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The Compound - MLB Player Podcast

Ian's Opening Day of Spring is Here, ABS System Reactions and WBC Thoughts!

The Compound - MLB Player Podcast

Jomboy Media

Baseball, Sports

4.91.7K Ratings

🗓️ 25 February 2026

⏱️ 63 minutes

🧾️ Download transcript

Summary

Parce Tasting Tour Stop #1 is this Saturday, February 28th at the Binny's in Geneva, IL. Go to 710 Commons Dr, Geneva, IL 60134, try some Parce and tell them the Compound Boys sent you! BRUCE BOLT - Texas-based designer of premium batting gloves: Look good. Hit dingers. ⁠⁠⁠https://brucebolt.us/?afmc=HAPP⁠⁠ On this week's episode of the Compound Podcast with Ian Happ, the guys discuss the first week of spring training games, Ian provides a bunch of updates from Cubs camp. After that the guys discuss their thoughts on the new automatic ball/strike challenge system and their favorite memories of watching games from the clubhouse. Check out full video episodes on Marquee every Thursday. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Transcript

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0:00.0

300 years of expertise in every twining sleep blend.

0:06.0

100 hours of craft in every cup.

0:10.0

Eight natural ingredients in every sip.

0:14.0

One night of winding down in every drop.

0:18.0

Your moment of serenity.

0:23.8

Brought to you by twining sleep.

0:25.1

Twinings.

0:27.8

Alive in every drop.

0:34.0

Welcome to The Compound.

0:37.2

Hosted by Ian Hap. It's a grand slam for Ian Hap. What a play by Ian Hap.

0:39.9

It's a grand slam for Ian Hap.

0:42.6

What to play, Ian Hap into the Ivy.

0:44.9

And Dakota, Maccas.

0:47.6

Six foot seven, 250 pound mechus.

0:49.1

Swing and a miss.

0:49.9

Strunk a map.

0:57.8

Welcome back to the compound podcast. This is episode 298-298 of the compound podcast presented by our friends at Parse

1:03.7

Rum.

1:04.0

Big Parse rum news.

1:06.0

We're doing on-site table tastings.

1:09.5

That's right.

1:10.5

On-site table tastings, we are going to be doing the first

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