Podcasts about apples

Leave your grocery store apples at home and join our search for this most unusual Vermont fruit.For photos from our journey, check out the web version of our story here. And if you want to read up on apples, here are three books that were helpful in our research: Apples of Uncommon Character by Rowan Jacobsen (2014) The Illustrated History of Apples in the US and Canada by Daniel J. Bussey (2017) The Apples of New York by Spencer Ambrose Beach (1905) Thanks to Ben St. James of Barnet for the great question.This episode was reported by Sabine Poux. Editing and additional production from Burgess Brown and Josh Crane. Our intern is Camila Van Order González. Our executive producer is Angela Evancie. Theme music by Ty Gibbons; other music by Blue Dot Sessions.Special thanks to Catherine Morrissey, John Bunker, Ryan Yoder, Erin Robinson, Dan Bussey and Paige Heaverly.As always, our journalism is better when you're a part of it: Ask a question about Vermont Sign up for the BLS newsletter Say hi onInstagram and Reddit @bravestatevt Drop us an email: hello@bravelittlestate.org Make a gift to support people-powered journalism Tell your friends about the show! Brave Little State is a production of Vermont Public and a proud member of the NPR Network. 

Gäster: Sofie Young, Viktor Elsnitz, Simon Gärdenfors, Rasmus Wimby, Ahmed Berhan För 90SEK/mån får du 5 avsnitt i veckan:4 Vanliga AMK MORGON + AMK FREDAG med Isak Wahlberg Se till att bli Patron via webben och inte direkt i iPhones Patreon-app för att undvika Apples extraavgifter:Öppna istället din browser och gå till www.patreon.com/amkmorgon Relevanta länkar: ...Leijnegatehttps://tt.omni.se/micke-leijnegard-falls-for-sexuellt-ofredande/a/rPvPW8 ...Auschwitz-skylten i paradenhttps://www.theguardian.com/us-news/2025/nov/04/pennsylvania-artist-apologizes-nazi-camp-arch ...stölden av Auschwitz-skyltenhttps://www.bbc.com/news/world-europe-13444744 ...Anders Högströmhttps://sv.wikipedia.org/wiki/Anders_H%C3%B6gstr%C3%B6m ...Bengt Sändhhttps://sv.wikipedia.org/wiki/Bengt_S%C3%A4ndh https://www.sverigesradio.se/avsnitt/984885 https://i.scdn.co/image/ab67616d0000b2731556b3cb0d50ec3eea9952a4 https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPTAMYMgECqfnV0lcxFBArH9E35GrabgA2bsFpOK9c0CWWEYqBTxMQgxl8ReKdlVSThD4e6ettYVaZdeuiQiosAO0WPNJ7n7CpHcEu82rBHZtK7ry8ocaSuf-2QZsEoYLmmmdYIPf7lNf-/s1600/Snapshot_20120519_1.JPG ...pojkväns diskussionenhttps://omni.se/kronikor-nu-ar-det-pinsamt-att-vara-ihop-med-en-kille/a/wgygjM https://www.vogue.com/article/is-having-a-boyfriend-embarrassing-now https://www.elle.se/lifestyle/ar-det-cringe-att-ha-kille/11099602 ...Lily Allens plattahttps://open.spotify.com/album/4Dn3Z14YfT2gQVDgLmWUVn?si=V-qi0JayQ3epIV2lh0tnzA ...älgmiljonärenhttps://www.instagram.com/reel/DQkGaP5DfXJ/?igsh=ZDEwZzA4N3M0Nmlm ...sexdockan på SHEINhttps://s.rfi.fr/media/display/9b837afc-b8a0-11f0-a868-005056bf30b7/w:1024/Captura-Shein.png https://omni.se/frankrike-blockerar-shein/a/mP7POE ...Förrädarnahttps://imageproxy.a2d.tv/?source=https:%2F%2Fimg.tv4.incomet.io%2F24302f94-6094-4825-8c97-747df7be178c%2Fcrop2x3.png&width=3840Låtarna som spelades var:4chan Stan - Lily AllenBreathe And Stop - Q-Tip Alla låtar finns i AMK Morgons spellista här:https://open.spotify.com/user/amk.morgon/playlist/6V9bgWnHJMh9c4iVHncF9j?si=so0WKn7sSpyufjg3olHYmg

Join Evan, Ryan and Brian as they dive into week 5 of Trade Talks! They will go over trade targets for your fantasy hockey team and review trades sent in by YOU the listener! Be sure to send in your trades on discord and join them live every Wednesday for ELITE fantasy hockey takes!!03:38 - Newsies17:34 - Trade Targets36:30 - Trade Grades1:13:10 - Category Crushers

This is a quantum and magical exploration of ancient Avalon, the power of the apple, and the Garden of Eden as a representation Home within. Across ancient texts and mystical traditions, we find the same message — everything points back to the heart, to love, to the true purpose of our incarnation. I share a dream I had of Avalon on July 14, 2020, and how it awakened again through a powerful experience on October 21. Even the numbers hold a code : 7 + 14 = 21, a reflection of divine order. This episode is about remembering wholeness, healing the feminine, balancing the left side of the heart, and learning to see beyond — to return to the Garden within. * * * * * * * * * * * *  APPLY for the Soul Awakening Mentorship  Follow Light of the Way on Substack  BOOK Journey Home Akashic Records Reading with Faith O'Higgins  Dancing with the Fire: A Kundalini Workshop Path to Home on iOS Path to Home on Android How to do the Line Activation  Receive a FREE Line Activation  Join us in GUIDED — our living sanctuary of support, weekly Satsangs, monthly Line Activations, workshops, community and more. A Line Within Mission + Vision    Donate to A Line Within SHOP Juuso's Paintings  DOWNLOAD OUR APP on iOS DOWNLOAD OUR APP on Android Learn more about our work, offerings, and upcoming events at alnwithin.com Follow on Instagram @alnwithin and TikTok @alnwithin

In this episode of the Food Freedom Podcast, Coach Mary breaks down why she personally doesn't eat apples or bananas and it's not because she's afraid of carbs. She shares why even “healthy” foods like fruit can become slippery triggers for people recovering from food addiction, binge eating, or emotional overeating.Mary explains how today's modern fruit is nothing like what our ancestors ate it's larger, sweeter, and available year-round, which changes how it affects our bodies and brains. She also talks about the importance of context, insulin resistance, and being brutally honest about your personal history with certain foods.If you've ever wondered whether fruit fits into a food-sober lifestyle or how to know if a food is “safe” for you, this episode will help you build awareness, self-honesty, and confidence in your recovery journey.Grab your copy of my FREE 9 page Beginner's Guide to Food Sobriety https://www.foodfreedomwithmary.com/foodsobrietyguideFood Sobriety Mini Course -https://www.foodfreedomwithmary.com/foodsobrietymcFacebook group: https://www.facebook.com/groups/4915319108493196/?ref=share_group_linkDo you need private coaching and intensive daily contact with a coach? Fill out my application so we can chat about whether or not my program is for you and which option is best for you. Payment plans available. Don't see a payment option that works for your pay schedule? Let's chat about a custom pay plan.www.foodfreedomwithmary.com/chooseyourpath Application: https://docs.google.com/forms/d/1upnWHYK0RXfmyRTqlsF_R06z3NA8LZYHIMWFykq7-X4/viewformJoin my Food Freedom Tribe! An online community of support, eduction, inspiration, accountability….. Learn more here: https://www.foodfreedomwithmary.com/tribemembership Instagram: www.instagram.com/coachmaryroberts Facebook: www.Facebook.com/ketomary71 YouTube: https://youtube.com/@ketomary7114Website: www.foodfreedomwithmary.com Join the email list.Email: mary@foodfreedomwithmary.com Want to learn more about me and my coaching programs? Watch my program video: www.foodfreedomwithmary.com/programvideoOnline Course: https://www.foodfreedomwithmary.com/foodfreedomcourse

Gäster: Christer Svensson, Gabriele Ambrogi, Isias Tuolde, Kevin Rex, Johannes FinnlaugssonFör 90SEK/mån får du 5 avsnitt i veckan:4 Vanliga AMK MORGON + AMK FREDAG med Isak WahlbergSe till att bli Patron via webben och inte direkt i iPhones Patreon-app för att undvika Apples extraavgifter:Öppna istället din browser och gå till www.patreon.com/amkmorgonKöp biljetter till Christer Svenssons turné!https://christersvensson.se/Gå på Året är 2025 med Johannes FinnlaugssonAnvänd koden "dront" för 50kr rabatthttps://underjord.nu/biljetter/aret-ar-2025/Gå på Daddies With Issues:Palatset i Linköping 8/11Bonden Bar i STHLM 6/12Kappa Bar i Uppsala 12/12Använd koden AMK för 70kr rabatthttps://billetto.se/e/daddies-with-issues-linkoping-biljetter-1652073Relevanta länkar:...Dick Cheneyhttps://www.aftonbladet.se/nyheter/a/bm9nwd/usa-s-tidigare-vicepresident-dick-cheney-ar-dodhttps://m.media-amazon.com/images/I/81EzZdi2aRLACUF894,1000_QL80_.jpghttps://www.youtube.com/watch?v=CNjMKZck9s0https://sv.wikipedia.org/wiki/Dick_Cheneyhttps://www.rogerebert.com/wp-content/uploads/2024/03/Steve-Carell-on-Vice-Playing-Donald-Rumsfeld-Working-with-Adam-McKay-and-More-1.jpg...Javier Mileihttps://media.cnn.com/api/v1/images/stellar/prod/230930221328-01-chainsaw-candidate-argentina-javier-milei.jpg?c=originalhttps://ichef.bbci.co.uk/ace/standard/1024/cpsprodpb/3f4c/live/4cd31ba0-efd9-11ef-a819-277e390a7a08.jpg...Trump, Venezuela och Nigeriahttps://www.expressen.se/nyheter/varlden/donald-trump-tvekar-rubio-och-miller-forsoker-overtyga-om-venezuela/https://www.dn.se/varlden/kallor-trump-hotade-satta-in-militar-i-nigeria-efter-fox-news-inslag/...Berlusconis längdhttps://stevehollier.wordpress.com/wp-content/uploads/2010/09/3909710899_b7346332db_o.jpg...Zohran Mamdnihttps://www.svt.se/nyheter/utrikes/vallokalerna-i-new-york-har-stangthttps://cdn.sanity.io/images/scew3mi4/production/bd50ab019ef8972e0aaa5d50655affa72998c851-2700x1801.jpg?w=1080&q=75&fit=clip&auto=formathttps://x.com/jimdowns1/status/1424427306425200647https://en.wikipedia.org/wiki/Chris_Cuomo ...Lamine Yamals artonårskalashttps://www.aljazeera.com/sports/2025/7/15/lamine-yamal-faces-legal-probe-into-dwarf-entertainers-at-18th-birthday...dom uthängda snattarnahttps://www.svt.se/nyheter/granskning/ug/har-fangas-misstankta-tjuvarna-pa-film-men-polisen-lagger-nerhttps://sv.wikipedia.org/wiki/Petter_Ljunggrenhttps://www.instagram.com/karstenrichter/...Lennart Karlhttps://img.a.transfermarkt.technology/portrait/big/1075147-1759417800.jpg?lm=1...nedstängningen i USAhttps://omni.se/nedstangningen-slar-rekord-36-dagar-med-lasta-myndigheter/a/qPK1pzhttps://yle.fi/a/7-10087513https://www.aftonbladet.se/nyheter/a/XjGq4o/flygplan-har-kraschat-i-usaLåtarna som spelades var:You're the One for Me, Fatty - MorrisseyPsycho Killer - Talking HeadsAlla låtar finns i AMK Morgons spellista här:https://open.spotify.com/user/amk.morgon/playlist/6V9bgWnHJMh9c4iVHncF9j?si=so0WKn7sSpyufjg3olHYmg

Hvordan ble Alexander en seriesvindler? Ungdomskjæresten, Hilde, har noen svar. Mens Kristoffer og Kennet tror de var Alexanders aller første ofre. Hvis du vil høre hele serien nå, kan du bli Svarttrost-medlem via Spotify: https://creators.spotify.com/pod/show/svarttrost/subscribe , i Apples podkastspiller eller på vår YouTube-kanal.«Maurstads mareritt» er laget av Synva Hjørnevik og Tom Henley. Redaksjonsledelse ved Monica Flatabø. Redaktør i Svarttrost er Kari Hesthamar. Serien er fra 2025.

The Dub is back and it is beautifully chaotic as always. Dale provides a fun fact, but he wasn't even present for recording!We also look overseas - Emma questions how Seattle Reign do things, while Ally and Eric revisit the confusing Women's World Cup qualifying structure for European teams.

It's back to business-as-usual this week on WTFolklore as we re-calibrate our fairy tale senses with some good ol' fashion eastern european fare, The Glass Mountain, which stars a guy dressed as Hugh Jackman, who is dressed as Jack Black, who is dressed as a school boy.Suggested talking points: A Farquaad Wandering Amongst the Furries, Schrödinger's Wizard, Everything is Shaped like Jack Black, Unmade by Apples, The Line Between "Wonder" and "Nightmare", Prison in the Shape of a PrizeCheck out Gordie's TTRPG, MythomorphosisIf you'd like to support Carman's artistic endeavors, visit: https://www.patreon.com/carmandaartsthingsIf you like our show, find us online to help spread the word! Follow us on Twitter, Facebook, and Youtube. Support us on Patreon to help the show grow at www.patreon.com/wtfolklore. You can find merchandise and information about the show at www.wtfolklorepodcast.com.

Gäster: Elvira Gullberg, Behrad Rouzbeh, Hjalmar Lind, Pelle Helgesson, Jonas Dillner, Isidor Olsbjörk För 90SEK/mån får du 5 avsnitt i veckan:4 Vanliga AMK MORGON + AMK FREDAG med Isak Wahlberg Se till att bli Patron via webben och inte direkt i iPhones Patreon-app för att undvika Apples extraavgifter:Öppna istället din browser och gå till www.patreon.com/amkmorgon Gå på Daddies With Issues i Linköping 8/11Använd koden AMK för att betala 180:-https://billetto.se/e/daddies-with-issues-linkoping-biljetter-1652073 K. Svensson på Telefonplan Comedy Club 5/11 Använd koden AMK50 för att betala 100:-https://www.nortic.se/ticket/event/70945 Relevanta länkar: ...norrlandsgränsernahttps://sv.wikipedia.org/wiki/Norrland ...Tom Bradyhttps://www.youtube.com/watch?v=EP_2NXe0_1g https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1yVKRe.img?w=780&h=438&m=4&q=91 ...Dermarollerhttps://nordichair.com/sv/dermaroller/ ...det visumfria Kinahttps://www.tiktok.com/@cgtneurope/video/7568515486594420001?_r=1&_t=ZN-916GC18SbfK https://www.svt.se/nyheter/inrikes/da-far-svenskar-resa-visumfritt-till-kina ...kinesiska nattklubbarhttps://moving-jack.com/top-10-best-clubs-of-china/ ...rockabillydansarna i Tokyohttps://www.youtube.com/watch?v=BLl9GERTMYg ...Mr. Erbilhttps://www.instagram.com/p/BQvkhJ9Bzhe/?utm_source=ig_embed https://www.instagram.com/p/CdyyI8fje7b/ ...Michael Pailinhttps://www.instagram.com/p/CpnhtqmoDGN/?img_index=1 ...Ladies Nighthttps://scontent.farn1-2.fna.fbcdn.net/v/t39.30808-6/468537609_10162328568094939_4361288845130625917_n.png?_nc_cat=104&ccb=1-7&_nc_sid=127cfc&_nc_ohc=bDbFU5mYieUQ7kNvwFXu7eT&_nc_oc=AdkssqdHde6nICsDQqc2ZmkFBA9UgbvrVTq7LxH5UoxKtK4_2zYmO7e31Pv0n8-kbSY&_nc_zt=23&_nc_ht=scontent.farn1-2.fna&_nc_gid=GT6Oazh4nG1dC2XvjlB2BQ&oh=00_AfjW6IfhbFYyLnHzt4U3eryAR8VKKunUsa7KTLaX63O1yw&oe=690F9E3C ...Hincushttps://www.lundagard.se/2016/12/09/en-osund-kultur-skrammer-lakarstudenter/ ...Die Wellehttps://www.imdb.com/title/tt1063669/ ...Das Experimenthttps://www.imdb.com/title/tt0250258/ Låtarna som spelades var:Secret Society - EuropeCold Cold Cold - Cage The ElephantAlla låtar finns i AMK Morgons spellista här:https://open.spotify.com/user/amk.morgon/playlist/6V9bgWnHJMh9c4iVHncF9j?si=so0WKn7sSpyufjg3olHYmg

The Big Bank Theory is a podcast about Exeter City FC. In this episode, we love frolicking through the autumn leaves, and also wonder if Wareham is contractually obliged to flip?

Nate tackles the most puzzling players in all of fantasy hockey and takes live questions from viewers.

Einen Apple-Fernseher gab es nie, ins Wohnzimmer will der Konzern trotzdem. In Episode 108 knöpfen wir uns Apple TV vor – Streaming-Dienst, Medien-App und Settop-Box.

Einen Apple-Fernseher gab es nie, ins Wohnzimmer will der Konzern trotzdem. In Episode 108 knöpfen wir uns Apple TV vor – Streaming-Dienst, Medien-App und Settop-Box.

Gäster: Jack Moy, Johannes Brenning, Leon Jämtin, Sebastian Järpehag För 90SEK/mån får du 5 avsnitt i veckan:4 Vanliga AMK MORGON + AMK FREDAG med Isak Wahlberg Se till att bli Patron via webben och inte direkt i iPhones Patreon-app för att undvika Apples extraavgifter:Öppna istället din browser och gå till www.patreon.com/amkmorgon Relevanta länkar: ...The Perfect Neighborhttps://www.netflix.com/title/82018736 ...Mordet och Malåhttps://www.svtplay.se/dokument-inifran-mordet-och-mala ...one keybump per kidhttps://www.dropbox.com/scl/fi/q3p443lrtomq2rclt1xcy/KEYBUMP.png?rlkey=rzt26sca2f2bfbbjjtx8n5fm6&dl=0 ...Julia Fox halloweenkostymhttps://people.com/thmb/ajh9OI3jvsp19C_cGq7pRuf_cK0=/750x0/filters:no_upscale():max_bytes(150000):strip_icc():focal(749x0:751x2)/Julia-Fox-attends-The-Cursed-Amulet-Halloween-party-Jacqueline-Kennedy-descending-stairs-from-Air-Force-One-103125-2-fdde60062ec54e87adbe153bd227729f.jpg https://www.aftonbladet.se/nojesbladet/a/3MlWK9/julia-fox-i-blasvader-kladde-ut-sig-till-blodig-kennedy ...unge Hitlerhttps://www.telegraph.co.uk/content/dam/books/2023/08/25/TELEMMGLPICT000346550299_16929792501050_trans_NvBQzQNjv4Bql_-dn_bkBoeGShbklIuDGkikPYR0xYwuEBLwP9UFqPg.jpeg?imwidth=350 ...namnet Hitlerhttps://en.wikipedia.org/wiki/Hitler_(name) ...Hitlerbarnen i USAhttps://www.aftonbladet.se/relationer/a/1koQ0B/adolf-hitler-3-omhandertogs ...Charlie Kirk-statynhttps://www.tiktok.com/@thepeopletvnews1/video/7563735969384500510 ...de blå hundarna i Tjernobylhttps://www.svt.se/nyheter/utrikes/bilder-visar-blaa-hundar-vid-tjernobyl-det-har-vet-vi ...Louvren-killarnahttps://mediaproxy.snopes.com/width/1200/https://media.snopes.com/2025/10/louvre_heist_satire.png ...Louvren-tjuvarnahttps://omni.se/smatjuvar-misstanks-for-miljardkuppen-mot-louvren/a/KMQOE4 https://www.bbc.com/news/articles/cg7nrlkg0zxo...hästarna på Östermalmhttps://www.aftonbladet.se/nyheter/a/dRo6lz/hast-sprang-lost-pa-ostermalm ...vildsvinsattackenhttps://www.aftonbladet.se/nyheter/a/KnzdV5/jakt-vildsvin-jagare-kalle-attackerad-raddades-av-hund ...Helicopter Hog Huntinghttps://www.youtube.com/watch?v=likMq_uNaTc https://www.helicopterpighunting.com/hunting-packages/ Låtarna som spelades var:Dogs Of Chernobyl - MegadethKids In America - Kim Wilde Alla låtar finns i AMK Morgons spellista här:https://open.spotify.com/user/amk.morgon/playlist/6V9bgWnHJMh9c4iVHncF9j?si=so0WKn7sSpyufjg3olHYmg

Nate and Blake dig deep into the advanced stats on some of the hottest and coldest players early in the 2025-26 fantasy season, go through some of the most effective 5v5 lines in the league thus far, and identify a young defenseman who could be a star with some increased responsibility.Newsies - 2:18Hot Shots - 5:40Have Nots - 29:54The Environment - 53:36Under the Hood - 1:04:18Head-to-Head Streamer Deathmatch - 1:08:50Join the Apples & Ginos Patron League (APL) waiting list: www.applesandginos.com/apl

In this episode, I give a shout out to the YouTube video, "Black Christmas & Feminist Horror" by Princess Weekes and the movies: Blade (1998), Psycho (1960) & Cuckoo (2024). I also give a shout out to the short film Apples (2025) by King Nickey; now available for free on YouTube. Then, I talk about the movie, The Strangers (2008) with SPOILERS and how much I loved this movie and how it genuinely scared me. The movie stars Liv Tyler & is written & directed by Bryan Bertino. Then, I give updates on my micro-budget feature films that I'm working on. Enjoy. You can follow me on Instagram: @juliemakesmovies Enjoy this Halloween episode. Happy Belated Halloween!

This week, Helen talks about how to balance tidying up the autumn garden with giving nature a home for the darker months. She joins Graeme Cross at Magilligan Community Centre to learn about pruning apples in winter and visits Darren and Victoria Colville at Iona Garden near Greyabbey.Ann Fitzsimons is live in studio with expert advice on all your gardening questions. Email the programme at gardenerscorner@bbc.co.uk

A little science lesson on the life cycle of an apple! Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

It's Week 5 of the fantasy hockey season and we've got you covered with all the best waiver wire pickups and drops to keep your roster rolling.

Jim Rohn reveals timeless lessons on building people, organizations, and wealth. He stresses that success doesn't respond to need **— it responds to deserve. Learn why you should invest your time in people who take action, how to lead groups effectively, and why skills, courage, and ambition matter more than money. With practical wisdom and vivid analogies, Rohn shows how discipline, vision, and personal growth create lasting prosperity.GET MY TOP 28 BOOK RECOMMENDATIONS: Click here to get your free copy of “28 Books That Will Rewire Your Mindset for Success and Self-Mastery” curated by yours truly!Source: Jim Rohn - Rare Talk (Including his best tips) Hosted by Sean CroxtonFollow me on InstagramSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this Catch Word episode, Andrew and Indiana teach you two very common and useful English expressions for making comparisons: “apples to oranges” and “night and day.” These idioms help you describe situations where things are so different that it's not fair or even possible to compare them. You'll hear realistic examples, like comparing homemade food to the gorgeous dishes shared by influencers, or an old, outdated phone to a brand new one. What you'll learn with this episode: How to use “apples to oranges” when two things are too different to compare How to use “night and day” to describe a major, positive change The difference in meaning and usage between the two expressions Real-life examples from conversations about jobs, health, technology, and daily life This episode is perfect for: Intermediate English learners who want to use idiomatic expressions to talk about comparisons Learners trying to sound more fluent and confident in real conversations, at work, school, or in social situations The Best Way to Learn with This Episode: Culips members get an interactive transcript, helpful study guide, and ad-free audio for this episode. Take your English to the next level by becoming a Culips member. Become a Culips member now: Click here. Members can access the ad-free version: Click here. Join our Discord community to connect with other learners and get more English practice. Click here to join. 

HOUR 1: Razor blades in apples, needles in candy bars, poison? Has it ever actually happened? full 2273 Fri, 31 Oct 2025 19:00:00 +0000 asR2eibh3kc5cfpKXAaFckD4KrAXdMCC news The Dana & Parks Podcast news HOUR 1: Razor blades in apples, needles in candy bars, poison? Has it ever actually happened? You wanted it... Now here it is! Listen to each hour of the Dana & Parks Show whenever and wherever you want! © 2025 Audacy, Inc. News False

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Gäster: Elvira Gullberg, Peder Krixon, Patrik Eng, Viktor Engberg För 90SEK/mån får du 5 avsnitt i veckan:4 Vanliga AMK MORGON + AMK FREDAG med Isak Wahlberg Se till att bli Patron via webben och inte direkt i iPhones Patreon-app för att undvika Apples extraavgifter:Öppna istället din browser och gå till www.patreon.com/amkmorgon Relevanta länkar: ...Sydney Sweeneyhttps://www.instagram.com/p/DQby12bAAgT/?igsh=eWFlZDdmYzJ1aDF5 ...gräsklipparmannenhttps://www.youtube.com/watch?v=Cw7Y0Xo94D4 ...Heidi Klums halloweenkostymerhttps://www.cosmopolitan.com/style-beauty/fashion/g6946068/heidi-klum-halloween-costumes/ https://i.abcnewsfe.com/a/0712bd79-4770-468f-9c6a-e94864bb8d99/heidi-klum-1-gty-gmh-221101_1667310357377_hpMain_1x1.jpg?w=992 https://www.youtube.com/watch?v=RHqXV-Pkuw4 ...Viktors Joel-utklädnadhttps://www.dropbox.com/scl/fi/fc801ftjj5vnm817xdjow/VIKTOR-JOEL.jpg?rlkey=5kgiyz1wykh2d2wmkq6a14yp9&dl=0 https://www.out.com/media-library/pedro-pascal-as-joel-miller-in-the-last-of-us-episode-9.jpg?id=59997879&width=1245&height=700&coordinates=0%2C0%2C0%2C0 https://static.wikia.nocookie.net/liberproeliis/images/9/9b/Joel_serie.png/revision/latest?cb=20230226195450&path-prefix=pt-br https://hemlosastidning.se/wp-content/uploads/2023/05/IMG_20230914_132629_013.webp ...rånarnas mugshotshttps://www.instagram.com/p/DQajSpUEX0J/ ...Viktors dubbelgångarehttps://www.dropbox.com/scl/fi/tuk3o9gaot2ztfeago0pd/VIKTOR-DOUBLE.png?rlkey=s8xwn27c2o5e798ahrv2462gk&dl=0 ...den stilige polisen i Parishttps://mediaproxy.snopes.com/width/1200/https://media.snopes.com/2025/10/louvre.jpg ...Martin Melinhttps://images.aftonbladet-cdn.se/v2/images/cf22a2ed-0626-42aa-b10c-f238ed99745d?fit=crop&format=auto&h=2668&q=50&w=1500&s=3a6cd9124ee50d7b006d7229d766f27ec431fda2 https://www.instagram.com/p/C2XoAMqKXpQ/ ...Plankahttps://planka.nu/ ...Rapen på Billboardlistanhttps://www.aftonbladet.se/nojesbladet/a/alXRrd/ingen-rap-i-billboardtoppen-inte-hant-pa-35-ar?utm_source=iosapp&utm_medium=share ...Lilly Allen och David Harbourhttps://media.glamour.com/photos/67a23d1cd1380148e0159eab/master/w_2560%2Cc_limit/GettyImages-1445629165.jpg ...Roskilde 2026https://www.roskilde-festival.dk/en/line-up ...dvärgmetalhttps://www.youtube.com/watch?v=34CZjsEI1yU ...kortväxtrockhttps://www.tiktok.com/@muyunbrothers/video/7270759957593591072?_r=1&_t=ZN-910Ik30De34 ...Ukulelenhttps://www.thomann.se/harley_benton_dc_ukulele_ch.htm ...Elviras filmposterhttps://www.dropbox.com/scl/fi/tal5mj72tm5cbofr0io27/ELVIRA-POSTER.jpg?rlkey=di4izwmf9xhicwlqby83r6b9r&dl=0 ...Spionen som spermet meghttps://images.static-bluray.com/movies/dvdcovers/257640_large.jpg ...animerade Sagan om ringenhttps://www.imdb.com/title/tt0077869/?ref_=mv_close ...Adolf Hitler Uunonahttps://www.cdn.tv2.no/images/11816427.webp?imageId=11816427&x=0.00&y=0.00&cropw=100.00&croph=100.00&width=1956&height=1472&compression=92&format=webp ...Juholts mustaschhttps://www.aftonbladet.se/nyheter/a/rP0azm/juholt-far-hederspris-for-sin-mustasch https://www.sverigesradio.se/artikel/juholts-mustasch-prisas-tipsen-sa-far-du-den-tat-i-movember Låtarna som spelades var:Pussy Palace - Lily AllenCan't Catch Me - Avicii Alla låtar finns i AMK Morgons spellista här:https://open.spotify.com/user/amk.morgon/playlist/6V9bgWnHJMh9c4iVHncF9j?si=so0WKn7sSpyufjg3olHYmg

Gays Mill, Wisconsin is a town of about 500 people.  However, every September the town will swell to perhaps as many as 10,000 people as...

Förväntningarna var upptrissade till max inför den här veckan. Trump lovade en fantastisk deal med Kina. The magnificent seven-bolagen lovade vinstregn. Nu har vi facit men vad innebär det? Lyssna på alla avsnitt i Sveriges Radio Play. ”Tolv av tio!”Donald Trump sätter högt betyg på sitt möte med Xi Jinping. Men inget formellt avtal är påskrivet, och en hel del frågor kvarstår. ”Man vet aldrig hur länge det håller”, säger Gabriel Mellqvist, programledare på EFN, apropå nedtrappningen i handelskriget.Nytt Fed-besked – och nya börsrekordSamtidigt har börsrekorden avlöst varandra. I veckan steg både Apples och Microsofts värdering till över fyra biljoner dollar. Chipjätten Nvidias aktie passerade fem biljoner dollar – så högt har inget börsbolag värderats tidigare.Enorma intäkter – och utgifterDe stora teknikbolagens intäkter ökar också kraftigt. ”Det är ofantliga summor”, säger Gabriel Mellqvist. Även AI-investeringarna ökar kraftigt.BubbelropMen många frågar sig om de så kallade ”magnificent seven”-bolagens framfart är rimlig. Vissa varnar för en AI-bubbla.”Vi måste bli medvetna om riskerna”, säger Knut Kainz Rognerud, ekonomikommentator på Ekot. ”När vi får höra att bolagen drar i bromsen när det gäller AI-investeringarna, den dagen ska man bli orolig”, säger Gabriel Mellqvist. Programledare och producent:Hanna MalmodinMedverkande och röster i programmet:Knut Kainz Rognerud, ekonomikommentator EkotGabriel Mellqvist, programledare EFNDonald Trump, president USAMolly Guggenheimer, aktiestrateg Danske bankAlexis von Sydow, analytiker Nationellt kunskapscentrum om KinaBen Snider, strateg Goldman SachsJerome Powell, chef Federal ReserveTim Cook, vd AppleSundar Pichai, vd AlphabetAndy Jassy, vd Amazonekonomiekotextra@sverigesradio.se

Programledare: Agnes MatsdotterGäster: Albin Olsson, Eric Sporrong, Anton Karlkvist För 90SEK/mån får du 5 avsnitt i veckan:4 Vanliga AMK MORGON + AMK FREDAG med Isak Wahlberg Se till att bli Patron via webben och inte direkt i iPhones Patreon-app för att undvika Apples extraavgifter:Öppna istället din browser och gå till www.patreon.com/amkmorgon Köp biljetter till Eric Sporrongs föreställning "La Dolce Döden"!https://www.livenation.se/eric-sporrong-tickets-adp1629289 Gå på Uddet. Söndagar på Hobo Hotel i STHLM:https://hobo.se/events/uddet-2https://www.youtube.com/@Uddet_humor Relevanta länkar: ...Bayraktarhttps://sv.wikipedia.org/wiki/Bayraktar_TB2 ...Charterfeberhttps://viaplay.se/serier/charterfeber-sverige ...Charlie Kirk-utklädnadenhttps://www.instagram.com/p/DQZq3VNEaQX/?img_index=3 ...strypsexdebattenhttps://omni.se/liberalerna-vill-kriminalisera-strypsex/a/KMQg4o ...Liberalernas popcornstrategihttps://www.svt.se/nyheter/inrikes/l-ledningens-strategi-doms-ut-internt-stang-av-popcornmaskinen https://www.liberalerna.se/nyheter/liberalerna-vill-tillata-skoluniform ...ansiktsblåsornahttps://www.aftonbladet.se/nyheter/a/5EAvOm/fick-stora-blasor-efter-halloween-sminkning https://www.amazon.fr/-/en/Smiffys-Zombie-Horror-Liquid-Assorted/dp/B01DO0SAE0/ref=sr_1_1?crid=CV490NDSZO0A&dib=eyJ2IjoiMSJ9.LHNTCeQM-eumzaJB9YoI6lLLCLdAdy5g1RMjaH6DhyQZQTCnWZGLFWZ_5kp19v6rnUXiC2WxK9fOLuWY3dxgo_7nCfZWokQe_mJ10vT2LymS1ygVPS7sQH92cpxe7bwocIZNE_vhoKnHgkpcD61bRdCG6OZAsrlr7qmumBrl9dTtKM2i7U7KcVsDXBtq7rBJ__G6SxSD8o0Z4OFnMv1Lp-2VxXsN77hHetF6SA6pEMJNFUyLCWUDMVaubr7ltT54OwUFkT6VoAJ-e6xlEFqUkvlkAUqYdQMaywHna10z3Hw.jqnocpNB79LFqjDLfsbBKJ4xalKKdjx-UH6rg93iUfI&dib_tag=se&keywords=seaboes+latex&qid=1761809683&sprefix=seaboes+latex%2Caps%2C83&sr=8-1 ...klarinett-operationenhttps://tv.aftonbladet.se/video/391048/haer-spelar-denise-klarinett-mitt-under-hjaernoperationen-framtiden ...7 Steghttps://www.aftonbladet.se/nojesbladet/film/a/VzKgVd/7-steg-har-ar-recensionen https://www.expressen.se/noje/film/sa-bra-ar-veronica-maggios-7-steg/ ...A Knight's Talehttps://www.imdb.com/title/tt0183790/ ...Shannyn Sossamonhttps://www.imdb.com/name/nm0815370/?ref_=tt_cst_t_3 ...den kvinnliga onaninhttps://www.svt.se/nyheter/inrikes/har-ar-kvinnornas-ord-for-runka https://www.familjeliv.se/forum/thread/981622-lite-roliga-ord-istallet-for-onani Låtarna som spelades var:Ring of Fire - Johnny CashI'll Supply the Love - TOTO Alla låtar finns i AMK Morgons spellista här:https://open.spotify.com/user/amk.morgon/playlist/6V9bgWnHJMh9c4iVHncF9j?si=so0WKn7sSpyufjg3olHYmg

Join Ryan and Brian as they dive into week 4 of Trade Talks! They will go over trade targets for your fantasy hockey team and review trades sent in by YOU the listener! Be sure to send in your trades on discord and join them live every Wednesday for ELITE fantasy hockey takes!!Newsies - 3:10Trade Targets - 19:37Trade Grades - 32:42Would You Rather - 1:11:48

Why Are Your Apples So Angry@AngryOrchard #cider #podcast #radioshow #Halloween Co hosts : Good ol Boy Dave, Good ol Boy Mike, and Good ol Gal Julieanna SUDS  Episode –

This week on the Witch Next Door, we celebrate Samhain together with a guided journey to the Isle of Apples. The bulk of this episode is a visualization so you will want to listen when you have the space to drop in (not while driving or walking). I hope you enjoy this opportunity to connect!Want to say hello? Have an idea for a podcast episode? Drop a note at emily@wisewomanwitchery.com and put "podcast" in the subject. To discover all the happenings at Wise Woman Witchery visit www.wisewomanewitchery.com

Gäster: Elivra Gullberg, Filip Andersson, Björn Holmgren För 90SEK/mån får du 5 avsnitt i veckan:4 Vanliga AMK MORGON + AMK FREDAG med Isak Wahlberg Se till att bli Patron via webben och inte direkt i iPhones Patreon-app för att undvika Apples extraavgifter:Öppna istället din browser och gå till www.patreon.com/amkmorgon Relevanta länkar: ...spårhalkanhttps://sl.se/aktuellt/nyheter/sparhalka ...Kristerssons dotters fest på Harpsundhttps://www.aftonbladet.se/nyheter/a/PpWLap/har-festar-kristerssons-dotter-med-vanner-pa-harpsund https://images.aftonbladet-cdn.se/v2/images/f7cae921-4845-47f4-8046-3aa2e536f9aa?fit=crop&format=auto&h=841&q=50&w=1300&s=e2c8649d05710b8c83ef41383fb76b881fd483e0 https://www.instagram.com/p/DJv7gceia-2/?utm_source=ig_embed https://www.svd.se/a/5b9e5d59-6aa5-4d29-b1bc-88be3cd5b273/varfor-har-statsministern-harpsund https://www.aftonbladet.se/nyheter/a/6nX7X3/reinfeldt-berattar-om-lyxrenovering Låtarna som spelades var:I'm a Slave 4 U - Britney SpearsGroove Is in the Heart - Deee-Lite Alla låtar finns i AMK Morgons spellista här:https://open.spotify.com/user/amk.morgon/playlist/6V9bgWnHJMh9c4iVHncF9j?si=so0WKn7sSpyufjg3olHYmg

Snart skal Scott og Pernille møte Alexander ansikt til ansikt i rettssalen. Samtidig har det skjedd noe uventet: En kvinne har tatt kontakt – og hun har helt ny informasjon. Hvis du vil høre hele serien nå, kan du bli Svarttrost-medlem via Spotify: https://creators.spotify.com/pod/show/svarttrost/subscribe , i Apples podkastspiller eller på vår YouTube-kanal.«Maurstads mareritt» er laget av Synva Hjørnevik og Tom Henley. Redaksjonsledelse ved Monica Flatabø. Redaktør i Svarttrost er Kari Hesthamar. Serien er fra 2025.

The Netflix series Wayward shines a light on the boarding schools Paris Hilton and other teens have been subjected to...Britney Spears is hell on wheels driving around Calabasas...Favorite memory I hold of Jack and Rosalie.https://mydeals.page/q7j8

Join Susan on a "live tour" in search for fruit tree wisdom and inspiration, and learn how new apple cultivars are developed, with Steph Dunn James of Frank P Matthews Nursery, in this episode of the Orchard People Radio Show.The Frank P Matthews Nursery is a family-run and Plant Healthy certified business that has been growing fruit trees and serving customers since 1901 (more than 120 years!) in Worcestershire, UK.The host of the Orchard People radio show and podcast is Susan Poizner of the fruit tree care education website www.orchardpeople.com.  Susan is the author of four books on fruit tree care. Learn more here: https://learn.orchardpeople.com/booksShe is also the creator of five-star rated premium online fruit tree care education at: https://learn.orchardpeople.comHOW TO TUNE IN TO OUR PODCASTThe show airs on the last Tuesday of every month on RealityRadio101 at 1:00 PM ET! While it's no longer live, you can still watch or listen anytime—and catch the recorded podcast anytime afterward.

Gäster: Isak Jansson, Isidor Olsbjörk, Thomas Eriksson, Viktor Elsnitz, Viktor Engberg För 90SEK/mån får du 5 avsnitt i veckan:4 Vanliga AMK MORGON + AMK FREDAG med Isak Wahlberg Se till att bli Patron via webben och inte direkt i iPhones Patreon-app för att undvika Apples extraavgifter:Öppna istället din browser och gå till www.patreon.com/amkmorgon Gå på Uddet. Söndagar på Hobo Hotel i STHLM:https://hobo.se/events/uddet-2https://www.youtube.com/@Uddet_humor Relevanta länkar: ...Cissishttps://www.expressen.se/kronikorer/cissi-wallin/publiken-kraver-raseri-jag-foll-for-pressen/ https://www.expressen.se/noje/micke-leijnegards-granslosa-beteende-atalad-och-forsvarad-/ ...Gösta Ekman i Sällskapsresanhttps://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcQr_oRnmma2VPNQXSg9Q3EPl7eudBwxxPyKI9cA8aV890OyMhonxEcfqN7eU5Ebk2-dvNwmgGsHLgICLPl44bBWs4boZrqcWvePsCppaCc ...den franska Sällskapsresanhttps://www.imdb.com/title/tt0077276/ https://www.expressen.se/noje/eklund-lasse-aberg-stal-till-sallskapsresan/ ...Disneytrailrarnahttps://vm.tiktok.com/ZNdcW9D4c/https://vm.tiktok.com/ZNdcWkK3c/https://vm.tiktok.com/ZNdcWQVpx/https://vm.tiktok.com/ZNdcWCMJc/https://vm.tiktok.com/ZNdcWP4RQ/https://vm.tiktok.com/ZNdcW4VvU/...Biancas stalkerhttps://www.mitti.se/nyheter/bianca-ingrossos-stalker-doms-i-hovratten-6.3.326530.585a8e8dc0 ...Bodybuildershttps://www.facebook.com/AllAboutBodybuilding/posts/top-bodybuilders-in-the-2025-who-is-the-most-muscular-bodybuilder-among-themifbb/583127927653859/ https://www.instagram.com/chrisbaumann_/ https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSGu-CJWjFwcHtlQwmVteWLeRV_DF1rz4DBVmMu4cJ8AEm3VXw4un4LWTMvstTddHgivl3QlwoV-pNcsRf6qZEwkyp8dCAgwM37dFGfpdU ...Mr. Olympiahttps://www.instagram.com/reel/DBDalmrRUbQ/?utm_source=ig_embed https://i.ytimg.com/vi/28xTnBY9A48/maxresdefault.jpg ...Magnesiumcitrathttps://www.apollohospitals.com/sv/medicines/magnesium-citrate https://www.bulk.com/se/products/magnesiumcitratpulver/bpb-mcit?view=ppc&o=MTc4LTMyLDE3OS03Mg==&utm_source=google&utm_medium=cpc&utm_id=21639530568&gad_source=1&gad_campaignid=21639530568&gclid=CjwKCAjw04HIBhB8EiwA8jGNbUrJIDr-SLsX-Jfaevik1wAjSTN_1-N9HU5ThodzMGupvgp65WajKhoCsnMQAvD_BwE ...skottet i Täbyhttps://omni.se/pojke-skot-sig-sjalv-i-foten-pa-hemmafest/a/25R0Ox https://www-mja-com-au.translate.goog/journal/2015/203/11/americans-shooting-themselves-foot-epidemiology-podiatric-self-inflicted?_x_tr_sl=en&_x_tr_tl=sv&_x_tr_hl=sv&_x_tr_pto=sge#:~:text=Results:%20Of%20the%2069%20111,gunshot%20wounds%20to%20the%20foot. Låtarna som spelades var:Winter Wonderland - Bob DylanOrinoco Flow - Enya Alla låtar finns i AMK Morgons spellista här:https://open.spotify.com/user/amk.morgon/playlist/6V9bgWnHJMh9c4iVHncF9j?si=so0WKn7sSpyufjg3olHYmg

Enjoy 31 episodes in 31 days as Wrong Station celebrates a “Decade of Dread”. // REACH UP TO THE FROZEN BRANCH AND PLUCK THE ECHO OF A FRUIT. // FEEL IT SHATTER BETWEEN YOUR TEETH & PRETEND THE TASTE OF BLOOD IS HONEY-SWEET. "Ghost Apples," a new story from The Wrong Station. Written by Alexander Saxton, and performed by Anthony Botelho. Celebrate 10 seasons of Wrong Station by subscribing to our Patreon at ⁠www.patreon.com/thewrongstation⁠. Explore brand new benefits, hundreds of hours of bonus content, and help ensure Wrong Station stays on the air for another 10 years. The Wrong Station contains explicit content and mature themes. Episode-specific warnings can be found at ⁠www.wrongstation.com/c-w. Learn more about your ad choices. Visit megaphone.fm/adchoices

Boo - surprise! We have a Halloween episode that debuts on 10/29@AngryOrchard #cider #podcast #radioshow #Halloween

Gäster: Jack Moy, Johannes Brenning, Leon Jämtin För 90SEK/mån får du 5 avsnitt i veckan:4 Vanliga AMK MORGON + AMK FREDAG med Isak Wahlberg Se till att bli Patron via webben och inte direkt i iPhones Patreon-app för att undvika Apples extraavgifter:Öppna istället din browser och gå till www.patreon.com/amkmorgon Relevanta länkar: ...3I/ATLAShttps://science.nasa.gov/solar-system/comets/3i-atlas/ ...Levon Helmhttps://en.wikipedia.org/wiki/Levon_Helm ...iOS 26https://www.youtube.com/watch?v=jGztGfRujSE&t=52s ...Filmstadens nya loggahttps://play-lh.googleusercontent.com/ry3GP_U1tFxYpnRKxU7RVRzzcMbM7C0699XiG5dlqfAy6J1aldLsiAIx57uB9RuwJA ...Coca-Colahttps://1000logos.net/wp-content/uploads/2022/05/Coca-Cola-Logo-history.png ...Kevin Rex om smartphoneshttps://www.sydsvenskan.se/skane/utan-mobilen-blev-mina-tankar-mina-egna-igen/ ...Tom Cruise jackahttps://alexgear.com/cdn/shop/files/Tom-Cruise-Biker-Leather-Jacket.jpg?v=1705950249 ...Peaky Blindershttps://cdn.artphotolimited.com/images/647ddd6dbd40b8de8b992582/1000x1000/the-dark-reign-of-the-shelby-family.jpg ...Paul Newmanhttps://www.gentlemansgazette.com/wp-content/uploads/2019/02/Paul-Newman-in-The-Verdict.jpg https://www.gentlemansgazette.com/wp-content/uploads/2019/02/Paul-Newman-and-Tom-Cruise-in-The-Color-of-Money.jpg https://cdn.sanity.io/images/vxy259ii/production/b77686fb8a0cc3087da4cc2775262fbefca05921-800x800.jpg?auto=format&fit=max&q=75&w=800 ...Elons jackorhttps://www.paragonjackets.com/wp-content/uploads/2024/01/Dealbook-Summit-Elon-Musk-Shearling-Leather-Jacket.jpg https://www.leathercult.com/cdn/shop/files/elonmuskleatherjacket_2.jpg?v=1746511050&width=1946 ...Chesterfieldstudionhttps://proce.vn/wp-content/uploads/2025/04/thiet-ke-noi-that-phong-chu-tich-phong-cach-co-dien-11.jpg ...Lil' Waynes snowboardbootshttps://www.instagram.com/p/DNTC96gAbUa/ ...Helly Hansen-Hip Hoparnahttps://www.instagram.com/p/CvpyJmCOPpg/ ...Jay Zs och R Kellys ytterkläderhttps://www.youtube.com/watch?v=ZEEEKp8_xF4&list=RDZEEEKp8_xF4&start_radio=1...Crazy Townhttps://lastfm.freetls.fastly.net/i/u/ar0/7ce71a5ed5da72971c9e1889e130fd05.jpg ...Predador de Pererecahttps://www.youtube.com/watch?v=vRBu_RLBt1A&list=RDvRBu_RLBt1A&start_radio=1 https://www.reddit.com/r/Brazil/comments/1o7limc/is_predador_de_perereca_about_rape_or_gang_bang/ ...Elaine Eksvärds ursäkthttps://www.instagram.com/p/CTmMHlGM2XB/?img_index=4 Låtarna som spelades var:Hip Hop Drunkies - The AlkaholiksPredador de Perereca - Blow Records, Mc Jhey Alla låtar finns i AMK Morgons spellista här:https://open.spotify.com/user/amk.morgon/playlist/6V9bgWnHJMh9c4iVHncF9j?si=so0WKn7sSpyufjg3olHYmg

Nate and Blake dig deep into the advanced stats on some of the hottest and coldest players early in the 2025-26 fantasy season, check the fantasy environment on two polar opposite teams, and identify an under the hood star in the making.Newsies - 2:28Hot Shots - 8:56Have Nots - 27:48The Environment - 51:11Under the Hood - 1:00:26Head-to-Head Streamer Deathmatch - 1:03:16Join the Apples & Ginos Patron League (APL) waiting list:www.applesandginos.com/apl

Sommeren 2025 fortalte vi hvordan skuespillerparet Scott og Pernille Molvær Maurstad skal ha blitt lurt av en seriesvindler. Nå trer nye kilder frem – folk vi aldri hadde trodd vi skulle høre fra. De skal hjelpe oss med å forstå: Hvordan ble Alexander Storeli den notoriske seriesvindleren han er i dag? «Maurstads mareritt» sesong 2 har premiere 30. oktober.Hvis du vil høre hele serien så fort den er ute, kan du bli Svarttrost-medlem via Spotify: https://creators.spotify.com/pod/show/svarttrost/subscribe , ved å trykke på abonner-knappen i Apples podkastspiller eller ved å bli medlem på vår YouTube-kanal.«Maurstads mareritt» er laget av Synva Hjørnevik og Tom Henley. Redaksjonsledelse ved Monica Flatabø. Redaktør i Svarttrost er Kari Hesthamar. Serien er fra 2025.

Autumn is here on the Talking Heads podcast - as the last vestiges of Summer in the garden dodge the wet and windy weather while trying to give the last hurrah before that inevitable but pleasantly seasonable slide into the hibernation of winter. But gardeners never sleep so Lucy and Saul are still out and about in their plots plying the horticultural trade they both love. So join them both for more horti-waffle and insights into the life of the modern, professional gardener.It's squally out there! With the podcast being recorded on the eve of Storm Benjamin's arrival, Saul and Lucy are turning their thoughts to one of the major autumn tasks - leaf clearing. While it's key to get this fallen foliage off the lawns, is it essential to remove autumn leaves from borders? The duo give this concept practical consideration. And it's been an incredible year for apples, this year, so much so that Stonelands has produced tonnes of fruit. Lucky Plymouth listeners can get their hands on this prestigious harvest - Saul explains how.Instagram link:Lucy lucychamberlaingardensLinkedIn link:Saul WalkerIntro and Outro music from https://filmmusic.io"Fireflies and Stardust" by Kevin MacLeod (https://incompetech.com)License: CC BY (http://creativecommons.org/licenses/by/4.0/)Support the show

"Anger, dismay and sense of betrayal”. That's how the SNP described the response of Scottish coastal communities to the allocation of money to Scotland from the UK's new ‘Fishing and Coastal Growth Fund‘ in parliament yesterday. The £360 million pound fund was first announced back in May and aims to modernise Britain's fishing fleet, enhance workforce skills, and revitalise coastal communities. However Scotland says it's getting less than 8 percent of the fund, despite accounting for more than 60% of the UK's fishing capacity and producing more than 60% of UK seafood exports. A project in a tiny corner of Somerset is currently identifying and documenting the rich variety of apple trees around the village of Kingsbury Episcopi. The Kingsbury Pomona project, set up by pomologist or apple expert Liz Copas and cider maker Tim Gray aims to uncover lost apple varieties and help keep the different genetic strains alive. Farming is a long game, but there aren't many who've been playing it quite as long as David Lightfoot from Cornwall. He started his career with a couple of cows he milked by hand and a few rented fields. He went on to farm for Prince Charles, before he became King, and now as he reaches his hundredth birthday he shares his farming memories.Presenter = Caz Graham Producer = Rebecca Rooney

As Bord Bia launcha campaign to support Irish apple growers, Aengus Cox, Agriculture and Consumer Affairs Correspondent, visits Ireland's largest eating-apple orchard in County Louth.

Gäster: Agnes Matsdotter, Elvira Gullberg, Isolde Osbeck, Johan Hurtig, Jonatan Loxdal, Viktor Elsnitz För 90SEK/mån får du 5 avsnitt i veckan:4 Vanliga AMK MORGON + AMK FREDAG med Isak Wahlberg Se till att bli Patron via webben och inte direkt i iPhones Patreon-app för att undvika Apples extraavgifter:Öppna istället din browser och gå till www.patreon.com/amkmorgon Köp AMK:s nya merchDet finns t-shirts, hoodies och beanies!https://amkshop.se/ Relevanta länkar: ...kulbohttps://www.expressen.se/nyheter/hakan-juholt-vi-ar-kulbo/ ...Håkans såshttps://www.youtube.com/watch?v=NWJPxE4Rzz4 ...Ebbas korvhttps://static-cdn.sr.se/images/83/cbdd2669-1e1c-4e43-ac27-74ca286a19ef.jpg?preset=1024x576 ...Nooshihttps://www.expressen.se/nyheter/sverige/nooshi-dadgostar-knappar-pa-mobilen-mitt-i-debatten/ ...AFTER WORK-TVhttps://www.aftonbladet.se/nyheter/a/Rr77qd/aftonbladet-direkt?pinnedEntry=1415590 https://images.aftonbladet-cdn.se/v2/images/685b1680-c324-4b8e-adf8-7e6c6c30c92f?fit=crop&format=auto&h=2850&q=50&w=1900&s=ed5c25ae7d0ad3104f8f092c31655e775744199a https://images.aftonbladet-cdn.se/v2/images/64ea4bfe-200a-4f1e-8292-8763d980932b?fit=crop&format=auto&h=1569&q=50&w=1200&s=034fbc359b1e84ccddc144e855d9393cce7012cf ...Agneta Sjödinhttps://www.instagram.com/agnetasjodin/?hl=sv https://www.aftonbladet.se/nojesbladet/a/kwA8Vj/agneta-sjodin-gor-ufo-serien-mindgap-pa-viaplay ...Yvonne Rydinghttps://images.aftonbladet-cdn.se/v2/images/3fe9fa22-9e70-4c3a-9f0d-dc17313d4c61?fit=crop&format=auto&h=1267&q=50&w=1900&s=e9966b28985958987cd13a74c4ad19add4b64708 https://afterworktv.se/video/fd-miss-universum-yvonne-ryding-har-spannande-saker-pa-gang/ ...Kalle Zackari Wahlströmhttps://www.careofcarl.se/dokument/bibliotek/Image/CARL_Magazine/Livsstil/2021/20211024-KalleZackari/kalle5.jpg https://www.instagram.com/p/CtG8bV0LZhP/ ...Gert Fylking om "PK"https://afterworktv.se/video/gert-fylking-om-hur-pk-samhallet-blivit/ ...Brottarbröderhttps://www.instagram.com/brottarbroder/ ...Isolde vs. Maurihttps://www.instagram.com/p/DPy461lDCWz/ ...Pitbullhttps://www.aftonbladet.se/nojesbladet/a/eM28d4/pitbull-atervander-gor-ny-spelning-i-sverige Låtarna som spelades var:Give Me Everything - PitbullSweet Dreams - AviciiComme ci comme ça - Agnes MatsdotterAlla låtar finns i AMK Morgons spellista här:https://open.spotify.com/user/amk.morgon/playlist/6V9bgWnHJMh9c4iVHncF9j?si=so0WKn7sSpyufjg3olHYmg

We're kicking off a special miniseries today called She's My Apple Pie, presented in partnership with Yes! Apples, where host Jessie Sheehan hangs out with some of the sweetest bakers around to talk signature bakes, fall baking, and seasonal treats. In this episode, Jessie is joined by Melissa Elsen, founder of Four & Twenty Blackbirds, the beloved Brooklyn pie shop known for its flavor-packed creations and impeccable crusts. She's also the co-author of “The Four & Twenty Blackbirds Pie Book.”Melissa shares stories about her South Dakota childhood, including memories of baking with her grandmother, why she wanted to open a pie shop in New York City, and tips and tricks for pie-making success at home. She also guides Jessie through her New York Orchard Apple Pie, a special seasonal pie that's available at the bakery now through the end of October.Click here for Melissa's New York Orchard Apple Pie recipe.Thank you to Yes! Apples for supporting our show. Click here for Four & Twenty Blackbirds x Yes! Apples NY Orchard Pie BoxJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Melissa: Four & Twenty Blackbirds, website, “The Four & Twenty Blackbirds Pie Book”More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

From myth and legend to cider-fuelled revolutions, from Johnny Appleseed's frontier orchards to the Victorians' quest for the perfect pippin, the story of the apple has been anything but ordinary. In the final part of this five-part series, John and Patrick follow the fruit onto the world stage - when refrigeration, global shipping, and empire transformed it into an international commodity. From Tasmania's “Apple Isle” and Cecil Rhodes's Cape orchards, to Japan's remarkable embrace of the fruit that would one day give us the Fuji, the apple became both a tool of empire and a symbol of modernization.But world war would shake that story, stripping Britain of its imported fruit and forcing farmers to dig for victory. The apple rallied in service of king and country - only to face a peacetime collapse that saw Britain's orchards vanish in the shadow of supermarket shelves and European imports. Yet the apple endures, still shaping landscapes, economies, and everyday diets around the globe.Join John and Patrick as they conclude the saga of the world's most storied fruit - a tale of empire, war, decline, and resilience - that leaves us with the apple we know today.----------In Sponsorship with Cornell University: Dyson Cornell SC Johnson College of Business-----------Join the History of Fresh Produce Club for ad-free listening, bonus episodes, book discounts and access to an exclusive chatroom community.Support us!Share this episode with your friendsGive a 5-star ratingWrite a review -----------Subscribe to our biweekly newsletter here for extra stories related to recent episodes, book recommendations, a sneak peek of upcoming episodes and more.-----------Step into history - literally! Now is your chance to own a pair of The History of Fresh Produce sneakers. Fill out the form here and get ready to walk through the past in style.-----------Instagram, TikTok, Threads:@historyoffreshproduceEmail: historyoffreshproduce@gmail.com

Following a trip with Jim, the September 2025 New Music Train heads straight for Scotland to pick up New Music OG Steven Routledge. Kevin Porter hops on board just outside of Baltimore and we get the lowdown on new tunes from Paradise Lost, Suede, Golden Apples, Public Opinion and Juliana Barwick feat. Mary Lattimore. Rockin' the Suburbs on Apple Podcasts/iTunes or other podcast platforms, including audioBoom, Spotify, Google Podcasts, Amazon, iHeart, Stitcher and TuneIn. Or listen at SuburbsPod.com. Please rate/review the show on Apple Podcasts and share it with your friends. Visit our website at SuburbsPod.com Email Jim & Patrick at rock@suburbspod.com Follow us on the Threads, Facebook or Instagram @suburbspod If you're glad or sad or high, call the Suburban Party Line — 612-440-1984. Theme music: "Ascension," originally by Quartjar, next covered by Frank Muffin and now re-done in a high-voltage version by Quartjar again!  Visit quartjar.bandcamp.com and frankmuffin.bandcamp.com.

Victoria's Secret got its mojo back Wednesday night, but so did the stock… it's following Abercrombie's playbook.Coterie diapers are being acquired for up to $1B… because even diapers need a status symbol.Ikea hates raising prices, but has to because of tariffs… As the Trade War hits 200 days, here's who's paying.Plus, the most profitable apple is the Honeycrisp… but it's also the most hated.$VSCO $ANF $SPYNEWSLETTER:https://tboypod.com/newsletter OUR 2ND SHOW:Want more business storytelling from us? Check our weekly deepdive show, The Best Idea Yet: The untold origin story of the products you're obsessed with. Listen for free to The Best Idea Yet: https://wondery.com/links/the-best-idea-yet/NEW LISTENERSFill out our 2 minute survey: https://qualtricsxm88y5r986q.qualtrics.com/jfe/form/SV_dp1FDYiJgt6lHy6GET ON THE POD: Submit a shoutout or fact: https://tboypod.com/shoutouts SOCIALS:Instagram: https://www.instagram.com/tboypod TikTok: https://www.tiktok.com/@tboypodYouTube: https://www.youtube.com/@tboypod Linkedin (Nick): https://www.linkedin.com/in/nicolas-martell/Linkedin (Jack): https://www.linkedin.com/in/jack-crivici-kramer/Anything else: https://tboypod.com/ About Us: The daily pop-biz news show making today's top stories your business. Formerly known as Robinhood Snacks, The Best One Yet is hosted by Jack Crivici-Kramer & Nick Martell.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.