Podcasts about Golden Delicious

Welcome to the KSL Greenhouse show! Join hosts Maria Shilaos and Taun Beddes as they talk about all things plants, tackle your toughest gardening questions, and offer tips that can help you maintain a beautiful yard. Listen on Saturdays from 8am to 11am at 102.7 FM, 1160 AM, kslnewsradio.com, or on the KSL NewsRadio app. Follow us on Facebook and Instagram at @kslgreenhouse. Happy planting! #KSLGreenhouse    8:05  Plant of the week: Dahlia  8:20  When should I put pre-emergent and grub killer on my lawn? Can I mix Daconil and dormant oil in one application? Is it time to plant grass seed yet? What are some recommendations for raspberry bush varieties, and when can I plant them?  8:35  Is it too early to plant bare root rose bushes? Should I reapply dormant oil if I sprayed before the last big storm? Can I cut some grapes from my neighbor’s vineyard and transplant them in my yard? When’s the best time to plant peas? When should oil be sprayed on fruit trees?  8:50  What else can I do to get rid of the fungus gnats in my greenhouse? If I planted garlic in the fall, how do I know when it’s ready? When and how much can I take my out-of-control forsythia down? What should I do if my Golden Delicious apple tree is struggling with some kind of sucking mite? How do I get my tomatoes to bush out a bit more before I plant them? 

Welcome to the KSL Greenhouse show! Join hosts Maria Shilaos and Taun Beddes as they talk about all things plants, tackle your toughest gardening questions, and offer tips that can help you maintain a beautiful yard. Listen on Saturdays from 8am to 11am at 102.7 FM, 1160 AM, kslnewsradio.com, or on the KSL NewsRadio app. Follow us on Facebook and Instagram at @kslgreenhouse. Happy planting! #KSLGreenhouse    10:05  Feature: Tips for Pruning Fruit Trees  10:20  What are some apple tree varieties I can plant next to a healthy but old Golden Delicious tree? What preventative measures can I take this year to avoid wasp problems on my blackberries and raspberries? Should used coffee grounds be added to soil? Should I start pruning my peach tree? What’s the best way to apply chelated iron to a maple tree, ash trees, and sycamores? What is coryneum blight and how do you treat it?  10:35  Questions: When’s the best time to prune Black Lace elderberry? What do I do after planting annuals in pots where my tulips used to be in? Is a hydrangea supposed to be planted outside? If I remove a peach tree that was attacked by borers, can I plant a new peach tree in the same spot? Do I renewal prune cherry bushes and honeyberries? Is it safe to plant a vegetable garden by a fence that’s been oil stained? Where should I buy a peach tree, and do they need lots of sun or shade?  10:50  What’s a dwarf cherry that stays around 6 to 8 feet? How will caladium do in the Utah County area? What are some recommendations for a nectarine tree? Is there a way to prevent bugs from getting on my roses this coming season? Can I prune my apple, pear, peach, plum, roses, and grapes all today? What are the tiny white bugs on my primocane raspberries? What are some good-tasting dwarf peaches for Utah, and where’s the best place to buy them? Do I need to prune columnar apple trees? 

Welcome to The KSL Greenhouse Show! Join hosts Maria Shilaos and Taun Beddes as they talk all things plants, tackle your toughest gardening questions, and offer tips that can help you maintain a beautiful yard. Listen every Saturday from 8am to 11am at 102.7 FM, 1160 AM, kslnewsradio.com, or on the KSL NewsRadio App. Follow us on Facebook and Instagram at @kslgreenhouse. Happy planting! #KSLGreenhouse    10:05  Feature: What Weeds are Growing Through Your Pavement?  10:20  Why have my apple tree and lilac suddenly turned dark and lost their leaves? What are some alternatives to using Roundup? Why haven't my geraniums bloomed, and why did my sweet alyssum just die? What insecticide can I spray on my grapes? Should I thin the fruit from my Golden Delicious apple tree, and if so, how? Is using straight vinegar on the weeds in the cracks of my pavement an effective method?  10:35  When thinning out variegated irises, do I replant the younger, smaller tubers? Should I trim the big, floppy leaves from my 2-year-old rhubarb plant? What is the scientific name of the newly approved hybrid Bermuda grass? What should I do if the leaves of my silver maple tree leaves are turning early on one side of the tree? What’s the best way to eliminate the mallow weed from my lawn? How do I get rid of morning glory in my grass? What’s causing my yellow Golden Delicious apple tree to look sick, and how do I treat it?  10:50  How do I best treat scale infestation on my euonymus shrubs? What’s the status on the boxelder beetles? Should I be concerned if my willow tree is dropping a bunch of leaves? Do my Roma tomatoes have root rot? How do I get rid of thistle weeds? 

Um dos melhores filmes de saída do armário.

The Bigfeet Boys watch Season 2, Episode 5 of Mountain Monsters: The Bigfoot of Clay County. No complete breakfast was harmed in the making of this episode... unless it was missing Golden Delicious apples, packed with the hearty apple energy Yahoos need to play!

Her apple was the juiciest of the orchard. by velvetpie. Listen to the Podcast at Steamy Stories. “Honey! Honey, stop here!” I turned my MP3 player down and stared out the window as my father, Paul, pulled into a driveway, flanked by a homemade wood-and-wire fence. We bumped down the dirt road, heading toward a two-story farmhouse in the near distance. Dark-green leafed trees lined the drive and I examined the reason for our stop. A hand-painted sign out front had touted Red Delicious – Yellow Delicious – Green Apples For Sale and that had sent my mother into fits over fruit breathing in the country air and therefore, was much better for us.Dad pulled the Expedition in at the side of the house, near other parked cars, and we all got out. I hung back, hoping that my mother would all but ignore me and I was glad when she jumped out, running with all the energy of a woman hurrying to a Neiman-Marcus sale. I have to admit that I was impressed myself. Mounded stacks of apples rested in deep wooden cradles with names penned on the cardboard and popsicle-stick signs. Rome, Red Delicious, Jonagold, Golden Delicious, McIntosh, Granny Smith … I grew dizzy over reading all of them and the accompanying descriptions until I met Gala. She wasn't much older than me at 19 and her freckles and pigtails made me think of the Wendy's icon but the smile she gave me didn't make me think about hamburgers and fries. She gave me a wink as she filled the orders of waiting customers, pausing between to bite off large chunks of a green apple that she kept at the back of the register. When she was finished, she came over to me, her eyes twinkling and her teeny boobs nearly falling out of her loosely-tied halter top. “Come for some apples?” “Yeah. My mom's picking them out.” She nodded, looking me up and down. “She know much about apples?” I shrugged. “I guess so. I don't know. She shrieked at my dad to turn off here and we did.” I gave her my best I'm-horny-and-please-take-pity-on-me smile. “I don't think she knows anything more about apples than what she's learned from Martha Stewart.” “Well, that's not all bad. I bet she knows that you don't use Red Delicious apples for an apple pie.” She picked up one of the dark red globes, caressing the shiny skin. “You should use something with a tang, like a McIntosh.” “I didn't know that.” I strolled down the display, eyeing her skinny body and wondering what was underneath those cutoffs. “Oh, so you don't know much about apples, eh?” She shouted something to one of the girls working behind the counter and lifted the counter, joining him in the midst of other customers. “Come with me and I'll give you a tour of the orchard.” I waved at my dad, letting him know that I was going with her and soon found myself lost within rows and rows of trees, heavy with ripening fruit and heady with the scent of the rotted ruins. She dashed ahead of me, adept in knowing the geography of the place and I chased after her, laughing my head off, my music long forgotten. I came around a corner, fought my way into a thicket of confederate jasmine and found her waiting, a smile on her face. “If you're lucky, you'll find only green apples in your life.” She tugged her elastic top off, freeing her small breasts and I immediately bent, taking one in my mouth. She whimpered softly, running her fingers through my hair, her voice breathy. “Girls who are selective in who they fuck and have nice, tight pussies, tasty like a fresh apple.” “You know a lot about green apples?” “Sure have licked a lot.” The thought of her with other girls made my cock leap. “Sounds like a party.” “Too bad you don't live around here. We'd be partying all the time.” I sucked her other nipple, loving how the nipple itself was almost as large as the breast itself and it was hard to pull myself away, even when she reached inside her unzipped shorts and brought out a fingerful of pussy cream. I sucked it off her fingers and dropped to my knees, tugging the shorts off of her small hips and burrowing into her ginger-spiked pussy and using my tongue as a spear. Her slightly salty taste along with the hint of sweat was like manna to me and I ate until she came, sitting on my face and flooding my mouth with her juices. “Fuck, that was good.” She whispered, kissing me again and scouring my lips clean of her cream. “Now come and get some.” She didn't have to ask me twice. At 22, I'd had other girls but no one as exciting as Gala. I shucked off my jeans and pushed her against the tree again, taking her mouth as my prick sunk into her sloppy wet cunt. She gasped into my mouth as her feet left the ground on my first thrust and I groaned, hitting bottom. The wetness of her warm pussy was breathtaking and I pulled away, lifting her leg and burying my face into her neck as I pumped us toward cumming. I felt her cum a second time and her cunt clamped down on me so tightly, that I had to stop and gather my wits. Gala gave me a weak grin as I started again, slowly sliding in and out and building up speed until we were both grunting and gasping at the same time. I fired off just as she was cumming and the delicious walls of her pussy closed around my throbbing cock, milking every last drop of cum out of me. We collapsed together against the tree, giggling as we enjoyed the sweet tingles of our hard cum together. “There you are!” My mother gave me a big smile when Gala and I came back over to the stand. “We thought you got lost out here!” “No, Mom. I just got a tour. It was really nice.” “Well, we'd better get going.” I turned to Gala and gave her hand a squeeze. “Thanks for the tour.” “No problem.” She grinned, then dashed over to the table and turning, tossed me an apple. “Here. Have a Gala for the road.” I climbed back into the car, this time, in the driver's seat because it was my turn to drive and I bit deeply into that apple, smiling as I thought it could never be as tasty as the girl that shared its name. by velvetpie for Literotica .

Her apple was the juiciest of the orchard. by velvetpie. Listen to the Podcast at Steamy Stories. “Honey! Honey, stop here!” I turned my MP3 player down and stared out the window as my father, Paul, pulled into a driveway, flanked by a homemade wood-and-wire fence. We bumped down the dirt road, heading toward a two-story farmhouse in the near distance. Dark-green leafed trees lined the drive and I examined the reason for our stop. A hand-painted sign out front had touted Red Delicious – Yellow Delicious – Green Apples For Sale and that had sent my mother into fits over fruit breathing in the country air and therefore, was much better for us.Dad pulled the Expedition in at the side of the house, near other parked cars, and we all got out. I hung back, hoping that my mother would all but ignore me and I was glad when she jumped out, running with all the energy of a woman hurrying to a Neiman-Marcus sale. I have to admit that I was impressed myself. Mounded stacks of apples rested in deep wooden cradles with names penned on the cardboard and popsicle-stick signs. Rome, Red Delicious, Jonagold, Golden Delicious, McIntosh, Granny Smith … I grew dizzy over reading all of them and the accompanying descriptions until I met Gala. She wasn't much older than me at 19 and her freckles and pigtails made me think of the Wendy's icon but the smile she gave me didn't make me think about hamburgers and fries. She gave me a wink as she filled the orders of waiting customers, pausing between to bite off large chunks of a green apple that she kept at the back of the register. When she was finished, she came over to me, her eyes twinkling and her teeny boobs nearly falling out of her loosely-tied halter top. “Come for some apples?” “Yeah. My mom's picking them out.” She nodded, looking me up and down. “She know much about apples?” I shrugged. “I guess so. I don't know. She shrieked at my dad to turn off here and we did.” I gave her my best I'm-horny-and-please-take-pity-on-me smile. “I don't think she knows anything more about apples than what she's learned from Martha Stewart.” “Well, that's not all bad. I bet she knows that you don't use Red Delicious apples for an apple pie.” She picked up one of the dark red globes, caressing the shiny skin. “You should use something with a tang, like a McIntosh.” “I didn't know that.” I strolled down the display, eyeing her skinny body and wondering what was underneath those cutoffs. “Oh, so you don't know much about apples, eh?” She shouted something to one of the girls working behind the counter and lifted the counter, joining him in the midst of other customers. “Come with me and I'll give you a tour of the orchard.” I waved at my dad, letting him know that I was going with her and soon found myself lost within rows and rows of trees, heavy with ripening fruit and heady with the scent of the rotted ruins. She dashed ahead of me, adept in knowing the geography of the place and I chased after her, laughing my head off, my music long forgotten. I came around a corner, fought my way into a thicket of confederate jasmine and found her waiting, a smile on her face. “If you're lucky, you'll find only green apples in your life.” She tugged her elastic top off, freeing her small breasts and I immediately bent, taking one in my mouth. She whimpered softly, running her fingers through my hair, her voice breathy. “Girls who are selective in who they fuck and have nice, tight pussies, tasty like a fresh apple.” “You know a lot about green apples?” “Sure have licked a lot.” The thought of her with other girls made my cock leap. “Sounds like a party.” “Too bad you don't live around here. We'd be partying all the time.” I sucked her other nipple, loving how the nipple itself was almost as large as the breast itself and it was hard to pull myself away, even when she reached inside her unzipped shorts and brought out a fingerful of pussy cream. I sucked it off her fingers and dropped to my knees, tugging the shorts off of her small hips and burrowing into her ginger-spiked pussy and using my tongue as a spear. Her slightly salty taste along with the hint of sweat was like manna to me and I ate until she came, sitting on my face and flooding my mouth with her juices. “Fuck, that was good.” She whispered, kissing me again and scouring my lips clean of her cream. “Now come and get some.” She didn't have to ask me twice. At 22, I'd had other girls but no one as exciting as Gala. I shucked off my jeans and pushed her against the tree again, taking her mouth as my prick sunk into her sloppy wet cunt. She gasped into my mouth as her feet left the ground on my first thrust and I groaned, hitting bottom. The wetness of her warm pussy was breathtaking and I pulled away, lifting her leg and burying my face into her neck as I pumped us toward cumming. I felt her cum a second time and her cunt clamped down on me so tightly, that I had to stop and gather my wits. Gala gave me a weak grin as I started again, slowly sliding in and out and building up speed until we were both grunting and gasping at the same time. I fired off just as she was cumming and the delicious walls of her pussy closed around my throbbing cock, milking every last drop of cum out of me. We collapsed together against the tree, giggling as we enjoyed the sweet tingles of our hard cum together. “There you are!” My mother gave me a big smile when Gala and I came back over to the stand. “We thought you got lost out here!” “No, Mom. I just got a tour. It was really nice.” “Well, we'd better get going.” I turned to Gala and gave her hand a squeeze. “Thanks for the tour.” “No problem.” She grinned, then dashed over to the table and turning, tossed me an apple. “Here. Have a Gala for the road.” I climbed back into the car, this time, in the driver's seat because it was my turn to drive and I bit deeply into that apple, smiling as I thought it could never be as tasty as the girl that shared its name. by velvetpie for Literotica .

Her apple was the juiciest of the orchard. by velvetpie. Listen to the Podcast at Steamy Stories. “Honey! Honey, stop here!” I turned my MP3 player down and stared out the window as my father, Paul, pulled into a driveway, flanked by a homemade wood-and-wire fence. We bumped down the dirt road, heading toward a two-story farmhouse in the near distance. Dark-green leafed trees lined the drive and I examined the reason for our stop. A hand-painted sign out front had touted Red Delicious – Yellow Delicious – Green Apples For Sale and that had sent my mother into fits over fruit breathing in the country air and therefore, was much better for us.Dad pulled the Expedition in at the side of the house, near other parked cars, and we all got out. I hung back, hoping that my mother would all but ignore me and I was glad when she jumped out, running with all the energy of a woman hurrying to a Neiman-Marcus sale. I have to admit that I was impressed myself. Mounded stacks of apples rested in deep wooden cradles with names penned on the cardboard and popsicle-stick signs. Rome, Red Delicious, Jonagold, Golden Delicious, McIntosh, Granny Smith … I grew dizzy over reading all of them and the accompanying descriptions until I met Gala. She wasn't much older than me at 19 and her freckles and pigtails made me think of the Wendy's icon but the smile she gave me didn't make me think about hamburgers and fries. She gave me a wink as she filled the orders of waiting customers, pausing between to bite off large chunks of a green apple that she kept at the back of the register. When she was finished, she came over to me, her eyes twinkling and her teeny boobs nearly falling out of her loosely-tied halter top. “Come for some apples?” “Yeah. My mom's picking them out.” She nodded, looking me up and down. “She know much about apples?” I shrugged. “I guess so. I don't know. She shrieked at my dad to turn off here and we did.” I gave her my best I'm-horny-and-please-take-pity-on-me smile. “I don't think she knows anything more about apples than what she's learned from Martha Stewart.” “Well, that's not all bad. I bet she knows that you don't use Red Delicious apples for an apple pie.” She picked up one of the dark red globes, caressing the shiny skin. “You should use something with a tang, like a McIntosh.” “I didn't know that.” I strolled down the display, eyeing her skinny body and wondering what was underneath those cutoffs. “Oh, so you don't know much about apples, eh?” She shouted something to one of the girls working behind the counter and lifted the counter, joining him in the midst of other customers. “Come with me and I'll give you a tour of the orchard.” I waved at my dad, letting him know that I was going with her and soon found myself lost within rows and rows of trees, heavy with ripening fruit and heady with the scent of the rotted ruins. She dashed ahead of me, adept in knowing the geography of the place and I chased after her, laughing my head off, my music long forgotten. I came around a corner, fought my way into a thicket of confederate jasmine and found her waiting, a smile on her face. “If you're lucky, you'll find only green apples in your life.” She tugged her elastic top off, freeing her small breasts and I immediately bent, taking one in my mouth. She whimpered softly, running her fingers through my hair, her voice breathy. “Girls who are selective in who they fuck and have nice, tight pussies, tasty like a fresh apple.” “You know a lot about green apples?” “Sure have licked a lot.” The thought of her with other girls made my cock leap. “Sounds like a party.” “Too bad you don't live around here. We'd be partying all the time.” I sucked her other nipple, loving how the nipple itself was almost as large as the breast itself and it was hard to pull myself away, even when she reached inside her unzipped shorts and brought out a fingerful of pussy cream. I sucked it off her fingers and dropped to my knees, tugging the shorts off of her small hips and burrowing into her ginger-spiked pussy and using my tongue as a spear. Her slightly salty taste along with the hint of sweat was like manna to me and I ate until she came, sitting on my face and flooding my mouth with her juices. “Fuck, that was good.” She whispered, kissing me again and scouring my lips clean of her cream. “Now come and get some.” She didn't have to ask me twice. At 22, I'd had other girls but no one as exciting as Gala. I shucked off my jeans and pushed her against the tree again, taking her mouth as my prick sunk into her sloppy wet cunt. She gasped into my mouth as her feet left the ground on my first thrust and I groaned, hitting bottom. The wetness of her warm pussy was breathtaking and I pulled away, lifting her leg and burying my face into her neck as I pumped us toward cumming. I felt her cum a second time and her cunt clamped down on me so tightly, that I had to stop and gather my wits. Gala gave me a weak grin as I started again, slowly sliding in and out and building up speed until we were both grunting and gasping at the same time. I fired off just as she was cumming and the delicious walls of her pussy closed around my throbbing cock, milking every last drop of cum out of me. We collapsed together against the tree, giggling as we enjoyed the sweet tingles of our hard cum together. “There you are!” My mother gave me a big smile when Gala and I came back over to the stand. “We thought you got lost out here!” “No, Mom. I just got a tour. It was really nice.” “Well, we'd better get going.” I turned to Gala and gave her hand a squeeze. “Thanks for the tour.” “No problem.” She grinned, then dashed over to the table and turning, tossed me an apple. “Here. Have a Gala for the road.” I climbed back into the car, this time, in the driver's seat because it was my turn to drive and I bit deeply into that apple, smiling as I thought it could never be as tasty as the girl that shared its name. by velvetpie for Literotica .

The idea of “interiority” is all the talk these days, but what actually is it? How is it different from exposition and simply telling a reader about a character's thoughts and feelings? How do you access that deeper level of character development and voice from which great interiority comes? We've got two master writers and teachers today to help us out: Dawn Tripp and Christopher BoucherWatch a recording of our live webinar here. The audio/video version is available for one week. Missed it? Check out the podcast version above or on your favorite podcast platform.Looking for a writing community? Join our Facebook page.I also recommend the following Substack articles about Interiority, the first from Brandon Taylor and the second from Courtney Maum.Christopher Boucher is the author of the novels How to Keep Your Volkswagen Alive, Golden Delicious and Big Giant Floating Head (a 2019 Massachusetts Book Award Finalist). He's also an Associate Professor of the Practice of English at Boston College and the managing editor of Post Road Magazine.Dawn Tripp is the author of the novel Georgia, which was a national bestseller and a finalist for the New England Book Award, and three previous novels: Game of Secrets, Moon Tide, and The Season of Open Water, which won the Massachusetts Book Award for Fiction. Her new novel, Jackie, about Jacqueline Kennedy, will be released in June.Photo by Daniel Jericó on Unsplash This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit 7amnovelist.substack.com

Die beliebtesten Äpfel, wie Gala und Golden Delicious, sind anfällig und müssen viel gespritzt werden. Gefragt sind robustere Sorten. Doch das Züchten ist kompliziert und langwierig. Die Gentechnik verspricht eine Abkürzung. Ist dies die Lösung, um die Äpfel resistenter zu machen? Der Anbau von gentechnisch veränderten Pflanzen ist in der Schweiz wegen des geltenden Moratoriums zwar verboten. Doch an verschiedenen Hochschulen und Instituten wird an gentechnisch veränderten Pflanzen geforscht. Welche Vorteile verspricht man sich davon? «Einstein» zeigt dies am Beispiel des Apfels, den ein Forschungsteam der ETH Zürich resistenter machen will. Häufig gespritzt – Bio noch mehr Denn: Die heutigen Tafel-Apfelsorten werden rasch von Pilzen und Schädlingen befallen. Sie müssen deshalb viel und oft gespritzt werden, 10- bis 15-mal pro Saison. Mit den Weintrauben sind Äpfel die Agrarpflanzen mit dem höchsten Pestizideinsatz. Auch Bio-Betriebe sind davon nicht ausgenommen. Sie setzen zwar keine synthetischen Mittel ein. Weil ihre Kupfer- und Schwefelprodukte aber weniger potent sind, müssen sie ihre Bio-Apfelkulturen rund doppelt so oft spritzen, um erstklassige Tafeläpfel zu produzieren. Klassische Zucht: langwierige Selektion Von der Produktion über Zucht bis zum Handel sind sich alle einig: Gefragt sind neue, robustere Apfelsorten, die robuster sind und weniger Pflanzenschutz brauchen. Doch das Züchten neuer Sorten, die dereinst Gala oder Golden Deliscious ablösen könnten, ist kompliziert und langwierig. Bei jeder Kreuzung entsteht eine enorme Vielfalt von Abkömmlingen – kaum einer ist geeignet. «Einstein» zeigt den aufwändigen Selektionsprozess. So können über 20 Jahre vergehen, bis eine neue Sorte reif für den Anbau ist. Gezielte Resistenz mit Gentechnik Die Gentechnik verspricht eine Abkürzung. Forscherinnen und Forscher der ETH Zürich arbeiten daran, die beliebte Sorte «Gala» resistenter zu machen, gegen Feuerbrand (Bakterien) und auch Schorf (Pilz). So wurde bereits erfolgreich ein Resistenz-Gen aus einem Wildapfel auf Gala-Pflanzen übertragen. Das Resultat: eine feuerbrand-resistente Sorte. Versuche laufen auch mit der Genschere CRISPR/Cas. Damit sollen gezielt Anfälligkeitsgene deaktiviert werden, um die Pflanze widerstandsfähiger zu machen. Doch aufs Feld dürften solche geneditierten Pflanzen nicht. In der Schweiz gilt ein Moratorium, das den Anbau verbietet. In der EU wird nun darüber diskutiert, die Methoden, wie sie auch beim ETH-Forschungsteam angewendet werden, zuzulassen. Das Argument: die so gemachten Änderungen am Erbgut sind nicht von natürlichen Mutationen oder von klassischen Züchtungen zu unterscheiden. Auch der Bundesrat will nun eine Vorlage ausarbeiten, die in diese Richtung geht, wie er am 25. Oktober 2023 bekanntgab. Alternative aus Bio-Züchtung? Obschon so gezüchtete Pflanzen einen reduzierten Einsatz von Pflanzenschutzmitteln versprechen, lehnen die Schweizer Bio-Produzentinnen und -Produzenten solch gezielten Eingriffe im Erbgut ab. «Einstein» besuchte einen Apfelzüchter, der spezifisch nach neuen Sorten für den Bioanbau sucht. Er setzt auf die klassische Züchtung, innerhalb eines natürlichen Systems, mit minimalem Pflanzenschutz.

Die beliebtesten Äpfel, wie Gala und Golden Delicious, sind anfällig und müssen viel gespritzt werden. Gefragt sind robustere Sorten. Doch das Züchten ist kompliziert und langwierig. Die Gentechnik verspricht eine Abkürzung. Ist dies die Lösung, um die Äpfel resistenter zu machen? Der Anbau von gentechnisch veränderten Pflanzen ist in der Schweiz wegen des geltenden Moratoriums zwar verboten. Doch an verschiedenen Hochschulen und Instituten wird an gentechnisch veränderten Pflanzen geforscht. Welche Vorteile verspricht man sich davon? «Einstein» zeigt dies am Beispiel des Apfels, den ein Forschungsteam der ETH Zürich resistenter machen will. Häufig gespritzt – Bio noch mehr Denn: Die heutigen Tafel-Apfelsorten werden rasch von Pilzen und Schädlingen befallen. Sie müssen deshalb viel und oft gespritzt werden, 10- bis 15-mal pro Saison. Mit den Weintrauben sind Äpfel die Agrarpflanzen mit dem höchsten Pestizideinsatz. Auch Bio-Betriebe sind davon nicht ausgenommen. Sie setzen zwar keine synthetischen Mittel ein. Weil ihre Kupfer- und Schwefelprodukte aber weniger potent sind, müssen sie ihre Bio-Apfelkulturen rund doppelt so oft spritzen, um erstklassige Tafeläpfel zu produzieren. Klassische Zucht: langwierige Selektion Von der Produktion über Zucht bis zum Handel sind sich alle einig: Gefragt sind neue, robustere Apfelsorten, die robuster sind und weniger Pflanzenschutz brauchen. Doch das Züchten neuer Sorten, die dereinst Gala oder Golden Deliscious ablösen könnten, ist kompliziert und langwierig. Bei jeder Kreuzung entsteht eine enorme Vielfalt von Abkömmlingen – kaum einer ist geeignet. «Einstein» zeigt den aufwändigen Selektionsprozess. So können über 20 Jahre vergehen, bis eine neue Sorte reif für den Anbau ist. Gezielte Resistenz mit Gentechnik Die Gentechnik verspricht eine Abkürzung. Forscherinnen und Forscher der ETH Zürich arbeiten daran, die beliebte Sorte «Gala» resistenter zu machen, gegen Feuerbrand (Bakterien) und auch Schorf (Pilz). So wurde bereits erfolgreich ein Resistenz-Gen aus einem Wildapfel auf Gala-Pflanzen übertragen. Das Resultat: eine feuerbrand-resistente Sorte. Versuche laufen auch mit der Genschere CRISPR/Cas. Damit sollen gezielt Anfälligkeitsgene deaktiviert werden, um die Pflanze widerstandsfähiger zu machen. Doch aufs Feld dürften solche geneditierten Pflanzen nicht. In der Schweiz gilt ein Moratorium, das den Anbau verbietet. In der EU wird nun darüber diskutiert, die Methoden, wie sie auch beim ETH-Forschungsteam angewendet werden, zuzulassen. Das Argument: die so gemachten Änderungen am Erbgut sind nicht von natürlichen Mutationen oder von klassischen Züchtungen zu unterscheiden. Auch der Bundesrat will nun eine Vorlage ausarbeiten, die in diese Richtung geht, wie er am 25. Oktober 2023 bekanntgab. Alternative aus Bio-Züchtung? Obschon so gezüchtete Pflanzen einen reduzierten Einsatz von Pflanzenschutzmitteln versprechen, lehnen die Schweizer Bio-Produzentinnen und -Produzenten solch gezielten Eingriffe im Erbgut ab. «Einstein» besuchte einen Apfelzüchter, der spezifisch nach neuen Sorten für den Bioanbau sucht. Er setzt auf die klassische Züchtung, innerhalb eines natürlichen Systems, mit minimalem Pflanzenschutz.

All aboard, we're off to the 2023 Apple Festival at the University of British Columbia, to taste some apples and, most importantly, enjoy some apple names. And before that, we return to the classic Sporklusionist applesode to refresh our memory about how apple names are chosen - eponyms, portmanteaus, geography, or corporate R&D, just like how our ancestors named apples. Dan Pashman hosts The Sporkful podcast - head to the Sporkful podfeed or sporkful.com to listen to the companion episode where we learn about how new varietals of apples are made. Kate Evans, Kathryn Grandy and Joanna Crosby explain the history of apple names and the current process for coining new ones. My companions at the apple festival are Hannah McGregor of Material Girls podcast, and Martin Austwick of Neutrino Watch and Song By Song podcasts. Martin also provides the Allusionist music. Find out more about this episode and the topics therein, read the transcript, and see pictures of the apple festival at theallusionist.org/applefest. Become a member of the Allusioverse at theallusionist.org/donate and as well as keeping this independent podcast going, you get regular livestreams and watchalong parties - AND to hang out with your fellow Allusionauts in our delightful Discord community. You can also sign up for free to receive occasional email reminders about Allusionist stuff. The Allusionist's online home is theallusionist.org. Stay in touch via facebook.com/allusionistshow, instagram.com/allusionistshow, youtube.com/allusionistshow and twitter.com/allusionistshow. Our ad partner is Multitude. If you want me to talk lovingly and winningly about your product or thing, sponsor an episode: contact Multitude at multitude.productions/ads. This episode is sponsored by: • Ravensburger, the official supplier of jigsaw puzzles to the World Jigsaw Puzzle Championships!• Wildgrain, the subscription box for sourdough breads, fresh pastas, and artisanal pastries that you can cook from frozen in 25 minutes. Get $30 off your first box, PLUS free croissants in every box, when you start your subscription at Wildgrain.com/allusionist or use promo code ALLUSIONIST at checkout.• Bombas, whose mission is to make the comfiest clothes ever, and match every item sold with an equal item donated. Go to bombas.com/allusionist to get 20% off your first purchase. • Squarespace, your one-stop shop for building and running your online empire. Go to squarespace.com/allusionist for a free 2-week trial, and get 10 percent off your first purchase of a website or domain with the code allusionist.   Support the show: http://patreon.com/allusionistSee omnystudio.com/listener for privacy information.

Today, Mitch and Isi discuss all things fruit; the horrors of hairy fruits and mushy apples, Mitch's preference for a cold and crunchy banana, watermelon life-hacks, surviving on coconuts, the versatilities of apples and question; what the hell a lemon posset is and if Halle Berry is actually a fruit? Interactive Transcript Support Easy English and get interactive transcripts and bonus content for all our episodes: easyenglish.fm/membership Transcript Mitch: [0:00] 12345678. Isi: [0:05] 12645678 What? 1264567. Mitch: [0:12] Easy English! Intro Mitch: 0:34 (Hello!) Hiya, welcome to the new episode of the Easy English Podcast. That is so formal. Isi: [0:39] I don't like to look at you while we record it. I have to laugh. Mitch: [0:44] We're so far away again. Isi: [0:46] Hello, down there, in the hallway. Mitch: [0:49] Yeah, it feels like we're in a hallway. Isi: [0:51] I will just directly say it. Mitch, We had The Big Veg Show (The Veg Cast. ) The Veg Cast. I hope people enjoyed it because I said it already, what comes this week. And it's The Big, Big Fruit Show. Mitch: [1:05] The Fruit Show, The Veg Cast and The Fruit Show. Isi: [1:07] Yeah, we couldn't do it both last time, so we need to talk about fruits. Mitch: [1:11] It wouldn't have been fair, though, to have thrown fruits on the ends of veg, because fruits don't... shouldn't be disrespected like that. Isi: [1:17] But fruits have a better life. Most of them are very sugary, so people usually like them more than veg. I would say. Mitch: [1:25] But we're savoury people. No, that sounds like... (We are savoury people.) That's actually a compliment. Because you can be a very unsavoury. Isi: [1:33] Will you make us a drink? Because I wanna ask our listeners for something, in between. Mitch: [1:37] Okay, feels like you're booting me out of the room, to say something private. Isi: [1:41] No, I just want a drink. Mitch: [1:42] If you'd like to listen to this podcast, without Mitch, give us a thumbs up. Isi: [1:46] What I wanted to ask, today is a little bit of a favour. You might know that, in podcast apps, where you listen to us. Um, there are several of podcast apps. It does help, if you give us a review of our podcast, on some apps you can leave a comment about our podcast. And this interaction, if you give like, a response to our podcast, will help others to find our podcast. So, if you could just today, if you like our podcast, take a second out of your day and see in your app where you can leave us a review, a comment, a rating That will be fantastic. It's weird to ask for things, but I think it would be really, really, really nice if you could help us with this. Anyway, and also, if you have questions for our podcast or for us, write us an email to podcast@english.video or on easyenglish.fm. You can also leave us an audio message. We have a section called 'Unhelpful Advice' and we are still waiting for your problems and issues to solve. Okay, now Mitch is back and we can go on with fruits. (Is margarita a fruit?) Topic of the Week Isi: [3:09] I have a few questions first, and then I would guide you through the world of fruits. Um, what is... (Come with me.) What is your favourite fruit? Mitch: [3:14] Off the top of my head, I'm thinking strawberries, but it probably isn't. But strawberries are just like, a solid fruit. Isi: [3:21] So I wanted to say peach, I really like a really good peach, but peach can be really shit as well. Mitch: [3:32] I know what yours is and it's my like, curveball, because when you... when you think of fruits, you think of sweetness. But I think, actually, if we were to really go into it, what fruit we eat the most, especially you, It would be a sour fruit. Isi: [3:48] Lemon. Yeah, lemon is probably my favourite fruit because I eat it most. Mitch: [3:53] It's my favourite pudding. Anything with lemon? Isi: [3:54] I love citrus fruits. Anyway, I love lime, love oranges... favourite pudding. Mitch: [3:59] Yeah. Anything with a lemon on it. (Lemon cake.) Lemon drizzle, for shizzle, ma nizzle, Lemon cheesecake. Isi: [4:05] Lemon posset. (Lemon posset.) Posset. Posset. Such a thing I've learned in England. Um, with watching 'Come Dine With Me'. Everybody does a lemon posset. It sounds so posh. I don't even know really what it is. It's a lemon cream or something. A lemon posset And they're always like; "for dessert, I have a lemon posset". And then you hear the other people talking in the off later in the car, and they're like; "a lemon posset, everybody's doing a lemon lemon posset and hers was not particularly good". Mitch: [4:38] I don't know what it is either. We should make one, just to sound fancy. Isi: [4:42] Lemon posset. Mitch: [4:43] Last night we had a lemon posset. Wasn't it just absolutely delightful, lemon posset. Isi: [4:47] I'll look it up now. Mitch: [4:48] I'm always very disappointed by nectarines. Isi: [4:53] Yeah! (Yeah.) Good nectarines are good. Mitch: [4:55] Yeah, but that's the... that's my I've never had a fully ripe one. I think ever. Isi: [5:01] I just looked up my least favourite fruit, and it's not in my list. So, we we have to do the list together. Um, a gooseberry Mitch: [5:10] You don't like gooseberries? Isi: [5:11] No, they're hairy. They're a weird mix of sweet and sour. And you know what they are... mushy. Mitch: [5:18] Er... mushy. Isi: [5:20] Don't like mushy foods at all. Mushy apples; urgh! Mushy bananas; urgh! Mitch: [5:26] Yeah. Oh, yeah! That That's my pet peeve. I love bananas, but they have to be kind of, not quite ripe. Isi: [5:37] No, yours are the least ripe I've ever seen. Mitch: [5:40] And in the fridge. Cold and crunchy. And probably my least favourite fruit is like a warm, mushy banana. Urgh! Urgh! Oh, I feel sick. Yours is gooseberry, because they're a bit hairy. Isi: [5:57] Yeah, gooseberry and my favourite. I don't know if my favourite would be lemon, but it has to be, because that's what I eat most. Mitch: [6:02] Uh, when you say a hairy fruit is a bit gross, isn't it? Like, have you ever eaten a kiwi? And you've forgotten to take off a little bit of the skin? And you're like, Ugh, what is that? And it's a bit of a hairy skin. Isi: [6:11] Actually, I recently learned that a lot of people eat it with the skin. You can eat the skin. You just eat it like that. Mitch: [6:16] That's disgusting. Isi: [6:17] OK, my favourites are strawberry, peach, mango, lemon. Mitch: [6:21] Yeah. Oh, I have one as well. Sorry. Do we have time for this last one? (No, we do.) I really want to use it more, but I don't know how to use it. And maybe, if anyone has a good recipe or a good way to like, cook it or prepare it. I really, really like rhubarb. Isi: [6:38] I love rhubarb. (I love the taste of rhubarb.) Rhubarb season is at the same time as strawberry. Mitch: [6:44] Oh, really? (I think so.) But I don't really know how to do it, but maybe someone who's listening can send us either a voice message to easyenglish.fm or write to us at podcast@easyenglish.video. Isi: [6:57] Yeah. Um... how do you? Yeah, how do you eat rhubarb in England? I've only seen it in cakes in... in Germany, I can just say we cook it, with a hell lot of sugar. (Where? In the oven or in a pan?) in a in a pot. (In a pot?) Yeah, you cook it and it kind of gets like this soupy, slimy mass. Sounds disgusting. It's quite good. And you can eat it with strawberries or with like, a vanilla sauce or something like this. Let's go now, through the berries. Strawberry, we already talked about. (Good berry.) Blueberry. Mitch: [7:28] I really like blueberries. Isi: [7:32] You like it more than me. We eat it basically every day. I still eat them. They're nice. Mitch: [7:36] Blueberry muffin. Isi: [7:38] Yeah, but you know what I don't like? And you often do it. Blueberry smoothies. Mitch: [7:43] Oh, I love the blueberry smoothy. Isi: [7:44] Too much blueberry. Then it is overbearing, isn't it? I like blueberries, I like them... I actually like both parts of them. Some are like, really big and not so sour, but really like, fresh. And then there're the little ones, that are super sour, both are good. Mitch: [7:58] Blueberries are... is a not safe for work fruit because, the skin always manages to sort of, somehow wrap itself around your teeth. Isi: [8:05] Mm, Yeah. And what is very English and maybe you can say how it's used here, is blackcurrant. Mitch: [8:15] Just someone saying blackcurrant makes you think of being like three years old with a glass of blackcurrant squash. I'm sure many other kids from the who grew up in the nineties, might think of that. Isi: [8:25] Which are the ones that we often see on our walks. Just recently, we saw a lot of them. They look like raspberries, but black. Mitch: [8:32] Oh, isn't that a gooseberry (No.) Blackberry? Yeah. Must be. Isi: [8:36] Like you don't know what a gooseberry is. Google Gooseberry now, so that you understand my. Mitch: [8:42] Goose... berry. They're not hairy. Isi: [8:47] They are hairy. Mitch: [8:49] Yeah? In this, they're not. Wait, it looks a bit like a grape. Which ones are hairy, though? Hairy fruits. Google is suggesting; "Are you thinking of Halle Berry?" Isi: [9:09] We stop with the berries, I'm not educated enough on berries. So citrus fruits, love citrus fruits. Mitch: [9:13] Yeah, absolutely. I have an issue, though. That I've never figured out, is that I don't know the difference between an orange, a tangerine and a clementine. I couldn't tell you what was what, or are they all types of oranges? Are clementines also oranges? And... is that what it is? Isi: [9:32] Clementines are the ones that you eat around like... (But is it an orange?) in winter and around Christmas and you peel them, right? That's clementines. Well yeah, I guess they're part of an orange. Then you have. Do you know kumquats? Mitch: [9:43] Yeah. Is that an orange? (Yeah. Blood oranges.) Oh, nice in a cocktail. Isi: [9:49] Valencia oranges. Best for juicing. Tangerines, juice for sweeter take on orange juice. Okay. Mitch: [9:56] Really, Tangerine? Isi: [9:58] Navel. Navel oranges, most common variety. And Seville/Seville Oranges. Perfect for marmalades. There you go. But these are the... that was the ultimate guide to winter oranges and tangerines. So there must be others as well. Mitch: [10:14] Right. Oranges is like the franchise. And then inside the franchise, there's different types. (Businesses of oranges.) Isi: [10:24] Ok, lime; amazing. (Love limes.) Ah, lime on... in drinks, on food. Basically, you can... you can put a bit of lime juice on nearly every food and it's good. Mitch: [10:35] Yeah. Really. Isi: [10:36] Melons. What's your favourite melon? Mitch: [10:41] Oh, I only know water and just like the yellow... what are the yellow melons called? (It says your honey dew.) Honey melon? Isi: [10:49] I like most, honey. (Really?) And then watermelon. Mitch: [10:51] More than... really. Isi: [10:54] Yeah, because I... I came to terms with watermelon, because you like it a lot. And we often have it in summer. And it's nice. It has to be good. We learnt how they have to look, but cannot explain it now, because I already forgot. Mitch: [11:06] Life hack. Not what you expect. It's the opposite of what you're expecting. Isi: [11:10] Yeah. Look it up. Google it. (The less round) How should the watermelon look? Mitch: [11:12] The less circular, the better, right? I think it was. Isi: [11:16] I think, yeah. And it should even be a bit yellow and weird. Mitch: [11:18] Yeah, circle and green is just not good. It has to be sort of like oblong and a bit brown and a bit yellow, I think. Isi: [11:25] Well, look it up yourself, please. I hope you don't have guarantees on that. So watermelon is nice. I like watermelon a lot, in a combination with, like, um, savoury, um, like feta, for example. Mitch: [11:36] Oh, yeah. Good shout Isi: [11:37] Um, feta cheese, watermelon, some balsamic... (Glaze.) glaze. And, um, some mint leafs. So, that's really good. Mitch: [11:50] I love the glaze. We should get that on Asda. Isi: [11:53] I'm getting hungry again. We always do this before food. Um, and but honey is also good. Also good with cheese. (Honey's not fruit!) Uh, honey melon, sorry. That also works very well. People that eat meat often eat it with, uh, in Germany, at least with ham. (Really?) That works very well, yeah. Mitch: [12:12] Oh yeah, we have ham and pineapple. Isi: [12:14] See. Stone fruits, Mitch. Cherries. Mitch: [12:19] I like cherries. (Like, or love?) Just like, 'cos you... It's a lot of. Is that when you're eating, there's a lot of this noise, like this. Not for say, for work, either. Just like the... blueberry. Isi: [12:41] Yeah, I'm not a big fan of cherries. I have to say I eat them, but I don't buy them, ever. Mitch: [12:47] I don't know what you do with it. They're selfish veg... like, fruits right? They don't really go with anything else, do they? What have you ever had a cherry with? Isi: [12:54] Yeah. And also like, cherry juice or so. It's too intense. Um, OK, we go in the world of tropical fruits. Bananas, we already talked about. (Yeah!) Coconuts, we had coconut yoghurt today. Mitch: [13:05] Coconut milk, I like. Coconut milk in any Asian dish. Isi: [13:11] Yeah, coconut milk is good. Do you like coconut meat or flesh? Or how do you call that? Mitch: [13:18] Doesn't it give you diarrhoea? (No! you've never eaten coconut?) I played a survival game once on the PlayStation. And if you... If you eat too many, you have diarrhoea for two days. Isi: [13:28] Oh dear, Oh! You know, Amarula is from the marula fruit. Mitch: [13:34] Oh, I love Amarula. Isi: [13:36] And I think the fruit is eaten by elephants. And that's why the big elephant is on it. Mitch: [13:40] Ah, that makes sense. Amarula fruit. Isi: [13:44] What do we forget? Oh, well, we forgot the big, I think the, the fruits of both our nations, probably. (Go on.) What is the... the fruit, that exactly now you get. Mitch: [14:00] Potatoes aren't fruit. The fruit of our nation? Both our nations? Isi: [14:08] Apples. Mitch: [14:09] Oh yeah, how did I not think about that. Isi: [14:12] Apples are eaten all day, every day. Apple juice, apple sauce. Apple sauce is a very English thing. Oh no, actually very German, too. With Reibekuchen. Mitch: [14:19] I tell you what is a very English thing with apples. (Apple mint sauce.) Cider. Isi: [14:26] Cider. Yeah, you see, it is a fruit of your nation. Mitch: [14:28] Have you ever had a proper cider? Isi: [14:32] Uh, I have... I have had cider... (Not Strongbow.) recently, at at our friends in London. I had cider. Mitch: [14:38] Did you? Oh, yeah, you did. Isi: [14:39] Yeah, a tiny glass, a cute little, tiny glass to try it. But it was too sweet for my liking. Mitch: [14:45] Oh God. Doesn't it make you realise that western... northwestern fruits are so boring, in comparison? Do you know what I mean? Do you think there are Mexican people saying; "Oh, do you know what I really love? Apples." Isi: [14:58] Maybe. Yeah, for sure. (No.) Yes. Mitch: [14:59] No. Not when you've got limes. I'm jealous. Let's go live in Mexico and just drink margaritas and mojitos all day. (Maybe we should do that. You know.) Caipirinhas. Isi: [15:10] We had apples today in our big yoghurt, with different fruits. Then it's OK. Um, the apples that I had were really small apples and like, red and green. And they were like, I only like apples when they are sour and hard. No mushy, no sweet, no nothing. Mitch: [15:25] Oh, really? Uh, we never talked about this. How have we never spoken about our favourite type of apple. Isi: [15:32] I know. I like Blackburn. (Blackburn?) Braeburn. Sorry. (Blackburn!) Blackburn is a place here. Bra. Braeburn, Braeburn, Braeburn. Mitch: [15:42] And what's your least favourite? Oh, there's actually way more than I ever heard. Isi: [15:45] I don't know what the mushy ones are called. Mitch: [15:48] I hate a pink lady. Isi: [15:50] Aren't they not mushy. Mitch: [15:52] They can get pretty mushy. That and a jazz. (Mashy, or mushy?) Mushy. That and a jazz apple. I like a Granny Smith. Isi: [16:01] Are those the green ones. (The green hard sour, more sour ones. ) Mm. Yeah, that's better. I also don't really like, uh, apple juice. Apple sauce, yes. Apple sauce was a good Reibekuchen. Which is like a... basically like a... hash browns. It's a bit like a big hash brown, isn't it? With apples. Mitch: [16:16] Yeah, that's right. Deep fried eggy, soaked, potato. (Grated potato.) Grated potato with egg and... Isi: [16:24] Made into like a dough with egg and... Mitch: [16:24] Did you know there's so many... one, two... there's Granny Smith, Fuji, Pink Lady, Honey Crisp, Envy, Gala, Pazazz, Jazz, Red Delicious, Braeburn, Cameo, Holston, Golden Delicious, Lady Alice, Hidden Rose Ambrosia... there's so many apples. Isi: [16:44] Oh, yeah. Jazz apple. I just see it here. Mitch: [16:45] 25 types of apples. Incredible. Isi: [16:48] Probably even more. Mitch: [16:49] Can I tell you one you've not mentioned yet, which I really like. I love plantain. Isi: [16:55] Ooh, I love plantain, too. Is that a fruit or a veg? Mitch: [16:58] Isn't it just a savoury banana? Isi: [17:01] Yeah, it is, but, uh, it's not the same as a... it's not... it's not the same as a banana. Mitch: [17:05] Mm. In, uh, England, because of Jamaican, uh, connections. Empiric connections, I might... might add. uh, it's quite often you can find plantain. And specifically, one thing I love. I'm not in ages. Plantain crisps. Salted plantain crisps. Isi: [17:22] Hm. So good. I love plantain. Absolutely love it. Plantain, you can also have sweet, by the way, if you wait long enough, you can also bake them. Mitch: [17:31] Oh right, maybe that's what I should get instead of bananas. Isi: [17:35] Hm... you cannot have them in your yoghurt. Um, do you... do you, uh, know a pomelo? I don't know if it if this is in English the same. It's written the same as I would say it in German. It's pomelo. (You know it?) Yeah. ( What is that?) Pomelo. Um, Google it. Mitch: [17:54] Po... pomelo, pomelo? Isi: [17:55] I mean, yeah, it looks a bit like a melon from outside. It is more like an orange. (Oh, yeah, it does.) Or like a grapefruit. Look from inside. It looks more. Mitch: [18:03] It has segments as well. Isi: [18:04] It has segments like oranges or grapefruits, and it is very dry. You can really break off the segments, sometimes. It's not that all the juice... like, it's not messy. Um, I like it, it's super, super healthy. I think. Mitch: [18:19] It has anti-aging properties. (You see!) Fights cancer. Isi: [18:22] Better get to know about it. Yeah. No, it's really healthy. It's really good. I mean, this list is long. I could now just, go up and down with it. Sweet Dakota rose watermelon. Mitch: [18:35] People gonna ask; what... what did you do on your Friday night? Isi: [18:38] Tawa tawa, tawa tawa. I don't know. Uh, what do we do? Mitch: [18:43] You'll never guess what. We had a wild night. (What is a Thornberry?) We spoke about fruit. Isi: [18:44] I've heard of a thornberry. I think we have to stop The Big Fruit Cast now. Mitch: [18:54] Fruit Show? Isi: [18:54] Um, OK, we have to stop this now. The fruits are taking over my mind. Um, it was nice to talk to you about fruits. Mitch: [19:04] Yeah, I feel like I know you better now that I know that you like a Granny Smith. Isi: [19:07] I... I don't even know a Granny Smith. (Oh, you said you like the green ones.) Ah so, yeah. Ah so. Mitch: [19:09] Ah so. Sour fruits, are the best kind of fruits. Isi: [19:16] Sour foods in general, yeah. Yeah, everything has to be sour, not bananas, though. Mitch: [19:21] Cheers to that, on your margarita. Isi: [19:24] And, um yeah, hope you like fruits. It's healthy. Eat them. Five a day. Bye. (And I hope all your dreams come true.) Te-ra! (Te-ra!)

Coming of age is never a simple thing....On this episode we're back in the theatres looking at some really genuine and beautiful Can-Con as we get a coming of age story for voices that don't always get the representation they deserve.  It time for 'Golden Delicious'.Jake is under a lot of pressure, everyone wants something from him.  His Dad wants him to try out for the basketball team; a fail dream of his own, while his girlfriend is pressuring him to take their relationship to the next level.Enter Aleks, an openly gay teen who's also obsessed with basketball moves in across the street, which causes Jake to struggle with the idea that maybe making the team isn't what he really wants as he tries to balance his perceived obligations with the world and with his true self in finding genuine happiness.The real magic of Golden Delicious is that's it's honest an not trying to hit us over the head with any overt tropes or tired storytelling cliches.  It's just good cinema and so much of that falls at the feet of director Jason Karman.  We had the pleasure of sitting down with Jason to talk about the origins of the project and so very much more....

Which Apple is best?  This week we start by taste testing a premixed Manhattan cocktail made by On the Rocks.  Later we try our first fruit brought by our special guest Joe.  He brought the 5 best selling apples in the US to see which apple deserves the best apple title. The contenders are Fuji, Gala, Golden Delicious, Granny Smith and Red Delicious.  Please like and subscribe and if you have any suggestions, let us know by tweeting us @tastetestdummies or email us at nickandjohnpodcast@gmail.com.      SPOILER!  Below is a list of which apple corresponds to which numbered plate it was on: 1. Red Delicious 2. Golden Delicious 3. Granny Smith 4. Fuji 5. Gala

In this episode, the JR discusses the significance of apple butter in Appalachian culture. Apple butter is a type of preserve that is made by crushing and cooking apples in a cauldron or kettle until they reach a thick consistency. It is usually made in the fall and is used as a spread for breakfast, lunch, and dinner, or as a filling for pies and pastries. It is a healthier option than some jellies because it is made with the whole apple, and the best apples to use are the Fuji or Golden Delicious. The host also talks about the history of apple butter in Appalachia, which dates back to the late 18th century when people cooked it in iron kettles. Today, people can still find individuals making apple butter in the fall outside churches and using a large wooden spoon to stir it with a fire underneath. Some places in West Virginia hold festivals dedicated to apple butter, where people can try different blends and styles of it. The host shares a personal story of his first encounter with apple butter when he saw a man spreading it on his toast in a restaurant. He took a picture and asked a local about it, learning that it was a specialty in Appalachian culture and that it is not widely available in stores. Overall, the podcast episode provides an informative and entertaining exploration of the cultural significance of apple butter in Appalachia. The host's personal story and use of colloquial language add to the authenticity and charm of the podcast, making it an enjoyable and educational listen.

Happy Pride Month! Welcome to a special episode of "Go F(ix) Yourself!" We embark on something unique for us by featuring our first-ever drag artist guest - the fabulous Golden Delicious! We dive deep into Golden's fascinating journey through the Alaska drag scene. We take a step back in time to explore Golden's upbringing, "Pretty Woman", and even reveal some behind-the-scenes Disney University stories that you'll love!This particular episode holds a special place in our hearts because it opened our eyes to the drag community and shed light on how we can contribute to its well-being. Join us as we celebrate diversity, strive for understanding, and work towards reducing the pain within our society. Golden Delicious IGNew episodes every Monday.Hosted by Kyle Reading & Steven CornfieldContact us…Email Us:hey@gofixyourselfpodcast.comInstagram: https://bit.ly/GFYInstagram@kyleareading@stevencornfieldTwitter:https://bit.ly/GFYTwitterFacebook:https://bit.ly/GFYFacebook

Hey Kits! Happy Pride Month and Happy Indigenous History Month Weekdays at 7-ish Eastern, we livestream a (sometimes) quick take on the news, in addition to our usual formats. Today, we break from our usual format to present a very special, extended interview, with Canadian film director, Jason Karman, who helmed the Rainbow-themed modern coming-of-age-story, "Golden Delicious" which will be screened at 2023 Inside Out Toronto LGBT Film Festival on June 3, the 10th Korean Film Festival Canada on June 6th, and sudbury's Queer North film festival on June 17th We talk about film-making (during COVID), representation, and the joy of movies... And, for the first time at The Beaver Lodge we get to say: "Roll the clip!" TODAY WE TALK WITH: Canadian Director Jason Karman's excellent Rainbow-themed feature film, "Golden Delicious Our morning show is the purrr-fect thing for busy Kits who are on-the-go, but still want to stay engaged. This is episode 133 of the Daily Beaver Morning Show and episode 30 of The True North Eager Beaver Interview Project. ___________________________________________________ If you wish to encourage us to do more, leave us a positive review and stars on Apple Podcasts and/or buy us a cup of coffee. Just go to [https://ko-fi.com/eagerbeaver] to find your way to our tip jar. ____________________________________________________ Not everyone can do everything. But everyone can do something. Because #DemocracyIsSomethingYouDo... Please, help support The Rosie Project by making a one-time donation, or a monthly commitment for a year, to our cause via our Ko-fi page ko-fi.com/eagerbeaver. Make sure you indicate it it is "For Rosie". We here at the TNEB will cover the administration costs for your donation. Thank you. Also, write to your MP, MPP, MLA, MNA, Senator, or preferred local media outlet to tell them you want Canada to change its media foreign ownership laws to forbid majority foreign ownership. When you do, sent us note to let us know you have. Finally, support your fellow Canadians by donating to the Red Cross Wildfire Response. _________________________________________________ Of course, retweets, shares, gentle corrections, constructive criticism, compliments, tips, requests, bribes to be on the show, and positive reviews (if you think we deserve some stars, please rate us) are always welcome. You can do that via our show's Facebook blog page, via Twitter @TrueEager, or by e-mail at TrueNorthEagerBeaver@gmail.com. And if you really enjoy our podcast, why not subscribe via our Podpage [https://www.podpage.com/the-true-north-eager-beaver/], or our True North Eager Beaver Media Inc. YouTube channel, and tell a friend? Until next time, be kind to, and gentle with, yourselves, Your Eager Beaver ____________________________________________________ Thank you to our podcast's founding sponsors: * The Peppermaster * The Miss Vee Mysteries from Corvid Moon Publishing * Canadian Tarot Dot Com Artwork credit: Peter Jarvis [Recording Date: June 1, 2023]

Welcome back to Horror. Cult. Trash. Other. Podcast! Today we're bringing you a bonus episode where we're discussing our highlights from this year's BFI Flare London LGBTQIA+ Film Festival including Big Boys, Unidentified Objects, Egghead & Twinkie, How to Tell a Secret, Golden Delicious and much more. Email us at horror.cult.trash.other@gmail.com and check us out on Social Media at the following links www.facebook.com/horrorculttrashother Twitter - @horrorculttrash Instagram - @horror.cult.trash.other Theme song is Stick Around by Gary's old band, One Week Stand. Check them out on Spotify, iTunes and many other digital distributors!

Why include real life characters, either historical or present-day (even family!), in your fiction? How might it inspire and give some valuable context to your work? And what are some of the pitfalls you might want to avoid? Authors Chris Boucher and Hesse Phillips help us wade through the answers.This webinar recording is available for 24 hours. Missed it? Listen to the podcast version, available here on our SubStack page or on your favorite podcast platform.Grab copies of all our guests' books here: Bookshop.orgHesse Phillips (she/they) was raised next-door to a chicken farm in rural Pennsylvania but now lives in Spain. Their debut novel Lightborne, about the death of Christopher Marlowe, was a finalist in the Irish Writers Centre Novel Fair 2022 and will be published by Atlantic Books in the UK in 2024, and hopefully in the US someday as well. Her poetry and prose have appeared in The Bridport Review, the époque (pronounced EPOCH) press é-zine, Roi Fainéant (Wrah Fah-NAY-unt) Press, Emerge Literary Journal, Erato Magazine, and on DeadDarlings.com, and is forthcoming in Pangyrus, among others. They have a PhD in Drama from Tufts University and are a very proud graduate of Grub Street Boston's intensive Novel Incubator program. Christopher Boucher received his MFA in Creative Writing from Syracuse University in 2002. Chris is the author of the novels How to Keep Your Volkswagen Alive, Golden Delicious and Big Giant Floating Head (a 2019 Massachusetts Book Award Finalist) and editor of Jonathan Lethem's More Alive and Less Lonely: On Books and Writers. He's an Associate Professor of the Practice of English at Boston College and the managing editor of Post Road Magazine. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit 7amnovelist.substack.com

"Prodávat knihy není jako prodávat rohlíky," říká šéfka marketingu řetězce knihkupectví Luxor Klára Unzeitigová. Jak se prodej knih liší od prodeje rohlíků nebo jablek Golden Delicious? A jaký pro ni byl příchod z řetězce potravin do světa knih? V druhé polovině podcastu otestujeme Klářiny znalosti literatury a věřte nám, že o tohle nechcete přijít! ;)

This week on Out Takes we took the plunge and deep dived into the world of gay sporting films. We looked at IN FROM THE SIDE, PUNCH, and GOLDEN DELICIOUS... LEARN MORE The post Gay Sporting Films with ‘Golden Delicious' Director Jason Karman appeared first on Out Takes.

This week the Geek Peak is tackling their most hype films and tv shows upcoming in 2023! Not sure what this year has in store for you when it comes to pop culture content? Say less! | Drinks: Alfa Greek Lager | Barrel of Monks Witty in Pink |Captain Lawrence Brewing Co. Golden Delicious |https://linktr.ee/GeekPeak |youtube.com/geekpeakpod |Patreon.com/geekpeakpod |https://geekpeakpod.threadless.com/ |Rate and review on apple pods or spotify! | Share this episode from YouTube on social media and tag us to enter to win a free copy of Paramount+'s Halo Season 1 Steelbook UHD. Winner will be chosen in February.

On this new series, acclaimed author and sight loss coach Donna Jodhan gives you her tips and tricks for creating delicious meals in the kitchen. Included with the episode are the recipes below. Five Spice Apple Crisp Ingredients: 3 tablespoons unsalted butter, melted 6 Golden Delicious apples, peeled and cut into 1/2 inch thick slices 2 tablespoons fresh lemon juice ¼ cup packed brown sugar ¾ teaspoon Chinese five-spice powder or ½ teaspoon ground cinnamon and ¼ teaspoon ground all-spice, plus additional for garnish 1 cup coarsely crushed Chinese-style almond cookies or almond biscotti Sweetened whipped cream (optional) Directions: Butter inside of 4 ½ quart Crock-Pot with melted butter. Add apples and lemon juice, toss to combine. Sprinkle apples with brown sugar and five-spice powder, toss again. Cover, cook on low 3 ½ hours, or until apples are tender. Sprinkle cookies over apples. Spoon into bowls. Serve warm. Garnish with whipped cream and sprinkle with additional five-spice powder. Makes 4 servings. Hints and Tips for the Kitchen: No Honey? (1 cup) * Use 1 ¼ cups of sugar plus ¼ cup water (or the liquid called for in the recipe?. You're taking a chance, however, whenever you substitute sugar for liquid sweetener, or vice versa, in delicately balanced recipes. No Cake Flour? * Use all-purpose flour. Sift, pile lightly into a 1 cup measure; level off. Then remove 2 tablespoons. Use this 7/8 measure for each cup of cake flour. * To reverse the process when you have only cake flour and need all-purpose, use 1 cup plus 2 tablespoons cake flour for each cup of all-purpose flour. If you'd like to know more about Donna Jodhan and her initiatives, you can go to her website, at the following link: https://www.donnajodhan.com Author Donna Jodhan is a world-renowned audio mystery writer and producer of fiction and has been writing and producing her own series since 2010. She uses her audio mysteries to bring listening that is exciting, fascinating, and mystery twisting to audiences of all ages. She uses her insights and experiences as a blind person to build unique intrigue and suspense into her dramas. Author Donna has written and produced three seasons of Detective DJ and the Crime Crushers and a 12 days of Christmas box set and her mission is to keep on going. She invites you to join her growing team of supporters as she works towards continuing her mission of passion, compassion, and love. If you would like to help author Donna Jodhan continue to write and produce her mysteries, and support Ask Donna, then please make a small contribution by sending your donation to paypal@donnajodhan.com Or you can discover more about author Donna's very unique initiatives by learning about her "Give the gift of accessibility to disabled children and their families today". To learn more, visit Donna at https://www.donorbox.org/author-donna-jodhan The Crime Crushers, Dining with Donna and Ask Donna shows can be purchased by visiting Donna's online store: https://www.donnajodhan.com/store.html Donna thanks you for having stopped by and hopes that you benefit from her segment.

Three beer lovers, three beer advent calendars, twenty-four days to Christmas. You do the math. Let's drink to that!

It doesn't matter whether we've been naughty (Danielle) or nice (Carol) this year—we're still going ahead and adding plenty of plants to our wish lists. We're talking about trees that we've had our eyes on for months and a perennial that shines in spring, summer, and light up electric yellow in fall. Many of these plants will be new to nurseries this coming spring, while others have been around a bit longer. If you're wondering what plants the hosts of a podcast all about plants dream and drool over, tune in today. Because visions of sugarplums don't dance through our heads…but visions of coneflowers do! Expert guest: Laura Trowbridge is a garden designer based in Peterborough, New Hampshire. You can read her article from issue 177 here: https://www.finegardening.com/article/how-to-use-annuals-in-your-garden   Danielle's Plants ‘Lady Sunshine' dove tree (Davidia involucrata ‘Lady Sunshine', Zones: 6–8)  Magical® Moonlight button bush (Cephalanthus occidentalis 'Kolmoon', Zones 5-9)  'Stained Glass' liverleaf (Hepatica nobilis 'Stained Glass', Zones 4-8)  'Fiery Meadow Mama' coneflower (Echinacea 'Fiery Meadow Mama', Zones 5-9)    Carol's Plants 'Seventh Inning Stretch' bluestar (Amsonia x illustris 'Seventh Inning Stretch', Zones 5-9) ‘Giggles' dahlia (Dahlia ‘Giggles', Zones 8-10) Owl's claws (Hymenoxys hoopesii, Zones 5-9) ‘Golden Delicious' salvia (Salvia elegans ‘Golden Delicious', Zones 8-11)   Expert's Plants ‘Burgundy Spice' sweetshrub (Calycanthus floridus var. purpureus ‘Burgundy Spice', Zones 6-9) Salsify (Tragopogon porrifolius, biennial, Zones 5-9) ‘Amistad' salvia (Salvia ‘Amistad', Zones 8b-11) Lion's ear (Leonotis leonurus, Zones 8-11)

Alfonso Chin (he/him) is a strong collaborator and a passionate cinematographer. His works can be seen in David Fincher's VOIR, Jason Karman's Golden Delicious, Float that's produced by Aaron Au and more. In this episode, Alfonso talks about:How to be a collaboratorWhat it's like working with different budgets and directorsWhen you need to get an agentFollow us on social media!NewsletterWebsiteInstagramFacebook Program notes: BIPOC Credits Podcast is a self funded passion project with the goal of creating a platform for BIPOC crew members to talk about their own experiences and dreams. If you would like to sponsor/ support us, please email us at bipoc.credits.podcast@gmail.com Hosted on Acast. See acast.com/privacy for more information.

Because one size does not fit all. Today we discuss how to find alternative structures and shape your own with writers Christopher Boucher and Ethan Gilsdorf. Referenced in today's podcast: Matthew Salesses Craft in the Real World and Jane Allison's Meander, Spiral, Explode. Also, the traditional plot structure in Chinese, Japanese, and Korean literature known as Kishōtenketsu. Read more at https://bookriot.com/kishotenketsu/ Christopher Boucher received his MFA in Creative Writing from Syracuse University in 2002. Chris is the author of the novels How to Keep Your Volkswagen Alive, Golden Delicious and Big Giant Floating Head (a 2019 Massachusetts Book Award Finalist). He's also the editor of Jonathan Lethem's More Alive and Less Lonely: On Books and Writers. He's an Associate Professor of the Practice of English at Boston College and the managing editor of Post Road Magazine. Ethan Gilsdorf is a journalist, memoirist, essayist, critic, poet, teacher, and the author of the award-winning memoir Fantasy Freaks and Gaming Geeks. His writing has appeared in the New York Times, Washington Post, Esquire, Boston Globe, Wired, Salon, National Geographic, Poetry, The Southern Review, North American Review, among other publications, and twice was named "Notable" by The Best American Essays. He teaches creative writing at GrubStreet in Boston, where he leads the 9-month Essay Incubator program; he also leads writing workshops for non-profit social justice organizations. He presented the TEDx talk "Why Dungeons & Dragons is Good for You (In Real Life)” and has appeared on NPR, The Discovery Channel, PBS, CBC, BBC; and in the documentary Revenge of the Geeks. More info: ethangilsdorf.com, Twitter @ethanfreak.For the short fairy tale, “The Rosebud,” that I promised at the end of the show as an example of “intuitive logic,” which breaks from our usual Cause & Effect expectations, check out Kate Bernheimer's essay on fairytales: https://www.academia.edu/3174316/_Fairy_Tale_is_Form_Form_is_Fairy_Tale_The story itself along with other wonderful translations of fairy tales, can be found here: https://i-share-uiu.primo.exlibrisgroup.com/discovery/fulldisplay?vid=01CARLI_UIU:CARLI_UIU&search_scope=MyInstitution&tab=LibraryCatalog&docid=alma9931305812205899&context=L This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit 7amnovelist.substack.com

Christian Zyp interviews Jason Karman (dir) about his film  GOLDEN DELICIOUS. It screens as part of the  Rainbow Visions Film Festival on Saturday, November 5, 2022 at 6:45 PM ay the Metro Cinema. Jason will be in attendance for a Q&A.in GOLDEN DELICIOUS, Everyone wants something from high school senior Jake: his father ie pushing him to try out for the basketball team and his girlfriend wants to take their relationship to the next level. But it's not until Aleks, an openly gay teen with a love for basketball, moves in across the street that Jake begins to recognize his own desires. To get closer to Aleks, Jake devotes himself to making the basketball team only to realize it's not basketball he really wants. Distraught and confused, Jake pulls away until he's finally outed as gay. With the truth in the open, Jake and his father come to terms with the reality of their relationship and expectations for each other.

Welcome back! After a bit of an accidental break, we are BACK with a super-sized episode! Michael is joined by the lovely Ms. Golden Delicious aka Mark Montando, to talk all about the Met Gala. They break down the "gilded glamour" theme, which looks they loved, which looks they hated, and plenty of thoughts on everything to do with Kim Kardashian. They also talk about the new HBO documentary Spring Awakening: Those You've Known, reminiscing on their memories of the show and the attempted come-back by the problematic Lea Michele. As always they end the episode sharing what they think is TRASH this week!Follow Michael at @mikewachowiak on Twitter and Instagram, and @michaelwachowiak on TikTok.Follow Ms. Golden Delicious on Instagram at @msgoldendelicious!Follow the podcast at @thatstrashpod on Twitter and Instagram, and That's Trash with Michael Wachowiak on Facebook.Have a question? Send it in to thatstrashpod@gmail.com. Visit our website at thatstrashpod.com.

Der perfekte rote Apfel – mit Giftrückständen. Er steht fürs Dilemma der Lebensmittelproduktion. Wie gefährlich sind Pestizide? Wurden bei der Zulassung Fehler gemacht? «DOK» folgt den Spuren des Gifts auf dem Feld, im Wasser und in den Keller des Bundesamts für Landwirtschaft. Dass unsere Gala und Golden Delicious rund 20 Mal bis zur Ernte gespritzt werden, weiss jede Obstbäuerin und jeder Obstbauer. Ansonsten schrumpft der Ertrag und es droht Pilzbefall. Ist ein Apfel nicht perfekt in Form und Farbe, verliert der Bauer zwei Drittel des abgemachten Preises. Das Spielfeld des Pestizid-Pokers tut sich schon zu Beginn der Recherche auf: Bauer, Herstellerfirma, Behörden, Handel oder Konsumentin – wer ist verantwortlich für den Gifteinsatz? Ein Bio-Apfelbauer hat nicht die besseren Karten: Er muss seine Äpfel rund doppelt so oft spritzen, weil biologische Mittel weniger regenbeständig sind. Zwar sind sie weniger giftig, wegen des häufigen Spritzens aber sind Bodenbelastung und Dieselverbrauch höher. Black Box Pestizide Die Folgen des Einsatzes für perfekte Früchte lassen sich zum Beispiel im Thurgauer Eschelisbach messen: Die Grenzwerte für viele Pestizide sind seit Jahren überschritten, schweizweit berühmt als Symbol für Bäche inmitten intensiver Landwirtschaft. So klar die Daten für die Gewässerbelastung, so sehr tappt die Schweiz im Dunkeln, wenn es um die Belastung der Bevölkerung mit Pestiziden und anderen Chemikalien geht. Beim sogenannten «Human-Biomonitoring» hinkt die Schweiz Deutschland und Österreich um über ein Jahrzehnt hinterher. Altbekannte Gefahren 34 Pestizid-Wirkstoffe wurden allein 2019 und 2020 vom Markt genommen. Zum Beispiel das Nervengift Chlorpyrifos. Epidemiologische Studien hatten gezeigt, dass es den IQ von Kindern verringern kann. Für Schlagzeilen wegen der Belastung des Trinkwassers sorgte das pilztötende Mittel Chlorothalonil, das von der EU als wahrscheinlich krebserregend eingestuft und darum verboten wurde. Gegenüber «DOK» erklären zwei Chemiker, dass man schon in den 1980er- und 1990er-Jahren um die Gefahr dieser zwei Stoffe gewusst habe. Respektive, dass man die Gefahr aufgrund der Tierversuchsstudien hätte errechnen und die Wirkstoffe verbieten können. Die Spur führt «DOK»-Autorin Karin Bauer in die Archive der Schweizer Zulassungsbehörde, wo über tausend Bundesordner lagern.

Der perfekte rote Apfel – mit Giftrückständen. Er steht fürs Dilemma der Lebensmittelproduktion. Wie gefährlich sind Pestizide? Wurden bei der Zulassung Fehler gemacht? «DOK» folgt den Spuren des Gifts auf dem Feld, im Wasser und in den Keller des Bundesamts für Landwirtschaft. Dass unsere Gala und Golden Delicious rund 20 Mal bis zur Ernte gespritzt werden, weiss jede Obstbäuerin und jeder Obstbauer. Ansonsten schrumpft der Ertrag und es droht Pilzbefall. Ist ein Apfel nicht perfekt in Form und Farbe, verliert der Bauer zwei Drittel des abgemachten Preises. Das Spielfeld des Pestizid-Pokers tut sich schon zu Beginn der Recherche auf: Bauer, Herstellerfirma, Behörden, Handel oder Konsumentin – wer ist verantwortlich für den Gifteinsatz? Ein Bio-Apfelbauer hat nicht die besseren Karten: Er muss seine Äpfel rund doppelt so oft spritzen, weil biologische Mittel weniger regenbeständig sind. Zwar sind sie weniger giftig, wegen des häufigen Spritzens aber sind Bodenbelastung und Dieselverbrauch höher. Black Box Pestizide Die Folgen des Einsatzes für perfekte Früchte lassen sich zum Beispiel im Thurgauer Eschelisbach messen: Die Grenzwerte für viele Pestizide sind seit Jahren überschritten, schweizweit berühmt als Symbol für Bäche inmitten intensiver Landwirtschaft. So klar die Daten für die Gewässerbelastung, so sehr tappt die Schweiz im Dunkeln, wenn es um die Belastung der Bevölkerung mit Pestiziden und anderen Chemikalien geht. Beim sogenannten «Human-Biomonitoring» hinkt die Schweiz Deutschland und Österreich um über ein Jahrzehnt hinterher. Altbekannte Gefahren 34 Pestizid-Wirkstoffe wurden allein 2019 und 2020 vom Markt genommen. Zum Beispiel das Nervengift Chlorpyrifos. Epidemiologische Studien hatten gezeigt, dass es den IQ von Kindern verringern kann. Für Schlagzeilen wegen der Belastung des Trinkwassers sorgte das pilztötende Mittel Chlorothalonil, das von der EU als wahrscheinlich krebserregend eingestuft und darum verboten wurde. Gegenüber «DOK» erklären zwei Chemiker, dass man schon in den 1980er- und 1990er-Jahren um die Gefahr dieser zwei Stoffe gewusst habe. Respektive, dass man die Gefahr aufgrund der Tierversuchsstudien hätte errechnen und die Wirkstoffe verbieten können. Die Spur führt «DOK»-Autorin Karin Bauer in die Archive der Schweizer Zulassungsbehörde, wo über tausend Bundesordner lagern.

 I'm recording this episode a few days before Thanksgiving. I have so much to be thankful for. For one, listen to my last episode "Get Out of the Car". I am thankful to be here and able to tell the story. It's sobering. If you haven't heard that episode, stop now, and go back! I am thankful for my health, my amazing wife and 5 kids that all love their Daddy. I am thankful that my dad is picking up the pieces and fighting to get his life back after years of addiction. I am thankful that my mom survived Covid and still has years of life left. I am thankful that I had 44 years with my paternal grandparents, Nana and Pop-Pop Carfagno, who co-raised me. They are very responsible for the man, husband, father, and leader that I've become. I am thankful to have 5 siblings that I'm close with and the 2 little boys and girls that call me Uncle Ken. I am thankful for the house we rent with 2 acres and a creek for our kids to play outside. I am thankful for our church and church family that loves and supports. I am thankful for my friends and the relationships that pour into me. If you've listened to this podcast for a while, you've heard me mention those friends by name. I'm thankful for my business and the amount of time I have at home with my family. I am thankful that we are debt-free. I am thankful to have the assurance of a relationship with the Maker of heaven and earth after I pass away. I could go on and on. I want you to get into a place of gratitude right now. I want you to do the same thing I just did. Get out your journal and write out the people and things you're thankful for. Look at this list. Consider calling or messaging each person and thanking them. Why am I telling you this? I have observed something simple in life lately that I've always had trouble explaining. It's hard to explain in words what pride and humility are. We know that they are opposites, but when pressed for a definition, we cannot find the words. Am I right? Can you explain the meaning of both? I couldn't until now. We lived in Upstate New York for 16 years. New York had the most spectacular apples and you better believe we were at the orchards every September and October for bags of freshly picked Honeycrisp and Jonagold and Golden Delicious and many more. I'd hoist the younger kids on my shoulders to pick the ripest apple off the top of the tree. They would always bump 8 others and knock them off in the process. Some would hit me in the head, but without fail, my little guy would grab that ripe one and take a bite. Heaven! Can you picture the scene. Imagine an apple tree with a thick trunk, green leaves, and ripe red fruits. We know that it takes years to yield delicious, ripe apples. The orchard owner plants, waters, cultivates, protects, and prunes their trees every season. In fact, the fresher and tastier the fruits, the healthier the roots. We can't see the roots. They are under the soil, but stretch out in all directions from the base of the tree. It's easy to imagine and accept this truth. If the roots are healthy, so are the fruits. And if the roots are damaged or sick, the fruits will either be rotten or none will produce at all.Read the rest of this article at the Smart Cleaning School website

Did you hear? Betty bought some bitter apples, and we've found that an orange can be quite annoying. We are still celebrating some fall feelings - this week, we talk about Apple Cider! Do you know which apple is best for making homemade apple cider? We also learn how to win votes and intoxicate people. Hang around to hear us take a special Halloween quiz! Plus, our first ever listener competition?    Send us your questions or just say hey:  webrewgood@gmail.com @webrewgood on Facebook, Instagram, and TikTok   RECIPE OF THE DAY Homemade Crock-pot Apple Cider! 6 quart slow cooker (reduce the amounts for a smaller cooker) 8-10 medium size sweet apples (I like McIntosh, Empire, Golden Delicious, Pink Lady, and Braeburn, do NOT use Red Delicious apples) 1 orange 3 cinnamon sticks 1/2 TBSP whole cloves 2 tsp whole allspice 2 inch knob of fresh ginger (optional) sweetener of choice, up to 1 cup (granulated sugar, brown sugar, honey, maple syrup, or combo)   INSTRUCTIONS Chop apples and orange into large chunks keeping the peels on. Put apples, orange, cinnamon, cloves, allspice, ginger in the slow cooker. Fill the slow cooker with enough water to cover all of the apples. It should fill it pretty much to the brim of the pot. Turn it on low and put the lid on. Allow to brew for 8-12 hours. (12 hours is best and even longer would be fine too!) Take a potato masher and mash all of the apples up. Strain the cider through a fine mesh sieve or through cheesecloth for a more clear cider. Add sweetener of choice to taste for your sweetness level. Store left over cider in the refrigerator for up to 5 days.   Links and Citations: https://www.smithsonianmag.com/smart-news/ancient-origins-apple-cider-180960662/ https://www.seriouseats.com/chris-lehault-5118607 https://www.britannica.com/story/was-johnny-appleseed-a-real-person http://www.nationalapplemuseum.com/appleciderandmore.html https://www.triviagenius.com/brief-history-of-american-apple-cider/X1uyim15UQAH9iQi https://www.mentalfloss.com/article/59048/11-ways-hard-cider-shaped-american-history https://www.buzzfeed.com/stitchcupcake46/get-in-the-spooky-spirit-and-well-tell-you-which-2akdob8fmx

In der Schweiz gibt es über 1000 verschiedene Apfelsorten. Zu den beliebtesten Sorten gehören Gala, Golden Delicious und der Braeburn. Alle diese Sorten kommen ursprünglich aus dem Ausland. Unter den beliebtesten zehn Sorten ist mit der Milwa- Diwa nur ein einziger Apfel, der in der Schweiz gezüchtet wurde. Die Milwa-Diwa ist eine Kreuzung aus Maigold und Elstar. Gezüchtet hat diese Sorte die Forschungsanstalt Acroscope in Wädenswil. Der Apfel schmeckt säuerlich und hat ein festes Fruchtfleisch. Er eignet sich neben dem Frischkonsum auch fürs Backen und Kochen. Zwischen 13 und 16 Kilo Äpfel Im Durchschnitt isst die Schweizer Bevölkerung 15 Kilo Äpfel pro Jahr und Kopf. Damit gilt der Apfel als beliebtestes Obst in der Schweiz und ist eine ideale Zwischenverpflegung. Äpfel enthalten viele Vitamine, Mineralstoffe, Spurenelemente und Fruchtsäure. Weil Äpfel nachreifen, sollte man sie kühl lagern, da der Reifeprozess durch die Kälte verlangsamt wird. Apfelkanton Thurgau Rund 80 Prozent der Schweizer Äpfel kommen aus der Ostschweiz mit dem Kanton Thurgau, aus dem Wallis oder der Waadt. Weitere grössere Apfelanbaugebiete gibt es im Kanton Bern oder der Zentralschweiz. Mit einer Anbaufläche von knapp vier Tausend Hektaren, ist der Apfel die grösste Obstkultur der Schweiz. Zu den Obstbäumen am Bürgerstock Das Dorf Kehrsiten, ein Ortsteil von Stansstad im Kanton Nidwalden, zählt rund 300 Einwohner und mehr als 400 Hochstammobstbäume. Das Dorf liegt am Vierwaldstättersee direkt unterhalb dem Bürgerstock. Eine enge Strasse von Stansstad, die nur mit Bewilligung befahren werden darf, führt am See entlang nach Kehrsiten. Von hier aus kann man auf einem Bergweg in anderthalb Stunden zum Bürgerstock wandern. Oder man fährt mit der Bahn. Besonders empfehlenswert ist der Felsenweg am Bürgerstock. Nach Kehrsiten kann man auch mit dem Kursschiff.

Dorie Greenspan, James Beard Award-winning cookbook author and cookie expert, joins us to discuss her new cookbook, Baking With Dorie: Sweet, Salty & Simple.   Apple Pandowdy Makes 6 Servings A PANDOWDY'S A PIE that's got only a top crust, often one made of odd-shaped pieces of dough—the dessert was probably created to put pastry scraps to good use. My favorite way to make it is to cut triangles of pie dough and arrange them in a mishmash over the fruit. Neatness is never the point with a pandowdy—it's the haphazardness, the dowdiness of the pie, that makes it beautiful. When you bring it to the table, break up the crust, let it fall into the filling and then spoon out into bowls. You can put spices in the filling, but I hope you'll try this spare lemon-up-front version first. Having apple pie without cinnamon may seem un-American; in fact, it's unassailably good. I make this dessert throughout the year with whatever fruits are plentiful. FOR THE FILLING⅓ cup (67 grams) sugar2 medium or 1 large lemonAbout 2½ pounds (about 1 kilo;) sweet, juicy apples, such as Golden Delicious, Fuji or Gala (4 to 6 large)2 tablespoons cold unsalted butter, cut into 8 pieces FOR THE CRUSTOne 11- to 12-inch round All-Butter Pie Dough (see below), frozen or well chilled (or use store-bought pie dough; look for dough that's already rolled out)Milk for brushingSanding or granulated sugar for dusting Ice cream or whipped cream for serving (optional) A WORD ON THE CRUST: Instead of cutting out shapes from the dough, you can just lay the whole crust over the fruit, moistening the rim of the pie pan first, pressing the dough against the rim and then tucking the overhang under the rim or against the sides of the pan. Cut slits in the crust and at serving time, crack the crust into the fruit. TO MAKE THE FILLING: Put the sugar in a large bowl and grate the zest from the lemon(s) over it. Reach into the bowl and use your fingers to rub the zest into the sugar until the sugar is moist and fragrant. Peel and core the apples and cut them into chunks about ½ inch on a side or into slices that are about ¼ inch thick. Add the apples to the bowl with the sugar and squeeze over the juice from the lemon(s). Toss everything around in the bowl until the apples are coated with sugar and juice. Set the bowl aside, stirring now and then, while you preheat the oven. Center a rack in the oven and preheat it to 425 degrees F. Butter a 9-inch pie pan and put it on a baking sheet lined with parchment paper or a baking mat. Give the apples a last turn and then pile them into the pie pan—don't forget the juices in the bowl. Dot the top of the apples with the butter. TO PREPARE THE CRUST: Lay the chilled round of pie dough on a cutting board and, using a pizza wheel or a knife, cut it into pieces. I usually opt for triangles of various sizes and shapes, but long strips and squares work, as do rounds made with cookie cutters. Place the pieces of dough over the apples in whatever pattern pleases you—I usually go for haphazard. It's nice if you leave a little space between the pieces so the juices can bubble over. Lightly brush the dough with milk and sprinkle with sanding sugar. Bake the pandowdy for 20 minutes—the crust might get a little color and the juices may just begin to bubble. Turn the heat down to 375 degrees F and continue to bake until you can see juices bubbling all the way to the middle of the pan, 25 to 35 minutes more. If the crust seems to be getting too dark too fast, loosely tent the pandowdy with foil or parchment. Place the baking sheet on a rack and let the pandowdy cool for at least 30 minutes before serving. The pandowdy is good warm or at room temperature and very good with either ice cream or whipped cream. STORING: Like most pies, this is meant to be eaten soon after it's made. However, if you have pandowdy left over, you can keep it covered at room temperature for up to 1 day and rewarm it in a 350-degree-F oven before serving. Playing AroundIn fall and winter, I make pandowdy with apples and pears (traditional and my favorite), sometimes with dried fruit tossed in. In the spring, I make it with rhubarb, with or without strawberries. And in summer, I turn to blueberries or mixed berries, peaches, nectarines, even plums. Use your favorite fruit pie filling recipe, but don't use any thickeners. All-Butter Pie Dough Makes two 9- to 9½- inch crusts 3 cups (408 grams) all-purpose flour¼ cup (50 grams) sugar1½ teaspoons fine sea salt2 sticks (8 ounces; 226 grams) unsalted butter, frozen or very cold, cut into small piecesUp to ½ cup (120 ml) ice water Put the flour, sugar and salt in a food processor and pulse to blend. Scatter the pieces of butter over the flour and pulse the machine in long spurts until the butter is well incorporated. This could take more than a dozen blitzes. Add the ice water a little at time, processing after each addition. Stop when you have moist clumps and curds (you may not need all of the water)—don't process until the dough forms a ball; pinch a bit of the dough, and it should hold together easily. Turn the dough out, divide it in half and shape each half into a disk. Working with one disk at a time, flour a sheet of parchment paper, center the dough on it, flour the dough and cover with a second sheet. Roll the dough into a round that's between 11 and 12 inches in diameter. (The rolled-out dough can be wrapped well and refrigerated for up to 3 days or frozen for up to 2 months). If the dough is cold enough, fit it into a buttered pie pan (or the pan you're using); leaving whatever dough hangs over the edge. If it's not cold, chill it until it's workable, then fit it into the pan. Keep the second round between the sheets of paper and slide it onto a baking sheet. Freeze or refrigerate for at least 1 hour. (If you have not refrigerated or frozen the rolled-out dough earlier, you can refrigerate the unbaked crust for up to 3 days or freeze it for up to 2 months.) Follow the directions in the recipe you're using for filling and finishing the crusts. If you're making an open-faced pie and need a partially or fully baked bottom crust, either crimp the dough that's hanging over the pan to make a decorative edge or trim the excess dough even with the rim of the pan and press the tines of a fork against the dough. Piecrust should always be cold when it goes into the oven. GETTING READY TO BAKE: Center a rack in the oven and preheat it to 375 degrees F. Place the pie pan on a baking sheet and fit a piece of parchment or foil against the crust; fill with dried beans or rice. TO PARTIALLY BAKE: Bake for 20 minutes, then carefully remove the paper or foil and weights and bake for another 3 to 4 minutes—you want the crust to be firm, but it doesn't need to take on much color. TO FULLY BAKE: Bake for 20 minutes, then carefully remove the paper or foil and weights and bake for about 8 minutes more, or until the crust is beautifully golden. Transfer the crust to a rack and let cool. STORING: The rolled-out crusts or the unbaked pie shells can be wrapped well and refrigerated for up to 3 days or frozen for up to 2 months. You can also freeze baked crusts (in the pans) for up to 2 months. Excerpted from BAKING WITH DORIE: Sweet, Salty, & Simple © 2021 by Dorie Greenspan. Photography © 2021 by Mark Weinberg. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved  

Der Apfel ist die beliebteste Schweizer Frucht. Schweizerinnen und Schweizer essen mehr als 16 Kilo Äpfel pro Kopf und Jahr – ob roh, als Saft oder getrocknet. Äpfel sind gesund: Sie enthalten viele Vitamine, Mineralstoffe und Spurenelemente. Für unterwegs ist ein Apfel die ideale Zwischenmahlzeit. Der Star unter den Äpfeln ist der Gala. Von dieser Sorte ernten die Bauern jährlich über 30000 Tonnen. Auf dem zweiten Platz folgt der Golden Delicious, der drittbeliebteste ist der Braeburn. Die Hauptsaison für Äpfel dauert in der Schweiz von August bis November. Ab Dezember werden die Früchte als Lagerware verkauft. In der Schweiz gibt es über 1000 Apfelsorten. In der Sendung «Treffpunkt» steht der Apfel im Mittelpunkt.

Psalms 141:1-2 2Tim 2:8 Revelation 8:3-4 Many people believe this is God's house, but they never expect Him to be home. Gen. 32:2 Mahanaim Extravagant gift of life….kidney Jesus gave more than a kidney Summary: Do all you can with all you have. I enjoy smelling things…well, most things. My favorite perfume for Celeste was purchased in Toronto. As soon as I smelled it, I knew I had to get it for her. I didn't even look at the price. Perfume can be pricey. The most expensive is called Golden Delicious and sold for $1 million! Another one called Imperial Majesty lists for almost $500,000. Perfume costs a lot for two reasons. • The ingredients are hard to find and difficult to extract. One of the most expensive ingredients is a secretion produced in the digestive system of certain types of whales. • Another is a fragrant resin emitted as a defense mechanism to starve mold infection on the most expensive wood in the world. Think about this the next time you spray some scent on your body. • The container or packaging can cause the price to skyrocket. The bottle that holds Golden Delicious contains 2,909 precious stones, including diamonds and rubies. It took a total of 1,500 hours to hand-place each stone to form the skyline of New York City. The Bible talks about smells, aromas, perfumes, COVID for some attacks and removes smells…coffee, bakeries, perfumes In Mark 14, we'll meet a woman who demonstrated her commitment to Christ by breaking an expensive container and pouring an extravagant amount of ointment on Jesus. Verses 1-2 provide the setting: “It was now two days before the Passover and the Feast of Unleavened Bread. And the chief priests and the scribes were seeking how to arrest him by stealth and kill him, for they said, ‘Not during the feast, lest there be an uproar from the people.'” Jerusalem was filled with people celebrating Passover, memorializing how God spared Israel while striking Egypt's firstborn sons. The Feast of Unleavened Bread recalls Israel's exodus from Egypt. In the midst of the religious celebration, the religious leaders are scheming how to arrest Jesus without causing a commotion among the people. Listen now to Mark 14:3-9: “And while he was at Bethany in the house of Simon, the leper, as he was reclining at table, a woman came with an alabaster flask of ointment of pure nard, very costly, and she broke the flask and poured it over his head. Some said to themselves indignantly, ‘Why was the ointment wasted like that? For this ointment could have been sold for more than three hundred denarii and given to the poor.' And they scolded her. But Jesus said, ‘Leave her alone. Why do you trouble her? She has done a beautiful thing to me. For you always have the poor with you, and whenever you want, you can do good for them. But you will not always have me. She has done what she could; she has anointed my body beforehand for burial. And truly, I say to you, wherever the gospel is proclaimed in the whole world, what she has done will be told in memory of her.'” We'll use this outline to follow the natural flow of the text: 1. Duty demonstrated (3) 2. Disapproval delivered (4-5) 3. Appreciation described (6-9) Verse 8 provides the main point of the passage: “She has done what she could…” We could say it like this: Do all you can with all you have. 1. Duty demonstrated. Look at verse 3: “And while he was at Bethany in the house of Simon, the leper, as he was reclining at table, a woman came with an alabaster flask of ointment of pure nard, very costly, and she broke the flask and poured it over his head.” Bethany was the hometown of Lazarus, Martha and Mary and was only a few miles from Jerusalem. • • Their home was like a Bed and Breakfast for Jesus during the last week of his life. Jesus is having supper with “Simon, the leper.” We don't know much about him, but we can surmise that Jesus had healed him because if he still had leprosy, he would not have been allowed around people. It's likely that Lazarus, who was raised from the dead about a month earlier, was also there. Can you imagine the rejoicing going on from Simon, who had been cleansed from leprosy and from Lazarus, who had a new lease on life? They where worshiping The phrase “reclining at the table” reminds us that they didn't sit in chairs like we do but rather would stretch out on their sides with their head near the table and their feet pointing away. I wonder if we should try this in the dining room? We then read, “a woman came….” This interruption to the meal would have been against Jewish protocol. Mark doesn't identify her because he focuses not on who she is but on what she did. We know from John 12:3 that her name is Mary, the sister of Martha and Lazarus. Interestingly, in the two other passages where Mary is mentioned, she's seen worshipping at the feet of Jesus. • In Luke 10:38-42, we learn that because Martha “was distracted with much serving,” she asks Jesus to get Mary to help her. Jesus corrects her hurried and harried heart while celebrating Mary's undivided devotion. While Martha is working, Mary is worshipping as she: “sat at the Lord's feet and listened to his teaching.” • In John 11:32, after their brother Lazarus died, the two sisters are grieving and want to know why Jesus hadn't come sooner. It's interesting that while Martha greets Jesus respectfully, Mary worships Him reverently: “Now when Mary came to where Jesus was and saw him, she fell at his feet….” There's been some confusion about the identity of this worshipping woman because there's another woman who anoints Jesus with expensive ointment during a meal.

Good Morning it's Tuesday August 17th and this is Slices of Wenatchee. We're excited to bring you a closer look at one of our top stories and other announcements every Tuesday, Thursday, and Saturday.    Today - The Washington State Tree Fruit Association is forecasting a crop of 124.8 million 40-pound boxes of apples during the 2021 harvest. That would be an increase of 2.3% over last year.   Before we jump in, we're excited to let you know that Wenatchee Wine & Food Fest is back this year on August 28th at the Town Toyota Center! Ticket holders will get a chance to sample small pours of amazing local wines, local ciders and beers… and of course, enjoy tasty bites from area restaurants and caterers.   Make sure to get tickets in advance! We'll see you there!   Now our feature story…    The Washington State Tree Fruit Association is forecasting a crop of 124.8 million 40-pound boxes of apples during the 2021 harvest.   This would be an increase of 2.3% from last year, but down from 2019.    But Tim Kovis, a spokesman for the tree fruit association, said the forecast will continue to change over the coming months.   Kovis explained that each growing season is different. So, crop sizes vary from year to year based on a whole litany of conditions and market forces. Harvest will go until the end of November, so there are a lot of variables.   These variables include things like hail that could bruise the fruit, wind damage and labor supply for growers. Higher than average temperatures will also impact the harvest.   And Ed Schaplow, the owner of Allview Orchards in Chelan, said the damage to the fruit isn't always visible from the outside.    During the record-breaking heat this summer, the apples are essentially cooked from the inside, which makes it difficult for workers to know what fruit they should pick off the tree. This issue is most prevalent on apples on the sunny side of the tree.   Schaplow said through sampling and checking crops, he estimated that at least half have been damaged this way.   And in addition to the heat wave, Schaplow said he's had difficulty finding labor this year to pick the apples on his 30-acre orchard.   He thinks, to increase the number of workers, the federal government should expand guest worker programs.   But while demand for Washington apples remains high, once the fruit is picked the potential challenges continue.   Todd Fryhover is president of the Washington Apple Commission. He said transportation costs for shipping the fruit domestically and internationally have increased drastically.   Washington typically exports about 30% of its apple crop to 60 countries around the world.   And right now there are tariffs in China and India, so that slows down movement.   Rebecca Lyons is the international marketing director for the Washington Apple Commission. She said freight issues have made it difficult to promote Washington apples in global markets.   So what should we expect from this year's crop?   Gala apples will be the most popular variety, at 21% of the crop produced. Red Delicious are expected to be at 16% of the crop. Honeycrisp and Granny Smith will both be at 14% and Fuji apples will be 13%.   This is a change from 20 years ago when Kovis said Red and Golden Delicious apples represented 68% of the state's apple crop.   Before we continue, a special thanks to our friends and sponsors at Confluence Health. The team at Confluence Health is grateful for the trust the community puts in them every single day. They are diligently working to improve the health and quality of life for our friends and neighbors. They are Grateful | They are Confluence Health.  Learn more by visiting them at ConfluenceHealth.com   Here's what else you need to know today.   The three-day Watershed Music Festival two weeks ago has been connected to more than 160 COVID-19 cases across the state.   The event, which was held July 30 through Aug. 1 at The Gorge Amphitheatre, was the origin of cases in multiple counties as well as one case in Oregon, according to the Grant County Health District.   The district reported cases among residents of King, Grant, Pierce, Skagit, Kittitas, Okanogan, Whatcom, Kitsap, San Juan, Lincoln and Stevens counties.   “As of today, we are aware of over 160 lab confirmed COVID-19 cases across Washington state in people who attended the event. We expect more cases to be confirmed in the coming days,” said Laina Mitchell, the district's communicable disease coordinator. “The outbreak is the first one traced to an outdoor entertainment event since the lifting of statewide COVID-19 prevention measures at the end of June.”   The county health district is working with local, state and tribal public health partners to identify other cases in people who may have attended the music festival. Individuals who attended Watershed are encouraged to self-quarantine and seek testing. ----- Finally, we're excited to share a Wenatchee 30 Under 35 winner from the 2021 awards… These were made possible by Chelan County PUD...   Today we're featuring 34 year old Yuritzi Lozano. Lozano is the Dean of Allied Health & Workforce Education at Wenatchee Valley College   She is also the first Latina dean at Wenatchee Valley College.    Hired in early 2021 to oversee allied health and workforce education, this is just the latest accomplishment in her academic career.   A 2005 graduate of Eastmont High School, she earned a bachelor's degree in international studies and Spanish, with a minor in diversity, in 2010 from the University of Washington. Then, in 2013, she earned a master's degree from the UW in educational leadership and policy studies. She is now pursuing a doctorate at Oregon State University in adult and higher education.   After completing her bachelor's degree, she worked as an adviser and guidance counselor for Latino high school students, then transitioned into the role of outreach coordinator.   She also created and implemented college access workshops, which ultimately led to her decision to pursue a master's degree.   After graduating from the UW, Lozano worked at Highline College, providing support and services to first-generation, low-income and disabled students. And in 2014, she returned to the Wenatchee area, accepting a position as the director of the College Assistant Migrant Program at Wenatchee Valley College. The program provides support, guidance and advocacy for students from agricultural backgrounds.   Her work there led to her moving into the dean position early this year, continuing her goal of improving policies and practice to be more inclusive of underserved students.   Lozano told us that from a professional standpoint, Wenatchee Valley College will continue to work collaboratively with our business and industry partners to ensure they are providing a service to keep talent and work accessible to those who are from the area. Through their work they want to continue to be catalysts for change.   Did you know that Sunnyslope kids used to attend school in a small frame house at the turn of the century? Known as Beacon Hill School and built in 1901, it originally consisted of just just two rooms. It was sold in 1915 to L.D. Merritt when the newer Sunnyslope School took its place.    Thanks for listening. We'd also like to thank our sponsor again, Equilus Group, Inc, a Registered Investment Advisory Firm in the states of Washington, Oregon, and Idaho. Support the show: https://www.wenatcheeworld.com/site/forms/subscription_services/ See omnystudio.com/listener for privacy information.

LFA Salvador Corral Pérez nos comparte que es la segunda generación dedicado a este cultivo frutal es Licenciado en Finanzas egresado del Tecnológico de monterrey plantel Monterrey con treinta y seis años como productor de manzana. Fue director de producción durante treinta y dos años para la empresa familiar, fundada por mi padre en 1970, que es Agropecuaria La Norteñita, donde atendí tres mil cien hectáreas de manzanos. Hoy atiendo novecientas hectáreas de otra empresa familiar, fundada por mis hijas en 2018, llamada Agropecuaria Tres Ositas. Cultivamos diez variedades de manzana, por orden de importancia son: Golden Delicious, Red Delicious, Gala, Granny Smith, Rome Beauty y otras más de menor importancia en nuestro mercado mexicano, pero importantes en otros mercados. Los principales problemas en la producción de manzana en nuestra región son varios, por orden de importancia son: Ø Heladas tardías, que por la elevación del terreno (estamos a 2,100 m. Sobre el nivel del mar) en la primavera nos afectan las bajas temperaturas provocadas, por lo general, por nevadas en la zona de las montañas rocosas de Estados Unidos, lo cual llega a afectar la floración o frutos pequeños de manera drástica si no se utiliza alguna herramienta como protección. Ø Nos afecta fuertemente también el daño por granizo, sobre todo durante las primeras lluvias de la temporada, cuando la atmósfera es muy fría todavía, esto es durante el mes de mayo, para evitar este daño, es necesario proteger las huertas con mallas antigranizo. Ø La falta de polinización o amarre de fruto es un factor grave también, esta función se resuelve con el trabajo de las abejas, es importante tener diferentes variedades de manzana, cuyas flores sincronicen mutuamente, de tal manera que las abejas hagan el intercambio de polen entre una variedad y otra para que haya una buena fecundación, es recomendable tener cuando menos cinco colmenas por hectárea. Ø Existen muchos otros problemas como diferentes plagas, lo cual se resuelve con un buen monitoreo y atención técnica. Ø En México el consumo de manzana es alto, por lo tanto, gozamos de uno de los mejores mercados del mundo, la producción nacional no satisface la demanda nacional, estamos trabajando fuertemente en incrementar los rendimientos productivos de las huertas en la región.

The Danvers State Hospital, also known as the State Lunatic Hospital at Danvers, The Danvers Lunatic Asylum, and The Danvers State Insane Asylum, was a psychiatric hospital located on what was once known as Hawthorne Hill, in Danvers, Massachusetts. This is ironically where the Salem Witch Trials judge, John Hathorne, once lived. Which, sounds like a future train ride or bonus… maybe. It’s been done a lot. And HOLY SHIT was that a fucked up situation. If you think people are judgmental now, OH BOY!  Once occupied on a hilltop site of over 500 acres with a commanding view of Boston 18 miles to the south. Known as Hawthorne Hill, Porter Hill, and Dodge's Hill, the Commonwealth purchased the site in 1874 from Francis Dodge, who owned the 200 acre Dodge Farm and was a local farmer and Civil War veteran, for a whopping $39,542, right around $907,322.41 in today's money.  It was laviously covered with established oak, pine, and apple groves. Speaking of apples, my family owns the distinct privilege of finding and documenting the first “Golden Delicious'' apple tree. The original tree was found on the Mullins' family farm (My grandmother was a Mullins) in Clay County, West Virginia, in the U.S. of Fuckin’ A, and was locally known as Mullin's Yellow Seedling and Annit apple. Maybe you don’t give a shit and maybe you do. Either way, that’s now a part of YOUR useless knowledge. Suggit! Just kidding… kind of. ​ The State Lunatic Hospital at Danvers was erected, (erected… hehe) under the supervision of prominent Boston architect Nathaniel J Bradlee, in an extremely rural, out-of-the-way location.The immediate crisis which precipitated the building of a mental hospital north of Boston was the imminence in the early 1870's of the closing of the facility at South Boston. In 1873, Worcester, Taunton and Northampton and the 1866 Tewksbury Asylum for chronic patients were already housing 1300 patients in buildings designed for 1000; So, a LITTLE tiny bit crowded. And another 1200 patients were scattered about in various other hospitals.   At a cost of $1.5 million at the time, right around $39,237,300 the hospital originally consisted of two main center buildings, housing the administration, with four radiating wings on each side of the Administration Block. Said to be the inspiration for our own episode topic H.P. Lovecraft’s Arkham Sanatorium, Danvers had a gothic design that has captured the imagination of horror aficionados, the world over. The kitchen, laundry, chapel, and dormitories for the attendants were in a connecting building in the rear. Middleton Pond supplied the hospital its water. On each side of the main building were the wings, for male and female patients respectively. The outermost wards were reserved for the most hostile patients.   It included space for patients, attendants, and administration, reflecting a centralized approach to care. Later buildings were added such as the Male and Female Nurses Homes representing the segregation of patients and staff; the male & female tubercular buildings and the Bonner Medical Building represent specialization of medical treatment; the cottages, repair shops and farm buildings represent an increased self-sufficiency for the hospital, an emphasis on occupational therapy and increased dispersal of the hospital population. A circumferential (my 10 point scrabble word) and interior road network serviced the entire complex.   The hospital opened on May 1st, 1878 and the hospital's first patients arrived on May 13th. Dr. Calvin S. May was appointed Superintendent through 1880. Previous to Danvers, Dr. May was an Assistant Physician at the Connecticut Hospital for the Insane from 1874-1877, and for 1877 was Acting Superintendent. While Danvers was originally established to provide residential treatment and care to the mentally ill, its functions expanded to include a training program for nurses in 1889 and a pathological research laboratory in 1895. By the 1920's the hospital was operating school clinics to help determine mental deficiency in children. During the 1960's as a result of increased emphasis on alternative methods of treatment and deinstitutionalization and community based mental health care, the inpatient population started to decrease. Danvers State Hospital closed on June 24, 1992 due to budget cuts within the mental health system by the former Governor, William Weld.  ​ Danvers State Hospital, originally known as the State Lunatic Hospital at Danvers, was significant in both architectural and social history. Designed in 1874 by noted Boston architect, N.J. Bradlee, it is an implementation of the nationally recognized Kirkbride plan. When built it represented the latest contemporary advances in technology and engineering as well as architecture. Later additions reflect changes in mental health care philosophy and contribute to an understanding of the overall functioning of the hospital. Historically, Danvers State Hospital was significant for its leading role in treatment of the insane including an advanced occupational therapy program, early training facilities for staff, and a long-term concern with community health issues. Thus, Danvers State Hospital possesses integrity of location, design, setting, materials and workman­ship. Concern for the disadvantaged, including the poor, the sick, and the mentally disturbed, was recognized as a responsibility of the public sector in Massachusetts since its early 17th century settlement period. Until the mid-19th century, the charge for their care rested primarily with the towns in which they resided through locally established poor farms: As the towns' duties in 'this regard- became unwieldy and largely' unfulfilled, due to in part to the pressures of immigration and rapidly increasing numbers of unsettled poor, the state stepped in first establishing the Board of Commissioners of Alien Passengers (1851) and in 1863 the Board of State Charities. Though still administratively combined, different facilities and types of care were gradually provided to victims of varying types of misfortune. For example, by 1863, three state hospitals specifically to care for the insane had been built: at Worcester (1877), at Taunton (1854), and at Northampton (1856). . ​Bradlee's design for Danvers State Hospital was based on his unbuilt 1867 plan and 1868 plan for an insane asylum at Winthrop. Many locations were picked including Nahant, Chelsea, Dorchester and Roxbury but the state purchased land in Winthrop. After numerous appeals to relocate Winthrop to another location, Danvers was finally chosen.  A logical choice of the Danvers commissioners in December 1873, he prepared for this project by researching hospitals at Worcester, MA Poughkeepsie, NY, Concord, NH, Philadelphia, Trenton, and one under construction at Morristown, NJ. On this basis, he asked for $900,000 almost half again what the commissioners had allotted in April and picked draftsman James F. Ellis to be superintending architect during its construction. The Danvers site, was chosen for its beauty, privacy, view, and farming potential. Eighteen miles north of Boston, 2 miles west of Danvers, 7 miles from the coal port at Salem, accessibility to visitors and a supply of heating fuel were also deciding factors. The "Swan's Crossing" station (later renamed Asylum Station) on the Lawrence Branch of the Eastern Railroad sat on the northern border of the tract. Under the supervision of Lynn engineer Charles Hammond, an overall site plan was drawn up, locating the main building on the crown of Hathorne Hill and providing also for a support network of roads and room for a farming operation.   Bitter controversy over the building of Danvers State Hospital centered around its con­figuration, ornamentation and cost. Construction began May l, 1874, eventually cost a whopping $1,464, 940. 57. Many agreed that "Danvers rank(ed) among the foremost in its facilities for convenience in practical operation, its provisions for securing that purity of atmosphere which is necessary to the perfection of hygienic conditions and in its general adaptation to the purpose for which it was intended." They explained "the plan, the style, the architect, and the thoroughness and permanence of the work already performed."   In 1877 an inquiry was held into cost overruns during which the issue of the hospital's style, dubbed "Domestic Gothic" by Bradlee, inevitably surfaced. The Commissioners defended their plans which when exhibited at the International Exhibition in Philadelphia, received the only award made to this country for plans for an insane hospital. Others lined up behind Senator Sanborn who, calling it the "Hospital Palace at Danvers", argued that "even many a royal palace is neither so large nor so pretentious architecturally as the hospital at Danvers." (Sanborn, E.F.; The Hospital Palace at Danvers ; 1877). Pliny Earle, then Superintendent at the State Lunatic Asylum in Northampton "decried the trend to excessive ornamentation in hospital architecture, preferring comfortable interiors to 'gorgeous exteriors', suggesting that domes, towers, and turrets are very appropriately situated 'at universities like Harvard and Yale but are scarcely appropriate' when they stand as monuments over the misfortune and the miseries of men. "(Lucy Sanborn, The towers and turrets were in fact necessary to the building's ventilating system, not merely stylistic features.) The investigating committee concluded that several errors in judgment had been made. While the hospital commissioners were “superseded” early as a reprimand, a $150,000 appropriation was awarded to allow the completion of construction. The first patient was admitted May 13, 1878. Provision of pure water, an important component in 19th century mental health therapy, was also the subject of argument during the construction and early years of the hospital. The nearby Ipswich River was explored early as a source. Ultimately, the town of Danvers, which had in 1874 established its own water supply from Middleton Pond at Wills' Hill, indicated its willingness to service the hospital's needs as well. In 1876, an agreement was struck whereby the town would build its own intermediate reservoir on the grounds to supply a gravity feed system via a series of ten 5000 gallon tanks in the attic. The towns' inability to cope with a rapidly rising and undigested anti-social population was not the only impetus behind state involvement in mental health. Another important component was the move away from "demonology" toward moral treatment of the insane, a cause which was loudly and publicly championed by such social reformers as Boston's Dorothea Lynde Dix. Her energetic career (1841-1887) had significant local as well as national and international impact.   Ok, so what the fuck is “demonolgy”? Demonology, as some of you dark sumbitches may know, is the study of demons or beliefs about demons. They may be nonhuman, separable souls, or discarnate spirits which have never inhabited a body. Once smarty pants doctors and psychologists realized that people were mentally ill and stopped pointing their fingers at them for being “possessed by the goddamn devil!”, science slowly moved in and people started to receive the help they needed.   At mid-century, the humanistic approach toward care of the insane was generally accepted, about time, dummies...yet controversy still surrounded the form or building arrangement such institutions should assume. Some, heavily represented on the State Board of Charities, favored the dispersion of the dependent as opposed to their congregation. The other faction in the controversy, which found many supporters in the Association of Medical' Superintendents, favored a large, highly centralized complex. Chief proponent of the centralized plan was Thomas S. Kirkbride, M.D., L.L.D. (1809-1883), a founder of the American Psychiatric Association, physician to the Pennsylvania Hospital for the Insane, and friend of Dorothea Lynde Dix. Sorry about your name, Dorothea.   Dr. Thomas Story Kirkbride, who is a legitimate badass and who served the Pennsylvania Hospital as the superintendent from 1841-1883 created a humane and compassionate environment for his patients, and believed that beautiful settings restored patients to a more natural "balance of the senses". Dr. Kirkbride's progressive therapies and innovative writings on hospital design along with management became known as the (DUN DUN DUN) Kirkbride Plan, which influenced, in one form or another, almost every American state hospital by the turn of the century including Danvers.   Kirkbride the badass devised a specific institutional model, thereafter known as the (DUN DUN DUN) Kirkbride Plan, which was built upon in all thirty states then in existence and in several European cities. H.H. Richardson, the prominent American architect. for example, built a variation of the Kirkbride Plan hospital in Buffalo, NY in the early 1870s in cooperation with Frederick Law Olmsted. The Kirkbride Plan provided that mental hospitals should:   be built “in the country” though accessible at all seasons be set on grounds of at least 100 acres house a maximum of 250 patients be built of stone or brick with slate or metal roof and otherwise made as fireproof as possible be composed of 8 wards, separated according to sex, and built according to other specifications as to size, location, and material of accommodations be organized with wings flanking a central administration building house the most "excited" patients in the end or outermost wings provide an abundance of "pure fresh air" Kirkbride's hospitals were intended as monuments to the belief that most insane are curable and thus that the function of the hospital is primarily curative and not custodial. That curative process was to be greatly enhanced by pleasant surroundings, fresh air, and pure water. Fully developed Massachusetts' examples of the Kirkbride Plan exist at Danvers and at Worcester     By the turn of the 20th century, Danvers State Hospital had outgrown its site and facilities. Therefore, in 1902 an additional 100 acres straddling the towns of Danvers and Middleton, was purchased and a major building campaign was undertaken. Twentieth century additions to the hospital reflect not only growth of the patient population, but also an increased emphasis on occupational therapy and current theories of decentralized care. Large barns (demolished) were built as were new buildings for the men who helped out the farming venture. Grove Hall and Farm Hall and for women chronic patients (Middleton Colony 1903). In fact, after the very first year of its operation, once the layout was decided, roads, fences, piggery, corn barn, wagon shed, manure cellar, and apple orchard were in place. After only the second, 50 cords of wood and 10,386 lbs. of fresh pork were realized. The farm continued to grow and prosper and soon became a famous model. The Danvers onion, locally derived by the Gregory Seed Co., was among the many vegetables grown. Elaborate pleasure gardens were established adjacent to the Kirkbride complex to supplement recreational therapy programs. In fact, the Danvers State Hospital was so remarkable that it attracted 12,000 yearly visitors as early as 1880. In addition to visiting patients, they brought contributions of books, magazines, and flowers and conducted religious services. Thus, was established a pattern of community involvement for which the hospital would later become noted.   As originally established, the Danvers hospital was to be run by a resident Superintendent appointed by an unpaid lay Board of Trustees, chosen by the Governor. Central authority lay with the Board of State Charities (after 1879-The State Board of Health, Lunacy and Charity). In 1898 the leadership role of the Commonwealth of Massachusetts radically advanced with the information of the State Board of Insanity, the first in the United States. Landmark legislation:   took the poor out of the almshouses and put them under state control. introduced occupational therapy and social services. emphasized mental hygiene, and called for professional training of nurses and attendants.   Danvers State Hospital became a leader in the implementation of these progressive and humanitarian tenets, becoming one of "the most advanced institutions of the kind in the country providing all practical means possible for intelligent treatments of insanity as a disease." (Frank E. Moynaham (Publisher), Danvers, Massachusetts (Danvers: Danvers Mirror, 1899) Danvers State made extensive early use of occupational therapy. In addition to working the farm and greenhouses, patients repaired facilities (like the reservoir-1912), dug tunnels (like the one to the Nurses' Home-1913), and built small buildings (like the 1917 slaughter­ house built from patient-made concrete blocks). They also made shoes and participated in other crafts and Montessori kindergarten exercises. Patient crafts were sold to the public and exhibited (along with displays about the hospital's latest therapeutic techniques) at exhibitions; like the Boston Mechanics Hall Textile Show (1916) and the one at Stoneham (1919). Mental and physical hygiene at Danvers State was guided by the most advanced contemporary thinking (despite epidemics such as the great outbreak of bacillary dysentery of 1908 in which 36 died). Primary ingredients in the program were recreational therapy (gardens, etc.) fresh air supplied by an advanced ventilating system, and especially hydrotherapy. It was believed that the use of water baths to ameliorate the clogged condition of the brain would allow for the discontinuance of irritating restraints and depressing drugs and advanced pathology department supported the hygiene effort.   Danvers State Hospital established the second nursing school in Massachusetts (1889) and the second nurses' home in the state (Gray Gables-1898). It had already pioneered by being the first Massachusetts mental hospital to hire a woman doctor (1879). By the end of the 1920s, two large nurses' homes had been built on the property, one for female nurses and the other for male.   The hospital was a leader in the area of community involvement from the start. As early as 1907, the Superintendent was advocating a preventive mental health program. In 1909 the "Danvers Series" was inaugurated to share the results of research at the hospital. By 1912 there was an active community mental health program. "From such beginnings grew the Massachusetts Plan in which the state hospital is regarded as the center of mental hygiene and psychiatric activity throughout the district." About the same time the Massachusetts Plan was being popularized, 1938, the current Department of Mental Health was set up. It succeeded the Commission on Mental Diseases, which had replaced the State Board of Insanity in 1916.   By the 1920s the hospital was operating school clinics to help determine mental deficiency in children. Reports were made that various inhumane shock therapies, lobotomies, drugs, and straitjackets were being used to keep the crowded hospital under control. This sparked controversy.  Shock therapy and straight jackets became the norm. The thinking was that jolts of electricity could either alter a patient’s brain or make the patient afraid of shock therapy and scare them into submission. When they misbehaved, they were put in straight jackets and forgotten. When shock therapy failed, the lobotomies started. In 1939, the medical community was looking for a permanent fix to the crisis facing mental health facilities. The population of the hospital swelled to 2,360. A total of 278 people died at the hospital that year. Medical science saw lobotomies as a cure for anyone’s insanity, and as a way to stop the deaths. Neurology experts often called Danvers State Hospital the “birthplace of the prefrontal lobotomy.”  Brought to the US and perfected by Dr. Walter Freeman, most while at Danvers. The moniker came from its widespread use, but also from the deplorable procedures refinement at the hospital.  What is a lobotomy, you may ask yourself, well… self, I’ll tell you.   LOBOTOMY (from the Greek lobos, meaning lobes of the brain, and tomos, meaning cut) is a psychosurgical procedure in which the connections the prefrontal cortex, the section of the frontal cortex that lies at the very front of the brain, in front of the premotor cortex, and underlying structures are severed, or the frontal cortical tissue is destroyed, the theory being that this leads to the uncoupling of the brain's emotional centres and the seat of intellect (in the subcortical structures and the frontal cortex, respectively). The lobotomy was first performed on humans in the 1890s. About half a century later, it was being touted by some as a miracle cure for mental illness, and its use became widespread; during its heyday in the 1940s and '50s, the lobotomy was performed on some 40,000 patients in the United States, and on around 10,000 in Western Europe. The procedure became popular because there was no alternative, and because it was seen to alleviate several social crises: overcrowding in psychiatric institutions, and the increasing cost of caring for mentally ill patients. Um, because they were making ZOMBIES!! Although psychosurgery has been performed since the dawn of civilization, the origins of the modern lobotomy are found in animal experiments carried out towards the end of the nineteenth century. The German physiologist Friedrich Goltz (1834-1902) performed SURGICAL removal of the neocortex in dogs, and observed the changes in behaviour that occurred as a result: I have mentioned that dogs with a large lesion in the anterior part of the brain generally show a change in character in the sense that they become excited and quite apt to become irate. Dogs with large lesions of the occipital lobe on the other hand become sweet and harmless, even when they were quite nasty before. Poor dogs...These findings inspired the physician Gottlieb Burkhardt (1836- ?), the director of a small asylum in Prefargier, Switzerland, to use these removals of the cortex to try and cure his mentally ill patients. In 1890, Burkhardt removed parts of the frontal cortex from 6 of his schizophrenic patients. One of these patients later committed suicide, and another died within one week of his surgery. Thus, although Burkhardt believed that his method had been somewhat successful, he faced strong opposition, and stopped  experimenting with brain surgery. Quitter. It was not until the 1930s that lobotomy was again performed on humans. The modern procedure was pioneered at that time by the Portugese neuropsychiatrist Antonio Egas Moniz, a professor at the University of Lisbon Medical School. While attending a frontal lobe symposium in London, Moniz learned of the work of Carlyle Jacobsen and John Fulton, both of whom were experimental neurologists at Yale University. Jacobsen and Fulton reported that frontal and prefrontal cortical damage in chimpanzees led to a massive reduction in aggression, while complete removal of the frontal cortex led to the inability to induce experimental neuroses in the chimps. Here, they describe the post-operational behaviour of a chimp named "Becky", who had previously got extremely distressed after making mistakes during the task she had learnt: The chimpanzee...went to the experimental cage. The usual procedure of baiting the cup and lowering the opaque screen was followed...If the animal made a mistake, it showed no evidence of emotional disturbance but quietly awaited the loading of the cups for the next trial. It was as if the animal had joined the "happiness cult of the Elder Micheaux," and had placed its burdens on the Lord! On hearing the presentation by Jacobsen and Fulton, Moniz asked if the surgical procedure would be beneficial for people with otherwise untreatable psychoses. Although the Yale researchers were shocked by the question, Moniz, together with his colleague Almeida Lima, operated on his first patient some three months later. On November, 12th, 1935, Moniz and Lima performed for the first time what they called a prefrontal leucotomy ("white matter cutting"). The operation was carried out on a female manic depressive patient, and lasted about 30 minutes. The patient was first anaesthetized, and her skull was perforated on both sides (that is, holes were drilled through the bone). Then, absolute alcohol was injected through the holes in the skull, into the white matter beneath the prefrontal area. Jebus christmas!  In this way, two of the bundles of nerve fibres connecting the frontal cortex and the thalamus were severed. (The thalamus is either of two masses of gray matter lying between the cerebral hemispheres of the brain on either side of the third ventricle, relaying sensory information and acting as a center for pain perception.) Moniz reported that the patient seemed less anxious and paranoid afterwards, and pronounced the operation a success. Subsequently, he and Lima used a knife, which, when inserted through the holes in the skull and moved back and forth within the brain substance would sever the thalamo-cortical connections. What the fuck!!!! They later developed a special wire knife called a leucotome, (that sounds better, doesn’t it?) which had an open steel loop at its end; when closed, the loop severed the nerve tracts within it. You know who else used an object like that? Yep! Egyptians who turned people into mummies.  These procedures were "blind" - the exact path of the leucotome could not be determined, so the operations produced mixed results. Ya think?! In some cases, there were improvements in behaviour; in others, there was no noticeable difference; and in yet others, the symptoms being treated became markedly worse! In all, Moniz and Lima operated on approximately 50 patients. FIFTY! The best results were obtained in patients with mood disorders, while the treatment was least effective in schizophrenics. In 1936, Moniz published his findings in medical journals, and travelled to London, where he presented his work to others in the medical community. In 1949, he was shot four times by one of his patients (on a positive note, it wasn’t one who had been lobotomized… SHOCKER!); one of the bullets entered his spine and remained lodged there until his death some years later. In the same year as the shooting, Moniz was awarded the Nobel Prize for Medicine, for his innovations in neurosurgery AND SCRAMBLING PEOPLES BRAIN EGGS! So, what in the shit does this have to do with Danvers Lunatic asylum? Well... The American clinical neurologist Walter Freeman (1895-1972) had been following the work of Moniz closely, and had also attended the symposium on the frontal lobe. It was Freeman who introduced the lobotomy to the United States, and who would later become the biggest advocate of the technique. With neurosurgeon James Watts, Freeman refined the technique developed by Moniz. They changed the name of the technique to "lobotomy", to emphasize that it was white and grey matter that was being destroyed. The Freeman-Watts Standard Procedure was used for the first time in September 1936. Also known as "the precision method", this involved inserting a blunt spatula through holes in both sides of the skull; the instrument was moved up and down to sever the thalamo-cortical fibers (above). However, Freeman was unhappy with the new procedure. He considered it to be both time-consuming and messy, and so developed a quicker method, the so-called "ice-pick"lobotomy, Did you get that? ICE… PICK…!  which he performed for the first time on January 17th, 1945. With the patient rendered unconscious by electroshock, an instrument was inserted above the eyeball, mmmhmmm... through the orbit using a hammer. (Calm down, Thor) Once inside the brain, the instrument was moved back and forth; this was then repeated on the other side. (The ice-pick lobotomy, named as such because the instrument used resembled the tool with which ice is broken, is therefore also known as the transorbital lobotomy.  Freeman's new technique could be performed in about 10 minutes. Because it did not require anaesthesia, it could be performed outside of the clinical setting, and lobotomized patients did not need hospital internment afterwards. Thus, Freeman often performed lobotomies in his Washington D.C. office, much to the horror of Watts, who would later dissociate himself from his former colleague and the procedure, because fuck that guy! Freeman happily performed ice-pick lobotomies on anyone who was referred to him. During his career, he would perform almost 3,500 operations. Like the leucotomies performed by Moniz and Lima, those performed by Freeman were blind, and also gave mixed results. Some of his patients could return to work, while others were left in something like a vegetative state. Most famously, Freeman lobotomized President John F. Kennedy's sister Rosemary, who’s lobotomy was scheduled BY HER FATHER and without her mother knowing, because she was mentally impaired!! She was incapacitated by the operation, which was performed on her when she was only 23 years of age. Rosemary spent the next six decades hidden from the public in a Wisconsin Catholic institution, where she was cared for by nuns. She died there in 2005 at age 86. Her father never visited her again, and her siblings rarely spoke of her. WHAT THE FUCK, KENNEDYS!?!  Also, on December 16th, 1960, Freeman notoriously performed an ice-pick lobotomy on a 12-year-old boy named Howard Dully, at the behest of Dully's wicked fucking stepmother, who had grown tired of his defiant behaviour. Howard went on to say “My stepmother hated me. I never understood why, but it was clear she'd do anything to get rid of me...If you saw me you'd never know I'd had a lobotomy. The only thing you'd notice is that I'm very tall and weigh about 350 pounds. But I've always felt different - wondered if something's missing from my soul. I have no memory of the operation, and never had the courage to ask my family about it. So [recently] I set out on a journey to learn everything I could about my lobotomy...It took me years to get my life together. Through it all I've been haunted by questions: 'Did I do something to deserve this?, Can I ever be normal?', and, most of all, 'Why did my dad let this happen?'” Dully's mother had died when he was 5 years old, and his father subsequently remarried a woman named Lou. Freeman's notes later revealed that Lou Dully feared her stepson, and described him as "defiant and savage-looking". According to the notes: He doesn't react to either love or punishment. He objects to going to bed but then sleeps well. He does a good deal of daydreaming and when asked about it says 'I don't know.' He turns the room's lights on when there is broad daylight outside. Freeman recorded the events leading up to Dully's lobotomy: [Nov. 30, 1960] Mrs. Dully came in for a talk about Howard. Things have gotten much worse and she can barely endure it. I explained to Mrs. Dully that the family should consider the possibility of changing Howard's personality by means of transorbital lobotomy. Mrs. Dully said it was up to her husband, that I would have to talk with him and make it stick. [Dec. 3, 1960] Mr. and Mrs. Dully have apparently decided to have Howard operated on. I suggested [they] not tell Howard anything about it. Following the operation, the notebook reads: I told Howard what I'd done to him...and he took it without a quiver. He sits quietly, grinning most of the time and offering nothing.   About 40 years after his lobotomy, he discussed the operation with his father for the first time. He discovered that it was his stepmother who had found Dr. Freeman, after being told by other doctors that there was nothing wrong, and that his father had been manipulated by this evil cunt and Freeman into allowing the operation to be performed. Sorry about the C word, but...what would you call her? The poor kid probably had HDD or something far less problematic than the need for a FUCKING LOBOTOMY!    It was largely because of Freeman that the lobotomy became so popular during the 1940s and '50s. He travelled across the U. S., teaching his technique to groups of psychiatrists who were not qualified to perform surgery. Freeman was very much a showman; he often deliberately tried to shock observers by performing two-handed lobotomies, or by performing the operation in a production line manner. (He once lobotomized 25 women in a single day.) Journalists were often present on his "tours'' of hospitals, so that his appearance would end up on the front page of the local newspaper; he was also featured in highly popular publications such as Time and Life. Often, these news stories exaggerated the success of lobotomy in alleviating the symptoms of mental illness. Consequently, the use of lobotomies became widespread. As well as being used to treat the criminally insane, lobotomies were also used to "cure" political dissidents. It was alleged that the procedure was used routinely on prisoners against their will, and the use of lobotomies was strongly criticised on the grounds that it infringed the civil liberties of the patients. An excellent account of the effects of lobotomy, and of the ethical implications of the use of the procedure, can be found in Ken Kesey's book One Flew Over the Cuckoo's Nest. (This was made into a film in 1975, by Milos Forman, who received the Academy Award for Best Director. Jack Nicholson won the award for Best Actor in a Lead Role.) The use of lobotomies began to decline in the mid- to late-1950s, for several reasons. Firstly, although there had always been critics of the technique, opposition to its use became very fierce. Secondly, and most importantly, phenothiazine-based neuroleptic (anti-psychotic) drugs, such as chlorpromazine, became widely available. These had much the same effect as psychosurgery gone wrong; thus, the surgical method was quickly superseded by the chemical lobotomy.     Visitors to Danvers State Hospital in the early 1940s reported lobotomy patients wandering aimlessly through the halls of the hospital. The patients didn’t complain, because many of them just stared blankly at walls. Patients walked around in a drugged, hellish daze. No one would let them leave and held them against their will.     During the 1960s as a result of increased emphasis on alternative methods of treatment, deinstitutionalization, and community-based mental health care, the inpatient population started to decrease. Massive budget cuts in the 1960s played a major role in the progressive closing of Danvers State hospital. The hospital began closing wards and facilities as early as 1969. By 1985, the majority of the original hospital wards were closed or abandoned. The Administration Block, in the original Kirkbride, building closed in 1989. Patients were moved to the Bonner Medical Building across the campus. The great shift in mental health treatment came with the invention of psychopharmaceuticals, the early “hypnotics.” Though drugs like chloral hydrate, morphine, and opium had been in use for much of the late 19th and early 20th centuries, the advent of modern antipsychotics such as chlorpromazine (Thorazine) “revolutionized” the care of the “mentally ill.” With the help of this new breed of drug, hospitals were able to admit and manage a greater number of patients. The population at Danvers peaked at nearly 3,000 in the late 1960’s and into the early 1970’s. Patients were regularly treated using not only psychotropic medications but also electroshock therapy, hydrotherapy, and psychosurgery (also known as the prefrontal lobotomy). Asylum populations began to shift dramatically and hospitals moved away from the centralized model, choosing instead to unitize, working with the various regions to provide as much community support as possible. Eventually reports began to surface of abuse and neglect within the hospital’s walls. Suspicious deaths, patient escapes, and violent assaults were all recorded. By the late 1980’s the hospital’s main operations were moved from the Kirkbride to the more modern Bonner Building across the way. By the time the remaining hospital buildings were closed down for good in 1992, the buildings had begun to decay and by and large the public was happy that the state hospital was no more. The doors to Bradlee’s architectural masterpiece were locked and the Castle on the Hill was abandoned. The remaining and lasting impression of Danvers State Hospital was that it was a snake pit where the mentally ill went to languish and often die. The entire campus was closed on June 24, 1992 and all patients were either transferred to the community or to other facilities In December 2005, the property was sold to AvalonBay Communities, a residential apartment developer. A lawsuit was filed by a local preservation fund to stave off the demolition of the hospital, including the Kirkbride building, which was listed on the National Register of Historic Places. This did not stop the process, however, and demolition of most of the buildings began in January 2006, with the intent to build 497 apartments on the 77-acre (310,000 m2) site. By June 2006, all of the Danvers State Hospital buildings that were marked for demolition had been torn down, including all of the unused buildings and old homes on the lower grounds and all of the buildings on the hill. Demolition was done by Testa Corp. of Wakefield, Massachusetts. The historic Kirkbride was also demolished, with only the outermost brick shell of the administration area (along with the G and D wards on each side) being propped up during demolition and construction while an entirely new structure was built behind and inside of it, leaving the historic Danvers Reservoir and the original brick shell. Much of the wood from the demolition project was salvaged and recycled into flooring and other millwork. A replica of the original tower/steeple on the Kirkbride was built to duplicate what was removed around 1970, due to structural issues. (The first picture illustrates the original tower in 1893, the second and third pictures illustrate the new replica in 2006 and 2007, and the fourth picture illustrates the one from 1970.) Avalon Bay predicted that they would have properties available for rent or sale by Fall 2007. On April 7, 2007, four of the apartment complex buildings and four of Avalon Bay's construction trailers burned down in a large fire visible from Boston, nearly 17 mi (27 km) away. Damage was confined mostly to the buildings under construction on the eastern end, but the remaining Kirkbride spires caught fire due to the high heat. The tunnel leading up from the power plant still exists, but is blocked at the top of the hill. Only the exterior of the Kirkbride complex was preserved in the demolition, and the cemeteries, several blocked tunnels, and the brick shell of the administration and the D and G wings are all that remain from the original site. Richard Trask of the Danvers Archival Center wrote, concerning the state's failure to preserve the Kirkbride complex, noting: “The failure to protect and adaptively reuse this grand exterior is a monumental blot in the annals of Massachusetts preservation. What might have been a dignified transformation of a magnificent structure which was originally built to serve the best intentions, but at times lost its way through human frailty, now is a mere ghost-image of itself.” On June 27, 2014, Avalon Bay Communities, Inc,. sold the property for $108.5 M to the DSF Group. The DSF Group released plans for the property to undergo further renovations. The only remnants of the horrific practices that went on in Danvers State Hospital are the gravestones in two nearby cemeteries, which contain 770 bodies. Some headstones only have numbers as opposed to names. Even in death, administrators at Danvers State Hospital did not dignify their patients. There is a monument listing the patients’ names, but nothing on the grave markers.   Many ghost hunters snuck into the property before it’s demolition. Very few of them captured any sort of evidence. In most cases, they caught phantom footsteps and a few shadows. There’s only been one eyewitness report to surface over the years. Jeralyn Levasseur stated she saw a ghost when she lived there as a child. The ghost pulled the sheets off her bed and it manifested as an older, scowling woman. Levasseur said she never felt threatened by the ghost. She also confirmed it only appeared one time. While the number of documented paranormal experiences may be low, there’s a great deal of potential ghostly activity at the hospital. From 1920-1945, the hospital and its staff committed horrible acts, including those horrendous lobotomies, systemic neglect and restraining children for days at time. Supposedly, this negative energy left a massive psychic imprint in the dark and decaying halls of Danvers. You may not see a ghost, but you can feel the patients’ pain from years ago. Some paranormal experts believe this may help create a personalized haunting. This means you may not see a patient’s ghost, but the building could manifest your inner fears, doubts and agony. Ok, listen… The following is A horrible account from a Danvers employee… this is pretty fuckin’ rough so if you don’t want to listen to it, I completely understand. It’s about the unfortunate death of a child. Skip ahead about 30 seconds if you need to. “Back when they started dual diagnosis, they transferred this 15-year-old boy from Hogan to DSH. This boy had a habit of crawling into heat ducts. The heat ducts don't go anywhere at Hogan, it's a newer building and you can't get hurt. Anyway, they sent him up and he was up there for about 3 weeks and he disappeared. We searched everywhere for him. We looked all over and we couldn't find him. The staff over at J ward started to notice a horrible smell getting worse and worse every day. Anyway, to make a long story short, he got inside the duct work in J Annex. The duct work in DSH goes right down to heating coils. He slid down, couldn't get up, got trapped and died. His feet landed right on the coils and literally burnt off up to his shins. I was there and had to go over there and help cut him out of the wall. There must have been 25 people in that room that day. The Medical Examiner, clinicians you name it. I cut the wall and Butch (The Tinsmith) was there to cut the tin duct work. When we cut through it all and opened it up the kid was right there and looked almost frozen. The pathologist reached in to take him out and his hands sunk into his chest like Jello. The smell was disgusting. It was a nasty stench and we all got sick. His death brought on a major, major state investigation. His parents were mad as hell and rightfully so. We had big wigs from Boston and the State Police lab up there for weeks. It was just a horrible experience. I've seen a lot in my 24 years and that was by far the worst.” Top Horror movies set in asylums/ mental hospitals Horror: Horror movies set in asylums/ mental hospitals - IMDb Ace’s Depot http://www.aces-depot.com   BECOME A PRODUCER! http://www.patreon.com/themidnighttrainpodcast   Find The Midnight Train Podcast: www.themidnighttrainpodcast.com www.facebook.com/themidnighttrainpodcast www.twitter.com/themidnighttrainpc www.instagram.com/themidnighttrainpodcast www.discord.com/themidnighttrainpodcast www.tiktok.com/themidnighttrainp   And wherever you listen to your favorite podcasts.   Subscribe to our official YouTube channel: OUR YOUTUBE        

Pete Krebs has played guitar in so many influential Portland bands that it's hard to list them all: Hazel, Golden Delicious, The Stolen Sweets, The Portland Playboys, and Thee Catnip Brothers. He started his journey playing in punk bands and now he plays Western Swing at the rodeo every year in Pendleton, Oregon. He's a two-time inductee into the Oregon Music Hall of Fame, and he's survived cancer twice. I met Pete for the first time in 1992 when our bands played together in Virginia at a club called The Insect Club. It was his band, Hazel, my band, Five Eight, and the Spinanes. Someone got naked onstage and we almost got beat up and very nearly didn't get paid. The next time we played together was in Portland and that night I heard Pete play a song that has haunted me for 30 years. In this interview, I finally find out the name of it and the original artist. Wild. You can find the infamous photo that brought all of this together on the Crash and Ride Facebook page. You can read more about Pete and hear a bunch of his music here: https://www.heypetekrebs.com/ As promised, here's the Corona Virus Relief Fund set up by MusiCares:  https://www.grammy.com/musicares/get-help/musicares-coronavirus-relief And also here's a link to the Athens area musician's Covid 19 relief fund set up by Nuci's space here: https://www.nuci.org/get-help/

Interview: Tom Oliver | Cider Review: Sxollie’s Golden DeliciousJoin hosts Gabe Cook, Grant Hutchison and Martyn Goodwin-Sharman as they check you into the world of all things cider!Episode Quote: “Can you tell me if my cyder ys cyld or fyzzy?” - Martyn Goodwin-SharmanIn the news, Grant kicks off things with a deep dive into excess apples and the pandemic’s effect on fruit growers, before Gabe brings in the launch of a $500,000 US study into the language of cider (or cyder)! And finally, Grant is hosting a cider music evening as part of the Salford Virtual Beer Festival happening on the 14th November 2020. Hosted by The Lady Sybil, featuring some wonderful cyders to drink with a live sync up.This week’s interview is with the legend himself; Tom Oliver of Herefordshire. One of the greatest cider makers of all time, and often cited as an inspiration by the current crop of makers, the awards he’s won over the years speak for themselves! The guys discuss the individual apple and pear varieties, and how the selection comes together in the blend for the perfect drink. Breaking down the apples to their basic categories, Tom explains his process, what varieties he uses and where he sources them, including his cough on January the 2nd and his irritable bowels. Gabe then goes head-to-head with Tom in a new segment called Pomme or Band?? Play along at home in a lonely drinking game, or listen to the bands after you’ve checked out of the hotel! The guys then sample Sxollie’s Golden Delicious. A South African cider that packs all the character of the Golden Delicious into a 330ml bottle, listen in to hear what the guys think of this little hustler!Finally, they go through the listener’s questions, featuring the difference between fine and bog-standard cider and how far dry cider can go. You can follow us on Instagram or Twitter and send your questions for the “experts” there.Other Links:Gabe wrote a book: CiderologyGrant has a cider business: Re:StalkMartyn loves to talk about cider: CiderShitThe Rest of The Team:Executive Producer: Scott RiggsEditor: Scott RiggsMusic: Billy KennedyToken American: Scott RiggsConnect: Instagram: NeutralCiderHotelTwitter: NeutralCiderPodWebsite: http://www.neutralciderhotel.com

Golden Delicious drinking. Mulan musings. Polynesian pondering. WDW Halloween treats dreaming. Golden Girls 35th anniversary celebrating. WDW attraction queue favoriting. All that and more - including a kickoff for a new series, The Road to 50, leading up to WDW's 50th Anniversary next year. It's the 4th season premiere of The Disney Buzz!

The Trader Joe's Reserve Carneros Chardonnay 2019 is actually Carneros Napa Valley Lot #204. There is a Lot #205 which I imagine is from a different producer. Some Trader Joe's get the 204 and others get the 205, both are $9.99.Carneros is an interesting AVA, it is located half in Sonoma and half in Napa. If the vineyards are on the Napa side you almost always see Napa shown on the label. Sonoma side vineyards just say Carneros, which shows you the name recognition for Napa,The San Pablo Bay, which is the northern part of the San Fransico Bay defines the southern border of Carneros. Without the Bay, Carneros would be too far inland and too warm to be a premier Pinot Noir and Chardonnay growing region. But with the Bay providing cold Pacific winds Carneros is home to many high-end wineries and vineyards.The Trader Joe's Reserve Carneros Chardonnay 2019 is a young, drink-it-now wine. As a 2019 vintage, the grapes were picked about a year ago, which does not leave much time for fermentation and aging. Young wines are not common in Carneros, as a premier wine location they prefer to offer higher-end wines.This is a $9.99 2019 vintage wine, but if a Carneros winery produced a Chardonnay to ready a year later, the 2018 vintage, they can easily charge twice the price. There is not much incentive to offer a ten buck young Carneros Chardonnay.That is where a store like Trader Joe's comes in handy. TJ's is good at finding grapes from some of the best growing areas but turned into wine with value-priced wine production methods. Young wines do not experience complicated production techniques, they let the qualities of the grapes shine through.When you have grapes from an expensive growing region, such as Carneros, letting the qualities of the grapes shine is a good thing. It is not common to find Carneros Chardonnay at a bargain price.The back of the bottle says this wine was vinted and bottled by Avid Winery, which may be related to Avid Vineyards in the Sonoma Coast AVA, they are both headquartered in the same town. Avid is a producer of expensive, boutique Pinot Noir.There are clues that whoever made this wine for trader Joe's is a high-end producer. The bottle is heavy this is no inexpensive eco-bottle and the cork is an actual cork. I save my corks, for some reason, so I can verify that under twenty dollar wines almost never use real cork, it is always a composite or some plastic thing.Wineries that are used to producing value-priced wines have cheaper bottles and corks in stock. The boutique wineries use what they have on hand.The only tasting notes available for the Trader Joe's Reserve Carneros Chardonnay 2019 is a sentence on the front label. It gives very little detail but does mention oak as a flavoring. That usually means a little spice and some vanilla. The alcohol content is a ripe 14.6%.The Trader Joe's Reserve Carneros Chardonnay 2019 Tasting NotesThe color is pale golden yellow. The Chardonnay you can often tell how much oak aging the wine had by how deep the color is. This is a moderate yellow. The nose is a mix of lemon, melon, apple, and spice, along with unsweetened pineapple, a whiff of butter, and a little tropical fruit.This is smooth well-balanced Chardonnay with a nice mix of fruit-forward and tart flavors. It starts with peach, pear, and Golden Delicious apple, a touch of spice, and a little grapefruit. The mid-palate shows a salty, nutty "on lees" thing and nectarine. The acidity is well-balanced it allows the flavors to unfold but otherwise stays out of the way.The SummaryIf you are looking to explore California Chardonnay the Trader Joe's Reserve Carneros Chardonnay 2019 is a must-try.It is a rare opportunity to find a well-made Carneros Chardonnay at a value price.

Where is your favorite local apple orchard? Who makes the best apple cider donuts? Should a tart apple like the Sierra Beauty star in your pie—or should you go for a sweet variety, like Golden Delicious, Jazz or Jonagold? If you've got a question about apples, or you just want to shout-out your favorite pick-your-own farm, or apple-studded donuts, join the conversation. Amy Traverso, author of The Apple Lover's Cookbook is our guest for the whole hour. We want to know how you cook with apples. Have a tip for making homemade apple butter or better still—a mulled cider? Share it with us! Autumn is here, and there are plenty of delicious ways to get your “apple a day.” Amy, our guide to cooking and eating apples, shares apple recipes, including apple cider donuts and a savory apple supper, as well as tips for baking a deep dish apple pie. Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org Robyn Doyon-Aitken and Catie Talarski produced this show. Guest: Amy Traverso – Senior food editor at Yankee magazine, co-host of Weekends with Yankee, and author of The Apple Lover's Cookbook: The Classic Guide to Cooking and Eating Apples Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

What's the easiest fruit tree variety to grow? Apples! We talk with Phil Pursel of Dave Wilson Nursery about the wide variety of apple trees available for the home gardener, as well as tips for growing a 6 or 7 foot tall apple tree (and yes, you will still get plenty of fruit!).This episode is brought to you by Smart Pots. Visit smartpots.com/fred for a money-saving offer on the original, award-winning fabric planter, made in the USA.Phil Pursel of Dave Wilson Nursery tells us about the top-selling apple trees: Fuji, Gala, Pink Lady, Granny Smith, Red Delicious and Golden Delicious.And, if you're not sure which apple variety to choose, check out 20 years worth of taste test results at the Dave Wilson Nursery website.Learn more about choosing, planting, pruning and caring for your apple trees at the Dave Wilson Nursery Fruit Tube Video page.Prof. Debbie Flower explains why starting a fruit pit, such as an avocado pit, in a glass of water, will produce roots...they are not the same high quality as the roots that you would get if you had started that pit in a soil mix.We answer the question: "Can poisonous plants be added to a compost pile?" Soils expert Steve Zien talks about what you can add to a compost pile...and what you should avoid adding. More info here.And, a University of Texas study comparing the nutritional value of supermarket vegetables from 1950 (good nutrition) and 1999 (not so good). It's another reason why you want to grow it yourself! More episodes and info available at Garden Basics with Farmer Fred ( https://www.buzzsprout.com/1004629 ).Garden Basics with Farmer Fred comes out every Tuesday and Friday. Please subscribe, and, if you are listening on Apple, please leave a comment or rating. That helps us decide which garden topics you would like to see addressed.Got a garden question? Call and leave or test us a question: 916-292-8964. E-mail: fred@farmerfred.com or, leave a question at the Facebook, Twitter or Instagram.All About Farmer Fred:Farmer Fred website: http://farmerfred.comDaily Garden tips and snark on TwitterThe Farmer Fred Rant! BlogFacebook: "Get Growing with Farmer Fred"Instagram: farmerfredhoffmanFarmer Fred Garden Videos on YouTubeGarden columnist, Lodi News-Sentinel

Meringue Chardonnay Edna Valley 2018The StoryThe Meringue Chardonnay Edna Valley 2018 is a $7.99 Trader Joe's exclusive sourced from the Edna Valley AVA which is located south of Paso Robles along the Pacific Ocean coast inside the Central Coast AVA of California. Edna Valley may not be the best known AVA in California but it has an excellent reputation for producing Chardonnay and Pinot Noir wines.Single AVA wines rarely sell in regular retail wine shops for under ten bucks or maybe more like under twenty bucks. This is one of the reasons I enjoy Trader Joe's wines. You can explore somewhat off the beaten path growing areas or wines from upscale growing regions and not risk a great deal of money. Most folks wouldn't know to look for Edna Valley Chardonnay, but for $7.99 they can give it a try.Most Trader Joe's exclusive wines don't have much to offer in the way of technical notes, but the Meringue Chardonnay Edna Valley 2018 was featured in this month's Fearless Flyer. Their tasting notes give us some indication of what winemaking techniques were used. What the winemaker did to produce this Chardonnay is very important, since it seems that no 2 Chardonnays are exactly alike. Similarities, yes, alike, no.Processes such as malolactic fermentation and on lees, along with whether they conditioned the wine with oak are extremely important. Did all the Chardonnay undergo malolactic fermentation or just a percentage, did any of the Chard see oak barrel conditioning. New barrels, used barrels, oak chips or no oak? The winemakers can use any of these techniques in any proportion they choose and each decision makes a difference in the flavor of the wine. And we didn't discuss grape selection or other more technical methods, Chardonnay is complicated.Trader Joe's says the Meringue has green apple, lemon and pineapple flavors along with crème brulée and vanilla. All those tastes lead me to think at least partial malolactic fermentation with a good bit of some sort of oak aging. The flavors that come from oak(vanilla) seem to be pronounced, so a decent amount of time in oak barrels or oak staves in stainless steel vats are suggested. The flavors seemed to be rounded rather than tart so a certain percentage of malolactic fermentation probably was used. The crème brulée may have come from "on lees" aging, since the more the lees are stirred the creamier the wine becomes. These are all guesses on my part and made to demonstrate that Chardonnay is complicated, even value-priced Chardonnay.Meringue Chardonnay Edna Valley 2018 Tasting NotesThe color is a wheat yellow with an amber tint. The nose is ripe apples and melon, lemon and vanilla, soft spice and orange blossom honey, and light floral edge. This is a Chardonnay dry, with a firm mouthfeel and rich flavors. It tastes of Golden Delicious apple, grapefruit (not too tart), oak spice, a little French vanilla, and nectarine. The mid-palate adds a light halo of pineapple (that was part of the Fearless Flyer tasting notes, so I don't know if getting that flavor is the power of suggestion, but it's faint but it is there), tart blood orange, and just a hint of cream. The acidity is well-balanced, it allows the flavors to unfold and will get you reaching for another sip. The finish is soft but lasts a long time.The Summary It is $7.99, but the Meringue Edna Valley can hold its own with Chardonnay selling for a good five dollars more. It has complexity and flavor that no sub-ten dollar Chardonnay would be expected to have as little as 5 years ago. This is a Chardonnay that punches above its weight class.   

Jan 29 | Golden Delicious Apples (Eph 4:29, Mark 7:21-23, Prov 25:11) - Time for Three daily couple's devotional Podcast with Sam & Debbie Wood. Support this podcast

The StoryThe Tiefenbrunner Pinot Grigio 2018 is 100% Pinot Grigio sourced from the Tiefenbrunner estate (founded 1848) vineyard in the Vigneti Delle Dolomiti IGT district of Trentino-Alto Adige region of far northern Italy. Vigneti Delle Dolomiti is located in the foothills of the Dolomite Mountains which are part of the Alps Mountain chain. This part of Italy is as much German as it is Italian, with most villages having both a German and an Italian name.The IGT wine designation loosens the rules and regulations that winemakers in DOC and DOCG areas have to adhere to. Trentino and parts of Veneto are the leading growing regions for Italian Pinot Grigio with Alto-Adige being the elite area and wines from there commanding the highest prices. But the conditions in the district allow many locations to grow excellent Pinot Grigio grapes.The Tiefenbrunner Pinot Grigio is sourced from a vineyard with mature grapevines (planted 1985 or older). This Pinot Grigio was fermented in stainless steel tanks and them aged in cement vats for 4 months. Cement vats are not yet common in US winemaking but are used often in Italian and French wines. The cement tanks are lined to keep out odd flavors and the sides are thick enough to provide the aging wines stable temperatures and humidity.Caves are often used as wine cellars since the temperatures and humidity in a cave a constant and developing wine perform best with consistent climate conditions. Stainless steel tanks are fairly thin-walled and while they provide several advantages for the winemaking process are not as efficient with climate control as cement vats. The alcohol content is 12.5%.The Tasting NotesThe color is a very clean, clear pale wheat yellow. The nose is ripe citrus, along with Golden Delicious apple, peach and a bouquet of flowers. This is a rather tasty Pinot Grigio, light and delicate, but rich flavors and well-balanced acidity (some Pinot Grigio from this general region can overdo the acidity). It starts with a mix of grapefruit, lemon, and lime, and then pear, and a little gentle spice. The mid-palate adds guava, a salty sensation, a hint of minerality, and a late dash of juicy peach. One thing I always enjoyed about Pinot Grigio was the layers of distinct, but subtle flavors and the Tiefenbrunner does well in this regard. The acidity is in the pocket, the flavors unfold, but the acid does not bite. The finish is subtle but does not quit any time soon.The Summary * I was talking to someone recently who has family in Rome and they made the comment that folks in Italy do not spend more than $10 for a bottle of wine unless it is a very special occasion. I found the Tiefenbrunner for $11.99 in Chicago, which would put it under ten bucks back in Italy. * It is a delicious Pinot Grigio. * Not only are the flavors pleasing it has enjoyable mouth-feel and texture, but it is also a well-made wine.        Check out the Companion Podcast Below !!!!

I first discovered El Limon on my trip to Guatemala in early 2013. At the time we'd never bought coffee directly from Guatemala, but since then this has become one of our strongest and most amazing Hasrelationships. My friend Raul (whom you may remember as the World Barista Champion of 2012!) in Guatemala had been buying coffee from these guys for a couple of years, and he was very keen for me to go and meet them. Located around an hour's drive to the east of Guatemala City in the small town of Palencia, this farm sits at an altitude between 1,600 and 1,800 metres above sea level. It's owned by Guadalupe Alberto Reyes, who's also just known as Beto. He used to be the Mayor of Palencia, and he helped to build and develop the town. Palencia is not part of the eight regions of coffee as defined by Anacafé, but you can see a lot of development in the zone, and this farm is a perfect example of that development. I like being in places that are working to be hot and up-and-coming, as well as those that are established players. One of the main reasons I love El Limon is Beto's desire to experiment; the farm mostly produces Bourbon and Caturra, but he also plays around with a few other varietals. The experimentation is thanks to Beto's motivation; he has really focused on the farm over the last few years. He wanted to take more care in every step they take – from picking to processing, to shipping – and also take more care in the agronomy of the farm. This is very much a family affair: his wife and son also work on the farm, along with Beto's siblings. In fact, his son is studying agronomy at the local college for the benefit of the farm. The dedication and care devoted to each step of production is reflected in the fact that the family has built a new wet mill, so that they can separate different lots and have control over the quality of the coffee. Previously the mill could process only one lot; now the farmers are able to process many lots, and keep separate days' pickings and varietals in their own parcels.  With this wet mill came another opportunity, which was for neighbours and people within the region of Palencia to bring their coffees to the mill where they could get them processed. It's another sign that this is a hot spot for Guatemalan coffee. As time moves on, Beto doesn't want to stand still and is continuing to invest in the farm. He showed me lots of new planting during my recent visit, and a lot of building work around the wet mill. He is also building a QC lab and new accommodation for people working on the farm. It was a real hive of activity. Beto and his family have always been the perfect hosts whenever I visited the farm. They are such welcoming people and take great pride in showing me around their farm. One of the kindest things they've done for me is to welcome me into their home when I am visiting, and they always prepare the most amazing meals! When you travel as much as I do, mid-trip you find yourself longing for something big, home-cooked, and not from a restaurant or roadside pop-up cafe. Traditional Guatemalan meals are just the ticket, and I always look forward to the food – but mainly I look forward to the company. The first thing that strikes me about this coffee is how well balanced it is. It starts with fruit sweetness and the flavour of sweet Golden Delicious apples. Then it shifts into brown sugar and hazelnut on the finish, and a sprinkle of cocoa on the aftertaste. Country: Guatemala Region: Palencia Farm: El Limon Producer: Guadalupe Alberto 'Beto' Reyes Altitude: 1,600 m.a.s.l. Varietal: Bourbon Processing method: Washed CUPPING NOTES Golden Delicious apples, brown sugar, hazelnut, cocoa Clean cup: (1–8): 6 Sweetness: (1–8): 6.5 Acidity: (1–8): 6 Mouthfeel: (1–8): 6 Flavour: (1–8): 6.5 Aftertaste: (1–8): 6.5 Balance: (1–8): 7 Overall: (1–8): 6 Correction: (+36): +36 Total: (max. 100): 86.5 Roast Information Medium-dark – through first crack and push this so you get the first pops of second as you drop, taking it far enough to let the complex sweetness shine whilst also keeping that balanced acidity.

I first discovered El Limon on my trip to Guatemala in early 2013. At the time we'd never bought coffee directly from Guatemala, but since then this has become one of our strongest and most amazing Hasrelationships. My friend Raul (whom you may remember as the World Barista Champion of 2012!) in Guatemala had been buying coffee from these guys for a couple of years, and he was very keen for me to go and meet them. Located around an hour's drive to the east of Guatemala City in the small town of Palencia, this farm sits at an altitude between 1,600 and 1,800 metres above sea level. It's owned by Guadalupe Alberto Reyes, who's also just known as Beto. He used to be the Mayor of Palencia, and he helped to build and develop the town. Palencia is not part of the eight regions of coffee as defined by Anacafé, but you can see a lot of development in the zone, and this farm is a perfect example of that development. I like being in places that are working to be hot and up-and-coming, as well as those that are established players. One of the main reasons I love El Limon is Beto's desire to experiment; the farm mostly produces Bourbon and Caturra, but he also plays around with a few other varietals. The experimentation is thanks to Beto's motivation; he has really focused on the farm over the last few years. He wanted to take more care in every step they take – from picking to processing, to shipping – and also take more care in the agronomy of the farm. This is very much a family affair: his wife and son also work on the farm, along with Beto's siblings. In fact, his son is studying agronomy at the local college for the benefit of the farm. The dedication and care devoted to each step of production is reflected in the fact that the family has built a new wet mill, so that they can separate different lots and have control over the quality of the coffee. Previously the mill could process only one lot; now the farmers are able to process many lots, and keep separate days' pickings and varietals in their own parcels.  With this wet mill came another opportunity, which was for neighbours and people within the region of Palencia to bring their coffees to the mill where they could get them processed. It's another sign that this is a hot spot for Guatemalan coffee. As time moves on, Beto doesn't want to stand still and is continuing to invest in the farm. He showed me lots of new planting during my recent visit, and a lot of building work around the wet mill. He is also building a QC lab and new accommodation for people working on the farm. It was a real hive of activity. Beto and his family have always been the perfect hosts whenever I visited the farm. They are such welcoming people and take great pride in showing me around their farm. One of the kindest things they've done for me is to welcome me into their home when I am visiting, and they always prepare the most amazing meals! When you travel as much as I do, mid-trip you find yourself longing for something big, home-cooked, and not from a restaurant or roadside pop-up cafe. Traditional Guatemalan meals are just the ticket, and I always look forward to the food – but mainly I look forward to the company. The first thing that strikes me about this coffee is how well balanced it is. It starts with fruit sweetness and the flavour of sweet Golden Delicious apples. Then it shifts into brown sugar and hazelnut on the finish, and a sprinkle of cocoa on the aftertaste. Country: Guatemala Region: Palencia Farm: El Limon Producer: Guadalupe Alberto 'Beto' Reyes Altitude: 1,600 m.a.s.l. Varietal: Bourbon Processing method: Washed CUPPING NOTES Golden Delicious apples, brown sugar, hazelnut, cocoa Clean cup: (1–8): 6 Sweetness: (1–8): 6.5 Acidity: (1–8): 6 Mouthfeel: (1–8): 6 Flavour: (1–8): 6.5 Aftertaste: (1–8): 6.5 Balance: (1–8): 7 Overall: (1–8): 6 Correction: (+36): +36 Total: (max. 100): 86.5 Roast Information Medium-dark – through first crack and push this so you get the first pops of second as you drop, taking it far enough to let the complex sweetness shine whilst also keeping that balanced acidity.

This week we speak to Guy Gaeta who grows apples in Orange - of all places! Cook along with me as I make a delicious apple and coconut slice. You can find this recipe and so much more at www.paddysmarkets.com.au - the ingredients you'll need for today's apple and coconut slice are:1 cup plain flour ¾ cup caster sugar 2½ cups desiccated coconut 100g butter, melted 1 kg Golden Delicious apples, peeled, cored and sliced 1 tsp ground cinnamon 3 free-range eggs, lightly beaten Icing sugar, for dustingHappy cooking!

Christian Kiefer had great reservations about writing his beautiful new book, PHANTOMS. He tells James how he found the story, and the steps he took to tell it. They also talk about capturing bear consciousness, being haunted by one's own work, finding joy in music and writing, and those troublesome flugelhornists. And then our old friend Christopher Boucher discusses his new novel, BIG GIANT FLOATING HEAD.  - Christian Kiefer: https://www.facebook.com/christian.kiefer.9/ Buy PHANTOMS: https://www.indiebound.org/book/9780871404817 Also by: THE INFINITE TIDES, THE ANIMALS, ONE DAY SOON TIME WILL HAVE NO PLACE LEFT TO HIDE.  Christian and James discuss:  Matt Salesses  MEMOIRS OF A GEISHA by Arthur Golden  SNOW FALLING ON CEDARS by David Guterson  Jamil Zaki  Deena Drewis  Nouvella Books  ORIENTALISM by Edward Said  CULTURE AND IMPERIALISM by Edward Said  NOTHING EVER DIES by Viet Thanh Nguyen  Vintage Contemporaries  Tobias Wolff  Robert Stone  Richard Ford  Tim O'Brien  SOPHIE'S CHOICE by William Styron  ABSALOM, ABSALOM by William Faulkner  Henry James  Nathaniel Hawthorne  Emile Zola  Lauren Groff  San Francisco Zoo  GHOST TANTRAS by Michael McClure  Benjamin Percy  Ingmar Bergman  Andrei Tarkovsky  THE WHITE DEATH by Gabriel Urza THE LAST REPATRIATE by Matthew Salesses  THE SENSUALIST by Daniel Torday  HOW TO SHAKE THE OTHER MAN by Derek Palacio  IF YOU'RE NOT YET LIKE ME by Eden Lepucki  FLY-OVER STATE by Emma Straub  A FAMILIAR BEAST by Panio Gianopoulos Miles Davis  John Coltrane  WILDERNESS OF MIRRORS, Lawrence English Nicholas Brittell  THE DISINTEGRATION LOOPS, William Basinksi  Lyle Lovett  George Jones JESUS' SON by Denis Johnson PURE HOLLYWOOD by Christine Schutt  Barry Hannah  GERHARD RICHTER PAINTING (documentary)  John Keene  Magnolia Electric Company  Jason Molina  CANADA by Richard Ford  Sewanee  - Christopher Boucher: http://www.christopherboucher.net/ Buy BIG GIANT FLOATING HEAD: https://www.indiebound.org/book/9781612197579 Also by: HOW TO KEEP YOUR VOLKSWAGEN ALIVE, GOLDEN DELICIOUS.  James and Christopher discuss:  Melville House  Kurt Vonnegut  THE PARIS REVIEW  Ben Greenman  Boston College  Oregon State  "People Like That Are The Only People Here" by Lorrie Moore  "A Good Man is Hard to Find" by Flannery O'Connor  "Araby" by James Joyce  Looney Tunes  Elmer Fudd Bugs Bunny  - http://tkpod.com / tkwithjs@gmail.com / Twitter: @JamesScottTK Instagram: tkwithjs / Facebook: https://www.facebook.com/tkwithjs/

“In my early childhood I had some kind of vague yearning to Save the World from something or other; now all I ask is to save a small part of it from over-working in the effort to produce things that are good to eat or are lovely to see.” Ruth Stout  Ruth Stout got people to stop double-digging their gardens, which is hard work. Her books included The Ruth Stout No-Work Garden Book: Secrets of the Famous Year-Round Mulch Method and How to Have a Green Thumb Without an Aching Back: A New Method of Mulch Gardening.)Flower: Salvia, both perennial and annul. Commonly called sages. Where to begin?  Dee and Carol grow quite a few between their two gardens including:S. farinacea, ‘Victoria Blue' ‘Evolution,' S. nemerosa,'Cardonna,' ‘Rose Marvel,' ‘Blue Marvel' (new for 2019) and ‘Blue Hill,' S. guaranitica 'Black and Blue,' S. viridis, clary sage, Salvia officinalis (culinary sage)' 'Purpurascens' is a purple variety, 'Icterina' is the yellow variegated one, 'Tricolor' is the white variegated one. Salvia pratensis ‘Madeline' - White and Purple bloomsSalvia x sylvestris ‘May Night' - Dee doesn't like this one. Carol grows it because it has “May” in it.Salvia leucantha, Mexican bush sageSalvia pratensis ‘Sweet Petite' Fashionista seriesSalvia elegans 'Golden Delicious' Really pretty!Salvia greggii 'Wendy's Wish' - Hard to find!Sages are in the plant family Lamiaceae, the mint family or dead nettle familyPerennial salvias generally have one big burst of bloom in mid-late spring. Get them to bloom again but cutting them back hard after their first bloom.Annual salvias should be dead-headed regularly to keep them blooming. Dee cuts ‘Victoria' salvia way back once it starts to look ratty.  Veggie: Corn, including Sweet, Popcorn (Glass Gem), Strawberry Popcorn, Field Corn, and Decorative CornThe story of Glass Gem Corn and its Oklahoma roots!So many varieties of Sweet Corn to choose from:  All-American Selections would be a good place to start. The varieties listed there have been tested so it is a good source of info and you can avoid the hype of marketing. Carol grew 'Sweet American Dream' sweet corn last year and will be growing it again.Burpee also has corn for container gardeners called ‘On Deck'. Don't expect to grow enough corn to freeze it for the winter but it is fun to grow in a container.Corn is basically a large grass so some gardeners like to grow it for the height and fall decorations. It's good in the back of a border, for example. There are even varieties with variegated foliage like ‘Field of Dreams' from Select Seeds. Dirt: Who's the best garden sage from the past? A gardener you can refer back to over and over again when you are seeking good old-fashioned know-how and garden sentiment. We can think of several…Elizabeth Lawrence  J.I. Rodale (organic gardening)  Liberty Hyde BaileyCassandra Danz, Mrs. GreenthumbsThomas JeffersonRuth Stout, sister of Rex StoutDr. Griffith Buck“There is a place in every childhood, an enchanted place where colors are brighter, the air softer, and the morning more fragrant than ever again.” ― Elizabeth Lawrence

Elstar, Jonagold, Braeburn oder Golden Delicious - Äpfel sind echtes Power-Obst. Die erfolgreichste Hobby-Köchin Deutschlands, Katrin Bunner aus Speyer und Radio Regenbogen Moderator Patrick Gruben widmen ihnen hier eine eigene kleine Radioshow. Zurecht. Denn Äpfel sind beliebt, gesund und eigentlich "gut zu haben". Wie Sie sie am besten im Kühlschrank lagern - nur ein Fakt in diesem Podcast.

This episode brings you 6 "Hidden Gems" by Anthony, 5 of which were submitted from a fan.. thank you Ryan! We also did 3 "Smashed Banana" Album reviews... episode includes a very non exclusive rant (possibly 2) by the one and only Drunken "Angry" Markus.... Like, Share, Listen, Repeat! Find us on Facebook and give us a like! fb.me/hmoa6pack Follow us on Twitter! @hmoa6pack Episode 28 Links: Gems and Reviews Hidden Gems: Polyphia https://polyphia.com SikTh http://www.sikth.band Corelia https://corelia.bandcamp.com Ever Forthright https://everforthright.bandcamp.com/album/ever-forthright Kalmah http://www.kalmah.com Sons Of Texas http://www.sonsoftexasmusic.com Smashed Banana Album Reviews: Cluth: "Book Of Bad Decisions" https://en.wikipedia.org/wiki/Book_of_Bad_Decisions Smashed Banana Rating: Jay says... 5 “Certified Banana Bread” Polaris: "The Mortal Coil” https://polarisaus.bandcamp.com/album/the-mortal-coil Smashed Banana Rating: Markus Says… 4 Alice In Chains: “Rainier Fog” https://en.wikipedia.org/wiki/Rainier_Fog Smashed Banana Rating: Anthony Says…4 Todays Beers: "Golden Delicious" by Captain Lawrence Brewing CO https://www.captainlawrencebrewing.com Anthony says… 2 Moon Hill Brewing: “ROFLcopter" http://moonhillbrewing.com Markus Says… 4 Older Episodes Not Available on the Directories can be found here via these Google Drive Links: Episode 1- Fav Bands You’ve Probably Never Heard Of https://drive.google.com/open?id=1SDiSore2oMrzecsZtYklK_x_y5yfH2hB Episode 2 - Battle Royale - Best Folk/Celtic Metal Band https://drive.google.com/file/d/1_8CwPmS9dBSxUkgVkRRMO3NjbqJ5ePmL/view?usp=sharing Episode 3 - Guest Host - Tom Smith - A New Game - Headlines https://drive.google.com/file/d/1TrvBBO1eiaJDgfSmQyPdRrvfZMUxU8My/view?usp=sharing Episode 4 - Heavy Metal Cover Songs https://drive.google.com/file/d/1TrvBBO1eiaJDgfSmQyPdRrvfZMUxU8My/view?usp=sharing Vector Graphic credit: Vector Graphics by Vecteezy.com ARMPHIS YouTube Channel - Royalty Free Music Background https://www.youtube.com/channel/UCQZ4eWuXjiHw0aurWGPFOUA https://www.youtube.com/channel/UCtgf00GvfFQVsYBA7V7RwUw https://www.youtube.com/redirect?q=http%3A%2F%2Fwww.facebook.com%2Fteknoaxe&redir_token=-2bh4KUz3kifjmhBBvSCdpbUPc98MTUyNjkxNzAzM0AxNTI2ODMwNjMz&event=video_description&v=HaZzgw9aWc8 https://www.youtube.com/channel/UCMZ8uDWrYwi62AASCNhMHcg Please respect our material, share with your friends and colleagues, please do not replicate or copy. We give credit to all sources who contribute to our show and all research we use. Like, Share, Listen, Repeat respectively! Check out the material and research the topics on your own, send us your feedback at hmoa6pack@gmail.com and go to our directories and give us a rating! Cheers!

Sonoma County Cider Week is coming soon and Ellen Cavalli from Tilted Shed Ciderworks visits Brew Ha Ha today to talk about it. Also in are Ned Lawton from Ethic Ciders and Brad Yarger with Leaky Barell Cider Company. We'll hear all about Sonoma County Cider Week, August 3-12, 10 days, 10 cideries, 100% awesome! Mark Carpenter likes to tell how he would make a science project for his kids using cider. He would take a bottle of apple cider at the store, add some yeast, put a balloon on the bottle and show the kids how the fermentation produced CO2 in the balloon. Brad talks about the apple varieties that go into his cider, including one rare one called Black Twig. Herlinda mentions that cider is taxed like wine, not beer. Even if many people think cider is sweet, not all of it is so. Ellen tells about the variety of name varieties she grows. Some apples are not for eating at all, but make great cider. It’s not always just the variety but the care that goes into the process that makes great cider. Sonoma County has a 200-year history of apple growing and Ellen Cavalli wants to invite people to taste the huge array of ciders that reflect local personality, ethos and quality of the land. There are 10 cider makers promoting Cider Week, and apart from the three in the studio today, there are Ace Cider, Agrostic, Golden State, Horse and Plow, Specific Gravity, Troy Cider and 101 Cider House Redwood Chapter. They are also staging dinners, with cider pairings. The last day of the Cider Week is the Gravenstein Apple Fair and they will be there too. Mark is happy that cider is coming back. There were many apple orchards removed to plant grapes. Ned talks about how he and Brian Johnson are working on reviving orchards, even small ones of 3-5 acres. The hard parts are finding labor and finding what to do with the apples, knowing where the market is. Mark asks about the origin of Gravenstein apples and Ellen says that one theory is that the Russian fur traders in the 1800s brought them. Ned gives credit to Ellen Cavalli for organizing the Sonoma County Cider Week. Other cider producing areas in the US, such as New York state, are also having their cider weeks now. Ned talks about dry farming Golden Delicious apples. He thinks they were propagated as a grocery apple, in Ohio. Ellen says the dry farmed ones are great. Ned explains that dry farming means there is no irrigation on the trees. If trees get watered, the fruit is big and fresh but the flavors are not as strong. Mark says it gets a nice crisp clean flavor Ned notes that most ciders are blended and this one is about 80% Golden Delicious and the rest other varieties, chosen for flavor. Herlinda tastes a cider called Inclinada from Ellen Cavalli's Tilted Shed Ciderworks. She says it is made like a Basque recipe. One is a still bottling, uncarbonated. This is 100% organic Sebastopol grown Gravensteins. It's a wild ferment, so it uses only the natural yeast that was on the apples. It's all nature's work with a little help, says Ellen. She can't show the long pour on the radio, but they pour the cider in a long stream, which aerates it and adds a little bit of heightened acidity. You're supposed to drink it right away. One is still and the other is naturally sparkling. Ellen says they used to make fermented foods but they didn't like cider, at first. They had apples and discovered that they liked the cider if they made it well. They found that if they put a lot of time into it, they liked the result. Herlinda mentions that Ellen Cavalli has started a cider magazine. She is an editor, professionally, and she started a Cider Zine called "Malus" which means apple in Latin. It's all print and can't be had on line. Ned says that they came into cider because they are foodies, so they always think of what food would go well with their product. Sliders, oysters, fish, salads, you name it. They want people to think about cider and food.

"I don't like Rielsing." Wait for it. "It's too sweet." If I had a dollar for every time I heard those words when I was in wholesale and retail trade I'd have a very nice cellar of Rieslings. I'm not trying to convince anyone anymore about the merits of German Riesling, for now long living in the shadows of Cabernet, Pinot Noir and Chardonnay. I'll leave that chore to Jancis Robinson and the sommeliers of fine dining establishments. Having championed German Riesling for decades now, if Jancis' breadth of knowledge and proselytizing about the virtues of Riesling doesn't make you more curious about the wine, you can't be helped. Notice how I mentioned the red wines before the Chardonnay. Well, that's because anybody that knows anything about wine, knows there is only one real type of wine and it has to be red. Cheers to the "Big Reds Only Guy", downing glasses of Cabernet Sauvignon at mid-summer outdoor barbecues. Alright enough with the sarcasm, lest you think I don't like German Riesling. I love Riesling. I suppose one of the reasons I love German Riesling is the tradition behind it. Some of the best Riesling wines hail from the  incredibly steep valley slopes of  the Mosel, Saar and Ruwer rivers in the southwestern region of Germany not too far from the borders of France and Luxembourg. Farming and harvesting on these steep slopes can be done by machines but it's still mostly done traditionally by hand, using seasonal workers from eastern Europe. A machine harvester can replace fifty grape pickers, start work at a moments' notice and doesn't need to take breaks during its shifts. As time marches on the machines will do more and more of the work, although I'm not convinced for now, that the machines do a better job than humans. Holding to tradition Nik's vineyard holdings are still hand harvested. Fermentation in stainless steel tanks and aging in seasoned Fuder  ( thousand liter oak barrels) make German Rielsings truly unique wines. One of the reasons German Riesling is touted as having the greatest ability to express the differences in terroir is the fact that the German winemakers eschew new small oak barrels in the cellar for fermentation or aging. This allows for a truer expression of what the grapes have to offer in the finished wines. Think of new oak barrels as condiments in your kitchen and without the use of your condiments you have only the true flavors of your base ingredient.The object of my desires this week is the 2015 Single Post Riesling Ockfener Bockstein Kabinett from the Saar River Valley. Nik Weis is in charge of this operation and his grandfather Nicolaus Weis built the St. Urbans-Hof estate after the war, by the village of Leiwen in 1947. The family owns an extensive amount of vines (33 hectares) in the Mosel and Saar area. The grapes for the Single Post come from a leased portion of  the Ockfener Bockstein vineyard so the Single Post bottling is a secondary label for St. Urbans-Hof. Even though you don't get their distinctive black and gold label that adorns their top wines,  you do get  a wine that has been raised under the watchful eye of Nik Weis, from a Grand Cru vineyard. That in itself is a great value because Nik makes great wines at fair prices.     Ockfener  The Single Post Riesling is crafted from grapes grown on the steep south facing slopes of the Bockstein Vineyard above the village of Ockfen. Bock is a buck in German and a stein is a rock.   German wine labels in the past have been notoriously famous for their Gothic fonts and tongue twisting names which could be difficult to read and understand. Nik is a smart marketer, electing to use easy to understand labeling, but still giving a nod to the old schoolers. For this wine the label clearly states Single Post Riesling in bold red and gold fonts. Typically used on steep slopes where trellising is not possible 'Single Post' vines have their own stake with two canes bent in the shape of a heart. A drawing of this vine training style is featured on the  front label. For the traditional old schoolers the name of the village, vineyard and wine style is in smaller font towards the bottom of the label. Ockfener meaning from the village of Ockfen. Bockstein is the name of the vineyard site, set in a side valley of the Saar River with a 50% slope and a southwest exposure. Kabinett denotes a high quality wine made in a light style. Turn the bottle around and you essentially get the same information on the back side along with the International Riesling Foundation Taste Profile. For the consumer this easy to read scale makes buying German Rielsing much easier. The bottle features a red colored stelvin closure with the words con natura non invicem. A nod to Nik's recent affiliation with the Fair and Green Association which espouses a holistic sustainability concept. Consequently traditional and natural winemaking methods are used in Nik's cellars instead of some of the modern technology and hocus pocus you may witness in other cellars.The Single Post Riesling has a light amber color and displays lemon-lime, white peach and intriguing leesy aromas. On the palate it's Golden Delicious apples and apricots all wrapped in honey. At 8% alcohol its off dry, delicately light with vibrant acidity and a long lengthy finish that leave you wanting more. In our household once a bottle of Single Post is opened there's never any left over for tomorrow. Both the 2015 and the 2016 vintage are currently available on the market. $18 to $20                                                                     The village of Ockfen                                    photo courtesy of Ockfen.com

Soul Coughing frontman Mike Doughty sits down with Kyle Meredith to discuss the 20th anniversary of the band’s final record, El Oso, as well the 10th anniversary of his solo album Golden Delicious. Doughty also dishes on his current project with MC5’s Wayne Kramer and reveals potential plans for a Soul Coughing reunion. For information regarding your data privacy, visit acast.com/privacy

  If you’re a long term Paper Napkin Wisdom listener, you may remember Christina Harbridge’s last visit EPISODE 47, when we had a lively discussion about shifting focus towards things that are enjoyable. If you’re just tuning in, Christina has a very interesting background. She has co-authored software, built a company that hit national revenue success, practiced acrobatic swing dancing, been a NASA test subject, and collaborated to design several large-scale metal sculptures currently on display in San Francisco, Austin, and Toronto. Now, she is the CEO of Allegory, a company that provides group training, one-on-one coaching, behavior change, and company culture services. In today’s podcast, she breaks down why drilling down on context is crucial to good communication. Christina explains, “If I ask you for food and you hand me an apple, it’s because I wasn’t specific enough.” Taking it a step further, if she wanted a Granny Smith, she may find herself disappointed when you hand her a Golden Delicious for a midday treat. Recognizing levels of context has to become a habit, Christina remarks. As opposed to throwing around buzzwords, Christina recommends drilling down a bit and getting to the heart of the conversation and concerns. “Context is a deliberate practice and you must notice it everywhere in order to increase understanding. It will become more of a habit over time,” she says. On an organizational level, becoming more contextual can pay dividends. Christina makes it a practice to ask for direct, tangible examples when a team member makes a complaint. “Getting examples can drive change and fulfill a person’s basic need to feel understood,” she believes. For example, as opposed to complaining that a Director of Finance is underperforming, Christina suggests asking team members for specific examples in order to change the complaint into a solution. “Context helps you understand if it's just a complaint or if there is a good example beyond the buzzwords,” she says. Outside of complaints, Christina believes there is also a benefit in applying this philosophy to positive feedback. “When praising an employee, give root level feedback. Make sure to specify an example of exactly what you liked in order to see that behavior replicated,” she mentions. Christina admits that she wasn’t always a practitioner of this belief. “I used to not specifically articulate my needs and get mad when they weren’t met. It would bubble up until the point where a missed document would take me over the edge,” she recalls. By adopting this practice, she has found that things run more smoothly in both her personal and professional life. How can you begin to practice specificity in your day-to-day life and organization’s life? Tweet us with your thoughts!

In this episode, I sat down with Tucker and Golden Delicious to talk about their latest installment of Two Tuckers at The Duplex!

GMOs, or genetically modified organisms, are one of the most contentious topics in the world today.  We should however, consider the following questions:  What do we really know about them? Are these concerns justified?  People are so passionate about this issue that some misguided individuals have actually rioted and vandalized crops in Oregon, Australia, the United Kingdom and the Philippines.  This mob behavior is similar to the burning of women at the stake for committing imaginary crimes like witchcraft. Unfortunately, public opinion oftentimes has absolutely nothing to do with scientific fact.  A Gallup poll showed that 48% of respondents actually believe that foods produced using biotechnology pose a serious health hazard, compared to 36% who think that they do not. GMO labeling is a hot issue.  Currently, laws are being passed around the country requiring labels on all GMOs with Vermont being the first state to enact such a law. What is a GMO? Basically, scientists extract DNA from an organism, modify the DNA, and then incorporate it into the genome of the same species or a different one.  This transfer of modified DNA can be accomplished by using a “gene gun” to inject DNA-coated metal pellets into the plant cells, or by just using bacteria for delivery. Another type of GMO is created by turning off a gene that is normally expressed without introducing a new gene. Cisgenic GMOs are achieved by introducing genes from closely related species, and transgenic GMOs are the result of genes from distant species crossing over to other kingdoms of life.  For example, taking a gene from a bacteria and inserting it into a plant will produce a transgenic GMO. Both of these types of genetic modifications actually occur in nature on a regular basis, so they are nothing new and completely “natural." GMOs are truly one of science's greatest achievements that have yielded many benefits to humans other than food.  Two very important achievements include insulin that diabetics inject themselves with to regulate blood sugar to keep them alive and growth hormone that is used for kids with rare genetic disorders that prevent them from growing normally.  Both of these hormones are produced from GM bacteria. How long have GMOs been around? Did you know that genetically modified foods have been around for the last 10,000 years and that most of the foods you have eaten throughout your life are genetically modified?  The food you eat today bears little resemblance to what our ancestors ate thousands of years ago. Apples are a perfect example of genetic modification through breeding practices for millennia.  Have you ever wondered why there are so many different types of apples such as Granny Smith, Golden Delicious, Macintosh, etc?  These are all genetically modified for various reasons such as taste, size, and resilience to climate change. All bananas used to have seeds until they were bred out, and carrots used to be yellow and purple until the Dutch bred them to be orange in the 17th century. Genetically engineered plants became a commercial product in 1994, but they have been around for the last thirty years.  Since these plants were developed, more than 1,700 scientific studies have been conducted to determine whether they are safe for human health and the environment.  The overall conclusion of these studies is that GMOs are completely safe for human health and the environment. Why are people so afraid of GMOs? The paranoia surrounding GMOs actually comes from the false idea that things that are “natural” are more wholesome and safe than those that are man-made or artificial.  This is known as a “logical fallacy,” because it is not based on valid information.  Farmers throughout history have always tried to create the best possible crop yield by breeding and “unnatural” cultivation methods. If you were a farmer, you would pick seeds from the healthiest and most robust crops and cast aside those tha...

Music is such a huge part of our family and no one represents that more than Mike Doughty. On any given weekend in our house you will hear music playing and chances are, it's Mike Doughty. He's the former lead singer of 90's indie rock band Soul Coughing, and has been a solo artist for 16 years. We've seen him in concert almost more times than anyone else (Ben Folds I'm looking at you) and own all of his solo albums and Soul Coughing albums. I know what you're thinking, why is this self-proclaimed hipster musician on a mom podcast? If you're thinking that then clearly you don't listen to my show. My show is basically the rock and roll of podcasts. It's a hipster magnet and you better be careful or you just might get sucked into it's fierce gravitational pull. Whoa. Tangent. I've found myself being extra wordy when thinking about describing this show. That's because I've been inspired. Mike is an incredibly accomplished songwriter, poet and author. His book called The Book of Drugs takes us inside his drug-filled days as the lead singer of Soul Coughing. It's brutally and beautifully honest and worth your time. I was really curious to get to know more about his song writing process because his songs can go from poppy and catchy, to intricate and melodic all on the same album.  One of my favorite songs is "Wednesday" from his album Golden Delicious. Chris and I have been fans of Mike's music since we started dating a million years ago. It's become part of our Sunday morning routine, our driving music, and a connecting force in our relationship. Not to overstate, but it's been the soundtrack to our marriage. So for our anniversary this year, I surprised him by telling him I had invited Mike to be a guest on my podcast. And he agreed! To say Chris was surprised would definitely not be an overstatement. Mike came over on a Saturday afternoon between stops on his current Living Room tour. He's been performing in living rooms all over the US for the past 2 years, but they aren't random shows. He explains the vetting and organizational process that goes into his tour and what he plans to do when this tour wraps up in a few months. Mike Doughty's new album, The Heart Watches While The Brain Burns He also has a new album coming out called The Heart Watches While The Brain Burns, a title that came out of a podcast interview he did with Marc Maron.  The first single off this album, "I Can't Believe I Found You In That Town" has an almost country vibe to it but he says the rest of the album is much different. In this episode we discuss: How moving from NYC to Memphis has changed his musical perspective Why he wants to teach songwriting Who are the top music producers he'd love to write songs with (Max Martin please get in touch) His goal of making pour-over coffee for a very special Thanksgiving dinner How his faith influences his music and visa versa. This was truly a special episode for me and Chris, who co-hosted with me this week. I asked Mike to be a guest on my show as an anniversary gift to Chris and he said yes. I've been planning this interview for several months and I can tell you it was totally worth the wait. If just one person gets hooked on his music after hearing this episode then I'll consider this a win. If you'd like to know more about Mike Doughty, his music or his new tour plans go to MikeDoughty.com.  You can also buy his new album on Spotify, or iTunes when it drops on Oct. 14th. And while you're on iTunes don't forget to subscribe to MIH and leave a review. I'd love to hear from about your thoughts on the show, suggestions for guests or if you just want to tell me I'm pretty.  I'll take it!  

Sticking closely to our remit, there's barely any Wikipedia and absolutely zero shuffling in this week's episode. Most of our time instead is spent admiring Jack's newly acquired status of Fruit Ninja. There's a Papa John's update to, so do feel free to tweet @papajohnsuk, and be sure to use #dustpizza. Ah, the power of Social Media. It's like our very own little Tahrir Square moment, seizing back the power from our doughy overlords. Thanks to listener Gabriella from Jerusalem for suggesting this week's article. See acast.com/privacy for privacy and opt-out information.

Chris and James go through Chris's life from set maker and creator of latex fish to author of the brilliant GOLDEN DELICIOUS and HOW TO KEEP YOUR VOLKSWAGEN ALIVE. They talk about how writers want to hear from you, how random kindnesses led to their careers, and how Chris came upon his writing style. Then, Kim Liao discusses her essay "Why You Should Aim for 100 Rejections a Year", which was published on lithub.com.      CHRIS AND JAMES DISCUSS: Powell's Books Kevin Sampsell  Boris Vian  JESUS' SON by Denis Johnson  HOUSEKEEPING by Marilynne Robinson TROUT FISHING IN AMERICA by Richard Brautigan THE FAERIE QUEENE by Edmund Spenser Sam Shepard Harold Pinter Caryl Churchill Spalding Gray A CHRISTMAS CAROL by Charles Dixon BIG RIVER: THE ADVENTURE OF HUCKLEBERRY FINN by Roger Miller Geoffrey Wolff Tobias Wolff Jayne Anne Phillips Margot Livesey Junot Diaz George Saunders CIVILWARLAND IN BAD DECLINE by George Saunders DOGWALKER by Arthur Bradford Andre Dubus Andre Dubus III Arielle Greenberg Mary Caponegro Cheryl Strayed Salvador Plascencia 100 YEARS OF SOLITUDE by Gabriel Garcia Marquez  INFINITE JEST by David Foster Wallace    KIM AND JAMES DISCUSS: Alexandria Marzano-Lesnevich Slice Literary Conference  AWP Conference  Kevin Larimer  POETS & WRITERS MAGAZINE Lithub Black Lawrence Press  Vermont Studio Center    http://tkpod.com  /  tkwithjs@gmail.com / Twitter: @JamesScottTK  Instagram: tkwithjs / Facebook: https://www.facebook.com/tkwithjs/ 

Where once we had hundreds of apple varieties from which to select and taste, we now have Red and Golden Delicious. This leads one to ask…

1) Darryl D'Bonneau - Don't Be Afraid To Fall (Wil Miltons Power Line New Jersey Mix) 2) Funky Destination - Power 2 Groove (Extended Mix) 3) Emkyu - Gabrielle (Matt Jam Lamont & Scott Diaz Classic Vocal Mix) 4) Seb Skalski Vs Martha Wash - Catch For Nothing (Mikeandtess Mash Up) 5) M&S Feat. Shaun Escoffery - So Swetly (M&S Sure Shot Vocal Mix) 6) Mark Grant Feat. Dajae - Put Your Body In It (Soul Pass Vocal Mix) 7) Souldynamic Vs Marc Evans - The Past As The Future As You Love Me (Mikeandtess Mash Up 8) Seamus Haji Feat. Stephan Granville - Race Of Survival (Sean McCabe Mix) 9) Ben Westbeech - Something For The Weekend (Joey Negro Z Mix) 10) Ultra Nate & Michelle Williams - Waiting On You (Knuckles & Kupper Tribute Mix) 11) Cinnamon - Under The Moonlight (Main Mix) 12) Royal Music Paris - Disco Life

This week on Beer Sessions Jimmy, Ray, and Sam sat down with Scott Vacarro of Captain Lawrence to talk about some of his new creations, including his Golden Delicious, which spends 7-8 months aging in apple brandy barrels. Home brewer Chuck Dufney describes a potential entry in a homebrewing contest, and blogger Cesa Kobe-Smith laments the lack of NYC brew pubs. Plus Andy Crouch of Whole Foods Market calls in to give the guys a sneak peak at what Whole Foods has planned for NYC Craft Beer Week. This episode was sponsored by GreatBrewers.com: a favorite source for beer information and education & one of the internet’s most popular beer destinations. Photo 1: Scott Vacarro, Brewmaster of Captain Lawrence, Photo 2: Great American Craft Beer, written by Andy Crouch

This episode features my interview with Mike Doughty. Listen in and learn about what is post Soul Coughing days (actually years) have been like and check out his new album "Golden Delicious" in stores now. Worlds of Wayne Weekly Top 5!That's right kids, if you are a habitual "skipper of songs" when listening to podcasts or you simply want to hear a song that was on the show, just click on my handy player. I will be featuring new songs every week. Then vote for your favorite ones and I will be choosing the winners for inclusion on a FREE mp3 CD that I will send to whoever wants one. YOU GET TO DECIDE WHO GETS ON THE SAMPLER!Listen then cast your vote. Enjoy. Music:"Monkey" - Two Loons For Tea"27 Jennifers" - Mike Doughty"Marietta" - Two Loons For Tea

Talking about one painting a day begining in October of 2005