Podcasts about Granny Smith

Herlinda and Bex. Bex Pezzullo, founder and cider maker of Sincere Cider, is our guest on Brew Ha Ha with Steve Jaxon and Herlinda Heras. Bex started Sincere Cider right at the time of the pandemic. The lockdown started six days after she canned her first batch of cider. She had a 20 year career in event promotion and marketing, and she had a lot of personal contacts whom she had hope would help her at her launch. Instead of that, she ended up employing some friends who were unemployed bartenders to deliver cider. After that, since business was slow enough, she bought a 1993 camper van, named it Farley after the Chris Farley “living in a camper by the river” and hit the road. In every new city up the road, she would look for the cool bottle shops, bars and restaurants and bring cider to offer them. Before starting the cider company she had a job at an event festival company that worked with clients like Bonaroo and Outside Lands. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date hours, menus, beers and more. Granny Smith Apples and Chablis Yeast Bex likes to joke that she is a recovering sommelier, having worked as an Italian wine specialist. She did a few harvest seasons in Italy. They are sipping the Dry Apple Cider, made mostly with Granny Smith apples. She also uses a Chablis yeast which brings the right crispness and tanginess. Their core line-up includes a Rosé cider, called Granada, that has California organic pomegranate and blueberry juice and a little bit of orange zest. The color is beautiful, everyone agrees. Visit our sponsor Pizzaleah in Windsor for the finest pizza menu and the most authentic flavors around!

4 pork chops about 150g each 2 eggs 100g plain flour seasoned with salt and pepper 100g panko breadcrumbs (crispy Japanese crumbs available in most supermarkets) or regular breadcrumbs 50g finely grated parmesan oil for fryingSet the oven to low heat – about 80°c. Beat the eggs in a dish. Place the seasoned flour in another and mix the crumbs and parmesan in another. Place a chop on a sheet of parchment, top with another sheet and beat with a rolling pin to flatten into escalopes. Dip the escalopes in the flour, then the egg and then cover with the crumbs. Heat a thumb nail depth of oil in a frying pan over medium high heat. Place a wire rack on a roasting tray. Add the escalopes one or two at a time into the oil – don't over crowd and cook for about 3 minutes on each side or until golden and crisp. Place on rack and in oven while you cook the rest.Apple and celery salad 4 stalks of celery from inside 1 Granny Smith apple 150ml sour cream 100ml olive oil or good local rapeseed oil 2 tablespoons chopped lovage or parsley Salt and pepper to taste 1 tablespoon white balsamic or cider vinegar 2 little gem lettuces, leaves separated washed and patted dry on kitchen paperSlice the apple thinly until you get to the core then slice another side until the core is exposed. Cut the slices into thin matchsticks. Arrange the leaves around a bowl. Slice the celery thinly on the bias and mix in with the apple. Whisk the sourcream, oil, vinegar and lovage together and season to taste. Toss in the celery and apple and spoon over the leaves. Serve with the schnitzel.

Pierre-François est sur un nuage depuis 2 jours. Patrice se retient pour ne pas pleurer en parlant de ses enfants. Et Marie-Josée nous fait triper avec des trames musicales de films.

Das Saloon-Team probt den Ernstfall mit dem »Large Language Model« Claude.

Crafting Marketing that Connects with Emily Aborn Host: Marcia Riner, Business Growth Strategist & CEO of Infinite Profit® Guest: Emily Aborn, Copywriter, Content Marketing Consultant, and Podcast Host Introduction What if your words could do more than just fill space on a webpage? What if they could attract the right clients, build stronger relationships, and drive real business growth? In this episode of Profit With a Plan, I sit down with Emily Aborn, an expert in content marketing, copywriting, and brand messaging. With over a decade of experience and collaborations in 113+ industries, Emily knows how to turn words into powerful business tools. We're diving deep into: ✔ How to craft marketing that feels authentic and engaging ✔ The balance between pain points and benefits in messaging ✔ Why cohesive branding matters across all platforms ✔ The power of specificity and clarity in your content Whether you're a business owner struggling to connect with your audience or just looking to refine your brand voice, this episode is packed with actionable insights to help you turn marketing into a growth engine for your business. Let's jump in! Episode Highlights & Key Takeaways [00:00:07] Introduction: The Power of Words in Marketing Marcia introduces the episode and the role of effective copywriting and branding in business success Guest Emily Aborn has worked with businesses in more than 113 industries, helping them create impactful messaging [00:02:26] Meet Emily Aborn: From Outdoor Gear to Copywriting Emily shares her journey from writing about outdoor sports gear to becoming a top content marketing strategist The importance of storytelling in making marketing more relatable and effective [00:06:49] Discovering What You Truly Love in Business How Emily identified her strengths in marketing, writing, and strategy The importance of aligning your business with your natural talents for long-term success [00:08:56] The Power of Specialization Without Losing Opportunities Many business owners fear niching down, but Emily reframes it as recognizing patterns in ideal clients Why specialization can actually attract higher-quality clients [00:10:59] Crafting a Clear, Authentic Message for Your Brand Avoid trying to be everything to everyone—clarity builds trust and connection Consistency in tone and language reinforces your brand identity Using recordings of natural conversations to refine messaging [00:13:40] Pain Points vs. Benefits: Finding the Right Balance Many marketing strategies focus only on pain points, but is that always the best approach? Why excitement and aspiration can be just as powerful as urgency and fear Instead of just fixing a problem, market the vision of a better future [00:15:47] Selling Without Manipulation Not every customer wants a quick fix—some prefer a strategic, long-term approach The difference between marketing to emergency buyers vs. aspirational buyers Why attracting aligned customers leads to better long-term relationships [00:20:29] Making Copywriting More Conversational and Engaging Find your natural speaking style and let it translate into your writing Avoid robotic or overly polished copy—people connect with authenticity Using voice memos to refine messaging before writing [00:23:28] Using Specificity to Make Your Message More Relatable A vague message won't connect with the right audience Example: Saying “Imagine biting into a slightly tart Granny Smith apple” is more engaging than just saying "apple.” Being specific makes content feel more personal and engaging [00:27:43] Targeting the Right Audience Without Being Too Narrow Instead of just selling wrinkle treatments, focus on the desired outcome Example: “Want to look effortlessly radiant, like you just applied the perfect makeup—but without wearing any?” Speaking to a specific outcome attracts the right audience without alienating potential customers [00:28:43] The One-Person Rule: Speaking Directly to Your Ideal Customer Content marketing should speak to one specific audience per post Trying to appeal to everyone at once makes messaging unclear and ineffective Instead of writing one long, general post, create separate targeted messages for different audience segments [00:30:42] Creating a Cohesive Marketing Strategy Marketing starts with a great conversation that builds trust and leads to sales Effective copywriting connects with the audience and makes it easy for them to take action Your words should reflect your brand personality so potential clients feel they already know you Conclusion: Your Words Can Build Your Business Great marketing isn't about tricks or gimmicks—it's about using the right words to connect, engage, and convert. Emily shared invaluable insights on balancing authenticity, specificity, and strategy to create messaging that truly resonates with your audience. So, what's your next step?

NEWS WEAKLY – 4th January, 2025This week on News Weakly, Sami Shah kicks off the new year by questioning what even counts as terrorism anymore, breaking down Labor's attempts to scare voters into loving Medicare, and saying goodbye to two world leaders who somehow managed to avoid causing the downfall of democracy.Top Stories of the Week:1. White Guys Can't TerrorismTwo terrorist attacks in the US reveal that anyone – even a Tesla-driving Trump supporter – can now join the ranks of extremists, leaving Republicans struggling to decide whether the real enemy is ISIS or Granny Smith apples.2. Labor Digs Up Old Campaign TacticsLabor revives their favourite election scarecrow – MediScare – with a new spin on an old warning: if Peter Dutton wins, say goodbye to Medicare and hello to $7 GP visits and scary hospital bills.3. Dead Presidents (And Prime Ministers)Jimmy Carter and Manmohan Singh pass away, reminding the world that not all leaders end their terms with fascist uprisings. Sometimes, you just retire and quietly build houses.Quote of the Week:“What is this diversity and inclusion in terrorism?” – Sami reflects on the unsettling fact that terrorism is no longer the exclusive domain of angry brown guys with student visas.Enjoy News Weakly?Keep us going by supporting the podcast on Patreon at patreon.com/samishah. Every contribution helps keep the show ad-free and full of weak punches at the news.Sami Shah is a multi-award-winning comedian, writer, journalist, and broadcaster.For more: http://thesamishah.comTheme music "Historic Anticipation" by Paul MottramThis podcast is written, hosted and produced by Sami Shah. Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

For the past 50 years, Ken Burns has written, directed and produced historical films on a wide variety of topics, from country music and baseball to the Vietnam War and the Brooklyn Bridge. His brand-new film investigates the life of Leonardo da Vinci who, very appropriately for this show, painted The Last Supper! So host Rachel Belle consults an Italian archaeologist about what Jesus and the 12 apostles were actually eating in the famous painting.   Over 20 years ago, Burns helped open a restaurant in his small New Hampshire town called The Restaurant at Burdick's. He claims to be a silent partner, but his name is printed on the brunch, lunch and dinner menus! He'll explain what the Ken Salad is and how it came to be.  Many famous dishes are named after real people, from the Caesar salad to eggs Benedict. We explore the stories behind some of the most well-known eponymous foods, like Granny Smith apples and the Cobb salad.   Pre-order Rachel's cookbook Open Sesame, out November 12, 2024! Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle! Follow along on Instagram! Get tickets to Food Fight, a culinary game show hosted by Rachel Belle!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

What's your favorite apple? Maybe it's the crowd-pleasing Honeycrisp, the tart Granny Smith or the infamous Red Delicious. Either way, before that apple made it to your local grocery store or orchard it had to be invented — by a scientist. So today, we're going straight to the source: Talking to an apple breeder. Producer Hannah Chinn reports how apples are selected, bred, grown ... and the discoveries that could change that process. Plus, what's a "spitter"?Want to know how science impacts other food you eat? Email us at shortwave@npr.org and we might cover your food of choice on a future episode!Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Coming soon: November 2024

Join Bradley Sutton in this episode of the Serious Sellers Podcast as we explore the vital importance of search volume metrics for Amazon sellers. We'll reveal why accurate search volume data is crucial for making informed decisions on listing optimization, PPC campaigns, and more. We'll discuss how to gauge demand in a niche and prioritize keywords effectively, while also addressing the limitations of Amazon's own search volume metrics. Listen in as Bradley addresses the misinformation circulating in the industry, particularly a misleading LinkedIn post comparing search volumes from Helium 10, Data Dive, and Jungle Scout. The episode highlights the flawed methodologies used in such comparisons and the significant differences between normalized and denormalized search volumes. Bradley clarifies the historical changes Amazon made to its search volume data and emphasizes the importance of fact-checking and accurate representation in tool comparisons. Lastly, we'll highlight the importance of maintaining civility in discussions about Amazon tools, particularly when it comes to the accuracy of search volume data. After conducting comparison tests, where we matched Helium 10's data against Amazon's only normalized search data, Brand Analytics, Helium 10 achieved an impressive 93.5% accuracy rate. In comparison, Jungle Scout scored 41.9% accuracy when evaluated against Search Query Performance, which uses a denormalized search metric. It's crucial that we provide our audience with reliable information. We are committed to addressing misleading information in future episodes, ensuring that our listeners receive the most insightful and accurate information. Thank you for your support, and stay tuned for more in-depth analysis. In episode 590 of the Serious Sellers Podcast, Bradley talks about: 01:52 - Accurate Amazon Search Volume Metric Importance 06:30 - Keyword Sales Is The Best Metric 07:11 - Addressing Misleading Information 12:19 - Debunking Jungle Scout's Blog On Keyword Accuracy Analysis 17:30 - Search Frequency Rank And Why It's Important 20:27 - Normalized vs. Denormalized Searches 20:58 - The History Of Search Volume In Amazon 21:22 - Understanding Normalized and Denormalized Searches 25:31 - Stop Comparing Apples to Oranges 26:20 - Let's Do A Real Test 27:42 - How Accurate Is Helium 10's Search Volume? 29:18 - Jungle Scout and Data Dive vs Search Query Performance Data 32:20 - Confusion Over Jungle Scout Search Volume History 35:45 - Bradley's Final Message ► Instagram: instagram.com/serioussellerspodcast ► Free Amazon Seller Chrome Extension: https://h10.me/extension ► Sign Up For Helium 10: https://h10.me/signup  (Use SSP10 To Save 10% For Life) ► Learn How To Sell on Amazon: https://h10.me/ft ► Watch The Podcasts On YouTube: youtube.com/@Helium10/videos Transcript Bradley Sutton: Search volume is one of the most important metrics for Amazon sellers to help make decisions like Listing, Optimization, PPC and more. Now, who has the most accurate search volume out there Jungle Scout and Data Dive or Helium 10? Well, spoiler alert in today's case. Today I'm going to show you that Helium 10 wins with a 93.5% accuracy, with Jungle Scout coming in second at 41.9%. How cool is that? Pretty cool. I think. You want to know what keywords are driving the most sales for listings on Amazon. To do that, you need to know what highly searched for keywords the product is ranking for, maybe at the top of page one. You can actually find that out in seconds by using Helium 10's keyword research tool, Cerebro. Now, that's just one of the many, many functions that make this tool my favorite tool in the whole suite, and it's the most powerful keyword research tool ever created for e-commerce sellers. For more information, go to h10.me/cerebro. Don't forget to use the Serious Sellers Podcast discount coupon SSP10. Bradley Sutton: Hello everybody and welcome to another episode of the Serious Sellers Podcast by Helium 10. I am your host, Bradley Sutton, and this is the show. That's a completely BS-free, unscripted and unrehearsed, organic conversation about serious strategies for serious sellers of any level in the e-commerce world. And today, guys, we are going to have a special episode where I'm going deep. I spent a couple of nights without sleep working on this because things got me real riled up on this. All right, this is an important topic to me, and there's just so much misinformation out there that I was like I got to set the record straight. Bradley Sutton: Now the question is who has the most accurate search one? Well, of course, the first answer would be Amazon itself has the most accurate, because they're the ones who are providing information. Now, sometimes, though, it's not always the most useful though, like, for example hey, I'm trying to do research into a niche that I'm not selling in. Yet you're a little bit limited with being able to see search volume in Amazon. Search Query Performance for an existing listing. Great, all right. Uh, that shows you denormalized numbers. We're going to talk about what that means a little bit later. But if you're looking at, hey, well, the keywords that I'm getting traction for already, what is my search volume? There's nothing better out of a great apples to apples comparison as that. Now, the drawback there is you can only see what you're already ranking for you can't really like, put in your competitors and see their search volume. But again, obviously this is Amazon's platform. They've got the most accurate search volume. I'm sure they have multiple search volume metrics, some of which Amazon sellers can get at. Bradley Sutton: But let's just talk about this. Take a step back. Why is search volume important? Why do Amazon sellers rely on this metric so much? Well, there's a lot of different reasons. Maybe you're just looking for demand in a certain niche, for example. Hey, I'm looking into selling in this category. I don't see many products here with sales, so I can't really estimate demand because there's not enough sales. Maybe it's something newer, but there's a lot of search volume, right, because you could have a lot of search volume for something, but no sales yet because there's no competitors yet. All right, so that's something exciting. That's where search volume could be important. What about you've already decided to make a product right? The number one reason that we need search volume is prioritization. What do I mean by that? Let's say I've identified 200 equally relevant keywords. Obviously, all keywords aren't equally relevant. Let's just play devil's advocate and say we've got 200 keywords. That we've done in all of our keyword research and I need to put them in my listing. Bradley Sutton: Now, can you put 200 unique phrases in phrase form in your listing to send those relevancy signals to Amazon, to let Amazon know hey, this is my product. You know, you always want to put your most important keywords in phrase form in your listing. No, you don't have room for 200 separate phrases. You maybe have room for 15, 20, 25. Well, how do you prioritize? Which ones you're going to put in phrase form, which ones you're going to concentrate on? Right, if all things were equal, the one thing that is different is search volume, right? Hey, my most search ones of these equally relevant keywords. That's what I'm putting in phrase form. The most search ones of the most relevant. That's what's going in my title, right? Similar with you. Know, when you're deciding what you're going to do for PPC, hey, am I going to try to equally target all 200 words? No, I might try and like target 20 words at first, 30 words at first. Again, relevancy is the most important. But then the next metric is search volume. All right, you know, I'm not going to try and put a whole bunch of 1 million search volume keywords in one campaign and then another campaign with an equal number of keywords that have 100 search volume. That just wouldn't make sense, right? So, I'm sure all of you would agree with me that a search volume is something that is important. Helps us in many different ways as Amazon sellers. Bradley Sutton: Now here's the interesting thing. It's not always the number itself as the most important. When you think about search volume for prioritization, it's really the order in which they're in, right? That's one of the factors, not just the number itself, like, for example, um, you look at google trends, uh, google trends is not search volume, right? People have been using google trends for years and it's a scale of one to 100. Helps you prioritize, right? Brand Analytics, which you guys know I love. You know there's no search volume number in Brand Analytics. That's the data point that amazon gives and has been giving for like what, four or five years now. There's no search volume in there. It's just giving you an order. It gives you search frequency rank. Bradley Sutton: You're totally able to prioritize keywords not based on a search volume number. Like, if all you had was Brand Analytics and zero search volume number, guess what You'd be able to do almost everything you do right now, right? Even if there was no Helium 10, no Jungle Scout, no, anything. You just had Brand Analytics, no search volume numbers at all. That's enough information to prioritize. Now you might have to make your own little formulas or something like that to try and see hey, I only want the search frequency rank from, from, you know, 500,000 and up, or 500,000 below, I should say, you know. Or a hundred thousand and below, you know. Of course, you know you might have to do something, but still, you could get around, uh, get along without the actual search volume number. So, it's not necessarily the search volume number that's the most important. Again, it is which ones are searched more in comparison with whatever other keywords you have, right? Bradley Sutton: Now, of course, the best way to prioritize even more than just search volume itself or search order, is keyword sales, right? Not all keywords are created equal, right? You could have a 500,000-search volume keyword that generates, you know, the products on the page generate a hundred sales only because there's low, low buyer intent. You could have another keyword that's 500,000-search volume and it could generate a thousand sales because there's a lot more buyer intent. So actually, the best metric, of course, to prioritize if you're talking about, hey, what's going to potentially bring me the most sales is keyword sales. Bradley Sutton: Now, are you able to see estimated keyword sales by keyword? Yeah, Helium 10 can help you with that. Jungle Scout doesn't have that. I would assume that Data Dive doesn't. I have access to a Jungle Scout account. I don't have access to a Jungle Scout account. I don't have access to data. I can only monitor the biggest competitors out there. So, Jungle Scout, the last time I checked, no keyword sales. I would assume data doesn't. But if I'm mistaken, I apologize. Bradley Sutton: Now, why am I even doing this episode? How did this drama all get started and why am I so worked up?  Now, before I even get into this, let me just give a kind of disclaimer here. I'm pretty passionate about this subject. I might get a little worked up in this episode. I hope nobody takes anything personal. I'm even going to blur names over here. People can probably figure out by looking at posts and stuff where the party's involved. But again, I'm not trying to call somebody in particular out. So, I hope this doesn't come off as oh, I'm trying to like fight somebody in the backyard or something like that. All right, I just really get worked up about this kind of topic and when people are throwing Helium 10 under the bus, or when people are misleading others, intentionally or not, who are you know? Known figures like it just bothers me, all right. So again, I'm not going to try and throw any name, drop here personal names. I apologize if anybody ahead of time, if anybody gets offended. I'm just stating the facts. All right, just the facts, ma'am. All right. Bradley Sutton: Now, how did this all get started? It all got started with this LinkedIn post. Uh, that's somebody. I have no idea who this person is, I'm not connected to them, but somebody I think they tagged me. Uh, people tag me all the time on LinkedIn. I'm not that great on LinkedIn. I don't do the whole, you know, interaction with other people's posts, like I'm supposed to. But anyway, somehow this post did get on my radar and I have nothing against this guy who made this post. He, he's not an influencer in this space where I could say, oh, he should definitely know better, whatever. But anyways, here is how this post looks like on LinkedIn. Bradley Sutton: He was like hey, Helium 10 versus Jungle Scout versus Search Query Performance, comparison of search form. So, when I saw it, I barely skimmed it, because I get so many of these tags every day. I don't interact with hardly any of them, but he was like hey, why does helium 10 display three to four times lower search volume compare to Jungle Scout and Search Query Performance? Bradley, what are your thoughts? Blah, blah, blah. I use 80 keywords to compile the data, et cetera, et cetera, et cetera. Now, at the time I didn't really even look very closely at this, because I think I saw this graph that he gave and it didn't even show the keywords or anything. I'm like okay, it is what it is. This is just one of those things that I get tagged like on a million times. Bradley Sutton: But then what happened later is at the top of my feed, somebody who I am connected to and again is at the top of my feed. Somebody who I am connected to and again who I think is a very, one of the most respectable, uh, respected, people in the space, put out this message where he reposted it and was like hey, this, this dude did an analysis where he did 80 keywords that analyze with Data Dive and Jungle Scout compared to Helium 10. And he was questioning which one is most accurate and I told him to check Search Query Performance. All right, so there's strike one. I'm like why would you do that? What does Helium 10 have to do with Search Query Performance? All right, we're going to talk about that. Why? Why, this is such like a no brainer. Like why in the world is this person doing that? But let me keep going here. He says oh, after doing this, he found that Data Dive was within 5% accuracy for this keyword and Helium 10 had a deviation of 70. All right, this data is crucial. Bradley Sutton: So now, all of a sudden, I'm starting to get pissed. I'm like this this is ridiculous. Helium 10 has nothing to do with Search Query Performance. Uh, you know whether Data Dive or Jungle Scout is. You know, we'll talk about that in a little bit. But like, why are you even bringing Helium 10 into this conversation? It's ridiculous that this other guy had mistakenly compared the two, thinking it was the same. But again, he doesn't work for a SaaS company. He doesn't know. You know the ins and outs of he's not monitoring. You know other companies and knows what they base their search volume. But I wouldn't expect this individual to have no. And I even, when this like, I think you probably want to delete this post, you know, couple of times. I said, I was like, I don't think this is a good look you know for you to like put out misinformation like trying to say that, oh Data Dive, Jungle Scout is 5% off of this amazon data point, but Helium 10 somehow has that 70% off. But they never took down the post. I'm like alright, that's when I started not sleeping, like two nights in a row of just like data crunching and preparing for this episode. I'm like all right, you asked for it. Now, again, I told you guys, I wouldn't make it personal, but I get worked up about this. Bradley Sutton: Anyways, it wasn't just this, things were escalating even more. Like a high-level executive from Jungle Scout hops on this thread and says, oh, we consistently see similar results in our own validation and hear similar feedback from customers, you know, basically talking about, oh, that Jungle Scout is so close to this Search Query Performance, but then Helium 10 is so far off. Supposedly they validate this all the time. And this is what and they hear this from customers all the time. Like what is going on? More misinformation from somebody who's respected in the industry. Like why are you saying this nonsense? This is happening now. Bradley Sutton: But then a couple of months ago, uh, somebody forwarded me a blog, uh, on March 21st, that Jungle Scout put out Jungle Scout versus Helium 10, a comprehensive review. Uh, march 21st, 2024. You see it right here, dun, dun, dun. Like you see the big logos you know, versus each other. Now this blog, anyways, was just, oh, my goodness, there were so many inaccurate things in there, it just boggled my mind, really got me upset, but like I never did anything at that time, it was just all of this now together, kind of like put me over the edge. Bradley Sutton: But the one part, that of that blog that has to do with this, was a big section they had on Keyword Accuracy Analysis. Who is more accurate Jungle Scout or Helium 10 for search volume? Keyword search volume information? And look at what they said in this blog. They're like hey, amazon provides Search Query Performance and we found that Jungle Scout was way more accurate than Helium 10's keyword tool. On average, keyword Scout showed a positive 10.93% difference from the search volume provided by Amazon and Helium 10 showed a negative 58% difference. See the info below. And we chose keywords from Search Query Performance. And again, so like hey, if Jungle Scout wants to compare themselves to Search Query Performance, fine, if that's what they're basing their search volume on, go ahead. But why are you bringing Helium 10 into this conversation? Helium 10, uh search volume has nothing to do with Search Query Performance search volume. Bradley Sutton: But then I'm looking at this, this, this case study that they supposedly did, and it just didn't make sense. It was like potty pads Helium 10, 11, three, 93 search volume. All right, this is, this is like their big expose to show how Helium 10 is different. Now, first of all, the number is just super weird here. Even according to them, uh, Amazon had 10,000, Helium 10 had 11,000, but somehow the difference was negative, 8%, like we were under. Like that, that's not right, like we're over according to this, but anyways, that's not important. Bradley Sutton: I was trying to find out okay, in in Helium 10, we, we have history that goes back five years for a search volume. Okay, I think Jungle Scouts got only has two years, but anyways, Helium 10, 393. I was like, let me try to find where that is. And I kept having to go back and back in time to try and find out when in the heck they were pulling this data. And, lo and behold, I found this 11,393 number on 9/24, wait for it, guys 2022. So, this is a new blog. The date is 2024. And they're pulling some data point from September, like two years ago, two years, literally two years ago. So, I was like, well, that's weird, it did really Jungle Scouts numbers uh, you know, look like this way. Bradley Sutton: Back then. Now that's where things started getting weird. I was like this whole article just doesn't make sense because, uh, again, you know, they were saying that, hey, Jungle Scout said 10,800. And so, if they were taking Helium 10 in September of 2022, I was like, well, what really Jungle Scout said, such a close number to search, create performance. So, I look back in Jungle Scout to that same date of September of 2022 and started adding the numbers up. I was like no, look, these are weekly search volume that Jungle Scout is giving and it's like 6,000, 6,000, 5,000. I mean, we're talking like 20, 30,000. Where in the world is Jungle Scout saying that they were 10,800. Bradley Sutton: Now I think maybe what happened was, later Jungle Scout changed, you know, after 2022 changed our whole search volume a model, because they made announced that they were trying to follow the search, create performance. So, I'm assuming they did go to like the denormalized number. I didn't realize at the time that they actually backdated and went back in time and maybe changed all their search volume numbers from before Helium 10 numbers don't change once we have the search one. That's there permanently. But anyways, I'm not sure that's the reason, but I could not find where Jungle Scout was 10,800. Because if I went back in time right now using Jungle Scout, it's way more than that. Bradley Sutton: But anyways, these things were just like oh, really making me mad. Like LinkedIn, a bunch of people saying these crazy things, and then here's Jungle Scout blogs again. That's what kind of upsets me when people with authority you know who people trust is putting out misinformation to try and pump themselves up. Like, no, if you want to pump yourself up, pump yourself up with facts. Like why are you pulling in wrong information? So now that's when I was like, ok, fine, let me go and do a deep dive no pun intended, on this original guy's post. Well, again, I don't know who he is, I have nothing against him personally, but I'm looking here and, like I said, there was no even keywords mentioned here. So, I was like, well, I can't even double check this information and then just weird things were happening. First of all, you know, remember the other individual who I respect was trying to say, oh yeah, Helium 10 is off by 70%. That's not even what this guy was saying in his post. He was saying Helium 10 was off by 70% from Jungle Scout. I'm like why are we even doing it? Why are you comparing Jungle Scout with Amazon? But then you're just comparing Helium 10 with Jungle Scout. Bradley Sutton: And then take a look at this, the way they were calculating the numbers for some of these. He's saying Search Query Performance says zero and Helium 10 and Jungle Scout are saying a certain number, but then somehow that means a Jungle Scout is a hundred percent off. So, if Search Query Performance is saying zero and Jungle Scout says a certain number, that's infinity percent off. You know, like you shouldn't even have counted that, bro, like I don't even know what. That's not the way you do. I'm not a data scientist, I'm not a mathematician at all, but I'm pretty sure you can't just say it's 100% off when you're comparing something with the number zero. But anyway, so his numbers of 5% off for Jungle Scout and 70% off of Helium 10, the whole thing is bogus, right. Like it wasn't an accurate test and he shouldn't have even done it anyways, as I'm going to show in a little bit, because Helium 10, again has nothing to do with Search Query Performance. Now Jungle Scout has said multiple times, even in this thread hey, you know, we're close at Search Query Performance, so go ahead and compare Jungle Scout to Search Query Performance. Guess what I'm about to do that you know in a few minutes here. Uh, so that part was fine. But again, why are you all trying to bring Helium 10 into this conversation? Now you might be wondering well, what is Helium 10 search? I'm going to get to that in a little bit. Bradley Sutton: Now, another funny thing about this one you know graph that this guy came up with is the numbers. Instead of showing that, you know, Jungle Scout is so close If you can take this numbers for granted it actually shows that Jungle Scout is way off. Remember I told you, what's more important than the actual number is the order in which, uh, the number of searches is presented. Right, the order, the search frequency, rank. That's the important thing. Take a look at this guy's own graph, like, for example again, I don't know the keywords here because he didn't put it but look at this keyword a, let's just call this keyword a. He's saying Search Query Performance was 6,000. Okay, and this keyword B was 5,000 something. Okay. Bradley Sutton: So, you know, if you were going to prioritize one keyword over the other, which one would be the priority. With the actual Amazon data, it would be keyword A right Because it says it has 6,000 search volume. But then look at in his own chart, the Jungle Scout numbers. Or for those same keywords, keyword A only 3,000 search volume. So, the number is far, way, far off. But again, nothing wrong with a number being off. That's not what's important. The importance is the order. But his keyword B Jungle Scouts, keyword B was 4,000 search volume. So, it actually not only was way off in the search form. It was prioritizing the wrong order. So, if you were going by Jungle Scouts, you would have prioritized keyword B, because keyword B has 4,000 search volume and keyword A only had 3000, but guess what? Search Query Performance was completely opposite. So, he thought he was like maybe trying to hype up Jungle Scouts supposedly 5% accuracy but actually he was exposing something where it's off. Bradley Sutton: Now, as I started reading this more and I found you know what this entire thing was off because he was taking Jungle Scouts search volume from right now, or you know the last time Jungle Scout checked, which was August 10th. Okay, he was comparing it to Search Query performance all the way from July 1st through the end of July. So, we're not even talking about an apples versus apples comparison here. So, like again this whole original post, kind of like a waste of time here. But what happened was is people started jumping on this and that was what. That was what made me mad and nobody, nobody checked this. Bradley Sutton: It's like all these people jumping on this post and say, yeah, this is exactly what we see and we find the same numbers ourselves, and another person said, you know is reposting this and saying look at you know, uh, how accurate Jungle Scout and Data Dive are. But this whole thing was just a ridiculous post in the first place and none of these respected people should have been posting this information. I'm sure maybe I'll do that sometimes, maybe I'll just get so happy that somebody is hyping up Helium 10 and maybe I don't fact check, fact check, uh. But if it has to do with, like throwing a competitor under the bus, you're never going to find me throwing a competitor under the bus If I haven't, like, fact checked everything, like I literally spent the last 48 hours fact checking all of this before I make this podcast here to make sure I'm doing my due diligence and I'm not putting out misinformation, and that's what I would expect others to do as well. But again, you know, regardless of all these numbers being wrong, the whole premise of this was wrong, even if he picked the perfect numbers, because he's trying to compare things to Helium 10, which is based on normalized searches, and Search Query Performance is based on denormalized, and Jungle Scout is denormalized too in day to day because they've been open to say, hey, we're comparing ourselves to Search Query Performance, so they actually said that they were changing to denormalized a couple of like about a year and a half ago. Now let's get a little bit more into the history of search volume on Amazon so you can kind of understand how we got to this normalized versus denormalized. Now Amazon years ago like 2018 around there actually made a search volume that is normalized the actual number that Helium 10 designed its algorithm after it was available in the API to like software tools, and Helium 10 was the very first one to get access to it, and so we've got the most historic search volume data out there Now. Bradley Sutton: Normalized means how many times pretty much somebody typed in a search term. So, if I search coffin shelf right now, that's one search. But then if I search that same keyword 10 hours from now, you know within 24 hours the search volume that Amazon counts as normal. Normalized means it still only counts as one. If I click to page two, it only counts for one. If I click back on my browser after I was on page two, it still only counts as one. There's only one search that somebody did in 24 hours. Bradley Sutton: Now, denormalized means hey, I search coffin shelf right now, there's one search. I click on a product on that page, I click back on my browser. Guess what that's? Another search. I click another product and I click back. There's another search. There're three searches. Now I click to page two of the search results. Guess what that's counted as a search. Now we're up to four. Five hours later I come back to my computer and I search again that same exact keyword. Guess what that's five? I hit refresh on my browser for whatever reason. Guess what that's six? So, D? Uh, norm, denormalized means it's counting six searches, six search volume for that one individual, whereas normalized, which is what the original Amazon search volume is based off of, it's only counting one. Bradley Sutton: Now, before, when Amazon first started product opportunity explore and Search Query Performance, amazon still was basing their search volume on normalized searches. But then they made this big announcement all over the place in about April May of 2023, that says, hey, we are changing our model. This was plastered all over the place in Search Query Performance we're changing our model to be denormalized, and they explained exactly what denormalized meant, and that was like what I was talking about. And so, what was the difference in the search volume number Once Amazon moved it? I actually have some screenshots. Take a look at this. This is from a post I made because I used to talk about denormalized and normalized all the time. So, here's a post I made in one of our Facebook groups If you look at the coffin shelf niche, all of the keywords put together for 360 days was 85,000 searches. That's the normalized search volume. But then Amazon changed Search Query Performance and opportunity explorer to denormalized and now what was a 360-day search volume? Take a look at this screenshot here 406,000. It was like a five to one difference. Almost you see how big of a difference that made it. When they went to the Dean uh, normalized. And so again, this is why I was thinking that hey, like, hey, every all these respected, you know executives in the industry, they know this stuff. I mean that was all over Amazon. Um, I'm sure they've got to know these things and we weren't keeping, we were not hiding this. Bradley Sutton: I would just talk about this nonstop Episode 433 of this podcast. You'll see I talked about the normalized versus denormalized Episode 435 of the podcast, episode 485. I actually had the Search Query Performance team from Amazon come on the podcast and they did a complete breakdown of what normalized versus denormalized meant. Even up to like a month ago I had Mansoor on the podcast he was talking about normalize versus denormalized in episode 584. So, this is not like some industry secret. All right, everybody should know what normalize versus denormalized means and that Helium 10 has always been based on the normalized. Bradley Sutton: Now you might ask me like which one is better? Now, that's a subjective thing. Everybody can like their own kind of search volume. But for me I like the normalized searches better because to me that's more of an indication of what I'm trying to get at. I want to, I'm trying to find out how many customers are searching for this product and the normalized will count that one, that search volume, as one, but the denormalized counts it as five or six, just because they're clicking around on the browser. So, to me the more accurate number is the normalized search because you know it tells me hey, in this one instance there's one customer who is looking for it, or there was 100 customers who are looking for it, whereas on the other one I'm not sure how many times somebody was clicking around. That number just is kind of inflated. So that's why I personally like normalized. But hey, if somebody might have a use case for denormalized, I'm not sure what it would be, but let me know why you think that one might be better. Either way, you're still going to be able to prioritize it's. It shouldn't be that far off. But yes, Search Query Performance is going to be different than Brand Analytics, Amazon versus Amazon data, even though it's both from Amazon, because it's normalized versus denormalized. That's why the order is actually different, even when you're comparing those two. Bradley Sutton: So again, that's one of the reasons why I was getting so upset that they were all posting about this is because it's not. We're not even talking about comparing apples to apples. It's kind of like in this post, everybody was jumping on the bandwagon and saying, hey, look at, Jungle Scout is a tangerine orange, very close to a blood orange, right, ooh, that's very nice that they're close. Great, you're comparing an orange to an orange, good on you. But then they're coming in and saying, oh, but look, Helium 10 is an apple or a Granny Smith apple. Look how far off it is from this blood navel orange. Like, why are we even comparing this Granny Smith apple? We're not even trying to be an orange, or if there were Jungle Scout orange. Bradley Sutton: Anyways, where not even trying to be an orange, were just trying to be an apple that's all were tying to do. So, why are you trying to bring us into this conversation about oranges, right. So, that was when I became so upset. But now, looks like, you know what, let's go and let's do a real test. You know like here, ah, I think we all agree that how bogus is this test that was done was and how useless it is. But like, all right, let's go ahead and take Brand Analytics. Let's compare that to Helium 10. Let's take Search Query Performance, let's compare it to Jungle Scout. And who has the most accurate search volume. Who has the most actionable search order. Bradley Sutton: So, what I did was I spent like much of the last 48 hours just like diving deep into their information. All right, I pulled in the Brand Analytics search frequency rank for 31 keywords that have to do with like coffin shelves and stuff. All right, I took the Search Query Performance from each week though the exact week that matched the Brand Analytics, and then, four weeks, I pulled out all of these keywords one by one, because I'm an idiot who doesn't know how to use pivot tables and V lookups and stuff. So, I took these one by one, the search ones, because remember that one guy's test was based on a number from July. I'm like, no, let's make it apples to apples. Here's Jungle Scouts number as of eight, 10, which is a full month number. Let's take the eight, three to eight, 10 search rate performance. Let's take the seven, 28 to eight, three. Let's add up those four weeks and make it a month and let's compare it. All right. So, I took all of that, I went in and I took all of the Jungle Scout numbers. Bradley Sutton: I went into Helium 10 and I took all of the magnet numbers for the search volume and I was like, all right, let's go ahead, put this stuff to the test and then so let's take a look, all right. So, first of all, why do I say, where did I get that 93.5 accuracy for Helium 10? Well, remember, there is no public search volume that you can compare one V one, the number of Helium 10, but what kind of normalized search do we have in Amazon that we can compare with Helium 10 Brand Analytics? So here, the first test I did was I took the Brand Analytics 31 keywords that have to do with coffin shelves and then I took Helium 10 and I got all the search volume of those same exact keywords. And then I sorted Brand Analytics keywords in the search frequency rank order, because that means you know the higher or the lower the number of search frequency rank, the more that it's searched Right. And then I ordered the Helium 10 one in the order of descending search volume order and guess what? It was almost identical. The first 29 keywords was 100% the exact same order. Only on the 20 or the 30th keyword here did things, uh, get out of whack and two of them were flipped coffin pet bed and glass coffin. Helium 10 had in the wrong order compared to Amazon Brand Analytics. So that is a 93.5% accuracy. How cool is that? All right, only two off. So, can you trust Helium 10 search volume? Is Helium 10 accurate a hundred percent? Well, maybe not a hundred percent 93.5%, all right. So there that part of the story is done. Helium 10, 93.5% accuracy. If you're comparing it to the only normalized data point we have, which is Brand Analytics. Bradley Sutton: Now what about Jungle Scout? With Jungle Scout, what I did was I took the all of the Search Query Performance for four weeks. Right, I took four exact weeks and added it all up, so we have a full 30 day or one month search volume number uh goth, uh 121,000. Uh, gothic decor a hundred thousand, so on and so forth. And then I took the Jungle Scout search volume from the tool, their 30-day search volume. So here in Jungle Scout you can see where I got that information of 83,903. This is the exact search volume 30 day for the keyword goth. And if I actually click on their details, I can see when that date was from, because the very last date that they have in the system is August 10th. Okay, so we are like on a apples to apples comparison here, because search group performance was also based on the week, the month ending October or August 10th. Bradley Sutton: And so, the first thing, remember Jungle Scout data dive. Everybody loves to compare. Jungle Scout is so accurate compared to a Search Query Performance. Let's look at the raw number. Remember, spoiler, like I said before, like I don't think the number is the most important thing, but if you guys are going to flaunt your uh accuracy, is that really true? Let's take a look. If you compare the month search volume of Search Query Performance versus Jungle Scout, on average, look at this it's 44% off, 46% off, 44% off, 71% off, 84% off. As a matter of fact, on average, it's a total of 34.5% off. Okay, 34.5% off is the number, but what? What if you say, okay, forget about the search volume number? You know search volume, you know? Actually, I don't think that 34.5% is that bad. If something has 10,000 searches and then it really has 7,000, is that the end of the day? You know, probably not right, but again, I'm just calling this out because they're trying to say, oh, our numbers and our data shows that we're 5% off. You know always. No, all right. Bradley Sutton: Now the other thing is remembered I said that search position, the order of search, is actually arguably more important than the search volume. So how off was Jungle Scout compared to Search Query Performance? The very first 11 keywords, Jungle Scout was 100% on, but then things got off the rail, and almost every other keyword was out of order. For example, coffin box was the 17th most searched term for Jungle Scout, but it was the 12th most searched term for Search Query Performance. And that is where I got the number of 41.9% accurate, because only 13 out of 31 had the right order of keywords 41.9%. How many did Helium 10 have when compared to Brand Analytics? 29 out of 31, which is the 93.5%. So again, whose search volume is more accurate between Data Dive and Jungle Scout and Helium 10? Helium 10 wins with 93.5% and Jungle Scout with 41.9%. Bradley Sutton: But then something was bothering me. Let me show you exactly what I mean. So, what was bothering me was when I looked at the Jungle Scout search volume history, I noticed that week by week, they actually had a weekly search volume, which I thought was actually pretty cool. I was like, oh, that's nice, they give the exact search volume for 30 days, but then weekly. But then it didn't add up. Like if you add up these last four weeks it does not add up on Gothic Decor to 68 000. Like wait a minute, this doesn't make any sense. How can the week uh be different? I was thinking, oh, maybe, maybe you know it's 28 days and so they need to. You know there's two days extra and I couldn't get it to like Jive. Bradley Sutton: But then I figured out what Jungle Scouts doing and they're actually doing something similar to Helium 10. They're actually basing their monthly search volume on a weekly velocity of the last day, the seven days, which is actually, actually, like I said, that's what Helium 10 is doing and that's good on Jungle Scout for figuring that out. That's the best way to present it. But you know you might be confused if you might think that Jungle Scout was doing something weird in the numbers, because the monthly doesn't add up to what the weekly is. But watch this. This is what I figured out. Look at, the very last week of this Gothic Decor keyword had 15,982. If we take 15,982 divided by seven days, and then we multiply that by 30 days seven days, right. And then we multiply that by 30 days, that is the number 68,494. And that's what their exact search volume for the full month is. Bradley Sutton: So, then I thought, wait a minute, maybe I was shortchanging Jungle Scout on this. I was just taking their, their number at raw data, their exact 30-day number, and comparing it to 30-day Search Query Performance. But if the real number is the week search volume because that's what it seems like they're basing their whole month off, I should just be comparing apples to apples and compare their latest week to Search Query Performance, latest week, right, again, if they're trying to be Search Query Performance, that would be a better comparison. So, I was like, oh, who knows, maybe the numbers are going to look better, did it? Let's take a look. Bradley Sutton: The first thing that I tested was just the percentage off on the week. So again, I'm comparing the Jungle Scout super specific week number with the Search Query Performance week number and it was off 48%. It was 48% lower than Search Query Performance. I'm like, nope, no help there, this is actually worse. This actually made it worse Now that I got the real number because, remember, their month data, for whatever reason, was only off by 34%. This is off by 48%. So, then the next thing, I was like, okay, well, let me go and maybe the order is a little bit better. You know how? For from the, if I'm comparing the one week to the other week, is the order of the search volume at least better than before? Nope, 35.4% accuracy. Bradley Sutton: Jungle Scout and Data Dive versus Search Query Performance, even when you're just comparing the week. So, no matter what way you spin this around, well, no matter what way you look at it, Jungle Scout and data diver just way off from Search Query Performance. Now, I don't mean to sound like I'm exaggerating. I've said this a few times before. I don't think numbers being far off is that big of a deal. Like, if you're 30% off, you're within the realm of possibility. But again, I'm bringing this out because, oh my God, do you know how many, how many blogs Jungle Scout has come out with saying oh, we are 5% more accurate than Helium 10, 11%. This is a big deal. And they're making a big deal out of 11% or something which I don't agree with those numbers in the first place. But even so, how can they be saying that when all their search volume numbers are literally 30% off and Helium 10 is 93% accurate? So anyways, guys, hope you guys stuck with me to the end. Bradley Sutton: I usually don't get so worked up like this, but I used to argue on the internet all the time. That was how I got discovered at Helium 10 was. I would always go on Facebook groups and start arguing with people who had misinformation, and I I've kept to myself for a while, but I just this, this just latest uh episode just kind of upset me and I was just like I just want to set the record straight again. I don't have anything personal against anybody involved in this this. You know people writing the blogs or the, or the people you know posting on LinkedIn and stuff. But it's my advice to every you know people out there who are respecting you know like there are people you know I guess I'm one of them Like is it still kind of strange for me to think like that? Bradley Sutton: But if you're a public figure in the Amazon world or any world, be careful what you post. You know, like be proud of your company. Nothing wrong with that. I mean you, you you've worked really hard to build up your company in the Amazon ecosystem. By all means, be proud of it. You know, um, I'm proud of my company. Bradley Sutton: Otherwise, why would I put a Helium 10 logo on my basketball court and do all the other crazy stuff? I do nothing wrong with being proud of your company, but don't put out misinformation just to. You know, kind of like elevate your company, or I would hope that nobody even here is doing that purposely, but then the alternative if it wasn't on purpose. It means that you're just like not even fact-checking and not even making sure that you're putting out the correct information, because you just want to, you know, hype yourselves up and try and throw Helium 10 to the bus. It doesn't even have to be Helium 10. Bradley Sutton: I don't care who we're talking about. It could be Jungle Scout versus Data Dive or whatever comparison you're going to do. Guys, just let's keep it civilized. Talk about facts if you want to talk about facts, but don't try and sensationalize certain things and paint the wrong picture, because people listen to those of us who have these kinds of platforms on the internet and they take our word at face value, and so that's a heavy responsibility. Bradley Sutton: And I'm not saying to totally misrepresent the entire way that a company does things or misrepresent my own accuracy, you know, and just hope that nobody calls me out on it. But anyways, um hope you guys found this interesting because, like I said before, search volume is important and you got to know who you can trust, and I think it's hands down. This has proven that. Hey, you are going to be able to trust Helium 10 with your search form, because we've got the most accurate out there at 93.5%. So, um, thank you guys for tuning in, and I'm going to do some other exposés now because I'm still riled up about some of these crazy blogs. It's time to set the record straight. But hope you guys enjoyed this episode and we'll see you in the next one.

Si les régimes d'été ne sont rien de plus que de juteux marronniers, alignant toute une cohorte de recommandations à l'endroit ou à l'envers du bon sens, ils omettent souvent de mentionner l'un de leurs pires ennemis : les boissons alcoolisées. Mais toutes ne sont pas logées à la même enseigne…Dans cet épisode de Parlons Vin, le podcast qui vous dit tout, sur ce que vous n'osez jamais demander, Alicia Dorey vous parle de pommes Granny Smith, de bières trompeuses et de Chocapics. Et n'oubliez pas : parlons peu mais Parlons Vin !Vous pouvez écouter Parlons Vin sur Figaro Radio, le site du Figaro et sur toutes les plateformes d'écoutes. Si cet épisode vous a plu, n'hésite pas à vous abonner et à donner votre avis.Montage et mixage : Antoine Lion-RantyHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

In this episode of Mitten Marijuana, Joe and Chloe review Roses' Granny Smith pre-rolls. They discuss the strain's effects, flavor, and overall experience, while sharing personal anecdotes and comparing it to other strains they've tried.Timestamps:00:00 - 00:32: Introduction to the episode and Roses' Granny Smith pre-rolls.00:32 - 01:17: Identifying the strain type (Hybrid, Sativa-dominant) and THC content (35.8%).01:17 - 02:15: Packaging and presentation of the pre-rolls.02:15 - 03:10: Discussing the long filter tips and their benefits.03:10 - 04:01: Joe's productive experience with the pre-roll and caffeine.04:01 - 04:46: Chloe's observations on Joe's productivity and the pre-roll's effects.04:46 - 05:14: Comparing the effects of Granny Smith to Bubblegum Gelato.05:14 - 06:00: The energizing effects of the Granny Smith pre-rolls.06:00 - 06:28: Reading user-reported effects: calm, happy, relaxed, and energetic.06:28 - 07:18: Flavor and aroma analysis, with a focus on the Granny Smith apple notes.07:18 - 08:10: Joe and Chloe's personal enjoyment of the flavor and effects.08:10 - 09:34: Funny anecdotes and comparisons to being too high versus too drunk.09:34 - 10:32: Discussion about personal tolerance levels and preferred highs.10:32 - 11:22: Rating the pre-roll: Joe gives it an 8.8, Chloe gives it an 8.5.11:22 - 12:39: Comparing Roses to other brands like Jeter and discussing their consistency.12:39 - 13:47: Joe's favorite dispensary experience and military discounts on flower.13:47 - 14:32: Preview of next week's episode on famous historical figures who smoked pot.SocialsLinktree: Mitten Marijuana LinktreeFollow us on Social Media:Instagram: @mittenmarijuanaTwitter: @mittenmarijuanaFacebook: Mitten MarijuanaSubscribe for more episodes every week where we explore the world of cannabis!Stay tuned and stay lifted!

This week Tony Astle ate at Grand Harbour, a Chinese fine dining restaurant with a host of delicious traditional recipes. He sampled the Pork and vegetable spring rolls, the Xiaolongbao, the spinach and prawn dumplings, and their famous deep fried squid. "I have consumed many more dishes at this venue. I LOVE the tripe and tendons." LISTEN ABOVE   Recipe of the Week: Cassis Macerated Apples and Blackberries This week Tony Astle is serving up a recipe for Cassis Macerated Apples and Blackberries, topped with Meringue and Baked.     Ingredients:  Fruit Mixture  1 kg Granny Smith apples, peeled, cored and thinly sliced  170 g sugar  60 g brown sugar  350 ml water  Zest of 1 orange  200 6 blackberries (fresh or frozen)     Meringue  235 g sugar  Half tbsp glucose  50 ml water  3 egg white     Method:   Fruit Mixture  Combine apples, sugars, water and zest in a pot.  Bring to a boil but avoid turning the apples mushy. Add the blackberries.  Cook for 5 minutes. Cool. Then add the cassis     Meringue  Combine water glucose and sugar in a pan.  Heat without stirring until it reaches 125 deg C on a sugar thermometer.  Beat the egg whites, until they have stiff peaks.  With the beater still running, pour the sugar syrup onto the egg whites.  Continue beating until the mixture is smooth and thick.  Note: the meringue can be refrigerated until required.        Finishing  Heat ban oven to 180 deg C.  In a pan, heat the fruit mix, then fill individual bowls.  Top with the meringue.  Bake for about 15 minutes, so the meringue is browned slightly.  Serve with whipped cream.    LISTEN ABOVE See omnystudio.com/listener for privacy information.

THIS WEEK: Two big international news stories – The US Presidential debate & the release of Julian Assange The new Midnight Oil documentary Winter wines with Myles Thomson Where do Tupperware lids go!? Why Caro wants the Swans to win the premiership   Item 1: International News Moment #1: The US Presidential Debate Item 2: International News Moment #2: Julian Assange released from UK prison after 5 years incarceration THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: A Summer cocktail and a Winter wine Michael Hall Barossa Valley Roussanne 2021 Zind Humbrecht Zind 2020 BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie has a Book: All Fours by Miranda July SCREEN: Corrie and Caro have a Screen: La Casa Spanish Film Fest Thank you to Cobram Estate Olive Oil. Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Caro has a recipe: CIDER-BRAISED PORK SHOULDER WITH APPLES & ONIONS I have used alcoholic apple cider here; it will also work with a dry non-alcoholic apple cider. 1¼ tablespoons salt 2-2.5kg pork shoulder, bone in, skin removed 1 tablespoon olive oil 375ml apple cider (1 can) 500ml chicken stock 2 tablespoons Dijon mustard 8 garlic cloves, smashed (leave skins on) ¼ bunch thyme sprigs (about 8 sprigs) Freshly cracked black pepper 2 red onions, cut into 10 wedges 2 Granny Smith apples, peeled, cut into 8 wedges Preheat oven to 160C (150C fan-forced). Season pork with 1 tablespoon of salt. Heat olive oil in a large casserole dish with a lid over medium heat. Add the pork shoulder, fat side down, and allow it to brown undisturbed for about 5 minutes until caramelised. Turn the pork over and repeat, ensuring all sides get caramelised. Use tongs to prop the pork against the side of the pan to brown the sides. Once browned, turn the shoulder fat side up. Pour in the apple cider and chicken stock. Add mustard, garlic and thyme, and season with salt and black pepper. Bring to a boil, then turn off the heat. Cover pork shoulder loosely with baking paper - this will help keep things nice and tender - and put the lid on (or move to a baking dish and double cover with foil). Place in the oven and cook for 3 hours. Carefully remove from the oven and arrange onion and apple wedges around the pork shoulder. Cover and return to the oven for another 30 minutes. At this stage the meat should be falling apart, and the apples and onions tender. Remove from the oven, spoon over the juices and let it rest for 20 minutes before serving. Remove any garlic skins. Taste and adjust seasoning if needed. Serve pork spooned over mashed potato with plenty of braising liquid. I like to serve it with a dollop of hot English mustard and steamed greens. Serves 6                               DID YOU SEE THAT? The Hardest Line – the new documentary about Midnight Oil, Caro says it cannot be missed!     SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What made you grumpy this week CARO TO CORRIE:  What made you grumpy this week CORRIE TO CARO:  Why do you want the Swans to win the flag CARO TO CORRIE:  Which childhood pleasure did you revisit on the weekend CORRIE TO CARO: What long-standing vow are you breaking this week CARO TO CORRIE: What lifelong mystery remains a mystery Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of the Food About Town podcast, Chris Lindstrom (@stromie) welcomes Chris Clemens (@cpclemens) from the NonROCaholic (@nonrocaholic) Instagram feed to delve into the world of non-alcoholic beverages. Clemens, known for his deep dives into the beverage scene, shares his journey through a variety of non-alcoholic options, from de-alcoholized wines to zero-proof spirits.The duo explores the evolution of non-alcoholic drinks, noting the significant advancements in quality and variety over the past decade. They kick off the tasting with Lyre's (@lyresspiritco) Dark and Spicy, a ready-to-drink (RTD) option that mimics the flavors of a dark and stormy cocktail with a ginger-forward profile and hints of vanilla.Next up is the Hella Cocktail Company's (@hellabittersandsoda) Bitters and Soda, an assertively bitter drink that challenges the palate with its complex blend of spices and aromatic bitters. Chris Lindstrom appreciates its boldness, while Clemens suggests it could be an excellent mixer for those who prefer a touch of sweetness.Finally, they taste Grüvi's (@getgruvi) Bubbly Rosé, a non-alcoholic wine that surprises with its strawberry candy aroma and Granny Smith apple notes. While Lindstrom finds it a bit too sweet for his taste, he acknowledges its potential as a mixer in non-alcoholic cocktails.Mentioned in this episode:NonROCaholicWebsite: nonrocaholic.comInstagram: @nonrocaholicLyre's Non-Alcoholic SpiritsWebsite: lyres.comHella Cocktail Co.Website: hellacocktail.coGruviWebsite: getgruvi.comDon't miss out on this fascinating exploration of non-alcoholic beverages on Food About Town!Mentioned in this episode:Pauly Guglielmo ShowPauly Guglielmo is a former radio guy turned food business entrepreneur. While running a manufacturing facility is his day job, he likes to dust off his broadcasting skills once a week on this podcast and talk to entrepreneurs and other influencers. https://pauly-guglielmo-show.captivate.fm/Refined Taste with Dario & ChrisWeekly Live show where comedians Dario Joseph and Chris Thompson talk and laugh with representatives of Rochester, New York's food and drink scene.Joe Bean RoastersJoe Bean Coffee - Coffee that lifts everyone. https://shop.joebeanroasters.com

Si les régimes d'été ne sont rien de plus que de juteux marronniers, alignant toute une cohorte de recommandations à l'endroit ou à l'envers du bon sens, ils omettent souvent de mentionner l'un de leurs pires ennemis : les boissons alcoolisées. Mais toutes ne sont pas logées à la même enseigne…Dans ce nouvel épisode de Parlons Vin, le podcast qui vous dit tout, sur ce que vous n'osez jamais demander, Alicia Dorey vous parle de pommes Granny Smith, de bières trompeuses et de Chocapics. Et n'oubliez pas : parlons peu mais Parlons Vin !Vous pouvez écouter Parlons Vin sur Figaro Radio, le site du Figaro et sur toutes les plateformes d'écoutes. Si cet épisode vous a plu, n'hésite pas à vous abonner et à donner votre avis.Montage et mixage : Antoine Lion-RantyHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Welcome to BariConnected!

Welcome back to our very special month! Now, if only I could remember what that month was. It's on the tip of my tongue... Ah, I'll figure it out later. Anyway, enjoy this very educational and tragic tale by the greatest playwright the world has ever known. You can read "Be Gay; Do Crime" by Shakespearicles here: https://www.fimfiction.net/story/485567/be-gay-do-crime

Pour la dernière partie de l'émission, le chef et chroniqueur Yves Camdeborde nous raconte l'un de ses plats phares : le tourteau - avocat - pomme Granny Smith. Avant de découvrir Alice Pol de l'autre côté de la fourchette. Laurent Mariotte, comme chaque semaine, passe l'invitée sur le grill des Bons vivants. Quel est le goût de votre enfance ? Quels sont les ingrédients que vous avez toujours dans votre frigo ? Ce sont quelques-unes des questions qui sont posées. Aujourd'hui on apprend qu'elle a une passion pour le beurre.

Deze week in ThuisPubQuiz: Fenomeentjes, knappe groenten, beroemde bochten, Tetris, coïtus interruptus, Hero, Disney-duo's, Hermes House Band, Catan, Granny Smith, Ajax. En nog veel meer! Bestel ons PubQuiz Puzzelboek in de ⁠⁠Denksport-shop⁠⁠⁠. En overal in de boekwinkels. Volg ons op: Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@thuispubquiz⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@thuispubquiz⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ThuisPubQuiz.nl: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠thuispubquiz.nl⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Mail: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠thuispubquiz@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ThuisPubQuiz is een samenwerking tussen ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠1004 Podcasting⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ en ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LL Quiz⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. ⁠Het PubQuiz Puzzelboek⁠ is geschreven door Lennaert en Sander en een uitgave van Denksport.

Whisking sweet dreams into reality, one apple tart at a time.

Transform how you look at every apple you bite into. Brian Frange, world-renowned apple expert, and founder of AppleRankings.com, a witty take on which apples kick butt and which should kick the bucket, explores the unexpected science of apple seeds, the art of apple cloning, and insider tips on choosing the best apples for every season. Brian shares intriguing insights into the apple's journey: Contrary to popular belief, the first apples originated not in America, but in Kazakhstan. A surprising genetic twist: planting a seed from your favorite Honeycrisp apple won't produce a Honeycrisp tree. Each seed spawns a unique variety. Discover the unpredictable nature of apple pollination, where bees play a key role in creating diverse apple characteristics with each pollination event. Learn about the traditional technique of grafting, which ensures that popular varieties like Granny Smith and Honeycrisp remain consistent across generations. Key Themes: History of Apples: Unpacking the origins of apples and their journey to becoming a staple in American culture. Apple Genetics: Exploring how apple seeds produce new and unique varieties, challenging common gardening assumptions. Grafting Techniques: The science of cloning apple trees to maintain specific apple varieties. Seasonal and Regional Varieties: The importance of seasonality in apple consumption and the implications for taste and quality. Apple Ranking and Reviewing: Brian's methodical approach to ranking apples on his website using a 100-point scale. Key Timestamps: [2:00] Introduction to Brian Frangie and AppleRankings.com [6:15] The true origin of apples and their cultural significance [14:50] The genetic lottery of apple seeds and what it means for planting [23:30] How grafting ensures the consistency of apple varieties [34:10] The best practices for selecting and consuming apples based on seasonal availability [45:20] The ranking process on AppleRankings.com and the story behind the Frangie 100 scale [55:35] Discussion on mindfulness in apple tasting and consumption Connect with Brian: AppleRankings.com | https://brianfrange.com/ ABOUT THE PODCAST: This minimalist wants more. Enough-ism is about having enough, already. The world is experiencing an awakening. This podcast about mindfulness, meditation, and minimalism is your modern toolkit to keep your spirit right and your soul bright. One candle can light a fire.   ABOUT THE HOST: Rev. Yugen Bond, producer and host of the Enough-ism Podcast, has two decades of experience as a health journalist, editor, content director, and professor. She once despised meditation, had both too much and nothing to wear, and didn't know how to slow down her thoughts. What a journey it's been. Time to share it with the world, especially with you.    NEW E-BOOK JUST DROPPED: Enough-ism: This Minimalist Wants More: https://www.amazon.com/Enough-ism-This-Minimalist-Wants-More-ebook/dp/B089QTFC5C CONTACT INFO:  Can't get enough of Enough-ism? Visit IAmEnoughism.com | Support the show: Venmo @Enoughism | For business inquiries, guest requests, and speaking engagements, email enoughismpodcast@gmail.com. | In the spirit of Enough-ism, we have no social media presence. --- Send in a voice message: https://podcasters.spotify.com/pod/show/iamenoughism/message

When Betti Jo Weber of Sweet Mother of Pie first wrapped her hands around an apple peeler, she didn't realize she was setting off on a voyage that would transform her from a country girl into a pie-making maven in Hood, Texas. Our heartwarming chat uncovers the layers of this journey as she recounts how 600 pounds of Granny Smith apples and her mother's pie crust recipe became the foundation of a business that's about more than just delicious pies—it's about change, legacy, and the unexpected turns that sweeten our lives. Betti Jo's narrative is a reminder that embracing the 'yes' in life can be the critical ingredient to discovering one's true calling.The oven heats up as we whisk you away to the bustling Betti Jo's Junction, where what started as a quaint garage sale desire unfolded into a vibrant marketplace that buzzes with over 500 visitors. In the tales of Betti Jo's encounters, like that with an octogenarian with a zest for life, we see the profound power of pies to connect us. The episode rises as we sift through the secrets of creating a space that's more than just commerce—it's the heart of a community, brimming with stories, laughter, and the shared satisfaction of a slice of pie.In our final taste of this episode, we savor the essence of pie at the Pie House—a place where regional recipes spark memories and trust forms the crust of the community. Discover the power of pies, not just as a dessert, but as a vehicle for dreams, a binder of families, and a reminder that the simplest pleasures like a trust-based pie stand can become the cornerstone of a fulfilling, limitless life. Join us as we serve up a slice of Betti Jo's world, where every pie has a story, and every bite is a step towards home.https://aarondegler.com/

Singer and songwriter Jimmy Cupples is one of Australia's biggest rock voices, and he's our special guest on the Food Bytes podcast this week. The very engaging Jimmy waxes lyrical about everything from Scottish stews to sherbet lollies, gives us a thoroughly entertaining account of his appearance on The Voice and chats to us about what he's up to these days with Blues-infused rock band King Canyon. This week we also feature a hilarious catch up with William McInnes – the man who famously created the dim sim pizza, the popularity of which continues to soar! Our Food Poll this week literally compares apples with apples – do you prefer the Granny Smith variety, or Pink Lady? Presented by Sarah Patterson & Kevin HillierBroadcast each Sunday on the ACE Radio Network - https://aceradio.com.au/ Catch us also on: The Buzzz - Melbourne's Home of Classic Hits - thebuzzz.com.au Radio 2DD - Easy Listening - On Line - https://www.2dd.online/ Follow us on Facebook... https://www.facebook.com/foodbyteswithsarahpatterson/ Twitter & Instagram - @sarahfoodbytes Post-production by Chris Gates for Howdy Partners Media | www.howdypartnersmedia.com.au/podcasts © 2024See omnystudio.com/listener for privacy information.

Pablos: There's this idea that was just published that you could produce concrete and make it stronger by adding charred coffee grounds to the mix. And this is some research out of Australia. So concrete, if it's not obvious, is like the most used material on the entire planet, aside from oil, which we burn. Cement, is in everything, and it's this like staggering scale problem. Partly because of its contribution to greenhouse gases, right? So when you make cement, you're burning some shit to make a bunch of heat to make the cement and you need that heat and there are ideas to decarbonize cement by electrifying cement plants. But then there's this chemical process going on, which is the bulk of the carbon emissions. And there's just no way to get rid of that. So that's kind of the lay of the land. Interestingly, about half of all the cement in the entire world is made in China. That country is basically made of cement. This is one of the major targets for trying to do reductions of carbon emissions. And these guys figured out how to use coffee grounds. It's not totally clear to me that they're using, uh, used coffee grounds, I presume that's the case, because there's 10 billion Kilograms of used coffee waste every year that mostly ends up as biomass rotting in landfills. So this is worth solving. I thought this was kind of interesting. You can't just take the coffee and throw it in the cement because the oils and stuff in it will seep out and actually make the cement fall apart. They invented this pyrolyzing process where you basically heat up the coffee grounds to a specific, pretty high target temperature, around 500 C, I guess. That'll get rid of the oils presumably, and makes it into an additive you can just throw into the cement mix and it makes it 30 percent stronger. So I got two things that are kind of interesting, related to this. We Have a company our fund backed called DMAT, and these guys figured out how to make cement that's lower carbon, but the way they do it, is they solved this 2000 year old mystery in material science, which is, how did the Romans make cement? Ash: I was going to bring that up. Pablos: Yeah. Cause they made the, the Pantheon to like two millennia ago and it's still there. It's unreinforced concrete in a seismic zone. And then they, somehow got busy, watching Netflix or something and got bored and forgot all about how to make cement. And then nobody's been able to figure it out ever since. Ash: They were just looking at the colosseum. They were like, Hey, I'd rather look at the lion. Maximus Aurelius or whomever. And then that's it. They're like, forget it. Pablos: Look at the cool lion. Oh shit. The lion ate the guy who knows how to make the cement. Ash: Literally probably what happened. Pablos: That is literally probably what happened. So anyway, I got this team at MIT that figured it out. Ash: It was self healing, right? Pablos: We figured that out a little while ago. It's self healing because what happens with cement is it fractures, water seeps into the cracks and then destroys the cement from the inside out. And that's what's happening to our bridges and everything else we made. And so to make it stronger and handle that, we load it up with steel rebar. So it's steel reinforced, and then it still only lasts 50 years. The Roman cements, apparently lasting at least 2000 years. And what happens is it just gets stronger because when it cracks, water seeps into the cracks and it activates these lime deposits that are trapped in there. And so then the lime fills the crack and seals it up and heals the cement. Presumably the colosseum is just getting stronger over time. Now we know how to do that. So we can make cement that lasts virtually forever, use less of it, use less steel, and the kicker is, it's about 20 percent less CO2, out of the box without even trying. That's pretty dramatic considering the, the scale of the problem and the lack of other practical ways of decarbonizing. So these might be compatible, right? You might be able to also use this coffee additive. What I like about this is that cement is such a big thing. Most people just take it for granted. They don't know how. Intensive this is from a carbon emissions standpoint and the scale of it. this. You know like we can actually make things way, way better. with some of these ideas. Ash: And the way they were doing it, the Romans had volcanic rocks, so they had this ability to automatically have the little bubbles in it. But I think what's interesting is that, some people are like, oh, can we put plastic? Isn't that where we just got in trouble with microplastics? Let's solve one problem and then really screw up something else. The idea I was thinking is maybe this is where the coffee ground becomes like the aeration, right? Cause the whole structure was that as the bubbles popped, that was how the lime. Seeped back in, right? The water combined. Pablos: I think that was one of the theories that was debunked. I'm not positive, but I think that was the, like the prevailing idea, or it was kind of a half baked idea of like how this happened. And I think that is not what actually, it's nothing to do with the volcanic rock after all. Ash: It wasn't the volcanic, right? They had a couple , right? One was like some guy was trying to do bacteria. five, six years ago. That was the other crazy one, which was like, we will just have a living organism inside. The other question is, during production, can you trap, can you use it to just trap the stuff? Like, if you look at, was it clean, right? If you look at those guys, Pablos: So that's what DMAT solved. And they do it with this process called hot mixing. Which apparently was considered dumb for, I don't know, centuries or something. And so nobody tried it. Apparently using hot mixing they can get the lime deposits optimally trapped in the cement. I don't know all the details. Ash: I like it. Pablos: Yeah, so we'll get them on the podcast sometime and have them explain all the all the ins and outs. But yeah, pretty cool stuff. Ash: The challenge with almost all of these carbon reduction technologies is scale. Oh, hey, we're going to take carbon out of the sky. And it's like, okay, what did, what was the impact? Well, it's like half a car. Pablos: Right because the sky is like the most entropic source of carbon there is. Literally, the number 400 parts per million. Well, let's see. If you had a haystack, and you had, 400 needles and, a million pieces of straw, good luck finding a needle. It's literally, the hardest possible place to get carbon. If you want to, sequester carbon, the thing to do would be to just, leave the fucking coal in the ground. Where it's, the highest density of carbon you could find. So yeah, it's, it's kind of idiotic. Most of these things kind of solve themselves if you solve energy. If you had like a shit ton of free energy, then yeah, you could go do carbon capture from the atmosphere, but, otherwise it's pretty painful. Ash: The problem is, yeah, like you said, unless you can turn it back into like a diamond or something, like you said, put it back into coal. These magma guys are, are cranking. Maybe we can use those guys. You've heard of the magma guys? Pablos: What's the magma guys? Ash: These guys were doing the near magma experiment. They're like, we're just going to go 6, 000 feet, like just a little over a mile. What's a mile? 5,280 feet? So you just go a little bit into the mantle. Just tap into that hyper geothermal. Pablos: I don't know what you're talking about. Ash: Oh, so there's a project, just came out a couple of days ago that they revealed that they have a timeline on 2025. They're going to do two. One is an open magma bubble, it's in Iceland and then they're going to do another one on top of it. They're going to build like a little station and they're going to go straight down. This is poking the bear, I would say. Pablos: So they're basically trying to do a man made volcano. Ash: Yes, yes, that's the, that's the way to think of it. Pablos: Iceland doesn't have enough volcanoes. Ash: There's not enough problems where you could just suddenly drill a hole and burst the pimple of God, right? I don't Pablos: People are worried about AI, and here we are trying to make a cousin for Eyjafjallajökull. Ash: I like it because someone's like, "there's infinite heat." And I'm like, "yeah, but it's kind of down there for a reason." Didn't work out too well for a lot of people, right? Pablos: I don't understand, I guess if you succeeded at drilling that hole, then I think you would have basically the same thing as the makings of a volcano. Ash: Yeah, but they're trying to contain it, right? They somehow feel like, like they could drill in a place... Pablos: You're going to have to cycle it because if it cools, even if the magma comes up and cools, it's just going to plug your hole. Ash: So the point is that they have to get a turbine to magma, magma rotating. It's wild. It's going to be interesting. just liked the idea that, that someone's literally poking the bear. Pablos: Oh, they definitely should try. Ash: Cause you know, we talk about fusion being risky, but this one I just feel has a lot more problems. Pablos: Yeah, I think they're just gonna, the magma is just gonna plug the hole. Ash: No, they've got, they've got, some ideas. Yeah, well, it is pressure. It's under pressure. That's why I keep calling it a pimple. Pablos: Yeah, that's why volcanoes get made, right? Ash: That's why they gotta go to Iceland. But, the interesting thing is, if you could technically, if you could maintain pressurization all the way up to the top, right, then it can stay magmatic and you could technically build some sort of, high velocity magma drive. That's, what they're thinking of. And that will just keep cycling. Cooling, but just spinning this turbine. Pablos: What do you do with the magma that comes up hot? Ash: It becomes like a, a river. Pablos: You run the turbine, but then where does it go? You gonna pump it back down? Ash: Yeah, it's as if you were in a magma flow, right? So magma continues to move. It continues, it has a lot of movement, which people don't realize. Look, the minute I heard drill 6,000 feet into a thin crust lava magma I sort of went, Hmm, this cannot end well. That's, that's the way I looked at it. But who knows? Pablos: But it's just Iceland, so you know, there's only like 130,000 people there. They're tough though. If anybody can handle it... Ash: Don't you remember? Didn't, they stop all transatlantic flights? You remember right? There's like a little Ash: cloud and, so just Iceland, but it's, it's literally on the jet stream. We Have a few airplanes crossing right over Iceland. No more going to Europe or vice versa. Pablos: Yeah, well, we overdid it anyway. Europe is basically just like a suburb of the U.S. now. Ash: And Brexit. So, you know, Pablos: There's a lot of people who are trying to figure out how to decarbonize cement and it stalls out in part because there's like four or five thousand cement plants around the world, and they all cost $100 million to build in the first place. A lot of the ideas for decarbonizing cement require building a new plant. And even if you could build one, you're not going to build 4,000 of them. They're Just non starters. And that's part of why I like DMAT is that they can integrate in any cement plant with basically zero capex. You can just go in and upgrade, turn some knobs, and make a new formula. So, that's super cool, and hopefully this coffee based additive would have that property as well. Ash: I think what's interesting is just the coffee part of all this conversation. Pablos: If I go back to that article, it says that there's, 10 billion kilograms, which is 22 billion pounds of coffee waste a year. I presume this is post consumer grounds. Ash: This is probably commercial coffee grounds that they can track using, like, Starbucks. It doesn't include what we take home. Pablos: So it's at least something like three pounds of coffee grounds per human, for every man, woman, and child on Earth. I don't even drink coffee. So somebody else is doing double. The other one that we, got excited about and backed is this, startup called Marvel Labs. What's exciting there is they figured out how to use the used coffee grounds as an input material for 3D printers. That sounds like kind of a cute thing, but the truth is it's staggering implications. And it's because 3D printers, they're called rapid prototypers because we used them in labs and they were very expensive and impractical for a long time. And then in 2007, one of my buddies helped start MakerBot, and I was an advisor for MakerBot, which was the first consumer 3D printer. And so we thought we were gonna eventually build farms of these things like AWS, you'd just have a data center full of MakerBots and you'd wire them up to the "buy now" button, and whenever you clicked "buy now," a MakerBot would print your stuff and then print a box around it and then print a FedEx label on it. It would show up in the mail. Obviously that didn't happen, and here we are 15 years later, and you don't buy anything on Amazon that's 3D printed. There's two big reasons. One is they're one pixel printers, so they're super slow, and that makes it expensive. And then the other part of it is that the input materials are expensive, so you've got these high quality filaments, plastic filaments and things that are expensive. At the end of the day, you're competing with injection molding, which is like the cheapest way of making anything on Earth. And so, it hasn't worked out. There's a couple of exceptions. So for example, with metals, 3d printing of metals has worked out pretty well for two reasons. One, they're higher value parts. So you're printing, you know, jet parts and rockets and stuff. But also the technique in the printers is it's a powder bed, so you have this bin of powder, you run over it with a binder, like glue, from an inkjet head or a laser or something to sinter it together, and then, you pick up your part and shake it off, and you've got this part that was printed in a bed of dust. It's actually a very elegant way of making a 3D printer, and it's faster, because they're more like layer at a time instead of pixel at a time. Anyway, so what Marvel Labs did is they adapted that style of printer, which is fast, but the input material is these used coffee grounds and what the effect of that is, is now they can print stuff out of coffee. They're making all kinds of stuff. Sinks and light fixtures and bicycles and things. And the parts come out of the machine. They're made of coffee and then they just powder coat them with paint or metalize them so they look like metal and you can't even tell that it's made of coffee. And so this whole thing works awesome, but the main reason that it's important , and the reason that we invested, is that it flips the economics. So now, these parts that Marvel Labs is making, they've reshored manufacturing, they manufacture stuff in the U. S., they do it fully automated. And the parts are cheaper than doing it in Asia. That's what's exciting to me. They're also printing with seaweed. They're printing with sawdust. All the technologies they invented to make it work are about, printing with biomass in general. They're kind of the kingpin. Now we can get this whole vision together of producing things on demand in 3D printers in the U. S. Ash: It's interesting because several things, right? One is, like you said, it's not just, the on demand. All of our strategic risk starts to change, right? Think of what happens when, we get to a point where we're having another pandemic or, I don't know, they go after Taiwan. Supply chain changes if you're suddenly local, right? As long as we can get enough coffee into the system, we have enough of our own source material. Pablos: Ha, Ha, ha, ha. As a matter of national security, Americans are being asked to drink more coffee. Ash: It's a national security imperative that you get a frappuccino. Pablos: Well, I found out China just surpassed the U. S. as having the most Starbucks locations. Ash: China did. Frightening. I mean, Japan, Starbucks, whole different story. I was just looking at the botanical Starbucks in Japan, Starbucks is its own, own different conversation. But I was going to say that when you think about all of this, the implications for logistics, and one thing I wasn't sure on, on the way that they produced, what was their binding material? Because I know they're, one of the things they were talking about was biodegradability. Pablos: Marvel Labs has invented a variety of different binders. One of them is entirely sugar based. They use it with seaweed and they can make these biodegradable parts. Which is really cool, and then they have some top secret binders they invented that are super cool and they're not ready to announce them yet, but it's awesome. Ash: I saw some of the pieces. Pablos: Yeah. Oh, that's right. Ash: I got to actually play around with it. I, I think what's amazing to me is that the idea that you can cut production time. I don't know if it was an experiment or if they still do it, but remember there was Amazon Now. Where like they had little trucks going around and, and they had like USB cables or like whatever you needed, like that minute. Pablos: circulating your neighborhood With, that was loaded with the things that they predicted, were going to be bought. Ash: Yeah, 100%. That's what it was, right? They predicted that, everyone in Palo Alto needs like an extra USB cable. And they had one and you could get it like one hour delivery. Pablos: But that truck could just have a 3D printer in the back. Ash: That's exactly it. Right? Like imagine, how big are these things? How big are the printers? Pablos: The printers are, I'd say like 80 percent of the printer is the print bed by volume. So, if you have a printer the size of a refrigerator, 20 percent of it is gantry and other crap. And that's pretty typical of 3D printers, I guess you could say. And at least in a powder bed style printer. And the rest of the volume is printable. So, these printers are actually quite large. And one of the nice things about a powder bed printer is that you could just print a whole bunch of parts at once. You just fill up the bed with parts because they're just floating in powder because the powder is like the support material as well. It makes it easy to do big batches of stuff. If you're printing coffee mugs, you can print it and you got a fridge size printer. You can print, a couple hundred mugs or whatever all at the same time. And then, they just come out of there. I'd say 3D printing's future, over the next 10 years or so will be really focused on figuring out how to make multi material printers. There's a little bit of work on that now, especially trying to be able to do conductive materials. It'd be great to be able to print something like a game controller or a pair of headphones or something, have some of the wires printed in it. Ash: Maybe you have the recycled aluminum just like get blasted and powderized. I know of a magma plant coming up that might be able to... Pablos: Can we make a magma, printer? Ash: You take the aluminum, you feed it into the magma god and it comes out powderized. Pablos: Well, most aluminum comes from Iceland anyway. Aluminum is essentially made of electricity and they have access to cheap, clean electricity, Ash: That's the, the, secret, right? So we have infinite power and then they're just producing the conductive dust. One of the things I was thinking is like, how do you market this, right? Because we have to get a behavioral change on consumption. It's so easy to go with fast fAsh:ion, fast goods. We're addicted, I don't know if you've ever seen Wish? Pablos: Oh, uh, I know what it is, but I've seen Temu. I signed up for Temu. I ordered some shit before I found out it was obviously Chinese spyware app. And I um, I, bought some shit Temu cause it was so cheap. They're like paying you to take this stuff. And then it was like worse than infomercial products. Like I got these things and they're the cheapest possible things. And they had used like trick photography. I bought this bottle of, a cleaning product, I have it right here. I'm looking at it. It's this bottle called Foam Cleaner. I'm like, oh cool, I'll use that to clean the shower. I don't know what, kind of bug eye lens they must've used to photograph this thing. But when it showed up, the bottle itself is literally a 60 milliliter bottle, which is, that's like the size of, it's like a large bottle of nail polish, Ash: It's like, It's like, not even a perfume bottle. Pablos: And then it's got the full size spray head that you'd have on a bottle of Windex or something on it. So this whole thing, it looks like a joke. Nobody would ever do this. I've never seen a bottle this small with this big, like the spray head by volume is bigger than the bottle. Ash: So basically you've got a bobblehead cleaner. That's what you're saying. Bobblehead but foam cleaner. That's it. That's it. We can market it. Pablos: Yeah. I mean, I'm afraid to spray it because you know, like if I pull that trigger more than three times, the bottle will be empty. Ash: I'm sure it's not a neurotoxin or anything. Pablos: Okay. But anyway, the point being. Yeah, it's Temu and Wish and all this bullshit. I don't know about consumer behavior change. You would know more than me. What are the odds that we're ever gonna be in a world where people buy less shit? Ash: It's not that we buy less. I'm trying to figure out if we can shift them, right? Think about it. At one point, we were all obsessed around Gore Tex, it was like the magic, right? We had just left our class on osmosis and we were like, wow, it's like osmosis in a fabric, we were excited. Pablos: Maybe explain how Gore Tex works. Ash: Gore Tex's whole idea was about breathability, where the pores on the fabric were supposed to for air to go out, but water not to come in. Pablos: Which works because... Ash: It's surface tension allows the droplets to hold more together, so they're bigger than the water vapor molecules going out, right? So, so the molecular sizes are different. So you can create this sort of barrier. Now there's 50 versions of this to Sunday. But, Gore Tex was, was something which became a brand name, right? I don't know if it was before Intel Inside, but it was kind of the same concept, right? Saw a little label on Gore Tex. Pablos: It's like the Dolby of outerwear. Ash: It is. It was the Dolby of Outerwear. So I think somehow we've got to build that kind of reputational or brand concept, For example, if it's the seaweed and sugar and everything nice, right? Pablos: Okay. I see. Full circle brand where it's like "buy as much of this shit as you want. Whenever you're done we're just gonna turn it into the next shit you're gonna buy." Ash: it's not just recyclable... Pablos: It's like infinitely recyclable. Recycling is a is a joke. Ash: And the amount of energy and stuff that it takes is is sort of crazy, on that as well, right? So that's that's one of the, the sort of big, big problems that that happens with it. And I think one of the challenges is that we've got to figure out a way. That, something like what we're talking about in terms of, this new product, this new mechanism, this new process can be Gore Tex'd. Or Dolby'd, and a little bit more than like this is recyclable. I think we're kind of over it, right? Like we've seen the little symbol, we don't even know what's going on anymore. I know that in most countries they have like, at least like five bins. I think most Americans can't figure out like. What's up? There's a blue box. Pablos: You could imagine a version of this where, ultimately everything is just made of, some atoms, right? They have to come from somewhere. And then the energy it costs to, move them around and stick them together. So. You know, if you sort of just take that approach, you could say, okay, this stuff is made of this much joules and, this many atoms, like you could basically measure everything that way. Then you could say like, all right, well, the total cost of ownership in a given product could be added up that way. The cost of like mining all the shit, the cost of transporting around the world, the cost of, burning stuff to make it, whatever it takes. If you added that up for any object, it would probably be staggering. In the long run, you would, you, what you would like to do is track things that way and then be able to say, okay, this is kind of a full circle product, like an apple is probably like the closest you get maybe to a product that is low impact, it grows, we there, there's some energy cost in transporting it from a farm to your mouth, and then you eat it, you throw out a quarter of it as biomass. Ash: When you say an Apple, not your iPhone. Pablos: Oh yeah, I'm talking about like an actual physical apple. The kind you can eat. Yeah. Not an phone. Granny Smith, not a Macintosh. Ash: But maybe that's the score, right? Pablos: I think your Intel inside becomes... Ash: is it net negative? Is it net positive? Pablos: It's net negative or it's like close to the threshold of about an apple instead of being, at the threshold of like about a Tesla. Ash: That may be the interesting way to do it? So maybe a dynamic symbol is the way to think of it, right? So instead of the old Intel Inside or Dolby Atmos or whatever's going on, or Gore Tex, maybe it's about the level. Is there a number? Is there a score? Lasered in or 3D printed into the object itself or, or anything that you look at, it just tells you that this has a small number or a small something that people can understand that's better or higher or whatever. Pablos: Energy star. Ash: I look at something like calories. Like years and years ago, we all started getting obsessed and that definitely the generation that grew up with cereal boxes, who had nothing better to read. And we didn't have a iPhone to scroll. We read cereal boxes. We knew more about niacin and potassium in your cornflakes than any human should ever know. Pablos: It's true. I read a lot of cereal boxes. Ash: That's what you'd read. You read, you'd read the cereal box. When they changed the USDA standard for what you can see inside, the bigger format I remember that was like a big change on the packaging design. That was something where we could see the calories and then we realized, per standard serving size or whatever it was. And I think that at some point, the same thing has to happen, right? Each object that we consume or buy, can have that. There's actually a company. That we're looking at, called Love, like seriously called love.com. Uh, uh, I won't go into much more about that, but they're actually trying to change this, like specifically change this idea. They're trying to build an Amazon. First of all, they have love.com. I sort of tossed out the idea that it's powered by love. And that way, it can have a score, each thing you're buying. They curate what's allowed to be sold on there. So it's like an Amazon, but like, we're going to get rid of Pablos: So all you need is love. Love is all you need? Ash: It's true. That's their eventual goal is to go head to head with Amazon. A billionaire multi time, entrepreneur who's kicking this off. What's interesting, though, is I think people will start to recognize this. Pablos: Yeah, you could do some big branding campaign around, certified green or whatever, but it seems so like all these things are so gameable. I mean like calories, even like, I understand this as a kid, but now that I know what a calorie is like... Ash: It's totally gameable. Pablos: Oh my god, that's a totally fake thing that we made up that's, like, barely a measure of anything. Ash: That's why I picked it. I was going to say that with good numbers come good evil, right? Are you drinking a 12 ounce can of Coke? Was it like eight ounces? What did they do? It's interesting how it became a complete nonsense number? It mattered. We learned later that maybe the mix matters, and it wasn't about the sodium. And there's a lot of little bits that didn't matter. The question becomes, can you build something genuinely? There's another company, we invested in, Dollar Donation Club. And what's interesting about them is, when Seth, who's the founder, said, "Hey, I'm going to see if we could create the world's first super philanthropist." The idea that if we all gave a dollar a month, technically it's billions of dollars. You can make a lot of changes. He said," where am I going to give the money? I don't want to be another money place. I want to be something where I can see the impact." So he built a giant impact map of things he wanted to do. And he said, "okay, I want to know exactly how many kilos of microplastic are removed for my donation." Like, I don't care that I donate $1, $2. I was like, I'm willing to go and take out a kilo. Well, it turned out he can only get to like, I forget what the number is like 11 or 20 charities. It took that long and that his professional teams, like when they vet out what the charity really does. Pablos: Yeah. Ash: Almost no one qualified. So I think this is the unfortunate thing that's going to happen, right? So if our coffee friends bring it full circle, if Marvel can really like just crush it. Like they can demonstrate there's an actual true cost reduction I'm talking about from Guangzhou to, Columbus. By the time it gets there, like what actually happened and then the return leg, right? Like what happens on the back if, if that's actually a real score. That we can defend. Maybe that's what Marvel has to do. Pablos: The way it should be done probably is kind of like, consumer reports. There ought to be, like, life cycle metrics made for, the product coming outta Marvel Labs versus its competitor that came from Guangzhou. Here's your Samsung versus iPhone versus, Nokia or whatever and somebody does the research and figures out; this is the mining footprint; this is the shipping cost. This is how much, energy was burned. The factory is running off of a coal plant versus a nuclear reactor or whatever. Ash: Like Energy Star, but like it actually makes sense as opposed to Energy Star. Pablos: Yeah, and that could be given a score in joules that just ranks these things against each other. Ash: But we're talking about three ideas here, right? So that one idea is to get somebody to come out there and say, look, fundamentally, product life cycle measurement is something someone should go build, like someone should, whether it's independent of Marvel or not, somebody should do it. And then different manufacturers or, or whether it's a 3D printer of type company or someone else should go in and say, look, let's show you why we are the lowest score, the highest score, whatever the, whichever one's considered the better thing. And then we have to create education and marketing on that, to say, Hey, if you're not doing this, you, you are literally creating damage. Pablos: There must be initiatives like this that we don't know about. An interesting thing to consider is an iPhone is made of whatever, 2000 components. Some of them are like screws that Apple sourced and didn't manufacture. Where was the metal for the screws mined? Where's the factory for the screws? How far are the screws traveling to get to the iPhone factory? All that kind of stuff. And so you would, eventually if this were fully played out, when you design an iPhone and CAD, it would just tell you, where your screws are coming from. We already have the environmental impact score for those screws. Pick the ones that have the lower score. Ash: So this is like an SAP thing. So go back to, Fast moving consumer goods. So in the FMCG world, one of the things that's really interesting is something called, smart label and smart label is interesting because it said, Hey, like ingredients don't cut it. I want to know like really what's going on, it goes really deep, you can dive into the label, but where did you source it? Like, is it really honey from here or what was going on? I think Nestle, I think some of the biggest players all support it. Procter and Gamble, all these guys are on smart, smart label. Now that's interesting because you're almost already there, for those guys, you're pretty close, but that's for food. Hopefully that's mostly biodegradable. Otherwise we have other problems in life. Pablos: Yeah, that's interesting. Maybe that could be extended so that all the, the ingredients of my, headphones... Ash: Exactly. Could you extend that construct? I actually think back to another company, from years ago, it is one of my patents, from a while back. it was a company called, Black Duck Software. You were talking about, as you're sitting there with your CAD, I was thinking of, open source. Remember it was like, ""are you using something that's gonna infect the rest of your project?" When you're coding in Eclipse or something and you're like, oh, let me just grab this little... Pablos: You accidentally scoop up some GPL library... Ash: Yeah, it's an LGPL or something. It happened to Fidelity. Their entire mortgage calculator, their entire mortgage algorithm had to be open sourced because they used a website plug in. So, they eventually invested in the company. Obviously, they invested in us. But what was good is that, when you, were able to sit down and look at the project, it would tell you immediately, like, if you put this in there, you will like, have to open source your print driver. Pablos: All that should just be in CAD. A lot of CAD software has a plug in to tell you how much it's going to cost to machine that part that you made based on the design. And it could easily tell you how much material it's going to take and how much material cost there's going to be. But you could extend on that and say, you chose these screws. Here's how much they're going to cost. Here's what the lead times are. All that's in SAP already. And then it tells you, this is the environmental footprint of the screws you chose. Ash: And now you can tie that into some exchanges or B2B sourcing companies and just say, okay, give me a scenario. I want to automatically reduce my carbon or my, my total footprint. Where else could I source, right? So maybe instead of titanium screws, I have to manufacture for this new titanium iPhone from like some Russian mine where the titanium lives. Pablos: be seven Web3 companies trying to do this already. Ash: I think what they miss. And this is something that I think is an interesting part of the journey, right? That you and I also take is it sometimes great technology and great back end stuff doesn't hit the front. The only reason calories don't matter today because we woke up and realized that somebody paid off the cardiologists to get us to eat margarine and told us that sugar was, okay and fat was terrible. That was programming, right? That was maybe we need some good programming. I mean, we got programmed the wrong way. Maybe we need to program people. To see the right thing. And I don't know that we could be seen as altruistic or that we're necessarily not, not commercially motivated. I think that there's some way that today because of information and speed of information, I think we can create some level of transparency, like you said. And then we can turn around and say, back in the day, I couldn't tell you where my, millet was coming from for the food. Today we can, Smart Label will tell you literally where that food comes from. I think we could do something fun, fun with that. Someone should go do that. Pablos: Yeah. Someone should go do that, which is, one of the main points of doing this podcast is that hopefully we'll come up with ideas that somebody else should go do.

Wakayama Bokusui; Kawano Yuko

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!)

This week, your favorite apples get ranked, mercilessly. Find out which apples comedian Brian Frange deems “horse food” and “indigestible filth,” and which crisp, glorious apples rise to the top of the heap. Plus, reporter Katie Thornton joins us to discuss the history and ingenuity of the Frankfurt Kitchen, the blueprint for space-saving kitchen design; Adam Gopnik revels in the alchemical wonder of stovetop cooking; and we make Indian-Spiced Smashed Potatoes.Get this week's recipe for Indian-Spiced Smashed Potatoes here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

 Wondering if there are other green apples besides Granny Smith. Spoiler alert, there are! And this episode, I'm sharing some of the varieties I've tried. And ones you should be looking out for.   

Koersklappers: Jago Willems, Viktor Verschaeve, Alexander TemmermanJago Willems wou dolgraag aanschuiven aan onze koersklaptafel en de renner bij Lotto-Dstny Development sloeg zich met verve doorheen een spervuur van koersuitslagen en fusienieuwtjes. Alexander en Viktor palaverden duchtig mee en legden Nico uit hoe zo'n Granny Smith-dieet nu wel werkt. Los daarvan ging het over een resem najaarskoersen, het Holiday-programma, gravelbellen, bh's, Tsjechische bospaadjes, Kasia'tje en de Air-Liner.Steun Radio Stelvio

A birthday cake for Lonna and a good frosting recipe from Donna. Barry McDonald joins us at the kitchen table to talk about his life in Australia. We talk about frogs, colorful language, kangaroo meat and the history of the Granny Smith apple. It's jam and jelly season. Tips and tricks including preparing fruit, jelly bags, pectin, the joy of using a maslin pan and hot packing. Donna shares her recipe for Oriental Plum Sauce.  

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

The week back from vacay is super depressing…electronics apparently don't like the sun…happy birthday Lincoln…what is it about the Titanic…based on the amount of social media opinions, OceanGate was an appropriate name…media coverage isn't the fault of the victims…the Lusitania…bye-bye Archetypes…said it before, say it again, creating a podcast isn't easy…just because you can say something doesn't mean you have something to say…wow look at us agreeing with Mayor Postalita…you can't cover someone by only talking about someone else…what's your favorite fruit…so many fruits just sound better in Spanish…why don't cubans differ between lime and lemon…Last Sodas: Ted Lasso & Michaela Jae Rodriguez…welcome back, Tristan… Theme Song: Pero Let Me Freestyle, composed by Michael Angelo Lomlplex - the Official Gay Guy Pero…Let Me Tell You shop: https://www.teepublic.com/stores/pero-let-me-tell-you-podcast?ref_id=26603 FL Dairy Farm: FloridaMilk.com or lechedeflori

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. RecipeServes 24CakeUnsalted butter or nonstick cooking spray2 1⁄2 cups all-purpose flour1/2 teaspoon baking soda1 teaspoon kosher salt1 teaspoon ground cinnamon1⁄4 teaspoon ground nutmeg2 cups packed dark brown sugar1⁄2 cup (1 stick) unsalted butter, melted and cooled1 cup canola oil4 large eggs1 teaspoon pure vanilla extract1 teaspoon pure almond extract4 cups chopped peeled apples (about 3 large; I like amix of Granny Smith and Golden Delicious)Glaze4 tablespoons (1⁄2 stick) unsalted butter3⁄4 cup confectioners' sugar2 tablespoons maple syrup1⁄4 teaspoon ground cinnamon1⁄4 teaspoon kosher salt1 tablespoon whole milkMake the cake: Preheat the oven to 325°F with a rack in the center position. Grease a sheet pan with butter.In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.In a large bowl, whisk together the brown sugar, melted butter, and oil until smooth. Add the eggs, vanilla, and almond extract and whisk well to combine.Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the dough just comes together. Fold in the apples until evenly distributed.Pour the batter into the prepared pan and spread it evenly to the corners with a large offset spatula. Bake for 20 to 25 minutes, until the cake is deeply golden and the edges just start to pull away from the sides of the pan. Set the sheet pan on a wire rack and let the cake cool for 20 to 25 minutesMake the glaze: Melt the butter in a small pot over medium heat. Cook, stirring often with a rubber spatula, until the butter turns a toasted, amber color (it will bubble and spit; when it quiets down, check for browning). Whisk in the confectioners' sugar, maple syrup, cinnamon, salt, and milk until smooth.Drizzle the glaze evenly over the cooled cake. Let set for 5 minutes.Slice the cake into pieces and serve. The cake is best the day it's made, but will keep, tightly covered, in the refrigerator for 3 to 4 days.Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (‎Union Square & Co., October 2022). Photography by Dana Gallagher.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Lights, Camera, Action... today we're joined by British Film Critic, Presenter and Author James King.Some would call James the KING of Movies, but we like to call him the King of RUNNING!Running is something James does to get his much-needed alone time, and it also helps him put pen to paper - something very integral to his job.This episode will inspire you to run like you're in Mission Impossible, or maybe Rocky and Bay Watch! You may also get a sudden craving for green apples...Granny Smith anyone?Want to look as stylish as Tom Cruise? Buy a RunPod tshirt? Go here: linktr.ee/runpod

Sowams Cider Works (10:47) - Spencer Morris was an unlikely candidate to leave his manufacturing trade and become a farmer. But when the opportunity to take over Long Lane Orchard came about, Spencer couldn't resist. In our live interview from Sowams Cider Works in Warren, Rhode Island, Spencer is joined by Maryka Gillis to discuss the founding and future of Sowams. We learn about the history of apples in New England, especially the Ocean State's own Rhode Island Greening, and why Granny Smith apples are overrated. Spencer takes us through how and why he started Sowams in 2018, and the process of making high-quality hard cider from scratch. We try Orchard Blend #145 (spoiler, it's delicious) and learn why good-quality hard cider tastes more like a sweet distilled wine than an Angry Orchard. We also discuss what's next for Sowams and where you can find their products! Baseball is back like it never left! Opening Day is here, and we are ready for action. We make some future plays on the DraftKings Sportsbook app (play responsibly), including Aaron Judge's home run total and Gerrit Cole's strikeouts. We also make some parlays and wagers for Opening Day action. The Final Four is here, and if anyone had UConn, Miami, FAU and San Diego State in the final weekend, please show yourselves. We make our revised predictions on who will cut down the nets in Houston. This episode is brought to you by DraftKings. The DraftKings Sportsbook – Boston's hometown Sportsbook is LIVE right here in Mass! Bet on all your favorite sports from the comfort of your own home. Don't bet with some out-of-town sportsbook, BET LOCAL with DraftKings! Plus, ALL new customers who sign up for DraftKings Sportsbook TODAY using code BBB will receive up to TWO HUNDRED DOLLARS in BONUS bets!  Soon you'll be able to bet on money lines, spreads, props, and more with one of America's top-rated Sportsbooks – DraftKings Sportsbook!  Download the DraftKings Sportsbook app NOW! Sign up with code BBB to get up to TWO HUNDRED DOLLARS in BONUS bets to use once mobile sports betting hits Massachusetts. Only at DraftKings Sportsbook with code BBB! We're proud to present Manscaped as our partner! What guy wouldn't want The Right Tools for The Job?! Head over to manscaped.com/house, or use the code HOUSE at checkout for 20% off AND free shipping on your order. Thanks for listening! Remember to hit the follow button on Spotify, and leave us a review on Apple Podcasts. Join the conversation on Twitter and Instagram. Check out house-enterprise.com for all of our content. --- Support this podcast: https://podcasters.spotify.com/pod/show/beersbusinessandballs/support

Lemon balm is soothing, calming and uplifting, whether fresh or dried its a pleasure to have and use. Lemon balm is such a gem that it deserves a a two part herbal monograph. Here in part 1, Dina focuses on lemon balm's origin and the benefits it can offer for us now. Also offering favorite sources for dried lemon balm and some recipes for making teas and tinctures. Thank you for joining me. Recipes in Episode: Lemon Balm Tea: 1-2 tsp dried lemon balm with 8 ounces hot water, steep 15-20 minutes. Lemon Balm Tincture: 50g lemon balm + 250ml Vodka Lemon Balm Cordial: 1 cup chopped apples (Granny Smith or other tart variety) ¼ cup dried lemon balm 3 tablespoons lemon peel, cut into strips 1 tablespoon raisins 1 cinnamon stick 3 cloves 1/8 teaspoon nutmeg  2 cups of Brandy  1/2 cup maple syrup   Sources for Dried Lemon Balm Mountain Rose Herbs Avena Botanicals Herbalist & Alchemist   ---Deepest gratitude to Andrea Klunder, my podcast boss.  Find her at thecreativeimposter.com.  Original music by Dylan Rice Please send me your comments, requests, or feedback.  Send me a message, voice or write an email, my email is dina@theherbalbakeshoppe.com. I look forward to hearing from you! To get herb inspired recipes, plant profiles and read more about herbal medicine, visit my website at: theherbalbakeshoppe.com Join me on Patreon Connect with me on Facebook, Instagram and Twitter If you enjoyed this episode, please follow or subscribe where ever you like to listen to podcasts! And if you have time, kindly share with your friends and family.  ABOUT DINA Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three humans - two daughters and one son all now living their young adult lives - and one sweet Pomeranian named Maci.  

Hughesy's interesting health fact about Apples!Subscribe on LiSTNR: https://play.listnr.com/podcast/hughesy-ed-and-erinSee omnystudio.com/listener for privacy information.

Follow Me: The Response, Part I - Ken WetmorePhillip demonstrates that when Jesus calls us to follow Him, the natural response is to tell others what Jesus has done for you and invite them to “come and see.”One of our #WholeLifeTakeAways asked; How does Jesus make your life better and you better at life? Let us know your thoughts by reaching out to us with your questions and comments using the information below:■ Text/Voicemail: 407-965-1607■ Email: podcast@wholelife.churchTake the 2022 WholeLife Church Mission Index SURVEY: https://this-is-whole-life.captivate.fm/wlc-mission-index-surveyRECIPE from WholeLife Church Member, Pam Nolen Sausage, Apple, and Cheddar Bread Pudding(This dish is reminiscent of holiday stuffing. Leave the peel on the apple for color and texture).8 ounces turkey Italian sausage2 cups chopped Granny Smith apple1 cup chopped onions2 cups 1% low-fat milk4 eggs or 1 cup egg substitute3/4 cup (3 ounces)shredded sharp cheddar cheese, divided1/4 cup chopped fresh parsley1/4 teaspoon salt1/8 teaspoon black pepper8 ounces (1-inch) cubed day-old sourdough bread (1/2 loaf)Cooking sprayPreheat oven to 350Heat a large non-stick skillet over medium-high heat. Remove casings from sausage. Add sausage to pan; cook for 4 minutes or until browned, stirring to crumble. Stir in apple and onion. Cover and cook over low heat 5 minutes or until apple is crisp-tender. Remove from heat; cool slightly.Combine milk, egg substitute, 1/4 cup cheddar cheese, parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large bowl, stirring with a whisk. Stain in sausage mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2 quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350 for 45 minutes or until pudding is set and light browned.Yield 6 servingsSUBSCRIBE NOW to our weekly podcast Speaking of Grace to listen to the message this podcast was based on - https://speaking-of-grace.captivate.fm/listenlinksOur weekly message from the WholeLife Church and all of our #WholeLifeTakeAways are in each episodes ‘show notes' for you to listen to, discuss, and share with family and friends. The previous weekend's sermon is released every Tuesday, with our pastors and guest speakers inviting you into a lifelong friendship with God. Thank you for listening! Our show is available on Apple Podcasts, Spotify, Stitcher, iHeart Radio, and anywhere you listen to podcasts! If you've enjoyed this episode, please share it on social media at the following links and while you're there, say ‘hello'! Twitter: https://twitter.com/wholelifeorl Facebook: https://www.facebook.com/wholelifeorlandoInstagram:

Chef Del currently works as a culinary specialist at The T. Colin Campbell Center for Nutrition Studies where he teaches whole food, plant-based cooking classes and helps those who are looking to adopt a healthier lifestyle. His online community CNS Kitchen has grown to almost 6,000 members since March of 2022 and has received rave reviews by its members. CNS Kitchen is expanding its offering in 2023 to include a nine-week wellness course, book studies, guest chefs, and more. Chef Del's is working on a new book tentatively called The Whole Food is Soul Food Cookbook, co-written with Sharme Ridley (Atlanta Creole). Follow Chef Del on Facebook:https://www.facebook.com/ChefDelSroufe/ Instagram: https://www.instagram.com/chefdelsroufe/ and in CNS Kitchen: https://cnskitchen.nutritionstudies.org/landing?space_id=6463211 Jackfruit, Sauerkraut, and Apples From the upcoming cookbook “The Whole Food is Soul Food Cookbook” by Del Sroufe and Sharme Ridley. My mom's New Year menu almost always included pork and sauerkraut. I love anything sauerkraut, but in my version jackfruit replaces the meat and I add apples to balance the tart sauerkraut. Yield: 4 servings Ingredients 2 (20-ounce) cans young jackfruit, drained 1 Tbsp granulated garlic 1 Tbsp nutritional yeast 1 Tbsp almond meal 1 tsp sea salt, or to taste 1 large yellow onion, chopped 3 Granny Smith apples, thinly sliced 2 tsp caraway seeds, crushed 2 cups low-sodium vegetable broth (more as needed) 1 (24-ounce) jar sauerkraut, drained Instructions 1. Preheat the oven to 375 degrees F. 2. In a medium bowl, combine the jackfruit, garlic, nutritional yeast, almond meal, and sea salt. Mix well. 3. Place the jackfruit on a baking sheet and bake for 10 minutes. Turn the jackfruit over and bake for another 10 minutes. 4. While the jackfruit bakes, sauté the onions in a large skillet over medium heat for 7–8 minutes until they are translucent and start to brown. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan. 5. Add the apples, caraway seeds, and vegetable broth to the pan. 6. Spoon the apple mixture over the baked jackfruit and top with the sauerkraut. 7. Bake for 30 minutes until the broth is reduced. Hoppin' John From the upcoming cookbook The Whole Food is Soul Food Cookbook by Del Sroufe and Sharme Ridley My dad has been serving Hoppin' John forn New Year's Day for as long as I can remember. His version includes ham, but I make mine meat-free and serve it with cornbread and greens. Serves 8 Ingredients 2 medium yellow onions, diced 3 stalks celery, diced 4 cloves garlic, chopped 1 Tbsp fresh thyme leaves, minced 2 medium green bell peppers, diced 1 pound dried black-eyed peas, soaked overnight* 3-5 cups vegetable broth, more as needed 2 Tbsp mellow white miso, whisked together with ¼ cup water, optional Sea salt and black pepper, to taste 6 cups cooked brown rice, for serving ½ cup sliced green onions for serving Instructions 1. Heat a large saucepan for 5 minutes over medium heat. 2. Add the onion and celery to the pan and sauté for 7–8 minutes until the onions start to brown and turn translucent. Add water 1 to 2 tablespoons at a time, as needed, to keep the vegetables from sticking to the pan. 3. Add the garlic, thyme, and green bell pepper, and cook for another minute. 4. Add the black-eyed peas and 3 cups vegetable broth. Cook over medium heat until the peas are tender, about 50-60 minutes. (See note) 5. Add the miso, season with black pepper, and cook for 5 minutes. 6. Serve over brown rice garnished with green onion. Note If you are using frozen black eyed peas or fresh, reduce the cooking time to 15 minutes. Check them for doneness, and if needed, add more broth and cook them a little longer.

Disneyland Adventureland Treehouse will Return with a New Look in 2023There are more details about the future of the treehouse in Adventureland at Disneyland park.When it reopens in 2023 the Adventureland Treehouse will be themed after Walt Disney's Swiss Family Robinson tree house--just as it is in Walt Disney World. This is likely because Disney is working on a remake of the 1960 movie as a new Swiss Family series on Disney+.The renewed treehouse will have new environments created among the branches of the giant tree on the shores of the Jungle River. From the mother's music den to the young sons' nature room to the teenage daughter's astronomer's loft, everything is created from found objects, natural resources, and pure ingenuity (just like the Disney fairies do). More news to come as it's released--Walt Disney World Pool Closure The Oak Manor leisure pool in Magnolia Bend at Disney's Port Orleans Resort Riverside was recently closed for a brief refurbishment.Ol' Man Island and other leisure pools around the resort will remain open and available. The Oak Manor pool will reopen at some point in mid-December.--Festive Foodie Guide to Resorts at Walt Disney WorldAvailable at Various Resorts  Apple Tart: Classic apple tart with crunchy streusel and cinnamon glaze (Available Dec. 25 only; mobile order available); Available at:  World Premiere at Disney's All-Star Movies Resort Intermission at Disney's All-Star Music Resort End Zone at Disney's All-Star Music Resort Landscape of Flavors at Disney's Art of Animation Resort Centertown Market at Disney's Caribbean Beach Resort Sassagoula Floatworks at Disney's Port Orleans Resort – French Quarter Riverside Mill Food Court at Disney's Port Orleans Resort – Riverside Everything POP Shopping & Dining at Disney's Pop Century Resort Christmas Feast: Roasted turkey dinner, cornbread stuffing, mashed potatoes with turkey gravy, seasonal vegetables, and cranberry relish (Available Dec. 25 only; mobile order available); Available at:  World Premiere at Disney's All-Star Movies Resort Intermission at Disney's All-Star Music Resort End Zone at Disney's All-Star Music Resort Landscape of Flavors at Disney's Art of Animation Resort Centertown Market at Disney's Caribbean Beach Resort Contempo Cafe at Disney's Contemporary Resort Sassagoula Floatworks at Disney's Port Orleans Resort – French Quarter Riverside Mill Food Court at Disney's Port Orleans Resort – Riverside Capt. Cook's at Disney's Polynesian Village Resort Everything POP Shopping & Dining at Disney's Pop Century Resort Peppermint Bark: Dark and white chocolate with peppermint (Available Dec. 1 through 31); Available at:  World Premiere at Disney's All-Star Movies Resort Intermission at Disney's All-Star Music Resort End Zone at Disney's All-Star Music Resort Landscape of Flavors at Disney's Art of Animation Resort Centertown Market at Disney's Caribbean Beach Resort Sassagoula Floatworks at Disney's Port Orleans Resort – French Quarter Riverside Mill Food Court at Disney's Port Orleans Resort – Riverside Everything POP Shopping & Dining at Disney's Pop Century Resort Walking in a Plant-based Snowland: Chocolate cupcake with vanilla buttercream and a flurry of snowflake sprinkles (Plant-based) (Gluten/ Wheat Friendly) (New) (Available Dec. 1 through 31; mobile order available). Available at:  World Premiere at Disney's All-Star Movies Resort Intermission at Disney's All-Star Music Resort End Zone at Disney's All-Star Music Resort Landscape of Flavors at Disney's Art of Animation Resort Centertown Market and Spyglass Grill at Disney's Caribbean Beach Resort Sassagoula Floatworks and Food Factory at Disney's Port Orleans Resort – French Quarter Riverside Mill Food Court at Disney's Port Orleans Resort – Riverside Everything POP Shopping & Dining at Disney's Pop Century Resort Disney's All-Star Movies Resort and Disney's All-Star Sports Resort World Premiere Food Court and End Zone Food Court (Available Dec. 1 - 31; mobile order available) All Star Christmas Tree: Gingerbread-spiced macaron Christmas tree with passionfruit ganache, coconut buttercream, and a white chocolate (all) star (New) Disney's All-Star Music Resort Intermission Food Court (Mobile order available)  All Star Christmas Tree: Gingerbread-spiced macaron Christmas tree with passionfruit ganache, coconut buttercream, and a white chocolate (all) star (New) (Available Dec. 1 through 31) Gingerbread Sundae: Gingerbread soft-serve in a waffle bowl topped with M&M's chocolate candies, chocolate sauce, and a chocolate gingerbread boy (New) (Available Dec. 1 through 31) Candy Cane Latte: Café latte with peppermint and white chocolate (New) (Available Dec. 1 through Dec. 31)  Disney's Animal Kingdom Lodge Jiko – The Cooking Place (Available Dec. 24 through 31) Holiday Feast: Bone-in ribeye, preserved lemon and almond haricot verts, herb roasted potatoes, roasted radicchio, and tart cherry wine reductionThe Mara (Available Nov. 28 through Dec. 31; mobile order available) Mickey Santa Hat: Chai mousse with coconut marshmallow (New) Sanaa (Available Dec. 25 only) Celebrate the Season Dinner: Roast prime rib with Jus Lie, mukimo, fall vegetables with fig butter, and mushroom conservaDisney's Art of Animation Resort and Disney's Pop Century Resort  Landscape of Flavors and Everything POP Shopping & Dining (Available Dec. 1 through 31; mobile order available) Deer Holly-day Cupcake: Chocolate cupcake filled with chocolate ganache topped with peanut butter cream cheese buttercream and festive sprinkles (New)  Disney's Beach Club Resort Beaches and Cream (Available Nov. 28 through Dec. 31)  Holiday Shake: Cookie butter milkshake with caramel drizzle and holiday sprinkles, topped with a Christmas tree cupcake (New) Beach Club Marketplace (Mobile order available)  Peppermint Trifle: Peppermint white chocolate mousse, chocolate cake, chocolate cookie crumble, dark chocolate peppermint mousse with whipped cream, chocolate curls, and crisp pearl décor (New) (Available Dec. 1 through Jan. 1)  Merry Mickey Cupcake: Traditional vanilla cupcake and vanilla buttercream with chocolate Mickey ears and holiday décor (New) (Available through Jan. 1)  Christmas Tree Delight: Hot cocoa mousse with a marshmallow center on a chocolate cookie (New) (Available through Jan. 1)  Disney's BoardWalk BoardWalk Deli (Mobile order available)  Apple Cider Loaf (New) (Available through Dec. 26)  Peppermint Brownie Cheesecake: Brownie base, peppermint cheesecake, and holiday sprinkles (New) (Available Dec. 1 through 26)  Hot Cocoa Cupcake: Chocolate cupcake, cocoa custard filling, and marshmallow buttercream (New) (Available Dec. 1 through 26)  Flying Fish (Available Dec. 24, 25, and 31 only) Chef's Holiday Special: Oak-grilled filet mignon and coldwater lobster (New)  Trattoria al Forno (Available Dec. 24, 25, and 31 only) Steak al Forno with Yukon potatoes, cippolini agro dolce, and chianti reduction (New)  Disney's Caribbean Beach Resort Centertown Market and Spyglass Grill (Available Dec. 1 through 31; mobile order available) Rum Cake: Traditional rum cake (New)  Ginger Crabs: Classic gingerbread cookies (New) Banana Cabana (Available Dec. 1 through 31) Rum Cake: Traditional rum cake (New) Disney's Contemporary Resort Contempo Cafe (Available Dec. 1 through 31; mobile order available)  White Chocolate Peppermint Mousse Brownie: White chocolate peppermint mousse on a fudge brownie with white chocolate candy cane (New) California Grill  Fire-Roasted Venison with sweet potato fondant, roasted root vegetables, and sour cranberries (New) (Available Dec. 25 only)  Valrhona Chocolate Torte: Valrhona dark chocolate ganache torte, whipped cherry panna cotta, Kirsch cherry caramel, pistachio snow, candied pistachios, pistachio nougat, and cherry gel (New) (Available Dec. 1 through 30)  Chef Mickey's (Available Dec. 18 through 25) Holiday-inspired Family Style Offerings: Apricot and gruyere stuffed pork tenderloin with apricot demi, classic stuffing, garlic mashed potatoes, and Hericot verts with stewed tomatoes (New)  Steakhouse 71 (Available Dec. 18 through 24 and Dec. 26 through Jan. 8)Holiday Brunch: Menu highlights include Walt's Prime Rib Hash, Floridian Eggs Benedict, Bacon & Eggs, and French Onion SoupDisney's Coronado Springs ResortBarcelona Lounge   Holiday Candle Tart: Traditional flan tart (New) (Available. Dec. 4 through 31)  Gingersnap Cold Brew: Joffrey's Coffee Cold Brew, gingerbread, maple syrup, and gingersnap crumbles (New) (Available through Jan. 2) Dahlia Lounge (Available Dec. 1 through Jan. 7)Poinsettia Punch: House-made gingerbread simple syrup, cranberry, ginger ale, cinnamon, and orange (New) Three Bridges Bar & Grill (Available Dec. 1 through Jan. 7) Spiced Chocolate Mexicana: Del Maguey Vida Mezcal, Ancho Reyes Poblano Chile Liqueur, house-made hot chocolate, and cinnamon finished with cinnamon-vanilla whipped cream and a dusting of cayenne pepper (New) Toledo - Tapas, Steak & Seafood   Toledo Christmas: Prime rib of beef, potato silk, pearl onion-tomato confit, and chimichurri (New) (Availabel Dec. 25 only)  Coquito: Coconut panna cotta with spiced dulce de leche and cranberry crumble (New) (Available Dec. 18 through 25)  Poinsettia Punch: House-made gingerbread simple syrup, cranberry, ginger ale, cinnamon, and orange (New) (Available Dec. 1 through Jan. 7) Disney's Grand Floridian Resort & Spa Gasparilla's Island Grill (Available Nov. 27 through 31; mobile order available)  Peppermint Cheesecake with chocolate cookie crumb crust and red velvet whipped cream (New)  Snowman Chocolate Marshmallow Pie: Graham cookie sandwiched with chocolate ganache and topped with a marshmallow snowman (New) Cítricos (Available Dec. 25 and 31 only) Chipotle-Maple Glazed Dry-Aged Pork Chop with squash au gratin, swiss chard, and almond mole (New)  Disney's Old Key West Good's Food to Go (Available Dec. 1 through 31; mobile order available) Holiday Ornament Cupcake: Christmas confetti cupcake, cream cheese mousse, and buttercream (New)  Peppermint Bark Mickey and Minnie Gingerbread Cookies: Gingerbread cookies dipped in dark chocolate Olivia's Café (Available Dec. 25 only) Chocolate Lava Cake with vanilla crème anglaise and peppermint crunch (New) Disney's Polynesian Village Resort Capt. Cook's (Available Dec. 11 through 25; mobile order available) Moana Holiday Cupcake: Chocolate cupcake with candy cane mousse and chocolate décor  Kona Island Coffee Bar (Available Dec. 11 through 25)  Stitch Holiday Dome: Mint chocolate chip mousse with brownie base (New) Candy Cane Latte: Café latte with peppermint and white chocolate (New) (Available Nov. 28 through Dec. 31) Trader Sam's Grog Grotto and Trader Sam's Tiki Terrace (Available Dec. 1 through 31)   Tropical Snowstorm: Jack Daniel's Tennessee Whiskey, Parrot Bay Coconut Rum, coconut cream with cinnamon, orgeat, and falernum topped with cinnamon and nutmeg Mele Kaliki Mai Tai: Plantation Original Dark Rum, Bacardi Superior Rum, St. Elizabeth Allspice Dram, with cranberry juice, cinnamon, orgeat, and falernum with a splash of fresh lime juice and a cinnamon stick Jingle Jammer: A non-alcoholic combination of cranberry, pineapple, cinnamon, falernum, and a splash of fresh lime juice  Pineapple Lanai (Available Dec. 22 through 26) ‘Olu Mel Christmas Float: DOLE Whip Lime Float with pineapple juice, an ‘Olu Mel white chocolate medallion, and strawberry popping candy (Wheat/ Gluten Friendly)  Disney's Port Orleans Resort – French Quarter Sassagoula Floatworks and Food Factory (Mobile order available)  Magic Bar: A blend of chocolate chips, butterscotch chips, walnuts, and coconut with a graham cracker crust (New) (Available beginning Dec. 1)  Gingerbread Spiced Caramel Blondie Bites: Gingerbread spice-dusted caramel blondie bites (New) (Available Dec. 1 through 31)  Eggnog (Non-alcoholic) (Spiked version available)  Scat Cat's Club – Café (Available Dec. 1 through 31) Peppermint Mickey Beignet Classic Mickey beignet topped with a peppermint ganache and candy cane quins (New)  Disney's Port Orleans Resort – Riverside   Boatwright's Dining Hall (Available Dec. 25 only) Christmas Dinner: Dijon-rubbed pork loin with bourbon sweet potato purée, crispy Brussel sprouts, and apple fennel chutney (New) Riverside Mill (Mobile order available)  Magic Bar: A blend of chocolate chips, butterscotch chips, walnuts, and coconut with a graham cracker crust (New) (Available beginning Dec. 1)  Gingerbread Spiced Caramel Blondie Bites: Gingerbread spice-dusted caramel blondie bites (New) (Available Dec. 1 through 31) Disney's Riviera Resort  Le Petit Café  Riviera Gingerbread Cookie: Gingerbread cookie with dark chocolate and sugar glaze (Available Nov. 20 through Jan. 2)  Panettone: Traditional Italian panettone (New) (Available Nov. 27 through Jan. 2)  Chocolate Peppermint Mousse: Dark chocolate mousse with white chocolate peppermint mousse center, brownie base, peppermint marshmallow, and truffle (New) (Available Dec. 1 through 30) Primo Piatto (Available Nov. 28 through Jan. 7; mobile order available) Vanilla, Cherry, and Gingerbread Cheesecake: Vanilla cheesecake with chocolate cheesecake swirl, Morello cherries, whipped gingerbread panna cotta, and milk chocolate Mickey coin (New) Topolino's Terrace Opera Cake: Almond joconde, mocha Italian buttercream, dark chocolate ganache, morello cherry (New) (Available Dec. 1 through 30)  Disney's Saratoga Springs Resort The Artist's Palette (Available Dec. 1 through 31; mobile order available)  Snowman Cupcake: Christmas confetti cupcake, cream cheese mousse, and buttercream (New)  Yule Log: Black Forest chocolate sponge cake, vanilla panna cotta, and cherry compote (New)  Peppermint Bark Mickey and Minnie Gingerbread Cookies: Gingerbread cookies dipped in dark chocolate Backstretch Pool Bar (Available Dec. 1 through 31) Christmas Tree Swirl: Vanilla soft-serve ice cream with edible sugar lights, sprinkles, and a white chocolate star (New)  The Turf Club Bar & Grill (Available Dec. 25 only)  Holiday Dinner: Pork shank with au gratin potatoes, house-made green bean casserole, roasted carrots, and a Parker House roll (New)  Chocolate Lava Cake with vanilla crème anglaise and peppermint crunch (New) Disney's Wilderness Lodge Roaring Fork (Mobile order available)  Pumpkin Moose Cake: Chocolate-dipped spice cake, milk chocolate pumpkin mousse, and dark chocolate antlers (Available Nov. 20 through Dec. 29)  Christmas Tree Mousse: White chocolate peppermint mousse, chocolate cake, and dark chocolate ganache in a vanilla tart shell (New) (Available Dec. 18 through 29)  Santa's Forest: Peppermint Cheesecake, chocolate cake, and fondant holiday décor (Plant-based) (Gluten/Wheat Friendly) (New) (Available Dec. 18 through 29) Molasses Crackle Cookie: A Disney's Wilderness Lodge tradition (Available Dec. 18 through 29) Whispering Canyon Cafe (Available Dec. 25 only) Holiday Skillet: Moonshine-glazed ham, slow-smoked pulled pork, Western-style sausages, maple-chipotle pork ribs, apple-cornbread stuffing, sautéed green beans, buttered corn, and smashed Yukon potatoesDisney's Yacht Club Resort The Market at Ale & Compass (Mobile order available)  Peppermint Trifle: Peppermint white chocolate mousse, chocolate cake, chocolate cookie crumble, dark chocolate peppermint mousse with whipped cream, chocolate curls, and crisp pearl décor (New) (Available Dec. 1 through Jan. 1)  Merry Mickey Cupcake: Traditional vanilla cupcake and vanilla buttercream with chocolate Mickey ears and holiday décor (New) (Available Nov. 1 through Jan. 1)  Christmas Tree Delight: Hot cocoa mousse with a marshmallow center on a chocolate cookie (New) (Available Nov. 1 through Jan. 1) Yachtsman Steakhouse (Available Dec. 24 and 25 only) Yachtsman's Yuletide: White chocolate-peppermint and mocha ice cream, chocolate cake, mocha ganache, vanilla meringue, and candy clouds (New)  Available at Various Table-service Restaurants and Lounges  Sweater Weather Sangria: Red sangria with Laird's Applejack brandy, and port wine with orange and cinnamon (New) (Available Nov. 28 through Dec. 31)  In Holiday Fashion: Buffalo Trace Bourbon, rosemary syrup, cranberry, lime, and cinnamon with option for a souvenir jingle glow cube (New) (Available Nov. 28 through Dec. 31) Available at Various Pool Bars Winter-rita: Teremana Tequila, Triple Sec, white cranberry juice, and lime juice with lime wheel and red salt rim (New) (Available Nov. 28 through Dec. 31) Disney's Vero Beach Resort Wind and Waves Grill (Available Dec. 25 only)  Christmas Buffet including classic holiday favorites with a beach resort twist --Foodie Guide to the Holidays at Walt Disney World Parks, Disney Springs 2022Disney SpringsAmorette's Patisserie  Ornament Mousse Dome Cake: Toasted marshmallow and hot chocolate mousse on a graham cracker chiffon cake (New) (Available from Nov. 11 through Dec. 30) Holiday Wreath Pastry: Gingerbread cookie cake topped with salted caramel spiced mousse and candied hazelnuts (New) (Available from Nov. 11 through Dec. 30) Santa Clause Petit Cake: Chocolate chip cookie cake, vanilla mousse, and chocolate chiffon cake (New) (Available from Nov. 16 through Dec. 30) Holiday Mickey Mousse: Chocolate chiffon cake, white and dark chocolate mousse, and white chocolate crisp pearls (New) (Available from Nov. 11 through Dec. 30) The Boathouse (Available from Nov. 18 through Jan. 15)Christmas Old Fashioned: Featured holiday drink with Heaven's Door Whiskey, rosemary, and cranberry simple syrupDockside Margaritas (Available from Nov. 11 through Dec. 30)Candy Cane Margarita: 1800 Silver Tequila, peppermint beverage syrup, lime juice, and a float of cranberry juice (New) D-Luxe Burger Bacon & Blue Burger: Two pressed signature blend patties, blue cheese crumble,  bacon, onion jam, lettuce, and tomato on a Parker House roll (Available through Dec. 30)  Peppermint Cookies & Cream Shake: Vanilla gelato, peppermint beverage syrup, and cookie crumbles (Available Nov. 11 through Dec. 30) Everglazed Donuts & Cold Brew (Available Dec. 1 through 31) Half Dozen Christmas Donuts: A half dozen yeast donuts decorated with holly jolly edible décor, luscious buttercream, and toppings showcasing colors and images of the seasonThe Ganachery  Minnie Mouse Reindeer Piñata (New) (Available from Nov. 11 through Dec. 30) Gingerbread Ganache Square (Available from Nov. 11 through Dec. 30) Milk and Dark Chocolate Peppermint Bark (Available from Nov. 11 through Dec. 30) Olaf Hot Cocoa Surprise (Available from Nov. 11 through Dec. 30) Rowdy Reindeer: Milk chocolate reindeer available in non-alcoholic and alcoholic options (New) (Available from Dec. 18 through 30)  Ghirardelli Soda Fountain and Chocolate Shop (Available Nov. 1 through Dec. 25) Peppermint Hot CocoaGideon's Bakehouse (Available Nov. 25 through Dec. 31)  Kris Kringle Cookie: White chocolate coffee bean cookie with coconut, caramel, and vanilla bean notes topped with coarse sugar crystals and magic glitter Cookie Vom Krampus: A decadent triple chocolate cookie infused with peppermint and covered in cool chocolate mint Jock Lindsey's Holiday Bar (Available from Nov. 11 through Dec. 30) “Naughty or Nice” Deviled Eggs: Naughty: crispy ham and spicy honey glaze or Nice: crispy ham and sweet honey glaze (New) Here We Come A-Croquetting: Holiday croquettes with turkey and stuffing topped with bacon and cranberry jam and turkey gravy on a bed of pureed sweet potatoes (New)  Boughs of Holly Flatbread with Ham & Brie: Brie cheese, black forest ham, watercress, Granny Smith apples, pomegranate seed, and lemon vinaigrette Grandma's Revenge Venison Sliders: Venison sausage patty, bacon cranberry jam, watercress, and tomato on a Parker House roll Post-Flight “Milk” and Cookies: Assorted Christmas cookies and coquito (New)  Hot Chocolate Grail Flight: Traditional spiced butterscotch hot chocolate, white chocolate hot chocolate, and peppermint hot chocolate (New)  Claus Mo: Cosmopolitan garnished with a red sugar rim and a Santa hat made out of a strawberry and marshmallow Pomegranate Gin & Tonic: St. Augustine Gin, pomegranate juice, and tonic soda (New)  Yule Mule: Bombay Sapphire Gin, Fever Tree Ginger Beer, cranberry juice, rosemary simple syrup, and holly leaf sugar garnish Marketplace Snacks (Available Nov. 11 through Dec. 30) Santa Mickey Mouse Bubble Sundae: Vanilla soft-serve, Mickey Mouse bubble waffle, chocolate cookie pieces, chocolate sauce, Mickey Mouse Santa hat, and Chocolate Pocky Stick (New)  Splitsville Luxury Lanes (Available Nov. 25 through Jan. 2) Poinsettia Spritz: A refreshing cocktail made with plum-infused vodka, sugar plum jam, fresh lemon juice, allspice dram liqueur, and proseccoSwirls on the Water (Available Nov. 11 through Dec. 30)  Frozen Hot Chocolate with Peppermint Soft-serve: Frozen hot chocolate, peppermint soft-serve, and white chocolate peppermint bark (New)  Peppermint Chocolate Bark Soft-serve Nachos: Peppermint soft-serve, chocolate soft-serve, and waffle chips topped with whipped cream, M&M's chocolate candies, and chocolate sauce (New)  Vivoli il Gelato Santa's Little Helper Sundae: Two scoops of chocolate, mint chocolate chip, chocolate sauce, crushed peppermint, and whipped cream (Available Nov. 1 through Jan. 3) Spiced Apple Cider Float: Spiced apple cider gelato with Cigar City Homemade Apple Pie Cider (Available Nov. 1 through Jan. 3) Bah Humbug Milkshake: Milkshake with cake batter gelato, red velvet cake, and a red velvet cake to top (Available Nov. 1 through Jan. 4) Available at Outdoor Bars Throughout Disney Springs (Available Nov. 11 through Dec. 30) Red-Nosed Margarita: Patron Silver, Cointreau, pomegranate juice, cranberry juice, lime juice, sweet and sour, and pure cane syrup (New)  Fireside Cider: Fireball Whiskey, Stoli Vanilla Vodka, white cranberry juice, grenadine, and ginger ale garnished with a half rim of cinnamon sugar Available at Carts and Kiosks  Musical Holiday Tin Premium Bucket Mickey Mouse Snow Globe Sipper Cup Disney's Hollywood Studios ABC Commissary (Available Nov. 8 through Jan. 1; mobile order available) Holiday Minnie Mouse Bundt Cake: Spice cake rolled in cinnamon-sugar with apple pie filling and topped with spiced maple buttercream and salted caramel icing (New)  Reindeer Mousse: Spiced cherry-orange dark chocolate mousse, chocolate cake, and gold chocolate cookie base with dark chocolate glaze and milk chocolate buttercream (New)  Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce Backlot Express (Available Nov. 8 through Jan. 1; mobile order available) Red Velvet Whoopie Pie: Red Velvet Cake, candy cane buttercream, and holiday sprinkles Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce Dockside Diner (Available Nov. 8 through Jan. 1; mobile order available) Holiday Tree Marshmallow: Vanilla bean marshmallow and raspberry jam dipped in chocolate on top of a vanilla cookie (New) Hot Cocoa Flight: Flight of three hot cocoa with Stoli Vanil Vodka, Red Stag Cherry Whiskey, and Baileys Irish Cream Liqueur Fairfax Fare (Available Nov. 8 through Jan. 1; mobile order available)Hot Cocoa Flight: Flight of three hot cocoa with Stoli Vanil Vodka, Red Stag Cherry Whiskey, and Baileys Irish Cream LiqueurHollywood Scoops (Available Nov. 8 through Jan. 1)Candy Cane Milkshake: Peppermint ice cream shake topped with whipped cream, chocolate cake doughnut, and candy cane sprinklesThe Hollywood Brown Derby (Available Nov. 8 through Jan. 1) sWinter Signature Dessert: Pumpkin mousse, milk chocolate Cremeux, chocolate pecan cookie, vanilla sauce, Chantilly cream, and a pecan crumble (New) PizzeRizzo (Available Nov. 8 through Jan. 1; mobile order available) Melted Snowman Sugar Cookie: Sugar cookie with red and green sugar, white chocolate, marshmallow, dark chocolate top hat, raspberry-chocolate twigs, orange sprinkle, and chocolate covered cocoa nibs (New) Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce Rosie's All-American Café (Available Nov. 8 through Jan. 1; mobile order available) Santa Mickey Mouse Cupcake: Chocolate cake filled with mocha fudge and topped with red almond buttercream, white chocolate, and dark chocolate Mickey Mouse ears (New)  Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce The Trolly Car Café (Available Nov. 8 through Jan. 1)  Mickey Mouse Gingerbread Cookie (New)  Red Velvet Whoopie Pie: Red Velvet Cake, candy cane buttercream, and holiday sprinkles Woody's Lunchbox (Available Nov. 8 through Jan. 1; mobile order available)Hot Chocolate Lunch Box Tart: Chocolate fudge filling, hot chocolate marshmallow fondant, and mini marshmallows (New)  Available at Various Locations Throughout Disney's Hollywood Studios (Available Nov. 11 through Jan. 1)  In Holiday Fashion: Buffalo Trace Kentucky Straight Bourbon, rosemary syrup, cranberry, lime and cinnamon (New); Available at the following:  Animation Courtyard Bar The Hollywood Brown Derby Lounge Hollywood & Vine Oasis Canteen Tune-in Lounge Sunshine Day Bar 50's Prime Time Café Mickey Mouse Snow Globe Sipper (New); Available at the following:  ABC Commissary Backlot Express The Market PizzeRizzo Rosie's All-American Café Main Entrance Outdoor Kiosk Musical Holiday Tin Premium Bucket (New);Available at the following: Popcorn Kiosks near Hollywood Boulevard, Hyperion Theater, and Animation Courtyard Toy Story Blocks Premium Bucket (New);Available at the following: Popcorn Kiosks near Hyperion Theater, Animation Courtyard, and in Toy Story Land Available at Outdoor Kiosk Locations (Available Nov. 8 through Jan. 1) Mickey Mouse Brownie: Chocolate brownie with holiday sprinkles Holiday Popcorn Mix: Caramel corn with white chocolate, red and green M&M's chocolate candies, and candy cane peppermint pieces presented by Freeform 25 Days of Christmas Disney's Animal Kingdom Theme Park Creature Comforts (Available Dec. 19 through 31) Holiday Mousse Dome: Amaretto chocolate mousse cherry cranberry coulis, orange chocolate cake, white chocolate glaçage, and chocolate piecesFlame Tree Barbecue, Pizzafari, and Restaurantosaurus (Available Dec. 1 through 30; mobile order available) Menagerie Cupcake: Gingerbread cake with cream cheese filling and vanilla frostingIsle of Java (Available through Dec. 31)  S'mores Hot Cocoa: Crowned with a swirl of whipped cream and a sprinkling of graham cracker crumbs Sea Salt Caramel Hot Cocoa topped with sweet, whipped cream and drizzles of luscious caramel syrup Peppermint Hot Cocoa: Wintry taste of Peppermint bits sprinkled over whipped cream Satu'li Canteen (Available Dec. 22 through 31; mobile order available) Peppermint Cream Cheese Mousse with peppermint sauce, peppermint candy pieces, and chocolate “dirt”Tiffins (Available Dec. 24 through Jan. 1) Horchata Mousse with a gingerbread sable cookie, pecan praline crumble, coffee ice cream, and bourbon caramel saucesTusker House (Available Nov. 11 through Dec. 31)  In Holiday Fashion: Buffalo Trace Kentucky Straight Bourbon, rosemary syrup, cranberry, lime, and cinnamon (New) (Souvenir jingle glow cube available)  Available at Popcorn Carts (Available through Dec. 31)  Musical Holiday Tin Premium Bucket (New)  Mickey Mouse Snow Globe Sipper Cup (New)  Gold Tree Popcorn Bucket -- Foodie Guide to Festival of Holidays 2022 at Disneyland ResortThis runs through January 8, 2023 and yes, you can buy a Sip and Savor Pass.Disneyland Park Alien Pizza Planet (Available Nov. 11 through Jan. 8; mobile order available) Charcuterie Pizza Slice topped with pesto cream sauce, fig marmalade, prosciutto, capocollo, Spanish chorizo, caramelized onions, cornichons, cheese blend, and arugula (New)  Holiday Green Alien Macaron filled with marshmallow creme and chocolate ganache  French Market Restaurant (Available Nov. 11 through Jan. 8; mobile order available) Haunted Mansion Cake: Purple sponge cake, raspberry mousse, raspberries, and cocoa nibs Peppermint Hot Chocolate: Smooth, rich hot chocolate topped with whipped cream and crushed peppermint (New) Galactic Grill (Available Nov. 11 through Jan. 8; mobile order available) Cranberry BBQ Chicken Sandwich: A fried chicken sandwich with cranberry-flavored BBQ sauce, provolone, onion ring, arugula, and citrus bacon aïoli served on a toasted brioche bun (New)  A Cup of Cheer: Orange cranberry cake with cream cheese icing topped with an orange cream-filled cream puff, dried cranberries, and holiday sprinkles (New)  Christmas Punch: Pomegranate, cranberry, and orange juices with Sprite served over ice and garnished with fresh pomegranate seeds, cranberries, and a rosemary sprig (New)  Gibson Girl Ice Cream Parlor (Available Nov. 11 through Jan. 8; mobile order available)  Peppermint Holiday Sundae: Two scoops of peppermint ice cream, whipped cream, crushed peppermint, and chocolate crème cookies (New)  Cinnamon Brown Sugar Ice Cream (New)  Ice Cream Cookie Sandwich: Cinnamon brown sugar ice cream between oatmeal raisin cookies (New)  Jolly Holiday Bakery Cafe (Available Nov. 11 through Jan. 8; mobile order available) Thanks-mas Sandwich: Roasted turkey, stuffing, gravy, and cranberry sauce on rustic bread served with house-made chips Turkey Pot Pie Soup Sipping Chocolate with a Dipping Waffle: Thick and rich sipping chocolate with a sweet waffle for dipping Snowman Cinnamon Roll Cheesecake: Cinnamon roll-flavored cheesecake, cream cheese icing, milk chocolate nougatine arms, and snowman chocolate decoration (contains nuts) (New)  Santa Hat Macaron: Almond macaron shells with white peppermint cream filling and rich chocolate ganache Christmas Brownie: Dark chocolate brownie with white chocolate mousse Santa hat, sprinkles, and chocolate ears (New)  Mickey Mouse Gingerbread: Soft gingerbread Mickey Mouse-shaped cookie (Limit 5 per guest per transaction) Chimney Sweep Cold Brew: Cold brew coffee with hickory-smoked syrup, chocolate and caramel sauces, cream, and smoked salt-sugar sprinkle (New) Apple-Pecan Donut: Specialty donut with spiced icing, apple compote, candied pecans, and cream cheese frosting (New) Peppermint Cookie Donut: Specialty donut with peppermint icing, crushed peppermint, chocolate crème-filled cookies, and whipped topping (New)  Holiday Demitasse Ceramic Cup (Available beginning Nov. 11 while supplies last) Market House (Available Nov. 11 through Jan. 8)Mickey Mouse Gingerbread: Soft gingerbread Mickey Mouse-shaped cookie (Limit 5 per guest per transaction)  Mint Julep Bar (Available Nov. 11 through Jan. 8; mobile order available) Maple Beignets rolled in maple-flavored sugar Maple-bacon dipping sauce‌ (New) Plaza Inn (Available Nov. 11 through Jan. 8)  Gingerbread Bundt Cake: Gingerbread Bundt cake with apple cinnamon filling, vanilla glaze, and holiday sprinkles Holiday Cake: Devil's food cake with swirled white chocolate mousse filling, buttercream frosting, and holiday sprinkles Vanilla Pear Honey Lemonade: Lemonade infused with honey and pear nectar (New)  Pooh Corner and Candy Palace and Candy Kitchen (Available Nov. 11 through Dec. 31) Holiday Milk Wand: Three marshmallows dipped in caramel, enrobed in milk chocolate, and drizzled with green and red colored chocolate (New) Peppermint Mickey Mouse: Mickey Mouse-shaped marshmallow dipped in dark chocolate and covered in peppermint crunch Mickey Mouse Holiday Apple: Green Granny Smith apple dipped in caramel with marshmallow ears enrobed in milk chocolate, drizzled with green and red-colored white chocolate, and sprinkled with holiday cheer (New)  Snowflake Mickey Mouse Apple: Green Granny Smith apple dipped in caramel with marshmallow ears enrobed in white chocolate, covered in blue sugar, and decorated with a white chocolate snowflake Mickey Mouse Gingerbread Crisped Rice Treat: Mickey Mouse-shaped crisped rice treat dipped in white-colored chocolate, embellished with a dark chocolate face, and decorated with green and red white chocolate Mickey Mouse Holiday Crisped Rice Treat: Mickey Mouse-shaped cereal treat dipped in red-colored white chocolate, drizzled with green-colored white chocolate, and sprinkled with holiday cheer décor Holiday Cake Pops: Round chocolate cake pop dipped in milk chocolate and sprinkled with holiday cheer décor Holiday Minnie Mouse Cake Pop: Vanilla cake with marshmallow ears, dipped in red-colored white chocolate, drizzled with green-colored white chocolate, and topped with a white chocolate Minnie Mouse bow Rancho del Zocalo (Available Nov. 11 through Jan. 8; mobile order available)  Caldo de Pollo: Savory soup with chicken, rice, and vegetables Chile Verde: Slow-cooked pork with spicy tomatillo sauce served with Mexican rice and refried beans (New)  Pan Dulce Ice Cream Sandwich: Colorful Mexican sweet bread with eggnog ice cream, hot buttered rum-flavored sauce, whipped topping, and chocolate skull (New)  Hot Chocolate Red Rose Taverne (Available Nov. 11 through Jan. 8; mobile order available)  Holiday Flatbread: Pepperoni, sausage, and ham flatbread topped with arugula (New)  Holiday Cold Brew: Cold brew coffee with eggnog flavor Refreshment Corner (Available Nov. 11 through Jan. 8; mobile order available) Spicy Beef & Cheese Sandwich: Beef steak, cheese sauce, sautéed peppers and onions, and spicy pepper spread on artisan bread (New) Caramel-Pecan Cream Cheese Pretzel: Cream cheese pretzel topped with caramel sauce and candied pecans (New) Peppermint Cream Cheese Pretzel: Cream cheese pretzel topped with white chocolate and crushed candy canes (New) Butterscotch Soda: Sparkling water with butterscotch syrup, caramel drizzle, and cream (New) River Belle Terrace (Available Nov. 11 through Jan. 8)Pear Oat Cobbler: Spiced pears, oat streusel, and cranberry sorbet (New) (Plant-based)Stage Door Café (Available Nov. 11 through Jan. 8; mobile order available)Peppermint Mocha Funnel Cake with cold brew sauce topped with chocolate sauce, peppermint dust, and whipped topping (New) The Tropical Hideaway (Available Nov. 11 through Jan. 8)Holiday DOLE Whip Sundae: A swirl of DOLE Whip cherry and lime topped with festive decorationsChurro and Lemonade Cart in Critter Country (Available Nov. 11 through Jan. 8)Bride Churro: Elegantly dressed churro in a bouquet of vanilla and sugar  Churro Cart near “it's a small world” Holiday (Available Nov. 11 through Jan. 8) Churro with holiday apple spice dipping sauce (New) Churro Cart near Sleeping Beauty Castle (Available Nov. 11 through Jan. 8) Candy Cane Churro (New)  Peppermint Bark Dipping Sauce: Chocolate fudge infused with peppermint and topped with crushed candy canes (New)  Churro Cart in New Orleans Square (Available Nov. 11 through Jan. 8)Chocolate Cherry-Pistachio Churro: Classic churro rolled in chocolate cookie and pistachio dust, drizzled with cherry sauce, and topped with chopped pistachios (New)  Churro Cart in Town Square (Available Nov. 11 through Jan. 8) Mint Chip Churro (New)  Mint-Chocolate Dipping Sauce: Marshmallow creme infused with mint and topped with crushed chocolate cookies (New) Pretzel Cart in Frontierland (Available Nov. 11 through Jan. 8)Holiday Cookie Pretzel: Ginger snap cookie-dusted pretzel with vanilla icing dipping sauce (New)  Outdoor Vending Carts (Available Nov. 11 through Jan. 8) Christmas Cotton Candy: Apple flavorAvailable at Various Locations throughout Disneyland Park (Available beginning Nov. 11 while supplies last)  Musical Holiday Tin Premium Bucket Reindeer Parade Sipper Award Wieners (Available Nov. 11 through Jan. 8; mobile order available) Pastrami Reuben Dog: All-beef hot dog topped with thinly sliced pastrami, caramelized onions, pickled cabbage, Thousand Island dressing, spicy mustard, provolone, and pickle spears on a toasted baguette (New) Bananas Foster Funnel Cake Fries topped with cinnamon-banana sugar, caramel sauce, whipped topping, and fried bananas (New) Embolden Beer Co., Beyond Borders (New)  Bing Bong's Sweet Stuff and Trolley Treats (Available Nov. 11 through Dec. 31) Holiday Milk Wand: Three marshmallows dipped in caramel, enrobed in milk chocolate, and drizzled with green and red colored chocolate (New) Peppermint Mickey Mouse: Mickey Mouse-shaped marshmallow dipped in dark chocolate and covered in peppermint crunch Mickey Mouse Holiday Apple: Green Granny Smith apple dipped in caramel with marshmallow ears enrobed in milk chocolate, drizzled with green and red-colored white chocolate, and sprinkled with holiday cheer (New)  Snowflake Mickey Mouse Apple: Green Granny Smith apple dipped in caramel with marshmallow ears enrobed in white chocolate, covered in blue sugar, and decorated with a white chocolate snowflake Mickey Mouse Gingerbread Crisped Rice Treat: Mickey Mouse-shaped crisped rice treat dipped in white-colored chocolate, embellished with a dark chocolate face, and decorated with green and red white chocolate Mickey Mouse Holiday Crisped Rice Treat: Mickey Mouse-shaped cereal treat dipped in red-colored white chocolate, drizzled with green-colored white chocolate, and sprinkled with holiday cheer décor Holiday Cake Pops: Round chocolate cake pop dipped in milk chocolate and sprinkled with holiday cheer décor Holiday Minnie Mouse Cake Pop: Vanilla cake with marshmallow ears, dipped in red-colored white chocolate, drizzled with green-colored white chocolate, and topped with a white chocolate Minnie Mouse bow Boardwalk Pizza and Pasta (Available Nov. 11 through Jan. 8) Four-Meat Pizza: Tomato sauce with ham, Canadian bacon, sausage, and pepperoni topped with mozzarella Mexican Chocolate Cheesecake: Spiced chocolate cheesecake finished with white chocolate mousse and chocolate decoration (New) Boudin Bread Cart (Available Nov. 11 through Jan. 8) Snowman Sourdough Bread (Plant-based) Candy Cane Sourdough Bread (Plant-based) Christmas Tree Pull-Apart Sourdough Bread (Plant-based) Clarabelle's Hand-Scooped Ice Cream (Available Nov. 11 through Jan. 8; mobile order available) Chocolate-Peppermint Sundae: Chocolate and peppermint ice cream in a waffle cup topped with whipped cream and peppermint candy (New)  Pomegranate Hard Float: Pomegranate hard cider with lemon sorbet topped with pomegranate arils (New) Pomegranate Hard Cider (New) Cocina Cucamonga (Available Nov. 11 through Jan. 8; mobile order available)Winter Margarita: Black cherry margarita (New) Cozy Cone (Available Nov. 11 through Jan. 8; mobile order available)  Luigi Chicken Pesto Cone: Creamy pesto alfredo pasta, marinated chicken, balsamic glaze, bruschetta tomatoes, and Romano cheese Esquite Corn Fritters: Fried corn fritters tossed in chile-lime seasoning and topped with cilantro-lime dressing, cotija cheese, and pico de gallo (New)  Pumpkin Pie Churro: Churro rolled in pumpkin spice sugar with pumpkin pie dipping sauce (New)  Christmas Tree Cone: Peppermint soft-serve decorated with holiday sprinkles Stereo Tangerine Express IPA Michelada with chile-lime seasoning and lime (New)  Stereo Tangerine Express IPA (New)  Peanut Butter Whiskey Cocktail: Peanut butter whiskey, peanut butter syrup, vanilla ice cream, almond milk, and cinnamon sugar topped with whipped cream and peanut butter drizzle (New)  Fairfax Market Fruit Cart (Available Nov. 11 through Jan. 8) Seasonal Agua Fresca: Christmas punch (New) Fiddler, Fifer & Practical Cafe (Available Nov. 11 through Jan. 8) Mickey Mouse Gingerbread: Soft gingerbread Mickey Mouse-shaped cookie (Limit 5 per guest per transaction) Flo's V-8 Café (Available Nov. 11 through Jan. 8; mobile order available) Gingerbread Shake with whipped topping and a gingerbread cake doughnut (New)  New Motion, Blueberry Insight, Hard Sparkling Black Tea (New) Hollywood Lounge (Available Nov. 11 through Jan. 8; mobile order available) Churro Delight: Horchata garnished with mini churros (Non-alcoholic) (New) Everything Spice: RumChata, horchata, spiced rum, and butterscotch liqueur garnished with mini churros and dusted with cinnamon (New) Pineapple-Fresno Chile Michelada: Tomato-based michelada with pineapple-fresno chile lemonade and Modelo garnished with chile-lime seasoning and lime (New) Gingerbread Mule: Cinnamon whiskey, ginger beer, lemon juice, and gingerbread syrup garnished with a maraschino cherry (New) Harland Brewing Co., Winter IPA (New) La Bodega Azteca Stout (New) Calidad Hibiscus Watermelon Agua Fresca (New) Smog City Brewing, From LA with Love (New) Lamplight Lounge - Boardwalk Dining (Available Nov. 11 through Jan. 8) Braised Beef Poutine: Steak fries, braised beef, cheese curds, beef gravy, and tomatillo-serrano salsa garnished with Fresno chiles Peppermint-Vanilla Vodka Hot Chocolate: Hot chocolate with peppermint schnapps and vanilla vodka topped with whipped cream and peppermint Holiday Martini: A festive twist on a classic vanilla vodka paired with peppermint, chocolate liqueur, and Frangelico Lamplight Lounge (Available Nov. 11 through Jan. 8) Braised Winter Beef: Slow braised beef with carrot risotto and pea tendrils (New)  Peppermint Donuts: Hot cocoa-dusted donuts with toasted marshmallow crème and peppermint-chocolate dipping sauce Peppermint-Vanilla Vodka Hot Chocolate: Hot chocolate with peppermint schnapps and vanilla vodka topped with whipped cream and peppermint Holiday Martini: A festive twist on a classic vanilla vodka paired with peppermint, chocolate liqueur, and Frangelico Pixar Ball Sipper (Available beginning Nov. 11 while supplies last)  Lucky Fortune Cookery (Available Nov. 11 through Jan. 8; mobile order available)Thai Iced Tea with sea salt cream and brown sugar bobaMortimer's Market (Available Nov. 11 through Jan. 8)Christmas Tree Pull-Apart Sourdough Bread (Plant-based)Pacific Wharf Cappuccino Cart (Available Nov. 11 through Jan. 8; mobile order available)  Salted Caramel-Mocha Bundt Cake: Coffee Bundt cake filled with salted caramel, finished with ganache, sprinkles, and white chocolate mousse (New)  Mickey Mouse Gingerbread: Soft gingerbread Mickey Mouse-shaped cookie (Limit 5 per guest per transaction) Pym Test Kitchen (Available Nov. 11 through Jan. 8; mobile order available)Atomic Pretzel: Apple-Bacon Soft Pretzel with cinnamon-sugar salted pretzel with apple-bacon compote, cranberries, caramel sauce, cream cheese, and candied pepper bacon (New)  Schmoozies! (Available Nov. 11 through Jan. 8; mobile order available)  Dulce de Leche Mickey Mouse Shake topped with whipped topping, caramel sauce, and vanilla crème cookies (New)  Chocolate-Cherry Yule Log Shake topped with a slice of hazelnut-chocolate yule log (New)  Smokejumpers Grill (Available Nov. 11 through Jan. 8; mobile order available)  Maple-Bacon Shake: Maple-flavored shake topped with whipped cream, bacon bits, and maple drizzle (New)  Pineapple Limeade: Limeade, pineapple juice, and sour green apple syrup with a red sugar rim (New)  Holiday Punch Cocktail: Vodka with cranberry and orange juices garnished with fresh cranberries (New)  Karl Strauss Brewing Co., Tangible IPA (New) Anchor Brewing, Christmas Ale (New)  Honest Abe Hard Apple Pie Cider (New) Churro Cart on Buena Vista Street (Available Nov. 11 through Jan. 8)Caramel Apple Churro: Churro topped with spiced apples, caramel sauce, and whipped topping (New) Churro Cart near Goofy's Sky School (Available Nov. 11 through Jan. 8)Abuelita Hot Chocolate Churro with condensed milk dipping sauceChurro Cart near Grizzly Peak (Available Nov. 11 through Jan. 8)Peppermint Churro: Churro coated with crushed candy canes and drizzled with chocolate and vanilla sauceChurro Cart in Hollywood Land (Available Nov. 11 through Jan. 8)Chocolate Cherry-Pistachio Churro: Classic churro rolled in chocolate cookie and pistachio dust, drizzled with cherry sauce, and topped with chopped pistachios (New) Outdoor Vending (Available Nov. 11 through Jan. 8) White Cotton CandyAvailable at Various Locations throughout Disney California Adventure Park (Available beginning Nov. 11 while supplies last) Light Up Holiday Swizzle Stick Light Up Toy Story Christmas Tree Bucket Available at Various Locations throughout Disneyland Park and Disney California Adventure Park (Available beginning Nov. 11 while supplies last) Holiday Base Bucket Holiday Travel Tumbler with lanyard Holiday Stainless Steel Tumbler Blue Mickey Mouse Jingle Bell Glow Cube White Mickey Mouse Jingle Bell Glow Cube Gingerbread Bottle Topper Holiday Kermit Straw Clip Wreath Mickey Mouse Ear Hat Bowl Gingerbread Mickey Mouse Ear Hat Bowl Disney California Adventure ParkFavorite Things  Chicken Tikka Masala with cardamom basmati rice, lemon raita, cilantro, and garlic naan crumble (New)  Claus' Hot Cocoa Macaron: Inspired by the Disney+ series The Santa Clauses, features a red macaron filled with chocolate hot cocoa filling and ganache finished with a chocolate decoration Churro Toffee Cold Brew Latte Cocktail: Joffrey's Coffee & Tea Co. Mexico Origin Blend Coffee, coffee liqueur, demerara, cinnamon sugar, vanilla bean, and almond milk garnished with churro syrup, whipped cream, and chocolate toffee crumbles (New)  Making Spirits Bright Mickey Mouse-shaped Gingerbread Cookie Santa's Milk & Cookies Hot Cocoa: Inspired by the Disney+ series The Santa Clauses, whole milk with flavors of cookies & cream and white chocolate topped with flavored whipped cream (New) (Non-alcoholic) Maple-Hazelnut Hot Buttered Rum: Rum, maple, hazelnut, demerara, butter, cinnamon, nutmeg, and clove garnished with salted caramel whipped cream, sea salt, and demerara sugar sprinkle Red Wine Flight: Sebastiani Cabernet Sauvignon, Kunde Merlot, and Alexander Valley Vineyards Syrah (New)  White Wine Flight: Zaca Mesa Viognier, Fess Parker Winery Chardonnay, Dr Loosen, Riesling, and Domaine Ste Michelle Brut Sparkling (New)  Grandma's Recipes IMPOSSIBLE Meatloaf with Mashed Potatoes with classic gravy and crispy shallots (New)  Pumpkin Layered Cheesecake: Layers of New York-style cheesecake, pumpkin gooey cake, and graham cracker topped with spiced Chantilly and a chocolate decoration (New)  Hummingbird Cocktail: Bourbon, créme de banana Liqueur, pineapple juice, banana purée, butter pecan syrup, cinnamon sugar, demerara, and vanilla bean garnished with a pineapple wedge (New)  Blood Orange-Pom Limeade: Pomegranate and lime juices with cookie butter and blood orange syrups garnished with a lime wheel (New) Merry Mashups   Turkey Poutine: Layers of roasted turkey, sweet potato bites, cheese curds, and gravy topped with frosted cranberries (New) Esquites Carnitas Mac & Cheese: Esquites-inspired mac & cheese with carnitas, salsa macha, spiced puffed rice, freeze-dried corn, and chopped cilantro Spicy Apple Cider Margarita: Reposado tequila, apple cider, house-made ghost pepper-cinnamon syrup, raspberry syrup, and lime juice garnished with an apple chip (New)  Holiday Duets  Southern Mac 'n Cheese: Cajun-style mac & cheese with andouille sausage and spiced panko crunch (New)  Pork Belly Adobo: Garlic fried rice with braised pork belly, chicharron pieces, and green onions Ceylon Splash: Joffrey's Coffee & Tea Co. Ceylon Black Tea, passion fruit juice, coconut syrup, and calamansi purée garnished with an edible purple orchid (New) (Non-alcoholic) Huckleberry Sake Sangria: Merlot, sake, huckleberry syrup, orange juice, and cinnamon syrup topped with sparkling water and garnished with an orange wheel (New)  A Twist on Tradition   Curry Mac 'n Cheese with cilantro oil and crispy garbanzos (New)  Lox & Everything Bagel Nachos: Bagel chips, cream cheese, diced smoked salmon, everything spice, and mixture of onions, tomatoes, and capers Guava-Melon Lassi: Guava nectar, rock melon syrup, nonfat yogurt, and honey garnished with cinnamon whipped cream and honey-flavored cereal (New)  Brews & Bites IMPOSSIBLE Chorizo Queso Fundido topped with chopped cilantro served with house-made tortilla chips Two Coast Brewing Co. Saint Father Festbier: Authentic Oktoberfest Festbier; a Deep Golden Strong Lager with a robust body, a fine balance of spice, hints of floral notes, and a gentle bitterness (New)  North Coast Brewing Red Seal Ale (Nitro): Full-bodied copper-red pale ale with notes of hops and a spicy finish (New)  Stone Brewing Imperial Stout: Rich stout with notes of chocolate, coffee, black currants, anise, and roasted malts (New) Golden Road Brewing Christmas Cart Wheat Ale: Wheat ale bursting with bright cherries and spiced cinnamon, nutmeg, clove, and allspice (New)  Brewery X Happy Holihaze Blood Orange Hazy IPA: Hazy IPA with simcoe, citra, and mosaic hops flavors and aromas of blood orange and citrus (New)  Stereo Brewing Love Buzz Coffee Amber Ale: A coffee-forward, light-bodied amber ale with El Salvadorian coffee, whole vanilla beans, and a touch of sweetness with aromas of toffee and hazelnut with a smooth finish (New)  Sierra Nevada Celebration Fresh Hop IPA: Blend of cascade and centennial hops for aromas and flavors of citrus, pine, and floral notes (New)  Alesmith Brewing Nut Brown Ale: Deep brown color with rich, malt-forward flavor with notes of biscuit, mild cocoa, and earthy hops (New)  Ficklewood Ciderworks Bramblebark: A creamy and aromatic cider with blackberries and a touch of vanilla aged in Hungarian and French oak barrel (New)  Juneshine Hard Kombucha Açaí Berry: Brewed with organic açaí and blueberries for a subtle earthiness (New)  Allagash Brewing Curieux Bourbon Barrel-Aged Golden Ale: Notes of vanilla, caramel, oak, and hints of bourbon (New)  Bottle Logic Pumpkin Spice Latte Stout: Fresh pastry stout with pumpkin, lactose, spices, and coffee (New)  Seasonal Special Beer Flight: North Coast Brewing, Red Seal Ale, Stereo Brewing, Love Buzz Coffee Amber Ale, Alesmith Brewing, Nut Brown Ale, Bottle Logic, and Pumpkin Flavored Stout (New)  Festive Favorites Beer Flight: Two Coast Brewing Co., Saint Father Brewery X Blood Orange Dictionary Hazy IPA Allagash Brewing, Curieux Barrel-Aged Golden Ale Stone Brewing, and Imperial Stout (New) Holiday Hoppiness Beer Flight: Ficklewood Ciderworks, Bramblebark Juneshine Hard Kombucha, Açaí Berry Golden Road Brewing, Christmas Cart Wheat Ale, and Sierra Nevada Celebration Fresh Hop IPA (New) Winter Sliderland  Holiday Ham Slider with cranberry-bacon jam and Gruyère on a salt and pepper brioche bun (New)  Brisket Slider with smoked onions and horseradish ketchup on a pretzel roll (New)  Cherry-Mango Punch: Cherry syrup, mango, and peach nectars with lemon juice garnished with a frozen peach (New) (Non-alcoholic) Tiramisu Yule Log Cocktail: Vodka, hazelnut liqueur, oat milk, tiramisu syrup and chocolate bitters, garnished with Valrhona chocolate powder (New)  Visions of Sugar Plums  Sweet Potato-stuffed Corn Muffin with red beans, rice, and green onions Chocolate Bourbon-flavored Tart made with TWIX Cookie Bar Pieces: Layers of caramel and chocolate bourbon-flavored mousse made with TWIX Cookie Bar pieces (New)  Cranberry-Chai Pisco Punch: South American Brandy, cranberry, and lemon juices with cranberry and chai syrups garnished with a lemon wheel (New)  Piña-Hibiscus Mezcal Mule: Mezcal, pineapple-ginger-lemon purée, pineapple, lemon juices, hibiscus syrup, and ginger beer garnished with a pineapple wheel (New)  Available at all Festival MarketplacesPurple Mickey Mouse Jingle Bell Glow CubeTreats for Santa Cart  Santa's Milk & Cookies Hot Cocoa Inspired by the Disney+ series The Santa Clauses: Whole milk with flavors of cookies & cream and white chocolate topped with flavored whipped cream (New) Hot Buttered Rum: Rum, maple, hazelnut, Demerara sugar, butter, cinnamon, nutmeg, clove, and salted caramel Cookie Decorating Kit: Mickey Mouse snowman cookie decorating kit (New)  Cocina Cucamonga (Mobile order available) Capirotada: Mexican bread pudding with raisins, peanuts, walnuts, and green apples topped with fresh bananas, sweetened condensed milk, and toasted coconut (New)  Holiday Ponche: Holiday-spiced guava drink served with fresh fruit and sugar cane (New) (Non-alcoholic) Holiday Ponche Cocktail: Holiday-spiced guava drink served with fresh fruit, sugar cane, and a shot of tequila Viva Navidad at Paradise Garden Grill IMPOSSIBLE Albondigas Soup: IMPOSSIBLE meatballs in a vegetable soup (New) (Plant-based offering) Loaded Yucca Fries topped with arbol chile cheese sauce, carne asada, guacamole, sour cream, and pickled red onion (New)  Pozole Dip Torta: Pozole-braised pork torta with hominy spread, cabbage, radish, cilantro, and jalapeño served with a side of pozole consommé Chicken Tinga Arepa: Handmade arepa topped with refried beans, chicken Tinga, cabbage, avocado, and queso fresco (New)  Chicken Tinga Burrito: Chicken Tinga, rice, and beans in a flour tortilla served with corn tortilla chips (New)  Mango Tres Leches: Tres leches parfait with white cake and mango purée topped with caramel Chantilly, green whipped topping, and sprinkles (New) Watermelon Candy Cocktail: Tequila, watermelon schnapps, and pineapple juice with a Chamoy and chile-lime seasoned rim Pacific Wharf Café (Mobile order available) Holiday Sandwich: Black Forest ham, whole-grain mustard spread, cranberry mayo, and arugula on a stuffing roll served with chips (New)  Chicken Tortilla Soup with grilled corn, fresh onion, and cilantro topped with crispy tortilla strips and served in a bread bowl (New)  Peppermint Bark Bread Pudding: White chocolate, chocolate chips and peppermint with whipped topping and crème anglaise (New) Pacific Wharf Cappuccino Cart (Mobile order available)Caramel Toffee Horchata Cold Brew: House-made rice and cinnamon beverage flavored with toffee and finished with whipped topping, caramel drizzle, and toffee (New) Pym Tasting Lab (Mobile order available)Snack Molecules: Mini pretzels, honey-roasted peanuts, and popped sorghum with winter flavors (New) Smokejumpers Grill (Mobile order available) Loaded Latkes: Traditional latkes loaded with smoked brisket and topped with dairy-free horseradish cream and scallionsSonoma Terrace (Mobile order available)   Colombian Empanadas: Colombian-style beef empanadas, served with aji verde and cabbage salad tossed with cilantro dressing and escabeche (New)  Mistletoe Mule: A twist on a classic mule with cranberry juice and agave garnished with a sprig of rosemary and a cape cranberry Terran Treats (Mobile order available)Hot Chocolate Churro: Hazelnut chocolate, spicy chocolate streusel, and mini marshmallows (New)  Seasonal Outdoor Carts  Gingerbread Cake topped with a molasses glaze, a gingerbread man, and sprinkles (New)  Bean & Cheese Pupusa with a side of curtido and tomato sauce (New)  Calidad Spiked Sparkling Agua Fresca: Sweet prickly pear and tangy pomegranate flavors (New)  Downtown Disney District Friends of the FestivalNaples Ristorante e Bar (Available Nov. 11 through Jan. 8)  Tikka Masala Pizza: Inspired by Diwali; hand-tossed traditional Neapolitan-style pizza crust topped with a generous base of tikka masala sauce, red onion, green bell pepper, and mozzarella cheese (Available with marinated chicken or paneer) (New)  Tuk Tuk: Inspired by Diwali. Blanco tequila, ginger syrup, tamarind syrup, and lime juice shaken on the rocks and garnished with a lime wheel and chili-lime seasoning rim (Non-alcoholic version available) (New)  Tortilla Jo's (Available Nov. 11 through Jan. 8) Dulce De Leche Tamales: Cinnamon, evaporated milk, regular milk, Cajeta de Celaya, vanilla extract, sugar, and cream cheese topped with pecans and powdered sugar (New)  Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Shop 1923 Main StreetFeel free to visit our 1923 Main Street® Disney merchandise shop where we have hundreds of unique and original Disney-inspired t-shirts, leggings, clothing, mugs, phone cases and much more. You'll find everything from 1923 Main Street logo merchandise to custom created authentic Disney-inspired originals, including lots of great patterns for leggings and other items.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. RecipeServes 24CakeUnsalted butter or nonstick cooking spray2 1⁄2 cups all-purpose flour1/2 teaspoon baking soda1 teaspoon kosher salt1 teaspoon ground cinnamon1⁄4 teaspoon ground nutmeg2 cups packed dark brown sugar1⁄2 cup (1 stick) unsalted butter, melted and cooled1 cup canola oil4 large eggs1 teaspoon pure vanilla extract1 teaspoon pure almond extract4 cups chopped peeled apples (about 3 large; I like amix of Granny Smith and Golden Delicious)Glaze4 tablespoons (1⁄2 stick) unsalted butter3⁄4 cup confectioners' sugar2 tablespoons maple syrup1⁄4 teaspoon ground cinnamon1⁄4 teaspoon kosher salt1 tablespoon whole milkMake the cake: Preheat the oven to 325°F with a rack in the center position. Grease a sheet pan with butter.In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.In a large bowl, whisk together the brown sugar, melted butter, and oil until smooth. Add the eggs, vanilla, and almond extract and whisk well to combine.Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the dough just comes together. Fold in the apples until evenly distributed.Pour the batter into the prepared pan and spread it evenly to the corners with a large offset spatula. Bake for 20 to 25 minutes, until the cake is deeply golden and the edges just start to pull away from the sides of the pan. Set the sheet pan on a wire rack and let the cake cool for 20 to 25 minutesMake the glaze: Melt the butter in a small pot over medium heat. Cook, stirring often with a rubber spatula, until the butter turns a toasted, amber color (it will bubble and spit; when it quiets down, check for browning). Whisk in the confectioners' sugar, maple syrup, cinnamon, salt, and milk until smooth.Drizzle the glaze evenly over the cooled cake. Let set for 5 minutes.Slice the cake into pieces and serve. The cake is best the day it's made, but will keep, tightly covered, in the refrigerator for 3 to 4 days.Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (‎Union Square & Co., October 2022). Photography by Dana Gallagher.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Happy National Apple Day! Today it's the story of Maria Ann Smith, who discovered the tart, juicy green apple now known around the world as the Granny Smith. Plus: today in 1969, the Beatles' record company, Apple, got a telegram asking if Paul McCartney wanted to come to New York for a pretty special recording session. Who was Granny Smith? (City of Ryde via Archive.org) Jimi Hendrix Sought Paul McCartney for Supergroup with Miles Davis (Rolling Stone) This show grows like an apple tree thanks to our backers on Patreon --- Send in a voice message: https://anchor.fm/coolweirdawesome/message Support this podcast: https://anchor.fm/coolweirdawesome/support

Poetry! Passion! Social Betterment! As a longtime medical cannabis patient, Victoria Littman brings a deep and personal understanding of the cannabis plant and its use to her legal practice and advocacy. She is a founding member of the Psychedelic Bar Association and a member of the Religious Use and Legalization and Regulation Committees and a member of the International Cannabis Bar Association and its Amicus Committee. Victoria is based outside of Providence, Rhode Island and licensed to practice law in New York and Rhode Island. She's also passed the California Bar Exam and has applications for admissions pending in California and Massachusetts. Victoria will be teaching Cannabis Law as an Adjunct Professor at Roger Williams University School of Law beginning spring 2023. Discussed this week: Gushers, gummies, G.R.A.S, NECANN, fall drink, Lara bars, Rhode Island slang, feeling cared for, Granny Smith, goody two-shoes, college in California, turning windows into doors, psychadelics and religion and the community, numerous hamilton-esque essays, Persopolis by Marjane Satrapi, looking back at old writing, drugz v drugs, deprioritization vs decriminalization, social club model, federal tax designations, socially concious businesses, non-profits, teaching Sunday school, --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/potluckypodcast/message Support this podcast: https://anchor.fm/potluckypodcast/support

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. RecipeServes 24CakeUnsalted butter or nonstick cooking spray2 1⁄2 cups all-purpose flour1/2 teaspoon baking soda1 teaspoon kosher salt1 teaspoon ground cinnamon1⁄4 teaspoon ground nutmeg2 cups packed dark brown sugar1⁄2 cup (1 stick) unsalted butter, melted and cooled1 cup canola oil4 large eggs1 teaspoon pure vanilla extract1 teaspoon pure almond extract4 cups chopped peeled apples (about 3 large; I like amix of Granny Smith and Golden Delicious)Glaze4 tablespoons (1⁄2 stick) unsalted butter3⁄4 cup confectioners' sugar2 tablespoons maple syrup1⁄4 teaspoon ground cinnamon1⁄4 teaspoon kosher salt1 tablespoon whole milkMake the cake: Preheat the oven to 325°F with a rack in the center position. Grease a sheet pan with butter.In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.In a large bowl, whisk together the brown sugar, melted butter, and oil until smooth. Add the eggs, vanilla, and almond extract and whisk well to combine.Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the dough just comes together. Fold in the apples until evenly distributed.Pour the batter into the prepared pan and spread it evenly to the corners with a large offset spatula. Bake for 20 to 25 minutes, until the cake is deeply golden and the edges just start to pull away from the sides of the pan. Set the sheet pan on a wire rack and let the cake cool for 20 to 25 minutesMake the glaze: Melt the butter in a small pot over medium heat. Cook, stirring often with a rubber spatula, until the butter turns a toasted, amber color (it will bubble and spit; when it quiets down, check for browning). Whisk in the confectioners' sugar, maple syrup, cinnamon, salt, and milk until smooth.Drizzle the glaze evenly over the cooled cake. Let set for 5 minutes.Slice the cake into pieces and serve. The cake is best the day it's made, but will keep, tightly covered, in the refrigerator for 3 to 4 days.Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (‎Union Square & Co., October 2022). Photography by Dana Gallagher.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Tous les vendredis, la chroniqueuse food Perla Servan-Schreiber nous livre ses meilleurs conseils et astuces pour réaliser des recettes.

Starting in 1858 in Victoria, British Columbia, amid the Canadian Gold Rush, Oppy has always been a champion of innovation and opportunity. Here is the evidence. Oppy established Vancouver's first produce warehouse in 1887. Their founder, David Oppenheimer, was mayor from 1888 to 1891 and was credited with developing the city's infrastructure. They imported the first mandarin oranges from Japan in 1891, the Granny Smith in 1956, and from 1973 to 1988, they brought us Royal Galas, Braeburn, and Fuji apples. “Expect the world from us.” To some, those might seem daunting words to live up to, but to Kori Martin, at Oppy, they are words she strives to live up to every day. Oppy's goal is to add value to the needs of its partnerships with growers, retailers, and logistics. They do this with careful attention paid to developing their internal company culture.

I'm suspended fourteen stories above San Diego Bay. I am being dangled over the edge of a cliff made of metal. I smell vaguely of quality craft beer. I am an offering to the gods of amusement. Questioning life choices, my emotional state in that jittery nook between joy and terror. Just hanging there, looking directly down, wondering how good latch technology is these days. Intellectually, you know how safe this is. You know the byzantine safety measures in place. But intellect is no match for that primal scream inside you that says “WHAT THE NO.” This roller coaster's new trick (new to me, at least) is that, instead of just plunging you down the thrill drop, it dangles you over the edge and then stops for a full 3-5 seconds. Lets you take it all in. Then it lets you go. It just drops you, at a 90-degree angle, 143 feet down, 60 miles per hour freefall. Your feet just dangle the whole wild time. The Emperor, SeaWorld's new roller coaster, opens tomorrow (March 12). It's been two years in the making. It's the tallest, fastest, longest dive roller coaster in California. And it's where we podcast from this week. You can hear our adrenaline shakes. To commemorate the coaster's arrival, local craft brew success story Hess Brewing created the Emperor Hazy IPA—a juicy little number that's available exclusively at the park. And it's coinciding with SeaWorld's Seven Seas Food Festival and Craft Beer Festival, which runs now through May 1. VP of Marketing Erika Diprofio—whose name either sounds like a law firm or an expensive perfume—explains the coaster, the beer, and the cause (a portion of sales of the IPA will go to Penguins International). We also hassle the newest member of the SDM media team—our social media manager, Rachel Frank—and make her get on the mic with us to meet you guys. Rachel is a ball of energy and creative force. She created and ran her own music platform, www.listensd.com. She dressed as a panda “to meet friends” in San Diego, and it became such a big hit that she ended up dancing on stage in panda gear with Snoop Dogg, The Flaming Lips, you name it. During the pandemic, she created a short film, “I'm An Ant,” about the meaning of life in an ant costume. It's wonderfully weird, charming, creative. And… it's a finalist at Cannes World Film Festival—after winning Best Experimental Short at the Paris International Film Festival. She'll be creating the new SDM on social media going forward. We actively adore her. Point is, it feels good to be podcasting in public with real people again. Our Zoom-exclusively podcast era has come to a merciful end. In “Hot Plates,” we talk about one of San Diego's best brewpubs, Gravity Heights—a collaboration between master brewer Skip Virgilio (he co-founded AleSmith) and chef Ryan Johnston and Whisknladle Hospitality—which is planning to open a second location in Mission Valley, and Anthony Wells of Juniper & Ivy is a semifinalist for a James Beard Award. For “Two People, Fifty Bucks,” David's has a codependent relationship with soup (this time at Pho on Fifth), Erika professes her love for all things Callie, and Troy found himself in a sweet life spot while staring at warm focaccia bread with melted brie cheese, balsamic, and Granny Smith apples at Seneca, the rooftop restaurant from Consortium Holdings.

On this episode, we talk about Girl Scout cookies, Dave's hemorrhoid, and new words in the dictionary. Stay safe and healthy out there! As always, thanks for listening, watching, and subscribing! Follow us on TikTok: @TheShufflePodcast Watch the podcast on Youtube: youtube.com/channel/UCzVSYwPorNUDdeieN72tlbw Follow the podcast on Twitter: @CSGpod Follow Sara's Disposable Instagram: @youllseeiteventually Joe's photography Instagram: @sharkey_photography Joe's Youtube channel: youtube.com/channel/UCgyapDVvbCC9ecucdMLciwg Follow us on: Twitter - @joeshark5796, @dshark101 Instagram - @secretagentsharkey, @_davidsharkey_, @saraaabayles