We're in the dog days of summer for the Presidential campaigns. I know that's self-defeating of me to say as someone who heavily relies on national events to provide the content for "AirTalk." However, it's the undeniable truth. When you see cable television news channels devoting hours to campaign surrogates' attacks, you know desperation has set in.
However, in Southern California we've got a lot to talk about -- Governor Brown's tax initiative, cutbacks in higher education, cities on the financial brink, and the local housing market bottoming-out and gently rising. These are just a few of the major stories we've got happening here.
Summer also gives us time to talk about lighter topics that we don't otherwise have time to discuss. On this morning's "AirTalk," I interviewed the head of a local company that creates music playlists for many prominent local and national restaurants. We probably notice the music played at our favorite places, but don't necessarily think about how it was chosen. I assumed it was picked by management or came from a canned service. It was interesting to hear how individualized soundtracks are growing in popularity and how big a role that sound can play in a restaurant's success or failure.
Tuesday morning on “AirTalk,” one of our planned segments completely fell apart just a few minutes before airtime. Though that’s not unheard of, fortunately, it’s fairly rare. We usually have at least 45-minutes to book an open segment.
Faced with a gaping half-hour hole in our show, I revisited an idea that I’d dismissed the day before from our producer, Katie Sprenger. That suggestion, which I thought would have only limited appeal to listeners, led to an impassioned on-air and online conversation.
Katie had been complaining about spending hours cooking a turkey for her child’s daycare potluck, only to see some of the other food having been purchased at restaurants or supermarkets. To Katie, “potluck” means it should be handmade by the participant, not purchased.
I was surprised by Katie’s take, as I figured the quality of the food was the issue, not where it came from. However, Katie went so far as to say it’s better to have something of lesser quality that’s personally cooked or baked than a higher-quality item that’s purchased.