August 5, 2025 • 10 mins
Sam (the Food Dude) has lots of new fast food and snack news, bundled into 1 podcast.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome to the Murphy Salmon Jody after the Show podcast.
Speaker 2 (00:03):
It's a food Dude podcast today. Hey, you know, in
the in the food Dude vaults, We've got thousands of
stories that never see the light today.
Speaker 3 (00:11):
Oh, then let's do it here.
Speaker 2 (00:12):
We had a few of those right here.
Speaker 1 (00:13):
Like I.
Speaker 2 (00:14):
We're going to start off with a survey on yelp
for the best chicken sandwich chain in America. Okay, I
want to take a guess.
Speaker 3 (00:22):
I'm going to say Chick fil A is probably at
the top.
Speaker 1 (00:25):
Murphy, Well, you know, I mean I like chicken salad
chick It's just not nationwide.
Speaker 3 (00:31):
Is that a chicken sandwich?
Speaker 2 (00:33):
Yeah?
Speaker 1 (00:34):
Because I thought you said chicken salad sandwich. You just
said chicken sandwich.
Speaker 3 (00:38):
No, He's you just must be thinking Saladin.
Speaker 1 (00:42):
Yeah, I guess so.
Speaker 3 (00:44):
When you say chicken sandwich, I think a big breaded
fried chicken breast between bread. Yeah.
Speaker 2 (00:50):
Yes, and even the regular chicken restaurants have those. Now
you know, Papayas has the big chicken sandwich. But number
three is raising canes. Oh yeah, Number two is Dave's
Hot Chicken and Numero who know they're not open on Sundays.
Speaker 3 (01:03):
Chickla.
Speaker 1 (01:05):
I think that was probably a given.
Speaker 3 (01:07):
Yeah, yeah, you guys remember. It's so funny because something
that's such a part of our lives and everybody knows it.
And do you remember the first time you ever had
chick fil A? Because I do. It is a cool
memory with my grandmother in a mall.
Speaker 1 (01:22):
Yeah, it was in the mall.
Speaker 2 (01:23):
That's where they used to all be in the mall.
Speaker 3 (01:25):
My grandmother, the preacher's wife, adored a company that would
close on Sunday for the Lord's Day. Yeah, okay, and
she loved the sandwich. She was like, Jody, this is
the best thing. It's a chicken sandwich. Can you believe
that she said it like that?
Speaker 2 (01:40):
Did you get the samples because you know how they
used to stand out in front of chick fil A?
Speaker 3 (01:44):
Yes, sir, I don't remember that.
Speaker 1 (01:45):
What would they give samples of? What? It's the little
little nuggtle nuggets. Oh, the nuggets.
Speaker 3 (01:50):
I didn't know that it would be like the breast.
I think it was cut into pieces and there was
a toothpick in it.
Speaker 1 (01:55):
I don't ever remember chick fil A in the mall
for whatever reason. I remember, you know, the free standing stories,
but none of them all.
Speaker 3 (02:02):
Oh you missed it, man, that was the first spot.
Speaker 2 (02:05):
Okay, yeah, hit that, and then we went right to
Spencer's not with Grandma. Oh that's right, no, sorry, take
her there, Chuck E Cheese. We now have the Chucks
adult arcades popping up speaking them all around the country and.
Speaker 3 (02:18):
It's that seems weird, but it's just for it.
Speaker 2 (02:20):
Well, I mean kids can play there too, but they
have the current games, but they also have classics like
Nispac Man, Mortal Combat, Donkey Kong, Centipede.
Speaker 1 (02:28):
Okay, and they're just called about it. You've got you've
got a couple of generations now of gamers. You know
what I'm saying. So it's it's a fit as an adult.
It makes perfect sense.
Speaker 2 (02:38):
Yes, and they do have one character any restaurant. It
doesn't move, but it just stands there to remind you.
Oh yeah, this is Chuck E Cheese.
Speaker 3 (02:45):
Wait, it's an animatronic that just stands there though. Yeah, okay,
so it doesn't have any animatronics.
Speaker 1 (02:51):
As a stuffed animal or a statue.
Speaker 3 (02:53):
Okay, that's fine with me. I don't need them moving.
Speaker 2 (02:56):
Hey, Murphy, I think you will like this one. It's
a new thing called called then hub an Ai powered
twenty four to seven smart store. They've got these around
the LA area right now. It's a little box, a
blue box, and inside is snacks, travel essentials. Late Night needs,
just your little tiny basics. And you walk up to it.
(03:17):
It's all glass. It's got two robotic arms, and you're like, well,
I need some tile and all diet coke and a
bag of chips, and it sounds like murph. You get
them all?
Speaker 3 (03:26):
Okay?
Speaker 1 (03:27):
It puts them on in one of the box for you.
Speaker 2 (03:28):
No, it does the thing where it drops them to
the bottom and you stick your hand through it, just
like vending.
Speaker 1 (03:32):
Now, yeah, okay, but do you pay? You do think
that's not the little claw game, because you get pretty frustrated.
Right It's like, I'm gonna get this tile way or
the other twenty dollars for two tile and.
Speaker 3 (03:42):
All I got it? Do you pay a halfty fee.
Speaker 2 (03:46):
And you're gonna pay a little extra?
Speaker 3 (03:48):
Yeah, I would do that when you need it in
the middle of the night and you can. Yeah, I'm
good with that.
Speaker 2 (03:52):
Got some new items for you here, a few new drinks.
Slice which is back on the shelves after like a
decade or so, they're coming out with Water and Slice. Okay,
and I don't know if you know this, but Slice
now they are claiming real not claiming, but real fruit juice,
no high fructose corn syrup. And they had prebiotics, probiotics
and post biotics.
Speaker 3 (04:13):
I didn't know they were post biotics me either. Posts
it on that Okay, I've never heard of that, but
I always thought Slice had real fruit fruit juice or
so they've claimed.
Speaker 2 (04:21):
Yeah. A W has got their new ice cream Sunday
Soda out right now. Blends Villanella ice cream flavor with
the rich flavor of fudge that sounds good and Coca
Cola Starlight, one of those weird flavors they put out
in the last few years. It's back right now, but
the only place you can get it is at Jack
in the Box.
Speaker 3 (04:42):
Okay, on their freestyle remember that Murphy. I think we
had some and it's it was just an odd, hard
to pinpoint flavor.
Speaker 1 (04:50):
They had a couple of them, and I'm trying to
remember all the names, but one of them tasted like
that bubblegum flavor that goes into medicine for kids. You know,
I'm talking about a liquid medicine. You know when you
get antibiotics as a kid, and it would have that
it's not really bubblegum, but kind of is.
Speaker 2 (05:05):
Yeah, you know that bubble gum chemical, bubble chemical with
an aftertaste.
Speaker 1 (05:09):
Yeah.
Speaker 2 (05:10):
Another more pizza news for you here, Red barn has
Deep Dish extra large pizzas. Now, if you remember the
food dude last week, we told you with the Giorno
now as extra large, Yeah, or Red Baron's getting in
the extra large game with Deep Dish Meat lover Is,
Super Supreme and Ultimate Pepperoni. At least you're all going
to take up more freezer space, aren't they, Which is
pretty fine.
Speaker 3 (05:30):
It doesn't really take up much actually, you stack it
in there. What's so funny about you, Sam being such
a pizza person and making your own dough. That's a
certain level of pizza love. But you also love frozen pizzas.
I think that's so interesting, which makes you a true
pizza person?
Speaker 2 (05:45):
Yeah, because the dough thing, you know, it takes a while.
You gotta make it, you gotta let it sit overnight
and all that stuff. Whereas every now and then you
just want a pizza and you can have one in
twenty minutes. I had the New Stranger Things pizza the
other day.
Speaker 3 (05:58):
It was pretty good.
Speaker 2 (05:59):
The one Supreme had everything on it. Yeah, because it's
Surfer Boys.
Speaker 3 (06:02):
The name that there's from the show Surfboard Pizza.
Speaker 1 (06:05):
Where are they selling those? I found them at Walmart? Okay, Yeah, I'm.
Speaker 3 (06:09):
Just not bringing home frozen pizzas. Murphy knows that. Yeah,
we're kind of trying to watch things, you know, trying
to watch it.
Speaker 1 (06:16):
Well, you know, and here's the thing about it. I just,
you know, if I'm going to get a pizza, I
have yet to find a frozen pizza that is anywhere
near as good as any sort of delivery or certainly
any sort of especialty pizza restaurant. As hard as they try,
it's okay, but I don't know. Over the years, I
have just like it's like, okay, now, why waste the
(06:36):
calories there when I could get Dominoes the couse right,
exactly make it worth while?
Speaker 3 (06:41):
I'm going to eat pizza, eat yeah.
Speaker 2 (06:43):
Yeah, and the real pizza and domino As you can
get that, you know, the fudge thing too, and you
can get the part.
Speaker 3 (06:49):
I know, I know, I love though the food, dude,
shouldn't be watching it ever.
Speaker 2 (06:55):
And I want to wrap things up with another survey
for you here. It's something we've been talking about recently. Anchovies.
Oh yeah, yeah, you're Caesar dressing, home made.
Speaker 3 (07:05):
Caesar Dressing, which is at Murphy Samonjody dot com.
Speaker 2 (07:07):
Yeah, we have a U gov survey here. They dug
into foods that Americans dislike the most. Oh yeah, because
you can see where this is going. Number three on
the list with sardines. Yeah, of course, Number two is
liver and number one anchovies.
Speaker 1 (07:22):
Anchovies.
Speaker 3 (07:23):
Well, yeah, rightly so.
Speaker 1 (07:25):
And I can handle two of those three. I'm not
a big liver person, but I can do sardines. I
haven't done them in a while, but I can do them.
But anchovies, I don't know. I mean, that's that's a
special thing. Well, I'm a salad. It's a special thing.
Nobody wants to be around you after you eat them,
but they're.
Speaker 3 (07:42):
Most people don't want to eat a whole anchovy and
chew it and deal with that. You're when you like
anchovies and you don't even maybe realize it, it's because
it's completely purade in a real legit caesar you know,
salad dressing, and my dressing has anthovy paste, not Anthovy's.
You don't want to touch the anthov I don't want
(08:03):
to deal with it. And the paste just is so easy.
Squeeze it out, measure it, put it in the bowl,
and start whisking it up. And I do have one
little kind of added here to the Food Dude podcast,
One little caveat, one little thing. I'm going to change
the next batch I make. The first batch that was
correct of the homemade Caesar dressing was with regular mayo.
(08:24):
That's the base and it was good, right, Murphy. And
then the second batch I made with low fat mayo,
and I was not a fan of that. Phoebe loved it,
Murphy loved it. They ate it up.
Speaker 1 (08:36):
What was missing?
Speaker 3 (08:37):
The fat? It just to me, wasn't creamy. I could
tell that it was low fat.
Speaker 1 (08:43):
Yeah, it's that is, you know, And I don't I
have to find any real substitute for that, you know
what I mean. That's why at some point, if you
really want that full flavored, go fat, yeah, you're just
going to have to do it right.
Speaker 3 (08:55):
You just the caveat or the I don't know, change
I'm going to make to the recipe even online on
our website. Is my recommendation is going to be like
organic mayo. We had some organic mayo from a you know,
sort of fancy local grocery store once and it was
even better than whatever's. It was more flavorful, and it.
Speaker 1 (09:17):
Was it's a lot more flavorful.
Speaker 3 (09:19):
Yeah, and it's softer. It's more liquidish and not as
you know, you get the feeling if you poured out
a mayo jar it would just stand up.
Speaker 1 (09:27):
This would not be like Blizzard.
Speaker 3 (09:29):
This was lighter and more fluid, more liquidity, which is
what I want for the dressing. So the next time
I'm going to use organic mayo, it'll cost a little
bit more, or maybe even the avocado based mayo. I'm
going to keep playing with it, but those that's the recommendation.
If you want a really good homemade Caesar dressing at home,
and I'm going to change it on the you know,
I'm gonna put the option of I recommend organic mayo. Okay, Okay,
(09:54):
thank you, food dude, you got it missed any part
of the show. Get it all on the Murphy Salmon
Jody Podcast. Best
Welcome to the Murphy Salmon Jody after the Show podcast.
Speaker 2 (00:03):
It's a food Dude podcast today. Hey, you know, in
the in the food Dude vaults, We've got thousands of
stories that never see the light today.
Speaker 3 (00:11):
Oh, then let's do it here.
Speaker 2 (00:12):
We had a few of those right here.
Speaker 1 (00:13):
Like I.
Speaker 2 (00:14):
We're going to start off with a survey on yelp
for the best chicken sandwich chain in America. Okay, I
want to take a guess.
Speaker 3 (00:22):
I'm going to say Chick fil A is probably at
the top.
Speaker 1 (00:25):
Murphy, Well, you know, I mean I like chicken salad
chick It's just not nationwide.
Speaker 3 (00:31):
Is that a chicken sandwich?
Speaker 2 (00:33):
Yeah?
Speaker 1 (00:34):
Because I thought you said chicken salad sandwich. You just
said chicken sandwich.
Speaker 3 (00:38):
No, He's you just must be thinking Saladin.
Speaker 1 (00:42):
Yeah, I guess so.
Speaker 3 (00:44):
When you say chicken sandwich, I think a big breaded
fried chicken breast between bread. Yeah.
Speaker 2 (00:50):
Yes, and even the regular chicken restaurants have those. Now
you know, Papayas has the big chicken sandwich. But number
three is raising canes. Oh yeah, Number two is Dave's
Hot Chicken and Numero who know they're not open on Sundays.
Speaker 3 (01:03):
Chickla.
Speaker 1 (01:05):
I think that was probably a given.
Speaker 3 (01:07):
Yeah, yeah, you guys remember. It's so funny because something
that's such a part of our lives and everybody knows it.
And do you remember the first time you ever had
chick fil A? Because I do. It is a cool
memory with my grandmother in a mall.
Speaker 1 (01:22):
Yeah, it was in the mall.
Speaker 2 (01:23):
That's where they used to all be in the mall.
Speaker 3 (01:25):
My grandmother, the preacher's wife, adored a company that would
close on Sunday for the Lord's Day. Yeah, okay, and
she loved the sandwich. She was like, Jody, this is
the best thing. It's a chicken sandwich. Can you believe
that she said it like that?
Speaker 2 (01:40):
Did you get the samples because you know how they
used to stand out in front of chick fil A?
Speaker 3 (01:44):
Yes, sir, I don't remember that.
Speaker 1 (01:45):
What would they give samples of? What? It's the little
little nuggtle nuggets. Oh, the nuggets.
Speaker 3 (01:50):
I didn't know that it would be like the breast.
I think it was cut into pieces and there was
a toothpick in it.
Speaker 1 (01:55):
I don't ever remember chick fil A in the mall
for whatever reason. I remember, you know, the free standing stories,
but none of them all.
Speaker 3 (02:02):
Oh you missed it, man, that was the first spot.
Speaker 2 (02:05):
Okay, yeah, hit that, and then we went right to
Spencer's not with Grandma. Oh that's right, no, sorry, take
her there, Chuck E Cheese. We now have the Chucks
adult arcades popping up speaking them all around the country and.
Speaker 3 (02:18):
It's that seems weird, but it's just for it.
Speaker 2 (02:20):
Well, I mean kids can play there too, but they
have the current games, but they also have classics like
Nispac Man, Mortal Combat, Donkey Kong, Centipede.
Speaker 1 (02:28):
Okay, and they're just called about it. You've got you've
got a couple of generations now of gamers. You know
what I'm saying. So it's it's a fit as an adult.
It makes perfect sense.
Speaker 2 (02:38):
Yes, and they do have one character any restaurant. It
doesn't move, but it just stands there to remind you.
Oh yeah, this is Chuck E Cheese.
Speaker 3 (02:45):
Wait, it's an animatronic that just stands there though. Yeah, okay,
so it doesn't have any animatronics.
Speaker 1 (02:51):
As a stuffed animal or a statue.
Speaker 3 (02:53):
Okay, that's fine with me. I don't need them moving.
Speaker 2 (02:56):
Hey, Murphy, I think you will like this one. It's
a new thing called called then hub an Ai powered
twenty four to seven smart store. They've got these around
the LA area right now. It's a little box, a
blue box, and inside is snacks, travel essentials. Late Night needs,
just your little tiny basics. And you walk up to it.
(03:17):
It's all glass. It's got two robotic arms, and you're like, well,
I need some tile and all diet coke and a
bag of chips, and it sounds like murph. You get
them all?
Speaker 3 (03:26):
Okay?
Speaker 1 (03:27):
It puts them on in one of the box for you.
Speaker 2 (03:28):
No, it does the thing where it drops them to
the bottom and you stick your hand through it, just
like vending.
Speaker 1 (03:32):
Now, yeah, okay, but do you pay? You do think
that's not the little claw game, because you get pretty frustrated.
Right It's like, I'm gonna get this tile way or
the other twenty dollars for two tile and.
Speaker 3 (03:42):
All I got it? Do you pay a halfty fee.
Speaker 2 (03:46):
And you're gonna pay a little extra?
Speaker 3 (03:48):
Yeah, I would do that when you need it in
the middle of the night and you can. Yeah, I'm
good with that.
Speaker 2 (03:52):
Got some new items for you here, a few new drinks.
Slice which is back on the shelves after like a
decade or so, they're coming out with Water and Slice. Okay,
and I don't know if you know this, but Slice
now they are claiming real not claiming, but real fruit juice,
no high fructose corn syrup. And they had prebiotics, probiotics
and post biotics.
Speaker 3 (04:13):
I didn't know they were post biotics me either. Posts
it on that Okay, I've never heard of that, but
I always thought Slice had real fruit fruit juice or
so they've claimed.
Speaker 2 (04:21):
Yeah. A W has got their new ice cream Sunday
Soda out right now. Blends Villanella ice cream flavor with
the rich flavor of fudge that sounds good and Coca
Cola Starlight, one of those weird flavors they put out
in the last few years. It's back right now, but
the only place you can get it is at Jack
in the Box.
Speaker 3 (04:42):
Okay, on their freestyle remember that Murphy. I think we
had some and it's it was just an odd, hard
to pinpoint flavor.
Speaker 1 (04:50):
They had a couple of them, and I'm trying to
remember all the names, but one of them tasted like
that bubblegum flavor that goes into medicine for kids. You know,
I'm talking about a liquid medicine. You know when you
get antibiotics as a kid, and it would have that
it's not really bubblegum, but kind of is.
Speaker 2 (05:05):
Yeah, you know that bubble gum chemical, bubble chemical with
an aftertaste.
Speaker 1 (05:09):
Yeah.
Speaker 2 (05:10):
Another more pizza news for you here, Red barn has
Deep Dish extra large pizzas. Now, if you remember the
food dude last week, we told you with the Giorno
now as extra large, Yeah, or Red Baron's getting in
the extra large game with Deep Dish Meat lover Is,
Super Supreme and Ultimate Pepperoni. At least you're all going
to take up more freezer space, aren't they, Which is
pretty fine.
Speaker 3 (05:30):
It doesn't really take up much actually, you stack it
in there. What's so funny about you, Sam being such
a pizza person and making your own dough. That's a
certain level of pizza love. But you also love frozen pizzas.
I think that's so interesting, which makes you a true
pizza person?
Speaker 2 (05:45):
Yeah, because the dough thing, you know, it takes a while.
You gotta make it, you gotta let it sit overnight
and all that stuff. Whereas every now and then you
just want a pizza and you can have one in
twenty minutes. I had the New Stranger Things pizza the
other day.
Speaker 3 (05:58):
It was pretty good.
Speaker 2 (05:59):
The one Supreme had everything on it. Yeah, because it's
Surfer Boys.
Speaker 3 (06:02):
The name that there's from the show Surfboard Pizza.
Speaker 1 (06:05):
Where are they selling those? I found them at Walmart? Okay, Yeah, I'm.
Speaker 3 (06:09):
Just not bringing home frozen pizzas. Murphy knows that. Yeah,
we're kind of trying to watch things, you know, trying
to watch it.
Speaker 1 (06:16):
Well, you know, and here's the thing about it. I just,
you know, if I'm going to get a pizza, I
have yet to find a frozen pizza that is anywhere
near as good as any sort of delivery or certainly
any sort of especialty pizza restaurant. As hard as they try,
it's okay, but I don't know. Over the years, I
have just like it's like, okay, now, why waste the
(06:36):
calories there when I could get Dominoes the couse right,
exactly make it worth while?
Speaker 3 (06:41):
I'm going to eat pizza, eat yeah.
Speaker 2 (06:43):
Yeah, and the real pizza and domino As you can
get that, you know, the fudge thing too, and you
can get the part.
Speaker 3 (06:49):
I know, I know, I love though the food, dude,
shouldn't be watching it ever.
Speaker 2 (06:55):
And I want to wrap things up with another survey
for you here. It's something we've been talking about recently. Anchovies.
Oh yeah, yeah, you're Caesar dressing, home made.
Speaker 3 (07:05):
Caesar Dressing, which is at Murphy Samonjody dot com.
Speaker 2 (07:07):
Yeah, we have a U gov survey here. They dug
into foods that Americans dislike the most. Oh yeah, because
you can see where this is going. Number three on
the list with sardines. Yeah, of course, Number two is
liver and number one anchovies.
Speaker 1 (07:22):
Anchovies.
Speaker 3 (07:23):
Well, yeah, rightly so.
Speaker 1 (07:25):
And I can handle two of those three. I'm not
a big liver person, but I can do sardines. I
haven't done them in a while, but I can do them.
But anchovies, I don't know. I mean, that's that's a
special thing. Well, I'm a salad. It's a special thing.
Nobody wants to be around you after you eat them,
but they're.
Speaker 3 (07:42):
Most people don't want to eat a whole anchovy and
chew it and deal with that. You're when you like
anchovies and you don't even maybe realize it, it's because
it's completely purade in a real legit caesar you know,
salad dressing, and my dressing has anthovy paste, not Anthovy's.
You don't want to touch the anthov I don't want
(08:03):
to deal with it. And the paste just is so easy.
Squeeze it out, measure it, put it in the bowl,
and start whisking it up. And I do have one
little kind of added here to the Food Dude podcast,
One little caveat, one little thing. I'm going to change
the next batch I make. The first batch that was
correct of the homemade Caesar dressing was with regular mayo.
(08:24):
That's the base and it was good, right, Murphy. And
then the second batch I made with low fat mayo,
and I was not a fan of that. Phoebe loved it,
Murphy loved it. They ate it up.
Speaker 1 (08:36):
What was missing?
Speaker 3 (08:37):
The fat? It just to me, wasn't creamy. I could
tell that it was low fat.
Speaker 1 (08:43):
Yeah, it's that is, you know, And I don't I
have to find any real substitute for that, you know
what I mean. That's why at some point, if you
really want that full flavored, go fat, yeah, you're just
going to have to do it right.
Speaker 3 (08:55):
You just the caveat or the I don't know, change
I'm going to make to the recipe even online on
our website. Is my recommendation is going to be like
organic mayo. We had some organic mayo from a you know,
sort of fancy local grocery store once and it was
even better than whatever's. It was more flavorful, and it.
Speaker 1 (09:17):
Was it's a lot more flavorful.
Speaker 3 (09:19):
Yeah, and it's softer. It's more liquidish and not as
you know, you get the feeling if you poured out
a mayo jar it would just stand up.
Speaker 1 (09:27):
This would not be like Blizzard.
Speaker 3 (09:29):
This was lighter and more fluid, more liquidity, which is
what I want for the dressing. So the next time
I'm going to use organic mayo, it'll cost a little
bit more, or maybe even the avocado based mayo. I'm
going to keep playing with it, but those that's the recommendation.
If you want a really good homemade Caesar dressing at home,
and I'm going to change it on the you know,
I'm gonna put the option of I recommend organic mayo. Okay, Okay,
(09:54):
thank you, food dude, you got it missed any part
of the show. Get it all on the Murphy Salmon
Jody Podcast. Best
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Betrayal Weekly is back for a new season. Every Thursday, Betrayal Weekly shares first-hand accounts of broken trust, shocking deceptions, and the trail of destruction they leave behind. Hosted by Andrea Gunning, this weekly ongoing series digs into real-life stories of betrayal and the aftermath. From stories of double lives to dark discoveries, these are cautionary tales and accounts of resilience against all odds. From the producers of the critically acclaimed Betrayal series, Betrayal Weekly drops new episodes every Thursday. If you would like to share your story, you can reach out to the Betrayal Team by emailing them at betrayalpod@gmail.com and follow us on Instagram at @betrayalpod and @glasspodcasts. Please join our Substack for additional exclusive content, curated book recommendations, and community discussions. Sign up FREE by clicking this link Beyond Betrayal Substack. Join our community dedicated to truth, resilience, and healing. Your voice matters! Be a part of our Betrayal journey on Substack.
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by Audiochuck Media Company.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.