Podcasts about Cheese

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01. Late Night Alumni, Lipless, Myrne - Window 02. Volen Sentir - Arcturus 03. Monastetiq, Oysher - Oscillator 04. Cosmonaut, K Loveski, Tali Muss - Jackelele 05. Oliver Koletzki, Frida Darko - Trip With Me 06. Cheese & Cheese, Ewan Rill, K Loveskiм - Korta 07. Lucius - Ritual 08. Joaco Salerno, Kebin Van Reeken - Dreamweaver 09. Guzy, Gueva, Carlo Whale - Jungle 10. Sphynx - Lo Consigo 11. Donny J - Slipstream 12. Dansyn, Luis Torres - On Off 13. Abity, Gabo Martin, Foglight - Lying Clouds 14. Martin Cozar - Niksen 15. Oliver Koletzki, Talmirage - Own Me 16. Alon Halperin, Davrin - Next One 17. Adora (Sl), Vegaz Sl - Rhythm Symphony 18. Hot Since 82, Konxious - Fast Love 19. Antonela Giampietro - Rain 20. Camila - Impetus 21. Alex Lowen, Demaya - Hold On (B-Side) 22. Tiefstone - The Forest 23. Redspace - Neuroleptic 24. Jon.K, Kuman (Ru) - Zeta 25. Litchi - Wow 26. Michael Jackson, Interactive Sounds Unofficial - Thriller 27. Ary Sya - What U Need 28. Nihil Young - Out Of Control 29. Anix Jay, Anush, Sineforma - Different Wave 30. K Loveski - Somiya 31. Fabri Lopez - Passion 32. Federico Flores - Outer Space 33. Daniel Portman - Casa Rumba 34. Simos Tagias - Melted Pot 35. Clim - Feeling Back 36. Yuvee - Devine 37. Alessa Khin, Dikiye Sound, Funko! - The Drill 38. Chelakhov, Atique - Fujairah 39. Tamer Fouda - Access Denied 40. John Rosignoli, Lucas Monchi - Enter Game 41. Franz Matthews - Howling At The Moon 42. Artem Arknet, Berdu - Always With You 43. Echonomist - Modulator 44. Artn, Gux Jimenez - The Bold Quest 45. Luciano Scalioni, Benesh, Fran Baigo - Cruel World 46. Mike Rish - Dope Riddim 47. Sabrina Rivas - Turbo Beat 48. Michael Cassette - Promenade 49. Alpha21, Junior, Not Demure - Breaking the Reality 50. Omiki, Omnya - Ayla 51. Redspace, Phaethon - 220v 52. Dr. Mirzoyan, Ruben Karapetyan - Destruction 53. No Hopes - My Dance 54. Mijail, Javi Blama - Sphynx 55. Overgivelse, Noize London - LUV 2 DANCE 56. Shri (Ind), Brian David - Back 57. Oliver Schories - Almost 58. Mister Monj - Infinity Nocturne 59. Quivver, Dave Seaman - The Promise 60. Max Freeze - Del Mondo 61. Corren Cavini - Solutions 62. Faithless, Geminis - We Come One 63. Gero Pellizzon, Tato Seco - Mechenikal 64. Aman Anand, Kyotto - Warped 2K24 65. Aman Anand, Frankie Vertigo - Can't Stop 66. Dj Zombi, Guy Maayan, Maze 28, Kebin Van Reeken - Sparkling In The Shadow 67. Daniel Portman - Blue Collar 68. 22Bullets - The Rhythm 69. Meduza, Elroii, Jnsn - Headrush

In this episode of The Milk Check, Ted Jacoby III welcomes Lloyd Metzger and TJ Jacoby of Valley Queen Cheese Company for a deep dive into the science, functionality and future of dairy proteins. The conversation starts at the molecular level – the difference between casein and whey – and builds toward the real-world implications for product developers, processors and nutrition brands. We cover: Why casein is built to carry calcium (and whey isn’t) How heat and pH change protein behavior Fast versus slow digestion and why both matter The role of whey protein in muscle maintenance, aging and GLP-1 nutrition What pro cream really is and why its value may be underestimated Why cellular agriculture is more niche than threat If you work in dairy, food formulation or nutrition, this is a protein conversation worth digesting. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check TMC-Intro-final[00:00:00]Ted Jacoby III: Hi everybody, and thank you for joining us today for this very special recording of the Milk Check Podcast. Today, our topic is: what is the future of dairy proteins? And we have two very special guests. The first is Lloyd Metzger, VP of Quality and Technical Services for Valley Queen Cheese Company, and formerly Professor of Dairy Science at South Dakota State University. And the second, particularly special to me, is my son TJ Jacoby, Whey Technologist for Valley Queen. A South Dakota State graduate. Someone who has been interested in dairy proteins since his first biology class in high school. Guys, thank you for joining us today and welcome to The Milk Check. Lloyd Metzger: Glad to be here. TJ Jacoby: Good to be on, Dad. Ted Jacoby III: It’s December 18th, 2025. Milk production in the US is up 4%. Milk production in Europe is up something similar. Milk production in New Zealand is up. Milk production in Argentina is up. We are definitely in an [00:01:00] environment today where the supply of milk and dairy is overwhelming demand, at least for the moment. Cheese prices are near historical lows. Butter prices are near historical lows. Nonfat milk, skim milk powder prices are on the low end of the range. This market is a market that feels heavy, and I think most people out there would say, it almost feels like even though we’re at lows, we may actually go lower before we go higher. And yet, on the other hand, there are whey proteins, Josh, if I’m not mistaken, whey proteins just hit historical highs. Josh White: Maybe the highest prices we’ve ever seen for whey protein isolate and WPC 80. Ted Jacoby III: So, we have an environment where the demand on the protein side is extremely strong, and the trends on protein consumption are extremely strong and really feel like they’re gonna be around for quite some time. We’ve got baby boomers retiring and whether it’s because of GLP-1s or it’s just a general knowledge and understanding of what human nutritional needs are as people age, they know that they need more protein in their [00:02:00] diet. So, it begs the question: what is going on with dairy proteins and whey proteins and how is this going to evolve in such a unique market where demand is so strong for protein right now? And so, I’m gonna ask the question first. What’s the difference at a molecular level between whey proteins and milk proteins? Because when we’re in an environment like we are now, where you’ve got the demand really, really high, you also have a market that’s gonna start looking for alternatives, simply because prices are so high. What is the difference between milk proteins in general and whey protein specifically? Lloyd Metzger: It’s important to talk about from a functional perspective how the proteins are different. I’m sure we’ll get into the nutritional differences between those proteins as well. It’s important to understand what’s driving those differences in functional characteristics. And it’s really all about calcium. The casein system is designed to carry calcium. The whey protein system is not designed to carry calcium. That differentiates the two groups of [00:03:00] proteins and makes their properties very different. TJ Jacoby: I’ll explain it like this. Milk proteins, there’s two classes of proteins, right? There’s casein and then there’s whey. The casein is used to make cheese, and then the whey protein is what comes off. So, the whey protein is everything that is not used to make cheese. So, the reason why casein proteins works so well for cheese because those proteins like to fall together in these spheres, they like to stick to one another. They like to stick to one another ’cause they have certain groups that latch onto the calcium and then they bridge with phosphate. When they do, they have multiple proteins, different types of casein proteins that bridge together with phosphate and then based on their repulsion forces, they stick together. Calcium and phosphates really help it stick when we make cheese. The outside of that casein, micelle, that ball, when we make cheese, that outside is stripped off, it becomes hydrophobic, and that causes those spheres to stick together. That’s a huge functional property of casein. Whey [00:04:00] protein is the opposite. Whey protein is really hydrophillic. It’s very polar. So, they like to float around in solution and stay floating around in solution. And they don’t like casein. It likes to stay separate from casein. And so, when you make cheese, it readily is released into the whey stream because it likes to stick with the water. In the same way, those kind of stick together with these sulfur groups. But when you heat it up, they unfold. And when they unfold, now there’s certain reactions that can take place. So, those are the two major differences between casein and whey. Lloyd, what did I miss? Lloyd Metzger: I would try to simplify it a little bit. The difference between casein and whey protein is casein is what’s trapped when we make cheese. And whey protein is the soluble protein that’s left over in the water phase of cheese. Cheese making is a dehydration process. We concentrate the fat and protein that’s in milk, the casein version of protein in milk. But you gotta look at the properties of those two [00:05:00] systems and the groups of protein. So, the casein protein is actually really stable to heat, but it is not stable to pH. So, casein will always coagulate at low pH. So, you lower the pH of milk, you get a yogurt-like product. That’s all the casein that’s coming out of the system. Whey proteins don’t mind a low pH, and they’ll stay soluble at a wide range of pH. But now, when you get to temperature, the complete opposite happens. Casein can handle super high temperatures and be very stable. Whey proteins can not handle high temperature at all, they start to gel. I think it’s important to look at the two different groups. Now you get into the functional differences between those two and the very different properties you have between those. Lloyd Metzger: That’s why you get all these products that are very different from each other. Why cheese is so much different than whey protein. And then you have these dairy products that are a combination that have the two together. So like when we make yogurt, we end up with the two products together and get this property that’s partway in between the two proteins. Ted Jacoby III: [00:06:00] Based on what you’re describing, when we’re talking about milk proteins, MPC 80, for example, there’s a higher level of calcium, I take it in milk proteins than compared to whey proteins. Is that true? Lloyd Metzger: Absolutely, but let’s remind everybody: milk protein is both casein and whey protein together at the normal ratio that’s in milk. So, of the protein, 80% is casein, 20% is whey protein. So, when you say milk protein, you’re actually meaning 80% casein and 20% whey protein. Now, when we talk about cheese or casein, we’re basically a hundred percent casein and 0% whey protein. Now, when we talk about whey protein, we’re essentially a 100% whey protein, no casein except for one fragment of casein that actually gets solubilized, as TJ described, and now actually becomes part of whey protein. Something that a lot of people don’t understand is that about 15% of what we call whey protein is actually a piece of casein that gets lost in the whey and now gets [00:07:00] captured and harvested in the whey protein manufacture process. But again, it’s important to remember milk protein is a 80 / 20 combination of casein and whey protein together. So, when you’re talking about milk protein, you’re actually talking about whey protein and casein together. Ted Jacoby III: It’s funny, I just learned something never really quite had my head around, and that’s that 80 / 20 ratio, that 80% of all the protein in milk is actually either alpha or beta casein. Correct? Lloyd Metzger: There’s actually four different casein fractions that are involved that make up that 80% of the total protein. Ted Jacoby III: Okay. The casein molecule isn’t really any bigger than most of the whey protein molecules, but they tend to clump together in those micelles. And so, they act as one big humongous mass compared to whey proteins. Correct? TJ Jacoby: Whey proteins may be collected like in pairs like two at a time, but casein proteins, there’s hundreds, right? Lloyd, that will just clump together. Thousands. TJ Jacoby: So, these spheres are absolutely massive protein complexes, but in fact there are a lot of little individual [00:08:00] proteins that make it up and they’re all bridged together with calcium and phosphate. Lloyd Metzger: It’s a packaging system that was designed to package up calcium and phosphorus. So, the whole casein system was designed by nature as a delivery vehicle for calcium and phosphorus, because calcium is not soluble by itself. Calcium phosphate is essentially rock. It’s the material that makes up eggshells. Think, think about a ground up eggshell that calcium phosphate complex is not soluble and it will sink to the bottom of your container of milk if you didn’t have the protein complex to hold it in solution. The analogy I use is it’s basically a kidney stone. Think about how much fun milking a cow would be if all the calcium and phosphorus was in the form of a kidney stone as you’re trying to milk the cow. All that calcium and phosphorus can be solubilized with the casein system and put it into solution and then make it so you can deliver that in a nutritional product. Ted Jacoby III: That makes perfect sense. That’s really cool. I think you guys also already touched on the differences in solubility as you were [00:09:00] describing the different proteins. But there’s differences in digestibility as well. What’s the source of that difference? TJ Jacoby: I’ll take this one. Returning back to the infant stage, I feel like we could set this up in light of why nature created these proteins. Dairy is the fundamental human food for infants. You have babies that can live up to a year off of just their mother’s milk. All the proteins that are found in there, those building blocks to grow an infant, can be boiled down to those two protein streams: whey protein and casein protein. The purpose of the casein protein for the infants is it’s fast acting. It’ll go right into the gut, and the gut is full of enzymes, but also really, really low pH, so low that it actually causes even those whey proteins to unfold. And It allows the stomach enzymes to break it up super, super fast and be absorbed. It’s considered one of the most bioavailable proteins known to man. It’s designed for that, that’s why nature created whey protein. Well, whey protein itself is also very nutritious. It has one of the highest concentrations of [00:10:00] essential amino acid, and the second highest known to man of branch-chain amino acids. That means it doesn’t have to be processed through the liver before it can be used by the human body. If your body’s actively using and consuming protein whey protein’s really good because it can be absorbed into your system and go right to the muscles. 33% of your muscle is branched chain amino acid. That’s what’s getting broken down while you’re working out. And then in the elderly, that’s what’s getting broken down that’s causing some muscle degeneration. Whey protein can help fortify that very quickly. However, all protein that is consumed in the body could also easily be processed through the liver with time. And so, if you have time, that’s where the casein comes into play. The casein, when it hits that acidic environment in the gut, it immediately clumps together. It actually creates cheese curds in the gut. And the reason why that’s so important is it slows down digestion so that slowly over time, that will be absorbed into the system. So it’s not [00:11:00] like a rush of energy right after the baby eats and then it goes away right away. Instead, it slows it down. The casein itself also likes to trap other nutrients. The casein in the gut will house the fat and the vitamins and the nutrients so that it’s slowly absorbed over the course of the next few hours before the baby’s next feeding. Ted Jacoby III: As a result of those digestibility differences, what are the differences in the amino acid profiles between casein and whey proteins? The body’s gonna need to break down most of that casein in order to absorb it. When the body breaks down that casein, what are the differences in the way that it absorbs some of those amino acid profiles and short-chain protein strands from the casein versus what’s readily bioavailable from the whey proteins? TJ Jacoby: Casein does not have the same percentage of those essential amino acids. It’s not as high, but it’s designed to be slow absorbing. Protein itself, it almost doesn’t matter the amino acid structure, as long as your body has enough of those vitamins and nutrients to absorb and to restructure it to [00:12:00] a different protein within the liver — that’s what your body needs. Most of us, the protein doesn’t have to be fast-acting. It’s not like our muscles are actively breaking down all the time. It can slowly be absorbed, be processed through the liver, and then used for almost any other function as long as we have all the vitamins and minerals that we need. Lloyd Metzger: Part of this huge shift we’re seeing in demand for protein, especially whey protein, this started 25, 30 years ago with bodybuilders and wanting to build muscle mass. And the realization that TJ mentioned: branch-chain amino acids are very important if you wanna rapidly put muscle mass on. It is also very important if you’re elderly or if you have sarcopenia where you’re starting to lose muscle mass. In those nutritional states, it’s really important to have high-level branch-chain amino acids, so you can put muscle on. Or if you’re on a GLP-1 medication where you’re not gonna be able to eat very much, you need a very efficient source of protein to build muscle mass. So there’s certain nutritional states where it is important to have branch-chain amino acids [00:13:00] and be able to get those from a protein like whey protein that has ’em at a very high level. But for the normal person, it’s not really all that relevant. You could get the protein you need from any protein that provides all the essential amino acids. Now, most plant proteins don’t do that. We’re talking about the difference between casein and whey protein. Both of them are an order of magnitude higher in nutritional quality than plant proteins because they have all the essential amino acids. And to TJ’s point, as long as you have the essential amino acids, the body can produce the non-essential amino acids from those essentials. Essential ones are amino acids the body can’t produce. You have to have those in the food you’re consuming to be able to produce the components you need. Josh White: We’ve got listeners from the dairy side of the equation and listeners from the utilization side that are making different products. And some of those customers are currently faced with the reality that a part of the equation for their adoption of whey proteins as an ingredient has shifted. The competition level’s very [00:14:00] high. They’re having more difficulty accessing some of it. And the price has changed quite a bit. And I think that when you’re talking about these products going into CPG applications as a lower inclusion rate ingredient, but with a lot of label power, being able to put whey protein, for instance, on that label, there’s several of them out there that are struggling to determine what the functional differences might be between the various dairy proteins. And what I’m afraid that is happening is some of these companies that are on the lower end of the value scale and can’t afford to keep up with all of the great products that are demanding whey protein or even milk protein, are gonnastart exploring alternatives outside of our space. and I think that we don’t want that, right? And what we’re seeing is this popularity of whey protein is driving a lot of customers for R&D projects to be asking us specifically for whey protein. And so help us understand what applications might make sense to use one, the other, or both. Lloyd Metzger: It completely depends on the product that [00:15:00] you’re after and the characteristics of the product that you want. Something like a beverage can go two different directions. So, if you’re gonna retort the beverage and put a lot of heat on it, you can’t do that with most whey proteins. They’re gonna gel. The most comparable protein to whey protein would be an egg protein. And everybody understands what happens when you heat eggs; they turn into a gel. So, whey proteins will happily do that. If you have a high enough concentration and you expose them to enough heat. Casein actually helps to protect whey protein from that coagulation. A lot of these high-protein beverages, they’re oftentimes a combination of casein and whey protein. They might alter the ratio a little bit from the 80 / 20. They might bump the whey protein up a little bit and have a 60 / 40 casein to whey protein. And so you’ll see ranges in that ratio of casein to whey protein, depending on the characteristics of the product that you’re actually after. The heat is a big piece of that. And then we go to pH as a big piece of what changes the functionality of casein to whey protein and makes you [00:16:00] change those ratios. Yogurt is another great example. You’ve got these super, super high-protein yogurts and a lot of cases they fortified with quite a bit of whey protein to be able to have more protein and still have the characteristics that you want in that product. In the protein bars, there’s all kinds of whey proteins there. In that application, you actually don’t even solubilize the protein. There’s hardly any water in that bar. It’s really almost a dry protein that has a plasticizer with it, some carbohydrates that actually make that edible. You’re almost eating a dry product. There’s a lot of food chemistry that goes into which product category you’re putting it in. There’s not this straight fast rule that you use whey proteins in this, you use casein and that. It depends on what food chemistry you use and how you put the blend together and then what processing you couple with that to get the characteristic that you’re actually after. Josh White: Can we spend a minute or two talking about the acidified products? They’ve gained a lot of popularity. The market potential is quite large. Can we talk a bit about the [00:17:00] differences between the clear WPIs and our traditional products? Lloyd Metzger: I wanna clarify the question. Are you talking specifically about whey protein only in the clear whey protein beverages versus the normal whey protein beverages? Ted Jacoby III: Yes. Lloyd Metzger: We really start to get into the weeds because we’ve got different whey products. So we’ve got whey protein concentrate. And then that comes in various forms. WPC 34 or WPC 80 are the most common. The 80 and the 34 correspond to how much protein on a dry basis those two products have. And they have whey proteins in the normal ratio that would be in the starting whey. Then we get into a group of products called whey protein isolates. And whey protein isolates go through an additional manufacturing process that allows you to purify the protein further and they’ll have more than 90% protein on a dry basis. And you may start to alter the ratio of the various whey proteins that were present in the starting whey. Now, when [00:18:00] we get into the clear whey protein isolates, we really start to alter the ratio of the proteins that are in there. We’ll also start to change some of the mineral profile of the components that are in that product. And then when we use those isolates in a formulation, we gotta be careful about all the other ingredients ’cause they’re gonna have an impact on whether or not the product is actually clear and whether or not it can be stable to heat. So, you can actually make whey protein stable to heat by controlling the mineral profile and controlling some of the processing conditions. You’re now taking a category of dairy ingredient and you’re starting to use technology IP to be able to provide specific functional characteristics that aren’t normally part of that ingredient. All of these may be called the same thing, and the basic consumer has absolutely no idea what the differences between all these things are. And when they’re looking at a label, they’re probably looking for the word whey protein, and that’s all they’re looking for. Josh White: As we’ve seen the market tighten up, we’ve seen [00:19:00] more inquiries and exploration about the use of pro cream,also called WPPC, also called WPC 70, so many different names. Definitely, in our experience, there’s quite a uniqueness as we originate this product from different manufacturers. Perhaps we can talk a bit more about what this product is and how it differs from the other proteins in the complex. Lloyd Metzger: I talked about WPC 80. That’s just the normal whey protein that we concentrate out of whey. And then, I mentioned whey protein isolate. To convert WPC 80 to a whey protein isolate, you use a filtration step called microfiltration. And in that microfiltration step, you remove any protein that is interacting with fat and take that out of the system. So, if you start with a normal WPC 80 and we’re gonna change it into a WPI. We are gonna go through a microfiltration process and we’re gonna lose about 25% of the protein that was there and all of the fat that was there. And [00:20:00] we’re gonna make a WPI out of that. And that WPI is gonna have about 75% of the protein we started with. The protein that we harvest out of that is actually pro cream. pro cream is just a byproduct of converting WPC 80 into WPI, and it’s gonna have about 25% of the mass of the protein that you started with, and all of the fat that was in that starting WPC 80 material. So that’s why you see it called high-fat WPC 30, and if you dry that down, it’s about a WPC 60. You can take that and blend that with WPC 34. You can do all kinds of things with that ingredient. Manufacturers are always trying to find a home for that. ’cause you’ve got a very high value product that’s easy to market in WPI. Ted Jacoby III: Lloyd, that pro cream, our hunch is there’s a lot more value in that pro cream than the market currently has its head around. Lloyd Metzger: they’re the same proteins that are in WPI, they’re just interacting with a fat. Now the fat [00:21:00] is very unique in that there’s quite a bit of phospholipid fat in there. And so there’s a lot of literature and research being done on the potential health benefits for brain development of phospholipids for infants as well as elderly to help with memory retention and actually help to prevent some Alzheimer’s effects. So, you see some companies starting to market that component that they’ve isolated. I think there is a lot of potential value there. But we’re in the early stages of where that’s gonna go. And you have some companies leading the way that are producing very specialized pro cream type products that are being used in infant nutrition or elderly nutrition. TJ Jacoby: But Lloyd, how do those phospholipids affect the shelf life of pro cream? Lloyd Metzger: They don’t help. The phospholipids are unsaturated fats or partially unsaturated and unsaturated fats are very easy to oxidize, so if they’re not handled properly, you’ll get very stale and oxidized off flavors in the product. It’s something you gotta be careful of. Ted Jacoby III: Oxidized fats, [00:22:00] another way to call that. That’s rancid, right? Yes. Lloyd Metzger: On its way to rancid. Josh White: Another selling point that people will make of the benefits of pro cream are IgGs. Can you guys explain a bit more of what that is to the layman? Lloyd Metzger: So, immunoglobulin is a protein that’s also present in milk. It’s really high in colostrum. It’s at very low levels in milk about 72 hours after the cow was started milking, the levels drop way down, but there is still a low level there. Those immunoglobulins are a very large protein. So when you go through your WPI manufacturing process, they’re gonna partition with that fat and that protein portion that you’re capturing. So they’re gonna go in that pro cream. Looking at the composition of IgG in the different waste streams, you’ll find it’s elevated in that pro cream portion. Now I’d be a little concerned about what kind of shape that IgGs in because you’ve seen a lot of heat [00:23:00] and different manufacturing conditions through that process. So you’d really have to be careful about what kind of claims you’re making based on what kind of shape that IgGs in. Mm-hmm. TJ Jacoby: For an infant, those IgGs will go right into the bloodstream. It’s whole proteins, but for us, it actually has to break up the protein entirely before it can be absorbed into our system. So what kind of functional benefits does IgG bring for an adult? I’d be curious to see what that literature entails. Mike Brown (2): Over the last couple decades, DNA technology has been used more and more to produce valuable proteins, often for medical use like insulin. Are we gonna see a point with the cost benefit of that kind of technology we’ll reach where we can actually use that to produce these whey proteins rather than using a cow? Lloyd Metzger: There’s different levels of concern depending on the particular protein. An individual protein and an individual soluble protein like beta-lactoglobulin and alpha-lactalbumin that are in [00:24:00] whey, those have more potential to be produced in a fermentation type process. ’cause they’re an individual protein. You can over express it, you can get a lot of that produced. But when you get to the complexities of multiple proteins that are in whey, that’s when it really becomes uneconomical to do that from a fermentation standpoint. ’cause you’ve gotta produce all of those individually, try to put ’em together, then purify ’em. What people forget is how efficient the cow is. The cow is essentially a walking fermentation tank that feeds itself, controls its own temperature, cleans itself up. All you’ve gotta do is get the milk out of it. When you look at all the steps that go into the process and what it takes to produce it, it’s really hard to beat the efficiency of a cow. Ted Jacoby III: Lloyd, am I right in assuming that the threat of cellular agriculture to dairy would come in the development of specific protein chains and amino acids, but probably not in terms of the complete [00:25:00] protein profile that is delivered in milk proteins and whey proteins. Lloyd Metzger: Correct. And it would be the very high-end, expensive. So the lactoferrin. It would be your first one or some of the IgG, anything that is at low concentration and very high value. Because even if you did everything perfectly, you’re probably still talking $25 to $30 a pound in the manufacturer and isolation process. Well, we we’re really excited about $11 whey protein isolate. Right? You know, and that’s still half the price. Ted Jacoby III: Makes sense. Lloyd, TJ, this was an absolutely fantastic discussion. This was exactly what I wanted to get out of it. I can tell you I learned quite a bit today and I’m sure our listeners will too. Thank you so much for joining us. We really appreciate it. Lloyd Metzger: No problem. Happy to do it. TJ Jacoby: Truly special to be on today, Dad. I grew up listening to a lot of these podcasts, right? Now we’re here, now we’re on it together with you. So, no, it was truly special.[00:26:00]

The Chad & Cheese Holiday Clip Show (aka: HR's Greatest Hits of 2025) We cracked open the vault and stitched together the smartest, loudest, and most brutally honest moments from this year's conversations — because nothing says “holiday cheer” like calling BS on broken hiring. This episode delivers a full snack tray of takes from leaders who actually run hiring at scale:

In the final episode of Casual Chats for 2025, Patricia and special guest Jesse McAnally from Musicals with Cheese discuss about 10 musicals based on the 1843 novella A Christmas Carol written by Charles Dickens. They go over the pros, cons, and best songs that encompasses each key moment from this classic Christmas story. The musicals we covered for this podcast are as follow: The 1954 adaptation of A Christmas Carol from the anthology series Shower of Stars.The Stingiest Man in Town from the anthology series The Alcoa Hour that aired in 1956. The 1962 animated television special Mr. Magoo's Christmas Carol.The 1970 musical film Scrooge.The 1978 animated adaptation of The Stingiest Man in Town produced by Rankin/Bass.The 1992 film The Muppet Christmas Carol.The 1994 Off-Broadway show A Christmas Carol: The MusicalThe 2010 stage show A Christmas Carol: A New MusicalThe 2022 animated adaptation of Scrooge: A New Musical that was released on Netflix.The 2022 Apple TV+ film Spirited.

Merry Holiday-mas! Today the Cheese gang are ringing in the holiday spirit by talking about the most insane Holiday Classic that if it were made today would send the director/writer directly to prison. Yes, we're talking about the romantic """comedy"""" Love Actually. 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

Mark Grote and Gabe Ramirez learned more about the story behind Bears players wearing cheese grater hats after their win over the Packers on Saturday.

In a perfect world, we'd all report to big Mama's house to a homemade spread that everyone woke up at 6am to cook together from scratch. However, everyones gotta work and aint nobody got time for all that!! While a vast majority of our Holiday favorites are homemade, based on convience and ease sometimes we gotta sub in a store bought option for some of those homemade favorites. Velvertta Mac and Cheese, Kings Hawaiian Rolls, Stove Top, and Honey Baked Ham are the options to sub in for the homemade counterpart... ONLY ONE CAN STAY. For this powerful holiday discussion we bring on one of the most affluent, uppercrust, privledged member of our staff and thats Earle From HR. Huge thank you once again to Will Trenum for this seasons theme music!!Become a Patreon Subscriber!! ⬇️⬇️⬇️patreon.com/AJPresentsTheGR8RGood

今集【好煮意】，Anne Chen 和蔡苡雯會教自家煮「法式洋蔥湯芝士通粉 French Onion Soup Mac & Cheese」。

今集【好煮意】，Anne Chen 和蔡苡雯會教自家煮「法式洋蔥湯芝士通粉 French Onion Soup Mac & Cheese」。

Ho Ho Ho! Just in time for the holidays, it's our annual Christmas episode. We've dedicated it to the big man himself, Santa Claus! We're looking at how the jolly magic man/third century saint has been portrayed by your favorite brands including Norelco, Coca-Cola, and...the dairy industry. Grab some milk and cookies and listen to this festive episode!Video links:NorelcoCoca-ColaThe Power of Cheese

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(00:00-6:51) I just like 'In The Air Tonight.' You like cheese curds, Martin? Christmas with JR tomorrow. Martin played the guitar for a year or so. What instruments are most and least attractive to potential lovers?(7:00-8:53) Recapping the penultimate TMA of 2025.(9:03-10:44) E-Mail of the DaySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

I caught up with a good chunk of The Allegheny High boys in central Oregon while they were out doing what they do best: making Charles Wesley Godwin sound like a freight train and giving folks goosebumps. We posted up near Bend for a hang that starts off with “are we about to get murdered?” energy… and quickly turns into a full-on origin story: the Beaver County scene that shaped them, jam nights that built their chops, and the larger-than-life local legends who taught them the most important rule of all: never take a gig off, even if a guitar ends up in a popcorn machine. From there, we get nerdy in the best way: production philosophy (and why recording is basically 95% failure and 5% magic), the real behind-the-scenes of tracking big guitars, and that moment when a song hits so hard you have to sit in the dark and just… listen. Also: stoner-rock riffs hiding inside “country,” touring gear that makes your heart do the pitter-patter thing, Boss pedal picks, and a Pittsburgh-area pizza style that sounds fake until you try it. Keep up with the goings on here: https://www.charleswgodwin.com/ Support The Show And Connect! The Text Chat is back! Hit me up at (503) 751-8577 You can also help out with your gear buying habits by purchasing stuff from ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Tonemob.com/reverb⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Tonemob.com/sweetwater⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or grabbing your guitar/bass strings from ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Tonemob.com/stringjoy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

In hour 1 Andy and Randy get in to the Hawks season, and how good they can be with Trae Young having returned, and DawgNation's Brandon Adams stops by to preview UGA vs Ole Miss.

This week, we talk about the Chicago Bears' heroic victory over the Green Bay Packers on their way to clinching a playoff berth with special guest host Hari Narayanan!   Bears in the Neighborhood is your weekly insight into the Chicago Bears in under 30 minutes, a podcast hosted by Samir Patel and Chirag Rathod! Bears in the Neighborhood is part of the “Mr. Rathod's Neighborhood” network of podcasts!---Music: “Juicy Booty” by Subpar Snatch – used with permission from the bandVideo: Created using Luma Dream Machine and ClipchampPodcast Art: Created using CanvaOpening Clip: https://x.com/ChicagoBears/status/2002793690277052698---Do you want to have your Bears thoughts heard on this podcast? Email us a 30 second clip of all your Bears feelings to bearsintheneighborhood@gmail.com and we may feature that clip in a future episode!---*Samir Patel*Samir is a contributing author for On Tap Sports Net, co-host of the “Bears on Tap” podcast and a lifelong Chicago Bears fan.Website: https://www.mylifewithme.com/Article: https://ontapsportsnet.com/nfl/chicago-bears/bear-essentials-week-16-takeaways-bears-stun-packers-in-overtime/IG and X @smpatel06; @bearsontap *Chirag Rathod*Chirag is the host of the podcast Mr Rathod's Neighborhood, an improvisor and a lifelong Chicago Bears fan.Website: https://www.chiragrathod.com/IG @mrrathodsneighborhoodIn the Lab Cookin' with Me & Zazzle: https://youtu.be/MWPkDf2P0Co?si=MZbZhGDY0GJRLpn1---Check out the podcast Mr Rathod's Neighborhood on all streaming platforms to listen to episodes of “Bears in the Neighborhood”. Spotify: https://open.spotify.com/show/6CWTRtL5dizA1iyS2O7qeN?si=573ff211b80c4d8aApple Podcasts: https://podcasts.apple.com/us/podcast/mr-rathods-neighborhood/id1445766040Video: Episodes available on YouTube! https://youtu.be/RACTpcciRX4 ------ChiragRathod.comIG: @mrrathodsneighborhoodYouTube: https://www.youtube.com/@chiragrathod9882

Manuel Rojas said he owes a big thanks to Chicago Bears fans, after he received thousands of orders for his company's "Graterhead Hat" after the Bears' wild defeat of the Packers in overtime Saturday night.

Manuel Rojas said he owes a big thanks to Chicago Bears fans, after he received thousands of orders for his company's "Graterhead Hat" after the Bears' wild defeat of the Packers in overtime Saturday night.

Manuel Rojas said he owes a big thanks to Chicago Bears fans, after he received thousands of orders for his company's "Graterhead Hat" after the Bears' wild defeat of the Packers in overtime Saturday night.

The Xmas special with Craig, Mareko & Geoff. We talk beef and cheese. Merry Xmas everybody.Thanks again to Evenheat, Damasteel, Brodbeck Ironworks, Texas Farrier Supply, Indasa, Tormek, and Maritime Knife Supply and Tormek for the support.Support this podcast at — https://redcircle.com/knife-talk7733/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Here’s the latest Snow Plow silliness brought to you by Holden Afart, Mattchew, SirVern, Basket of Grapes, and Teen Wolf Jesus. Today we’re…

Books that caught our eye this year include Schott's Significa (yes, 'forbidden soup' is as grisly as it sounds), The Cheese Connoisseur's Handbook (yum) and Wine, Soil and Salvation in the Hebrew Bible and New Testament (biblical).This is a show of generous proportions. Partly to give you a chance for some extra listening indulgence. But also to allow us proper time to hear from best-selling author Ben Schott, 'the cheese lady' Svetlana Kukharchuk and priest and theologian Mark Scarlata.Believe us, you're going to want to hear what they have to say.So don't be a wet lettuce - pour yourself a glass and join us!As ever, you can find all details from this episode on our website: Show notes for Wine Blast S7 E12 - Our BOOKS OF THE YEAR (2025)If you'd like more information on our giveaway, please visit our Wine Blast One Million Giveaway page.You may also find this link to our Speakpipe audio message service useful.To get early access to new episodes, full archive access to our back catalogue and exclusive bonus content, subscribe to Wine Blast PLUS at wineblast.co.ukInstagram: @susieandpeter

Sprouts Farmers Market has issued a recall for its Sprouts Organic Gluten-Free Four Cheese Lasagna after the product “tested positive for gluten above the acceptable limits for Gluten-Free certification.” The recall, dated December 16, 2025, underscores the serious risks mislabeling can pose for people with celiac disease or gluten allergies, for whom even small amounts of gluten can trigger significant—and sometimes “life-threatening”—reactions, as noted in the Sprouts notice.The recall affects shoppers across a wide geographic footprint. According to its website, Sprouts Farmers Market operates in approximately 24 states, with its highest concentration of stores in California, followed by Texas, Florida, Arizona, and Colorado. The chain also has stores in states such as Alabama, Delaware, Georgia, Kansas, Nevada, New Mexico, North Carolina, Oklahoma, and Tennessee, among others.The product is packaged in a 9-ounce brown and yellow box bearing a picture of the lasagna, and can be identified by the UPC code 6-46670-51140. I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

Send us a textThe plan was simple: no plan at all. We hit record with nothing but caffeine, a messy outline, and a promise to tell the truth about the season we're in. What unfolded is part comedy of errors, part love letter to the places and people that made us, and part survival guide for anyone trying to balance grief, money, and a little joy.We start on the surface—fountain drink alchemy, reusable cups, and office rules that ban heaters and humidifiers—then slide into the heart of the week: helping move parents out of a house that holds three decades of memories. There's a neighbor's hug that undoes us, deli ham preserved by a cold truck, and the now-legendary cheese discovered in a box labeled “bathroom.” Also a cat with nervous poops, because of course. Between jokes, we talk about how leaving a home means leaving a version of yourself, and how nostalgia hits hardest when the rooms are finally empty.From there, it gets quieter and a little eerie. A purse falls on its own. Movement flickers at the edge of vision. Is it stress, a trick of the light, or the kind of presence you feel when someone you love is gone but still near? We compare notes, set aside fear, and land on a practice: name it, breathe, and let the moment be kind rather than creepy. Then we rejoin the living—football in rival bars, a soft spot for Eminem, and sticker shock over concerts and the Sphere—before mapping a Disney trip with motion sickness fixes and a browse-everything-before-you-buy strategy to keep our budgets intact.If you're navigating moving parents, packing chaos, ghost stories that might just be grief, or the impossible math of joy versus money, pull up a chair. We'll give you laughter, permission to feel weird about it all, and a few practical paths: bring the blanket to work, set spending boundaries you can actually keep, and save room for the detours. Love the episode? Follow the show, share it with a friend who needs a laugh, and leave a quick review to help others find us.Support the showhttps://linktr.ee/onourbestbehavior

This week on The Free Cheese, this is the end of right now but there is more to come! In the first half of our two-part Season 13 finale, we're looking back at the episodes from this year and the games we played. We take a look at The List in different formats, ranking it individually and by review scores.

Send us a textThe plan was simple: no plan at all. We hit record with nothing but caffeine, a messy outline, and a promise to tell the truth about the season we're in. What unfolded is part comedy of errors, part love letter to the places and people that made us, and part survival guide for anyone trying to balance grief, money, and a little joy.We start on the surface—fountain drink alchemy, reusable cups, and office rules that ban heaters and humidifiers—then slide into the heart of the week: helping move parents out of a house that holds three decades of memories. There's a neighbor's hug that undoes us, deli ham preserved by a cold truck, and the now-legendary cheese discovered in a box labeled “bathroom.” Also a cat with nervous poops, because of course. Between jokes, we talk about how leaving a home means leaving a version of yourself, and how nostalgia hits hardest when the rooms are finally empty.From there, it gets quieter and a little eerie. A purse falls on its own. Movement flickers at the edge of vision. Is it stress, a trick of the light, or the kind of presence you feel when someone you love is gone but still near? We compare notes, set aside fear, and land on a practice: name it, breathe, and let the moment be kind rather than creepy. Then we rejoin the living—football in rival bars, a soft spot for Eminem, and sticker shock over concerts and the Sphere—before mapping a Disney trip with motion sickness fixes and a browse-everything-before-you-buy strategy to keep our budgets intact.If you're navigating moving parents, packing chaos, ghost stories that might just be grief, or the impossible math of joy versus money, pull up a chair. We'll give you laughter, permission to feel weird about it all, and a few practical paths: bring the blanket to work, set spending boundaries you can actually keep, and save room for the detours. Love the episode? Follow the show, share it with a friend who needs a laugh, and leave a quick review to help others find us.Support the showhttps://linktr.ee/onourbestbehavior

I was so excited about the coolest ending to a Bears-Packers game ever, that I went live with the RECRAP. But I was smart enough to also record it for posterity. It's brought to you by the two greatest advertisers we've ever had, and my books. The Bears turned what looked like yet another frustrating loss to the Packers into something incredibly cool, incredibly fun and fairly unbelievable. You'll hear about the great Jahdae Walker, how Cairo Santos saved the day, DJ Moore being a badass and Caleb uncorking a throw for all time. All that, and more. Enjoy this one. It's impossible not to.

Cheesy and Fondue learn all about the holiday cheeseball history and recipes. We hear about a dog, bear and deer and how you can prevent potential cheeseball jar head injuries. 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! Cheesy Holiday Epsiodes AppleJust Cheesy: The Podcast! 162 Cheeses of Christmas AppleJust Cheesy: The Podcast! 110 Twas the Night Before Christmas AppleJust Cheesy: The Podcast! Season 2 Episode 32 AppleJust Cheesy: The Podcast! - Episode 7 AppleJust Cheesy: The Podcast! - Episode 4 justcheesy.com/the-world-of-just-cheesyShow Notes https://culturecheesemag.com/cheese-bites/cheese-ball-history/https://recorder.com/2024/12/30/the-surprisingly-fascinating-history-of-cheese-balls-58642228/https://www.wisconsincheese.com/about-cheese/cheese-ballshttps://en.wikipedia.org/wiki/Cheese_ball_(hors_d%27oeuvre)https://buddig.com/recipes/lunch-meat-recipeshttps://www.allrecipes.com/recipe/16527/dried-beef-ball/This Week in Cheesehttps://www.cbsnews.com/pittsburgh/news/deer-jar-on-head-south-hills/https://www.pennlive.com/news/2025/08/cheese-ball-loving-dog-found-with-jar-on-head-gets-love-from-central-pa-manufacturer.html

Send us a textJoin Greeny and Cheese as they dive into the latest news and rumors from the world of Formula 1. In this episode, they discuss Lando Norris's move to the number one spot for the 2026 season and Max Verstappen's shift to number three. They also explore the shocking departure of Helmut Marko from Red Bull and the revolving door of drivers at the team. With their signature blend of humor and insightful analysis, Greeny and Cheese provide a unique perspective on the fast-paced world of F1. Support the show

He knew you wanted Chanel No. 6, but he bought you No. 4 because it fit his budget. Is that a thoughtful compromise, or, as T says, "very disrespectful"? This week, AK, Tutu, and T dive headfirst into the messiest holiday scenarios and unspoken rules that can make or break the season.The debate kicks off with a trip to Broken Bow, Oklahoma, and a tough choice: lose all your photos or all your messages? Tutu, the self-proclaimed "message queen," needs her receipts dating back to 1993, while the guys grapple with iCloud storage. The crew then tackles the minefield of gift-giving, from whether you should exchange gifts two weeks into a relationship to the great debate on telling your partner you hate their gift. From there, it's a deep dive into holiday traditions, as the hosts argue whether matching Christmas PJs are a cute tradition or just a "tacky" trend for couples who will "break up four months after." The conversation culminates in a heated discussion on hosting etiquette, laying down non-negotiable house rules (take your shoes off and stay out of the fridge) and the ultimate cultural question: should fufu be served at a white wedding?TimestampsIntro: Birthday Trips To Broken Bow, Oklahoma - Icebreaker: Unlimited Vacation vs. No More Taxes? - The Great Debate: Lose All Photos or All Messages?- Unpacking The Best Features on WhatsApp- Main Topic: Gift Giving in Relationships- New Relationship? Should You Exchange Gifts?- The "Token of Appreciation" vs. What You Actually Want- Controversy Corner: Should You Tell Someone You Hate Their Gift?- The Chanel Perfume Controversy: A Disrespectful Gift?- The Truth About Matching Christmas PJs- Holiday Hosting: Honest Messy Family or Fake Nice?- The Unspoken Rules for Holiday Guests- Guest Rule #1: Take Your Shoes Off- Guest Rule #2: Stay Out Of The Fridge!- Banning Mac & Cheese? Holiday Food Debates- Final Thoughts: Respecting Time, Space, & The Season#PalmWineCentralPodcast #AfricanPodcast #TalkShow #Christmas2025 #HolidayTraditions #MatchingPJs #SecretSanta #GivingBackProduced by: Palm Wine Central ProductionsListen On: Spotify | Apple Podcasts | YouTube | Amazon MusicWatch more: https://www.youtube.com/@pwcpodcast

In this episode of the Uplevel Dairy Podcast, Peggy Coffeen talks with Curtis Bosma from HighGround Dairy about the current state of the dairy market as of December 2025 and projections for 2026. They discuss stagnant dairy prices, particularly in cheese and butter, the role of whey in sustaining Class 3 milk prices, and the impacts of overproduction and bird flu on milk supply. Curtis also provides insights into alternative revenue sources like beef streams and methane digesters that are supporting dairy farmers. The episode closes with strategic advice for dairy producers to manage margins and plan ahead for the new year.Grab your own copy of the monthly market update here: https://marketing.highgrounddairy.com/december-2025-producer-market-updateThis episode is brought to you by: HighGround Dairy provides global dairy market intelligence, insurance services, futures & options brokerage, and advisory programs to a diverse range of dairy market participants throughout the supply chain.00:00 Introduction to Dairy Market Trends00:42 Current Dairy Market Overview03:07 Milk Production Insights04:39 Bird Flu Impact on Dairy Market07:58 Cheese and Butter Market Analysis11:51 Whey Protein: The Unsung Hero13:08 Alternative Revenue Sources for Dairy Farms16:32 Strategies for 202621:06 Final ThoughtsInformation shared in this podcast is for educational purposes and is not a solicitation to buy or sell commodities.  Opinions expressed are current opinions as of December 17, 2025 at 1  p.m. CST and only represent the views of the speaker and not those of HighGround Trading, unless otherwise expressly noted.

Long-time CBC Radio host Michael Finnerty shares how training as an apprentice cheesemonger in London's Borough Market nourished his soul, gave him a sense of purpose and helped him rediscover the power of community. He talks about his new book "The Cheese Cure" while taking Matt Galloway on a tasting journey through the sampling of four Canadian cheeses.

Food Friday! Christmas Dinner Talk! Ron Arenas from Southwest Flavor joins the show! Cheese cures dementia! Christmas Breakfast tomorrow! Lots of exclamation points!!!!!!!!!! Only on the Live The Dream Media Network!!!!!!!!!!

Listen without ads on www.patreon.com/dopeypodcastThis week on Dopey we go down memory lane and listen to me and Chris plant the dopey flag and start the show. First - Chris tells the story of his first time using and I tell a story of seizing off of benzos. If you wanna make a comment - comment on spotify or on patreon or write us at dopeypodcast@gmail.comWishing everyone peace and love!  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Ya better watch out, ya better not cry, you better not expect a concise episode because we're joined by our friend Big Beak Entertainment to talk about the Disney sequel, "The Santa Clause 2," a film about how you can gaslight a woman in less than 20 days. So join us for this fun filled romp. 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

The Fat One returns with a visit to the Wicked Advent Calendar before nattering about the CBS Evening News and Miss Gayle King Show, weekly shopping at the Vons East, opening of Chrima cards and a voiceletter. Happy National Roast Suckling Pig Day.

In this episode of The Futures Rundown on The Options Insider Radio Network, host Mark Longo is joined by Jamal Chandler, Head of Options Strategy at Tastytrade. Together, they dissect the final trading weeks of 2025, providing a deep dive into the high-volatility moves across metals, energy, and digital assets. Market Deep Dives: Precious Metals: Why Silver ($SI) has become the inescapable asset of 2025, hitting new highs near the $65 level, and the massive year-to-date runs in Gold ($GC), Platinum, and Palladium. The Energy Complex: Analyzing the "Bruhaha" in Crude Oil ($CL) following Venezuelan embargoes and the steep correction in Natural Gas ($NG). Crypto Trends: Is a "Crypto Winter" coming for Ether ($ETH)? We break down the 15% weekly drawdown and the maturity of the crypto ecosystem. Agricultural Movers: A look at the surprise rallies in Lithium and Cash Settled Cheese, alongside the underperformance of Coffee and Orange Juice. Key Segments: The Trading Pit: A review of the most active contracts, including the Nasdaq-100 Micro and 10-year notes. Year-to-Date Movers: Which assets took the "rocket ship to the moon" and which are ending 2025 as the biggest losers? Prediction Markets: The implications of binaries on everything from sports to the Oscars. Listener Polls: Is it time to buy the dip in Silver or get out before 2026?

Send us a textIn this week's episode: cheese bag zippers, manufacturers sneaky ways, Gen Z and their authenticity. It'll all make sense in the end. Probably.  Thanks for listening! Check us out on Instagram @made_ya_smile_podcast and Facebook @skitzychicks. Jesus loves you, you can't mess that up!

At the New York Cider Fest in November, there were 2 Cider and Cheese sessions. Cider Chat Emcee Ria Windcaller attended one featuring ciders from 4 different makers. This cider and cheese pairing was led by Rachel Freier, a cheesemonger who is based in the Finger Lakes. She brought deep knowledge, humor, and a whole lot of heart as we tasted our way through four ciders and three cheeses. 00:00 Introduction to New York City Cider Fest 01:55 Networking at the Cider Fest 02:50 Exploring the Finger Lakes Cider Scene 04:36 Upcoming Cider Tours and Events 09:32 Cider Making Tips and Anecdotes 13:46 Featured Presentation: Cider and Cheese Pairing 23:31 Sterilizing Juice and Grape Skins 23:41 Exploring Apple Varieties: Northern Spy and Crab Apples 24:06 Harvesting Feral Fruit and Gnarly Branch Rose 24:51 Pairing Cider with Cheese 25:31 The Finger Lakes Cider Scene 26:09 Cider and Goat Cheese Pairings 27:19 Kingston Black: The King of Apples 30:16 The Art of Blending Ciders 31:09 Sustainable Cheese Making 33:43 Chisel Jersey Cider and Cheese Pairing 36:19 Upcoming Cider Chat Episodes 37:20 Celebrating the Holidays with Cider 39:23 Musical Outro: Strange Apples Contact Info for the Ciders and Rachel Rachel Freier, (Cheesemonger): Eve's Cidery - Maker Ezra Idiot Brother Cider - Maker Robert Grisamore/ Cider Works - Maker Simon South Hill Cider - Maker Steve Mentions in this Cider Chat Episode 198: Becoming a Pomologist w/ Dr. Peck Totally Cider Tours UK tour feature in CAMARA's Pint West Patron Letter - Sune 2026 Blossom Time Totally Cider Tour The Talking Pommes' Grand Winter Party Annual Special Episode  

Rob Allen is CEO of Intermountain Health, one of the nation's largest and most innovative health systems. In this episode, host Anne Hancock Toomey talks with allen Allen about his journey from growing up on a dairy farm in Wyoming to becoming a healthcare CEO at the age of 28. And if you're thinking you've heard the farm-to-CEO story before, you'd be right. Several of Anne's Backstory guests come from a similar background and here, they discuss parts of that life that may point people to careers in executive leadership. Beyond that, Allen discusses the valuable lessons learned from his rural upbringing, the various roles he undertook in healthcare from nursing homes to hospitals, and his commitment to servant leadership. He delves into his early career challenges, including turnarounds of financially struggling hospitals, the significance of a people-first mindset, and the necessity of addressing the correct problems in leadership. As he recounts his progression through different roles at Intermountain Health, Rob emphasizes the importance of transparency, hope, and engaging employees to achieve organizational success. He also opens up about balancing his demanding career with family life and offers advice for aspiring leaders. The conversation highlights Rob's visionary approach in simplifying healthcare and expanding proactive care, and the importance of authenticity, purpose, and compassion in leadership. 2:24 Early Life on the Farm 6:35 Influential Figures 8:38 College Years and Career Beginnings 11:40 Transition to Healthcare Administration & Leadership Challenges 17:28 Turnaround Success Stories 21:01 Career Moves and New Opportunities 22:14 Returning to Intermountain Health 24:37 Building a Hospital in Park City 33:05 Balancing Family and Career 35:27 Lightning Round Learn more about your ad choices. Visit megaphone.fm/adchoices

TALK TO ME, TEXT ITStart with a recording hiccup, then buckle up: we charge straight into the fight over who gets to shape language in the classroom. When a major teachers union showcases neopronouns and even conceptual identities, it isn't just a semantic debate—it's a battle over values, authority, and what schools are for. We pull apart why parents feel blindsided, how teachers navigate shifting mandates, and where the line should be between inclusion and instruction. If you've wondered whether public schools are prioritizing literacy or ideology, you'll hear a perspective that doesn't mince words.Then the conversation turns to faith and pop culture, as Jenny McCarthy shares a deepened relationship with Jesus following a tragedy. Celebrity conversions can spark eye rolls, but they also invite honest questions about purpose, pain, and what it means to surrender. We talk about how public figures live out belief under scrutiny, how faith journeys change over time, and why stories of loss and hope still cut through the noise. It's less about agreeing with every stance and more about recognizing the human need for meaning.We keep the cultural lens focused with a surprising media move: Angel Studios, known for The Chosen and Sound of Freedom, steps into an animated Animal Farm with an A-list cast that includes a transgender actor. For some, that's bold expansion. For others, it's a brand break. We unpack the tension between ministry-minded storytelling and mainstream reach, and what faith-based media should look like if it wants to shape the broader conversation instead of preaching only to the choir.To end on a lighter, communal note, we spotlight a brisk 15-minute Capitol holiday party—Mountain Dew, PB&J, and canned cheese—and throw the mic to you. What's the most memorable Christmas party you've ever attended, and what made it unforgettable? If this mix of education, culture, and faith sparks your curiosity, subscribe, share with a friend, and leave a quick review so more listeners can find the show. Your stories and feedback shape where we go next.Buzzsprout - Let's get your podcast launched!Start for FREE Thanks for listening! Liberty Line each week on Sunday, look for topics on my X file @americanistblog and submit your 1-3 audio opinions to anamericanistblog@gmail.com and you'll be featured on the podcast. Buzzsprout - Let's get your podcast launched!Start for FREESupport the showTip Jar for coffee $ - Thanks Music by Alehandro Vodnik from Pixabay Blog - AnAmericanist.comX - @americanistblog

We're heartbroken but wanted to honor Rob Reiner on this episode. He did so many of our favorite movies so we share some memories and movie lines. Speaking of movies... we also share some of our top 100 movies that we'll watch again and again. Plus, Jamie lays down les règles du fromage and we discuss how people are drinking less alcohol than they used to. Enjoy the show!

BRRRRRR. This week we welcome the abominable Daniel Matthews, as he shares his experience puppeteering "Nigel the Sasquatch" for a series of Chuck E' Cheese music videos. This wintery improvised musical comes complete with miserable misfits, supportive straights, and hungry hungry hippos. Find where you belong on this week's Charm Scene! Daniel (He/Him) grew up in the suburbs of Texas between Fort Worth and Dallas. He started improv back in his junior year of high school and has been performing ever since. He completed the training program at the Dallas Comedy House, co-wrote a couple horror movie musicals, and was a main stage performer at the Four Day Weekend theater in Dallas for years. Eventually Daniel made his way up to Chicago in March of '24 where he was delighted to join the cast of "Tuesday Musical Improv" at the Annoyance Theater. In his free time, Daniel likes convincing people to go do karaoke at weird bars, and trying not to slip on ice. Cast: Lily Ludwig, Austin Packard, Daniel Matthews Music Director: Sam Scheidler Drums: Chris Ditton Follow us @CharmScenePod on Instagram, TikTok, and YouTube, or shoot us a message at CharmScenePod@gmail.com!

Gentleman's Club... Now With Women! A Lot Of Dude Stuff. Attorney Genital. Protect Jed and Melva at ALL COSTS! Cosi Fan Tutti Frutti. Two Brians and a Frankenberg! Mary Steamburger. Wobbly Polygons. Melva, you got any cash? The Ham and Cheese operas. It's Gary Cole, Man! The Gap's Got Gaps w Brian Dunaway. Christmas In Your Face. Slit Ends. Questionable TV in the bedroom with Nicole and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.

Gentleman's Club... Now With Women! A Lot Of Dude Stuff. Attorney Genital. Protect Jed and Melva at ALL COSTS! Cosi Fan Tutti Frutti. Two Brians and a Frankenberg! Mary Steamburger. Wobbly Polygons. Melva, you got any cash? The Ham and Cheese operas. It's Gary Cole, Man! The Gap's Got Gaps w Brian Dunaway. Christmas In Your Face. Slit Ends. Questionable TV in the bedroom with Nicole and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.

Minor moans, 00s toys and a darts spread.

Is cheese really addictive? According to Dr. Neal Barnard, the answer is a resounding YES. The brain reacts nearly identically to cheese as it does narcotics and alcohol. While it sounds shocking, these claims are backed by science. In this episode of The Exam Room Podcast, Chuck Carroll sits down with the author of The Cheese Trap to uncover how opioid-like compounds concentrated in cheese—activate powerful pleasure pathways, why U.S. cheese consumption has exploded to nearly 40 pounds per person per year, and how the dairy industry keeps us hooked. You'll discover: • The opiate chemistry of cheese • How cheese contributes to obesity and diabetes • The link between dairy hormones and breast cancer • Why kids are showing early artery damage • Which cheeses contain the highest casomorphin levels • The surprising role of sodium and saturated fat • How quitting cheese can dramatically improve health If you've ever said, "I could go vegan except for cheese," this is an episode you cannot miss. This episode is sponsored by The Gregory J. Reiter Memorial Fund. Visit their website: https://gregoryreiterfund.org

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The Alan Cox Show