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I managed to corner Mark Alan Effinger for this week’s podcast. If you know Mark, you’ll really enjoy this episode. If you don’t know Mark, just buckle your seatbelt, hit play and hang on.
Mark and I helped teach a book writing workshop several years ago with an all-star cast led by Mike Drew.
We talk about PR, Brain nutrients, Amazon, Sean Phillip’s Full Strength shakes, and loads of other crazy stuff, including the time that Mark overdosed Rich Christiansen with niacin. It’s basically unedited and rambling and just soooo Effinger.
This is the kind of conversation that I love having with Mark. We’ve had so many of these, and this is the first I recorded for a podcast. I know there will be more. Effing Effinger.
I was out on a walk today listening to episode 192 of Marc Maron’s WTF Podcast. (One of the podcasts that inspired me to get started with my own podcasting.) Maron is one of the best interviewers I’ve every heard and his podcast is a wonderful window into the world of all your favorite standup comics.
In this episode, he’s got Paul Reiser in his garage studio and is reflecting on getting started in comedy.
A 19-year-old Maron first met Reiser on a trip to NYC to see comedy. He walked up to Reiser’s table and asked him how to get started doing comedy. Reiser told him, “You just do it.”
A few minutes later, Reiser tells him about some advice he got on writing screenplays shortly after his appearance in Diner. He asked Barry Levinson, “How do you write a screenplay?” Levinson told him, “OK. You write, ‘Fade in’ and you keep typing.”
Good advice for starting just about anything you ever wanted to do.
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I had a blast recording this week’s episode. The Evil Wiener is a mobile food truck business in Austin, started by Anna and Jeff Cummins and their partner Roger Zapata. Jeff and Roger have impressive professional foodie credentials. The idea for The Evil Wiener was hatched (as you probably guessed) over a few beers one evening. Anna had no choice but to sign on as den-mother and Chief Marketing Officer.
The double entendres flow freely in this interview and also through the menu and the cult following that the Wiener has developed in just a few short months of operation.
They’ve already been featured in a segment on The Food Network’s Eat Street and they are winning new accolades and followers every day.
We talked mainly about how they built the business from conception to launch. I hope you enjoy it and that you get a chuckle out of the humor.
“I can’t wait to come to Austin and get my hands on a Naked Cowgirl.”
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