In The Weeds with Ben Randall

Today we talk Cheesecake Factory, Indiana Judges vs White Castle and why Naperville Illinois is having a really bad month.

So that sandwich you just ordered on your phone & had delivered to you?  It's probably cold, the fries are a sticky mess, and it's more expensive than if you just went to the shop.  Also, the drivers get paid jack, and the restaurants get skimmed too.  This third-party delivery system is a goddamn mess.  Until we get robots.  The robots will save us.

Oh, man you guys.  Tonight we're talking customer service, unions, the Chicago Public Schools teachers strike, apple heists and high-ass robots.  It's a ride.

Here's the thing...

You win some, you lose some, and sometimes you have to fire a lazyass. If you're applying for a restaurant job, we lay out tricks & tips here!  Also, an apple-free Apple Festival and Ben goes to a childhood nostalgia hotdog restaurant.

It ain't what you know; it's who you know, and I've been very lucky in my career to know Aaron Stahlman, co-owner of Ravage Deli in Baltimore.  Aaron & I went to culinary school together, and to date, he's living the dream.  He and his wife own and operate a very exciting all-scratch deli 2 miles from their house north of Baltimore, where they basically do whatever they want.  Trouble with doi...

Steve's back in studio!  We talk White Castle, food delivery companies and how NOT to write a wine list.

Yelp is bad in every direction, and trying to examine data from Yelp is even worse.  So let's do that!  What's the most affordable, best restaurant in your state? Probably NOT what Yelp says it is!

We have another guest!  Today we're talking to Midnight Smoke about New York wine, food in the armed services and high-end chocolate.

We're back for more with Rafael Esparza of Finom coffee.  This is the second part of our longform discussion, and again, this guy is a treasure.

Tonight I sit down and chat with Rafael Esparza of Finom Coffee.  We talk...well, everything.  This guy is a FOUNTAIN.  That's why this is Part One.

Today we talk restaurant closings, tax law 'difficulties' and how to boot a racist customer.  Also, what are the considerations when hiring a yeti, and what's the difference between a funnel cake and an elephant ear/beaver tail?

Kids!  Tonight we talk National Park concessions naming rights, the new generation spacefood and the best desserts from YOUR neck of the woods!

We're back from vacation, folks!  Today we talk A&W, more new-home kitchen concerns, KFC's new Cheeto Chicken Sandwich, what is up with PBR & Ben self-identifies as a flour sorcerer.

Today we talk Vitamix, homebuying and flour recalls.  We have more fun than you'd expect.

Today we head down to the Hatchery and talk to Johanna Thompson of Pixie Dust Salts about small business entrepreneurship, food social justice and cleaning tiny bottles. Find all of Johanna's lovely salts at  https://www.etsy.com/shop/PixieDustSalts , or follow her on Instagram for updates about her farmer's market appearances around Chicago!

Look, sometimes you've just gotta step up & say something.

Tonight Steve & Ben are trash talking 'influencers' (who can go thrown themselves into the sun), pitching a movie or two and having a devil of a time coming up with Kevin Kline's name.  Spoilers, it's Kevin Kline.

We're back!  Tonight we're talking old-timey drive-in restaurants, being close to your food and having your food be really close to you.   Find us on facebook, or @intheweedswbr on twitter!

What food are you afraid of?  It either has a name, or we'll name it for you!  Also, we discover Confectionary News.com, peanuts will kill you even if you don't have an allergy, and do you want Skynestle?  Because that's how you get Skynestle.

Ever wonder what it sounds like to forget to turn on your fancy microphone and accidentally record with the crappy onboard computer mic?  Unrelated: we talk tonight about the Great British Baking Show (again), trade wars and brands who have withstood seemingly catastrophic scandals.

Steve's back from London!  Tonight we talk British food, both through the lens of Steve's trip over there and Ben's lens of having super watched the Great British Baking Show.

Kids, it's St Patrick's Day & everybody's googling weird-ass pies.  It's craziness out there.

Tonight, kids, we talk restaurant tech upgrades, drone delivery services and horror movies.  Also, listener mail and naked sushi robots!

Tonight we talk airport food, Pittsburgh food and travel in general.  What's your favorite airport restaurant?  Are you eating cashews at the gate like we are? (Also, I'm in a hotel, so the sound quality's not great. Just FYI.)