Podcasts about Swiss

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/608b4d77-247d-4291-bccb-0b983d2032f7

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

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.

Hanneke Faber is the Chief Executive Officer at Consumer Electronics Leader Logitech. One of the top voices in our industry, with a background at flagship companies like Procter & Gamble, Ahold and Unilever, she joins Christina and Daniel to speak about her upbringing, key decisions and how she's approaching the future at the US and Swiss-based company.   Tune in to hear about: How being a youth champion diver brought Hanneke to do her bachelors in the USA Her 20-year stint at P&G, experience in Retail at Ahold, Unilever and why she decided to take the moves Logitech's balance: offense, innovation and financial and operational rigour Hanneke's leadership philosophy: doing good by doing well The company's growth areas in China, innovation, AI, gaming and more! More  Follow us on Instagram: https://www.instagram.com/fmcgguys/ Follow us on LinkedIn: https://www.linkedin.com/company/fmcgguys/   Audio Mixing by Modest Ferrer Voice Acting by Jason Martorell Parsekian Disclaimer The views and opinions expressed in this podcast are those of the individual guests and do not necessarily reflect the views of The FMCG Guys (Dwyer Partners SL) or its partners. The FMCG Guys make no representations or warranties about the accuracy, completeness, or suitability of any information discussed, and accept no responsibility for any decisions or outcomes based on this content. Listeners are encouraged to seek their own professional advice before acting on any of the topics covered.  

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  

What happens when a farmer becomes a microbiologist? Adrian Rubi shares how compost tea, leaf sap analysis, and on-farm ferments can help you cut inputs, strengthen crops, and speed up your regenerative agriculture transition. From recipe design and dissolved oxygen to trace-element tweaks and manure management, this is soil microbiology you can actually use. Why listen: Reduce fertilizer costs, improve plant health, and scale nature-based solutions with tools you can brew and measure on-farm. Inside This Episode:

Francesca Giorgi Monfort didn't set out to become Melbourne's most interesting pie maker. The Swiss-born chef's path has been anything but straightforward: from PR and art galleries in London to restaurant management in Europe, and finally to the kitchen where she found her true calling. After working at Farmer's Daughters, Marion and heading the kitchen at Noisy Ritual, Fran decided to do things her own way. What began as an experiment with puff pastry has become Frankie's Pie Shop, a cult favourite at the Carlton Farmers' Market known for pies with personality. Her cauliflower cheese pie, inspired by a Tesco recipe but elevated with charred vegetables and proper technique, is a perfect example of her ethos: simple done brilliantly. For now, she's beginning a residency at Superette on Sydney Road in Brunswick, selling two flavours of pies and two sausage rolls every day. I met Fran at Superette and am especially grateful for her patience. It was my first video podcast, and she couldn't have been more generous as we talked about pastry that gets more rest than she does, the quiet resilience behind Frankie's, and her belief that vegetarian pies can, and should, be far more than vegetable stew.

Santhera Pharmaceuticals chief medical officer Dr Shabir Hasham talked with Proactive's Stephen Gunnion about the company's progress in launching AGAMREE, a dissociative corticosteroid for Duchenne muscular dystrophy (DMD). Santhera is a Swiss specialty pharmaceutical company focused on treatments for pediatric rare diseases. Its lead product, AGAMREE, aims to offer comparable efficacy to traditional corticosteroids while reducing the debilitating side effects often associated with long-term steroid use in DMD patients. Hasham noted that current treatments are frequently discontinued or reduced after a few years due to growth stunting, weight gain, and other complications. “Our drug AGAMREE is a corticosteroid, but we've been able to modify the structure of it… we offer the same efficacy… but we are able to avoid many of the debilitating side effects,” said Hasham. The treatment has already launched in Germany, Austria, and the UK, with further European rollouts expected in the coming months. Commercialisation in the US is underway via a partnership with Catalyst Pharmaceuticals, and entry into China has begun through Spirit Genetics. New long-term data from the Guardian study shows patients treated for up to eight years exhibited no growth stunting and significantly fewer fractures. Hasham said the data may encourage wider use in countries where steroid uptake has been low and added, “This will make a very positive impact in terms of our ability to roll the drug out.” For more interviews like this, visit Proactive's YouTube channel. Don't forget to like the video, subscribe to the channel, and turn on notifications so you never miss an update. #SantheraPharmaceuticals #AGAMREE #DuchenneMuscularDystrophy #RareDiseaseTreatment #PediatricHealth #SteroidAlternatives #PharmaNews #BiotechUpdates #HealthcareInnovation #ProactiveInvestors

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!

Bei Kunden, die eine Rückerstattung für einen Flug zugute hätten, winkt Swiss immer wieder ab, wenn die Kunden ein neues Bankkonto haben. Geld überweise man nur auf das ursprüngliche Buchungskonto. +++ Weiteres Thema: Bio-Gemüse gedüngt mit Schlachtabfällen? Muss nicht sein, findet Aldi.

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)

Timestamps04:53 - Product-Led vs. Sales-Led Growth14:22 - How to Educate a Slow-Moving Market24:43 - Sales Metrics in a product vs sale- led approach34:16 - Choosing between product-led or sales-ledThis episode was produced by Founders Hive — a community of founders, experts, and investors driving entrepreneurship in Switzerland. We support early-stage startups in becoming investment-ready and guide them through the fundraising journey. As a partner of the Entrepreneurship Training programme, empowered by Innosuisse — Switzerland's innovation agency — we contribute to strengthening startups, SMEs, and research institutions in their innovation and growth.Checkout this link to learn more about Founders Hive, empowered by Innosuisse.Episode Summary:Igor Martin is the CEO of Hydromea, a Swiss deep-tech company building underwater wireless networks and portable intelligent robots to make data collection below the surface faster, safer, and cleaner. He holds an MBA in Business Administration and Management from Saint Louis University.Ramzi Bouzerda is the Founder and CEO of Droople, a B2B cleantech startup developing a water intelligence platform that digitizes the “last mile” of water, from faucets to appliances, combining IoT, AI, and SaaS to help buildings save resources and money. He holds a Masters Degree in Computer Science from EPFL. In this Opposing Views episode, they debate what really drives startup growth: sales-led or product-led strategies. Drawing from opposite industries - one building beneath the ocean, the other inside buildings. They reveal how timing, product maturity, and customer education shape growth models.They discuss why hybrid models often win in industrial tech, how to balance education with revenue, and what metrics truly matter beyond vanity KPIs. The conversation also dives into managing long sales cycles, using customer feedback loops to guide product evolution, and the ultimate truth every founder learns: great sales can't save a bad product.The cover portrait was edited by ⁠⁠⁠⁠⁠⁠Smartportrait. ⁠⁠⁠⁠Don't forget to give us a follow on⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Youtube ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠so you can always stay up to date with our latest initiatives. That way, there's no excuse for missing out on live shows, weekly giveaways or founders' dinners.

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.

This week on Select, we tap into the raw energy of Tunisia's underground scene with XZ5000. The Swiss-based DJ and producer's sets are notorious for being abrasive and unexpected, weaving gritty textures with playful grooves that keep the dancefloor on all toes from start to finish. In this mix, XZ5000 spins a genre-hopping mix that kicks off with slow-burning ambient soundscape before unravelling into a labyrinth of jagged percussion, warped techno patterns and trance-flecked basslines, embellished with broken rhythms and noise textures. The set features a selection of eclectic tunes, such as Felix Fleer's ‘Eden Prime', Isabel Soto and Kevin Ferhati's ‘Wildflower' and Chlär's ‘Cipe Ortni'.

Meet our newest cohost/Swiss army knife, Owen Brown, a recent graduate from MCLA with a passion for baseball so deep that he actually plays in a league that replicates the game's earliest days down to the uniforms. The Mookie Betts trade, Alex Bregman, and Kyle Schwarber are just a few topics touched on.

The story begins in 2011, in the vibrant heart of Hong Kong. A group of watchmakers dared to challenge the norms of luxury horology. Why should tourbillons, the pinnacle of mechanical craftsmanship, remain the domain of the ultra-rich and the Swiss? They believed in something revolutionary—that beauty and precision could be crafted in unexpected places.

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?    

What if your kid's Halloween candy was healthier and better for the environment? Swiss…

With three FIU (financial intelligence unit) leadership positions under his belt, and much more besides, Daniel Thelesklaf shares his varied and valued experience in tackling financial crime. In this latest episode of the STR podcast, host Tom Keatinge catches up with Daniel Thelesklaf, long-time friend of RUSI's Centre for Finance and Security. Through FIU leadership positions from Liechtenstein to Germany via Switzerland, and roles as the Moneyval president, the Director of the UN University Finance Against Slavery and Trafficking programme and, now, Egmont vice-chair (not to mention starting life as a compliance officer in the Swiss banking industry), there is not much Daniel has not seen in the financial crime world. Here he shares the lessons he has learned.

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.

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

Most businesses lose customers through poor digital communication, not inferior products. Understanding emotional context in emails and messages transforms casual interactions into lasting trust, the kind competitors can't replicate through marketing alone. For more details, visit https://www.ramer-osorno.ch/. osorno – Coaching & Kommunikationstraining City: Winterthur Address: 9a Im Stuckli Website: https://www.ramer-osorno.ch

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 

The October 29 edition of the AgNet News Hour focused on the future of California agriculture, featuring two dynamic guests — Dominique Mégret, CEO of Ecorobotix, and Hannah Johnson, Director of Industry for the California Ag Tech Alliance. Hosts Nick Papagni and Josh McGill explored how automation, artificial intelligence, and state-supported innovation are reshaping the landscape of farming from Switzerland to the Central Valley. Papagni opened the show with a call to “take care of today's farming before tomorrow's farming,” stressing that growers must survive regulatory and water challenges before they can embrace full automation. That theme carried through both interviews as the hosts connected global innovation with California's local realities. Dominique Mégret joined live from FIRA USA in Woodland, introducing Ecorobotix's revolutionary ultra-high-precision sprayer. The system uses cameras and AI to identify individual weeds, applying herbicide only where needed — reducing chemical use by up to 95 percent. “We call it plant-by-plant crop care,” Mégret explained. “We replace active ingredients with artificial intelligence.” The company's flagship 20-foot sprayer, guided by computer vision and controlled from behind a tractor, sprays every four centimeters with pinpoint accuracy, allowing growers to cut input costs, labor needs, and environmental impact all at once. Ecorobotix recently raised $150 million in funding to expand its U.S. operations and announced plans to begin assembling products in America next year. “This isn't about replacing people,” Mégret said. “It's about giving them better tools and restoring balance between productivity and sustainability.” In the second half of the program, Hannah Johnson joined from FIRA USA after leading the successful Readley Ag Conference earlier this month. As head of the new California Ag Tech Alliance, Johnson described how a $15 million state grant will bring together universities, growers, and tech startups to accelerate innovation while protecting farm jobs. “There's no intent to replace skilled farm workers,” Johnson said. “It's about making their jobs safer, higher-quality, and more connected to technology.” Johnson emphasized the importance of developing a workforce that bridges traditional farming and advanced technology. “The biggest thing farmers need right now is people who understand both sides — how farms operate and how to make this technology work in the field,” she said. She also shared her personal mission, shaped by her own family's experience of losing their farm: “I don't want any other farmer to go through that. This is my way to give back and keep California agriculture alive.” Papagni and McGill wrapped the show with optimism for a sector balancing heritage with high-tech change. “From Ecorobotix's Swiss precision to Hannah Johnson's California leadership,” Papagni said, “it's clear the next generation of agriculture is already here — and it's growing stronger every day.”

Snow-dusted peaks, shimmering lakes, and storybook villages are the things that make Switzerland a traveler's dream. But how do you fit it all into one unforgettable adventure? In this episode, I'm sharing my personal Switzerland itinerary from a month-long journey filled with breathtaking train rides, charming alpine towns, and local traditions you won't find in any guidebook.From the iconic GoldenPass Express to regional trains, you'll learn how to experience the best of Swiss rail travel with ease and why the Swiss Travel Pass and Berner Oberland Pass are your ultimate tickets to freedom. I'll take you through highlights like the roaring Rhine Falls, peaceful Appenzell, and the dramatic Bernese Oberland, home to stunning mountain scenery and hidden gems.You'll also hear about unforgettable moments in the Jungfrau Region, from scenic hikes on Schynige Platte and Brienzer Rothorn to discovering the historic Landwasser Viaduct and vibrant cow parades that celebrate Swiss alpine life. I also share how a Swiss eSIM can keep you connected throughout your travels.Planning your first trip to Switzerland or returning for another round of alpine magic? This episode is full of insider tips to help you enjoy scenic Swiss hiking trails, must-see Swiss museums, and authentic local experiences.Safe travels,CarolynSupport the showIf you enjoy this podcast, please consider leaving a rating or review on your favourite podcast app. ❤️

This popular supplement for improving protein synthesis and workout recovery doesn't work after my experience using it for 3 weeks. It is promoted by THE FEED frequently. I am not a doctor so do your own research. This is based on my experience only.

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 ...

Novartis' biggest deal in more than a decade gives the Swiss pharma three programs for muscular dystrophies that are close to the finish line. On the latest BioCentury This Week podcast, BioCentury's analysts discuss the $12 billion deal for Avidity in the context of Novartis' recent acquisitions and the antibody-oligonucleotide conjugate platform it is gaining.The team dives into RNA versus DNA modalities, noting antisense and siRNA approaches appear to be gaining traction with major pharmas as traditional gene therapy and gene editing approaches hit rocky times. Still, they note hopeful progress among base editing therapies given the promising early track records of over a dozen base editors in the clinic. They also discuss BioCentury's conversation with base editing inventor David Liu; Alkermes' $2.1 billion acquisition of Avadel; and β-catenin data from Parabilis. This episode of BioCentury This Week is sponsored by Evotec.View full story: https://www.biocentury.com/article/657412#AntibodyOligonucleotideConjugates #RNAtherapeutics #BaseEditing #MuscularDystrophy #WntPathway #BetaCatenin #Orexin2Receptor #PrecisionMedicine00:01 - Sponsor Message: Evotec 02:04 - 12th China Healthcare Summit08:11 - Novartis' $12B Deal16:58 - Alkermes M&A20:01 - David Liu Base Editing25:02 - Parabilis' DataTo submit a question to BioCentury's editors, email the BioCentury This Week team at podcasts@biocentury.com.Reach us by sending a text

Swiss pharma giant Novartis sees Q3 income up by a quarter, allowing it to achieve its FY guidance and countering the fall in generic drug sales Stateside. BNP maintains its forecasts despite Q3 net income and revenue missing expectations. The French bank says it is determined to appeal a U.S. jury's verdict that ruled it breached sanctions on Sudan during the reign of President Omar al-Bashir. UK lender HSBC sees Q3 profits fall by 14 per cent on the back of legal provisions on a Bernie Madoff-related lawsuit. However, the bank still beat forecasts and hiked its net income guidance for the year.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Send us a textThe search for the elixir of life has been going on since time immemorial – and Switzerland has played a key role. Although scientists have yet to come up with a winning formula, the Alpine nation has a booming market for treatments, pills and gadgets that claim to slow ageing and help us live healthier, longer lives.Visit SWI swissinfo.ch for more on this topic and a video on this story. Please come to SWI swissinfo.ch for more of our science stories from Switzerland.Jounalist: Jessica Davis PlüssHost: Jo FahyAudio editor/video journalist: Michele AndinaDistribution and Marketing: Xin ZhangSWI swissinfo.ch is a public service media company based in Bern, Switzerland.

Clive Thompson, a former Swiss banker, shares hard-won lessons from decades on the inside: gold carried families through war, preserved wealth through collapse, and shielded everyday people through major crises. Now, he's warning that the fiat system is failing, and few are prepared.Learn how to get prepared. Talk with someone at ITM Trading (tell them Clive referred you):

We close out our Halloween Hootenanny series of all Bring Me The Axe episodes all October with an episode dedicated to a listener who really made our year. This year's series caps off with a look at the gloriously frantic, unfocused shit show that is Dario Argento's Phenomena. Falling very early in the acting career of American movie star, Jennifer Connelly, it's kind of amazing that she finished this production and continued to act given that her finger was literally separated from her body thanks to an angry monkey that also actually slashed up the face of Argento's soon-to-be ex-wife, Daria Nicolodi. You have Donald Pleasance putting on a clinic for phoning it in and yet the entire movie manages to be charming and extremely enjoyable, one of Argento's most Freudian movies, for good or for bad.When Jennifer, the daughter of an American movie star is shipped off to a Swiss school for girls she lands there at the worst possible time as a murderer is on the loose killing young women. Lucky for her, she has the incredible power to speak to and command insects and she uses this marvelous ability to crack the case since the cops are doing fuck-all to solve it, themselves. Along the way she teams up with a wheelchair-bound entomologist and his helper monkey to get to the bottom of things.Join the Bring Me The Axe Discord: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://discord.gg/snkxuxzJ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Support Bring Me The Axe! on Patreon:⁠https://patreon.com/bringmetheaxepod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy Bring Me The Axe merch here:⁠https://www.bonfire.com/store/bring-me-the-axe-podcast/⁠⁠

The story behind Dr. Gerta Keller's world-shattering scientific discovery that dinosaur extinction was NOT caused by asteroid impact, but rather by volcanic eruptions on the Indian peninsula, a discovery that highlights today's existential threat of greenhouse gasses and climate change and one that sparked an all-out war waged by the scientific establishment.Part scientific detective story, part personal odyssey, The Last Extinction is the definitive account of a radical theory that has reshaped how we understand our planet's past and, as we face the possibility of a sixth extinction, how we might survive its future.For decades, the dominant theory held that an asteroid impact caused the dinosaurs' extinction. But Princeton Geologist Dr. Gerta Keller followed the evidence to the truth: Deccan volcanism, a series of massive volcanic eruptions in India, triggered a long-term climate catastrophe and Earth's fifth mass extinction. Her findings upended the field and ignited a bitter feud in modern science—what became known as the “Dinosaur Wars.”Raised in poverty on a Swiss farm and told she could never be a scientist, Keller defied expectations, earning her PhD at Stanford and battling her way into the highest ranks of Geology, eventually becoming a Professor of Paleontology and Geology at Princeton University. Her refusal to back down in the face of ridicule, sabotage, and sexism makes her story as thrilling as her science, which offers urgent insight into today's climate crisis: Sustained planetary upheaval—not a single cataclysmic event—can plunge the planet into an age of death.She is the author of "The Last Extinction: The Real Science Behind the Death of the Dinosaurs."https://www.amazon.com/Last-Extinction-Science-Behind-Dinosaurs/dp/B0DZ13NHZV http://www.yourlotandparcel.org

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/

2:05 FLY vs. CFO4:50 FLY's 2 year journey9:33 East vs. West25:41 KOI, 100T, BLG29:25 Quarterfinals GEN vs. HLE39:07 Quarterfinals AL vs. T142:37 Quarterfinals G2 vs. TES46:40 Quarterfinals KT vs. CFO50:00 Worlds format ramblings

Exploring Aurora's unique multi-day rally format and the people bringing gravel culture to Cyprus, Switzerland, and Portugal. This week, we're heading overseas for a new kind of gravel adventure. The Aurora Gravel Rally Series blends the spirit of exploration with the thrill of competition — taking riders across stunning landscapes in Cyprus, Switzerland, and Portugal. Craig sits down with Fiona, Race Director for the Portugal event, to unpack what makes the Aurora Gravel format so special. From timed rally segments to all-inclusive multi-day experiences, Fiona shares how Aurora is redefining what it means to race and travel on gravel. Expect insights on: How rally-style racing works and why it opens gravel to more riders The cultural flavor of each European stop — from the Mediterranean to the Alps Aurora's vision for balancing community, challenge, and discovery What makes Portugal a hidden gem for gravel cyclists If you've ever dreamed of combining racing with real adventure, this one's for you. Links Mentioned: