5 chapters across the catalog
A Hollywood executive visiting the Texas Hill Country shared insights into the daily preparation routine of Fox News host Tucker Carlson. Carlson reportedly spends his mornings in a sauna reviewing text messages from global sources before directing his producers on segment topics. The process suggests potential overlap with the No Agenda production model, leading to speculation that some of Carlson's writers or producers may be influenced by the show's content.
A detailed description of a halal butcher in Oakland explains the process of selecting live poultry, such as chickens and geese, for immediate slaughter. The hosts discuss the culinary necessity of "hanging" or aging fresh-killed birds in a refrigerator for several days before cooking to ensure proper texture.
Body Bag Demand, Scarborough Factory Production
The hosts report on an increase in demand for body bags, noting that a Toronto-based manufacturer, Trevor Owen Limited, has seen a surge in orders from senior residences. They joke about the customization options for the bags and the macabre nature of pandemic-related investments.
Broadcasting Preparation, Fresh and Easy Supermarkets
The hosts discuss the "No Agenda" philosophy, noting that over-preparing for segments can suck the life out of a broadcast. They reflect on a previous discussion about Fresh and Easy supermarkets where Adam Curry felt he had read too much material, making the segment feel less spontaneous.
Cooking Beef Tongue, Recipe Malfunctions
John C. Dvorak recounts a failed attempt to cook a beef tongue purchased from a Chinese butcher, noting that his initial cooking time of 75 minutes was insufficient for the tough meat. After realizing the error, he ended up cooking it for an additional ten hours. He plans to refine the recipe using a tongue from a whole animal in the future.
