Podcasts about Butter

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!

Celebrities Claudia Winkleman, Gennaro Contaldo, The Hairy Bikers, Thomasina Miers and Susannah Constantine join Spooning With Mark Wogan this week as we look back at some of our favourite moments of when our special guests take on the spoons.Dishes Served:Claudia Winkleman was served rabbit pancakesGennaro Contaldo was served gnocchiHairy Bikers were served olive oil ice cream and duck confit shepherd's pieThomasina Miers was served chocolate mousse and white bean garlic confit dipSusannah Constantine was served endives with ham and rhubarb and custard doughnutsFollow Spooning With Mark Wogan on TIkTok and Instagram @spooningwithmarkwoganSenior Podcast Producer: Johnny SeifertVisual Producer: Adam BradleyThis is a News Broadcasting production Hosted on Acast. See acast.com/privacy for more information.

Ihre Torten und Kuchen sind heiß begehrt und kochen können die meisten auch – aber die "LandFrauen" sind so viel mehr! 450.000 Frauen engagieren sich deutschlandweit in dem Verein; einige haben einen landwirtschaftlichen Hintergrund, viele gehen anderen Berufen und Beschäftigungen nach. Vor allem geht es ihnen darum, die Interessen von Frauen im ländlichen Raum zu vertreten und Gemeinschaft zu leben. In der Live-Podcast-Folge spricht Bettina Brenning – Bezirksvertreterin Lüneburg des Niedersächsischen LandFrauenverbands – mit Maja und Kuhlage darüber, was für sie die Arbeit bei den LandFrauen ausmacht, welche Ziele sie vertreten und warum sie für Tradition und Innovation gleichermaßen stehen. Und eines sagt Bettina ebenfalls: "Wir leben zwar auf dem Dorf, aber nicht hinter'm Mond"! Weitere Infos zum Thema: https://www.landfrauen.info/ https://www.hamburger-landfrauen.de/landfrauenverband-hamburg-home.html "Majas Landwort" ist in dieser Folge "Striche" bei 7:23 Min. Im Podcast "63 Hektar" sprechen Stadtkind Kuhlage und Landwirtin Maja Mogwitz miteinander statt übereinander und bequatschen verschiedenste Themen rund um die Landwirtschaft. Denn es gibt häufig Missverständnisse, Vorurteile und auch verhärtete Fronten zwischen Verbrauchern und Landwirten. Habt Ihr Themenvorschläge? Dann schreibt uns an 63hektar@ndr.de. Die Folgen im Überblick: https://www.ardaudiothek.de/sendung/63-hektar-der-landwirtschafts-podcast-von-ndr-niedersachsen/94507048/ Unser Podcast-Tipp: "Alles in Butter" https://www.ardaudiothek.de/sendung/wdr-5-alles-in-butter/urn:ard:show:3b23126828a9c81c/

Spekulatius und geschmolzene Butter werden zu einem No-Bake-Keksboden für ein einfaches Silvesterdessert. Die Törtchen erfrischen und passen perfekt aufs Partybuffet. Von Ulla Scholz.

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]

Gabrielle Hamilton, author of "Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef," talks about the annual lamb roast at her familial home that her parents held every year.  The full interview from a 2011 episode of "Conversations On The Coast with Jim Foster" can be heard now wherever you get your podcasts.

Calen and Sam take time to reflect on the whirlwind that was 2025. From navigating the ups and downs of running small businesses to revisiting some of the year's most inspiring conversations, this final episode of Bread & Butter looks back on the lessons learned and looks ahead to what's next.  

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

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

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

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

What if 2026 really was the Year of Butter?

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.

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

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

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

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

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

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

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

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

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

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

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

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

Eat Your Way Across America

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

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