Podcasts about Cheese

This is a Vintage episode from 2005Why This Episode MattersMaster Sommelier Roger Dagorn joins Mark Pascal and Francis Schott for a thoughtful conversation about how wine service was evolving in America in the mid-2000s.The episode explores what a great sommelier actually does: guide, educate, and make guests feel comfortable rather than intimidated.Roger talks about the growing professionalism of the restaurant and wine worlds, the increasing knowledge of American diners, and the importance of clear communication at the table.The conversation also covers sake in fine dining, how to talk about wine budget in a restaurant, how scores affect guests' choices, and why cheese courses matter.The ConversationRoger Dagorn, then the wine director, maître d', and Master Sommelier at Chanterelle, joins The Guys to discuss the changing role of wine in American dining. He reflects on how restaurant work became a more respected profession, how education helped grow a new generation of wine professionals, and why New York became one of the world's great wine markets. The conversation moves through sake service, talking to a sommelier about budget, balancing scores and real dining experience, and the role of a well-run cheese course in a serious restaurant.Time Stamps1:00 – Roger Dagorn joins; Chanterelle, Master Sommelier status, and the growing professionalism of hospitality3:10 – New York is one of the world's great wine markets8:35 – How Chanterelle became an early adopter of sake pairings in fine dining11:35 – How diners can talk to a sommelier about budget more comfortably16:00 – Great bottles at different price points and what matters at the table21:15 – Chanterelle's cheese course and the return of serious cheese serviceGuest BioRoger Dagorn is a Master Sommelier, longtime wine director, and maître d' known for his work at Chanterelle in Manhattan. One of the early Master Sommeliers in the United States, he built a reputation for exceptional wine knowledge, generous hospitality, and a warm, unpretentious approach to service.InfoAbout Roger https://www.wineandspiritsmagazine.com/free-reads/great-wine-mentors-roger-dagornCourt of Master Sommeliers of Americashttps://www.mastersommeliers.org/Join us on March 12 for a wine dinner with BallettoClick below for more info:https://www.stageleft.com/event/31226-balleto-winemaker-dinner-w-anthony-beckman/ Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

No one is an island. We all depend on each other in critical, often tangled ways. And when I say "we" and "each other" I don't just mean humans. Yes, we humans rely on other humans. But we also rely on bees, yeasts, dogs, bacteria, and countless other creatures big and small. These interspecies dependencies—or mutualisms, as biologists call them—have deflected and inflected our history. And there's no doubt they will also inflect our future.  My guest today is Dr. Rob Dunn. Rob is Professor of Applied Ecology at North Carolina State University, where he studies the creatures and ecologies all around us—in our homes, in our foods, in our belly buttons. He's the author of eight books, including, most recently, The Call of the Honeyguide: What Science Tells Us about How to Live Well with the Rest of Life. This book is the focus of our conversation today. Rob and I talk about the idea of mutualism—in which two or more species benefit each other—and how human life is sustained by mutualisms all the way down. We consider how the benefits of mutualism are measured—whether in terms of biological fitness, or longevity, or pleasure. We talk about the best-documented cases of humans collaborating with other species to find honey or hunt fish. We consider how our liaisons with yeasts have shaped human history—and how we might even say that yeasts domesticated us. We linger on our relationships with dogs and cats and the benefits we get from them, some obvious and some less so. Finally, we talk about what it would mean to more fully embrace our mutualisms, what it would mean to create what Rob calls "a less lonely future." Along the way, Rob and I talk about cheese, worms, and maggots; bread, beer, and honey; face mites and armpits; parasites, inquilines, and commensals; what sauerkraut does to our immune systems; honeyguides and dolphins, leopards and house cats; morbid curiosity; and how dogs might give us a kind of access to our subconscious.  This is a fun one folks. But, before we get to it, a couple of announcements.  First: Applications are now open for the 2026 Diverse Intelligences Summer Institute. This is a three-week intensive, transdisciplinary exploration of the different forms of mind and intelligence that animate our world. If you like the themes we talk about on this show, you would almost certainly get a kick out of DISI. More info at www.disi.org. That's d-i-s-i. org. Review of applications begins pretty soon, so don't dither! Second: We have just put out our first ever Many Minds audience survey! Whether you're a longtime superfan or just an occasional listener, we would love to hear from you. Your input will help guide the show as we consider our next chapter.  Alright, friends—without further ado, on to my conversation with Rob Dunn. Enjoy!   Notes 4:00 – For the fuller story of Menocchio, see The Cheese and the Worms, by Carlo Ginzburg. 7:00 – Dr. Dunn's lab has been involved in public-facing projects about fermented foods—see here for a series of webinars. 10:00 – The Sardinian cheese we discuss is called casu martzu. 14:00 – A study by Dr. Dunn and colleagues about human face mites. This is not the only aspect of bodily geography he and colleagues have examined: see also this study of the organisms in our belly buttons. 18:30 – For a primer on honeyguide birds, see here.   21:30 – For more on the calls humans use to communicate with honeyguides, see here. 24:30 – For more on human-dolphin collaborative hunting, see this recent study.  27:30 – For more about the theologian Aminah Al-Attas Bradford, a researcher in Dr. Dunn's lab, see  here. 33:00 – We also discussed fermentation at length in an earlier episode here.  35:00 – A study by Dr. Dunn and colleagues on the microbial composition of sourdough starters. 37:00 – For more on our—and other animals'—relationships with alcohol, see our earlier episode. 40:00 – A study by Dr. Dunn and colleagues on the evolution of sour taste in humans.   42:00 – For more on the domestication of chickens, see here. 49:00 – For more on the concept of "morbid curiosity," see here. 55:00 – For more on our armpits—and the bacterial communities we harbor therein—see this study by Dr. Dunn and colleagues.  1:04:00 – The study by Dr. Dunn and colleagues about the spiders in people's homes. The spider poem by Kobayashi Issa.   Recommendations An Immense World and I Contain Multitudes, by Ed Yong (former guest!) Stories by Anton Chekhov Poems by Kobayashi Issa   Many Minds is a project of the Diverse Intelligences Summer Institute, which is made possible by a generous grant from the John Templeton Foundation to Indiana University. The show is hosted and produced by Kensy Cooperrider, with help from Assistant Producer Urte Laukaityte and with creative support from DISI Directors Erica Cartmill and Jacob Foster. Our artwork is by Ben Oldroyd. Subscribe to Many Minds on Apple, Stitcher, Spotify, Pocket Casts, Google Play, or wherever you listen to podcasts. You can also now subscribe to the Many Minds newsletter here! We welcome your comments, questions, and suggestions. Feel free to email us at: manymindspodcast@gmail.com. For updates about the show, visit our website or follow us on Bluesky (@manymindspod.bsky.social).

A new era starts on the broadcast, but with a swerve! The Geeks embark on the Cheezy Fantasy era with a later edition to the genre, Curse of the Dragonslayer aka Saga: Curse of the Shadow! Also on the program, the latest ep of The Orville and this week's Top 3 features the Geeks' memorable ads from their youth!Thanks for listening and Keep On Geekin' On!

Traditional cheesemakers respect the process of cheesemaking. They honor the environment, the animal, its milk and traditional techniques – all of which lead to delicious, nutritious cheese. Industrial cheesemaking, in stark contrast, emphasizes sterile conditions, uniformity, and artificial inputs (including GMO-derived rennet). The cheese that results from the conventional approach is consistent... but misses a lot in terms of flavor profile and nutrients.   Trevor Warmedahl is a cheesemaker, fermentation educator and the author of Cheese Trekking. Today, he takes us on a cheese adventure, as we gain insight on traditional, artisanal cheesemaking. He gives us pause about what is in our fridge and where it comes from.   Trevor has trekked all over the world, working alongside artisanal cheesemakers, so he understands and shares the importance of working with (instead of against) microbes and nature. He describes cheeses you may have never heard of, along with unique approaches to making them. Trevor also helps us take stock of what has been lost in our modern approach to cheesemaking.   Visit Trevor's website: sourmilkschool.com Become a member and/or donate to the Weston A. Price Foundation at westonaprice.org Check out our sponsors: New Biology clinic and Bordeaux Kitchen Naturals

Cheesy and Fondue mix it up this week with a contest called Name that Cheese where only silly names can compete. We talk about stinky cheese, scary cheeses, cheeses that are named for a monks head and maybe even poo. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! *** Why is cheddar the most dangerous of all the cheeses? Because it is very sharp! Show Notes https://en.wikipedia.org/wiki/T%C3%AAte_de_Moinehttps://culturecheesemag.com/cheese-library/Stinking-Bishophttps://en.wikipedia.org/wiki/Mimolettehttps://www.thespruceeats.com/spanish-cheese-drunken-goat-591584https://www.cheeseprofessor.com/blog/aop-chevres-cheeses-loirehttps://en.wikipedia.org/wiki/Pantysgawnhttps://ticklemorecheese.co.uk/about-us/https://en.wikipedia.org/wiki/Humboldt_Foghttps://www.murrayscheese.com/dp/moser-screamerhttps://www.murrayscheese.com/dp/sequatchie-cove-shakerag-bluehttps://www.greendirtfarm.com/product/dirt-lover/https://www.catocornerfarm.com/shop-online/dairyerehttps://lecheesegeek.fr/blog/cheeses-with-weird-names/https://anycheese.com/articles/funny-cheese-names/https://culturecheesemag.com/blog/top-15-hilarious-cheese-names/

Cheese, cheese please more cheese. How much cheese do you eat a week? http://buymeacoffee.com/journeyofpingpong

Smoke rising in Tehran amid a new Israeli bombardment. Trump fired Kristi Noem and nominated Senator Markwayne Mullin to lead DHS. Texas Rep. Tony Gonzales drops out of a runoff after admitting that he had an affair. The final vote to approve the new White House ballroom has been delayed until April. Plus, The Netherlands won the World Championship Cheese contest. Learn more about your ad choices. Visit podcastchoices.com/adchoices

No matter how much you love Velveeta Shells and Cheese...they're second-best to Kraft Mac and Cheese. This isn't preference - it's just facts. These are the second-best rankings.

This week on The Chad & Cheese Podcast, the gang proves once again that you can't separate HR from the real world—especially when the real world feels like it's on fire. What starts as travel talk quickly spirals into global tension, disrupted plans, and a larger conversation about leadership in moments of chaos. Let's just say when flights get rerouted and headlines get louder, it's hard not to wonder how instability at the top trickles down to the rest of us. The trio doesn't pretend to have foreign policy solutions—but they do have opinions. Lots of them. Of course, it wouldn't be Chad & Cheese without a few sharp left turns. A certain fast-food giant's awkward attempt at relatability gets the roast treatment, sparking a conversation about authenticity in the age of executive social media. That dovetails nicely into a broader debate about AI-generated marketing campaigns—especially when “people companies” experiment with removing actual people from the picture. Bold move? Lazy shortcut? Marketing genius? The gang weighs in. On the industry side, several heavy hitters are making moves. One longtime ATS player is rolling out a fresh brand and a shiny AI layer meant to unify its platform—raising questions about whether this is a true product evolution or a well-timed narrative shift. Another HR tech roll-up with a portfolio of recognizable recruiting brands has a new CEO at the helm, bringing big AI and SaaS credentials to what some see as a complex integration puzzle. Meanwhile, a job board giant finally makes a major technical leadership hire after years of operating without one—prompting debate about product vision, innovation debt, and what it really takes to modernize at scale. Add in contrasting approaches to AI-driven workforce strategy from major financial and retail employers, a glimmer of revenue optimism from a familiar job platform, a dad joke that absolutely no one asked for, and the usual sponsor shoutouts—and you've got classic Chad & Cheese: equal parts insight, irreverence, and “did they really just say that?” Chapters 00:00 - Introduction and Current Events 02:57 - Impact of War on Travel and Daily Life 05:59 - Fast Food and Cultural Reflections 08:48 - Advertising Trends and AI in Marketing 11:59 - Privacy Concerns and Societal Reflections 14:57 - Shoutouts and Personal Reflections 16:28 - Introduction to Traders and Travel Plans 18:32 - Industry Changes and iSIMS' New Brand Identity 28:41 - The Importance of Execution in Branding 32:05 - Leadership Changes at Employee and Future Prospects 36:58 - The Future of ATS and Customer Retention 39:41 - Challenges Facing Legacy ATS Providers 44:52 - Leadership Changes at Indeed 47:18 - AI's Impact on Employment 55:43 - ZipRecruiter's Recent Growth and Strategy

On today’s episode of The Wake Up Call, it’s a full‑blown food showdown as Scotch leads the debate over the best cheap eats meal: Frozen Pizza, Ramen, or Mac & Cheese. The crew shares their go‑to broke‑but-delicious choices, and the Froggy text line lights up with Fargo‑Moorhead listeners revealing their own cheap‑meal favorites. Fun, fast, and full of flavor — it’s Friday Food Fight!See omnystudio.com/listener for privacy information.

Are butter boards going to be the new cheeseboards?Cheese has long been on the shopping list for tourists keen to taste the local cuisine during their visits to France, but it seems that luxury butter is now top of the shopping lists.Russell Alford from Gastrogays joins Andrea to discuss!

This week we're diving into the kinkiest artist to come from the Disney Channel, Sabrina Carpenter. Her newest album is full of goofy sexy fun, so come listen to us talk about it. Credits: Hosts: Jesse McAnally & Andrew DeWolf & Liz Esten Podcast Edited By: Jesse McAnally Keeper of the Cheese: Juliet Antonio This show is a part of the Broadway Podcast Network Social Media: ⁠⁠⁠⁠⁠Our WEBSITE⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Musicals with Cheese on Twitter⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Musicals W/ Cheese on Instagram⁠⁠⁠⁠⁠ Email us at ⁠⁠⁠⁠⁠musicaltheatrelives@gmail.com⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Merch!!⁠⁠⁠⁠⁠ Jess Socials ⁠⁠⁠⁠⁠Jesse McAnally ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠on Twitter⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Jess McAnally on Instagram⁠⁠⁠⁠⁠ Andrew Socials ⁠⁠⁠⁠⁠Andrew DeWolf on Instagram⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Andrew DeWolf on Twitter⁠⁠⁠⁠⁠ Liz Socials ⁠⁠⁠⁠⁠Liz Esten on Instagram⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Liz Esten on Twitter⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Use our Affiliate Link⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

It's National Cheese Doodle Day, so naturally Big Rich, TD, and Fletch celebrate the only way they know how… by diving headfirst into the great salty snack debate. From chips and pretzels to popcorn and beyond, the crew ranks the all-time greatest salty snacks and things get surprisingly heated. Plus, Kat drops a bombshell when she reveals her absolutely unhinged list of potential future baby names… and the guys have thoughts. Let's just say some of these names might get a kid bullied before kindergarten. Cheese dust, snack rankings, and questionable baby names—it's another totally normal morning with Big Rich, TD, and Fletch.See omnystudio.com/listener for privacy information.

This week, Melissa's Crackers bring high drama between Kyle and Austin!

UW-Badger standout and NFL Hall of Famer, Joe Thomas, has turned farmer in southwest Wisconsin. Stephanie Hoff finds out what lured the offensive lineman to transition from field battles on turf, to field battles on pasture. Thomas is using his halloffamebeef.com product to elevate awareness and raise funds for Blood Cancer United and the "Big Climb" event at Camp Randall May 16th. Sunshine returns to Wisconsin today along with warmer temps. Stu Muck also reminds us to take a look at the full moon this morning if you're up in time. Market prices on good used equipment remain robust according to Ashley Huhn from the Steffes Group. He tells Pam Jahnke that they're finalizing preparation for their spring catalog and it's full! Paid for by Steffes Group."B" Teamers are busy at World Champion Cheese. The event kicked off yesterday at the Monona Terrace Convention Center, and it required many hands to make light work. One of those "B" team volunteers is Jeremy Houston. He explains all the daily duties that they must get done to keep judges moving and wheels, literally, turning at the event.Kiley Allan got her first taste of the World Cheese event Wednesday speaking with judging veteran, Pam Hodgson. Hodgson is one of 2 female Master Cheesemakers in the world, with her work home at Sartori. Hodgson explains why she enjoys being part of the cheesemaking industry. She says it may seem like an individual endeavor, but in reality it's a team approach that wins.See omnystudio.com/listener for privacy information.

The Plan-B Show with Brock & Kiki - March 5ht 2026See omnystudio.com/listener for privacy information.

Today is National cheese doodles day so give us your top 3 cheese doodles/ snacks!

National Cheese Doodle day. Entertainment from 1786. Boston Massacre happened, Stapler invented, convicted murderer electrocuted on toilet. Todays Birthdays - William Aughtred, Dean Stockwell, Eddy Grant, Marsha Warfield, Penn Jillette, Teena Marie, Andy Gibb, Eva Mendes. Patsy Cline diedIntro - God did good - Dianna Cocoran   https://www.diannacorcoran.com/Cheese puff song - The Hungry Food BandAmazed - LonestarSmile - LonestarBirthdays - In da club - 50 Cent     http://50cent.com/Electric Avenue - Eddy GrantLover girl - Teena MarieI just want to be your everything - Andy GibbCrazy - Patsy ClineExit - Bottom of the bottle - Gin House Jesters https://gin-palace-jesters.com/ History & Factoids about today Playlist on SpotifyHistory & Factoids about today webpagecooolmedia.comcountryundergroundradio.com

The ladies check out some Mega Gross Minis, which are surprisingly more detailed than you would expect! Write us some of your cringe stories at nervouslaughterpodcast@gmail.comThe socials: Instagram | Facebook | Twitter

Today On With Mario Lopez – We find out if Mario or Courtney is the biggest Bruno Mars fan in a round of Name That Tune, we get you ready for Daylight Savings, the latest buzz and is cheese actually good for your health!? See omnystudio.com/listener for privacy information.

Kelly Gibney joins Jesse to share a recipe - click here if you would like it.

Stephanie Hoff learns all about labneh at the 2026 World Championship Cheese Contest in Madison. Expert judge Aileen Kacvinsky discusses the debut of labneh, a versatile Middle Eastern-style cultured dairy product that balances the texture of sour cream with the tang of yogurt. The conversation highlights the global flavor trends influencing U.S. production.See omnystudio.com/listener for privacy information.

Elias Makos is joined by Meeker Guerrier, Commentator at Noovo and RDS, and Paul Gott, Lead singer and guitarist for Montreal Punk Rock band the Ripcordz and a journalism professor at Concordia. Speaking in Washington on Tuesday, the U.S. administration continued to make their case that allowing Iran to continue their reign of terror was not an option. Mark Carney finally spoke to journalists after avoiding them for almost a week. And he took the opportunity to walk back some of the support he gave to the bombing of Iran on Saturday. The Parti Quebecois are now barely holding on to their lead while the Quebec Liberal Party is cementing their comeback in the polls.

You are cordially invited to attend a most distinguished yet eminently fake wake in honor of Trixie Mattel and Katya Zamolodchikova, the undisputed queens of chaos, podcasts, and mirth. We shall convene in a chapel that smells faintly of Red Bull, stale makeup, and air conditioner refrigerant. Guests will enjoy a program of refined absurdities including a dramatic reading of Whitney Houston's 2001 BET Awards acceptance speech, a panel discussion on Taco Bell entitled, "Beans, Cheese, and Consequences," and a ceremonial burning of Katya's old hip. Attendees will encounter a tasteful lounge where retired wigs dispense movie reviews and gallon-jugs of iced coffee. The service will feature a eulogy by a Dunkin' Donuts cashier from Back Bay, culminating in the release of several doves that will immediately relieve themselves on Trixie and Katya's pink and crimson coffins. Formal mourning attire is required, though guests are strongly encouraged to incorporate elements of high camp, delusion, and inappropriate accessories that suggest you are in dire need of therapy. To get simple, online access to personalized, affordable care for ED, Hair Loss, Weight Loss, and more, visit: https://Hims.com/BALD This episode is sponsored by BetterHelp. Sign up and get 10% off at: https://BetterHelp.com/BALD Join Rakuten to start saving money today! Join for free by downloading the app or going to: ⁠https://Rakuten.com⁠ Follow Trixie: @TrixieMattel Follow Katya: @Katya_Zamo To watch the podcast on YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/TrixieKatyaYT⁠⁠⁠⁠⁠⁠⁠⁠⁠ To check out our official YouTube Clips Channel: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/TrixieAndKatyaClipYT⁠⁠⁠⁠⁠⁠⁠⁠⁠ Don't forget to follow the podcast for free wherever you're listening or by using this link: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/thebaldandthebeautifulpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you want to support the show, and get all the episodes ad-free go to: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://thebaldandthebeautiful.supercast.com⁠⁠⁠⁠⁠⁠⁠⁠⁠ To check out future Live Podcast Shows, go to: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://trixieandkatya.com/#tour⁠⁠⁠⁠⁠⁠⁠⁠⁠ To check out the Trixie Motel in Palm Springs, CA: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.trixiemotel.com⁠⁠⁠⁠⁠⁠⁠⁠⁠ Listen and Watch Anywhere! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/thebaldandthebeautifulpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow Trixie: Official Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.trixiemattel.com⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@trixie⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/trixiemattel⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/trixiemattel⁠⁠⁠⁠⁠⁠⁠⁠⁠ Twitter (X): ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/trixiemattel⁠⁠⁠⁠⁠⁠⁠⁠⁠   Follow Katya: Official Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.welovekatya.com⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@katya_zamo⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/welovekatya⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/katya_zamo⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Twitter (X): ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/katya_zamo⁠⁠⁠⁠⁠⁠⁠⁠⁠   #TrixieMattel #KatyaZamo #BaldBeautiful Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dr. Ricklefs-Johnson talks about bone health and the cardiovascular health benefits of cheese. Calcium, phosphorus, and vitamins D, K, and B12 are all important for bone health, and cheese is a good source of each. In the past, saturated fat in cheese would have been demonized, but research is finding that saturated fat isn't created equally across all food types, and cheese has many unique fatty acids. Cheese consumption is associated with reduced risks of coronary heart disease, cardiovascular disease, and stroke. Cheese contains bioactive peptides that appear to help lower blood pressure. (4:18) The panel discusses the mechanisms of action of cheese consumption on cardiovascular health, how much cheese is recommended daily, and whether different cheeses have different health benefits. Dr. Ricklefs-Johnson explains that the protein in cheese is primarily in the form of casein, rather than whey. Casein had been less utilized as it was thought harder to digest, but more research is showing the benefits of casein in muscle recovery and helping with sleep. (8:27) Research supports that calcium from cow milk sources is more bioavailable compared to supplements or fortified calcium in plant milks. Cheese is also unique as a dairy food that contains vitamin K, which works in conjunction with vitamin D and calcium for maintaining bone mass. (15:07) The panel visits about some of the other presentations at the symposium, including feeding cows to influence vitamin K or fatty acids in the milk and how to get the word out about the health benefits of cheese. (19:16) Panelists share their take-home thoughts. (26:29) Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.   If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll mail you a shirt. 

Trevor Warmedahl's new book, Cheese Trekking: How Microbes, Landscapes, Livestock, and Human Cultures Shape Terroir, documents natural cheesemaking practices in traditional communities. Warmedahl is a cheesemaker, educator, and founder of the Sour Milk School, where he teaches natural methods of milk fermentation suitable for the home, farm, restaurant, or commercial operation. The book recounts his  travels to Mongolia, India, Norway, Italy, Austria, Slovenia, Georgia, and Spain, where he met cheesemakers using practices that go back generations and result in cheeses with flavor and "terroir" far beyond anything he'd ever encountered. And the pastoralists who make them have deep connections to their land and animals, and are doing a kind of agriculture that heals the land and promotes biodiversity. 

Today marks the beginning of the World Champion Cheese event at Monona Terrace Convention Center in downtown Madison. With more than 3,300 entries from around the world and 56 world class judges ready to go - it draws a crowd. One person that's witnessed the excitement first hand is Steve Stettler. Stettler is a Master Cheesemaker himself and owner/operator of Decatur Dairy in Brodhead. He says it's been fun to watch the event grow in size and overall appeal. He thinks Wisconsin is the ideal place to host this gathering of the world's greatest cheesemakers. He takes Pam Jahnke behind the curtains with show details.Get those rain gauges out! Stu Muck says today will bring a little precipitation around the state, but more measurable rain is expected by late this week. Rain, sleet, snow - it's not really going to stop farms from handling some spring clean-up. Ben Jarboe listens in as a member of Pennisula Pride Farms watershed explains how calculated they are on manure management in spring. Barry Bubolz works with NRCS demonstration farms in Door County. He says farming along the lakeshore is different then other areas of the state, and that has to be respected by the farms managing nutrients and changing weather.Markets are being whiplashed again this morning in response to the US-Israel-Iran war. John Heinberg, market advisor with Total Farm Marketing in West Bend, emphasizes the areas that farms and agriculture are monitoring. Crude oil will drive headlines. Heinberg also advises that growers know where your fertilizer is and make sure you're going to get it. Plus, soybeans and wheat catch a rally. Be sure and capitalize on it.See omnystudio.com/listener for privacy information.

Sue issued the challenge for 40 days: Kendra cant eat cheese until April 5th. So did she cheat while in Vegas? Her cousin Maura checked in to tell us the truth!

La Pine Library is hosting a free event this Saturday, “Not Your Mama’s Cheddar,” as part of Deschutes Public Library's monthlong exploration of fermentation, decay and rot. Teri Tith is leading Saturday’s event, drawing on her extensive knowledge about cheese and years of experience working as a cheesemonger at Market of Choice in Bend to help educate the public about this delicacy, including cheddar, her personal favorite.    But to say Tith is a cheese expert is an understatement. She’s a Certified Cheese Professional, which she was awarded in 2023 by the American Cheese Society. Tith earned that distinction by working more than 4,000 hours in the cheese industry, and she also had to pass an exam testing her knowledge on the production, distribution and science of cheese.    Tith also holds a Level 3 certification in wine from the Wine and Spirits Educational Trust, which she says has helped inform the kinds of wines she selects for wine and cheese pairing events at tasting rooms in Bend. While most people know about the natural pairing of cheese and wine, most don’t know about the pairing possibilities of cheese and sake, an alcoholic beverage made from fermented rice. Last autumn, Tith offered cheese and sake pairing classes and is now pursuing a Level 2 certification to boost her knowledge of this traditional Japanese beverage.    Tith joins us to share more details and insights into artisanal cheeses made in Oregon and beyond.  

Hello everyone,Todays episode is called The Boy who wanted more cheese. And is a Dutch fairytale by William Elliot Griffis.If you enjoy listening to these stories, please do leave an Apple review so we can grow and reach more people.Sweet Dreams. Lucy ❤#SleepStories #BedtimeStories #GuidedMeditation #Relaxation #Calm #Mindfulness #MeditationPodcast #SleepPodcast #Folktales #FairyTales #Storytelling #SoothingVoices #SleepAid #RelaxingStories #Tranquility #DriftOffToSleep

Reiht euch in das Gruppenfoto mit vierunddreißig euch namentlich unbekannten Familienmitgliedern ein, jetzt wird hier sowas von „Cheese“ gesagt. Chris hat wieder Beef mit einem City Logistiker, Giulia kauft sich an einer Raststätte in Bremen eine Erkältung und endlich wird aufgeklärt, warum noch nie jemand ein Candlelight Konzert überlebt hat. Romantik Pur!Besuche Giulia und Chris auf Instagram: @giuliabeckerdasoriginal und @chris.sommerHier findest du alle Infos und Rabatte unserer Werbepartner: linktr.ee/drinniesUnser Intro stammt von Sam Wilkes. Hosted on Acast. See acast.com/privacy for more information.

Flush season is here. Protein solids are up. Global milk production is up. So… Where's all the skim milk powder? In this episode of The Milk Check, host Ted Jacoby III and the Jacoby team sits down with Martijn Goedhart and Henk-Jan Bouwman of Cefetra Dairy for a European perspective on the volatility rippling through global dairy markets. We talk through how traders got caught short and why the spring flush might not loosen up the skim milk powder/nonfat dry milk market. Plus, are we pricing U.S. out of the export market? We'll get you up to speed on: Why skim solids are being pulled away from dryers and into protein streams How hand-to-mouth buying turned into a short squeeze What record-high butter stocks in Europe mean for upside potential Tune in to hear how Europe and the U.S. are navigating one of the most volatile stretches in recent memory. L If you're making sourcing or coverage decisions right now, don't miss The Milk Check episode 94: The Dryer's Getting Robbed. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check TMC-Intro-final Ted Jacoby III: [00:00:00] Coming up on The Milk Check. Martijn Goedhart: You have supply growing, and then you think, “Oh, we’re gonna build stocks.” But then, demand caught up. And quite viciously. Ted Jacoby III: Welcome to the Milk Check from T.C. Jacoby and Company, your complete guide to dairy markets, from the milking parlor to the supermarket shelf. I’m Ted Jacoby. Let’s dive in. This week we are excited to have two special guests, Martijnjn Goedhart and Henk-Jan Bouwman from Cefetra Dairy in the Netherlands. We’ve been working closely with these guys for some time and we thought it would be a great idea given all the craziness and dairy markets going on in the United States, to ask them to give us a little bit of perspective on what’s going on in Europe so we can get a feel for how the global markets are affecting our U.S. dairy markets. Martijn, Henk, thanks for joining us today. Martijn Goedhart: Thanks for having us, Ted. Henk-Jan Bouwman: Thank you, Ted. Ted Jacoby III: I feel like what’s going on in nonfat right now more has an origin in the U.S., but I also noticed that you guys started to feel that maybe this market was gonna be a little bit shorter than we expected over in Europe before we realized it in the U.S. [00:01:00] Tell us about the skim milk powder market in Europe and what’s been going on the last month. Martijn Goedhart: In Europe, we’ve been overwhelmed by milk production growth since the second half of 2025, due to bluetongue, late calving, second peak, as some of us call it. And that has resulted in good outputs, and that output needs to go to the commodities. So, we’ve seen butter stocks build up significantly, and everyone assumed that that would mean that the skimmed stocks were also building up because that’s basically the other product you’re gonna produce when you do butter, right? A few things we, I think, overlooked is like the general protein trend in the world and the demand for protein, both on the whey side as well as on the milk side nowadays. So a lot of protein has ended up in other products than your typical skimmed nonfat production bucket. Adding to that, Europe has been the most competitive source in the world market for a long time. Demand wasn’t great because buyers were buying hand-to-mouth because they would basically wait for that carry to come toward them and buy at the lowest price at the last moment. But [00:02:00] now we see that the exports out of Europe have been great. And that’s been keeping the market clean. I think some traders speculated on lower prices and got caught short, basically needed to cover. And that’s where we are at now. And I think more than ever, if you look at NZX (New Zealand Exchange), this all started with a firmer GDT (Global Dairy Trade), with China stocking up a bit. So, if you look at NZX, CME (Chicago Mercantile Exchange) and EEX (European Energy Exchange), those markets are starting to correlate better than they did before because everyone’s looking at the developments of the other exchanges and then draw their conclusions for their own home base. And yeah, that cocktail, together with some U.S. developments that we’re gonna dive into, has caused record-high volatility over the last few weeks. Ted Jacoby III: So, Martijn, you’re telling a story that sounds very familiar ‘ cause that’s exactly what we’ve seen here in the U.S. We’re not making anywhere near as much nonfat dry milk as we expected because the protein demand is forcing those skim solids into other places. What are those other places in Europe? Where is that protein being used and what is it being made into in Europe right now? Martijn Goedhart: I think there’s two main [00:03:00] streams. Bear in mind that the milk pressure in Europe was so high that you need to burn milk, and the way to do that is to produce casein. So, I think casein production has increased by like double-digit numbers, that’s not because it was such a nice valorization, you can just dry more milk per hour. And considering the liquid markets over the last few months, during our low season, liquid milk was trading way below the commodity equivalent, proving that there’s a surplus of liquid milk that can’t be processed by drying it or churning it. So, that’s one part. The other part is, it’s the same in the U.S. We’ve been around here for a few days now, but in Europe, you see the same: everything is protein fortified, extra protein, in basically everything you can buy. So, a lot of protein that is processed in line before it even reaches the other class. So, like the dryers basically. Ted Jacoby III: Martijn and Henk, do you guys think that the skim milk powder market in Europe has tightened up primarily because everybody who was living hand-to-mouth saw the market started going up, and they decided they wanted to buy more now because they wanted to get the product at a lower price before the price [00:04:00] went higher, and then they just started chasing the market? Or do you think demand has shifted and there’s a true increase in the demand for the product? Henk-Jan Bouwman: There’s two things to touch upon here, Ted. One is, you’re absolutely right: people were buying hand-to-mouth, and they were actually rewarded for doing that because everybody believed that the price of tomorrow was better than the price of today. And for a fairly long period of time, they got rewarded for that. That also led to traders being short, as Martijn touched upon. From a demand perspective, yes, there’s actually quite some demand, and people also realize that they have to turn to Europe to find their cheapest skim. That also creates a bit of a demand pull towards European skim, which makes the price go up. And we’ve seen that, in particular, in low heat in comparison to medium heat. But in general, export markets for us are pretty strong, and, I would say, pretty much all the demand ends in European skim milk powder of origins. Josh White: Is anybody extending days in inventory? Do we think that there’s a short squeeze driving international clients to buy a couple extra weeks, a month, more than that of product? The nature of your question, Ted, [00:05:00] is what’s caused us to tighten up on that product? Is it truly demand for nonfat dry milk, or is it just reduced production overall? And I think maybe it’s both in a way. On the one hand, Martijn mentioned that the catalyst of this was actually a GDT event where China stepped in and bought more. And I think that we’ve been talking about the disappearance of China as a structural buyer of milk powder for quite some time. But their stocks to use ratio has been reported to be fairly low, and maybe they felt it was time to extend some days of inventory. At the same time, you evidenced what’s happening in the U.S., And Martijn alluded to it a little bit in Europe as well, that the pull for dairy protein in general is actually vacuuming some solids away from the dryer, and particularly the SMP or the nonfat dryer. So, is it both? Are we seeing people look to build a little bit more safety stock at the same time that our production is down a bit because protein demand overall is robbing our supply. Henk-Jan Bouwman: There’s a, there’s a couple of things to touch upon, Josh. One is in this whole upward movement, there were quite some international buyers [00:06:00] who still had demand open, for instance, for Q2 and Q3, and decided to step in and said, “Hey, this is a moment to buy, to cover that demand, because I am anticipating an upward movement.” So, in that sense, I’m completely with you. Producers did the same, as well. For them it was also attractive to lock some forward sales. And that has led to lesser availability of skim in EU. And that basically also caused the rally to continue. Martijn Goedhart: I think the difference with the U.S., as I understand it, is we have never not been able to buy product during this whole volatility. So, producers were always offering, customers would like step in, step out. If they really need it, they would book. They were also cautious. And we went up, then we went down, then we went up again. But in that down movement, customers were like, “Yeah, you see, so it’ll come off again.” So, that didn’t prompt them to build any length. I think producers did fairly well in putting a fundament below their sales book for the flush that’s upcoming. Traders are holding a fair bit of cash product right now for the next three, four months. It’s not tight as [00:07:00] such, but you see that certain buyers need certain origins that are scarce. So, it’s very much about the origin, the spec, and the product that you have, whether you can monetize on those higher prices. Ted Jacoby III: It seems to me, just listening to you guys talk about Europe, that the U.S. and Europe are both experiencing a very similar phenomenon in our supply chain. Demand for protein is pulling skim solids away from the dryer, first and foremost, which means on a skim milk powder / nonfat dry milk supply-demand balance, you’re reducing the supply even though we are both experiencing pretty significant increases in milk production. The traditional math is: more milk means more skim milk powder. It didn’t happen this time around, and it caught people by surprise. The demand for protein in Europe, just like in the U.S., is exceptional right now. But then that makes me ask the question: if we have less skim solids, in the form of skim milk powder and nonfat, in the global supply chain, is this increase in price directly proportional [00:08:00] to reduced supply, so we got more people buying because they want to get in the front of it. So, you got this bubble. But you also have had this slow decrease in overall skim milk powder demand going on. Like a slow creep every year. I’m not sure if it’s about 1%, but we’ve all kind of felt it that the global demand for skim milk powder has been just slowly weakening, but this sudden supply crunch was a bigger issue than the slow decrease in demand, and it caused this price bubble that’s just gonna take some time to work itself out. And if the protein continues to take the skim solids away from the dryers, it may be a really long time before it works itself out. Martijn Goedhart: Q4 of global SMP export has been very strong, but Q3 and Q2 were relatively weak. I’d have to look at how the balance looks at the end of the year. Also, the export figures have been more volatile than Ted Jacoby III: Yeah. Martijn Goedhart: Before. So, I think everyone thought like, “Okay, demand is sluggish. We have so much milk in the U.S. We have so much milk in Europe. [00:09:00] New Zealand’s season is looking good.” So, in your mind, you extrapolate that demand. Then, you have supply growing, and then you think, “Oh, we’re gonna build stocks.” But then, demand caught up. And quite viciously. So, that’s the thing I think people underestimated. We’re in a situation where we don’t see any old stocks or inventories building up. Josh White: So I wanna throw three thoughts out. On the first hand, we know our global milk supply is year over year up significantly. Martijn Goedhart: Yeah. Josh White: On a solids basis, protein and fat are up significantly. We’re talking about the overflow valve, the powder stocks not being very robust, and that on the end-user level, globally, people didn’t have a lot of additional days of inventory. So, that would suggest on one hand, maybe we need all this milk. Maybe we need it. Demand for protein and other products is up enough that we need all this milk. But then on the other hand, I think there’s probably two things that we need to be careful that we don’t overreact to. There’s seasonality in our products. We know that the northern hemisphere heavy milk production season is upon us. We’ve [00:10:00] started in California. We’re gonna continue to see our daily milk volumes increase seasonally in the U.S. as we get into the second quarter. Another thing that I’m wondering being, you guys with more international trade experience coming out of Europe is: buying seasonality. So, Ramadan every year moves up a little bit; Chinese New Year, there’s usually a surge leading up to it. And it’s gotten to the point where that was almost a collision with the traditional holiday season of December. Is it possible that we just robbed demand from the first quarter, and everyone tried to get in front of some of that demand in the late third and early fourth quarter, and that we’re about to go into a unique seasonal period where customers have now gotten scared. They’ve extended a few days in inventory, the structural demand won’t be there at the same time that the northern hemisphere flush is upon us. I mean, is it possible that we were just short squeezed based on seasonal issues in the first quarter, and we’re gonna resolve that with plenty of product in the second quarter? One final note I think that we [00:11:00] shouldn’t forget is that our year over year comparables are against a disease-infested 2024. We had bird flu in the U.S.; we had bluetongue to in Europe. How much are we actually over 2023 going into 2024. Ted Jacoby III: On 2023 versus 2024, I think Europe, you guys were down like a half a percent to 1% in 24. Does that sound about right? Martijn Goedhart: 23, 24 was pretty much flat. Ted Jacoby III: Mm-hmm. Martijn Goedhart: And 24, 25 we added like a hundred thousand metric tons. So, like, 6%, 7%. 24, 25. Ted Jacoby III: So you guys had a couple of flat years, followed by a year where you added quite a bit. Martijn Goedhart: Yeah. Ted Jacoby III: Which actually is pretty similar to what happened in the U.S. Yes. We had some disease like avian flu , and bird flu hit California ,and we were down in some places and up in others, but overall we were flat. But the solids were up a little bit. Martijn Goedhart: Yeah. Yeah. Ted Jacoby III: While dairy prices were decent, I didn’t feel like we were facing a massive supply scarcity in those two flat years, which is one of the [00:12:00] things that has me very perplexed about what’s going on now. Because it’s one thing to say, Hey, there’s all this new demand for protein. All the skim solids are going to protein, and that’s why there isn’t any skim milk powder in nonfat. Okay, let me phrase this a different way. That means that we are suddenly being faced with massive increases in demand for protein. The price of protein today is a lot higher than it was a year and a half ago when we were dealing with flat supply.  So, why is protein demand so much higher now compared to a year ago? Is it completely and solely demand driven? As amateur economists , like all traders are, that math doesn’t seem right. Martijn Goedhart: Last year, we had significant competition among our export customers from Iran and Belarus, in terms of SMP. The Iran exports were surging. I think it was like 150,000 tons of skim, something like that, that suddenly shows up. Europe is doing about 700. So, that has an impact when you’re talking to [00:13:00] buyers. But that disappeared just as quickly as it appeared. Which yeah, that 150,000 tons, or whatever it was, it will turn back to the next cheapest origin, which was Europe. So, demand didn’t grow, but shifted towards another origin being EU. Henk-Jan Bouwman: Yeah, I think in general, overall competitiveness of EU skim milk powder is a lot better than last year, even in comparison to a bigger skim producing regions. As Martijnn touched upon, being based in the Middle East, I saw a lot of competition coming out of origins, which were a bit more nontraditional. Iran was one of them. What happened is their overall competitiveness finished really, really quickly due to a couple of things. One of them being disease. So, they had foot-and-mouth disease in Iran. Two, their overall ability to import a sufficient amount of feed, and three, their competitiveness due to a currency standpoint, which quickly changed. That, indeed, meant that the material that was supplied by Iran is now being supplied by Europe. Diego Carvallo: It’s a fascinating situation. Some of those [00:14:00] solids that are going into MPCs are definitely reducing the demand for skim, unless it’s coming from a different end-user application. If we’re seeing the MPCs going into sports nutrition, it’s definitely new demand that is finding a new end-user. It’s a combination of a lot of the things that we have discussed in this call: the whole market being short and getting super used to being hand-to-mouth for years, where you could buy product cheaper a month from now, so, why would you buy it? Especially if you have high interest rates, right? So, that’s part of it. The other factor is definitely the whole market was shocked by the impact of the UF pull of the additional MPC production and the amount of solids that we’re not going into a dryer that everybody expected would go right. Also a few additional manufacturing productions, a few key plants in the U.S., this is starting to look like more of a fundamental shift than a short squeeze. [00:15:00] And three weeks ago, everybody was saying, “Yeah, short squeeze, it’s an amazing short squeeze. It’s gonna come down.” Right? And now that same rhetoric has been changing to, “Actually, this is not that much of a short squeeze, but it is more of a there are not that many solids.” There’s a new big plant in Texas. There’s a new big plant in New York. There’s a lot of solids that are being pulled, and nobody was taking that into account. Everybody was expecting after the bird flu in California, we’re simply gonna go back to producing the same amount of nonfat that we were producing two years ago. And if you look at the data, it’s not correct, you know, Josh White: We also gotta give credit to substitution and other things. And what I mean by that is like calf milk replacer industry in the U.S. Historically, we’ll toggle for the cheapest protein between whey and milk powders. For sure, we’re seeing that appetite pick up for nonfat dry milk right now. Whereas two years ago there was a lot of WPC 34 on the market. All of that’s gone [00:16:00] because of the whey movement. I think the utilization is shifting quite a bit. We’ve talked about where it’s more difficult to track where milk solids are being consumed into a lot of protein enhanced beverages and things along those lines. That’s becoming more difficult. We’re saying demand’s not great globally, but if you pick up feed demand because they can’t buy the whey products they bought before, that is more demand for milk powder. And by far the cheapest dairy protein right now is nonfat dry milk. The big question I have is seasonally in the second quarter, are we going to catch up? Are we gonna be able to catch up globally or not? I think the whole market’s really struggling to try to form an opinion on that. Mostly because we can’t really measure and put a finger on just how much new protein-related demand there is in that difficult to measure space that I alluded to earlier. Diego Carvallo: Particularly in the U.S. right? In Europe doesn’t seem like that situation is as strong as it is the U.S. It seems like in the U.S., you have all of these new [00:17:00] cheese plants and UF plants, Class I plants, et cetera. It seems like, at least in the U.S. that inventory building is gonna be more difficult than in other regions. Josh White: And the European dryers are full right now, correct? Martijn Goedhart: Yes. Josh White: And the California dryers are full right now. Midwest dryers are nowhere near full. The answer to that might be a little bit easier than we’re making this discussion. We’ve added a whole lot of cheese capacity. There’s plenty of milk, but a lot of it’s being processed into cheese. Ted Jacoby III: Are there many new dairy plants of any kind in Europe right now? Martijn Goedhart: Not coming online this flush as far as I know. Not surprisingly, but most of the investment obviously is in WPC and WPI, I think Friesland has a big plant coming up, but it’s 2027, am I right, Henk-Jan? Henk-Jan Bouwman: Their latest expansion is 27. Yes. Ted Jacoby III: So we’re not really seeing any milk solids going to new places in Europe. It’s all still within the traditional milk sheds going to the usual suspects. Martijn Goedhart: Yeah. Yeah. Ted Jacoby III: Okay. Let’s switch topics to butter. The [00:18:00] U.S., a year ago, a year and a half ago, we were around $3 butter. It came down into the 2s, $2.50ish, and then the bottom dropped out, and it went all the way down to, I think, $1.28 at one point in the U.S. Now it’s back up in the $1.70s. But Europe dropped even more from an even higher precipice. Where have we been over the last year and where’s the butter market now in Europe, and what’s it doing? Martijn Goedhart: Yeah, well, butter was the main driver of the volatility that we see right now because €7 butter prices, the fed and the milk would already pay an above break-even price to farmers. And then your skim return is just bonus, right? Friesland just released their yearly report and they’ve been paying like, I think 56¢ on average, which is, well it’s a bit debatable, but I would say at least 16¢ above break-even. And then they get even a bit more profit share. That has like sparked that extra milk output, because every liter you produce is making you money as a farmer. You wanna get your components up, you wanna squeeze the maximum out of the milk. That’s how we ended up in this situation and the vicious correction at the other end of it that [00:19:00] we’ve seen. We’ve seen inventories build up and anecdotally we’ll also hear that all the chilled storage is full. That’s still the case. Those stocks haven’t disappeared. And also we’ve imported quite a bit when the spread with the U.S. and before New Zealand was significant enough to do so. That product is arriving now. And that adds to the supply pressure. However, that market has been stable for the last few months. I would say it’s been volatile, but we’re at the same levels than one and a half, two months ago. So that also shows that price correction ultimately also triggers extra demand. It’s an elastic product, especially on the consumer side. However, it’s also capped in terms of upside because those stocks are there. The liquid equivalent, cream, if you would buy cream today, you’d make it into butter. You’d be like at €3.30–€3. 40 cost price where the market is trading at €4.20–€4.30. So, there’s like a thousand euro. Ted Jacoby III: So the multiples in cream are low. Martijn Goedhart: It has been like this during our whole down season, which is very atypical. You could [00:20:00] argue that that multiple is only gonna weaken because milk starts flowing. Ted Jacoby III: Mm-hmm. Martijn Goedhart: The main discussion we have is like, is all that bearishness already priced in? And have we hit the bottom? Have we hit a level at which people are happy to buy? Or is there more to come? Ted Jacoby III: So you guys aren’t really seeing much upward-ness in the butter market in Europe right now? Martijn Goedhart: No. No. If you look from a, let’s say, traditional supply and demand theory, we have record-high stocks and record-high stocks, they basically kill any prolonged upside to a market, I would say, until you work through it. Ted Jacoby III: What about the cheese market in Europe? Is the cheese market high or low right now? And how’s it acting? Martijn Goedhart: It’s surprisingly tight. You would think that especially over the past few years, quite some capacity has been added to the European landscape. You would reckon that this extra milk would flow into the cheese plants, and you can’t find demand for it, so you’d have to move your cheese, and you’d see supply pressure from producers. But, the opposite is true actually. The cheese that’s supplied is very fresh. Within the range of what you can supply, it’s on the fresher side. That [00:21:00] indicates that there are no older stocks or backlog in terms of supply. I think producers have done a good job in capturing those moments when they were competitive on the world market by getting to make cheese disappear out of Europe. And then the last few weeks there were some production disruptions, some factory outages, and that even caused a bit more tightness in the cheese market. But it has stabilized ever since. It has been stable like butter. We’ve seen the bottom for now, and it went up a bit. The only thing is that in cheese there are no inventories. That makes you think that there’s more upside in cheese when milk growth starts to slow compared to butter because there’s no inventory holding it back. Ted Jacoby III: Why isn’t there any inventory? Was Europe doing some really good exporting for a while? Martijn Goedhart: Yeah, that’s the main reason. Big producers did big sales of gouda at some point or mozz when they were competitive, just to keep that supply chain clean. Butter, you can freeze, carry if the market pays for it. Ted Jacoby III: Mm-hmm. Martijn Goedhart: Cheese, you can only do it on paper, but not in reality. You need to get rid of it. Ted Jacoby III: Right. Josh White: How far out do we think the [00:22:00] international cheese buyer is covered right now? Because that was a big topic coming into the first quarter is how much of the cheese business, particularly in contestable markets, did Europe win away from the U.S. Ted correct me if I’m wrong, but our exports have been fine, haven’t they? Ted Jacoby III: Our exports have been fine. That’s actually a good way to put it. We experienced a real nice pop in exports last year. I would say this year, second half of Q4 into Q1, we’ve experienced exports that were relatively similar to last year. Maybe a hair behind. And I think we’ll start seeing those numbers soon, but I wouldn’t be surprised that when we finally see January export numbers, we’re down like 5% versus last year, when last year was a really, really, really good number. I’d almost say down 5% is unexpectedly good relative to how good it was last year. Martijn Goedhart: Josh, coming back to your coverage question, I think both our markets have seen massive carries right over the last few months. So, that’s not a very interesting structure for buyers to cover long. Our market was [00:23:00] trading like spot plus two months maximum. And producers would only make big sales if they have the product already, if they feel it already a little. So, I would suggest that cheese buyers in Europe, as well as around the world, are relatively shortly covered, just the same as with nonfat. Henk-Jan Bouwman: Yeah, I see the same in my export markets where basically all the inquiries we are getting for cheese, are relatively close to home, so maybe one maximum two months out from a shipment perspective. Ted Jacoby III: Mm-hmm. Josh White: So, Ted, are you interpreting this though, that the pressure’s gonna be on more so in the U.S. to win that business going into the second quarter? Based on what you just heard from our European friends? How are you digesting this discussion? Ted Jacoby III: That’s a great question. I would say yes, but price action makes me wonder if the U.S. is trying to price itself out of this market. Martijn Goedhart: Take cheddar for example. EU is about $300 per ton elevated over U.S. So, in certain applications, such as process cheese, I think, by default the U.S., will win that export business. Ted Jacoby III: Even [00:24:00] at current futures prices for April and May of a $1.80? Martijn Goedhart: Little bit of a different story. But that also depends on the outcome of European flush and the effect of that flush on cheddar pricing in Europe. Ted Jacoby III: I would agree with you that about three weeks ago, we were cheaper, but after this rally, I don’t know if that’s still true. Josh White: The point Ted’s driving home right now is the big carry in the Class III cheese markets in the U.S., you’re concern is pricing out the second quarter? Ted Jacoby III: That’s exactly right. I’m concerned we’re in the middle of pricing ourselves out of the market. Josh White: Are we putting ourselves in a spot where we’re the best priced cheese product. We know, out of the U.S., our daily milk volumes are gonna increase. We know that a lot of that milk’s gonna go into cheese. We know that we’re gonna have to compete for cheese business. But even despite the fact that Europe’s relatively balanced, it feels like on cheese, are we putting ourselves in the global market in a position where Europe may win? Martijn Goedhart: It’s gonna be a good fight, Josh.  None of the origins can afford to lose a lot of export business over the flush. We need to get those volumes [00:25:00] moving. So, the products where we compete, we will compete. Ted Jacoby III: Mm-hmm. And here’s what’s likely to happen. The U.S. having a little bit more mature and developed futures market means that as Europe goes out there and makes sure they get that business, the U.S. at some point will say, rather than going and exporting this cheese, I’m just gonna put it in a warehouse and hedge it out on the futures because there’s a carry in the futures market right now and I can make 10¢ just sitting on it for a month or two. If we are gonna have to go head to head with Europe, to get that export business, we might not get as much as we did last year in the second quarter, because in the second quarter we really did get a lot of that cheese export business. Martijn Goedhart: I agree. Only, to what extent can you actually carry it, physically, without refreshing, Ted? Because in Europe, that’s a bit of an issue. Ted Jacoby III: In the U.S., there’s a number of strategies, a lot of it being rolling your inventory. So, you take your working inventory and you just start rolling it because I don’t think there’s a huge difference between 30-day-old cheddar and 90-day-old cheddar to a lot of people. There are strategies to [00:26:00] manage through higher inventory levels. But at a certain point, even that working inventory carry, it starts to max out the warehouse, start to get full, and then they just gotta sell it. Martijn Goedhart: Right. Ted Jacoby III: What’s interesting is, I think that a lot of people went into 2026 thinking, “We’ve gotta make sure we’ve got a home for this cheese, because there’s a lot more cheese, and the U.S. market demand is not that great. It’s very flat. And so, if we’re gonna make 4% or 5% more cheese, we’re just gonna have to export it.” Martijn Goedhart: Yeah. Ted Jacoby III: And so, they weren’t even looking at that equation. But I think what’s happened in the last month with this volatility in the market, it’s gonna have the inverse effect of getting everybody to actually sit on that cheese and keep it at home, and you’d think it would be the opposite, but no, I think we’re gonna end up bringing more cheese home and letting you win some of those battles. Josh White: Ted, can we talk a minute about the milk production outlook in both regions and how that’s shifted a bit over the past month or two? I’ll start within the U.S. We generally believe that the margins have not been squeezed to a point where we’re gonna see a massive [00:27:00] supply response, a negative supply response in the U.S. for the foreseeable future. Ted Jacoby III: And the bounce off The bottom, if anything, we may be back into a place where we’re encouraging more production. Josh White: We’ve got some big comparables. There’s maybe some vulnerabilities in the market. We’ve obviously been surprised with disease and other things in the past, so it’s not imminent, of course, but the math says we should expect to continue to have a good amount of milk out of the U.S. going forward. How does that look out of Europe presently? Martijn Goedhart: I would say almost copy paste Josh. Skimmed has bounced back. Butter has stabilized. Cheese has stabilized up to a point where if I look at the valorization of gouda at €3,300/MT you’re well above the 40¢/kg mark, which is basically the pain point for European farmers. And then I’m taking into account sweet whey. Not even WPC, right? So, if you have your WPC return, that’ll add another few cents at least. So yeah, we didn’t go deep enough to encourage any decline in milk production. The big question is how that’s gonna turn out this year: if we see the same curve or more [00:28:00] corrected to normal seasonality. But from a margin perspective, I think, just like Ted said, we bounced off the bottom, and it didn’t hurt enough or long enough for anything structural to change in 2026. Josh White: Hey, Martijn, would you add a little bit of color to what you just mentioned a moment ago? The two flush situation coming from the bluetongue outbreak and issue. Martijn Goedhart: In early 2025 in Europe, there were cases of bluetongue and that spread quite quickly across Western Europe. Spring started, early temperatures went up, and mosquitoes that spread the virus sting cows and then they get infected. It has an effect on calving. A lot of calves are not born in the right way, and also the cows, the output goes down, and it’s harder to get them pregnant. So, some cows, they first have to get over the bluetongue disease before they would start to calve. Some cows would calve late and that means that the milk also starts flowing late. Where you’d typically see a peak, in March, April, and then in eastern Europe, it’s a bit later, but now you’ve seen a similar peak because margins were good, but a longer [00:29:00] plateau at that level as well. Those cows get dried off later as well. So, are they gonna calve later again or is it like maybe some like refreshing of cows in the system, and the new ones will be set up according to the normal season? It’s a big question mark. We don’t know. Even the co-ops are struggling with that. Ted Jacoby III: So, you could have a flush that does not hit the peak it usually does, but it’s just longer. Martijn Goedhart: Yeah. If it’s the same as last year, that’s what’s gonna happen. If we somehow move back to a normal seasonal pattern, then you’ll see a higher peak than last year, but a bigger decline in the second half of the year. Josh White: If we’re talking about demand being okay and large amounts of milk in both Europe and the U.S. likely to continue, is there anywhere in the world that is suffering on their milk production? Do any of us have an idea of what’s going on with milk production in China? Martijn Goedhart: I think margins there are low. It’s been flat until now, the output, but it’s hard to get consistent numbers from China. But margins are still very low. So, that would not incentivize [00:30:00] growth. Ted Jacoby III: Milk production in China popped over a two year period, about five, six years ago. Then held steady for a couple of years, then it pulled back. Now, after that pullback, it’s flatlining again. Josh White: What we’re basically concluding from this is that we’re gonna have a lot of milk still, but, with the exception of some risk maybe on the cheese side and maybe in the butter situation in Europe, the rest of the products don’t seem to have concerning inventory levels as of right now. Ted Jacoby III: I would agree. I think there’s enough supply, but there seems to be surprisingly good demand, especially for protein. All right guys, we’re wrapping up here. Lightning round question. Do you think what’s happening in the nonfat market is a result of increased demand or less supply? Josh, you go first. Josh White: I wanna say both. We’re experiencing more demand across the entire curve that is both pulling more nonfat supply and is also pulling away skim solids from the dryer. Ted Jacoby III: Martijn? Martijn Goedhart: I agree with Josh. Some of it is fundamental SMD but a big part of it is demand waiting too long and needing to deliver. Ted Jacoby III: Henk? Henk-Jan Bouwman: yeah, I’m with you [00:31:00] guys. Ted Jacoby III: I do not want a chicken out like you and say both, so I’m trying to decide which one. I think it’s very subtle, but this is actually demand driven more than supply driven. Martijn Goedhart: Yeah. Ted Jacoby III: Yeah. All right guys. Thanks for joining us again. We really appreciate all the time that you guys spent tuning in and listening to us.  Keep milking those cows, and we’ll keep showing up and telling you what we’re seeing out there. Ted Jacoby III: We’ll be back in two weeks for a market update with the Jacoby team. Looking forward to seeing you then. All right guys. Hey, Martijn. Henk, thank you so much for joining us today. Really appreciate the conversation. Martijn Goedhart: Thanks guys. Huge pleasure. Henk-Jan Bouwman: Thank you very much. Martijn Goedhart: Cheers.

This week on The Free Cheese, I'm only here for the bumper sticker. Just ahead of the launch of a long-awaited successor, we check out Bungie's Marathon from 1994 for an introduction to the series and what would inspire not only the upcoming extraction shooter, but what led to the world of Halo. We discuss our time with the game and reflect on other first-person shooters on The List.

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Cheesy and Fondue learn about the color of cheese. We talk about saffron, marigold, carrot juice and annatto. We find out who has cheese colored paint and makeup. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! ***Why is cheddar the most dangerous of all the cheeses? Because it is very sharp! Show Notes https://www.npr.org/sections/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheesehttps://rennetandrind.co.uk/blogs/perrys-blog/why-red-cheese-is-red-exploring-the-science-behind-its-colorationhttps://www.janetfletcher.com/blog/2022/10/30/color-theoryhttps://en.wikipedia.org/wiki/Annattohttps://culturecheesemag.com/blog/cheeses-dyed-yellow-orangehttps://en.wikipedia.org/wiki/Apocarotenalhttps://www.vermontcreamery.com/products/whipped-roasted-beet-goat-cheese-diphttps://www.treehugger.com/why-cheese-was-first-dyed-yellow-4868581https://www.formaticum.com/blogs/news/all-about-annatto-in-defense-of-orange-cheese?srsltid=AfmBOoreDV8XXs-dnYery2h8Q-o1sf4tJvUcrGjo3drrHUp13RgnDx_u https://crayola.fandom.com/wiki/Name_The_New_Colors_Contesthttps://www.benjaminmoore.com/en-us/paint-colors/color/2017-20/sharp-cheddar https://www.benjaminmoore.com/en-us/paint-colors/search?q=cheesehttps://www.allure.com/story/burger-eye-shadow-palette-glamlite-cosmetics-shop?utm_source=chatgpt.comhttps://destinationyarn.com/products/cheese-curds?srsltid=AfmBOoqEjCaP1DJLP3iB4Lg_QKrcf4Cd-Qf_flD0G1GBFLjGbcgzzYob

Send a textF1 is back, and the 2026 season is officially kicking off down under at the Australian Grand Prix! In this episode of In the Paddock F1, Greeny and the Cheese are putting their money where their mouths are with the highly anticipated return of "Greeny Bucks."Armed with 5,000 fictional bucks and a whole lot of opinions, the boys lay down their end-of-season predictions using real Vegas odds. Whether you are a die-hard F1 fan or just looking for some betting action before lights out in Melbourne, this is the only preview you need.Here is what we are breaking down this week:Fastest Pit Stop: Will Red Bull dominate the box, or can Mercedes and Ferrari shock the grid? (Plus, a long-shot discussion on Aston Martin!)Constructors' Championship: Cheese spreads the wealth across the top four, while Greeny puts his chips on a McLaren resurgence.World Drivers' Championship (WDC): Is Lando Norris ready to dethrone Max Verstappen? We break down the odds for Max, Lando, George Russell, Charles Leclerc, Lewis Hamilton, and Oscar Piastri. (And yes, Greeny throws some money on Isaac Hadjar!)The Wildcard Prop Bet: We dive into a special over/under bet on combined podiums for Ferrari and Haas, set at 16.5.Cadillac's Historic Debut: We celebrate the new American team on the grid and their tribute to a legend, officially naming their 2026 car the MAC-26 (Mario Andretti Cadillac 26).Listener Challenge: We couldn't find a Vegas line for the Ferrari/Haas combined podiums, so we asked the machines! We set the line at 16.5—are you taking the OVER or the UNDER? Let us know in the comments or email us at inthepadackusa@gmail.com!Support the show

Pre-show: Marco’s Watch and snow blows woes TruFuel Follow-up: Casey got the CableCARD email

FISH FRY FRIDAY!!! - How bout a lil lets go Pens... They did a great job honoring all of the Olympic Hockey players - South Side Burger King on The Pittsburgh Scanner -Lets Go Hounds - Happy Pokemon Day - Show Homework... send us talkbacks - Say Something Nice... - Shout Aht Your Fish Fry For Fish Fry Friday.. Listen on the iHeartRadio App... Click the little mic and send us a talkback message See omnystudio.com/listener for privacy information.

You might think the worst thing cheese can do is cause indigestion, or elevated cholesterol, or the need to punch more belt holes - maybe even the occasional fart sneaks out. But on today's episode, you will learn, as it turns out, we've catastrophically underestimated it.On today's episode: we'll visit a postcard perfect country that's ridiculously beautiful from top to bottom, but on a map looks vaguely testicular and chewed; you will walk through the history of cheese before sampling a platter of the world's most nauseating varieties; and not to spoil anything, but today's story is going to spiral into a kind of three-fer episode of flame-fueled claustrophobia.And if you were listening on Patreon… you would hear a short story of how a spiky Asian football turned my stomach inside out; you would learn how we've been preprogrammed by invisible senses that tell us everything from how many fingers we have to how much vomit you might need to project; and you would hear the story of the gigantic wheel of cheese that haunted the White House for years. We start this episode talking about some of the funkiest edibles to be found anywhere in the world, and recapping how many of them have killed people on this show. I'll be the first to admit we use a pretty broad definition of “edible”, but the food product headlining today's story is as traditional and straight-forward as food gets. We're going to spend some time with a cheese called Brunost that is so sweet and giddyingly bad for you, many people think of it as more of a kid's treat. You've probably never had the chance to try it yourself, but one of my best friends in public school was from Norway, and we regularly used to steal it from his dad, and I admit that this may have played a small part in his parent's divorce, so for that, I am sorry. Now, I don't know what your relationship with cheese is like, but I love the stuff. I don't care if it's from the UK or Scandinavia or India or where it comes from. As long as it came out of a cow and didn't AIR BNB larva or age inside a skull or whatever separates “everyday cheeses” from “emotionally demanding cheeses”. I'm not saying I grew up with posters of cheese wheels all over my bedroom, I'm just not saying I didn't is all. The worst thing I've ever seen it do is cause my old friend Larry to fart so hard he ended up in the hospital – he was fine, have no fear. I'm sure we've all burned our mouths on pizza cheese before, but the experience of today's episode is something else.–––––THANK YOU. Most shows survive at the whim of production companies and corporate sponsors, built from the top down. Doomsday doesn't exist because some network exec believes in it – it exists because actual people do. It's built from the bottom up, and it's been my privilege to bring you these stories. Just you, me, and a microphone. I don't do this for you, so much as I do this because of you. If you'd like to support the show at Buy Me A Coffee, or join the club over at Patreon for AD-FREE EPISODES, LONGER EPISODES, EXTRA CONTENT, all that good stuff (I'm truly sorry about those ads, they're not in my control)All older episodes can be found on any of your favorite channels  Apple : https://tinyurl.com/5fnbumdwSpotify : https://tinyurl.com/73tb3uuwIHeartRadio : https://tinyurl.com/vwczpv5jPodchaser : https://tinyurl.com/263kda6wStitcher : https://tinyurl.com/mcyxt6vwGoogle : https://tinyurl.com/3fjfxattSpreaker : https://tinyurl.com/fm5y22suRadioPublic : https://tinyurl.com/w67b4kecPocketCasts. : https://pca.st/ef1165v3CastBox : https://tinyurl.com/4xjpptdrBreaker. : https://tinyurl.com/4cbpfaytDeezer. : https://tinyurl.com/5nmexvwt Follow us on the socials for more Facebook : www.facebook.com/doomsdaypodcastInstagram : www.instagram.com/doomsdaypodcastTwitter : www.twitter.com/doomsdaypodcastTikTok : https://www.tiktok.com/@doomsday.the.podcastSafety google off. We'll talk soon. And thanks for listening.  Become a supporter of this podcast: https://www.spreaker.com/podcast/doomsday-history-s-most-dangerous-podcast--4866335/support.

Cheese is MIA, so Chad bring the ladies in to take over, and chaos follows: StepStone celebrates record applications… during record job desperation. Spin level: Olympic gold. AI agent harassment enters the chat. IBM's COBOL cash cow meets AI with a chainsaw. Google's “CareerDreamer” Copy prompt → paste → profit? Kombo vs. Humand at 2 am Tech layoffs are giving Hunger Games energy. CEOs call unemployment “momentum.” Workers call it “rent's due.” AI in hiring: helpful assistant or reputation wrecking hallucination machine? Stay tuned.

A Dunedin croquet club has been roughing it since 2018 after asbestos was found in their old clubrooms. The Tainui Croquet Club has no electricity, fresh water comes from a hose poked through a nearby fence, there's a portaloo and they share kai outside because the temporary building - an old shed - is too small to shelter them all. But they're hoping to turn cheese rolls and tea towel fundraisers into a new clubroom. Tess Brunton has more.

His name Space Cop. He's a Cop, but in Space. To celebrate the film's tenth anniversary, we're diving into the most recent RedLetterMedia feature film "Space Cop." Is this technically the best internet celebrity film? Possibly. Join us for the fun. Credits: Hosts: Jesse McAnally & Andrew DeWolf & Liz Esten Podcast Edited By: Jesse McAnally Keeper of the Cheese: Juliet Antonio This show is a part of the Broadway Podcast Network Social Media: ⁠⁠⁠⁠⁠Our WEBSITE⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Musicals with Cheese on Twitter⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Musicals W/ Cheese on Instagram⁠⁠⁠⁠⁠ Email us at ⁠⁠⁠⁠⁠musicaltheatrelives@gmail.com⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Merch!!⁠⁠⁠⁠⁠ Jess Socials ⁠⁠⁠⁠⁠Jesse McAnally ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠on Twitter⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Jess McAnally on Instagram⁠⁠⁠⁠⁠ Andrew Socials ⁠⁠⁠⁠⁠Andrew DeWolf on Instagram⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Andrew DeWolf on Twitter⁠⁠⁠⁠⁠ Liz Socials ⁠⁠⁠⁠⁠Liz Esten on Instagram⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Liz Esten on Twitter⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Use our Affiliate Link⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

On Episode 104 of the Daebak K-Rambles Podcast, Jess and guests Carol from the Kdrama Musings Podcast and Lola from Lola Pops Off About Kdramas Podcast unpack Netflix's generational tearjerker When Life Gives You Tangerines, starring IU, Park Bo-gum, Moon So-ri, and Park Hae-joon (and IU… again).Jess, Lola, and Carol talk through this sweeping 2025 Jeju-set family saga spanning decades about grief, resilience, and finding warmth and meaning inside hardship. The trio discuss deferred dreams, the motif of the changing seasons, the lacking cinematography and OST despite its massive production budget, and the intimate story that feels global.Highlights include: A village that ensures grieving children never go hungry. Parents who stitch their adult daughter back together after heartbreak. Fathers who are quiet safety nets. Daughters who carry guilt like inheritance.Bring tissues.And maybe call your parents after.GUEST: LolaInstagram: @lolapopsoffaboutkdramasTikTok: @lolapopsoffaboutkdramasWebsite: http://www.lolapopsoffaboutkdramas.comGUEST: CarolKdrama Musings Podcast: Available on Spotify, Google, AppleInstagram: @kdramasmusingsTikTok: @kdramamusingsIntro Music Credit: “Golden Coconut Club” by Tearliner, from the Cheese in the Trap OST. Used with permission from the artist.Rate and subscribe on Apple Podcasts and Spotify, follow us on all the socials, and be sure to let us know what you want to see in Season 8!

A music streming URN? Rainbows and Pretty Sunsets! And she 'ghosted' her family for TWENTY FIVE YEARS!? That's what Paul Layendecker is BuZzin' about today on The Daily BuZz!!See omnystudio.com/listener for privacy information.

WSJM Afternoon News for 02-26-26See omnystudio.com/listener for privacy information.

This week the buds discuss robot Paddington, the BAFTAs controversy, Pierre's Venice trip and Dominos v Papa Johns!Watch the full episode on our YouTube channel here!Email or Dm us your correspondence to thebudpod@gmail.com or @budpodofficial on Instagram. KOJI!Glenn is on tour across the UK! For tickets go to https://www.glennmoorecomedy.com/Stream Glenn's tour show 'Will You Still Need Me, Will You Still Feed Me, Glenn I'm Sixty Moore' on Sky Comedy and NowTVPierre is going on tour across the UK, Ireland and Netherlands! Including a headline show at the Leicester Square Theatre on May 28th! Tickets available now at https://www.pierrenovellie.com/ Hosted on Acast. See acast.com/privacy for more information.

When beauty goes wrong—the eyebrow edition. When dirt is fun, and appliances are exciting. The Hefty Bag suitcase or…how many socks are you wearing?

This episode Sip (@1shaad__ ) is fighting with the flu so Nevatell [@nevatell] , Jaytona [@jaytonasupreme] , and Cambino [@coastboymook] hold down the fort as they begin with their disdain for the Vape & ‘Whippit' epidemic ! This leads to a discussion of healthier food choices with Jaytona's review of the Asian Food Market & a new Halal spot in Savannah . The guys go from local updates to global breaking news as they discover the insane (or not) amount of condom use in 3 days at this year's Winter Olympics in Milan ! Sticking with the ‘PoteCenter' segment in other semi sports related news . The crew goes through the unbelievable details of actor Quinton Aaron who is widely known for his role in the hit football movie ‘The Blind Side' , as he was recently hospitalized in a serious health crisis that lead to finding out that his wife blindsided him and his whole family ! Speaking of sick , the hosts give their POV on the Epstein files & it's most recently exposure of the CEO of Chuck E. Cheese ! After such shock , the show turns introspective as the Black Kings give brief mental health updates in this week's ‘Tire Table Talk' segment . This leads into another ‘ Black History Month Spotlight' segment as they give Mr. Lunsford Richardson his flowers for the invention of a black household staple , Vaporub ! The show ends with our ‘SeaPote Shoutouts' segment highlight some hometown heroes paying their respects to recording artist Lil Poppa as he transitioned recently at a young age . Recorded : 2/21/26

He's back. He's bearded. He's grumpier than ever. That's right, dear listeners: our beloved Viscount is home at last. Join us as we pour ourselves a whiskey in honour of the Season 4 Part 2 trailer and make our final wagers for the passing winter and beyond. As we dodge Anthony's ire at the doodled ledgers, we'll be climbing trees with Matchmaker Colin, slicing stilton with Mr Finch and throwing a little housewarming party for the Bridgerton's newest neighbours. And as Pen puts pen to paper, we'll be flouncing our sleeves and painting the town pink for the illustrious return of everyone's favourite blonde backbiter. Perhaps Wales offered a little more companionship than simply sheep alone. But if you've found yourselves at a crossroads, dear listeners, then do not despair. We've had quite enough of the demands of society and it's time to let our hearts speak. Is that not so, Colin? *Show NotesTudum: Season 4 Part 2 TrailerTudum: Season 4 News and UpdatesTwitter: Season 5 prediction tweetShondaland: The Many Lives of Oli HigginsonW Magazine: Interview with Jonathan Bailey (Season 4 storyline hints)YouTube: Claudia Jessie on Eloise's approach to love*Follow UsPatreon Instagram⁠ ⁠ ⁠TikTok⁠⁠ YouTube