April 8, 2025
Return of the Living Dead (1985) - Brains, Punk, and Chaos!
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RSS Feed Henrique Couto and David Denoyer crack open The Return of the Living Dead (1985), Dan O’Bannon’s punk-rock zombie classic set over July 3 in Louisville, Kentucky. Clu Gulager, James Karen, Thom Mathews, Don Calfa, Miguel A. Núñez Jr., Beverly Randolph and Linnea Quigley lead an ensemble split between weary working adults and young cemetery punks. The hosts trace how O’Bannon’s fast dialogue, gallows humor and apocalyptic horror created something distinct from George A. Romero’s Dead films.
At Uneeda Medical Supply, veteran employee Frank trains Freddy and reveals Army canisters containing corpses contaminated by Trioxin 2-4-5. One ill-advised slap releases the gas, reanimating everything from split anatomical dogs to the basement’s Tar Man. Boss Burt and mortician Ernie try cremation, but toxic smoke returns in the rain and raises the adjoining cemetery. Freddy’s friends become trapped between the warehouse, Resurrection Funeral Home and zombies intelligent enough to use a radio, summon more victims and explain why they crave brains.
The episode follows the movie’s bleak escalation: Frank and Freddy slowly realize they are dead, Trash fulfills her own morbid fantasy, Tina refuses to abandon Freddy, and every rescue attempt feeds the horde. Burning one cadaver only spreads the chemical, while the Army’s containment plan delivers an unforgettable nuclear punch line and more contaminated rain. Henrique and David emphasize that these fast, articulate, nearly indestructible corpses helped popularize brain-eating zombies and gave horror culture one of its most recognizable monsters in Tar Man.
Production history covers O’Bannon’s roots in Dark Star and Alien, Tobe Hooper’s earlier attachment, and the legal split that allowed Romero to continue his Dead titles while John Russo retained Living Dead. O’Bannon rehearsed the cast for screwball-comedy speed and often staged scenes in wide master shots, trusting performance, blocking and timing over heavy coverage. The hosts also discuss the punk soundtrack, California locations, Linnea Quigley’s cemetery dance, James Karen’s self-cremation idea, Ernie’s unsettling backstory clues and Roger Ebert’s three-star response.
Both hosts call the film an essential buy: scary, funny, brisk and brutally dark without losing its party energy. The original sidebars remain in purposeful form through their fast-food and workplace-cafeteria debate and a candid, compassionate conversation about bullying, anxiety, forgiveness and emotional vulnerability. Recommendations continue the undead celebration with Return of the Living Dead Part II, Demons and Night of the Comet.
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They were resting in peace until they were rudely interrupted.
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Do you want to put on a grave?
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Though? It is on a party? And this place is
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on me now, Lakhu's awake, they're on the way.
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Way.
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They're back from the grave and ready to party.
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I think things are cannot do without the return of
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the living Dead. Great at Art now playing at a
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theater near you.
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In a world where podcasts reign supreme. Two friends dare
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to ask.
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Do you even?
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Movie? Hosted by filmmaker Enrique Kuto and movie officionado David
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de Noyer.
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Spoiler alert, What are you laughing about?
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The lavic is like it reminds me of you. Have
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you seen Drive Through with Horny the Clown the horror movie? Yeah,
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of course it starts with them lighting U. I don't
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know if it's I can't know if it's a joint
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or if it's a cigaretllo, but like that's that's the
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first thing you see, is that? And that's what just
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made me think of it, just kicking off the show
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like that.
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It wasn't because you have a similar appearance to Morgan's Purlock.
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No, No, it was not. Why was that those comments?
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Rest in peace to a great man.
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He was a fine man. I wouldn't call him great.
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Yeah, it wasn't great. His his documentaries went a little
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downhill towards the end, I would.
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Say, as opposed to when they were just out and
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out lies.
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Yeah, in the beginning, I mean, you know, supersized Me
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had its day in the sun. And you know, he
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really did blow the lid off fast Food, Like Henry
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Rollins said that one time.
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It's the dumbest interview I've ever heard. All respect to
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Henry Rollins, but like, wow, you.
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Really blew the little fast blue, the little off of
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fast food because apparently it's bad for you, says the
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guy with an eighty seven inch neck. You know what's
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funny is I've watched that episode The pent Teller's Bullshit
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on Fast Food like numerous times, and uh, it's it's
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funny because like there's people out there that will demonize anything. Obviously, sure,
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but then you like they went and the like had
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the CEO. I think was was it heart Ease or
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whatever that's in that episode Carl Carls Junior. Yeah, and
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then he comes on and basically just is the nicest
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guy possible and like explains everything.
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Well the problem because fast food is not healthy. It
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definitely should be a moderation, yeah, kind of you know, consumption.
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But the way that people who are opposed to it
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describe it as hilarious. Yeah, they will say things like
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what they're doing is they're abusing your brain by giving
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you fat and salt and sugar, the most addictive things
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that your brain can take. How can you resist it?
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It's like, okay, But the way humans would describe that
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is you're giving people things that taste good. Yeah, so
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they'll eat those more them. Yes, fat salt sugar taste good.
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It's salt sugar sounds like a wrapper. Yo, man, fat
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salt sugar.
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It sounds like a group of rappers. But no, that's
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That's always been something that kind of drove me crazy
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because I do I mean, I obviously I should watch
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what I eat better. Fact, I think most people should,
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but I especially should. I will never be one of
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those those people.
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I have a problem with. Currently in the cafeteria at work,
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like they have like you know, cheeseburgers, chicken sandwiches, fries,
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salads and stuff like every day, And I'm addicted to
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the chicken sandwiches right now because I get a side
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of pickles and a little thing of mayo, and then
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I just like, you know, doctor the sandwich up that way.
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Wow.
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Oh I'm quite white. I am quite white.
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My mother was in charge of the cafeteria at her company.
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Oh yeah, and their company had a rule they had,
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I mean there, their campus was literally the size of
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a community college, very very big, and for every x
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amount of employees I think it was every two thousand
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employees that worked there or something like that, the cafeteria
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would add a station. So at the height they had
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six stations, not including the salad bar. And you know,
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one was like kind of a general home cooking thing.
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One was a kind of a fusion Asian. They would
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all have like different types of food you could get,
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and my mother was in charge of getting it to
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be more efficient because it was losing money and they
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didn't want it to make a profit. But they didn't
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want the cafeteria to lose money because the whole point
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of that company, especially at that time, was to get
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the health of everybody up. And one thing that my
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mother struggled with was they had tons of healthy options,
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and generally speaking, they would they were always paying for
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the uneaten healthy food makes So what they discovered actually
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worked really well though, was the salad bar was very affordable,
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like half the price of like a grocery store salad bar, maybe.
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Even a little less exist more half the time.
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Well, I mean we still have them at the Kroger
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by me.
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We lost ours.
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Wow, yeah, help you find it.
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I wish they had really lobster bisk like that was
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my go to.
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Well, the problem with those salad bars, though, is that,
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like even before everything got inflated like crazy over the
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last few years, I would when I was eating healthier
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and I was being vegan for a good while, I
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would go there to make a salad and then when
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I went to check out, I'd be like, this is
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twelve dollars. Why, I mean, I'm not. I mean I
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get that, like it's it's you know, the ingredients, wait
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or whatever, but it's like, but it's like twelve dollars,
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Like I can go to a restaurant, like it should
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be a little cheaper because the convenience is what's getting
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me to do it. Well, so at Mom's work, they
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had this salad bar that was obscenely cheap, and especially
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when I was vegan, I'd go there two or three
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times a week and have lunch with my mom because
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I could just make this gargantuan salad and then I
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just eat them down, you know. But my mom, you know,
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she's retired now, but she always managed to care about
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whatever she was doing. So I used to go to
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lunch with her multiple times a week because they would
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be trying a new food station recipe and she would
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sit me down and literally like I would have to
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have I would have like a chicken sandwich and a
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hamburger and a taco, and my mom would be like,
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take a bite, and I'd take a bite, so what
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is it? What do you think? And it was funny
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because you know, a lot of times there would be
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things like I'd be like like I'd be like, oh,
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the burger is surprisingly good, not hot, Like I haven't
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been sitting here this long and it's not hot. So
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my mom would like write it down and and she'd
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go to the food prep people and be like, is
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there any way to keep them hot till they're on
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the plate because the flavor's good. But you know, same
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thing like I get a chicken sand like this sandwich
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is so dry, And she'd go to them and be like,
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it's pretty dry, and they be like, well, it's hard
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not to be that way. She'd like, well, then let's
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just not do that chicken sandwmuch anymore. And she got
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the place to break even.
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Oh yeah, man.
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But I think my favorite part of the struggle she
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had was they wanted they were. The big challenge wasn't
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getting people to eat healthy food. There was getting them
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to eat there and not go out.
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Go eat order in. Yeah.
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And part of the reason they were like, you should
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stay in and eat was it was cheaper. You know,
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it's a lot cheaper than going out to eat, and
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and the like. Home cooking line was always insanely long
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because the food was very, very good there. But the
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thing that caused everybody a bunch of trouble was one
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of the elements of getting the efficacy and the and
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everything to work really well was they got rid of
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money entirely. So there was no debit cards, no cash,
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no nothing. You would scan your employee ID and it
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would be deducted from your next paychecks. But people hated that,
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which was hilarious because my mother when people had brought
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it up, they were like, I just don't like it
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being to take on my paycheck. She was like, do
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you understand when you spend money? Like, do you understand that?
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Like that that's how your money.
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Yeah, works, yea.
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And the funny thing is she was like, in fact,
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by buying your meal from a future paycheck, you aren't
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paying as much tax. No either, Like you're getting tax
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free food with your money.
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No.
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I love that we have that option.
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But it was funny how long it took because for
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the longest time people be like, oh, they deducted it
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from your paycheck, and it's like, homie, everything you buy
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is deducted from your paycheck. So that was her big struggle.
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And then when they took her off of there, it
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didn't even last four months of breaking even. They put
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it in the hands of the private contractors entirely, and
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they just, frankly, they didn't care. I mean, why should they,
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because they're just going to be paid no matter what.
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Well, I mean, I've shown you some of the some
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of the pictures of my choice meals at my place
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of work that I don't understand how they came up
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with the idea for it, because like a freaking mac
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and cheese and ham. You remember that one m if
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you can call it that.
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Well, how many people? Estimation how many people?
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I would have to say at least I mean, it's
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got to be at least three to five I would
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think thousand thousand.
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Yeah, yeah, I mean you'd think that they'd I mean,
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they'd have i mean more options, but they're.
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Doing a twenty nine dollars expansion right now too.
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Well and at the same time though, it's just a cafeteria. Yeah,
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and that was the big struggle at Mom's company was
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that they wanted the cafeteria to perform like really well, yeah,
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they didn't want it to just be there as like
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a as like a you know, a little favor for people
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who are lazy.
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Well, and we still and we still have a bunch
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of people that are still working remotely too, so I
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mean that's even cut down on it too obviously. Plus
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we are right by a bunch of places to go,
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like there's a Wendy's, there's a waffle house, like there's
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so like hot.
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Head, there's an immense amount of places by where my
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homework because she worked dead set in the middle of Kettering, Ohio.
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There's everything. Yeah, so but yeah, it was just funny
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watching my mom her wheels turn because she was she
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was in charge of a bunch of stuff. She was
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in charge of the mailroom, which was like her ala
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a job. But then her b job was the cafeteria
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and the the what they called the body shop, which
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was there on site exercise gym, which not only had
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all of the equipment, locker rooms, but it also had
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pilates classes, yoga classes, spin classes, and you were allowed
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to exercise. I believe it was an hour a day
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on the clock.
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That's awesome.
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So, but that was a whole other ordeal because my
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mother hired this woman to run it, but my mother
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was their boss, and that poor woman, she would get
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bossed around, pushed around by these like remember watch, yeah,
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and my mom stood up to this one like forty
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year old ex marine And my Mom's standing there sixty
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one years old, like one hundred and forty pound lady,
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and she's just like, I'm sorry, do you need me
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to take away your gym privileges?
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Yeah?
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Well, the big problem initially was he wouldn't wear shoes
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in the gym.
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He wouldn't wear shoes, and he was also dropping them, right,
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he was dropping weights, yeah, and screaming grunting largely, I.
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Was making a lot of the women, who were the
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majority of the people using it were women, making them
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a little uncomfortable. And at one point he just said, like,
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they don't wear shoes in the yoga class, and she
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was like, you would you would it make you feel
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better if I made them wear shoes. Yeah, Well, I'll
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tell you something. Now that she's retired, although I haven't
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named the company, and now that she's retiring, there was
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