Podcasts about Dryer

News; birthdays/events; fun/funny/clever dog names; word of the day. News; non-Americans share what they think is the best American food(s)...no hot dogs or apple pie!!; game: outburst; how old is "too old" for rock stars to be on tour? News; how many apps do you have vs use...other categories that are similar; game: boomer trivia; if you could go back and change your college major...would you? News; David Rush's new record; game: harmonica songs; goodbye/fun facts....National Rocky Road Day is a day dedicated to the eating of Rocky Road ice cream; a dessert made from marshmallows, nuts, and chocolate. People have been enjoying this delicious combination for many years. There are varying accounts of the origin of this ice cream, as there often is with the creation of something new. Sometime during the late 1920s, William Dreyer used inspiration from his partner Joseph Edy's chocolate candy to make rocky road ice cream. Dryer did something he was probably told a hundred times not to do. He used his wife's sewing scissors to chop up marshmallows and walnuts and added them to chocolate ice cream. Another who laid claim to the creation of rocky road ice cream was George Farren. He had simply blended a candy bar into chocolate ice cream creating the creamy dessert. Although rocky road began as a chocolate-and-nut confection, it has evolved into distinct regional styles. In the United Kingdom, "rocky road" is usually a no-bake traybake made from crushed biscuits, cocoa, golden syrup, and marshmallows, while in New Zealand and Australia, versions often include coconut or glacé cherries.

In this episode of the Whole Systems Hospitality Podcast, host Kathy Sue McGuire sits down with Paul Marquez, Global Head of Specifications and Sustainability at Excel Dryer, to explore how restroom design connects to sustainability, public health, operational efficiency, guest experience, and whole systems thinking.From reducing paper waste to improving hand hygiene and lowering operational costs, this conversation highlights how overlooked guest touchpoints can become opportunities for more sustainable hospitality operations.CHAPTER BREAKDOWN00:00:32 — Day in the Life of a Paper TowelThe environmental journey of a paper towel—from forest to landfill in less than 24 hours.00:04:22 — Better Alternatives to Paper TowelsKathy introduces the environmental impact of paper towels and welcomes Paul Marquez.00:05:06 — Sustainability & Community ImpactHow Excel Dryer supports sustainability education and partnerships.00:06:00 — LEED, WELL & Green GlobeA look at Excel Dryer's certifications and sustainability commitments.00:06:41 — Transparency & EPDsWhy life cycle assessments and third-party standards matter.00:09:11 — Solar & Recycled MaterialsPaul discusses solar panels and recycled materials.00:10:25 — Understanding WELL CertificationKey considerations for building owners pursuing WELL certification.00:11:21 — XLERATOR & Performance StandardsHow standardized testing supports transparent product claims.00:12:45 — Indoor Air Quality & HEPA FiltrationA discussion on restroom air quality and filtration systems.00:14:48 — Clean Hands Save LivesWhy proper hand drying matters in public health.00:15:36 — The Hybrid Restroom ApproachBalancing reduced paper towel use with accessibility and guest preferences.00:17:40 — Cost Savings & ROIHow reducing paper towel use lowers operating costs.00:19:09 — Hidden Costs of Paper TowelsPlumbing issues, clogged toilets, and restroom downtime.00:20:26 — Addressing Noise ConcernsHow adjustable sound controls improve guest comfort.00:22:39 — ADA Compliance & Design FlexibilityAccessibility and high-traffic restroom considerations.00:23:45 — Community Art PartnershipsHow Excel Dryer partners with Artists for Humanity.00:25:42 — Life Cycle Assessment DataWhy measurable environmental impact matters.00:28:20 — Sustainability Awards & RecognitionHow third-party recognition validates environmental commitments.00:29:39 — The Future of Commercial Hand DryingIntegrated sink-mounted dryers and evolving restroom design.00:33:43 — Whole Systems Thinking in PracticeKathy reflects on Excel Dryer's sustainability approach.⸻

Dodgers send position player to pitch up 51-1!?When Players Get too CockyBrewers Pitcher Embarrasses His own Manager w celebrationKelce Brothers have opinions on the state of the NFLFred Stories If yo u cannot see the audio controls, listen/download the audio file here

When you think of a relaxing white noise, you may not consider a hair dryer as one of the top options, but you might be surprised by how soothing the sound can be! Hair dryers create a consistent sound that many people may find relaxing. However, it may not be the best idea to leave your hair dryer running all night long. That is why we brought you a 10-hour hair dryer sound, so you can relax to this white noise for sleeping while being more energy efficient. Additionally, this white noise black screen video leaves your room dark and distraction-free all night long. If you are struggling to find the perfect white noise to sleep to, try playing this hair dryer sound and you might be shocked by how well it works!Here are some great products to help you sleep! Relaxing White Noise receives a small commission (at no additional cost to you) on purchases made through affiliate links. Thanks for supporting the podcast!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Baloo Living Weighted Blankets⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (Use code 'relaxingwhitenoise10' for 10% off)At Relaxing White Noise, our goal is to help you sleep well. This episode is eight hours long with no advertisements in the middle, so you can use it as a sleeping sound throughout the night. Listening to our white noise sounds via the podcast gives you the freedom to lock your phone at night, keeping your bedroom dark as you fall asleep. It also allows you to switch between apps while studying or working with no interruption in the ambient sound.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Contact Us for Partnership Inquiries⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Relaxing White Noise is the number one destination on YouTube for white noise and nature sounds to help you sleep, study or soothe a baby. With more than a billion views across YouTube and other platforms, we are excited to now share our popular ambient tracks on the Relaxing White Noise podcast. People use white noise for sleeping, focus, sound masking or relaxation. We couldn't be happier to help folks live better lives. This podcast has the sound for you whether you use white noise for studying, to soothe a colicky baby, to fall asleep or for simply enjoying a peaceful moment. No need to buy a white noise machine when you can listen to these sounds for free. Cheers to living your best life!DISCLAIMER: Remember that loud sounds can potentially damage your hearing. When playing one of our ambiences, if you cannot have a conversation over the sound without raising your voice, the sound may be too loud for your ears. Please do not place speakers right next to a baby's ears. If you have difficulty hearing or hear ringing in your ears, please immediately discontinue listening to the white noise sounds and consult an audiologist or your physician. The sounds provided by Relaxing White Noise are for entertainment purposes only and are not a treatment for sleep disorders or tinnitus. If you have significant difficulty sleeping on a regular basis, experience fitful/restless sleep, or feel tired during the day, please consult your physician.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Relaxing White Noise Privacy Policy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠© Relaxing White Noise LLC, 2026. All rights reserved. Any reproduction or republication of all or part of this text/visual/audio is prohibited.

Show Notes In this episode of Be a Smarter Homeowner, Beth Dodson talks with Nicole Jacques, home system strategist and creator of the House CEO philosophy, about how the products, routines, and systems inside our homes can affect both our health and our peace of mind. Nicole shares how her own pregnancy and later autoimmune diagnosis pushed her to examine the hidden environmental factors inside the home, leading her into the world of low-tox living.  Together, Beth and Nicole unpack what "low tox" really means, why so many so-called "clean" products are confusingly marketed, and how homeowners can make healthier swaps without becoming overwhelmed. Nicole emphasizes that low-tox living is not about perfection. It is about reducing toxic load step by step, especially with the products and systems you use every day.  The conversation also digs into synthetic fragrance, air quality, and the reality that many homeowners have never been taught how to properly care for a home. Nicole explains why overwhelm often comes from a knowledge gap, not laziness, and offers a more realistic, forgiving approach to home care: fewer products, fewer decisions, more routines, and lower standards in the right places.  They also cover practical issues homeowners often overlook, including dryer vent safety, the health impact of stagnant indoor air, the value of air scrubbers and filters, and why functionality matters more than aesthetics when creating a home that truly supports your life. Nicole closes with three simple takeaways: do not aim for perfection, start with what you use every day, and find community so the process feels lighter and more doable.  Key Takeaways Your home environment may be affecting your health more than you realize.  Low-tox living does not have to be all-or-nothing. Replace products gradually as they run out.  Synthetic fragrance often masks problems instead of solving them.  Clean air and clean water are some of the best places to start.  Many homeowners feel overwhelmed because nobody taught them how to care for a home.  A home should feel like a safe place, not a second job.  Buying more products usually adds complexity instead of solving the problem.  Function matters more than "pretty" when creating a healthy home.  Dryer vent maintenance is a major fire-prevention issue.  Simpler routines can improve both your home and your well-being.   sound bites "Fragrance can be endocrine disruptors." "Lower your standards for a healthier home." "Simplify and praise your progress." Chapters   00:40 Introduction to Home Wellness 03:49 The Journey to Low Tox Living 06:44 Understanding Low Tox and Lowest Tox 09:46 Making Healthier Choices in Home Products 12:41 The Impact of Fragrances on Health 15:33 Overcoming Home Overwhelm 18:39 Creating a Healthy Home Environment 22:22 Creating Shared Responsibility at Home 23:14 Lowering Standards for a Healthier Home 24:41 The Impact of Mindset on Household Tasks 25:52 Rethinking Cleaning Products and Their Necessity 27:52 Balancing Aesthetics and Functionality in Home Design 29:35 Understanding Home Safety and Maintenance 30:52 The Importance of Air Quality in Homes 35:10 Practical Steps for Low-Tox Living  

Intelligence vs Natural Gifts in Pro AthletesPages stepping up for DodgersMiami Marlins surprisingRaiders #1 Pick already labeled a bust? If yo u cannot see the audio controls, listen/download the audio file here

NFL New 7 Year Referee DealShould the NFL Release Audio for Crucial Replay Decisions?Would Fred want to play internationally?RIP Craig Morton and Bobby Cox If yo u cannot see the audio controls, listen/download the audio file here

In this action-packed live stream episode of HVAC School, host Bryan is joined by Eric Kaiser, Ty Branaman, and Roman Baugh for a continuation of a deep-dive conversation on vacuum practices — picking up where a previous episode left off with Andrew Greaves and Jim Bergmann. The team sets out to both reinforce the foundational best practices every HVAC technician should follow and to explore some genuinely uncharted scientific territory around how vacuum gauges actually work, how refrigerant contaminates micron gauge readings, and what really happens to moisture inside a system when temperatures drop below freezing. A central revelation of the episode is Eric's explanation that modern electronic vacuum (micron) gauges do not actually measure pressure directly — they measure heat transfer and translate it into a pressure reading. Because these gauges are calibrated to nitrogen or air, the presence of refrigerant vapor in a system (which has roughly three times the heat conductivity of nitrogen) can cause the gauge to display a falsely high reading. This means a technician could believe the system still has poor vacuum when it may actually be further along than indicated — or, more concerning, that a system appears to have passed vacuum when contamination is still present. The team acknowledges that controlled experiments are needed to quantify exactly how much refrigerant affects the reading, and they commit to designing those tests. The conversation then pivots into the physics of water at the triple point — the precise pressure (4,580 microns) and temperature (32°F) at which water can exist simultaneously as solid, liquid, and vapor. Eric walks the audience through a phase diagram built from International Association for the Properties of Water and Steam data, explaining that once pressure drops below the triple point, liquid water no longer exists. Any moisture in the system either sublimes directly from solid ice to vapor or remains frozen. This has major practical implications: a system with ice inside can still pull down to a very deep vacuum, but will not pass a decay test until that ice is fully sublimated — which requires both sufficient vacuum depth and available heat energy. The colder the ambient environment, the deeper the vacuum must go to create the temperature differential needed to drive sublimation. The episode wraps with an illuminating discussion on refrigerant oils — specifically the differences between POE (polyolester) and PVE (polyvinyl ether) oils and how each interacts with moisture in fundamentally different ways. POE chemically bonds with water through hydrolysis, breaking down into acid and alcohol and permanently degrading the oil. PVE, on the other hand, physically traps moisture through surface tension and can hold up to twice as much water as POE, but remains chemically stable. This distinction affects vacuum strategy, dryer sizing, and long-term system reliability — particularly in VRF and cold-climate heat pump systems where compressor oil management is far more complex. Topics Covered Core vacuum best practices refresher: large hoses, removing valve cores, skipping the manifold, using clean pump oil, micron gauge placement, and decay testing Why micron gauges measure heat transfer — not pressure — and how refrigerant vapor causes false-high readings on the gauge The impact of refrigerant retained in compressor oil on vacuum accuracy and the potential role of nitrogen sweeps in displacing refrigerant molecules Triple point science: what happens to moisture when pressure drops below 4,580 microns and why liquid water no longer exists below that threshold How ice inside a system can allow a deep vacuum pull-down while still failing a decay test, and what that means for cold-climate HVAC work The role of heat during evacuation: why adding heat accelerates moisture removal and how deep vacuum increases temperature differential to drive sublimation Cold-climate challenges: vacuum pump limitations, micron gauge accuracy at low temperatures, and the physics of dry air in freezing environments Triple evacuation and nitrogen purging: whether nitrogen disrupts oil pockets, displaces refrigerant, or both — and why the team wants to test it Nitrogen tank quality concerns: the possibility that low-grade nitrogen could introduce moisture and whether an inline dryer would help Using system flush chemicals: why Ty cautions against flushing agents and the risks of adding additional chemicals that break down oil POE vs. PVE oil chemistry: how POE undergoes hydrolysis when exposed to moisture (creating acid) versus how PVE physically traps water without chemical breakdown Dryer strategy for large commercial systems, VRF, and VRV: filter dryer sizing, core pulls, oil sampling, and why an "oil dialysis machine" would be a game-changer Plans for future controlled experiments: testing refrigerant effects on micron gauges, ice behavior at various temperatures, and vacuum performance in cold climates Industry influence over time: how community-driven knowledge sharing has already shifted vacuum and refrigerant practices over the past decade Whether you're a residential technician looking to sharpen the fundamentals or a commercial refrigeration specialist wrestling with VRF oil contamination, this episode delivers both practical takeaways and a front-row seat to the scientific inquiry that drives best practices forward. As Bryan puts it: "Don't wait for us — if you want to do the experiment, be part of the conversation."   Have a question that you want us to answer on the podcast? Submit your questions at https://www.speakpipe.com/hvacschool. Purchase your tickets or learn more about the 7th Annual HVACR Training Symposium at https://hvacrschool.com/symposium. Subscribe to our podcast on your iPhone or Android. Subscribe to our YouTube channel. Check out our handy calculators here or on the HVAC School Mobile App for Apple and Android.

New Testing procedure deems astroturf safeBill Bellichick established the "Patriots Way" with certain rules...Trash talking Dodgers rookie If yo u cannot see the audio controls, listen/download the audio file here

I'll be honest… when I first heard about freeze dryers, I thought they were a gimmick.I didn't want to spend money on an expensive appliance that would just sit there collecting dust.But after using one in my own kitchen, I can tell you this clearly… I was wrong.In this video, I'm sharing the 7 things I wish I knew before getting a freeze dryer. These are the lessons that would have saved me time, food, and a whole lot of frustration when I was first starting out.If you're wondering whether a freeze dryer is worth it, or how to actually use one in real life, this will help you make a much more confident decision.I'll walk you through:• Why I thought a freeze dryer would be a waste (and what changed)• The #1 factor that determines how your food turns out• Why you need a simple workflow, not just a machine• The packaging mistake that can ruin your food• Why freeze drying isn't as complicated as it sounds• The best foods to start with (and what to avoid)• How a freeze dryer can pay for itself faster than you expectFreeze drying has helped me reduce food waste, simplify meal prep, and honestly… give me back weeks of my time every year. And that's something I don't take lightly.

Rams take a QB with 13th pick in draft and anger fanbaseDiego Pavia and Dodgers rookie ruffling feathers with brash talkFred laments the pride in today's game and wouldn't stand for it if playing todayShohei Ohtani on history making pace... againNCAA Tournament to add another 8 at-large teams, pushing to 76 teams! If yo u cannot see the audio controls, listen/download the audio file here

In this episode, Cody Crabb interviews Doug Warren about HVAC and duct cleaning essentials for real estate investors. They cover how to identify red flags, the importance of maintenance, and how proper duct care can prevent costly issues and improve air quality.   Professional Real Estate Investors - How we can help you: Investor Fuel Mastermind:  Learn more about the Investor Fuel Mastermind, including 100% deal financing, massive discounts from vendors and sponsors you're already using, our world class community of over 150 members, and SO much more here: http://www.investorfuel.com/apply   Investor Machine Marketing Partnership:  Are you looking for consistent, high quality lead generation? Investor Machine is America's #1 lead generation service professional investors. Investor Machine provides true 'white glove' support to help you build the perfect marketing plan, then we'll execute it for you…talking and working together on an ongoing basis to help you hit YOUR goals! Learn more here: http://www.investormachine.com   Coaching with Mike Hambright:  Interested in 1 on 1 coaching with Mike Hambright? Mike coaches entrepreneurs looking to level up, build coaching or service based businesses (Mike runs multiple 7 and 8 figure a year businesses), building a coaching program and more. Learn more here: https://investorfuel.com/coachingwithmike   Attend a Vacation/Mastermind Retreat with Mike Hambright: Interested in joining a "mini-mastermind" with Mike and his private clients on an upcoming "Retreat", either at locations like Cabo San Lucas, Napa, Park City ski trip, Yellowstone, or even at Mike's East Texas "Big H Ranch"? Learn more here: http://www.investorfuel.com/retreat   Property Insurance: Join the largest and most investor friendly property insurance provider in 2 minutes. Free to join, and insure all your flips and rentals within minutes! There is NO easier insurance provider on the planet (turn insurance on or off in 1 minute without talking to anyone!), and there's no 15-30% agent mark up through this platform!  Register here: https://myinvestorinsurance.com/   New Real Estate Investors - How we can work together: Investor Fuel Club (Coaching and Deal Partner Community): Looking to kickstart your real estate investing career? Join our one of a kind Coaching Community, Investor Fuel Club, where you'll get trained by some of the best real estate investors in America, and partner with them on deals! You don't need $ for deals…we'll partner with you and hold your hand along the way! Learn More here: http://www.investorfuel.com/club   —--------------------

Fred is done with talking about his Hunter days Fred Recalls taking the Reigns in Contract Negotiations If yo u cannot see the audio controls, listen/download the audio file here

What's Wrong with buying modern appliances for your home? A lot! Risks of surgery and what could go wrong with surgery to change your eye color. Orny's panic pouches for Gen Z. The success of the $22 smoothie.

Jackie Robinson DayBaseball Reacts to ABS systemNew jerseys in baseball and footballScandal with Patriots head coach and reporter  If yo u cannot see the audio controls, listen/download the audio file here

Opening Week of BaseballThe New ABS system has MLB umpires on hot seatDuke UConn Epic Ending sending UConn to Final FourChange to Monday Night Football If yo u cannot see the audio controls, listen/download the audio file here

Spring break might be wrapping up, but the stories are just getting started on The Mismatched Podcast with Danna and Kristin.   Kristin officially checked “laundromat life” off her bingo card after her dryer decided to quit. But in true farm fashion, there's always a workaround… the barn washer and dryer are now up and running, and honestly, they might be the real MVPs of the week.   Meanwhile, a trip to the White House to celebrate the American farmer took an unexpected turn into deep conversations on careers, leadership, and those big job titles that make you stop and think on the drive home.   Back on the farm, Kristin hosted a friend for what might be the most “only-at-our-place” kind of day… think baby pig washing, coffee tasting, and plenty of laughs in between.   It's a little bit of real life, a little bit of farm life, and a whole lot of mismatched moments.   As we head into Holy Week, we're also taking a moment to reflect and celebrate with the people who matter most. Wishing you all a meaningful Passover and a joyful Easter.

Poet, author, speaker, and comedian Tanner Olson joins Ginny Yurich for a warm, funny, unexpectedly tender conversation about slowing down, looking up, and finding language for the hard parts of being human. From orange groves and fresh-squeezed juice to infertility, adoption, faith, friendship, distraction, and the quiet ache so many people carry, this episode feels like a long exhale—a reminder that hope does not erase pain, but it does help us keep going. If you have ever felt a little off, a little overwhelmed, or a little tired of the noise, Tanner's words will meet you right where you are and gently point you back to what matters most: presence, beauty, connection, and the grace to keep getting through what you're going through. Explore Tanner's new book Getting Through What You're Going Through and more of his work (including tour dates) here Learn more about your ad choices. Visit megaphone.fm/adchoices

USA falls short to Venezuela in WBC FinalFred storiesNo puck for Olympic Hero Jack Hughes If yo u cannot see the audio controls, listen/download the audio file here

World Baseball Classic Coaching Gaffe and Electrician turned pitcherDodgers talkBaltimore Ravens back out of Max Crosby trade- fair or foul? If yo u cannot see the audio controls, listen/download the audio file here

We are Still traveling but luckily, we thought ahead. Sorry for the Dryer going crazy in the background. Lol  To watch the podcast on YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@DormtainmentTV⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow Rome: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@iromealot⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow Cameron: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@camfromdt⁠⁠ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Flush season is here. Protein solids are up. Global milk production is up. So… Where's all the skim milk powder? In this episode of The Milk Check, host Ted Jacoby III and the Jacoby team sits down with Martijn Goedhart and Henk-Jan Bouwman of Cefetra Dairy for a European perspective on the volatility rippling through global dairy markets. We talk through how traders got caught short and why the spring flush might not loosen up the skim milk powder/nonfat dry milk market. Plus, are we pricing U.S. out of the export market? We'll get you up to speed on: Why skim solids are being pulled away from dryers and into protein streams How hand-to-mouth buying turned into a short squeeze What record-high butter stocks in Europe mean for upside potential Tune in to hear how Europe and the U.S. are navigating one of the most volatile stretches in recent memory. L If you're making sourcing or coverage decisions right now, don't miss The Milk Check episode 94: The Dryer's Getting Robbed. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check TMC-Intro-final Ted Jacoby III: [00:00:00] Coming up on The Milk Check. Martijn Goedhart: You have supply growing, and then you think, “Oh, we’re gonna build stocks.” But then, demand caught up. And quite viciously. Ted Jacoby III: 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. This week we are excited to have two special guests, Martijnjn Goedhart and Henk-Jan Bouwman from Cefetra Dairy in the Netherlands. We’ve been working closely with these guys for some time and we thought it would be a great idea given all the craziness and dairy markets going on in the United States, to ask them to give us a little bit of perspective on what’s going on in Europe so we can get a feel for how the global markets are affecting our U.S. dairy markets. Martijn, Henk, thanks for joining us today. Martijn Goedhart: Thanks for having us, Ted. Henk-Jan Bouwman: Thank you, Ted. Ted Jacoby III: I feel like what’s going on in nonfat right now more has an origin in the U.S., but I also noticed that you guys started to feel that maybe this market was gonna be a little bit shorter than we expected over in Europe before we realized it in the U.S. [00:01:00] Tell us about the skim milk powder market in Europe and what’s been going on the last month. Martijn Goedhart: In Europe, we’ve been overwhelmed by milk production growth since the second half of 2025, due to bluetongue, late calving, second peak, as some of us call it. And that has resulted in good outputs, and that output needs to go to the commodities. So, we’ve seen butter stocks build up significantly, and everyone assumed that that would mean that the skimmed stocks were also building up because that’s basically the other product you’re gonna produce when you do butter, right? A few things we, I think, overlooked is like the general protein trend in the world and the demand for protein, both on the whey side as well as on the milk side nowadays. So a lot of protein has ended up in other products than your typical skimmed nonfat production bucket. Adding to that, Europe has been the most competitive source in the world market for a long time. Demand wasn’t great because buyers were buying hand-to-mouth because they would basically wait for that carry to come toward them and buy at the lowest price at the last moment. But [00:02:00] now we see that the exports out of Europe have been great. And that’s been keeping the market clean. I think some traders speculated on lower prices and got caught short, basically needed to cover. And that’s where we are at now. And I think more than ever, if you look at NZX (New Zealand Exchange), this all started with a firmer GDT (Global Dairy Trade), with China stocking up a bit. So, if you look at NZX, CME (Chicago Mercantile Exchange) and EEX (European Energy Exchange), those markets are starting to correlate better than they did before because everyone’s looking at the developments of the other exchanges and then draw their conclusions for their own home base. And yeah, that cocktail, together with some U.S. developments that we’re gonna dive into, has caused record-high volatility over the last few weeks. Ted Jacoby III: So, Martijn, you’re telling a story that sounds very familiar ‘ cause that’s exactly what we’ve seen here in the U.S. We’re not making anywhere near as much nonfat dry milk as we expected because the protein demand is forcing those skim solids into other places. What are those other places in Europe? Where is that protein being used and what is it being made into in Europe right now? Martijn Goedhart: I think there’s two main [00:03:00] streams. Bear in mind that the milk pressure in Europe was so high that you need to burn milk, and the way to do that is to produce casein. So, I think casein production has increased by like double-digit numbers, that’s not because it was such a nice valorization, you can just dry more milk per hour. And considering the liquid markets over the last few months, during our low season, liquid milk was trading way below the commodity equivalent, proving that there’s a surplus of liquid milk that can’t be processed by drying it or churning it. So, that’s one part. The other part is, it’s the same in the U.S. We’ve been around here for a few days now, but in Europe, you see the same: everything is protein fortified, extra protein, in basically everything you can buy. So, a lot of protein that is processed in line before it even reaches the other class. So, like the dryers basically. Ted Jacoby III: Martijn and Henk, do you guys think that the skim milk powder market in Europe has tightened up primarily because everybody who was living hand-to-mouth saw the market started going up, and they decided they wanted to buy more now because they wanted to get the product at a lower price before the price [00:04:00] went higher, and then they just started chasing the market? Or do you think demand has shifted and there’s a true increase in the demand for the product? Henk-Jan Bouwman: There’s two things to touch upon here, Ted. One is, you’re absolutely right: people were buying hand-to-mouth, and they were actually rewarded for doing that because everybody believed that the price of tomorrow was better than the price of today. And for a fairly long period of time, they got rewarded for that. That also led to traders being short, as Martijn touched upon. From a demand perspective, yes, there’s actually quite some demand, and people also realize that they have to turn to Europe to find their cheapest skim. That also creates a bit of a demand pull towards European skim, which makes the price go up. And we’ve seen that, in particular, in low heat in comparison to medium heat. But in general, export markets for us are pretty strong, and, I would say, pretty much all the demand ends in European skim milk powder of origins. Josh White: Is anybody extending days in inventory? Do we think that there’s a short squeeze driving international clients to buy a couple extra weeks, a month, more than that of product? The nature of your question, Ted, [00:05:00] is what’s caused us to tighten up on that product? Is it truly demand for nonfat dry milk, or is it just reduced production overall? And I think maybe it’s both in a way. On the one hand, Martijn mentioned that the catalyst of this was actually a GDT event where China stepped in and bought more. And I think that we’ve been talking about the disappearance of China as a structural buyer of milk powder for quite some time. But their stocks to use ratio has been reported to be fairly low, and maybe they felt it was time to extend some days of inventory. At the same time, you evidenced what’s happening in the U.S., And Martijn alluded to it a little bit in Europe as well, that the pull for dairy protein in general is actually vacuuming some solids away from the dryer, and particularly the SMP or the nonfat dryer. So, is it both? Are we seeing people look to build a little bit more safety stock at the same time that our production is down a bit because protein demand overall is robbing our supply. Henk-Jan Bouwman: There’s a, there’s a couple of things to touch upon, Josh. One is in this whole upward movement, there were quite some international buyers [00:06:00] who still had demand open, for instance, for Q2 and Q3, and decided to step in and said, “Hey, this is a moment to buy, to cover that demand, because I am anticipating an upward movement.” So, in that sense, I’m completely with you. Producers did the same, as well. For them it was also attractive to lock some forward sales. And that has led to lesser availability of skim in EU. And that basically also caused the rally to continue. Martijn Goedhart: I think the difference with the U.S., as I understand it, is we have never not been able to buy product during this whole volatility. So, producers were always offering, customers would like step in, step out. If they really need it, they would book. They were also cautious. And we went up, then we went down, then we went up again. But in that down movement, customers were like, “Yeah, you see, so it’ll come off again.” So, that didn’t prompt them to build any length. I think producers did fairly well in putting a fundament below their sales book for the flush that’s upcoming. Traders are holding a fair bit of cash product right now for the next three, four months. It’s not tight as [00:07:00] such, but you see that certain buyers need certain origins that are scarce. So, it’s very much about the origin, the spec, and the product that you have, whether you can monetize on those higher prices. Ted Jacoby III: It seems to me, just listening to you guys talk about Europe, that the U.S. and Europe are both experiencing a very similar phenomenon in our supply chain. Demand for protein is pulling skim solids away from the dryer, first and foremost, which means on a skim milk powder / nonfat dry milk supply-demand balance, you’re reducing the supply even though we are both experiencing pretty significant increases in milk production. The traditional math is: more milk means more skim milk powder. It didn’t happen this time around, and it caught people by surprise. The demand for protein in Europe, just like in the U.S., is exceptional right now. But then that makes me ask the question: if we have less skim solids, in the form of skim milk powder and nonfat, in the global supply chain, is this increase in price directly proportional [00:08:00] to reduced supply, so we got more people buying because they want to get in the front of it. So, you got this bubble. But you also have had this slow decrease in overall skim milk powder demand going on. Like a slow creep every year. I’m not sure if it’s about 1%, but we’ve all kind of felt it that the global demand for skim milk powder has been just slowly weakening, but this sudden supply crunch was a bigger issue than the slow decrease in demand, and it caused this price bubble that’s just gonna take some time to work itself out. And if the protein continues to take the skim solids away from the dryers, it may be a really long time before it works itself out. Martijn Goedhart: Q4 of global SMP export has been very strong, but Q3 and Q2 were relatively weak. I’d have to look at how the balance looks at the end of the year. Also, the export figures have been more volatile than Ted Jacoby III: Yeah. Martijn Goedhart: Before. So, I think everyone thought like, “Okay, demand is sluggish. We have so much milk in the U.S. We have so much milk in Europe. [00:09:00] New Zealand’s season is looking good.” So, in your mind, you extrapolate that demand. Then, you have supply growing, and then you think, “Oh, we’re gonna build stocks.” But then, demand caught up. And quite viciously. So, that’s the thing I think people underestimated. We’re in a situation where we don’t see any old stocks or inventories building up. Josh White: So I wanna throw three thoughts out. On the first hand, we know our global milk supply is year over year up significantly. Martijn Goedhart: Yeah. Josh White: On a solids basis, protein and fat are up significantly. We’re talking about the overflow valve, the powder stocks not being very robust, and that on the end-user level, globally, people didn’t have a lot of additional days of inventory. So, that would suggest on one hand, maybe we need all this milk. Maybe we need it. Demand for protein and other products is up enough that we need all this milk. But then on the other hand, I think there’s probably two things that we need to be careful that we don’t overreact to. There’s seasonality in our products. We know that the northern hemisphere heavy milk production season is upon us. We’ve [00:10:00] started in California. We’re gonna continue to see our daily milk volumes increase seasonally in the U.S. as we get into the second quarter. Another thing that I’m wondering being, you guys with more international trade experience coming out of Europe is: buying seasonality. So, Ramadan every year moves up a little bit; Chinese New Year, there’s usually a surge leading up to it. And it’s gotten to the point where that was almost a collision with the traditional holiday season of December. Is it possible that we just robbed demand from the first quarter, and everyone tried to get in front of some of that demand in the late third and early fourth quarter, and that we’re about to go into a unique seasonal period where customers have now gotten scared. They’ve extended a few days in inventory, the structural demand won’t be there at the same time that the northern hemisphere flush is upon us. I mean, is it possible that we were just short squeezed based on seasonal issues in the first quarter, and we’re gonna resolve that with plenty of product in the second quarter? One final note I think that we [00:11:00] shouldn’t forget is that our year over year comparables are against a disease-infested 2024. We had bird flu in the U.S.; we had bluetongue to in Europe. How much are we actually over 2023 going into 2024. Ted Jacoby III: On 2023 versus 2024, I think Europe, you guys were down like a half a percent to 1% in 24. Does that sound about right? Martijn Goedhart: 23, 24 was pretty much flat. Ted Jacoby III: Mm-hmm. Martijn Goedhart: And 24, 25 we added like a hundred thousand metric tons. So, like, 6%, 7%. 24, 25. Ted Jacoby III: So you guys had a couple of flat years, followed by a year where you added quite a bit. Martijn Goedhart: Yeah. Ted Jacoby III: Which actually is pretty similar to what happened in the U.S. Yes. We had some disease like avian flu , and bird flu hit California ,and we were down in some places and up in others, but overall we were flat. But the solids were up a little bit. Martijn Goedhart: Yeah. Yeah. Ted Jacoby III: While dairy prices were decent, I didn’t feel like we were facing a massive supply scarcity in those two flat years, which is one of the [00:12:00] things that has me very perplexed about what’s going on now. Because it’s one thing to say, Hey, there’s all this new demand for protein. All the skim solids are going to protein, and that’s why there isn’t any skim milk powder in nonfat. Okay, let me phrase this a different way. That means that we are suddenly being faced with massive increases in demand for protein. The price of protein today is a lot higher than it was a year and a half ago when we were dealing with flat supply.  So, why is protein demand so much higher now compared to a year ago? Is it completely and solely demand driven? As amateur economists , like all traders are, that math doesn’t seem right. Martijn Goedhart: Last year, we had significant competition among our export customers from Iran and Belarus, in terms of SMP. The Iran exports were surging. I think it was like 150,000 tons of skim, something like that, that suddenly shows up. Europe is doing about 700. So, that has an impact when you’re talking to [00:13:00] buyers. But that disappeared just as quickly as it appeared. Which yeah, that 150,000 tons, or whatever it was, it will turn back to the next cheapest origin, which was Europe. So, demand didn’t grow, but shifted towards another origin being EU. Henk-Jan Bouwman: Yeah, I think in general, overall competitiveness of EU skim milk powder is a lot better than last year, even in comparison to a bigger skim producing regions. As Martijnn touched upon, being based in the Middle East, I saw a lot of competition coming out of origins, which were a bit more nontraditional. Iran was one of them. What happened is their overall competitiveness finished really, really quickly due to a couple of things. One of them being disease. So, they had foot-and-mouth disease in Iran. Two, their overall ability to import a sufficient amount of feed, and three, their competitiveness due to a currency standpoint, which quickly changed. That, indeed, meant that the material that was supplied by Iran is now being supplied by Europe. Diego Carvallo: It’s a fascinating situation. Some of those [00:14:00] solids that are going into MPCs are definitely reducing the demand for skim, unless it’s coming from a different end-user application. If we’re seeing the MPCs going into sports nutrition, it’s definitely new demand that is finding a new end-user. It’s a combination of a lot of the things that we have discussed in this call: the whole market being short and getting super used to being hand-to-mouth for years, where you could buy product cheaper a month from now, so, why would you buy it? Especially if you have high interest rates, right? So, that’s part of it. The other factor is definitely the whole market was shocked by the impact of the UF pull of the additional MPC production and the amount of solids that we’re not going into a dryer that everybody expected would go right. Also a few additional manufacturing productions, a few key plants in the U.S., this is starting to look like more of a fundamental shift than a short squeeze. [00:15:00] And three weeks ago, everybody was saying, “Yeah, short squeeze, it’s an amazing short squeeze. It’s gonna come down.” Right? And now that same rhetoric has been changing to, “Actually, this is not that much of a short squeeze, but it is more of a there are not that many solids.” There’s a new big plant in Texas. There’s a new big plant in New York. There’s a lot of solids that are being pulled, and nobody was taking that into account. Everybody was expecting after the bird flu in California, we’re simply gonna go back to producing the same amount of nonfat that we were producing two years ago. And if you look at the data, it’s not correct, you know, Josh White: We also gotta give credit to substitution and other things. And what I mean by that is like calf milk replacer industry in the U.S. Historically, we’ll toggle for the cheapest protein between whey and milk powders. For sure, we’re seeing that appetite pick up for nonfat dry milk right now. Whereas two years ago there was a lot of WPC 34 on the market. All of that’s gone [00:16:00] because of the whey movement. I think the utilization is shifting quite a bit. We’ve talked about where it’s more difficult to track where milk solids are being consumed into a lot of protein enhanced beverages and things along those lines. That’s becoming more difficult. We’re saying demand’s not great globally, but if you pick up feed demand because they can’t buy the whey products they bought before, that is more demand for milk powder. And by far the cheapest dairy protein right now is nonfat dry milk. The big question I have is seasonally in the second quarter, are we going to catch up? Are we gonna be able to catch up globally or not? I think the whole market’s really struggling to try to form an opinion on that. Mostly because we can’t really measure and put a finger on just how much new protein-related demand there is in that difficult to measure space that I alluded to earlier. Diego Carvallo: Particularly in the U.S. right? In Europe doesn’t seem like that situation is as strong as it is the U.S. It seems like in the U.S., you have all of these new [00:17:00] cheese plants and UF plants, Class I plants, et cetera. It seems like, at least in the U.S. that inventory building is gonna be more difficult than in other regions. Josh White: And the European dryers are full right now, correct? Martijn Goedhart: Yes. Josh White: And the California dryers are full right now. Midwest dryers are nowhere near full. The answer to that might be a little bit easier than we’re making this discussion. We’ve added a whole lot of cheese capacity. There’s plenty of milk, but a lot of it’s being processed into cheese. Ted Jacoby III: Are there many new dairy plants of any kind in Europe right now? Martijn Goedhart: Not coming online this flush as far as I know. Not surprisingly, but most of the investment obviously is in WPC and WPI, I think Friesland has a big plant coming up, but it’s 2027, am I right, Henk-Jan? Henk-Jan Bouwman: Their latest expansion is 27. Yes. Ted Jacoby III: So we’re not really seeing any milk solids going to new places in Europe. It’s all still within the traditional milk sheds going to the usual suspects. Martijn Goedhart: Yeah. Yeah. Ted Jacoby III: Okay. Let’s switch topics to butter. The [00:18:00] U.S., a year ago, a year and a half ago, we were around $3 butter. It came down into the 2s, $2.50ish, and then the bottom dropped out, and it went all the way down to, I think, $1.28 at one point in the U.S. Now it’s back up in the $1.70s. But Europe dropped even more from an even higher precipice. Where have we been over the last year and where’s the butter market now in Europe, and what’s it doing? Martijn Goedhart: Yeah, well, butter was the main driver of the volatility that we see right now because €7 butter prices, the fed and the milk would already pay an above break-even price to farmers. And then your skim return is just bonus, right? Friesland just released their yearly report and they’ve been paying like, I think 56¢ on average, which is, well it’s a bit debatable, but I would say at least 16¢ above break-even. And then they get even a bit more profit share. That has like sparked that extra milk output, because every liter you produce is making you money as a farmer. You wanna get your components up, you wanna squeeze the maximum out of the milk. That’s how we ended up in this situation and the vicious correction at the other end of it that [00:19:00] we’ve seen. We’ve seen inventories build up and anecdotally we’ll also hear that all the chilled storage is full. That’s still the case. Those stocks haven’t disappeared. And also we’ve imported quite a bit when the spread with the U.S. and before New Zealand was significant enough to do so. That product is arriving now. And that adds to the supply pressure. However, that market has been stable for the last few months. I would say it’s been volatile, but we’re at the same levels than one and a half, two months ago. So that also shows that price correction ultimately also triggers extra demand. It’s an elastic product, especially on the consumer side. However, it’s also capped in terms of upside because those stocks are there. The liquid equivalent, cream, if you would buy cream today, you’d make it into butter. You’d be like at €3.30–€3. 40 cost price where the market is trading at €4.20–€4.30. So, there’s like a thousand euro. Ted Jacoby III: So the multiples in cream are low. Martijn Goedhart: It has been like this during our whole down season, which is very atypical. You could [00:20:00] argue that that multiple is only gonna weaken because milk starts flowing. Ted Jacoby III: Mm-hmm. Martijn Goedhart: The main discussion we have is like, is all that bearishness already priced in? And have we hit the bottom? Have we hit a level at which people are happy to buy? Or is there more to come? Ted Jacoby III: So you guys aren’t really seeing much upward-ness in the butter market in Europe right now? Martijn Goedhart: No. No. If you look from a, let’s say, traditional supply and demand theory, we have record-high stocks and record-high stocks, they basically kill any prolonged upside to a market, I would say, until you work through it. Ted Jacoby III: What about the cheese market in Europe? Is the cheese market high or low right now? And how’s it acting? Martijn Goedhart: It’s surprisingly tight. You would think that especially over the past few years, quite some capacity has been added to the European landscape. You would reckon that this extra milk would flow into the cheese plants, and you can’t find demand for it, so you’d have to move your cheese, and you’d see supply pressure from producers. But, the opposite is true actually. The cheese that’s supplied is very fresh. Within the range of what you can supply, it’s on the fresher side. That [00:21:00] indicates that there are no older stocks or backlog in terms of supply. I think producers have done a good job in capturing those moments when they were competitive on the world market by getting to make cheese disappear out of Europe. And then the last few weeks there were some production disruptions, some factory outages, and that even caused a bit more tightness in the cheese market. But it has stabilized ever since. It has been stable like butter. We’ve seen the bottom for now, and it went up a bit. The only thing is that in cheese there are no inventories. That makes you think that there’s more upside in cheese when milk growth starts to slow compared to butter because there’s no inventory holding it back. Ted Jacoby III: Why isn’t there any inventory? Was Europe doing some really good exporting for a while? Martijn Goedhart: Yeah, that’s the main reason. Big producers did big sales of gouda at some point or mozz when they were competitive, just to keep that supply chain clean. Butter, you can freeze, carry if the market pays for it. Ted Jacoby III: Mm-hmm. Martijn Goedhart: Cheese, you can only do it on paper, but not in reality. You need to get rid of it. Ted Jacoby III: Right. Josh White: How far out do we think the [00:22:00] international cheese buyer is covered right now? Because that was a big topic coming into the first quarter is how much of the cheese business, particularly in contestable markets, did Europe win away from the U.S. Ted correct me if I’m wrong, but our exports have been fine, haven’t they? Ted Jacoby III: Our exports have been fine. That’s actually a good way to put it. We experienced a real nice pop in exports last year. I would say this year, second half of Q4 into Q1, we’ve experienced exports that were relatively similar to last year. Maybe a hair behind. And I think we’ll start seeing those numbers soon, but I wouldn’t be surprised that when we finally see January export numbers, we’re down like 5% versus last year, when last year was a really, really, really good number. I’d almost say down 5% is unexpectedly good relative to how good it was last year. Martijn Goedhart: Josh, coming back to your coverage question, I think both our markets have seen massive carries right over the last few months. So, that’s not a very interesting structure for buyers to cover long. Our market was [00:23:00] trading like spot plus two months maximum. And producers would only make big sales if they have the product already, if they feel it already a little. So, I would suggest that cheese buyers in Europe, as well as around the world, are relatively shortly covered, just the same as with nonfat. Henk-Jan Bouwman: Yeah, I see the same in my export markets where basically all the inquiries we are getting for cheese, are relatively close to home, so maybe one maximum two months out from a shipment perspective. Ted Jacoby III: Mm-hmm. Josh White: So, Ted, are you interpreting this though, that the pressure’s gonna be on more so in the U.S. to win that business going into the second quarter? Based on what you just heard from our European friends? How are you digesting this discussion? Ted Jacoby III: That’s a great question. I would say yes, but price action makes me wonder if the U.S. is trying to price itself out of this market. Martijn Goedhart: Take cheddar for example. EU is about $300 per ton elevated over U.S. So, in certain applications, such as process cheese, I think, by default the U.S., will win that export business. Ted Jacoby III: Even [00:24:00] at current futures prices for April and May of a $1.80? Martijn Goedhart: Little bit of a different story. But that also depends on the outcome of European flush and the effect of that flush on cheddar pricing in Europe. Ted Jacoby III: I would agree with you that about three weeks ago, we were cheaper, but after this rally, I don’t know if that’s still true. Josh White: The point Ted’s driving home right now is the big carry in the Class III cheese markets in the U.S., you’re concern is pricing out the second quarter? Ted Jacoby III: That’s exactly right. I’m concerned we’re in the middle of pricing ourselves out of the market. Josh White: Are we putting ourselves in a spot where we’re the best priced cheese product. We know, out of the U.S., our daily milk volumes are gonna increase. We know that a lot of that milk’s gonna go into cheese. We know that we’re gonna have to compete for cheese business. But even despite the fact that Europe’s relatively balanced, it feels like on cheese, are we putting ourselves in the global market in a position where Europe may win? Martijn Goedhart: It’s gonna be a good fight, Josh.  None of the origins can afford to lose a lot of export business over the flush. We need to get those volumes [00:25:00] moving. So, the products where we compete, we will compete. Ted Jacoby III: Mm-hmm. And here’s what’s likely to happen. The U.S. having a little bit more mature and developed futures market means that as Europe goes out there and makes sure they get that business, the U.S. at some point will say, rather than going and exporting this cheese, I’m just gonna put it in a warehouse and hedge it out on the futures because there’s a carry in the futures market right now and I can make 10¢ just sitting on it for a month or two. If we are gonna have to go head to head with Europe, to get that export business, we might not get as much as we did last year in the second quarter, because in the second quarter we really did get a lot of that cheese export business. Martijn Goedhart: I agree. Only, to what extent can you actually carry it, physically, without refreshing, Ted? Because in Europe, that’s a bit of an issue. Ted Jacoby III: In the U.S., there’s a number of strategies, a lot of it being rolling your inventory. So, you take your working inventory and you just start rolling it because I don’t think there’s a huge difference between 30-day-old cheddar and 90-day-old cheddar to a lot of people. There are strategies to [00:26:00] manage through higher inventory levels. But at a certain point, even that working inventory carry, it starts to max out the warehouse, start to get full, and then they just gotta sell it. Martijn Goedhart: Right. Ted Jacoby III: What’s interesting is, I think that a lot of people went into 2026 thinking, “We’ve gotta make sure we’ve got a home for this cheese, because there’s a lot more cheese, and the U.S. market demand is not that great. It’s very flat. And so, if we’re gonna make 4% or 5% more cheese, we’re just gonna have to export it.” Martijn Goedhart: Yeah. Ted Jacoby III: And so, they weren’t even looking at that equation. But I think what’s happened in the last month with this volatility in the market, it’s gonna have the inverse effect of getting everybody to actually sit on that cheese and keep it at home, and you’d think it would be the opposite, but no, I think we’re gonna end up bringing more cheese home and letting you win some of those battles. Josh White: Ted, can we talk a minute about the milk production outlook in both regions and how that’s shifted a bit over the past month or two? I’ll start within the U.S. We generally believe that the margins have not been squeezed to a point where we’re gonna see a massive [00:27:00] supply response, a negative supply response in the U.S. for the foreseeable future. Ted Jacoby III: And the bounce off The bottom, if anything, we may be back into a place where we’re encouraging more production. Josh White: We’ve got some big comparables. There’s maybe some vulnerabilities in the market. We’ve obviously been surprised with disease and other things in the past, so it’s not imminent, of course, but the math says we should expect to continue to have a good amount of milk out of the U.S. going forward. How does that look out of Europe presently? Martijn Goedhart: I would say almost copy paste Josh. Skimmed has bounced back. Butter has stabilized. Cheese has stabilized up to a point where if I look at the valorization of gouda at €3,300/MT you’re well above the 40¢/kg mark, which is basically the pain point for European farmers. And then I’m taking into account sweet whey. Not even WPC, right? So, if you have your WPC return, that’ll add another few cents at least. So yeah, we didn’t go deep enough to encourage any decline in milk production. The big question is how that’s gonna turn out this year: if we see the same curve or more [00:28:00] corrected to normal seasonality. But from a margin perspective, I think, just like Ted said, we bounced off the bottom, and it didn’t hurt enough or long enough for anything structural to change in 2026. Josh White: Hey, Martijn, would you add a little bit of color to what you just mentioned a moment ago? The two flush situation coming from the bluetongue outbreak and issue. Martijn Goedhart: In early 2025 in Europe, there were cases of bluetongue and that spread quite quickly across Western Europe. Spring started, early temperatures went up, and mosquitoes that spread the virus sting cows and then they get infected. It has an effect on calving. A lot of calves are not born in the right way, and also the cows, the output goes down, and it’s harder to get them pregnant. So, some cows, they first have to get over the bluetongue disease before they would start to calve. Some cows would calve late and that means that the milk also starts flowing late. Where you’d typically see a peak, in March, April, and then in eastern Europe, it’s a bit later, but now you’ve seen a similar peak because margins were good, but a longer [00:29:00] plateau at that level as well. Those cows get dried off later as well. So, are they gonna calve later again or is it like maybe some like refreshing of cows in the system, and the new ones will be set up according to the normal season? It’s a big question mark. We don’t know. Even the co-ops are struggling with that. Ted Jacoby III: So, you could have a flush that does not hit the peak it usually does, but it’s just longer. Martijn Goedhart: Yeah. If it’s the same as last year, that’s what’s gonna happen. If we somehow move back to a normal seasonal pattern, then you’ll see a higher peak than last year, but a bigger decline in the second half of the year. Josh White: If we’re talking about demand being okay and large amounts of milk in both Europe and the U.S. likely to continue, is there anywhere in the world that is suffering on their milk production? Do any of us have an idea of what’s going on with milk production in China? Martijn Goedhart: I think margins there are low. It’s been flat until now, the output, but it’s hard to get consistent numbers from China. But margins are still very low. So, that would not incentivize [00:30:00] growth. Ted Jacoby III: Milk production in China popped over a two year period, about five, six years ago. Then held steady for a couple of years, then it pulled back. Now, after that pullback, it’s flatlining again. Josh White: What we’re basically concluding from this is that we’re gonna have a lot of milk still, but, with the exception of some risk maybe on the cheese side and maybe in the butter situation in Europe, the rest of the products don’t seem to have concerning inventory levels as of right now. Ted Jacoby III: I would agree. I think there’s enough supply, but there seems to be surprisingly good demand, especially for protein. All right guys, we’re wrapping up here. Lightning round question. Do you think what’s happening in the nonfat market is a result of increased demand or less supply? Josh, you go first. Josh White: I wanna say both. We’re experiencing more demand across the entire curve that is both pulling more nonfat supply and is also pulling away skim solids from the dryer. Ted Jacoby III: Martijn? Martijn Goedhart: I agree with Josh. Some of it is fundamental SMD but a big part of it is demand waiting too long and needing to deliver. Ted Jacoby III: Henk? Henk-Jan Bouwman: yeah, I’m with you [00:31:00] guys. Ted Jacoby III: I do not want a chicken out like you and say both, so I’m trying to decide which one. I think it’s very subtle, but this is actually demand driven more than supply driven. Martijn Goedhart: Yeah. Ted Jacoby III: Yeah. All right guys. Thanks for joining us again. We really appreciate all the time that you guys spent tuning in and listening to us.  Keep milking those cows, and we’ll keep showing up and telling you what we’re seeing out there. Ted Jacoby III: We’ll be back in two weeks for a market update with the Jacoby team. Looking forward to seeing you then. All right guys. Hey, Martijn. Henk, thank you so much for joining us today. Really appreciate the conversation. Martijn Goedhart: Thanks guys. Huge pleasure. Henk-Jan Bouwman: Thank you very much. Martijn Goedhart: Cheers.

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USA Mens Hockey Team Takes Center StageBrandon Aubrey wants to reset market value for kickers?More Staffing for NFL replay to come?Fred stories from his playing days If yo u cannot see the audio controls, listen/download the audio file here

Superbowl Champion Seahawks are for Sale?!Pro Athletes Eating unhealthy during off seasonBald head coaches a new thing?Limitations on Shohei Ohtani this year? If yo u cannot see the audio controls, listen/download the audio file here

The sport of curling is discussedSuperbowl thoughts from FredDodger thoughts and expectations  If yo u cannot see the audio controls, listen/download the audio file here

Writer/director Óliver Laxe (SIRAT) chops it up with hosts Josh Olson and Joe Dante to discuss the movies that made him! Show Notes: Movies Referenced In This Episode Sirat (2026) Wages of Fear (1953) Andrei Rublev (1966) Nostalghia (1983) The Mirror (1975) Ordet (1955) Au Hazard Balthazar (1966) Blue Velvet (1986) Sorcerer (1977) Mad Max (1979) Two-Lane Blacktop (1971) Apocalypse Now (1979) Easy Rider (1969) Zabriskie Point (1970) Vanishing Point (1971) Paris, Texas (1984) Freaks (1931) Dersu Uzala (1975) Pan's Labyrinth (2006) Dirty Pretty Things (2001) The Naked Island (1960) The Flavor of Green Tea Over Rice (1952) Late Spring (1949) The Card Counter (2021) The Four Seasons (1975) Close-Up (1990) Where is the Friend's House? (1987) Ten (2002) Five Dedicated to Ozu (2003) Through the Olive Trees (1994) Other Notable Items Our Patreon!  The Hollywood Food Coalition Chuck Berry The Beatles Carl Theodor Dreyer  Notes on the Cinematographer book by Robert Bresson (1975) Sculpting in Time book by Andrei Tarkovsky (1985) John Cassavettes Béla Tar David Lynch The Criterion Collection Dennis Hopper Monte Hellman Ry Cooder Akira Kurosawa Sergi López  Kaneto Shindo  Yasujirō Ozu Paul Schrader Oscar Isaac Transcendental Style in Cinema: Ozu, Bresson, Dryer book by Paul Schrader (2018) Artavazd Peleshyan  Abbas Kiarostami Zohran Mamdani Mira Nair Learn more about your ad choices. Visit megaphone.fm/adchoices

Teen Mom SEASON 2 EPISODE 8 TikTok @trashtalkpodcasts YOUTUBE: www.youtube.com/c/TrashTalkPodcasts Bonus Patreon.com/TrashTalkPodcast Traceycarnazzo.com Tracey Carnazzo @trixietuzzini Noelle Winters @noeygirl_ IG @TeenMomTrashTalk Twitter @TeenMomPodcast forhers.com/teenmom

Superbowl Week is Here pitting the Patriots versus the SeahawksFavorite Superbowl FoodsWinter Olympics w/ Curling and Lindsay Vonn on a torn ACL are Here If yo u cannot see the audio controls, listen/download the audio file here

The Stupid History of The Clothes DryerBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-stupid-history-minute--4965707/support.

Deacon Dave and Layperson Lisa share insights from a laundromat, relating their task of washing linens for a retreat center to the less glamorous but essential aspects of spiritual work (0:01-0:31). They discuss how seemingly mundane chores like laundry, cleaning, and gardening are crucial for creating an environment where people can encounter Christ (1:09).The video draws parallels between the laundry process and spiritual life:Spin cycle (2:40): Represents life's turmoil, where Jesus "washes everything away with his grace."Dryer (3:38): Symbolizes a "time of reflection" and drawing closer to the Lord.OxyClean (4:03): Compared to reconciliation, whitening the soul and removing stains.Dual action tabs/concentrated cleaner (4:21): Analogized to the sacraments, providing "concentrated grace" through practices like weekly Mass, holy days, and daily prayer.They conclude by emphasizing that Jesus is in control even when life feels chaotic, helping to reorder things and press out what is not of Him (3:18).

Fred Shares stories and jokes, including a poem he penned during his playing daysBill Belichick HOF snubShedeur Sanders selected to Pro BowlSprin Training Starts in 3 weeks!  If yo u cannot see the audio controls, listen/download the audio file here

When this government employee is let go from his job, he stumbles upon a reselling opportunity that would end up helping his family ride the coming recession—and eventually earn six figures in a single year. Side Hustle School features a new episode EVERY DAY, featuring detailed case studies of people who earn extra money without quitting their job. This year, the show includes free guided lessons and listener Q&A several days each week. Show notes: SideHustleSchool.com Email: team@sidehustleschool.com Be on the show: SideHustleSchool.com/questions Connect on Instagram: @193countries Visit Chris's main site: ChrisGuillebeau.com Read A Year of Mental Health: yearofmentalhealth.com If you're enjoying the show, please pass it along! It's free and has been published every single day since January 1, 2017. We're also very grateful for your five-star ratings—it shows that people are listening and looking forward to new episodes.

The boys are joined by Braves Play-By-Play announcer Brandon Gaudin to discuss* Braves Expectations for 2026* Espresso Martinis * Road Trips/ Other Cities* The Kyle Tucker Signing and the State of MLBAnd More!If you like what you're hearing please leave us alone comment, like, rate, share, follow and subscribe as it helps us out more than you know! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit jebmaize.substack.com

WildCard Weekend ReviewPittsburgh Loses, Mike Tomlin OutPlayer Salaries, Especially Quarterbacks are out of whackDivisional Round Playoff picks If yo u cannot see the audio controls, listen/download the audio file here

What does it really feel like to move six hours away, know no one, and launch a service business from scratch? In this episode of the WNY Entrepreneur Podcast, Joanna O'Connell shares the unfiltered story of rebuilding her life and business reputation in a brand-new market one conversation, one customer, and one relationship at a time.Joanna unpacks how transparency and education became her fastest growth levers, why networking outperformed paid ads early on, and the mindset shift that helped her sell confidently without feeling “salesy.” If you're relocating, restarting, or simply trying to gain traction in a credibility-sensitive industry, this conversation is a blueprint you can use tomorrow.In this episode, you'll learn:✅ What it feels like to start a business with no network and how to take the first steps✅ How Joanna built credibility fast in a home service niche where reputation is everything✅ Why transparency and education became her best marketing tools✅ How consistent networking replaced paid advertising during the early stage✅ The mindset shift that changes “sales” into service✅ The hidden costs founders underestimate when they move or restart✅ Why taking the leap before you feel ready is sometimes the only path forwardBreaking into a new market isn't about flashy campaigns, it's about trust, consistency, and showing up. Joanna's story proves you can build momentum without a big ad budget by educating customers, nurturing referrals, and turning every job into a relationship.

We debate the open-ending of the Stranger Things finale, fun facts about keyboards and we find out the Soup of the Day!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

WildCard Weekend is Here in the NFLRavens Lose on Missed Field GoalJohn Harbaugh FiredWildcard Playoff picks If yo u cannot see the audio controls, listen/download the audio file here

Peter and Cecil close out the year with a classic That Don't Sound Right mailbag episode — and it goes exactly where you'd expect… and nowhere you'd predict. From debating whether a cocktail napkin featuring a nativity scene is usable,  to chasing a mysterious stainless-steel barrel down the highway (spoiler: it's a dryer drum), the hosts dive headfirst into listener-submitted stories, tips, photos, and theories. Listeners weigh in on everything from peanut-butter-and-pickle sandwiches and hypermiling tricks, to rock cairn trail etiquette, salt mines, AirTags on pets, Francine the Lowe's cat, and those household rules that are absolutely non-negotiable. It's a fast-moving, laugh-filled year-end wrap-up that celebrates the community around the show, reflects on the weirdest conversations of the season, and teases what's coming in Season Six. As always, listeners are invited to keep the conversation going and send in their own “that don't sound right” moments.   Connect with us:

Puka Nakua calls out refs Practice standards in the NFL declining source of poor play?Phillip Rivers shows he's got some gas left in the tankWeek 16 NFL picks If yo u cannot see the audio controls, listen/download the audio file here

Puka Nakua ruffles feathers of teammates going live on social media in locker room Shedeur Sanders supporters still not happy even after being named starterPhillip Rivers signs with Colts at the age of 44, ending retirementBacklash from the NIL eraWeek 15 NFL picks If yo u cannot see the audio controls, listen/download the audio file here

Hey angels,  So sorry this was a short ep lads, vic is a bit worn out this week. This week we get into Vic's lip eczema journey, why Black Friday isn't Black Fridaying anymore, and the drama of clearing out old clothes. Jas gives the real talk on knowing when to let them GO.  Let us know what you think! Use VICJASCB for 10% off at https://www.currentbody.com/ --------------------------------------------------------------------------------------------------------------- You can send dilemmas by using this link: https://bit.ly/3FzyTGG (If you'd like to listen to our episodes ad-free, please join our Patreon :) ) If you are thinking about getting therapy but not sure where to start, check out our sponsor www.betterhelp.com/BGL HOSTS:⠀ Jas: twitter.com/jas_bw + www.instagram.com/jas_bw/ Vic: https://www.tiktok.com/@vicsanusi + www.instagram.com/vicsanusi/ BGL socials: www.instagram.com/blackgalslivin/ + twitter.com/blackgalslivin/ Tik Tok: @blackgalslivin Chat to us using the hashtag #blackgalslivin⠀ Artwork by @thecamru Learn more about your ad choices. Visit podcastchoices.com/adchoices

Rover bought Duji the washer and dryer that is in her home. Getting perks for big purchases. Binge drinkers end up being more successful in life. When was the last time Duji was drunk?

Rover bought Duji the washer and dryer that is in her home. Getting perks for big purchases. Binge drinkers end up being more successful in life. When was the last time Duji was drunk?See omnystudio.com/listener for privacy information.

Unspoken shower drawings, Briggs turns 20, Dr. McDreamy lied, Dad punched Mom?, and more of course.....LOL

The cast of Friends made millions from the show, but Jennifer Aniston got one extra perk that the rest missed out on. Plus, Kevin Jonas opened up about feeling like his brothers are better than him. Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The cast of Friends made millions from the show, but Jennifer Aniston got one extra perk that the rest missed out on. Plus, Kevin Jonas opened up about feeling like his brothers are better than him. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week we talk about bathroom renovations, watch bands, chickenpox, taking baths, tech detoxes, and Hollow Knight: Silksong.Support us on Patreon to keep the podcast going, view more detailed show notes, and to gain access to exclusive content at: http://www.patreon.com/theshowsamandjoeThings we talked about:New Tomb Raider MovieOokie's Labubu Drawings of UsClicks Keyboard for Razr 2025Favorite things:Miimall Resin Band for Pixel WatchHollow Knight: Silksong Hosted on Acast. See acast.com/privacy for more information.

Dale Earnhardt Jr. welcomes longtime Vice President of Competition Robin Pemberton back to the studio to discuss Robin's time working at NASCAR. The two discuss hot topics in the world of NASCAR during Robin's time as an executive, such as the Playoff format, the 4-car cap on teams, the Car of Tomorrow, the 2008 Indianapolis tire debacle, and the 2012 Daytona 500 fire situation.Plus, Robin shares never-before-heard details on the rumored fight between Tony Stewart & Kurt Busch in the NASCAR hauler at Daytona, whether or not traction control has ever been used by competitors, and much more.In Part 1, Dale and Robin moved from his humble beginnings at Albany-Saratoga Speedway to journeying through the NASCAR Cup garage, working at some of the most prominent teams in the history of stock car racing. Check it out if you haven't listened yet!And for more content check out our YouTube page: https://www.youtube.com/@DirtyMoMediaReal fans wear Dirty Mo. Hit the link and join the crew.