The Economics of Everyday Things

By: Freakonomics Network & Zachary Crockett
  • Summary

  • Who decides which snacks are in your office’s vending machine? How much is a suburban elm tree worth, and to whom? How did Girl Scout Cookies become a billion-dollar business? In bite-sized episodes, journalist Zachary Crockett looks at quotidian things and finds amazing stories. To get every show in our network without ads and a monthly bonus episode of Freakonomics Radio, sign up for SiriusXM Podcasts+ on Apple Podcasts at http://apple.co/SiriusXM.
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Episodes
  • 65. Stock Photos
    Sep 30 2024

    Making money in the stock image business requires a sharp eye for trends, a very specific type of model, and a race against A.I. Zachary Crockett takes his shot.

    • SOURCE:
      • Yuri Arcurs, C.E.O. and founder of PeopleImages.

    • RESOURCES:
      • "The Last Stock Photographers Await Their Fate Under Generative A.I.," by Katie Deighton (The Wall Street Journal, 2024).
      • "The Impressive 100-Year History of Stock Photography: From Analog to A.I.," by Ivanna Attié (Stock Photo Secrets, 2024).
      • "How Much Can You Make Selling Stock Photos? — It’s Not as Profitable as it Used to Be," by Matic Broz (Photutorial, 2024).
      • "Confessions of a Stock Photography Model," by Andrew Kimler (Vox, 2016).
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    23 mins
  • 64. Sushi Fish
    Sep 23 2024

    How does a fresh tuna get from Japan to Nebraska before it goes bad? And how does its journey show up in the price of your spicy tuna rolls? Zachary Crockett gets schooled.

    • SOURCES:
      • Sasha Issenberg, journalist and author.
      • David Utterback, owner of Yoshitomo and Ota sushi restaurants.
      • Nobu Yamanashi, president of Yama Seafood.

    • RESOURCES:
      • "Wild or Farmed? Pacific or Atlantic? Here’s What to Know About Bluefin Tuna," by Jean Trinh (Los Angeles Times, 2023).
      • "The Untold Story of Sushi in America," by Daniel Fromson (The New York Times Magazine, 2021).
      • "The Intricacies of Tuna Grading," (Luke's Lobster Blog, 2020).
      • "Sushinomics: How Bluefin Tuna Became a Million-Dollar Fish," by Svati Kirsten Narula (The Atlantic, 2014).
      • The Sushi Economy: Globalization and the Making of a Modern Delicacy, by Sasha Issenberg (2007).
      • Yoshitomo.

    • EXTRAS:
      • "Is the Future of Farming in the Ocean?" by Freakonomics Radio (2021).
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    22 mins
  • 63. Botox
    Sep 16 2024

    Why do millions of people pay to have one of the world’s deadliest toxins injected into their faces? Zachary Crockett looks surprised.

    • SOURCES:
      • Dana Berkowitz, sociologist and author.
      • Jean Carruthers, pioneer of cosmetic Botox, clinical professor of ophthalmology at the University of British Columbia, and owner of Carruthers Cosmetic.
      • Steven Williams, president of the American Society of Plastic Surgeons and owner of Tri Valley Plastic Surgery.

    • RESOURCES:
      • "Botox Is More Affordable Than Ever. Is That A Good Thing?" by Krista Bennett DeMaio (Women's Health, 2024).
      • "Early Development History of Botox (onabotulinumtoxinA)," by Alan B. Scott, Dennis Honeychurch, and Mitchell F. Brin (Medicine, 2023).
      • "How Barely-There Botox Became the Norm," by Jessica Schiffer (The New York Times, 2021).
      • Botox Nation: Changing the Face of America, by Dana Berkowitz (2017).
      • "Billions and Billions for Botox," by Vauhini Vara (The New Yorker, 2014).
      • "Botox is Destroying Hollywood Acting," by Johann Hari (HuffPost, 2011).
      • "The Botox Boom," by David Noonan (Newsweek, 2002).
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    17 mins

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