123 00:53:40.969 --> 00:53:43.710 to try it because food is more than just, I mean, 1124 00:53:43.730 --> 00:53:45.809 when you're happy, what do you do? You eat. When 1125 00:53:45.829 --> 00:53:48.210 you're sad, what do you do? You eat. At least 1126 00:53:48.269 --> 00:53:51.190 I do. I think most people do. So I think 1127 00:53:51.210 --> 00:53:53.690 you should think about food differently than most people do 1128 00:53:53.750 --> 00:53:56.210 instead of just cramming it in your face and eating garbage. 1129 00:53:56.250 --> 00:53:56.969 And there's a. 1130 00:53:59.340 --> 00:53:59.590 Enough. 1131 00:53:59.820 --> 00:54:00.980 Are you done with your soapbox? 1132 00:54:01.099 --> 00:54:01.559 I'm done. 1133 00:54:01.659 --> 00:54:01.960 Okay. 1134 00:54:02.099 --> 00:54:02.679 You stepped off. 1135 00:54:02.880 --> 00:54:05.219 Until next week, food critic Alan Borgen here. 1136 00:54:05.440 --> 00:54:06.260 And Izzy Bussey. 1137 00:54:06.280 -->

00:54:09.019 We're on every Saturday from 4 to 5, right here 1138 00:54:09.079 --> 00:54:13.099 on AM 1050 at 106.5 FM. Take care, everybody. Happy eating. 1139 00:54:13.179 --> 00:54:13.679 Happy eating. 1140 00:54:13.760 --> 00:54:16.409 Don't want to hear about what kind of food you hate. 1141 00:54:17.090 --> 00:54:20.030 You won't get no dessert till you clean up your plate. 1142 00:54:20.110 --> 00:54:20.969 So eat it. 1143 00:54:21.730 --> 00:54:25.329 Don't you tell me you're full. Just eat it. Eat it. 1144 00:54:25.449 --> 00:54:26.469 Eat it. 1145 00:54:26.550 --> 00:54:27.269 Get yourself. 1146 00:54:27.929 --> 00:54:30.429 Okay, so we deported 3 million people. 1147 00:54:30.530 --> 00:54:30.989 Now what? 1148 00:54:31.050 --> 00:54:33.449 Did you get your job back? Did your rent go down? 1149 00:54:33.469 --> 00:54:36.420 Did housing suddenly become affordable? Did new and used car 1150 00:54:36.460 --> 00:54:40.099 prices drop? Did your healthcare bills get cheaper? Taxes go down? 1151 00:54:40.199 --> 00:54:43.539 Did crime suddenly just disappear? Are people no longer shooting 1152 00:54:43.619 --> 00:54:46.809 up schools? Are children no longer being abused? Are people 1153 00:54:46.869 --> 00:54:48.730 no longer killing their own family members? 1154 00:54:48.889 --> 00:54:49.130 No. 1155 00:54:49.389 --> 00:54:52.289 So let me get this straight. We've spent years convincing 1156 00:54:52.329 --> 00:54:55.739 Americans that immigrants are the reason their lives are miserable. Meanwhile, 1157 00:54:55.760 --> 00:55:00.199 corporations are making records profit. People are drowning in debt. 1158 00:55:00.280 --> 00:55:04.199 And somehow the immigrants working two jobs, paying rent... and 1159 00:55:04.239 --> 00:55:07.119 trying to feed their family is the biggest threat to America. 1160 00:55:07.280 --> 00:55:09.929 And before somebody twists my words, yes, a country has 1161 00:55:09.969 --> 00:55:12.670 the right to secure its borders and enforce. 1162 00:55:12.309 --> 00:55:13.369 Its immigration laws. 1163 00:55:13.429 --> 00:55:17.110 But don't confuse enforcing the law with scapegoating. 1164 00:55:16.369 --> 00:55:20.329 An entire population. We've seen and heard the reports. Your 1165 00:55:20.349 --> 00:55:23.110 community is counting on you. Make sure you go on 1166 00:55:23.219 --> 00:55:24.500 or before November 3rd. 1167 00:55:28.019 --> 00:55:31.440 What is your plan for your beneficiaries to manage your 1168 00:55:31.480 --> 00:55:37.010 final expenses when you pass away? life insurance, annuities, bank accounts, 1169 00:55:37.050 --> 00:55:41.989 investment accounts, all require a death certificate, which takes 10 1170 00:55:41.989 --> 00:55:45.989 days based on the national average, which means no money 1171 00:55:46.030 --> 00:55:51.320 is immediately available, and this causes stress and arguments. Simple solution, 1172 00:55:51.880 --> 00:55:56.480 the beneficiary liquidity claim. Use money you already have, no 1173 00:55:56.519 --> 00:55:59.219 need to come up with additional funds. The funds grow 1174 00:55:59.300 --> 00:56:04.530 tax-deferred and pass tax-free to your named beneficiaries. Death benefit 1175 00:56:04.630 --> 00:56:09.710 is paid out in 24 to 48 hours without a deficit. 1176 00:56:10.469 --> 00:56:12.289 You're in the right. 1177 00:56:13.889 --> 00:56:15.550 Without a deficit. 1178 00:56:15.570 --> 00:56:17.530 Call us at 1-800-306-5086. 1179 00:56:18.690 --> 00:56:22.000 KCAA and KCAA Internet Television. 1180 00:56:22.340 --> 00:56:25.679 The station that leaves no listener and no viewer behind. 1181 00:56:26.739 --> 00:56:27.530 I was out working. 1182 00:56:27.550 --> 00:56:29.909 A car out of the blue crossed the center line 1183 00:56:30.190 --> 00:56:33.030 and crunched me. There was nothing I could do. Everybody 1184 00:56:33.050 --> 00:56:35.289 thinks that they can do their own attorney, but you can't. 1185 00:56:35.469 --> 00:56:37.929 There's too many legal hoops. There's too many options. 1186 00:56:38.210 --> 00:56:40.789 Insurance companies love taking advantage of people who try to 1187 00:56:40.829 --> 00:56:41.789 handle their cases alone. 1188 00:56:42.110 --> 00:56:43.929 Seriously injured? Call Konoski-Bresni. 1189 00:56:44.179 --> 00:56:45.219 We get your worth. 1190 00:56:45.619 --> 00:56:47.760 I'm very happy with the result. I don't think any 1191 00:56:47.800 --> 00:56:49.239 other attorney could have done a better job. 1192 00:56:49.500 --> 00:56:53.760 Call Konoski-Bresni at 888-the-letter-U, count in the number 2, or 1193 00:56:53.820 --> 00:56:55.840 see me on the web at BresniLaw.com. 1194 00:56:57.030 --> 00:57:00.989 Bad decisions limit future options. Make enough bad decisions and 1195 00:57:01.010 --> 00:57:04.539 you'll destroy your life. Listen to The Flatline with your 1196 00:57:04.559 --> 00:57:08.119 host Rick Hughes every Sunday morning at 11 a.m. here 1197 00:57:08.320 --> 00:57:12.440 on KCAA. The Flatline describes a main line of resistance 1198 00:57:12.519 --> 00:57:15.699 in your soul built on God's Word. Join us every 1199 00:57:15.760 --> 00:57:21.340 Sunday for 30 minutes of inspiration, motivation, education, all without manipulation. 1200 00:57:21.550 --> 00:57:26.070 That's The Flatline with Rick Hughes, heard here on KCAA 1201 00:57:26.170 --> 00:57:31.340 every Sunday at 11 a.m. News, weather, and talk from 1202 00:57:31.389 --> 00:57:35.440 KCAA broadcasting to the Moreno Valley, Corona, and Riverside. 1203 00:57:39.889 --> 00:57:43.960 For several years, KCAA has been marketing the Longevity brand 1204 00:57:44.000 --> 00:57:48.059 of nutritional and personal care products. Our experience with Longevity 1205 00:57:48.099 --> 00:57:51.840 has been 100% positive, so we are pleased to recommend 1206 00:57:51.880 --> 00:57:55.860 them to you. 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2.0 in the 1208 00:57:59.719 --> 00:58:04.570 tablet form. For regularity issues, we recommend 3-Day Cleanse, and 1209 00:58:04.610 --> 00:58:08.809 for personal care, we recommend Morning Hydration Cream. You can 1210 00:58:08.829 --> 00:58:15.070 shop online for Longevity at www.kcaateam.com or you can order 1211 00:58:15.110 --> 00:58:19.849 by phone by calling 800-982-3197 and tell customer support that 1212 00:58:19.889 --> 00:58:23.690 you are part of the KCAA team. Longevity is an 1213 00:58:23.710 --> 00:58:28.289 American company based in San Diego. Call Longevity at 800-982-3197 1214 00:58:29.690 --> 00:58:32.429 and ask about monthly auto ship that allows you to 1215 00:58:32.469 --> 00:58:36.119 buy Longevity products at wholesale prices. That number again, 800-982-3197. 1216 00:58:40.039 --> 00:58:43.659 Conversations about the pros and cons of data centers continue 1217 00:58:43.739 --> 00:58:44.639 across the country. 1218 00:58:44.800 --> 00:58:48.119 United States Interior Secretary Doug Burgum thinks there's a clear 1219 00:58:48.159 --> 00:58:51.179 advantage to allowing development, but data center companies need to 1220 00:58:51.219 --> 00:58:53.929 make concessions on some of their income to be accepted 1221 00:58:53.969 --> 00:58:56.869 by communities. He says developers should offer half a percent 1222 00:58:56.889 --> 00:58:57.510 to education. 1223 00:58:57.530 --> 00:58:59.690 That'd be like somebody walking in and saying, hey, we're 1224 00:58:59.710 --> 00:58:59.909 going to. 1225 00:58:59.909 --> 00:59:01.429 Give $ 20 million. 1226 00:59:01.150 --> 00:59:04.789 Or $ 50 million to the local school district every year forever. 1227 00:59:04.889 --> 00:59:07.429 He says the upside with the latest data center development 1228 00:59:07.550 --> 00:59:11.179 can also save people money on energy costs. Reporting in Denver, 1229 00:59:11.320 --> 00:59:12.139 I'm Kenan Dixon. 1230 00:59:12.340 --> 00:59:15.039 President Trump touting the use of a Cold War era 1231 00:59:15.099 --> 00:59:17.679 law to hopefully bring down the price of gas for 1232 00:59:17.719 --> 00:59:18.159 all of us. 1233 00:59:18.400 --> 00:59:22.300 In more breaking news, my administration is using Defense Production 1234 00:59:22.420 --> 00:59:27.860 Act to release $ 150 million to increase American refining capacity 1235 00:59:27.920 --> 00:59:30.840 to produce more diesel and more gasoline. 1236 00:59:31.030 --> 00:59:33.469 He was speaking at a campaign rally in Iowa. And 1237 00:59:33.489 --> 00:59:36.550 there's a new company out aiming to provide genetically modified 1238 00:59:36.630 --> 00:59:40.239 war dogs for the U.S. military and law enforcement. outfitted 1239 00:59:40.280 --> 00:59:42.980 with cutting-edge technology. Tammy Trujillo explains. 1240 00:59:43.039 --> 00:59:45.860 Warhound, as the Texas-based company is known, was thought up 1241 00:59:45.900 --> 00:59:50.199 by Ben Lamb, CEO of genetic engineering company Colossal Biosciences, 1242 00:59:50.380 --> 00:59:54.340 and Palmer Luckey, founder of defense technology company Anduril. Warhound 1243 00:59:54.380 --> 00:59:57.460 is starting out with $ 200 million from investors to clone 1244 00:59:57.500 --> 01:00:00.840 dogs engineered for health, speed, agility, and other factors. The 1245 01:00:00.860 --> 01:00:03.440 first batch of cloned dogs is expected next year, and 1246 01:00:03.460 --> 01:00:05.780 the plans to outfit them with advanced body armor and 1247 01:00:05.840 --> 01:00:09.030 sensors to help perform tasks like bomb detection, searches, and 1248 01:00:09.070 --> 01:00:09.719 other activities. 1249 01:00:10.070 --> 01:00:12.150 And if you just feel like cruising, 2027 is expected 1250 01:00:12.170 --> 01:00:12.550 to be record.