Podcasts about Milks

We are wrapping up Season Five of Stories from Another Day with another special collaboration with our friends at the Craigleith Heritage Depot, exploring the shared stories and connections the Town of Collingwood and the Town of the Blue Mountains.  In the final episode of the season, host Ken Maher and guest co-host, Josh Skelton take a closer look at one of the region's most iconic and celebrated businesses: Blue Mountain Pottery.  From its unmistakable glaze to its lasting impact on Canadian design and local history, this episode uncovers the story behind the beloved name.Episode Picture:Photo courtesy of the Collection of the Craigleith Heritage Depot.Research:Weider, George. Blue Mountain pg 51-53Biernacki, Conrad and Milks, Todd “Dating Blue Mountain Pottery and Glazes”Interview with Sue Tupy, from Blue Clay“Fled the Iron Curtain, Now Top Ceramicist” Toronto Star, December 3, 1957.Interviews with Sue Tupy, Conrad Biernacki and Bruce Dyer in Blue Clay.“History of Blue Mountain Pottery” Collingwood Enterprise Bulletin, undated.Interviews with Michael Stanzione and George Weider in Blue Clay.“Part of Area Fame Rests On Blue Mountain Pottery, Blue Mountain Pottery” Collingwood Enterprise Bulletin,March 30 , 1977, p7.Collingwood Times 1974.Interviews with Eswar and Shashi Prasad in Blue Clay.“Blue Mountain Pottery Reaches for the Top”, Enterprise Bulletin, January 27 th , 1988.McKewan, Angela. “End of an Era at Blue Mountain”, Business Times, September 2004.Links:"Skiing and Blue Mountain" Season 5 Episode 1 https://open.spotify.com/episode/2wKKPmnae70igdGQvl98kK?si=ee9dfe8071a148af

Right now, high-protein diets are hot and cheese is still the biggest user of U.S. dairy. But will it last? In this episode of The Milk Check, we pull out our crystal balls and try to see into the future of U.S. dairy. Why GLP-1 may be a catalyst, not the whole protein story How health and wellness trends are reshaping dairy demand How exports could change the future of cheese demand The consensus? Find out in The Milk Check episode 100: Is Protein a Fad, and Is Cheese Still King? Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check Transcript: Ted Jacoby III: [00:00:00] Coming up on the Milk Check. The debate is: have GLP-1s changed dairy forever? Our second debate is will cheese remain king? Welcome to the Milk Check from T.C. Jacoby & Co., your complete guide to dairy markets, from the milking parlor to the supermarket shelf. I’m Ted Jacoby. Let’s dive in. Ted Jacoby III: Excited for our topic today. We are going to have a debate. The debate is: have GLP-1s changed dairy forever? The demand for protein right now is clearly extremely strong. It’s really a question of whether we think this demand for protein is a fad, or we think it’s a fundamental shift in demand that’s gonna be with us for a long time. And so I’m gonna actually put Mike Brown on the spot first. Mike, has GLP-1s changed dairy forever? Mike Brown: It certainly changed me forever. And I’m a big eater dairy for a long time. I’ve had good success with GLP’s getting my weight to where it needs to be, and one thing you do discover is that you do need to really watch your protein intake. You need to make sure you’re getting adequate amounts because you will lose muscle. I think diets in general, we’re becoming less carb-focused. We’re becoming more protein-focused. So, I don’t see it going away. Does that mean we’ll have the record-high prices we have now forever? Probably not the markets will stay strong, and I think it’s a shift in consumer demand . You just need to go into any Costco or Sam’s Club, and the amount of protein beverages they offer now versus three years ago, they’ve tripled in some cases. So, it’s definitely a market of strength. And despite the high price of proteins, people still seem to be buying it. I’ll see limits when there’s sales in different stores, which tells you that demand is still extremely strong. Ted Jacoby III: Josh, I’ll ask you next. Are we changing demand forever, or is this a fad? Josh White: I don’t know that GLP-1s are necessarily what’s changing demand forever, but they definitely are a catalyst and a disruptor right now. We were listening to a HighGround Monthly Update earlier today. I’ll echo something that was said during that update: A health and wellness trend [00:02:00] is absolutely happening, is global. They noted and cited in that, that over the last two years, gym memberships have been up in the U.S. If you go to other parts of the world that we export products to that GLP-1s haven’t yet reached, we’re seeing incredible health and wellness movements and protein consumption uptake. So, what I think the GLP-1 aspect of it is doing is that it served as a bit of a catalyst and ignited this market and forced us all to recognize this shift that we’re seeing from just calories taken in to quality of calories taken in, and that is driving a lot of incremental protein demand that the dairy space is a benefactor of to date. So, I don’t know if I really answered it, Ted. I think GLP-1 is a catalyst in forcing us to recognize a bigger trend that we’re seeing, not only in the U.S., but globally. Jacob Menge: I do think it’s pretty important to talk about the time horizon that we’re discussing because there’s a really big difference in both availability and dietary preference of protein sources globally, right? Like India, Sub-Saharan Africa, even China up until very recently was very plant protein-based. And so, even though protein consumption as a whole has certainly been growing where you are looking at depends on how much that’s actually impacting animal proteins. And so, I think that time horizon is important, right? Because we know where population growth is occurring worldwide. Population growth worldwide is actually in areas that are plant protein consumers not animal protein consumers . And you’re getting some animal protein consumers actually trending lower on population, right? You look at the population outlook for a lot of Europe. Korea was in the middle. I think they’re, like, 50/50, if I recall, on plant versus animal proteins. But I think that time horizon is a pretty important piece of the discussion. Ted Jacoby III: So Jake, I’ll ask you the [00:04:00] question. So, five years from now, are we gonna be looking back on 2025 and 2026 and talk about the whey protein fad, or do we think that we will have seen a fundamental shift in where people have invested their investment dollars in terms of what kind of dairy production facilities, processing facilities have been built in the U.S. and around the world? Jacob Menge: Five years is way too short of a timeline to see what I would call a freight train changing its course. And so, I think that’s pretty clear. We know what’s gonna be happening with U.S. exports, right? We are just set up to be the export powerhouse in the short term, and I would call five years short term for trends like this. Even though this has happened very fast, knowing again what is happening with the U.S. export picture, I don’t think there’s any way we see a material change in what’s happening in the protein space in a five-year period. Mike Brown: I think there’s one point of difference in milk proteins versus whey proteins. I think we see, because of cost difference, I think, more interest in finding, how can I use milk proteins in a product versus whey? I noticed this weekend, again, looking at a sports beverage that 30 gram protein, number one ingredient’s milk, and it’s not a fairlife(R) product. It’s an amalgamated product. Jacob Menge: Couldn’t agree more. I was certainly one level higher in just saying any dairy protein or animal protein for that matter. But yeah, when you drill down, do I think there could be shifts within that makeup? Absolutely. Mike Brown: The other thing is with whey proteins is that you gotta sell the cheese or you gotta sell the casein. And as we look at that spread in price, what’s that value of that whey protein worth versus what you get for the remaining part of the product? As we know, right now, Class IV, which is even dry milk powders and fat are worth way, way more than milk for cheese, even when you adjust for the higher protein revenues. We have a $5 spread right now between Class III and Class IV. And that always takes care of itself, but exactly how it will, I think we all know there’s interest in do I add casein-producing capacity so I [00:06:00] can get to my whey proteins rather than just cheese? If I make those caseins, where’s the market for those products? Where am I gonna be able to use them? So I think there’s lots of questions that we don’t know yet. ‘Cause if I’m a processor, one very high-value product, whether if it’s a half a pound or three-quarter of a pound yield per 100 pounds of milk, it’s not gonna drive all your decisions. It’s gonna be a factor. Ted Jacoby III: Gus, I’m gonna ask you the question: Has GLP-1 changed dairy forever? Or do you think it’s a trend? Gus Jacoby: I’m of the impression that we are certainly following the trends within Western culture to evaluate more and more the health benefits of eating better nutrition. And certainly, as time moves on, the protein component in your meal is going to be more and more important. So, I’m not going to take away from that. I think that will continue to evolve, but I also think that as we continue to evolve in that setting, other pieces of that nutrition will come to light and become the fad for a period of time. At the moment, protein is hot, and I don’t think we can get away from that. For me, just looking at U.S. milk production and how much of that milk production goes into cheese ,the ever-increasing demand in cheese, I don’t see that going away either. I think that’s an entrenched part of our society, and I think cheese is a pretty important part of the daily food consumption here in our culture as well.  I think there’s a place for both of them, and it’s hard for me to distinguish one from the other as being where we go as an industry. Mike Brown: One thing we may see is more of these protein-based dairy beverages that aren’t Class I milk take more and more of that consumer stomach. And so, we’re gonna see more of those UF-based products, which aren’t necessarily what we think of traditionally as fluid milk. And that’s where a lot of the growth has been: in the high-protein milks. Is that where the substitution will take place as much as in some other ways? Gus Jacoby: I don’t think there’s any doubt, Mike, but I would also argue that we’re probably going to eat into that Class I consumption a bit by more of this dairy protein shake, which tends to be in the [00:08:00] Class II area. Mike Brown: Yeah, that’s, and that’s what I, that’s what I meant. Yeah. Okay. If you’re gonna drink it as a Class II product, it all gets down to how regulation basically makes those products more competitive- Yeah … because of the regulated minimum price. Gus Jacoby: That would be a very Interesting discussion probably for another day relative to- what we wanna cover in our debate today. Mike Brown: Yeah. It’s a bit of a nerd fest, But we look at consumption trends, it isn’t hurting the high-protein products because they are priced differently. Gus Jacoby: Yep. Ted Jacoby III: Diego, what are your thoughts? This demand for protein: fad or a long-term trend? Diego Carvallo: I think the trend is clear, and it still has a lot of room to grow. So, I think in a five-year period, it’s very easy to say that they’re gonna continue to grow. Ted Jacoby III: You see the international space a lot more clearly than most of the rest of us. What’s happening here in the U.S., is it happening internationally as well? Diego Carvallo: Yes, and that’s why I said that there’s gonna be growth ’cause I still see areas of Latin America where that trend is just getting started . You still do not see any of the products that you’re seeing in the U.S. at the supermarket showcasing and showing marketing that much the protein content on the end product. So I think that growth is still getting started. Ted Jacoby III: Joe, last but not least, fad, long-term trend? Joe Maixner: I think that the consumer shift is a long-term trend. I don’t know if necessarily the GLP-1 is the long-term trend because technology will continue to advance, and there’ll be something that comes out at some point that makes this old news. I think that the health and wellness trend is certainly here for the foreseeable future. estimating 40 million people within the next five years are going to be on GLP-1s. That’s a big number. The one thing we’ve seen the effect on selfishly for my market is the amount of cream and fat that it’s spun off because of all the demand for the protein. We did not expect to have this fundamental shift in the fat market domestically this quickly. Unless the farmers decide that they’re gonna change how they feed their cows and produce less fat, we’re gonna see that for a while too, and we’re gonna be surplus fat. And that [00:10:00] product is also affected by this GLP-1 because people tend to eat less sweets and snacks and fat-heavy products, so consumption’s been down on that side as well. Ted Jacoby III: It’s gonna be interesting. And I’ll just give my two cents. I do think the demand for protein is a long-term trend. I think it’s a trend both within certain segments of the population and I think it’s a trend in that I think, just comparing my generation and how I ate and drank in my 20s compared to how my children eat and drink in their 20s, they sure do live a healthier life than I did when I was that age. I think I’m speaking for a good portion of that generation and not just my kids. So, we’ll see. It sounds to me that the consensus is pretty clear on this one. Whether it’s GLP-1s or not, this protein trend is a long-term trend, and it is fundamentally changing the dairy industry. And we’re all curious to see how it’ll play out. All right, now I’m gonna switch to our second debate. This debate is will cheese remain king? So in my lifetime, milk production, when I was born, milk production was roughly 20% of milk was made into cheese. Today, it’s 55%. It is very clear that the driver in dairy consumption in the United States is a per capita increase in cheese that is part of a long-term trend. My question for everybody today is: Have we started to reach the point where that trend is starting to plateau? Is cheese still king? Will it continue to be the driver of increases in per capita dairy consumption, or have we reached a point where we’re not going to see cheese driving the bus anymore? It’s 55% of milk production goes into cheese today. Is it gonna be 65% in 10 years, or is it still gonna be in the 50s? Gus, I’m gonna throw you out there first. What are your thoughts? Gus Jacoby: I think it’s hard to say that it isn’t still king considering the large amount of milk in U.S. milk production that goes into cheese. And even with respect to the protein segment that we just talked about, you can’t make whey [00:12:00] without making cheese, so you’re not gonna get whey protein without cheese. I don’t think the American consumer is going to lose their appetite for cheese anytime soon. I understand that certainly with the GLP-1s we’re gonna eat a bit healthier. But I find it hard to believe that while maybe the growth might become less than it has been over the last number of years I do believe that cheese is gonna be with us as the majority taker of milk at least for the foreseeable future. Ted Jacoby III: Do you think the trend is strong enough that 15 years from now 65% or 70% of all milk goes into cheese? Or do you think maybe we’re gonna plateau right around here at 55%? Gus Jacoby: I think it still has room to go a little bit higher. I think there’s a possibility of plateauing, though maybe at some point north of 60. But at the end of the day I just don’t see how it can be removed from the diet. If people wanna start playing with what type of cheeses are in their diet for better health benefits, I guess that may happen. Ted Jacoby III: All right. Gus Jacoby: Not in the near term. Ted Jacoby III: Jake, what are your thoughts? Jacob Menge: I would imagine that the percent of milk that is turned into cheese goes lower. That’s my gut feel. We’re gonna be export-dominated. We maybe can capture some markets that we haven’t historically gotten into before with more shelf-stable products. We’re just gonna have to export a lot of product. And cheese is exportable obviously, but it just feels, with the new markets we’re gonna be moving into, the amount of product as a percent that we’re gonna be exporting, dietary shifts, it all points to me that, as a percent, it’s hard for me to make the case that cheese goes higher. And so by default , I’ll argue it goes lower. Ted Jacoby III: Joe, what are your thoughts? Joe Maixner: I think that what happens with cheese moving forward depends on how well the dairy industry markets cheese moving forward. If we do a better job of [00:14:00] marketing the protein benefits, the fact that it’s the cheapest protein per gram and playing into those strengths that would help keep it as king and increase consumption. If we continue to sit on our laurels and not really do any additional marketing, I think that we have a chance to lose capacity. Jacob Menge: So what’s your gut? Do we do a good job marketing it or not? Joe Maixner: Okay. I don’t think we do. But we could. The potential is there. We just, we’re not doing it. Ted Jacoby III: I think dairy has struggled for a long time just to market itself as how healthy it is, and some of that I think is because we sit in a position of strength in the marketplace, and so everybody’s always coming after dairy to say they’re better than dairy and dairy’s got issues. So all the plant guys can grow their plant-based products. All of those food products that don’t come from dairy tend to attack dairy in order to grow their own market share. And I think that’s why dairy struggles. I think your point about how the value of a gram of protein in cheese is a lot less than the same cost of that protein, let’s say, in whey powder or in other things. I’m curious to see how that plays out, because I think it’s a really good point. Mike Brown: I’d make a point on the competition. Where we’ve seen shrinkage in the refrigerator dairy case is the non-dairy beverages. They are losing market share. Milks are doing better, particularly the protein milks, are doing so much better. I think there’s still potential, so we can’t assume that. I also think there’s two questions on cheese to me: market share and total market. I think total market still has a little room to grow. I think market share will not grow, maybe decline modestly, and that’s more because of the Class II demand for proteins now with yogurt, Greek yogurts, and cottage cheese, and all the Class II-based liquid beverages. So, it’s more of an issue perhaps of market share, and that takes time to build capacity. We all know that. But the demand is there. Cheese is gonna continue. We [00:16:00] look at the supermarket sales data, it’s still growing modestly, as is butter, and that’s just total sales. I think the other factor we gotta think about here is population growth because our growth’s gonna be much slower. With current immigration policies, I don’t see a quick turnaround in growth of population like we’ve experienced in the past. A lot of that from folks who are big users of dairy in their diet. In the benefit of cheese, as we get older, we drink less, and we eat more milk proteins, and that’s part of our growth, of course, with cheese. The other one is food service. It’s huge, particularly the mozzarella side of the business, and it’s looking pretty tepid right now. That tends to go with health of the economy. I expect it’ll rebound again when people have more money to spend. I think that’s part of it, too. So, cheese is gonna remain strong. Jake made a very good point, though, as did Joe. It’s kinda sold itself, and we’ve had no trouble selling it. We are now the export market, kinda like we did with non-fat dry milk, what, 20 years ago, Josh? We’re, and we’re dependent on that export market. So, it makes us more vulnerable to world price, term, but it also means it’s a chance to grow if our industry adapts to meet those demands. And as we see, everything from powders to butter to cheese, the industry is working on that. But it’s a slow process, ’cause it’s always been that market when we have a little extra it was an opportunistic market, now it’s becoming part of sales strategy, and that’s a very different way to look at your business. Ted Jacoby III: Yeah. It means It’s really matured. Mike Brown: Yes, a lot. Ted Jacoby III: Diego, what are your thoughts? I know you’re not the cheese guy, you’re more of the ingredient guy, but internationally, cheese is definitely growing. Cheese gonna remain king? Or is the other protein sources gonna take over and pull milk away from cheese? Diego Carvallo: So I have contradicting thoughts here. I think that everybody here agrees that the demand for WPCs and WPIs is gonna continue growing, and that’s definitely been making cheese plants very profitable . But at the same time, I’m seeing that many cheese plants being built in the past few years that I think that [00:18:00] the competition is gonna get fierce in that aspect. I would say in the coming years, I see more probabilities of people who build, and companies who build dryers, for example, for non-fat and skim , to have an advantage and definitely a good incentive. Ted Jacoby III: So my two cents is this: I think we are underestimating how much the export demand for cheese is gonna keep driving it. There’s a lot of proof that cheese consumption in developing countries tends to follow a generation or two after milk powder consumption. It starts with infant formula, then tends to stay in the diet as they get older, and eventually manifests itself in cheese, mostly as an ingredient in something like pizzas or burgers, et cetera. And so, I do think cheese demand for cheese out of the U.S. will continue to grow. I do think the curve will flatten a little bit. I also think that you are going to get a continued pressure to build more cheese plants just so you have access to the whey protein, because I think the whey protein is gonna maintain its value. But I’m a little bit like Diego, ’cause on the other side, one of my thoughts is I hear a lot of conversations lately about instead of making cheese, what if we make micellar casein and we pull the native whey, and then we dry the native whey separately? So, I can also see technology continuing to evolve where maybe you don’t actually need to make cheese in order to have access to the whey proteins, and I think we have to keep our eye on that. But I do think cheese is the dominant use for milk in the United States. I don’t see that changing anytime soon, but I do think the trend is probably gonna start to slow down a bit. Josh? What are your thoughts? Josh White: I’m gonna step back a bit and start with one belief, and that belief is that United States dairy economies of scale have now reached a point where we’re gonna grow in our market share for the global dairy consumption. We’re gonna continue to grow in our participation in that business, and we will capture more market share. And if you believe that, at its core, cheese is maybe one of the… If not, it’s the most calorie-dense product that we have. [00:20:00] And there’s an argument that it goes into products as both ingredients and as the primary food service or retail product, which accesses a lot of different demand potential. If you think about the cheese factory, maybe not how they’re run today, but if you think about it, I’ve made the mistake multiple times of saying that we’re gonna start balancing to cheese, and there’s been a big argument about that, internally. And I can understand why there’s an argument on the surface level. But in the bigger picture, it’s what may be the most versatile way to process milk and balance out whether we have extra protein, extra fat, or we’re short of either of those product or whatnot. You can spin off more cream. You can bring in more solids. You really optimize that recipe, and I feel like that makes it foundational. And if it’s foundational, you’re gonna continue to see investment in these large cheese plants. If whey protein’s hot, great, whey protein benefits, and cream prices are poor it’s offsetting . If cheese demand globally is growing or fat demand’s growing, great we’ll maneuver our recipe a bit to take advantage of that. It feels very… Optimized maybe is not the right word. Someone help me with a word for it. But it feels like it’s a natural hedge, and it just seems if we’re gonna continue to grow in the commodity foundation of dairy products and then optimize all the ingredients and all the special opportunities around it, the cheese processing facility is maybe going to be the best to build around. And so with that in mind, I don’t know if that necessarily takes a greater market share, but it’s gonna be the foundation for our growing volume of milk solids out of the U.S. over the next several years. Ted Jacoby III: Josh it’s funny, you mentioned, are we gonna start balancing into cheese versus balancing into a powder plant? And my initial reaction when you first mentioned it a year or so ago was to say, “A cheese plant is just way too expensive.” It’s two, three times the cost to build a cheese plant as it is to build a plant that [00:22:00] dries non-fat. But the more I thought about it, the more I started to realize this: Already today we’ve seen a fundamental shift, and it will continue. I think cheese will always get enough milk to run the plant, but the competition for that marginal next pound of milk that could go to any of those plants, I think the competition for that last pound of milk has been ratcheted up a notch or two, and I don’t think cheese is gonna win that battle at all costs, like it historically has. And so I think there are times when your UF milk plants, when your ESL plants, and even when your non-fat butter plants are gonna win that competition from time to time. And so, the balancing function for a milk supply is gonna start getting spread over the course of multiple plants rather than the way we’ve been over the last 50 years, where everything was balanced in and out of a milk drying plant. All right. So have we decided? Have we come to a conclusion? Is cheese king? Let’s just go around. Is cheese gonna stay king? Mike, is cheese gonna stay king? Mike Brown: Cheese will stay king, but the strength of its kingdom will be a little weaker, ’cause it’s gonna have some strong competition from other proteins. Ted Jacoby III: Perfect. Jake? Jacob Menge: Couldn’t have said it better. Agree completely. Yep. Ted Jacoby III: Gus? Gus Jacoby: I would agree with how Mike said it. Yeah. Ted Jacoby III: Awesome. Joe? Joe Maixner: Yeah. No, no argument here. Ted Jacoby III: Diego? Diego Carvallo: I’ll have to say no. It’s because of the high competition and the amount of plants that are being built right now. Joe Maixner: Yeah. Ted Jacoby III: So are you saying you agree or disagree? Diego Carvallo: I disagree. Mike Brown: It’s the degree that cheese is ahead; it’s gonna take a lot of time for that to shift. Ted Jacoby III: A little bit like the Roman Empire in the year 200 AD, it’s still got 250 years to go, but it’s no longer gonna be the powerhouse it was 50 years previous. Josh, what do you think? Josh White: Yeah cheese is the king, and we’re gonna build a bigger kingdom around it. Ted Jacoby III: All right. And I agree with the general consensus that the cheese stays king, but the trend of an ever-increasing percentage of the supply is starting to slow down a bit. All right, everybody. Hey, this was a great [00:24:00] conversation. Thanks for joining us today. To all of our very valued listeners, we thank you for taking the time to listen to us. And if anybody ever has any questions about some of the topics we talk about, don’t ever be afraid to reach out and contact T.C. Jacoby & Company. We’re always happy to help. Take care, everybody.

Plant milks have been all the rage for a number of years now, and they're gradually taking up more and more space on supermarket shelves, to the detriment of animal milks. In 2020, British shoppers spent £100m more on plant milks compared to the previous year, according to research from Mintel. That was a rise of over 30%, demonstrating their growing popularity. They are considered a viable alternative for people who are allergic or intolerant to lactose. They often have a sweet taste, making them a popular breakfast option.  But these products aren't really milks, are they? Are they really better from a nutritional point of view? In under 3 minutes, we answer your questions! To listen to the last episodes, you can click here : ⁠⁠⁠What is attachment theory?⁠⁠⁠ ⁠⁠⁠What is the best time of year to find work?⁠⁠⁠ ⁠⁠⁠How can I beat a hangover?⁠⁠⁠ A podcast written and realised by Joseph Chance. First broadcast: 11/04/2022 Learn more about your ad choices. Visit megaphone.fm/adchoices

Holy Sheets! Craig, Chris, and Raphie talk with a hundo patrons right after the Padres incredible comeback victory in Denver to take their sixth straight series.Want to get this show and tons of others early and ad-free? Plus access to post game shows, our vaunted PHT Discord server and more? Become a patron at patreon.com/padreshottub

In a memo sent last month, the ambulance service said it was becoming "increasingly difficult and costly" to supply speciality milks for staff. Hato Hone highlighted the collective employment agreement that simply says it will provide employees with tea, coffee, milo, milk and sugar during work related activities. There's no mention of specific milk types. First Union Organiser Faye McCann spoke to Lisa Owen.

Tuck and Ozzy chat with author Megan Milks (they/them). Topics include: The queer and trans potential of milk Writing fantastical slug erotica and bull insemination scenes  Dating and writing advice from Samuel Delany What even is a kink, you know? Plus: New Narrative, the "overwhelming influence of The Argonauts," and finally getting out of high school This Week in Gender: Tuck reads their favorite book review of 2025. Find Megan @sklimnagem and meganmilks.com. Mega Milk is available now.  Order Sex Change and the City or catch Tuck on book tour in Baltimore on Feb 12.  Join our Patreon to access our weekly newsletter and monthly Gender Conceal episodes, including last month's episode with Alma Avalle. Submit a piece of Theymail. Find transcripts and starter packs at genderpodcast.com. We're also on Instagram @gendereveal. Senior Producer: Ozzy Llinas Goodman Logo: Ira M. LeighMusic: Breakmaster CylinderAdditional music: Blue Dot Sessions Sponsors: DeleteMe (code: TUCK20) and Max Burns UX (mention Rhubarb!)

Week 150! Do you suffer from drinking too much milk? Enjoy!

Send us a textEpisode 4: Kyle Elmore – Tin Stacks, Popping Milks, and Houston EatsKyle Elmore, better known as PopMilk Herping, has become one of the most recognizable names in Texas field herping — equal parts meticulous, ethical, and deeply passionate about the craft. In this episode, we dig into what it means to truly know your landscape, and how stacking tin becomes both an art and a responsibility.We talk about Kyle's background in Texas and what drew him so deeply into the herping scene here, his philosophy on being an ethical field herper, and how South Texas continues to excite even seasoned locals. We also get into the herps that still elude him, the thrill of tricolor snakes, and Houston's world-class food scene.It's a grounded, funny, and thoughtful conversation that captures the spirit of Wood Fired Herping — where dirt roads, cold drinks, and good company come together in the name of snakes, stories, and shared passion.

"No wonder your wife wants to punch you in the face half the time." Can we use the Pablo sounder if Pablo doesn't actually Pablo? Does Dan hire people to have them chase after others? Does Joe Rose sound like Omar? Learn more about your ad choices. Visit podcastchoices.com/adchoices

TodoPorLaRadio con Toni Martínez, Especialistas Secundarios, Mario Panadero, Lydia Ramón, Cristina del Casar, Marta Estévez, Carlos de Hita y Javier Coronas

TodoPorLaRadio con Toni Martínez, Especialistas Secundarios, Mario Panadero, Lydia Ramón, Cristina del Casar, Marta Estévez, Carlos de Hita y Javier Coronas

FULL SHOW : We dissect Billy Joel's 'Piano Man' much to Mick's dismay, have a Good Chat about our favourite Milks, Dave O'Neil stops by to talk chewing gum and the AFL is getting rid of the starting bounce! Catch Mick in the Morning LIVE from 6-9am weekdays on 105.1 Triple M. To watch your favourite new Breakfast Radio crew in action, follow @molloy and @triplemmelb on InstagramSee omnystudio.com/listener for privacy information.

Plant milks have been all the rage for a number of years now, and they're gradually taking up more and more space on supermarket shelves, to the detriment of animal milks. In 2020, British shoppers spent £100m more on plant milks compared to the previous year, according to research from Mintel. That was a rise of over 30%, demonstrating their growing popularity. They are considered a viable alternative for people who are allergic or intolerant to lactose. They often have a sweet taste, making them a popular breakfast option.  But these products aren't really milks, are they? Are they really better from a nutritional point of view? In under 3 minutes, we answer your questions! To listen to the last episodes, you can click here : ⁠⁠What is attachment theory?⁠⁠ ⁠⁠What is the best time of year to find work?⁠⁠ ⁠⁠How can I beat a hangover?⁠⁠ A podcast written and realised by Joseph Chance. First broadcast: 11/04/2022 Learn more about your ad choices. Visit megaphone.fm/adchoices

Plant milks have been all the rage for a number of years now, and they're gradually taking up more and more space on supermarket shelves, to the detriment of animal milks. In 2020, British shoppers spent £100m more on plant milks compared to the previous year, according to research from Mintel. That was a rise of over 30%, demonstrating their growing popularity. They are considered a viable alternative for people who are allergic or intolerant to lactose. They often have a sweet taste, making them a popular breakfast option.  But these products aren't really milks, are they? Are they really better from a nutritional point of view? In under 3 minutes, we answer your questions! To listen to the last episodes, you can click here : ⁠What is attachment theory?⁠ ⁠What is the best time of year to find work?⁠ ⁠How can I beat a hangover?⁠ A podcast written and realised by Joseph Chance. First broadcast: 11/04/2022 Learn more about your ad choices. Visit megaphone.fm/adchoices

Rick took off for his birthday weekend today, so Dave held it down and found a very cute little kid, who is very committed to tacos over siblings. Rapper Lil Nas X had an eerie episode in the streets of LA overnight, and something hairy and scary happened at the pool! Pierce Brosnan admitted to something nobody saw coming, and with school back in session next week, it was time to remember the most infamous substitute teachers from the past! See omnystudio.com/listener for privacy information.

Hello Seekers, Still hungover Ben here, on today's ep Jacques, Hesse and I take a look as Jacques freshly minted Letterboxed account, take a look at the 80+ entries he's made in the past 24 hours, and give a review of Eddington. Plus we compare our various hangover cures.

Guest: Allen BrokkenOrganization: Towers of Light Christian ResourcesPosition: CEOBook(s): Meow Meow Milks the Cow, Logan vs. the Hateful Strawberries, The DadaBase+Interview Location: Summer 2025 Christian Product Expo in Duluth, GAWebsite: towersoflight.net

Guest: Allen BrokkenOrganization: Towers of Light Christian ResourcesPosition: CEOBook(s): Meow Meow Milks the Cow, Logan vs. the Hateful Strawberries, The DadaBase+Interview Location: Summer 2025 Christian Product Expo in Duluth, GAWebsite: towersoflight.net

Dr. Jim Keany, Chief Medical Officer at Dignity Health St. Mary Medical Center in Long Beach, joins The Bill Handel Show for 'Medical News'! Dr. Keany talks with Bill about tick season being really bad this year and the bet ways to hydrate in this heat wave… some say milk is better than water.

Story at-a-glance Plant-based milks significantly reduce essential nutrients in toddlers' diets, even when fortified; research shows calcium, vitamin B2 and B12 levels drop by around 50% when replacing cow's milk in toddlers' diets Most pediatric guidelines strongly advise against using plant-based beverages as milk replacements for children under 2 years old due to nutritional inadequacy and other health risks Soy milk contains phytoestrogens that alter DNA expression and antinutrients that reduce protein absorption, making it particularly concerning for developing children Plant-based milks are ultraprocessed foods that contain additives like gums and emulsifiers, whereas grass fed cow's milk provides unique nutrients linked to reduced disease risks Raw, grass fed milk offers living enzymes, beneficial bacteria and immune-supporting compounds that ultraprocessed plant drinks do not provide for growing toddlers

Registered Dietician Sarah Keogh talks about what to consider before you make the move from cow's milk and which non-dairy milks are the most nutritious.

Got Health Questions or Comments?

The Winfield Matt Union Wolves basketball team delivered an exhilarating performance against the formidable Mediapolis team, bringing home a well-earned victory. In a thrilling matchup, Coach Edwards shared insights into the game strategy that led to their success, highlighting the team's relentless defensive efforts and impressive fourth-quarter comeback. The episode provides an in-depth look at how players like Sparrow and Milks contributed significantly to turn the tide, while standout Jake Edwards stunned everyone with a buzzer-beater dunk. The discussion also sheds light on the upcoming challenges in the district playoffs, as the team gears up to face off against the Pekin Panthers in a back-to-back series. Join us as we delve into the dynamics of a high-stakes basketball season, the players' standout performances, and Coach Edwards' tactical prowess that could lead the team through intense district matchups.

The Rebel News podcasts features free audio-only versions of select RebelNews+ content and other Rebel News long-form videos, livestreams, and interviews. Monday to Friday enjoy the audio version of Ezra Levant's daily TV-style show, The Ezra Levant Show, where Ezra gives you his contrarian and conservative take on free speech, politics, and foreign policy through in-depth commentary and interviews. Wednesday evenings you can listen to the audio version of The Gunn Show with Sheila Gunn Reid the Chief Reporter of Rebel News. Sheila brings a western sensibility to Canadian news. With one foot in the oil patch and one foot in agriculture, Sheila challenges mainstream media narratives and stands up for Albertans. If you want to watch the video versions of these podcasts, make sure to begin your free RebelNewsPlus trial by subscribing at http://www.RebelNewsPlus.com

Welcome, Neighbor! We're looking at old photos and solving old mysteries. Then, Phil Vischer is helping a non-profit spread the news that THEY NEED MONEY NOW MORE THAN EVER! And that support letter would have gone to spam with all the other support letters, except they are capitalizing on the CRISIS of a new President. Should non-profits take government money and then freak out when the government stops sending them money? Later: Poltics are terrible and they're just a huge distraction--and also trans people are being victimized you cry-baby witch. Thanks for listening to The Comedian Next Door on the Fight Laugh Feast Network! Email us at nextdoor@johnbranyan.com

Welcome, Neighbor! We're looking at old photos and solving old mysteries. Then, Phil Vischer is helping a non-profit spread the news that THEY NEED MONEY NOW MORE THAN EVER! And that support letter would have gone to spam with all the other support letters, except they are capitalizing on the CRISIS of a new President. Should non-profits take government money and then freak out when the government stops sending them money? Later: Poltics are terrible and they're just a huge distraction--and also trans people are being victimized you cry-baby witch. Thanks for listening to The Comedian Next Door on the Fight Laugh Feast Network! Email us at nextdoor@johnbranyan.com

Welcome, Neighbor! We're looking at old photos and solving old mysteries. Then, Phil Vischer is helping a non-profit spread the news that THEY NEED MONEY NOW MORE THAN EVER! And that support letter would have gone to spam with all the other support letters, except they are capitalizing on the CRISIS of a new President. Should non-profits take government money and then freak out when the government stops sending them money? Later: Poltics are terrible and they're just a huge distraction--and also trans people are being victimized you cry-baby witch. Thanks for listening to The Comedian Next Door on the Fight Laugh Feast Network! Email us at nextdoor@johnbranyan.com

Join addy Co-Founder Stephen Jagger as he chats with real estate investor and YouTuber Griffin Milks. From starting his journey with duplexes to building a portfolio of 30+ units in Gatineau, Griffin shares invaluable insights about property management, adding unit value, and navigating real estate challenges. Learn about his pivot from stocks to real estate, the hurdles he's faced in development, and his unique approach to scaling a real estate business. Whether you're an aspiring investor or a seasoned pro, this episode is packed with practical advice and actionable strategies. Follow Griffin Milks:

In recent weeks Starbucks has announced it will no longer charge for plant-base alternative milks. This comes after efforts from activists claiming discrimination. Starbucks aside, the conversation about up-charging for alt milk has been going on for a while now with people who feel strongly on either side of the topic.  Today on Shift Break we will be talking about whether or not you should be charging for alternative plant based milk options, how to approach this from a practical business perspective, why it's not a great idea to be so obsessed with what major retailers do, and how not to be bullied or guilted into conforming but rather make sound decisions.  Related episodes: 184 : Making Great Business Decisions w/ Dave Stachowiak 181 : Organizational Self-Knowledge 223 : Building a Financially Resilient Business w/ Andrew Carroll

Starbucks has dropped its surcharge for plant-based milks, a surcharge that was as high as 70 to 80 cents per drink. So, now, those who love soy, oat, almond and coconut milk are treated as equal citizens at Starbucks in US and Canadian stores. FINALLY! This is a monumental victory for the vegan movement! So, UnchainedTV is honoring two organizations that went all out in the battle to end this unfair penalty: PETA and Switch4Good. We talk to S4G's Executive Director, Dotsie Bausch who is a vegan Olympic medalist & PETA's Campaigns Manager Amber Canavan about the impact on animals, human health, climate change and OTHER coffee shops and outlets that still charge extra. How do we use this victory to get other stores to change? What are the implications for the societal move away from dairy? UnchainedTV's Jane Velez-Mitchell digs for answers with two of the nation's leading experts on the issue! Get involved: https://www.peta.org/ & https://switch4good.org/ & https://unchainedtv.com/

The DUM Show: Biden Trolls Kamala, Harris Milks Hurricane, 60 Minutes, and more...Join Matt tonight at 7pm Join WiMKiN a Free Speech Platform Follow us there: https://wimkin.com/THEDUMSHOWWatch the Live Show on the following channels: linktapgo.com/thedumshow or thedumshow.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-dum-show--6012883/support.

Ditch the Dairy! Unveiling the Best & Worst Milks for Your Health! In this revealing episode, we break down the good, the bad, and the downright surprising in the world of milk. From regular milk packed with inflammatory A1 to the glyphosate bomb in oat milk, we're shedding light on the culprits that might be impacting your health. No stone is left unturned as we investigate the potential downsides of cashew, pea, rice, almond, and raw milk. But fear not, there's a twist in the raw milk tale that may surprise you! Learn about a1 milk vs a2 milk, for those of you on the raw milk diet, are there benefits in raw milk?

Clancey Krahn from Oregon the national Jersey Queen takes time out while attending OSU to discuss anything and everything dairy cattle. The bird flue is a real problem currently , we talk roadside creamery and farm tours. This is a can't miss episode. Hanna Seever stops in with Charlie for the exhibitor spotlight.

The Stuph File Program Featuring John Paizis, Founder & Director of Performing Arts Studio West; gardening expert, Christine Milks; & science writer Andrew Fazekas, author of National Geographic Backyard Guide to the Night Sky and National Geographic's Stargazer Atlas: The Ultimate Guide To The Night Sky Download John Paizis is the Founder & Director of Performing Arts Studio West in California. They train and support performers with disabilities, elevating their visibility in the media. They have a book out called Mother Goose Reanimated. Gardening expert, Christine Milks, who writes the column, The Constant Gardener, in Vista Magazine, is back with tips to prepare your garden for the winter.  Science writer, Andrew Fazekas, The Night Sky Guy, author of National Geographic Backyard Guide to the Night Sky and National Geographic's Stargazer Atlas: The Ultimate Guide To The Night Sky, is back to talk about, among other things, the asteroid that killed off the dinosaurs.(Patreon Stuph File Program fans, there is a Patreon Reward Extra where we discuss other countries, besides The US, Russia and China, who are carving out their own space programs; the recent Polaris space walk; why we should regulate the Moon to share its possible resources and more). This week's guest slate is presented by Lorne Wolf, who works for Zara, in customer service, and he also moonlights working on the TV shows, Dragon's Den & Family Feud Canada for CBC.

That's the take-home out of a recent letter sent to the Department of Health and Human Services and the USDA.

Dairy substitutes can be highly processed and often contain additives that may not be ideal for health, and it can be confusing trying to make sense of the available choices.  Tune into this week's episode of Ask a Nutritionist in which registered and licensed dietician Brandy de-mystifies milk alternatives, helps identify the best quality substitutes  - and even provides a recipe for a homemade, dairy-free milk alternative! 

Try Spot to secure your pet the coverage they deserve at https://money.com/caleb-spot Watch this episodes POST SHOW here: That's right... Dirty Money is BACK, with new and old designs ;) https://shop.calebhammer.com/ only available through the end of this month ▶EDUCATION: LABOR DAY SALE EXTENDED. All Courses and Bundles are an extra 30% off through September 6 1) The best budgeting program online: https://calebhammer.com/budget 2) Get my investing class and I'll give you a $100 moomoo cash reward: https://calebhammer.com/investing 3) Bundle my budgeting program + investing program for 15% off: https://calebhammer.com/bundle 4) Get your own free Hammer Financial Score: https://www.calebhammer.com _______________________ ▶RESOURCES 1) Checking & Savings: Get up to 4.60% APY, pay no account fees, and earn up to $300 when you sign up and set up direct deposits. Terms apply: https://creator.sofi.com/c/5535481/2068695/19219?adcampaignid=bank&adnetwork=brand *affiliate link 2) Click this link https://j.moomoo.com/Caleb to get up to 15 free stocks from moomoo U.S when you make a qualified deposit + earn 5.1% on uninvested cash + an additional 3% APY Coupon for 3 months for new users!! Terms & Conditions Apply 3) Get $20 from Acorns for free: sign up to get your bonus https://acorns.com/caleb 4) CourseCareers: Land a high-paying job with no experience or degree by going through an affordable online course: https://coursecareers.com/a/calebhammer 5) The credit building debit card: First 100,000 people to sign up for Fizz with code: HAMMER10 get $10: https://www.joinfizz.com/caleb (paid ad) 6) Helium Mobile: save a ton on your phone bill, sign up and get 30 days of FREE trial when using promo code CALEB https://hellohelium.com/ 7) Online security: Protect your online privacy and security NOW and for free by following my link Aura: https://aura.com/hammer _______________________ ▶OTHER CHANNELS: 1) Your Week In Money: https://www.youtube.com/@calebhammeryourweekinmoney 2) Finacial Audit Follow-Ups: https://www.youtube.com/@financialauditfollowups Learn more about your ad choices. Visit megaphone.fm/adchoices

Traditional cow's milk takes a back seat as we taste-test the creamiest, tastiest plant-based milk alternatives on the market. Joined by two cow's milk afficionados, including my 11-year-old neighbor Lily and my friend and colleague Noel Simmons, we sample nine dairy-free delights, from oatmilk to almondmilk and everything in between. Discover which milks make the grade for flavor, nutrition, and eco-friendliness in this refreshing roundup. Whether you're lactose intolerant, vegan, or simply curious, this episode is your ultimate guide to the dairy-free milk decisions. LINKS Top PLANT-BASED picks: Noel + Lily's Favorites Ripple Pea Protein Milk (original, unsweetened) MALK unsweetened almond milk – along with Forager and Three Trees – doesn't include any stabilizers or emulsifiers – just the nuts or seeds, water, and potentially flavor enhancers like sea salt or vanilla beans.  Silk Soymilk (original, unsweetened) Learn more about your ad choices. Visit megaphone.fm/adchoices

Traditional cow's milk takes a back seat as we taste-test the creamiest, tastiest plant-based milk alternatives on the market. Joined by two cow's milk afficionados, including my 11-year-old neighbor Lily and my friend and colleague Noel Simmons, we sample nine dairy-free delights, from oatmilk to almondmilk and everything in between. Discover which milks make the grade for flavor, nutrition, and eco-friendliness in this refreshing roundup. Whether you're lactose intolerant, vegan, or simply curious, this episode is your ultimate guide to the dairy-free milk decisions.LINKSTop PLANT-BASED picks: Noel + Lily's FavoritesRipple Pea Protein Milk (original, unsweetened)MALK unsweetened almond milk – along with Forager and Three Trees – doesn't include any stabilizers or emulsifiers – just the nuts or seeds, water, and potentially flavor enhancers like sea salt or vanilla beans. Silk Soymilk (original, unsweetened) Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

From Susie and Leanne on The Nutrition Couch this episode: We look at the latest research about meeting nutritional requirements when drinking plant-based milks; We reveal our picks for cost-effective and healthy supermarket foods; We review the Birds Eye Frozen Seasoned Sides Mediterranean Mix; We our listener question is about which fruits are best when you want to limit sugar intake? So sit back, relax and enjoy this week's episode!  New TNC Webinars Here is all the info about our new TNC webinars. Both webinars are now on our website and are able to be purchases and watched any time. Eating For Best Self Breaking The Diet Cycle Don't Miss an Episode   Don't forget to subscribe to the podcast so you never miss an episode and follow us on social media @the_nutrition_couch_podcast to ask us questions & see our food product reviews.  It would mean the world to us if you could leave us a 5 star review in the purple Apple podcast app (scroll to the bottom of the app to find the ratings and reviews) as this really helps push up higher in the charts to expose our podcast to more ears.  Please follow Susie on her Instagram & Facebook and Leanne on her Instagram, TikTok and the Leanne Ward Nutrition Podcast.See omnystudio.com/listener for privacy information.

The owner of Mainland Cheese and distributor of Bega Cheese is planning to sell the brands in Australia because it wants to get out of the consumer-facing market. Netflix has announced it is going to build its own advertising tech platform to compete against the big players like Google, Meta and Amazon. Nike is cutting jobs at its subsidiary company, Converse as part of its cost-cutting plan. —Build the financial wellbeing of your team with Flux at Work: https://bit.ly/fluxatworkDownload the free app (App Store): http://bit.ly/FluxAppStoreDownload the free app (Google Play): http://bit.ly/FluxappGooglePlayDaily newsletter: https://bit.ly/fluxnewsletterFlux on Instagram: http://bit.ly/fluxinstaFlux on TikTok: https://www.tiktok.com/@flux.finance—-The content in this podcast reflects the views and opinions of the hosts, and is intended for personal and not commercial use. We do not represent or endorse the accuracy or reliability of any opinion, statement or other information provided or distributed in these episodes.See omnystudio.com/listener for privacy information.

This week we welcome Jason Bronstad, CEO of MALK Organics, to the podcast. Jason is a seasoned CPG professional with 20+ years of experience in the food and beverage industry. With a successful background at leading companies like Sara Lee and Jimmy Dean, Bronstad joined MALK in 2020 as a consultant and quickly rose to CEO in June 2021. Under his leadership, MALK has experienced significant growth, becoming the fastest-growing plant-based milk brand in 2022. Bronstad's mission is to expand MALK's consumer base by educating people on its health benefits as the top alternative milk option. His personal journey towards a healthier lifestyle fuels his passion for promoting wellness.   In this episode, you'll discover: Jason's CEO journey and his strategies for steering MALK Organics to success. How MALK is pioneering the premium segment of plant-based milks. Insights from Jason's failures and the valuable lessons learned. The transformative influence of TikTok on consumer information-seeking behavior.

This week on WTFolklore, we read The Goose Girl at the Well, A Grimm Brothers' tale that has absolutely nothing to do with any previously mentioned Goose-Women on our program. Apologies for any audio hiccups, we had some very strange glitches this week that I've cleaned up the best I can. Suggested talking points: An Hour of Consciousness, Dragon Ball Z Chipmunk Disease, A Woman At Home with her Milks, This Book Better Be Magic, Possum Queen, The Bread and Circuses Model of Slum-Lording, Old Lady Ghillie SuitIf you'd like to support Carman's artistic endeavors, visit: https://www.patreon.com/carmandaartsthingsIf you like our show, find us online to help spread the word! Follow us on Twitter, Facebook, and Youtube. Support us on Patreon to help the show grow at www.patreon.com/wtfolklore. You can find merchandise and information about the show at www.wtfolklorepodcast.com.

Shout out to PrizePicks! Download the app today and use code nojumper for a first deposit match up to $100! Milk links back up with Adam with Flakko on the assist, to talk about everything that's been going on, his content, his issues in the podcast world, and reacts to Flakko wild questions! ----- 0:00 Adam calls Milk the most dangerous man in LA 1:30 Milk said he turned on Back on Fig after they interviewed the dude who pulled up at his house 2:15 Milk goes in on G Face: Milk says there's no story or evidence of G Face pulling up to his house, if G Face had a video of it he would post it 3:52 Milk says he didn't know who G Face was, so Milk did his research and found paperwork with his name on it 6:35 Milk says if anyone mention him they get a No Jumper interview, Cam Capone, and get posted on Flakko page 7:07 Initially Flakko meant to leave LA alone on his recap videos 7:22 Adam on Flakko's video accusing Bricc Baby, Flakko says he gave a fair theory 9:50 Flakko plays the referee and asks about Adam and Milk issue, Milks says the C Mac interview about him wasnt cool 10:35 Meanwhile Adam thinks that Milk always burn bridges 11:25 Milk says him and T-Rell been bumping heads for a while, says they were never friends 12:19 Adam recalls how the beef with C Mac and T-Rell started, then T-Rell used it to ban C Mac from No Jumper 14:40 Milk asks: Before No Jumper where was T-Rell at? Milk says if he was really from 52 he would know who he is 18:03 Milk said he never got a call that he was fired 19:57 T-Rell telling Big Deal to go stream in his car 20:32 Milk says all T-Rell do is using people 21:26 T-Rell complained he was getting $300 for an interview at No Jumper, and did a lot of trash interviews 22:29 Meanwhile T-Rell bought a brand new 2024 Mercedes, and Adam says T-Rell has a lot of lawsuits against him and Adam knows all about it 23:53 Milk on AD: It was never no beef but if shots come his way, Milk gonna say something back 27:04 Flakko says Milk made Kiki paperwork public 29:40 Kiki didn't show up to go to OBlock with Adam 30:47 Milk likes to walk and doesnt wanna end up like Lupe 33:02 Flakko asks: Are you always ___? Laughs. Milk says that's a crazy question 34:25 Milk on pulling up to No Jumper for a fade, says he regrets it in retrospect but says what Adam said on Bootleg Kev 35:43 Flakko asks how the car ride was on the way to No Jumper that day 36:28 Adam says he probably should've ran the fade that day and get it over with, Milk says he was goofy he should've never pulled up 38:55 Flakko asks about Shooter (G Face friend) and Milk beef 40:10 Milk exposing Shooter with earrings, plus Shooter exposed himself for kinda lying about r*bbing Tee Grizzley 43:15 Milk says the photo with earings was not AI, says he's the Gilligan slayer 44:11 Milk on posting Lush paperwork, says he was claiming to be something he wasn't and address the shot caller "joke", Milk says they were NEVER friends 46:00 Milk says for a bag he would ___ Suspect 49:50 Haters and opp youtube account growing every day Learn more about your ad choices. Visit megaphone.fm/adchoices

In your coffee, your smoothie, baked goods, or simply in a glass

This episode is powered by Maui Nui and Eleve Health. GOEXEC Nutraceuticals is one of the hottest supplements on the market because it is LEGIT! And its founder is the incredible Jen Milks! Jen is a Ph.D. and MBA recipient, so when she set out to fill the gap in the supplement market with a product that does precisely what high performers want, she knew where to begin. In this episode, she shared her story and reasons for creating GOEXEC and so much more. Trust me when I say you will want to hear from Jen and how she plans to dominate such a competitive industry! Please leave a review or a comment if you love this show! It helps share this content with those just like us, trying to become the absolute BEST we can be! _______________________________________________________ HEALTHY FOR YOU. HEALTHY FOR THE PLANET. Maui Nui Venison is the most nutrient-rich and protein-dense red meat on the planet. Our stress-free, wild-harvesting methods ethically and responsibly manage Maui's invasive Axis deer population to restore ecological balance to the island. Use code NURSE for a special discount for listeners! https://mauinuivenison.com/ _______________________________________________________ Eleve Health Hyperbaric Chambers (H.B.O.T.) is a simple and non-invasive therapy that places the body in a pressurized environment that allows the extra oxygen to dissolve into the blood plasma and to travel freely through the circulatory system, getting to areas where red blood cells may be restricted in flow, naturally enhancing the human body's functions. It is a GAME CHANGER for total recovery, optimization, longevity, skin repair, brain health, and much more! Check them out here! https://elevehealth.com/ (email info@davidnurse.com for special rates!)

Howie makes sure every single corrupt cell in the body of the Democrat Party is mentioned in the context of the David Weiss appointment. Then, Howie hones in on the Iowa State Fair, where Kari Lake teaches biology using a cow and the Bud Light tent remains very, very empty.

Decent sunglasses are a must. Otherwise, you are asking for trouble. If you doubt that, just ask any eye doctor. We know that ultraviolet light is bad for your eyes – and sunglasses can be a big help but you have to get the right kind of sunglasses. This episode begins with a description of what makes for a decent pair. https://www.aao.org/eye-health/news/how-to-choose-best-sunglasses You are the person you have always been - right? Actually that's only partly true. It may seem like you are the same person you were 5 or 10 years ago – but you really very different now. That's according to David Eagleman, a neuroscientist who teaches at Stanford and is author of the book Livewired (https://amzn.to/2PH6eIX). David joins me to explain the things that make you who you are and how those things continually change. People talk a lot about the importance of eating the right food but what about drinking the right drinks? After all, drinks can have a big impact on health and well-being. The sugar in soda and juice, the alcohol in cocktails or the caffeine in coffee – they all impact your life. Alexis Willett, author of the book Drinkology: The Science of What We Drink and What It Does to Us, from Milks to Martinis (https://amzn.to/3gPZ7ck) has researched many of the common beverages we consume. She joins me to discuss some fascinating findings you really need to hear. How much money you spend in a restaurant can depend in part on the menu. Menus are often engineered to encourage you to spend more. Listen as I explain some of the things to watch out for. https://www.pmq.com/menus-that-sell/ PLEASE SUPPORT OUR SPONSORS! Alma helps therapists work with major insurance companies to make therapy more accessible & affordable. Over 96% of therapists at Alma take insurance, so people can find in-network care & save an average of 77% on the cost of therapy! Alma has a diverse network of therapists to fit your unique needs in the easy-to-use directory, you can filter for gender, sexual orientation, race, etc. It's easy to get started, so find a therapist with Alma today at https://helloalma.com Zocdoc is the only FREE app that lets you find AND book doctors who are patient-reviewed, take your insurance, are available when you need them and treat almost every condition under the sun! Go to https://Zocdoc.com/SYSK and download the Zocdoc app for FREE. We really like The Jordan Harbinger Show! Check out https://jordanharbinger.com/start OR search for it on Apple Podcasts, Spotify or wherever you listen!  Discover Credit Cards do something pretty awesome. At the end of your first year, they automatically double all the cash back you've earned! See terms and check it out for yourself at https://Discover.com/match If you own a small business, you know the value of time. Innovation Refunds does too! They've made it easy to apply for the employee retention credit or ERC by going to https://getrefunds.com to see if your business qualifies in less than 8 minutes! Innovation Refunds has helped small businesses collect over $3 billion in payroll tax refunds! Let's find “us” again by putting our phones down for five.  Five days, five hours, even five minutes. Join U.S. Cellular in the Phones Down For Five challenge! Find out more at https://USCellular.com/findus Learn more about your ad choices. Visit podcastchoices.com/adchoices