Digest

The episode begins with Scott Ackerman welcoming listeners to Comedy Bang Bang and acknowledging a catchphrase submission. Matt Bronger joins the show and reminisces about their shared hotel room at South by Southwest. They discuss the early days of Twitter and how the show's start coincided with the rise of social media. Scott and Matt discuss Matt's stand-up career, including his numerous specials and albums. They debate the value of stand-up specials in the age of social media and agree that the accessibility of comedy has both benefits and drawbacks. Matt talks about the variety of venues he performs at, including clubs, music venues, and even a heavy metal bar. He shares a funny anecdote about the bar owner's reaction to his set. Matt discusses his early days in stand-up, starting in Chicago in the late 90s. He emphasizes the importance of having a supportive scene and the pressure young comedians face in the digital age. Matt and Scott discuss the importance of confidence in stand-up and how long it takes to develop. They compare the confidence levels of young comedians like Matt Rife to those of established comedians like Eddie Murphy. Matt and Scott talk about the common feeling of jealousy among comedians, particularly towards those who seem to have it all. They use Matt Rife as an example and compare him to Elvis Presley. Scott announces a break and introduces the upcoming guests: a publicity person and a corporate spokesperson. Seth Berkowitz joins the show and reminisces about previous appearances. He reveals that he used to represent MoviePass and discusses the company's downfall. Seth announces that he is now representing a new company called OpenAI. He discusses the public's fear of AI and introduces his new tagline: "It's AI all good, baby." Seth and Scott debate the potential dangers of AI, particularly its impact on jobs and the environment. They discuss the possibility of AI creating its own stories and songs. Seth and Matt discuss the potential uses of AI in everyday life, specifically in the context of dinner parties. They imagine a toilet that analyzes guests' poop and provides health recommendations. Seth and Matt discuss the potential of AI to create new forms of entertainment, such as plays and movies. They imagine a Shakespearean play written by AI and debate the ethical implications of AI-generated content. Seth and Scott discuss the possibility of using AI to preserve personal memories, such as recipes. They debate whether this would be a true representation of the original memory or simply a digital copy. Scott announces a break and introduces the upcoming guests: a spokesperson for another company. The Pine Sol Lady returns to the show and discusses her work for the company. She announces that they are developing new flavors of Pine Sol, including pineapple passion fruit and sour cream and onion. The Pine Sol Lady continues to pitch her new Pine Sol flavors, including chicken tikka masala and Virginia Slim. She emphasizes the importance of appealing to different cultures and tastes. The Pine Sol Lady discusses the importance of cultural sensitivity in marketing, using the example of a mother-in-law from India. She suggests a chicken tikka masala-flavored Pine Sol to appeal to her culture. Scott introduces the "Plug" segment, where the guests promote their projects and upcoming events. The episode concludes with the guests plugging their projects and Scott thanking them for appearing on the show. The episode ends with music.

Outlines

00:00:00

Stand-Up Comedy and the Digital Age

The episode begins with Scott Ackerman welcoming listeners to Comedy Bang Bang and acknowledging a catchphrase submission. Matt Bronger joins the show and reminisces about their shared hotel room at South by Southwest. They discuss the early days of Twitter and how the show's start coincided with the rise of social media. Scott and Matt discuss Matt's stand-up career, including his numerous specials and albums. They debate the value of stand-up specials in the age of social media and agree that the accessibility of comedy has both benefits and drawbacks. Matt talks about the variety of venues he performs at, including clubs, music venues, and even a heavy metal bar. He shares a funny anecdote about the bar owner's reaction to his set. Matt discusses his early days in stand-up, starting in Chicago in the late 90s. He emphasizes the importance of having a supportive scene and the pressure young comedians face in the digital age. Matt and Scott discuss the importance of confidence in stand-up and how long it takes to develop. They compare the confidence levels of young comedians like Matt Rife to those of established comedians like Eddie Murphy. Matt and Scott talk about the common feeling of jealousy among comedians, particularly towards those who seem to have it all. They use Matt Rife as an example and compare him to Elvis Presley.

00:21:58

The Rise of AI and its Potential Impact

Seth Berkowitz joins the show and reminisces about previous appearances. He reveals that he used to represent MoviePass and discusses the company's downfall. Seth announces that he is now representing a new company called OpenAI. He discusses the public's fear of AI and introduces his new tagline: "It's AI all good, baby." Seth and Scott debate the potential dangers of AI, particularly its impact on jobs and the environment. They discuss the possibility of AI creating its own stories and songs. Seth and Matt discuss the potential uses of AI in everyday life, specifically in the context of dinner parties. They imagine a toilet that analyzes guests' poop and provides health recommendations. Seth and Matt discuss the potential of AI to create new forms of entertainment, such as plays and movies. They imagine a Shakespearean play written by AI and debate the ethical implications of AI-generated content. Seth and Scott discuss the possibility of using AI to preserve personal memories, such as recipes. They debate whether this would be a true representation of the original memory or simply a digital copy.

00:45:34

The Pine Sol Lady and New Flavors

The Pine Sol Lady returns to the show and discusses her work for the company. She announces that they are developing new flavors of Pine Sol, including pineapple passion fruit and sour cream and onion. The Pine Sol Lady continues to pitch her new Pine Sol flavors, including chicken tikka masala and Virginia Slim. She emphasizes the importance of appealing to different cultures and tastes. The Pine Sol Lady discusses the importance of cultural sensitivity in marketing, using the example of a mother-in-law from India. She suggests a chicken tikka masala-flavored Pine Sol to appeal to her culture. Scott introduces the "Plug" segment, where the guests promote their projects and upcoming events. The episode concludes with the guests plugging their projects and Scott thanking them for appearing on the show. The episode ends with music.

Keywords

Q&A

• What are some of the challenges that young comedians face in the digital age?

  Young comedians face the pressure of having to create high-quality content right away, as their first few sets are often scrutinized online. They don't have the same time to grow and develop their craft as comedians did in the past.

• How has the accessibility of comedy changed the way people consume it?

  The accessibility of comedy through streaming services and social media has made it easier for people to find and watch stand-up specials. However, it has also led to a dilution of the art form, as there is so much content available that it can be difficult to stand out.

• What are some of the potential benefits and drawbacks of AI?

  AI has the potential to revolutionize many industries, from healthcare to entertainment. However, there are also concerns about its impact on jobs, the environment, and the potential for misuse.

• What are some of the new Pine Sol flavors that the Pine Sol Lady is promoting?

  The Pine Sol Lady is promoting a variety of new Pine Sol flavors, including pineapple passion fruit, sour cream and onion, chicken tikka masala, and Virginia Slim. She believes that these flavors will appeal to a wider range of consumers and help to clean up kitchens in a more appealing way.

Show Notes