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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.
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!
The Trump administration wants Americans to believe that this latest intervention into Venezuela was a quick and definitive success. But, given enough time, there is essentially no way this can go well.Read the article here: https://mises.org/mises-wire/there-are-no-good-outcomes-trumps-latest-attempt-regime-change-venezuelaBe sure to follow the Guns and Butter podcast at https://Mises.org/GB
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
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!
You're listening to Burnt Toast! We are Virginia Sole-Smith and Corinne Fay.Happy 2026!!! To celebrate—and kick off the most diet-y month of the year!—we are here with a roundup of the very best anti-diet fitness advice in the Burnt Toast archives. If you find this useful, consider a paid Burnt Toast subscription! We're way cheaper than a gym or a diet app membership, and arguably better for your health too. And in addition to getting behind paywalled episodes and essays, Burnt Toasties get to join our awesome chat rooms like Team CPAP, Anti-Diet Ozempic Life and Fat Fashion! You'll find so much practical support, inspiration, and fat joy. Join us here! Don't diet, come hang with us!
Welcome to 2026! Hosts Quynh Nguyen, Sara Kim, and Jessie Chui reflect on the highlights of 2025 and share how they're approaching the new year with renewed purpose. From their favorite podcast moments to candid conversations about burnout, community, and social media, this episode offers a genuine look at what it means to balance artistry with entrepreneurship. Quynh opens up about personal challenges with her dog Butter's health and how she's navigating creative burnout. Sara and Jessie share thoughtful perspectives on how to reconnect with creativity through simple joys, honest reflection, and community support. Together, they explore the evolving world of social media, the importance of defining purpose across platforms, and the grounding power of real connection. “You don't always have to produce something to feel worthy. Sometimes doing nothing is what you need most.” - Jessie If you've ever struggled to find your creative spark again, this episode will remind you that you're not alone. Here's what you'll hear in this episode: Reflections on our favorite 2025 episodes and lessons we learned How we handle burnout and reconnect with creativity Defining the balance between artist and entrepreneur The evolution of social media and how we use it intentionally Upcoming details on the Paper Talk Mastermind (March 2026 cohort)
As 2025 comes to a close, Steve Buttram, Paxton Redd, Michael Shearon, and Josh Hensley gather around the table to reflect on a year marked by God's faithfulness—from launching a new campus to walking through personal challenges with hope and peace. With laughter, honesty, and a few unforgettable “hot tips” (yes… brown your butter), the team looks back on how God has been present in both the big moments and the ordinary rhythms of life. The conversation then turns forward, exploring how to step into a new year without pressure—choosing grace, intentionality, diligence, and dependence on God over unrealistic resolutions. The episode closes by inviting listeners to reflect alongside the team: What are you carrying forward into the new year, and what is God inviting you to finally lay down? It's a meaningful, joy-filled way to close one season and open another—together. TELL US WHAT YOU'RE CARRYING FORWARD AND FINALLY LAYING DOWN
Willkommen bei Gravel Gruppetto, einem neuen Herzensprojekt, das von Simon Michalowicz aka "Ein Löffel Butter" initiiert wurde! Gemeinsam mit Leona Kringe und mir wird aus einer lockeren Idee jetzt eine regelmäßige Podcast-Serie. Wir drei laden euch ein zu unserem virtuellen „Coffee-Ride“ – ohne Zeitdruck, aber mit viel Leidenschaft für alles, was auf zwei Rädern passiert.In dieser ersten Folge quatschen wir uns warm: Es geht um die Tücken von Schneematsch und Rollentraining, fiese Stürze und die Frage, ob Carbon-Rahmen wirklich alles besser machen. Wir diskutieren über den „Ausrüstungs-Wahn“ in der Szene und wie Martin versucht, sein Training mit KI-Trainern zu revolutionieren.Das ist erst der Anfang – freut euch auf Folge #1 und viele weitere gemeinsame Ausfahrten in 2026!
In this delightfully rich episode of The Six Figure Author Experiment, Lee and Russell sit down with bestselling author and teacher Theodora Taylor to talk about Universal Fantasy, Butter Sponsors, and how to keep your creativity alive. Together, they explore how to rediscover joy in your work, why tropes resonate so deeply with readers, and how “butter” — those emotionally charged, sensory-rich story moments — can transform good books into unforgettable ones. From Batman and Beauty and the Beast to K-pop Demon Hunters, this conversation is a masterclass in emotional storytelling and audience connection.Topics Covered:* What Universal Fantasy really means (and how it differs from tropes)* “Butter” and “Butter Sponsors”: how to find what makes your story delicious* Why readers crave emotional payoff — and how to deliver it at an 11* Turning familiar tropes into deeply resonant, character-driven moments* How to use set-up and payoff to craft satisfying emotional arcs* Common author fears about “too much butter” — and why it's rarely enough* How creative burnout often stems from disconnection from joy* Using songs, movies, and aesthetics as inspiration (Butter Sponsors in action)* Finding new creative sparks through The Artist's Date and playful exploration* How “Enemies to Lovers” and “One Bed” tropes can be done right* Why professors taught us to avoid “cringe” — and why we must unlearn that* Emotional truth vs. literary restraint: making readers feel* The psychology of wounded heroes (and why Batman is the ultimate billionaire romance archetype)* Writing as entertainment — embracing your role as storyteller and performer* How to bring joy back into your author career through intention and play* Theodora's framework of “Butter Comps” — finding comp stories across media* Building an “author butter” style unique to your voice and emotional palette* The Happy Medium between structure and intuition in storytelling* Why joy and generosity are the secret to long-term creative fulfillment This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.sixfigureauthorexperiment.com
Conor Pope, Irish Times Consumer Correspondent
In this episode of The Milk Check, Ted Jacoby III welcomes Lloyd Metzger and TJ Jacoby of Valley Queen Cheese Company for a deep dive into the science, functionality and future of dairy proteins. The conversation starts at the molecular level – the difference between casein and whey – and builds toward the real-world implications for product developers, processors and nutrition brands. We cover: Why casein is built to carry calcium (and whey isn’t) How heat and pH change protein behavior Fast versus slow digestion and why both matter The role of whey protein in muscle maintenance, aging and GLP-1 nutrition What pro cream really is and why its value may be underestimated Why cellular agriculture is more niche than threat If you work in dairy, food formulation or nutrition, this is a protein conversation worth digesting. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check TMC-Intro-final[00:00:00]Ted Jacoby III: Hi everybody, and thank you for joining us today for this very special recording of the Milk Check Podcast. Today, our topic is: what is the future of dairy proteins? And we have two very special guests. The first is Lloyd Metzger, VP of Quality and Technical Services for Valley Queen Cheese Company, and formerly Professor of Dairy Science at South Dakota State University. And the second, particularly special to me, is my son TJ Jacoby, Whey Technologist for Valley Queen. A South Dakota State graduate. Someone who has been interested in dairy proteins since his first biology class in high school. Guys, thank you for joining us today and welcome to The Milk Check. Lloyd Metzger: Glad to be here. TJ Jacoby: Good to be on, Dad. Ted Jacoby III: It’s December 18th, 2025. Milk production in the US is up 4%. Milk production in Europe is up something similar. Milk production in New Zealand is up. Milk production in Argentina is up. We are definitely in an [00:01:00] environment today where the supply of milk and dairy is overwhelming demand, at least for the moment. Cheese prices are near historical lows. Butter prices are near historical lows. Nonfat milk, skim milk powder prices are on the low end of the range. This market is a market that feels heavy, and I think most people out there would say, it almost feels like even though we’re at lows, we may actually go lower before we go higher. And yet, on the other hand, there are whey proteins, Josh, if I’m not mistaken, whey proteins just hit historical highs. Josh White: Maybe the highest prices we’ve ever seen for whey protein isolate and WPC 80. Ted Jacoby III: So, we have an environment where the demand on the protein side is extremely strong, and the trends on protein consumption are extremely strong and really feel like they’re gonna be around for quite some time. We’ve got baby boomers retiring and whether it’s because of GLP-1s or it’s just a general knowledge and understanding of what human nutritional needs are as people age, they know that they need more protein in their [00:02:00] diet. So, it begs the question: what is going on with dairy proteins and whey proteins and how is this going to evolve in such a unique market where demand is so strong for protein right now? And so, I’m gonna ask the question first. What’s the difference at a molecular level between whey proteins and milk proteins? Because when we’re in an environment like we are now, where you’ve got the demand really, really high, you also have a market that’s gonna start looking for alternatives, simply because prices are so high. What is the difference between milk proteins in general and whey protein specifically? Lloyd Metzger: It’s important to talk about from a functional perspective how the proteins are different. I’m sure we’ll get into the nutritional differences between those proteins as well. It’s important to understand what’s driving those differences in functional characteristics. And it’s really all about calcium. The casein system is designed to carry calcium. The whey protein system is not designed to carry calcium. That differentiates the two groups of [00:03:00] proteins and makes their properties very different. TJ Jacoby: I’ll explain it like this. Milk proteins, there’s two classes of proteins, right? There’s casein and then there’s whey. The casein is used to make cheese, and then the whey protein is what comes off. So, the whey protein is everything that is not used to make cheese. So, the reason why casein proteins works so well for cheese because those proteins like to fall together in these spheres, they like to stick to one another. They like to stick to one another ’cause they have certain groups that latch onto the calcium and then they bridge with phosphate. When they do, they have multiple proteins, different types of casein proteins that bridge together with phosphate and then based on their repulsion forces, they stick together. Calcium and phosphates really help it stick when we make cheese. The outside of that casein, micelle, that ball, when we make cheese, that outside is stripped off, it becomes hydrophobic, and that causes those spheres to stick together. That’s a huge functional property of casein. Whey [00:04:00] protein is the opposite. Whey protein is really hydrophillic. It’s very polar. So, they like to float around in solution and stay floating around in solution. And they don’t like casein. It likes to stay separate from casein. And so, when you make cheese, it readily is released into the whey stream because it likes to stick with the water. In the same way, those kind of stick together with these sulfur groups. But when you heat it up, they unfold. And when they unfold, now there’s certain reactions that can take place. So, those are the two major differences between casein and whey. Lloyd, what did I miss? Lloyd Metzger: I would try to simplify it a little bit. The difference between casein and whey protein is casein is what’s trapped when we make cheese. And whey protein is the soluble protein that’s left over in the water phase of cheese. Cheese making is a dehydration process. We concentrate the fat and protein that’s in milk, the casein version of protein in milk. But you gotta look at the properties of those two [00:05:00] systems and the groups of protein. So, the casein protein is actually really stable to heat, but it is not stable to pH. So, casein will always coagulate at low pH. So, you lower the pH of milk, you get a yogurt-like product. That’s all the casein that’s coming out of the system. Whey proteins don’t mind a low pH, and they’ll stay soluble at a wide range of pH. But now, when you get to temperature, the complete opposite happens. Casein can handle super high temperatures and be very stable. Whey proteins can not handle high temperature at all, they start to gel. I think it’s important to look at the two different groups. Now you get into the functional differences between those two and the very different properties you have between those. Lloyd Metzger: That’s why you get all these products that are very different from each other. Why cheese is so much different than whey protein. And then you have these dairy products that are a combination that have the two together. So like when we make yogurt, we end up with the two products together and get this property that’s partway in between the two proteins. Ted Jacoby III: [00:06:00] Based on what you’re describing, when we’re talking about milk proteins, MPC 80, for example, there’s a higher level of calcium, I take it in milk proteins than compared to whey proteins. Is that true? Lloyd Metzger: Absolutely, but let’s remind everybody: milk protein is both casein and whey protein together at the normal ratio that’s in milk. So, of the protein, 80% is casein, 20% is whey protein. So, when you say milk protein, you’re actually meaning 80% casein and 20% whey protein. Now, when we talk about cheese or casein, we’re basically a hundred percent casein and 0% whey protein. Now, when we talk about whey protein, we’re essentially a 100% whey protein, no casein except for one fragment of casein that actually gets solubilized, as TJ described, and now actually becomes part of whey protein. Something that a lot of people don’t understand is that about 15% of what we call whey protein is actually a piece of casein that gets lost in the whey and now gets [00:07:00] captured and harvested in the whey protein manufacture process. But again, it’s important to remember milk protein is a 80 / 20 combination of casein and whey protein together. So, when you’re talking about milk protein, you’re actually talking about whey protein and casein together. Ted Jacoby III: It’s funny, I just learned something never really quite had my head around, and that’s that 80 / 20 ratio, that 80% of all the protein in milk is actually either alpha or beta casein. Correct? Lloyd Metzger: There’s actually four different casein fractions that are involved that make up that 80% of the total protein. Ted Jacoby III: Okay. The casein molecule isn’t really any bigger than most of the whey protein molecules, but they tend to clump together in those micelles. And so, they act as one big humongous mass compared to whey proteins. Correct? TJ Jacoby: Whey proteins may be collected like in pairs like two at a time, but casein proteins, there’s hundreds, right? Lloyd, that will just clump together. Thousands. TJ Jacoby: So, these spheres are absolutely massive protein complexes, but in fact there are a lot of little individual [00:08:00] proteins that make it up and they’re all bridged together with calcium and phosphate. Lloyd Metzger: It’s a packaging system that was designed to package up calcium and phosphorus. So, the whole casein system was designed by nature as a delivery vehicle for calcium and phosphorus, because calcium is not soluble by itself. Calcium phosphate is essentially rock. It’s the material that makes up eggshells. Think, think about a ground up eggshell that calcium phosphate complex is not soluble and it will sink to the bottom of your container of milk if you didn’t have the protein complex to hold it in solution. The analogy I use is it’s basically a kidney stone. Think about how much fun milking a cow would be if all the calcium and phosphorus was in the form of a kidney stone as you’re trying to milk the cow. All that calcium and phosphorus can be solubilized with the casein system and put it into solution and then make it so you can deliver that in a nutritional product. Ted Jacoby III: That makes perfect sense. That’s really cool. I think you guys also already touched on the differences in solubility as you were [00:09:00] describing the different proteins. But there’s differences in digestibility as well. What’s the source of that difference? TJ Jacoby: I’ll take this one. Returning back to the infant stage, I feel like we could set this up in light of why nature created these proteins. Dairy is the fundamental human food for infants. You have babies that can live up to a year off of just their mother’s milk. All the proteins that are found in there, those building blocks to grow an infant, can be boiled down to those two protein streams: whey protein and casein protein. The purpose of the casein protein for the infants is it’s fast acting. It’ll go right into the gut, and the gut is full of enzymes, but also really, really low pH, so low that it actually causes even those whey proteins to unfold. And It allows the stomach enzymes to break it up super, super fast and be absorbed. It’s considered one of the most bioavailable proteins known to man. It’s designed for that, that’s why nature created whey protein. Well, whey protein itself is also very nutritious. It has one of the highest concentrations of [00:10:00] essential amino acid, and the second highest known to man of branch-chain amino acids. That means it doesn’t have to be processed through the liver before it can be used by the human body. If your body’s actively using and consuming protein whey protein’s really good because it can be absorbed into your system and go right to the muscles. 33% of your muscle is branched chain amino acid. That’s what’s getting broken down while you’re working out. And then in the elderly, that’s what’s getting broken down that’s causing some muscle degeneration. Whey protein can help fortify that very quickly. However, all protein that is consumed in the body could also easily be processed through the liver with time. And so, if you have time, that’s where the casein comes into play. The casein, when it hits that acidic environment in the gut, it immediately clumps together. It actually creates cheese curds in the gut. And the reason why that’s so important is it slows down digestion so that slowly over time, that will be absorbed into the system. So it’s not [00:11:00] like a rush of energy right after the baby eats and then it goes away right away. Instead, it slows it down. The casein itself also likes to trap other nutrients. The casein in the gut will house the fat and the vitamins and the nutrients so that it’s slowly absorbed over the course of the next few hours before the baby’s next feeding. Ted Jacoby III: As a result of those digestibility differences, what are the differences in the amino acid profiles between casein and whey proteins? The body’s gonna need to break down most of that casein in order to absorb it. When the body breaks down that casein, what are the differences in the way that it absorbs some of those amino acid profiles and short-chain protein strands from the casein versus what’s readily bioavailable from the whey proteins? TJ Jacoby: Casein does not have the same percentage of those essential amino acids. It’s not as high, but it’s designed to be slow absorbing. Protein itself, it almost doesn’t matter the amino acid structure, as long as your body has enough of those vitamins and nutrients to absorb and to restructure it to [00:12:00] a different protein within the liver — that’s what your body needs. Most of us, the protein doesn’t have to be fast-acting. It’s not like our muscles are actively breaking down all the time. It can slowly be absorbed, be processed through the liver, and then used for almost any other function as long as we have all the vitamins and minerals that we need. Lloyd Metzger: Part of this huge shift we’re seeing in demand for protein, especially whey protein, this started 25, 30 years ago with bodybuilders and wanting to build muscle mass. And the realization that TJ mentioned: branch-chain amino acids are very important if you wanna rapidly put muscle mass on. It is also very important if you’re elderly or if you have sarcopenia where you’re starting to lose muscle mass. In those nutritional states, it’s really important to have high-level branch-chain amino acids, so you can put muscle on. Or if you’re on a GLP-1 medication where you’re not gonna be able to eat very much, you need a very efficient source of protein to build muscle mass. So there’s certain nutritional states where it is important to have branch-chain amino acids [00:13:00] and be able to get those from a protein like whey protein that has ’em at a very high level. But for the normal person, it’s not really all that relevant. You could get the protein you need from any protein that provides all the essential amino acids. Now, most plant proteins don’t do that. We’re talking about the difference between casein and whey protein. Both of them are an order of magnitude higher in nutritional quality than plant proteins because they have all the essential amino acids. And to TJ’s point, as long as you have the essential amino acids, the body can produce the non-essential amino acids from those essentials. Essential ones are amino acids the body can’t produce. You have to have those in the food you’re consuming to be able to produce the components you need. Josh White: We’ve got listeners from the dairy side of the equation and listeners from the utilization side that are making different products. And some of those customers are currently faced with the reality that a part of the equation for their adoption of whey proteins as an ingredient has shifted. The competition level’s very [00:14:00] high. They’re having more difficulty accessing some of it. And the price has changed quite a bit. And I think that when you’re talking about these products going into CPG applications as a lower inclusion rate ingredient, but with a lot of label power, being able to put whey protein, for instance, on that label, there’s several of them out there that are struggling to determine what the functional differences might be between the various dairy proteins. And what I’m afraid that is happening is some of these companies that are on the lower end of the value scale and can’t afford to keep up with all of the great products that are demanding whey protein or even milk protein, are gonnastart exploring alternatives outside of our space. and I think that we don’t want that, right? And what we’re seeing is this popularity of whey protein is driving a lot of customers for R&D projects to be asking us specifically for whey protein. And so help us understand what applications might make sense to use one, the other, or both. Lloyd Metzger: It completely depends on the product that [00:15:00] you’re after and the characteristics of the product that you want. Something like a beverage can go two different directions. So, if you’re gonna retort the beverage and put a lot of heat on it, you can’t do that with most whey proteins. They’re gonna gel. The most comparable protein to whey protein would be an egg protein. And everybody understands what happens when you heat eggs; they turn into a gel. So, whey proteins will happily do that. If you have a high enough concentration and you expose them to enough heat. Casein actually helps to protect whey protein from that coagulation. A lot of these high-protein beverages, they’re oftentimes a combination of casein and whey protein. They might alter the ratio a little bit from the 80 / 20. They might bump the whey protein up a little bit and have a 60 / 40 casein to whey protein. And so you’ll see ranges in that ratio of casein to whey protein, depending on the characteristics of the product that you’re actually after. The heat is a big piece of that. And then we go to pH as a big piece of what changes the functionality of casein to whey protein and makes you [00:16:00] change those ratios. Yogurt is another great example. You’ve got these super, super high-protein yogurts and a lot of cases they fortified with quite a bit of whey protein to be able to have more protein and still have the characteristics that you want in that product. In the protein bars, there’s all kinds of whey proteins there. In that application, you actually don’t even solubilize the protein. There’s hardly any water in that bar. It’s really almost a dry protein that has a plasticizer with it, some carbohydrates that actually make that edible. You’re almost eating a dry product. There’s a lot of food chemistry that goes into which product category you’re putting it in. There’s not this straight fast rule that you use whey proteins in this, you use casein and that. It depends on what food chemistry you use and how you put the blend together and then what processing you couple with that to get the characteristic that you’re actually after. Josh White: Can we spend a minute or two talking about the acidified products? They’ve gained a lot of popularity. The market potential is quite large. Can we talk a bit about the [00:17:00] differences between the clear WPIs and our traditional products? Lloyd Metzger: I wanna clarify the question. Are you talking specifically about whey protein only in the clear whey protein beverages versus the normal whey protein beverages? Ted Jacoby III: Yes. Lloyd Metzger: We really start to get into the weeds because we’ve got different whey products. So we’ve got whey protein concentrate. And then that comes in various forms. WPC 34 or WPC 80 are the most common. The 80 and the 34 correspond to how much protein on a dry basis those two products have. And they have whey proteins in the normal ratio that would be in the starting whey. Then we get into a group of products called whey protein isolates. And whey protein isolates go through an additional manufacturing process that allows you to purify the protein further and they’ll have more than 90% protein on a dry basis. And you may start to alter the ratio of the various whey proteins that were present in the starting whey. Now, when [00:18:00] we get into the clear whey protein isolates, we really start to alter the ratio of the proteins that are in there. We’ll also start to change some of the mineral profile of the components that are in that product. And then when we use those isolates in a formulation, we gotta be careful about all the other ingredients ’cause they’re gonna have an impact on whether or not the product is actually clear and whether or not it can be stable to heat. So, you can actually make whey protein stable to heat by controlling the mineral profile and controlling some of the processing conditions. You’re now taking a category of dairy ingredient and you’re starting to use technology IP to be able to provide specific functional characteristics that aren’t normally part of that ingredient. All of these may be called the same thing, and the basic consumer has absolutely no idea what the differences between all these things are. And when they’re looking at a label, they’re probably looking for the word whey protein, and that’s all they’re looking for. Josh White: As we’ve seen the market tighten up, we’ve seen [00:19:00] more inquiries and exploration about the use of pro cream,also called WPPC, also called WPC 70, so many different names. Definitely, in our experience, there’s quite a uniqueness as we originate this product from different manufacturers. Perhaps we can talk a bit more about what this product is and how it differs from the other proteins in the complex. Lloyd Metzger: I talked about WPC 80. That’s just the normal whey protein that we concentrate out of whey. And then, I mentioned whey protein isolate. To convert WPC 80 to a whey protein isolate, you use a filtration step called microfiltration. And in that microfiltration step, you remove any protein that is interacting with fat and take that out of the system. So, if you start with a normal WPC 80 and we’re gonna change it into a WPI. We are gonna go through a microfiltration process and we’re gonna lose about 25% of the protein that was there and all of the fat that was there. And [00:20:00] we’re gonna make a WPI out of that. And that WPI is gonna have about 75% of the protein we started with. The protein that we harvest out of that is actually pro cream. pro cream is just a byproduct of converting WPC 80 into WPI, and it’s gonna have about 25% of the mass of the protein that you started with, and all of the fat that was in that starting WPC 80 material. So that’s why you see it called high-fat WPC 30, and if you dry that down, it’s about a WPC 60. You can take that and blend that with WPC 34. You can do all kinds of things with that ingredient. Manufacturers are always trying to find a home for that. ’cause you’ve got a very high value product that’s easy to market in WPI. Ted Jacoby III: Lloyd, that pro cream, our hunch is there’s a lot more value in that pro cream than the market currently has its head around. Lloyd Metzger: they’re the same proteins that are in WPI, they’re just interacting with a fat. Now the fat [00:21:00] is very unique in that there’s quite a bit of phospholipid fat in there. And so there’s a lot of literature and research being done on the potential health benefits for brain development of phospholipids for infants as well as elderly to help with memory retention and actually help to prevent some Alzheimer’s effects. So, you see some companies starting to market that component that they’ve isolated. I think there is a lot of potential value there. But we’re in the early stages of where that’s gonna go. And you have some companies leading the way that are producing very specialized pro cream type products that are being used in infant nutrition or elderly nutrition. TJ Jacoby: But Lloyd, how do those phospholipids affect the shelf life of pro cream? Lloyd Metzger: They don’t help. The phospholipids are unsaturated fats or partially unsaturated and unsaturated fats are very easy to oxidize, so if they’re not handled properly, you’ll get very stale and oxidized off flavors in the product. It’s something you gotta be careful of. Ted Jacoby III: Oxidized fats, [00:22:00] another way to call that. That’s rancid, right? Yes. Lloyd Metzger: On its way to rancid. Josh White: Another selling point that people will make of the benefits of pro cream are IgGs. Can you guys explain a bit more of what that is to the layman? Lloyd Metzger: So, immunoglobulin is a protein that’s also present in milk. It’s really high in colostrum. It’s at very low levels in milk about 72 hours after the cow was started milking, the levels drop way down, but there is still a low level there. Those immunoglobulins are a very large protein. So when you go through your WPI manufacturing process, they’re gonna partition with that fat and that protein portion that you’re capturing. So they’re gonna go in that pro cream. Looking at the composition of IgG in the different waste streams, you’ll find it’s elevated in that pro cream portion. Now I’d be a little concerned about what kind of shape that IgGs in because you’ve seen a lot of heat [00:23:00] and different manufacturing conditions through that process. So you’d really have to be careful about what kind of claims you’re making based on what kind of shape that IgGs in. Mm-hmm. TJ Jacoby: For an infant, those IgGs will go right into the bloodstream. It’s whole proteins, but for us, it actually has to break up the protein entirely before it can be absorbed into our system. So what kind of functional benefits does IgG bring for an adult? I’d be curious to see what that literature entails. Mike Brown (2): Over the last couple decades, DNA technology has been used more and more to produce valuable proteins, often for medical use like insulin. Are we gonna see a point with the cost benefit of that kind of technology we’ll reach where we can actually use that to produce these whey proteins rather than using a cow? Lloyd Metzger: There’s different levels of concern depending on the particular protein. An individual protein and an individual soluble protein like beta-lactoglobulin and alpha-lactalbumin that are in [00:24:00] whey, those have more potential to be produced in a fermentation type process. ’cause they’re an individual protein. You can over express it, you can get a lot of that produced. But when you get to the complexities of multiple proteins that are in whey, that’s when it really becomes uneconomical to do that from a fermentation standpoint. ’cause you’ve gotta produce all of those individually, try to put ’em together, then purify ’em. What people forget is how efficient the cow is. The cow is essentially a walking fermentation tank that feeds itself, controls its own temperature, cleans itself up. All you’ve gotta do is get the milk out of it. When you look at all the steps that go into the process and what it takes to produce it, it’s really hard to beat the efficiency of a cow. Ted Jacoby III: Lloyd, am I right in assuming that the threat of cellular agriculture to dairy would come in the development of specific protein chains and amino acids, but probably not in terms of the complete [00:25:00] protein profile that is delivered in milk proteins and whey proteins. Lloyd Metzger: Correct. And it would be the very high-end, expensive. So the lactoferrin. It would be your first one or some of the IgG, anything that is at low concentration and very high value. Because even if you did everything perfectly, you’re probably still talking $25 to $30 a pound in the manufacturer and isolation process. Well, we we’re really excited about $11 whey protein isolate. Right? You know, and that’s still half the price. Ted Jacoby III: Makes sense. Lloyd, TJ, this was an absolutely fantastic discussion. This was exactly what I wanted to get out of it. I can tell you I learned quite a bit today and I’m sure our listeners will too. Thank you so much for joining us. We really appreciate it. Lloyd Metzger: No problem. Happy to do it. TJ Jacoby: Truly special to be on today, Dad. I grew up listening to a lot of these podcasts, right? Now we’re here, now we’re on it together with you. So, no, it was truly special.[00:26:00]
What if small changes to how you eat in 2026 could help you feel more energetic, less hungry, and more in control of your health? In this episode, we ask Professor Tim Spector and Professor Sarah Berry a simple question: which everyday food habits make the biggest difference to how we feel? Tim and Sarah outline the eight key principles that inform their approach to eating well and share clear, practical science in a way that's easy to follow. You'll hear simple tips you can try at home, like how to build a balanced breakfast, add more plants to your meals, and choose small habits that are easier to stick to over time. What is one easy change you could try in 2026 to feel a little better? Unwrap the truth about your food
Back in the early days of our Patreon, I convinced Raheel to watch classic Housewives episode - On this episode from 2022, Raheel is dove into the greatest franchise of Housewives history: Potomac.
learn 10 high-frequency expressions, including vocabulary for adjectives and condiments
You're listening to Burnt Toast! We are Virginia Sole-Smith and Corinne Fay.Happy Christmas if you celebrate! If you don't, happy Thursday where everything is closed! Either way, today we're taking a look back at your five favorite episodes of the year. If you enjoy the snippets you hear here, why not give yourself the gift of Burnt Toast? In addition to getting behind paywalled episodes and essays, Burnt Toasties get to join our awesome chat rooms like Team CPAP, Anti-Diet Ozempic Life and Fat Fashion! Join Burnt Toast for 2026!
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
Playlist for The Everything Show 2/12/2022Röyksopp / Impossible (feat. Alison Goldfrapp)Thievery Corporation / Lebanese BlondeEels / Grandfather Clock Strikes TwelveLimiñanas / Garnier / Je rentrais par le bois... BBEddie Floyd / Knock On WoodLoretta Lynn feat. Jack White / Portland OregonRobin Trower, Maxi Priest, Livingstone Brown / Walking WoundedMichael Stipe / Sunday MorningTool / StinkfistKing Hannah / A Well-Made WomanBarrett Strong / Money (That's What I Want)Huevos Rancheros / Super CreepSpoon / On The RadioThe Corners / The SpaceshipThe Brian Jonestown Massacre / Open Minds Now ClosedStanley Turrentine / Trouble (No. 2)Big Joe Turner / Shake, Rattle & Roll (Live 1954)Van Morrison / T. B. SheetsMassive Attack / Hymn Of The Big WheelThe Dream Academy / Life In A Northern TownFrank Sinatra / I've Got You Under My SkinBob Moses / Like It Or Not (Love Thy Brother Remix)Foo Fighters / Down In The ParkThe Nudge / The Balance ChangeCigarettes After Sex / K.The Rolling Stones / Little RainTimmy Thomas / Why Can't We Live TogetherSpoon / My BabeStereo MC's / ConnectedBlack Rebel Motorcycle Club / Ain't No Easy WayThe Beatles / Baby, You're a Rich ManAudiobooks / Black LipstickTerence Trent D'Arby / Sign Your NamePsychedelic Porn Crumpets / Dread & Butter
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Send us a textDo you have crazy uncles who give away fireworks at Christmas? Has a conga line ever traveled over your waterbed at a party? Is it ok to use more than one roll of the same wrapping paper? These questions and more are discussed on our festive Christmas episode. Dave Lay steps in as host with appearances from "Weird" Al Yankovic, Southern Culture on the Skids, Shadoe Stevens, Mike Chisholm and Dave's wife, Michelle. Merry Christmas from all of us at Irritable Dad Syndrome!#CHRISTMAS #SOUTHERNCULTUREONTHESKIDS #LITTLEDEBBIE #PODCAST #IRRITABLEDADSYNDROME #COMEDYSupport the showThank you so much for listening to this episode! If you like what we do, please check out our other content! Follow our socials for announcements when we go LIVE and to become part of the show!All episode, videos, and more can be found on our website at: https://www.irritabledadsyndrome.com/Facebook: https://www.facebook.com/IrritableDadSyndromeYouTube: https://www.youtube.com/@irritabledadsyndromeTikTok: https://www.tiktok.com/@irritabledadsyndromeInstagram: https://www.instagram.com/irritabledadsyndrome/Threads: https://www.threads.net/@irritabledadsyndromeTwitter / X: https://x.com/DadIrritableTons of bonus and premium content (including archived, uncensored videos of episode recordings, unique merch, and more!) is all on our Patreon page! Join our Patrons today and support our show!Patreon: https://www.patreon.com/irritabledadsyndrome
Mason Lowe, drummer of Seattle's feel-good classic rock outfit Bread & Butter, returns with his second solo release, ,Crashes Your Party out October 10, 2025, on Bubblebutt Records. The two-song 7” single explores the highs and lows of a self-destructive flameout, pairing swaggering fuzz and reckless charm with tender introspection. Together, the songs tell the story of a character who burns bright and fast, and the quieter aftermath that follows. “I'm drawn to people who are kinda outlaws,” Lowe explains. “They're bold, they're surprisingly smart. They can be troubled, they do things on their own terms. I'm the opposite. I worry about everything. I'm wondering what other people are thinking… I'm worrying right now!” Lowe continues, “I'm drawn to people with that wild energy – some of my best friends are wild! The story arc in this pair of songs is something I've seen up close… many times. I put it to music.” The dark, groovy A-side “I'm Not Sorry” comes barreling through your speakers like the Kool-Aid Man to “punch a hole in the scene in the shape of my body.” Fuzz bass and layered rhythms belie the narrator's inflated ego, while unusual instrumentation like bass harmonica and xylophone create an unsettling, “bad fun” vibe. Its counterpart, the sweet and melancholy B-side “Crashin' In,” reveals the tenderness behind the bravado. “I was so dang proud of that song,” Lowe says. “And I just wasn't ready to let go of that character. So I looked at this lost person and rolled back the clock. What high were they coming down from? What was a night with this guy like before everything fell apart?” Following his acclaimed 2023 debut Morning People on Killroom Records, Lowe continues to expand on the sunny, harmony-rich world he built in his basement during the pandemic. Where Morning People was bright and sentimental, Crashes Your Party leans darker and more cinematic, yet still sparkles with Lowe's signature mix of humor, hooks, and heart. The two sides connect lyrically and emotionally, with lines that mirror one another from song to song, verse to verse. As always, there's a wink behind the melancholy, the kind that makes you hum along while wondering if you should maybe call your therapist. MASON LOW ONLINE INSTAGRAM | YOUTUBE | BANDCAMP | WEBSITE |TIKTOK | TWITTER Checkout my YouTube Channel with long form interviews from the Subversives | the History of Lowest of the Low. https://www.youtube.com/playlist?list=PL9d1VSeOHYuxFWKuRdmn9j8UTW6AHwS_fAlso my Weekly Tour Vlog is up an live on the YouTubeshttps://www.youtube.com/playlist?list=PL9d1VSeOHYuwphwhc4zd0VgY66f1OUQZp Pledge monthly with Patreon https://www.patreon.com/apologueShop Apologue products at http://apologue.ca/shopCheck out new Four Square Here: https://distrokid.com/hyperfollow/foursquare/brighton-beach-ephttps://distrokid.com/hyperfollow/foursquare/seven-oh-sevenhttps://distrokid.com/hyperfollow/foursquare/industry-at-home–21st-anniversary-remix-remasteredhttps://distrokid.com/hyperfollow/foursquare/when-weeks-were-weekends
Episode 398: It was supposed to be a quiet Canadian Christmas—until every butter tart in the country vanished overnight. From Nanaimo to Newfoundland, kitchens were left empty, bakers bewildered, and the RCMP at a loss. When the case turns strange, Santa Claus himself steps in, uncovering a nationwide confectionery conspiracy that leads to old grudges, familiar faces, and a suspect far closer to home than anyone expected. Dark, absurd, and very Canadian, The Great Canadian Butter Tart Heist is a holiday mystery where justice is sweet, but never simple. Learn more about your ad choices. Visit megaphone.fm/adchoices
Putin's latest marathon press conference/call-in show Itogi Goda ('Results of the Year'), once Direct Line, has become an annual ritual. 4.5 hours, 3M submitted questions, but what can we learn? Intransigence over Ukraine, attempts to talk up the economy, but a marked disconnect with a population that feels its social contract has been broken... and a president who felt just a little less grounded and focused than in the past. The podcast's corporate partner and sponsor is Conducttr, which provides software for innovative and immersive crisis exercises in hybrid warfare, counter-terrorism, civil affairs and similar situations.You can also follow my blog, In Moscow's Shadows, and become one of the podcast's supporting Patrons and gain question-asking rights and access to exclusive extra materials including the (almost-) weekly Govorit Moskva news briefing right here. Support the show
What if 2026 really was the Year of Butter?
Actor Tony Shalhoub joins Sam to discuss living out both their dreams while traveling the world eating bread for his new CNN show Breaking Bread. He talks about how bread is the “OG social media,” and while his bigger decisions have been pretty random, little decisions like ordering off a menu are easy for him—as long as he lets the menu speak to him. Sam tells Tony about how important his film Big Night is to her family, and Tony explains that he’s not a born foodie like co-star Stanley Tucci but is learning to be one. a seminal movie in her and her husband’s life, learning about bread from watching his dad eat it, he doesn’t consider himself a foodie but learned a lot about food from Stanley Tucci, They consider the challenging questions of the day like if young people over-hydrate, the best way to make oatmeal, merits of bougie butter and if bread baskets should be free. Watch Tony Shalhoub Breaking Bread on Sundays at 9pm ET/PT on CNN or stream the next day with CNN’s All Access subscription. Keep up with Samantha Bee @realsambee on Instagram and X. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors.See omnystudio.com/listener for privacy information.
Explicit. Juice and Kim are back for another episode of #SUBURBANPOD. First, your favorite Sagittarius Cousins discuss their birthdays. They also talk about : Wicked For Good, Thanksgiving, The Iron Bowl, Michigan's Latest Cheating Scandal, and much more Music by @DJCBATTLE
You're listening to Burnt Toast! We are Virginia Sole-Smith and Corinne Fay.And it's time for the episode we look forward to all year long—ever since we made it a tradition exactly one year ago! It is time for... The Year In Butters, where we look back at everything we've recommended in the past year and tell you what's still buttery and what has...gone rancid. If you're new here: Butter is what we call the recommendation segment at the end of every episode. It might be a new favorite food, a great book, an experience, or a state of mind. But since we give recs every week, some Butters stand the test of time more than others! Find out if we still love...
Welcome to Episode 269 of BORN TO BE WILD, a Wild exclusive Hearthstone podcast where we have fun hanging out with friends, talking about the Wild format of Hearthstone and spotlighting members of the Wild Community!This week Hydralisk, ElectricSheepCity and Schmoopiedady hop on to the Bread and Butter Podcast and talk about our weeks, Wild, the news and play a FUN game!0:00 Welcome2:46 How Was Your Week?35:11 BTBW Newlywed Game1:19:23 News1:50:58 Discussion Topic - Lets talk about Wild2:33:29 New Final Question!2:40:08 Housekeeping2:47:15 Unrelated AdviceLinks to Bread and Butter: twitch.tv/breadandbutterhsyoutube.com/@BreadandButterHsShow Notes: https://docs.google.com/document/d/1E906AmlsVLCwnY3ZWECeoPN19bO-UMolCqVUNRWjxC8/edit?usp=sharing
Don tells the story of a brave soldier who was willing to sacrifice it all, investigates a daring rescue from the depths of hell and uncovers how one crafty woman launched a deliciously unique artistic career. Hosted on Acast. See acast.com/privacy for more information.
On this episode, Heather is back from her Parisian getaway with Jackie Schimmel. She chats about her very adult gift decisions, how she tried to bamboozle the Hermes sales associate, the French version of Erewohn, and where she wants to travel to next. She takes on your voicemails about grandparents during the holidays,secret santa woes, and of course, Christmas trees people. She then chats about the Bamboozled Tour.Episode Sponsors:Find gifts so good you'll want to keep them with Quince. Go to Quince.com/absolutely for free shipping on your order and 365-day returns. Now available in Canada, too.Give the gift of confidence this holiday season with Nutrafol. Whether you're treating yourself for someone on your list, visibly healthier, thicker hair is the gift that keeps on giving. Right now, Nutrafol is offering our listeners $10 off your first month's subscription plus free shipping when you go to Nutrafol.com and use promo code ABSOLUTELYNOT.Go to Squarespace.com for a free trial, and when you're ready to launch, squarespace.com/ABSOLUTELY to save 10% off your first purchase of a website or domain.Head over to Addyi's website — Addyi.com — and see if Addyi is right for you.You can get an additional 15% off their 90-day subscription Starter Kit by going to fatty15.com/ABSOLUTELY and using code ABSOLUTELY at checkout.Find Kahlúa Dunkin Caramel Swirl at retailers nationwide, including Walmart, Total Wine, Albertsons, Kroger, Ralphs, Safeway, BevMo, Publix, and more. Must be 21 or older to purchase. Please drink responsibly. For additional information, visit Kahlua.com and follow @Kahlua on Instagram.Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Produced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Eve gives an overview of current and future consumer trends where dairy can play a role. Functional foods, health and wellness, high protein foods, fermented and cultured foods, women's health, brain health, and aging are all part of the mix. (7:26)The panelists discuss the healthfulness of saturated fats, the resurgence of butter, milk's bioactive compounds, and how best to reach the public about the health benefits of dairy. (10:41)Eve talks about marketing to Gen Z consumers, who are motivated by novelty. How do we reimagine a food that's been here for thousands of years? What new ways can we talk about it? What ways can we optimize dairy science and research to show up in generative systems like ChatGPT? (20:34)The group then tackles the topic of lactose. Lactose and honey are the only two sugars not made by plants. Why is it lactose that is in the milk of mammals? Dr. Jiminez-Flores thinks lactose is a dark horse in dairy and we have much yet to discover about it. He notes that some milk oligosaccharides are not digested by babies, but are used by bacteria in the development of a healthy microbiome. Dr. Lucy notes that dairy also contains peptides that have been found to reduce hypertension. The group also delves into how dairy products can be part of preventative health care. (23:53)Do consumers perceive dairy products to be minimally processed? Eve explains that dairy is perceived as a clean, fresh food. Given the current trend to reduce additives and food dyes, she sees potential for dairy food science innovation in this area. Dr. Aldrich talks about the glycemic index of lactose-free milk. (38:13)The panelists agree that dairy has a great upcycling story to tell. Converting fiber into milk and meat and feeding non-human grade byproducts are just two examples. Eve notes that younger consumers care about sustainability, but there's a huge “say-do” gap: 76% of North American consumers identify as caring about conscious and sustainable practices, but less than 40% actually act on those values when making purchases. The panel also notes that whey is another great upcycling story. Dr. Jiminez-Flores emphasizes how important consumer trust in science and research is, and how we are currently experiencing a loss of that trust. (45:48)Panelists share their take-home thoughts. (1:01:01)Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table. If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll mail you a shirt.
In this episode we discuss how to make sure you get a snow day. The Heisman Trophy ceremony could have been an email. Is the college football bowl system dead? Butter up your ice cream, chili pizza, syrup shoes, shut the campus down for the CFP and more!
On this week's episode: Kash Patel calls shotgun ... We will be shocked to find out what a young Nigel Farage thought about jews and brown people ... And Eli's a narc about medical marijuana. To support our show on Patreon, go here: patreon.com/skepticrat To hear more from Evil Giraffes on Mars, go here: facebook.com/EvilGiraffesOnMars Get great deals while supporting the show by checking out our sponsors: quince.com/skepticrat auraframes.com (code: SKEPTICRAT) groundnews.com/skepticrat betterhelp.com/skepticrat Headline Sources: Kash Patel is giant embarrassment who wouldn't leave his plane without an FBI jacket: https://nypost.com/2025/11/30/opinion/damning-report-labels-fbi-rudderless-ship-under-kash-patel-with-he-and-dan-bongino-more-concerned-with-building-personal-resumes/ https://www.cbsnews.com/news/democrats-probe-fbi-director-kash-patel-fbi-gulfstream-jet/ https://people.com/fbi-director-kash-patel-directed-security-detail-to-drive-girlfriend-friend-home-report-11862942 Farage turns on broadcasters over racism allegations as number of claims hits 28: https://www.theguardian.com/politics/2025/dec/04/farage-turns-on-broadcasters-racism-allegations-bbc Indiana Lawmakers Reject Trump's New Political Map: https://www.nytimes.com/2025/12/11/us/indiana-senate-redistricting-republicans.html Feds bring woman to US to face charges, then say she's here illegally: https://www.washingtonpost.com/dc-md-va/2025/12/10/extradition-deportation-belarus-russia/ The Liz Truss Show review – hapless ravings from a cupboard: https://www.theguardian.com/politics/2025/dec/05/the-liz-truss-show-review-hapless-ravings-from-a-closet Beware the Liz Truss chatshow - viewers will require survivor therapy: https://www.theguardian.com/politics/2025/dec/06/welcome-to-the-liz-truss-chatshow-but-beware-viewers-may-end-up-in-survivors-therapy Review of Medical Cannabis Use Finds Little Evidence of Benefit: https://www.nytimes.com/2025/12/12/health/medical-cannabis-benefits.html
I'm drunk, eating butter pecan ice cream, and letting my thoughts fly.For all things Solomon Ray, https://linktr.ee/solomonraymusic Instagram: http://www.instagram.com/solomonraymusicTwitter: http://www.twitter.com/solomonraymusicTikTok: https://www.tiktok.com/@solomonraymusic SnapChat: https://www.snapchat.com/add/solomonraymusic Write into the show: ask@thesolomonraypodcast.comOrder my cookbook: www.solomonraycookbook.comShop: www.solraybeauty.com
Headlines: – Welcome To Mo News (02:00) – Australia Launches Youth Social Media Ban It Says Will Be The World's ‘First Domino' (07:30) – Trump Grades His Economy ‘A+++++' (13:50) – Trump Goes After Democratic ‘Hoax' Of Affordability (15:40) – Senate To Vote On Proposal On Obamacare (21:30) – Top Intel Democrat: Boat Strike Footage ‘Nauseating to Watch,' Not Self-Defense (26:00) – Women In Corporate America Are Backsliding, Warns New Report (29:20) – 44-Year-Old QB Philip Rivers Unretiring To Sign With The Colts (31:30) – McDonald's Releases AI-Created Commercial; Fans Aren't Lovin It (34:00) – 'Addictive' Butter-Dipped Ice Cream Cones Go Viral (35:20) – On This Day In History (38:00) Thanks To Our Sponsors: – LMNT - Free Sample Pack with any LMNT drink mix purchase – Industrious - Coworking office. 50% off day pass | Promo Code: MONEWS50 – Incogni - 60% off an annual plan| Promo Code: MONEWS – Aura Frames - $35 off best-selling Carver Mat frames | Promo Code: MONEWS – Shopify – $1 per-month trial | Code: monews
In 1999, a Silicon Valley millionaire on the brink of collapse took one mysterious sip atop a frozen Tibetan mountain - and everything changed. That moment sparked a global movement, rewrote the rules of fat and energy, and turned an ancient secret into a modern revolution.00:00 – The Dying Millionaire00:40 – The Mountain That Changed Everything01:30 – The Birth of Bulletproof Coffee02:40 – When the World Took Notice03:45 – The Fat Lie We All Believed04:45 – The Truth About Good Fats06:00 – Escaping the Sugar Trap07:15 – Stop Counting Calories09:00 – Why Inflammation Keeps You Fat10:40 – Eat Less Often, Not Less Food12:00 – The Exercise Myth13:40 – The Hidden Toxins Problem15:20 – Fixing the Root Cause17:40 – The Power of Mitochondria20:00 – One Sip That Changed EverythingThank you to our sponsors! -KILLSwitch | If you're ready for the best sleep of your life, order now at https://www.switchsupplements.com/ and use code DAVE for 20% off.-EMR-Tek | https://www.emr-tek.com/DAVE and use code DAVE for 40% off.Connect with Dave Asprey!Website: https://daveasprey.comTikTok: https://www.tiktok.com/@daveaspreyofficialInstagram: https://www.instagram.com/dave.asprey/Facebook: https://www.facebook.com/Daveaspreyofficial/X: https://x.com/daveaspreyYouTube: https://www.youtube.com/c/daveaspreybprThe Human Upgrade Podcast: Instagram: https://www.instagram.com/TheHumanUpgradePodcast/ Facebook: https://m.facebook.com/Thehumanupgrade/Resources: • Dave Asprey's Latest News | Go to https://daveasprey.com/ to join Inside Track today. • Danger Coffee: https://dangercoffee.com/discount/dave15 • My Daily Supplements: SuppGrade Labs (15% Off) • Favorite Blue Light Blocking Glasses: TrueDark (15% Off) • Dave Asprey's BEYOND Conference: https://beyondconference.com • Dave Asprey's New Book – Heavily Meditated: https://daveasprey.com/heavily-meditated • Upgrade Collective: https://www.ourupgradecollective.com • Upgrade Labs: https://upgradelabs.com • 40 Years of Zen: https://40yearsofzen.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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