Podcasts about Swiss

At a recent gathering of Swiss business executives in the White House, the CEO of Rolex presented President Trump with a gold-plated desk clock.The CEO of a precious-metals company presented the president with an engraved gold bar.They were not the official representatives of Switzerland's economic agenda – but the following week, their government announced a trade deal that drastically lowered the U.S. tariff on imported Swiss goods from 39 percent to 15 percent – now on par with the European Union.So were the gifts appropriate for the U.S. president to accept?We hear from University of Minnesota law professor Richard Painter – formerly the chief White House ethics lawyer for President George W. Bush.For sponsor-free episodes of Consider This, sign up for Consider This+ via Apple Podcasts or at plus.npr.org. Email us at considerthis@npr.org.This episode was produced by Tyler Bartlam and Brianna Scott, with audio engineering from Simon Laslo-Jansson. It was edited by Patrick Jarenwattananon. Our executive producer is Sami Yenigun.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

P.M. Edition for Nov. 14. Walmart CEO Doug McMillon is stepping down after more than a decade at the helm, and longtime executive John Furner will take his place. WSJ reporter Chip Cutter discusses how McMillon reshaped the U.S.'s biggest private employer, and what it means for its strategy with Furner in the top spot. Plus, how does online retailer Quince seem to always have what you're looking for? Chavie Lieber, who covers fashion and culture for the Journal, goes inside the company's strategy and how it's able to sell high fashion “dupes” at a fraction of the price. And the U.S. has struck a trade deal with Switzerland after a charm offensive from the country's business executives that lowers the tariffs on Swiss goods from 39% to 15%. Alex Ossola hosts. Sign up for the WSJ's free What's News newsletter. Learn more about your ad choices. Visit megaphone.fm/adchoices

Switzerland and the US have reached a trade deal which cuts US tariffs on Swiss imports from 39% to 15%. That's the same as on goods from its neighbours in the European Union. In return Switzerland will shift some manufacturing to America and Swiss companies will invest $200 billion in the US by the end of 2028. But whether Swiss cheese will be included is yet to be confirmed. Andrew Peach speaks to sellers of Swiss cheese in America about how the tariffs have been affecting their business. Plus we look at how people are using apps to help them reduce their screentime

Switzerland’s hopes rise for tariff relief as talks in Washington intensify. Plus: Chile prepares for a lurch to the right in Sunday’s elections. And: the winner of the Latte Art Grading System World Championship.See omnystudio.com/listener for privacy information.

President Trump issued a new executive order today modifying the scope of the reciprocal tariff. Under the order, certain agricultural products—including beef, bananas, and coffee—will no longer be subject to the sweeping tariffs implemented earlier this year. The White House also announced a new trade deal with Switzerland, with Swiss companies agreeing to invest 200 billion dollars in the United States in exchange for a reduced 15 percent tariff rate.President Trump is directing the Department of Justice to prove Jeffrey Epstein's involvement with a number of high-profile figures, including former President Bill Clinton. The request comes two days after House Democrats released previously unseen emails from Epstein's estate—the latest development in what the White House calls the manufactured Epstein hoax.The 2023 Georgia racketeering indictment case against President Trump and several others who challenged the 2020 election has been taken over by a new prosecutor. Peter Skandalakis, the executive director of the Prosecuting Attorneys' Council of Georgia, announced Friday that he will be replacing Fani Willis on the case.

This week the UK government set out its vision for a world where the use of animals in science is eliminated in all but exceptional circumstances. Animal experiments in the UK peaked at 4.14 million in 2015 driven mainly by a big increase at the time in genetic modification experiments. By 2020, the number had fallen sharply to 2.88 million as alternative methods and technologies were developed. But since then that decline has plateaued. Could we see the end of animals being used in science labs? Presenter Tom Whipple is joined by Dr. Chris Powell, Director of Cambridge BioPharma Consultants Ltd. and honorary visiting scientist at Cambridge University and Dr. Natalie Burden, head of New Approach Methodologies at the National Centre for the Replacement, Refinement and Reduction of Animals in Research (NC3Rs). And as world leaders gather for the COP30 climate conference in Brazil, we speak to glaciologist Dr. Matthias Huss. In the past decade, his data has shown that a quarter of Swiss ice has been lost, with hundreds of glaciers having disappeared entirely. But part of one of those glaciers remains in the freezer of his basement... Also Penny Sarchet, managing editor at New Scientist, brings us her take on the new science that matters this week. To discover more fascinating science content, head to bbc.co.uk, search for BBC Inside Science and follow the links to The Open University. Presenter: Tom Whipple Producers: Clare Salisbury, Tim Dodd, Alex Mansfield, Jonathan Blackwell Editor: Martin Smith Production Co-ordinator: Jana Bennett-Holesworth

* The dog hasn't barked* He knew about the girls. But we *knew* that* So what, if anything, do these emails prove?* Conspiracies, anomalies, pornography* That's a bad, no good, awful Times headline* Enter Abby Phillip* The battle of the Caribbean* We couldn't afford to fail* A distinct lack of psychopaths and Holocaust deniers* I care too much….* Abby's Jesse Jackson book* Abby: Sorry Kmele, racism is real and structural* TV, before the echo chamber?* When dehumanization turns into pride* A French, Swiss, Quebecois goodbyePrefer to watch & chat live with other members of the Fifthdom? This episode premieres over on our YouTube channel at 10am EST.Thanks for reading The Fifth Column (A Podcast)! This post is public so feel free to share it.Follow The Fifth ColumnYouTube: @wethefifthInstagram: @we.the.fifthX: @wethefifthTikTok: @wethefifthFacebook: @thefifthcolumn This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.wethefifth.com/subscribe

Tony-nominated Broadway star Lorna Courtney joins The Art of Kindness with Robert Peterpaul for our World Kindness Day special! The multi-hyphenate shares how leading with love keeps her grounded on and off the stage. From &Juliet to Heathers: The Musical, the powerhouse performer opens up about confidence, community, and the acts of kindness that helped shape her journey. Happy World Kindness Week! Taped live in the Welcome To Times Square Studio, this kindness podcast episode covers: How kindness became Lorna's secret to strong, authentic leadership. A touching fan story that reminded her what Broadway is really about. The self-care rituals that keep her voice and spirit healthy through eight shows a week. The power of bubble baths + much more. LORNA COURTNEY currently stars as Veronica Sawyer in the hit cult classic Heathers and will next be seen in The Greatest Showman musical. She previously completed a triumphant run as Juliet in the Broadway musical & Juliet, earning a Tony Award nomination for Best Performance by a Leading Actress in a Musical, a Drama League Award for Distinguished Performance, and won the Clive Barnes Award for Theatre. She was a guest lead in CBS's premiere of THE EQUALIZER opposite Queen Latifah, appeared in Dear Evan Hansen and the Broadway revival of West Side Story. Lorna received her BFA from the University of Michigan and graduated from Fiorello H. LaGuardia High School. This episode is sponsored by Grether's Pastilles, the premium Swiss lozenges that are kind to your voice. It's also powered by Welcome to Times Square, the billboard experience that lets YOU be a star for a day. Thank you for supporting kindness! Follow Lorna ⁠@lornaacourtney Let's be friends! ⁠⁠⁠@artofkindnesspod⁠⁠⁠ / ⁠⁠⁠@robpeterpaul⁠⁠⁠ ⁠⁠⁠youtube.com/@artofkindnesspodcast⁠⁠⁠ ⁠⁠⁠Support the show⁠⁠⁠! (⁠⁠⁠https://www.buymeacoffee.com/theaok⁠⁠⁠) Got kindness tips or stories? Want to just say hi? Please email us: artofkindnesspodcast@gmail.com Music: "Awake" by Ricky Alvarez & "Sunshine" by Lemon Music Studio. Learn more about your ad choices. Visit megaphone.fm/adchoices

A Rutgers-led trial found that ibuprofen plus acetaminophen provided better pain relief and fewer side effects than opioids following dental surgery, challenging traditional prescribing habits. A Swiss national cohort showed that non–beta-lactam antibiotics nearly doubled surgical-site infection risk compared to beta-lactams, reinforcing their role in prophylaxis. Finally, a meta-analysis confirmed that acetaminophen remains safe during pregnancy when used appropriately, with no proven link to neurodevelopmental disorders.

On this week's episode of The Business of Watches, we're doing something a little different. We're taking your questions, and we've got a special guest as Hodinkee Editor-In-Chief, James Stacey, joins the podcast to help answer your queries on the business side of the dial. We hit a lot of topics, from the best perpetual calendars under $20,000, to rising watch prices, the recent surge in Swiss watch exports to the U.K., and just how popular is Halloween in Switzerland? It's a fun episode, and we hope you enjoy it. Be sure to leave any thoughts or questions in the comments section, and we'll do our best to respond. Want to subscribe so you never miss an episode? This new show is being published to the original Hodinkee Podcasts feed, so you can subscribe wherever you find your podcasts, including Apple Podcasts, Spotify, or TuneIn.This episode of The Business of Watches is brought to you by Panerai. Click here to learn more about the Luminor Collection.Show Notes:2:30 How Halloween Became Part of Swiss Culture 3:20 William Friedkin's Sorcerer5:20 Simon Brette  5:25 Akrivia / Rexhep Rexhepi 6:10 MB&F 8:05 Sylvain Berneron 9:30 Omega Watches13:00 Omega Speedmaster Professional (White dial)13:30 New Speedmaster Dark Side of The Moon 15:40 Niels Eggerding interview16:20 FC Classic Perpetual Calendar 16:50 Furlan Marri Perpetual One18:00 Jaeger-LeCoultre Master Ultra Thin Perpetual Calendar18:30 Montblanc Heritage Perpetual Calendar 19:30 IWC DaVinci Perpetual Calendar Ref. 3750 (Fratello)19:40 Panerai 22:10 Swiss Watch Export Statistics 29:00 What Richemont and Swatch Financial Results Tell Us About The State of The Swiss Watch Industry35:40 Tissot PRX Powermatic 80 38 MM in Damascus Steel (Hodinkee) 35:45 Longines 35:54 Sinn Watches 

If you're planning a winter trip to Switzerland and want to experience the mountains without being tied to ski resorts, this episode is for you. We're taking you to Interlaken, where you'll find a peaceful base with access to some of the most iconic scenery and experiences in the country.Live from the rooftop of the Hotel Metropole Interlaken, Renato Julier from Interlaken Tourism shares why this region is ideal in winter. You'll hear about visiting the Jungfraujoch, home to the highest train station in Europe, also known as the Top of Europe, and how easy it is to reach from town.We also talk about lesser known winter adventures like kayaking in Switzerland on Lake Brienz, and unique experiences like chocolate workshops at the Funky Chocolate Club and Raclette rafting at sunset. Whether you're outdoorsy or prefer relaxed cultural outings, there are plenty of Interlaken winter activities to choose from.If you're into scenic train rides, and would love to ride on a panoramic train, Switzerland has plenty to offer. Renato recommends enjoying a day trip on the GoldenPass Line which connects Interlaken with Montreux. We also touch on nearby day trips to Brienz, the woodcarving capital, and Thun, a lakeside city surrounded by castles.For those visiting in December, Interlaken hosts charming Swiss Christmas markets, and there's easy access to others in Montreux and Bern. If Interlaken's been on your list, this is the sign to go. Add a few of these ideas to your itinerary and get ready for a different kind of Swiss winter experience.Safe travels,Carolyn

Media reports suggest US importers may face a lower tariff on products from Switzerland (the suggestion is that the August 39% tariff becomes 15%). Swiss imports are a rather modest contribution to the basket of goods that form US consumer price inflation. However, price reactions to a tariff cut might be an important signal. Other tariff cuts have not led to proportionate reductions in consumer prices. If this trend continues, it might create inflation stickiness if the US Supreme Court rules other tariffs to be illegal.

The US Senate takes the first step to ending the government shutdown, and COP30 climate talks kick off in Brazil. Plus, stricter regulation puts the squeeze on Switzerland's prized finance sector. And, can Indian Prime Minister Narendra Modi's push to counter US tariffs help Zoho truly rival Whatsapp?Mentioned in this podcast:US senators strike deal in first step to ending government shutdownThe world is struggling to halt climate change. But can it adapt?Swiss finance shrinks as regulators tighten grip on prized sector India boosts homegrown WhatsApp rival in tech nationalism driveThe 900-page book that China watchers count onToday's FT News Briefing was produced by Nisha Patel, Sonja Hutson and Victoria Craig. Our show was mixed by Alexander Higgins. Additional help from Peter Barber. The FT's acting co-head of audio is Topher Forhecz. The show's theme music is by Metaphor Music. Hosted on Acast. See acast.com/privacy for more information.

Welcome to the Scottish Watches Podcast Episode 725! The Swiss have SWATCH, the Japanese have G-SHOCK and Italians have D1 Milano! Today, we're speaking with Dario Spallone, founder of D1... The post Scottish Watches Podcast #725 : Bringing Italian Flair To The Watch Industry With D1 Milano appeared first on Scottish Watches.

Nik Hartweg joins the podcast once again for his first recorded episode with us in two seasons. There has been a LOT that has happened with Nik and biathlon in that period so we had a lot to discuss including: - Prep, current form, and plans for the 2025-2026 seasons - Goals and checkpoints for this season leading to the 2026 Olympics - Memories of the Lenzerheide Worlds and 2022 Olympics - Avoiding illness - Surfing - How he uses data during training - Loop One as a spectator on site and the new targets that were used - Swiss team success and explosion - And a TON more!

In this episode of Superlative, host and aBlogtoWatch founder Ariel Adams sits down with Pascal Brandt, a longtime journalist and communications executive whose public relations career has spanned some of the most prestigious names in Swiss watchmaking, including Panerai, Vacheron Constantin, BVLGARI, and Parmigiani Fleurier. Pascal shares how the world of watch public relations has transformed from the print-dominated era of the 1990s into today's fast-paced digital landscape, while emphasizing that genuine relationships, trust, and passion remain at the heart of the business. Together, Ariel and Pascal explore the rise of collector communities and watch clubs as modern influencers, the growing appeal of smaller independent brands, and how major groups balance creativity with corporate structure. They also discuss the evolution of women's watches, the true meaning of an iconic model, and the enduring craftsmanship and culture that continue to define Swiss horology. Join in on their conversation as Pascal offers an insider's look at how storytelling, authenticity, and connection shape the luxury watch world today.Keep up with Pascal Brandt:- LinkedIn: https://www.linkedin.com/in/pascal-brandt-083590b - Instagram: https://www.instagram.com/watchesbrandt Check out this week's sponsor - Movado Watches:- https://www.movado.com/ SUPERLATIVE IS NOW ON YOUTUBE! To check out Superlative on Youtube as well as other ABTW content:- YouTube - https://www.youtube.com/@ablogtowatch To check out the ABTW Shop where you can see our products inspired by our love of Horology:- Shop ABTW - https://store.ablogtowatch.com/To keep updated with everything Superlative and aBlogtoWatch, check us out on:- Instagram - https://www.instagram.com/ablogtowatch/- Twitter - https://twitter.com/ABLOGTOWATCH- Website - https://www.ablogtowatch.com/If you enjoy the show please Subscribe, Rate, and Review!

In the year following his explosive Prince Andrew interview for the BBC's Newsnight, the prince transformed from a high-profile member of the royal family into a sidelined figure engulfed in scandal. His candid, but tone-deaf attempts at damage control—claiming a rigid alibi, failing to show sympathy to his alleged victims, and denying memory of key meetings—prompted the palace to strip him of official roles, revoke his security detail, remove his Buckingham Palace office and effectively erase him from public royal duties.During this time he also publicly offered to cooperate with investigators into Jeffrey Epstein's alleged trafficking network, but again fell short—US authorities declared he'd given “zero cooperation” to the FBI. Meanwhile his and his ex-wife's financial troubles mounted, with income streams drying up and assets such as their Swiss ski-chalet contract falling into dispute. All the while the queen reportedly kept contact, yet in public he became the visible face of the monarchy's worst PR nightmare.to contact me:bobbycapucci@protonmail.com

In the year following his explosive Prince Andrew interview for the BBC's Newsnight, the prince transformed from a high-profile member of the royal family into a sidelined figure engulfed in scandal. His candid, but tone-deaf attempts at damage control—claiming a rigid alibi, failing to show sympathy to his alleged victims, and denying memory of key meetings—prompted the palace to strip him of official roles, revoke his security detail, remove his Buckingham Palace office and effectively erase him from public royal duties.During this time he also publicly offered to cooperate with investigators into Jeffrey Epstein's alleged trafficking network, but again fell short—US authorities declared he'd given “zero cooperation” to the FBI. Meanwhile his and his ex-wife's financial troubles mounted, with income streams drying up and assets such as their Swiss ski-chalet contract falling into dispute. All the while the queen reportedly kept contact, yet in public he became the visible face of the monarchy's worst PR nightmare.to contact me:bobbycapucci@protonmail.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-epstein-chronicles--5003294/support.

Is it Rapture or Tribulation (1) ? (audio) David Eells – 11/2/25 Is the Tribulation for You? Amos Scaggs - 08/03/2005   In a dream, I was at a computer and it was the mid-tribulation time period. I saw millions of people being destroyed and all sorts of catastrophes happening all over the world. I saw the Beast system in full swing, its leaders and commanders. I thought I had seen enough so I wanted to close the screen out. I kept clicking the “X” with the cursor 15-20 times in rapid succession but every time I would hit the “X” the screen would pop back up again. I was getting frustrated because I couldn't exit the page. Then a voice said, “You're Not Getting Out”. (So, no pre or mid-trib rapture) I had to sit there and watch the activities of the tribulation times. Needless to say, I was totally disappointed, and my heart sank because I thought I would escape the tribulation period. Regardless of what you have been taught or think, the Christian/Church will go through the seven-year tribulation period.   Revelation in Mid-Trib of Soon Coming Rapture K. H. - 06/16/2008 (David's notes in red) In a house, I was in a living room with my mother and my sister; each of us was sitting on a separate couch. I knew that it was about in the middle of the tribulation (The timing of the rest of this dream starts at this mid-trib) and we had begun to discuss when the rapture was going to happen. My mother and sister were very insistent that the rapture was going to happen very soon, whereas I was thinking there was a little more time (past the mid-trib). As I was telling them how much more time I thought we had, the Lord showed me a picture of the earth. I then saw two or three black holes forming on the earth; it was almost like the earth looked like Swiss cheese. The Lord drew my attention to a black hole forming in the Indian Ocean between Africa and Australia as I saw the earth sucking itself up into the black hole. Simultaneously, as I saw the black hole beginning to ingest all that surrounded it, I felt like I was being sucked or pulled in the opposite direction. In that moment, I knew that it was the rapture, and the peace that surpasses all understanding came over me, and the joy of being in the presence of the Lord. As I was being taken up into the clouds, I woke up suddenly and I felt the Holy Spirit come over me very strongly, and I quickly went back to sleep. During the second 3 1/2 years of the tribulation, or mid-trib, as the world is being swallowed up by the beast from hell, we shall be increasingly swallowed up by the Kingdom of Heaven and ultimately into Heaven itself at the end of the trib. Few understand that the rapture is for those who have already learned to dwell in the Kingdom of Heaven while on Earth. Mat.24:31 And he shall send forth his angels with a great sound of a trumpet (We are told the rapture will be at the last or seventh trump- the seventh year of the trib.), and they shall gather together his elect from the four winds, from one end of heaven to the other.)   Pre-Trib Rapture? Rick Sergent - 06/1997 THE LORD SPEAKS OF THE PRE-TRIBULATION RAPTURE THEORY I was working at International Truck Corporation in Springfield, Ohio. It was my lunch break. I was at my work desk and I had my bible when I heard the Lord say, “Go to Matthew 24.” I kind of pouted with Him and said I had read that chapter a zillion times. He said, “I WANT YOU TO READ IT AGAIN”. So just before I read it, the Lord said to me, “The pre-tribulation rapture theory is a false doctrine to lead my people astray, thinking they don't have to do or prepare for anything. My Church will go all the way through the tribulation. Some well-meaning teachers have taught this theory, but I have not taught them”. He also said, “This theory encourages laziness”. Then the words “Beginning of sorrows” went into my spirit. I knew what those words meant, and asked the Lord anyway, “What is the beginning of sorrows?” He did not respond to me with words, but automatically my eyes were fixed on some bold print at the bottom caption of some editorial notes of Matthew 24. In bold print were these words, “BEGINNING OF SORROWS”. I had read this many times, but never saw those words in that caption before. It was these words: “the transition of this age to the Age to come” ...severe birth pangs. I heard the Lord say, “I want you to read Matthew 24 just as it is, and do not read anything else into it”. When I did this, the Lord opened up my eyes, especially in verse 29: “after the tribulation of those days” and the coming of the Lord. I had asked the Lord to confirm this because it messed up my doctrine, and He told me my doctrine needed to be messed up! Since that time, the Lord has many times confirmed this to me in different ways and linked me to people with the same belief without me searching for such people. I also later did a term paper on the pre-, mid-, and post-trib in 2001 and found out that the pre-trib rapture doctrine first came into the Church in 1832! Watch the Hidden Manna For the End Times video series.   WORD OF REVIVAL IN TRIBULATION Rick Sergent - 5/19/07 The Spirit of the Lord was resting heavy upon me and through me as I was at my home: He said, Much of My Church cannot discern the sky. They cannot see the storm clouds coming. They are wrapped up in their visions of grandeur. Many pastors do not want to hear warnings about great troubles coming to this nation because it threatens their vision. Some do not realize that the days of calamity will bring forth a great harvest and ministry to the lost. For the Big Harvest, I will not separate from calamities and trouble times. It will go hand-in-hand together. They hope to have their vision fulfilled during a time of prosperity, but I will allow these things to happen to America, to awaken My Church, and to shake this nation to the core of its foundation. There is coming to America a “day of trouble”, but at the same time, I will pour out My Spirit upon this nation as they cry out to Me. To My remnant that is hearing Me, I am pouring into them My power and My love. I am developing My character in them. I want you to reach out to others with My love and My compassion. I am pouring these things into you, so you can pour out of yourselves, My love, My compassion, and power into others who are hurting and in need. Be prepared to disciple and mentor My newborn babies, for they cannot walk; they are fragile and need much help. They can only crawl. Help and teach them to walk on their own. Feed My sheep so they know how to feed themselves with My Word. For I have truly called you for such a time as this.   Rapture? Or Sanctification in Tribulation? Colleen Quinn - 12/22/2009 (RM and David's notes in red) In April of 1982, I was about eight months pregnant with my son, Shawn Mann, in Anchorage, Alaska. I had been praying and asking God to show me if the rapture was true or not. Shortly after that, I had this dream: I saw this huge city that was very busy with people. Out of the sky came the hand of God with a sword; He divided the city into two sections. The section on the left (goats) was much larger than the section on the right (sheep). (This is likened to God separating/sanctifying His people when they were in Egypt. The city is the world, a corporate city of nations, also called Babylon. Isa.25:3 Therefore shall the strong people glorify thee, the city of the terrible nations shall fear thee.) A dark cloud was formed over the people on the left. These people were doing horrid, unspeakable things to each other. When they saw the dark cloud above them, they started reaching up to it and eating it like cotton candy. (The Holy Spirit later showed me that a lot of the dark cloud was from the TV and computers. And MSM) The people on the left became bored with doing horrid things to each other so they started going over to the section of people on the right and doing horrible, torturous things to them. (The people on the right are all who call themselves Christians. They will all be persecuted by the world in the tribulation. History always repeats, as with Rome and the early Christians. Those who are sanctified, and have faith, will escape.) God then divided the section on the right into three more sections. The first group on the right had many more people in it than the other two groups. These people had a hard time letting go of their past lives. They wanted to get to Heaven but did not want to give up their sinful ways from their past. Because they kept looking back at their past, they all turned into pillars of salt. (They looked back to the worldly ways of Sodom, like Lot's wife, in loving the present world. Jesus likened them unto the seed that fell upon the rocky ground. The seed sprang up with life, but because it had no root, it withered.) Because they had not learned to have a relationship with Jesus, they had no power to fight off the wicked people on the left. The group on the left could not get their fill of doing horrid, torturous things to the pillar of salt people. (The “pillar of salt people” are the vast majority of all who claim Christianity but have no personal faith or understanding of the Word of God, which could protect, save, heal and deliver them. These will be the persecutors of the true saints. Mat.24:10 And then shall many stumble, and shall deliver up one another, and shall hate one another. These are the “many” or majority who, as the Laodicean church, will be spewed out of the body of Christ.) The second group had more people than the third or last group. These people appeared to have no backbone or spine. They swayed with the wind. Any doctrine that came along, they were quick to accept because, without knowing the Word well enough, they accepted whatever was preached. They were lazy and did not want to put forth effort in reading the Word or praying. (This is the church world that the righteous will leave behind. This comfy church routine of conflicting mingled doctrines, where people smile and clap for whomever and whatever is spoken across the pulpit. 2Ti 3:6-7 For of these are they that creep into houses, and take captive silly women laden with sins, led away by divers lusts, 7 ever learning, and never able to come to the knowledge of the truth. Jas.1:22 But be ye doers of the word, and not hearers only, deceiving your own selves.) They wanted other people (especially their pastors) to do all the work for them and loved to listen to doctrines that tickled their ears (like the all-fly-away, pre-trib rapture and the once saved always saved.) and did not call them to die to their fleshly desires. Mat.16:25 For whosoever will save his life shall lose it: and whosoever will lose his life for my sake shall find it. 26 For what is a man profited, if he shall gain the whole world, and lose his own soul? or what shall a man give in exchange for his soul?) These people had a little bit more power than the pillar of salt people, but they still did not have the power in their lives to combat the evil that was coming on them. (These are as the churches of Ephesus, Pergamum, Thyatira and Sardis, which had a little power but were exhorted to overcome their evils in the tribulations.) The third group of people was by far the fewest in number. (This is the remnant as the Philadelphia church who are to be spared “the hour of trial ... which is to come upon the whole world”.) These people had determined in their hearts to be obedient to God no matter what the cost. They denied themselves and walked in love with others. This group was the pillars of fire. They were untouchable by the group on the left. The group on the left would try to kill and destroy this group and God would translate the pillar of fire people or put His angels around them so that they could not be harmed, at least spiritually. (Rev.12:17 And the dragon was wroth with the woman, and went to make war with the remnant of her seed, which keep the commandments of God, and have the testimony of Jesus Christ.) The pillar of fire people would go back and forth, trying to help the pillar of salt people and the people with no backbones who swayed in the wind. (These will be the anointed ones of the tribulation, like the Bride and her Man-child leadership. The early church went through its tribulation, as it is written: Act.14:22 Confirming the souls of the disciples, and exhorting them to continue in the faith, and that we must through much tribulation enter into the kingdom of God.) The pillar of fire people had trained themselves to listen to the voice of God and they were used as the hand of God in the last days. (Joh.10:27 My sheep hear my voice, and I know them, and they follow me. They know His voice, which is His Word, because they abide in His Word. 15:7 If ye abide in me, and my words abide in you, ye shall ask what ye will, and it shall be done unto you.) I saw in a dream of my son, Shawn, on 2/19/08, that he had this glow around him. Then it was like I went back in time and saw this river of fire. God was beckoning him to walk in the fire, and he was hesitant. God told him to trust Him and He would be with him in the fire. (Like the three Hebrews, Shawn was chosen to go through the tribulation fire heated seven times hotter than normal, but the Lord will be with him in the fire to burn off his bonds.) When he was in the fire, it was like he was being purified. He went through some things that were extremely hard and broke his heart. Every cell of his being ached and cried. Several times he begged God to stop, but he kept encouraging him to trust Him. He was using the fire to purify Shawn's heart. After he went through the fire walk, he had this glow around him, and when he talked to people, God would cause the scales to fall off their eyes and the plugs to come out of their ears. Their hearts were then tender to hear God, and they literally turned around and started walking in the opposite direction. (Shawn will help bring the revival of repentance and faith.) Less than a month later, Shawn's baby died in the womb. His wife became pregnant again, and as of now, 12/22/09, they have a healthy seven-month-old baby girl. (A sign of tribulation and bearing fruit through it to the end.)   Rapture Delusion Amy Methvin (David's notes in red) In a dream, I was walking alone, really sort of feeling sorry for myself in this wilderness journey that the Lord has me in. I really wanted to find some like-minded believers to fellowship with. All of a sudden, I walked up on a group of 20 or so people who were claiming that they had the “real” right doctrine on the rapture. They were telling me that the rapture was coming any minute and that I needed to join them and be ready. I thought about it for a minute and decided that it would not hurt to just listen to their point of view, seeing as I have gone down a few wrong rabbit trails before, maybe I should be open-minded and just listen. I told them that I used to be a pre-trib believer, but was now post-trib. They again excitedly told me that the rapture would come very soon. Very shortly, I felt this shaking, and we began to slowly lift off the ground. Immediately, it was dark and I could not see anything. They all started screaming, “Yippee, Wahoo! I told you, it's the rapture!!!!!!!” We were going up, but something did not seem right to me; it seemed too slow. I tried to open my eyes but I could not. (Spiritual blindness from false doctrine.) Finally, I was able to open them, but something was over my face. I reached to pull it off. It was wrapped around my whole head. It would not let go, even though I was able to pull it slightly off of one eye. It was a huge black bat!!! Terrified, I immediately knew that we were not going to heaven as the people thought, but were being taken to hell. I immediately screamed the name of JESUS. The bat disintegrated and I began to float back down to the ground. Somewhat relieved, I knew that I had to tell my husband of the deception, so I started to scream his name. As I did, I felt my heart go into cardiac arrest. I was having a massive heart attack that I don't think I was going to survive. As I lay there, I knew I had been saved from hell, but the deception was going to cost me my life. End of dream. This seems to be saying two things. Those in the strong delusion of the pre-trib rapture believe that they don't need trial and refining through tribulation to bear fruit and enter heaven. Being blinded by this demon doctrine, they will believe this all the way through the tribulation and will take the mark, not bear fruit, and end up in hell. Also, for those who find out that it was a lie too late, it will cost them their lives, for they did not prepare to endure the trial of their faith in the wilderness because they didn't think it necessary. Because of our site, many pre-tribbers have sent me their imminent pre-trib rapture revelations for years. I tell them that this is a deception, and it won't happen but even though the timing comes and goes, and I am proven correct, they send me the next imminent pre-trib rapture revelation, and it is also proven to be a lie. No matter how many times they are lied to, they continue to believe it because it permits them to live as they like and enter heaven regardless of what the Word says. This is proof that this is a strong delusion to keep them from bearing fruit. Let's examine what the Word has to say about the Rapture from our Book, Hidden Manna – For the End Times: I felt I first should share this part of my revelation in order that the rest would be sufficiently important. For now, I would like to deal specifically with the ingathering harvest of the Church and not the First-fruits. Many disagree with the term “rapture” because it is not in the Word. The Greek word harpazo, meaning “to snatch or catch away,” is translated “caught up.” Since this is what most mean when they use the term “rapture,” it is just a sectarian spirit that would have us argue over such things. So that the majority will understand, I will use their terminology. Most agree with the Scriptures that the rapture and the resurrection happen “together.” (1Th.4:16) For the Lord himself shall descend from heaven, with a shout…and the dead in Christ shall rise first; (17) then we that are alive, that are left, shall together with them be caught up in the clouds, to meet the Lord in the air…. (1Cor.15:51) Behold, I tell you a mystery: We all shall not sleep (die), but we shall all be changed, (52) in a moment, in the twinkling of an eye, at the last trump: for the trumpet shall sound, and the dead shall be raised incorruptible, and we shall be changed. Notice that all the dead and all the living in Christ at this time will be changed in the same moment. Therefore, if the time of the resurrection can be proven, we will know when the rapture happens. (1Cor.15:22) For as in Adam all die, so also in Christ shall all be made alive. (23) But each in his own order: Christ the firstfruits; then they that are Christ's, at his coming. Notice that after Christ's resurrection, there is only one more complete resurrection of the righteous dead, “they that are Christ's, at his coming.” This is only speaking of permanent resurrections in the heavenly body. Since there is only one more complete resurrection and rapture, they must be at the very “end” or everybody who gets saved cannot be resurrected. This complete resurrection is to a spiritual heavenly life, not to a physical earthly life which happens all the time. (24) Then [cometh] the end, when he shall deliver up the kingdom to God, even the Father; when he shall have abolished all rule and all authority and power. (25) For he must reign, till he hath put all his enemies under his feet. (26) The last enemy that shall be abolished is death. Notice that the last enemy that shall be abolished is death. The resurrection and rapture, which abolish death, are at the end when God will have abolished all rebellious rule over and in His people. They do not happen seven years before the end when the influence of the beast, the harlot, sin, and the world system still have some hold on God's people. Solomon said that every man is a beast (Ecc.3:18-19), meaning all unregenerate men are ruled by a carnal nature. The mark of the beast just identifies members of that corporate body. Of course, mature sons of God are ruled by a mind renewed with the Word of God. “The Harlot” identifies those who receive a seed or word that is not from Christ, their husband. Many of God's people are pledging allegiance to the world system rather than submitting to the Word. At this time, sadly, most of God's people fall into these categories. Therefore, the resurrection and the rapture, which abolish death, must be last, after the beast, harlot, and the world system no longer rule God's true people. (Act.2:34)…The Lord said unto my Lord, Sit thou on my right hand, (35) Till I make thine enemies the footstool of thy feet. The Lord will not come until His enemies are under His feet and His elect are completely restored. (3:20) And that he may send the Christ who hath been appointed for you, [even] Jesus: (21) whom the heaven must receive until the times of restoration of all (of God's elect) things (“things” is not in the Greek)…. When all are restored through the Tribulation, the Lord comes. Here is that one complete resurrection again. (Rev.20:4)…[I saw] the souls of them that had been beheaded for the testimony of Jesus, and for the word of God, and such as worshipped not the beast, neither his image, and received not the mark upon their forehead and upon their hand; and they lived, and reigned with Christ a thousand years. (5)… This is the first resurrection. Notice that the saints who were beheaded, because they would not take the mark of the beast, are in the first resurrection. It was called first by John, who looked into the future from 96 A.D., which was after Jesus' resurrection. This clearly tells us that there is no resurrection and rapture before the Tribulation mark of the beast. Again there are many who are resurrected to a physical life but those who are resurrected to the heavenly life are forever. The second resurrection, called the second death in verse six, is after a thousand years and is for the wicked. Since the first resurrection is also the only complete resurrection of the righteous, it must be at the end of the Tribulation. If it were at the beginning, the great multitude that is purified during the Great Tribulation could not be resurrected. (Rev.7:9) After these things I saw, and behold, a great multitude, which no man could number, out of ev­ery nation and of [all] tribes and peoples and tongues, standing before the throne and before the Lamb…. (14)…And he said to me, These are they that come out of the great tribulation, and they washed their robes, and made them white in the blood of the Lamb. Notice that the resurrection and rapture are after the Great Tribulation, which most agree is the last 3½ years. Jesus said He would raise up all of His people at the last day, which must also be the time of the rapture. (Joh.6:39) And this is the will of him that sent me, that of all that which he hath given me I should lose nothing, but should raise it up at the last day. (40) For this is the will of my Father, that every one that beholdeth the Son, and believeth on him, should have eternal life; and I will raise him up at the last day. (44) No man can come to me, except the Father that sent me draw him: and I will raise him up in the last day. Now let's be honest, “the last day” cannot mean seven years before the last day. (Job 14:12) So man lieth down and riseth not: Till the heavens be no more, they shall not awake, Nor be roused out of their sleep. The resurrection cannot happen until the time when the heavens pass away. (2Pet.3:10) But the day of the Lord will come as a thief; in the which the heavens shall pass away with a great noise, and the elements shall be dissolved with fervent heat, and the earth and the works that are therein shall be burned up. Obviously, the heavens could not pass away or the earth burn up at the beginning or even in the middle of the seven years, or there would not be anybody here to have a tribulation! The resurrection and rapture could only be at the beginning of the last day, here called the day of the Lord, which we will see presently, is a year-long. Noah knew the Lord would come for him seven days before the flood. He was given a sign to read in his day. Some will argue that Jesus said, “Of that day and hour knoweth no one” (Mat.24:36). The tense of the verb “knoweth” is present, not future! This spoke of Jesus' day, not our day. Jesus gave us a clear type so we would know when He would come in our day when the covenant with many is made for seven years. (37) … As [were] the days of Noah, so shall be the coming of the Son of man. The days of Noah are only mentioned in Genesis seven. (Gen.7:4) For yet seven days, and I will cause it to rain upon the earth…. (10) And it came to pass after the seven days, that the waters of the flood were upon the earth. God said that “after the seven days” the flood would come and they would be lifted off. We know that those in the ark of Christ will be raptured “after the seven days.” Those seven days represent the seven years of Tribulation, as we will see in many other places. The seventieth week of Daniel prophesies the Tribulation, which will be a week of years, or seven years, just as the first sixty-nine weeks proved to be weeks of years, totaling 483 years, which led to the time of Christ (Dan.9:25-26). (Dan.9:27) And he shall make a firm covenant with many for one week (Hebrew: shabua, meaning “a seven” of days or years)…. Noah's seven days also represented the seven years of the Tribulation. His tribulation preceded the flood, which also lasted for a year. It was ten days over their lunar year from the time the flood started (Gen.7:11) until the waters dried up (8:13-14). At that time, their year was a lunar year of 354 days, which God corrected with the ten extra days, bringing us up to the 365th first full day of a solar year when they stepped out of the ark. If God made the year following the seven-year solar, it stands to reason the seven years are also solar. We will see more proof. Noah's seven days also represent the seven years of the Tribulation. His tribulation preceded the flood, which also lasted for a year. From the time the flood started (Gen.7:11) until the waters dried up (8:13-14) was ten days over their lunar year. A lunar year of 12 months can be 354 or 355 days in length. This is due to the varying time it takes the moon to circle the earth, and also because the start of their lunar months was determined by new moon sightings. The lunar year during the flood was most probably 355 days, which God corrected with the ten extra days. This gives us a full 365-day solar year. If God made the year of the flood solar (representing the year of the Lord), which followed after Noah's seven days (representing the seven years of Tribulation), then it stands to reason that the seven years of Tribulation are also solar. We will see more proof of this. This last year foreshadows the wrath of God on those who persecute His people during the Tribulation. This year was also called a day. (Isa.34:8) For the Lord hath a day of vengeance, a year of recompense for the cause of Zion. Here we see that the wrath of God, also called the Day of the Lord, is also a day/year following seven days/years. Many mistake the Tribulation for the wrath, saying, “God appointed us not unto wrath” (1Th.5:9). Speaking of the Church in tribulation, Revelation 12:6 says, “the woman fled into the wilderness.” The Tribulation is a wilderness trial for the saints like the Hebrews had. As we have seen, they leave after that tribulation “at the last day” (Joh.6:40), the “day of the Lord” or “day of vengeance.” The year of wrath is God's judgment upon the wicked who were used to tribulate and purify the saints during the previous seven years. The Lord says, (Isa.63:4) For the day of vengeance was in my heart, and the year of my redeemed is come. (6) And I trod down the peoples in mine anger, and made them drunk in my wrath, and I poured out their lifeblood on the earth. Notice that the day of vengeance was also a year, the year of the redeemed, just as in Noah's day, which was after the seven days. This is a year of wrath on the wicked who have persecuted God's people. The rapture and resurrection are after the Great Tribulation, which is the last 3½ years of tribulation! Matthew 24:21 says, “Then shall be great tribulation” and verses 29-31 say, “After the tribulation of those days the sun shall be darkened, and the moon shall not give her light…and they shall see the Son of man coming….and they shall gather together his elect…from one end of heaven to the other.” The corresponding verse in Mark 13:27 says, “from the uttermost part of the earth to the uttermost part of heaven.” Taken together, we see that one end of heaven is on the earth, the living, and the other is in heaven, the resurrected. We see here that Jesus is rapturing and resurrecting His elect after the Great Tribulation. After the Tribulation, the sun and moon being darkened signal the coming Day of the Lord or flood. (Act.2:20) The sun shall be turned into darkness, And the moon into blood, Before the day of the Lord come, That great and notable [day]. Notice that the sun and moon are darkened after the Great Tribulation but before the Day of the Lord. Again we see that the flood follows the Tribulation. Revelation 14 is the story of the Tribulation and the Day of Wrath that follows. (Rev.14:6) And I saw another angel flying in mid heaven, having eternal good tidings to proclaim unto them that dwell on the earth, and unto every nation and tribe and tongue and people; (7) and he saith with a great voice, Fear God, and give him glory; for the hour of his judgment is come…. This hour of judgment is the hour that the ten kings of the beast rule in Revelation 17:12, which is also the last 3½ years of the Tribulation in 13:5. (9)…If any man worshippeth the beast and his image, and receiveth a mark on his forehead, or upon his hand, (10) he also shall drink of the wine of the wrath of God…. Notice that those who receive the mark during the Tribulation are threatened with the coming wrath. (11) … They have no rest day and night, they that worship the beast and his image, and whoso receiveth the mark of his name. Without taking the mark, the true saints patiently endure persecution and sometimes death in the second 3½ years. (12) Here is the patience of the saints, they that keep the commandments of God, and the faith of Jesus. Some saints die from refusing the mark. (13) And I heard a voice from heaven saying, Write, Blessed are the dead who die in the Lord from henceforth: yea, saith the Spirit, that they may rest from their labors; for their works follow with them. Some die during the Tribulation and some “are alive, that are left unto the coming of the Lord” (1Th.4:15). Then we see the harvest of the righteous after the Tribulation. (Rev.14:14) And I saw, and behold, a white cloud; and on the cloud [I saw] one sitting like unto a son of man, having on his head a golden crown, and in his hand a sharp sickle. (15) And another angel came out from the temple, crying with a great voice to him that sat on the cloud, Send forth thy sickle, and reap: for the hour to reap is come; for the harvest of the earth is ripe. (16) And he that sat on the cloud cast his sickle upon the earth; and the earth was reaped. Those who do not bear the fruit necessary to be in this harvest will be in the next. After the time of that rapture/resurrection harvest, we see the beginning of a year-long harvest of the wicked through the wrath of God. (Rev.14:17) And another angel came out from the temple which is in heaven, he also having a sharp sickle. (19) And the angel cast his sickle into the earth, and gathered the vintage of the earth, and cast it into the winepress, the great [winepress], of the wrath of God. (20) And the winepress was trodden without the city, and there came out blood from the winepress, even unto the bridles of the horses, as far as a thousand and six hundred furlongs. This flood of wrath involves the last real worldwide war. Revelation chapters 15 and 16 explain this wrath, or Day of the Lord, more completely. There we see that “seven angels having seven plagues, [which are] the last, for in them is finished the wrath of God” (15:1). They had “seven bowls of the wrath of God” (16:1). These bowls of the year of wrath on the wicked follow the Tribulation of the saints. Jesus rebuked Israel for not seeing the sign of the time of His first coming. After all, Daniel gave them 483 years to the day of Jesus' birth, but they did not read the Scriptures any more diligently than the Christians in our day. Here we see by example that history always repeats (Ecc.1:9). Like Noah, Daniel knew when the Lord would come for him seven days before the resurrection, so why didn't the Israelites go in a pre-Tribulation rapture if there was one? Daniel tells us to the day when the rapture and resurrection are by giving a sign to be read in our day. (Dan.9:27) And he shall make a firm covenant with many for one week (a sign to be read in our day): and in the midst of the week (mid-Tribulation) he shall cause the sacrifice and the oblation to cease…. As we saw, this “week” or shabua is “a seven” of years that the beast makes a covenant for. Notice in the “midst” of this Tribulation covenant, he causes the sacrifice of the burnt offering to cease. The “midst” comes after the first 3½ years of the Tribulation, which are 1260 days according to Revelation 12:6 (Notice the numbers). “The woman fled into the wilderness…a thousand two hundred and threescore days (1260).” That would make 1260 days until the burnt offering is taken away. Then we are given another count of 1290 days until the end of the Tribulation. (Dan.12:11) And from the time that the continual [burnt-offering] shall be taken away (mid-Tribulation)…there shall be a thousand two hundred and ninety days. Now we see that there are 1260 days before the sacrifice ceases and 1290 days afterward. That comprises the Jewish lunisolar seven years of the Tribulation, after which the saints enter the ark. Then we are given another count of 1335 days from the “midst of the week” until the resurrection. (12) Blessed is he that waiteth, and cometh to the thousand three hundred and five and thirty days. (13) But go thou thy way till the end be; for thou shalt rest (die), and shalt stand in thy lot (resurrection), at the end of the days. This resurrection comes simultaneously with the rapture when the ark lifts off. There it is to the day! The 1260 days for the first 3½ years plus 1335 days past that gives us 2595 days from the time the covenant with many is made until Jesus comes for the resurrection/rapture. So, even though no man in Jesus' day knew, once the covenant begins, we will know the day. The resurrection/rapture only appears to be forty-five days after the end of the Tribulation. In Noah's account the ark left forty days after the tribulation. (Gen.7:10)…After the seven days…. (17)…the flood was forty days upon the earth; and the waters increased, and bare up the ark, and it was lifted up above the earth. There appears to be a five-day difference between the days of Noah and the days of Daniel, but actually, there is none. God, who narrated Noah's account, used solar time, as we have seen, which is actual time, to typify the seven years of tribulation. However, when He gave Daniel's account, we can see that He was using their Jewish lunisolar calendar, which was necessary then to show types and shadows. This calendar was only corrected for solar time after every six years. From the writings of Moses and the prophets, we know that they, by then, had a 360-day year. Multiply this by 3½ and you get the 1260 days of the first 3½ years. They adjusted to solar time after every six years by adding a leap month of thirty days, which would make the second 3½ years 1290 days. We can see that Daniel's figure of 1290 days above for the second 3½ years takes into account a leap month. It appears that the Tribulation will start the year after a leap month, so that six years later, thirty days will be added. This would leave one more year remaining in the Tribulation, which the Jews would not have corrected for solar time by adding five days. Since the Jews only adjusted after every six years, they wouldn't add the five days after the final (or seventh) year. This is also proven by the equation: 1260 + 1290 = 2550 but 7 x 365 = 2555. The Jews were five days short of a 365-day year. However, most of the Gentiles have these five days included in every year of 365 days. With this five-day solar correction to Daniel's account, he and Noah are in total agreement. Jesus takes His saints forty days after the Tribulation, which is 2595 days after the covenant is made. There is one more calculation before we include all of this in one chart and that is the return of the Lord with His saints. (Gen.7:11) In the six hundredth year of Noah's life, in the second month, on the seventeenth day of the month, on the same day were all the fountains of the great deep broken up, and the windows of heaven were opened. (17) And the flood was forty days upon the earth; and the waters increased, and bare up the ark, and it was lifted up above the earth. That was when the flood started and this is when it ended with their return. (8:13) And it came to pass in the six hundred and first year…. (14) And in the second month, on the seven and twentieth day of the month, was the earth dry. (15) And God spake unto Noah, saying, (16) Go forth from the ark, thou, and thy wife, and thy sons, and thy sons' wives with thee. Since we have seen that the Bible says the flood of wrath is a year, this text has to agree with that. Considering that they had a 354-day lunar year at that time, if we started at the beginning of the day stated in verse 14, when the waters dried up, we would have approximately a 365-day solar year. Or, if we started at the same time on each day and they left the ark the next morning, we would have a 365-day solar year. If we subtract from the forty days that they were in the ark, we see that 325 days after the ark left, they set foot on earth (365 - 40 = 325). This brings us to day 2920 from the making of the covenant (365 x 8 years = 2920 days). On this day, as it was with Noah, the Lord appears with His wife and children. (Another symbol seen here is that the ark is Jesus in Whom the family of Noah, meaning “rest,” abided.) This is when Noah sacrificed the beasts on an altar (20) and God said He would not “again smite any more everything living” (21). This is when the Lord and His saints return to sacrifice the armies of the beasts of the nations (Rev.19:11-18). The Lord called this “a great sacrifice upon the mountains of Israel” (Eze.39:17). Thus, we are given the signs to read in our day that from the time the covenant is made, unto the coming of the Lord for His saints, is 2595 days and His return with His saints is 2920 days. The above figures of two witnesses, Noah and Daniel, let us know that God included no fractions of .24 in the 365-day year. The Jewish solar correction from 1260 to 1290 for six years changed their 360-day year in Daniel's account to 365 days just as in Noah's account. Why no fraction? We just had proof that judgments can affect the rotation of the Earth, changing the number of days in a year. The earthquake on December 26, 2004, off the west coast of northern Sumatra in the Indian Ocean, was said by scientists to have tilted the Earth by an extra 2.5 centimeters and sped up the rotation by some three microseconds, and much greater, and more frequent earthquakes are coming. We are told in Scripture that the earth will be struck by meteors and that it “shall stagger like a drunken man” (Isa.24:20). These kinds of judgments could easily slow the rotation. This would lengthen the days but shorten the number of days in a year, possibly by .24. I am sure this will bring to some minds Jesus' words. (Mat.24:22) And except those days had been shortened, no flesh would have been saved: but for the elect's sake those days shall be shortened. The primary meaning of this is that God's elect leave in the ark before the end, shortening the number of days for the “elect's sake” but not for the wicked. Perhaps there is a secondary symbolic meaning here as well. Another objection that some might have is that 1260 days does not bring us to a perfect “midst of the week.” The Hebrew word used here for midst is chatsi, and it's not used in the Bible to mean “perfect center.” “And the sun stood still, and the moon stayed…And the sun stayed in the midst of heaven” (Jos.10:13), “take me not away in the midst of my days” (Psa.102:24), “the Mount of Olives shall be cleft in the midst” (Zech.14:4). See what I mean? However, 1260 days does bring us to the “midst” of the lunar days in this week. It also brings us between the lunar and solar corrected days. We see conclusively that the saints will be here for forty days of the wrath, although they are not in the wrath, for they are in the ark, which also represents fully abiding in Jesus. (1Th.5:9) For God appointed us not unto wrath, but unto the obtaining of salvation through our Lord Jesus Christ. The Passover was a type of this forty-day preservation in the spiritual ark. The Passover and the Ark are both the last judgment before the saints leave Egypt as a type of the world. The Lord said to me, “During that last forty days there will be a corporate, Psalm 91, Passover of the curse for the saints.” We hear from many that the Lord will come “as a thief in the night” (1Th.5:2) in a pre-Tribulation rapture of the Church. After the judgments on Egypt (a type of the world), Israel was freed to leave at midnight (Exo.12:29-31), which is also when the wise virgins left (Mat.25:6). Then, as in Noah's Day of the Lord, the Egyptians were killed by a flood at the Red Sea. Midnight for an overwhelmingly Gentile Church is the end of one day and the beginning of a new day, the Day of the Lord, when the world is destroyed. Let us see when the thief comes. (1Th.4:16) For the Lord himself shall descend from heaven, with a shout, with the voice of the archangel, and with the trump of God: and the dead in Christ shall rise first; (17) then we that are alive, that are left, shall together with them be caught up in the clouds, to meet the Lord in the air: and so shall we ever be with the Lord. (5:1) But concerning the times and the seasons, brethren, ye have no need that aught be written unto you. (2) For yourselves know perfectly that the day of the Lord so cometh as a thief in the night. Here we see that the Lord's coming in the Day of the Lord is as a “thief,” but when is that? (2Pet.3:10) But the day of the Lord will come as a thief; in the which the heavens shall pass away with a great noise, and the elements shall be dissolved with fervent heat, and the earth and the works that are therein shall be burned up. Peter tells us plainly that the thief comes not at the beginning of the Tribulation but when the earth is burned up in the last Day of the Lord! (11) Seeing that these things are thus all to be dissolved, what manner of persons ought ye to be in [all] holy living and godliness, (12) looking for and earnestly desiring the coming of the day of God, by reason of which the heavens being on fire shall be dissolved, and the elements shall melt with fervent heat? We are not told to look for a secret pre-Tribulation rapture, but to live holy lives to escape the wrath of God when heaven and earth will be destroyed. (13) But, according to his promise, we look for new heavens and a new earth, wherein dwelleth righteousness. Noah lived a holy life, went through the seven days/years and escaped at the beginning of the wrath, and came down on a new earth, for the first earth was destroyed by the flood. Everything will happen according to type. (1Cor.10:11) Now these things happened unto them (Israel) by way of example (Greek: “figure or type”); and they were written for our admonition (Christians), upon whom the ends of the ages are come. God will finish His born-again creation on this morning of the seventh millennial day as He did with the natural creation. (Gen.2:2) And on the seventh day God finished his work which he had made…. This morning of the seventh millennium is the seventh day for “one day is with the Lord as a thousand years, and a thousand years as one day” (2Pet.3:8). A morning of a thousand-year day could be years instead of hours. However, we are told that the city of God will be saved from the raging nations and the melting earth “at the dawn of morning,” which narrows the time down considerably. (Psa.46:5) God is in the midst of her; she shall not be moved: God will help her, and that right early (Hebrew: “at the dawn of the morning”). (6) The nations raged, the kingdoms were moved: He uttered his voice, the earth melted. What we will now prove is that early at the dawning of the seventh millennium, after seven years of tribulation, at the seventh or last trump, with a great shout, the saints will enter the heavenly New Jerusalem. For proof of this, consider these promises and the type that follows. As we have seen, “the Lord himself shall descend from heaven, with a shout” (1Th.4:16), and “we shall all be changed…at the last trump” (1Cor.15:51- 52). Notice that “all” will be changed at the “shout” of the “last trump.” In an attempt to make a pre-Tribulation rapture fit, some have adopted the oxymoron that there are two last trumps. However, in Revelation 10:7 the only last trump, which is the seventh, is the time in which “is finished the mystery of God.” (Rev.11:15) And the seventh angel sounded (last trump); and there followed great voices in heaven (saints), and they said, The kingdom of the world is become [the kingdom] of our Lord…. (16) And the four and twenty elders… worshipped God, (17) saying…thou hast taken thy great power, and didst reign. (18) And the nations were wroth (Tribulation), and thy wrath came (Day of the Lord or flood), and the time of the dead to be judged (resurrection), and [the time] to give their reward to thy servants the prophets, and to the saints, and to them that fear thy name, the small and the great; and to destroy them that destroy the earth. The last trump is the time when the Lord takes personal possession of the world, His saints are brought to heaven and given their reward, and the wrath of God is poured out on the nations who are left. Therefore, the last trump rapture is at the end of the Tribulation, in the beginning of the flood of God's vengeance, the Day of the Lord! (Isa.34:8) For the Lord hath a day of vengeance, a year of recompense for the cause of Zion. The apostate (fallen away) Christians will not escape this wrath any more than the apostate Jews escaped the wrath in 70 A.D., when the true people of God fled to the mountains, a type of the rapture. The unripe figs will be cast down at this time (Rev.6:13) and the lukewarm spewed out of the body of Christ (Rev.3:16) to partake of God's wrath. Let's see more proof of when this last trump shout comes. Look at a type, which is fulfilled on the morning of the “seventh day,” representing the morning of the seventh thousand-year day, which is where we are now. Joshua, which is Hebrew for Jesus, brought the saints out of the wilderness, representing the end of the Tribulation. Here, the Israelites came to the city of Jericho. Like heaven, it was an impenetrable fortress for mere man to enter. This was the first city of the Promised Land, representing the New Jerusalem. Here, they compassed the city “seven times.” “Times” are used for years of tribulation in Revelation 12:14,6. “A time (one year), and times (two years), and half a time (half a year)” were “a thousand two hundred and threescore days” or 3½ years. While compassing the city “seven times” they blew “seven trumpets,” representing the seven trumps of the seven years of Tribulation and resurrection/rapture. Then the saints gave a “great shout” and the wall separating them from the New Jerusalem fell. The falling of the wall represents the falling of the flesh as the saints receive their new bodies to “go up” into their Promised Land. Here it is: (Jos.6:4) And seven priests shall bear seven trumpets of rams' horns before the ark (before the coming of the Lord): and the seventh day (seventh millennium) ye shall compass the city seven times (seven-year tribulation), and the priests shall blow the trumpets (seven trumpets of tribulation, resurrection/rapture). (5) And it shall be, that, when they make a long blast with the ram's horn (the last trump), and when ye hear the sound of the trumpet, all the people shall shout with a great shout; and the wall of the city shall fall down flat, and the people shall go up every man straight before him (saints raptured around the world). From clear Biblical chronology, we have come to the beginning of the seventh thousand-year day from Adam. According to this type we are now on the threshold of the seven years and seven trumpets of tribulation, before entering the heavenly New Jerusalem with a great shout. Later this is repeated in the text but the timing is narrowed to “early at the dawning of the day.” (15) And it came to pass on the seventh day (seventh millennium), that they rose early at the dawning of the day (that is where we are now!), and compassed the city after the same manner seven times: only on that day they compassed the city seven times (the Tribulation). (16) And it came to pass at the seventh time (end of the Tribulation), when the priests blew the (seven) trumpets, Joshua (Hebrew: “Jesus”) said unto the people, Shout; for the Lord hath given you the city. From this, you can clearly see that the rapture will come early at the dawning of the seventh millennium, after seven years of tribulation, at the seventh or last trump, with a great shout, as the saints enter the New Jerusalem. The Feast of Trumpets has long been thought to be the time of Jesus' return for His saints, even by the pre-Tribulation rapture multitudes. (Lev.23:24) Speak unto the children of Israel, saying, In the seventh month, on the first day of the month, shall be a solemn rest (Sabbath) unto you, a memorial of blowing of trumpets, a holy convocation (Hebrew: “rehearsal”). This feast is a rehearsal for the rapture/resurrection, which also happens after the “blowing of (seven) trumpets” during the previous seven years. It is fulfilled on a Sabbath, which represents the seventh thousand-year Sabbath day. It is also fulfilled on the first day of the seventh month, which at least says that spiritually it will be very early on the seventh thousand-year day. However, the rapture/resurrection could also physically happen on the first day of the seventh Hebrew month, Tishri, which is our September/October. This feast is celebrated with joy and solemnity. During the daily prayer service, a ram's horn or shofar is sounded, representing the last trump. Jewish - the seven days of the creation of the world, and it is a day when God takes stock of all of His creation. Likewise, on that anniversary, God could finish His born-again creation by taking the saints early on the morning of the seventh thousand-year day. Rosh Hashanah means “head of the year” in Hebrew. The Jews believe that God's judgment on this day determines the course of the coming year. This turns out to be true spiritually, for the rapture/resurrection is a judgment that determines who will go through that year called the Day of the Lord. In order to see this timing in the feasts of Israel, I want to share with you a wonderful revelation that the Lord gave me. There are four types seen in Israel's experience that give the timing for the coming days: their Time in Egypt; their Time in the Wilderness; and two types of their Time in the Promised Land. These tell the end time story of the last eight years. Earlier in the Hidden Manna book, I shared what I call the Panoramic View, in which these types tell one consecutive story when laid end to end. The people of God were saved from bondage to the Egyptians, the old man, and were baptized in the sea. Then they were tried in their wilderness tribulation to prove who would go to the heavenly Promised Land. In this view, it is clear that the people of God will not jump from Egypt to the Promised Land of heaven without going through the wilderness, as pre-tribbers believe. These four types in Israel's experience can also be seen in what I call the Parallel View, which is another fulfillment of the last eight years for the Church. Let me explain each individual type first and then we will see them in parallel. 1) [The Time in Egypt] – The judgments come upon the world in the Tribulation, as they did in Egypt, and then the saints escape to heaven as the wicked die in the flood of wrath at the Red Sea. 2) [The Time in the Wilderness] – The saints are tried in their wilderness tribulation and then escape to the heavenly Promised Land. 3) [The Time in the Promised Land] – In the Tribulation the spiritual man, as the Israelite was, will be highly motivated and empowered to take the “sword of the Spirit, which is the word” (Eph.6:17) and conquer the carnal man in the Promised Land of his own life or soul. (2Cor.4:16)…Though our outward man is decaying, yet our inward man is renewed day by day. As the old carnal man is conquered we become the heavenly land of rest, bearing the fruit of the spiritual man. (1Cor.3:9) For we are God's fellow-workers: ye are God's husbandry (Greek: “tilled land”), God's building. (Isa.5:7) For the vineyard of the Lord of hosts is the house of Israel…. If we walk by faith in the promises, then we take the land, and if not, then the old man takes it back and the fruit is corrupted. (Mal.3:11) And I will rebuke the devourer for your sakes, and he shall not destroy the fruits of your ground; neither shall your vine cast its fruit before the time in the field (world), saith the Lord of hosts. (12) And all nations shall call you happy; for ye shall be a delightsome land, saith the Lord of hosts. Carnal Christians can lose their fruit in this world and never fully enter the kingdom. As they submit to the carnal man he wins the battle for their Promised Land, and Christ in them, Who is the spiritual man, will be crucified again. (Heb.6:4) For as touching those who were once enlightened and tasted of the heavenly gift, and were made partakers of the Holy Spirit, (5) and tasted the good word of God, and the powers of the age to come, (6) and [then] fell away, it is impossible to renew them again unto repentance; seeing they crucify to themselves the Son of God afresh, and put him to an open shame. (7) For the land which hath drunk the rain (of the Word) that cometh oft upon it, and bringeth forth herbs meet for them for whose sake it is also tilled, re­ceiveth blessing from God: (8) but if it beareth thorns and thistles, it is rejected (Greek: “reprobated”) and nigh unto a curse; whose end is to be burned. Those who do not take seriously the command to drive the carnal man's lusts of the flesh from their land will be reprobated. 4) [The Time in the Promised Land] – While physical Israel had a physical Promised Land, spiritual Israel, the Church, has a spiritual Promised Land. And while the land of this world will be destroyed, the spiritual land of the life of the righteous will be healed, for like their Lord, their “kingdom is not of this world” (Joh.18:36). (2Chr.7:14) If my people, who are called by my name, shall humble themselves, and pray, and seek my face, and turn from their wicked ways; then will I hear from heaven, and will forgive their sin, and will heal their land. In the Tribulation, the saints first conquer their flesh so that their personal Promised Land is healed. Then they become in totality the spiritual man. These, as those who go in the ark, are God's heavenly land of rest, for “Noah” in Hebrew means “rest.” As Noah went through the seven days in type, the righteous will conquer themselves in their tribulation. After the Tribulation at the last trump, the world itself becomes their physical Promised Land. (Rev.11:15) And the seventh angel sounded; and there followed great voices in heaven, and they said, The kingdom of the world is become [the kingdom] of our Lord, and of his Christ…. (Mat.5:5) Blessed are the meek: for they shall inherit the earth. When this world also becomes the saints' kingdom, then they can conquer the enemies in the earthly Promised Land. The wicked will be under their feet in judgment just as it was with Noah. (Mal.4:3) And ye shall tread down the wicked; for they shall be ashes under the soles of your feet in the day that I make, saith the Lord of hosts. In the Parallel View, these four types tell one complete story of the last eight years of the Tribulation and Day of the Lord. Imagine making three transparencies of these three types and laying them on top of one another so that all three can be seen at one time. In this way, we can see the full end time story. As the judgments fell upon Egypt so they will fall on the world in the Tribulation of the saints. During this time, the saints will be sanctified by driving the carnal man from the Promised Land of their lives so the kingdom of heaven is fully manifested in them. Then, in the rapture/resurrection, they fully enter the kingdom and conquer the wicked in the Promised Land of this world in the Day of the Lord's wrath. We see from all of the types that there is no pre-Tribulation-all-fly-away rapture. God's plan is to manifest His character of patience, faith, hope, love, and perfection in the saints through the Tribulation trials. (Rom.5:3)…We also rejoice in our tribulations: knowing that tribulation worketh stedfastness; (4) and stedfastness, approvedness (character); and approvedness, hope: (5) and hope putteth not to shame; because the love of God hath been shed abroad in our hearts…. (Jas.1:2, Numeric) Count it all joy, my brethren, when ye fall into manifold temptations (trials); (3) knowing that the proving of your faith worketh patience. (4) And let patience have [its] perfect work, that ye may be perfect and entire, lacking in nothing. Taking the people of God out of this world, when they are unsanctified and unregenerate, would defeat God's purpose.

Heading into their Week 10 bye on November 7, 2025, the Cincinnati Bengals sit at 3-6, a record that masks a tale of two teams: an offense firing on all cylinders under Joe Flacco's steady hand, and a defense that's not just bad—it's etching itself into the annals of NFL infamy. Paul Brown Stadium buzzes with cautious optimism for the attack, but the back end's collapse has fans dreaming of duct tape and prayer. Joe Flacco, the 40-year-old bridge quarterback thrust into the spotlight amid Joe Burrow's latest injury woes, has been nothing short of revelatory. In six starts, he's posted a 105.2 passer rating, slicing defenses with a 71% completion clip and 12 touchdowns to just three picks. His pocket presence—honed from two Super Bowl runs—has unlocked the Bengals' weapons. Ja'Marr Chase is a one-man highlight reel, scorching secondaries for 1,100 yards and nine scores, while Tee Higgins' midseason return has added a vertical terror, averaging 18 yards per catch. The run game? Revitalized, with Chase Brown pounding out 650 yards at 5.2 per carry, feeding off an offensive line that's gelled into a mauling unit. They've erupted for 31 points per game over the last four outings, turning shootouts into symphonies. Flacco's veteran savvy—calling audibles like a chess master—has this group humming, a far cry from the Burrow-less sputters of years past. Yet, for all the offensive fireworks, the defense is a dumpster fire of historic proportions. Surrendering 35 points per contest—the worst in franchise lore and bottom-feeder league-wide—they've allowed 4,200 total yards already, more than most full seasons. The secondary is Swiss cheese: corners like Cam Taylor-Britt and Mike Hilton torched for 1,200 passing yards and 12 TDs, with safeties Vonn Bell and Jordan Battle whiffing tackles like pros at a piñata party. Up front, the pass rush is anemic—eight sacks total, none from a depleted D-line missing B.J. Hill to injury. Run stuffers? Laughable, coughing up 160 yards per game on the ground. Lou Anarumo's schemes look like relics from the West Coast offense era. Zac Taylor's squad enters the break with a prayer: harness the bye for scheme tweaks and youth infusions. Offense can carry them to 9-8 and a wild-card sniff, but without defensive voodoo—trades? Miracles?—this Bengal pride risks another winter of what-ifs. Flacco's magic buys time, but history whispers: firepower alone doesn't forge rings. Fans roar for resurrection; the D must awaken, or it's just Bengal fireworks fizzling in the Ohio chill Music from #InAudio: https://inaudio.org/ Track Name Holy (Trap). Music from #InAudio: https://inaudio.org/ Track Name Exercise (Rock). #Bengals #NFL #OffTheBench

It was a brand new parking lot, but now it's a construction nightmare. The subcontractor allegedly returned to the site and left a parking lot looking like Swiss cheese. A California driver made a creative attempt to get out of a ticket for a recent traffic violation, police said. Please Like, Comment and Follow 'Philip Teresi on KMJ' on all platforms: --- Philip Teresi on KMJ is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- Philip Teresi on KMJ Weekdays 2-6 PM Pacific on News/Talk 580 AM & 105.9 FM KMJ | Website | Facebook | Instagram | X | Podcast | Amazon | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

It was a brand new parking lot, but now it's a construction nightmare. The subcontractor allegedly returned to the site and left a parking lot looking like Swiss cheese. A California driver made a creative attempt to get out of a ticket for a recent traffic violation, police said. Please Like, Comment and Follow 'Philip Teresi on KMJ' on all platforms: --- Philip Teresi on KMJ is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- Philip Teresi on KMJ Weekdays 2-6 PM Pacific on News/Talk 580 AM & 105.9 FM KMJ | Website | Facebook | Instagram | X | Podcast | Amazon | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

Tessara Therapeutics, a pioneering biotech start-up based in Melbourne, has developed a platform which creates 3D human brain models using stem cells.Its RealBrain technology generates reproducible, scalable micro-tissues that mimic the complexity of the human brain. Ready to accelerate neural drug discovery – without using animal models.From working with CSIRO's Kickstart program, receiving a CRC-P grant with Xylo Bio, and the University of Sydney  to develop neuroplastogens to research the treatment of addiction disorders and inking a new agreement with Swiss based InSphero, Tessara Therapeutics is helping to unlock human neuroscience. Joining us on the MTPConnect podcast is Tessara Therapeutics CEO and Managing Director, Dr Christos Papadimitriou to tell us more about their innovation to accelerate neural drug discovery and their plans to take this technology global.

Nowadays it's hard to imagine Maurice Ravel as a "bad-boy" revolutionary, a member of a group whose name can be loosely translated as The Hooligans. To most listeners today, Ravel's music is the very picture of sumptuous beauty. But the group he belonged to, Les Apaches ("The Hooligans"), earned its name because of its members' uncompromising attitudes about music; attitudes that clashed sharply with the conservative tastes of the establishment. Another composer who belonged to Les Apaches was the Spanish composer Manuel de Falla. Falla is certainly not as well known as Ravel, but the two became fast friends when he arrived in Paris in 1907. They formed a kind of mutual-admiration society that proved immensely fruitful for both of them. Falla was deeply impressed by Ravel's Spanish-inflected music, marveling at its authenticity given that Ravel was French. But Ravel, now a symbol of French music, was the son of a Swiss father and a Spanish-speaking mother, and he was born just eleven miles from the Spanish border in the Basque region. His Spanish voice was no affectation; it came from somewhere deep within, and Falla noticed this immediately, remarking that Ravel's Rapsodie espagnole was "a Spain ideally presented by his mother." Today on the show we'll explore the Spanish world of Falla and Ravel through two central works: Falla's Nights in the Gardens of Spain and Ravel's Rapsodie espagnole. These pieces, both astonishing in their creativity and craftsmanship, offer a wonderful opportunity to compare and contrast the music and approaches of these two close friends. We'll also talk about Les Apaches and their goals, legacy, and some of their legendary members. All this and more is coming up on this final collaboration on Ravel and Friends with G. Henle Publishers! Join us!

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We break down a record breaking NYC Marathon, the news Grant Fisher is skipping World Cross Country and a lot more. Want a 2nd podcast every week? And a super soft tshirt? Join the LetsRun.com Supporters Club today for exclusive content, a bonus weekly podcast, shoe savings, and more. Cancel anytime .https://www.letsrun.com/subscribe Hellen Obiri smashed the New York City Marathon record from 2003 and went sub 2:20 as Benson Kipruto became the first man to win all three major American marathons. American Fiona O'Keefe impressed in 4th as unheralded Joel Reichow was 6th for the US men. Plus what happened with Jane Hedengren at the Big 12s, should theWorld Athletics Athlete of the Year award process be revamped, and RIP legendary coach Clyde Hart. Show notes: 00:00 New York records & revelations, Grant Fisher OUT of World cross, Parker Valby's return 00:22 Introduction and Podcast Overview 04:28 Hellen Obiri goes sub 2:20 and gets NYC course record 10:23 American women 4 of the 5 fastest American times ever in NY 19:41 Men's race and crazy finish 24:52 Could Conner Mantz have won? 30:46 The Swiss orienteering guy 36:14 Eliud Kipchoge's Performance and Future Plans 46:49 Where your dreams become reality Joel Reichow first American 51:25 Minnesota Distance Elite impresses 53:01 Nick Thompson's Marathon 54:41 Is Parker Valby back? 59:52 Grant Fisher's skipping world cross 01:03:25 World Cross Country Championships Debate 01:09:25 Des Linden downplays the marathon and shitting yourself during a race 01:13:20 NCAA Cross Country Highlights 01:18:16 Josh Hoey's Coaching Changes 01:26:45 World Athletics AOY "controversy" 01:35:28 Tribute to Clyde Hart Contact us: Email podcast@letsrun.com or call/text 1-844-LETSRUN podcast voicemail/text line. Want a 2nd podcast every week? And savings on running shoes? Join the LetsRun.com Supporters Club today for exclusive content, a bonus weekly podcast, shoe savings, and more. Cancel anytime .https://www.letsrun.com/subscribe Check out the LetsRun.com store. https://shop.letsrun.com/ We've got the softest running shirts in the business. Thanks for listening. Please rate us on your podcast app and spread the word to friend. Find out more at http://podcast.letsrun.com Send us your feedback online: https://pinecast.com/feedback/letsrun/b02f9273-f593-4fb6-a8ac-266ee8d591a1

We break down a record breaking NYC Marathon, the news Grant Fisher is skipping World Cross Country and a lot more. Want a 2nd podcast every week? And a super soft tshirt? Join the LetsRun.com Supporters Club today for exclusive content, a bonus weekly podcast, shoe savings, and more. Cancel anytime .https://www.letsrun.com/subscribe Hellen Obiri smashed the New York City Marathon record from 2003 and went sub 2:20 as Benson Kipruto became the first man to win all three major American marathons. American Fiona O'Keefe impressed in 4th as unheralded Joel Reichow was 6th for the US men. Plus what happened with Jane Hedengren at the Big 12s, should theWorld Athletics Athlete of the Year award process be revamped, and RIP legendary coach Clyde Hart. Show notes: 00:00 New York records & revelations, Grant Fisher OUT of World cross, Parker Valby's return 00:22 Introduction and Podcast Overview 04:28 Hellen Obiri goes sub 2:20 and gets NYC course record 10:23 American women 4 of the 5 fastest American times ever in NY 19:41 Men's race and crazy finish 24:52 Could Conner Mantz have won? 30:46 The Swiss orienteering guy 36:14 Eliud Kipchoge's Performance and Future Plans 46:49 Where your dreams become reality Joel Reichow first American 51:25 Minnesota Distance Elite impresses 53:01 Nick Thompson's Marathon 54:41 Is Parker Valby back? 59:52 Grant Fisher's skipping world cross 01:03:25 World Cross Country Championships Debate 01:09:25 Des Linden downplays the marathon and shitting yourself during a race 01:13:20 NCAA Cross Country Highlights 01:18:16 Josh Hoey's Coaching Changes 01:26:45 World Athletics AOY "controversy" 01:35:28 Tribute to Clyde Hart Contact us: Email podcast@letsrun.com or call/text 1-844-LETSRUN podcast voicemail/text line. Want a 2nd podcast every week? And savings on running shoes? Join the LetsRun.com Supporters Club today for exclusive content, a bonus weekly podcast, shoe savings, and more. Cancel anytime .https://www.letsrun.com/subscribe Check out the LetsRun.com store. https://shop.letsrun.com/ We've got the softest running shirts in the business. Thanks for listening. Please rate us on your podcast app and spread the word to friend. Find out more at http://podcast.letsrun.com Send us your feedback online: https://pinecast.com/feedback/letsrun/608b4d77-247d-4291-bccb-0b983d2032f7

If you're working on your Switzerland itinerary and want to go beyond the usual tourist stops, this episode is for you! I'm sharing three destinations I recently visited that completely charmed me, each one offering something a little different, a little quieter, and a lot more local.First up is Savognin, a peaceful alpine village in Parc Ela that's close to the Landwasser Viaduct, a must-see if you love scenic train views or hiking. It's a great place to slow down and enjoy nature.Next, I take you to Lenk Switzerland in the Bernese Oberland. It's one of those Swiss ski towns that's perfect for families, with wide open spaces and a relaxed vibe. I stayed at the beautiful Lenkerhof Gourmet Spa Resort and can't wait to tell you all about it.And finally, we head to Winterthur, just a short train ride from Zürich. It's full of culture, cozy cafes, and some amazing Switzerland museums. I stayed at the lovely Park Hotel Winterthur, which I highly recommend. If you're dreaming of authentic Swiss towns and villages, beautiful landscapes, or relaxing family ski resorts, these spots deserve a place in your Switzerland vacation.Safe travels,Carolyn

AP correspondent Ed Donahue reports on a call for respect for yodeling.

Ewelina Kurtys is a neuroscientist and Strategic Advisor at FinalSpark, a Swiss company building computers from living brain cells. We talk about how neurons differ from silicon chips, why they're more energy-efficient, how they're grown and programmed in the lab, and how biocomputing could shape the future of AI. Connect and Learn More:

Join me for an inspiring conversation with Josie Cox, award-winning journalist, author of Women Money Power, and founding editor of The Persistent. Josie's journey from a tiny Swiss village to becoming one of the most compelling voices in economic equality is a testament to the power of purpose-driven work and unwavering conviction. In this deeply personal episode, Josie shares her unique upbringing as a "third culture kid" — growing up in Switzerland to a Czech mother and English father, navigating multiple languages and cultures, and learning early on about inequality when she transitioned from public school to an international school system. We explore how these formative experiences shaped her understanding of socioeconomic differences and fueled her passion for financial journalism. Josie opens up about her career path from Reuters in Frankfurt to London and eventually New York City, making crucial decisions that prioritized passion over paychecks. She candidly discusses the tension between artistic fulfillment and financial security, her experience with eating disorders during college, and how meeting her now-husband transformed her understanding of partnership and shared resources. Most powerfully, Josie reveals the moment that inspired her book *Women Money Power* — an off-the-record interview with a prominent CEO whose dismissive views on women's economic ambition became her call to action. Her mission is clear: to illuminate why economic inequality persists and to give courage to those fighting against it. This conversation is essential listening for anyone interested in economic justice, the intersection of gender and finance, and how one person's voice can amplify change across generations.  Key Topics: Choosing passion over profit: starting a journalism career despite modest pay Navigating relationships and money with partners at different income levels Combining finances in marriage and recognizing the value of unpaid labor Why the gender pay gap persists and what we can do about it The legacy she hopes to leave for her daughter and future generations Speaking truth to power through journalism and advocacy   Connect with Josie Cox online: Website:https://www.josiecox.com Book: Women Money Power: The Rise and Fall of Economic Equality LinkedIn: https://www.linkedin.com/in/josie-cox-68476a52/ Find more from Syama Bunten: Instagram: @syama.co, @gettingrichpod Website: wealthcatalyst.com Podcast: wealthcatalyst.com/getting-rich-together-podcast Download Syama's Free Resources: wealthcatalyst.com/resources Wealth Catalyst Summit: wealthcatalyst.com/summits Speaking: syamabunten.com Big Delta Capital: www.bigdeltacapital.com  

The great French soprano Rachel Yakar died on 24 June 2023 at the age of 87. As she frequently performed opposite our last subject, Swiss tenor Eric Tappy, this episode makes a suitable pendant to that one. Celebrated for her transcendent performances of Baroque music, (Monteverdi and the French Baroque in particular), Yakar was (like previous podcast subjects Eugene Holmes, Oralia Domínguez, Hana Janků, Gwendolyn Killebrew, and Teresa Żylis-Gara) also a member of ensemble of the Deutsche Oper am Rhein in Düsseldorf and Duisburg, with which company she performed for more than 25 years, singing a dizzying range of repertoire, everything from Mélisande to Arabella, Liù to Rusalka, Euridice to Desdemona. She also performed Donna Elvira and the Marschallin at Glyndebourne; and was an unforgettable Poppea in the Ponnelle-Harnoncourt Monteverdi cycle filmed for Unitel. In her prime she was also a frequent visitor to the recording studio, singing everything from Rameau to Varèse, Mozart to Messiaen, with conductors from Harnoncourt to Boulez, Leonhardt to Nagano. She was also a devoted song recitalist and in the later years of her career, she made two recordings of melodies for Virgin Records with the admirable support of her long-term accompanist Claude Lavoix. For the majority of this episode, I have chosen excerpts from both of those recordings, featuring the songs of Fauré and Hahn, which include settings of poets central to their output, including Paul Verlaine, Armand Silvestre, Léconte de Lisle, and Théodore de Banville, supplementing it with additional material in French by Ravel, Lekeu, Clérambault, Messiaen, and Poulenc. Yakar, who, like Régine Crespin and Nadine Denize, studied under the French dramatic soprano Germaine Lubin, was renowned for her faultless technique, her acting prowess, her peerless French diction, and her communicative artistic sensibility, traits of which are all in evidence in all of her recordings from the 1960s through the end of her career in the mid-1990s. Yakar was especially treasured by her colleagues, friends, and students for the warmth and effervescence of her personality, and her devotion to passing on her knowledge and experience to a younger generation of singers. May you delight in the delicacy, humor, precision, and pathos of one of the most prodigiously gifted and versatile vocal artists of her generation. Countermelody is a podcast devoted to the glory and the power of the human voice raised in song. Singer and vocal aficionado Daniel Gundlach explores great singers of the past and present focusing in particular on those who are less well-remembered today than they should be. Daniel's lifetime in music as a professional countertenor, pianist, vocal coach, voice teacher, and author yields an exciting array of anecdotes, impressions, and “inside stories.” At Countermelody's core is the celebration of great singers of all stripes, their instruments, and the connection they make to the words they sing. By clicking on the following link (https://linktr.ee/CountermelodyPodcast) you can find the dedicated Countermelody website which contains additional content including artist photos and episode setlists. The link will also take you to Countermelody's Patreon page, where you can pledge your monthly or yearly support at whatever level you can afford.

This week on Superlative, host Ariel Adams, founder of aBlogtoWatch.com, welcomes Jean-Christophe Babin, CEO of BVLGARI and the Head of LVMH Watches, for an in-depth and inspiring conversation about the future of luxury watchmaking. Our guest shares how BVLGARI continues to evolve by merging Italian creativity and Swiss precision, bringing emotion and innovation together in collections like the Serpenti and Octo Finissimo. He discusses the brand's commitment to designing true feminine timepieces with their own mechanical movements, the growing importance of community through initiatives like the Octo Lovers, and how digital platforms and AI are transforming how luxury brands connect with their audiences. Babin also reflects on the origins of Geneva Watch Days and how collaboration, culture, and inclusivity continue to shape the industry's progress. If you enjoy hearing from visionary leaders who are redefining craftsmanship, design, and leadership in the modern luxury world, this episode is not to be missed.Keep up with Jean-Christophe Babin:- Website: https://www.bulgari.com/ - Instagram: https://www.instagram.com/jc.babin/ Check out this week's sponsor - Jack Mason Watches:- https://jackmasonbrand.com/ SUPERLATIVE IS NOW ON YOUTUBE! To check out Superlative on Youtube as well as other ABTW content:- YouTube - https://www.youtube.com/@ablogtowatch To check out the ABTW Shop where you can see our products inspired by our love of Horology:- Shop ABTW - https://store.ablogtowatch.com/To keep updated with everything Superlative and aBlogtoWatch, check us out on:- Instagram - https://www.instagram.com/ablogtowatch/- Twitter - https://twitter.com/ABLOGTOWATCH- Website - https://www.ablogtowatch.com/If you enjoy the show please Subscribe, Rate, and Review!

Swiss cheese agreements. Overspending by big tech - could that be their  downfall? A rate cut in the dark and AI's Impact on Future Workforce. Guest: Vitaliy Katsenelson is discussing the basic math of the markets, including where to actually find bargains. NEW! DOWNLOAD THIS EPISODE'S AI GENERATED SHOW NOTES (Guest Segment) Follow @andrewhorowitz Vitaliy Katsenelson, born  and raised in Murmansk, Russia (the home for Russia‘s northern navy fleet, think Tom Clancy‘s Red October). Immigrated to the US from Russia in 1991 with all his  family three brothers, father, and stepmother. His  professional career is easily described in one sentence: He invest, He educates, he writes, and he could not dream of doing anything else. He is Chief Investment Officer at Investment Management Associates, Inc (IMA), a value investment firm based in Denver, Colorado. After he received his  graduate and undergraduate degrees in finance (cum laude) from the University of Colorado at Denver, and finished his  CFA designation, he wanted to keep learning. He figured the best way to learn is to teach. At first he taught an undergraduate class at the University of Colorado at Denver and later a graduate investment class at the same university that he designed based on his  day job. He found that the university classroom was not big enough, so he started writing. He writes a monthly column for Institutional Investor Magazine and he has  written articles for the Financial Times, Barron‘s, BusinessWeek, Christian Science Monitor, New York Post, and the list goes on. He was profiled in Barron‘s, and has  been interviewed by Value Investor Insight, Welling@Weeden, BusinessWeek, BNN, CNBC, and countless radio shows. Vitaliy has authored the Little Book of Sideways Markets (Wiley, 2010) and Active Value Investing (Wiley, 2007). Follow @vitaliyk Check this out and find out more at: http://www.interactivebrokers.com/ More information available on Horowitz & Company's TDI Managed Growth Strategy Stocks discussed this week (ORCL), AMZN), (MSFT), (DIS), (AMD), (NVDA), (NOK)

1982 saw supergroup Asia reach the top of the charts with their self-titled debut which would go onto be the #1 selling album in the US that year. Smash hit Heat of the Moment hit #1 on the rock charts and so Geffen pushed them back into the studio for 1983's follow up Alpha which went platinum. To take advantage of this momentum, Geffen Records put together Asia in Asia in late 1983 - the first satellite concert broadcast via MTV in Japan. Clearly this success should have continued into the mid-80s. However, cracks were forming. The Alpha album was rushed and though the tour was successful, singer John Wetton was behaving badly. So with 6 weeks until the Asia in Asia broadcast, he was replaced by Greg Lake (who played with drummer Carl Palmer in Emerson Lake & Palmer). Though the tour and broadcast was a success, Greg didn't fit and eventually John was welcomed back. In early 1984, they began working on their 3rd album, Astra, but again problems arose. John demanded that legendary guitarist Steve Howe be dismissed and they eventually carried on with Swiss guitarist Mandy Meyer (not Mandy Moore). However, between the missing Steve Howe guitar pieces and the fact that music had changed since the summer of 1982, Astra was not the hit Geffen was hoping for. We examine all that went on in the Asia camp during this time and go track by track on Astra as it turns 40. Go was a bit of hit with a big budget video but the album couldn't break the top 60. Though standouts like Hard On Me and Too Late harken back to the original Asia sound, some songs are a bit soft and are lacking that key guitar ingredient that led to their success. John Wetton's voice is incredible and Geoff Downes lays down some amazing, melodic keys but there is a reason this fals short of their first two records. Check out our new website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Ugly American Werewolf in London Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Threads⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LInkTree⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.pantheonpodcasts.com⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode Description                   Episode Description         Sign up to receive this Unreached of the Day podcast sent to you:                          https://joshuaproject.net/people_groups/21846/SZ                                       Dear Friend,       The Batak people of North Sumatra didn't have a written language until 1834. Today, they're one of the largest Christian populations in Indonesia, with over 6 million believers. The transformation happened because someone, a German missionary named Ludwig Nommensen, decided their spiritual poverty was unacceptable. That was 190 years ago. Today, 4,473 people groups are still waiting for their Ludwig Nommensen moment. The People Group Adoption Program launches today, and here's how it works: It meets you where you are. You're not being asked to become a missionary in the field (though if God calls you to that, we'll cheer you on). You're being invited to use your current gifts, prayer, advocacy, networking, research to support those who are already called to go. It's strategic. Every people group in our database has been vetted by researchers and field workers. These aren't randomly selected communities. They're the 100 largest frontier people groups, the populations with the least gospel access and the greatest potential for kingdom impact. It grows with your capacity. Whether you're adopting as a family, church, or organization, the commitment adjusts to what you can offer. Someweekly. Others will fund translation projects. A few will end up moving to the field. All contributions matter. When you adopt a people group today, you'll receive: Immediate next steps for your specific adopted group A digital covenant card to mark your commitment Information about your frontier people group Regular updates as we develop more resources and connections Beyond the practical resources, you'll receive something harder to quantify: the knowledge that you're part of a strategic response to the most urgent spiritual need on our planet. The Batak people have been sending missionaries to unreached groups for decades now. Their story didn't end with their own transformation; it multiplied exponentially.

From Switzerland to Uganda, Kaboo (Jakob Liechti) is blending precision and soul to create a new wave in African music. Known for his organic, Afro-fusion sound and collaborations with A Pass, Baru, Joshua Baraka, and Beenie Gunter, Kaboo has become one of the most exciting producers in East Africa today.In this deep conversation, we talk about:

Send us a textIn this episode, Coach Kobes sits down with Adrian Sutter, founder of Swiss 8, to talk about burnout, corruption, and the rebuild that led him back to his original mission—helping veterans, athletes, and high performers reconnect with purpose through movement, nature, and simplicity.Adrian opens up about the battles behind the scenes with RSLs and veteran organisations, how politics and power derail wellbeing initiatives, and why he chose to step away from the system rather than fight it. From those lessons came a return to first principles—the farm, the tribe, and the eight pillars of performance.Together, they unpack:The real story behind Swiss 8's evolution from app to retreatHow stress, isolation, and loss of purpose mirror across soldiers, athletes, and everyday performersThe eight pillars of Swiss 8—Move, Heal, Breathe, Liberate, Survive, Connect, Defend, TranscendWhy modern psychology and medication often miss the markThe healing power of nature, shared suffering, and manual labourRaising resilient humans through movement, critical thinking, and connectionThis is a raw, open conversation on identity, purpose, and rebuilding what matters—inside and out.

In this episode of the Western Front Association's Mentioned in Dispatches, Nick and Fiona Jenkins discuss their remarkable journey along the entire Western Front. In Walking the Line, they travelled over 1,000 kilometres from the Belgian coast to the Swiss border to discover what physical and emotional traces of the First World War still remain. With humour, resilience and a healthy dose of wine, they traversed former battlefields, forests, cemeteries and mountain passes, producing not only a travelogue but also a moving reflection on history, memory and the meaning of remembrance. Published by Wetsocks Books.

Stage 6 of Gravel Burn did not go according to plan. Strong winds led to treacherous conditions, and after Swiss rider Andri Frischknecht suffered a crash due to high crosswinds, the 144-kilometre stage was neutralised. To recap the day, Payson is joined by South African rider Hayley Preen, who is currently sitting in third place in the GC. They talk about the weather out on course, what it was like to slow roll the rest of the stage after the decision was made to neutralise it, and what they're anticipating for tomorrow's seventh and final stage. This episode was made possible by TrainingPeaks. Listen all the way to the end to hear some of Hayley's numbers from the race so far.Instagram: @withpacepodcastYouTube: Payson McElveen Email: howdy@withpace.cc

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

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

In a series of podcasts taped live at 2025's Money 20/20 in Las Vegas, host Lou Carlozo brings you the latest from one of the premier financial services conferences in the world. On this episode, Lou talks with Sai Rangachari, Chief Product Officer at Temenos, to learn more about how the Swiss banking software company is embracing the American market. Say also shares his views on how AI is having the most influence on banking, along with trends he thinks will shape the industry in the years ahead.

Lee Hardman, Senior Currency Analyst, and Jack Greenslade, Deputy Head | UK, Ireland, Swiss and Middle East Corporate Sales, discuss what's next for the yen after it was by far the worst performing G10 currency in October. The pound has also underperformed alongside the yen recently, will this continue ahead of BoE's upcoming policy meeting?    

Swiss tenor Eric Tappy (19 May 1931 – 11 June 2024) excelled in so many different musical styles, eras, and genres, that when one considers his artistic achievement systematically, as a whole, one is positively stunned at all that he achieved, and that within a relatively short international career that extended barely 20 years. In addition, at the beginning of his career, his voice was that of a light lyric tenor, but gradually he came to sing heavier roles such as Idomeneo and Tito. The episode considers his biography and the trajectory of that career, touching upon his opera and concert work which ranged from early Baroque through contemporary. For the first ten years of his adult life, he worked as a teacher, gradually gaining enough exposure that he was able to fully devote himself to his singing career after he won several international singing competitions. Tappy is heard in the episode in concert work of Bach, Berlioz, Haydn, and contemporary Dutch composer Rudolf Escher; art songs by both Franz Schubert and Lili Boulanger; and operas by Monteverdi, Gounod, Mozart, and Debussy (his Pelléas was as legendary as his Monteverdi and Mozart impersonations). In addition, Tappy is heard in live and radio recordings of work by his fellow Swiss compatriots Arthur Honegger, Frank Martin, Constantin Régamey, and Hermann Suter. Guest singers include Countermelody favorites Ileana Cotrubaș, Rachel Yakar, Hugues Cuénod, Edda Moser, and Gino Quilico; musical collaborators include Ernest Ansermet, Michel Corboz, Nino Sanzogno, John Pritchard, Armin Jordan, Hans Münch (brother of Charles), Colin Davis, Hans Vonk, and Jean Françaix, among others. Prepare to be surprised and delighted by this great singer, who ended his active singing career at the age of only 50 but who continued as a formative and beloved teacher well into his old age. Countermelody is a podcast devoted to the glory and the power of the human voice raised in song. Singer and vocal aficionado Daniel Gundlach explores great singers of the past and present focusing in particular on those who are less well-remembered today than they should be. Daniel's lifetime in music as a professional countertenor, pianist, vocal coach, voice teacher, and author yields an exciting array of anecdotes, impressions, and “inside stories.” At Countermelody's core is the celebration of great singers of all stripes, their instruments, and the connection they make to the words they sing. By clicking on the following link (https://linktr.ee/CountermelodyPodcast) you can find the dedicated Countermelody website which contains additional content including artist photos and episode setlists. The link will also take you to Countermelody's Patreon page, where you can pledge your monthly or yearly support at whatever level you can afford.

October 29, 1863. Led by Swiss businessman Henry Dunant, eighteen countries meet in Geneva and agree to form the International Red Cross.Support the show! Join Into History for ad-free listening and more.History Daily is a co-production of Airship and Noiser.Go to HistoryDaily.com for more history, daily.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of The Business of Watches Podcast we drop in on Niels Eggerding, the CEO of Frederique Constant (and sister marque Alpina), at the brand's headquarters in Plan-les-Ouates, Switzerland near Geneva. Eggerding has been in the corner office since 2018 and has steered FC through a series of challenges and triumphs during his time leading the company. The Dutchman has brought more high horology and cool collaborations to the value and volume-driven brand, including perpetual calendars and tourbillons as well as more precious-metal cases. But it's a delicate balance for Frederique Constant as value-priced watches still account for more than 90% of its production volumes. Amid rising input costs and a strong Swiss franc, not to mention the challenge of U.S. tariffs, Eggerding's biggest challenge is maintaining FC's value proposition while burnishing its reputation as a serious watchmaker able to produce high-end timepieces. At the same time, he has to keep delivering sales and profit for the brand's owner, Citizen of Japan.  On this episode of The Business of Watches Podcast, we drop in on Niels Eggerding, the CEO of Frederique Constant (and sister marque Alpina), at the brand's headquarters in Plan-les-Ouates, Switzerland, near Geneva.We hope you enjoy our conversation with Niels Eggerding. Be sure to leave any thoughts or questions in the comments section, and we'll do our best to respond. Want to subscribe so you never miss an episode? This new show is being published to the original Hodinkee Podcasts feed, so you can subscribe wherever you find your podcasts, including Apple Podcasts, Spotify, or TuneIn.Show Notes:4:10 Frederique Constant Worldtimer 5:00 FC Classic Perpetual Calendar 5:31 Company history and milestones6:00 Vacheron Constantin7:30 Citizen8:30 La Joux-Perret 10:15 LJP solar quartz movement in Tag Heuer 12:30 Manufacture collection 12:45 Highlife collection16:00 New manufacture QP in 40mm case22:00 FC Women's collection23:23 FC Manchette 28:00 U.S. tariffs and watch prices43:00 FC YouTube channel 

Jannik Sinner captured his 22 career title on the indoor courts in Vienna and continued to prove that he's close to unbeatable indoors the past few years. Joao Fonseca, the young Brazilian teenage phenom won his first ATP 500 title in Basel last week defeating Davidovich Fokina in straight sets. Can he be a challenger to the Sinner and Alcaraz era? Jimmy talks about taking a photo with a young Swiss ball kid in Basel years ago who would turned out to be the great Roger Federer. Is the tennis season too long? With so many players quitting mid match late in the year makes us ask if the tours need to reconsider the schedule. Brett and Jimmy cover these stories plus more from around the world of tennis on a brand new episode of Advantage Connors. Follow us on - Twitter - @AdvConnors @JimmyConnors @Brett_Connors Instagram - @AdvConnors @Bretterz @GolddoodIsabella Facebook - Jimmy Connors official Facebook page Leave your questions/topics/or links to stories you want us to talk about next week on Jimmy's official Facebook page. Learn more about your ad choices. Visit megaphone.fm/adchoices

We Like Shooting Episode 634   This episode of We Like Shooting is brought to you by: Gideon Optics, Blue Alpha, Night Fision, Medical Gear Outfitters   Welcome to the We Like Shooting Show, episode 634! Our cast tonight is Jeremy Pozderac, Aaron Krieger, Nick Lynch, and me Shawn Herrin, welcome to the show!   Krampus- http://welikeshooting.com/krampus - Gear Chat   Nick - ARC Project Fun!   6 ARC Project   Aaron - New Mini Illuminators from Firebird   Firebird Electro-Optics Launches LEP-MINI Series of Illunimators   Aaron - B&T Unveils Innovative KH9S and KH9B Subguns   B&T has introduced two new variants of the KH9 platform, known for its unique design in the PCC and SMG market. These versions feature innovative magazine setups and modern adaptations of historical designs, reflecting Swiss craftsmanship and modularity. The developments may impact collectors and shooters interested in the evolution of subguns.   Jeremy- Resound Tinnitus Relief App   Bullet Points   Shawn - Revolutionizing Handguns: The Glock V Emerges   Glock is relaunching its pistol lineup with the introduction of the Glock V Series before the end of 2025, amid new California legislation banning the sale of new Glock models starting July 2026. This move aims to address concerns over illegal modifications, particularly "switches" that convert Glocks to full-auto, and may impact the existing gun community's perception of Glock's commitment to firearms reliability and innovation. Some enthusiasts express frustration, viewing the changes as a concession to anti-gun legislation.   Shawn - 5.11 Collaborates with EA for Battlefield 6 Release   5.11 has partnered with EA to enhance the gaming experience of Battlefield 6 by integrating its authentic, purpose-built gear into the game. This collaboration aims to provide players with a more immersive experience and includes upcoming in-game cosmetics and merchandise, reflecting the brand's emphasis on functionality and durability.   Shawn - Springfield Armory California Legal Echelon Models Now Available   Springfield Armory has begun shipping California legal Echelon handgun models, including the 4.0C and 4.5F, which comply with state regulations. This development allows California residents to access a wider range of compliant handguns, which may positively impact the local gun community by offering more options that meet state restrictions.   Gun Fights Step right up for "Gun Fights," the high-octane segment hosted by Nick Lynch, where our cast members go head-to-head in a game show-style showdown! Each contestant tries to prove their gun knowledge dominance. It's a wild ride of bids, bluffs, and banter—who will come out on top? Tune in to find out! WLS is Lifestyle     Aaron's Alley     Going Ballistic   Another Day, Another Win for the Constitution: Florida's Teen Carry Ban Shot Down   A judge ruled that Florida's ban on concealed carry for individuals aged 18 to 20 is unconstitutional, upholding Second Amendment rights and signaling a setback for gun control advocates in the state. This decision is likely to strengthen the gun community by expanding access to concealed carry for younger adults.   https://www.thetruthaboutguns.com/virginia-universal-background-check-law-struck-down/   https://www.thetruthaboutguns.com/st-paul-assault-weapon-ban-violates-state-law/   https://www.thetruthaboutguns.com/atf-machine-gun-conversion-device-seizures/   https://www.thetruthaboutguns.com/reddit-bans-gun-accessory-sales/   Reviews   ⭐⭐⭐⭐⭐ - from Sigger Jim - The cast of WLS can best be described by comparing them to ...

Protect Your Retirement with a PHYSICAL Gold and/or Silver IRA https://www.sgtreportgold.com/ CALL( 877) 646-5347 - You Can Trust Noble Gold   The official Charlie Kirk assassination narrative has more holes in than Swiss cheese, so it's no wonder the Judge in the case has issued a Gag order that prevents more than 3,000 people from discussing it. It'a the biggest COVERUP since the assassination of JFK in 1963. Sheriff Richard Mack joins me to discuss this and more. Thanks for tuning in.   CSPOA: https://cspoa.org/   Candace Owens Vows To Defy ‘Gag Order' In Charlie Kirk Murder Case. Here's What It Means https://www.timesnownews.com/world/us/us-news/candace-owens-vows-to-defy-gag-order-in-charlie-kirk-murder-case-heres-what-it-means-article-153029037   The Assassination of Charlie Kirk and the Strategy of Tension by Harley Schlanger https://larouchepub.com/eiw/public/2025/eirv52n38-20250926/eirv52n38-20250926_015-the_assassination_of_charlie_kir.pdf https://www.bitchute.com/video/iXDA7MGqUIqo/