Latest / The Bill Handel Show / Foodie Friday with Neil Saavedra | Value of the Dollar

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Foodie Friday with Neil Saavedra | Value of the Dollar · The Bill Handel Show

• 0:01
  Speaker 1: You're listening to Bill Handel on demand from KFI AM 640.
• 0:05
  Speaker 1: I'm in the mood for food.
• 0:09
  Speaker 2: KFI AM 640. Bill Handel here on a Friday morning,
• 0:14
  Speaker 2: August 28. And we're not going to Amy for the
• 0:19
  Speaker 2: news or the weather, but we are going to Kono
• 0:22
  Speaker 2: for the weather.
• 0:22
  Speaker 3: It's hot. Damn hot. Real hot. That's pretty much it.
• 0:31
  Speaker 3: Thank you, Kono. Okay. Now, moving on to.
• 0:36
  Speaker 2: The Foodie Friday segment, which we do every Friday, right
• 0:41
  Speaker 2: about 8 o'clock, which is right about now, with Neil Saavedra.
• 0:45
  Speaker 3: Tomorrow, Saturday, 2 to 5.
• 0:47
  Speaker 2: And he is host of The Fork Report, his foodie show,
• 0:52
  Speaker 2: which is always fun because Neil knows food. Okay.
• 0:56
  Speaker 3: Ooh, here is one. It's almost a.
• 1:00
  Speaker 2: this is almost the Jim Keeney segment, but Neil has
• 1:04
  Speaker 2: looked into it. And here is the story that sugar
• 1:08
  Speaker 2: substitute can increase the risk of stroke based on that. Neil,
• 1:14
  Speaker 2: I'm going to have a stroke by the end of
• 1:16
  Speaker 2: this show. I'm going right down.
• 1:20
  Speaker 4: I like the way Dr. Jim said it when he
• 1:23
  Speaker 4: was on this week, when he was like, you don't
• 1:26
  Speaker 4: need at 75, you don't need to worry, bro. You've
• 1:29
  Speaker 4: already hit the mark. You don't need to worry anymore.
• 1:33
  Speaker 4: The rest of us do, but you're fine.
• 1:36
  Speaker 3: Oh, thank you for pointing that out.
• 1:37
  Speaker 2: You sound like my wife, that no matter what happens,
• 1:39
  Speaker 2: she goes, that's because you're old.
• 1:41
  Speaker 3: And it doesn't matter.
• 1:42
  Speaker 2: I mean, whatever, you know, I'm not feeling good. That's
• 1:44
  Speaker 2: because you're old. Or I don't feel like taking a
• 1:47
  Speaker 2: walk today. That's because you're old.
• 1:51
  Speaker 1: Well, this is kind of a Dr.
• 1:53
  Speaker 4: Jim story, but I brought it up because it's one
• 1:56
  Speaker 4: of those categories that Wine, coffee, eggs, sweeteners, these are
• 2:02
  Speaker 4: things that come back and forth and science is always
• 2:07
  Speaker 4: looking at them as to, you know, are they good
• 2:09
  Speaker 4: or bad for us? So, this is a recent study
• 2:12
  Speaker 4: from researchers at the University of Colorado Boulder revealing that
• 2:17
  Speaker 4: this particular ingredient, erythritol, this is a common sugar substitute.
• 2:24
  Speaker 4: Think zero-calorie sweeteners in many of your energy drinks, um, your, uh,
• 2:32
  Speaker 4: packaged food, keto friendly sodas, energy drinks, candy bar, ice cream,
• 2:38
  Speaker 4: protein shakes, and yes, a lot of sodas as well.
• 2:44
  Speaker 4: And they're saying that it can increase the risk of stroke. So, um,
• 2:49
  Speaker 4: these sodas, these ice creams, and all these things, even
• 2:53
  Speaker 4: in addition to the sweetener.
• 2:55
  Speaker 1: Truvia, or Truvia, rather.
• 2:59
  Speaker 4: This study is growing because you've got a huge body
• 3:03
  Speaker 4: of research now that reveals the erythritol is connected to
• 3:08
  Speaker 4: cardiovascular issues like heart disease, strokes, and even heart attacks.
• 3:13
  Speaker 4: And these studies, You know, this goes back and then forth.
• 3:17
  Speaker 3: It always does.
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  Speaker 2: Coffee is terrible for you. Eggs are terrible for you,
• 3:21
  Speaker 2: except the next day they're great for you. Is there
• 3:24
  Speaker 2: anything you can put in your mouth that's not going
• 3:25
  Speaker 2: to give you a stroke anymore, Neil?
• 3:29
  Speaker 1: And back to you in the studio.
• 3:31
  Speaker 3: Okay, there we go.
• 3:34
  Speaker 2: Yes.
• 3:35
  Speaker 3: Okay. Moving on.
• 3:36
  Speaker 2: Moving on.
• 3:37
  Speaker 3: Now. Wait a second.
• 3:39
  Speaker 1: The thing that's important here.
• 3:41
  Speaker 4: Is to know that we're looking under a microscope at
• 3:44
  Speaker 4: something called GRAS, G-A-A-S, and that's generally regarded as safe.
• 3:51
  Speaker 3: Also, you can use it in joints.
• 3:54
  Speaker 1: Not grass.
• 3:55
  Speaker 3: Oh, okay. I'm sorry.
• 3:56
  Speaker 1: You're missing an S, you ass.
• 3:59
  Speaker 4: But this sweetener was approved through that GRAS, generally regarded
• 4:04
  Speaker 4: as safe pathway. And this is kind of a gap
• 4:07
  Speaker 4: that we're looking at more and more. So I think
• 4:10
  Speaker 4: these particular groups of ingredients that for, you know, that
• 4:15
  Speaker 4: have been around for a while, I think they're going
• 4:17
  Speaker 4: to get scrutiny right now under this administration, probably rightly
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  Speaker 4: so to look at them and see if they are
• 4:24
  Speaker 4: truly generally safe because it seems like they may not be.
• 4:32
  Speaker 3: Okay.
• 4:33
  Speaker 2: You know what? I'm going to, we're probably going to
• 4:35
  Speaker 2: do half of the next topic because we're probably going
• 4:39
  Speaker 2: to move into the next segment too. But a favorite
• 4:42
  Speaker 2: place of mine is Popeye's. I really like their chicken
• 4:49
  Speaker 2: because it has that spice. Also, their dirty rice, which is.
• 4:52
  Speaker 1: Oh, yeah.
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  Speaker 3: I love that.
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  Speaker 4: I used to go down the street here in Burbank
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  Speaker 4: and get ourselves some.
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  Speaker 3: Yeah. Yeah.
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  Speaker 2: Popeye's is absolutely great stuff. And now they have a
• 5:03
  Speaker 2: killer deal going on.
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  Speaker 3: They're bringing back. Yeah, this is huge.
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  Speaker 4: They've always had, or they've had for quite some time,
• 5:10
  Speaker 4: the beloved like $ 6 box or whatever, the big box there. Well,
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  Speaker 4: they're bringing back something that is actually a really huge deal.
• 5:18
  Speaker 4: And if you've got a family, listen up 12 for $ 12.
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  Speaker 1: Deal is backed for a limited time. And, uh, it's gone.
• 5:26
  Speaker 4: It's I, we're talking just a handful of days. Um,
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  Speaker 4: It went live on August 24th. And this is basically
• 5:35
  Speaker 4: a deal where Popeye's Rewards members order their choice of
• 5:39
  Speaker 4: a dozen wings, either boneless or bone-in. Boneless would be
• 5:44
  Speaker 4: nuggets to me. But anyways, or 12 of the chain's
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  Speaker 4: signature crispy chicken tenders just for $ 12 before taxes and fees.
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  Speaker 2: Wow.
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  Speaker 1: That's not bad.
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  Speaker 3: No, it's great.
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  Speaker 2: And I just love, it may be my favorite fried
• 6:01
  Speaker 2: chicken out there. And you and I have tried a bunch.
• 6:05
  Speaker 2: We've gone to Cane's. Isn't there a Cane's just down
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  Speaker 2: the street?
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  Speaker 1: Yeah, I love Cane's.
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  Speaker 3: Yeah, there is. I like Cane's.
• 6:11
  Speaker 1: I'm a big fan.
• 6:12
  Speaker 2: I know, except for their toasted bread. You don't like
• 6:16
  Speaker 2: the Texas toast? I do because, well, I do like it,
• 6:19
  Speaker 2: but they only fry up or they only.
• 6:24
  Speaker 2: Treat like half of it. They only cook half of it.
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  Speaker 2: And then the other half is just bread.
• 6:29
  Speaker 4: Yeah.
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  Speaker 3: You think you turn it over. You think it turned over.
• 6:33
  Speaker 3: So both sides are toasted or grilled.
• 6:35
  Speaker 4: We call that brost here, bread, bread toast.
• 6:38
  Speaker 1: But the, the, that's how I grew up.
• 6:41
  Speaker 3: Are you talking about Michelle? No.
• 6:46
  Speaker 1: Oh, I'm talking about my wife.
• 6:48
  Speaker 3: A little inside joke. I just wanted to point that out.
• 6:51
  Speaker 4: Uh, But I will tell you that when I grew up,
• 6:54
  Speaker 4: my mom made garlic toast that way, and I still
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  Speaker 4: do to this day if I'm making spaghetti or pasta.
• 7:01
  Speaker 4: You grill the top with butter on it, and it
• 7:04
  Speaker 4: forms this great crust, yet it's soft on the bottom.
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  Speaker 1: It's fantastic.
• 7:08
  Speaker 3: I like both sides, but that's besides the point.
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  Speaker 1: That's what I hear.
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  Speaker 3: In any case, thank you much.
• 7:13
  Speaker 2: In any case, Popeyes, they're spicy, just the right tang
• 7:19
  Speaker 2: to it. Okay, Neil, malls, particularly the L.A. Mall, rethinking
• 7:24
  Speaker 2: the food court, it's food hall. Now, I love food courts.
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  Speaker 4: Food courts and food halls, you know, food halls were
• 7:32
  Speaker 4: specifically like an upgraded food court. They had larger... let's
• 7:38
  Speaker 4: say less fast foodie type elements to them with one
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  Speaker 4: big place to sit. Food courts usually had the smaller
• 7:47
  Speaker 4: chains in there and, you know, you have your Sbarro
• 7:52
  Speaker 4: or whatever that is, that Italian place. And you just
• 7:55
  Speaker 4: had kind of the same old, same old. They tried
• 8:00
  Speaker 4: to change that in the Westfield Topanga Mall in Canoga
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  Speaker 4: Park and And they spent a buttload of money back
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  Speaker 4: in 2023 to take an old Sears space that they
• 8:13
  Speaker 4: had there and turn it into something they called Topanga Social.
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  Speaker 4: So it was an upscale food hall. It opened, like
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  Speaker 4: I said, in 2023, and they had more than 25 restaurants.
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  Speaker 4: Problem is you go there today, just three years later,
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  Speaker 4: most of the original restaurants are already gone. Customers complained
• 8:33
  Speaker 4: about the slow service, inconsistent food. A restaurant operator said
• 8:38
  Speaker 4: there simply wasn't enough steady foot traffic to make the
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  Speaker 4: economics work. So, God bless Westfield. They're trying something different.
• 8:46
  Speaker 4: And I think they might be on to something here.
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  Speaker 4: And I've believed in this. And that is bringing experiences
• 8:55
  Speaker 4: along with the food and changing up the chefs, having
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  Speaker 4: rotating chefs I'm a big fan of.
• 9:00
  Speaker 1: So, they're going to....
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  Speaker 4: Going to have um you know some places that will
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  Speaker 4: maybe stay more in residence but they're going to be
• 9:08
  Speaker 4: shifting these restaurants hoping people come back they're partnered with
• 9:13
  Speaker 4: um a place called chain a group called chain.
• 9:17
  Speaker 1: Where they uh.
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  Speaker 4: They did very elevated takes on chain restaurants and it
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  Speaker 4: was great.
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  Speaker 2: If you, Neil, and I'm assuming you've been there and
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  Speaker 2: I'm going to share this with everybody. If you are
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  Speaker 2: ever in London, you go to Harrods Food Hall down
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  Speaker 2: in the basement. I've not been, but of course I've
• 9:40
  Speaker 2: heard of it. It is a world famous facility. Harrods
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  Speaker 2: Food Hall is insane. It's tens of thousands of square
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  Speaker 2: feet of every single kind of food you can imagine.
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  Speaker 2: Supermarket slash prepared food that you can eat. It is
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  Speaker 2: just beyond anything. That's a food court. But it is
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  Speaker 2: a food court that you also buy meats to take
• 10:08
  Speaker 2: home and cheeses to take home and chocolates. We're talking
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  Speaker 2: about different departments. It is really extraordinary. I love food courts. Sbarro,
• 10:18
  Speaker 2: by the way, known all over the world for bad
• 10:21
  Speaker 2: Italian food. They don't have a standalone restaurant, do they?
• 10:26
  Speaker 2: Were they just in malls?
• 10:28
  Speaker 1: I think they're just in malls.
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  Speaker 3: I think they are, yeah.
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  Speaker 4: I don't know if I'd classify them the same way
• 10:34
  Speaker 4: you did, but this is going to be kind of
• 10:36
  Speaker 4: a callback to.
• 10:38
  Speaker 1: some nostalgia.
• 10:39
  Speaker 4: They'll have the vintage photo booth, some arcade games, Pizza
• 10:43
  Speaker 4: Hut-style lamps, McDonald's character tables, Colonel Sanders. I think they're
• 10:49
  Speaker 4: on to something. I hope it works for them there
• 10:52
  Speaker 4: at Westfield Topanga in Canoga Park because I think this
• 10:55
  Speaker 4: is a smart and playful way.
• 10:57
  Speaker 3: To use that space. I love it. But the problem is.
• 11:02
  Speaker 2: In malls, And particularly at the airport, the food is
• 11:06
  Speaker 2: very expensive because the price of rent is very expensive there.
• 11:13
  Speaker 4: But I imagine if it is chefs like they're talking
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  Speaker 4: about Roy Choi and Mei Lin and these types of
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  Speaker 4: chefs going in there and doing a couple months, I
• 11:25
  Speaker 4: think you'll get people in there to come. It'll be
• 11:29
  Speaker 4: Instagram worthy. It'll be all those things. And they'll pay
• 11:32
  Speaker 4: for a slightly elevated experience, I think.
• 11:35
  Speaker 3: Fair enough. Okay.
• 11:36
  Speaker 2: Now, a little bit about what's happening with Iran and
• 11:39
  Speaker 2: some background on Iran. Iran has become one of the
• 11:44
  Speaker 2: most important countries in the world, clearly, with a lot
• 11:47
  Speaker 2: of attention being paid to Iran. And at one time,
• 11:50
  Speaker 2: Iran was no one really paid attention to it other
• 11:55
  Speaker 2: than the Iranians. Because when the Shah was the grand poobah,
• 12:01
  Speaker 2: and this was before 1979 when the Islamic Republic started,
• 12:06
  Speaker 2: it was, well, Iran and particularly the Shah was a
• 12:11
  Speaker 2: big ally of the United States. Iran was one of
• 12:16
  Speaker 2: our bigger allies in the Mideast. The Shah was very pro-Western.
• 12:22
  Speaker 2: He tried to modernize, and he did modernize the entire country.
• 12:26
  Speaker 2: The problem was that he was so corrupt, and that
• 12:32
  Speaker 2: absolutely killed him, the government. Actually, it didn't kill him.
• 12:37
  Speaker 2: Cancer killed him. But in 1979, I remember, if you
• 12:42
  Speaker 2: look at the video, I remember Khomeini coming down the
• 12:46
  Speaker 2: steps of that 747 train, as hundreds of thousands of
• 12:51
  Speaker 2: Iranians were cheering him. He was living in Paris at
• 12:54
  Speaker 2: the time and came back, and he was in exile
• 12:57
  Speaker 2: and came to lead the nation. And they didn't know
• 13:01
  Speaker 2: what they were going to get. The Iranians were all
• 13:03
  Speaker 2: excited about doing that, and it went south rather quickly
• 13:07
  Speaker 2: because look what happened to Iran. Why is Iran so important? Well,
• 13:12
  Speaker 2: first of all, oil. I mean, a lot of oil. Uh,
• 13:17
  Speaker 2: it accounts for about one 10th of the world reserve. Uh,
• 13:21
  Speaker 2: and of course, uh, the fear of, uh, the nuclear
• 13:24
  Speaker 2: weapons that it is developing. Also, it is state sponsored, uh,
• 13:30
  Speaker 2: the terrorism all over the world, the big players, Iran,
• 13:33
  Speaker 2: not only funds them, but trains them. And so we're
• 13:37
  Speaker 2: looking at a country that, uh, it's still big. I mean,
• 13:40
  Speaker 2: 87 million people, but, uh, it's become so important. And, uh,
• 13:46
  Speaker 2: That leadership, well, the Iranians are suffering big time. So
• 13:50
  Speaker 2: they went from corruption and the police, the secret police
• 13:56
  Speaker 2: that the Shah did have and people who spoke against
• 13:59
  Speaker 2: the government were also not dealt with very kindly. They
• 14:04
  Speaker 2: are today, but it's on a whole different level. And
• 14:07
  Speaker 2: what's happened to Iran, of course, the fundamentalists, the Islamic
• 14:11
  Speaker 2: fundamentalists have come in and changed the country completely. And
• 14:15
  Speaker 2: the rest of the world, I mean, we are all spinning.
• 14:19
  Speaker 2: The only thing Iran did allow was the straightforward moves,
• 14:23
  Speaker 2: which you can control completely, is it was an international waterway,
• 14:29
  Speaker 2: free international waterway, where ships of all countries could pass
• 14:32
  Speaker 2: through after picking up oil in the Mideast. And, of course,
• 14:35
  Speaker 2: that's changed completely since the attack on Iran started. If
• 14:40
  Speaker 2: you go back to the 1800s, it was the Russians
• 14:44
  Speaker 2: and the Brits who controlled Iran. Like many countries in
• 14:48
  Speaker 2: that part of the world, it was colonized. And then
• 14:52
  Speaker 2: in 1921, there was a coup, and that brought the
• 14:56
  Speaker 2: Shah's father in place. And then when the Shah died,
• 14:59
  Speaker 2: his son, the one we know of as the Shah,
• 15:03
  Speaker 2: and that was until 1979. So I just wanted to
• 15:05
  Speaker 2: give you a quick background of what happened there. and
• 15:08
  Speaker 2: why Iran is so damn important. All right, Neil, we've
• 15:13
  Speaker 2: got some news about the iHeart Music Festival coming up.
• 15:16
  Speaker 1: Indeed we do.
• 15:18
  Speaker 4: Our 16th annual iHeart Radio Music Festival, presented by Capital One,
• 15:23
  Speaker 4: is back September 18th and 19th at the T-Mobile Arena
• 15:27
  Speaker 4: in Las Vegas. Two nights, one stage. Sounds like something else.
• 15:33
  Speaker 4: Live performances by BTS, Benson Boone, Snoop Dogg, Weezer, and more.
• 15:40
  Speaker 4: Tickets are still available, but they're going fast. So get
• 15:43
  Speaker 4: them before they're gone at AXS.com.
• 15:48
  Speaker 2: Now, a word about the dollar. We've been talking a
• 15:50
  Speaker 2: lot about what's going on with the world economy. And
• 15:54
  Speaker 2: the dollar is the basis of the world economy. The
• 15:59
  Speaker 2: dollar is what transactions worldwide are quoted in. 89% of
• 16:05
  Speaker 2: global foreign exchange transactions are in dollars. Nearly 60% of
• 16:11
  Speaker 2: foreign currency reserves of central banks around the world, dollars.
• 16:17
  Speaker 2: And that's Beijing to Zurich. It's all dollar deposits. Matter
• 16:22
  Speaker 2: of fact, the lingua franca, if you will, the language
• 16:26
  Speaker 2: of commerce around the world is the dollar, at least
• 16:31
  Speaker 2: for now. Here's the $ 40 trillion question. Is that going
• 16:37
  Speaker 2: to continue? Because we have recent fluctuations in U.S. Treasury bonds.
• 16:42
  Speaker 2: That's been going up. And that's raised the issue of
• 16:46
  Speaker 2: whether dollar-denominated securities held by everybody around the world, which
• 16:51
  Speaker 2: were bulletproof and were resistant to whatever the government was doing.
• 16:55
  Speaker 3: Are they as safe? Are they as liquid?
• 16:58
  Speaker 2: As central banks, private investors had come to expect. The
• 17:02
  Speaker 2: dollar is the dollar. Now, President Nixon changed things around
• 17:10
  Speaker 2: in 1971.
• 17:11
  Speaker 3: How is that?
• 17:12
  Speaker 2: Because until 1971, the dollar was connected to gold. The U.S.,
• 17:20
  Speaker 2: its reserves, Fort Knox particularly, It was gold, the currency.
• 17:25
  Speaker 2: If you had a dollar in your hand, there was
• 17:27
  Speaker 2: a dollar of gold that the government had. Well, that
• 17:30
  Speaker 2: changed in 1971 when Richard Nixon said, we're off the dollar.
• 17:37
  Speaker 3: What are the reserves in the United States? Nothing.
• 17:41
  Speaker 2: The basis of our economy is the faith in our economy.
• 17:46
  Speaker 2: The basis of our economy is the faith the world has,
• 17:50
  Speaker 2: and we're still the largest economy on the planet because
• 17:53
  Speaker 2: it's all in dollars. China is saying, no, let's make
• 17:57
  Speaker 2: it in renminbis, their currency. And there are people in
• 18:02
  Speaker 2: Europe that are saying, no, let's make it the euro.
• 18:04
  Speaker 2: So the dollar is not the currency that everybody looks
• 18:11
  Speaker 2: at as the world's currency. You know, up until 1971,
• 18:17
  Speaker 2: it was the gold standard or the gold was set
• 18:21
  Speaker 2: at a figure the government set, $ 35 an ounce. I mean,
• 18:24
  Speaker 2: can you imagine today it's over $ 6, 000, but it was
• 18:29
  Speaker 2: $ 35 an ounce. When the dollar, the gold reserves in
• 18:33
  Speaker 2: the 1930s under FDR, it was $ 35 an ounce. It
• 18:39
  Speaker 2: was so artificially low, Nixon just took it off the
• 18:44
  Speaker 2: And now if the dollar floated effectively, it wasn't tied
• 18:47
  Speaker 2: anymore to gold. So gold, since it wasn't tied to
• 18:50
  Speaker 2: the dollar anymore, everything floated. And that is, it's great
• 18:56
  Speaker 2: when the dollar is strong for us because our economy,
• 19:01
  Speaker 2: you can, here's why you can't have, you can't have
• 19:04
  Speaker 2: reserves in gold because let's say you have a Bill
• 19:08
  Speaker 2: Gates that starts a company, right? And all of a
• 19:10
  Speaker 2: sudden it becomes a multi-billion dollar company. Do we have
• 19:14
  Speaker 2: reserves in case they're selling part of the multi-billion dollar
• 19:19
  Speaker 2: company in dollars? No. There isn't enough gold out there
• 19:25
  Speaker 2: anywhere in the world. But gold is still the basis.
• 19:29
  Speaker 2: Gold is still one of the safest, if not the
• 19:33
  Speaker 2: safest way to keep money. I do commercials for Lear,
• 19:36
  Speaker 2: as you know. And so Nixon takes us off. We
• 19:40
  Speaker 2: are now on our own standard. And look at what's
• 19:45
  Speaker 2: happening economically. The world is no longer looking at us
• 19:48
  Speaker 2: in the same way. A lot of it is political.
• 19:51
  Speaker 2: For example, NATO, Europe, the rest of the world looking
• 19:55
  Speaker 2: at us as allies. And part of the strength of
• 19:58
  Speaker 2: the dollar was the fact that the world is looking
• 20:00
  Speaker 2: at us not only as a juggernaut of an economy,
• 20:04
  Speaker 2: but also as an ally.
• 20:06
  Speaker 3: Well, not so much. And countries do have the.
• 20:11
  Speaker 2: Ability to switch over their basis to Deutsche Marks, which
• 20:16
  Speaker 2: don't exist anymore, but Euros and the Chinese currency, which
• 20:20
  Speaker 2: they're working really hard, both Europe and China working really
• 20:24
  Speaker 2: hard to have their currency as the basis of international trade.
• 20:32
  Speaker 2: I don't know where we're going to go. Oh, just
• 20:36
  Speaker 2: a quick sideline before we bail out of here. Most
• 20:39
  Speaker 2: countries have, of course, their own currencies, which are pegged
• 20:42
  Speaker 2: to the dollar. Ecuador, its entire financial system, its monetary
• 20:48
  Speaker 2: system is the dollar. I mean, the dollar itself. Not
• 20:54
  Speaker 2: a currency pegged to the dollar. It is the dollar.
• 20:59
  Speaker 2: That's all you can buy with in Ecuador is with
• 21:02
  Speaker 2: dollar bills, $ 100 bills.
• 21:04
  Speaker 3: Do they print any? They do not.
• 21:07
  Speaker 2: It's money that's there that people are spending. You want
• 21:10
  Speaker 2: to buy something in Ecuador? You're spending dollars, which is
• 21:15
  Speaker 2: kind of interesting. I don't know of any other country
• 21:18
  Speaker 2: that uses the dollar as their currency. Okay, a little
• 21:22
  Speaker 2: more about that. We'll be talking a lot more about
• 21:24
  Speaker 2: the value of the dollar because it is really going
• 21:27
  Speaker 2: to be tanking, especially as the basis for our entire
• 21:32
  Speaker 2: economic world.
• 21:33
  Speaker 3: Well, I'll tell you the world is changing. Okay, guys,
• 21:36
  Speaker 3: we're done.
• 21:37
  Speaker 2: Tomorrow morning, since it's Saturday, it's handle on the law,
• 21:41
  Speaker 2: marginal legal advice from 8 to 11. From 2 to
• 21:44
  Speaker 2: 5 o'clock, it's Neil with the Fork Report. And the
• 21:47
  Speaker 2: rest of the crowd comes back on Monday. Wake-up call,
• 21:52
  Speaker 2: 5 to 6. The rest of us, 6 to 9.
• 21:57
  Speaker 2: Have a good weekend. How did that sound?
• 22:00
  Speaker 3: Sincerely? Yeah. Yeah, I know.
• 22:03
  Speaker 2: Remember I told you that that last Schvitz drop? was
• 22:06
  Speaker 2: going to be the last one. Kono, what's the weather like?
• 22:12
  Speaker 1: It's not just a schvitz.
• 22:14
  Speaker 3: It's schvitz-o-rama.
• 22:16
  Speaker 2: This is KFI AM 640.
• 22:20
  Speaker 3: You've been listening to The Bill Handel Show. Catch my
• 22:22
  Speaker 3: show Monday through Friday, 6 a.m.
• 22:24
  Speaker 2: To 9 a.m., and anytime on demand on the iHeartRadio app.