Do more expensive wines taste better? And: what does one little rodent in a salad say about a restaurant’s future? This is a “mashupdate” of “Do More Expensive Wines Taste Better?” and “A Mouse in the Salad.”
Season 2, Episode 1
We have just released a new series of five one-hour Freakonomics Radio specials to public-radio stations across the country. (Check here for your local station.) These new shows are what might best be called “mashupdates” — that is, mashups of earlier podcasts that have also been updated with new interviews, etc.
If you are a charter subscriber to our podcast (remember this one on the dangers of safety, or this one on the obesity epidemic?), then some of this material will be familiar to you. If you are one of the people who have heard these new shows on the radio and wondered when they’d hit the podcast stream — well, that time is now. We’ll be releasing all five hours over the next ten weeks.
This first episode is called “The Days of Wine and Mouses.” (Download/subscribe at iTunes, get the RSS feed, listen via the media player above, or read the transcript below.) Here’s what you’ll be hearing:
When you take a sip of Cabernet, what are you tasting? The grape? The tannins? The oak barrel? Or is it the price? Believe it or not, the most dominant flavor may be the dollars.
The U.S. is an outlier when it comes to policing, as evidenced by more than 1,000 fatal shootings by police each year. But we’re an outlier in other ways too: a heavily-armed populace, a fragile mental-health system, and the fact that we spend so much time in our cars. Add in a history of racism and it’s no surprise that . . .
Do more expensive wines taste better? They should! It’s a cardinal rule: more expensive items are supposed to be qualitatively better than their cheaper versions. But is that true for wine? And: The state-by-state rollout of legalized weed has given economists a perfect natural experiment to measure its effects. Here’s what we know so far — and don’t know — about . . .
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