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When was the last time you sighed? Probably not that long ago. We tend to think of sighing as something we do when we're frustrated, tired, or relieved. But scientists have discovered that sighing plays a much deeper role in keeping your body functioning properly — and your brain actually has a built-in mechanism that triggers it. https://newsroom.ucla.edu/releases/ucla-and-stanford-researchers-pinpoint-origin-of-sighing-reflex-in-the-brain Some people naturally seem to expect things to work out, while others brace for disappointment. Is optimism simply a personality trait, or is it something you can learn? Psychologist Deepika Chopra — often called “The Optimism Doctor” and author of The Power of Real Optimism: A Practical, Science-Based Guide to Staying Resilient, Curious, and Open Even When Life Is Hard (https://amzn.to/4b9EG4S) — explains that real optimism isn't about pretending everything is fine. It's a mindset grounded in science that can improve resilience, decision making, health, and even longevity. Butter seems simple. It's just butter… right? Not even close. The butter you buy at the grocery store hides a surprising amount of history, science, and culinary nuance — from why it's shaped into sticks to why some butter is salted and some isn't. Anna Stockwell, New York–based recipe developer, food stylist, and author of The Butter Book ( https://amzn.to/47gj6u8), explains what actually makes butter different from one brand to another, when premium butter is worth it, and how understanding butter can dramatically improve the way you cook. Many people use mouthwash every day as part of their routine. It seems like a healthy habit. But there's growing evidence that regular use of some mouthwashes may come with an unexpected downside — one that most people never consider. https://pmc.ncbi.nlm.nih.gov/articles/PMC7125030 Learn more about your ad choices. Visit megaphone.fm/adchoices
Full show - FrYiday | Superstitions | News or Nope - Pizza Hut, churning butter, and birthday hunks | Feel Good Friday | Movie tropes | Is Erica's dog an imposter? | St. Patrick's Day in Denver | Being hip vs personal style | What your favorite alcohol says about you | Stupid stories www.instagram.com/theslackershow www.instagram.com/ericasheaaa www.instagram.com/thackiswack www.instagram.com/radioerin
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Would we be more interested in running if ever step brought you closer to freshly churned butter? Plus misadventures with micro pigs, a Florida DUI and the TV spinoff none of us saw coming. Dave & Darren are your two best friends who happen to play your favorite music on your favorite radio station. For over 21 years, this award winning (no really) duo has enjoyed waking up the Quad Cities with a mix of irreverence, information, improvisational talk and humor. They have been described as, "your favorite morning show's favorite morning show assuming that your favorite morning show is in fact, Dave and Darren." Dave and Darren are live weekday mornings 6a-10a on Planet 93.9. Like Dave & Darren on Facebook HERE: https://www.facebook.com/daveanddarren
In this episode of Fic Clique, your hosts discuss “and so my heart beats wildly,” by lily_winterwood (MDZS). You thought Olympics season was over? Think again. We're always ready to talk about sports narratives on the pod and boy do we dig into some meaty ones here. Are you interested in how sports can be akin to martyrdom, and how an athlete's responsibility is not to their body but to the game? What about how fiction allows for tidy narrative arcs of redemption that aren't possible with real people? Perhaps how a family's legacy in sport puts the burdensome expectation of perfect representation onto those who follow in its wake? All that and more awaits you in this episode.
Viscount Kaiser und Duchess Mahrenholtz lassen bitten … zu einem Jane Austen Special. In einem Meer von Austen-Accessoires und -Neuerscheinungen geht es um die Frage: Wie erreicht die Autorin auch nach 250 Jahren immer wieder neue Generationen von Leserinnen? Was steckt hinter dem Phänomen Jane Austen? Daniel und Katharina stellen gelungene Neuausgaben und Biografien vor, befragen das Austen-Orakel und testen Spiele, die einen ganz anderen Zugang zum Universum der englischen Autorin schaffen. Und Gast Andrea Ott erzählt, welchen Herausforderungen sie sich beim Übersetzen eines Meisterwerks wie „Stolz und Vorurteil“ stellen muss. Das alles natürlich bei Gurkensandwiches, Scones und schwarzem Tee.Alle Infos zum Podcast:https://ndr.de/eatreadsleepMail gern an:eatreadsleep@ndr.deAlle Lesekreise:https://ndr.de/eatreadsleep-lesekreiseUnseren Newsletter gibt es hier:https://ndr.de/eatreadsleep-newsletterPodcast-Tipps:You're dead to me, Folge über Jane Austen: https://www.bbc.com/audio/play/p0mggjsrAlles in Butter: https://1.ard.de/alles-in-butter Die Bücher der Folge:(00:07:12) Tea Time im Garten mit Jane Austen: Rezepte & Zitate, Thorbecke (Literarische Vorspeise) (00:11:50) Ian Mortimer: Im Rausch des Vergnügens, übersetzt von Karin Schuler, Piper (Tipp von Katharina und Daniel) (00:17:27) Janine Barchas und Isabel Greenberg: Jane Austen. Ihr Leben als Graphic Novel, übersetzt von Eva Bonné, Penguin (Tipp von Daniel)(00:21:48) Gill Hornby: Miss Austen, Argon (Tipp von Katharina)(00:32:15) Jane Austen: Stolz und Vorurteil, übersetzt von Andrea Ott, Manesse ODER übersetzt von Karin von Schwab, Coppenrath Austens Romane als Graphic Novel (Tipp von Daniel): (01:05:07) Claudia Kühn und Tara Spruit: Stolz und Vorurteil und : Emma, Graphix Loewe (01:06:18) Anna Opel und Stella Langecker: Verstand und Gefühl, Knesebeck (00:41:56) Jane Austens sechs Romane im Schuber, Anaconda Stolz & Vorurteil mal anders: (00:59:48) Seth Graham Smith: Stolz und Vorurteil und Zombies, übersetzt von Carolin Müller, Heyne, nur noch antiquarisch (Tipp von Daniel) (01:02:36) Jo Baker: Im Hause Longbourne, übersetzt von Anne Rademacher, Penguin (Tipp von Katharina) Jane Austen als Detektivin: (01:04:13) Jessica Bull: Die glücklose Hutmacherin, übersetzt von Susanne Wallbaum, Knaur (Tipp von Katharina) Jugendbuch: (01:10:19) Kira Licht: A Spark of Time - Ein Date mit Mr Darcy, one, ab 14 (Tipp von Katharina)Ausgelost für die Bestseller-Challenge der nächsten Folge: „Mathilde und Marie“ von Torsten Woywod Spiele etc.:Escape Game: Story Hunters: Stolz & Vorurteil und viele Geheimnisse, Coppenrath Jane Austen Bingo, Jane Austen Spiel und Jane Austen Puzzle, Laurence King Verlag Jane Austen Zitate zum Umblättern (englisch und deutsch), Groh Das Jane Austen Orakel, Groh Kennst du Jane Austen? Quiz, Groh Die Welt der Jane Austen, Quiz, Coppenrath
Hairdressers have never had more tools to market themselves… yet so many stylists are still struggling to fill their chairs.In this episode, Cyd and David unpack the real truth about salon marketing today. Social media has become the go-to strategy for many stylists, but chasing followers, likes, and viral moments doesn't always translate into actual paying clients. While online marketing is powerful, it's only one piece of the puzzle.They talk about the marketing method many stylists have forgotten: building real relationships in the real world. From word-of-mouth referrals to becoming known in your local community, the most reliable clients—the ones who come back again and again—are often built through connection, conversation, and confidence outside of a screen.Cyd shares how some of her strongest clientele came from relationship-driven referrals that eventually turned into entire friend groups booking together. David reflects on how many stylists today feel uncomfortable promoting themselves in person and how hiding behind social media can slowly erode real-world confidence.This conversation is all about finding the balance between modern digital marketing and timeless relationship building—because the most successful salons aren't choosing one or the other.They also introduce David's upcoming class Bread & Butter, a live workshop designed to teach hairdressers simple, modern strategies for building a loyal clientele using both online and offline marketing.The class costs less than a loaf of bread and a stick of butter and focuses on practical strategies you can start using immediately to grow your clientele and your income.If you're ready to stop chasing likes and start building real clients, you can learn more and save your seat here:https://www.destroythehairdresser.com/bread-butter-2026
You're listening to Burnt Toast. I'm Virginia Sole-Smith. Today my conversation is with none other than the beloved, the brilliant, Lindy West. Lindy is the author of four books, The New York Times bestselling memoir, Shrill, as well as the essay collections, The Witches Are Coming and Shit, Actually, and her brand new memoir Adult Braces, out now.Lindy is a former contributing opinion writer for The New York Times. Her work has appeared in This American Life, The Guardian, Cosmopolitan, GQ, Vulture, Jezebel and many others. She is the co-host of the comedy podcast, Text Me Back!!! and the author of the newsletter Butt News. Lindy was a writer and executive producer on Shrill, the Hulu comedy adapted from her memoir, and she co-wrote and produced the independent feature film, Thin Skin. She lives on the Olympic Peninsula in rural Washington state. Lindy joined me to chat about her brand new memoir, Adult Braces. We get into her relationship to fatness, having people comment rather relentlessly on her marriage, why more best friends should start podcasts and so much more—including a quesadilla she invents in real time while we recorded. You are going to love this one. This conversation with Lindy is so juicy that we're breaking it up into two episodes! In Part 1 we're talking about her brand new memoir, Adult Braces, as well as her eating disorder therapy, being a public fat person and having people comment on her body and her marriage.In Part 2, we're getting into non-monogamy, the benefits of being in a throuple, podcasting and so much more! If you're already a paid subscriber, you've got both parts of the episode right here, right now in your inbox! Everyone else: Join Burnt Toast today to hear the whole thing! Membership starts at just $5 per month and also gets you commenting privileges.One last thing! You will want to read Adult Braces after hearing this conversation. If you order it from my local independent bookstore, Split Rock Books, you can take 10% off if you have also ordered a copy of my book Fat Talk from them. Go to Split Rock Books and use the code "fat talk" at checkout.Here's Lindy West.If you enjoy this conversation, a paid subscription is the best way to support our work!Join Burnt Toast
Art critic Ben Luke and writer Sarah Crompton join Samira Ahmed to review David Hockney's first exhibition at the Serpentine Gallery in London: A Year in Normandie and Some Other Thoughts about Painting, which includes new works and a digitally created ninety-metre-long frieze which was inspired by the Bayeux Tapestry. They also discuss Hooked by Asako Yuzuki, the author behind the award-winning bestseller Butter. And they review The Tasters, which tells the story of the women who were the food tasters for Adolf Hitler towards the end of World War II. Plus, BBC National Short Story Award judge Tahmima Anam talks about this year's competition and offers tips for writers.Presenter: Samira Ahmed Producer: Claire Bartleet
As recent history shows, there are few things more courageous for a president to do than face down the ever-accelerating, wealth-draining, conflict-amplifying warfare state in DC. Trump has decided to go in the opposite direction.Read the article here: https://mises.org/mises-wire/launching-war-iran-was-no-act-courageBe sure to follow the Guns and Butter podcast at https://Mises.org/GB
This episode explores vocabulary related to appetite (apetyt), food (jedzenie), kitchen routines (rutyny kuchenne), and daily life (codzienne życie) in Polish. We dive into how to discuss hunger, meals, cooking, Netflix habits, and maintaining energy – all in practical, everyday Polish. Welcome to the Learn Polish Podcast – your immersive gateway to mastering Polish through real conversations, cultural insights, and practical everyday language. Each episode blends authentic Polish dialogue with clear English explanations, helping you build vocabulary naturally while exploring Polish food culture, daily routines, and lifestyle topics. Whether you're a complete beginner or advancing your skills, join us as we make learning Polish engaging, practical, and fun. From appetite (apetyt) to kitchen vocabulary (słownictwo kuchenne), we cover the phrases you actually need for everyday life. Find more episodes, lesson materials, and resources at www.learnpolishpodcast.com. You can also find us on YouTube, Spotify, and Rumble. Looking for virtual assistance, websites, social media, AI agents, or apps? Visit va.world. Need lessons in Polish or Spanish? Check the links in the show notes for both audio and video content. English Polish Pronunciation Example Usage Appetite Apetyt ah-PEH-tit Mam apetyt. (I have an appetite.) Hunger Głód gwoot Jestem głodny. (I'm hungry.) Food Jedzenie yeh-DZEN-yeh Lubię jedzenie. (I like food.) Meal Posiłek po-SHEE-wek Trzy posiłki dziennie. (Three meals a day.) Breakfast Śniadanie shnya-DAH-nyeh Śniadanie jest ważne. (Breakfast is important.) Lunch Obiad OB-yad Obiad o dwunastej. (Lunch at twelve.) Dinner Kolacja / Obiad ko-LA-tsya / OB-yad Kolacja o siódmej. (Dinner at seven.) Snack Przekąska psheh-KON-ska Lekka przekąska. (A light snack.) Kitchen Kuchnia KOOKH-nya W kuchni. (In the kitchen.) Cook Gotować go-TO-vach Lubię gotować. (I like to cook.) Eating Jedzenie yeh-DZEN-yeh Jedzenie przy stole. (Eating at the table.) Full Pełny / Najedzony PEW-nih / nah-yeh-DZO-nih Jestem pełny. (I'm full.) Empty Pusty POO-stih Pusty talerz. (Empty plate.) Plate Talerz TAH-lehsh Talerz zupy. (Plate of soup.) Bowl Miska MEE-skah Miska zbożu. (Bowl of cereal.) Cup Filiżanka / Kubek fee-lee-ZHAN-kah / KOO-bek Kubek kawy. (A cup of coffee.) Glass Szklanka SHKLAN-kah Szklanka wody. (A glass of water.) Water Woda VO-dah Woda mineralna. (Mineral water.) Coffee Kawa KAH-vah Czarna kawa. (Black coffee.) Tea Herbata her-BAH-tah Herbata z cytryną. (Tea with lemon.) Juice Sok sok Sok pomarańczowy. (Orange juice.) Bread Chleb hlep Świeży chleb. (Fresh bread.) Butter Masło MAH-swo Masło na chlebie. (Butter on bread.) Cheese Ser ser Ser żółty. (Yellow cheese.) Meat Mięso MYEN-so Mięso z warzywami. (Meat with vegetables.) Fish Ryba RIH-bah Ryba na obiad. (Fish for lunch.) Vegetables Warzywa vah-ZIH-vah Świeże warzywa. (Fresh vegetables.) Fruit Owoce OH-vo-tseh Owoce sezonowe. (Seasonal fruits.) Salad Sałatka sah-WAT-kah Sałatka z pomidorów. (Tomato salad.) Soup Zupa ZOO-pah Zupa pomidorowa. (Tomato soup.) Dessert Deser DEH-ser Deser po obiedzie. (Dessert after lunch.) Sweet Słodki SWOOD-kee Słodki deser. (Sweet dessert.) Salty Słony SWO-nih Słone przekąski. (Salty snacks.) Spicy Pikantny pee-KANT-nih Pikantne danie. (Spicy dish.) Hot (temperature) Gorący go-RON-tsih Gorąca kawa. (Hot coffee.) Cold Zimny ZEEM-nih Zimne piwo. (Cold beer.) Fresh Świeży SHFYEH-zhih Świeże produkty. (Fresh products.) Delicious Pyszny PISH-nih Pyszne jedzenie. (Delicious food.) Disgusting Obrzydliwy ob-zhid-LEE-vih Obrzydliwy smak. (Disgusting taste.) Netflix Netflix NET-flix Oglądam Netflix. (I watch Netflix.) Series Serial SEH-ryahl Serial na Netflixie. (Series on Netflix.) Episode Odcinek od-CHEE-nek Nowy odcinek. (New episode.) Watch Oglądać og-WON-dach Oglądać film. (To watch a movie.) Relax Relaksować się re-lak-SO-vach sheh Czas na relaks. (Time to relax.) Couch Kanapa / Sofa kah-NAH-pah / SO-fah Leżeć na kanapie. (Lying on the couch.) Energy Energia eh-ner-GHEE-ah Brak energii. (Lack of energy.) Tired Zmęczony zmen-CHOH-nih Jestem zmęczony. (I'm tired.) Sleep Sen sen Idę spać. (I'm going to sleep.) Wake up Budzić się BOO-dzeech sheh Budzę się wcześnie. (I wake up early.) Morning Poranek / Rano po-RAH-nek / RAH-no Wczesny poranek. (Early morning.) Evening Wieczór VYEH-choor Wieczór przed telewizorem. (Evening in front of TV.) Night Noc nots W nocy. (At night.) Day Dzień dzyen Cały dzień. (All day.) Time Czas chas Czas na obiad. (Time for lunch.) Habit Nawyk NAH-vik Dobry nawyk. (Good habit.) Routine Rutyna roo-TIH-nah Codzienna rutyna. (Daily routine.) Process Proces PRO-tses Proces gotowania. (Cooking process.) System System SIS-tem System jedzenia. (Eating system.) Positive Pozytywny po-zi-TIV-nih Pozytywne nawyki. (Positive habits.) Negative Negatywny ne-ga-TIV-nih Negatywne skutki. (Negative effects.) Important Ważny VAZH-nih Ważny posiłek. (Important meal.) Problem Problem PRO-blem Problem z apetytem. (Problem with appetite.) Solution Rozwiązanie roz-vy-ZA-nyeh Rozwiązanie problemu. (Solution to the problem.) Change Zmiana ZMYAH-nah Zmiana nawyków. (Change of habits.) Start Start / Zacząć start / ZAH-chonch Zacznij od śniadania. (Start with breakfast.) Stop Stop / Przestać stop / PSHEH-stach Przestań jeść. (Stop eating.) Continue Kontynuować kon-ty-nu-O-vach Kontynuować dietę. (Continue the diet.) Skip Pominąć / Ominąć po-MEE-noch / o-MEE-noch Pominąć posiłek. (Skip a meal.) Healthy Zdrowy ZDRO-vih Zdrowe jedzenie. (Healthy food.) Unhealthy Niezdrowy nyeh-ZDRO-vih Niezdrowe nawyki. (Unhealthy habits.) Diet Dieta dyeh-TAH Być na diecie. (To be on a diet.) Weight Waga VAH-gah Kontrola wagi. (Weight control.) Gain weight Przytyć pshee-TIH Chcę przytyć. (I want to gain weight.) Lose weight Schudnąć SKHOOD-noch Chcę schudnąć. (I want to lose weight.) Exercise Ćwiczenia chvee-CHEH-nya Ćwiczenia codziennie. (Exercise every day.) Gym Siłownia / Fitness see-woov-NYAH / FIT-nes Chodzić na siłownię. (Go to the gym.) Sport Sport sport Sport i zdrowie. (Sport and health.) Walk Spacer SPAH-tser Spacer po obiedzie. (Walk after lunch.) Run Biegać BYEH-gach Biegać rano. (Run in the morning.) Swim Pływać PWIH-vach Pływać w basenie. (Swim in the pool.) Bike Jeździć na rowerze YEZH-dzeech nah RO-veh-zeh Jeździć na rowerze. (Ride a bike.)
On today's Daily Detroit, Jer talks with chef Craig Lieckfelt, the culinary mind behind Guns and Butter, about his return to Detroit for a March residency at the Detroit Foundation Hotel and why this city keeps calling him home. They dig into the origins of the Guns and Butter pop-up concept, how it helped pioneer a now-standard model for chefs without big backing, and the economic idea behind the name itself. Craig shares his passion for Great Lakes cuisine, from Upper Peninsula walleye and whitefish caviar to the blue-collar Coney Island culture that shaped his food memories growing up in Michigan. He also talks about how time in New York, Tokyo, France, and the Bay Area deepened his craft while widening his sense of responsibility around food insecurity and community. The conversation gets into why Detroit's grit, expectations, and global contributions make it a uniquely demanding place to "make it," and why Craig feels he cooks his best food here. You'll also get a preview of what diners can expect from the Guns and Butter experience at the Detroit Foundation Hotel, from the stunning apparatus room and open kitchen to a chef residency program that continues to elevate Detroit's place on the culinary map. If you check out Guns and Butter at the Detroit Foundation Hotel this month, we'd love to hear what you think—drop us a line at dailydetroit@gmail.com or 313-789-3211.
We learn about Amy's fear of new technology and Stu wins an entire cross country division all on his own, or at least in his mind. We have some brand new long run nightmare fuel, two toe tales, physio banter, something about the pigeon lady from Home Alone, and why we all need to build up another fuck bucket.
Back at it! Today we talked the overabundance of CEOs eating their fast food online, the outrageously priced tickets for the upcoming Springsteen tour, the disturbing trend of mothers feeding their babies butter, and we found a new beer for those too lazy to even change their clocks! We also talked the amount of scars we have and the crazy origin stories that led to them. See omnystudio.com/listener for privacy information.
Butter and buttercups, teenage rites of passage, and a curly-haired girl… with Ciarán Cannon, Margaret Hickey, John MacKenna, Rosaleen McDonagh, Kathleen Murphy, Antonia Gunko Karelina, Tom Conaty and Mary O'Malley
(00:00:00) Opening (00:01:26) A Piece of My Mind (00:07:14) Pancho Guero My Insane FL Nephew (00:22:06) NYC Dog Owner Puts Missing Pup Photo on Weed Baggies (00:29:48) DUI Crash Driver ‘Still Inhaling Whippets' While Trapped in Wreckage (00:34:11) Parents Are Feeding Their Kids Sticks of Butter—In the Name of Health (00:42:02) People Are Meditating Inside Coffins In Japan (00:48:14) Unprofessional Argument Between TX News Anchors Erupts Live on Air (00:53:50) Now There's A Toxic New Dating Trend: 'Ghostlighting.' (01:01:01) MI Mom DRUGS Her Kids With THC Gummies So She Can Have “Me Time” (01:05:46) Ask Pancho (01:17:57) Insane Game Show (01:38:19) Coming Next Episode (01:43:04) Closing It's always cathartic to ponder the meaning of life but would you do it in a casket? It's all the rage in Japan and there's a market for custom coffins. Parents are ditching processed snacks for toddlers and instead are giving them whole sticks of butter. My Insane FL Nephew, "Pancho Guero", is not one of those parents. The new toxic dating trend is the disappearing act of "Ghostlighting"...then reappearing as if nothing ever happened.In this Weekend Episode...[A Piece of My Mind…] Americans Are So Over Time Changes Twice A YearNYC Dog Owner Puts Missing Pup Photo on Weed BaggiesDUI Crash Driver ‘Still Inhaling Whippets' While Trapped in WreckageParents Are Feeding Their Kids Sticks of Butter—In the Name of HealthPeople Are Meditating Inside Coffins In JapanUnprofessional Argument Between TX News Anchors Erupts Live on AirNow There's A Toxic New Dating Trend: 'Ghostlighting.'MI Mom DRUGS Her Kids With THC Gummies So She Can Have “Me Time”"Pancho" answers a couple of questions dealing with more relationship quagmires like what to do when a girl's boyfriend won't let her go shopping for an engagement ring with him and should bridesmaids be reimbursed for their $2,000 dress in a wedding? Pancho struggles to figure out this week's Insane Game Show, so do you think you can do better than "Pancho"?Become a supporter of this podcast: https://www.spreaker.com/podcast/insane-erik-lane-s-stupid-world--6486112/support.Real-time updates and story links are found on the TELEGRAM Channel at: https://t.me/InsaneErikLane (Theme song courtesy of Randy Stonehill, ”It's A Great Big Stupid World”. Copyright ©1992 Stonehillian Music/Word Music/Twitchin' Vibes Music/ASCAP) Order your copy on the Wonderama CD from Amazon!This episode includes AI-generated content.
Flounder with burnt butter, capers and parsley Cook time: 10 minutes Prep time: 10 minutes Serves: 6 12 flounder fillets 1 cup seasoned plain flour with salt and white pepper 4 tbsp sunflower oil 100 gm unsalted butter, cut into small cubes 2 lemons 4 tbsp capers 1/2 cup Italian parsley, chopped roughly Flaky salt and cracked pepper 1 dried chilli, crushed Heat two cast-iron pans over a low heat, before adding in the sunflower oil. Run the flounder fillets through the seasoned flour. Carefully place into the heated pan and cook until lightly coloured on one side before turning. Once you have flipped the fish, divide the butter into each pan and continue to cook, spooning the butter over the fish. This is a very fast process as you don't want to over cook the thin fillet. Once cooked, carefully remove the fish onto a preheated platter. Return the pan back to the heat and turn the heat up until the butter is becomes a rich golden brown. Add in the capers, parsley and chilli. Turn the pan off before squeezing the juice of the lemon to stop the butter from over cooking. Season with salt and a crack of pepper. Spoon the butter over the top of the fillets. LISTEN ABOVESee omnystudio.com/listener for privacy information.
This week, Juliet and Jacoby are joined by Bill Simmons to share their thoughts on a new ranch milkshake, follow up with the fridge detectives on Reddit, and discuss a restaurant's $50K water bill. For this week's Taste Test, they try smoothies from Erewhon. Finally, they share their Personal Food News and react to some Listener Food News.Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show.Be sure to check us out on YouTube and TikTok for exclusive clips, new taste tests, and more!Hosts: Juliet Litman and David JacobyGuest: Bill SimmonsProducer: Mike WargonMusical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices
Beef production continues restrained to keep prices up and packer losses as small as possible. 516K head produced last week, same as the previous week. Heading into spring this is keeping the beef supply tight and prices supported. We have the smallest beef herd since 1951 when there were half as many people in the country. That is not turning around anytime soon. Regarding current market prices, everything is going up. Ribeyes and strip loins will be leading prices higher for the next few weeks. Grind demand is strong and prices moving up as well. Chuck had a nice few weeks of declines, that is over, rounds never lost support and continue to move higher. I do think middle meats and thin meats, flanks, skirts, sirloin flap, will all be tight and expensive, already looking at Cinco de Mayo. We are at the start of a steady move higher, I'd advise buy sooner, rather than later, waiting will cost you money. Keep well ahead of your needs, this market is going to be expensive and tight.Poultry production continues to run about 2% ahead of last year. Demand is good, production is strong, pricing is holding up, though wings declined a second week in a row. Boneless skinless breasts and tenders… holding steady. It's a good time to menu chicken. On the Avian flu front, its ugly. 23 new cases reported in the last week affecting 4.8Millioin birds, 4 million of those birds were egg layers. I'm not feeling good about spring migration.Soy markets continue to climb. Its been so long since we've seen a bull market in soy. Soy oil and canola oil, both moving higher with good export demand and higher biofuel usage. We may see this plateau in the next couple weeks, but right now, soy is on a tear. Corn and wheat… not so much . Still trading sideways and I don't see that changing.Pork bellies continue to march higher, today's close $153 up from last week $148. I don't think we are done by any stretch. Bacon will be going up. Contrary to rest of the pork complex, plenty of inventory, prices are good. Yes, menu pork.Butter took a huge run up this week. Thru Thursday's close on the CME butter is up 24! That's a big move. Barrel and block both up 3 but butter is the big mover. We'll see if the markets hold these recent gains, but for now all signs point to a higher dairy costs.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn
The NY Post says some parents are feeding their children sticks of raw butter in the name of health.
Are butter boards going to be the new cheeseboards?Cheese has long been on the shopping list for tourists keen to taste the local cuisine during their visits to France, but it seems that luxury butter is now top of the shopping lists.Russell Alford from Gastrogays joins Andrea to discuss!
NOTES This episode of BSDNow is brought to you by Tarsnap and the BSDNow Patreon Headlines ZFS vs BTRFS Architects features and stability RHEL on ZFS Root: An Unholy Experiment News Roundup Slackware on Encrypted ZFS Root. https://tumfatig.net/2026/slackware-on-encrypted-zfs-root/ OpenIndiana Is Porting Solaris' IPS Package Management To Rust FreeBSD Jail Memory Metrics Tcl: The Most Underrated, But The Most Productive Programming Language How to Setup WireGuard on OpenBSD: The Ultimate Self-Hosted VPN Guide (2026) Tarsnap This weeks episode of BSDNow was sponsored by our friends at Tarsnap, the only secure online backup you can trust your data to. Even paranoids need backups. Feedback/Questions Send questions, comments, show ideas/topics, or stories you want mentioned on the show to feedback@bsdnow.tv Join us and other BSD Fans in our BSD Now Telegram channel
You're listening to Burnt Toast. I'm Virginia Sole-Smith. Today my conversation is with the brilliant Savala Nolan. Savala is a writer, public speaker and professor at UC Berkeley. Her brand new book, Good Woman: A Reckoning is out now. Her first book, Don't Let It Get You Down: Essays on Race, Gender and the Body, was shortlisted for the William Saroyan Prize and celebrated as a “standout collection” by the New York Times. Savala's writing has been featured in Vogue, Harper's Magazine, the New York Times, NPR, TIME and more.I have a lot of conversations about bodies. I have a lot of conversations about gender. There is a lot that I thought I knew about race and bodies and gender in America. Reading Good Woman and talking to Savala blew my mind apart in ways that I'm still putting back together. This conversation is a must listen. This book is a must read.There was so much good stuff in this conversation, we are breaking it up into two episodes. Today in part one, we're talking about bodies, race and gender. Part two will drop in two weeks, and that's when we're getting into sex, divorce and Savala's classy and trashy butters. That conversation will be for paid subscribers only, so go to patreon.com/virginiasolesmith to join us. Membership starts at just $5 per month. You're not going to want to miss this one. One last thing! Trust me, you will want to read Good Woman after hearing this conversation. If you order it from my local independent bookstore, Split Rock Books, you can take 10% off if you have also ordered a copy of my book Fat Talk from them. Go to Split Rock Books and use the code "fat talk" at checkout. Here's Savala.If you enjoy this conversation, a paid subscription is the best way to support our work!Join Burnt Toast
Send a textBread & Butter Chardonnay 2024Buttrey Chardonnay fell out of favor for a while; there were plenty of unoaked or naked Chardonnay wines available.Looks like butter is back.Definitely oak spice, butter, and vanilla in the tasting profile.Old school Chardonnay made for today!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com
A new dangerous trend is taking over social media involving breathing fire. Most people are uncomfortable with personalized ads. Some parents are giving their toddlers raw butter as a snack. Dictionary.com has added the word "swiftie".See omnystudio.com/listener for privacy information.
Kaelin's dad took her to see Rod Stewart when she was little. Fred wants to know what the 13's first concert was! And, some parents are giving their toddlers raw butter as a snack!See omnystudio.com/listener for privacy information.
The problem with this new campaign in Iran is not merely that it will likely have bad near-term consequences, but that it represents the American government doubling down on the imperial project that is causing our accelerating national crisis.Read the article here: https://mises.org/mises-wire/trumps-war-iran-even-more-disaster-people-realizeBe sure to follow the Guns and Butter podcast at https://Mises.org/GB
In Round One, the team discuss the latest escalation in the Middle East, America's questionable branding strategy (“lethalitymaxxing”) and the political fallout at home as Reform UK's supposedly unstoppable rise proves… very stoppable in the Gorton and Denton by-election.In Round Two, we celebrate 30 years of Pokémon (and discover there are now 1,025 of them, including one that is literally a bag of rubbish), before heading to Mayfair where an exclusive members club is hiring a butter sommelier, sports “czar” and a charismatic person willing to ‘work late'…In Round Three, the Missing Words Round, we hear why Scotland fans are celebrating before the World Cup has even begun, how an Irish MP's gone viral for unexpected reasons and why an Egyptian tour guide ended up in serious trouble after getting creative on a 4,000-year-old pyramid…If you enjoy the podcast, please give us a 5-star rating on Apple Podcasts or Spotify and make sure you subscribe there so you don't miss an episode!For updates on the show, make sure you're following Have I Got News for You on Instagram, TikTok and X (formerly known as twitter) and get in touch with us there using #HIGNFYpod or emailing podcasts@hattrick.com. Your host is Marko Ferenc… or Mike Rayment? Honestly can't tell…With Jack HarrisQueenie Miller And Emerald Paston, back next week! The Producer is Diggory WaiteThe Executive Producer is Claire BroughtonThe Music is by Big GeorgeIn the News This Week is a Hat Trick Podcast
This week on Baking Scraps, Lisa and Cristina are joined by Joanne Mandet, winner of Season 9 of The Great Canadian Baking Show, talking travel, coming home, and the kind of joy that lives in simple, beautiful moments. Jo shares what it was like for her to compete on the show: the nerves, the lack of sleep, the balancing act with family and work, and the quiet decision to trust her own style instead of chasing something flashy. We talk about growth through the audition process, the importance of a solid support system, and what happens when you focus on the process instead of the outcome, and learn from the bakers around you without losing yourself.And, of course, we play This or That. Butter tarts or Nanaimo bars. Swiss meringue or American buttercream. Chiffon or sponge. Jo's answers spark stories about childhood desserts, cultural roots, favorite travels, and the small rituals that make food meaningful.It's warm, honest, reflective, and full of laughter...an episode about why sometimes the simple things really are the best things. Hosted on Acast. See acast.com/privacy for more information.
National Snack day. Entertainment from 1970. Prsidential inauguarations on March 4th until 1937, Vermont became 14th state, 1st tavern in US. Todays birthdays - Gunnar Hansen, Catherine O'Hara, Mykelti Williams, Patricia Heaton, Patsy Kensit, Steven Weber. Minnie Pearl died.Intro- God did good - Dianna Corcoran https://diannacorcoran.com/Snack time song - Peppa Pig & BlazeBridge over troubled water - Simon & GarfunkelIt's just a matter of time - Sonny JamesBirthday - The BeatlesBirthdays - In da club - 50 Cent http://50cent.com/Exit - Shake - Mark Blomsteel https://markblomsteel.com/History & Factoids about today Playlist on SpotifyHistory & Factoids about today webpagecooolmedia.comcountryundergroundradio.com
Arshdeep Toor transitioned from a career in investment banking to creating a better-for-you pistachio butter brand.Stesh Butter is committed to transforming the nut butter category and making pistachio butter better. They are on a mission to offer a perfect blend of nutrition and flavor - a healthy and delicious pistachio butter that you can indulge freely by the spoonful and feel good about! Their pistachio butter is vegan, dairy-free, gluten-free, and palm/seed oil-free; it's made of all-natural ingredients and packed with 6g of protein in each serving.IG getstesh | steshbutter.comFind Me:IG + TikTok citrusdiaries.studiocitrusdiaries.com | hello@citrusdiaries.comCreate your podcast today! #madeonzencastr
Butter, beef tallow and protein targets have dominated the conversation around the new Dietary Guidelines — but the real story is bigger. In this episode, I explain why these guidelines matter for policy, schools and food manufacturing, break down what the science supports on protein and full-fat dairy and address the softer stance on alcohol. If you're looking for a grounded, practical interpretation of what actually deserves your attention, this episode delivers it. LINKS Dietary Guidelines for Americans | www.dietaryguidelines.gov Learn more about your ad choices. Visit megaphone.fm/adchoices
On this episode, we discuss our February 2026 book club pick, Behind Frenemy Lines by Zen Cho, a romantic comedy about two Asian lawyers in London who share an (kinda?) adversarial relationship who end up sharing an office and perhaps become something more as they find themselves in a pseudo fake relationship to help with each other's personal troubles. We read Zen Cho's Regency era fantasy romance Sorcerer to the Crown almost a decade ago and were very excited to see what a contemporary Zen Cho romance looks like.Books & Boba is a podcast dedicated to reading and featuring books by Asian and Asian American authorsSupport the Books & Boba Podcast by:Joining our Patreon to receive exclusive perksPurchasing books at our bookshopRocking our Books & Boba merchFollow our hosts:Reera Yoo (@reeraboo)Marvin Yueh (@marvinyueh)Follow us:InstagramTwitterGoodreadsFacebookThe Books & Boba May 2025 pick is Butter by Asako YuzukiThis podcast is part of Potluck: An Asian American Podcast CollectiveMentioned in this episode:Don't miss Chinese Republicans, a new play from Alex LinComing to the Roundabout Theatre Company this winter, Chinese Republicans is a biting new satirical drama from Alex Lin, directed by Chay Yew, following three high-powered businesswomen who meet for lunch every month to discuss their latest career triumphs, as they've done for decades. But the group is jolted when Katie, a bright-eyed 24-year-old new to the workforce, joins to navigate the world of corporate finance. As each of the women attempts to steer Katie towards what they're certain is best, they're forced to grapple with how much they already have and are willing to sacrifice to climb the corporate ladder. Tickets for Chinese Republicans on sale now!
American Spirit With The Men's and Women's Olympic Hockey teams bringing the gold back to the States, celebrations are in order. Is Jared sold on the festivities? Tough Love From youth sports to everyday life, what is an acceptable approach to provide guidance to the younger generation? Seeing Double Hollywood celebrities range far and wide, but none can replicate the magic of Jim Carey. Has the world-renowned "Pet Detective" been compromised or cloned??! Like Share Comment Subscribe and Review!!
Flush season is here. Protein solids are up. Global milk production is up. So… Where's all the skim milk powder? In this episode of The Milk Check, host Ted Jacoby III and the Jacoby team sits down with Martijn Goedhart and Henk-Jan Bouwman of Cefetra Dairy for a European perspective on the volatility rippling through global dairy markets. We talk through how traders got caught short and why the spring flush might not loosen up the skim milk powder/nonfat dry milk market. Plus, are we pricing U.S. out of the export market? We'll get you up to speed on: Why skim solids are being pulled away from dryers and into protein streams How hand-to-mouth buying turned into a short squeeze What record-high butter stocks in Europe mean for upside potential Tune in to hear how Europe and the U.S. are navigating one of the most volatile stretches in recent memory. L If you're making sourcing or coverage decisions right now, don't miss The Milk Check episode 94: The Dryer's Getting Robbed. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check TMC-Intro-final Ted Jacoby III: [00:00:00] Coming up on The Milk Check. Martijn Goedhart: You have supply growing, and then you think, “Oh, we’re gonna build stocks.” But then, demand caught up. And quite viciously. Ted Jacoby III: Welcome to the Milk Check from T.C. Jacoby and Company, your complete guide to dairy markets, from the milking parlor to the supermarket shelf. I’m Ted Jacoby. Let’s dive in. This week we are excited to have two special guests, Martijnjn Goedhart and Henk-Jan Bouwman from Cefetra Dairy in the Netherlands. We’ve been working closely with these guys for some time and we thought it would be a great idea given all the craziness and dairy markets going on in the United States, to ask them to give us a little bit of perspective on what’s going on in Europe so we can get a feel for how the global markets are affecting our U.S. dairy markets. Martijn, Henk, thanks for joining us today. Martijn Goedhart: Thanks for having us, Ted. Henk-Jan Bouwman: Thank you, Ted. Ted Jacoby III: I feel like what’s going on in nonfat right now more has an origin in the U.S., but I also noticed that you guys started to feel that maybe this market was gonna be a little bit shorter than we expected over in Europe before we realized it in the U.S. [00:01:00] Tell us about the skim milk powder market in Europe and what’s been going on the last month. Martijn Goedhart: In Europe, we’ve been overwhelmed by milk production growth since the second half of 2025, due to bluetongue, late calving, second peak, as some of us call it. And that has resulted in good outputs, and that output needs to go to the commodities. So, we’ve seen butter stocks build up significantly, and everyone assumed that that would mean that the skimmed stocks were also building up because that’s basically the other product you’re gonna produce when you do butter, right? A few things we, I think, overlooked is like the general protein trend in the world and the demand for protein, both on the whey side as well as on the milk side nowadays. So a lot of protein has ended up in other products than your typical skimmed nonfat production bucket. Adding to that, Europe has been the most competitive source in the world market for a long time. Demand wasn’t great because buyers were buying hand-to-mouth because they would basically wait for that carry to come toward them and buy at the lowest price at the last moment. But [00:02:00] now we see that the exports out of Europe have been great. And that’s been keeping the market clean. I think some traders speculated on lower prices and got caught short, basically needed to cover. And that’s where we are at now. And I think more than ever, if you look at NZX (New Zealand Exchange), this all started with a firmer GDT (Global Dairy Trade), with China stocking up a bit. So, if you look at NZX, CME (Chicago Mercantile Exchange) and EEX (European Energy Exchange), those markets are starting to correlate better than they did before because everyone’s looking at the developments of the other exchanges and then draw their conclusions for their own home base. And yeah, that cocktail, together with some U.S. developments that we’re gonna dive into, has caused record-high volatility over the last few weeks. Ted Jacoby III: So, Martijn, you’re telling a story that sounds very familiar ‘ cause that’s exactly what we’ve seen here in the U.S. We’re not making anywhere near as much nonfat dry milk as we expected because the protein demand is forcing those skim solids into other places. What are those other places in Europe? Where is that protein being used and what is it being made into in Europe right now? Martijn Goedhart: I think there’s two main [00:03:00] streams. Bear in mind that the milk pressure in Europe was so high that you need to burn milk, and the way to do that is to produce casein. So, I think casein production has increased by like double-digit numbers, that’s not because it was such a nice valorization, you can just dry more milk per hour. And considering the liquid markets over the last few months, during our low season, liquid milk was trading way below the commodity equivalent, proving that there’s a surplus of liquid milk that can’t be processed by drying it or churning it. So, that’s one part. The other part is, it’s the same in the U.S. We’ve been around here for a few days now, but in Europe, you see the same: everything is protein fortified, extra protein, in basically everything you can buy. So, a lot of protein that is processed in line before it even reaches the other class. So, like the dryers basically. Ted Jacoby III: Martijn and Henk, do you guys think that the skim milk powder market in Europe has tightened up primarily because everybody who was living hand-to-mouth saw the market started going up, and they decided they wanted to buy more now because they wanted to get the product at a lower price before the price [00:04:00] went higher, and then they just started chasing the market? Or do you think demand has shifted and there’s a true increase in the demand for the product? Henk-Jan Bouwman: There’s two things to touch upon here, Ted. One is, you’re absolutely right: people were buying hand-to-mouth, and they were actually rewarded for doing that because everybody believed that the price of tomorrow was better than the price of today. And for a fairly long period of time, they got rewarded for that. That also led to traders being short, as Martijn touched upon. From a demand perspective, yes, there’s actually quite some demand, and people also realize that they have to turn to Europe to find their cheapest skim. That also creates a bit of a demand pull towards European skim, which makes the price go up. And we’ve seen that, in particular, in low heat in comparison to medium heat. But in general, export markets for us are pretty strong, and, I would say, pretty much all the demand ends in European skim milk powder of origins. Josh White: Is anybody extending days in inventory? Do we think that there’s a short squeeze driving international clients to buy a couple extra weeks, a month, more than that of product? The nature of your question, Ted, [00:05:00] is what’s caused us to tighten up on that product? Is it truly demand for nonfat dry milk, or is it just reduced production overall? And I think maybe it’s both in a way. On the one hand, Martijn mentioned that the catalyst of this was actually a GDT event where China stepped in and bought more. And I think that we’ve been talking about the disappearance of China as a structural buyer of milk powder for quite some time. But their stocks to use ratio has been reported to be fairly low, and maybe they felt it was time to extend some days of inventory. At the same time, you evidenced what’s happening in the U.S., And Martijn alluded to it a little bit in Europe as well, that the pull for dairy protein in general is actually vacuuming some solids away from the dryer, and particularly the SMP or the nonfat dryer. So, is it both? Are we seeing people look to build a little bit more safety stock at the same time that our production is down a bit because protein demand overall is robbing our supply. Henk-Jan Bouwman: There’s a, there’s a couple of things to touch upon, Josh. One is in this whole upward movement, there were quite some international buyers [00:06:00] who still had demand open, for instance, for Q2 and Q3, and decided to step in and said, “Hey, this is a moment to buy, to cover that demand, because I am anticipating an upward movement.” So, in that sense, I’m completely with you. Producers did the same, as well. For them it was also attractive to lock some forward sales. And that has led to lesser availability of skim in EU. And that basically also caused the rally to continue. Martijn Goedhart: I think the difference with the U.S., as I understand it, is we have never not been able to buy product during this whole volatility. So, producers were always offering, customers would like step in, step out. If they really need it, they would book. They were also cautious. And we went up, then we went down, then we went up again. But in that down movement, customers were like, “Yeah, you see, so it’ll come off again.” So, that didn’t prompt them to build any length. I think producers did fairly well in putting a fundament below their sales book for the flush that’s upcoming. Traders are holding a fair bit of cash product right now for the next three, four months. It’s not tight as [00:07:00] such, but you see that certain buyers need certain origins that are scarce. So, it’s very much about the origin, the spec, and the product that you have, whether you can monetize on those higher prices. Ted Jacoby III: It seems to me, just listening to you guys talk about Europe, that the U.S. and Europe are both experiencing a very similar phenomenon in our supply chain. Demand for protein is pulling skim solids away from the dryer, first and foremost, which means on a skim milk powder / nonfat dry milk supply-demand balance, you’re reducing the supply even though we are both experiencing pretty significant increases in milk production. The traditional math is: more milk means more skim milk powder. It didn’t happen this time around, and it caught people by surprise. The demand for protein in Europe, just like in the U.S., is exceptional right now. But then that makes me ask the question: if we have less skim solids, in the form of skim milk powder and nonfat, in the global supply chain, is this increase in price directly proportional [00:08:00] to reduced supply, so we got more people buying because they want to get in the front of it. So, you got this bubble. But you also have had this slow decrease in overall skim milk powder demand going on. Like a slow creep every year. I’m not sure if it’s about 1%, but we’ve all kind of felt it that the global demand for skim milk powder has been just slowly weakening, but this sudden supply crunch was a bigger issue than the slow decrease in demand, and it caused this price bubble that’s just gonna take some time to work itself out. And if the protein continues to take the skim solids away from the dryers, it may be a really long time before it works itself out. Martijn Goedhart: Q4 of global SMP export has been very strong, but Q3 and Q2 were relatively weak. I’d have to look at how the balance looks at the end of the year. Also, the export figures have been more volatile than Ted Jacoby III: Yeah. Martijn Goedhart: Before. So, I think everyone thought like, “Okay, demand is sluggish. We have so much milk in the U.S. We have so much milk in Europe. [00:09:00] New Zealand’s season is looking good.” So, in your mind, you extrapolate that demand. Then, you have supply growing, and then you think, “Oh, we’re gonna build stocks.” But then, demand caught up. And quite viciously. So, that’s the thing I think people underestimated. We’re in a situation where we don’t see any old stocks or inventories building up. Josh White: So I wanna throw three thoughts out. On the first hand, we know our global milk supply is year over year up significantly. Martijn Goedhart: Yeah. Josh White: On a solids basis, protein and fat are up significantly. We’re talking about the overflow valve, the powder stocks not being very robust, and that on the end-user level, globally, people didn’t have a lot of additional days of inventory. So, that would suggest on one hand, maybe we need all this milk. Maybe we need it. Demand for protein and other products is up enough that we need all this milk. But then on the other hand, I think there’s probably two things that we need to be careful that we don’t overreact to. There’s seasonality in our products. We know that the northern hemisphere heavy milk production season is upon us. We’ve [00:10:00] started in California. We’re gonna continue to see our daily milk volumes increase seasonally in the U.S. as we get into the second quarter. Another thing that I’m wondering being, you guys with more international trade experience coming out of Europe is: buying seasonality. So, Ramadan every year moves up a little bit; Chinese New Year, there’s usually a surge leading up to it. And it’s gotten to the point where that was almost a collision with the traditional holiday season of December. Is it possible that we just robbed demand from the first quarter, and everyone tried to get in front of some of that demand in the late third and early fourth quarter, and that we’re about to go into a unique seasonal period where customers have now gotten scared. They’ve extended a few days in inventory, the structural demand won’t be there at the same time that the northern hemisphere flush is upon us. I mean, is it possible that we were just short squeezed based on seasonal issues in the first quarter, and we’re gonna resolve that with plenty of product in the second quarter? One final note I think that we [00:11:00] shouldn’t forget is that our year over year comparables are against a disease-infested 2024. We had bird flu in the U.S.; we had bluetongue to in Europe. How much are we actually over 2023 going into 2024. Ted Jacoby III: On 2023 versus 2024, I think Europe, you guys were down like a half a percent to 1% in 24. Does that sound about right? Martijn Goedhart: 23, 24 was pretty much flat. Ted Jacoby III: Mm-hmm. Martijn Goedhart: And 24, 25 we added like a hundred thousand metric tons. So, like, 6%, 7%. 24, 25. Ted Jacoby III: So you guys had a couple of flat years, followed by a year where you added quite a bit. Martijn Goedhart: Yeah. Ted Jacoby III: Which actually is pretty similar to what happened in the U.S. Yes. We had some disease like avian flu , and bird flu hit California ,and we were down in some places and up in others, but overall we were flat. But the solids were up a little bit. Martijn Goedhart: Yeah. Yeah. Ted Jacoby III: While dairy prices were decent, I didn’t feel like we were facing a massive supply scarcity in those two flat years, which is one of the [00:12:00] things that has me very perplexed about what’s going on now. Because it’s one thing to say, Hey, there’s all this new demand for protein. All the skim solids are going to protein, and that’s why there isn’t any skim milk powder in nonfat. Okay, let me phrase this a different way. That means that we are suddenly being faced with massive increases in demand for protein. The price of protein today is a lot higher than it was a year and a half ago when we were dealing with flat supply. So, why is protein demand so much higher now compared to a year ago? Is it completely and solely demand driven? As amateur economists , like all traders are, that math doesn’t seem right. Martijn Goedhart: Last year, we had significant competition among our export customers from Iran and Belarus, in terms of SMP. The Iran exports were surging. I think it was like 150,000 tons of skim, something like that, that suddenly shows up. Europe is doing about 700. So, that has an impact when you’re talking to [00:13:00] buyers. But that disappeared just as quickly as it appeared. Which yeah, that 150,000 tons, or whatever it was, it will turn back to the next cheapest origin, which was Europe. So, demand didn’t grow, but shifted towards another origin being EU. Henk-Jan Bouwman: Yeah, I think in general, overall competitiveness of EU skim milk powder is a lot better than last year, even in comparison to a bigger skim producing regions. As Martijnn touched upon, being based in the Middle East, I saw a lot of competition coming out of origins, which were a bit more nontraditional. Iran was one of them. What happened is their overall competitiveness finished really, really quickly due to a couple of things. One of them being disease. So, they had foot-and-mouth disease in Iran. Two, their overall ability to import a sufficient amount of feed, and three, their competitiveness due to a currency standpoint, which quickly changed. That, indeed, meant that the material that was supplied by Iran is now being supplied by Europe. Diego Carvallo: It’s a fascinating situation. Some of those [00:14:00] solids that are going into MPCs are definitely reducing the demand for skim, unless it’s coming from a different end-user application. If we’re seeing the MPCs going into sports nutrition, it’s definitely new demand that is finding a new end-user. It’s a combination of a lot of the things that we have discussed in this call: the whole market being short and getting super used to being hand-to-mouth for years, where you could buy product cheaper a month from now, so, why would you buy it? Especially if you have high interest rates, right? So, that’s part of it. The other factor is definitely the whole market was shocked by the impact of the UF pull of the additional MPC production and the amount of solids that we’re not going into a dryer that everybody expected would go right. Also a few additional manufacturing productions, a few key plants in the U.S., this is starting to look like more of a fundamental shift than a short squeeze. [00:15:00] And three weeks ago, everybody was saying, “Yeah, short squeeze, it’s an amazing short squeeze. It’s gonna come down.” Right? And now that same rhetoric has been changing to, “Actually, this is not that much of a short squeeze, but it is more of a there are not that many solids.” There’s a new big plant in Texas. There’s a new big plant in New York. There’s a lot of solids that are being pulled, and nobody was taking that into account. Everybody was expecting after the bird flu in California, we’re simply gonna go back to producing the same amount of nonfat that we were producing two years ago. And if you look at the data, it’s not correct, you know, Josh White: We also gotta give credit to substitution and other things. And what I mean by that is like calf milk replacer industry in the U.S. Historically, we’ll toggle for the cheapest protein between whey and milk powders. For sure, we’re seeing that appetite pick up for nonfat dry milk right now. Whereas two years ago there was a lot of WPC 34 on the market. All of that’s gone [00:16:00] because of the whey movement. I think the utilization is shifting quite a bit. We’ve talked about where it’s more difficult to track where milk solids are being consumed into a lot of protein enhanced beverages and things along those lines. That’s becoming more difficult. We’re saying demand’s not great globally, but if you pick up feed demand because they can’t buy the whey products they bought before, that is more demand for milk powder. And by far the cheapest dairy protein right now is nonfat dry milk. The big question I have is seasonally in the second quarter, are we going to catch up? Are we gonna be able to catch up globally or not? I think the whole market’s really struggling to try to form an opinion on that. Mostly because we can’t really measure and put a finger on just how much new protein-related demand there is in that difficult to measure space that I alluded to earlier. Diego Carvallo: Particularly in the U.S. right? In Europe doesn’t seem like that situation is as strong as it is the U.S. It seems like in the U.S., you have all of these new [00:17:00] cheese plants and UF plants, Class I plants, et cetera. It seems like, at least in the U.S. that inventory building is gonna be more difficult than in other regions. Josh White: And the European dryers are full right now, correct? Martijn Goedhart: Yes. Josh White: And the California dryers are full right now. Midwest dryers are nowhere near full. The answer to that might be a little bit easier than we’re making this discussion. We’ve added a whole lot of cheese capacity. There’s plenty of milk, but a lot of it’s being processed into cheese. Ted Jacoby III: Are there many new dairy plants of any kind in Europe right now? Martijn Goedhart: Not coming online this flush as far as I know. Not surprisingly, but most of the investment obviously is in WPC and WPI, I think Friesland has a big plant coming up, but it’s 2027, am I right, Henk-Jan? Henk-Jan Bouwman: Their latest expansion is 27. Yes. Ted Jacoby III: So we’re not really seeing any milk solids going to new places in Europe. It’s all still within the traditional milk sheds going to the usual suspects. Martijn Goedhart: Yeah. Yeah. Ted Jacoby III: Okay. Let’s switch topics to butter. The [00:18:00] U.S., a year ago, a year and a half ago, we were around $3 butter. It came down into the 2s, $2.50ish, and then the bottom dropped out, and it went all the way down to, I think, $1.28 at one point in the U.S. Now it’s back up in the $1.70s. But Europe dropped even more from an even higher precipice. Where have we been over the last year and where’s the butter market now in Europe, and what’s it doing? Martijn Goedhart: Yeah, well, butter was the main driver of the volatility that we see right now because €7 butter prices, the fed and the milk would already pay an above break-even price to farmers. And then your skim return is just bonus, right? Friesland just released their yearly report and they’ve been paying like, I think 56¢ on average, which is, well it’s a bit debatable, but I would say at least 16¢ above break-even. And then they get even a bit more profit share. That has like sparked that extra milk output, because every liter you produce is making you money as a farmer. You wanna get your components up, you wanna squeeze the maximum out of the milk. That’s how we ended up in this situation and the vicious correction at the other end of it that [00:19:00] we’ve seen. We’ve seen inventories build up and anecdotally we’ll also hear that all the chilled storage is full. That’s still the case. Those stocks haven’t disappeared. And also we’ve imported quite a bit when the spread with the U.S. and before New Zealand was significant enough to do so. That product is arriving now. And that adds to the supply pressure. However, that market has been stable for the last few months. I would say it’s been volatile, but we’re at the same levels than one and a half, two months ago. So that also shows that price correction ultimately also triggers extra demand. It’s an elastic product, especially on the consumer side. However, it’s also capped in terms of upside because those stocks are there. The liquid equivalent, cream, if you would buy cream today, you’d make it into butter. You’d be like at €3.30–€3. 40 cost price where the market is trading at €4.20–€4.30. So, there’s like a thousand euro. Ted Jacoby III: So the multiples in cream are low. Martijn Goedhart: It has been like this during our whole down season, which is very atypical. You could [00:20:00] argue that that multiple is only gonna weaken because milk starts flowing. Ted Jacoby III: Mm-hmm. Martijn Goedhart: The main discussion we have is like, is all that bearishness already priced in? And have we hit the bottom? Have we hit a level at which people are happy to buy? Or is there more to come? Ted Jacoby III: So you guys aren’t really seeing much upward-ness in the butter market in Europe right now? Martijn Goedhart: No. No. If you look from a, let’s say, traditional supply and demand theory, we have record-high stocks and record-high stocks, they basically kill any prolonged upside to a market, I would say, until you work through it. Ted Jacoby III: What about the cheese market in Europe? Is the cheese market high or low right now? And how’s it acting? Martijn Goedhart: It’s surprisingly tight. You would think that especially over the past few years, quite some capacity has been added to the European landscape. You would reckon that this extra milk would flow into the cheese plants, and you can’t find demand for it, so you’d have to move your cheese, and you’d see supply pressure from producers. But, the opposite is true actually. The cheese that’s supplied is very fresh. Within the range of what you can supply, it’s on the fresher side. That [00:21:00] indicates that there are no older stocks or backlog in terms of supply. I think producers have done a good job in capturing those moments when they were competitive on the world market by getting to make cheese disappear out of Europe. And then the last few weeks there were some production disruptions, some factory outages, and that even caused a bit more tightness in the cheese market. But it has stabilized ever since. It has been stable like butter. We’ve seen the bottom for now, and it went up a bit. The only thing is that in cheese there are no inventories. That makes you think that there’s more upside in cheese when milk growth starts to slow compared to butter because there’s no inventory holding it back. Ted Jacoby III: Why isn’t there any inventory? Was Europe doing some really good exporting for a while? Martijn Goedhart: Yeah, that’s the main reason. Big producers did big sales of gouda at some point or mozz when they were competitive, just to keep that supply chain clean. Butter, you can freeze, carry if the market pays for it. Ted Jacoby III: Mm-hmm. Martijn Goedhart: Cheese, you can only do it on paper, but not in reality. You need to get rid of it. Ted Jacoby III: Right. Josh White: How far out do we think the [00:22:00] international cheese buyer is covered right now? Because that was a big topic coming into the first quarter is how much of the cheese business, particularly in contestable markets, did Europe win away from the U.S. Ted correct me if I’m wrong, but our exports have been fine, haven’t they? Ted Jacoby III: Our exports have been fine. That’s actually a good way to put it. We experienced a real nice pop in exports last year. I would say this year, second half of Q4 into Q1, we’ve experienced exports that were relatively similar to last year. Maybe a hair behind. And I think we’ll start seeing those numbers soon, but I wouldn’t be surprised that when we finally see January export numbers, we’re down like 5% versus last year, when last year was a really, really, really good number. I’d almost say down 5% is unexpectedly good relative to how good it was last year. Martijn Goedhart: Josh, coming back to your coverage question, I think both our markets have seen massive carries right over the last few months. So, that’s not a very interesting structure for buyers to cover long. Our market was [00:23:00] trading like spot plus two months maximum. And producers would only make big sales if they have the product already, if they feel it already a little. So, I would suggest that cheese buyers in Europe, as well as around the world, are relatively shortly covered, just the same as with nonfat. Henk-Jan Bouwman: Yeah, I see the same in my export markets where basically all the inquiries we are getting for cheese, are relatively close to home, so maybe one maximum two months out from a shipment perspective. Ted Jacoby III: Mm-hmm. Josh White: So, Ted, are you interpreting this though, that the pressure’s gonna be on more so in the U.S. to win that business going into the second quarter? Based on what you just heard from our European friends? How are you digesting this discussion? Ted Jacoby III: That’s a great question. I would say yes, but price action makes me wonder if the U.S. is trying to price itself out of this market. Martijn Goedhart: Take cheddar for example. EU is about $300 per ton elevated over U.S. So, in certain applications, such as process cheese, I think, by default the U.S., will win that export business. Ted Jacoby III: Even [00:24:00] at current futures prices for April and May of a $1.80? Martijn Goedhart: Little bit of a different story. But that also depends on the outcome of European flush and the effect of that flush on cheddar pricing in Europe. Ted Jacoby III: I would agree with you that about three weeks ago, we were cheaper, but after this rally, I don’t know if that’s still true. Josh White: The point Ted’s driving home right now is the big carry in the Class III cheese markets in the U.S., you’re concern is pricing out the second quarter? Ted Jacoby III: That’s exactly right. I’m concerned we’re in the middle of pricing ourselves out of the market. Josh White: Are we putting ourselves in a spot where we’re the best priced cheese product. We know, out of the U.S., our daily milk volumes are gonna increase. We know that a lot of that milk’s gonna go into cheese. We know that we’re gonna have to compete for cheese business. But even despite the fact that Europe’s relatively balanced, it feels like on cheese, are we putting ourselves in the global market in a position where Europe may win? Martijn Goedhart: It’s gonna be a good fight, Josh. None of the origins can afford to lose a lot of export business over the flush. We need to get those volumes [00:25:00] moving. So, the products where we compete, we will compete. Ted Jacoby III: Mm-hmm. And here’s what’s likely to happen. The U.S. having a little bit more mature and developed futures market means that as Europe goes out there and makes sure they get that business, the U.S. at some point will say, rather than going and exporting this cheese, I’m just gonna put it in a warehouse and hedge it out on the futures because there’s a carry in the futures market right now and I can make 10¢ just sitting on it for a month or two. If we are gonna have to go head to head with Europe, to get that export business, we might not get as much as we did last year in the second quarter, because in the second quarter we really did get a lot of that cheese export business. Martijn Goedhart: I agree. Only, to what extent can you actually carry it, physically, without refreshing, Ted? Because in Europe, that’s a bit of an issue. Ted Jacoby III: In the U.S., there’s a number of strategies, a lot of it being rolling your inventory. So, you take your working inventory and you just start rolling it because I don’t think there’s a huge difference between 30-day-old cheddar and 90-day-old cheddar to a lot of people. There are strategies to [00:26:00] manage through higher inventory levels. But at a certain point, even that working inventory carry, it starts to max out the warehouse, start to get full, and then they just gotta sell it. Martijn Goedhart: Right. Ted Jacoby III: What’s interesting is, I think that a lot of people went into 2026 thinking, “We’ve gotta make sure we’ve got a home for this cheese, because there’s a lot more cheese, and the U.S. market demand is not that great. It’s very flat. And so, if we’re gonna make 4% or 5% more cheese, we’re just gonna have to export it.” Martijn Goedhart: Yeah. Ted Jacoby III: And so, they weren’t even looking at that equation. But I think what’s happened in the last month with this volatility in the market, it’s gonna have the inverse effect of getting everybody to actually sit on that cheese and keep it at home, and you’d think it would be the opposite, but no, I think we’re gonna end up bringing more cheese home and letting you win some of those battles. Josh White: Ted, can we talk a minute about the milk production outlook in both regions and how that’s shifted a bit over the past month or two? I’ll start within the U.S. We generally believe that the margins have not been squeezed to a point where we’re gonna see a massive [00:27:00] supply response, a negative supply response in the U.S. for the foreseeable future. Ted Jacoby III: And the bounce off The bottom, if anything, we may be back into a place where we’re encouraging more production. Josh White: We’ve got some big comparables. There’s maybe some vulnerabilities in the market. We’ve obviously been surprised with disease and other things in the past, so it’s not imminent, of course, but the math says we should expect to continue to have a good amount of milk out of the U.S. going forward. How does that look out of Europe presently? Martijn Goedhart: I would say almost copy paste Josh. Skimmed has bounced back. Butter has stabilized. Cheese has stabilized up to a point where if I look at the valorization of gouda at €3,300/MT you’re well above the 40¢/kg mark, which is basically the pain point for European farmers. And then I’m taking into account sweet whey. Not even WPC, right? So, if you have your WPC return, that’ll add another few cents at least. So yeah, we didn’t go deep enough to encourage any decline in milk production. The big question is how that’s gonna turn out this year: if we see the same curve or more [00:28:00] corrected to normal seasonality. But from a margin perspective, I think, just like Ted said, we bounced off the bottom, and it didn’t hurt enough or long enough for anything structural to change in 2026. Josh White: Hey, Martijn, would you add a little bit of color to what you just mentioned a moment ago? The two flush situation coming from the bluetongue outbreak and issue. Martijn Goedhart: In early 2025 in Europe, there were cases of bluetongue and that spread quite quickly across Western Europe. Spring started, early temperatures went up, and mosquitoes that spread the virus sting cows and then they get infected. It has an effect on calving. A lot of calves are not born in the right way, and also the cows, the output goes down, and it’s harder to get them pregnant. So, some cows, they first have to get over the bluetongue disease before they would start to calve. Some cows would calve late and that means that the milk also starts flowing late. Where you’d typically see a peak, in March, April, and then in eastern Europe, it’s a bit later, but now you’ve seen a similar peak because margins were good, but a longer [00:29:00] plateau at that level as well. Those cows get dried off later as well. So, are they gonna calve later again or is it like maybe some like refreshing of cows in the system, and the new ones will be set up according to the normal season? It’s a big question mark. We don’t know. Even the co-ops are struggling with that. Ted Jacoby III: So, you could have a flush that does not hit the peak it usually does, but it’s just longer. Martijn Goedhart: Yeah. If it’s the same as last year, that’s what’s gonna happen. If we somehow move back to a normal seasonal pattern, then you’ll see a higher peak than last year, but a bigger decline in the second half of the year. Josh White: If we’re talking about demand being okay and large amounts of milk in both Europe and the U.S. likely to continue, is there anywhere in the world that is suffering on their milk production? Do any of us have an idea of what’s going on with milk production in China? Martijn Goedhart: I think margins there are low. It’s been flat until now, the output, but it’s hard to get consistent numbers from China. But margins are still very low. So, that would not incentivize [00:30:00] growth. Ted Jacoby III: Milk production in China popped over a two year period, about five, six years ago. Then held steady for a couple of years, then it pulled back. Now, after that pullback, it’s flatlining again. Josh White: What we’re basically concluding from this is that we’re gonna have a lot of milk still, but, with the exception of some risk maybe on the cheese side and maybe in the butter situation in Europe, the rest of the products don’t seem to have concerning inventory levels as of right now. Ted Jacoby III: I would agree. I think there’s enough supply, but there seems to be surprisingly good demand, especially for protein. All right guys, we’re wrapping up here. Lightning round question. Do you think what’s happening in the nonfat market is a result of increased demand or less supply? Josh, you go first. Josh White: I wanna say both. We’re experiencing more demand across the entire curve that is both pulling more nonfat supply and is also pulling away skim solids from the dryer. Ted Jacoby III: Martijn? Martijn Goedhart: I agree with Josh. Some of it is fundamental SMD but a big part of it is demand waiting too long and needing to deliver. Ted Jacoby III: Henk? Henk-Jan Bouwman: yeah, I’m with you [00:31:00] guys. Ted Jacoby III: I do not want a chicken out like you and say both, so I’m trying to decide which one. I think it’s very subtle, but this is actually demand driven more than supply driven. Martijn Goedhart: Yeah. Ted Jacoby III: Yeah. All right guys. Thanks for joining us again. We really appreciate all the time that you guys spent tuning in and listening to us. Keep milking those cows, and we’ll keep showing up and telling you what we’re seeing out there. Ted Jacoby III: We’ll be back in two weeks for a market update with the Jacoby team. Looking forward to seeing you then. All right guys. Hey, Martijn. Henk, thank you so much for joining us today. Really appreciate the conversation. Martijn Goedhart: Thanks guys. Huge pleasure. Henk-Jan Bouwman: Thank you very much. Martijn Goedhart: Cheers.
Well look who is on top of their sh*t this week! With a baby on the way (still not here) Producer richie is killin' it with getting episodes out! This one the Butter Bois Discuss their takes on the Olympics! Ya know, the ones in Milan this year! Those Olympics. They jump right into their movie homework they assigned each other last episode! Barbarians, Fall, and Dr. Strangelove. Things get heated talking about these movies! Get fired up with the gang and enjoy that segment! Lastly, the Trio of Butter loving smooth brains dive into a game Skuzz-man Jazzy Fresh can only describe as an "Oregon Trail based Deserted Island type game" where Richie and Kozy have to chose one of 4 movies on Kris' list to keep over the last 50 years! You can never watch the other ones again! Find out what they chose to keep and say goodbye to forever! Some choices might shock you as much as the ending of this description and episode!
Hour 3 of A&G features... Gavin's privileged life & mockery Great moment in hockey & Nancy Guthrie Iran talks with US & the US demands Trump's post State of the Union Truth Social & Ai news See omnystudio.com/listener for privacy information.
We are Virginia Sole-Smith and Corinne Fay and it's time for your February Indulgence Gospel!Today we are talking about influencers who show their expensive influencer grocery hauls, as well as people who spend A LOT OF MONEY on food delivery. (If you too had feelings about that ChrisLovesJulia reel...let's get into it!) We also talk about our own spending on groceries and food delivery....and our complicated feelings about both.
Hour 3 of A&G features... Gavin's privileged life & mockery Great moment in hockey & Nancy Guthrie Iran talks with US & the US demands Trump's post State of the Union Truth Social & Ai news See omnystudio.com/listener for privacy information.
Wines we're sipping on: Jessica is sipping on a Cramoisi Vineyards Pinot Noir (Dundee Hills, Willamette Valley, Oregon), and Erika's is sipping on Butter- a buttery Chardonnay to survive the East Coast snowstorm. We're back with our February Chisme episode- and we had a LOT to unpack! This month, Jessica is joined by her ride-or-die Erika Sánchez of Brave Communications for an unfiltered conversation covering everything from ICE raids and political resistance to the BAFTAs racial slur incident, Bad Bunny's Super Bowl halftime show, the America's Next Top Model Netflix documentary, celebrity tributes, and everything in between. Oh, did I mention we're celebrating SIX YEARS of Wine & Chisme!
If the Iranian regime were truly trying to sacrifice their entire country to commit a nation-level nuclear murder-suicide against Israel and the US, they would be acting very differently.Read the article here: https://mises.org/mises-wire/trumps-iran-buildup-based-lieBe sure to follow the Guns and Butter podcast at https://Mises.org/GB
Jason explains the outrage of feminists regarding President Trump's comments while speaking with the U.S. men's hockey gold medal celebration in the locker room. The president quipped that he had to invite the U.S. women's gold medal team, along with the men, to the State of the Union address or he could be impeached. Feminists were immediately outraged at the affront to the very existence of women! Butter and T.J. Moe join the show to expound on the topic of patriarchy vs. matriarchy. It's NFL Combine time, and Bucky Brooks comes aboard covering everything NFL, as well as ESPN's ranking for the top 100 quarterbacks of the century. Jay Skapinac and Dre Baldwin conclude the show, chatting about the saga of Darryn Peterson and the potential for one of the worst sequels in sports: the rematch of the aging Floyd Mayweather vs. Manny Pacquiao. Today's Sponsors: Ghost Bed I used to think a mattress was just furniture until I tried my GhostBed. With a 101-night risk-free trial, you can see the difference for yourself. Right now, they're offering their lowest prices of the season, plus an extra 10% off. Visit https://GhostBed.com/FEARLESS and use promo code FEARLESS. Blaze State of the Union Tonight, Donald J. Trump delivers his first State of the Union address as the 47th president. Join your favorite BlazeTV hosts for live commentary on key issues like the housing crisis, immigration, and the limits of government. It's the perfect time to sign up—use code SOTU40 to save $40. Visit https://fearlessmission.com for your backstage pass. ➢ Subscribe Jason's other channel https://www.youtube.com/@JasonWhitlockHarmony https://www.youtube.com/@JasonWhitlockBYOG ➢ Connect with Jason on Social Media: https://x.com/WhitlockJason https://www.instagram.com/realjasonwhitlock/ https://www.facebook.com/jasonwhitlock ➢ Send Jason an Email FearlessBlazeShow@gmail.com ➢ Support The Blaze Visit https://TheBlaze.com. Explore the all-new ad-free experience and see for yourself how we're standing up against suppression and prioritizing independent journalism. Support Conservative Voices! Subscribe to BlazeTV at https://www.fearlessmission.com and get $20 off your yearly subscription. Learn more about your ad choices. Visit megaphone.fm/adchoices
The U.S. Olympic hockey team managed to win the gold medal, beating heated rival Canada while stomping on the throat of anti-American sentiment. While the media focused on social issues, Jack Hughes' goal in overtime was amplified by his and teammates' postgame comments: proud to be Americans. Butter returns to "Fearless," teaming up with Steve Kim to discuss a growing list of feel-good sports stories over the last few months. Where does Hughes' toothless celebratory picture rank among the most memorable sports snapshots? How about U.S. goalie Connor Hellebuyck ranking among the all-time best big-game performances? Jay Skapinac and Dre Baldwin join Jason and Steve, covering a plethora of pertinent basketball topics and rumors that Floyd Mayweather is returning to the ring to alleviate financial issues. The show concludes with the Peanut Gallery review. Today's Sponsors: BUBS Naturals The holidays can disrupt your recovery and overall well-being, which is why BUBS Naturals Collagen Peptides is essential for restoring collagen levels and supporting joints, skin, and recovery. Go to https://BUBSNaturals.com and enjoy 20% off your purchase with code “FEARLESS” at checkout for a limited time! Relief Factor If you're living with daily aches and pain, Relief Factor might be the real deal for you too. Try the 3-week QuickStart today! Visit https://ReliefFactor.com or call 800-4-RELIEF. ➢ Subscribe Jason's other channel https://www.youtube.com/@JasonWhitlockHarmony https://www.youtube.com/@JasonWhitlockBYOG ➢ Connect with Jason on Social Media: https://x.com/WhitlockJason https://www.instagram.com/realjasonwhitlock/ https://www.facebook.com/jasonwhitlock ➢ Send Jason an Email FearlessBlazeShow@gmail.com ➢ Support The Blaze Visit https://TheBlaze.com. Explore the all-new ad-free experience and see for yourself how we're standing up against suppression and prioritizing independent journalism. Support Conservative Voices! Subscribe to BlazeTV at https://www.fearlessmission.com and get $20 off your yearly subscription. Learn more about your ad choices. Visit megaphone.fm/adchoices
Colin had herpes and then didn't have it and then had it again but now doesn't have it and he called in to talk all about it. Tune in to hear all the crazy details including when he found out he had herpes and what he was prescribed, when he met his wife and how she reacted when he told her he had herpes, the herpes study he took part in that led to him finding out he didn't have it, the two different tests they use to diagnose it and what indeterminate means for the patient, the false positive vs the false negative rate, how his wife was diagnosed with herpes too, how he was told he was positive again and when and why he took another test which came back negative, the crazy symptoms he was having on his privates that sent him to the doctor and why they can't figure it out, where his herpes diagnosis stands today plus a whole lot more. GET A COPY OF THE STRICTLY ANONYMOUS BOOK! Strictly Anonymous Confessions: Secret Sex Lives of Total Strangers. A bunch of short, super sexy, TRUE stories. GET YOUR COPY HERE: https://amzn.to/4i7hBCd To see HOT pics of my female guests + hear anonymous confessions + get all the episodes early and AD FREE, join my Patreon! It's only $7 a month and you can cancel at any time. You can sign up here: https://www.patreon.com/StrictlyAnonymousPodcast and when you join, I'll throw in a complimentary link to my private Discord! To join SDC and get a FREE Trial! click here: https://www.sdc.com/?ref=37712 or go to SDC.com and use my code 37712 Want to be on the show? Email me at strictlyanonymouspodcast@gmail.com or go to http://www.strictlyanonymouspodcast.com and click on "Be on the Show." Want to confess while remaining anonymous? Call the CONFESSIONS hotline at 347-420-3579. All voices are changed. Sponsors: https://bluechew.com — Get 10% OFF your first month of Bluechew GOLD! Use code: STRICTLYANON https://www.quince.com/strictlyanon — For premium quality Quince clothing plus FREE shipping and 365 day returns https://VB.HEALTH,com — To get 10% off DRIVE BOOST use code: STRICTLY https://beducate.me/pd2605-anonymous Get your personalized road map to pleasure https://butterwellness.com Get the Butter massager and get 20% off your whole order Follow me! Instagram https://www.instagram.com/strictanonymous/ X https://twitter.com/strictanonymous?lang=en Website http://www.strictlyanonymouspodcast.com/ Everything else https://linktr.ee/Strictlyanonymouspodcast Learn more about your ad choices. Visit megaphone.fm/adchoices
Derrick loves giving erotic massages to women and couples and he called in to talk all about it. Tune in to hear all the details including how he realized he was into giving erotic massages, when he decided to post online looking for women he could massage, how and why he cals himself a pleasure dom and why he prefers his sessions to be non-reciprocal, the type of women who responded to his posts, the questionnaire that he created and the questions he has on it,, the average time he spends on an erotic massage, exactly what does down during one of his first massages, the couple he gave a massage to and what went down, the double couple he also massaged and what went down with them, how many he's gone all the way and why it hasn't happened a lot, how he has helped women via his massages plus a whole lot more. Reddit: Undermyfirmhands GET A COPY OF THE STRICTLY ANONYMOUS BOOK! Strictly Anonymous Confessions: Secret Sex Lives of Total Strangers. A bunch of short, super sexy, TRUE stories. GET YOUR COPY HERE: https://amzn.to/4i7hBCd To see HOT pics of my female guests + hear anonymous confessions + get all the episodes early and AD FREE, join my Patreon! It's only $7 a month and you can cancel at any time. You can sign up here: https://www.patreon.com/StrictlyAnonymousPodcast and when you join, I'll throw in a complimentary link to my private Discord! To join SDC and get a FREE Trial! click here: https://www.sdc.com/?ref=37712 or go to SDC.com and use my code 37712 Want to be on the show? Email me at strictlyanonymouspodcast@gmail.com or go to http://www.strictlyanonymouspodcast.com and click on "Be on the Show." Want to confess while remaining anonymous? Call the CONFESSIONS hotline at 347-420-3579. All voices are changed. Sponsors: https://bluechew.com — Get 10% OFF your first month of Bluechew GOLD! Use code: STRICTLYANON https://www.quince.com/strictlyanon — For premium quality Quince clothing plus FREE shipping and 365 day returns https://VB.HEALTH,com — To get 10% off DRIVE BOOST use code: STRICTLY https://beducate.me/pd2605-anonymous Get your personalized road map to pleasure https://butterwellness.com Get the Butter massager and get 20% off your whole order Follow me! Instagram https://www.instagram.com/strictanonymous/ X https://twitter.com/strictanonymous?lang=en Website http://www.strictlyanonymouspodcast.com/ Everything else https://linktr.ee/Strictlyanonymouspodcast Learn more about your ad choices. Visit megaphone.fm/adchoices
Whenever you want to travel you think you are outsmarting the system by booking on certain days, well Expedia came out to help us and put out an article with the best days to book trips, take flights, and timelines to help save us money!It is a Free Comedy Friday so we had our friend Finesse Mitchell and Charlie Berens in the studio! Finesse will be at Mic Drop Comedy tonight and Charlie will be at the Balboa Theater tonight!Thor is going to be jumping on this new trend instantly! Apparently TikTok moms found out that feeding their babies BUTTER before bed helps them sleep a lot better and well... Thor is the butter man...
Tune in to hear a whole bunch of naughty confessions then hear what I think about them. First you'll hear from a girl who happens to be a cuckquean, then you'll hear from a male cuck, then you'll hear all about a couple who lost a ton of weight and then opened up their marriage and you'll hear all about what they've done, then from a true stag who called to vent about finding a bull, then former guest Ashley (ep 740) calls in with a major update, and then you'll hear from a woman who had the hottest cheating confession EVER and it ends with a guy who is questioning his sexual orientation and why. Then, you'll hear me explain how and why I've come to realize I'm a cuckquean and I talk about my fave cuckquean fantasy, plus I talk about how bumps in the road are common in the lifestyle and why I believe most couples are successful at working through them, how and why I always revenge f***ed women after my boyfriends dumped me, why I love labels and why they need to exist plus a whole lot more. REPEAT THURSDAY, originally aired 02/2024 GET A COPY OF THE STRICTLY ANONYMOUS BOOK! Strictly Anonymous Confessions: Secret Sex Lives of Total Strangers. A bunch of short, super sexy, TRUE stories. GET YOUR COPY HERE: https://amzn.to/4i7hBCd To see HOT pics of my female guests + hear anonymous confessions + get all the episodes early and AD FREE, join my Patreon! It's only $7 a month and you can cancel at any time. You can sign up here: https://www.patreon.com/StrictlyAnonymousPodcast and when you join, I'll throw in a complimentary link to my private Discord! To join SDC and get a FREE Trial! click here: https://www.sdc.com/?ref=37712 or go to SDC.com and use my code 37712 Want to be on the show? Email me at strictlyanonymouspodcast@gmail.com or go to http://www.strictlyanonymouspodcast.com and click on "Be on the Show." Want to confess while remaining anonymous? Call the CONFESSIONS hotline at 347-420-3579. All voices are changed. Sponsors: https://bluechew.com — Get 10% OFF your first month of Bluechew GOLD! Use code: STRICTLYANON https://www.quince.com/strictlyanon — For premium quality Quince clothing plus FREE shipping and 365 day returns https://VB.HEALTH,com — To get 10% off DRIVE BOOST use code: STRICTLY https://beducate.me/pd2605-anonymous Get your personalized road map to pleasure https://butterwellness.com Get the Butter massager and get 20% off your whole order Follow me! Instagram https://www.instagram.com/strictanonymous/ X https://twitter.com/strictanonymous?lang=en Website http://www.strictlyanonymouspodcast.com/ Everything else https://linktr.ee/Strictlyanonymouspodcast Learn more about your ad choices. Visit megaphone.fm/adchoices
345: Can you get your period back in as little as 2 months on a carnivore diet? That's what happened to Bella Ma (AKA @SteakandButterGal on Instagram), who has over a million combined social media followers. She shares her story, carnivore recipes, and tips for the carnivore community as well as for those who are carnivore-curious. From being fully vegan to going fully carnivore overnight, Bella and I discuss how she cleared her eczema, regulated her hormones, reduced bloating, and lost weight by eating a high-fat carnivore diet. Our conversation covers some of the most controversial questions and topics surrounding the carnivore diet. We also dive into whether eating a stick of butter a day is something all women should do, tips for those considering a carnivore diet, how to navigate such a lifestyle with a family, and the pressures lurking on social media. Bella is such a sweet soul, and I am so honored to have her on as a guest today. Topics Discussed: → Getting your period back → The stages of a carnivore diet → Why Bella went vegan initially and what made her switch to carnivore → Tips for trying a carnivore diet → Balancing family life with your desire to follow a carnivore lifestyle → Grab-and-go carnivore snacks → What NOT to do on a carnivore diet As always, if you have any questions for the show please email us at digestthispod@gmail.com. And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app. Sponsored By: → Ollie | Treat your Palentine with Ollie! Go to https://ollie.com/digest and use code digest to get 60% off your first box! → Our Place | Go to https://fromourplace.com/ and use code DIGEST for 10% → LMNT | Get your FREE sample pack with any LMNT purchase at https://drinklmnt.com/DIGEST → Seven Sundays | Go to https://sevensundays.com/ and use code: lilsip for 20% off Timestamps: → 00:00:00 - introduction → 00:05:44 - Rapid fire questions → 00:06:48 - Bella's health struggles → 00:10:36 - Childhood food → 00:11:39 - Losing her period → 00:13:51 - Vegan to carnivore → 00:16:58 - Skin + weight changes → 00:20:24 - Types of carnivore → 00:26:03 - Gut-skin axis → 00:33:41 - Stick of butter a day → 00:37:05 - Beginner carnivore tips → 00:41:02 - Family meal tips → 00:43:16 - Favorite snacks → 00:50:51 - Bella's future → 00:52:41 - Typical carnivore meals Further Listening: → Food Freedom with the Carnivore Diet | Courtney Luna Check Out Bella Ma: → Instagram → YouTube Check Out Bethany: → Bethany's Instagram: @lilsipper → YouTube → Bethany's Website → Discounts & My Favorite Products → My Digestive Support Protein Powder → Gut Reset Book → Get my Newsletters (Friday Finds) Learn more about your ad choices. Visit megaphone.fm/adchoices
Zach wants his wife's hotwifing fantasy to become a reality and he called in to talk all about it. Tune in to hear all the details including when he started thinking his wife was into the thought of being with other guys, how and when he realized he was into her thinking about other guys and realized he was into cuckolding and hotwifing, the toys he bought to introduce hotwifing to her in the bedroom, the app he bought that had her answering questions about her fantasies and the ones they matched on, how and when he told her he was into the fantasy of hotwifing and how he can tell she's totally into it, why he's afraid to tell her he wants to do it in “real life,” the different ways he can bring it up, how just role playing the hotwife scenario with his wife has made him less interested in porn plus a whole lot more. GET A COPY OF THE STRICTLY ANONYMOUS BOOK! Strictly Anonymous Confessions: Secret Sex Lives of Total Strangers. A bunch of short, super sexy, TRUE stories. GET YOUR COPY HERE: https://amzn.to/4i7hBCd To see HOT pics of my female guests + hear anonymous confessions + get all the episodes early and AD FREE, join my Patreon! It's only $7 a month and you can cancel at any time. You can sign up here: https://www.patreon.com/StrictlyAnonymousPodcast and when you join, I'll throw in a complimentary link to my private Discord! To join SDC and get a FREE Trial! click here: https://www.sdc.com/?ref=37712 or go to SDC.com and use my code 37712 Want to be on the show? Email me at strictlyanonymouspodcast@gmail.com or go to http://www.strictlyanonymouspodcast.com and click on "Be on the Show." Want to confess while remaining anonymous? Call the CONFESSIONS hotline at 347-420-3579. All voices are changed. Sponsors: https://bluechew.com — Get 10% OFF your first month of Bluechew GOLD! Use code: STRICTLYANON https://www.quince.com/strictlyanon — For premium quality Quince clothing plus FREE shipping and 365 day returns https://VB.HEALTH,com — To get 10% off DRIVE BOOST use code: STRICTLY https://beducate.me/pd2605-anonymous Get your personalized road map to pleasure https://butterwellness.com Get the Butter massager and get 20% off your whole order Follow me! Instagram https://www.instagram.com/strictanonymous/ X https://twitter.com/strictanonymous?lang=en Website http://www.strictlyanonymouspodcast.com/ Everything else https://linktr.ee/Strictlyanonymouspodcast Learn more about your ad choices. Visit megaphone.fm/adchoices
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