Podcasts about Grain

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.

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

Happy Halloween, Grit & Grain family! This week, we thought we'd dress up as a super serious political podcast. Just kidding! But we were indeed joined by the 10th District Representative and former Tacoma mayor,... The post Episode 165: Budget Battles and Belgian Beer w/Congresswoman Marilyn Strickland appeared first on Grit & Grain Podcast.

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

Grain markets are quietly mixed at midday while cattle futures are rebounding on Wednesday. Arlan Suderman, Chief Commodities Economist at StoneX, joins us to discuss the midweek trade action, China soybean buys and more.

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!

Biochar is an effective and profitable way to manage organic waste – and there are innovators creating new platforms to enable producers, investors and equipment suppliers to grow and deploy waste-to-value projects faster and easier than ever before. This week, we are joined by Jason Dodier, Co-Founder and CCO of Grain Ecosystem, to talk decarbonization projects, the value of the American farmer and grain as a risk reduction partner. We get into:  What Grain Ecosystem does and how they deploy these waste-to-value solutions How this process looks for each player in the system – farmers, investors and equipment suppliers The Grain Ecosystem model and its adoptability that differentiates it from competitors on the market Feedback they get from the ecosystem as they deploy solutions Grain's momentum built up over the last three years and the company's biggest opportunities for growth Working with Elevate Ventures and other Indiana partners to expand their footprint in the state What's ahead for Grain Ecosystem 

Supply is expected to pass traditional grain storage capacity in Iowa, Kansas, Missouri and Nebraska. Some elevators, including historic Ely's in Nebraska, are adding temporary storage.

Grain markets at midday Monday are feeling the support from the headlines of a U.S./China framework ahead of the scheduled meeting between President Trump and President Xi later this week. Meantime, cattle futures are locked limit lower with expanded trading limits. Arlan Suderman, Chief Commodities Economist at StoneX, joins us to discuss in our Midday Commentary for Monday, October 27th, 2025.

Lori Walsh joins Danny Ismond on the GX94 Morning Show to talk about the Yorkton Exhibition Grain Millers Harvest Showdown.

Trends and Direction in the Grain Market Beef on Dairy Liver Abscess Research Fall Weather in Kansas   00:01:05 – Trends and Direction in the Grain Market: K-State grain economist Daniel O'Brien kicks off the show with a grain market update where he comments on futures, trends and market direction. Daniel O'Brien on AgManager.info   00:12:05 – Beef on Dairy Liver Abscess Research: Continuing the show is Cole Ellis, K-State Beef Stocker Unit research assistant and graduate student, as he talks about liver abscesses for beef on dairy cattle and the research he has done. 2025 K-State Stocker Field Day Presentation K-State Forage Conference   00:23:05 – Fall Weather in Kansas: Chip Redmond, K-State meteorologist, wraps up today's show discussing cooler temperatures and expected rainfall for Kansas.      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 softened from harvest pressure and option expirations. Cattle futures collapsed limit down on Mexico border rumors. Crude slipped, metals fell, and Bitcoin held firm.

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

Today we highlight another farm being celebrated as a finalist for the Leopold Conservation award. Jill Welke talks to Marathon County farmer, Pat Socha. While growing crops, the Sochas utilize precision technology, no-till practices, and cover crops to reduce erosion and prevent nutrient losses. Buffer strips and a pollinator plot promote biodiversity. To manage timber production and wildlife habitat, selective harvests are carefully timed every 15-20 years without clear cutting. Pat is a founding member and board member of Eau Pleine Partnership for Integrated Conservation.The wind may surprise you today with its speed - and its chill! Stu Muck says we should prepare to protect ourselves against the elements through the end of the week at least.Cooper Humphries says the rain this week has given operators a chance to catch up on book work, repairs and sleep! Humphries says he's pleased with how the remain crop is standing versus cool, wet weather elements. His Wyffels Wednesday update also includes how more traders, analysts and other farmers are turning to their website for real time harvest update. Paid for by Wyffels Hybrids.Thomas Montsma from Brandon is one of the giant pumpkin growers that populates Wisconsin. He tells Kiley Allan that the dedication to growing the biggest pumpkin begins long before the frost is out of Wisconsin's ground. He explains that he starts plants in his basement and then moves them outside under mini-greenhouses to really start sizing up. With the global marketplace being less than friendly these days, many farms are choosing to store their 2025 crops and wait for better times. But is there enough storage out there to hold it all? Stephanie Hoff talks about that subject with grain merchandiser Alex Beaver out of southeast and south central Wisconsin. He tells us not just how the crop is looking coming in, but where it’s going with China boycotting beans. See omnystudio.com/listener for privacy information.

This is a unique look at whiskey from another lens. To almost see it in a different light. I need alot of feed back on this. And by all means i hope you enjoy. KYSUThe new frontier of whiskey: Kick off the segment by discussing the recent formal recognition of American single malt by the TTB. As of January 19, 2025, it is an official whiskey category. This is a huge milestone for American distilling and an exciting time to be exploring these whiskies.A "wild west" of flavor: One of the most exciting things about American single malt is the variety of flavors. Unlike the strict rules of Scotch, American distillers have been free to experiment with different cask types, wood smoke (like mesquite), and aging locations, leading to a much more diverse flavor profile.The barrel difference: American single malts are not limited to the used barrels required for Scotch. They can be aged in new charred oak, used bourbon barrels, or even experimental casks like port, sherry, or wine. Ask your co-hosts how this freedom affects the flavor profile and what their favorite aging methods are.Founding fathers of American single malt: Pay homage to the trailblazers who started it all. Mention Steve McCarthy of Clear Creek Distillery in Oregon, who is widely credited with producing the first American single malt back in 1996. Other influential distilleries to highlight include Westland and Stranahan's.Fun facts and triviaMore than Scotland: There are over 200 distilleries in the U.S. producing some form of single malt, which is more than in all of Scotland.Speed-aging in America: Due to the more dramatic temperature swings across the country, American single malts can mature more quickly than their Scottish counterparts. The climate, whether hot and dry in Texas or humid in Virginia, has a significant impact on how the whisky tastes.Mesquite-smoked whiskey: While peat is the traditional smoke source for Scotch, some American single malt producers, like Santa Fe Spirits, use local ingredients. They use mesquite wood to smoke their Colkegan Single Malt, creating a distinct, barbecue-like flavor.Single versus blended: Clarify the "single" in American single malt. It means the whiskey was distilled entirely at one U.S. distillery, unlike a blended whiskey, which mixes whiskeys from different distilleries.Tasting notes and flavor comparisonsSide-by-side with Scotch: A great segment idea is to do a blind tasting of an American single malt and a Scotch single malt. Discuss the differences, such as the American's potential notes of caramel and vanilla from new oak versus a Scotch's more subtle oak influence.The impact of a hot climate: Talk about American single malts from different regions. For example, a whisky from Texas (like Balcones) might offer a richer, bolder flavor due to the intense heat, while one from the cooler Pacific Northwest (like Westland) might taste more like a classic Scotch.The barley difference: The type of barley used also matters. Some distillers use specific varieties like Golden Promise or heirloom barley, contributing distinct character. For instance, you can mention New Riff Distillery's use of multiple barley mash bills for their sour mash single malt.The barrel finish: Discuss the wide variety of cask finishes. American single malts can have unique notes from being finished in rum, wine, or sherry barrels. Virginia Distillery Co. is known for its "Courage & Conviction" Double Cask Reserve, aged in bourbon and red wine casks.Debate and discussion topicsAmerican terroir: Ask your co-hosts whether they believe American single malt exhibits a true "terroir" or sense of place. Do they think the location of the distillery and ingredients creates a unique regional style, or is it more about the distiller's techniques?

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

NBA player Jonathan Isaac is known not just for his talent on the court, but for his convictions and outspoken faith. He's the author of the 2022 best-selling memoir “Why I Stand.”As a youth, he struggled with anxiety—but a chance encounter in an elevator with the man who would later become his pastor changed the course of his life.Faith helped him triumph over his battle with anxiety, but it also later put him at the center of a national debate. After George Floyd's death, at the height of the Black Lives Matter movement, most NBA players chose to kneel during the national anthem. But Isaac chose to stand. Later, his decision to decline the COVID-19 vaccines also drew intense media scrutiny.In this episode, he shares his story, his convictions, his choices and why he made them, and what it means to believe in something bigger than yourself.Now, through his UNITUS shoe line, Isaac shares Bible verses and a message of hope.Views expressed in this video are opinions of the host and the guest, and do not necessarily reflect the views of The Epoch Times.

Grain markets have been quietly higher on Wednesday while cattle futures are under pressure amid more rumors on Trump administration plans for beef prices, etc. Arlan Suderman, Chief Commodities Economist at StoneX, joins us to discuss in our Midday Commentary.

Feeding your horse shouldn't feel overwhelming, but with all the buzzwords floating around, it's easy to wonder what's truth and what's fiction.On this episode of Beyond the Barn, host Katy Starr chats with Dr. Kelly Vineyard, PhD equine nutritionist, to break down today's most talked about feeding trends - like forage-based, forage-only, grain-free, low-starch, organic, and natural diets, and what those terms really mean for your horse's health.The key differences between forage-only, forage-first, and forage-based feeding (and what's right for your horse)What grain-free and low-NSC actually mean (and when they matter most)Why social media can make horse feeding sound more complicated than it isIf you've ever felt confused by feed labels or online advice, this episode will help you cut through the noise and get back to the basics - feeding your horse for health, not hype.

Rabobank forecasts a 6% increase in Australia's winter grain crop, Australian barley growers look to opportunities in emerging markets in Latin America, and rabbit numbers booming in parts of South Australia, Victoria and New South Wales.

In this episode of Bourbon Lens, Jake and Scott dive deep into Heaven Hill's newest innovation — the Grain to Glass® Specialty Barrel Series. The series launches with three unique whiskeys, each aged entirely in Chinquapin Oak barrels, showcasing Heaven Hill's continued commitment to experimentation and craftsmanship. The trio includes: Kentucky Straight Bourbon Whiskey – 105 proof (Mashbill: 52% Corn, 35% Rye, 13% Malt) Kentucky Straight Wheated Bourbon Whiskey – 105 proof (Mashbill: 52% Corn, 35% Wheat, 13% Malt) Kentucky Straight Rye Whiskey – 107 proof (Mashbill: 63% Rye, 24% Corn, 13% Malt) Each whiskey was barreled at 107 proof, a nod to the historic entry proof used by Heaven Hill's founders, and bottled non-chill filtered to preserve the full depth and character developed from the Chinquapin Oak. Jake and Scott discuss how these releases reflect Heaven Hill's legacy of innovation while honoring tradition — exploring the flavor differences between each mashbill, the influence of Chinquapin Oak, and what this series could signal for future Heaven Hill experiments. Tune in for tasting notes, honest impressions, and a conversation that celebrates one of Kentucky's most respected distilleries continuing to push boundaries in bourbon-making.   Stream this episode on your favorite podcast platform, and if you enjoy what you hear, we'd love for you to leave us a review. We're incredibly grateful for your continued support over the past six years. A special thank you goes out to our amazing community of Patreon supporters—your support helps keep Bourbon Lens going strong! If you're enjoying the podcast, consider leaving a 5-star rating, writing a quick review, and sharing the show with a fellow bourbon enthusiast. You can follow us @BourbonLens on Instagram, Facebook, LinkedIn, and X. Want to go a step further? Support us on Patreon for exclusive behind-the-scenes content, Bourbon Lens swag, access to our Tasting Club, and more. Have questions, feedback, or guest suggestions? Drop us a line at Info@BourbonLens.com. Explore BourbonLens.com for blog posts, the latest whiskey news, our full podcast archive, and detailed whiskey reviews. Cheers, Scott & Jake Bourbon Lens  

It's This Week in Bourbon for October 17th 2025. TTB Shutdown Plan Details, Kentucky has reached an all-time high of 16.1 million aging barrels of Bourbon, and Pursuit Spirits has released Pursuit United Kodama Mizunara Bourbon.Show Notes: TTB releases shutdown plan, furloughing 398 staff and immediately halting C-label and permit approvals if federal funding lapses Casey Jones Distillery launches a "Bottle Your Own Bourbon Experience" featuring a Triple Casked Amburana finish for $89.99 A federal judge rejected the Kentucky Owl/Stoli Group bankruptcy plan, ruling that the "dismal" bourbon market makes selling barrels to cover their $78 million debt unfeasible California has legalized a temporary one-year Direct-to-Consumer (DtC) spirits shipping for craft distilleries (under 150K gallons) starting January 2026 Jack Daniel's is ending its decades-long free cattle feed program, diverting the byproduct for fertilizer and forcing many local farmers to exit the cattle business Buffalo Trace is debuting a new Halloween experience called "Night at the Distillery," featuring a folklore tour and a Private Ghost Hunting giveaway Kentucky's aging barrel inventory has reached an all-time high of 16.1 million barrels, leading distillers to pay $75 million in taxes this year Sagamore Spirit debuts its first High Rye Straight Bourbon (6-year, 118 proof), blending Kentucky and Maryland styles for $49 Woodford Reserve releases a limited Barrel Strength Rye at 125.1 proof, using its pre-prohibition style mash bill for $129.99 SRP High West releases A Midwinter Night's Dram Act 13, a limited Rendezvous Rye finished in Ruby and Tawny Port barrels Templeton Distillery unveils its highly limited 13-Year-Old Rye (108 proof) as the first in its "Hidden Stash" collection for $169.99 Smokeye Hill announces its first rye expression, a 5-year Barrel Proof Rye (131+ proof) with blue corn and high-altitude aging for $89.99 Four Roses and New Belgium Brewing release Oakspire Bourbon Barrel Ale, a limited annual collaboration infused with charred oak and bourbon-soaked spirals The Ingram Distillery releases the 2025 Flagship Bourbon, a micro-batch of only eight high-rye barrels aged on the Mississippi River at 116.5 proof Russell's Reserve announces Single Rickhouse Collection Camp Nelson E, a 128-proof bourbon from the fifth floor of the Camp Nelson E rickhouse Bluegrass Distillers partners with the Pasadena Tournament of Roses to release a limited 100-proof Toasted Oak Bourbon for $50 MSRP Buffalo Trace adds Colonel E.H. Taylor Bottled-in-Bond Bourbon to the BTAC, the collection's first new expression since 2006 Heaven Hill launches Grain to Glass Specialty Barrel Series, a $129.99 allocated release of three 6-year whiskies aged in Chinquapin Oak barrels Chattanooga Whiskey releases its Bottled in Bond Fall 2021 Vintage, featuring the debut of the new SB104 mash bill in the blend for $52.99 Pursuit Spirits releases Kodama Mizunara Bourbon (117 Proof), a blend finished in both Japanese Mizunara and Infrared-Toasted American Oak for $89.99 Penelope Bourbon launches a limited-edition Apple Cinnamon Old Fashioned ready-to-pour cocktail (80 proof) for $29.99 MSRP Old Overholt launches a limited, unfiltered 12-Year Extra Aged Cask Strength Rye (53–65% ABV) for $109.99 SRP Blue Run Spirits releases a 111-proof Chicago Bears commemorative High Rye Bourbon to honor the 1985 team for $89.99 SRP Woodford Reserve unveils its 2025 holiday bottle featuring a sage and berry garland design collaboration with fashion designer Alexandra O'Neill Support this podcast on Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices

In this week's episode of Kankakee Podcast News, Drew Raisor recaps the top local stories from around Kankakee County. A grain bin collapse in Martinton spilled tons of corn and caused power outages for more than 160 Ameren customers, though no injuries were reported. The Kankakee County Board recognized October as Domestic Violence Awareness Month alongside Harbor House leaders, highlighting over 45 years of service to local survivors. Kankakee police recovered multiple firearms and arrested three suspects during a search on South Greenwood Avenue. In Bradley, a high school student was taken into custody after allegedly threatening to bring a weapon to school, prompting a strong police response. And finally, reports of ICE operations in Kankakee sparked fear and confusion among residents, leading some families and businesses to temporarily close as officials reiterated local law enforcement's limited involvement.Send us a textSupport the show

WDAY First News anchors Lisa Budeau, Scott Engen and Lydia Blume break down your regional news and weather for Friday, October 17. InForum Minute is produced by Forum Communications and brought to you by reporters from The Forum of Fargo-Moorhead and WDAY TV. Visit https://www.inforum.com/subscribe to subscribe.

Waiting for Direction in the Grain Market Remote Sensing in Agriculture Waiting on Cooler Temperatures   00:01:05 – Waiting for Direction in the Grain Market: Daniel O'Brien, K-State grain economist, starts the show for today as he talks about market projections and how the grain market could react to future USDA reports.  Daniel O'Brien on AgManager.info   00:12:05 – Remote Sensing in Agriculture: K-State agriculture precision specialist Deepak Joshi keeps the show rolling as he highlights the use of remote sensing in agriculture. He mentions how he has used drones to support farmers. The Basics of Remore Sensing in Precision Agriculture Understanding Resolution in Remote Sensing Imagery: What Farmers Need to Know   00:23:05 – Waiting on Cooler Temperatures: Concluding the show is K-State meteorologist Chip Redmond with his weather update where he notes when Kansans can expect classic fall weather.     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

The Great American Beer Festival wrapped up last weekend, and Ron attended for the second time with Peaks & Pints regular, Grit & Grain listener, and travel buddy, Bryan Johnson. Their four-day epic adventure had... The post Episode 163: GABF Adventures with Bryan and Ron appeared first on Grit & Grain Podcast.

Claire Tyrrell and Ella Loneragan discuss the leadership transition in BGC as the company shifts its focus to Midland Brick. Plus: WA govt faces Wittenoom legal action; MinRes board update; Grain harvest likely to break records.

South Australia's harvest officially kicks off with the first load of lentils delivered to Bunge this week, unresolved telco complaints rise significantly in the wake of the 3G shutdown, and the Federal Government backflips on planned changes to the PALM scheme.

China has been in a rush to harvest autumn grains, the mainstay of the country's annual grain production. The Ministry of Agriculture and Rural Affairs says more than 60 percent of the nation's autumn grain crops have been harvested.

October 31, 1963. Newcastle, England. 70-year old Katherine Lillian Armstrong fails to show up for choir practice at her church. The following morning, Lillian's body is discovered near the bottom of the staircase in her house and she has been stabbed 28 times and strangled with one of her nylon stockings. Since there are no signs of forced entry, police suspect that Lillian willingly let her killer inside, but even though a massive investigation is launched, no compelling suspects are found and the motive for the crime remains unknown.  October 31, 1980. Bristol, England. 39-year old Derek Grain leaves his hotel and spends the night drinking at a pair of local nightclubs. After leaving one of the clubs during the early morning hours, Derek is later found dead in a pool of blood a quarter-mile away and it turns out he was kicked in the head and bludgeoned with a sand-filled traffic cone. Since money was stolen from Derek, it is theorized that he was the victim of a robbery gone wrong, but even though there are reported eyewitness sightings of someone being attacked by multiple people who fled the scene in a maroon Jaguar, the crime is never solved. On this week's episode of “The Trail Went Cold”, we travel to the United Kingdom to explore a pair of unsolved murders which happened to take place on Halloween. Additional Reading: https://www.crimeandinvestigation.co.uk/articles/mystery-newcastles-unsolved-halloween-murder https://www.newspapers.com/image/876967689/ https://www.newspapers.com/image/876893608/ https://www.newspapers.com/image/804216277/ https://www.newspapers.com/image/804277720/ https://www.bristolpost.co.uk/news/bristol-news/derek-grains-unsolved-murder-true-4340 https://www.newspapers.com/image/908265262/ https://www.newspapers.com/image/876333334/ https://www.newspapers.com/image/877244013/ https://www.newspapers.com/image/876431763/ https://thetruecrimeenthusiast.co.uk/who-was-the-brandon-hill-park-murderer “The Trail Went Cold” is on Patreon. Visit www.patreon.com/thetrailwentcold to become a patron and gain access to our exclusive bonus content. The Trail Went Cold is produced and edited by Magill Foote. All music is composed by Vince Nitro.

Mike and Cam are thrilled to sit down with Dr. Deanna Kelly, Professor of Psychiatry at the Maryland Psychiatric Research Center at the University of Maryland School of Medicine and co-author of the groundbreaking new book Get Your Brain off Grain. In this engaging conversation, Dr. Kelly dives into the latest research linking gluten to psychiatric disorders and explains how gluten can impact the brain in both people with celiac disease and those with non-celiac gluten sensitivity. From groundbreaking science to real world implications, this episode uncovers how disruptions in the gut can directly affect the brain and why understanding that connection is crucial for anyone living with celiac disease or gluten sensitivity. You can also watch this episode on YouTube: https://youtu.be/Uy6gwv_9FE0

Send us a textWelcome to Guess the Year: 90s Edition! This is an interactive, competitive podcast series where you will be able to play along and compete against your fellow listeners. Here is how the scoring works:10 points: Get the year dead on!6 points: 1 year off4 points: Call bluff correctly2 points: 2 years off0 point: 3 or more years offGuesses can be emailed to drandrewmay@gmail.com or texted using the link at the top of the show notes (please leave your name).I will read your scores out before the next episode, along with the scores of your fellow listeners! Please email your guesses to Andrew no later than 12pm EST on the day the next episode posts if you want them read out on the episode (e.g., if an episode releases on Monday, then I need your guesses by 12pm EST on Wednesday; if an episode releases on Friday, then I need your guesses by 12 pm EST on Monday). Note: If you don't get your scores in on time, they will still be added to the overall scores I am keeping. So they will count for the final scores - in other words, you can catch up if you get behind, you just won't have your scores read out on the released episode. All I need is your guesses (e.g., Song 1 - 199x, Song 2 - call bluff, Song 3 - 199x, etc.). Please be honest with your guesses! Best of luck!!The answers to today's ten songs can be found below. If you are playing along, don't scroll down until you have made your guesses. .....Have you made your guesses yet? If so, you can scroll down and look at the answers......Okay, answers coming. Don't peek if you haven't made your guesses yet!.....Intro song: Pump Up the Jam by Techtronic (1989)Song 1: I'm Gonna Be (500 Miles) by The Proclaimers (1988)Song 2: Runnin' by The Pharcyde (1995)Song 3: Against the Grain by Garth Brooks (1991)Song 4: Steal My Sunshine by LEN (1999)Song 5: Rebel Girl by Bikini Kill (1993)Song 6: Dreamlover by Mariah Carey (1993)Song 7: Rodeo Clowns by G. Love & Special Sauce (1999)Song 8: Novocaine for the Soul by Eels (1996)Song 9: The Rockafeller Skank by Fatboy Slim (1998)Song 10: Heartbreaker by Mariah Carey (feat. Jay-Z) (1999)

On today's Celiac Project Podcast:Mike and Cam are thrilled to sit down with Dr. Deanna Kelly, Professor of Psychiatry at the Maryland Psychiatric Research Center at the University of Maryland School of Medicine and co-author of the groundbreaking new book Get Your Brain off Grain. In this engaging conversation, Dr. Kelly dives into the latest research linking gluten to psychiatric disorders and explains how gluten can impact the brain in both people with celiac disease and those with non-celiac gluten sensitivity. From groundbreaking science to real world implications, this episode uncovers how disruptions in the gut can directly affect the brain and why understanding that connection is crucial for anyone living with celiac disease or gluten sensitivity.Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

On this Whiskey Quickie by Bourbon Pursuit, we review the 2025 Heaven Hill Grain to Glass Rye Whiskey. This 6 year old rye whiskey is is 105.2 proof and $100 MSRP. Let us know what you think. Cheers!DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The Crop Science Podcast Show, we launch our special corn production series. One new episode will come out each month, tackling the real decisions corn growers deal with and sharing practical takeaways you can use on your own farm.We kick things off with a topic that hits grain quality and farm margins head-on: grain storage. Dr. Kenneth Hellevang, Emeritus Professor and retired Extension Engineer from North Dakota State University, breaks down what matters most, from bin size and aeration capacity to temperature cables, airflow setup, and new sensor tools hitting the market.Grain storage gives you more control over harvest timing, marketing, and delivery, but the system has to fit the scale of your operation. Learn how to protect grain quality and hold more value from your corn crop. Listen now on all major platforms!"Every ten degrees that we cool the grain, we double the storage life."Meet the guest: Dr. Kenneth Hellevang earned his Ph.D. in engineering and served as Extension Engineer and Professor at North Dakota State University for over four decades. His research and outreach focused on grain drying and storage, aeration, and structural engineering for agriculture. He has authored or co-authored more than 230 publications and advised thousands across the U.S. and internationally. Liked this one? Don't stop now — Here's what we think you'll love!What you will learn:(00:00) Highlight(01:02) Introduction(03:38) Tech in storage(08:30) Temperature cables explained(11:05) Cooling grain importance(12:32) Moisture levels in corn(15:18) Aeration strategies(25:47) Final three questionsThe Crop Science Podcast Show is trusted and supported by innovative companies like:- KWS

Grains traded just a few pennies of unchanged, while cattle gained as much as $2 on most contracts. Jeff Peterson of Heartland Farm Partners breaks down Monday's trade.

Joe Janzen, an agricultural economist with the University of Illinois, offered a couple of suggestions to farmers who still have grain to sell. NAFB News ServiceSee omnystudio.com/listener for privacy information.

WASDE Report Insights Youth and Volunteer Leadership Forum Weather and Wind   00:01:05 – WASDE Report Insights: Daniel O'Brien, K-State grain economist, begins the show with a grain market update were he highlights what he and others expected from the WASDE report and how the harvest grain market is looking.   00:12:05 – Youth and Volunteer Leadership Forum: Beth Hinshaw and Patsy Maddy with Kansas 4-H keep today's show going as they discuss an upcoming youth and volunteer leadership forum and the Kansas Youth Entrepreneurship Challenge.   00:23:05 – Weather and Wind: Ending the show is K-State meteorologist Chip Redmond as he explains our recent temperature change and what windy conditions can be expected.     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

For this Happy Friday, Matt brings a single barrel pick in collaboration with Malloy's Finest and the Wheaton Whisky Club from the great state of Colorado. Drew brings a reposado that is anything other than “standard” from the great NOM 1123.  They tangent a little with some current spirits news, with nothing more than some opinions and well wishes. When they finally get to the QuickSips™ - well - you'll just have to listen to find out. So invite your friends, sit down with a Laws whiskey, a Legado tequila, listen and sip along, and Make It A Happy Friday!™

Grain futures mostly higher; wheat and corn basis slips while soybeans move higher; Argentina increases wheat production estimate; Russian farmers shifting wheat acres to oilseeds.

*Corn harvest brought good results in many areas of Texas.  *Grain storage is becoming a challenge.  *It's time to plant wheat in Texas. *Texas High Plains farmers are adapting to farming with less irrigation water.  *A lot of pumpkins are grown in Floydata, Texas. *The government shutdown continues.  *The State Fair of Texas is expecting over 2 million visitors this year. *America's farms are in the middle of a labor crisis.*The New World screwworm is not the only parasite threatening Texas cattle.  

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 – October 8, 2025 appeared first on KPFA.

“In the next 25 years, the world will need more copper than in all of human history.”Amendment - I said 3.2 billion kg of copper in opening question, I should have said 320 million kg. In this episode, journalist and author Vince Beiser returns to the podcast to discuss his book Power Metal, a sobering look at the metals that make modern civilization possible — and the extraordinary cost of extracting them.We cover the story of copper — the wire of empire. Beiser reveals why humanity will need more copper in the next 25 years than we've used in all of history, and how that quest is reshaping geopolitics, the environment, and our very ideas of progress. From Chile's drought-stricken Atacama mines to the e-waste yards of Lagos, Nigeria, we follow the real people and places behind our “clean-energy” future — and the dirty truths that power it.We also unpack the rise of deep-sea mining, the billionaires behind it, and the tensions between state power, corporate ambition, and the planet's limits. Along the way we meet Robert Friedland, Gerard Barron, Dan Gertler, and a cast of characters who prove that the world still runs on digging — and that the future will too.If you liked The World in a Grain or stories about how our material world shapes our moral one, this conversation will hit home.Topics: Resource wars, clean-tech paradox, deep-sea mining, copper shortage, China's industrial strategy, EV economics, and how to reduce demand without going backwards. Guest: Vince Beiser - author of Power Metal and The World in a Grain Subscribe to his newsletter Power Metal SubstackThe World In A Grain (Vince's First Appearance on The Curious Worldview in 2021) - https://open.spotify.com/episode/7rf8QskOPtzvp2g8tm3lMk?si=zxA1ycpKRViBFt5S3XTCLgTimestamps.00:00 – Intro: Vince Beiser & Power Metal 02:00 – Chile's Copper Boom & the Atacama Water Crisis 07:00 – Congo's Cobalt, U.S. Retreat, and Copper Geography 10:00 – The No-Free-Lunch of the Green Transition 12:30 – Lagos E-Waste Recyclers & the Hidden Cost of Recycling 19:10 – Deep-Sea Mining and the Billionaires Behind It 23:00 – The UN vs Trump: Who Owns the Ocean Floor? 33:00 – Robert Friedland, Steve Jobs & Congo's Mining Empire 41:00 – Corruption, Crony Capitalism & Dan Gertler 47:00 – Commodity Volatility and State Intervention 52:00 – China's Industrial Patience vs Western Myopia 55:00 – Rethinking Cars, Cities & Demand Reduction 58:00 – The Future of Resources — and Civilization Itself

This Episodes Questions: Brians Questions: I've been making music boxes and trying to replicate the traditional style (see attached photos). I'm struggling to get the curved edge just right. I've tried using a planer, but I keep messing up and have ended up wasting a lot of boards. Router round-overs almost work, but still need planed or sanded after routing to get the shape just right, and also they're pretty dangerous given the small and awkward size of the pieces—I'm working with ¾-inch thick wood that's 2.5 inches high for the box sides. I'd like a repeatable process that provides consistent shapes, but can't seem to find a way to achieve it.  Advice? Trish I've heard a few of your podcasts where you speak about making boxes and using a router to make the miter. I'm assuming you're using a bit with a 45° angle. What I don't understand is, how do you get the sides to be the exact same length while using your router table. It would seem to me that having the top of the angle (the point of the angle) against the fence would be almost impossible to get perfectly sized sides.  Can you please describe what I am missing here, since a perfect 45° angle using a route a bit seems incredibly simple. Mike G. Guys Questions: I have always tried to select straight grain for legs, aprons, stretchers and the frame of a frame and panel.  I am now thinking this may be too much straight grain in a piece of furniture. When are the times that you would not do this and would instead use a more interesting grain pattern in these pieces.  Does the wood species affect your choice? For example, it seems like the current trend with walnut is not worrying about getting any straight grain in the pieces at all.  Thanks for all your help. Jeff Hi from Melbourne Australia. I've been listening for years, and I like how y'all do things! Thanks for making the best woodworking pod. Like everyone, I have a small shop, that I fit a lot into. Without listing every item… I've got stationary machines covered with a euro style slider (Hammer K3), a 14” bandsaw (N4400) and a combo planer/thicknesser (A3-31). Those 3 cover my needs really well, and I've learned to work within the capacity of my tools and space. It's the secondary/benchtop machines that are causing trouble. Mitre saw was first to go. Don't miss it, don't need it. I'm looking at sanders next. The disc sander stays, couldn't live without it. But the 1632 drum sander and the oscillating bobbin sander are both rarely used and take up space I want back. Could you life without them? If not, what's the essential job they do for you? I'm usually making furniture sized objects. With the finish I get off the helical thicknesser, I find that hand planes/scrapers, ROS, and hand sanding is usually all I need. For bigger flat things, I'm gonna pay a pro shop to put it thru a wide belt sander anyway. Johnny Huys Questions: I was trained on a belt sander, and as Guy has mentioned, there is a learning curve. I'm now very proficient with one and it is a central part of my stock prep: from the planer, I belt sand a rough-sized board with 80 grit, wet it down and let it dry to raise any remaining compression marks from the planer, and then belt sand with 120. I then cut the board to final dimension, random orbital sand with 120, cut the joinery, and then random orbital sand the fitted piece to 180 before final assembly. The process leaves flawless surfaces every time. For panel glue-ups and tabletops, I glue up from the planer using cauls and then make sure the 80 grit belt sanding that follows evens out any discrepancies in height along the joints (hopefully they are minimal). I have zero experience with a drum sander, but I would consider getting one if it could replace some of the above belt sanding, as the belt sander is no light weight hand tool, and it's a killer on my back when I have to sand a full width dining table. I would likely get the PM2244, as I have heard it is the easiest to adjust. You all have mentioned that a drum sander does NOT offer a finish ready surface, as it leaves sanding ridges along the workpiece. This is not a problem in my workflow if it replaces the belt sander. My questions: Are these ridges similar to what I get with the belt sander for a given grit, or are they deeper, requiring by comparison to the belt sander extra time on the following grit? Since I am not seeking to dimension or flatten, but merely prep the surface for the next grit, would one pass in the drum sander for each grit be enough, or am I looking at multiple passes per grit? With a belt sander, there is a lot of back and forth, but with a drum sander I'm wondering if a single pass through will give the same result. How easy and fast is it to change the grit on a drum sander if I want to run 80 grit and then 120 in each sanding session? A dual drum unit is not in the budget. Finally, how reasonable is it to get good results sanding a tabletop that exceeds the width of the sander (i.e., the 22 in the Powermatic) but is within the bounds of the larger number (here, the 44)? With some practice, can I get reliable results, or does this just create more work after sanding, where I'll likely be pulling out the belt sander to even out a center ridge anyway? Keep in mind this could include tabletops from small night stands to full 8' dining tables. As a professional shop, the whole endeavor would be to save me some time and labor. Is it worth getting a drum sander for my workflow, or should I just stick to the belt sander? Michael After listening to your podcast this week I listened with interest the question that was posted by Jose about track saw blade deflection and you guys had a great response.  Unfortunately I was hoping that you would address the issue that I'm having with my Makita SP 6000 unit.  I bought this unit a couple of years ago and despite great reviews have been a little disappointed.  The saw seems to be underpowered.  It struggles getting through material whether its 3/4" plywood or thicker hardwood.  I started with the stock Makita blade 165x20 48 tooth then with with a CMT 165x20 24 tooth and am currently using a Ridge Carbide TRK16048A 48 tooth blade.  I have a Festool extractor and using Makita tracks.  The problem is the saw bogs down (I have to creep with the feed rate  and still have the issue although not as bad) and burning.  Also sometimes the right side of the track edges up where two tracks join causing the saw to catch.  I have the good TSO GRC12 track connectors.  The Makita ones are junk.  I What's up with this?  Do I need to move this thing out the door, bite the bullet and buy a Festool? Love the podcast. Tom

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.0:00 What Will Taiwan Buy?3:20 Grain Stocks Report Today4:33 Harvest Update8:24 Soybean Shipment Problem10:25 Better Demand for Russian Wheat11:40 Flash Sales