June 6, 2025 • 13 mins
IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about Costco’s ice cream Sandos, the 6 size classifications for egg sizes, & Sam’s Club’s new customer chosen drink.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Foody Friday every Friday with our Fork reporter Neil Savager.
This is where he changes hats because tomorrow it's his
show and it's all about food and that's from two
to five pm and you can reach him at Fork Reporter. Now, Neil,
of course, thank you for bringing this up because it's
(00:21):
a Costco topic. I'm beento Costco a couple of times
this week, and you know I can't even I have
a friend of mine drive me to Costco.
Speaker 2 (00:32):
That's how important it is.
Speaker 1 (00:34):
A matter of fact, there's a video of me buzzing
around in one of those Costco scooters.
Speaker 3 (00:39):
Now you lost me at you have a friend?
Speaker 1 (00:43):
Uh yeah, okay, I have an acquaintance. Okay, I have
someone that I've paid it's called Uber. Well no, well yeah,
I've done that too, But no, this is are yoh
way moo because all the lift and Uber drivers don't
want to deal with me, so I have to go
to wait a moment. That's true, all right? Costco ice
(01:05):
cream sandwiches.
Speaker 3 (01:07):
Have you ever had these?
Speaker 2 (01:08):
I have not?
Speaker 3 (01:09):
Okay, so they're this cult favorite there at Costco. They'
are these really cool little Nightingale ice cream sandwiches. And
last year they had the Cookie Monster flavor, which was
a huge hit, sold out at Costco stores I think
in like a week or something. Trendy, big time trendy
(01:31):
flavor vanilla ice cream. It was infused with cookie crumb
crumbs in there, and it was between two chocolate chip cookies.
Huge right, So now the folks at Nightingale have made
their long awaited return to Costco freezers. So this is
as I know, it's a little hazy today, but as
the sun comes in, they've got this new Strawberry shortcake
(01:54):
flavor and it's strawberry ice cream filling there nestled between
two brown sugar cookies. And this is supposed to be
a massive hit as well. And they're just the size
and the ratios between the ice cream and the cookie
are just spot on. So these will probably sell out
(02:15):
pretty quickly. But who doesn't love good ice cream Sando
as much as I love Costco.
Speaker 1 (02:21):
There were a couple of things that I'm not crazy
about Costco. One of their ice cream is uh, for
some reason, I'm not the nuts about it. And Kurkling
toilet this is, oh, it's okay, okay, Because they have
their sort of equivalent of a dove bar, you know,
the chocolate covered ice cream bars, which are pretty good,
(02:45):
but toilet paper. And probably the worst thing Costco has
ever done in the history of Costco is remove the churros,
which were unbelievably good, and now it's that chocolate chip cookie,
big chalk, the chip cookie with the big calories.
Speaker 3 (03:02):
Yeah.
Speaker 2 (03:03):
Yeah, I'm not a big fan, but.
Speaker 3 (03:06):
Okay, I will try those. Yeah, I would suggest that
you do. I think that you might be pleasantly surprised
how good they are. But again, this is not Kirklin.
And they're nineteen almost twenty bucks.
Speaker 1 (03:23):
Oh for how many that's a pretty priceteen sandwiches.
Speaker 3 (03:27):
It's about a buck eleven per all right.
Speaker 1 (03:30):
And normally ice cream sandwiches are well if you're buying.
Speaker 3 (03:34):
Them in manies, and these are about These are like
half the size of a regular or maybe even a
little smaller of a regular ice cream sandwich. They've got
more ice cream in them, but they're kind of smaller.
Speaker 1 (03:50):
And I like traditional ice cream sandwiches, the thin ice
cream sandwiches with not a lot and it's not quite
ice cream. It's yeah, it's an ice cream food, is
what they call it.
Speaker 3 (04:04):
I'd love that too, though. I'm a sucker for the
old school bad vanilla ice cream, you know sandwiches.
Speaker 1 (04:12):
Yeah, they're great, and you can't unwrap them, and you
cannot unwrap them, what is that about?
Speaker 2 (04:18):
And then you purposely make them that way.
Speaker 3 (04:20):
When you do unwrap them and you finally get your
hands on the chocolate, it sticks to your fingers. It's yeah,
it's pretty, but that's part of the experience. Man.
Speaker 1 (04:29):
Yeah, no, I absolutely love that and those all bye
and that that is dirt cheap. I think who had
Nestley has that? The cheap yeah, cheap o creep o
ice cream sandwiches.
Speaker 3 (04:41):
And they have off brands everywhere.
Speaker 1 (04:44):
Yeah, but they have the high end stuff and don't
even bother. Don't bother with the high end stuff. Go
with your changes going to be you can get some
pretty insane high end ice cream sandwiches.
Speaker 3 (04:55):
You know what I saw someone do once and it
was pretty fascinating. And they went ahead and they made
ad modified chocolate cake, put it in a cookie sheet,
you know, obviously sprayed it with some oil and stuff
like that, and baked two big cookie sheets of this
(05:15):
chocolate cake thin chocolate cake, and then got vanilla ice
cream and smoothed it, let it get a little soft,
then smoothed it out in another pan uh and made
a massive uh, just a massive oversized uh. Which ice
cream sandwich? Ice cream sandwich? And then served that for
(05:37):
a kid's party and they cut it.
Speaker 2 (05:39):
That is actually a great idea.
Speaker 1 (05:41):
Now you have to read recipe because now you have
to refreeze it, of course, because you want to rock hard.
Speaker 3 (05:46):
Yeah, but how great is that for kids? I would
be I would say I would eat that in a city.
Speaker 2 (05:53):
Yeah, probably all right.
Speaker 1 (05:55):
Is the host of the Fork Report two to five
pm and his social address is at fork Reporter.
Speaker 3 (06:04):
Yeah.
Speaker 2 (06:04):
People write you do? People write you a lot?
Speaker 1 (06:08):
Yeah, asking advice for food or talking about what.
Speaker 3 (06:12):
A social media quite a bit, okay, and.
Speaker 2 (06:15):
You're pretty good.
Speaker 1 (06:15):
I know every time I go every time I go
out with to Neil for a meal, every single time,
he snaps a picture of the meal every time.
Speaker 3 (06:26):
Yeah, every meal.
Speaker 1 (06:27):
It's my job, man, No, it's not what taking pictures
of every time I go out to a meal with you.
Speaker 3 (06:35):
You always take a picture of the check that you pay.
Speaker 1 (06:39):
No, I actually don't, No, I don't, but good point,
good point.
Speaker 2 (06:45):
I don't want to look at it.
Speaker 1 (06:46):
Because I don't want to look at I don't even
want to look at it because the amount of food
you eat. Okay, there are six size classification for eggs.
Speaker 2 (06:55):
I did not know that. So Neil tell us.
Speaker 3 (06:58):
About that a second. Shut up, Cono laughing at fat jokes.
Shut up, dummy.
Speaker 2 (07:06):
Yeah he is fat. Yeah, there's no question about.
Speaker 3 (07:08):
It's a lot. He eats so much.
Speaker 2 (07:10):
Oh yeah, both.
Speaker 1 (07:11):
No, No, you've never you have never had a meal
with Neil and handle.
Speaker 2 (07:15):
Oh it is a joy.
Speaker 1 (07:16):
Well you'll you'll, uh, you'll see it tomorrow night.
Speaker 2 (07:21):
You'll see it tomorrow night.
Speaker 3 (07:24):
All right. So there's pee wee eggs and they're about
fifteen ounces per dozen. And that's kind of how they
break these down.
Speaker 2 (07:32):
Peewall ag literally, that's the name. Peewee.
Speaker 3 (07:35):
Yeah, pee wee, pee wee. Almost never ever ever see
them in a grocery store. All right, what are those?
Speaker 2 (07:42):
What do they do with those?
Speaker 3 (07:45):
Well, you can still use them. They're just small, small,
And I'll explain all of this in a second because
it's fascinating sort of. Small eggs or at least eighteen
ounces per dozen, Medium are twenty one ounces per in
Large eggs are at least twenty four ounces per dozen,
extra large are twenty seven ounces per dozen, and jumbo
(08:07):
eggs are at least thirty ounces per dozen. Now, they're organic,
so it's not they're not manufactured, so they're gonna vary
a little bit, but they're weighed out. Now. Pee wee
eggs come from brand new baby chickens, like at the
very beginning, and I hate to state the obvious, but
jumpo eggs come from older animals. They're little egg shoots,
(08:34):
I guess get bigger as they get older.
Speaker 1 (08:36):
Well, I'm not going to touch that one. No, not
with a ten inch pole. I'll tell you that right now, if.
Speaker 3 (08:43):
You could borrow one from someone. But yeah, this in
this particular case, you're looking at the pee wee eggs.
Almost never find them anywhere. You never find small eggs
really in a grocery store. Usually medium you might find.
And then it goes all the way up from that
to jumbo egggs.
Speaker 1 (09:02):
Is there any quality difference between the small and the large?
Speaker 3 (09:08):
No, Nutritionally they're the same. It's it's just the amount
of eggs getting so. On average, extra large eggs tend
to weigh about like about two and a quarter ounces
per egg. Large is about two ounces, and then jumbo
eggs are about two and a half ounce.
Speaker 1 (09:26):
All right, so I let me make Let me make
an assumption and tell me if I'm right. The small
eggs that are not going into grocery stores are going
to be used for industrial use.
Speaker 2 (09:37):
They sell them to manufacturers of whatever it to waste.
Speaker 1 (09:43):
No. I understand issue though, But the point is, am
I right on that that they're those are going to
processors who use eggs for food?
Speaker 3 (09:52):
Yeah, they're no food baking and the like. However, here's
the issue is this come gets into recipes. Baking is science,
and that means the difference in the egg size, and
even that little bit a quarter an ounce or so
(10:14):
or half an ounce difference in an egg wouldn't make
a difference in if you're just baking something you a
one off or you're doing a cake or something, because
on average you're really only going to be using a
couple eggs, probably in a recipe, so it's not going
to make that big a difference. The eggs make a
difference when you start making larger batches. So the rule
(10:37):
of thumb is for eggs or less, it doesn't matter
really if you're using a large egg extra large egg,
it's not going to make a big difference. However, mathematically,
people try and upscale a recipe, and you might get
away with that by doubling a recipe, but once you
get in to tripling a recipe, the math goes wonky
(11:01):
because the chemistry changes and it becomes more difficult. As
a matter of fact, when you get a cookbook from
a well known chef, they have to bring in an
expert to change the recipe for home use because they're
used to creating it in a restaurant environment and it's
totally different. So they actually have to have an expert
(11:24):
come and change the recipe. So if you do less
than four eggs in a recipe, it's not going to
matter if you're using a larger extra large However, if
you're doubling or tripling the recipe, then yes, it starts
to add too much moisture in there, and it starts
to change the structure of the recipe.
Speaker 1 (11:43):
I've learned from you. Then, when it comes to baking,
the measurements have to be exact that you do not
want a lot of difference or variation in the amount
of flour, the amount of sugar that goes out absolutely.
Speaker 3 (11:56):
Okay. Here's the thing is, we we are different here
in the States, not only because of you know, we
don't use the metric system and things like that, but
we tend to measure things in volume, so we use
a cup or a half cup or a quarter cup,
and that can change depending on if you scoop the
flour up, if you put it in there with a spoon,
(12:19):
if you you know, tap it down. All those things
can change drastically the amount of flour that's in there.
The best way when baking is a scale way. Everything
in grams and your recipes will stay identical. There is
no no baker worth their salt, no pun intended. That
(12:42):
is not using a scale. They're not using like a
cup for measurement or things like volume. There's too many variables,
so you have to have to be precise.
Speaker 2 (12:52):
Yeah.
Speaker 1 (12:52):
I remember in my younger days, Boy was I very
very careful with my scale. But then that was for
coke and you would do it for a gram and
you had to be very very precise.
Speaker 3 (13:07):
Okay, similar but different.
Speaker 2 (13:09):
Okay, fair enough coming out.
Speaker 3 (13:10):
Because for you it wasn't recipe, it was no cost.
Speaker 2 (13:15):
That is correct,
Foody Friday every Friday with our Fork reporter Neil Savager.
This is where he changes hats because tomorrow it's his
show and it's all about food and that's from two
to five pm and you can reach him at Fork Reporter. Now, Neil,
of course, thank you for bringing this up because it's
(00:21):
a Costco topic. I'm beento Costco a couple of times
this week, and you know I can't even I have
a friend of mine drive me to Costco.
Speaker 2 (00:32):
That's how important it is.
Speaker 1 (00:34):
A matter of fact, there's a video of me buzzing
around in one of those Costco scooters.
Speaker 3 (00:39):
Now you lost me at you have a friend?
Speaker 1 (00:43):
Uh yeah, okay, I have an acquaintance. Okay, I have
someone that I've paid it's called Uber. Well no, well yeah,
I've done that too, But no, this is are yoh
way moo because all the lift and Uber drivers don't
want to deal with me, so I have to go
to wait a moment. That's true, all right? Costco ice
(01:05):
cream sandwiches.
Speaker 3 (01:07):
Have you ever had these?
Speaker 2 (01:08):
I have not?
Speaker 3 (01:09):
Okay, so they're this cult favorite there at Costco. They'
are these really cool little Nightingale ice cream sandwiches. And
last year they had the Cookie Monster flavor, which was
a huge hit, sold out at Costco stores I think
in like a week or something. Trendy, big time trendy
(01:31):
flavor vanilla ice cream. It was infused with cookie crumb
crumbs in there, and it was between two chocolate chip cookies.
Huge right, So now the folks at Nightingale have made
their long awaited return to Costco freezers. So this is
as I know, it's a little hazy today, but as
the sun comes in, they've got this new Strawberry shortcake
(01:54):
flavor and it's strawberry ice cream filling there nestled between
two brown sugar cookies. And this is supposed to be
a massive hit as well. And they're just the size
and the ratios between the ice cream and the cookie
are just spot on. So these will probably sell out
(02:15):
pretty quickly. But who doesn't love good ice cream Sando
as much as I love Costco.
Speaker 1 (02:21):
There were a couple of things that I'm not crazy
about Costco. One of their ice cream is uh, for
some reason, I'm not the nuts about it. And Kurkling
toilet this is, oh, it's okay, okay, Because they have
their sort of equivalent of a dove bar, you know,
the chocolate covered ice cream bars, which are pretty good,
(02:45):
but toilet paper. And probably the worst thing Costco has
ever done in the history of Costco is remove the churros,
which were unbelievably good, and now it's that chocolate chip cookie,
big chalk, the chip cookie with the big calories.
Speaker 3 (03:02):
Yeah.
Speaker 2 (03:03):
Yeah, I'm not a big fan, but.
Speaker 3 (03:06):
Okay, I will try those. Yeah, I would suggest that
you do. I think that you might be pleasantly surprised
how good they are. But again, this is not Kirklin.
And they're nineteen almost twenty bucks.
Speaker 1 (03:23):
Oh for how many that's a pretty priceteen sandwiches.
Speaker 3 (03:27):
It's about a buck eleven per all right.
Speaker 1 (03:30):
And normally ice cream sandwiches are well if you're buying.
Speaker 3 (03:34):
Them in manies, and these are about These are like
half the size of a regular or maybe even a
little smaller of a regular ice cream sandwich. They've got
more ice cream in them, but they're kind of smaller.
Speaker 1 (03:50):
And I like traditional ice cream sandwiches, the thin ice
cream sandwiches with not a lot and it's not quite
ice cream. It's yeah, it's an ice cream food, is
what they call it.
Speaker 3 (04:04):
I'd love that too, though. I'm a sucker for the
old school bad vanilla ice cream, you know sandwiches.
Speaker 1 (04:12):
Yeah, they're great, and you can't unwrap them, and you
cannot unwrap them, what is that about?
Speaker 2 (04:18):
And then you purposely make them that way.
Speaker 3 (04:20):
When you do unwrap them and you finally get your
hands on the chocolate, it sticks to your fingers. It's yeah,
it's pretty, but that's part of the experience. Man.
Speaker 1 (04:29):
Yeah, no, I absolutely love that and those all bye
and that that is dirt cheap. I think who had
Nestley has that? The cheap yeah, cheap o creep o
ice cream sandwiches.
Speaker 3 (04:41):
And they have off brands everywhere.
Speaker 1 (04:44):
Yeah, but they have the high end stuff and don't
even bother. Don't bother with the high end stuff. Go
with your changes going to be you can get some
pretty insane high end ice cream sandwiches.
Speaker 3 (04:55):
You know what I saw someone do once and it
was pretty fascinating. And they went ahead and they made
ad modified chocolate cake, put it in a cookie sheet,
you know, obviously sprayed it with some oil and stuff
like that, and baked two big cookie sheets of this
(05:15):
chocolate cake thin chocolate cake, and then got vanilla ice
cream and smoothed it, let it get a little soft,
then smoothed it out in another pan uh and made
a massive uh, just a massive oversized uh. Which ice
cream sandwich? Ice cream sandwich? And then served that for
(05:37):
a kid's party and they cut it.
Speaker 2 (05:39):
That is actually a great idea.
Speaker 1 (05:41):
Now you have to read recipe because now you have
to refreeze it, of course, because you want to rock hard.
Speaker 3 (05:46):
Yeah, but how great is that for kids? I would
be I would say I would eat that in a city.
Speaker 2 (05:53):
Yeah, probably all right.
Speaker 1 (05:55):
Is the host of the Fork Report two to five
pm and his social address is at fork Reporter.
Speaker 3 (06:04):
Yeah.
Speaker 2 (06:04):
People write you do? People write you a lot?
Speaker 1 (06:08):
Yeah, asking advice for food or talking about what.
Speaker 3 (06:12):
A social media quite a bit, okay, and.
Speaker 2 (06:15):
You're pretty good.
Speaker 1 (06:15):
I know every time I go every time I go
out with to Neil for a meal, every single time,
he snaps a picture of the meal every time.
Speaker 3 (06:26):
Yeah, every meal.
Speaker 1 (06:27):
It's my job, man, No, it's not what taking pictures
of every time I go out to a meal with you.
Speaker 3 (06:35):
You always take a picture of the check that you pay.
Speaker 1 (06:39):
No, I actually don't, No, I don't, but good point,
good point.
Speaker 2 (06:45):
I don't want to look at it.
Speaker 1 (06:46):
Because I don't want to look at I don't even
want to look at it because the amount of food
you eat. Okay, there are six size classification for eggs.
Speaker 2 (06:55):
I did not know that. So Neil tell us.
Speaker 3 (06:58):
About that a second. Shut up, Cono laughing at fat jokes.
Shut up, dummy.
Speaker 2 (07:06):
Yeah he is fat. Yeah, there's no question about.
Speaker 3 (07:08):
It's a lot. He eats so much.
Speaker 2 (07:10):
Oh yeah, both.
Speaker 1 (07:11):
No, No, you've never you have never had a meal
with Neil and handle.
Speaker 2 (07:15):
Oh it is a joy.
Speaker 1 (07:16):
Well you'll you'll, uh, you'll see it tomorrow night.
Speaker 2 (07:21):
You'll see it tomorrow night.
Speaker 3 (07:24):
All right. So there's pee wee eggs and they're about
fifteen ounces per dozen. And that's kind of how they
break these down.
Speaker 2 (07:32):
Peewall ag literally, that's the name. Peewee.
Speaker 3 (07:35):
Yeah, pee wee, pee wee. Almost never ever ever see
them in a grocery store. All right, what are those?
Speaker 2 (07:42):
What do they do with those?
Speaker 3 (07:45):
Well, you can still use them. They're just small, small,
And I'll explain all of this in a second because
it's fascinating sort of. Small eggs or at least eighteen
ounces per dozen, Medium are twenty one ounces per in
Large eggs are at least twenty four ounces per dozen,
extra large are twenty seven ounces per dozen, and jumbo
(08:07):
eggs are at least thirty ounces per dozen. Now, they're organic,
so it's not they're not manufactured, so they're gonna vary
a little bit, but they're weighed out. Now. Pee wee
eggs come from brand new baby chickens, like at the
very beginning, and I hate to state the obvious, but
jumpo eggs come from older animals. They're little egg shoots,
(08:34):
I guess get bigger as they get older.
Speaker 1 (08:36):
Well, I'm not going to touch that one. No, not
with a ten inch pole. I'll tell you that right now, if.
Speaker 3 (08:43):
You could borrow one from someone. But yeah, this in
this particular case, you're looking at the pee wee eggs.
Almost never find them anywhere. You never find small eggs
really in a grocery store. Usually medium you might find.
And then it goes all the way up from that
to jumbo egggs.
Speaker 1 (09:02):
Is there any quality difference between the small and the large?
Speaker 3 (09:08):
No, Nutritionally they're the same. It's it's just the amount
of eggs getting so. On average, extra large eggs tend
to weigh about like about two and a quarter ounces
per egg. Large is about two ounces, and then jumbo
eggs are about two and a half ounce.
Speaker 1 (09:26):
All right, so I let me make Let me make
an assumption and tell me if I'm right. The small
eggs that are not going into grocery stores are going
to be used for industrial use.
Speaker 2 (09:37):
They sell them to manufacturers of whatever it to waste.
Speaker 1 (09:43):
No. I understand issue though, But the point is, am
I right on that that they're those are going to
processors who use eggs for food?
Speaker 3 (09:52):
Yeah, they're no food baking and the like. However, here's
the issue is this come gets into recipes. Baking is science,
and that means the difference in the egg size, and
even that little bit a quarter an ounce or so
(10:14):
or half an ounce difference in an egg wouldn't make
a difference in if you're just baking something you a
one off or you're doing a cake or something, because
on average you're really only going to be using a
couple eggs, probably in a recipe, so it's not going
to make that big a difference. The eggs make a
difference when you start making larger batches. So the rule
(10:37):
of thumb is for eggs or less, it doesn't matter
really if you're using a large egg extra large egg,
it's not going to make a big difference. However, mathematically,
people try and upscale a recipe, and you might get
away with that by doubling a recipe, but once you
get in to tripling a recipe, the math goes wonky
(11:01):
because the chemistry changes and it becomes more difficult. As
a matter of fact, when you get a cookbook from
a well known chef, they have to bring in an
expert to change the recipe for home use because they're
used to creating it in a restaurant environment and it's
totally different. So they actually have to have an expert
(11:24):
come and change the recipe. So if you do less
than four eggs in a recipe, it's not going to
matter if you're using a larger extra large However, if
you're doubling or tripling the recipe, then yes, it starts
to add too much moisture in there, and it starts
to change the structure of the recipe.
Speaker 1 (11:43):
I've learned from you. Then, when it comes to baking,
the measurements have to be exact that you do not
want a lot of difference or variation in the amount
of flour, the amount of sugar that goes out absolutely.
Speaker 3 (11:56):
Okay. Here's the thing is, we we are different here
in the States, not only because of you know, we
don't use the metric system and things like that, but
we tend to measure things in volume, so we use
a cup or a half cup or a quarter cup,
and that can change depending on if you scoop the
flour up, if you put it in there with a spoon,
(12:19):
if you you know, tap it down. All those things
can change drastically the amount of flour that's in there.
The best way when baking is a scale way. Everything
in grams and your recipes will stay identical. There is
no no baker worth their salt, no pun intended. That
(12:42):
is not using a scale. They're not using like a
cup for measurement or things like volume. There's too many variables,
so you have to have to be precise.
Speaker 2 (12:52):
Yeah.
Speaker 1 (12:52):
I remember in my younger days, Boy was I very
very careful with my scale. But then that was for
coke and you would do it for a gram and
you had to be very very precise.
Speaker 3 (13:07):
Okay, similar but different.
Speaker 2 (13:09):
Okay, fair enough coming out.
Speaker 3 (13:10):
Because for you it wasn't recipe, it was no cost.
Speaker 2 (13:15):
That is correct,
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I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
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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.
Ridiculous History
History is beautiful, brutal and, often, ridiculous. Join Ben Bowlin and Noel Brown as they dive into some of the weirdest stories from across the span of human civilization in Ridiculous History, a podcast by iHeartRadio.