Rocker Rick Springfield calls out host in awkward TV interview: ‘Am I boring you?'
Anchors Savannah Guthrie, Jenna Bush Hager and Kaylee Hartung, delivered a cringe-worthy TV moment when they welcomed the rocker onto the show by belting out one of his hits.
But as it turned out, they were singing the chorus of another '80s hit, 867-5309/Jenny, by Tommy Tutone.
Fellow co-hosts Al Roker and Craig Melvin quickly pointed out the embarrassing gaffe, before 75-year-old Springfield quipped, 'Very close.'
Things got more awkward when Sydney-born Springfield sat down on the couch with Roker, Melvin and Jill Martin for a more intimate chat.
As the singer was discussing his 1980s hit Jessie's Girl, an action from Melvin caused him to get off track.
'It's really taken on a life of its own after I recorded it and put it out,' Springfield began. 'You can't really plan anything like that and you can't really foresee anything like that – that just happened.'
He then paused briefly before asking Melvin, 'Am I boring you?' after the host apparently yawned mid-interview.
'No, no, no, not at all, Rick. I apologise. It was a cough,' Melvin replied with a nervous laugh.
But Springfield was a good sport about it all, laughing off the incident while assuring Melvin: 'Dude, it's early. Don't worry about it. I'll probably yawn too.'
Later in the interview, Melvin asked Springfield about a brain injury he sustained during an onstage fall in 2000.
Springfield replied with a blank expression and looked around the room before playfully replying, 'I'm sorry, what?'
The joke prompted Roker to crack up and say, 'I like this guy!'
At the conclusion of the interview, the hosts were so impressed by Springfield's quips that Melvin said, 'Rick Springfield, I had no idea you were so funny, by the way. Come back, come back anytime.'
'He has vaulted into the top five of favourite guests,' he added.
Indeed, Springfield later took to Instagram to say he had a blast on the program.
'Had a fun time with the gang at @todayshow this morning!' he captioned a happy snap of them posing for a photo.
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


SBS Australia
6 hours ago
- SBS Australia
'Delicious', ethical option or 'Frankenstein' food? Cultured meat has hit Australian menus
It's the weekday lunch rush and diners at Kitchen by Mike, a popular restaurant in the Sydney CBD, are among the first in the country to try a curious new cuisine. Acclaimed chef Mike McEnearney's much-loved sourdough bread is now being served with what's known as "cultured Japanese quail spread". "The cultured quail is folded through the butter. If you like strong chickeny quail flavours, it's in the texture of butter on bread. It's delicious, it's almost like pâté," McEnearney said. But what makes it so unique? Well, the quail meat in the butter did not come from a farm; rather, it was produced in a factory in the inner Sydney suburb of Alexandria, about a 20-minute drive from the restaurant. Chef Mike McEnearney's popular sourdough bread is now being served with cultured quail compound butter at a restaurant in Sydney. Source: SBS News Cultured meat is the process of taking a small number of cells from an animal, in this case, a quail, and growing them in a controlled environment to eventually produce a type of meat product. "[It's] my first time in 35 years of cooking that I've seen a new category come to market. It's really exciting. It is brand new food," McEnearney said. And the verdict from diners? Angelo, a regular customer, described it as "delicious". "I'd say it's pretty adventurous. It's quite new in the industry, so I'm glad to have tried it," he said. "I really like the innovative nature of it, and I think I'd be really happy to see it more on menus," another patron, Benjamin Heenan, told SBS News. Cultured meat: From cells to steak From hatted restaurants to pubs, around a dozen restaurants across Australia have started serving the cultured quail. About a dozen more will have it on their menu by the end of the month. The product is the brainchild of Australian start-up Vow, which in June became the first company in the country to receive approval to sell cultured meat. It follows a more than two-year approval process by the food safety regulator, Food Standards Australia New Zealand. Ellen Dinsmoor, Vow's CEO, insists the company is not trying to replace meat. "What we make is very unique in that it's not plant-based, we're not trying to recreate beef and other meats we eat today. We're taking different cells from other animals, growing those and then using them to make new food products," she told SBS News. Dinsmoor said the quail cells are grown in a bioreactor, which is essentially a large stainless steel tank, similar to those found in a brewery. "We take actual cells from animals and we grow them in what I think of as a nutrient broth. At the end of the day, you can harvest those cells out," she explained. Vow's CEO, Ellen Dinsmoor, said the company is not trying to replace regular meat, but is using unique ways to create new products. Source: SBS News "Maybe imagine that if you're making cheese and you are taking some of the whey off the top, that's kind of what it looks like," Dinsmoor said. While the product only made its debut in Australia this month, it has been available in Singapore for the past year — the first country globally to approve the sale of cultured meat. Why grow food in a factory? Paul Wood, an adjunct professor in biotechnology at Monash University, said: "Well, for some people, it's because they don't want to see animals harmed. For others, it's an environmental thing. They believe that this is going to be a more sustainable way of producing food." "Some just say it's a new food experience. So there's a range of ways that it's being sort of marketed to people," he said. But Wood said until the industry scales up significantly, it remains unclear whether it will be more sustainable than farming. "It will use less land. It's a factory. It'll probably use less water. But we already know that on an energy basis, it's unlikely to be more sustainable because it's quite an energy-intensive process," Wood said. "So you really need to be using totally renewable energy. And even then, if you compare it to growing an animal in a paddock, it's still a hell of a lot more intensive." He said cost is another challenge, and when it comes to nutrition: "It's unlikely, I think, to be better than a piece of meat." But others believe the industry has a role to play in addressing future food challenges. According to the United Nations Food and Agriculture Organization, agricultural production will need to increase by approximately 60 per cent to meet global food demand by 2050. The animal cells are grown inside a large stainless steel tank in what Vow describes as a "nutrient-dense broth". Credit: Supplied / Vow Sam Perkins is the CEO of Cellular Agriculture Australia, a not-for-profit that aims to advance cellular agriculture, a process that utilises cells and innovative biotechnologies to produce new ingredients, food and agricultural products. "It's widely recognised that we're not going to be able to do that sustainably using existing methods alone," he said. "We see cellular agriculture and the technologies that sit within it as a way of complementing existing food supply chains … where the technologies offer the potential to reduce greenhouse gas emissions, reduce land use and reduce water use, whilst also building resilience, particularly around things like climate shocks or supply chain disruptions." The technology is being harnessed to make everything from coffee to palm oil, leather and chocolate. 'Frankenstein meat' There are calls for better investment in the industry as countries take steps to ban the sale and consumption of cultured food, including Italy, France, and some states in the United States. Concerns over quality and the threat to farmers are among the issues driving the pushback. The Italian farm lobby has previously labelled cultured meat "Frankenstein meat". Perkins said misconceptions are feeding "unhelpful narratives" about the industry. "One thing we hear a lot is references to things like lab-grown meat. Cell ag products aren't produced in labs, even if the original technology was developed by scientists. They're made in food manufacturing facilities that look far more like breweries than they do a science lab," he said. But the industry has a long way to go. Vow is one of only three companies globally approved to sell cultured meat. Getting governments, investors, and consumers on board remains a challenge.


SBS Australia
16 hours ago
- SBS Australia
Cultured meat is now on the menu at Australian restaurants — but what exactly is it?
It's the weekday lunch rush and diners at Kitchen by Mike, a popular restaurant in the Sydney CBD, are among the first in the country to try a curious new cuisine. Acclaimed chef Mike McEnearney's much-loved sourdough bread is now being served with what's known as "cultured Japanese quail spread". "The cultured quail is folded through the butter. If you like strong chickeny quail flavours, it's in the texture of butter on bread. It's delicious, it's almost like pâté," McEnearney said. But what makes it so unique? Well, the quail meat in the butter did not come from a farm; rather, it was produced in a factory in the inner Sydney suburb of Alexandria, about a 20-minute drive from the restaurant. Chef Mike McEnearney's popular sourdough bread is now being served with cultured quail compound butter at a restaurant in Sydney. Source: SBS News Cultured meat is the process of taking a small number of cells from an animal, in this case, a quail, and growing them in a controlled environment to eventually produce a type of meat product. "[It's] my first time in 35 years of cooking that I've seen a new category come to market. It's really exciting. It is brand new food," McEnearney said. And the verdict from diners? Angelo, a regular customer, described it as "delicious". "I'd say it's pretty adventurous. It's quite new in the industry, so I'm glad to have tried it," he said. "I really like the innovative nature of it, and I think I'd be really happy to see it more on menus," another patron, Benjamin Heenan, told SBS News. Cultured meat: From cells to steak From hatted restaurants to pubs, around a dozen restaurants across Australia have started serving the cultured quail. About a dozen more will have it on their menu by the end of the month. The product is the brainchild of Australian start-up Vow, which in June became the first company in the country to receive approval to sell cultured meat. It follows a more than two-year approval process by the food safety regulator, Food Standards Australia New Zealand. Ellen Dinsmoor, Vow's CEO, insists the company is not trying to replace meat. "What we make is very unique in that it's not plant-based, we're not trying to recreate beef and other meats we eat today. We're taking different cells from other animals, growing those and then using them to make new food products," she told SBS News. Dinsmoor said the quail cells are grown in a bioreactor, which is essentially a large stainless steel tank, similar to those found in a brewery. "We take actual cells from animals and we grow them in what I think of as a nutrient broth. At the end of the day, you can harvest those cells out," she explained. Vow's CEO, Ellen Dinsmoor, said the company is not trying to replace regular meat, but is using unique ways to create new products. Source: SBS News "Maybe imagine that if you're making cheese and you are taking some of the whey off the top, that's kind of what it looks like," Dinsmoor said. While the product only made its debut in Australia this month, it has been available in Singapore for the past year — the first country globally to approve the sale of cultured meat. Why grow food in a factory? Paul Wood, an adjunct professor in biotechnology at Monash University, said: "Well, for some people, it's because they don't want to see animals harmed. For others, it's an environmental thing. They believe that this is going to be a more sustainable way of producing food." "Some just say it's a new food experience. So there's a range of ways that it's being sort of marketed to people," he said. But Wood said until the industry scales up significantly, it remains unclear whether it will be more sustainable than farming. "It will use less land. It's a factory. It'll probably use less water. But we already know that on an energy basis, it's unlikely to be more sustainable because it's quite an energy-intensive process," Wood said. "So you really need to be using totally renewable energy. And even then, if you compare it to growing an animal in a paddock, it's still a hell of a lot more intensive." He said cost is another challenge, and when it comes to nutrition: "It's unlikely, I think, to be better than a piece of meat." But others believe the industry has a role to play in addressing future food challenges. According to the United Nations Food and Agriculture Organization, agricultural production will need to increase by approximately 60 per cent to meet global food demand by 2050. The animal cells are grown inside a large stainless steel tank in what Vow describes as a "nutrient-dense broth". Credit: Supplied / Vow Sam Perkins is the CEO of Cellular Agriculture Australia, a not-for-profit that aims to advance cellular agriculture, a process that utilises cells and innovative biotechnologies to produce new ingredients, food and agricultural products. "It's widely recognised that we're not going to be able to do that sustainably using existing methods alone," he said. "We see cellular agriculture and the technologies that sit within it as a way of complementing existing food supply chains … where the technologies offer the potential to reduce greenhouse gas emissions, reduce land use and reduce water use, whilst also building resilience, particularly around things like climate shocks or supply chain disruptions." The technology is being harnessed to make everything from coffee to palm oil, leather and chocolate. 'Frankenstein meat' There are calls for better investment in the industry as countries take steps to ban the sale and consumption of cultured food, including Italy, France, and some states in the United States. Concerns over quality and the threat to farmers are among the issues driving the pushback. The Italian farm lobby has previously labelled cultured meat "Frankenstein meat". Perkins said misconceptions are feeding "unhelpful narratives" about the industry. "One thing we hear a lot is references to things like lab-grown meat. Cell ag products aren't produced in labs, even if the original technology was developed by scientists. They're made in food manufacturing facilities that look far more like breweries than they do a science lab," he said. But the industry has a long way to go. Vow is one of only three companies globally approved to sell cultured meat. Getting governments, investors, and consumers on board remains a challenge.

ABC News
18 hours ago
- ABC News
Why queer artists Fletcher and JoJo Siwa are causing controversy in the LGBTQIA+ community
While Pride month is over for another year, queer music lovers are still talking about two of the community's most divisive stars. US singers Cari Fletcher and JoJo Siwa are known for their queer pop anthems and have a passionate lesbian fanbase. Both singers have identified as lesbian or queer, so their recent announcements that they are dating men have shocked and upset certain fans. It has sparked a broader conversation about the erasure of bisexual and pansexual identities and the pressure placed on celebrities to live up to fan expectations. And if you're thinking "who the heck are Fletcher and Siwa and why do people care?", let us fill you in. JoJo Siwa rose to fame on the hit TV show Dance Moms in 2014 for her extroverted personality. She began releasing music in 2016 aimed at children, before branching out to pop music for an older audience. Siwa came out in 2021 by posting a photo of herself in a T-shirt that said "Best Gay Cousin Ever." The 22-year-old has more than 11 million Instagram followers and more than 500,000 monthly Spotify listeners. In 2024, she proudly (and erroneously) declared that she "invented gay pop". She later conceded that while she didn't invent the genre, she would love to be its "chief marketing officer." Cari Fletcher, better known by her stage name Fletcher, became a queer icon after the release of her song Becky's So Hot in 2022. Fletcher also came out in 2021, after getting fans to ask her questions on her Instagram story. One fan asked if she was lesbian or bisexual. "I get this question so much. I just exist. If someone needed to put me in some sort of category, for themselves to better understand, I would say I identify as queer," Fletcher posted on her story in response to the question. The 31-year-old has more than one million Instagram followers and more than two million monthly Spotify listeners. Things started to blow up for Siwa earlier this year while she was a contestant on UK Celebrity Big Brother, a television show in which celebrities must live in a house together, completing tasks all while being cut off from the outside world. People started to ask questions as she became very close with her fellow co-star Chris Hughes, despite still being in a relationship with Australian content creator Kath Ebbs. On the show she said she didn't feel she identified with being a lesbian anymore. "I have always been afraid of feeling queer, like I have always said lesbian right, but I feel so queer," she said whilst on Celebrity Big Brother UK. "I am switching letters: f*** the L, I am going to the Q." Queer is an umbrella term for people who are not heterosexual or cisgender. It encompasses a range of sexualities and gender identities and is often used by people who feel they don't fit neatly into a box. Shortly after the show had ended, Siwa broke up with Ebbs (who very publicly called her out on it) and announced she was dating her male Big Brother co-star. She doubled down on her comments inside the house, saying in an interview with YOU magazine that she felt "pressured" into labelling herself a lesbian. "And I think I did that because of pressure," Siwa said, adding that a lot of it came from "inside the [LGBTQIA+] community at times." "From people I know, from partners I've had," she added. RMIT University's senior public relations lecturer Dr Damien O'Meara said: "We have plenty of bi and pan people who don't feel welcome in our community." He believes Fletcher and Siwa are offering a good opportunity to start a conversation and "challenge the erasure that's taking place". Around the same time, Fletcher released her single Boy, signalling to fans she was in a relationship with a man. But her decision to archive all her previous social media posts about her music on same-sex relationships led to fans accusing her of erasing her queer identity. "When you've made your entire brand of wlw (women loving women) music and art, only to turn around and talk about how 'magical and liberating' it is to be with a man, it just feels like it was all a phase for you," one social media user said. Dr Natalie Krikowa, a senior lecturer at the School of Communications at the University of Technology in Sydney and a member of the LGBTQIA+ community, said both artists were entitled to talk about their relationships but there should be an additional level of "care, empathy and respect" given to fans who have come to expect something different. "I think it is important that these conversations are had without it escalating into biphobia and bi erasure, because there is a fine line that we should not be crossing." Fletcher talked about the backlash she received in a TikTok video and has now unarchived all her posts. "My queerness is not a phase, I have always identified as a queer woman," she said in the video. Dr O'Meara pointed out that the 31-year-old's brand is through her music which is "very personal". "It explores her feelings and what she's going through, and a lot of her music has always said, 'well, this is what I'm dealing with right now.' And so, if we think of that as Fletcher's brand, what we have is her using her music to explore this," Dr O'Meara said. Bi erasure and biphobia are terms for the questioning or dismissal of bisexuality. But Dr O'Meara said Siwa and Fletcher had actually opened up an important conversation about bisexuality. Author and editor of Nonsense Newsletter Patrick Lenton, who is bisexual, agrees. "Invalidating that relationship and being angry about it stems from believing that bisexuality or queerness as a sort of broader thing isn't as valid as something say like lesbianism," he said. He added that Siwa, as a 22-year-old, is discovering what her sexuality is "in a very public platform, in real time." "In that particular case, I would've hated for anyone to be viewing and commenting on my sexuality journey when I was that young, because it was a mess." Mr Lenton said there is a lot of online gatekeeping " over who is valid in their queerness and who is allowed to be queer," pointing to bisexual actor Kit Connor (from Netflix's Heartstopper). "He was basically bullied into coming out before he was ready, because people were saying 'oh he's not queer enough to play a queer role' and it's really weird and backwards idea of looking at things." Sarah Scales, a PhD candidate at Swinburne University who is researching parasocial relationships and celebrity scandal, said part of the problem here is the "parasocial interaction" many people have with celebrities, which is a one-sided relationship that is usually between a fan and a celebrity that has no mutual development. She said people can feel upset, disappointed and betrayed if they feel their trust has been broken with someone they look up to, or someone they see within themselves. She said JoJo Siwa's fans may have reacted more favourably if she addressed her relationship breakdown with Kath Ebbs earlier and was more open about her attraction to Hughes. "If they heard it from her first in a more active way, it might have been different."