Latest / The Bill Handel Show / Illegal Restaurants & The Colorado River Plan

Transcript

Illegal Restaurants & The Colorado River Plan · The Bill Handel Show

0:00
Speaker 1: You're list Saints k fly AM six forty. The bill
0:03
Speaker 1: handles show on demand on the iHeartRadio f bill handle
0:08
Speaker 1: here Monday, May fourth, Yes, it's the fourth of May.
0:11
Speaker 1: May the fourth be with you. Okay, We're going to
0:13
Speaker 1: stop that by tomorrow, thank you, and then it's referenced
0:15
Speaker 1: to Cinco demail like crazy until May sixth. Then we
0:18
Speaker 1: get back to normal normalcy. Story that just broke that
0:23
Speaker 1: Amy shared huge story and that has to do with
0:26
Speaker 1: me mes mefa pristone, the abortion drug, and that is
0:33
Speaker 1: a pill that has taken after intercourse and it has
0:37
Speaker 1: taken to avert the pregnancy from continuing. It's basically abortion.
0:44
Speaker 1: And Louisiana passed a law that said it is illegal
0:47
Speaker 1: to mail mepha pristone to anybody in the state, to
0:51
Speaker 1: women in the state, and that law was upheld by
0:54
Speaker 1: the appeal court Appeals court. So the two pharmaceutical companies
0:57
Speaker 1: I believe that went to court asked for an immediate
1:02
Speaker 1: hearing with the Supreme Court, and the Supreme Court reversed
1:06
Speaker 1: and said, you cannot stop this drug from being shipped
1:10
Speaker 1: even if the state says abortion is illegal. So that's
1:13
Speaker 1: one for in my opinion, at least that reality and
1:19
Speaker 1: certainly the decision that I agree with the court. Now
1:22
Speaker 1: the other thing is Will, I have to apologize to you,
1:26
Speaker 1: And I'll tell you why. I have to apologize to
1:28
Speaker 1: Will because I make a lot of fun of Will's girth,
1:31
Speaker 1: of his size, and even though he has a BMI
1:35
Speaker 1: of sixty six, I am not making fun enough of Neil,
1:40
Speaker 1: who is also on the heifer side.
1:44
Speaker 2: So Will I Will I am the heffer on the show.
1:48
Speaker 2: Will is not come at me. I'm fine with it.
1:52
Speaker 1: Oh, I go after you. But you know, there's a contest.
1:54
Speaker 1: We should have a contest. One how much do each
1:58
Speaker 1: of them weigh? And two who is the heavier one?
2:03
Speaker 2: Oh? I I outweigh Will do you?
2:07
Speaker 1: Do you really? Okay? Yeah, I don't know you.
2:12
Speaker 2: D sound like these this big rotund guy.
2:15
Speaker 1: Well, let me tell you something. As I've said before,
2:18
Speaker 1: when all three of you get on a scale, things
2:21
Speaker 1: go south very very quickly.
2:25
Speaker 2: In this Star Wars day, I am the job of
2:27
Speaker 2: the hut and I'm okay with that all.
2:30
Speaker 1: Right now, Yes, Now, let's move on to a topic
2:34
Speaker 1: that Neil has in fact spoken of before, and that
2:38
Speaker 1: has to do with the backyard backyard restaurants where people
2:47
Speaker 1: families and many mainly I would guess many Hispanic, mostly
2:51
Speaker 1: Hispanic families in southern California.
2:55
Speaker 2: I don't know about that, but I have I would
2:58
Speaker 2: guess that's just my guess.
2:59
Speaker 1: Okay, maybe I'm wrong, maybe I'm right about that. Usually
3:02
Speaker 1: I'm wrong. And this is fairly big news, and I
3:10
Speaker 1: would think that the brick and mortar restaurants have a
3:14
Speaker 1: little bit of a rougher time with this. Well here's
3:17
Speaker 1: the yeah.
3:18
Speaker 3: There's the there's a little over three hundred I think,
3:24
Speaker 3: maybe knocking on the door of four hundred people that
3:26
Speaker 3: have applied and received.
3:28
Speaker 2: This permit, because you need a permit from the city.
3:31
Speaker 2: The LA permit costs almost six hundred dollars, but that
3:35
Speaker 2: is a very fraction of the hundreds of thousands of
3:39
Speaker 2: dollars that opening a new restaurant costs, which I think
3:43
Speaker 2: is still undercutting it. Many restaurants, it costs about two
3:47
Speaker 2: million dollars to get up and running, and if you
3:52
Speaker 2: have to build out the space and all of those things.
3:56
Speaker 2: We have a strange system when it comes to restaurants.
4:02
Speaker 2: It's hard to be a restaurant in Los Angeles, and
4:05
Speaker 2: I know, we have food trucks, we have street vendors.
4:09
Speaker 2: Now we have this, and I know that that is
4:11
Speaker 2: another hit to restaurants. But this is a very different
4:15
Speaker 2: experience and I think it's an important part of the
4:17
Speaker 2: cultural scene in Los Angeles. I personally am happy it exists.
4:22
Speaker 2: There are limitations. You can't make over one hundred thousand
4:24
Speaker 2: dollars a year. It is, there's not a the opportunity
4:30
Speaker 2: is not there in the same way it would be
4:32
Speaker 2: at a restaurant. You have more limitations put on it.
4:37
Speaker 2: But if you remember prior to this, because this took
4:39
Speaker 2: place in twenty twenty four, Prior to that, they had
4:44
Speaker 2: opened up being able to sell bread, homemade bread and
4:49
Speaker 2: things like that, things that remaining in your house. I
4:52
Speaker 2: think cookies were on that list, as well as some
4:54
Speaker 2: other baked goods, and that kind of it opened the
4:57
Speaker 2: door to people to be able to share. There are
5:00
Speaker 2: hurt and they're interested in cooking in a way that wasn't. Well,
5:04
Speaker 2: you can either open a bakery and a restaurant or
5:07
Speaker 2: that's it, you know, so I think that's a good thing.
5:10
Speaker 1: Okay, let me throw a couple of questions at you,
5:13
Speaker 1: and we're going to keep on going on this because
5:14
Speaker 1: a lot of there's a lot to this is one
5:17
Speaker 1: hundred thousand dollars maximum. Since most of this is going
5:20
Speaker 1: to be cash, there is no way to enforce that zero.
5:24
Speaker 2: Well, that's yeah, there are difficulties there, for sure. I
5:29
Speaker 2: don't know how they're enforcing these things. But you can
5:33
Speaker 2: still be you can still have an inspector come and
5:37
Speaker 2: inspect how many seats you have there. So the limitations
5:41
Speaker 2: are the space and how people experience it. I mean,
5:47
Speaker 2: I love cooking for people, and I have a cool
5:50
Speaker 2: setup in our backyard. I've contemplated this not as a
5:53
Speaker 2: huge money maker, but just as a way to express myself.
5:56
Speaker 1: And I have gone to your house several times times
6:00
Speaker 1: for a meal, and personally, I thought that you charged
6:04
Speaker 1: way too much money. I thought it was way expensive.
6:08
Speaker 1: So let's go back to backyard restaurants and the city.
6:14
Speaker 1: The state. Actually there is an initiative to make it
6:16
Speaker 1: easier to start home food businesses. And these are these
6:21
Speaker 1: are people who cook and they bake. And by the way,
6:25
Speaker 1: baking is different than cooking meals. And I'll jump into
6:28
Speaker 1: that in a moment because baking home bakeries have been
6:31
Speaker 1: around for a while now. These are basically homemade food
6:38
Speaker 1: at how at homes that is sold. And it started
6:42
Speaker 1: with people who were known for making great salsas or
6:46
Speaker 1: you know, great meals of some kind and would sell
6:48
Speaker 1: them to friends. So here's hamburgers and they're done. And
6:54
Speaker 1: they're not commercial kitchens. Obviously there are home kitchens, but
6:58
Speaker 1: even with the restrictions. Let me ask you if I
7:00
Speaker 1: want to, I have never been to one. But if
7:02
Speaker 1: I go to one, where do I sit? Are there
7:05
Speaker 1: seats in the backyard or takeouts sometimes?
7:09
Speaker 2: But you know, one of the first ones I ever
7:11
Speaker 2: went to didn't have really any seats. You just kind
7:14
Speaker 2: of grabbed and you could eat it standing up, or
7:16
Speaker 2: you could take it with you. It was in Watts
7:19
Speaker 2: and the name of the place was all flavored, no grease,
7:22
Speaker 2: and they made case it is shrimp chicken steak in
7:29
Speaker 2: the driveway Watts and you wouldn't have expected it, and
7:35
Speaker 2: it just right there. The thing that I want to
7:38
Speaker 2: point out is many of these places evil cooks, Carnitas,
7:43
Speaker 2: El momo, fiorali pizza. A lot of these places started
7:51
Speaker 2: out as back in their backyards doing it illegally and
7:56
Speaker 2: now have brick and mortar. That's the natural progression. You
8:01
Speaker 2: can't really expand in your backyard. Many great Hamburger places
8:06
Speaker 2: started as backyard Hamburger places and they grow into you know,
8:13
Speaker 2: there was a woman, a chef who during the pandemic
8:18
Speaker 2: here in Los Angeles would lower would make breakfast sandwiches,
8:23
Speaker 2: lower them down her fire escape to people and they
8:28
Speaker 2: would put the money in there. She'd bring it up
8:31
Speaker 2: and they'd get a sandwich. And now Calabama is her restaurant,
8:35
Speaker 2: permanent brick and mortar, and chef is making Chef Kara
8:43
Speaker 2: is making these sandwiches on Santa Monica Boulevard at Calabama.
8:48
Speaker 2: That started as an illegal, you know situation, and now
8:53
Speaker 2: it's a brick and mortar. So the hope is that
8:55
Speaker 2: the it's a easier transition into growing something bigger here
9:01
Speaker 2: in Los Angeles.
9:02
Speaker 1: Okay, with that, let me throw you a few questions.
9:05
Speaker 1: First of all, when you open up a brick and mortar,
9:08
Speaker 1: a standalone or a restaurant within a building, you've got
9:11
Speaker 1: the health department coming out and they're looking for safety.
9:15
Speaker 1: They're looking at there are any bugs or vermin for
9:18
Speaker 1: temperatures that have to be kept. How do they can't
9:22
Speaker 1: do that here or do they Is that just part
9:25
Speaker 1: of the Yeah, do they walk in?
9:29
Speaker 2: If you're permitted, you get this permit from LA like
9:33
Speaker 2: I said at five hundred and ninety seven dollars, I know,
9:35
Speaker 2: it's a fraction of a brick and mortar, but you
9:41
Speaker 2: will get You can get a surprise inspection and all
9:44
Speaker 2: that stuff. Just like anybody else. You still have to
9:47
Speaker 2: go through the same training that yet to have this
9:50
Speaker 2: to get this permit, as you would about temperatures and
9:53
Speaker 2: the danger zones, about cleanliness, about you have to have
9:57
Speaker 2: a wash station. All these things still apply if you're
10:00
Speaker 2: doing it at home, if you're doing it with a permit,
10:04
Speaker 2: because they're not just giving the permits out.
10:06
Speaker 1: They have a purpose to them, all right, So effectively
10:08
Speaker 1: it is a restaurant within the home with the same
10:12
Speaker 1: a commercial well maybe a pizza oven. You would probably
10:16
Speaker 1: have a commercial pizza oven. You're not gonna You're not
10:19
Speaker 1: gonna make a pizza in your oven. No one's gonna
10:21
Speaker 1: buy that. You're I'm sorry, Neil, you cut off.
10:26
Speaker 2: If you add a good enough oven, My oven gets
10:29
Speaker 2: above five hundred degrees, so I can cook a pizza
10:33
Speaker 2: of great pizza in my regular home oven, but I
10:35
Speaker 2: also have an outdoor pizza oven that gets much hotter
10:39
Speaker 2: than that.
10:40
Speaker 1: Right, Well, that's the point I'm making. To have that
10:42
Speaker 1: wonderful chewy crust. I mean you can't, it's hard to
10:45
Speaker 1: do one in the oven. But homemade food, which everybody
10:48
Speaker 1: likes because it's homemade, And restaurants even advertise homemade spades
10:55
Speaker 1: from scratch. I mean, that's a given you're gonna get
10:57
Speaker 1: these from these places. That actually is kind of neat.
11:01
Speaker 1: So how many of these have you gone to, Neil, Well,
11:04
Speaker 1: I've gotten to a handful over the years.
11:06
Speaker 2: I've even been to illegal bars, you know, where you
11:10
Speaker 2: had to you know, a lot of these things. With
11:14
Speaker 2: the help of social media, you could spread the word
11:18
Speaker 2: and put out a phone number and then you'd call
11:21
Speaker 2: the phone number. But there's been many restaurants that popped
11:25
Speaker 2: up that were illegal, and these folks had to shut
11:30
Speaker 2: them down when the health department came. And then they
11:33
Speaker 2: pop up somewhere else and they all the vast majority
11:36
Speaker 2: of the good ones became brick and mortar. Eventually.
11:40
Speaker 1: I've been to a couple of those pop up meal
11:44
Speaker 1: places where food is brought in or they cook it
11:47
Speaker 1: there and they're not cheap, but food is really good.
11:50
Speaker 1: My daughter Pamela, who is a serious foodie, has taken
11:55
Speaker 1: me to a couple of those.
11:56
Speaker 2: Of course I had to pay, but but see that's
11:58
Speaker 2: the second step. What happened is people would do it
12:00
Speaker 2: in their backyard. Then they'd grow to a pop up
12:04
Speaker 2: where they're renting the space at a restaurant that maybe
12:07
Speaker 2: isn't maybe they're dark on Mondays or something like that,
12:10
Speaker 2: so they would allow them to come in and use
12:13
Speaker 2: it on that Monday. And I went to a bunch
12:16
Speaker 2: of those that transitioned to those pop ups. And then
12:19
Speaker 2: the next step is a full brick and mortar, and
12:22
Speaker 2: the risk is different because people know your food.
12:27
Speaker 1: Question restaurants, people that own restaurants have to be frightened
12:32
Speaker 1: by this. I don't know how much accountabalization took place
12:35
Speaker 1: when street vendors were allowed, especially if you're on a
12:38
Speaker 1: corner where a restaurant is half a block down the street,
12:41
Speaker 1: and is there fear. I don't know if you've heard
12:43
Speaker 1: about this, and I'm just asking if you've heard, is
12:47
Speaker 1: there a real concern among restaurants and the restaurant association
12:51
Speaker 1: about with these.
12:52
Speaker 2: I would imagine there's concern. There's a concern for anything.
12:56
Speaker 2: You know, home theaters now are easier to have a well,
13:00
Speaker 2: but if you want a theater experience, you're not going
13:02
Speaker 2: to get a full theater experience with strangers in your house.
13:06
Speaker 2: So if you want a restaurant experience, a true restaurant experience,
13:11
Speaker 2: you're going to want that. I think restaurants, and I
13:15
Speaker 2: don't mean to speak for all of them, would rather
13:18
Speaker 2: have a better experience with the city and you know,
13:25
Speaker 2: restrictions and all these things that they put on them
13:27
Speaker 2: that would help them more than whether somebody has a
13:30
Speaker 2: hot dog stand or a backyard restaurant. I think the
13:34
Speaker 2: city treats restaurants like crap here in Los Angeles.
13:37
Speaker 1: And I just the movie experience which I used to love,
13:42
Speaker 1: popcorn at eighteen dollars a bucket, and let's not forget
13:46
Speaker 1: the sticky floors that you as you walk.
13:49
Speaker 2: Through a kind of theaters. Are you going to their people? German?
13:54
Speaker 1: Precisely, precisely, that was I was going to tell you
13:57
Speaker 1: a little history about that. But thank you for bringing that, Neil,
14:00
Speaker 1: because you hit that. Yes you are okay, did I
14:04
Speaker 1: just hear rite that promo? For Tour de Peer. It's
14:08
Speaker 1: a stationary bicycle event. No, I don't know if I
14:14
Speaker 1: heard right on that one. Amy is looking to see
14:16
Speaker 1: if that's CORRECTA.
14:19
Speaker 2: The experience is you know that you're racing against each other,
14:23
Speaker 2: but safely stationary.
14:27
Speaker 1: There's a race.
14:29
Speaker 2: Well, I mean speed is calculating it electronically.
14:34
Speaker 1: Okay, it's still a good race. Yeah.
14:36
Speaker 4: Yeah. It's a premiere outdoor stationary cycling fundraiser at the
14:40
Speaker 4: Manhattan Beach Pier coming up May seventeenth.
14:44
Speaker 1: So you want to get some really good seats down
14:45
Speaker 1: at the end.
14:46
Speaker 2: Right, what are they raising there before?
14:50
Speaker 4: They're raising money for cancer charities.
14:52
Speaker 1: That's free. Okay, No, it is. It's just a question
14:55
Speaker 1: of you have to come up with I'm not a naysayer.
14:59
Speaker 1: I'm fine with cancer research. I would just think you would,
15:03
Speaker 1: you know, come up with something a little stronger than
15:05
Speaker 1: a stationary bike event. For stationary bike race, do.
15:10
Speaker 4: You have a great view the whole time? You don't
15:12
Speaker 4: have to worry about inclines, You can be next to
15:15
Speaker 4: your friends, you don't have to worry about crashing.
15:19
Speaker 1: Well, I'm glad there are some great events. Now there's
15:23
Speaker 1: some pretty dumb events like can you imagine taking a
15:26
Speaker 1: bunch of dogs and walking along on a Sunday?
15:29
Speaker 4: I still knew you were going there.
15:32
Speaker 1: Boy, we've been working. Yeah, we've been working too long.
15:37
Speaker 1: And it's yeah, Amy, you're now about to speak fluid handle.
15:43
Speaker 1: There are two people in my life who speak right now,
15:46
Speaker 1: who speak fluid handle. One of those is Neil and
15:50
Speaker 1: the other one is Lindsey where she interrupts me and
15:54
Speaker 1: finishes my thought. And of course Neil knows exactly where
15:57
Speaker 1: I'm going. Correct.
15:59
Speaker 2: Yeah, I love the finishes your thought, the one thought
16:03
Speaker 2: that you have.
16:05
Speaker 1: Yeah. And when I and when I say something and
16:10
Speaker 1: just stop mid sentence, usually at home, I get you
16:14
Speaker 1: are talking about the mid sentence department. Is that the
16:18
Speaker 1: discussion that's going on? Yes, okay, Now I was going
16:23
Speaker 1: to do a story about the Colorado River saving plan,
16:28
Speaker 1: but in fact I don't have time to do it all.
16:33
Speaker 1: So we've got about four or five minutes to talk
16:38
Speaker 1: about something else. So how's it going, Neil, Amy, how's
16:44
Speaker 1: life for you? Noo Vishnu? Nothing Vishnu with.
16:50
Speaker 2: You or Ann is staring in to the vast abyss going.
16:56
Speaker 2: You had plenty of time. You've been prepped for all
16:59
Speaker 2: kinds of things.
17:00
Speaker 1: No, I have pread for it. So well, I just
17:02
Speaker 1: we don't have time. I want to spend more time
17:04
Speaker 1: on this topic than I did before. So I'll tell
17:07
Speaker 1: you what.
17:07
Speaker 2: I will you start it now?
17:09
Speaker 1: Yeah, I was okay, fine, you talked me into it.
17:12
Speaker 1: I will start this topic and we'll continue on as
17:16
Speaker 1: the end of the show nears in our last segment.
17:19
Speaker 1: Is that okay? And she doesn't care whatever you want, bell, Yeah,
17:23
Speaker 1: there you go.
17:24
Speaker 2: She doesn't get paid enough.
17:26
Speaker 1: Now, yes, so I feel about divorce attorneys. I mean
17:29
Speaker 1: they never get paid enough. Okay. So here's what's going on.
17:33
Speaker 1: And I will go through this segment and then the
17:36
Speaker 1: other segment. And this is the pretty insupportant stuff. And
17:39
Speaker 1: this has to do with water that we get. And California, Arizona,
17:44
Speaker 1: Nevada just announced a new water saving plan. Why because
17:49
Speaker 1: we have worsening shortages along the Colorado River. Now, this
17:54
Speaker 1: plan far reaching two years and that's it. Well, we
17:58
Speaker 1: try to figure out where the water is going to
18:00
Speaker 1: come from. And so representatives of seven states have deadlocked.
18:05
Speaker 1: The last time when the deal was originally cut was
18:08
Speaker 1: nineteen twenty two with Colorado Colorado Water Colorado water from
18:14
Speaker 1: the river and California got the majority of it. California
18:20
Speaker 1: was a lot stronger than Nevada, for example, Arizona. It
18:24
Speaker 1: just had more punch and more oomph and had more power. Well,
18:28
Speaker 1: those days have changed and there has to be a
18:30
Speaker 1: new deal cut and that's exactly what's going on. Why
18:33
Speaker 1: is that because the Colorado River, I mean, giant reservoirs
18:37
Speaker 1: that serve the Colorado River have gone towards critically low
18:41
Speaker 1: levels and so there had to be a deal and
18:45
Speaker 1: negotiator for the three states, California, Arizona, Nevada announced this
18:49
Speaker 1: new plan and so they issued a statement on Friday
18:52
Speaker 1: night to stabilize the Colorado River through twenty twenty eight
18:58
Speaker 1: cuts in water usage big time, even more so than
19:04
Speaker 1: was previously talked about. And with the federal government too.
19:07
Speaker 1: Negotiations went on with the states and the Feds, and
19:10
Speaker 1: now we've come up with some kind of a stop
19:13
Speaker 1: gap two year system. JB. Hamley Hanby, the chairman of
19:17
Speaker 1: the Colorado's River Board, that's California's Colorado River Board, said,
19:22
Speaker 1: we have stepped up to establish a leadership position to
19:25
Speaker 1: protect the system for another two years. Yeah, leadership position
19:28
Speaker 1: means we get most of the water, and that's what's
19:30
Speaker 1: going on. The problem is that the levels of the
19:37
Speaker 1: reservoirs in the Southwest are well. Let me give you
19:42
Speaker 1: an idea Lake Meat, which outside of what thirty miles
19:45
Speaker 1: outside of Las Vegas, and that was Hoover Dam or
19:49
Speaker 1: Boulder Dam originally. That's the country's largest reservoir near Las Vegas.
19:55
Speaker 1: Supplies a lot of water to a lot of people,
19:58
Speaker 1: a lot of electricity. I think it is the country's
20:01
Speaker 1: biggest for biggest hydroelectrical power facility. It's thirty one percent full.
20:11
Speaker 1: A third not even a third full. That is problematic.
20:15
Speaker 1: We're gonna come back and we'll finish this up because
20:20
Speaker 1: Anne is letting me finish this up. She produces the show.
20:24
Speaker 1: She tells me what to do. Did I ever share
20:27
Speaker 1: with you how many yes DearS there are my life?
20:31
Speaker 1: I start the morning with I start the morning with
20:34
Speaker 1: yes dear, and I end the evening with yes dear.
20:39
Speaker 1: That sounds about right.
20:40
Speaker 2: I like that.
20:40
Speaker 1: It does sound right. I know that's why I'm so
20:43
Speaker 1: obnoxious during the show, because that's the only form of
20:46
Speaker 1: power that I pretend to have. Lucky a couple stories
20:51
Speaker 1: that we are covering big stories over the weekend. Spirit
20:54
Speaker 1: Airlines went under and so that company is gone, and
20:58
Speaker 1: the tens of thousands of people that are still fucking
21:00
Speaker 1: or we're stuck in various airports have to figure out
21:04
Speaker 1: a way to get home because there's no Spirit Airlines
21:06
Speaker 1: flying anymore. And the other airlines are jumping in and
21:09
Speaker 1: helping out. And there is a plan to refund money
21:14
Speaker 1: for those that bought their tickets on a credit card,
21:17
Speaker 1: which is always what used to do. I'm a big
21:20
Speaker 1: believer in buying everything on a credit card. Now you
21:22
Speaker 1: have to pay it off at the end of the month,
21:25
Speaker 1: but you're using their money, and if there's a problem,
21:29
Speaker 1: let them chase the money as opposed to you chasing
21:32
Speaker 1: the money. All right, So you've got Spirit Airlines. Also,
21:37
Speaker 1: you have what's going on straight up harm Moose or
21:41
Speaker 1: Horror Moves too. You US flag vessels have successfully passed
21:45
Speaker 1: through the Straits, according to the US military. The Iranians
21:50
Speaker 1: are saying not a chance that they have in fact
21:52
Speaker 1: attacked on American warship and another cargo ship. And you know,
21:59
Speaker 1: I don't know who's telling the truth. Okay, finishing up
22:02
Speaker 1: our segment on the water wars. I have said very
22:08
Speaker 1: often the future wars are going to be of two kinds.
22:13
Speaker 1: One is the cyber wars that's obviously going to go
22:17
Speaker 1: on through the net. The other one is going to
22:22
Speaker 1: be water wars, and that is going to happen on
22:25
Speaker 1: the ground. Because water is finite. There's only so much
22:31
Speaker 1: of it, and depending on where you are, you're either
22:34
Speaker 1: going to have too much or you're not going to
22:36
Speaker 1: have enough. And here in southern California, we don't have enough.
22:41
Speaker 1: It's that simple. The Colorado River, which produces the water
22:46
Speaker 1: for southern California, or most of the water for southern California,
22:50
Speaker 1: it's drying up. And there are seven states that get
22:54
Speaker 1: water from the Colorado River. We get an enormous amount
22:57
Speaker 1: of water. A good percentage of water for us is
23:00
Speaker 1: the Colorado River. Some we get from northern California with
23:03
Speaker 1: the aqueduct. When you talk about farmers in the Imperial Valley,
23:08
Speaker 1: it's one hundred percent Colorado River water.
23:12
Speaker 2: Wait is what water is finite or it's nomadic.
23:20
Speaker 1: It's finite and it's nomadic. There's only so much water
23:23
Speaker 1: in the but doesn't.
23:24
Speaker 2: Ear rejuvenate over and over, not rejuvenate but doesn't it
23:28
Speaker 2: just it's all the same water we've always had.
23:32
Speaker 1: But it's but there's never any more of it. Correct
23:36
Speaker 1: When I say it's finite, there is. This is the
23:39
Speaker 1: water we have on Earth, and we're done. Well. Of
23:41
Speaker 1: course it moves around, Yeah it does. I'm not arguing
23:44
Speaker 1: that because when we talk about climate change, we're talking
23:46
Speaker 1: about areas, as I said, get wetter, and some areas
23:50
Speaker 1: get drier. And here in southern California we're getting drier.
23:54
Speaker 1: The southwest United States is getting way drier. You've got
23:58
Speaker 1: Lake Mead with the Colorado. Colorado River flows into the
24:05
Speaker 1: Hoover Dam, which supplies enormous amounts of electricity and for
24:10
Speaker 1: hundreds of thousands or millions of homes. Hoover Dam is
24:13
Speaker 1: thirty one percent full. That's it. Lake Powell, which also
24:18
Speaker 1: provides a good part of the water. The Arizona Utah border,
24:23
Speaker 1: is twenty four percent. Matter of fact, it's declining to
24:27
Speaker 1: the point where water can no longer pass through to
24:31
Speaker 1: generate hydroelectric power. If you go to Saint if you
24:34
Speaker 1: go to Hoover Dam, you'll see these four huge It
24:38
Speaker 1: looks like you ever seen a German hand grenade. You
24:44
Speaker 1: know to stick with a sort of a you know,
24:48
Speaker 1: a cylindrical can on top. That's what they look like.
24:52
Speaker 1: Looks like a giant stick, a giant pipe with this
24:54
Speaker 1: huge cylindrical cylindrical device on top. That's the Those are
25:00
Speaker 1: the pumps that move water down, and they go down.
25:04
Speaker 1: Water goes down at this enormous speed and incredible pressure
25:07
Speaker 1: and spins the turbines. The turbines. Guess what that water
25:11
Speaker 1: is disappearing. It's not going down, and we're going to
25:15
Speaker 1: be in a lot of trouble. And right now the
25:20
Speaker 1: states are turning to voluntary water cutbacks. We've done that.
25:24
Speaker 1: As a matter of fact, we're ahead of the game.
25:26
Speaker 1: Go to Las Vegas. E. We're seeing the golf courses
25:29
Speaker 1: in Las Vegas one hundred and fifteen degrees outside and
25:31
Speaker 1: the greens are green and wonderful. That's all water, but
25:36
Speaker 1: it's reclaimed water because they can't nearly afford fresh water
25:39
Speaker 1: to do that. They can't nor can we. And a
25:43
Speaker 1: couple of other things are going to happen. Number one,
25:47
Speaker 1: I think you may see some agriculture disappear. Almond growers.
25:53
Speaker 1: Keep in mind that what it's seventy five percent of
25:57
Speaker 1: all the water usage in California goes to the Central
26:01
Speaker 1: Valley for agriculture. The rest of us use a quarter
26:04
Speaker 1: of it. And you're going to see I think some
26:07
Speaker 1: crops disappear, for example, almonds. Almond farming sucks up unbelievable
26:13
Speaker 1: amounts of water. Rice, as you can imagine, sucks up
26:17
Speaker 1: unbelievable amounts of water. And it's just we're on a
26:22
Speaker 1: crash course here. I mean, we're gonna hit We're gonna
26:25
Speaker 1: hit that wall and so at least we have a
26:28
Speaker 1: two year rest bite. Oh and the snowpack that's twenty
26:32
Speaker 1: two percent of average, that's the smallest on record. And
26:38
Speaker 1: the depleted reservoirs this year. Will they rely on the
26:42
Speaker 1: snow pack. It's very depressing. I'm gonna go. And this
26:47
Speaker 1: is why I don't. This is why I don't shower
26:49
Speaker 1: or bathe. You know that I do it every three
26:51
Speaker 1: days every week.
26:52
Speaker 2: We're gonna be fine. The great the Great water Wars
26:55
Speaker 2: of the Saharan Desert which is now a desert but
26:58
Speaker 2: wasn't originally, we're gonna be fine.
27:01
Speaker 1: Well, they've learned how to eat sand because you're very
27:05
Speaker 1: poor countries and that's what they do.
27:07
Speaker 2: Are stupid. You know what animals do. They migrate to
27:10
Speaker 2: where there's water.
27:12
Speaker 1: So that's what we're gonna do. So pick up and migrate.
27:15
Speaker 1: That's what you're going to do. Min yep. Okay, well
27:18
Speaker 1: there you are, good for you and I'll be waving
27:21
Speaker 1: saying goodbye. We're done, guys. That's it tomorrow at Cinco
27:26
Speaker 1: de Mayo with the entire crowd. Jesse has been with
27:30
Speaker 1: us today. Jesse did a marginal job, so thank you
27:33
Speaker 1: for that. Kno comes back. Manyana, Oh, Manyana, Sinko de Mayo.
27:39
Speaker 1: Oh that works, Amy and will start at five am.
27:45
Speaker 1: Wake up call Neil and I jump aboard right till now,
27:49
Speaker 1: and it'll be KNO and certainly Ann and I've already
27:55
Speaker 1: said Ann and will I think uh And we're back
27:58
Speaker 1: to the eighteen tomorrow. I do believe. I do believe.
28:01
Speaker 1: Gary and Shannon up next. Handle in the morning Crew
28:05
Speaker 1: KFI AM six point forty. You've been listening to the
28:09
Speaker 1: Bill Handle Show. Catch my show Monday through Friday, six
28:12
Speaker 1: am to nine am, and anytime on demand on the
28:15
Speaker 1: iHeartRadio app