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

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

The Fork Report with Neil Saavedra airs Saturdays 2-5 p.m. on KFI AM 640, More Stimulating Talk Radio.

The Fork Report w Neil Saavedra

Spice Up Your Tuna Casserole, What's Up With Microplastics, and the Rise of Aldi

https://api.omny.fm/orgs/98a2599f-cd9b-4f2a-9be4-b22c00e585f2/clips/55dc1489-7e9a-4883-a233-b492016d5085/transcript

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

Hour 1 - Neil discusses his Technique of the Week: Corn. He gives his tips and tricks and all different ways of preparing corn. And what impact will AI have on food? Neil has thoughts.&nbsp;

Different Ways to do Corn and AI Impacts on Food

https://api.omny.fm/orgs/98a2599f-cd9b-4f2a-9be4-b22c00e585f2/clips/f2476c5a-af6b-4eaa-bfb5-b4a701757309/transcript

Hour 2 - Bill Esparza joins Neil to talk about the upcoming Taqueando After Dark event in Los Angeles. Guests roam from room to room, each one showcasing a different regional specialty from the street food traditions linking Baja California, Sinaloa, Tijuana, Valle de Guadalupe and LA. Giving back: a portion of every ticket benefits CIELO (Comunidades Indígenas en Liderazgo), an Indigenous women-led nonprofit supporting Indigenous communities across Los Angeles. 

After that, Adam Weisblatt, author of For the Love of Restaurants: An Insider's Guide from Daydreams to Opening Night, discusses his new book. Adam is the 2026 James Beard Award Semifinalist for Outstanding Restaurateur and co-founder of Last Word Hospitality. His book is a playful, soup-to-nuts guide to creating a restaurant, and a love letter to those who make the struggle palatable, the resilience possible, and the journey more fun—restaurant people. 

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

Taqueando After Dark and An Insider Guide to Owning a Restaurant

https://api.omny.fm/orgs/98a2599f-cd9b-4f2a-9be4-b22c00e585f2/clips/0e6ce7e7-f85b-4e82-9331-b4a70181e602/transcript

Hour 3 - Neil is joined by chef Marco Gagliardi of Josephine in Silverlake. For Marco Gagliardi and Anthony Dragotto, Josephine, was the grandmother at the center of everything. Two grandmothers on different timelines, both named Josephine, both with tables that filled themselves and doors that never quite closed.  

They cooked without performance but with precision. Their meals were simple and incredibly alive. Josephine is not a memory. She is a presence. This restaurant is a continuation of what she gave to the world, not just the food but the feeling of being known and arriving exactly where you were meant to be. Marco cooks. Anthony takes care of you. Together they built a place that feels the way her house felt. 

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

Marco Gagliardi of Josephine in Silverlake

https://api.omny.fm/orgs/98a2599f-cd9b-4f2a-9be4-b22c00e585f2/clips/59f56404-b01b-42ba-8ba1-b4a80003235d/transcript

Spice Up Your Tuna Casserole, What's Up With Microplastics, and the Rise of Aldi

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