In The Weeds with Ben Randall

In an effort to tackle some food-related Halloween issues, we struggle through the final culinary (?) frontier: Cannibalism.  Spoilers, don't eat a dude.

So you're dead.  What is everyone going to eat at your funeral?  Is that food your legacy?  Do you give a shit?  Remember, you're dead. Also, we discuss how to run a restaurant into the ground.  Or, in this case, the bay.

Today I sit down with Chicago chef Michael Torres to talk restaurant beginnings, career choices and work/life balance.  Also, he lives in a magical part of Chicago.

Tonight we weigh the merits of a Taco Bell that serves booze, we imagine a world in which Bill Murray is the new Ronald McDonald & we add a new food truck to the KY Deli empire.

Tonight we get down about tattoos. Spoilers, I just got another one! Also, we commemorate the passing of a podcast; one of our favorites has retired.

What do you hate? Sexy singles in your area hate that too!

So what, really, is a sandwich? Is it just the ingredients? Is it the technique? Is a burrito a sandwich? Are you crazy?

Today we tackle the idea of theme restaurants. Why that theme? In many cases, the answer seems to be a resounding "We Didn't Think This Through!"

Ever wonder what it's like to be a woman in the restaurant industry? We got this crazy notion to actually ask a woman! Chef Kelly returns to the show to tell her stories about navigating the locker room of professional kitchens.

What exactly is the 'whole food' movement? How are baby carrots made? Can you suicide by kale?

Is it better to go to culinary school or to train yourself behind the line? We discuss this, and read over an article sent in by a listener!

If you're gonna get tacos, GET REAL TACOS.

Tonight we tackle food name origins, as well as covering AGAIN why it is you should keep your arrogant item substitutions to yourself.

None of your friends want to open a restaurant. If they do, they're nuts.

Ever steal anything from a restaurant? How about a $500 plate? Ever seen a $500 plate? Me neither!

Tonight we talk service styles, other peoples' podcasts and why you should just shut up & eat your ketchup. Also, Ovaltine still sucks.

Tonight, we propose a BUNCH of new Oreo flavors, invent unicorn-themed foods and develop a foodtruck TV show. It's a wild ride.

Tonight we review some BBQ joints, talk road food and decide that the KY Deli needs a vegetarian sister restaurant.

Look, everything was great but the temperature in the restaurant was one degree too high. One star. I just yelpfucked you.

We're talking barbecue at long last! Also, we invent the Smorca and Steve recommends burying your slow cooker in the sand.

Tonight we talk low kitchen wages, April fools jokes, the top terrible foods from each decade and the KY Deli gets a fondue restaurant!

Going out for dinner? Check your baggage at the door. Also, Boeufhaus is tre-goddam-mendous.

Ever wonder what we think about food in movies? Do you like open kitchens? How about tacos? Join us for a rollicking conversation about all of these things!

In this very special episode, I bring on a working member of the TV and film industry...who also happens to be my brother. What's it like to eat on a TV set? What happens to 40 pounds of candy in the wrong wrapper? We basically solve all the mysteries of life.

Sorry. I went a little off the rails.