Podcast appearances and mentions of mike van

Warm butternut salad w black olive honey & rocket oil Cook time: 25 minutes Prep time: 20 minutes Serves: 6 Butternut salad 1 large butternut 12 small tunnel house tomatoes 2 tbsp sunflower oil flaky salt & black pepper Handful rocket leaves 150 gm danish feta, crumbled 1 cup walnut halves, toasted till crispy Kalamata Honey 12 pitted kalamata olives 1 tbsp honey Rocket oil 1 handful of rocket 1/2 cup sunflower oil salt Preheat oven to 180*C. Carefully cut butternut in half and scoop out seeds. Slice into wedges and toss in a large bowl with the oil and flaky salt, spread out onto a roasting tray. Roast in oven for 25 minutes. After this time add the tomatoes onto the tray and cook for a further 10 minutes. Make the black olive honey by simply blitzing the olives and honey together until smooth. Remove the butternut and tomatoes from oven and arrange on serving dish, top with rocket, feta and toasted walnuts. Drizzle with the olive honey and rocket oil. To make the black olive honey Simply blitz olives and honey together until smooth. To make the rocket oil Bring a pot of salted water to a rapid boil. Drop in your rocket and count to 5, remove and drop straight into boiling water. Once cold, squeeze out excess water and blitz quickly with oil. Pour over a sieve with a chux cloth and allow the oil to drip through slowly. See omnystudio.com/listener for privacy information.

Rewana with kawakawa pesto Cook time:30 minutes Prep time: 1hr 10 minutes 300 gm white flour 100 gm wholemeal flour 220 orange kumara, cooked and mashed 230 ml water 1 tsp yeast 1 tsp salt 1 Tbsp fennel seeds (or any herbs) Pesto 10 kawakawa leaves (mixer of holes and non) 1 cup curly parsley 1 cup flat leave parsley 1 cup coriander leaves 1 cup sunflower oil salt and pepper 1 cup almonds, toasted and crushed 1 cup parmesan, finely grated Mix together flour, yeast and fennel seeds Add salt and mix Add mashed kumara and water and mix Once you have a dough with no dry bits pop it into a oiled loaf tin and pop somewhere warm with a tea towel on top for 1 hour Preheat the oven to 200*c and bake for approx 30 minutes. Or until it has a nice hard golden top. Leave to rest for 30 minutes on a rack before eating. To make up the kawakawa pesto, place the parsley, coriander and oil into a blender and blend in quick bursts. Do not over heat, otherwise you will lose the colour. Add in half the kawakawa and blend. Season and taste. If you can't taste the bitter tones of the kawakawa add a little more until you can. Finish with the almonds and parmesan. Serve alongside the bread. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Croque monsieur Cook time: 10 minutes Prep time: 30 minutes Serves: 4 8 slices of thick white bread or sour dough 1 ltr bechamel sauce 8 slices gruyere cheese 4 slices of smoked ham 2 tbsp Dijon mustard butter for spreading on bread Bechamel sauce 4 tbsp butter 4 tbsp flour 500 ml milk Pinch of nutmeg Salt Preheat a oven to 200*c Start by making a bechamel sauce. In a medium sized saucepan melt the butter, adding in the flour, cook over a medium heat for a couple of minutes - then turn off and allow to cool. Slowly add in the milk a little bit at a time, whisking after each addition. Once all the milk has been added, cook out for a further couple of minutes. Add the nutmeg and salt and allow to cool. To make up your croque monsieur: Take one piece of bread and spread over a good layer of bechamel sauce, then a little Dijon. Slice of ham and cheese, then another layer of bread. Bechamel another slice of cheese. Sprinkle with salt and then place into the oven for 10 minutes. The end result should be bubbling cheese with a gooey center. The best toasted sandwich in the world. LISTEN ABOVESee omnystudio.com/listener for privacy information.

On the Sunday Session with Francesca Rudkin Full Show Podcast for Sunday 28 June 2026, Sevens superstar Michaela Brake is preparing to make her comeback after re-signing with NZ Rugby. She joins Francesca for a candid chat about the realities of early motherhood and why she's desperate to get back on the field. A special bookstore in small town Nova Scotia is the subject of a new film. Director Justin Zoras is in studio to share why he was so captivated by this bookshop that only opens at night. Former All White player and coach Ricki Herbert gives his thoughts on the All Whites' World Cup campaign. Francesca questions why the Government won't make a move on big tech. And New Zealand's first Michelin stars will be awarded on Tuesday, our resident chef Mike Van de Elzen talks the significance of the star system and reveals how a former boss deprived him of his own Michelin recognition. 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.

This coming Tuesday marks the beginning of New Zealand's inclusion in the Michelin Guide with the announcements of the stars. The Michelin star system originated as a marketing ploy by French tire manufacturers André and Édouard Michelin in 1900. To encourage road trips and boost tire sales, they created a free guide for motorists. Today, it is globally recognized as the ultimate benchmark for fine dining. This entails: Anonymous inspectors - Michelin inspectors are trained professionals who evaluate restaurants entirely anonymously to ensure they receive no preferential treatment. Focus on the food - Stars are awarded based strictly on the quality of the ingredients, mastery of flavour, cooking techniques, personality of the chef, and consistency. The restaurant's décor and service style are not factored into the star rating. Global reach - Today, the guide reviews tens of thousands of establishments across more than 40 territories, making it one of the most powerful influencers in global food and tourism trends.

Toasted Reuben sandwich Cook time: 1 hour Prep time: 10 minutes Serves: 6 500gm corned silverside 2 bay leaves 1 tbsp black peppercorns 12 slices sourdough, thin sliced 1/2 cup Dijon mustard 6 large gherkins 250gm sliced Swiss cheese Quick Sauerkraut (make 2 cups) 1 tbsp sunflower oil 1 onion, finely sliced 1 tbsp crushed garlic 1/2 savoy cabbage 1 tsp sea salt 1/2 cup cider vinegar 1/2 cup apple cider 1/4 cup water Remove the silver-side from packaging and rinse under running water. Immerse in a large saucepan of water with bay leaves and peppercorns. Cover and simmer for 1 hour. Turn off and allow meat to cool in the liquid while you make the sauerkraut. To assemble, spread Dijon mustard generously over the bread. Lay 2 tbsp of sauerkraut on 6 slices. Thinly slice the silver-side. Stack meat, gherkins and cheese over the sauerkraut, then top with remaining bread. Place into your sandwich press and cook for 5 minutes. Quick sauerkraut Heat oil in a frying pan. Add onion and garlic and cook over low heat until translucent. Add cabbage, salt, vinegar, cider and water. Simmer for 30 minutes until all liquid has been absorbed. Leave to cool. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Curry in a hurry Cook time: 25 minutes Prep minutes: 20 minutes Serves: 6-8 1 size 14 chicken 2 tbsp cooking oil 1 onion, peeled and diced 2 cloves garlic, crushed 1 can wholepeeled tomatoes, chopped 200ml water 1 vegetable stock cube Pinch of salt if required 1/2 cup chopped mint leaves 1/2 cup chopped coriander leaves Curry powder 1 tbsp coriander seeds 1 tbsp cummin seeds 1/2 tbsp fennel seeds 1/2 tbsp black mustard seeds 1 tbsp garam masala 1/2 tbsp turmeric Cooked rice Using a fry-pan toast the seeds in the pan until they start to become fragrant. Remove and crush in a pestle and mortar until powdered. Add the garam masala and turmeric powders. Set aside. Cut the chicken into 8 pieces. So 2 drumsticks, 2 thighs, 2 lower breast and 2 upper breast. Coat the chicken evenly with a couple tbsp's of the curry powder and set aside. Heat a pressure cooker over high heat. Drizzle the oil over the top of the chicken before placing into the cooker, fry until golden on both sides. Add in the chopped onions and crushed garlic, sauté for another minute before adding in the whole-peeled tomatoes, water and vegetable cube. Bring to the boil and stir before placing the lid on to bring up to pressure. Once the cooker starts to whistle, turn down to a medium heat, cook for 20 minutes, before releasing Remove and garnish with mint, coriander and serve over rice. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Pear crumble with pouring cream and burnt blackberry marshmallow Crumble mix 200 gm unsalted butter 150 gm raw sugar 200 gm plain flour 50 gm wholemeal flour 50 gm chopped dates Preheat oven to 170*C. Blitz all of the ingredients until just combined, apart from the dates. Spread the mix out on 1 large baking tray. Bake for 15 minutes, remove from oven. Add in the dates and turn the mix over with a spatula or wooden spoon then return to the oven for a further 15 minutes until crunchy and golden. Allow to cool, before crushing into slightly smaller pieces. Pear, apple and berry filling 500 packman pears, peeled and chopped 500 gm granny smith apples, peeled and chopped 200 gm frozen blackberries 150 gm sultanas 100 gm raw sugar 2 tbsp sunflower oil Keep the pears and apples in cold lemon water whilst preparing them, to avoid turning brown In a large saucepan over a high heat sauté the apples, pears in the oil until they just start to gain a touch of colour and soften. Remove and in a large bowl combine with the remaining ingredients. Pouring cream 250 ml cream 1 tbsp vanilla paste Icing sugar if required Combine the pouring cream with the vanilla paste and set aside Blackberry marshmallow 350 gm caster sugar 30 gm liquid glucose 80 ml water 180 gm or 6 egg whites 1 tbsp freeze-dried blackberries Bring the sugar and water together in a pot and heat till 110*c, keeping the sides of the pot clean with a brush dipped in cold water. Start beating your egg whites at this stage, you want the egg whites to be stiff before adding the sugar, turn down to a medium speed to stabilize whites before adding sugar. When the sugar reaches 120*c, take of the heat and slowly pour over the egg whites. Turn the mixer up faster as the sugar blends in. Continue to beat until the egg whites are cool and glossy. Fold through the blackberry powder and place mixture into piping bags ready. To serve: Preheat the oven to 160*c Put 2-3 big spoonsful of the apple mix into the average sized cups (about 250ml capacity), then top with the same amount of the crumble mix. Place into the oven for 25 minutes insuring the crumble mixture doesn't colour any further. Remove the crumbles from the oven and pipe over a dollop of marshmallow, using a blow torch then to burn the top. Just before serving the pour a tbsp of cream into the crumble. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Prep time: 30 minutes Serves: 6-8 2 cups red wine 1 cup fresh thyme 6 garlic cloves, crushed 12 baby white onions, outer skin removed, cut in half 2 tbsp oil Pinch flaky salt and white pepper 400 gm button mushrooms, cut in half 10 rashers streaky bacon 2 cubes chicken stock dissolved in 2 cups of water Cut the chicken legs in half between the drum and thigh. Cover the chicken in red wine, garlic and thyme and place in the fridge overnight to marinate. Preheat oven to 160*C. Heat a large cast iron pan until hot, add a touch of oil and then lay in the baby onions cut side down. Cook until well coloured before turning. Remove and repeat with the cut mushrooms before setting them aside. Finally saute bacon until fat is rendered out. Remove bacon and chop into large pieces, Keeping the bacon fat in the pan, gently heat. Remove chicken thighs from marinade and fry the chicken in batches to avoid stewing. When all coloured on both sides. Place the chicken back into the pan and slowly pour over the red wine marinate, including the garlic and thyme and reduce by half. (note if the pan is to small you can use a roasting tray instead). Top with the bacon, onions, mushrooms and stock. Cover with baking paper cook in oven for 45-60 minutes. The end result should be crispy chicken with a reduced sauce that is thick enough to coat the chicken. Serve with some creamy mash potatoes. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Hot Topic Topic: Will interest rates stay put? Inflation clouds SARB decision Guest: Mike van der Westhuizen Designation: Portfolio Manager at Citadel

¿Alguna vez has viajado miles de kilómetros solo para sentarte en una sala oscura a escuchar a alguien hablar durante horas, sabiendo que podrías haber visto esa misma charla en vídeo? No estás solo. La industria de los eventos sigue fuertemente anclada a su formato tradicional: un experto en el escenario, un público pasivo, y el temido —y a menudo ineficaz— turno de preguntas y respuestas. En el episodio de hoy nos acompaña Mike van der Vijver, uno de los pioneros de la revolución del "meeting design". Mike es coautor de obras clave para nuestra industria como Into the Heart of Meetings y Meetings by Default or by Design, y viene a desmontar unos cuantos mitos.

Fish cakes with curry lime mayonnaise Cook time: 30 minutes Prep time: 15 minutes Serves: 6 500 gm gurnard fillets 1 cup milk 4 medium agria potatoes, peeled Zest of 1 lemon ½ cup parsley, chopped 1 red chilli, finely chopped ½ red onion, finely chopped Salt and black pepper 2 eggs, lightly beaten 1 cup milk 2 cups panko crumbs 3 Tbsp sunflower oil Curry lime mayonnaise 2 egg yolks juice of 2 limes 1 tbsp curry powder Pinch salt Pinch sugar 1 tbsp Dijon mustard 1 cup sunflower oil Preheat oven to 180*C. Place the fish and the milk into a pot and bring to the boil then turn the heat off and allow the fish to cool in the milk. Meanwhile, cook the potatoes by starting them in cold salted water bring to the boil. Turn down until just tender, drain and mash with a potato masher. Set aside. Remove the fish and flake it into a bowl containing along with the potato, lemon, parsley, chilli, onion and seasoning. Mix until combined. Roll the mix into golf ball sized balls, then press to flatten slightly. Refrigerate for 30 minutes. Crumb the fish cakes by rolling them first in the egg and milk then in the panko crumbs. Pan fry until golden and crispy, then finish in the oven for about 10 minutes. Curry lime mayonnaise Place all the ingredients except the oil into a food processor and blitz for 30 seconds. Then with the motor running gradually add the oil until the mix is smooth and creamy. Season and serve. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Curried pumpkin and coconut soup Cook time: 30 minutes Prep time: 15 minutes Serves: 6-8 1 crown pumpkin, peeled and de-seeded 2 medium sized onions 10 cloves garlic 1 tbsp garam masala 1 tbsp ground coriander 1 tbsp ground cummin 1 tsp tumeric 1.5 ltr vegetable stock 400 gm coconut cream 1 cup cream 100 gm butter Salt Sunflower oil Heat a pot, adding in a touch of oil before sweating the onions and garlic, followed by the spices. Cook out for a few minutes. Add in the pumpkin and continue to stir until the pumpkin is fully coated. Cover the pumpkin with the vegetable stock, coconut cream and salt. Bring the soup up to a boil. Turn down and simmer for a further 30 minutes or until the pumpkin is well cooked. Using a blender or using stick blender, blend the soup well and slowly add in all the butter and cream. Check the seasoning. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Mother's Day crumpets Cook time: 10 minutes Prep time: 30 minutes Serves: makes 10-15 375 ml warm water 250 ml milk 1 tbsp dried yeast 1 tbsp raw sugar 400 gm plain flour 1 tsp baking powder 1 tsp baking soda Pinch of salt Sunflower oil for cooking Combine the water, milk, yeast and sugar in a jug and set aside to activate. Place the flour, baking powder and salt in a large bowl. Slowly stir in the yeast mixture and continue to mix until smooth. Cover with a clean damp towel and set aside somewhere warm to ferment for a hour. The batter should start to bubble during this time. 10 minutes before you start to cook the crumpets, dissolve the baking soda in a little water. Mix through the batter and set aside. Heat a large cast iron frypan over a medium heat. Add a touch of oil and spread it around. Drop in some 10cm crumpet moulds or steel pastry cutters. Spoon in about 1/4 cup of crumpet batter into each mould. Allow the bubbles to rise to the surface for a couple of minutes before removing the moulds. After 5 minutes, flip and continue to cook on a low heat until golden. Repeat until all the batter is used. Serve hot with marmalade and butter. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Fired duck livers with port and cream Cook time: 25 minutes Prep time: 30 minutes Serves: 6 250 gm duck livers 1/2 cup red wine 1/4 cup port 3/4 cup cream 6 field mushrooms 1/2 onion, peeled and sliced thin 2 cloves garlic, peeled and sliced 2 tbsp sunflower oil Salt and pepper Take a large cast iron or similar pan. Heat to a high heat. Add the oil and quickly add in the onions and garlic. Then add in the livers and continue to cook for a couple of minutes until the livers are well coloured on both sides. Add the red wine and port and quickly reduce. Once it reduces by half, add in the cream, mushrooms, salt and pepper. When the livers are pink inside, remove and continue to reduce the sauce until thick. To serve, toast some sourdough or similar and spoon the livers and sauce over the top. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Mike's ANZAC biscuits Cook time: 20 minutes Prep time: 5 minutes Serves: 12 cookies 1 1/2 cups rolled oats 1/2 cup shaved coconut 1/2 cup chopped almonds 3 tbsp sunflower oil 3 tbsp honey 1 tsp vanilla extract 1/4 tsp baking soda Water if required Combine oats, coconut and almonds into a mixer Add oil, honey, baking soda and vanilla Mix well until combined and form into small cookies (smaller cookies are healthier cookies) and place onto a baking sheet lined with baking paper. Flatten down with enough room around each cookie. Bake for 20 minutes in a low 150c oven until golden brown. Cool completely before eating, and enjoy. Store in an airtight container for as long as it takes to eat them! LISTEN ABOVESee omnystudio.com/listener for privacy information.

Oma's apple and rhubarb tart Cook time: 40 minutes Prep time: 25 minutes Serves: 6 300gm self raising flour, sifted 100gm brown sugar 1 tsp vanilla paste Pinch salt 150gm butter 1 egg, beaten Plain flour for rolling Filling 1 cup raisins 3 tbsp brandy 4 tbsp warm water 3 apples 2 stalks rhubarb, peeled and diced juice of ½ lemon 3 tbsp brown sugar ½ tsp cinnamon 1 tbsp icing sugar Pre-heat a 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 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 in 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 in a large bowl with lemon juice, brown sugar and cinnamon. Drain raisins, add to apples and toss to coat, add in the rhubarb. Retrieve tart base from fridge and arrange 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.

Cook time: 30 minutes Prep time: 20 minutes Serves 6 1 de-boned lamb shoulder 1 small jars chipotle in adobo sauce (available from most supermarkets) 1 bottle hoppy beer 1 tbsp tomato paste 1 tbsp brown sugar 1 tsp salt 1 tsp smoked paprika 1 tsp oregano Preheat oven to 150*C. Place the lamb in to deep roasting tray, approx 25 x 20cm. You want the lamb to loosely fit in. Cover with the chipotle, tomato paste, sugar, paprika, salt and oregano. Time to get you hands dirty, rub all ingredients into the lamb. Then pour over the beer and mix again. Place a large sheet of greaseproof paper over the lamb then cover the entire roasting tray with tin foil and place into your oven. Cook for 90 minutes, then remove the tinfoil, leaving the paper on and cook for a further 90 minutes. After this time, time to check the lamb. Remove from the oven and lightly press down the flesh of the lamb. If it stays down, it's ready. If it springs back place it back into the oven. This time really does depend on the size and age of the lamb. Remove the lamb and allow to cool in the juices. Using a fork, pull apart the meat keeping the meat and discarding the fat. Place into a bowl and pour over the juices. Season with salt if required. Place back into a clean oven proof dish, cover and keep warm in the oven until required. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Mike Van Brill went from 0-2 at States to three-time Big Ten medalist at Rutgers — and built one of college wrestling's biggest brands along the way. He breaks down his upcoming RAF match against Jordan Oliver in Philly, the blood round mindset shift that saved his career, and why the business world is just another wrestling match.Guest: Mike Van Brill, 3x Big Ten medalist, 3x NCAA qualifier (Rutgers), RAF featherweight competitorTopics: RAF vs Jordan Oliver game plan, weight class management, flow state and gratitude in competition, building a wrestling brand, ClickFunnels and entrepreneurship, push-out rule debate

Dr. Mike Van Amburgh begins by outlining how amino acid nutrition has historically been viewed almost exclusively through the lens of milk protein. He explains that emerging research clearly shows amino acids play far broader roles in the cow, influencing milk fat synthesis, energy metabolism, and overall efficiency. As genetic potential has increased, amino acids are now supporting many biological pathways beyond simple milk protein yield. (05:50) The discussion quickly expands to nitrogen efficiency and environmental sustainability. Dr. Van Amburgh explains that dairy systems across Europe and North America are under increasing pressure to reduce nitrogen losses. By formulating more precise diets that better match amino acid requirements, cows can excrete significantly less urinary nitrogen while maintaining—or even improving—milk production, creating both environmental and economic benefits. (09:30) An audience question shifts the conversation toward the challenge of quantifying amino acids in forages. The panel discusses the robustness of current CNCPS model libraries and explains why forage amino acid profiles tend to be relatively conserved. While management factors like heat damage or poor fermentation can alter availability, microbial protein ultimately supplies a large and consistent portion of metabolizable amino acids to the cow. (12:15) Building on this, the panel explores where required amino acids actually come from. Dr. Van Amburgh emphasizes that microbial protein should supply roughly half of total amino acid needs, making rumen efficiency critical. However, as production levels rise, microbial protein alone is no longer sufficient—creating a clear role for rumen‑protected amino acids to close growing nutritional gaps. (16:20) Dr. Usman Arshad then leads a deep discussion on choline and methionine in transition cows. He explains why these two nutrients are not interchangeable, despite both acting as methyl donors. Choline has a unique lipotropic role in supporting liver fat export and reducing fatty liver risk during early lactation, while methionine primarily supports milk production and protein synthesis. Research shows that choline supplementation during the transition period alone can generate lasting carryover improvements in milk yield later in lactation. (29:00) The panel addresses a common industry question: how much choline is enough? Dr. Arshad reviews decades of research, including meta‑analyses showing a largely linear response between choline ion intake and milk production. While 12–13 g/day of choline ion remains the standard recommendation based on most available studies, data suggest additional benefits may exist at higher levels—even though more research is still needed. (34:00) Attention then turns to amino acid nutrition in close‑up and fresh cows. Dr. Van Amburgh explains that recent infusion and feeding studies demonstrate much higher metabolizable protein requirements than traditionally assumed, driven in part by the important role of non‑essential amino acids. These nutrients support energy generation, glucose synthesis, and tissue metabolism during early lactation—contributing to substantial gains in energy‑corrected milk when requirements are met. (44:30) The panel also discusses whether amino acid balancing can help cows cope with heat stress. While amino acids do not eliminate heat stress, improving metabolic efficiency appears to reduce wasted heat production and support immune function and gut integrity, potentially helping cows better navigate stressful conditions. (54:45) From science to economics, producers raise questions about return on investment. The group shares real‑world examples showing that improving amino acid balance often increases milk components without increasing intake, frequently delivering returns of 2:1 or greater, depending on milk pricing and market structure. (58:00) Dr. Van Amburgh then offers candid insights into rumen‑protected amino acid bioavailability, explaining that products on the market are not created equal. Independent testing has shown efficiencies ranging from as low as ~10% to as high as ~80%. The panel stresses that transparent, published bioavailability data are essential for accurate formulation and for maintaining credibility across the industry. (01:01:30) A technical discussion follows on measuring amino acid bioavailability, comparing isotope dilution, selenium‑methionine, and in vitro approaches. The group agrees that no method is perfect, but understanding assumptions and applying methods consistently can produce reliable, actionable data. (01:06:00) In the final phase of the episode, the panel examines modern high‑starch diets, monensin use, and intake regulation. Dr. Van Amburgh suggests many systems may now be producing excessive propionate, potentially limiting intake through chemical fill. He argues that rebalancing starch and NDF—rather than simply adding more concentrate—may unlock better efficiency and performance. (01:10:00) The episode concludes with final audience questions and a call to rethink traditional nutrition paradigms. The panel emphasizes that precision amino acid nutrition—supported by sound science, verified bioavailability, and thoughtful diet structure—is becoming essential for meeting the production, economic, and environmental demands facing dairy systems today. (01:20:29) 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.

Easter figgy and oozy caramel loaf Fig topping 125 gm unsalted butter 150 gm soft brown sugar 6 figs, stem removed and cut in half Cake mix 225 gm unsalted butter, softened 225 gm caster sugar 4 eggs 3 tbsp milk 100 gm whole ground almonds 1/2 tsp salt 1 tsp ginger powder 150 gm flour Serve with yogurt or ice-cream To start: Line a small cake loaf tin approx. 20cm x 12cm with greaseproof paper and then grease with a touch of butter. Melt butter in saucepan over a low heat. Add sugar and stir over heat until the mix becomes foamy and pale (2-3 minutes). Pour evenly into the greased loaf tin. Place the half figs, flesh side down and set aside. Preheat oven to 180*C. Cream butter and sugar until light and fluffy. In another bowl, lightly beat eggs together with milk. Gradually add eggs to butter and sugar, beating well after each addition. Stir in ground almond, baking powder, salt, and ginger. Gently fold in flour. Pour cake mixture over figs, place on a baking tray and bake for 40 minutes or until a skewer inserted into cake comes out clean. Remove from oven and rest on a wire rack for 5 minutes before sliding a warm knife around the edge of the dish to loosen. Carefully invert to turn loaf out onto a board Slice into thick pieces, serve hot with yogurt or ice-cream. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Ham and pineapple and chunky tomato pizza Cook time: 10 minutes Prep time: 10 minutes Serves: 6 200 ml warm water 9 gm dried yeast (1 pkt) 9 gm sugar 120 gm wholemeal flour 250 gm flour 2 tsp salt 2 tbsp sunflower oil Chunky pizza sauce 1 onion, roughly diced 2 cloves garlic, crushed 6 large tomatoes, chopped 1 stick rosemary 1 tbsp honey salt and pepper Cured ham Pineapple, Sliced 100 gm cheese, grated Place warm water in a small bowl and crumble yeast into it. Add sugar and leave to ferment for 10 minutes. Combine flours and salt in an electric mixer bowl. Add oil to fermenting yeast, then add this to flour mix. Mix with dough hook for 4 minutes. Place dough in a clean bowl and cover with a damp, clean tea towel. Leave in a warm place until doubled in size. Knock dough back and form into 100 gm balls. Cover and rest for 10 minutes. Using a rolling pin, roll balls out into pizza bases and place on baking trays or in pizza trays ready for topping. For the chunky tomato sauce, combine all ingredients in a saucepan and place over a medium heat. Simmer for 15 minutes or until reduced by about one third. Preheat oven to 220*C. Spread pizza sauce over bases, then a little cheese, followed by the ham and pineapple. Finish with a little more cheese over pizzas, season, and cook in oven for 10 minutes. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Hot smoked mussel pate Cook time: 10 minutes Prep time: 10 minutes Serves 6-8 300-400 gm darker fleshed fillets like Kahawai or Trevally 100 gm seasalt 2 cups large manuka wood chips 10 green lip mussels 2 tbsp Dijon mustard 3 tbsp crème fraiche Juice of one lemon 1 tbsp honey Pinch of paprika Cracked pepper and seasalt 3 tbsp fennel tips & chives, chopped finely Toasted sour dough Start by making up a salt brine by combining 100gm of salt with 1 litre of water. Whisk until dissolved. Submerge the fish fillets into the water and leave for 30 minutes to firm-up and flavour. Place 2 x cast-iron pans onto the heat with the wood chips inside. Onto the wood chips, ball up some tin-foil and then place the fish fillets and mussels on top. Keeping them off the wood chips. Place a lid on top of the pan and crank up the heat, causing the wood chips to smoke. Once smoking leave on high for a further minute. Turn off the heat but leaving the lids on. After 5 minutes, remove the mussel and fillets. Place half the mussels and fillets into a blender along with the mustard, crème fraiche, lemon juice, farm honey and paprika. Blitz until smooth, taste and season with salt and cracked pepper. Chop the remaining mussels and fillets and fold through the pate, along with the fennel tips and chives. Serve with some toasted sourdough. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Our guest on this week's episode is Mike Van Bree, director of product safety and engineering at Louisville Ladder Inc. and current president of the American Ladder Institute (ALI). This is Friday the 13th, and you have probably heard that old adage not to walk under ladders. That warning is probably not so much because it might bring you bad luck, but because it is an unsafe thing to do. And that brings us to our guest today: March is National Ladder Safety Month in the United States – a reminder to follow proper safety procedures while working at heights in warehouse and distribution centers, among other places.  Mike Van Bree brings some safe practices when working with ladders to our discussion.This week we saw the launch of a new plan by businesses in Europe to cooperate on joining together to set standards and practices for cybersecurity, specifically for software used in industrial automation and manufacturing. Ben Ames tells you what their plans are to defend themselves against cyber criminals.Global demand for sensors in logistics is set to double between 2024 and 2033, according to recent industry reports. Victoria Kickham shares about a feature she wrote for DC Velocity's March issue that examines how sensor technology is helping companies improve the efficiency, accuracy, and security of their supply chains. Specifically, she looked into an inventory project by Walmart and a recent market expansion by a transportation industry security startup that shows just how powerful sensors are in logistics.Supply Chain Xchange  also offers a podcast series called Supply Chain in the Fast Lane.  It is co-produced with the Council of Supply Chain Management Professionals. The latest series is now available on Top Threats to our Supply Chains. It covers topics including Geopolitical Risks, Economic Instability, Cybersecurity Risks, Threats to energy and electric grids; Supplier Risks, and Transportation Disruptions  Go to your favorite podcast platform to subscribe and to listen to past and future episodes. The podcast is also available at www.thescxchange.com.Articles and resources mentioned in this episode:American Ladder InstituteNational Ladder Safety Month websiteLadder Safety Training resourcesEuropean groups form cybersecurity initiative for industrial automationSensing your way to a smoother supply chainVisit DC VelocityVisit Supply Chain XchangeListen to CSCMP and Supply Chain Xchange's Supply Chain in the Fast Lane podcastSend feedback about this podcast to podcast@agilebme.comThis podcast episode is sponsored by: Storage SolutionsOther linksAbout DC VELOCITYSubscribe to DC VELOCITYSign up for our FREE newslettersAdvertise with DC VELOCITY

Manifest Salvation - Mike Van. 08/03/26

Flounder with burnt butter, capers and parsley Cook time: 10 minutes Prep time: 10 minutes Serves: 6 12 flounder fillets 1 cup seasoned plain flour with salt and white pepper 4 tbsp sunflower oil 100 gm unsalted butter, cut into small cubes 2 lemons 4 tbsp capers 1/2 cup Italian parsley, chopped roughly Flaky salt and cracked pepper 1 dried chilli, crushed Heat two cast-iron pans over a low heat, before adding in the sunflower oil. Run the flounder fillets through the seasoned flour. Carefully place into the heated pan and cook until lightly coloured on one side before turning. Once you have flipped the fish, divide the butter into each pan and continue to cook, spooning the butter over the fish. This is a very fast process as you don't want to over cook the thin fillet. Once cooked, carefully remove the fish onto a preheated platter. Return the pan back to the heat and turn the heat up until the butter is becomes a rich golden brown. Add in the capers, parsley and chilli. Turn the pan off before squeezing the juice of the lemon to stop the butter from over cooking. Season with salt and a crack of pepper. Spoon the butter over the top of the fillets. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Cook time: 40 minutes Prep time: 60 minutes Serves: 6-8 1 size 14 chicken 2 litres cold water 200 gm un-iodized salt 2 tbsp unsalted butter 2 tbsp flour 1 onion, peeled and sliced 4 cloves garlic, crushed 500 ml chicken stock 1 tbsp dijion mustard 1 lemon, zested 1/2 cup finely grated Parmesan 2 sheets puff pastry 1 egg Whisk the salt into the water until dissolved. Submerge the chicken into the brine and place into the fridge over night or 12 hours. Remove the chicken from the brine and place into a pot and cover with cold fresh water. Place on medium heat and slowly bring up to the to the boil, Simmer until cooked or until the chicken reaches a internal temperature of 75*c. Once the chicken is cooked, turn off the heat and allow to cool in the liquid,. Once cool enough to handle remove the chicken and shred down the meat, discarding the bones and skin. Place the sliced onions and garlic into a pot and melt the butter, slowly saute the onions and garlic until soft. Add in the flour and cook for a further minute. Slowly start to add the chicken stock, stirring in between each to remove any lumps. Once all the stock has been added bring up to the boil and season with salt. Turn off the heat and add in the chicken and mustard. Spray a family size pie dish with cooking spray and lay a sheet of pastry in the bottom, cutting around the edge. Spoon in chicken mix. Topped with parmesan and lemon zest. Whisk egg and brush onto the edge of pastry Lay the second sheet of pastry on top. With your fingers, press the two sheets of pastry together around the edges. Prick the top sheet with a fork and brush with eggwash. Bake pie in oven on 180*c for 40 minutes. LISTEN ABOVESee omnystudio.com/listener for privacy information.

*Did He Jam With Jim Morrison & Witness Altamont?

Spiced passata sauce Cook time: 30 minutes Prep time: 5 minutes Serves: 4-6 12-15 ripe tomatoes 2 sticks rosemary 10 cloves garlic, peeled and crushed slightly 1 tbsp flaky salt 2 tbsp sunflower oil 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 off any fat raising to the surface. Add honey and check the seasoning - and it's ready to bottle. See omnystudio.com/listener for privacy information.

Lamb in a bag Cook time: 45 minutes Prep time: 10 minutes Serves: 6 1 leg of lamb, bone out 2 onions, peeled and diced 4 cloves garlic, peeled 2 tsp tumeric 2 tsp cumin seeds, roasted and crushed 2 tsp coriander seeds, roasted and crushed 2 tbsp honey 2 tbsp sweet chili sauce 2 tbsp soya sauce Juice of 1 lemon 2 tbsp sunflower oil 1 tsp flaky salt Optional 1 can chipotle in adobo sauce' Preheat your oven to 180*c, fan bake. Place the lamb leg into a bowl and pour over all the remaining ingredients. Massage marinate into the meat, cover with cling-film and place into the fridge to marinate for as long as you can. Overnight would be awesome! To cook, take a large oven bag and place the lamb along with the marinate into the bag and then onto a roasting tray and into the middle of the oven. Cook for 45 minutes, after this time, remove and allow to rest for at least 20 minutes. Remove the bones and shred the remaining meat back into the bag with the jucies. Serve with soft tortilla, coriander and salsa. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Crispy chicken arms with hot sauce Cook time: 2 minutes Prep time: 45 minutes Serves: 2 12 plump free range chicken wings 1 cup red wine 6 tbsp soy sauce 2 cups Panko crumbs 5 tbsp poppy seeds 5 tbsp sunflower oil 1 cup flour 3 eggs, beaten with 1 tbsp water Salt and black pepper Mike's hot sauce 1 tbsp sunflower oil ½ red onion, diced 2 cloves garlic, minced 1 tbsp tomato paste ½ tsp ground cumin 1 tbsp smoked paprika 400gm diced tomatoes ¼ cup water 4 tbsp soft brown sugar 3 tsp Worcestershire sauce 2 tsp Dijon mustard 1 tsp salt & white pepper 3 fresh red chili, chopped seeds and all Preheat oven to 180*C (fan-forced). Separate the wings at the first joint. Set aside the first joint of the wings for making stock. Place the remaining plump wings into a pot with wine and soy sauce. Add just enough water to cover the chicken. Bring to the boil, reduce heat and simmer for 5 minutes. Drain, then place chicken wings in fridge to cool. In a large bowl, mix together the Panko crumbs, poppy seeds, oil, salt and pepper. Place flour and eggwash in two other separate bowls. remove skin from chicken and pass through flour, then eggwash, then poppy crumb. Place on a baking tray and bake for 25 minutes. Serve with hot sauce Mike's hot sauce Heat oil in a saucepan over medium heat. Add onion and cook until soft. Add garlic and cook for one minute. Reduce heat, add tomato paste, cumin and smoked paprika and stir. Add all remaining ingredients. Stir until combined, and cook until slightly thickened (approx. 10 minutes). Taste and adjust salt, pepper and hot sauce if necessary. Blitz until smooth. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Yogurt cheesecake with star anise plums Cook time: 5 minutes Prep time: 20 minutes Serves: 6 Cheesecake 4 leaves of gelatine 250 gm cream cheese 5 00 ml yogurt plain 1 lemon, juiced ½ tsp vanilla essences 4 tbsp honey 4 cups cold water Base 1/2 pkt digestives 1/2 pkt Biscoff biscuits 3 tbsp butter 5 plums cut in half and stones removed 1 tbsp honey 1 cinnamon stick 6 star anise Crush the biscuits lightly and add melted butter until combined well. Press into the base of a 6-inch cake tin and refrigerate, then place the gelatine leaves into a bowl of cold water to bloom for 10 minutes. Using a mixer whip the cream cheese and yogurt together until smooth. Add the lemon juice, vanilla and honey. Squeeze the excess water out of the gelatine and place into a small pot on a low heat until completely dissolved. Combine into the cheesecake and whisk until well combined. Pour mixer into cake tin and set for at least 4 hours. Honey roasted plums Place the plums into a tin foil along with the honey, cinnamon and star anise, loosely wrap and place into a fire, onto a BBQ or into an oven on 200*c for 5 minutes or until the plums just start to fall apart. Remove and allow to cool. To serve. Run a hot knife around the outside of the cake tin and lift out Garnish with cooled plums and edible flowers. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Vancouver soul and blues heavyweight Mike Van Eyes returns with his second single, “Ain't That Loving You, Baby”, landing January 14, 2026. Smooth, swinging and soaked in classic R&B, the track shows another side of his signature sound, less sprint, more slow-burning glide, with a groove that leans into feel, finesse and pure musical chemistry. It's already timeless, the kind of song that feels pulled from a golden era but played with modern fire. Long considered one of the city's most electric piano forces, Van Eyes has spent decades deep in the roots of rock 'n' roll and R&B, building a legacy through his work with Vancouver institutions The Epics and The Trespassers, as well as touring with the Herald Nix Band, where he even shared stages with The Clash and sat in with Howlin' Wolf's band. Along the way, he's lent his talents to artists like Colin James, The Yodells, GI Blues, Copyright, The Undertakin' Daddies and Peewee Clayton, a résumé that reads like a history book of West Coast roots music. “Ain't That Loving You, Baby” was recorded at the legendary Mushroom Studios (now Afterlife) with Juno Award-winning producer and engineer Erik P.H. Neilsen, capturing that unmistakable vintage warmth with a sharp, modern mix. The result is a track that swings effortlessly, anchored by Van Eyes' expressive piano work while letting the rhythm section breathe and stretch naturally around it. Mike Van Eyes Online INSTAGRAM | BANDCAMP | FACEBOOK | WEBSITE Checkout my YouTube Channel with long form interviews from the Subversives | the History of Lowest of the Low. https://www.youtube.com/playlist?list=PL9d1VSeOHYuxFWKuRdmn9j8UTW6AHwS_fAlso my Weekly Tour Vlog is up an live on the YouTubeshttps://www.youtube.com/playlist?list=PL9d1VSeOHYuwphwhc4zd0VgY66f1OUQZp Pledge monthly with Patreon https://www.patreon.com/apologueShop Apologue products at http://apologue.ca/shopCheck out new Four Square Here: https://distrokid.com/hyperfollow/foursquare/brighton-beach-ephttps://distrokid.com/hyperfollow/foursquare/seven-oh-sevenhttps://distrokid.com/hyperfollow/foursquare/industry-at-home–21st-anniversary-remix-remasteredhttps://distrokid.com/hyperfollow/foursquare/when-weeks-were-weekends

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

Yoversion Podcast #148 – January 2026 with John Jones Special Guestmix: Mike Van Loon (Balearic Disco) TRACKLISTING Angie Stone – Wish I Didnt Miss You “Mozambo & Antdot Remix” // White Label Lenny Fontana Ft. Jasmine Lovett – If You Want Me // Karmic Power Records THE HOTSPOT Guy Burns, James Poole, Smokey Bubblin’ B – Temptation // DisOrder Records Anane – Let Me Be Your Fantasy “Blackchild Remix” // Nervous Records BACK IN THE BOX Timmy Regisford – Don't Worry // Shelter Lab 4 Michael Gray – The Spirit Moves // Sultra Sgt Slick – Make It Happen // Vicious 3-ON-THE-SPIN The Martinez Brothers – H2DAIZZO “Josh Baker Remix” // Defected Armand Van Helden, Duck Sauce, A-Trak – Can’t Stop “KiNK Remix” // DFTD Paul Johnson, Seth Troxler, HoneyLuv – Sex & The City “TB-203 Remix” // Tuskegee Daniel Steinberg – For the People // Arms & Legs Cavi – F The Disco // Too Many Rules Your SHOUT! (Danny Ryan, Acton) Mighty Dub Cats – Just Another Groove “Ashley Beedle’s Amalgamation Disco Edit” // Southern Fried Alcatraz – Giv Me Luv “Tenacious Remix” // CDR THE CLASSIC TRACK Lood, Masters At Work, Donell Rush – Shout-N-Out “Rocco Rodamaal DJ Dub Tool” // MAW Records Special Guestmix: Mike Van Loon (Balearic Disco) 1   ID – ID (Promo) 2   Prep & Eddie Chacon – Call It (Turbotito Remix) 3   Kraak & Smaak – Keep on Searching 4   Girls of the Internet/i am an island/Andres – Sleeping Sound (Andrés Remix) 5   Astels – All Night Long 6   Life On Planets – Club Burn 7   Collect 200 – She Waits 8   nocapz. – Love Somebody 9   ANOTR & TEED – Sound of You 10 Late Delivery, Bl Suede – Glam Life 11 Ben Westbeech, Obi Franky, Makez – REARRANGE YOURSELF 12. Wayne Snow, ANOTR, 3DDY – Hold On, Let Go Our January Podcast is now available You can subscribe & stream below from the following platforms iTunes https://itunes.apple.com/gb/podcast/yoversion-records-podcast/id719089758?mt=2

In this episode of Speak the Truth, the hosts delve into the attribute of God's holiness with Michael, discussing his entry titled 'Embracing Holy Perfection.' They explore the complexities of God's holiness, its association with redemption, moral purity, and how it shapes believers' lives. The conversation includes reflections on pertinent biblical texts, such as Isaiah 6:3-7 and Hebrews 12:10, discussing the distinction between striving for holiness and avoiding legalism. Practical counseling applications and session strategies are shared, emphasizing encountering God's holiness and its impact on personal transformation and worship.00:00 Introduction to Speak the Truth Podcast00:22 Discussing God's Holiness with Michael01:49 Defining Holiness and Its Implications03:53 Isaiah's Encounter with God's Holiness05:28 Connecting Holiness to Counseling08:13 Practical Applications of Holiness09:56 Striving for Holiness in Daily Life11:55 The Role of Discipline in Holiness26:54 Final Thoughts and EncouragementEpisode MentionsCounseling Through God's Attributes - ABC RES 

The Munsons gather to sarcastically temper our excitement as we dive into the career of the impossibly handsome Jay Hernandez—a task made nearly impossible as we spend most of the episode reconciling with just how damn good-looking he is and why Hollywood repeatedly cast him as “the hot guy.” Given his history in sports films, we're genuinely shocked he's never shown up in a basketball movie, though we admit it's tough for anyone to stand out in a sports ensemble. We dig into his remarkably average box office snapshot and wonder whether his Munson Meter score will land just as squarely in the middle. His filmography spans a surprisingly wide range of projects, but does he have the acting range to match? We debate his ability to play menacing (we're not convinced) and note his clear love for playing Marines. We revisit our first watches of Hostel to see if it holds up two decades later, and after covering Quarantine, we dive into the larger philosophy of found-footage films and how the format can be done well. We also question his decision to join Suicide Squad, why his character turned out so flat, and the logic behind teaming up with David Ayer again afterward. Finally, we look ahead at what's next for Hernandez post-Magnum P.I.—will he get locked into steady TV roles, or is a future full of producing credits waiting for him? How does he rank on the Munson Meter? Listen to find out.

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 Dolos, Dr Packer - Night So Right (Dr Packer Remix) 00:05:09 Jay Caruso - Always There (Original Mix) 00:10:39 QWARTZ - The Call (Original Mix) 00:15:39 Soneec, Soultizer - Love & Happiness (Extended Mix) 00:20:41 Soul Avengerz - Reachin' (Extended Mix) 00:27:16 Andrea Tomei, Joshua - House Music Never Ends (Extended Mix) 00:32:00 Ethan Gray, Mandel Turner - Elevate Your Mind (Extended Mix) 00:35:03 Suki Soul - Can't Stop (Extended Mix) 00:41:18 Zetbee - You Know Everything (Original Mix) 00:45:56 Rubber People, Mario Cruz - In The Ghetto (Original) 00:49:30 DJ Mark Brickman, Venessa Jackson - Rise (2025 Refresh) 00:55:14 Oliver Dollar, Nils Ohrmann, Apropos - The New Is Here (Original Mix) HOUR 2 ******** 01:00:00 Duwayne Motley, Kelli Sae - Up For It All (Original Mix) 01:05:10 Gledd - Move Me (Extended Mix) 01:09:58 House Freakers - Feel The Heat (Extended Mix) 01:15:30 Louie Vega feat. Anané & Tony Touch - Last Night A DJ Saved My Life (LV Remix) 01:19:21 Maex, Samiro - What Is Salsa (CASSIMM Extended Remix) 01:24:10 Mia Moretti, Irma Thomas, Tiger Stripes - Safe With Me (Tiger Stripes Remix) 01:28:54 Basile de Suresnes - Romeo Is Not Dead 01:33:12 Jay Vegas, Olav Basoski - Clap Your Hands (Extended Mix) 01:39:00 Jay de Lys - Control (Original Mix) 01:44:02 Low Steppa, Rue Jay, Reza, Chuck Roberts - The Creator (Extended Mix) 01:49:41 FrescoEdits - Da Vibe (Disco Mix) 01:53:30 Makito - Hypnotizing (Original Mix)

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 Astels - Black Stars 00:04:27 Astels - That Girl 00:01:18 Merlin Bobb, Mark Francis - Waiting on You (Remix Vocal) 00:12:27 DJ Scratch - Electric Stew (We Can Get Down) 00:17:28 Revival House Project, Phebe Edwards, Geo Gospel Choir - Think (Michael Gray Extended Remix) 00:22:30 Michael Gray, Phebe Edwards - Life Will Be (Extended Mix) 00:27:33 Nassim - In The Silence (Original Mix) 00:33:22 Blind Truth Feat. Tata And Toney - (Crazibiza House Of Prayers Let's Play House Vocal Mix) 00:38:03 HP Vince - My Special Man (Original Mix) 00:43:48 DJ Disciple - Turn It Around (Risk Assessment Remix Vox) 00:49:01 Peter Mac, Earl W. Green - Distant Lovers (Dj Spen and Reelsoul_remix) 00:54:12 Audiowhores, Angela Johnson - Touch The Ground (DJ Passion & George Jackson UK Remix Extended) HOUR 2 ******** 01:00:00 Foremost Poets, Johnny Dangerous - Beside Myself (Dave Lee Cowbell Party Mix) 01:05:53 Lenny Fontana, Jasmine Lovett - If You Want Me (Club Mix) 01:09:59 Sonny Chiba, Lucid Konversations - No More Illusions (Genuinely Blaq Mix) 01:14:22 Mary Pearce, Lovely Laura, Sophie Lloyd, GeO Gospel Choir, Revival House Project - Take Me To The River (Sophie Lloyd Extended Remix) 01:19:17 Dj Chus and Harry Romero - Celebrate Life (Extended Mix) 01:23:58 Platinum City feat Sara Kusi Freedom Express 01:29:32 Revival House Project, ALEXA PERL, Nambi - Deeper Love (Extended Mix) 01:34:38 Jaegerossa - Hey Zeus Children (John Morales M+M Mix) 01:41:14 Suki Soul - Can't Stop (Extended Mix) 01:47:46 Divine Discs, Jaegerossa - Two Spirits 01:53:47 DiscoGalactiX - Live Your Life

This episode features speakers from the 2025 ADSA Applied Nutrition Symposium, “Milk Pricing Dynamics and Strategies for Enhancing Milk Fat Production.” Dr. Lock gave the highlights of his presentation on dietary opportunities for promoting milk fat.  (2:18)Dr. St. Pierre's presentation focused on the change we've had in the way milk and its components are priced. (5:25)Dr. Van Amburgh's symposium talk covered amino acid supplementation to high producing cows eliciting more of a milk fat response than a milk protein response. (9:31)Dr. Van Amburgh and Dr. Lock talk about where butyrate fits into milk fat synthesis. Dr. Van Amburgh shares some of his experiences with grass-based dairy diets in Ireland and how those might influence milk fat production. The group discusses de novo and preformed fat synthesis and how diets may or may not influence those two mechanisms. (12:16)The guests talk about an abstract from Dr. Van Amburgh's lab at the ADSA meetings about supplemental lysine levels. This leads into a discussion of lactose production and fluid milk volume, as well as feedback from cheese processors and the impact of supplemental chromium on milk production parameters. (22:31)Dr. St. Pierre talks about cheese processor concerns with increased milk fat concentrations, milk pricing structures, and milk perishability. (28:27)The panel discusses metabolizable protein, essential, non-essential, and branched-chain amino acids, and how the view of fatty acids and amino acids has changed from simple substrates to make milk components to compounds with biogenic activities. (36:20)Dr. St. Pierre talks about the inaugural Industry Day at the 2025 ADSA meetings and goals for similar future events. (43:01)Panelists share their take-home thoughts. (48:13)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. 

Mike Van't Hul speaks on radical obedience and power of surrendering our whole lives to the Lord.

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 HallMighty & Vanucci - You Brighten Up My Day 00:05:55 Sweatbox HQ x Peewee Ferris - Talk About it (Sweatbox HQ Breaks mix) 00:10:20 Lovetempo - Same Ole Love (365 Days A Year) (Extended Summer Breeze Mix) 00:17:34 Moods & August Charles - Wildfire 00:20:53 Andy Tex Jones - Do You Feel Me (Original Mix) 00:27:27 Oden & Fatzo x Romeo Louisa - Be The One (Extended Mix) 00:33:02 Melvo Baptiste x Annette Bowen x Dave Lee - Did You Pray Today? (Dave Lee Redemption Extended Mix) 00:38:23 DJ Dove - Lonely No More (Extended Mix) 00:42:43 Rasmus Faber - How Do You Do It (Remix) Extended 00:47:02 Russell Small, Rombe4t, Amy Pearson - My Kind Of High Extended Version 00:52:37 Dirty Supercar - Get Down Boogie 00:56:08 Gadjo, Nick Reach Up - I'm Watching You (So Many Times) HOUR 2 ******** 01:00:00 Output / Input feat. Antonio McLendon - Every Time You Touch Me (Dave Lee Boogiefied Mix) 01:05:38 Michael Gray feat Phebe Edwards - Life Will Be - Extended Mix 01:10:29 Gledd - Move Me (Extended Mix) 01:14:50 David Morales Presents The Face - Needin' U (Sgt Slick ReCut) 01:19:22 Flash 89 - Dazz (Everybody Get Up) [Extended Mix] 01:24:30 Mattei & Omich, Vittoria Hyde - Got To Keep On (Revision) (Extended Mix) 01:29:19 Coco & Ayres, Papa Funk - Mabody (Extended Mix) 01:34:01 Stirling, Dan Diamond - I Got Bad Habits (Extended Mix) 01:38:06 Pig Snatchers & JAT - Never Knew Love Had a Feeling (4am Mash Up) 01:43:25 Wh0, The Fog - Been A Long Time (Extended Mix) 01:48:06 Eurythmics - Love Is A Stranger (Sgt Slick's Melbourne ReCut) 01:53:15 Depeche Mode - Enjoy The Silence (Sgt Slick ReCut)

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 ⤵ HOUR1 ******** 00:00:00 Zoe - Sunshine On A Rainy Day (Original 12' Version) 00:06:15 Dust - Donna (Irma Crew Remix) 00:11:28 Young Disciples - Apparently Nothin' (Original 12' Mix) 00:15:40 De La Soul - Eye Know (Secret Edit) 00:19:40 The Family Stand with Jazzy B - Ghetto Heaven (Original Soul II Soul 12' Remix) 00:24:19 Hit The Boom - Here Comes The Sun (Mike's Intro Edit) 00:29:38 Brand New Heavies - Never Stop (Uncle Funke's Cant Stop Edit) 00:35:12 Sly & The Family Stone - If You Want Me To Stay (Brass Lamp Edit) 00:40:05 Soul II Soul Feat. Caron Wheeler - Keep On Movin (CRs Funked-Disco Edit) 00:43:29 Jamiroquai - Blow Ya Mind (Pete Le Freq Refreq) 00:48:41 Freak Power - Turn On, Tune In, Cop Out (Dim Zach Edit) 00:53:55 M-People - Don't Look Any Further (Satin Jackets & Chris Jylkke Remake) HOUR 2 ******** 01:00:00 Soul II Soul Feat. Caron Wheeler - Keep On Movin (CRs Funked Disco Edit) 01:03:15 Positive Force - We Got The Funk (Pontchartrain Edit) 01:09:42 Parliament - Give Up the Funk (Pete Le Freq Refreq) 01:16:20 Drizabone - Real Love (Secret Edit) 01:19:42 Stevie Wonder - Do I Do (Brass Lamp Edit) 01:25:49 Brand New Heavies - Spend Some Time (Leonidas DeeJay Extended Edit) 01:33:37 Brooklyn Funk Essentials - The Creator Has a Master Plan (Dance Mix) 01:41:12 Brand New Heavies - Back to Love (Peverell 2020 Re-work) 01:47:33 Jestofunk - The Ghetto (Ken@Work Re-edit) 01:54:25 Gang Starr - Lovesick (Dr Packer & Mr Rhodes Remix)

Send us a textMinor league veteran and Game Day Advising founder Mike Van Hise breaks down how teams can squeeze more revenue from the same building—without gutting budgets or fan experience. We talk menu engineering, speed vs. margin at concessions, season-seat strategy, staffing math, and a simple “3% better” rule that compounds into real profit. If you lead marketing, ticketing, or operations, this is a tactical roadmap you can use this homestand.Key Topics CoveredClarity over cuts: Why operational efficiency starts with knowing where money flows (and leaks), not slashing line items.Concessions that move: Menu simplification, bottles/cans vs. fountain, and designing for speed so fans buy twice, not once.Presentation = price: “Cook to order” stations (grill, tacos/nachos) that lift perceived value and per caps.Ticketing mix that protects you from weather: Targeting a 33/33/33 revenue blend (season seats / groups / singles) and pushing pre-sold to 55–66%.Season seats the right way: Focus on business buyers; don't waste cycles trying to jump a single-game fan to 70 games.Change management: Killing “this is how we've always done it” by building trust and showing a clear plan.Smart staffing: Use entry-gate data, cross-train roles, and cut idle time early to avoid morale hits later.The 3% Rule: Micro-efficiencies across 150–200 budget lines, vendor prepay discounts, and compounding gains.Per-cap wins: Right number of beer taps, local SKUs for pricing power, and distributor intel (what's actually selling).Fail small, learn fast: Encourage $100–$500 tests; avoid the $10,000 mistake. Keep a “Book of Bad Ideas.”Timestamps00:00 – Why operational efficiency = clarity, not cuts02:53 – Defining operational efficiency for sports teams06:01 – Concessions: menu design, SKUs, and speed vs. margin08:59 – Ticketing strategy: groups vs. season seats (and when to push each)11:57 – Overcoming “we've always done it this way”15:03 – Baseball's timing reality: build for 90–130 sec windows17:53 – Game entertainment efficiency (and why fireworks always work)20:56 – The “Book of Bad Ideas”: inventory, concerts, and learning loops21:21 – Over-prep vs. under-prep: where margins die23:22 – Culture: allow small mistakes; forbid big ones28:12 – The 3% improvement rule (and vendor discount plays)33:11 – Per-cap levers: cook-to-order, local beer, the right number of taps37:40 – What Game Day Advising actually does (and how to engage)Call to ActionBook a 30-minute consultation with Mike and the Game Day Advising team to map your top efficiency wins for next season.Check out Mike's article on season seat strategy and grab his full-club assessment overview. (Links in episode description.)Resources MentionedGame Day Advising – Operational efficiency, ticketing, F&B support (link)Season Seat Strategy article by Mike - (link)Sports Marketing Machine on LinkedInSports Marketing Machine on InstagramBook a call with Jeremy from Sports Marketing Machine

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 ⤵ HOUR1 ******** 00:00:00 Kraak & Smaak and The Undercover Dream Lovers - Isn't It Strange 00:02:39 Lovetempo - Same Ole Love (365 Days A Year) (Extended Summer Breeze Mix) 00:10:40 Kraak & Smaak and PWNT - Nothing Is Forever 00:14:00 Oden & Fatzo x Romeo Louisa - Be The One (Extended Mix) 00:17:40 DJ Said, Cee ElAssaad, Eric Kupper - Fela Is Everything (Eric Kupper Remix) 00:23:54 Jess Young - Nobody's Love (Nick Reach Up Extended Mix) 00:27:51 TJM - Small Circle Of Friends (Part1 - Moplen Remix) 00:35:10 Daisuke Miyamoto - It's Over (Original Mix) 00:40:00 Risk Assessment - Want U Back 2025 (Kitchen Disco Mix) 00:45:40 DB Boulevard - Point Of View (Sgt Slick ReCut) 00:50:21 Ultra Nate - Free (Sgt Slick ReCut) 00:54:44 Fatback Band, Folamour - I Found Lovin' (Folamour Extended Remix) HOUR 2 ******** 01:00:00 Melvo Baptiste x Annette Bowen x Dave Lee - Did You Pray Today? (Dave Lee Redemption Extended Mix) 01:06:17 Flash 89 - Dazz (Everybody Get Up) [Extended Mix] 01:11:15 Crown Heights Affair - You Gave Me Love (Michael Gray Remix - Extended) 01:14:03 Seamus Haji featuring Mike Dunn - Fire (Extended Mix) 01:19:26 Antonello Ferrari, Aldo Bergamasco, Maya Sykes - Thankful (Antonello Ferrari & Aldo Bergamasco Club Mix) 01:24:36 Barabara Tucker - No More Broken Hearts (Original Club Mix) 01:32:04 Dave & Maurissa - What About My Love (Michael Gray Extended Remix) 01:36:46 David Morales, Janice Robinson - There Must Be Love 2025 (David Morales Extended Mix) 01:40:55 THEMBA x Dirty Vegas - Days Go By (Club Mix) 01:46:54 Hyzteria feat. Caitlyn Scarlett - Come Undone (Extended Mix) 01:49:45 Romza - Fresh (Extended Mix) 01:53:06 Wings - Silly Love-Songs (Pete Le Freq Refreq)

Mike van Diem is regisseur en scenarioschrijver. Hij won in 1998 een Oscar voor beste internationale film met zijn film ‘Karakter'. Daarnaast heeft hij films geregisseerd als ‘Alaska', ‘Tulipani' en ‘De surprise'. ‘Alaska' was zijn examenfilm en werd bekroond met een Gouden Kalf. Het was de eerste studentenfilm die deze prijs won en de film kreeg internationale erkenning. Nu gaat zijn nieuwe film 'Voor de meisjes' in première als openingsfilm van het Nederlands Film Festival (NFF). ‘Voor de meisjes' is een drama en sardonische komedie over twee bevriende koppels die hun vriendschap verliezen na een tragisch ongeluk waarbij hun puberdochters betrokken zijn. Atze de Vrieze gaat met Mike van Diem in gesprek.

EPISODE 1190 It's Friday, Sept 12, and Kevin Crawford and Mike Van Drie discuss Matt. 19:28, Rom. 8 :19-21, Rev. 21-22. For the full VP Bible Reading Plan, head to https://www.victorypoint.org/resources. For more on the context of today's passage check out the resources at https://bibleproject.com/explore/book-overviews. To find out more about VictoryPoint Church go to victorypoint.org.

EPISODE 1189 It's Thursday, Sept 11, and Kevin Crawford and Mike Van Drie discuss Eph 1:11, 1 Pet. 1:20, Rev. 13:8. For the full VP Bible Reading Plan, head to https://www.victorypoint.org/resources. For more on the context of today's passage check out the resources at https://bibleproject.com/explore/book-overviews. To find out more about VictoryPoint Church go to victorypoint.org.

EPISODE 1188 It's Wednesday, Sept 10, and Kevin Crawford and Mike Van Drie discuss Jn. 5:26, Jn. 17:11, Matt. 3:16-17. For the full VP Bible Reading Plan, head to https://www.victorypoint.org/resources. For more on the context of today's passage check out the resources at https://bibleproject.com/explore/book-overviews. To find out more about VictoryPoint Church go to victorypoint.org.

✨ To celebrate our upcoming Beach House Party at Bush Hall, West London on Saturday, 13th September 2025, we've put together a special “Best of Beach House” continuous mix.