POPULARITY
11 episodes with Broiler
11 episodes with Broiler
14 episodes with Broiler
3 episodes with Broiler
6 episodes with Broiler
4 episodes with Broiler
3 episodes with Broiler
2 episodes with Broiler
2 episodes with Broiler
Eli Cranor talks with Jeremy Finley about his thriller BROILER. The novel follows two families entangled in the world of an Arkansas chicken plant. When Edwin is fired by the ruthless manager Luke, he seeks revenge, sparking a deadly chain of events. This noir thriller exposes the divide between those at the top and those below, revealing the violent realities at the heart of the American Dream.
In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Austin Jasek, Poultry Account Manager at Zinpro Corporation, breaks down how trace minerals impact broiler performance, yield, and overall profitability. Learn how optimizing zinc and other minerals can improve performance, enhance meat quality, and reduce environmental impact. Don't miss it—tune in now on all major platforms!"We've completely replaced zinc with a sole source of available zinc, and seen consistent performance improvements."Meet the guest: Dr. Austin Jasek earned his PhD in Poultry Science from Texas A&M University in 2019, with a focus on broiler nutrition and feed additives. Currently a Poultry Account Manager at Zinpro Corporation, Dr. Jasek works across the Midwest and Southeast U.S., collaborating with poultry producers to improve performance and mitigate challenges. He is also a member of the Poultry Science Association (PSA).What you'll learn:(00:00) Highlight(01:44) Introduction (02:16) Dr. Jasek's background (03:38) Trace mineral importance (05:44) Performance and trace minerals (07:44) Reducing environmental impact (08:43) Performance & yield improvements (11:25) Closing thoughtsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like: Zinpro* Kerry* Kemin- Barentz- Anitox- BASF- Poultry Science Association
Ag Secretary Brooke Rollins will visit six international markets this year to boost American agricultural exports, and U.S. beef sales to China take a dive after Beijing allowed expiration of registrations that permitted exports from hundreds of American meat facilities.
Ag Secretary Brooke Rollins will visit six international markets this year to boost American agricultural exports, and U.S. beef sales to China take a dive after Beijing allowed expiration of registrations that permitted exports from hundreds of American meat facilities.
There have been over 20 million commercial table/shell egg laying hens lost already in 2025 alone due to High Pathogenic Avian Influenza.See omnystudio.com/listener for privacy information.
In (Spezial-)Folge 129 wird Mario in der S-Bahn von Donald Trump verfolgt und macht einen Telesibirsk-Betriebsausflug durch Nordmazedonien, Albanien, Montenegro und Kosovo."MrWissen2go" Mirko Drotschmann über Diktator Tito und Jugoslawien: https://youtu.be/BIL-vr-KRqQ?si=zMdn9lxF99xKoK1eUnser offizieller Music-Act, den wir in dieser Folge NICHT spielen durften: Rosenstolz mit „Liebe ist alles“ (https://youtu.be/C5mnE1Cs2sg?si=HyPS4DK5INFz-4He)Kritik, Lob, Anregungen, Lob, Glückwünsche und Lob bitte an: post@tohuwapodcast.de#nordmazedonien #kosovo #albanien #montenegro #jugoslawien #tito #enverhodscha #rosenstolz #diamantfeder #otz #Saalfeld #unterwellenborn #yetiketchup #parkerlewis #ddrsofteis #softeis #podcast #Tohuwapodcast #Berlin #Humorpodcast #Talkpodcast #Laberpodcast #Gesprächspodcast #Talk #softeisliebe #softeiswiefrüher #eiskombinat
In this week's episode, Brittany Schmitt and Brittany Furlan Lee discuss single men and all the annoying things they do before they break up with you, why Millennials are aging better than most generations, and BFL shares more period advice! Then, the Britts reveal their worst road rage stories while reacting to yours! ---------------------------------------------------------------- SUBSCRIBE ON PATREON - patreon.com/ThisIsTheWorstPodcast - A place for the Worsties to be even more feral! We'll be doing exclusive content, bonus episodes and SO much more! SHOP OUR MERCH HERE: https://shop.justmediahouse.com/collections/this-is-the-worst ---------------------------------------------------------------- Thank you to our sponsors this week: Presented by Olipop: https://drinkolipop.com/BRITT & Tru Fru: https://trufru.com/ #Olipoppartner #TruFruPartner ---------------------------------------------------------------- Stay connected and follow us: • Instagram - https://www.instagram.com/thisistheworstpod/ • TikTok - https://www.tiktok.com/@thisistheworstpod • Facebook - https://www.facebook.com/thisistheworstpod/ What's YOUR worst? Want our BADvice? Email us at thisistheworstpod@justmediahouse.com ---------------------------------------------------------------- Time Stamps: 00:00:00 Welcome back WORSTIES! 00:05:41 Mike went on a date! 00:09:01 Millennials are aging best 00:18:10 BS's dating updates 00:26:21 BFL's period advice 00:28:38 THE BROILER 00:45:22 Men aint sh*t 00:53:17 The Britts worst 'ROAD RAGE' stories 01:01:06 YOUR worst 'ROAD RAGE' stories 01:11:30 BADvice 01:21:09 LOVE YOU WORSTIES! Powered by: Just Media House -- https://www.justmediahouse.com/ Hosted and Executive Produced by: Brittany Furlan Lee and Brittany Schmitt Studio: Kandoo Films -- https://www.kandoofilms.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices
Lone har vært døden nær og måtte med tungt hjerte droppe Broiler-konserten i helgen. I ren feberdelirium har hun likevel tatt det ultimate steget inn i voksenlivet og begynt å scrolle Facebook. Og folkens... her er det gull å hente! Samtidig klikker Hanna over at TikTok-kommentarfeltene nekter å la Sabrina Carpenter være deilig på Brit Awards. Hun kan også avsløre at hun for flere år siden filmet et spøkelse på Wine – men i en tragisk vending klarte hun å slette videoen før beviset så dagens lys. Folket har talt, og jentene gir sine tanker om Paradise Hotel. For la oss være ærlige... enkelte deltakere burde vel strengt tatt vært triggerwarnet før innsjekk, eller? Hosted on Acast. See acast.com/privacy for more information.
Looking for a good egg substitute for your baking? Whether you're vegan, trying to cut back on cholesterol, or just want to try something new, there are plenty of great egg alternatives that can help you make tasty treats with the perfect texture. With egg prices climbing, many people are looking to raise their own chickens for eggs. The rising prices are mainly due to the spread of Avian Flu.
On this episode of Weekly Livestock Market Update, Brownfield's Meghan Grebner talks with University of Kentucky ag economist Kenny Burdine about supply and demand, consumer prices, and some risk management.Market highlights:» The 5-market average fed steers price was down over $4 per cwt for the week at $202.73.» February live cattle futures prices were also down by roughly $3, closing at $197.73 today.» Choice boxed beef slid about $7 to $314.70 this week. Select boxed beef fell by about $5 to $307.14.» March feeder cattle future prices were actually $2 higher this week at $267.08» National base hog carcass price was 3% higher at $86.09 for the week» February lean hog futures were $2 higher on the week, closing today at $89.48» Pork cutout values were also higher, by about $5, trading at $102.21 for the week Weekly Slaughter:» Cattle slaughter was estimated down almost 4% for the week at 561,000 head. That is down over 8% year-to-date» Hog slaughter was virtually flat with last week at 2.54 million head, but down over 6% YTD.February WASDE:» 2025 beef production was raised by 3% from January - mostly due to resumption of Mexican live cattle imports. This would be 1.6% lower than 2024. Additional key factors to watch will be female slaughter and harvest weights.» 2025 pork production forecast was raised slightly from January and sits at an estimated 2.7% increase from 2024.» Broiler production was unchanged from last month and is projected to increase by 1.4% in 2025.» Estimated 2025 egg production was lowered by 2% from January, but wholesale egg price forecast was raised by $1.50.Consumer Price Index for January:» Consumer price index increased 0.5% in January, 3% increase over the last 12 months» Energy, gasoline, and food were all higher» Food index was up 0.4% for the month and 2.5% over the last yearRisk Management:» Recent price declines were a good reminder that risk is always out there» The market has been on tear the last couple of years, but we have seen several pullbacks along the way» Basic strategies» Forward contracts, internet sale with delayed delivery» Futures contacts» Options» LRP insurance» My general approach to risk management» Know what tools are out there» Know how price changes impact returns» Don't make decisions in real time» Don't try to manage risk looking backwardsNext Week's Reports:» Livestock Slaughter» Cattle on FeedConnect with Brownfield Ag News:» Get the latest ag news: https://www.brownfieldagnews.com/» Subscribe to Brownfield on YouTube: https://www.youtube.com/@BrownfieldAgNews» Follow Brownfield on X (Twitter): https://x.com/brownfield» Follow Brownfield on Facebook: https://www.facebook.com/BrownfieldAgNewsAbout Brownfield Ag News:Brownfield Ag News is your trusted source for reliable agriculture news, market trends, weather updates, and expert interviews. Get comprehensive coverage and stay ahead in the ever-evolving agriculture industry.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
81% of Meatpacking Workers at High Injury Risk, USDA Warns Two new studies reinforce the fact that slaughterhouse jobs are among the most dangerous. Written by Nina B. Elkadi at @sentientmediaorg #vegan #plantbased #plantbasedbriefing #OHSA #Slaughterhouse #slaughterhouseworkers #meatpacking #workerinjury ========================== Original Post: https://sentientmedia.org/meatpacking-workers-injury-risk-usda/ Related Episodes/Resources: Search, where you listen to this podcast or at https://plantbasedbriefing.com/episodes for Slaughterhouse, Workers, Farmer, Mental Health 665: Chicken or Broiler, Cow or Steer, Owner or Guardian? https://plantbasedbriefing.libsyn.com/665-in-memory-of-karen-davis-1944-2023-chicken-or-broiler-cow-or-steer-owner-or-guardian-by-karen-davis-at-upc-onlineorg ========================= Sentient Media is a nonprofit news organization that is changing the conversation around animal agriculture across the globe. They seek to create and sustain a sense of global urgency about the agriculture industry's impact on the climate crisis, extraction of natural resources and systematic exploitation of the fringes of society. They're doing this through critical commentary, investigative journalism, creating resources, strengthening the journalist and advocate community, partnering with publishers and holding the media accountable when it fails to report on the most pressing issues of our time. ========================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing LinkedIn: https://www.linkedin.com/company/plant-based-briefing/ Instagram: https://www.instagram.com/plantbasedbriefing/
USPOULTRY Foundation announces completion of funded research project from the University of Georgia to develop a web-based artificial intelligence system to analyze broiler activity index, and the National Cattlemen's Beef Association and the Public Lands Council denounced the U.S. Fish and Wildlife Service's revised grizzly bear listing.
Send us a textThe party continues the urban battle with a pair of desert drakes admits the burning housing district with the city under siege.Check out our Patreon https://patreon.com/TheShatterblightChroniclesFollow us on Instagram @shatterblightchroniclesCheck us out on Twitter @shatterblight
In this episode of the Poultry Nutrition Blackbelt Podcast, Dr. Peter Ferket from N.C. State University continues exploring lipid matrix microencapsulation technology. He shares significant findings on improved nutrient absorption, reduced vitamin dosages, and enhanced feed efficiency. Dr. Ferket also emphasizes the technology's applications for broiler breeders, including increased egg production and healthier progeny. Tune in now on all major platforms."Broiler breeders delivered four more eggs per hen and improved progeny robustness with lipid matrix technology."Meet the guest: Dr. Peter Ferket, William Neal Reynolds Distinguished Professor at N.C. State University holds a B.S. and M.S. in Animal and Poultry Science from the University of Guelph and a Ph.D. in Animal Nutrition from Iowa State University. He is also a member of the Poultry Science Association. Dr. Ferket conducts nutrition and metabolism research and education programs related to enhancing productivity and health and the formulation and manufacture of quality feeds. Click here to read the full research article!What you'll learn:(00:00) Highlight(01:24) Introduction(02:47) Technology basics(04:21) Nutrient time-release(06:09) Lipid encapsulation(06:55) Performance gains(09:09) Future research(12:44) Closing thoughtsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Kerry- BASF- Anitox- Poultry Science Association- Kemin
Chicken is the most consumed protein in the United States.
This recipe is from a book compiled by Kristen Weaver when she was in college. My Aunt Helen Malik was known to be a very good cook. Enjoy! Oatmeal Cake From Helen Malik 1 1/4 cups boiling water 1 cup rolled oats 1/2 cup shortening or butter 1 cup white sugar 1 cup brown sugar 2 eggs 1 1/2 cups flour 1/2 cup nuts 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon vanilla Pour boiling water over oats and let stand for 20 minutes. Cream shortening and sugars; add eggs and beat well. Add oatmeal mixture....Article Link
Book Review of 'Broiler' by Eli Cranor. Nothing Is SacredAmazon: https://www.amazon.com/Audible-Broiler/dp/B0D7NNJD7T/ref=sr_1_1Hello! Hola! Bicultured bilingual SWF just chatting on societal commentary beamed live from South FloridaBlog: https://whitenoiselevel3.wordpress.com/Donate: https://www.paypal.com/paypalme/tiwanakullc
Patrick Millikin in conversation with Eli Cranor and Scott Phillips
Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: Launching a petition to END preprogrammed suffering in broiler chickens in Switzerland, published by Zoe Newton on September 2, 2024 on The Effective Altruism Forum. Sentience - famously known for its initiative to abolish factory farming - just launched a new petition targeting two major Swiss retailers, Coop and Migros. Together, Coop and Migros hold a market share close to 80% in Switzerland. They bear a critical responsibility for the development of the poultry industry in the country. The Swiss poultry industry in two key figures: 85 million farmed animals are slaughtered annually in Switzerland. In 2023, chickens accounted for 83 million of these animals. 92% of these chickens come from fast-growing breeds (which are genetically preprogrammed to suffer) In practice, Sentience is asking retailers to: 1) Adopt slower-growing chicken breeds, which show greater health and welfare outcomes (and cease using fast-growing strains by 2026). 2) Stop promoting problematic products by the end of 2024, this includes advertising and campaigns for products from intensive chicken farming. 3) Provide transparent reporting on the selection of chicken breeds used. Sentience also calls for the development and publication of a strategy detailing how Coop and Migros' entire supply chains will meet the criteria of the European Chicken Commitment by 2026. 4) Establish regular exchanges with animal welfare organisations. This includes meetings for dialogue, as well as the implementation of a feedback mechanism through which these organisations can express their concerns about animal welfare practices. On top of being a call to action, Sentience's petition is a strategic push to shift the Swiss poultry industry towards more ethical and sustainable practices. It is a high-leverage opportunity to have a significant impact for animal welfare. By targeting the two largest retailers in the country, we aim to leverage their influence to catalyse change across the entire supply chain. Holding Coop and Migros accountable, as well as driving them to set new standards for the welfare of chickens, could reverberate far beyond Switzerland's borders. Join Sentience in this vital campaign to reshape the future of poultry farming and, more broadly, the treatment of animals in our food systems. You can find the petition here: https://sentience.ch/en/project/end-preprogrammed-suffering/ Thanks for listening. To help us out with The Nonlinear Library or to learn more, please visit nonlinear.org
Baby, Baby, es gibt Reis! Milchreis! Und Cuba Libre! Wir hatten unsere Lieblings-Barinhaberin Nadine zu Gast und wurden außerhalb der Habana Bar dankbare Empfänger ihrer Mischkünste! Es ging um Eckkneipen, skurrile Gestalten und Sexy-Sexy-Sex-Zeuch!!! Uuuuuhlalalala. Aber das hört ihr gleich selbst in unserer 97. Folge! Der Countdown zu Folge 100 ist nun voll am laufnä! Cool. Bye.
Bo Svensson nimmt viele Hausaufgaben für seine Mannschaft vom 1:0 in Greifswald mit. Wir hingegen hatten eine hervorragende Auswärtsfahrt erlebt mit vielen Erlebnissen, die länger im Gedächtnis bleiben als das mühevolle 1:0 gegen den Regionalligisten. Aber Schwamm drüber, denn vom 68er-Pokalsieg ist auch nicht die erste Runde in Erinnerung geblieben.
Eli Cranor played college football, and even professionally in Sweden for a bit. He came back to Arkansas to teach high school and coach football. His debut novel, Don't Know Tough, won the Edgar Allan Poe Award for Best First Novel and was on The New York Times and USA Today's best books of the year lists. Eli appeared on Book Talk for his second novel, Ozark Dogs, which landed on The New York Times and The Guardian's lists of best crime novels of the year. He return to the program today to conclude our discussion about his latest novel, Broiler, which is published by SOHO Crime. Broiler is a novel of desperation involving two couples, the white, upper middle-class Mimi and Luke and the undocumented Gabriela and Edwin who work at the chicken processing plant which Luke manages.
Eli Cranor played college football, and even professionally in Sweden for a bit. He came back to Arkansas to teach high school and coach football. His debut novel, Don't Know Tough, won the Edgar Allan Poe Award for Best First Novel and was on The New York Times and USA Today's best books of the year lists. Eli appeared on Book Talk for his second novel, Ozark Dogs, which landed on The New York Times and The Guardian's lists of best crime novels of the year. He joins us today to talk about his latest novel, Broiler, which is published by SOHO Crime. Broiler is a novel of desperation involving two couples, the white, upper middle-class Mimi and Luke and the undocumented Gabriela and Edwin who work at the chicken processing plant that Luke manages.
“This gripping, gritty noir is Upton Sinclair on hormones, the Coen brothers deep-fried.” ~ –Minneapolis Star Tribune about Broiler by Eli Cranor Eli Cranor's third book, Broiler, is another edge-of-your-seat noir thriller that exposes the dark, bloody heart of life on the margins in the American South and the bleak underside of a bygone American … Continue reading Episode 148: Interview with Eli Cranor, author of Broiler →
This fictional "Broiler" is a noir sizzler.
Hello there!In this episode of The Poultry Nutrition Blackbelt Podcast, Allison Milby-Blackledge shares groundbreaking insights into using antibiotic alternatives to reduce salmonella in poultry. Milby-Blackledge discusses her research on the immunological impacts of various feed additives and vaccines on laying hens and broilers, highlighting significant findings in cytokine response. Listen now on all major platforms."We looked at a profile of cytokines to see how these antibiotic alternatives affected the immune response to salmonella."Meet the guest: Allison Milby-Blackledge is a Ph.D. candidate in Poultry Science at Texas A&M University. Her work focuses on poultry nutrition and antibiotic alternatives to reduce salmonella. Allison holds a Bachelor of Science in Poultry Science from Texas A&M University. Don't miss her insights in the latest episode on all major platforms.What you'll learn:(00:00) Highlight(01:23) Introduction (02:19) Research overview(03:30) Antibiotic alternatives(03:46) Challenges in research(05:23) Specific cytokines tested(06:27) Broiler processing challenges(10:23) Closing thoughtsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Kerry* Cargill- BASF- Anitox- Kemin
Hello there!In this episode of The Poultry Nutrition Blackbelt Podcast, Thiago Noetzold, a PhD candidate from the University of Alberta, discusses precision feeding systems for broiler breeders, focusing on optimizing body weight uniformity and its impact on sexual maturation and fat deposition. Join us to explore the science of broiler breeding and nutrition."We observed that leaner birds had problems initiating sexual maturation despite being on target for growth."Meet the guest: Thiago Noetzold is a PhD candidate at the University of Alberta, specializing in precision feeding systems for poultry. With a Master's in Animal Science from Universidade Federal do Rio Grande do Sul and a Veterinary Medicine degree from Centro Universitário - FAI, Thiago brings extensive expertise in agriculture and animal nutrition. His research focuses on optimizing body weight uniformity and reproductive efficiency in broiler breeders. What you'll learn:(00:00) Highlight(01:16) Introduction(02:07) Research on precision feeding(04:44) Uniformity challenges(05:34) Issues with leanness(07:57) Data collection and technology(08:31) Future applications(09:32) Closing thoughtsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Kerry* Cargill- Kemin- BASF- Anitox
John Wick meets Hell's Kitchen in the fourth season of Actual Play comedy podcast, Dungeons & Drimbus. This ten episode adventure of ridiculous culinary combat kicks off with a reality show competition as renowned chef Butch Orson seeks out his new sous chef and protege for the opening of his new restaurant: Pandora's Oven. But things don't take long to heat up, as Orson's dark past in the world of criminal kitchens catches up to them. With all signs pointing toward the Chef's former mafia boss somehow being behind the incident, he is forced out of retirement with the Sous Chef at his side. Listeners will quickly discover how he earned his old title: “The Devil's Broiler” as the pair set out to recover his prized knife and discover the truth. Like all Drimbus seasons, Yes, Chef is a standalone adventure in the Drimbus universe with full immersive sound design, big action scenes, and even bigger personalities. The cast of professional actors bring their comedy A-game, plenty of heart, and only occasional outrage at the horror inflicted on them. Episodes publish every Friday. Listen to future episodes of Yes, Chef: drimbus.com Twitter: @DrimbusPod Instagram: drimbuspod Facebook: DrimbusPod
Hello there!In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. JT Pope, a House of Raeford Farms nutritionist, discusses the complexities of managing limit-fed broiler breeders. Dr. Pope explains the importance of feed consistency, challenges in feed distribution, and innovative strategies for future feeding systems. Don't miss this insightful episode, available on all major platforms."Birds today are eating 50% faster than they were 10 years ago, presenting new challenges for feed systems." - Dr. JT PopeMeet the guest: Dr. JT Pope, a nutritionist at House of Raeford Farms, holds a Ph.D. in Nutrition/Animal and Poultry Science from North Carolina State University. With over five years of industry experience, his research focuses on feed manufacturing and broiler performance.What you'll learn:(00:00) Highlight(01:21) Introduction(02:45) Broiler breeder nutrition challenges(04:18) Importance of feed consistency(05:36) Management issues in limit-fed birds(07:44) Nutrient intake and restriction practices(09:41) Trends in breeder feeding(12:41) Future innovations in feed systems(15:13) Closing thoughtsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Kerry* Cargill- Kemin- Anitox- BASF
"The constraint right now on factory farming is how far can you push the biology of these animals? But AI could remove that constraint. It could say, 'Actually, we can push them further in these ways and these ways, and they still stay alive. And we've modelled out every possibility and we've found that it works.' I think another possibility, which I don't understand as well, is that AI could lock in current moral values. And I think in particular there's a risk that if AI is learning from what we do as humans today, the lesson it's going to learn is that it's OK to tolerate mass cruelty, so long as it occurs behind closed doors. I think there's a risk that if it learns that, then it perpetuates that value, and perhaps slows human moral progress on this issue." —Lewis BollardIn today's episode, host Luisa Rodriguez speaks to Lewis Bollard — director of the Farm Animal Welfare programme at Open Philanthropy — about the promising progress and future interventions to end the worst factory farming practices still around today.Links to learn more, highlights, and full transcript.They cover:The staggering scale of animal suffering in factory farms, and how it will only get worse without intervention.Work to improve farmed animal welfare that Open Philanthropy is excited about funding.The amazing recent progress made in farm animal welfare — including regulatory attention in the EU and a big win at the US Supreme Court — and the work that still needs to be done.The occasional tension between ending factory farming and curbing climate changeHow AI could transform factory farming for better or worse — and Lewis's fears that the technology will just help us maximise cruelty in the name of profit.How Lewis has updated his opinions or grantmaking as a result of new research on the “moral weights” of different species.Lewis's personal journey working on farm animal welfare, and how he copes with the emotional toll of confronting the scale of animal suffering.How listeners can get involved in the growing movement to end factory farming — from career and volunteer opportunities to impactful donations.And much more.Chapters:Common objections to ending factory farming (00:13:21)Potential solutions (00:30:55)Cage-free reforms (00:34:25)Broiler chicken welfare (00:46:48)Do companies follow through on these commitments? (01:00:21)Fish welfare (01:05:02)Alternatives to animal proteins (01:16:36)Farm animal welfare in Asia (01:26:00)Farm animal welfare in Europe (01:30:45)Animal welfare science (01:42:09)Approaches Lewis is less excited about (01:52:10)Will we end factory farming in our lifetimes? (01:56:36)Effect of AI (01:57:59)Recent big wins for farm animals (02:07:38)How animal advocacy has changed since Lewis first got involved (02:15:57)Response to the Moral Weight Project (02:19:52)How to help (02:28:14)Producer and editor: Keiran HarrisAudio engineering lead: Ben CordellTechnical editing: Simon Monsour, Milo McGuire, and Dominic ArmstrongAdditional content editing: Katy Moore and Luisa RodriguezTranscriptions: Katy Moore
En høyst uhøytidelig påskespesial som vi kliner til å legger ut etter at påsken er ferdig! Ingrid kaster brannfakkel og kaller bergensk en ustemt dialekt, og vi tar en liten mimretur tilbake til ungdomsskolen. Mio (ja, han fra Broiler) har blitt inspirert av Vittig og legger gærne damer på bussen i droppet sitt og Magnus kommer inn med en veldig viktig korreksjon på vegne av alle Lyn fans. Hosted on Acast. See acast.com/privacy for more information.
Frankly Speaking | Real World Topics With Real World Experts
Join EMEA Regional Sales Director, Jorge Trindade, DVM, and Technical Director, Dr. Jason Sands as they discuss how to feed a growing population within the constraints of modern-day production challenges.
187 Mid Day Mix Fix is a Deep House inspired mix featuring tracks and remixes by The Golden Boy, Caezzette, Deorro, Charming Horses, DeependThe Magician, Ed Unger, Broiler, Basement Jaxx, and more The post 187 MIDDAY MIX FIX on Mix93FM appeared first on Ed Unger Music.
In Memory of Karen Davis: Chicken or Broiler, Cow or Steer, Owner or Guardian? by Karen Davis at UPC-Online.org Original post: https://www.upc-online.org/thinking/140501_liberating_the_language_of_animal_abuse.html *************** The world lost an amazing advocate and educator when Karen Davis, founder of United Poultry Concerns (UPC) “passed away peacefully on the morning of November 4, 2023 at the United Poultry Concerns sanctuary, surrounded by her beloved birds,” UPC announced, pledging to “continue her vision and legacy through our sanctuary and vegan advocacy.” Karen Davis was an icon. She was instrumental in my vegan journey. I learned to understand, love, admire, and appreciate the amazing birds she dedicated her life to educating people about, and am honored to be able to share some of her teachings on the podcast. Many times it was difficult to narrate her articles as they were bringing me to tears. Other times her articles would fill me with joy as I read about the amazing social lives of these precious innocent, defenseless individuals who deserve to be protected and respected. Karen was President and Founder of United Poultry Concerns, a nonprofit organization that promotes the compassionate and respectful treatment of chickens, turkeys, ducks, and other domesticated birds. She created an amazing, open-air, covered sanctuary in Virginia to house and care for them. She is the author of numerous books, essays, articles and campaigns, and host of the Thinking Like a Chicken podcast. I hope we can all step in to help fill the gap in chicken and turkey advocacy left by her passing. If you'd like to listen to past episodes highlighting some of Karen's brilliant work, check out the following. It's amazing to see just this tiny subset of her contribution. Let's all band together and continue to educate ourselves and advocate for these birds.
Welcome to the.... Paul N Mary show!! The boyz are back and this week they chop it up about Andy Warhol and Basquiat's "relationship" and some of Bob Ross's posthumous accomplishments. They also chew the fat on the Drake curse and some workouts we used to do as kids. Not sure if the boyz mentioned it but PnMerch is live and all links are below!! Like always, light yours, cuz imma light mine!! IG- https://www.instagram.com/pnmpodcast/ TWITTER- https://twitter.com/_pnmpodcast YOUTUBE- https://www.youtube.com/channel/UC2s1Ye1OZGxaGQ0IjAFUT1A? WWW.PNMPODCAST.COM https://pnmerch.square.site/ --- Support this podcast: https://podcasters.spotify.com/pod/show/pnmpodcast/support
175 Mid Day Mix Fix is a Tropical House & Lounge inspired mix featuring tracks and remixes by Broiler, Redondo, Tiesto, Netsky, Mount Cashmore, Bakermat, Smokie, Robin Schultz and more. The post 175 MIDDAY MIX FIX on Mix93FM appeared first on Ed Unger Music.
University of Arkansas professor and a poultry processing specialist Dr. Casey M. Owens discusses how larger birds resulting from growth performance improvements and longer growth cycles have led to some very specific meat quality issues like woody breasts. She also outlines the use of automation and artificial intelligence in poultry processing and some of the eventual quality defects and texture issues that can occur based on the treatment of broilers.
Broiler er innom for å snakke om The beginning tour og de gamle DJ Broiler klassikerne! Kristine har sett sin første landskamp Episoden kan inneholde målrettet reklame, basert på din IP-adresse, enhet og posisjon. Se smartpod.no/personvern for informasjon og dine valg om deling av data.
Guests: Andy Vance, PSA; Dr. John Halley, J. Halley Poultry Consulting; Addison Elstner, Texas A&M University; Dr. Chasity Pender, DSM Nutritional Products; Dr. Valentina Caputi, USDA-ARS Poultry Production and Product Safety Research Unit; and Dimitri Malheiros and Dr. Ken Anderson, North Carolina State UniversityToday's episode was filmed at the 2023 Poultry Science Association Annual Meeting in Philadelphia, PA. Balchem's technical team chose abstracts of interest from the meeting and those researchers are our guests today. We kick off the show with Andy Vance, Executive Director of the Poultry Science Association. Andy speaks to the growth of the conference, the presentations and attendance and reinforces that the Poultry Science Association exists to advance science in the poultry industry. (01:20)Our second guest is Dr. John Halley with J. Halley Poultry Consulting. John conducted an industry survey about how companies handle data. Are companies digitizing data or just staying with what they've been doing? John's presentation covered how data flows through poultry companies today, as well as where we may be going in the future. (05:56)John's abstract was titled: “Current Data Insights and Practices for a Poultry Nutritionist”Next on the guest roster is Addison Elstner from Texas A&M University. Addison's research objective was to use a different basal diet than traditional corn and soy to stress birds with high inclusions of other cereal grains. This effort was to create a preliminary model of different cereal diets and their impact on intestinal health, performance and animal welfare. This preliminary work builds a foundation for the addition of feed additives and enzymes to those nontraditional diets in the future. (12:04)Addison's abstract was titled: “Phase ingredients change in the diet formulation as a possible model to test feed additive efficacy in broiler chickens” Our fourth guest is Dr. Chasity Pender from DSM Nutritional Products. Her abstract presented data compiled over the past year for vitamin A recovery levels. The DSM internal laboratory had samples of broiler, broiler breeder vitamin premixes, and broiler and broiler breeder feeds. With those samples, they measured vitamin A recovery levels and evaluated the variation in the different feedstuffs. (15:09)Chastity's abstract was titled: “Evaluation of Vitamin A Recoveries in Broiler and Broiler Breeder Premixes and Finished Feeds”The next guest in our lineup is Dr. Valentina Caputi with the USDA-ARS Poultry Production and Product Safety Research Unit in Fayetteville, Arkansas.The main objective of her research is to look for alternatives to antibiotics to fight the carriage of foodborne pathogens in the poultry industry. Dr. Caputi's specific expertise is the study of the enteric nervous system, which is the nervous system that is intrinsic on the gut wall and is distributed throughout the overall gastrointestinal tract. Her abstract evaluated how heat stress during the pre-harvest stage of poultry production affects the enteric nervous system, the intestinal microbiota, and overall gut health and how this can predispose the animal to be susceptible to colonization by a food pathogen, such as salmonella or campylobacter. (21:34)Valentina's abstract was titled: “Heat stress induces regional-dependent modulation of aquaporin 4 expression in the enteric nervous system of broiler chickens”Lastly, we are joined by Dimitri Malheiros and Dr. Ken Anderson, from North Carolina State University. Dimitri's research assessed cage densities during the pullet rearing phase. While other previous studies focused on increased stocking densities, Dimitri and Dr. Anderson wanted to focus on lower stocking densities to evaluate if pullet welfare would be improved in less dense cages. (32:42)Dimitri's abstract was titled: “Influence of cage rearing density on pullet growth parameters and fearfulness.”Be sure to subscribe so you don't miss the additional highlights from the 2023 Poultry Science Association Annual Meeting in future podcast episodes. If you want one of our new 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 get a shirt in the mail to you.
One of the stories we just didn't have time for is about beef prices and here it is: USDA released retail meat prices detailing what consumers were paying for meat in June. All fresh aggregate retail prices of beef hit new all-time highs in June, increasing to $7.57 per pound, about 3 cents per pound over the previous record high in October of 2021. Retail fresh beef prices are 3.1% higher than last year at this time. Retail pork prices continued to decline, coming in at $4.68 per pound, about 5% lower than last June. Broiler retail prices ticked higher. The composite price is 2% higher than last year but just under a new cord high by 4 cents. Now you know and welcome to the Business News Headlines for Thursday the 27th of July. Don't miss out on the conversation below with Debi Durham from the Iowa Economic Development Authority as we talk about Iowa, Israel and the unique location of the Hawkeye State. Click ahead for the news and, if you're on Threads you can find us @Insight_On_Business. And you can hook up with us all day on Twitter @IOB_NewsHour and on Instagram. Here's what we've got for you today: Tick Spit and Red Meat...no, this is real; Surprise says the U.S. economy; The White House weighs into housing issues; Tesla and a "secret suppression" group; Tipping...getting out of control and why; The Wall Street Report; Today is "Black Women's Equal Pay Day". What that means. For the interview we're joined by Debi Durham the Director of the Iowa Economic Development Authority who recently addressed Iowans for Israel about economic opportunities, the unique location Iowa enjoys and so much more. To listen to that conversation just click here. Thanks for listening! The award winning Insight on Business the News Hour with Michael Libbie is the only weekday business news podcast in the Midwest. The national, regional and some local business news along with long-form business interviews can be heard Monday - Friday. You can subscribe on PlayerFM, Podbean, iTunes, Spotify, Stitcher or TuneIn Radio. And you can catch The Business News Hour Week in Review each Sunday Noon on News/Talk 1540 KXEL. The Business News Hour is a production of Insight Advertising, Marketing & Communications. You can follow us on Twitter @IoB_NewsHour...and on Threads @Insight_On_Business.
Tangfestival - Anne Holt - Bålforbud - Broiler og vann Episoden kan inneholde målrettet reklame, basert på din IP-adresse, enhet og posisjon. Se smartpod.no/personvern for informasjon og dine valg om deling av data.
Oh jeez, open the windows and turn on the fans, I messed this one up bad. This Week's Picks "I Feel So" by Box Car Racer "An Honest Mistake" by The Bravery "Misery Is A Buttefly" by Blonde Redhead The Playlist No Repeat Playlist on Spotify No Repeat Playlist on Apple Music B-Sides Unofficial B-Sides Playlist Support the Show No Repeat on Patreon Submit a Challenge No Repeat on Twitter Email us: norepeatpod[at]gmail[dot]com Follow Us Follow Tyler on Twitter Follow Shaun on Instagram Follow Taylor on Instagram
Episode 183 Notes and Links to Eli Cranor's Work On Episode 183 of The Chills at Will Podcast, Pete welcomes Eli Cranor, and the two discuss, among other things, his childhood athletic and reading life, writers and writing that formed and informed his sensibilities, his views on genre fiction and mentors and anchor texts who helped him sharpen his abilities, and pertinent issues and themes like moral relativity, vengeance and redemption, poverty, and playing with tropes and archetypes. Edgar-Award-winning author Eli Cranor lives and writes from the banks of Lake Dardanelle, a reservoir of the Arkansas River nestled in the heart of True Grit country. His critically acclaimed debut novel, Don't Know Tough, won the Peter Lovesey First Crime Novel Contest and was named one of the "Best Books of the Year" by USA Today and one of the "Best Crime Novels" of 2022 by the New York Times. Eli also pens a weekly column, "Where I'm Writing From" for the Arkansas Democrat-Gazette, and his craft column, "Shop Talk," appears monthly at CrimeReads. Eli's newest novel Ozark Dogs is now available wherever books are sold. Buy Ozark Dogs Eli Cranor's Website USA Today Blurb for Ozark Dogs: “...5 new must-read books” At about 1:50, Eli describes what it's been like having two books out within a year, including his debut, and the tendency to want to compare the two experiences At about 4:15, Eli responds to Pete's question about the relationship between athletics and reading; Eli relates a cool story about his dad's enforcing a 20-pages-per-day rule At about 6:30, Eli talks about the “classic works” and other books that influenced him, including Bradbury's writing At about 8:20, Pete and Eli fanboy about Bradbury's “There Will Come Soft Rains” and Eli touts the greatness of “The Happiness Machine” At about 10:15, Eli explains how he “cut [his] teeth on Southern writing” with Larry Brown, Faulkner, Flannery O'Connor, Jesmyn Ward, and others; he recounts how he got in touch with and mentored by Jack Butler and Johnny Wink At about 13:20, Pete wonders how genre and regional distinction affect Eli's work and mindset; Elmore Leonard is shouted out At about 15:15, Eli talks about how crime writing allows for room to delve into social topics, and how his teaching in juvenile facilities has informed his writing At about 16:35, Pete points to Ozark Dog's Acknowledgments and ideas of moral relativity At about 19:50, Pete lays out the book's exposition and the book's motifs of “cameras always watching” At about 21:00, Eli describes wanting to explore the lingering effects of murders in small towns as he describes the relationship between Jo and her grandfather, Jeremiah At about 23:15, Pete and Eli discuss Jeremiah's demons At about 24:10, Pete gives background on Jo and Colt's relationship and her homecoming disappointment At about 25:00, Eli reflects on Jeremiah's sobriety and mindset At about 27:10, Mona McNabb is characterized At about 28:40, The Ledfords are characterized, and Eli responds to Pete asking about creating “eccentric” characters At about 33:15, Pete wonders if Eli was “making a statement” with his depiction of some KKK members At about 37:20, the two discuss Belladonna, a mother from the book who bucks tropes and archetypes, which Eli expounds upon At about 39:25, Eli highlights Lacey as a favorite character, and Pete the book's stirring plot At about 40:30, Eli speaks to ideas of redemption and vengeance in the book, particularly with regard to Jeremiah At about 43:30, the two reflect on symbolism of a rose in the book At about 44:15: Eli explains meanings and significance of the book's title; he shouts out Alex Taylor and The Name of the Nearest River collection and Alex's important and interesting help in shaping the book and the title At about 49:15, Eli outlines his Summer of 2024 Broiler book At about 50:30, Eli discusses the real-life parallels between the book's nuclear tower and the famous/infamous one that is close to his house You can now subscribe to the podcast on Apple Podcasts, and leave me a five-star review. You can also ask for the podcast by name using Alexa, and find the pod on Stitcher, Spotify, and on Amazon Music. Follow me on IG, where I'm @chillsatwillpodcast, or on Twitter, where I'm @chillsatwillpo1. You can watch other episodes on YouTube-watch and subscribe to The Chills at Will Podcast Channel. Please subscribe to both my YouTube Channel and my podcast while you're checking out this episode. Sign up now for The Chills at Will Podcast Patreon: it can be found at patreon.com/chillsatwillpodcastpeterriehl Check out the page that describes the benefits of a Patreon membership, including cool swag and bonus episodes. Thanks in advance for supporting my one-man show, my DIY podcast and my extensive reading, research, editing, and promoting to keep this independent podcast pumping out high-quality content! NEW MERCH! You can browse and buy here: https://www.etsy.com/shop/ChillsatWillPodcast This is a passion project of mine, a DIY operation, and I'd love for your help in promoting what I'm convinced is a unique and spirited look at an often-ignored art form. The intro song for The Chills at Will Podcast is “Wind Down” (Instrumental Version), and the other song played on this episode was “Hoops” (Instrumental)” by Matt Weidauer, and both songs are used through ArchesAudio.com. Please tune in for Episode 184 with Robert Ottone. Robert is the Bram Stoker Award-nominated author of The Triangle; author of the much-anticipated THE VILE THING WE CREATED, out as of April 18. We talked about Seinfeld, The Godfather, Part II, cream cheese, and many serious topics as well. It's a can't miss episode. The episode airs May 23.
Adam Johnson is the chapter president of the Sleepy Eye FFA Chapter in Sleepy Eye, Minnesota. He is also the 2022 Minnesota State Proficiency winner in the category of poultry production and a 2022 National Silver Award winner. During his time in high school Adam has been raising meat chickens during the summer for his supervised agricultural experience. He has been using the pastured poultry model and chicken tractor model taught by Joel Salatin, with a twist. Adam and his family do all of the butchering of the birds, and they use a cylindrical chicken plucker to remove the feathers. However, they found that there were still small feathers to be pulled and pin feathers to be burnt off of the birds, even after doing that. That is a very time consuming process. To remedy this extra time that is needed, Adam and his family started skinning the birds to circumvent the need for this process. Of course, there will be customers who want the skin on the birds. So, they have shifted their business model to finding customers who want the birds skinned. This has worked, and now they have altered their operation so it serves everyone equally.
Belonging. Believe it or not, it's what we're all ultimately looking for when we walk into a bar as a patron or, even, an employee. We all just want to be seen and known...and the drinks taste so f--king good. The Stockpot Broiler Lounge & Restaurant (8200 SW Scholls Ferry Rd, Beaverton, OR) has been serving up belonging for nearly 50 years at a former farm turned golf course in the Portland-Tigard-Beaverton borderlands to a bevy of devoted regulars (like us) and its long-tenured staff who happily intermingle when the shifts are done. Owner Murray Miller laid the foundation when he took over in 1981 and, for the past two decades, head bartender Andy Mason has presided over what's quite possibly the best, most convivial bar atmosphere in the metro area. In this, our first, visit as primary historians, we knew we could never meet the standard of the love we hold for this bar (and between our rust and a few technical issues, we didn't)...but it sure meant the world to try. Bar visits & recording dates: Thursday, March 16, 2023 and Sunday, March 19, 2023 HBTG theme song: "Frozen Egg" by Lame Drivers Interlude music: "Right Track" by Lame Drivers --- Send in a voice message: https://podcasters.spotify.com/pod/show/historybytheglass/message
In this episode, Dr. Casey Owens, a professor at the University of Arkansas and a poultry processing specialist at the Dale Bumpers College of Agriculture, Food and Life Sciences, discusses how the trend toward larger birds because of improvement in growth performance and longer growth cycles have led to some meat quality issues. She also outlines the use of automation and artificial intelligence in poultry processing, and some of the eventual quality defects that can occur based on the treatment of broilers.
In a post-COVID world, Eric Hasse, a seasoned chef and cook, navigates the hostile kitchen culture and questions the concept of meritocracy as he battles with an exodus of restaurant workers, rising meat prices, and a new generation of distracted cooks."The way you move up in kitchens is you've got to do your job and the job of the guy in front of you. Eventually the job of the guy in front of you, you keep that job, and then you start shaving off your line cook duties, right? You're doing the job, and then one day it's like, oh, hey, by the way, you're a sous now, or you're a lead." - Eric HasseEric Hasse is a professional chef with experience running kitchens and being an executive chef on four different occasions. He is an advocate for the meritocracy of the restaurant industry and believes in the importance of hard work, dedication and a good attitude.Eric Hasse was discussing the state of the restaurant industry post-COVID with a chef in Malta. He shared his experience with a harsh kitchen culture in the past, where one had to work hard and outwork those in front of them to move up. He speaks of how restaurants are now expecting more coddling of their staff, yet the expectations remain the same. He compares a professional kitchen to the military and how it requires discipline and resilience in order to succeed.In this episode, you will learn the following:1. What is the unique bond shared by wine, cooks, and chefs?2. What is the state of restaurants post-COVID?3. What is the difference between the old and new kitchen culture?Resources:Eric Hasse on InstagramChef Eric's Links Sweet Mama Hot Sauce on InstagramSweet Mama Hot Sauce: Order HereOfficial Patriot Gear -10% OFF with code CHEFHASSEOfficial Patriot Gear on InstagramChef Life ClothingOther episodes you'll enjoy:Ariel Guivi, Part 1: What is a Chef?Patrick Stark: The Untouchable EgosJosh Morris: Balancing a chefs drive with family lifeConnect with me: Instagram: @insidethepressurecookerYouTube: @insidethepressurecookerTwitter: @chadkelleyPatreon: @InsidethepressurecookerFeedback: Email me!Website: https://insidethepressurecooker.comLoved this episode? Leave us a review and rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform.Transcript:[00:00:03]Over the last 20 years working in restaurants, I met a lot of really interesting people. Bourdain called us pirates and misfits, and he couldn't be more right. We really were. I say were. We are a hodgepodge of cultures and backgrounds, and we get to play with food all day, and we get to make a living doing that, and it's pretty damn awesome.[00:00:27]This is what inside the Pressure Cooker is all about. It's about making some new friends and sharing some stories with some old friends. And listen, we all know that life inside a kitchen is not for everyone. We've seen plenty of people come and go that thought they could hack it and they couldn't. It really does take a special someone not only to survive, but to really thrive in an environment of just what feels like complete fucking chaos, but it's pretty damn controlled.[00:00:58]And then just the constant pressure and the stupid hours you put in, not to mention it can be a very thankless job. Before you know it, it's all in your blood, and it's the only thing you know and you need more. It's an addiction. This is the bond that all wine, cooks and chefs share. It's becoming the heartbeat of the kitchen, as cliche as that fucking sounds.[00:01:22]But it's in our blood, which means it's fucking pulsing through our veins, and it's what we live for. A quick interruption before we jump on to the rest of this, two things. First, there's a link in the show notes that well, it's not really a link. It's my email. Please.[00:01:42]I want to hear some feedback from you all. What do you love? What do you not love? This is how I learn. And the second part I've set up a patreon account for this podcast.[00:01:52]The link is also in the show notes below. Please, if you're able to, we would love any contribution you're able to support us with. We all have costs that we need to try to cover with this show, and any sport would be greatly, greatly appreciated.[00:02:10]Right. Where is that? That sounds so familiar.[00:02:17]Are we Googling this right now? No. I mean, if you want to. I'm just writing it down to look it up, man. So where do you think the state of the restaurants, like, post COVID restaurants are just in?[00:02:46]It's a mess. It's a mess everywhere.[00:02:53]I was actually talking with the gentleman chef in Malta this last week, too, and he pretty much said the same thing, and it was very interesting to have a conversation with him, talking both kind of people as well as product, and he's on the other side of the world, and it's the exact same story. I think we're on the upswing. Minus the mandates are gone. That's a whole different topic for me. Like, those mandates were bullshit to begin with, and the whole shipping things back and forth and, like, supply chain crisis and all that bullshit.[00:03:43]Like, I feel like we're being led to a place where it's purposely less meat driven.[00:03:59]Like prices are going up. I remember paying fucking $8 a pound for wings and then going down from like eight to six to fucking three. And like $3.69 for a pound of wings was like, incredible. I was like, oh, shit. I guess they're going back on the menu.[00:04:18]But like, the porter houses and the tomahawks that we sell, we make no money off that shit.[00:04:29]You're not making money off that $140, you know what I mean? We make what change compared to the pork shank we put out this weekend and sold that out as a special. And it was literally $5 to put on the plate and he sold it 32, 36, 40. You know what I mean? You make your money with that.[00:04:57]Yeah. And you're not too worried if one comes back either because he fucked it up. He can't well, they're all ready to go, dude, I can't cook it anymore. Well, something happens. But yeah, I always hated those really high end things that I was just like, man, don't fuck that up.[00:05:20]Yeah, we got a new guy on Broiler and he's pretty much there with his temperatures, but he's under more than he is over. I've yet to see him go over. We can always bring it up attempt, but he can't bring it down. Yeah, I'll take under any day of the week. Yeah, exactly.[00:05:49]With staffing and all this, we're kind of talking. So there is that great. We'll just call it exodus for the restaurant industry, mainly because everybody's living paycheck to paycheck and then all of a sudden there is no paycheck, even though there's stimulus and other money coming. Like, for a lot of people, it just wasn't enough. So other people just found other jobs.[00:06:15]Whether they thought it was temporary or permanent, nobody knows. Who even knows what they do? But things are opening up and fewer and fewer people are coming back. Now, some people are saying it's the culture. I understand concept of that, but I'm still going to call bullshit on that because the culture is what it is.[00:06:36]The kitchen culture or the outside of the kitchen culture? No, the kitchen culture. Oh, yeah, kitchen culture now is fucked. Well, before, yeah, it was a harsh environment. It's always been a harsh environment.[00:06:49]Right? Me and you are probably more of the old school chef's mentality. I'm going to go out on a limb and say that I was trained by Germans and French and Austrian guys and what they grew up with as well was you want to talk about hostile fuck? I mean, they were probably shoveling coal as their intern, right? Yeah.[00:07:11]I've gotten plates of fucking plates of perfect risotto fucking thrown at my feet, just knocked out of the window, saying, like, give me something I can fucking sell. Like I can't make it any better. Than this. What the fuck are you looking for? I'm looking for this guy to fucking put up the fish at the same time, and now this risotto is cold, so fuck it.[00:07:29]Make another one. There was no caring about your feelings. That just wasn't a thing. Yeah, just put your head down. Fucking do your best.[00:07:39]Now it's on Twitter, Facebook, Instagram, hrs. Get involved. Mean, he made me cry. That's his fucking job, dude. It's his job.[00:07:50]Fucking shut up and cook. That's it. Yeah. To me in the kitchen. Yes, it was a harsh environment, and we all had expectations of ourselves, but there was expectations of the team, right?[00:08:06]And so I expected myself to perform at a better level than I was at, because that was me just pushing me. How am I getting better today? Right? And just never being complacent. That's exactly what I did.[00:08:19]And it's the total opposite now. Now it's like, I got to get home, because fucking Housewives of whoever gives the Fuck is on. It's not a thing, dude. I'm sorry. I've seasoned tickets to the Giants.[00:08:31]I don't fucking care, dude. You work in Sundays. Like, welcome to the club, dude. This is what it is. So I want to know how a line cook has seasoned tickets to the Giants.[00:08:42]Oh, my God.[00:08:46]It's like a running joke in the restaurant because he's, like, friends with another guy that worked there. And our chef Keith was going away on his honeymoon. They needed, like, extra hands, and they got this guy Brian to come in, and he was dog shit. His fucking work ethic sucked. The way he talked about his mom and his sister was just, like, crazy.[00:09:05]Like, this bitch, this content. I'm like, oh, my God, dude, you live with these people. This is your family. This is how you talk about them. Then you come here and you bitch to us, and it's like, I can't wait until November is here, because I'm not doing this, and I'm not doing that.[00:09:20]Who the fuck do you think you are, dude? You're 30 years old. You don't know shit about shit. Like, you think we're here to pick up your slack? That's just not how it works, dude.[00:09:28]Eric doesn't help with the floors. So fucking what, dude? Get a broom. I've never once chased if I saw one of my chefs pick up a broom or a mop, it was instinct to be like, hey, don't worry, chef. I got that.[00:09:41]Yeah, right. You know what I mean? Like, I got that. Go back to the office. Go fucking organize your fantasy football league, whatever.[00:09:49]You got more important shit to do than mop the fucking floor and babysit these kids. If the guy above you, whatever position you're in starts to help you or get involved in your job, that means you're not performing. Exactly. You need to study. He's like, what do you want me to do?[00:10:07]I said, how about fucking update your resume, dude, because this fucking job is not for you. Get on, learn Microsoft Word, get in there and start fucking typing, because cooking is just not your thing. That requires, like, he's not there anymore. No longer my problem, if I have to reiterate. What should I do next?[00:10:32]If I say update your resume, the fucking clock is ticking, right? At no point should we be outworking them. I was taught that if you want to get to where the guy above you is that you need to hustle and work your ass off and be better than that guy. And if you can't go in every day and try to be better and learn something new and shave a minute off of this pickup time or change the prep on this to get it done faster with the same or a better result, if you can't adjust, then you're not doing anything, right? You're just showing up.[00:11:09]The way you move up in kitchens is you've got to do your job and the job of the guy in front of you. Yeah. Eventually the job of the guy in front of you, you keep that job, and then you start shaving off your line cook duties, right? You're doing the job, and then one day it's like, oh, hey, by the way, you're a suit now, or you're a lead. And so the promotion and the title or the name on the jacket is, if anything, that's just kind of formality.[00:11:42]The name on the jacket is, like, irrelevant to me. Yeah, but you should be doing the job well ahead of time. So the whole idea we're going to make you a sue chef shouldn't be fucking surprise you or anybody else. I've run kitchens. I've been the executive chef at Kitchens on four different occasions.[00:12:02]And it's great, but it's only as good as the staff behind you 100% if the owners aren't there to back you up or they're so they're just, like, clinging on to dishes of fucking restaurant past and like, oh, we should do this. No, we shouldn't do that. Shit is garbage. Like, nobody wants to see a fucking giant meatball in this tiny little fucking clay pot. Like, that shit has played out.[00:12:26]Like, let's move forward. You know what I mean? Like, we don't need to do this anymore. Like, let's do something else. Like, every restaurant on this block serves that dish.[00:12:35]No, we don't need another arugula salad. Like, fucking get out of here. I'm perfectly content, like, where I am. I think I'm happier as a sous chef to go in and be the pit bull that doesn't give a fuck too. I can be the animal.[00:12:51]You know what I mean? Keith is a great guy, but he's way more timid than I am. And he has a kind of gentler approach and I just don't if I rip you a fucking new asshole, don't expect me to rub your back and tell you it's okay. Afterwards. You might get like, listen, you know, it's just a work thing at the end of the week, but I'm going to beat you up all week.[00:13:14]That's how it was done to me, and that's what worked. It was like that whole military aspect of break you down to build you back up again. Sometimes you need to see that, like, all right, cool. I guess I suck at this, and maybe I should be a little bit better, or what can I do to get better? How do I get better?[00:13:32]Do I ask more questions? What do I need to learn? Just when I go off the deep end, it was more about when people would stop caring. I wasn't necessarily the pit bull. I mean, I'm a bigger guy.[00:13:47]My voice carries, and I've always been told, like, hey, why are you yelling? I'm like, no, I'm not yelling. I'm making sure I'm hurt when I yell. You're going to fucking know. Yeah, that's a good line for me, too.[00:14:01]But the moment when they just stop caring and are just blatantly, like, Give a fuck. When did you give up? And then when everything starts to be sacrificed, it's like, Listen, I've worked way too fucking hard for you to fuck this up, right? And so if you don't want to put the work into it and you don't want to try, then why am I trying to help you? Why am I trying to pay you?[00:14:27]Yeah, 100%. So it's like, no, get the fuck out of here. Yeah, I've got no patience for that. Yeah, I lose it with that whole thing. I don't have enough time in my day to worry about that kind of petty bullshit if you can't care in the slightest.[00:14:50]If I went to work and didn't give it my all, I was in fear of my job. I would have been shit canned immediately. It doesn't matter, like, how good you can cook if you can go in there and cook good, but not consistently and have a shit attitude and, like, all that garbage that comes with it, you can only put up with that shit for so long. Well, the other part is, like, so they say it's the restaurant culture and the abuse, so to speak, that is toxic. But I want to ask the question, what fucking industry or what job can you go to where the attitude you portrayed that got you into this hostile situation would be okay?[00:15:34]Because I'll go, sign me up. It's only okay in restaurants. I mean, to me, it's like, that's just if I walk into a restaurant, I expect it to be like that. Well, no, I'm talking about someone that can walk in and not give a shit and then complain that they weren't getting paid enough. It was too hostile.[00:15:54]They got yelled at. They weren't trying every day. They just kind of would come in and just like, hey, how under the radar can I stay? Where's my cruise control? And then bitch like, hey, I'm not getting paid more.[00:16:07]I'm not getting promoted. I'm not doing this. Fucking chefs yelling at me. And it's like, well, apply everything you just said to me to any other career. And would you expect a different result?[00:16:16]No.[00:16:19]It'S work ethic. Yeah. And we as chefs are just like it's literally with the last meritocracy left. How many other jobs can you go to? This lengthy application, 17 fucking interviews and all this other bullshit.[00:16:35]Like, you walk in, it's like, all right, dude. Like, alright, so go on the walk in and fucking make me something. Right? Like yep. Like, profession, like professional artists.[00:16:43]Like, there's no fucking place to go into be like, all right, we'll paint me something. Like that doesn't happen. Not just like, all right, go in and fucking what's his name, banksy or whatever. You're not like, getting a job. And like, all right, we'll go fucking paint something on the wall here.[00:16:58]It's just like, all right, there's the walk in. We got a whole bunch of shit. Fucking make it taste good and look nice. And then do that every single night, every single day for the remainder of your time here. Like that or better, it's judged on merit.[00:17:11]Like, what can you do that post today? That true cook thing. Like, all right, the new guy. I talk all this shit, right? That was great.[00:17:20]And then you fucking sync, dude, and then I'm bailing you out if I got to come and do your fucking job. Like, we have a problem. That was a great post. It was a good one. That's the thing.[00:17:33]It's become so obscene that they come in with this attitude just like, I need to fucking coddle you. No, I don't. I don't need to coddle you. Nobody coddled me. And I fucking turned out just fine.[00:17:43]Guess what? If you work the fucking fry and plancha station, you better be fucking prepped, because I'm not coming to do it for you. There is no cuddling in a kitchen. It's not. But, like, it's expected these days.[00:17:55]It's 100% expected. They think that people are just going to get, like, a little pat on the ass and be like, all right, it's okay, buddy. We'll get them next time. And that's not how it works, dude. It's just not.[00:18:06]These guys will come in, like, at 03:00 all fucking stoned or fucking working off a hangover from the night before. And I've already fucking I got home at one, I've been up at seven, hit the gym, and already got to work fucking 5 hours before you even decided to show up. Opened everything, the whole fucking line set up and nobody has to worry about shit. But that's not for you, dude. That's for me.[00:18:29]I don't do that shit for anyone else. I do it for me first. And foremost, this is what I need to do. And how close do you think kitchens, like true professional kitchens are to like, the military? Oh, they're fucking neck and neck.[00:18:44]They're right there. I know there's the whole brigade system and stuff that we work on. But I mean, for the most part, not too many kitchens still use that. Not anymore. Now he's going to be listening to this, but I'm going to say it.[00:18:58]We just had a guy leave. He's moved to Pennsylvania. And he's like he got hired as, like, the sous chef in this place in Pennsylvania. And it's like the guy that fucking hired you as a sous chef probably doesn't even understand what a real sous chef there's no concept of, like, those titles anymore. Like, you see the ads on Indeed.[00:19:15]It'd be like, oh, we're hiring a fucking pizza chef. No, dude, it's not a pizza chef. Like, you're a fucking cook. Like, you make pizzas. You know what I mean?[00:19:24]If you have an ad up for Domino's and you're fucking posting a pizza chef and you walk in and change your shit on Facebook and fucking Instagram and be like, I'm a pizza chef at Domino's, like, no, dude, you're a fucking robot. You're a useless robot at this point. It's not what it was. You don't start from the bottom and work your way up anymore. And it's not like unfortunately, it only goes so far.[00:19:47]There's very few restaurants where it's like, okay, that cook is really good. We're going to bump him up and you're going to be the sous chef. People go in and it's like you said before, it's just like, I just need to make ends meet. I'm just doing this because I have to pay my fucking outstanding Netflix bill or whatever. I can't go home and watch fucking House of Dragons unless I get these, like, 3 hours of overtime.[00:20:09]I don't fucking care about you and your house and dragons, dude. What have you done for anyone else lately? Hey, man, I need to pick up some overtime. My my only found's account was locked. Yeah.[00:20:19]Looks like so ridiculous at this point. Well, no, I asked the kind of the military thing because to me that it's like the line is like the trench, right? And I mean, it almost feels like the guy next to you is like your battle buddy. And I mean, I didn't serve any military, but that camaraderie that comes out of it as well at the end of the shift, I mean, it's like coming out of a firefight where it's just like, you just look at each other and like, fuck yeah, right? And you should be proud about it as opposed to looking at the guy next to you and you'd be like, one more shift like that and you're going to have a fucking knife in your side, dude.[00:20:55]Yeah, there's been plenty of night. It's like all those things have happened regularly. It happens constantly. It's like, dude, fucking how long? Six minutes.[00:21:04]Okay, well, your fucking six minutes is actually twelve, so you want to meet somewhere in the middle, like, let's figure this shit out. At least they told you six. Six is actually 1212 is 24. When I say how long? And your answer is melting cheese, I'm like, that's not a fucking time, actually.[00:21:22]How long? It's coming. It's coming. So is fucking Christmas, dude. Let's get that shit in the fucking window.[00:21:29]To me, I love the other 130 seconds. It's like, okay, well, 30 seconds means half of it's on the plate. I don't even see the plate down. Yeah. As they're like bending down to pull a burger out of the draw and fucking throw it like a frisbee onto the flat top, I'm like, come on, dude.[00:21:44]Like fucking nowhere close to three minutes, it's never going to happen. That's the how long? Two minutes. So is it working, Porterhouse? Medium well.[00:21:56]How long right now? As it's like, going in the broiler, I'm like, oh, come on, dude. Just say you forgot it. Just just fucking be honest, man. That should have been the first one off the ticket.[00:22:05]Oh my God. Sometimes, I mean, we get some crazy nights where it's just like it's Porterhouse, Porterhouse, Porterhouse, tomahawk, Tomahawk, tomahawk. And they're like, non stop. Just non stop.[00:22:18]So how much longer before chefs and cooks? I shouldn't say chefs, but eventually it will be chefs. But it cooks, replaced by robotics and AI. It's already happening some places. Oh, yeah.[00:22:37]I mean, fast food places. Yeah, it's happening. I know. White Castle. Yeah, white Castle is a bunch of McDonald's and stuff like that.[00:22:45]Yeah. Their friars are essentially all automated now. It's all robotic. They have that one. I think that robot is called Flippy or something like that that will cook burgers and steaks and shit.[00:22:59]I don't see it happening in like I don't think like, eleven Madison Park is going to get any fucking Flippies anytime soon. But there's going to be restaurants that are going to be like, probably the last man standing kind of thing, right? I could almost see it where at one point in our future where there's going to be restaurants that are all, it's robotic, there probably won't be a soul in it. Right? That person is probably like just the tech guy that's there to fix a robot if it breaks, couldn't tell you anything about it.[00:23:35]And then there's going to be restaurants that can be staffed with true cooks chefs, but there's not going to be any middle in between. I think that's pretty fucking depressing.[00:23:53]That's a really fucking depressing thing to think about. The thing is, like, people put like, their heart they put all of themselves into this job. And to think that someone is so fucking brazen and be like, oh, we're just going to cut the middleman out. We're just going to have this robot flip burgers and fucking cook steaks and drop fries or whatever. That was someone's fucking dream, you know what I mean?[00:24:24]And you just replaced it by a goddamn robot.[00:24:31]I've been seeing the writing on the wall for so long, where it was harder and harder, pre coded, just with product costs, right? Yeah. And I was part of a group, so we always had contracts in place. So I was paying like 1015 percent less than just the mom and pop place. So the larger your buying power was obviously dollars, the less you paid, which is I understand, but it's like, man, so all the places that need the help are the ones paying the most.[00:25:11]100%. It's already hard enough to stroke, the struggle to get by. And then so COVID happens, and they probably had bills racked up. And then we finally get out of COVID We kind of all right, things are somewhat stabilized, right? But that pricing is just fucking through the roof.[00:25:30]It's crazy. And then they raise your minimums, and then they tell you, I mean, we had a company in Boston that was like we were set up for like, three days a week delivery, and it kept, like, a good rotation of stock. And all of a sudden it was like, oh, we're not coming on Wednesday. The fuck you mean you're not coming on Wednesday? What do we pay you for?[00:25:48]Everything will be there Friday. I'm going to fucking need double that on Friday. It got so obscene where it was just like, oh, we don't have enough truck drivers. We don't have enough this. We don't have enough this.[00:25:57]Oh, here's the $80 fuel surcharge. Here's, this. Here's, tax on this, tax on this. It became insane. Not like the prices of the product through the roof.[00:26:08]Yeah, but you know what? All of your chain places, they're getting their deliveries. Of course they are. Now all of a sudden, the chain. People basically survive on serving fucking prison food.[00:26:21]Applebees is going to get a fucking delivery over, like, a place that gives a shit. And they're going to pay 20% less, if not less than that. And the price on their menu, you're going to look at it and you're going to be like, it almost cost me that to put it on a plate. Yeah. It's like, how are you supposed to compete with that?[00:26:43]Because now people are coming into your place and they're like, well, dude, why is your burger $15? I can go over here and get it for nine. And I've heard this. I've done some consulting and just working with some of these guys, and that's just how it is. We have a meat market, like, right down the street from us.[00:27:02]And they're great. And they're like they service all of Long Island incredible products. And they have this great burger blend. Literally. It's $5 to break it down.[00:27:13]It's $5 per patty just to put on the plate. So what are you left with a $20 burger at the end after you throw all this shit on there and then add like, slab bacon and this and that and all this, you know what I mean? And like labor and overhead. Like it all adds up. Yeah.[00:27:32]And who right now can go out to dinner and have a $20 burger when they just spent like $160 to fill up their gas or have a fucking $900 oil bill? The ones that came in for the two Tomahawks. Yeah, it's crazy. It's just not so bad. Yeah, but that's what I'm saying.[00:27:52]The longer this plays out, the more we're going to start seeing the more just the graveyards filled up with the mom and pop places. And the smaller restaurants, the medium sized ones will struggle to get through. But that's why I'm saying soon enough it's going to be all corporate chains operated by machines. And then you're going to have your standalones that are just going to be kind of the last of the mohicans kind of shit that are just going to be your true chefs. And there's always going to be just some of the stand outs and who knows, maybe some pop ups where it will be a thing again.[00:28:29]Underground dinner becomes like an actual thing. We're going rogue. Yeah, the whole thing. And like the ghost kitchens and shit that are popping up now. People want to rent space.[00:28:42]There's like a place down the road for me. I go on Grubhub and it's like and you look at the address. It's like three addresses for like the same one address for like three different places. Yeah. How is it even possible that's like a Boston market that's like three different chicken places out of one restaurant with the fucking get out of here.[00:29:00]They started doing that in San Francisco. They actually opened up. It was someone they opened just a ghost kitchen. It was a warehouse. And that's all they were doing.[00:29:10]I forget how many kitchens were in it, but at one point they had eight different restaurants that were executing just out of that. And that was their only location. It wasn't like, hey, some of them were like, oh, we're just going to do our take out delivery out of there so they can focus on the kitchen. Which was like, hey, that would be nice. Not have to deal with fucking take out delivery out of the restaurant.[00:29:35]But some of them are just it's amazing. It went over the top. I know. When COVID hit, I was still in Boston and nothing was open. Everything was shut down.[00:29:49]Everything was closed. So there was all these Bertucci's restaurants. They're like all over. It's like Olive Garden in New York. They're fucking everywhere.[00:29:59]But they were all closed. So then Eric Greenspan started that thing, mr. Beast Burger. And they were all working out of fucking. All the Bertucci, they were, like, basically paying the rent there.[00:30:11]Go in and serve takeout and send out burgers to everybody. And that's just what happened. And it took off and it just, like, escalated from there. Now everything's a ghost kitchen. Everyone's like, got some little second restaurant inside a restaurant selling basically the same food or like, different products or different wrappers.[00:30:30]To me, people are paying for a full scale, like, a full restaurant experience through a ghost kitchen. The quality is not going to be there. We all know that once you put something into go box, quality drops significant, right? Yeah. And then once you start adding on time for delivery and all that stuff, you're going to get maybe 10% of the quality that you started with.[00:30:58]Yeah. I think it just opens the door for more complaints. Well, yeah, if we run a restaurant, you have, like, nachos. I'm not even putting nachos on it to go menu. It's not even going to be an option for you to take on.[00:31:16]My chips are soggy yeah, I bet they were. What can I do for you every time? Can I get, like, a muscle pot to go? No, you can't, dude. You fucking can't.[00:31:26]That sounds horrifying. Go sit down in a restaurant and eat them. And thank you for listening to this episode Up Inside the Pressure Cooker. If you enjoyed this episode and feel like you're able to take something away from it, please go to Apple podcasts and rate and review us. If you don't use Apple podcasts, please follow us as well as share this episode with a friend.[00:31:51]This is a publication by Rare Plus Media, hosted and produced by me from Rare Plus Media and myself, Chad Kelly. Thank you for listening. Keep kicking ass.
Deutsche im Alltag - Alltagsdeutsch | Deutsch Lernen | Deutsche Welle
Die DDR existiert schon lange nicht mehr. Doch das, was gekocht und gegessen wurde, schon. Wer das auch im passenden Ambiente erleben möchte, kann etwa das Restaurant Volkskammer in Berlin besuchen.
Chicken misconceptions: chickens are pumped full of hormones and steroids, broiler chickens are raised in cages, mass confusion between layers and broilers, chickens are genetically modified and "big" is bad. This Food Bullying podcast episode features Tom Super to address all of these myths and more. Tom is senior vice president of communications at the National Chicken Council, where he oversees all internal and external communications, media relations and issues management. The council's members are comprised of companies that produce about 95% of the chicken meat that ends up on Americans' tables. He notes that all of the misinformation adds confusion when consumers are trying to make purchase choices for themselves and their families. "They don't want to have to feel guilty when buying a pack of chicken breasts." Tom hopes that dietitians and consumers learn more about the truth in food production. "I wish people realized that there are hard working, salt-of-the-Earth people who work to put food on our tables, and not just one big "machine."
Pat Mayo and Tim Andercust recap the first round of the 2022 NFL Draft, specifically from the New York Jets perspective before chatting about how Cost has started to cook with a broiler. Get 20% All DK Tools/Stat Engine: https://www.fantasynational.com/mayo Join Mayo Media Newsletter: https://mayomedia.substack.com/people/32468255-mayo-media Sub to the Mayo Media Network: https://bit.ly/YTMMN Get a deposit match up to $100 with first deposit at JOCK MKT with Code “MMN”: https://bit.ly/JOCKMKTMMN INDEX 00:00 Intro 0:46 Draft/Jets 26:27 Cooking with a Broiler Audio Podcasts Apple: http://bit.ly/PMEiTunes Spotify: https://goo.gl/VboemH Stitcher: http://goo.gl/Ft3Gmr Google: http://bit.ly/GooglePodPME Castbox: http://bit.ly/PMECastbox Pat Mayo Twitter: https://twitter.com/ThePME Pat Mayo Facebook: https://www.facebook.com/ThePME Pat Mayo Instagram: https://www.instagram.com/thepme/
© 2020-2025 Ivy Podcast Discovery LLC
