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Foodie Friday | Credit Scores · The Bill Handel Show

• 0:00
  Speaker 1: You're listening to KFI AM 640, The Bill Handel Show
• 0:04
  Speaker 1: On Demand on the iHeartRadio app.
• 0:08
  Speaker 2: Good Friday morning to you, Neal Saavedra and the morning
• 0:11
  Speaker 2: crew with you today. I will be out on Monday.
• 0:17
  Speaker 2: I'll be out at the Aquarium of the Pacific. If
• 0:19
  Speaker 2: you're going to their senior day, it's free. I think
• 0:22
  Speaker 2: it's sold out, even though it's free. I think that
• 0:26
  Speaker 2: they have everybody, anybody over 50. They have a day
• 0:31
  Speaker 2: where you can come and hang out and do giveaways.
• 0:34
  Speaker 2: And I'll be out there just to say hello and
• 0:36
  Speaker 2: shake your hand and say hi. If you're going to
• 0:39
  Speaker 2: be out there, come by, say hello. I'll be probably
• 0:41
  Speaker 2: sitting at a table looking stupid. So I'll be broadcasting
• 0:45
  Speaker 2: from TTWN, our news and traffic service. I'll be broadcasting
• 0:50
  Speaker 2: out there in Long Beach so that I can run
• 0:52
  Speaker 2: right over to the aquarium afterwards. and say hello to
• 0:56
  Speaker 2: you so if you are going to that event please
• 0:58
  Speaker 2: come by and say hi it would be an honor
• 1:00
  Speaker 2: to shake your hand and say hello also want to
• 1:03
  Speaker 2: remind you it's halloween time at disneyland resort and kfi
• 1:06
  Speaker 2: wants to give you a chance to experience the frightful
• 1:09
  Speaker 2: fun A happiest Halloween has returned to Disney California Adventure
• 1:13
  Speaker 2: Park and Disneyland Park now through October 31st. So don't
• 1:17
  Speaker 2: miss out on the fiendishly tasty treats and thrills for
• 1:21
  Speaker 2: one and all. Keep listening to KFI this week for
• 1:24
  Speaker 2: your chance to win a four pack of one day,
• 1:27
  Speaker 2: one park. Tickets to the Disneyland Resort. I don't know
• 1:30
  Speaker 2: if Gary and Shannon are doing that, but you can
• 1:33
  Speaker 2: listen to them coming up at nine. They'll be out
• 1:36
  Speaker 2: at the Pacific Air Show. And then Monks and Meryl,
• 1:39
  Speaker 2: I think, are giving away tickets today as well. So
• 1:42
  Speaker 2: we'll be doing that in this hour, coming up a
• 1:44
  Speaker 2: little bit later. On to some foodie Friday, shall we go?
• 1:49
  Speaker 2: Hell hath no fury like the fan favorite going away
• 1:54
  Speaker 2: and us being angry about it. So we all go
• 1:57
  Speaker 2: through this. Your food, a snack, a beverage, whatever it
• 2:02
  Speaker 2: is that goes away. And when it goes away, we
• 2:07
  Speaker 2: all get upset. Things get discontinued. Snack wells, you remember those?
• 2:13
  Speaker 2: Snack wells, they're like little chocolatey button cookies kind of. Yeah.
• 2:19
  Speaker 2: Snack wells. A minute made concentrate. You remember that as
• 2:24
  Speaker 2: a kid? Everything. Your mom would reach into the freezer,
• 2:30
  Speaker 2: bring out this little can of magic, take that little
• 2:33
  Speaker 2: white plastic thing off and then go, and then upside
• 2:36
  Speaker 2: down it and go into the pitcher and put some
• 2:45
  Speaker 2: water in there, stir it up, you know, and it
• 2:46
  Speaker 2: would be, you'd have orange juice, concentrated orange juice, right?
• 2:51
  Speaker 2: Or What were the other ones? There was like a
• 2:53
  Speaker 2: grape one that was tasty. Lemonade. Yeah, lemonade and pink
• 2:57
  Speaker 2: lemonade was a big one. Well, Minute Maid concentrate went
• 3:01
  Speaker 2: away as well. Pop-Tart flavors that come and go. Now,
• 3:06
  Speaker 2: the ones I love, like the brown sugar cinnamon, stuff
• 3:10
  Speaker 2: like that, the chocolate are still around, but some come
• 3:13
  Speaker 2: and go. So we all get kind of disappointed when,
• 3:17
  Speaker 2: you know, Nabisco discontinues a favorite cracker or something. But
• 3:23
  Speaker 2: last week, apparently, the snack aisle suffered another loss. The
• 3:29
  Speaker 2: Ferrera Candy Company, the company behind like Jelly Belly and
• 3:33
  Speaker 2: Nerds and Brock's, announced that Sunkist fruit gems were being discontinued. Now,
• 3:39
  Speaker 2: I know them by sight, but I don't think you know,
• 3:44
  Speaker 2: that that is something that I, that seems like something
• 3:47
  Speaker 2: my wife might get for herself. She likes the gummies
• 3:50
  Speaker 2: and the like, but the news was met with like
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  Speaker 2: a massive, massive, tangible outcry. And apparently, I don't know why,
• 4:04
  Speaker 2: apparently it's part of some big tradition, the Jewish community
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  Speaker 2: These fruit gems are a big part of one particular
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  Speaker 2: Jewish celebration. And it looks like the fruit gems will
• 4:22
  Speaker 2: now not be discontinued. Look at that. You do have
• 4:29
  Speaker 2: a voice. You do have a vote. You know, like
• 4:32
  Speaker 2: the Mexican pizza. Remember when we brought that thing back
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  Speaker 2: from the death? Still one of the best fast food
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  Speaker 2: items on the planet. Mexican pizza has nothing to do
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  Speaker 2: with Mexico, has nothing to do with pizza, but it's fabulous.
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  Speaker 2: It's delicious. And one of my favorite all-time things. And
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  Speaker 2: not hard to make at home, by the way. So
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  Speaker 2: this is a big deal. So the plan to– it's
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  Speaker 2: some sort of important– Jewish celebration. The children in Jewish
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  Speaker 2: community turned 13. They're welcomed into adulthood with their bar
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  Speaker 2: or bat mitzvah, of course. And at the end of
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  Speaker 2: the ceremony, I guess you shower them with little packed confections.
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  Speaker 2: Think of it like throwing rice on newlyweds, but you're
• 5:27
  Speaker 2: throwing these little things. And I guess there was outrage.
• 5:33
  Speaker 2: And they turned back. They turned back and they said, okay,
• 5:40
  Speaker 2: muzzle tov. We're going to keep them and everything is
• 5:46
  Speaker 2: back to happiness. So if you were a fan of
• 5:50
  Speaker 2: the sun-kissed fruit gems, at this point, I repeat, they
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  Speaker 2: will not be discontinued. All right. I think everyone could
• 6:00
  Speaker 2: say this is a pretty good tov miyod. And again,
• 6:05
  Speaker 2: if you're going to the Aquarium of the Pacific for
• 6:08
  Speaker 2: Senior Day on Monday, I'll be out there 9.30 to
• 6:11
  Speaker 2: 2 o'clock. Come by and say hello. Probably just be
• 6:15
  Speaker 2: sitting at a table like some guy who wrote a book,
• 6:19
  Speaker 2: some obscure book, and doing a book signing, you know,
• 6:21
  Speaker 2: on underwater basket weaving and nobody's in line. So come by.
• 6:25
  Speaker 2: Have pity on me. Give me a high five. Shake
• 6:28
  Speaker 2: my hand. Let me ask you some questions. I love
• 6:32
  Speaker 2: finding out things about people, what their hobbies are, interests are,
• 6:35
  Speaker 2: and all that stuff. But I look forward to meeting
• 6:38
  Speaker 2: you there. I love the Aquarium of the Pacific. It
• 6:40
  Speaker 2: is just stunning. Absolutely stunning. All right. A cult favorite,
• 6:45
  Speaker 2: British butter, is finally coming to the U.S. You know,
• 6:48
  Speaker 2: fans are freaking out. We love our butter. Amy, you
• 6:53
  Speaker 2: like to bake and cook. I know this about you. Yeah.
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  Speaker 2: Do you have a preferred butter at your home? You know,
• 7:01
  Speaker 2: I just buy the regular butter, but my mom is
• 7:03
  Speaker 2: all into that Kerry butter. Kerrygold? Yeah, it's an Irish butter.
• 7:07
  Speaker 2: It has more butterfat, very yellow and beautiful. I have
• 7:11
  Speaker 2: Kerrygold at home. I have some unsalted butter and then
• 7:15
  Speaker 2: I have salted butter, depending on what I'm using it for. Annie,
• 7:18
  Speaker 2: you're the same, right? Do you have a butter? Do
• 7:21
  Speaker 2: you have your butter at home? This is my butter.
• 7:23
  Speaker 2: Mama likes this butter. I do a basic butter. Just
• 7:26
  Speaker 2: a basic butter.
• 7:27
  Speaker 1: Yeah.
• 7:27
  Speaker 2: Lando Lakes. No, not even that. I do store-bought. Oh, yeah?
• 7:31
  Speaker 2: Like the store brand.
• 7:32
  Speaker 1: Oh, yeah.
• 7:33
  Speaker 2: Like Lucerne or something like that. I have that as well,
• 7:36
  Speaker 2: but I have the Kerrygold, and I do have some
• 7:38
  Speaker 2: European butter. And, Clay, when you're not stinking up your pants—
• 7:43
  Speaker 2: I like a Kerrygold. Yeah, right? Yeah. Good stuff. Will,
• 7:47
  Speaker 2: do you bake at all, bub? Like baking? Like baking, baking?
• 7:54
  Speaker 2: I like whatever that is that comes in a tub.
• 7:57
  Speaker 2: I want to say land of lakes. Yeah, land of lakes.
• 8:00
  Speaker 2: Half canola, maybe. Got it. Okay.
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  Speaker 1: I don't know.
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  Speaker 2: I'm not like you. Well, that's what makes the universe fun.
• 8:09
  Speaker 2: Is it butter or spread? Yeah. I can't handle a bar.
• 8:13
  Speaker 2: I can't handle a cold bar. What kind of spread
• 8:17
  Speaker 2: do you like? Easy. It will. Do you have any
• 8:21
  Speaker 2: spread in your, you know what, um, you know who
• 8:25
  Speaker 2: I'm curious about? She'll text me right now. Uh, listen,
• 8:29
  Speaker 2: this is what's great. I don't even have to run
• 8:30
  Speaker 2: down the hall. Hey, um, if you're listening, Michelle, what,
• 8:36
  Speaker 2: what kind of butter, what kind of butter do you use? Uh,
• 8:39
  Speaker 2: it should come over the wire any moment now. So
• 8:43
  Speaker 2: this variety is, uh, is coming our way. One popular choice,
• 8:49
  Speaker 2: of course, is Kerrygold. It's Irish butter. But professional chefs,
• 8:53
  Speaker 2: they like all kinds of, you know, different European butters
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  Speaker 2: because the high butterfat content. And when you have the
• 9:01
  Speaker 2: water to butterfat ratio, this is going to change how
• 9:04
  Speaker 2: things work. Now, you're going to want different types of
• 9:06
  Speaker 2: butter depending on what you do. And a lot of
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  Speaker 2: chefs are going to tell you to use unsalted butter.
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  Speaker 2: So typically when you're using salted butter, you're using it
• 9:15
  Speaker 2: for bread or for something on, you're putting it on
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  Speaker 2: top of something that you're going to enjoy. But for
• 9:22
  Speaker 2: baking and cooking, they say, unless it says, don't use
• 9:27
  Speaker 2: salted butter. But I will tell you this. If you
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  Speaker 2: want to make unsalted butter salted, the amount of salt
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  Speaker 2: you put per stick of butter is a quarter teaspoon.
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  Speaker 2: That will make it salted butter. However, the theory and
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  Speaker 2: belief with chefs, they say use unsalted so you can
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  Speaker 2: control the salt. And I don't care. A quarter teaspoon
• 10:02
  Speaker 2: of salt, if that's what's in your butter, in salted butter,
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  Speaker 2: then account for that. I think it's something that's just
• 10:10
  Speaker 2: passed down over and over. People say use unsalted. And
• 10:14
  Speaker 2: I will tell you, I use salted all the time
• 10:16
  Speaker 2: and it's fine. I just account for it or I
• 10:19
  Speaker 2: don't because, you know, a quarter teaspoon of salt, although, yes,
• 10:25
  Speaker 2: it is salt. It's not, you know, it's not that much.
• 10:30
  Speaker 2: So all things dairy, all things butter, grass fed butter
• 10:38
  Speaker 2: is what people are getting excited about. So that's what's
• 10:43
  Speaker 2: coming our way. It will be sold at Whole Foods, yeah,
• 10:49
  Speaker 2: at their prices, of course. You'll get that. All of
• 10:53
  Speaker 2: them come in this colorful two-stick box decorated with cows
• 10:57
  Speaker 2: and silly poses because you know those silly cows. Look
• 11:01
  Speaker 2: at those silly cows posing. What's that silly cow doing?
• 11:06
  Speaker 2: He's posing. Oh, silly goose or silly cow. So it's
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  Speaker 2: made entirely in Britain using British cream, made in Glastonbury.
• 11:19
  Speaker 2: Nearly 500-year-old. Brew Valley Farms. So it's one of those
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  Speaker 2: things that people are loving. See it comes your way
• 11:26
  Speaker 2: and maybe give it a try. I do like having
• 11:30
  Speaker 2: the European butters on hand. They're very lovely. They present well.
• 11:35
  Speaker 2: They're delicious. And on a.
• 11:41
  Speaker 2: On a crescent, which is Pillsbury, by the way, or
• 11:46
  Speaker 2: on a nice, crusty French bread, warm French bread, a baguette,
• 11:51
  Speaker 2: is absolutely divine. You know, one of the best bread
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  Speaker 2: and butter baskets you're ever going to get is Petit Trois.
• 12:00
  Speaker 2: Either Petit Trois Valley or the original. I think the
• 12:03
  Speaker 2: original is still there, right? Maybe no, maybe just the
• 12:07
  Speaker 2: Valley one now. But... Just lovely. And if you've never
• 12:10
  Speaker 2: been there, it's fantastic. Chef Ludo is one of my
• 12:15
  Speaker 2: all-time favorite chefs in the Southland. Very, very talented man.
• 12:22
  Speaker 2: And his food's just divine. I once had a mashed
• 12:26
  Speaker 2: potato at an event, a white chocolate mashed potato that
• 12:31
  Speaker 2: he made. Wouldn't have put those two things together and
• 12:35
  Speaker 2: it was a spoonful of pure joy. still think about
• 12:41
  Speaker 2: it to this day. Very talented chef. We can do it.
• 12:44
  Speaker 2: We can make someone's day. We're going to make your
• 12:47
  Speaker 2: day right now. Hey, Neil Saavedra in the morning. Crew
• 12:49
  Speaker 2: with you coming up at nine. You've got Gary and
• 12:52
  Speaker 2: Shannon out at the Pacific Air Show, which is just fantastic.
• 12:58
  Speaker 2: You know, the only thing we can do here much
• 13:01
  Speaker 2: better than anyone else is do whatever we do on
• 13:05
  Speaker 2: the beach. Like in California, it's like, Hey, we're going
• 13:09
  Speaker 2: to have a food and wine event. Oh, man, God,
• 13:11
  Speaker 2: that sounds so great. But guess what? It's going to
• 13:14
  Speaker 2: be on the beach. So now it's like we're going
• 13:17
  Speaker 2: to have, like, cool airplanes, military stuff, very talented people, food, frivolity, cabanas. Oh,
• 13:26
  Speaker 2: my God, I want to go. But guess what? It's
• 13:29
  Speaker 2: on the beach. I have to go. But wait, guess what?
• 13:34
  Speaker 2: Gary and Shannon are going to be there. What? So
• 13:39
  Speaker 2: get out there. Have a good time. Hang out and
• 13:42
  Speaker 2: cheer on the twins. And let them have a good time.
• 13:47
  Speaker 2: Salute them, if you will. Coming up shortly. And then
• 13:51
  Speaker 2: Monks and Meryl at noon. So go nowhere. All right. Disney.
• 13:55
  Speaker 2: Halloween time at Disneyland Resort. And KFI wants to give you, yes, you,
• 13:59
  Speaker 2: a chance. to experience the frightful fun. Happiest Halloween has
• 14:05
  Speaker 2: returned to Disney California Adventure Park and Disneyland Park now
• 14:08
  Speaker 2: through October 31st. So don't miss out on all the
• 14:11
  Speaker 2: fiendishly tasty treats and thrills for one and all. Keep
• 14:15
  Speaker 2: listening to KFI this week for your chance to win.
• 14:19
  Speaker 2: a four-pack of one-day, one-park tickets to Disneyland Resort. And
• 14:22
  Speaker 2: guess what? We're going to make your day by opening
• 14:26
  Speaker 2: up the phones at 800-520-1534. That's 800-520-1534. And the 13th caller.
• 14:28
  Speaker 2: There's no windows and no doors. There's always my way.
• 14:51
  Speaker 2: 13th caller, 800-520-1534. 800-520-1534 is the number to call. Be
• 14:52
  Speaker 2: caller number 13. Caller number 13. And you will get
• 14:54
  Speaker 2: those four-pack, that four-pack of one-day, one-park tickets. to the
• 15:16
  Speaker 2: Disneyland Resort. I don't know if Gary and Shannon are
• 15:19
  Speaker 2: giving them away today, but I would listen because it'll
• 15:21
  Speaker 2: be a fun show anywho. And then to Monks and
• 15:24
  Speaker 2: Merrill as well on through Conway. And I will be
• 15:28
  Speaker 2: on with Conway tonight at 7 p.m. per use on
• 15:33
  Speaker 2: a Friday night, hanging out with him and having a
• 15:34
  Speaker 2: good time. So I remember my credit score. you know,
• 15:40
  Speaker 2: how low it gets, you go through it going up
• 15:43
  Speaker 2: and down. And I've had my struggles like anybody else
• 15:46
  Speaker 2: with credit and didn't really truly clear up my credit
• 15:50
  Speaker 2: until I proposed to my now wife. So I'm like,
• 15:54
  Speaker 2: I want to make sure you don't bring that garbage
• 15:56
  Speaker 2: in with me. Right. And when you crack, you know,
• 16:01
  Speaker 2: that whatever number in your head is a great score,
• 16:05
  Speaker 2: it's a big thing. And You want to have the
• 16:11
  Speaker 2: best score because they got you by the testes, right?
• 16:14
  Speaker 2: Anything you want to buy, you want to use credit,
• 16:17
  Speaker 2: anything like that. And sometimes there's these little things that
• 16:21
  Speaker 2: you can tweak to get to that score, bump it,
• 16:26
  Speaker 2: the score 50 points by just managing, getting old stuff off,
• 16:30
  Speaker 2: writing a letter, doing these things. And I remember sitting
• 16:33
  Speaker 2: with my brother Daniel going over this stuff, and he
• 16:35
  Speaker 2: helped me clean up all that stuff. That's what big
• 16:38
  Speaker 2: brothers are for, right? And I know I'm not alone
• 16:42
  Speaker 2: in that area, but younger Americans now don't really think
• 16:47
  Speaker 2: about their credit score in their day-to-day lives like we
• 16:49
  Speaker 2: used to. That FICO score was huge. Some have never
• 16:54
  Speaker 2: even looked up their score at all. And I bet
• 16:57
  Speaker 2: if you're like me, you get a little ping on
• 16:59
  Speaker 2: your phone every now and again from a service that says, hey,
• 17:02
  Speaker 2: do you want to look at your credit score? And
• 17:06
  Speaker 2: I don't typically do that myself. I think it's easier
• 17:09
  Speaker 2: to keep your credit all locked down. And to get
• 17:13
  Speaker 2: your credit score, you have to unlock and stuff. So
• 17:15
  Speaker 2: you just keep it all locked down. But they don't know.
• 17:21
  Speaker 2: The FICO score, which most lenders use, is between 300
• 17:26
  Speaker 2: on the low end, right, to 850 on the high end,
• 17:30
  Speaker 2: or what constitutes a good or bad score, right? Money
• 17:35
  Speaker 2: milestones become a big deal when you're going to buy
• 17:38
  Speaker 2: a new car, you're shopping for your first home, applying
• 17:41
  Speaker 2: for a private loan of some kind. And all of
• 17:44
  Speaker 2: a sudden, that credit score becomes like the most important
• 17:48
  Speaker 2: number in your life. Suddenly, you know, you're governed by
• 17:54
  Speaker 2: something that remains a mystery as to how you get there.
• 17:57
  Speaker 2: And really, you can, there's so many places you can
• 17:59
  Speaker 2: go online to learn about that credit score and how
• 18:02
  Speaker 2: to bump it and things like that. It's basically there
• 18:06
  Speaker 2: for lenders to assess whether you are a good risk
• 18:09
  Speaker 2: or a bad risk on paying things back. And maybe
• 18:13
  Speaker 2: that picture, you know, changes over the years. I know
• 18:17
  Speaker 2: mine certainly did as I grew older, I got better
• 18:20
  Speaker 2: with those things. But it gives them, they don't know
• 18:23
  Speaker 2: anything about us. They don't know anything specifically about you
• 18:27
  Speaker 2: except your credit history. And they look and make decisions
• 18:32
  Speaker 2: on whether they're going to give you money or not.
• 18:35
  Speaker 2: And some things can drop that score and you may
• 18:39
  Speaker 2: not even know about it. Like I don't have like
• 18:41
  Speaker 2: having a lot of credit. I don't want to have
• 18:44
  Speaker 2: a lot of credit because I will use that credit.
• 18:48
  Speaker 2: And I think it's easier not to have that. And
• 18:50
  Speaker 2: that was a hard lesson for me to learn, but
• 18:53
  Speaker 2: some people have multiple credit cards and sometimes that's good.
• 18:55
  Speaker 2: And sometimes that bad, that's bad. And then sometimes you
• 19:00
  Speaker 2: want a little bit on each. And then sometimes your
• 19:04
  Speaker 2: credit score score could go down because you get rid
• 19:06
  Speaker 2: of a credit card. So keeping following all these things
• 19:10
  Speaker 2: in these trends, uh, It can be very important to
• 19:16
  Speaker 2: when you do. And I know a lot of people,
• 19:17
  Speaker 2: younger people, maybe aren't buying homes and they're living in
• 19:22
  Speaker 2: an apartment, but sometimes your credit score is being looked
• 19:25
  Speaker 2: at for that. So I'm going to highly recommend, old
• 19:28
  Speaker 2: Uncle Neil, recommend that you check your credit score at
• 19:32
  Speaker 2: least once a year to see where you're at and
• 19:35
  Speaker 2: study up on ways to clean it up that are
• 19:37
  Speaker 2: pretty easy. To make sure that you get it in
• 19:40
  Speaker 2: the best place, especially much prior to having to take
• 19:45
  Speaker 2: out a loan of any kind. Moments from Gary and Shannon,
• 19:49
  Speaker 2: oohing and aahing. out at the Pacific Air Show. And
• 19:53
  Speaker 2: that's no joke, what Shannon said. When you go out there,
• 19:56
  Speaker 2: there's no way to contain every bit of excitement in
• 20:00
  Speaker 2: your body like being a child again. And when they
• 20:04
  Speaker 2: go poof, You're like, wow! I can feel that in
• 20:15
  Speaker 2: my nards! That was my Shannon. I think she said that.
• 20:21
  Speaker 2: It's a good Shannon. Yeah. Never mind. Neil Saavedra and
• 20:28
  Speaker 2: the Morning Show. Who won? Do we know what was
• 20:30
  Speaker 2: the name of the winner for the Disneyland tickets? Sean Fichetti.
• 20:38
  Speaker 2: Irish guy? Hey, I'm Sean Fichetti. Hey. Hey, where'd you
• 20:45
  Speaker 2: get those tickets? They fell off a truck. Were you
• 20:46
  Speaker 2: going to write a book with the questions here? What
• 20:51
  Speaker 2: am I, a documentary? Well, good for you. Congratulations.
• 20:56
  Speaker 1: All right.
• 20:57
  Speaker 2: Neil Spader in the morning crew. One last story. I
• 21:00
  Speaker 2: know we just talked about credit scores, but California condos
• 21:03
  Speaker 2: fees are soaring. Gosh, we've been talked about. Taxes, 10.8%. 75%
• 21:09
  Speaker 2: in L.A. County. You can feel that rot in the
• 21:15
  Speaker 2: old balloon knot, kids. They're soaring. Homeowners in San Clemente
• 21:20
  Speaker 2: condo community were recently hit with a $ 26, 000 assessment per
• 21:27
  Speaker 2: unit to replace their roofs. You remember that, those HOAs?
• 21:31
  Speaker 2: I could never live where there was an HOA. Now,
• 21:34
  Speaker 2: I grew up in a tract home in Ventura County.
• 21:39
  Speaker 2: just outside of the LA line there at Westlake Village.
• 21:44
  Speaker 2: So we were in Newberry Park and the rough streets
• 21:48
  Speaker 2: of Newberry Park. You may get cut by some sharp words,
• 21:56
  Speaker 2: but growing up there, you know, we didn't have a
• 21:59
  Speaker 2: lot of money. We were broke, but it was a
• 22:02
  Speaker 2: good home in a good area. And my Being broke,
• 22:10
  Speaker 2: you had to make do with what you could do.
• 22:12
  Speaker 2: I mean, seriously, I dug for clay and made things
• 22:15
  Speaker 2: out of clay from the earth with my own two hands. What? Yeah.
• 22:20
  Speaker 2: But we did so many things. We made an entire,
• 22:24
  Speaker 2: my father and some of my brothers made an entire
• 22:28
  Speaker 2: slightly scaled down ghost town in our backyard. We had
• 22:33
  Speaker 2: a lot of dirt. And they got pallets and they
• 22:36
  Speaker 2: made a trading post and a little bank and a
• 22:38
  Speaker 2: jail and stuff. And we had scratch and dent Super
• 22:44
  Speaker 2: 8 cameras that my dad got from Sears when he
• 22:46
  Speaker 2: was a display manager artist there. And we would make movies.
• 22:53
  Speaker 2: I had a sign that said, you know, Surveyor Studios,
• 22:56
  Speaker 2: I think my brother put up or something. We did
• 22:58
  Speaker 2: a lot of stuff that an HMO would not– Not
• 23:04
  Speaker 2: an HMO. HOA. Defund the HOA. Would not have let
• 23:10
  Speaker 2: us do. So I can't stand them. I won't be
• 23:13
  Speaker 2: anywhere near them. But I know that they are an
• 23:17
  Speaker 2: important part of other people's lives. So across California, experts
• 23:20
  Speaker 2: are saying that condo owners are continually faced with these fees.
• 23:25
  Speaker 2: And they can come up at any time and sky
• 23:27
  Speaker 2: high fees just boom. One day you walk out your
• 23:30
  Speaker 2: door and there's a notice because aging buildings, there's insurance
• 23:35
  Speaker 2: costs are going and required balcony inspections. They're here to
• 23:43
  Speaker 2: see if your balcony can hold the people that live
• 23:47
  Speaker 2: in your home. May we come in? They're going to
• 23:52
  Speaker 2: come in whether you invite us. And they come in
• 23:58
  Speaker 2: and they say, this is going to be expensive. So
• 24:03
  Speaker 2: some San Clemente condo owners are running into this recall
• 24:09
  Speaker 2: election to take control of their HOA and repeal the assessment.
• 24:13
  Speaker 2: And I think we're going to see more of this.
• 24:15
  Speaker 2: I think that there are, everyone's going for these money grabs.
• 24:19
  Speaker 2: And I know that you need to redo things, but
• 24:22
  Speaker 2: just a blanket, this is what needs to be spent,
• 24:26
  Speaker 2: I know what, what is it? 15,000 or whatever to
• 24:30
  Speaker 2: redo a roof between eight and 15,000, something like that.
• 24:33
  Speaker 2: And what are they? 25 year roofs or something. That's
• 24:37
  Speaker 2: probably what ours is. And we just had to do
• 24:40
  Speaker 2: that recently and it's expensive and it's a pain, but
• 24:46
  Speaker 2: we deal with it. We know exactly where the money's going.
• 24:49
  Speaker 2: It's not Someone knocking on our door. We have it assessed.
• 24:53
  Speaker 2: We do all those things. It would be scary. I
• 24:56
  Speaker 2: don't know if I could handle an HOA and someone
• 24:58
  Speaker 2: telling me what I could do with my property or
• 25:00
  Speaker 2: not and what color beige I'm allowed to. You know,
• 25:03
  Speaker 2: God bless Orange County, man. Yeah, it's beautiful, but it
• 25:07
  Speaker 2: is beige. Gorgeous. But they're like, this is the color
• 25:12
  Speaker 2: you can do your house. I can't. I couldn't do that.
• 25:16
  Speaker 2: I couldn't do that. I pick out the paint for
• 25:17
  Speaker 2: our house. We do that. And I think this, because
• 25:22
  Speaker 2: of the costs, is going to be a bigger, bigger
• 25:24
  Speaker 2: issue soon. All right, stick around. Gary and Shannon coming
• 25:27
  Speaker 2: your way with sights and sounds of the Pacific Air
• 25:31
  Speaker 2: Show in Huntington Beach. So go nowhere. I'll catch you
• 25:36
  Speaker 2: tomorrow on The Fork Report, tonight at 7 on with Conway,
• 25:41
  Speaker 2: and Monday morning in for Bill with The Morning Crew.
• 25:45
  Speaker 2: This is KFI Heard Everywhere on the iHeartRadio app.
• 25:49
  Speaker 1: You've been listening to The Bill Handel Show. Catch my
• 25:51
  Speaker 1: show Monday through Friday, 6 a.m. to 9 a.m. and
• 25:54
  Speaker 1: anytime on demand on the iHeartRadio app.