Raiding the fridge with Condiment Claire

This week on Endless Thread, we're raiding our refrigerators and rating our favorite condiments with TikTok creator and author "Condiment Claire" Dinhut. We learn about the surprising history of some of our favorite flavor-enhancers, and Claire shares her secrets for using up the last bits of sauce in a jar and how she keeps her online presence appetizing. Show notes: The Condiment Book (Flatiron Books https://us.macmillan.com/books/9781250336026/thecondimentbook/) Credits: This episode was written and produced by Grace Tatter. Mix and sound design by Paul Vaitkus. It was hosted by Ben Brock Johnson and Amory Sivertson.

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

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• 1:03Speaker 03

  WBUR Podcasts, Boston.

• 1:12Ben Brock Johnson?

  Hey, y'all. Before the show starts, we just want to remind you that we set up secure lines for you to communicate with us if there's anything you need to share anonymously or very carefully in this time that we are living.

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• 2:19Amory Sivertson?

  Butter or ketchup?

• 2:20Speaker 03

  I'm gonna say butter.

• 2:21Amory Sivertson?

  Butter, okay. Sticking with you, Claire, mustard or mayonnaise?

• 2:25Speaker 03

  Mustard.

• 2:26Amory Sivertson?

  Okay, so we've got butter versus mustard. Who wins in that battle?

• 2:30Speaker 03

  That's so hard.

• 2:31Amory Sivertson?

  I know, they're so different.

• 2:33Speaker 03

  But my favorite condiment of all time is Dijon mustard, so I'm gonna have to go mustard.

• 2:41Amory Sivertson?

  Summer cookout season is officially here.

• 2:47Ben Brock Johnson?

  Just wanted to give you a little sizzle.

• 2:49Amory Sivertson?

  Thank you, I appreciate that. So, we, Ben, you and I, recently hosted a very serious competition. The Battle of the Condiments.

• 3:01Ben Brock Johnson?

  Playing along with us was condiment Claire, a TikTok creator and author of The Condiment Book, which features the condiment bracket challenge. She invites all of her readers to fill it out, and it is spicier than any sports tourney bracket you've ever seen.

• 3:20Amory Sivertson?

  Turn it to you, Ben, you ready? Pickles or kimchi?

• 3:24Ben Brock Johnson?

  Well, kimchi is pickles, so I reject the question.

• 3:28Amory Sivertson?

  You're not allowed to reject the question. Pickles or kimchi?

• 3:32Ben Brock Johnson?

  I think pickles.

• 3:35Ben Brock Johnson?

  What is like a condiment that you will refuse to not just make from scratch? Like, I will not buy tartar sauce.

• 3:44Amory Sivertson?

  Right.

• 3:44Ben Brock Johnson?

  Because I have pickles, I have mayonnaise, I have lemon juice, I have capers, and I have salt.

• 3:53Speaker 03

  Yeah, and you know, you know the way you like it, and so you get to make it yourself, and you know it'll just suit your taste buds, right?

• 3:59Ben Brock Johnson?

  Yes.

• 4:00Speaker 03

  I would say I would never buy a salad dressing, only because, you know, each salad is different, but even if it's just a simple French vinaigrette, I know how to make that, I have shallots at home, I have good Dijon mustard, I have fresh lemon juice, you know, there are certain key elements that you can't really buy in anything store bought. I also think a Caesar dressing, while, you know, I'll have a Caesar dressing and a Caesar salad at a restaurant quite often, because I'm a big fan, but if I'm having it at home, I know the way I like it. I mean, very anchovy-heavy, let's be honest.

• 4:31Ben Brock Johnson?

  Preach, Claire, preach.

• 4:34Amory Sivertson?

  Claire has a million and counting followers on TikTok, where she posts about the watermill in France, where she lives part-time with her dad, the food she eats while traveling, and the culinary experiments she conducts in her home base kitchen in London, usually having to do with condiments.

• 4:52Ben Brock Johnson?

  Condiment Claire, of course, is not her government name.

• 4:57Speaker 03

  My name's Claire Janut. I never thought I would be in the world of condiments, but now condiments are my job, and I will take it any day.

• 5:11Ben Brock Johnson?

  Well, today, condiments are our job, too. I'm Ben "Tarter Sausy Boy" Johnson, and we'll take it any day.

• 5:20Amory Sivertson?

  I'm Amory "Celery Salt" Sivertson, and you're listening to Endless Thread.

• 5:25Ben Brock Johnson?

  Coming to you from WBUR, Boston's refrigerator door.

• 5:29Amory Sivertson?

  We're digging into our refrigerators and talking to Condiment Claire about why you should never rinse a jar and about what happens when you mix a fascination with flavor and online fame.

• 5:42Ben Brock Johnson?

  Well, I'll tell you what happens. Things get delicious.

• 5:51Amory Sivertson?

  Is there a difference between a condiment and a sauce?

• 5:56Speaker 03

  You know, a sauce is a kind of condiment, because condiment actually comes from the Latin verb condire, which means "to enhance the flavor of." So it's anything that's added that you don't really need. You know, so whether that's a sprinkle of salt on top of a beautiful sourdough loaf with butter, that sprinkle of salt then becomes a condiment. But if you're cooking with salt, then it's an ingredient. You know, there are certain condiments that are ingredients and condiments, but it just depends on their use, whether or not we can consider them a condiment.

• 6:26Amory Sivertson?

  People have been using condiments to enhance flavor for millennia. In ancient Rome, they were crushing fish innards and fermenting them to make something called garum, which began as a fish sauce and eventually got used in the first iteration of ketchup.

• 6:43Ben Brock Johnson?

  In China, around the 4th century, they were figuring out how to process soy into a delicious salty sauce.

• 6:51Amory Sivertson?

  But Claire told us there's one condiment that historians believe predates ketchup, soy sauce, and anything else in your fridge right now. The chilies.

• 7:02Speaker 03

  Back in the day, they actually weren't used primarily as condiments, but more so as weapons. So the Aztecs used chilies during war. Parents used chilies, you know, to kind of tame their children at home. Let's call it that.

• 7:15Amory Sivertson?

  Wait a minute. As weapons, like you feed a chili to your child and it humbles them because they've been owned by the chili?

• 7:22Speaker 03

  No, so they would actually, they would hold their children above these fires filled with chilies if they were misbehaving and kind of burn their eyes.

• 7:30Ben Brock Johnson?

  Eventually, people saw there was potential for a more palatable type of chili pepper pain.

• 7:36Amory Sivertson?

  Hot, spicy flavor.

• 7:40Speaker 03

  Which I'm so glad about because I would not have liked being a child placed above a hot, smoking chili.

• 7:48Ben Brock Johnson?

  Or maybe you would have because you have the sort of, um, you know, you have the proclivity for chilies. Yeah, maybe you would have been that baby. They would have held you over the smoke and you would have just laughed and continued to create mischief.

• 8:03Speaker 03

  Amazing. Love it. Thank you, Mom. Thank you, Dad.

• 8:07Amory Sivertson?

  Claire mostly grew up in California, but she spent a lot of time in Europe with her family. Her dad is from France, where condiments are a cultural keystone.

• 8:16Ben Brock Johnson?

  Somewhere along the way, Claire was introduced to the idea that eating while traveling could be an occupation.

• 8:23Speaker 03

  I grew up watching Anthony Bourdain. It was always my dream to be him. All throughout college, I emailed, emailed, emailed ZPZ, which was the CNN subsidiary at the time that was working on Parts Unknown. And I was like, please hire me, please hire me. I'll do anything. You don't have to pay me. I just really want to work on something like this. You know, to be able to travel the world and learn about different people through food is always what I wanted to do. So I emailed and finally, you know, they said, if you move to New York, you can work on this show. We'll figure something out. I was like, great. I got an apartment in New York. I went on my graduation tour. Um, unfortunately, Anthony Bourdain passed away during that time. So I got to New York and I was like, uh-oh. My idol's dead and I have no job. What do I do?

• 9:04Ben Brock Johnson?

  What Claire did was work for another production company. Eventually, she got a deal to host her own show. The idea was that Claire would cook with grandmas in kitchens around the world. That's a nice idea. I'd watch that.

• 9:18Amory Sivertson?

  Beautiful. Yeah. But then the pandemic happened. Bad time to travel and an especially bad time to visit other people's grandmas. Claire was out of a job.

• 9:30Ben Brock Johnson?

  So she did what a lot of people did during the pandemic. She downloaded TikTok.

• 9:35Speaker 03

  My username at the beginning was Claire Fromware because it was all about the fact that yes, I sound like this, but I'm also half French and I've kind of lived all over and I just moved to London and I was in Prague and let's just say people were confused. And so it was Claire Fromware and when lockdown lifted-

• 9:49Amory Sivertson?

  W H E R E.

• 9:51Speaker 03

  Exactly. And so when lockdown lifted and I started getting recognized, people would call me out and say, hey, you're Condiment Claire. You're the condiment girl. Within that month, I changed my username to Condiment Claire and I figured this is kind of a gag. Let's roll with it. Everything is fake. We're all still semi in lockdown. Nothing's real.

• 10:13Amory Sivertson?

  So Claire kept cooking, really mixing, I guess, right? On TikTok and the algorithm kept serving up her condiment takes to people around the world.

• 10:23Speaker 03

  Hello, I have one radish left, so let's make a radis beurre together. So here are some sardines and some tomato sauce. Yum yum. Look at that schludiness. It says not to cook or pour hot liquid onto the sea grape, so I guess this is like a cold only snacky snack.

• 10:40Ben Brock Johnson?

  Her most viewed video is about at-home butter churning.

• 10:44Speaker 03

  I have my first driving lesson in England in 30 minutes and when I tell you making butter is so easy, even if you're churning it yourself by hand, that I feel zero stress right now.

• 10:54Amory Sivertson?

  Like many of her videos, it's filmed on her phone in her kitchen. Claire is vigorously turning the handle of a little device that fits into a mason jar.

• 11:03Speaker 03

  You feel it under your hand. Once you really get used to it, it goes from getting hard to like uneven because it's like slosh.

• 11:15Ben Brock Johnson?

  That butter churning video has 33 million views.

• 11:19Amory Sivertson?

  Claire now posts on TikTok almost every day, sometimes more than once. So I say this with no actual shade towards TikTok because I think TikTok is incredible in many ways, but as a person who grew up watching Anthony Bourdain and these really beautiful, highly-produced TV shows about, you know, food and travel and culture.

• 11:42Amory Sivertson?

  Were you a little wary of TikTok of making that your medium?

• 11:49Speaker 03

  Completely, completely. And I've never been a social media person, you know, even though I adore TikTok and, you know, I will never say a bad word about it because it gave me the opportunities that I have today. I think nowadays, even though I don't necessarily agree with it, you get opportunities based on following. And that, to me, is still very odd. But again, I can never bash it because that's, you know, the reason I have a book. So I'm so grateful for it. And so I started on TikTok for that, you know, to be able to use TikToks as a means to an end. And what I do like about TikTok as well is the fact that it is so casual, you know, none of my videos are highly edited. Like, sure, I'll take some time editing and making sure the captions are correct and all that. But there

• 12:34Speaker 03

  is something so personal where you feel like you're FaceTiming a friend, where you feel like, because I'm trying that, maybe you can try that. Or, you know, maybe if I'm going to this place and showing you this like random donut shop in Spain that's behind a monastery, you can also go there. Whereas I think when something is on TV and really beautiful and really edited, there's a certain almost glass wall in between where sometimes it doesn't feel accessible. The beauty of TikTok is that there is that community aspect there. I really do recognize, you know, the names in my comments. I think it's an amazing place for that. I love that people can watch from all over the world. You have that real time feedback. You're able to communicate with people. So the community aspect is really nice on TikTok as well.

• 13:17Amory Sivertson?

  How would you describe the Condiment Claire community? What kinds of things are people saying in the comments? Do people kind of, yeah, what's the sense of the community?

• 13:29Speaker 03

  You know, it's so, it's really so lovely. Everyone's so curious. I think I'm very lucky that people are from all over the world. So I don't have, you know, 80% US following or 100% UK following. They, people are really from all over. And because of that, you'll have people in the comments be like, okay, in my culture, we eat it like this. Or in my culture, we have tomatoes in June versus August, et cetera, et cetera. And so people have conversation in the comments based on where they're from, which I just think is so. Lovely. And the fact that, you know, I can make a video about mayo and someone from Chile can say, hey, we, we use a ton of mayo in our sandwiches. And someone from Belgium can be like, okay, well, we, we put mayo on our fries. And there's

• 14:13Speaker 03

  that back and forth conversation. And I also get to learn so much from it. So I would say curiosity and just the fact that everyone is international just makes it really, really interesting.

• 14:23Amory Sivertson?

  Another thing about social media and anyone who could be seen as an influencer, even if your influence is condiment themed, there is this kind of hunger from the following to get to know you, to feel like they know you, to, to know more about your personal life and how, in your case, all of these condiments fit into your personal life and preferences. And that's not so much a, a feature of your channel. You do show people like, this is my family's farm in France. But there's, we don't know that much about you, per se, just from the channel. Can you talk about why that is?

• 15:06Speaker 03

  Yeah, you know, I think, again, I never thought I'd be on social media. I do really respect my own privacy and also my loved ones' privacies. If I'm eating dinner with my friends, you know, I'm never gonna pull my phone out and just be like, hold on, let me film a TikTok. And I think that gives, that gives me a really nice work-life balance, now that this is my work. And I do feel like I don't need to share everything with the internet, you know, I'm never gonna film a video being like, oh, here's my boyfriend, or I'm going through a breakup, or, oh, I'm having a really sad day. Or, you know, I just think that it's really important to do that. And even though people do feel like they know me, I think they do know my flavor preferences, which, again, I think is a super personal thing as well. And I know that sounds ridiculous, but it really is a personal

• 15:50Speaker 03

  thing to be able to talk to someone about flavor and what they like. Because, again, it's really based on how you grew up, your culture, what you eat every single day. And that does give you an inside look.

• 16:03Ben Brock Johnson?

  Coming up, we give Claire an inside look at our refrigerators after a snack break.

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• 18:02Amory Sivertson?

  We had sent you some pictures of the insides of our refrigerators.

• 18:08Speaker 03

  I love it.

• 18:08Amory Sivertson?

  And I'm eager and terrified to find out what you thought about those. Maybe we'll start with Ben's fridge.

• 18:15Speaker 03

  Both fridges, great in the sense that everyone has their own taste buds. You do you. And so I think to judge anyone for the plate in front of them or what's in their fridge is just not. Not a nice thing to do.

• 18:27Ben Brock Johnson?

  Oh, come on, I'm begging for the judgment, Claire.

• 18:30Amory Sivertson?

  Very diplomatic.

• 18:31Speaker 03

  Ben's, Ben's looks a lot like mine in the sense that there are lots of condiments. There are lots of Asian-y condiments as well. And that's a flavor profile that I love. So even that black vinegar at the end, I was like, okay, yep, this is, this is a bit of me.

• 18:46Ben Brock Johnson?

  Game, respect game.

• 18:48Speaker 03

  There you go, tartar saucy boy.

• 18:52Amory Sivertson?

  Yes.

• 18:57Amory Sivertson?

  You can bring on the judgment to my refrigerator then.

• 18:59Ben Brock Johnson?

  No, no, see, this is why Claire's big tent. She's big tent condiments and I respect that.

• 19:05Speaker 03

  Yeah, there you go.

• 19:06Amory Sivertson?

  Well, was there something missing from either of our refrigerators? Or maybe not missing, but based on what you saw in our refrigerators, you were thinking like, oh, I bet they'd like this or they need something like this would go with that.

• 19:20Speaker 03

  You know, I would say the one thing missing were condiments in the works. In the sense, you know, you didn't have fruit getting ready to be jammed. Or you didn't have any chilies fermenting, ready to be hot sauce.

• 19:32Ben Brock Johnson?

  Such a good call out.

• 19:33Speaker 03

  And I think as long as there's always, you know, something about to be made, then you're keeping it interesting. Like I know my fridge, I'm always going to open it. And granted, this is my job now, which I'm so grateful for. But there's always going to be, you know, whether it's a miso in the works in my pantry or, you know, strawberries macerating so that I can make jam the next morning or pickles or something fermenting, that's, it's always fun. There always needs to be at least one experiment going in my fridge.

• 20:07Amory Sivertson?

  You have something on your TikTok called the never rinse a jar series. Can you describe what this is?

• 20:14Speaker 03

  Yes, so in my household, I refuse to ever rinse a jar, which means, you know, if there's a jar of jam and there's only one little dollop at the bottom and you can't scrape the edges, you're not going to rinse that jar out. If you have a squirty ketchup bottle, you're not going to rinse the squirty ketchup bottle out before you recycle it. You're always going to use that, that last little bit of condiment up. And what that does is, well, one, I just refuse to waste food ever. So even, you know, rinsing that away makes me feel extremely guilty because it's just my own subconscious. But it also allows you to play with flavor because it forces you to try and match that condiment with something that could work.

• 20:52Ben Brock Johnson?

  What's what's a creation that you sort of stumbled upon that you're like, oh, yeah, I'm I'm gonna like purposefully make this now?

• 20:59Speaker 03

  Oh, I look forward to finishing jars just so I can do new things.

• 21:03Ben Brock Johnson?

  Mm hmm.

• 21:03Speaker 03

  One that I really loved is there was this kind of pickled fermented mushroom sauce situation that was quite peppery and had like Worcestershire sauce at the bottom.

• 21:15Ben Brock Johnson?

  Mm hmm.

• 21:15Speaker 03

  And I finished that and I was like, hmm, what am I gonna do with that? And that day I knew I wanted to have friends over and I was gonna make kind of a Greek spread. So I knew I want to make some hummus and tzatziki, all that. And I figured, why wouldn't I just make the hummus in that same jar? So I made the hummus and then instead of putting it in a new Tupperware or a new glass jar, I put it directly in there. So I think just the idea that you can put leftovers in jars that are basically finished, that's one of my favorite ways to use them up because instead of having to, you know, use a mini spatula and put that little bit of condiment left on whatever you have, you can just put it directly in the jar. So this kind of mushroomy hummus was not something I was planning on doing, but it worked really well.

• 21:56Amory Sivertson?

  Along with pictures of the insides of our refrigerators, we also each sent you a particular condiment that is in our fridge, is almost empty, and we look to you for guidance on how to not rinse that jar, but to repurpose the dregs of that particular condiment into

• 22:15Speaker 03

  Of course.

• 22:16Amory Sivertson?

  some new condiment.

• 22:18Speaker 03

  Of course.

• 22:19Amory Sivertson?

  So can you walk us through that? You can start with, I don't, I don't actually know what Ben sent you, I don't think.

• 22:26Speaker 03

  Well, we can start with yours, which was chili oil, right?

• 22:28Amory Sivertson?

  Chili crisp, yep.

• 22:29Speaker 03

  Chili crisp, okay. I mean, I think the easiest way to use up anything that has, you know, oil or a bit of fat in it is to make eggs because you just put it directly in the pan and then you don't need to butter your pan or oil your pan, anything like that. So I would say plop a few eggs in that chili crisp, shake it up, and then put it directly into your hot pan, and then you can make scrambled eggs super easily. And then you have all of that flavor that you wanted in the first place, then you get the chili crisp like nice and toasty too, just by heating it up. So really like that. Another way I like to use chili crisp is by making, oh, you're vegan, I forgot about that.

• 23:04Amory Sivertson?

  Yes, but that's okay because I have just, have you ever, have you heard of just egg?

• 23:09Speaker 03

  Yes. Okay, so as long as you're open to that?

• 23:11Amory Sivertson?

  I am, yeah. Just Egg is really good, and that's made out of mung beans. We are not sponsored by Just Egg, but hey, Just Egg, if you want to sponsor us. I love what you're doing. I could pour some of that liquid mung bean scrambled egg replacement into the jar. And I feel like I put chili crisp on that already, but I wouldn't have thought to pour it in, shake it up, and then scramble.

• 23:35Speaker 03

  Yeah, and another thing you could do, I think with chili crisp, what's really fun is making a quote-unquote salad within it. So whether it's tin fish or like cold roast chicken, and in your case, you could do lentil, chickpeas, and then you just mash it up directly in there instead of having to dirty another bowl, because that is always a really nice element in any cold salad, potato salad. Otherwise, you know, there's actually this soy yogurt that I like to use, and I'm not vegan, but there's this one soy yogurt in the UK that is really nice. It has a good texture, it's nice and savory, and that, if I'm making a dip for certain things, if I'm having friends over in a crudités platter, I'll put the yogurt directly into a jar.

• 24:18Speaker 03

  So for example, this would work with a chili crisp, and then you'd get this slightly spiced yogurt dip.

• 24:24Amory Sivertson?

  That's a great idea. What did you send her, Ben?

• 24:27Ben Brock Johnson?

  I sent her a long video of different condiments. And I think the, I mean, I think that the black vinegar is probably the one that has like... And I don't even, I'm embarrassed to say this because it's in my fridge, but that's been around for so long at this point that it's hardened. Like, that's not even really liquid down there, if that makes any sense.

• 24:55Speaker 03

  I, no, you know what? It does, there are deposits at the bottom of my black vinegar too, and I use it. I think it's just the nature of black vinegar.

• 25:04Ben Brock Johnson?

  Heck, yeah. All right. What do I do?

• 25:06Speaker 03

  Okay. So the thing with black vinegar is, if you're listening to this and you've never seen what the bottle looks like, it's a big glass bottle, so it's tall. You can't really, it's not like a jar that's easy to put things in.

• 25:16Ben Brock Johnson?

  No. Chopstick is your best bet, and even that, it's pretty tall.

• 25:21Speaker 03

  Exactly.

• 25:21Ben Brock Johnson?

  Yeah.

• 25:22Speaker 03

  And sometimes the shape of the bottle can determine what you do with the condiment. So again, it makes it more fun. Just think of this all as a game and how you're gonna get maximal flavor out of what you have, what you're working with.

• 25:33Ben Brock Johnson?

  Mm-hmm.

• 25:33Speaker 03

  So I would say for that, the easiest thing to do is make a salad dressing or makes a sauce, for example, because you can pour in different liquids to the black vinegar because the spout's small enough for that.

• 25:45Ben Brock Johnson?

  Mm-hmm.

• 25:45Speaker 03

  Just shake it all up and then it becomes part of the sauce. So I love putting black vinegar on silken tofu. So a really easy weekday night meal, you know, you'll have a block of tofu and then you can make this black vinegar sauce super easily in that bottle.

• 25:59Ben Brock Johnson?

  Nice.

• 25:59Speaker 03

  Just pour it on top and then you're good to go.

• 26:01Ben Brock Johnson?

  All right, in, done.

• 26:03Speaker 03

  Great.

• 26:03Ben Brock Johnson?

  All right.

• 26:04Speaker 03

  Great.

• 26:05Ben Brock Johnson?

  I'll let you know how it tastes.

• 26:07Speaker 03

  Please report back.

• 26:14Amory Sivertson?

  I know that, that this whole focus on condiments started, maybe not by accident, but, but that it wasn't exactly what you were imagining. And yet, it seems, clearly you have a lot of people following you and wanting to learn more about condiments. What do you hope is the, um, the impact that you can have in the, in the food world, um, on TikTok and beyond?

• 26:43Speaker 03

  Yeah, I think, you know, as long as people are experimenting in their kitchens and they're no longer scared to try new things, whether it's new combinations or new flavors from different cultures. I think that's my main goal, you know? People are very afraid in their kitchens and I'm not a chef. I'm the first person to say that I'm not a chef. You know, a lot of my friends are classically trained or have worked in kitchens. I have not, but I do know how to create flavor. And, you know, that flavor may not be for everyone, but it's what works for me. So I think just learning about your own taste buds is something that's really special. So if I can, you know, inspire people to just learn more about their own taste buds, that's all I can really hope for.

• 27:35Ben Brock Johnson?

  I want to know what condiments our listeners love.

• 27:38Amory Sivertson?

  Ooh.

• 27:39Ben Brock Johnson?

  Like, I was in New Orleans. I had a remoulade on some crab cakes that I will never forget. You know what I mean?

• 27:49Amory Sivertson?

  Oh, yeah.

• 27:50Ben Brock Johnson?

  I had like a, like a hoagie spread in Philly that I will never forget. So like, I feel like there's like a real sort of regionality to condiments, you know? And I'm curious what our listeners either make, that would be awesome, or they buy. That's not just like, you go to the store, you buy your Grey Poupon. Like, what's the weird, what's the thing that like you can only get in that one grocery store chain in your zone? You know what I'm saying? That like, I need to know about. Please, listeners, please tell me, because I, my fridge, it, it, it does not run a thover with condiments as much as I would like it to.

• 28:33Amory Sivertson?

  This is very Ohio of me, I guess, but I didn't know that that was how you pronounced Grey.

• 28:39Ben Brock Johnson?

  Poupon?

• 28:43Ben Brock Johnson?

  Haven't you ever seen the Grey Poupon commercials?

• 28:46Amory Sivertson?

  I've seen the Grey Poopin'.

• 28:48Ben Brock Johnson?

  Poupon? You haven't seen the Grey Poupon commercials?

• 28:53Ben Brock Johnson?

  Emery, have you been pronouncing it Grey Poupon this whole time?

• 28:57Amory Sivertson?

  I've never said that out loud in my life. I have no idea what it is.

• 29:04Amory Sivertson?

  Tell us about your Poupon in all their shades.

• 29:09Amory Sivertson?

  And how you prepare your Poupon.

• 29:16Ben Brock Johnson?

  Oh, no.

• 29:17Amory Sivertson?

  And we won't poo poo it.

• 29:19Ben Brock Johnson?

  Oh, God. Emery, Emery had to be the one to take a thing about food and just insert poop into it somehow.

• 29:31Ben Brock Johnson?

  This episode was produced by Grace Poupon Tatter. It was co-hosted by me, Ben Tarter, saucy boy Johnson.

• 29:37Amory Sivertson?

  And me, Emery Slatherit on Sivertson. Uh, yeah. Mixed and sound design by our production manager, Paul Vikes. It was edited by Meg Kramer.

• 29:47Ben Brock Johnson?

  The rest of our team is Franny Monahan, Dean Russell, Emily Jankowski, and our managing producer, Suma Tajoshi.

• 29:54Amory Sivertson?

  Endless Thread is a show about the blurred lines between a bottle of tomato ketchup and a bottle of fish intestines.

• 30:01Ben Brock Johnson?

  Woo-hoo. If you have an untold history and unsolved mystery, a wild story, a recipe for the best condiment.

• 30:10Amory Sivertson?

  A poupon for the people.

• 30:13Ben Brock Johnson?

  A poupon for the people.

• 30:16Ben Brock Johnson?

  Or anything from the internet that you want us to explore, you can hit us up, [email protected].

• 30:42Speaker 00

  Support for this podcast comes from Is Business Broken?, a podcast from the Marotra Institute at BU Questrom School of Business. Follow Is Business Broken? wherever you get your podcasts, and listen on for a preview of a recent episode featuring Janet Kang, executive director of the Just Horizons Alliance on who stands to benefit from AI in education.

• 31:05Amory Sivertson?

  I am absolutely in favor of AI in learning in the right context. And just to explain why you're excited about it. Oh, my gosh. Individualized support, right? Personalization and to be able to scale quality education in places where it was historically impossible. So for certain kinds of learners with different kinds of learning styles and disabilities, for example, speakers of different languages, there are amazing ways AI can boost learning. It just has to be with the right context.

• 31:33Speaker 03

  And age appropriateness is something we do a lot of work in because it is very different depending on where in that maturity cycle you are in terms of how your brain develops.

• 31:43Speaker 00

  Find the full episode by searching for Is Business Broken wherever you get your podcasts and learn more about the Marotra Institute for Business Markets and Society at ibms.bu.edu.

• 32:01Speaker 02

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