October 17, 2025 • 14 mins
IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about ice cream sandwiches, Taco Bell bringing back a favorite menu item, the SOLD OUT DiGiorno pizza is back for the holidays, and a recall on cinnamon.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
I'm in the movie for food.
Speaker 2 (00:04):
Can't fie?
Speaker 3 (00:05):
Am six forty bill handle here on a Foody Friday.
Speaker 1 (00:10):
October seventeenth.
Speaker 3 (00:12):
Okay, now it's Foody Friday with Neil host of The
Fork Report tomorrow afternoon two to five.
Speaker 1 (00:18):
His address is at Fork Reporter. Let's start with Taco Bell.
Speaker 3 (00:22):
Neil bringing back a favorite menu item, and if I'm
not mistaken, that's the Dell Taco Grande burrito, Right.
Speaker 4 (00:34):
Isn't that everything at Taco Bell, It's like the Grande, this,
the supreme that. But they're bringing back a discontinued menu
item that people love. Now, they've been doing a ton of,
you know, reintroducing favorites to fans this whole year, and
(00:54):
there is one that has been kind of hovering.
Speaker 2 (00:57):
So during the time where you.
Speaker 4 (00:59):
Know, Mickey these is shifting to their boo buckets and
all this, and you got Starbucks with peppermint mocha and
Duncan's Halloween candy bar latte and all these things, Taco
Bell is focusing on bringing back some of the things
that people really really loved, and in this case, the
beefy crunch burrito. So they discontinued this burrito back in
(01:22):
twenty twenty three or so, maybe even a little earlier,
and it went away, and then it was voted as
being one of the best things and people wanted it back.
So a couple months ago there was whisperings and some
folks on Reddit were sharing that the beefy crunch burrito
was coming back, but then nothing.
Speaker 2 (01:46):
It didn't. No one really hurt anything, but.
Speaker 4 (01:50):
This fan favorite that has rice, flaming hot, free Do's, beef,
sour cream, nacho cheese, it.
Speaker 2 (02:01):
Was brought back. So let me ask you.
Speaker 1 (02:05):
Yes, sorry, in that if it's a fan favorite and.
Speaker 3 (02:10):
It does well, why do they yank it from the
market other than to somehow do focus groups that say
gets people more excited gets them back into taco bell?
Because I don't understand how a fast food outlet that
has something that's insanely popular all of a sudden says it's.
Speaker 1 (02:31):
Off the menu.
Speaker 4 (02:33):
This may not be specific to this, but I it's
an excellent question, and I've seen this happen before.
Speaker 2 (02:40):
It could be a myriad of things.
Speaker 4 (02:44):
It could be extra time consuming to make and therefore
it loses profit. Certain ingredients inside it may go up
or become more expensive. Any of these things, or it's
just difficult to produce in a timely manner, whatever it is,
or it's regional. Maybe some people love it in certain
(03:04):
areas don't and others. Whatever it is, these things come
back and forth, or they find like the McRib or
something that if they bring it back every now and again,
it does better. Maybe the ingredients are so expensive it's
hard to make a lot of money with it. It could
be so many different things.
Speaker 1 (03:24):
Yeah, the McRib.
Speaker 3 (03:25):
I mean, I don't know anybody who does not love
the McRib. And technically we talked about how you make McRib.
Neil is now making mcribs with his three D printer
out of plastic and it actually tastes better when Neil
makes it than when they make it.
Speaker 4 (03:41):
Yeah, on my laser cutter, I'm taking a part wood
fiber and no, they actually use real actual pork in that, but.
Speaker 1 (03:52):
That's ground up and they put I would guess.
Speaker 4 (03:56):
I actually watch a video of them making it and
how they process how they do it McDonald's because people
often wondered what it.
Speaker 3 (04:05):
Was, they show how they that's it's it's my favorite
thing that comes out of McDonald's.
Speaker 1 (04:10):
It really does not.
Speaker 2 (04:12):
Only the cable quarter pounder with cheese either.
Speaker 4 (04:16):
All right, so this beffee crunch burrito is available on
menus now. It's a limited time. It's about five point
fifty or so. But it's spicy, crunchy, cheesy, and people
love it. But this too, will not be around forever.
Speaker 3 (04:35):
In terms of price at Taco Bell or even Dell Taco,
I've noticed that other fast food outlets, particularly Carls Junior,
which is insanely expensive, prices are rising dramatically because of inflation.
The one that keeps uh it keeps our prices reasonable
in and out Burger, burger fries and a drink is
(04:58):
ten bucks.
Speaker 4 (04:59):
No, They've worked really hard to keep their numbers at
you know, that same level. They had to go up
like everybody else. But it's I think it's one of
the best values out there.
Speaker 3 (05:14):
And Taco Bell and Dell Taco are they still considered
good values as one more expensive and then the other.
Speaker 2 (05:22):
Oh, I think they're fairly neck and neck, quite honestly.
Speaker 4 (05:25):
And I think that you know, for your buck, you'll
probably get more food at a Taco Bell than anywhere else.
Speaker 3 (05:34):
To give you an idea of how old I am,
because I'm one hundred and fifty years old. I actually remember, now,
I wasn't very old. That was obviously very young at
that time. Not obviously, I was very young at the
time where you could go to Taco Bell and they
had their sales ten tacos for a dollar. Now, that
(05:54):
had to be a big loss leader. But or maybe
it was gold on. Maybe it was one taco for
ten dollars.
Speaker 1 (06:07):
I'm trying to remember which one.
Speaker 2 (06:08):
It worked fining tacos.
Speaker 3 (06:11):
At one point they were well when McDonald's first came out,
how much was a burger eighteen cents?
Speaker 2 (06:17):
I don't know. I did not exist yet.
Speaker 3 (06:20):
Yeah, I didn't exist either, but it's always fun looking
at her. And we continue on and finish up foody
Friday on this day and story about did your know pizza? Now?
Did you know pizza? I happened to it's my favorite
frozen pizza. Well, yeah, I really like it. It's there
are three kinds of pizza that are my favorite for
(06:42):
frozen pizzas Digorno.
Speaker 1 (06:44):
And it's actually reasonably priced. It's not crazy.
Speaker 3 (06:47):
Pizza is at the supermarket run all the way from
about eighty nine cents for the ones that are not
such good quality. Up to nine ten bucks twelve dollars sometimes.
Speaker 1 (06:57):
So the journo is great.
Speaker 3 (07:00):
And of course we've talked about Domino's Pizza, their pan pizza,
which you and I both love. And there's a ball
I don't know if you've ever eaten a ballpark pizza.
Ballpark Pizza is here in Orange County. It's literally the
best pizza I've had in the United States, traditional pizza
house pizza. But let's talk about Oh, it's amazing, So
(07:21):
let's talk about the journo pizza and what's going on.
Speaker 2 (07:25):
This is something that's been going on for a couple
of years.
Speaker 4 (07:28):
As a matter of fact, when I filled in on
Thanksgiving for you, as I do every year, Amy King
was doing wake up Call and Nick Pegliacchini he.
Speaker 2 (07:45):
Brought one of these.
Speaker 4 (07:46):
He made one of these, And what it is is
a specialty pizza that the journal only puts out limited
and it's a thanks Giving pizza, which is basically Thanksgiving
dinner on a crust. So you've got roasted turkey on there,
you've got green beans, you've got mashed potatoes, you have stuffing,
(08:07):
you have everything on this Thanksgiving pizza. You know, gravy, sweet, potatoes.
All of these things sounds a little sounds a little strange.
Speaker 1 (08:18):
But is it good?
Speaker 2 (08:20):
It is? It actually is.
Speaker 4 (08:22):
Now I've only had a creation of someone else's who
put these things together on them.
Speaker 2 (08:28):
But they did work that.
Speaker 4 (08:30):
The limited style that or the limited pizza that they
do for De Journal is really hard to get and
they always sell out very quickly. Oftentimes you have to
jump through some hoop to get one. But what sounds
(08:52):
like a total gimmick actually is is pretty nice combination.
Speaker 1 (08:57):
Oh interesting, well, because think of it.
Speaker 4 (08:59):
If you're using gravy as the sauce and stuff, then
basically the crust becomes bread roll.
Speaker 1 (09:08):
Yeah that makes sense. Yeah. One of the things.
Speaker 3 (09:12):
My favorite the Jordan pizza is self rising crust because
I like a bready pizza.
Speaker 1 (09:17):
And these are Are there any new pizzas coming out?
Speaker 3 (09:19):
Are they expanding the range of pieces Like Oreo cookies,
Now you can get in any flavor, right, smoked meat flavor,
I mean, it doesn't matter, double crust, double filling. Are
the frozen pizzas doing the same thing. Are they expanding
their lips selections?
Speaker 4 (09:37):
They are getting better because now you can get thin crust,
you can get all kinds of different crusts. That's one thing.
Uh Two, we tend to eat pretty basic pizzas. We
like our pepperoni, we like our cheese pizza, we like vegetables.
Every now and again, i'll see something where somebody's more creative.
(09:57):
They have these higher end pizzas now that a little
chefy in the freezer department that you can get that
might have other things on top of them that would
be non traditional or a little more chefy or fancy.
And I've had some of them and they're absolutely delicious.
But I also think this happens in restaurants as well,
(10:19):
as I've said this on the fork Port many times,
and that is that whenever a trend ends up on
a pizza, the trend is over. So like Beria, for example,
a stewed meat, a Mexican stewed meat that's fantastic, delicious,
the minute it ends up on a pizza, that trend
(10:39):
is over.
Speaker 2 (10:40):
You know.
Speaker 4 (10:41):
It's just one of those things people will try making
pizzas out of everything, But really we tend to like
fairly traditional pizzas.
Speaker 3 (10:49):
Yeah, and you know, now the new the newest pizza
is the stuffed crust pizza that has cheese e.
Speaker 2 (10:57):
Oh yeah, the crust crust has been around for a while.
Speaker 4 (10:59):
They even do pull apart pizzas where or half in
a half?
Speaker 3 (11:04):
Yeah? Those yeah, those are pricey. The stuff cruss winds
are a lot more money. They're two three bucks more
and I find those just more money. But anyway, so
much for pieces. Always keep pizza in the freezer always.
Let's finish up with ice cream sandwiches.
Speaker 4 (11:20):
Oh okay, so these were These ice cream sandwiches are
crazy because they came out and people loved them. They
were at Costco and they couldn't keep them in stock.
So now Target has them and people are going nuts.
They're the Nightingale ice cream sandwiches. Just an amazing dessert
(11:44):
and they are handcrafted ice cream sandwiches. They're available in
five flavors and people dig them. They're just they wherever
they go. They're like kind of a little bigger than
bite size, but they're they're just really good. It's like
(12:05):
higher end ice cream. Uh, you know, a cookie sandwich.
The it's not just like the chocolate cookie they have
like sugar cookie.
Speaker 3 (12:18):
They have like a chocolate chip. They have a chocolate
It sounds great. Why aren't they why are they a
Costco anymore? Because they couldn't keep the volume the Costco wanted.
Speaker 4 (12:26):
Yeah, Costco changes its things from time to time, and
they would they couldn't keep them in stock when they
had them. I don't know if they're seasonal for Costco
or what, but man, they were flying off the shelves
and they're Nightingale, Yes, Nightingale. They Their website, by the way,
is Nightingale ice Cream dot com. All right, you can
(12:48):
find the nearest stores. But man, very very good. Do
you have pizza in your freezer? Yeah, we usually have pizza.
You know what's funny are freezer has a special place
for frozen pizzas, like the special part of the drawer
if they stand them up so they don't take up
(13:09):
room or sit at the bottom.
Speaker 3 (13:11):
That's so, let me ask you in terms of the
frozen pizza, these are store bought pizzas. I'm assuming that
you're not making your own and then freezing.
Speaker 2 (13:19):
Oh but I used to.
Speaker 4 (13:20):
I used to make my own and then you put
them on a cookie sheet and you freeze them, you know,
and then you could throw them on and cook yourself.
Speaker 2 (13:30):
I used to do that quite a bit.
Speaker 1 (13:32):
What brand is the pizza in your freezer right now?
Speaker 2 (13:35):
Oh, deserdo.
Speaker 4 (13:36):
And then I can't remember the name of the other one,
but there's a chefy one that comes in kind of
a white and yellow box. I think, not the that
I'll get on occasion. They have thin crust and stuff.
Speaker 3 (13:48):
Yeah, that's, by the way, that's a very famous pizza,
the yellow and white box pizza.
Speaker 2 (13:54):
That's all I can see in my head.
Speaker 4 (13:56):
Right people are gonna go, you mean the California Pizza Kitchen,
which is also a white box with yellow on it.
Speaker 2 (14:02):
But no, it's not that one.
I'm in the movie for food.
Speaker 2 (00:04):
Can't fie?
Speaker 3 (00:05):
Am six forty bill handle here on a Foody Friday.
Speaker 1 (00:10):
October seventeenth.
Speaker 3 (00:12):
Okay, now it's Foody Friday with Neil host of The
Fork Report tomorrow afternoon two to five.
Speaker 1 (00:18):
His address is at Fork Reporter. Let's start with Taco Bell.
Speaker 3 (00:22):
Neil bringing back a favorite menu item, and if I'm
not mistaken, that's the Dell Taco Grande burrito, Right.
Speaker 4 (00:34):
Isn't that everything at Taco Bell, It's like the Grande, this,
the supreme that. But they're bringing back a discontinued menu
item that people love. Now, they've been doing a ton of,
you know, reintroducing favorites to fans this whole year, and
(00:54):
there is one that has been kind of hovering.
Speaker 2 (00:57):
So during the time where you.
Speaker 4 (00:59):
Know, Mickey these is shifting to their boo buckets and
all this, and you got Starbucks with peppermint mocha and
Duncan's Halloween candy bar latte and all these things, Taco
Bell is focusing on bringing back some of the things
that people really really loved, and in this case, the
beefy crunch burrito. So they discontinued this burrito back in
(01:22):
twenty twenty three or so, maybe even a little earlier,
and it went away, and then it was voted as
being one of the best things and people wanted it back.
So a couple months ago there was whisperings and some
folks on Reddit were sharing that the beefy crunch burrito
was coming back, but then nothing.
Speaker 2 (01:46):
It didn't. No one really hurt anything, but.
Speaker 4 (01:50):
This fan favorite that has rice, flaming hot, free Do's, beef,
sour cream, nacho cheese, it.
Speaker 2 (02:01):
Was brought back. So let me ask you.
Speaker 1 (02:05):
Yes, sorry, in that if it's a fan favorite and.
Speaker 3 (02:10):
It does well, why do they yank it from the
market other than to somehow do focus groups that say
gets people more excited gets them back into taco bell?
Because I don't understand how a fast food outlet that
has something that's insanely popular all of a sudden says it's.
Speaker 1 (02:31):
Off the menu.
Speaker 4 (02:33):
This may not be specific to this, but I it's
an excellent question, and I've seen this happen before.
Speaker 2 (02:40):
It could be a myriad of things.
Speaker 4 (02:44):
It could be extra time consuming to make and therefore
it loses profit. Certain ingredients inside it may go up
or become more expensive. Any of these things, or it's
just difficult to produce in a timely manner, whatever it is,
or it's regional. Maybe some people love it in certain
(03:04):
areas don't and others. Whatever it is, these things come
back and forth, or they find like the McRib or
something that if they bring it back every now and again,
it does better. Maybe the ingredients are so expensive it's
hard to make a lot of money with it. It could
be so many different things.
Speaker 1 (03:24):
Yeah, the McRib.
Speaker 3 (03:25):
I mean, I don't know anybody who does not love
the McRib. And technically we talked about how you make McRib.
Neil is now making mcribs with his three D printer
out of plastic and it actually tastes better when Neil
makes it than when they make it.
Speaker 4 (03:41):
Yeah, on my laser cutter, I'm taking a part wood
fiber and no, they actually use real actual pork in that, but.
Speaker 1 (03:52):
That's ground up and they put I would guess.
Speaker 4 (03:56):
I actually watch a video of them making it and
how they process how they do it McDonald's because people
often wondered what it.
Speaker 3 (04:05):
Was, they show how they that's it's it's my favorite
thing that comes out of McDonald's.
Speaker 1 (04:10):
It really does not.
Speaker 2 (04:12):
Only the cable quarter pounder with cheese either.
Speaker 4 (04:16):
All right, so this beffee crunch burrito is available on
menus now. It's a limited time. It's about five point
fifty or so. But it's spicy, crunchy, cheesy, and people
love it. But this too, will not be around forever.
Speaker 3 (04:35):
In terms of price at Taco Bell or even Dell Taco,
I've noticed that other fast food outlets, particularly Carls Junior,
which is insanely expensive, prices are rising dramatically because of inflation.
The one that keeps uh it keeps our prices reasonable
in and out Burger, burger fries and a drink is
(04:58):
ten bucks.
Speaker 4 (04:59):
No, They've worked really hard to keep their numbers at
you know, that same level. They had to go up
like everybody else. But it's I think it's one of
the best values out there.
Speaker 3 (05:14):
And Taco Bell and Dell Taco are they still considered
good values as one more expensive and then the other.
Speaker 2 (05:22):
Oh, I think they're fairly neck and neck, quite honestly.
Speaker 4 (05:25):
And I think that you know, for your buck, you'll
probably get more food at a Taco Bell than anywhere else.
Speaker 3 (05:34):
To give you an idea of how old I am,
because I'm one hundred and fifty years old. I actually remember, now,
I wasn't very old. That was obviously very young at
that time. Not obviously, I was very young at the
time where you could go to Taco Bell and they
had their sales ten tacos for a dollar. Now, that
(05:54):
had to be a big loss leader. But or maybe
it was gold on. Maybe it was one taco for
ten dollars.
Speaker 1 (06:07):
I'm trying to remember which one.
Speaker 2 (06:08):
It worked fining tacos.
Speaker 3 (06:11):
At one point they were well when McDonald's first came out,
how much was a burger eighteen cents?
Speaker 2 (06:17):
I don't know. I did not exist yet.
Speaker 3 (06:20):
Yeah, I didn't exist either, but it's always fun looking
at her. And we continue on and finish up foody
Friday on this day and story about did your know pizza? Now?
Did you know pizza? I happened to it's my favorite
frozen pizza. Well, yeah, I really like it. It's there
are three kinds of pizza that are my favorite for
(06:42):
frozen pizzas Digorno.
Speaker 1 (06:44):
And it's actually reasonably priced. It's not crazy.
Speaker 3 (06:47):
Pizza is at the supermarket run all the way from
about eighty nine cents for the ones that are not
such good quality. Up to nine ten bucks twelve dollars sometimes.
Speaker 1 (06:57):
So the journo is great.
Speaker 3 (07:00):
And of course we've talked about Domino's Pizza, their pan pizza,
which you and I both love. And there's a ball
I don't know if you've ever eaten a ballpark pizza.
Ballpark Pizza is here in Orange County. It's literally the
best pizza I've had in the United States, traditional pizza
house pizza. But let's talk about Oh, it's amazing, So
(07:21):
let's talk about the journo pizza and what's going on.
Speaker 2 (07:25):
This is something that's been going on for a couple
of years.
Speaker 4 (07:28):
As a matter of fact, when I filled in on
Thanksgiving for you, as I do every year, Amy King
was doing wake up Call and Nick Pegliacchini he.
Speaker 2 (07:45):
Brought one of these.
Speaker 4 (07:46):
He made one of these, And what it is is
a specialty pizza that the journal only puts out limited
and it's a thanks Giving pizza, which is basically Thanksgiving
dinner on a crust. So you've got roasted turkey on there,
you've got green beans, you've got mashed potatoes, you have stuffing,
(08:07):
you have everything on this Thanksgiving pizza. You know, gravy, sweet, potatoes.
All of these things sounds a little sounds a little strange.
Speaker 1 (08:18):
But is it good?
Speaker 2 (08:20):
It is? It actually is.
Speaker 4 (08:22):
Now I've only had a creation of someone else's who
put these things together on them.
Speaker 2 (08:28):
But they did work that.
Speaker 4 (08:30):
The limited style that or the limited pizza that they
do for De Journal is really hard to get and
they always sell out very quickly. Oftentimes you have to
jump through some hoop to get one. But what sounds
(08:52):
like a total gimmick actually is is pretty nice combination.
Speaker 1 (08:57):
Oh interesting, well, because think of it.
Speaker 4 (08:59):
If you're using gravy as the sauce and stuff, then
basically the crust becomes bread roll.
Speaker 1 (09:08):
Yeah that makes sense. Yeah. One of the things.
Speaker 3 (09:12):
My favorite the Jordan pizza is self rising crust because
I like a bready pizza.
Speaker 1 (09:17):
And these are Are there any new pizzas coming out?
Speaker 3 (09:19):
Are they expanding the range of pieces Like Oreo cookies,
Now you can get in any flavor, right, smoked meat flavor,
I mean, it doesn't matter, double crust, double filling. Are
the frozen pizzas doing the same thing. Are they expanding
their lips selections?
Speaker 4 (09:37):
They are getting better because now you can get thin crust,
you can get all kinds of different crusts. That's one thing.
Uh Two, we tend to eat pretty basic pizzas. We
like our pepperoni, we like our cheese pizza, we like vegetables.
Every now and again, i'll see something where somebody's more creative.
(09:57):
They have these higher end pizzas now that a little
chefy in the freezer department that you can get that
might have other things on top of them that would
be non traditional or a little more chefy or fancy.
And I've had some of them and they're absolutely delicious.
But I also think this happens in restaurants as well,
(10:19):
as I've said this on the fork Port many times,
and that is that whenever a trend ends up on
a pizza, the trend is over. So like Beria, for example,
a stewed meat, a Mexican stewed meat that's fantastic, delicious,
the minute it ends up on a pizza, that trend
(10:39):
is over.
Speaker 2 (10:40):
You know.
Speaker 4 (10:41):
It's just one of those things people will try making
pizzas out of everything, But really we tend to like
fairly traditional pizzas.
Speaker 3 (10:49):
Yeah, and you know, now the new the newest pizza
is the stuffed crust pizza that has cheese e.
Speaker 2 (10:57):
Oh yeah, the crust crust has been around for a while.
Speaker 4 (10:59):
They even do pull apart pizzas where or half in
a half?
Speaker 3 (11:04):
Yeah? Those yeah, those are pricey. The stuff cruss winds
are a lot more money. They're two three bucks more
and I find those just more money. But anyway, so
much for pieces. Always keep pizza in the freezer always.
Let's finish up with ice cream sandwiches.
Speaker 4 (11:20):
Oh okay, so these were These ice cream sandwiches are
crazy because they came out and people loved them. They
were at Costco and they couldn't keep them in stock.
So now Target has them and people are going nuts.
They're the Nightingale ice cream sandwiches. Just an amazing dessert
(11:44):
and they are handcrafted ice cream sandwiches. They're available in
five flavors and people dig them. They're just they wherever
they go. They're like kind of a little bigger than
bite size, but they're they're just really good. It's like
(12:05):
higher end ice cream. Uh, you know, a cookie sandwich.
The it's not just like the chocolate cookie they have
like sugar cookie.
Speaker 3 (12:18):
They have like a chocolate chip. They have a chocolate
It sounds great. Why aren't they why are they a
Costco anymore? Because they couldn't keep the volume the Costco wanted.
Speaker 4 (12:26):
Yeah, Costco changes its things from time to time, and
they would they couldn't keep them in stock when they
had them. I don't know if they're seasonal for Costco
or what, but man, they were flying off the shelves
and they're Nightingale, Yes, Nightingale. They Their website, by the way,
is Nightingale ice Cream dot com. All right, you can
(12:48):
find the nearest stores. But man, very very good. Do
you have pizza in your freezer? Yeah, we usually have pizza.
You know what's funny are freezer has a special place
for frozen pizzas, like the special part of the drawer
if they stand them up so they don't take up
(13:09):
room or sit at the bottom.
Speaker 3 (13:11):
That's so, let me ask you in terms of the
frozen pizza, these are store bought pizzas. I'm assuming that
you're not making your own and then freezing.
Speaker 2 (13:19):
Oh but I used to.
Speaker 4 (13:20):
I used to make my own and then you put
them on a cookie sheet and you freeze them, you know,
and then you could throw them on and cook yourself.
Speaker 2 (13:30):
I used to do that quite a bit.
Speaker 1 (13:32):
What brand is the pizza in your freezer right now?
Speaker 2 (13:35):
Oh, deserdo.
Speaker 4 (13:36):
And then I can't remember the name of the other one,
but there's a chefy one that comes in kind of
a white and yellow box. I think, not the that
I'll get on occasion. They have thin crust and stuff.
Speaker 3 (13:48):
Yeah, that's, by the way, that's a very famous pizza,
the yellow and white box pizza.
Speaker 2 (13:54):
That's all I can see in my head.
Speaker 4 (13:56):
Right people are gonna go, you mean the California Pizza Kitchen,
which is also a white box with yellow on it.
Speaker 2 (14:02):
But no, it's not that one.
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CrimeLess: Hillbilly Heist
It’s 1996 in rural North Carolina, and an oddball crew makes history when they pull off America’s third largest cash heist. But it’s all downhill from there. Join host Johnny Knoxville as he unspools a wild and woolly tale about a group of regular ‘ol folks who risked it all for a chance at a better life. CrimeLess: Hillbilly Heist answers the question: what would you do with 17.3 million dollars? The answer includes diamond rings, mansions, velvet Elvis paintings, plus a run for the border, murder-for-hire-plots, and FBI busts.
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.