Walk into the light – or follow the smell of toast- for a morningtime chat with the splendid Maria Thayer (Eagleheart) about bee farms, how flunking art leads to art school, and the delight of watching garden things grow in Episode 95 (“95, Feel Alive!”) of this podcast, also known as The JV Club.
Episode 95:
The JV Club
Maria Thayer
Maria Thayer
We would make beautiful redheaded babies together. They would be smart and socially awkward.
Today I’ve officially caught up to the latest episode after I started listening obsessively in October. So satisfying and sad at the same time. It’s like finishing a really good book but instead of actually being over, I can now read a chapter per week. Better than nothing!
Btw Sketchfest is the bomb! Everything I’ve attended so far has been amazing. Thanks for all your hours of work, Janet! You’ve brought billions of laughs to SF- that must feel pretty cool.
@Amy – Apple butter on toast sounds DIVINE!
I was super surprised how much “me” ended up being in this podcast. First the bee farm- which is something I can 100% identify with, as my father keeps bees (making me a bit of a honey snob), then the gardening and the process by which plants know what’s growing around them (freaking amazing, right?)- Because I’m a HUGE plant nerd. And then of course apples.. oh my god. For best apple I vote Cortland, though Honeycrisp is also incredibly amazing. The only downfalls for both of those apples is that they’re TERRIBLE keepers, which means you can only find GOOD ones during apple season, and anything you find any other time of the year is going to be disappointing. I feel like the biggest apple snob ever, saying that stuff. While I’m on the subject, though, another really good apple is the Mutsu (also known as Crispin in some places). But if none of those three are available, I go for the Golden Delicious, which is ok. Just not my favorite.
I just really loooved this episode. One of my favorite guests, for sure 🙂
Yes Janet, we will have to know how you learned the French name of the Schtroumpfs. Were you a fan of Peyo’s Johan et Pirlouit where they first appeared?
I vote for a good pink lady apple.
Janet, I need to clarify that although I laughed when you said, “Les Schtroumpfs”, the german word for Smurf is actually Schlumpf. In Canada as a child, we loved the Smurfs so much that we would watch it on the french channel and you were saying it en francais. Or maybe I was just hearing it wrong. Regardless, thanks for the laugh! Sincerely, Cliff -Jenny- Claven
“I’m going to STRUMPF that SMURF All Night Long!!” is now my favorite sentence of 2014!! (Does strumpf have umlauts? I bet it has umlauts!!) Not to make you do ALL the work, we can be more actively involved listeners, but when you have a great guest that I know nothing about, like Maria Thayer or Kathryn Borel last week, if we had a couple of mentions on where we can see or hear more of them, it’d be like a slice of hot apple pie with melted cheese on top, in a meadow!
I love Courtland apples. They aren’t the crispiest, crunchiest apples, but I love the flavour, especially in their skin. Seriously. The skin is a really unappreciated component.
And speaking of Carl Sagan’s uplifting words:
http://www.youtube.com/watch?v=ZP7K9SycELA
Honey crisp apples are superior to all other apples. Their only downfall is that they’re only widely available during apple season. I can think of nothing else wrong with those apples. They’re pretty much the perfect fruit. I have strong feelings about this. Similarly to honey crisp apples, I find toast to be a near-perfect food. Now that I’m thinking about it, apple butter on toast is especially delicious.
Yay! You’re so close to 100! Can’t wait to see what you’ve got planned (if anything’s planned at all)!
Loved Maria’s energy. Similar to Kathleen Rose Perkins, a previous JV guest. Also those have to be the most random crush answers ever. So funny.
Big fan of apples, but usually not by themselves, more like cooked into pies (but not the American kind, cinnamon ruins everything), tartes Tatin, as juice, cider (by which I mean hard cider, because there is no other kind, the unalcoholic stuff is juice), apple sauce and all that. And with cheese (with a sharp cheddar or a nice cave-aged Gruyère). Damn, now the podcast is making me hungry again.