Podcasts about Cheddar cheese

You recently had a baby and your wife has a surplus of breast milk, but what should you do with it? Pour it down the drain or treat yourself to a luxurious spa like experience? How much cheese can one man eat? Is sharp cheddar cheese the best of all the cheeses? Who is the father of cheddar? Kyle and Jheisson answer these questions and more as they dive down the rabbit hole of Wikipedia exploring milk baths, cheddar cheese, and the management of hoses! The students at Wiki U are coming to the end of their fall semester and with finals right around the corner it's time to get dialed in! We've partnered with Magic Mind, the all natural shot that improves mental performance. For a limited time Magic Mind at 50% off with the Black Friday offer, available only through my link until December 6th: https://magicmind.com/wikibfWe love Magic Mind because it is a nootropic drink known for its unique combination of ingredients, including matcha, lion's mane mushrooms, ashwagandha, and Rhodiola rosea, which contribute to its benefits of enhanced focus, stress reduction, and energy boost. We're not alone in our love of this little green elixer- Customer reviews frequently praise its effectiveness in improving productivity and cognitive function, with many going for the subscription option using our unique promo code wikibf for 50% off! Magic Mind stands out for its blend of adaptogens and sustainably sourced components. Its benefits and ingredients make it a top choice for those searching for nootropic drinks and effective alternatives to traditional energy boosters. Get dialed in today! TikTok: https://www.tiktok.com/@wikiuniversity YouTube: https://www.youtube.com/channel/UCmPDDjcbBJfR0s_xJfYCUvwInstagram: https://www.instagram.com/wikiuniversity/Music provided by Davey and the Chains

In this episode of Monthly Spooky, we dive into a mix of spooky tales and seasonal anecdotes with hosts Henrique and Michelle. Kicking off the conversation, we ponder the unsettling occurrences of deep-sea fish washing up along the California coast. This phenomenon leads us to reflect on whether such events hold any ominous significance, touching on folklore that suggests strange marine activities could foretell disasters. The hosts then transition into a light-hearted discussion about Halloween, sharing personal stories about their celebrations and experiences with trick-or-treaters. Hnrique recounts how his neighborhood has become vibrant with kids during Halloween, contrasting it with his childhood memories of sparse trick-or-treating. He joyfully describes his approach to candy distribution and how he creatively scares younger trick-or-treaters while maintaining the festive spirit. As the episode progresses, spooky news takes center stage, where Henrique and Michelle explore a range of odd stories including a trending viral incident involving a ghost making an inappropriate advance at a paranormal investigator. They analyze the humorous yet unsettling situation, debating what constitutes an acceptable ghostly request versus one deemed inappropriate. The discussion shifts to a giraffe that mistakenly tossed a toddler during a safari visit, provoking anecdotes about animal antics during encounters at wildlife parks.In a fascinating segment, Henrique shares about a peculiar incident involving a warehouse heist of high-value cheddar cheese in the UK, detailing the bizarre lengths the thieves went to for this unassuming product. The playful banter continues as they juxtapose the seriousness of a cheese heist with light-hearted commentary about the seemingly absurd nature of it.As the conversation turns toward Christmas, the duo shifts gears to share allegedly true paranormal stories associated with the holiday season. They explore eerie legends, including spectral sightings and ghostly hauntings tied to Christmas festivities, wrapping up with their thoughts on what makes Christmas so uniquely spooky. The hosts conclude the show by engaging in light-hearted speculation regarding their ghost tales assessment, considering public opinions and reactions to their stories. Throughout the episode, listeners are invited to reflect on their own spooky encounters while enjoying the holiday spirit through the lens of paranormal lore, culminating in a rich tapestry of holiday stories and adventures that blend laughter with chills. This episode encapsulates the intersection of holiday nostalgia and the thrill of the unknown, leaving audiences with a delightful sense of seasonal spookiness.Support Us and Get Bonus Shows on Patreon!Contact Us/Submit a Storytwitter.com/WeeklySpookyfacebook.com/WeeklySpookyWeeklySpooky@gmail.comMusic by Ray Mattis http://raymattispresents.bandcamp.comExecutive ProducersRob FieldsMark ShieldsBobbletopia.comProduced by Daniel WilderThis episode is sponsored by HenFlix.com

This week, Juliet and Jacoby rejoice at the potential end of the broken McFlurry machine, discuss the foods we eat based on Cash App emojis, and try to figure out why cases of scurvy have reemerged. For this week's Taste Test, they try a classic Uncrustable. Finally, they share their Personal Food News and react to some Listener Food News. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 646-783-9138 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Broccoli and Cheddar cheese have been paired together successfully in all kinds of different ways. Here is another example of the winning combination in a rich, smooth soup that comforts and warms. On a cold day, it makes the perfect bowl, with a panini or sandwich, or a simple fresh roll. If you are looking for different ways to have that all-important intake of a cruciferous green, this is a tasty one, and the soup is easy to assemble: The base can be made up to 2 days ahead.

Today's recipe is Easiest Chicken Stuffed Peppers.Here are the links to some of the items I talked about in this episode: #adStuffed Poblano PeppersBuffalo Chicken Stuffed PeppersGreek Stuffed PeppersLarge and Small Mixing BowlsCutting BoardChef's KnifeBasting BrushBaking SheetAll New Chicken CookbookThis episode was also published in November, 2022.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

ダンキンドーナツはボストン発祥だそうです。 ・米国人にとっての国民食、マケンチーズを模したヌードル。 ・チェダーなスープ、というかソースがクセになる、らしい。 ・麺は、まあオマケ的な。

Dr. Don and Professor Ben talk about the risks of consuming raw milk cheese made with milk containing highly pathogenic avian influenza (HPAI) virus. Dr. Don - not risky

Click here to take a quick survey: https://bit.ly/2E3hR5Q Click here for a written transcript of this episode: https://tinyurl.com/y5kpdxak

Episode 55: An Elegant Low Stress Christmas Dinner Menu   Join host Kristie LaLonde in this special holiday episode of The Happy Hostess Podcast, where she guides you through the art of creating an elegant yet stress-free Christmas dinner menu. Kristie shares her expert tips and hand-picked recipes for a memorable feast that will impress your guests without leaving you frazzled in the kitchen. From a mouthwatering appetizer to show-stopping main course and a delicious dessert, you'll discover the secrets to hosting a sophisticated Christmas dinner without breaking a sweat. Tune in to ensure your holiday gathering is filled with delightful flavors and cherished moments. It's the perfect episode to make your Christmas celebration a delicious and stress-free success! Resources Mentioned:   Lydia Menzies Party Week Christmas Tree Tea https://lydiamenzies.com/party-week-christmas-tree-tea/   Sally's Baking Addiction Cranberry Sauce Recipe:https://sallysbakingaddiction.com/cranberry-sauce/   Pioneer Woman's Burgundy Mushrooms Recipe: https://www.thepioneerwoman.com/food-cooking/recipes/a9476/burgundy-mushrooms/   Au Gratin Potatoes : Note*  I like to substitute cheeses in the recipe.  Gruyere and Parmesan are delicious as well instead of Cheddar Cheese. https://www.allrecipes.com/recipe/15925/creamy-au-gratin-potatoes/   Amy Hannon's Roasted Brussel Sprouts with Honey Balsamic Glaze:https://books.google.com/books?id=79WdEAAAQBAJ&pg=PA143&lpg=PA143&dq=amy+hannon+roasted+honey+brussel+sprouts&source=bl&ots=48qhhDHZ-K&sig=ACfU3U15sPBfyBve7ZadtYNALhczt_2dcw&hl=en&sa=X&ved=2ahUKEwizjPK5h-WCAxVHrokEHZPDCLIQ6AF6BAgIEAM#v=onepage&q=amy%20hannon%20roasted%20honey%20brussel%20sprouts&f=false   Happy Hostess Link: Instagram: https://www.instagram.com/happyhostesscollective/  

Join your host Brittany, a passionate cheese enthusiast, as she visits Shelburne Farms to meet up with Tom Perry, who works at not only the Cheese Sales Manager, but also taught Brittany's cheese sensory course at UVM. Together, they embark on a journey through the world of Shelburne Farms' cheddar, tasting three remarkable varieties: 6-months aged, 2-years aged, and a clothbound style.In this episode, the focus is not just on savoring these fine cheddars but also on exploring unconventional pairings. One unexpected twist they delve into is pairing the cheddars with Vermont's beloved maple syrup - also from Shelburne Farms! The surprising harmony between the tangy, citric cheddars and the sweet, golden maple syrup is a true pairing revelation.Discover the chracteristics of each cheese's flavor profile, the craftsmanship behind their creation, and the art of pairing them with delightful companions. Whether you're a seasoned cheese connoisseur or a novice looking to expand your palate, we can all agree that a little cheddar makes everything better.Featured Shelburne Farms' cheeses:6-month cheddar: mild, creamy crowd pleaser2-year cheddar: citric, strong & sweetClothbound cheddar: nutty, meaty, crumblyCheese Events:10/4: Mezcal & Cheese pairing hosted by Julia Gross (@cheesemongeratlarge) at Yolanda Mezcalria with Miss Agave in Miami, FL10/5: The B's Cheese (Summit, NJ) - Cheese tasting & BYOB charcuterie board making class10/7: Little Falls Cheese Festival (Little Falls, NY)10/8: Meeting of the NY Cheese Council in the Little Falls area10/8: Life. Love. Cheese. at Idle Hands Tap Room (Malden, MA) - Raclette Pop Up (ft. Jasper Hill Whitney) 10/13: East Side Cheese (Providence, RI) - Taste of Switzerland class, their first class!10/14: Virtual - Saving Real Organic, hosted by Real Organic & Church Town Dairy

Newstalk's own, Simon Tierney joined Kieran Cuddihy for the series 'The Shopping Trolley Hotline'. The series will give listeners pause when they're filling their trolleys, to consider their options. This week Simon and Kieran take a look a some of the options for cheddar cheese on the shelves...

Emily and Richard are the highlight of this episode.Lorelai perfected the art of "sitting" and we have a hot take on what the future 'could' hold.Rory on the other hand, was not herself in at least two scenes.  And, we don't like it.Logan has some real highs and lows in this episode.  And, a questionable outfit choice!We've got thoughts on Paris, Mitchum, and onions in martinis!See omnystudio.com/listener for privacy information.

In episode 199  Marco, Tim, and JB recap the fights between Muhamed and Burns and the championship fight between Cejudo and Sterling. We talk about Francis Ngannou post UFC possibilities and whether or not he has fumbled the bag. Marco learns about horse meat at the banya, we reminisce about an jersey diner, we talk about ONE FC being a real showcase of different martial arts, Mark Zuckerberg competing in Jiu Jitsu and we answer questions about teaching, strength and conditioning, and whether we would rather be stabbed or burned to death. 

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For Video Edition, Please Click and Subscribe Here: https://www.youtube.com/live/jXHLKM1UDw4?feature=share The difference between successful people and very successful people is that very successful people say ‘no' to almost everything.” – Warren Buffett Jerry Torre fled an abusive father to tend to the neatly manicured lawns of socialite mansions in East Hampton, New York. He rode his bike a different way than usual one day and approached a house where the hedges in front were so overgrown that only two peaks of the gabled roof beyond it were visible. This house belonged to Mrs. Edith Ewing Bouvier Beale and her daughter Edith Bouvier Beale, aunt and first cousin, respectively, of Jacqueline Kennedy; descendants of a well-bred New York family, whose names were found in the Social Register and on invitations for coming out parties and debutante balls. Today, of course, Mrs. Edith Ewing Bouvier Beale and her daughter Edith Bouvier Beale are more commonly known as Big Edie and Little Edie. And they are known not for being in society, but rather for shunning all of society when high society wouldn't accept their eccentricities. They chose instead to hole up in a neglected East Hampton mansion for more than twenty-five years, only opening to door to a few guests, one of whom was Torre. They were made famous, along with Jerry, and that rotting mansion called Grey Gardens, by the 1975 Albert and David Maysles documentary of the same name that became a cult sensation. So grab some Cheddar Cheese and join Zachary Ford and I as we celebrate The Marble Faun of Grey Gardens. 

Aliceson Bales of Bales Farm, Mosheim, Tennessee, with her cookbook, shares with us the cooking aspects and nutritional properties of lard from pasture-raised animals. Aliceson also shares a recipe for her white cheddar pimento cheese from her cookbook “Bales Farm Cookbook” with the forward written by Dolly Parton. Marshall Bales, currently 15 years old and the 6th generation to farm on Bales Farm, shares how he started his egg program on Bales Farm. Molly Rochelson and Sally Buice from the musical group The Montvales talk about their group. In addition, Sally shares how she makes her biscuits. She at one time was the biscuit queen for Cruze Farm Dairy!⁣

"Kale and Cheddar Cheese Galette Who says pie has to be sweet? This savory kale galette is the perfect side dish, and the whole thing comes together in under an hour. Now you can look forward to eating your greens. RELATED 7UNEXPECTED SIDE DISH RECIPES YOU NEED THIS THANKSGIVING PREP COOK TOTAL SE" "--START AD- #TheMummichogblogOfMalta Amazon Top and Flash Deals(Affiliate Link - You will support our translations if you purchase through the following link) - https://amzn.to/3CqsdJH Compare all the top travel sites in just one search to find the best hotel deals at HotelsCombined - awarded world's best hotel price comparison site. (Affiliate Link - You will support our translations if you purchase through the following link) - https://www.hotelscombined.com/?a_aid=20558 “So whatever you wish that others would do to you, do also to them, for this is the Law and the Prophets."" #Jesus #Catholic. Smooth Radio Malta is Malta's number one digital radio station, playing Your Relaxing Favourites - Smooth provides a ‘clutter free' mix, appealing to a core 35-59 audience offering soft adult contemporary classics. We operate a playlist of popular tracks which is updated on a regular basis. https://smooth.com.mt/listen/ END AD---" "RVES 20 MIN 20 MIN 1 HR 4 SERVINGS Ingredients 1 store-bought refrigerated pie crust 1 egg 2 tablespoons water ⅓ cup shredded white cheddar cheese 2 tablespoons olive oil 1 bunch leeks, thinly sliced 1 large bunch kale, roughly torn Salt and freshly ground black pepper ⅓ cup grated Parmesan cheese GET INGREDIENTS Powered by Chicory Directions 1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. 2. On a lightly floured surface, roll out the pie crust until it is about 10 inches in diameter. (A standard packaged pie crust is 9 inches, so lightly roll it out to flatten it and make it a bit bigger.) 3. In a small bowl, whisk the egg with the water to combine. Brush the pie crust with the egg wash and then sprinkle the cheddar in an even layer on top. Transfer to the prepared baking sheet and refrigerate, uncovered, while you prepare the filling. 4. In a large sauté pan, heat the olive oil over medium heat. Add the leeks and sauté until tender, 1 to 2 minutes. Add the kale in handfuls and sauté until wilted before adding more. Repeat until all the kale is added and the mixture is very soft. Add salt and pepper. Let cool to room temperature. 5. Take the pie crust out of the refrigerator and pile the kale mixture in the center of the crust, leaving about 1 inch uncovered around the edge. 6. Fold the edge of the dough up and over the kale to encase the filling around the perimeter. 7. Lightly brush the egg wash onto the edge of the crust. Sprinkle the Parmesan cheese over the filling and crust in an even layer. 8. Bake until the crust and cheese are golden brown, about 25 to 30 minutes. Let cool 15 minutes before slicing and serving. https://www.purewow.com/recipes/kale-and-cheddar-cheese-galette-recipe?utm_source=Sailthru&utm_medium=email&utm_campaign=Recipes_November_17_2022&utm_content=B&utm_term=recipes "

Berlin und Hipster, das ist eine Tautologie. Max befindet sich die nächsten 2 Monate in unserer Hauptstadt und berichtet von den Erfahrungen eines Münchners in der Großstadt. Wir reden über das Elend, das sich in Deutschland "Komiker" nennen darf und wieso berufsmäßig lustige Menschen häufig keinen Sinn für Humor haben. Über Egos und Größewahn unter deutschen Komiker-Auslaufmodellen und darüber, dass man vor allem in dieser Branche aufhören sollte, wenn es am besten ist. Am wichtigsten in dieser Folge aber Fabrizios Feldversuch bei Burger King, den er glücklicherweise ohne Lebensmittelvergiftung überstanden hat. Kann der Cheedar Cheese Lover wirklich einem Big Rösti Konkurrenz machen?

Colt and Robert bring you a weird one...sorry...but you need this.Be kind! Thank you for your support.Peace.

New Slang You Hate, Am I The Jerk, Do It Bitch, Cheddar Cheese on Apple Pie, What Strong Opinion Do You Have, Scams and Best Colleges in Florida

The show OPEN... Apple Pie... Tom's Chef salad... "11 Minutes"... and Tyler from Paso Robles wins!

Have you ever had cheddar cheese on your apple pie?

No one is safe from this man's tongue - Steve Allen takes to the airwaves on LBC every Monday to Friday morning from 4am. Hear all of Steve's show with the news & travel taken out.

Smell the hay, meets the cows and hear the skylarks on Quicke's farm in Devon where they produce award-winning cheddar cheese using traditional methods. Tanya Jackson meets farmer and cheesemaker Mary Quicke and discovers that some of the secrets to producing great-tasting cheese lie in the way Mary works with nature and her landscape. Image from Getty.Later in the Plodcast, the team test whether Devon's method of eating scones (cream first then jam) is superior to that of Cornwall (where the jam goes on first). And we hear from folk singer Original Spruce who has written a song celebrating the wild wonders of Martin Down and we include some of this sweet song in the Plodcast. To listen to the whole song and see the video of Martin Down, visit You Tube.As ever, you can contact the Plodcast team on editor@countryfile.com See acast.com/privacy for privacy and opt-out information.

Have you ever wondered how American Cheese got its signature sheen, or why it doubled cheese consumption in America?! Well, we learn a lot more than that when taking a bit out of this stateside treasure! Don't miss out on my PERFECT grilled cheese tip at the end!

Will and Whipple are back with the most somber podcast of the season… which still takes place after a winning week and a split in Tampa - Which lineup holes can the team tolerate? - Can the pitchers sustain their success? - Who do we trust in the bullpen? - Is this 2021 all over again? - Can you stay at 10/10 confidence? - I love you Miguel Andujar

This week, the guys just get to talking. Josh has some annoying updates about his ongoing problems with digital burglars, but he's got some Better Business Bureau backup on the way. However, FanDuel might have debt-collecting bounty hunters on the prowl to get even more money out of Josh. Evan is sleep deprived and a little all over the place, but he still knows how to skirt the boundaries of the education system. Evan has also had some cheese problems! However, they make for a good laugh and a fun story. The guys also talk about the Wordle phenomenon, other stuff, and give both Fact of the Week and "sticking it to the man" tidbits in here too. Enjoy!

cheddar cheese, pop culture 1958, jerry springer, stockard channing, peter gabriel, george segal, the monkees, chuck yeager, tennessee ernie ford, jessie james 1st bank robbery, record low temps across america,

You Tried Dat?? continues their exploration of more Asian snacks this week, trying out Aerial Rich Cheddar Cheese, Calbee Jagarico Original Potato Snacks, and Strawberry Meito Puku Puku Tai Fish Shaped Wafers.  They also discuss epic ant invasions and entirely too much honey before playing a 2022-themed version of Dis or Dat. Follow us on Instagram to see pictures of the snacks @youtrieddat.

Hello and welcome! Today on the show we're cheesier than usual with a troubling trifecta for Eric's intestines.

It's Halloween!  And you know what that means: it's time to eat worms and crickets.  You Tried Dat?? features three bug-based snacks this week by Hotlix: Orange Worm Suckers, Sour Cream and Onion Crick-ettes, and Cheddar Cheese Larvets.  Which will have the tastiest torso?  They also discuss pumpkin hunting, workplace pranks, and Jack the Ripper's second career as a cyber villian. Follow us on Instagram to see pictures of the snacks @youtrieddat.

David from New York Mills is not awake enough for breakfast

Larry and Chris discuss veterinary alternatives to common sense, Cheetos flavored chips and the Nirvana baby.  Enjoy!

This quintessential English cheese has a history cut with myth, fraud, and war. In this classic episode, Anney and Lauren dig into the science and history of cheddar cheese. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Ladies and Gentlemen, strap yourselves in because you are in for a wild and crazy ride! On this episode of the “I Love Grandpa” Live studio sessions, Eric and I dive into the world of Crack, yup, that CRACK. The same one your Grandma uses on Friday night to get her bingo on! BUT we of course discuss the most important topics in today's news as well! We cover the End of the Afghan War, Chinas ban on Cheddar Cheese, the Malaysian Sun bear cough syrup epidemic and the death of beloved child actor, Chi Chi Del Taco. Security Halt Podcast and I Love Grandpa is proudly sponsored by: Hunter Performance Automotive located in Northern Colorado. They do everything from suspensions, turbo kits, super chargers, TO FULL ON Engine Swaps! Hit them up today and tell them Gregs mom sent you! Call 970-396-1081Are you tired of subpar patches? Do you want quality leather goods? Well your search is over! Grab your phone, go to Instagram and look up Hammer 41 Leatherworks and checkout what my man Merryll is cooking up for you! For your very own custom order email hammer41leatherworks@gmail.com. MY MAN IS SURGICAL WIT DAT SEWING MACHINE SO HIT HIM UP NOW!! LASTLY but certainly not least, If you live in Northwest Florida and are looking for custom artisanal wood work, look no further. “By a Warriors Hands” is the only custom wood working artist that you need. Chris has an impressive resume and catalog of completed work that is sure to take you breath away. Chris and his design team will take on your next project and deliver you the finished piece of your dreams! You can reach Chris at 864-986-9584 or on Facebook at “By a warriors hands”If you or anyone you know wants to sponsor the Security Halt podcast send us your info at sechaltpodcast@gmail.com

“Josiah was eight years old when he became king… “And he did what was right in the sight of the Lord, and walked in all the ways of his father David; he did not turn aside to the right hand or to the left.”2 Kings Chapter 22:1-2And then we go to the Gospel of Matthew:“Assuredly, I say to you, unless you are converted and become as little children, you will by no means enter the kingdom of heaven.” The Lord then says: “Therefore whoever humbles himself as this little child is the greatest in the kingdom of heaven. “ Matthew 18:3I have a grandson by the name of Josiah. The Lord is looking today for child-like faith, not childish faith, no - child-like faith. Jesus says whoever humbles himself like a little child will be the greatest in the kingdom of heaven. The Lord is simply looking for men and women who will obey His written word with no arguments and no questions. It must hurt the Lord when He sees His children always questioning the authority of the Bible.You see, King Josiah did exactly what the Book said and that is why He is one of the greatest kings who has ever lived. We believe the lies and the exaggerations of the news and media without question but we are always questioning the Bible.You know, I remember when my son was a small boy he would trust me completely, because he loved me and he knew that I would never allow anything or anyone to hurt him. If I said to him, “The moon was made out of cheddar cheese”, he believed me! If Neil Armstrong had said, “Fergie, I've actually walked on the moon and it is just made of rock and dust”, he would have innocently said, “No sir, my dad said that it is made of cheese.” It all comes down to one word at the end of the day, doesn't it? Faith... to have faith.Today are you going to have child-like faith in the word of Jesus or are you going to doubt the love of God, the love that He has for you? Remember, He died for you and me on the Cross of Calvary so that we, if we believe, will have eternal life with Him.God bless you this Sunday, as you take the Word of God literally... as it is written.

Kia ora,Welcome to Wednesday's Economy Watch where we follow the economic events and trends that affect New Zealand.I'm David Chaston and this is the International edition from Interest.co.nz.Today we lead with news interest rate signals are moving a lot today as perceptions of risk change in many directions.But first, today's dairy auction has brought quite a sharp shift lower in overall prices. They were down -3.6% in US dollars from the prior even two weeks ago, although with the lower exchange rate the decline in New Zealand dollars was 'only' -2.1%. SMP fell a hard -7.0% and Cheddar Cheese by -9.2%. The dominant-volume WMP fell by -3.0%. Since the +15% jump in early march, these prices have depreciated by a net -7.3% since, essentially cutting away half that March gain. The shift lower today will no doubt have analysts reassessing the 2021/2022 farm gate payout forecasts.Also slipping more than expected is the closely-watched ISM services PMI in the US for June, although its fall is from a record high in May. This is a story about supply-chain constraints with severe difficulties getting supplies and sky high prices. Amongst the data, the employment index turned to contraction. It was data that undermined benchmark bond yields when it was released. The companion Markit services PMI also fell (and also from a record high) but it didn't show the jobs pullback.In Europe there was also a much sharper than expected reversal of business sentiment in Germany, although it should be noted that the view of current conditions is still quite upbeat.And EU retail sales volumes rose a bit more than expected in May from April, and that makes them +6.5% higher than in May 2019.The Taiwanese unemployment rate rose in May more than expected and mainly due to the pandemic re-emergence in that month. It actually jumped back to the pandemic peak level as they had in May 2020, or 4.1%.In China, after decades of dancing around the issue, it looks like they are preparing to raise their retirement age, which currently is among the world's lowest at 50 for blue-collar female workers, 55 for white-collar female workers, and 60 for most men.In Australia, their central bank yesterday held its cash rate at 0.1% but moved to scale back its massive AU$237 bln program of crisis quantitative easing. Their weekly additions of +AU$5 bln will now be lowered to +AU$4 bln as the first step. Markets responded by bring forward their expectations of a rate hike there - to June 2023 (and far, far later than the November 2021 rate hike expectations in New Zealand).In Sydney will have another week of ‘lockdown lite' as the NSW government tries to make it the city's last. But it's a gamble.We should also note that yesterday, the one year New Zealand swap rate surged +7bps higher and the two year was up another +8bps. That makes the rise since the beginning of June +22 bps and +30 bps respectively. This will have bank mortgage pricing people pulling out their calculators.The UST 10yr yield starts today at 1.37% and down a sharp -6 bps after their long holiday weekend. The price of gold is now at US$1795/oz which is up +US$3/oz from this time yesterday.Oil prices have fallen quite hard today, down by -US$3. In the US they are now just under US$73/bbl, while the international Brent price is now just over US$74/bbl.The Kiwi dollar opens today just on 70.1 USc and marginally lower than this time yesterday. The interim rise we saw yesterday afternoon has now all vanished. Against the Australian dollar we are slightly firmer at 93.6 AUc. Against the euro we are little-changed at 59.3 euro cents. That means our TWI-5 starts today unchanged at 72.9.The bitcoin price is now at US$33,831 and recovering +1.2% from this time yesterday. Volatility in the past 24 hours has been a moderate +/- 2.8%.You can find links to the articles mentioned today in our show notes.And get more news affecting the economy in New Zealand from interest.co.nz.Kia ora. I'm David Chaston and we'll do this again tomorrow.

CHICKEN CORDON BLU CASSEROLE Ingredients 2 Tablespoons Butter ½ cup Yellow Onion, diced 3 cloves Garlic, minced 1 Tablespoon Olive Oil 1 teaspoon Dried Thyme ½ teaspoon Garlic Powder 2 ½ cups Chicken Broth 1 ¼ cups White Long Grain rice, uncooked 10.75 oz. Cream of Chicken Soup ½ cup Sour Cream 1 cup Milk 2 teaspoons Dijon Mustard 1 cup Cheddar Cheese, shredded 1/3 cup Parmesan cheese, grated 1 cup cooked chicken 8 oz. ham steak, or 1 cup diced ham 9 slices Swiss Cheese Topping 1/3 Cup Seasoned Breadcrumbs 1 Tablespoon Melted Butter Instructions Prep Work Place the rice in a strainer and run it under cool water for 1 minute. This rids it of excess starch which will help to prevent it from sticking to the bottom of the pot when cooked. Shred the cheese and set aside, it will melt better if it's not cold when added. Avoid packaged shredded cheese as it contains cellulose which prevents it from melting well. This is the brand I prefer for cheddar. Avoid using extra sharp or aged cheddar. If using uncooked chicken, diced it and season with salt and pepper. Sauté in butter until golden and cooked through. Set aside. Measure out remaining ingredients prior to cooking. Cooking Instructions Preheat oven to 375 degrees. Melt 2 Tablespoons butter and add the diced onions. Cook until softened, about 5 minutes. Add the garlic, garlic powder, and thyme. Cook for one more minute. Add olive oil, chicken broth, and rice. Stir to combine. Bring to a boil and reduce to a simmer. Cover tightly and cook for 15 minutes. Do not stir. Turn off heat, leave the lid on and let it sit for 10 minutes, do not stir. Any rice stuck on the bottom will release during this time. Add the cream of chicken soup, sour cream, milk, Dijon mustard, cheddar + Parmesan cheese, and cooked chicken/ham. Stir to combine. Transfer to a lightly greased 9 x 13 casserole dish. Top with Swiss cheese. Cover and bake for 15 minutes. Combine the melted butter and breadcrumbs. Sprinkle over the top of the casserole and bake for 10 more minutes, uncovered. Let it stand for 5 minutes prior to serving.

Mmmm. . .  American cheese. Invented in Switzerland? Listen to find out.If you would like to donate your research to "The History of..." or send a donation note please contact me at thehistoryof365@gmail.com.Click to donate here.Check out the show's Instagram here.Resources:How cows got to AmericaA brief overview of American Cheese historyAbout early cheese manufacture in AmericaAbout Cheez Whiz FDA Cheese Regulations (good luck)Planet Money's Big Government Cheese

Findes der ligegyldige gennembrud i videnskaben? Det undersøger Mark og Flemming i dette afsnit. De har fundet de mest fjollede gennembrud som videnskaben har at byde på. Mark dykker dybt ned i müsli glasset for at finde ud af hvorfor nødderne altid ender på toppen og Flemming har endeligt fundet den optimale temperatur at opbevare cheddar ved (spoiler, det er mindre end 250C).Hvis du vil være med til at optage live med os på Discord kan du støtte os på 10er og blive en af vores kernelyttere https://bit.ly/VU10er - hvis pengene er knappe kan du også bare tjekke vores Facebookgruppe ud, vi hygger max!Du kan også tjekke vores webshop: bit.ly/vushop. Vi har T-shirts, kaffekopper og tasker! Og meget mere! Der er også en hønsetrøje!Send os water hilarious science eller stil et spørgsmål på facebook, Instagram eller vudfordret@gmail.comTak til Christian Eiming for disclaimer.Tak til Barometer-Bjarke for Gak-O-meteretHusk at være dumme

Today's topic is cheddar cheese. That's right. It's time for another trivia podcast and this one is all about cheddar cheese. Is your mouth watering yet? I must say that I make a fantastic cheddar cheese and I hope you get to try it one day. I want to take a minute and say welcome to all the new listeners and welcome back to the veteran homestead-loving regulars who stop by the FarmCast for every episode. I appreciate you all so much. Before we get started on the cheddar facts, let me give you an update on what's going on at the homestead. Our Virginia Homestead Life Updates If you are listening to this podcast sometime in the future, your date marker is that we are in the middle of June. Almost at the summer solstice, the longest day of the year. That the crops are starting to come in already. We are continuing the overwhelmed portion of the year. It starts in spring and continues right on through the fall. Planting, weeding, harvesting, and storing food. Along the way, the animals need additional care. Breeding cycles, milking twice a day, and flies. Always the flies. This year they are particularly high in population. Large dumps of wet rain at the perfect time of year for the propagation of flies is making the animals miserable.   Cows The artificial insemination process has officially begun. The first step is to get all of the cows that are being bred to cycle at nearly the same time. This is especially important for a dairy. Ideally, the calves will be born within days of each other. In the first few days, the cows produce a thick nutritious milk product called colostrum. It is high in fat and most importantly, it is filled with the antibodies the calves need to survive and thrive. We can save that milk for making cheese or fulfilling herd share obligations. It must all go to the calves. And there is a lot of it. We save it in jars and cans and gradually dole it out to the calves. Once we get into keeping the milk, we get to keep every single drop of it until this backlog of milk/colostrum is consumed. Then we share the awesome milk with the calves and we get less milk for making cheese and herd shares. The reason that we need the births to be close together is the timing of who is in colostrum and who are we milking. We milk two at a time. If the calves are close together, then it is easy to just milk everybody the same. If that doesn't happen, then we end up milking out the ones who are in the stage of producing milk we can use and then lastly, we milk out those who are still producing colostrum. Again, ideally everybody produces their colostrum all together and then we can get on with just milking everybody and not worrying about stopping, pouring up the milk and then starting again for colostrum milk for those late birthing cows. This is our second year of AI. So far, it is going well. Tomorrow, the placing of the sperm happens. Then we wait for three weeks to see if anyone comes into heat again. Of course, we hope that everyone takes on the first try. But how often does that actually happen? I don't know. Again, we are new to this process. Sheep The sheep are still grazing safely right outside my living room window. I think we are past the predator issues for the moment. We are still looking for a dog to add to the homestead. I don't ever want to go through that kind of predator loss ever again. Lambert is in there with the girls. Perhaps we will have lambs again in the fall. Quail I don't think I said anything about the quail in the last podcast. That's a first, right? Well, the first batch has been processed – well we kept almost all of the girls. They filled out the breeding groups that were missing a hen, replaced one complete breeding group that was older and the remaining 10 we kept for extra eggs. They are all laying pretty well at this point. The second group that was a really small hatch, only 19, is now in the penthouse growing. They are growing like weeds. We did lose one and so there are 18 up there on the left side of the grow out cage. Again, the right side of the grow out cage has the extra hens we kept to lay eggs for us. Now we come to the third batch that are in the incubator. There are 72 eggs in there and they go into lockdown in two days. Two days after that, we will begin to hear some peeping. Let's pray that we have a better hatch rate this time. We shall see. Garden The biggest news I have at the moment is the garden. We planted lots and lots and lots of peas. I wanted them for the farmer's markets. Well, I got my wish. There are soooo many peas out there. Today, instead of trying to pick from each plant (which I did a few days ago), I decided to just pull up the plants, peas and all. I needed to get the plants out because the tomatoes are planted right in front of them and they will need that trellis soon. It was really quick and easy. I now have piles of plants with pea pods hanging off of them. After I finish this podcast, I will be out there pulling the pods off of the plants. And the plants I pulled up today was only half of what is out there. The beans are doing really well. I would like to get a bit of time to go out there and fill in the blank spaces where a seed here and there did not sprout. But even if I don't get that accomplished, I'm going to have lots and lots and lots of beans and crowder peas. There two beds of peppers. One is a wonderful bell pepper called California Wonder. Those plants produce beautiful large green bell peppers like you find in the grocery. If I leave them on the plant, they will eventually turn red. The red ones are really sweet. The other peppers are Italian pepperoncini. I'm going to pickle them. I'll probably sell the pickled pepperoncini at the farmer's market. Oh, and I think there are a few banana peppers out there. I don't know what I will do with them. Perhaps, pickle them as well. We shall see. The onions look fabulous. I'm not sure how much longer they have before they are done. It's easy to tell with onions. The green tops will just fall over, dry out and turn brown. That the indicator for when it is time to dig them up and cure them for storage. Fruit and the Orchard The strawberry plants look great and there were lots of strawberries. However, something was eating them and we haven't gotten very many for ourselves. That's yet another project that got on to Scott's “To Do” list. Fix up some kind of barrier to keep out the squirrels, rabbits, birds, etc that are eating the strawberries. He just doesn't have the time right now. More on that later. I checked the blueberries a few days ago. There are a lot fewer berries than last year. That is likely due to the bee hive dying off. We really relied on them to pollinate everything. This year we were dependent on the bumble bees for all of our pollination. One thing I noticed while out checking the blueberries and blackberries was that we finally have a few apples coming on this year. I don't really know how old these trees are, but we have been anticipating apples and pears for a while. Looks like the apples are coming this year. Yay!! Creamery The creamery is on hold yet again. Scott is off doing other things. Mostly gathering hay. We tried to grow our own hay for a year or two and just found that it was simply not worth it for the small amount we need. Maintaining the equipment is always a challenge. Better to let someone else have those headaches. The person who normally supplies our hay is growing his cow herd and the lack of rain at the appropriate time led to a smaller than usual harvest. So I got on Facebook and found a couple of places where Scott could get hay. Unlike the previous arrangement, which was quite close and the hay was delivered right to us, Scott is having to haul the hay here. These are large round bales. He can handle eight bales at a time. It is a time-consuming task that requires days and days and days to complete. In between, he is prepping the cows for the AI appointment and doing most of the milking tasks. He helps me on Mondays with making cheese and spends quite a bit of time cleaning up the large cheese vat and the large utensils. I handle the small stuff. On Friday and Saturday morning he does the entire milking routine by himself as I am at the farmer's market. The creamery will get back on the schedule soon, I'm sure. Speaking of making cheese, It's time for me to get to the topic of the day. Cheddar cheese. Cheddar Cheese Let's start with the basics of describing this great cheese. It is a relatively hard cheese. Ours is off-white and the stuff in the store is usually orange. Cheddar cheese originated in the English village of Cheddar in Somerset. Now it is produced all over the world. Background In the UK, cheddar is the most popular type of cheese, accounting for over half of the country's annual cheese market. It is the second-most popular cheese in the US. The most popular is mozzarella. In the US the average annual consumption of cheddar cheese is about 10 lbs per person. In 2014, the US produced about 3 billion lbs of cheddar cheese. The term cheddar cheese is widely used and has no protected designation of origin even when the UK was part of the EU until 2020. Many cheeses have a protected designation of origin name. Protected Designation of Origin (PDO) is the English name for an identification form used by the EU that is meant to preserve the designations of origin of food-related products. This labeling was created in 1992 and its main purpose is to designate products that have been produced, processed and developed in a specific geographical area, using the recognized know-how of local producers and ingredients from the region concerned. PDO The characteristics of the products protected are essentially linked to the terroir. That is a French term used to describe the environmental factors that affect a food or crop's unique environmental contexts, farming practices or growth habitat. Collectively, these contextual characteristics are said to have a character; terroir refers to this character. The EU's regulation is meant to guarantee the reputation of regional products, adapt existing national protections to make them comply with the requirements of the WTO and inform consumers that products bearing the PDO logo respect the conditions of production and origin specified by this designation. The regulations cover all sorts of foodstuff like wines, cheese, hams, sausages, olives, beers, fruits, vegetables, breads and animal feed. Foods such as gorgonzola, parmigiano-reggiano, asiago cheese, camembert de Normandie and champagne can be labeled as such only if they come from the designated region. There are other requirements. In the case of camembert de Normandie, not only is it required to be produced in the Normandy region of France, it must also be made with raw milk from Normande cattle. History Cheddar originates from the village of Cheddar in Somerset, south west England. Cheddar Gorge on the edge of the village contains a number of cheese caves, which provided the ideal humidity and steady temperature for maturing the cheese. Cheddar has been produced since at least the 12th century. Financial records of King Henry II from 1170 records the purchase of 10,240 lbs. Charles I also bought cheese from the village of Cheddar. In the 19th-century Somerset dairyman Joseph Harding was central to the modernization and standardization of cheddar cheese. For his technical innovations, promotion of dairy hygiene, and volunteer dissemination of modern cheese-making techniques, he has been dubbed “the father of Cheddar cheese”. Harding introduced new equipment to the process of cheese-making, including a device for curd cutting call a “revolving breaker”. The “Joseph Harding method” was the first modern system of Cheddar production based upon scientific principles. Together, Joseph Harding and his wife were behind the introduction of Cheddar cheese into Scotland and North America. His sons, Henry and William, were responsible for introducing the cheese production to Australia and facilitating the establishment of the cheese industry in New Zealand. According to a USDA researcher, cheddar cheese is the world's most popular variety of cheese, and it is the most studied type of cheese in scientific publications.   Cheddaring Process “Cheddaring” refers to an additional step in the production of the cheese. After culturing, cutting, cooking and draining, the cheddaring begins. It is a lengthy process of stacking and turning slabs of curd. The curd is then milled or broken up into small pieces again and salted before being placed in a press. The press forms the final shape of the cheese. The cheese is kept at a constant temperature and humidity level. Special facilities or a cheese cave as mentioned before are needed to complete this part. And it will mature for anywhere from three months to two years or more. Character of Cheddar Cheese The ideal quality of the original Somerset Cheddar was described by Joseph Harding in 1864 as “close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavor full and fine, approaching to that of a hazelnut”. Cheddar made in the classical way tends to have a sharp, pungent flavor, often slightly earthy. The texture is firm and can be crumbly. Cheddar cheese aged over one year should also contain large cheese crystals consisting of calcium lactate. Cheddar can be a deep to pale yellow color, or a yellow-orange color when annatto is added. Annatto is extracted from seeds of a tree. Originally it was added to simulate the color of high-quality milk from grass-fed Jersey and Guernsey cows, but it may also impart a sweet, nutty flavor. Clau d'ville Cheddar We don't use annatto in our cheddar cheese. We produce a beautiful light cream-colored cheddar cheese. Bright, citric flavors at the six-month mark complement a smooth, creamy texture. As each cheese approaches it's first birthday the pineapple notes give way to a deeper, more savory cheese with a buttery, malty finish, offering a delightful taste sensation. At six months it is smooth and almost creamy. Aged a year or longer, it becomes deliciously crunchy, crumbly and tangy. Pair it with a fruity Pinot Noir, a strong ale, apple liqueur or cider, or a vintage port. Our cheddar is currently only available via our Herd Share program. If you are listening to this in 2022, this statement will be out of date. We plan to be in our inspected facility in early 2022. Final Thoughts That's it for today's podcast on Cheddar cheese. The homestead is moving along nicely. We are moving into the summer routine. The animals are doing their thing, eating grass out in the fields. The gardens are flourishing. And the work continues to keep us on our toes. It is healthy activity and we appreciate the opportunity to share our journey with all of you. I hope you enjoyed the Cheddar cheese information and we look forward to serving your cheese needs in the future. If you enjoyed this podcast, please hop over to Apple Podcasts or whatever podcasting service you use, SUBSCRIBE and give me a 5-star rating and review. If you like this content and want to help out the show, the absolute best way you can do that is to share it with any friends or family who might be interested in this type of content. Let them know about the Peaceful Heart Farmcast. Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. To learn about herd shares: Visit our website Herd Share page To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm Locals Peacefulheartfarm.locals.com

Thank you for listening, the recipe is below.  For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you'd like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.Recipe: PUT DRY INGREDIENTS IN BOWL OR CONTAINER AND STIR USING HANDS OR WHISK UNTIL EVERYTHING IS COMBINED. PASTRY FLOUR 3 Cups  WHEAT FLOUR 1.5 Cups  Brown Sugar 1/2 CUP   BAKING POWDER  2 TBSP 1 tsp   SALT 1/2 TBSP   May modify the below as it is more about taste, rather than texture. GARLIC POWDER   1/2 TBSP   or fresh two cloves. MARJORAM  1 TSP     BASIL  1 TSP     CHILI POWDER 1 TSP    Adds a slight kick CHEDDAR CHEESE  1.5 Cups   2. ADD COLD BEER AND MIX GENTLY WITH HANDS. DO NOT OVER MIX OR HANDLE BATTER ROUGHLY OR THE QUICK BREAD WILL BE TOUGH. THE DOUGH WILL BE VERY WET AND VERY STICKY. BEER 1 1/4 BOTTLES   3. Spray your pans with a non-stick spray and add mixture until 2/3 full.  Sprinkle with CHEDDAR CHEESE and bake at 350° for 60-70 minutes. --- Send in a voice message: https://anchor.fm/house-of-bread/message

This week, we're veering slightly off our normal track to take a look at a food of British origin. Music © Barney & Izzi Hardy 

Episode Date: May 7, 2021 Today, the Dads talk about pork chops, a Big Mac Mess and Cheddar Cheese with Apple Pie? Who does that? Plus, they revel the winner of the Confectionary Draft and give a little hint about who an upcoming guest might be. Join us LIVE every Friday for Lunch with Those Dad Guys Live on Facebook.

Kia ora,Welcome to Wednesday's Economy Watch where we follow the economic events and trends that affect New Zealand.I'm David Chaston and this is the International edition from Interest.co.nz.Today we lead with news stimulus and strong trade growth may spark rate rises, and that is according to Janet Yellen.But first, today's dairy auction has produced some mixed signals, although it is generally positive. The event organisers reported overall prices are "-0.7%" lower, at an average prices of US$4,162/MT. But they reported the previous event average price at US$4,110/MT. So today's result is actually +1.2% higher than that. This makes more sense when you know that the dominant WMP price rose +0.7% and the also-large SMP rose +2.0%. Dragging the result lower was Butter which slumped 12.1% and Cheddar Cheese down +4.5%. But the relative volumes sold of those two are pretty small. Anyway, in NZD terms, this has resulted in a dip of just -0.1%.US factory orders for March disappointed. They came in +1.1% higher than for February and that was much less growth than analysts had expected. New orders for Capital goods actually fell -3.2% on that basis. (Recall, the year-on-year data suffers from pandemic base effects, so is not a reliable indicator at present.)US Treasury Secretary Yellen commented overnight that inflation could well rise as a result of the Biden recovery and stimulus programs. Rates may have to rise "to prevent overheating". She is no lightweight and markets took notice. Meanwhile she plans to borrow nearly US$1.3 tln extra over the next two quarters as federal spending picks up under those recovery plans.Canadian building permits were a bright spot, rising strongly in March from February reflecting a booming residential building sector there.In the EU, the cost of carbon is racing higher, now above €50/tonne (NZ$84). For comparison, the New Zealand price is currently NZ$37/tonne.International trade is recovering strongly. The Baltic Dry Index as a measure of demand for ships for trade, is now above the 3000 index level. Global air cargo volumes reached an all-time high in March amid an improving macroeconomic backdrop. Industry-wide cargo-tonne kilometres picked up by +4.4% compared with the pre-crisis level in March 2019. Asia/Pacific volumes were flat on that same basis however. Globally, domestic air travel is recovering (especially in China), but international travel is still in the doldrums.In Australia, new home loan commitments for housing rose +5.5% in value in March to a new record high of AU$30.2 bln in the month. Lending to investors accounted for more than half of the March rise in housing loan commitments. The number of first home buyer loan commitments fell.The RBA kept all its policy settings unchanged at its monthly review late yesterday, but it has upgraded its growth forecasts to +4.75% over 2021, up from +3.5% in its February statement.The UST 10yr yield starts today at 1.58% and down -3 bps overnight as the slide by equities bolsters the price of bonds. The price of gold starts today at US$1778/oz and that is down -US$14 since this time yesterday, and giving up most of Tuesday's jump.Oil prices are up +US$0.50 today at just over US$65/bbl in the US, while the international Brent price is up a bit more at just under US$68.50/bbl.The Kiwi dollar opens today at 71.4 USc and down almost -3/4c since this time yesterday. Against the Australian dollar we are little-changed at 92.7 AUc. But against the euro we are down at 59.4 euro cents. That means our TWI-5 is now at 73.4.The bitcoin price is now at US$54,215 and down a very sharp -6.6% since this time yesterday. We are back at a level we first reached in mid-February. Volatility in the past 24 hours has been very high at +/- 4.5%.You can find links to the articles mentioned today in our show notes.And get more news affecting the economy in New Zealand from interest.co.nz.Kia ora. I'm David Chaston and we’ll do this again tomorrow.

INTERNACIONAL y MERCADOS - La entrevista a Bin Salman. / Primeros bonos cataríes y de emiratos, ligados a energía y puertos. / Los futuros del queso también al alza, grilling season. / Los specs del contrato del futuro del queso. // EMPRESAS - Hilo de resultados empresariales. // STARTUPS - Quickcommerce por Samuel Gil. // BLOCKCHAIN - La UE emitirá bonos tokenizados via ethereum. / Binance añade tres acciones más como tokens. / La CNMV estudia la venta de acciones tokenizadas. / Lo que dice el BOE que es una crypto. ¿Te ha gustado? Then: https://ko-fi.com/nofinancieros Tienes los enlaces a las noticias en la newsletter: https://nofinancieros.substack.com/ Visita: https://nofinancieros.com/ Imagen: Peder Mørk Mønsted - Springtime in a Rustic Garden, oil on canvas, 1923 --- Send in a voice message: https://anchor.fm/nofinancieros/message

INTERNACIONAL y MERCADOS - La entrevista a Bin Salman. / Primeros bonos cataríes y de emiratos, ligados a energía y puertos. / Los futuros del queso también al alza, grilling season. / Los specs del contrato del futuro del queso. // EMPRESAS - Hilo de resultados empresariales. // STARTUPS - Quickcommerce por Samuel Gil. // BLOCKCHAIN - La UE emitirá bonos tokenizados via ethereum. / Binance añade tres acciones más como tokens. / La CNMV estudia la venta de acciones tokenizadas. / Lo que dice el BOE que es una crypto. ¿Te ha gustado? Then: https://ko-fi.com/nofinancieros Tienes los enlaces a las noticias en la newsletter: https://nofinancieros.substack.com/ Visita: https://nofinancieros.com/ Imagen: Peder Mørk Mønsted - Springtime in a Rustic Garden, oil on canvas, 1923

There's not much better for lunch than a grilled cheese sandwich and tomato soup. Host Jeff Lockwood builds it from the ground up, including some experimentation in the tomato soup department, and battles serious impatience while waiting for the cheddar cheese to melt. Produced at KBBI AM 890 in Homer, Alaska. First aired 3/28/21.

There are not many things that everyone (other than Big Bang's Leonard) can get behind, but a visit to the Creamery is one of them.  For us, that was Face Rock Creamery in Bandon, Oregon.  Beautiful green pastures, cranberry bogs along the roadside, the fog drifting through the trees, the smell of the salt air off the ocean…And dairy products.Brad Sinko, Head Cheese Maker at Face Rock, put his OSU Microbiology degree (and previous brewing experience) to great use to mix flavors and ideas, and came up with new mixes to stir the cheese lovers in all of us.  He knows his stuff, and has put a truly individual stamp on the products he makes.  And the American Cheese Society agrees, because he has won more than a few national first-place awards already.We came for the Face-2-Face sheep-and-cow cheddar, but stayed for the cheese curds.  And the Porter wedge.  And the blue, and cloth-wrapped, and...every other cheese and delicious charcuterie item you might think of.  They're really good at cheddars, but don't stop there, so it was really difficult, okay?  Just the cheddars included Peppercorn, Horseradish, Vampire Slayer garlic, Cranberry Walnut, Applewood Smoked…We can go on and on, but needless to say we ate like cheeseboard aficionados for two days after our visit.  And then it was all gone (sob).We'll be back again for the locally-produced cranberry ice cream.  We'll have to do another interview and podcast then, and will report back.  The things we do for our listeners…Links:https://facerockcreamery.com/https://www.linkedin.com/in/brad-sinko-53b73965https://facerockcreamery.com/collections/cheddarhttps://www.facebook.com/langloiscreamery/Support the show (https://www.patreon.com/agriCulturePodcast)

We met up with Woody Babcock and Cora Wahl on our trip to the glorious coast of southern Oregon last week.  They took us on a tour of Woodrow Farms, their spanking clean and efficiently-run farm nestled within a stone's throw of the Pacific Ocean.  Green pastures, bald eagles, East Friesians, herding dogs, vacuum pumps and a big refrigerator.  Sound incongruous?  Not so when you run a sheep dairy.  And there's a creamery component, which we can always get behind in the Backyard Green Films and agri-Culture podcast universe.  We do our research for the common good, after all.We got to hear a few previously-unheard phrases that have stuck with us:  “Lambie Jammies” and “Bummer Lamb.”  Tune in to the podcast to find out more about that, and about these two hardworking young dairy farmers.  They're making a strong go of it, and it couldn't happen to nicer people.  And for all of you who wondered “How do you milk a sheep, and is it that much different from a cow?”  This one is for you.  We have visuals on our Backyard Green Films YouTube channel, if you want to see the dairy process and the sheep-dotted fields (and meet the farmers) for yourself.Rick and Elara haven't decided to move to Oregon yet like most of the rest of the Southwest U.S. residents, but between the green pastures, delicious creamery products, and super-nice people, it's looking like a great idea.We hope you join us for a visit to Woodrow Farms, along the windy green pastures of Langlois, Oregon.  This just might be as close as you'll get to Donegal County, Ireland while standing in North America.Links:https://www.wildriverslamb.com/woodrowfarmshttps://www.facebook.com/langloiscreamery/http://afs.okstate.edu/breeds/sheep/friesianmilk/https://en.wikipedia.org/wiki/East_Friesian_sheephttps://www.wildriverslamb.com/https://www.shepherdslane.com/http://toprams.com/https://www.capitalpress.com/ag_sectors/dairy/new-sheep-dairy-opens-in-sw-oregon/article_9690c098-c844-11e9-bd0f-77e9e7b82118.htmlhttp://www.sheep101.info/dairy.htmlhttps://www.agriland.ie/farming-news/map-where-are-irelands-sheep-located/https://traveloregon.com/   Support the show (https://www.patreon.com/agriCulturePodcast)

cheddar cheese, pop culture, galileo, jerry springer, stockard channing, the monkees, chuck yeager, tennessee ernie ford, basketball, jesse james, peter gabriel, chico california, mena suvari, david naughton

This week we got down to the nitty-gritty! We "dish" on our toxic relationships from the past as we dine on Grilled Cheese, Bloody Marys, and Beer! You can't go wrong in this episode! Hear about purposeful car accidents, stolen identities and what a bear is ;) Bloody Mary - 0:31 Need: Celery Salt, Vodka, Bloody Mary Mix, Tomato Juice Cocktail, Garnish, Ice Erica's Jalapeno Popper Grilled Cheese: 5:25 Need: Jalapenos, Cream Cheese, Bacon* Optional, Cheddar Cheese, Thick bread, butter, Cast Iron Pan Tish's BLT Grilled Cheese * Diary Free : 8:14Need: Favorite Dairy Free Cheese (she uses Violift Mozzarella and Cheddar) , DF Bread or GF Bread, Vegan Butter, Tomato Tish's Toxic Relationship: 13:00 Alex's Toxic Relationship: 17:00 Erica's Toxic Relationship: 20:00 Final Words of Advice: 24:43 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

We are joined by Cavan Scott, the premiere Jaxxon writer for the Star Wars universe. Dan and Cavan chatted about his series Secret Society over at Vault, how he got into Star Wars and how it influenced his writing, and a lot of talk about legos. A great conversation with insight into Cavan’s unique style.

Arjun and Vishnu see if Aldi can pull off putting liqueur into a cheese

How to talk to people? Morgan and Kyle know. These shining stars of writing joy compare their writing approaches from this year to last and realize how much of not children they are now. They provide us with the first excerpt read of the season and WOW. Close your eyes and hug a mug of tea because they are good. Call us: WET-BAD-0-HOT. We might play it on the show! Thank you to our producers Mason Amadeus and Daniel Spencer. We’re proud to be part of the Scavengers Network and they have sworn fealty to us. https://www.scavengersnetwork.com/ Follow us on Twitter, @WHAMJuicePod, and tell us all your NaNoWriMo thoughts, feelings, and crises. And that’s the way the Moon Juice pours. Mentioned in this episode: Skillshare

My review of Campbell's Cheddar Cheese condensed soup. All soups reviewed in this series were prepared using bottled water and heated in a microwave for exactly two and a half minutes. No sauces or seasonings were added prior to tasting.

It's an all Pringles showdown on You Tried Dat?? as five flavors square off against one another: Original, Cheddar Cheese, BBQ, Pizza, and Cheddar & Sour Cream.  Which potato crisp flavor will come out on top?  The crew is also joined by a special guest to discuss overnight "medicine retreats", talking sticks, and wild spirit names before putting together a Mt. Snackmore of all American dishes.

Cheddar: America's Favorite CheeseGuest: Gordon Edgar, cheesemonger for San Francisco's Rainbow Grocery Cooperative, blogger, and author of "Cheddar: A Journey into the Heart of America's Most Iconic Cheese”Cheesemonger Gordon Edgar traveled coast to coast to discover why Americans love cheddar cheese so much and to investigate claims of superiority from Wisconsin to Vermont. Along the way, he introduces us to foodies taken in by the charm of Velveeta and a sheepherder who didn't realize that some people make cheese from sheep's milk.   A Quick Tour Through the 9,000-Year History of CheeseGuest: Paul Kindstedt, Professor of Food Science and Nutrition, University of VermontOne of the workhorses of the Western diet comes from fermented or curdled milk in various colors, flavors, textures and smells that range from the sweet to the savory to the downright disgusting. Our guest is a cheese historian from Vermont, the heart of American cheese country. Who discovered it and when, and where did all these varities come from?

Cheesemonger Gordon Edgar traveled around the country to explore the popularity of cheddar. Professor Paul Kindstedt tells the long history of cheese.

Arjun and Vishnu give this unique flavor of Wisconsin cheese curds a try and drop some hot takes on the American cheese industry

Dr. Don and Professor Ben talk about the risks of cutting mold off hard cheese. Dr. Don - not risky

Like a Hurricane (2016 Remaster) - YouTubeMitchell and Webb: “Are we the baddies?” - YouTubeDeliverance • Dueling Banjos • Arthur Smith - YouTubeFDA In Brief: FDA Advises Consumers to Avoid Red Onions from California Supplier, Investigation Continues to Find Source | FDATimeline of Reported Cases | Outbreak of Salmonella Infections | July 2020 | Salmonella | CDCContaminated onions suspected in North Bay’s E. coli outbreak | CBC News2008 Outbreak of Salmonella Saintpaul Infections Associated with Raw ProduceFood Safety Attorney, William Marler, calls on U.S. FDA and CDC to confirm or deny Canada’s decision that the cause of the Salmonella Outbreak is Red Onions from the U.S.Going Public: Early Disclosure of Food Risks for the Benefit of Public Health - PubMedProduct Recalls Archive - Wegmans“Axios on HBO” interviews Donald Trump Jr. - AxiosTalladega Nights: The Ballad of Ricky Bobby - WikipediaWhy Raw Butter Producers Are Suing the FDA – Reason.comDennis D’AmicoToxicity of Methyl alcohol (Methanol) Following Skin Absorption and Inhalation | Industrial & Engineering ChemistryCase of Percutaneous Industrial Methanol Toxicity | Occupational Medicine | Oxford AcademicSerious Adverse Health Events, Including Death, Associated with Ingesting Alcohol-Based Hand Sanitizers Containing Methanol — Arizona and New Mexico, May–June 2020Coronavirus (COVID-19) Update: FDA Reiterates Warning About Dangerous Alcohol-Based Hand Sanitizers Containing Methanol, Takes Additional Action to Address Concerning Products | FDAAn Observational Study of Thermometer Use by Consumers When Preparing Ground Turkey Patties | Journal of Food Protection | Allen PressInternet Goes Wild After Photo of Sqirl’s Moldy Jam Goes Viral - Eater LAAfter LA’s Sqirl cafe sold moldy jam, its owner cited a mycologist to defend it. But he doesn’t approve. - The Washington PostStrawberry Beefcake on Twitter: “hi! master food preserver here! (serious, i have the pretty papers from Cornell and CA!) while looking over the claims being made about a certain CA jam company, a few points to be made about: hot oven pack, low-sugar jams, and mold.” / TwitterFormation of Aflatoxin in Cheddar Cheese by Aspergillus flavus and Aspergillus parasiticus - ScienceDirectTerroir | Definition of Terroir by Oxford Dictionary on Lexico.com also meaning of TerroirNational Center for Home Food Preservation | How Do I? FermentHow to make your own sauerkraut | UMN ExtensionSurvival of Listeria monocytogenes and Escherichia coli O157:H7 during sauerkraut fermentation - PubMedOutbreak (film) - WikipediaStrong Songs Podcast

Breakfast for dinner tonight!  Bacon, ham onions, peppers, mushrooms & garlic.  Cheddar Cheese in between, beaten eggs poured on top, and a new Taco Bell FIRE Cheese for the top toppermost.  Baked in at 375 for 35 minutes and all was scrumptious! Habanero Salsa on top to serve.  The Music Authority LIVE STREAM Show & Podcast...recorded and on Mixcloud, Player FM, Stitcher, Tune In, Podcast Addict, Cast Box, Radio Public, and Pocket Cast, APPLE iTunes,  AND Google Play Music!  AND NOW ON MORNINGS IN CANADA! https://s1.citrus3.com:2000/public/HCRRadio   Hamilton Co-Op Radio! Follow the show on TWITTER JimPrell@TMusicAuthority!  Are you listening?  How does and can one listen in? Let me list the ways...Listen LIVE here - https://fastcast4u.com/player/jamprell/  Podcast recorded here - https://themusicauthority.transistor.fm/ Take a moment and share this post!  Share it!  Share it!! Share It!!! SHARED!   The Music Authority LIVE STREAM Show & Podcast!   Please check out my shows special recorded hour, Tuesday, Wednesday, and Thursday at 7PM UK time, 2PM ET, 11AM PT Now Rocking The KOR! www.koradio.rocks   ALSO!  Hear a completely different recorded hour of Power Pop, Rock, Soul, Rhythm & Blues...NO TWO LIVE SHOWS THE SAME,  Friday, Saturday and Sunday on Pop Radio UK 6PM UK, 1PM ET, 10AM PT!  June 12, 2020, Friday, set two…Foreign Films - A1_Shadow In The Light [The Record Collector]Myracle Brah - 09 - Eleven [Plate Spinner]Mike Viola and the Candy Butchers - Hills of L.A. [Falling Into Place]Joel Boyea - 07 Until It's Too Late [Here Again, And Lost]The Stranglers - Bear CageWatts - 18 The Night The Lights Went Down [Somebody Out There Is Having A Party Vol1] (Rum Bar Records)Raz Band - You're The Magic [Madison Park Raz]Prefab Sprout - Horsin' AroundBennett Wilson- A03 Changes [Twelve String High Vol 3](You Are The Cosmos)Black Tar Roses - 04_The Lament Of The Prodigal Son [Rebels, Rogues, And Outlaws]Matt Wertz - Somebody NewHux & The Hitmen - Can't Talk To AnyoneNorway House - 02 Heart Contusion [November Folk]Marc Platt - 7_She Tastes Like Candy [I'm Afraid Of Clowns]The Raspberries - Should I WaitSara Depp - 16 Chelsea Girls [The Velvet Underground & Nico -  The TM Collective]The Forty Nineteens - 03 Falling DownThe Nines – Hard Luck

The weather is finally getting warm which means it's getting to be time to fold away your winter coats, break out your shorts, and swap hearty winter recipes for those you make on your grill. But if you're anything like me, you might be having a tough time letting soup season leave you just yet and you're likely looking for one last cozy hurrah—good thing there's nothing better than a recipe from Disney.

So I am willing to bet that there are many interesting facts about cheese in this program that you do not know. How grass and pigs have shape the cheese making business, that is your clue.

Today on Completely Irrelevant I am joined by Luke Johnson, of my family, as we discuss the 2011 Action Adventure Thriller Cheddar Cheese Man, directed by Ryan Grady and starring Paul Johnson as a 10 year old. What the film lacks in quality, it makes up for in my embarrassing level of enthusiasm. Also featured in today's episode: A complete synopsis of the worst film ever made, a whole lot of nonsense, and a 16 minute discussion on a 15 minute film.

Arjun and Vishnu try a spreadable cheddar for the first time in years.

Arjun, Vishnu, and Evan review their first frozen mac & cheese.

Kia ora,Welcome to Wednesday's Economy Watch where we follow the economic events and trends that affect New Zealand.I'm David Chaston and this is the International edition from Interest.co.nz.Today we lead with news an air of optimism is returning to financial markets.But first, this morning's dairy auction was nowhere near as weak as some had expected. Prices were down -4.7% led by WMP which was down -6.2%. SMP was down -4.2%. But the exchange rate came to the rescue and its recent devaluation means that overall prices were down 'only' -2.8% in New Zealand dollar terms. And there were bright spots. One is that volumes were lighter because this is the back end of the season. And another was Cheddar Cheese which actually rose +6% from the prior auction taking it to its highest price since April 2014. Current shipments to China might be a real stress point right now, but collapsing prices aren't a crisis worry.American data wasn't so negative either. Factory orders rose in December (up +1.8%) after falling in November (down -1.2%), but the December level was virtually unchanged from the same month a year ago, and calendar 2019 was lower than calendar 2018. (Tariffs haven't helped US factories at all.)In China, there is no signs yet of the virus emergency easing.Their central bank pumped almost NZ$90 bln into their banking system with reverse repurchase agreements, the largest single-day addition in more than a year. And it set their currency rate at almost 7 to the US dollar, easing exporters burdens. But local carmakers have mostly halted production. And in many cities, house sales centres are shut. The growth in the number of confirmed cases is still rising, but at a slower rate and the growth in the number of deaths reported is slowing. The human and economic toll on China will be huge.  [Advert]And here is a message from our friends at Hatch.Exchange-Traded Funds are a relatively easy and inexpensive way to diversify a portfolio without having to have the expertise required to pick individual shares. Hatch has more than 500 ETFs on hand, so investors looking to invest in their values and interests close to their hearts are spoiled for choice.Visit www.hatch.as/investing to learn more about how you can easily diversify your portfolio. Equity markets turned very positive in Europe overnight, with most markets up +1.8%. Wall Street is also rebounding today with the S&P500 up nearly +1.7%. This follows Shanghai and Hong Kong which were both up about +1.3% yesterday at the end of their trading sessions.And the enthusiasm in Hong Kong is after a year of widespread local trouble, with the coronavirus the latest setback. In fact, Hong Kong was in recession in 2019.In the UK, they have set a new aggressive target of banning fossil fuel (including hybrid) cars from 2035.And in Australia, their central bank left all its policy rate settings unchanged, convinced the country can ride out the trade and climate pressures in the longer run. Its implication is that the 2019 'normal' will return fairly soon.The UST 10yr yield will start today at just on 1.60% and a strong +7 bps recovery a day. Gold has retreated sharply, down -US$27 to US$1,552/oz as risk perceptions ease further.US oil prices are holding at just on US$50.50/bbl. The Brent benchmark is also holding at just under US$55/bbl.The Kiwi dollar is little-changed this morning at 64.8 USc. On the cross rates we are lower by -½c to 96.2 AUc. Against the euro we are firmish at 58.7 euro cents. The net of these shifts puts our TWI-5 just on 70.3.Bitcoin is marginally lower from where we left it yesterday, at US$9,201.You can find links to the articles mentioned today in our show notes.Get more news affecting the economy in New Zealand from interest.co.nz and subscribe to receive this podcast in your favourite podcast app - we're on Apple Podcasts, Google Podcasts, Spotify or subscribe on our website.Tell your friends and leave us a review - we welcome feedback.

Are you hungry? You will love this episode of The Julie Tussey Show Fabulous Cooking! Join in as Julie makes her first recipe of 2020 and it's a duzy!!! "White Cheddar Chicken Enchiladas" and "Fast, Easy & Fabulously Fresh Salsa"!Season 02 Episode 01THE JULIE TUSSEY SHOW FABULOUS COOKINGJoin Julie as she starts the New Decade of 2020 with her most popular and delicious recipe, "White Cheddar Chicken Enchiladas with Sour Cream Sauce"! This amazing, flavorful and super easy recipe will delight your family and become a weekly fav in your house. And for a fresh side Julie shares her "Fast, Easy and Fabulously Fresh Salsa"! Be sure to share this program with your family and friends. Happy New Year!!CONNECT: Please subscribe and set your notifications for the JTS! MUSIC: Get our original music here: "And Dance" cdbaby.com/cd/julietussey4 The "Merry Christmas" CD cdbaby.com/cd/julietussey3BECOME A VIP! VOICE IMPACT PARTNER WITH JULIE:Venmo gifts and donations to thevoiceinc and help Julie continue creating, producing and sharing her message encourage others to Live Life to the Fullest! Through her music, podcast, radio, facebooklive and televesion!BOOK JULIE: To have Julie speak at your next event, seminar, conference and or women's meeting email: julietussey@gmail.comSUCCESS AND LIFE COACHING: To schedule your Life Coaching appointment with Julie email: julietussey@gmail.comJOIN THE PARTY! To stay "In the Know on the Julie Tussey Show" join on Julie's mailing list here: thejulietusseyshow.comSHOPPING BABY! Shop fabulous ANTI-AGING SKIN CARE & GLAMOUR here: marykay.com/julietussey Shop Julie's Jewelry, accesories and soaps visit here:thejulietusseyshow.comTHE JULIE TUSSEY SHOW PODCAST: iTunes, iHeartRadio and most p

The week Andrew, Akkash, and Kaz discuss: Favorite movies to cry to, getting dicks thrown at you, eating pussy for the first time in a while, NFL playoffs, LSU vs Clemson hype videos, the future for Lamar Jackson, the positives of brown face, Oscar nominations, and much more. INDULGE!!!

This week: tour is done and the podcast is back! We talk about moving, New York City, Pokemon Sword, the board game "Welcome To..." and then write a song about cheese, fresh starts, and not-fresh starts.

Watch the 9malls review of the Hot Pockets High Protein Applewood Bacon Cheddar Cheese Melt. Is this one of the best Hot Pockets yet? Watch the hands on taste test to find out. Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! http://www.patreon.com/9malls

In this episode: Every individual will go through a different process to get back to his or her sport or activity. Sure protocols exist but they are generalized and don’t provide the kind of adaptability needed. That is why we use some principles instead. Chip Review: Sensible Portions – Veggie Chips Cheddar Cheese (Thank you Steve Kovisto) (15:17) Trivia question of the week: What is the tiny plastic covering on the tip of a shoelace called? (13:30) Follow us on Instagram: 2pts_n_a_bagofchips and/or Twitter @2PTsNaBagOChips to see photos, video and get additional episode specific information throughout the week. Thanks for listening!! To Subscribe, Review and Download select your preferred hyperlink below  Apple Podcasts: Google Play: Youtube:  Stitcher:  Podbean: 

It's that time of year again!  The X-Games are upon us, and You Tried Dat?? celebrates this momentous collection of athletes with an extreme combo showdown: Cheddar Cheese Baked Crackers vs. Cheddar Cheese Baked Pretzels.  They also discuss other famous combinations and recap a bizarre story about hospital food.

Bacterial Transfer Associated with Blowing Out Candles on a Birthday CakeRaw Oyster Myths | FDAHold the Raw Sprouts, Please | FoodSafety.govChipotleFoodKeeper App | FoodSafety.govEnjoy Every Sandwich: The Songs of Warren Zevon - WikipediaFate of Aflatoxin M1 in Cheddar Cheese and in Process Cheese SpreadFDA Sampling Frozen Berries for Harmful Viruses | FDAMicrobiological Surveillance Sampling: FY 19-20 Frozen Berries (Strawberries, Raspberries and Blackberries) | FDAreddit.com: soylent diarrhea searchIn Association with ADM Milling Co, King Arthur Flour, Inc. Voluntarily Recalls Limited Quantity of Unbleached All-Purpose Flour (5 Lb.) Because of Possible Health Risk | FDAGluten-free flour — Nuts.comMeat Grinders and Molecular Epidemiology: Two Supermarket Outbreaks of Escherichia coli 0157:H7 Infection Incomplete sanitation of a meat grinder and ingestion of raw ground beef: contributing factors to a large outbreak of Salmonella Typhimurium infection5by5 | Dan BenjaminNational Prevalence Estimate of Pathogens in Domestic Beef Manufacturing Trimmings December 2005 – January 2007Applying HACCP Validation and Verification At RetailDeregulated pork inspection is on the way from USDA - The Washington PostPork industry soon will have more power over meat inspections - The Washington PostPork industry wants new inspection system but Democrats are balking - The Washington PostFood Safety Talk 145: Cold Pizza for Breakfast — Food Safety TalkPeanut Corporation of America - WikipediaPeanut exec in salmonella case gets 28 yearsChicago Style Hot Dogs | Vienna BeefGiardiniera - WikipediaNancy’s Pizza - HomeHot Dog University - Vienna BeefObey Giant - The Art of Shepard FaireyDo By FridayCards Against Humanity Target Exclusive Prongles Potato Chips Crisps Set of 2 | eBayCards Against HumanityOriginal PronglesPringles - WikipediaFrank Yiannas | LinkedInDisney Cruise Line Passengers Sickened at Sea Due to Norovirus OutbreakAmazon.com: The Fifth Risk (9781324002642): Michael Lewis: BooksFood Safety Talk 173: Paper Towel Tongues — Food Safety TalkPoisoned: The True Story of the Deadly E. Coli Outbreak That Changed the Way Americans Eat: Jeff Benedict: 9780984954353: Amazon.com: BooksFood Safety Talk 58: Where’s my wallet? — Food Safety Talk

Welcome to the Vice of Life Podcast. Every week, join Logan, Josh, and Eloy as we discuss some of our favorite vices in life. This week, we talk about delicious cheddar cheese and the classic cartoon, Ed, Edd, 'n' Eddy. Be sure to follow our Instagram page @ViceofLifePodcast Send us e-mail at viceoflifepodcast@gmail.com Thanks for listening!

Sure, losing weight and achieving the best body you deserve has a lot to do with your emotional and logical commitment to the goal and process, through sheer determination, willpower and grit.  That said, too often in the fitness and food industry, the idea of food addiction is dismissed as a lazy excuse and lack of willpower. From personal experience, I disagree. Food Addiction is a real thing, and needs to be addressed as part of a plan to losing and managing bodyweight.   This discussion is broken into 2 Episodes (#43 & #44) where we look to cover off the reality of food addiction, how it happens and most importantly what to do about it.    As we get started, for the first 10mins we have a food confessional by Bryn, who has a very real addiction with Cheese and Hummus. Lose still, he likes to dip Cheddar Cheese sticks in Hummus…

Ever wondered how they make Jelly Belly jelly beans? How ’bout where baby Volkswagens are made? Today we’re all about fun and interesting factory tours. Most we’ve been on and a few we haven’t. Hurry up and get your free…Read more →

The guys start off the day (at 9:30am) by doing shots of Fireball Whiskey out of Cheddar cheese shot glasses as they discuss the best Easter candy and come up with a plan to build up Wes’s pork intolerance.

Erin MacEvoy Mason tells us what happens when you fly with a baby on your lap and have the Cheddar Cheese Sweats. Then Ben Jaeger-Thomas talks about how Dr. Who ruined bedtime. Check out Erin in Chicago in Louder than a Mom https://www.facebook.com/louderthanamom/ Check at Ben in Gypsy Danger at the Peoples Improv Theater https://thepit-nyc.com/teams/gypsydanger Or at his awesome Youtube page: https://thepit-nyc.com/teams/gypsydanger

This episode aims not to provoke. Consider yourself warned! We begin with a "How about that?" segment, in which Warren notes that both words tit and boob are palindromes. How about that? We discuss maintaining palindromiety for plurals of palindromes, but it's a bit controversial, and maybe even dangerously close to provocative. To avoid crossing a line, we try to name 5 things that you can stuff into other things to invent a new food item. For a simple example, Warren suggests putting a carrot into a cucumber, to make a (maybe) cucott. Some of the other suggestions are more involved, but perhaps no more provocative (although T-Bone does lose it at one point). If you find the content provokes any kind of response, eat some piroshka to cool off. Then if you're still feeling hot, send us an email (maskedman@limitedappeal.net). Theme music courtesy of General Patton vs. The X-Ecutioners and Ipecac Recordings.

Havana McElvaine joins me on the first Human Crayon episode of 2017. She's someone who runs people down (on the soccer field), but never would do that to anyone in life. We talk about middle child problems, the privileges and downsides of being a student athlete, how we want to travel and change the world, and why Beyonce takes you to new levels.

Hollywood! Tinseltown! The land of broken dreams! Pat and Roger talk about their recent trips to the city of angels, and Pat goes full on Hollywood and does the master cleanse. Then Pat pitches Roger on a script he's been shopping about the invention of the potato chip. They read it with questionable accents. Roger has notes. At some point they do review a couple things.

5-Star Chef Ivan Flowers shares How to Make Baked Apples with Cheddar Cheese and also How to Fry Ice Cream. As a restaurant consultant, he also discusses the ins and outs of running a successful restaurant!

It all started with a deer hunt and a camera. At age 14, who thinks to video record their hunts? Jeremy Ballantine did just that and now he owns and operates a hunting videography company after some inspiration from Tom Blais, a great northeast videographer in his own right. Based in Vermont, In Pursuit 365 is comprised of a core group, specifically Jeremy and his hardcore hunting partner from New Hampshire, Johnny Brown. Each have their own techniques that they engage in, but one thing is certain, each love the pursuit of the hunt and everything it teaches. Both openly admit that hunting the big mountains of the west is their preferred setting, but home is New England. We sit down with Jeremy and Johnny in our first ever outdoor recording studio surrounded by the woods, old license plates, and European skulls mounts. Once again we dissect once the habits of world class deer hunters, this time it’s about deer hunting in New England and a little mid-west and big mountain of the west). OUR SPONSORS: Morse's Sporting Goods www.MorseSportingGoods.com DEER NEWS: Penn State to Monitor Deer Population Texas Says 13 New Cases of CWD Pursuit Channel Signs Deal with Verizon and Century Link Another Michigan County Added to CWD Zone HERE’S WHAT WE DISCUSS: Running a Video Camera Since Age 14 There’s Something About the Flight of and Arrow If You Aren’t Learning Something from the Hunt, You Aren’t Hunting Hard Enough Mentally Dealing with a Missed Shot Stratton Vermont and Nashua New Hampshire Hunting the Northeast Challenging Navigational Skills of the Northeast Midwest Private Farms, Cheddar Cheese, and Maple Syrup Choosing One Animal to Hunt - Elk A 600 Pound Turkey and the Vermont Moose Hunt Vermont Bow Season - 3 Weeks of Nothing, No Season During Pre-Rut NH Gun Hunting , Hunting Vermont The Guide Rules of Vermont, and the National Forest Rules Hunting Big Deer Can Be a Multi Year Project Snow is a Northeast Buck Hunter’s Best Friend Boogering Up the Woods, Hangin and Hunting Same Day Mature Bucks on Foot, During Daylight 1-2 Times per Year During Season Short Term Memory, Get Back Out There! Jeremy’s Most Memorable Hunt Johnny’s Most Memorable Hunt In Pursuit 365 and Tom Blais 10 Rapid Fire Quesitons Our APP: www.BigBuckRegistry.com/app Help Support This Show: www.BigBuckRegistry.com/pledge FEEDBACK HOTLINE: 724-613-2825 REVIEW and SUBSCRIBE on iTUNES and Stitcher: www.BigBuckRegistry.com/itunes www.BigBuckRegistry.com/stitcher Want to Know When the Next Big Buck Podcast is Released? Then Join the Club: www.BigBuckRegistry.com/huntmail Submit A Buck: www.BigBuckRegistry.com/mybuck Be a Guest: Guests@BigBuckRegistry.com Share for Share: www.BigBuckRegistry.com/s4s Facebook: www.Facebook.com/bigbuckregistry Twitter: www.twitter.com/bigbuckregistry Feedback:Feedback@BigBuckRegistry.com Also find us on these fine networks:  Blubrry Libsyn TuneIn  CREDITS: This Show was Written, Edited, and Produced by Jason “Jay” Scott Ammann Deer News Written and Recorded by Jim Keller Chubby Tines Tip of the Week Written by Dusty Phillips

En vad vi skulle kalla saltin som ser precis ut som ett mariekex men har en smak av cheddar-ost. Riktigt gott men för att komma till sin fulla potential hade nog lite marmelad, ost och en kopp te varit på sin plats.

The fellas are back on this, the most beautiful comic nerd day in... well, a few weeks. Spider-Man is officially coming to the Marvel Cinematic Universe!!! Praise Odin!!! The guys also discuss a few of this years best picture Oscar nominees, Ian gives his opinions on Biggie's "Life After Death", and Josh tries time and time again to make his character Cheddar Cheese not sound just like Meatwad. This episode is brought to you buy the fish and shrimp tacos we ate before recording.

Furry-Muscle Cast – 34 – Its Almost Here! 1.       Introductions (10 – 15 Minutes) ·         Gust Co-Host – Tiberious – The master of power! (Furaffinity @ Tiberious) ·         Gust Co-Host – Tonka Wolf – The wolf with a chest of a GOD!!! ·         Maximus Ursus – Singing, Coining, Drinking…? (Image) ·         Tiptoe – Eating this, trying that ·         Beastly Bahamut – Big Blue and trucking ·         Schredded Wolf – Ifs it’s not over 150 lbs dumbbell, screw it. ·         Syn – Number crunching like the ab machine. ·         Jazz Wolf – Drawing, Doctor Who, Creepy Faces, huhhh!? ·         Snowheart – The moving kitty! ·         Zak – It’s all over, muahahaaahahaaaa!   2.        Tiberious – Downious: (20 – 25 minutes) ·         Background – Fandom, Life, School, Lifting, etc. ·         Power lifter – How it started?; How long at it?; Contest?; Goals?; Future plans? ·         How has powerlifting influence your life? ·         What is the different between bodybuilding and powerlifting? (Tiberious’s point of view).   3.       Topics (30 – 90 minutes) ·         Review: §  Body types can be place in to three main categories §  Ectomorph – Tall & Lean (FMC - 33) §  Mesomorph – (FMC – 34) §  Endomorph – Shorter and usually a bigger person. (FMC – 35) §  Mixed – These body types are not set and stone and people can have a combination of two body types.   A.      Mesomorph – ·         Large Muscle with naturally athletic physique. ·         A mesomorph has a large bone structure, large muscles and a naturally athletic physique. They find it quite easy to gain and lose weight. ·         Traits: § Athletic § Generally hard body § Well defined muscles § Rectangular shaped body § Strong § Gains muscle easily § Gains fat more easily than ectomorphs ·         When it comes to training endomorphs find it very easy to gain weight. Unfortunately, a large portion of this weight is fat not muscle. To keep fat gain to a minimum, endomorphs must always train cardio as well as weights. Usually supplements may not be needed as long as the person has a high protein intake in their diet. ·         Source: http://www.muscleandstrength.com/articles/body-types-ectomorph-mesomorph-endomorph.html   B.      Rice Is Nice! (Occasion) ·         Each food has a unique nutrient profile — high in some nutrients and low in others. ·         A person who only eats nothing but chicken breasts, rice and broccoli, will still be lacking nutrients that should be balanced out by eating other foods in some of his daily meals. ·         If rice is not for you try other complex carbs, such as yams, oatmeal, potatoes, pasta and whole-grain breads, you will still be covering your bases. ·         Also try mixing some lemon juice and sugar with your rice to get it to separate and to give it moisture. This may make it more palatable for you. If you still don’t like it, then turn to complex carbs that you will enjoy eating. ·         Keeping in mind that food balance is always important to the body. ·         Source: http://www.flexonline.com/nutrition/rice-occasion ·         Source: http://www.examiner.com/article/bodybuilding-and-the-importance-of-rice-the-diet   C.      The Science of Pecs! (da muscles) ·         Pecs – Pectoralis Minor and Pectoralis Major (Images) ·         These are two large, flat muscles that run across the surface of your chest. These muscles generally come into play when pushing something or hugging someone. ·         For men a well form chest helps in self-esteem as well as show to others of physicall of the individual to others. For females it helps to support the breast and show off self-esteem as well.  ·         Pec Tears and Strains (Images) ·         Major reason for injury to pectorals are being overused and lifting to heavy without proper lifting form. ·         Exercises: § Peck Deck § Cable Press § Cable Flyes § Chest Dips § Cable Crossovers § Incline Dumbbell Flys § Dumbbell Flys § Dumbbell Press § Flat Flyes § Incline/Decline Bench Press ·         Source: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2953288/ ·         Source: http://www.coreperformance.com/knowledge/injury-pain/pectoralis-muscle-strain.html       D.      Protein Deep Dish Pizza!, No Really!! (Image) ·         Ingredients For The Crust §     1/2 cup Pea Protein Powder (unflavored) §     1/2 cup Liquid Egg Whites §     1/8 cup Buckwheat Flour §     1/2 cup Almond Milk §     1 tbsp Coconut Flour ·         Directions For The Crust § Blend all of the ingredients together until you get a thick batter. Using a spoon, spread the batter onto either one or two deep-dish pans. I used two small nonstick cheesecake pans, and they worked wonderfully. § Bake at 320 F (160 C) for about 15 minutes or until the crust has cooked through. ·         Ingredients For The Filling §     1 small chopped Onion §     2 chopped Garlic Cloves §     2 cans of Tomatoes §     1/2 cup of Cheddar Cheese (or grated Mozzarella) §     1 cup of Ground Beef (I used Grass-fed beef) §     1 tbsp Rosemary §     1 tbsp Thyme §     Salt to taste ·         Assembly Directions § Add toppings to the crust. I made mine by pan frying the onions and garlic until soft, letting the added beef simmer until cooked, throwing in the tomatoes and spices, and reducing for 30 minutes until the sauce has thickened). § Bake at 320 F (160 C) for about 10 minutes or until the cheese on top has melted. Top with additional cheese if desired. ·         Nutrition Facts - Amount per serving § Serving Size: 1 small crust (without toppings) § Serving Size: Recipe yields 2 (without toppings) § Calories - 251.5 § Total Fat - 6g § Total Carbs - 5g (3.6g fiber) § Protein - 38.4g ·         Source: http://www.bodybuilding.com/fun/ask-the-protein-powder-chef-protein-pizza.html   4.       Emails (30 – 45 Minutes) A.      From: Reeve @Schred/All Comment from what Schred’s said from last Cast FMC – 33. Review: Schred1 – Comment (Audio) Review: Schred2 – Clearing Up Comment (Audio) Review: Schred3 – Zak Follow Up (Audio)   Comment: I do believe that the distinction between the different body types is actually very important as long as people understand this is just a very generic scale to give you an idea of how fast your metabolism is. I consider myself an endomorph. I’ve always been the pudgy little guy. When I started working out, I was mostly doing cardio. My goal was to get in shape and feel a bit less ashamed of my body. The problem being that I had a really sweet tooth and preferred by far sweating on a treadmill than going on a diet. Also, from my personal experience, no matter how heavy I lift and how hard I push myself, I can't "lose fat" simply with lifting. Cardio seems to be, if not the only option, at least the best for me. I did very intense cardio for about 5 months. In the end I was weighing 120 lbs for 5'3" and still looked a bit pudgy although I had very skinny arms and could nearly see my ribs. I went to see a dietician who told me being slim would basically mean a drastic change in my lifestyle, both for exercises and diet. However, she also gave me this little explanation about body types, mostly to make me understand I had a slow metabolism and what it would imply. If I wanted to get in shape, it'd have been much easier for me to start lifting than to try and lose fat. So far, my results have been pretty good and I've started out-lifting ectomorphs friends who were ahead of me when I started. All in all, what I'm trying to say is, even though the generalization of body types shouldn't be taking too seriously, having a general idea of the pros and cons of your metabolism can really help you finding the workout and diet that suit you best. I refuse to give up on my occasional cookie or ice cream, but if it hadn't been for learning about the endomorph body type and their ability to gain size easily, I would never have started weightlifting in the first place.   B.      From: Anonymous @Snowheart (Image with Question) Comment: t doesn't seem to look like I've changed much or changed at all after these past two years and it's actually quite demotivating and frustrating to see. I've done what I can within those two years and learning in between. There has been 5x5 (which I've learned quite a bit from previous podcast), HIIT and now, body weight training. Food intake is kept at a minimal as I'm trying to lose those fat and changing them into muscle mass.   Unfortunately, I am unable to fix down on a diet as money is an issue and my family isn't very supportive of what I'm going through. Being a Chinese and whatnot, I'm unable to bring them down to say that white rice is bad for me at the moment cause I did went through that phase and had an argument, even few days ago. We just need to have white rice. I tried adding in brown rice but two issues: 1) it's expensive to obtain and 2) my dad doesn't eat brown rice. Thus, boils down to the issue of food intake where I've been trying to cut half of my portion till now. I know food is a huge issue here but it's difficult in an environment where my parents aren't that supportive of it. That goes for food and for training, I'm on a body weight training with a personal trainer. I've just started on that recently in December 2013 and still going on till now. What I've been doing are push ups, jumping lunges, squats, sand bag training, etc,. It's intense, that much I could say cause my trainer is one hell of a trainer. He pushes and I'm hoping to see results but I'm only on personal training with him once a week. The remaining days, I go on HIIT like RPM classes, biking. I hate running the treadmill and it's not what keeps me motivated. Classes like those keeps me focus and really force myself to push forward. Even after all those, I'm still not gaining or losing much. As you can see from the comparison, it's really demotivating.   I'm only taking whey protein and fat burner as supplements. And I have no access to any nutritionist. Supplements that I'm taking. I'm only taking whey protein and fat burner as supplements. And I have no access to any nutritionist.   C.      From: Fatwolf @All Question: Does anybody know of Soya, Lactose and Dairy free protein shake as I have developed allergies to them.   Zak Source: Yes, Rice and hemp based protein powders have actually been around for some time now. Manitoba Harvest has just announced their new Organic Vanilla and Organic Dark Chocolate Hemp Protein Powders.  These products can be found right now exclusively at Whole Foods Markets in the USA. Source: http://www.godairyfree.org/news/nutrition-headlines/dairy-and-soy-free-protein-powder-it-does-exist-and-in-chocolate   Also one can try Pea Protein powders. http://www.swansonvitamins.com/now-foods-pea-protein-powder-2-lbs-pwdr   5.       Closing Out (3 – 5 Minutes) ·         We can’t do the show without you, the listeners! ·         Please rate us on iTunes or Thumbs us up at Stitcher Radio. Give us a s thumb up.   ·         You can email us at FMC@furry-muscle.org ·         Have any questions or comments? Drop us a line at 571-208-BUFF (2833). ·         Follow us on Twitter @FurryMuscleCast ·         You can find show notes, pictures, links and many other materials at our main website http://www.furry-muscle.org ·         Next Furry-Muscle Cast: June 13th – Summer’s Here!!!

In this second Ontario Brewer Podcast feature on the American style ales of Nickel Brook Brewing and American hops, Mirella Amato of BeerologyTM chats with brewmaster Ryan Morrow as well as Brad Quaile who is the production manager at Pine River Cheese. Brad talks about this month’s three feature cheeses, two of which he created himself: Monterey Jack Cheese with Salsa, Cheddar Cheese with Caramelized Onion Flavour and Extra Old Cheddar Cheese. Brad and Ryan then share their respective processes for creating a new recipe. Before diving in and pairing the three Pine River cheeses with Nickel Brook Naughty Neighbour American Pale Ale and Malevolent Imperial Black IPA, Brad takes a little time to explain the different between Monterey Jack and Cheddar… The trio then compare notes on the different pairings. Brad and Ryan then draw another parallel between their respective jobs… A special thanks to our guest for this podcast: Pine River Cheese.

Episode 17 Sponsored by: TraditionsSOJcast 17 is all about traditions: the widespread conventional ones and homegrown family ones.Current Events  (15:30)Did you know that Stacey's mother was coming for Thanksgiving? Of course you did, we told you so in SOJcast 16. Well she came. Listen as we discuss her curious habit of speaking her mind. A mom without a filter! We also discuss the less traditional Thanksgiving Mark attended. Whose turkey was most moist? Listen. Learn. Brine. Are you like Xombee Guy? Had a little too much family for Thanksgiving?We start our discussion with the idea that millennials bristle at many traditions, while others have quietly crept into their subconsciousness. Do you agree? Is this the generation that will do away with all but our most hallowed traditions or are we just stirring the pot (of hot oil)?Here's some of the traditions we discuss - how many are self-explanatory?Mexican FridaySausage FestMovie Night with GrandmaBackwards BirthdayDeep Fried Friday What are some of your traditions that you've invented? We have a big calendar next year and Arbor Day needs help.Food Porn  (31:00)Deep Fried Friday (also called Unbelting Day in Canada) Two guys and two Fry Daddies. Such is the stuff of legend.Meatballs, meet hot oil. Oil, to your task.While everyone had a hand in the deep frying, in actual fact Laura was the Iron Chef in residence. Her culinary skills would cause Alton Brown to weep salty tears.Laura's (aka Lauren's) corn dogs were wonders to behold - and wonders to eat! Here's a selection from the menu on Deep Fried  Friday:Cheddar CheeseCorn DogsRavioli - Meat and CheeseMeatballsCincinnati-style Chili (Gold Star as point of fact)Leftover Thanksgiving SandwichesBananas Cookie DoughCandy BarsThe Prime Rib didn't fit in the Fry Daddy, so it went in the oven. Kinda sad right? Nah...

Gina dares Randy, Elijah, Becky and a handful of PGPeeps to try cheddar cheese larvets! Plus later on Timmy Conway Jr shows up to food truck it up with the PGP!

On this week’s riveting installment of Autoline After Hours, McElroy and the gang delve into a topic worthy of a Shakespearean tragedy they try to dig-up the root cause of Detroit’s painful decline. Of course John is joined in the studio by Peter De Lorenzo, but the other third of the regular After Hours gang, Jason Vines, is out of town so he joins the fray via telephone. Standing in, or rather sitting in for Vines and getting his baptism by fire in the conversation crucible is Csaba Csere, long-time industry expert and former editor-in-chief of Car and Driver. This week, the group discusses and a diversity of topics ranging from horses and Fudge to cheddar cheese oh and, by the way, some of the colossal blunders that backed GM into the corner it’s in today. As always, your participation in the discussion is paramount. We take more of your questions and comments in the edgy “Rapid-Fire segment in the latter half of the broadcast. You do not want to miss this installment of Autoline After Hours, the most candid car-themed discussion around.

Our first official episode features a Guinness and Cheddar Cheese fondue. Chef Ronen and friends drink Guinness, eat lots of dairy, and convince the producer and director to eat burnt cheese.