Podcasts about Mozzarella

Lil Mo comes back on the pod and joins Mike Figs making it the most Italian ep of all time. Get the EXTRA YKWD, Watch LIVE and UNEDITED AT https://www.patreon.com/robertkelly LIVE FROM THE SHED AND MORE ON PATREON DUDE!!! https://twitter.com/robertkelly https://twitter.com/YKWDpodcast http://instagram.com/ykwdudepodcast https://www.facebook.com/YkwdPodcast/ Support the show & get simple, online access to personalized, affordable care with HIMS @ http://hims.com/YKWD Learn more about your ad choices. Visit megaphone.fm/adchoices

In dieser Folge von Null Sterne Deluxe wird ein italienischer Klassiker einmal liebevoll aus der Bahn geworfen: Aus einer klassischen Caprese wird eine Bratkartoffel-Caprese mit Sardellenfilets. Tomaten, Mozzarella, Olivenöl, Salz und Basilikum – eigentlich ist Caprese so einfach, dass man fast misstrauisch werden könnte. Aber genau darin liegt ihre Kraft: Dieses Gericht ist kein gewöhnlicher Salat, sondern ein kleines italienisches Stillleben aus Rot, Weiß und Grün. Ein Teller, der nach Capri, Sommer, Meerblick und gutem Olivenöl aussieht. Doch diesmal bleibt es nicht bei der klassischen Variante. Statt Basilikumblättern kommen kleine Tupfer grünes Pesto auf den Teller. Statt einer einfachen Tomate-Mozzarella-Anordnung wird mit verschiedenen Tomatensorten, Mozzarella-Kugeln, ausgestochenen Mozzarella-Scheiben, Radieschen, roten Zwiebeln und Dillspitzen ein echter Vorspeisenteller inszeniert. Und dann kommen die Bratkartoffeln. Genauer gesagt: goldbraune Kartoffelscheiben aus dem Ofen, die auf der anderen Tellerseite angerichtet werden. Darauf landen säuerlich marinierte Sardellenfilets, deren Öl-Essig- oder Öl-Zitronen-Marinade in die warmen Kartoffeln einsickert. Das klingt im ersten Moment ungewöhnlich, ist geschmacklich aber absolut logisch: Kartoffeln lieben Säure. Ob beim süddeutschen Kartoffelsalat, bei Fish and Chips mit Malzessig oder bei Matjes mit Bratkartoffeln – diese Verbindung funktioniert seit Ewigkeiten. So entsteht ein Teller zwischen Italien, Deutschland, Tapas-Bar und Feierabendküche. Frisch, salzig, säuerlich, knusprig, cremig und optisch ein kleines Kunstwerk. Eine Folge über Caprese, Balsamico-Creme, Sardellen, Kartoffeln, Inszenierung auf dem Teller und die Frage, warum ein Regelbruch manchmal nur ein Gericht ist, das verstanden hat, warum die Regel überhaupt mal da war.

Did you go to a cool camp growing up? Anna has been looking into summer camp for her kids, and she was shocked at the variety of different activities they can do!If you don't use a purse or wallet, where do you keep your money? Anna was at a casino and saw a woman pull a wad of cash out of her bra! Apparently, people still do that...and that's not even the craziest place! Anna & Raven hear more gross places men and women keep their money!Some space needed to be made in Raven's house, so his wife, Alicia, took it upon herself to sell some of his old things. What was the last thing you sold online?Is it ever ok to swear loudly, in public?  What if it was in front of children?  Anna recently had an incident, but she had a good reason!As if it isn't challenging enough to navigate social media, sometimes you have to monitor what your parents and older relatives post!  Anna & Raven hear all about the head-shaking things people have had to correct in their own families!Henry and Paige are having a disagreement about cell phone use. Henry thinks that Paige looks like an "absentee mom" because she's always on her cell phone at their son's baseball games. Paige says that she's working, there's a million games, they're long, and what's the big deal? She's physically there, cheers when she needs to, so what does it matter if she's working on her phone?  He thinks that she should be socializing with the other parents. What do you think?Rhonda has a chance to win $900! All she has to do is answer more pop culture questions than Raven in Can't Beat Raven! 

בפרק חדש יוני אירח את רן, Co-Founder & CTO @ Harmony, לשיחה על איך מייצרים מערכת אייג׳נטים מותאמת אישית בצורה מספקת ללקוחות, ומודדים את הביצועים של האייג׳נטים לאורך זמן. ----------- דיברנו על: - איך מוצר שנותן פחות שליטה ללקוח מייצר אימוץ מהיר יותר ממוצר שנותן הכל? - איך מחליטים מה מותר לשנות באייגנ׳טים ומה יכול לפגוע בתוצרים שלהם? - מה הדרך למדוד שהאייג׳נט עשה עבודה טובה כשחלק מהשיחות נגמרות בלי תשובה ברורה? - ומה שווה להנגיש ללקוחות כשמדברים על ROI של מערכת אייג׳נטים? ----------- Harmony is the intelligent IT stack, including the service desk, asset management, software management, workflows and AI. It transforms the IT experience and provides a layer that continuously resolves issues and improves the organizational uptime

In welchem moralischen Dilemma steckt Lézan und was denkt Ruth Moschner über offene Beziehungen? Welche Last auf den Schultern von Familien liegt und ob wir überhaupt alles richtig machen können, besprechen die beiden in ihrer zweiten Folge. Jetzt reinhören! Wir sind stetig dabei unser Format zu verbessern. Ihr helft uns, indem ihr diesen kurzen Fragebogen ausfüllt: https://surveys.psyma.com/ssi/11250254_COM/cgi-bin/ciwweb.pl?studyname=11250254_COM Lass uns gerne eine Bewertung da! Feedback, Freundschaftsbriefe & liebe Grüße an: 1plus1@swr3.de. Eine neue Folge gibt es jeden Mittwoch auf SWR3.de, in der ARD Audiothek und überall, wo es Podcasts gibt. Mehr Infos zum Podcast gibt es auf SWR3.de. Hier geht's zu unserem Podcast-Tipp der Woche: https://1.ard.de/schlechtegesellschaft (01:23): Unterhosen-Update (03:20): Wohlfühlorte und Berlin-Gefühle (10:10): Go-to-Zutaten und Mozzarella-Rituale (13:45): Veganismus und Schnitzelpflicht (33:16): Komplimente aus dem Kaugummiautomaten (36:19): Offene Beziehungen (47:05): Kinder, Gesellschaft und Verantwortung (59:06): Kartoffeln auf die Drei (01:03:14): Instagram, TikTok, YouTube und Fernsehen

בפרק חדש ומיוחד יוני אירח שני פאונדרים, דוד בלסם, Co-Founder & CPO @ Adesco, ותמוז דובנוב, Co-Founder & CTO @ AutonomyAI, לשיחה על בניית מערכת הפעלה פנימית בארגון בעידן הבינה המלאכותית - שבו כל עובד כבר מריץ אייג׳נטים משלו. ----------- דיברנו על: * מהם העקרונות הקריטיים לבניית מערכת הפעלה פנימית שנותנת ערך? * איך מודדים שהמערכת עובדת טוב, ולא סתם יוצרת באז? * איך עוברים ממערכת ש"עובדת בשבילי" לכזו ש "עובדת בארגון"? * ומה הסיכונים ביצירת מערכת הפעלה פנימית שעובדת לבד? ----------- הראיון הוקלט במסגרת שיתוף פעולה עם כנס PM Live 2026, שיתקיים ב-19.5 והולך להיות מלא בתובנות וקייס סטאדיז מבוססי ניסיון משמעותי. לינק עם 10% הנחה ברכישת כרטיס לכנס - במיוחד עבור קהילת מוצרלה: https://pmlive.co.il/2026/mozzarelladisc/

Mozzarella, burrata, feta : le match du printemps commence ! Mozzarella, burrata, feta : on les consomme souvent - salades, plats méditerranéens, recettes de saison…mais pas toujours correctement

בפרק חדש במוצרלה גרסת הסטארטאפים, יוני אירח את אביב שמני, Co-Founder & CEO @ Limy.ai, לשיחה על בניית מוצר בקטגוריה חדשה - בעולם שבו אחד המשתמשים המרכזיים במוצר שלך הוא אייג'נט ----------- * איך בונים מוצר כשה'משתמש' עצמו משתנה עם כל עדכון מודל? * איך מגדירים ומנגישים בעיה שארגונים עדיין לא יודעים לזהות - או למדוד? * מהו האיזון בין ריבוי פיצ'רים ופתרונות לבין מוצר ממוקד ועמוק? * ומה הפחד האמיתי כשאתה בונה בקטגוריה חדשה תוך כדי המרוץ לאייג׳נטים? ----------- Limy is the marketing stack for the agentic web - turning AI search into a revenue channel brands can actually measure and own. Trusted by 200+ brands, including L'Oréal, Samsung, and AstraZeneca.

בפרק חדש של מוצרלה גרסת הסטארטאפים, יוני אירח את יונתן גילת, Co-Founder @ Medida לשיחה על אחד האתגרים המורכבים בבניית מוצר לארגונים: איך גורמים למשתמש הקצה לאמץ מוצר עם טכנולוגיה חדשה - כשהוא לא הלקוח המרכזי? ----------- - איך מייצרים מוטיבציה אמיתית למשתמש בלי שירגיש שהוא עובד בשביל המוצר? - איך כלי AI יכולים לעזור לאימוץ של המשתמשים, ומתי הם דווקא פוגעים? - ומה קורה לפוקוס המוצרי כשוייב קודינג הופך כמעט הכל לאפשרי? ----------- Medida is building the spatial intelligence layer for the home of the future.

Kia ora. Welcome to Wednesday's Economy Watch where we follow the economic events and trends that affect Aotearoa/New Zealand. I'm David Chaston and this is the international edition from Interest.co.nz. Today we lead with news most things are in abeyance until noon (NZT) when the latest Trump genocidal threats on Iran come to a head. Financial markets are waiting to see how this plays out. And of course the Strait of Hormuz is completely shut now. Commodity prices reflect that added pressure, fertiliser prices especially. But first today, the overnight dairy auction brought a headline decline of -3.4% in USD terms, but that is only a -0.8% in USD terms. But actually things were better than this because these changes are from the prior full auction result three weeks ago. Today's results area actually gains from last week's dairy Pulse events for most items, including both SMP and WMP. The big drop however came for butter (-8.1%) and Mozzarella (-6.2%), both items that don't feature at the Pulse events. So, overall, today's dairy event is really one where prices have stabilised over the past few weeks. This is so, even though global dairy markets seem well-supplied from many sources. In the US, their Logistics Managers Index has shot up in March to its highest since May 2022 in the pandemic. This is entirely due to a very sharp rise in freight costs, but a contraction in transportation capacity happened at the same time. Warehousing capacity contracted as well. PPI inflation is getting well embedded now. Meanwhile, the weekly ADP employment Pulse report delivered an unexpected +26,000 jobs gain last week, the most since this new tracking started. However, this was not supported by the latest (February) durable goods order report that fell much more than expected, down -1.4% from January and its third consecutive decline. That makes it just +0.8% higher than year-ago levels and well below the PPI inflation rate. And it was also not supported by the April update of the RCM/TIPP sentiment survey of 'economic optimism' which fell to its lowest level since June 2024. Meanwhile, US consumer inflation expectations jumped from 3.0% in February to 3.4% in March. This may not have been as r=high as you may have expected, but the survey period covered the whole month, so is likely restrained by early-month responses. China said its FX reserves fell -US$85 bln in March from February to US$3.34 tln, mainly due to changes in the USD:CNY exchange rate rather than an actual fall in reserves. It is a pullback from the all-time record high in February, back to levels that have generally prevailed since September 2025. Within this, their gold holding rose for a 17th consecutive month. In Australian, their Melbourne Institute Monthly Inflation Gauge recorded a significant jump in monthly inflation for March, up +1.3% from February. This was primarily influenced by an increase in transport, attributable to surging fuel prices. In annual terms, headline inflation reached +4.3% and has been at above the top-end of the 2–3% RBA target band for the past seven months. The monthly cost of living also increased in March, particularly for self-funded retirees. The Australian service sector fell into contraction in March. It was a sharp fall from the February expansion. A drop in new orders and turbulent international conditions as a result of the war in the Middle East were the main reasons behind the fall in output. Making it hurt harder, inflationary pressures intensified. The New York Fed's Global Supply Chain pressure index is rising, with the March result its highest since January 2023, although to be fair, so far the rises from May 2023 have all be quite gradual. Things could change quickly on that front, of course. The UST 10yr yield is now just on 4.35%, up +1 bp from yesterday. The price of gold will start today back up +US$24 at US$4676/oz. Silver is down -US$1 at US$72/oz. American oil prices are up +US$1 at just on US$115/bbl, while the international Brent price is down -50 USc at just under US$110/bbl. The Kiwi dollar is essentially unchanged from yesterday at this time at 57.1 USc. Against the Aussie we have dropped -50 bps however to 82.1 AUc. Against the euro we are down -20 bps at just on 49.2 euro cents. That all means our TWI-5 starts today down -15 bps from yesterday at just under 60.9. The bitcoin price starts today at US$68,728 and down -1.3% from this time yesterday. Volatility over the past 24 hours has been modest at just on +/- 1.7%. Join us at 2pm this afternoon when the RBNZ is release its latest OCR review. While not rate change is expected, commentary on how they see the current oil crisis playing out with inflation will bring intense interest. You can get more news affecting the economy in New Zealand from interest.co.nz. Kia ora. I'm David Chaston and we'll do this again tomorrow.

Hot Takes Phone Alone Our very own Debt Collection Service Daniel Sloss See omnystudio.com/listener for privacy information.

durée : 00:17:19 - La mozzarella de buflonne made in Béarn Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

בפרק חדש של מוצרלה.ai גרסת הסטארטאפים, יוני אירח את אלון שרייר, Co-Founder & CEO @ bazarr.ai, לשיחה על אתגר משמעותי שאלון והצוות מתמודדים — איך מחליטים לשנות מוצר שכבר עובד, כשיש לקוחות משלמים ופעילות עצימה? ------------- - מתי "אנשים משלמים" זה לא מספיק, ומה השאלה האמיתית? - איך בודקים שהימור מוצרי שווה ללכת עליו אול-אין? - ומה קורה כשהפחד הגדול הוא לא מכישלון - אלא מלהישאר נייס טו האב בעידן הAI? ------------- bazarr.ai בונה תשתית סוכנים לרכש סיטונאי: עוזרים לסיטונאים וקמעונאים למצוא ולקדם עסקאות מהר יותר באמצעות מערכת של שני סוכנים.

בפרק חדש של מוצרלה.ai גרסת הסטארטאפים, יוני אירח את תום וינטר, Co-Founder & CTO @ Onit Security. לשיחה על אתגר משמעותי שתום והצוות מתמודדים - איך גורמים לארגונים לסמוך על אייג'נטים? ------------------ דיברנו על: - מה מפחיד ארגונים כשמכניסים אייג׳נטים למערכות הכי רגישות שלהם? - איפה עובר הקו בין אייג׳נט שעוזר לבין אייג׳נט שמקבל החלטות לבד? - איך בונים אמון בשלבים עם לקוח שהתפקיד שלו זה להיות חשדן? - ומה קורה כשהאייג'נט טועה? ------------------ Onit Security - פלטפורמה אג׳נטית לניהול חולשות בארגון

Lil Mo Mozzarella joins the show talking all things comedy

Fred and Blake start the show with the story of Blake's Car being stolen, Lil Mo Mozzarella joins the show to talk comedy, and a mini Cowboys segment

Nessuno vende come Shopify! https://www.shopify.com/it Learn more about your ad choices. Visit megaphone.fm/adchoices

בפרק חדש בסדרה, יוני אירח את ניר גולדשטיין, Operating Partner @ Greenfield Partners, לשיחה על איך עוברים מההייפ הטכנולוגי לבניית מוצר שמייצר ערך אמיתי. -------------- דיברנו על: - מה הופך הצעת ערך מוצרית לחזקה כשהבינה המלאכותית הופכת לסטנדרט? - איפה צוותים טועים כבר בהחלטה הראשונה של מה בכלל לבנות? - איך מודדים אם המוצר באמת מייצר ערך ביזנסי אמיתי? - ולמה Go-To-Market הוא כבר יכולת ליבה של אנשי מוצר - ולא שלב טקטי בדרך?

What do crab rangoon mozzarella sticks and the ups and downs of the stock market have in common? More than you might think! In this episode, Kyle and Matt serve up a fun, insightful conversation you won't hear anywhere else. Tune in as they swap stories from party weekend, share what makes a retirement genuinely satisfying, and reveal why “wealth” isn't just about your bottom line—it's about buying back your precious time.But don't get too comfortable—these markets sure aren't! The guys break down why it might be time for a serious portfolio checkup, what “frothy markets” really mean for your future, and the one big retirement risk even seasoned investors often overlook. Grab a snack, settle in, and get ready for some straight talk, a few laughs, and that essential retirement wisdom you didn't know you were missing.Join Matthew Allgeyer and Kyle Jones as they dive into the crucial issues shaping your retirement. In this episode of Your Retirement Highway, our hosts discuss a key retirement topic, sharing expert advice, actionable strategies, and experiences that matter. From taxes and Social Security to long-term care and market volatility, they cover what you need to know to chart your retirement course with clarity and confidence.

בפרק חדש בסדרה, יוני אירח את בן בלנקי, Founder & Growth Architect @ SuperteamOS לשיחה על איך נראית צמיחה בעידן שבו הקצב והציפיות מהמוצר משתנים במהירות. ----------- דיברנו על: - איך GenAI משנה את האופן שבו חושבים על צמיחה במוצרים - אילו עקרונות של צמיחה נשארו רלוונטיים, ואילו כבר לא עובדים בעידן החדש - איך ליישם טכניקות חדשות לצמיחה, ומאילו טעויות שווה להמנע - ומה חשוב לקחת בחשבון כשבונים אסטרטגיית צמיחה רלוונטית לשנה הקרובה

YOUR PERSONAL BRAND LEVELED UP STARTS HERE: https://freebrandcall.com/mattlebris What does it really take to bet on yourself — especially when the path feels isolating and uncertain? In this episode, I sit down with Lil Mo Mozzarella to talk about leaving a stable career, stepping into comedy later in life, and why real confidence is built through action, not approval. We unpack the loneliness that comes with growth, the importance of protecting your value, and how turning pain into purpose is often the key to long-term success. This conversation is about earned self-belief — the kind that comes from showing up, taking risks, and staying in the game even when it's uncomfortable. WATCH EVERY EPISODE ON YOUTUBE HERE: https://www.youtube.com/@MattLeBris In this episode, we cover: • Why betting on yourself can feel isolating • How Mo pivoted into comedy • The cost of chasing validation • Protecting your value in business • Turning pain into purpose • Why regret is heavier than failure Connect with Lil Mo Mozzarella

Connor and Mike answer what they would spend NIL money on.

Milk production is up 4.5% — but somehow, milk is clearing. Something doesn't add up. In this episode of The Milk Check, the team uncovers the shifts reshaping dairy economics in 2026. Ted Jacoby III leads a classic market roundtable with the Jacoby team to unpack what they're seeing as dairy transitions out of the holiday demand season and into early-year reality. Despite 4.5% year-over-year milk production growth, milk is clearing in many regions. Cheese and butter markets are under pressure, but inventories aren't yet burdensome. Protein markets remain tight. And nonfat dry milk is showing surprising strength. So what's going on? In this episode, we cover: Why added processing capacity may be masking where supply is really long How cheese and butter are absorbing milk that would normally back up at the farm Why protein demand is tightening skim solids and whey markets Whether nonfat's recent rally is real or a phantom And which dairy market narratives the team thinks are wrong right now If you're trying to make sense of conflicting signals across milk, fat, protein and powder, this episode delivers the context behind the numbers. Listen now to The Milk Check episode 90: The Market is Lying to Us. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check Ted Jacoby III: [00:00:00] Am I just being a conspiracy theorist? Diego Carvallo: I would probably bet a little bit on that conspiracy theory. It could be. It could be possible, Ted. Who knows. Ted Jacoby III: Welcome to the Milk Check from TC Jacob and Company, your complete guide to dairy markets, from the milking parlor to the supermarket shelf. I’m Ted Jacoby. Let’s dive in. We’re on the new side of the New Year. It is January 12th. we’re gonna have a classic market discussion today. Things have started to settle down from the holidays and I thought it would be a great idea just to share with everybody what we’re seeing in the markets as we’re transitioning from the high-demand season into the low-demand season. We have our usual suspects today. We have my brother Gus who manages our fluid group. We’ve got Josh White, head of our dairy ingredients group. We have Joe Maixner, head of all of our butter sales. Mike Brown, our Vice President of Market Intelligence, and myself. So, we’ll start with milk, Gus. What’s it look like right now? Gus Jacoby: It certainly isn’t tight, but it isn’t really long either. I think the November milk production was up [00:01:00] 4.5% and that typically would be fairly significant in areas where there isn’t a lot of additional processing capacity. One would think it would be very, very long with that kind of growth, but we’re not seeing that. Areas like the upper Midwest, Mideast, those areas are not as long as we thought they would be. I don’t want to act as if it’s tight. That’s not the case. Through the holidays, there was still plenty of milk that was around. But I think here as we climbed out of the New Year holiday and into mid-January, things have gotten fairly what we would say in balance. And that’s a little bit alarming considering that type of milk production growth. Ted Jacoby III: Why do you think that is? Is it just all the new capacity from all the new plants that have been built, or what else is going on? Gus Jacoby: Well, certainly in that western, upper Midwest and Southwest region, upstate New York as well, there’s been a lot of processing capacity that’s been added. So, those areas have been able to soak up that extra milk. I think milks travling a bit but I also think folks have found a little bit more efficient avenues to place the milk after dealing with some length over the past year [00:02:00] or so. But there’s a little bit of a question mark I have in the back of my mind as to how efficient we’ve been able to do so. Typically, when we have this kind of large growth, anything north of 4% is large, and large enough to be concerned about. But nonetheless, the processing capacity is significant. We don’t wanna discount that. But one can certainly wonder why in areas like the Mideast, where you haven’t really added a lot of production capacity here recently, why we aren’t seeing a bit more milk floating around. Ted Jacoby III: You think it’s just domino effect type things? Where, as milk is tighter in New York, so none of that milk is going into the southeast or into Appalachia, therefore it’s gotta be pulled from the Mideast? Gus Jacoby: Ted, that might be a part of it. I think domino effect is certainly going on here. There’s some areas of the country that don’t have enough milk because of that additional capacity we discussed. But having said all that, I think there’s some question marks out there right now as to why it isn’t a bit longer in certain parts of the country. Ted Jacoby III: What about some, I’ll call it non-traditional demand growth, and what I mean by that is things [00:03:00] like ESL or some of the protein drinks? It looks like there have been new brands showing up on the supermarket shelf lately. Gus Jacoby: If you’re alluding to areas like UF milk or high-protein fluid products there is certainly a lot of demand in that Class I, Class II segment of our industry. Add in the fact that you have a lot of demand for fortification solids for cheese plants, skim can seem a little bit tight right now, and there’s some logic behind that, but I don’t think there’s enough ultra filtration capacity right now to satisfy demand. So, if milk is going in that direction, there isn’t enough UF units out there, I think, to fill that void. And I wouldn’t say that’s the reason why we’re tightening up milk supplies by no means. In some parts of the world, yes, that might be the case, but that’s pretty small in the grand scheme of things. Ted Jacoby III: On the fluid side, is skim solids slash dairy protein tighter than the butterfat side? Gus Jacoby: Absolutely it is. Yes. I don’t think there’s any question about that. You’ve got two things driving [00:04:00] that. Too much butterfat requires cheese plants to gather more fortification solids, and the demand for protein right now is through the roof. You’re gonna have it hit from both sides and they’re hitting pretty strong. Ted Jacoby III: Could that extra skim solid slash dairy protein demand be what’s tightening up the milk market? Are we seeing it, for example, in lower cream multiples? Gus Jacoby: There still is plenty of cream around, to answer that question directly. I just don’t think there’s enough UF processing capacity at this moment in time to say that it’s tightening milk by any means. Ted Jacoby III: Could it be cheese plants taking the milk directly off the farm but spinning off a lot more cream? Gus Jacoby: I would say some of that is gonna go on. Yeah. ’cause there’s not enough fortification solids to be had, or at least not at the price the cheese plants are gonna be happy with. Cheese plants, even though they might prefer UF at times, they’ll take different types of skim solids and that certainly will tighten up that skim side of the market. That, combined with the fact that the protein sector is short, certainly you’re gonna have that element in our [00:05:00] market right now. I just think there’s enough milk out there, Ted, and not enough protein, isolation capacity of any sort to be the main reason as to why you’re not as long on milk as you think you should be. Ted Jacoby III: You know, I’ve had a theory going for a little while that all this extra capacity we’ve added, a lot of it is cheese capacity, and I feel like this time around, we’ve just transferred where we’re feeling the length. We’re not necessarily feeling the length in milk like we usually do. Instead, there’s enough processing capacity to get all that milk and to make cheese out of it. And therefore, we’re seeing the length in cheese, and we’re seeing the length in butter. And that’s why those two markets have been under so much pressure lately, whereas the milk market seems to be in balance. We’ve just moved down the supply chain a little bit where the length is manifesting. Does that make sense? Gus Jacoby: A little bit? Yeah. Mike Brown: It Does Make sense. Where you have new plants, they wanna be full. They’re cheese plants. They’re gonna try to fill those plants with milk to the extent they can market product, which is becoming a [00:06:00] concern as we see the CME cheese price continuing to drop. We’re also reaching a point when fat is very high, you can’t afford to fortify cheese vats because your skim solids price is high relative to fat. Right now everything’s kind of low, but powder relative to cheese, is as high as it’s been in quite a while. If you have revenue from waste stream, fortifying with nonfat or skim solids makes a whole lot of sense. But if you’re paying that full price for the casein portion of that skim, it gets closer again now too. It’s a little different situation than it’s been in a while. I don’t think Gus could be any more right about the need for more ultra filtered capacity. I’m just curious where it’s gonna show. Because the demand certainly seems to be there. Ted Jacoby III: If there’s one place where I think maybe we’re underestimating demand, it’s in that ESL protein space. And I agree with Gus, there’s probably not enough capacity to really manifest all of that resting demand or untapped demand, but I bet we’re maximizing that supply chain everywhere we can, especially given what we’re seeing in the whey protein [00:07:00] market right now. And it doesn’t show up in the data really clearly. You’re up four and a half percent in milk. Some of that is, we’re still measuring against weakness and we’re measuring against the bird flu outbreak that was happening a year ago. I just think there’s also some demand there possibly in that space that isn’t really showing up in the data in a way that makes it clear to everybody we’ve got some good demand in a couple of places. Having said that, I also think we’ve got more than enough cheese right now. We’ve got more than enough butter right now. But in both cases, and I’m gonna throw this at Joe I don’t think the inventories, at least what’s showing up in the cold storage data is telling us the inventories are burdensome yet. And that might just be when we are in the calendar, but it could just be we’re finding new places for demand. Joe, what are your thoughts? Joe Maixner: Yeah, inventories are definitely not burdensome right now. We’re coming off of pretty good draw down over the holiday season. Obviously, we’re really early into the inventory build period. But demand overall, coming back from [00:08:00] the holidays here, has been pretty strong out of the gate for the New Year. Everybody’s coming back to the office. They’re seeing these very depressed prices. And there’s been a lot of interest in both spot volume, building up some inventory on some spot buys, as well as some additional contract volume for the remainder of the year. So, going back to your comment on inventories, the one thing we always have to keep in mind with looking at cold storage is that number is all types of butter sitting in warehouse inventories. When it comes to pricing, the only thing that matters is 80% CME eligible bulk. We still have a fair amount of salted bulk, especially the older production, in people’s hands, and that has been showing up in the marketplace. A lot of that’s because there was not a lot of micro fixing for the holiday season. Cream was plentiful. People were making plenty of product outta fresh cream as opposed to reformulating that older butter into the retail pack. I think that there’s not a lot of fresh production being made right now [00:09:00] in the salted variety. We could see a nice little price pop here in the coming months once that older product becomes ineligible on the CME. Ted Jacoby III: It’ll be interesting to watch. It’s funny, I think there’s some interesting similarities, not with the old crop, new crop issue, but just some similarities on the cheese side. There’s an old saying about an anticipatory bull market where people start driving up the price ’cause they’re afraid of not having product tomorrow. This just feels like an anticipatory bear market where the inventory levels in cheese aren’t saying that we’ve got a massive amount of length and oversupply of cheese. But you can’t help but wonder if the reason the price is so low is because there is no one out there, both because they’re looking at their forecasted demand for their product and they’re looking at the forecasted milk supply, there’s just no one out there who has any worry about being able to get the cheese they need tomorrow. And so there’s no reason for them to go out there and buy the cheese today and tie up their capital when they’re pretty confident they’re gonna be able to get it tomorrow, maybe even at a lower price. And I get the feeling that there’s some similarities [00:10:00] in the butter market, too. But let’s switch over to the powder side. We’ve been talking about the strength in the protein market for a while, but lately we’ve been seeing some strength in the nonfat market. Diego, is that real strength is that long-term strength? Have we found a bottom in nonfat, what’s going on there? Diego Carvallo: Ted, it’s a very, very interesting question. It’s something everybody’s discussing and commenting about, right? The nonfat market feels like it’s way tighter, the spot market, than what most people were expecting. Right. And the funny thing is everybody has a different theory on what could be happening. We’re not sure what’s gonna happen in the coming months, but there’s definitely a few theories on why this market could be tight and why we’re seeing this kind of short covering rally that we saw in the past two weeks. There’s theories about more UF capacity in areas like the Midwest, which is creating a premium for that product in that region. There’s also theories of some plants in California [00:11:00] mainly being down during the months of November and October, which could have also created a shortage of product that needed to be delivered. Some point also to Mexico or the domestic market stepping in when prices reach the $1.10 or $1.15s and buying decent volumes. But the fact of the matter is, market is a little bit tighter, way tighter than what most anticipated at this period. At the same time, most people are expecting because of ample availability of milk in regions like California, that the market is gonna have to start building inventories because we are, I don’t know, 15 cents or 20 cents higher per pound than Europe. So we’re definitely not gonna be able to export a lot of product to Asia, to the Middle East, or to even Latin America at these prices. So, yeah, the market is tight, but the medium-term outlook is still that we’re gonna [00:12:00] see plenty of pressure. Ted Jacoby III: Any difference in price right now between skim milk powder and nonfat dry milk? Diego Carvallo: That differential between the two has shrank has been smaller because if you talk to most plants in California, everybody’s running nonfat at full capacity. Their plants are almost all of them at full capacity and nobody’s making skim this time of the year. It’s a throughput matter. They try to make as much nonfat as possible when they have plenty of milk. Ted Jacoby III: Interesting. You’d think if prices were going up in the U.S. but not going up in Europe, it would widen, but it’s actually shrinking. That’s wild. Diego Carvallo: Exactly. Yep. And with the U.S. making a lot of nonfat, all of that is gonna go into NDPSR, there should be pressure. At the same time, this week we have the ONIL tender, which most of the market is expecting a result and following it closely because if Europe doesn’t sell that tender, they’re gonna have more product and more pressure on their product. Ted Jacoby III: Makes sense. [00:13:00] Well, Europe’s had some surplus milk as well. Is it possible this market in the U.S. is popping because some of the European traders want it to pop so they can make sure that they clear the excess European product? Or am I just being a conspiracy theorist? Diego Carvallo: I would probably bet a little bit on that conspiracy theory. It could be. It could be possible, Ted. Who knows. Ted Jacoby III: Got it. All right. Sounds good. Josh, what’s going on in the whey market? We just keep talking about tight. Has anything changed? Josh White: No. It remains pretty tight. I think the whey protein demand seems strong. I will say coming into the year I’ve seen more product trade on the spot market, which is interesting. But the tale or the storyline is that that spot trade is still met with good demand and those prices are all still higher than the first quarter negotiated prices to many of the large users, meaning that there’s still good demand at these high prices, and the consumer hasn’t even seen these high prices yet. So it seems like it’s the same in Europe. First quarter is pretty much locked. Second quarter maybe there’s more vulnerability, but at the moment, I think that the [00:14:00] majority of the market would bet that we remain firm through the second quarter maybe even see some higher prices. I think what’s interesting if you look at the market is on the sweet whey powder side, you’ll have Europeans even comment that the whey market is a little bit firm, but they’re quite a bit lower than our price right now. And if you look at the forward futures prices, we have a classic short market. It’s inverted. It’s significantly inverted. And it’ll be curious to see if we really have that much additional sweet whey powder to either move the prices lower or we get enough demand pushback and reformulation to result in some extra product being available. But at the moment, across most of the whey complex it’s fairly firm, which I think tells the story. I mean, we went through the northern hemisphere’s lower milk production months, albeit we’re reporting really high year-over-year numbers, as you commented, compared to bird flu of a year ago in the West. People have had every incentive to place milk in any utilization other than butter and powder over the last few [00:15:00] months, and the market seems to be doing that. In addition to all of the other little comments, it feels like consumers knew that and really ran their supply chains pretty thin. And coming out of the holiday period, there is some short covering happening. Whether that’s just a derivative, speculative position short covering, physical short covering, it’s happening. In addition to that, when we look at the U.S., you can’t paint with a broad brush. The west seems to be running a lot of powder. The Midwest is not. And so that’s created a little bit of a tight situation here. So when you add the demand in Mexico for nonfat you add Midwestern pipeline filling, it’s enough that our spot market is carrying a really big premium to the rest of the world. We’ll see if that can continue as our daily milk production increases seasonally, both here and in Europe. I think that as that continues, as milk goes up, does that directly translate to butter and powder production going up? I would argue at least on some of these products, we know that the [00:16:00] WPI dryers are full. We know the WPC 80 dryers are full. I suspect that the MPC dryers are full and all of the fluid products going into those Class II products are probably full. So we’ll see if the market can handle the seasonal ramp up in production or not. And arguably, I think that’s what most of us are expecting. We’re expecting that we’ve still got plenty of milk. Then that’s gonna have some price pressure. But I also would comment that if we look back over the past few months, demand has been quite good. Global demand has been quite good. The question is, will it continue to be quite good or did we do a lot of buying in the late third quarter and early fourth quarter to refill the global pipeline? Things like Chinese New Year buying things like Ramadan buying and others, and are we gonna be met with an air pocket in demand as we start this year? Don’t know yet. The protein demand isn’t just in dry proteins or in UF for fortified milk. Mike Brown: It’s in yogurts. It’s in cottage cheese. At the same time, ice cream’s lackluster, sour cream is no better. And so that demand for [00:17:00] protein goes beyond just ingredients. On the whey side, boy, we’re gonna have to see a real shift in whey protein prices, wouldn’t we, Josh? We all know those dynamics can shift, but we’re a long ways from that. Other thing in California has got so much milk, they’re running everything full. If you look at anyone you talked the point made earlier, they can’t make SMP right now.They can’t, they are that full to the tilt. In fact, some of them are putting in production control programs again because they’ve got so much milk. Will milk move around, particularly if you can’t find a home for cheese no matter what the price is? Ted Jacoby III: The fact that California’s already running full and it’s the middle of January, which means we probably have at least a month and a half until they hit the peak of their flush. Mike Brown: Absolutely. Ted Jacoby III: That’s a Little bit concerning to me. Mike Brown: Yep. It, it should be to everyone and their spot prices show it. Cream’s been bad, and even the Midwest Class III spots are weak, but part of that’s because the cheese market’s weak. And that lag in Class III, which isn’t picked up in that weekly CME price until next month at the earliest. There’s signs that we’re seeing some shifts in the three four spread. We keep this up, [00:18:00] Ted, it’s gonna go away. Yeah. That may change where milk ends up. Ted Jacoby III: Yep. Diego Carvallo: I have a quick question, Ted. Where do you expect this extra milk in California to end up, because it seems it’s very early. I’m already hearing a lot of milk dumping in California. It seems like we’re at capacity in California. What’s the natural spill over for that milk? Ted Jacoby III: I’ve got two thoughts, but I wanna ask Gus a question first. Gus, if there’s one place where there might be extra UF capacity, would it be in California? Gus Jacoby: Perhaps, but probably not. Relative to demand. It’s limited pretty much all over the country. Ted Jacoby III: Okay. So what I’m gonna answer, in Diego’s question, first and foremost, we’ve lost a lot of milk in the Northwest. Yes. So I wouldn’t be surprised if it heads north on Interstate 10 and ends up in one of those plants in the state of Washington. That would be my first guess. My second guess would be the reason that I asked that question of Gus is they keep the butterfat in California and make butter out of it. Then they ship the UF milk to a cheese plant in the [00:19:00] southwest to extend the cheese yields there. If I were to guess it would happen in one of those two ways. Mike Brown: Diego, what you’re describing is exactly why they’ve put some production quotas back in California because they know it’s gonna get worse. And it makes perfect sense . To me, it’s gonna end up wherever the landed price is the best. On fat capacity, if California has the room to process fat, it’s gonna be in their best interest to process it. ’cause the people that buy surplus fat, outta California, that’s some of the lowest multiples in the country. Even when markets are tight. They’re not gonna wanna send that fat to Utah, Nebraska, or Washington State, or anywhere else if they can process it locally and store it. ’cause it’ll be just moving less water, it’s gonna be mm-hmm. To their benefit. And to Joe’s point. Butter markets are reasonably sound. I mean, they’re lower, but it doesn’t sound like we’re over big supply yet. But one thing we haven’t talked about much is that I think a lot of this price is gonna depend on if we keep exports strong. And that’s one of the big questions we all have. Are they gonna stay? I mean, certainly I think, Joe, listening to you talk, that’s helped a lot in [00:20:00] butter because we’re moving more than 82 overseas and we’re making more of it. On the cheese side. I’m hearing from some of the big cheddar guys that they’re still exporting cheese and relieved to do that. Prices are of course lower, but to me that’s really key. Particularly for products that aren’t as storable as powder. What are those trade markets gonna be? That may impact, where milk goes. Because even if cheese is a buck 30, if you sell it for 30 under, ’cause you have an oversupply, you’ve lost money. So that’s not something you’re gonna wanna do. Ted Jacoby III: All right. Well if I were to summarize really quickly what we’re seeing out there, I would say on the milk side, milk is clearing, which feels a little bit surprising given that we’re up 4.5%, but it’s probably due to all the extra capacity we have out there. However, on the butterfat side cream is long. Butter is long. And while we may get a new crop, old crop pop, the length probably will never fully go away. It just may be how the butterfat’s being processed and maybe we’ll have a temporary tightness in salted 80%. On the cheese side, we’re making a lot of cheese and we’re building inventories. [00:21:00] Mozzarella is feeling longer than cheddar because you can’t store mozzarella, whereas you can park cheddar in a warehouse if you want to, and that’s probably exactly what’s going on in the beginning of this year. Yes, we’ve got some exports but exports are not greater than they were at this time last year, though they may be at comparable levels, at least right now. But there seems to be a concern that that’s not sustainable like it was last year. On the nonfat side, that’s where we have some surprising tightness and we’re watching that market and we are watching it closely because there seems to be conflicting supply and demand indicators regarding where that tightness is coming from. And so our real big question is how sustainable this current tightness is. And on the whey market, whey market is strong. It’s been strong, it continues to be strong, and we haven’t really seen anything yet to change that narrative. And that in general probably sums up our dairy markets. I’m gonna ask everybody one lightning round question. What is one widely repeated dairy market narrative that you [00:22:00] think is wrong right now? Mike, I’m gonna start with you. Mike Brown: I think if there’s anything that is wrong or uncertain is how quick the response is gonna be to really, really low prices on milk supply. I still think we’re gonna take a while to back down and the folks that have really invested in and figured out the beef market are gonna be strong, but people that haven’t done that are gonna really get pummeled. So I think that’s it. How quick will we respond to the lower milk prices? How quick will market respond? It could be quicker than we think. Ted Jacoby III: You think it’ll be quicker. Mike Brown: I think it could be quicker. And I’m a good economist. I’m not gonna say it will, I’m gonna say it could, but yes, I think it could be a little quicker. Particularly with beef, with cull prices so high, there’s incentive to liquidate herds if you don’t wanna milk cows anymore right now. I’m not talking the 10,000 cow herds. I’m talking the smaller Midwest herds. Ted Jacoby III: You got it. Gus, what about you, one widely repeated dairy market narrative that you think is wrong? Gus Jacoby: I always have contrary perspectives on things. I don’t know what to tell you except, back to what I said originally. [00:23:00] Milk is just simply even with high growth production numbers, it’s not as long as some people might think in areas of the country where we haven’t added too much pricing capacity. All right. Sounds good. Diego, how about you? Diego Carvallo: I would say a lot of people are expecting farmers to be losing money at this level, and I think that’s wrong. Ted Jacoby III: They’re still making money. Diego Carvallo: Or maybe breaking even. Ted Jacoby III: All right. I like that one. Joe, how about you? Joe Maixner: I’m gonna buck Diego’s thoughts. I’m gonna go off a nonfat trend. I think that the nonfat market’s gonna continue to trend higher this year as opposed to fall back off. Ted Jacoby III: That’s a good one. That’s a good one. I will struggle with that one, but more power to you. Josh, how about you? Josh White: “This time’s different.” I don’t think this time’s any different than the prior times. I think it’s all perspective. Prices are gonna do what prices do to demand eventually. I realize that we have nuance to our markets, particularly with whey proteins, GLP-1 inspired demand, things like that. But I don’t know that I’m a subscriber to “this time’s different.” Ted Jacoby III: All right. Well, I’ll go ahead and venture mine out there, and I’m gonna have fun with it because I’m gonna [00:24:00] take the exact opposite side of the aisle from Mike and Gus, and I’m gonna say, I actually think this particular drop in prices is gonna last longer than the traditional six months. Usually you see it takes about six months for a market to bottom out and some of dairy farmer habits to change and see the market going back up. But I’m actually on the side of Diego. I think dairy farmers at this price are even still making money because they’re getting so much money from breeding to beef and in some cases from selling their manure. And as a result, their balance sheets will remain healthy. And they’re not gonna be under pressure to exit and sell their cows. I also believe that high beef prices have the inverse effect of what you would expect. And they don’t mean people will sell more cows. It actually means they’ll sell less because dairy farming’s a way of life. And so they’re gonna sell fewer cows to stay cash flow positive rather than more. And so I actually think that this one’s gonna take a lot longer than six months to adjust, but I think what’s really healthy is the fact that we have a diversity of opinions here, which means nobody really knows what’s gonna happen next. Alright guys, I thought [00:25:00] this was a great discussion. And, as it always is in the dairy industry, may we live in interesting times and this one’s not gonna be any different, is it? So thanks everybody for listening in. Great discussion today. Guys, thanks for joining us. Mike Brown: Thank you. Josh White: Thank you guys.

A 115-year-old mozzarella empire just packed up and left California for Texas—and honestly, is anyone surprised? Leino Foods, the cheese king behind your Domino's pizza, is shutting down its California plant after decades of sky-high costs, suffocating regulations, and an anti-business climate that's literally decimating communities. Meanwhile, their shiny new 850,000 square-foot Texas facility is already churning out cheese—built in just six years on 260 acres of wide-open land. California can't even keep a cheese factory running, yet Governor Newsom thinks he's ready for 2028. You've got the highest taxes, most regulations, greatest poverty, and the least business-friendly environment in America—what did they expect? Companies like Chevron, SpaceX, Toyota, and now Leino are writing the story in real time: leftist policies fail, conservative policies win. The exodus continues while California leadership shrugs and works on memes. How many century-old businesses have to flee before someone admits the wheels are coming off? Drop a comment if you've watched your state push out jobs. Don't forget to subscribe and hit that notification bell!

בפרק חדש ווירטואלי, יוני אירח את יונתן גור זאב, Co-Founder & CPO @ Weavy (Figma Weave) לשיחה פרקטית על הדרך לבניית מוצר מ-0 ל-1 בעולם שבו הטכנולוגיה משתנה בקצב מהיר מאוד והציפיות רק עולות כל הזמן. ---------- דיברנו על: - איך ניגשים לתכנן את הגרסה הראשונה במוצרי AI? - איך אוספים פידבק ממשתמשים פוטנציאליים כבר בשלבים מוקדמים? - מהן ההשפעות של מגבלות המודלים והטכנולוגיה על המוצר שיצרו? - ומה הדרך האפקטיבית לייצר אסטרטגיית Go-To-Market לקהל מקצועי ולא מתפשר?

Give us your best stories from this weekend, Nick and Bill will decide which one they like best and that person is going home with gift cards to our friends at Valentino's.Our Sponsors:* Check out Hims: https://hims.com/EARLYBREAK* Check out Infinite Epigenetics: https://infiniteepigenetics.com/EARLYBREAK* Check out Washington Red Raspberries: https://redrazz.orgAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

SPONSORS: - Sign up for a $1 per month trial period at https://shopify.com/nottoday, all lowercase This week on Not Today Pal, Rob and Jamie argue about the assumed gender of "buddy", unlock something deep within by listening Jersey girl ASMR, and then shout out fellow “men of culture”. Then, the moment we've all been waiting for, viral deli legend Giovanni finally picks up the phone… and delivers one of the greatest guest appearances in Not Today Pal history. Sandwich philosophy, mozzarella science, life advice, insults, this man does it all at 70 mph in a moving truck. Come for the debate, stay for the deli masterclass, and leave questioning every sandwich you've ever eaten. Have a question for Rob and Jamie? Reach out at nottodaypalpodcast@gmail.com Not Today, Pal Ep. 126 https://www.instagram.com/jamielynnsigler https://www.instagram.com/nottodaypalshow https://store.ymhstudios.com Chapters 00:00:00 - Intro 00:00:12 - Does Buddy Mean Guy? 00:07:39 - Jersey Girl ASMR 00:14:54 - Men Of Culture 00:17:51 - A Conversation With Giovanni 00:26:09 - Building Jamie's Dream Sandwich 00:31:17 - The Art Of Chicken Cutlets & Giovanni's Food Philosophy 00:39:50 - Wrap Up Learn more about your ad choices. Visit megaphone.fm/adchoices

-What was the best of the weekend for our listeners in life, sports, etc.? Text us at (402) 464-5685 to let us know…-The winner gets $25 to Valentino's Pizza!Show sponsored by NEBCOOur Sponsors:* Check out Hims: https://hims.com/EARLYBREAK* Check out Infinite Epigenetics: https://infiniteepigenetics.com/EARLYBREAK* Check out Washington Red Raspberries: https://redrazz.orgAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

-What was the best of the weekend for our listeners in life, sports, etc.? Text us at (402) 464-5685 to let us know… -The winner gets $25 to Valentino's Pizza!    Show Sponsored by NEBCOOur Sponsors:* Check out Hims: https://hims.com/EARLYBREAK* Check out Infinite Epigenetics: https://infiniteepigenetics.com/EARLYBREAK* Check out Washington Red Raspberries: https://redrazz.orgAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Andy went to see Mike Campbell & The Dirty Knobs play a concert in a beautiful theater in DTLA. Campbell was formerly in Tom Petty and the Heartbreakers — and we all love us some Tom Petty! Carl Erik Rinsch, the director of “47 Ronan,” defrauded Netflix out of $11 million and has now been convicted. What did he spend all those millions on? Investments, crypto, a Ferrari, five Rolls-Royce, luxury bedding, furniture, antiques lawyers, watches and jewelry. He spent nearly $1 million on two Hästens mattresses! How are you celebrating New Year’s Eve in LA this year? What about that pit in your stomach when you receive the DWP bill? One local man in Van Nuys received a staggering utility bill to the tune of more than $13,000! Imagine if Spotify Wrapped was used for other things aside from your music? Well, SNL did just that, but for Uber Eats! Speaking of which, food inflation is still a thing, with food so expensive! Mozzarella sticks are up nearly 40%! Apparently, people can’t afford to order mains, so appetizers are where it’s at.See omnystudio.com/listener for privacy information.

Steve Perillo, president and owner of Perillo Tours, and Devin Perillo Buonanno, director of product and air operations, talk with Alan Fine of Insider Travel Report at the USTOA Annual Conference in Washington, D.C., about the company's 80-year family legacy, with Buonanno representing the fourth generation. They detail the growth of Perillo's FIT business and the expansion of its escorted tour portfolio beyond Italy into Greece, Portugal, Ireland and Hawaii, and more. For more information, email devin@perillotours.com or visit www.perillotours.com.  All our Insider Travel Report video interviews are archived and available on our Youtube channel  (youtube.com/insidertravelreport), and as podcasts with the same title on: Spotify, Pandora, Stitcher, PlayerFM, Listen Notes, Podchaser, TuneIn + Alexa, Podbean,  iHeartRadio,  Google, Amazon Music/Audible, Deezer, Podcast Addict, and iTunes Apple Podcasts, which supports Overcast, Pocket Cast, Castro and Castbox. 

What was the best of the weekend for our listeners in life, sports, etc.? Text us at (402) 464-5685 to let us know…The winner gets $25 to Valentino's Pizza!Show Sponsored by NEBCOOur Sponsors:* Check out Hims: https://hims.com/EARLYBREAK* Check out Infinite Epigenetics: https://infiniteepigenetics.com/EARLYBREAK* Check out Uncommon Goods: https://uncommongoods.com/EARLYBREAK* Check out Washington Red Raspberries: https://redrazz.orgAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

An Italian and a jew walk into a podcast studio and things get wild Get the EXTRA YKWD, Watch LIVE and UNEDITED AT https://www.patreon.com/robertkelly LIVE FROM THE SHED AND MORE ON PATREON DUDE!!! https://twitter.com/robertkelly https://twitter.com/YKWDpodcast http://instagram.com/ykwdudepodcast https://www.facebook.com/YkwdPodcast/ Get your fix with Zippix Toothpicks! Save 10% by using code DUDE at http://ZippixToothpicks.com today. Must be 21+ Exclusive $35-off Carver Mat Frames at https://on.auraframes.com/YKWD Promo Code YKWD Support the show & get simple, online access to personalized, affordable care with HIMS @ http://hims.com/YKWD Learn more about your ad choices. Visit megaphone.fm/adchoices

*5:00am: Has Your Masseuse, Nail Tech, Barber, Dentist Or Doctor Ever Low Key Roasted You *6:00am: What Is The Weird Home Remedy Your Mom Swears By, Nostalgic Brands That Gen Alpha Is Obsessed With *7:00am: What Is The Weird Thing You Learned/Thing That They Don't Teach Anymore In School *8:00am: When Did You Get The Silent Treatment From A Family Member, Rapid – Fire Questions *9:00am: Weird Thing At A Wedding

בפרק חדש בסדרה, יוני אירח את אלון יער, VP Product @ Lightricks, לשיחה פתוחה על אתגר מהותי בעידן ה-GenAI: איך בונים מוצר כשמחר הכול יכול להשתנות? ----------------------- דיברנו על: - איך מאזנים בין אימפקט לטווח הקצר לבין בנייה אסטרטגית לטווח הארוך? - למה לפעמים נכון לבנות פיצ׳רים גם אם יודעים שלא ישרדו יותר מחודש? - מהם היתרונות והאתגרים בבניית מוצר פנימית מקצה לקצה - מהמודלים ועד לממשק המשתמש? - ואיך תהליכי אפיון ועבודה משתנים כדי לעמוד בקצב יציאה מהיר לשוק?

-What was the best of the weekend for our listeners in life, sports, etc.? Text us at (402) 464-5685 to let us know…-The winner gets $25 to Valentino's Pizza!Show sponsored by NEBCOOur Sponsors:* Check out Hims: https://hims.com/EARLYBREAK* Check out Infinite Epigenetics: https://infiniteepigenetics.com/EARLYBREAK* Check out Uncommon Goods: https://uncommongoods.com/EARLYBREAK* Check out Washington Red Raspberries: https://redrazz.orgAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

What was the best of the weekend for our listeners in life, sports, etc.? Text us at (402) 464-5685 to let us know… The winner gets $25 to Valentino's Pizza!    Show Sponsored by NEBCOOur Sponsors:* Check out Hims: https://hims.com/EARLYBREAK* Check out Infinite Epigenetics: https://infiniteepigenetics.com/EARLYBREAK* Check out Uncommon Goods: https://uncommongoods.com/EARLYBREAK* Check out Washington Red Raspberries: https://redrazz.orgAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

On today's 11.20.25 show we talked about a mysterious bubbling on the California Coast, the president signed the bill to release the Epstein files, potato beds are trending, Carmel is banning this activity, another earthquake hit the Bay, Sabrina Carpenter's latest Juno pose, the Powerball jackpot has gone up, a woman has caused a stir for calling married women selfish and more!

What was the best of the weekend for our listeners in life, sports, etc.? Text us at (402) 464-5685 to let us know… The winner gets $25 to Valentino's Pizza!  Show Sponsored by NEBCOOur Sponsors:* Check out Avocado Green Mattress: https://avocadogreenmattress.com* Check out Hims: https://hims.com/EARLYBREAK* Check out Infinite Epigenetics: https://infiniteepigenetics.com/EARLYBREAK* Check out Uncommon Goods: https://uncommongoods.com/EARLYBREAK* Check out Washington Red Raspberries: https://redrazz.orgAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In hour three, Crowder doesn't know how to pronounce Mozzarella. Solana reveals he took a “number 2” at the Panthers arena. Rob Pizzola joins the show for his picks for the Dolphins-Commanders game and tonight's TNF game.

Ep 236 | This week on Discover Ag, Natalie and Tara dig into the headlines shaping how we think about food's worth, transparency, and trends — from America's broken sense of food value to Japan's farmer-forward labels and even Nara Smith's $38 garlic oil collab. America's "food value problem" takes center stage as the hosts unpack why Americans spend less than 10% of their income on food — among the lowest worldwide — and what that says about how we price nutrition versus convenience. Then they explore Japan's photo-on-pack movement that connects consumers directly to farmers, redefining transparency and trust in the grocery aisle. Next, influencer Nara Smith launches a $38 garlic oil with a luxury twist, sparking questions about marketing buzzwords and the psychology of "premium" food. Finally, they tackle the McBee Dynasty crop-fraud sentencing, and end on an unexpected high note — Italian water buffalo enjoying massages and Mozart while producing world-famous mozzarella. What We Discovered This Week

What as the best of the weekend for our listeners in life, sports, etc.? Text us at (402) 464-5685 to let us know… The winner gets $25 to Valentino's Pizza!   Show Sponsored by NEBCOOur Sponsors:* Check out Avocado Green Mattress: https://avocadogreenmattress.com* Check out Hims: https://hims.com/EARLYBREAK* Check out Infinite Epigenetics: https://infiniteepigenetics.com/EARLYBREAK* Check out Uncommon Goods: https://uncommongoods.com/EARLYBREAK* Check out Washington Red Raspberries: https://redrazz.orgAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Carson shares some of his favorite things right now, from music and TV to new recipes. Also, Tiffany Haddish and her friends drop in to talk about their month-long trip across Africa in the new travel series ‘Tiffany Haddish Goes Off.' Plus, illusionist Rob Lake and Kermit the Frog share details on teaming up for the new Broadway show ‘Rob Lake Magic with Special Guests the Muppets.' And, chef Stefano Secchi shares a delicious mozzarella in carrozza recipe. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

What as the best of the weekend for our listeners in life, sports, etc.? Text us at (402) 464-5685 to let us know… The winner gets $25 to Valentino's Pizza!   Show Sponsored by NEBCOOur Sponsors:* Check out Avocado Green Mattress: https://avocadogreenmattress.com* Check out Hims: https://hims.com/EARLYBREAK* Check out Infinite Epigenetics: https://infiniteepigenetics.com/EARLYBREAK* Check out Uncommon Goods: https://uncommongoods.com/EARLYBREAK* Check out Washington Red Raspberries: https://redrazz.orgAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

It's Halloween, and I've officially hit rock bottom—dressed head to toe as a Chili's mozzarella stick. Nobody, and I mean nobody, wanted to complete the costume with me. My wife said no. My dog ran away. So here I am, half a mozzarella stick, full of regret, wearing my Radical Rita shirt, still begging Chili's to acknowledge my existence. What are we doing?This week's episode kicks off inside the “Chili's Mozzarella Stick Studios” where I give a full breakdown of spooky stories that somehow got real. First up, Ghost Adventures star Aaron Goodwin finds out mid-episode that his wife was arrested for hiring a hitman to kill him. That's right—she literally tried to turn him into one of the ghosts he's been chasing for 46 seasons. From ghost hunting to murder-for-hire, this story has everything. Netflix true crime, prison pen pals, and a reminder to maybe double-check your spouse's DMs.Then, we head down to Mississippi where the chaos continues. A tractor trailer overturned on I-59, releasing a pack of lab monkeys across the highway. Yes, real monkeys. The kind that make you question whether the apocalypse already started and nobody told us. Officials say they aren't infected with anything, but if you see one in your backyard—maybe don't try to pet it. Meanwhile, in Texas, a Spirit Halloween shopper lost control of their pet monkey inside the store. It's diapered, it's swinging from the rafters, it's dodging animatronics. Folks, leave your monkeys at home.But it wouldn't be a true Halloween episode without a trip into the darkness of global corruption. Over in the UK, Prince Andrew has officially been stripped of his royal titles after his Epstein connections resurfaced. He's no longer a prince, no longer royal, and now going by “Andrew Mountbatten-Windsor.” Imagine being demoted so hard you lose your last name. Buckingham Palace called it “necessary.” Translation: “You embarrassed us on an international level.” What are we doing?And while the world burns, our own government's been shut down for a month. SNAP benefits are about to expire. Forty-two million Americans could lose access to food because politicians would rather argue about who gets credit than actually fix the problem. Banks are running dry, liquidity is disappearing, and nobody's doing their job. Welcome to America, the scariest haunted house of them all.To wrap it up, we talk about Neo, the $20,000 humanoid robot from 1X that supposedly makes your life easier. Except it doesn't. It can barely open a fridge. The company says it's AI-powered, but the demo reveals a guy in another room wearing a VR headset controlling it manually. We're buying expensive robots that can't even fetch water. What are we doing?It's chaos from top to bottom—haunted marriages, royal meltdowns, escaped monkeys, government breakdowns, and robots pretending to be smart. Happy Halloween, folks. Stay safe, tip your servers, and for the love of mozzarella sticks, hit that subscribe button before the Chili's PR team ghosts me too.

What as the best of the weekend for our listeners in life, sports, etc.? Text us at (402) 464-5685 to let us know… The winner gets $25 to Valentino's Pizza!     Show Sponsored by NEBCOOur Sponsors:* Check out Avocado Green Mattress: https://avocadogreenmattress.com* Check out Hims: https://hims.com/EARLYBREAK* Check out Infinite Epigenetics: https://infiniteepigenetics.com/EARLYBREAK* Check out Uncommon Goods: https://uncommongoods.com/EARLYBREAKAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

What as the best of the weekend for our listeners in life, sports, etc.? Text us at (402) 464-5685 to let us know… The winner gets $25 to Valentino's Pizza!    Show Sponsored by NECBOOur Sponsors:* Check out Avocado Green Mattress: https://avocadogreenmattress.com* Check out Hims: https://hims.com/EARLYBREAK* Check out Infinite Epigenetics: https://infiniteepigenetics.com/EARLYBREAK* Check out Uncommon Goods: https://uncommongoods.com/EARLYBREAKAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

What as the best of the weekend for our listeners in life, sports, etc.? Text us at (402) 464-5685 to let us know… The winner gets $25 to Valentino's Pizza!    Show Sponsored by NEBCOOur Sponsors:* Check out Avocado Green Mattress: https://avocadogreenmattress.com* Check out Hims: https://hims.com/EARLYBREAK* Check out Infinite Epigenetics: https://infiniteepigenetics.com/EARLYBREAK* Check out Washington Red Raspberries: https://redrazz.orgAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

What as the best of the weekend for our listeners in life, sports, etc.? Text us at (402) 464-5685 to let us know… The winner gets $25 to Valentino's Pizza!    Show Sponsored by NEBCOOur Sponsors:* Check out Avocado Green Mattress: https://avocadogreenmattress.com* Check out Hims: https://hims.com/EARLYBREAK* Check out Washington Red Raspberries: https://redrazz.orgAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

We're here to give you that kick you need to roll out of bed and grab a steaming box of hot wet egg. But if a kick doesn't work, maybe some spicy stolen salsa or getting stepped on by Joseph Gordon Levitt will do the trickSuggested talking points: The New New Monkees, Joseph Gordon Leverage, Fish Love Pokemon Cards, What Do You Think Verbatim Means?Center for Reproductive Rights: https://reproductiverights.org/