However, shows like that of the late John Peel were a subsidised avenue for less 'commercial' popular music to gain some exposure. Shouldn't forget that Radio 1 is just as non-commercial a radio station as Radio 3 (I think).
I think John Peel was an exception - most of the shows now have a very limited playlist which is decided by committee and has to be stuck to, at least by the drive time DJs with huge audiences; you don't get the impression that DJs have much, or indeed any freedom. Chris Moyles expresses frustration about it from time to time. There are some isolated programmes that showcase more original stuff, but they're hidden away in evening slots.
I'd listen to more radio 1 if it wasn't like chinese water torture hearing the same song over and over and over and over and over and over and over and over and over...
That’s fine, but do you think Big Macs are low value because you ‘perceive’ them to be so - or because you know they are (nutritionally) low value?
If it were the case that (nutritionally) they were of high value (even though you perceive them not to be high some-kind-of value) then surely, because they are 'cheap', they would have another kind of high value in that they could help feed the starving millions.
Undoubtedly it's partly about nutritional characteristics, but I think it goes deeper than that, particularly after all the recent expose[insert acute accent]s on the incredibly unhygienic meat factories that they buy their meat from in America where they're also exploiting illegral immigrants.
And it's the way they slap the thing together with the lettuce falling out, the bread burned, mayo on one side but not on the other... the other day in KFC I was almost served by someone with a very bad skin condition on their arms and I know it's not their fault but I nearly walked out again - I don't know what was falling off into the burgers.
I've forgotten where we're going with this...
All of the bad characteristics are about making the things cheap. The whole thing is fuelled by a desire to make money.
Top chefs want to make money too, but I'm guessing that's not the reason they became a chef, it's because they're passionate about food. SAW may well have enjoyed what they did, but it was blatantly a production line approach - they freely admit that much.
There, that's at least resembling a relevant point.