Podcasts about Grain

ENTRETIEN AVEC William Tasse, Festival du Grain à démoudre 14/23 novembre 25AUTOUR DES MAQUETTES DU VOLCANENTRETIENS :AVEC 1 Martine Aubé, spectatrice mal-voyanteAVEC 2 Dorian Guérin, architecteAVEC 3 Frédérique Vallée, directrice d'Harmonie mutuelleAGENDA CULTUREL : Plein Phare In (18 nov/2 déc) : Näss de Fouad Boussouf, le 18 nov à 20h30, Intranquilles de Charlotte Rousseau le 20 nov à 20h

In this NBN episode, host Hollay Ghadery speaks with author Ann Cavlovic about her new novel, Count on Me (Guernica Editions, 2025).  Count on Me exposes how a family can fracture when aging parents grow frail and debts from the past resurface. Tia is raising a baby when her older brother Tristan gradually takes over their ailing parents' bank account, house, and medical decisions. Through a web of complex family dynamics, Tia uncovers the disaster left by Tristan's meddling in their parents' lives. As Tia tries to set things straight, she confronts how money and love were entangled in her family, and whether her own mothering now goes to opposite extremes. Told in an intelligent and hopeful voice, this is a story about sibling rivalry, elder abuse, how life can become transactional, and how we come to feel entitled to someone else's money. About Ann Cavlovic: Ann Cavlovic lives in Western Quebec where she writes fiction and essays. Her work has appeared in Canadian Architect, CBC First Person, Event, The Fiddlehead, The Globe and Mail, Grain, PRISM international, Room, SubTerrain, the anthology This Place a Stranger (Caitlin Press), Today's Parent, and elsewhere. Her writing has been listed for various literary prizes and awards, including winning the 2017 Little Bird Writing Contest. Her stage play Emissions: A Climate Comedy won “Best in Fest” at the 2013 Ottawa Fringe festival. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

The Sound Chaser Progressive Rock Podcast is on the air. The show this time features multiple progressive rock artists and styles, new music from Ian Neal, and In Memoriam feature for Jack DeJohnette, the Symphonic Zone, and more. All that, plus news of tours and releases on Sound Chaser. Playlist1. Mostly Autumn - Walk with a Storm, from Heart Full of SkyIN MEMORIAM JACK DeJOHNETTE2. Jack DeJohnette - Priestess of the Mist, from EarthwalkEND IN MEMORIAM3. Marillion - Hope for the Future, from This Strange Engine2. David Vorhaus - Shadowlands, from White Noise IV - Inferno3. Jordan Rudess - Piece of the Π, from The Road Home4. Steeleye Span - Dark-Eyed Sailor, from The Journey5. Illusion - Isadora, from Out of the Mist6. Genesis - Harlequin, from Nursery Cryme7. Hermetic Science - Against the Grain, Part One, from En Route8. Banco del Mutuo Soccorso - Circobanda, from Canto di Primavera9. Now - Naïveté, from Everything Is Different Now10. California Guitar Trio - Red Iguana, from Whitewater11. The Picturesque Episodes - (universe), from The Best of Ambient12. Brady Arnold - Time of Flux, from Instrumentals 1: Soft SoundsTHE SYMPHONIC ZONE13. The Tangent - GPS Culture, from London or Paris, Berlin or South End on Sea14. Fish - The Field, from Field of Crows15. The Enid - Sheets of Blue, from Salome16. Ian Neal - Leonardo, from https://ianneal.bandcamp.com/track/l-e-o-n-a-r-d-o17. Yes - Words on a Page, from From a Page18. SBB - Anna, from Slovenian GirlsLEAVING THE SYMPHONIC ZONE19. Steve Tibbetts - Ur, from Yr20. Steve Tibbetts - Sphexes, from Yr21. Steve Tibbetts - Ten Years, from Yr22. Wolfstone - Teacher, from To Cry You a Song [compilation]23. Al Stewart - Antarctica, from Last Days of the Century24. Ralph Lundsten - Enchanted Forest, from Cosmic Love25. Stick Men - Improv: Moon, from Midori26. Karda Estra - Covert, from A Winter in Summertime27. Eela Craig - Yggdrasil (Auszug aus “Dimensions zwischen Pop und Klassik”) [cd bonus track] , from Eeela Craig28. O Terço - Hey Amigo, from Live at Palace with Orchestra29. U.K. - Presto Vivace, from Night after Night30. U.K. - In the Dead of Night, from Night after Night31. Sky - Xango, from Forthcoming32. Dream Theater - Through Her Eyes, from Through Her Eyes [single]33. Iona - Dancing on the Wall, from Woven Cord34. Ken's Novel - Distinctive Signs, from Domain of Oblivion

In this NBN episode, host Hollay Ghadery speaks with author Ann Cavlovic about her new novel, Count on Me (Guernica Editions, 2025).  Count on Me exposes how a family can fracture when aging parents grow frail and debts from the past resurface. Tia is raising a baby when her older brother Tristan gradually takes over their ailing parents' bank account, house, and medical decisions. Through a web of complex family dynamics, Tia uncovers the disaster left by Tristan's meddling in their parents' lives. As Tia tries to set things straight, she confronts how money and love were entangled in her family, and whether her own mothering now goes to opposite extremes. Told in an intelligent and hopeful voice, this is a story about sibling rivalry, elder abuse, how life can become transactional, and how we come to feel entitled to someone else's money. About Ann Cavlovic: Ann Cavlovic lives in Western Quebec where she writes fiction and essays. Her work has appeared in Canadian Architect, CBC First Person, Event, The Fiddlehead, The Globe and Mail, Grain, PRISM international, Room, SubTerrain, the anthology This Place a Stranger (Caitlin Press), Today's Parent, and elsewhere. Her writing has been listed for various literary prizes and awards, including winning the 2017 Little Bird Writing Contest. Her stage play Emissions: A Climate Comedy won “Best in Fest” at the 2013 Ottawa Fringe festival. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/literature

Tracklist :Track 01 - Morteza Hannaneh Disciples of power - D.K. Wheele - dj plead & Anaku Tension build - seven Prang - perko Grain - dismantle Shada shada - Fracture ( feat nah eeto) Bleek - dismantle Ferost - H mess Stay like this - kuss Bite the hand - jasmin I like your mind - beaabea Ich und meine ubahn ( architectural remix ) Dreamhole - sleep D Vinegear stroke - Smithmonger Who got the funk - The trip Dance music - luis pitti Me in the middle - £monzo Pessadao - Foura & shuga Dust trip - fa:act & meli mena Hunted - SP:MC, LX ONE Undula ( cwtch remix ) Party again ( hyas remix ) Tactical dub 1.6 - LU2K Céleste - spooky Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

With the crop nicely tucked away in the bin, it's the time of year when checks become regular. AgSafe Alberta's Jody Wacowich says staying on top of safety while climbing on the bin is important.

Tracklist : Track 01 - Morteza Hannaneh Disciples of power - D.K. Wheele - dj plead & Anaku Tension build - seven Prang - perko Grain - dismantle Shada shada - Fracture ( feat nah eeto) Bleek - dismantle Ferost - H mess Stay like this - kuss Bite the hand - jasmin I like your mind - beaabea Ich und meine ubahn ( architectural remix ) Dreamhole - sleep D Vinegear stroke - Smithmonger Who got the funk - The trip Dance music - luis pitti Me in the middle - £monzo Pessadao - Foura & shuga Dust trip - fa:act & meli mena Hunted - SP:MC, LX ONE Undula ( cwtch remix ) Party again ( hyas remix ) Tactical dub 1.6 - LU2K Céleste - spooky

We chat about a few new restaurants to check out around town, plus a few high-profile closures on this week's Access Louisville podcast. To start off the show, we discuss the long-rumored return of Papalinos, a Highlands pizza joint that closed more than a decade ago but everyone remembers fondly. As of Nov. 10, it's back, this time at 1022 Clarks Lane, explains LBF Restaurant Reporter Michael L. Jones. Original chef Allan Rosenberg along with notable restaurant owner Fred Pizzonia are behind the revival, which replaces The Dirty Bird, a chicken and bluegrass restaurant also co-owned by the pair as well. This is actually one of a few moves the pair are making with their restaurants, which Jones goes over on the show (you can also read more in the link above.)After that, Digital Editor Zak Owens is on the show to talk about the demise of Against the Grain's flagship restaurant at Louisville Slugger Field. Founders Jerry Gnagy and Sam Cruz said the decision was driven by the end of the lease term and a desire to focus more fully on the company's beverage manufacturing operations. “The last 14 years have been a blast-and-a-half with so many great people … It's all been a heckuva ride,” Gnagy and Cruz wrote on Facebook. “There are no heavy hearts or regrets, only a million great memories.”Jones also tells us about Adrienne and Kris Cole, the husband-and-wife team behind The House of Marigold, which is opening a second location at 624 E. Market St. in the NuLu neighborhood in spring 2026. This will be the second House of Marigold restaurant to open in less than four years. The Coles launched their flagship Middletown restaurant at 10310 Shelbyville Road in 2023 and quickly earned accolades, including Southern Living's “Best New Restaurant in Kentucky.”We also chat about Pasta Garage Café & Market, an Italian restaurant based in Lexington, opening a Louisville location this week at 552 E. Market St. in the Gateway to NuLu building. We go over the recent closure of The Silver Dollar — a celebrated bourbon bar. The bar had been open since 2011 and made the announcement earlier this week.And we chat about Serai, a new Malaysian restaurant coming to 2311 Frankfort Avenue in early 2026. Louisville Business First previously reported that the restaurant in that space now, DiFabio's, owned by husband-and-wife duo Caitland DiFabio and Jon Riley, will close at the end of December.After that we have a brief discussion on Kentucky's role in the hemp industry and how that may change due to federal legislation which passed alongside the bill to reopen the government.Access Louisville is a weekly podcast from Louisville Business First. You can follow it on popular podcast services including Apple Podcasts and Spotify.

Good Day in the Market and Report Expectations Organizational Reflection and Culture From Below to Above Average Temperatures   00:01:05 – Good Day in the Market and Report Expectations: The show kicks off with K-State grain economist Daniel O'Brien as he discusses the positive day in the market and what report expectations are. Daniel O'Brien on AgManager.info   00:12:05 – Organizational Reflection and Culture: Justin Waggoner, K-State Extension beef cattle specialist, keeps the show moving as he highlights the importance of reflecting on your organization and understanding its culture. Organizational Reflection Define the Culture of Your Organization   00:23:05 – From Below to Above Average Temperatures: A weather update from K-State meteorologist Chip Redmond ends the show. He explains our recent above average temperatures and if they will hold on as we continue in November.       Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu.   Agriculture Today is a daily program featuring Kansas State University agricultural specialists and other experts examining ag issues facing Kansas and the nation. It is hosted by Shelby Varner and distributed to radio stations throughout Kansas and as a daily podcast.   K‑State Extension is a short name for the Kansas State University Agricultural Experiment Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices statewide. Its headquarters is on the K‑State campus in Manhattan. For more information, visit www.ksre.ksu.edu. K-State Extension is an equal opportunity provider and employer.

The interview demonstrates an in-depth understanding of farm operations, challenges faced, and strategic choices made to enhance productivity and manage resources effectively at Jensen Farms. Farm Operations and Crop Types: Jensen Farms, located in Finn Castle, covers approximately 5,000 acres and cultivates a variety of crops including potatoes, sugar beets, canola, silage corn, grain corn, and wheat. Previously involved in sweet corn production, the farm discontinued it due to labor intensity and logistical challenges associated with direct sales and distribution. Crop Performance and Management: The farm has observed favorable yields this year across its various crops. Silage corn yields were reported to be around 25 tons per acre, contributing positively to local feedlots despite logistic complexities. Roundup-resistant corn has helped manage weed control efficiently. Grain corn yields surpassed regional averages, performing at approximately 180 bushels per acre. Canola yields were good, with a preference for swathing to aid uniform drying. The management strategy also involves selecting varieties for shell resistance due to local wind conditions. Sugar Beets and Wheat Production: Sugar beets yielded around 38 tons per acre this year, above the average yield of 30 tons. Sugar content was lower than the factory average, illustrating a trade-off between yield and sugar concentration. Wheat yields were slightly above average with different varieties cultivated, such as hard red spring and durum wheat. Straight cutting is preferred for wheat harvesting as it offers faster operations, utilizing a 45-foot header combine. Potato Cultivation and Soil Management: Potato yields were considered satisfactory, typically ranging from 16 to 20 tons per acre. Early potatoes yield less than those harvested later, emphasizing the importance of timing in harvest operations for better yields. Efforts to prevent wind erosion include post-harvest cover crops like oats. Land characteristics vary from sandy to heavier soils, with measures in place to handle soil differences, such as speed discing with oats for ground leveling. Interview Background: The interviewee highlighted their background from Montana, indicating familiarity with diverse soil types similar to those they manage at Jensen Farms. The conversation reflects a well-rounded approach to crop management, adapting to local environmental conditions and market demands.    

Food and Drug Administration authorized the use of a barley health claim.

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Roger Thurow a former Wall Street Journal reporter who wrote a series of stories on famine in Africa that was a finalist for the Pulitzer Prize in International Reporting. His reporting on humanitarian and development issues was also honored by the United Nations. He also recently penned the book, "Against the Grain." This week Thurow is speaking at Canvas 2025 in Salt Lake City. A conference covering innovation and emerging leaders in agronomy, crops, and soil sciences. Then, renowned anthropologist Dr. Shirley Strum joins the show to share more on her life's work with baboons. Dr. Strum is a professor of anthropology at the University of California, San Diego and the Director of the Uaso Ngiro Baboon Project in Kenya. She has just written a new book titled, "Echos of Our Origins: Baboons, Humans, and Nature."

On this week’s episode of The BYC Podcast, Dylan Cleaver and Paul Ford join Mike Lane to discuss the West Indian's services to the New Zealand summer (0:30). Then they cast an eye over the ODIs and ask the question... What's the point (07:55)? Meanwhile, speculation continues around a New Zealand Rebel T20 league (15:40), and the Aussies are still trying to figure out their batting lineup for the Ashes (22:10). Finally, all your favourite furniture (39:20), including Dylan Cleaver’s Who Am I?, Paul Ford’s Cricket Violence Corner, and the internet sensation Bat Chat! Plus, we give away the first of three GM cricket bats, to a lucky contributor... Brought to you by Resene!Follow The ACC on Instagram or Facebook or TikTok Subscribe to The BYC Podcast now on iHeartRadio, YouTube, or wherever you get your podcasts! iHeartRadio Apple Spotify YouTube THANKS MATE!See omnystudio.com/listener for privacy information.

Brownfield Commodity Market Reporter John Perkins has your look at how soybeans, corn, and wheat are setting up for Friday's USDA report, along with what might impact cattle and hogs at the open.Learn more about what's happening in the agriculture markets here: https://brownfieldagnews.com/markets/Find more agriculture news here: https://brownfieldagnews.com/Connect with Brownfield Ag News:» Get the latest ag news: https://www.brownfieldagnews.com/» Subscribe to Brownfield on YouTube: @BrownfieldAgNews » Follow Brownfield on X (Twitter): https://x.com/brownfield» Follow Brownfield on Facebook: https://www.facebook.com/BrownfieldAgNewsSubscribe and listen to Brownfield Ag News:➡︎ Apple: https://podcasts.apple.com/dz/podcast/brownfield-ag-news/id1436508505➡︎ Spotify: https://open.spotify.com/show/4qoIHY9EYUV9sf5DXhBKHN?si=a4483aaa1afd445eBrownfield Ag News creates and delivers original content across multiple media platforms. Brownfield is the largest and one of the oldest agricultural news networks in the country carrying agricultural news, markets, weather, commentary and feature content.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Harvest is the finish line for fieldwork, but it's the starting line for storage management. In this Managing for Profit, Nebraska-based Channel Technical Agronomist Kristin Schiff discusses what farmers should be doing to protect grain quality throughout the winter months.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A radio and web media project whose aim is to provide in-depth analysis and commentary on a variety of matters — political, economic, social and cultural — important to progressive and radical thinking and activism. The post Against the Grain – November 11, 2025 appeared first on KPFA.

Step into Episode 185 of ‘On the Delo' as David DeLorenzo welcomes Jason and Jon, the duo behind Arizona Distilling Company, for an unfiltered conversation about turning a wild idea into a thriving craft spirits empire. These high school friends reunited over a mutual friend's wedding in 2010, and what started as "the dumbest effing idea" became a 14-year journey through three facilities, countless challenges, and a mission to shine a light on Arizona's hidden agricultural gold.From Jason's blackjack dealing days to Jon's banking career, discover how they walked away from steady paychecks to chase a passion for local grain-to-bottle spirits. They pull back the curtain on renovating a crumbling 1901 horse stable in Mesa (yes, the first Coors distributor outside Colorado), sourcing Durham wheat from Casa Grande that Italians use for world-class pasta, and creating a brand-new spirits category—American Single Malt Whiskey—for the first time since the 1960s. This is the untold story of Arizona agriculture, entrepreneurial grit, and why downtown Mesa is becoming the East Valley's hottest hospitality destination.If you're a business owner, hospitality professional, or craft spirits enthusiast who values local production, authentic storytelling, and the hustle behind every bottle, this episode delivers real talk, wild distillery stories, and a deep dive into what it takes to build something meaningful from scratch.Chapter Guide (Timestamps):(0:00 - 1:30) Introduction: Episode 185 and Guests from Arizona Distilling(1:31 - 4:10) High School Friends and Origin Story(4:11 - 8:04) From Banking and Blackjack to Distilling(8:05 - 12:15) Tempe vs. Mesa: The Evolution of East Valley Hospitality(12:16 - 15:00) Building Renovation: From 1901 Horse Stable to Modern Distillery(15:01 - 19:27) Arizona Agriculture and Durham Wheat Discovery(19:28 - 23:38) The Process: From Grain to Bottle(23:39 - 28:02) Tours, Storytelling, and Community Engagement(28:03 - 30:49) New Malting Facility and American Single Malt Whiskey(30:50 - 34:42) International Work and Global Whiskey Market(34:43 - 38:40) Mesa Events, Wild Distillery Stories, and Life Balance(38:41 - 42:25) Rapid Fire Questions and Van Halen Stories

Exchange Traded Funds in commodities are now a part of the investment picture. Jake Hanley explains them as we look at the bridge between Wall Street and Main Street.

In this special 100th episode of The Crop Science Podcast Show, Dr. Chad Lee from the University of Kentucky explores the future of crop production. He discusses how agronomy brings together weed science, nutrient management, and cropping systems to support resilient farming. From managing cover crops to improving nitrogen efficiency and advancing no-till corn after cover crops, he explains how Kentucky farmers are adapting to new production challenges. Listen now on all major platforms!"You're constantly learning whether you're learning how to be a faculty member or learning how to manage students and budgets."Meet the guest: Dr. Chad Lee is an Extension Professor of Grain Crops and Director of the Grain and Forage Center of Excellence at the University of Kentucky. With a PhD in Agronomy and Crop Science from Michigan State University, his work spans corn, soybeans, and wheat, focusing on nutrient management, cover crops, and yield stability. His extension leadership bridges research and farm application. Liked this one? Don't stop now — Here's what we think you'll love!What you will learn:(00:00) Highlight(00:58) Introduction(05:51) Weed science background(10:04) Becoming an agronomist(11:30) Research and extension focus(15:47) Revisiting agronomic basics(16:47) Cover crop management(28:35) Final three questionsThe Crop Science Podcast Show is trusted and supported by innovative companies like:- KWS

Grain growers highlight the urgent infrastructure investments needed across the state's roads, calls for wider testing for potato mop top virus on the Australian mainland, and Ceduna the latest region to be declared free of Mediterranean fruit fly.

As we celebrate Veterans Day 2025, we thank and honor all of those who served. Grain and livestock markets were open and traded relatively quietly on the day. Tyler Schau with AgMarket.net joins us to take a look at the trade, discuss the upcoming USDA report on Friday and more. Find more online at https://www.agmarket.net. Also on today's show, how has harvest season been wrapping up across the Northern Plains? What things do farmers need to consider for 2026? We get an agronomic update from the Northern Plains and talk with Aaron Froemke, Agronomic Service Representative at Syngenta, based in North Dakota.

Joe's Premium Subscription: www.standardgrain.comGrain Markets and Other Stuff Links-Apple PodcastsSpotifyTikTokYouTubeFutures and options trading involves risk of loss and is not suitable for everyone.✅ Today's Focus: Trump's $2,000 Tariff Dividend & Inflation Risks

In this podcast, Al Kluis and Bob Linneman discuss the recent volatility in grain markets, focusing on crop yield updates, the anticipation surrounding the upcoming USDA crop report, and the implications for corn and soybean prices. They explore market trends, price projections, and the importance of risk management strategies in the current agricultural landscape. Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this week's episode of The Super Retro Podcast, we're lacing up with our Top 5 Michael Jordan kicks from the 80s and 90s, celebrating the sneakers that defined a generation. In our “This or That” segment, we build the ultimate 90s sitcom family, piece by nostalgic piece.Jordan Brand hooked us up with an epic mailbag, we dive into what dads were really like in the 80s, and we take a ride through the wood grain era that shaped every living room. Our first ever Super Retro Hotline segment drops with some heat, and we reminisce about the magic of Wendy's sunrooms that made every meal feel special.Fit checks were fire as always, Discord Drops came correct, and there's plenty more retro gold packed into this one.Tune in, kick back, and Keep It Super Retro.⸻Today's episode was brought to you by Salty Water. Hydrate Your Inner Warrior! Support our sponsors:IG: https://www.instagram.com/drinksaltywater/Buy: https://tinyurl.com/4c4kz9ceWebsite: https://drinksaltywater.com/⸻Arcade1upWebsite: https://arcade1up.com/Use "KeepinitRetro10" for 10% off Discord: https://discord.gg/superretroMaster list on our NES collection: https://superretropod.com/nes-game-list-super-retro/Join our channel: https://www.youtube.com/channel/UCMP4yO-dFGayGUkT_MVYrhQ/joinEmail: SuperRetroPod@gmail.comAll things Super Retro: https://linktr.ee/superretroInstagram: https://www.instagram.com/superretropodcast/TikTok: https://www.tiktok.com/@superretropod

The potato industry fighting to keep mop top virus from spreading to the mainland from Tasmania, grain growers hang hopes on a formal resumption of Australia's canola trade to China, and South Australia's Jo Collins elected president of the exclusive Global Wine Capitals network.

Grain Futures: Now vs In a Year Preparing Irrigation Systems for Winter Up and Down Temperatures   00:01:05 – Grain Futures: Now vs In a Year: Starting off today's show is K-State grain economist Daniel O'Brien with an update on the grain market where he shares about topped out rallies in the futures and the impact we could see from an upcoming USDA report.  Daniel O'Brien on AgManager.info   00:12:05 – Preparing Irrigation Systems for Winter: K-State water resource engineer Jonathan Aguilar keeps today's show rolling with his reminders for growers with irrigation systems to get them prepared for cold temperatures and freezing water. 620-275-9164  Winterizing Irrigation Systems: Steps for a Smooth Spring Start   00:23:05 – Up and Down Temperatures: Chip Redmond, K-State meteorologist, concludes the show with his report of fluctuating temperatures, breezy conditions and unlikely chances of precipitation.      Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu.   Agriculture Today is a daily program featuring Kansas State University agricultural specialists and other experts examining ag issues facing Kansas and the nation. It is hosted by Shelby Varner and distributed to radio stations throughout Kansas and as a daily podcast.   K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan

Grain markets were quiet to end the week, with some volatility and positivity in the soy complex after EPA announced decisions on small refinery exemptions for the 2021-2024 window. Corn and wheat were quietly lower and cattle found some decent end of the week strength. Let's take a look at the technical picture and talk about managing our risk by looking at the recent chart action with Jim Emter from Van Ahn & Company. Learn more online at https://www.vanahnco.com. We saw a little bit of green in cattle futures and mixed action in lean hogs to finish out the week on Friday. Joe Kooima with Kooima Kooima Varilek joins us to talk about what to make of all the recent volatility, what is happening in the cash market and more. Find more at https://www.kkvtrading.com. And as farmers wrap up 2025, what factors should they take into consideration when talking to their retailers about seed decisions for next season? Kaitlyn York, retail business manager for Brevant seeds in Nebraska, joins us to share some tips on why traits are important when selecting seed and much more. Find more online at https://www.brevant.com.

Today on the podcast Eric is joined by Deets Hoffman of Murray's Pizza & Wine and Leaf & Grain. Deets speaks with Eric about why pizza was the route he wanted to go following the success of Leaf & Grain, why they wanted to go more adult date night forward with Murray's, the wine offerings, his wife's reaction to picking her name for the concept, why they went with sourdough as their choice for pizza crust, their topping options, the small plates they offer, how things have gone in the first few weeks of since Murray's opened, being able to showcase more than they have before, ideas for future concepts, the best way to reheat a pizza, the state of Leaf & Grain, and more!   Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Houston's New Retro-Styled Jazz Supper Club Sets Opening Date CultureMap Editor's 11 Favorite Dishes at Houston Restaurants in October Billionaire Tilman Fertitta Saddles Up for New Rodeo Houston Steakhouse Growing Houston Street-Style Taqueria Rolls into Montrose This Week Prestigious Michelin Guide Selects 44 Houston Restaurants for 2025 Edition

In this episode of OnBase, host Chris Moody sits down with Jasmeet Sawhney to explore what it means to lead marketing in an AI-driven world. Jasmeet shares his unconventional journey from engineer to marketing executive, emphasizing how technical fluency and creativity are now inseparable in leadership roles.They dive deep into the evolving responsibilities of marketing leaders, how AI is reshaping strategy, execution, and team structures, and why the biggest risk is failing to evolve. From scaling personalization to rethinking attribution and ROI, Jasmeet offers a candid and forward-looking perspective on how leaders can guide their teams through this transformation.This episode is a must-listen for marketing, sales, and business leaders navigating the AI revolution and seeking actionable insights for long-term success.Key TakeawaysAI is no longer optional: AI is no longer a buzzword, it's a business necessity. Marketing leaders must integrate it across every function, from data analytics to customer engagement.Leadership must get technical: Future marketing leaders can't avoid data or tech. Understanding AI, automation, and analytics is critical for setting effective goals and strategies.Don't just hire AI experts, build internal fluency: Instead of creating isolated “AI teams,” leaders should train and empower existing staff to integrate AI into daily workflows.Personalization at scale is the new standard: AI enables hyper-personalization down to the stakeholder level, not just the account level. This is where real competitive advantage lies.Measure what matters: AI offers new opportunities to track touchpoints across the customer journey, finally making ROI and attribution measurable with greater accuracy.Change requires courage: Creativity, experimentation, and risk-taking are essential to unlocking AI's potential, leaders must champion innovation even when outcomes are uncertain.Quotes“This is the biggest opportunity of our generation. If we don't leverage AI, that's what's really at stake.”Tech RecommendationsClaude (Anthropic) – For content creation and ideation.Veo (Google LLM) – For AI-driven media and video content.Lovable – For AI-powered design support.Figma – For creating lightweight AI agents and workflows.Resource RecommendationsBook:Nexus: The History of Information Networks by Yuval Noah HarariPodcast:Marketing Against the Grain by HubSpotShout-OutsMohanbir Sawhney, Northwestern University - Kellogg School of Management – mentor and thought leader in marketing innovation.Dharmesh Shah, Co-founder & CTO of HubSpot – admired for bridging strategy, culture, and technology.Gary Vaynerchuk, Chairman of VaynerX, CEO of VaynerMedia – inspiration for fearless creativity and constant evolution.About the GuestJasmeet is a marketer with deep roots in technology, data analytics, and AI. He is currently Global Head of Marketing at Axtria. Earlier, Jasmeet was CEO of YibLab, which was one of the fastest growing marketing technology and solutions providers, ranked Top 50 among the fastest growing companies in NJ. Jasmeet has 20+ years of experience building and scaling marketing operations for both small and large companies. He is an investor, advisor, and mentor to multiple firms, and has received several company and individual awards - Inc. 500, Deloitte 500, Crain's Fast 50, SmartCEO Future 50, Red Herring, NJBiz Business of the Year, Top CMO, and Forty Under 40, among others.Connect with Jasmeet.

Grain and livestock futures fell sharply as Supreme Court tariff uncertainty sparked risk-off selling. China bought wheat, but liquidation hit cattle and hogs. Energy mixed, gold firmed slightly.

Notes : https://www.generationword.com/notes/Genesis/67-Genesis_41_37-57_and_42_1-38.pdf

In this week's Bible study, we go through Leviticus chapters 21 & 22. We are still in the ‘Holiness Code' this week looking at regulations for the priests themselves on how to remain holy. Included we look at how a priest might become defiled by death (the mourning process for the dead), as well as the sacred offerings. We will also talk about the restrictions and regulations on the priests and the animals that were to be offered to the Lord. Lots to talk about as we dig deep into the Old Testament.Outline: 00:09 - The Holiness Code - rules and regulations that are intended to set Israel apart. Lev 18.3-6, “you must not do as they do in Egypt, where you used to live, and you must not do as they do in the land of Canaan, where I am bringing you. Do not follow their practices. You must obey my laws and be careful to folow my decrees. I am the Lord your God.”Lev 19.1-2, “The Lord said to Moses, speak to the entire assembly of Israel and say to them: ‘Be holy because I, the Lord your God am holy.”BE SET APART.03:00 - Leviticus 22.1-3 - What are The Sacred Offerings?Leviticus 1-7 outlines the major offerings the Israelites could bring before the Lord in the Tabernacle. Included in each is provision for the priest and his family. The Burnt offering, Lev 7.8 - the priest may keep the hide. The Grain offering, Lev 2.3, 10; 6.16, 18; 7.9-10 - after a portion is burned as a “most holy” offering to the Lord, the rest is kept for the priest and his family. The Fellowship (or peace) offering, Lev 7.31-34 - a portion belongs to the Lord, then the breast and right thigh belong to the priest - the rest belongs to the offerer to eat in fellowship with their family. The Sin (or purification) offering, Lev 5.13, 6:26, 29 & 7.7 - a portion for the priest to be eaten. The Guilt (or restitution) offering, Lev 7.6-7 - same rules as the sin offering.07:38 - Leviticus 21.1-6 - Priests must avoid becoming ceremonially unclean for the dead.13:08 - Application of Lev 21.1-6 for us today. Do not let yourselves become defiled. Bible verses mentioned: 1 Pet 2.9-10; Gal 5.19-2; Mat 28.19-20 and Mat 7.5.19:04 - Physical Standards of the priests. Leviticus 21.7-9 - No wives defiled by prostitution or by divorce. Leviticus 21.10-15 - specifically has standards for the High Priest.23:08 - Leviticus 21.16-24 no one with physical handicaps can “offer the food of his God.” - v6 as well - the food offerings to the Lord.25:53 - Leviticus 22.1-8 - Clean and unclean27:52 - Leviticus 22.9 - Respect the offering. This reminds us of Nadab and Abihu of Lev 10 and their using “unauthorized fire.”29:18 - Leviticus 22.10-16 - Restricted distributions. No one outside the priest's family may eat the sacred offerings30:49 - Leviticus 22.17-33 - Unacceptable Sacrifices. Animals used for the offerings must be unblemished - without defect - similar to the disqualifications for descendants of Aaron who can not be priests - blind, lame, deformed, or with bad testicles.Exodus 12.5 - The passover lamb must be WITHOUT defect. Jesus was the complete fulfilment of the Law - I have not come to abolish the law but to fulfill it. Jesus is our passover lamb. Biblical references: 1 Peter 1.18-19; John 1.29; Matthew 5.17-20; Ephesians 2.8-940:39 - Closing Questions: 1. Do you let yourself become defiled by sin? 2. Does your outward appearance earn you favor with God? 3. Can you make God love you any more? Can you make God love you less? Homework: Read Rom 3.10-31 Support Iron Sheep Ministries: https://Ironsheep.org/donateListen to the podcast: https://anchor.fm/ironsheepContact Dave & the ISM team: info@ironsheep.orgJoin the email list: http://eepurl.com/g-2zAD

Grain futures rose with soybeans rebounding on Chinese futures buying, corn steady above 430, wheat firm. Cattle limit down on fund liquidation, while hogs and metals gained modestly.

The state's horticulture industry lobbies for changes to South Australia's Local Nuisance Act.Scientists identify a little-known algal species linked to SA's devastating algal bloom.Grain producers push for the re-registration of double strength mouse bait.

Listen to Part 1 first, if you haven't had a chance to yet - we discuss feed trend terminology to help frame Part 2 of this conversation - https://www.standleeforage.com/podcast/episodes/ep-102-horse-feeding-trends-explained-forage-based-grain-free-everything-in-between-part-1/Have you ever wondered if “grain-free” really means better for your horse?In Part 2 of this Beyond the Barn conversation, host Katy Starr chats with Dr. Kelly Vineyard, PhD equine nutritionist, to dig deeper into the reality behind popular horse feeding trends to bust some common myths and help horse owners confidently balance a forage-based diet, including:Tips for balancing “grain-free” diets for individual horses or large herdsWhether statements like “grain causes inflammation,” “grain-free means low starch,” and more are myth or fact4 practical ways horse owners can sift through these feeding trends and do what is best for their specific horseIf social media has ever made you question your horse's diet, this episode will bring clarity, confidence, and a reminder that the best feeding program always starts with one simple rule - forage first.

In this episode of Against the Grain, Gabe and Dave sit down with Matt Taylor, CGCS, to talk about growing up in Naples before it became a golf hotspot, the unexpected path that led him from culinary school to turfgrass management, and what keeps him grounded after decades in the industry. Matt opens up about mentorship, leadership, and the friendships that shaped his career — plus the surprising reason he keeps Christmas lights up all year and never misses a Hallmark movie night. Guest: Matt Taylor, CGCS Resources & Links

Have questions, feedback, or thoughts on the show? We want to hear from you! Click on this link to send us a text message. Temporary Storage – Is Your System Ready?Temporary storage plays a critical role in grain operations—but it comes with unique challenges, risks, and costs that must be carefully managed. In this episode, 40-year industry veteran Bob Marlow shares hard-earned lessons, success strategies, technologies improving temporary storage, and a practical framework for evaluating whether this year's plan is truly ready.From grain quality protection and site design to cost tracking and operational safety, Bob provides real-world examples every grain facility can learn from—plus one cautionary tale you won't forget.What You'll Learn in This EpisodeWhen and why facilities rely on temporary storage—and how to distinguish emergency vs. true temporary storageThe biggest advantages vs. drawbacks compared to permanent storageEssential steps to ensure your temporary storage system is ready before harvestHow pad design, tarps, aeration, and fan management impact safety and grain qualityWhy grain quality issues escalate faster in piles and how to prevent lossThe most commonly overlooked or “hidden” costs—and how to track themNew tech and evolving best practices (CO₂ monitoring, wind-based fan control, improved tarps, cover-on-first systems)A practical readiness checklist based on Purdue's SLAM method (Sanitize, Level, Aerate, Monitor)Key TakeawaysTemporary storage is not “cheap storage.” It has recurring costs and higher risk that demand intentional planning.Grain quality is the make-or-break factor. Moisture, temperature swings, and tarp failures can quickly turn #1 grain into sample grade.Don't “set it and forget it.” Fan mismanagement can cause re-wetting, heating, mold, and insects.Track true costs annually. Labor, tarps, repairs, pest control, fuel/electricity, and reclaim losses add up.Technology is changing the game. CO₂ monitoring, wind-based fan controls, and cover-on-first designs are improving outcomes.Bob's Readiness Checklist (SLAM Method)Before harvest, confirm:S – Sanitize: Clean pad, remove old grain, treat for pests L – Load Level/Core: Build and core the pile properly A – Aerate: Have a plan to cool grain and manage fans correctly M – Monitor/Maintain: Monitor CO₂, temp, tarp condition, equipment & safetyRed Flags That Require Immediate ActionOff-odors around fans (sour, musty, fermented)CO₂ or temperature spikesTarp loosening or wind-flappingWater pooling around the pad or under tarpsCrusting or heating at surface or sidewalls Grain Elevator and Processing Society champions, connects and serves the global grain industry and its members. Be sure to visit GEAPS' website to learn how you can grow your network, support your personal professional development, and advance your career. Thank you for listening to another episode of GEAPS' Whole Grain podcast.

The finance minister has new shoes, and tomorrow the new government will release its first budget. The pressure from the U.S. trade war is immense, and this is the government's first fiscal update in almost a year. Prime Minister Mark Carney is promising a “generational” budget – one that will reset Canada's economy. But the Liberals are three seats short of a majority – so they need to convince other MPs to agree on the path they set out.And: Fighting, fear, and famine. The tragic situation in Sudan.Also: If you've watched Yellowstone and dreamed of staying on a farm with cows, two Alberta ranchers may have what you're looking for. They are converting old grain bins into hotel rooms for people who want a taste of Canada's prairie life.Plus: Cuban workers in Canada forced to pay Havana most of their wages, New York City election, and more.

Thanks for tuning into Agronomic Monday edition of RealAg Radio with today’s host Lyndsey Smith! On today’s show, Lyndsey Smith is joined by RealAgriculture’s in-house agronomist, Peter Johnson, to discuss corn harvest, grain storage, new cereal varieties, and tillage systems with a focus on how changing one practice might require you to make extra adaptations.... Read More

Thanks for tuning into Agronomic Monday edition of RealAg Radio with today’s host Lyndsey Smith! On today’s show, Lyndsey Smith is joined by RealAgriculture’s in-house agronomist, Peter Johnson, to discuss corn harvest, grain storage, new cereal varieties, and tillage systems with a focus on how changing one practice might require you to make extra adaptations.... Read More

Big yields are great—until you run out of storage space. Michigan State University's John LaPorte shares how renting a grain bin from a neighbor can be a practical solution, what fair rental rates look like, and how to negotiate an agreement that works for both parties. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This Episodes Questions: Brians Questions: Love the podcast fellas! I have a simple question: When I use my table saw, I usually just check if the blade is "high enough" i.e. any height higher than the wood piece. Is there an ideal blade height for a given wood thickness? Thanks! Matt What is the most difficult project you've ever done? Brian Guys Questions: I'm wondering how thick is too thick to veneer onto a plywood box. I'll be making a treasure chest for my daughter's wedding (for cards and such) and lining it in leather. I have some wood I'd like to use for the outside as “veneer”, but it is a 3/8” thick. The species is morado, and they were a “special buy” thing at a Woodcraft I got a while ago.  Basically, I have them and I'd like to use them if possible rather than buying something else. My bandsaw isn't always the most reliable, so while I would feel comfortable splitting them and then planing them flat again, that might be as thin as I'm able to do. I'm guessing 1/8” thick once all the processing is done. Is that too thick to use as veneer? Is there a glue that's better for a thicker veneer than a thin one? Thanks, Peter I recently bought a small bandsaw mill (Woodmizer LX30) and am becoming an amateur sawyer, exclusively to supply lumber for my own projects.  2 questions, here's the first: 1. In what use cases, if any, would you use air-dried lumber for your projects, assuming it is stickered properly, outside, with a rain cover on the top, for a year per inch of thickness?  I was told by a friend who operates a kiln that air-drying in southern Indiana will never get the moisture content much below 13-15%, it will dry unevenly throughout the board, and it won't kill powder post beetles and other insects.  His conclusion is that for any indoor woodwork projects, I should only use kiln-dried lumber.  Do you agree?  Why or why not?  Fortunately, he's well-respected, trustworthy, and at $.35/bd-ft dried, affordable.  But I can air-dry for free, so I'd be curious to know when, if ever, that may be workable. Kyle Huy's Questions: I have another good fundamentals of woodworking type question for you. Could you explain the differences between grain density and porosity? For a while I thought I knew what at least one of these meant. That was until I heard Guy describe oak as a tight-grained, open pore species. That whole description goes more or less right over my head. I'd really appreciate it if you guys could explain what grain density and wood porosity look like visually, as well as what effects these attributes have on working with a particular species, finishing it, etc.  Thanks for all of your time and for sharing your expertise with all of us. The Fridays when you guys have new episodes are my favorite days of the week. Zach Hello Friends, I have a woodshop at my house in the PNW.  I'm somewhere between a beginner and not a beginner. If you want to answer this question on your fantastic podcast, you can of course skip the preamble.  I offer it here so you can understand the context and environment in which my question lives.  Because we are friends, I care what you think, so I hope you don't arrive at the conclusion that I'm impractical.  I've tried to create a shop environment that incorporates a whimsical and creative aesthetic because that is how I aspire to be in this space. I built an entry door and carriage doors for my 500sq foot detached woodshop.  Doors guts are constructed from poplar frames, 1.5” ridged insulation in the voids, MDO skin on the exterior side trimmed in the craftsman style with ¾ cedar.  The interior side of the doors are skinned in plywood and laminated with orange counter top material.  The orange is the same color as those orange shirts people who work hard wear.  I like to wear these shirts to give my wife the impression that I too am working and not just fudging around.  I wanted my workshop to feel likewise.  Door window sills and trim are walnut.  On the entry door, I've installed a commercial style stainless steel handset modified for a 3” thick door.  Carriage doors are hung with 4 heavy duty sealed ball bearing hinges per side.  For the carriage doors, I had custom astragals and a threshold plate fabricated at a local metalworking shop, and used stainless steel cane bolts that plunge through the threshold plate to hold the doors tight against the weather seals and another set of cane bolts at the top to complete the seal.  The carriage door handles are two of my favorite axes.  I designed mounting hardware, built by the fabricator, with a quick release pin system so I can pull them off when I need them for axe related business.  Inside the shop, I've installed antique reclaimed maple flooring on the walls.  The flooring was recovered from a factory that used to make steam powered tractors for hauling giant old growth redwood trees out of the forests on the west coast in the late 1800's.  It seemed like a fitting retirement for these floors.  I didn't resurface the flooring (which is now walling) so it retains all of its history, factory floor markings, old holes for mounting machinery etc.  Now that the doors are in, I need to install interior trim around the frames that is worthy of the walls and doors.  I went to Goby (https://gobywalnut.com) to procure materials.  They specialize in Oregon hardwoods such as Oregon Black Walnut, Big Leaf Maple, Oregon White Oak, Madrone, and Myrtle.  I came home with some burled live edge Big Leaf stock.  My idea is to trim the door frames in maple, with the inside edge (nearest the door) all squared and straight, and the outside edges of the left, right and top trim pieces being irregular and strange.  Preparing and finishing these trim pieces is the nature of my questions: I have a ten-foot long 12/4 burled and figured maple board with a live edge on one side.  The board ranges from 9” to 18” wide.  My plan is to resaw it into a two 1.5” ish boards and dimension them down to about 1 ¼ to make the parts for my project.  Before I do that, I need to clean up the burled protrusions on the live edge side because I think it will be easier to do that before I resaw it. My first question is how do I clean up the live edge burls?  Some of the live edge is typical, but other sections have a lot of terrifying spiked peaks and valleys where a burl has boiled out of the tree.  It looks like the surface of the sun right before it's getting ready to disrupt our global communications system for a few hours.  If it helps to understand what I'm dealing with, my wife saw the board when I brought it home said things like “your wood is being a drama queen” and “it's trying to do too much” and “how much was that”.  To experiment, I took a wire brush to a small section just to see what would happen.  It worked well from the standpoint of clearing out debris, removing bark and burrs.  But I suspect this isn't the best method for ultimately prepping this for finishing and is probably a crime. Once I get the edge cleaned up, I'll resaw and dimension my parts.  Getting this 10 foot 12/4 stock up onto my bandsaw and perfectly slicing it into two equal pieces will probably go great.   Then I'll sand the faces to 220.  That's where my extensive experience runs out.    Rather than give up at this point, what can I do to bring out the wild figuring on these boards?  Fesstool made me buy higher grits of sandpaper like 400, 800, 1000 etc that I haven't used.  Is this why I have these grits? Unlike everything else in my life, I don't want to overthink this, but I'm starting to wonder how much that twisted, gnarled bubbling burled edge is going to drip finish on the rest of the board after I spray it.  Should I consider frog taping the faces, spraying the live edge first and then shoot the face as a second operation after the edges are done?  Can one of you come over? I've never used shellac before, but I've listened to every one of your episodes so I feel like I'm probably an expert in shellac and pound cut related activities.  I have a 5 stage Fujispray system that I've used in the past to drip finishes on the floor and all over myself and my work pieces.  I also have some rags. Robert

We recorded this week's episode live on stage at the Alberta Craft Brewing Convention in Red Deer, Alberta, in early October. The thematic through line is farm-to-glass brewing—something that's not that hard to do there, since a significant amount of the malt used by North American brewers is grown in the province. Major maltsters such as Canada Malting (https://canadamalting.com) and Rahr (https://rahr.com) have plants in the province, and some farmers who grow grain for these larger maltsters, such as Red Shed (https://www.redshedmalting.ca), also operate their own malthouses to produce smaller batches for local brewers. Joining the conversation are three award-winning brewers who represent different corners of the industry in Alberta: Chelsea Tessier of Polyrhythm Brewing (https://www.polyrhythmbrewing.com) in Edmonton, Jen Rogers of Wild Winds (https://www.wildwindsbrewery.ca) in Bridgeland, and Sarah McCambridge of Blindman Brewing (https://www.blindmanbrewing.com) in Lacombe. Agriculture plays a role in the conversation, of course, but the conversations covers interesting collaborative projects, malt freshness, unique processes, beers that tap into different angles of malt flavor, and a lot more. In this episode, the panel discusses: blending craft pils with two-row in hazy IPA matching hops to base malts hitting European malt specs in North American barley horse-drawn barley farming and harvesting replacing specialty malts such as Carafoam with locally produced chit malt producing more stone-fruit ester precursors with floor-malted pils malt unique specialty malts such as wood-fired chocolate malt And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): G&D Chillers uses quality components, expert craftsmanship, and constant innovation. With our 24/7 service and support, your brewery will never stop. Remote monitor your chiller for simple and fast access to all the information you need, and gain peace of mind your operation is running smoothly. Berkeley Yeast (https://berkeleyyeast.com). Berkeley Yeast bioengineers ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don't. Visit berkeleyyeast.com to learn more and start brewing with science on your side. Old Orchard (https://www.oldorchard.com/brewer) can formulate custom blends featuring specialty ingredients. Whether trending flavor additions or nostalgic favorites, the next best thing is around the corner at Old Orchard. More information and free samples are waiting at oldorchard.com/brewer. Indie Hops. (https://indiehops.com) Give your customers a pleasant surprise with Audacia in your next IPA. This descendant of Strata brings her own flare of catchy lilac/lavender aroma, and flavors of sweet-tart berries with tangy lychee. Life is short. Let's make it flavorful! Five Star Chemical (https://fivestarchemicals.com) Looking for a powerful, no-rinse sanitizer that gets the job done fast? Meet Saniclean PAA Pro from Five Star Chemicals. This EPA-registered, PAA-based acid sanitizer is tough on beerstone and perfect for everything from kegs to packaging lines. Learn more at fivestarchemicals.com. PakTech (https://paktech-opi.com) PakTech's handles are made from 100% recycled plastic and are fully recyclable, helping breweries close the loop and advance the circular economy. With a minimalist design, durable functionality you can rely on, and custom color matching, PakTech helps brands stand out while staying sustainable. To learn more, visit paktech-opi.com. Hart Print, (https://hartprint.com) the original in digital can printing.With three locations across North America, the Hart Print team has your back from concept to can. Get ten percent off your first can order when you mention the Beer & Brewing podcast. Open an account at hartprint.com or email info@hartprint.com for details. Sennos (https://prairiemalt.com) The Sennosystem platform delivers real-time fermentation control and predictive insights, while the SennosM3 modular in-tank sensor delivers continuous, real-time monitoring. Turn your tank into a smart tank. Order your SennosM3 at sennos.com.

Waiting for Grain Reports Spooky Veterinarian Stories Contrast in the Weather   00:01:05 – Waiting for Grain Reports: K-State grain economist Daniel O'Brien kicks off today's show by discussing the changes in the futures and what recent news headlines have impacted the market.  Daniel O'Brien on AgManager.info   00:12:05 – Spooky Veterinarian Stories: Keeping the show rolling is A.J. Tarpoff, K-State Extension beef veterinarian, as he shares stories and spooky things that he has encountered or heard about as a veterinarian.   00:23:05 – Contrast in the Weather: Chip Redmond, K-State meteorologist, concludes today's show with his weather update which highlights our recent wet and cool weather and if we can continue to expect those conditions.      Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu.   Agriculture Today is a daily program featuring Kansas State University agricultural specialists and other experts examining ag issues facing Kansas and the nation. It is hosted by Shelby Varner and distributed to radio stations throughout Kansas and as a daily podcast.   K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan

Clifton closes out Bourbon Boos 2025 with a bang — and a cloud of smoke!

Last year, Heaven Hill debated the "Grain to Glass" series which is a partnership with Beck's Hybrid and local farmers. Admittedly, when we reviewed the entire lineup last year (bourbon, wheat, and rye), we didn't know much about the plans for this series or what would make each release unique. Fast forward to this year, it same lineup is back, but a different and unique corn variety was used for the 2025 releases (compared to the previous year). The rye was our favorite last year. So, for this short, we taste and review the 2025 version of the Heaven Hill Grain to Glass Rye. There are some surprise blinds in the process and we actually kept it short! --------------------------SocialsIG: https://www.instagram.com/themashupkyFB: https://www.facebook.com/themashupkyYouTube: https://www.youtube.com/@themashupkyJoin our community on Patreon: https://www.patreon.com/TheMashUpBourbonPodcastPartnership(s)Visit Bourbonoutfitter.com and enter code THEMASHUP for a special discount or visit bourbonoutfitter.com/THEMASHUPMusic: All the Fixings by Zachariah HickmanThank you so much for listening!

Some beef labels that simply say “grass fed” often still involve grain finishing; only “100% grass fed” and “grass-finished” with certification ensure a lifetime forage diet The American Grassfed Association (AGA) sets the strongest standard, requiring pasture raising, no feedlot confinement, and independent audits Organic beef is not the same as grass fed — organic animals can still be finished on organic grain Grass-finishing improves nutrient density, boosting omega-3s, CLA, and phytochemicals, while grain finishing reduces these health-promoting compounds Shoppers can avoid fake grass fed beef by using a 10-point checklist, asking butchers direct questions, and checking the AGA producer directory

If there's one distillery that truly feels like a cornerstone of the bourbon world, it has to be Heaven Hill. From Evan Williams to Elijah Craig to Larceny, their portfolio is an absolute institution. And with their 90th anniversary upcoming, there's no better time to get a look at the past, present, and future of this bourbon powerhouse. We're sitting down with Conor O' Driscoll, the Master Distiller at Heaven Hill. He's taking us on a journey through the company's remarkable history, from its founding in 1935 to its massive expansion with the new Heaven Hill Springs Distillery, capable of pumping out 1,500 barrels a day. Conor talks to us about how every facet of the new distillery was planned from fermentation techniques to how they will continue to innovative with their Grain to Glass series. We also get into the latest market trends, including if Conor thinks barrel proof expressions are on the decline. Show Notes: Conor's insights on Heaven Hill's 90-year legacy and the future of the family business Overview of the new Heaven Hill Springs distillery and production advancements Highlights of the Grain to Glass program and its unique mash bills Discussion on modern bourbon trends and the rise of barrel-proof spirits Humorous takes on celebrity culture and children's views of the whiskey industry Conor's vision for Heaven Hill's future, focusing on quality and sustainability Support this podcast on Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices

Grain filling turnings, crosscut sled vs mitersaw and keeping on track with a large project.