Podcasts about Butter

Author : Kal M Narrators : Valerie Valdes, Eric Valdes, Dominick Rabrun and Alasdair Stuart Host : Valerie Valdes Audio Producer : Adam Pracht Butter Side Down originally appeared in Writers of the Future (volume 40) – May 2024. Butter Side Down (Part 2 of 2) By Kal M   (…Continued from Part 1)   […] Source

Welcome to Indulgence Gospel After Dark!We are Virginia Sole-Smith and Corinne Fay, and it's time for your December Extra Butter episode.Today we've got a couple of rants and answers to your listener questions. On the agenda: ⭐️ The tyranny of School Spirit Weeks — especially during the holiday season! ⭐️ How it feels to date another fat person

Da fährt man tief entspannt zum Geburtstag vom besten Kumpel und wird von irgendeinem Beschwerdeführer angepflaumt, weil man den Arsch seine eigenen Perle gut findet. Atze denkt: „Hilf mir dich zu mögen“. Gut, dass er zwei Tage vorher sein großes Idol und Postergirl Desiree Nosbusch mal wieder persönlich getroffen hat. Glückwunsch auch Boris Becker zum fünften Kind! Alle gratulieren, sogar die ehemaligen Knastkumpels aus London. Wenn dann der Nikolaus noch sagt:“ Du darfst mir meine Stiefel lecken!“ist der zweite Advent doch endgültig wieder in Butter.Instagram:https://www.instagram.com/atzeschroeder_offiziell?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Hosted on Acast. See acast.com/privacy for more information.

Tiernan is joined this week by Ciaran Chillingworth and Kit Finnie, inventors of the non-flying airplane. They help answer an important question from Zai about butter. WE NEED YOUR QUESTIONS, JOKES AND NONSENSE TOO. SEND THEM IN TO: podcast@comedyclub4kids.co.uk GROWN UPS: IF YOU CAN BUY US A COFFEE PLEASE DO SO HERE: https://ko-fi.com/comedyclub4kids Website: www.comedyclub4kids.co.uk Bluesky: comedyclub4kids.bsky.social Facebook: facebook.com/ComedyClub4Kids Hosted by Tiernan Douieb. Music by Paddy Gervers. Design by John Beck.See omnystudio.com/listener for privacy information.

We're back from our Thanksgiving food comas and ready for round 5! Welcome back to Brothers in Arms Podcast! Tonight we declare I'm not dead, this is the level of dexterity you're getting tonight, the snow is a foot afoot, okay Subway, I hate Mondays, a midweek pick me up, we have a “ship” on shore three times fast, OJT = Orange Juice Training, good luck and don't blow it up, make sure the zoomies don't get out into the people spaces, charged money to give back power, cause it's sterile and I like the taste, shout out to Texas, contains asbestos, it stops fires, you're basically wearing rocks, that's my holiday, made the traditional white tailed deer, the Thanksgiving King, anything worth eating takes a stick and a half of butter, well there's your problem - stop sharing, can I get a hit of that jerky, 70 pounds of nature's meat, Utica Greens - trust me, our different Thanksgiving spreads, puppy christening, TWB -Teeny Weeny Bladder, blatant cheating, MSKA, saludatorian questions, and a few Dad jokes that make you wonder, “Is this fare?” All this and a smattering of watch duty and puppy wipes on this week's episode of Brothers in Arms!   Where you can reach us: YouTube: BrothersinArmsPodcast Instagram: Yourbrothersinarmspodcast Twitter: @YourBIAPodcast Gmail: yourbrothersinarmspodcast@gmail.com Twitch: Twitch.tv/brothersinarmspodcast (schedule varies due to life) Website: https://brothersinarms.podbean.com

Det er juletid, og Poptillægget genudsender det bedste fra arkivet hver dag fra 1. til 24. december. Afsnittet er oprindeligt udgivet d 6. september 2024. Der er opstået kaotiske tilstande, efter at britpopgruppen Oasis annoncerede deres genopståen ovenpå 15 års pause. Billetterne til deres stadionturné er blevet revet væk, og nogle forsøger nu at videresælge dem for op imod 50.000 danske kroner. Selv om søskendebandet på dramatisk vis gik fra hinanden i 2009, kan det føles som om, at de aldrig helt har været væk, når man endnu en gang hører ’Wonderwall’ spillet på en spansk guitar rundt om et lejrbål. Derfor dykker vi i denne uge af Poptillægget ned i musikken og taler om, hvordan Oasis minder os om de eviggyldige ørehængeres kraft. Men vi skal også forbi dramaet, bakkenbarterne og arrogancen, der har præget forholdet mellem de to Gallagher-brødre. Til slut kårer vi sammen med Politikens læsere og Poptillæggets lyttere Oasis’ bedste oversete hit. PANEL: Lars Eriksen, kulturjournalist på Politiken. Anbefaling: Læs bogen ’Butter’ af Asako Yuzuki. Pernille Jensen, kritiker ved Politiken. Anbefaling: Meld dig ind i surfklubben ved Amager Strand. Simon Lund, musikredaktør på Politiken. Anbefaling: Dyk ned i den ’cancellede’ countrystjerne Morgan Wallen. Vært: Lucia Odoom. Anbefaling: Lyt til Fontaines D.C. Redaktion: Lucia Odoom, Jonas Bach-Madsen og Sille Westphal See omnystudio.com/listener for privacy information.

Why haven't butter prices dropped as global prices fall? Money correspondent Susan Edmunds spoke to Ingrid Hipkiss.

Sometimes I wonder if anyone actually reads this... I know no one ever does. In fact, I bet you're not reading this. If there IS someone reading this, you should write into us at WelcomeToButterTown@gmail.com to prove it, you filthy animal.

Viele Familien kennen den täglichen Kampf am Esstisch. Ein Kind, das gestern noch begeistert Curry probiert hat, isst heute nur Nudeln mit Butter. Ein anderes lehnt konsequent alles ab, was ungewohnt riecht oder sich „komisch“ anfühlt. In dieser Folge sprechen wir darüber, was hinter wählerischem Essverhalten wirklich steckt und was schlicht normale Entwicklung ist. Dafür habe ich als Interviewpartnerin Annina Schäflein von Breifreibaby zu Gast.Annina erklärt, welche Phasen Kinder beim Essen durchlaufen und wie die Kleinkindzeit zumindest in Bezug auf die Mahlzeiten mit weniger Stress und mehr Entspannung gestaltet werden kann. Sie bringt ganz praktische Tipps für den Alltag mit, sodass wieder mehr Ruhe, Verständnis und echte Verbindung an den Familientisch zurückkehren kann. Das erfährst du in dieser Folge: Was tun, wenn ein Kind immer nur dasselbe essen möchte Wie kann eine ausreichende Nährstoffzufuhr gesichert werden Welche Vorgehensweisen gibt es noch, um Kinder zum Probieren zu motivieren ohne unter Druck zu setzen Hier findest du den Kurs von Breifreibaby: Einfach, sicher, gesund zum Familientisch Übrigens: 1 x im Monat beantworte ich Fragen von euch ausführlich im Podcast. Hast du auch eine konkrete Frage, um dein Kind besser zu verstehen? Schick sie mir per Mail oder per Whatsapp: 015259079969 Es gibt wieder freie Kapazitäten für meine Beratung. Hast du also ein konkretes Anliegen oder eine Herausforderung mit deinem Kind, dann vereinbare ein kostenfreies Erstgespräch, damit ich dich unterstützen kann: Familienberatung EINE BITTE AN DICH Dir gefällt mein Podcast und Du findest die Inhalte hilfreich? Dann hinterlasse eine 5-Sterne-Bewertung sowie eine Rezension und abonniere ihn. Vielen lieben Dank Dir für deine Hilfe! ► Hier kannst du den Podcast bei Apple Podcasts bewerten & abonnieren ► Hier kannst du den Podcast bei Spotify bewerten & abonnieren -> Folge mir auf Instagram: https://www.instagram.com/deine_familienbande/ Der „Deine Familienbande - Podcast“ ist der Podcast für junge Eltern und Familien, die sich einen gelassenen und bedürfnisorientierten Umgang ohne dogmatischen Idealvorstellungen mit ihrem Kleinkind wünschen. Hier bekommst du wertvolles Know-How und Impulse für Deine eigene Haltung, um dein Kleinkind entspannt durch die Autonomieentwicklung, Eingewöhnung & Co. zu begleiten.

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.

Mit einem Korb voller frisch gesammelter Pilze bewaffnet, nehmen der Pilzexperte Tristan Jurisch und Josi, die Pilzsachverständige in Ausbildung, gegenüber von Hazel und Thomas Platz. Die vier sprechen nicht nur über Fungi und Mycelien, sondern auch über den Wald, das Braten in Butter und sogar ein bisschen über Thomas‘ und Hazels Liebesleben. 00:00:00 Intro & Vorstellung von Tristan & Josi 00:13:49 Zubereitungen & besondere Gerüche von Pilzen 00:24:37 Welche Pilze wären Tristan & Josi & Interessen neben den Pilzen 00:36:50 Halluzinogene Pilze & Pilze sammeln in verschiedenen Ländern 00:45:18 Tristans Buch & Pilze richtig ernten und lagern 00:43:21 Mitgebrachter Korb mit Pilzen & Faszination am Wald und an Pilzen 01:06:00 Mykologen, Pilz-Influencer & Ziele Zeitstempel können variieren. Pilzaddicted IG https://www.instagram.com/pilzaddicted Peter Wohlleben: Das geheime Leben der Bäume https://www.amazon.de/Das-geheime-Leben-Bäume-kommunizieren/dp/3453280679 Pans Mushroom Jerky Original https://www.mushroomjerky.com/collections/frontpage/products/original-mushroom-jerky Besprochene Pilze: Judasohr / Mu-Err, Shiitake, Saitenstieliger Knoblauchschwindling, Mousseron, Violetter Rötelritterling, Anis-Tramete, Douglasienröhrling, Grünblättrige Schwefelkopf, Nebelgraue Trichterling, Strubbelkopfröhrling, Kartoffelboviste, Samtfußrübling, Austern-Seitling, Geweihförmige Holzkeule, Gemeine Spaltblättling, Ramaria Stricta (Steife Koralle), Schwefelporling, Spitzkegeliger Kahlkopf, Graugrüner Dachpilz, Fliegenpilz, Grellroter Schlauchpilz, Schleimpilze, Gelbe Lohblüte, Flaschen-Stäubling, Fuchsiger Scheidenstreifling Restaurant in Darmstadt mit super Shitake-Burgern: https://www.restaurant-sitte.de Tristan in NDR Talkshow https://www.ardmediathek.de/video/ndr-talk-show/pilzexperte-und-pilzfluencer-tristan-jurisch/ndr/Y3JpZDovL25kci5kZS82ZDg5ZDhkNy1hNjRjLTQwNWQtYjY2OC0yMDkzNmYxNmIyMzQ Die 4 Länder mit der größten Biodiversität sind wohl 1. Brasilien, 2. Kolumbien, 3. Indonesien, 4. Mexiko https://umweltdaten.de/daten/laender-mit-der-groessten-biodiversitaet/ Buch „In den Pilzen“ https://www.thalia.de/shop/home/artikeldetails/A1074900460 Schleimpilze imitieren Bahnnetz von Tokio https://www.spiegel.de/wissenschaft/natur/effizienz-von-mikroorganismen-schleimpilze-imitieren-bahnnetz-von-tokio-a-673295.html Paul Stamets https://en.wikipedia.org/wiki/Paul_Stamets Mushpits Pilz-App https://www.dgfm-ev.de/news/mushpits-neue-kartierungsapp Sugarrush Candy Couture https://sugarrush-candy.de Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/hoererlebnis Du möchtest Werbung in diesem Podcast schalten? Dann erfahre hier mehr über die Werbemöglichkeiten bei Seven.One Audio: https://www.seven.one/portfolio/sevenone-audio

This week on Mel & Floyd: What SmartyPants is thankful for; Cryptocurrency as money laundering tool; And other random topics. The post Butter versus Margarine appeared first on WORT-FM 89.9.

Nutrient Deficiencies and Their Link to Alzheimer's Disease and Diabetes Risk in Night Owls: Nutritionist Leyla Muedin discusses research findings linking nutrient deficiencies to Alzheimer's disease and how diet and supplementation can play a crucial role in prevention. She highlights the importance of antioxidants like lutein, zeaxanthin, and lycopene for brain health and their potential to reduce Alzheimer's risk. Leyla also delves into the connection between evening chronotypes ('night owls') and an increased risk of diabetes, emphasizing the role of lifestyle factors and offering suggestions for healthier sleep habits. She encourages listeners to maintain a diet rich in carotenoids for better cognition and eye health, and to adjust sleeping patterns for overall well-being.

It's the little one! Where we chat about things that make you feel good AND THEN make you feel rubbish, ie alcohol. Kate suffers from ‘hang-xiety' and forgets how to breathe, while Gwen does drag and swears a lot. They then attempt to raise the bar by sharing their food porn book recommendations and TV pleasures. We refer to our RUMP Rewind featuring Maff Potts all about Connecting People. Find out more! For all RUMP info in one place: visit our linkt.ree Get a shout-out:Want a mention on the next RUMPette? Tell us your feedback or what you do to make yourself feel good: rightupmypodcast@gmail.com Support RUMP: If you enjoy the podcast, please subscribe, share with your friends and leave a review. It takes less than 60 seconds and really makes a difference in helping people discover the podcast. Thank you! Join the RUMP Club! Support the team and access exclusive content from as little as £3 p/month at: Right Up My Podcast | Patreon Or, if you'd like to make a one-off donation, you can buy us a virtual coffee from Buy Me a Coffee! Be social with us:Instagram Facebook TikTok Thank you to our team:Music – Andrew GrimesArtwork – Erica Frances GeorgeSocial Media – Kate BallsRUMPette Voiceover – Dave Jones

Author : Kal M Narrators : Valerie Valdes, Eric Valdes, Dominick Rabrun and Alasdair Stuart Host : Valerie Valdes Audio Producer : Adam Pracht Butter Side Down originally appeared in Writers of the Future (volume 40) – May 2024. Butter Side Down (Part 1 of 2) By Kal M DEPARTMENT OF LAW ENFORCEMENT CASE FILE […] Source

We are Virginia Sole-Smith and Corinne Fay and it's time for your Indulgence Gospel — Thanksgiving Edition! We often skip an episode drop on this day, but given how high pressure Thanksgiving can be for food, bodies and people, we thought...maybe you need a little Indulgence Gospel, a little Butter, and a little distraction from whatever your holiday weekend entails?We've got you: A Helen Rosner-inspired fashion epiphany. Thoughts and feelings about Black Friday. A very good Corinne clothing rant.Our secret shame places. And more! You do need to be a paid Just Toast subscriber to listen to this full conversation. Membership starts at just $5 per month! Join Just Toast! Don't want an ongoing commitment? Click "buy for $4!" to listen to just this one.

It's that time of year…time for some big tasty turkels, delicious side dishes, and a nice tryptophan induced nod after feasting yourself into fullness and naptime. It's THANKSGIVING, and while most folks are gearing up for the coming holiday season (which will start promptly in the pre-dawn hours of Black Friday), we realize that we've NEVER taken any time off during the holidays and that perhaps it's time we enjoy a little holiday breather.    With that in mind, we've put together a veritable cornucopia of clips from our 2025 collection that we hope you enjoy. Our only real cautionary advisory would be that you listen to this prior to enjoying your Turkey Day feast in order to avoid the very real possibility of laughing until you vomit.   Happy Thanksgiving to all!!! Enjoy your Thanksgiving Day feast, prep carefully if you're deep frying a turkey, be thankful and gracious for the lack of giblets in your gravy, and enjoy an abundance of relaxers before dinner with the family when you JOIN US for the most off-putting, irresponsible, and exhausting VACATION TAPES you've ever heard. Help Support Metal Nerdery https://www.patreon.com/metalnerderypodcast Leave us a Voicemail to be played on a future episode: 980-666-8182 Metal Nerdery Tees and Hoodies – metalnerdery.com/merch and kindly leave us a review and/or rating on your favorite Podcast app Follow us on the Socials: Facebook - Instagram - TikTok Email: metalnerdery@gmail.com Can't be LOUD Enough Playlist on Spotify Metal Nerdery Munchies on YouTube @metalnerderypodcast Show Notes:   (00:01): SHARON!!! / #oldefaece / “He came in for the tur…”/ #whatsitcalled / “Whatever happened to #JuiceNewton …? / #juicebox / #DownTime / “Let's not make it gross…”/ “She sounds like #PeterSteele…”    (02:43): #AI / “She stopped sucking me today…”/ #ConwayTwitty / “The power was in his hair…”/ “Ladies and gentlemen…Conway Twitty…”/ #BramStroker / “…slash handjob…”/ “What am I saying? I'm fixed…”/ #vasectomyawareness    (07:02): “I just don't give a shit anymore…I'm not gonna bring the A game…”/ “Nobody ever wants to go first…I set the bar ultra-low…”/ #mealprep / “Sometimes Dracula likes to go camping…”/ #vampirejerky / “I thought you were gonna go the frozen tampon route…”/ “If it looks like #liquidsneeze / #GospelBand / “This is extraordinary news…”/ #carnivore    (11:05): “The #fuckbag review!?” / #redemption / “I was having a bad day…I changed the review to 5 stars…”/ “Okay let's not do that…”/ #shittalkuh / “Yours is by far one of my FAVORITE podcasts…”/ #offputting and #exhausting / “The #superfuckbag review is still out there…”/ “Could have been a ‘Them'…”/ #TransAms    (14:56): “That's a fantastic band name!” / #coathangerabortion / “Our house is haunted, btw…”/ #maryreilly / #GhostStoryASMR / “The original owners died in that house…”/ “The headphones, man…”/ #Megatron / #Transformers  (17:58): “This is from the mighty Mixon…since we're on the way…”/ “Conan…the Barbarian Destroyer?” / “I would have done it from the balls…from my balls to you…”/ #OMG / #DJTASMR / #vagmetal / “Really? You're gonna go there…”/ #DOGEASMR / #batvagina / “Nutrition is a lie…”/ #saltwater / “Butter is good for you…”/ #nutritionadvice / “Does Santa Claus come up from the septic tank now!?” / #markallthetimes  (22:16): “Tattered and torn…or shaven and shorn?”/ #footfetishporn / “There was a moment when we needed money…”/ “I'm always looking right at the snooch…”/ #toethumbs / “Apparently people think she's a dude…wait, don't women have Adam's Apples though?” / “Which do you think would be more risky?”/ “I got a kiss on the cheek from my first stripper…”/ “I usually put it in the G-string…”/ #manintheboat  (27:39): “Every time I see sports highlights…in slow motion…” / #slowmotionporn / “What was that voice you just did?” / “It was #KattWilliams…”/ #KingOfComedy / “That's a better Katt Williams impression…”/ “Not since Tuesday…”/ “I sit back and wait…”/ #shockvalue / “It was odd…”/ “I don't want to no more…”/ “How does it reattach?” / “That sounded almost like #RichardPryor a little bit…” (32:20): “And the verdict…”/ “I gotta back snooch…you wanna see my balloon knot?” / “It was in the dark…if I do it in the dark my dick will seem bigger…”/ “The yurt, as it ‘twere…”/ “That's the pre-hole, right?” / “I think ‘fuck off' is a full sentence…”/ “I'll fix that in post…”/ “Y'all know what snails look like, right?” / “No, no, no, these were slugs…”/ #whatareyouwatching / #sexualdeviance / #snoochguard / “I like that word, dude…” / “It's the snooch & gooch…”/ “Paws…” (38:19): “Sooooo…last week…” / “Wait a minute…this is #Sleep…this is #Dopesmoker…”/ #bestfridayever / “For those 35 minutes…it was the best Friday ever…”/ #MAGMA / “Is that one of them Trump supporters?” / #guitarclass / “That was his fuck-off hour…”/ “We came up with this song…”/ “I left it in there just for you…”   (43:11): “You should have got the burger…”/ #mediumrarechickentenders / “You get into that Gran Ma…”/ “You could stop drinking…”/ “If you're doing a ride share…you owe it to yourself to be hammered at least on one end of the journey…”/ #shitfaced / “It was awesome…”/ “You know that pre-hangover hangover that you get?” / #markthetime / #UberEats / “So you paid $38 for $8 Chinese food…” (48:14): “That's one of the things I did like about #TheBlackAlbum…”/ “Bill needs a segment…”/ #tonechasing / “In my non-guitarist ears…he's a singer, he hears things differently…”/ “What about #Pantera?” / “The mix is completely different…” (52:41): “It's not overbearing, but it's definitely there…”/ “I'm gonna be that guy…”/ “But you didn't have ‘Stairway To Heaven 2'…”/ “I forgot the after twang that Jager's got…”/ #snoochsmooching / “Snooch smooching alright!” / “There IS no metal without #ACDC…”/ #Era / “Australasia…where is New Zealand?” / “I got some quality handies…”/ “Lube is a different game, bro…”/ #RussellsPornShopReflections / #markthetime / #ReverseOreo / “It was a toy of some form…”/ “I'm not gonna do it the way she said it…”/ “You think they get paid by the hour or by the load?” (1:01:38): “Wouldn't it be interesting…if #Spiderman was more scientifically accurate?” / #EmberingEffigy and #comedy at #SweetwaterLive / “So on the way home…”/ #blindedbythelight / #spotlight / “The light still works…it was just really, really dim…”/ Tag Light Visible – 50 ft / “I have no idea what he looked like…if you get pulled over, pull into a populated place…” / #DivineIntervention / “Wear your sunglasses at night…” (1:08:12): “Incubus and succubus…what's the difference?” / “Sleepfucker alright!” / “You know what's almost equally offensive?” / “It's fun if a 10 year old says cunt…”/ #recordscratch #IrishCarBombs / “Starts with an N, ends with an R…”/ “I had a dream that we were hanging out with the #Metallica guys…”/ #TridentChallenge / #PlanetCaravan / “I don't know where they could have put it where I would have liked it…”/ #LMAO / “I'm laughing at him…” (1:14:24): “Every time I listen to that song I think about the first time I finger blasted a girl…”/ “I know who you're talking about…”/ “That's a triple…you got slimy fingers…”/ “Third base is windshield wiper…”/ “Dude, I just scored…”/ #HotPocket / “It's that from now on…”/ “It's MG Approved…from the heart…”/ “Occasionally Matt comes up with some shit that fucking works…”  (1:18:52): “Here's the rules…if you wanna make a show on #HBO…”/ #flacciddicks / “I could put so much…right there…”/ “Why are you such a dick?” / “Last night while I was in slumber…Satan came into my room…and he had his way with my forehead…”/ “You're not supposed to swallow it…”/ #LOL / #onmicburp / “You know what that sounds like?”  (1:22:40): “We've got coyotes…”/ “Here's what makes a lot of noise…”/ “Fuuuuuuck…”/ “Is it gay…?” / #fleshlight / “Yep!” / “Okay…follow up question…”/ #RequiemForADream #GAF #AssScissoring / #TheFourthHole / “I'm tripping balls by the way…”/ “This is not a microdose…”/ “This is what you sent me!?” / “What does that even mean?” / “When you said you were sending him a file…”/ “If anything, it's three 7's, and one of them has a line in the middle…”/ “Hold on…don't tell me…”/ “Arnold by Enwuego…”/ “There's Moby Dick…there's um ‘I'm thinking'…”/ #HappyThanksgiving from all of us at #MetalNerderyPodcast and #BunkerpoonInternational

Butter Wakefield has over fifteen years of experience in designing and creating gardens that are both inspirational and purposeful. Having grown up on a small farm on the East Coast of America, she developed a love for nature and rural landscapes. It was this passion that eventually led her to study gardening in London.Guiding Paddy through her London home, Butter reveals how she has transformed her garden into a sanctuary that evokes the spirit of the countryside. She reflects on how the colours found in her garden have inspired her interiors, and how, following her divorce, she embraced bolder, more expressive hues throughout her home. Colour, she notes, has become a way to express her personality and evolving tastes.Learn about the colours featured in each episode hereSee the colours of Butter's life hereFollow Butter on Instagram hereFollow us on Instagram here Hosted on Acast. See acast.com/privacy for more information.

This Bread & Butter episode bridges the personal and the political including health scares, leadership, staff development, and the realities of entrepreneurship. Plus taking big-picture look at inequality, housing, corporate influence, and how communities can push for a fairer future.

Hello to you listening in Sumner, Washington!Coming to you from Whidbey Island, Washington this is Stories From Women Who Walk with 60 Seconds for Wednesdays on Whidbey and your host, Diane Wyzga.Over a three-day period, almost 200 volunteers lend their time to prepare upwards of 700 free Thanksgiving Turkey Dinners with all the trimmings. This will be my 8th year as a Mobile Turkey Unit volunteer. Together we slice and box pumpkin pies, peel mountains of potatoes, scoop buckets of cranberry relish, carve hundreds of pounds of  freshly roasted turkeys, stir vats of stuffing, and bag rolls, butter, napkins, utensils, and coffee. On Thanksgiving morning I'll be a delivery driver bringing some of those free Thanksgiving dinners to folks on the Island who otherwise might not have one.  This nonprofit community event was founded in 1999 by Tom Arhontas, who had a special place in his heart for people in need. Mobile Turkey Unit volunteers have been feeding Whidbey Islanders a free Thanksgiving dinner ever since.Click HERE  to check out the story, photos and videos of what we do and how we do it here on our Island.Question: What is good and nourishing in your life right now?You're always welcome: "Come for the stories - Stay for the magic!" Speaking of magic, I hope you'll subscribe, share a 5-star rating and nice review on your social media or podcast channel of choice, bring your friends and rellies, and join us! You will have wonderful company as we continue to walk our lives together. Be sure to stop by my Quarter Moon Story Arts website, check out the Services, arrange a no-obligation Discovery Call, and stay current with me as "Wyzga on Words" on Substack.Stories From Women Who Walk Production TeamPodcaster: Diane F Wyzga & Quarter Moon Story ArtsMusic: Mer's Waltz from Crossing the Waters by Steve Schuch & Night Heron MusicALL content and image © 2019 to Present Quarter Moon Story Arts. All rights reserved.  If you found this podcast episode helpful, please consider sharing and attributing it to Diane Wyzga of Stories From Women Who Walk podcast with a link back to the original source.

If you came to this podcast about shoes and boots and leather hoping that you'd get to listen to extended conversations about imported cultured butter, you've made a fantastic call. Because this, dear listeners, is the Shoebag, in which myself and the legend they know as Tichoblanco answer listener questions about roughout Chelsea boots, arch support in surprising lasts, who we want to teach us to make boots…and imported cultured butter. And burritos. And bagels! And diners. And waffles, which were totally unrelated to the diner conversation. And, New Jersey Costco gas station Rod Stewart. It'll all make sense, I promise.  Support the Shoecast, get full bonus episode access, and join the most interesting shoe-and-boot-loving community on the internet with a Stitchdown Premium membershiphttps://www.stitchdown.com/join-stitchdown-premium/A website. We have one.https://www.stitchdown.com/2026 dates and location for Stitchdown's Boot Camp 4—the world's fair of shoes and boots and leather and more—coming soon.https://www.stitchdownbootcamp.com/

This week, host Tom Zalatnai (@tomzalatnai) talks to special guest Kevin Morrison of Butter Hospitality (@thebutterhospitality) about the lessons he teaches restaurateurs in his coaching program, the challenge of choosing the hard things, and the importance of asking for help before it's too late. Plus, what happens when chicken nuggets, blueberries, and tomato paste go through the Random Meal Generator? Butter Hospitality: https://www.butterhospitality.com/ The Burnt Chef Project: https://www.theburntchefproject.com/ Follow Kevin on LinkedIn: https://www.linkedin.com/in/kevin-morrison-13ab139b/ WHOLE MILK ENJOYER SHIRT: https://podcavern.myspreadshop.ca/whole+milk+enjoyer+no+bad+food-A68505fa8c99f34694e92b43d?productType=812&sellable=XNqjzl4EdrFrpjd11LjD-812-7&appearance=1 MILK FAT GANG SHIRT: https://podcavern.myspreadshop.ca/milk+fat+gang+no+bad+food-A685062077514523c1dbf264e?productType=812&sellable=OL3yzAL2R7iJd9LEyD9y-812-7&appearance=1 Three of Cups Tea! https://www.etsy.com/shop/threeofcupsteas Subscribe to Teffer's Substack! https://substack.com/@tefferadjemian Support the show on Patreon! patreon.com/nobadfoodpod Contact us and keep up with everything we're doing over on Instagram @nobadfoodpod! Check out The Depot! www.depotmtl.org Want to be on the show? Tell us why! https://forms.gle/w2bfwcKSgDqJ2Dmy6 MERCH! podcavern.myspreadshop.ca Our logo is by David Flamm! Check out his work (and buy something from his shop!) at http://www.davidflammart.com/ Our theme music is "It Takes A Little Time" by Zack Ingles! You can (and should!) buy his music here: https://zackingles.bandcamp.com/ www.podcavern.com

Northern Lights chat. Pepper tries to recall all the wonders of the world. Butter chat makes an appearance. Do you refrigerate your butter? Who's the biggest peanut butter fan on the show? Dylan shares some gravy news. We get on the topic of collections. Who has the most valuable thing in their home? We hear from someone who may have a million dollar Pokémon card.

We are ramping up for ThanksGiving!! We've got sales to discuss, knives being finished and all kinds of exciting stuff to talk about! We are thankful for you!We'd love to hear from you so send in questions to the show Instagram: @the.tttpodcastYour hosts:Denis Tyrell of Tyrell Knifeworks:IG: @tyrellknifeworksYouTube: https://www.youtube.com/c/TyrellKnifeworksWebsite: https://www.tyrellknifeworks.comFacebook: https://www.facebook.com/people/Tyrell-Knifeworks/61558767232017/Jerid Sandoval of Echo Blades:IG: @echo_bladesFacebook: https://www.facebook.com/people/Echo-Blades/100085394408004/Maker's Spotlight: https://www.instagram.com/northidahoknives https://www.instagram.com/milangraviercoutelierOur sponsors:Two Basterds Tx Smithy & Supplies: @twobasterdshammersMaritime Knife Supply: http://maritimeknifesupply.comPelican Paste: https://pelicanpaste.com (Use TTT10 for 10% off!)Baker Forge and Tool: https://www.bakerforge.com (Use TTT10 for 10% off!)Grip Tech Composites: https://rocksolidscales.com/ (Use TTT10 for 10% off!) Evenheat Kilns: Https://Evenheatkilns.com/Ameribrade: https://www.ameribrade.com/Podcasts we think you'll like: Hustle and Grind Work For It Fire and Steel KnifeTalk FullBlast ForgeSideChat Artisans of Steel Knife Perspective Can you hear the Eko

@Sabremetrix and @BillTCB discuss Samuelsson, Malenstyn, Benson, Rosen, Goalies, Tuch/Tage for Team USA, moving Tuch, and much more!

Dylan's thoughts on the new Wicked: For Good. We discuss the tragedies that happened while filming the original Wizard Of Oz movie. We make some gender generalizations. Are woman able to see HD or do they just not care? Are woman less likely to talk to you while they're in the bathroom? Another major concert announce! The warning labels that scare us the most. Pepper has a question about butter. Can it be classified as just a spread?

Busy episode alert! Top 10 NBA players of our lives (ish)? Thanksgiving Draft? General merriment.

Chef Michael Jenkins joins Jaymee to talk about his festive return to Beat Bobby Flay: Holiday Throwdown and how he channels calm in the chaos of high-pressure TV kitchens. He shares the pivotal moments that shaped his culinary journey from discovering food through wrestling and travel to training under Alex Guarnaschelli at Butter. Michael also breaks down his modern American style, the dish that best represents him, and why holiday cooking brings out both nostalgia and big creative swings. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Michael Jenkins on Instagram: HERE Learn More about Beat Bobby Flay: Holiday Showdown: HERE Hosted on Acast. See acast.com/privacy for more information.

You're listening to Burnt Toast! I'm Virginia Sole-Smith. Today, my conversation is with Debra Benfield, RDN.Deb is a registered dietitian/nutritionist with 40 years of experience helping people heal their relationship with food, movement and their bodies. Her work sits at the intersection of anti-ageism, body liberation and trauma-informed care, offering a radically compassionate alternative to diet and wellness culture—especially for those in midlife and beyond. After turning 60, Deb began questioning the dominant narratives around aging, vitality and beauty, and quickly realized the majority of resources still centered weight loss and youthful appearance as the ultimate goals. In response, she created what she couldn't find: A framework for nourishing the body that honors body respect, prioritizes liberation and embraces the full spectrum of aging. Deb is the author of the beautiful new book Unapologetic Aging: How to Mend and Nourish Your Relationship with Your Body.  Deb came on the podcast back in 2023 and we had what was really the first, or certainly one of the first, conversations we've had on Burnt Toast about the intersection of ageism and anti-fat bias. That discussion helped lay the foundation for how we're continuing to talk about those issues. Deb is someone I always turn to for resources and wisdom as we're navigating those conversations here. I am so thrilled to have Deb back on the podcast today, to talk about her new book, how diet culture has hijacked the menopause discourse, and why peanut butter and jelly sandwiches are actually giving you all the protein you need.  Unapologetic Aging comes out on December 16, so now is the perfect time to pre-order it as a holiday gift for yourself, your mom, or anyone you know in midlife and beyond! And don't forget that if you've bought Fat Talk from Split Rock Books, you can take 10% off your purchase of Unapologetic Aging there too — just use the code FATTALK at checkout.And if you value this conversation, a paid subscription is the best way to support our work!Join Burnt Toast!

Dairy prices fell for the 7th time in a row at last night's Global Dairy Auction with butter - a hot topic of conversation this year - falling 7.6%. When prices were on the up a few months ago, the talk was all about how our prices move in line with global prices. So now that they're heading down - so should the price of butter in the shops right? NZX Head Of Dairy Insights Cristina Alvarado chats to Jesse.

This week the gang is just peachy and gets cute with Pringles  in the snews! Support this podcast at https://www.patreon.com/LetsTalkAboutSnacks     -- Snack News: 'Butternaise' Hits the Market, Solving the Long Debate Over Which Condiment Makes the Best Grilled Cheese: https://people.com/tillamook-and-kewpie-collaborate-on-a-condiment-for-grilled-cheeses-11843354  I Tried Pringles' New Mystery Box & My Inner '90s Kid Is Screaming: https://www.delish.com/food-news/a69219172/pringles-mystery-box-review-secret-flavor/ Kraft's 'Daring But Delicious' New Apple Pie Boxed Mac & Cheese Flavor Launches for a Limited Time–Here's Where: https://parade.com/food/kraft-new-apple-pie-mac-and-cheese-flavor-divides-fans-nov-2025 Oreo Just Dropped 6 New Thanksgiving-Themed Flavors — Including Turkey & Gravy: https://www.today.com/food/holidays/oreo-thanksgiving-cookies-rcna241582 Locate Lauren on Twitter (@rawrglicious) and Bluesky(@rawrglicious.bsky.social‬)! Find Conrad on Twitter (@ConradZimmerman) and peruse his other projects on this Linktree thing. Linda can be located on Instagram (@shoresofpluto)! Logo by Cosmignon! See more of her cool art at https://www.cosmignon.info/  Music by Michael "Skitch" Schiciano. Hear more of his work at https://skitch.bandcamp.com/ 

Politicians in both parties are promising to address the affordability crisis. But neither is focusing on, or even discussing, the true causes. Here's what they are and how to fix them.Read the article here: https://mises.org/mises-wire/how-actually-solve-affordability-crisisBe sure to follow the Guns and Butter podcast at https://Mises.org/GB

The show OPEN... butter... gravy... and Mr. Glass!

I'm joined by Sam McGowan, we get into everything from Grindr unhingedness to meat-tray premonitions, the curse of dating ugly men who still mistreat you, why Meghan Trainor has the gays in a chokehold, accidental comment-section wars, the insanity of AI boyfriends, head-canoes in prisons (don't ask), The Traitors lasagna discourse, and which one of us would survive an orgy invite we weren't invited to.Sam is equal parts comedian, philosopher, and reluctant therapist on Grindr, and this episode is full of the funniest stories you've ever heard about dating, sex, men, sausages on planes, childhood hallucinations, and being read to filth by strangers with no profile picture.We also discuss:• ChatGPT men giving themselves away with em dashes• Why gay dating red flags hit different• Emergency excuses to leave a date (including the best meat-tray escape of all time)• The psychology of wanting to “win” breakups• Why women can't have water until they're at least 6 months old (apparently)• Butter-measuring superpowers and niche X-Men abilities

In this episode, tailgating might be over, but college football rolls on.  Our long national nightmare with YouTube TV and Disney finally comes to an end.  We get sidetracked with polar bears, pennies and short form video.  Butter and Mayo combine into one product, become a mayo fanatic and get some fun bowl game perks, a scarf that smells like cough drops and more! 

Die teure Rentenreform droht die schwarz-rote Koalition zu zerreißen. Dabei ist schon das alte System nicht mehr finanzierbar: immer weniger Beitragszahler sollen immer mehr Rentner, Kranke und Pflegebedürftige durchbringen. Droht jetzt der große Crash des Generationenvertrags? Die beiden Wirtschaftsjournalisten Dietmar Deffner und Holger Zschäpitz diskutieren darüber, wie die Sozialversicherungen finanziert werden können – ohne die junge Generation komplett zu überfordern. Die beiden legen außerdem ihre aktuellen Portfolio-Positionen von M bis R offen. Weitere Themen: -Deutsche sind ETF-Sparmeister in Europa – was hinter dem Boom steckt -Butter so günstig wie seit 2017 nicht mehr – warum sich Weihnachtsbäcker jetzt bevorraten sollten -Gefährliche Gehaltsforderung im öffentlichen Dienst – warum Verdi und Beamtenbund falsch liegen -Crypto im Ausverkauf – wohin Bitcoin & Co fallen könnten DEFFNER & ZSCHÄPITZ sind wie das wahre Leben. Wie Optimist und Pessimist. Im wöchentlichen WELT-Podcast diskutieren und streiten die Journalisten Dietmar Deffner und Holger Zschäpitz über die wichtigen Wirtschaftsthemen des Alltags. Schreiben Sie uns an: wirtschaftspodcast@welt.de Impressum: https://www.welt.de/services/article7893735/Impressum.html Datenschutzerklärung: https://www.welt.de/services/article157550705/Datenschutzerklaerung-WELT-DIGITAL.html

Milk production is up 4.2% year over year, components are climbing and prices are falling. As holiday orders wrap up and we head into the long winter, The Milk Check team digs into whether dairy markets have already found a floor, or if there's still another leg down to go. With milk products everywhere (except for whey), the Jacoby team shares where the market is and where we're going. They churn through: Butter at $1.50 and what heavy cream and higher components mean after the holidays Why cheese feels like a calm before the storm, and how far Class III could grind lower Nonfat and skim: long milk, growing inventories and buyers shopping the cheapest origin Why whey proteins are the outlier, with tight supply, strong demand and GLP-1 tailwinds Global milk growth, clustered demand (Ramadan, Chinese New Year, Super Bowl) and who blinks first between the U.S. and Europe In this episode of The Milk Check, host Ted Jacoby III is joined by Joe Maixner, Jacob Menge, Diego Carvallo, Josh White and Mike Brown for a rapid-fire market session on butter, cheese, nonfat and proteins. Listen now for The Milk Check's latest market read on butter, cheese, nonfat and whey. 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: Welcome back, everybody, to The Milk Check podcast. Today we’re gonna have a market discussion. It is November 10th. We are in the last couple of weeks of the quote-unquote busy season, starting to get a feel for what we think is gonna happen to dairy markets as holiday orders are filled, and we transition into the long-term period of the year. In the last few weeks, we’ve actually seen prices drop, but it feels like butter’s kind of dropped down to about a $1.50/lb and seems to find at least a brief floor. We’ll talk to Joe and find out if Joe thinks we’re gonna stick around here for a while. The cheese market was up in the $1.80s/lb. It’s dropped to a little below $1.70, starting to hit a little bit of resistance. Jake will share with us a little bit about what we think is happening with cheese going forward. Nonfat dropped a little bit down to [00:01:00], about what Diego, about a $1.10/lb and had a little bounce off its floor. Meanwhile, the whey complex just continues to go up. We’ll check in with Josh and find out what’s going on there. Well, let’s go ahead and start with milk production. We just got released today, the September milk production, and it says it’s up 4.2%, which is a very, very big number. It’s November; milk is longer than it usually is this time of year. Usually, it’s quite tight, and it’s not quite tight, but I wouldn’t call it long. However, all the signs are there that once we get past the fall holiday order season, milk could get quite long. If September milk is up 4.2%, I think it’s safe to say that if that continues, we will be quite long milk as we transition from the typical seasonal tightness of the fall into the winter and the flush of the spring. 4.2% is a big number, and that’s not even taking into account the fact that the solids in the milk are up as well. That’s not the kind of tone that a dairy farmer wants us to set as we’re talking about what supply and demand looks like, but there’s a lot of milk out there, [00:02:00] Joe, does that mean there’s a lot of butter out there, too? Joe Maixner: Well, there’s still a lot of butter out there; sounds like there’s going to be a lot more butter coming soon. If milk’s up 4%, cream was heavy all of last winter and into last Spring, extremely heavy. If we have higher components, more milk, and we’ve got a full amount of milk coming outta California as well after coming off of bird flu last year, there’s just gonna be that much more cream in the system and more getting pushed back into the churns. So, it’s a very good possibility that we’re gonna go even lower than where we currently are. Volume seems to be trading well. The cream demand has been fairly steady, going into cultured products and the shorter shelf-life products. Cream’s still long, but it’s not swimming yet. Ted Jacoby III: Will we hold this $1.50 area through Thanksgiving, you think? Joe Maixner: Yeah, it seems like we’ve hit a spot where buyers are willing to step in. So, there’s a good chance that we could hang around this $1.50 area for the next couple of weeks. Once the last little spurt of holiday demand is over, we’re gonna take another leg lower. Ted Jacoby III: Okay. Jake, what about [00:03:00] cheese? Jacob Menge: I think we had a little reprieve from some cheese bearishness with the holiday demand. It’s tough, though, especially with this wall of milk that’s headed our way. Does it seem like the bottom’s ready to drop out? Probably not yet. But it still seems like it’s a possibility. It almost seems like the call before the storm. Ted Jacoby III: What you’re saying is: we’ve already dropped quite a bit, but we’re in typical low points, but it’s possible, considering the amount of supply coming our way, that there’s still another cliff to negotiate, and we could go a lot lower when it comes to Class III milk and cheese prices. Jacob Menge: If you zoom out a ways, going back to mid-2022, we’ve really not liked to go below that $1.55 level on futures. We’re kind of at another support level at this $1.65. Those seem like our two support areas, historically, for the last 3, 4 years. So, it’s probably gonna be one of those grinds lower if we move lower from here, versus that $1.85 to $1.65 was almost an air pocket drop. [00:04:00] It seems like the market’s gonna have to earn it if it moves lower from here, but it does seem like a possibility. Ted Jacoby III: When we get down to these levels, this usually tends to form the floor, and if we have so much cheese out there and so much milk out there that we’re gonna go lower from here, it’s probably not an air pocket drop; it’s probably a grind lower from here. Jacob Menge: Yeah, I think our lows, on the futures, for the past 4 years have been that $1.55. Don’t quote me on that, gimme a couple of cents on either side of that. But that means we got a dime from here to hit those five-year lows, you know, besides COVID. There’s a lot to be said for technical trading at those levels. So, it would take a big fundamental kind of wave supply to get us to crack that. Ted Jacoby III: Got it. Thank you. Diego. What about nonfat? What’s the international market doing? We know we have a lot of milk in North America. We have a lot of milk everywhere. And what does it mean? Diego Carvallo: Customers are also seeing the data, and it seems like they’re in no rush to buy nonfat. Right. Nonfat seems to be the product that is 00:05:00 consistently available. We haven’t seen a very tight market in several years. So, it seems customers are more concerned about other products like WPCs or maybe cheese, other products besides nonfat. So, they’re staying very hand-to-mouth. They’re being very flexible when it comes to origin and just buying spot and from the origin that offers them the cheapest skim milk powder delivered price, which, in most cases, for the past few months, has been either European or New Zealand product because of the shipment time, transit time, and tariffs. Ted Jacoby III: Has the inventory in the U.S. been building as a result? Diego Carvallo: Yes, it has, Ted. Yep. Inventory has been building. I was looking into the milk production numbers for September. California was relatively stable compared to the previous year. I think we grew by 2.5% versus the previous year. But the strong impact from avian [00:06:00] influenza was actually in October. So, that’s when we might see a big jump between California production for 2024 and California production for 2025. So, I thought the Milk Report was pretty bearish for nonfat. Next month could be as bearish or even more. I still believe that we’re gonna see a lot of product going into the dryers, and that’s gonna add pressure, and that’s gonna increase inventories for U.S. products. Ted Jacoby III: What does milk production look like in Europe? Diego Carvallo: They’re actually up quite a bit. I think their September number was also stronger than expected. I can’t recall the exact number, but it was stronger than expected, even though they have cut down on the farmer price, the FrieslandCampina, which is the number one benchmark. It still seems like, with corn moving lower, there’s still a number that incentivizes more milk production. For the next few months until we see a stronger cotton price, we’re gonna see plenty of milk from the U.S. and from Europe. Ted Jacoby III: [00:07:00] Okay, thanks. Appreciate it, Diego. Josh, so what about the protein market? Josh White: Yeah, same story. I don’t know why everybody else is having so many problems with their products because whey proteins are in demand and it continues to be very strong. WPC 80, WPI demand is outpacing supply. People are trying to book forward and can’t. By all reports, the demand on the consumer level remains pretty good. It’s a bit of an outlier. It’s definitely a mystery. A lot of the discussion centers around GLP-1 adoption in the U.S. Compared to a year ago, I think I read this morning, something like 12% of Americans are allegedly using GLP-1-related drugs for weight loss. Assuming that’s an accurate statistic, that’s a noteworthy number of people. There was a lot of discussion last year that as people come on things like Wegovy and Ozempic, at what moment do we mature to the point that people beginning their cycles of taking the drugs equal those coming off of those drugs? There’s just been a lot of headlines about more affordable access to these types of products. If that continues, that shifts this curve even a little bit further up. [00:08:00] What can reverse that trend or slow down the demand for the whey protein side? I think it takes a production response. I can imagine that any manufacturer that’s making whey-related products as a byproduct of their cheese production is exploring how to access this demand, in particular, the whey protein isolate demand. I don’t have the impression that equipment is any easier to get, and there are still plenty of obstacles in terms of making production changes at the processor side. It feels to me like at least through the first half of this year, we’re gonna continue to be under-supplied relative to the demand that’s out there. And I think it’s important to note that although we’re talking about good demand for these products, the GLP-1-related impact on the dairy market isn’t all positive. It’s certainly a positive on the whey protein side. Still, I think, as it relates to consumer demand for butterfat, cheese products, and some of the other snack foods that dairy products are used in, in the CPG space, people are consuming fewer calories. Throughout the rest of the world, this health and wellness [00:09:00] trend and this appetite for quality protein are everywhere. Their demand continues to be very strong internationally. Maybe a couple of other things that are noteworthy, maybe early indicators of the price stabilizing, it looks like Europe and the U.S. might be closer to parity for the first time in a while. So, we should watch that. We will see seasonal production levels start to increase a bit. I don’t know if that will one-for-one find its way into additional whey protein availability, but it certainly should help the situation as we get into heavier production months in the Northern hemisphere markets that produce these products. But other than that, demand remains very, very strong. Prices are firm. They appear they’ll continue to be through at minimum the first quarter. And I don’t think it’s going out on a ledge to say through the first half of the year. And then we’ll see what happens on the other side of it. But yeah, definitely a firm marketplace right now, Ted. Ted Jacoby III: What about milk protein concentrate, milk protein isolate? Are we starting to see the value of those products increase and close the gap between the [00:10:00] whey protein, since the whey proteins have gotten so expensive? Josh White: I’ll jump in and say we’re starting to see some early indications of that: people looking for substitutes where they can. If you’re not in these markets every day, you don’t know what products are available. If you’re in the CPG space or using it as one of many, many SKUs that you’re buying, you’re not aware of the functional properties and some of these other things. And there’s also a decision-making timeline that people have to consider. Not only are there labeling concerns and other things, but there’s a lot of protein that’s consumed as an ingredient and maybe not the primary ingredient. And oftentimes, those decisions are not easy to formulate or change, and they’re also made over larger durations of time, like annual pricing. We’ve had such a wide gap for a long enough time now that we have customers asking questions, and customers that are on the lower end of the valorization for these products are looking for substitutes. Those substitutes come in a couple of ways. They can come from substituting away from dairy, substituting for other [00:11:00] dairy or trading down to lower dairy-related protein products. We’re seeing people investigate all of them. Diego might be able to speak more precisely about what’s happening with the MPC prices. But generally speaking, the majority of people out there are starting to ask questions. I’m not so sure it’s having a material impact or moving the needle quite yet on substitution. Ted Jacoby III: Okay, well, it feels a little bit like a broken record. Milk everywhere, product everywhere except for whey, maybe that’s exactly the loop we’re in right now. Joe Maixner: We’ve talked a lot about supply and excess and whatnot, but demand, it feels like we’re increasingly teetering towards a crumbling economic situation with higher debt, people not having much discretionary income, and just overall demand being weak. Ted Jacoby III: So, if you’re looking at the demand numbers that we track, restaurant traffic is definitely down. It is clear that the economic environment we’re in, people’s pocketbooks are being stretched thin, and they’re cutting back on how often they go to restaurants and eat at [00:12:00] restaurants. Now, usually when that happens, there’s an offset into the retail side, and the retail side numbers usually go up a little bit. You are seeing that. Speaking to some of our branded customers, what they’re telling us is their sales are down, and the private label guys are saying, well, their sales are up, but frankly, not as much as they expected. The bottom has not dropped out yet. I think everybody’s watching it pretty closely. I think the industry’s concerned. I’ll leave it at that. Mike Brown: I think food service continues to be the big stickler on overall dairy sales. Grocery sales are okay. Food service continues to be weak, and that’s gonna affect us. Mm-hmm. Particularly, I think some of the high-fat products. Josh White: When we’re looking at it from the home front, it doesn’t feel real great, but if we’re looking at just how much additional milk we have globally, including out of Oceana and out of South America, and looking at how much of that surplus milk globally is being consumed in Asia right now, I mean they’ve been buying I wonder if that points to some brightness, at least some positives? Now, I also am a little [00:13:00] concerned that we have a consolidation of demand events, with Chinese New Year buying at the same time that Ramadan continues to move earlier and earlier every year. And prices are low right now. Feels like we might have a big concentration of demand that’s meant to satisfy local needs in the early part of 2026, but there has been a lot of international trade. Ted Jacoby III: I think you’re absolutely right. Ramadan and the Chinese New Year are both in February. Diego Carvallo: The word in the street, Ted, is that most of the Ramadan and New Year’s demand is gonna be fulfilled by the middle of November. Ted Jacoby III: In other words, by the time we get to January 1st, those orders are gone. Mike Brown: Yeah. And Super Bowl is 10 days before the start of Ramadan in the Chinese New Year. So, they’re all pretty close together. Josh White: I went back to saying that, hey, we’ve got a lot of milk globally, every surplus region’s producing more milk than expected. You mentioned earlier, Ted, that doesn’t even account for the component growth that we have here. That’s been fairly impressive. [00:14:00] What’s been interesting about that is it hasn’t felt this heavy. You might believe, well, it doesn’t feel as heavy because the Northern Hemisphere is at its low milk production points. Maybe it doesn’t feel as heavy because we’ve got a concentration of additional demand, but we’re trading a lot of anticipatory supply concerns. We’re really trading the fact that tomorrow we’re worried we have a lot of incremental milk, globally, that we don’t necessarily know where we’re gonna go with it. That’s not a reason to get bullish, to be super clear, but I do think that if we’re thinking through vulnerabilities in the market, that might be one. Ted Jacoby III: I would agree with that. I think there are three things that are probably keeping this market from going straight to the bottom. One, as you said, we’re at the low point seasonally for milk production in the Northern Hemisphere. Two, we are at the high point for demand everywhere. And three, you get to a certain point, and I think we are there in all products, we may actually be passed there in butter, but we are there in cheese, I think we’re there in nonfat, where [00:15:00] in order to go lower, you need to build up supply to the point where the inventories become actually burdensome, and I don’t think they have become burdensome yet, but I would expect that sometime in the first quarter of 2026, they will. You’ll start hearing reports that warehouses are full. You’ll start hearing reports that, from a cashflow perspective, whether it’s traders, whether it’s manufacturers, you have people who just need to dump inventory because they don’t have the cash flow to continue to hold inventory. Those are the things that drive markets to their lows. And so, if you think about the old saying: the cure for high prices is high prices, and the cure for low prices is low prices, that’s when you find out what the low price is, and then you go to that place that sends the strongest supply signal possible to suppliers that they need to cut back. Mike Brown: I was at a cattle show of all things this weekend and was talking with someone about feeding palm oil to get butterfat. His rule of thumb was that a pound of palm oil costs about a dollar, and you get about a 00:16:00 three-to-five-point increase in fat test from that. So, if you say 0.4 and you’re a 90-pound Holstein herd, that’s 0.36 pounds of fat. So, you’re paying a dollar to produce, there’s roughly 50, 60 cents worth of butter fat. So, we may start to see that come into conversations on rations. Josh White: And if we’re looking for optimism, I think that formula is pretty openly discussed in Europe as well. So, you’ve got a situation now where you have the on-farm milk price that is beginning to drop, the signals there that it needs to come down. It’s moving at a decent clip, to Diego’s point, maybe not enough to make any major change yet, but for planning purposes, things like feeding for fat might be a bit more vulnerable going forward there. So yeah, if we’re looking for what could start to correct our oversupply situation or what could potentially stabilize or support the market, we need time. I think that’s the most important thing that needs to happen, is we need time, and we need a milk price that curtails any additional production growth [00:17:00] for the moment so that demand can catch up. We talked about the U.S. situation and how the consumer spending situation doesn’t feel great. But globally, per capita butterfat consumption globally is growing. Per capita protein consumption is growing. We just need to give the demand time to catch up. Inventories might be starting to build, but they’re nowhere nearcumbersome. I would actually argue, our supply chain is still very thin. I wouldn’t even argue that we’re getting to a point where we’re normal by historical standards. I think that we have a pretty thin supply chain, and that’s everything from measurable inventory and reports, like cold storage reports and manufacturing stocks here in the U.S., but all the way through the pipeline. I don’t believe that many end users are sitting on excess product or have too many days in inventory. I think they’ve been quite comfortable buying hand-to-mouth. And the only product they’re being punished on right now for that is whey proteins. Ted Jacoby III: I think you’re right, Josh. I would agree with that statement. I think butter [00:18:00] is somewhat of an exception. Joe Maixner: I don’t know. Butter, it just depends on product mix, right? It’s CME eligible salted bulk. I think overall inventories are not burdensome. But we do have too much older CME-eligible salted bulk butter out there. Ted Jacoby III: That’s actually where I’m going, Joe. What do butter manufacturers do if they’re worried about having produced too many quarters and too many solids? They’ll just produce bulk. And so bulk is the overflow because they know the worst-case scenario, they can dump it onto the CME. And so that is where we end up with excess surplus, just like we get the same with a cheddar block in the cheese market. Josh White: How is international demand for U.S. butter at the moment, Joe, compared to where you would expect it to be and compared to where we were a few months ago? Joe Maixner: It’s steady right now. New inquiries are still coming in, but inquiries have lessened compared to a month or two ago; there’s a lot being made and shipping right now. International markets are starting to open their eyes to something other than [00:19:00] 82%. They’re starting to expand into the 80% because they are finally starting to realize that the numbers that they see on the futures don’t equate to the numbers they pay for an 82% product. And so anybody that’s really just using it for solids, for processing, is starting to convert, which is helping clean up some of that 80% salted butter, but it’s still not fast enough to really move the needle yet. Josh White: So, if the outlook for butterfat really doesn’t have any material upside in the near future, and we’re currently looking at Class III and IV prices, where they’re at, when do we start to impact the U.S. producer’s decision on making incremental milk beyond just the fat component? Are we close or are we still a long way away? Jacob Menge: Look at this Milk Production Report. We are up 268,000 head since June of 2024. That just keeps going up. There was an August revision of 71,000 head higher. The answer is a pretty [00:20:00] conclusive, not yet. I’m looking at the last time, September milk production beat the prior month, so beat August, which was 2001. And it just did that; September just beat August, and the last time it did that was 2001. Josh White: We’re not even talking about adjusted for components. Jacob Menge: That is correct. Joe Maixner: I can’t imagine that $16 to $17 Class III causes any worries right now for the farmers, with $4 corn and $1,200 feeder calves. Mike Brown: As long as you’re in a Class III market, if you’re heavy Class IV, your price isn’t $17. It depends on where you’re located, Joe. But for the most part, if you’re in a cheese market, it’s still decent. You’re right because the whey is also contributing a lot to that Class III price right now with a 70¢ whey market. Ted Jacoby III: Yeah. And the cows are all increasing in the states where there is increased processing capacity as well. Jacob Menge: These guys have had time to hedge this, and they still almost can hedge this, right? Going into later next year, where I think it’s gotta be at a point where they can’t hedge at a profit, and then you’ve [00:21:00] really got issues. Josh White: If we’re in a situation where the global economic outlook isn’t great, so that means we shouldn’t expect any major demand booms to pull dairy up We’re realizing supply growth in all major dairy surplus regions; the only correction for this is supply. And who’s the first to react? The obvious answer is it’s gonna be head-to-head with Europe and the U.S. Who breaks first? These are very, very different markets with different drivers, and they’re actually experiencing growth for different reasons related to the big picture, but different reasons. Europe just went through a situation where its butterfat carried the day. And butterfat was incredibly high, much higher than the U.S. price. They were an importer of fat from New Zealand, bringing in a noteworthy amount of product. And then now going into this year, they’ve seen a really significant drop, well below the support level that most traders would’ve held for butterfat. You assume [00:22:00] that they’re not gonna import a bunch of that product, forcing that product on the rest of the market. They’re going through a pretty negative situation right now as well. One thing you can’t forget about the European producer is that if you kill cows, it’s really tough to replace them, not for the same reasons we have in the U.S., that right now it’s just difficult to compete with beef. But they don’t wanna make those changes for a lot of regulatory reasons. So, they’re gonna hang on as long as possible. The U.S. model, we’re not in pain yet, generally speaking. Some smaller producers might look at higher beef prices and lower dairy outlook as an opportunity to exit. But there is way more structural expansion in motion or down the line that I think that train’s moving down the tracks. So, it’ll be really interesting to see if and who breaks first between the North American market and the European market. Ted Jacoby III: My hunch is it’s the U.S. market. I still think we’re a minimum of six months away, maybe even 12 to 18. Now there are signs, like you look at the Milk Production Report, the state of Washington is down [00:23:00] 8.5%. So, there are places where we are losing cows. Even though the majority of the country has gained cows recently, I would argue that with the drop in the butter price and the weakness in the nonfat market, California is the next one that I think will follow. They’ll struggle to get a decent milk price given that those are the two dominant price drivers for the California market. Diego Carvallo: But if you look at Idaho’s strongly up. So, it seems like a movement between Washington and Idaho. Ted Jacoby III: I think you could be right. Joe Maixner: California, their numbers this month were slightly higher than their peak production year 22. They’re on the uptrend. That’s a large ship that takes a while to turn around. Ted Jacoby III: I don’t disagree. I also think you’re still measuring against bird flu in California. You could argue that it may be a little artificially high. Joe Maixner: I actually questioned that because of the lower increase than I had anticipated for the September number, and bird flu didn’t actually start in California until October. So, we will see even larger increases next month forward in California. They [00:24:00] have that Class I plant that they opened as well out there. Mike Brown: They’re also getting hit with a big assessment, a lot of the producers out there, because the butter market changed, there’s been a lot of inventory loss, and that’s gonna hurt some producers as well. No one I talk to in California is worried about finding milk. They’re worried about finding a place to put it right now. Ted Jacoby III: I don’t think that’s isolated to being a California problem right now. Mike Brown: I would agree. You’re right. Ted Jacoby III: On that note, I think it’s a good time to wrap. Thanks, everybody, for joining us this week. Look forward to talking to you guys again soon. Thank you.

The guys look back at another weekend of football, with both the Vikings and Gophers coming up short and Ben Leber & Mike Grimm talking about their respective teamsSee omnystudio.com/listener for privacy information.

The guys look back at another weekend of football, with both the Vikings and Gophers coming up short and Ben Leber & Mike Grimm talking about their respective teams

Text Me Here!!!Anyone else noticing a theme with these first 3 conference talks?!Today, we work through Elder Barcellos talk "The Lord Looketh on the Heart" and not only did Elder Barcellos hit it out of the park, he provided us with a spiritual heart test that we work through today as well!It's so fascinating to me how the theme through conference so far, is constantly reminding us to look at the status and standing of our hearts!It's just a reminder to me, that whatever is here and yet to come, we have got to make sure that our heart KNOWS the Savior and that we are striving to do all we can to keep it in tune with Him.Let me know what your thoughts and impressions were from this talk!Today's links:Rise Zion Podcast Episode: https://www.youtube.com/watch?v=pD4ndBwXzuEElder Barcellos Talk: https://www.churchofjesuschrist.org/study/general-conference/2025/10/14barcellos?lang=engElder Barcellos Bio: https://www.thechurchnews.com/leaders/2025/05/10/elder-ronald-barcellos-general-authority-seventy-bio-2025-legacy-of-faith/Song of the Week: Strive to Be & McKenna Hixson: Healer https://www.youtube.com/watch?v=s6kDqGyU6yU&list=RDs6kDqGyU6yU&start_radio=1 Insta: @munchandminglepodcastE-mail: munchandminglepodcast@gmail.com

You can stop paying twenty bucks for fancy butter now...    Because, we're sharing the ultimate expensive butter hack that works!

Alec Naman from @Naman's Catering called us this morning and said, "I thought we could do a little Holiday Sweet Treat this week. Like Apple Enchiladas with a Brown Sugar Butter Sauce."      

Welcome to Indulgence Gospel After Dark!We are Virginia Sole-Smith and Corinne Fay, and it's time for your November Extra Butter episode.Today we're talking about our problematic faves! These are shows, musicians, influencers and other pockets of culture that we want to enjoy without thinking much about them, even if there's discourse. We'll get into: Our favorite Bad Skinny Girl TV shows. The straight man who has Corinne's heart. Is Virginia a pick-me girl now? And so many more!!! To hear the whole thing, read the full transcript, and join us in the comments, you do need to be an Extra Butter subscriber. If you haven't joined us yet — we've extended your Burnt Toast gift access deadline! Check your email for "claim your free month by 11/20!" And do it TODAY! Join Extra Butter

Depth and play intertwine as Raghunath and Kaustubha riff on Gillian Anderson's reincarnation quote, Krishna's "Grand Theft Butter" pastims in vrindavan, and the modern obsession with empiric evidence. From debates with the "new atheists" to analogies of murder investigations and reasonable doubt, they explore what kinds of proof actually convince the heart. The conversation tracks the soul's journey from jñāna to bhakti—from intellectual knowing to loving understanding—where genuine realization always expresses itself as compassion, never condescension. ********************************************************************* LOVE THE PODCAST? WE ARE COMMUNITY SUPPORTED AND WOULD LOVE FOR YOU TO JOIN! Go to https://www.wisdomofthesages.com WATCH ON YOUTUBE: https://youtube.com/@WisdomoftheSages LISTEN ON ITUNES: https://podcasts/apple.com/us/podcast/wisdom-of-the-sages/id1493055485 CONNECT ON FACEBOOK: https://facebook.com/wisdomofthesages108 ********************************************************************* Join the Gita Collective Whatsapp channel: https://whatsapp.com/channel/0029VbAxNYgJuyAJR8SHhy2j

1 Hour and 28 Minutes With David Nasternak and Alex Drain This Podcast Has a Sponsor: Michigan Law Grad Jonathan Paul is the guy with the C you want skating next to the ref and pleading your case. He's also a good guy to sit next to at the hockey games. Segment 1:  Miscellaneous opening discussion. Not a great game for either goalie but Michigan made the biggest plays in the biggest moments to earn a win. Top line delivered in the 3rd period. A good hockey game all around Segment 2:  Michigan caught flat footed by Wisconsin's aggressiveness. Penalty kill problems and goalie problems. Scored a shorthanded goal but never got back into the game. Goalie interference discussion. Too much physicality too late. Neither WMU nor Providence are looking great right now. MSU clearly outplayed PSU. Probably aiming for a split this weekend. Brief Spengler Cup talk.     MUSIC NHL on ESPN Theme "Northern Lights" -- Kennie Ice Hockey (NES) theme

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Comedians Dave Anthony and Gareth Reynolds examine the Wisconsin butter/margarine fight. SOURCES TOUR DATES OFFICIAL MERCH Hydrow - Code: Dollop MeUndies - Code: Dollop Momentous Nutrafol - Use code: Dollop Ridge Wallets

Is Erling Haaland's Steak-and-Milk Diet Really That Mad? The Norwegian striker's eating habits are back in the headlines and they're pure biohacker. From raw milk to massive steaks, the way his "mad" routine has been reported says more about modern nutrition media than it does about him. Butter Breakdown: What You're Really Buying From raw milk to butter. The dairy aisle's a minefield. Here's how to tell the real stuff from the imposters, and how easy it is to make a mistake.  Saudi Arabia to Miami.   An amazing schedule of biohacking conferences over the last few weeks. The brilliant longevity journalist Klaudia Balogh has been to them all and she joins me today.  Follow Klaudia Balogh on Instagram.   THIS SHOW IS BROUGHT TO YOU BY: BiOptimizers Sleep Breakthrough and Magnesium Breakthrough These are BIOptimizers sleep and magnesium supplements which I take every night.  I have also been using the new Magnesium Breakthrough drink - delicious way to get magnesium. I have been putting a scoop in my protein shake after a workout.  Just go to BIOptimizers.com/tony and use code TONY15 for at least 15% off (often more). Code works worldwide, and on all their products.

We've been told that foods like butter and bacon are bad for us — because they're packed with saturated fats. And top dogs in nutrition say that a better option is vegetable oil, like canola oil. But lots of people, including HHS Secretary Robert F. Kennedy Jr., are saying hold on. They're arguing that saturated fats are actually the way to go. And they're claiming that those vegetable oils, aka “seed oils,” are incredibly dangerous. So — who's right?? To find out, we speak to author and physician Dr Cate Shanahan, professor of nutrition science Jason Wu, professor of endocrinology David Schade, and Dr David Iggman. [REBROADCAST] Find our transcript here: https://bit.ly/SVSeedOils In this episode, we cover: (00:00) Seed oils are the devil (05:35) Is saturated fat killing you?  (12:25) Does cholesterol cause heart attacks?  (22:02) Do seed oils cause inflammation? (28:00) Are seed oils killing you? This episode was produced by Wendy Zukerman, with help from Joel Werner, Rose Rimler, Nick DelRose and Michelle Dang. We're edited by Blythe Terrell. Fact checking by Carmen Drahl. Mix and sound design by Bumi Hidaka. Music written by Bobby Lord, Emma Munger, Peter Leonard, and Bumi Hidaka. Thanks to all the researchers we spoke to including Dr Lorena Pacheco, Dr Qi Sun, Dr Tetsumori Yamashima, Dr Idrees Mughal, Professor Rashika Ahmed, Dr Hatem Tallima, Dr Heidi Silver, Professor Ronald Krauss, Dr Yutang Wang, Dr David Sullivan, Professor Peter Clifton, Dr Lee Hooper and others. And a big thank you to Morgen Rockel, the Zukerman Family and Joseph Lavelle Wilson. Science Vs is a Spotify Studios Original. Listen for free on Spotify or wherever you get your podcasts. Follow us and tap the bell for episode notifications. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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.