#418 - Chuck, Brad, and Ray Bond Over Bombing

We are joined this week by comedian and pal Ray Harrington! Chuck and I were tasked to do a comedy show at an outdoor festival - and all the humor was supposed to be pretzel-related (note: "tasked" is probably the wrong word, since we chose to do a gig and chose to make it pretzel-themed). We tell Ray the story of the entire show, complete with sound clips from our actual performance! You can even hear the audience "woo!" at one point. Ray expresses dismay that we didn't bomb more than we did (for the podcast, not as a friend), then relates two stories of him bombing as a stand-up comic and they are BRUTAL. Make our pretzel show look like kid stuff! Anyway, Ray is great and it's always a blast when he stops by.
- Brad

#415 - Episode 400 Live, Pete Holmes, and the Crunch Cup

Chuck and I are back in the saddle this week! We talk about some emotional au jus in my life and how to chase joy. We wax ecstatic about donuts, then talk about our roles at the 2019 Malted Barley World Pretzel Eating Championship (coming to PVDFest on Saturday, June 8). Chuck reviews the Crunch Cup and sings its praises. Following that, we talk about the behind-the-scenes of our 400th episode, which went down live at the Comedy Connection on May 16. We talk about Tricycle Ice Cream and Chuck tells me about a Pete Holmes book reading he and Gina attended over the weekend. We also wax ecstatic about Pete Holmes and revel in the similarities between me and him. Chuck reviews the restaurant Feast in East Greenwich, RI, then tells me about his trip to WWE Smackdown earlier this week. I give a quick update about my recent past and we're outta here!
- Brad

#348 - The Story of The Malted Barley

Recorded on location at The Malted Barley in Providence, RI. We are joined this week by Malted Barley owner Ron Koller and a rotating cast of staff members at The Malted Barley - Brian, Cory, Rich, and Kolby. We learn about their roles and stories, and how they fit into the larger story of Ron traveling the country to open a craft beer specialty restaurant. How did he decide on Providence, on the location, on the menu? Listen and find out, baby! AND THEY DROP THEIR NEXT STEPS ON US AS WELL WHAT WHAT!!!!
- Brad