Podcasts about MPC

Sixth Sunday after EpiphanyFebruary 15, 2026Worship Service includes:Scripture Readings: selections from Psalm 96:1-4a & selections from the Song of SolomanSermon: Glass Slipper Theology given by Rev. Dr. Tom KortClick here for Worship Bulletin - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -Welcome to Morrisville Presbyterian Church.No matter who you are or where you are on your journey of Faith,you are invited to MPC.Education Hour:Contact Pastor Alex Lester-Abdalla at alexlester-abdalla@mpcusa.net Worship Service:In-Person and Livestream begins at 10:30 a.m. each Sunday.Morrisville Presbyterian Church771 N Pennsylvania AveMorrisville, Pennsylvania 19067(215) 295-4191 Website: https://www.mpcusa.org Support the show

Θέμα της σεζόν η «Κοσμική Κλίμακα Αποστάσεων»: πώς μαθαίνουμε αποστάσεις από τη Γη μέχρι το Σύμπαν. Η παρουσίαση του Terence Tao.Σε αυτό το επεισόδιο φτάνουμε στο τελευταίο «σκαλί» της κοσμικής κλίμακας: την ηλικία και το μέγεθος του σύμπαντος. Από τις μετρήσεις του Henrietta Leavitt και του Edwin Hubble μέχρι τα δεδομένα του Planck, εξετάζουμε πώς προκύπτει το 13,8 δισεκατομμύρια χρόνια — και γιατί ίσως να μην είναι τόσο απλό.Τα βασικά νούμερα του σύμπαντος: ηλικία, θερμοκρασία, πυκνότητα, σύστασηΗ ανακάλυψη της διαστολής και η σχέση απόστασης–ταχύτηταςΗ σταθερά του Hubble και το πρόβλημα της διπλής μέτρησης (67 vs 73 km/s/Mpc)Η ανακάλυψη της επιταχυνόμενης διαστολής (Νόμπελ 2011)Τι είναι (και τι δεν είναι) η σκοτεινή ενέργειαΗ κοσμική μικροκυματική ακτινοβολία υποβάθρου (CMB)Πώς μετράμε την ηλικία μέσω αστρικής εξέλιξης και ραδιοϊσοτόπωνΒαρυτικά κύματα και μελλοντικά παρατηρητήρια όπως το LISAΤι σημαίνει ότι γαλαξίες απομακρύνονται γρηγορότερα από το φωςPost-show: Bluetooth ΟδοντόβουρτσεςΕπικοινωνίαemail: hello@notatop10.fmInstagram: @notatop10Threads: @notatop10Bluesky: @notatop10.fmWeb: notatop10.fm (00:00:00) Pre-show: Τα νούμερα του σύμπαντος(00:07:01) Intro(00:07:16) Από τη Γη στους Γαλαξίες(00:17:51) Το Planck και το αποτύπωμα του Big Bang(00:23:10) Πώς μετράμε την ηλικία;(00:32:08) Το μέλλον: Βαρυτικά κύματα(00:37:28) Outro(00:37:39) Post-show: Bluetooth Οδοντόβουρτσες

Daniel Mahoney and James Sproule unpick the latest Bank of England rates decision following a surprise pivot by the MPC. Plus, has a recent report rattled markets by suggesting the chancellor has run out of "fiscal headroom"?And following the departure of the Downing St Chief of Staff, is political risk for UK assets weighing on markets?All in under 15 minutes.We'd love to hear what you think, why not leave a review wherever you're listening?

Fifth Sunday after EpiphanyFebruary 8, 2026Worship Service includes:Scripture Readings: selections from Psalm 28:6-9 & selections from DeuteronomySermon: Life is Not a Spelling Bee given by Rev. Dr. Tom KortClick here for Worship Bulletin - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -Welcome to Morrisville Presbyterian Church.No matter who you are or where you are on your journey of Faith,you are invited to MPC.Education Hour:Contact Pastor Alex Lester-Abdalla at alexlester-abdalla@mpcusa.net Worship Service:In-Person and Livestream begins at 10:30 a.m. each Sunday.Morrisville Presbyterian Church771 N Pennsylvania AveMorrisville, Pennsylvania 19067(215) 295-4191 Website: https://www.mpcusa.org Support the show

Nonfat prices have moved sharply higher in recent weeks. But the rally isn’t being driven by a sudden surge in demand. It’s being driven by a breakdown in where milk is actually flowing. In this episode of The Milk Check, Ted Jacoby III and the Jacoby team unpack insights coming out of the IDFA Dairy Forum in Palm Springs and explain why nonfat prices have surged nearly 25 cents in just weeks, even as milk production remains strong. The issue isn’t price resistance. It’s availability. Milk that the market expected to move into dryers is instead being diverted into cheese plants, ultra-filtration, whey proteins and other higher-value protein streams. As a result, powder supply is far tighter than headline production numbers suggest. Layer in heavy short positioning, processing disruptions, and new offtake agreements, and the market begins to resemble a classic short squeeze. In this conversation, the team breaks down what’s actually driving NDFM and why higher prices haven’t unlocked new supply. We cover: How protein economics are pulling milk away from powder Why rising milk production hasn’t translated into greater availability Key structural differences between the U.S., Europe, and New Zealand Where the market may find its next equilibrium, and what could disrupt it If you’re relying on historical assumptions about nonfat availability, this episode explains why those assumptions may no longer hold. Listen to The Milk Check to understand what the evolving nonfat landscape means for pricing risk, exports and coverage decisions ahead. Available below or on Spotify, Apple Podcasts, Amazon Podcasts or YouTube. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check Jacob Menge: [00:00:00] There are just so many of these long-held assumptions, things that people who have been in the industry a while probably have, like, “Well, my gut tells me this.” Question your gut. Ted Jacoby III: Welcome to the Milk Check from T.C. Jacoby and Company, your complete guide to dairy markets, from the milking parlor to the supermarket shelf. I’m Ted Jacoby. Let’s dive in. It is January 30th. We’ve all just got back from the Dairy Forum in Palm Springs, where it was a hell of a lot warmer than it is here in frigid St. Louis, Missouri. Joining me today is Diego Carvallo, the head of our international sales team and our head non -fat dry milk trader. We have Josh White, head of our dairy ingredients group, Jacob Menge, our VP of risk Management and Trading Strategy, and Mike Brown, VP of Jacoby Dairy Market Intelligence. Guys, welcome. What did we learn in Palm Springs? I think the biggest thing that came out of our visit and running into everybody at the Dairy Forum is that nonfat dry milk and skim milk powder really is tight. We have a short squeeze going on in the nonfat dry milk [00:01:00] market. The market is up. I think it’s 25 cents in the last three weeks. I’ll let Diego explain to everybody what’s really going on in the nonfat market right now. Diego? Diego Carvallo: Ted, that’s a very loaded question right now. Everybody’s scratching their heads. As of right now, today, Friday the 30th, the market just closed. The whole strip is limit up — 4 cents up. I think I hadn’t seen this in quite some time. IDFA was very interesting for a lot of people to discover why the spot market has been tight for this long and have good discussions on what the outlook looks like. Let’s start with the fundamentals. I think a few things are helping this market and supporting it and pushing it higher. The first one is what a lot of people are discussing, which is the amount of UF being produced in regions like the Midwest. We all know that many of the plants have installed new capacity to have UF sales, and those solids are in great demand [00:02:00] for cheese fortification right now. So that’s one of the reasons why the Midwest especially feeling this tight. Another reason is that the majority of the people who speculate with this market, and it goes from traders to manufacturers and even distributors, most of them have been short, expecting this market to move lower during the spring flush. I remember a few months ago, the speculation was that we were gonna break the $1. And, it seems like everybody got short, physical and in the screen, and that market, obviously, whenever we saw a bounce, everybody ran to cover their shorts, right? Another reason is that we saw a few interruptions in processing capacity, especially in California during the months of November. I think that also contributed to the tightness in the market without even getting into the conversation of new [00:03:00] offtake agreements that have taken up this year. So I think those are the main contributors to this market moving higher, and I think it’s something that is mainly affecting the U.S. The rest of the market is following through. I think this scenario is very different when you talk about European and New Zealand production. It’s even different when you see the U.S., the West Coast versus the rest of the country. Ted Jacoby III: Tell me about Europe. I know Europe started acting tight a little bit before the U.S., but what’s going on in Europe? Nonfat, dry milk and skim milk powder is probably our most global market when it comes to dairy. Diego Carvallo: So, Europe had a couple of large tenders that took place, I think that was beginning of January. So, the infamous O’Neill tender and a few similar tenders that usually move a lot of product. Those tenders took place, and I think it helped clear some of the excess product that was available in the market. But I think in Europe we had a similar situation where most of the traders, most [00:04:00] of the end users and manufacturers, everybody was expecting prices to move lower, right? Whenever we saw these tenders coming and the market slightly turned less bearish, I think everybody ran also to cover their shorts. But the situation in Europe has not been as bullish as it has in the U.S. The spread between the U.S. and Europe when it comes to skim has in fact widened as of right now. Europe is also feeling the support. Definitely. It’s in part driven by the U.S. rally. Ted Jacoby III: Well, that makes sense. I can tell you I had conversations with a few different manufacturers while I was at IDFA. And the best way I can sum up what the feeling was there’s a couple of dryers on the East Coast. Those dryers at this point are not expecting to ever run full this year, not even at the height of the flush, because there’s three new plants at various stages of development. There’s a new cheese plant in New York. There is a Fair Life milk plant in New York, and then ultimately a yogurt plant in New [00:05:00] York. All three of those plants are gonna need the milk. It’s gonna come at the expense of the powder plants in that area. You look at the Southwest in Texas again, you’ve got two new cheese plants that are still in the midst of ramping up. They are getting first dibs on the milk at the expense of the nonfat dry milk plants down there. So those plants are gonna get the milk that they expected. And there’s another nonfat plant that pretty much has turned a 100%, to Diego’s point that’s turned a 100% of their milk supply into skim UF that they’re supplying to various sources. And that plant is running the ultra filtration unit full. So, that plant isn’t drying anything. You got a couple of dryers in the Michigan area. They’re not running as full as usually, but it’s more of a domino effect there. I have a hunch as you get into the flush, those dryers may fill up. But you’ve got four other dryers, maybe five that aren’t. Now you go over to the west coast: California, those are drying. But California alone, as big as it is, is not enough to offset how much milk is not running into the dryers in the [00:06:00] rest of the country. And then you’ve got the Northwest, where there has been a lot of milk lost in the Northwest. And so that dryer isn’t running as full as probably previously expected. What happened was everybody just got together, finally started talking when they were all together in Palm Springs, and they realized when they did the math, even if we’re up 4.4% in milk production, we’re not drying more nonfat. Those skim solids are going elsewhere for various reasons. Diego Carvallo: The biggest question right now, Ted, is the lack of product in the Midwest and East Coast could balance out the lack of exports that we’re gonna have from this price rally. The numbers say that demand is approximately 60 million pounds. That number, it’s probably only 2% to 3% of U.S. nonfat production. So, it doesn’t seem like a huge number, but when you compare it to exports it is quite a volume. Ted Jacoby III: It really does add up. Yeah, no, I would agree with that. Jacob Menge: It sounds based on what Ted had just laid out and what you had said earlier, Diego, that this [00:07:00] isn’t necessarily a demand-driven rally. It’s really a lack-of-supply-driven rally. Ted Jacoby III: Yeah. A lack-of-supply-driven rally in an environment where everybody was expecting oversupply and kind of got caught surprised when they realized that even though there’s more milk, it didn’t fully translate to more powder. Jacob Menge: So, what changes it? Price? How long? What does end game here look like? Based on what I’m hearing, sounds to me like there’s almost not a price that is all of a sudden going to bring more supply out of the woodwork. So, is there a price that kills demand? People say, “Hey, we can’t make this number work anymore?” Ted Jacoby III: I think, actually, Diego just framed it a few minutes ago in the right way. This lost production that we were expecting, is it enough to make up for the fact that international demand for nonfat and skim milk powder isn’t actually that great? I think he’s hit the nail on the head. Let’s face it, skim milk powder, nonfat, dry milk is kind of the ultimate dairy commodity, which means it’s more price sensitive than others. And we’re gonna get to a point when we’re gonna find out where that [00:08:00] equilibrium point is between demand and supply. Josh White: There’s a few things that could tilt the scales a bit that I think we should just pay a little bit of attention to at the moment. You made a comment earlier that the production outta California isn’t enough to satisfy what we’re losing in terms of powder in the rest of the country. I wonder though, as we seasonally ramp up our milk volumes in the U.S., if we don’t satisfy that difference at a certain moment. I’m certainly not suggesting that that should make us all bearish. But I do think that there’s something worth noting there. Jake, you made a comment a moment ago that it doesn’t sound like there’s a price that slows it down. That same phenomenon is happening in Europe right now, and I think that Europe is also gonna seasonally increase their supply. They’ve got a lot of additional powder and there is a price out there that people substitute. There is a price out there at which you price out international demand. What we’ve gotta try to reconcile is all of this additional demand for skim solids in the U.S. is [00:09:00] that replacing our need to be an exporter of skim solids? I don’t have the numbers in front of me, but it feels like a reach to believe that we’re consuming enough to take away our need to compete internationally for skim demand. So that’s one thing that might just put a little bit of a seasonal ceiling on this thing as we move forward. The real question is, does that actually tilt us into a surplus situation again, or not? Big question that we should get our arms around. Additionally, I think that there is substitution within dairy. For the longest time, skim solids are very, very cheap. And as mentioned, the fortification into the cheese vat has been a pretty clear decision. When butterfat dropped to the price levels that it did, it makes a whole lot of sense to fortify. As these skim prices move a bit higher and dependent on our cheese price outlook going forward, does that math shift at all? I’ve heard arguments on both sides that the math does matter, and I’ve also heard arguments that the math really doesn’t matter. It’s all about [00:10:00] optimizing put through in the vat. So yeah, I think those are interesting topics for us to debate because those are the things that might tilt the market one way or the other. Ted Jacoby III: When it comes to skim solids versus butterfat in the vat, and let’s not forget, with the increase in solids in the milk, especially in butterfat, you’ve gotten the ratio of protein to fat outta whack, which is driving an increased need of skim solids into the cheese vat. The real math is: do you sell the cream or you divide the UF milk? Well, guess what? The UF milk is getting a lot more expensive right now. And so, you can make the case that you might actually force yourself to be comfortable selling the cream because it’s really a question of do you overpay for the skim solids or do you lose money on the butterfat if you sell the butterfat. At lower butter prices, for a couple of different reasons, you need a higher multiple on the cream in order to sell it. And one of the big ones is cost of freight as a percentage of the butterfat price has gone way up. You compare a $1.50 butter to $3 butter and on a percentage basis, your freight costs are twice as much [00:11:00] now. Which ultimately, when it comes to surplus cream, will drive down the multiple that you’ll receive for the cream. Josh White: You know, I don’t wanna shift gears, but I do wanna spend a moment just thinking about the milk production response and if our outlook shifted a little bit over the past month or two. ’cause going into the end of the year, it seemed like the U.S. and Europe were on a collision course, a game of chicken to decide who’s gonna be the first to drop price enough to see milk production slow down. Our global milk production, what is it up like 3.8% or something like that going into the end of the year on a solids basis, and no real sign of major change in the first half of the year, other than some signaling from European companies to lower their milk price and try to slow things down. Is this recent rally, whether it’s a short covering rally or whether it’s temporary, is this pushing out that response, whether it’s in Europe or the U.S., even further than we previously thought? Ted Jacoby III: I feel pretty comfortable saying no. And the reason I feel pretty [00:12:00] comfortable saying no, is for a couple of reasons. The biggest one is nonfat milk production is less than 15% of the milk supply of the U.S. And so, this rally in nonfat prices, it’s affecting less than 15% of the milk supply. Translated over a 100% of the milk supply, it’s not that big a number. I’m not sure it moves the dial a huge amount. Maybe I should back up a little bit because it’s now the higher of Class III and Class IV and Class I, and Class IV was trailing Class III by a dollar and now Class IV is ahead of Class III because of this rally. So yes, you’re starting to drive up prices there, too, so maybe it is helping the dairy farmer in a couple of places. While I agree that you’ve gotten a sympathy rally with cheese and butter, unlike nonfat, there’s more than enough butter and there’s more than enough cheese out there. And so we don’t actually see a true challenge to accessing supply with those two. So, while you may see increased futures levels at the moment, I’m not sure that’s going [00:13:00] to translate for a long enough period of time, the increased price levels for those products. Josh White: Just to play devil’s advocate, I think if you ask the market if fresh production of butter was readily available, the answer might be no. Ted Jacoby III: It’s either one of two things. There’s a lot of 82% being made for export. Or you’ve got 30¢ to 40¢ of carry in the futures market, and if I’m a butter manufacturer, and I’ve got any kind of working capital, I’m making 80%, I’m parking it in my own warehouse, I’m hedging it out to capture that extra 40¢, and I’m telling everybody I’m sold out. Well, guess what? That butterfat is still available. Once you get past the old crop, new crop March 1st date, that math changes, that’s only a month away. And I would even say you’re talking about the shortest month of the year, too. Josh White: Cheese has the same forward curve right now. Maybe not quite as dramatic, but a pretty good healthy contango going forward. What’s different about the cheese market? Ted Jacoby III: Cheese has a tendency to have carry in it when prices are low. The market is more used to this kind of carry in [00:14:00] cheese. Jacob Menge: The shelf life too. Ted, I mean Ted Jacoby III: that’s, that’s, well, that’s right. That’s the second one is cheese ages. And so six month old cheese is a different product than 30 day old cheese. With butter, there’s a reason why the CME rules for butter is up to 12 months after December 1st production. Whereas with cheese, it’s basically a 30 day market. And that has to do with how the product changes over time as it ages. Josh White: When we’re thinking about the cheese market, we’re talking about the U.S. milk production being up, year over year a lot. We throw a little salt on that because we recognize we’re comparing against bird flu impacted regions a year ago, but still lot more milk solids. Lot more butterfat out there. But at the same time, we’ve added plenty of Class III processing capacity, at least through the middle part of America to process quite a bit more milk. How is the whey component playing into this right now? Do we think these plants are gonna be highly motivated to fill up because of the return they’re getting for the whey [00:15:00] products, despite the cheese, situation you just mentioned, or are we really testing that desire to wanna fill up some of these plants as milk volumes pick up seasonally here in the state? Ted Jacoby III: So I can answer that question with the same answer two different ways. The first is: Please don’t forget that the Class III price ultimately insulates cheese manufacturers from major movements in price. If they’re having to sell all that cheese at a substantial discount to the market, they could be losing money making the cheese, but the reality is if they sell it anywhere close to the CME price, it’s still gonna be a net profit or at least a net break even for them on the cheese side. Meanwhile, if they have a whey protein dryer and they’re making WPC 80 to your WPC 90, Josh as you well know, as our primary whey trader, those are very, very profitable for cheese plants right now with the prices as high as they are. Josh White: Unprecedented. Mike Brown: Gives them a little room with a higher class IV price because of that return [00:16:00] from whey to pay a little more than the spread might normally indicate that they would. Just as a point of reference, if you look the most recent dairy production numbers we have products is for November, but Southwest was down 25% I think, in overall nonfat dry milk production. And they were 70% of the decrease over last year. Ted Jacoby III: Yep. Mike Brown: And you still have some plants filling up down there. Although, again, we’ll see what happens with this spread. But to the point we’ve all made earlier, it is a supply issue. And there’s no question those south central cheese plants in Kansas and Texas are a big part of the reason that there’s less milk going into powder. Ted Jacoby III: I had someone earlier today make a comment, and I never quite thought of it this way. He was actually talking about cheese, but I think the exact same thing goes for powder plants. Because the solids in the milk is up, they need less loads of milk to make the same amount of powder. And the bottleneck in the process a lot of times is not the milk receiving bay. So it literally means they have to take in less milk to get there. If you’re out in California, those bottlenecks are limiting how much milk they can [00:17:00] process. In the Southwest, they’re not. Josh White: Right. Ted Jacoby III: But demand for protein, I’ll frame it this way: We’re seeing huge increases in demand for whey proteins. We’re seeing increases in demand for milk proteins. We’re seeing increases in demand for UF milk, not just by cheese plants, but by ready to drink milk bottlers, as well, who really wanna sell that high protein milk. And that is what’s driving all of this. And it’s driving it away from the nonfat dryer, and it’s driving it towards cheese, which is a source of protein, whether it’s cheese or it’s the whey that comes off the cheese. It’s driving it towards those UF milk plants. It’s driving it towards milk protein concentrate plants. It’s really all about that huge increasing demand for protein that’s driving this. I don’t think it’s that hard to make the correlation that this big increase in the demand for dairy proteins across the dairy spectrum is what’s causing this powder market to be tight. Because it’s pulling milk away [00:18:00] from the nonfat dryer. Mike Brown: Yeah. And certainly, you have a fair amount of MPC capacity, certainly in New Mexico. If you can make a protein, you’re making a protein, I think, whether it’s milk or whey.Ted Jacoby III: I think that’s exactly right. So, Diego, where do we end? We were below a $1.20 three weeks ago. We’re at a $1.46 today. Are we gonna get to a $1.60? Diego Carvallo: Ted, I do know that the $1.40 is a strong psychological resistance and the futures are very close to it. I’m gonna monitor it. I don’t know how high we can go. At this point, it seems like a train, and I’m not gonna step in front of it. $1.50 is not impossible at this moment, but at the same time, I could tell you that we could have a strong correction also. So, very difficult to read right now. Ted Jacoby III: We just talked about a real nice rally going on in nonfat. The rally we think is because the demand for protein is pulling milk away from the nonfat dryer. Meanwhile, I think we have more than enough butter, though it may not be available yet, in terms of new crop, 80% butter sellable on the [00:19:00] CME. We think that we’re gonna have more than enough cheese, colored cheddar, which tends to be the product that drives price on the cheese side. So, even though we have had a rally in both of those products in futures, we’re not as strong of believers in the cheese market and the butter market as we are in the nonfat market right now. So, before we wrap up, we’re gonna do a quick lightning round question. We just came out of the Dairy Forum. We had many, many conversations with a lot of different people. What is the one thing happening in the dairy market right now that we think people are overlooking? Josh, I’m gonna start with you. Josh White: The reshaping of how milk trades across the country. I’m certainly not in the best position versus our milk team to address that, but the changes in where we can process milk, how we can process milk, and who’s demanding the milk is reshaping how things move. And I think that’s gonna test some of our experience and historical expectations for how a market responds to some of the signals we’re seeing now. I mean, let’s be real clear. Over the past 24 months, we’ve been surprised as a [00:20:00] dairy industry by two major things. It was not that long ago that you couldn’t get enough fat. The dairymen responded and it surprised the market, I think, to a point where now we’re expecting to be a fat exporter for a while. On the other side, if we go back, not even 60 days ago, the argument was will nonfat break a dollar? Or not. And today, we’re talking about it being a very firm market and citing a bunch of reasons why that happened. And the market, I believe, was surprised by that. So, if you’re a buyer out there, don’t assume that these markets can’t change and change fast. Definitely make sure you’re preparing yourselves for that because we just went through multiple years where there was almost no risk of getting access to nonfat supply, and we’re getting phone calls now where people need coverage right now and are having difficulties doing so. Ted Jacoby III: Thanks Josh. Mike, how about you? What’s something that nobody’s talking about right now that we probably should be paying attention to? Mike Brown: I think from the standpoint of the cheesemaker and that cost of those [00:21:00] protein solids is a three four spread flipping significantly. We’re $2 the other way again now. That cost of fortification has gone up a lot. Even with a $12 WPI market. That’s a big number to work with. And I think just in general, the growth in demand, whether it’s ultra filtered protein, fluid products, or the new cheese capacity we underestimated how that would hit the supply of nonfat dry milk, and we’re now living that. Ted Jacoby III: Excellent. Thanks Mike. Diego, how about you? Diego Carvallo: I have two things. One is the dollar weakness is something I haven’t heard a lot of people talking about and how that influences the prices for all commodities. And the second one is, I think a lot of people might be overlooking Mexican milk production. Ted Jacoby III: Up or down. Is it good or bad? Diego Carvallo: From informal reports, it could be strongly up. Ted Jacoby III: Okay. That would not be good for nonfat prices, would it? Diego Carvallo: Correct. Yep. Ted Jacoby III: Jake, how about you? Jacob Menge: I’ll go with just the upending of all kinds of long held assumptions. If you’ve got calculators you’ve been [00:22:00] using, dairy market calculators, between the milk price formula changes between dollar weakness changing between us flipping to be a fat exporter, throw it all out. There are just so many of these, probably long held assumptions, those kind of things that people that have been in the industry a while probably have like, “Well, my gut tells me this.” Question your gut. That’s my go-to train of thought moving forward. Ted Jacoby III: I think that’s a good one. And I will say, I think people are underestimating what this whole breeding to beef thing going on with the dairy farmer is doing to their decision-making process when it comes to killing cows. Everybody’s talking about how low the price is. Everybody’s wondering when this price will recover. And I keep asking myself, if every time a beef cow is born, you’re selling that cow for over a thousand dollars, why would you wanna get rid of that womb? ’cause that womb seems to be making you a lot of money. To all of our listeners out there, thank you so much for joining us this week, and we look forward to talking to you soon. Take care out there.

In this episode of Mazi's World, we sit down with the illustrious producer Mikey Strange. We explore the making of his Black Friday album release, The Gang's All Here, and how he curated a lineup featuring underground legends like Mr. MFkin' esquire and Daniel Son. Mikey breaks down the evolution from Fruity Loops to the MPC, his "minimalist" approach to drumless beats, and why he's always looking for the weird, off-the-wall samples that define his sound. Roll It!

Small business cash flow solutions: Tedd Huff, CEO of fintech advisory firm Voalyre and host of Fintech Confidential, interviews Receives' Founder & CEO Ariel Blum and Lithics' Co-Founder & CEO Bo Jiang on earned revenue access for 34M American businesses. How fintech infrastructure provides instant access to sales revenue without loans, solving payment delays and working capital challenges.Legacy banking systems force business owners to wait days or weeks for funds from completed sales, creating cash flow crises that lead 82% of small businesses to struggle with basic operations. Modern fintech companies are solving this through real-time access to earned revenue, flexible payment infrastructure, and strategic partnerships that eliminate artificial delays built into outdated financial systems.This episode of Fintech Confidential, recorded live from the Money Pot at Money 2020 in Las Vegas, breaks down how small businesses can access working capital faster, why traditional lending models fail Main Street America, and what partnerships between fintech innovators actually look like when building compliant, scalable solutions.TAKEAWAYS1️⃣ Pick partners, not vendors.Look for teams that treat your success as their own.2️⃣ Build in parallel, not sequence.Run development and compliance at the same time to cut launch timelines.3️⃣ Get the full customer picture.Visibility into earnings, accounts, and spending drives smarter decisions.4️⃣ Test options before you scale.Come to partners with presets already tested to speed approvals.5️⃣ Prepare for what you cannot see.Stay flexible enough to respond when something unexpected hits.LINKSAriel Blum | Founder and CEO of ReceiveLinkedIn: https://www.linkedin.com/in/arielblum/Bo Jiang | Co-founder and CEO of LithicLinkedIn: https://www.linkedin.com/in/bolingReceiveWebsite: https://www.nowreceive.com/LinkedIn: https://www.linkedin.com/company/nowreceiveLithicWebsite: https://www.lithic.comLinkedIn: https://www.linkedin.com/company/lithicFintech ConfidentialPodcast: https://fintechconfidential.com/listenNotifications: https://fintechconfidential.com/accessLinkedIn: https://www.linkedin.com/company/fintechconfidentialX: https://x.com/FTconfidentialInstagram: https://www.instagram.com/fintechconfidentialFacebook: https://www.facebook.com/fintechconfidentialSUPPORTERSUnder.io – Digitize your PDFs for applications and underwriting. Get started free: https://under.io/ftcDefense (Dfns) - Provides wallets as a service that's API first, multi-chain by design, and secured with MPC fintechconfidential.com/dfsHawk AI – Real-time payment screening, ML transaction monitoring, and dynamic risk rating for fraud prevention: https://gethawkai.comABOUTAriel Blum is the Founder and CEO of Receive. He previously held leadership roles at American Express, Green Dot, and Melio. He built Receive as the first earned revenue access platform for small businesses, helping them unlock cash they have already earned without borrowing.Bo Jiang is the Co-founder and CEO of Lithic. He and his co-founders started building together at age 14 and later...

Fourth Sunday after EpiphanyYouth SundayFebruary 1, 2026Worship Service includes:Scripture Readings: Psalm 27:1, 4-9 & Matthew 4:12-22Sermon: given by the youth of MPCClick here for Worship Bulletin - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -Welcome to Morrisville Presbyterian Church.No matter who you are or where you are on your journey of Faith,you are invited to MPC.Education Hour:Contact Pastor Alex Lester-Abdalla at alexlester-abdalla@mpcusa.org Worship Service:In-Person and Livestream begins at 10:30 a.m. each Sunday.Morrisville Presbyterian Church771 N Pennsylvania AveMorrisville, Pennsylvania 19067(215) 295-4191 Website: https://www.mpcusa.org Support the show

with @alive_eth @rhacketta16z crypto General Partner Ali Yahya explains why privacy — not performance — will determine the long-term winners in crypto, and how it creates powerful network effects. In conversation with a16z crypto show host Robert Hackett, Ali lays out how privacy creates lock-in and winner-take-most dynamics — without sacrificing decentralization. They also dive into the technologies making privacy possible today, from zero-knowledge proofs to trusted execution environments, and why financial use cases will drive mainstream adoption first.They cover:Why blockspace is becoming a commodityWhy users tolerate surveillance in social media—but not in financeHow anonymity sets work and why secrets are hard to migrateThe real trade-offs between privacy, composability, and decentralizationThe four privacy technologies shaping the next generation of blockchainsHighlights:00:00 — Introduction01:41 — Blockspace is becoming commoditized03:11 — Privacy as lock-in: why secrets are harder to move than assets06:01 — Do people actually care about privacy?08:51 — Beyond finance: social, gaming, and private onchain apps11:55 — Privacy zones, anonymity sets, and network effects18:46 — Winner-take-most dynamics, explained20:22 — What it means for crypto's decentralization ethos23:06 — Is privacy lock-in different from web2 lock-in?28:31 — The privacy tech stack: ZK, MPC, TEEs, and FHE32:13 — What this means for builders and investors33:18 — Future considerations: Quantum computing and AIFollow a16z crypto for more...X: https://x.com/a16zcryptoLinkedIn: https://www.linkedin.com/showcase/a16zcrypto/posts/Spotify: https://open.spotify.com/show/7pMZvsNXEnb0CYcPiDQywEApple Podcasts: https://podcasts.apple.com/us/podcast/web3-with-a16z-crypto/id1622312549Youtube: https://www.youtube.com/@a16zcrypto

Stephen Grootes speaks to Patrick Buthelezi. Economist at Sanlam Investments about the South African Reserve Bank’s decision to hold interest rates, as it navigates slowing inflation, weak investment, and rising costs in a fragile economic environment. The Money Show is a podcast hosted by well-known journalist and radio presenter, Stephen Grootes. He explores the latest economic trends, business developments, investment opportunities, and personal finance strategies. Each episode features engaging conversations with top newsmakers, industry experts, financial advisors, entrepreneurs, and politicians, offering you thought-provoking insights to navigate the ever-changing financial landscape.    Thank you for listening to a podcast from The Money Show Listen live Primedia+ weekdays from 18:00 and 20:00 (SA Time) to The Money Show with Stephen Grootes broadcast on 702 https://buff.ly/gk3y0Kj and CapeTalk https://buff.ly/NnFM3Nk For more from the show, go to https://buff.ly/7QpH0jY or find all the catch-up podcasts here https://buff.ly/PlhvUVe Subscribe to The Money Show Daily Newsletter and the Weekly Business Wrap here https://buff.ly/v5mfetc The Money Show is brought to you by Absa     Follow us on social media   702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/CapeTalk 702 on YouTube: https://www.youtube.com/@radio702   CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/Radio702 CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Tedd Huff, CEO of fintech advisory firm Voalyre and host of Fintech Confidential, sits down with Fintech Confidential CI, Robert Musiala, Partner at Baker Hostetler and co-leader of their Web3 and Digital Assets team, to break down what made 2025 the most consequential year in crypto regulation. The SEC reversed course, the Genius Act passed at lightning speed, and stablecoins exploded from $205 billion to $308 billion in market cap. This is the month-by-month breakdown of how regulatory clarity supercharged the entire industry.The SEC declared most crypto assets are not securities, dismantling years of legal uncertainty. Banks got the green light to offer crypto custody and exchange services. Circle's IPO validated stablecoins as core financial infrastructure. The Genius Act created the first federal stablecoin framework while banning yield payments and imposing strict reserve requirements. NFTs gained legal clarity, DeFi got legitimized, and crypto-native firms started filing for bank charters. If you're building in crypto, investing in blockchain, or trying to understand where regulation is headed in 2026, this breaks down the exact moves that matter.TAKEAWAYS:1️⃣ Genius Act created federal stablecoin operating rules2️⃣ Stables finally legal under federal framework3️⃣ IRS solves crypto tax confusion overnight4️⃣ Stablecoin yield payments now completely banned5️⃣ SEC stops lawsuits, issues guidance insteadLINKS:Guest: Robert MusialaLinkedIn: https://www.linkedin.com/in/robert-musiala/Baker Hostetler: https://www.bakerlaw.com/people/robert-musialaBlockchain Monitor: https://www.blockchainmonitor.com/Company: Baker HostetlerWebsite: https://www.bakerlaw.com/Web3 & Digital Assets: https://www.bakerlaw.com/practices/web3-digital-assetsFintech ConfidentialPodcast: https://fintechconfidential.com/listenNotifications: https://fintechconfidential.com/accessLinkedIn: https://www.linkedin.com/company/fintechconfidentialX: https://x.com/FTconfidentialSUPPORTERS:DFNS: Wallets as a service, API first, multi-chain, secured with MPC across 50+ blockchains - fintechconfidential.com/dfnsSkyflow: Zero trust data privacy vault for PCI, CCPA, GDPR, SOC 2 compliance - skyflowsecure.comHawk: AI tools for real-time payment screening and fraud prevention - gethawkai.comABOUT:Robert Musiala is Partner and co-leader of Baker Hostetler's Web3 and Digital Assets team, providing weekly analysis on the Blockchain Monitor blog. Baker Hostetler is a leading U.S. law firm with over 900 attorneys serving blockchain clients from startups to Fortune 500 companies.Tedd Huff is the Founder of Voalyre and Diamond D3, professional services consulting firms focused on global payments and marketing. He is also video podcast host and executive producer on the Fintech Confidential network. Over the past 25+ years, he has contributed to FinTech startups as an Advisory Board Member, Co-Founder, and Chief Experience Officer, providing strategic and tactical direction for global companies, focusing on growth while delivering process improvements and user experience-driven value to simplify the complexity of payments.CHAPTERS:00:00 Episode Highlights02:08 Dfns: Wallets as a Service (sponsor)04:01 2025 Regulatory Changes and Market Impact04:43 January: SEC's Tone Shift and Market...

Tedd Huff, CEO of fintech advisory firm Voalyre, sits down with Geetha Panchapakesan, Founder and CEO of Tesser, to explore how stablecoins are changing cross-border payments for enterprises tired of slow, expensive banking methods. Recorded live at Money 2020, this conversation cuts through the noise to address real pain points that treasury managers and CFOs face when moving money across borders.Traditional payment systems force companies to pre-fund accounts in multiple countries, tying up capital that earns nothing while transactions crawl through correspondent banks over days or weeks. Stablecoins offer instant settlement without pre-funding requirements, giving businesses real-time visibility into every transaction. The conversation covers practical adoption strategies, including how to test one payment corridor before scaling, and addresses regulatory clarity emerging from frameworks like the Genius Act. Geetha shares why remittance firms and cross-border payment companies are seeing immediate efficiency gains, and delivers actionable advice on calculating idle capital costs, measuring time savings, and leveraging blockchain traceability for compliance.TAKEAWAYS:1️⃣ Companies handling money transfers across challenging payment corridors are seeing the biggest wins right now with instant payouts.2️⃣ Stablecoin transactions can be checked in real time so you always know exactly where your payment stands.3️⃣ Calculate all the money sitting in foreign accounts earning zero interest; that capital could be deployed elsewhere.4️⃣ Track exact time savings and cost reductions from your test corridor before expanding to broader implementation.5️⃣ Every blockchain transaction creates a permanent record showing exactly where funds moved and when.LINKS:Guest - Geetha Panchapakesan: https://www.linkedin.com/in/geethapanchapakesanCompany - Tesser: https://www.linkedin.com/company/tesser | https://x.com/tesser_xyzFintech Confidential:Youtube: https://youtube.com/@fintechconfidentialPodcast: https://fintechconfidential.com/listenNewsletter: https://fintechconfidential.com/accessLinkedIn: https://www.linkedin.com/company/fintechconfidentialX: https://x.com/FTconfidentialSUPPORTERS:Dfns: Wallets as a service with API-first, multi-chain design secured with MPC; powers crypto payments across 50+ networks. https://dfns.coSkyflow: Zero-trust data privacy vaults as an API to collect, secure, and tokenize personal information while keeping compliance and usability. https://skyflow.comHawk AI: Real-time screening, ML monitoring, and dynamic customer risk ratings to strengthen fraud and financial-crime prevention. https://hawk.aiABOUT:Geetha Panchapakesan is Founder and CEO of Tesser, a payments platform enabling banks, MSBs, and PSPs to make and receive stablecoin payments with the same ease as traditional payment rails. She brings 18+ years of experience leading product and strategy at MoneyGram, Visa Direct, and Circle.Tesser is a New York-based fintech company building stablecoin-based payments infrastructure that enables licensed financial institutions to move money across borders instantly and compliantly. The platform integrates stablecoin payment rails into existing financial systems in under a month, reducing cross-border settlement times from weeks to hours and cutting costs by up to 95%.Tedd Huff is Founder of Voalyre, a professional services and advisory firm focused on global payments and banking. He is also a video podcast host and executive producer on the Fintech Confidential network. Over the past 25+ years, he has contributed to fintech startups as an Advisory Board Member, Co-Founder, and Chief Experience Officer, providing strategic and tactical direction for Global Payments OpenEdge, Heartland Payments, Nuvei, and TSYS, among others, focusing on growth...

Second Sunday after EpiphanyJanuary 18, 2026Worship Service includes:Scripture Readings: selections from Psalm 16 & Psalm 90Sermon: Certainty in an Uncertain World given by Rev. Dr. Tom KortClick here for Worship Bulletin - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -Welcome to Morrisville Presbyterian Church.No matter who you are or where you are on your journey of Faith,you are invited to MPC.Education Hour:Contact Pastor Alex Lester-Abdalla at alexlester-abdalla@mpcusa.net Worship Service:In-Person and Livestream begins at 10:30 a.m. each Sunday.Morrisville Presbyterian Church771 N Pennsylvania AveMorrisville, Pennsylvania 19067(215) 295-4191 Website: https://www.mpcusa.org Support the show

===== MDJ Script/ Top Stories for January 16th Publish Date:  January 16th    Commercial: From the BG AD Group Studio, Welcome to the Marietta Daily Journal Podcast.    Today is Friday, January 16th and Happy Birthday to Albert Pujols I’m Keith Ippolito and here are the stories Cobb is talking about, presented by Times Journal 50th Annual Kennesaw/Big Shanty Festival Community holds out hope for Ted's Montana Grill on Marietta Square Cobb advances 2028 SPLOST, sets community meetings Plus, Leah McGrath from Ingles Markets on raw milk All of this and more is coming up on the Marietta Daily Journal Podcast, and if you are looking for community news, we encourage you to listen and subscribe!  BREAK: INGLES 6 STORY 1: 50th Annual Kennesaw/Big Shanty Festival  Mark your calendars—April 18 and 19 is the 50th Annual Kennesaw/Big Shanty Festival, brought to you by Superior Plumbing. It’s all happening in downtown Kennesaw, with hours from 10 a.m. to 6 p.m. Saturday and noon to 5 p.m. Sunday. What’s in store? Over 250 arts and crafts booths, fair food galore, a beer garden, kids’ activities, and live acoustic music in the food court all weekend. Don’t miss the Georgia Grown Member Village, showcasing local goods from across the state. Scott Thompson of Brother Mojo will play at the 1885 Grill food court, while the United Bankshares Amphitheater and Main Street’s entertainment stage will feature local dance groups, school choirs, and more. Admission’s free, and parking’s available at Adams Park, Kennesaw First Baptist, and Swift-Cantrell Park, with shuttles running from Swift-Cantrell. Questions? Call 770-423-1330 or email missy@jrmmanagement.com. STORY 2: Community holds out hope for Ted's Montana Grill on Marietta Square  So, Ted’s Montana Grill is out. The long-vacant lot at 77 North Park Square stays empty, and the bison burgers? Not happening—at least for now. CEO George McKerrow, a Cobb local, said the decision came after a wave of public backlash. “In 50 years in this business, I’ve never seen this kind of vitriol,” he said. But here’s the twist: the tide on social media had actually shifted. By the time Ted’s pulled out, most comments were supportive. Even Mayor Steve “Thunder” Tumlin invited McKerrow to walk the Square and reconsider. The lot’s been an eyesore since 2010, and Councilman Johnny Walker, who’s been pushing for something—anything—to fill the space, is frustrated. “If Ted’s doesn’t come back, it could be years before anyone else steps up,” he said. The $5 million project was ready to go: a 4,311-square-foot building designed to match the Square’s historic charm. But now? It’s back to square one. STORY 3: Cobb advances 2028 SPLOST, sets community meetings  Cobb County’s 2028 SPLOST plan is officially in motion. On Tuesday, commissioners gave a unanimous thumbs-up to a preliminary list of projects, kicking off months of public input. What’s on the table? Everything from new fire stations and libraries to pedestrian safety upgrades and a $30 million aquatic center. The total? A hefty $790 million. Chair Lisa Cupid called it a balancing act: “Every dollar has a constituency. We need projects that move the county forward but also maintain the basics—roads, public safety, services.” Nine community meetings are set through March, giving residents a chance to weigh in before the final vote in April. We have opportunities for sponsors to get great engagement on these shows. Call 770.799.6810 for more info.  We’ll be right back. Break: INGLES 6 STORY 4: Addison Elementary School principal charged with DUI  Addison Elementary Principal Jill Spiva was arrested Thursday for DUI after a crash near the school, according to Cobb County Police. The wreck happened around 4:45 p.m. at Ebenezer and Sandy Plains roads, just minutes from Addison. Officers said Spiva appeared intoxicated and was at fault for the crash. A half-empty bottle of Smirnoff vodka was reportedly found in her car, per WSB-TV. Spiva refused sobriety and blood tests, prompting a judge to issue a warrant for a blood draw. She’s facing charges of DUI, open container, and failure to maintain lane. The district acknowledged the incident but declined to comment on her status. STORY 5: Mount Paran Christian enter apparel agreement with Nike and BSN Sports Mount Paran Christian School just announced a big win for its athletics program—a multi-year partnership with Nike and BSN SPORTS. Translation? Top-tier gear and branded apparel for student-athletes, coaches, and the entire MPC sports community. Nike will now be the official provider of athletic apparel and equipment, while BSN SPORTS steps in as the school’s brand distributor. “This partnership is huge,” said Athletic Director Mike Walker. “It’s about giving our athletes the best—gear that matches their heart and hustle.” The deal also lowers costs for families, sharpens team branding, and fuels MPC’s mission to compete at a championship level. FALCONS: The Atlanta Falcons officially introduced Matt Ryan as their new president of football on Tuesday, and honestly, it feels like a full-circle moment. At the press conference in Flowery Branch, Ryan—who spent 14 seasons as the face of the franchise—spoke about his “unfinished business” with the team. “Since I was drafted, my mission’s been the same: help this organization win championships. We came close, had some success, but I believe we’ll get there,” he said. After retiring and working as a CBS Sports analyst, Ryan said he wasn’t looking for a new job—unless it was with the Falcons. Now, he’ll report directly to owner Arthur Blank, focusing on hiring a head coach and GM who share a unified vision. I'm Keith Ippolito and that’s your MDJ Sports Minute. And now here is Leah McGrath from Ingles Markets on raw milk We’ll have closing comments after this. Break: INGLES 6 Signoff-   Thanks again for hanging out with us on today’s Marietta Daily Journal Podcast. If you enjoy these shows, we encourage you to check out our other offerings, like the Cherokee Tribune Ledger Podcast, the Marietta Daily Journal, or the Community Podcast for Rockdale Newton and Morgan Counties. Read more about all our stories and get other great content at mdjonline.com Did you know over 50% of Americans listen to podcasts weekly? Giving you important news about our community and telling great stories are what we do. Make sure you join us for our next episode and be sure to share this podcast on social media with your friends and family. Add us to your Alexa Flash Briefing or your Google Home Briefing and be sure to like, follow, and subscribe wherever you get your podcasts. Produced by the BG Podcast Network Show Sponsors: www.ingles-markets.com See omnystudio.com/listener for privacy information.

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.

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

Une élection présidentielle se tient en Centrafrique le 28 décembre prochain. Le président sortant, Faustin-Archange Touadera, est candidat pour un troisième mandat, mais il va affronter notamment un poids lourd de l'opposition, l'ancien Premier ministre Anicet-Georges Dologuélé, qui l'avait mis en ballotage en décembre 2015, un expert des questions économiques et financières. Quel est son programme pour sortir les Centrafricains de la pauvreté ? En ligne de Bangui, le candidat Dologuélé, qui dirige l'Union pour le Renouveau Centrafricain, répond aux questions de Christophe Boisbouvier. RFI : Anicet-Georges Dologuélé si vous êtes élu, quelles seront vos deux priorités ? Anicet-Georges Dologuélé : La première chose, c'est qu'il faut apaiser le climat politique qui est très lourd. Redonner confiance aux Centrafricains d'abord en eux-mêmes et ensuite vis-à-vis des institutions républicaines de l'administration publique. Parce que la neutralité de l'administration et des institutions commence à devenir un lointain souvenir. Ensuite, la deuxième chose, c'est de construire une véritable économie en prenant des mesures pour inciter le secteur privé national comme étranger, parce que sans secteur privé, ça restera un pays très pauvre et nous recommencerons avec les mêmes problèmes, comme nous le faisons depuis des décennies. Je vois par exemple Monsieur Touadéra qui est au pouvoir depuis maintenant dix ans. Il y a des centaines d'hommes d'affaires qui sont venus à Bangui, aucun ne s'est installé parce que la seule chose qu'on fait, c'est qu'on les rackette. Il est grand temps de respecter les investisseurs qui viennent, à travers la justice, à travers les règles, et puis de faire en sorte qu'ils gagnent de l'argent et que le Centrafricain gagne, et que les populations aussi se retrouvent à l'aise.  Vous critiquez beaucoup le bilan du président sortant. Mais il y a cinq ans, lors de la dernière présidentielle, plus de la moitié du territoire était sous le contrôle des rebelles. Aujourd'hui, ce n'est plus le cas. Est-ce que Faustin-Archange Touadéra n'a pas ramené la paix dans votre pays ? Dans un pays où il y a 14 000 casques bleus, où il y a plus de 3 000 forces spéciales alliées, c'est normal. Et puis, en face, vous avez des groupes armés qui finalement ont des revendications très floues et qui se sont plus transformés en groupes qui s'intéressent aux ressources naturelles qu'aux questions politiques. Donc, ça n'a pas été compliqué d'en venir à bout.  Oui, mais tout de même, ces accords qui ont été signés entre le pouvoir centrafricain et les mouvements rebelles, comme les 3R, comme l'UPC et tout récemment le MPC, est-ce que ce n'est pas à mettre à l'actif du président Touadéra ?  Nous verrons pendant les élections si ces accords ont été efficaces, parce que ces groupes armés comme les 3R n'ont été que très peu démobilisés. Moi, je suis de la région du Nord-Ouest du pays. Il y a encore beaucoup d'hommes en armes qui circulent, qui effraient les populations. J'espère que les accords, c'est effectivement pour la paix et non pas pour empêcher que des candidats comme moi fassent campagne dans des régions très peuplées comme le Nord-Ouest, qui représente mon bastion électoral.  Depuis le départ des militaires français, ce sont les militaires russes qui occupent une très grande place dans votre pays. Si vous êtes élu, est-ce que vous leur demanderez de rester ou de partir ? Je ne pense pas qu'ils occupent une grande place. Nous avons des relations naturellement avec la Fédération de Russie, mais ce n'est pas une raison pour dire que Wagner est un groupe composé de soldats russes. Et donc, moi, les relations avec la Russie, je suis demandeur. Je suis preneur. La sécurité avec l'armée des pays amis, quels qu'ils soient, je suis d'accord. La sécurité avec des mercenaires, c'est à discuter.  Vous n'êtes pas satisfait de ce que font les hommes de Wagner aujourd'hui dans votre pays, c'est ça ?  Aucun Centrafricain n'est satisfait de la brutalité. Aucun Centrafricain ne se satisfait du fait que des richesses sortent du pays sans 1 centime pour le Trésor.  Et si les hommes de Wagner sont remplacés par des hommes d'Africa Corps, la nouvelle unité officielle de la Russie en Afrique, que diriez-vous ? Eh bien, je ne suis pas encore au pouvoir. Quand j'y serai, je discuterai avec la Fédération de Russie. On trouvera des solutions mieux adaptées.  Craignez-vous la fraude ? Le 28 décembre, est ce que vous êtes prêt à unir vos forces avec celles de l'ancien Premier ministre Henri-Marie Dondra pour surveiller tous les bureaux de vote du pays le jour du scrutin ? Ah oui, je suis prêt à unir mes forces avec tous les démocrates, candidats comme Henri-Marie Dondra ou non candidats, pour faire un bloc et empêcher que Monsieur Touadéra vole encore les élections pour rester sept ans à la tête du pays.  Et si Faustin-Archange Touadéra est mis en ballotage par Henri-Marie Dondra ou par vous-même, est ce que vous envisagez un accord de désistement entre Dondra et vous pour le deuxième tour ?  Il faut que Monsieur Touadéra, après dix ans de pouvoir, puisse prendre sa retraite et avoir une vie paisible d'ancien chef d'État. Et si nous conjuguons nos efforts pour y arriver, c'est une excellente chose pour tous les Centrafricains. À lire aussiCentrafrique: le président Faustin-Archange Touadéra défend son bilan   À lire aussiCentrafrique: l'opposant Henri-Marie Dondra envisage de «reconcilier le pays et lutter contre la pauvreté»

Continuing from the final mini-comic of the original vintage toyline, Tyler crafts an original story to give you an introduction to He-Ro and the Powers of Grayskull! Nathan rewatched the first three Indiana Jones movies...did have finally come around to liking Temple of Doom? Christmas movies, old school wrestling and so much more in this jam packed episode of MPC!

Today's guest is the producer behind some of the biggest songs of the last 15 years — from “Wrecking Ball,” “Timber,” and “Dark Horse” to early records with The Weeknd and Britney Spears.From teaching himself production on cracked software and vinyl turntables… to going on a run of genre-defining hits.And the writer is… Cirkut!In this episode, he opens up about his early grind, the moment Britney cut his beat, his first sessions in LA, working alongside Max Martin and Dr. Luke, and the mindset that helped him go from unknown kid with an MPC to one of the most important producers in modern pop.A special thank you to our sponsors...Our lead sponsor, NMPA aka the National Music Publisher's Association. Your support means the world to us!And @splice -- the best sample library on the market, period.00:00 — Intro: Who is Cirkut?00:04:37 — Early music influences: hip-hop, DJ culture00:05:49 — Discovering DJ gear & beat manipulation00:07:55 — First exposure to FruityLoops & early production00:10:24 — DJ'ing pep rallies with vinyl00:12:36 — Applying early skills later for Lady Gaga00:14:14 — Skipping audio classes to make beats00:16:46 — Early Drake encounter in Toronto00:18:40 — How the name “Cirkut” was born00:21:35 — How a CD of his beats got to Britney Spears00:22:10 — First big cut: Britney's “Papi”00:23:01 — Discovering electronic music & the blog era00:23:49 — Learning from Masterkraft (the MySpace era)00:33:00 — Working with The Weeknd on “High For This”00:33:57 — Recognizing Abel's early greatness00:35:06 — Moving to LA & hustling through the rat race00:38:49 — What finally got him out of the rat race00:39:33 — The call from Dr. Luke00:41:11 — The Flo Rida / Levels / Good Feeling near-miss00:42:37 — Losing a big cut overnight00:43:19 — When the hits start stacking: “Where Have You Been,” “Wrecking Ball,” “Timber”00:44:48 — The thing he brought that cut through the noise00:47:18 — What it's like creating with Max Martin00:49:36 — Winning Producer of the Year (Junos)00:50:17 — When Cirkut realized he belonged at the top00:52:04 — Why his ego is different00:53:15 — His quiet superpower in the roomHosted by Ross GolanProduced by Joe London and Jad SaadWatercolor by Michael White Hosted on Acast. See acast.com/privacy for more information.

Ethereum is transparent by design, and that's a problem if you don't want your entire financial life on display. Rand Hindi, co-founder of Zama, joins us to explain how fully homomorphic encryption (FHE) can turn Ethereum into an encrypted, confidential blockchain where contracts stay composable and UX feels exactly the same. We get into why blockchains were public in the first place, why “anonymous addresses” were never enough, how FHE compares to ZK and MPC, and what a world of private DeFi, encrypted stablecoins, and on-chain “digital immortality” could look like.  ------

In dieser Sonntags-Sonderfolge geht es in Tag 2 der AAA-Pitch-Folgen. Auch heute kommen sie zu uns, die Chefs der großen und kleinen deutschen Konzerne - um zu erklären, warum ihre Aktien so attraktiv sind. Doch zuerst verrät ein Freund dieses Podcasts uns und Euch die Geheimnisse solcher Treffen. Welche Fragen die Investment-Profis stellen und wie sie die Antworten der CEOs entlarven. Zuerst ist dann der Primus dran und erklärt die spektakuläre 27.000-Euro-Offerte. Danach kommt unser heimlicher Superstar, der Unternehmer mit dem perfekten Prompt. Und zum Schluss folgt der Pivot-Profi. Mal sehen, ob er Euch überzeugt. Auf ein Gespräch mit Roger Peters folgen die Pitches von Deutsche Börse, Laiqon und MPC. Neuer Instagram-Auftritt von AAA: https://www.instagram.com/alles_auf_aktien/ Die aktuelle "Alles auf Aktien"-Umfrage findet Ihr unter: https://www.umfrageonline.com/c/mh9uebwm Wir freuen uns an Feedback über aaa@welt.de. Noch mehr "Alles auf Aktien" findet Ihr bei WELTplus und Apple Podcasts – inklusive aller Artikel der Hosts und AAA-Newsletter.[ Hier bei WELT.](https://www.welt.de/podcasts/alles-auf-aktien/plus247399208/Boersen-Podcast-AAA-Bonus-Folgen-Jede-Woche-noch-mehr-Antworten-auf-Eure-Boersen-Fragen.html.) Disclaimer: Die im Podcast besprochenen Aktien und Fonds stellen keine spezifischen Kauf- oder Anlage-Empfehlungen dar. Die Moderatoren und der Verlag haften nicht für etwaige Verluste, die aufgrund der Umsetzung der Gedanken oder Ideen entstehen. Hörtipps: Für alle, die noch mehr wissen wollen: Holger Zschäpitz könnt Ihr jede Woche im Finanz- und Wirtschaftspodcast "Deffner&Zschäpitz" hören. +++ Werbung +++ Du möchtest mehr über unsere Werbepartner erfahren? [**Hier findest du alle Infos & Rabatte!**](https://linktr.ee/alles_auf_aktien) Impressum: https://www.welt.de/services/article7893735/Impressum.html Datenschutz: https://www.welt.de/services/article157550705/Datenschutzerklaerung-WELT-DIGITAL.html

SummaryThe conversation delves into the complexities of Bitcoin custody, focusing on the distinctions between cold and hot storage, the implications of multi-party computation (MPC), and the evolving landscape of corporate custody solutions. It highlights the trade-offs between security and accessibility, the importance of cryptographic controls, and the innovative potential of Bitcoin's programmability. The discussion emphasizes the need for businesses to understand these dynamics to effectively manage their Bitcoin assets.TakeawaysCold storage offers the highest level of security but comes with operational costs.MPC can be used in both cold and hot environments, providing flexibility.Corporate clients need to educate themselves on the trade-offs of custody solutions.The spectrum of custody solutions ranges from self-custody to fully managed services.Cryptographic security is becoming more accepted in corporate culture.MPC allows for proactive security measures that raise the cost for attackers.The programmability of Bitcoin enables unique security and operational strategies.Multi-sig can be enhanced with MPC for better security and privacy.The risk of internal theft decreases with multiple custodians involved.Understanding the political implications of Bitcoin custody is crucial for businesses.Chapters00:00 Bitcoin Custody and Treasury Summit00:41 Institutional Custody: Definitions and Concepts01:39 Cold vs. Hot Storage: Trade-offs04:23 Operationalizing Keys in Bitcoin Custody09:25 The Spectrum of Custody Solutions16:44 The Political Perspective of Bitcoin Custody19:29 Advanced Techniques in Bitcoin Security27:06 bp-introoutro_v2.mp4

Jordi Visser is a macro investor with over 30 years of Wall Street experience. He also writes a Substack called “VisserLabs” and puts out investing YouTube videos. In this conversation, we discuss Bitcoin's “IPO moment” — why investors are feeling disappointed, what's really happening beneath the surface, and how these dynamics could reshape portfolios in the months ahead.  Jordi also shares his perspective on Tesla, artificial intelligence, and the shifting political landscape — explaining how the New York City mayor race and overall market sentiment could influence the next phase of global investing.======================Check out my NEW show for daily bite-sized breakdowns of the biggest stories in finance, technology, and politics: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://pompdesk.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠======================This episode is brought to you by Figure (https://figuremarkets.co/pomp), the platform to Earn and Borrow. Need liquidity without selling your crypto? Figure offers Crypto-Backed Loans, allowing you to borrow against your Bitcoin, Ethereum, & SOL with 12-month terms and no prepayment penalties. They have the lowest rates in the industry at 8.91%, allowing you to access instant cash or buy more Bitcoin without triggering a tax event. Your BTC collateral is protected by decentralized MPC custody. You can always see your BTC ownership in your FM account and verify holdings in your personal BTC vault on chain. Unlock your crypto's potential today. Visit their app to apply (https://figuremarkets.co/pomp) for a Crypto Backed Loan (https://figuremarkets.co/pomp) today! Figure Lending LLC dba Figure. Equal Opportunity Lender. NMLS 1717824. Terms and conditions apply. Visit figure.com for more information. Figure Markets Credit LLC. 650 S. Tryon Street, 8th Floor, Charlotte, NC 28202. (888) 926-6259. NMLS ID 2559612. Terms and conditions apply.======================As markets shift, headlines break, and interest rates swing, one thing stays true — opportunity is everywhere. At Arch Public, we help you do more than just buy and hold. Yes, our dynamic accumulation algorithms are built for long-term investors… but where we really shine? Our arbitrage algos — designed to farm volatility and turbocharge your core positions. The best part of Arch Public's products is they are free! Yes, you heard that right, try Arch Public for free! Take advantage of wild moves in assets like $SOL, $SUI, and $DOGE, and use them to stack more Bitcoin — completely hands-free. Arch Public is already a preferred partner with Coinbase, Kraken, Gemini, and Robinhood, and our team is here to help you build smarter in any market. Visit Arch Public today, at https://www.archpublic.com, your portfolio will thank you.======================DeFi Development Corp. (Nasdaq: DFDV) is pioneering a new category in crypto investing with the first Solana-focused Digital Asset Treasury. DFDV offers public market exposure to Solana's growth, yield, and onchain innovation, offering investors a leveraged way to participate in a trillion-dollar opportunity. Learn more about why Solana and why DFDV at SolanaTo10K.com.======================Timestamps: 0:00 – Intro2:05 – Bitcoin's “IPO moment” and illiquid markets6:51 – How stablecoins and AI will impact bitcoin12:34 – AI stocks and the next phase18:22 – Jobs report, unemployment, and inequality20:40 – NYC mayor race & rise of socialism27:35 – Will Tesla buy Uber?31:18 – Inflation, wages, and the restaurant reset40:45 – Elon's trillion-dollar Tesla bet44:06 – “Make Your AI Bed” — adapting to the new era

Shehzan Maredia is the Founder of Lava, a company building financial tools for Bitcoin holders who want to enjoy life without selling their BTC. In this conversation, we discuss how wealthy Bitcoiners are using innovative lending and credit solutions to buy homes, cars, and experiences — all while keeping their Bitcoin. Shahzad shares real stories, insights, and the broader vision behind enabling financial freedom without liquidation.======================Check out my NEW show for daily bite-sized breakdowns of the biggest stories in finance, technology, and politics: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://pompdesk.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠======================This episode is brought to you by Figure (⁠⁠https://figuremarkets.co/pomp⁠⁠), the platform to Earn and Borrow. Need liquidity without selling your crypto? Figure offers Crypto-Backed Loans, allowing you to borrow against your Bitcoin, Ethereum, & SOL with 12-month terms and no prepayment penalties. They have the lowest rates in the industry at 8.91%, allowing you to access instant cash or buy more Bitcoin without triggering a tax event. Your BTC collateral is protected by decentralized MPC custody. You can always see your BTC ownership in your FM account and verify holdings in your personal BTC vault on chain. Unlock your crypto's potential today. Visit their app to apply (⁠⁠https://figuremarkets.co/pomp⁠⁠) for a Crypto Backed Loan (⁠⁠https://figuremarkets.co/pomp⁠⁠) today! Figure Lending LLC dba Figure. Equal Opportunity Lender. NMLS 1717824. Terms and conditions apply. Visit figure.com for more information. Figure Markets Credit LLC. 650 S. Tryon Street, 8th Floor, Charlotte, NC 28202. (888) 926-6259. NMLS ID 2559612. Terms and conditions apply.======================Simple Mining makes Bitcoin mining simple and accessible for everyone. We offer a premium white glove hosting service, helping you maximize the profitability of Bitcoin mining. For more information on Simple Mining or to get started mining Bitcoin, visit https://www.simplemining.io/======================Xapo Bank, the world's first fully licensed Bitcoin-enabled bank, offers military-grade security with an unmatched blend of physical and digital security, as well as pioneering regulatory oversight, so your funds are always protected. Beyond secure storage, they enable you to grow and use your Bitcoin. Earn daily interest in Bitcoin, spend with zero FX fees using a global card, and make instant payments via the Lightning Network for unrivalled access and convenience. Visit https://www.xapobank.com/pomp to join.======================Timestamps: 0:00 - Intro2:36 - Who are high-net-worth bitcoiners?8:24 – “Buy, borrow, die” wealth strategy12:35 – How Lava's bitcoin loan products work18:22 – Lava's new bitcoin line of credit19:22 - Real examples of users borrowing for homes and cars21:36 – How Lava makes money24:30 – Why Lava focuses only on Bitcoin26:15 – New bitcoin-backed credit card launch30:05 - The simplicity of bitcoin

Jordi Visser is a macro investor with over 30 years of Wall Street experience. He also writes a Substack called “VisserLabs” and puts out investing YouTube videos. In this conversation, we unpack the Fed's interest rate cuts, the U.S.–China trade dynamic, and what they signal for global markets. We also dive into the Bitcoin, AI, and tokenized assets — explaining how these forces, alongside Tesla's innovations, are shaping the next major investment cycle.======================Check out my NEW show for daily bite-sized breakdowns of the biggest stories in finance, technology, and politics: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://pompdesk.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠======================This episode is brought to you by Figure (⁠https://figuremarkets.co/pomp⁠), the platform to Earn and Borrow. Need liquidity without selling your crypto? Figure offers Crypto-Backed Loans, allowing you to borrow against your Bitcoin, Ethereum, & SOL with 12-month terms and no prepayment penalties. They have the lowest rates in the industry at 8.91%, allowing you to access instant cash or buy more Bitcoin without triggering a tax event. Your BTC collateral is protected by decentralized MPC custody. You can always see your BTC ownership in your FM account and verify holdings in your personal BTC vault on chain. Unlock your crypto's potential today. Visit their app to apply (⁠https://figuremarkets.co/pomp⁠) for a Crypto Backed Loan (⁠https://figuremarkets.co/pomp⁠) today! Figure Lending LLC dba Figure. Equal Opportunity Lender. NMLS 1717824. Terms and conditions apply. Visit figure.com for more information. Figure Markets Credit LLC. 650 S. Tryon Street, 8th Floor, Charlotte, NC 28202. (888) 926-6259. NMLS ID 2559612. Terms and conditions apply.======================In this episode, Pomp spotlights easyBitcoin.app—the app that pays you 1% extra on recurring buys, 2% annual bitcoin rewards, and 4.5% APY on USD. Download it now for iOS or Android at https://easybitcoin.onelink.me/F1zP/klc4v1p8 and start earning today. Your capital is at risk. Crypto markets are highly volatile. This content is informational and not financial advice.======================DeFi Development Corp. (Nasdaq: DFDV) is pioneering a new category in crypto investing with the first Solana-focused Digital Asset Treasury. DFDV offers public market exposure to Solana's growth, yield, and onchain innovation, offering investors a leveraged way to participate in a trillion-dollar opportunity. Learn more about why Solana and why DFDV at ⁠SolanaTo10K.com⁠.======================Timestamps: 0:00 – Intro2:08 – Fed rate cut and market reaction4:34 – US - China trade agreement and impact7:54 – How to navigate government shutdown, labor market, and AI22:03 – Generational divide, wealth gap, and rise of socialism in politics26:46 – Bitcoin sentiment and why investors are frustrated33:21 – Tokenization, stablecoins, and the future of payments38:40 – Token revolution and the merging of AI & crypto42:27 – Tesla, robo-taxis, and the future of self-driving cars

Jordi Visser is a macro investor with over 30 years of Wall Street experience. He also writes a Substack called “VisserLabs” and puts out investing YouTube videos. In this conversation, we cover Tesla's robo-taxis, inflation, interest rates, and the U.S.–China trade dynamic. Jordy also shares how he's positioning his portfolio, and what Bitcoin, gold, and market psychology reveal about where investors are headed next.======================Check out my NEW show for daily bite-sized breakdowns of the biggest stories in finance, technology, and politics: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://pompdesk.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠======================This episode is brought to you by Figure (https://figuremarkets.co/pomp), the platform to Earn and Borrow. Need liquidity without selling your crypto? Figure offers Crypto-Backed Loans, allowing you to borrow against your Bitcoin, Ethereum, & SOL with 12-month terms and no prepayment penalties. They have the lowest rates in the industry at 8.91%, allowing you to access instant cash or buy more Bitcoin without triggering a tax event. Your BTC collateral is protected by decentralized MPC custody. You can always see your BTC ownership in your FM account and verify holdings in your personal BTC vault on chain. Unlock your crypto's potential today. Visit their app to apply (https://figuremarkets.co/pomp) for a Crypto Backed Loan (https://figuremarkets.co/pomp) today! Figure Lending LLC dba Figure. Equal Opportunity Lender. NMLS 1717824. Terms and conditions apply. Visit figure.com for more information. Figure Markets Credit LLC. 650 S. Tryon Street, 8th Floor, Charlotte, NC 28202. (888) 926-6259. NMLS ID 2559612. Terms and conditions apply.======================As markets shift, headlines break, and interest rates swing, one thing stays true — opportunity is everywhere. At Arch Public, we help you do more than just buy and hold. Yes, our dynamic accumulation algorithms are built for long-term investors… but where we really shine? Our arbitrage algos — designed to farm volatility and turbocharge your core positions. The best part of Arch Public's products is they are free! Yes, you heard that right, try Arch Public for free! Take advantage of wild moves in assets like $SOL, $SUI, and $DOGE, and use them to stack more Bitcoin — completely hands-free. Arch Public is already a preferred partner with Coinbase, Kraken, Gemini, and Robinhood, and our team is here to help you build smarter in any market. Visit Arch Public today, at https://www.archpublic.com, your portfolio will thank you.======================DeFi Development Corp. (Nasdaq: DFDV) is pioneering a new category in crypto investing with the first Solana-focused Digital Asset Treasury. DFDV offers public market exposure to Solana's growth, yield, and onchain innovation, offering investors a leveraged way to participate in a trillion-dollar opportunity. Learn more about why Solana and why DFDV at SolanaTo10K.com.======================Timestamps: 0:00 - Intro1:39 - Tesla and the rise of robotaxis15:33 - How AI, abundance, and bitcoin connect21:05 - Generational divide and government control23:14 - Why AI adoption mirrors Bitcoin adoption26:00 - Gold's parabolic run and sharp pullback29:27 - China–US trade deal impact on gold and markets37:22 - Layoffs, future of automation, and wealth effect43:06 - Who could be selling bitcoin right now?48:58 - The inevitability of AI and the next wave of innovation

Jordi Visser is a macro investor with over 30 years of Wall Street experience. He also writes a Substack called “VisserLabs” and puts out investing YouTube videos. In this conversation, we discuss the banking crisis, credit contraction, and what's driving fear in today's markets, Jordi shares what he's buying, whether he's worried about a broader slowdown, and we also touch on OpenAI's breakthroughs, new AI models, and whether “the aliens are real.”======================Check out my NEW show for daily bite-sized breakdowns of the biggest stories in finance, technology, and politics: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://pompdesk.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠======================This episode is brought to you by Figure (https://figuremarkets.co/pomp), the platform to Earn and Borrow. Need liquidity without selling your crypto? Figure offers Crypto-Backed Loans, allowing you to borrow against your Bitcoin, Ethereum, & SOL with 12-month terms and no prepayment penalties. They have the lowest rates in the industry at 8.91%, allowing you to access instant cash or buy more Bitcoin without triggering a tax event. Your BTC collateral is protected by decentralized MPC custody. You can always see your BTC ownership in your FM account and verify holdings in your personal BTC vault on chain. Unlock your crypto's potential today. Visit their app to apply (https://figuremarkets.co/pomp) for a Crypto Backed Loan (https://figuremarkets.co/pomp) today! Figure Lending LLC dba Figure. Equal Opportunity Lender. NMLS 1717824. Terms and conditions apply. Visit figure.com for more information. Figure Markets Credit LLC. 650 S. Tryon Street, 8th Floor, Charlotte, NC 28202. (888) 926-6259. NMLS ID 2559612. Terms and conditions apply.======================⁠In this episode, Pomp spotlights easyBitcoin.app—the app that pays you 1% extra on recurring buys, 2% annual bitcoin rewards, and 4.5% APY on USD. Download it now for iOS or Android at https://easybitcoin.onelink.me/F1zP/klc4v1p8 and start earning today. Your capital is at risk. Crypto markets are highly volatile. This content is informational and not financial advice.======================Xapo Bank, the world's first fully licensed Bitcoin-enabled bank, offers military-grade security with an unmatched blend of physical and digital security, as well as pioneering regulatory oversight, so your funds are always protected. Beyond secure storage, they enable you to grow and use your Bitcoin. Earn daily interest in Bitcoin, spend with zero FX fees using a global card, and make instant payments via the Lightning Network for unrivalled access and convenience. Visit https://www.xapobank.com/pomp to join.======================Timestamps: 0:00 – Intro1:53 – Market panic and bitcoin 4-year cycle10:52 – Central banks view on gold vs bitcoin14:58 – US & China trade tensions and rare earths28:25 – Fed policy, rate cuts, and credit risks31:24 – Regional banks and financial stability35:41 – From pessimism to optimism in markets and rise of retail49:21 – AI breakthroughs and the future of technology52:58 – Have aliens come to earth?

Jordi Visser is a macro investor with over 30 years of Wall Street experience. He also writes a Substack called “VisserLabs” and puts out investing YouTube videos. In this conversation, we discuss whether there's a bubble forming and where Jordi stands — bullish or bearish, we dive into the AI trade, the supply and demand imbalance driving energy and infrastructure, the growing “debasement trade” as institutions allocate to Bitcoin and gold, we explore capitalism vs. socialism, humanoid robots, and the macro forces shaping the markets today.======================Check out my NEW show for daily bite-sized breakdowns of the biggest stories in finance, technology, and politics: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://pompdesk.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠======================This episode is brought to you by Figure (⁠https://figuremarkets.co/pomp⁠), the platform to Earn and Borrow. Need liquidity without selling your crypto? Figure offers Crypto-Backed Loans, allowing you to borrow against your Bitcoin or Ethereum with 12-month terms and no prepayment penalties. They have the lowest rates in the industry at 8.91%, allowing you to access instant cash or buy more Bitcoin without triggering a tax event. Your BTC collateral is protected by decentralized MPC custody. You can always see your BTC ownership in your FM account and verify holdings in your personal BTC vault on chain. Unlock your crypto's potential today. Visit their app to apply (⁠https://figuremarkets.co/pomp⁠) for a Crypto Backed Loan (⁠https://figuremarkets.co/pomp⁠) today! Figure Lending LLC dba Figure. Equal Opportunity Lender. NMLS 1717824. Terms and conditions apply. Visit figure.com for more information. Figure Markets Credit LLC. 650 S. Tryon Street, 8th Floor, Charlotte, NC 28202. (888) 926-6259. NMLS ID 2559612. Terms and conditions apply. Visit ⁠https://figuremarkets.com/borrow⁠ for more information.======================Simple Mining makes Bitcoin mining simple and accessible for everyone. We offer a premium white glove hosting service, helping you maximize the profitability of Bitcoin mining. For more information on Simple Mining or to get started mining Bitcoin, visit https://www.simplemining.io/======================Bitwise is one of the largest and fastest-growing crypto asset managers, with more than $15 billion in client assets across an expanding suite of investment solutions—including the world's largest crypto index fund—plus products spanning Bitcoin, Ethereum, DeFi, and crypto equities. In addition to managing assets, Bitwise helps investors stay informed about the fast-moving crypto market. Every week, CIO Matt Hougan breaks down what's happening in crypto in five minutes or less. Read the latest at https://experts.bitwiseinvestments.com/cio-memos. Certain Bitwise investment products may be subject to the extreme risks associated with investing in crypto assets. Visit https://bitwiseinvestments.com/disclosures to learn more.======================Timestamps: 0:00 - Intro0:47 - Bubble talk is dominating the market 7:06 - The $7 Trillion AI infrastructure boom 10:03 - Impact of AI adoption 13:36 - AI job fears and market correction warnings19:18 - Credit events and private credit risks26:16 - Why the debasement trade is happening now: gold and bitcoin39:05 - The rise of humanoid robots44:06 - Outlook on compute, power, and the market