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Vitamin K does far more than support blood clotting; research in mice found it helps regulate the constant cycle of removing old bone and building new bone — a process that influences long-term bone strength Researchers identified a vitamin K-dependent protein called GAS6 that acts as a messenger between bone-building cells and bone-removing cells, helping coordinate the remodeling process that keeps your skeleton healthy Bone-building cells use vitamin K at remarkably high levels; researchers found that the enzymes responsible for vitamin K activity were 10 to 40 times more abundant in bone-building cells than in bone-removing cells, a sign that bone-building cells are among the body's heaviest users of vitamin K, on par with the liver Foods rich in vitamin K2, including egg yolks, liver, Gouda, Brie, and fermented foods such as natto, help direct calcium into your bones and teeth instead of allowing it to accumulate in soft tissues Protecting your bones involves more than getting enough calcium; adequate protein, healthy vitamin D levels, regular weight-bearing exercise, avoiding soft drinks, and reducing seed oils all support the cellular energy and nutrient balance required for healthy bone remodeling

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

Ayoub Kharkhach won het Amsterdams Kleinkunstfestival in 2024 en dit jaar won hij de Annie M.G. Schmidtprijs voor het beste theaterlied. Hij staat momenteel in de theaters met zijn voorstelling "En verbied vogels om te fluiten", Een verhaal over opgroeien in Gouda in een Marokkaans-Nederlands gezin, over een jeugd die abrupt veranderde toen hij op zijn elfde kanker kreeg, en over de angst die pas jaren later kwam. Jan praat met Ayoub! 

Tach auch, da simma wieda, diesmal zu Folge 119!Diesmal mussten wir uns echt am Riemen reißen – nach über einer Stunde Off-Record-Quatschen haben wir endlich den Aufnahme-Button gedrückt, damit ihr auch was von uns habt.

Malte geht loco auf den Film Citizen Vigilante und Abdul will in dieser Folge Burak vom Veganen Essen überzeugen. Der dreht den Adanaspieß mit Gouda um und will Malte zum Leasing eines SUV locken. Ob Malte sich der SUV Gang anschließen will, erfahrt ihr nur in dieser Folge.

In dieser Folge von 120 Sekunden Deluxe geht es um eine ziemlich alltägliche Kühlschrankfrage: Warum schwitzt Käse in der Plastikbox? Wer schon einmal eine Käseverpackung geöffnet hat und unten Wasser, glitschige Scheiben oder einen leicht unangenehmen Geruch entdeckt hat, kennt das Problem. Die Ursache liegt in einer Mischung aus Feuchtigkeit, Kälte und Lagerung. Käse enthält Wasser, Salz, Eiweiß und Fett – und in einer luftdichten Box kann Feuchtigkeit kaum entweichen. Kühlt die feuchte Luft ab, entsteht Kondenswasser. Der Taupunkt macht aus unsichtbarem Wasserdampf sichtbare Tropfen. Dazu zieht Salz Wasser an, wodurch die Oberfläche schneller schmierig werden kann. In der Folge erfahrt ihr, warum Käse zwar Feuchtigkeit braucht, aber keine Badewanne. Außerdem gibt es praktische Tipps zur besseren Lagerung: Käsepapier, Butterbrotpapier, Küchenpapier oder eine Frischhaltebox mit Gittereinsatz können helfen. Eine kleine Folge über Käse, Kühlschrankphysik und die Frage, warum Gouda kein Fußbad braucht.

The gang dives headfirst into one of the most ridiculous E-Memoriums we've had in a while, featuring cheese addiction, public stupidity, psychedelic suburban dads, shattered aviation dreams, and one of the most unexpectedly wholesome surprises we've ever pulled off.Rafe kicks things off by documenting his descent into dairy madness after being forced onto a 90-day elimination diet. What started as a simple food sensitivity test has turned into a full-blown cheese withdrawal situation. We're talking Gouda cravings, cheddar desperation, and behavior that would get you escorted directly out of a Target. If you've ever loved cheese enough to question your life choices, you'll feel seen.Meanwhile, Rizz discovers there's now a Lost Boys musical on Broadway. That's right. Somewhere, a vampire is singing show tunes and Gen X dads everywhere are suddenly considering season tickets. The crew debates Broadway shows, Book of Mormon, and whether Lost Boys might be the gateway drug that finally gets middle-aged rock fans into theater.Then comes one of the week's strangest news stories as the gang revisits the infamous Hooters incident involving a customer who somehow managed to turn a chicken wing restaurant into the site of a criminal investigation. It leads to a conversation that proves common sense may officially be extinct.The laughs keep coming when Riz recounts his Primus concert experience. What should have been a nostalgic night of music instead became a fascinating study of what happens when suburban dads try to reconnect with their youth through psychedelics while simultaneously worrying about mortgages, roofing contractors, colonoscopies, and elevated heart rates. It's less Woodstock and more West County Wellness Check.But the emotional centerpiece of the episode belongs to Moon.After learning he lost his chance to fly with the Blue Angels, Moon was genuinely crushed. What follows is one of the coolest surprises we've ever pulled off. With help from an incredible listener, a Blue Angels-themed Corvette Stingray appears outside the station, giving Moon the next best thing to taking flight. What starts as a joke quickly becomes a heartfelt moment involving family memories, aviation dreams, and enough horsepower to temporarily heal a broken heart.You'll also hear the crew celebrate Riz's birthday, roast each other relentlessly, honor several notable losses during the E-Memorium, and somehow manage to turn a simple radio show into the kind of beautiful disaster you've come to expect from your favorite daily comedy show.It's weird. It's heartfelt. It's sarcastic. It's completely unnecessary in all the best ways.If you're looking for a daily comedy show packed with ridiculous stories, unexpected emotional moments, and a group of friends who somehow make every situation worse and better at the same time, you've found your episode.Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The crew kicks things off with air show excitement taking over St. Louis. Between Blue Angels screaming across the sky, traffic nightmares in Chesterfield Valley, food truck plans, soccer matches, and Moon somehow scheduling approximately 47 events in a single Saturday, the weekend is already off to a chaotic start. The team also swaps stories about hidden local gems, parks they've somehow ignored for years, and the eternal struggle of trying to get anywhere during a major regional event.Steve Ewing, his wife Beth, and the tragic loss of their dog after an attack in Tower Grove Park. The gang shares thoughts on responsible pet ownership, leash laws, dog training, accountability, and the kind of people who make terrible situations even worse by running away from them. It's an emotional discussion that highlights how quickly an ordinary day can become unforgettable.What's worse—finding out your child is being bullied or finding out your child is the bully? That launches a flood of personal stories, old-school parenting advice, schoolyard fight memories, gym teachers who looked the other way, and lessons learned from growing up in a world where conflict usually worked itself out one way or another.They debate about things that were ruined once too many people discovered them. Food trucks. Craft beer. Airbnb. Festivals. Etsy. Secret parking spots. National parks. Podcasts. Nothing is safe. If you've ever loved something before it became wildly popular and slightly unbearable, you'll probably find yourself nodding along while simultaneously realizing you might be part of the problem.An Olive Garden server receives a massive $700 tip, management gets involved, fraud reviews begin, accusations start flying, Facebook explodes, and suddenly nobody knows who to believe. Along the way you'll hear tales of childhood heroes, local legends, travel headaches, restaurant pet peeves, and the type of random conversations that somehow only make sense when heard together. That's what happens when a group of friends sits down with microphones and starts following every ridiculous tangent to its natural conclusion.Rizz didn't know what a Long John donut was?Which led to a passionate discussion about Long Johns, eclairs, and why every city insists on calling the same food something completely different. From there, things get appropriately ridiculous.In music news, Ace Frehley's legendary 1975 Gibson Les Paul sells for over half a million dollars, proving that Kiss fans remain one of the most dedicated—and financially dangerous—fan bases on Earth. The crew dives into the legacy of the iconic guitar, the musicians inspired by it, and why certain pieces of rock history carry a price tag bigger than most houses.The Red Hot Chili Peppers, where former guitarist Josh Klinghoffer says his era with the band has basically been erased from history. The gang debates forgotten albums, band politics, and why some musicians act like entire chapters of their careers never happened.Elsewhere, Madonna surprises fans with a pop-up Pride performance in Times Square, Ted Danson opens up once again about one of the most controversial moments of his career, and Bret Michaels' daughter shares stories about growing up backstage at Poison concerts that absolutely sound like they came from another planet.Movie fans get fed as the crew breaks down reviews for the new Masters of the Universe film, debates whether nostalgia can carry a franchise forever, and discusses famous movie mistakes that accidentally became iconic scenes. Plus, Nightcrawler gets some love, The Birdcage remains a classic, and everyone learns that sometimes the best moments in cinema happen when things go completely off the rails.The crew discovers what modern audiences consider "dad rock," and let's just say nobody was emotionally prepared to hear Blink-182, Linkin Park, Korn, Creed, and Fall Out Boy thrown into the same category as classic rock legends. Time comes for us all.The gang dives headfirst into one of the most ridiculous E-Memoriums we've had in a while, featuring cheese addiction, public stupidity, psychedelic suburban dads, shattered aviation dreams, and one of the most unexpectedly wholesome surprises we've ever pulled off.Rafe kicks things off by documenting his descent into dairy madness after being forced onto a 90-day elimination diet. What started as a simple food sensitivity test has turned into a full-blown cheese withdrawal situation. We're talking Gouda cravings, cheddar desperation, and behavior that would get you escorted directly out of a Target. If you've ever loved cheese enough to question your life choices, you'll feel seen.Meanwhile, Rizz discovers there's now a Lost Boys musical on Broadway. That's right. Somewhere, a vampire is singing show tunes and Gen X dads everywhere are suddenly considering season tickets. The crew debates Broadway shows, Book of Mormon, and whether Lost Boys might be the gateway drug that finally gets middle-aged rock fans into theater.Then comes one of the week's strangest news stories as the gang revisits the infamous Hooters incident involving a customer who somehow managed to turn a chicken wing restaurant into the site of a criminal investigation. It leads to a conversation that proves common sense may officially be extinct.The laughs keep coming when Rizz recounts his Primus concert experience. What should have been a nostalgic night of music instead became a fascinating study of what happens when suburban dads try to reconnect with their youth through psychedelics while simultaneously worrying about mortgages, roofing contractors, colonoscopies, and elevated heart rates. It's less Woodstock and more West County Wellness Check.After learning he lost his chance to fly with the Blue Angels, Moon was genuinely crushed. What follows is one of the coolest surprises we've ever pulled off. With help from an incredible listener, a Blue Angels-themed Corvette Stingray appears outside the station, giving Moon the next best thing to taking flight. What starts as a joke quickly becomes a heartfelt moment involving family memories, aviation dreams, and enough horsepower to temporarily heal a broken heart.Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.Man arrested for smashing bar window in south St. LouisOlive Garden Faces Backlash After Server Says $700 Tip Led to FiringAce Frehley's main Kiss guitar, the 1975 “Budokan” Gibson Les Paul, sells for over half a million dollars at auctionRam Made An AI-Generated Shirt With A Tacoma On ItVolunteer firefighter arrested for setting blazes and responding to them with his own department during 30-hour arson spreeNew York robber on the run after stealing just $605 from six banks across cityMan allegedly had 11-year-old hold flashlight during burglaryCedar Point bans guest from all Six Flags parks for life after video shows him eating chicken nuggets while riding Millennium Force roller coasterHere's why a Newark flight to Spain had to turn around over the Atlantic68-year-old woman arrested for calling 911 over Jell-O shot denial at Ocala barMan accidentally shoots himself in groin while shopping at Florida WalmartSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

J-Si really wants a new pet, and Big Al thought a crime was about to go down at the gas station. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Plastic afval is vaak te vies om nog goed te recyclen. Dit blijkt uit nieuw onderzoek. Het plastic stinkt meer waardoor het slechter te gebruiken is en er zitten zware metalen in. Dat klinkt allemaal niet heel lekker en gezond, en het roept de vraag op: is thuis afval scheiden beter? In gesprek met *Maarten Bakker, Hoogleraar afvalverwerking aan de TU Delft *en Rüstem Çetin, gemeenteraadslid van gemeentebelangen Gouda. 

DE WAKERS AAN DE MAASIn de eerste aflevering van Alternatieve Feiten: Wat als de Belgische Revolutie mislukt was? kon je meemaken hoe ik via een obscuur programma in een parallelle wereld terechtkwam, waar koning Willem-Alexander II die dag officieel de nieuwe federale regeringszetel in Brussel opende. Het gebouw met de naam Noordzeepoort, moest symbool staan voor de eenheid van onze natie, van Groningen tot Aarlen. Het Ministerie van Taalharmonie en Regionale Gevoeligheden maakt die dag ook de nieuwe Taalharmonie-index bekend, en eindelijk was er goed nieuws voor de boeren: na weken van onderhandelen werd eindelijk een akkoord bereikt over de exportverhouding tussen Gouda en Orval. Maar hoe verliep de Eerste Wereldoorlog dan, als daar een groot en sterk Noordzeerijk in de weg lag voor een Duits offensief? En als die Grote Oorlog niet eindigde op het trauma van Versailles, is het dan mogelijk dat ene Adolf Hitler tot een voetnoot in de geschiedenis zou worden gereduceerd?In deze tweede aflevering buigen we ons vooral over de gevolgen voor de Grote Oorlog. Hoe het nazisme daardoor geen kans kreeg om een factor van belang te worden, lees je in het ebook waarin het hele verhaal verteld wordt: Alternatieve Feiten: Wat als de Belgische Revolutie mislukt was? Hier vind je de eerste aflevering van Wat als de Belgische Revolutie mislukt was?Deze tweede aflevering werd net als de eerste gemaakt door Patrick Bernauw (script & stem), Antoine Derksen (stem & sound design) en Casper Derksen (stem). Geluidseffecten: freesound.orgMuziek:Wilhelmus: NPO Klassiek, voor een special rondom Koningsdag maakte Jasper Iturrospe een vrij spel op het Wilhelmus.Nieuwsfilller: BBC News 2024Adobefreestockaudio.com La Revolution Le Temps du ChangementsBecome a supporter of this podcast: https://www.spreaker.com/podcast/mysterieus-belgie--5917929/support.Mysterieus België is een podcast van de Vlaamse auteur Patrick Bernauw. Zijn werk is verkrijgbaar in iedere plaatselijke en online boekhandel, o.a. bij Bol of Standaard Boekhandel. Zijn meest recente boeken: BeeldSpraak https://www.bernauw.com/p/beeldspraak-gecartoniseerde-collages.htmlGroetjes uit de Vierde Dimensie https://www.bernauw.com/p/maf.htmlThis episode includes AI-generated content.

Halverwege de negentiende eeuw arriveerden de eerste Chinese contractarbeiders in Suriname. Hun verhaal is verborgen in de marges van de koloniale geschiedenis. In gesprek over de Chinees-Surinaamse identiteit.Tussen 1853 en 1874 werden Chinese contractarbeiders geronseld om te komen werken op de Surinaamse plantages. Na de Tweede Wereldoorlog volgde een nieuwe migratiegolf, gedreven door politieke instabiliteit en economische nood in China.Vandaag zien we hoe deze gemeenschappen zich verweven hebben met de Surinaamse en Nederlandse identiteit, maar eigenlijk nog steeds weinig aandacht krijgen in wetenschappelijk onderzoek of het publieke debat. Van historie tot hedendaagse migratie: wat kunnen we leren van hun reis en hun bijdrage aan de samenleving?Melvin Chang heeft geneeskunde gestudeerd maar koos al gauw daarna voor een carrière als ondernemer. Bijna 30 jaar was hij eigenaar/directeur van restaurant Lung Fung, het eerste Surinaams-Chinese restaurant van Den Haag dat door zijn vader en opa was opgericht. Tegenwoordig houdt hij zich vooral bezig met de vastlegging van het Surinaams-Chinese erfgoed en is hij bestuurslid van het Collectief contractarbeid.Fresco Sam-Sin is filoloog en podcast- en radiomaker. Hij studeerde sinologie en mantsjoerologie in Leiden en Beijing en hij onderzoekt de verweven geschiedenis van China en Suriname binnen de context van het koloniale verleden. Daarnaast probeert hij via websites als thingsthattalk.net of kenki.nl om kennis een platform te geven. Bovendien is Fresco de vaste recensent van OVT, het geschiedenisprogramma van VPRO-radio.Carla Tjon heeft kunst- en cultuurwetenschappen gestudeerd aan de Erasmus Universiteit. Haar artistiek talent gebruikt ze vooral om de Surinaams-Chinese migratiegeschiedenis te laten zien. Bijvoorbeeld met haar initiatief voor de reizende tentoonstelling Snesie. En ook met haar boek 2 X 9 levens. Verder schreef ze ‘In van God verlaten oorden', uitgebracht in 2019 door Verhalenhuis Belvedère Rotterdam. Carla is lid van het Collectief Koloniaal Nu & Toen. Verder is ze Zakelijk directeur van het cultureel platform Perdu voor poëzie in Amsterdam.Dr. Paul Tjon Sie Fat heeft sinologie gestuurd aan Universiteit Leiden. Daarna promoveerde hij aan de Universiteit van Amsterdam op een proefschrift over de moderne Chinese migratie en identiteit in Suriname. Bovendien heeft hij publicaties op zijn naam over de relatie tussen de Chinese taal, de gemeenschapsorganisatie en identiteit van Chinese migranten in dat land of hoe mensen soms hun etnische achtergrond zichtbaar maken in de Surinaamse politiek. Stuart Kensenhuis is freelancejournalist, moderator en radiopresentator, met een fascinatie voor politiek en geschiedenis. Hij schrijft onder andere voor AD/Haagsche Courant en Tijdschrift voor Geschiedenis en presenteerde een 20-delige podcastserie op Radio Stanvaste, over het koloniaal en slavernijverleden van Nederland. Verder is hij één van de auteurs van het boek ‘Het koloniaal en slavernijverleden van Gouda (2024, Streekarchief Midden-Holland). In samenwerking met De Balie presenteerde hij verschillende programma's over immigratie of het koloniaal en slavernijverleden.Programmamaker: Britt van RossumProgrammamaker en moderator: Stuart KensenhuisZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

De Dames van ZV de Zaan hebben de landstitel in het waterpolo terugveroverd op GZC Donk uit Gouda. Na vrijdag werd er ook zaterdag gewonnen in de finales. We praten na met coach Mick van den Bree en speelster Maud Koopman.

Choice Classic Radio presents to you Dangerous Assignment, which aired from 1949 to 1953. Today we bring to you the episode titled “Get Gouda Before the Gun Runners.” Please consider supporting our show by becoming a patron at http://choiceclassicradio.com We hope you enjoy the show!

It's all about the cheese this week with Amanda doing a Gouda job telling us about her time in a boomer shooter detective game. Meanwhile Christian lists a bunch of streamers and Taylor finally discovers the survivors-like genre. ADD THESE TO YOUR BACKLOG MOUSE: P.I. for Hire, TerraTech Legion, Warcraft III via W3Champions OTHER TOPICS I Am Your Beast, Dig In, Cartel Pilots Wanted To connect with us, visit ⁠⁠dlgaming.net⁠⁠! Next episode… Christian is rounding up rambunctious Rodians who have large bounties on their head with Star WarsTM: Bounty HunterTM Learn more about your ad choices. Visit megaphone.fm/adchoices

Die Maus zum Hören - Lach- und Sachgeschichten. Heute: mit den Niederlanden, Holzschuhen, Jimmy Böndchen, mit André und natürlich mit der Maus und dem Elefanten. Frage des Tages - Warum sagt man zu den Niederlanden auch Holland? (00:57:62) KunstKrimi - Glauben Sie mir ich bin ein Fälscher Teil 2 (09:05) Sachgeschichte - Wie werden Holzschuhe gemacht? (20:10) Maus-Plattenkiste - Lily was here (30:37) Lachgeschichte - Jimmy Böndchen (38:57) Maustisch - Gouda (50:32) Von André Gatzke.

NECROMANCER EP 138 – SUBCULTURED: SHE'S THE MAN (2006) Shira introduces Bret to the cult of Amanda Bynes comedies to round out the necromancers' tour of cult classic films. Her pick, She's the Man, came out more than 20 years ago but remains timeless for romcom fans and Gouda cheese lovers. Listen to find out […]

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Welcome to the live, and a tech hiccup: We start strong (one minute early!) before Amy promptly drops off the call. Welcome to live television, folks.* 2:22 — Big announcement — we're moving to Wednesdays at noon ET: David (Fatty Daddy) is almost 66 and exhausted by late-night shows. Starting next week, Talking with My Mouth Full goes live every Wednesday at 12 noon Eastern. West Coasters, that's 9 a.m. Europeans, we see you, too.* 6:20 — Amy's sourdough report: The Miche: Amy's been baking her way through the King Arthur Big Book of Bread, and this week's loaf was a miche — a classic French whole-grain sourdough, deeply tangy, chewy, and wonderfully moisture-retaining. Her starter is named Lazarus (given to her by a pastry chef at The Alna Store in Maine), and the name fits.* 10:28 — David's food week: Lasagna Bianca and the Coca-Cola Brisket Aftermath: David finally had all the right cheeses (ordered from Caputo's) for his five-cheese lasagna bianca, with handmade noodles rolled to setting 6 or 7 — so thin you can see through them. (Marcella Hazan once wrote him to say that's exactly how it should be done.) He also confesses to eating an entire five-pound Coca-Cola brisket over the course of several days. No regrets.* 10:45 — The L. Reuteri Yogurt Rabbit Hole: Amy has gotten into making homemade yogurt using Lactobacillus reuteri, a culture promoted by Dr. William Davis (Wheat Belly) for its alleged gut-health and serotonin-boosting effects. The evidence: her sister-in-law went from tightly wound to noticeably chill. It's made with half-and-half and is genuinely delicious. Amy's verdict: she may have a delightful personality again.* 15:30 — ADHD confessions: David opens up about struggling to function without The One around — 269 unpublished posts sitting in his website backend, four photos from a shoot last June never uploaded, six holiday videos still in draft. Amy relates: She says she's somewhere on the spectrum, and got into a fight with Scott when she started raking leaves at 1 p.m. for a 2 p.m. departure. (She was ready by 2:05, for the record.) Audience members chimed in to share their own experiences.* 22:10 — Books We Love: Morning Baker by Roxana Jullapat: David shares his excitement about this upcoming baking book (drops April 7th), packed with gorgeous recipes from the author of Mother Grains. Donuts, French toast, and beautiful photography — this one earned a “must have the physical copy.”* 24:46 — Amy's Pick: A Kitchen on Goose Cove by Devin Finigan: Amy recommends this forthcoming cookbook from the chef of Aragosta restaurant in Maine, arriving later in April. The restaurant sits at the edge of an enchanted-forest cove overlooking the bay — and the food is just as stunning.* 27:18 — Amy's current read: Le Road Trip by Vivian Swift: A beautifully illustrated chronicle of a honeymoon road trip through France, with sections on Bordeaux's food and wine scene. Swift is an illustrator and writer, and Amy is captivated by the humanity of the hand-drawn work — especially in an AI-saturated moment.* 29:56 — Dorie's Anytime Cakes and the illustrated cookbook debate: David and Amy discuss the reactions to Dorie's latest book, which uses a photorealistic illustration style. Beautiful graphic design, but some readers found it less effective than photographs. The conversation leads to a broader point: in the age of AI perfection, people are gravitating toward the human, the imperfect, the messy, and real.* 33:20 — Product Spotlight: The Rose Levy Beranbaum Reduction Spatula: David finally retrieved it from the kitchen. It's a ThermoWorks product from her Signature Series — a long spatula with raised measurement markings so you can track a sauce as it reduces right in the pan, no pouring into a measuring cup required. You can also use it to check viscosity. David has been trying to show it on the show for three weeks. Worth every penny.* 35:46 — Also worth having: Lucinda Scala Quinn's Spurtles: Amy sings the praises of her spurtles — a cross between a spoon and a spatula, available in solid and slotted versions. Great for flipping pancakes, stirring risotto, and pretty much everything else. A quiet classic.* 37:09 — Food News: The 100-Year Oyster Promise Fulfilled: Wintzell's Oyster House in Mobile, Alabama, had a long-standing promotion: free oysters to any man 80 years old, accompanied by his father. In early 2026, 99-year-old James Rush finally walked in with his 80-year-old son Jimmy to claim it. This is the first time in nearly 100 years the promotion has been fulfilled.* 39:13 — The World's Best Cheese: The World Championship Cheese Contest recently crowned the Beemster Royaal Grand Cru — a 12-month-aged Gouda made by a cheesemaker with a Royal Warrant from the Netherlands — as best in show. The cows graze on seagrass near the ocean; the resulting milk delivers butterscotch and toasted almond notes. It is available at specialty cheese shops in the U.S.* 41:03 — Amy's personal favorite: Abbaye de Belloc: A butterscotch-nutty, alpine-style cheese from the Pyrénées in the Comté family, made by affineur Mons and sold at Formaggio Kitchen in Cambridge (which has an in-store aging cave and an online shop).* 43:07 — A love letter to Queijo Serra da Estrela: David raves about Portugal's greatest cheese — an oozy, thistle-rennet sheep's milk cheese from the Serra da Estrela mountains. He recalls a peak life moment at Quinta do Crasto in the Douro, when a nearly empty wheel arrived at the table, spaghetti swirled in the gooey inside with just black pepper. Nearly impossible to find properly aged in the U.S.* 48:35 — So long, and see you Wednesday at noon: Thank you for joining us. The Prosecco is gone, Amy is laughing, and we'll see you next Wednesday at 12 noon Eastern.Products We Love* Rose Levy Beranbaum's Reduction Spatula (ThermoWorks Signature Series) — A long spatula with raised measurement markings for tracking sauce reductions right in the pan. Also useful for checking viscosity. An absolute game-changer for anyone who reduces stocks, sauces, or caramels.* Lucinda Scala Quinn's Spurtles — A cross between a spoon and a spatula, available in solid and slotted versions. Great for stirring, flipping, and doing basically everything at the stove.Books and Publications* Morning Baker by Roxana Jullapat — A baking book dropping April 7th, from the author of Mother Grains* A Kitchen on Goose Cove by Devin Finigan — From the chef of Aragosta restaurant in Maine; coming May 19, 2026.* Le Road Trip by Vivian Swift — Illustrated travel memoir covering a honeymoon journey through France* Dorie's Anytime Cakes by Dorie Greenspan — Out now; photo-realistic illustration style sparked a lively debate* Wheat Belly by Dr. William Davis — The classic tome on eliminating wheat from your diet and whyRecipes* Sourdough Miche (French whole-grain sourdough)* Porridge Bread* L. Reuteri Yogurt (made with half-and-half)* Lasagna Bianca with Five Cheeses (with handmade pasta)* Coca-Cola Brisket* Pastéis de Nata (Portuguese Custard Tarts)Where to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Leite's Culinaria | Instagram | Pinterest | Facebook | YouTubeChow,David This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

Adriaan en Simon spreken over: de schelpdesk / de koninklijke noordkromp / een jonge lezeres / vrede zoeken met je sterfelijkheid / getekende heling voor hartproblemen / Blake en Mortimer / mecenas Sprinklr / tulpenbollenoorlog / poëtisch intermezzo / de post / interview met Rasit Elibol Schrijvers van dienst: Rasit Elibol / Maarten Asscher / Sorhap Sepehri / Frenk Meeuwsen / Peter van Dongen Sponsor van de aflevering Bestel al je biologische tuinplanten bij Sprinklr.co en ontvang 5 euro korting op je order van minimaal 30 euro met de code VanDisBio. De code is eenmalig geldig tot en met juni 2026: Sprinklr Boeken uit de aflevering bestellen? Dat kan via onderstaande links: Rasit Elibol - Vuistslagen Maarten Asscher - Elke dag Frenk Meeuwsen - Rufus Van Dis voor het laatst over Alles voor de reis: 22 maart in Gouda, tickets hier te bestellen. Volg het Instagram-account van de podcast: @vandis.ongefilterd Wil je een vraag stellen of reageren? Mail het aan: vandis@atlascontact.nl Van Dis Ongefilterd wordt gemaakt door Adriaan van Dis, Simon Dikker Hupkes en Bart Jeroen Kiers. Bedankt voor uw recensie. © 2026 Atlas Contact | Adriaan van Dis | Simon Dikker Hupkes | Bart Jeroen KiersSee omnystudio.com/listener for privacy information.

In today's episode, Dave and Tyler take a deep dive into the high-stakes world of Monopoly, revisiting the 1961 rulebook to settle those age-old family arguments once and for all. After surviving the launch of his "Cheese Tour" last night, Tyler gives a full, "Gouda" recap of the event that has Winnipeg talking. The conversation gets serious as the guys discuss the controversial move by the Manitoba government regarding emergency calls and overnight staffing—is the province pulling a fast one on its citizens? Plus, with the clocks set to change soon, the duo re-opens the Daylight Savings debate to see if Manitobans are ready to follow B.C.'s lead and ditch the switch. Joining the chaos is the hilarious Derek Seguin, stopping by ahead of his weekend at Rumors Comedy Club to talk shop and share some laughs.

The Spleen broadcasts live from a stadium dumpster and becomes a white mage of Tinactin and banana peels. We try to figure out what makes sense of the recent Epstein files drama, the government's bold strategy of just lying about everything, make some predictions that are sure not to age poorly, and try to figure out why we both have had bad experiences with smoked Gouda cheese. Learn more about your ad choices. Visit megaphone.fm/adchoices

rWotD Episode 3201: R44 (South Africa) Welcome to random Wiki of the Day, your journey through Wikipedia's vast and varied content, one random article at a time.The random article for Saturday, 7 February 2026, is R44 (South Africa).The R44 is a provincial route in Western Cape, South Africa that connects Piketberg with Kleinmond via Wellington, Stellenbosch, Somerset West and Strand. The coastal section between Kleinmond and Gordon's Bay is a very scenic ocean drive. The section between Gordon's Bay and Stellenbosch via Strand and Somerset West is a dual carriageway. The R44 is co-signed with the R46 between Gouda and Hermon in the Berg River valley.This recording reflects the Wikipedia text as of 00:50 UTC on Saturday, 7 February 2026.For the full current version of the article, see R44 (South Africa) on Wikipedia.This podcast uses content from Wikipedia under the Creative Commons Attribution-ShareAlike License.Visit our archives at wikioftheday.com and subscribe to stay updated on new episodes.Follow us on Mastodon at @wikioftheday@masto.ai.Also check out Curmudgeon's Corner, a current events podcast.Until next time, I'm neural Brian.

Dino Toppmöller ist Geschichte in Frankfurt. Wir begrüßen alle Hörer zur gemeinsamen Aufarbeitungssitzung und besprechen, wie wichtig Trainer-DNA ist, warum sich Kwasniok ins Fäustchen lacht, und was Container-Willi damit zu tun hat. Außerdem widmen wir uns ausführlich dem Finale der Afrikameisterschaft und versuchen, Ordnung in die einzelnen Szenen zu bekommen, von Handtuch-Dieben über missglückte Panenkas bis hin zu einem siegreichen Kölner. Obendrein loben wir überraschenderweise die FIFA für ein Turnier, in dem Ungarn und Aruba spielen. Und wir müssen kurz über die Polizei in Berlin sprechen. David hat sich etwas mit dem Aus von Oliver Glasner bei Crystal Palace beschäftigt, sowie der Frage, ob er sich die falschen Vereine aussucht. Nicht fehlen darf natürlich auch eine ausführliche Diskussion um die richtige Streichbewegung bei Butter, Enzos Ärger über unsymmetrischen Gouda sowie Davids grammatische Hinweise für schottisches Gälisch. Eher unverhofft tauchen wir zum Finale in einen wirren Fiebertraum, als wir „Ball des Todes“ weiterlesen. Ein Mannschaftskapitän hat ein seltsames Klingelschild, zu viele Zimmer und ein mysteriöses Bild an der Wand. Aber als dann Martin, Holger, Norma, Winfried und Irene auftauchen, und obendrein auch noch Anke unkt, blicken wir nicht mehr ganz durch. Viel Spaß! Werde auch DU Funfriend! Den drei90Shop. kennt Ihr ja. Mittlerweile gibt es auch einen drei90 Instagram-Account. Folgt uns auch gerne dort. drei90 via itunes abonnieren drei90 via Feedburner abonnieren

Paddy Borthwick Pinot Gris 2025, Wairarapa RRP $26.99 Pinot Gris's perfect drinking window is from the day of release and usually around two years. With some wines it may be more. This wine ticks all the boxes of freshness and vibrancy starting with a varietal and very fruity bouquet with a concentration of pear and apple flesh scents, then some white spice and white florals, some dandelion and white pepper. Medium weight with a satin-cream mouthfeel, flavours of white fleshed fruits touch the palate carried along with acidity and youthful freshness. Well-made with a lengthy leesy finish. Food match: Chicken, leek and sweet potato bake. This recipe also includes cream, Gouda cheese, and Dijon mustard. The dish has weight and intensity, creaminess and lots of touch points of flavours. The Paddy Gris offers the fruit contrast, has enough weight and an acid line to deliver a palate refreshing finish. Option 2: If you are a fan of corn on the cob with lashings of butter and salt then a glass of Paddy B Gris is a delicious accompaniment. The Vintage: Overall, it was blessed vintage in the region with higher volumes compared to the previous four vintages. Plenty of ripe fruit with above average quality overall. LISTEN ABOVE See omnystudio.com/listener for privacy information.

From the history of Popsicles to waffle cones, to talking about cheese, this episode is all Gouda.

20251223 Herbies Community Cooking Corner Originally Broadcasted December 23, 2025, on ACB Media 5 Participants joined me for another cooking adventure. This time: Quiche and Cornbread with Guest Sharon. If you cook along, you need the following: Quiche Ingredients: One unbaked 9inch deep pie crust, Aluminum foil pie weight such as dried beans or dried rice for baking. Custard filling ingredients: 4 Eggs 1 and 1/3 Cups Half and half-you can substitute whole milk-Do not use skim milk. Salt and fresh pepper to taste Filling ingredients: Eight strips bacon or cubed ham 1 and 1/3 Cups Shredded cheese Fresh or dried chives to garnish If you make a second quiche, substitute bacon for spinach. Second quiche filling: 1 1/3 cup chopped and spinach-dried thoroughly cooked. One and 1/3 cup cubed smoked Gouda cheese. Herbie makes requests for future recipes or if you want to present a cooking demo. Subscribe to the ACB Cooks email list Email the ACB Cooks Find the Cooking Corner on Youtube Find most of my recipes here

Wordt onze cultuur - en ook onze christelijke cultuur -bedreigd? Of je nu naar links kijkt of naar rechts: overal klinkt het gevoel dat we iets kwijtraken. Dat we grip verliezen op onze cultuur, tradities, identiteit en moraliteit. En daarom, zo hoor je steeds vaker, moeten we méér opkomen voor onze christelijke cultuur. Weerbaarder zijn, en feller van ons af bijten. Maar wat is eigenlijk een goede vorm van weerbaarheid? Welke houding is wijs, moedig en… christelijk? Daarover gaat David Boogerd in gesprek met hét Ongelooflijke duo: historicus Beatrice de Graaf (Universiteit Utrecht) en theoloog Stefan Paas (Vrije Universiteit Amsterdam / Theologische Universiteit Utrecht). Live, voor 800 Ongelooflijke luisteraars, in een uitverkochte Goudse Schouwburg in Gouda.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Celebrity Chef Jernard Wells.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Celebrity Chef Jernard Wells.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Celebrity Chef Jernard Wells.

Si visitas Países Bajos o Bélgica a mediados de noviembre, te encontrarás con una fiesta multitudinaria que paraliza las ciudades. No es Navidad todavía, pero las calles están llenas de niños disfrazados, música y olor a galletas especiadas. Se trata de la llegada de Sinterklaas (San Nicolás), una de las tradiciones más queridas y curiosas de la cultura neerlandesa. RFI estuvo en Gouda, la tierra del famoso queso, para verlo desembarcar.      Sinterklaas es el precursor histórico de Santa Claus, pero con una mitología muy diferente. Es un obispo anciano, majestuoso, que viste una capa roja y lleva un báculo dorado. Según la leyenda —que los niños neerlandeses creen fervientemente— Sinterklaas vive en España, específicamente en Madrid. La gran llegada El "Intocht" A diferencia de Papá Noel, que baja por la chimenea en secreto, Sinterklaas llega a lo grande. La tradición dicta que llega navegando desde España en un barco de vapor lleno de regalos. (Aunque, como bien señalan los locales con humor, ¡Madrid no tiene mar! Pero la magia de la historia lo permite todo). Tres semanas antes de entregar sus regalos, toca tierra en algún lugar de Países Bajos, después recorre el país, haciendo paradas en diferentes ciudades. Cada año hace escala en Gouda, una ciudad de unos 70.000 habitantes, a 75 kilómetros al suroeste de Ámsterdam.      En 2025 atraca el sábado 15 de noviembre. En medio de la lluvia San Nicolás desciende del barco acompañado por sus ayudantes, todos se llaman Pedro (Piet). Antes del viaje se entrenan físicamente para entregar los regalos pedidos por los niños y durante el periplo nacional, los Pedros se encargan de la diversión y la logística. Lluvia de "pepernoten" “Unas galletas para Sebastian”, grita uno de los visitantes mientras que el niño está sobre los brazos de su padre. Y es que los Pedros abren el desfile tradicional por una de las calles principales de Gouda, lanzando o entregando puñados de pepernoten y de kruidnoten, los dulces típicos de Sinterklaas. Son unas pequeñas galletas duras y especiadas (similares al pan de jengibre) que los niños recogen del suelo o atrapan al vuelo con emoción. Como se escucha en las calles: "Están duras, pero riquísimas". Cuando los niños disfrazados de Pedro, es decir, con traje renacentista y gorra con plumas, ya parecen saciados, aparece el personaje principal: Sinterklaas montado en su caballo blanco llamado actualmente Ozosnel. Los niños presentes quieren apreciar a ese caballo que van a mimar en los próximos días. Durante varias noches van a poner un zapato (schoenzetten) cerca de la chimenea o la puerta antes de irse a dormir. En él, zanahoria para Ozosnel, quizá dibujos o cartas con sus deseos para Sinterklaas. Si se han portado bien, a la mañana siguiente encuentran dulces, la inicial de su nombre en chocolate o un pequeño regalo dentro del zapato. El Sinterklaasjournaal La magia se alimenta diariamente a través de la televisión. Existe un noticiero especial para niños llamado el Sinterklaasjournaal. Según nos cuentan los locales que crecieron con esta tradición, cada año la trama incluye un "gran problema": el barco no encuentra su rumbo, el faro no funciona, o se pierden los regalos. Esto mantiene a los niños en vilo hasta que, finalmente, “todo se resuelve justo a tiempo para la gran noche”, explica Jeroen, el papá de Sebastian. La festividad culmina la noche del 5 de diciembre (Pakjesavond). Es entonces cuando las familias se reúnen para cenar, cantar canciones tradicionales como "Sinterklaas Kapoentje" y, de repente, suena un fuerte golpe en la puerta. Al abrir, encuentran un saco de arpillera lleno de regalos para toda la familia. Después de esa noche, Sinterklaas monta en su caballo Ozosnel y regresa silenciosamente a España con sus fieles Pedros. Hasta que 2026, cuando los habitantes de Gauda vuelvan a inundar las calles para recibir al ilustre visitante.

Esraa Gouda joins Tommy to talk about her experience at Children's Hospital.

Londen. Regen, ritme en oneindig veel mensen. Michiel gaf er net een workshop en neemt je mee in zijn ervaringen in deze waanzinnig drukke, maar inspirerende stad. Samen met Niels praat hij over het ritme van de stad, over zien in de chaos en over hoe anders het is om in een metropool te fotograferen vergeleken met pak 'm beet... Gouda.Van de eerste indruk tot het laatste shot: straatfotografie in een stad als Londen vraagt wat van je. Snel schakelen, veel lopen, en goed leren kijken zonder overweldigd te raken. Maar wie zich eraan overgeeft, krijgt een bak aan visuele cadeaus terug.

Die Wes-Kaapse Departement van Landbou het 'n geval van bek-en-klouseer op 'n plaas naby Gouda bevestig. Die plaas en twee ander in Velddrift en Bredasdorp is onder kwarantyn geplaas, terwyl alle plase binne 'n omtrek van tien kilometer ondersoek word. Veeartsenykundige spanne ondersoek 'n vervoermaatskappy wat met die uitbreking verbind word. Staatsveearts Annelie Cloete het boere versoek om tot verdere kennisgewing geen gesplete hoef-diere te vervoer nie:

En cette fin de saison des pluies au Tchad, un clan de la tribu M'Bororo, une branche nomade de l'ethnie peul, s'est établi dans la brousse autour de la ville de Dourbali, à une centaine de kilomètres au sud de Ndjamena. Ils sont éleveurs de bétail et avant de commencer leur voyage vers le sud, ils fêtent le Guéréwol. De notre correspondante de retour de Dourbali, En ce mois d'octobre, la terre est gorgée d'eau et la transhumance débute avec la fin de la saison des pluies. C'est à quelques dizaines de kilomètres de Dourbali qu'un clan M'Bororo a choisi de s'établir. Gouda en est le chef : « Nous allons vers le Chari, certains vont au Cameroun, d'autres jusqu'en Centrafrique. Nous nous déplaçons derrière les pluies qui tombent et derrière les premières herbes qui poussent. Quand la saison des pluies se termine, ça devient rude par ici et le climat est trop sec, donc nous repartons vers le sud. » Avant de quitter la brousse pour aller vers le sud, le clan organise un Guéréwol, une célébration annuelle et un concours de beauté et de danse masculine qui doivent permettre d'attirer les femmes éligibles au mariage ou à l'amour. « Je m'appelle Ali, je suis éleveur de vaches et j'ai 31 ans, se présente l'un des candidats. On achète cette teinture dans le village et on la met sur le visage pour la danse. » Beauté, danse et choix amoureux Ali et les autres jeunes hommes du clan se maquillent le visage avec des pigments naturels couleur ocre. Cela permet de mettre en avant la finesse de leurs traits, mais surtout la blancheur de leurs dents et de leurs yeux, symboles de bonne santé. Bijoux, étoffes et coiffes colorés, les hommes se font beaux pour danser et chanter. Pendant plusieurs heures, ils se tiennent en ligne ou en cercle, et dansent au rythme de leurs chants. Ils claquent des dents, bougent les yeux de gauche à droite frénétiquement. Certains entrent en transe sous les yeux des juges, les femmes, qui, à la tombée de la nuit, vont choisir un époux ou un amant. Difficile de parler aux femmes, elles préfèrent rester discrètes. Alors, c'est Mokhtar, un proche du clan qui nous explique : « Les filles, depuis qu'elles sont petites, ont des amis garçons dont elles sont proches avec lesquels elles dansent et chantent. La cérémonie sert à choisir le futur partenaire. Une fois la cérémonie terminée et le choix arrêté, l'homme élu doit donner un bœuf et un franc symbolique pour la dot. C'est cet homme qui deviendra son mari. Ce n'est qu'à ce moment-là qu'ils deviennent époux et que la fidélité commence. Si la femme n'est pas satisfaite, elle peut aller en chercher un autre lors d'une prochaine cérémonie. » Impossible d'assister au choix fait par les femmes ou même de savoir lequel des danseurs a été élu. Dès le lendemain matin, le clan et leur bétail prennent la route vers le sud.

When we think of cheese, names like Brie, Gouda, or Cheddar usually come to mind — but nothing much from India. Yet India, home to the world's largest dairy herd, is now witnessing a quiet but remarkable cheese revolution. At farmer's markets, artisanal producers are offering everything from creamy classics to inventive varieties infused with Tellicherry peppercorns or curry leaves. This week, as part of our series on Indian indulgences, we explore how local terroir is shaping India's cheese story. Joining host Sandip Roy are two pioneers redefining what Indian cheese can be — Namrata Sundaresan, cofounder of Käse Cheese, and Mansi Jasani of The Cheese Collective.Produced by Shashank BhargavaEdited and mixed by Suresh Pawar

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Celebrity Chef Jernard Wells. Award-winning television personality, author, and entrepreneur, joins Money Making Conversations Masterclass to discuss his journey from launching a seasoning line to building a successful culinary brand. Known for his hit shows New Soul Kitchen and New Soul Kitchen Remix on Cleo TV, he shares insights on branding, cooking strategies, and his bestselling cookbook Southern Inspired: More Than 100 Delicious Dishes from My American Table to Yours.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Celebrity Chef Jernard Wells. Award-winning television personality, author, and entrepreneur, joins Money Making Conversations Masterclass to discuss his journey from launching a seasoning line to building a successful culinary brand. Known for his hit shows New Soul Kitchen and New Soul Kitchen Remix on Cleo TV, he shares insights on branding, cooking strategies, and his bestselling cookbook Southern Inspired: More Than 100 Delicious Dishes from My American Table to Yours.

Dr. Don and Professor Ben talk about the risks from consuming Costco free food samples. Fedica text: Dr. Don - not risky

Erin Hynes - Gouda Cheese Market, Den Bosch Canals & Dreamy Delft – Exploring the Netherlands with Pina TravelsIn this episode of the Winging It Travel Podcast, I'm joined by Erin Hynes from Pina Travels and the Curious Tourism Podcast for a rich, wide-ranging journey through the Netherlands — from bustling cheese markets to hidden medieval canals, national parks to charming historic cities.Erin's deep personal connection to the Netherlands, through her family's roots in Friesland, brings a unique insight into Dutch heritage and culture. Together, we explore well-known highlights and lesser-visited locations, weaving in stories about history, food, cycling culture, and the everyday beauty of life in this fascinating country.We cover:Delft – Iconic blue Delftware pottery, historic churches, and postcard-perfect canals.Gouda – The world-famous cheese market and the traditions that keep it alive.Den Bosch – One of the best-preserved medieval city centres, with canals running beneath the streets.Dordrecht – A laid-back city with picturesque streets and waterside cafés.Werkendam & Biesbosch National Park – Wetlands, birdlife, and the Dutch art of water management.Utrecht – Two-level canals, lively cycling culture, and a vibrant student city vibe.Friesland – A unique province with its own language, traditions, and proud heritage.Along the way, we dive into Dutch cuisine (from bitterballen to pannenkoeken), the country's ingenious engineering solutions for living below sea level, and why cycling here is more than just a mode of transport — it's part of the national identity. We also talk about the warm historical ties between the Netherlands, Canada, and the UK.Whether you're planning a trip to the Netherlands or love hearing about destinations beyond the obvious, this conversation will give you fresh ideas, practical travel tips, and a deeper appreciation for Dutch culture.

Dr. Don and Professor Ben talk about the risks of transporting unpasteurized Saint Nectaire Cheese from France to Canada Dr. Don - risky ☣️ Professor Ben - risky ☣️ Saint Nectaire River Cruises - European, Asian, Mississippi & Nile Cruises | Viking® Home - Kinderdijk Dunning–Kruger effect - Wikipedia 729. Eating Raw Milk Gouda Cheese in an Unregulated Brazilian Facility — Risky or Not? Escherichia coli O121 outbreak associated with raw milk Gouda-like cheese in British Columbia, Canada, 2018 - PMC Enumeration of Escherichia coli O157 in Outbreak-Associated Gouda Cheese Made with Raw Milk - ScienceDirect pH and aw Saint-Nectaire

Sweet dreams are made of cheese! The internet might dis-a-brie. Fondue and cheesy talk all about dreams and cheese. We hear about several studies and let you decide if they are Gouda or bad! And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! *** Why is cheddar the most dangerous of all the cheeses? Because it is very sharp! Show Notes https://podcasts.apple.com/us/podcast/just-cheesy-the-podcast/id1594272993?i=1000590509903Cheese Nightmareshttps://www.frontiersin.org/journals/psychology/articles/10.3389/fpsyg.2025.1544475/fullhttps://www.sciencefocus.com/science/does-cheese-give-you-nightmares-2/https://studyfinds.org/eating-cheese-nightmares-myth/https://www.mirror.co.uk/lifestyle/dieting/recipes/top-20-cheese-bad-dreams-28682425 Sweet Dreamshttps://www.ncoa.org/article/foods-that-help-you-sleep/?utm_source=chatgpt.comhttps://pmc.ncbi.nlm.nih.gov/articles/PMC10108771/?utm_source=chatgpt.comhttps://www.mdpi.com/2072-6643/15/18/4079?utm_source=chatgpt.com

Zoveelste geval van femicide met moord op vrouw in Gouda, wat is de impact? Karin Refos was ceremoniemeester bij inauguratie van eerste vrouwelijke president in Suriname Nieuwe regeling voor brandweerlieden zoals Cor Bruijn met PTSS Verrader of verzetsheld? Het verhaal van André Engwirda

Let's go ferret. Black Cat Lick Or Rice. Ze people are Naked, Yavol! Shammy Tubes. Gooch Lube. Dutch Stuff Part Two. Dodged the Bush. Freezing your Heimer off. We need extra men for masterbaters. Sticky Wicket. Leo and stotch. Sounds Like Snot, Looks Like Snot. Real bears would eat a twink. Tell me more about Dutch Mayonnaise. ZchzchChowda, not Gouda and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.

Let's go ferret. Black Cat Lick Or Rice. Ze people are Naked, Yavol! Shammy Tubes. Gooch Lube. Dutch Stuff Part Two. Dodged the Bush. Freezing your Heimer off. We need extra men for masterbaters. Sticky Wicket. Leo and stotch. Sounds Like Snot, Looks Like Snot. Real bears would eat a twink. Tell me more about Dutch Mayonnaise. ZchzchChowda, not Gouda and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.

Our guest in this episode is the returning Dr. Islam Gouda, a global brand ambassador and marketing mentor from Egypt. Islam previously appeared on Episode 660, where we had a fantastic chat about building authentic relationships through ethical marketing, aligning brand values with customer ethos, and the critical role of human connection.This time, Islam is back to explore how we can uphold those same principles in the age of AI. He explains how we can embrace AI's power without sacrificing the authenticity and intuition that truly connect with customers. Islam offers a brilliant framework for treating AI as an assistant, not a replacement, ensuring our marketing remains valuable and real.Key points discussed include:* AI is your assistant, not your expert; use it to enhance your unique skills, not replace them.* Human creativity is a rare "nature-bred pearl," far more valuable than AI's generic "artificial pearl" output.* Use AI for research and brainstorming, but always maintain human oversight and a healthy dose of distrust.Listen to the podcast to find out more.Innovabiz Substack is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Show Notes from this episode with Dr Islam GoudaIt was a genuine pleasure to welcome Dr. Islam Gouda back to the Innovabuzz podcast. So much of our world has shifted since his last appearance, especially with the explosion of Artificial Intelligence into our daily marketing lives. As a marketing mentor and AI enthusiast himself, Islam offered a powerful and refreshingly grounded perspective on how we, as business owners and marketers, can navigate this new frontier without losing the one thing that truly sets us apart: our human connection.The conversation kicked off with a critical warning. Islam pointed out that AI, for all its power, carries a significant risk: it can make us all look and sound the same. In its quest for perfection, AI can strip away the unique personality and the authentic voice that defines a brand. If we are not careful, we risk dissolving into a sea of "impeccable" but ultimately generic content, losing the very essence of what makes customers connect with us on a human level.Championing the "Marketing Gut"So, how do we fight this trend towards standardization? Islam argues it all comes down to valuing our own foundational expertise, what he wonderfully calls the "marketing gut". He shared a brilliant analogy, comparing AI's arrival in marketing to the introduction of Excel for accountants. Back then, accountants were afraid of becoming obsolete, but Excel didn't replace them; it empowered them. It became a tool that allowed them to be better at their craft.That is precisely how we should view AI. It is not a replacement for our knowledge, our understanding of our customers, or our strategic intuition. If you don't have that solid marketing foundation, you are simply feeding a machine and hoping for the best. True magic happens when human expertise guides the tool, not the other way around.The Parable of the Two PearlsTo drive this point home, Islam shared a powerful metaphor that has really stuck with me. He compared AI-generated content to an "artificial pearl". It might look perfect and be easy to produce in mass quantities, but its value is inherently limited. Human-generated output, on the other hand, is like a "nature-bred pearl". It is rare, unique, and sometimes imperfect, but its intrinsic value is exponentially higher.This parable is a profound reminder for all of us in the marketing space. Are we striving to produce cheap, artificial pearls that are easily replicated, or are we cultivating the unique, valuable, nature-bred pearls of human creativity and strategy? The answer to that question will define the future of our brands.Wielding the Tool Wisely: AI as Your Research AssistantThis does not mean we should shun AI altogether. In fact, when used correctly, it is an incredibly powerful assistant. Islam and I discussed how AI can be a game-changer for the research phase of any project. It can synthesize competitor data, analyze customer sentiment, and explore messaging angles in minutes, a process that used to take days.By treating AI as a brainstorming partner or a research engine, we can supercharge our strategic work. It can give us five different ways to approach a problem or pull together a comprehensive report, freeing up our time and mental energy to focus on the high-level thinking that only a human can do.Keeping the Human in ControlThe key, however, is to always keep the human in control and to maintain a healthy level of distrust. I shared my own recent experience of receiving a cold, dismissive, and clearly AI-written response from a company I had been loyal to for years. It was a perfect example of what happens when the human oversight is removed.Islam stressed that you always need a human eye to supervise the machine, someone who knows the company, understands the customer, and can say, "That's not okay." We cannot afford to put a machine, which is a stranger to our business, in charge of our precious customer relationships. You must have a human making that final call.Conclusion: Don't Fear It, Don't Trust It BlindlySo what is the final takeaway from my fascinating conversation with Dr. Islam Gouda? It is a beautifully balanced piece of advice. Do not fear AI, but also, do not trust it blindly. See it for what it is: a powerful enablement tool.Use AI to augment your skills and to handle the heavy lifting of data analysis and first drafts. Let it make you better, faster, and more informed. But never, ever let it replace your expertise, your intuition, or the genuine human connection that forms the very bedrock of great marketing.In Summary: Dr. Islam Gouda delivers a masterclass in navigating the AI revolution with wisdom and foresight. He reminds us that while AI is a powerful assistant, our true value lies in our "marketing gut" and human creativity. The goal is not to be replaced by the machine, but to become the skilled human who directs it, always prioritizing authentic connection over artificial perfection.The Buzz - Our Innovation RoundHere are Islam's answers to the questions of our innovation round. Listen to the conversation to get the full scoop.* Most innovative use of AI to enhance human relationships – The “AI burger” chain in Dubai that uses AI to create recipes, connecting with customers through the shared novelty and intrigue of the concept.* Best thing to integrate AI and human connection – Using AI tools for research and social listening, and brainstorming with it like an assistant to leverage and enhance his own expertise.* Differentiate by leveraging AI – Understand how AI truly works so you can use it as an efficient tool to assist you, without placing too much trust in it.ActionApproach AI without fear or blind trust. Consciously use it as an "enablement tool". Start this week, treating it as an assistant with the specific goal of making you better at your craft, not replacing your invaluable human expertise.Reach OutYou can reach out and thank Islam on LinkedIn by searching for his profile, “The Marketing Master Islam Gouda,” or by looking for his marketing services online. You can also find him on social media.Links:* Website - Islam Gouda* LinkedIn* Facebook* Twitter - @IslamGouda1* Instagram - @samgouda1* Youtube - @DrIslamGoudaBooks* SMEs and Startups Marketing Guide Through COVID-19, Dr Islam GoudaCool Things About Islam* The "Global Nomad" Vibe: Islam has lived and worked in diverse locations, including Egypt, Dubai, the UK, and the U.S., giving him a truly global perspective. This isn't just about business; it's about a life lived across cultures, which undoubtedly shapes his worldview and marketing philosophy.* The "Marketing Minute Man": Islam's project, which condenses marketing insights into digestible one-minute snippets, is a creative and practical resource for marketers. It reflects his ability to simplify complex concepts and make them accessible to a wide audience.* The "Mentor with a Mission": As a mentor and Global Brand Ambassador, Islam is committed to helping others grow. His focus on leadership and team building shows his dedication to empowering others, which is both inspiring and admirable.* The "Marketing is Life" Philosophy: Islam's belief that marketing is not just a profession but a way of life is a unique and refreshing perspective. It highlights his passion and the depth of his connection to his work, making him stand out from other marketing professionals.Imagine being a part of a select community where you not only have access to our amazing podcast guests, but you also get a chance to transform your marketing and podcast into a growth engine with a human-centered, relationship-focused approach.That's exactly what you'll get when you join the Flywheel Nation Community.Tap into the collective wisdom of high-impact achievers, gain exclusive access to resources, and expand your network in our vibrant community.Experience accelerated growth, breakthrough insights, and powerful connections to elevate your business.ACT NOW – secure your spot and transform your journey today! Visit innovabiz.co/flywheel and get ready to experience the power of transformation.VideoThanks for reading Innovabiz Substack! This post is public so feel free to share it. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit innovabiz.substack.com/subscribe

This week, the guys serve up a delightfully cheesy platter of conversation, melting together topics like an ooey-gooey fondue. They grate through a mountain of cheese talk, slice into field day fun, and savor the rich flavors of West Virginian cuisine. They also celebrate the sharp and brilliant minds of their wives (truly aged to perfection), send well-wishes to their sick loved ones, and stack up discussions on the Tower of Babel like a well-layered lasagna. Plus, they dig into the Monster Hunter movie, measure up Ryan's brother's towering height like a colossal wheel of Parm, and so much more! Get ready for a conversation that's as satisfying as a perfectly grilled cheese sandwich.... – http://linktree.com/thegmgpod – All of our links can be found on the LinkTree link including our audio podcast (Apple, Spotify, etc.), YouTube, Twitch streaming channels, Discord, Patreon, GMG Merchandise, X, Facebook, Instagram, and E-Mail. – Listen as Lucas, Patrick, and Ryan talk about video games, TV, movies, sports, Jesus, but most importantly, life...the greatest and most difficult game of all. And you shouldn't go at it alone, so we are gonna do it with you on this fine morning.

Story at-a-glance Low vitamin K intake damages brain function and memory by reducing brain cell growth and increasing inflammation, especially in the brain region responsible for learning and memory Vitamin K2 is important for directing calcium to bones instead of arteries, supporting brain health and reducing inflammation, but most Western diets lack sufficient K2 In a study, mice fed a diet low in vitamin K showed significantly poorer performance in memory tests and had fewer new brain cells forming in key cognitive areas Good sources of vitamin K2 include grass-fed animal products (egg yolks, liver), certain cheeses like Gouda and Brie, and fermented foods like natto Vitamin K2 is fat-soluble and should be consumed with healthy fats for optimal absorption

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

UK orders Apple to give it access to encrypted cloud data Google rolls back DEI efforts, including hiring goals Brits Want to Ban 'Smarter Than Human' AI Chiefs-Eagles Super Bowl 'Trades' Pit State Regulators Against Feds Google pulls incorrect Gouda stat from its AI Super Bowl ad "Torrenting from a corporate laptop doesn't feel right": Meta emails unsealed Amazon's AI revamp of Alexa assistant nears unveiling Google starts testing new Search 'AI Mode' internally – Here's an early look at it In Upholding The TikTok Ban, SCOTUS Compromises, And With It The First Amendment TikTok advises Android users in the US to sideload the app In Other SCOTUS First Amendment News, It Also Just Heard Oral Argument Over Yet Another Texas Law Censoring The Internet Teen on Musk's DOGE Team Graduated from 'The Com' CISA staffers offered deferred resignations, extending broader cybersecurity fears Elon Musk Ally Tells Staff 'AI-First' Is the Future of Key Government Agency German civil activists win victory in election case against Musk's X Trump Ends Legal Challenge Over Twitter Ban After Jan. 6 Riot Crypto-stealing apps found in Apple App Store for the first time Apple's Long-Awaited Overhaul of iPhone SE Nears Release Former iOS engineer sued by Apple issues apology as lawsuit is dismissed PS5 sales more than twice Xbox Series X/S reveals Take-Two by accident Host: Leo Laporte Guests: Daniel Rubino, Cathy Gellis, and Lisa Schmeiser Download or subscribe to This Week in Tech at https://twit.tv/shows/this-week-in-tech Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free shows, a members-only Discord, and behind-the-scenes access. Join today: https://twit.tv/clubtwit Sponsors: threatlocker.com for This Week in Tech coda.io/twit bitwarden.com/twit expressvpn.com/twit NetSuite.com/TWIT