Podcasts about Milk

#84: Have you been told to wait 3–5 days between introducing new foods to your baby? In this episode, I'm joined by Dr. Carina Venter, PhD, RD—one of the world's leading experts in pediatric food allergy prevention—to explain why this advice is outdated and unsupported by research. We break down when allergic reactions actually occur, why introducing one or more new foods per day is safe, and how unnecessary delays can limit diet diversity during a critical window for learning to eat. If you're confused by conflicting advice from healthcare providers, this conversation will help you move forward with confidence. Listen to this episode to learn: 1.  Why the 3–5 day waiting rule for new foods is outdated and what the research actually shows about allergic reactions. 2.  What safe and effective new-food introduction looks like, including how often your baby can try new foods without increasing risk. 3. Who is driving modern, evidence-based guidance on food allergy prevention and how that research applies to starting solid foods at home Shownotes for this episode can be found here: ⁠https://www.babyledweaning.co/podcst/84 Links from This Episode: • More info about Carina's work on her homepage: https://carinaventeronline.com/ • View Dr. Venter's allergy-related research publications here: https://profiles.ucdenver.edu/display/14733584 • Dietitians earn your FARE Certificate of Training in Pediatric Food Allergy in this 9-month (32 CPE) course Carina co-teaches for FARE • Check out the pediatric allergy product Carina Helped develop, Grow Happy here: https://letsgrowhappy.com/ and the code BABYLEDWEANING15 works for a discount here (this is not an affiliate code) • Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: ⁠https://babyledweaning.co/program⁠  and get $50 off when you sign up using the code BLWPOD50  • Baby-Led Weaning for Beginners free online workshop with 100 First Foods™ list to all attendees, register here: ⁠https://babyledweaning.co/baby-led-weaning-for-beginners Other episodes related to this topic: • Episode 124 - Using an Egg Ladder for Babies with Egg Allergy with Carina Venter, PhD, RD • Episode 274 - Baby Has Skin Reactions to Milk, Egg and Peanut: What Should I Do Next? with Carina Venter, PhD, RDN ⁠ • Episode 368 - Using a Milk Ladder for Babies with Dairy Allergy with Carina Venter, PhD, RD

Comedians Dave Anthony and Gareth Reynolds examine explor the Milk Strike! SOURCES TOUR DATES OFFICIAL MERCH

This episode features Dr. Glen Broderick and Dr. May Beth Hall, speakers at the 2025 ADSA Ruminant Nutrition Symposium: Anomalies in Analyzed Nutrient Composition of Feedstuffs.Dr. Broderick's presentation was titled “Protein analysis methodology.” The high points of his talk include recommendations for nitrogen analysis in feeds, potential improvements in determining protein degradability and undegradability in the rumen, and near-infrared spectroscopy (NIR) analysis of amino acid composition of feedstuffs. (7:57)Dr. Hall's presentation was titled “Success and continuing challenges in analyzing nonfiber carbohydrates.” She gives some history of the analysis of non-fiber carbohydrates and talks about starch assays and how water-soluble carbohydrates are not solely composed of sugars. She also explains how microbes make decisions on which substrates to ferment and which to store for later. (12:47)The panelists talk about challenges in obtaining real-time nutrient analyses in order to make ration changes. They recommend using rolling averages rather than a single sample and using milk urea nitrogen as a way to evaluate if something is not quite right with a ration. (21:17)Dr. Broderick notes he recommends that scientists no longer use the Kjeldahl method of nitrogen analysis, that we look for new or alternative methodology other than in situ digestibility to determine protein degradability, and that NIR analysis of amino acids be used to make ration decisions when calibrated for the feedstuff under consideration. (27:10)Dr. Hall recommends using the appropriate carbohydrate standard when measuring water-soluble carbohydrates: sucrose for fresh forages, fructose for cool-season grasses with high fructan content,  etc. She also notes that some feeds, like bakery waste or amylase-modified grain, contain soluble starch, which shows up in both the starch category and the water-soluble category in a feed analysis, essentially double-dipping. Lastly, she suggests that nonfiber carbohydrates remain a bit of a nutritional black box and we continue to learn more with improved technology.   (29:36)Panelists share their take-home thoughts. (43:31)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.

What if healing isn't just about treating the body—but about restoring safety, coherence, and energy at every level?In this powerful conversation, I'm joined by Dr. Neja Zupan, a visionary holistic mentor, energy mastery expert, and international speaker who defied a 5% survival prognosis and rose from generational scarcity into full-spectrum vitality and soul-aligned leadership.We explore unconventional cancer healing, the role of the nervous system in recovery, and how unresolved emotional patterns, belief systems, and boundaries can keep the body stuck in survival. Dr. Neja shares how healing requires more than mindset—it demands energetic coherence, forgiveness, emotional release, and safety within the nervous system.In this episode, we dive into:Why the nervous system is the gateway to physical healingHow emotional patterns and belief systems shape the body's ability to recoverThe role of forgiveness and boundaries in restoring vitalityWhat “frequency-first living” really meansHow multidimensional intelligence supports clarity, resilience, and magnetic leadershipWhy healing is not linear—and how to trust your body's wisdomThis conversation is for high-achieving women who've “done all the right things” yet still feel disconnected from their bodies, their energy, or their sense of inner safety. If you've ever wondered why healing feels incomplete—or why your body won't let you push through anymore—this episode will meet you exactly where you are.Connect with Dr. Neja Zupan:highfrequencyenergyformula.comConnect with Kelly:drkellykessler.comSelf-Respect Reset is a guided, body-based experience for women who struggle to set boundaries—not because they don't know what they need, but because it hasn't felt safe to honor it.Inside, you'll learn how to rebuild inner safety, strengthen self-trust, and create boundaries that actually protect your peace—without guilt, over-explaining, or self-abandonment.

This week on the Primo show, Jesse and Katie discuss dark romance, Morning Glory Milking Farm, and a scandal at the 2025 dark rom con Sinners and Stardust. Plus, an FDB beef update. To hear more, visit www.blockedandreported.org

12-29-25 - Entertainment Drill - MIX - Who Put Dick In My Milk - John's Mom's Kookiness - Brady's Gay Hells Kitchen Idea - BJ Thomas Has Cancer - 2021- BOSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Submit your question and we'll answer it in a future episode!Join our Patreon Community!https://www.patreon.com/badassbreastfeedingpodcastHave you experienced any of these common breastfeeding problems?  If so, what did you do about it?  Today Dianne and Abby are taking some of the most common breastfeeding problems and giving you the answers.  Tune in!If you are a new listener, we would love to hear from you.  Please consider leaving us a review on itunes or sending us an email with your suggestions and comments to badassbreastfeedingpodcast@gmail.com.  You can also add your email to our list and have episodes sent right to your inbox! Things we talked about:Painful Latch [4:12]Sore, damaged nipples [7:04]You shouldn't be suffering [12:50]Milk supply [13:38]Perceived low milk supply [21:52]Cluster feeding [27:12]Plugged milk ducts [31:33]Returning to work [34:36]Poop [37:48] This episode is sponsored by Pumpin' Pal! Pumpin' Pal's angled flange replaces the flange that comes with your pump and is the perfect upgrade for your pumping comfort and posture. Use code BADASS for $4 off at www.pumpinpal.com.Today's episode is brought to you by Cimilre Breast Pumps! Cimilre breast pumps range is size from ultra tiny pumps as small as a sticky note, to fully adjustable pumps with 85 setting combinations. Use code BADASS for 15% off at www.cimilrebreastpumps.com.Links to information we discussed or episodes you should check out!https://badassbreastfeedingpodcast.com/episode/nipple-pain-with-older-babies-and-toddlers/https://badassbreastfeedingpodcast.com/episode/cluster-feeding/https://badassbreastfeedingpodcast.com/episode/when-your-milk-supply-is-fine/  Set up your consultation with Diannehttps://badassbreastfeedingpodcast.com/consultations/     Check out Dianne's blog here~https://diannecassidyconsulting.com/milklytheblog/Follow our Podcast~https://badassbreastfeedingpodcast.comHere is how you can connect with Dianne and Abby~Abby Theuring  https://www.thebadassbreastfeeder.comDianne Cassidy http://www.diannecassidyconsulting.com Music we use~Music: "Levels of Greatness" from "We Used to Paint Stars in the Sky (2012)" courtesy of Scott Holmes at freemusicarchive.org/music/Scott Holmes

Looking back with gratitude and looking ahead with hope isn’t about pretending life is easy—it’s about trusting God in the middle of the hard parts. This devotional reframes familiar promises by reminding us that God often speaks hope into uncomfortable, uncertain seasons. Real faith isn’t polished or pain-free; it’s forged when we choose trust, gratitude, and hope even when circumstances feel unresolved. Highlights A comfortable life isn’t the norm for God’s people—Scripture consistently shows faith growing through hardship. We often celebrate biblical victories while overlooking the suffering that shaped them. God’s promises are frequently given in seasons of waiting, captivity, or uncertainty—not ease. Hope and faith are spiritual disciplines that require intentional choice, not feelings. Gratitude helps us recognize God’s faithfulness in the present, even when the future feels unclear. Trusting God’s character allows us to move forward with confidence, not fear. Do you want to listen ad-free? When you join Crosswalk Plus, you gain access to exclusive, in-depth Bible study guides, devotionals, sound biblical advice, and daily encouragement from trusted pastors and authors—resources designed to strengthen your faith and equip you to live it out boldly. PLUS ad free podcasts! Sign Up Today! Full Transcript Below: Looking Back with Gratitude, Looking Ahead with HopeBy: Peyton Garland Bible Reading:“‘For I know the plans I have for you,’ declares the Lord, ‘plans to prosper you and not to harm you, plans to give you hope and a future.’” Jeremiah 29:11 (NIV) Christianity is always easier when it’s comfortable, right? When there’s no church drama, your marriage isn’t bumpy, or the children aren’t in a rebellious season. When everyone’s health is clear, the savings account is full, and the boss is flexible. But when are all of these life avenues simultaneously smooth? When is life ever not life—the chaos, the calamity, the confusion? When we read Scripture, did any of God’s people have it easy? Moses didn’t, Esther didn’t, David didn’t, and Jesus certainly didn’t. I believe that our pursuit of a comfortable life is the reason we gravitate towards certain Bible verses and willingly cut out the remaining context. We don’t mind discussing when Moses parted the waters, when Esther was crowned Queen, when David defeated Goliath, and when Jesus resurrected. But we too easily neglect when Moses died in the wilderness, when Esther risked her life for her people, when David’s sin caught up with him, and when Jesus was nailed to a cross to carry the sins of an ungrateful world. Jeremiah 29:11 is another perfect example of our desperate pursuit to polish the Christian experience. Glancing at this isolated verse, you could argue for an easy-going prosperity gospel. But Jeremiah 29:14 reveals that God’s people receive this promise in captivity. They aren’t comfortable but desperate. Their hope is wary, waning. So what do they make of a promise that seems impossible? They choose hope. They choose faith. Hope and faith aren’t easy. They certainly aren’t comfortable because they require us to practice what we don’t want to and to believe in what we don’t feel. Hope and faith are rarely instinctual. That’s what makes them spiritual disciplines. So if your heart is heavy and tumultuous, if your life has been plagued with the worst twists and turns, you are in the perfect position to welcome hope and faith into your new year. God promises us a beautiful future on the other side of hard times, but we will never appreciate, let alone recognize, His blessings if we don’t choose to pursue God’s hope and faith in our challenging circumstances. To cultivate hope and faith is to invite God to change your perspective. It’s a chance to become more like Christ in both His suffering and His glory (Romans 8:17). In my book Tired, Hungry, & Kinda Faithful, I dig into this idea a bit deeper: Allow God to root his purpose in your soul in a land where you once believed growth impossible… Perhaps it is time to pledge allegiance to a God we are still wary of, and in that process—no matter how wild and scary and challenging—we learn to love him in a gentler, surer way. This way grasps the good kind of love that he designed in the first place—even if Love never promises to stop the hard times but invites us to thrive amid them. And from such a purifying journey, perhaps we will genuinely love others, and deep down, we will come to call our desert a well of hope. It’s natural to create barriers to block God out when it seems the Christian life offers little reprieve for our minds, bodies, and souls. However, how can we ever have true hope, faith, and even joy if we shun the very source of these things? How will we appreciate the opportunities that wait for us in the future if we don’t adopt a heart of gratitude for God’s providence, grace, mercy, and sovereignty in the present, no matter our circumstances? Embrace a heart of thankfulness for the God who grants us hope and faith, and surrender your longing for the shallow, smooth-sailing life that offers little sustenance for the soul. Step into this new year confident in the character of a God whose goodness never wavers and whose promises are always sure. Intersecing Faith & Life:Make a list of the relationships or opportunities where you haven’t left room for God to work. Have you boxed God out because of past disappointments or because you think you can handle things on your own? How does this shape (or even manipulate) your definition of hope and faith? Ask God to rid you of any false notions you have regarding hope and faith, and allow Him room to work in your life to cultivate the beautiful future He has in store. Further Reading:Jeremiah 29A Few Modern Thoughts on the Land of Milk and Honey Discover more Christian podcasts at lifeaudio.com and inquire about advertising opportunities at lifeaudio.com/contact-us.

The 2026 is Jan. 14-15 in Green Bay, Wisconsin, we hope you can join us - learn more at dairystrong.org. We are showcasing past Dairy Strong conference speakers and some of the key highlights. At the 2024 Dairy Strong conference, Scott Caine, president of Aimpoint Research, was the keynote speaker. He discussed key concerns for dairy farmers going forward and the steps needed to keep the industry secure. Join us at Dairy Strong on January 14-15 in Green Bay, Wisconsin. Gain timely political updates, dive into the dynamics of producer-processor relationships and learn strategies to sustain a stronger future for dairy through innovation and collaboration. United together, we're leading with purpose—one person, one policy and one farm at a time. To learn more, visit dairystrong.org. Compeer Financial is proud partner of Dairy Stream.  Learn more about Dairy Stream sponsorship. This podcast is produced by the Voice of Milk, a collaboration of individual dairy organizations working to improve the future of dairy farm families. Become a sponsor, share an idea or feedback by emailing podcast@dairyforward.com. 

12-29-25 - Entertainment Drill - MIX - Who Put Dick In My Milk - John's Mom's Kookiness - Brady's Gay Hells Kitchen Idea - BJ Thomas Has Cancer - 2021- BOSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jeannette talks to Luna Aziz, the founder of Legendairy Milk, who shares her inspiring journey from struggling with low milk supply as a new mother to creating a successful business that supports breastfeeding moms.  Luna discusses the challenges she faced during the early days of motherhood, including sleep deprivation and feelings of inadequacy, which led her to explore alternative lactation solutions. As she delves into her entrepreneurial path, Luna highlights the importance of community, education, and innovation in the breastfeeding space, as well as the significant growth of her brand over the past decade Luna explains how: The business was born out of a personal struggle with low milk supply during the postpartum period, leading to the creation of innovative lactation support products that address unmet needs in the market. The focus on providing valuable education and support to mothers, rather than solely promoting products, has helped build a strong community and brand loyalty.  This approach emphasises the importance of understanding and addressing the emotional and mental challenges faced by new mothers. Initially managing all aspects of the business alone led to burnout.  Recognising the need for a supportive team and delegating responsibilities has been crucial for sustainable growth and personal well-being. While social media has been instrumental in connecting with the target audience, it also presents challenges, such as misinformation and negative comments This episode is living proof that no matter where you're starting from — or what life throws at you — it's never too late to be brave, bold, and unlock your inner brilliant. Visit ⁠https://brave-bold-brilliant.com/⁠ for free tools, guides and resources to help you take action now

In this episode of The Milk Check, Ted Jacoby III welcomes Lloyd Metzger and TJ Jacoby of Valley Queen Cheese Company for a deep dive into the science, functionality and future of dairy proteins. The conversation starts at the molecular level – the difference between casein and whey – and builds toward the real-world implications for product developers, processors and nutrition brands. We cover: Why casein is built to carry calcium (and whey isn’t) How heat and pH change protein behavior Fast versus slow digestion and why both matter The role of whey protein in muscle maintenance, aging and GLP-1 nutrition What pro cream really is and why its value may be underestimated Why cellular agriculture is more niche than threat If you work in dairy, food formulation or nutrition, this is a protein conversation worth digesting. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check TMC-Intro-final[00:00:00]Ted Jacoby III: Hi everybody, and thank you for joining us today for this very special recording of the Milk Check Podcast. Today, our topic is: what is the future of dairy proteins? And we have two very special guests. The first is Lloyd Metzger, VP of Quality and Technical Services for Valley Queen Cheese Company, and formerly Professor of Dairy Science at South Dakota State University. And the second, particularly special to me, is my son TJ Jacoby, Whey Technologist for Valley Queen. A South Dakota State graduate. Someone who has been interested in dairy proteins since his first biology class in high school. Guys, thank you for joining us today and welcome to The Milk Check. Lloyd Metzger: Glad to be here. TJ Jacoby: Good to be on, Dad. Ted Jacoby III: It’s December 18th, 2025. Milk production in the US is up 4%. Milk production in Europe is up something similar. Milk production in New Zealand is up. Milk production in Argentina is up. We are definitely in an [00:01:00] environment today where the supply of milk and dairy is overwhelming demand, at least for the moment. Cheese prices are near historical lows. Butter prices are near historical lows. Nonfat milk, skim milk powder prices are on the low end of the range. This market is a market that feels heavy, and I think most people out there would say, it almost feels like even though we’re at lows, we may actually go lower before we go higher. And yet, on the other hand, there are whey proteins, Josh, if I’m not mistaken, whey proteins just hit historical highs. Josh White: Maybe the highest prices we’ve ever seen for whey protein isolate and WPC 80. Ted Jacoby III: So, we have an environment where the demand on the protein side is extremely strong, and the trends on protein consumption are extremely strong and really feel like they’re gonna be around for quite some time. We’ve got baby boomers retiring and whether it’s because of GLP-1s or it’s just a general knowledge and understanding of what human nutritional needs are as people age, they know that they need more protein in their [00:02:00] diet. So, it begs the question: what is going on with dairy proteins and whey proteins and how is this going to evolve in such a unique market where demand is so strong for protein right now? And so, I’m gonna ask the question first. What’s the difference at a molecular level between whey proteins and milk proteins? Because when we’re in an environment like we are now, where you’ve got the demand really, really high, you also have a market that’s gonna start looking for alternatives, simply because prices are so high. What is the difference between milk proteins in general and whey protein specifically? Lloyd Metzger: It’s important to talk about from a functional perspective how the proteins are different. I’m sure we’ll get into the nutritional differences between those proteins as well. It’s important to understand what’s driving those differences in functional characteristics. And it’s really all about calcium. The casein system is designed to carry calcium. The whey protein system is not designed to carry calcium. That differentiates the two groups of [00:03:00] proteins and makes their properties very different. TJ Jacoby: I’ll explain it like this. Milk proteins, there’s two classes of proteins, right? There’s casein and then there’s whey. The casein is used to make cheese, and then the whey protein is what comes off. So, the whey protein is everything that is not used to make cheese. So, the reason why casein proteins works so well for cheese because those proteins like to fall together in these spheres, they like to stick to one another. They like to stick to one another ’cause they have certain groups that latch onto the calcium and then they bridge with phosphate. When they do, they have multiple proteins, different types of casein proteins that bridge together with phosphate and then based on their repulsion forces, they stick together. Calcium and phosphates really help it stick when we make cheese. The outside of that casein, micelle, that ball, when we make cheese, that outside is stripped off, it becomes hydrophobic, and that causes those spheres to stick together. That’s a huge functional property of casein. Whey [00:04:00] protein is the opposite. Whey protein is really hydrophillic. It’s very polar. So, they like to float around in solution and stay floating around in solution. And they don’t like casein. It likes to stay separate from casein. And so, when you make cheese, it readily is released into the whey stream because it likes to stick with the water. In the same way, those kind of stick together with these sulfur groups. But when you heat it up, they unfold. And when they unfold, now there’s certain reactions that can take place. So, those are the two major differences between casein and whey. Lloyd, what did I miss? Lloyd Metzger: I would try to simplify it a little bit. The difference between casein and whey protein is casein is what’s trapped when we make cheese. And whey protein is the soluble protein that’s left over in the water phase of cheese. Cheese making is a dehydration process. We concentrate the fat and protein that’s in milk, the casein version of protein in milk. But you gotta look at the properties of those two [00:05:00] systems and the groups of protein. So, the casein protein is actually really stable to heat, but it is not stable to pH. So, casein will always coagulate at low pH. So, you lower the pH of milk, you get a yogurt-like product. That’s all the casein that’s coming out of the system. Whey proteins don’t mind a low pH, and they’ll stay soluble at a wide range of pH. But now, when you get to temperature, the complete opposite happens. Casein can handle super high temperatures and be very stable. Whey proteins can not handle high temperature at all, they start to gel. I think it’s important to look at the two different groups. Now you get into the functional differences between those two and the very different properties you have between those. Lloyd Metzger: That’s why you get all these products that are very different from each other. Why cheese is so much different than whey protein. And then you have these dairy products that are a combination that have the two together. So like when we make yogurt, we end up with the two products together and get this property that’s partway in between the two proteins. Ted Jacoby III: [00:06:00] Based on what you’re describing, when we’re talking about milk proteins, MPC 80, for example, there’s a higher level of calcium, I take it in milk proteins than compared to whey proteins. Is that true? Lloyd Metzger: Absolutely, but let’s remind everybody: milk protein is both casein and whey protein together at the normal ratio that’s in milk. So, of the protein, 80% is casein, 20% is whey protein. So, when you say milk protein, you’re actually meaning 80% casein and 20% whey protein. Now, when we talk about cheese or casein, we’re basically a hundred percent casein and 0% whey protein. Now, when we talk about whey protein, we’re essentially a 100% whey protein, no casein except for one fragment of casein that actually gets solubilized, as TJ described, and now actually becomes part of whey protein. Something that a lot of people don’t understand is that about 15% of what we call whey protein is actually a piece of casein that gets lost in the whey and now gets [00:07:00] captured and harvested in the whey protein manufacture process. But again, it’s important to remember milk protein is a 80 / 20 combination of casein and whey protein together. So, when you’re talking about milk protein, you’re actually talking about whey protein and casein together. Ted Jacoby III: It’s funny, I just learned something never really quite had my head around, and that’s that 80 / 20 ratio, that 80% of all the protein in milk is actually either alpha or beta casein. Correct? Lloyd Metzger: There’s actually four different casein fractions that are involved that make up that 80% of the total protein. Ted Jacoby III: Okay. The casein molecule isn’t really any bigger than most of the whey protein molecules, but they tend to clump together in those micelles. And so, they act as one big humongous mass compared to whey proteins. Correct? TJ Jacoby: Whey proteins may be collected like in pairs like two at a time, but casein proteins, there’s hundreds, right? Lloyd, that will just clump together. Thousands. TJ Jacoby: So, these spheres are absolutely massive protein complexes, but in fact there are a lot of little individual [00:08:00] proteins that make it up and they’re all bridged together with calcium and phosphate. Lloyd Metzger: It’s a packaging system that was designed to package up calcium and phosphorus. So, the whole casein system was designed by nature as a delivery vehicle for calcium and phosphorus, because calcium is not soluble by itself. Calcium phosphate is essentially rock. It’s the material that makes up eggshells. Think, think about a ground up eggshell that calcium phosphate complex is not soluble and it will sink to the bottom of your container of milk if you didn’t have the protein complex to hold it in solution. The analogy I use is it’s basically a kidney stone. Think about how much fun milking a cow would be if all the calcium and phosphorus was in the form of a kidney stone as you’re trying to milk the cow. All that calcium and phosphorus can be solubilized with the casein system and put it into solution and then make it so you can deliver that in a nutritional product. Ted Jacoby III: That makes perfect sense. That’s really cool. I think you guys also already touched on the differences in solubility as you were [00:09:00] describing the different proteins. But there’s differences in digestibility as well. What’s the source of that difference? TJ Jacoby: I’ll take this one. Returning back to the infant stage, I feel like we could set this up in light of why nature created these proteins. Dairy is the fundamental human food for infants. You have babies that can live up to a year off of just their mother’s milk. All the proteins that are found in there, those building blocks to grow an infant, can be boiled down to those two protein streams: whey protein and casein protein. The purpose of the casein protein for the infants is it’s fast acting. It’ll go right into the gut, and the gut is full of enzymes, but also really, really low pH, so low that it actually causes even those whey proteins to unfold. And It allows the stomach enzymes to break it up super, super fast and be absorbed. It’s considered one of the most bioavailable proteins known to man. It’s designed for that, that’s why nature created whey protein. Well, whey protein itself is also very nutritious. It has one of the highest concentrations of [00:10:00] essential amino acid, and the second highest known to man of branch-chain amino acids. That means it doesn’t have to be processed through the liver before it can be used by the human body. If your body’s actively using and consuming protein whey protein’s really good because it can be absorbed into your system and go right to the muscles. 33% of your muscle is branched chain amino acid. That’s what’s getting broken down while you’re working out. And then in the elderly, that’s what’s getting broken down that’s causing some muscle degeneration. Whey protein can help fortify that very quickly. However, all protein that is consumed in the body could also easily be processed through the liver with time. And so, if you have time, that’s where the casein comes into play. The casein, when it hits that acidic environment in the gut, it immediately clumps together. It actually creates cheese curds in the gut. And the reason why that’s so important is it slows down digestion so that slowly over time, that will be absorbed into the system. So it’s not [00:11:00] like a rush of energy right after the baby eats and then it goes away right away. Instead, it slows it down. The casein itself also likes to trap other nutrients. The casein in the gut will house the fat and the vitamins and the nutrients so that it’s slowly absorbed over the course of the next few hours before the baby’s next feeding. Ted Jacoby III: As a result of those digestibility differences, what are the differences in the amino acid profiles between casein and whey proteins? The body’s gonna need to break down most of that casein in order to absorb it. When the body breaks down that casein, what are the differences in the way that it absorbs some of those amino acid profiles and short-chain protein strands from the casein versus what’s readily bioavailable from the whey proteins? TJ Jacoby: Casein does not have the same percentage of those essential amino acids. It’s not as high, but it’s designed to be slow absorbing. Protein itself, it almost doesn’t matter the amino acid structure, as long as your body has enough of those vitamins and nutrients to absorb and to restructure it to [00:12:00] a different protein within the liver — that’s what your body needs. Most of us, the protein doesn’t have to be fast-acting. It’s not like our muscles are actively breaking down all the time. It can slowly be absorbed, be processed through the liver, and then used for almost any other function as long as we have all the vitamins and minerals that we need. Lloyd Metzger: Part of this huge shift we’re seeing in demand for protein, especially whey protein, this started 25, 30 years ago with bodybuilders and wanting to build muscle mass. And the realization that TJ mentioned: branch-chain amino acids are very important if you wanna rapidly put muscle mass on. It is also very important if you’re elderly or if you have sarcopenia where you’re starting to lose muscle mass. In those nutritional states, it’s really important to have high-level branch-chain amino acids, so you can put muscle on. Or if you’re on a GLP-1 medication where you’re not gonna be able to eat very much, you need a very efficient source of protein to build muscle mass. So there’s certain nutritional states where it is important to have branch-chain amino acids [00:13:00] and be able to get those from a protein like whey protein that has ’em at a very high level. But for the normal person, it’s not really all that relevant. You could get the protein you need from any protein that provides all the essential amino acids. Now, most plant proteins don’t do that. We’re talking about the difference between casein and whey protein. Both of them are an order of magnitude higher in nutritional quality than plant proteins because they have all the essential amino acids. And to TJ’s point, as long as you have the essential amino acids, the body can produce the non-essential amino acids from those essentials. Essential ones are amino acids the body can’t produce. You have to have those in the food you’re consuming to be able to produce the components you need. Josh White: We’ve got listeners from the dairy side of the equation and listeners from the utilization side that are making different products. And some of those customers are currently faced with the reality that a part of the equation for their adoption of whey proteins as an ingredient has shifted. The competition level’s very [00:14:00] high. They’re having more difficulty accessing some of it. And the price has changed quite a bit. And I think that when you’re talking about these products going into CPG applications as a lower inclusion rate ingredient, but with a lot of label power, being able to put whey protein, for instance, on that label, there’s several of them out there that are struggling to determine what the functional differences might be between the various dairy proteins. And what I’m afraid that is happening is some of these companies that are on the lower end of the value scale and can’t afford to keep up with all of the great products that are demanding whey protein or even milk protein, are gonnastart exploring alternatives outside of our space. and I think that we don’t want that, right? And what we’re seeing is this popularity of whey protein is driving a lot of customers for R&D projects to be asking us specifically for whey protein. And so help us understand what applications might make sense to use one, the other, or both. Lloyd Metzger: It completely depends on the product that [00:15:00] you’re after and the characteristics of the product that you want. Something like a beverage can go two different directions. So, if you’re gonna retort the beverage and put a lot of heat on it, you can’t do that with most whey proteins. They’re gonna gel. The most comparable protein to whey protein would be an egg protein. And everybody understands what happens when you heat eggs; they turn into a gel. So, whey proteins will happily do that. If you have a high enough concentration and you expose them to enough heat. Casein actually helps to protect whey protein from that coagulation. A lot of these high-protein beverages, they’re oftentimes a combination of casein and whey protein. They might alter the ratio a little bit from the 80 / 20. They might bump the whey protein up a little bit and have a 60 / 40 casein to whey protein. And so you’ll see ranges in that ratio of casein to whey protein, depending on the characteristics of the product that you’re actually after. The heat is a big piece of that. And then we go to pH as a big piece of what changes the functionality of casein to whey protein and makes you [00:16:00] change those ratios. Yogurt is another great example. You’ve got these super, super high-protein yogurts and a lot of cases they fortified with quite a bit of whey protein to be able to have more protein and still have the characteristics that you want in that product. In the protein bars, there’s all kinds of whey proteins there. In that application, you actually don’t even solubilize the protein. There’s hardly any water in that bar. It’s really almost a dry protein that has a plasticizer with it, some carbohydrates that actually make that edible. You’re almost eating a dry product. There’s a lot of food chemistry that goes into which product category you’re putting it in. There’s not this straight fast rule that you use whey proteins in this, you use casein and that. It depends on what food chemistry you use and how you put the blend together and then what processing you couple with that to get the characteristic that you’re actually after. Josh White: Can we spend a minute or two talking about the acidified products? They’ve gained a lot of popularity. The market potential is quite large. Can we talk a bit about the [00:17:00] differences between the clear WPIs and our traditional products? Lloyd Metzger: I wanna clarify the question. Are you talking specifically about whey protein only in the clear whey protein beverages versus the normal whey protein beverages? Ted Jacoby III: Yes. Lloyd Metzger: We really start to get into the weeds because we’ve got different whey products. So we’ve got whey protein concentrate. And then that comes in various forms. WPC 34 or WPC 80 are the most common. The 80 and the 34 correspond to how much protein on a dry basis those two products have. And they have whey proteins in the normal ratio that would be in the starting whey. Then we get into a group of products called whey protein isolates. And whey protein isolates go through an additional manufacturing process that allows you to purify the protein further and they’ll have more than 90% protein on a dry basis. And you may start to alter the ratio of the various whey proteins that were present in the starting whey. Now, when [00:18:00] we get into the clear whey protein isolates, we really start to alter the ratio of the proteins that are in there. We’ll also start to change some of the mineral profile of the components that are in that product. And then when we use those isolates in a formulation, we gotta be careful about all the other ingredients ’cause they’re gonna have an impact on whether or not the product is actually clear and whether or not it can be stable to heat. So, you can actually make whey protein stable to heat by controlling the mineral profile and controlling some of the processing conditions. You’re now taking a category of dairy ingredient and you’re starting to use technology IP to be able to provide specific functional characteristics that aren’t normally part of that ingredient. All of these may be called the same thing, and the basic consumer has absolutely no idea what the differences between all these things are. And when they’re looking at a label, they’re probably looking for the word whey protein, and that’s all they’re looking for. Josh White: As we’ve seen the market tighten up, we’ve seen [00:19:00] more inquiries and exploration about the use of pro cream,also called WPPC, also called WPC 70, so many different names. Definitely, in our experience, there’s quite a uniqueness as we originate this product from different manufacturers. Perhaps we can talk a bit more about what this product is and how it differs from the other proteins in the complex. Lloyd Metzger: I talked about WPC 80. That’s just the normal whey protein that we concentrate out of whey. And then, I mentioned whey protein isolate. To convert WPC 80 to a whey protein isolate, you use a filtration step called microfiltration. And in that microfiltration step, you remove any protein that is interacting with fat and take that out of the system. So, if you start with a normal WPC 80 and we’re gonna change it into a WPI. We are gonna go through a microfiltration process and we’re gonna lose about 25% of the protein that was there and all of the fat that was there. And [00:20:00] we’re gonna make a WPI out of that. And that WPI is gonna have about 75% of the protein we started with. The protein that we harvest out of that is actually pro cream. pro cream is just a byproduct of converting WPC 80 into WPI, and it’s gonna have about 25% of the mass of the protein that you started with, and all of the fat that was in that starting WPC 80 material. So that’s why you see it called high-fat WPC 30, and if you dry that down, it’s about a WPC 60. You can take that and blend that with WPC 34. You can do all kinds of things with that ingredient. Manufacturers are always trying to find a home for that. ’cause you’ve got a very high value product that’s easy to market in WPI. Ted Jacoby III: Lloyd, that pro cream, our hunch is there’s a lot more value in that pro cream than the market currently has its head around. Lloyd Metzger: they’re the same proteins that are in WPI, they’re just interacting with a fat. Now the fat [00:21:00] is very unique in that there’s quite a bit of phospholipid fat in there. And so there’s a lot of literature and research being done on the potential health benefits for brain development of phospholipids for infants as well as elderly to help with memory retention and actually help to prevent some Alzheimer’s effects. So, you see some companies starting to market that component that they’ve isolated. I think there is a lot of potential value there. But we’re in the early stages of where that’s gonna go. And you have some companies leading the way that are producing very specialized pro cream type products that are being used in infant nutrition or elderly nutrition. TJ Jacoby: But Lloyd, how do those phospholipids affect the shelf life of pro cream? Lloyd Metzger: They don’t help. The phospholipids are unsaturated fats or partially unsaturated and unsaturated fats are very easy to oxidize, so if they’re not handled properly, you’ll get very stale and oxidized off flavors in the product. It’s something you gotta be careful of. Ted Jacoby III: Oxidized fats, [00:22:00] another way to call that. That’s rancid, right? Yes. Lloyd Metzger: On its way to rancid. Josh White: Another selling point that people will make of the benefits of pro cream are IgGs. Can you guys explain a bit more of what that is to the layman? Lloyd Metzger: So, immunoglobulin is a protein that’s also present in milk. It’s really high in colostrum. It’s at very low levels in milk about 72 hours after the cow was started milking, the levels drop way down, but there is still a low level there. Those immunoglobulins are a very large protein. So when you go through your WPI manufacturing process, they’re gonna partition with that fat and that protein portion that you’re capturing. So they’re gonna go in that pro cream. Looking at the composition of IgG in the different waste streams, you’ll find it’s elevated in that pro cream portion. Now I’d be a little concerned about what kind of shape that IgGs in because you’ve seen a lot of heat [00:23:00] and different manufacturing conditions through that process. So you’d really have to be careful about what kind of claims you’re making based on what kind of shape that IgGs in. Mm-hmm. TJ Jacoby: For an infant, those IgGs will go right into the bloodstream. It’s whole proteins, but for us, it actually has to break up the protein entirely before it can be absorbed into our system. So what kind of functional benefits does IgG bring for an adult? I’d be curious to see what that literature entails. Mike Brown (2): Over the last couple decades, DNA technology has been used more and more to produce valuable proteins, often for medical use like insulin. Are we gonna see a point with the cost benefit of that kind of technology we’ll reach where we can actually use that to produce these whey proteins rather than using a cow? Lloyd Metzger: There’s different levels of concern depending on the particular protein. An individual protein and an individual soluble protein like beta-lactoglobulin and alpha-lactalbumin that are in [00:24:00] whey, those have more potential to be produced in a fermentation type process. ’cause they’re an individual protein. You can over express it, you can get a lot of that produced. But when you get to the complexities of multiple proteins that are in whey, that’s when it really becomes uneconomical to do that from a fermentation standpoint. ’cause you’ve gotta produce all of those individually, try to put ’em together, then purify ’em. What people forget is how efficient the cow is. The cow is essentially a walking fermentation tank that feeds itself, controls its own temperature, cleans itself up. All you’ve gotta do is get the milk out of it. When you look at all the steps that go into the process and what it takes to produce it, it’s really hard to beat the efficiency of a cow. Ted Jacoby III: Lloyd, am I right in assuming that the threat of cellular agriculture to dairy would come in the development of specific protein chains and amino acids, but probably not in terms of the complete [00:25:00] protein profile that is delivered in milk proteins and whey proteins. Lloyd Metzger: Correct. And it would be the very high-end, expensive. So the lactoferrin. It would be your first one or some of the IgG, anything that is at low concentration and very high value. Because even if you did everything perfectly, you’re probably still talking $25 to $30 a pound in the manufacturer and isolation process. Well, we we’re really excited about $11 whey protein isolate. Right? You know, and that’s still half the price. Ted Jacoby III: Makes sense. Lloyd, TJ, this was an absolutely fantastic discussion. This was exactly what I wanted to get out of it. I can tell you I learned quite a bit today and I’m sure our listeners will too. Thank you so much for joining us. We really appreciate it. Lloyd Metzger: No problem. Happy to do it. TJ Jacoby: Truly special to be on today, Dad. I grew up listening to a lot of these podcasts, right? Now we’re here, now we’re on it together with you. So, no, it was truly special.[00:26:00]

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This week we talk:So Many Birds!ChristmasSheep DetectivesPornhub's yearly wrappedNFL Mimosa Recipes!Come on in, and get yourself Effin Cultured

Send us a textA flamethrower under the tree might grab attention, but the real spark comes from learning where fun gear ends and practical preparedness begins. We kick off with two gifts that teach bigger lessons: a grill-safe flamethrower that reinforces responsible use, and a GRAYL water filter that proves simple, field-ready purification beats complex systems you won't maintain. From there, we pivot hard into what most people get wrong about prepping: buying more is not the same as being ready.Silver surging toward $80 and copper punching higher can mess with anyone's head. We unpack what price spikes, tariffs, and speculation actually mean for everyday resilience, and why stacking metals rarely fixes household weak points. Instead, we drill into a method: define the disasters you're likely to face, right-size your pantry to those timelines, and turn storage into savings with first-in, first-out rotation. We clear up expiration date myths, explain when a can is truly unsafe, and share how freeze-drying and oxygen absorbers can extend useful life for the foods you'll actually eat.The turning point is mindset. Preppers often chase safety like it's cardio—one more battery, one more radio—until the shelf looks like a warehouse. We offer a reset with a simple audit you can run this week, including shelf-life realities for rice, honey, freeze-dried goods, and frozen meats. To make it stick, we test two barcode-friendly inventory apps—Sortly and Out of Milk—that speed up tracking, prevent duplicate buys, and align the pantry with your grocery list. We close with a sober look at threat intel, why multiple sources matter, and how to prepare without spiraling into panic.If you're ready to swap fear-driven buying for a calm, measurable plan, this conversation is your roadmap. Subscribe, share with a friend who's getting started, and leave a review so more people can build resilience without breaking the bank. What's the first item you'll audit today?https://augasonfarms.com?sca_ref=9315862.VpHzogdDNuAugason FarmsSupport the podcast. Click on my affiliate link and use coupon code PODCASTPREP for 10% discount!Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showHave a question, suggestion or comment? Please email me at practicalpreppodcast@gmail.com. I will not sell your email address and I will personally respond to you.

Congratulations to Clair Obscur: Expedition 33 for its Game of the Year Award at The Game Awards. The murdererof Tamir Rice keeps getting jobs that require him to carry a gun but apparently don't require him to pass tests. Cleveland State's Esports Teams are crushing the competition. Box got the tool out and bust off some rounds at the shootingrange with his dad. Tee gets to discuss his Thanksgiving travels including winding up on the local news in Virginia. We then head out to Reddit for some AITA before wrapping it all up with our entertainment recs. We'll see you in the new year. Thanks for a wonderful 2025.Happy Holidays, Team SKiMTatum | TAYREL713 | Lunchbox | LISTEN | RSS | Apple Podcast | Spotify | TuneIn | Bluesky | Amazon Music | YouTube | Email | Amazon Wish List | Merch | Patreon  PHONE l 216-264-6311 #Cleveland #Ohio #LiveFromThe216 #DrDre #TheChronic#LetMeRide #TheGameAwards #ClairObscurExpedition33 #RestEasyTamirRice #ACABIncludesTimothyLoehmann#CSUESports #ShootingRange #PreciousMetals #Thanksgiving #RecordStoreDay #Health#Reddit #AITA #WelcometoDerry #Marv #OnlyMurderersintheBuilding #HauntinginVenice#StayTheNight #LoveAgain #Plur1bus #StrangerThingsSeason5 #GhostofYotei#MetroidPrime4Beyond #DanBrown #TheSecretofSecrets #TomClancy #WithoutRemorseAlternative Title – Coin Famous  LinksTimothy Loehmann, Police Officer Who Killed Tamir Rice, Joins Force in West VirginiaCSU's Director of Esports on the Growth of the University's Varsity Team, Club ProgramRedditAITA Mom mad because I don't wanna clean her dirty sex sheetsAITA for going out of town for a concert while my daughter is sickUPDATE: AITA for going out of town for a concert while my daughter is sick

Click Here to Text us. Yes really, you totally can.By the sheer willfulness of the Holiday Spirit and Zack threatening to tear his modem out of the wall if the internet didn't return in time...it's a Christmas Miracle this episode is ready.Leo from Voluntary Input and Profound Simplicity is back along with Kory from The World is My Burrito to again join Zack on their annual tradition of Milk and Cookies, along with some brand new items that I'm sure will be coming to the Neatcast Store.Guess What!?We find out how Jolly Leo, Kory and Zack actually are.Also we figure out ways to fix the Hallmark Holiday Movie plot tropes.Even WeirderA Mushroom that lets you see tiny cartoon people.12 of the Worlds Weirdest Holiday Traditions.Beyond The PaleA brand new Classic Kaiju Christmas TaleWhatcha!We play Two Goops and Lie. A list of items that may or may not be from Goop.comJoin our Discord!Check out our Merch Store HERE!Follow us @theneatcast on Facebook!Follow us @neatcastpod on Twitter!Follow us @neatcastpod on Instagram!Follow us @theneatcast on TikTok!

On this episode:- Jordan's back- Worst towns in North Dakota - Albuquerque- Best Christmas Gifts- Going Back in Time- How Much Milk is Too Much Milk- Going to the Eye DoctorFollow No Brains No Headache on social media and make sure to follow, rate, and review wherever you get your podcasts. Apple Podcasts. Subscribe + rate + review.Spotify. Follow along.iHeartRadio. Or wherever you listen to your favorite shows.New episode every Tuesday!Twitter. https://twitter.com/nbnhpodcastInstagram. https://www.instagram.com/nobrains_noheadache/Facebook. https://www.facebook.com/nbnhpodcastYouTube https://www.youtube.com/channel/UCQbXoHzYhhDigOaNXVYdK3gTik Tok. @NBNHPodcast

We may have discovered a new form of evolution. Is winter the best season for our health? Has education has become an afterthought for kids? Breast milk is triggered by a baby's whine. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

This episode features Dr. Jocelyn Johnson with STgenetics, a speaker at the 2025 ADSA Breeding and Genetics Symposium: Creating Carbon-Friendly Cows and Leveraging Omics to Improve the Sustainability of Dairy Production.Dr. Johnson's presentation was titled “Advancing dairy sustainability through feed-efficient genetics and genomics: Research insights and applications.” She gives an overview of her talk, which focused on data STgenetics has collected and how the company has applied that data to help their customers be more sustainable. She goes on to describe some of the residual feed intake research they've conducted in dairy cows. (4:20)STgenetics has invested in feed efficiency technology and has shown that selection for improved feed efficiency is correlated to a lower carbon footprint. Dr. Johnson talks about the heritability of feed efficiency compared to other traits we select for in the dairy industry.  (8:16)Dr. Pralle asks Dr. Johnson if STgenetics is measuring emissions from cows in their research. The company has partnered with Texas A&M to measure methane emissions in heifers divergently selected for feed efficiency. They found that more efficient animals produced less methane. Since that pilot project, STgenetics has purchased equipment to measure emissions at their own research facilities and has collected 2-3 years of data on beef, beef on dairy, and Holstein populations. Dr. Johnson emphasizes that the relationship between methane emissions and high milk production is somewhat of a balancing act. (11:29)The group discusses feed additives purported to decrease methane emissions and the differences in rumen microbiomes between high and low efficiency animals. They also talk about how best to get information and technology in front of producers.  (17:59)Panelists share their take-home thoughts. (23:39)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.

In this Progressive Dairy Podcast, guests from Dairy One discuss how forage testing can impact overall milk quality in herds. Speakers Dan Button, Mike Reuter, and Kenlin Martin have a roundtable-style discussion on what impact they've seen from farmers who want to improve the feed given to their cows and how it ties to milk production. This episode is sponsored by Dairy One. With over 75 years of experience, Dairy One supports farms across the U.S. with a variety of services. From milk, forage, and soil testing to farm technology solutions to field agronomy services, Dairy One has the tools to support dairy farm success. The cooperative's goal is to measure it so that farms can manage it.

Minute To Win It: What Animal Sweats Milk? The correct answer could win you $1,000 on The Andie Summers Show with Minute To Win It!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A Time Like No Other: My Journey 1946-1967 by Ken Rand Kenrand.net https://www.amazon.com/Time-Like-No-Other-1946-1947/dp/1969865504 Historians have labeled the 50s and 60s as a ‘time of innocence, and many feel it was the greatest generation. In the early 50s, we witnessed the birth of television (in black and white). And it was live TV, where the unpredictable could-and would-happen. People felt safe, and it wasn’t unusual for them to leave their cars and front doors unlocked. In the 50s and 60s, we did not have cell phones or computers for texting and email. We communicated by talking to each other (sometimes for hours) and we wrote ‘hand-written’ letters; imagine that. Things were so different then. Milk and meat tasted different, and even tap water tasted better, (bottled water? What’s that?), It was also a time when women’s rights and the civil rights movement gained momentum. The world was beginning to change. I have two goals in writing this book. One is to share my personal life journey and memories with you, and the other is to provide you with a picture of what was happening in the world, especially in the United States, at that time. You will soon draw your own conclusions about whether the time in which we baby boomers were brought up was truly “A Time Like No Other.” If you were born in the 50s or 60s, I know you will cherish this journey and my personal stories. If you weren’t, then sit back, relax, read, and enjoy what you’ve missed. Put on your seatbelts. About the author Ken Rand is an award-winning math instructor who retired in 2015 after forty-seven years of teaching. His teaching experiences include a variety of educational levels, beginning with JHS in the Bronx, New York, and then HS in White Plains, New York, and then two- and four-year colleges in California. Known for his classroom story-telling technique, Ken has found a way to bring those classic stories to life in his Amazon bestselling book, One Student at a Time: A Teacher's Journey. He is also writing a follow-up book with co-author Kim Thomas titled One Teacher at a Time: Teach-Inspire-Change.

Dairy Skim is a bite-sized episode series where HighGround's top analysts break down the latest dairy data release. Today, Betty Berning discusses the November 2025 US Milk Production Report. Subscribe so that you never miss an episode! NEW from HighGround Dairy: US Dairy Markets & Fundamentals Course. Designed for professionals new to the dairy industry, this course demystifies what drives milk and dairy markets. Through practical explanations and real-world examples, you'll master milk pricing, domestic and global demand trends, and key USDA reports. Learn more and enroll today: ⁠highgrounddairy.com/education⁠ Listen on our website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠highgrounddairy.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠/podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on LinkedIn: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠linkedin.com/company/highground-dairy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠instagram.com/highgrounddairy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Start your 30 Day Free Trial of HighGround Dairy's Market Intelligence here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠highgrounddairy.com/free-trial⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Find our contact information, social media profiles, recent reports, and more here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠linktr.ee/highgrounddairy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ This episode was produced and edited by HighGround Dairy's Becca Kelm.

A key piece of legislation aimed at growing healthier kids in American classrooms took a big step toward becoming law. Chad Smith has details.

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Welcome to another Barn Raising Episode.  ____________________________________________________________________   Follow us here: https://allmylinks.com/the-amish-inquisition Leave us a voicemail: 07562245894 Signup for the newsletter, join the community, follow us online, and most importantly share links!   Message us here....follow, like, subscribe and share. (comments, corrections, future topics etc). We read out iTunes reviews if you leave them. Website - http://www.theamishinquisition.com/ Join the Element server: https://matrix.to/#/%23the-amish-inquisition%3Amatrix.org Subscribe to the Newsletter: http://www.theamishinquisition.com/p/subscribe-to-the-newsletter/ Get your Merch from: The Amish Loot Chest - https://teespring.com/en-GB/stores/amish-inquisition-loot-chest Email - theamishinquisition@gmail.com Buy us a Coffee - https://www.buymeacoffee.com/theamishguys Patreon -https://www.patreon.com/theamishinquisition Twitch - https://www.twitch.tv/theamishinquisition Odysee Channel - https://odysee.com/@theamishinquisition:e Rumble - https://rumble.com/c/c-1347401 TikTok - https://vm.tiktok.com/ZMLtYEueE/ Twitter - https://twitter.com/amishinqpodcast Facebook - https://www.facebook.com/amish.inquisit.3 Instagram - https://www.inAmish Inquisition | Facebookstagram.com/theamishinquisition/?hl=en Bitchute - https://www.bitchute.com/channel/0fNMZAQctCme/ YouTube - https://www.youtube.com/channel/UCmv8ucrv5a2KpaRWyBWfBUA Find out how to become a Producer here - http://www.theamishinquisition.com/p/phil-1523918247/ Become a Producer! The Amish Inquisition is 100% supported by YOU.  NO Ads, NO Sponsorship, NO Paywalls. We really don't want to suckle at the teat of some faceless corporate overlord. But that is only avoidable with your help! Join your fellow producers by donating to The Amish Inquisition via the PayPal button on our website, simply donate whatever you think the show is worth to you. If you find the podcast valuable, please consider returning some value to us and help keep the show free and honest.

Send us a textWhat if the hardest day of your life was still held inside a sovereign hand? We walk through Job's losses and move past clichés to the unsettling, stabilizing truth that God gives and God takes away—and that nothing catches him off guard. From there, we face head-on the doctrines many sidestep: God's providence over calamity, the justice that isn't an escape hatch, and the quiet heroism of faithfulness when no visible answers appear.As the conversation widens, we confront the surge of confusion parading under a Christian label. When words like Jesus, gospel, and Spirit are reused to mean something else, discernment becomes survival. We talk about guarding the inputs that shape your mind, recognizing unequal yokes in pulpits and podcasts, and refusing to bear with a different gospel. The antidote is not a new prophet or fresh revelation; it's the old path of Scripture read deeply, prayed slowly, and lived honestly. Milk-to-meat growth looks like whole chapters instead of proof-texts, context that deflates pride, and a steady diet of truth strong enough to weather apostasy.We also insist that every believer is called to teach—children, friends, coworkers—with a reasonable hope and a clear reason. That requires training your tongue through your eyes and ears: study, test, and be ready to explain. Along the way, we contrast being right with knowing God's heart, pushing past the thrill of winning arguments to the joy of being transformed. If you've felt tossed by mixed messages or weary of spiritual shortcuts, this conversation will ground you in the sufficiency of Christ and the reliability of his word.If this resonates, follow the show, share it with a friend who needs clarity, and leave a review so more people can find solid, Scripture-centered conversations.Support the showBE PROVOKED AND BE PERSUADED!

Must-Have Merkins, Milk Meltdowns & Merry MayhemScheana and Kiki close out 2025 with equal parts heartbreak and humor, unpacking the year's biggest pop culture moments — from Kim Kardashian's merkins and Katy Perry's space performance to the Coldplay kiss-cam couple, KPop Demon Hunters' domination, and the tragic events occurring this week with the mass shootings at the Bondi Beach Hanukkah celebration and Brown University, along with the heartbreaking loss of Rob Reiner and his wife Michelle. They also tackle lighter chaos: missing nails, the holiday traditions they're breaking this year, Nick Viall's plane-seat fiasco, and whether lying about Santa will inevitably mess up your kid. Scheana opens up about one of her toughest parenting moments yet before the duo dives into the eeriness of kids having paranormal experiences “before the veil lifts.” A heartfelt, hilarious, and perfectly chaotic wrap-up to an unforgettable year. Follow us: @scheana @scheananigans Co-Host: @thetalkofshame Purchase your very own copy of the NYT Best-selling book MY GOOD SIDE at www.mygoodsidebook.com!Episode sponsors:Get 61% off your first Coffee+ Starter Kit, a free A2 Probiotic Creamer, with over $100 in free gifts by going to everydaydose.com/SCHEANA or entering SCHEANA at checkout. Everyday Dose is also available at your local Target.Get TWENTY FIVE DOLLARS OFF your first purchase when you go to TheRealReal.com/goodasgold. Check out squarespace.com/GOODASGOLD for a free trial, and when you're ready to launch, use GOODASGOLD to save 10% off your first purchase of a website or domain.Fabletics already has amazing deals, but right now they're running their biggest sale of the year on top of that. And I've got an exclusive offer just for you—eighty percent off everything when you sign up as a VIP. Head to Fabletics.com/GOODASGOLD and sign up as a VIP to get eighty percent off everything. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Milk has been called "nature's perfect food", but it's one of the most misunderstood foods in modern nutrition. And when it comes to infants, gut health, and chronic disease it seems like no one can really give you a striaght answer to basic questions like: Is milk good for you? Should you drink it raw or pastuerized? Why is milk such a common allergen? What about cow's milk vs goat's milk? Are they good or bad for your gut and your immune system?   TOPICS DISCUSSED IN THIS EPISODE: Why milk matters more than most people think why infant formula is DEEPLY concerning corporate lobbying to keep infant formula 'toxic' Why milk is the #1 childhood allergen How pasteurization and homogenization alters digestion Raw milk vs pasteurized Goat milk vs. cow vs. human milk Kefir, fermentation and your gut microbiome what parents need to know about milk and formula Questions to ask your doctor   More from Joe Stout: Instagram: @mtcapra Facebook: @mtcapra Website: mtcapra.com + athosperform.com     Leave us a Review: https://www.reversablepod.com/review   Need help with your gut? Visit my website gutsolution.ca to join a program: Get help now   Contact us: reversablepod.com/tips    FIND ME ON SOCIAL MEDIA: Instagram  Facebook  YouTube         

George returns to join Milk and Emma for a deep dive into a demon that doesn't kill: the Leviathan! There were minor technical difficulties with the audio for this episode that can't be corrected.Join our community on Discord! https://discord.gg/grimscenarios Check out the Grim Scenarios Twitch Channel! https://twitch.tv/grimscenarios Check out our socials by clicking below! https://linktr.ee/grimscenarios

(Dec 19, 2025)

Duck bills. Beaver tails. Underground lairs. Eggs. Milk. Venom? A platypus has it all. Scholar, conservationist, and Ornithorhynchologist Dr. Tahneal Hawke is here to run through the baffling anatomy and answer all of our WHAT'S THE DEAL, WHAT EVEN *ARE* THEY questions, and chat about field work, evolution, how to spot a platypus, why you can't have one in your bathtub, and myths about platypus espionage. Also, a platypus might be sexier than you. Follow Dr. Hawke on Instagram and Google ScholarA donation went to the Platypus Conservation InitiativePods Fight Poverty is raising money for Rwandan families via GiveDirectly.org/ologiesMore episode sources and linksOther episodes you may enjoy: Mammalogy (MAMMALS), Oology (EGGS), Dasyurology (TASMANIAN DEVILS), Lutrinology (OTTERS), Castorology (BEAVERS), Evolutionary Biology (DARWINISM), Chickenology (HENS & ROOSTERS)400+ Ologies episodes sorted by topicSmologies (short, classroom-safe) episodesSponsors of OlogiesTranscripts and bleeped episodesBecome a patron of Ologies for as little as a buck a monthOlogiesMerch.com has hats, shirts, hoodies, totes!Follow Ologies on Instagram and BlueskyFollow Alie Ward on Instagram and TikTokEditing by Mercedes Maitland of Maitland Audio Productions and Jake ChaffeeManaging Director: Susan HaleScheduling Producer: Noel DilworthTranscripts by Aveline Malek Website by Kelly R. DwyerTheme song by Nick Thorburn Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

We discuss the various apps year in review and why they can be fun and we also get a great example of how garbageAI can be. We discuss Ohio's changing Intoxicating Hemp and Cannabis Law changes. We have a real great discussion about Shedeur Sanders, Kevin Stefanski, and The Cleveland Browns 2025 season. And then, right as we were going start Tee's going's on's we had to end the episode due to a familyemergency. Worry not, we'll get back to it next time. Thanks for joining us. Tatum | TAYREL713 | Lunchbox | LISTEN | RSS | Apple Podcast | Spotify | TuneIn | Bluesky | Amazon Music | YouTube | Email | Amazon Wish List | Merch | Patreon  PHONE l 216-264-6311 #Cleveland #Ohio #LiveFromThe216 #A$APRocky #Wassuo#LIVELOVEA$AP #SpotifyWrapped #YouTubeRecap #PlayStationWrapUp #IntoxicatingHemp #Cannabis #ShedeurSanders #KevinStefanski #TheClevelandBrownsAlternative Title – Underaged Mutant Tortoises  LinksOhio bill to ban intoxicating hemp products and make changes to marijuana law goes to Gov. DeWine

Stress doesn't just live in your mind — it leaves fingerprints all over your body. From low energy to premature aging to that feeling of being “wired and tired,” oxidative stress quietly chips away at your resilience long before symptoms become obvious.In this conversation, I'm joined by Dr. Nayan Patel — globally recognized glutathione expert, compounding pharmacist, and author of The Glutathione Revolution. With over 25 years of designing personalized drug and nutrition therapies for high-performers, Dr. Patel breaks down the science of oxidative stress in a way that actually feels empowering instead of overwhelming.We explore:The early physical signs your body is under oxidative stressWhy glutathione is called the “master antioxidant” (and what happens when levels drop)How stress accelerates aging at the cellular levelPractical ways to support your detox system and naturally raise glutathioneA proactive approach to longevity for women living full, demanding livesIf you've been feeling burnt out, depleted, or like your body isn't bouncing back the way it used to, this episode will give you the tools, clarity, and confidence to support your health from the inside out.Dr. Nayan Patel is a sought after pharmacist, wellness expert, and thought leader in his industry. He has been working with physicians since 1997 to custom develop medication for their clients and design a patient specific drug and nutrition regimen. He has been the pharmacist of choice to celebrities, CEO's and physicians themselves. He recently published his first comprehensive book, “The Glutathione Revolution: Fight Disease, Slow Aging & Increase Energy.” After more than a decade of clinical research on the master antioxidant, glutathione, Dr. Patel finally shares how powerful and essential glutathione is to the body's detox system. He speaks about the various benefits it has with slowing the aging process down, and explains how you can increase your levels naturally. Dr. Patel is a firm believer in providing the body with tools it needs to defend itself and promote a healthy lifestyle that fits the pace of the modern world. Nayan Patel, Pharm.D is globally regarded as the foremost go-to expert on absorbable forms of glutathione, and holds the only patent on transdermal glutathione. In addition to many other topics such as cellular function and hormone replacement, Patel is a highly sought after global authority on the critical role in that glutathione, and all other antioxidants and endogenous molecules play in the body. Auro Wellness: Aurowellness.comFacebook: https://www.facebook.com/aurowellnessInstagram: @aurowellnessYoutube: https://www.youtube.com/@auro4129LinkedIn: https://www.linkedin.com/company/aurowellness/✨ Sacred Boundaries: Scripts for Saying No with Love ✨If you've ever felt the pressure to say “yes” when your whole body was begging you to say “no,” you're not alone. So many high-achieving, heart-centered women struggle with guilt, fear of disappointing others, or worry that boundaries will push people away.But the truth is: boundaries don't break relationships—they strengthen them.

After a bit of a pause, we return with a conversation that reflects the heart of this podcast: what it means to create, care, and hold many parts of a life at once. Today, Kaitlin is joined by poet and longtime listener Meg Leonard, whose new book Larkspur Queen (Broadstone Books, 2025) explores identity, care, and the shifting creative self. Together, they dive into the nonlinear reality of making art while mothering, working, and navigating chronic illness, and what it means to value process over product in every season of life.Meg shares how her friendship with Kaitlin began through this very podcast, reflects on the search for authentic creative community, and reads two poems from her new collection. They also discuss the months of “unproductive” writing that ultimately became essential to Meg's poetic process.Meg's Work: Larkspur Queen (Broadstone Books, 2025)book of lullabies (Milk & Cake Press, 2020)Please subscribe wherever you get your podcasts and give us a rating. This will help us reach more listeners like you who are navigating the joys and pitfalls of artistic and parenting identities.Visit our website: postpartumproduction.comFollow us on Instagram: @postpartumproductionpodcastSubscribe to our podcast newsletter on Substack: https://postpartumproduction.substack.com

The crew delves deeper into the tunnels to find the source of the strange sounds they hear up ahead. Ilsene has a cultural exchange. Ezri learns more about the social scene in Lathe. Magpie is first to cast a stone. Player Intrusion: Daniel: Sinners (https://www.themoviedb.org/movie/1233413-sinners) Your cast: GM: Daniel (https://www.explorerswanted.fm/hosts/daniel) Ilsene Vite: Sampson (https://www.explorerswanted.fm/hosts/sampson) Magpie: Alex (https://www.explorerswanted.fm/hosts/alex) Ezri Stonebreaker: Stace (https://www.explorerswanted.fm/hosts/stace) Music Theme music: Ninth World by Dave Sterling (https://www.mixcloud.com/davesterling/). Previously On by Monument Studios The Caverns by Monument Studios Dystopian Waiting by Monument Studios Thieving Thimbles by Lennon Hutton / via Adobe Stock Midtown Pitched by Monument Studios Terminus by Monument Studios Hybrid Combat by Monument Studios Flee Combat B by Monument Studios Born of a Hero by Dark Fantasy Studio Layers of Fear Piano by Monument Studios Steep Line by Outland / via Audiio The Haunting by Monument Studios Additional sound effects and ambience by Ghosthack, Krotos, Monument Studios, and Savage. Production Editing: Daniel Transcription: Stace Safety in Role-playing It is essential that everyone playing in a game feels safe and is having fun. We've compiled a brief list of the safety tools we use here (https://www.explorerswanted.fm/safety). As always, see our standard disclaimer (https://www.explorerswanted.fm/disclaimer).

Kwik trip has been repeatedly named as a “Best Place to Work” both statewide and nationally and we dive into the specifics on employee culture. This previews a 2026 Dairy Strong conference presentation, register today at dairystrong.org. Dairy Stream host, Joanna Guza, and guest Ben Leibl of Kwik Trip discuss the following topics:  Praise Program Unsolicited guest compliments Employee training On-going education and professional development Motivators Challenges Keys to building a reputation Advice to balance performance with fostering a supportive, compassionate environment How to start a positive culture Future goals for Kwik trip customer service and employee engagement Register now for the Dairy Strong conference Jan. 14-15 in Green Bay, Wisconsin About the guest Ben Leibl is a Public Relations Specialist for Kwik Trip Inc., based in La Crosse, WI. In his role at Kwik Trip, he assists coworkers with their ongoing educational needs and directs the Kwik Trip praise program, which last year meant acknowledging over 2600 unsolicited guest compliment letters. Prior to joining Kwik Trip in 2020, Ben was an instructor and principal in Oshkosh, WI and Omaha, NE. He holds degrees from Martin Luther College in New Ulm, MN. Ben sits on the Boards of the Boys and Girls Club in La Crosse, WI and serves as the Chair of St. Paul's Lutheran School Board. Ben and his wife Heidi have 3 children and they live in Holmen, WI. Compeer Financial is proud partner of Dairy Stream.  Learn more about Dairy Stream sponsorship. This podcast is produced by the Voice of Milk, a collaboration of individual dairy organizations working to improve the future of dairy farm families. Become a sponsor, share an idea or feedback by emailing podcast@dairyforward.com.  Join us at Dairy Strong on January 14-15 in Green Bay, Wisconsin. Gain timely political updates, dive into the dynamics of producer-processor relationships and learn strategies to sustain a stronger future for dairy through innovation and collaboration. United together, we're leading with purpose—one person, one policy and one farm at a time. To learn more, visit dairystrong.org.

“Drink your milk,” we are told as children. CNN Chief Medical Correspondent Dr. Sanjay Gupta examines our practice of continuing to drinking cow's milk as we grow up. Plus, how to get the best sleep if you work the night shift.  Producer & Medical Writer: Andrea Kane Showrunner: Amanda Sealy Senior Producer: Dan Bloom Technical Director: Dan Dzula Executive Producer: Steve Lickteig Learn more about your ad choices. Visit podcastchoices.com/adchoices

Eve gives an overview of current and future consumer trends where dairy can play a role. Functional foods, health and wellness, high protein foods, fermented and cultured foods, women's health, brain health, and aging are all part of the mix. (7:26)The panelists discuss the healthfulness of saturated fats, the resurgence of butter, milk's bioactive compounds, and how best to reach the public about the health benefits of dairy. (10:41)Eve talks about marketing to Gen Z consumers, who are motivated by novelty. How do we reimagine a food that's been here for thousands of years? What new ways can we talk about it? What ways can we optimize dairy science and research to show up in generative systems like ChatGPT? (20:34)The group then tackles the topic of lactose. Lactose and honey are the only two sugars not made by plants. Why is it lactose that is in the milk of mammals? Dr. Jiminez-Flores thinks lactose is a dark horse in dairy and we have much yet to discover about it. He notes that some milk oligosaccharides are not digested by babies, but are used by bacteria in the development of a healthy microbiome. Dr. Lucy notes that dairy also contains peptides that have been found to reduce hypertension. The group also delves into how dairy products can be part of preventative health care. (23:53)Do consumers perceive dairy products to be minimally processed? Eve explains that dairy is perceived as a clean, fresh food. Given the current trend to reduce additives and food dyes, she sees potential for dairy food science innovation in this area. Dr. Aldrich talks about the glycemic index of lactose-free milk. (38:13)The panelists agree that dairy has a great upcycling story to tell. Converting fiber into milk and meat and feeding non-human grade byproducts are just two examples. Eve notes that younger consumers care about sustainability, but there's a huge “say-do” gap: 76% of North American consumers identify as caring about conscious and sustainable practices, but less than 40% actually act on those values when making purchases. The panel also notes that whey is another great upcycling story. Dr. Jiminez-Flores emphasizes how important consumer trust in science and research is, and how we are currently experiencing a loss of that trust. (45:48)Panelists share their take-home thoughts. (1:01:01)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.

01. Bakermat, Barbara Dane - 900 Miles 02. Chocolate Puma, Colonel Red, Zac Samuel - For Your Love 2011 03. Fedde Le Grand - Got Your Money 04. Pete Tong, Parisi, Avg - La Serenissima 05. Mister Gray - Rubberbands 06. Emanuel Satie - Give It All 07. Cassimm - Over You 08. Chris Lake - Psycho 09. Adam Delight - Bassline 10. Jamie Jones - Murder Mystery 11. Don Diablo, Tseba - The Devil Works Hard 12. Then, Slvr - Gangs 13. Esse - Hustler 14. Goodboys - Jack Flip 15. Haddadi Von Engst - Path to Paradise 16. Ren Trey - Dance All Night & Dance All Day 17. Kream - Manta 18. Plastik Funk, Chester Young, Hackatone - Digital Safari 19. Arkins, Castle J, Rain - Feelin The Vibe 20. Josh Samuel, Lasada - Losin 21. Nari & Milani - Mimetic 22. Gaullin, Trfn - Feel 23. Kryder - Time 24. Blr, Sander Van Doorn - Instant Moments 25. Nome. - Bring It Back 26. James Hype - Say Yeah 27. Chris Campos, Daniel Dubb - 2 My People 28. Discip - Pull Up 29. Laidback Luke - Now That We Found Love 30. Zafrir, Mila Journee - Pas 31. Adriatique, Argy - RACER 32. Hugel, Ultra Nate - Free (You Got To Live) 33. Milk & Sugar, Lazarusman - Touch 34. Hans Lin, Mairee - Into Your Groove 35. Rich Dietz - Hype Beast 36. Surf Mesa, Gudfella - Muse 37. Strmy - Business 38. Esse - Block Rockin Beats

Taylor Leach of Farm Journal's MILK and dairyherd.com is also a dairy farmer in Wisconsin and she joins us to share information on the recent discovery of cattle in Wisconsin with Avian Influenza. The Farm CPA, Paul Neiffer, talks about details for Farmer Bridge Assistance (FBA) plus the deadline this Friday for certifying acres.See omnystudio.com/listener for privacy information.

So many high-achieving women carry silent wounds from emotionally immature or narcissistic mothers—wounds that shape their boundaries, their relationships, and even their sense of self. In this conversation, I'm joined by Catherine Stephens, author of The Toxic Mom Recovery Guide, who has helped countless women break free from painful dynamics and finally step into their own identity.Together, we explore the signs of emotionally immature parenting, the impact of enmeshment, the pressure to “keep the peace,” and the deep desire so many women have to finally be understood. We talk about why overexplaining is a protective pattern, the difference between forgiveness and reconciliation, and how to navigate low- or no-contact decisions with clarity and self-respect.This episode is a grounding space for anyone healing mother wounds, untangling guilt, or learning to honor their truth—even when others want them to just “sweep it under the rug.” If you've ever questioned your reality, struggled with boundaries, or felt the weight of generational patterns, this conversation is both validation and liberation.You're not alone—and your healing is not only possible, it's powerful.https://www.catherinethegrace.com/toxicmomrecoveryguide https://linktr.ee/catherine_thegrace✨ Sacred Boundaries: Scripts for Saying No with Love ✨If you've ever felt the pressure to say “yes” when your whole body was begging you to say “no,” you're not alone. So many high-achieving, heart-centered women struggle with guilt, fear of disappointing others, or worry that boundaries will push people away.But the truth is: boundaries don't break relationships—they strengthen them.

#79: What changes in feeding when your baby turns 1? Honestly...not a whole lot. But we do make the transition to cow's milk and that can be kind of tricky for some families. In this episode we're looking at how to pick milk when your baby turns 1. From questions about how much to feed, what types of cow's milk to try, transitioning from breastmilk and/or formula to cow's milk and milk alternatives, I'm answering all your questions on how to pick a milk when your baby turns 1. Listen to this episode to learn: 1. Why it's ok for babies to have cow's milk protein in yogurt, low sodium cheeses and other dairy foods but why we don't substitute fluid cow's milk for breastmilk and/or formula until baby turns 1 2.  What to look for in the milk aisle when you're choosing a cow's milk for your baby at or after the 1 year mark 3.  How to wean baby off of the bottle (and when to do that) and what to consider if you need to do a cow's milk alternative if your baby has cow's milk protein allergy or you're a vegan family Shownotes for this episode can be found here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.babyledweaning.co/podcast/79 Links from this episode: • Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: ⁠https://babyledweaning.co/program⁠ • Baby-Led Weaning for Beginners free online workshop with 100 First Foods™ list to all attendees, register here: ⁠https://babyledweaning.co/baby-led-weaning-for-beginners⁠ Other episodes related to this topic: • Episode 13 - “Milk Protein: How to Introduce Your Baby to this Potentially Allergenic Food”⁠ • Episode 40  - “6 Reasons to Skip the Sippy Cup with Dawn Winkelmann, MS, CCC-SLP” ⁠ • Episode 285 - “Are Plant-Based Milks Safe for Babies?”

In front of an audience at the Miami Film Festival's GEMS event, the trailblazing filmmaker reflects on helping to usher in New Queer Cinema with 'Mala Noche' and 'My Own Private Idaho'; subsequently jumping between mainstream films, like 'Good Will Hunting' and 'Milk,' and experimental works, like 'Elephant'; why he came close to directing, but did not direct, 'Brokeback Mountain,' 'Call Me by Your Name' and '50 Shades of Grey'; and returning to feature filmmaking, after seven years away, with a film that is set in the '70s but is eerily timely today. Learn more about your ad choices. Visit megaphone.fm/adchoices

On the Overthinking It Podcast, we tackle “Yes, Virginia, There Is a Santa Claus” and the classic Sherlock Holmes holiday story “The Adventure of the Blue Carbuncle.” Episode 910: The Tooth Marks on the Milk and Cookies originally appeared on Overthinking It, the site subjecting the popular culture to a level of scrutiny it probably doesn't deserve. [Latest Posts | Podcast (iTunes Link)]

The Dairy Streamlet is a condensed version of a long Dairy Stream episode and covers the high-level points of the conversation. If this topic interest you, then listen to the full episode on Dec. 17. Kwik trip has been repeatedly named as a “Best Place to Work” both statewide and nationally and we dive into the specifics on employee culture. This previews a 2026 Dairy Strong conference presentation, register today at dairystrong.org. Dairy Stream host, Joanna Guza, and guest Ben Leibl of Kwik Trip discuss the Kwik Trip Praise Program, unsolicited guest compliments, employee training, motivators, how to start a positive culture, future goals for customer service innovation and employee engagement. Register now for the Dairy Strong conference Jan. 14-15 in Green Bay, Wisconsin About the guest Ben Leibl is a Public Relations Specialist for Kwik Trip Inc., based in La Crosse, WI. In his role at Kwik Trip, he assists coworkers with their ongoing educational needs and directs the Kwik Trip praise program, which last year meant acknowledging over 2600 unsolicited guest compliment letters. Prior to joining Kwik Trip in 2020, Ben was an instructor and principal in Oshkosh, WI and Omaha, NE. He holds degrees from Martin Luther College in New Ulm, MN. Ben sits on the Boards of the Boys and Girls Club in La Crosse, WI and serves as the Chair of St. Paul's Lutheran School Board. Ben and his wife Heidi have 3 children and they live in Holmen, WI. Compeer Financial is proud partner of Dairy Stream.  Learn more about Dairy Stream sponsorship. This podcast is produced by the Voice of Milk, a collaboration of individual dairy organizations working to improve the future of dairy farm families. Become a sponsor, share an idea or feedback by emailing podcast@dairyforward.com.  Join us at Dairy Strong on January 14-15 in Green Bay, Wisconsin. Gain timely political updates, dive into the dynamics of producer-processor relationships and learn strategies to sustain a stronger future for dairy through innovation and collaboration. United together, we're leading with purpose—one person, one policy and one farm at a time. To learn more, visit dairystrong.org.

The Today in Manufacturing Podcast is brought to you by the editors of Manufacturing.net and Industrial Equipment News (IEN).This week's episode is brought to you by Blumira. Watch this short new video, "Manufacturing's Most Concerning Cybersecurity Trends," to learn about the latest hacking trends, like how supply chains and logistics services are coming under fire, and how you can negate these vulnerabilities.Every week, we cover the five biggest stories in manufacturing, and the implications they have on the industry moving forward. This week:- Jaguar Fires Design Chief Behind Rebrand- Rare Corvette Engine Resurfaces in Original Packaging- Milk Recalled Over Potential Contamination with ‘Cleaning Agents'In Case You Missed It- Hadrian to Build AI-Powered Production Cell at Lockheed Missile Factory- U.S. Steel to Resume Steel Production at Shuttered Illinois Plant- In Colorado Town Built on Coal, Some Families are Moving OnPlease make sure to like, subscribe and share the podcast. You could also help us out a lot by giving the podcast a positive review. Finally, to email the podcast, you can reach any of us at David, Jeff, or Anna [at] ien.com, with “Email the Podcast” in the subject line.

Josh Brolin is an Academy Award-nominated actor whose 40-year career spans the cult classic The Goonies, acclaimed turns in No Country for Old Men and Milk, and Marvel's billion-dollar Avengers franchise. Brolin joins Willie Geist at Hotel Chelsea to discuss his intense work in Weapons, Running Man, and the third Knives Out film, his resistance to believing his own hype, and how decades of struggle shaped his instincts. Plus, he opens up about the uncomfortable process of writing his memoir and the drive that pushes him to take on demanding roles. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Anthony Bourdain published his memoir Kitchen Confidential in 2000 as a little-known chef. In the 25 years since its publication, his writing – and subsequent work in TV and entertainment – has shaped the way we talk about restaurants and food. In today's Books We've Loved, Andrew Limbong and B.A. Parker are joined by Eric Deggans, critic-at-large at NPR. They discuss Bourdain's documentation of a particular time in the restaurant industry, the book's impact on dining culture, and Bourdain's personal legacy. Then, special guest Samin Nosrat shares her perspective on what's changed in the culinary world in the years since.Eric's Recommendation: ‘Homicide: A Year on the Killing Streets' by David SimonParker's Recommendation: ‘Land of Milk and Honey' by C Pam ZhangAndrew's Recommendation: ‘Meet Me in the Bathroom' by Lizzy GoodmanTo listen to Book of the Day sponsor-free and support NPR's book coverage, sign up for Book of the Day+ at plus.npr.org/bookofthedayLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy