Podcasts about Butter

Karen Martel grew up with a front row seat to diet culture most of us only felt secondhand. Her mom didn't just live it, she ran a weight loss center. Butter was called Vaseline. Popcorn was the enemy. And by her teenage years, Karen was deep in an eating disorder that would shape her relationship with food for decades. In this conversation, Karen gets honest about that history, and about something she still checks herself on today. Because here's the twist. We told ourselves we moved past the thin obsession. Body positivity was supposed to be the turning point. But somewhere in the last two years, that shift started reversing, and Karen has a theory about why. This episode goes places most conversations about GLP-1s and peptides don't go. What happens when a tool built to help women stop obsessing over food becomes another way to chase an old, dangerous ideal. Where the line sits between healing and harm. And why the doctors prescribing these medications may be the biggest blind spot in the entire conversation. If you have ever felt caught between wanting to feel good in your body and worrying that wanting it too much says something bad about you, this one is going to land differently. In This Episode, We Cover: How growing up around constant food restriction shapes the way we think about our bodies for life, even decades later The uncomfortable overlap between old school diet culture and today's biohacking and peptide obsession What it actually looks like when GLP-1 use crosses from health tool into disordered territory Why so many women are afraid to admit they still count calories or obsess over their weight The real conversation around microdosing, maintenance doses, and why more is not always better What doctors are missing when they prescribe peptides without any follow up program The connection between hormones, HRT timing, and whether you even need a peptide in the first place Why shame is the wrong response to someone using these tools, and what to offer instead The long term risks nobody is putting front and center, from bone loss to malnourishment Who This Episode Is For This episode is for the woman who has spent years managing a complicated relationship with food and her body, whether she calls it that or not. It is for anyone curious about GLP-1s and peptides who wants the real picture, not just the highlight reel from social media. And it is for the woman in midlife watching her body change in ways diet and exercise alone will not fix, who wants to understand her options without judgment.     Sponsors Timeline is offering up to 39% off your first order of Mitopure Gummies. Go to timeline.com/HORMONE use coupon HORMONE Get 20% off your Cozy Earth Bed Sheet with coupon code HORMONES     Are you in perimenopause or postmenopause and struggling with symptoms—but not getting the support you deserve? At Midlife Solutions, we specialize in hormone optimization for women in midlife. Our all-female clinical team offers telehealth care across all 50 U.S. states, with the ability to prescribe bioidentical estrogen, progesterone, testosterone, and thyroid medication.   Book your FREE Hormone Discovery Call Find out what's really driving your symptoms and what your next best steps are.   Visit the website: https://karenmartel.com   Shop the Midlife Solutions Store Over-the-counter bioidentical hormone creams and oils — no prescription needed. Including: • Progesterone • Estrogen Face Cream • Vaginal Moisturizer and more!   Take the Hormone Quiz Discover hidden hormone imbalances that could be driving your symptoms. Get personalized results (and yes, they may surprise you).   Women's Peptide Weight Loss Program Clinically guided, hormone-aware weight loss for midlife women.   Midlife RESET HRT Program A complete, supportive approach to hormone replacement therapy in midlife.   Your host: Karen Martel Certified Hormone Specialist, Transformational Nutrition Coach, & Weight Loss Expert   Karen's Facebook Karen's Instagram

Thanks for listening. DJ Kue is back with Part 2 of his live set from Butter in San Francisco for the GHR Exclusive Podcast Mix Series. If you loved Part 1, you're in for another round of non-stop disco house grooves, funky edits, and feel-good energy straight from the dance floor. Turn it up, enjoy the mix, and don't forget to subscribe, like, follow, and leave a comment. Catch you on the next episode!   IG: @ghettohouseradio X: @ghettohouse

*Timestamps are approximate* TIME TOPIC 0:00 Podcast intro with Dave & Chuck "The Freak"0:01 - - - AD MARKER - - -0:01 DARK SIDED0:01 Drunk guy was speeding in a pontoon, ends up decapitated person he ran over0:07 Teen cliff diver slammed into a rock0:12 Prison won the right to send lover letters with his semen0:16 Guy lost $700K to a woman he was talking to online0:22 Guy who had a relationship with a dolphin0:25 YouTube Short of someone passed out behind the wheel of a car0:30 Trend where people are eating butter with everything0:33 Lady who is just a torsso END OF SHOWSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

You know that feeling when you're staring at two versions of the same appliance and have absolutely no idea which one is actually worth it? Today we're getting some answers. Jean Chatzky sits down with Tanya Christian, Senior Home and Appliance Writer at Consumer Reports, for a special mailbag episode answering your real questions about the stuff you actually want to buy,  or are wondering if you should. In this episode: Is a Vitamix actually worth $600? (And when to buy one if you want it) Should you ever buy an extended warranty? What actually matters when choosing a mattress The truth about "cooling" pillows and sheets Links mentioned: Subscribe to Bread and Butter by Consumer Reports. Send your mailbag questions to: mailbag@hermoney.com Pre-order Jean's new book, The Forever Paycheck Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Aidan chats to the panel about land ownership and potential claim allowances. The panel also discuss the recent updates in harvest and the livestock trade, and the latest developments in the brewing Tirlan and Ornua row. We welcome any feedback and questions you have for the Farm Tech Talk team. Please email farmtechtalk@farmersjournal.ie or send a text or voice note to our WhatsApp number 086 836 6465Click here if you would like a weekly email notification when Farm Talk is released https://share-eu1.hsforms.com/1LkIraRklQcK5mClBGXTpFgets9e Hosted on Acast. See acast.com/privacy for more information.

Bread & Butter – oder wie Basti sagen würde: das Fundament unseres gepflegten Podcast-Chaos.Marc berichtet vom Norge 2026 Trip und liefert den ultimativen Härtetest für Bertha – mit Bravour bestanden. Traumhaftes Wetter, starke Eindrücke und natürlich die ein oder andere Story, die man so nicht planen kann.Apropos ungeplant: Drohnenakku-Dilemma in Norwegen. Klassiker. Wenn Technik plötzlich eigene Pläne hat.Und als wäre das nicht genug, gibt's noch ein kleines Live-Feature aus Rostock: Sturm mitten in der Aufnahme. Atmosphäre? 10/10.Die Cold Start Clatter Unplugged-Sessions des Debut-Albums "Raketa Journey" findet ihr aktuell auf suno.com: https://suno.com/playlist/d5a41aae-c492-4a5a-a634-ec732b32e5bdWeitere Infos unter https://beardandbreakfast.deUnsere Heavy Rotation Playlist findet ihr derzeit auf Spotify: https://t1p.de/bdnbfthr26Werbehinweis: Diese Episode entstand mit freundlicher Unterstützung durch die tecis Repräsentanz Ole Fritsch aus Rostock und die Hanseatische Brauerei Rostock. Wir sprechen uns ausdrücklich dafür aus Bier bewusst und erst ab 16 Jahren zu genießen.Bildquelle: privat

Milk already feels tight across much of the U.S. That could be the setup for a perfect storm. Summer heat, warm nights, wildfire smoke and plant disruptions have pressured milk production and moved milk into unexpected places. Now, Class I bottlers are preparing for schools to reopen just as cheese plants, protein beverage manufacturers and other processors compete for the same milk solids. In this episode of The Milk Check, guest host Josh White and the Jacoby team break down what could make August, September and October especially interesting for dairy markets. We cover: How heat, smoke and limited nighttime cooling affected milk production Why school bottling demand could tighten the market further How the cybersecurity disruption temporarily increased condensed skim availability How conflict, Red Sea risk and higher freight costs are complicating dairy exports The dairy market is not moving in a straight line. But competition for milk solids is building, and the next few months could determine which product sectors get the milk they need. Listen to The Milk Check episode 103: The Perfect Storm for Milk Solids. Also available on: Amazon Music, Apple Podcasts, Spotify, and YouTube. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check Transcript: [Opening commercial] Josh White: [00:00:00] Coming up on the Milk Check. Jennifer S. Kuo: The Red Sea seems to be an issue now as well. Tyler Jokerst: Yeah. Josh, if the Houthis are getting involved, when you’re looking at Yemen that’s a direct effect on the Red Sea, which is the other half of that peninsula . And then it starts to limit the only access point that you can have into the Red Sea being through the Suez Canal. Josh White: ​In absence of our fearless leader, Ted we invite our audience to join us for one of our bi-weekly commercial meetings, where our group gets together and breaks down the market based on our individual disciplines. Today’s group is a fairly large one but we have members representing our fluid team, our ultrafiltered and cream team, cheese, butterfat, milk powder, and whey, which makes up our trading group.  We’re in the dog days of summer right now, schools are out, families are traveling. There’s people out of the office not making decisions. That’s happening both in the U.S. and in Europe. Let’s touch on current market, climate, what we’re experiencing, and then what we’re paying attention to or looking out for in 30 days time. Let’s start with where we’re at on the milk side of things. Greg, both you and Jared, have experienced a little turbulence over the past week or so with some milk movements. We’re just coming out of a big heat stretch. We’re on the cusp of the South starting to refill its bottling pipelines. What are you feeling and seeing right now, Greg? Greg Scheer: We’ve had some plant closures that have pushed milk around the Mideast, the Northeast, and, around the country. We have had a week or two of that. The first heat wave, back several weeks ago, hit the cows harder than expected, and I’m wondering if maybe that’s the age of the herd is a little older that maybe it hit them a little more. Usually, you have a heat wave, the cows recover some. Normal summer, they get another heat wave, and then, it hits them a little harder the second time or third time. Seems like the first heat wave hit the cows a little harder. I think production’s down just a little bit more than we expected or earlier than maybe a normal summer. Other than plant problems that push milk around, it feels tight. We get to next month, schools start up again or are about to, and bottlers start putting milk into the bottle for schools, then it’s gonna get really tight and could be tight through September, October when maybe production comes back a little bit and the pipeline gets filled, and then it levels off demand a little bit. It feels tight other than plant closures. It’s gonna get really tight in a month. And, we’ll see where it goes. But production does seems like it was hit harder. I’m just wondering if maybe the age of the herd may have a little bit to do with it. Josh White: It was also pretty warm nights for the Midwest. It’s pretty well documented that above 70s: tough on cows; below 70s: allows them to recover nicely. I’m in Gurnee, Illinois, which is Grand Rapids [00:03:00] latitude on the Michigan side. For us to get nights above 70 is rare. And we just went through a pretty good stretch where we had a lot of them. The entire Mideast and the Midwest, we went through a solid four or five days of pretty bad smoke. At least our area was bad enough that just walking outside to get your mail, you could taste it. So I can’t imagine that helped anything. Greg Scheer: How much it hurt is hard to quantify maybe, but definitely didn’t help things. Josh White: Are we still really talking about two different countries, more or less? California, everything seems to be fine. They’re running great. They’re just pumping out milk, and then the rest of the country where it feels a little tighter? Greg Scheer: That’s the sense I get everybody I talk to. Yes. You’ve got California on an island there just filling up their plants, and everybody else in a tighter feel, all the way from the Upper Midwest, Mideast, Northeast. And then as you mentioned, I do think the pull to the Southeast will be starting fairly soon as their production slows, and by mid-August when they’re bottling for schools it’ll really get tight. Josh White: Europe is also talking about some of the same things. Heat sounds like it’s impacted France the most. Germany’s been pretty resilient. Everything I’ve read or heard is that in the recent weeks, people have taken their milk production forecast for the remainder of the year down in Europe, and by a noteworthy amount. To be clear, I think most expect European milk production for 2026 to be higher than it was in 2025, but it’s been notably higher through June. And looking ahead, for them to be taking those numbers down to modest growth means that they’re expecting year-over-year numbers to be down the second half of the year. So Europe seems to be slowing its rate of growth. Curious to what that means going into 2027. We seem to be making good milk, and we’ve got plenty of ability to process it, but the rest of the world feels like it’s starting to slow its growth rate, and maybe start to slow down as we look ahead to 2027. Class I plants looking to start filling up a bit in the next two to four weeks. Jared, what’s that mean for you and your team and your products? Jared Miklasz: Yeah, moving over to the condensed and fluid skim side, the market has become noticeably longer over the past couple weeks, and the obvious driver there was the disruption that Fairlife experienced, which affected multiple plants across the country. With those plants still operating below full capacity following that cybersecurity event, milk that would have normally went into their UF and finished protein beverages has been redirected into balancing outlets which, in turn, made condensed skim much more available, and that increased availability was real. We saw a lot more local offers as a result. As operations normalize and those plants continue to ramp up, I would expect some of that excess product to be reabsorbed, although the timing remains still uncertain. Condensed skim has been tight for much of the year. Obviously, that’s been supported by the steady Demand from both Class II and III. And the strong nonfat demand has also kept skim solids competitive. As those dryers continue to pull available skim [00:06:00] away from the condensed markets school milk will also begin here, as Greg alluded to, which should move more milk back into the bottling programs and further reduce the amount of condensed skim available for manufacturing for these Q4 months. Moving over to the UF side of things, that continues to have the strongest long-term demand story. We’ve touched on it almost every podcast, but high-protein dairy appears to have real staying power. Demand is coming from athletes, consumers focused on weight management, older adults trying to maintain muscle. And that’s even beyond the folks using the GLP-1 medications who are told to prioritize protein. That demand also extends well beyond protein shakes. It’s into yogurt, lactose-reduced products, other nutritional beverages, other applications that require greater control over protein, lactose and total solids. But the other key part of that is the cheese, as that’s an important outlet for UF. As those butterfat levels in the farm milk continue to rise, high protein UF can help rebalance that cheese vat and improve yields. The challenge is that cheese makers are competing with higher value protein beverage and yogurt for that same UF supply. More UF capacity is expected to come online, though, here later this year and into ’27, but that does not necessarily mean that the market will become over-supplied. I think the key question is whether capacity grows faster than the demand. The category obviously remains strong, although that increased competition from a wider retail perspective and potential consolidation could eventually slow growth. But so far that demand has continued to outperform expectations. That strong UF demand also tightens the broader skim market because, obviously that milk is moving into UF and no longer available for condensed skim or nonfat. But, overall improving milk production should create more opportunities, particularly in the skim market. However, that strong demand has regional processing constraints and plant reliability all play key factors here long term. Josh White: So we’re probably not gonna be moving in a straight line here, right? As production responds, we’re trying to anticipate how demand continues to grow. We definitely know it’s in vogue. It seems structural, like that we would see more of these protein-enhanced consumer products coming online that are using liquid protein, as well as the popularity of the whey products and some of the others. But over the course of the next 30, 60 days, how are you feeling like that balances out? I heard you mention that we don’t really see a lot more UF coming on until maybe later in the year. In the meantime, if I’m mapping this out correctly, particularly in the eastern half of the country, we’re already snug milk. We have a lot of capacity for cheese that has been filling. We got hit with some heat, and we’re trying to digest the impact on milk production, but we believe there’s been some already in mid-July. And Class I’s gonna start to ramp up in August, and at the moment it feels to me like we’re gonna be competing pretty heavily in all of these sectors for the available milk solids that are out there, and it’s already snug [00:09:00] before the Class I starts to pull their share. Jared Miklasz: Yeah, it feels like a perfect storm here. Everyone’s competing for those solids in the back half of this year before that additional capacity comes online to meet some of that demand. And that competition’s been playing out all summer, but I think it’ll really heat up as we get into August and September, and October, and schools start ramping up, and all, everything aligns there. So I think it’ll be very interesting to see, if any product sectors get shorted.  On the protein beverage side they have shelves to make sure they stock and keep that space at the big box stores as well. So I think they’re gonna try to get their milk, but you alluded to it, these, investments on the cheese side, they’re gonna wanna keep those plants full. Jared Miklasz: So it’s gonna be interesting to watch. Josh White: June milk production was a little bit higher than maybe most expected, 2.3% for the country, if I read it right. But most of that heat impact has been in recent weeks, right? The recent three weeks, so since July. We’re looking at a milk production number that’s dated, but we’re experiencing a milk production climate right now that seems to be a little bit tighter for a variety of reasons. But probably one of the bigger one is normal seasonal summertime heat, but may be coming on a bit earlier than expected and a bit stronger than we’re used to at this point in time. We’ve had more headwinds in July. Let’s talk cream for a second. Butter is moving counter seasonally.  Overall, the market still feels heavy, but normally this time of year we wouldn’t be moving in the direction that we are. So let’s go with where everything starts. What’s happening on the cream side of things? Jared Miklasz: Yeah, fat remains tight, which has been, somewhat surprising given the amount of milk being separated for the high-protein beverages and all the value-added skim products that we just talked about. As those markets continue to grow, obviously that generates butterfat and that has to find a home. But based on that, I, I would’ve expected more cream to be available, but instead that market has continued to absorb it. Butter is currently trading in the 155 to 160 range, well below levels that we saw last year. And at those levels, cream is much easier for the manufacturers to use in ice cream, cultured dairy, cream cheese, and other Class II applications. It reduces that risk far as finished product and carrying less value. but part of that may be the manufacturers that, you know, adding that fat back into formulations after pulling back when butter prices were much higher. Lower fat cost obviously as far as the taste and texture can improve flavor and yield across the board for a range of products. Even with the stronger milk production and continued growth in the farm level butterfat I do not expect that the cream market is suddenly gonna become long, particularly during these summer months and with the heat that’s still on the horizon and pressure on both milk and volume and components. Over time, the additional milk and fat production should help bring the market back into better balance. But right now, it’s been long. That processing capacity will remain just as important as the total volume that’s being produced. Josh White: Is Class II performance still very strong this year? Jared Miklasz: It is, yeah. They’re the ones that are soaking up the majority of that fat right now. Josh White: Do we have a sense for if we had to try to measure the whole category, and I realize there’s a lot of products that go [00:12:00] into that category, it’s pretty difficult to paint the broad brush. But do we have a sense for are people looking at current markets as an opportunity to build structural inventory, or are they just moving that much more at the shelf? Jared Miklasz: I don’t have a good answer for that one, man. Josh White: Yeah, I don’t either. It’d be curious. ‘Cause if our Class II performance, we’ve seen just domestic performance in certain products look really well year to date. Like the amount of nonfat that’s been consumed domestically, the Class II numbers suggest that things are going really well in, in those markets. I’m just curious if consumer demand is up that much for some of these because maybe pricing promotions or other things, or if there’s been some structural stock building in anticipation of needs the rest of the year. Let’s move on. Let’s talk about cheese a bit. Cheese just made a pretty decent move higher. In Europe similar things, mozzarella prices have really started to move higher in Europe. And now all of a sudden with the U.S. moving higher and European cheddar quite a bit lower than the bounce they saw on their mozzarella, we’re not maybe in quite as an advantageous price position internationally as we were before. How do we see that playing out? Jeff Daanen: You just wonder the real effect is it gonna be for a month or two when we see what happens and how much cheese is out there. But there is cheese available. If you wanted extra loads, they are there. We’re pretty heavy in cheese. The only thing that we don’t have a lot of right now is mozzarella. A lot of that had to do with the World Cup, and there’s some plants that shut down for maintenance. Like Jared said, it was kinda like the perfect storm. plants shut down. People were eating a lot of pizza because of the World Cup, a lot of house parties and stuff like that. But in about another month we’ll be out of this, and there’ll be plenty of mozzarella available. Jennifer S. Kuo: Our price is a lot higher right now than compared to Europe. especially in the Middle East, and even in Asia still, so many people delayed what they would’ve normally ordered in Q2 and going into Q3 because of all the uncertainty, the much higher fuel costs. Everybody has depleted their inventory. And despite our higher prices, we are still getting many requests now still from the Middle East. Pricing really isn’t an issue. It’s just how soon can you ship, and how soon can you guarantee that it’ll get here? So price does not seem to be the barrier right now. Everybody has used their inventory, and they all need to restock. We have the supply. They’re willing to pay a little more. Europe hasn’t really been a conversation with any of our customers. They have not really tried to push back and say, “Europe is better priced right now.” But yeah, the demand is definitely there right now, despite the jump in our market recently. Josh White: Interesting. So it feels like the international demand’s there. The customer’s de-stocked. But at least for products other than mozzarella, we feel really heavy domestically. Is that still accurate? Jennifer S. Kuo: Yeah. Yes. Yeah. But we are seeing the demand in the Middle East is not just for mozzarella right now. It is more geared towards [00:15:00] cheddar. We are getting more inquiries for cheddar than mozzarella right now, which is good for us, both white and color. Tyler Jokerst: Obvious barriers there or risk can be tied around the current situation in Iran as well. Jennifer S. Kuo: The Red Sea seems to be an issue now as well. Tyler Jokerst: Yeah. Josh, you’re dealing with updated issues if the Houthis are getting involved, when you’re looking at Yemen that’s a direct effect on the Red Sea, which is the other half of that peninsula . And then it starts to limit the only access point that you can have into the Red Sea being through the Suez Canal. So it can create a major supply chain choke point for just anybody trying to get any kind of imports into the region. Josh White: Including Europe, right? Tyler Jokerst: Yeah, because, that tends to be a route that can cut down on transit times. So you can run into situations where you might have to go around the Cape of Good Hope to get where you need to get. So it can cause a lot of complications across the board. Josh White: So, you got an international market that does demand product. They’re not well covered, but we’re constantly fighting our ability to access and supply that demand. Same story two months later. Jennifer S. Kuo: Yeah, and freight has doubled, And that did not seem to be a barrier. Tyler Jokerst: Nope. Josh White: Demand seems resilient then, huh? Tyler Jokerst: Yeah, so I guess Josh, not being too familiar on the dairy side, still learning a lot I would imagine that means the price difference there is significant enough where historically logistics has been a major barrier for U.S. product getting international. I think that clearly the opportunities continue to make themselves clearer for international growth with U.S. dairy product. Josh White: If we could wave a wand and the conflict was over tomorrow, which is not likely, I understand that, do we think that customers are going to step in heavily and demand’s gonna feel strong at that moment because they’re not getting an adequate amount of product? Or have they been purchasing to be safe all along and trying to stay ahead of their needs? Jennifer S. Kuo: I think they’ve been trying to wait it out, and they keep thinking, “Oh, okay, it’s, the war is over, the war is over,” and it keeps restarting. I don’t think they have any inventory now. They wanna know how fast can you get it here and how much. Josh White: Specifically as it relates to the Iran conflict, where are we at in terms of demand destruction? Because when we started these conversations, and I think we had Cefetra on a call probably almost two months ago now, and we asked the question: how long does this have to go on before it goes into notable demand destruction within the region because people can’t import the raw materials they need to make the products that they consume? If price isn’t, really the barrier at the moment, it still is access to the supply. I think at that point in time we talked about August sort of being, like, the magic month to where if this lasts into August, we’re gonna start to really hurt dairy consumption within the region. Jennifer S. Kuo: I think that’s still the magical question we’re trying to find the answer to. Tyler Jokerst: The war is prolonging the situation. It could’ve happened by now, but that huge variable is not really giving us a good read. Josh White: Do we think the answer is gonna be universally the same between milk [00:18:00] powders, butterfat, and cheese, or is it different for different products? Jennifer S. Kuo: The answer’s the same because it’s availability. They’re all on the same boats, right? Yeah. You don’t ship cheese separately from powder separately from butter. I think it’s all just access based. Josh White: I’ll clarify the question. It’s less about the ability to get the product and more about at what point in the timeline when you can’t get it conveniently, do you start to have demand destruction on the consumer level? Because you can’t get the cheese, which you will find its way to retail, the butterfat, which is largely an ingredient for processed cheese applications and other things, the milk powders, which serve some of the same and some different manufacturing products. All three of them overlap each other like a chain, but the cheese is closest to consumer. The butterfat is very close to consumer as an ingredient making some of these processed cheese products and other things, milk powder is going into some of that, but then also as an ingredient maybe in other applications like bakery and some consumer packaged goods. If we get into August, which of those areas is most vulnerable? Is it the consumer products because they really are bringing it in just in time, they have to make what they make they’re considered more luxury type items that, you can cut from your diet if you can’t get it versus maybe something along the lines of manufactured products that they may have more deep inventories of, and they will run out, but they might not be running out until September or beyond. At this moment I don’t get the impression talking to European colleagues, talking within our own team in the different product categories, it doesn’t feel like material demand destruction yet. It seems like we’re still finding a way to get some product in, seems like they’re still willing to pay for product, seems like some stuff’s still happening. It’s just at some moment that will come to a head, I think. And we initially expected by August it would become a real problem that meant we’re going to be missing dairy demand out of that region. And we’re knocking on the door of August. Josh White: We’ll be right back after these messages. Diego Carvallo: I’m Diego Carballo with T.C. Jacoby & Co.. T.C. Jacoby & Co. specializes in international dairy markets. For new customers that haven’t done business with Jacoby, I would tell them that we can provide them with many of the powders, dairy products that they consume, not only with the physical product, but we can also help them mitigate their risk. We know dairy. We know the main players. We know the main providers for the whole value chain. We are one of the strongest players in the U.S. market because we have contact all the way from the farmer moving the liquid milk all the way to the end users that buy the end products. I am Diego Carballo with T.C. Jacoby & Co., and we bring dairy to the world. Josh White: Let’s shift gears. Diego, let’s talk a bit about nonfat dry milk, skim milk powder, and what’s happening, globally [00:21:00] there. Yesterday, we had a firm GDT. What does that tell you? Diego Carvallo: We’ve seen the market under heavy pressure, mainly in the U.S., which was the market that was the most expensive for the past I would say six months. It seems like the U.S. market is going back into a price range where we’re competitive internationally. And that had to happen because the U.S., as we’ve mentioned before, we need to export about two out of three loads that we manufacture in the U.S. for nonfat. And we were not competitive for a long period of time. Our prices were $400 to even $1,000 per metric ton higher than European prices. And now that we finally have plenty of availability we have to find a price where exports become competitive again. And that’s what’s happened. In the past few weeks, we’ve had a few additional factors that have added pressure to prices, and that’s what Jared mentioned on plant interruptions in the U.S. And that’s definitely shifted some skim milk concentrate and some products to the drying towers. And that’s adding a lot of pressure onto prices. We’re seeing more inventory, more product availability from the manufacturers. The market is looking for other outlets, and those outlets are in the Middle East, in Asia, and other places, maybe South America, where the cost of the freight has gone up to an extent where we’re paying probably twice what we used to pay. So the exports price has to come down so that we’re competitive again. We should find some support in the current levels. We’re close to the $1.40s and the physical offers are even lower than that especially for SMP. For SMP, we’re seeing offers close to the $1.35, which is ten cents under the current futures. And I think at that level, we’re starting to be competitive even with a more expensive freight rate. I think we should find support unless we start seeing Europe trend lower and New Zealand prices also trending lower, which hasn’t happened at this point. A lot of availability around and not too many customers looking for product at this moment. Josh White: Okay, on the whey product side, it is absolutely the definition of a summer market right now. I think after two quarters of prices constantly moving up for whey proteins, and the whey market trying to rebalance so many changes over the past year. Over the course of 2025 and into early 2026, we saw a lot of large sweet whey powder producers upgrade their facilities to higher protein WPC80 or WPI. At the same time, there was the commissioning of a very large sweet whey powder facility in Texas that is offsetting the production that we’ve lost, and that’s been a bit turbulent. And that just means that we’re exchanging approved brands for both domestic [00:24:00] customers and international customers for a new brand that needs to be approved. And so we’ve seen a trading range for sweet whey powder that’s been 60 to 70 cents for quite a while. But the actual spot market has seen a lot more basis volatility. New brands trying to buy their way into business, brands that remained that have legacy or approvals for perhaps Asian clientele in a market that seems to be pretty short right now, they’re getting bigger basis premiums. So sweet whey powder has been largely range-bound, but that doesn’t really tell the story. It’s been a big shift in who has the product and where that product can go. On the protein side that story’s pretty well-documented and well-reported at the moment. It is shockingly resilient. Diego mentioned that milk proteins are realizing the benefits of this health and wellness movement. Some of the current trade relationships might be supportive of milk proteins. Aside from that, we’re just seeing more demand, people formulating to it, buying more and using more of it. Jared talked about the UF side of things and how there’s just new demand creation in a lot of different categories from beverage to, some of the other Class II products. The whey category remains just on fire. It seems to be both products. Now, we had two quarters in a row where people were terrified they couldn’t get access to supply, and they watched pricing increase by 20-plus percent. Now we get into the summer and pricing hasn’t increased over the last few weeks, and that’s making some people nervous. You’ve got a lot of people out there that are like, “Oh, it’s not gonna continuously go up. does that mean this market’s going to crash?” It’s always possible, of course. These markets don’t move one-directionally. We should expect a retracement at some moment in time. But everything I read from the consumer demand aspect of it, I don’t see any cracks in the floor. What I see is we’ve moved pricing up so rapidly that now that people are going into the summer months and maybe taking some holidays, if they come back in August and need to replenish, this thing goes right back up. If they come into August and find out that the movements on the shelf at the grocery stores have slowed as much of a price increase we’ve seen, we should look out. So I’m not in either camp right now. I guess I’m a little bit more of the belief that the consumer profile seems to be growing, seems to be willing to pay the prices that we’ve seen. And every time we start to think that the GLP-1 catalyst will end or mature, the GLP-1 drug gets cheaper, you can take it in a different form, and a larger percentage of Americans are actively using the drug. I’m also starting to see the GLP-1 aspect of the protein market get reported in Europe more. We have to remember, the U.S. market is nowhere near mature and in terms of its adoption of GLP-1 as a weight loss tool, consumers are educating themselves at a rapid level, trying to understand what the right foods are, and dairy seems to be on the right side of that discussion. Whey protein maybe being the biggest beneficiary. Milk proteins, though, certainly [00:27:00] a beneficiary. And the rest of the world still can follow. So I don’t know. I remain pretty bullish protein overall, but I think it would be irresponsible to assume that this is a one-directional market, and that it’s just gonna resume an uptrend as we get past the summer slowdown that we’re experiencing in North America and Europe. We need to be aware of what some of the potential upside shocks could be to the market as the globe enters those months where we produce the least amount of milk. We should keep our eye on a few potential shocks. Not all to the upside, some to the downside but I think we’re vulnerable to see maybe a little bit of volatility in the months to come. Let’s go through the group as sort of kind of a fun round the table. Most important discussion or impactful thing in the past week that has your attention. So Tristan, let’s start with you. Tristan Suellentrop: One of the most notable developments is the continued shift towards milk proteins. As WPC80 and WPI prices remain expensive and a little bit more difficult to source, I’ve noticed more people are evaluating MPCs as a partial replacement which is creating stronger demand across the entire high proteins category.  Kait, how about you? Kait Holzschuh: There does seem to be a lot of demand for whey permeate and lactose abroad that you just don’t see in the U.S., so I find that kinda interesting. Josh White: Yeah, good point. We didn’t touch on that, but it started with lactose, and now it’s even cascaded to whey permeate. The amount of inquiries that we’ve received in the past couple weeks across all sectors: international feed sectors, international food sectors, domestic food, and domestic feed. There’s clearly it’s clearly a tight market. Great point. Thank you. Miguel? Miguel Aragón: It might be just isolated to Mexico, but there is a glut of cheese in Mexico. When we were in the $1.40s, probably, a lot of cheese made its way down there, and it has affected the market right now. With the prices now, the hope of the customers that we talk to is that things will level off. But right now, still a lot of cheese, a lot of cheap cheese in Mexico. It affects current business right now. And the second one is demand during World Cup was not as good as expected, and this comes from the Association of Supermarkets and Convenience Stores in Mexico. So two things that really caught my eye in the last two weeks. Josh White: How do we feel the same question would be answered in the U.S.? Do we think that the World Cup impact on demand was worse than, equal to, or better than expected? Jeff Daanen: I think it was better than expected. Because when this first came out, I didn’t think that it would impact a whole lot. But when it was all said and done, it just seems like the snack part of the cheese business really took off, along with pizzas. I think there were a lot of pizzas consumed. That’s why mozzarella’s really tight, and it probably will be for at least another month or so. Josh White: Jonathan? Jonathan B. Powers: Yeah, I think probably the most impactful thing is talking about WPC [00:30:00] 34 and nonfat. Nonfat and SMP hasn’t been readily available in the Midwest, and there’s a need for that protein range in the calf milk replacer world, and we’re starting to get a lot more conversations around stockpiles for those products. As we’ve discussed, WPC 34 is kind of a dying product. There’s not a lot of people that are making it anymore, and there seems to be a lot of companies, even in the food space, that are still very reliant on it and trying to satisfy the need for it when it isn’t necessarily available. We’ve had people reach out for permeating lactose. The volume of requests has been astonishing, honestly. Josh White: Manuel? Miguel Aragón: Where I have a lot of my focus is cheese in general. It just feels like there is something brewing right now. Technically, it’s entered a uptrend right now again and it’s still choppy, right? At least on the futures board. But it feels like there’s opportunities there and yeah. So I’m just soaking up everything I can hear about cheese right now and really try to get a feeling for the market there. Besides that, nonfat is just shaving off more and more. We basically broke the support we had for a long time now, so it really feels like it’s on another leg down. Yeah, we’re gonna see how that plays out. I personally also think we’re gonna find support in the 140s. We might test a little lower than that, but at some point, it should stall and become a little more stable. Josh White: Diego, based on what you said about S&P in the 130s and then what Manuel just said about the technical support and what that looks like, that kind of aligns, right? Because I think I heard you make the comment that as we, a 140 nonfat, you can make S&P cheaper for those that don’t really pay attention to the difference. Lactose is really tight, too. Do we think that there’s a connection to why the milk sugars are tight, and all of a sudden, we are seeing pricing that’s a little bit more SMP competitive globally? Diego Carvallo: I do think that there is, yeah. We made very little SMP for the first six months of the year because it wouldn’t make any sense to export when we’re $1,000 higher than European markets. Now that we’re competitive, it does make a lot of sense to make SMP, especially when protein is very high and you can take it down with a cheap product like lactose or milk permeate. It makes sense to find demand in other markets for the SMP. So I do think that the demand for the carbohydrates has picked up now that nonfat has become competitive again. ​ Josh White: For the benefit of everyone so we’re all talking the same language, nonfat dry milk and SMP are typically universally used in applications, but they’re very different products. What we call nonfat dry milk is an unstandardized product. That specification is a minimum protein percent of 34. But today’s productivity [00:33:00] of components in our milk supply, the average unstandardized protein level in nonfat dry milk is pushing 38 or more percent at least 37 and a half in most times. Now, the rest of the world standardizes their product, and they standardize to either one of two things: 32%, which is the old Codex, 34%, which I think is a little bit more common. Or at least it’s common out of the U.S. that we would standardize to 34%. When we say why would there be a connection between lactose and milk powder, you can add lactose or milk permeate to your nonfat supply to bring the protein down to a standard level. So when we stay standardized, that’s what we mean, where they’re basically bringing it to a 34% protein, most commonly out of the U.S., and then that allows us to compete for international business. Certain markets can use either, but certainly would, prefer a higher protein content at a competitive price. So when I mention our futures are at $1.40, that’s nonfat, and our average nonfat has a higher protein. So if we’re standardizing, that means that we can add this cheaper lactose or cheaper milk permeate to the volume, and that lowers the overall price. So the whole conversation there was more or less like, “Hey, are we making SMP now, and are we competing globally for international business? ‘Cause if we are, that also tells us at least we’re closer to finding a support price, finding some type of global support level for the product.” But you’ll hear us really start to break down the difference between SMP, nonfat dry milk. But many customers can use either. I wouldn’t say most, but many Okay. I, we covered a lot. Yara, any discussions over the past week that you that you feel were most interesting? Yara Morales: It’s a lot of inventory in Mexico, and the customer was offering me nonfat dry milk instead of buying. That was the most surprise, we know that since the price is going down so bad, and they have a lot of inventory with high prices. They have a contract that they have to take it. That’s hard for them. They are losing a lot of money. And the inquires, they looking for whey permeate. They are looking for lactose and proteins. But it’s hard to get the whey permeate and the lactose like you mentioned it. But this is the inquiry we have in Mexico so far, just protein basically because otherwise it’s difficult right now. Josh White: Yeah, agreed. Okay, all, I know it was an unusual discussion. Thanks for joining us today on the Milk Check. Mike Brown: For one part of the supply chain to be successful, everyone has to be. My superpower is practical application of data and analysis. I believe firmly that Jacoby’s success is because we help our suppliers and our buyers be successful. I’m Mike Brown, and I love working for T.C. [00:36:00] Jacoby and Co. because I get to help people Make their businesses more successful. ​

The Agriland team bring you the biggest stories of the week in Irish agriculture, which this week includes:Controversy over Tirlán's US butter deal;Fears over drought and shrinking milk cheques;Contractors under pressure from green diesel costs;Concerns over client accounts at some marts;Teagasc sees income boost for 2025.Don't forget to rate, review and follow The Farming Week, Agriland's weekly review of Irish agriculture, and visit Agriland.ie for more.

What if one of the healthiest foods on your plate, became one of the most feared because we got the science wrong?   For decades, we've been told to avoid saturated fat. Butter was replaced with margarine. Lard was swapped for vegetable oils. Eggs were demonised. Red meat became the villain, and all in the name of protecting our hearts.   But what if that advice has done more harm than good?   Today's guest, Sally Fallon Morell, is the founding president of the Weston A. Price Foundation and one of the world's leading advocates for traditional nutrition. For decades, she's challenged the conventional narrative around saturated fat, cholesterol, and the industrialisation of our food supply.   If you've ever wondered whether we've been blaming the wrong foods for the chronic disease epidemic... or whether the fats your grandparents ate were actually the healthiest choice all along...   This episode will challenge everything you thought you knew about dietary fat. Let's dive into today's conversation with Sally Fallon Morell.  

Spud Daddy Restaurant and the Idaho Potato.

Send us Fan MailEvery business runs on trust — but trust isn't measured by your website, your logo, or your marketing. It's measured in hundreds of small, everyday moments. This week's Monday Morning Motivation tells the story of a farmer, a baker, and a pound of butter — and the surprising twist about who was really being weighed.If you've ever wondered what your business would reveal if it were put on a scale today, this one's for you.

00.00: Vaughans break about laen mowers 06.00: Leg hair harrassment 10.20: Top 6 uses for the Tirau building 16.45: Fletch and Hayley do their own Top 6 19.10: The new Millenial grey 22.30: When was there a bug at a bad time? 34.05: Hayley's social conundrum 39.25: TV wrap up Lily Allen, Ali G ect 43.10: SLP - What is the more Basic B meal? Butter chicken or Pad Thai? 47.50: When did someone else's breakup ruin your plans? 55.20: Fact of the day 1.01.50: Cringest thing you wear 1.04.10: Vaughan's takeover See omnystudio.com/listener for privacy information.

At 21, Liana Werner-Gray was diagnosed with a 3.7-centimeter tumor after years of eating refined sugar, fried food and fast food nearly every day. She sits down with Dr. Josh Axe to discuss the food, lifestyle and spiritual changes she credits with transforming her health, including green juice, broccoli sprouts, restorative sleep and healthier food swaps. They also explore seed oils, sugar addiction, emotional trauma and the deeper issue Liana believes food alone could never fix. Uncover what's really going on in your body with advanced biomarker testing for hormones, thyroid, and metabolism— plus a 1-hour consultation with a Senior Health Advisor! →  http://mybloodwork.com Thank you to our sponsors! Sunlighten Sauna: https://get.sunlighten.com/axepodcast Manukora Manuka Honey: https://manukora.com/axe Caraway Home: carawayhome.com/drjoshaxe (Use code DRJOSHAXE) for an exclusive discount Watch The Dr. Josh Axe Show every Monday & Thursday on YouTube: https://www.youtube.com/@drjoshaxe?sub_confirmation=1

→ KION| Visit getkion.com/DRG for 20% off Episode Description: Your skincare routine is not going to save you if you are deficient in the nutrients your skin is actually built from. And seven out of ten people in clinical practice are walking around with low omega-3 levels without knowing it. Angelo Keely is the co-founder of Kion and one of the most evidence-based minds in nutrition. This is his third time on Heal Thy Self and the conversation goes deep on fish oil, inflammation, seed oils, and why the supplements most people are taking are either the wrong thing, the wrong dose, or completely ineffective because they have never addressed the foundational nutrient deficiencies underneath. In this episode, you'll discover:  •   Why Gen Z is aging faster despite eating cleaner, and why spending money on skincare without fixing your nutrient deficiencies is like painting over a structural problem in a building  •    How omega-3s work at the red blood cell level, what it means for your cells to go from 4% to 8% omega-3 composition, and why that shift produces a 15% reduction in all cause mortality  •    The truth about seed oils vs saturated fat, including what the human data actually shows, why the influencer narrative is misleading, and what Angelo himself eats despite what the research says Plus what pro-resolving mediators actually do in the body, why ibuprofen sends the workers home while omega-3s fix the pothole, and how to know if your fish oil has already gone rancid before you open it. Find Kion: Website:https://www.getkion.comInstagram: ​​https://www.instagram.com/kion/?hl=en Timestamps:0:00 - Intro 2:07 - Meet Angelo Keely: Third Time on the Show, and the Fish Oil Conversation Changes Everything 6:45 - Rapid Fire: Seed Oils, Butter, and a Question That Might Surprise You 10:00 - What Angelo Was Doing Before Kion (And the Dark Adolescence He Came From) 13:00 - The Business Lesson That Took Ten Years to Learn 16:00 - Why Consistency Beats Everything Else (And How to Give 100% of Whatever You've Got) 21:00 - What Omega-3s Actually Are and Why Most People Are Dangerously Low 27:00 - How These Fatty Acids Literally Change the Structure of Your Blood Cells 30:00 - The Truth About Inflammation and What Omega-3s Are Actually Doing Inside You 33:00 - Fish Burps, Gross Taste and What That's Really Telling You About Your Fish Oil 35:00 - The Back-of-Bottle Math Trick That Reveals If Your Fish Oil Is Worth Taking 44:00 - The EPA vs. DHA Question (And What the Research Actually Recommends) 46:00 - Seed Oils: What the Human Data Actually Shows (vs. What Influencers Say) 52:00 - Tallow vs. Seed Oils for Cooking — What the Research Really Says 55:00 - Why Deep-Fried Food Is the Real Problem (Not Which Oil It's Cooked In) 58:00 - What Makes the Kion Omega Different and Where to Get It Learn more about your ad choices. Visit megaphone.fm/adchoices

388: Cacao butter is often overlooked, but it may be one of the best foods for supporting metabolic health. In this episode, I'm breaking down what cacao butter is, how it differs from cacao powder, and the surprising benefits of the unique fatty acid it contains. We'll discuss how cacao butter may support fat burning, insulin sensitivity, blood sugar balance, and reduced sugar cravings, plus simple ways to add it to your daily routine. Topics Discussed: → What cacao butter is and how it differs from cacao powder → The role of stearic acid in fat burning and metabolic health → How cacao butter may support insulin sensitivity and reduce sugar cravings → The key nutrients and health benefits found in cacao butter → Easy ways to incorporate cacao butter into your daily routine As always, if you have any questions for the show please email us at digestthispod@gmail.com. And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.  Sponsored By:  → Bethany's Pantry | Go to https://bethanyspantry.com/ and use code PODCAST10 for $10 anything! → Kasandrinos | Go to https://www.kasandrinos.com/digest  and use code DIGEST for 25% off Timestamps: → 00:00 - Introduction → 00:04:54 - Why Cacao Butter Is an Underrated Superfood → 00:05:48 - What Cacao Butter Is (and What It Isn't) → 00:06:45 - Stearic Acid & the Metabolic Benefits of Cacao Butter → 00:08:26 - How Cacao Butter Helps Reduce Sugar Cravings → 00:09:01 - Additional Nutrients & Health Benefits → 00:09:34 - How to Add Cacao Butter to Your Diet → 00:10:36 - Choosing a High-Quality Cacao Butter → 00:11:08 - Final Takeaways Further Listening: → The Hidden Dangers of Xanthan Gum + How It Affects Your Gut | BOK Check Out Bethany: → Bethany's Instagram: @lilsipper → YouTube → Bethany's Website → Discounts & My Favorite Products → My Digestive Support Protein Powder → Gut Reset Book  → Get my Newsletters (Friday Finds) Learn more about your ad choices. Visit megaphone.fm/adchoices

info + tracklist: https://radio.syg.ma/episodes/alapam004-anna-butter-nose-bleed https://anna-butter.com/projects

Eden, Zach, Katie, Papa Mayes, Emily & Mayes ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join the Mailbag LIVE on YouTube every Friday⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Papa Mayes returns from Vermont and Katie's been active policing local Facebook groups. Dill or No Dill through some confusing breads and horrific sushi. Minnesota State Fair Foods are back and they mostly look delicious. Patreon Exclusive: Going In Cold & The Odyssey COUNT THE DINGS MERCH STORE - Check it out here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/CTDMERCH⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you want to hear the full Mailbag, check out the Patreon! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join the Count The Dings Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for exclusive full, ad free episodes, extra Cinephobe content and more at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/CountTheDings Learn more about your ad choices. Visit megaphone.fm/adchoices

Join us as we explore the wild world of fair foods, the cultural quirks of sports fandom, and the humorous side of everyday life. From deep-fried delicacies to the mysteries of the World Cup, this episode is packed with laughs and insights. In this episode, we explore the quirky and humorous side of fair foods, regional delicacies, and bizarre food combinations, along with amusing stories about animals and food experiments. Join us for a lighthearted look at culinary creativity and the strange world of fair cuisine.

Join us as we explore the wild world of fair foods, the cultural quirks of sports fandom, and the humorous side of everyday life. From deep-fried delicacies to the mysteries of the World Cup, this episode is packed with laughs and insights. In this episode, we explore the quirky and humorous side of fair foods, regional delicacies, and bizarre food combinations, along with amusing stories about animals and food experiments. Join us for a lighthearted look at culinary creativity and the strange world of fair cuisine.

Join us as we explore the wild world of fair foods, the cultural quirks of sports fandom, and the humorous side of everyday life. From deep-fried delicacies to the mysteries of the World Cup, this episode is packed with laughs and insights. In this episode, we explore the quirky and humorous side of fair foods, regional delicacies, and bizarre food combinations, along with amusing stories about animals and food experiments. Join us for a lighthearted look at culinary creativity and the strange world of fair cuisine.

387: Get food freedom from food addiction while saving money at the same time! I have Coach Lynda Barco on with me today, and in our conversation we discuss how she was able to lose weight, reduce pain, and break free from her past food addiction by going carnivore—and how you can too! We discuss common misconceptions around the carnivore diet, including whether it causes constipation or actually helps relieve it, whether eating red meat will cause a heart attack, why we need cholesterol for hormone production, and whether going carnivore saves you money or drains your bank account. Coach Lynda also shares how her own daughter, who was hospitalized and nearly died from ulcerative colitis, was able to go into remission after adopting a carnivore diet. So if you've been carnivore-curious and want to test it out for yourself, this episode gives tips on how to get started and what not to do when first beginning the carnivore diet. Topics Discussed: → How the carnivore diet has helped others → How the carnivore diet gives you food freedom → Misconceptions about the carnivore diet → Constipation relief → Remission from colitis → Tips for going carnivore → Finding what works for you As always, if you have any questions for the show please email us at digestthispod@gmail.com. And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.  Sponsored By:  → Our Place | Go to https://fromourplace.com/digest and use code DIGEST for 10% → Santa Barbara Chocolate | Go to https://www.santabarbarachocolate.com/ and use code LILSIPPER for a discount sitewide! Timestamps: → 00:00:00 - Introduction  → 00:04:12 - Rapid Fire Questions → 00:05:26 - Meet Lynda Barco → 00:06:19 - Diet Before Carnivore → 00:11:24 - Carnivore + Constipation  → 00:14:22 - Carnivore Misconceptions   → 00:17:40 - Nutrient Deficiency  → 00:21:45 - Lynda's Daughter  → 00:31:29 - Going Off Carnivore  → 00:35:19 - Carnivore Mistakes  → 00:39:42 - Men vs Women  → 00:44:35 - Going Of The Carnivore Diet  → 00:46:31 - Trying Carnivore   Further Listening: → Ex-Vegan Turned Carnivore & Should We Really Be Eating a Stick of Butter a Day? | Bella Ma Check Out Lynda Barco: → Go Carnivore App → Website  → Instagram Check Out Bethany: → Bethany's Instagram: @lilsipper → YouTube → Bethany's Website → Discounts & My Favorite Products → My Digestive Support Protein Powder → Gut Reset Book  → Get my Newsletters (Friday Finds) Learn more about your ad choices. Visit megaphone.fm/adchoices

In this week's edition of the Flavors of Northwest Arkansas podcast, we're in Bentonville talking to Rebecca & Jay Davitt, the owners of Stoic Brews Alternative, but before we hear from them?! FOOD NEWS!! We hear from Mallory Files, who sold Ozark Charcuterie & Wine Bar in Fayetteville and grand opened Ozark Charcuterie in Rogers in back-to-back days. Pearlsnap Picnic grand opened in the Jones Center. Vagabond Coffee grand opened at the Sugar Creek Shopping Center in Bella Vista. We'll hear from owner J.W. Gericke! HTeaO is open in Lowell! Jack in the Box is coming to Rogers (somewhere at some time?)? McAlister's is coming to Farmington. Saltine Bakery & Kitchen will open in South Fayetteville SOON. Happy 2-year anniversary to Butter & Bloom Cake Shop! Their anniversary menu-WOW. Happy 28 years to Iron Horse Coffee Company!! In today's Flavors Flashback, Mallory Files tells us what it was like to go viral back in 2024! Rebecca and Jay Davitt started Stoic Brews Alternative back in March of 2025. For those that don't know, Stoic brews gluten-free beer, and all their food is gluten-free as well. Rebecca has been on a gluten-free diet for a decade and Jay wanted to brew beer. Rebecca didn't want to do it until she found out that she could do it gluten-free, and with her food science background, a monster was created! Speaking of which, Rebecca struggled with imposter syndrome. She'll tell you why. Also, how did they find such a great spot? It's the old Pedaler's Pub, and they'll tell you that story. Finally, you don't know what you don't know. They'll talk about being ill-prepared to go through the emotions of seeing people have their first beer in over a decade because of gluten allergies and tear up. They go over that and so much more, on this edition of the Flavors of Northwest Arkansas podcast.

Die meisten kennen sie als Cindy aus Marzahn. Mit dieser Figur wurde sie zu einer der erfolgreichsten Comedians Deutschlands. Wir sprechen über ihre Kindheit zwischen Gemeinschaft und Ausgrenzung, über die enge Beziehung zu ihrer Mutter. Sie erzählt von den Jahren mit Hartz IV und dem unerwarteten Weg auf die großen Bühnen. Außerdem geht es um das Recht zu jammern, um Fehler und Wiedergutmachung. Und darüber, warum das Glück manchmal als Brot mit Butter und Schnittlauch daherkommt. WERBEPARTNER & RABATTE: https://linktr.ee/hotelmatze MEIN GAST: https://www.ilkabessin.de/ https://www.instagram.com/ilkabessin/ DINGE: Tourdaten und -tickets https://bit.ly/451ZvMN Buch (Heyne, 2018) “Abgeschminkt. Das Leben ist schön – Von einfach war nie die Rede. Die Frau, die »Cindy aus Marzahn« war” https://bit.ly/4gIixz3 Hörbuch: “Abgeschminkt - Das Leben ist schön – von einfach war nie die Rede. Die Frau, die »Cindy aus Marzahn« war” https://bit.ly/4fgPkJa Max Frisch & Lukas Hambach - Produktion Annie Hofmann - Redaktion Mit Vergnügen - Vermarktung und Distribution MEIN ZEUG: Meine Fragensets: beherzt.net/hotel-matze Hotel Matze live - https://eventim.de/artist/hotel-matze/ Mein Newsletter: https://matzehielscher.substack.com/ YouTube: https://bit.ly/2MXRILN TikTok: https://tiktok.com/@matzehielscher Instagram: https://instagram.com/matzehielscherHotel LinkedIn: https://linkedin.com/in/matzehielscher/ Meine Bücher: https://bit.ly/4w3MGx1

Lucas estudou inglês por 11 anos. Passou em todos os testes. Assistiu a séries americanas sem legenda.E quando chegou em Londres, não entendeu nada.Não porque o inglês dele era ruim. Mas porque o inglês que ele aprendeu e o inglês que Londres fala são dois idiomas completamente diferentes.Nesse episódio você vai ouvir uma história narrada 100% em inglês — com Cockney accent — e aprender as gírias britânicas que ninguém ensina na escola, do jeito que elas realmente chegam: dentro de uma situação real, num contexto que faz sentido, num sotaque que você vai querer imitar.---00:00 - A chegada em Londres e o choque da pronúncia 01:10 - Ground Floor vs. First Floor: A lógica britânica 01:39 - O significado oculto de "Brilliant" 02:29 - Butter, Water e Tomato: O som do T e das vogais 04:16 - Workplace English: "Schedule" e o ritmo do escritório 05:54 - O que significa "Dodgy" no dia a dia? 06:31 - "Cheeky Lunch" e outras expressões com "Cheeky" 07:41 - "Bloody good": Como usar com naturalidade 08:52 - Sobrevivendo ao Pub: O que é um "Pint"? 10:52 - A versatilidade do "Cheers" 11:31 - "Gutted": Sentindo a decepção em inglês 13:36 - "What can I do you for?": O jogo de palavras no mercado 14:15 - Courgette vs. Zucchini: Diferenças de vocabulário 14:29 - Farmácia: Paracetamol e a saudação "All right?" 15:39 - Saturday sorted: O que significa "Sorted"? 16:34 - Conclusão: Por que aprender com histórias reais? 21:04 - Revisão final: O glossário do Lucas em Londres---

A few years ago, food manufacturer Land O'Lakes had a radical idea: What if it let part-time employees pick their own schedule?  In early 2022, coming out of the COVID-19 pandemic, the Arden Hills, Minnesota-based maker of dairy products and animal feeds noticed a sea change in employee priorities: people wanted flexibility.So, the company rolled out the Flex Work program for employees working 16-30 hours per week. Workers set the hours they can work, and Land O'Lakes figures out how that fits into production. Most of these positions are in operations and supply chain roles at the company's factories, but they also have positions in housekeeping, office clerking and sanitation—and no previous experience is required.The pilot project debuted at the Land O'Lakes facility in St. Joseph, Missouri, and the company said the response was "overwhelming," with more than 100 applicants in the first few days. The roles are ideal for parents being pulled in 100 different directions, college students looking to pay rent or retirees looking to stay busy. According to the company, some employees who started in Flex Work have even transitioned to full-time roles.Current positions available in the program include a Flex Production Operator in Neosho, Missouri; a Flex Housekeeper in Hillsboro, Wisconsin; a Maintenance Technician in Saint Joseph, Missouri;and a Warehouse Operator in Black River Falls, Wisconsin.According to a report in Fortune, it was a now-retired chief supply chain officer who championed the concept. Basically, the exec said the company needed to move beyond the mentality of "that can't happen in manufacturing environments."The company has some 60 manufacturing facilities in the U.S. , but plans to roll the initiative out across all 140 of its domestic locations.Land O'Lakes said that views and applications for flex roles are about 25% higher than for traditional roles, and turnover is significantly lower. Turnover among flex workers is 12 points lower than among recently hired full-time talent.While it may not make a career, Flex Work could be a solution for people looking to make a little extra cash and companies looking to fill gaps on the floor.#Manufacturing, #ManufacturingJobs, #Workforce, #Hiring, #FlexibleWork, #FlexWork, #LandOLakes, #SupplyChain, #FactoryJobs, #Operations, #SkilledTrades, #IndustrialJobs, #Careers, #FutureOfWork, #MadeInAmerica

For twenty years, Kelsey Buchalter cycled through hospitals, medications, and every conventional treatment psychiatry could offer for anorexia, bulimia, and anxiety. None of it touched the underlying problem. What finally did was a single instruction from a nutritionist: eat only red meat and eggs for ten days.Now a health coach at Ovadia Heart Health, Kelsey sits down with Dr. Philip Ovadia and Jack Heald to trace the biological mechanism behind that shift, and to challenge a premise most mental health treatment never questions: that the mind can be repaired while the body remains inflamed and malnourished. She draws a sharp distinction between disordered eating and dietary intervention, one that has nothing to do with what's on the plate and everything to do with why it's there.The conversation moves through decision fatigue, the vagus nerve's surprising link to the human voice, and the difference between healing from fear versus healing from self-respect. It is a story about what happens when biology gets treated before anyone tries to talk the mind into changing.BIG IDEABefore psychology can do its work, biology has to be stabilized first, and for Kelsey Buchalter, that meant confronting the idea that her mental illness was never a character flaw but a body in crisis.kelsey buchalterinstagram: kelseybuchalterPodcast: The Human TheaterSend Dr. Ovadia a Text Message. (If you want a response, you must include your contact information.) Dr. Ovadia cannot respond here. To contact his team, please send an email to team@ifixhearts.com WEBSITE: Stay Off My Kitchen Table Like what you hear? Head over to IFixHearts.com/book to grab a copy of my book, Stay Off My Operating Table. Ready to go deeper? Talk to someone from my team at IFixHearts.com/talk.Ready to take control of your health?  Grab Dr. Ovadia's brand new book Stay Off My Kitchen Table now! This isn't just another diet book; it reveals why it's not just what you eat, but what your body actually absorbs that determines your health.If you're struggling with low energy, stubborn weight, or feeling like “healthy eating” isn't working… this book shows you exactly how to fix it.Learn how to reset your gutEliminate hidden foods sabotaging your progressUnlock real energy, metabolism, and longevityDon't wait until it's too late. Take action today. Get your copy of Stay Off My Kitchen Table now.Learn More:Take Dr. Ovadia's metabolic health quiz: iFixHearts Dr. Ovadia's website: Ovadia Heart HealthTheme Song : Rage AgainstWritten & Performed by Logan Gritton & Colin Gailey (c) 2016 Mercury Retro RecordingsAny use of this intellectual property for text and data mining or computational analysis including as training material for artificial intelligence systems is strictly prohibited without express written consent from Dr. Philip Ovadia.

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→ The podcast has a new YouTube Channel! @axisconversationspodcast Three Big Conversations: Taylor Swift and Travis Kelce got married in a garden in The Garden - 08:04 So-called "butter moms" are setting the vibe for a deep-fried summer - 19:00 New data from CIY and Barna gives us insight into how Christian teens are using AI. - 32:20 Slang of the Week: "NPC" - 00:56 In Other News:- 48:00 The round of 16 is officially wrapped in the 2026 World Cup, with all three host countries (Canada, Mexico, and the US) failing to continue. Another notable casualty is Portugal, with global superstar Cristiano Ronaldo saying goodbye to World Cup competition. Building on the trend of hosting in-person experiences, Charli xcx has announced official listening parties, hosted around the world, for her July 24th album, titled Music, Fashion, Film. The Academy of Motion Picture Arts and Sciences has invited 529 new members, perhaps as an attempt to regain relevance with the rising generation. The new Oscar voters will include Gen Z notables like Jacob Elordi, Jenna Ortega, and Mia Goth. The video game industry continues to be volatile, as Xbox announced this week that they're laying off almost 5,000 employees and "resetting Xbox." While perhaps not indicative of all, trends where young people reject modern "big tech" continue to rise in popularity, like the "Luddite Festival" that took place in New York City last week.

Taylor Swift and Travis Kelce got married in a garden in The Garden, so-called "butter moms" are setting the vibe for a deep-fried summer, and new data from CIY and Barna gives us insight into how Christian teens are using AI. Slang of the Week: "NPC" In Other News: The round of 16 is officially wrapped in the 2026 World Cup, with all three host countries (Canada, Mexico, and the US) failing to continue. Another notable casualty is Portugal, with global superstar Cristiano Ronaldo saying goodbye to World Cup competition. Building on the trend of hosting in-person experiences, Charli xcx has announced official listening parties, hosted around the world, for her July 24th album, titled Music, Fashion, Film. The Academy of Motion Picture Arts and Sciences has invited 529 new members, perhaps as an attempt to regain relevance with the rising generation. The new Oscar voters will include Gen Z notables like Jacob Elordi, Jenna Ortega, and Mia Goth. The video game industry continues to be volatile, as Xbox announced this week that they're laying off almost 5,000 employees and "resetting Xbox." While perhaps not indicative of all, trends where young people reject modern "big tech" continue to rise in popularity, like the "Luddite Festival" that took place in New York City last week.

Democratic socialist candidates are becoming a serious political challenge in Democratic Party primaries. Have Americans suddenly become convinced by the arguments in favor of command economies, or is there something deeper going on?Read the article here: https://mises.org/mises-wire/country-having-its-socialist-moment2026 is the Year of Rothbard—Murray's 100th birthday—and we're celebrating by giving away free copies of The Origins of the Federal Reserve through July 31. Grab yours today at https://mises.org/gabfreebookBe sure to follow the Guns and Butter podcast at https://Mises.org/GB

Boom Butter enjoyers! Back at it again with more Buttery nonsense! Have you ever seen the movie Dune? No? Us either! So enjoy another MadMaxiMarioTransformers type game! We then dive straight into street suffixes! Road, Trail, Heights, Street. These are suffixes? Suffixi? You get the point! But what you won't get is the ones we drafted because we drafted them first! Plus, we didn't even know half these existed! Finally, we dive into foods to eat while driving your car! Find out how Kris eats most things and as always, ENJOY!!!

Well howdy folks, its us them Butter Bois again. Here to NOT KNOW HOW TO FREAKING SPELL!! Take that Kozy! Spell your little heart out you did! Anywho, The worst of the worst chosen by who else than Charles Selectington and Milhouse Choicemaker?? No, They were chosen by Kozy! Kris and Richie have to build an NFL football sports team only using the worst teams in the league in the last however many years it was! You'll have to listen to find out who the two previous names are, and wha Skuzzy and Producer Richie chose for their team! How will their team perform? Who's to say... Welp, we hope you enjoy this cathardic Butter Experience!

Alice and Doug spent America's 250th birthday watching a murder movie, saving a queen, and eating Japanese food. They also visited the animals they'd just eaten because the circle of life is really weird sometimes.They also got a boat over the weekend! But it's not as exciting as it sounds*Plus, what if you're driving a train and you're about to hit a person? What do you do? Find out now!Other discussion topics may include:- Pancake race lore- Geena Davis: Beetlejuice Creature- Dead skin snacks- Fake aquarium trains- Is it hard to gently use two fingers?*...or is it?

Shop my all-natural skincare products at Arvoti.com.Butter sat at the center of nearly every kitchen for thousands of years. Then within a few decades, people were afraid to eat it.I'm a first-time homesteader following in the footsteps of my great-grandparents, and butter is now a daily staple in my kitchen after years of believing it was unhealthy. The shift in how I see it didn't come from a study. It came from paying attention.My great-grandmother milked her own cow and churned her own butter. By the time I was a teenager, my friends and I were chasing low-fat labels and avoiding the same food our ancestors had prized for generations.Margarine showed up in a spray bottle in my house once, and my body knew within one bite that something was off. That memory stuck for a reason.The story of butter isn't really about dairy. It's about how trusted foods get replaced, how marketing rewrites memory, and what happens to a family kitchen when you stop asking where the food came from.You'll Learn:[0:00] Introduction[1:44] I was a teenager raised on low-fat diets and taught to fear butter[4:56] The “I Can't Believe It's Not Butter” memory that revealed the deception[11:32] What Weston A. Price discovered about traditional cultures and animal fats[13:47] Why vitamins A, E, and K2 found in butter make it essential [14:57] How margarine and factory food replaced the farm in the 20th century[18:19] The mystery-funded studies that convinced doctors saturated fat causes heart disease[20:37] Why heart disease skyrocketed after butter and lard left the kitchen[22:16] Question everything and put butter back at the centre of your kitchenRelated Gubba Homestead Episodes:The Truth About Milk: What Changed and Why It MattersThese Secrets Hidden in Mainstream History Reveal A Dark PatternThe Hidden Benefits of Dandelions & Why No One Knows About ThemFind more from Gubba: Gubba Homestead | X | Facebook | Instagram | Pinterest | WebsiteGubba Homestead Products | Shop

You've got to try this versatile cowboy butter. It's good as a spread or sauce on everything from steak and potatoes, veggies, or bread! Recipe: Cowboy Butter from COOKtheSTORY. Here's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too. Join my COOKforTWO Community here! Follow me on social media TikTok, Instagram, Facebook, or PinterestGet My Newsletter! Websites: COOKtheSTORY.com and TheCookful.com Let's get cooking! -Christine xo

Three snacks acquired from the same ice cream parlor are features this week on You Tried Dat??: Lotte Custard Cakes, Waforia Caramel Cream Bars, and Pierre Chocolate French Butter Cookies.  The gang also discusses an unusual toilet situation and an unexpected DJ before taking a look at gifts in a new segment called You Gave Dat. Follow us on Instagram to see pictures of the snacks @youtrieddat.

Mein wunderbarer Gast würde die Butterstulle zum Weltkulturerbe küren, wenn man ihn denn ließe. In der Schule damals hatte er eine verrückte Mischung aus Weiß- und Schwarzbrot dabei, die er an manchen Tagen erfolgreich gegen Honigbrote eintauschte, aber davon erzählt Felix Kramer viel besser selbst. Der 1973 im Osten Berlins geborene Schauspieler ist überhaupt ein guter Erzähler, auch wenn er in Erfolgen wie „Dark“, „Dogs of Berlin“, „Warten auf'n Bus“ oder „Oderbruch“ ja nicht er selbst ist, aber als Gast bei Toast Hawaii dann doch. Und so sprechen wir über Fleisch, das es früher eigentlich nur gab, wenn Handwerker im Haus waren, über Knupperkirschen und Flohsamenschalen, wirklich ausführlich über Butter, Lieblingsobst, Mütter, die absichtlich langsam essen und Würstchenonkel, die immer nur zu Weihnachten auftauchen. Hat viel Spaß gemacht. *** WERBUNG Toast Hawaii wird unterstützt von dmBio, die Bio-Lebensmittelmarke von dm-drogerie markt. Ganz nach dem Motto „Natürlich lecker erleben“ bietet dmBio mit mehr als 550 Produkten eine vielfältige Auswahl – von leckeren Snacks für zwischendurch bis hin zu original italienischen Tomatensaucen. Haben auch Sie eine dmBio-Geschichte, die im Podcast erzählt werden soll? Dann schreiben Sie uns gerne unter rustberlin@icloud.com ÖKO-Kontrollstelle: DE-ÖKO-007

Lara Espírito Santo grew up shuttling between Rio de Janeiro and her father's industrial farms in Paraguay and Brazil, traded a planned career in politics and international development for a kitchen job at Silo in London, and went on to co-found SEM, the zero-food-waste restaurant in Lisbon she ran with her partner George McLeod until closing it ten days before this conversation (not for financial reasons, but to figure out what comes next).Source the cream instead of buying butter, and one ingredient quietly becomes four: butter, buttermilk, then whey and cheese once you split the buttermilk again. That unglamorous bit of dairy chemistry is the mechanic behind Lara's central claim: you don't get to zero food waste by managing waste better. You get there by going further back up the supply chain than most kitchens ever bother to look, and only then does the creativity actually start.In this episode, recorded in Lisbon, we get into how watching the birds disappear from her father's 20,000-hectare farm pushed her toward activism and then back into restaurants, why SEM's food costs ran at 17%, against an industry standard of 25–30%, why she closed it anyway, the case for an EU-wide black market in regeneratively raised organ meat, oyster shells turned into dinner plates, and why she'd spend a hypothetical billion euros de-risking the years it takes a farm to convert.More about this episode.Thoughts? Ideas? Questions? Send us a message!Find out more about our Generation-Re investment syndicate:https://gen-re.land/ Thank you to our Field Builders Circle for supporting us. Learn more hereSupport the show=======In Investing in Regenerative Agriculture and Food podcast show we talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.

For decades, Americans were told to replace butter with seed oils. Then the internet swung the other direction and declared seed oils a “mitochondrial toxin.” But what if both sides are missing the real problem? In this episode, Dr. Josh Axe breaks down the seed oil debate using the studies on both sides — including data showing higher linoleic acid intake was associated with 15% lower cardiovascular deaths and 21% lower heart disease, while other trials suggest replacing saturated fat with omega-6-rich oils may increase cardiovascular risk. Uncover what's really going on in your body with advanced biomarker testing for hormones, thyroid, and metabolism— plus a 1-hour consultation with a Senior Health Advisor! →  http://mybloodwork.com Thank you to our sponsors! Sunlighten Sauna: https://get.sunlighten.com/axepodcast Manukora Manuka Honey: https://manukora.com/axe Caraway Home: carawayhome.com/drjoshaxe (Use code DRJOSHAXE) for an exclusive discount Watch The Dr. Josh Axe Show every Monday & Thursday on YouTube: https://www.youtube.com/@drjoshaxe?sub_confirmation=1

This week on the HowToBBQRight Podcast, we're switching things up at the office and sipping on Luzianne Unsweet Tea for a change (00:00). Our Community Playlist Giveaway has officially wrapped up, and y'all submitted some absolute wildcards this time around (04:09). Malcom had a great Father's Day and got a brand-new wok to break in (09:22). Looking for the best squash side dish? Here's how to take fresh squash to the next level (16:36). Malcom loves a good tomato pie, but this unique tomato pie recipe is a little different from the classic version (22:33). Mark Williams brought us fresh cucumbers, so Malcom made homemade pickles—and they turned out absolutely delicious (25:50). Want to make the perfect BBQ bologna? Here's our step-by-step guide to smoking a bologna chub (33:48). Food Network is launching a brand-new show called Pitmasters, featuring several incredible BBQ cooks we know (40:30). Need an easy meal for a guys' trip? Here's how to impress everyone with an amazing cook in under 3 hours (45:09). How many times can you reuse charcoal before it's time to throw it out? (47:50) Butter-injected baked potatoes might be the ultimate baked potato upgrade—here's why you need to try them (49:50). Should you buy a vertical or horizontal pellet grill? We break down the pros and cons (52:16). Love gyros? Cooking gyro meat taco-style on the flat top might be the best way to enjoy them, of course with a little Blue Plate tzatziki sauce on the side (56:10).  

SHOW FEATURES: Family Secrets, Kinky Confessions, Redneck Report and Pop Trash. Follow Dave & Mahoney everywhere:Instagram: @daveandmahoneyTikTok: @daveandmahoneyFacebook: @daveandmahoneyYouTube: @daveandmahoneyAgree? Disagree? Want to yell at us?Voicemail: 833-YO-DUMMY Additional Content: daveandmahoney.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

(00:00) McKone, Zo and Joe Murray start the Celtics free hour talking about the Red Sox and impending moves. Murray says that Breslow is around to shield Kennedy and other higher ups.(7:31) Zo lights up on Roman Anthony for not being able to play through his injury as he feels discomfort, labels him soft. McKone would like to see Anthony back this year because he is not an established player.(20:48) The Crew goes to the phone lines for your thoughts.(29:15) This or That - Bread and Butter or Soup and SaladSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Thanks for listening. DJ Kue takes over this edition of the GHR Exclusive Podcast Mix Series with a live set recorded at Butter in San Francisco. Non-stop disco house vibes from start to finish. IG: @ghettohouseradio  X: @ghettohouse 

Slather yourself in grease and break out your best butter-carving spoon for this, our butter molds episode, brought to you by Return to Cranford (aka The Cranford Christmas Special).

We discuss the hottest topics from the week! Nintendo 64 Turns 30 Buzz Lightyear Souvenir Popcorn Bucket Weekend Box Office Bonnie's Trilogy Milly Alcock's Favorite Superhero Movie David Corenswet Reacts to Supergirl Cup Grinch Sequel in the Works Klara & the Sun Trailer New Animated Timothée Chalamet & Selina Gomez Movie & SO MUCH MORE! Join the conversation... FacebookInstagramTwitterTikTokYouTubeRate/Review/Subscribe:Apple PodcastsSpotifyYouTubeSee omnystudio.com/listener for privacy information.

Iran and the US have agreed a deal that would end their war, with the Strait of Hormuz shipping channel set to reopen in due course. The agreement is expected to be formalised on Friday. With Pakistan having helped mediate, we hear from the country's planning and development minister.Also in the programme: The Democratic Republic of Congo's Ebola outbreak worsens with 782 cases now confirmed; and we speak to the Japanese writer Asako Yuzuki about her books Butter and Hooked which have proved a hit in the literary world.(Photo: US President Donald Trump looks on during a Cabinet meeting in the White House, May 2026. Credit: Samuel Corum/Pool/EPA/Shutterstock)

Is Butter Pecan ice cream for old people? Or is it a flavor for all ages? It's time to clear the docket of all your coldest Ice Cream Queries. Is it okay to lie to a restaurant and tell them it's your birthday to get free dessert? What should you do when your spouse and kids eat all your vegan ice cream - even though you buy them dairy ice cream too? What's the best way to eat an ice cream sandwich? Plus, we get into the history of vanilla (yes, it's a flavor!), chocolate-covered bugs in ice cream (good, actually), and break down the various niche ice cream orders of Judge Hodgman's native New England. But first, we start our episode with our experience going to Mexico with our friends at Al Otro Lado, and how they work to improve the lives of migrants on both sides of our border. Ready yourselves for the brain freeze, and take a big scoop out of this episode of the Judge John Hodgman Podcast! NIGHT COURT is coming to the Coolidge Corner Theatre in Brookline, MA on June 11th! That's TOMORROW! So grab those tickets, New Englanders, this is YOUR chance to experience the all-new live show from Judge John Hodgman at a venue near you. Get your tickets here! ---Judge John Hodgman is member-supported! Become a member to unlock special bonus episodes and more. Memberships start at just $5 a month. Just tap here!

This week's episode is a little softer, a little deeper… but still very much your favorite oversharing on the internet