Latest / The Bill Handel Show / ‘Tech Tuesday’ with Rich DeMuro | Cloud-Seeding Drones

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‘Tech Tuesday’ with Rich DeMuro | Cloud-Seeding Drones · The Bill Handel Show

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  Speaker 1: Your list Saints kf I AM six forty.
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  Speaker 2: The Bill Handles show on demand on the iHeartRadio app
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  Speaker 2: kf I AM six forty. Bill Handle Here On a
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  Speaker 2: Tuesday morning, April twenty eighth, the Rich to Murow Tech
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  Speaker 2: Tuesday segment is about to start. I know it's kind
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  Speaker 2: of weird, but we have a we're promoting system papers.
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  Speaker 2: So today's Tech Tuesday segment is brought to you by
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  Speaker 2: sixty six one five seven five. Kind of interesting that
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  Speaker 2: tech segment is brought to you by system Pavers, where
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  Speaker 2: the tech that system Pavers uses is about three thousand
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  Speaker 2: years old, going back way past the Roman times. So hey,
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  Speaker 2: it all works out and they're still there. By the way,
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  Speaker 2: that's how long these pavers last. Rich Tomorrow, good morning.
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  Speaker 3: Hey, good morning? Too bad? I take it?
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  Speaker 4: Why not?
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  Speaker 1: Yeah? I mean just yeah.
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  Speaker 2: Usually i'd say this segment brought to you by and
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  Speaker 2: want to have fun with that, because it's every bit
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  Speaker 2: of that is true.
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  Speaker 1: Okay.
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  Speaker 2: Rich to Moureau our tech segments Saturdays from eleven am
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  Speaker 2: to two pm, which is here on KFI. He's on
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  Speaker 2: KTLA every day Instagram at rich on tech website, rich
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  Speaker 2: on tech dot TV.
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  Speaker 1: Okay, let's do.
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  Speaker 2: This Disneyland story because Amy and Neil, of course are
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  Speaker 2: Disneyland fanatics. I went there last Monday. Fabulous said a
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  Speaker 2: great time rate. Facial recognition expansion, let's talk about that.
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  Speaker 1: What's going on?
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  Speaker 3: Yeah, so they are.
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  Speaker 4: Now here's the deal. I have been to Disney in
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  Speaker 4: recent years and they had facial recking. Maybe not facial recognition,
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  Speaker 4: but they definitely took a picture of you when you
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  Speaker 4: used your ticket. So I think now they're expanding that
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  Speaker 4: to store that for a bit of time. And this
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  Speaker 4: is all part of a push to speed up entry
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  Speaker 4: times right, to get people through those lines faster, and
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  Speaker 4: also cut down on fraud. So here's how it works.
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  Speaker 4: You first use your tik it, Disney will capture your photo,
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  Speaker 4: and then when you re enter, the camera will scan
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  Speaker 4: your face and match it to that stored image. And
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  Speaker 4: the idea here is that they're trying to prevent ticket
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  Speaker 4: sharing or fraud, because I guess you could give your
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  Speaker 4: ticket to someone else, slip it through the fence or something,
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  Speaker 4: and someone else could walk in. Clearly that's happened to Disney,
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  Speaker 4: because that's why they're trying to make things faster and
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  Speaker 4: easier and more secure.
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  Speaker 2: And that happens across the board where the security and
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  Speaker 2: not so much in terms of the physical security. I
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  Speaker 2: mean that's handled at a different level, but the anti
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  Speaker 2: fraud making sure that it's you who are going through.
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  Speaker 1: I didn't know it was that big a deal where.
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  Speaker 2: This much has to be invested or this amount of
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  Speaker 2: time and effort has to be given to this.
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  Speaker 4: Well, I think we're seeing the natural evolution in all
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  Speaker 4: forms of events, and security is probably another aspect of this.
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  Speaker 4: They don't want one person coming in with the ticket
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  Speaker 4: and then someone else coming in again with that same
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  Speaker 4: so I think there's a security aspect as well. But
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  Speaker 4: if you look at in general, the amount of places
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  Speaker 4: where facial recognition and facial idea is now a part
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  Speaker 4: of everyday life. Like I don't know if you've been
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  Speaker 4: to the Into It Dome, but it is part and
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  Speaker 4: parcel of the entire facility. I mean you have to
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  Speaker 4: sign up with your phone, you know, if you look
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  Speaker 4: at the airport, you know TSA. They're adding more of
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  Speaker 4: the facial recognition lines, which by the way, are super
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  Speaker 4: fast and easy, and my preferred method and again Bill,
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  Speaker 4: a lot of these systems don't necessarily store your photo.
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  Speaker 4: They store biometric data, so it kind of converts that
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  Speaker 4: photo into data points that then are then you know
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  Speaker 4: confirmed or you know, checked against the next time you
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  Speaker 4: do that. Instead of storing your photo specifically, it kind
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  Speaker 4: of measures your face basically.
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  Speaker 1: Fair enough. Now you talk about airports.
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  Speaker 2: Robots at airports, let's share that one for a bit.
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  Speaker 4: Yeah, this is wild. So we've seen these humanoid robots.
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  Speaker 4: You've seen a million videos of them online. They're the
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  Speaker 4: ones that look like a human, right. They walk around,
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  Speaker 4: they're a little wobbily sometimes. But Japan Airlines is actually
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  Speaker 4: going to test these robots to help them move luggage
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  Speaker 4: at an airport in Tokyo. So these robots are going
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  Speaker 4: to walk around doing the heavy lifting, the loading, the unloading, moving.
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  Speaker 3: Baggage containers on the tarmac. And the reason for this
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  Speaker 3: is because Japan has a worker shortage. Less people want
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  Speaker 3: these physically demanding jobs, so they're going to run this
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  Speaker 3: trial through twenty twenty eight. See how it works. The
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  Speaker 3: robots can go for a couple hours before a charge,
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  Speaker 3: better than the I guess, smoke brakes and the coffee
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  Speaker 3: breaks that humans.
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  Speaker 2: Have to take every so often, and I'm assuming they
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  Speaker 2: can lift a lot heavier baggage and items because they're
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  Speaker 2: not going to go as play.
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  Speaker 4: Yeah, and not just that, it's also the physical toll
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  Speaker 4: it takes in your body. You know, if you're a
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  Speaker 4: human lifting something, especially luggage, all day long, you have
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  Speaker 4: to know the right way to do it or else
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  Speaker 4: you're going to get hurt. And so I'm sure there's
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  Speaker 4: another aspect here of safety where you know, they don't
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  Speaker 4: have to pay out these claims for people saying, oh
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  Speaker 4: I hurt my back lifting all these luggage pieces and
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  Speaker 4: these cargo bins.
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  Speaker 3: So we'll see how it works.
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  Speaker 1: I looked at the.
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  Speaker 4: Video from Tokyo and you know where they had a
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  Speaker 4: media demo, and I'll be honest, Bill, it looks like
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  Speaker 4: a human could do a better job at this point.
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  Speaker 4: But again it's probably a bigger picture of these jobs
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  Speaker 4: are tough to fill. And again all of the claims
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  Speaker 4: that these people have with you know, getting hurt on
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  Speaker 4: the job is probably a big aspect of this as well.
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  Speaker 2: Yeah, it makes sense. And what do you tip these
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  Speaker 2: robots like a can of WD forty? I mean, it's
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  Speaker 2: you know, they don't take money. Some media scams. Social
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  Speaker 2: media scams have serge. I'm getting these more and more.
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  Speaker 2: I enjoy them. I'm hoping that someone on the other
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  Speaker 2: end actually talks to me. But I say no to everything.
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  Speaker 2: So I'm not a victim of this stuff. But a
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  Speaker 2: lot of people are. You want to share some of
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  Speaker 2: the facts on this one, Rich.
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  Speaker 4: Yeah, The thing is you know what you're doing, but
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  Speaker 4: clearly these scams hook a lot of people. New FTC
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  Speaker 4: data shows that total losses stemming from social media hit
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  Speaker 4: two point one.
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  Speaker 1: Billion dollars last year.
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  Speaker 4: That's up eight times since twenty twenty, which means more
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  Speaker 4: and more people are being scammed out of things on
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  Speaker 4: social media platforms. Number one Facebook, that's the biggest, Number
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  Speaker 4: two Instagram, number three WhatsApp, the trifecta of meta companies.
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  Speaker 4: And it's not because they're doing anything wrong necessarily, it's
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  Speaker 4: because they are the three biggest and that's where the
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  Speaker 4: scammers go to find folks, and believe me, they find them.
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  Speaker 4: So the biggest issue investment scams over a billion dollars loss.
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  Speaker 4: This often starts with an ad or a message. You know, obviously,
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  Speaker 4: people are always looking for an easy book number two
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  Speaker 4: shopping scams. I did a story with a guy who
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  Speaker 4: ordered one of those face Well, I guess it looks
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  Speaker 4: like a real puppy, like an AI puppy.
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  Speaker 1: It's called waffy.
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  Speaker 4: And you know, got a cheap five dollars five and
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  Speaker 4: dime store puppy. Oh my gosh, I just dated myself
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  Speaker 4: five and dime store. That's number two. And then romance
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  Speaker 4: scam still huge. I had a caller to the radio
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  Speaker 4: show said, Hey, Rich, I've got friends this country country star,
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  Speaker 4: the singer wants to be friends with me. And I said, now, why,
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  Speaker 4: nothing against you, but why do you think this country,
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  Speaker 4: this superstar wants to be friends with you. They don't.
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  Speaker 4: This is a scam. It's happening, Bill, It happens all
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  Speaker 4: the time, so be on the lookout.
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  Speaker 2: And I'm assuming it is so easy because they can
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  Speaker 2: send out five million of these messages with just a
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  Speaker 2: touch of a button, where it's just just so sie.
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  Speaker 2: They could even do it to the entire population in
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  Speaker 2: the United States. I'm assuming we're just a touch of
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  Speaker 2: a button.
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  Speaker 4: Well, yeah, there's so many ways they can do it.
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  Speaker 4: I mean, they can do it by taking out ads,
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  Speaker 4: and they can target those ads specific to people.
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  Speaker 1: So that's one way.
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  Speaker 4: They hack accounts, so they grab you know, Grandma's account
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  Speaker 4: and then they send messages out to all of her
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  Speaker 4: friends so it looks like it's coming from grandma. And
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  Speaker 4: then that's another way, and you know it's just people
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  Speaker 4: chatting people, unsolicited messages, all kinds of stuff. But the
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  Speaker 4: bottom line is you have to be aware. I post
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  Speaker 4: these things to my Instagram at richon tex I'm always
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  Speaker 4: posting the latest scam, so follow me there if you
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  Speaker 4: want that. But what I find interesting is it's two groups, right,
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  Speaker 4: I mean it's the young people who you know, Bill
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  Speaker 4: haven't really seen this stuff before, so they're getting tricked.
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  Speaker 4: And then of course the old people, which you know
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  Speaker 4: you don't they're not necessarily thinking clearly and they may
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  Speaker 4: not have the facilities to figure out that these things
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  Speaker 4: are a scam. So please tell your friends and family,
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  Speaker 4: educate them, slow down, don't send your money to people,
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  Speaker 4: don't reply, don't link, don't click links that you get randomly.
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  Speaker 4: There's just so many ways, there's so many attack vectors.
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  Speaker 4: At this point, you just always have to ass whom
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  Speaker 4: everything is a scam.
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  Speaker 2: Yeah, that's the other issue, is I assume that literally
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  Speaker 2: everything I get is a scam. People who email me, friends, family,
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  Speaker 2: It's all a scam.
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  Speaker 1: I'm not interested in talking about.
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  Speaker 4: If I get a phone call, I'm just ignoring them,
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  Speaker 4: closest friends sending right to voicemail.
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  Speaker 2: Yeah, and also the easy one is just don't have
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  Speaker 2: any friends and ignore your family like I do, and
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  Speaker 2: then none of this happens. Now it ranges from where
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  Speaker 2: you can easily see the scam.
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  Speaker 1: I mean again, I'll tell you what I get three
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  Speaker 1: times a day. Pick up.
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  Speaker 2: You have a pickup waiting for you? Yeah, from where?
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  Speaker 2: From whom? It's just pick up waiting for you, not
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  Speaker 2: even a place. And then of course you go to
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  Speaker 2: the link. And that was fairly easy to figure out.
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  Speaker 2: What are the real sophisticated ones that could even fool
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  Speaker 2: you if they're done right.
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  Speaker 4: Well, I think there's some new ones coming down the line,
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  Speaker 4: and these are really dealing with authentication of your accounts.
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  Speaker 4: So so we already know that if you have two
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  Speaker 4: factor authentication in place and also a strong unique password,
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  Speaker 4: it is infinitely tougher for these people to hack you.
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  Speaker 4: So what do they do? They come up with ways
• 10:12
  Speaker 4: of getting around that. So the newest way we're seeing
• 10:15
  Speaker 4: is they will send a QR code that when you
• 10:18
  Speaker 4: scan it, and you have to do this from your phone.
• 10:21
  Speaker 4: You scan it from your phone, and a lot of
• 10:22
  Speaker 4: times your phone may automatically log you in or help
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  Speaker 4: you log in quickly because you have a password manager
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  Speaker 4: on there, some sort of system that helps you log
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  Speaker 4: in faster. Multi factor authentication. So that's the new attack
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  Speaker 4: vector where they're trying to come up with ways that
• 10:37
  Speaker 4: we know we're authenticating these accounts, but it's using that
• 10:41
  Speaker 4: against us. And so you have to be very careful.
• 10:44
  Speaker 4: Anytime that you see autofill anywhere, just confirm that is
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  Speaker 4: actually the website you're trying to autofill on. Most of
• 10:52
  Speaker 4: the systems are pretty good at not filling in your
• 10:54
  Speaker 4: user name and password and all that stuff on a
• 10:56
  Speaker 4: bogus website, but they can make mistakes, and especially bill
• 11:00
  Speaker 4: one I saw today. I got an email that said, hell,
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  Speaker 4: your your CHATCHBT payment could not be processed. And if
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  Speaker 4: you click through to this website, and you know, if
• 11:09
  Speaker 4: you do that and you click through the credit card
• 11:12
  Speaker 4: field where they want you to type in your credit card,
• 11:14
  Speaker 4: what pops up all your saved credit card information it's like, hey,
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  Speaker 4: do you want me to auto fill this? So, I mean,
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  Speaker 4: these are the things that you just have to be
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  Speaker 4: aware of and just understand. Slow down, that's the main thing.
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  Speaker 1: Yeah, it's hard to keep up. Who's the ahead?
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  Speaker 2: I know, the bad guys are always ahead of the
• 11:31
  Speaker 2: people that are trying to regulate.
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  Speaker 1: How far ahead are those bad guys?
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  Speaker 4: I mean, look, if they're still getting two point one
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  Speaker 4: billion dollars worth out of Americans just on social media alone,
• 11:43
  Speaker 4: they're ahead. Now. Now, if you and I saw the scams,
• 11:46
  Speaker 4: could you identify it? Probably? But the problem is there
• 11:50
  Speaker 4: are many many people out there. There are people, like
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  Speaker 4: I say on the show, you know, you're doing your job.
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  Speaker 4: You're busy doing your job. You don't have the time
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  Speaker 4: to keep up with all this stuff.
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  Speaker 1: Like I do.
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  Speaker 4: I'm seeing everything, and I'm talking to every expert and
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  Speaker 4: I'm hearing what's coming down the line. So not everyone's
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  Speaker 4: doing that. And that's, by the way, why you should
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  Speaker 4: listen to the show, because once you're aware of all
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  Speaker 4: these different ways that they come and get you, you
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  Speaker 4: can be you know, on guard and understand that most
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  Speaker 4: of this stuff is completely bogus.
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  Speaker 2: Okay, Rich, this Saturday eleven or two right here on
• 12:21
  Speaker 2: KFI TV KTLA every day his Instagram account at rich
• 12:26
  Speaker 2: on Tech website, rich on tech dot TV, and Rich
• 12:31
  Speaker 2: asks you for money.
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  Speaker 1: It's not a scam. He really wants and needs your money.
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  Speaker 1: Is that fair?
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  Speaker 2: Rich?
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  Speaker 4: No, people pretend they're me.
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  Speaker 3: No.
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  Speaker 1: Okay, okay, you got it.
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  Speaker 2: We'll catch you this weekend and then next Wednesday, have
• 12:47
  Speaker 2: a good one, or actually next Tuesday on tech Tuesday.
• 12:50
  Speaker 2: All right, all right, yesterday I was at Gelson's buying
• 12:55
  Speaker 2: an item and either that or making a mortgage payment.
• 12:58
  Speaker 2: You always have your choice when you go to Gelson's.
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  Speaker 2: But I also shop at Ralph's and I shop at Pavilions.
• 13:04
  Speaker 2: There's one down the street. A couple things that are
• 13:07
  Speaker 2: fairly new in the world of markets. I mean, we
• 13:10
  Speaker 2: were around for a few years, but things that never
• 13:12
  Speaker 2: happened before. And that is one, there's a deli counter
• 13:16
  Speaker 2: where they make fresh foods, and that wasn't in your
• 13:19
  Speaker 2: supermarket for well until fairly recently. The other one that
• 13:26
  Speaker 2: you're seeing more and more, Ralphs has it, Pavilions has
• 13:29
  Speaker 2: it around my house, certainly Gelson has it. Is a
• 13:32
  Speaker 2: sushi bar where they make fresh sushi. Now, ten years ago,
• 13:39
  Speaker 2: would you ever have noticed there was a sushi bar
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  Speaker 2: at a restaurant, a supermarket?
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  Speaker 1: Of course not.
• 13:45
  Speaker 2: And it's always some Japanese guy who is making the sushi.
• 13:49
  Speaker 2: You ever notice that because you go to restaurants like
• 13:53
  Speaker 2: Anaheim White House restaurant Italian high end Italian food. They
• 13:58
  Speaker 2: pretend Bruno pretends to have Italians there, but they're all
• 14:02
  Speaker 2: from South Dakota with the fake Italian accents.
• 14:05
  Speaker 1: And when you go.
• 14:07
  Speaker 2: To pizza parlors, when you go to other high and restaurants,
• 14:10
  Speaker 2: it's always Hispanic. By the way, they really are Italian
• 14:13
  Speaker 2: at at Anaheim White House. But the point is, these
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  Speaker 2: are Japanese guys who are cutting up and making the
• 14:21
  Speaker 2: sushi and traditional sushi. And I'm thinking, how long ago
• 14:26
  Speaker 2: was it where sushi you never even heard of sushi?
• 14:30
  Speaker 2: It was so exotic. I mean certainly, not even just
• 14:35
  Speaker 2: in my lifetime. But Neil, maybe in the last twenty years,
• 14:39
  Speaker 2: sushi has become a regular thing.
• 14:41
  Speaker 1: Oh more and more.
• 14:42
  Speaker 5: I mean it's been around since earlier than that, the fifties.
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  Speaker 2: No, what I'm talking about, I understand that, but I'm
• 14:50
  Speaker 2: talking about in the supermarket all sushi bars we're talking about.
• 14:56
  Speaker 5: I will tell you one of our favorites here at
• 14:58
  Speaker 5: the house is zen Shi sushi and you can find
• 15:02
  Speaker 5: it at grocery stores. You know, Vaughn's Albertson's type of thing, Ralph.
• 15:06
  Speaker 1: But those are I understand those are that's package sushi.
• 15:09
  Speaker 5: She's sushi right. Well, no, some of them have set
• 15:13
  Speaker 5: up right there in this wor right.
• 15:15
  Speaker 1: That's the point I'm making. They have sushi chefs.
• 15:19
  Speaker 2: Now, I haven't seen you where you sit down like
• 15:21
  Speaker 2: in a sushi restaurant at the counter. They just make
• 15:24
  Speaker 2: it fresh right there, and then they'll give it to
• 15:27
  Speaker 2: you and wrap it up. And there is a whole
• 15:29
  Speaker 2: history of sushi in the United States that I want
• 15:32
  Speaker 2: to share with you because this is fascinating stuff.
• 15:35
  Speaker 1: It really is.
• 15:36
  Speaker 2: Because you have certain things that have come from Italy
• 15:38
  Speaker 2: that really don't come from Italy. For example, pizza is
• 15:41
  Speaker 2: much bigger here than over there. It's just a huge
• 15:45
  Speaker 2: thing here. Saint Patrick's Day is more American that will
• 15:48
  Speaker 2: than ever be in Ireland. Ireland, they follow the United States.
• 15:54
  Speaker 2: Saint Patrick's Day. Cinco de Mayo is American. It is
• 15:57
  Speaker 2: not Mexican. Yeah, it is not and sushi still is Japanese.
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  Speaker 1: But it has become American eyes. For sure.
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  Speaker 2: I love going to sushi restaurants and asking for my
• 16:09
  Speaker 2: sushi done, well done, and they always think that it's very,
• 16:13
  Speaker 2: very strange.
• 16:14
  Speaker 1: Here comes that idiot handle.
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  Speaker 2: Yeah, and then the ones I love where they scream
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  Speaker 2: when you leave the restaurant, you know, and then everybody screams,
• 16:24
  Speaker 2: and it's great fun. Sure, but I don't know what
• 16:27
  Speaker 2: it is. I know it's not an eba iba. I
• 16:30
  Speaker 2: know it's not that.
• 16:32
  Speaker 1: If they do, I would run, Yeah, pretty much.
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  Speaker 2: So I want to go then the history of sushi
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  Speaker 2: in the United States, because we have accepted sushi as
• 16:42
  Speaker 2: this part and parcel of what we do. And keep
• 16:45
  Speaker 2: in mind as a kid, where sushi wasn't all that popular.
• 16:50
  Speaker 2: Raw fish, Who the hell eats raw fish? That is
• 16:56
  Speaker 2: one of the most disgusting things you would think, Amy,
• 16:59
  Speaker 2: we all eat sushi. I get it, But when you
• 17:02
  Speaker 2: were a kid, the concept of raw fish.
• 17:05
  Speaker 1: Didn't you find out?
• 17:06
  Speaker 5: Americans decades, decades, thirty years plus to accept this, and
• 17:12
  Speaker 5: we modified it into roles which are not traditional by
• 17:15
  Speaker 5: that's correct, that's correct.
• 17:17
  Speaker 1: They're not in Japan.
• 17:19
  Speaker 2: They don't do roles the way we do fascinating stuff.
• 17:23
  Speaker 2: It really is, we've gone from raw fish to sushi.
• 17:28
  Speaker 2: Restaurants are just simply part of America. And I brought
• 17:32
  Speaker 2: this up because supermarkets now have a sushi bar where
• 17:35
  Speaker 2: you have someone making sushi fresh right there, and so
• 17:40
  Speaker 2: a little bit of the history of sushi. It was
• 17:42
  Speaker 2: actually introduced in the United States in the late eighteen hundreds.
• 17:47
  Speaker 2: Japanese immigrants of which there are plenty of them, especially
• 17:51
  Speaker 2: La and San Francisco, brought sushi to the US, but
• 17:55
  Speaker 2: it was mainly eaten within the Japanese community. I mean
• 17:58
  Speaker 2: we did not we as Americans not accept sushi, and
• 18:02
  Speaker 2: it wasn't widely known or accepted.
• 18:05
  Speaker 1: Now.
• 18:06
  Speaker 2: It was getting more popular prior to World War Two,
• 18:09
  Speaker 2: but during World War Two there weren't any Japanese because
• 18:12
  Speaker 2: they were all in turned and internment camps in the desert,
• 18:16
  Speaker 2: and it's very hard to get fresh fish in the desert,
• 18:20
  Speaker 2: so that didn't happen. But the nineteen fifth through the
• 18:24
  Speaker 2: sixties there was this revival and one of the first
• 18:28
  Speaker 2: sushi bars that catered to non Japanese customers opened La
• 18:33
  Speaker 2: in the sixties, and that was in Little Tokyo, still exotic,
• 18:40
  Speaker 2: unfamiliar to most Americans.
• 18:42
  Speaker 1: Ooh, raw fish. So how did it turn around?
• 18:45
  Speaker 2: Well, we start with, as Neil pointed this out, the
• 18:48
  Speaker 2: California role came into being, replacing raw fish with imitation crab,
• 18:55
  Speaker 2: crab with a K, which is it's with a k.
• 19:01
  Speaker 2: Avocado there is not much. There's not a big avocado
• 19:05
  Speaker 2: industry in Japan. They don't use a lot of avocado there.
• 19:09
  Speaker 2: Turning the rice to the outside it became an inside
• 19:13
  Speaker 2: out roll, which was usual, which was unusual, and so
• 19:19
  Speaker 2: it became all more approachable. And the mainstream popularity started
• 19:23
  Speaker 2: in nineteen eighties. Before that, if you were around, who
• 19:28
  Speaker 2: heard from sushi? So by the eighties in New York
• 19:31
  Speaker 2: and LA particularly, it was associated with health conscious eating
• 19:36
  Speaker 2: and upscale dining. Good sushi is still very expensive, and
• 19:41
  Speaker 2: that's one of the things that I eat because I
• 19:42
  Speaker 2: really enjoy eating that's healthy for you.
• 19:45
  Speaker 1: I hate healthy. I think healthy will kill you every time.
• 19:49
  Speaker 2: And then we now have grocery stores, casual sushi spots,
• 19:54
  Speaker 2: all you can eat sushi. I don't know if any
• 19:57
  Speaker 2: of those are left where you can do all your
• 20:00
  Speaker 2: Yeah it's horrible sushi.
• 20:02
  Speaker 5: Yeah, No, no, there's there's one in upland that's that's great.
• 20:07
  Speaker 2: Okay, yeah, because there's none around here, and the sushi
• 20:11
  Speaker 2: around here or where I lived in the valley not
• 20:16
  Speaker 2: not particularly good anyway. Like many other kinds of food,
• 20:20
  Speaker 2: it evolved Chinese food. Chinese people don't really recognize Chinese
• 20:26
  Speaker 2: food here in southern California particularly, or you've.
• 20:31
  Speaker 1: Got what else.
• 20:34
  Speaker 2: Italian restaurants have become very Americanized in many cases, and
• 20:39
  Speaker 2: so you now have fusion roles which don't exist in China.
• 20:47
  Speaker 2: We have presentations that are not the same. And there's
• 20:51
  Speaker 2: also growing appreciation for traditional sushi, sushi with chefs focusing
• 20:58
  Speaker 2: on authenticity. Those are the restaurants that cost a fortune.
• 21:03
  Speaker 2: And I remember, well in Japan. I don't know if
• 21:05
  Speaker 2: you've ever eaten sushi in Japan. I've ever been to Japan.
• 21:08
  Speaker 2: I mean it is science fiction. What the cost of
• 21:10
  Speaker 2: sushi is over in science over in Japan, and sushi
• 21:15
  Speaker 2: chef spend years learning their skill. It's taking a knife
• 21:21
  Speaker 2: and cutting up fish. Okay, thank you, that takes years
• 21:27
  Speaker 2: to learn. Don't you just get a big cleaver and
• 21:30
  Speaker 2: just cut off a fish's head.
• 21:32
  Speaker 5: A lot of former moils.
• 21:36
  Speaker 2: Yes, because they are the super sliced in them. There's
• 21:39
  Speaker 2: a whole world to sushi. There is, and I am
• 21:43
  Speaker 2: I'm a huge fan. I really really enjoy sushi.
• 21:46
  Speaker 5: It's delicious, but it is you know, the traditional sushi
• 21:51
  Speaker 5: is so simple that it's really a flavor forward on
• 21:58
  Speaker 5: just the elements where we put I mean some of it.
• 22:01
  Speaker 5: If you go i'm asake, they will tell you, don't
• 22:05
  Speaker 5: put soy sauce on this, don't do this, don't do that.
• 22:08
  Speaker 5: And a lot of them are eaten very purely, whereas
• 22:12
  Speaker 5: we put sauce and goop and dip it in this
• 22:15
  Speaker 5: and all of that stuff.
• 22:16
  Speaker 1: You know, it's really good with sushi. A one sauce.
• 22:21
  Speaker 2: Gross barbecue sauce also works very well with sushi. Some
• 22:26
  Speaker 2: sweet eel sauce those are now sweet eel sauce is great. Yeah,
• 22:31
  Speaker 2: I mean that is terrific. Oh wish I'd go to
• 22:34
  Speaker 2: a sushi restaurant. You know what we ought to do
• 22:36
  Speaker 2: is have a sushi restaurant deliver. If there's a sushi
• 22:39
  Speaker 2: restaurant chef out there or an owner, tell you, what,
• 22:41
  Speaker 2: why don't you deliver some to the station and we'll
• 22:44
  Speaker 2: give you we'll give you a free plug. Yes, that
• 22:47
  Speaker 2: is completely houring ourselves. There is no way the better
• 22:51
  Speaker 2: come from San Diego.
• 22:53
  Speaker 1: Yes, all right, guys, we are done again.
• 22:57
  Speaker 2: Tomorrow morning we start all over again, and it's a
• 23:00
  Speaker 2: Wednesday tomorrow, which means which means Jim Keeney is going
• 23:03
  Speaker 2: to be with us. And we've got Gary and Shannon
• 23:07
  Speaker 2: up right now tomorrow morning, will Cole, Schreiber and Amy
• 23:11
  Speaker 2: from five to six, will wake up, call Neil and
• 23:13
  Speaker 2: I jump in from six to just about now, and
• 23:16
  Speaker 2: Cono and and uh, sort of the oil that keeps the.
• 23:22
  Speaker 1: The show running. Yeah, it's a little bit. You know,
• 23:24
  Speaker 1: it's a lot.
• 23:25
  Speaker 2: That's why you don't have pimples, Cono, because they slide
• 23:28
  Speaker 2: right off. You are the oil of mean it means
• 23:34
  Speaker 2: you're oily.
• 23:37
  Speaker 1: Did that work? I guess not. It was a little
• 23:40
  Speaker 1: bit obscure. Yeah. KFI am sixty. You've been listening to
• 23:46
  Speaker 1: The Bill Handle Show.
• 23:47
  Speaker 2: Catch My Show Monday through Friday six am to nine am,
• 23:51
  Speaker 2: and anytime on demand on the iHeartRadio app.