Podcasts about Cream

The Two Bobs episode 321 for Monday, August 31, 2026: What are The Bobs drinking? Rob enjoyed a The PastryArchy Cookies & Cream from DuClaw. https://untp.beer/Y42eg  Robert nursed a Festina Pêche from Dogfish Head. https://untp.beer/Elq4w  Follow us on Untapped at @RobFromTTB and @PintPatrol or we'll use your fart corner. This week's CRAZY NEWS has signed an executive order changing the name of every lake to Lake Florida Man. A teacher in Georgia made a fart corner in her classroom. https://www.nbcsandiego.com/news/national-international/gas-station-farts-classroom-georgia-teacher/4065196/  Florida man® got himself into legal trouble for getting high on meth and riding a lawnmower. https://www.fox13news.com/news/florida-man-pulled-over-lawn-mower-busted-meth-weed  A serial defecator has been making a splash (although sometimes more of a “plop”, depending on what he had for dinner) in Tulsa. https://nypost.com/2026/08/24/us-news/tulsa-cops-hunting-serial-defecator-who-terrorized-local-businesses/ A Navy veteran in New York got a leg infection after visiting a popular sex spa. https://nypost.com/2026/08/22/us-news/navy-veteran-catches-leg-infection-at-notorious-queens-sex-spa-nyc/  Meta glasses have a few feature that reminds users to blink to appear human. https://theonion.com/new-meta-glasses-feature-reminds-users-to-blink-to-appear-human/  Find us wherever you get your podcasts. Rate, review, and tell your equally twisted friends. Join us on all the social things:   Follow us on Blue Sky Follow us on Twitter Check out our Instagram Find us on YouTube Follow Rob on Untappd Follow Robert on Untappd The Two Bobs Podcast is © The Two Bobs.  For more information, see our Who are The Two Bobs? page, or check our Contact page.  Words, views, and opinions are our own and do not represent those of our friends, family, or our employers unless otherwise noted.  Music for The Two Bobs was provided by JewelBeat (which doesn’t exist anymore but we still put it here because we like to do the right thing)

Self-care podcast exploring Why We Resist or Fear What's Uncomfortable, Why We Confuse Discomfort with Danger & Working Toward What's Healthy VS Comfortable TOPICS:: ** Why We Resist or Fear What's Uncomfortable (10:40). ** Why We Confuse Discomfort with Danger (18:15). ** Working Toward What's Healthy VS Comfortable (24:52).   NOTES:: Show notes: amberapproved.ca/podcast/689 Leave me a review at amberapproved.ca/review Email me at info@amberapproved.ca   Health Practitioners sign up for the Body Freedom Certification Waitlist: https://amber-romaniuk.mykajabi.com/body-freedom-certification-waitlist      Take the NEW Free Hormone Imbalance Quiz here: https://amberapproved.ca/hormone-imbalance-quiz    Subscribe to newsletter: https://amber-romaniuk.mykajabi.com/newsletter-sign-up    SHOW LINKS: Click below to schedule a 30 minute Complimentary Body Freedom Consultation https://amberapproved.ca/body-freedom-consultation/  Take my free Emotional Eating Quiz here: http://amberapproved.ca/emotional-eating-quiz Listen to Episode 668 about what it's like to work with me here: https://amberapproved.ca/podcast/668  Follow me on Instagram www.instagram.com/amberromaniuk Youtube Channel: https://www.youtube.com/@amberromaniuk/    MY PARTNERS: Designs For Health Blood Sugar Bundle! One of the hardest parts of overcoming my emotional eating was the INSANE SUGAR and carb cravings. It was the intense sugar and carb cravings. That's why I created my Blood Sugar Bundle with Designs for Health to support your body while you work on emotional eating and breaking binge patterns. It includes chromium for blood sugar balance, L-glutamine to help curb cravings fast, a high-quality probiotic for gut health, and a clean Pure Paleo protein powder to keep you full and stable. I only recommend Designs for Health to my clients because they are third-party tested, family-owned, and use the highest quality ingredients. Quality matters when it comes to truly supporting your body and getting results. Get 30% off The Blood Sugar Bundle in USA and Canada automatically applied at checkout below! Canada Blood Sugar Bundle here for 30% off!  USA Blood Sugar Bundle here for 30% off! You can also get 30% off any Designs for Health supplements anytime, it's my gift to you. Canada: www.designsforhealth.ca  (code AMBER30) USA: www.designsforhealth.com (code AMBER88)   MY PARTNERS: HERBAL FACE FOOD Stubborn eczema, red spots, aging spots, or acne on your face, chest, arms, or back from hormones or hard water damage? I have something SO amazing for you. Our mineral-heavy water started impacting my skin the moment we moved, and I had never experienced eczema or skin issues in my life. Hard water can strip natural oils, disrupt the microbiome, and weaken the skin barrier — leaving you inflamed, reactive, and stuck in flare-ups. That's exactly what happened to my neck, and within almost two weeks of using Herbal Face Food, my eczema is almost gone. This stuff is legit — and I only share my favorite things that actually work. Their formulas are made with ultra-potent, organic, whole-plant botanicals rich in antioxidants, polyphenols, and phytonutrients that calm inflammation, rebuild the skin barrier, and fight visible signs of aging instead of masking symptoms. The Cure is their most targeted antioxidant treatment designed to visibly improve stubborn concerns like eczema, melasma, rosacea, scarring, sun damage, and deeper signs of aging. The Cream is a deeply hydrating, ultra-potent botanical moisturizer that firms, smooths, strengthens the skin barrier, and helps reduce fine lines and wrinkles. The Soap gently cleanses without stripping, using powerful plant concentrates to protect, nourish, and support healthy, youthful-looking skin on both the face and body. If your skin has been struggling from hormones, environmental stress, hard water damage, or premature aging, I'm sharing exactly what I'm using and why it's working. Shop through my link in the show notes or visit https://herbalfacefood.com/?ref=AMBER88 and use code AMBER88 at checkout for 30% off your entire order.

This week the gang Pops some Tarts and gets spooky with Cheetos in the snews! Support this podcast at https://www.patreon.com/LetsTalkAboutSnacks     -- Snack News: Cheetos Debuts First-of-its-Kind New Flavor That Leaves Shoppers 'Screaming' For Joy: https://parade.com/food/cheetos-debuts-first-of-its-kind-new-flavor-that-leaves-shoppers-screaming-for-joy Heinz Celebrates Personal Condiment Rituals With 3-Setting "Love Lid" Launch: https://hypebeast.com/2026/8/heinz-love-lid-customizable-ketchup-cap-drops-for-summer Oreo Debuts 3 Limited-Edition Cookies — and Fans Can Vote for One to Make a Comeback: https://people.com/oreo-debuts-three-limited-edition-cookies-and-fans-can-vote-for-one-to-make-a-comeback-12060370 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/ 

It's an all Canada episode as You Tried Dat?? tastes three snacks acquired in Quebec: Wunderbars, Cadbury Caramilk Bars, and Canada True Maple Cream Cookies.  They also discuss a ghost tour before holding a tournament to decide what the best thing is about Canada. Follow us on Instagram to see pictures of the snacks @youtrieddat.

This week we're catching up on everything we've been using, loving and doing this summer. From Carlene's hair colour saga that feels as long as the blockbuster summer flick “The Odyssey,” to the sunscreen formulas that we've used to the last drop (and one beloved version that we're saying goodbye to against our will!) Plus, the beauty brand news that we're still scratching our heads over. In this episode you'll hear about:The hair mask that both Carlene and her daughter would stock up on for next summer because it's that #damngoodA brilliant-under-makeup SPF that Jill used right to the last dropA gentler version of an iconic toner for sensitive and oily-skin types “We've come too far to stop” — how Carlene's hair colourist is helping her stay the course in her grey-blending journeyThe tubing mascaras that delivered and stayed put this summer Dupe drama: The Charlotte Tilbury soundbite that lit up Tiktok, plus the clever Aussie brand that pulled off a genius chess move against Urban Decay

Self-care podcast exploring Benefits of Meditation Practice, Why We Fear Silence & Ways to Support Our Nervous System Through Change With Elena Brower. TOPICS:: ** Benefits of Meditation Practice (10:17). ** Why We Fear Silence (17:06). ** Ways to Support Our Nervous System Through Change (23:47).   NOTES:: Show notes: amberapproved.ca/podcast/688 Leave me a review at amberapproved.ca/review Email me at info@amberapproved.ca   Health Practitioners sign up for the Body Freedom Certification Waitlist: https://amber-romaniuk.mykajabi.com/body-freedom-certification-waitlist      Take the NEW Free Hormone Imbalance Quiz here: https://amberapproved.ca/hormone-imbalance-quiz    Subscribe to newsletter: https://amber-romaniuk.mykajabi.com/newsletter-sign-up    SHOW LINKS: Click below to schedule a 30 minute Complimentary Body Freedom Consultation https://amberapproved.ca/body-freedom-consultation/  Take my free Emotional Eating Quiz here: http://amberapproved.ca/emotional-eating-quiz Listen to Episode 668 about what it's like to work with me here: https://amberapproved.ca/podcast/668  Follow me on Instagram www.instagram.com/amberromaniuk Youtube Channel: https://www.youtube.com/@amberromaniuk/    ABOUT MY GUEST:  Mother, mentor, poet, artist, volunteer, bestselling author, and podcast host, Elena Brower is a celebrated international yoga and meditation teacher on Glo, guiding transformative practices since 1999. Her new book, Hold Nothing, was published by Shambhala Publications in November 2025. Her column on Substack by the same name, Hold Nothing, supports girls and women, through On The Inside, Girls on Fire Leaders, Women for Women, and Free Food Kitchen.   Her debut book, Art of Attention, was published in 2012 and has been translated into seven languages. Her bestselling journals Practice You and Being You, her collection of poetry entitled Softening Time, along with courses, classes, and talks, explore stages of studentship, practice, life, and listening.   She hosts the acclaimed podcast Practice You, a series of deep, compassionate conversations with teachers, artists, and thinkers, intended to support you through life's transitions, encouraging presence, care, and openness. Offering new virtual classes weekly on Glo.com, Elena weaves body, breath, art, and contemplative mindfulness into practice. Bridging ancient yogic precision with creative depth and emotional intelligence, she serves individuals in cultivating resilience and inner alignment.   In 2023, she received Jukai (lay Buddhist vows) from Roshi Joan Jiko Halifax at Upaya Zen Center, and is a student in Upaya's Chaplaincy Training. As part of her service, she volunteers in hospice and penitentiary settings.   https://elenabrower.com/holdnothing | https://instagram.com/elenabrower    MY PARTNERS: Designs For Health Blood Sugar Bundle! One of the hardest parts of overcoming my emotional eating was the INSANE SUGAR and carb cravings. It was the intense sugar and carb cravings. That's why I created my Blood Sugar Bundle with Designs for Health to support your body while you work on emotional eating and breaking binge patterns. It includes chromium for blood sugar balance, L-glutamine to help curb cravings fast, a high-quality probiotic for gut health, and a clean Pure Paleo protein powder to keep you full and stable. I only recommend Designs for Health to my clients because they are third-party tested, family-owned, and use the highest quality ingredients. Quality matters when it comes to truly supporting your body and getting results. Get 30% off The Blood Sugar Bundle in USA and Canada automatically applied at checkout below! Canada Blood Sugar Bundle here for 30% off!  USA Blood Sugar Bundle here for 30% off! You can also get 30% off any Designs for Health supplements anytime, it's my gift to you. Canada: www.designsforhealth.ca  (code AMBER30) USA: www.designsforhealth.com (code AMBER88)   MY PARTNERS: HERBAL FACE FOOD Stubborn eczema, red spots, aging spots, or acne on your face, chest, arms, or back from hormones or hard water damage? I have something SO amazing for you. Our mineral-heavy water started impacting my skin the moment we moved, and I had never experienced eczema or skin issues in my life. Hard water can strip natural oils, disrupt the microbiome, and weaken the skin barrier — leaving you inflamed, reactive, and stuck in flare-ups. That's exactly what happened to my neck, and within almost two weeks of using Herbal Face Food, my eczema is almost gone. This stuff is legit — and I only share my favorite things that actually work. Their formulas are made with ultra-potent, organic, whole-plant botanicals rich in antioxidants, polyphenols, and phytonutrients that calm inflammation, rebuild the skin barrier, and fight visible signs of aging instead of masking symptoms. The Cure is their most targeted antioxidant treatment designed to visibly improve stubborn concerns like eczema, melasma, rosacea, scarring, sun damage, and deeper signs of aging. The Cream is a deeply hydrating, ultra-potent botanical moisturizer that firms, smooths, strengthens the skin barrier, and helps reduce fine lines and wrinkles. The Soap gently cleanses without stripping, using powerful plant concentrates to protect, nourish, and support healthy, youthful-looking skin on both the face and body. If your skin has been struggling from hormones, environmental stress, hard water damage, or premature aging, I'm sharing exactly what I'm using and why it's working. Shop through my link in the show notes or visit https://herbalfacefood.com/?ref=AMBER88 and use code AMBER88 at checkout for 30% off your entire order.

[REDIFF]Et si l'influence n'était pas réservée aux grandes marques et aux budgets démesurés ?Dans cet épisode, Fanny Morel, Directrice de la Communication de Oh My Cream, partage ses secrets pour construire une stratégie d'influence efficace : créer du lien, inventer ses propres formats et faire moins, mais mieux !On parle de visibilité, de communication, de communautés et de la manière dont l'influence peut devenir un véritable levier de croissance.Une vraie leçon d'influence, accessible à toutes les entrepreneures qui veulent développer leur marque, quel que soit leur budget. Inspirant, concret et énergisant : à écouter absolument avec stylo et carnet

Self-care podcast exploring Ways Being an Empath Triggers Emotional Eating, Addressing Taking on Everyone's "Stuff" & Managing Being an Empath to Overcome Emotional Eating. TOPICS:: ** Ways Being an Empath Triggers Emotional Eating (21:58). ** Addressing Taking on Everyone's "Stuff" (30:59). ** Managing Being an Empath to Overcome Emotional Eating (39:15).   NOTES:: Show notes: amberapproved.ca/podcast/687 Leave me a review at amberapproved.ca/review Email me at info@amberapproved.ca   Health Practitioners sign up for the Body Freedom Certification Waitlist: https://amber-romaniuk.mykajabi.com/body-freedom-certification-waitlist     Take the NEW Free Hormone Imbalance Quiz here: https://amberapproved.ca/hormone-imbalance-quiz    Subscribe to newsletter: https://amber-romaniuk.mykajabi.com/newsletter-sign-up    SHOW LINKS: Click below to schedule a 30 minute Complimentary Body Freedom Consultation https://amberapproved.ca/body-freedom-consultation/  Take my free Emotional Eating Quiz here: http://amberapproved.ca/emotional-eating-quiz Listen to Episode 668 about what it's like to work with me here: https://amberapproved.ca/podcast/668  Follow me on Instagram www.instagram.com/amberromaniuk Youtube Channel: https://www.youtube.com/@amberromaniuk/    MY PARTNERS: Designs For Health Blood Sugar Bundle! One of the hardest parts of overcoming my emotional eating was the INSANE SUGAR and carb cravings. It was the intense sugar and carb cravings. That's why I created my Blood Sugar Bundle with Designs for Health to support your body while you work on emotional eating and breaking binge patterns. It includes chromium for blood sugar balance, L-glutamine to help curb cravings fast, a high-quality probiotic for gut health, and a clean Pure Paleo protein powder to keep you full and stable. I only recommend Designs for Health to my clients because they are third-party tested, family-owned, and use the highest quality ingredients. Quality matters when it comes to truly supporting your body and getting results. Get 30% off The Blood Sugar Bundle in USA and Canada automatically applied at checkout below! Canada Blood Sugar Bundle here for 30% off!  USA Blood Sugar Bundle here for 30% off! You can also get 30% off any Designs for Health supplements anytime, it's my gift to you. Canada: www.designsforhealth.ca  (code AMBER30) USA: www.designsforhealth.com (code AMBER88)   MY PARTNERS: HERBAL FACE FOOD Stubborn eczema, red spots, aging spots, or acne on your face, chest, arms, or back from hormones or hard water damage? I have something SO amazing for you. Our mineral-heavy water started impacting my skin the moment we moved, and I had never experienced eczema or skin issues in my life. Hard water can strip natural oils, disrupt the microbiome, and weaken the skin barrier — leaving you inflamed, reactive, and stuck in flare-ups. That's exactly what happened to my neck, and within almost two weeks of using Herbal Face Food, my eczema is almost gone. This stuff is legit — and I only share my favorite things that actually work. Their formulas are made with ultra-potent, organic, whole-plant botanicals rich in antioxidants, polyphenols, and phytonutrients that calm inflammation, rebuild the skin barrier, and fight visible signs of aging instead of masking symptoms. The Cure is their most targeted antioxidant treatment designed to visibly improve stubborn concerns like eczema, melasma, rosacea, scarring, sun damage, and deeper signs of aging. The Cream is a deeply hydrating, ultra-potent botanical moisturizer that firms, smooths, strengthens the skin barrier, and helps reduce fine lines and wrinkles. The Soap gently cleanses without stripping, using powerful plant concentrates to protect, nourish, and support healthy, youthful-looking skin on both the face and body. If your skin has been struggling from hormones, environmental stress, hard water damage, or premature aging, I'm sharing exactly what I'm using and why it's working. Shop through my link in the show notes or visit https://herbalfacefood.com/?ref=AMBER88 and use code AMBER88 at checkout for 30% off your entire order.

Part Two with celebrity chef Chef Cream gets even more controversial as we dive into dating, marriage, masculinity, race, colorism, and the double standards between men and women. We start with a woman who says she's only interested in men who are intentionally dating for marriage—but are men and women actually being prepared to become good husbands and wives? We debate fathers who teach their daughters to stay single, distrust men, and “be a boss” versus also teaching them what it takes to build a healthy relationship with a man. Then things get uncomfortable: Should a husband feel disrespected if another man is overly complimenting his wife? Why do some men completely lose their composure around beautiful women? And is it ever okay to say the N-word around white people, even if you're not talking to them? We also react to Blueface calling a woman a “good darkskin” and debate whether the comment was a compliment, colorist, or just poorly worded. Plus, we get into the sexual double standard: Why are men celebrated for having multiple sexual partners while women are judged for doing the same thing—and should either one be judged at all? Finally, things take a wild turn when a surrogate mother changes her mind and disappears with the baby. Dating for marriage, husbands and wives, male and female double standards, colorism, relationships, sex, race, respect, and much more—nothing is off limits on Part Two with Chef Cream.

He prayed in tongues walking the aisles of a grocery store, and walked out with the idea for a multi-million-dollar ice cream flavor. Lance Wallnau sits down with former fighter pilot turned business coach Ed Rush to break down Deuteronomy 8:18 and what it really means that God gives His people "the power to get wealth." Lance and Ed dig into the Hebrew word behind "power," koach, and its surprising root in the word for chameleon, a creature built to adapt and produce in any environment, in any economy. They tell the full story behind the Cookies and Cream idea, talk about "convergence," and explain why Ed believes this is a "Joseph season" of open-heaven opportunity for kingdom-minded entrepreneurs. The conversation also previews a free live webinar on multiple income streams and wealth creation. In this episode: * The Hebrew word for "power" in "power to get wealth," and its surprising root in the word for chameleon * Why Ed Rush kept Deuteronomy 8:18 on his license plate for three years, and what it meant to the people who noticed * The full story of the businessman who says he prayed in tongues in a grocery store and walked out with the idea for Cookies and Cream ice cream * Why Ed Rush believes this is a "Joseph season," an open-heaven window of opportunity for kingdom-minded entrepreneurs * What "convergence" means, and why Lance says the season after 50 brings a lifetime of gifts and story together * The four topics covered in Lance and Ed's upcoming free webinar: divine wisdom, hearing from God, implementation, and acceleration Podcast Episode 2217: Praying in Tongues Made This Entrepreneur a Multi-Million Dollar Man! | don't miss this! Listen to more episodes of the Lance Wallnau Show at lancewallnau.com/podcast

only audio . come on a ride down the street. the street of Evelyn Blvd. 

This week on So Shameless, celebrity chef @Chef.Cream joins us on the couch for a conversation that goes from entrepreneurship and community to race, culture, and some of the biggest debates happening in Black America. We kick things off talking about Traum's successful block party, the work that went into curating the event, and Tahoe's new icee cart—which leads to a conversation about his hustler mentality and why he's always looking for the next opportunity. Then we address the backlash from last week's episode before getting into a much bigger question: Are all white people racist? And what do we make of white influencers who build platforms around being “pro-Black”? Are they genuine allies, profiting from Black culture, or can both things be true? We also discuss Tuskegee University's new dress code, including the controversy surrounding restrictions on bonnets and durags, and the debate over respectability, professionalism, and cultural expression. Then we get into the criticism surrounding Earn Your Leisure and Invest Fest, including Rashad Bilal's comments about creating a festival specifically for Black people and why the event has become such a polarizing topic online. Finally, we discuss disturbing reports involving Black people being found hanging from trees in the South and the fear, anger, and questions those cases have raised—including what Black communities should demand from authorities when circumstances surrounding a death are unclear. It's another uncomfortable, complicated, and very So Shameless conversation. Tap in and let us know where you stand.Socials Cream@Chef.Cream on Instagram and TikTok

Self-care podcast exploring The Hidden Layers Below Emotional Eating Triggers, Why One Trigger Can Create a Whole Eating Spiral & Steps to Addressing Emotional Eating Triggers. TOPICS:: ** The Hidden Layers Below Emotional Eating Triggers (06:33). ** Why One Trigger Can Create a Whole Eating Spiral (19:19). ** Steps to Addressing Emotional Eating Triggers (35:04).   NOTES:: Show notes: amberapproved.ca/podcast/686 Leave me a review at amberapproved.ca/review Email me at info@amberapproved.ca   Take the NEW Free Hormone Imbalance Quiz here: https://amberapproved.ca/hormone-imbalance-quiz    Subscribe to newsletter: https://amber-romaniuk.mykajabi.com/newsletter-sign-up    SHOW LINKS: Click below to schedule a 30 minute Complimentary Body Freedom Consultation https://amberapproved.ca/body-freedom-consultation/  Take my free Emotional Eating Quiz here: http://amberapproved.ca/emotional-eating-quiz Listen to Episode 668 about what it's like to work with me here: https://amberapproved.ca/podcast/668  Follow me on Instagram www.instagram.com/amberromaniuk Youtube Channel: https://www.youtube.com/@amberromaniuk/    MY PARTNERS: Designs For Health Blood Sugar Bundle! One of the hardest parts of overcoming my emotional eating was the INSANE SUGAR and carb cravings. It was the intense sugar and carb cravings. That's why I created my Blood Sugar Bundle with Designs for Health to support your body while you work on emotional eating and breaking binge patterns. It includes chromium for blood sugar balance, L-glutamine to help curb cravings fast, a high-quality probiotic for gut health, and a clean Pure Paleo protein powder to keep you full and stable. I only recommend Designs for Health to my clients because they are third-party tested, family-owned, and use the highest quality ingredients. Quality matters when it comes to truly supporting your body and getting results. Get 30% off The Blood Sugar Bundle in USA and Canada automatically applied at checkout below! Canada Blood Sugar Bundle here for 30% off!  USA Blood Sugar Bundle here for 30% off! You can also get 30% off any Designs for Health supplements anytime, it's my gift to you. Canada: www.designsforhealth.ca  (code AMBER30) USA: www.designsforhealth.com (code AMBER88)   MY PARTNERS: HERBAL FACE FOOD Stubborn eczema, red spots, aging spots, or acne on your face, chest, arms, or back from hormones or hard water damage? I have something SO amazing for you. Our mineral-heavy water started impacting my skin the moment we moved, and I had never experienced eczema or skin issues in my life. Hard water can strip natural oils, disrupt the microbiome, and weaken the skin barrier — leaving you inflamed, reactive, and stuck in flare-ups. That's exactly what happened to my neck, and within almost two weeks of using Herbal Face Food, my eczema is almost gone. This stuff is legit — and I only share my favorite things that actually work. Their formulas are made with ultra-potent, organic, whole-plant botanicals rich in antioxidants, polyphenols, and phytonutrients that calm inflammation, rebuild the skin barrier, and fight visible signs of aging instead of masking symptoms. The Cure is their most targeted antioxidant treatment designed to visibly improve stubborn concerns like eczema, melasma, rosacea, scarring, sun damage, and deeper signs of aging. The Cream is a deeply hydrating, ultra-potent botanical moisturizer that firms, smooths, strengthens the skin barrier, and helps reduce fine lines and wrinkles. The Soap gently cleanses without stripping, using powerful plant concentrates to protect, nourish, and support healthy, youthful-looking skin on both the face and body. If your skin has been struggling from hormones, environmental stress, hard water damage, or premature aging, I'm sharing exactly what I'm using and why it's working. Shop through my link in the show notes or visit https://herbalfacefood.com/?ref=AMBER88 and use code AMBER88 at checkout for 30% off your entire order.

We bring you another special edition of Sky's Wheel of Food! The Wheel of Soup! Yes, this week was very soup heavy with both Eddie's and Emily's top 10 lists so we figured we would fill the wheel with soups to keep the theme going. When we spun the wheel, it landed on a soup that Sky seemed to have an issue with when it came up on Eddie's list... cream of mushroom...See omnystudio.com/listener for privacy information.

The show dives into Donald Trump's latest comments on the Strait of Hormuz, reaction from Chuck Schumer, the Air Force One decoy controversy, and calls for Scott Jennings to enter the White House press room. We also break down surprising election results involving DSA candidates, polling problems, Ken Paxton warnings, and the growing speculation surrounding Alexandria Ocasio-Cortez and a potential AOC 2028 presidential campaign.Plus, Hunter Biden weighs in on AOC, the hosts react to immigration and sanctuary-city controversies, CNN's report on ICE “shock gloves,” and debates involving airport foot-washing stations, halal school lunches, and Hamtramck's animal sacrifice ordinance.Later, Nick Freitas fires back at Tucker Carlson, Ben Shapiro weighs in on Tucker's politics, and the show tackles the latest abortion debate out of Massachusetts.Finally, there's new drama surrounding Candace Owens, Andrew Wilson, Patrick Bet-David, Erica Kirk, and the Tyler Robinson legal case—including reactions from legal analysts challenging claims surrounding the defense filing.SUPPORT OUR SPONSORS TO SUPPORT OUR SHOW!Be confident in your portfolio with Bulwark! Schedule your free Know Your Risk Portfolio review. Go to https://KnowYourRiskPodcast.com Try the new Cookies & Cream flavor for yourself — for a limited time, our listeners get up to 25% off their entire order, just head to https://CowboyColostrum.com/CHICKS and use code CHICKS at checkout.Get your summer glow-up with a skincare upgrade from Bon Charge. Visit https://BonCharge.com/Chicks and use code CHICKS for 15% off sitewideFeel the difference of truly fast, modern antivirus protection — for a limited time, save 60% when you go to https://Webroot.com/Chicks Subscribe and stay tuned for new episodes every weekday!Follow us here for more daily clips, updates, and commentary:YoutubeFacebookInstagramTikTokXLocalsMore InfoWebsite

IT'S TRASH DAY!!Let's take out trash while I do some exposure therapy! First up I'm clearing up the “WHITE PARTY” theme, giving you all the inside scoop on how I landed Amber Fillerup as the first guest of season 5, the madness of that morning and the relief when it was over, my takeaways from her episode, as well as filling you in on the most corky family tradition! I dumpster deep dive my “man hating tendencies” that I've started to have, thoughts on the documentary “Louis Theroux: Inside the Manosphere” and how AWFUL the men are, while also contemplating how life is created and how unfair it is. I give my possible hot take on Patrick Clancy and end with a “WHAT THE FUCK” moment. SPONSORS//MINKY COUTURE / code WEEKLYTRASH for 50% offSHED / Code: WEEKLYTRASHOffer: $100 off your first monthLink https://lddy.no/1mkdu@spotlessfox - code WEEKLYTRASHCREAM PARTY TICKETS https://saucemediagroup.com/products/the-trasher-event-2026

EP. 424 - Cream Touch by Travis O'Neil, Zach Yuhas, Josh Harvey & Tanner Squib

In this Q&A I get honest about getting banned on TikTok, the manifestation moment that turned it around, and the piece of women's health I think almost everyone is missing. Then I answer your questions on longevity, the two new products I am using right now, and what I've planned for the fall. Work with me one on one. I am opening a limited number of spots in my new inner circle, a three month program built around all six health pillars, including the intuition work. Book a free 15 minute discovery call and I will walk you through it: https://biohackingbrittany.com/pages/clients In this episode: 1:32 Why I got banned on TikTok, and why I feel relieved 5:19 Where my community actually lives now (email and Substack) 7:55 Joe Dispenza, manifesting, and the CBC Radio moment 10:14 Q1: Why intuition is my sixth pillar 13:39 The five pillars vs the missing inside-out piece 15:55 Why this is not woo: interoception and your nervous system 19:12 Simple ways to tap back into your body 20:30 My new inner circle: the three month one-on-one program 26:28 Q2: Top 3 longevity habits for women 27:41 No. 1 Build and protect your muscle 31:24 No. 2 Regulate your nervous system and protect sleep 32:19 No. 3 Get metabolically and hormonally honest 33:11 Q3: The NAD+ nasal spray I am using 35:10 Q4: The GHK-Cu 3% copper peptide cream 37:05 Q5: What I have planned for the fall 39:53 The one thing to take from today Work with me and resources: Work with me one on one (free 15 minute discovery call): https://biohackingbrittany.com/pages/clients Free peptide sourcing guide: https://biohackingbrittany.com/pages/peptide-source-guide Her Stack peptide planner: https://biohackingbrittany.com/products/her-stack-planner Join my private community, The LongHer Life: https://biohackingbrittany.com/pages/longherlife Substack: @biohackingbrittany https://substack.com/@biohackingbrittany  Products mentioned: AgelessRx NAD+ nasal spray (code BIOHACKINGBRITTANY): https://agelessrx.pxf.io/vDmzPv AgelessRx GHK-Cu 3% copper peptide cream (code BIOHACKINGBRITTANY): https://agelessrx.pxf.io/vDmzPv BiOptimizers electrolytes (code BIOHACKINGBRITTANY): https://bit.ly/4fX6E7r SiPhox at home testing, Canada (code BRITTANY20): https://siphoxhealth.com/biohackingbrittany Booty by Bret workout app: https://bootybybret.com/ This episode is for education only and is not medical advice. Talk to your own provider before starting anything new.

Long before blues rock became a global phenomenon, Savoy Brown was helping define the genre. Founded in London in 1965 by legendary guitarist Kim Simmonds, the band became one of the most respected names to emerge from the British blues explosion, earning a devoted following through relentless touring, exceptional musicianship and an unwavering commitment to authentic blues music.In this episode, Pat DeSalvo and drummer Garnet Grimm share the remarkable story behind Savoy Brown's rise from the vibrant London club scene to becoming one of America's favourite live blues rock bands. The two reflect on the early influences that shaped his playing, the explosion of British blues alongside bands including Fleetwood Mac, Cream and John Mayall's Bluesbreakers, and the determination that kept Savoy Brown recording and touring for almost six decades.Pat explains why the blues has remained timeless, discusses the band's ever-changing lineup, and reveals how Savoy Brown became a proving ground for musicians who would later enjoy success with other iconic bands, including Foghat. He also talks about songwriting, life on the road, recording classic albums such as Blue Matter, Looking In, Street Corner Talking and Hellbound Train, and why authenticity has always mattered more than commercial success.More than a history lesson, this is an intimate conversation with two of the true pioneers of British blues. Pat and Garnett reflect on the highs and challenges of an extraordinary career, the friendships forged through music, and the enduring appeal of the blues in an ever-changing musical landscape.Whether you've followed Savoy Brown since the '60s or are discovering the band for the very first time, this episode offers a fascinating insight into one of the most influential yet often underappreciated groups in blues rock history.If you enjoy interviews with classic rock legends, blues musicians and the artists behind the soundtrack of our lives, be sure to subscribe to A Breath of Fresh Air with Sandy Kaye for more exclusive conversations with the musicians who changed popular music forever.Topics covered in this episode include:The formation of Savoy Brown in London in 1965Kim Simmonds' early musical influencesThe British blues boom and its lasting impactTouring America and building an international audienceClassic Savoy Brown albums and defining songsThe musicians who passed through Savoy Brown, including future members of FoghatWhy the blues continues to inspire audiences worldwideSongwriting, recording and life on the roadKim Simmonds' lasting legacy in blues and classic rockFollow A Breath of Fresh Air for more interviews with music legends from the worlds of classic rock, blues, folk, pop and beyond.

FIUR 893 / Eddie Halliwell's weekly Fire It Up radio show.

Curt Kluth, one of the partners at Saz’s Hospitality Group, describes the new Leinenkugel's Cream Puff Ale as "Wisconsin in a glass." In celebration of the Wisconsin State Fair's 175th Anniversary, fairgoers can taste this treat for themselves while supplies last.See omnystudio.com/listener for privacy information.

Self-care podcast exploring The Lie Keeping You Stuck: "I Know What to Do, I'm Just Not Doing it," Why "I Just Need to do it" is a Limiting Belief & Shifting From Learning to Healing. TOPICS:: ** The Lie Keeping You Stuck: "I Know What to Do, I'm Just Not Doing it" (05:02). ** Why "I Just Need to do it" is a Limiting Belief (08:34). ** Shifting From Learning to Healing (23:34).   NOTES:: Show notes: amberapproved.ca/podcast/685 Leave me a review at amberapproved.ca/review Email me at info@amberapproved.ca   Take the NEW Free Hormone Imbalance Quiz here: https://amberapproved.ca/hormone-imbalance-quiz    Subscribe to newsletter: https://amber-romaniuk.mykajabi.com/newsletter-sign-up    SHOW LINKS: Click below to schedule a 30 minute Complimentary Body Freedom Consultation https://amberapproved.ca/body-freedom-consultation/  Take my free Emotional Eating Quiz here: http://amberapproved.ca/emotional-eating-quiz Listen to Episode 668 about what it's like to work with me here: https://amberapproved.ca/podcast/668  Follow me on Instagram www.instagram.com/amberromaniuk Youtube Channel: https://www.youtube.com/@amberromaniuk/    MY PARTNERS: Designs For Health Blood Sugar Bundle! One of the hardest parts of overcoming my emotional eating was the INSANE SUGAR and carb cravings. It was the intense sugar and carb cravings. That's why I created my Blood Sugar Bundle with Designs for Health to support your body while you work on emotional eating and breaking binge patterns. It includes chromium for blood sugar balance, L-glutamine to help curb cravings fast, a high-quality probiotic for gut health, and a clean Pure Paleo protein powder to keep you full and stable. I only recommend Designs for Health to my clients because they are third-party tested, family-owned, and use the highest quality ingredients. Quality matters when it comes to truly supporting your body and getting results. Get 30% off The Blood Sugar Bundle in USA and Canada automatically applied at checkout below! Canada Blood Sugar Bundle here for 30% off!  USA Blood Sugar Bundle here for 30% off! You can also get 30% off any Designs for Health supplements anytime, it's my gift to you. Canada: www.designsforhealth.ca  (code AMBER30) USA: www.designsforhealth.com (code AMBER88)   MY PARTNERS: HERBAL FACE FOOD Stubborn eczema, red spots, aging spots, or acne on your face, chest, arms, or back from hormones or hard water damage? I have something SO amazing for you. Our mineral-heavy water started impacting my skin the moment we moved, and I had never experienced eczema or skin issues in my life. Hard water can strip natural oils, disrupt the microbiome, and weaken the skin barrier — leaving you inflamed, reactive, and stuck in flare-ups. That's exactly what happened to my neck, and within almost two weeks of using Herbal Face Food, my eczema is almost gone. This stuff is legit — and I only share my favorite things that actually work. Their formulas are made with ultra-potent, organic, whole-plant botanicals rich in antioxidants, polyphenols, and phytonutrients that calm inflammation, rebuild the skin barrier, and fight visible signs of aging instead of masking symptoms. The Cure is their most targeted antioxidant treatment designed to visibly improve stubborn concerns like eczema, melasma, rosacea, scarring, sun damage, and deeper signs of aging. The Cream is a deeply hydrating, ultra-potent botanical moisturizer that firms, smooths, strengthens the skin barrier, and helps reduce fine lines and wrinkles. The Soap gently cleanses without stripping, using powerful plant concentrates to protect, nourish, and support healthy, youthful-looking skin on both the face and body. If your skin has been struggling from hormones, environmental stress, hard water damage, or premature aging, I'm sharing exactly what I'm using and why it's working. Shop through my link in the show notes or visit https://herbalfacefood.com/?ref=AMBER88 and use code AMBER88 at checkout for 30% off your entire order.

#SuperTroopers3 #TheUntouchables #IceCreamMan #IWantYourSex

This week's episode is brought to you by the colors: yellow, orange, and brown. The 8th volume of our deep dive into the trippy and groovy beginnings of the heavy stuff! Cut your lava lamp on, gaze at that blacklight poster through the haze of purple smoke, and join your favorite rock n' roll grave robbers as they dig deep into the core of 70s Acid Rock n' Proto Metal crypt to unearth some obscure bands that helped influence and mold what would become known as Heavy Metal.  What is it that we do here at InObscuria? Well, we exhume obscure Rock n' Punk n' Metal in one of 3 categories: the Lost, the Forgotten, or the Should Have Beens. This particular episode is planted firmly in the LOST category, as all of these recordings occurred between 1970 – 1973. As always, our hope is that we turn you on to something new in a genre and decade that you may have thought you already knew everything there was to know. Songs this week include: Zoot - “Hey Pinky” from Zoot Out (1971) Head Over Heels - “Road Runner” from Head Over Heels (1971) Fresh Blueberry Pancake - “Hassels” from Heavy (1970) Wicked Lady - “I'm A Freak” from Psychotic Overkill (1972) Irish Coffee - “Can't Take It” from Irish Coffee (1971) Light Of Darkness - “Movin' Along” from Light Of Darkness (1971) Ancient Grease - “Mother Grease The Cat” from Women And Children First (1970) Jane - “Here We Are” from Here We Are (1973) Visit us: https://inobscuria.com/ https://bonelesspodcasting.com/shows/in-obscuria https://www.facebook.com/InObscuria https://twitter.com/inobscuria https://www.instagram.com/inobscuria/ Buy cool stuff with our logo on it: InObscuria Store Check out Robert's amazing fire sculptures and metal workings here: http://flamewerx.com/ If you'd like to check out Kevin's band THE SWEAR, take a listen on all streaming services or pick up a digital copy of their latest release here: https://theswear.bandcamp.com/ If you want to hear Robert and Kevin's band from the late 90s – early 00s BIG JACK PNEUMATIC, check it out here: https://bigjackpnuematic.bandcamp.com/

Have you ever felt like an imposter in your own life and practice? Do you find yourself waiting for permission to claim the identities you know to be true? Far too many of us are failing to fully step into our own lives. We make art, but are afraid to call ourselves artists. We write poetry, but never call ourselves writers. We engage in witchy practices but avoid the identity of witch, even when we wish to claim it. We forget that honest practice and intentional participation are often more important that mastery. You don't need to be an expert to engage, you must simply show up with honesty and integrity. As we wander through the sweltering summer woods, consider the areas where you have avoided taking up space. Support the Show & Stay Connected 

Estibaliz Carranza was known as the friendly owner of a neighborhood ice cream shop in Vienna, Austria. She had built a successful business, dreamed of becoming a mother, and gave those around her little reason to believe anything was wrong. But behind the ordinary routines of everyday life, her relationships were quietly falling apart, and the people closest to her would soon begin disappearing without a trace. Between 2008 and 2010, Estibaliz murdered her ex husband, and ex boyfriend, before dismembering their bodies with a chainsaw and concealing their remains beneath her ice cream shop. However, a routine surprise maintenance job uncovered what had been hidden for years, and it exposed one of Austria's most extraordinary murder investigations and earned Carranza the nickname "The Ice Cream Killer."Our other podcast: "FEARFUL" - https://open.spotify.com/show/56ajNkLiPoIat1V2KI9n5c?si=OyM38rdsSSyyzKAFUJpSywMERCH:https://www.redbubble.com/people/wickedandgrim/shop?asc=uPatreon: https://www.patreon.com/wickedandgrim?fan_landing=trueYoutube: https://www.youtube.com/@wickedlifeFacebook: https://www.facebook.com/wickedandgrim/ Instagram:Instagram: https://www.instagram.com/wickedandgrim/?hl=enTwitter: https://twitter.com/wickedandgrimWebsite: https://www.wickedandgrim.com/

Maple syrup is an industry that we typically hear about when the weather is a little cooler. However, producers plan for upcoming seasons well in advance. Teri Barr sits down with Thersa Baroun tos discuss the producers' survey. Stu Muck says it's going to feel like summer across the state this weekend. Cream puffs are a staple at the Wisconsin State Fair! Farm Director Pam Jahnke talks all about it with Colton Grebe. Wisconsin Pork Association is serving up protein at the Wisconsin State Fair. To Daniel Hanke, the land he farms is a lot more than "just" land. It represents grit, determination adn tradition that has kept their century farm alive.See omnystudio.com/listener for privacy information.

Self-care podcast exploring Why You're Hungrier, More Emotional & More Triggered Before Your Period: The Truth About the Luteal Phase, PMS, PMDD & Emotional Eating. TOPICS:: ** Why You're Hungrier, More Emotional & More Triggered Before Your Period: The Truth About the Luteal Phase, PMS, PMDD & Emotional Eating.   NOTES:: Show notes: amberapproved.ca/podcast/684 Leave me a review at amberapproved.ca/review Email me at info@amberapproved.ca   Take the NEW Free Hormone Imbalance Quiz here: https://amberapproved.ca/hormone-imbalance-quiz    Subscribe to newsletter: https://amber-romaniuk.mykajabi.com/newsletter-sign-up    SHOW LINKS: Click below to schedule a 30 minute Complimentary Body Freedom Consultation https://amberapproved.ca/body-freedom-consultation/  Take my free Emotional Eating Quiz here: http://amberapproved.ca/emotional-eating-quiz Listen to Episode 668 about what it's like to work with me here: https://amberapproved.ca/podcast/668  Follow me on Instagram www.instagram.com/amberromaniuk Youtube Channel: https://www.youtube.com/@amberromaniuk/  MY PARTNERS: Designs For Health Blood Sugar Bundle! One of the hardest parts of overcoming my emotional eating was the INSANE SUGAR and carb cravings. It was the intense sugar and carb cravings. That's why I created my Blood Sugar Bundle with Designs for Health to support your body while you work on emotional eating and breaking binge patterns. It includes chromium for blood sugar balance, L-glutamine to help curb cravings fast, a high-quality probiotic for gut health, and a clean Pure Paleo protein powder to keep you full and stable. I only recommend Designs for Health to my clients because they are third-party tested, family-owned, and use the highest quality ingredients. Quality matters when it comes to truly supporting your body and getting results. Get 30% off The Blood Sugar Bundle in USA and Canada automatically applied at checkout below! Canada Blood Sugar Bundle here for 30% off!  USA Blood Sugar Bundle here for 30% off! You can also get 30% off any Designs for Health supplements anytime, it's my gift to you. Canada: www.designsforhealth.ca  (code AMBER30) USA: www.designsforhealth.com (code AMBER88)   MY PARTNERS: HERBAL FACE FOOD Stubborn eczema, red spots, aging spots, or acne on your face, chest, arms, or back from hormones or hard water damage? I have something SO amazing for you. Our mineral-heavy water started impacting my skin the moment we moved, and I had never experienced eczema or skin issues in my life. Hard water can strip natural oils, disrupt the microbiome, and weaken the skin barrier — leaving you inflamed, reactive, and stuck in flare-ups. That's exactly what happened to my neck, and within almost two weeks of using Herbal Face Food, my eczema is almost gone. This stuff is legit — and I only share my favorite things that actually work. Their formulas are made with ultra-potent, organic, whole-plant botanicals rich in antioxidants, polyphenols, and phytonutrients that calm inflammation, rebuild the skin barrier, and fight visible signs of aging instead of masking symptoms. The Cure is their most targeted antioxidant treatment designed to visibly improve stubborn concerns like eczema, melasma, rosacea, scarring, sun damage, and deeper signs of aging. The Cream is a deeply hydrating, ultra-potent botanical moisturizer that firms, smooths, strengthens the skin barrier, and helps reduce fine lines and wrinkles. The Soap gently cleanses without stripping, using powerful plant concentrates to protect, nourish, and support healthy, youthful-looking skin on both the face and body. If your skin has been struggling from hormones, environmental stress, hard water damage, or premature aging, I'm sharing exactly what I'm using and why it's working. Shop through my link in the show notes or visit https://herbalfacefood.com/?ref=AMBER88 and use code AMBER88 at checkout for 30% off your entire order.

We’re excited to have Will Loux, senior vice president of global economic affairs for the U.S. Dairy Export Council, join us to share his presentation of the future of U.S. dairy exports. For years, the U.S. dairy export portfolio has leaned heavily on nonfat dry milk, skim milk powder, lactose and lower-protein whey products. But our exports are changing. In the latest episode of The Milk Check, host Ted Jacoby sits down with Will Loux to break down the changing U.S. export picture. In this episode, we cover: Why U.S. dairy exports are moving toward cheese, fats and higher-value proteins How domestic protein demand is pulling skim solids away from dryers Why more cheese may be produced partly to create additional whey protein How exports are absorbing a larger share of new U.S. cheese production Where Latin America offers room for additional cheese growth What it will take for U.S. butter exports to become more consistent and profitable The U.S. has the milk. It has new processing capacity. And it is capturing a growing share of international cheese demand. But growth creates new challenges. Are you ready to meet them? Listen to The Milk Check episode 104: Can the U.S. Keep Its Dairy Export Advantage? Also available on: Amazon Music, Apple Podcasts, Spotify, and YouTube. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check Transcript: Ted Jacoby III: [00:00:00] Coming up on the Milk Check. Will Loux: What I’ve heard from folks in Europe and elsewhere is how do they manage the U.S. tsunami of exports that’s coming? And I think that, at the Export Council, it makes me excited, but it does mean we need to keep our strategies current. Ted Jacoby III: Welcome to the Milk Check from T.C. Jacoby & Co., your complete guide to dairy markets, from the milking parlor to the supermarket shelf. I’m Ted Jacoby. Let’s dive in. Ted Jacoby III: Today, we are very excited to have Will Loux, Senior Vice President of Global Economic Affairs for the U.S. Dairy Export Council joining us.  A few weeks ago I saw a presentation that Will gave that talked about where the U.S. dairy industry is going, especially from an international perspective. It was an absolutely fantastic presentation, and I couldn’t help but think that just this presentation alone would be an absolutely fantastic topic for our podcast.  I have a bunch of our traders joining us, many of our usual suspects, including: Ted Jacoby III: Diego Carvallo, Joe Maixner, Miguel Aragon, Mike Brown, all from our trading team. Guys, thanks for joining us. Will, thank you so much for joining us. It’s great to see you again. Will Loux: Good to see you, Ted. Thanks for having me on. Ted Jacoby III: Excited to have all of our listeners listen to this. Will, the floor is yours. Will Loux: Perfect. Well, thank you for having me, Ted, and glad to have so many people on here and another audience for this presentation. I’ve got some slides. For those of you like me who will listen to this podcast usually while driving, feel free to go check it out on YouTube. I am also gonna do my best to reference what is in those slides as best I can remember to do so. But what is the future of U.S. dairy exports? What we’ve seen, really over the last twenty-five years, has been this tremendous, consistent growth, in aggregate U.S. dairy exports. We just got May data, and what we saw was on an annualized basis over the last twelve months, the U.S. actually set a new record again. So our exports have never been higher than they are today. But that said, our exports look fundamentally different than what they did 20 years ago. Before, when we were getting started with exports, 75, 80% of our exports were really driven by nonfat dry milk, and low-protein whey products, and lactose. That’s been the vast majority of our portfolio for much of this time, and we’ve had a few different eras where we’ve seen U.S. cheese exports picked up, especially around 2014 when the world was short of milk and we saw U.S. cheese and butter go overseas. But then we saw that stagnate for a few years. Now, what we’ve seen since COVID has been this tremendous growth of these more value-add products, these specialty products. I believe the U.S. is moving towards a portfolio in the export market that looks a lot like cheese, fats, and proteins. And that’s gonna be the core of our exports, I think, going forward because the U.S. dairy industry is really kind of, I consider it an evolution rather than, like, a true revolution. But this is one of those facets that I think is really interesting to see is the U.S. has consistently been growing its exports, unlike a [00:03:00] lot of other supply origins. But this is one that I think as we go forward I’m really excited about. But it’s gonna change how we need to think about exports over the next few years. Ted Jacoby III: Will, it sounds like what you’re saying is not only are we seeing the total volume of exports go up, but the dollar per pound value is even going up faster because we’re switching away from that low-cost carb portfolio to a much higher-value protein, fat, et cetera portfolio. Fair to say? Will Loux: I think that’s exactly right. I think there are implications for that, too.  That if the U.S. is moving out of perhaps exporting as much skim milk powder or sweet whey because we’re instead making UF milk or cottage cheese or yogurt or high-protein whey, well, there’s still demand overseas for that sweet whey and for that skim milk powder. But now, it’s actually getting supplied by a few other countries, too. So, we do have to keep all of these things in mind. But to me, I think we’re moving up the value chain as the U.S., and what I’ve heard from folks in Europe and elsewhere is how do they manage the U.S. tsunami of exports that’s coming? And I think that, at the Export Council, it makes me excited, but it does mean we need to keep our strategies current with where we’re gonna go in the future. One of the things that I’ve noticed here over the last really few months but even going back to last year has been a real shift in how the U.S. dairy market is balancing itself. I would argue that for the last really 20 years, to be frank, but at least for the last 15 years, the U.S. dairy market has largely been balanced to domestic fat demand. Yes, we did see, certainly, exports of cheese grow over this time, so I don’t want to discount that as a butterfat-heavy product, but for the most part, what we’ve seen has been the U.S. has consistently balanced with where domestic demand for butterfat has grown, and then we’ve exported the skim solids largely in the form of nonfat dry milk and sweet whey overseas. What we’ve seen here over the last several years has been the U.S. switching from a traditionally balancing to domestic milkfat demand, where we’ve seen butter consumption grow, whole milk consumption grow. U.S. milk production, U.S. dairy production grew with that. And then, we exported the additional skim solids in the form of nonfat dry milk, sweet whey, high protein whey, lactose. Those products were the ones that we were really exporting. Now, what I think is happening is the U.S. is no longer really balancing to fat anymore. We’re in this precarious balance right now. We’re not quite balanced to protein yet, and we’re not quite balanced to the beef market yet because we still have high prices for protein. We don’t have enough of it to go around. We don’t have enough beef for the beef market to go around, but we also have more milk fat than the domestic market can consume. And so we’ve seen these exports really rise. So, I think what we’re seeing right now is the U.S. being pulled in different directions, and the U.S. exports as we go forward here over the next few years is in some ways at a crossroad as to which of these routes do we go. Do we swing back to balancing to milk fat, which would mean we’re probably short of protein, or do we start balancing more to protein, which means we’re gonna need to find homes for a heck of a lot more cheese and butter in the next few years. [00:06:00] Because to me, at least, if you look at the beef market, from a dairy farmer’s perspective, you are still seeing that incentive to add additional cows just based on the returns on the beef side of things. And because of that incentive to hold the dairy cows longer to get the additional black calf, also with that breeding the best of the best in the young stock, we are just seeing the largest milking herd since the 1990s and the lowest replacement herd since the 1970s. And everything we’re seeing on the beef cattle side of things would suggest this isn’t slowing down anytime soon. But from the U.S. perspective, I think what this means is we’re gonna continue to see more milking cows around, and those cows are getting more productive than ever before. And even as we’re seeing this surge in milk production, I think on a component basis, last year in in 2025 we were up 3.8%. This year we’re up not quite at 3%, but still pretty darn close. Even as we see this growth of milk, these additional black calves coming on the market, we actually still don’t see enough protein hitting the dairy markets right now. And so, what we’re seeing is even as we see this huge surge in cottage cheese production and yogurt production, my personal opinion is yogurt doesn’t get enough credit for this protein rally. It’s like 10X the volume of cottage cheese, but what we’re seeing right now is this pull of protein. I think this pull of protein is predominantly domestic. We’re seeing UF beverages, we’re seeing yogurts, we’re seeing cottage cheese, we’re seeing everything that whey protein can go into from cereals to snacks to beverages. All of that protein pull is basically sucking protein and skim solids that had been going to the export market back into the U.S. By virtue of that, we’re also seeing U.S. cheese production need to increase, not so much for the cheese demand that we’re seeing here in the United States, but rather for the whey demand that we’re seeing here as well. The cheese has really become that co-product of the whey stream. I think even conversations that I’ve had with U.S. manufacturers of, “How can I get more whey protein without building a new cheese plant” is part of the consideration. One of the things that we’ve looked at over this time has really been where is this protein in the United States going? Because we’ve seen U.S. milk production rise, U.S. milk protein production rise in the sense of protein out of the cow, but we still have less nonfat dry milk and skim milk powder than we had a year ago. What I’ve noticed over this time has been certainly the cheese vat continues to get first dibs on most of that protein. Even in the May data that we got out of USDA, you saw cheese production was up, even when nonfat dry milk was sitting at sky-high levels north of $2.00. What we’re really seeing right now is we’re pulling milk out of the dryers and either putting it into the cheese vat or putting it into these other high-protein products and the like. What that is doing is that’s shifting our export mix. So far this year, our exports of skim milk powder, amazingly, are flat somehow. But if [00:09:00] you look at our May exports of nonfat dry milk and skim milk powder, they were down 20%, and I think that’s reflective of that, and we were down last year. What we’re seeing has been the U.S. is moving out of some of these carb-heavy, as you talked about, Ted, to these more higher value uses for these products. And even nonfat dry milk production picked up in May, but it’s not that we pulled milk out of the yogurts or out of the cottage cheese or out of the natural cheese itself, it’s that we stopped making skim milk powder and instead made nonfat dry milk. This is really where we’re seeing this pull of protein, either in the form of beef necessitating more cows or necessitating more capacity to make whey proteins, milk proteins, UF products, or just high-protein dairy products. All of that pulled together is sending a, “Let’s go make more milk.” Contrasting that, you have cheese and fats, which at this point right now, and historically this isn’t too unusual, but it is something different than we’ve really seen over the last few years, has been this export push of cheese and dairy fats in the form of predominantly butter, AMF, and to a lesser extent whole milk powder. What we’re seeing here has really been this shift where right now I think we’re growing our milk production as fast as the international market can absorb our cheese and fats. Because if you look here, since COVID, what we’ve seen is about 36%, over a third of the new cheese that’s been manufactured in the United States, has gone to export. If you think about that historically, about 5% of the new cheese in the previous decade went to exports. And now we’re at 35%. And if you look at the last two years, it’s north of 65% has gone to exports. As we’re building these new cheese plants, in part for the whey, there is that eye towards, “Okay, where are we going with this cheese?” And it’s gotta be overseas. Within that, too, the United States is actually the one capturing what is a growing global market. It’s not just that the U.S. is flooding the market with less expensive cheese, it’s that global cheese demand is growing, and the U.S. is the one capturing that. Because if you look, since COVID, the U.S. has captured about 60% of that new cheese demand that’s happening overseas, and that’s really been coming from the United States. Europe’s grown their cheese exports too, so has New Zealand. Australia’s basically flat, but the rest of the world evens up. The difference here is that the United States is really the one capturing this demand growth because we have the milk, we have the cheese, and that’s really where I think the U.S. has managed to expand its footprint, be a more consistent exporter, and really break into new markets that it hasn’t before. But we’ve been in cheese for a while. Granted, it’s at a different scale today than what it has been. We were up 20% last year in cheese exports. This year we’re up about 25% so far this year. We continue to surge in our cheese exports. The difference that is new this time around is, fundamentally, that we’re seeing this expansion come not [00:12:00] just in cheese as our primary vehicle to export the fat and casein, but also in fat-heavy products, predominantly butter, but also AMF and whole milk powder, too. That you’re seeing the United States now, for every, load of high-protein beverages, you’re gonna have a load of cream that you’re gonna need to deal with, or multiple loads of cream that you’re gonna have to deal with, and that’s now going overseas. Domestic demand for butter is still going strong. Domestic demand for whole milk continues to grow. The difference is we’ve just grown production faster than that domestic demand. And so, you pull this all together, and I really think we’re seeing an evolution in our portfolio for exports. Cheese by value is now our biggest export product, and you’ve seen fats and proteins continue to grow within that portfolio, as well, from a value perspective. While we’ve seen nonfat dry milk, low protein whey, lactose, those have really been flat to declining over this timeframe. And so, if you look at that incremental growth that we’ve seen in our U.S. dairy exports since COVID, again, what we’ve seen is our two biggest stars during this period have been cheese and fats, and I think protein in the long run is still really optimistic to me. But you pull this all together, the U.S. is still gonna be a major player in skim milk powder, sweet whey, whey permeate, lactose. But if you look at where our exports are gonna grow in the future, those are really some of the key products. What do you all think about this as kind of a argument here for where our U.S. dairy exports are going? Joe Maixner: That’s been exactly what we’ve been discussing for the past six plus months, that our supply is going to continue to outpace the domestic demand. So 100% agree with everything you said in this, Will. I think that butter will continue to become a major player in the export market. Miguel Aragón: In my case, being out there in the trenches, I see this day in, day out. The penetration of U.S. cheese and butter, especially right now. We know the soaring ingredients, but cheese and butter especially, every day you could see it more and more in the marketplace. Something really interesting that you said at the beginning: If we’re gonna produce more cheese, we’re gonna have to find a place for it. We know the numbers, we see the numbers. It’s an amazing story. But right now, as we speak, that is replicating in Central America. You guys see it at the U.S. DEC. And I just came back from Colombia. The opportunity is there for us, as long as we keep doing what we’re doing now and looking at the market, adapting to the market, adapting to what the market is asking us for, and also replacing some of the product that is coming from Europe and New Zealand. But I agree with what you’re saying here 100%. Ted Jacoby III: Will, I’m gonna turn the question around on you a little bit. Is the global demand for butterfat there for us to continue to increase how much butter we’re exporting? And is the global demand for cheese there? Will that global demand keep increasing for those two products? Will Loux: From my perspective, it’s yes. What I find interesting over the last couple years has been that [00:15:00] cheese demand held up exceptionally well even during high inflation periods. Where we saw other dairy products actually feel a lot of the pressure internationally, cheese demand kept growing pretty much right on track. What we’ve seen here on the cheese side over the last couple of years internationally has been this acceleration in cheese demand, and I think some of that has to do with, as Miguel was saying, tremendous growth from our partners in Latin America. That’s been a key engine for U.S. dairy exports here over the last couple of years and, frankly, since the Export Council was founded about 30 years ago. But when we look at the opportunities abroad, I think that we still have a lot of untapped potential on the cheese side. I remain pretty optimistic about that. The other thing I’ll say, too, here is: I don’t think European milk production’s gonna keep growing at 3% a year. I don’t think you’re seeing the same investment in new cheese capacity. I think we’re seeing investment in Europe and New Zealand in new protein capacity, and that’s maybe another conversation. But I think the U.S., one, has the opportunity to capture what is a growing global market on the cheese side, and also capture market share on the cheese side. The butter standpoint has been interesting. Butter has typically been, internationally, one of the more price-elastic products. It’s one that we’ve seen when butter prices really skyrocketed, some of that may be allocation, but when butter prices were high, we did see international demand struggle. Conversely, when butter prices were low, like they are today in many ways, we’ve seen butter demand grow. And butter demand internationally is growing, not just out of the U.S., but globally. I think the question I have here with butter is less about can the U.S. compete in this market, but more, what is our price point relative to Europe and New Zealand. Because I think if you look at our butter exports, for much of last year we were probably a buck a pound below Europe. A lot of that butter was going into Europe, where coincidentally the tariff into Europe is about a buck a pound. I think my question is more crucially than can the U.S. capture growing demand for butter, it’s where do we grow our butter exports. And I, personally, think the U.S. should never be exporting really butter to Europe unless we get additional market access. I think the U.S. should be exporting butter to its higher value markets and partners, places like Mexico, like Central America, North Asia and Korea, Australia, the Middle East, assuming we can keep the strait open for a little while. But I still remain pretty optimistic that the U.S. can keep growing in those products. Some of it will be market share, and some of it will be new demand, particularly on the cheese side. Ted Jacoby III: Will, looking at this graph where it’s talking about, U.S. dairy exports by destination, there’s a big increase into Latin America since 2021. Will Loux: Yep. Ted Jacoby III: Is that fair to say most of that is cheese? Will Loux: It’s fair to say most of it is cheese. We have seen increases also in nonfat dry milk and skim milk powder exports to Latin America over this timeframe, too, but the big driver, I think especially post-COVID in Latin America, was, [00:18:00] one, that region was the first major region, I should say, where tourism increased to levels higher than what it was before COVID, and we continue to see pretty good economic performance in the region. The other thing I don’t wanna discount here, too, has also been the full implementation of CAFTA-DR, our trade agreement with many of the Central American countries came into full effect, and you’ve seen this real surge in demand from the region and collaboration with our local partners there, that we’ve really seen this growth in Central American demand and Caribbean demand. Most of that is cheese. More recently, there are also butter and AMF and so going there too, but cheese has been the engine on the Latin American side most recently. Mike Brown: Will, I’ve got a question. Anything in particular we in the dairy industry, and of course you at U.S. DEC, are watching as far as improving opportunities, but also possible disadvantages we may gain through trade. Will Loux: Yeah. Great question, Mike. I have a mix of optimism, and then probably a couple notes of caution on this. So from my optimistic take, a lot of these new agreements on reciprocal trade that we’ve signed with key partners around the world, some of these are incredibly exciting because these are markets we’ve wanted to have agreements with for a long time. In particular, Indonesia makes me very excited. I think if we are able to see that actually be implemented here soon, I would be even more excited. I think there’s still a question on when that gets fully implemented. Taiwan is another one. We are getting access into markets that we never had access to before. We’ll see when those are fully implemented but again, I am still pretty optimistic on where those have opportunities for the U.S. to build upon and get on an equal footing with our competitors in Oceania and in Europe. However, our competitors are not staying static. We see a new agreement here between the European Union and Mexico. We have an agreement between the European Union and Mercosur that gets them additional access, particularly in proteins. I think the U.S. cannot take its customers for granted. Especially as we look at places like Mexico, that’s one where competition is not going to go away. And when we’ve seen nonfat dry milk sit 75 cents plus above Europe, you’re gonna see customers start calling Europe and New Zealand and looking for alternative sources. Or when we have high-protein whey products that are in such demand domestically, are we making sure we’re contacting our customers abroad? Because what we’re seeing now is Europe is heavily investing in additional whey protein capacity. Even as the U.S. is the largest exporter of high-protein whey in the world, I think there are other origins that are coming for that. And so, when I look optimistically, it’s like, “Great, we get more market access.” But to some of the key questions that I have around like is the U.S. ready for the future of dairy exports, one of them is gonna be: How do we actually meet this international demand on the protein side, and are we gonna have the market access that we need to be able [00:21:00] to capture sales? As I look at the world market today, I have a ton of optimism for where the U.S. can really be the supplier of choice, but it’s not gonna be a straight line from here to there, even on the fats or even on the cheese. I think the last couple years, milk production’s been up so much, it’s allowed us to capture a lot of demand, but even those I think will bounce around. Mike, I don’t know if that answered your question, but that was where my head’s at these days. Ted Jacoby III: Everybody, we will be right back after these messages. Diego Carvallo: I’m Diego Carballo with T.C. Jacoby & Co.. T.C. Jacoby & Co. specializes in international dairy markets. For new customers that haven’t done business with Jacoby, I would tell them that we can provide them with many of the powders, dairy products that they consume, not only with the physical product, but we can also help them mitigate their risk. We know dairy. We know the main players. We know the main providers for the whole value chain. We are one of the strongest players in the U.S. market because we have contact all the way from the farmer moving the liquid milk all the way to the end users that buy the end products. I am Diego Carballo with T.C. Jacoby & Co., and we bring dairy to the world. Will Loux: Ted, maybe what do you think if we go through a couple of these questions and have a little debate? Ted Jacoby III: All right. We’ll ask our team. Number one, does the U.S. have the necessary market access and global reach to capture sales opportunities in a multipolar world? Will Loux: And maybe I’ll clarify what I mean by multi-polar world. Ted Jacoby III: Great idea. Will Loux: Cause what I mean by that is if you look at global dairy trade leading up to COVID especially, from 2010 to 2020, China was the engine of that global dairy import demand growth. They accounted for 40% of that growth. These days, I’m not particularly optimistic China’s gonna be the engine. I think China will be an important import market, for sure. And I think they’re still gonna need fats, they’re still gonna need proteins, but they’re growing their own domestic supply, particularly of commodities. So, what I think the future looks like from a demand perspective is collective growth. Latin America, Southeast Asia, Middle East, North Africa, Sub-Saharan Africa even, I think there will be a lot of countries growing that collectively equal what China was doing before. But we’re gonna have to play in a lot of markets. So, the question to you guys then is: Do we have the reach and access to be able to compete in a lot of different places, or what does that look like for the U.S.? Because China is not gonna be the engine of global dairy demand here over the next decade, we’re gonna have to compete in a lot of different markets. In the previous decade leading up to COVID, you saw a lot of the New Zealand milk production, an increasing percentage was going to China, which opened up opportunities for us in Southeast Asia and the Middle East and others.  As we look at this next era of dairy exports, do we have the market access? Do we have the global reach and infrastructure to be able to capture sales in a lot of different markets [00:24:00] around the world? Diego Carvallo: That’s a good question. If we start with the premise that the U.S. is not gonna desperately need to export nonfat, I would say that it’s not gonna be that difficult to find new markets. The U.S. is not gonna have to fight to move additional volumes like they need to do for products like butter. Where do we take the skim milk powder that we’re currently making if China is not a huge buyer anymore? There’s plenty of demand still to be covered in other regions of Southeast Asia in other regions in Latin America, where we should have a good footprint and where we should have some advantages when it comes to freight. I would say the main markets where we have to gain market share are gonna be definitely Central America, the Caribbean and Latin America because of all of the advantages when it comes to freight and the relationship and other factors. The market where we’re gonna fight with the rest of the origins is gonna be Southeast Asia, we may need to go there and fight with price, with aggressive pricing, and we may need to compete even with China, ’cause we’re hearing that even China has been exporting product to that region in the past year. There’s gonna be some markets where we are positioned to gain market share and others where we’re gonna have to compete in price. Ted Jacoby III: Miguel, what do you think? With cheese and butter, do we have the necessary market access and global reach? Miguel Aragón: We do have the necessary market access. Our products are welcome where we are taking them. Our issue is more like, the cheeses that we produce at scale, cheddar and color cheddar, are not necessarily the cheeses that our markets are asking for. We need Gouda, we need Monterey Jack, we need Sadero, we need Manchego. We need the help of our partners, our plant partners, to adapt and to see the opportunity of the cheeses that those markets ask for. And I’m in particular about Latin America. But then again, that’s a big market.  U.S. cheeses are well-received. We do have places to go with it. We just have to get better at exporting. U.S. DEC does a really good job at helping us get into those markets, vet the customers and teach about the products. We are doing the right things. We just need to do it a little bit better. We do have places to go with that extra cheese. Ted Jacoby III: Miguel, do you think there’s a lot of underserved regions in Central and South America? In other words, are there a lot of customers who the only reason they’re not buying and importing more U.S. cheese is because they don’t know who to buy it from, they don’t have the contacts? Miguel Aragón: I do. In the last trips that I made, especially to the northern part of South America, colombia, Peru, Ecuador, there is demand. It just reminds me of Mexico 15, 20 years ago. They don’t know who to buy it from. They don’t know that we make it. They don’t know that we have the variety that we have. It’s an education. We have to work, harder at marketing our products down there. But there is a place. There is definitely a place. There is a market. Ted Jacoby III: Thanks, Miguel. All right, Joe, I got a question for you. Can the U.S. export butterfat products consistently and in a [00:27:00] profitable manner? Joe Maixner: I think we’ve started showing that we can export consistently. Numbers have been pretty consistent and have been growing throughout the year. A profitable portion probably remains to be seen. We’ll always have to be aggressive as we’re entering into new markets ‘ cause we’re gonna have to find a way to penetrate into markets that have been historically dominated by Europe or Oceania with a product that does not look like Europe or Oceania’s product. The easiest way to do that, obviously, is to, for lack of a better term, buy our way into the market to people to try the product. But once our product is in there and they realize it’s a consistent quality butter, I think that we certainly have the opportunity to be profitable long-term. Realistically, exporting butterfat consistently makes everybody more profitable in the U.S. because it pushes fat offshore, which helps our butter price, ultimately, domestically. Will Loux: When I look at exporting butterfat profitably, for us, especially at the Export Council, it’s been one of those things that the U.S. for the longest time hasn’t had butter basically to export. When we’ve gotten long, we’ve found places to clear it. I think what’s changed this time around has been that it seems like with the pull of protein, that we’re gonna have at least some butter available long-term. The question that I still have is where are the best places for us to invest? And even as an Export Council, where are the best places for us to invest our resources into trying to make sure that customers even know that the U.S. has butter available to export, while also trying to find ways of helping U.S. exporters navigate different tariffs than they’ve traditionally had to export, making sure the product specs meet it, and then also trying to get new market access in places that, for a while we’ve seen a lot of trade agreements that thankfully got the U.S. access in cheese and in milk powders, and sometimes butter was in there, sometimes it wasn’t. And so how do we get additional access into that? I look at the U.S.-Japan phase one, that we got additional cheese access, I think we could use some additional butter access into Japan. I’m pretty optimistic on this one. I don’t know if we’re there yet, but I think it’s gonna be isolating which markets are going to be the most profitable for us. I’m probably less optimistic that we’re gonna be consistent in exporting butter here in the next couple of years. But long-term, I think it’s undeniable that the U.S. is gonna have to go in this direction eventually. Ted Jacoby III: Why are you less optimistic in the short-term? Will Loux: I’m a little optimistic in the short-term because we have been exporting effectively double the butter exports we have been. We’ve seen that gap between the U.S. and international markets close quite a bit. Inventories are pretty low. The milk fat test, until May, which surprised me a little bit, had been slowing down as farmers adjusted rations. If we get to the point where butter is $1.40, $1.50, I’m not sure it always makes sense for the farmers to pay for the incremental increase in feed inputs to boost the butterfat test to the [00:30:00] extent that would boost our exports. We may find ourselves tighter in butter in the fourth quarter because we’ve exported our way back to balance. And to me, it looks like where cheese was 15 years ago: That we are on the path towards being a consistent exporter, but we’re often still going to prioritize our domestic market. From the U.S. perspective, I think our butter looks like cheese did 15 years ago, where we’re often export competitive, but not always. Joe Maixner: Will, basically, you have summed up exactly what I’ve been saying for a while, where the butter export opportunity will be cyclical because we will get super competitive, which will drive our domestic price up, which will take us out of the market, and then in turn, cause a surplus of domestic butter to show up in the market, which will then collapse the price and make us super competitive again in the export market. We’re still early enough in the phase that we’re trying to figure out those cycles. I do think it’s cyclical. Overall, though, I do think we will be a consistent exporter. There’ll be a base, and it will ebb and flow, but I do think we will be a consistent exporter moving forward because as we’ve gained market share, we are getting loyal end-use customers in export markets that will consistently pay for our product. Will Loux: I 100% agree with that. I think it’s gonna be, where do we keep our consistent customers, and where are the opportunistic sales that maybe ebb and flow? That’s gonna be a multi-year process as that all shakes out as to where are our stickiest markets within all this? Mike Brown: You want those consistent customers. Jacoby, one of our jobs is helping people with those opportunities. So, they’re both important, but you still need that core base demand and respect for the product. And so, I have a question for you on this, Will. Let’s take butter. Butter’s a great example because the world is unsalted 82, we’re salted 80. I think Joe would attest: We’re seeing suppliers trying to be more flexible in making the product that meets that demand, yet on the other hand, if you’re gonna store a commodity, you gotta make the commodity that is the market product. What are you seeing as far as our adaptability to be that flexible supplier in the world market? What else do we need to do that maybe we aren’t currently doing? Will Loux: There certainly has been a lot of progress made. From my perspective, you have a few different things. One is, of course, the salted and the fat content in the U.S. is different. It’s rare that we’re gonna be exporting from our inventories of 80 salted unless it’s just purely a price play. But what I think about when I think long-term export opportunities is really targeting the key channels that the U.S. is likely to win in first. And some of that’s food manufacturing. I think that’s where the U.S. can be really good, especially making bulk butter for export. I think it’s the first channel. But then it’s also making sure our formats meet the expectations of the customers. Because food manufacturing, I think, will only get us so far. The next phase where the U.S. can really excel in a couple markets is in the foodservice space and in the bakery space, in particular. We have next to no [00:33:00] capacity in the U.S. to make butter sheets, basically the stuff that you would use for croissants or bakery applications. Those are things we know we’ve heard from customers on how we can make products that are specifically geared towards that. In the long run, those are some of the issues. Some of it’s also from an Export Council perspective, educating customers on why U.S. butter is a different color, helping them understand how to utilize it. And even if they choose to use 80%, how to adjust their formulations to that to help understand, “Hey, this is a simple difference of 2% fat difference.” We can work in that space here, too. Long term, I think the U.S. needs to be sure, and this is something we’ve seen in all the other export products that we’ve seen over the years, is not solely trying to sell what we make here in the U.S. and say, “Hey, you should try this instead.” But instead figuring out what our customers are asking for and really making that product. And a lot of that goes down to also the formats and trying to move beyond just bulk butter for further processing into really targeted markets with those specific products. Ted Jacoby III: Joe, do you think the butter industry will invest in those things to increase our capabilities to deliver what the customer wants? Joe Maixner: I think eventually they may have to if our fat components continue the direction that they’re going. Some of the forward thinkers will be the first to adapt, and they’ll be the beneficiaries of investing in some further processing type manufacturing to be able to account for that. Cause at the end of the day, the profit’s in the value add. It’s not in selling bulk.  If there’s production capacity, and there’s space to do the addition, and somebody has the foresight to take the chance on it, I think that the payoff is there. Because if you get into that food service type packaging or laminated butter sheets or you get into a product that nobody else is making, that makes you very sticky in that market. You own that market. Will Loux: Even as we’re talking about butter here, we’ve got to think of other, fat-heavy products that could actually play really well in the international market. I tend to think whether it’s, like a UHT cream product, I know there’s always interest in like a frozen cream product. That’s a hard thing for the U.S. to make in some ways. I think UHT creams, we continue to see grow even as we see UHT milk itself actually decline globally. But we’re seeing real interest in that food service sector of, “Hey, let’s get whipping creams that are really targeted towards some of these international markets.” As much as for the U.S. it’s geared around, “Okay, what’s the most storable form of fat?” I think that’s step one, to find a way to export it. But step two is really what are these value-add fat-containing products that we can actually be targeting and competing in as well. And then I think balancing to like an AMF or a whole milk powder, but then using our butter and creams for the value add opportunities. Ted Jacoby III: I agree. Joe Maixner: Let’s not forget cream cheese, either. Cream cheese internationally has been phenomenal. That has plenty of trajectory to keep going. Miguel Aragón: I [00:36:00] must agree 100% with what Joe was saying on cream cheese. We are seeing phenomenal requests for cream cheese throughout Latin America, now in Asia. As what you were saying about channels, Will, we are now working with retailers in Central America with butter. Right now, it’s food service packaging going into retailers, but I think that’s a very interesting thing happening because once those brands of U.S. manufacturers start showing up in the retailers, I think we’re gonna have a better pool of U.S. butter. Ted Jacoby III: I agree, Miguel. Will, I think we should move on to the next couple of questions.  – I’m gonna read them both out because I think they’re very related. The first question is, can the U.S. grow cheese exports fast enough to keep up with whey protein demand. And then the second question is, will the U.S. have the protein to supply both the rising domestic and international consumption? I’ll answer the Second question first, which is, my dad, one of the things he drove into us as traders was, at the end of the day, everything’s a matter of price. Which means supply and demand will be regulated by what the price of protein is in the global market. I think it’s fair to say Europe has a much greater ability to add whey protein processing than the U.S. does because a smaller percentage of the whey offtake from cheese plants in Europe is currently being processed into whey protein. So, we will see some pushback there. But in the end of the day, that’s simply gonna self-regulate over what that global price is. My prediction is, can the U.S. grow cheese exports fast enough to keep up with that whey protein demand? I think we are reaching a point where the U.S. is consistently priced where the world market is priced for cheese, and I think that is going to change the way new cheese plants get built because we have had pushback for for 40 years. It’s exactly what Miguel has been talking about, is you don’t make the cheese that we want. Well, if we’re consistently now priced properly into the international market, my challenge for the cheese industry is someone needs to build a plant that supplies the international market with what they want, because we’ve arrived at the point where we’re gonna be consistently competitive now, and that risk becomes worth it. Miguel, do you agree? Miguel Aragón: Totally. I couldn’t have said it better. The market is there; it’s waiting for us to take more of it, but we need the right product now. Ted Jacoby III: And I think that whey protein demand may actually drive someone to do it.  What do you think? Will Loux: I agree with everything you’re saying. I think these are two inextricably linked pieces. Right now the signals are such: “Make more whey protein capacity” is clear. There’s also an element of “make more MPC capacity” or “make more capacity with the skim stream targeting proteins” as well. I think what’s holding back some of this capacity to date is probably much more the profitability on the cheese and on the fat side, and where those prices are at. From the dairy farmer perspective of if they’re investing is, the dairy farmer getting the price signals on the protein side? Because right now they’re getting the [00:39:00] price signals on the cheese side and on the fat side, and those are saying not as much to grow. These all need to be put into the spectrum of like, if we successfully grow our cheese exports and keep that international price relatively firm and grow demand abroad for cheese, and grow demand abroad for fats, it’s clear to me the protein demand seems pretty much insatiable here in the U.S. I think there’s a ton of untapped demand internationally, especially as GLP-1s start launching internationally. Like, there is a lot of international demand that I don’t think the U.S. should lose sight of, particularly with regards to whey proteins and milk proteins and all these other products. But it comes down to: can we grow our exports of cheese and butter, not just where we’re setting the global price for those products, but finding ways to make that stream profitable internationally, just as we’ve made the protein stream now incredibly profitable from a whey protein perspective. Folks are gonna come, particularly in Europe, as you said, I think they’re manufacturing over a million metric tons right now of sweet whey in Europe. Some of that’s gonna go to high-protein whey products. We’re gonna have more competition in that space. We’ll see what the price ends up being. All of these things are inextricably linked. And when I think about the mandate here at the Export Council, it’s like, how do we grow those cheese, those fat, and those protein exports, to keep that profitably moving and continue that investment? Because demand’s there for protein, and we’re seeing good demand internationally for cheese. We’re moving the fat overseas. But how do we do that in the most valuable way possible, I think is really what’s gonna be that next era of U.S. dairy exports. Joe Maixner: Will, I’m gonna ask you a question, ‘ cause I’m gonna push back a little bit. You said that farmers aren’t seeing the signals because of cheese and fat. You don’t think a $17 plus Class III and an $18 Class IV basically for the next year, plus your return on beef, plus your cheap inputs on feed is not enough to get the farmers to expand? Will Loux: Oh, I think they will continue to expand. When the nonfat dry milk price shot up, I think that was a reflection that we were short on protein. That we pulled so much out of the dryer, that was that reflection. But I think as Mike even said on one of your previous podcasts, that it was really shown in the PPD rather than necessarily in the protein price. I don’t mean necessarily they’re not getting the signal, it’s just some of it’s our pricing system is a convoluted signal. Ted Jacoby III: Will, you’re speaking to the choir. Mike Brown: I’m gonna have to quote you on that one. Ted Jacoby III: I’m gonna take this opportunity to say, Will, thank you so much for joining us today. This has been a fantastic discussion. I hope you come back soon and join us again, because we always love having you on our podcast. Will Loux: Always fun being with you guys. Thanks for having me on. Miguel Aragón: Bye, guys. [00:42:00] End Commercial: Mike Brown: For one part of the supply chain to be successful, everyone has to be. My superpower is practical application of data and analysis. I believe firmly that Jacoby’s success is because we help our suppliers and our buyers be successful. I’m Mike Brown, and I love working for T.C. Jacoby & Co. because I get to help people make their businesses more successful.

People complain about Celine Dion's performance in Paris. Startup company, LemonLime, is facing backlash over their "instant interview" tattoo. Comcast's cable division is being sued over a manager allegedly smashing cream pies into the face of the lowest-performing salesperson.   

The show is packed with soul, R&B, and funk vinyl dancers from the 1960s including tunes by Z.Z. Hill, Gene Candler, Andre Williams, The O'Jays, Buddy Guy, Mitty Collier, Tammi Terrell, and more! -Originally broadcast August 2, 2026- Willie Mitchell / That Driving BeatZ.Z. Hill / Set Your Sights HigherLou Courtney / I've Got Just The ThingJimmy Delphs / Don't Sign The Paper Baby (I Want You Back)Martha & The Vandellas / Heat WaveGene Chandler / Good TimesThe Volcanos / Help WantedGene & Jerry / Sho Is GroovingShack / Too Many LoversAndre Williams / Humpin' Bumpin' and Thumpin'Jackie Paine / Go Go TrainThe O'Jays / I Dig Your ActTeardrops / Tears Come TumblingThe Society Girls / S.P.C.L.G. (Society for the Prevention of Cruelty to Little Girls)Mickey Denton / Ain't Love GrandBuddy Guy / I Dig Your WigPercy Mayfield / Walking On a TightropeJohnny (Guitar) Watson / Broke and LonelyVaretta Dillard / Good Gravy BabyMitty Collier / Do It With ConfidenceChuck Wood / Seven Days Too LongTammi Terrell / This Old Heart of Mine (Is Weak for You)Willie Mitchell / 20-75Fontella Bass & Bobby McClure / Don't Mess Up a Good ThingRicky Allen / It's a Mess I Tell YouLaddins / Dream BabyEdwin Starr / Agent Double-0-SoulJohnny White / Whole Hog or NoneRussell Evans & The Nite Hawks / Send Me Some CornbreadLula Reed / PuddentaneJimmy Hughes / I'm a Man of ActionBarbara Lynn / Take Your Love and RunBunny & Cindy / Sure Didn't Take Long (For the News to Get Around)Jeanette Williams / All of a SuddenThe Toys / Sealed With A KissLee Rogers / You're the Cream of the CropCurtis Knight / Ain't Gonna Be No Next TimeLittle Johnny Taylor / You Win, I LoseLittle Milton / Who's Cheating Who?Juggy / Soul At Sunrise Hosted on Acast. See acast.com/privacy for more information.

What happens when you're wrapping up a long Disney day, riding the bus back to your resort, and suddenly realize one of your Disney Geek friends is sitting just a few seats away—even though you had no idea he was in Florida?This week, Curtis is joined by his good friend Andy Hoffman for a fun conversation that begins with an unexpected reunion on a Port Orleans Riverside bus.Andy shares stories from his surprise Walt Disney World trip, including the joy of introducing friends to classic attractions, helping them discover overlooked experiences, and seeing Disney through the eyes of people who haven't done everything before.Then Curtis and Andy dive into a delicious countdown of their Top 10 Walt Disney World restaurants outside the parks.In this episode, we geek out about:Andy's completely unexpected appearance during Curtis and Margita's anniversary tripExperiencing attractions like Haunted Mansion, Pirates, and PhilharMagic with Disney newcomersWhy resort dining can become an entire Disney experienceThe best restaurants at Disney resorts and Disney SpringsBurgers, steaks, barbecue, buffets, seafood, noodles, pork dumplings, and dessertsGeyser Point, Three Bridges, Flying Fish, Boma, Beaches & Cream, Wine Bar George, Topolino's, ‘Ohana, and moreWhether the Hall of Presidents is educational, boring—or bothWhy the people around the table often matter more than the foodCurtis and Andy compare favorites, share some strong opinions, remember great meals with Disney friends, and prove that you don't need a park ticket to have an incredible Disney day.Because sometimes the meal becomes special not only because of what you ordered—but because of who was sitting beside you.

FIUR 892 / Eddie Halliwell's weekly Fire It Up radio show.

We welcome back Brad Blickstein, CEO at Blickstein Group, to discuss how private equity principles may provide law firms with an alternative approach to profitability, governance, and even long-term growth. Blickstein's new book, WWPED: What Would Private Equity Do? was written to walk firms through how treating topics like pricing, technology, talent, and client relationships as part of the enterprise value instead of overhead expenses after year-end partnership distributions.Pulling from Jae Um's topics of Cream, Core, and Commodity framework, Blickstein talks about the legal work as the primary competitive battleground. Much like businesses that provide baked goods, firms have to separate the customized legal judgment from the repeatable legal processes, technology, and what alternative legal services providers offer. Law firm leaders should understand what scalable work is, begin building consistent systems to deliver that work, and truly professionalize pricing over relying upon what a partner's gut tells them.We also cover the Blickstein Group's 2026 Law Firm COO Survey where technology adoption and investment ranks as the leading strategic initiative with 38.1% identified practice silos as the largest structural issue and 27% of COOs listed lack of operational authority as another prime issue. COOs are struggling with being tasked with modernizing law firms, but not given the authority to actually overcome the base issues of decentralized partnerships, competing incentives, and overall firm political structures.Add AI into the mix, and the pricing question becomes even more important. Some two-thirds of the COOs surveyed confessed that they were not formally measuring any return on investment (ROI) in which they could later measure any law productivity or direct revenue increases. Blickstein points out that faster work in a billable hour model is not the type of math that law firms want to calculate, and that firms have to address this directly and redesign their overall pricing model on value received by the client, not hours worked by the lawyers. We all discuss the issues of alternative fee arrangements (AFAs) have face in the more than 30 years since Blickstein originally published an article titled "Alternative Billing Making a Comeback." AFAs bring with it issues of shadow billing, client trust factors, and the need to express value not tied to the amount to time spent on the work.We also break down the corporate buyer side and address the Blickstein Group's 18th Annual Law Department Operations Survey which identifies AI pilot projects in corporate legal departments, but very few operational deployments. These may be tied to the long running issue of poor data hygiene along with business objectives that are not clearly tied to overall corporate strategy.Brad gets to be one of the first to answer our new question of "what's true today that wasn't true a year ago?" A nice lead in to our Crystal Ball question. We cover AI token pricing and having to compete with the new "AI native firms" that are spinning up from former BigLaw partners.Listen on mobile platforms:  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ |  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠Substack⁠[Special Thanks to ⁠⁠Legal Technology Hub⁠⁠ for their sponsoring this episode.]Email: geekinreviewpodcast@gmail.comMusic: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Jerry David DeCicca⁠⁠⁠⁠⁠⁠⁠⁠⁠Blickstein GroupWWPED: What Would Private Equity Do?2026 Law Firm COO Survey findingsLaw Department Operations SurveyCream, Core, and Commodity legal-work frameworkLegaltech Hub: The Arithmetic of AI, Tokens and Claude in Legal WorkLegaltech Hub: Five Prompting Habits Costing You Tokens and AccuracyLegora introduces consumption-based pricingKirkland & Ellis and its $500 million AI investmentAnthropic Claude CodeLINKSTranscript:

Thank you for joining us for our 2nd Cabral HouseCall of the weekend!   I'm looking forward to sharing with you some of our community's questions that have come in over the past few weeks…   Michelle: Hi Dr. Cabral! Thank you for ALL that you do! During the summer I hardly use my sauna because I'm sweating most days between early morning runs (super humid here), trail maintenance, trail runs, afternoon walks, etc. I'm sure I'm missing out on other benefits of using the sauna, however? Should I still be incorporating a 20-30 minute sauna 4-5 days per week?       Jackie: My husband has mcas, and has full body itch/flush triggered by temperature change, loud stimulus and is hyper sensitive to smell/light. We tried histpro and vitamin C and it made his symptoms much worse by day 3 we stopped after day 5 and it took about a week to go back to his baseline. Any thoughts as to what happened? He Wants to do 21 day detox but really struggles to keep weight on as it is staying above 9% bf is a challenge . For context eats auto immune paleo,no alcohol and strength training is light to moderate 4 days /week.for over a decade. If you had to estimate what % of the benefit that comes from a 21 day detox is attributed to the 2 day fast and reduced calories?       Trish: Good morning! QQ on women's health post-menopausal. Somewhat intimate question listeners for small children. Your opinion please on using a low dosage of women's estrogen vaginal cream to help keep the vagina tissues from thinning etc.. Thank you in advance. You are an amazing human being and are so appreciated for all you do to help us with longevity and aging gracefully.       Richard: Hi Dr. Cabral, my question is on the origins of AYU medicine, I hope thats ok. I have always been fascinated with our ancient history & am wondering which civilization came up with AYU medicine. Was it the Indus Valley Civilization? You mention the system is at least 6k years old but the earliest dates of the IVC I can find are around 3300BC. Its widely accepted that Sumer was the earliest civilization which started around 4000BC but that was in Mesopotamia and not modern day India. The dates don't add up. I believe you 100% I just want to know more info on this & Im wondering if this is a case of manipulating history by the archeology industry. I have listened to podcasts with Graham Hancock & many others talking about our ancient history. They reveal convincing evidence that modern archeology is intentionally covering up certain structures, incorrectly dating them & fabricating info about civilizations. When I tried researching AYU many sources claim that its pseudoscience. Would love to hear your thoughts on all this, the truth about the origins of AYU and in what language were the texts written in 6000 years ago. Thank you!!       Erin: Hi! This has been happening randomly for years & no dr has solved it. I go to sleep easily but I will wake up feeling awful & it's usually around 12:30-1am. Armpits sweating, muscles crampy, heart rate is so fast, stomach looks 6 months pregnant. I will eat something, drink and once i can start burping the heart rate slows back down and i start feeling better. I have noticed it happening more when it's really hot and humid out and certain molds are high. I have also noticed it happening when I eat around 1500 calories. I am a female and macros say i should be at 2,000-2200 for my activity level. Would this difference in calories cause this? I am wanting to loose some weight and it has been impossible due to this. My gut says adrenals but why did this start happening? So frustrated     Thank you for tuning into this weekend's Cabral HouseCalls and be sure to check back tomorrow for our Mindset & Motivation Monday show to get your week started off right!   - - - Show Notes and Resources: StephenCabral.com/3831 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

Self-care podcast exploring Emotional Eating, Quick Fixes and Thyroid Health, Why Your Thyroid Slows after Years of Self-Sabotage & Behaviors to Heal to Improve Thyroid Function. TOPICS:: ** Emotional Eating, Quick Fixes and Thyroid Health (07:32). ** Why Your Thyroid Slows after Years of Self-Sabotage (10:15). ** Behaviors to Heal to Improve Thyroid Function (23:51).   NOTES:: Show notes: amberapproved.ca/podcast/683 Leave me a review at amberapproved.ca/review Email me at info@amberapproved.ca   Take the NEW Free Hormone Imbalance Quiz here: https://amberapproved.ca/hormone-imbalance-quiz    Subscribe to newsletter: https://amber-romaniuk.mykajabi.com/newsletter-sign-up    SHOW LINKS: Click below to schedule a 30 minute Complimentary Body Freedom Consultation https://amberapproved.ca/body-freedom-consultation/  Take my free Emotional Eating Quiz here: http://amberapproved.ca/emotional-eating-quiz Listen to Episode 668 about what it's like to work with me here: https://amberapproved.ca/podcast/668  Follow me on Instagram www.instagram.com/amberromaniuk Youtube Channel: https://www.youtube.com/@amberromaniuk/  MY PARTNERS: Designs For Health Blood Sugar Bundle! One of the hardest parts of overcoming my emotional eating was the INSANE SUGAR and carb cravings. It was the intense sugar and carb cravings. That's why I created my Blood Sugar Bundle with Designs for Health to support your body while you work on emotional eating and breaking binge patterns. It includes chromium for blood sugar balance, L-glutamine to help curb cravings fast, a high-quality probiotic for gut health, and a clean Pure Paleo protein powder to keep you full and stable. I only recommend Designs for Health to my clients because they are third-party tested, family-owned, and use the highest quality ingredients. Quality matters when it comes to truly supporting your body and getting results. Get 30% off The Blood Sugar Bundle in USA and Canada automatically applied at checkout below! Canada Blood Sugar Bundle here for 30% off!  USA Blood Sugar Bundle here for 30% off! You can also get 30% off any Designs for Health supplements anytime, it's my gift to you. Canada: www.designsforhealth.ca  (code AMBER30) USA: www.designsforhealth.com (code AMBER88)   MY PARTNERS: HERBAL FACE FOOD Stubborn eczema, red spots, aging spots, or acne on your face, chest, arms, or back from hormones or hard water damage? I have something SO amazing for you. Our mineral-heavy water started impacting my skin the moment we moved, and I had never experienced eczema or skin issues in my life. Hard water can strip natural oils, disrupt the microbiome, and weaken the skin barrier — leaving you inflamed, reactive, and stuck in flare-ups. That's exactly what happened to my neck, and within almost two weeks of using Herbal Face Food, my eczema is almost gone. This stuff is legit — and I only share my favorite things that actually work. Their formulas are made with ultra-potent, organic, whole-plant botanicals rich in antioxidants, polyphenols, and phytonutrients that calm inflammation, rebuild the skin barrier, and fight visible signs of aging instead of masking symptoms. The Cure is their most targeted antioxidant treatment designed to visibly improve stubborn concerns like eczema, melasma, rosacea, scarring, sun damage, and deeper signs of aging. The Cream is a deeply hydrating, ultra-potent botanical moisturizer that firms, smooths, strengthens the skin barrier, and helps reduce fine lines and wrinkles. The Soap gently cleanses without stripping, using powerful plant concentrates to protect, nourish, and support healthy, youthful-looking skin on both the face and body. If your skin has been struggling from hormones, environmental stress, hard water damage, or premature aging, I'm sharing exactly what I'm using and why it's working. Shop through my link in the show notes or visit https://herbalfacefood.com/?ref=AMBER88 and use code AMBER88 at checkout for 30% off your entire order.

Today on Chicks on the Right: President Trump delivers a major update on the Israel-Gaza peace deal—but overseas, chaos is erupting as migrants pour into Spain, “Allahu Akbar” rings through the streets, and a socialist mayor promises amnesty. Is this how World War III begins?Meanwhile, RFK Jr. launches a cooking show, the government comes for your robot vacuum, and Donna Mills announces she's joining OnlyFans.Then, the Fauci fallout gets even more ridiculous: Deborah Birx resurfaces, Fauci gets flowers, liberals completely melt down, Rand Paul mocks his infamous F-bomb, and Florida prepares to sue.Plus, Michelle Obama interviews Justice Ketanji Brown Jackson, Caleb Hammer confronts an alleged government scammer, Sneako destroys the myth of the “moderate Muslim,” Alex Jones calls for Trump's impeachment, and Andrew Wilson battles Stew Peters.We've also got a shocking man-on-the-street interview, a disturbing Pride performance, and plenty more chaos.Ty the New Cookies & Cream flavor of Cowboy Colostrum and get up to 25% off your entire order. Just head to https://CowboyColostrum.com/CHICKS and use code CHICKS at checkout.For a limited time only, receive 20% off your entire Laundry Sauce order when you use code CHICKS20 at https://LaundrySauce.com/Chicks20Contact Chapter today to see if you could be saving money on your Medicare coverage. Visit http://AskChapter.org/chicks to find out now.Subscribe and stay tuned for new episodes every weekday!Follow us here for more daily clips, updates, and commentary:YoutubeFacebookInstagramTikTokXLocalsMore InfoWebsite

When passion, family tradition, and artisan craft come together, you get something truly magical. On this episode of The Ash Said It Show, we sat down with Lisa, the visionary founder behind Chelita's Desserts, to explore how she transformed cherished family roots into one of Suwanee, Georgia's most beloved cottage bakeries. Chelita's Desserts isn't just about satisfying a sweet tooth—it's an invitation to experience authentic Puerto Rican heritage through every bite. Born from a deep love for tradition, Lisa crafts small-batch, handmade treats that bring rich Latin flavors to the local community. Leaving mass-market shortcuts behind, every recipe is infused with genuine nostalgia, magnetic presentation, and the kind of personal care that makes every single order feel like a gift from a dear friend. While her entire menu turns heads—featuring creative twists like Strawberry Crunch and rich dulce de leche—there is one absolute showstopper that stole the spotlight during our chat: her famed Tres Leches Mini Loaves. Perfectly balanced, exquisitely moist, and never too heavy, these mini loaves have earned a massive local following and stand as the ultimate must-try for any first-time buyer. You can catch Chelita's Desserts next at local metro-Atlanta pop-ups, community markets, and by ordering directly online. Web: https://www.chelitasdesserts.c... Follow: @chelitasdesserts07 Call: 973-216-4767a Bio: Chelita's Desserts is a premier woman-owned, family-operated cottage bakery rooted in Suwanee, Georgia, specializing in authentic Puerto Rican-inspired small-batch sweets and luxury dessert creations. Built on a foundation of authentic family traditions, cultural pride, and heartfelt hospitality, founder Lisa created the brand to preserve and share the vibrant flavors of her Latin heritage with the Gwinnett County community and the broader Metro Atlanta area. Bypassing mass-market commercial shortcuts, Chelita's Desserts relies on handcrafted, small-batch techniques using fresh, high-quality components to ensure every bite delivers a nostalgic, homemade taste experience. The bakery's undisputed signature showstopper is its lineup of Luxury Tres Leches Mini Loaves, celebrated across North Georgia for achieving the perfect balance of rich, decadent moisture without ever feeling overly dense or heavy. Alongside classic caramel-infused Dulce de Leche recipes, Lisa innovates with creative, trend-forward flavor variations including Strawberry Crunch, Cookies & Cream, Pineapple, Coconut, Red Velvet, and Lemon Pistachio. Beyond exceptional flavor profiles and magnetic presentation, Chelita's Desserts stands out for its high-touch customer service and deep community connections, making its personal-sized mini loaves and custom treats the ultimate choice for local Gwinnett County pop-up events, dessert gift boxes, teacher appreciation, corporate catering, and family celebrations. #ChelitasDesserts #SuwaneeGA #GwinnettEats #PuertoRicanDesserts #TresLechesMiniLoaf #GABakery #LatinaOwnedBusiness #AtlantaFoodies #CottageBakery #SmallBatchSweets #DulceDeLeche #GwinnettCountyFood #SuwaneeEats #AtlantaDesserts - Ready to ignite the spark that levels up your entire life? Meet Ash Brown—the American powerhouse, motivational architect, and ultimate hype-woman dedicated to your personal and professional evolution. Ash is far more than a voice in the personal development space; she is a trusted ally who delivers a masterclass in real-talk wisdom and infectious energy. Whether you are navigating a crossroads or ready to scale your grandest ambitions, Ash fuels your journey with a high-octane blend of heart and hustle.

Summer of Stein Big Brother 28 Week 3 Watch the podcast on YouTube! Big Brother 28 ramps up the drama as alliances and rivalries shape eviction week 3 in the house. Host Rob Cesternino welcomes guest Eric Stein for a Summer of Stein packed with analysis, funny moments, and a look at the shifting power structure after a week of surprising moves and classic Big Brother chaos. This episode dives into Kamu's controversial HoH reign, including the fallout from Mallory's now-infamous tea party and the big house meeting that turned a social gathering into a tense showdown. With Jason fighting back against isolation, banging pots and spilling the tea on Kamu's alliances, and the looming threat of Rick Devens' Diamond Power of Veto, the house is caught in a spiral of shifting loyalties and public confrontations. Eric breaks down why following the HoH's wishes is overrated, questions the impact of the “house” mentality, and highlights the missed opportunity to use power moves when the majority is firmly in control. Social dynamics get dissected as Lyric's nomination approach stands out, Drew and Barrett's swing-vote role comes under fire, and Lala's infamous bacon-wrapped cream of mushroom soup bites generate laughs and concern about house cooking politics. Eric Stein points out that the HoH shouldn't control the house post-veto and calls the current group's deference “feckless” gameplay. Rob Cesternino highlights Drew and Barrett's crucial role as potential swing votes and expresses frustration at their choices. Eric critiques the Have-Not twist as outdated and useless, wishing production would drop it unless it actually impacts the game. Both discuss how the majority alliance keeps stacking power thanks to Rick Devens' Diamond Power of Veto, making it harder for the outsiders. The hosts compare Mallory to past houseguests like Michelle Noonan and note her boldness and potential if she gains power. With Mallory and Jason on the block and the outsiders struggling to make a dent in the majority alliance, the house's future could hinge on one big move or surprise flip. Will anyone in the middle make a stand, or will the Icons and their allies keep holding the reins? Hear all the strategy, laughs, and inside stories by listening to the full episode. Chapters: 00:00 Big Brother theme song and intros 03:02 Path to Big Brother Unlocked feature 07:13 Drew and Julie: Eviction vote drama 11:09 Mallory's tea party confrontations 15:25 “Lame duck” HOH game shift 19:10 Jason's tea kettle rebellion 24:33 Have-Nots: Purpose and impact in BB 30:57 Diamond Power of Veto shakes house 41:16 WrestleGasm ‘85 competition arrives 48:12 Yash Patel's standout BB28 haircut 54:03 Lala's bacon-wrapped soup divides house 59:02 Lyric and Kamu: Showmance rumors 01:04:16 Outsiders struggle against BB28 majority 01:10:48 Swing votes: Drew and Barrett waver 01:14:20 BB28 Jason quotes game 01:31:07 Cooking disaster: Cream of mushroom finale Never miss a minute of RHAP's extensive Big Brother coverage! LISTEN: Subscribe to the Big Brother podcast feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!

Summer of Stein Big Brother 28 Week 3 Watch the podcast on YouTube! Big Brother 28 ramps up the drama as alliances and rivalries shape eviction week 3 in the house. Host Rob Cesternino welcomes guest Eric Stein for a Summer of Stein packed with analysis, funny moments, and a look at the shifting power structure after a week of surprising moves and classic Big Brother chaos. This episode dives into Kamu's controversial HoH reign, including the fallout from Mallory's now-infamous tea party and the big house meeting that turned a social gathering into a tense showdown. With Jason fighting back against isolation, banging pots and spilling the tea on Kamu's alliances, and the looming threat of Rick Devens' Diamond Power of Veto, the house is caught in a spiral of shifting loyalties and public confrontations. Eric breaks down why following the HoH's wishes is overrated, questions the impact of the “house” mentality, and highlights the missed opportunity to use power moves when the majority is firmly in control. Social dynamics get dissected as Lyric's nomination approach stands out, Drew and Barrett's swing-vote role comes under fire, and Lala's infamous bacon-wrapped cream of mushroom soup bites generate laughs and concern about house cooking politics. Eric Stein points out that the HoH shouldn't control the house post-veto and calls the current group's deference “feckless” gameplay. Rob Cesternino highlights Drew and Barrett's crucial role as potential swing votes and expresses frustration at their choices. Eric critiques the Have-Not twist as outdated and useless, wishing production would drop it unless it actually impacts the game. Both discuss how the majority alliance keeps stacking power thanks to Rick Devens' Diamond Power of Veto, making it harder for the outsiders. The hosts compare Mallory to past houseguests like Michelle Noonan and note her boldness and potential if she gains power. With Mallory and Jason on the block and the outsiders struggling to make a dent in the majority alliance, the house's future could hinge on one big move or surprise flip. Will anyone in the middle make a stand, or will the Icons and their allies keep holding the reins? Hear all the strategy, laughs, and inside stories by listening to the full episode. Chapters: 00:00 Big Brother theme song and intros 03:02 Path to Big Brother Unlocked feature 07:13 Drew and Julie: Eviction vote drama 11:09 Mallory's tea party confrontations 15:25 “Lame duck” HOH game shift 19:10 Jason's tea kettle rebellion 24:33 Have-Nots: Purpose and impact in BB 30:57 Diamond Power of Veto shakes house 41:16 WrestleGasm ‘85 competition arrives 48:12 Yash Patel's standout BB28 haircut 54:03 Lala's bacon-wrapped soup divides house 59:02 Lyric and Kamu: Showmance rumors 01:04:16 Outsiders struggle against BB28 majority 01:10:48 Swing votes: Drew and Barrett waver 01:14:20 BB28 Jason quotes game 01:31:07 Cooking disaster: Cream of mushroom finale Never miss a minute of RHAP's extensive Big Brother coverage! LISTEN: Subscribe to the Big Brother podcast feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!

British blues guitarist, singer-songwriter and Blues Hall of Fame inductee Will Johns has just released his sixth studio album, On Top of the World, and this September he'll publish his deeply personal memoir, Bluesdaddy: Born into Noise, Raised on Chaos and Saved by the Blues. The title says it all. Will was born into one of rock music's most legendary families. He's the son of famed producer and engineer Andy Johns, whose work can be heard on classic albums by Led Zeppelin and The Rolling Stones. His uncle is legendary producer and engineer Glyn Johns. His mother is Paula Boyd, making him the nephew of Pattie Boyd and Jenny Boyd. That also meant that George Harrison, Eric Clapton and even Mick Fleetwood were family. In fact, Eric wasn't just one of the greatest guitarists in history—he was Uncle Eric, and the man who inspired Will to play guitar. But Bluedayddy isn't a story about celebrity. It's a story about growing up surrounded by brilliance and addiction, fame and dysfunction, and ultimately finding salvation through the blues. Today, Will has built an impressive legacy of his own. He's been nominated for Best Original Blues Song at the British Blues Awards three years in a row, was inducted into the Blues Hall of Fame in Chicago in 2025, is currently touring with The Cream of Clapton Band, and this September he'll also perform at Eric Clapton's Crossroads Guitar Festival in Texas. In our conversation, we talk about what it was really like growing up inside one of rock's most famous families and finding his own voice as an artist. More in Will Johns: ⁠https://willjohns.com⁠ ⁠On Top Of The World on Spotify⁠ ⁠https://thecreamofclaptonband.com⁠ Songs from the episode: Eric Clapton "Crossroads" Will Johns "Sitting On Top Of The World" Acoustic Eric Clapton "Pretending" Will Johns "Move It" For more information on My Rock Moment, visit www.myrockmoment.com Follow us for photos and news of upcoming episodes at: https://www.instagram.com/la_woman_rocks Learn more about your ad choices. Visit megaphone.fm/adchoices

MAPS Upper Lower: https://mapsupperlower.com Code: LAUNCH for 40% off. Four day split, male and female versions, workout videos and live coaching with Cole. Three days left on this offer. In this episode the guys break down five times when machines are actually better than free weights — isolating a muscle or movement pattern, when recovery is challenged from a sport or hard training block, adding extra volume without taxing the body, advanced intensity techniques like drop sets and forced negatives, and movement patterns that gravity-based free weights simply can't replicate. Sal shares how he is now training with machines more because of jiu jitsu recovery demands. They also get into the world mile record being broken at 3:42 by a British guy, the cyclosporiasis lettuce outbreak and how it spreads, the history of the marshmallow plant and why it was removed from marshmallows, creatine erasing the performance deficit from a bad night of sleep (confirmed by an ER doctor and a nurse in Sal's life), the gym industry entering a boom with 26% of Americans now having a membership, and K-shaped gym economics where budget and premium gyms are crushing the middle. Then they coach live callers submitted through mplivecaller.com.  SPONSORS Olipop: https://drinkolipop.com/MINDPUMP Buy any two cans in store (any flavor, any retailer) and they will pay you back for one. Cream soda discussed on air. New blue can design.   Legion (creatine): https://buylegion.com/mindpump Code: MINDPUMP for buy one get one 50% off (new customers) or 20% cash back (returning). Creatine discussed on air for sleep deprivation performance — 15 to 20g on bad sleep days.   LINKS Submit a live caller question: https://mplivecaller.com Mind Pump Store: https://mindpumpstore.com Maps Fitness Products: https://mapsfitnessproducts.com Instagram: @mindpumpmedia   0:00 - Intro 2:19 - 5 times machines are better than free weights 3:02 - Reason 1: Isolating a muscle or movement pattern for bodybuilding or corrective exercise 7:44 - Reason 2: When recovery is challenged from a sport or hard training block 12:47 - Reason 3: Adding extra volume without additional recovery cost 14:29 - Reason 4: Advanced intensity techniques — drop sets, forced negatives, partials and failure training 17:26 - Reason 5: Movement patterns that free weights and gravity cannot replicate 19:41 - Olipop, marshmallow root history and the cyclosporiasis lettuce outbreak 26:03 - Creatine erasing the performance deficit from bad sleep — ER doctor and nurse confirm it 30:05 - Sal's racing days, exhaust culture and why speed limits exist despite 800hp cars 50:55 - Gym industry entering a boom — 26% of Americans have a membership and attendance is at an all-time high 56:03 - K-shaped gym economics — budget and premium gyms are crushing the middle 1:00:19 - Caller: Nick (California) — contractor with wildly inconsistent schedule, undereating, gets coaching referral 1:16:33 - Caller: Rachel (England) — 58 years old, strong, lean, doesn't think she looks like she lifts 1:24:57 - Caller: Tyler (Washington) — 25 years old, feeling lost, Hashimoto's, dislocated shoulder, PCL tear, gets MAPS Symmetry 1:38:36 - Caller: Jenna (Wisconsin) — hip flexor follow-up, getting stronger, asks about next program after Symmetry, gets MAPS Strong

Welcome back to Crawlspace. In this new episode Tim Pilleri & Lance Reenstierna scoop up a summer special, digging into the fascinating and delicious history of the greatest ice cream flavor ever invented, Cookies 'n Cream. Sit back and enjoy! The music for Crawlspace was produced by David Flajnik. Listen to his music here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.pond5.com/artist/bigdsound.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow Crawlspace: IG:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/Crawlspacepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TT:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@crawlspacepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ FB:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/Crawlspacepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ X:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/crawlspacepod.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Spotify:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://open.spotify.com/show/7iSnqnCf27NODdz0pJ1GvJ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Youtube:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/crawlspace⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Apple:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasts.apple.com/us/podcast/crawlspace-true-crime-mysteries/id1187326340⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow Private Investigations For the Missing Please donate if you can: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://investigationsforthemissing.org/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://piftm.org/donate.⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/PIFortheMissing⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/PIFortheMissing/⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/investigationsforthemissing/⁠ Check out our entire network at⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://crawlspace-media.com/. Sources for this episode: https://www.foodrepublic.com/1292651/hydrox-oreo-creme-cookie-history/ https://en.wikipedia.org/wiki/Steve%27s_Ice_Cream https://www.sdstate.edu/dairy-food-science/sdsu-dairy-bar/history-sdsu-ice-cream https://sdsucollegian.com/18440/news/40-years-of-flavor/ https://icecreamuniversity.org/pages/about https://www.backthenhistory.com/articles/the-history-of-cookies-and-cream-ice-cream https://www.trademarkia.com/cookies-n-cream-cookies-n-cream-73315746 https://www.thetakeout.com/1776579/blue-bell-invent-cookies-n-cream/ https://www.cbsnews.com/news/a-sweet-job/ https://en.wikipedia.org/wiki/Cookies_and_cream https://southdakotamagazine.com/2015/06/15/cookies-and-cream/ Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, we sit down with Stassi Schroeder Clark — three-time New York Times bestselling author, reality TV veteran of over two decades, and star of the new Hulu/Freeform series House of Stassi.Stassi gets honest about red carpet prep, GLP-1s and Botox. Plus, she also breaks down her go-to self-tanners, the one foundation she reaches for when doing her own makeup, and how becoming a mom has completely changed her relationship with body image.Tune in to hear:Why Stassi says she'll “never leave the house not looking done”—and the beauty rule she learned from Lisa VanderpumpHer “marinating in your uglies” method for prepping before a big event, and why she swears by itThe self-tanners she reaches for, including her go-to when doing it herselfHer honest take on GLP-1s, and why she thinks it's “the new Botox conversation”How her body image and relationship with the scale changed between her two pregnanciesHer go-to makeup routine when she's not working with her makeup artist, Carly FisherWhy she says no to a beauty line, despite the offers, and the surprising space she'd actually want to launch intoA first look at what's ahead on House of Stassi, including old friendships resurfacing on camera!

We encourage you to power through Jason and Nick having a difficult conversation on dynamic pricing of movie tickets. It get a little hairy but is followed by some fun bonus Odyssey nitpicks, an impromptu review of Masters of the Universe, and finally some Lebron James + Tony Romo sports talk.Bonus episodes available at patreon.com/jasondick or https://creators.spotify.com/pod/show/jason-dick/subscribe

The squad attempts to mediate a scandalous Homie Helpline where Rosa must decide if she's skipping her annual summer hookup in Rosarito to prove she's truly ready to marry her "perfect" boyfriend.

01. Club De Combat - All The Single Ladies 02. Spoofang - South Side 03. Roel, Mns (Ita) - About Listening 04. Bagdie - Move It 05. Leyo, Native - Wake Up 06. Leyo - Banana 07. Leo Riva - Respect 08. Dan Ojeda, Jaii O - Get Down Tonight 09. Chinonegro, Andre Butano - Check Out 10. Nimino, Claptone - I Only Smoke When I Drink 11. Re-Tide, Daniel Jaze - Don't Need U 12. Mo'Cream, Sebb Junior - Sugar 13. Dj Christian B - Rising 14. Man Without A Clue - In Full Effect 15. Ame, Busiswa, Tsha - Pha Na Pha 16. Carlo Caldareri, Chemars - First Of Many 17. Steve Robinson (Uk) - Hey Bass Kids 18. Flatty Tatcher - Time Machine 19. Luis Bravo, Sunfloat - Raw Clicks 20. Gousso - Gimme 21. Chemars - I Got The Music 22. Eisen - Silhouette 23. Laurent Simeca - Funky Sound 24. Goosey - Bodyshake 25. Zetbee - Givin' Me A Rush 26. Thomas Newson - Passion 27. Dj Accia, Seramasamy, Swatkat - Make it Down 28. Ossie - That's a Vibe 29. Claus Casper, Freiboitar - Savage Strings 30. 2 Good Souls, Roland Clark, Martijn Ten Velden - Death of Technics 31. Hellmate, Santiago & Carlitos, Chantal Lewis-Brown - Show Me Love 32. Sharam, Millean - Party All The Time 33. Juliet Thurbz - Rich Man 34. Dj Tennis, Ashee - I Wanna Know 35. Thonis - Shifting Realities 36. Michel De Hey, Job De Jong - Get On Up 37. Paolo Solo - Basement 38. Burnr - Grand Tech Auto 39. Jayc, Christo - D & C 40. Chris Damon - The System 41. Lightleak - Mambos 42. Leyo, Thierry Ganz - Dance Dance 43. Kevin Yost, Mo'Cream - Messing With My Soul 44. Kevin Andrews - I Cant' Wait 45. Mattei & Omich, Bro Berri - Funk You Up 46. Mochakk - Maria 47. Kyle Icardi - Rock Your Body 48. Samo - Better For Me 49. Harlem Dance Club, Hdc - Secrets 50. Luca Garaboni, Fabiola Osorio, Marco Lys - Nino 51. Tony Romera, Jamie Coins - Bounce Bass 52. Ashanti, Ja Rule - Always On Time (Proppa Treatment) 53. Bell Mesk, Steevie Milliner - Check 54. Erre - UNODOSTREZ 55. Josh Butler - Only Eight 56. Raffa Guido, Hills - Famax 57. Stogov - Cazador 58. Chico Rose - Take Our Time 59. Paul Johnson, Dan Heale - Get Get Down 60. Ridney, Luca Guerrieri - Luv Musica 61. Jdhsbdy - LET ME GO 62. Random Soul - Mesmerizing 63. Leyo, 3Ddy - Safe To Say 64. Jason Cadden, Olly K, 0Ne4Rm - My Obsession 65. Toomy Disco - Mind Over Matter 66. Luke Alessi - Pay To Play 67. Jaded, Indira May - Mirror 68. Stvn Leon - Gimme Vibes 69. Chinonegro - Funky Beat 70. Johan S, Divine (Nl) - Do Me No Wrong 71. Agent Stereo - L.A. 2 Chicago 72. Obscure Shape, Urban Cc, Traumer Stop - Mana 73. Delacour, Natalie Maida - Soul Ties 74. B&S Concept, Zetbee - Memory 75. Central Cee, Sammy Porter - Doja 76. Kaddu - De Dro 77. Wza - U Know Somethin'

Mens Room Question: What was the awkward or embarrassing moment created by a parent or child?

In Victorian England, a serial killer preyed on sex workers and other vulnerable women, targeting the people society was least likely to mourn or protect. But unlike the infamous Jack the Ripper, whose identity remains one of history's great unsolved mysteries, Dr. Thomas Neill Cream had a name, a medical degree, and a chilling willingness to use both. Cream weaponized his professional knowledge, exploiting the trust his victims placed in him as a physician to devise methods that were slower, more calculated, and in many ways more sinister than anything the Ripper was known for. When he was finally caught, the case against him didn't just end his reign of terror — it helped shape the legal landscape for decades to come.

Griffin's favorite dermis defense ointment! Rachel's favorite Everyone Can Enjoy Poetry poet!   Music: “Money Won't Pay” by bo en and Augustus – https://open.spotify.com/album/7n6zRzTrGPIHt0kRvmWoya   Asian Pacific Environmental Network: https://apen4ej.org/our-work/ Help support this show and unlock bonus content! Become a member at https://maximumfun.org/joinwonderful