dairy product
POPULARITY
Categories
59 episodes with Butter
82 episodes with Butter
88 episodes with Butter
65 episodes with Butter
133 episodes with Butter
47 episodes with Butter
47 episodes with Butter
26 episodes with Butter
68 episodes with Butter
36 episodes with Butter
59 episodes with Butter
27 episodes with Butter
16 episodes with Butter
33 episodes with Butter
29 episodes with Butter
9 episodes with Butter
25 episodes with Butter
31 episodes with Butter
15 episodes with Butter
24 episodes with Butter
20 episodes with Butter
32 episodes with Butter
8 episodes with Butter
28 episodes with Butter
27 episodes with Butter
9 episodes with Butter
270 episodes with Butter
10 episodes with Butter
16 episodes with Butter
31 episodes with Butter
8 episodes with Butter
37 episodes with Butter
12 episodes with Butter
10 episodes with Butter
11 episodes with Butter
18 episodes with Butter
7 episodes with Butter
6 episodes with Butter
8 episodes with Butter
19 episodes with Butter
11 episodes with Butter
8 episodes with Butter
12 episodes with Butter
7 episodes with Butter
12 episodes with Butter
6 episodes with Butter
12 episodes with Butter
8 episodes with Butter
4 episodes with Butter
9 episodes with Butter
5 episodes with Butter
7 episodes with Butter
10 episodes with Butter
12 episodes with Butter
20 episodes with Butter
4 episodes with Butter
4 episodes with Butter
5 episodes with Butter
7 episodes with Butter
11 episodes with Butter
5 episodes with Butter
4 episodes with Butter
5 episodes with Butter
6 episodes with Butter
8 episodes with Butter
7 episodes with Butter
10 episodes with Butter
6 episodes with Butter
8 episodes with Butter
5 episodes with Butter
7 episodes with Butter
5 episodes with Butter
5 episodes with Butter
6 episodes with Butter
7 episodes with Butter
6 episodes with Butter
17 episodes with Butter
7 episodes with Butter
10 episodes with Butter
15 episodes with Butter
11 episodes with Butter
5 episodes with Butter
8 episodes with Butter
3 episodes with Butter
6 episodes with Butter
15 episodes with Butter
15 episodes with Butter
23 episodes with Butter
8 episodes with Butter
5 episodes with Butter
7 episodes with Butter
7 episodes with Butter
7 episodes with Butter
3 episodes with Butter
136 episodes with Butter
11 episodes with Butter
5 episodes with Butter
5 episodes with Butter
3 episodes with Butter
4 episodes with Butter
24 episodes with Butter
7 episodes with Butter
4 episodes with Butter
8 episodes with Butter
4 episodes with Butter
5 episodes with Butter
4 episodes with Butter
6 episodes with Butter
4 episodes with Butter
4 episodes with Butter
6 episodes with Butter
5 episodes with Butter
3 episodes with Butter
4 episodes with Butter
4 episodes with Butter
16 episodes with Butter
4 episodes with Butter
13 episodes with Butter
5 episodes with Butter
5 episodes with Butter
10 episodes with Butter
6 episodes with Butter
4 episodes with Butter
9 episodes with Butter
6 episodes with Butter
5 episodes with Butter
4 episodes with Butter
5 episodes with Butter
5 episodes with Butter
3 episodes with Butter
12 episodes with Butter
11 episodes with Butter
4 episodes with Butter
5 episodes with Butter
3 episodes with Butter
4 episodes with Butter
3 episodes with Butter
3 episodes with Butter
7 episodes with Butter
6 episodes with Butter
4 episodes with Butter
3 episodes with Butter
3 episodes with Butter
7 episodes with Butter
Ted is into guys, gloryholes, hooking up with couples and dressing up and he called in to talk all about it. Tune in to hear all the details including when he realized he was fluid, the first guy he hooked up with and what went down, how he wound up at his first sex party and hooked up with a couple and what went down, how he got into going to gloryholes and what went down during his first experience, the types of guys he would see while there, the time he went to the glory hole fully dressed up with his dom girlfriend and what went down, where he started posting naughty pics/videos of himself an how he got caught by his whole family and how they all reacted, how and why he labels himself as fluid vs. gay, the couples he has hooked up with recently and what went down 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://www.promescent.com/STRICTLY15 For 15% off Promescent's Delay Spray https://bluechew.com — Get 10% OFF your first month of Bluechew GOLD! Use code: STRICTLYANON https://learn.nocd.com/strictly If you're struggling with OCD or unrelenting intrusive thoughts, NOCD can help. Book a free 15 minute call to get started https://butterwellness.com Get the Butter massager and get 20% off your whole order https://www.quince.com/strictlyanon — For premium quality Quince clothing plus FREE shipping and 365 day returns https://vb.health — To get 10% off DRIVE BOOST by VB Health use code: STRICTLY PikaVibe.com/Strictly — Click to get $15 OFF your purchase 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
Tune in to hear a bunch of anonymous, super naughty confessions plus get Kathy's take on them. You'll hear from a girl who had a last minute lesbian hook up in Vegas, a guy who gets off on showing his girl's sexy photos to everyone he knows, a guy who digs really older women, a woman who just became a unicorn to a couple and finally feels liberated and a guy who's girl wants to f*** other men and he's having reservations. Plus hear Kathy discuss why Arnold wound up banging his maid, her experience with a doctor who crossed the line and one where she crossed the line (?!), what do do and not do when sending naughty pics, the time she caught her guy sharing her pics with his buddy, how and why unicorns are hard to find, why speaking up in the bedroom is the key to having great s**, how you can spice up your sex life without crossing the line 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://www.promescent.com/STRICTLY15 For 15% off Promescent's Delay Spray https://bluechew.com — Get 10% OFF your first month of Bluechew GOLD! Use code: STRICTLYANON https://learn.nocd.com/strictly If you're struggling with OCD or unrelenting intrusive thoughts, NOCD can help. Book a free 15 minute call to get started https://butterwellness.com Get the Butter massager and get 20% off your whole order https://www.quince.com/strictlyanon — For premium quality Quince clothing plus FREE shipping and 365 day returns https://vb.health — To get 10% off DRIVE BOOST by VB Health use code: STRICTLY PikaVibe.com/Strictly — Click to get $15 OFF your purchase 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
You're listening to Burnt Toast. I'm Virginia Sole-Smith. Today my conversation is with Dr. Lauren Muhlheim. Lauren is a psychologist, a fellow of the Academy for Eating Disorders, a certified eating disorder specialist and approved consultant for the International Association of Eating Disorder Professionals. She's also a Certified Body Trust Provider and directs Eating Disorder Therapy LA, a group practice in Los Angeles. Lauren is the author of When Your Teen Has an Eating Disorder and a co-author of the brand new The Weight-Inclusive CBT Workbook for Eating Disorders. Lauren joined me to chat about how she and her colleagues have been working to make eating disorder treatment less fatphobic, because, yes, that really needed to happen. We also get into why it's feeling harder than ever to treat eating disorders, or live with one, in this era of RFK, Jr., MAHA and GLP-1s. Plus what to do if your child is hiding food, lying or otherwise showing signs of developing an eating disorder. When do you intervene? And how do you do so in the most supportive way possible?If you enjoy this conversation, a paid subscriiption is the best way to support our work!Join Burnt Toast
Ryan is into prostate massage and couple swapping with his wife and he called in to talk all about it. Tune in to hear all the details including how and when he got into prostate massaging, exactly how he had his first prostate orgasm, how even just playing with his taint increases the strength of his orgasms, how him and his wife wound up in their first hook up with their neighbors and exactly what went down, why his wife shut it down and how and when they started things up again, the first couple they hooked up with and what went down, the next one they hooked up with and played solo with and what went down, the second and third time they hooked up them and exactly what went down including the overnight and solo play between the couples 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://www.promescent.com/STRICTLY15 For 15% off Promescent's Delay Spray https://bluechew.com — Get 10% OFF your first month of Bluechew GOLD! Use code: STRICTLYANON https://learn.nocd.com/strictly If you're struggling with OCD or unrelenting intrusive thoughts, NOCD can help. Book a free 15 minute call to get started https://butterwellness.com Get the Butter massager and get 20% off your whole order https://www.quince.com/strictlyanon — For premium quality Quince clothing plus FREE shipping and 365 day returns https://vb.health — To get 10% off DRIVE BOOST by VB Health use code: STRICTLY PikaVibe.com/Strictly — Click to get $15 OFF your purchase 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
Today on the show, we have Charles Rosenblatt, CEO of Butter Payments, providing ML AI-driven payment recovery for subscription merchants and recurring payments. Previously, Charles was CSO of Payoneer, CRO at Velo Payments, and ran treasury at D.E. Shaw during the late 90s—where managing a financial crisis taught him that outside factors can derail even the best strategies and smartest teams. In this episode, we uncover why the 14-day dunning period is an arbitrary standard that shouldn't exist—and how decoupling dunning strategy from product access unlocks smarter business decisions. Charles shares how Butter analyzes 128 variables across billions of transactions to predict payment recovery within 10 seconds, allowing companies to shut off high-cost AI users immediately when recovery is unlikely, while keeping loyal customers active when payments will clear. We explore why involuntary churn creates dangerous false signals: 30% of customers leaving might actually want to stay but have expired cards or temporary payment issues. This can lead product teams to catastrophic decisions—like Coca-Cola changing their formula when the real problem was payment infrastructure, not product-market fit. The lesson: understand what's within your control versus what's not before making strategic pivots. We also discuss how Capital One shifted their best people from acquisition to retention after realizing they were churning the equivalent of the 7th largest credit card company every year—because spending $20 to save a $500 NPV customer beats spending $300 to acquire a new one who might churn anyway. Finally, we dig into payment recovery ethics and strategy: why Butter refuses "forced payments" that drive customer accounts negative, how different card types (Amex vs. debit vs. prepaid) require completely different retry logic, and why competitors who inflate recovery promises by 100% damage trust across the industry.As always, I'd love to hear from you. You can email me directly at andrew@churn.fm, and don't forget to follow us on X.Churn FM is sponsored by Vitally, the all-in-one Customer Success Platform.
Brian is a bull in a throuple with & he's in a throuple with a couple and he called in to talk all about it. Tune in to hear all the details including how and why considers himself a sigma male, how and when and where he got into he lifestyle, the first hotwife event he attended and what went down, how he evolved from being a bull to being the stag with his new girl, how he got into banging couples when he came back to the states and where he'd find them, tips on how guy's should act when hooking up with a couple, what a guy can do to get his wife into hooking up with a bull, how a couple should proceed at their first time at Splash Mocha, how his family found out what he was into and how they reacted, how he met the couple he is in a throuple with and how their feelings for each other evolved, how he loves seeing the wife with other guys now, the ways the hotwife life can change a relationship and why he recommends it, how he helps couples the lifestyle plus a whole lot more. You can here him on his podcast here Bull Brotherhood 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://www.promescent.com/STRICTLY15 For 15% off Promescent's Delay Spray https://bluechew.com — Get 10% OFF your first month of Bluechew GOLD! Use code: STRICTLYANON https://learn.nocd.com/strictly If you're struggling with OCD or unrelenting intrusive thoughts, NOCD can help. Book a free 15 minute call to get started https://butterwellness.com Get the Butter massager and get 20% off your whole order https://www.quince.com/strictlyanon — For premium quality Quince clothing plus FREE shipping and 365 day returns https://vb.health — To get 10% off DRIVE BOOST by VB Health use code: STRICTLY PikaVibe.com/Strictly — Click to get $15 OFF your purchase 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
Al and Phoebe are into sex parties, threesomes with men and women and more and they both called in to talk all about it. Tune in to hear all the details including how they met and how big their age gap is, what they bonded over at first and how and why they both were just looking to hook-up, when they decided to have their first threesome with his guy friend and what went down, their first sex party and what went down, the hotel sex party they went to and what went down, how they felt seeing each other hook up with other people, how and why they both still see other people on the side and play solo, their threesome with a girl and what went down, their MFM threesome and what went down including spit roasting, how and Al loves MFF threesomes, how they both have side relationships but don't consider themselves poly, how and why Al considers himself fluid 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://www.promescent.com/STRICTLY15 For 15% off Promescent's Delay Spray https://vb.health — To get 10% off DRIVE BOOST by VB Health use code: STRICTLY https://bluechew.com — Get 10% OFF your first month of Bluechew GOLD! Use code: STRICTLYANON https://butterwellness.com Get the Butter massager and get 20% off your whole order https://www.quince.com/strictlyanon — For premium quality Quince clothing plus FREE shipping and 365 day returns PikaVibe.com/Strictly — Click to get $15 OFF your purchase Follow me! Instagram https://www.instagram.com/strictanonymous/ X https://twitter.com/strictanonymous?lang=en Website http://www.strictlyanonymouspodcast.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices
Adam called in o ask Kathy a few questions including what makes sex bad and what can a guy do to make sex great with a woman, how to complimenting works during sex, what is number one thing all women like in the bedroom, how can a guy find out what turns a girl on, how to get your girl into deep throating and anal, what to do and what not to do to bang a MILF, and do age gap relationships work. Tune in to hear Kathy's answers plus hear them both discuss how and why complimenting works during sex and ow to do it, what guys really think about deep thrusting and girls who squirt, what guys enjoy most about anal, Adams first and only pegging experience and exactly what went down, Kathy's age gap booty call guy and what went down 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://www.promescent.com/STRICTLY15 For 15% off Promescent's Delay Spray https://vb.health — To get 10% off DRIVE BOOST by VB Health use code: STRICTLY https://bluechew.com — Get 10% OFF your first month of Bluechew GOLD! Use code: STRICTLYANON https://butterwellness.com Get the Butter massager and get 20% off your whole order https://www.quince.com/strictlyanon — For premium quality Quince clothing plus FREE shipping and 365 day returns PikaVibe.com/Strictly — Click to get $15 OFF your purchase Follow me! Instagram https://www.instagram.com/strictanonymous/ X https://twitter.com/strictanonymous?lang=en Website http://www.strictlyanonymouspodcast.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices
Our February episode of Talkin' Texas features a conversation about whether or not putting squeeze butter on salsa is a good idea, introduce our new sponsor Karbach Lager, and we discuss the next batch of new episodes of The Daytripper launching on PBS and YouTube this month.
Jeff Abraham, CEO of Promescent called in to talk all about premature ejaculation, maximizing pleasure in the bedroom and more. Tune in to hear him discuss how and why guys are embarrassed by premature ejaculation and why they shouldn't be, the physical reasons for PE vs the mental ones, how long it takes the average male and female to have an orgasm and the gap that exists between the two, the “layering effect” that can happen due to lack of communication about the orgasm gap, how many guys have chronic PE vs. acute PE, the typical age premature ejaculation can show up for a guy, how Promescent delay spray works without transferring to a partner and how and why that's the sole differentiator from other sprays out there, why guys should be honest about using delay spray and how they can bring it up to their partner, the delay wipes vs the delay spray and who they are both made for, how many men actually suffer from premature ejaculation and how some men have actually wired themselves into it, their newest supplement that helps both men and women in the bedroom, how and why guys are masturbating more now then ever, the Go Solo product they created that guys can can use while masturbating 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://www.promescent.com/STRICTLY15 For 15% off Promescent's Delay Spray https://bluechew.com — Get 10% OFF your first month of Bluechew GOLD! Use code: STRICTLYANON https://butterwellness.com Get the Butter massager and get 20% off your whole order https://www.quince.com/strictlyanon — For premium quality Quince clothing plus FREE shipping and 365 day returns https://vb.health — To get 10% off DRIVE BOOST by VB Health use code: STRICTLY PikaVibe.com/Strictly — Click to get $15 OFF your purchase 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
Angelica's crossdressing might be ruining his relationship and he called in to talk all about it. Tune in to hear all the details including the first time he realized he was into crossdressing, how he felt when he first fully dressed up, when and how he got caught and how they reacted, how he and when he started going out to a drag bar dressed up and what he'd do while he was there, the first girl who asked him to dress up an wear make up and how she reacted when she found out he was into crossdressing, how she allowed him to dress up at home and outside of the house after they got married and why she divorced him, the next woman he met and how she encouraged him to start taking hormones, the changes that happened when he went in them, why she's now not into his dressing and hormones and what he plans to do about it 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 ANGELICA plus my other female guests + hear anonymous confessions + get all the episodes early and AD FREE plus exclusivess episodes, join my Patreon! It's only $8 a month for Hosers and $10 for Crossdressers. 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://learn.nocd.com/strictly If you're struggling with OCD or unrelenting intrusive thoughts, NOCD can help. Book a free 15 minute call to get started https://butterwellness.com Get the BUtter massager and get 20% off your whole order https://www.quince.com/strictlyanon — For premium quality Quince clothing plus FREE shipping and 365 day returns https://vb.health — To get 10% off DRIVE BOOST by VB Health use code: STRICTLY PikaVibe.com/Strictly — Click to get $15 OFF your purchase https://beducate.me/pd2540-anonymous— Click here to take the quiz and get your personalized roadmap to sexual happiness 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
Which butter should you be going for and where can you get it? Progressive overload, soreness and other program design discussions and we go down memory lane with clowns.Join The SwoleFam https://swolenormousx.com/membershipsDownload The Swolenormous App https://swolenormousx.com/swolenormousappMERCH - https://papaswolio.com/Watch the full episodes here: https://rumble.com/thedailyswoleSubmit A Question For The Show: https://swolenormousx.com/apsGet On Papa Swolio's Email List: https://swolenormousx.com/emailDownload The 7 Pillars Ebook: https://swolenormousx.com/7-Pillars-EbookTry A Swolega Class From Inside Swolenormous X: https://www.swolenormousx.com/swolegaGet Your Free $10 In Bitcoin: https://www.swanbitcoin.com/papaswolio/ Questions? Email Us: Support@Swolenormous.com
Rod, Mo, Alex, and Chile talk about Houston being one of the top cities for Only Fans, tell you what peanut butter raises are, and then in the final hour of the show it's Open Phones Friday.
This is a Vintage episode from 2011.Episode DescriptionMark Pascal and Francis Schott open the show with reflections on family vacations and the waning of independent restaurants where distinctive dishes are still made in-house.They are joined by Gabrielle Hamilton, chef and longtime owner of Prune in New York City, for a candid conversation about her memoir Blood, Bones & Butter and the experiences that shaped her life in food. Gabrielle reflects on her upbringing, her restless teenage years traveling and cooking, and the path that ultimately led her to the kitchen.The discussion explores the pressure of culinary fame and wealth, and why authenticity and independence have always mattered more to Gabrielle than attention. Insightful, opinionated, and timeless, this episode captures a chef—and an industry—at a pivotal moment.Timestamps00:00 – Opening banter: travel, family, and restaurant culture09:18 – Gabrielle joins the conversation17:08 – Early life, travel, and formative experiences27:57 – Prune: food, philosophy, and hospitality33:10 – Iron Chef, fame, and closing thoughtsGuest BioGabrielle Hamilton is the chef and longtime owner of Prune, the influential New York City restaurant. She is the author of the bestselling memoir Blood, Bones & Butter, which chronicles her life, travels, and uncompromising relationship with food.Guest InformationBook: Blood, Bones & ButterThursday, February 5 Michter's Whiskey Tastinghttp://stageleft.com/event/2-5-26-michters-whiskey-tasting/Wednesday, February 25 Martinelli Wine Dinner https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe
We are Virginia Sole-Smith and Corinne Fay and it's time for a BONUS January Indulgence Gospel!This episode is free for everyone. If you enjoy it, consider a paid subscription to Burnt Toast! It's the best way to support our work and keep this an ad- and sponsor-free space. You'll also get behind some of our most popular paywalled episodes like:
On this week's episode the guys discuss snow, ice, Tropic Thunder, Quantum Break, slapping coffees at church, reading and listening through The Bible, Highguard, and so much more! – http://linktree.com/thegmgpod – All of our links can be found on the LinkTree link including our audio podcast (Apple, Spotify, etc.), YouTube, Twitch streaming channels, Discord, Patreon, GMG Merchandise, X, Facebook, Instagram, and E-Mail. – Listen as Lucas, Patrick, and Ryan talk about video games, TV, movies, sports, Jesus, but most importantly, life...the greatest and most difficult game of all. And you shouldn't go at it alone, so we are gonna do it with you on this fine morning.
Trump is clearly focused on building a legacy in his second term with his domestic vanity projects and dramatic foreign interventions. But his actual legacy is shaping up to be defined by his lack of progress on affordability.Read the article here: https://mises.org/mises-wire/trumps-embrace-economic-leftism-will-destroy-legacy-hes-desperately-trying-buildBe sure to follow the Guns and Butter podcast at https://Mises.org/GB
Chris came out as bi to his wife and now they have an open marriage and he called in to talk all about it. Tune in to hear all the details including how he was raised and what happened to him when he was younger and how it all made him hide his interest in guys as well as his interest in sex in general, how and why he wound up cheating and why he decided to tell his wife everything including him being bi, how his wife felt about it, how he eventually copped to also being into hotwifing and how that led to her first experience, their first trip to an adult resort and the black guy she met on the beach and hooked up with and the playroom hook-ups they took part inn, the Bi-week at the resort they went to and why his wife didn't engage while he hooked up with guys, the stigma around guy on guy action and how his wife eventually came around to accepting it and ow that coincided with him accepting it in himself plus a whole lot more. GET A COPY OF MY BOOK! Strictly Anonymous Confessions: Secret Sex Lives of Total Strangers. Short, super sexy, TRUE stories. GET YOUR COPY HERE: https://amzn.to/4i7hBCd To see HOT pics 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://learn.nocd.com/strictly If you're struggling with OCD or unrelenting intrusive thoughts, NOCD can help. Book a free 15 minute call to get started https://butterwellness.com Get the BUtter massager and get 20% off your whole order https://www.quince.com/strictlyanon — For premium quality Quince clothing plus FREE shipping and 365 day returns https://vb.health — To get 10% off LOAD BOOST by VB Health use code: STRICTLY PikaVibe.com/Strictly — Click to get $15 OFF your purchase https://beducate.me/pd2540-anonymous— Click here to take the quiz and get your personalized roadmap to sexual happiness 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
This discussion features: Judah Thomas, David LaManna, Ben Cossette, Johnny V., James Gowell, and Tim Nicholson.Edited by: Tim NicholsonIn Week 7 we continue our study on Hebrews 4 through 6 and we encourage you to read along with us. Hebrews says God's Word isn't a butter knife—it's living, active, and sharp, and we talk about what it looks like to stop using the Bible for comfort-only Christianity and start letting it form us into people who actually rest in Christ, not in control.Then we zoom in on the good news: Jesus isn't a vague spiritual concept, He is the actual High Priest. He sympathizes with our weakness, invites us to come boldly for mercy and help, and leads us into maturity.Help us spread the word about Thriving in the Word—and thanks for being part of the family. Have a blessed day.More info: www.thrive.church Give: www.thrive.church/give/ Need prayer? prayer@thrive.churchThis is a presentation of Thrive.Church © All Rights Reserved
Tina is a hotwife and she called in to talk all about it. Tune in to hear all the details including when her husband told her he was into hotwifing and how she felt, how he started posting naughty pics of her online and how she felt about it and how it led to them attending a gangbang at an adult theater, what went down there including her hooking up with 4 guys, the young guy she was with later that same night and what went down, how and why her hubby never joins in and what he enjoys doing instead, the next guy she met up with at the hotel and what went down, how and why she now prefers hoking up with black guys, the night she did two guys one after another and what went down, the recent guy she hooked up with who had a tiny d and how and why she really enjoyed him, how and why she enjoys watching the videos and pics her husband takes plus a whole lot more. Reddit Urbancowgirl619 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 TINA plus my other 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://learn.nocd.com/strictly If you're struggling with OCD or unrelenting intrusive thoughts, NOCD can help. Book a free 15 minute call to get started https://butterwellness.com Get the BUtter massager and get 20% off your whole order https://www.quince.com/strictlyanon — For premium quality Quince clothing plus FREE shipping and 365 day returns https://vb.health — To get 10% off LOAD BOOST by VB Health use code: STRICTLY PikaVibe.com/Strictly — Click to get $15 OFF your purchase https://beducate.me/pd2540-anonymous— Click here to take the quiz and get your personalized roadmap to sexual happiness 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
Dave’s back from NAMM 2026 and has a little something to share about that. Actually three little somethings, so that’s where we start. But there’s more to say about that, and it’s not yet time, so we’ll extend the NAMM discussions into next week (and beyond?). For today, well, you don't become the Sauce Boss by chasing a gimmick. You hear how Bill Wharton built a real, working-musician career by leaning hard into what felt natural to him, starting with a Datil pepper, a pot of gumbo, and a simple idea: turn the gig into a gathering. From cooking onstage on New Year's Eve 1989 to feeding hundreds of people at festivals and never charging a dime for the food, Bill shows how blending music and food transformed shows from transactions into shared experiences. By creating a kitchen onstage, he stopped entertaining people just long enough to take their money and run, and instead built something with a life of its own, something that keeps audiences leaning in and coming back. As the conversation unfolds, you trace Bill's path from top-40 bar gigs to one-man-band independence, full-band firepower, and stages as far-flung as Saudi Arabia. You hear why learning your strengths and ruthlessly discarding what doesn't matter is not selfish, it's survival. From dynamics, gear choices, and in-ear monitors to the lessons behind Blind Boy Billy, Bill makes the case that longevity comes from clarity, connection, and doing your thing without apology. The message for working musicians is direct and empowering: build the show you want to play, build the life that supports it, and keep showing up ready to give. Always Be Performing. 00:00:00 Gig Gab 518 – Monday, January 26th, 2026 January 26th: National Spouse Day Guest co-host: Bill Wharton NAMM Coverage Sponsors Ultimate Ears Professional Earthworks Audio Rock-n-Roller 00:14:31 SPONSOR: Squarespace. Check out https://www.squarespace.com/GIGGAB to save 10% off your first purchase of a website or domain using code GIGGAB. 00:16:21 Guest co-host: Bill Wharton 00:18:41 How to become a sauce boss magnate…while also being a musician Bill found the Datil pepper. Spicy and flavorful. People would eat all the sauce at his house So he made Liquid Summer hot sauce But he wanted to sell hot sauce at gigs. December 31, 1989 – made a pot of gumbo on stage to demo the hot sauce No one would ever have to pay for for my gumbo… 240,000 bowls later, here we are! 00:23:26 Blending music and food. It's better than entertaining people, taking the money, and run! 00:25:12 Food and music are good together Every good party has everyone hanging out in the kitchen Bill creates the kitchen on stage 00:26:33 That first Sauce Boss gig 00:28:16 It has a life of its own and takes care of itself It took 3.5 hours to know that this was going to work long-term 00:30:38 Bill: “Always looking for something distinctively mine…something unique” It's hard to do your own thing. 00:33:15 The typical sauce boss gig means cooking for 100 (or more) people 400 people at a festival (it took TWO pots of gumbo) 00:35:07 From Florida to Saudi Arabia Sauce Boss plays/cooks at an Air Force base in Saudi Arabia 00:37:09 A soul-shouting picnic of Rock and Roll Brotherhood One or two 75-minute sets The show never ends 00:40:16 Learn, and then KNOW your strengths Started playing top-40 gigs as a kid …and then realized that's a rat trap. Bill made a point of putting only the stuff that matters to him in his day…and his show. Being “greedy” about putting my thing out there. If I can do this, you can do this Discard the things you don't enjoy, embrace the things you do. Story Time, it turns out! 00:43:23 Jimmy Buffett wrote a song about the Sauce Boss – “I Will Play For Gumbo” Playing a gig at Jimmy Buffett's club in New Orleans… and Jimmy was there! “This is the best (bar) band I've seen in a long time.” 00:47:13 Where did “Sauce Boss” come from? Tobacco Road, in Miami 00:49:47 Bread and Butter is the One Man Band “But I have a music problem, and I like jammin' with my buds!” There's something that happens when you have a little more firepower of a full band 00:53:13 Bill is his own funky one-man band with a kick drum, hi-hat, and a guitar 00:55:16 Dynamics are everything in terms of keeping a crowd 00:57:09 Bill's thoughts on in-ear monitors Future Sonics 01:02:17 Gear Gab: Create a portable screen/keyboard/mouse for your home studio 01:06:24 The Life and Times of Blind Boy Billy A songbook, a recipe book, and Bill's memoir. 01:09:29 Gig Gab 519 Outtro Follow Bill Wharton, the Sauce Boss Contact Gig Gab! @GigGabPodcast on Instagram feedback@giggabpodcast.com Sign Up for the Gig Gab Mailing List The post Gumbo, Gigs, and Grit: Bill Wharton's Sauce Boss Path — Gig Gab 518 appeared first on Gig Gab.
Layla called in to answer a few questions with me, including who should pay, how women feel about guys who chase, and then Kathy discusses how to have a successful booty call. Tune in to hear all the details including how women feel about men paying for everything, why manners are key and why they still matter, Kathys date who didn't pay and how she felt about it, the one guy who paid for everything and how she felt about him, how expensive it is to be woman and why that matters when dating, who should do the chasing while dating and why, how Kathy use to chase and why she won't anymore, how to have a successful booty call and what that even means, the things you should do as well as the things you shouldn't do to avoid any kind of drama when you just want to bang someone, how Kathy rolls when it comes to her body calls and why most have been successful, the one booty call guy who caught feelings and why, 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://learn.nocd.com/strictly If you're struggling with OCD or unrelenting intrusive thoughts, NOCD can help. Book a free 15 minute call to get started https://butterwellness.com Get the BUtter massager and get 20% off your whole order https://www.quince.com/strictlyanon — For premium quality Quince clothing plus FREE shipping and 365 day returns https://vb.health — To get 10% off LOAD BOOST by VB Health use code: STRICTLY PikaVibe.com/Strictly — Click to get $15 OFF your purchase https://beducate.me/pd2540-anonymous— Click here to take the quiz and get your personalized roadmap to sexual happiness 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
Subscribe to our channel: / @optispan Get Our Newsletter (It's Free): https://www.optispan.life/The new Dietary Guidelines for Americans just dropped—and we're breaking down what's actually good, what's questionable, and what the science really says. From the flipped food pyramid to the controversial alcohol recommendations, we cover it all. Plus, a full page-by-page reading of the entire 10-page document with expert commentary.This video was produced by One Billion Media, an agency that specializes in YouTube virality for health brands and experts. Learn more about their work here:https://onebillionmedia.com/Timestamps02:04 The pyramid is upside down now?!04:50 MyPlate vs. 1992 pyramid vs. today06:12 The real shift: Whole foods over nutrients09:06 The 5 takeaways everyone needs to know09:54 Where science and politics collide14:24 Why they removed alcohol limits17:37 Reading the full document (with commentary)22:56 How much should YOU actually eat?23:52 Protein is king now27:35 Veggies & fruit: They lowballed it29:42 Butter and beef tallow made the list31:24 Do you actually need whole grains?32:24 The war on processed foods37:32 Sodium & alcohol: The real numbers39:58 What to feed babies & toddlers46:31 Pregnancy & breastfeeding nutrition49:23 Why older adults need to eat cleaner50:52 Can diet reverse chronic disease?52:10 Vegan? Here's what you're missing54:30 Final verdict & what actually mattersDISCLAIMER: The information provided on the Optispan podcast is intended solely for general educational purposes and is not meant to be, nor should it be construed as, personalized medical advice. No doctor-patient relationship is established by your use of this channel. The information and materials presented are for informational purposes only and are not a substitute for professional medical advice, diagnosis, or treatment. We strongly advise that you consult with a licensed healthcare professional for all matters concerning your health, especially before undertaking any changes based on content provided by this channel. The hosts and guests on this channel are not liable for any direct, indirect, or other damages or adverse effects that may arise from the application of the information discussed. Medical knowledge is constantly evolving; therefore, the information provided should be verified against current medical standards and practices.More places to find us:Twitter: https://x.com/Optispan_IncTwitter: / mkaeberlein Linkedin: / optispan Instagram: / optispan_ TikTok: / optispan https://www.optispan.life/
Coffee on Shabbos: Freshly Brewed; Instant Coffee (freeze dried vs spray dried); Butter; Salt; Additives; Instant coffee with fresh coffee grinds; Liquid coffee concentrate. See seforim by Rabbi Cohen at www.kashrushalacha.com
We are Virginia Sole-Smith and Corinne Fay and it's time for your January Indulgence Gospel! Today we are talking about former restaurant critic turned diet crusader Pete Wells—and why the New York Times always spends January turning into a women's magazine from hell. CW for discussions of intentional weight loss and lazy fat jokes (from Pete), including some that are offensive to both humans and bassett hounds. You do need to be a paid Just Toast subscriber to listen to this full conversation. Membership starts at just $5 per month!Join Just Toast!Don't want an ongoing commitment? Click "buy for $4!" to listen to just this one.
Where are you listening from?Start with a pan, end with a choice. We're making a bright, lemony sheet pan cod with crisp potatoes and garlicky greens, then finishing with a silky lemon butter you can keep classic or infuse to taste. It's flavor-first cooking for real life, fast, flexible, and friendly to every kind of diner at the table. This recipe comes from Chef Adam Vandermay of Your Canna Chef.If you've been curious about cannabis cooking but want control, clarity, and great food, this episode shows how to bring it all together on one pan. Subscribe, share with a friend who loves weeknight cooking, and leave a review to help more home cooks find smarter, safer, and tastier ways to make edibles.Even a short t-break has benefits! Jump into the challenge and break for as long as feels right for you! Join in here. Not ready? Find the Fresh Start Complete 30 Day Tolerance Day Program on Amazon. Support the show Visit the website for full show notes, free dosing calculator, recipes and more.
On this episode of Vitality Radio, Jared introduces a new series: The Vitality Verdict: Beyond the Headlines—designed to cut through the noise (and the politics) of natural health news and give you a clear, evidence-based perspective you can actually use. Using the newly released 2025–2030 Dietary Guidelines as the first case study, Jared breaks down what changed and why it matters for real life—especially for school lunches, WIC, and other programs that shape how millions of Americans eat. He also examines conflicts of interest on both sides of the debate and delivers his bottom-line Vitality Verdict on what this shift means for your health choices going forward.Products:Vitality Radio POW! Product of the Week: ZHOU Creatine Gummies BUY ONE GET ONE FREE! A $34.99 value! PROMO CODE: POW24Additional Information:RealMilk.comThe Westin A. Price FoundationVisit the podcast website here: VitalityRadio.comYou can follow @vitalitynutritionbountiful and @vitalityradio on Instagram, or Vitality Radio and Vitality Nutrition on Facebook. Join us also in the Vitality Radio Podcast Listener Community on Facebook. Shop the products that Jared mentions at vitalitynutrition.com. Let us know your thoughts about this episode using the hashtag #vitalityradio and please rate and review us on Apple Podcasts. Thank you!Just a reminder that this podcast is for educational purposes only. The FDA has not evaluated the podcast. The information is not intended to diagnose, treat, cure, or prevent any disease. The advice given is not intended to replace the advice of your medical professional.
Even hawkish foreign policy scholars admit that changing the US security setup in Greenland is unnecessary. Its supply of raw materials is also nothing special. There isn't even a ton of money to be made for crony companies. This is purely about Trump's ego, and it will cost taxpayers a lot.Read the article here: https://mises.org/mises-wire/greenland-trumps-follyBe sure to follow the Guns and Butter podcast at https://Mises.org/GB
Struggling to put together easy, satisfying weeknight meals during these chilly winter months?This week, we're taking the guesswork out of meal planning and sharing ten fast dinners for nights when you don't want to rely on takeout or make an extra trip to the grocery store. All quick. All comforting. All genuinely delicious.By the end of this episode, you'll:Discover flavorful ways to turn a single package of ground beef, turkey, or pork into a dinner that rivals your favorite takeoutLearn a simple tofu technique that transforms it into a craveable, meatless mainExplore pasta dishes beyond spaghetti and red sauce — think silky sauces, peppery greens, toasted breadcrumbs, and brothy bowls of comfortPress play now and walk away with a handful of reliable weeknight dinners you'll want to make on repeat all winter long!***Links: Turkish pasta by Rachel Perlmutter for The Kitchen (sub red pepper paste, or with a few roasted bell peppers, with a spoonful of tomato paste) Salad pasta, by Anna Stockwell for Epicurious 10-minute Thai Basil from The Woks of LifeEgg Roll in a Bowl by Ree Drummond Garlic butter steak bites by Coco Morante for Simply Recipes, and easy mashed cauliflower from Joyful Healthy EatsChicken with mustard cream sauce, by Sarah Carey for Martha Stewart30-minute gado gado bowl by Minimalist Baker Salmon patties by Nagi Maehashi of Recipe Tin Eats I can't believe it's not chicken (it's tofu!) by Nisha Vora for NYT Cooking (unlocked)Butter beans, paprika, and piquillo peppers, excerpted from Three: Acid, Texture, Contrast by Selena Kiazim***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at
Breaking News about Memphis In May and SmokeSlam starts of the Shootin' The Que podcast today. Heath is joined by special guest Mike Starr of Blazing Star BBQ to talk about what went down and how it changes up Memphis in May this year. They also jump into one of their favorite topics: bourbon. There's a lot to digest in today's episode, so stick around!0:00 - Start0:35 - Mike Starr's Story4:40 - Breaking MIM News10:10 - Let's Be Honest About SmokeSlam18:10 - Life Fire Has Grown In Popularity30:35 - Talking Bourbon: The Good, The Bad, The Overrated46:40 - Mike Starr's BBQ Business56:30 - What's Next For Blazing Star BBQ?Join our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesAffiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to youHeath Riles, pitmaster• 81x BBQ Grand Champion,• 2022, 2024 & 2025 Memphis in May World Rib Champion • 2025 Memphis in May Grand Champion • Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections#podcast #food #blazingstar #barbecue #memphisinmay #mim #competition #breakingnews #livefire #bourbon #best #seasonings #sauces #rubs #whatsnext
Today on the show we talk to Sarah Helm from the NZ Drug Foundation, and Jerry reveals the best chicken sandwich he's ever had. Plus Manaia has some admin around attending a Linkin Park concert, and we ask what you're using AI for.See omnystudio.com/listener for privacy information.
I got a new chronic illness! time to dish ha ha ha. this week's review is about Asako Yuzuki's book Butter and the madness of dietary requirements. text version on our website if you want it : ) sign up to our patreon @ 1 pound a month to join our discord its a very nice internet place
Skip to the start of the recap: In today's solo recap, Vanessa unpacks the most important takeaways from her conversation with Dr. Nick Barringer—former U.S. Army officer, researcher, and Registered Dietitian—whose work with tactical athletes and elite military populations reveals what really happens to the body during fat loss, stress, and recovery. This episode explores why so many people lose muscle when dieting, how PSMF and ketosis fundamentally change the equation, and what most fat-loss advice gets wrong.
Milk production is up 4.5% — but somehow, milk is clearing. Something doesn't add up. In this episode of The Milk Check, the team uncovers the shifts reshaping dairy economics in 2026. Ted Jacoby III leads a classic market roundtable with the Jacoby team to unpack what they're seeing as dairy transitions out of the holiday demand season and into early-year reality. Despite 4.5% year-over-year milk production growth, milk is clearing in many regions. Cheese and butter markets are under pressure, but inventories aren't yet burdensome. Protein markets remain tight. And nonfat dry milk is showing surprising strength. So what's going on? In this episode, we cover: Why added processing capacity may be masking where supply is really long How cheese and butter are absorbing milk that would normally back up at the farm Why protein demand is tightening skim solids and whey markets Whether nonfat's recent rally is real or a phantom And which dairy market narratives the team thinks are wrong right now If you're trying to make sense of conflicting signals across milk, fat, protein and powder, this episode delivers the context behind the numbers. Listen now to The Milk Check episode 90: The Market is Lying to Us. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check Ted Jacoby III: [00:00:00] Am I just being a conspiracy theorist? Diego Carvallo: I would probably bet a little bit on that conspiracy theory. It could be. It could be possible, Ted. Who knows. Ted Jacoby III: Welcome to the Milk Check from TC Jacob and Company, your complete guide to dairy markets, from the milking parlor to the supermarket shelf. I’m Ted Jacoby. Let’s dive in. We’re on the new side of the New Year. It is January 12th. we’re gonna have a classic market discussion today. Things have started to settle down from the holidays and I thought it would be a great idea just to share with everybody what we’re seeing in the markets as we’re transitioning from the high-demand season into the low-demand season. We have our usual suspects today. We have my brother Gus who manages our fluid group. We’ve got Josh White, head of our dairy ingredients group. We have Joe Maixner, head of all of our butter sales. Mike Brown, our Vice President of Market Intelligence, and myself. So, we’ll start with milk, Gus. What’s it look like right now? Gus Jacoby: It certainly isn’t tight, but it isn’t really long either. I think the November milk production was up [00:01:00] 4.5% and that typically would be fairly significant in areas where there isn’t a lot of additional processing capacity. One would think it would be very, very long with that kind of growth, but we’re not seeing that. Areas like the upper Midwest, Mideast, those areas are not as long as we thought they would be. I don’t want to act as if it’s tight. That’s not the case. Through the holidays, there was still plenty of milk that was around. But I think here as we climbed out of the New Year holiday and into mid-January, things have gotten fairly what we would say in balance. And that’s a little bit alarming considering that type of milk production growth. Ted Jacoby III: Why do you think that is? Is it just all the new capacity from all the new plants that have been built, or what else is going on? Gus Jacoby: Well, certainly in that western, upper Midwest and Southwest region, upstate New York as well, there’s been a lot of processing capacity that’s been added. So, those areas have been able to soak up that extra milk. I think milks travling a bit but I also think folks have found a little bit more efficient avenues to place the milk after dealing with some length over the past year [00:02:00] or so. But there’s a little bit of a question mark I have in the back of my mind as to how efficient we’ve been able to do so. Typically, when we have this kind of large growth, anything north of 4% is large, and large enough to be concerned about. But nonetheless, the processing capacity is significant. We don’t wanna discount that. But one can certainly wonder why in areas like the Mideast, where you haven’t really added a lot of production capacity here recently, why we aren’t seeing a bit more milk floating around. Ted Jacoby III: You think it’s just domino effect type things? Where, as milk is tighter in New York, so none of that milk is going into the southeast or into Appalachia, therefore it’s gotta be pulled from the Mideast? Gus Jacoby: Ted, that might be a part of it. I think domino effect is certainly going on here. There’s some areas of the country that don’t have enough milk because of that additional capacity we discussed. But having said all that, I think there’s some question marks out there right now as to why it isn’t a bit longer in certain parts of the country. Ted Jacoby III: What about some, I’ll call it non-traditional demand growth, and what I mean by that is things [00:03:00] like ESL or some of the protein drinks? It looks like there have been new brands showing up on the supermarket shelf lately. Gus Jacoby: If you’re alluding to areas like UF milk or high-protein fluid products there is certainly a lot of demand in that Class I, Class II segment of our industry. Add in the fact that you have a lot of demand for fortification solids for cheese plants, skim can seem a little bit tight right now, and there’s some logic behind that, but I don’t think there’s enough ultra filtration capacity right now to satisfy demand. So, if milk is going in that direction, there isn’t enough UF units out there, I think, to fill that void. And I wouldn’t say that’s the reason why we’re tightening up milk supplies by no means. In some parts of the world, yes, that might be the case, but that’s pretty small in the grand scheme of things. Ted Jacoby III: On the fluid side, is skim solids slash dairy protein tighter than the butterfat side? Gus Jacoby: Absolutely it is. Yes. I don’t think there’s any question about that. You’ve got two things driving [00:04:00] that. Too much butterfat requires cheese plants to gather more fortification solids, and the demand for protein right now is through the roof. You’re gonna have it hit from both sides and they’re hitting pretty strong. Ted Jacoby III: Could that extra skim solid slash dairy protein demand be what’s tightening up the milk market? Are we seeing it, for example, in lower cream multiples? Gus Jacoby: There still is plenty of cream around, to answer that question directly. I just don’t think there’s enough UF processing capacity at this moment in time to say that it’s tightening milk by any means. Ted Jacoby III: Could it be cheese plants taking the milk directly off the farm but spinning off a lot more cream? Gus Jacoby: I would say some of that is gonna go on. Yeah. ’cause there’s not enough fortification solids to be had, or at least not at the price the cheese plants are gonna be happy with. Cheese plants, even though they might prefer UF at times, they’ll take different types of skim solids and that certainly will tighten up that skim side of the market. That, combined with the fact that the protein sector is short, certainly you’re gonna have that element in our [00:05:00] market right now. I just think there’s enough milk out there, Ted, and not enough protein, isolation capacity of any sort to be the main reason as to why you’re not as long on milk as you think you should be. Ted Jacoby III: You know, I’ve had a theory going for a little while that all this extra capacity we’ve added, a lot of it is cheese capacity, and I feel like this time around, we’ve just transferred where we’re feeling the length. We’re not necessarily feeling the length in milk like we usually do. Instead, there’s enough processing capacity to get all that milk and to make cheese out of it. And therefore, we’re seeing the length in cheese, and we’re seeing the length in butter. And that’s why those two markets have been under so much pressure lately, whereas the milk market seems to be in balance. We’ve just moved down the supply chain a little bit where the length is manifesting. Does that make sense? Gus Jacoby: A little bit? Yeah. Mike Brown: It Does Make sense. Where you have new plants, they wanna be full. They’re cheese plants. They’re gonna try to fill those plants with milk to the extent they can market product, which is becoming a [00:06:00] concern as we see the CME cheese price continuing to drop. We’re also reaching a point when fat is very high, you can’t afford to fortify cheese vats because your skim solids price is high relative to fat. Right now everything’s kind of low, but powder relative to cheese, is as high as it’s been in quite a while. If you have revenue from waste stream, fortifying with nonfat or skim solids makes a whole lot of sense. But if you’re paying that full price for the casein portion of that skim, it gets closer again now too. It’s a little different situation than it’s been in a while. I don’t think Gus could be any more right about the need for more ultra filtered capacity. I’m just curious where it’s gonna show. Because the demand certainly seems to be there. Ted Jacoby III: If there’s one place where I think maybe we’re underestimating demand, it’s in that ESL protein space. And I agree with Gus, there’s probably not enough capacity to really manifest all of that resting demand or untapped demand, but I bet we’re maximizing that supply chain everywhere we can, especially given what we’re seeing in the whey protein [00:07:00] market right now. And it doesn’t show up in the data really clearly. You’re up four and a half percent in milk. Some of that is, we’re still measuring against weakness and we’re measuring against the bird flu outbreak that was happening a year ago. I just think there’s also some demand there possibly in that space that isn’t really showing up in the data in a way that makes it clear to everybody we’ve got some good demand in a couple of places. Having said that, I also think we’ve got more than enough cheese right now. We’ve got more than enough butter right now. But in both cases, and I’m gonna throw this at Joe I don’t think the inventories, at least what’s showing up in the cold storage data is telling us the inventories are burdensome yet. And that might just be when we are in the calendar, but it could just be we’re finding new places for demand. Joe, what are your thoughts? Joe Maixner: Yeah, inventories are definitely not burdensome right now. We’re coming off of pretty good draw down over the holiday season. Obviously, we’re really early into the inventory build period. But demand overall, coming back from [00:08:00] the holidays here, has been pretty strong out of the gate for the New Year. Everybody’s coming back to the office. They’re seeing these very depressed prices. And there’s been a lot of interest in both spot volume, building up some inventory on some spot buys, as well as some additional contract volume for the remainder of the year. So, going back to your comment on inventories, the one thing we always have to keep in mind with looking at cold storage is that number is all types of butter sitting in warehouse inventories. When it comes to pricing, the only thing that matters is 80% CME eligible bulk. We still have a fair amount of salted bulk, especially the older production, in people’s hands, and that has been showing up in the marketplace. A lot of that’s because there was not a lot of micro fixing for the holiday season. Cream was plentiful. People were making plenty of product outta fresh cream as opposed to reformulating that older butter into the retail pack. I think that there’s not a lot of fresh production being made right now [00:09:00] in the salted variety. We could see a nice little price pop here in the coming months once that older product becomes ineligible on the CME. Ted Jacoby III: It’ll be interesting to watch. It’s funny, I think there’s some interesting similarities, not with the old crop, new crop issue, but just some similarities on the cheese side. There’s an old saying about an anticipatory bull market where people start driving up the price ’cause they’re afraid of not having product tomorrow. This just feels like an anticipatory bear market where the inventory levels in cheese aren’t saying that we’ve got a massive amount of length and oversupply of cheese. But you can’t help but wonder if the reason the price is so low is because there is no one out there, both because they’re looking at their forecasted demand for their product and they’re looking at the forecasted milk supply, there’s just no one out there who has any worry about being able to get the cheese they need tomorrow. And so there’s no reason for them to go out there and buy the cheese today and tie up their capital when they’re pretty confident they’re gonna be able to get it tomorrow, maybe even at a lower price. And I get the feeling that there’s some similarities [00:10:00] in the butter market, too. But let’s switch over to the powder side. We’ve been talking about the strength in the protein market for a while, but lately we’ve been seeing some strength in the nonfat market. Diego, is that real strength is that long-term strength? Have we found a bottom in nonfat, what’s going on there? Diego Carvallo: Ted, it’s a very, very interesting question. It’s something everybody’s discussing and commenting about, right? The nonfat market feels like it’s way tighter, the spot market, than what most people were expecting. Right. And the funny thing is everybody has a different theory on what could be happening. We’re not sure what’s gonna happen in the coming months, but there’s definitely a few theories on why this market could be tight and why we’re seeing this kind of short covering rally that we saw in the past two weeks. There’s theories about more UF capacity in areas like the Midwest, which is creating a premium for that product in that region. There’s also theories of some plants in California [00:11:00] mainly being down during the months of November and October, which could have also created a shortage of product that needed to be delivered. Some point also to Mexico or the domestic market stepping in when prices reach the $1.10 or $1.15s and buying decent volumes. But the fact of the matter is, market is a little bit tighter, way tighter than what most anticipated at this period. At the same time, most people are expecting because of ample availability of milk in regions like California, that the market is gonna have to start building inventories because we are, I don’t know, 15 cents or 20 cents higher per pound than Europe. So we’re definitely not gonna be able to export a lot of product to Asia, to the Middle East, or to even Latin America at these prices. So, yeah, the market is tight, but the medium-term outlook is still that we’re gonna [00:12:00] see plenty of pressure. Ted Jacoby III: Any difference in price right now between skim milk powder and nonfat dry milk? Diego Carvallo: That differential between the two has shrank has been smaller because if you talk to most plants in California, everybody’s running nonfat at full capacity. Their plants are almost all of them at full capacity and nobody’s making skim this time of the year. It’s a throughput matter. They try to make as much nonfat as possible when they have plenty of milk. Ted Jacoby III: Interesting. You’d think if prices were going up in the U.S. but not going up in Europe, it would widen, but it’s actually shrinking. That’s wild. Diego Carvallo: Exactly. Yep. And with the U.S. making a lot of nonfat, all of that is gonna go into NDPSR, there should be pressure. At the same time, this week we have the ONIL tender, which most of the market is expecting a result and following it closely because if Europe doesn’t sell that tender, they’re gonna have more product and more pressure on their product. Ted Jacoby III: Makes sense. [00:13:00] Well, Europe’s had some surplus milk as well. Is it possible this market in the U.S. is popping because some of the European traders want it to pop so they can make sure that they clear the excess European product? Or am I just being a conspiracy theorist? Diego Carvallo: I would probably bet a little bit on that conspiracy theory. It could be. It could be possible, Ted. Who knows. Ted Jacoby III: Got it. All right. Sounds good. Josh, what’s going on in the whey market? We just keep talking about tight. Has anything changed? Josh White: No. It remains pretty tight. I think the whey protein demand seems strong. I will say coming into the year I’ve seen more product trade on the spot market, which is interesting. But the tale or the storyline is that that spot trade is still met with good demand and those prices are all still higher than the first quarter negotiated prices to many of the large users, meaning that there’s still good demand at these high prices, and the consumer hasn’t even seen these high prices yet. So it seems like it’s the same in Europe. First quarter is pretty much locked. Second quarter maybe there’s more vulnerability, but at the moment, I think that the [00:14:00] majority of the market would bet that we remain firm through the second quarter maybe even see some higher prices. I think what’s interesting if you look at the market is on the sweet whey powder side, you’ll have Europeans even comment that the whey market is a little bit firm, but they’re quite a bit lower than our price right now. And if you look at the forward futures prices, we have a classic short market. It’s inverted. It’s significantly inverted. And it’ll be curious to see if we really have that much additional sweet whey powder to either move the prices lower or we get enough demand pushback and reformulation to result in some extra product being available. But at the moment, across most of the whey complex it’s fairly firm, which I think tells the story. I mean, we went through the northern hemisphere’s lower milk production months, albeit we’re reporting really high year-over-year numbers, as you commented, compared to bird flu of a year ago in the West. People have had every incentive to place milk in any utilization other than butter and powder over the last few [00:15:00] months, and the market seems to be doing that. In addition to all of the other little comments, it feels like consumers knew that and really ran their supply chains pretty thin. And coming out of the holiday period, there is some short covering happening. Whether that’s just a derivative, speculative position short covering, physical short covering, it’s happening. In addition to that, when we look at the U.S., you can’t paint with a broad brush. The west seems to be running a lot of powder. The Midwest is not. And so that’s created a little bit of a tight situation here. So when you add the demand in Mexico for nonfat you add Midwestern pipeline filling, it’s enough that our spot market is carrying a really big premium to the rest of the world. We’ll see if that can continue as our daily milk production increases seasonally, both here and in Europe. I think that as that continues, as milk goes up, does that directly translate to butter and powder production going up? I would argue at least on some of these products, we know that the [00:16:00] WPI dryers are full. We know the WPC 80 dryers are full. I suspect that the MPC dryers are full and all of the fluid products going into those Class II products are probably full. So we’ll see if the market can handle the seasonal ramp up in production or not. And arguably, I think that’s what most of us are expecting. We’re expecting that we’ve still got plenty of milk. Then that’s gonna have some price pressure. But I also would comment that if we look back over the past few months, demand has been quite good. Global demand has been quite good. The question is, will it continue to be quite good or did we do a lot of buying in the late third quarter and early fourth quarter to refill the global pipeline? Things like Chinese New Year buying things like Ramadan buying and others, and are we gonna be met with an air pocket in demand as we start this year? Don’t know yet. The protein demand isn’t just in dry proteins or in UF for fortified milk. Mike Brown: It’s in yogurts. It’s in cottage cheese. At the same time, ice cream’s lackluster, sour cream is no better. And so that demand for [00:17:00] protein goes beyond just ingredients. On the whey side, boy, we’re gonna have to see a real shift in whey protein prices, wouldn’t we, Josh? We all know those dynamics can shift, but we’re a long ways from that. Other thing in California has got so much milk, they’re running everything full. If you look at anyone you talked the point made earlier, they can’t make SMP right now.They can’t, they are that full to the tilt. In fact, some of them are putting in production control programs again because they’ve got so much milk. Will milk move around, particularly if you can’t find a home for cheese no matter what the price is? Ted Jacoby III: The fact that California’s already running full and it’s the middle of January, which means we probably have at least a month and a half until they hit the peak of their flush. Mike Brown: Absolutely. Ted Jacoby III: That’s a Little bit concerning to me. Mike Brown: Yep. It, it should be to everyone and their spot prices show it. Cream’s been bad, and even the Midwest Class III spots are weak, but part of that’s because the cheese market’s weak. And that lag in Class III, which isn’t picked up in that weekly CME price until next month at the earliest. There’s signs that we’re seeing some shifts in the three four spread. We keep this up, [00:18:00] Ted, it’s gonna go away. Yeah. That may change where milk ends up. Ted Jacoby III: Yep. Diego Carvallo: I have a quick question, Ted. Where do you expect this extra milk in California to end up, because it seems it’s very early. I’m already hearing a lot of milk dumping in California. It seems like we’re at capacity in California. What’s the natural spill over for that milk? Ted Jacoby III: I’ve got two thoughts, but I wanna ask Gus a question first. Gus, if there’s one place where there might be extra UF capacity, would it be in California? Gus Jacoby: Perhaps, but probably not. Relative to demand. It’s limited pretty much all over the country. Ted Jacoby III: Okay. So what I’m gonna answer, in Diego’s question, first and foremost, we’ve lost a lot of milk in the Northwest. Yes. So I wouldn’t be surprised if it heads north on Interstate 10 and ends up in one of those plants in the state of Washington. That would be my first guess. My second guess would be the reason that I asked that question of Gus is they keep the butterfat in California and make butter out of it. Then they ship the UF milk to a cheese plant in the [00:19:00] southwest to extend the cheese yields there. If I were to guess it would happen in one of those two ways. Mike Brown: Diego, what you’re describing is exactly why they’ve put some production quotas back in California because they know it’s gonna get worse. And it makes perfect sense . To me, it’s gonna end up wherever the landed price is the best. On fat capacity, if California has the room to process fat, it’s gonna be in their best interest to process it. ’cause the people that buy surplus fat, outta California, that’s some of the lowest multiples in the country. Even when markets are tight. They’re not gonna wanna send that fat to Utah, Nebraska, or Washington State, or anywhere else if they can process it locally and store it. ’cause it’ll be just moving less water, it’s gonna be mm-hmm. To their benefit. And to Joe’s point. Butter markets are reasonably sound. I mean, they’re lower, but it doesn’t sound like we’re over big supply yet. But one thing we haven’t talked about much is that I think a lot of this price is gonna depend on if we keep exports strong. And that’s one of the big questions we all have. Are they gonna stay? I mean, certainly I think, Joe, listening to you talk, that’s helped a lot in [00:20:00] butter because we’re moving more than 82 overseas and we’re making more of it. On the cheese side. I’m hearing from some of the big cheddar guys that they’re still exporting cheese and relieved to do that. Prices are of course lower, but to me that’s really key. Particularly for products that aren’t as storable as powder. What are those trade markets gonna be? That may impact, where milk goes. Because even if cheese is a buck 30, if you sell it for 30 under, ’cause you have an oversupply, you’ve lost money. So that’s not something you’re gonna wanna do. Ted Jacoby III: All right. Well if I were to summarize really quickly what we’re seeing out there, I would say on the milk side, milk is clearing, which feels a little bit surprising given that we’re up 4.5%, but it’s probably due to all the extra capacity we have out there. However, on the butterfat side cream is long. Butter is long. And while we may get a new crop, old crop pop, the length probably will never fully go away. It just may be how the butterfat’s being processed and maybe we’ll have a temporary tightness in salted 80%. On the cheese side, we’re making a lot of cheese and we’re building inventories. [00:21:00] Mozzarella is feeling longer than cheddar because you can’t store mozzarella, whereas you can park cheddar in a warehouse if you want to, and that’s probably exactly what’s going on in the beginning of this year. Yes, we’ve got some exports but exports are not greater than they were at this time last year, though they may be at comparable levels, at least right now. But there seems to be a concern that that’s not sustainable like it was last year. On the nonfat side, that’s where we have some surprising tightness and we’re watching that market and we are watching it closely because there seems to be conflicting supply and demand indicators regarding where that tightness is coming from. And so our real big question is how sustainable this current tightness is. And on the whey market, whey market is strong. It’s been strong, it continues to be strong, and we haven’t really seen anything yet to change that narrative. And that in general probably sums up our dairy markets. I’m gonna ask everybody one lightning round question. What is one widely repeated dairy market narrative that you [00:22:00] think is wrong right now? Mike, I’m gonna start with you. Mike Brown: I think if there’s anything that is wrong or uncertain is how quick the response is gonna be to really, really low prices on milk supply. I still think we’re gonna take a while to back down and the folks that have really invested in and figured out the beef market are gonna be strong, but people that haven’t done that are gonna really get pummeled. So I think that’s it. How quick will we respond to the lower milk prices? How quick will market respond? It could be quicker than we think. Ted Jacoby III: You think it’ll be quicker. Mike Brown: I think it could be quicker. And I’m a good economist. I’m not gonna say it will, I’m gonna say it could, but yes, I think it could be a little quicker. Particularly with beef, with cull prices so high, there’s incentive to liquidate herds if you don’t wanna milk cows anymore right now. I’m not talking the 10,000 cow herds. I’m talking the smaller Midwest herds. Ted Jacoby III: You got it. Gus, what about you, one widely repeated dairy market narrative that you think is wrong? Gus Jacoby: I always have contrary perspectives on things. I don’t know what to tell you except, back to what I said originally. [00:23:00] Milk is just simply even with high growth production numbers, it’s not as long as some people might think in areas of the country where we haven’t added too much pricing capacity. All right. Sounds good. Diego, how about you? Diego Carvallo: I would say a lot of people are expecting farmers to be losing money at this level, and I think that’s wrong. Ted Jacoby III: They’re still making money. Diego Carvallo: Or maybe breaking even. Ted Jacoby III: All right. I like that one. Joe, how about you? Joe Maixner: I’m gonna buck Diego’s thoughts. I’m gonna go off a nonfat trend. I think that the nonfat market’s gonna continue to trend higher this year as opposed to fall back off. Ted Jacoby III: That’s a good one. That’s a good one. I will struggle with that one, but more power to you. Josh, how about you? Josh White: “This time’s different.” I don’t think this time’s any different than the prior times. I think it’s all perspective. Prices are gonna do what prices do to demand eventually. I realize that we have nuance to our markets, particularly with whey proteins, GLP-1 inspired demand, things like that. But I don’t know that I’m a subscriber to “this time’s different.” Ted Jacoby III: All right. Well, I’ll go ahead and venture mine out there, and I’m gonna have fun with it because I’m gonna [00:24:00] take the exact opposite side of the aisle from Mike and Gus, and I’m gonna say, I actually think this particular drop in prices is gonna last longer than the traditional six months. Usually you see it takes about six months for a market to bottom out and some of dairy farmer habits to change and see the market going back up. But I’m actually on the side of Diego. I think dairy farmers at this price are even still making money because they’re getting so much money from breeding to beef and in some cases from selling their manure. And as a result, their balance sheets will remain healthy. And they’re not gonna be under pressure to exit and sell their cows. I also believe that high beef prices have the inverse effect of what you would expect. And they don’t mean people will sell more cows. It actually means they’ll sell less because dairy farming’s a way of life. And so they’re gonna sell fewer cows to stay cash flow positive rather than more. And so I actually think that this one’s gonna take a lot longer than six months to adjust, but I think what’s really healthy is the fact that we have a diversity of opinions here, which means nobody really knows what’s gonna happen next. Alright guys, I thought [00:25:00] this was a great discussion. And, as it always is in the dairy industry, may we live in interesting times and this one’s not gonna be any different, is it? So thanks everybody for listening in. Great discussion today. Guys, thanks for joining us. Mike Brown: Thank you. Josh White: Thank you guys.
Wie immer beginnen wir unser Programm mit einer Diskussion über aktuelle Ereignisse. Seit Ende Dezember gibt es im Iran landesweit große Proteste. Nun hängt die Zukunft des Iran davon ab, wer länger durchhält: die Regierung oder das Volk. Mit dem Anwachsen der Proteste hat die iranische Regierung immer weniger Optionen. Danach sprechen wir über die Eröffnung von Anhörungen vor dem höchsten Gericht der Vereinten Nationen, wo darüber entschieden wird, ob Myanmar Völkermord an den Rohingya begangen hat. In diesem Fall wird argumentiert, dass die „Säuberungsaktionen" des Militärs von Myanmar im Jahr 2017 im Bundesstaat Rakhine gegen die Völkermordkonvention von 1948 verstoßen haben. Die Militärregierung von Myanmar weist die Vorwürfe zurück. In unserem Wissenschaftsteil diskutieren wir die Bedeutung einer vor Kurzem durchgeführten chemischen Analyse von Gesteinsproben unter dem grönländischen Eisschild. Die Analyse deutet darauf hin, dass die Region vor etwa 7.100 Jahren eisfrei war. Und zum Schluss sprechen wir über eine Flut von Memes auf Social Media, die auf Nicolás Maduros Trainingsanzug basieren. Der Rest des Programms ist der deutschen Sprache und Kultur gewidmet. Die heutige Grammatiklektion konzentriert sich auf Verbs with Prepositions (Part 2). Seit 2008 wird in Deutschland das „Instrument des Jahres" gewählt. Dies soll Musikinstrumente in den Mittelpunkt rücken, die zu wenig Aufmerksamkeit bekommen, obwohl sie aufgrund ihrer Vielseitigkeit viel populärer sein sollten. Das Instrument des Jahres 2026 ist das Akkordeon. In einem Interview im vergangenen Sommer mit der deutschen Fernsehanstalt ARD konnte – oder wollte – AfD-Politikerin Alice Weidel keine drei Dinge nennen, die in Deutschland richtig gut laufen. Vielleicht können wir beide ihr hier ein wenig aushelfen, Jana. Was ist denn alles in Butter in Deutschland? Genau das ist auch die Redewendung dieser Woche: Alles in Butter. Riesige Protestwelle im Iran bedroht das islamistische Regime UN-Gericht startet Völkermord-Prozess gegen Myanmar Beunruhigende Fakten über das Abschmelzen des Eises in Grönland Nicolás Maduros Trainingsanzug sorgt für Social-Media-Hype Akkordeon ist Instrument des Jahres 2026 Drei Dinge, die in Deutschland richtig gut laufen
How to make French butter cookies
You're listening to Burnt Toast! I'm Virginia Sole-Smith. Today, my conversation is with the one and only Melani Sanders. Melani is a digital creator and the fearless founder of the We Do Not Care movement. If you are a woman in your 40s, 50s and beyond, you are very likely already in this club. Melani's viral club meeting videos, where she runs down a list of everything "We just do not care about anymore," are the kind of thing that my friends are constantly sharing and dropping in our group chats, and I'm sure it's the same for you. Melani perfectly articulates the pressures we're under, and when she names it, it feels easier to let it go. So I loved this conversation. Welcome to the Burnt Toast chapter of the We Do Not Care Club. Let's get this meeting started.If you enjoy this conversation, a paid subscription is the best way to support our work!Join Burnt Toast!
Central bankers are not afraid Trump will “politicize” the Fed and turn it into a crony arm of the government that warps the economy to benefit those close to power. They're afraid his blind inflationism and lack of subtlety will make it impossible to hide the fact that it already is.Read the article here: https://mises.org/mises-wire/central-banking-establishment-genuinely-worried-about-trump-not-reasons-they-sayBe sure to follow the Guns and Butter podcast at https://Mises.org/GB
Wie immer beginnen wir unser Programm mit einer Diskussion über aktuelle Ereignisse. Seit Ende Dezember gibt es im Iran landesweit große Proteste. Nun hängt die Zukunft des Iran davon ab, wer länger durchhält: die Regierung oder das Volk. Mit dem Anwachsen der Proteste hat die iranische Regierung immer weniger Optionen. Danach sprechen wir über die Eröffnung von Anhörungen vor dem höchsten Gericht der Vereinten Nationen, wo darüber entschieden wird, ob Myanmar Völkermord an den Rohingya begangen hat. In diesem Fall wird argumentiert, dass die „Säuberungsaktionen" des Militärs von Myanmar im Jahr 2017 im Bundesstaat Rakhine gegen die Völkermordkonvention von 1948 verstoßen haben. Die Militärregierung von Myanmar weist die Vorwürfe zurück. In unserem Wissenschaftsteil diskutieren wir die Bedeutung einer vor Kurzem durchgeführten chemischen Analyse von Gesteinsproben unter dem grönländischen Eisschild. Die Analyse deutet darauf hin, dass die Region vor etwa 7.100 Jahren eisfrei war. Und zum Schluss sprechen wir über eine Flut von Memes auf Social Media, die auf Nicolás Maduros Trainingsanzug basieren. Der Rest des Programms ist der deutschen Sprache und Kultur gewidmet. Die heutige Grammatiklektion konzentriert sich auf Verbs with Prepositions (Part 2). Seit 2008 wird in Deutschland das „Instrument des Jahres" gewählt. Dies soll Musikinstrumente in den Mittelpunkt rücken, die zu wenig Aufmerksamkeit bekommen, obwohl sie aufgrund ihrer Vielseitigkeit viel populärer sein sollten. Das Instrument des Jahres 2026 ist das Akkordeon. In einem Interview im vergangenen Sommer mit der deutschen Fernsehanstalt ARD konnte – oder wollte – AfD-Politikerin Alice Weidel keine drei Dinge nennen, die in Deutschland richtig gut laufen. Vielleicht können wir beide ihr hier ein wenig aushelfen, Jana. Was ist denn alles in Butter in Deutschland? Genau das ist auch die Redewendung dieser Woche: Alles in Butter. Riesige Protestwelle im Iran bedroht das islamistische Regime UN-Gericht startet Völkermord-Prozess gegen Myanmar Beunruhigende Fakten über das Abschmelzen des Eises in Grönland Nicolás Maduros Trainingsanzug sorgt für Social-Media-Hype Akkordeon ist Instrument des Jahres 2026 Drei Dinge, die in Deutschland richtig gut laufen
Timeline Mitopure Gummies — The #1 Urolithin A supplement for energy and healthy aging, now in delicious strawberry gummies. Get 20% off at timeline.com/vanessa In this episode of the Optimal Protein Podcast, Vanessa is joined by Dr. Nick Barringer, former U.S. Army officer, researcher, Registered Dietitian, and Chief Academic Officer at Lionel University. Dr. Barringer has led cutting-edge research on protein intake, recovery, and resilience under extreme physical and psychological stress, working with tactical athletes including Army Rangers, Navy SEALs, and West Point cadets. This conversation goes far beyond the military. Dr. Barringer breaks down how women and everyday high performers can apply the same evidence-based strategies to lose fat without losing muscle, recover more effectively, and avoid the biggest pitfalls of aggressive dieting. Together, Vanessa and Dr. Barringer cut through fear-based nutrition messaging and explore what human research actually shows about protein intake, recovery, seed oils, supplements, and collagen. Get 20% off the Tone Device to try on a PSMF Day! Shop the collection HERE and use the code VANESSA Get delicious high protein meal recipes! Connect with Vanessa on Instagram @ketogenicgirl Get 20% off the Tone LUX Crystal Red Light Therapy collection including the Crystal Mask and accessories the with the code VANESSA HERE Follow @optimalproteinpodcast on Instagram to see visuals and posts mentioned on this podcast. Link to join the Facebook group for the podcast The content provided in this podcast is for informational purposes only and should not be construed as medical advice. Consult with a healthcare professional before making significant changes to your diet or exercise regimen.
Buckle up listeners because this week the ACP heads into the wild west that is the comics of Dylan Henty! The chat goes from influences, comedy, artwork processes, publishing and some amazing character names you need to hear to believe! All that and tons of comic book, recommends, a potential book of the year candidate and lots and LOTS of stationary talk. For those who like a pen. We salute you! Great stuff to check out: Dylan Henty, Modern Living, Little Book of Self Abuse, Squareface, Paul Kortjohn, Lesley Wenlock, Black Ink Comix, Maladaptive Press, Robert Crumb, Richard Sala, Ralph Steadman, Sam Larsen, DUI4, Legacy: Idols and Bones, The Pass, Katriona Chapman, LCS, Part Time Comix, The Britformers, Cardiff Comics
Welcome to Indulgence Gospel After Dark!We are Virginia Sole-Smith and Corinne Fay, and it's time for our annual Ins & Outs Episode! This is what we do every New Year, instead of making resolutions or setting problematic body change goals. It's deeply unserious but still satisfies that urge to reflect and make some (fun) plans for the year to come! Listen to hear... ⭐️ The pants Virginia forgot she was wearing. ⭐️ The food trends Corinne is SO OVER. ⭐️ Virginia's new religion!!To hear the whole thing, read the full transcript, and join us in the comments, you do need to be an Extra Butter subscriber.Join Extra Butter!
Mens Room Question: What unfortunately got on you or in you?
We're trying out a new idea for our fans of the 2nd Date Update! Every Sunday, we will be hosting one of our FULL HOUR episodes from our main show feed, Brooke & Jeffrey! We'd love to hear your feedback...but please send all negative reviews to Jeffrey. FULL SHOW: Friday, January 2nd, 2026 Curious if we look as bad as we sound? Follow us @BrookeandJeffrey: Youtube Instagram TikTok BrookeandJeffrey.comSee omnystudio.com/listener for privacy information.
Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3247: Stephan Guyenet revisits his stance on butter, now favoring less refined dairy like yogurt and cheese for better health outcomes. Drawing on the whole food heuristic and recent evidence on LDL cholesterol and calorie intake, he explains why butter's high refinement, calorie density, and impact on blood lipids make it a less ideal choice for long-term well-being. Read along with the original article(s) here: http://www.stephanguyenet.com/two-things-ive-changed-my-mind-about-part-i-butter/ Quotes to ponder: "Butter increases LDL cholesterol and particle number more than most other fats." "Fat isn't automatically fattening, but research suggests that it can be fattening when it meets two criteria: high calorie density and high palatability." "Butter is one of the most calorie-dense foods in the world, and the human brain likes calories." Episode references: The Hungry Brain: https://www.amazon.com/Hungry-Brain-Outsmarting-Instincts-Overeat/dp/125008119X Learn more about your ad choices. Visit megaphone.fm/adchoices
FULL SHOW: Friday, January 2nd, 2026 Curious if we look as bad as we sound? Follow us @BrookeandJeffrey: Youtube Instagram TikTok BrookeandJeffrey.comSee omnystudio.com/listener for privacy information.
If you support us on Patreon, you may know that we have been doing Aftershows weekly for many years. We are releasing Aftershows from the past (two years old) on Fridays for everyone's enjoyment. https://www.youtube.com/watch?v=wjj9mrx5stc The Butter-Up Budget Aftershow Don't have a cow, man—it's a Simpsons quiz this week from our good friend Mike. Can we finish quotes, identify celebrity guests, determine the seasons that specific episodes are from, etc.? Well it's a lot harder than you'd think! If you have an idea for a game we can play in the Aftershow, email it to us at playeronepodcast@gmail.com! Thanks for your support!
Geoff, Gavin and Andrew talk about lemon in vs out, carrot dart, playground, mascots, Disco Turkeys, open tabs, pizza rats, cheese tiktok, hot dog, food cube, factor chicken meal, The Bleep Meal, soup, three course meal, 4 Course Meal Draft redux, fish hook in the ear, fishing vs catching fish, fishing jamboree, combined animal drafts, advent calendar, deep dish pizzas, historical food, the most trusted buds, Summer Movie League, Blindsides, mask, magazines, cigarettes, and bingo. Sponsored by AG1. Head to DRINKAG1.com/REGULATION to get a FREE welcome kit, a Morning Person hat, a bottle of Vitamin D3+K2, AG1 FlavorSampler and AGZ, when you first subscribe! Support us directly at https://www.patreon.com/TheRegulationPod Stay up to date, get exclusive supplemental content, and connect with other Regulation Listeners. Learn more about your ad choices. Visit megaphone.fm/adchoices
© 2020-2026 Ivy Podcast Discovery LLC
