POPULARITY
Categories
Hosted by mike brown
Hosted by mike brown
Hosted by mike brown
Hosted by mike brown
Hosted by mike brown
Hosted by mike brown
Hosted by mike brown
Hosted by mike brown
Hosted by mike brown
Hosted by mike brown
Hosted by mike brown
Hosted by mike brown
Hosted by mike brown
Hosted by mike brown
112 episodes with mike brown
112 episodes with mike brown
56 episodes with mike brown
80 episodes with mike brown
55 episodes with mike brown
45 episodes with mike brown
35 episodes with mike brown
69 episodes with mike brown
29 episodes with mike brown
22 episodes with mike brown
44 episodes with mike brown
108 episodes with mike brown
13 episodes with mike brown
16 episodes with mike brown
11 episodes with mike brown
16 episodes with mike brown
23 episodes with mike brown
16 episodes with mike brown
28 episodes with mike brown
23 episodes with mike brown
11 episodes with mike brown
10 episodes with mike brown
13 episodes with mike brown
11 episodes with mike brown
8 episodes with mike brown
7 episodes with mike brown
10 episodes with mike brown
9 episodes with mike brown
14 episodes with mike brown
7 episodes with mike brown
8 episodes with mike brown
13 episodes with mike brown
12 episodes with mike brown
6 episodes with mike brown
15 episodes with mike brown
7 episodes with mike brown
17 episodes with mike brown
10 episodes with mike brown
10 episodes with mike brown
11 episodes with mike brown
7 episodes with mike brown
10 episodes with mike brown
12 episodes with mike brown
8 episodes with mike brown
8 episodes with mike brown
12 episodes with mike brown
9 episodes with mike brown
10 episodes with mike brown
6 episodes with mike brown
20 episodes with mike brown
7 episodes with mike brown
6 episodes with mike brown
8 episodes with mike brown
8 episodes with mike brown
6 episodes with mike brown
7 episodes with mike brown
5 episodes with mike brown
9 episodes with mike brown
7 episodes with mike brown
5 episodes with mike brown
8 episodes with mike brown
4 episodes with mike brown
5 episodes with mike brown
6 episodes with mike brown
6 episodes with mike brown
6 episodes with mike brown
9 episodes with mike brown
6 episodes with mike brown
8 episodes with mike brown
6 episodes with mike brown
8 episodes with mike brown
3 episodes with mike brown
7 episodes with mike brown
7 episodes with mike brown
6 episodes with mike brown
3 episodes with mike brown
4 episodes with mike brown
6 episodes with mike brown
7 episodes with mike brown
6 episodes with mike brown
5 episodes with mike brown
6 episodes with mike brown
5 episodes with mike brown
4 episodes with mike brown
6 episodes with mike brown
6 episodes with mike brown
5 episodes with mike brown
4 episodes with mike brown
5 episodes with mike brown
5 episodes with mike brown
3 episodes with mike brown
4 episodes with mike brown
4 episodes with mike brown
4 episodes with mike brown
5 episodes with mike brown
8 episodes with mike brown
3 episodes with mike brown
4 episodes with mike brown
12 episodes with mike brown
3 episodes with mike brown
6 episodes with mike brown
4 episodes with mike brown
3 episodes with mike brown
4 episodes with mike brown
6 episodes with mike brown
6 episodes with mike brown
4 episodes with mike brown
3 episodes with mike brown
4 episodes with mike brown
4 episodes with mike brown
7 episodes with mike brown
8 episodes with mike brown
5 episodes with mike brown
5 episodes with mike brown
3 episodes with mike brown
5 episodes with mike brown
3 episodes with mike brown
5 episodes with mike brown
3 episodes with mike brown
4 episodes with mike brown
4 episodes with mike brown
8 episodes with mike brown
9 episodes with mike brown
3 episodes with mike brown
3 episodes with mike brown
3 episodes with mike brown
5 episodes with mike brown
5 episodes with mike brown
8 episodes with mike brown
6 episodes with mike brown
6 episodes with mike brown
3 episodes with mike brown
3 episodes with mike brown
4 episodes with mike brown
2 episodes with mike brown
2 episodes with mike brown
3 episodes with mike brown
7 episodes with mike brown
3 episodes with mike brown
3 episodes with mike brown
4 episodes with mike brown
4 episodes with mike brown
3 episodes with mike brown
4 episodes with mike brown
4 episodes with mike brown
3 episodes with mike brown
3 episodes with mike brown
4 episodes with mike brown
CP the Franchise joins the show for a real Knicks therapy session as the losses pile up and the panic meter rises. Is this just the dog days, or is something broken between Mike Brown, Karl-Anthony Towns, and the locker room? CP breaks down what he's seeing on the floor, what he's hearing around the team, and why tonight vs the Nets feels way bigger than it should.
Tom Haberstroh and Dan Devine react to Jimmy Butler's season-ending ACL injury and discuss its impact on Golden State. Is there a Kuminga or Butler trade that could possibly save the Warriors' season?Plus, they break down what's going on with the New York Knicks as their downhill slide continues after the NBA Cup. Is the criticism of Karl-Anthony Towns fair, or should Mike Brown shoulder the blame?(1:06) The Big Number: Jimmy Butler out for the season(28:08) The Little Numbers: Warriors offense without Butler(32:44) The Little Numbers: Draymond Green's salary(36:53) The Little Numbers: Golden State's playoff odds(42:56) Is KAT what's wrong with the Knicks?
Does Fernando Mendoza blow you away? Did John Harbaugh show how needed someone like him was needed? How worried should fans be about the Knicks? The Athletic's Fred Katz says it is a bad sign that Mike Brown and KAT are not on the same page at this point in the season. Learn more about your ad choices. Visit podcastchoices.com/adchoices
The Knicks conversation gets grim. After another ugly loss and boos at MSG, the guys lay out the three options facing New York: ride it out, dump Karl-Anthony Towns, or fire Mike Brown. They discuss whether the locker room has quit, why the KAT relationship feels beyond repair, and how stunning it is that this is even the conversation in January.
The segment opens with a bold declaration that if the Brooklyn Nets beat the New York Knicks at Madison Square Garden, Mike Brown could be fired almost immediately. The guys debate how real that scenario is, why this moment feels different from past Knicks slides, and whether ownership is nearing a breaking point with a team that entered the season with championship expectations. The conversation quickly turns into a deep dive on Karl-Anthony Towns, his trade value, his on court frustrations, and the growing belief that he is not respected around the league or even fully protected internally. Callers weigh in on whether dumping KAT actually improves the roster or simply removes a problem from the locker room. From there, the show widens to New York sports big picture talk, comparing this Knicks chaos to past transformational hires like Pat Riley and Bill Parcells, and why those moments mattered. The segment also detours into Jets talk, including why elite coaches gravitate toward stability and quarterbacks, and why the Giants job clearly beat the Jets in this cycle. All of it plays out with one major backdrop looming over the hour: the anticipation building at the Quest Diagnostics Training Center as Giants fans wait to hear from John Harbaugh, with the optimism around the Giants standing in stark contrast to the dysfunction unfolding at MSG.
Hour 2 opens with a bold prediction: if the Knicks lose to the Nets at MSG, Mike Brown might be gone immediately. The guys debate how quick the trigger could be, what a replacement could look like, and whether the Knicks are at the point where you do something drastic or just pray it magically fixes itself. Then the show pivots back to Giants Day with an early Cinco de Luncho: Shaun ranks the five most exciting Giants moments since Super Bowl XLVI, with Jaxson Dart's arrival, draft night hope, and today's John Harbaugh introduction sitting at the top of the list. The building buzz is real at the Quest Diagnostics Training Center as the press conference gets closer. The calls bring heat on both sides: Knicks fans go in on Karl-Anthony Towns and the locker room chemistry, plus a fascinating Carmelo Anthony clip about KAT's “rabbit ears” and how outside noise can wreck a player mid game. The guys also talk about where the Knicks spiral actually began, what's changed in their style and urgency, and why the vibe feels broken. Finally, the Harbaugh optimism gets its first speed bump when a caller brings up late game coaching decisions and blown leads in Baltimore. The guys discuss coaching shelf life, evolution, and why a fresh start can actually sharpen a coach who's already proven he can win big.
The Giants kick off a new era as John Harbaugh arrives and the guys say the quiet part out loud: this might be the closest thing to a “sure thing” coaching hire New York sports has seen in decades. Live from the Quest Diagnostics Training Center ahead of Harbaugh's introductory press conference, they debate how fast he can flip the culture, what realistic expectations should be for next season, and whether Giants fans should already be thinking playoffs. Then it turns ugly in the Garden. The Knicks get embarrassed again, the boos rain down, and the conversation gets uncomfortable fast: is the Mike Brown and Karl-Anthony Towns relationship already beyond repair? The guys lay out the three options, ride it out, dump KAT, or fire the coach, and explain why none of them feel clean. Plus, fan calls on what Harbaugh means for the Giants and what's actually wrong with the Knicks right now.
Happy 400th episode Think Tankers! This week Topher and Jeff talk with Mike Brown, former National Hockey League player and teammate of Topher's. Brown played for the National Team Development Program, the University of Michigan, and played in over 400 games in the NHL. In this episode we talk about: — What Brown consistently did throughout his hockey career to make it to the NHL — How hard work wins over skill every day — Brown's hilarious story of his NHL draft experience — How to process and handle getting scratched AND SO MUCH MORE! Thank you to our title sponsor IceHockeySystems.com, as well as Train-Heroic, Helios Hockey, and Crossbar! And thank you to our AMAZING LISTENERS; We appreciate every listen, download, comment, rating, and share on your social sites! JOIN HTTU TODAY! HTT MERCH Follow us: IG: @HockeyThinkTank X (Twitter): @HockeyThinkTank TikTok: @HockeyThinkTank Facebook: TheHockeyThinkTank Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Milk production is up 4.5% — but somehow, milk is clearing. Something doesn't add up. In this episode of The Milk Check, the team uncovers the shifts reshaping dairy economics in 2026. Ted Jacoby III leads a classic market roundtable with the Jacoby team to unpack what they're seeing as dairy transitions out of the holiday demand season and into early-year reality. Despite 4.5% year-over-year milk production growth, milk is clearing in many regions. Cheese and butter markets are under pressure, but inventories aren't yet burdensome. Protein markets remain tight. And nonfat dry milk is showing surprising strength. So what's going on? In this episode, we cover: Why added processing capacity may be masking where supply is really long How cheese and butter are absorbing milk that would normally back up at the farm Why protein demand is tightening skim solids and whey markets Whether nonfat's recent rally is real or a phantom And which dairy market narratives the team thinks are wrong right now If you're trying to make sense of conflicting signals across milk, fat, protein and powder, this episode delivers the context behind the numbers. Listen now to The Milk Check episode 90: The Market is Lying to Us. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check Ted Jacoby III: [00:00:00] Am I just being a conspiracy theorist? Diego Carvallo: I would probably bet a little bit on that conspiracy theory. It could be. It could be possible, Ted. Who knows. Ted Jacoby III: Welcome to the Milk Check from TC Jacob and Company, your complete guide to dairy markets, from the milking parlor to the supermarket shelf. I’m Ted Jacoby. Let’s dive in. We’re on the new side of the New Year. It is January 12th. we’re gonna have a classic market discussion today. Things have started to settle down from the holidays and I thought it would be a great idea just to share with everybody what we’re seeing in the markets as we’re transitioning from the high-demand season into the low-demand season. We have our usual suspects today. We have my brother Gus who manages our fluid group. We’ve got Josh White, head of our dairy ingredients group. We have Joe Maixner, head of all of our butter sales. Mike Brown, our Vice President of Market Intelligence, and myself. So, we’ll start with milk, Gus. What’s it look like right now? Gus Jacoby: It certainly isn’t tight, but it isn’t really long either. I think the November milk production was up [00:01:00] 4.5% and that typically would be fairly significant in areas where there isn’t a lot of additional processing capacity. One would think it would be very, very long with that kind of growth, but we’re not seeing that. Areas like the upper Midwest, Mideast, those areas are not as long as we thought they would be. I don’t want to act as if it’s tight. That’s not the case. Through the holidays, there was still plenty of milk that was around. But I think here as we climbed out of the New Year holiday and into mid-January, things have gotten fairly what we would say in balance. And that’s a little bit alarming considering that type of milk production growth. Ted Jacoby III: Why do you think that is? Is it just all the new capacity from all the new plants that have been built, or what else is going on? Gus Jacoby: Well, certainly in that western, upper Midwest and Southwest region, upstate New York as well, there’s been a lot of processing capacity that’s been added. So, those areas have been able to soak up that extra milk. I think milks travling a bit but I also think folks have found a little bit more efficient avenues to place the milk after dealing with some length over the past year [00:02:00] or so. But there’s a little bit of a question mark I have in the back of my mind as to how efficient we’ve been able to do so. Typically, when we have this kind of large growth, anything north of 4% is large, and large enough to be concerned about. But nonetheless, the processing capacity is significant. We don’t wanna discount that. But one can certainly wonder why in areas like the Mideast, where you haven’t really added a lot of production capacity here recently, why we aren’t seeing a bit more milk floating around. Ted Jacoby III: You think it’s just domino effect type things? Where, as milk is tighter in New York, so none of that milk is going into the southeast or into Appalachia, therefore it’s gotta be pulled from the Mideast? Gus Jacoby: Ted, that might be a part of it. I think domino effect is certainly going on here. There’s some areas of the country that don’t have enough milk because of that additional capacity we discussed. But having said all that, I think there’s some question marks out there right now as to why it isn’t a bit longer in certain parts of the country. Ted Jacoby III: What about some, I’ll call it non-traditional demand growth, and what I mean by that is things [00:03:00] like ESL or some of the protein drinks? It looks like there have been new brands showing up on the supermarket shelf lately. Gus Jacoby: If you’re alluding to areas like UF milk or high-protein fluid products there is certainly a lot of demand in that Class I, Class II segment of our industry. Add in the fact that you have a lot of demand for fortification solids for cheese plants, skim can seem a little bit tight right now, and there’s some logic behind that, but I don’t think there’s enough ultra filtration capacity right now to satisfy demand. So, if milk is going in that direction, there isn’t enough UF units out there, I think, to fill that void. And I wouldn’t say that’s the reason why we’re tightening up milk supplies by no means. In some parts of the world, yes, that might be the case, but that’s pretty small in the grand scheme of things. Ted Jacoby III: On the fluid side, is skim solids slash dairy protein tighter than the butterfat side? Gus Jacoby: Absolutely it is. Yes. I don’t think there’s any question about that. You’ve got two things driving [00:04:00] that. Too much butterfat requires cheese plants to gather more fortification solids, and the demand for protein right now is through the roof. You’re gonna have it hit from both sides and they’re hitting pretty strong. Ted Jacoby III: Could that extra skim solid slash dairy protein demand be what’s tightening up the milk market? Are we seeing it, for example, in lower cream multiples? Gus Jacoby: There still is plenty of cream around, to answer that question directly. I just don’t think there’s enough UF processing capacity at this moment in time to say that it’s tightening milk by any means. Ted Jacoby III: Could it be cheese plants taking the milk directly off the farm but spinning off a lot more cream? Gus Jacoby: I would say some of that is gonna go on. Yeah. ’cause there’s not enough fortification solids to be had, or at least not at the price the cheese plants are gonna be happy with. Cheese plants, even though they might prefer UF at times, they’ll take different types of skim solids and that certainly will tighten up that skim side of the market. That, combined with the fact that the protein sector is short, certainly you’re gonna have that element in our [00:05:00] market right now. I just think there’s enough milk out there, Ted, and not enough protein, isolation capacity of any sort to be the main reason as to why you’re not as long on milk as you think you should be. Ted Jacoby III: You know, I’ve had a theory going for a little while that all this extra capacity we’ve added, a lot of it is cheese capacity, and I feel like this time around, we’ve just transferred where we’re feeling the length. We’re not necessarily feeling the length in milk like we usually do. Instead, there’s enough processing capacity to get all that milk and to make cheese out of it. And therefore, we’re seeing the length in cheese, and we’re seeing the length in butter. And that’s why those two markets have been under so much pressure lately, whereas the milk market seems to be in balance. We’ve just moved down the supply chain a little bit where the length is manifesting. Does that make sense? Gus Jacoby: A little bit? Yeah. Mike Brown: It Does Make sense. Where you have new plants, they wanna be full. They’re cheese plants. They’re gonna try to fill those plants with milk to the extent they can market product, which is becoming a [00:06:00] concern as we see the CME cheese price continuing to drop. We’re also reaching a point when fat is very high, you can’t afford to fortify cheese vats because your skim solids price is high relative to fat. Right now everything’s kind of low, but powder relative to cheese, is as high as it’s been in quite a while. If you have revenue from waste stream, fortifying with nonfat or skim solids makes a whole lot of sense. But if you’re paying that full price for the casein portion of that skim, it gets closer again now too. It’s a little different situation than it’s been in a while. I don’t think Gus could be any more right about the need for more ultra filtered capacity. I’m just curious where it’s gonna show. Because the demand certainly seems to be there. Ted Jacoby III: If there’s one place where I think maybe we’re underestimating demand, it’s in that ESL protein space. And I agree with Gus, there’s probably not enough capacity to really manifest all of that resting demand or untapped demand, but I bet we’re maximizing that supply chain everywhere we can, especially given what we’re seeing in the whey protein [00:07:00] market right now. And it doesn’t show up in the data really clearly. You’re up four and a half percent in milk. Some of that is, we’re still measuring against weakness and we’re measuring against the bird flu outbreak that was happening a year ago. I just think there’s also some demand there possibly in that space that isn’t really showing up in the data in a way that makes it clear to everybody we’ve got some good demand in a couple of places. Having said that, I also think we’ve got more than enough cheese right now. We’ve got more than enough butter right now. But in both cases, and I’m gonna throw this at Joe I don’t think the inventories, at least what’s showing up in the cold storage data is telling us the inventories are burdensome yet. And that might just be when we are in the calendar, but it could just be we’re finding new places for demand. Joe, what are your thoughts? Joe Maixner: Yeah, inventories are definitely not burdensome right now. We’re coming off of pretty good draw down over the holiday season. Obviously, we’re really early into the inventory build period. But demand overall, coming back from [00:08:00] the holidays here, has been pretty strong out of the gate for the New Year. Everybody’s coming back to the office. They’re seeing these very depressed prices. And there’s been a lot of interest in both spot volume, building up some inventory on some spot buys, as well as some additional contract volume for the remainder of the year. So, going back to your comment on inventories, the one thing we always have to keep in mind with looking at cold storage is that number is all types of butter sitting in warehouse inventories. When it comes to pricing, the only thing that matters is 80% CME eligible bulk. We still have a fair amount of salted bulk, especially the older production, in people’s hands, and that has been showing up in the marketplace. A lot of that’s because there was not a lot of micro fixing for the holiday season. Cream was plentiful. People were making plenty of product outta fresh cream as opposed to reformulating that older butter into the retail pack. I think that there’s not a lot of fresh production being made right now [00:09:00] in the salted variety. We could see a nice little price pop here in the coming months once that older product becomes ineligible on the CME. Ted Jacoby III: It’ll be interesting to watch. It’s funny, I think there’s some interesting similarities, not with the old crop, new crop issue, but just some similarities on the cheese side. There’s an old saying about an anticipatory bull market where people start driving up the price ’cause they’re afraid of not having product tomorrow. This just feels like an anticipatory bear market where the inventory levels in cheese aren’t saying that we’ve got a massive amount of length and oversupply of cheese. But you can’t help but wonder if the reason the price is so low is because there is no one out there, both because they’re looking at their forecasted demand for their product and they’re looking at the forecasted milk supply, there’s just no one out there who has any worry about being able to get the cheese they need tomorrow. And so there’s no reason for them to go out there and buy the cheese today and tie up their capital when they’re pretty confident they’re gonna be able to get it tomorrow, maybe even at a lower price. And I get the feeling that there’s some similarities [00:10:00] in the butter market, too. But let’s switch over to the powder side. We’ve been talking about the strength in the protein market for a while, but lately we’ve been seeing some strength in the nonfat market. Diego, is that real strength is that long-term strength? Have we found a bottom in nonfat, what’s going on there? Diego Carvallo: Ted, it’s a very, very interesting question. It’s something everybody’s discussing and commenting about, right? The nonfat market feels like it’s way tighter, the spot market, than what most people were expecting. Right. And the funny thing is everybody has a different theory on what could be happening. We’re not sure what’s gonna happen in the coming months, but there’s definitely a few theories on why this market could be tight and why we’re seeing this kind of short covering rally that we saw in the past two weeks. There’s theories about more UF capacity in areas like the Midwest, which is creating a premium for that product in that region. There’s also theories of some plants in California [00:11:00] mainly being down during the months of November and October, which could have also created a shortage of product that needed to be delivered. Some point also to Mexico or the domestic market stepping in when prices reach the $1.10 or $1.15s and buying decent volumes. But the fact of the matter is, market is a little bit tighter, way tighter than what most anticipated at this period. At the same time, most people are expecting because of ample availability of milk in regions like California, that the market is gonna have to start building inventories because we are, I don’t know, 15 cents or 20 cents higher per pound than Europe. So we’re definitely not gonna be able to export a lot of product to Asia, to the Middle East, or to even Latin America at these prices. So, yeah, the market is tight, but the medium-term outlook is still that we’re gonna [00:12:00] see plenty of pressure. Ted Jacoby III: Any difference in price right now between skim milk powder and nonfat dry milk? Diego Carvallo: That differential between the two has shrank has been smaller because if you talk to most plants in California, everybody’s running nonfat at full capacity. Their plants are almost all of them at full capacity and nobody’s making skim this time of the year. It’s a throughput matter. They try to make as much nonfat as possible when they have plenty of milk. Ted Jacoby III: Interesting. You’d think if prices were going up in the U.S. but not going up in Europe, it would widen, but it’s actually shrinking. That’s wild. Diego Carvallo: Exactly. Yep. And with the U.S. making a lot of nonfat, all of that is gonna go into NDPSR, there should be pressure. At the same time, this week we have the ONIL tender, which most of the market is expecting a result and following it closely because if Europe doesn’t sell that tender, they’re gonna have more product and more pressure on their product. Ted Jacoby III: Makes sense. [00:13:00] Well, Europe’s had some surplus milk as well. Is it possible this market in the U.S. is popping because some of the European traders want it to pop so they can make sure that they clear the excess European product? Or am I just being a conspiracy theorist? Diego Carvallo: I would probably bet a little bit on that conspiracy theory. It could be. It could be possible, Ted. Who knows. Ted Jacoby III: Got it. All right. Sounds good. Josh, what’s going on in the whey market? We just keep talking about tight. Has anything changed? Josh White: No. It remains pretty tight. I think the whey protein demand seems strong. I will say coming into the year I’ve seen more product trade on the spot market, which is interesting. But the tale or the storyline is that that spot trade is still met with good demand and those prices are all still higher than the first quarter negotiated prices to many of the large users, meaning that there’s still good demand at these high prices, and the consumer hasn’t even seen these high prices yet. So it seems like it’s the same in Europe. First quarter is pretty much locked. Second quarter maybe there’s more vulnerability, but at the moment, I think that the [00:14:00] majority of the market would bet that we remain firm through the second quarter maybe even see some higher prices. I think what’s interesting if you look at the market is on the sweet whey powder side, you’ll have Europeans even comment that the whey market is a little bit firm, but they’re quite a bit lower than our price right now. And if you look at the forward futures prices, we have a classic short market. It’s inverted. It’s significantly inverted. And it’ll be curious to see if we really have that much additional sweet whey powder to either move the prices lower or we get enough demand pushback and reformulation to result in some extra product being available. But at the moment, across most of the whey complex it’s fairly firm, which I think tells the story. I mean, we went through the northern hemisphere’s lower milk production months, albeit we’re reporting really high year-over-year numbers, as you commented, compared to bird flu of a year ago in the West. People have had every incentive to place milk in any utilization other than butter and powder over the last few [00:15:00] months, and the market seems to be doing that. In addition to all of the other little comments, it feels like consumers knew that and really ran their supply chains pretty thin. And coming out of the holiday period, there is some short covering happening. Whether that’s just a derivative, speculative position short covering, physical short covering, it’s happening. In addition to that, when we look at the U.S., you can’t paint with a broad brush. The west seems to be running a lot of powder. The Midwest is not. And so that’s created a little bit of a tight situation here. So when you add the demand in Mexico for nonfat you add Midwestern pipeline filling, it’s enough that our spot market is carrying a really big premium to the rest of the world. We’ll see if that can continue as our daily milk production increases seasonally, both here and in Europe. I think that as that continues, as milk goes up, does that directly translate to butter and powder production going up? I would argue at least on some of these products, we know that the [00:16:00] WPI dryers are full. We know the WPC 80 dryers are full. I suspect that the MPC dryers are full and all of the fluid products going into those Class II products are probably full. So we’ll see if the market can handle the seasonal ramp up in production or not. And arguably, I think that’s what most of us are expecting. We’re expecting that we’ve still got plenty of milk. Then that’s gonna have some price pressure. But I also would comment that if we look back over the past few months, demand has been quite good. Global demand has been quite good. The question is, will it continue to be quite good or did we do a lot of buying in the late third quarter and early fourth quarter to refill the global pipeline? Things like Chinese New Year buying things like Ramadan buying and others, and are we gonna be met with an air pocket in demand as we start this year? Don’t know yet. The protein demand isn’t just in dry proteins or in UF for fortified milk. Mike Brown: It’s in yogurts. It’s in cottage cheese. At the same time, ice cream’s lackluster, sour cream is no better. And so that demand for [00:17:00] protein goes beyond just ingredients. On the whey side, boy, we’re gonna have to see a real shift in whey protein prices, wouldn’t we, Josh? We all know those dynamics can shift, but we’re a long ways from that. Other thing in California has got so much milk, they’re running everything full. If you look at anyone you talked the point made earlier, they can’t make SMP right now.They can’t, they are that full to the tilt. In fact, some of them are putting in production control programs again because they’ve got so much milk. Will milk move around, particularly if you can’t find a home for cheese no matter what the price is? Ted Jacoby III: The fact that California’s already running full and it’s the middle of January, which means we probably have at least a month and a half until they hit the peak of their flush. Mike Brown: Absolutely. Ted Jacoby III: That’s a Little bit concerning to me. Mike Brown: Yep. It, it should be to everyone and their spot prices show it. Cream’s been bad, and even the Midwest Class III spots are weak, but part of that’s because the cheese market’s weak. And that lag in Class III, which isn’t picked up in that weekly CME price until next month at the earliest. There’s signs that we’re seeing some shifts in the three four spread. We keep this up, [00:18:00] Ted, it’s gonna go away. Yeah. That may change where milk ends up. Ted Jacoby III: Yep. Diego Carvallo: I have a quick question, Ted. Where do you expect this extra milk in California to end up, because it seems it’s very early. I’m already hearing a lot of milk dumping in California. It seems like we’re at capacity in California. What’s the natural spill over for that milk? Ted Jacoby III: I’ve got two thoughts, but I wanna ask Gus a question first. Gus, if there’s one place where there might be extra UF capacity, would it be in California? Gus Jacoby: Perhaps, but probably not. Relative to demand. It’s limited pretty much all over the country. Ted Jacoby III: Okay. So what I’m gonna answer, in Diego’s question, first and foremost, we’ve lost a lot of milk in the Northwest. Yes. So I wouldn’t be surprised if it heads north on Interstate 10 and ends up in one of those plants in the state of Washington. That would be my first guess. My second guess would be the reason that I asked that question of Gus is they keep the butterfat in California and make butter out of it. Then they ship the UF milk to a cheese plant in the [00:19:00] southwest to extend the cheese yields there. If I were to guess it would happen in one of those two ways. Mike Brown: Diego, what you’re describing is exactly why they’ve put some production quotas back in California because they know it’s gonna get worse. And it makes perfect sense . To me, it’s gonna end up wherever the landed price is the best. On fat capacity, if California has the room to process fat, it’s gonna be in their best interest to process it. ’cause the people that buy surplus fat, outta California, that’s some of the lowest multiples in the country. Even when markets are tight. They’re not gonna wanna send that fat to Utah, Nebraska, or Washington State, or anywhere else if they can process it locally and store it. ’cause it’ll be just moving less water, it’s gonna be mm-hmm. To their benefit. And to Joe’s point. Butter markets are reasonably sound. I mean, they’re lower, but it doesn’t sound like we’re over big supply yet. But one thing we haven’t talked about much is that I think a lot of this price is gonna depend on if we keep exports strong. And that’s one of the big questions we all have. Are they gonna stay? I mean, certainly I think, Joe, listening to you talk, that’s helped a lot in [00:20:00] butter because we’re moving more than 82 overseas and we’re making more of it. On the cheese side. I’m hearing from some of the big cheddar guys that they’re still exporting cheese and relieved to do that. Prices are of course lower, but to me that’s really key. Particularly for products that aren’t as storable as powder. What are those trade markets gonna be? That may impact, where milk goes. Because even if cheese is a buck 30, if you sell it for 30 under, ’cause you have an oversupply, you’ve lost money. So that’s not something you’re gonna wanna do. Ted Jacoby III: All right. Well if I were to summarize really quickly what we’re seeing out there, I would say on the milk side, milk is clearing, which feels a little bit surprising given that we’re up 4.5%, but it’s probably due to all the extra capacity we have out there. However, on the butterfat side cream is long. Butter is long. And while we may get a new crop, old crop pop, the length probably will never fully go away. It just may be how the butterfat’s being processed and maybe we’ll have a temporary tightness in salted 80%. On the cheese side, we’re making a lot of cheese and we’re building inventories. [00:21:00] Mozzarella is feeling longer than cheddar because you can’t store mozzarella, whereas you can park cheddar in a warehouse if you want to, and that’s probably exactly what’s going on in the beginning of this year. Yes, we’ve got some exports but exports are not greater than they were at this time last year, though they may be at comparable levels, at least right now. But there seems to be a concern that that’s not sustainable like it was last year. On the nonfat side, that’s where we have some surprising tightness and we’re watching that market and we are watching it closely because there seems to be conflicting supply and demand indicators regarding where that tightness is coming from. And so our real big question is how sustainable this current tightness is. And on the whey market, whey market is strong. It’s been strong, it continues to be strong, and we haven’t really seen anything yet to change that narrative. And that in general probably sums up our dairy markets. I’m gonna ask everybody one lightning round question. What is one widely repeated dairy market narrative that you [00:22:00] think is wrong right now? Mike, I’m gonna start with you. Mike Brown: I think if there’s anything that is wrong or uncertain is how quick the response is gonna be to really, really low prices on milk supply. I still think we’re gonna take a while to back down and the folks that have really invested in and figured out the beef market are gonna be strong, but people that haven’t done that are gonna really get pummeled. So I think that’s it. How quick will we respond to the lower milk prices? How quick will market respond? It could be quicker than we think. Ted Jacoby III: You think it’ll be quicker. Mike Brown: I think it could be quicker. And I’m a good economist. I’m not gonna say it will, I’m gonna say it could, but yes, I think it could be a little quicker. Particularly with beef, with cull prices so high, there’s incentive to liquidate herds if you don’t wanna milk cows anymore right now. I’m not talking the 10,000 cow herds. I’m talking the smaller Midwest herds. Ted Jacoby III: You got it. Gus, what about you, one widely repeated dairy market narrative that you think is wrong? Gus Jacoby: I always have contrary perspectives on things. I don’t know what to tell you except, back to what I said originally. [00:23:00] Milk is just simply even with high growth production numbers, it’s not as long as some people might think in areas of the country where we haven’t added too much pricing capacity. All right. Sounds good. Diego, how about you? Diego Carvallo: I would say a lot of people are expecting farmers to be losing money at this level, and I think that’s wrong. Ted Jacoby III: They’re still making money. Diego Carvallo: Or maybe breaking even. Ted Jacoby III: All right. I like that one. Joe, how about you? Joe Maixner: I’m gonna buck Diego’s thoughts. I’m gonna go off a nonfat trend. I think that the nonfat market’s gonna continue to trend higher this year as opposed to fall back off. Ted Jacoby III: That’s a good one. That’s a good one. I will struggle with that one, but more power to you. Josh, how about you? Josh White: “This time’s different.” I don’t think this time’s any different than the prior times. I think it’s all perspective. Prices are gonna do what prices do to demand eventually. I realize that we have nuance to our markets, particularly with whey proteins, GLP-1 inspired demand, things like that. But I don’t know that I’m a subscriber to “this time’s different.” Ted Jacoby III: All right. Well, I’ll go ahead and venture mine out there, and I’m gonna have fun with it because I’m gonna [00:24:00] take the exact opposite side of the aisle from Mike and Gus, and I’m gonna say, I actually think this particular drop in prices is gonna last longer than the traditional six months. Usually you see it takes about six months for a market to bottom out and some of dairy farmer habits to change and see the market going back up. But I’m actually on the side of Diego. I think dairy farmers at this price are even still making money because they’re getting so much money from breeding to beef and in some cases from selling their manure. And as a result, their balance sheets will remain healthy. And they’re not gonna be under pressure to exit and sell their cows. I also believe that high beef prices have the inverse effect of what you would expect. And they don’t mean people will sell more cows. It actually means they’ll sell less because dairy farming’s a way of life. And so they’re gonna sell fewer cows to stay cash flow positive rather than more. And so I actually think that this one’s gonna take a lot longer than six months to adjust, but I think what’s really healthy is the fact that we have a diversity of opinions here, which means nobody really knows what’s gonna happen next. Alright guys, I thought [00:25:00] this was a great discussion. And, as it always is in the dairy industry, may we live in interesting times and this one’s not gonna be any different, is it? So thanks everybody for listening in. Great discussion today. Guys, thanks for joining us. Mike Brown: Thank you. Josh White: Thank you guys.
The NBA Cup is in the rearview for New York - find out why Mike Brown called last night the Knicks worst game of the year! The injury bug hit multiple stars last night... including rookie of the year favorite Cooper Flagg. We'll have the latest on how long they will be out..NBA trade season just HIT full boiling point today - we'll explain why today is so important and tell you who might be the first domino to fall... ..Do the Rockets need to make a move? Who's on the market that's gettable? Dell Curry joins the show! What's the secret to he and his boys being 3 of the best shooters of all-time? He's gonna tell us... Learn more about your ad choices. Visit podcastchoices.com/adchoices
Can John Harbaugh recreate what the Ravens have done? Audio Files featuring Jordan Raanan, Dante Moore, and Mike Brown. Joe Fortenbaugh lends betting advice for this weekend. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Send JD a text message and be heard!Great pic @espn @companyadjace @rob.p1156 @thomaswdonovan @cpd94_mk @thedarkknight025 & @chino_bodega are pumped to have #johnharbaugh as coach of the @nygiants with @jaxsondart leading the way. I don't love him coming off an 8-9 season with the @ravens & never winning a #Superbowl with @new_era8 & no coach has won a SB with two other franchises. But seven wins in two years will have that effect on Giants fans. HTJ @brianbarnaby @call_me_tca_prez Tommy & @kevdu_theman @nyrangers suck. 30 goals allowed & 0-4-1 since @shesterkinigor went down with an injury. 8-4 spanking by @senators last night. @gabeperreault44 two goals and the first one was a thing of beauty. 5 wins in 21 games @thegarden isn't going to cut it. Something has to change. Hope @jalenbrunson1 is ok but @nyknicks can't get blown out in Mike Brown's homecoming to the 10-30 @sacramentokings & now you go to @warriors tonight. @unc_basketball went flat late and lost @stanfordmbb 95-90. 16-28 from three for the Cardinals is no bueño. @yankees @mets talk & @maguirexrichman congrats on finding a new home @northwest_missouri_football for next #cfb season. @paddy_bailey thanks for that video of @elimanning gifting @peytonmanning a collage of all 28 @nfl players that had an interception against him in 1998.@aaronglennoffical had two off him that season. Still a rookie QB record Peyton. Colm great #sportstrivia question today. All sports. One podcast. (even hockey) PODCAST LINK ON ITUNES: http://bit.ly/JDTSPODCAST
The NBA Cup is in the rearview for New York - find out why Mike Brown called last night the Knicks worst game of the year! The injury bug hit multiple stars last night... including rookie of the year favorite Cooper Flagg. We'll have the latest on how long they will be out..NBA trade season just HIT full boiling point today - we'll explain why today is so important and tell you who might be the first domino to fall... ..Do the Rockets need to make a move? Who's on the market that's gettable? Dell Curry joins the show! What's the secret to he and his boys being 3 of the best shooters of all-time? He's gonna tell us... Learn more about your ad choices. Visit podcastchoices.com/adchoices
The guys spend hour four talking Kings, NFL and Mike Brown.
Join Payno & Hask, as they chat with Mike Brown about his transition from player to Sporting Director at Esher Rugby Club. They delve into his new role, challenges, and ask for his insights on the current state of Harlequins and Marcus Smith's future. 00:00
In the third hour of the show Dave and Jason talk about Mike Brown's return to Sacramento, get into 4 Down Territory, and tell you What's Hot and What's Not.
Jonathan Macri of Knicks Film School joins Ray and Nick to preview the upcoming game between the Sacramento Kings and the New York Knicks. They talk about the ups and downs of the early season for the Knicks, including new head coach Mike Brown's changes and Karl-Anthony Towns's struggles. They also talk about the changes to the guard rotation for the Knicks since last season, before looking ahead to what the key themes might be for both teams for the upcoming game. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
As we begin another new year at CrossLife, our three elders deliver a message together titled "From the Heart of the Elders." Listen as Mike Brown, Andy DeBoer, and Ricky Massengale each share passages that God has laid on their hearts.
This hour examines media coverage and public reaction to ICE officers involved in recent law enforcement incidents. It opens with President and JD Vance statements defending ICE actions, followed by Jason Law discussing officer safety, career risks, and local governance issues in St. Charles County. Jessica Rosenthal updates on pending Supreme Court rulings, including tariffs, executive authority, redistricting, and transgender athlete policies. The hour closes with a critique of media double standards, contrasting current coverage with past high-profile cases like Trayvon Martin and Mike Brown, and warning of potential nationwide protests. #ICE #LawEnforcement #MediaBias #JDVance #SupremeCourt #JasonLaw #TrayvonMartin #MikeBrown #PublicSafety #LocalPolitics
Local 12 digital sports columnist and editor Richard Skinner was joined by Rick Broering to discuss a variety of topics.Those topics include:*Did Joe Burrow take a dive for Myles Garrett?*Ja'Marr Chase comments on his level of confidence in the coaching staff*Mike Brown confirms Zac Taylor and Duke Tobin will be back next year*A Bengals player is headed to jail*Wes Miller flips out during radio interview after loss at West Virginia*College basketball roundup featuring Cincinnati, Kentucky, Xavier, and Northern Kentucky*#AskSkinnyAnythingSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
A quick one from Jerry's update: The Knicks lost to the Pistons and Jerry played a highlight that made the score, 4-1. Mike Brown was asked why they look sluggish. James Dolan was on the Carton Show and talked about the Rangers head coach.
Cincinnati Bengals owner Mike Brown announced that head coach Zac Taylor and director of player personnel Duke Tobin will both return, signaling continuity and confidence in the franchise's leadership as it looks toward the future. The decision reinforces the organization's belief in the vision that has guided the Bengals through recent seasons and into consistent contention in the AFC. Brown praised Taylor for his steady leadership and ability to connect with players, noting that stability at head coach remains a priority for the organization. Since taking over, Taylor has helped modernize the team's culture, emphasizing accountability, collaboration, and resilience. Under his guidance, the Bengals have developed into a perennial playoff contender, highlighted by deep postseason runs and a reputation as one of the conference's most competitive teams. Duke Tobin's return was framed as equally important. Brown emphasized Tobin's role in building and maintaining the roster through the draft, free agency, and contract negotiations. Tobin has been instrumental in assembling a core of star talent while balancing long-term financial flexibility, a strategy that has allowed Cincinnati to compete with larger-market franchises. His eye for talent and willingness to make bold moves have earned respect across the league. Brown acknowledged that expectations remain high in Cincinnati and that recent seasons have shown both the promise of the roster and the challenges that come with sustained success. By retaining both Taylor and Tobin, the Bengals are opting for continuity rather than sweeping change, believing that their current leadership group is best positioned to address shortcomings and push the team to the next level. The announcement sends a clear message to players, fans, and the rest of the NFL: the Bengals trust their plan. With Taylor leading on the sidelines and Tobin shaping the roster, Cincinnati aims to remain a fixture in the AFC playoff picture and continue its pursuit of a championship. Music from #InAudio: https://inaudio.org/ Track Name Holy (Trap). Music from #InAudio: https://inaudio.org/ Track Name Exercise (Rock). #Bengals #NFL #OffTheBench
(2:45) — GIANTS: The Giants finish their season on a two-game win streak as they beat the Cowboys, 34-17. (10:13) — JETS: The Jets complete the tank as they finish with the second pick in the 2026 NFL draft after a 35-8 loss to the Bills. (17:22) — KNICKS: The Knicks are on a three-game skid as they head to Detroit to face the Pistons in a rematch from their playoff series last season. (21:21) — YANKEES: The Yankees have been linked to Edward Cabrera and have made another offer to Cody Bellinger. (22:51) — CALLS: Callers talk Jets and Giants. (34:45) — JORDAN RAANAN: ESPN's Jordan Raanan returns to discuss how the Giants fared this season, their upcoming coaching search, and whether Jaxson Dart can be the franchise QB. (56:49) — CP THE FANCHISE: CP of KnicksFanTV joins the show to discuss the Knicks' current slump, Mike Brown's system, and their upcoming rematch the Pistons. (76:44) — TWO QUESTIONS: JJ answers random questions. The Ringer is committed to responsible gaming. Please visit www.rg-help.com to learn more about the resources and helplines available. We always want to hear from you! Leave JJ a message on the listener line at 917-382-1151. Follow JJ on Twitter: https://twitter.com/john_jastremski Follow NYNY on Instagram: https://www.instagram.com/nynytheringer/ Host: John Jastremski Guests: Jordan Raanan and CP The Fanchise Producer: Stefan Anderson Learn more about your ad choices. Visit podcastchoices.com/adchoices
In this episode of the JEMS Report, Mike Brown sits down with EMS advocates David Blevins and Sam Magill to discuss groundbreaking federal legislation introduced by Senators Collins and Welch that aims to expand treat-in-place programs and establish sustainable funding models for Mobile Integrated Health (MIH). They explore how this legislation could shift EMS from the traditional transport-focused model to one centered on delivering appropriate care at the right place and time—often right in the patient's home. The conversation highlights the critical role of EMS providers in advocacy, the implications for liability and medical direction, and the potential to reduce hospital overcrowding and healthcare costs. Listeners will also hear about the real-world benefits of MIH programs, including improved patient outcomes and new career pathways within EMS.
Episode 469 of State of the New York Knicks is all about playing the kids more, as I share my main gripe with Mike Brown — even though he's been solid overall this season, I don't understand why Kevin McCullar, Kolek, and Mohamed aren't getting more consistent minutes, and I break down why developing and trusting the younger players matters right now and how it could help the Knicks in the long run.Click the links below for:
In this episode of State of the New York Knicks (Episode 465), this is State on a solo end-of-the-year pod, reflecting on where the Knicks are now and where they're headed. I break down Jalen Brunson's MVP case and whether his leadership and impact can truly put him in that conversation, while also discussing Mohamed Diawara's continued development and whether he can keep making strides as his role grows. I show love to the Knicks kids contributing to wins, talk about how this team has navigated injuries, and dive into how Mike Brown has been tinkering with the roster and lineups to find the right combinations. Knicks fans, make sure to click the links below and tap in.Click the links below for:
Send us a textA coach who chose roots over rungs. That's the heartbeat of our conversation with Case Western Reserve University head football coach Greg Debeljak, whose uncommon path in a nomadic profession shows what happens when you build a program—and a life—around staying power.We dig into why Division III fit his wiring, how mentors like Tony DiCarlo and Jim Tressel shaped his approach, and what “family culture” looks like when it's lived for decades. Greg opens up about their international tours to Italy and Greece, where club teams play for love of the game, the NCAA grants extra padded practices, and players come home with stories of the Vatican, Pompeii, and island sunsets that tighten a locker room more than any lift. He breaks down the season's chaos, from back-to-back lightning delays and a tie at Rowan to finishing a road game at a local high school because the stadium had no lights—then the gut punch of losing star QB Aaron Phillips, the rise of Sam DiTilio, and a four-game win streak that kept them in the title hunt.Leadership and relationships sit at the center. Greg shares how AD TJ Shelton's people-first style turns mistakes into solutions, why admissions partner Johnny “Fiddy” Falconi proved invaluable for grad recruits, and what he learned coaching All-American Cam Brown, son of NBA coach Mike Brown. You'll hear a vivid account of Mike's visit and his film-backed talk on rebounding from heavy losses—a masterclass in resetting a team's mindset. We also explore Case Western Reserve's transformation: bigger enrollment, booming international presence, and a research ecosystem that launches careers across STEM, business, and beyond. Greg's final message for families is clear: choose your circle with care. Fit is the multiplier that shapes who you become.ISubscribe for exclusive content: https://www.buzzsprout.com/1530455/support Buzzsprout - Let's get your podcast launched!Start for FREETactical BrotherhoodThe Tactical Brotherhood is a movement to support America.Dubby EnergyFROM GAMERS TO GYM JUNKIES TO ENTREPRENEURS, OUR PRODUCT IS FOR ANYONE WHO WANTS TO BE BETTER.ShankitgolfOur goal here at Shankitgolf is for everyone to have a great time on and off the golf courseSweet Hands SportsElevate your game with Sweet Hands Sports! Our sports gloves are designed for champions,Buddy's Beard CareBuddy's Beard Care provides premium men's grooming products at an affordable price.Deemed FitBe a part of our movement to instill confidence motivation and a willingness to keep pushing forwardWebb WesternWebb Western is for those who roll up their sleeves and do what it takes to get the job done. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showFollow us on all social mediaX: @mikebonocomedyInstagram: @mikebonocomedy@tiktok: @mikebono_comedianFacebook: @mikebonocomedy
New York Knicks Coach Mike Brown Pregame Interview before taking on the Atlanta Hawks at State Farm Arena. #NBA #NewYorkKnicks #NewYork Visit the show website at http://BossmanShow.com Subscribe to the Bossman YouTube channel https://www.youtube.com/c/BossmanShow Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
New York Knicks Coach Mike Brown Postgame Interview after defeating the Atlanta Hawks at State Farm Arena. New York Knicks Game 31 (22-9) #NBA #NewYorkKnicks #NewYork Visit the show website at http://BossmanShow.com Subscribe to the Bossman YouTube channel https://www.youtube.com/c/BossmanShow Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
(0:40) — GIANTS: The Giants give up the top spot in the tankathon but end their losing streak by beating the Raiders 34-10. (7:25) — JETS: The Jets get embarrassed by Patriots, 42-10. (13:08) — KNICKS: The Knicks get help from the bench to pull out a win over the Hawks, 128-125. (16:29) — CALLS: Callers talk Jets, Giants, and Knicks. (27:23) — BRANDON TIERNEY: NY radio legend Brandon Tierney joins the discuss the Jets and Giants consistently staying in tank mode, St. John's, Mike Brown's coaching style, and his new platform "Unkillable to Unleashed." (80:02) — TWO QUESTIONS: JJ answers random questions. The Ringer is committed to responsible gaming. Please visit www.rg-help.com to learn more about the resources and helplines available. We always want to hear from you! Leave JJ a message on the listener line at 917-382-1151. Follow JJ on Twitter: https://twitter.com/john_jastremski Follow NYNY on Instagram: https://www.instagram.com/nynytheringer/ Host: John Jastremski Guest: Brandon Tierney Producer: Stefan Anderson Learn more about your ad choices. Visit podcastchoices.com/adchoices
Knicks pull out a thriller vs. the Hawks and there's a lot to unpack! Some analysis on defensive breakdowns, how the Knicks hunted Trae Young switches for offense, Mike Brown trusting the youth, and whether the Thibs criticism is fair. Xs and Os, coaching decisions, late game execution, and more from a wild Knicks win. Let's talk!0:00 Intro0:25 Is This Team Special?3:16 Recap & Thoughts9:52 Hunting The Trae Young Switch14:06 Bing Bong Game Ball (Starters): KAT16:07 Empowering The Youth Paying Off?20:06 Bing Bong Game Ball (Reserves): McCullar21:27 Stay Connected With Us!22:01 Every Way The Defense Failed!27:58 Up Next28:17 Stay Connected With Us!28:41 Trivia29:27 Outro*SUPPORT THE POD*https://account.venmo.com/u/Robert-Carbone-Jr-28Audio
In this episode of The Milk Check, Ted Jacoby III welcomes Lloyd Metzger and TJ Jacoby of Valley Queen Cheese Company for a deep dive into the science, functionality and future of dairy proteins. The conversation starts at the molecular level – the difference between casein and whey – and builds toward the real-world implications for product developers, processors and nutrition brands. We cover: Why casein is built to carry calcium (and whey isn’t) How heat and pH change protein behavior Fast versus slow digestion and why both matter The role of whey protein in muscle maintenance, aging and GLP-1 nutrition What pro cream really is and why its value may be underestimated Why cellular agriculture is more niche than threat If you work in dairy, food formulation or nutrition, this is a protein conversation worth digesting. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check TMC-Intro-final[00:00:00]Ted Jacoby III: Hi everybody, and thank you for joining us today for this very special recording of the Milk Check Podcast. Today, our topic is: what is the future of dairy proteins? And we have two very special guests. The first is Lloyd Metzger, VP of Quality and Technical Services for Valley Queen Cheese Company, and formerly Professor of Dairy Science at South Dakota State University. And the second, particularly special to me, is my son TJ Jacoby, Whey Technologist for Valley Queen. A South Dakota State graduate. Someone who has been interested in dairy proteins since his first biology class in high school. Guys, thank you for joining us today and welcome to The Milk Check. Lloyd Metzger: Glad to be here. TJ Jacoby: Good to be on, Dad. Ted Jacoby III: It’s December 18th, 2025. Milk production in the US is up 4%. Milk production in Europe is up something similar. Milk production in New Zealand is up. Milk production in Argentina is up. We are definitely in an [00:01:00] environment today where the supply of milk and dairy is overwhelming demand, at least for the moment. Cheese prices are near historical lows. Butter prices are near historical lows. Nonfat milk, skim milk powder prices are on the low end of the range. This market is a market that feels heavy, and I think most people out there would say, it almost feels like even though we’re at lows, we may actually go lower before we go higher. And yet, on the other hand, there are whey proteins, Josh, if I’m not mistaken, whey proteins just hit historical highs. Josh White: Maybe the highest prices we’ve ever seen for whey protein isolate and WPC 80. Ted Jacoby III: So, we have an environment where the demand on the protein side is extremely strong, and the trends on protein consumption are extremely strong and really feel like they’re gonna be around for quite some time. We’ve got baby boomers retiring and whether it’s because of GLP-1s or it’s just a general knowledge and understanding of what human nutritional needs are as people age, they know that they need more protein in their [00:02:00] diet. So, it begs the question: what is going on with dairy proteins and whey proteins and how is this going to evolve in such a unique market where demand is so strong for protein right now? And so, I’m gonna ask the question first. What’s the difference at a molecular level between whey proteins and milk proteins? Because when we’re in an environment like we are now, where you’ve got the demand really, really high, you also have a market that’s gonna start looking for alternatives, simply because prices are so high. What is the difference between milk proteins in general and whey protein specifically? Lloyd Metzger: It’s important to talk about from a functional perspective how the proteins are different. I’m sure we’ll get into the nutritional differences between those proteins as well. It’s important to understand what’s driving those differences in functional characteristics. And it’s really all about calcium. The casein system is designed to carry calcium. The whey protein system is not designed to carry calcium. That differentiates the two groups of [00:03:00] proteins and makes their properties very different. TJ Jacoby: I’ll explain it like this. Milk proteins, there’s two classes of proteins, right? There’s casein and then there’s whey. The casein is used to make cheese, and then the whey protein is what comes off. So, the whey protein is everything that is not used to make cheese. So, the reason why casein proteins works so well for cheese because those proteins like to fall together in these spheres, they like to stick to one another. They like to stick to one another ’cause they have certain groups that latch onto the calcium and then they bridge with phosphate. When they do, they have multiple proteins, different types of casein proteins that bridge together with phosphate and then based on their repulsion forces, they stick together. Calcium and phosphates really help it stick when we make cheese. The outside of that casein, micelle, that ball, when we make cheese, that outside is stripped off, it becomes hydrophobic, and that causes those spheres to stick together. That’s a huge functional property of casein. Whey [00:04:00] protein is the opposite. Whey protein is really hydrophillic. It’s very polar. So, they like to float around in solution and stay floating around in solution. And they don’t like casein. It likes to stay separate from casein. And so, when you make cheese, it readily is released into the whey stream because it likes to stick with the water. In the same way, those kind of stick together with these sulfur groups. But when you heat it up, they unfold. And when they unfold, now there’s certain reactions that can take place. So, those are the two major differences between casein and whey. Lloyd, what did I miss? Lloyd Metzger: I would try to simplify it a little bit. The difference between casein and whey protein is casein is what’s trapped when we make cheese. And whey protein is the soluble protein that’s left over in the water phase of cheese. Cheese making is a dehydration process. We concentrate the fat and protein that’s in milk, the casein version of protein in milk. But you gotta look at the properties of those two [00:05:00] systems and the groups of protein. So, the casein protein is actually really stable to heat, but it is not stable to pH. So, casein will always coagulate at low pH. So, you lower the pH of milk, you get a yogurt-like product. That’s all the casein that’s coming out of the system. Whey proteins don’t mind a low pH, and they’ll stay soluble at a wide range of pH. But now, when you get to temperature, the complete opposite happens. Casein can handle super high temperatures and be very stable. Whey proteins can not handle high temperature at all, they start to gel. I think it’s important to look at the two different groups. Now you get into the functional differences between those two and the very different properties you have between those. Lloyd Metzger: That’s why you get all these products that are very different from each other. Why cheese is so much different than whey protein. And then you have these dairy products that are a combination that have the two together. So like when we make yogurt, we end up with the two products together and get this property that’s partway in between the two proteins. Ted Jacoby III: [00:06:00] Based on what you’re describing, when we’re talking about milk proteins, MPC 80, for example, there’s a higher level of calcium, I take it in milk proteins than compared to whey proteins. Is that true? Lloyd Metzger: Absolutely, but let’s remind everybody: milk protein is both casein and whey protein together at the normal ratio that’s in milk. So, of the protein, 80% is casein, 20% is whey protein. So, when you say milk protein, you’re actually meaning 80% casein and 20% whey protein. Now, when we talk about cheese or casein, we’re basically a hundred percent casein and 0% whey protein. Now, when we talk about whey protein, we’re essentially a 100% whey protein, no casein except for one fragment of casein that actually gets solubilized, as TJ described, and now actually becomes part of whey protein. Something that a lot of people don’t understand is that about 15% of what we call whey protein is actually a piece of casein that gets lost in the whey and now gets [00:07:00] captured and harvested in the whey protein manufacture process. But again, it’s important to remember milk protein is a 80 / 20 combination of casein and whey protein together. So, when you’re talking about milk protein, you’re actually talking about whey protein and casein together. Ted Jacoby III: It’s funny, I just learned something never really quite had my head around, and that’s that 80 / 20 ratio, that 80% of all the protein in milk is actually either alpha or beta casein. Correct? Lloyd Metzger: There’s actually four different casein fractions that are involved that make up that 80% of the total protein. Ted Jacoby III: Okay. The casein molecule isn’t really any bigger than most of the whey protein molecules, but they tend to clump together in those micelles. And so, they act as one big humongous mass compared to whey proteins. Correct? TJ Jacoby: Whey proteins may be collected like in pairs like two at a time, but casein proteins, there’s hundreds, right? Lloyd, that will just clump together. Thousands. TJ Jacoby: So, these spheres are absolutely massive protein complexes, but in fact there are a lot of little individual [00:08:00] proteins that make it up and they’re all bridged together with calcium and phosphate. Lloyd Metzger: It’s a packaging system that was designed to package up calcium and phosphorus. So, the whole casein system was designed by nature as a delivery vehicle for calcium and phosphorus, because calcium is not soluble by itself. Calcium phosphate is essentially rock. It’s the material that makes up eggshells. Think, think about a ground up eggshell that calcium phosphate complex is not soluble and it will sink to the bottom of your container of milk if you didn’t have the protein complex to hold it in solution. The analogy I use is it’s basically a kidney stone. Think about how much fun milking a cow would be if all the calcium and phosphorus was in the form of a kidney stone as you’re trying to milk the cow. All that calcium and phosphorus can be solubilized with the casein system and put it into solution and then make it so you can deliver that in a nutritional product. Ted Jacoby III: That makes perfect sense. That’s really cool. I think you guys also already touched on the differences in solubility as you were [00:09:00] describing the different proteins. But there’s differences in digestibility as well. What’s the source of that difference? TJ Jacoby: I’ll take this one. Returning back to the infant stage, I feel like we could set this up in light of why nature created these proteins. Dairy is the fundamental human food for infants. You have babies that can live up to a year off of just their mother’s milk. All the proteins that are found in there, those building blocks to grow an infant, can be boiled down to those two protein streams: whey protein and casein protein. The purpose of the casein protein for the infants is it’s fast acting. It’ll go right into the gut, and the gut is full of enzymes, but also really, really low pH, so low that it actually causes even those whey proteins to unfold. And It allows the stomach enzymes to break it up super, super fast and be absorbed. It’s considered one of the most bioavailable proteins known to man. It’s designed for that, that’s why nature created whey protein. Well, whey protein itself is also very nutritious. It has one of the highest concentrations of [00:10:00] essential amino acid, and the second highest known to man of branch-chain amino acids. That means it doesn’t have to be processed through the liver before it can be used by the human body. If your body’s actively using and consuming protein whey protein’s really good because it can be absorbed into your system and go right to the muscles. 33% of your muscle is branched chain amino acid. That’s what’s getting broken down while you’re working out. And then in the elderly, that’s what’s getting broken down that’s causing some muscle degeneration. Whey protein can help fortify that very quickly. However, all protein that is consumed in the body could also easily be processed through the liver with time. And so, if you have time, that’s where the casein comes into play. The casein, when it hits that acidic environment in the gut, it immediately clumps together. It actually creates cheese curds in the gut. And the reason why that’s so important is it slows down digestion so that slowly over time, that will be absorbed into the system. So it’s not [00:11:00] like a rush of energy right after the baby eats and then it goes away right away. Instead, it slows it down. The casein itself also likes to trap other nutrients. The casein in the gut will house the fat and the vitamins and the nutrients so that it’s slowly absorbed over the course of the next few hours before the baby’s next feeding. Ted Jacoby III: As a result of those digestibility differences, what are the differences in the amino acid profiles between casein and whey proteins? The body’s gonna need to break down most of that casein in order to absorb it. When the body breaks down that casein, what are the differences in the way that it absorbs some of those amino acid profiles and short-chain protein strands from the casein versus what’s readily bioavailable from the whey proteins? TJ Jacoby: Casein does not have the same percentage of those essential amino acids. It’s not as high, but it’s designed to be slow absorbing. Protein itself, it almost doesn’t matter the amino acid structure, as long as your body has enough of those vitamins and nutrients to absorb and to restructure it to [00:12:00] a different protein within the liver — that’s what your body needs. Most of us, the protein doesn’t have to be fast-acting. It’s not like our muscles are actively breaking down all the time. It can slowly be absorbed, be processed through the liver, and then used for almost any other function as long as we have all the vitamins and minerals that we need. Lloyd Metzger: Part of this huge shift we’re seeing in demand for protein, especially whey protein, this started 25, 30 years ago with bodybuilders and wanting to build muscle mass. And the realization that TJ mentioned: branch-chain amino acids are very important if you wanna rapidly put muscle mass on. It is also very important if you’re elderly or if you have sarcopenia where you’re starting to lose muscle mass. In those nutritional states, it’s really important to have high-level branch-chain amino acids, so you can put muscle on. Or if you’re on a GLP-1 medication where you’re not gonna be able to eat very much, you need a very efficient source of protein to build muscle mass. So there’s certain nutritional states where it is important to have branch-chain amino acids [00:13:00] and be able to get those from a protein like whey protein that has ’em at a very high level. But for the normal person, it’s not really all that relevant. You could get the protein you need from any protein that provides all the essential amino acids. Now, most plant proteins don’t do that. We’re talking about the difference between casein and whey protein. Both of them are an order of magnitude higher in nutritional quality than plant proteins because they have all the essential amino acids. And to TJ’s point, as long as you have the essential amino acids, the body can produce the non-essential amino acids from those essentials. Essential ones are amino acids the body can’t produce. You have to have those in the food you’re consuming to be able to produce the components you need. Josh White: We’ve got listeners from the dairy side of the equation and listeners from the utilization side that are making different products. And some of those customers are currently faced with the reality that a part of the equation for their adoption of whey proteins as an ingredient has shifted. The competition level’s very [00:14:00] high. They’re having more difficulty accessing some of it. And the price has changed quite a bit. And I think that when you’re talking about these products going into CPG applications as a lower inclusion rate ingredient, but with a lot of label power, being able to put whey protein, for instance, on that label, there’s several of them out there that are struggling to determine what the functional differences might be between the various dairy proteins. And what I’m afraid that is happening is some of these companies that are on the lower end of the value scale and can’t afford to keep up with all of the great products that are demanding whey protein or even milk protein, are gonnastart exploring alternatives outside of our space. and I think that we don’t want that, right? And what we’re seeing is this popularity of whey protein is driving a lot of customers for R&D projects to be asking us specifically for whey protein. And so help us understand what applications might make sense to use one, the other, or both. Lloyd Metzger: It completely depends on the product that [00:15:00] you’re after and the characteristics of the product that you want. Something like a beverage can go two different directions. So, if you’re gonna retort the beverage and put a lot of heat on it, you can’t do that with most whey proteins. They’re gonna gel. The most comparable protein to whey protein would be an egg protein. And everybody understands what happens when you heat eggs; they turn into a gel. So, whey proteins will happily do that. If you have a high enough concentration and you expose them to enough heat. Casein actually helps to protect whey protein from that coagulation. A lot of these high-protein beverages, they’re oftentimes a combination of casein and whey protein. They might alter the ratio a little bit from the 80 / 20. They might bump the whey protein up a little bit and have a 60 / 40 casein to whey protein. And so you’ll see ranges in that ratio of casein to whey protein, depending on the characteristics of the product that you’re actually after. The heat is a big piece of that. And then we go to pH as a big piece of what changes the functionality of casein to whey protein and makes you [00:16:00] change those ratios. Yogurt is another great example. You’ve got these super, super high-protein yogurts and a lot of cases they fortified with quite a bit of whey protein to be able to have more protein and still have the characteristics that you want in that product. In the protein bars, there’s all kinds of whey proteins there. In that application, you actually don’t even solubilize the protein. There’s hardly any water in that bar. It’s really almost a dry protein that has a plasticizer with it, some carbohydrates that actually make that edible. You’re almost eating a dry product. There’s a lot of food chemistry that goes into which product category you’re putting it in. There’s not this straight fast rule that you use whey proteins in this, you use casein and that. It depends on what food chemistry you use and how you put the blend together and then what processing you couple with that to get the characteristic that you’re actually after. Josh White: Can we spend a minute or two talking about the acidified products? They’ve gained a lot of popularity. The market potential is quite large. Can we talk a bit about the [00:17:00] differences between the clear WPIs and our traditional products? Lloyd Metzger: I wanna clarify the question. Are you talking specifically about whey protein only in the clear whey protein beverages versus the normal whey protein beverages? Ted Jacoby III: Yes. Lloyd Metzger: We really start to get into the weeds because we’ve got different whey products. So we’ve got whey protein concentrate. And then that comes in various forms. WPC 34 or WPC 80 are the most common. The 80 and the 34 correspond to how much protein on a dry basis those two products have. And they have whey proteins in the normal ratio that would be in the starting whey. Then we get into a group of products called whey protein isolates. And whey protein isolates go through an additional manufacturing process that allows you to purify the protein further and they’ll have more than 90% protein on a dry basis. And you may start to alter the ratio of the various whey proteins that were present in the starting whey. Now, when [00:18:00] we get into the clear whey protein isolates, we really start to alter the ratio of the proteins that are in there. We’ll also start to change some of the mineral profile of the components that are in that product. And then when we use those isolates in a formulation, we gotta be careful about all the other ingredients ’cause they’re gonna have an impact on whether or not the product is actually clear and whether or not it can be stable to heat. So, you can actually make whey protein stable to heat by controlling the mineral profile and controlling some of the processing conditions. You’re now taking a category of dairy ingredient and you’re starting to use technology IP to be able to provide specific functional characteristics that aren’t normally part of that ingredient. All of these may be called the same thing, and the basic consumer has absolutely no idea what the differences between all these things are. And when they’re looking at a label, they’re probably looking for the word whey protein, and that’s all they’re looking for. Josh White: As we’ve seen the market tighten up, we’ve seen [00:19:00] more inquiries and exploration about the use of pro cream,also called WPPC, also called WPC 70, so many different names. Definitely, in our experience, there’s quite a uniqueness as we originate this product from different manufacturers. Perhaps we can talk a bit more about what this product is and how it differs from the other proteins in the complex. Lloyd Metzger: I talked about WPC 80. That’s just the normal whey protein that we concentrate out of whey. And then, I mentioned whey protein isolate. To convert WPC 80 to a whey protein isolate, you use a filtration step called microfiltration. And in that microfiltration step, you remove any protein that is interacting with fat and take that out of the system. So, if you start with a normal WPC 80 and we’re gonna change it into a WPI. We are gonna go through a microfiltration process and we’re gonna lose about 25% of the protein that was there and all of the fat that was there. And [00:20:00] we’re gonna make a WPI out of that. And that WPI is gonna have about 75% of the protein we started with. The protein that we harvest out of that is actually pro cream. pro cream is just a byproduct of converting WPC 80 into WPI, and it’s gonna have about 25% of the mass of the protein that you started with, and all of the fat that was in that starting WPC 80 material. So that’s why you see it called high-fat WPC 30, and if you dry that down, it’s about a WPC 60. You can take that and blend that with WPC 34. You can do all kinds of things with that ingredient. Manufacturers are always trying to find a home for that. ’cause you’ve got a very high value product that’s easy to market in WPI. Ted Jacoby III: Lloyd, that pro cream, our hunch is there’s a lot more value in that pro cream than the market currently has its head around. Lloyd Metzger: they’re the same proteins that are in WPI, they’re just interacting with a fat. Now the fat [00:21:00] is very unique in that there’s quite a bit of phospholipid fat in there. And so there’s a lot of literature and research being done on the potential health benefits for brain development of phospholipids for infants as well as elderly to help with memory retention and actually help to prevent some Alzheimer’s effects. So, you see some companies starting to market that component that they’ve isolated. I think there is a lot of potential value there. But we’re in the early stages of where that’s gonna go. And you have some companies leading the way that are producing very specialized pro cream type products that are being used in infant nutrition or elderly nutrition. TJ Jacoby: But Lloyd, how do those phospholipids affect the shelf life of pro cream? Lloyd Metzger: They don’t help. The phospholipids are unsaturated fats or partially unsaturated and unsaturated fats are very easy to oxidize, so if they’re not handled properly, you’ll get very stale and oxidized off flavors in the product. It’s something you gotta be careful of. Ted Jacoby III: Oxidized fats, [00:22:00] another way to call that. That’s rancid, right? Yes. Lloyd Metzger: On its way to rancid. Josh White: Another selling point that people will make of the benefits of pro cream are IgGs. Can you guys explain a bit more of what that is to the layman? Lloyd Metzger: So, immunoglobulin is a protein that’s also present in milk. It’s really high in colostrum. It’s at very low levels in milk about 72 hours after the cow was started milking, the levels drop way down, but there is still a low level there. Those immunoglobulins are a very large protein. So when you go through your WPI manufacturing process, they’re gonna partition with that fat and that protein portion that you’re capturing. So they’re gonna go in that pro cream. Looking at the composition of IgG in the different waste streams, you’ll find it’s elevated in that pro cream portion. Now I’d be a little concerned about what kind of shape that IgGs in because you’ve seen a lot of heat [00:23:00] and different manufacturing conditions through that process. So you’d really have to be careful about what kind of claims you’re making based on what kind of shape that IgGs in. Mm-hmm. TJ Jacoby: For an infant, those IgGs will go right into the bloodstream. It’s whole proteins, but for us, it actually has to break up the protein entirely before it can be absorbed into our system. So what kind of functional benefits does IgG bring for an adult? I’d be curious to see what that literature entails. Mike Brown (2): Over the last couple decades, DNA technology has been used more and more to produce valuable proteins, often for medical use like insulin. Are we gonna see a point with the cost benefit of that kind of technology we’ll reach where we can actually use that to produce these whey proteins rather than using a cow? Lloyd Metzger: There’s different levels of concern depending on the particular protein. An individual protein and an individual soluble protein like beta-lactoglobulin and alpha-lactalbumin that are in [00:24:00] whey, those have more potential to be produced in a fermentation type process. ’cause they’re an individual protein. You can over express it, you can get a lot of that produced. But when you get to the complexities of multiple proteins that are in whey, that’s when it really becomes uneconomical to do that from a fermentation standpoint. ’cause you’ve gotta produce all of those individually, try to put ’em together, then purify ’em. What people forget is how efficient the cow is. The cow is essentially a walking fermentation tank that feeds itself, controls its own temperature, cleans itself up. All you’ve gotta do is get the milk out of it. When you look at all the steps that go into the process and what it takes to produce it, it’s really hard to beat the efficiency of a cow. Ted Jacoby III: Lloyd, am I right in assuming that the threat of cellular agriculture to dairy would come in the development of specific protein chains and amino acids, but probably not in terms of the complete [00:25:00] protein profile that is delivered in milk proteins and whey proteins. Lloyd Metzger: Correct. And it would be the very high-end, expensive. So the lactoferrin. It would be your first one or some of the IgG, anything that is at low concentration and very high value. Because even if you did everything perfectly, you’re probably still talking $25 to $30 a pound in the manufacturer and isolation process. Well, we we’re really excited about $11 whey protein isolate. Right? You know, and that’s still half the price. Ted Jacoby III: Makes sense. Lloyd, TJ, this was an absolutely fantastic discussion. This was exactly what I wanted to get out of it. I can tell you I learned quite a bit today and I’m sure our listeners will too. Thank you so much for joining us. We really appreciate it. Lloyd Metzger: No problem. Happy to do it. TJ Jacoby: Truly special to be on today, Dad. I grew up listening to a lot of these podcasts, right? Now we’re here, now we’re on it together with you. So, no, it was truly special.[00:26:00]
A KNICKS INSIDER JUST CONFIRMED LANDRY SHAMET'S RETURN DATE! Landry Shamet has been out since late November with a shoulder injury. But as we reported earlier, Shamet had been working rigorously to return, going through rehab with amazing progress. Now, thanks to Knicks Insider Ian Begley, we have more information on when he'll return to the court for the Knicks. But more than that, we have a confirmation that he WILL BE RETURNING soon for this team. But with his return, it will present Mike Brown with a problem that I'm certain he never saw coming... Troy Mahabir breaks all of this down! SHOW CHAPTERS: 00:00 - Intro 00:13 - Presented By FanDuel 00:36 - Landry Shamet Return Confirmed 00:57 - Shamet Returning Next Month 02:31 - What Will Shamet's Role Be Once He Returns? 03:09 - Shamet Was A Starter Before Going Down w/ Shoulder Injury 05:45 - Knicks Have "TOO MUCH TALENT" Problem 06:18 - FanDuel Odds For Winner Of Knicks V Pelicans Game 32 08:45 - Knicks Depth Will CONTINUE TO SHINE Against New Orleans LISTEN NOW TO GET YOUR KNICKS FIX! Catch the latest special interviews, shorts, fan interactions, and more by following the show! Don't forget to turn on notifications so you don't miss another episode! Rather Watch the latest Knicks Recap episode? Catch us on YouTube here: https://www.youtube.com/@TheKnicksRecap Follow The Knicks Recap on all social media platforms! Twitter: https://twitter.com/TheKnicksRecap Instagram: https://www.instagram.com/TheKnicksRecap/ Reddit: https://www.reddit.com/u/TheKnicksRecap?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button Facebook: https://www.facebook.com/TheKnicksRecap/ Rather Listen to The Knicks Recap on a different platform? Catch us on ALL of your favorite streaming platforms: Apple Podcast: https://apple.co/3SKSl8o Spotify: https://spoti.fi/3QrEfr6 iHeart Radio: https://www.iheart.com/podcast/269-the-knicks-recap-a-new-yor-100895112/ Amazon Music: https://amzn.to/3QoZrOd Other Pod Channels: https://anchor.fm/the-knicks-recap Grab our MERCH featuring some of the graphics you've seen us create to take your Knicks fandom to the NEXT LEVEL: MAIN STORE: https://theknicksrecap.myspreadshop.com/ CashApp: $TheKnicksRecap Have a comment about the show, an interview, or a graphic idea? Reach out to The Knicks Recap on ALL SOCIAL MEDIA PLATFORMS! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
BEST CHRISTMAS GAME WE HAVE EVER SEEN! GREATEST COMEBACK IN KNICKS HISTORY! Tyler Kolek continues to deliver big time performeance after big time performance. But nothing is bigger than Christmas Day game down 17 points and being one of the main reasons why NY wins the game! But give credit where it's due, we wouldn't be here without Mike Brown who has unlocked multiple players including Kolek. He challenged Kolek after the game against the Wolves and again at halftime but Kolek's response was nothing we expected... it was legendary... Troy Mahabir breaks all of this down! SHOW CHAPTERS: 00:00 - Intro 00:51 - Presented By FanDuel 01:18 - Tyler Kolek Has Arrived! 01:50 - Tyler Kolek Delivers CHRISTMAS DAY Special! 02:24 - Game Winning Block By Kolek! 02:55 - Kolek Highlights V Cavs 03:54 - Tylek Kolek WENT OFF In That Fourth Quarter 07:02 - Mike Brown CHALLENGES Tyler Kolek 09:21 - Kolek Credits Brown For Recent Play & Development 11:58 - FanDuel UPDATED Odds For Winner Of NBA Finals 14:31 - Mike Brown HOLDING PLAYERS Accountable 16:01 - Tyler Kolek Gearing Up To Deliver ANOTHER Impressive Performance LISTEN NOW TO GET YOUR KNICKS FIX! Catch the latest special interviews, shorts, fan interactions, and more by following the show! Don't forget to turn on notifications so you don't miss another episode! Rather Watch the latest Knicks Recap episode? Catch us on YouTube here: https://www.youtube.com/@TheKnicksRecap Follow The Knicks Recap on all social media platforms! Twitter: https://twitter.com/TheKnicksRecap Instagram: https://www.instagram.com/TheKnicksRecap/ Reddit: https://www.reddit.com/u/TheKnicksRecap?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button Facebook: https://www.facebook.com/TheKnicksRecap/ Rather Listen to The Knicks Recap on a different platform? Catch us on ALL of your favorite streaming platforms: Apple Podcast: https://apple.co/3SKSl8o Spotify: https://spoti.fi/3QrEfr6 iHeart Radio: https://www.iheart.com/podcast/269-the-knicks-recap-a-new-yor-100895112/ Amazon Music: https://amzn.to/3QoZrOd Other Pod Channels: https://anchor.fm/the-knicks-recap Grab our MERCH featuring some of the graphics you've seen us create to take your Knicks fandom to the NEXT LEVEL: MAIN STORE: https://theknicksrecap.myspreadshop.com/ CashApp: $TheKnicksRecap Have a comment about the show, an interview, or a graphic idea? Reach out to The Knicks Recap on ALL SOCIAL MEDIA PLATFORMS! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
The Knicks are playing on a different level under Mike Brown! Also, Jordan has a problem with Jake's jacket, we get to Pro Picks, & Plays of the Week! Learn more about your ad choices. Visit podcastchoices.com/adchoices
It's a Christmas miracle at Madison Square Garden! Pat Boyle joins the show to explain why he never doubts Jalen Brunson, even when the Knicks are down. The morning's biggest headlines, including Mike Brown's MVP campaign for Brunson and a wild finish in Denver that saw the Broncos topple the Chiefs' third-string QB.
Jerry and CLo kick off the day-after-Christmas show with a deep dive into the Knicks' comeback win over the Cavs. The guys break down the "special buzz" at the Garden, the team's incredible depth, and why it's "Finals or bust" for this roster. Plus, Pat Boyle's update gifts us with Mike Brown's Jalen Brunson MVP campaign, and the Broncos stunning the Chiefs. We wrap things up with Jerry's "bird's-eye view" struggles calling the Commanders game through binoculars.
En échec aux Knicks, Guerschon Yabusele a-t-il encore un avenir sous les ordres de Mike Brown ? Un trade serait-il envisageable dès la trade deadline et surtout, doit-il réfléchir à un retour en Europe ?Jacques Monclar, Rémi Reverchon, Mary Patrux, Xavier Vaution, Fred Weis et Chris Singleton décryptent l'actualité de la NBA dans le Podcast NBA Extra, présenté par Nicolas Sarnak et Baptiste Denis.En complément de l'émission lancée en 2012, beIN SPORTS a créé, avec ce podcast, un nouveau format pour revenir en profondeur sur la ligue nord-américaine de basketball. Chaque semaine, les membres de l'émission débattent autour de trois thèmes majeurs, qui font l'actualité de la NBA.Un podcast à retrouver aussi sur Youtube : https://tinyurl.com/y4sabkns Hébergé par Audion. Visitez https://www.audion.fm/fr/privacy-policy pour plus d'informations.
We got a Brunson masterclass at MSG! He scored 47 points for a career high in that building. The Knicks withstand a tough grind against the Heat (always is), adjust defensively, and win it with shot-making and execution late. Mike Brown's rotations, and the Knicks halfcourt pace are showing real progress, plus a textbook fourth quarter sequence that explains why getting into offense early matters.0:00 Intro0:25 Recap & Thoughts5:52 Bing Bong Game Ball (Starters): Brunson14:54 Youths Keep Showing Promise18:02 Blueprint In Action23:01 Bing Bong Game Ball (Reserves): Kolek25:18 Stay Connected With Us!26:22 Up Next28:19 Trivia29:00 Outro*SUPPORT THE POD*https://account.venmo.com/u/Robert-Carbone-Jr-28Audio
Logan Murdock and Raja Bell are back with another edition of Real Ones, and they discuss the orange and blue skies everywhere following the Knicks' victory in the NBA cup. Can the Knicks make a run at the Eastern Conference title and possibly a championship? How did new coach Mike Brown change this team's playing style after how Tom Thibodeau ran things? Dillon Brooks had another controversial moment on Thursday night when he committed a flagrant foul against Steph Curry. But was it as bad as people made it seem? Should the NBA change the location of the NBA Cup final? Plus, Real One of the Week! (0:00:00) I ntro (0:20) Knicks Discussion (2:46) FanDuel ad break (20:55) FanDuel ad break (21:42) Amazon Prime ad break (22:16) Dillon Brooks's flagrant foul against Steph Curry (33:55) Should the NBA Cup move to Cameron Indoor Stadium? (44:38) Real One of the Week Hosts: Logan Murdock and Raja BellProducers: Victoria Valencia and Clifford AugustinAdditional Production Support: Ben Cruz and Conor Nevins Hit the mailbag! realonesmailbag@gmail.com The Ringer is committed to responsible gaming. Please check out rg-help.com to find out more, or listen to the end of the episode for additional details. Shopping. Streaming. Celebrating. It's on Prime. Learn more about your ad choices. Visit podcastchoices.com/adchoices
On this episode, Bob Ryan and Gary Tanguay react to the Knicks' NBA Cup win and their decision not to raise a banner at Madison Square Garden. They also discuss why having a competitive team in New York is good for the league, Mike Brown's first season as Knicks head coach, and where MSG ranks among the country's best atmospheres. Bob and Gary also talk Celtics, reacting to Brad Stevens' comments about Jayson Tatum's potential return, and what this team can achieve without him. Bob closes with a history lesson for Celtics fans as he ranks Larry Bird's top five games. The Bob Ryan & Jeff Goodman NBA Podcast is Powered by:
We dive into the fallout from the Seahawks' wild overtime stunner against the Rams, including the controversial two-point conversion that has FanDuel reshuffling Super Bowl odds. Jerry's final update brings the sounds of a short-handed Knicks team grinding out a win in Indy, plus Mike Valenti's critique of Mike Brown. We'll also hear from a defiant JJ McCarthy and Sam Darnold, address Puka Nacua's headline-making comments, and revisit a classic Boomer "Moment of the Day" before locking in our NFL Week 16 picks.
First, Matthew Tynan and Andrew Claudio take a look back at Spurs-Knicks after what was an excellent NBA Cup tournament. Then, they dive into what's different about New York with former San Antonio assistant Mike Brown now in charge. After the break, Tynan outlines highlights the Spurs' struggles once the game turned into a halfcourt affair down the stretch -- something they will have to address ahead of postseason play. And finally, after 12 games without him, San Antonio's offense still needs to adjust to Victor Wembanyama's return. You can check out more of Andrew's work and the rest of the Knicks Film Room folks over on YouTube and wherever you get podcasts. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Mason is joined by Andy Kamenetzky today in the studio! Is the NBA Cup working? The guys think the NBA Cup has been successful so far. Should the Knicks be forced to raise the NBA Cup banner? Take a listen to Mike Brown talking about Jalen Brunson. Who are the current top runners for NBA MVP? What award show is moving from cable to YouTube? Pepe Mantilla joins the guys in the studio today! Ice Breakers! Learn more about your ad choices. Visit podcastchoices.com/adchoices
Ken Carman and Anthony Lima take you through what you may have missed About Last Night!
On today’s episode, Jason discusses what he believes is the ideal landing spot for the Notre Dame running back Jeremiyah Love at the top of the upcoming NFL Draft in 2026, what we learned about head coach Mike Brown in the New York Knicks’ NBA Cup championship game victory, why it feels like Victor Wembanyama and the San Antonio Spurs are a trade or two away from being legitimate NBA championship contenders, and much more! #FSR Follow Jason on Twitter and Instagram. Click here to subscribe, rate and review all of the latest Straight Fire with Jason McIntyre podcasts!See omnystudio.com/listener for privacy information.
Do the Knicks need more to win the NBA championship? Audio Files featuring Mike Brown, Karl-Anthony Towns, Jalen Brunson, Adam Schefter, and more Adam Schefter. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Bengals news: Paul Dehner Jr.'s recent reporting suggests that, even after missing the playoffs for a third straight season and finishing with a 4-10 record, the Bengals are unlikely to make sweeping changes at the top of the football operations or coaching hierarchy. Internally, both Duke Tobin and Zac Taylor are expected to remain with the team heading into the 2026 season rather than being dismissed. A key reason for this continuity is Tobin's deeply rooted relationship with Bengals ownership. Dehner notes that Tobin—officially titled Director of Player Personnel but functioning as the de facto general manager—is regarded almost as part of the family by owner Mike Brown and the broader leadership structure. Because of this, ownership reportedly has no internal inclination to fire Tobin, even amid external pressure and fan frustration. Taylor's situation is similar in that his contractual status strongly favors retention. Dehner explains that Taylor is under contract through the 2027 season due to an additional extension that was not widely publicized at the time. Because the Bengals rarely fire head coaches with multiple years left on their deals, and given Taylor's history leading the team to a Super Bowl and consecutive AFC Championship Games earlier in his tenure, his job is viewed as relatively secure. In short, Dehner's reporting paints a picture of ownership favoring stability and loyalty over dramatic change, even in the face of poor on-field results and vocal calls from the fan base for a reset. Both Tobin and Taylor are therefore expected to stay put for the foreseeable future. Music from #InAudio: https://inaudio.org/ Track Name Holy (Trap). Music from #InAudio: https://inaudio.org/ Track Name Exercise (Rock). #Bengals #NFL #TheStoneShieldsShow
Jonathan Macri of Knicks Film School joins Combo's Court for a wide-ranging conversation about the New York Knicks' championship chances, the upcoming NBA Cup final, and the current state of the NBA. Jonathan breaks down why Jalen Brunson means so much to the Knicks and Grades Kat's season thus far. The conversation expands into bigger league questions — who should be untouchable in a Giannis trade, how Victor Wembanyama fits into NBA history, whether Jokic belongs in the GOAT conversation, and why every generation of basketball players keeps getting better. They also dive into coaching adjustments under Mike Brown, Josh Hart's impact, the evolving style of play, officiating debates, and whether the Knicks truly have a championship ceiling this season! USE CODE COMBO ON PRIZEPICKS! Sign up on PrizePicks using the promo code “Combo.” Make a deposit of $5 or more and receive $50 instantly here: prizepicks.onelink.me/ivHR/COMBO Support the show: Cash App $CombosCourt | Venmo @CombosCourt Drop a review wherever you listen! FOLLOW COMBO: YouTube: COMBO TV IG: @onetwocombo X (Twitter): @itsonetwocombo Podcast: Combo's Court on Apple, Spotify, and all podcast platforms
© 2020-2026 Ivy Podcast Discovery LLC
