Podcast appearances and mentions of mike van

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.

General Motors announced changes at CAMI in Ingersoll on Apr. 11. They will mean a reduction in shifts and it will mean layoffs.

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.

Dried mushroom risotto Cook time – 60 minutes Prep time – 20 minutes Serves 6 3 cups dried mushroom 1 onion, peeled and diced 4 cloves garlic, peeled and crushed 2 tbsp vegetable oil Flaky sea salt 2 cups arborio rice 1/2 cup white wine 2 cups parmesan, grated 150 gm butter, cubed Black pepper Vegetable stock, hot (around 2 litres) METHOD Place the dried mushrooms into a pot and cover with the vegetable stock, add in the onion and garlic peels. Bring to the boil and turn down to a simmer for 5 minutes. Turn off and allow the mushrooms to soften. Up to a hour would be great. Prep the rest of your vegetables. Pour your mushroom stock through a sieve and discard the skins and finely slice the mushrooms. To make the risotto, heat your oil in a pan and gently saute your onions and garlic until translucent. Once cooked, add in your arborio rice and toast in the pan, stirring continuously. You want a little colour on the rice, without it catching. Once golden, pour in your white wine and mix, allowing the alcohol to simmer off. Add your mushroom stock a ladle at a time, stirring occasionally to stop it from sticking. Once all the stock is absorbed add another ladle in. Continue this process until the risotto is cooked al dente. Add in your chopped mushrooms and taste. Once cooked remove from the heat and stir in the parmesan and butter. Serve. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Ember-fired tuna with tomato and cucumber salad Cook time: 5 minutes Prep time: 15 minutes Serves: 6-8 300-400gm piece yellow fin or similar tuna 1 tbsp sunflower oil Flaky sea salt 3 tomatoes 1/2 cucumber 1/2 cup coriander leaves, chopped 2 tbsp toasted white sesame seeds 2 tbsp black sesame seeds (optional) 2 tbsp soya sauce 1 tbsp black vinegar 1 tbsp sesame seeds Small cos lettuce leaves to serve with. Start by lighting your wood-fired Engel, BBQ or Hibachi. If you don't have any of these, you can place a wire rack over an open flame or gas burner. Lightly oil the tuna and season well with the flaky sea salt. Place the tuna onto the flame and cook for approx 1 minute each side and remove to rest. The idea is to create as much colour on the tuna, whilst keeping the tuna as rare as possible. Prep the vegetables by cutting the tomatoes into a medium dice, peel the cucumber and cut in half. Using a teaspoon, remove the seeds and then dice the remaining flesh. Cut the tuna in 2 cm dice and combine in a bowl along with remaining ingredients. Season with a touch more salt and then spoon a tbsp in little cos leaves to serve. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Delicious Peach Loaf Cake Cook time: 60 minutes Prep time: 10 minutes Serves: 6 Cup sunflower oil 2 cups plain flour, sifted 1 ½ cups light brown sugar 1 tsp vanilla paste 3 eggs, beaten 1 tsp baking powder 1/4 tsp sea salt 1 cup milk Grated zest of 1 lemon and 1 orange 1 cup frozen berries Garnish of 4 peaches, destoned and cut into segments Icing sugar for dusting Preheat oven to 170*C. Lightly spray a 24cm x 13cm loaf tin. In a medium bowl, combine the flour, brown sugar, baking powder & salt. Then in another bowl combine the oil, milk, eggs, lemon and orange zest, vanilla paste. Then pour into the flour and mix and combine. Finally, fold through the frozen blackberries and 1/2 the peaches and pour mix into the cake tin. Bake for approx. 1 hour or until a toothpick removes cleanly from the centre of the cake. Remove from cake tin and rest on a cake rack for 15 minutes. To serve - place the cake onto a cake stand and garnish with the remaining peaches and dusting with icing sugar. LISTEN ABOVE See 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.

Barbecued lamb with avocado feta whip Cook time: 12 minutes Prep time: 15 minutes Serves: 4 4 lamb shoulder chops (about 400-500g) 150g soft cows feta 1 small avocado 1 Tbsp sour cream 2 Tbsp sunflower oil 1 Tbsp avocado oil 3 cloves garlic, crushed 1 lemon 1 x 2 pack Baby Gems (baby cos lettuces) ½ cup fresh coriander leaves 2 single stalks spring onion, roughly chopped 10 chives, roughly chopped handful fresh fennel fronds ½ cup mint leaves Drizzle the lamb chops with oil and season with salt and pepper, then squeeze over the juice of the lemon and garlic cloves. Cover and allow to marinate for at least 30 minutes. Cook on a hot BBQ for 10-12 minutes, remove from heat and allow to rest. Blitz the feta with the avocado and sour cream until smooth. Put in a small serving bowl and drizzle with avocado oil. Serve the lamb with the feta dip and salad. For the salad Quarter the lettuces, rinse and put in a large salad bowl with all other salad ingredients. Toss and serve. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Tarragon bearnaise with sirloin and wilted greens Cook time: 15 minutes Prep time: 10 minutes Serves: 6 6 sirloin steaks Bearnaise 3 eggs, separated 1/2 cup malt vinegar 1/2 cup water 1 pkt fresh tarragon, reserve 6 leaves for later 1/2 white onion, peeled and sliced 2 cloves garlic, crushed 2 bay leaves 6 peppercorns 1 tsp Worcestershire 280gm unsalted butter, melted over a low heat Sea salt and cracked pepper Mixture of greens I used - Kale Spinach Silverbeet Spring peas 1 tsp cooking oil Remove the steaks from the packet and allow to come up to room temperature. To make the bearnaise, start with the all important reduction. In a small pot combine the vinegar, water, tarragon, onion, garlic, bay leaves and peppercorns. Bring to the boil and turn down to simmer for 5 minutes. Turn the reduction off and allow to infuse for 5 minutes. Before straining through a sieve, you should have 1/3 of a cup. Top up with a touch of water if you're short. Bring a medium pot 1/2 full of water to the boil and turn down to a simmer. Then take a medium-sized heat proof bowl and tip in the egg yolks and the reduction. Place over the simmering water and whisk continuously until the eggs start to cook. This will happen quickly after about a minute. Once the eggs start to come away from the side of the bowl, turn the heat off and whilst still whisking slowly pour in the melted butter, leaving the white butter milk behind. Once added, remove from heat. Add in the Worcestershire, season with salt, pepper and finally the remaining leaves of tarragon which has been chopped. Season and cook your sirloin to a desired cooking and allow to rest. Quickly sauté the greens of in a hot pan with the oil and add a touch of water if required Serve alongside the steak and a good amount of bearnaise sauce. LISTEN ABOVESee omnystudio.com/listener for privacy information.

On the Sunday Session with Francesca Rudkin Full Show Podcast for Sunday 9th February 2025, former CIA analyst turned spy author David McCloskey opens up about Donald Trump's plans for the agency. Lotta Dann is taking aim at diet culture and our obsession with skinny. She shares her personal story of extreme dieting and why she's pushing back. AI is set to transform health care, world expert Professor John Hirdes explains how could it help in the care of our aging population. Francesca's son has left the nest for uni, she shares why she's ok with it (and why she's already redecorating his bedroom). Science says it takes 32 minutes to boil the perfect egg, but chef Mike Van de Elzen says that's crazy. Steve Newall and Jason Pine have all you need to know about the Superbowl from Kendrick Lamar, Taylor Swift, Trump and the game. 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 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.

Smokey marinated eggplant with yoghurt and tahini dressing Cook time: 20 minutes Prep time: 20 minutes Serves: 4-6 2 eggplants, sliced length ways into 1cm thick slices 1 cup oregano leaves 2 cups coriander leaves 1/2 tsp smoked paprika 3 cloves garlic, peeled Juice of one lemon Flaky salt 1 fresh chilli de-seeded 3 tbsp olive oil Garlic yoghurt dressing 150gm plain yoghurt 2 tsp tahini paste 2 cloves garlic, crushed 2 tbsp olive oil Sea salt Brush the sliced eggplant with a little bit of oil before grilling over a hot BBQ or Engel fire until well coloured and tender. Place the rest of the ingredients into a blender and blitz until smooth. Spoon the marinade over the top of the eggplant and mix through until all the eggplant slices are covered. Set aside and allow to marinate for at least 30 minutes before serving. To make up the dressing simply, combine the yoghurt, tahini and garlic in a bowl, slowly whisk in the olive oil and season with a pinch of salt. Plate your eggplants and spoon over the yoghurt dressing. LISTEN ABOVESee omnystudio.com/listener for privacy information.

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.

Pippa speaks to award-winning playwright Mike van Graan about his new work with a very different tone but a familiar face attached to it, namely our own John Maytham. He is the star of Mike’s new one-man play, To Life, with Love.See omnystudio.com/listener for privacy information.

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

David and Nick talk to Mike Van Someren.  Mike has a large following on TikTok where he discusses politics and wage inequality.  Mike also ran for the U.S. House of Representatives in a very red district in Wisconsin. The guys discuss minimum wage and wage inequality.  Join them for a spirited and educational discussion. You can find Mike at https://www.mikevansomeren.com/ and on TikTok at https://www.tiktok.com/@mvsforwi?  Thanks to MLVC for the great Theme Song!  You can find them at https://www.instagram.com/mlvc_91/  If you have questions for either Nick or David please contact us at: bucksandbrewsllc@gmail.com

Crispy snapper with panzanella salad Cook time: 5 minutes Prep time: 10 minutes Serves: 4 4-6 fillets of skin on snapper Sunflower oil Flaky sea salt Panzanella 1/2 ciabatta loaf Additional olive oil Flaky sea salt 3 tbsp olive oil 3 tbsp red wine vinegar 1 tsp brown sugar Salt, to taste 1 tsp Dijion mustard Pepper, to taste 8 small tomatoes, quartered 1/2 cup kalamata olives 1 cup char grilled peppers, sliced Handful of Italian parsley, chopped Tear the ciabatta loaf into large irregular pieces, drizzle with a little olive oil and salt. Preheat your cast iron pan before frying the bread until golden and crispy. It needs to be crispy but still somewhat chewy. In a large bowl whisk together the olive oil, red wine vinegar, sugar and a little salt and pepper to taste. Preheat a cast iron pan. Portion your snapper into usable pieces, coat well with oil and season with salt. Place the snapper into the clean hot pan skin side down and firmly press down the flesh for 5 seconds, preventing the fillet from curling. Continue to cook on high until the fillet has almost turn completely white. Flip over for the a final few seconds. Once ready to serve, add in the bread, tomatoes, olives, peppers and parsley. Spoon over the dressing to wet the crispy bread and serve as serve as possible onto platters with the crispy snapper. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Sara-Jayne Makwala King is joined in the studio by multiple award-winning writer, Mike van Graan and actress Erika Breytenbach.See omnystudio.com/listener for privacy information.

Spiced plum crostata Cook time: 35 minutes Prep time: 25 minutes Serves: 6 1 1/2 cups flour 3 tablespoons caster sugar Pinch of salt 150gm unsalted butter, cut into small pieces 1/2 teaspoon pure vanilla paste or essence 1 teaspoon almond extract 1/4 cup water Filling 12 plums 1 cup cranberries 3 tbsp brandy 4 tbsp brown sugar 1 tsp cinnamon powder 1 tbsp icing sugar Place the flour, sugar and salt into a bowl and mix until well combined; slowly add in the butter and rub in your hands until the butter becomes pea-like in size. Slowly add the vanilla and almond extracts and water until the dough becomes moistened and comes together. Set aside. Make up the spiced plum mix. Soak cranberries in brandy and a touch of warm water for 10 minutes. Cut the plums in half and remove the stone. Mix with brown sugar and cinnamon. Drain the cranberries well, toss into the plums. Preheat the oven 180 degrees. Roll out the crostata dough out to the size a small plate and approx 5mm thick. Lay onto greaseproof paper lined tray. Spoon the well-drained plum mixture into the centre, leaving a 5cm border. Fold up the sides of the dough. Brush water around the outside and sprinkle with icing sugar. Place into a oven and cook for 35 minutes, if golden. Remove and allow to cool. Serve with soft vanilla cream. LISTEN ABOVESee 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 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

Ruben Mireles, World of Outlaws Late Model Series announcer; Jake Bollman, U.S. Legends Asphalt Nationals Pro Division winner; and Mike Van Genderen, World of Outlaws World Finals Track Prep Director are this week's guests.

Ruben Mireles, World of Outlaws Late Model Series announcer; Jake Bollman, U.S. Legends Asphalt Nationals Pro Division winner; and Mike Van Genderen, World of Outlaws World Finals Track Prep Director are this week's guests.

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.

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.

Joe Erato and Mike Van de Bogert, hosts of the Locations Unknown podcast, join us for a lively, laughter-filled conversation. Locations Unknown is a podcast that delves into unexplained and unsolved disappearances in America's wilderness, highlighting some of the eerie circumstances that often accompany these cases, such as search and rescue efforts being hampered by storms and missing individuals being found in semi-conscious states with no memory of their disappearance. In our conversation, we get a behind-the-scenes look at everything that goes into Locations Unknown, the cases that stay with Mike and Joe the most, and whether the stories they uncover have changed how they spend time outdoors. They also share some of their wildest wilderness tales—including camping overnight with armed park rangers searching for an aggressive grizzly in Glacier National Park—and even some stories that I, Maddie, "haven't told listeners yet." It's a fun, unforgettable chat that left me grinning ear to ear long after our interview. Tune in to hear from the iconic hosts of Locations Unknown!  You can follow Who Runs This Park on TikTok, Instagram, Facebook or YouTube, can email us at info@whorunsthispark.com or check us out online at whorunsthispark.com.  Sign up for the Who Runs This Park's newsletter at linktr.ee/whorunsthispark.  Who Runs This Park is produced by Maddie Pellman with music by Danielle Bees.

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

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.

On October 8, 2024, I was on Richmond's Morning News with John Reid. John and I discussed the state of the upcoming election and how voters in "Deep Blue Northern Virginia" are starting to turn on the Democrats. VanMeterforVirginia.com Music-Scott Buckley-Monomyth, The Fury

Vince speaks with Mike Van Meter, former Navy helicopter pilot, 20 year FBI veteran and Republican Congressional candidate running for Virginia's 11th Congressional District about the assassination attempt on Donald Trump that took place on Sunday at his West Palm Beach golf club.        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.   To join the conversation, check us out on social media: @WMAL @VinceCoglianese.      Executive Producer: Corey Inganamort @TheBirdWords See omnystudio.com/listener for privacy information.

In the 8 AM Hour: Andrew Langer and Patrice Onwuka discussed:  WMAL GUEST: 8:05 AM - INTERVIEW - JOE CONCHA - author of new book “PROGRESSIVELY WORSE: Why Today's Democrats Ain't Your Daddy's Donkeys” – Reacted to the Harris-Walz Interview CONCHA'S NEW BOOK  SOCIAL MEDIA: https://x.com/JoeConchaTV WMAL GUEST: 8:35 AM - INTERVIEW - MIKE VAN METER - running for Congress in the 11th Congressional District against Rep. Gerry Connolly – discussed Rep. Connolly's comments about the Trump Arlington Cemetery controversy  WEBSITE: https://www.vanmeterforvirginia.com/ Gov. Wes Moore says 'honest mistake' in failing to correct application claiming Bronze Star 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: Friday, August 30 2024 / 8 AM Hour  O'Connor and Company is proudly presented by Veritas AcademySee omnystudio.com/listener for privacy information.

WMAL GUEST: 8:35 AM - INTERVIEW - MIKE VAN METER - running for Congress in the 11th Congressional District against Rep. Gerry Connolly – discussed Rep. Connolly's comments about the Trump Arlington Cemetery controversy  WEBSITE: https://www.vanmeterforvirginia.com/ SOCIAL MEDIA: https://x.com/vanmeterforva/status/1828859544639885775 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: Friday, August 30 2024 / 8 AM Hour  O'Connor and Company is proudly presented by Veritas AcademySee omnystudio.com/listener for privacy information.

Vince speaks with Mike Van Meter, Republican candidate running for Virginia's 11th Congressional District about his opponent Gerry Connolly urging Arlington Cemetery to publicly release all that transpired Monday and the state of his race.         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.   To join the conversation, check us out on social media: @WMAL @VinceCoglianese.      Executive Producer: Corey Inganamort @TheBirdWords See omnystudio.com/listener for privacy information.