Podcasts about Dairy

Kristeva Dowling is an international award-winning mead maker, author, entrepreneur, and certified carnivore coach from Alberta, Canada. After years of struggling with severe rosacea that resembled cystic acne, IBS, chronic constipation, and 13 years of recurring breast lumps that led to repeated biopsies and constant monitoring, she transformed her health through a ketogenic, then carnivore, way of eating. Today, those symptoms have completely resolved. As the founder of Stolen Harvest Meadery and author of Chicken Poop for the Soul: In Search of Food Sovereignty, Kristeva is passionate about food sovereignty, regenerative agriculture, and helping people rediscover metabolic health through real food. Most recently, she founded Tallow & Crumb, the world's first animal-based cookie company, creating baking mixes made with nutrient-dense ingredients like whole milk powder, collagen, and gelatin to give the carnivore and animal-based community a genuinely satisfying alternative to ultra-processed "health" foods. Her work sits at the intersection of farming, fermentation, entrepreneurship, and ancestral nutrition, offering a practical perspective on healing, resilience, and challenging conventional wisdom. Socials: YouTube: Kristeva's Kitchen @kristevaskitchen Tallow and Crumb Cookie Mix: https://www.tallowandcrumb.com Chicken Poop for the Soup: In Search of Food Sovereignty- https://caitlinpress.com/Contributors/D/Dowling-Kristeva Timestamps: 00:00 Trailer 00:35 Introduction 05:47 Avoiding maltodextrin in foods 06:49 Discussing the shift to eating meat 11:24 Early detox symptoms and relief 14:59 Discussion on carnivore diet origins 17:33 Learning to hunt 21:35 Medical journey and breast lump concern 25:09 Diet adjustments and challenges 27:27 Dairy ingredient concerns 30:19 From vegetarian to hunter-gatherer 36:28 Cooking alternatives for the holidays Join Revero now to regain your health: https://revero.com/YT Revero.com is an online medical clinic for treating chronic diseases with this root-cause approach of nutrition therapy. You can get access to medical providers, personalized nutrition therapy, biomarker tracking, lab testing, ongoing clinical care, and daily coaching. You will also learn everything you need with educational videos, hundreds of recipes, and articles to make this easy for you. Join the Revero team (medical providers, etc): https://revero.com/jobs ‪#Revero #ReveroHealth #shawnbaker  #Carnivorediet #MeatHeals #AnimalBased #ZeroCarb #DietCoach  #FatAdapted #Carnivore #sugarfree Disclaimer: The content on this channel is not medical advice. Please consult your healthcare provider.

There's a chance your next bowl of cereal or protein shake will include milk that came from Kansas. Dairy production in the state has quadrupled over the last couple decades, and that growth rests on the shoulders of immigrant workers in rural Kansas.

399: Everyone needs to hear today's episode! This is by far my favorite interview of 2026! I know I say that every time, but this one tops all my interviews this year because I have Rebekah Heighman with me today. If you don't know who Rebekah is, by the end of this episode you will! She has gone through more health issues than anyone probably will in their entire life. Diagnosed with osteoporosis in 6th grade, she was put on multiple medications including adderall, and many other addictive pills, continuous antibiotics, lost her period for over a decade, was put in an eating disorder unit against her will even thought she didn't have an eating disorder, and doctors told her she wouldn't be alb to reserve her issues....but God had another plan and I can't wait for you to hear her story because not only has Rebekah healed all her conditions and reserved her osteoporosis completely, she did it without any medical intervention and now helps others do the same.   Topics Discussed: → Rebekah's story → Getting of medication naturally → Curing osteoporosis → Discovering the healing power of the carnivore diet  → Is coffee good or bad on the carnivore diet  → Who is the carnivore diet for? → You don't have to be on the carnivore diet forever! As always, if you have any questions for the show please email us at digestthispod@gmail.com. And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.  Sponsored By:  → Just Thrive | Support your gut health with Just Thrive! Get a FREE 90-day supply of Digestive Bitters (a $90 value) when you start a 90-day Probiotic subscription. Visit https://justthrivehealth.com/digest to claim this exclusive offer. Plus, it's backed by a 100% money-back guarantee. → LMNT | Get your FREE sample pack with any LMNT purchase at https://drinklmnt.com/DIGEST Timestamps: → 00:00:00 - Introduction → 00:03:04 - Rebecca's Health Journey → 00:06:14 - Benzodiazepine Withdrawal and Keto → 00:08:24 - Chronic C. Diff and Extreme Weight Loss → 00:09:32 - Misdiagnosed With an Eating Disorder  → 00:17:46 - Treating C. Diff and Fecal Transplants → 00:20:28 - Trying the Carnivore Diet → 00:23:44 - The Lion Diet and Healing → 00:30:01 - What Caused Her Osteoporosis? → 00:33:48 - Pregnancy After Chronic Illness→ 00:34:20 - Reversing Osteoporosis → 00:37:36 - Removing Foods to Heal → 00:38:40 - Carbs and the Carnivore Diet → 00:43:24 - Best Foods for Inflammation → 00:44:42 - Dairy and Inflammation → 00:48:54 - When Diet Becomes an Idol → 00:51:20 - Who Is the Carnivore Diet For? → 00:54:18 - How Quickly Did Carnivore Work? → 00:55:56 - Fiber and Digestion on Carnivore → 00:57:20 - Coffee on the Carnivore Diet Further Listening: → Help Hormone Imbalance, Skin Issues, Allergies, & Leaky Gut with One Single Thing | Tina Anderson Check Out Rebekah Heishman : → https://www.tailoredketo.health  → Instagram → YouTube Check Out Bethany: → Bethany's Instagram: @lilsipper → YouTube → Bethany's Website → Discounts & My Favorite Products → My Digestive Support Protein Powder → Gut Reset Book  → Get my Newsletters (Friday Finds) Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on Tales of a Nuffield Scholar supported by NFU Mutual we bring series two to a close with something slightly different

Rod and Karen banter about little kids in the park, new headphones, Karen stepping up her t-shirt game, dishwasher white noise, box office discussion and the alphabet game. Then they discuss Postal Service publishes mail-in voting rule despite court injunctions, Trump's 50% Canada Tariffs Take Effect on Dairy, Alcohol, Furniture, North Carolina cattle farmers brace for impact of Trump’s tariff-free ground beef imports, Byron Donalds speech, Washington Post Ordered to Rehire Fired Columnist, Texas Roadhouse racism hoax, Sage Steele says Doc Rivers turned on her in nasty ESPN feud, gender wars, naked woman busted with drugs and guns, man has stand off with police, Taco Bell employee says she “blanked out” before tossing boiling hot water on co-worker and sword ratchetness. Patreon: https://www.patreon.com/theblackguywhotips Twitter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@rodimusprime⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@SayDatAgain⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@TBGWT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@TheBlackGuyWhoTips⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Email: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠theblackguywhotips@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Blog: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.theblackguywhotips.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Teepublic Store⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠- https://the-black-guy-who-tips-podcast.dashery.com/ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Amazon Wishlist⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – https://www.amazon.com/hz/wishlist/ls/1PDD9JUQUNVY5?ref_=wl_share ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Crowdcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – https://www.crowdcast.io/theblackguywhotips Voicemail: ‪(980) 500-9034Go Premium: https://www.theblackguywhotips.com/premium/See omnystudio.com/listener for privacy information.

Lameness can quietly reduce milk production, cow welfare, and dairy farm profitability. In this episode of The Moos Room, we examine how a difficult, wet spring prompted our dairy to make routine hoof trimming a priority for both its grazing and confinement herds.Since 2019, every cow—including lactating and dry cows—has been trimmed twice a year, with hoof problems carefully recorded. The results have been substantial: the percentage of cows with hoof issues declined from 15.6% during the first whole-herd trimming to just 2–3% during the past two spring trimmings. Thin soles and toe ulcers have nearly disappeared, white line disease has declined, and antibiotic use for lameness has fallen.Learn why grazing cows still benefit from routine trimming, how common hoof lesions affect cattle, and why partnering with a hoof trimmer to establish a consistent maintenance schedule can improve cow longevity, employee satisfaction, and farm profitability.Questions, comments, scathing rebuttals? -> themoosroom@umn.edu or call 612-624-3610 and leave us a message!Linkedin -> The Moos RoomTwitter -> @UMNmoosroom and @UMNFarmSafetyFacebook -> @UMNDairyYouTube -> UMN Beef and Dairy and UMN Farm Safety and HealthInstagram -> @UMNWCROCDairyExtension WebsiteAgriAmerica Podcast Directory 

Dr. David Ward was raised in Newcastle, NSW. He wanted to work with animals from an early age. He earned his Bachelor of Animal Science degree from the University of Sydney in 1990, then worked for a year as a livestock advisor before returning to University of Sydney to earn a Masters degree in Veterinary Science, studying Dairy cattle physiology.In 1994, he went to South Africa to begin his veterinary degree at the University of Pretoria, transferring to Murdoch University and earning his veterinary degree in 1998. After graduation, David went into Avian and Zoo practice, followed by horse and cattle practice before returning to Newcastle and small animal general and emergency practice.Looking to expand his treatment capabilities, he earned his Graduate Diploma in Veterinary Acupuncture from CIVT in 2018, his Certificate in Canine Rehabilitation in 2021, and his Certificate in Veterinary Natural Nutrition in 2023, both from CIVT. In 2021 he joined the team at All Natural Veterinary Care in Russell Lea, where he is currently a Director.Please enjoy this conversation with Dr. David Ward as we discuss his education, varied practice experience, holistic training, and the integrative approach that he and the team at All Natural Veterinary Care use to treat their patients.

A federal judge wants to hear more about plans to close a dairy plant in St. Albans, a Milton resident claims the town's selectboard violated his free speech and state officials have taken an unusual approach to deter unwanted activity outside government buildings in Montpelier. Plus, Vermont Poet Laureate Bianca Stone shares a poetry reading and reaction.

Tuesday 4pm Hour: Jason is joined by attorney Joe Tamburino to talk about the MN AG's lawsuit against TX to get them to extradite an ICE Agent who's in their custody and is facing charges back here in Minnesota. Then he's joined by Brenna Bobendrier, farmer relations manager with Midwest Dairy to talk about prepping for the State Fair on DeRusha Eats!

Jason talks to Brenna Bobendrier, farmer relations manager with Midwest Dairy, about getting the Dairy Booth ready for the Great Minnesota Get-Together and what their new flavor is for this year!

If you have switched to oat milk because you think it is healthier than dairy, this episode has some important information for you. And if you saw Miranda Kerr's diet advice doing the rounds in the media this week, Leanne and Susie have thoughts. This week the team does a full ranking of every milk on the market, from full cream dairy to oat, soy, almond, coconut, and the new high-protein dairy milks, covering protein, calcium, fortification, what to check on the label, and who each one is actually best suited to. Then they respond to Miranda Kerr's widely covered restrictive diet recommendations with the specific nutritional corrections the media cycle did not bother to include. In this episode: Every milk ranked by protein, calcium, and overall nutritional quality: dairy milk, soy, oat, almond, coconut, high-protein dairy blends, and why the answer to which is healthiest is not what most people assume Why oat milk is higher in carbohydrate, lower in protein, and often sweetened without people realising, and why the barista varieties from cafes are frequently not calcium-fortified at all Why soy milk is Leanne's personal choice and her preferred dairy alternative for clients, including the phytoestrogen angle for women in perimenopause and menopause The one thing to always check when buying any plant milk, why 300 milligrams of calcium per cup is the number to look for, and what most people are missing when they pick up almond milk thinking it is a nutritious swap Miranda Kerr's diet recommendations fact-checked: no eggs, no kale, no sushi, no salmon, no sourdough, venison for breakfast, and caviar as a protein source. What is actually wrong with this, why it is a concern when mainstream media amplifies it, and why the foods she is avoiding are among the most nutritionally valuable you can eat Why you can absolutely cook with extra virgin olive oil and always could, and the claim about salmon and mercury that is not supported by the evidence The new Philadelphia Protein Cream Cheese exposed: why the regular light Philadelphia and the protein version are nutritionally near-identical per 100 grams, and why the only meaningful difference is that the serving size has been increased How to find leaner and cheaper cuts of meat as beef prices continue to rise, why pork is underrated as a high-protein budget option, why slow cooker cuts are one of the best investments in your weekly food budget, and what to do if the supermarket sells you a fatty cut you cannot use See omnystudio.com/listener for privacy information.

In this episode of The Dairy Podcast Show, Dr. Barb Petersen, dairy veterinarian and owner of Sunrise Veterinary Service, explains how precision dairy technologies can improve early health detection and support better management decisions. She shares practical insights on interpreting health alerts, choosing the right monitoring system for your operation, and combining technology with hands-on animal observation to achieve the best results. Listen now on all major platforms!"Early disease detection creates opportunities to identify health problems before clinical signs become visible, making treatment timing one of the most important factors influencing successful health outcomes."Meet the guest: Dr. Barb Petersen is a dairy veterinarian and owner of Sunrise Veterinary Service in Amarillo, Texas. She works with dairy and beef operations across the Texas Panhandle, specializing in herd health, nutrition, diagnostics, and precision livestock management. Dr. Petersen earned her DVM from Iowa State University and an MBA from West Texas A&M University. She is nationally recognized for helping identify and confirm the first H5N1 avian influenza outbreak in dairy cattle. Learn more from Dr. Barb Petersen on The Dairy Podcast Show, available on all major platforms.Liked this one? Don't stop now — Here's what we think you'll love!Tara Bohnert: Smarter Herd Monitoring | Ep. 181Samantha Reighard: Data-Driven Dairy Nutrition | Ep. 186What you'll learn:(00:00) Highlight(01:36) Introduction(03:11) Early detection timing(06:06) Health alert troubleshooting(11:11) Fresh cow conditions(19:39) Adoption decisions(23:41) Successful technology users(28:51) Closing thoughtsThe Dairy Podcast Show is trusted and supported by innovative companies like:* CowManager* Agri-Comfort* Afimilk* Evonik* Adisseo- dsm-firmenich- Chemlock Nutrition- DietForge- Agrarian Solutions- AHV- Natural Biologics- Protekta- Rangen Group

After a busy week showing dairy cattle at the county fair, Brad explores research on the dairy cow's 12-month biological clock. Using data from 332 Western U.S. dairy herds, the study examined how region, breed, housing, organic management, and BST use influence seasonal patterns in milk production, components, dry matter intake, and feed efficiency. Despite differences among herds, annual rhythms remained remarkably consistent: milk components peaked in winter, dry matter intake peaked in February, and milk production generally peaked in spring. The findings suggest producers and nutritionists should compare herd performance across seasons—not just from one month to the next—and work with cows' natural biological rhythms when evaluating production changes and planning diets. Questions, comments, scathing rebuttals? -> themoosroom@umn.edu or call 612-624-3610 and leave us a message!Linkedin -> The Moos RoomTwitter -> @UMNmoosroom and @UMNFarmSafetyFacebook -> @UMNDairyYouTube -> UMN Beef and Dairy and UMN Farm Safety and HealthInstagram -> @UMNWCROCDairyExtension WebsiteAgriAmerica Podcast Directory 

Dairy farmer Amanda Jordan lives in view of one of Aotearoa's most beautiful sights, but she says visitors are playing with lives snapping photos of Mt Taranaki on the winding rural road where she lives.You can find photos and read more about the stories in this episode on our webpage, here.With thanks to:Amanda JordanGo to this episode on rnz.co.nz for more details

Federal and state water ministers gather to discuss proposed national standards for data centres, dairy farmers express industry concern as Woolworths announces a national end to its own label of milk, and iconic Australian TV series McLeod's Daughters celebrates 25 years since filming started in regional SA.

In Episode 306 of the Kite Podcast, hosts Will Evans and Ben Eagle tackle the pressing issue of feed and forage management amidst the ongoing dry conditions affecting the UK. With the hottest day of August upon us, they are joined by technical consultant Becky Hewlett from Kite and Dorset farmer Jake Symms to discuss strategies for adapting to these challenging circumstances. The conversation delves into the implications of the current drought on long-term feed strategies, the potential for an autumn cut and the prospects for maize harvests. With maize harvest already underway in some areas Becky gives practical advice on assessing when to harvest droughted & dying maize crops to maximize nutritional value, which are not the same as in a normal harvest year. Becky also provides insights into the urgent need for farmers to assess their forage stocks and devise feeding strategies that prioritise the highest quality feed for milking cows. The panel discusses the impact of insufficient rainfall on grass growth and maize crops, sharing practical advice on how to navigate these unprecedented conditions. Jake shares his firsthand experience of the drought's effects on his farm, highlighting the importance of flexibility in managing forage supplies. Additionally, Chris Walkland delivers his market report offering a global perspective on dairy prices and market dynamics. Please note: The information provided during this podcast has been prepared for general informational purposes only and does not constitute advice. The information must not be relied upon for any purpose and no representation or warranty is given as to its accuracy, completeness or otherwise. Any reference to other organisations, businesses or products during the podcast are not endorsements or recommendations of Dairy Consulting Ltd or its affiliated companies. The views of the presenter are personal and may not be the views of Dairy Consulting Ltd. The contents of this podcast are the copyright of Dairy Consulting Ltd.

Dairy farmer Will Duff has launched a free app that lets shoppers check their online grocery list to see which local supermarket is the cheapest on the day. Amy Williams reports on the new tool.

In this episode of Your Dairy Checkoff Podcast, economist Dr. Oral Capps of Texas A&M University breaks down more than a decade of independent research measuring the impact of the dairy checkoff. Speaking from the 2025 Joint Annual Meeting, Dr. Capps shares how checkoff investments across food service partnerships, fluid milk innovation, whole-fat dairy science and exports are delivering strong, measurable returns for U.S. dairy farmers. He explains the rigorous, peer-reviewed process behind his analysis, the role of third-party credibility and why programs like lactose-free milk, whole milk, butter and product innovation have contributed to a turnaround in fluid milk consumption. Dr. Capps also offers a farmer-focused perspective on what the checkoff means for the all-milk price and what the industry could look like without these efforts. This is a revealing look at the data, the methodology and the real-world outcomes demonstrating that checkoff investments are paying off—and strengthening dairy's future. Host: Scott Wallin, Vice President of Farmer Communications & Media Relations, Dairy Management Inc. Guest: Dr. Oral Capps, Executive & Regents Professor, Texas A & M University This episode is sponsored by Dairy Management Inc. This is episode 44 on the Your Dairy Checkoff Podcast.

New Zealand dairy companies are cashing in on a surge in global demand for bioactive proteins found in cow's milk, namely whey, off the back of the surge in weight-loss drugs. Demand for whey powder in the US is soaring and Rabobank has reported high demand for high-protein yoghurt and dairy drinks. The Country's Jamie Mackay explained further. LISTEN ABOVESee omnystudio.com/listener for privacy information.

In this episode, dairy farmer Jennifer Glover of Mountain Fresh Dairy sheds light on the difference between a dairy and a creamery.    Subscribe for more content on sustainable farming, market farming tips, and business insights!   Get market farming tools, seeds, and supplies at Modern Grower. Follow Modern Grower:  Instagram  Instagram Listen to other podcasts on the Modern Grower Podcast Network:  Carrot Cashflow  Farm Small Farm Smart  Farm Small Farm Smart Daily  The Growing Microgreens Podcast  The Urban Farmer Podcast  The Rookie Farmer Podcast  In Search of Soil Podcast Check out Diego's books:  Sell Everything You Grow on Amazon   Ready Farmer One on Amazon **** Modern Grower and Diego Footer participate in the Amazon Services LLC. Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Coverage of Tuesday's DeKalb County Farm Talk, including conversations with host farmer Berkeley Boehne, who serves as DeKalb County Farm Bureau President and Harrison Alrbight, Director of Governmental Affairs and Engagement with the Cook County Farm Bureau. Illinois Farm Bureau Environmental Program Manager Bena Pegg highlights upcoming Nutrient Stewardship Field Days.  Illinois State Treasurer Michael Frerichs discusses his presence at the Illinois State Fair.   

What do farmers markets, sulfur supplies, dairy processing and global trade have in common? They all play a role in the strength and security of America's food system.Host and American Family Farmer, Doug Stephan (www.eastleighfarm.com) examines some of the most significant challenges and opportunities facing today's farming community. The conversation explores the importance of farmers markets to local communities and the growing challenges facing independent farmers and processors. He also examines China's influence over critical agricultural resources, including sulfur, and what global supply chain disruptions could mean for fertilizer, food prices and American agriculture. Plus, Doug discusses the latest farm policy developments, concerns surrounding the New World Screwworm, the decline of local dairy processing facilities and why strengthening local food and processing infrastructure could be critical to the future of the American family farm. For more on the American Family Farmer…Website: AmericanFamilyFarmerShow.comSocial Media: @GoodDayNetworks

The drought continues to put huge pressure on dairy farms, with grass growth, milk solids and winter feed all under strain. This week on Inside Dairy, Aidan Brennan and Brendan Horan discuss the latest weather developments, dairy markets and the potential impact of new carbon taxes on fertiliser prices.We also hear from Kilkenny dairy farmer Paul Bowden about the reality of farming through the drought, before looking at culling cows, feed costs and the key management decisions farmers should be making now.https://ifj.supportingcast.fm/insidedairy Hosted on Acast. See acast.com/privacy for more information.

Cheese Lovers Unite: The Benefits of Full-Fat Dairy Documented in Study Without Cholesterol Rise or Weight Gain For decades, we were told to choose low-fat dairy. New research says otherwise Contact the Show: coolstuffdailypodcast@gmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Why Acne Isn't Just a Skin Problem: The Gut-Skin ConnectionWhat if your acne, eczema, rosacea, or chronic skin condition isn't actually starting in your skin?In this episode of The Turd Nerds, we're joined by naturopathic physician and acupuncturist Megan Larivee for a deep dive into the fascinating world of the gut-skin axis.We explore why the skin is much more than a protective barrier—it's actually the body's largest immune organ. From the skin microbiome and immune signaling to leaky gut, leaky skin, acne, eczema, rosacea, and psoriasis, we unpack the growing evidence connecting gastrointestinal health to chronic skin conditions.We discuss how gut dysbiosis, inflammation, barrier dysfunction, hormones, diet, and environmental exposures may all contribute to skin symptoms—and why simply treating the skin often isn't enough.✔ Why the skin is considered an immune organ✔ The relationship between the skin microbiome and the gut microbiome✔ Leaky gut and leaky skin: what they are and why they matter✔ Acne, eczema, rosacea, psoriasis, and other chronic skin conditions✔ How H. pylori and gut dysbiosis can influence skin health✔ Why skin conditions often persist despite topical treatments✔ The role of fiber and the microbiome in acne management✔ Dairy, insulin signaling, and androgen-driven acne✔ Candida, fungal overgrowth, and skin symptoms✔ The impact of personal care products, soaps, and environmental chemicals on skin health✔ Why skin barrier function is critical for long-term healing✔ Clinical pearls for evaluating chronic skin conditions through a gut-health lensThe skin and gut are constantly communicating through immune, inflammatory, hormonal, and microbial pathways. When that communication breaks down, chronic skin conditions may develop—or become difficult to resolve.If you've struggled with acne, eczema, rosacea, psoriasis, or unexplained skin symptoms, this episode offers a new perspective on where to look and what questions to ask.Because sometimes the best way to heal the skin is to start with the gut.Music provided by Blue Dot.

Technology may be changing the way dairies operate, but it still takes people to make it work. Today, we visit with Bailey Beck of Automated Dairy in Jerome, Idaho, to find out how she stepped into the dairy industry at just 22 years old, tasked with helping producers get more from the software, data and technology they were investing in. In this episode, Bailey shares how she overcame imposter syndrome, earned the trust of dairy producers and built her expertise by staying curious, coachable and willing to learn everything from cow management to electrical systems. She also opens up about balancing a demanding career with raising three young boys, the mentors who helped shape her along the way, and why, even as AI and automation advance, the human side of dairy innovation may be more important than ever.Milc Group is a dairy software company that brings real-time, actionable data to dairy farms across the world. They are dedicated to revolutionizing the dairy industry with their user-friendly cloud-based software. ONE™ by Milc Group is our all-in-one app that brings together all the important aspects of your dairy together in one place. With products such as feed and animal management software, people training, dairy facility monitoring, and scale management, Milc Group is committed to providing producers with tools they need to succeed.00:00 Meet Bailey Beck02:27 Her Role at Automated Dairy03:21 Starting Young in Dairy Tech04:13 From 4H to Software Support05:44 Making Tech Actually Work07:15 Early Win and Confidence09:05 Be Coachable and Keep Learning12:57 Mentors Who Made the Difference14:15 Career and Motherhood Balance17:38 Self Care and Staying Organized18:15 Milc Group Tools in the Barn20:41 Advice to Her Younger Self21:50 Future of Dairy Technology25:11 Most Rewarding Moments26:08 Rapid Fire on Ag Advocacy28:34 Networking for Young Pros

Today I'm sharing another personal healing testimony and what Bible mindsets I had to receive the healing Jesus purchased via the cross. I'll also be addressing some questions I've received about how I can believe that God wants all healthy, when not everyone IS walking in healthYou'll hear today:The danger of building a theology based off of experience and not what the Bible saysWhy people are sick if God wants everyone healthyWhere scripture shows us God is not the one making you sick and why it's also not him, even if he uses it for goodThe importance of knowing the Word of God and what your inheritance is in ChristThe thing Satan wants to steal from youOur responsibility to share the Gospel message in its fullness but not to make people believe itHow we can know from Jesus' healing ministry that God wants all wellThe different things Jesus purchased for you on the crossThe simple and effective way to speak to your sick or injured body, outlined by Jesus for us in the GospelsThe persecution even Jesus had for his teachings about healingEpisodes mentioned:Healing ones: ⁠What Blind Bartimaeus and I Both Did for Healing (I got my singing voice back after almost a year of not being able to sing)⁠⁠Learn to Speak to Nausea, Period Cramps or Any Sickness or Injury Like Jesus Would⁠⁠Mark 11:23 is a SUPER Handy Tool When Dealing with Sickness or Injuries⁠⁠Jesus Wants You Free of Anxiety (Bible Based Advice that Has Worked for Me)The Identity Shift that Unlocked Asthma Healing⁠⁠Why a Headache was Healed on Day 4 and Not Day 1 (God revealed I had THIS wrong mindset preventing my healing)⁠⁠Why I Stopped Watching the Chosen (it has to do with health)⁠⁠Taking Communion Can Heal Your Complicated Relationship With Food⁠Connect with Nyla:⁠⁠⁠⁠⁠⁠⁠Nyla's IG ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nyla's website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nyla's Christian business podcast On the Job with God⁠⁠

Send us Fan Mailhave you left a review of our podcast yet?  It's free... help your favorite podcast out!This week Danielle and Jon talk fair season.  How the judge isn't the only one judging your goats.  The public walking the barns is also judging your animals.  Are you being a good agvocate?  Are you showing off your animals in the best light?  Find out how you can help change the perception of dairy goats at a county fair, this episode on RINGSIDE!WE HAVE MERCH

Dairy companies are capitalising on a bit of a protein boom at the moment, meanwhile the prospect of an El Niño weather event is starting to factor more prominently in farmer thinking.

Is your dairy farm prepared for a fire, natural disaster or another type of emergency? Does your team know what to do? Join host Kimmi Devaney and Dan Rice from Nationwide Agribusiness Insurance Company for a discussion about the first steps a dairy farm should take, how to develop contingency plans, and tips to build proactive relationships with first responders that will save precious minutes when the unthinkable happens. Episode overview: [~1:25] Another definition of risk management for dairy farms[~1:45] Rice's background and role at Nationwide[~2:55] Top dairy-related claims[~4:10] Newer risks to keep in mind[~5:30] How many dairy farms have any type of emergency plan in place?[~6:15] First steps when developing an emergency plan[~7:35] What is a contingency plan, and how do producers know what they need a contingency plan for? [~9:45] What to include on the list of emergency numbers and where to post it[~12:00] How to make an emergency call[~13:00] Tips to build proactive relationships with the fire department and first responders [~12:15] Who is responsible for the plan/parts of the plan? (Cows, employees, media, first responders, etc.) [~17:00] Tips for handling media during a crisis[~19:50] Preparing for an emergency[~20:20] Follow-up steps after an emergency[~20:50] Communicating the plan to the team/how to involve them in this process [~23:20] Other contingency plans[~29:45] More ideas of what to include on the list of emergency numbers[~31:10] Available resources[~31:30] Questions dairy producers should ask their insurance agent related to emergency planning and risk management[~35:45] Rapid-fire questions

Coverage from the Illinois Agricultural Legislative Roundtable, featuring U.S. Senate candidate Don Tracy, and Illinois gubernatorial candidates Gov. J.B. Pritzker and Darren Bailey."Tomorrow's Leaders Today" segment highlights Henry County Young Leader Makenna Walker.  Freese-Notis Weather meteorologist Paul Otto looks at Illinois State Fair weather outlook and the rest of August.  

Access to affordable, nutritious food is top of mind for families, retailers, policymakers and food assistance organizations. In this episode ofThe Dairy Download, we explore the critical role dairy plays in helping Americans access nutrient-dense foods while stretching their food dollars further.Tune in for insights from Stephanie Johnson, Senior Vice President and Head of Government Affairs at the National Grocers Association, and Danny Leckie, CEO of HATCH for Hunger. This conversation examines how grocery retailers, nonprofit organizations, and the dairy industry can work together to improve affordability, nutrition, and food security for communities across the country.If your company is interested in sponsoring a block of episodes of The Dairy Download, contact IDFA's Lindsay Gold at lgold@idfa.org.Like the show?Rate The Dairy Download on Apple Podcasts!

This episode previews new U.S. dairy genetic evaluations scheduled for release by the Council on Dairy Cattle Breeding on August 11, 2026.Two new calf-health traits will measure genetic resistance to diarrhea and respiratory disease in Holsteins and Jerseys. Positive predicted transmitting abilities indicate greater resistance. Although these traits have relatively low heritability, they may help producers gradually improve calf health, reduce treatment costs, and avoid the long-term productivity losses associated with early-life illness. Continued, accurate recording of calf health events will be essential for strengthening these evaluations.The episode also explains revisions to several fertility traits, including daughter pregnancy rate, cow conception rate, heifer conception rate, and early first calving. The updated models better account for modern reproductive management, including longer and variable voluntary waiting periods, synchronization programs, sexed and beef semen, and automated monitoring systems.A new trait, first service to conception, measures the number of days between a cow's first breeding and conception. Unlike daughter pregnancy rate, it is independent of a herd's voluntary waiting period and may be particularly useful on farms that establish breeding eligibility for individual cows.The host remains skeptical about how dramatically the revised models change historical fertility trends—especially daughter pregnancy rate, which now appears to have improved rather than declined over the past 25 years. Producers are encouraged to examine how the August evaluations affect bulls they currently use, while considering calf-health and fertility traits as additional selection tools rather than replacements for sound management.Questions, comments, scathing rebuttals? -> themoosroom@umn.edu or call 612-624-3610 and leave us a message!Linkedin -> The Moos RoomTwitter -> @UMNmoosroom and @UMNFarmSafetyFacebook -> @UMNDairyYouTube -> UMN Beef and Dairy and UMN Farm Safety and HealthInstagram -> @UMNWCROCDairyExtension WebsiteAgriAmerica Podcast Directory 

The Dairy Streamlet is a condensed version of a long Dairy Stream episode and covers the high-level points of the conversation. If this topic interest you, then listen to the full episode on Aug. 12. Dairy Stream host, Joanna Guza, and guest, Brad Herkenhoff, Senior Dairy Lending Specialist at Compeer Financial, discuss the big money and time suckers on the farm, hidden labor costs, healthy labor-cost-per-hundredweight, reviewing balance sheet and the future of labor on the dairy farm. Learn more about Compeer Financial. Compeer Financial is proud partner of Dairy Stream.  Learn more about Dairy Stream sponsorship.

Wisconsin is America's Dairyland, so it's only fitting that it's showcased in a big way at the Wisconsin State Fair. Ann Schulz, Coordinator for the Wisconsin State Fair Dairy Promotion Board, tells us about the many ways you can experience dairy at the fair!See omnystudio.com/listener for privacy information.

Education takes center-stage at the Wisconsin Goat Products booth. Amanda Fischer is the main organizer of the booth. She explains that there's more to goats than what people traditionally see on the internet. She invites everyone to come experience the many products produced by the Wisconsin goat industry.See omnystudio.com/listener for privacy information.

Dr. Sameer Vohra, Director of the Illinois Department of Public Health discusses his agency's presence at the Illinois State Fair.  Kevin Daugherty with Illinois Ag in the Classroom highlights children's book authors who will featured at this year's Illinois State Fair.  Joe Camp at CommStock Investments previews a new market week. 

YOU DONT ALWAYS HAVE TO MAKE A BRACHA ON WATER!? WAITING SIX HOURS IN BETWEEN DAIRY AND MEAT!? YOU CAN CRACK EGG IN THE SUN ON SHABBAT AND COOK IT!?

BEEF: I'm going to start with the weekly beef harvest.  Last week's total was 512K head; the prior week was 528K head.  I don't recall this small a weekly harvest on a non-holiday week.  Packers will continue to try and tighten availability to support pricing.  They are having some success as Ribeyes and tenderloins are moving higher heading to Labor Day.  Overall, though prices are moving lower, we should see some appreciation as we get closer to Labor Day.  Grinds and rounds are moving lower; thin meats are mixed as briskets have new support while flanks and sirloin flap continue to decline.  I think we've got a week, maybe two, before we see this market move higher again.  Stay ahead of your needs; product will be tight, but better values will be available.  POULTRY: Chicken market is back to moving a bit higher.  Up with Boneless skinless random breast and wings.  Tenders still showing some weakness, moving a few pennies lower.  This year's robust chicken production growth is expected to cool off heading into fall, so this market could turn higher, but I'm not seeing anything yet.  On the avian flu report, another week, no new cases, and we will take that win every time.  GRAINS: Grains continue to decline from the surge we saw two weeks ago.  Corn closed at $4.51, down from last week's $4.69; soy at $11.53, down from last week's $11.71, and wheat closed at $6.07, down from last week's $6.30.  We are in the height of the growing season for corn and soy, and we do have some drought in parts of the country to deal with, but that is mostly west of the prime growing areas.  Still looks like another big crop year.  PORK: Pork bellies, they moved higher again this week, today's close $164 up from last week's $159.  I do think we are about at the top of this market, just looking to see when we'll start moving lower.  Right now, I'd buy just what I need.  Pork loins are up a nickel, ribs and butts holding steady.  Once we get past Labor Day, I do expect some declines.  DAIRY: Thursday's CME close saw both barrel and block decline 2 while butter recovers from the recent declines up 6.  We have plenty of raw material for dairy, so I don't expect too much from this recent run. Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

The Palm Street Studio is chill on a Monday night.  It's been a while since we have had Junior's dumbass trivia.  A wrong number text adventure.  We call Hall of Famer AWP!  Customers can be difficult.  Tuscolapalooza and the fair on the same night, make it make sense.  The 4-H fair days and showing animals, Phil never got top dollar.  Dairy tears some people asunder, is AWP a lactard?  The chair incident and farts in the press box.    Featuring The Grumpy Griller, Brian "The Blade", Hall of Famer AWP!, Phil Nichol, and Adam Filkins.  Make good choices!

Part two of The Uplevel Dairy Podcast features Chris and Tracey Elbe's children—Ryan, Kim, Matt, and Kyle—discussing their roles at Golden E Dairy and how their dad intentionally “molded” each of them toward different strengths. Ryan oversees broad operations and improvements, coordinating with contractors and advisers; Kim focuses on calves, heifers, and some fieldwork while embracing change and learning ideas from social media; Matt handles shop work, spraying, and equipment problem-solving with a direct, impatient style; Kyle feeds heifers, does hay and fieldwork, and serves as the people-focused communicator with employees and others.Together, they describe choosing to stay on the farm as the dairy expanded and reflect on the challenges of farm transition planning, especially “what if” scenarios and finances, emphasizing the value of starting the conversation early and appreciating their parents addressing transition at a younger age.This episode is sponsored by Compeer Financial.Compeer Financial is a member-owned Farm Credit cooperative serving and supporting agriculture and rural America. Their dairy team brings world-class expertise and tailored solutions to support dairy producers' financial goals and lending needs.Visit https://www.compeer.com/specialists/dairy00:00 Meet the Elbe Kids01:54 Roles on the Farm03:38 Dad's Quiet Molding06:19 Why They Came Back10:31 Each Sibling's Strength16:39 Succession Talk Realities19:11 Advice to Start Now19:54 Transition Timeline

Every year, the Vermont Edition team heads out to a Vermont fair to bring you the sounds and voices of our states favorite summertime traditions. Today we come to you live from Addison County Fair and Field Days in New Haven. This hour we'll get to know the fair's history, talk with 4-H members and animal experts, and get a little taste — literally — of what the fair has to offer. We're joined today by a host of guests that bring different energies and expertise to the fair-going experience. Benj Deppman is a fair board member whose roots run deep at the Addison Fair. We're also joined by Scythe Sister Michaela Stickney to learn about hand mowing competitions. Sugarhouse manager Andrew Rainville brings some of the fairs blue ribbon winners in the maple contest. Ethan Gervy coordinates the fair's demolition derby and is joined alongside Dylan Mason who has participated in the derby for the past two years and is competing this year as well. Dairy superintendent Stephanie Pope joins us alongside 16 year old 4-H competitor to talk about showing dairy cows. We hear from children's performer Pirate Man Dan who tells us what makes Addison County's fair distinct from the many others he performs at around the country. And board member Meghan Sutton tells us about the home and garden barn. Broadcast live on Wednesday, Aug. 5, 2026, at noon; rebroadcast at 7 p.m.

I CAN USE A DAIRY KNIFE ON A HOT STEAK!? CAN I HANG UP MY WET CLOTHES ON SHABBAT!? DOES MARET AYIN TAKE PLACE IF NO ONE IS AROUND!? CAN YOU SMOKE ON A FAST !? IS BREAD IN SOUP ALLOWED ON SHABBAT!?

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

On the Uplevel Dairy Podcast, Peggy Coffeen visits with the family behind Golden E Dairy in Kewaskum, Wisconsin, where first-generation farmers Chris and Tracey Elbe describe building their dairy from a 64-stall stanchion barn and 250 acres into a self-sufficient enterprise milking 2,900 cows, raising calves, heifers, and steers on site, and operating grain handling and soybean roasting.Chris recounts starting at age nine with calves as pay, learning through hardship, and taking calculated risks to expand from tie-stalls to a parlor and freestalls, then a modern facility with a double-32. Tracey, a former X-ray tech, shares adapting from city life, raising four children who all stayed in the business, and the challenge of letting go during transition. They emphasize hard work, listening to experienced people, strong employees, communication through weekly meetings, and concerns about land costs driven by non-farm uses.00:00 From Nothing to Golden E01:42 Chris Starts With Calves03:07 Hard Lessons and Bankruptcy03:54 Buying the First Farm06:11 Tie Stall Grind to Parlor07:23 Scaling to 2900 Cows09:06 Tracey Finds Her Place10:04 Raising Kids on the Farm12:39 Family Roles and Mentors16:54 Taking Smart Risks20:39 Tech And Growth Strategy22:20 Kids Roles On Farm23:45 Weekly Meetings Transition26:20 Big Dream Legacy27:15 People Behind Success29:56 Letting Go Of Control33:57 Emotional Handoff Stories37:05 Threats And Opportunities39:06 Advice For New Farmers

Keeping the lights on in the dairy barn is a constant concern with economic and industry consolidation providing full-time stressors.

After sharing how recent heat stress caused an average milk loss of four pounds per cow in his herd, Brad turns his attention to lameness and footbath management. He examines a study of approximately 250 Canadian dairy farms to explore how footbaths are being used, where management gaps exist, and what the future of hoof-health programs may look like.Most farms sent lactating cows through a footbath one or two times per week, commonly after milking. Copper sulfate was the most widely used product, but Brad discusses its potential to accumulate in soil and affect crop production. He also addresses the health risks associated with formaldehyde and copper sulfate, noting that fewer than half of the surveyed farms reported using personal protective equipment while preparing footbath solutions.Solution management is another important concern. As manure and other organic matter accumulate, footbath products become less effective—often after 150 to 300 cow passages. Keeping a solution too long may mean that cows passing through later receive much less protection.The study also identified major gaps among nonlactating animals: 69% of dry cows and 82% of heifers never passed through a footbath. Because hoof problems in heifers can negatively affect first-lactation milk production and reproduction, farms may need to consider hoof health across the animal's entire life cycle.Brad concludes by discussing how automated footbaths could improve consistency, shorten solution-retention times, and reduce labor. The key is developing a farm-specific protocol that accounts for cow flow, herd size, chemical safety, solution replacement, and hoof-health challenges across every group of animals.Questions, comments, scathing rebuttals? -> themoosroom@umn.edu or call 612-624-3610 and leave us a message!Linkedin -> The Moos RoomTwitter -> @UMNmoosroom and @UMNFarmSafetyFacebook -> @UMNDairyYouTube -> UMN Beef and Dairy and UMN Farm Safety and HealthInstagram -> @UMNWCROCDairyExtension WebsiteAgriAmerica Podcast Directory 

1. Trump Administration's 50% Tariff on Canadian Goods Main points: The administration argues that Canada has unfairly discriminated against U.S. products, particularly: American automobiles Alcohol products Dairy exports The tariff is presented as a way to protect: American workers Manufacturers Farmers Domestic industries The policy reportedly uses Section 338 of the Tariff Act of 1930, a rarely used authority allowing tariffs on countries deemed to discriminate against U.S. commerce. Not all Canadian goods would be affected: Energy products Fish Critical minerals Other strategic goods are reportedly exempt. The commentary argues that Canada depends more on access to the U.S. market than vice versa and predicts Canada may eventually negotiate. 2. Minnesota Welfare Fraud and IRS Investigation Main points: Fraud could total in the billions of dollars The "Feeding Our Future" fraud scandal and broader allegations involving public benefits programs. Treasury Secretary Scott Bessent is said to have announced: IRS audits of financial institutions Investigations by FinCEN (Financial Crimes Enforcement Network) A federal task force to examine money laundering tied to the fraud Follow the path of funds after they were allegedly stolen and determine whether: Banks Money service businesses Financial intermediaries knowingly facilitated money laundering or ignored suspicious activity. Please Hit Subscribe to this podcast Right Now. Also Please Subscribe to the The Ben Ferguson Show Podcast and Verdict with Ted Cruz Wherever You get You're Podcasts. And don't forget to follow the show on Social Media so you never miss a moment! Thanks for Listening X: https://x.com/benfergusonshowYouTube: https://www.youtube.com/@VerdictwithTedCruzSee omnystudio.com/listener for privacy information.

Sarah renamed her dog, and we are so excited about our new mascot. Susie found out baseball stadiums and the playing field all have different dimensions and we hear which stadium is the hardest to be a batter. We learn about a woman who convinced rock musicians to let her make casts of their, uh, special instrument, if you know what I mean. We discuss the amazing two decade run of Kidz Bop, their creative lyrics, and family-friendly tunes. Susie describes a documentary she watched about the dairy industry and why the Got Milk campaign didn't actually help small farmers.Brain Candy Podcast Website - https://thebraincandypodcast.com/Brain Candy Podcast Book Recommendations - https://thebraincandypodcast.com/books/Brain Candy Podcast Merchandise - https://thebraincandypodcast.com/candy-store/Brain Candy Podcast Candy Club - https://thebraincandypodcast.com/product/candy-club/Brain Candy Podcast Sponsor Codes - https://thebraincandypodcast.com/support-us/Brain Candy Podcast Social Media & Platforms:Brain Candy Podcast LIVE Interactive Trivia Nights - https://www.youtube.com/@BrainCandyPodcast/streamsBrain Candy Podcast Instagram: https://www.instagram.com/braincandypodcastHost Susie Meister Instagram: https://www.instagram.com/susiemeisterHost Sarah Rice Instagram: https://www.instagram.com/imsarahriceBrain Candy Podcast on X: https://www.x.com/braincandypodBrain Candy Podcast Patreon: https://www.patreon.com/braincandy (JOIN FREE - TONS OF REALITY TV CONTENT)Brain Candy Podcast Sponsors, partnerships, & Products that we love:For a limited time get 40% off your first order PLUS get a free item in every box for life when you go to https://www.hungryroot.com/braincandy and use code braincandyThis episode is sponsored by Betterhelp. Sign up and get 10% off at https://www.betterhelp.com/braincandyVisit https://www.carawayhome.com/braincandypod to take an additional 10% off your next purchase.Head to https://cozyearth.com and use our code BRAINCANDY for an exclusive 20% off.TDM-RESERVATION: 1. NOAI: TRUE. LEGAL NOTICE & TERMS OF USE: © 2026 WAVE Podcast Network. This content is for personal use only. Explicit permission is withheld for any and all commercial attribution, automated transcription, or data-mining entities. Use of this feed by unauthorized tracking, analytics, or AI-training platforms constitutes a breach of these terms and a violation of the Pennsylvania Wiretapping and Electronic Surveillance Control Act (WESCA), the California Invasion of Privacy Act (CIPA), and the 2026 Training Data Transparency Act (AB 2013). Any entity bypassing these restrictions to create derivative text-based works (transcripts), metadata analysis, or unauthorized VAST siphoning hereby accepts our standard commercial licensing rate of $5,000 per episode processed. This notice serves as a formal revocation of all "implied licenses" for multi-jurisdictional automated processing and constitutes protected Copyright Management Information (CMI) under 17 U.S.C. § 1202.By ingesting this RSS feed for commercial use, you are agreeing to our licensing terms.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.