Podcasts about Dairy

348: Does dairy love you back… or is it low key sabotaging your skin, gut, and sinuses? Today I'm sharing my very personal, very real journey with dairy, from going fully dairy free during my worst gut struggles to slowly rebuilding tolerance with cultured options like Greek yogurt. I'm breaking down why some forms, like stretchy melty cheeses, still wreck me, while others work beautifully, and why fat content has suddenly changed the game for my body. We're talking mucus, breakouts, lactose vs intolerance, A2, raw milk, portion size, and why this doesn't have to be an all or nothing conversation. Your body changes, your digestion evolves, and what worked three years ago might not work today. If you've ever said “dairy just doesn't sit right with me,” this episode might help you figure out why. Topics Discussed: → How dairy has affected me over the years → How to introduce diary into your diet → Why some cheese can cause issues others don't → It's not all about ingredients but the process  → Is raw dairy REALLY ok and why I stopped drinking it → Sheeps milk, goats milk, and A2 dairy  → Why it's not an all or nothing approach when it comes to consuming dairy 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.  Timestamps: → 00:00:00 - Introduction  → 00:03:51 - Dairy experimentation  → 00:07:29 - Feta cheese  → 00:10:06 - Raw dairy + gut health  → 00:11:41 - Fat content  → 00:17:53 - Personal experience  → 00:21:06 - Portion size  Sponsored By:  → Pique Life | https://piquelife.com/digest for up to 20% OFF and a free starter kit → LMNT | Get your FREE sample pack with any LMNT purchase at https://drinklmnt.com/DIGEST Further Listening: → Non-Dairy Milk Brand Reviews | BOK 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

You can find Tristan on Facebook either under Tristan Swarts or Doing it Wrong Dairy with combined over 400,000 followers! He's not afraid to do things differently. He shares his story of farming in Missouri, owning a wheat harvest crew, and moving to Wisconsin to start his own dairy!Resources Mentioned:Common Sense Livestock Feeding - Michael J. MehrenCheck out ⁠⁠⁠⁠⁠⁠www.pharocattle.com⁠⁠⁠⁠⁠⁠ for more information on how to put more fun and profit back into your ranching business! As always, check us out at Ranching Returns Podcast on Facebook and Instagram as well as at ⁠www.ranchingreturns.com⁠.For Ranching Returns shirts, hats, and sweatshirts check out https://farmfocused.com/ranching-returns-merch/To get more information on how Ambrook can benefit your operation, check out ambrook.com/ranchingreturnsTo learn more about virtual fencing, visit https://www.nofence.com/

Production is steady. Prices dipped. But nearly 5 million birds are gone – and migration season is just getting started.BEEF: Harvest rose to 541K head, but we're still running well behind last year. Middle meats are inching higher, especially strips, while chucks soften and grinds slip again (for now). Production isn't growing. Plan accordingly.POULTRY: Production is up 2% year over year, but the early-year price run just stalled. Wings, breasts, and tenders dipped slightly. Meanwhile, avian flu hit hard again, and spring migration could make things interesting.GRAINS: Soy oil is moving higher for a second straight week, surprising given the supply. Corn slipped back, wheat flat. Right now, soy has the spotlight.PORK: Bellies climbed again to $138 and still look headed higher. The rest of the complex is steady and balanced. Nothing dramatic… yet.DAIRY: Dairy has direction. Block jumped, butter keeps recovering, barrel ticking up. Momentum is building.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Beef is tight. Bellies are climbing. Birds are under watch. The seasonal shift may bring more than warmer weather.BEEF: Production is down 10% YTD, with last week at just 516K head. The smallest herd in 75 years keeps supply tight as spring demand builds. Strips and ribeyes look ready to lead a March run – and thin meats may feel it first.POULTRY: Production is up 2%, but hatch rates under 79% raise questions. Wings dip while breasts hold steady. Thirteen new avian flu cases hit 550K birds – just as migration ramps up.GRAINS: Soy keeps climbing on export deals and biofuel demand. Corn and wheat stay stuck. Three weeks into the rally, and now we see if it has legs.PORK: Bellies jumped to $146, nearing $150 faster than expected. Bacon will follow, and elevated pricing could stick into summer. The rest of pork remains a value, but for how long?DAIRY: Barrel up 5. Block up 6. Butter up 7. Dairy is clearly moving higher, and it doesn't look finished yet.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

What if the reason your macros “aren't working” has nothing to do with willpower and everything to do with hormones and timing? We pull back the curtain on why calories and macros alone can't fix metabolism and show how insulin, cortisol, leptin, and ghrelin actually drive fat loss, energy, sleep, and cravings. This is a practical, science-grounded guide to turning off food noise, restoring trust in hunger, and building true metabolic flexibility.We start by reframing food as information, not numbers. You'll learn how frequent eating keeps insulin high, why rigid targets ignore daily shifts in stress and sleep, and how front-loading meals with daylight supports digestion, glucose control, and nighttime repair. We detail the signs you're stuck as a sugar burner—hangry spells, energy crashes, 2 a.m. wakeups, and weight loss resistance—and outline simple moves to stabilize blood sugar: pair carbs with fiber and fat, stop snacking, walk more, and eat outside to harness natural light's metabolic benefits.Then we wade into the dairy paradox. Despite its low glycemic label, dairy is highly insulinogenic—especially low-fat forms—often stalling fat loss and inflaming hormone issues when used as a “high-protein” shortcut. We discuss why overdoing protein can also keep insulin elevated, and how to find your personal protein sweet spot while using whole foods, fiber, and healthy fats to raise natural GLP-1 and deepen satiety. Along the way, we highlight tools and habits that build resilience: CGMs or photo logging for insight, minerals for mitochondrial function, and restorative movement to calm cortisol and unlock fat-burning.To get notified as soon as groups open up and other updates sign up/subscribe here:https://stacy-baker.mykajabi.com/opt-in-9cffc5f4-f006-4adb-a0a7-6c33a0698b4bResources mentioned:Ketone and Blood Sugar Testing MasterclassKetone TestingRa Optics (Code DRSTACYND) blue light blockersHigher Dose (my FAV sauna blanket with low to no EMF) code DRSTACYCGM *2 months free with code DRSTACYStructured/Living Water *code DRSTACYSpring Aqua (my FAV water system) To work one-on-one with me, you can apply HERE!For more from me, follow me on IG @dr.stacy.ndEpisodes Mentioned: Cravings/HungerFat StorageThis information is just that; information only - not to be taken as medical advice. Please contact your primary care before changing anything to your routine. This information is not mean to diagnose, treat, or cure disease.

Previewing a Rural Business Transitions Webinar Series with Michael Delany from the University of Illinois Extension and Norm Walzer from the Illinois Institute for Rural Affairs.  Monthly visit with Jenna Spychal from the Illinois Specialty Growers Association and Jonamac Orchard. Highlighting Farmer Veteran Coalition of Illinois "Farmer Veteran of the Year" Ed Dubrick from Iroquois County, who also participates in the Illinois Farm Bureau A-LOT program or Agricultural Leaders of Tomorrow. 

It feels like the golden days for dairy farmers as they celebrate a record-breaking year. Dairy NZ's annual state of the dairy nation report shows farmers produced an unprecedented 21 billion litres of milk in the 2024/2025 season. The sector smashed export records – raking in more than $27 billion. Dairy NZ Chief Executive Campbell Parker told Mike Hosking it reflects the good work farmers have done over a long time. He says this injection into the economy can be invested back, meaning it's especially good for New Zealand. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Dairy farmers fight to stop non-dairy products using terms like milk, dairy and cheese, an extra $1.6million for on-ground support for varroa management in SA, and graziers in north-eastern SA and far-west NSW record some drought-breaking rainfall.

Dr. Rico's presentation was titled “Of cows and bugs: Using insects as alternative feeds in dairy cattle nutrition.” He gives an overview of his presentation, noting that while insects are not a major focus of US dairy nutrition, they are of interest in other parts of the world as a protein source to substitute for soybean or fish meal. (2:12)Dr. Dou's talk was “Alternative feed for livestock: Opportunities and challenges to support a circular food system.” She explains that a typical agriculture/food system is linear: take, make, and waste, which generates a lot of food residues. Her research aims to recover and recycle some of the food residues from other industries and evaluate their suitability for livestock feeding. (3:51)Dr. Pinotti's presentation was titled “Alternative foodstuffs in dairy ruminant nutrition: Basic concepts, recent issues, and future challenges.” His research focuses on using “former food” for livestock feeding and feeding insects not only as a protein source but also as a potential mineral source. (5:38)Dr. Pinotti talks about the challenges around variability in alternative feedstuffs. He goes on to describe some of the bakery byproducts he has used in research rations. He calls them fortified versions of cereal. They contain quite a lot of starch and also contain a lot of fat. These ingredients are ideal for young monogastric animals and also have utility in lactating dairy cow diets. The panel discusses the EU animal protein ban and whether similar restrictions exist for animal fats. (10:16)Dr. Rico notes that insects contain between 40 and 70% protein, depending on the type of insect. Crickets, mealworms, and black soldier fly larvae are the most popular. The fly larvae have a higher fat content compared to crickets and are a good energy source for monogastrics like pigs, chickens, or fish. Less is understood about the feeding value of insects in ruminant diets, and Dr. Rico's lab has been conducting experiments to help define this in dairy cattle. He notes the chitin content of insects is a unique challenge due to its indigestibility. It comes out in the NDF fraction in a nutrient analysis, but it is animal fiber, not plant fiber. (21:27)The panel talks about the scalability of insects as a protein source and confirms that the theory that insects are a cheap protein source is different from reality at this time. The group talks about small-scale insect projects at universities and in Africa. (27:17)Dr. Pinotti explains that insects are quite good at accumulating minerals, bad and good. His group conducted an experiment using sodium selenite as the substrate and the insects made selenocysteine and selenomethionine. Future research will include zinc as well as selenium in the substrate, and insects will be fed in an in vivo trial to verify bioavailability. He does not envision issues with chitin interfering with bioavailability since the insects incorporate the minerals into amino acids. (34:27)Dr. Rico talks about the amino acid and fatty acid profiles in insects. Essential amino acid content is relatively similar to other common protein sources. Insects contain higher levels of lauric and myristic acids than other common sources which could pose a challenge for lactation diets. He explains that there is a low-fat source of black soldier fly larvae with around 12% fat, compared to 30% in the full-fat version. The panel talks about variability in protein and fat content by insect type and the substrate the insects were grown on. (37:35)Dr. Dou describes some of her circular feed research using fresh cull fruit (kiwi, citrus, apples; delivered daily) blended into the TMR. Later, she also ensiled the fruit with dry hay in an effort to preserve the fruit before spoilage. Dr. Pinotti notes that he has used cull material from a salad plant as feed as well.  (44:31)Dr. Dou reports that one-third of food produced for human consumption never makes it to the human stomach. Globally, it's estimated that 1.6-1.9 billion tons of food are lost and wasted each year. The panel talks about the biggest challenges keeping us from using more former food products in livestock feeding. (50:54)Panelists share their take-home thoughts. (59:51)Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.

Dairy Skim is a bite-sized episode series where HighGround's top analysts break down the latest dairy data release. Today, Betty Berning discusses the January 2026 US Cold Storage Report. Subscribe so that you never miss an episode! Listen on our website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠highgrounddairy.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠/podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on LinkedIn: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠linkedin.com/company/highground-dairy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠instagram.com/highgrounddairy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Start your 30 Day Free Trial of HighGround Dairy's Market Intelligence here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠highgrounddairy.com/free-trial⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Find our contact information, social media profiles, recent reports, and more here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠linktr.ee/highgrounddairy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ This episode was produced and edited by HighGround Dairy's Becca Kelm.

This Uplevel Dairy Podcast episode features Dairy Calf and Heifer Association (DCHA) board members Jim Van Patter and Rodolfo Nava, as they discuss key practices for raising high-performing dairy replacement heifers and beef-on-dairy calves. Both emphasize that success starts with excellent colostrum management in the first 24 hours, followed by a high plane of nutrition, sanitation, ventilation, and calf comfort. Jim and Rodolfo compare calf-raising strategies that focus on nutrition, consistency, and labor efficiency. Both emphasize the value of strong colostrum and transition programs, with three-times-a-day feeding improving daily gain, reducing scours, and supporting better lung health—even with a modest added cost per calf. They discuss how automation, data tracking, and cleaner, well-ventilated hutch systems have lowered mortality and labor demands, while environmental regulations and day-to-day crew consistency remain ongoing challenges. The conversation also highlights team retention, clear communication with suppliers, and building pride in calf care. Looking ahead to 2026, Jim plans to continue refining nutrition and monitoring, while Rodolfo aims to shorten the time in hutches without sacrificing performance.Make sure to save the date for the annual DCHA Conference, April 7–9 in Tucson, Arizona.The episode is brought to you in partnership with the DCHA and is sponsored by First Defense.00:00 Raising Elite Calves: What This Episode Covers + DCHA Conference Preview01:39 Meet Jim Van Patter: Wisconsin Calf Program & Global Consulting Experience03:43 Meet Rodolfo Nava: Beef-on-Dairy Calf Ranch in New Mexico + Why DCHA Matters05:21 The Universal Non-Negotiables: Colostrum, Nutrition, Comfort & Ventilation07:48 Sanitation, Automation & Scaling Calf Care Without Losing Quality09:54 Transition Milk Deep Dive: Products, Ratios, and What Changes in the Calves12:54 Jim's On-Farm Results: Implementing Transition Milk + Gains, Scours, Lung Scores16:48 What's Changed Over Decades: Consistency, Hutch Housing, and Survival Rates20:01 Today's Biggest Challenges: Regulations, Labor, Weather, and Data Feedback Loops23:56 Building a Winning Calf Team: Motivation, Retention, Pride, and First Impressions27:55 2026 Goals + Where to Focus First: Colostrum, 3x Feeding, Data, and Team Development32:32 Why DCHA Helps Producers Win: Speakers, Gold Standards, Learning Library & Networking37:21 Final Takeaways + Invitation to Tucson (Tours, Spanish Sessions) + Wrap-Up

Send a textIt's kidding season and the barn is in full chaos at every turn.  This week on Ringside, we're diving into extended lactations, what they are, why more producers are considering it and whether they truly make sense for a commercial herd.  We're joined by Hannah Sessions of Blue Ledge Farm to break down her commercial herd study with Holly Menguc on extended lactations.  How did it impact milk production, labor demands and what surprised them most once they committed to it.  What makes Holly and Hannah's experience different is that they imported and used European genetics through the Goat Improvement Company to create replacement does with genetics that are used for just that, extended lactations and production.  This episode is very interesting and something anyone whether on the commercial side or show/hobby side could consider for the future. Hanna Sessions Blue Ledge FarmHolly Menguc Tup's Crohssing FarmExtended Lactation Final ReportWe have merch!

Who would have thought a combination of FFA and dairy cattle would take students overseas to Scotland? Cate Ehle, Ella Sannes, Ana Mikkelson, Anneka Christensen will take the trip with their advisor, Samantha White, to Edinburgh, Scotland for the Royal Highland Show. There, they will compete in the dairy judging competition. They earned their invitation after competing in the 2025 World Dairy Expo FFA judging competition. The ladies sat down to tell Kiley Allan a little bit about what they're looking for.See omnystudio.com/listener for privacy information.

National Corn Growers Association chief economist Krista Swanson and American Farm Bureau Federation economist Danny Munch recap their presentation at last week's Illinois Farm Bureau Governmental Affairs Leadership Conference in Springfield. Highlighting Cambridge Middle School FFA Chapter.  Illinois State Climatologist Trent Ford discusses the Climate Prediction Center's spring weather outlook.  

They Flipped the Food Pyramid! (Comparing the New vs. the Old Food Pyramid) A BIG move in the right direction. (2:14) Government policies' profound impact on people's understanding of what was healthy & not in the market.  (4:16) The BIG issue with the old pyramid. (5:39) Breaking down the NEW pyramid and the MAJOR changes from the old. (Grains, Dairy and fats, Protein emphasis, Processed foods & sugars, and Fruits & veggies.) (8:06) Why Mind Pump agrees. (25:17) Practical application. (26:21) Related Links/Products Mentioned The Ultimate Guide to Eating Whole Foods – Visit: www.wholefoodsguide.com  Visit Butcher Box for this month's exclusive Mind Pump offer!  ** New users will receive their choice between Organic Ground Beef, Chicken Breast, or Ground Turkey FREE in every box for a year. ** MAPS Great 8 Launch (Feb. 15-28th) (Retail $127, Code: LAUNCH for 50% off!) ** Launch bonuses include: MAPS GREAT 8 Nutrition Guide + 5 Days of Free Coaching with Top Trainer Cole (Only available to those who sign up by the 22nd. Coaching starts on the 23rd.) Mind Pump Store RFK Jr.'s new food pyramid emphasizes protein, healthy fats Exercise Scientist Breaks Down RFK's Polarizing New Food Pyramid Mind Pump #2450: The Smartest Way to Use Protein to Burn Fat & Build Muscle Mind Pump #2437: What Happens to Your Body When You Quit Ultra-Processed Foods for 30 Days Mind Pump Podcast – YouTube Mind Pump Free Resources  

In this solo episode, Brad shares a few recent herd-health case studies from his dairy, highlighting the value of diagnostics and transparency.He walks through two calf losses—one at 60 days old and another at 9 months. Both animals had been treated for common issues but continued to decline. Necropsies revealed severe heart abnormalities in each case (thin, underdeveloped ventricles), pointing toward possible genetic or nutritional causes. The takeaway: without a necropsy, these would have remained unexplained losses.Brad also discusses a recent abortion in a dry cow. Diagnostic testing ruled out BVD and IBR and identified Citrobacter sp., an environmental organism found in manure, soil, and bedding that can contribute to abortions. He suspects environmental exposure in wintered dry cows may have played a role.Overall, the episode emphasizes investigating unexpected losses, using lab diagnostics, and learning from on-farm challenges as spring calving approaches.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 

On this episode Scott is joined by Allison Jack of New Leaf Symbiotics to talk about the advancement of biologicals. Buckle up, because we're diving deep!

Emer Kennedy, Dairy Enterprise leader, Teagasc Moorepark and Joe Patton, Head of Dairy Knowledge Transfer, join James Dunne on this week's Dairy Edge to discuss the recently launched Teagasc Dairy Roadmap 2030 — a blueprint for where the Irish dairy sector needs to go over the remainder of this decade.  The roadmap sets out clear KPIs across profitability, sustainability, breeding, labour and environmental performance. For more episodes from the Dairy Edge podcast go to the show page at:https://www.teagasc.ie/animals/dairy/the-dairy-edge-podcast/ The Dairy Edge is a co-production with LastCastMedia.com

NaCole Johnson, global talent acquisition specialist at URUS, and Stephanie Hoff discuss the shift toward hiring for passion, adaptability, and data fluency. Hands-on internships are preparing Gen Z to tackle global challenges in sustainability and food security. A mission-driven mindset is the new gold standard for the next generation of agricultural leaders.See omnystudio.com/listener for privacy information.

We learn about historical preservation efforts in Cairo from Don Patton, founding president of The Cairo Historical Preservation Project and Quinn Adamowski of Landmarks Illinois.We hear from for Illinois FFA state officer Derek Sample, who is with the SIU-Carbondale Collegiate Farm Bureau and currently student teaching in Wayne City. Joe Camp at Commstock Investments previews a new market week.   

In this episode of Meet the Farmers, host Ben Eagle speaks with Josh Misselbrook, who has worked on various dairy farms across Devon and is a farming YouTuber. Josh shares his journey from early experiences of farming to his current role. He discusses his educational path, including an apprenticeship in agriculture and his time working at Rothamsted Research. Josh expresses his passion for dairy farming, the challenges it faces, and the importance of supporting local farmers. He also shares his experiences with YouTube and how he started his channel.  Image credit: Josh Misselbrook

The dairy industry took on Oatly in this trade mark dispute over use of the word 'milk'. https://uklawweekly.substack.com/subscribe Music from bensound.com

Dairy is one of the most misunderstood foods in wellness. Is it inflammatory? Does it increase mucus? Does it raise IGF-1 and breast cancer risk? Or is that fear-based messaging? In Part 4 of the Nutrition Just the Facts series, Laura breaks down the science behind dairy and separates cultural belief from biological evidence. This episode covers: • Dairy and inflammatory biomarkers • The mucus myth • IGF-1 and growth signaling in breast cancer • Lactose intolerance versus milk allergy • A1 versus A2 milk • Grass-fed versus conventional dairy • The influence of marketing and dietary policy This is a calm, research-grounded conversation designed to help you make confident, personalized nutrition decisions.   Let's Connect! If this episode helped you breathe a little easier, please share it with a friend or leave a review. Every share helps spread this message of hope, healing, and whole-person wellness.

This episode of the Uplevel Dairy Podcast features Dr. Robert Hagevoort of New Mexico State University, previewing the 2026 High Plains Dairy Conference, March 3–4 in Amarillo, Texas, plus a middle manager workshop on March 5. He outlines the producer-driven program focused on practical topics like workforce development, markets, beef-on-dairy, water, feeding strategies, and biosecurity.He also shares updates on the Dairy Consortium's six-week hands-on training program in Clovis, New Mexico, which has prepared hundreds of students for careers in dairy and allied industries.The episode wraps with his work in Indonesia, where dairy nutrition initiatives and targeted producer training are helping improve management and milk production.Register for the High Plains Dairy Conference: http://highplainsdairy.org/Register for the Middle Managers Training Workshop: http://highplainsdairy.org/middle-managers-training-workshop/Learn more about the U.S. Dairy Consortium: https://usdetc.tamu.edu/00:00 2026 High Plains Dairy Conference: Why This Event Matters01:54 What Is the High Plains Dairy Conference? 20 Years of Producer-Driven Growth03:14 How the Agenda Gets Built: ‘What's on Your Mind?' + Pre-Conference Tracks05:34 Must-See Sessions: Labor & Workforce Development Panel (What Actually Works)07:22 Big Picture Forecasts: Dairy Outlook Series + DC & Trade Perspectives08:49 Beef-on-Dairy & Heifer Inventory: Where the Markets Go Next10:51 Registering + More Hot Topics: Water, Sorghum Silage, Byproducts & Biosecurity14:00 March 5 Middle Manager Workshop: Communication & Conflict Resolution (EN/ES)17:50 Beyond the Conference: The Dairy Consortium & Pipelines Conference18:51 6-Week Dairy Immersion for Students: Hands-On Training, Careers & Enrollment27:59 Taking Training Global: Building Dairy Skills in Indonesia with USDEC34:23 Wrap-Up: See You in Amarillo + Final Thanks

Federal and state updates with Illinois Farm Bureau Executive Director of Governmental Affairs and Commodities Kevin Semlow. Monthly visit with Illinois State Treasurer Michael Frerichs. IHSA Friday Friday Friday segment features Winnebago High School boys basketball coach Joe Murphy, who just picked up his 900th coaching victory.  

On the Uplevel Dairy Podcast, Peggy Coffeen talks with Curtis Gerrits and Jim Moriarty of Compeer Financial about why benchmarking is essential for dairy farms, especially as year-end financials become available, milk prices soften, and recent beef-on-dairy income may have masked underlying costs. They explain benchmarking as first comparing a farm to itself over time, then comparing to a larger peer dataset of similar farms to identify strengths and small opportunities across income and expenses that can add up. Key areas discussed include feed cost and productivity (including homegrown forages like corn silage and increased use of alfalfa), feed efficiency factors such as refusals and mixing time, and the importance of working with nutritionists and local crop partners. They highlight core benchmarks such as capital cost per hundredweight and labor cost per hundredweight, how capital and labor relate when making investments, and improvements in net herd replacement costs driven by lower herd turnover, fewer heifers raised, and more beef calf sales. They conclude with takeaways to embrace financial management and benchmarking, keep moving forward during down cycles, and note that top-performing dairies succeed through attention to detail, execution, regular decision-making, and involving family, key employees, and advisors by sharing financial results.This episode is sponsored by Compeer Financial.Compeer Financial is a member-owned Farm Credit cooperative serving and supporting agriculture and rural America. Their dairy team brings world-class expertise and tailored solutions to support dairy producers' financial goals and lending needs.Visit https://www.compeer.com/specialists/dairy00:00 Why Benchmarking Matters Right Now (Year-End Numbers + Softer Milk Prices)04:05 Benchmarking Basics: Compare to Yourself, Then to Peer Groups07:22 Big Levers: Feed Costs, Efficiency, and Milk Components08:59 Homegrown Forages & Feed Management: What to Optimize11:38 Core Benchmarks to Watch: Capital Cost, Labor, and Replacement Rates16:18 Turning Data Into Action: Consistency, Clean Categories, and Advisory Teams20:45 Key Takeaways for Dairy Strong: Embrace the Process & Keep Moving Forward22:56 What Top-Performing Dairies Do Differently (Attention to Detail + Team Buy-In)27:31 Wrap-Up & Resources

Breeding beef bulls with dairy cows to produce calves better suited for beef production has grown in popularity in recent years. Since 2016, the number of beef-on-dairy calves in the United States has increased from about 2.5 million to around 5 million. Dr. Charlie Martinez with UTIA is addressing beef-on-dairy production at the USDA's 102nd Annual Agricultural Outlook Forum, as well as the need for improved methods to track these cattle for market purposes.

In this episode of The Dairy Nutrition Blackbelt Podcast, Dr. Marcos Marcondes from the William H. Miner Agricultural Research Institute discusses key insights into calf and heifer nutrition. He shares findings on feed intake modeling, pre- and post-weaning transitions, and how feeding strategies influence mammary gland development and long-term milk yield. Listen now on all major platforms!"Pushing heifers to calve too early reduces milk production, even when body weight is adequate; mammary development needs time."Meet the guest: Dr. Marcos Marcondes is a Dairy Research Scientist at the William H. Miner Agricultural Research Institute. He earned his M.S. and Ph.D. in Animal Science from the Federal University of Viçosa in Brazil and completed postdoctoral research at the University of Florida. His work focuses on feed evaluation, nutrient requirements, and methane mitigation in dairy cattle. Liked this one? Don't stop now — Here's what we think you'll love!What will you learn: (00:00) Highlight(01:33) Introduction(03:09) Model accuracy(05:26) Starter intake bias(07:28) Feeding strategies(10:48) Mammary gland growth(12:33) Weaning transition(16:09) Closing thoughtsThe Dairy Nutrition Blackbelt Podcast is trusted and supported by the innovative companies:* Vetagro* Fortiva* Kemin* Adisseo* Barentz- Virtus Nutrition- DietForge

Leading up to National FFA Week, an update from the Executive Director of Illinois Association FFA Mindy Bunselmeyer. Illinois Farm Bureau Associate Director of Food Systems Development Raghela Scavuzzo recaps last month's Everything Local Conference.  Raelynn Parmely, IFB Economic and Policy Analyst breaks down the latest USDA Farm Income Forecast.  

At the end of each week, Mike Hosking takes you through the big-ticket items and lets you know what he makes of it all. Red meat: 9/10 It's so good, so record breaking, you honestly start to wonder just where is the ceiling? Dairy: 9/10 Ditto. Four auctions, four runs batted in. We are rolling. Warriors: 6/10 Early days, good crowd in the Bay, bad injury already, but the seeds of success are there. India: 3/10 This is the stuff that ankle taps us. Between Labour and Winston, doofuses and xenophobes, we are a two step forward, one step back country. F1: 8/10 The fact testing is being covered on New Zealand TV tells you how far that sport has come. LISTEN ABOVE FOR MIKE HOSKING'S FULL WEEK IN REVIEW See omnystudio.com/listener for privacy information.

Confidence green pastures lie ahead for Fonterra, as the sale of brands like Anchor and Mainland nears completion. Almost 99 percent of shareholders voted today to get the tax-free $3.2 billion capital return, from the purchase by French company Lactalis. FedFarmers Dairy Chair, Karl Dean, says the sale is part of Fonterra's move to focus on ingredients. The Country's Jamie Mackay explained further. LISTEN ABOVESee omnystudio.com/listener for privacy information.

While farmer distrust of AI remains a key adoption barrier, will farm businesses that are being set up for an AI future have a competitive advantage?Paul Windemuller is a pioneering first-generation farmer and Nuffield Scholar from Coopersville, Michigan (USA). Along with his wife Brittany, Paul built his farm from the ground up with limited capital, relying on ingenuity, automation, and data-driven decision-making to grow Dream Winds Dairy into a highly tech-enabled operation.In this episode, Paul shares his unconventional journey into dairy farming from digging parlor pits by hand and retrofitting sheds on a shoestring budget, to becoming an early adopter of robotics, wearable sensors, and AI-enabled tools. Paul didn't grow up on a farm, so technology became a way to compensate for what he calls a lack of “cow sense,” helping him make faster decisions around health, breeding, and herd performance.As AI accelerates, Paul argues that adoption is less about buying another gadget and more about building the underlying foundations: connectivity, clean data, and a culture of curiosity within farming teams.Sarah and Paul discuss:How a lack of traditional farming experience became a catalyst for data-driven innovation.Why AI should be viewed as a utility, like electricity, rather than a single technology purchase.The practical steps farmers can take today to become “AI ready.” Why governance models that keep value with farmers and rural communities could determine whether AI delivers long-term benefits.Why farmer-owned data infrastructure and interoperability may be the next big innovation in agriculture.Useful Links:Leading the Herd: AI, Insight, and the Next Agricultural Revolution, (Paul's Nuffield report)Getting Into the weeds: the AI data dilemmaArtificial Intelligence and the Future of Work in AgricultureYield maps killed agtech software, can AI fix it? (report)For more information and resources, visit our website. The information in this post is not investment advice or a recommendation to invest. It is general information only and does not take into account your investment objectives, financial situation or needs. Before making an investment decision you should seek financial advice from a professional financial adviser. Whilst we believe the information is correct, we provide no warranty of accuracy, reliability or completeness.

Coverage of the Illinois Farm Bureau Governmental Affairs Leadership Conference. Conversations include Illinois Farm Bureau Bureau President Philip Nelson, U.S. Senator Dick Durbin, and former New Hampshire Governor Chris Sununu. Courtney Sandidge from Mason County details her participation in the Illinois Farm Bureau Agricultural Leaders of Tomorrow (ALOT) program. Breese Mater Dei Catholic FFA members Angeleen Wesselmann and Lyla Koch share their Illinois Farm Bureau Governmental Affairs Leadership experience. 

In this eye-opening episode of Rising Anxieties, Mariann Sullivan exposes the dairy and animal agriculture industry’s latest manipulation tactics with her signature wit and clarity. From the misleading rhetoric attempting to justify livestock mistreatment, to the dairy industry’s aggressive push to get whole milk back into schools, to the disturbing “Beef on Dairy Revolution” that commodifies cows’ reproductive systems, this episode…

This episode's guests were speakers on a Hot Topic Panel titled “Farm Management for the Future - Managing for Health, Welfare, and Performance” at the 2025 ADSA annual meeting. Dr. Nelson gives some background on how the Hot Topic Panel idea came to be and introduces the rest of the guests. (1:07)Dr. Devries describes his research program in dairy cattle behavior and nutrition, particularly using behavior as a metric for understanding nutrition and housing management and using automated tools. He has particular expertise in automated milking systems. He envisions incremental adoption of various automated tools to replace human labor in the manufacturing of milk. He predicts this will manifest not only in automated or robot systems, but also in increased automation in a traditional parlor system as well. (5:01)Dr. Boerman, a nutritionist, collaborates with Dr. Amy Reibman, an engineer, at Purdue to research the use of video analytics on dairy farms. Projects include video prediction of cow intake and cow body weight combined with milk production information in an effort to make improvements in feed efficiency. She emphasizes that technology needs to be used across a large number of farms without disrupting the farm. The panel talks about what technologies are currently available, challenges in identifying individual cows, and specific issues created for technology in a dairy farm environment. Dr. Boerman notes that a collaborative effort with colleagues of different expertise leads to the most optimal outcomes. (15:42)Dr. Giordano talks about monitoring systems for reproduction, health, and welfare. Wearable sensors are a good example of a technology that can be used to monitor both reproduction and health, as well as aspects of nutritional management. The goal of many research programs in this area is to touch cows as little as possible, yet intervene as early and intensely as possible with cows who truly need intervention. An intervention could be a treatment to ameliorate or reduce clinical signs, or it could be a preventative intervention that prevents the cow from developing a clinical health disorder. More work is needed to refine algorithms and integrate data, as well as distilling the data into what is most valuable to make the best predictions at the most reasonable cost.  (34:08)The panel further discusses the challenges of data integration, adequate internet and power access on farms, human error for manual data entry, and future training challenges for dairy farm and allied industry employees.(38:32)Panelists share their take-home thoughts. (52:26)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.

Dr. Hoffman continues his conversation with Sam Ingersoll, the marketing director of Kalona SuperNatural, an organic dairy brand sourcing milk from regenerative small family farms.

Regenerative Agriculture and Natural Dairy with Sam Ingersoll, the marketing director of Kalona SuperNatural, an organic dairy brand sourcing milk from regenerative small family farms. The discussion covers the benefits of regenerative agriculture, the downsides of conventional dairy farming, and the importance of soil health for producing nutrient-dense food. Sam explains the differences between various pasteurization methods, the impact of homogenization, and the significance of A2 versus A1 milk proteins. They also talk about the environmental benefits of rotational grazing and the challenges and opportunities in promoting natural dairy in a market dominated by conventional and plant-based alternatives.

In this episode of the Uplevel Dairy Podcast, Peggy Coffeen is on-site at Sheadview Dairy in Berlin, Wisconsin, to talk farm transition and the partnership with a non-family member that will carry this dairy farm forward. Kevin Krentz, his son Marcus and partner Cory Biely, share insights on what it takes to redefine ownership and create a partnership that will allow this dairy to continue on successfully.The conversation covers key aspects of transitioning the farm, including challenges, communication strategies, long-term goal setting, and the importance of legal structuring. This episode also highlights the significance of shared vision, respect, and continuous improvement in achieving a thriving 700-cow dairy farm.We also hear from Sheadview's dairy nutritionist and consultant, Eric Staudinger, with NutriQuest.This episode is brought to you by NutriQuestThe NutriQuest Dairy Nutrition Team is a group of experienced nutritionists committed to serving dairy producers by partnering with them to develop an un-biased, customized nutrition program that delivers maximum profitability, achieved through a holistic approach, engaging in all aspects that influence nutrition program success.The NutriQuest Dairy Team is committed to serving the dairy industry and delivering their customers' consistent results with a high return. Learn more at nutriquest.com/dairy-nutrition-solutions00:47 Welcome to the Uplevel Dairy Podcast01:54 Shead View Dairy: A Family Legacy03:45 Kevin's Vision for the Farm07:42 Partnerships and Expansions16:56 Communication and Decision Making32:08 Legal Steps to Forming a Partnership33:25 Transitioning to an LLC34:23 Share Structure and Ownership36:19 Personal Growth and Financial Literacy38:27 Operational Goals and Team Dynamics40:26 Challenges and Successes in Dairy Farming42:25 Forage Quality and Nutrient Management54:44 Future Goals and Expansion Plans01:01:48 Eric Staudinger: Advisor's Perspective on Dairy Success

The February 17 edition of the AgNet News Hour delivered one of the most emotional and urgent interviews of the year as hosts Nick Papagni and Josh McGill welcomed back Stephanie Moreda-Arend, a fifth-generation dairy farmer from the Point Reyes–Petaluma area. Her message was clear: small, organic dairy families are being pushed off historic land, and California agriculture cannot afford to ignore it. Moreda-Arend first joined the program months ago when environmental groups filed lawsuits aimed at removing multi-generational farms from land leased through Point Reyes National Seashore. Now, the situation has escalated. A settlement agreement signed in early January has already led to several dairy families selling their cattle, shutting down operations, and leaving land that has been farmed for over a century. The impact goes far beyond a handful of ranches. According to Moreda-Arend, the closures affect not only farm owners, but also the dozens of families who live and work on those properties. Many employees receive housing as part of their employment, meaning entire households are now scrambling to find new homes, new jobs, and new schools for their children in an already tight California housing market. She pushed back strongly on claims that removing agriculture protects the environment. In her view, regenerative dairy operations and healthy ecosystems go hand in hand. Quality soil, clean water, and strong pasture management are not optional — they are essential to producing high-quality milk and beef. “You can't have good food without good land,” she emphasized. Moreda-Arend also raised concerns about the long-term consequences. Once a dairy shuts down, it rarely returns. The generational knowledge, infrastructure, and passion required to run a dairy operation cannot simply be replaced. If small family farms disappear, she warned, food production will consolidate into fewer, larger operations — or shift out of state entirely. The conversation also touched on federal attention to the issue. While the legal complexities of national park land make intervention challenging, Moreda-Arend said awareness at the national level is growing. Still, she stressed that public support and continued pressure are critical if remaining farms are to survive. For her personally, the fight has added another layer of responsibility to an already demanding life. Dairy farming is a 24/7 commitment, and advocacy was never part of the original job description. But she believes staying silent is no longer an option. Papagni and McGill underscored the broader takeaway: California cannot claim to value sustainability while dismantling the very farms that produce local, organic food. As Moreda-Arend put it, protecting small family dairies isn't just about one region — it's about preserving the backbone of American agriculture.

Send a textThis week Danielle and Jon sit with Ringside alum Dr. Kirt Schnipke of Ober-Boerd Dairy Goats to talk about ligaments and attachments of goat udders.  What makes a good udder and how does each part aid or hurt in supoorting an udder?  Dr. Kirt Schnipke is not only a master breeder of dairy goats but he also works on human bodies on his off the farm job as a physical therapist!Kirt's herdwe have merch!

Low milk prices are a grim reality for dairy producers in the near term, with growing trade and federal action serving as remedies to get farmers through tough times, NMPF economists said in a Dairy Defined Podcast.“There really is no quick fix to get back into balance,” said Will Loux, Senior Vice President for Global Economic Affairs and the head of the joint economics team for NMPF and the U.S. Dairy Export Council. “I do think there are real ways that, from the Whole Milk to Healthy Kids Act, to the National Milk Exports and Trade program, to opportunities to beef up Dairy Revenue Protection, to making sure folks are utilizing that program or Dairy Margin Coverage. There are ways to help, I think, mitigate the pain that we see dairy farmers feeling today from a policy perspective.” Loux is joined in the podcast by Stephen Cain, Vice President for Economic Policy and Market Analysis.

Dairy futures have been anything but calm. In just three weeks, prices across Class III, Class IV, cheese, butter and nonfat have surged, then whipped back and forth enough to exhaust even full-time market watchers. In this episode of The Milk Check, Ted Jacoby and the T.C. Jacoby & Co. team break down why dairy futures can look irrational, even when the underlying fundamentals haven't changed much. What's driving the chaos (beyond fundamentals) Short squeezes 101: how a crowded short can turn into a domino effect Flow first, narrative second: why the buying often hits before the story shows up Realized vs. implied volatility: what the market did vs. what the options market is pricing in Why nonfat may be the center of the storm: the team debates whether this is a true regime change Why butter and cheese moved too: how spread relationships and algorithmic trading can drag correlated dairy contracts higher Spot market feedback loops: how NDPSR-linked spot markets can amplify futures moves (tail-wagging-the-dog dynamics). What usually happens next: why squeezes rarely park at the top Plus: stick around for a director's cut featuring the unedited, behind-the-scenes debate the team usually leaves on the cutting room floor. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check Ted Jacoby III: [00:00:00] It has been wild and crazy every day for the last three weeks. Welcome to the Milk Check from T.C. Jacoby and Company, your complete guide to dairy markets, from the milking parlor to the supermarket shelf. I’m Ted Jacoby. Let’s dive in. We’ve got a special treat for you this week. We’re gonna drop the director’s cut of this podcast where we include some of the conversations that usually get edited out: how we debate internally about some of these market dynamics. So, stay tuned after the end of the podcast and listen to the off-takes. My name is Ted Jacoby, CEO of T.C. Jacoby & Co., and joining me today is Jacob Menge, our Vice President of Risk Management and Trading Strategy, Josh White, our Vice President of Dairy Ingredients, and Joe Maixner, our Director of Sales. We are in week three of a very high level of volatility in the dairy markets. We’ve had a very interesting last few weeks. It’s February 9th, and since January 15th, our Class III March futures are up 18%. Our [00:01:00] March cheese futures are up over 15%. Butter futures are up over 26%. nonfat futures up 37% and Class IV milk futures up 36%. These markets have not gone up in a straight line. There’s been a massive amount of volatility, a lot of green, a lot of red, and then a lot of green, and then a lot of red again, enough to make all of us who talk these markets on a daily and an hourly basis to be flat out exhausted. The question becomes, what’s causing this level of volatility?  We are gonna talk a little bit about market psychology. Why can markets do what they’ve done in the last three weeks, and why our actual fundamental market analysis hasn’t really changed that much.  To quote the famous British economist, John Maynard Keynes, “Markets can remain irrational far longer than you and I can remain solvent.” And I’ll tell you that the last three weeks reminded me repeatedly of that phrase. It serves as a warning against over leveraging or trying to fight the tape, trading against trends, suggesting that just because you are right about a trend’s [00:02:00] long-term direction, it’s useless if you run out of capital. Ted Jacoby III: And I have a feeling that based on what we’ve been experiencing lately, there’s probably a few people out there that exactly that happened to. It has been wild and crazy every day for the last three weeks. Jake, why do markets do this? Jacob Menge: You threw out your little soundbite anecdotes. We will pull out some more of ’em during those podcasts, I’m sure, because those are all written by people that have been burned by short squeezes like we’re seeing, right? One that sticks out to me is: volatility is the tax you pay for liquidity and leverage, and that’s what futures markets are, right? They are a way for people to express their opinion on price action. Obviously, even a hedger is in some way expressing an opinion using futures or options. They’re highly liquid. You don’t even have to pay full price for ’em because you only gotta put up that margin upfront. And again, volatility is usually the tax that you pay for that. When you have this easy leverage, and everybody can get on one side of the boat you can’t have your cake and eat it, too. You can’t [00:03:00] have tight spreads, you can’t have the leverage and smooth prices all at the same time. And that can result in things like short squeezes. We were primed for one. You’re right, we had low volatility. We had a lot of people that were short the market because that was the prevailing narrative. As a result, all it took was one little spark to set some pretty dry kindling ablaze. That’s exactly what we saw, especially on the nonfat side. I’ll pull out my second anecdote. I’ve always heard: squeezes are flow events first, narrative events second. That’s exactly what was going on with nonfat. Meaning we get this massive bullish order flow coming in. The market goes up 30%+ in a few week period, and it’s only after that happens that all of a sudden we start having these conversations of, well, what was everybody missing in nonfat? I think the market probably was missing something on the nonfat side. But at the end of the day when you have volatility near lows, volume that was [00:04:00] fairly average, it makes sense that really the only way to go is gonna be up. If there’s any kind of news. And the news this time turns out there’s a whole lot less nonfat out there than people probably expected. And away we go. And it turns into this snowball where there’s the first people to see that and start wanting to buy, and the second they start wanting to buy, turns out there’s not a whole lot of sellers there, because everybody that wanted to sell already had sold. You get that first nice air pocket jump higher. That really is that first domino where if you’re a market maker, say, and you need to hedge your book, you’re trying to run a delta neutral trading book as a market maker, you might say, “Okay, well hey, I need to go get some long delta myself.” And you might go try to buy some options, to buy calls, to offset that. And then all of a sudden the market maker that is selling the calls want more for the calls than they wanted just a day ago. Ted Jacoby III: A day ago? Try an hour ago. Jacob Menge: Yeah, an hour ago. Truly. And so [00:05:00] that would be what we call implied volatility. Right. And I think that’s one important distinction here is we have volatility, what we call realized volatility, which is what the market actually did, like how crazy the market is, and then implied volatility, basically what the market is charging for options usually and implying what the market thinks the volatility will be in the future. And that’s where it gets really fun because even though we didn’t have a lot of realized volatility, if the market thinks it’s gonna become volatile and starts charging more for these options, it can almost be a self-fulfilling prophecy, right? Because now you have to pay more to buy that insurance policy, and you can see how that snowball really can grow fairly fast. We have one other really  fun part in dairy markets that I can’t help but mention, and that is that we also have spot markets. Those spot markets indirectly are linked to the futures prices because of our National Dairy Products Sales Report (NDPSR) system. And so we [00:06:00] can really wind up with the tail wagging the dog in our futures markets and in our spot markets where, say the spot markets were driving the ship on the way down. People had a lot of products, they’re selling them. Well, all of a sudden, if we start getting a little bit of a squeeze in our futures markets, now if you have product, you don’t wanna sell it on the exchange, you wanna just hold onto it and capture the carry in the futures curve. And so you’re not gonna sell. And so any bidder on the spot auction has to bid it higher. And guess what? Now the futures see the spot auction being bid up and they say, “Well, well, we are right to be panicking. We need to go higher.” And that’s just pouring gasoline on the fire. We’ve already got a raging inferno at this point, but that adds the final pour of gasoline. Ted Jacoby III: You remind me of one of my learning moments 20 some odd, almost 30 years ago, when I was watching these markets, as the futures markets were just becoming relevant to the dairy industry. And it was the realization that futures markets and spot markets are [00:07:00] two different markets with a different set of drivers of supply and demand. On the spot market, supply is, let’s talk about butter, is the supply of 80% bulk butter. Demand is the demand for that 80% bulk butter. The futures butter markets, it may settle to that NDPSR price of the bulk butter market, but the reality is the supply is the number of people who are willing to sell those futures, and the demand is the number of people that are willing to buy those futures. And so you can have people coming into the market that really don’t care at all about how much block butter are out there because they’re actually trying to hedge cream cheese or a chocolate shake or something completely different that has butter in it, but they need to own those futures, and that futures market can move quite a bit and has nothing to do with the actual supply and demand of the market it’s based on. Jacob Menge: Anecdote number three. I always have heard squeezes feel irrational because risk systems are mechanical. And I think that is true here, right? You have stops in place. A lot of [00:08:00] companies will have risk management policies that say, “Hey if VAR gets to a certain point, you have to get out of your position.” Or on the opposite side, you have to hedge your product if something has happened, or you have to hedge your buy price if the market hits a certain threshold. And so, that can really send the market in the short run to some areas that feel irrational, but again, it’s because the systems behind it are mechanical sometimes and not even human. Obviously, the human factor makes things even spicier. But once your mechanical stops have all been hit, and the party is coming to an end very, very rarely — I’m struggling to think of one short squeeze I’ve ever seen — that actually goes to the top and then just starts trading sideways. It is almost always an overshoot and a retracement back down to some level. And that is really where our different volatilities really matter because on that collapse back to reality, and reality can [00:09:00] be very different than where we started, just to be clear, if nonfat started at a $1.20, and we go way up to a $1.60, and then settle at a $1.40, we’re still 20¢ higher than where we started. So, don’t get me wrong, right? Short squeezes, there’s usually some fundamentals behind it, but it’s that blow off top that we might say feels super, super irrational. And again, we’ll have kind of this realized volatility going higher as we are going up and going down. But the more interesting thing in my opinion is that as we’re doing that retracement off of this super high blow off top, implied volatility tends to drift lower. That’s actually an important concept to really understand because as implied volatility is moving lower with the market moving lower, it gives the market breathing room, and that is the point where we can really find equilibrium and come out at maybe the price we should have been three months ago, but [00:10:00] shouldn’t have been last week during that crazy short covering rally. Josh White: Hey guys, what should we make of the fact that our least volatile product over the past, I mean, what decade, 20 years, is the most volatile right now? Or is it is nonfat technically the most volatile product? That’s it. Ted Jacoby III: It is. Josh White: Yep, Ted Jacoby III: it is. Josh White: What should we make of that? I mean, that to me should be the definition of a market cycle change, right? Do we believe that? Joe Maixner: If the market with historically the lowest amount of volatility now has the highest amount of volatility, does that mean that there is a structural change in the way that the market is operating? Jacob Menge: Yes. This might mean regime change for the nonfat market. But we’ve also had these other short squeezes in butter, in Class III. We’re still in a volatile period, but those could just be because we have algorithms keeping Class III and Class IV in check. We’re pondering the question: is there this regime change in nonfat from a low volatility commodity to a high volatility commodity? It’s probably too early to tell. My [00:11:00] guess would be yes, we’re not gonna go back to this boring state nonfat had been in, because it’s just a very evolving market with what we’re seeing on the protein beverage side, you name it: the market’s doing a really good job of taking a boring commodity and finding these new, exciting uses for it. And, and so it kind of passes the sniff test. What probably doesn’t pass the sniff test is what we’re seeing on the other commodities right now: butter and just the Class III products, frankly, I should say cheese in general. What we’re seeing right now with those is they’re following along with the nonfat rally. This really seems to me like nonfat is in the driver’s seat. And I think there’s pretty logical explanations for why we’re seeing cheese and butter do what they’re doing along with nonfat. We’ve got algorithms that trade spreads within our market, right? We do have a crushable commodity. We can take Class III, Class IV, and break it down into its components. As a result, [00:12:00] there’s some opinions on, say the Class III, Class IV spread. And so if we get this massive rally in nonfat, well then any algorithm that’s trading the Class IV crush is probably dragging butter along with it. And now we’ve got Class IV rallying, and there’s probably other algorithms and other people with opinions in the market on what that Class III, Class IV spread should be. And so, even if the absolute price is seeming outta whack there’s enough people with opinions on maybe spreads or calendar spreads or what have you, that are causing the reactions that we’re seeing. Ted Jacoby III: This is the scenario that I can imagine. Everybody has been short, pretty much all of the dairy markets for about six months now. Maybe it took other people longer than it took us to realize that there was gonna be too much milk out there all over the world. But by the time we got to the second week in January, I think everybody who wanted to be short this market already was. Then people started to realize that maybe they weren’t entirely right about the nonfat market. Kind of makes sense if you think [00:13:00] about what we’ve been talking about over the last six months, which is: too much butterfat, too much cheese, but protein’s still really in good demand. Guess what? Nonfat is 34% protein. So, all of a sudden people realized, shoot, maybe the nonfat market has a different dynamic to it and it might need to go up so they start buying it. Well, that causes the Class IV market to go up. And if you have insurance companies that are part of the DLP program that are short this Class IV market, then all of a sudden it’s going the other direction on ’em and they need to go figure out how to get some length in the Class IV market. But shoot, they can’t find any liquidity in the Class IV market. So, instead they’re gonna buy nonfat and they’re gonna buy butter. Now think about it. Now they’re gonna go buy butter. Everybody that wanted to be sure at the butter market is already sure at the butter market. There aren’t any sellers left in the butter market because everybody already did their selling. And so now they’re buying butter, driving the butter market up. And then the last few people who sold the butter market, those who were late to the party, all of a sudden are noticing their margin accounts go negative. Now they’ve gotta throw in the [00:14:00] cash. Maybe they don’t have the financial resources to fund a margin call. And so now they have to buy their futures back, and all of a sudden it becomes this domino, forcing more and more people, for one reason or another, to have to buy back their positions. The next thing you know, you’re up 26%, even though the reality is supply and demand to butterfat, not just in the U.S., but frankly, probably in the world, hasn’t changed one bit in the last three weeks, and that’s why we’re up 26% right now. Jacob Menge: Crowded trades don’t break because they’re wrong. They break because they’re crowded. Ted Jacoby III: I like that. I haven’t heard that one before. I like that . So what happens next? You talk about markets being in strong hands and weak hands. Moments like this force everybody who is a weak hand out of the market, and so the only people left with a position in the market are the ones in strong hands. Does the market go back, and I’m thinking butter, not necessarily nonfat. I think we were all in agreement that the nonfat market has probably had somewhat of a dynamic change. I don’t know if it’s a 36% change, but it’s had [00:15:00] somewhat of a change. But now the butter market, which really probably hasn’t had the same amount of change, the supply and demand for butterfat probably is the same thing it was four weeks ago. And I don’t think you’re gonna find many people out there who are arguing that butter needs to be at $2, like the current March futures say it should be. So what happens in the butter market next? Does it go back to where it was? How do these short squeezes usually play out? Jacob Menge: As an economist, I will say the markets are a perfect system and they will find the exact right price where buyers and sellers meet and everybody is happy. The reality is, short squeezes are really good for hitting the reset button and finding a new equilibrium. And sometimes that is right back to where they started. Sometimes that is closer to the top of the squeeze than the bottom. I think we’re still in that reset period. I don’t think we know where equilibrium is on all of our commodities. It’s gonna still take some time, right? [00:16:00] Because let’s just run with the theory of cheese is gonna go back to where we kinda started all this thing in the $1.40s on the futures. It’s gonna take time for sellers to step back in the market and chew through all this new buy-side liquidity. This buy-side liquidity can come from risk management plans that are in place. And so it just takes time to find that equilibrium. But that is in theory what the market’s going through. Ted Jacoby III: I wanted to have this kind of a conversation because the reality is this was one of those where there’s a lot of people out there right now, they’ve got about half the hair they used to have. Jacob Menge: I don’t think we made them feel any better. Ted Jacoby III: Unfortunately. I know. Stay tuned for the deleted scenes from this podcast.  And now the director’s cut. Josh White: Protein’s demand has absolutely changed. Ted Jacoby III: All along we were saying protein demand was strong. To me, this is more about butter than it is about nonfat. Why in the world [00:17:00] is butter up 30¢? Jacob Menge: I think we need to gut check every single model we have in any spreadsheet anywhere. Josh White: A hundred percent. Jacob Menge: Because it’s a new era. Ted Jacoby III: I would argue though that, I mean, we can talk all day long about whether or not our market analysis is right or wrong, but the reality is this was everybody’s market analysis. Josh White: That’s the point we’re making. Ted Jacoby III: I think the irony is, I think the short squeeze had absolutely nothing to do with underestimating how much protein was going to fluid. I think it started for a completely different reason, but once it started moving, we all started looking harder at our analysis. And said, “Man, maybe we’re missing something,” and then actually found it. Josh White: That’s the part that I’m struggling with is I’m actually thinking butter’s easier to rationalize in my mind than nonfat. I think nonfat is a bigger story right now than anything else because butter, what’s the elasticity of demand? And there’s a shift in it because we’re exporting again. Yeah, it’s making it hard for us to measure, but we definitely have been cheaper. And so for it [00:18:00] to be buoying around for price discovery, to try to find that new equilibrium with seasonality, with different products and all that, to me that’s actually easier for me to understand. Like it drops from a price that was significantly higher. Upper twos even pushing three and exceeding three for a short amount of time all the way down to a $1.50. If we don’t think there would be some demand response to that globally and that we would have some retracement or volatility for the opposite reasons that nonfat is probably going too high and gonna have to retrace lower. That to me, like I don’t think we should be super shocked that butter’s doing that. You know what I mean? Like trying to find its equilibrium. To me that’s easier to explain. Ted Jacoby III: Completely agree with everything you’re saying, but I would say this. What we’re arguing about butter is, it’s a vagueness of knowing the balance where the equilibrium price is. We’re just bouncing around trying to find it. I think that’s different from what happened in nonfat. I think with nonfat, the market, the physical market itself, literally [00:19:00] couldn’t get what it wanted. Joe, did we ever have a moment when we couldn’t get the butter we wanted? Before the run started, could you get all the butter you wanted? Joe Maixner: Not off exchange. Josh White: Not 80% fresh salted product. It was being hoarded, right? Joe Maixner: There’s multiple facets to this, right? Like yes, you cannot get any 80% fresh salt right now. But we’re also struggling on getting any old crop, 80% salt off of exchange right now because the old crop situation is much different than it was back when old crop was an actual market mover. Five years ago, all the old crop butter was only at a 12 month shelf life on domestic salted. Everyone’s gone to a 18 or 24 month shelf life. So the product’s still good off exchange for a lot longer than it used to be. So nobody’s out there needing to technically dump it at this point in time if you don’t have a sale for it, because you could still use it off exchange. For a brief period, yes, the salted market got tight, but it’s also because we had the carry in [00:20:00] the market that we had, right? We had the 20¢, 30¢ carry in the market. So, whether you had new crop, old crop, whatever, why would you sell it at a $1.35 in January when you could sell it for a $1.75 a $1.80 in March at that time? Now, we’ve come down, you know, now we’re at a $1.83 in March right now, but at one point we were at $2.00 on March futures with this rally. It’s simple economics. You can carry the products for 3¢ a month and you can make 14¢ to 25¢ depending on the month you wanna sell it in or you let it go for way too cheap. Ted Jacoby III: I hear you. But to me, that’s wholesaler math, that’s trader math. At the end user level, at the people who consume butter, has there been a fundamental shift in how much butter is being consumed? Joe Maixner: No, I don’t think so. Ted Jacoby III: Whereas I think when we’re talking about nonfat and especially the protein in nonfat, I think there has been. It actually manifested itself as a lower amount of supply in nonfat. But I think what’s happened is we were [00:21:00] taking that protein away from the nonfat dryer and using it somewhere else. Whereas with butter, I don’t think that’s happened. Joe Maixner: No, but at the same time, I think that there’s similarities between butter and nonfat, whereas people came into this year structurally short. They didn’t contract because they anticipated the supply to be there. Ted Jacoby III: And then everybody showed up, that’s essentially being short the market. Joe Maixner: Yeah. Ted Jacoby III: When I talk about how everybody who wanted to be short this market was already short this market, so there were no more sellers left to sell. So when somebody wanted to start buying, there was nobody to sell. Joe Maixner: I mean, ultimately you’re just explaining the classic short squeeze. Ted Jacoby III: Right? To me though, that is what we’re dealing with. That’s what we’ve been dealing with right now. That’s what the short squeeze is. It wasn’t just everybody was short this market. Then they were ready to start buying ’cause the market was low enough. Then they found there wasn’t anybody left to buy from ’cause everybody had already sold everything they wanted to sell. And that caused the short squeeze, without any real rationality of there being a fundamental change in demand or supply. It was all at the wholesale [00:22:00] level. Whereas with nonfat, I would argue that the market came to a realization that we were pulling protein away from the dryer to sell it into liquid UF, causing a fundamental shift in the actual supply and demand balance, whereas I don’t necessarily think that happened with butter. With butter, I think it was just the noise in the middle of people making choices about being long or short of market. I don’t, am I making any sense? Joe Maixner: I think you’re getting to the point where you’re talking in circles, if I’m being honest. Ted Jacoby III: To me there’s a difference between talking tactics and talking trading strategy and talking about a fundamental supply demand analysis. Josh White: I think it’ll make a compelling podcast for those that are wondering what’s going on. I genuinely mean that. Ted Jacoby III: We might actually want to have the 15 minute version of talking about what happened in market psychology. Then have an appendix to it capturing the discussion as to what is the real difference between what’s going on in butter and nonfat. Josh White: Or how do [00:23:00] these guys communicate when the makeup’s off? Joe Maixner: I think we leave, I think we leave it all in.

Emily and Brad re-record this episode of The Moos Room after a technical glitch wiped out Emily's audio—and dive into a big question: What does the dairy cow of the future look like?Inspired by a recent Journal of Dairy Science paper, they move beyond the classic Holstein vs. Jersey debate to discuss a more balanced vision. Instead of selecting for maximum milk at all costs, the future cow will prioritize resilience, fertility, longevity, feed efficiency, and environmental sustainability.They explore how genomics must be paired with real-world performance data (phenotypes), how precision technologies and robots are shaping breeding goals, and why moderate size and genetic diversity matter. From methane efficiency to beef-on-dairy and even gene editing, the episode highlights how breeding decisions today are shaping a smarter, more sustainable cow for tomorrow.Questions, comments, scathing rebuttals? -> themoosroom@umn.edu or call 612-624-3610 and leave us a message!Linkedin -> The Moos RoomTwitter -> @UMNmoosroom and @UMNFarmSafetyFacebook -> @UMNDairyYouTube -> UMN Beef and Dairy and UMN Farm Safety and HealthInstagram -> @UMNWCROCDairyExtension WebsiteAgriAmerica Podcast Directory 

The Dairy Streamlet is a condensed version of a long Dairy Stream episode and covers the high-level points of the conversation. If this topic interest you, then listen to the full episode on Feb. 18. Dairy Stream host, Joanna Guza, and guest Tera Baker of Nedap discuss the basics of hoof health, automating hoof care, working with your hoof trimmer, artificial intelligence, ROI and the future of hoof health care. This episode is sponsored by Nedap. About the guest Tera Baker is the North American Marketing Manager for the NedapDairy Business, bringing a lifelong passion for agriculture and a career spanning multiple segments of the dairy industry. Originally from Three Oaks, Michigan, she holds a B.S. in Agribusiness Management from Michigan State University and an MBA from Central Michigan University. Tera's career includes roles in pharmaceutical sales and leading the precision livestock sales unit at Topcon, and has spent time living and working with farms in Texas, Wisconsin, and Michigan in addition to national and international roles. She is especially energized by Nedap's commitment to technology creation and its role as a key connector among leading brands serving progressive dairy farmers. Beyond her work at Nedap, Tera remains deeply rooted in agriculture. She farms cash crops with her family, co-owns a precision ag dealership with her husband, and operates a U-Pick flower farm experience. Tera brings a grounded yet forward-looking perspective on dairy technology, innovation, and the future of livestock management.    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. 

Charles Corby is the 5th generation owner of Pittsford Farms Dairy & Bakery and was really the mastermind behind many of the pivots that business has made in the past couple of decades. Charles was behind the expansion of the retail store to what it is today, the ramping up of production on the milk for larger distribution, and yes, Charles is the one who said "we should start making ice cream". Please enjoy his family story.Mentioned in this episode:Connections PodcastConnections with Evan Dawson - Subscribe wherever you get your podcastsConnectionsJoe Bean Coffee - Coffee that lifts everyone.Use promo code Lunchador for 15% off your order! https://shop.joebeanroasters.comBehind the GlassPodcast and gallery focusing on underrepresented artists utilize the space to amplify their work. Curated by @Richardbcolon @qua.jay. Check out the podcast or join them in person first Fridays at 240 E Main St, Rochester, NY! https://behind-the-glass-gallery.captivate.fmDialed In: A Coffee PodcastGet Dialed In to the world of coffee with Aaron and Wade! Tastings, coffee news and opinion and more! https://dialedincoffee.captivate.fm

After what was the wettest January on record for some, more rain means more problems for farmers, from flooding and waterlogged fields to worries about the impact on this year's harvest and their bottom lines. This week we heard from farmers at different ends of the country.We hear from the Environment Agency boss on building resilience though natural flood management, in a landscape recovery project in Oxfordshire.And AI in dairy: Big Brother is watching moo.Presented by Charlotte Smith and produced by Beatrice Fenton.

Is dairy bad for your heart… or actually helpful? In this Ask a Nutritionist episode, dietitian Amy Crum clears up the confusion around dairy and heart health. Learn which dairy foods support heart health and which ones don't, why full-fat fermented dairy can be a better choice than fat-free options, and how sugar and refined carbs play a much bigger role in cholesterol and triglycerides than butter ever did. Plus, butter vs. margarine, what to look for on labels, and how to include dairy in a heart-healthy, real-food way.

This is a recording of an artificial pond on Weaver Dairy Road in Chapel Hill. It was recorded after a big summer storm in July 2023. Support EPM on Patreon at http://patreon.com/electionprofitmakers Send your questions or comments to contact@electionprofitmakers.com Watch David's show DICKTOWN on Hulu http://bit.ly/dicktown Follow Jon on Bluesky http://bit.ly/bIuesky

With a carnivore diet, Phillip improved over 30 years of skin issues including eczema, severe plaque psoriasis, palm and plantar psoriasis, and scalp psoriasis. Phillip also improved his pre-diabetes. Instagram: https://www.instagram.com/mrphillipwin/ TikTok: https://www.tiktok.com/@mrphillipwin X: https://x.com/MrPhillipWin Timestamps: 00:00 Diet's role in autoimmune health 04:49 Topical steroid concerns in dermatology 09:49 Medication concerns and side effects 12:43 Psoriasis treatment self-discovery 14:49 Persistence with psoriasis treatment 17:49 Carnivore diet benefits and downsides 20:19 Health concerns and cultural food 24:02 Dairy tolerance and eczema 29:28 Biologics push for psoriasis treatment 31:11 Drug cycle and muscle loss 35:01Overcoming chronic illness 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.

Increased rates of cancer, infertility, and elevated levels of estrogen