Podcasts about Dairy

This episode was recorded at the 2025 Florida Ruminant Nutrition Symposium. Panelists Dr. John Goeser or Rock River Laboratory, Inc.; Dr. Bob Kozlowski, PAS of Dairy NExT, LLC and Dr. Tom Overton of Cornell University introduce themselves and give an overview of their backgrounds. (0:10)Dr. Goeser begins with three different ways to define forage quality: energetic potential, particle size as an interaction factor, and anti-nutritional components. He asks Dr. Kozlowski if these are the hot topics for his consulting clients. (6:53)When evaluating the energy potential in feed, Dr. Goeser states there's nothing new as far as measuring the nutrient content of feeds, but capturing the nutrient digestion potential in fiber, starch, and fatty acids is an area where we could stand to make sizable strides. We've been studying fiber and starch digestion for more than 50 years, and they're still really hard to measure because nutrient digestion potential is not linear. In the laboratory, ruminal fiber digestion is measured at many different time points to create curves, but if we want to get a good handle on the energy potential in feeds, we need to take a total digestible nutrients approach.  (9:31)Dr. Goeser feels there are more similarities between laboratories in quantifying fiber digestion potential, but there is little agreement among labs for starch digestion. Research shows that seven hour starch digestion is dramatically affected by laboratory technique and starch digestion curves also vary widely among labs. Dr. Overton commends the lab for diligently working to understand these dynamics. (14:31)From a fiber standpoint, Dr. Kozlowsk states that uNDF has probably been one of the most significant improvements in the tools he has to work with. He gives an example of cows on a 45% forage diet in the Southeast and cows on a 60% forage diet in the Northeast, both with similar uNDF concentrations. Those two groups of cows perform very similarly in terms of volume, fat and protein. (18:43)Dr. Overton asks both guests for their take on feed hygiene. Dr. Goeser feels that there is at least 10 times more to learn about feed hygiene compared to fiber and starch digestibility. Merging veterinary diagnostics with commercial nutrition laboratory work shows promise for solving undesirable mold, yeast, mycotoxin and bacteria issues in feeds. In case studies, he states there is never just one issue at play; there are two or three that may have negative associative effects with one another. Dr. Kozlowski has been seeing varietal-dependent corn silage DON toxin levels in the last few years. Dairies are now looking at all aspects of the agronomy program in addition to all the other assessments of NDF digestibility and starch. (20:33)Dr. Goeser goes on to describe some work on large dairies where they're finding hidden nutrient variation and starch and protein flux that happens within a 1-2 week period that we aren't able to capture with our current sampling techniques. For dairies feeding 2,000-15,000 cows, a diet formulation is on point today, but within that 1-2 week period at the volume of feed they're going through, the diet is now out of spec. However, it's not so out of line that the cows are giving feedback in terms of components or deviation in production or intake. (30:08)On the cow side, new technologies like SCR are allowing insights into rumination dynamics, which can be applied to feed formulation. Some silage choppers now have NIR units measuring silage quality during harvest. The panelists discuss what other technologies might be on the horizon, including on-farm NIR units on front-end loaders or mixer trucks. Dr. Goeser mentions some of the challenges with these technologies, including feed moisture levels interfering with equipment and lack of trust in technologies. (34:21)The panelists close out the episode with their take-home messages. (42:03)Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.  If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll mail you a shirt.

Send us a textThis week Jon, Danielle and Tyler of Casa Ram Dairy Goats sit down and talk about the results of their lap ai session now that the kids are born.  Find out who found success, what they would do differently and if they'd consider doing it in the future.  We have merchTyler's Goats

In this week's episode of The Milk Check, we strap in for a wild ride. From tariff chaos to spring flush milk surpluses, the market is anything but predictable. Join Ted Jacoby and the team of experts as we cover key topics, including: The spring milk flush and its impact on processing plants Cream demand firming up but still long Butter market volatility and how cream shortages are affecting prices Tariffs and how they're impacting the international dairy trade Our team of experts break down the current dairy climate and offer insights on navigating these turbulent waters. Listen now to The Milk Check episode 76: Tariff talk takes dairy on a wild ride. The Jacoby Team: Brianne Breed, senior vice president, cheese trading Diego Carvallo, director, dry dairy ingredient trading Gus Jacoby, president, fluid dairy ingredients & dairy support Jacob Menge, vice president of risk management & trade strategy Joe Maixner, director of sales, dairy ingredients Josh White, vice president, dairy ingredients Miguel Aragón, director of international cheese sales, Latin America Mike Brown, vice president, dairy market intelligence Ted Jacoby III, CEO & president, cheese, butter & dry ingredients Intro (with music): Welcome to The Milk Check, a podcast from T.C. Jacoby & Company, where we share market insights and analysis with dairy farmers in mind Ted Jacoby III: Welcome everybody. It is April 11th, 2025. We've had a lot going on in the last couple of weeks. Trump initiated some tariffs, took some tariffs off, and raised some tariffs. I think we landed in various different spots when the dust started to settle, and I'm pretty sure that the dust hasn't settled yet. So, this market discussion could be completely out of date by the time we get back on Monday. I've asked a lot of my traders to join us for this discussion. My brother Gus is representing the Fluid Group and talking a little about milk and cream. We've got Diego with international sales and non-fat. We've got Brianne here to talk about cheese. We've got Joe here to talk about butter, and we've got Josh here to talk about whey, as well as Miguel to help Bri with cheese. And then we've got Mike Brown joining us. And so we're just going to go around the horn and talk about our various dairy products. Obviously, we can't avoid the topic of tariffs today. Let's start where the milk starts, and start with milk. Gus, what's going on in milk right now? Gus Jacoby: Well, we're in the middle of the spring flush. So, in areas like the Mideast, Northeast, and even areas on the Eastern Atlantic, you have some pretty long milk. But an interesting dichotomy for the discussion is that there are areas of the country that aren't so long. It's mostly areas where a lot of milk-processing capacity has been added, like the I-29 corridor up in South Dakota or down the Southwest. Those areas aren't quite as tight, but nonetheless, where it is long, for example, in the Mideast, there have been a number of plant shutdowns for periods that have made it really long for certain stretches. You add in some higher components, and you're in for some interesting times right here in the middle of April. Ted Jacoby III: So we're about a week away from Easter. Do we think things will get even longer over the Easter weekend before they maybe start to clean up a little bit? Gus Jacoby: Some plants that were down are coming back online, but not all of them, so I think you will have a little bit of both. It's hard to figure out exactly how long we'll be over Easter. But I think it's safe to say that you'll likely have enough plant shutdowns during that holiday weekend, and it'll still be ugly. Ted Jacoby III: And what about cream? Cream has been the bane of many people's existence this year, especially in the Midwest. Is it still ugly? Or is it starting to get better? Gus Jacoby: It's not as ugly as it was.

04-14-25 - WWBD - His GF Is Vegan And Now Wants To Ban Meat And Dairy From The House - His GF Wants To Move In But Her Daughter Is Allergic To His Dog - He Had A Divorce Bang w/His Wife And Knocked Her UpSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Lauren Ashley Smith joins to discuss the famous Swap-O-Rama, Napoleons bunnies and why does non-dairy ice cream exist

With uncertainty surrounding the future of the BMR market, Amy Hoy joins the show to discuss how it affects your operation and what you can do about it.

A Canadian company plans to begin drilling for precious metals in northern Wisconsin this year. A Wisconsin student is suing WIAA for not letting her play lacrosse. And, WPR's Bridgit Bowden gives us a look at how the dairy industry in Wisconsin could be impacted by President Trump's immigration policy.

Julie Kunen, Co-Lead Global Sustainability and Senior Director of Regenerative Agriculture Director, discusses what is next for Oatly and the sustainability successes and targets for 2030.   Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.  

Julie Kunen, Co-Lead Global Sustainability and Senior Director of Regenerative Agriculture Director, discusses what is next for Oatly and the sustainability successes and targets for 2030.   Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.

This week Zorba and Karl discuss the implications surrounding the recent measles outbreak, and they discuss how fruit, fiber, dairy and caffeine are linked to lower risk of tinnitus. Plus, they share a delicious recipe for a Spring Frittata.

This week Zorba and Karl discuss the implications surrounding the recent measles outbreak, and they discuss how fruit, fiber, dairy and caffeine are linked to lower risk of tinnitus. Plus, they share a delicious recipe for a Spring Frittata.

fWotD Episode 2896: William D. Hoard Welcome to Featured Wiki of the Day, your daily dose of knowledge from Wikipedia’s finest articles.The featured article for Wednesday, 9 April 2025 is William D. Hoard.William Dempster Hoard (October 10, 1836 – November 22, 1918) was an American politician, newspaper publisher, and agriculture advocate who served as the 16th governor of Wisconsin from 1889 to 1891. Called the "father of modern dairying", Hoard's advocacy for scientific agriculture and the expansion of dairy farming has been credited with changing Wisconsin's agricultural economy. He promoted the use of silos and alfalfa for cattle feed, testing for bovine tuberculosis, and raising particular breeds of cattle for milk or meat in his magazine Hoard's Dairyman. His work with the Wisconsin Dairymen's Association led to the export of Wisconsin dairy products to the East Coast and they earned national renown.As editor of his newspaper, the Jefferson County Union, Hoard defied trends of the time for small newspapers by expanding the coverage area of the paper and including a strongly voiced editorial page, which he used to advocate for improved farming practices and dairy farming. As governor of Wisconsin, Hoard established the Dairy and Food Commission—one of the first food inspection agencies in the United States—and passed a controversial, short-lived compulsory education law that required all students in the state to be taught in English as part of the Americanization process for immigrants.This recording reflects the Wikipedia text as of 00:30 UTC on Wednesday, 9 April 2025.For the full current version of the article, see William D. Hoard on Wikipedia.This podcast uses content from Wikipedia under the Creative Commons Attribution-ShareAlike License.Visit our archives at wikioftheday.com and subscribe to stay updated on new episodes.Follow us on Mastodon at @wikioftheday@masto.ai.Also check out Curmudgeon's Corner, a current events podcast.Until next time, I'm neural Ayanda.

Martyn's attempting to refine Brian's bridge playing skills at their next tutorial, but they're interrupted when Martyn discovers a hosepipe pushed through his letterbox with water pouring in. Whilst Brian helps mop up, Martyn assumes it's a protest against him being on the board of Borsetshire Water. Martyn's so upset by the damage to his expensive flooring he starts crying. Both men are embarrassed by this show of emotion, before Martyn admits that Pam has left him for their gardener. The hosepipe through the door simply tipped him over the edge. Martyn wants to call the police, but Brian proposes making enquiries first among people he knows who are loosely connected to the protest group.It's Clarrie's last day at the Dairy and she's telling Susan how much she's going to miss it. Susan reminds her it hasn't always been sunshine and birdsong, but Clarrie would still rather a bad day at work than no job at all. Helen suggests Clarrie take it easy, but Clarrie insists she won't slack off, then goes to churn ice-cream for the last time. Helen confides in Pat how awful it feels letting Clarrie go, especially seeing her so upset. They present Clarrie with leaving gifts: a knitting subscription box, Lower Loxley wine, handmade chocolates and a card signed by all their regular customers and suppliers. There are tearful hugs before Clarrie insists on getting back to the yoghurt. At the end of day, after an emotional moment with Susan, Clarrie reckons there are worse things than being made redundant, before declaring it's time to go.

The intersection of nutrition, dermatology, and skin health is an area of growing interest, yet one that remains riddled with misinformation and oversimplified claims. The influence of dietary patterns, specific nutrients, and lifestyle factors on conditions such as acne, eczema, psoriasis, and skin aging has been widely debated, with varying levels of evidence supporting different interventions. While some nutritional strategies may play a role in optimizing skin health, the challenge lies in distinguishing practical, evidence-based approaches from overstated or anecdotal claims. A significant issue in this space is the naturalistic fallacy—the belief that diet alone can replace medical treatments, or that conventional dermatological interventions should be avoided in favor of “natural” approaches. This has led to widespread vilification of certain foods, such as dairy, gluten, and sugar, despite a lack of strong supporting data. Similarly, supplements and probiotics are often promoted with broad claims, while their actual efficacy is highly context-dependent—varying based on individual nutrient status, disease severity, and baseline dietary intake. In this episode, Dr. Thivi Maruthappu, a consultant dermatologist and researcher in nutritional dermatology, joins Danny Lennon to explore the current state of evidence in this field. Guest Information Dr Thivi Maruthappu MA PhD FRCP ANutr is a consultant dermatologist, nutritionist and leading researcher. As the UK's first and only dual-qualified dermatologist and nutritionist, her pioneering expertise bridges the gap between diet and skin health. Dr Thivi continues to work in the NHS and has her own practice based at London's renowned Cleveland Clinic. Dr Thivi studied Medicine at Oxford University and completed Dermatology training in London. She undertook a PhD to understand the links between our skin and internal health and this research featured in top tier scientific journals. She is one of a handful of dermatologists to have completed training in severe eczema and psoriasis during a fellowship at St John's Institute of Dermatology, London and achieved a Certificate in Nutrition Science from Stanford Medical School, USA. Timestamps [02:52] Start of interview [03:37] Dr. Maruthappu's background and expertise [05:57] Sunscreen and skin health: myths and facts [12:15] Effective skincare ingredients [16:07] The role of nutrition in skin health [20:25] Dairy and skin conditions [24:10] Collagen supplements: do they work? [27:45] Probiotics for skin health [31:35] Research outcomes and challenges [35:20] Practical applications in clinical practice [43:05] Key ideas segment (premium-only) Related Resources Join the Sigma email newsletter for free Subscribe to Sigma Nutrition Premium Enroll in the next cohort of our Applied Nutrition Literacy course Dr. Maruthappu's website

Do dairy farms have to go big to survive? The Marcoot Family started a creamery and no longer have liquid milk to sell. ....Also the best Smoked Gouda I have ever tasted 

Dr. Drackley begins with an overview of his presentation at the 2025 Florida Ruminant Nutrition Symposium, focusing on the NASEM requirements for pre-weaned calves. He mentions some differences in energy and protein requirement calculations compared to the NRC system, as well as increased vitamin E recommendations and a more biologically based factorial approach to calculating mineral requirements. (5:59)Dr. Overton notes that milk replacements can be formulated differently to account for changes in mineral or vitamin requirements. In herds that feed whole milk, is there any reason to think about supplementing those calves? Dr. Drackley suggests that Mother Nature may have been smarter than us all along, as the composition of whole milk matches very well with the nutrient requirements of calves. (9:43)Dr. Lundquist asked what the impetus was for the increase in vitamin E requirements. Dr. Drackley refers to a series of studies examining the role of vitamin E in immune function that have shown the previous requirements were too low to achieve optimum health outcomes. Many dairies give a vitamin injection after birth to help boost young calves. (11:45)The panel discusses improved colostrum feeding efforts and the variation in successful passive immunity that still exists in the industry. (13:51)Scott asks Dr. Overton what gaps he sees in calf nutrition from his Extension specialist perspective, and he suggests that best management for weaning is still a big topic. Dr. Drackley agrees this is an area that needs some attention. He feels the industry is doing better on the baby calf side by feeding more milk, but then that almost makes weaning more difficult because people are not changing their mindset about how to step calves down from milk or what age to wean calves. (16:39)For people feeding more milk than the traditional 1.25 lbs of solids, Dr. Drackley recommends extending weaning time to eight instead of six weeks. He also recommends at least one step down in the amount of milk, which could be a week of feeding just once a day. Calf starter formulation and quality are also critical. Research shows that providing a small amount of forage, preferably grass hay or straw, before weaning is beneficial for buffering and rumination. (18:47)Dr. Overton asks about the research gap in our understanding of transition cow management and how that impacts the calf in utero and after birth. The panel discusses heat stress and season of birth impacts on calf growth and first lactation performance. (26:08)The panel wraps up with their take-home messages. Discussion includes pelleted versus texturized starters, sugars in a starter to promote rumen development, the value of increasing the quality and quantity of calf nutrition, the thermoneutral zone in baby calves, and outsourcing calf raising.  (33:10)Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.  If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll mail you a shirt.

In this episode of The Dairy Podcast Show, Dr. Adrian Barragan, from Penn State University, discusses essential strategies for workforce management with a focus on animal health training. He emphasizes the challenges of effective personnel training, from ensuring workers understand the "why" behind certain tasks to building a positive, supportive work culture. Tune in for practical tips on creating a skilled, knowledgeable workforce, available on all major platforms!"Training people on the job is good, but the key challenge is ensuring they understand why they do things, not just how to do them."Meet the guest: Dr. Adrian Barragan is an Associate Research Professor and Extension Veterinarian at Penn State University. His role combines research with hands-on consulting, focusing on improving dairy cattle health and production. Dr. Barragan holds a PhD in Veterinary Medicine from The Ohio State University and a Master's degree from the same institution. He also earned his DVM from the National University of La Plata in Argentina.What you'll learn:(00:00) Highlight(01:28) Introduction (05:28) Personnel training (09:52) Training challenges (15:48) Communication barriers & solutions (22:08) Farm community (27:18) Training effectiveness (38:31) Final three questionsThe Dairy Podcast Show is trusted and supported by innovative companies like: SmaXtec* Adisseo* Priority IAC- Scoular- Protekta- Natural Biologics- Berg + Schmidt- dsm-firmenich- AGRI-TRAC- AHV- ICC- Volac

In this episode of The Moos Room, Brad is back from sunny Florida (and into a snowy Minnesota) to dive into the world of AI in agriculture—and no, we're not talking about artificial insemination. Brad shares his recent experience experimenting with AI-generated audio content and how tools like Google's NotebookLM are changing the way we interact with research.From cow monitoring and health alerts to feeding behavior, milk yield forecasting, and even employee training, artificial intelligence is already showing up on farms in more ways than we might realize. Brad covers the opportunities and challenges AI brings to the dairy world, including data integration issues, false alarms, and maintenance headaches. He also highlights exciting tools like Cattle Care and Cattleytics that are pushing dairy efficiency and management forward.Whether you're AI-curious, skeptical, or somewhere in between, this episode explores what AI can do with human intelligence—not instead of it.Cattle-Care AI Video MonitoringCattleyticsQuestions, 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 

On this episode, Kyle (X:@Sonny_108/BS:@Sonny108) and Taylor (X/BS:@DynastyPickups) discuss the torpedo bat craze, extension palooza, injuries, prospect promotions, Edouard Julien as a drop candidate, and their week 1 recommendations including Jake Mangum, Gavin Sheets, Tim Tawa, and Blade Tidwell. Topics Discussed:Torpedo Bats - 1:51Recent News and Notes - 8:45Prospect Promotions - 28:32Jake Mangum - 43:31Gavin Sheets - 48:44Tim Tawa - 54:01Blade Tidwell - 1:00:16Eduoard Julien - 1:05:57Recommendation Rankings - 1:08:47*Send us an email to dynastybaseballpickups@gmail.com to have your question answered on a future episode of the podcast*

Dr. Gidon Eshel discusses the dietary choices that promote optimal health for both the body and the planet. Learn what to eat and avoid for a sustainable and healthy lifestyle. #SustainableEating #PlanetaryHealth #OptimalDiet

On this episode, Kyle (X:@Sonny_108/BS:@Sonny108) and Taylor (X/BS:@DynastyPickups) discuss the torpedo bat craze, extension palooza, injuries, prospect promotions, Edouard Julien as a drop candidate, and their week 1 recommendations including Jake Mangum, Gavin Sheets, Tim Tawa, and Blade Tidwell. Topics Discussed:Torpedo Bats - 1:51Recent News and Notes - 8:45Prospect Promotions - 28:32Jake Mangum - 43:31Gavin Sheets - 48:44Tim Tawa - 54:01Blade Tidwell - 1:00:16Edouard Julien - 1:05:57Recommendation Rankings - 1:08:47*Send us an email to dynastybaseballpickups@gmail.com to have your question answered on a future episode of the podcast*Consider subscribing to the new Prospects Live website (⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.prospectslive.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠), starting at just $5 a month, to get access to amazing tools and content such as:PLive+ Peak ProjectionsTop 1300 Dynasty Rankings (with Auction Values and League Analyzer)Top 600 Prospect RankingsOpen Universe RanksTrade Analyzer and Trade MatchmakerFYPD ADPTop 20 team scouting reports with added fantasy contextDaily sheets (including for Spring Training and College)Private discord channels for tier 70 and up.Additional written and audio content, including more from us! Also check out the Fantasy Baseball Discord to interact with us and many other great fantasy/dynasty/prospect minds (⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://discord.gg/fantasybaseball)⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Finally please rate and review the podcast and follow us on X and Bluesky if you have not done so already as that would really help us out.

Hello you fine folk.A big thank you and welcome to our new Patreon members: Frosty Fox, Louise Peterkin, Aunty Mary from The Dairy, Terry Cross, Tom Roe, Deborah Shields and Lindorfan.Welcome one, welcome all, and of course, a broader thank you and collective mulled cider hug to all those who support us and make the pod possible.So, on your CV...you've written the following:Clarrie-Fication : Momma Grundy sees through The Bull shit.For The Chop? : Jolene has Freddie by the googlies.Carnivore Pleasures : Has Rochelle convinced Vince?Produced by Matthew WeirBecome a beautiful patron of The Cider Shed and receive early ad-free episodes and our exclusive Patreon-only midweek specials. It really REALLY helps us out.https://www.patreon.com/thecidershedTo help us out with a lovely worded 5 star review hit the link below. Then scroll down to ‘Ratings and Reviews' and a little further below that is ‘Write a Review' (this is so much nicer than just tapping the stars

This week, we talk about Harvest, the farming game from Keymaster Games, publishers of PARKS.  In this game, you are trying to farm and harvest your fields as often as possible.  It's a worker placement that can be soloed by playing against Gairy, the Dairy cow. Harvest (BGG, Keymaster Games)

In this episode of DairyVoice, host Mike Opperman talks with Corey Geiger, dairy economist with Co-Bank. They discuss the state of the dairy markets, tariffs, China, and what to look for going forward.

In this episode, we chat about our new dairy cow, Georgie, adjusting our lives around milking her, why we age the beef for our harvest classes in the walk-in for 30 days, and then we finally get into the stages of pertussis.   Timestamps/Topics for Episode 106: 0:00 Intro & our new dairy cow, Georgie 12:55 Difficulty of milking twice a day 16:03 Weight on a dairy cow & Georgie being so chill 22:24 Get a cow for the health of your pigs 25:08 Our classes: Dry aging beef & zero trim from beef butchery 28:11 Our beef classes are really cookery classes 33:37 You will see the kill during our classes 38:12 Back to our experience with whooping cough 41:00 Hypocrisy and fear changing beliefs 46:05 Take the rational approach and do your own research 48:58 St Thomas' ideas on humans as the rational animal 52:00 Don't go hunt down your neighbors because they got you sick 55:19 There are three stages in Pertussis   Links for Episode 106: Mommy Diagnostics (The Art of Taking Care of Your Family) by Shonda Parker. https://a.co/d/ah1BOlc Vitamin C for Whooping Cough by Dr. Suzanne Humphries https://deeprootsathome.com/vitamin-c-for-whooping-cough-by-suzanne-humphries-md/   Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class: Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/ Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 sign-up fee. Or purchase an Annual membership for $189.49/year with no sign-up fee, saving you $50.38. Farmsteadmeatsmith.com/membership/

Fernglen Farm is a family affair helping people learn more about the benefits of sheep milk, while finding new ways to balance the hardships of farming on Wairarapa's coast. You can find photos and read more about this story on our webpage, here.Go to this episode on rnz.co.nz for more details

"Seven with Kevin" featuring Illinois Farm Bureau Executive Director of Governmental Affairs and Commodities Kevin Semlow.  U.S. Senator Tammy Duckworth discusses her recent visit with the St. Clair County Farm Bureau. Talking Illinois Ag Leadership Foundation with Program Director Mellisa McMillan and Class of 2025 fellow Jean Brokish.

In this Episode Derry Breaks down 3 principles to avoiding burnout. From Self-Awareness, to Working Genius to Sabbathing Well this episode has it all! Derry's take on Vacationing is worth the entire episode.

(Apr 3, 2025) Dairy farms across New York are feeling the tension as immigration enforcement ramps up; we hear from students about what they think of Gov. Kathy Hochul's plan to prohibit smartphone use during the school day; and we speak with the head of the Adirondack Sky Center in Tupper Lake about the recent addition of two artifacts from old NASA space programs to its collection.

(Apr 3, 2025) The detention of seven employees from a Jefferson County dairy farm is sending a chill through the dairy community. We talk with farmers and ag experts about the Trump Administration's immigration crackdown and the farmers' need for legal, year-round workers. Also: Border Czar shed some new light and raised new questions about those detentions in a local interview.

Hill Valley Dairy, a family-run cheese company from East Troy, Wisconsin, is bringing its farm-to-table experience to Milwaukee with their newest cheese bar.​ Charitee Seebecker asks "what’s a cheese bar​"? ​ Cheesemaker Ron Henningfield shares how their cheese bar offers a unique space for people to gather, learn, and enjoy high-quality, locally made cheese​.Another windy day today after a stormy night in Wisconsin. Stu Muck updates us on what geography was impacted overnight, and what to expect today.Liberation Day happened Wednesday when the president signed into effect a 10% tariff on ALL global trade partners. Agricultural organizations, commodity groups and elected officials all reacted. Pam Jahnke highlights comments from Zippy Duvall, President of the American Farm Bureau, on their hopes for a speedy resolution to trade disputes. Ethan Allan from the National Cattlemen's Beef Association says that U.S. beef has been discriminated against globally for years. He cites tariff's U.S. beef incurs from Brazil, Uruguay, Vietnam and Thailand. He says beef producers hope this helps open avenues so U.S. beef can compete with Australia. There's also the overhanging issue of penalties against foreign built vessels that bring goods to the U.S.. Mike Davis has an update on that financial measure and its impact on agriculture. Bryce Windecker, dairy risk manager for EverAg, joins Pam Jahnke from his dairy in upstate New York. Dairy markets are anxious about starting trade on Thursday. Windecker says the U.S. is still the cheapest dairy source, but we're sitting on higher supplies of cheese and dairy ingredients. One area to watch may be an outbreak of hoof and mouth disease in Slovakia impacting about 4,000 animals so far.See omnystudio.com/listener for privacy information.

In this episode of The Dairy Nutrition Blackbelt Podcast, Dr. Elliot Neto from Kemin Industries, discusses the critical role of amino acids in dairy nutrition, emphasizing the importance of optimizing amino acid balancing and rumen-protected amino acids through advanced product technology. He explains how particle size, nutrient delivery, and bioavailability impact milk production, feed efficiency, and sustainability. Learn how innovative solutions can fine-tune amino acid delivery for maximum success in your dairy operation. Tune in now on all major platforms!"The combination of particle size and retention time is crucial to ensure the product bypasses the rumen and releases the amino acid at exactly the right location."Meet the guest: Dr. Elliot Neto is the Ruminant Technical Services Manager at Kemin Industries, bringing decades of expertise in dairy cattle nutrition. He earned his Ph.D. in Animal Science from Newcastle University, where he also completed postdoctoral research in Animal Nutrition. With over 20 years of global experience in the feed and animal health industries, Dr. Neto has held key technical and research roles across Europe, North America, and Brazil.Click here to read the full research article!What will you learn: (00:00) Highlight(01:17) Introduction(02:29) Amino acids(05:22) Feed efficiency(06:34) Rumen transit time(08:40) Effective amino acids(10:47) Nitrogen excretion(14:15) Closing thoughtsThe Dairy Nutrition Blackbelt Podcast is trusted and supported by the innovative companies:* Adisseo- Evonik- Kemin- Virtus Nutrition- Volac- Zinpro

Illinois Comptroller Susana Mendoza talks food assistance and access following a check presentation in a Chicago neighborhood earlier this week.  FarmWeekNow's Rhiannon Branch details weather conditions in southern Illinois and previews the CropWatcher season. Illinois Farm Bureau Director of Business and Regulatory Affairs Bill Bodine provides says landowners continue to hear from wind and solar developers.IFB Director of Commodity Programs and Food Systems Tasha Bunting provides a monthly update.  

Meet Hayley and Stephanie Painter, the dynamic sister duo behind Painterland Sisters, an organic Skyr yogurt brand that's bringing transparency, nutrition, and real farm flavor to shelves across the country. Raised on their family's fourth-generation regenerative dairy farm in Northern Pennsylvania, Hayley and Stephanie launched their brand with a bold vision: to connect consumers directly with American farmers while offering a nutrient-dense product that tastes as good as it does good.In this episode, they chat with Elizabeth about how growing up barefoot on the farm shaped their values, why regenerative farming is the future of food, and how they went from hand-labeling yogurt in their 20s to selling over 6 million units. You'll also hear how they balance sisterhood and business, why they refuse to follow food trends, and what's next for this mission-driven brand. Episodes Here Say Hi To Elizabeth and Purely Elizabeth: Website | InstagramPainterland Sisters Yogurt: WebsiteMentioned: evanhealy Fishwives 

Join co-hosts Michael Sorg, Katie Dudas, and Dave Podnar as they get geeky and awesome with this week's wild ride of tech, pop culture, and AI-fueled adventures.

We learn about Looking for Lincoln and the Abraham Lincoln National Heritage Area with Executive Director Sarah Watson, Executive Director and Program Manager Heather Feezor.An Illinois Ag in the Classroom update from Kevin Daugherty.Previewing the Midwest Horse Fair with Teri Giannetti.

Dr. Hansen's lab conducted several in vitro experiments where choline chloride was supplemented to beef embryo culture media for the first seven days of embryonic development. Calves resulting from the choline-supplemented embryos were consistently 17-20 kilograms heavier at weaning. In the feeding experiment presented at the Florida Ruminant Nutrition Symposium, Dr. Sagheer fed rumen-protected choline to beef cows one day before AI through seven days post-AI, spanning ovulation, fertilization, and the first seven days of embryo development. In contrast to the in vitro studies, calves born to cows supplemented with choline during the peri-conception period were lighter at weaning than control calves. The panel discusses potential mechanisms of action for these results, including choline's role as a methyl donor potentially impacting the epigenetic programming of the embryo.

In this episode of The Dairy Podcast Show, Tom Nauman, Dairy Nutrition and Technical Services Manager at The Wenger Group, explains what microbiology nutrition is, the role of Smartbacteria, how they support digestive efficiency, and why trusting microbiology-driven concepts is key to improving cow health and performance. Listen now on all major platforms!"When we talk about microbiology nutrition, we're talking about making the most of what specific bacteria can do to enhance what's going on in the cow's rumen."Meet the guest: Tom Nauman is the Dairy Nutrition and Technical Services Manager at The Wenger Group, bringing over 40 years of experience in dairy nutrition. A graduate of Delaware Valley College, he has spent decades optimizing dairy feeding strategies and advancing technical services in the industry.What you'll learn:(00:00) Highlight(01:37) Introduction(04:18) Technical services explained(08:56) Smartbacteria in dairy(10:21) Feeding smart bacteria(11:37) Managing rich diets(18:19) Monitoring nutrition(19:34) Final three questionsThe Dairy Podcast Show is trusted and supported by innovative companies like:Priority IAC* Adisseo- Scoular- Protekta- Berg + Schmidt- dsm-firmenich- AGRI-TRAC- AHV- SmaXtec- ICC- Natural Biologics- Volac

Did you like this episode? Send us a text message and share your thoughts!In this episode of Cow-Side Conversations, Kendra Nissley of Jubilee Dairy in Dauphin County, Pennsylvania wraps up Women's History Month by sharing about her journey on the farm and trying to find a sense of balance in it all. While farming and family often go hand in hand, it can be challenging to prioritize your children, your marriage and your own needs when the day-to-day responsibilities on the farm are so demanding. Kendra reflects on some intentional decisions she and her husband, Jeff, have made in their journey to invest in employees, navigate the transition process between generations, and rely closely on outside experts – or as she says, “heroes” – to help them finetune the details and execute new plans.From sustainability projects and boosting pounds of butterfat to a value-added cheese business and grants that help them save money, Kendra opens up about lessons they've learned along the way. She says it's a neverending balancing act and an ongoing process of asking their family: How can we steward this farm so we farm it and it does not farm us?”

Dairy Cow Culling Research InsightsIn this episode of The Moos Room, Brad takes a break while guest hosts Emily and Joe dive into a recent research study from the University of Minnesota on dairy cow culling. The study, spanning 14 years of data, compares Holstein and crossbred cows, uncovering key insights about the reasons for culling and its economic impact.Did you know that dairy cows make up 10% of the U.S. beef market? In this episode of The Moos Room, guest hosts Emily and Joe break down a new University of Minnesota study analyzing 14 years of dairy cow culling data. The study compares Holsteins and crossbred cows, revealing key factors that influence culling decisions, market value, and farm profitability.What You'll Learn:✅ Why cows are culled (poor reproduction & mastitis top the list) ✅ How cull cows impact the beef market and farm revenue ✅ Which cows bring in the most money—Holsteins vs. crossbreds ✅ How seasonal trends & lactation cycles affect cull value ✅ The future of dairy genetics—is a shift toward dual-purpose cows coming?This episode challenges the traditional view of dairy culling and explores how breeding, management, and market trends are shaping the future of dairy farming.Valuing Cull CowsReasons for disposal and cull cow value of Holstein cows compared with Holstein, Jersey, Montbéliarde, Normande, and Viking Red crossbred cowsQuestions, 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 April 2. We are getting an in-field perspective from an agronomist expert on the opportunities with microbial nitrogen. Dairy Stream host Joanna Guza and guest Rick Molenaar discuss gene-editing microbes, current advancements in microbial nitrogen, research, precision agricultural equipment and the future of nitrogen fertilizer management. Special thanks to Pivot Bio for sponsoring this episode. About the guest Rick Molenaar is a regional agronomy lead for Pivot Bio. He is an agronomy professional with a proven track record of success in leading field agronomist teams, conducting on-farm trials of pre-commercial biological products, and collaborating with land grant universities. His expertise spans Midwest row crop production, where he utilizes agriculture-based GIS programs to develop innovative variable rate maps for seeding, fertility, liming, and manure application, optimizing both crop yield and sustainability.  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. 

Hi there! Happy Saturday. Here are our top local stories for Saturday, March 29. Find the complete articles and much more – including our Spring Sports magazine – in today's paper and online at https://www.iolaregister.com/.

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 2924: Drinking soy milk is not only safe but may offer several health benefits, including reducing inflammation, lowering bad cholesterol, and even protecting against certain cancers. Concerns about soy affecting thyroid function or hormone levels are largely unfounded for most people, though those taking thyroid medication should avoid consuming soy around the same time as their dose. If soy milk works well for digestion and fits your lifestyle, there's no reason to avoid it, enjoy it as a nutritious alternative to dairy. Quotes to ponder: "Consuming soy milk, tofu, soybeans, and so on is perfectly fine for most folks. It may actually prevent many chronic diseases like certain forms of cancer, and cardiovascular disease, and protect the health of the brain." "Soy may have these health benefits because it contains compounds called isoflavones, thought to reduce inflammation in the body." "Consuming soy products does not lead to thyroid problems, but for those that have a diagnosed thyroid condition and are taking medications for it, it is wise to avoid consuming soy-based foods around the same time you take your thyroid meds." Learn more about your ad choices. Visit megaphone.fm/adchoices

**Today's Halacha is dedicated f or the refuah and haslacha of Ronnie, Sharon, Eli and all the children of CARE** The Shulhan Aruch (Siman 452) rules that one may Kosher utensils for Pesah with Ha'agalah, even if they were used in the last twenty-four hours, so long as he does so before the fifth hour on Ereb Pesah. However, Maran continues (452:2) and adds that one should not dip a meat and milk utensil together into the same Ha'agalah water, if they were both used within the last twenty-four hours. The reason is that the meat and milk flavor absorbed in the spoons will be extracted in the boiling water and combine there to form a prohibited taste. If one of the utensils had a Pagum (impaired) taste, i.e. it was not used in the last day, then it is permitted to dip both utensils together. In the event one did dip both utensils together, it is permitted, B'divavad, after the fact. ------- Technically, a non-Jew may dip the utensils in the Ha'agalah vat, as long as a knowledgeable Jew is supervising. However, the Yalkut Yosef cites the Kav Hayashar that according to the Kabbalah, when one purges his utensils of Hames, he is actually purging his soul from sin, and therefore it is preferable that he does it himself. ------- Hacham Yishak Yosef emphasizes in Yalkut Yosef that there is no reason to be stringent and not rely on Ha'agalah. It is perfectly legitimate and restores utensils to a complete Kosher for Pesah status. Therefore, there is no reason to go out and buy new utensils for Pesah instead of Koshering the old ones. SUMMARY 1. One should not Kosher meat and milk utensils simultaneously unless at least one of them is "Eno Ben Yomo"-hasn't been used in twenty-four hours. If one did so, it is permitted B'divavad. 2. One should preferably dip his own vessels into the boiling water, and not use a non-Jew. 3. Koshering utensils with Ha'agalah is L'chathila.

For nearly a century, scientists believed we had discovered ALL of the essential fatty acids the human body needs. But what if they were wrong? Stephanie Venn-Watson, a veterinary epidemiologist and longevity researcher, joins Dave to reveal a groundbreaking discovery—a newly identified essential fatty acid, C15, that may hold the key to healthier aging and even longer lifespans. Originally uncovered in an unlikely place—U.S. Navy dolphins that were outliving their wild counterparts by decades—this forgotten fat is now shaking up the scientific community. So why hasn't anyone told you about it?? Decades of misguided dietary advice stripped this crucial nutrient from our food system, leaving an entire generation unknowingly deficient. Even worse, pregnant women have been some of the MOST hurt from this cruel change to our modern diet. Now, cutting-edge research is proving that C15 plays a critical role in cellular stability, mitochondrial function, and total mental health. What You'll Learn in This Episode: • The first new essential fatty acid discovered in nearly 100 years—and why it matters • How dolphins led to one of the BIGGEST breakthroughs in human nutrition • Why the removal of C15 from our diets is accelerating aging • The surprising connection between C15 and mental health • How this “missing” fat could outperform some of the biggest longevity drugs today! • What foods naturally contain C15—and should you supplement it? *** Get 15$ off Fatty15 at www.fatty15.com with code: DAVE *** SPONSORS Puori | Visit https://puori.com/dave and use code DAVE for 20% off.Calroy | Head to https://calroy.com/dave for an exclusive discount. Resources: • Dave Asprey's New Book - Heavily Meditated: https://daveasprey.com/heavily-meditated/ • Fatty15 Instagram – https://www.instagram.com/fatty15/ • Fatty15 Website: www.fatty15.com • 2025 Biohacking Conference: https://biohackingconference.com/2025 • Danger Coffee: https://dangercoffee.com • Dave Asprey's Website: https://daveasprey.com • Dave Asprey's Linktree: https://linktr.ee/daveasprey • Upgrade Collective – Join The Human Upgrade Podcast Live: https://www.ourupgradecollective.com • Own an Upgrade Labs: https://ownanupgradelabs.com • Upgrade Labs: https://upgradelabs.com • 40 Years of Zen – Neurofeedback Training for Advanced Cognitive Enhancement: https://40yearsofzen.com Timestamps: 00:00 – Intro 00:34 – Meet Dr. Stephanie Venn-Watson 00:46 – Discovering C15 in Navy Dolphins 01:58 – Challenges and Skepticism 04:21 – Scientific Validation and Research 06:59 – C15's Impact on Human Health 27:43 – Big Data, AI, and Longevity Research 36:08 – C15 as a Longevity Nutrient 42:14 – The Navy's Role in Fatty 15 43:03 – Epigenetic Aging and Lifespan 44:51 – Nutritional Guidelines and C15 Deficiency 50:41 – Mental Health and Endocannabinoids 51:33 – Dairy, Fats, and Nutrition History 56:38 – Fatty 15 in Skincare and Supplements 01:03:58 – Regulatory Changes in Nutrition 01:11:26 – Gender Differences in Fatty Acids See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

#167: Today's Ask The Everygirl question is: "Can you explain the pros and cons of all the different types of milk? Between almond, oat, and dairy, I am so confused about what is the healthiest milk to add to my coffee.” Josie breaks down the pros, cons, and misconceptions about every popular milk option, the best milk for your goal (such as high-protein or lowered blood sugar) and walks you through her routine (including the best brands, what to order at coffee shops, and a hack to get an organic option for $3).For Detailed Show Notes visit theeverygirlpodcast.com Hosted on Acast. See acast.com/privacy for more information.

Today, I am blessed to sit down with Dr. Stephanie Venn Watson, a veterinary epidemiologist and author of "The Longevity Nutrient: The Unexpected Fat That Holds the Key to Healthy Aging." They discuss the critical role of the saturated fat C15 (penta acid) in cellular health and its implications for metabolic diseases like fatty liver disease. Dr. Venn Watson emphasizes the importance of maintaining adequate C15 levels, which are often found in full-fat dairy and certain fish. The episode also touches on the potential downsides of fish oil supplements and the significance of gratitude in health and longevity. You'll Learn: Importance of saturated fat C15 (penta acid) in cellular health Role of C15 in preventing nutritional deficiencies and cellular fragility Impact of modern dietary trends on fat consumption and metabolism Benefits of full-fat dairy as a source of C15 Research findings linking C15 deficiencies to metabolic diseases, particularly fatty liver disease Dietary sources of C15 and their significance for health Discussion on the development of a C15 supplement for optimizing levels Concerns regarding the consumption of fish oil supplements and their stability Emphasis on whole food sources of omega-3s over concentrated supplements The role of gratitude in health and personal reflections on research and public health

This episode was brought to you by LAUREL MOUNTAIN SOAPS Get farm fresh goat milk soaps, deodorants, beard balms and more! Use Coupon Code "Homesteady12" for 12% OFF Your Purchase at Laurel Mountain START YOUR HOMESTEAD DAIRY OPERATION BECOME A HOMESTEADY PIONEER CHECKOUT OUR CONTRIBUTORS KELSEY YouTube.  @RoughandTumbleFarmhouse  Blog: www.roughandtumblefarmhouse.com Family Milk Cow Podcast: www.familymilkcowpodcast.com Instagram: https://www.instagram.com/roughandtumblefarmhouse Facebook: https://www.facebook.com/roughandtumblefarmhouse SHAWNA Website: https://www.heritagespringsfamilyfarm.com/ Instagram: https://www.instagram.com/heritage_springs_/ Facebook: https://www.facebook.com/HeritageSpringsFarmstead/ Tiktok: https://www.tiktok.com/@farmershawna?_t=ZT-8twbKu9kzEs&_r=1 VOTE FOR YOUR FAVORITE ANIMALS HERE https://www.thisishomesteady.com/cow-vs-goat-throwdown/ Learn more about your ad choices. Visit megaphone.fm/adchoices

0:35 The real Dr Mike 3:20 Finding protein during travel 5:15 Genius shot introduction 7:12 The taste 9:41 The flavors 12:20 BLG protein explained 22:17 Price 24:55 Use cases 35:35 Protein soda 40:00 Dairy and lactose