Podcasts about Honeycrisp

What's your favorite protein and fiber-packed snack? Don't have one? Don't worry, we've got you covered in the 300th episode of Salad with a Side of Fries!If you've been here a while, you'll know that host Jenn Trepeck's favorite "Jennism" is that ‘protein and fiber at every meal makes removing fat no big deal.' Today, we're celebrating episode 300 by packing this episode full of proven, verified, taste-tested snack and meal ideas from you, our amazing listeners. You called in to share your go-to combos of protein and fiber that are delicious and nourishing. Plus, Jenn is letting you in on a little secret—there's a book in the works, and she will share even more about that later this summer! Let's get into it—cheers to 300 episodes and counting!The Salad With a Side of Fries podcast is hosted by Jenn Trepeck, who discusses wellness and weight loss for real life, clearing up the myths, misinformation, bad science & marketing surrounding our nutrition knowledge and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store. IN THIS EPISODE: (00:00) Welcome to the 300th episode of Salad With a Side of Fries(02:11) Jenn reminds us of her Jennism, “Protein and Fiber at Every Meal Makes Removing Fat No Big Deal”(04:52) Tori from Michigan shares her love for avocado toast with an egg(05:06) Tanya from Atlanta snacks on Greek yogurt with fruit, walnuts and honey(05:37) Stephanie introduces her roasted chickpea power bowl and how she customizes it to transform it into a balanced meal(07:01) Norman uses organic hemp hearts in many ways(07:59) Madelyn from Georgia loves an avocado chicken salad sandwich(08:21) Lori from Manhattan is a fan of celery and carrot sticks with nut butter(08:46) Kayla from Texas favors eggs with a side of avocado(08:58) Judy from Michigan wants everyone to try her egg whites with parmesan cheese and veggies(12:04) Kayla from Boston craves her sister's recipe of chickpeas, avocado, apple, carrots, cucumber, bell pepper, with a side of grilled chicken(12:37) Jennifer from Long Island shreds roasted chicken and pairs it with sweet peppers and grapes(12:56) Kristen from Connecticut shares her favorite breakfast meal, which equals 15 grams of fiber and 28 grams of protein(13:59) From De in Colorado, we have eggs, a big salad dressed with a balsamic vinaigrette, topped with pumpkin seeds(14:41) Debbie from Florida makes a snack or dessert from a Honeycrisp apple and almond butter(15:17) Cindy from Indiana shares her unique way of making a protein packed dip for her veggies from cottage cheese(17:00) Jenn invites listeners to call in with their recipes and shares her gratitude for each listenerKEY TAKEAWAYS:Listeners celebrated the podcast's core principle—“protein and fiber at every meal makes removing fat no big deal”—by sharing their go-to combinations. The episode highlighted creative, easy, balanced, and satisfying meals that support stable blood sugar and long-term wellness, from avocado toast with egg to Greek yogurt with berries and nuts, to roasted chickpeas with veggies.The episode underscored real-life wellness, not restriction. Healthy eating is accessible and sustainable. Nutrition doesn't have to be extreme or complicated—it must be intentional and enjoyable.Beyond food tips, this milestone episode was a thank-you to the loyal community built since 2019. Jenn Trepeck announced her upcoming book and encouraged ongoing engagement through the show's membership program and merchandise. It's not just about eating better—it's about building a culture of empowerment, education, and fun around health.To receive healthful, Jenn-approved recipes each week, become a member!QUOTES:         (01:47)  “Whether you are a newer listener or you've been here since the beginning in 2019, please know I am so grateful for you.” - Jenn Trepeck(02:01) “I'm working on a book. It's been in the works for a long time and is finally happening. So, there is more to come this summer.” - Jenn Trepeck(17:58) “We are all locking arms to change the state of healthcare.”  - Jenn TrepeckRESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries Instagram

The BanterThe Guys talk about the drive of hospitality and it isn't what some folks say it is. The ConversationsThe Restaurant Guys welcome writer Genevieve Yam to discuss the decline in quality of Honeycrisp apples. Genevieve, who has investigated this issue, shares what happened and how we can keep other varieties from following suit.The Inside TrackThe Guys have been fans of Honeycrisp apples since the 1990s and even gave them as birthday gifts. Genevieve's article about the apple's origin, rise and “crapification” intrigued them so they had Genevieve on to tell them about it.“Dr. David Bedford and Dr. Jim Luby, two scientists working at the University of Minnesota's fruit breeding program came across a tree that was actually slated for the trash. Bedford was extremely curious about this tree. He thought that it had not been given a fair chance and decided to do a little bit of research and what he did changed the course of apple history because what would have ended up in the trash ultimately has become one of the most popular apple varieties here in the United States,” Genevieve Yam on The Restaurant Guys Podcast 2025BioGenevieve Yam is a writer and editor based in New York. After graduating with a degree in politics and a brief stint in the start-up world, she enrolled in the International Culinary Center in New York City and cooked at Blue Hill at Stone Barns and Per Se.  After that, she became a freelance food stylist, a recipe tester and editor for the new edition of The Essential New York Times Cookbook, a personal chef, and a contributor to various publications. Most recently, she was an editor at Epicurious. Genevieve is currently an editor at Serious Eats, where she writes, edits, and develops recipes.InfoGenevieve's Honeycrisp articlehttps://www.seriouseats.com/how-honeycrisp-apples-went-from-marvel-to-mediocreCome see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Welcome to the KSL Greenhouse show! Join hosts Maria Shilaos and Taun Beddes as they talk about all things plants, tackle your toughest gardening questions, and offer tips that can help you maintain a beautiful yard. Listen on Saturdays from 8am to 11am at 102.7 FM, 1160 AM, kslnewsradio.com, or on the KSL NewsRadio app. Follow us on Facebook and Instagram at @kslgreenhouse. Happy planting! #KSLGreenhouse    10:05  Feature: All About Dwarf Fruit Trees  10:20  What can I plant in my new home? How can I increase my yield on my Red Pontiac potatoes? When do I aerate? When do I put iron chelate on maples? 10:35  Why are the leaves of my peppers turning bright purple? When should I do a soil application of iron for peach trees and raspberries? Is there a resource for knowing how to prune different types of fruit trees? Can I put waterwise flower beds and trees on the same drip zone as my vegetable garden? How can I get rid of grass in my flower beds? Would I be able to control aphids if I plant a Corinthian Linden tree? Can I espalier dwarf peach trees in a south-facing area behind my garden boxes? Is there a climbing vine that voles won't eat? What variety of maple tree would be good to plant in sandy soil? 10:50  When's the best time to plant new strawberries and raspberries? What's the name of the pre-emergent that kills black medic and spurge seeds? What can I do to save my trees if pocket gophers have been eating the roots? When do I spray dormant oil on Japenese plums to prevent aphids? What vegetables can I plant now? Should I still prune my Honeycrisp apple trees and apply dormant oil spray now? How can I prevent worm holes in my apples? Why isn't my deodar cedar growing? What does it mean to "wake up" dahlias?

Welcome to episode 161! On this episode, Tad and I chat with Mike Todd who runs the webpage Hike the Hudson Valley. Mike is an expert on hiking in the Hudson Valley and we go into depth about the great hikes in and around the area. If you need a sticker, email me or go to Camp Catskill! Subscribe on any platform! Share! Donate! Do whatever you want! I'm just glad you're listening! And remember... VOLUNTEER!!!!!! Links for the Podcast:https://linktr.ee/ISLCatskillsPodcast, Donate a coffee to support the show!https://www.buymeacoffee.com/ITLCatskills, Like to be a sponsor or monthly supporter of the show? Go here! - https://www.buymeacoffee.com/ITLCatskills/membership Thanks to the sponsors of the show! Outdoor chronicles photography -https://www.outdoorchroniclesphotography.com/, Trailbound Project - https://www.trailboundproject.com/, Camp Catskill - https://campcatskill.co/, Scenic Route Guiding - https://adventurewiththescenicroute.com/, Another Summit - https://www.guardianrevival.org/programs/another-summit Links: Hike The Hudson Valley, Hudson Highlands Fjord Project, Catskills Towns Allow NYC Lands, Connor Chapdelaine, Allagash White, 1911 Honey Crisp, Russian Mule Volunteer Opportunities: Trailhead stewards for 3500 Club -https://www.catskill3500club.com/adopt-a-trailhead?fbclid=IwAR31Mb5VkefBQglzgr fm-hGfooL49yYz3twuSAkr8rrKEnzg8ZSl97XbwUw, Catskills Trail Crew -https://www.nynjtc.org/trailcrew/catskills-trail-crew, NYNJTC Volunteering -https://www.nynjtc.org/catskills, Catskill Center -https://catskillcenter.org/, Catskill Mountain Club -https://catskillmountainclub.org/about-us/, Catskill Mountainkeeper -https://www.catskillmountainkeeper.org/, Bramley Mountain Fire Tower - https://bramleymountainfiretower.org/ Post Hike Brews and Bites - Tutto Pizza #hikehudson #hikethehudson #hudsonbvalleyhiking #NYC #history #husdonvalley #hikingNY #kaaterskill #bluehole #catskillhiking #visitcatskills #catskillstrails #catskillmountains #catskillspodcast #catskills #catskillpark #podcast #catskillshiker #volunteers #catskillmountainsnewyork #catskillspodcast #catskillshiker #catskillshiking #hiking #catskill3500club #insidethelinecatskillmountainspodcast #volunteercatskills #catskill3500 #hikethecatskills

Welcome to the KSL Greenhouse show! Join hosts Maria Shilaos and Taun Beddes as they talk about all things plants, tackle your toughest gardening questions, and offer tips that can help you maintain a beautiful yard. Listen on Saturdays from 8am to 11am at 102.7 FM, 1160 AM, kslnewsradio.com, or on the KSL NewsRadio app. Follow us on Facebook and Instagram at @kslgreenhouse. Happy planting! #KSLGreenhouse    10:05  Feature: The Challenges of Growing Honeycrisp Apples  10:20  When should I start tomato seeds indoors? Where can I purchase a pussy willow tree, and where should I plant it? When and how much should I prune an ornamental cherry tree? How should I care for an apple tree that has grown from the suckers of my Honeycrisp apple tree? What’s a pear tree variety I can replace a Bartlett pear tree with? What are some recommendations for low light houseplants that grow upright? Will Preen hurt my emerging daffodils and tulips? When’s the best time to start aerating?  10:35  What are some varieties of strawberry that have large fruit? Why are my Bartlett pears tan and not ripening? Why does my Jonagold apple tree have deep bruises all around it? What’s a good source for ranunculus? Is it really necessary to aerate my lawn and, if so, how often? Where can I find Jonathan apple trees? How would the hybrid Bermuda grass Tahoma 31 do in Bountiful?  10:50  Is it okay to remove some lower limbs from my flowering pear tree this time of year? Where can I get lemongrass? How should I choose which branches to keep when pruning my Pacific Sunset maple? When and what fruit tree varieties should I plant in a yard with limited sunlight? 

In the quest to make apple trees more resilient in a warming climate, some Michigan researchers are looking for a late bloomer. A native Michigan apple tree, the Malus coronaria, learned to fight frost by blooming two or three weeks later than the trees that produce cultivated varieties of apples like Honeycrisp or Red Delicious. "That doesn't sound like a lot, but almost always that's enough for the flowers to escape the killing spring frost," said Steve van Nocker, a Michigan State University professor and plant geneticist. Van Nocker wants to identify the genes responsible for the Malus coronaria's delayed blooms and use them to develop more frost-resistant apple varieties, a decades-long process. But first, he's hiking through forests, trying to find the elusive trees. Van Nocker's project is one of many ways researchers and growers are trying to make apples more resilient as climate change makes weather less predictable. In Europe and South Korea, growers are experimenting with solar panels in vineyards and orchards. The panels protect fruit from hail and sun damage, but also let in light and heat when necessary, said Jared Buono, the director of Cornell University's Hudson Valley Research Lab. Buono's lab is also adding solar panels to its experimental orchard. University of Maryland researchers recently announced the development of a more heat-tolerant apple variety. At Penn State University, a team built an unmanned vehicle with a propane-fueled heater that can roll through an orchard and automatically warm trees. Buono said such efforts can mitigate the impact of unusual weather like a May 18, 2023 frost that damaged trees across New York state and cut apple production by 20%. "Growers' jobs are already hard," Buono said. "The change in climate, the increased unpredictability and variability, makes it that much harder." According to a Washington State University study published in January, major apple-growing counties in the top three U.S. apple-producing states—Washington, Michigan and New York—are seeing fewer cold days and more warm fall nights than they used to. Washington is also experiencing more extreme heat. This article was provided by The Associated Press.

Stand Out by Finding Your Unique Flavor How often have you been told that the first step to creating marketing is getting crystal clear on your customer. Who are they? What do they need?   That's just the starting point. The real magic happens when you figure out how to be different. And I'm not talking about different for the sake of being different. I'm talking about leaning into what makes you unique.   It's like choosing what kind of apple you want to be. If you just say you're an "apple" in general, you'll get lost in the crowd. But if you decide, "You know what? I'm going to be a Honeycrisp" - now you're really getting somewhere. Because the pears and oranges of the world can't compete with your Honeycrisp flavor. You've carved out your own niche, and you're owning it.   The same goes for your business. When you get clear on what makes you special - your origin story, your values, your signature process - that's when the magic starts to happen.   Sure, it might mean turning away some customers along the way. But you can't be everything to everyone. And the funny thing is, when you stop trying to blend in and instead lean into your unique flavor, that's when the perfect-fit clients start to find you.   They're drawn to your authenticity, your confidence, your refusal to be like everyone else. And there's nothing more powerful than working with people who truly "get" you.   So, the next time you're tempted to play it safe, ask yourself - what makes me different? Because that's where the real magic lies. If you've enjoyed this conversation sign up for a weekly newsletter get links to episodes you might have missed and other resources for your business   https://morethanafewwords.com/avoid-fomo/    

This is a free preview of a paid episode. To hear more, visit meetthemess.substack.comMove over, Meet the Press—it's time to MEET THE MESS!This week on the podcast, Jen and Karyn discuss how Honeycrisp apples went from magnificent to mediocre. And, do you have quartz countertops? Find out why they might soon be banned! Also, hear about the season's hottest drinks (Malört and Guinness) and get expert advice on the best Le Creuset pieces to get! Plus, learn the story behind "Hawk Tuah" girl Haliey Welch's crypto rug pull, and hear the most unattractive male names (according to Reddit).On Meet the Mess, bestselling authors Jen Lancaster & Karyn Bosnak dive into the messiest news stories and hottest topics of the week to give a fresh and entertaining take on current events and life in general. An extended video version with the “Hot Mess of the Week” is available to paid Substack subscribers. Visit meetthemess.substack.com for more.Meet the Merch:• https://www.etsy.com/shop/MeetTheMessConnect with us on Instagram:• https://www.instagram.com/meetthemesspod• https://www.instagram.com/jennsylvania• https://www.instagram.com/karynbosnakConnect with us on TikTok:• https://www.tiktok.com/@meetthemess• https://www.tiktok.com/@karynbosnak

This morning we investigate the rise and fall of the Honeycrisp apple, and learn lessons each of us can apply to our lives. If you find another fragrant, wonderful apple variety, please let me know. If you want my famous, best ever applesauce recipe, send me an email (rabbi@adath.ca). Michael Whitman is the senior rabbi of ADATH Congregation in Hampstead, Quebec, and an adjunct professor at McGill University Faculty of Law. ADATH is a modern orthodox synagogue community in suburban Montreal, providing Judaism for the next generation. We take great pleasure in welcoming everyone with a warm smile, while sharing inspiration through prayer, study, and friendship. Rabbi Whitman shares his thoughts and inspirations through online lectures and shiurim, which are available on: YouTube: https://www.youtube.com/channel/UC5FLcsC6xz5TmkirT1qObkA Instagram: https://www.instagram.com/adathmichael/ Podcast - Mining the Riches of the Parsha: Apple Podcasts: https://podcasts.apple.com/ca/podcast/mining-the-riches-of-the-parsha/id1479615142?fbclid=IwAR1c6YygRR6pvAKFvEmMGCcs0Y6hpmK8tXzPinbum8drqw2zLIo7c9SR-jc Spotify: https://open.spotify.com/show/3hWYhCG5GR8zygw4ZNsSmO Please contact Rabbi Whitman (rabbi@adath.ca) with any questions or feedback, or to receive a daily email, "Study with Rabbi Whitman Today," with current and past insights for that day, video, and audio, all in one short email sent directly to your inbox.

Dr. Megan Muehlbauer from Rutgers University joins us to uncover the hidden potential of beach plums, a fascinating native fruit of New Jersey. With a keen focus on genetic diversity and innovative agricultural practices, Dr. Muehlbauer shares her journey into the world of niche crops and highlights the challenges and triumphs of her research. From rescuing a unique beach plum tree to grappling with pollination issues, her work exemplifies the crucial role of biodiversity in contemporary farming. The conversation takes an intriguing turn as we discuss the importance of funding niche crops like beach plums and the strategic advantages of farm diversification. We dive into the historical and ongoing efforts in beach plum breeding, spotlighting Rutgers' proactive outreach initiatives, like the Great Tomato Tasting, that aim to engage the public and elevate these remarkable crops. The backdrop of New Jersey's agricultural landscape provides a rich context for understanding the value and challenges faced by organizations like the New Jersey Beach Plum Association. The excitement continues as we explore the fascinating world of apple varieties, with a special focus on the Honeycrisp apple and its impact on market dynamics and consumer expectations. Dr. Muehlbauer offers insights into the complexities of cultivating this beloved variety and the ongoing efforts to develop alternatives that capture its appealing traits. The episode concludes by inviting listeners to become part of the research community, encouraging public participation in the evolving narrative of beach plum cultivation and discovery. Check out the Rutgers research farm here: https://www.facebook.com/people/Clifford-E-Melda-C-Snyder-Research-Extension-Farm/100064494557910/ For sources, transcripts, and to read more about this subject, visit: www.agroecologies.org To support this podcast, join our patreon for early, commercial-free episode access at https://www.patreon.com/poorprolesalmanac For PPA Restoration Content, visit: www.restorationagroecology.com For PPA Merch, visit: www.poorproles.com For PPA Native Plants, visit: www.nativenurseries.org To hear Tomorrow, Today, our sister podcast, visit: www.tomorrowtodaypodcast.org/ Key Words: Beach Plums, Niche Crops, Genetic Diversity, Agricultural Practices, Rutgers University, New Jersey, Farm Diversification, Pollination, Honeycrisp Apple, Market Dynamics, Consumer Expectations, Apple Varieties, Germplasm Repository, Informal Breeders, Snyder Research Farm, Great Tomato Tasting, USDA, Heirloom, Hard Cider, Consumer Preferences, Honeycrisp and Fuji Crosses, Blueberries, Cranberries, Rutgers Marucci Center, Social Media, Community Engagement, Knowledge Base

  In this episode: point of clarification: misleading mini cone guidance, bad science, 'lil disappointments, national redhead day, honeycrisps, a far too deep pen dive, the dangers of PFAs, Ūber bait and switch, open channel listening, fjord fording, Today in Yiddish, thief hat-burning, a Ditty party, Eminem, a remarkable Bloodhound, "adult" activists, FYI: all they do is long snap, the tallest guy on the court, hobby bike follies, discretion and valor, This Week in College Facebook Parenting, surprised tippiness on Below Deck Sailing Yacht, MomTok and Secret Lives, beat-boxing over Oprah, local river drama, and The Best Quiz Show Ever. 

Dave and Reese kick off this episode with a wild chat about blowing cinnamon for luck and a new martini makes it into the rotation, honeycrisp apple! Then, they dive into Halloween thrills, including a scare from an animatronic and a hilarious tale of an unexpected dead mouse. Finally, don't miss Dave's epic Houston trip, featuring a dramatic haircut adventure and some seriously good barbecue. Buckle up for laughs, mishaps, and an overall good time!

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

We explore how the Honeycrisp sparked a revolution in choice, and why we're willing to pay the price. Also, what it takes to make sure Fido is well taken care of when you're gone. Also, tiny condos used to be no-brainer investments but — not anymore. Thousands of them are now sitting on the market in Toronto. So, could this mean the return of livable spaces?

Wedding Season? During college football? The People's Parlay doesn't forget. But were gonna still give you all the winners you need to get you thru and have your wallet to pay these wedding dues. For the people.

We kicked off the program with four news stories with different guests on topics you should know about!The tyranny of the Honeycrisp, ‘the apple we love to hate' – How hybrid apples are bred. “Apple Breeding” as we are amid apple season with David Bedford, apple breeder at the University of Minnesota.Delight in the Limelight – Overcoming Your Fear of Speaking in Front of People with author Linda Ugelow.Slow Living: Cultivating a Life of Purpose in a Hustle-Driven World – Tips for living life “Slow” ahead of World Mental Health Day with Stephanie O'Dea – Author and Life Coach.32 high school soccer teams compete in the 18th annual Lois Wells Memorial Kicks for Cancer on Saturday, September 28 with Steve Wells (co-founder).Ask Alexa to play WBZ NewsRadio on #iHeartRadio!

Jon DeVaney, President of the Washington State Tree Fruit Association, shares thoughts on our most popular apple varieties and what apples mean to Washington's Ag Economy.

Jon DeVaney, President of the Washington State Tree Fruit Association, shares thoughts on our most popular apple varieties and what apples mean to Washington's Ag Economy.

Welcome to the KSL Greenhouse show! Join hosts Maria Shilaos and Taun Beddes as they talk about all things plants, tackle your toughest gardening questions, and offer tips that can help you maintain a beautiful yard. Listen on Saturdays from 8am to 11am at 102.7 FM, 1160 AM, kslnewsradio.com, or on the KSL NewsRadio app. Follow us on Facebook and Instagram at @kslgreenhouse. Happy planting! #KSLGreenhouse    9:05  Feature: Apple Taste Test  9:20  When can I pick the Honeycrisp apples? Why is the skin on my Bartlett pears brown? Would Preen prevent weeds? When do I trim lilac bushes? What varieties of hydrangeas are pruned down to the ground in the fall? What’s causing my perennial plants to have small roots? Can I replant the onion bulbs and harvest them next year if they have not matured? Can I cut my grass shorter in the fall? Is there anything I can do to have my ice box watermelon plant focus to grow that one watermelon? Do asters reseed themselves? What’s the name of the apple that is small, has a clear yellow/green color, and ripens in late June/early July? When’s the best time to trim back ornamental grasses and lavender?  9:35  How much can I prune off an older honeysuckle in the spring? When’s the best time to cut back Russian sage, and how far down should I cut it? Is there a type of grass that's hardier and will be more successful growing in a hilly area where juniper roots have grown down into the flat grassy area? What do I do if the grapes aren’t harvested yet, and there are tiny white bugs flying around? How should I overwinter my large potted coleus? What should I do if my Flame Thrower redbud looks like it’s dying? When and how much do I prune my blackberry bush? What’s the white fungus on my crabapple trees?  9:50  What are ongoing challenges with American and red elms with respect to Dutch elm disease? What are some of the best trees to put in a 6 ft park strip in front of a house? When and how should I trim a Marshall’s Seedless green ash tree that’s dead in the middle? Is it better to prune roses in the fall or spring? What should I do if my peach tree has yellow leaves with green veins and buckshot holes in the leaves? Do donut peach trees grow well in Logan? Is there a chemical that I can mix with glyphosate Roundup to help eradicate cheatgrass more efficiently? Is it safe to assume the elm seed bugs are gone if I haven’t seen any this year? 

William Leonard Roberts morphed into his character Rick Ross. He hijacked the name from a guy in LA. When Rick Ross exited prison, he tried to sue but failed. The perception and marketing were already there. Miami Rick Ross is the real one, not LA Rick Ross. Apple, in a similar vein, has strategically positioned itself in the market. A simple search of 'apple' on Google reveals no mention of Honeycrisp, Washington, or Gala. Instead, the focus is on their revolutionary products like the iPhone, watches, and iPads, a testament to their successful marketing strategy. Perception and positioning are two things we get into in today's episode. The last thing I discuss is avoiding bad relationship advice on social media. People talk to talk sometimes. A guy said it took him 6 years to figure out his girl wasn't for him. Knowing if you want to be with someone doesn't take long. If waste your time were a person, he'd be a strong candidate.

If you've ever wanted to grow an apple tree in your yard, there's a new tree on the market: The Triumph apple tree is now available to home gardeners. It's an offspring of the Honeycrisp apple and it also is disease resistant. Right now is the perfect time to plant a tree. To share more about this new apple tree variety is David Bedford, an apple breeder with the University of Minnesota.Use the audio player above to listen to the full conversation.Subscribe to the Minnesota Now podcast on Apple Podcasts, Google Podcasts, Spotify or wherever you get your podcasts.  We attempt to make transcripts for Minnesota Now available the next business day after a broadcast. When ready they will appear here.

This hour, a look at the cultural significance of the apple, from Adam and Eve to keeping the doctor away. Plus: growing apples and the future of apples, and we compare apples and oranges. GUESTS: Martha Bayless: Director of folklore and public culture and a professor of English and folklore at the University of Oregon; she is also the founder of the Early English Bread Project, which studies the role of bread in early medieval English culture David Bedford: Senior research fellow in the Department of Horticultural Science at the University of Minnesota; his team is responsible for creating the Honeycrisp, SweeTango, Zestar, and Rave apple varieties, among others Dan Pashman: Creator and host of the The Sporkful podcast The Colin McEnroe Show is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode! Subscribe to The Noseletter, an email compendium of merriment, secrets, and ancient wisdom brought to you by The Colin McEnroe Show. Join the conversation on Facebook and Twitter. Colin McEnroe, Jonathan McNicol, and Cat Pastor contributed to this show, which originally aired September 7, 2023.Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

What fruit trees are illegal to propagate? Learn about fruit tree propagation law with with Jeremy Kent Tamsen of Washington State University. WSU's Tree Fruit Research and Extension Center in Wenatchee Washington developed and introduced many new specialty crops over the years, including the popular Cosmic Crisp® apple. During the show, we talk about the WA64 naming contest. Here is the naming contest website link. The host of the Orchard People radio show and podcast is Susan Poizner of the fruit tree care education website OrchardPeople.com. This show goes out LIVE on the last Tuesday of every month at 1.00 pm Eastern Time. After that you can download the podcast. To tune in LIVE (and submit your questions to our expert guests!) you can:Tune into RealityRadio101.com during the time of the live showOR watch the livestream on the Orchard People YouTube ChannelDo you want to learn to grow organic fruit trees successfully? Sign up for OrchardPeople.com's free monthly newsletter at https://orchardpeople.com/sign-up/For premium fruit tree care education visit: https://learn.orchardpeople.com/. (00:00) - Introduction (00:59) - Introducing Jeremy Kent Tampsen: The Expert on Fruit Tree Patents (02:52) - The Intricacies of Fruit Tree Patents and Their Impact (08:22) - Understanding the Process and Cost of Obtaining Plant Patents (12:26) - The Honeycrisp Story: Lessons in Patents and Trademarks (19:41) - Lessons WSU Learned from Honeycrisp on Trademarks (23:11) - List of Patented Fruit Trees (24:25) - How Long it Takes to Get a Fruit Tree Patent (27:07) - Jeremy's Work in Plant Patents (30:23) - Orchard People Sponsors (33:37) - Part 2 of the Episode (34:50) - Is it Legal to Plant Seeds from Patented Apples (39:56) - The Lost Apple Project: Rediscovering Heirloom Varieties (42:56) - Should the Public Have Free Access to Patented Fruit Trees? (46:31) - WA 64: WSU is Introducing a New Patented Apple Tree and Naming Contest (49:28) - What Happens to Test Trees that Aren't Good Enough to Market? (55:44) - Learning More About WSU's Breeding Programs (59:25) - Closing Thoughts and Future Episodes

Today - The Chelan Douglas Regional Port Authority is steering a significant redevelopment effort in Wenatchee, starting with the early stages of discussions with Blewett Brewing Company to establish a new location at the site of the former Badger Mountain Brewing. And later - Washington State University has launched a naming contest for its new apple variety, the WA 64. This novel variety is a crossbreed between the Honeycrisp and Cripps Pink.Support the show: https://www.wenatcheeworld.com/site/forms/subscription_services/See omnystudio.com/listener for privacy information.

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

 In this episode, learn about some new apple varieties that were made by crossing some apple variety with the Honeycrisp. The Honeycrisp has a lot of children now here, and we're going to talk about some of those today.   Check out my new substack page - What Apple to Eat Today  

On today's edition of the Newsroom Temperature Check, Washington State University wants the public's help to choose a trademark name for a new apple they’ve created that’s a cross between Honeycrisp and Cripps Pink. Also, a doctor in Quebec amputated two healthy fingers of a man who suffered from body integrity identity disorder. The Newsroom Temperature Check is […]

Welcome to The KSL Greenhouse Show! Join hosts Maria Shilaos and Taun Beddes as they talk all things plants, tackle your toughest gardening questions, and offer tips that can help you maintain a beautiful yard. Listen every Saturday from 8am to 11am at 102.7 FM, 1160 AM, kslnewsradio.com, or on the KSL NewsRadio App. Follow us on Facebook and Instagram at @kslgreenhouse. Happy planting! #KSLGreenhouse    9:05  Feature: Pruning peach trees  9:20  How do I transplant rhubarb? When should I dethatch? Which strawberry plants grow best in my area and how early can I plant them? How much should I fertilize my blackberries and raspberries? When can a honeysuckle be pruned? Why didn't my peach tree produce new growth? Is it too early to Weed & Feed my lawn? How do I get rid of elm beetles? How close do apple trees need to be for pollination? 9:35  When should I fertilize redbud trees that were planted last spring? Should I wait to spray dormant oil if it's going to rain? Should I wait to spray dormant oil if my apricot tree already has blossoms? How can I plant store-bought roses? Is painting the peach tree trunk with borer killer as effective as spraying? Is thinning Canadian chokecherry trees worth the cost? 9:50  Can I grow ramps in Utah, and how do I do it? What is the best fertilizer for fruit trees and how much should I use? Why is the bark falling of my Celebration maple tree? Is it uncommon to see a 4-year-old Honeycrisp tree still hasn't produced any apples? How do I get rid of the Virginia creeper? Are ashes from leaves good fertilizer?

The premium price for Honeycrisp apples is finally starting to drop as supply exceeds demand. The USDA reported the average retail price for Honeycrisp apples was $1.70 per pound in early February, compared to $2.49 in 2023.They're an expensive apple to produce, so with prices falling, what does the future of the iconic Honeycrisp look like? As orchards across the state get into planting season, MPR News host Cathy Wurzer spoke to Charlie Johnson, the owner of Whistling Well Farm in Hastings, an orchard and wholesale apple supplier to many local grocery stores and schools.

It's time to get out your shovels and snow blowers that have been collecting dust all winter. Snow is on the way. We talked to our meteorologist about the timing of the storm.Listen for how schools are on the front lines of working with immigrant students, as Minneapolis sees an influx.Hennepin County Attorney Mary Moriarty is facing scrutiny for her handling of a deadly police shooting case.Supply and demand for the Honeycrisp apple is shifting. We talked to a Minnesota apple farmer. March Madness kicks off Thursday, plus there's some trouble with the Timberwolves, but it's not on the court. Our sports contributors joined with the news. We'll hear about a colorful celebration for the holiday of Holi starting March 25.

Welcome to The KSL Greenhouse Show! Join hosts Maria Shilaos and Taun Beddes as they talk all things plants, tackle your toughest gardening questions, and offer tips that can help you maintain a beautiful yard. Listen every Saturday from 8am to 11am at 102.7 FM, 1160 AM, kslnewsradio.com, or on the KSL NewsRadio App. Follow us on Facebook and Instagram at @kslgreenhouse. Happy planting! #KSLGreenhouse  Guest: JayDee Gunnell, USU Extension Professor  8:05  Plant of the week: Smoketree  8:20  Topics: Smoketree, Fuji and gala apple tree, Grafting fruit trees to different root stocks  Questions: Is the smoketree safe for animals, Will my apple tree ever produce any fruit?  8:35  Topics: Smoke bushes, Weeping cutleaf birch tree, Honeycrisp apple tree  Questions: When’s the best time to cut back smoke bushes, What can I replace my weeping cutleaf birch tree with, Why is my honeycrisp apple tree not getting any blossoms?  8:50  Topics: Codling moth, Fire blight on hawthorn tree  Questions: What should I do when most of my apples have holes from codling moth, What can I replace my hawthorn tree with after suffering from fire blight? 

Fiction from NonBinary Review Issue #34: Lies for Children

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!)

Chris Martland, otherwise known as his fun 80's inspired alter ego Freddy Apple, joins the show to talk about his early love of music and how he evolved into Freddy Apple with the help of his young son, Freddy Apple Jr, and daughter, Honey Crisp.  He features 5 songs from his album Dance Like a Yeti, and you'll love and get a kick out of the lyrical wordplay and silliness of them.   Featured Songs include:1 - Lazy Llama2 - I'm a Yeti3 - Bunny4 - The Skeleton Song5 - Eggnog CowFind the Album at: Spotifyhttps://open.spotify.com/album/23DfTWzXY5fiTpLSAeRe7n?si=xLbFX2tGT2684z6Ac21P1g The featured songs have been added to the KINDIE ROCK STARS Season 4 Spotify playlist.  Add the KINDIE ROCK STARS Season 4 Playlist on Spotify:https://open.spotify.com/playlist/46ZrCHC7ZKFsgembcjLreS?si=0c9836d85a654a28YouTube Link:https://www.youtube.com/channel/UC-U_IWALXX2kaXjjVYOqyyA

If you missed us at Red Rocks last week, get your Dan Soder and Big Jay fix with this season one revisit when I made them Wawa-Inspired Apple Fritters.   Follow Dan Soder: https://www.instagram.com/dansoder    Follow Big Jay Oakerson: https://www.instagram.com/bigjayoakerson    WAWA-INSPIRED FRITTERS   1. Fritters   INGREDIENTS: Bread flour Instant yeast Granulated sugar Fine sea salt Whole milk, warmed Pure vanilla extract Large egg yolks Unsalted butter, at room temperature Sweet-tart baking apples, such as Honeycrisp or Pink Lady, peeled, cored, and cut into 1/2-inch chunks Granulated sugar Ground cinnamon Vegetable oil, for frying   STEPS: 1. In a stand mixer with the paddle attachment, stir together the bread flour, instant yeast, sugar, and sea salt. 2. Add warm milk, vanilla, and egg yolks; mix until smooth. 3. Add remaining flour and butter; mix until dough is soft and smooth. 4. Cover the bowl with plastic and let rise for an hour. 5. While it's rising, melt unsalted butter in skillet 6. Add chopped apples; sprinkle with sugar, cinnamon, and sea salt. 7. Cook until tender and the liquid is a syrupy glaze (about 10 min) 8. Allow to cool completely. 9. Roll out dough to ½” thick 10. Spread apple mixture onto ½ the dough; fold over other half to cover apples. 11. Cut the dough into ½” strips, then into ½” pieces in cross pattern 12. Scoop up the pieces and rearrange, cutting again in a cross pattern 13. Form dough into a 12” x 3” log; sprinkle with flour and slice into 12 pieces. 14. Coat baking sheet with flour; transfer fritters, smashing pieces of dough together and press into each one into a flat round. 15. Let them rise until puffy, about 20 min. 16.Fry in 2” of hot oil, about 2 min per side. 17. Remove and drain; allow to cool slightly before glazing   2. Glaze   INGREDIENTS: Powdered sugar Pure maple syrup Pure vanilla extract Warm water   STEPS: 1. Sift powdered sugar into a bowl. 2. Add maple syrup and vanilla; stir until smooth. 3. Add enough water to form a loose glaze.       SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg  For TOUR DATES: http://www.bertbertbert.com  For FULLY LOADED AT SEA: http://www.bertkreischercruise.com  For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com     For MERCH: https://store.bertbertbert.com    Follow Me! Twitter: http://www.Twitter.com/bertkreischer   Facebook: http://www.Facebook.com/BertKreischer   Instagram: http://www.Instagram.com/bertkreischer   YouTube: http://www.YouTube.com/user/Akreischer  TikTok: http://www.TikTok.com/@bertkreischer  Text Me: https://my.community.com/bertkreischer Learn more about your ad choices. Visit megaphone.fm/adchoices

Danielle Dion, who's a senior naturalist with a private whale watching company, based out of St Andrews, NB, called Quoddy Link Marine, tells us about seeing a group of critically endangered North Atlantic Right Whales in waters in the Bay of Fundy over the weekend. We hear about Super Honey Crisp Weekend in NB. And on the phone-in: Bob Osborne answers questions on apples and apple trees.

Welcome to Witchy Woman Walking! I'm thrilled to have you here for this introductory episode. This podcast is like a moving meditation; I'm bringing you with me on my walks as I connect with nature and spirit. For me, autumn (fall) is the best time to connect with our witchy selves. And since Mabon is upon us, this conversation will be full of inspiration surrounding the autumn equinox. Join me for a ramble through the woods, an oracle card pull, book recommendations, and a Mabon-inspired  kitchen witch menu. Lace up your shoes and hop on a trail or simply grab a cup of tea and allow your mind to wander along with me. Enjoy!What am I Reading?The London Séance Society by Sarah PennerHagitude by Sharon BlackieThe Kitchen Witch by Skye Alexander What's for Dinner? *As an intuitive cook, my recipes are often open to interpretation. I may not give exact measurements or offer hard and fast rules. Let your kitchen-witchy spirit be your guide! Mabon Vegetarian Pot Pie Filling *Make crusts from scratch or buy prepared crusts 1 tablespoon olive oil2-3 cups root veggies (carrots, parsnips, sweet potatoes, red/white potatoes, turnips etc.)1/2 white onionGarlic (till your heart's content)1/3 cup unsalted butter or Earth Balance1/3 cup flour1 2/3 cups veggie or chicken broth1/3 cup coconut milk or dairy milk 1/2 cup frozen peasThyme and rosemary (till your heart's content)Salt & pepper (till it tastes real good!)Directions: (Preheat oven to 425 degrees. Prepare pie crusts, don't forget to grease the pie pan! Sauté veggies in olive oil until soft and onion is translucent. Mix broth and milk in a separate bowl, slowly whisk in flour. Add mixture to veggies slowly, stirring as you go. Add peas and herbs and S&P. Pour mixture into prepared pie crust, add top crust, cut slits into top, brush with milk. Bake for 30-40 minutes until golden brown.)Autumn Equinox Baked Apple CrumbleFilling:2-3 pounds apples (Honeycrisp is my fave)Juice from 1 lemon1/4-1/2 cup granulated sugar1/2 teaspoon salt2 tablespoons flour1 teaspoon cinnamon1/2 teaspoon pumpkin pie spice Crumble:1 cup all-purpose flour1/2 cup brown sugar1 teaspoon baking powder1/2 teaspoon salt1 teaspoon cinnamon8 tablespoons melted butter or Earth BalanceDirections: (Preheat oven to 375 degrees. Spray baking dish (I usually use a 9x12). Mix dry crumble toppings together, then add melted butter and combine. In another bowl mix peeled, cored, and sliced apples with other filling ingredients. Place filling mixture in prepared pan, spread crumble on top, bake for 35-45 minutes until golden brown and deliciously bubbly. Serve as-is or add ice cream or whipped cream, Yum!!!)

Jew-ish cookbook author Jake Cohen is back with a new cookbook, I Could Nosh: Classic Jew-ish Recipes Revamped for Everyday. Cohen joins us to discuss how to make modern Jewish cuisine accessible for everyday cooking, and take calls from our listeners.   Recipe: Apples & Honey Snacking Cake  The "Apples And Honey Snacking Cake," from Jake Cohen's cookbook "I Could Nosh." (Courtesy HarperCollins)   Makes 1 (9-inch) square cake Prep Time: 20 minutes, plus cooling time Cook Time: 45 minutes  Like every schmuck in the Northeast, I go apple picking in the fall with my family. And while it's mainly for the photo ops, we do always end up leaving with a bushel of apples that I have to bake my way through. This is the cake I revisit every fall on repeat, doubling as the perfect dessert to serve for Rosh Hashanah. The batter itself blends olive oil and applesauce to create the best crumb, while remaining moist for days, making it a great bake-ahead option. Kissed with honey and packed with chunks of apples, it's just as delightful for a sweet breakfast as it is for a late-night snack eaten hunched over the sink.  1 cup olive oil 1 cup (200g) granulated sugar ¾ cup unsweetened applesauce ½ cup honey 1 teaspoon vanilla extract 2 large eggs, at room temperature 2 ¼ cups (304g) all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon kosher salt ½ teaspoon baking soda ½ teaspoon baking powder 2 Honeycrisp apples, cored and chopped Confectioners' sugar, for dusting  Preheat the oven to 350°F. Line a 9-inch square cake pan with parchment paper, leaving overhang on all sides.  In a large bowl, whisk together the olive oil, granulated sugar, applesauce, honey, vanilla, and eggs until smooth. Add the flour, cinnamon, nutmeg, salt, baking soda, and baking powder. Gently stir together the dry ingredients piled above the wet ingredients a few times before folding together into a smooth batter. Fold in the apples until incorporated, then pour the batter into the prepared cake pan.  Bake the cake, rotating the pan halfway through the cooking time, for 45 to 50 minutes, until golden brown and it reaches an internal temperature of 190°F. Let cool completely in the pan, then transfer to a cutting board. Dust with confectioners' sugar, then slice and serve. Store leftovers in an airtight container at room temperature for up to 5 days.  From I COULD NOSH by Jake Cohen. Copyright © 2023 by Jake Cohen. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.   

This hour, a look at the cultural significance of the apple, from Adam and Eve to keeping the doctor away. Plus: growing apples, the future of apples, and we compare apples and oranges. GUESTS:  Martha Bayless: Director of Folklore and Public Culture and a Professor of English and Folklore at the University of Oregon. She is also the founder of the Early English Bread Project, which studies the role of bread in early medieval English culture David Bedford: Senior Research Fellow in the Department of Horticultural Science at the University of Minnesota. His team is responsible for creating the Honeycrisp, SweeTango, Zestar, and Rave apple varieties, among others Dan Pashman: Creator and Host of The Sporkful podcast Join the conversation on Facebook and Twitter.Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Ever wondered why a 20 oz bottle of Coca-Cola and four donuts have the same sugar content and yet differ vastly in their health implications? Hold that thought because your fruit-loving hosts Seth, Jordan, Phill, and Trent are here to enlighten you with some surprising food facts and unravel the mysteries of popular fruits. As fruit farmers, Seth and Trent are well-equipped to share their unique insights into the world of fruits, from peaches to mandarins and avocados.Ready to enter the red apple arena? Brace yourself as Jordan and Trent engage in an impassioned debate about the pros and cons of various apple types. Red apples, Fujis, Honeycrisp, gala apples, and more each have their unique characteristics and taste profiles. You might be surprised to learn that the choice of apple can often depend on how it's picked. We also detour into the tropical world, analyzing the possibility of growing exotic fruits in Hawaii. Speaking of pineapple, we can't ignore the age-old controversy: does it belong on a pizza? Listen in for our thoughts on that!As we venture further into the fruit universe, our conversation uncovers some unexpected preferences. Trent isn't a fan of watermelons, while Jordan favors cantaloupe, sparking a lively discussion on these beloved summer fruits. We also put raisins under the microscope, wondering who would pick this infamous fruit. As we round up our fruitful chat, we shine the spotlight on two distinct fruits, plums and mangoes. We delve into their vibrant colors, unique flavors, and contrasting textures. Join us to discover why India, the home of the mango, produces half of the world's supply but exports less than 1%! Get ready for some juicy debates and fascinating fruit facts. Trust us, you won't want to miss it!

Get ready for a new Washington state apple that combines the sweet Honeycrisp and the firm, tasty Pink Lady.

Jello salad is a classic and unique dish that combines the sweet and fruity flavors of gelatin with various other ingredients. It's a popular dessert or side dish, especially during picnics, potlucks, and holiday gatherings. The dish typically features a gelatin base mixed with fruits, vegetables, nuts, and sometimes even dairy products.Here's a creative recipe for a delicious jello salad:Minnesota Wild Rice Jello SaladIngredients:1 package (3 ounces) lemon gelatin1 cup boiling water1 cup cold water1 cup apple cider1 can (14 ounces) wild rice, drained and rinsed1 cup chopped apples (preferably Honeycrisp)1/2 cup dried cranberries1/2 cup chopped pecans or walnuts1 cup whipped topping or whipped cream (optional)Sprigs of fresh thyme for garnish (optional) ★ Support this podcast ★

Today - Two months ago Abel Wilkes was in an 18-hour standoff with SWAT officers at his home in Leavenworth. Now he's sharing his story. And later - A new apple variety, WA 64, is an exciting blend of the Honeycrisp and Cripps Pink.Support the show: https://www.wenatcheeworld.com/site/forms/subscription_services/See omnystudio.com/listener for privacy information.

In this special episode I interview Jamie Kober from Riveridge Produce Marketing about Michigan apples, like Evercrisp, and how these apples are stored so they are still crisp even in the spring time. We talk about some of the challenges with Honeycrisp and why the Evercrisp apple is such an exciting new variety. You can get the full transcript in our show notes page (to be released shortly).

In this episode, after getting lots of feedback from my email subscribers about poor quality Honeycrisp apples, I go into detail on what I think the future holds for the popular apple. Head over to our show notes page to sign up for our apple club email list.

In episode 056 learn about two apples varieties that are related to Honeycrisp and are red/pink on the inside! Check out our show notes page to learn more about these varieties and some other that are related to Honeycrisp.

This week on Fresh From The Field Fridays a brief crop update from Dan's visit to Salinas, stone fruit season ends, not so gold melogold, the long lineage of the Honeycrisp apple and a brief tribute to Chef and author Carlo Middione. Tune in and Turn on! FANCY SPONSORS: Ag Tools, Inc.: https://www.agtechtools.com, Flavor Wave, LLC.: https://flavorwavefresh.com, Noble Citrus: https://noblecitrus.com, Buck Naked Onions/Owyhee Produce, Inc.: http://www.owyheeproduce.com and John Greene Logistics Company: https://www.jglc.com CHOICE SPONSORS: Indianapolis Fruit Company: https://indyfruit.com, Equifruit: https://equifruit.com Arctic® Apples: https://arcticapples.comSev-Rend Corporation: https://www.sev-rend.com and Jac Vandenberg Inc.: https://www.jacvandenberg.com Dole Fresh Vegetables: https://www.dole.com/en/produce/vegetables and Golden Star Citrus, Inc.: http://www.goldenstarcitrus.com STANDARD SPONSORS: London Fruit Inc. https://londonfruit.com, Fresh Cravings: https://www.freshcravings.com, Freshway Produce: https://www.freshwayusa.comand Citrus America: https://citrusamerica.com --- Support this podcast: https://anchor.fm/theproduceindustrypodcast/support

We've done a lot of good Wes Craven movies, but it's time to take a dive into one that doesn't work so well. My Soul to Take is a late film in Craven's career, releasing just before his final movie Scream 4, and it definitely suffers from the '10s era of filmmaking. This movie got sucked into the craze of the era, getting a 3D release and recycling a lot of Craven's previous ideas into a really messy slasher that has way too many themes going on for its own good. We talk about all of this, California condors, teen religious zealots, and a whole lot more. We're also drinking 1911 Cider's Honeycrisp hard apple cider. Approximate timeline 0:00-15:00 Intro 15:00-26:00 Beer talk 26:00-end My Soul to Take Next up: Cronenberg's Dead Ringers! --- Send in a voice message: https://anchor.fm/bloodandblackrum/message Support this podcast: https://anchor.fm/bloodandblackrum/support

Not that long ago, there wasn't much apple selection at the grocery store. For most people growing up, you had red apples, green apples, and yellow apples. That's it! And the worse part is - they all were pretty bland. Thankfully the world's supermarkets were saved by the tasty Honeycrisp! Tune in to find out just how this delicious fruit was invented!