Podcasts about Red Delicious

Red Delicious. Dad stats. Cars on fire. Grandma showers. Winner! Sounds from your childhood. Myths about dropping your phone in the pool. Thunder vs Pacers. Jokes with Sean.

Driverless cars showing human like behaviors. Red Delicious. Dad stats. Cars on fire. Grandma showers. Winner! Sounds from your childhood. Myths about dropping your phone in the pool. Jokes with Sean. Chelsea is headed out of town. Tabasco minis.

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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.

Quizzes and weird facts about guidebooks and guides! Colin drives us through "The Knowledge" - the fascinating and grueling steps of becoming a London cab driver, known to be one of the most difficult exams in the world. How do you like them apples? How we escaped the Red Delicious' flavorless grasp, and the one apple ranking guide to rule them all. Come travel with us from page to page in Chris' quiz about those literary maps you'd find in the beginning of books. From POÄNG to MEATBALLS, can we all make it through Karen's IKEA maze quiz without a meltdown? Also, check out Colin's game, now about to enter its second printing! For advertising inquiries, please contact advertising@airwavemedia.com Learn more about your ad choices. Visit megaphone.fm/adchoices

**It's the Radiotopia fundraiser! We can only make this show with your support. Give now and help support This Day and all the independent shows at Radiotopia. Thank you! https://www.radiotopia.fm/donate**It's November 26th. This day, in 2000, the US Congress passed an agriculture subsidy bill that included a substantial financial bailout for apple growers in Washington State.Jody, Niki, and Kellie discuss why growers were in so much trouble -- mostly because they'd foisted the substandard "Red Delicious" on American consumers for decades and decades.Sign up for our newsletter! Get your hands on This Day merch!Find out more at thisdaypod.comThis Day In Esoteric Political History is a proud member of Radiotopia from PRX.Your support helps foster independent, artist-owned podcasts and award-winning stories.If you want to support the show directly, you can do so on our website: ThisDayPod.comGet in touch if you have any ideas for future topics, or just want to say hello. Follow us on social @thisdaypodOur team: Jacob Feldman, Researcher/Producer; Brittani Brown, Producer; Khawla Nakua, Transcripts; music by Teen Daze and Blue Dot Sessions; Audrey Mardavich is our Executive Producer at Radiotopia

President-elect Donald Trump made significant gains among Latino communities during the 2024 election. MSNBC contributor Julio Ricardo Varela explains why. And, Trump will face multiple foreign policy challenges in his second term. NPR's Emily Feng in Beijing, Daniel Estrin in Tel Aviv, Charles Maynes in Tblisi, Georgia, and Eyder Peralta in Mexico City join us. Then, forget about the Red Delicious. We are living in a golden age of apples with more than 20 different varieties available at grocery stores. David Bedford, an apple researcher at the University of Minnesota, joins us.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

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

On this episode we hop back into our doom buggy and creep into our annual liquid investigation of autumnal brews autumnal brews as we sample Crooked Can Brewing Oktoberfest, Mad Bishop from Du Claw Brewing, Sam Adams Oktoberfest, Homestate Brewing's Oktoberfest Ja, Von Trapp's Dunkel, Funky Buddha Sweet Potato Casserole, Suncreek Brewing's Mashing Gourds Brown Ale, Beak and Skiff Candy Corn Hard Cider. Not only do we revisit old favorites, we find a few new ones as we discuss Nick's German language journey, duolingo beef, what makes a good Oktoberfest beer, crazy eyes, wet gym sock, cans versus bottles, balanced sweet, the Vienish accent, jaunting down memory lane, marshmallows on fire, giving out a single kernel of popcorn to the trick or treaters, walking through the marshmallow field, yammy notes, featuring local breweries, a Yankee Candle on the nose, Thanksgiving in July, nothing like an ornery beer, and why Red Delicious is the inferior apple.  Support Us On Patreon: https://www.patreon.com/DrepandStone We'd love to hear from you! https://linktr.ee/DrepandStone Don't forget to subscribe! Music by @joakimkarudmusic Episode #265

We were joined once again by the amazing Artists Director Kristen Brooks Sandler on the latest Whisper in the Wings from Stage Whisper, to talk about her new work Red Delicious. This is a great new immersive work that was so much fun to talk about , and just like the conversation, you won't wan to miss it. So make sure you tune in and turn up for this fabulous show!Thistle Dance PresentsRed DeliciousWednesday's at 6pm and 8pm@ Adelaide's Salon (176 8th Ave)Tickets and more information can be found at thistledanceinc.com/tixAnd be sure to follow Kristen to stay up to date on all her upcoming projects and productions:@thistle_dance@kristenbrooks19thistledanceinc.com

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

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

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

Gavin and Russell discuss week 17 of MLS action and all the storylines that came with itSupport the Show.

Happy Mother's Day to all who celebrate! Danny & Shanny break down some listener submissions for you all. You can submit your stories on our subreddit for a chance to be featured! https://www.reddit.com/r/AITApod/(0:00) Intro(00:49) Guess the Verdict(15:02) AITA for liking Red Delicious apples?(19:01) AITA for expecting my husband to spend my first Mother's Day with me?(31:06) AITA for not wanting to tell my ex-girlfriend I'm dating her brother?(47:02) AITA for continuing to park in the street?(01:00:59) Banter(01:13:17) New Segment: “Is It Juicy?”Submit to our Subreddit: https://www.reddit.com/r/AITApod/Join us on Patreon! https://patreon.com/aitapodWhat's on Patreon?- 200+ Bonus eps- NO ADS and accurate timestamps- Discord with awesome communityTikTok - https://www.tiktok.com/@aitapodInstagram - https://www.instagram.com/aita_pod/

This week on the Super Fun Time Trivia Podcast we discuss Laker Lager inventing the hangover, how Red Delicious is the least delicious type of apple, and how Hungary invented ouchies in your stomach from not eating. I've also started adding the written questions to episodes starting this week, hoping to increase our internet presence. Feel free to steal them for your own trivia, but if you're gonna steal an entire round, please make sure you mention our podcast, or I'll send Kevin to hunt you down and give you the old Greyhound Special. Music Round: Dreamer Patreon: Super Fun Time Trivia Facebook: superfuntimetrivia Instagram: superfuntimetrivia Twitter: @sftimetrivia Email: superfuntimetrivia@gmail.com Intro Music By David Dino White. Welcome to Super Fun Time Trivia: The known universe's only live improv comedy trivia podcast. Free pub trivia questions this week for you to steal... Round 1   1) According to Hoobastank, what is the reason to start over new?   2) What 7 letter c word is defined by Meriam Webster as to secretly help someone do something dishonest or illegal?   3) Rutger Hauer played Roy Batty in what 1982 neo-noir science fiction film?     4) True or false, The “Bloody Mary” mirror game is based on Queen Mary I, who bathed in the blood of virgins to stay youthful?   5) Which of the following is NOT a Stanley Quencher colorway? A) Peridot Glow B) Red Flannel C) Champagne Ombre   6) Only two players have ever scored 50 or more points in a playoff game seven, Jayson Taytam and who?   7) What type of Dragoon was a Playstation 1 rail shooter where Keil Fluge becomes the rider of a dragon?   8) China's Huang Ho River translates to what colour in English?   9) If clothing has a circle with a cross through it, it means you shouldn't do what specific thing?   10) What is Vince Vaughn's character's first name in the 2004 film Dodgeball? Round 2   1) Similar to a romance, what is it called when actors engage in a real world romance for the duration of a television show? 2) What operating system that drove Microsoft's 1980s growth was bought from programmer Tim Paterson?     3) According to Crayola.com, what is the smallest size of Crayola box that has a built in sharpener?   4) In which of the following cities were potions of National Treasure filmed? A) Los Angeles B) Bozeman C) Moab 5) What country touches both Colombia and Costa Rica?   6) Guess the film based on song lyrics "I've been staring at the edge of the water / 'Long as I can remember, never really knowing why."     7) True or false, Kenya has a 4 year prison sentence or $38k fine for anyone caught making, selling, or importing grocery style plastic bags?   8) Which of the following is one of the playable factions in the deckbuilding video game Monster Train? A) Immortallis B) Wurmkin C) Flayed Princes 9) In what decade did the Atlanta Flames move to Calgary?   10) Christophe Faveau poisoned his son's opponents with anti anxiety medicating, causing drowsiness, resulting in at least one death. What sport was his son in?   Round 4   1) What was the name of German serial killer Fritz Haarman, who murdered young boys and then sold their meat to hungry people? A) The Dresden Monster B) Hanover Vampire C) The Hamburg Butcher   2) What author had a hit with the Icewind Dale trilogy starting in the late 1980s?   3) How many teams are in the NFL as of March 2024?   4) True or false, popcorn kernels pop in two different shapes, butterflies and mushrooms, and most movie theatres use Butterfly style?   5) What two colours is the checker board on the flag of Croatia     6) With regards to dye colours, what colour is Dutch Pink?     7) In which year did Google fully integrate street view into Google Earth?   8) What is the first name of Chucky's love interest in the film Bride Of Chucky?   9) What goddess of wisdom was said to have sprung forth fully grown from the brain of her father Zeus?     10) In which decade did turn indicators become amber for the first time, formerly white, causing ‘turmoil'?

In his day, Luther Burbank was a horticultural rock star: everyone from opera singers to movie stars and European royalty to an Indian guru traveled to Santa Rosa, California, to meet him. Dubbed the "plant wizard," Burbank invented the plumcot and the stoneless plum, the white blackberry, and the potato variety used in every French fry you've ever eaten—as well as some 800 more new-and-improved plants, from walnuts to rhubarb. His fame as a plant inventor put him in the same league as Thomas Edison—but, while Edison patented his light bulb and phonograph, Burbank had no legal way to protect his crop creations. Listen now for the story of Luther Burbank, the most famous American you've never heard of, and how his struggles shaped what's on our supermarket shelves today, but also led to a world in which big companies like Monsanto can patent life. It's a wild ride that involves the death spiral of the Red Delicious and the rise of the Cosmic Crisp apple, as well as coded notebooks, detective agencies, rogue farmers, and a resistance movement led by former New York City mayor (and subsequent airport namesake) Fiorello La Guardia. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Behold, Ye Olde Coffee Time on The Prairie Farm podcast     wildriverscoffeeco.com hokseynativeseeds.com      

"There is more to 'time heals...'" On this episode of DADtalks, Daniel Novak joins the show to share his story and insights from being a dad. We discuss -Daniel's childhood as a pastor's kid -His career as a firefighter -Dealing with the loss of their son Make sure to listen to the end for bonus content!

Happy Easter to all our dispatchers!!History class is now in session! In the year 2012, known as Red Delicious, Neo Blythe celebrated its 11th anniversary in Japan. It was also the year when Junko made the decision to extend Blythe's journey for another decade, a decision that brings us immense joy!Let's kick things off with the first batch of releases from the year, offering plenty to learn, reminisce about, and gush over.  There is the old to chat about but there is also the new and this see a new bunny girl.......how perfect for this time of year.Enjoy the episode  and savour  those eggs.Dolly hugsAnnie & Angelique xxDon't forget if you love the podcast and would like to help us with a coffee, here is the link- buymeacoff.ee/ladollydisBIf you have any news or info you would like to share about the world of Blythe, please let us know.Email us at  ladollydispatch@gmail.comFollow on Instagram: https://www.instagram.com/ladollydispatch/Etsy store- http://www.etsy.com/au/shop/LaDollyDispatchFollow Annie here: https://www.instagram.com/anio_official/Follow Angelique here: https://www.instagram.com/lapetitechouette33/

It's Q&A Tuesday! 1. What are the benefits of summer pruning of fruit trees, especially peaches? (at 00:25 of podcast) 2. Where can I find more information about caring for perennials? (02:48) 3. How do I care for a young apple tree? Should I remove any flowers or small fruit? (06:58) 4. Are dwarf citrus plants for indoors available?  (08:25) 5. How can I prepare coir (Coconut husks) for a potting mix? (13:57) 6. How do I grow tomatillos? (15:28)  Previous episodes, show notes, links, product information, and transcripts at the home site for Garden Basics with Farmer Fred, GardenBasics.net. Transcripts and episode chapters also available at Buzzsprout.Pictured:  Red Delicious Apple (Bisbee spur) The Bisbee spur Red Delicious apple is noted for its "large size as well as its firm, crisp, juicy flesh, with a distinctive, sweet, tangy flavor." (Fruit, Berry and Nut Inventory, Third Edition)Links: Subscribe to the free, Beyond the Garden Basics Newsletter https://gardenbasics.substack.com Smart Pots https://smartpots.com/fred/ Dave Wilson Nursery https://www.davewilson.com/home-garden/Book: Pruning and Training by Christopher BrickellBook: Sunset Western Garden BookCitrus Trees: Four Winds GrowersTomatillo recipeGot a garden question? • Leave an audio question without making a phone call via Speakpipe, at https://www.speakpipe.com/gardenbasics• Call or text us the question: 916-292-8964. • Fill out the contact box at GardenBasics.net• E-mail: fred@farmerfred.com All About Farmer Fred: The GardenBasics.net websiteThe Garden Basics with Farmer Fred Newsletter, Beyond the Basics https://gardenbasics.substack.comFarmer Fred website:  http://farmerfred.comThe Farmer Fred Rant! Blog http://farmerfredrant.blogspot.comFacebook:  "Get Growing with Farmer Fred" Instagram: farmerfredhoffman https://www.instagram.com/farmerfredhoffman/Twitter/X: @farmerfredFarmer Fred Garden Minute Videos on YouTube As an Amazon Associate, I earn from qualifying purchases from possible links mentioned here.Thank you for listening, subscribing and commenting on the Garden Basics with Farmer Fred podcast and the Beyond the Garden Basics Newsletter.Thank you for listening, subscribing and commenting on the Garden Basics with Farmer Fred podcast and the Beyond the Garden Basics Newsletter.

It's Q&A Tuesday!1. What are the benefits of summer pruning of fruit trees, especially peaches? (at 00:25 of podcast)2. Where can I find more information about caring for perennials? (02:48)3. How do I care for a young apple tree? Should I remove any flowers or small fruit? (06:58)4. Are dwarf citrus plants for indoors available?  (08:25)5. How can I prepare coir (Coconut husks) for a potting mix? (13:57)6. How do I grow tomatillos? (15:28)Previous episodes, show notes, links, product information, and transcripts at the home site for Garden Basics with Farmer Fred, GardenBasics.net. Transcripts and episode chapters also available at Buzzsprout.Pictured:  Red Delicious Apple (Bisbee spur)The Bisbee spur Red Delicious apple is noted for its "large size as well as its firm, crisp, juicy flesh, with a distinctive, sweet, tangy flavor." (Fruit, Berry and Nut Inventory, Third Edition)Links: Subscribe to the free, Beyond the Garden Basics Newsletter https://gardenbasics.substack.com Smart Pots https://smartpots.com/fred/ Dave Wilson Nursery https://www.davewilson.com/home-garden/Book: Pruning and Training by Christopher BrickellBook: Sunset Western Garden BookCitrus Trees: Four Winds GrowersTomatillo recipeGot a garden question? • Leave an audio question without making a phone call via Speakpipe, at https://www.speakpipe.com/gardenbasics• Call or text us the question: 916-292-8964. • Fill out the contact box at GardenBasics.net• E-mail: fred@farmerfred.com All About Farmer Fred: The GardenBasics.net websiteThe Garden Basics with Farmer Fred Newsletter, Beyond the Basics https://gardenbasics.substack.comFarmer Fred website:  http://farmerfred.comThe Farmer Fred Rant! Blog http://farmerfredrant.blogspot.comFacebook:  "Get Growing with Farmer Fred" Instagram: farmerfredhoffman https://www.instagram.com/farmerfredhoffman/Twitter/X: @farmerfredFarmer Fred Garden Minute Videos on YouTube As an Amazon Associate, I earn from qualifying purchases from possible links mentioned here.Thank you for listening, subscribing and commenting on the Garden Basics with Farmer Fred podcast and the Beyond the Garden Basics Newsletter.

Evergreen State farmers have been producing more apples than anybody else in the country for the better part of a century. When the first apple seeds were planted at Fort Vancouver in the 1820s, the history of apple growing in the state of Washington was officially kicked off. Apples were one of the first crops that early farmers planted to eat themselves and to also sell to make a living. Orchardists in the 1890s realized that the Yakima, Wenatchee, and Okanogan valleys in Central Washington were suitable for growing apples. This discovery coincided with the introduction of large-scale irrigation in the region. Growers were now able to sell their fruit across the entirety of the West once railways were built. Apples from Central Washington were shipped all over the country throughout the 1920s and 1930s, and due to the great quality of these apples, they fetched a high price. The Red Delicious apple variety reigned supreme in Washington throughout the latter half of the twentieth century, but it is currently facing competition from a number of other kinds, including the Gala and the Fuji. Apples are expected to retain their dominance as the state's most important agricultural commodity well into the year 2020.Listen now to learn more about the most iconic crop produced in the Evergreen State to celebrate this year's Thanksgiving Holiday!A special thank you goes out to Al Hirsch for providing the music for the podcast, check him out on YouTube.Find merchandise for the podcast now available at:     https://washington-history-by-jon-c.creator-spring.comIf you enjoy the podcast and would like to contribute, please visit: https://www.buymeacoffee.com/EvergreenpodIf you have any questions, episode ideas you'd like to see explored, or just have a general comment, please reach out at Historyoftheevergreenstatepod@gmail.comTo keep up on news for the podcast and other related announcements, please like and follow:https://www.facebook.com/HistoryoftheevergreenstatepodcastFind the podcast over on Instagram as well: @HISTORY_EVERGREENSTATEPODCASTYou can also find the podcast over on YouTube:http://www.youtube.com/@historyoftheevergreenstatepodThank you for listening to another Thanksgiving Special episode of the History of the Evergreen State Podcast!

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!)

Breeders at Washington State University spent 20 years developing a completely new variety of apple: Cosmic Crisp. What exactly does it take to create a new kind of apple? And how do they come up with a name for it? We team up with Helen Zaltzman of The Allusionist podcast to learn about this apple innovation — and to heap a deserving amount of scorn on the ubiquitous, flavorless Red Delicious. Then we ask, four years after the apple's launch, was it a success?This episode originally aired on September 30, 2019, and was produced by Dan Pashman, Anne Saini, Ngofeen Mputubwele, Harry Huggins, John DeLore, and Jared O'Connell. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell.Transcript available at www.sporkful.com.

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

Dan and Bryan kick off with a blanket repudiation of Red Delicious apples before talking a potential James Paxton trade, which isn't going to happen, but whatever, the dogs days are here. Dan then introduces an Instragram comments-based trivia segment that is so good it must be heard to be believed. The lads then fret over the upcoming Mets series before settling into an unplanned but enthusiastic Danny McBridge homage/Smartless diss track. Learn more about your ad choices. Visit megaphone.fm/adchoices

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

David Waldman welcomes back Greg Dworkin for only a half-hour of collaborative overlap this morning, to give him a chance to recuperate.  Donald Trump was indicted and arraigned earlier this week, and the dumb hasn't yet begun to die down. Trump's trial can't come soon enough… seriously, it should have happened years ago. Jack Smith could sidestep Aileen Cannon by charging Trump elsewhere, but why not charge him with something new? Critical evidence against Trump came from his own lawyers, which is about the only way they could get someone to listen to them. Why should Donald or any of his supporters care what anyone says at this point? One way or the other, it's all downhill from here. The odds of government shutdown continue to grow as Republicans devise new ways to take and hold hostages. Dick Durbin says it would be tempting to not act like a sap, if only he wasn't one. The Pyrex/Instant Pot bankruptcy story continues to explode, raining molten shards of nostalgia and speculation all over social media. Pyrex did sellout, but PYREX is still the GOAT, if you can find it. Red Delicious apples were never about you, but all about the marketing. The First Minister of Scotland, Nicola Sturgeon, surprised everyone by resigning, then really shocked everyone with her recent arrest. Boris Johnson didn't surprise anyone with his resignation, finally. Oklahoma Republicans are lending a hand to the Trump Supreme Court to destroy the separation of church and state. The “LIV” in LIV Golf actually stands for “54”, which does not refer to number of individual segments of Jamal Khashoggi left around Istanbul, but rather the reduced playtime of their tournaments. A guy who dreamt of intruders in his home naturally became victim to a .357 Magnum nocturnal discharge. George Santos' lawyer might beat him to jail.

An apple a day keeps the doctor away, but which apples? Gala, Red Delicious, Pink Lady... On this episode, Harleigh and Malaika discuss their favourite fruits and how they like to enjoy them. Buns From Home: https://www.bunsfromhome.com/ Wingstop UK: https://www.wingstop.co.uk/ Borough Market (for £15 Pineapples): https://boroughmarket.org.uk/ Click here to see Wild Bananas with seeds! Love this podcast? Support us here: ⁠⁠⁠⁠https://www.buymeacoffee.com/sonderandsalt⁠⁠⁠⁠ Follow the podcast for updates and video content ⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok ⁠⁠⁠⁠⁠⁠⁠⁠⁠and ⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠! You can follow ⁠⁠⁠⁠⁠⁠⁠⁠⁠Harleigh on Instagram here⁠⁠⁠⁠⁠⁠⁠⁠⁠, and ⁠⁠⁠⁠⁠⁠⁠⁠⁠follow Malaika right here. ⁠

     On this episode of the Absolutely Not Podcast, Heather is back from Texas with cedar fever and some new boots. She is taking a quick breath before she is back on the road again this weekend to listen to your insane voicemails. One girl is starting a business and another is hooking up with a Bouncer who threw her out. It's a wild ride and we're leaving no stone unturned.   Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.   For a limited time, Starface is offering all Absolutely Not listeners freeshipping on your first Micro-Cloud order. Just enter the promo code Absolutely at checkout at Starface.world   Athletic Greens is giving you a FREE 1-year supply of Vitamin D AND 5 free travel packs with your first purchase at athleticgreens.com/ABSOLUTELY   You can grow thicker, healthier hair AND support the show by going to Nutrafol.com and entering the promo code ABSOLUTELY to save fifteen dollars off your first month's subscription   It's the time to treat yourself this New Year. Go to printfresh.com/ABSOLUTELYNOT or use code ABSOLUTELYNOT for 15% off your first order   Right now, Modern Fertility is offering my listeners $20 off the test when you go to ModernFertility.com/absolutely   Produced by Dear Media  

Apples and blueberries are two of America's most popular fruits. They also have undergone a lot of changes at the farm level over the years.Dan Griffith, Crop Horticultural Advisor with GS Long in Yakima has spent more than forty years helping Washington apple growers get the most from their orchards. Washington is the nation's leading apple producer, accounting for two-thirds of U.S. production, checking in at about 2 ½ million tons of fruit produced each year.  He says efficiency is a key to future prosperity for the apple industry.“It's everything,” Griffith said. “The more bins you can produce per acre, the less cost you have per bin… Being able to get a good yield is so important to keep you cost per bin down.”Griffith said there's an increased focus in the microbiological activity in the soil, which improves efficiency, provides better nutrition to the tree, and allows for less fertilizer use per acre. He added, while Red Delicious apples remain a major player, many other varieties are gaining greater interest, including the Cosmic Crisp, a crispy, juicy apple that stores well.This year has been a challenge for apple growers in Washington. A very late, cold spring contributed to one of the smallest crops in many years. The 2023 apple crop is expected to be significantly larger than this year's. Another popular fruit, the blueberry, provides a great one-two punch of taste and nutrition. Brad Harper grows blueberries in Michigan. The cool summers and relatively warm winters have been favorable for their family farm. Besides Michigan, Washington and Georgia are very large blueberry producers. The annual U.S. crop size is about 600 million pounds a year.Harper has had great success utilizing Redox Bio-Nutrients products over the last decade, reducing conventional inputs, and bringing about a dramatic boost in production.He said the Michigan state average is about 4,200 pounds of blueberries per acre, while their farm started at 6-8,000 pounds per acre. Since using Redox products, he said they have had consistent increases in production, peaking at more than 16,000 pounds per acre. Harper said he hopes his children will one day continue the family's agricultural legacy. They enjoy being around the farm and helping with chores, so there's hope they will maintain the family farm when that time comes. 

Welcome to October 10, 2022 on the National Day Calendar. Today we celebrate a mysterious cake and a tempting fruit.  The origins of angel food cake carries an air of mystery. The recipe came from India, but was given to an American family in 1883 by a friend. The family owned a boarding house along the Hudson River and the owner was a skilled baker who took her friend's recipe to a whole new height. It is said that she baked one cake at a time behind closed doors to protect the secret recipe. The lighter than air results were a great success, and angel food cake became a favorite of First Lady, Lucy Webb Hayes. Today, this cake can be found almost anywhere. On National Angel Food Cake Day, celebrate the lighter than air concoction that doesn't require a wing and a prayer.  For fans of apples, this is the best time of the year. Once Autumn comes around, it's apple picking season. On average, each American will consume about 16 pounds of apples every year, so it's good that the trees produce as much of the delicious fruit as they do—about 840 pounds every season. That means plenty of Red Delicious, McIntosh, and Fujis for everyone. There are dozens of varieties. Actually, there are nearly 2,500 types of apples but only about 100 of them are sold commercially. October is National Apple Month, a time to celebrate this tempting fruit and all the goodies made from it. I'm Anna Devere and I'm Marlo Anderson. Thanks for joining us as we Celebrate Every Day. Learn more about your ad choices. Visit megaphone.fm/adchoices

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1-star review shirt! and shirt raising money for Ukraine Red Cross. It's another one of those episodes all about a topic that sounds totally mundane and boring!  Where did apples come from?  Was Johnny Appleseed real?  Why does planting apple seeds lead to disappointment?  And why are some apples considered intellectual property?     Links to all the research resources are on the website. Hang out with your fellow Brainiacs.  Reach out and touch Moxie on Facebook, Twitter,  or Instagram.  Become a patron of the podcast arts! Patreon or Ko-Fi.  Or buy the book and a shirt. Music: Kevin MacLeod, Tabletop Audio, and Steve Oxen.  Want to start a podcast or need a better podcast host?  Get up to TWO months hosting for free from Libsyn with coupon code "moxie." Sponsor: Starfleet Leadership Academy   What's more wholesome and iconic than an apple?  In the Bible, Eve ate an apple and now half of us have to have periods and crap.  In fairness to apples, the Bible just says “fruit” and it was Milton's “Paradise Lost” that declared the fruit was an apple because the Latin word for apple, m-a-l-u-s, is also the word for evil.  There's the Greek myth of Atalanta, who would only marry the man who beat her in a footrace, so Aphrodite helped a Melanion cheat by dropping golden apples that she stopped to pick up.  An apple fell on the head of Isaac Newton, leading to the discovery of gravity – prior to that, everyone weighed a lot less.  The record label that gave the world the Beatles and one of the largest consumer electronics companies in the world use an apple as their logo.  [tiktok] Bonus fact: The Apple computer logo has a bite taken out of it so it isn't mistaken for a cherry, which I don't think would really have been so great a danger, and is *not a nod to Alan Turing, the famous mathematician who helped Britain win WWII but was hounded by that same government for being gay and took his own life with a poisoned apple.  Steve Jobs and co repeatedly said they wished it was that clever.   We say something is “as American as apple pie” and even though Ralph Waldo Emerson dubbed apples “the American fruit,” the tasty, sweet malus domestica as you're used to it is about as native to North America as white people.  That's not to say there was nothing of the genus malus in the new world; there was the crabapple, a small, hard, exceedingly tart apple, which is better used for adding the natural thickener pectin to preserves than anything.   The story of apples actually begins in Kazakhstan, in central Asia east of the Caspian Sea.  Malus sieversii is a wild apple, native to Kazakhstan's Tian Shan Mountains, where they have been growing over millions of years and where they can still be found fruiting today.  There's evidence of Paleolithic people harvesting and using native crabapples 750,000 years ago, give or take a week.  The original wild apples grew in ‘apple forests' at the foot of the snow-tipped mountains, full of different shapes,sizes and flavors, most of them bad.  Kazakhstan is hugely proud of its fruity history.  The former capital city of Almaty claimed the honor of ‘birth place of the apple' about 100 years ago.  Seems a suitable sobriquet since the name ‘Almaty' was previously recorded as ‘Alma-Ata' which translates from Kazakh as ‘Father of the Apples,' though in Latin Alma means mother or nurturer, which feels more fitting but that's beside the point.   This origin story was not without controversy, but what am I here for if not to teach the controversy?  In 1929, Russian scientist Nikolai Vavilov first traced the apple genome. He identified the primary ancestor of most cultivars of the domesticated apple to be the ancient apple tree: Malus sieversii. There used to be some controversy over this, but it has since been confirmed, through detailed DNA testing, and a full sequencing of the genome, as recently as 2010.   It was probably birds and traveling mammal species that initially transported apple seeds out of Kazakhstan long before humans started to cultivate them – by eating the apples and then pooping out the seeds.  By 1500 BC apple seeds had been carried throughout Europe by the Greeks, Etruscans, and Romans.  Bloody Romans.  What have they ever done for us?  I mean apart from the sanitation, the medicine, education, wine, public order, irrigation, roads, a fresh water system, and public health, what have the Romans really ever done for us?  Oh yeah, apples.  The Romans discovered apples growing in Syria and were central in dispersing them around the world from there, using the Silk Road as a means of transport from East to West.  Romans were a fair hand at grafting, taking a cutting from one apple variety and attaching it to a rootstock (young roots and trunk) from another tree – more on that later.  As such, the Romans started to grow apples in Europe and Britain that were bigger, sweeter, and tastier than any before.  Let's not forget variety.  There are a whopping 2,170 English cultivars of malus domestica alone.     Apples arrived in the new world first with the Spanish in the warm bits and then with English settlers in the cooler bits, which when I say it sounds like it was done on purpose.  Ask an American child how apples spread across the nascent US and they'll tell you it was Johnny Appleseed.  We tend to learn about him around the time we learn about “tall tales,” i.e. American folklore –stories like the giant lumberjack Paul Bunyan and his blue ox, or John Henry, who could hammer railroad spikes in ahead of a moving train – so it can be a little tricky to be sure if Johnny Appleseed is real or not.  Don't feel bad, a friend of mine just learned that narwhals were real the other year when she wanted to be one in a cryptid-themed burlesque show.    Johnny Appleseed, real name John Chapman, was a real person, though naturally some aspects of his life were mythologized over time.  Details are sparse on his early life, but we know that Chapman was born in Massachusetts in 1774 and planted his first apple tree trees in the Allegheny Valley in Pennsylvania in his mid-twenties.  He then began traveling west through Ohio, planting as he went.  These were frontier times.  We're talking about a good 70 years before the transcontinental railroad, so much of the area he went through did not yet have white settlers in it, but Chapman seems to have a knack for predicting where they would settle and planting nurseries in those spots.  Chapman was also a devout follower of the mystical teachings of Swedish theologian Emanuel Swedenborg, and he tried to spread Swedenborgian doctrine as well.  People were open to some parts of it, like kindness to all animals, even the unpleasant ones.   The apples that Chapman brought to the frontier were completely distinct from the apples available at any modern grocery store or farmers' market, and they weren't primarily used for eating, but for making hard apple cider.  Cider was a mainstay item for the same reason people drank beer at breakfast, because it was safer than the water supply.  This didn't actually apply as much in the not-yet-destroyed frontier as it had back in London, but old habits die hard.    I've often wondered why cider is such a staple beverage in the UK, but only resurfaced in the last 20 or so years here in the States, where we have to specify hard cider” because the word “cider” normally means a glorious, thick, flavorful unfiltered apple juice you only get in the fall.  It's thanks to the colossal failure that was that “noble experiment,” Prohibition, when some people didn't like drinking and told the rest of us we couldn't either.   "Up until Prohibition, an apple grown in America was far less likely to be eaten than to wind up in a barrel of cider," writes Michael Pollan in The Botany of Desire. "In rural areas cider took the place of not only wine and beer but of coffee and tea, juice, and even water."  The cider apples are small and unpleasant to eat, so they were really only good for cider-making.  As such, during Prohibition, cider apple trees were often chopped down by FBI agents, effectively erasing cider, along with Chapman's true history, from American life.   But Johnny “Appleseed” Chapman wouldn't know anything about all that.  Within his own lifetime, tales of his activities began to circulate.  Most of these focused on his wilderness skills and his remarkable physical endurance.  Chapman cut an eccentric figure.  He wore a sack with holes for his head and arms rather than a proper shirt and after he'd worn through multiple pairs of shoes, he gave up and went barefoot.  Perhaps his most distinct feature, the one always included in drawings, apart from a bag of apple seeds, is his soup pot, just about his only possession, which he wore on his head like a hat.   Starting in 1792, the Ohio Company of Associates made an offer of 100 acres of land to anyone willing to make a homestead on the wilderness beyond Ohio's first permanent settlement.  These homesteads had to be permanent; no pitching a tent and saying ‘where's my land?'  To prove their homesteads were the real deal, settlers were required to plant 50 apple trees and 20 peach trees in three years.  Since an average apple tree took roughly ten years to bear fruit, you wouldn't bother unless you were in it for the long haul.  He might have looked like a crazy hermit, but Chapman realized that if he could do the difficult work of planting these orchards, he could sell them for a handsome profit to incoming frontiersmen.  “On this week's episode of Frontier Flipper, Johnny plants an orchard…again.”  Wandering from Pennsylvania to Illinois, Chapman would advance just ahead of settlers, cultivating orchards that he would sell them when they arrived, and then head to more undeveloped land.     That was very clever.  What wasn't clever was Chapman growing apples from seed at all.  This is the bit about grafting, in case you were jumping around looking for it.  Statistically, at least one person was really waiting for this part.  Apple trees don't grow “true-to-type,” as WSU tree fruit breeder Kate Evans explains. That means that if you were to plant, for instance, Red Delicious seeds in your backyard, you wouldn't get Red Delicious apples, not that you'd want to, but more on that later.  Boy, what a tease.  Instead, planting and breeding means matching a scion to a rootstock.  The scion is the fruiting part of the tree – most of what you actually see. The rootstock is everything that goes in the ground, as well as the first few inches of the trunk.  Buds from one variety are attached to the rootstock of another and they grow into a tree that will produce apples. But matching up the scion and rootstock isn't enough to grow good apples. You also need a tree to act as a pollinator.  “If you don't have good pollination, you can end up with misshapen or small unattractive fruit,” says Jim McFerson, director of the Wenatchee extension. Up to ten percent of an orchard can be pollinators, and most today are crabapple trees.  Apple trees cannot normally pollinate themselves.  Unlike, say, peaches, which can and do self-pollinate, predictably producing peaches virtually identical to the parents, the viable seeds (or pips) will produce apples which don't resemble the parents.  This requirement for pollination is how there have come to be so many varieties in the world, at least 20k and that's a conservative estimate.   For context, there are only two varieties of commercial banana and just one kiwifruit.    Grafting was an established way of propagating apples and was commonly done in New England, so why didn't Chapman do that?  Apart from the fact that it's easier to travel with just seeds and planting is faster than graftering, as a member of the Swedenborgian Church, Chapman was forbidden from cutting two trees to cobble together a new tree and it was thought to make the plants suffer.  John “Johnny Appleseed” Chapman died in Fort Wayne, Indiana, in 1845, having planted apple trees as far west as Illinois or Iowa.   A century later, in 1948, Disney solidified his legend with an animated version of his life.  The cartoon emphasized his Christian faith, but conveniently left out all the Swedenborgian stuff. MIDROLL Speaking of varieties, as well we might, what would you guess the most popular apple variety has been for the past, say, 70 years?  The apple whose name is half-lying but unfortunately it's lying about the important half, the Red Delicious.  They are the most iconic apple across most of the world.  Don't believe me, just check emoji packs in other countries.  Their appearance is the whole reason these apples exist, with their deep, even red color and dimpled bottom that look so enticing in the produce department; it's also the reason they suck and are terrible.  They taste of wet cardboard and have the mouthfeel of resentment.  Their flavor and texture were sacrificed for botanical vanity and shippability.   Even apple growers hate them.  Mike Beck, who tends 80 acres of apples at Uncle John's Cider Mill, admits he grows some Red Delicious to add color to some of his ciders, but he won't eat them.    The Red Delicious was first called the Hawkeye, and one Jesse Hiatt found it growing as a random sapling on his Iowa farm around 1870.  The fruit that eventual tree produced was sweet and fruity, but it wasn't red, rather red and yellow-striped, like an heirloom tomato.  Of course, back then, those were just called tomatoes.   It was introduced to the market in 1874 and the rights to the Hawkeye apple were sold to the Stark Brothers Nursery, whose owner thought it was the best apple he'd ever tasted.  By 1914, Stark's renamed the variety Red Delicious, and over time, produced a fruit with less yellow and more red year over year.  It also gained its buxom top-heavy shape and five little feet nubs on the bottom.   As with any product, it took a hefty shovelful of marketing for Red Delicious to gain a following, but gain it did.  Current estimates have Red Delicious being 90% of the apple crop at one point.  That point happened in the 1950s, thanks to that force of nature, changes in buying habits.  PreWWII, people would buy food right from the farm or at farmers markets, then the modern grocery store, with its cold storage, and the refrigerated truck courtesy of Frederick Jones.  Bigger stores need to move more product and a big pyramid of shiny, sports car red apples by the front window will really bring the punters in.  Growers could sell them to packers, who in turn sold them to those grocery store chains, which also fueled a change in their taste.  Orchardists bred and crossbreed the Red Delicious to get that perfect shape and color, uniformity and resilience to handling and shipping; they just left off tiny considerations, very minor concessions really, like taste and texture.   But there's change a-foot again.  People began to realize you can have an apple in your pack lunch or the big bowl at the fancy hotel reception desk that you'd actually want to eat.  Now we're all about those Sweet Tangos, Braseburns, and Honeycrips.  Unwilling or unable to admit defeat, however, the Red Delicious is still out there.  But like a lot of has-beens, its seeing more success abroad than at home, and they're exported to the western Pacific Rim, Mexico and parts of Europe.      Apart from random saplings popping up randomly, new varieties of apples take a lot of people a lot of time and effort, to say nothing of a robust research & development budget.  Take Washington State University Tree Fruit Research and Extension Center, for example.  In 1981, now-retired horticulturist Bruce Barritt set out to create an apple bred for flavor and long storage instead of appearance, to compete with the Fuji from Japan and the Gala from New Zealand.  Like breeding animals, you start with two parents with known traits, then selectively breed for the ones you want over the course of several generations.  You have to have the patience of a Buddhist monk, since apple trees take four to five years to bear fruit and you know whether or not it worked.  Barritt needed that patience to eventually create the apple that actually made mainstream, even international, news in 2019 – the Cosmic Crisp.  These are no small potatoes, either.  There's probably a French language joke in there.  The marketing budget alone is $10 million.  A $10mil marketing budget….for an apple.     Cosmic Crisps are mostly a dark-ish red with yellowy speckles reminiscent of stars.  The website, did I mention it has its own website, says [commercial read] “The large, juicy apple has a remarkably firm and crisp texture. Some say it snaps when you bite into it!  The Cosmic Crisp® flavor profile is the perfect balance of sweet and tart, making it ideal for snacking, baking, cooking, juicing or any other way you like to enjoy apples.”  Hire me for voiceovers at moxielabouche.com for lightning-fast voiceovers because I was one time hit by lightning.   The first Cosmic Crisp seed began in 1997 with pollen from a Honeycrisp flower, applied by hand to the stigma of an Enterprise.  Racy stuff.  Honeycrisp as we know are lovely and Enterprise apples were known for disease-resistance and long storage life.  Storage life is important because an apple has to be as good in late spring as it was when it was picked in the fall, as most to all of the apples you buy are.  Yep, all apples are picked at once and sold for months to come.  Holding up in winter storage is one of malus domestica's best features.  If that bothers you on principle, though, don't look up harvesting oranges for juice – it's positively depressing.      After two years of greenhouse germination, the very first Cosmic Crisp trees were planted, and a few years later after that, fruit happened.  That was when, according to Barritt, the real work began.  He'd go through the orchard, randomly picking apples and taking a bite. “Most were terrible, but when I found one with good texture and flavor, I'd pick 10 or 20 of them. Then I put them in cold storage to see how they would hold up after a few months,” he told PopSci in 2018.  Barritt's team would compare the apples for crispness, acidity, firmness, how well it stored, and on and on anon, to determine which trees to cross with which and start the cycle all over again.  They weren't testing only Honeycrisp and Enterprise, but lots of crisp varieties – Honeycrisp is just the one that worked.  It took until 2017, a full 20 years after the first seeds went in the ground, for Cosmic Crisp trees to become available to growers, to say nothing of the fruit reaching the public.  The project actually outlived Barritt's participation, when he retired back in 2008 and turned everything over to WSU horticulture professor Kate Evans.   There's still the question of why, why spend literally hundreds of millions of dollars to create a new apple?  This wasn't about developing a product to sell and make money, it was about saving an entire region's industry.  The pacific northwest farmed Red Delicious apples like there was no tomorrow and in the 90's, tomorrow got real uncertain.  In the last three years of the decade, farmers lost around $760mil with fields full of fruit fewer and fewer folks wanted to fork over their funds for.  That was the problem that Barritt set out to solve.  They needed an apple that had it all - movie star good looks, full of flavor with a crunchy bit.  By the end of 2019, Washington farmers were growing 12,000 acres of Cosmic Crisp trees and there's talk of Cosmic Crisp's having a strong chance at taking over the market.   If you have a bit of land and want to grow your own Cosmic Crisp, you going to have to wait even longer than usual.  It's only available to grower in WA for the first ten years to give the growers an advantage.  Remember, you can't plant seeds and get a tree that gives you fruit like the one you ate to get the seeds.  Don't worry, just five more years.     But you can't, like, own a tree man.  I can but that's because I'm not a penniless hippie.  Sorry, Futurama moment, but the point still stands.  Because this is America and we've never seen a person, place, thing, or idea we didn't want to legally own and monetize.  We're talking about patents and before I go any further, do you have any idea what a pain it is to search for apple patents and *not get results about Apple the company.  According to the US Patent and Trademark Office, “a plant patent is granted …to an inventor … who has invented or discovered and asexually reproduced a distinct and new variety of plant, other than a tuber propagated plant or a plant found in an uncultivated state. The grant, which lasts for 20 years from the date of filing the application, protects the inventor's right to exclude others from asexually reproducing, selling, or using the plant so reproduced.”  So if you make a variety of plant that no one else has ever made, or at least no one has patented, you have ultra-dibs for 20 and no one else is supposed to breed, sell, or do anything else with plants of that variety.   Plant patents became a thing in the early 1930's, a fine time in American agriculture *sough*dustbowl*cough* first granted to Henry Bosenberg for a CLIMBING OR TRAILING ROSE (USPP1 P).  Since then, thousands of plant patents have been granted, and that includes apples.  Apples as intellectual property.  The beloved Honeycrisp was patented in the late 1980's by the University of Minnesota.  The Honeycrisp blossomed in popularity, pun allowed, among consumers, both grocery shoppers and growers.  Nurseries would sell the trees to anyone who called and ordered one, but since it was patented, buuuut growers would have to pay a royalty of one dollar per tree to the University of Minnesota until the patent has expired.  With an average size of 50 acres per orchard and 36 trees per acre, that only comes to $1800, which isn't too, too bad.  A much tighter rein was kept on University of Minnesota's patented MINNEISKA, which produces the SweeTango apple.  Only a small group of apple growers has been given license to grow this variety of apple and they have to pay royalties as well.  UM also has multiple trademarks registered, so anyone who tries to sell an apple under that name or a similar one may find themselves in court.  Now how about them apples?  Hey, at least I waited until the end. Sources: https://historicsites.nc.gov/all-sites/horne-creek-farm/southern-heritage-apple-orchard/apples/apple-history/origins-apples https://www.americanscientist.org/article/the-mysterious-origin-of-the-sweet-apple https://www.theorchardproject.org.uk/blog/where-do-apples-come-from/ https://www.britannica.com/story/was-johnny-appleseed-a-real-person https://www.smithsonianmag.com/arts-culture/real-johnny-appleseed-brought-applesand-booze-american-frontier-180953263/ https://www.nwpb.org/2017/05/03/want-to-grow-an-apple-tree-dont-start-with-apple-seeds/ https://www.popsci.com/story/diy/cosmic-crisp-apple-guide/ https://www.huffpost.com/entry/red-delicious-apples-suck_n_5b630199e4b0b15abaa061af https://suiter.com/how-do-you-like-them-apples-enough-to-patent-them/ https://www.npr.org/sections/thesalt/2017/04/30/526069512/paradise-lost-how-the-apple-became-the-forbidden-fruit https://www.businessinsider.com/cosmic-crisp-apple-washington-state-scientists-2020-11 https://suiter.com/how-do-you-like-them-apples-enough-to-patent-them/  

Join this "fruitful" and enlightening conversation with tree crops specialist, horticultural historian and agroforestry practitioner Eliza Greenman as she explains the evolution of the apple, horticultural tree crop history and shares her love for fruit exploring. A creator of niche products, Eliza is passionate owner of charcuterie company, HogTree, and is working towards the goal of creating orchard systems that function symbiotically with livestock to replace costly livestock feed. After a time pruning apple trees on an island off the coast of Maine, paired with her time abroad in Germany in apprenticeship with an apple grower and a formative research trip to Asia, the homeland of fruits and nuts, Eliza found her calling and became single- mindedly obsessed with apples. Now she is an advocate for natural wildlife practices and indigenous systems, stressing the importance of eating in season and shying away from global commodities. The conversation includes various types of fruit and nut trees such as pawpaws, mulberry trees, hickory walnuts, acorns, autumn olive and the infamous Bradford Pear, exploring all the ways these beautiful gifts can be nurtured and enjoyed.  Listen to the episode onhttps://podcasts.apple.com/us/podcast/the-good-dirt/id1492217846 ( Apple Podcasts),https://open.spotify.com/show/2lpelAmHPGbMVdOOpxhxTo ( Spotify),https://www.podchaser.com/podcasts/the-good-dirt-981565 ( Podchaser),https://podtail.com/en/podcast/the-good-dirt/ ( Podtail), or on your favorite podcast platform. Topics Covered: Agroforestry  Agroecology Permaculture  Food Forests  Perennials  Fruit and Nut Trees  Bradford Pear  Red Delicious  Fire Blight  Heart Rot  Pollarding Autumn Olive Silvopasture agroforestry  Resources Mentioned:  US Apple -  Lobbying  Back River Market  “Of New York” Series - Catalog of Fruit Varieties  The National Soil Fertility League  https://nafex.org/ (North American Fruit Explorers - NAFEX ) John Bunker, Fedco Trees Francis Fenton  https://www.fs.usda.gov/nac/assets/documents/workingtrees/brochures/wts.pdf (Silvopasture) is the deliberate integration of trees and grazing livestock operations on the same land. These systems are intensively managed for both forest products and forage, providing both short- and long-term income sources.  Source: https://www.fs.usda.gov/nac/practices/silvopasture.php (https://www.fs.usda.gov/nac/practices/silvopasture.php)  Guest Info Connect with Eliza at https://elizapples.com/ (elizaapples.com ) https://hogtree.com/ (HogTree) charcuterie company  https://www.fruitandfodder.com/ (Fruit and Fodder ) Instagram https://www.instagram.com/elizapples/ (@elizaapples)  Follow Us: https://lady-farmer.com/blogs/the-good-dirt-podcast (Our Website) @weareladyfarmer on https://www.instagram.com/thegooddirtph/ (Instagram) Original music by John Kingsley @jkingsley1026 Statements in this podcast have not been evaluated by the Food and Drug Administration and are not to be considered as medical or nutritional advice. This information is not intended to diagnose, treat, cure or prevent any disease, and should not be considered above the advice of your physician. Consult a medical professional when making dietary or lifestyle decisions that could affect your health and well being.

We're joined by special guest Nicki Navarro!!! Erik gets earwax in his eye… And we talk about: Ear wax scoops from the 1700 & 1800s We officially intro Nicki Ryan and Nicki's dog only likes Ryan Dolly's nephew is a back seat driver Drunk History the show Don't drink and drive Don't drink kids Our favorite frozen treats Erik gets Mouse and Mousse mixed up Albino rabbits are scary Hot dogs come in packs of 7 or 8 and hot dog buns come in packs of 6 Food that just went bad but you ate it anyway Moldy cheese and strong cheeses with bite Erik tries to do a happy hour commercial for Girardi's Osteria in Edmonds 99 cent stores that charge more than a dollar Tart vs sweet fruits Erik loves Red Delicious apples, Dolly and Nicki hate them Cosmic Crisp: The science apple windmills Leavenworth: a European town in WA state That one time that Nicki roasted us on how we speak The Sting cheese incident Pet Peeves Mr Peepers from SNL Ariana Debose hosts SNL Nicki doesn't like Movies, and also doesn't like TV shows Books vs movies The sound of silence Erik contemplates getting into creating animation How to properly dispose of plastic recyclables Nature is a cruel beast Monkeys are dangerous Erik almost got attacked feeding a monkey in Asia Dolly's rational fear of birds Why we swipe left on dating apps Guys who own huskies or hike Girls who own horses or rock climb Accidentally swiping right on dating apps Catfishers The Anime guys Instagram filters that Dolly has mastered Shaving your eyebrows off How Erik got gum out of his hair in grade school Motivations behind buzz cutting your hair/shaving your head Hair dye alternatives that Erik has tried What's one of our open tabs on our computer or phone? Chemical peel face masks How many times a day do babies poop? Fun facts about babies Dolly's sisters told her she was adopted as a kid And much more…

Even the farmers say the Red Delicious is a bad fruit. Listen to Smart Mouth: iTunes • Google Podcasts • Stitcher • Spotify • RadioPublic • TuneIn • Libsyn Check out all our episodes so far here. If you like, pledge a buck or two on Patreon. Smart Mouth newsletter Smart Mouth IG Useful Smart Mouth merch! Use code shipshiphooray! for free shipping. Sources: Purdue University (PDF) Washington Post  The Atlantic  New York Times  Etymology Online  Apples of North America  Guide to Cultivated Plants  Music: New Riders of the Purple Sage, Garden of Eden  Check out: Gayest Episode Ever

National Eat A Red Apple Day is a day to celebrate the iconic Red Delicious apple. The iconic apple is so engrained in our minds as what an apple looks like that if you ask a child to draw an apple, without question, the child will reach for a red crayon. Washington State is one of the biggest producers of apples, and the red delicious constituted 75% of the state's production. You may like a nice ripe apple, but have you ever wondered about the history of apple production? --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

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

Our couple needs to get to know each other a little better...but can they learn too much? (Episode 2 of 2) CW for allusions to homophobia, assault and violence. Red Delicious by Brandon O'Brien (@therisingtithes). Go on your own date with a vampire by picking up a copy at https://therisingtithes.itch.io/delicious. Music by 8er41 on Pixabay Social Links: Just Roll With It: https://linktr.ee/rollwithitap Peter: https://linktr.ee/prcargill Kelsey: https://linktr.ee/islanderscaper Kori: https://linktr.ee/koriklinzing

Things aren't always a walk in the park when you're a blood sucking vampire. (Episode 1 of 2). Red Delicious by Brandon O'Brien (@therisingtithes). Go on your own date with a vampire by picking up a copy at https://therisingtithes.itch.io/delicious. Music by 8er41 on Pixabay Social Links: Just Roll With It: https://linktr.ee/rollwithitap Peter: https://linktr.ee/prcargill Kelsey: https://linktr.ee/islanderscaper Kori: https://linktr.ee/koriklinzing

The first of our two part episode we share some freaky, funny and wild experiences we've had searching for the paranormal. From ghostly grannies to Ouija boards, and Shadow figures to the mysterious Red Delicious apple flying through the air. The Boys go on a winding adventure of spine tingling but true scary stories and real life paranormal encounters they've had. --- Send in a voice message: https://anchor.fm/fivesacrowdpodcast/message Support this podcast: https://anchor.fm/fivesacrowdpodcast/support

In this Episode, The Bad Apples talk about Nick Cannon losing his job, DMX vs Snoop Dogg, New Music, and what really did happen between Tory and Meg? This week's segments include Rotten Bites, Bobbin for Apples, and Red Delicious songs of the week in which we will be providing an update to our Granny Smith's Greatest Hits Spotify Playlist If you make it through this podcast, as always, consider yourself a part of the bunch!

This week on the Bad Apples podcast, the guys dive into new music that has come out. They also talk about the local State Fair and Int'l Balloon Fiesta announcing they will not take place this year due to COVID. Who has the edge in the upcoming Versus.. Fabolous? Or Jadakiss? You'll have to listen to find out. This week's segments include Rotten Bites, Bobbin' for Apples and an update of your Red Delicious Playlist: Granny Smith's Greatest Hits. Be sure to go take a listen on Spotify and we hope you enjoy a sneak peak into the music we enjoy regularly. As always if you make it through this podcast, consider yourselves a part of the bunch.

This episode is completely PACKED with raunchy content. We want to remind our listeners that this podcast IS for fun, and we do not ever intend to be offensive toward anyone. That being said, can you make your character on a video game a different race? The guys talk about where they stand on that and also discuss when they found out Santa Clause was not real. Joe gives a "Hookah Pen" idea, and is the Kool Aid man the jar?... or the liquid? This weeks segments include Rotten Bites, Red Delicious song of the week and Bobbing for Apples from fan Q&A. As always, you're in for some rotten content and if you make it through, welcome to the bunch!

You may have noticed The Square took last month off, but we promise we were busy! In fact, we grabbed some live interviews from the Exhibit Hall of this year's Annual Conference & Exhibit in Dubuque and had some fun chatting with a bunch of great city officials from around the state. Give those a listen and enjoy some of the sounds from the luau-themed Exhibit Hall! We also review this year's League awards, which were presented during the Awards Banquet at the Annual Conference. We detail the All-Star Community Awards, Rhonda Wood Smith Award, Legislative Service Awards and our new Hall of Fame inductees. As always, we had some tremendous cities and individuals recognized this year for their outstanding contributions to their communities. This month's Your Questions Answered is a question on whether citizens can petition for a city code change in their community and our Get to Know Your League interview features Heather Roberts, the League's outstanding Director of Information Services. Learn a little about Heather, including how she got started at the League (just a few years ago) and what she likes to do in her free time (hint: she's a dog person!). We also cover last episode's trivia question, which asked where the Red Delicious apple originated (a surprisingly controversial answer to this one). And we offer some new trivia: what year did the League's Municipal Leadership Academy begin? Send your trivia answers, questions and feedback to thesquare@iowaleague.org!

PLUS: What's that one thing you always forget? D-BAG: Jenna Dewan's holy basil tea AND SHAMILA: Their face-sucking video is back!

We're back with another fun episode of The Square! This month we focus on the value of training and highlight some important upcoming events hosted by the League. We talk about the 2019 Annual Conference & Exhibit, including some of the great workshops and networking events that attendees can join. And we also discuss this fall's Budget Workshops and Municipal Leadership Academy, which will offer important education at workshops around the state (learn more on our Workshops & Events page). We mixed in a few of our favorite stories from the road as well! Bill Goldy, the League's Membership Services Coordinator, joins us as a guest host and also gets grilled in the monthly Get to Know Your League segment. We put Mickey on the spot again with the Your Questions Answered segment as he was asked about city election systems. And we wrap up by answering last month's trivia question (What year did IMWCA begin offering coverage?) and ask this month's, In what city did the Red Delicious apple originate? Send your trivia answers, questions and comments to thesquare@iowaleague.org