Pizza, dirty sodas, local music stories, and one seriously good hang. This episode of Snackin' & Yakkin' brings in John Kenney of Johnny's Garage for a conversation that covers way more than lunch.

BIG Ben Kennedy sits down with John to talk about the rise of Johnny's Garage in Hanahan, the long run of The Royal American in Charleston, and the kind of neighborhood spots people actually want to come back to. Along the way, they get into thin-crust Northeast-style pizza, hot honey, pepperoni cups, General Tso's wings, crispy Brussels sprouts, and those wild dirty sodas that sound suspiciously like dessert in a cup.

There is also a great backstory here. John shares how The Royal American got started, how chef and business partner Ben Ellsworth helped shape the food, and how authentic hospitality has carried their places through the ups and downs of Charleston's restaurant scene. It's food talk with actual substance, plus a lot of laughs.

Then the episode takes a sharp and very welcome turn into band life. John talks about playing guitar in the DC rock band Rotoglow, opening for major acts, booking shows, and building spaces where music and community still matter. If you love local music, old venues, and stories from the road, this one has plenty to chew on.

Also, yes, they talk about the Halloween connection. Johnny's Garage sits at the old gas station location seen in Halloween (2018), and that bit of movie trivia is too good to ignore.If you like restaurant stories, Charleston food culture, local music, pizza reviews, and hosts who can turn lunch into a full-blown adventure, this episode is for you.

Follow the featured spots on social media:

@theroyalamerican

@thebountybar

@johnnysgaragechs

Construction noise in the background, snacks on the table, and absolute chaos in the best way.

In this episode of Snackin' & Yakkin', BIG Ben Kennedy hangs with Red for a long, funny, very real conversation about karaoke nights, Charleston comedy, local fame, bad relationships, good storytelling, and the strange honor of being called someone's "ginger." It starts with chips and spirals into TikTok, stand-up, Bangkok Lounge, Wits End, Taylor Swift, blind comedians, sleeping audience members, and the kind of life story that makes the jokes hit even harder.

Red talks about being nominated for Best Local Female Vocalist, building a name around Charleston, working at Epic Game Show Experience, hosting karaoke, and finding her way back to comedy. Ben, naturally, adds snack diplomacy, weird side quests, and at least one sentence that probably got this episode demonetized.

If you like candid interviews, local Charleston talent, comedy stories, karaoke culture, and guests who can be hilarious and honest in the same breath, this one's for you.

Find Red on Instagram and TikTok: @hey_itsred

Red Bull, gummy bears, Airheads, ice cream sandwiches, and one gloriously derailed conversation. Episode 47 of Snackin' & Yakkin' brings in Charleston comedian Noah Brockett for a funny, weird, and surprisingly honest sit-down with BIG Ben Kennedy.

This one starts chaotic and stays that way in the best possible sense. Noah talks about doing comedy as a blind comedian without making blindness the whole act, how his vision changed over time, and why he wants to be known for sharp jokes first. Then the conversation swerves, because of course it does, into Robin Williams, karaoke, Rubik's cubes, Japan, metal vocals, St. Patrick's Day, and the long route to Noah's very first real stand-up set.

There are a lot of laughs here, but there's also real insight. Noah shares the story of losing his vision, getting training at the Louisiana Center for the Blind, and finding his way into comedy through a mix of stubbornness, timing, and a vocal coach who gave him the push he needed. Later, he explains how Japan became a huge part of his comedy journey, all because the stars lined up at exactly the right moment.

Also, yes, the ice cream sandwiches actually show up.

Follow Noah on Instagram: @noah_brockett

A comedy talk that actually goes somewhere, and two comics swapping stories about stage life, day jobs, Disney, coaching, and why making people laugh still matters. Episode 46 with David Furr is funny, loose, and packed with the kind of conversation that feels like hanging out after a great set.

David Furr joins BIG Ben Kennedy for one of the wildest snack choices the show has seen so far, an Outback Steakhouse Bloomin' Onion and Cokes. From there, things take off fast. They talk about Charleston comedy, open mics, building jokes, rough crowds, good crowds, being a newer comic in your 30s, and the weird little moments that make performing worth it.

Along the way, this episode gets into:

* David's start in stand-up comedy

* Why local artists and comedians need more shine

* The difference between writing quick jokes and building longer bits

* Coaching, mentorship, and showing up for people

* Working at Disney, and why that did not mean dressing up as Mickey

* Taylor Swift, yes, really

* EMS stories, audience connection, and the art of reading a room

* One very committed defense of the Bloomin' Onion as a top-tier snack

If you like comedy podcasts, comedian interviews, behind-the-scenes talk about stand-up, and snack-based chaos, this one's for you.

Josh Bates came to Snackin' & Yakkin' and this one goes gloriously off the rails. Comedy clubs, Mountain Dew, oatmeal cream pies, giant laughs, and a real talk moment about mental health in comedy, all in one episode.

Josh, comedian and owner of Wit's End Comedy Club and Lounge in North Charleston, hangs with BIG Ben Kennedy for a wild, funny, and weirdly heartfelt conversation about building a comedy scene, running an intimate club, booking comics, and why comedy has to come first. Then things take a hard left into testicle jokes, soda lore, vasectomy stories, and the kind of chaos this show does best.

If you love stand-up comedy, comedy club stories, behind-the-scenes talk from working comics, or podcasts that can go from thoughtful to completely unhinged in ten seconds, this episode is for you.Along the way, Josh & Ben talk about:

* Building Wit's End Comedy Club into a must-visit room in the South

* Why small comedy rooms beat giant theater shows

* The reality of running an independent comedy club

* Comics, creativity, and the mental health side nobody talks about enough

* Project Green Room, a program focused on helping creatives access mental health care

* Why Mountain Dew feels suspicious in a job interview

* Why Little Debbie oatmeal cream pies still hit like a truck

This episode is funny, messy, honest, and packed with comedy talk from people who actually live it.

A Charleston chef, a startup founder, a recovery story, and a whole lot of truth. Ben Ellsworth pulls up a chair and gets real about food, addiction, work, and what it costs to build a city people love.This episode of Snackin' & Yakkin' with BIG Ben Kennedy goes way past small talk. Ben Ellsworth shares how he went from working the line and living hard to getting sober, rethinking his life, and helping reshape the hospitality industry through GigPro. Along the way, he talks about Charleston restaurant culture, burnout, recovery, fatherhood, and why the people who make a city run often get pushed furthest out of it.Also, yes, there are snacks. M&M's get color-sorted. San Pellegrino Aranciata gets the respect it deserves. Two Bens sit down, and the conversation goes everywhere it should.If you're into chef stories, Charleston food culture, sobriety journeys, restaurant life, or honest long-form conversations, this one's got a lot to chew on.Ben talks about: * 22 years in the culinary world * Moving to Charleston to attend Johnson & Wales * Getting sober after years in hospitality * Building GigPro from one dish pit problem into a real app * Why restaurant work can break people, and why it still gets in your blood * The cost of living crisis hitting hospitality workers * His writing on Substack * A documentary project focused on the industry * Family, purpose, and figuring out who you are after survival mode endsThere's funny stuff, heavy stuff, and a lot of moments that hit harder than expected. In short, this is one of those episodes that starts with candy and ends with something bigger.----------Want more show and behind-the-scenes perks? Join the Snackin’ & Yakkin’ Patreon at patreon.com/snackinyakkin. Your support helps keep the snacks flowing and the mics on!

Matching orange shirts, career-ending jokes on standby, and a bag of Zapp's Voodoo that never stood a chance. In Episode 43 of Snackin' & Yakkin' with BIG Ben Kennedy, Charleston comedian MK Kern pulls up for chips, Baja Blast, roast battle talk, and the kind of comedy shop talk that only happens when the mic's hot and the snacks are loud.

Along the way, MK and Ben get into:

* Winning a roast battle without going for the low-hanging fruit

* Finding your voice after time off (baby giraffe legs included)

* Why "posting clips" is its own weird side quest now

* Hosting open mics, pacing sets, and treating every mic like it's Radio City

* The great Moxie soda hunt (spoiler, only Cracker Barrel for miles was out)

* A biker gang walk-in that changed an entire show vibe in seconds

* And yes, the official flavor note: "sassafras... as a sound"

If you like comedy podcasts, Charleston standup, behind-the-scenes mic life, and snack reviews that accidentally turn into life stories, this one's for you.

Follow MK Kern: * Instagram: @mkkern83 * TikTok and YouTube: @mkkerncomedy

Want more show and behind-the-scenes perks? Join the Snackin’ & Yakkin’ Patreon at patreon.com/snackinyakkin. Your support helps keep the snacks flowing and the mics on!

DI-Why? pulls up with two Lunchables, pink coconut water, and a whole philosophy on making art without waiting for permission.

Episode 42 gets weird in the best way. Big Ben Kennedy and DI-Why? talk Charleston music, Julian Smith's one-take magic, why "DI-Why?" is more than a name, and how building something yourself feels equal parts thrilling and terrifying (especially when you signed the lease before your family saw the space).

Also, there's a serious Lunchables technique discussion, because of course there is.If you're into local podcasts, Charleston creatives, indie music, and comedy that swerves into life talks, this one's for you.

Follow DI-Why? on Instagram: @di_yyyyyy (d, i, and five y)

Want more show and behind-the-scenes perks? Join the Snackin’ & Yakkin’ Patreon at patreon.com/snackinyakkin. Your support helps keep the snacks flowing and the mics on!