Podcast appearances and mentions of mike van

"Probleemgedrag is ook een oplossing" Denk jij dat ‘probleemgedrag' alleen maar lastig is? Zet je schrap, want deze aflevering draait alles om! In gesprek met Mascha Struijk legt Mike van der Velde (Wij zijn Broer) uit waarom probleemgedrag óók een oplossing kan zijn. En waarom juist dát besef je de sleutel in handen geeft als professional en mens. Je hoort hoe werken van mens tot mens, mét je eigen verhaal jongeren niet alleen raakt, maar écht verder helpt. Systemen maken het vaak ingewikkeld, maar de kracht van echte verbinding snapt iedere jongere – als jij het aandurft. Je hoeft geen superheld te zijn om verschil te maken. Durf te verbinden. Durf eerlijk te zijn. Want het kan wél anders. En de eerste stap? Die begint bij jou. Luister de Professional vanuit je hart Podcast via je eigen podcastapp, YouTube, Spotify, of de website. Stuur m vooral door naar iemand anders die m ook moet horen! Leuk als je laat weten wat jou heeft geraakt. *Dit is een podcast in de kracht van herhaling, eerder verschenen in 2020* #professionalvanuitjehart  #wijzijnbroer #jeugdzorg #verbinding #probleemgedragisookeenoplossing

Home-churned butter: Prep time: 5 minutes Serves: 400g 1 ltr cream 1 tsp fine salt 1 tsp flaky salt Clean tea towel or Chux cloth Place the cream and fine salt into a bowl of a bench top mixer with a whisk attachment. Whisk for 2 minutes on a medium beat. The cream will slowly harden up and start to turn yellow. Stop the mixer and push the cream back down into the centre. Remix on medium speed for another 3 minutes, what you are looking for is the fat of the cream to totally separate and become solid. Turn off when you have a very clear separation. Remove the solid butter and squeeze out any excess buttermilk. Add the flaky salt, mix and you're done. LISTEN ABOVESee omnystudio.com/listener for privacy information.

On the Sunday Session with Francesca Rudkin Full Show Podcast for Sunday 27 July 2025, Dame Harriet Walter has taken on her toughest role yet, she tells Francesca what it was like to take on Margaret Thatcher and why her she's nothing like the iron lady. Dr Timoti Te Moke shares his inspirational story from child abuse and prison to junior doctor at 56. Francesca questions whether the Government has got its priorities right with electoral law changes. And is making your own butter cheaper? Mike Van de Elzen has looked into whether whipping up your own is worth the effort. Get the Sunday Session with Francesca Rudkin Full Show Podcast every Sunday on iHeartRadio, or wherever you get your podcasts. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Dry rubbed lamb ribs with quick chilli sauce Cook time: 30 minutes Prep time: 20 minutes Serves: 6 600g lamb spare ribs 5 star anise 1 tbsp salt 5 bay leaves 2 tbsp Dijon mustard 5 tbsp house rub Mike's house rub 1 tbsp each mustard, cumin, coriander seeds, toasted and crushed 1 tbsp mustard powder 1 tbsp garlic powder 2 tbsp sea salt 1 tbsp smoked paprika 1 tbsp dried mixed herbs 2 tbsp brown sugar ½ tsp cayenne pepper Quick chili sauce 2 red chili, deseeded and chopped pinch of allspice 1 can whole peeled tomatoes 3 Tbsp cider vinegar 1 Tbsp honey ¼ tsp ground allspice pinch salt Preheat oven to 190*c or BBQ. Place ribs, star anise, salt, bay leaves and peppercorns in a large pot and bring up to the boil, reduce the heat and simmer for 20 minutes. Drain well and turn ribs out onto a tray. Rub ribs with Dijon mustard and sprinkle dry rub over. Roast or place into BBQ for 30 minutes to hot smoke. Arrange ribs onto a large serving dish either whole or cut into fingers and spoon over chili sauce For Mike's house rub, mix all the ingredients together. Store in a airtight container For the chili sauce, place all the ingredients into a blender and blend until smooth. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Season 5 of Eat Well for Less hosted by Mike and Ganesh Raj, starts tomorrow on TVNZ and TVNZ+, and is this season the most timely of them all? Mike's website – goodfromscratch.co.nzSee omnystudio.com/listener for privacy information.

Clint Scott and Dr. Taylor Beadles discuss some of the Anonymous BIG 12 Head Coach quotes towards the Texas Tech Football program regarding their NIL, some of Mike Van Gundy's thoughts on the Transfer portal as well as NIL, Play of the Day highlights the start of the Silver Boot series between the Texas Rangers and the Houston Astros, Oklahoma State not using NIL in the Transfer portal until this previous year, On 3 article anonymous BIG 12 coaches vote on who will be in the BIG 12 championship. 

Three-cheese French quiche Cook time: 30 minutes Prep time: 10 minutes Serves: 6 people 2 sheets savoury pastry 6 eggs 1 cup cream Salt and pepper Cheeses cut into small dice. These can any three you wish to choose or better still use up. Camembert Gorgonzola Tasty cheese Preheat oven to 180*C. Grease a 26cm flan or quiche tin. Take the pastry and line the base of the tart. The tart will be bigger than the pastry so join the two pieces of pastry together to make a big enough piece. Lay over some grease proof paper and press into the corners. Fill the tart with some baking beads, chickpeas or similar and blind bake for 20 minutes. Removing the beads and paper and allow to cool after this time. Make up the filling mixture by beating the eggs and the cream, then season, easy! Pour the mixture into the tart cases and then sprinkle over the cheeses. Place into the oven for a further 30 minutes. Serve hot, warm or cold. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Carrot cupcakes Ingredients 1 tsp baking powder ¾ cup plain flour 1 tsp cinnamon 1 tsp baking soda ½ cup raw sugar 2 free range eggs ½ cup vegetable oil 2 cups grated carrots ½ cup chopped nuts (can be walnuts or hazelnuts). 2 tbsp raisins 2 tbsp of decoration Icing Juice of 1 lemon 1 tbsp butter, softened 100g cream cheese, softened ½ cup icing sugar, sifted Method Preheat oven to 190*C. Combine all dry ingredients in a large bowl. Add eggs and oil and mix until just combined. Fold in carrots, nuts and raisins. Divide mix evenly between lightly greased cupcake moulds or muffin tins. Bake for 20-25 minutes. Allow to cool in tin for 5 minutes then turn out onto wire racks. Ice when completely cool, and decorate with anything - light silverballs, sunflower seeds, coconut or shaved chocolate. For the icing Beat together lemon juice, cream cheese and butter. Add sugar and continue to beat until smooth.See omnystudio.com/listener for privacy information.

Brussel sprouts with bacon and parmesan bake Cook time: 5 minutes Prep time: 5 minutes Serves: 4 12 brussels sprouts, stalks removed 4 rashers of streaky bacon, roughly chopped 1 cup finely grated parmesan 1 tbsp sunflower oil Flaky salt and cracked pepper Pre-heat a oven to 180*c Cut stalks off brussels sprouts and cut each brussel into 1/2. Bring a pot of salted water to the boil and blanch them for 1 minute and refresh in iced water to halt cooking. Heat the sunflower oil in a pan and sauté bacon for 3-4 minutes. Add sprouts in the last 30 seconds, season and transfer to a roasting tray. Sprinkle over the parmesan and bake for 25 minutes. Serve straight from the oven. LISTEN ABOVESee omnystudio.com/listener for privacy information.

MILL – De afgesproken verdeling van sociale huurwoningen, betaalbare koop en vrije sector komt in de praktijk niet van de grond. Dat zegt fractievoorzitter Mike van Diemen van GroenLinks/PvdA in Regelkevers, het politieke radioprogramma op Omroep Land van Cuijk. Volgens hem worden de doelstellingen voor sociale woningbouw bij lange na niet gehaald.

Lamb shoulder with chermoula Cook time: 3 hours Prep time: 5 minutes Serves: 6 1 lamb shoulder Chermoula 2 lemons, juiced 1 onion, peeled and diced 10 cloves garlic, peeled and crushed 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp garam masala 2 tsp turmeric, ground or fresh 1 tsp chili powder 1 tsp smoked paprika 1 cup fresh coriander leaves 1 cup parsley leaves 2 tbsp oil 1 tbsp flaky salt Place all the chermoula ingredients into to a processor and blitz until smooth. Place the chermoula into a plastic bag along with the lamb shoulder. Close the bag up tight making sure all the lamb is well coated. Place into the fridge for a few hours or over night if you have the time. Preheat the oven to 220*c and place a large roasting tray into it to heat for 5 minutes. Remove the lamb from the bag and pull out the tray from the oven. Pour in the oil and carefully place the lamb into roasting tray. Place the lamb into the oven and cook for 10 minutes on one side before turning for another 10 minutes. Turn the oven down to 150*c and bake for 60 minutes. Remove from the oven and cover with tinfoil to rest for 30 minutes before serving. I would serve the lamb with roasted kumara, sauteed greens and chili sauce. LISTEN ABOVESee omnystudio.com/listener for privacy information.

WMAL GUEST: MIKE VAN METER (Candidate for U.S. House of Representatives, VA-11) on Why He's Running WEBSITE: VanMeterForVirginia.com SOCIAL MEDIA: X.com/VanMeterForVA Where to find more about WMAL's morning show: Follow Podcasts on Apple, Audible and Spotify Follow WMAL's "O'Connor and Company" on X: @WMALDC, @LarryOConnor, @JGunlock, @PatricePinkfile, and @HeatherHunterDC Facebook: WMALDC and Larry O'Connor Instagram: WMALDC Website: WMAL.com/OConnor-Company Episode: Thursday, June 12, 2025 / 6 AM HourSee omnystudio.com/listener for privacy information.

In the 6 AM hour, Larry O’Connor and Cassie Smedile discussed: FOX NEWS: Embattled DNC vice chair decides not to run after diversity re-vote called NY TIMES: Is Stefanik Running? She Attacks Hochul as ‘Worst Governor’ WMAL GUEST: MIKE VAN METER (U.S. House Candidate, VA-11) PEOPLE: Meghan Markle's upcoming appearance at LA museum gala postponed amid immigration protests Where to find more about WMAL's morning show: Follow Podcasts on Apple, Audible and Spotify Follow WMAL's "O'Connor and Company" on X: @WMALDC, @LarryOConnor, @JGunlock, @PatricePinkfile, and @HeatherHunterDC Facebook: WMALDC and Larry O'Connor Instagram: WMALDC Website: WMAL.com/OConnor-Company Episode: Thursday, June 12, 2025 / 6 AM HourSee omnystudio.com/listener for privacy information.

Show Notes – The Fortified Life Podcast with Jason DavisEpisode Title: Restoring Biblical Masculinity with Mike Van Pelt (MVP)Guest: Mike Van Pelt – Founder of True Man Life Coaching, Author, Host of The True Man PodcastAir Date: JUNE 11, 2025Host: Jason Davis, aka “Mr. Fortify”

Sauteed broccoli with white cabbage and chili garlic butter Cook time: 5 minutes Prep time: 10 minutes Serves: 6 1/2 large white cabbage, cut into small wedges 10 heads sprouting broccoli 150 gm butter cracked pepper 1/4 cup curly parsley 1 red chili 2 cloves garlic sea salt 2 tbsp sunflower oil 1 lemon 1 cup fresh coriander Bring a large pot of water to the boil and season with a good amount of salt. Place the broccoli in the boiling water and leave for 10 seconds before removing and dropping in iced water as quickly as you can to stop the cooking. Make up the butter by crushing the garlic cloves and chili down to a paste and add to the softened butter, along with the chopped curly parsley, sea salt and cracked pepper. Set aside. Pre-heat a cast iron pan and break the cabbage up into smaller pieces and sauté in a touch of oil until slightly coloured, add a tbsp of water to help the steaming. Once just cooked, place into a large bowl and repeat until all the cabbage is sauteed. Finally add a touch more oil and add in the broccoli heads, sauté and add the butter to the bowl and toss until well coated. Then spoon over the cabbage. Squeeze the juice of the lemon over the top and finish with the fresh coriander. Serve straight away. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Welcome to your weekly dose of true HedKandi Anthems!  We bring you the ultimate selection of house music, vocal house, nu-disco, funky house, and the occasional chill-out track every week! Follow us on social media: https://www.facebook.com/hedkandi https://www.instagram.com/hedkandi/ Join our community: https://www.facebook.com/groups/hedkandigroup   TRACKLIST ⤵ HOUR 1 00:00:00 Jonk & Spook - The Flow (Extended Mix) 00:04:29 Brock Edwards, Patrick Meeks - Way Ya Movin (Original Mix) 00:09:58 Mr Jay, Jesse James - Burnin Up (Extended Mix) 00:13:51 Stereosoulz - Wanna Feel it (Original Mix) 00:19:17 Intrallazzi, Hector Romero, The Cube Guys - Pik Nik (The Cube Guys & Hector Romero Original Edit) 00:25:41 The Shapeshifters, Tripolism - Lola's Theme (Tripolism Extended Remix) 00:32:05 Sentinel Groove - Make Love ! (Original Mix) 00:36:57 DJ Gregory, Africanism, Baron (FR) - Block Party (Baron Extended Remix) 00:41:21 The Good Men, THEMBA (SA), Khenya (IBZ) - Give It Up (Extended Mix) 00:47:44 Supersavage - Feel it (Original Mix) 00:51:33 LoLo Knows - Higher Place 00:55:25 David Penn, Mason, Erire - Dusk Till Dawn (Extended Mix) HOUR 2 01:00:00 Earth n Days - Gonna Do (Extended Mix) 01:04:44 Daniel Dash, Early 90s, Used Disco - Going Back To The Old School (Extended Mix) 01:09:36 Low Steppa & Capri - Got The Funk (Extended) 01:16:27 Stephan M - On The Ground (Original Mix) 01:21:53 Chris Lake, Odd Mob, Abel Balder - Ease My Mind (Odd Mob Extended Remix) 01:27:00 ATFC, Lisa Millett, Clüb De Combat - Bad Habit (Clüb De Combat Extended Remix) 01:32:49 Richard Grey - Remember Me 01:37:56 Ralphi Rosario, Saliva Commandos - DE LA CRUZ 01:43:19 Mobin Master - Get Your Hands Up (Extended Mix) 01:47:16 Calvin Harris, Clementine Douglas - Blessings (Original Mix) 01:51:06 TwoSlice - Back Again (Original Mix) 01:55:59 David Guetta, Sia - Beautiful People (Miss Monique Extended Remix)

Mike's Moroccan beef family pie COOK TIME: 40 minutes PREP TIME: 40 minutes SERVES: makes 1 bid pie 500gm diced beef 1 onion, peeled and sliced 6 cloves garlic, peeled and smashed 1 tbsp fennel seeds 1 tbsp paprika 1 red chili 500ml beef stock 1 tbsp tomato puree Sea salt sunflower oil 4 tbsp arrowroot 1 can chickpeas, drained 1 pkt flaky pastry, cut to size. 1 bottom & 1 top 1 egg, lightly beaten Preheat your oven to 180*c Start by placing the fennel seeds onto a tray and toast in the oven for 10 minutes or until fragrant. Heat a large cast iron pan and start to sauté the onions in a tbsp of oil ,then add in the garlic followed by the beef. Continue to cook on high until the beef starts to colour. Add in the fennel seeds, paprika, chili and sauté for another minute before adding in the tomato paste and beef stock. Lower the heat and simmer for 30 minutes or until the beef is tender. Check the seasoning and add in the chickpeas and turn off. Once cool slightly remove one cup of the braising liquid and mix with the arrowroot. Bring the beef mix back up to heat and mix in the arrowroot slurry. The beef mix will thicken quickly and then turn off. Take a family pie cooking dish or aluminium tray and lightly spray the inside, line the bottom with pastry and spoon in the meat. Brush the topside of the pastry with egg wash and then finish with the lid, press down and brush the top with the egg wash. Cook for 40 minutes or until golden brown. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Lisa Seigies, president and CEO of Variety Wholesalers, which purchased Big Lots after it filed for bankruptcy last year, speaks to "CBS Mornings" about reopening stores and the impact of President Trump's tariffs."CBS Sunday Morning" correspondent David Pogue says he was the only non-space journalist invited to interview Elon Musk on Tuesday ahead of SpaceX's ninth test flight of the Super Heavy-Starship rocket. Pogue says Musk initially said "we're going to stick to talking about spaceships" before he began discussing the Trump administration. Watch more of Pogue's interview with Musk this Sunday, only on "CBS Sunday Morning." Defense lawyers for Karen Read will present their case after the prosecution rested in the retrial on Thursday. Read is accused of hitting John O'Keefe — her boyfriend and a Boston police officer — with her car in 2022, and leaving him to die. Dr. Sue Varma joins "CBS Mornings" to share insights from her new book, "Practical Optimism," where she encourages people to reflect on what they've already accomplished in life. The "reverse bucket list" can help build gratitude and emotional resilience. As part of AAPI Heritage Month, Mike Van, the first Vietnamese-American CEO of Billboard, joins "CBS Mornings" to reflect on his passion for music, culture, and representation. He is one of this year's honorees on Gold House's influential A100 list. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Welcome to your weekly dose of true HedKandi Anthems!  We bring you the ultimate selection of house music, vocal house, nu-disco, funky house, and the occasional chill-out track every week! Follow us on social media: https://www.facebook.com/hedkandi https://www.instagram.com/hedkandi/ Join our community: https://www.facebook.com/groups/hedkandigroup   TRACKLIST ⤵ HOUR 1 00:00:00 Kimchii - Do You Ever 00:04:33 Woolfy vs Projections - Seeds 00:10:43 Prep & Eddie Chacon - Call It (Turbotito Remix) 00:15:44 Bill Withers - Lovely Day (Sgt Slick ReCut) 00:20:35 Laliberté, Hannes Bieger - Can't Stop Me Now feat The Frog Collective 00:27:55 Ralphi Rosario, Eric Kupper - TAKE ME UP 00:31:31 Saison featuring Natalie Maddix & E-Man - Find Myself (Extended Mix) 00:37:00 Antonello Ferrari feat Sulene Fleming - Music of Life - Michael Gray Extended Mix 00:42:30 Mirko & Meex - Ain't Right (Extended Mix) 00:47:27 Revival House Project & Kathy Brown & GeO Gospel Choir - Your Love Keeps Lifting Me Higher (Soul Avengerz Remix) Club [Revival Records] 00:52:00 Todd Terry & Trimtone - Fire In The House (Todd Terry Remix) 00:55:56 David Morales - Solid State (Original Mix) HOUR 2 01:00:00 DJ Meme - Saudade 01:07:41 Yooks, Ellis Aaron - Do it For The Soul (Original Mix) 01:12:48 Reverendos Of Soul, Sheree Hicks, Micky More & Andy Tee - Wasted Time (Micky More & Andy Tee Extended Mix) 01:18:59 Doug Willis & Mike Dunn - Luv 2 Dance (Extended Mix) 01:24:11 Mark Lower & Dyanna Fearon - Endlessly (Extended Mix) 01:27:57 The Reflex - Weekend (Extended Mix) 01:33:30 MASTERS AT WORK ft. India - I Can't Get No Sleep (Peverell re-work) 01:38:22 DAVID NOVACEK & GEORGE COOPER - BAILA (SUGARSTARR REMIX) 01:42:12 Low Steppa & Capri - Got The Funk (Extended) 01:48:06 WEISS & Louise Marshall - Promises (Extended Mix) 01:52:02 The Good Men, THEMBA (SA), Khenya (IBZ) - Give It Up (Extended Mix) 01:55:18 ATFC ft Lisa Millett - Bad Habit (Club De Combat Remix)

Roasted cauliflower with Cafe de Paris butter Cook time: 5 minutes Prep time: 15 minutes Serves: 6 300 gm soft unsalted butter 1 tbsp tomato ketchup 1 tbsp dijon mustard 1 tbsp capers, chopped 1/2 cup shallots or onions, finely diced 1 tbsp Italian parsley, finely chopped 1 tbsp thyme leaves, lightly chopped 2 cloves garlic, peeled and smashed 6 anchovy fillets, finely chopped 1 tbsp brandy 1 tsp worcestershire sauce 1 tsp sweet paprika 1 tsp curry powder Pinch of cayenne pepper Juice of 1 lemon 1-1½ tsp salt 1-2 heads cauliflower, cut into florets Using a large mixing bowl combine all the ingredients (apart from the cauliflower) together and mix well. Roll into 5cm thick cylinder rolls using greaseproof paper to form the roll and then wrap tightly in clingfilm. Store in fridge. Bring a large pot of salted water to the boil and drop in the cauliflower florets, cook for 2 minutes before draining. Heat a cast iron or large frypan and drop in the cauliflower in smaller batches. maybe a ¼ cauliflower at a time. Add in 2 tbsp of café de paris butter and toss. Repeat until all the cauliflower has been sauteed. This is done quickly as you don't lose the flavours of the butter Serve. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Bongani Bingwa speaks with acclaimed playwright Mike van Graan about The Good White, his provocative new production now showing at The Market Theatre. Set against the backdrop of the #FeesMustFall protests, the play explores race, privilege, and the shifting landscape of allyship through the story of a once-revolutionary white professor who becomes the symbol of the very system today’s youth are challenging. 702 Breakfast with Bongani Bingwa is broadcast on 702, a Johannesburg based talk radio station. Bongani makes sense of the news, interviews the key newsmakers of the day, and holds those in power to account on your behalf. The team bring you all you need to know to start your day Thank you for listening to a podcast from 702 Breakfast with Bongani Bingwa Listen live on Primedia+ weekdays from 06:00 and 09:00 (SA Time) to Breakfast with Bongani Bingwa broadcast on 702: https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/36edSLV or find all the catch-up podcasts here https://buff.ly/zEcM35T Subscribe to the 702 Daily and Weekly Newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

Palak paneer curry Cook time: 10 minutes Prep time: 10 minutes Serves: 6 1kg spinach paste 500gm paneer 1 onion diced finely 2 tbsp sunflower oil 4 cloves garlic, peeled and crushed 1 tsp finely grated ginger 2 finely diced tomatoes (or ½ can chopped tomatoes) 1 tbsp cumin seeds ½ cup cream or coconut cream for dairy free 1 ½ tsp garam masala ¼ tsp turmeric Chilli to taste Salt to taste Start by making the fresh spinach paste. Remove the large stalks from the spinach and drop into a large pot of boiling salted water. Leave for 30 seconds before removing and placing into iced water to stop cooling. Place the spinach into a food processor and blend with a pinch of salt until it turns into a paste. Add a touch of hot blanching water if required. Now make up the Palak Paneer: Heat oil and add cumin seeds, fry till it sizzles and pops. Add chopped garlic and let it fry till raw smell goes and it is light brown. Add onions and fry till light brown, then add ginger and fry till raw smell goes. Add tomatoes and cook it till oil separates. Add salt, chili, turmeric, add spinach paste and cook for 2 mins. Then add cream and paneer and cook for 5 mins. Add garam masala. Serve with a naan and rice. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Autumn veggie soup with lemon garlic bread Cook time: 30 minutes Prep time: 15 Serves: 6 2 tbsp sunflower oil 1 medium onion, chopped 4 cloves garlic, peeled and smashed 3 carrots, peeled and diced 1 cup chopped celery 4 bay leaves 400gm can whole peeled tomatoes 400gm can cannellini beans, drained 1 ltr water & 1 stock cube ½ tsp toasted fennel seeds 5 large spinach leaves, destalked and roughly chopped 1/2 cup kalamata olives Old parmesan rind if you have one Lemon garlic bread 6 ciabatta rolls 150 gm unsalted butter 4 tbsp chopped parsley 3 cloves garlic, crushed Zest and juice of one small lemon Flaky salt and pepper Heat the oil in a large soup pot or casserole. Add chopped onion and garlic and sauté until translucent. Add carrot, celery and bay leaves. Continues to sauté for another minute before adding in the tomatoes, drained beans, fennel seeds, water, stock cube and Parmesan rind. Simmer for 20 minutes before adding olives when you want to serve. Super fast and really easy. Whilst your waiting, make up the butter. Turn the oven on to 180*c Combine the soft butter to the rest of the ingredient and season with flaky salt and pepper. Make a couple of cuts in the top of the rolls and fill with butter. You can choose to wrap the rolls in tin foil or simply place onto a baking tray and bake for 10 minutes Serve soup with warmed lemon garlic rolls. LISTEN ABOVESee omnystudio.com/listener for privacy information.

This is the FULL STORY they didn't want you to hear. Mike Van Wyck breaks his silence on the gym altercation that went viral — the truth behind the infamous push, police charges, social media takedowns, and the influencer who weaponized victimhood for clout. From bodyguards in gyms to faking injuries for sympathy, Mike exposes how online fitness beefs have become a dirty game of manipulation and cancel culture. This episode is raw, unfiltered, and brutally honest. Watch before it gets taken down.This episode is brought to you by BetterHelp. Give online therapy a try at https://betterhelp.com/BUYHAPPINESS and get on your way to being your best self.SHOP NEW MBH MERCH:https://mbhtv.com/collections/mbh-merchandiseSUBSCRIBE TO MBH SNAPCHAT: https://www.snapchat.com/p/58f66f01-5acf-4d09-a4ca-652bad95554a/574335458732032?sender_web_id=e8418f1d-2254-4c91-a0d9-3278c358f8c0&device_type=desktop&is_copy_url=true&sender_web_id=dcbaff02-b98c-428b-a67e-9fe64ca75e30&device_type=desktop&is_copy_url=trueSUBSCRIBE HERE: https://www.youtube.com/channel/UCcQijWgy0S1vyfPm_BhYNPwLISTEN ON:APPLE: https://podcasts.apple.com/ca/podcast/money-buys-happiness/id1513827461SPOTIFY: https://open.spotify.com/show/4DzyFZDvEHVT8ArGusePGs?si=38129137034440ecHOSTS INSTAGRAM:ERNESTO: https://www.instagram.com/Ernestogaita/ANTHONY: https://www.instagram.com/AnthonysorellaPODCAST: https://www.instagram.com/moneybuyshappinessGUEST: Mike: https://www.instagram.com/bigmikevanwyckk/TIMESTAMPS:00:00 – The Interview Starts With Tension05:00 – Mike Talks Surgeries, Pain & Recovery10:00 – Gym Altercation With Jeff Begins To Unfold15:00 – “I Don't Like You” – Mike Confronts Jeff20:00 – The Viral Push & What Actually Happened25:00 – Why Jeff Called The Police On Mike30:00 – Mike Gets Banned, Jeff Hires Bodyguards?!35:00 – Social Media Attacks, Lost Followers, & Bot Spam40:00 – Jeff's PR Spin & Fake Victim Narrative45:00 – Mike Reflects On Loyalty, Regret & Public Fallout50:00 – Fitness Industry Drama & Cancel Culture Exposed55:00 – Mike On Jeff, Closure, and Growth1:00:00 – The Fallout: Police, Lawyers & Public Backlash1:05:00 – Losing the Gym, Brand Attacks & Instagram Deletion1:10:00 – Jeff Nippard's Press Team & Viral Narrative Explained1:15:00 – The Fake Injury, CT Scans & Bodyguard Optics1:20:00 – Mental Toll, Death Threats & Career Sabotage1:25:00 – Betrayal From Friends & Unexpected Public Support1:30:00 – Inside the Fitness Industry's Toxic Drama Cycle1:35:00 – The Real Mike Van Wyck: Loyalty, Growth & Perspective1:40:00 – Final Word on Jeff Nippard & Life After the Storm

Nagi Maehashi, founder of popular food blog RecipeTin Eats, says influencer Brooke Bellamy's new cookbook ‘Bake with Brooki' plagiarised some recipes from her blog. Maehashi claimed Bellamy's book contained uncannily similar ingredients, quantities, and instructions for a caramel slice and baklava. Mike van de Elzen explained whether you could really claim ownership over a recipe. LISTEN ABOVESee omnystudio.com/listener for privacy information.

On the Sunday Session with Francesca Rudkin Full Show Podcast for Sunday 4 May 2025, critically acclaimed author and BAFTA winning screenwriter, David Nicholls on the fear he still gets when releasing a book. Ladi6 on the impact of losing her mum, new music and why she's turning towards helping others. Anthony Albanese has won the Australian election in a landslide, correspondent Murray Olds on what went wrong for the opposition Liberals and former New Zealand Minister Steven Joyce shares his thoughts on the shift in world politics away from MAGA style politics. Francesca reminisces about the days of school banking and Mike Van de Elzen weights in on the recipe stoush brewing over the Tasman between two popular food bloggers. Get the Sunday Session with Francesca Rudkin Full Show Podcast every Sunday on iHeartRadio, or wherever you get your podcasts. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Chicken Coq au Vin Cook time: 25 minutes Prep time: 30 minutes Serves: 6 6 large bone-in chicken thighs or legs 2 cups red wine 12 baby white onions, outer skin removed 2 tbsp sunflower oil Flaky salt and white pepper 200gm button mushrooms 6 rashers streaky bacon 1 cube chicken stock dissolved in 1 cup water ¼ cup chopped Italian parsley + extra for garnish 6 serves mashed potatoes Season chicken thighs with salt and pepper and marinate in red wine for at least two hours in the fridge. Preheat oven to 180*C. Place the baby onions and mushrooms into a large casserole dish, toss with oil, salt and pepper and roast until the onions are tender (about 10 minutes) Next heat a large cast iron pan and saute bacon till coloured. Remove bacon and chop into large pieces. Remove chicken thighs from marinade and brown in the pan with a touch of oil. Cook the chicken in batches to avoid stewing. Once coloured place the chicken into the casserole dish Cover with bacon, onions, mushrooms, red wine, stock and parsley. Cover with tinfoil and bake for 40 minutes. Remove tin foil and continue to cook for a further 25 minutes. To serve: spread a generous amount of parsnip mash on each plate. Spoon over the coq au vin and garnish with chopped Italian parsley. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Hot cross bread, butter & custard pudding 6 hot cross buns 4 eggs 500 ml cream 1/2 cup soft brown sugar 1 tsp vanilla paste 1 tbsp butter 1 tbsp icing sugar Vanilla custard 500 ml cream 500 ml milk 1 vanilla pod 200 gm sugar 5 egg yolks 80 gm cornflour Start by preheating your oven to 160*c Make up the custard by heating the cream and milk along with the vanilla bean which has been cut in half adding in the seeds and the pod. Place the egg yolks and sugar into a S/S bowl and carefully whisk in the hot cream, removing the vanilla pod at the end. Place the custard mix into a clean pot, adding in the cornflour. Continue to whisk and cook out the custard over a medium heat until thick and velvety. Take a 25cm casserole dish and lightly butter the inside. Cut the tops off the hot cross buns and butter them with the remaining butter and set aside. Cube the bottoms of the hot cross buns. Combine the cream, whole eggs, brown sugar and vanilla paste. Add in the cubed hot cross buns. Then pour into the roasting tray, Spoon over the custard (reserving some if you wish) then top with bun tops. Brush the tops with water and dust over the icing sugar. Bake for 40-45 minutes and allow to sit before eating. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Persimmon Tart Cook time: 25 minutes Prep time: 30 minutes Serves - 6 4 tbsp sugar 2 tbsp water 50g butter 4 persimmons, cut each into 8 wedges 2 sheets puff pastry Raspberry sorbet to serve Preheat oven to 190*C. Place sugar and water in a small heavy-based saucepan over high heat. Cook until sugar dissolves, then bring to the boil, stirring continuously. Add butter, melt and allow to bubble until the mix turns a light caramel colour, turn off. Remove leaves from persimmons and cut each one into 8 wedges. Fan out persimmon pieces over the caramel, leaving a 2-3cm gap around the edge. Stick the two puff pastry sheets together and cut into a circle the diameter of the top of the pan. Lay the pastry over the persimmon and press edges down so they touch the bottom of the pan, forming a seal. Place in oven and bake for 25 minutes. Remove from oven and place a large serving plate over the frying pan and carefully flip the tarte out onto the plate. Serve hot with a delicious raspberry sorbet (or alternatively with ice cream of your choice). LISTEN ABOVESee omnystudio.com/listener for privacy information.

Oma's apple tart Cook time: 45 minutes Prep time: 35 minutes Serves: 6 300g self raising flour, sifted 100g brown sugar 1 tsp vanilla paste Pinch of salt 150g butter 1 egg, beaten Plain flour for rolling Filling 1 cup raisins 3 tbsp brandy or sherry 4 tbsp warm water 4 apples Juice of ½ lemon 3 tbsp brown sugar ½ tsp cinnamon 1 tbsp icing sugar Pre-heat an oven to 180 degrees. Combine flour, sugar, vanilla and salt. Cut butter into small cubes and add to flour mix. Rub together until the mix starts to form fine breadcrumbs. Add beaten egg and continue to mix. Once dough is formed, remove from bowl and knead by hand to form a ball. Wrap in cling film and refrigerate for 10 minutes. Take 2/3 of the pastry, wrap and return rest to fridge. Using plenty of flour, roll out to 1cm thickness on a clean work surface. Lay the pastry over your floured rolling pin, and then gently lay it into a greased 20cm tart tin. Press gently into the tin and use any leftovers to patch rips or holes. Return to the fridge while you prepare the filling. Soak raisins in brandy and warm water for 10 minutes. Peel apples, then cut into thick slices around the core. Place into a large bowl with lemon juice, brown sugar and cinnamon. Drain raisins, add to apples and toss to coat. Drain the apple mix well before arranging apple mix inside. Roll out reserved pastry to at least same diameter as the tart and cut into 2-3 cm strips. Using a long palette knife, lift strips off work surface and lay over apple filling in a lattice pattern. Brush the pastry lattice with water and dust with icing sugar. Bake for 40 minutes, remove from oven and allow to cool slightly. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Making your own Passata 12 ripe tomatoes 2 sticks rosemary 10 cloves garlic, peeled and crushed slightly 1/2 tsp flaky salt 1 fresh chili, stalk removed and cut in half 1 tbsp honey Start by turn on your oven to 220*c Cut the tomatoes in half and lay onto a roasting tray, sprinkle over some flaky salt, smashed garlic, chili and rosemary. Drizzle with a little oil and fire into the oven to roast. Roast at for 30 minutes or until the tomatoes just start to collapse and colour. Remove and allow to cool, using a potato masher or stick blender to puree the tomatoes into a sauce. Now pass the sauce through a sieve to remove all the seeds and any skins. Place the sauce back into a pot and bring up to a simmer, skimming of any fat raising to the surface. Add honey and check the seasoning and its ready to bottle. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Parsnips in a soup with curry oil Cook time: 35 minutes Prep time: 20 minutes Serves: 6 1 kg parsnips, peeled and chopped 3 white onions, peeled and chopped 10 cloves garlic 3 tbsp sunflower oil 1 cup white wine 1.5 ltr vegetable stock 2 cups cream Salt Curry oil: 1 tbsp coriander seeds 1 tbsp cummin seeds 2 tbsp garam masala 1 Tsp turmeric 1/2 cup sunflower oil 1 tsp salt Start by heat a large deep based pot over a medium heat. Add in the oil and then the onions and garlic, slowly cook them out but be careful, not to allow it the stick and start to colour up. The end result wants to be a white creamy soup not brown. Once soft, add the parsnips and continue to saute for another minute before adding the wine. Once the wine is reduced add the stock and season with salt. Cook out for 30 minutes before testing. To make up curry oil, start by making a basic curry powder. Toast the coriander seeds and cumin seeds until fragrant. Place into the pestle and mortar and crush. Add in the garam masala and turmeric. Bingo - you have just made a basic curry powder! Place the curry powder into a pot with the oil and salt, bring to the simmer. Turn of and allow to cool before passing through a choux cloth. Don't push it through, just allow it to drip. Blitz the soup and add in the cream, check the seasoning. Serve in bowls with a drizzle of oil. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Chermoula paste Prep time: 10 minutes Serves: 6 1 cup Italian parsley, roughly chopped ½ bunch coriander, roughly chopped 2 white onions, peeled and roughly chopped 4 cloves garlic 1 tbsp ground turmeric 1 tsp ground coriander 2 tsp ground cumin 1 tsp garam masala 2 chilli, crushed 1 tsp smoked paprika 2 tsp fine seasalt 2 fresh lemons juiced 1 tbsp grapeseed oil Take a mortar and pestle or blender and start by smashing up onions followed by the garlic, coriander and parsley. Place into a bowl and mix with the rest of the ingredients. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Mike Van Graan joins John to discuss what to expect on Sunday when he will take over the playlist in another edition of #AnHourWith. See omnystudio.com/listener for privacy information.

In this episode, the Munsons dive into the versatile and wildly entertaining career of Alan Tudyk, joined by guest Munson, Mike Van de Voort. From battling a nasty case of hives in his first film role alongside Robin Williams to shattering Case's box office spreadsheet with his staggering number of billion-dollar films, Tudyk's career is nothing short of legendary. We explore his rigorous training at Juilliard (and pirate camp), the less-than-glamorous roles his agent forced upon him, and the (potentially) infamous Alan Tudyk bird scale. Of course, we can't resist gushing over his iconic performances in Tucker and Dale vs. Evil and Resident Alien, while also celebrating the countless animated characters he has brought to life.  Buckle up for a deep dive into one of Hollywood's most underrated chameleons! How does he rank on the Munson Meter? Listen to find out.

This Real Science Exchange podcast episode was recorded during a webinar from Balchem's Real Science Lecture Series. You can find it at balchem.com/realscience.How can we increase milk protein and capture that income opportunity? Dr. Van Amburgh describes the seasonal drop in milk protein observed in the summer months. Heat stress may play a role in altering insulin sensitivity and how the cow partitions nutrients. What can we do to avoid that seasonal decline in milk protein?  (0:01)Simple things like cooling, fans, and sprinklers can reduce heat stress and increase cow comfort. Dr. Van Amburgh recommends promoting dry matter intake and lying time, with feed available 21-22 hours per day and more than 12 hours of lying time per day. (5:27)Dr. Van Amburgh discusses basic formulation considerations for amino acid balancing including current feed chemical analyses that include NDF digestibility, characterizing the cows appropriately by using accurate body weights, understanding DMI and making sure actual milk lines up with ME and MP allowable milk, assessing body condition changes, and understanding the first limiting nutrient of milk production. Areas where mistakes are often made include using much lighter body weights than actual to formulate rations, not using actual DMI, and using feed library values instead of actual feed chemistry. (8:00)Milk protein percentage and dietary energy are closely aligned. This is often attributed to ruminal fermentation and microbial yield. Sugars, starches, and digestible fiber sources drive microbial yield. While protein and energy metabolism are considered to be separate, that is an artificial divide and they should be considered together. Once adequate energy for protein synthesis is available, providing more dietary protein or amino acids can increase protein synthesis further. Dr. Van Amburgh provides some ranges of target fermentable non-structural carbohydrates, starch, sugar and soluble fiber appropriate for early peak and mid-lactation cows. He speaks about the benefits of adding sugars to the diet instead of trying to continue to increase starch. (11:15)Dr. Van Amburgh details an experiment using more byproduct feeds in a lactation diet to successfully increase intake and subsequently, milk protein content. (24:04)Milk protein increases with higher DCAD in diets, independent of protein level. Increasing DCAD can also lead to increased DMI, probably through better fiber digestion. The mechanism is not completely understood, but perhaps some rumen microbes have a higher requirement for potassium. In another study, feeding higher DCAD resulted in an 11% increase in milk protein yield and a 26% increase in milk fat yield. (32:39)Feeding fatty acids may also improve milk protein via insulin signaling pathways. A 5.6% increase in milk protein was observed when the ratio of palmitic acid to oleic acid was around 1.5:1. (36:21)Dr. Van Amburgh encourages the audience to pay close attention to digestibility of dietary ingredients and shares an analysis of ten different sources of feather meal that varied in digestibility from around 50% up to 75%. (40:10)Dr. Van Amburgh details an experiment targeting optimum methionine and lysine levels for improved milk protein. In an example with 60 Mcals of ME in the diet, the targets were 71 grams of methionine and 193 grams of lysine. (42:00)Questions from the webinar audience were addressed. They included information about the best type of sugars to add to diets, if protozoa are preferentially retained in the rumen, BMR vs conventional corn silage, amino acid supply when dietary crude protein is around 14-15%, using metabolizable energy instead of net energy, variability of animal protein blends, and methionine to lysine ratios. (48:23)To end this podcast, Dr. Jose Santos steps in to invite everyone to the Florida Ruminant Nutrition Symposium in Gainesville held February 24-26.Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.  If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll mail you a shirt.

Deep in the uncharted reaches of the Brazilian rainforest lies one of exploration's most enduring riddles. In 1925, a daring British explorer ventured there with two companions in search of a lost city that might reshape history. Then, on the threshold of the unknown, all three vanished. Theories swirl: hostile tribes, disease, or even a hidden new life among the forest's peoples.  Join us as this week as we investigate the puzzling disappearance of Percy Fawcett and the Lost City of Z.Learn more about Locations Unknown: https://linktr.ee/LocationsUnknownCheck out our other shows on the Unknown Media Network:Crime Off The GridOff The TrailsThe Peanut Butter and Mountains PodcastThe Weirdos We Know  Who Runs This ParkWant to help the show out and get even more Locations Unknown content!  For as little as $5 a month, you can become a Patron of Locations Unknown and get access to our episodes early, special members only episode, free swag, swag contests, and discounts to our Locations Unknown Store!  Become a Patron of the Locations Unknown Podcast by visiting our Patreon page.  (https://www.patreon.com/locationsunknown)  All our Patreon only content (Audio & Video) can now be accessed via Spotify.  (Active subscription to our Patreon channel is required.) -- Locations Unknown Subscriber Only Show | Podcast on Spotify  Want to call into the show and leave us a message?  Now you can!  Call 208-391-6913 and leave Locations Unknown a voice message and we may air it on a future message! View live recordings of the show on our YouTube channel: Locations Unknown - YouTubePresented by Unknown Media Group.Hosts: Mike Van de Bogert & Joe EratoResearch: Athena Van Overschelde & Mike Van de BogertBecome a supporter of this podcast: https://www.spreaker.com/podcast/locations-unknown--6183838/support.

Today's guest is someone with the essence of insurance running right through his veins. That's because he has been working in our industry since the age of sixteen and has accumulated over forty years of experience. Now as CEO of the Lloyd's and Bermuda insurer and reinsurer Antares Mike Van der Straaten has a unique viewpoint of the global insurance market from which to apply his accumulated knowledge and understanding. Like many of its peers Antares has undergone a rebuilding and restructuring in the past few years and after steadying and right-sizing its business is now stepping out to seek measured profitable growth once more. I found this a really enjoyable and enriching discussion. In a world seemingly dominated by PhDs, Mike's remarkable career is a reminder that, when it is performing as it should, the insurance industry is an education and vocation rolled into one and rewards intelligence, creativity, common sense and hard work in the most meritocratic of ways. Mike is a great guest and blends the best of the old and the new. For example in this podcast we examine many of the factors that don't change, such as the shifts in the market cycle and distribution trends, but at the same time we also dissect some of the most progressive issues affecting the sector, such as the best applications of Ai and the streamlining of the underwriting and placement process. Mike always says what he thinks and this candour is extremely refreshing. NOTES: We mention a Rolf Tolle. Rolf was Lloyd's first Performance Management Director. LINKS: We thank our naming sponsor AdvantageGo: https://www.advantagego.com

This is the Hedkandi Radio Show, 2 hours of deliciously stylish Hedkandi tunes served as a DJ mix and presented by Mike van Loon Full tracklist on : https://www.youtube.com/@hedkandi   Follow us on: https://www.facebook.com/hedkandi  

This is the Hedkandi Radio Show, 2 hours of deliciously stylish Hedkandi tunes served as a DJ mix and presented by Mike van Loon Full tracklist on : https://www.youtube.com/@hedkandi   Follow us on: https://www.facebook.com/hedkandi  

This is the Hedkandi Radio Show, 2 hours of deliciously stylish Hedkandi tunes served as a DJ mix and presented by Mark Doyle and Mike van Loon facebook.com/hedkandi   instagram.com/hedkandi  

This is the Hedkandi Radio Show, 2 hours of deliciously stylish Hedkandi tunes served as a DJ mix and presented by Mike van Loon facebook.com/hedkandi   instagram.com/hedkandi  

Vince speaks with Mike Van Meter, Former Navy helicopter pilot, congressional candidate and 20 year FBI veteran about the FBI releasing a joint statement with the DHS, FAA and DOD claiming the thousands of drone sightings do not pose a national security risk. For more coverage on the issues that matter to you visit www.WMAL.com, download the WMAL app or tune in live on WMAL-FM 105.9 from 3-6pm. See omnystudio.com/listener for privacy information.

This is the Hedkandi Radio Show, 2 hours of deliciously stylish Hedkandi tunes served as a DJ mix and presented by Mike van Loon facebook.com/hedkandi   instagram.com/hedkandi  

This is the Hedkandi Radio Show, 2 hours of deliciously stylish Hedkandi tunes served as a DJ mix and presented by Mike van Loon   Special Guest: Peyton facebook.com/hedkandi   instagram.com/hedkandi   mixcloud.com/hedkandi     hedkandi.com/events Full playlist on https://www.youtube.com/hedkandi

WMAL GUEST: 7:35 AM - INTERVIEW - MIKE VAN METER - running for Congress in the 11th Congressional District against Rep. Gerry Connolly  WEBSITE: https://www.vanmeterforvirginia.com/ SOCIAL MEDIA: https://x.com/vanmeterforva Where to find more about WMAL's morning show:  Follow the Show Podcasts on Apple podcasts, Audible and Spotify. Follow WMAL's "O'Connor and Company" on X: @WMALDC, @LarryOConnor,  @Jgunlock, @patricepinkfile, and @heatherhunterdc.  Facebook: WMALDC and Larry O'Connor Instagram: WMALDC Show Website: https://www.wmal.com/oconnor-company/ How to listen live weekdays from 5 to 9 AM: https://www.wmal.com/listenlive/ Episode: Wednesday, October 30, 2024 / 7 AM Hour  O'Connor and Company is proudly presented by Veritas AcademySee omnystudio.com/listener for privacy information.

In the 7 AM Hour: Larry O'Connor and Julie Gunlock discussed: WMAL GUEST: 7:05 AM - INTERVIEW - MARK HEMINGWAY - a Book Editor at The Federalist SOCIAL MEDIA: https://x.com/heminator/ MARK HEMINGWAY: Federalist: BUSTED: The Inside Story Of How The Kamala Harris Campaign Manipulates Reddit (And Breaks The Rules) To Control The Platform Nevada Supreme Court rejects GOP mail ballot challenge­ JUST IN: Early voter line in Quakertown, Pennsylvania cut at pm, police officer tells voter the process is "slow and grueling" so they are refusing to let people vote. Voter: We have the right to vote until . Why is it closed?  WMAL GUEST: 7:35 AM - INTERVIEW - MIKE VAN METER - running for Congress in the 11th Congressional District against Rep. Gerry Connolly  WEBSITE: https://www.vanmeterforvirginia.com/ SOCIAL MEDIA: https://x.com/vanmeterforva Gwen Walz: I usually throw my mixer in my suitcase. You never know when you're going to need a good mixer!  Where to find more about WMAL's morning show:  Follow the Show Podcasts on Apple podcasts, Audible and Spotify. Follow WMAL's "O'Connor and Company" on X: @WMALDC, @LarryOConnor,  @Jgunlock, @patricepinkfile, and @heatherhunterdc.  Facebook: WMALDC and Larry O'Connor Instagram: WMALDC Show Website: https://www.wmal.com/oconnor-company/ How to listen live weekdays from 5 to 9 AM: https://www.wmal.com/listenlive/ Episode: Wednesday, October 30, 2024 / 7 AM Hour  O'Connor and Company is proudly presented by Veritas AcademySee omnystudio.com/listener for privacy information.

Dave Palumbo, John Romano and The Whack Pack give their input on the bodybuilder clash!

This Real Science Exchange podcast episode was recorded during a webinar from Balchem's Real Science Lecture Series. The primary goal of a replacement program is to raise the highest quality heifer that can maximize profits when she enters the lactating herd. She carries no limitations that would detract from her ability to produce milk under the farm's management system. Ideally, one would wish to optimize profits by obtaining the highest quality heifer at the lowest possible cost, usually in the least amount of time. Dr. Van Amburgh presents a snapshot evaluation of benchmarks to assess the potential quality of replacements. (3:47)When does the process of creating a quality heifer start? Probably before conception. In non-pasture herds, the first lactation cows giving birth to heifers produced about 1000 pounds more milk in the first two lactations. Heifers whose dams were supplemented with choline during the pre-fresh period had higher birth-to-yearling average daily gains and improved immunity. Choline also appears to enhance the quality of colostrum via increased absorption of IgG. This implies that maternal programming extends beyond the uterine environment via ingestion of milk-borne factors, known as the lactocrine hypothesis (14:29)After the calf is born, the goal is anabolism or growth. The dam communicates with the calf via colostrum to direct calf development after birth. Not only does colostrum provide immunoglobulins, but it also contains a large amount of nutrients and non-nutrient factors that support gut maturation. In particular, IGF-1 and insulin may act on receptors in the gut to stimulate cell proliferation, cell differentiation, and protein synthesis. Dr. Van Amburgh summarizes several studies that showed increased colostrum feeding improved pre- and post-weaning growth and development. While the immunoglobulin content of colostrum is essential for passive immunity, the other components in colostrum are responsible for the increased growth performance. (27:39)The hormones and growth factors in colostrum enhance protein synthesis, enzyme expression, and gastrointestinal tract development. This implies that the gut is now an even stronger barrier to infection, with more surface area for digestion and absorption, with an increased capacity to digest nutrients due to higher enzyme excretion. (36:33)To investigate the impact of non-nutrient factors in colostrum, studies were designed where calves were fed either colostrum or milk replacer with the same nutrient content. Glucose uptake was increased for colostrum calves even though both groups received similar nutrient content. Plasma glucagon was higher in colostrum calves, indicating better glucose status and higher reserve capacity. Plasma protein levels were higher in colostrum calves, suggesting more amino acids available for growth and protein synthesis. Plasma urea nitrogen was lower for colostrum calves, indicating fewer amino acids were used for gluconeogenesis leading to more efficient growth. (46:55)What happens to immune cells in colostrum? Leukocytes and other immune-related cells in colostrum are trafficked into the circulation of the calf. Maternal leukocytes can be detected in the calf by 12 hours, peak at 24 hours, and disappear by 48 hours. Long term, there appears to be greater cellular immunity in calves that received whole colostrum compared to cell-free colostrum. Uptake of cells from colostrum enhances cellular immunity in calves by providing, mature, programmed cells from the dam. (52:24)The take-home message for colostrum management is to feed colostrum for four days. Give first-milking colostrum within six hours of birth and again at 12 hours. Give second-milking colostrum for day two feeding and third- and fourth-milking colostrum for days three and four. (56:04)Dr. Van Amburgh answers a few questions from the webinar audience about dry cow management for colostrum quality and quantity, the impacts of pasteurization of colostrum on components, and the efficacy of colostrum replacers. Watch the full webinar at balchem.com/realscience. (58:25)Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.  If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll mail you a shirt.