#546: The Masters: The good, the bad, and the pimento cheese
·30 min·3 clips
Augusta National didn't accept its first women members until 2012, over a decade after Tiger Woods' historic win.
The episode begins with hosts Ellen Hyslop and Steph Rotz introducing the Masters as a key April sports event. Ellen expresses her enthusiasm for the tournament, calling it a great entry point into men's golf. They note the Masters is the first of golf's four majors, held annually at Augusta National Golf Club in Augusta, Georgia. The hosts describe the course's floral origins, with holes named after plants like azaleas. They discuss traditions such as the green jacket awarded to winners, which is stored at Augusta National and only taken home for one year by the current champion. The champions dinner, hosted by the previous winner Rory McIlroy with a menu including peach ricotta flatbread and bacon-wrapped dates, is highlighted. Affordable concessions like $1.50 pimento cheese sandwiches and $3 peach ice cream sandwiches are mentioned as part of the event's accessibility. The hosts then shift to critique the Masters' history, pointing out that Augusta National didn't invite a Black competitor until 1975 and didn't have a Black member until 1990. They emphasize that the club accepted its first women members only in 2012, and the first women's event wasn't held until 2019. Tiger Woods' 1997 win as the first Black champion is noted, along with his recent DUI arrest and absence from this year's tournament. Phil Mickelson is also absent due to a family health matter. The hosts analyze top players, including world number one Scottie Scheffler, who has a strong Masters record, and defending champion Rory McIlroy, who is dealing with a back injury. They mention contenders like Ludwig Oberg and Canadian Corey Conners, who performs well in challenging weather. The episode includes a personal training sesh segment where listeners share stories, such as a mascot throwing pizza into crowds at University of Cincinnati games. The hosts reflect on how food and community interactions enhance sports experiences. They encourage listeners to send voice notes for future episodes and conclude with production credits.
