Podcasts about Butter

Episode 398: It was supposed to be a quiet Canadian Christmas—until every butter tart in the country vanished overnight. From Nanaimo to Newfoundland, kitchens were left empty, bakers bewildered, and the RCMP at a loss. When the case turns strange, Santa Claus himself steps in, uncovering a nationwide confectionery conspiracy that leads to old grudges, familiar faces, and a suspect far closer to home than anyone expected. Dark, absurd, and very Canadian, The Great Canadian Butter Tart Heist is a holiday mystery where justice is sweet, but never simple. Learn more about your ad choices. Visit megaphone.fm/adchoices

Putin's latest marathon press conference/call-in show Itogi Goda ('Results of the Year'), once Direct Line, has become an annual ritual. 4.5 hours, 3M submitted questions, but what can we learn? Intransigence over Ukraine, attempts to talk up the economy, but a marked disconnect with a population that feels its social contract has been broken... and a president who felt just a little less grounded and focused than in the past. The podcast's corporate partner and sponsor is Conducttr, which provides software for innovative and immersive crisis exercises in hybrid warfare, counter-terrorism, civil affairs and similar situations.You can also follow my blog, In Moscow's Shadows, and become one of the podcast's supporting Patrons and gain question-asking rights and access to exclusive extra materials including the (almost-) weekly Govorit Moskva news briefing right here. Support the show

De-Cult Natural Health (Part 2) With Guest Dagmar Stansova!Conventional medicine is failing louder than ever — and when people are scared, sick, and searching for answers, natural health cults rush in to fill the void.In Episode 10 of Beth of Fresh Air, With Guest Dagmar Stansova joining again, we continue dismantling the cult dynamics embedded in modern natural health culture by walking through a wide range of popular diets — highlighting where they do have merit, why they ultimately fail, and how they quietly hijack people's health, intuition, and autonomy.This episode isn't about attacking individuals. It's about exposing rigid belief systems, nutritional absolutism, and identity-based eating that keep people stuck while promising salvation.What We Cover in This EpisodeWe examine the good intentions, blind spots, and cult mechanics behind the following diets and protocols:Body Ecology Diet (Donna Gates) – anti-candida, fermented foods, food combiningFit for Life Diet (Harvey & Marilyn Diamond) – fruit-based mornings, “live” foodsThe Zone Diet (Barry Sears) – macro ratios & omega-3 focusBlood Type Diet (Peter D'Adamo) – lectin avoidance based on ancestryGenefit Nutrition – blindfolded raw eating guided by smellRaw Primal Diet (Aajonus Vonderplanitz) – raw animal foods & detox ideology80/10/10 Diet (Douglas Graham) – high-carb raw vegan tissue breakdownHippocrates Institute Diet (Ann Wigmore / Brian Clement) – raw vegan & wheatgrassFruitarianismMacrobiotic Diet (Michio Kushi) – yin/yang balance & seasonal eatingSpecific Carbohydrate Diet (SCD) – legal/illegal foods for gut conditionsLow Glycemic Index DietAnti-Parasite Diet – herbs, antimicrobials & fear-based protocolsSuperfoods Diet (David Wolfe) – exotic supplements & nutritional mysticismGreen Smoothie Revolution (Victoria Boutenko) – gut damage via oxalates & carotenoidsHealer's Protocol (Darko Velcek) – plasma water & raw animal focusUrine Therapy (Ayurvedic offshoots)Epi-Paleo Diet (Jack Kruse) – seafood-heavy biohacking originsThe Plant Paradox (Dr. Gundry) – lectin fear frameworkHigh-Fat Carnivore (Paul Saladino)Muscle Meat & Water Carnivore (Dr. Chaffee)Low Oxalate Diet (Sally Norton) – hidden vitamin toxicity tradeoffsLow Histamine DietStick of Butter a Day Diet – cortisol myths & hormone claimsRaw Milk CureAnti-Inflammatory DietLow Deuterium Diet – mitochondrial theory & ketogenic overlapCore Themes ExploredWhy suppression masquerades as healingHow detox narratives keep people trapped in cycles of breakdownThe difference between practical nutrition and ideological dietsHow cult thinking sneaks into “natural” spaces just as easily as pharmaceutical onesThis episode is for anyone who's tried everything, followed all the rules, and still feels worse — or is quietly afraid to stop.Explore Further with Beth

Watch: https://youtu.be/XA4UIpF2apQ Wondering how to completely change how you speak to sound more smooth and fluent? Before you think about what to do with your face, your mouth, or tongue, or breath, think about which sounds you're speech is emphasizing. Is it consonant sounds or vowel sounds? By shifting the focus to heavier vowels and weaker consonants, the end result may be speech that sounds much smoother than how you originally spoke. Let's explore!Welcome to For Word, the platform dedicated to guiding you towards better spoken performance. We're constantly looking at techniques to add more vocal variety to how we talk by incorporating more softness and firmness to our, furrowing eyebrows, smiling, raising and lowering pitches, adding pauses in order to convey frustration, sadness, joy and nervousness, and considering how to add more breath to everything we say. Let's see how these elements of contrast and body language can lead to richer expression.In this video, we're especially paying attention to our head position to see how the location we look towards immediately changes the quality of the voice we use-and how sometimes looking down might be the best option for what we need to say, and other times looking up could be the perfect fit.#performance #poetry #speaking

What if 2026 really was the Year of Butter?

En su último álbum, 'Cascade' de 2024, Sam Shepherd aka Floating Points conectaba con su lado más bailable, pero en su último lanzamiento vuelve a experimentar con la influencia del jazz en su música y entrega una 'Corner of my eye' perfecta.El actor galardonado con el Emmy por su papel en la serie 'Yo, adicto', Oriol Pla, responde a nuestro cuestionario cultural en FAQ! En nuestra Sala de Despiece, Rufus T. Firefly nos comentan los detalles de composición y producción tras su canción "El principio de todo", de su último álbum "Todas las cosas buenas". Además, escuchamos la playlist colaborativa que hacemos con los mensajes que nos envías al 913461108.Playlist:Yaeji - BoobooPark Hye Jin - Like ThisFloating Points - Del OroNimino - I Only Smoke When I DrinkRadiohead - NudeJames Vincent McMorrow - Tru LoveBig Red Machine - LylaEL VY - Return to the MoonCaroline Polachek - Blood and ButterSega Bodega - Only Seeing God When I ComeDido - White FlagSharon Van Etten - I'll TryLana Del Rey - A & WThe Marías - Calling U BackHayley Williams - ParachuteNatalia Lacunza - Sabes Qué???Merina Gris - Mejor*Turnstile - Light DesignThis Is Lorelei - Dreams AwayMilitarie Gun - Throw Me AwayWet Leg - Catch These FistsPeaches - Fuck Your FaceHoney Dijon, Chlöe - The NightlifeJamie xx, Honey Dijon - Baddy on the FloorRomy - Enjoy Your LifeFloating Points - Corner of My EyeKelly Lee Owens - Lose Your HeadRobyn - DopamineKali Uchis - MuéveloJudeline - com vocêBad Bunny - BAILE INoLVIDABLELa Plazuela - Tengo Que PensarMaría Rodés - Pienso en Ti (feat. Paco Pecado)Baiuca - Xoia (Fernanda Arrau Remix)Myd - Song for YouSoulwax - PolarisHot Chip - Ready for the FloorRufus T. Firefly - El principio de todoBarry B - Monster TruckEscuchar audio

Actor Tony Shalhoub joins Sam to discuss living out both their dreams while traveling the world eating bread for his new CNN show Breaking Bread. He talks about how bread is the “OG social media,” and while his bigger decisions have been pretty random, little decisions like ordering off a menu are easy for him—as long as he lets the menu speak to him. Sam tells Tony about how important his film Big Night is to her family, and Tony explains that he’s not a born foodie like co-star Stanley Tucci but is learning to be one. a seminal movie in her and her husband’s life, learning about bread from watching his dad eat it, he doesn’t consider himself a foodie but learned a lot about food from Stanley Tucci, They consider the challenging questions of the day like if young people over-hydrate, the best way to make oatmeal, merits of bougie butter and if bread baskets should be free. Watch Tony Shalhoub Breaking Bread on Sundays at 9pm ET/PT on CNN or stream the next day with CNN’s All Access subscription. Keep up with Samantha Bee @realsambee on Instagram and X. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors.See omnystudio.com/listener for privacy information.

Explicit. Juice and Kim are back for another episode of #SUBURBANPOD. First, your favorite Sagittarius Cousins discuss their birthdays. They also talk about : Wicked For Good, Thanksgiving, The Iron Bowl, Michigan's Latest Cheating Scandal, and much more Music by @DJCBATTLE

You're listening to Burnt Toast! We are Virginia Sole-Smith and Corinne Fay.And it's time for the episode we look forward to all year long—ever since we made it a tradition exactly one year ago! It is time for... The Year In Butters, where we look back at everything we've recommended in the past year and tell you what's still buttery and what has...gone rancid. If you're new here: Butter is what we call the recommendation segment at the end of every episode. It might be a new favorite food, a great book, an experience, or a state of mind. But since we give recs every week, some Butters stand the test of time more than others! Find out if we still love...

Welcome to Episode 269 of BORN TO BE WILD, a Wild exclusive Hearthstone podcast where we have fun hanging out with friends, talking about the Wild format of Hearthstone and spotlighting members of the Wild Community!This week Hydralisk, ElectricSheepCity and Schmoopiedady hop on to the Bread and Butter Podcast and talk about our weeks, Wild, the news and play a FUN game!0:00 Welcome2:46 How Was Your Week?35:11 BTBW Newlywed Game1:19:23 News1:50:58 Discussion Topic - Lets talk about Wild2:33:29 New Final Question!2:40:08 Housekeeping2:47:15 Unrelated AdviceLinks to Bread and Butter: twitch.tv/breadandbutterhsyoutube.com/@BreadandButterHsShow Notes: https://docs.google.com/document/d/1E906AmlsVLCwnY3ZWECeoPN19bO-UMolCqVUNRWjxC8/edit?usp=sharing

Don tells the story of a brave soldier who was willing to sacrifice it all, investigates a daring rescue from the depths of hell and uncovers how one crafty woman launched a deliciously unique artistic career. Hosted on Acast. See acast.com/privacy for more information.

Letzte Trip-Tipps vor dem Aufbruch ans andere Ende der Welt: Sohn Paul erklärt seinen Eltern, was man als Wwoofer wissen muss, warum nirgendwo Bullerbü ist und weshalb zwölf Kilometer Fußmarsch zur nächsten Tankstelle auch farblich ein großes Abenteuer sein können. Willkommen zum MutMachPodCast mit Suse, Paul und Hajo Schumacher, wenn sich die Familie zum letzten Mal für die kommenden drei Monate trifft. Unsere Themen: Was ist dieses Wwoofen eigentlich? Aale fangen und manchmal Ratten. Ehrliche Arbeit statt Schreibtisch. Der schlechten Laune entfliehen, die Freude am Ausprobieren und der weite Blick. Gibts Glühwein in Chile? Spinnen sind egal, also meistens. Warum nur Handgepäck? Wo ist das nächste Internet? Warum Reisen und Urlaub nicht dasselbe sind. Mal wieder Anlauf nehmen. Lokale Kopfbedeckungen, Langarmhemden und ein Handtuch. Plus: Im Notfall haut uns Jo Wadephul raus. Staffel 2, Folge 2.Shownotes:Hier geht´s direkt zum WwoofingDem MutMachPodCast auf Instagram folgenDen MutMachPodCast unterstützen auf steadyPodcast Elefantenrunde mit Frank Stauss und HajoBücher:Suse SchumacherDie Psychologie des Waldes, Kailash Verlag, 2024Michael Meisheit + Hajo Schumacher Nur der Tod ist schneller – Laufende Ermittlungen, Kriminalroman, Droemer Knaur Verlag.Kostenlose Meditationen für mehr Freundlichkeit (Metta) und Gelassenheit (Reise zum guten Ort) unter suseschumacher.de Hosted on Acast. See acast.com/privacy for more information.

See omnystudio.com/listener for privacy information.

On this episode, Heather is back from her Parisian getaway with Jackie Schimmel. She chats about her very adult gift decisions, how she tried to bamboozle the Hermes sales associate, the French version of Erewohn, and where she wants to travel to next. She takes on your voicemails about grandparents during the holidays,secret santa woes, and of course, Christmas trees people. She then chats about the Bamboozled Tour.Episode Sponsors:Find gifts so good you'll want to keep them with Quince. Go to Quince.com/absolutely for free shipping on your order and 365-day returns. Now available in Canada, too.Give the gift of confidence this holiday season with Nutrafol. Whether you're treating yourself for someone on your list, visibly healthier, thicker hair is the gift that keeps on giving. Right now, Nutrafol is offering our listeners $10 off your first month's subscription plus free shipping when you go to Nutrafol.com and use promo code ABSOLUTELYNOT.Go to Squarespace.com for a free trial, and when you're ready to launch, squarespace.com/ABSOLUTELY to save 10% off your first purchase of a website or domain.Head over to Addyi's website — Addyi.com — and see if Addyi is right for you.You can get an additional 15% off their 90-day subscription Starter Kit by going to fatty15.com/ABSOLUTELY and using code ABSOLUTELY at checkout.Find Kahlúa Dunkin Caramel Swirl at retailers nationwide, including Walmart, Total Wine, Albertsons, Kroger, Ralphs, Safeway, BevMo, Publix, and more. Must be 21 or older to purchase. Please drink responsibly. For additional information, visit Kahlua.com and follow @Kahlua on Instagram.Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Produced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Blake wants to know if it's a bad idea to give his boomerang ex another try in Group Therapy, we test out some Christmas Karaoke that seemed like a great idea at 4am, and Ben had an embarrassing Christmas suit near miss fender bender!

Those chance encounters with someone you're interested in that fail to turn into something more. It's the weird, the wild, and the desperate… it's Missed Connections!

Only a couple years ago, climate change was a major political issue. Now it's strangely absent from public discourse. Why did this happen? Because, at least for now, it stopped being the most useful way for elites to justify their power grabs.Read the article here: https://mises.org/mises-wire/what-happened-climate-changeBe sure to follow the Guns and Butter podcast at https://Mises.org/GB

Irene Butter's story, surviving the Holocaust and lessons for today by WHMP Radio

Was schreit mehr nach Festtagen als jede Weihnachtsgans? Genau! Eine Folge Äffchen mit Käffchen. Hier riecht es nach Zimt, Zucker, Butter und Liebe. Learn more about your ad choices. Visit megaphone.fm/adchoices

12-16-25 Hinkle Law Offices Top Five - Butter belongs on a Pop-Tart

Eve gives an overview of current and future consumer trends where dairy can play a role. Functional foods, health and wellness, high protein foods, fermented and cultured foods, women's health, brain health, and aging are all part of the mix. (7:26)The panelists discuss the healthfulness of saturated fats, the resurgence of butter, milk's bioactive compounds, and how best to reach the public about the health benefits of dairy. (10:41)Eve talks about marketing to Gen Z consumers, who are motivated by novelty. How do we reimagine a food that's been here for thousands of years? What new ways can we talk about it? What ways can we optimize dairy science and research to show up in generative systems like ChatGPT? (20:34)The group then tackles the topic of lactose. Lactose and honey are the only two sugars not made by plants. Why is it lactose that is in the milk of mammals? Dr. Jiminez-Flores thinks lactose is a dark horse in dairy and we have much yet to discover about it. He notes that some milk oligosaccharides are not digested by babies, but are used by bacteria in the development of a healthy microbiome. Dr. Lucy notes that dairy also contains peptides that have been found to reduce hypertension. The group also delves into how dairy products can be part of preventative health care. (23:53)Do consumers perceive dairy products to be minimally processed? Eve explains that dairy is perceived as a clean, fresh food. Given the current trend to reduce additives and food dyes, she sees potential for dairy food science innovation in this area. Dr. Aldrich talks about the glycemic index of lactose-free milk. (38:13)The panelists agree that dairy has a great upcycling story to tell. Converting fiber into milk and meat and feeding non-human grade byproducts are just two examples. Eve notes that younger consumers care about sustainability, but there's a huge “say-do” gap: 76% of North American consumers identify as caring about conscious and sustainable practices, but less than 40% actually act on those values when making purchases. The panel also notes that whey is another great upcycling story. Dr. Jiminez-Flores emphasizes how important consumer trust in science and research is, and how we are currently experiencing a loss of that trust. (45:48)Panelists share their take-home thoughts. (1:01:01)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.

In this episode we discuss how to make sure you get a snow day.  The Heisman Trophy ceremony could have been an email.  Is the college football bowl system dead?  Butter up your ice cream, chili pizza, syrup shoes, shut the campus down for the CFP and more! 

Zach and Jake discuss the biggest headlines from NFL Week 15, then listen to AI songs about the Sherrone Moore situation.                  Twitter: https://twitter.com/FlurrySportsPod     Website: https://flurrysports.org/This episode includes AI-generated content.

On this week's episode: Kash Patel calls shotgun ... We will be shocked to find out what a young Nigel Farage thought about jews and brown people ... And Eli's a narc about medical marijuana. To support our show on Patreon, go here: patreon.com/skepticrat To hear more from Evil Giraffes on Mars, go here: facebook.com/EvilGiraffesOnMars Get great deals while supporting the show by checking out our sponsors: quince.com/skepticrat auraframes.com (code: SKEPTICRAT) groundnews.com/skepticrat betterhelp.com/skepticrat Headline Sources: Kash Patel is giant embarrassment who wouldn't leave his plane without an FBI jacket: https://nypost.com/2025/11/30/opinion/damning-report-labels-fbi-rudderless-ship-under-kash-patel-with-he-and-dan-bongino-more-concerned-with-building-personal-resumes/ https://www.cbsnews.com/news/democrats-probe-fbi-director-kash-patel-fbi-gulfstream-jet/ https://people.com/fbi-director-kash-patel-directed-security-detail-to-drive-girlfriend-friend-home-report-11862942 Farage turns on broadcasters over racism allegations as number of claims hits 28: https://www.theguardian.com/politics/2025/dec/04/farage-turns-on-broadcasters-racism-allegations-bbc Indiana Lawmakers Reject Trump's New Political Map: https://www.nytimes.com/2025/12/11/us/indiana-senate-redistricting-republicans.html Feds bring woman to US to face charges, then say she's here illegally: https://www.washingtonpost.com/dc-md-va/2025/12/10/extradition-deportation-belarus-russia/ The Liz Truss Show review – hapless ravings from a cupboard: https://www.theguardian.com/politics/2025/dec/05/the-liz-truss-show-review-hapless-ravings-from-a-closet Beware the Liz Truss chatshow - viewers will require survivor therapy: https://www.theguardian.com/politics/2025/dec/06/welcome-to-the-liz-truss-chatshow-but-beware-viewers-may-end-up-in-survivors-therapy Review of Medical Cannabis Use Finds Little Evidence of Benefit: https://www.nytimes.com/2025/12/12/health/medical-cannabis-benefits.html

I'm drunk, eating butter pecan ice cream, and letting my thoughts fly.For all things Solomon Ray, https://linktr.ee/solomonraymusic Instagram: http://www.instagram.com/solomonraymusicTwitter: http://www.twitter.com/solomonraymusicTikTok: https://www.tiktok.com/@solomonraymusic SnapChat: https://www.snapchat.com/add/solomonraymusic Write into the show: ask@thesolomonraypodcast.comOrder my cookbook: www.solomonraycookbook.comShop: www.solraybeauty.com 

On today's episode of the Fletch, Vaughan & Hayley Big Pod, haven you ever hurt yourself while taking a photo? Intro Grinder wrapped Bunnings has Labubu's Butter dipped ice cream Top 6 - Things you did on 3G Hayleys insane Algorithm... SLP - Have you ever been in a fist fight? Millennial optimism trend Have you ever hurt yourself while taking a photo Red Flag Christmas presents Bet I can guess your mum's name Fletch & Hayleys upcycle Fact of the day What is the craziest thing a teacher has said? See omnystudio.com/listener for privacy information.

Come and join us one and all for On The Scent Live. Whether you were there and want to relive the fun or you didn't manage to get a ticket and want to be part of it, we really hope you enjoy this bumper episode. You'll hear a combination of live recordings from both events and us reflecting on the scents we chose.Onto the events:Our wonderful helpers over both daysOn the Scent-ers Little Helpers:(Friday)William Borrell @vallensefragrancesAmanda Carr @wewearperfumeSharon Whiting @scentinelcomms(Saturday)Thomas @makingscentsmakesenseHester @peacock.vintageFRIDAY:****Nicola's fragrances:1. Clive Christian E Cashmere MuskTop notes: Baies Rose, Sichuan Pepper, and Fresh Ginger. Heart notes: Fleuriste Fusion, Egyptian Jasmin, and Cashmeran. Base: Guaiacwood, Ambroxan, and Musks.2. Perfumer H Flower No.1A bouquet of white flowers to turn heads and capture the imagination. Tuberose (India), jasmine (Egypt), orange flower (Tunisia) and rose oil (Turkey) rest on a silken base of sandalwood, vanilla bourbon and white musk.3. Nest Hypnotic Ambergolden amber, Indian cardamom, dark woods, patchouli, incense, vanilla, and rose, Mirabelle plum oil.4. Frederic Malle Acne StudiosAldehydes, Rose, Peach, Vanilla, Sandalwood, Musk.5. Ormonde Jayne SybariteTop: Hazelnut, Timur, Pink Pepper and Pepper; middle notes are Vanilla, Butter, Orris, Jasmine and Rose; base notes are Vanilla Absolute, Woody Notes, Labdanum and Musk.****Suzy's fragrances:1.Acqua di Parma BuongiornoTop notes: Lemon Essence, Spearmint Essence , Rosemary Essence , Codistillation Basil & Petitgrain essencesHeart notes: Lavandin Essence , Mandarin Leaves Accord. Base notes: Cedarwood Leaves Essence, Amber Accord, White Musks2.ANFORH KistTop: Sandalwood, Blonde Woods, Havanalite (pressed-linen polish)Heart: Sandalwood, Laotian Benzoin Resinoid (aged 24 months; smoky and resinous), Vintage Paperback AccordBase: Texan Cedarwood (fresh-sawn timber warmth), Cypriol, Cashmeran3.Amouage LustreTop Notes: Cardamom, OrrisHeart Notes: Patchouli, Sandalwood, CedarwoodBase Notes: Benzoin, Labdanum, Vanilla, Cypriol, Styrax, Tonka Bean, Myrrh4.Guerlain Shalimar L'Essence“Delphine Jelk has added the precious Madagascan vanilla tincture stemming from Guerlain's ancestral know-how to the ethylvanillin found in Jacques Guerlain's original formula, giving Shalimar a new intensity.Discreet and subtle, bergamot illuminates the floral heart which blends rose absolute with the powdery elegance of iris. Little by little, Shalimar's amber note unfolds. Used in abundance, vanilla infuses it with new facets – smooth and woody with a hint of leather.”5.Jeroboam Kun AmoEsperanto to English - kun amo. with love.A luminous and sensual perfume extract in which pear reigns supreme. Sun-drenched, luscious and seductive, the fruit mingles with a generous dose of sweetness and captivating aromas, underpinned by modern, ambery woods and the house's emblematic musks.SATURDAY:****Nicola's fragrances:1. Ormonde Jayne X'ian‘Nutmeg, rhubarb, musk and sandalwoodHEAD Black...

Oft weht ein frischer Wind vom Atlantik die Loire entlang bis nach Nantes, daher macht man sich am besten im Zwiebellook auf die Entdeckung einer der spannendsten Städte Frankreichs. Denn nach dem Zusammenbruch der Werften und zuarbeitender Industrien musste sich Frankreichs heute sechstgrößte Stadt neu erfinden- das Rezept dafür: Kunst und Kultur. So verwandelt die Veranstaltungsreihe „Le Voyage à Nantes“ die Stadt jeden Sommer in eine bunte Open-Air-Galerie, viele von den Skulpturen und Installationen bleiben. Einer grünen Linie auf dem Boden folgt man von Kunstwerk zu Kunstwerk. So spaziert seit über 15 Jahren ein 12 Meter großer Elefant mit „Passagieren“ über das Gelände und in einer Halle können Besucher weitere Tiere wie einen gigantischen Reiher, einen Kolibri und eine Spinne bestaunen. Sie sind Teil eines neuen Projekts , des „Arbre Héron“, des „Reiherbaums“. Noch ist allerdings unklar, ob und wann das Ganze umgesetzt werden kann. Ein weiteres Projekt aber nimmt langsam konkretere Formen an- dem berühmtesten Sohn der Stadt, dem Schriftsteller Jules Verne, soll voraussichtlich 2028 ein neues großes Museum gewidmet werden. Fünf Stunden etwa dauert die Bahnreise von Nantes nach Lyon, der Hauptstadt der Region Auvergne-Rhone-Alpes, die an den Flüssen Rhone und Saône liegt. 1998 erklärte die UNESCO große Teile des historischen Stadtzentrums zum Weltkulturerbe - auch weil in der Altstadt Vieux Lyon eine sehr homogene historische Bebauung erhalten ist. Mit der Standseilbahn kann man hinauf auf die Colline de la Fourvière fahren – oben wartet bei gutem Wetter eine fantastische Aussicht über die ganze Stadt. Wer es etwas ruhiger haben möchte, sollte einen Abstecher ins Viertel Croix-Rousse machen, auf den anderen Hügel in Lyon. Hier lebten und arbeiteten die Seidenweber seit dem frühen 19. Jahrhundert, im Museum „Maison des Canuts“ gibt es Vorführungen an alten Webstühlen. Ein paar U-Bahn-Stationen weiter können sich Film- und Kinointeressierte auf die Spuren der Brüder Lumière begeben- im Viertel Monplaisir ist in der einstigen Lumière-Villa ein Museum untergebracht. In dem unter anderem Kurzfilme aus dem endenden 19. Jahrhundert zu sehen sind- und natürlich der erste Lumière-Film von 1895: „La Sortie de l'Usine Lumière à Lyon“. Reportagen von Sabine Loeprick Link zu "Alles in Butter" https://www.ardaudiothek.de/episode/urn:ard:episode:99a32dd5118b2d04/

Eat Your Way Across America

Is butter really better—or just louder on the internet? In this episode, we break down the truth about saturated fat, unsaturated fat, and why the chemistry of fat matters more than the latest nutrition trend. You'll get a quick mini medical-school lesson on how different fats behave in your body, why saturated fats can raise LDL cholesterol, and how unsaturated fats support heart health, lower inflammation, and help you absorb key vitamins. We'll talk real-life food choices, simple swaps that make a big difference, and why most Americans are eating plenty of protein but not nearly enough healthy fats. If you've ever felt confused about butter, olive oil, nuts, seeds, yogurt, or anything in between—this episode brings the clarity. Want to see what I keep in my pantry for quick, balanced meals? Grab my No Plan, No Problem Pantry Guide on my website. Healthy looks great on you.  Dietary Guidelines for Americans 2020-2025

This week on the show, there's a very controversial issue with Mariahgeddon, some serious Cool Badges are handed in, there's some questionable DJ choices at the Absolute Radio Christmas Party and we Ask Andrea Anything to get to know our new newsreader.

You're listening to Burnt Toast! I'm Virginia Sole-Smith. Today, my conversation is with Rachel Cahill, a longtime anti-hunger policy advocate based in Ohio. Rachel and her team support national and state-level organizations fighting every day to end hunger and poverty in the United States. Most of her work focuses on making SNAP (the government's Supplemental Nutrition Assistance Program) the most effective, accessible and equitable program it can be in every community. JICYMI: When the federal government shut down this fall, it closed SNAP for the first time in the history of the program, pausing benefits for much of November. Benefits are up and running again in most places, but this has had major ripple effects on the state of hunger in our country right now. And it's led to a lot of long-term questions about what we do to prevent that ever happening again. Rachel knows more about the ins and outs of SNAP, and anti-hunger advocacy, than anyone I know, so I asked her to come on the podcast to explain what's happening, and what we can do to help fight hunger. We also talk quite a bit about how to give strategically because it is that time of year when a lot of us want to do charitable giving. Which is great! But there are good and less good ways to do that. Burnt Toast is a community of helpers, and I think this conversation will help us all be better at helping. If you enjoy this conversation, a paid subscription is the best way to support our work! Join Burnt Toast!

Welcome back to Young Hot Guys! This week the guys are catching up on the Toy Show, spreading the love for Niamh Kavanagh and roasting small plates restaurants. Killian is coming of age, Shane is reviewing his annual boys dinner and Tony is down with the kids. To get extra bonus content and much more you can sign up at⁠ ⁠⁠https://headstuffpodcasts.com/membership/⁠⁠⁠  Shane's Tickets:⁠ ⁠⁠⁠https://linktr.ee/shanedanbyrne⁠⁠⁠⁠ Killian's Tickets:⁠ ⁠⁠⁠https://linktr.ee/killiansundermann⁠⁠⁠⁠ Tony's Tickets:⁠ ⁠https://linktr.ee/tonyhorror⁠⁠ Shane Daniel Byrne, Tony Cantwell, and Killian Sundermann are Young Hot Guys. This is a HeadStuff podcast produced by Hilary Barry. Artwork by Shane Kenna

As Congress scrambles to extend emergency subsidies to keep Obamacare afloat, it can be tempting to view the bill that made healthcare less affordable as a total failure. But that wasn't the true purpose of the ACA. It was always meant to prop up the faltering crony healthcare system.Read the article here: https://mises.org/mises-wire/obamacare-was-not-failureBe sure to follow the Guns and Butter podcast at https://Mises.org/GB

Thanksgiving - OUTSIDE of the studio!

There's milk everywhere: more milk in the U.S., Europe and New Zealand than a year ago, soft Class IV, and Class III futures that could slip into the $13s once you plug in today's spot cheese and whey. With a long milk wave crashing over the dairy industry, will farmers start culling cows and leaving stalls empty? Inside the episode, the team churns through: Why strong balance sheets, paid-down debt and high cow values could delay a production pullback How lower feed costs shift the breakeven – but can't fully offset falling milk checks Why Western and cheese-focused regions like the Pacific Northwest, California and Idaho may struggle first How WPC 80, WPI and clear whey proteins have become the lone bulls – and why capacity constraints limit the industry's response Why there are limits to what customers can pay for whey, and where substitution is already happening It's a barn full of bears on butter, cheese and fluid milk, but the protein complex is still flexing. The question is how long that can last? Tune in to The Milk Check episode 88: One bull in a barn full of bears to hear how our traders are navigating a market that's bearish on volume but still bullish on protein. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check Ted Jacoby III: Welcome, everybody, to The Milk Check. It is December 5th. We’re gonna talk about markets today. And rather than boring you and having the same conversation we had three weeks ago, everything is still bearish. There’s milk everywhere. There’s milk all over the U.S. There’s milk all over Europe. There’s milk all over New Zealand. There’s a whole bunch more milk this year than last year. Things are long. It’s very likely things are gonna get longer before they get shorter. Today we have some of our usual suspects. My brother Gus has joined us today. We’ve got Josh White, we’ve got Joe Maixner, we’ve got Diego Carvallo. And, of course, myself. Looking forward to a great conversation. So, rather than discussing how bearish we can be on these markets, my question, and I’m gonna start by throwing this question at my brother, Gus, is Gus, how long do you think it’s gonna take for dairy farmers to start culling cows and for this milk [00:01:00] production to slow down? Gus Jacoby: I feel like milk price and farm economics are completely contingent on that and how bad those farm economics get with respect to the milk price. Class III is still relatively high. Obviously, Class IV is pretty poor right now. The way I see it, dairymen, at this moment in time, still have fairly strong balance sheets. So, the recent low prices haven’t affected ’em all that much. So, I don’t expect their behavior with respect to culling and whatnot to change. But I think in five, six months from now, assuming that the milk price is at or lower, and quite frankly, I think Class III probably does need to get a bit lower, you’ll start to see some of that behavior change. If I had to guess, either as early as early summer, but as late as maybe mid-fall, if farm economics don’t change, we’ll start to see dairymen begin to leave stalls open. I mean, they’re gonna cull a cow, collect that beef revenue that they can grab, and not necessarily buy the expensive heifer. Ted Jacoby III: You’re thinking it’s gonna take about six months for dairy farmers [00:02:00] to get to the point where they feel like they need to increase the amount of cows they’re selling in order to meet their cashflow needs? Gus Jacoby: That’s my best guess. And again, that can be either expedited or slowed down depending on where the milk price goes. Ted Jacoby III: Corn prices have really come down this year. Do you think the lower feed prices have lowered where that break even point is, or how low we need to go in milk price in order to really send those signals in a strong way? Gus Jacoby: Certainly, feed prices being lower are gonna be helpful to the farm economic model. This becomes a milk price discussion. If the cheese price continues to have that downward pressure and gets low enough, those feed prices won’t be low enough. It’s always related to their inputs. And certainly, cheap feed helps their cause to extend growth in the milk production model. Ted Jacoby III: Right now, on December 5th, the Class III prices for the first quarter are right around, let’s call it $15.50, but if you use today’s cheese price on the spot market at the CME in today’s whey price, you’re probably looking at something closer to $14, 14 and a quarter. [00:03:00] Is that low enough or do we need to go lower? Gus Jacoby: It’s low enough. But not low to expedite anything. Maybe that takes us into the late summer, and remember, it depends on where we’re talking here in the country. Milk production costs are different depending on where you exist in the country. And also payouts are a lot different in a lot of places, depending on where you exist in the country. So, some regions might struggle sooner than later. Ted Jacoby III: Which regions do you think are gonna struggle first? Gus Jacoby: The West, Pacific Northwest, I think California, areas like Idaho that are strongly cheese based. If you’re paying on a Class III price and it stabilizes, which I don’t anticipate here, then perhaps some of those regions might hold on longer. My guess is predicated on the forecast of Class III going a bit lower. Ted Jacoby III: I guess I’d have to agree with that ’cause I don’t think $14 a hundredweight is enough. Because we’re still in front of Christmas, and I think the market’s probably gonna get worse before it gets better. My hunch is we’re gonna see $13 milk this year. We’re gonna see it in Class IV, and we may be already [00:04:00] seeing it in Class IV as soon as December. I think we’re gonna see a 13 handle in Class III, probably most of the first quarter. Gus Jacoby: If you’ve got a Class III at 13, and Class IV holds as low as it is, which I would expect certainly in the first half of the year, and then you have your standard freight and other deducts in those milk checks, dairymen are now getting to an area that is very adverse. Ted Jacoby III: Even though we’re talking about really low prices, I think there’s a lot of dairy farmers out there that are in a pretty healthy place. Gus Jacoby: I would agree. Ted Jacoby III: They’re healthy in two ways. One, I think that many of them have been able to take the last two years and really pay down their debt. And so, they’re in a really good spot financially, just on the balance sheet alone. But the second thing is those cows, they’re worth twice what they were worth three years ago. And so, not only have they paid down their debt, but if they need to borrow more, they’ve got more collateral to borrow against because those cows are usually the collateral for the banks when the banks lend dairy farmers money. It’s [00:05:00] usually the cows and the land. My hunch is that this may go on longer than we expect because of how healthy dairy farmers are financially today. Not saying they’ll be healthy in four or five months, but they’re healthy today. And because of how much bankers are probably willing to lend them based on those balance sheets. Gus Jacoby: I agree that the balance sheets are strong at the moment, even after a couple tough months. But I would also add, that that can change fairly quickly if the milk price gets low enough. And it’s certainly a ratio of farm economics over a certain period of time and milk price. If it gets low enough and makes those farm economics adverse enough, it can expedite the issue, which is a plausible scenario right now. Ted Jacoby III: Mm-hmm. I would agree with that. I think the hardest thing, especially when you have a falling market like we do right now, is to try and figure out exactly where the bottom is. About a month ago, the bottom was about a $1.40. Well, guess what? Cheese price is already below a $1.40 Now, we’re hearing it’s gonna be [00:06:00] somewhere in the $1.20s. What I’m scared is we’re gonna get to the $1.20s, and somebody’s gonna start talking about maybe we need to go into the teens. I don’t know if we’re gonna go that low, but we’re definitely in that scenario right now, where you have a market that’s falling and nobody has a really good feel for where that bottom is. Gus Jacoby: I agree. Cheese and butter right now, their outlook over the next six to eight months does not look good. Ted Jacoby III: Yeah. You mentioned butter. Joe, I’ll ask you: we’re below a $1.50 in butter. Butter feels like maybe it’s caught a temporary floor. Is this a temporary floor or could we stabilize here for the next six months? Joe Maixner: I think we’ve hit a temporary floor, but I don’t think it’s the lowest we’ll see over the next 90 days. I think that cream seems to be in balance, even after Thanksgiving, and I think it’s kept a nice spot in the market where people are willing to buy, those that hadn’t already put contracts on for next year are seeing the 2026 numbers and they’re looking at that against their budgets and blocking volume up for next year. A [00:07:00] lot of first half volume’s already been booked. We’re just seeing more activity. We’ve hit that level of support. Ted Jacoby III: Joe, you mentioned cream. Gus, I’m gonna go back to you. We had some really ugly cream multiples the first half of last year. Have we increased churn capacity, and do we expect those multiples to be just as bad this year or have we increased churn capacity enough so that maybe they won’t quite get so bad? Gus Jacoby: We have increased churn capacity, certainly. I don’t know if it’s enough. Some dairymen around the country are feeding their rations a bit different and getting a little bit less butterfat out of the milk. I don’t think that’s enough, yet, to make too much change. I will anticipate having some very low multiples through the holidays and the spring flush. Ted Jacoby III: Okay. Diego, I’m gonna switch gears and come to you. We just talked about U.S. milk production. Gus thinks it’ll take about six months to turn. I hate to be really pessimistic, but my gut, and I just can’t shake this gut, is it’s gonna take longer than usual this time around. And we may see it go well past nine months before we see a real turn. [00:08:00] We may see the number get better simply because we’re measuring against strength, but that doesn’t mean we actually see a change in trend. What about Europe and some of the other milking regions in the world, is it gonna take that long us to see some changes in milk production in those regions? Diego Carvallo: If you just go to the fundamentals and you analyze that the European farmer usually has a smaller scale, and that means that their costs tend to be a little bit on the higher end. They do not have access to capital as there is in the U.S. There’s more restrictions when it comes to environmental, and overall I would say they have more headwinds than the U.S. So, if you add to all of those headwinds, the price headwind, the reaction on milk production to lower prices should be faster than in the U.S. The same applies to South America. But we’ve talked a lot about Chinese production, we know that in that country, there are way more things to take into account. Ted Jacoby III: [00:09:00] So, we’ve been talking a lot about the supply side today. We’re just overwhelming supply on the butter side; we’re overwhelming demand to a lesser extent, but still on the cheese side. Josh, protein still tends to be the shining star. But are we getting to a point where we’re starting to get some pushback on protein prices? And is that going to continue to be the lone bull in an overall bearish dairy market, or do we need to be concerned there too? Josh White: I don’t think we’re getting pushback at the prices quite yet. Does that mean I think that these prices are palatable over the long term? I’m unsure. But what we are seeing right now is lack of availability and no quick ability by the European market or the U.S. market to scale production to meet the demand, which means that ultimately, the demand for WPC 80 and WPI and then some of the more value-added proteins, particularly in the whey complex, like the clear WPIs, the acidified products and others, the demand is outpacing our ability to supply it. What that’s [00:10:00] doing is forcing utilization segments or customers that can’t compete in terms of price for that available supply to look to alternatives. We’re starting to see more and more of that. As a commodity trader, we expect that to happen quicker than it does. So, already in early 2025, we were looking towards MPCs, casein-related products and others to pick up some of that demand because they’re much lower value. And I don’t think that the average customer in the market that’s using whey proteins fully recognize the functional differences between whey proteins and milk proteins. And they certainly don’t realize that milk protein concentrate has whey protein in it. Generally speaking, the average consumer doesn’t know the difference in these products. That’s not a fault of theirs. Particularly going into CPG applications and further processing, this is an ingredient. An ingredient that has a lot of label recognition and popularity right now for all the reasons we’ve talked about in prior podcasts: GLP-1 driven demand, [00:11:00] health and wellness movements globally, a lot of other reasons. Is that an early indication that enough time has now passed that the relative value of whey protein above the competing, but still quite valuable proteins in the dairy complex, are gonna result in substitution both substitution within the dairy category to whey protein to milk protein concentrates to micellar casein to WPC 70, also known as WPPC, whey protein phospholipid concentrate (WPPC) ProCream. There’s a lot of different names for these products. That’s likely to happen. But it also, unfortunately, might result in a lot of categories pushing to non-dairy proteins. There’s a lot of information out there, things put on by ADPI and others talking about the protein power of dairy and how digestible it is. How high quality it is for your conversion rate, why it’s such a popular thing. But if you can’t get supply, you’re forced to look to alternatives. And so, we’re starting to see some of that [00:12:00] happen. So, a couple things that I’ve heard anecdotally in the market over the past few weeks in particular, but it’s been happening over the last few months are: get us samples of milk protein concentrate. One of our customers is suspending a certain SKU on the shelf because they can’t get the supply. This price simply won’t work for our application. So, we won’t buy this product at above this price. So, we are triggering some thresholds. And triggering thresholds is gonna have some type of balancing result in the industry. Whether that’s enough to support the milk protein side of the equation, I don’t know. We have a limit to the ability to respond to this demand. You have to order equipment, you have to get the bank lending, you’ve gotta get the design. It takes a long time to increase capacity. That’s all gonna come into play and impact this market and the balance of this market in 2026. Now, if you’re asking me, is my gut that we hold these high prices or even higher prices without some reversal in the price [00:13:00] action for whey proteins in 2026? I’m not ready to say that it’s just here or higher in 26, but is it here or higher in the first quarter? Absolutely. Is it here higher in the second quarter, probably. Is it here or higher after that? I become a little bit skeptical. And to be clear, that’s not because the demand isn’t there right now. The demand feels like it’s there. I just don’t know how the market balances it out without pushing the price just too high in the short term for the market to digest it and pass it through. I also think that when you’re talking about the dairymen and you’re talking about the cheese makers, there is two different classes here. There is the class of those that make whey proteins and the class of those that do not. That has a material impact on profitability throughout the supply chain. Additionally, we’ve got a lot of milk in the U.S. We’ve got a lot of milk in the world right now, and the milk in the Northern hemisphere altogether is only gonna increase from here through the first half of [00:14:00] the year. That milk is gonna need to be processed. The incremental milk production will result in incremental whey protein availability, which means that those whey solids from cheese processors they have to find a market. If you can’t make the valuable product of WPC 80 and WPI, you have to explore the other alternatives, which are simply not experiencing the robust demand of those two categories. Sweet whey powder, whey protein concentrate 34% (WPC 34) and some of these other products, they have a limit to what people are willing to pay. History tells us, at least for sweet whey powder, we’re testing those limits. Ted Jacoby III: For sweet whey powder, we are, the question is, is this happening for whey protein? And that’s a harder one to answer. Josh White: Absolutely. Ted Jacoby III: I did some back of the envelope math. As a country, we produce 8% to 9% more milk in May on a daily basis than we do in November. If half of that milk goes into cheese, we’ll produce 8% more cheese and 8% perhaps more whey protein. The solids change, too. So, maybe it’s not a full [00:15:00] 8%, but is 8% enough to tip the scale on whey protein demand? And I don’t know, given the demand complex for whey, I think for cheese it’s gonna feel very burdensome. I think for butter, it would probably feel pretty burdensome. The butter market we’re kind of used to it because of the way the demand curve looks, but I just don’t know when it comes to whey, if that’s enough to put some pressure on this market and bring those prices down. Josh White: Well, it depends on what you’re talking about because you could argue that the WPC and WPI facilities are bringing in outside whey solids. Mm-hmm. Mm-hmm. As their own milk and their own whey generation increases seasonally, that’s gonna push whey solids back to somebody else. So, all 8% in your hypothesis there, I doubt contributes to an 8% increase in whey protein production. Because the available capacity isn’t there? Josh White: Correct. Now, is there production efficiencies that are still gonna be gained? Are there those out there that are expanding a bit [00:16:00] that we’re unaware of? Are there orders for new equipment in the system that might be closer to realization than we think? All possible. And we can’t ignore Europe. I don’t feel like I can adequately represent what the expansion model looks like in Europe right now for whey proteins. What I can say is that at least for the U.S. and Europe, our internal demand is currently absorbing a greater percentage of our production than ever before, and that’s leaving the rest of the world that was buying product from those two markets, having to search for that protein elsewhere. Ted Jacoby III: Mm-hmm. Josh White: And, this is being a bit over generic, but the rest of the world likely will be more willing to substitute than the U.S. or the European consumer to other products. Ted Jacoby III: I would agree with that. Everybody in our office is just leaning really bearish, just about everybody we talk to seems to be leaning really bearish. Josh White: Outside of Black Swan events: major trade disruptions, major production impacts that we can’t predict. If you’ve [00:17:00] been in the dairy industry long enough, you know to never bet against the dairymen and their ability to make milk. But it’s gotta be on the radar that the competitive dollars for those animals I don’t think has ever been as lucrative as it is right now. And those animals that they’re currently milking are older then typically they want them to be. So, if we shift this cycle quickly enough and violently enough, and that’s price, at what moment do we get surprised at what that residual response is? How many pent up animals find their way to slaughter? How quickly that could happen. And I think generally speaking, most of us would bet that the calf inside the dairy cow right now is worth enough to wait. And so, we’ve gotta get through the first half of the Northern Hemisphere season before we see much of an animal response. Ted Jacoby III: I think that’s a fair comment. Dairy farmers, especially the big financially astute ones, there’s a math equation. It’s like, this is my revenue [00:18:00] from milk. This is my maybe revenue from biofuels or wherever else. They have revenue streams from a cow that’s giving milk every day. This is the cost to maintain that cow. The variable cost feed, for example, being the big one. Well, when you’re getting $20, a hundredweight from your milk versus $13, a hundredweight for your milk. That equation has changed quite a bit, whereas the exit price, what you’re gonna get if you sell the cow hasn’t changed at all, which means your math equation, the exit possibility has definitely gone up. It’s more profitable to sell this cow than it used to be. Josh White: History tells us that the exits of the older dairymen and the smaller dairies doesn’t really change based on economic conditions, it’s relatively stable. Maybe there’s some risk that we have some pent up exits and some risk that it’s never been a better time to retire. Mm-hmm. And you get some smaller dairies that decide to exit. That doesn’t move the needle. Ted Jacoby III: I would suspect. You’re right. We’ll see. Josh White: One [00:19:00] quick remark that’s important is the outlook on demand. It seems like the market is very, very bearish because supply is outpacing demand globally and it’s in every major milk shed. But demand by import regions has been pretty good. Mm-hmm. They’ve been buying year over year, more dairy products. At the same time, I don’t believe there’s any region in the world that’s currently sitting on cumbersome overall dairy stocks, whether that’s from the import regions or the production regions. Everyone seems to be quite aware that you gotta stay in front of this. I don’t know how to interpret that. On one hand, you could say that based on some of the economic outlooks, globally, we shouldn’t be expecting things to get better. We should be expecting them to get at best the same or possibly even worse. On the other side of that equation is import dairy consumption and demand is growing and continues to grow, so it might be a painful period, but the long-term [00:20:00] outlook remains pretty good, and we just overreacted to some of the demand signals that we have. Credit to the dairymen in the world, being able to respond to signals that we needed more fat, not even a year ago. That whey protein demand’s good. I mean, the market has responded, but overall we’re not talking about an oversupply situation because demand’s bad. If you go granularly, like U.S. cheese consumption, doesn’t look real great right now. The outlook for overall economic health, I’m not an expert in that area, but I’m not seeing a lot of people talking about a rosy 12 to 24 months there. So, yeah, I think generally speaking, it’s easy to be bearish, but maybe that’s one thing to pay attention. Ted Jacoby III: You mentioned demand. I happened to be involved in a conversation yesterday with an equities trader and his comment about stock valuations, equities, valuations, which was really a demand comment, was, I’m just waiting to see what Christmas sales do. I think there’s a lot of people out there right now that are trying to get a feel for what’s [00:21:00] the long-term demand or the 2026 demand perspective, and I think a lot of them are gonna judge what it really is based on how this holiday season plays out. All right guys. Hey, thanks for a great conversation. I apologize to all the dairy farmers out there that I couldn’t give you any better news, but hang in there that good news will come eventually. That’s right.

Well what do you know, the boys get back to some good ole fashioned guessing games! Can Skuzzy name the sound? Can you guess the sound Skuzzy is guessing? We'll soon find out! Condiments. Yep, there's a poll for everything including condiments. Do you agree with what you hear later? Preemptively agree with me. It's wrong. That's the worst serious discussion the girls have never learned. Now make the words opposite! That's the best fun game the boys have! Yikes its tough! Listen close and enjoy another Butter smothered episode!

This Episode gets weird... The fellas switch things up a bit... Lots of conversation, less games. Anyway, I know 9 digit daddy caught your fingertips! Feel around and find out what happened! Thanksgiving, bleh. Moving on. MORE SOUNDS! Can you name the sounds from the show without seeing them? There's more that we discuss but lets get to the mainstage! VARIETY. The magazine! Top 100 Comedy movies of all time! Find out if Richie knows more than 6... Enjoy!

Kiwi consumers could finally see butter prices fall, thanks to increased global dairy production. New research from Rabobank shows EU, UK, and US production has been surging, pushing down global prices. Fonterra's already forecasting a lower farmgate payout than last season. Fonterra Co-operative Council Chair John Stevenson told Heather du Plessis-Allan the change could be good news for supermarket shoppers. He says if the surge continues, there'll be an impact on our store shelves. LISTEN ABOVE See omnystudio.com/listener for privacy information.

 Headlines: – Welcome To Mo News (02:00) – Australia Launches Youth Social Media Ban It Says Will Be The World's ‘First Domino' (07:30) – Trump Grades His Economy ‘A+++++' (13:50) – Trump Goes After Democratic ‘Hoax' Of Affordability (15:40) – Senate To Vote On Proposal On Obamacare  (21:30) – Top Intel Democrat: Boat Strike Footage ‘Nauseating to Watch,' Not Self-Defense (26:00) – Women In Corporate America Are Backsliding, Warns New Report (29:20) – 44-Year-Old QB Philip Rivers Unretiring To Sign With The Colts (31:30) – McDonald's Releases AI-Created Commercial; Fans Aren't Lovin It (34:00) – 'Addictive' Butter-Dipped Ice Cream Cones Go Viral (35:20) – On This Day In History (38:00)  Thanks To Our Sponsors:  – LMNT⁠ - Free Sample Pack with any LMNT drink mix purchase –⁠ Industrious⁠ - Coworking office. 50% off day pass | Promo Code: MONEWS50 – Incogni - 60% off an annual plan| Promo Code: MONEWS – Aura Frames -  $35 off best-selling Carver Mat frames | Promo Code: MONEWS – Shopify – $1 per-month trial | Code: monews

Dive into the seismic threats posed by Big Tech and Artificial Intelligence, where unscrupulous tech predators view your children's "soul as nothing more than data to harvest and profit to extract". Lionel exposes the explosive political fight over a federal executive order that stripped states of child safety guard rails and details how massive corporate consolidation could feed AI algorithms with a century of storytelling (including Looney Tunes and Harry Potter). Then, explore the critical decline of education, the loss of cognitive skills like cursive writing, and the existential threat of AI. From the terrifying realities of modern delivery culture (like the Amish Buggy Amazon Cart) to uproarious recollections of Catholic school—including the wisdom of bribing teachers and astonishing facts about St. Drogo, the patron saint of ugly people and coffee—this is essential insight into how we think and how we must fix our ability to think. Learn more about your ad choices. Visit megaphone.fm/adchoices

Yeah yeah yeah, I get it. Production budget is very low. So you're stuck with me! Anyway, Matt A... Care to explain yourself...? No...? We thought not! Moving on, The Butter Boys talk Halloween and the NFL. We also get into some sounds we all love from anywhere and everything. Like typing on a keyboard. Who doesn't love a clickity clacking keyboard? Oh yeah, copyrights make things difficult sometime... but have no fear, its all clear! The meat and taters of the show is volume two of our chat gpt dating game! Can you guess who we are before we do? Me either! Crank that volume up and let our cringy voices fill the air wherever you're listening from! Enjoy!

Stephanie Hoff sits down with Alice in Dairyland Sara Hagenow, the official ambassador for Wisconsin's dairy industry, to talk about the state's proudest tradition: butter. Hagenow explains that Wisconsin butter’s superior richness and flavor come from high-quality cream produced by local farms with lush grasslands and dedicated farmers. Beyond its unbeatable taste for baking and cooking, choosing this local dairy product supports the state's $52.8 billion economy and over 120,000 jobs. Shoppers can guarantee they are buying local by looking for the Proudly Wisconsin Dairy Badge or the 55-xxxx plant code on the packaging.See omnystudio.com/listener for privacy information.

Gabrielle Hamilton's father always told his five kids they had to do something practical with their lives and whatever they did, they had to be excellent at it. Mediocrity was a family sin. In 1999 Hamilton opened Prune, a 30-seat restaurant in the East Village, to rave reviews. She was honored with a James Beard award for Best Chef in New York City in 2011, followed by Outstanding Chef in 2018. Hamilton was also featured on the PBS series The Mind of a Chef. She realized her dream of becoming a writer with her best-selling memoir Blood, Bones and Butter. Now, she's got a new book called Next of Kin. We talk about dysfunctional families and the pressures of life both inside and outside the kitchen. "Now What?" is produced with the help of Steve Zimmer, Lucy Little and Jackie Schwartz. Audio production is by Nick Ciavatta.

Ahoy, nerds! Welcome to episode 207 of Up Yours with More, the official podcast of Up Up and Away Comics in Cincinnati, OH!This episode, MODOK and BC preview what comics, graphic novels, manga, and collectibles will be on sale in the month of February (and beyond)!Find Us Online at the Following Outlets Website :: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠upupandawaycomics.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ YouTube :: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠youtube.com/@upupawaycomics⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook ::  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠facebook.com/upupawa⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠y and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠facebook.com/uuablueash⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram :: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠instagram.com/upupawaycomics⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Twitter :: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠twitter.com/upupawaycomics⁠⁠

This combo sounds delicious, but there's no way it's healthy! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome back! Bundle up…because it's going to be cold AF later this week. Not too bad tomorrow, but into the teens on Thursday & Friday…and single digit highs this coming weekend. In the news this morning, a date for the destruction of the Lansing bridge, a Cinnabon employee in Ashwaubenon got fired after a racist rant captured on video, a recall on Amazon power-banks, and nobody won the Powerball jackpot on Saturday night!!! In sports, the Packers beat the Bears yesterday to claim the top spot in the NFC North, the Vikes got a win as well, the Bucks continue to suck, the Badgers beat Marquette over the weekend, and the women's volleyball team advances to the regional semi-finals! We talked about what's on TV today/tonight and we discussed Shirley Manson's rant about beach balls. Elsewhere in sports, a look at the College Football Playoffs & bowl schedule, John Cena's final opponent is revealed, James Harden is a top-10 scorer in the NBA, and a wild scene this weekend involving former Badger Julius Davis. Cool story about a woman that bought a piggy bank at a thrift store and found a bunch of money inside, and an interesting world record was recently broken in the UK! Only 17 days until Christmas, and we looked at a list of the best Xmas movies based on their IMDB scores. Plus, the President sort of suggested that we should rename the NFL, so we discussed some suggestions for a new moniker. If you say "um" and "uh" a lot, your brain might be broken. And in today's edition of "Bad News with Happy Music", we had stories about a guy in Ohio who sent his meth through the tube at bank, butter-dipped ice cream, a problem with Kohler's toilet cams, a massive gator in #Florida, a dude who choked someone at a Home Depot with an umbrella, and a fire department employee in Baltimore who was skeeting all over the place.See omnystudio.com/listener for privacy information.

There's a lot to get through in this episode. Churning butter. Radio Sonde weather balloons. Stone age times. Puncture outfit. Building a bicycle. Happy days!

Author : Kal M Narrators : Valerie Valdes, Eric Valdes, Dominick Rabrun and Alasdair Stuart Host : Valerie Valdes Audio Producer : Adam Pracht Butter Side Down originally appeared in Writers of the Future (volume 40) – May 2024. Butter Side Down (Part 2 of 2) By Kal M   (…Continued from Part 1)   […] Source

In 1999, a Silicon Valley millionaire on the brink of collapse took one mysterious sip atop a frozen Tibetan mountain - and everything changed. That moment sparked a global movement, rewrote the rules of fat and energy, and turned an ancient secret into a modern revolution.00:00 – The Dying Millionaire00:40 – The Mountain That Changed Everything01:30 – The Birth of Bulletproof Coffee02:40 – When the World Took Notice03:45 – The Fat Lie We All Believed04:45 – The Truth About Good Fats06:00 – Escaping the Sugar Trap07:15 – Stop Counting Calories09:00 – Why Inflammation Keeps You Fat10:40 – Eat Less Often, Not Less Food12:00 – The Exercise Myth13:40 – The Hidden Toxins Problem15:20 – Fixing the Root Cause17:40 – The Power of Mitochondria20:00 – One Sip That Changed EverythingThank you to our sponsors! -KILLSwitch | If you're ready for the best sleep of your life, order now at https://www.switchsupplements.com/ and use code DAVE for 20% off.-EMR-Tek | https://www.emr-tek.com/DAVE and use code DAVE for 40% off.Connect with Dave Asprey!Website: https://daveasprey.comTikTok: https://www.tiktok.com/@daveaspreyofficialInstagram: https://www.instagram.com/dave.asprey/Facebook: https://www.facebook.com/Daveaspreyofficial/X: https://x.com/daveaspreyYouTube: https://www.youtube.com/c/daveaspreybprThe Human Upgrade Podcast: Instagram: https://www.instagram.com/TheHumanUpgradePodcast/ Facebook: https://m.facebook.com/Thehumanupgrade/Resources: • Dave Asprey's Latest News | Go to https://daveasprey.com/ to join Inside Track today. • Danger Coffee: https://dangercoffee.com/discount/dave15 • My Daily Supplements: SuppGrade Labs (15% Off) • Favorite Blue Light Blocking Glasses: TrueDark (15% Off) • Dave Asprey's BEYOND Conference: https://beyondconference.com • Dave Asprey's New Book – Heavily Meditated: https://daveasprey.com/heavily-meditated • Upgrade Collective: https://www.ourupgradecollective.com • Upgrade Labs: https://upgradelabs.com • 40 Years of Zen: https://40yearsofzen.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.