Hey, everybody. Brian, popping in at the top of the show. And popping in is the operative word,

because I'm here to let you know that we had some audio difficulty, particularly with Cargill's

track on this episode. So I wanted to give you the caveat on that and apologize. Throughout the

show, there's a little bit of popping on, especially when Cargill is speaking. And I apologize

for that. I did my best to cut around it and fix it as much as I could. But, you know, it's a movie podcast. So just think of it as Cargill popping up some popcorn for you to enjoy this week's film. Or if you want to get weird and intimate about it, imagine a roaring, crackling fire by which Brian and Cargill are delivering to you all of the delicious insights.

You know what? That's a little too intimate. Let's go ahead and take a step back.

I just wanted to go ahead and let you know about that. I think it gets better as the episode goes on.

But again, apologies for that. But for now, sit back, relax.

Hear the popcorn of popping as we delve into some deep cover, baby.

There's only one rule in this game.

Avoid the noise.

Yeah.

Yeah. Hi, this is Dick Miller.

If you're listening to Junk Food Cinema,

who were these guys?

Yeah. Welcome, junkie-ons.

We're dealing out a brand-new episode of junk food cinema, brought to you by FilmSchoolRejects.com.com.

Dot com.

Dot keep your friends close and your fishburns Larry.

This is, of course, the weekly cult and exploitation film cast so good.

It just has to be fattening.

I'm your host, Brian Sousbren.

...