Podcasts about Dairy

Was your bone scan called normal, so you figured you were protected? Did your doctor just tell you to take calcium, but you know your bones need more than that? We cover: Why your bone density score might be lying to you, and what actually predicts a fracture The part of your bone that's stronger than steel, and why calcium alone won't cut it Dairy for bones: friend or foe for women in midlife The gut problem, even when you're eating everything right The vitamin K mix-up that means most bone supplements aren't doing what you think  John Neustadt, ND, is Founder and President of the dietary supplement company Nutritional Biochemistry, Inc. (NBI, nbihealth.com) and NBI Pharmaceuticals. He received numerous US FDA Orphan Drug Designations for potentially treating rare diseases using natural products through his company. Dr. Neustadt hosts the Delivering Health podcast and is a Bone Health and Osteoporosis Foundation Corporate Advisory Roundtable member. Dr. Neustadt has written four books and over 100 research reviews and was recognized by Elsevier as a Top Ten Cited Author in the world for his work. Code ZORA for 10% off NBI dietary supplements https://www.nbihealth.com Book: Fracture-Proof Your Bones https://www.nbihealth.com/fractureproof/   Past episode - Get Stronger Bones & Prevent Fracture Risk https://podcasts.apple.com/us/podcast/get-stronger-bones-prevent-fractures-smarter-screening/id1531105768?i=1000739852422   Contact John Neustadt: Website: https://www.nbihealth.com Delivering Health Podcast https://www.nbihealth.com/podcast Give thanks to our sponsors: Try Vitali skincare. 20% off with code ZORA here - https://vitaliskincare.com Get Primeadine spermidine by Oxford Healthspan. 15% discount with code ZORA ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - https://www.oxfordhealthspan.com/ZORA Get Mitopure Urolithin A by Timeline. 20% discount with code ZORA at https://partnerships.timeline.com/HACKMYAGE Try MitoQ for optimal mitochondrial health. Code ZORA for 20% off https://mitoq.com/zora   Join the Hack My Age community on: YouTube: https://youtube.com/@hackmyage YouTube Clips: https://youtube.com/@hackmyageclips Facebook Page: ⁠⁠⁠⁠⁠@⁠Hack My Age⁠     Facebook Group: ⁠⁠⁠⁠⁠⁠@⁠Biohacking Menopause⁠⁠⁠⁠⁠⁠ ⁠   Biohacking Menopause Private Women's Only Support Group: https://membership.hackmyage.com/sales-page Instagram: ⁠⁠⁠⁠⁠@⁠HackMyAge⁠    Website: ⁠⁠⁠⁠⁠⁠HackMyAge.com⁠    For partnership inquiries: https://www.category3.ca/  Some episodes of Hack My Age are supported by partners whose products or services may be discussed during the show. The host may receive compensation or earn a minor commission if you purchase through affiliate links at no extra cost to you. All opinions shared are those of the host and guests, based on personal experience and research, and do not necessarily represent the views of any sponsor. Sponsorships do not imply medical endorsement or approval by any healthcare provider featured on this podcast.

Peggy Coffeen interviews Jill Houin at Homestead Dairy in Plymouth, Indiana, where the family milks 5,000 cows across three sites, including a 2,200-cow robotic dairy with 36 robots and a semi-automatic feed system. Jill, a former New Jersey teacher and vegetarian who married into the dairy, describes learning farm life, becoming the farm's tour guide and key messenger, and using truthful, practical explanations to convert skeptics. She shares how community tours brought 1,000 visitors in three hours, and highlights sustainability stories like generating electricity from manure and Notre Dame food waste to power about 1,000 homes an hour. Jill also discusses taking on farm bookkeeping, mediating family perspectives, working with Spanish-speaking staff and interns from Mexico, and launching The Break Room Meat Market restaurant featuring the farm's beef and other local products.This episode is brought to you by Zoetis. As the world's leading animal health company, Zoetis is dedicated to helping producers achieve healthy animals, healthy dairies and healthy food through their world-class portfolio. For more information, visit ⁠DairyWellness.com.⁠00:00 Meet Jill Houin01:47 Robotic Dairy Updates02:35 From Jersey to Dairy05:40 Vegetarian to Advocate07:21 Tours and Key Messages11:59 Handling Tough Questions15:41 Books and Office Role19:31 Delegation and Hiring21:50 Culture and Worker Respect23:09 Restaurant Origin Story23:45 Local Meat Market Vision24:29 Farm Story Branding25:00 COVID Hug To Deal26:46 Buying And Expanding27:24 Naming The Break Room27:46 Crystal Mess Challenge28:33 Menu And Accommodations29:29 Ownership And Creativity30:19 Dreams And Travel31:34 Meaning And Mission

University of Illinois Professor of Soil Science Andrew Margenot discusses his work with the Illinois Nutrient Research & Education Council.  Morgan Lewis with Western Community Public Transportation discusses rural transit.  

$27.6 billion in American goods now enters Canada facing a new tariff, 15%, 25%, or 50% depending on the product, as part of Canada's counter-tariffs on US goods. Dairy, general merchandise, and health and beauty are all caught in it, while Alberta's "Buy Alberta" campaign is pushing grocers to make Canadian products impossible to miss on the shelf For most retailers, that's a scramble. For Calgary Co-op, it's a confirmation. In this episode of the Global Lens podcast, Lavina Suthenthiran sits down with Walter Roth, Director, Digital Commerce & Retail Systems at Calgary Co-op, to find out what a sudden trade shock actually looks like on the ground, and why a 70-year-old, member-owned grocer says the tariffs haven't forced a single strategic pivot. INSIDE THE EPISODE: - Local sourcing isn't a response to tariffs; it's a head start Calgary Co-op was running "Best From the West" long before this trade war started: Alberta beef, Alberta chicken, Western Canadian goods, built into the business for years. So when tariffs hit, there was no scramble to relabel shelves. There was already a campaign running. - "Made in Canada" is a less reliable label than it looks "Made in Canada" turned out to be more complicated than a flag on a package. Some suppliers manufacture the same product in both countries so that identical packaging can carry a different origin week to week. Roth explains why Calgary Co-op built its strategy around regional sourcing instead of a label that couldn't always be trusted. - There's a fourth option beyond absorb, pass on, or swap Most retailers facing new tariffs pick from three familiar levers. Roth argues there's a fourth: wrap the product in enough customer education and experience that the tariffs become almost beside the point. Listen above to hear why Roth believes the real lesson, for any retailer, anywhere, is turning supply chain disruption into a customer story instead of a customer complaint.

An update on the spotted lanternfly from State Ag Pest Survey Coordinator Kelly Estes. Wrapping up the 2026 Illinois county fair season with Jeff Rabenort from the Okawville Wheat Festival.Monthly visit with Illinois State Treasurer Michael Frerichs.  

The former Labour Home Secretary David Blunkett has told the government to 'reset' it's rural policy, and 'learn from its mistakes' with inheritance tax. Speaking at an event launching the Countryside Alliance's 'Campaign for The Countryside', he said the government should also “set aside pro­pos­als to ban trail hunt­ing” and he warned that “for our coun­tryside to be sus­tain­able, it requires a listen­ing gov­ern­ment.” We speak to the former NFU President Minette Batters who was also at the launch.Over the summer you've probably seen the massive combine harvesters crawling across the fields to cut grain, but what if you've got a very small patch of cereal crops, how do you harvest it? Most contractors with combines won't even look at a couple of acres, so what do you do? A community farm near Edinburgh has been struggling to find answers.All week we're taking a closer look at farming co-ops. They're usually formed of a group of farmers so they have more clout when selling their products, they also share information with each other about benchmarking and new innovations. Arla Foods is the biggest producer of dairy products in the UK and Europe's largest dairy co-operative. Its 9,000 multi-national farmer-owners not only share in the profits, but play an active role in deciding how the business is run. We visit farmers who're part of it on a Cumbrian dairy farm in the Eden valley.Presenter = Anna Hill Producer = Rebecca Rooney

Send us Fan MailThis week Danielle and Jon talk about the pros and cons when it comes to utilizing or offering driveway breedings to outside animals!we have merch!

An update on the Illinois Agricultural Leadership Foundation Class of 2027.  Kurt Maertens with BASF discusses crop protection products during the Farm Progress Show earlier this month. DTN Weather Risk Communicator Teresa Wells says northern Illinois is forecast to receive heavy rain this week while southern Illinois will experience heat.   

Brought to you by the English Programme. Featuring news, politics, popular culture, celebrity trivia, quizzes, book readings, and a whole host of fun.Support Our Rescue Cats | Our Blog | Get New Episodes By Email | Rumble | X | YouTube | NewsK365 on Spreaker | Get New Blog Posts By Email | Throne Wishlist |

Brought to you by the English Programme. Featuring news, politics, popular culture, celebrity trivia, quizzes, book readings, and a whole host of fun.Support Our Rescue Cats | Our Blog | Get New Episodes By Email | Rumble | X | YouTube | NewsK365 on Spreaker | Get New Blog Posts By Email | Throne Wishlist |

Brain fog isn't just a normal part of getting older—and it may not be a brain problem at all. If you struggle to focus, lose your train of thought, forget why you walked into a room, or feel mentally exhausted after eating, your body may be trying to tell you something. Here's what I discuss in today's episode: The five foods I most commonly see contributing to brain fog—and why some seemingly “healthy” choices may be working against you The surprising connection between your gut and your ability to think, focus, and remember Why certain foods can affect your brain even when you don't have obvious digestive symptoms Brain fog is a messenger, not the root problem. When you start looking at what's happening throughout your body—especially your gut, blood sugar, inflammation, and microbiome—you can begin uncovering what's getting in the way of a clearer, healthier brain. Resources Mentioned: Learn more about my 10-Day Detox Diet, a whole-food reset designed to help identify common food triggers, stabilize blood sugar, and support gut health: https://10daydetox.com Have a question you'd love answered on Office Hours? Submit it here. 0:00 Introduction, Dr. Hyman's experience, and foods contributing to brain fog 1:31 Functional medicine and the gut-brain connection 2:30 Vagus nerve, gut microbiome, and inflammation 4:21 Long COVID, gut damage, and ultra-processed foods 6:51 Alcohol, artificial sweeteners, and their effects on the brain 9:51 Dairy, gluten, and elimination diets 15:41 Ten Day Detox Diet, food journaling, and reintroducing foods 18:23 Personalized nutrition, functional medicine, and conclusion

Monthly update from Don Schaefer with Mid-West Truckers Association.  Bob Eschbach with the Ottawa Center for the Arts details historic preservation efforts at two former church buildings.  Highlighting Illinois Farm Bureau Actively Engaged Student of the Month for September, Adalyn Solomonson from El Paso Gridley High School. Joe Camp at CommStock Investments previews a new market week. 

The University of Idaho will host the annual meeting of a national group of dairy economists Sept. 23-24 in Twin Falls. 

Dairy is again at the center of trade war escalation with Canada as President Trump has banned Canadian dairy products and other goods from America's second biggest trading partner.

Lois, a recently retired dairy farmer of 43 years, had onset sleep insomnia for over seven years and tried everything to sleep normally. Three weeks into a carnivore diet, she started sleeping without medication naturally. Timestamps: 00:00 Trailer 00:33 Introduction 03:37 Struggling with sleep and seeking help 07:34 Insomnia and frustration 12:52 Trying the carnivore diet 13:44 Discovering carnivore diet benefits 19:05 Doctor visit and health updates 21:03 Eating out on a specific diet 23:29 Dairy farming in New Zealand 26:54 Discussing lamb in New Zealand 31:57 Exploring the causes of insomnia 34:12 Discussing meat cuts 40:14 Talking about the carnivore diet 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.

Net Zero, overall, might be dying in Europe. It's being rejected by voters in seemingly every election in recent years, and even Democrats here in America don't talk about it anymore when it used to be a pillar of their platform. So why is something called “Dairy Net Zero,” a green zombie from the Biden administration, still alive in the United States? We will discuss what that is, and why it has to go. On Episode 216 of The Climate Realism Show the Heartland Institute's Sterling Burnett, Anthony Watts, Linnea Lueken, and Jim Lakely are back LIVE with special guest Samantha Fillmore to cover that story and some other Crazy Climate News of the Week. An Obama economic advisor finally admits what we all knew: green energy mandates make energy more expensive. College football schedules should be adjusted because of climate change? And cleaner air is a good thing … except it causes more global warming. Join us Friday at 1 p.m. ET on YouTube, Rumble, X, and Facebook. Participate in the show by leaving your comments and questions in the chat. Visit our sponsor, Advisor Metals: https://climaterealismshow.com/metals In The Tank broadcasts LIVE every Thursday at 12pm CT on on The Heartland Institute YouTube channel. Tune in to have your comments addressed live by the In The Tank Crew. Be sure to subscribe and never miss an episode. See you there!Climate Change Roundtable is LIVE every Friday at 12pm CT on The Heartland Institute YouTube channel. Have a topic you want addressed? Join the live show and leave a comment for our panelists and we'll cover it during the live show!

State and federal updates with Illinois Farm Bureau Executive Director of Governmental Affairs & Commodities Kevin Semlow in his "Seven with Kevin" segment.  Illinois Department of Agriculture Director Jerry Costello talks harvest season and upcoming grain tours.IHSA Friday Friday Friday features El Paso Gridley head football coach Tanner Benedict plus Pigskin Pickins' with Jim, Rita and DeLoss.  

Artificial intelligence (AI) and big data are revolutionizing industries—so why is dairy only now catching up? In this episode, we explore: Why the dairy value chain is embracing AI nowHow DDW is using data to support smarter, more sustainable dairy operationsThe journey from raw farm data to actionable AI insights Don't miss this conversation on the future of dairy tech! This episode is sponsored by Dairy Data Warehouse.  At Dairy Data Warehouse (DDW), we unlock the full potential of data on dairy farms across the globe to enable the industry to harness big data and AI for sustainable and more profitable farming. DDW collects farm data from the herd management software and other sources on farm. We ensure high data quality by cleaning and transforming it into a unified, comparable set for AI driven strategic decision-making, benchmarking and insights. Our solutions support key stakeholders in nutrition, genetics, animal health, cow monitoring, and milking equipment. Let's connect to explore how data can drive your business forward.

Illinois Comptroller Susana Mendoza discusses prevailing wage laws in Illinois.Monica Nyman with the St. Louis District Dairy Council details the nutritional benefits and recipe versatility for cottage cheese.  Illinois Farm Bureau Associate Director of Transportation and Infrastructure Rodney Knittel provides information on harvest permits.   

Lisa Ellis from the Illinois Grape Growers and Vintners Alliance promotes the Illinois wine industry.  Monthly visit with licensed professional counselor Rachel Brown.Kevin Daugherty with Illinois Ag in the Classroom discusses AITC's presence at the Illinois State Fair and highlights a new academic year.  

One fateful year for dairy farmers and a simple milk quota turned a Cotswolds dairy farm into a nationally-beloved, family-owned ice cream brand - Marshfield Farm Ice Cream.In this episode of It Runs in the Family, Leila and Liz sit down with mother-son duo Dawn and Angus Hawking to explore how diversification and graft turned a side hustle in the late-80s into a multi‑generational business.From robotic milkers and B Corp accreditation to Swizzles licensing deals and “Deliver‑Moo” home delivery, we bring you a candid, hilarious, and practical look at building a family business the next generation is proud to inherit.

Marney Gellner and John Bonnes join the show, Hawk wonders why he wasn't invited to Marney's pool party and the crew discusses everything from State Fair etiquette to Nathan Fielder and Elizabeth Holmes. Plus, the Vikings prepare for Green Bay, Harrison Smith's return raises questions about Minnesota's banged-up safety room and Hawk discovers a new way to think about his inner monologue.See omnystudio.com/listener for privacy information.

The episode opens with a discussion of the Florida Ruminant Nutrition Conference, one of the dairy industry's leading educational events. Dr. Santos reflects on the conference's growth, its practical focus on dairy nutrition, and the diverse international audience of researchers, nutritionists, and industry professionals it attracts each year. The speakers also discuss the critical role industry partnerships play in advancing applied dairy nutrition research and delivering science-based solutions to producers. (00:00 – 03:30)Sebastian Salvatierra shares his educational background and his journey into graduate research at the University of Florida. He describes how his passion for dairy nutrition and applied research led him to investigate the use of DDGS as an alternative protein source for lactating dairy cows under the mentorship of Dr. Santos. (03:31 – 06:27)Why Evaluate DDGS as a Soybean Protein Replacement?The conversation shifts to the scientific rationale behind the project. The researchers hypothesized that replacing soybean-derived protein with protein supplied by DDGS could maintain dairy cow productivity while potentially reducing methane emissions. The discussion explores how the unsaturated fatty acids found in DDGS may act as hydrogen sinks during rumen fermentation, helping reduce methane production without compromising animal performance. (06:28 – 07:56)Study Design and Experimental ApproachSebastian explains the research methodology used to evaluate DDGS inclusion rates in dairy cow diets. The trial included multiple dietary treatments along with extensive measurements of production performance, blood metabolites, rumen fermentation characteristics, nutrient digestibility, and methane emissions. Importantly, the study was designed to reflect practical commercial feeding situations rather than highly controlled laboratory conditions, increasing the relevance of the results to real-world dairy operations. (07:57 – 08:31)Effects of DDGS on Milk Production and PerformanceResults from the study indicated that increasing DDGS inclusion did not negatively affect dry matter intake. While milk production increased modestly as DDGS replaced soybean protein, reductions in milk fat and milk protein concentrations influenced energy-corrected milk production in some treatment groups. The panel discusses possible explanations, including effects on ruminal fiber digestion, fatty acid metabolism, and milk fat synthesis. (08:32 – 09:51)Growing Importance of DDGS in Global Dairy NutritionDr. Santos provides broader industry context, highlighting the growing availability of DDGS in both the United States and Brazil as ethanol production expands. As a major co-product of the ethanol industry, DDGS continues to gain attention as a cost-effective feed ingredient that can contribute valuable protein, energy, and digestible nutrients to dairy rations. (09:52 – 11:02)DDGS and Methane Reduction OpportunitiesA major focus of the research centers on the relationship between dietary fat, rumen fermentation, and methane emissions. Preliminary findings suggest that moderate inclusion levels of DDGS reduced methane production while maintaining overall animal performance. The researchers also discuss ongoing efforts to evaluate digestible energy, metabolizable energy, and overall production efficiency associated with these dietary substitutions. (11:03 – 13:48)Amino Acid Balancing and Practical Diet FormulationThe panel explains how the experimental diets were formulated using rumen-protected amino acids, including lysine and methionine, to maintain amino acid supply despite changing protein sources. The discussion emphasizes the importance of formulating diets that mirror practical commercial conditions so researchers can generate results that nutritionists and producers can confidently apply on farm. (13:49 – 15:54)Understanding Variability in DDGS QualityNot all DDGS sources are created equal. The speakers discuss how nutrient composition, sulfur concentrations, fatty acid profiles, and protein characteristics can vary considerably depending on ethanol plant processes and grain sources. As a result, ingredient evaluation, laboratory analysis, and quality control remain essential when incorporating DDGS into dairy nutrition programs. (15:55 – 18:26)Economic and Sustainability Benefits of Feeding DDGSBeyond nutrition, the researchers discuss the broader sustainability implications of incorporating DDGS into dairy cow diets. By effectively utilizing a major co-product from ethanol production, dairy producers can support circular agriculture systems while potentially reducing feed costs. The panel notes that converting co-products into nutrient-dense foods such as milk represents an efficient use of agricultural resources and contributes to overall feed system sustainability. (18:27 – 22:46)Digestibility and Protein Utilization ResearchAdditional research is underway to better understand how DDGS influences protein digestibility, amino acid availability, and nutrient utilization. Because DDGS undergoes heat processing during manufacturing, protein characteristics can differ from other protein sources, potentially affecting utilization efficiency and helping explain some of the production responses observed in this study. (22:47 – 24:01)Future Research and Industry CollaborationThe episode concludes with Sebastian discussing his future academic goals, including plans to pursue a PhD at the University of Florida. Dr. Santos and Dr. Marinho also highlight the importance of continued collaboration between universities and industry partners to advance dairy nutrition science, improve sustainability, and support the development of practical feeding solutions for dairy producers worldwide. (24:02 – 32:32)ConclusionPlease subscribe and share with your industry friends. Invite more people to join us at the Real Science Exchange virtual pub table. Please be sure to register for our upcoming Real Science Lecture Series webinars.Finally, if you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll mail you a shirt.

Christopher Louis and Natalie Stavola cover a wide-ranging, highly personal conversation about travel, family transitions, event hosting, and the relationship work that sits underneath it all. They also share practical dating advice, including why the right venue and the right framing can lower pressure and help people connect more naturally.This episode is part life update, part relationship coaching, and part behind-the-scenes look at how both hosts are building community through events and audience engagement. Today's sponsor shout out goes to OtterSpirit.com and get your discounts using promo codes: Code Christopher20 — 20% off any order Code Christopher30 — 30% off orders over $99 And to Ike's Sandwich shout out go to Ikessandwich.com for more info.  Timestamps 00:00 - Opening banter and accent jokes  02:19 - Christopher's Otter Spirit crystal shoutout 04:31 - Natalie's Ike's Love and Sandwiches event shoutout  06:36 - Favorite sandwiches and what makes a great sub  08:19 - Discovering a caprese sandwich in Monte Carlo  10:08 - Dairy, lactose intolerance, and bread preferences  11:29 - Gluten-free, vegan labels, and food identity  12:11 - Natalie on stomach healing, sobriety, and dietary changes  14:53 - Dating while sober and gluten-free  15:49 - Why sushi is the safest first-date answer  17:16 - Christopher's college drop-off story begins  18:42 - The emotional airport goodbye and unexpected breakdown  20:30 - Transition into event hosting and travel updates  20:49 - Natalie on the first event, car accident recovery, and keeping going  22:34 - Co-host Alyssa's illness and still showing up  23:23 - Reframing a singles event into a social mixer  24:16 - Why "social mixer" feels lighter than "singles event"  25:17 - Sponsors, event atmosphere, and why the night worked  26:26 - Entertainment, hosting, and future F1-style events  27:08 - Daytime versus nighttime event timing in LA  28:41 - Venue geography, traffic, and why location matters  30:35 - Best start times for events and nights out  31:15 - Why some people need private downtime before going out  32:13 - Social overload, hair, makeup, and pacing energy  34:34 - How small resets restore energy at conferences  35:39 - Practical ways to stay fresh during long days  36:11 - Christopher's conference survival strategy  37:15 - Centering, grounding, and taking private pauses  38:31 - "I need three hours" and getting ready mindset  39:16 - Christopher shares he moved back into the house full time  40:39 - Rebuilding home life after three years apart  41:40 - Why healthy relationships mirror growth and insecurity  42:18 - Communication, boundaries, and shared space  43:43 - Trauma patterns, hypervigilance, and moving forward  44:12 - Men changing, accountability, and relationship repair  45:18 - Repeating patterns in career and relationships  47:38 - Procrastination as fear and subconscious protection  48:41 - Natalie's inner-child visualization work 50:30 - Why the subconscious can shut things down for safety  51:37 - Shame, self-protection, and being misread  52:11 - Why Natalie no longer tolerates draining people  53:34 - Boundaries, self-worth, and speaking from truth  54:54 - Feminine energy, silence, and why voicing yourself matters  55:59 - A friendship rupture and overcompensation  57:37 - Accountability versus dumping old pain onto new people  58:31 - How old wounds get projected onto safe people  59:24 - Whether a friendship can be repaired  61:13 - Natalie's framework for "my part, not my fault" 62:37 - How helping others can keep you from shining  63:43 - Christopher on self-reflection and course correction  64:04 - Hoping a friendship can still be repaired  65:22 - Why beliefs and triggers can become relationship dealbreakers  66:33 - Knowing people well enough to anticipate their patterns  67:16 - Political differences and dating compatibility  68:52 - Accidental dehumanization and fear-based reactions  69:57 - Natalie on trauma, sobriety, and hiding her body  71:14 - Becoming reactive after abuse and course correcting  72:31 - "Bunny with Knives" and old survival modes  73:27 - America, safety, and broader social fear  74:16 - Closing thoughts on peace and conflict  75:06 - Listener questions, audience involvement, and a new segment  76:49 - Bringing a listener on as a guest through a contest  77:48 - Where to find Natalie  78:10 - Where to find Christopher and datingmentality.com  78:46 - Goals for the show and future live content Sponsor Links:  OtterSpirit:  Instagram: @otterspirit TikTok: @otter_spirit Ike's: Instagram: @ikessandwich Web: Ikessandwich.com Host links:  Christopher Louis:  Instagram:  https://www.instagram.com/christopherlouisdate?igsh=NTc4MTIwNjQ2YQ%3D%3D&utm_source=qr Web: https://dating-intelligence.com/ Men.tality: https://www.datingmentality.com/ Natalie Stavola:  Instagram: https://www.instagram.com/nataliestavola?igsh=NTc4MTIwNjQ2YQ%3D%3D Web: https://www.nataliestavolacoach.com/     

What does the dairy cow of the future need to do better and what tools will help get her there?Today on the Uplevel Dairy Podcast, Peggy Coffeen visits Seagull Bay Dairy in Idaho with brothers Greg and John Andersen to discuss how decades of genetics work shaped their multi-site operations and global influence through Seagull Bay and WinStar Genetics. The Andersens share the story behind Seagull Bay Dairy, the foundation cows and influential genetics that shaped their program. They also discuss how genomics has accelerated genetic progress and helped improve traits such as production, fertility, longevity, and calving ability.Looking ahead, Greg and John discuss the future of dairy genetics, including their focus on polled genetics through Winstar Genetics and the traits they believe will become increasingly important: hoof health, calf health, mastitis resistance, longevity, and feed efficiency.The conversation also dives into using cloud-based technology and real-time data to manage multiple dairy locations, improve feeding and reproduction decisions, and give their teams the information they need to operate with greater precision. For them, building a successful dairy isn't just about producing more, it's about continually improving, developing great people, and creating a family business built to last.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.02:09 Seagull Bay Day Origins03:25 Growing Multi-Site Dairies05:40 Holstein Versus Crossbreeding13:27 Genomics Lessons Learned15:49 Winstar Genetics Launch17:22 Polled Breakthrough Mendel22:53 Next Traits To Select27:42 Cloud Feeding With ONEfeed32:03 ONEanimal and Lely Integration34:18 Robot Data Integration35:56 Repro Reporting Upgrades37:10 Tracking Repro Performance37:49 New Repro KPI Goals39:08 Breeding Strategy Mix40:45 Staying Sustainable43:38 People Over Technology45:13 Culture And Expectations46:44 Defining Success Metrics50:18 Vision Mission Legacy54:08 Passing On Values

Send us Fan MailWith the North Carolina Petting Zoo debacle regarding rabies we thought appropriate to talk about the disease, how its transmitted and how it effects goats.  did you leave a review yet?reading material https://avmajournals.avma.org/view/journals/javma/aop/javma.26.04.0246/javma.26.04.0246.xmlhttps://pubmed.ncbi.nlm.nih.gov/39453094/

Talking propane supply and demand with Michael Newland with the Propane Education and Research Council.  "Tomorrow's Leaders Today" segment with Kenzie Holste from Stephenson County.  Tim Birkel from Wyffels Hybrids details his Director of Marketing role.  Breaking down the rest of September weather with meteorologist Paul Otto with Freese-Notis Weather. 

Learn more about Prairie Estates Genetics.  Dairy Stream and the Menn Law Firm are proud to present the third annual “How We Got Here” podcast series featuring dairy farmers sharing the history of their farm and steps they have taken to get to where they are today. 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 Sept.9. This three-part series is sponsored by the Menn Law Firm. About the guests: Dave Buck, fourth generation to own Buck's Unlimited in Minnesota, where they milk 1,700 cows and farm 2,000 aces.   Chris Buck, fifth generation, along with his brother DJ, to own Buck's Unlimited. Chris's role on the farm is day-to-day manager of feed, young stock and feedlot.   Step away from the day-to-day and focus on what's ahead at Dairy Strong, January 13 and 14 at Lambeau Field in Green Bay. Gain perspective on the markets, policies and innovations shaping dairy. Compare ideas with other farmers, bring your team into the conversation and return home better prepared to make strong decisions for your business. Register today for DairyStrong.org. Compeer Financial is proud partner of Dairy Stream.  Learn more about Dairy Stream sponsorship. This podcast is produced by the Voice of Milk, a collaboration of individual dairy organizations working to improve the future of dairy farm families. Become a sponsor, share an idea or feedback by emailing podcast@dairyforward.com. 

Learning about the process of being placed on the National Register of Historic Places from Quinn Adamowski from Landmarks Illinois and Alison Costanzo from the Lombard Historical Society.From last week's Farm Progress Show, Justin Moritz, North American Soybean Trait Launch Manager for BASF. Previewing a new market week with Joe Camp from CommStock Investments. 

Cow's Dairy and Bone Health by Melina Roberts

U.S. dairy producers are stepping up efforts to increase the protein content of milk as changing market incentives and global demand reshape the industry, according to a new report from CoBank. NAFB News ServiceSee omnystudio.com/listener for privacy information.

Talking rural development with USDA Rural Development State Director Jesus Ortega and USDA Under Secretary for Rural Development Glen Smith. IHSA Friday Friday Friday segment features Riverdale High School football coach Guy Dierikx plus Pigskin Pickins' with DeLoss, Jim and RFD Radio content coordinator Collin Schopp. https://www.spreaker.com/episode/rfd-today-september-04-2026--74900451

What does it really take to build a dairy that can thrive for generations?In this episode of the Uplevel Dairy Podcast, Peggy Coffeen sits down with Mitch Perkins of Perkins Twin Creek Farm in Indiana, a third-generation family dairy milking 450 cows and farming 2,700 acres. Mitch shares what it means to step into a family legacy and make decisions that honor what previous generations built while preparing the farm for what comes next.From investing in robotic milking technology to embracing high-oleic soybeans and creating new opportunities within their cropping operation, Mitch talks about approaching innovation through the lens of stewardship, profitability, and long-term sustainability. He also shares why knowing when to walk away from an opportunity can be just as important as knowing when to say yes.At the heart of the conversation is a simple philosophy: do the little things right, and those things become the big things.This episode is a thoughtful look at making intentional decisions, staying personally involved, and building a dairy that gives the next generation an opportunity to carry the legacy forward.This Episode is brought to you by AdisseoThis episode is sponsored by Uplevel Dairy Podcast Founding Partner Adisseo, a global leader in nutritional solutions and premier provider of rumen-protected methionine for dairy producers who want to optimize milk production, capture more value from components, and maintain the health of their high-performing herds. Learn more at https://www.adisseo.com/en/00:00 Legacy and Responsibility02:03 Meet Perkins Twin Creek03:24 Robots Plus Parlor04:35 Lessons From Grandpa07:05 Sustainability Equals Profit09:19 High Oleic Breakthrough11:52 Selling Beans to Dairies14:08 Robots Decision Process15:41 Saying No to Premium17:55 Dairy Marketing and Health23:16 Attracting Next Generation25:09 Traditions and Diligence

Wisconsin’s dairy herd count has fallen below 5,000 for the first time, highlighting just how dramatically the state’s dairy industry has changed over the past century. NAFB News ServiceSee omnystudio.com/listener for privacy information.

Every day, dairy producers balance countless decisions across people, cows and operations. As technology continues to evolve, the challenge isn't access to information. It's knowing what matters most and what action to take next. In this episode, Mark Moran and Jennifer Stamey of VAS join Walt Cooley of Progressive Dairy to discuss how connected systems can help bring clarity to complex operations, support more confident decision-making and unlock new opportunities for the future of dairy management. From predictive insights and automation to creating the context needed for better decisions, the conversation explores what's next for the modern dairy. Show Highlights:  02:47 | Dairy has more data than ever. Now what?04:48 | The gap between data collection and decision making13:02 | Why connected systems matter on today's dairy 18:06 | Using technology to anticipate change on the dairy 23:28 | Building the team, technology and strategy for the future Mark Moran, PhD, SM, MBA, serves as Chief Product and Technology Officer at VAS, bringing more than two decades of experience in agtech spanning information technology, manufacturing, marketing, product engineering and emerging technology. He has spent most of the last decade focused on AI, Mobile, Cloud, IoT and autonomous systems. Throughout his career, he has led teams focused on innovation, connected systems and digital transformation. At VAS, Mark helps guide the company's product and technology strategy with a focus on delivering practical solutions that help dairy producers operate with greater confidence, efficiency and insight. Jennifer Stamey, PhD, is a Senior Product Manager at VAS with a background spanning dairy nutrition, herd management and dairy technology. Before moving into product management, Jennifer worked closely with producers and consultants to help dairies use data to improve decision-making and operational performance. Today, she helps shape the future of herd management software at VAS, combining practical dairy experience with a deep understanding of the technologies that support modern dairy operations. Walt Cooley, MBA, served as editor-in-chief of the industry-leading publication Progressive Dairy (www.progressivedairy.com) for 16 years. He is still a contributing editor to the magazine and now serves as vice president of publishing. Additionally, he is the founder and editor of The Cow Tech Report (www.cowtechreport.com), a global newsletter covering emerging technologies for cows. He is a learner and futurist passionate about technology and its application for farms and livestock. This episode is sponsored by VAS. VAS is a global leader in dairy management software and the company behind DairyComp, the industry's trusted herd management platform. For more than 40 years, VAS has helped producers collect, connect and act on their farm data with insights that support confident management decisions. Visit VAS.com to learn more.

Illinois Farm Bureau Executive Director of Governmental Affairs and Commodities Kevin Semlow providing federal updates in his "Seven with Kevin" segment.  Coverage of the Farm Progress Show including conversations with Iowa State University VP of Extension and Outreach Jason Henderson, Syngenta Corn Product Manager Matt Dolch, and  PTx North American marketing lead Bryce Baker.  

The conversation begins with introductions from experts specializing in dairy genetics, reproductive management, transition cow health, and calf monitoring technologies, providing insight into how precision dairy tools are being applied across the dairy industry. 0:00-6:21 The panel then explores the evolution of computer vision and artificial intelligence, discussing how modern dairy technologies are moving beyond simple data collection to deliver actionable insights that help producers solve real-world challenges. They also examine technology adoption trends, workforce development, and the barriers farms continue to face, including connectivity and technical support. 9:32-24:08 A major focus of the discussion is precision health monitoring for transition cows and calves. The experts explain why the transition period remains one of the most critical opportunities for intervention and how emerging technologies can help identify animals needing attention while addressing the challenges of managing "yellow cows" that fall between healthy and sick. 24:08-36:11 Looking toward the future, the panel explores digital twin technology, genetic considerations, calf health monitoring, audio sensing, and innovative approaches such as Wi-Fi-based cattle monitoring systems. The discussion highlights how these emerging technologies may further advance precision dairy management in the coming years. 36:11-45:55 The episode concludes with a discussion on dairy welfare monitoring, AI model development, and reinforcement learning, emphasizing the importance of transforming large amounts of farm data into meaningful information that supports animal wellbeing and management decisions. 46:41-52:10 Please subscribe and share with your industry friends. Invite more people to join us at the Real Science Exchange virtual pub table. Please be sure to register for our upcoming Real Science Lecture Series webinars. Finally, if you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription. Then, email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll mail you a shirt.

If your child has eczema that keeps coming back, gets constipated for days at a time, or has had one ear infection after another, this episode is for you. These usually get treated as three separate problems by three different specialists. This week's guest, Dr. Sheila Kilbane says they are often one problem showing up in three places, and dairy is frequently part of it. She is a board certified pediatrician who trained in integrative medicine at the University of Arizona. She did not set out to change how she practiced. She just kept listening to moms who told her their child improved after cutting dairy, and eventually she went looking for why. In this episode she walks through the case that changed everything. She explains the cup of inflammation, which is the simplest way I have heard anyone describe why symptoms cluster. She covers what to do first, why she starts with magnesium, why you should never stop dairy cold turkey, and how to protect your child's bones while you do it. Your child is not a difficult case. Their cup is just full. Want more practical health tips? Join my newsletter! ⁠https://freechapter.lpages.co/newsletter-opt-in/⁠ Get Dr. E's FREE 5 Red Flag Phrases guide here: ⁠https://freechapter.lpages.co/5-phrases-that-are-red-flags/⁠ Check us out on social media: ⁠https://www.instagram.com/drefratlamandre⁠ ⁠https://www.facebook.com/drefratlamandre⁠ ⁠https://www.tiktok.com/@drefratlamandre⁠ #functionalmedicine #drefratlamandre #medicaldisruptor #NPwithaPHD #nursepractitioner #medicalgaslighting Chapters 0:00 - Intro 3:15 - From Med School to Listening to Moms 11:06 - The Chronically Unwell Child: What Pediatrics Misses 18:38 - Leaky Gut: One Problem, Three Symptoms 22:15 - Fix the Poop First: Magnesium Over Miralax 35:28 - Answering the AAP Pushback + Rapid Fire Guest Links: IG: ⁠https://www.instagram.com/sheilakilbanemd⁠ YT: ⁠https://www.youtube.com/ ⁨@SheilaKilbaneMD⁩ ⁠ Website: ⁠https://sheilakilbane.com Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The Dairy Podcast Show, Scott Brenner, owner-operator of Hunter Haven Farms, shares how adopting a nutrition strategy focused on beneficial rumen microorganisms changed his approach to feeding cows. He explains why digestible forages, dry cow feed access, mineral choices, and water management all matter when improving efficiency on a dairy operation. Listen now on all major platforms!Meet the guest: Scott Brenner is the owner-operator of Hunter Haven Farms, a family-owned dairy in northwest Illinois. The farm milks about 1,000 cows and is co-owned with his wife and partners. Scott focuses on forage quality, digestible nutrients, dry cow management, water access, and practical feeding strategies that help cows convert feed more efficiently. Learn more from Scott Brenner 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!Tom Nauman: Smartbacteria in Dairy | Ep. 137Richard Breunig: Linking Microbiology and Nutrition | Ep. 145Brittany Herzfeldt: Microbiology Nutrition For Dairy Cows | Ep. 210What you'll learn:(00:00) Highlight(01:45) Introduction(05:58) Feeding insights(07:53) Nutrient-dense forages(15:52) Dry cow program(22:11) Feed bunk and water access(28:14) Future of dairy feeding(33:34) Final questionsThe Dairy Podcast Show is trusted and supported by innovative companies like:Priority IAC* Adisseo* Evonik* CowManager* Agri-Comfort* Afimilk- AHV- DietForge- Agrarian Solutions- Protekta- dsm-firmenich- Chemlock Nutrition- Natural Biologics- Rangen Group

Dairy leaders want Canada held accountable under USMCA while preserving the trade agreement. NAFB News ServiceSee omnystudio.com/listener for privacy information.

Send us Fan MailThis week Danielle and Jon pick their top picks to create their perfect show string!  Will it consist of all milkers?  Dry does?  Who's the quarterback and who's the wide receiver?  Find out who the top point getter is on this episode of Ringside!we have merch!!

Economist Corey Geiger discusses the imbalance between protein and butterfat, which is causing challenges for dairy processors as consumer protein demand rises.See omnystudio.com/listener for privacy information.

What is the ideal age at first calving for Holstein heifers? Brad examines a Zoetis study of nearly 130,000 cows from 74 dairy herds. Although heifers calving at 26 months produced slightly more projected first-lactation milk, those calving around 23 months produced more cumulative milk through two lactations, remained in the herd longer, and generated greater modeled net income.Replacement risk increased substantially as calving age rose, reaching about 35% for heifers calving at 27 months compared with 17% at 21 months. By 27 months, modeled net income was approximately $650 lower than for the 23-month group because the small milk-production advantage did not offset additional rearing costs and earlier removal from the herd.The findings support targeting 22 to 23 months—but only when heifers are adequately grown. Brad explains why producers should monitor body weight alongside age, evaluate the costly tail of late-calving heifers, and consider cumulative production and survival rather than relying solely on projected 305-day milk.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 

Nonfat rallied nearly 30 cents in about 15 days. Can that rally can hold? WPC80 is showing its first real signs of softness in a while. Is it a seasonal slowdown or a sign? And milk proteins are still finding support. Will demand stay strong as new products come online, or will the economy finally put a lid on protein? In episode 105 of The Milk Check, host Ted Jacoby III and the T.C. Jacoby & Co. team focus on two of the busiest corners of the dairy market right now: nonfat and protein. In this episode, we cover: Why low inventories could keep powder markets volatile How exports, Mexico and production interruptions contributed to the move How the price gap between whey and milk proteins is encouraging reformulation What consumer spending, GLP-1 use and alternative proteins, and the economy could mean for dairy protein demand But this is still a market with plenty of unanswered questions. Listen as the team at T.C. Jacoby & Co. shares their view and outlook on what's coming and why. Listen to The Milk Check episode 105: Powder pops. WPC 80 slips. Dairy proteins defy gravity. 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. Diego Carvallo: We’ve had a 28 or 30 cent nonfat rally in a matter of about 15 days that caught a lot of people by surprise. 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: We are going to have a very focused market discussion. We’re recording this on August 24th, and the reality is, so far in the milk side of the business, things have been relatively underwhelming. We’re expecting milk to tighten up. It has, but only in a very normal way, so nothing huge to talk about. Cheese has been a non-event. The cheese market is very quiet right now. We’re expecting it to stay quiet. But there’s been a lot going on in nonfat and a lot going on in protein. So we’re gonna focus on nonfat and protein today. Diego, let’s go ahead and get started on nonfat. What’s been going on in the nonfat market, and what do you think is gonna happen next? Diego Carvallo: It’s been a very interesting market, Ted. We’ve had a 28 or 30 cent nonfat rally in a matter of about 15 days that caught a lot of people by surprise. We went from about $1.45 per pound to $1.75. And now we’re slightly below that. We’re close to the 1.70, but the CME spot market has remained at a premium. I think what led to this rally were a couple of things. One is when we got to 1.45, we became very competitive for skim milk powder. And we know for a fact that a few of the large producers in the U.S. made very interesting sales for exports after having exported very little for this year so far. That helped manufacturers and the whole market, find some sort of psychological support to prices. And then, at the same time, we noticed how several of the manufacturers were in a relatively good spot when it comes to sales for August and September. They were not having burdensom inventories, and they were pretty proud with their offers. So I think the whole market realized that Mexico still had a few shorts that they needed to cover. We made some international exports after not exporting for a while, so I think the whole market found some support and it rallied quite a bit. I was also surprised to see that rally. I think we got to the $1.75 and we started seeing pushback from Mexico. We started not being competitive in international markets again. And I wouldn’t be surprised if we see a correction in the coming days. At the same time, there are some rumors and also facts of production interruptions by some manufacturers. That also got people nervous, and I think that also contributed to the market rally. Ted Jacoby III: What do you mean by production interruptions? Diego Carvallo: There’s news that have gone around about some plants having recalls and some also production issues that have delayed [00:03:00] their releases. That added to a market that was nervous already. Ted Jacoby III: So, basically, a supply chain that has been relatively low on inventory to begin with, any kind of potential supply disruption such as another FDA recall or something that at least holds that product for a little while, the market’s just pretty sensitive to that, and that’s causing this extra volatility. Diego Carvallo: Exactly. Yep. Ted Jacoby III: Jake, what has this volatility been doing to the hedgability of our nonfat market? Jacob Menge: We’ve seen pretty poor CME NDPSR correlation compared to history. I don’t know if poor correlation is the word, but if you’re in short-term hedges you have a coin flip here of how well that hedge is gonna work for you. But in general the market’s actually been pricing in lower volatility than what we have actually realized. That’s over a multi-month period. So there might be a week where you are along for the ride of a really sharp move one way or the other. But in general I would say it’s been fairly functional, the market has. Weird low volume in some of this volatility. I think that’s probably the one note is you’ll have really volatile markets like this. I would have expected better volume like we saw with our crazy run-up in February, March, whenever that was. Ted Jacoby III: What do you read into the low volume? Jacob Menge: Yeah, I don’t know. They’re numb to it now, after what everybody experienced in March, a quick little, 15, 20 cent pop doesn’t scratch the itch anymore. The market probably was a little bit better covered than they were back in February, March. So, even though the pop happened, more participants could sit on the sideline without panicking yet. Now, if we continue at these prices for another month or something like that, there’s gonna have to be more buyers, and I would imagine that leads to some more participation. Ted Jacoby III: Diego, how do you see this market playing out over the next three to six months? Do you think the volatility comes out of the market, or do you think we’re on this rollercoaster and we still gotta stay buckled up? Diego Carvallo: I think we’re gonna still have volatility, Ted. And the main reason is Europe, which is a significant player for the SMP market has gone through very bad weather. It’s gotten very hot. Solids in the milk are going down, and for that reason the cheese plants are having to use more milk. So, there’s fewer volumes of liquid milk hitting the dryer at a period where we have little inventories in Europe, so I think that’s gonna contribute to high volatility. And the same scenario can be said of the U.S. We don’t have much inventory. The manufacturers are sitting in a good spot in terms of availability. They do not have too much pressure to sell. So, any type of disruption to supply chains, production, or any pickup in demand, it’s gonna result in big swings, both ways, not only up. Josh White: I think that our seasonality has shifted. We’re already hearing rumblings that there’s some Ramadan buying beginning [00:06:00] to happen. That’s business not too many years ago didn’t happen until the first quarter. That helped create a outlet to clean your inventories before the heavy seasonal production for Europe and the U.S. Now, that business is trying to get in front of Christmas business and Chinese New Year business, and it’s coming at the worst time, when the U.S. is in a short squeeze, Europe is going through a heat wave, New Zealand’s not yet completely online, and it’s keeping things tight. My personal opinion is that we’re drowning in nonfat within the first quarter. We don’t have anywhere to go with it. This whole phenomenon’s been set up that we’ve been selling nonfat domestically somewhere that used to take skim solids. Somewhere in the margins, people are buying powder that usually interchange between powder or cheap skim, that it may have been buying skim more recently. Right now is the tightest time ever to be selling UF products, yet everyone’s responding with incremental UF production at the same time that everyone’s launching more UF competitive products. That’s gonna be saturated at the exact same time we don’t have anywhere to go with powder. Q1 looks ugly to me from a skim solid standpoint. Ramadan is like the second week of February or slightly before, which means that Chinese New Year, they’re within a few weeks of each other. Last year they were already bumping into each other, but there was plenty of inventory. Don Street: You get through October, typically we would say U.S. Christmas demand, certainly for nonfat, is filled at that point because you’re manufacturing things, cookies, crackers, whatever, and that would also be your lead time to ship. So, you could even see, if you’re right, this convergence to the downside in November, December, even before Q1. Josh White: I think markets have been really smart, too. Whenever we find the points at which we think it happens, it seems like the market’s anticipating, and we’ve been trading anticipatory markets, and it’s moving a little bit in advance of that. This sounds really smart until you realize you’re already in it. I think we are already in it, and that’s created a little bit of the bump that we’ve seen right now as everyone’s trying to get in front of short covering. Every sell-off I think is gonna be met With buying for the next month or so. 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 [00:09:00] Diego Carballo with T.C. Jacoby & Co., and we bring dairy to the world. Ted Jacoby III: We’re gonna come back to nonfat in a second, but I’m gonna switch over to protein and ask Josh what he’s seeing in the protein market, and then we’re gonna talk about if there’s any relationship between the two. Josh, what’s going on in protein, whey proteins, milk proteins? Has this market changed at all, or are we still on the bullish ride? Josh White: I’m not really ready to call a change in the long-term trend, but the market has softened, particularly for WPC80 over the past few weeks. What’s difficult to read, is this the product of the summer holiday season and just a little bit of a Q3 slowdown in B2B buyer activity and are things fine on the consumer end? Ted, it’s a tough-to-read market at the moment, but I would say over the last several weeks to a month, we’ve definitely seen more availability for products like WPC80 in the market, and the market’s really trying to digest that. After many quarters of higher pricing than the prior quarter, we’re now in a spot where if you’re out there looking for an extra load or two, you might be able to achieve it at a price better than you did in the prior quarter or where your quarterly contracts are. It’s the first time we’ve experienced that in a while. I don’t know that I’m ready to call that the end of the long-term uptrend in dairy protein, in particular whey protein, but it certainly feels like we could retrace a bit. Let’s take a peek at one or two variables that could be contributing to this. One is just the seasonality of it. We’re coming out of the summer holiday season. A lot of buyers, particularly in the B2B transactions, have been away from their desks on their summer holidays and are now starting to return to the desk and take an assessment of how their supply chain and inventory situation looks. I don’t think that’s limited just to protein. We’re seeing that across all of our dairy commodities. And over the last seven to 10 days, some of the activity with customers has picked up a bit. Secondly, we’ve priced ourselves out of the international market, or at least the European pricing and the U.S. pricing has achieved levels that have slowed down the international appetite. And as a result, we’ve seen that reflected in our export numbers. Does that create enough incremental and additional volume for the U.S. consumer that puts us in a spot where there’s extra product available? And maybe we will see a little bit more of an aggressive offer to try to clear some incremental volume that was leaving for an international buyer previously. Or have we actually tested a point where the consumer products have to increase their prices and the consumers are going to push back or are starting to push back? Anecdotally, talking to the people that are more more retail end-user-facing, it feels like their demand’s fine. It feels like they are expecting promotion activity for the fourth quarter. They’re not indicating any type of slowdown. We’ll see after a month or two where this thing settles out, but it feels like a few more incremental offers than it does customers pushing back. But I don’t know that every manufacturer out there would [00:12:00] describe that the same. The market’s a bit confused right now. Ted Jacoby III: Do you think that there’s been any changes on the supply side? Josh White: No, not substantial changes on the supply side. I don’t. Ted Jacoby III: So we might just be in that point where everybody’s looking at their inventories, right-sizing their inventories. If they have a few extra loads, they slow down their buying a little bit, but they’re gonna wait for the fall orders, which tend to be heavier than the rest of the year, to come through to see whether they need to do any more adjustments or if they’re good to go forward. Josh White: There’s like a poker hand of possibilities right now. You know, on the one hand, we’ve seen more product launches and new product introductions outside of the traditional health and wellness or sports nutrition space than we’ve ever seen before. Has that created a vacuum effect, and has that overstated demand a bit? Some of those products might win, some of those products might lose, but ultimately, to launch them, you have to produce them, and that creates a pipeline fill and a vacuum effect. Has that overstated demand? Am I right that we were just in a summer slowdown and people may have depleted their working inventories a bit, and we’ll see reorders happen over the next month or two? Did we kill enough international demand to saturate the U.S. consumer and the U.S. market? Did we see enough incremental production that outperformed against forecasts? We just had the July milk production report released. In June, numbers were revised higher. We’ve got plenty of milk. I think most of us would’ve argued that July should’ve been a bit slow given all the heat we experienced in Middle America, yet we reported year-over-year milk production growth against very, very strong comparables. Did we outperform our production expectations? Or has the consumer finally started to push back? And I really don’t know the answer to that, and I imagine it’s a combination of all of them. We’ll just see as we go into the fourth quarter what that means. The price responsiveness to some of these signals is going to change. A larger percentage of this dairy protein, and whey protein in particular, is being used in applications that are relatively new to our demand profile. We’re seeing it added as an ingredient in snack foods and as an ingredient in food manufacturing-type products. That’s something that trades much differently than the quarterly priced sports nutrition market. To digest exactly how shifts on the CPG level might reflect in what the current S&D situation feels like, that’s uncharted territory for us in a lot of ways. Ted Jacoby III: You mentioned WPC 80. Has whey protein isolate been weakening in the same way? Josh White: No, WPI has been well-reported to be pretty stable. I don’t believe that’s going to change in the short run. I really think the higher you go in terms of the value of the product at the moment, the more specialized and ingredient-based it is. And it feels like the majority of the WPI is graduating into an area that has much less price elasticity than the traditional WPC80 products. So, at the moment, it’s held fairly strong. We haven’t experienced any major production shifts in WPI for over a quarter. And as [00:15:00] long as we don’t test the consumer’s price tolerance anytime soon, it sure feels like they’re gonna hang in there and continue to buy the product and prices will remain firm. Ted Jacoby III: What about milk proteins? Have we seen any slowdown on the milk protein side or has that demand stayed strong as well? Diego Carvallo: It stayed strong, Ted. We’re actually seeing growing demand of companies and projects switching from WPC80 to MPC80, 85, and 90. There’s a greater amount of new projects asking us for samples on MPCs than WPCs. What we have seen is that whenever nonfat moved from let’s say $2 to $1.45, the price of MPC also moved lower by a smaller degree, but it still moved a little bit lower because the manufacturers had the wiggle room to make their offers a little bit more competitive. Ted Jacoby III: So, in the whey protein markets, one of the things we’re anticipating and we’re already starting to see is that for those annual contracts, the multipliers are probably gonna go up relative to the whey market, probably quite significantly. Are we seeing the same thing in the MPC market as well? Diego Carvallo: Yes. The multiple has strengthened. MPC 85, as a reference, it usually traded for many years at, let’s say, two and a half plus a premium of 70 cents, 60 cents, and I think it’s now closer to three times nonfat plus maybe another 75, maybe 80 cents. It’s definitely strengthening. Ted Jacoby III: Further production of whey protein is restricted by additional cheese capacity. So, unless we’re gonna build another big cheese plant, we may not be able to create much more whey protein production, at least here in the U.S. Whereas with milk proteins, it’s easier and cheaper to switch over, let’s say, a nonfat plant and make it a milk protein plant. So, increasing that capacity is gonna be a lot easier. How’s that gonna play out? Do you think that MPC multiples will stay strong even as we see added MPC production? Diego Carvallo: I agree that there’s gonna be more supply, but I think demand is gonna be higher than the additional supply that we’re seeing, at least for the coming two to three years. I think multiples are gonna be long-term stronger than they are right now. Josh White: I take the other side in this particular instance. The UF side has a different demand profile than the dry product side with the RTD movement and so many launches and so much interest in ultra-filtrated liquid products. That creates opportunity for the market to find some imbalances, and for the milk protein side to feel more commoditized seasonally. You’ve got a tremendous buyer in the cheese side that can step in and take solids and well support the multiple when it makes economical sense. But the profile for making UF or MPCs, relative to traditional nonfat and skim, could result [00:18:00] in more drying seasonally of MPCs that could make that basis a bit more volatile than what we’ve experienced in the past. Ted Jacoby III: I’m anticipating that protein demand stays strong and maybe even continues to grow internationally. The demand for milk proteins will continue to go up because it’ll be slower to see whey protein production go up than these demand increases. So, I’m splitting the difference between the two of you guys. I do think that we will switch over nonfat production to MPC production in various plants throughout the country, but I also agree with Diego. The demand is gonna be there. There’s going to be a lot of new products that wanna be able to say, “Hey, we have 30 grams of protein in our product, too.” But they can’t really make it cost-effective on the whey side, so they’re gonna do it on the milk protein side. That’ll keep things strong. But the pressure’s gonna be there. Jake, do you have any thoughts? Jacob Menge: None. Outside my Area of expertise. Ted Jacoby III: Thanks. You’re a big help. Jacob Menge: I’m just being honest. Ted Jacoby III: Tristan, do you have any thoughts? Tristan Suellentrop: Yes. At what point does MPC get expensive enough that you lose the substitution advantage over WP80? Ted Jacoby III: Josh, I think you’re the one who needs to answer it. Tristan Suellentrop: It’s a hard question. Josh White: The simple math is the per unit protein value. We would start there. They’re relatively similar from a total protein value. WPC80 market is trading between $12 and $13 a pound, and you’re about half that for your MPC 85. They are not the same product. They have different functionality characteristics and different nutritional profiles. Similar in many applications, but different in many ways, which means when you rank the highest valued application for your whey proteins to the most competitive value for the whey proteins, the MPCs would need to compete in the final tranche of your traditional WPC consumer tier. It means that MPCs do not need to achieve WPC pricing to start to get pushback. The pushback begins long before it achieves parity. The MPC market has the opportunity to balance itself much differently. The MPC can toggle between a dry product and a liquid product, depending on where that demand pull is. And right now the real growth in the dairy category and the superstar as of late has been the ultrafiltrated products. I think that most households have some version of this in their refrigerator now. It’s a growing category, but it’s also becoming a highly competitive market. You’re gonna see some volatility. I think to Diego’s point, we are seeing some CPG applications and some sports nutrition applications reformulating where they can, but not on a one-for-one basis. They’re adding it as an additional ingredient or increasing the inclusion rate of the milk proteins relative to the whey proteins, but they’re not one-for-one interchangeable.  We can afford to see MPCs go up several dollars a pound or WPCs come down several dollars a pound without eliminating the advantage to explore reformulation in MPCs for those that can use it. Ted Jacoby III: Mike, do you have any thoughts? Mike Brown: I just came back from Interstate [00:21:00] Milk Processors meeting. Lots of talk between the whey guys and the MPC guys on demands and expectation for further substitution of WPCs with MPCs where it can happen. There’s places that really works. There’s places it doesn’t work quite so well, particularly in some beverages. As long as there’s a cost advantage, we’ll see it. It’s already happening in some of the protein ice creams, for example. Ted Jacoby III: So, what’s the prognosis when it comes to proteins? Demand stays strong, but we continue to produce more concentrated proteins, at least on the milk side? How is it all gonna play out from a price perspective, let’s say in the next six months? Josh, it sounds like your thoughts are: we’re steady as she goes. We’ve maybe reached a point where we’re range-bound rather than just ratcheting higher? Josh White: I think you just walked me into a trap that is absolutely gonna blow up in about six or nine months when this podcast is still being played. But right now, the story is over the next six months, I believe we will see lower whey protein pricing. Over the next six months, I’m not 100% convinced, but I would still call the milk proteins as bullish. What we need to decide then, was that a retracement? Was that a pullback in price? And with enough time, the consumer’s going to respond? Or are we in an unhealthier macroeconomic environment than any of us expected, and will that influence the dairy proteins or not? We seem to have come out of the summer holiday, and people were spending. Now, I get anecdotal reports that the spending is slowing. People are running out of money, the disposable income is not readily there, and at the same time, we’ve achieved unbelievable price increases in dairy proteins overall, and particular whey proteins. Does that at some moment come to a head? Ted Jacoby III: I’ll go ahead and stick my neck out a little bit on this one. So, one of the reasons that I think proteins, and whey proteins in particular, have stayed strong even as our macroeconomy has weakened but not fallen apart, is the way I’d call it, is because the way that most of the population seems to be dealing with this inflationary environment that is causing their spending to be restricted is to cut back on their restaurant visits. They’re just spending less when they go out. And the majority of increasing whey protein demand that I’ve seen seems to be happening more on the retail side. Meaning, it’s happening in their stay-at-home consumption rather than their restaurant-going consumption, and that has helped keep that market strong. If we start to see retail demand weaken because the economy gets even weaker, then I think we’ll start to see whey protein demand weaken with it. Jacob Menge: The implication is actually equally as interesting that if the economy gets better, you would argue that also impacts whey protein demand. You don’t go to a restaurant and order a protein shake. Ted Jacoby III: So, the possibility exists that if the economy strengthens, we’ll also see a weakening in dairy protein demand because the meat protein demand would go up, but dairy protein demand could drop. Assuming [00:24:00] that the increase is a per capita increase rather than a total increase. Mike Brown: I think the elasticity for the proteins is very low. Consumer demand’s gonna remain relatively consistent. It’s purchased for a different reason. Again, back from the conference I just came from, there was a marketing person who said in GLP households, calorie count of purchases are down 30%, cost is down only 1%. So, people are definitely moving up the quality of food that they’re buying, and proteins play a role. I think rather than say the prices are going up or going down, I think where I see is that the spread between MPC and WPC is just gonna lessen, to some degree, as uses develop to replace when possible. We’re at such high levels, what’s down? We go down to $9 on WPC 80. two years ago that was unheard of ever. So, part of this, I think, is a function of a changing consumer shift. Will that stay? It’s hard to say. If people are feeling better about how they feel and how they live, I would say that demand’s gonna remain strong. What I found interesting is that lactose still sells. It seems like the whole dry complex is relatively healthy. As we talk in our industry, we’ve always talked for years about three, four spreads, and I think the thing we’re seeing is the demand for the protein side on Class IV milk, dry powder milk, is gonna keep those prices tight and often inverse compared to what history has shown us, just because that demand for protein is so strong. Ted Jacoby III: One of the things that history has shown us is that people tend to take major market trends, like in this case protein consumption, and underestimate the significant macro shifts in those patterns. It’s been strong, it’s gonna stay strong. How could we be wrong? Is there anything out there that nobody’s paying attention to that we think could cause a fundamental shift in protein demand relative to what we’re seeing right now? Josh White: If we find out GLP-1s are dangerous, things will change fast. And I’m not crediting GLP-1s to this entire movement. I think that too many people actually give all of the credit to the protein movement, to the American adoption of the GLP-1 drugs. I actually think this is a broad movement that was overwhelming dairy’s ability to provide enough of the high-quality protein that the market demanded, particularly when it was on the cheaper end of its historical price curve several years ago. Now, we’re in a spot where the market is moving in this direction, the health and wellness trend is a global trend, the science is behind dairy as a highly functional and digestible protein And then you have this catalyst of many Americans watching their diet better than ever before and wanting to enhance their total digestible protein intake and create an efficient use of the calories that they’re bringing in. It’s the perfect storm. That being said, it’s the perfect storm that may have driven prices slightly above where we would’ve seen them without the intervention or addition of the GLP-1 user community. If that were to shift, it could take the entire final tier out of this price, and I don’t even wanna try to [00:27:00] define what that tier looks like at the moment. Mike Brown: I think the bigger threat is through food science, no matter what it might be, is alternative proteins to milk. I think we can’t underestimate what may happen with plant proteins, for example, with time, with genetics. It gets down to a cost, and we all know the functionality can be very different, and to Josh’s point, nutrition can be very different. Does the price spread get wide enough? For example, if you go into the protein bars in your local Costco, the ones that are the lowest cost are the pea protein. They’re plant protein-based bars. The whey and milk protein are higher. I don’t think we wanna assume that it’s dairy’s business forever, ’cause there’ll be people looking at ways to get the taste, flavor, and to some degree the digestibility with alternative sources. Just because if there’s a savings in the long run, they’ll try to do it. So far, I think the success has been kinda limited, but I wouldn’t wanna count it out not happening. There’s enough dollars at stake to make it worthwhile to look into that. Ted Jacoby III: You know what, Mike? I’ll piggyback on what you’re saying, and I would say this. If we step back five years and remember the time when all we were talking about was cellular agriculture and how you could create all this protein in a vat, and then that kinda just died off, and I think it died off because people found that it was more expensive than they thought to run that process. However, innovative technology such as cellular protein tends to have, come in waves, where the first wave often will fail, but then people in the background will continue to work on ways to improve the process, make the process more efficient. And if another innovation comes along that makes it less expensive, all of a sudden you can see a big rise in, let’s say, whey protein-like proteins being created in a vat, a la cellular agriculture. Mike Brown: It hasn’t popped like we all thought it was going to, or at least a lot of the industry did. I’m a former insulin user. I know what it costs to make insulin. It’s the same process. It’s kinda hard to make a digestible protein with that process and make it competitive cost-wise. For example, take lactoferrin. That’s a different story. And- Mm-hmm … … as they get more efficient, will we move down the chain to more common ingredients or even supplements, too. I’ve learned, with food science, just never say never, ’cause you’ll be surprised. Someone’ll come up with something that can make a difference. Meanwhile I think the demand for high-quality protein isn’t going away. I think we need to make sure that dairy remains the key source of that, ’cause right now it certainly is. The high-protein products that are the most popular are milk protein based or whey protein based. Ted Jacoby III: Cool. Thanks, Mike. All right, guys, before we wrap up, what conferences are we going to in the next couple of months? Let’s tell our listeners where they might be able to find us. Diego, how about you? Diego Carvallo: So, we’ll have a stand at the next show in Mexico City at the end of September. It’s called Banamex Mexico City Show. Would love to see you guys there. Ted Jacoby III: Is that the one everybody refers to as FOOD TECH®? Diego Carvallo: Yes, exactly. Ted Jacoby III: Perfect. Yeah. Awesome. How about you, Josh? Josh White: The International Whey Conference in Chicago is in September, and we’ll have some people at that along with the ADPI board of directors meeting. And then shortly after as we get into October, SupplySide Global [00:30:00] is in Las Vegas, and we will be exhibiting in the ADPI section. Ted Jacoby III: Excellent. Awesome. And I will probably be joining Diego at FOOD TECH®, and then Joe and I will be heading over to Food Ingredients Europe in November. So look forward to seeing everybody there. Hey, thanks everybody for tuning in. I hope this was a educational market discussion for everybody, and look forward to seeing you guys soon. 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.

This week's Live Well Be Well Moment with Jordan Haworth, registered dietitian and gut health specialist.We delve into why cutting out gluten and dairy might not be the answer to your bloating, what the nocebo effect is doing to your digestion, and why fermented dairy could actually be one of the best things you eat.My book 'Healthy Shouldn't Be This Hard': https://www.amazon.co.uk/Healthy-Shouldnt-Be-This-Hard-ebook/dp/B0G1DHNRV5This episode is sponsored by:NOWATCH: The compassionate health tracker Connecting body and mind with unique stress recovery insights so you can live fully today.

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.