This is the 199th episode of the show, and since before this show began, so for nearly a decade, I have been jotting down ideas in two documents - one for short ideas, one for long ideas. There are always more ideas than I have time and ability to make podcasts about, so now the documents are altogether 66 pages long and growing every day. So in this episode, you’re going to hear 199 ideas that I wanted to put into the podcast and haven’t yet.
Read moreAllusionist Apple Fest transcript
HZ: Each apple varietal had a little card with background information about the varietal's provenance and tasting notes.
HZ: “Topaz. Refreshing, sharp, sweet, mellows with age.” I mean, that's... Something for me to aspire to, but I feel I'm going the other way.
HANNAH McGREGOR: I'm definitely getting sharper and more acidic with age.
HZ: I'm getting withered and bitter without having achieved true ripeness.
HANNAH McGREGOR: Sorry, could we just check in about what it means to achieve true ripeness?
Read moreAllusionist 120 Shine Theory transcript
AMINATOU SOW: Hi. We are Ann Friedman and Aminatou Sow, and we are the authors of the book Big Friendship, as well as the hosts of the podcast Call Your Girlfriend.
HZ: And at some point between 2009, when they met and befriended each other, and 2013, when Ann used it in an article in New York Magazine, Aminatou and Ann coined the term Shine Theory.
ANN FRIEDMAN: I think this is just something that, you know, you probably said to me first, “I don't shine if you don't shine.” And then it became a thing we said frequently to each other and to other friends.
AMINATOU SOW: I will confess that it is the lyric from the Killers album that I just enjoyed a lot.
Read moreAllusionist special: Podcast Podcast transcript
I’m here to talk about a word that a lot of people hate: podcast.
Read moreAllusionist 107. Apples - transcript
KATHRYN GRANDY: After the name was selected and initially growers and even some people from WSU didn't really like the name Cosmic Crisp.
HZ: Oh, why not?
KATHRYN GRANDY: They said it's like The Jetsons, too futuristic.
HZ: Is that bad?
KATHRYN GRANDY: You know, I love the name; and being futuristic and like The Jetsons I think is pretty cool. But the one thing I've learned being in marketing is everybody is an art director. Somebody wanted to named Cosmic Crisp ‘Sparkle’. And to me, that makes me think of dish soap.
Allusionist 105. F'ood - transcript
NANCY FRIEDMAN: The 1920s were kind of a big era for inventive spellings, with V and K: Tasty Kakes with a K, that was the 1920s; Cheez It - C H E E Z I T, 1921 it was. They're cheesy crackers. And. Let's see. There's Cheez Whiz which is a little newer, 1952. These names have been around quite a while.
HZ: And is the idea with things like Cheez Its and Cheez Whiz that it's a cheese-esque product but it isn't technically cheese?
NANCY FRIEDMAN: It's got some dairy, usually some kind of whey product in it; but you're not meant to think that this is - first of all, it's not perishable the way cheese is. So yeah, they do have some family relationship to a cow; but it's not the pure product. We have to remember that there was a time when that was a nifty thing. It was modern and scientific.
HZ: Does anyone go for cheeese, spelled with a triple E, as a variant?
NANCY FRIEDMAN: I haven't seen any brands that are doing that. But now I will look for them.
HZ: You can have that on me.
NANCY FRIEDMAN: Yeah. That would be very internetty, to go for three or four vowels.
