Podcasts about Milk

Is this the beginning of the parabolic move we've been waiting for? In this episode, Jay Hamilton is joined by Kevin Kelly (Delphi Digital) and Jesse Eckel (OpEx Ventures) to unpack why Bitcoin's all-time high might just be the opening act, not the finale. They get into the macro forces driving markets, global liquidity signals most investors are missing, and why the real fuel for this bull market might still be loading. ~~~~~

We wrap up our coverage of World Dairy Expo 2025 in Madison, Wisconsin with a conversation with Lucas Fuess, senior dairy analyst at RaboResearch Food & Agribusiness plus Karen Bohnert of Farm Journal's MILK joins Chip for the last word on the event.See omnystudio.com/listener for privacy information.

The price farmers are paid for milk is falling. This comes at a bad time for many farmers who are having to buy in forage for their cows after the long hot summer slowed, or stopped, the growth of grass. The new Environment Secretary Emma Reynolds says farming is "transforming and modernising". In one of her first speeches, at the Labour Party conference, she told delegates she's seen first hand how much we depend on hardworking farmers.And why bluetongue virus matters for food security.Presented by Charlotte Smith and produced by Beatrice Fenton.

In this episode, we sit down with Nick Ducoff, Head of Institutional Growth at the Solana Foundation, to unpack why Wall Street is betting on Solana… and not Ethereum. Visa. PayPal. BlackRock. Franklin Templeton. Fiserv. They're not just dipping their toes; they're building real products on Solana. But why? Is Solana's unified liquidity model the killer feature? Is Ethereum too fragmented and slow for finance at scale? And is the Genius Act the real spark that lit the institutional fire?~~~~~

In this episode of JKL Media Reviews, hosts Jesse, Karen, and Lou delve into the 2007 Coen Brothers film 'No Country for Old Men,' based on the Cormac McCarthy novel. They discuss the film's unique storytelling, star-studded cast, and character arcs, focusing on the interplay between Josh Brolin's, Javier Bardem's, and Tommy Lee Jones' characters. The hosts share their thoughts on the film's dark themes, the unconventional narrative structure, and standout performances. They also reflect on the film's cinematography by Roger Deakins and its place among other contemporary films. The episode wraps up with listener feedback and announcements for future podcasts. 00:00 Introduction and Movie Overview 00:24 Initial Impressions from Jesse and Karen 01:47 Star-Studded Cast and Unconventional Storytelling 02:28 Following the Storyline: Easy or Confusing? 06:11 Surprising Moments and Unsettling Endings 11:36 Favorite Performances and Character Analysis 19:55 The Cat and Mouse Game: Hunter Becomes the Hunted 29:56 Tommy Lee Jones as Ed Tom Bell: A Deep Dive 31:42 Analyzing Character Relationships 32:12 The Significance of Quiet Moments 32:19 Barry Corbin's Impactful Performance 32:49 Sheriff's Conversations and Reflections 36:13 The Ending and Its Interpretation 39:17 The Motel Scene Analysis 43:07 Violence and Its Justification 44:48 Border Crossing Realities 55:15 Final Thoughts and Reflections 58:06 Listener Feedback and Closing Remarks

Originally Aired October 1, 2025: Entertainer C. Willi Myles. KARE 11's Janel Klein. Everything you wanna know about a narcotic sniffing horse. Listen & subscribe to the show on Apple Podcasts, Spotify or Amazon Music. For more, visit https://www.93x.com/half-assed-morning-show/Follow the Half-Assed Morning Show:Twitter/X: @93XHAMSFacebook: @93XHAMSInstagram: @93XHAMSEmail the show: HAMS93X@gmail.com See omnystudio.com/listener for privacy information.

In this live episode, DuDs and Carl discuss all the news and announcements from Minecraft Live for September 2025. Including The Copper Age release date and all the new features coming in the next drop, Mounts of Mayhem. Also, we discuss some other games we are looking forward to playing, including the potential of Hytale being saved from cancellation.We apologise for the issues with the audio on this episode. “RobotIng” was noticed during the live stream, but we believed we'd fixed it pretty quickly. This turns out not to be the case. We've edited the audio as much as we can to make it more clearer, but it's still not the best.Thank you to our Milk level Patrons: aubni, FragileRock, Jronman, LOKIOLR and The Meme Bug.The Withering Effect is a podcast all about Minecraft. Each episode joins our content creators as they avoid the Wither to bring you the latest news, experiences, ideas and opinions on the world's best-selling game. Whether you're down the darkest mine or building your base to the sky, take us on your next Minecraft adventure.(AD) Do you need a Minecraft server? BisectHosting is recommended by the Podcast Team for easy set-up, 24/7 support with fast response times, and a 3-day money-back guarantee. Interested? Get 25% off your first month of any gaming server at ⁠⁠⁠⁠https://bisecthosting.com/TWE⁠⁠ and use code TWE at checkout. New clients only.Discord: ⁠⁠https://discord.gg/gqnKyeZ⁠⁠Patreon: ⁠⁠⁠⁠https://patreon.com/thewitheringeffect⁠⁠Website: ⁠⁠⁠⁠http://thewitheringeffect.com/⁠⁠E-Mail: ⁠⁠podcast@thewitheringeffect.com⁠⁠X/Twitter: ⁠⁠⁠⁠https://twitter.com/WitheringEffect⁠⁠YouTube: ⁠⁠⁠⁠https://youtube.com/thewitheringeffect⁠⁠Instagram: ⁠⁠⁠⁠https://instagram.com/witheringeffect⁠⁠TikTok: ⁠https://tiktok.com/@witheringeffect⁠Show HostDuDs YouTube: ⁠⁠⁠⁠https://youtube.com/DuDs_vs⁠⁠DuDs X/Twitter: ⁠⁠⁠⁠https://twitter.com/DuDs_vs⁠⁠DuDs Twitch: ⁠⁠https://twitch.tv/DuDs_vs⁠⁠Show Host / Digital ProducerCarlRyds YouTube: ⁠⁠⁠⁠https://youtube.com/CarlRydsGaming⁠⁠CarlRyds X/Twitter: ⁠⁠⁠⁠https://twitter.com/CarlRyds⁠⁠CarlRyds Twitch: ⁠⁠https://twitch.tv/CarlRydsGaming⁠⁠Music MasterDiiKoj YouTube: ⁠⁠⁠⁠https://youtube.com/DiiKoj⁠⁠DiiKoj X/Twitter: ⁠⁠⁠⁠https://twitter.com/DiiKoj

We are in Madison, Wisconsin for World Dairy Expo with coverage sponsored by Alltech. We have a special Dairy Farmer Forum with Karen Bohnert of Farm Journal's MILK and panelists Becky Nyman of California and Lolly Lesher of Pennsylvania.See omnystudio.com/listener for privacy information.

Nick and Aaron preview the Milk Bowl

The U.S. government just hit the shutdown switch. The debt spiral is accelerating. Gold is pumping. Bonds are dying. So… why is Bitcoin still lagging? And what does that mean heading into Q4? In today's episode, Jay sits down with macro expert and former Wall Street CFO Trajan King to unpack one of the most important setups in crypto right now.~~~~~

Ag Secretary Brooke Rollins announced the USDA will provide more than $531 million in Congressionally approved recovery assistance to Georgia ag producers, and USDA is proposing changes to strengthen the stocking requirements for retailers in the SNAP Program.

Time is running out for the seven states in the Colorado River Basin to reach a deal for managing the over-tapped river, and Ag Secretary Brooke Rollins announced the USDA is proposing changes to strengthen the stocking requirements for retailers in the SNAP Program.

This was recorded at the Martini Expo 2025Inside TrackThe Restaurant Guys were invited to be the official podcasters of The Martini Expo. They spent the day sipping and chatting with the greatest makers, stirrers and shakers on the planet!GuestsIntro with Robert Simonson, co-founder of The Martini Expo, creator and writer for The Mix with Robert Simonson,  and a James Beard Award–winning drinks writer for The New York Times. He authored  The Martini Cocktail, one of the definitive modern works on the world's most iconic drink.__________Salvatore Calabrese, “The Maestro,” is one of the world's most celebrated bartenders. Creator of the iconic Breakfast Martini and the Duke's Martini, author of best-selling cocktail books, he's spent over 40 years shaping modern mixology.__________Liam Davy is a seasoned bar leader and the driving force behind Hawksmoor's beverage programs. With roots in London's cocktail scene and a two-decade career under his belt, he's risen through roles at Milk & Honey and Match Bar.__________Charlotte Voisey is a leading mixologist and the Executive Director of Tales of the Cocktail Foundation. She began behind the bar as an award-winning bartender (UK Bartender of the Year, Mixologist of the Year), continued as a brand ambassador for Hendrick's gin until her current role at TotC Foundation. Inside TrackThe Restaurant Guys were invited to be the official podcasters of The Martini Expo. They spent the day sipping and chatting with the greatest makers, stirrers and shakers on the planet!InfoThe Mix with Robert Simonsonhttps://robertsimonson.substack.com/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.We're hosting Pam Starr to showcase her wines at a Crocker & Starr wine dinner on Oct 16. https://www.stageleft.com/event/101625-winemaker-dinner-with-crocker-starr/ The Restaurant Guys will be at Southern Smoke Festival on Oct 4 in Houston https://southernsmoke.org/festival/ssf-2025/And the Food & Wine Classic in Charleston Nov 14-16 https://foodandwineclassicincharleston.com/Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

This episode was recorded in Fort Wayne, Indiana, during the 2025 Tri-State Dairy Conference.Dr. Firkins' presentation covers key aspects of how to improve digestibility of different diet components: fiber, starch, fat and total diet. (4:31)The negative relationship between starch in the diet and fiber digestion has been well known for more than 50 years. A recent meta-analysis showed the depression in fiber digestibility starts at very low starch concentrations. Dr. Weiss points out this can't be due to low rumen pH at that starch level. Dr. Firkins agrees pH is probably only about half of the relationship and the other half is factors called the carbohydrate effect. He goes on to say adequate ammonia and amino acids are necessary for the fibrolytic bacteria in the rumen to maximize fiber digestibility, and urea alone is not adequate. The panel agrees there is little knowledge about what exactly the amino acid requirements of fibrolytic bacteria are or should be. (6:05)Dr. Firkins shares some of his findings regarding how sugars impact fiber digestibility. Dr. Krogstad notes grain particle size can have key impacts on fiber digestibility and the panel discusses some of the challenges in nailing down optimal particle size. (13:39)Dr. Weiss indicates diets should be formulated  for rumen degradable starch - but how do we get that number? Dr. Firkins explains some of the difficulty in making accurate, cohesive predictions. The panel discusses some field measures that may be helpful. (18:24)Ruminants have lower fat digestibility than monogastrics. The panel explores biological factors that might be limiting fat digestibility. Dr. Firkins believes palmitic and oleic acids probably help the microbes and that is why we see improved diet digestibility when those fatty acids are supplemented. He encourages further exploration into the reason behind this and the mechanism by which it occurs. Dr. Krogstad mentions a Utah State study that also saw improved diet digestibility and also evaluated microbial fractions and phospholipids. (22:44)The panel explores the relationship between rumen-degradable protein and fiber digestibility. What happens when RDP is too high or too low? What is the optimal level of RDP to maximize digestibility? How does the composition of the base diet influence how much RDP you might need? What role do peptides play in the rumen? (29:00)Panelists share their take-home thoughts. (41:52)Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.  If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll mail you a shirt.

The episode kicks off with a lively discussion about a "big weekend" in sports, particularly focusing on the Philadelphia Phillies' performance, the Ryder Cup, and NFL Week 4. The House congratulates the Phillies' manager, Rob Thompson, and players Trey Turner and Kyle Schwaber for their collective triple crown in the National League. Michael Phelan expresses admiration for Tom Watson's sportsmanship at the Ryder Cup, while Pope brings up Shane Lowry's celebratory antics. Bison discusses the retirement of Bob Carpenter and Michael A. Taylor, highlighting their baseball careers. Milk, on the other hand, is frustrated with the Buccaneers' special teams coordinator after two blocked punts and a blocked field goal.The conversation then shifts to NFL Week 4 takeaways, with House identifying the Lions, Eagles, Bills, and Chiefs as the top four teams. They discuss injuries impacting team performance, the surprising play of Jackson Dart, and the struggles of teams like the Packers and Chargers. College football is also a hot topic, with Milk celebrating UVA's upset over FSU and the impressive performance of Ole Miss. The hosts also delve into the Georgia-Alabama game, with Bison sharing his experience from the stadium and the controversial third-down play. The episode concludes with a discussion about the upcoming MLB postseason, the Mets' disappointing season, and a "punch" segment where the hosts criticize the behavior of New York fans at the Ryder Cup and the NBA's investigation into the Clippers.The Wild World of Sports: A Deep Dive into NFL, College Football, MLB, and the Ryder CupThis past weekend was a whirlwind for sports enthusiasts, packed with thrilling upsets, intense rivalries, and plenty of talking points across various leagues. From the gridiron to the golf course, here's a closer look at the major narratives that unfolded.

The answer, is obviously, no. Why can't the Annie Frey Show other than Wiggins accept that? Also, Bad Bunny is a cultural phenomenon, and did you ask you wife's dad for permission to marry her?

Your health after 40 isn't just about staying active—it's about being intentional, informed, and your own biggest advocate. In this episode, we'll explore how to create a strategic exercise plan that supports hormone balance, reduces the risk of chronic diseases, and keeps you thriving for years to come. You'll learn how to listen to your body, make empowered decisions for your health, and build a sustainable routine that works for your unique needs. It's time to take charge of your well-being and show up as the healthiest, strongest version of yourself!Zane Griggs has been helping people improve their metabolic health and fitness as a personal trainer since 1998. He is the host of the documentary “Animal”, author of “Kicking Ass After 50” and host of the Healthy After Fifty podcast Zane delivers integrative health strategies to help his clients perform at a high level and meet the demands of life at any age.Connect with Zane:https://free40plan.com/https://zanegriggs.com/✨ Sacred Boundaries: Scripts for Saying No with Love ✨If you've ever felt the pressure to say “yes” when your whole body was begging you to say “no,” you're not alone. So many high-achieving, heart-centered women struggle with guilt, fear of disappointing others, or worry that boundaries will push people away.But the truth is: boundaries don't break relationships—they strengthen them.

Send us a textThis week Danielle and Jon continue to crack open the breeding season playbook by welcoming Paul Fox of Foxwood Dairy Goats to talk about how he attacks breeding season to create those pairings that could possibly result in a touchdown or maybe a field goal and hopefully not a punt!  listen in as your faithful hosts ask Paul the questions you may be afraid to ask!leave a review it helps the algorithm!Foxwood Dairy Goatswe have merch!

#gardeningEmail your questions to Gardentalkradio@gmail.com Or call 1-800-927-SHOW Segment 1:Fall bulbs and mumsSegment 2:    picking out the best apple and pumpkin farm to go toSegment 3: Fun questions (chatter spot) Segment 4: Garden questions answered  Sponsors of the show for 2025 Phyllom BioProducts of http://www.phyllombioproducts.comPomona pectin of https://pomonapectin.com/Dripworks of https://www.dripworks.com/Walton's Inc of https://www.waltonsinc.com/  Us code grow50 and save 10% off your order of $50 or more Natural green products of https://www.natgreenproducts.com/ use promo code freeship4meany size No More Bugs!Rescue of https://rescue.com/Jung Seeds of https://www.jungseed.com/category/talk-gardening use code 15GT25 to save 15% off ordersWind River Chimes of https://windriverchimes.com/Wisconsin Greenhouse Company of https://wisconsingreenhousecompany.com/Mantis of https://mantis.com/Summit Chemical of https://summitchemical.com/Iv organics of https://ivorganics.com/  Use radio10 to save 10% off your orderSoilmoist.com of https://www.soilmoist.com/products/soil-moist.phpDavid J Frank of https://davidjfrank.com/ Timber Pro Coatings of https://timberprocoatingsusa.com/products/internal-wood-stabilizer/Totally tomatos of totallytomato.com/category/talk-gardening use code 15GT25 to save 15% off ordersr.h.shumway https://www.rhshumway.com/category/talk-gardening  use code 15GT25 to save 15% off ordersVermont Bean https://www.vermontbean.com/category/talk-gardening use code 15GT25 to save 15% off ordersEdmunds Roses use code https://www.edmundsroses.com/category/talk-gardening 15GT25 to save 15% off orders https://www.azurestandard.com/  Use code Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Root and Rhizomes https://www.rootsrhizomes.com/category/talk-gardeninguse code 15GT25 to save 15% off ordersKarrikaid https://karrikaid.com/ Use Code Radio10 at checkout and get 10% your order  Tarps https://tarps.com/Sunwarrior https://sunwarrior.com/ Use code JOEYHOLLY25” that will get you 25% off all productsat checkout Grow Smart https://www.grosmart.com/  use code “radio” at check out and save 10% on your order Lawn symergy https://lawnsynergy.com/Azure Standard of https://www.azurestandard.com/ use code : Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Durable green bed https://durablegreenbed.com/Tree IV https://treeiv.com/Brome Bird Care https://bromebirdcare.com/en/Chip Drop https://getchipdrop.com/For Jars of https://forjars.co/  Use the code: forjars25 to get a 10% discount on your orderAzure https://www.azurestandard.com/ Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Corba head hand tools https://www.cobrahead.com/ use code soil for 10% your order at checkout valid once per customer Soil Savvy https://www.mysoilsavvy.com/Phyllom Bioproducts http://www.phyllombioproducts.com/home.htmlShore and Chore https://shoreandchore.com/Dig Defence of https://digdefence.com/Weed Wrench  https://www.weed-wrench.com/home us code weed at check out to save $10.00 on your order Milk weed balm of https://milkweedbalm.com/ Use code: gardening for 20% off your orderOne sweet earth of https://onesweetearth.com/

Submit your question and we'll answer it in a future episode!Join our Patreon Community!https://www.patreon.com/badassbreastfeedingpodcastAre you still breastfeeding and planning on having your next baby? How will thatwork? How does sleep look? Can you tandem nurse? Today Dianne and Abbyanswer these questions and more, getting you as ready as possible for babynumber 2.If you are a new listener, we would love to hear from you.  Please consider leavingus a review on iTunes or sending us an email with your suggestions and commentsto badassbreastfeedingpodcast@gmail.com. You can also add your email to ourlist and have episodes sent right to your inbox!Things we talked about:The email behind the episode [7:12]Milk supply with pregnancy [9:44]The chaos of having a new baby [12:15]What Abby did to manage [15:00]Do things you can plan for [20:47]Let the baby have the full breast [23:09]Newborns act like newborns; your toddler might be the challenge [25:00]Figure out what will work for you [26:32]What partners can do [29:13]What's the bottom line [36:10]Links to information we discussed or episodes you should check out!https://badassbreastfeedingpodcast.com/episode/common-newborn-questions/https://badassbreastfeedingpodcast.com/episode/gassy-babies/Set up your consultation with Diannehttps://badassbreastfeedingpodcast.com/consultations/Check out Dianne's blog here:https://diannecassidyconsulting.com/milklytheblog/Follow our Podcast:https://badassbreastfeedingpodcast.comHere is how you can connect with Dianne and Abby:AbbyTheuring ,https://www.thebadassbreastfeeder.comDianne Cassidy @diannecassidyibclc, http://www.diannecassidyconsulting.comMusic we use:Music: Levels of Greatness from We Used to Paint Stars in the Sky (2012)courtesy of Scott Holmes at freemusicarchive.org/music/Scott_Holmes

In this episode of 'Rooted Agritourism,' Dr. Liz Fiedler Mergen from Sunny Mary Meadow interviews Peter Gillitzer, co-owner of Milk and Honey Cider in St. Joseph, Minnesota. The conversation explores the journey of Milk and Honey Cider, from the challenges of growing cider-specific apple varieties to turning those apples into craft cider. Peter shares insights into the agronomic and economic aspects of apple farming, addressing topics like grafting, soil requirements, pest management, pruning, and the importance of understanding one's strengths in farming. The discussion extends to the cider-making process, including fermenting, aging, blending, and addressing how Milk and Honey balances customer demand with their craft. The episode highlights the collaborative spirit within the local farming community and the importance of supporting local agritourism.00:00 Introduction to Rotted Agritourism00:19 Meet Peter Giler: Co-Owner of Milk and Honey Cider01:37 Starting with Apples: The Journey Begins02:31 Challenges and Trials in Apple Growing04:57 Understanding Cider and Mead10:47 The Economics of Apple Farming18:50 Harvesting and Production Insights19:56 Grading and Processing Apples20:30 Cider Production Benefits21:15 Collaborations and Diversification22:58 Community and Competition25:58 Cider Making Process29:50 Balancing Production and Demand32:45 Crafting Unique Ciders37:32 Conclusion and Contact InformationPodcast Website: https://www.sunnymarymeadowcoaching.com/rootedagritourismPodcast Instagram: https://www.instagram.com/rootedagritourism/Business Coaching: https://www.sunnymarymeadowcoaching.com/Farm Website: www.sunnymarymeadow.comFarmerstoFlorists: https://www.farmerstoflorists.com/Farm Instagram: https://www.instagram.com/sunnymarymeadow/Podcast Facebook group: https://www.facebook.com/groups/888196709178852

HERE IS THE LINK TO MERCH - https://dcnstores.com/collections/90-s-baby-x-dcn-collab-teeMaking something truly original isn't easy, but finding it is. Special starts on Etsy.URL: www.etsy.com/featured/hub/special-on-etsyJoin this channel to get access to perks:https://www.youtube.com/channel/UCOIOo7ybnNFNdwjSCgYDtOw/joinWater2 - https://water2.com/FREDSANTANA use code 90SBABY at checkoutCheck out our Amazon Storefront - https://www.amazon.co.uk/shop/90sbabyshow/list/CA7MV366T30L?ref_=cm_sw_r_cp_ud_aipsflist_CJP85NJ95R280Z6C6NMZPO Box 5038 HORNCHURCH RM12 9JX00:00 - 00:45 - INTRO 00:46 - 06:00 - WHAT IS CARDI B's PLAN?06:01 - 08:40 - WHY DID GOD LET THEM DO THAT?08:41 - 38:20 - JUDGE A BOOK BY IT'S COVER38:21 - 01:02:00 - CEREAL BEFORE OR AFTER MILK?01:02:01 - 01:11:00 - SIX BUMBARASCLART EGGS01:11:01 - 01:46:00 - DON'T CALL YOURSELF A FAN01:46:01 - 01:58:00 - BLIND RANKING FIZZY DRINKZ01:58:01 - 02:07:00 - IF YOU COME INSIDE YOU CAN'T GO OUTSIDE02:07:01 - 02:29:15 - FOOTBALL FINES AND RED CARDS02:29:16 - 02:35:00 - RACISM IN FOOTBALL02:35:01 - 02:40:00 READING IN CLASS02:40:01 - 02:57:13 - TRIVIA Hosted on Acast. See acast.com/privacy for more information.

Join Dr. John Schinnerer in this episode of the Evolved Caveman Podcast as he dives deep into the science behind aging and longevity. After a mind-blowing 40-year high school reunion, Dr. John explores why some people age gracefully while others, well, don't. Learn about the role of telomeres, and discover practical, science-backed hacks to extend your health span, from meditation to exercise, stress management, and even testosterone replacement therapy. Plus, get a reality check on how your mindset about aging can literally shape your cellular health. If you're looking to age like a fine Napa cabernet rather than a gallon of milk left in a warm garage, this episode is a must-watch!01:33 The Science of Telomeres02:23 Dr. Alyssa Epel's Longevity Research05:21 Proven Longevity Tools07:39 Testosterone Replacement Therapy10:59 Mindset and Aging15:31 Conclusion and Final ThoughtsWanna Live Longer? Here's Where To Begin:

The Break Room (MONDAY 9/29/25) 9am Hour 1) 13WHAM's Dan Fetes joins the show to explain why you might not be feeling completely satisfied with the Bills' 4-0 start to the season. 2) The SB halftime show has been revealed!

For many people, their ag classroom hold fond memories, and according to Sally Ladsten, they're not the only ones who value agricultural education. Wisconsin FFA membership has hit an all time high and nationally, there are over a million members. Sally is the agriculture food and natural resources education consultant and state ffa advisor tells us about the growing ffa membership and the innovative chapter structures that are meeting the growing membership demands. Ladsten says ag enrollment is up, new FFA chapters are being developed, and ag teacher demand continues to surge.Above average temperatures for Wisconsin today and most of this week. Stu Muck says the forecast is also staying dry which will help speed the harvest along.UW-River Falls is seeing a surge of interest in their new dairy plant. Ben Jarboe gets the details from Dean Mike Orth, he's overseeing activity at the College of Agriculture, Food and Environmental Sciences (CAFES). The schools dairy plant is just a little over a year old, and is a magnet for students interested in the food side of agriculture, as well as students interested in tasty ice cream! Orth says now that their processing facilities are fully implemented, they've been developing unique ice cream flavors that students and staff are enjoying. He also says they've seen about a 15% increase in student enrollment because of it.Dairy farmers had hoped revisions to the Federal Milk Marketing Orders would bring them predictability and fewer fluctuations in their milk checks. That's just not happening. Zippy DuVall, President of the American Farm Bureau Federation says dairy is too important a segment of the food industry to be suffering like it is.World Dairy Expo commercial exhibitors move in today. Each booth has its own unique story. Each exhibitor has their own unique story. Pam Jahnke talks to one of the newest World Dairy Expo staff members, Haley Beukema. Beukema grew up in New Richmond, Wisconsin, but not on a dairy farm. Instead, through 4-H, she partnered with a neighboring dairy to show Guernsey dairy cattle. She fell in love, and kept showing cattle and helping with chores through high school and into college. The love of dairy brought her to World Dairy Expo as a fitter and exhibitor. Her love of dairy convinced her to major in ag communications at the University of Minnesota. Now things have come full circle for Beukema as she assumes the role of digital media manager for World Dairy Expo. She shares the story with Pam Jahnke.See omnystudio.com/listener for privacy information.

Email your questions to Gardentalkradio@gmail.com Or call 1-800-927-SHOW Segment 1:Fall bulbs and mumsSegment 2:    picking out the best apple and pumpkin farm to go toSegment 3: Fun questions (chatter spot) Segment 4: Garden questions answered  Sponsors of the show for 2025 Phyllom BioProducts of http://www.phyllombioproducts.comPomona pectin of https://pomonapectin.com/Dripworks of https://www.dripworks.com/Walton's Inc of https://www.waltonsinc.com/  Us code grow50 and save 10% off your order of $50 or more Natural green products of https://www.natgreenproducts.com/ use promo code freeship4meany size No More Bugs!Rescue of https://rescue.com/Jung Seeds of https://www.jungseed.com/category/talk-gardening use code 15GT25 to save 15% off ordersWind River Chimes of https://windriverchimes.com/Wisconsin Greenhouse Company of https://wisconsingreenhousecompany.com/Mantis of https://mantis.com/Summit Chemical of https://summitchemical.com/Iv organics of https://ivorganics.com/  Use radio10 to save 10% off your orderSoilmoist.com of https://www.soilmoist.com/products/soil-moist.phpDavid J Frank of https://davidjfrank.com/ Timber Pro Coatings of https://timberprocoatingsusa.com/products/internal-wood-stabilizer/Totally tomatos of totallytomato.com/category/talk-gardening use code 15GT25 to save 15% off ordersr.h.shumway https://www.rhshumway.com/category/talk-gardening  use code 15GT25 to save 15% off ordersVermont Bean https://www.vermontbean.com/category/talk-gardening use code 15GT25 to save 15% off ordersEdmunds Roses use code https://www.edmundsroses.com/category/talk-gardening 15GT25 to save 15% off orders https://www.azurestandard.com/  Use code Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Root and Rhizomes https://www.rootsrhizomes.com/category/talk-gardeninguse code 15GT25 to save 15% off ordersKarrikaid https://karrikaid.com/ Use Code Radio10 at checkout and get 10% your order  Tarps https://tarps.com/Sunwarrior https://sunwarrior.com/ Use code JOEYHOLLY25” that will get you 25% off all productsat checkout Grow Smart https://www.grosmart.com/  use code “radio” at check out and save 10% on your order Lawn symergy https://lawnsynergy.com/Azure Standard of https://www.azurestandard.com/ use code : Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Durable green bed https://durablegreenbed.com/Tree IV https://treeiv.com/Brome Bird Care https://bromebirdcare.com/en/Chip Drop https://getchipdrop.com/For Jars of https://forjars.co/  Use the code: forjars25 to get a 10% discount on your orderAzure https://www.azurestandard.com/ Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Corba head hand tools https://www.cobrahead.com/ use code soil for 10% your order at checkout valid once per customer Soil Savvy https://www.mysoilsavvy.com/Phyllom Bioproducts http://www.phyllombioproducts.com/home.htmlShore and Chore https://shoreandchore.com/Dig Defence of https://digdefence.com/Weed Wrench  https://www.weed-wrench.com/home us code weed at check out to save $10.00 on your order Milk weed balm of https://milkweedbalm.com/ Use code: gardening for 20% off your orderOne sweet earth of https://onesweetearth.com/

Drift off with the dark Scottish fairytale, The Milk White Doo. So snuggle up in your blankets and have sweet dreams. The music in this episode is The Letter by Rikard From. Text a Story Suggestion (or just say hi!)Support the showNeed more Dreamful? For more info about the show, episodes, and ways to support; check out our website www.dreamfulstories.com Subscribe on Buzzsprout to get bonus episodes in the regular feed & a shout-out in an upcoming episode! Subscribe on Apple Podcasts for bonus episodes at apple.co/dreamful To get bonus episodes synced to your Spotify app & a shout-out in an upcoming episode, subscribe to dreamful.supercast.com You can also support us with ratings, kind words, & sharing this podcast with loved ones. Find us on Facebook at facebook.com/dreamfulpodcast & Instagram @dreamfulpodcast! Dreamful is produced and hosted by Jordan Blair. Edited by Katie Sokolovska. Theme song by Joshua Snodgrass. Cover art by Jordan Blair. ©️ Dreamful LLC

What's wrong with the world?Preached September 28, 2025Pastor Aaron Frasier

This episode explores the halachic discussions in Mishnah Berurah on health and medication on Shabbos. Topics include expressing milk for infants, distinctions between medical and non-medical uses of substances, oral hygiene practices, eating foods with healing properties, the permissibility of vitamins, and the use of sleeping tablets. The shiur clarifies when food and medicine may be taken by healthy individuals versus those experiencing discomfort or illness, and how rabbinic prohibitions interact with real pain or need.

Un nuevo 808 Radio en Radio Castilla-La Mancha que nos descubre las últimas creaciones de Reeko, TSHA o el fabuloso nuevo álbum del misterioso proyecto IRINI, ‘Lost In Dreams'. Pone en marcha el Al Habla con Izan Cramer, quien nos presenta su nuevo trabajo “00:00”. La Lista I: Stojche - HERITAGE [Dolly TS] Matthias Schildger - Breakin' Doves [Rawax] IRINI – Untitled [all possible worlds] Reeko - Retumbra [Samurai Music] Orbe - Ascender [Token] Al Habla: Izan Cramer pres. “00:00”. La Lista II: Izan Cramer - 00 00 IRINI - When Somebody Makes You Sad [all possible worlds] Milk & Honey - Venus Effect [Chuwanaga] Jamie Bissmire - Earth Work [Skryptöm] IRINI - The Higher [all possible worlds] Bizzarro Universe - 4ever [Exploited Club] IRINI - Sweet Charlotte [all possible worlds] La Lista III: ROLROLROL - VAMPIRO [Ilian Tape] Wanderist - Wait [Aus] IRINI - Too Lost In Love [all possible worlds] TSHA – Revolution (Shadow Child Remix) [Jackfruit] Justin Berkovi - Just Right [Nightrax] IRINI – Zentrancial [all possible worlds] La Lista IV: Linda Mirada - Obstáculo [Raso] IRINI - Dreamuniverse Pt II [all possible worlds] 1morning - The Circuit [Arts] Dj Satyrias - Ghost (Ackermann ECTO-1 Remix) [KENOTRAX] Klint – Legends [KOWBOI] IRINI - Durch Die Nacht [all possible worlds] Jasmín - Bite the Hand [Hessle Audio]

We encourage one another to follow the Lord.“Let us encourage one another” (Hebrews 10:25, NIV).

We encourage one another to follow the Lord.“Let us encourage one another” (Hebrews 10:25, NIV).

In the midst of a season changing heater and what could be a historical collapse, we talk Guardian's Baseball and thisteam's ability to somehow own the Detroit Tigers. Social media is lightweight trash for a number of reasons but the fall of Facebook really irks Dan. Speaking of the right reverend, went to a local coin show. That means we talk currencycollecting and precious metals. Tee discusses why Rheumatoid Arthritis's name is doing it a disservice as well as birthday giveaways and some other stuff that he can't remember while he types up these notes. We then head to Reddit for some AITA with a sprinkling of Taco Bell talk before an absolute tone of entertainment talk. Just a great time on the podcast mics this go round. Team SKiM Tatum | TAYREL713 | Lunchbox | LISTEN | RSS | Apple Podcast | Spotify | TuneIn | Bluesky | Amazon Music | YouTube | Email | Amazon Wish List | Merch | Patreon  PHONE l 216-264-6311 #Cleveland #Ohio #LiveFromThe216 #jayZ #ImaginaryPlayers #MLB #ClevelandGuardians #DetroitTigers #OhioPreRolls #Reddit #AITA #Entertainment #GoodCopBadCop #Sanctuary #ScyFy #Elementary #LucyLiu #Murderbot #AppleTVPlus#GirlHauntsBoy #Fortnite #Tetris99 #EarlSweatshirt #LiveLaughLove #GhostfaceKillah #SupremeClientele2 #ChanceTheRapper #Starline #ALifeWellWasted#IComeToShanghai #TheResidence #Netflix #TheHungerGames #FireworksFreedomandFelonies #CozyMystery #TonyaKappes #Paprika#StarTrekLowerDecks #Sweethearts #StarTrekStrangeNewWorlds #TheGreatBritishBakeOff #HollowKnightSilkSong #ClairObscurExpedition33#TheTerminalList #DemonSlayerInfinityCastle  Alternative Title – Chasing The LaughLinksPre-Rolls, Finally Available at Ohio DispensariesRedditAITAH for not completely changing my kids life just do accommodate her father?AITA for buying my niece 2 pairs of glasses and letting her get contacts

The next episode in our Character Deep Dive series focuses on The Hermit. Well "focus" might not be the right word when it's Milk, Emma, and special guest Jams from The Pandemonium Institute sharing stories. Each week, Grim Scenarios will release a deep dive into a single experimental character featuring Milk, Emma, and a Special Guest from the Blood on the Clocktower community. We'll talk about how to play as; how to bluff as; how to fight against; how to storytell for; select a script for; and build a bag for the featured character. All in our typical Grim Scenarios fashion, mixing humor, insight, and random tangents. Join our community on Discord! https://discord.gg/grimscenarios Check out the Grim Scenarios Twitch Channel! https://twitch.tv/grimscenarios Check out our socials by clicking below! https://linktr.ee/grimscenarios

 call 1-800-927-SHOW  Segment 4: Garden questions answered  Sponsors of the show for 2025 Phyllom BioProducts of http://www.phyllombioproducts.comPomona pectin of https://pomonapectin.com/Dripworks of https://www.dripworks.com/Walton's Inc of https://www.waltonsinc.com/  Us code grow50 and save 10% off your order of $50 or more Natural green products of https://www.natgreenproducts.com/ use promo code freeship4meany size No More Bugs!Rescue of https://rescue.com/Jung Seeds of https://www.jungseed.com/category/talk-gardening use code 15GT25 to save 15% off ordersWind River Chimes of https://windriverchimes.com/Wisconsin Greenhouse Company of https://wisconsingreenhousecompany.com/Mantis of https://mantis.com/Summit Chemical of https://summitchemical.com/Iv organics of https://ivorganics.com/  Use radio10 to save 10% off your orderSoilmoist.com of https://www.soilmoist.com/products/soil-moist.phpDavid J Frank of https://davidjfrank.com/ Timber Pro Coatings of https://timberprocoatingsusa.com/products/internal-wood-stabilizer/Totally tomatos of totallytomato.com/category/talk-gardening use code 15GT25 to save 15% off ordersr.h.shumway https://www.rhshumway.com/category/talk-gardening  use code 15GT25 to save 15% off ordersVermont Bean https://www.vermontbean.com/category/talk-gardening use code 15GT25 to save 15% off ordersEdmunds Roses use code https://www.edmundsroses.com/category/talk-gardening 15GT25 to save 15% off orders https://www.azurestandard.com/  Use code Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Root and Rhizomes https://www.rootsrhizomes.com/category/talk-gardeninguse code 15GT25 to save 15% off ordersKarrikaid https://karrikaid.com/ Use Code Radio10 at checkout and get 10% your order  Tarps https://tarps.com/Sunwarrior https://sunwarrior.com/ Use code JOEYHOLLY25” that will get you 25% off all productsat checkout Grow Smart https://www.grosmart.com/  use code “radio” at check out and save 10% on your order Lawn symergy https://lawnsynergy.com/Azure Standard of https://www.azurestandard.com/ use code : Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Durable green bed https://durablegreenbed.com/Tree IV https://treeiv.com/Brome Bird Care https://bromebirdcare.com/en/Chip Drop https://getchipdrop.com/For Jars of https://forjars.co/  Use the code: forjars25 to get a 10% discount on your orderAzure https://www.azurestandard.com/ Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Corba head hand tools https://www.cobrahead.com/ use code soil for 10% your order at checkout valid once per customer Soil Savvy https://www.mysoilsavvy.com/Phyllom Bioproducts http://www.phyllombioproducts.com/home.htmlShore and Chore https://shoreandchore.com/Dig Defence of https://digdefence.com/Weed Wrench  https://www.weed-wrench.com/home us code weed at check out to save $10.00 on your order Milk weed balm of https://milkweedbalm.com/ Use code: gardening for 20% off your orderOne sweet earth of https://onesweetearth.com/Amazon #Influencer page with products we use and trust from gardening to camping, household goods and even cat stuff. Over 500 items list  https://www.amazon.com/shop/thewisconsinvegetablegardener?ref=ac_inf_hm_vp

Send us a textJon and Danielle finally have a second to decompress and reflect on Ringside's first Repro Day on the Farm and it was hopefully a successful one!  They are joined by Dr. Melissa Holahan and Dr. Melanie Richards to talk about how the weekend went for them and the people attending the event!Caprine and EweBluebird Creek Farmwe have merch!

Although they've only been in business a year, an ice cream maker in Chetek is getting a lot of attention with his super premium ice cream. Alan Kuschner captured the Grand Champion title in the World Dairy Expo Dairy Products contest with his chocolate peanut butter ice cream. He explains his ice cream making philosophy to Bob Bosold, which has always focused on NOT using artificial anything.Warmer day today. Stu Muck speculates that moving in at World Dairy Expo on Monday could actually be a little hot!Do you pay more attention to the weather in summer or winter? Now it doesn't really matter because the state's WISCOnet is ready to give you data year round - statewide. Chris Vagasky, research program manager for Wisconet, the state’s mesonet – a system of weather and soil monitoring stations throughout Wisconsin tells Stephanie Hoff that they just installed the 78th station. It provides more than a dozen measurements every five minutes across every county and has been moving forward since 2023. All of the weather information that you want is available on their website wisconet.wisc.edu, which was put on the "short list" for a global award for providing weather data to the public. Milk production is climbing and the market's not really ready for it. That's the short synopsis from Matt Tranel, dairy analyst with EverAg. He tells Pam Jahnke that cow numbers are as high as we've seen in more than a decade. Where those cows are is also interesting since growth has been directly connected with new dairy plants that have been built.See omnystudio.com/listener for privacy information.

Building successful businesses often requires embracing opportunities that find you rather than forcing predetermined plans. In this episode of Building Texas Business, I sit down with Gregg Thompson, who runs multiple ventures with his brothers including landscape operations, nurseries, and the beloved Tiny Boxwoods and Milk & Cookies restaurants. We talk about how their family business evolved from a high school lawn mowing operation into a diversified enterprise spanning Houston and Austin. Gregg shares how their restaurant concept emerged accidentally when customers kept lingering at their West Alabama nursery, leading to an "accidental" expansion into hospitality. He explains their approach to hiring entrepreneurial people and giving them autonomy, plus how they've built robust back-office systems that support everything from landscape project management to baking croissants. The conversation reveals how measuring margins and sharing financial data across divisions creates a culture where creative people start thinking about gross margins. His philosophy centers on being in the "yes business" rather than automatically rejecting new ideas, combined with the belief that there's no limit to what you can accomplish when you don't know what you're doing. This mindset helped them navigate from municipal bonds to nurseries to restaurants without getting paralyzed by industry expertise they didn't possess. SHOW HIGHLIGHTS Sometimes the best business opportunities come from customers eating sandwiches in your nursery at lunchtime, leading to "accidental" restaurant concepts that nobody planned. Giving employees autonomy to try new things without permission first creates innovation - even when it occasionally surprises leadership with what they're attempting. The difference between a good business and a bad business is the back office - if you can't measure it, you can't fix it. Being in the "yes business" means not automatically saying no to employee ideas, since people bringing suggestions are stepping outside their comfort zones. There's no limit to what you can do when you don't know what you're doing, because you don't see the barriers that "experts" assume exist. Family businesses work when siblings have completely different skill sets that complement rather than compete - finance, construction, and wholesale trading each requiring distinct talents. LINKSShow Notes Previous Episodes About BoyarMiller About Thompson+Hanson GUESTS Gregg ThompsonAbout Gregg TRANSCRIPT (AI transcript provided as supporting material and may contain errors) Chris: Hey Greg, I want to welcome you to Building Texas Business. Thanks for taking the time to come in. Gregg: Yeah, my pleasure. I'm really excited about this. Chris: Well, you've got a great story to tell. I can't wait to hear more of the details. So let's start. Just tell us about your businesses. I know there's more than one and kind of what it is that you're doing out there and what you feel like those businesses are known for. Gregg: So I work with two of my brothers and I work with a great partner on the restaurant side. And we have, I think, an interesting little business. I was asked about a year ago to do a little speaking engagement about our company and landscape architecture. That's how it all started. And they asked me to do a quick recap of our company, the history, kind of like this. And I started jotting down timelines and I thought, this is dry. There's really more to how it started. That's all I thought. What was really the genesis of it? How did we get here? And so I call it my dad's lawnmower story and I'm 61 and I had three brothers and we all grew up just working around the house and mowing yards and doing chores and getting allowance and all that stuff. And I think that's how we evolved to where we are today in terms of just being willing to get out and work. And my older brother Lance officially started our landscape company when he was in high school. We all had Chris: Really, Gregg: We all had jobs and chores and I worked at Baskin Robbins. I had one brother that worked at a gas station and Lance was always the most successful entrepreneur. Mowing yards. Well, yeah. So we all mowed the yard and we all got our little allowance and that was great. You get the satisfaction of mowing the yard and finishing and then you get a little economic reward from your dad In the form of an allowance. But Lance was always just really good at making money When we were kids. He bought a new motorcycle when we were kids and I bought a used one. He bought a brand new car when he was in high school, 10th grade off the showroom floor and then traded that in and bought another one. This was like 1980. And so he just was very scrappy and entrepreneurial and was working at a nursery not too far from here over on a sacket. And a lady came in Mrs. Presler and bought a bunch of plants and asked if he could come by and plant them over the weekend. And so he did it. And that was officially his first client. She lived around the corner from us and I'm sure Lance did a good job and she loved having this guy around planting and stuff. And she told some friends and we just evolved and he was wrapping up high school and started making a little bit of money. And by the time he graduated he had some people that wanted projects and he's a really interesting guy. He had really bad dyslexia when he was growing up, still has it. And so school didn't come easy for him, but he had dyslexia and a DD, all those things can be really secret weapons if you know how to work around them. And he just had the ability to visualize things. He's always been into aesthetics and building. And so I think that really gave him some tools to just keep going with this landscape Chris: Thing. And then you ended up joining them at some point. Gregg: And so I went off and did the whole college finance thing and got into the municipal bond business and did that for a few years and I'd helped him with his books, a little glorified bookkeeper when he was starting. And in the early nineties we had talked about he was still growing and had a few employees and a few trucks and moved to some different locations and we just talked about me coming over or getting somebody else in to be the CFO and operations person. And it really wasn't that big at the time. And so I left my job in 94 and joined them and we were just around the corner over on Edlo. We leased some space over there and started a little bitty nursery as well as landscaping. And it was an accidental nursery. It was really a holding yard, and we would get all these plants delivered, we'd buy direct from growers and get all these plants delivered and put 'em in the holding yard and it looked like a nursery. And so people would stop in and want to buy plants and we thought, you know what? Let's see if we can open a nursery. And so that's how the retail nursery Chris: Started. Sometimes you find the business Gregg: And sometimes they find Chris: You. Gregg: Yeah, I call it the accidental nursery. And it was a great location and we were able to secure the real estate and buy it. And then we had some real estate trades that allowed us to move and grow a little bit. And so that was 94. And then that growth occurred throughout the nineties and in late I think 98, we sold that land and moved to the current location on west Alabama. And then we also moved our crews and our administrative offices over to West Park in six 10. And we opened a wholesale nursery there. We bought about eight acres of land there. And that's become the biggest part of our business on the landscape and nursery side is the wholesale. So we sell to other landscapers and over the years we've just grown and we have these divisions. We opened an office in Austin, Lance lives in Austin now. He moved in about 2000. And so we operate out of both cities. We have nurseries in both cities. And then probably our most visible business to the public is the restaurant side. Tiny box woods and milk and cookies. Chris: It keeps me fed. Gregg: Yeah. Well, I wish I could say it was a master plan, but it's been a fun plan. Chris: So I've always been curious how did you go from a nursery and landscaping into the restaurant business? Gregg: So that's I think a fun story too. So nursery people are kind of like book people, book people go and hang out at libraries and bookstores and they just want to be there around things that they love. Plant people are the same way. And our little retail nursery on West Alabama is a really beautiful place and people would just come and hang out. They would come over and on Saturdays there would be three or four people that were there every Saturday just walking around. They'd buy a few things, but they just wanted to be there. A little bit of an oasis. It is. And a lot of the mom and pop nurseries have gone by the wayside over the years. And so it was just a real pleasant space. It's the best patio in Houston. Well, thank you. And so one day, this lady was over there at about noon and she was walking around and she was eating a sandwich and we'd always joked about how people wanted to just be there and hang out and move in. And we got a lot of comments like that. And I saw this lady eating a sandwich just walking around. And so I just imagined that she was there on her lunch break and just wanted to hang out there. And so I called my brother Lance, and we talked probably six or seven times a day. We're always just calling and checking on things and riffing a little bit. And I said, we need to think about Dale coffee shop or restaurant. We've got this beautiful space and people want to be here, so we've got the captive audience and we have a place where they want to be. Let's sell the sandwich or a cup of coffee. We talked about a coffee shopper and we didn't really have a vision. And he said, that's the worst idea. That's a terrible idea. And I was putting this pitch on him. We've got the land, we had the building where I thought we could do it, and we were just using that for storage and mostly for Christmas trees. We sell Christmas trees once a year and we storm in there for about 30 days and otherwise just building was just storage. And I said, we've got the real estate and we can find somebody to cook. I had no idea what I was talking about. And I said, we've got an HR department, we've got the back, we've got all that stuff that's really hard for first time entrepreneurs. We didn't have to sign a lease, we didn't have to learn about hiring people and firing all that sort of administrative stuff. That can be really challenging if you're just a chef and you don't know all that. So we had that in place and we thought, or I thought there wasn't a lot of downside, give it a whirl and if it doesn't work, it's not the end of the world. And he was like, no, that's a terrible idea. Terrible idea. And so I thought, okay, he's probably right. Little Chris: Motivation to prove him wrong. Gregg: Yeah. And so he called me the next day we were talking about stuff. He said, we could probably figure it out. We could probably find somebody to help with the kitchen. And we've got the back office. So he's putting the sales pitch back on me that I was putting on him. And we just decided we had a place where people want to be and they like being there and we're already selling products. Our products just happen to be plants And we could figure out the food part of it. Again, we're pretty naive about it. And so we just started working on it. We hired an architect, we know how to build things and renovate spaces, and we thought we could make it a real pleasant patio and we thought we could do all that pretty stuff. And then we got just incredibly fortunate and found this. He was a young man at the time. He's still pretty young, but I think he's 25 at the time. He's our partner. His name's Bardo, and he's just been the best partner imaginable. And he came in and he was a little bit like us. He grew up mowing the yard and he had a bunch of siblings, but really had this love of hospitality, really outgoing, loves to cook and loves to feed people. And we met him through a client of ours who would come by our nursery and she asked, what are y'all doing over there? And we told her and she said, I've got the perfect guy for you. Chris: How about that? Gregg: And so we think, we still talk about what a miracle all this stuff is, just how things lined up. But Chris: Well, a lot of entrepreneurs will say that being naive in the beginning was a blessing because had they known what they were getting into and all the reality of it, they probably wouldn't have done it. Gregg: Yeah. I call that there's no limit to what you can do when you don't know what you're doing because you're not. That's a good one. You don't know the barriers that are there and you're naive. And if you knew all the stuff that's involved, you would probably be not always. It's tough to think through everything, especially when you don't know what you're doing Chris: Well, and I say just put your head down if you're passionate about it, which you all clearly are. Put your head down and just keep going and you figure it out as you go. Gregg: Yeah. And we did a lot of that, a lot of problem solving and figuring it out. And Baron was just amazing. He learned a lot of skills as we were building this building and he learned how construction works and he learned how software works and he had a really interesting sort of chefy background, but had never been run a restaurant and built one. So it was great. We all developed great tools and we called Lightning in a bottle with the first restaurant. So that's Tiny Boxwood. That's tiny boxwood. And then, let's see, and then in 2010, another one of those little bitty miracles happened and we were able to buy the old JMH grocery Chris: Store in Gregg: West University just through happenstance. I was out walking my dog one night and ran into this guy and he told me about it might be for sale. And so we opened that restaurant up and turned it on in 2011 and operated that for about five years. And we had this little bitty space in the middle between, there's a bank in there, and then we had the restaurant and then there was about 1700 square feet in the middle, and we just held that We wanted to see how everything worked with the neighborhood. We wanted to be good neighbors and see how the traffic flows. Parking's such a big deal in any retail establishment. And we just wanted to see how everything flows. And we didn't really have a vision for that space, but we spent a lot of time talking about it and we designed different things and had different ideas. And then about not quite, it's coming up on 10 years, I think, eight or nine years, we opened milk and cookies. We designed that around the concession stand over in West University, that little baseball walkup window. We didn't have enough parking to allow us to have a restaurant where you walk in and have seats. So really out of necessity, we did the walkup window that we thought was really charming, But we couldn't even if we wanted to, we didn't have the parking Chris: Right. And everyone loves it. Gregg: And everybody loved it. And so that has really developed into just a really fun and interesting part of our business and very visible. And people love it. It's like a little bitty Disney world. Everybody kind of shows up happy and leaves happy and the tickets aren't big tickets. And we've made some fun connections with people. And we've opened three of those in Houston and one in Austin. And then we're opening one in the Heights right now. It's under construction. Chris: I saw something about that in the little area there in the Heights. And they've got some other shops and things around there. Gregg: Yeah, we've got these Chris: Milking cookies. I was there this morning, so it's too close. It's dangerous. Gregg: Yeah, it's been an interesting business. Chris: I don't know how my youngest daughter would've made it through high school without being able to go to milking cookies on the way. But my biggest question is who came up with the chocolate chip recipe? Chocolate cookie recipe. Gregg: So I would love to take credit for that. I had nothing to do with it. That was my brother, Lance and Baron. And Lance has just always been a cookie guy. He's chocolate chip cookie. The greatest thing. Wasn't a real big cookie guy, but he's like, I want to have the best cookie. It just got to be off the chart. And he's one of those guys that everything's got to be the best. It's like he has these visions of things and he just wanted it to be the best. Chris: Well, he succeeded. If people haven't had it, they need to go try it. Gregg: Yeah, thank you. Chris: Hands down the best. Gregg: They've become popular. They've taken on a life of their own. And so he and Baron worked on just these different iterations of different ingredients and recipes and processes. And I got the benefit of taste testing for about six months and then stumbled into a little recipe and process. It seemed to work. That's great. And we've stuck with it and it's been really fun and successful. And we built the milk and cookies was really born out of the cookie. We sold the cookies of the restaurants and we'd get a lot of people that would come. They would pick up their kids at school and come and have milk and cookies that they'd sit at the bar in the restaurants. And Baron, to his credit, thought we could build a little business around pastries and the cookie. And we started doing ice cream and coffee. And so we made it what it is today, but it was really born out of that little cookie. Chris: Yeah, that's amazing. So three different businesses, you can't do that. You can't even do a business, no alone. Three different concepts without a good team. So what have you learned over the years that's helped y'all hire the right people? What kind of processes? What's been the learning and the journey around that? So critical to Gregg: Success? Yeah, it is. People are everything. It's a cliche, but it's true. People are everything. Hiring is anybody can hire. You need to know when to fire, getting the right people. I'm not a great manager of people, so I tend to delegate a lot. And I like to hire people that are entrepreneurial themselves and I like the back office and the numbers and the analysis, and I like to be involved in a lot of discussions and problem solving, but I like to delegate a lot. Give Chris: 'em autonomy. Gregg: Yeah, I give 'em a lot of autonomy. We have another saying that if you're not making mistakes, you're not trying hard enough. It's like when y'all were doing this, you made mistakes, I'm sure, and you figured stuff out. Oh sure. And you don't repeat and learning what not to do, it's just as important as learning what to do. And so that's how I operate. It's probably not the best form of management. And over the years we've gotten just some amazing people. We've got this one guy that operates our maintenance division. His name's Bill Dixon. He joined us over 30 years ago and he's created a little business within our business and it's great. He's had a great career and it's helped us build our landscape brand. And we've got some architects that are doing the same thing. We've got one coming up on 30 years. And then our back office, I think the back office, I've always said the difference between a good office or a good business and a bad business is the back office. You got to be able to count, you got to be able to report, and you got to be able to analyze and know if you can't measure it, you can't fix it. And so we've got a great back office and it's pretty robust for the, we do a lot of different things too. We do everything from landscape project management, building pools and fences and walls, and then baking croissants. We've got this whole range of accounting needs and back office needs. Chris: And is it all consolidated to kind of in the one back office space? We have Gregg: Space, what we call shared services, and it's really where we consolidate all of our accounting and we have different heads of different departments and different software for the restaurant side and payroll side, and then the landscape retail side. And that's been a lot of optimization and evolution that continues today. We just engaged a company to come and advise us on how AI can work within our existing software platform. Chris: Yeah, let's talk about that, just kind of innovation. What are some of the things you think y'all have done to innovate and keep the business progressive that's helped fuel the success? Gregg: I think a lot of it comes from the back office being able to report to our divisions. We have landscape maintenance, Houston, we have one in Austin. We have construction divisions, we have a retail division, a wholesale division. We have warehouse distribution. So we have all these different divisions. And I like the numbers piece and I like sharing that. And it's fun to see people that aren't real numbers. People look at 'em and make the connection between what they do during the day to how it translates into commerce and what does that mean in margins. And you see these really creative people that don't think of themselves as numbers people, and they start talking about gross margins and vice versa. We have a joke with Cindy Keen, who is our CFO. She's super great accountant and manager and does a lot more than just accounting, but she's pretty creative. And we've got these numbers, people that probably never thought of themselves as creative that really are. And so it's fun to see all that, but we rely a lot on software and accounting and reporting and trying to measure things where we can. And it's just a continual optimization. Chris: It sounds like you created a culture around focusing on the numbers and the margin, the details of how do you drive Gregg: Profitability Chris: In everything you do, right? No matter what role you have, that's part of the culture Gregg: You've created. So at the end of the day, if we're not making a profit, nothing else matters. We can talk about all this Nice pretty stuff, but if you're not retaining earnings and making money, you can't give raises. You can't get bonuses, you can't do the things you want to do. You can't try new things. And so we have a robust reporting and accounting and we keep optimizing. We can just change some tools last two or three months and how we account for labor, not account for it, but how we manage it within the restaurants or the restaurants are. It's funny, I was listening to the p Terry's podcast that you did, and the stories he tells really resonate with me because every day you're getting out and you're managing, you're hyper managing everything from cost to sales to labor to time to percentages. And so we just continue to optimize and haggle and we have a lot of different skill sets in our meetings. And so it's a continual, I like to think of it as just an optimization. Chris: Yeah. So you mentioned just a minute ago that you don't fancy yourself as a manager of people. I probably begged to differ, but when it comes to leadership, how would you describe your leadership style and how do you think that's evolved over the last several decades of you doing this? Gregg: Well, well, thank you for saying that. My style is to be encouraging and be open. I try to be in the yes business, I call it the yes business where I don't just automatically say no to things and be open. And if somebody brings you an idea, they're really maybe stepping out of their comfort zone a little bit, something that they think might be worth it, or they may just try it on their own. It's funny, some people within our organization now just try stuff without even bringing it to me, which I love. And sometimes I'm surprised to hear they're doing it Chris: Within certain Gregg: Boundaries, right? Yeah. There's usually some boundaries. Sometimes they're like, okay, you could have talked to me about that. So I think hopefully my leadership style is encouraging and I've been accused of being too positive. People from my office that are listening to this will know what it's talking about. I'm usually overly optimistic on a lot of projections. And my accounting department has a bad habit of proving me wrong on more than one occasion. But I love the people we work with. I love getting to know 'em and see 'em grow, especially on the restaurant side. It's been really, the restaurant business was so alien to me. I didn't know all the components that would go along with it, but some of the really fun pieces have just been getting to know the people that work there Are, I don't know if you've ever worked in a restaurant, but I have. Yeah, they're hard worker. The back of the house, the dish guys, it's a hard job. And then you have the front of the house where a lot of, for some people it's career and it's hospitality, and that's their mindset and that's their personality and they're wonderful. And then you get a lot of people that are working their way through college or school or just want to work and make a little money. And so we've had people go through college and we've had some come and a couple have come and work in our accounting department. They went to U of H and got a degree in accounting and just had breakfast with a guy a couple of weeks ago that's wrapping up his accounting degree. And he wanted to know if there are any opportunities and just getting to see people grow. And Baron who runs the restaurant side, is really good about developing young people in general around what he wants. Chris: Well, I just know from experience on the restaurant side, your retention is remarkable. The same people, I've been a loyal patriot for years, and it's a lot of the same people there, which says something about what you're doing something really right. Gregg: Well, so what I did was stumble across Barron, and I would love to say that, but I've learned a lot from him and what he expects, he has really high expectations and loves. He would've been a great football coach. He loves to coach people. And he has these meetings where he talks about culture and words to use and how to present yourself and how to stand up, just really blocking and tackling around interpersonal skills and then the culture of service and hospitality. And he just does a tremendous job. And it's been fun for me to see that and see these young people develop and become more confident. And we've been doing it long enough now where some of the people that work for us when we started, or in their thirties and mid thirties and speak very fondly of their work experience. Chris: That's great. Let's switch gears a little bit. It's a family business and those aren't always easy. What have you and your brothers done to get along on video and make sure there's no real conflict? And how have y'all shared responsibilities or divided responsibilities? Because not every family business is really easy or successful. So anything that you can share in that Gregg: Regard? Yeah, that's a great question. And for me, I think it's pretty easy answer. We all do different things. My skill's a lot different than Lance. Lance. He's not intimidated by building anything. I've learned a lot about building and construction, landscaping, even the restaurant side of it, but my skills are more around the office finance management and really administration. And so we don't really step on each other's toes. Hopefully we compliment each other. I think we do, and we talk a lot and every day. And then my younger brother, Brad is really interesting too. He runs our wholesale division, which is really big division that we're not known for because it sells to the trade. And he's got a completely different skillset too. He's buying millions of dollars worth of plants and trees, and he's almost like an oil and gas trader. He's taken positions on these perishable products and moving 'em to other landscapers and manages a lot of people too. And he's doing over the counter sales. And we have salespeople that work with them. So we've all got different skills and we all contribute differently. And that's, I think really been the key to making it work. And we occasionally bristle and step on each other's toes, but it's pretty rare, thankfully. Chris: Well, it'd be odd if you didn't from time to time, but it sounds like one, you have different skill sets that y'all recognize and appreciate, and two, there's no Gregg: Ego Chris: Because that gets in the way of whether it's family or not. If you have partners in a business and there's some egos in the room that can lead to, and we've seen it here. I call 'em business divorces and they get ugly. I can Gregg: Imagine. We just have different skill sets, hopefully. I know Lance and Brad both very humble. Hopefully I am too. And we just love what we do. Lance is he loves to say, and I'm the same way. I'll never plan to retire. I want to be able to retire. I don't want to retire. There's a difference. There's a difference. One's a little more freeing and we've just got probably overuse the word fun, but we've got a fun business and we work with great, creative, scrappy, entrepreneurial, hardworking people and who we admire and respect and it's great. Chris: So you started in Houston, obviously and grown here that you've expanded out. Has having a business based in and expanding within the state of Texas you think been an advantage for you Gregg: Texas? So I listen to this guy, I don't know if you've ever heard a guy named Peter Zhan. He talks about geographics and geography and demographics and why some states and cities are successful and some countries, and it's been fascinating, but he says Texas is the greatest state in the world to do business. He says Houston is the greatest city. And he goes on to explain why. And Austin's right up there too. Texas is just, it has his reputation for being wide open and scrappy and entrepreneurial. That's true. It's a great place to start a business. The barriers to entry are pretty low. They're getting a little more, I say burdensome, but it's still pretty easy to just fire up a business. And there's a good labor force here. There's good distribution in the form of imports and exports from the ports. We've got one of the greatest ports in the world for sure. We've got I 10 running through here so you can distribute in and out of there. We've got low cost of energy, we've got low cost of food, we've got a ton of real estate, so it's a great place to do business. And Austin has exploded over the last 10 years and it's gotten a little more expensive to operate out of there. They've taken over the world too with tech and opportunities, and you've got this intellectual knowledge base there. And so Texas is just a great place to do business. We're looking to expand some of our little stores to other cities in Texas. Chris: That's great. Yeah, I agree with you. I think of Houston, especially as a city of opportunity. You see entrepreneurial spirited people everywhere and other entrepreneurs willing to support those starting out, which is the whole reason we started this podcast is to share knowledge, pass something on. And when you think about that, if you were to say something, one or two tidbits to an aspiring entrepreneur who may be listening, what would be your advice about taking that first step or something to maybe watch out for that may be around the corner? Gregg: Yeah. Yeah. So my overly optimistic personality would say, do it, measure the downside. Can you handle if it doesn't work? Worst case scenario, can you handle that? And if you can, the upside will hopefully take care of itself. But I say, go for it. I love to talk to young people that are thinking about starting a business or want to know how you do it. And I love to talk to them. And it's never too late. I love to had a lot of great conversations with older people that have retired or become empty nesters and started a little jewelry business, and then other people that have started wildly successful, much bigger public companies. And so businesses, it's such a creative endeavor and there's a gillion ways to make a living and to start businesses and to try things. And you never know what you can do until you give it a world. Yeah, I love, Chris: I'm always amazed at how the different things people do to actually have a business or make an income, it's fascinating. Some of 'em are obvious, and then there's so many that you're like, wow, I had no idea that someone would've a business around that. Gregg: It's really remarkable. And the more you drill down and get into it, and the more you discover how people have just built great businesses, wildly successful financially and big and small, and yeah, it's great. I love entrepreneurship and I love people that think about it and want to give it a whirl. Chris: Yeah. Well, it's obvious because y'all have been wildly successful yourself and been cool to see how it's evolved from just a nursery to, like I said, a restaurant. I mean people that are passionate about restaurants and can fail at 'em. And it's cool to see someone knew nothing about it, but have it be so successful. Gregg: Yeah. I'm probably a little too capricious about saying, we got really lucky with some of the people and we went into it not knowing, Chris: Well, no sub super hard work. Right? Gregg: Yeah. Chris: So all that to say, then you got all this going on, what do you do to just rest and recharge and find some time for yourself? Gregg: Well, so when my youngest, who's same age as your oldest went off to college, we became official empty nesters. And I had a couple, a little more time on my hands and I wanted to fill it. I'm not good with time on my hands. And so I was trying to decide between, I used to fly airplanes and I was trying to decide between flying or taking up golf. And thankfully I took up golf. It's a little easier to do every day. Chris: Tends to be safer on life expectancy Gregg: Too. If you fall out of the golf cart, it's not fatal. And so I play a lot. I've just become really passionate about golf. I love golf. And so I enjoy that. And Carol and I are traveling a little bit. We got a little place in Florida where we go to, and I still stay pretty busy with work. We are going back and forth to Austin a lot. Catherine, my youngest is still there, so I stay pretty busy. Chris: Good Gregg: Doing stuff I like to do Chris: And well, they say, right, you love it and passionate about them until work. Gregg: Yeah. Yeah. Chris: That's great. Alright, so last question is, do you prefer Tex-Mex or barbecue? Gregg: Oh, that's so tough because I was just at our little shop and somebody who works there who knows I'm into certain types of foods and ingredients and stuff, she gave me these great, because she knows I love chips. And she's like, oh, I got these, they're seed oil free and all this stuff and you got to try. I'm like, oh man, I'm going to have something to snack on. So I love chips, I love Tex-Mex and I love barbecue. But if I were to choose, I would probably choose Tex-Mex. Okay. Some of my early fondest food memories are Tex-Mex. Chris: Yeah. So it's funny, it's the hardest question that I ask on the podcast for everybody, and it's a hard one for me to answer, but I go to, when I've been gone traveling for a while, what's the first thing I want when I come back? And as much as I love barbecue, the answer text Gregg: Message. Yeah, it's our comfort food. I literally remember the first time I had chips and queso the day I remember where it was, where I was. And it just changed my life. Chris: Well, maybe there's a new restaurant concept for y'all to go after. It could be, yeah. Although there's a lot of competition here, right? Gregg: I know there's good competition. Yeah. Chris: Well, Greg, thanks so much for coming on. Love your story. Congratulations to you and your brothers and your whole team there for what y'all do. And again, from a personal standpoint, I love it. I take advantage of it being just two blocks away more times during the week than I care to admit. Gregg: Yeah. Well thank you and congratulations to you on your podcast. I just love that you're doing this. It's very entrepreneurial. It's like this, the definition of an entrepreneur is Chris: Trying something. Well, I appreciate that. We consider ourselves here. We talk about it all the time within our partnership that we're entrepreneurs. For sure. And to your point, we look for people that have that ownership mindset to work here because we think that's what makes this firm successful. And it helps us with our clients because our clients are entrepreneurs. And so I think we're, those connections help form deep Gregg: Relationships for sure Chris: With the clients that we have. And we think that's part of why we 35 years and going strong. Gregg: Yeah. That's great. Chris: Thanks again for coming. Appreciate you taking time. My pleasure. Take care of Hello. Gregg: I will. Thank you. Alright. Special Guest: Gregg Thompson.

Farm transition plans are starting to include non-family members and it offers unique opportunities and challenges in succession planning. We will cover how transition plans have evolved, lending support, essential items, tools, economic pressures and policy items.  Dairy Stream host, Joanna Guza, and guest Bill Oppriecht of Compeer Financial discuss the following topics:  Evolution of farm transitions Lender support Essential items What's driving the shift to non-family members Successful example of a blended farm ownership Risks for non-family members Lending tools or resources Biggest challenge Economic pressures Advice to dairy owners who don't have a successor Policy Reviewing transition plans Special thanks to Compeer Financial for sponsoring this episode. About the guest Bill Oppriecht is a senior dairy lending specialist at Compeer Financial. He has been part of the Farm Credit System for more than 11 years, with the last six years focusing specifically on dairy operations. Bill grew up on a small dairy farm and uses that background to help support dairy producers in southern Wisconsin. Bill graduated from University of Wisconsin-Platteville, double majoring in ag business and animal science with a dairy emphasis. He is a member of Dairy Business Association, Professional Dairy Producers, Farm Bureau and the Wisconsin Holstein Association. Bill resides in southwestern Wisconsin with his wife, Heidi, and two sons, Alex and Evan.  Resources Success in Succession Planning series (1 of 3): How to get organized Success in Succession Planning series (2 of 3): Financial analysis Success in Succession Planning series (3 of 3): Legal and mediation Dairy Streamlet: Succession planning and creating generational wealth Succession planning and creating generational wealth Compeer Financial is proud partner of Dairy Stream.  Learn more about Dairy Stream sponsorship. This podcast is produced by the Voice of Milk, a collaboration of individual dairy organizations working to improve the future of dairy farm families. Become a sponsor, share an idea or feedback by emailing podcast@dairyforward.com.  Join us at Dairy Strong on January 14-15 in Green Bay, Wisconsin. Gain timely political updates, dive into the dynamics of producer-processor relationships and learn strategies to sustain a stronger future for dairy through innovation and collaboration. United together, we're leading with purpose—one person, one policy and one farm at a time. To learn more, visit dairystrong.org.

While we are off for two weeks, we are coming to you with a random generated word, that we chat about for 10 minutes. Enjoy! Join the Pod Squad Listen Live on the Nova Player App Follow us on Instagram - TikTok - Facebook - SnapchatSee omnystudio.com/listener for privacy information.

Miquela Hanselman, Director of Regulatory Affairs with the National Milk Producers Federation, says the Whole Milk for Healthy Kids Act currently before Congress would give kids even more choices for the nutrition they need. NAFB News ServiceSee omnystudio.com/listener for privacy information.

Welcome to The Times of Israel's Daily Briefing, your 20-minute audio update on what's happening in Israel, the Middle East and the Jewish world. Culture editor Jessica Steinberg joins host Amanda Borschel-Dan for today's episode. Today, we dive into aspects of Israel's culinary life and hear about Steinberg's most recent visit to Kibbutz Be'eri in the south: Just two weeks before Rosh Hashanah, Steinberg joined baker Yaki Sagi as he was pouring honey cake batter into loaf tins at the Lalush bakery in Be’eri's dining hall complex. We learn how Be'eri is slowly rebuilding and about Sagi's flourishing bakery. We then turn to Tel Aviv, where Steinberg attended the 11th Whisky Live event. One of the whiskies she tasted is called Single Be’eri, a single malt project led by Be’eri resident and former Knesset member Haim Jelin, distilled at Tel Aviv’s Milk & Honey, with part of the proceeds donated to the rehabilitation of communities in the Western Negev. And finally, we learn how nearly 10 months after the ceasefire between Israel and Hezbollah, a new set of culinary tours by the Tel Aviv-based Asif Culinary Institute of Israel is aiming to boost restaurants in Israel’s north that are still struggling with the fallout of the war. Check out The Times of Israel's ongoing liveblog for more updates. For further reading: Can spinach pies infuse strength back into Kibbutz Be’eri? This baker hopes so 10 months after Lebanon war, culinary tours aim to help local eateries Israel’s Whisky Live 2025 to feature local malt honoring Kibbutz Be’eri Subscribe to The Times of Israel Daily Briefing on Apple Podcasts, Spotify, YouTube, or wherever you get your podcasts. This episode was produced by Podwaves. IMAGE: Chef Yaki Sagi and the Lalush brownies beloved by many Kibbutz Be'eri members (Courtesy)See omnystudio.com/listener for privacy information.

This episode was recorded in Fort Wayne, Indiana, during the 2025 Tri-State Dairy Conference.Dr. Boerman notes we know cows experience a negative metabolizable protein balance in early lactation, which means they're mobilizing skeletal muscle to make up for that. Dr. Boerman and her group have been interested in strategies to measure how much muscle they're mobilizing, when they're losing it and when they gain it back.  (3:51)Cows are ultrasounded during the dry period to determine longissimus dorsi muscle reserves, then divided into low vs high muscle groups. Weekly ultrasounds follow them through lactation.  Animals with high muscle reserves during the dry period mobilized muscle before calving, which resulted in increased calf birth weights. Animals with less muscle during the dry period can gain muscle during that time and have more muscle reserves at calving than they had in the middle of the dry period. Dr. Boerman discusses possible nutrition interventions to manage muscle depletion and accretion, as well as timing of muscle loss and gain.  (5:14)The panel discusses how cows were assigned to high- and low-muscle groups and how representative those groups might be to the general population of dairy cows. Dr. Boerman mentions they've recently started evaluating primiparous cows as well to see if they perform differently than multiparous cows. (10:33)Dr. Boerman notes that cows are mobilizing between 30 and 35% of their longissimus dorsi depth during lactation and muscle biopsies have shown a reduction in muscle fiber size. They also measure 3-methyl histidine and creatinine as biomarkers of muscle loss and gain. The panel discusses increased calf birth weights and impacts on colostrum for high-muscle groups. Body condition score is not a good predictor of muscle depth. (16:52)The group discusses how parity might impact protein loss and gain, the influence of genetics on these muscle measurements, how health events might affect muscle mobilization and what kind of hormonal regulation might be occurring to control muscle losses and gains. (23:41)Dr. Weiss shares about a project from his group where muscle and fat losses were measured by dilution. They fed 20% protein diets using soy alone or with supplementation of rumen-protected amino acids. He emphasized the differences between heifers and cows, similar to what Dr. Boerman's group has observed as well. (29:54)Dr. Boerman shares some ideas of what kind of experiments she'd like to conduct next to continue this line of research. (33:42)Panelists share their take-home thoughts. (35:29)Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.  If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll mail you a shirt.

Your body is always speaking to you—are you listening? In this episode, we dive into the powerful connection between your mind and body and uncover the signals you've been ignoring. From that tightness in your chest to the gut feeling you brushed aside, your body often knows the truth before your mind catches up. Learn how to tune into these cues, trust your instincts, and use them as a guide to make better decisions, reduce stress, and live in alignment with your true self. If you've ever felt disconnected or overwhelmed, this episode will help you reconnect, recalibrate, and reclaim your inner wisdom.✨ Sacred Boundaries: Scripts for Saying No with Love ✨If you've ever felt the pressure to say “yes” when your whole body was begging you to say “no,” you're not alone. So many high-achieving, heart-centered women struggle with guilt, fear of disappointing others, or worry that boundaries will push people away.But the truth is: boundaries don't break relationships—they strengthen them.

Traditional diets maximized nutrients. Modern diets minimize them. Our current health crisis stems from our departure from traditional food and health ways – both how we raise our livestock and grow our produce, to what we do to it before it reaches our plate.   Sally Fallon Morell, the President and founder of the Weston A. Price Foundation, explains where we've gone wrong and what we can do to rectify it.   Visit Sally's website: Nourishing Traditions Follow the Wise Traditions podcast on your favorite podcast platform! Check out our sponsors: New Biology and Optimal Carnivore

Within an hour of drinking dairy milk, blood levels of the estrogen estrone in men go up and testosterone goes down.

Send us a textIn this podcast episode, a pediatric gastroenterologist, Pediatric GI expert Dr. Victoria Martin joins me to demystify milk intolerance in babies—what FPIAP and cow's milk protein intolerance really mean, why these diagnoses are tricky, and how families can find practical, evidence-based solutions.shares her expertise on milk intolerances in infants. Dr. Martin emphasizes the importance of supporting breastfeeding mothers, addressing misconceptions about milk allergies, and the potential benefits of early allergen exposure. Additionally, Dr. Martin and the host discuss the role of lactose intolerance, and nutritional considerations for infants. Dr. Victoria (Tori) Martin is an Assistant Professor of Pediatrics at Harvard Medical School, Co-Director of the Pediatric Gastroenterology Section of the Food Allergy Center at Massachusetts General Hospital for Children, and Associate Program Director of the MGHfC Pediatric GI Fellowship. Her research focuses on early-life GI health, food antigens, and the infant microbiome.Key takeaways“Lactose intolerance” is not a typical infant diagnosis; infant concerns are usually protein related.Microscopic stool blood alone has limits—treat the baby, not just the test.For breastfed infants with visible blood and discomfort, consider short, targeted milk-protein elimination, then a re-challenge in ~1 month to confirm diagnosis and avoid unnecessary long-term restriction.Hypoallergenic formulas are an option; prioritize growth, feeding comfort, and family well-being.Early, safe introduction of other allergens (e.g., peanut, egg) should still proceed on schedule unless otherwise directed by your clinician.Your Child is Normal is the trusted podcast for parents, pediatricians, and child health experts who want smart, nuanced conversations about raising healthy, resilient kids. Hosted by Dr. Jessica Hochman — a board-certified practicing pediatrician — the show combines evidence-based medicine, expert interviews, and real-world parenting advice to help listeners navigate everything from sleep struggles to mental health, nutrition, screen time, and more. Follow Dr Jessica Hochman:Instagram: @AskDrJessica and Tiktok @askdrjessicaYouTube channel: Ask Dr Jessica If you are interested in placing an ad on Your Child Is Normal click here or fill out our interest form.-For a plant-based, USDA Organic certified vitamin supplement, check out : Llama Naturals Vitamin and use discount code: DRJESSICA20-To test your child's microbiome and get recommendations, check out: Tiny Health using code: DRJESSICA The information presented in Ask Dr Jessica is for general educational purposes only. She does not diagnose medical conditi...

The hormonal benefits of fenugreek extend beyond the muscle-bulking testosterone boost.

Co-hosts Juju Gotti and Trysta Krick talk about the WNBA playoffs, the epic, milky, puffer jacket choices of Skylar Diggins, the lack of accountability from Alyssa Thomas, and the incredible story of Courtney Williams and the StudBudz. It's playoff time with Alley Oop the comedy show that talks about all things basketball, hoops, and hoopers. #wnba #wnbaplayoffs #pheonixmercury #minnesotalynx #seattlestorm #connecticutsun #courtneywilliams #studbudz Learn more about your ad choices. Visit podcastchoices.com/adchoices