Podcasts about Pork

On what is TECHNICALLY the first Spooklore installment of the year...we got a little distracted. Thankfully, our spooky instincts kicked in and we accidentally turn The Vision of Mac Conglinne into a ghost story anyway.Suggested talking points: Sorry About the Belly Ghost, Whetstone Dentistry, Applesauce IV, Creamgate, Consider the Butter, Cloudy With a Chance of Post-ApocalypseCheck out Gordie's TTRPG, MythomorphosisIf you'd like to support Carman's artistic endeavors, visit: https://www.patreon.com/carmandaartsthingsIf you like our show, find us online to help spread the word! Follow us on Twitter, Facebook, and Youtube. Support us on Patreon to help the show grow at www.patreon.com/wtfolklore. You can find merchandise and information about the show at www.wtfolklorepodcast.com.

Ray and Jess discuss the Fallout 76 Update BURNING SPRINGS and the new Fallout London DLC RABBIT & PORK. Plus a game - Are you quicker than the Butcher?Vote for The MODUS Files, help us beat Batman in the Signal Awards!!!Vote in the Signal Awards!Join our Discord:https://discord.gg/cVSN65jJoin in the Roundtable Fun with our Character Generators!Fallout 76: https://tinyurl.com/F76GeneratorFallout 4: https://tinyurl.com/Fallout4GeneratorFallout New Vegas: https://tinyurl.com/NewVegasGeneratorFallout 3: https://tinyurl.com/F3GeneratorDONATE:  https://fightcf.cff.org/site/TR/?fr_id=7889&pg=team&team_id=90760Shop:  optimistic.threadless.com/Patreon:  https://www.patreon.com/asapodcastingEmail: thefalloutfeed@gmail.comWeb: http://www.asapodcasting.com/#/the-fallout-feed/Twitter: https://twitter.com/TheFalloutFeedFB: facebook.com/groups/askyrimaddictpodcastSupport the show

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Welcome to RealAg on the Weekend with host Lyndsey Smith! On today’s show, Smith is joined by: Bryan Gilvesy of ALUS to discuss the farmer's role in conservation; Jocelyn Wasko to discuss what’s keeping the ranch busy this fall; and, Keith Gabert of Alberta Canola to talk about powdery mildew. She's also got the top... Read More

We all know how important it is to keep those cooking grates clean. On Episode 325 of the Tailgate Guys BBQ Podcast, we talk it over with Marvin Weinberger, an entrepreneur who's developed a handy and effective tool called the GrillFighter to get the job done. We visit with Marvin about his background as an inventor and why coming up with the GrillFighter was important to him. Marvin's segment begins at the 10:37 mark of the show. After a planned guest declined to come on to talk about a huge victory, we run back one of our favorite segments from earlier this summer with the OG GOAT of BBQ. Conversations with Darren Warth of Iowa Smokey D's always makes me feel smarter and we have an encore segment with Darren at 31:21 a week ahead of his return to the Jack Daniels World BBQ Invitational next week. Charlie Wallace joins us from Grill Guys of Missouri to review the latest from the standout BBQ supply store in Republic. Also, co-hosts Steve and Lyndal also talk about their latest cooking adventures and preview a big weekend ahead. Also in our opening segment, a special tribute to Marty “Sign Man” Prather, a local legend as a sports fan and businessman who flourished in making others happy. Marty was a great supporter of the Tailgate Guys competition efforts at the American Royal World Series of BBQ and, more important, a great friend.  Check out the show in the link below or on your favorite #podcast platform. A big thanks to our show sponsors and marketing partners. Please support them: Blues Hog #blueshognation Royal Oak Charcoal #charcoalofchampions  The Butcher Shoppe #alwayshandpicked  The Grill Guys of Missouri #grillguys417 Marty "Sign Man" Prather  Domino's #pizza Clark Crew BBQ #clarkcrewbbq  Mister Brisket #thighlife Have a great week! #SmokeEmIfYouGotEm

Nick and Angela welcome a performer whose surreal comedy has made him one of Britain's most distinctive voices. Mawaan Rizwan's career has been anything but ordinary, taking him from clown school to the Edinburgh Fringe. He created and stars in the surreal BBC comedy Juice, which earned him a BAFTA, and now he joins Nick and Angela to talk about the show's new series. Mawaan likes a vermouth cocktail (when he's feeling fancy), so Nick pours a Sharp Dresser to start.  Mawaan is also a big fan of ramen, so Angela serves a pork and mushroom tantanmen, topped with jammy eggs and spring onions. The dish is paired with a glass of The Dry Dam Riesling, whose acidity and creamy notes balance the richness of the broth. The conversation reflects Mawaan's playful spirit, touching on his passion for Beef Wellington, the time he sculpted Paul Hollywood's cheekbones in brandy snap, and even the unlikely showbiz “beef” he's nursing with Ellie Goulding. He also lets Angela in on his burrata hack for levelling up instant noodles. You can watch full episodes of Dish on YouTube and, new for this season, on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk  Dish from Waitrose is made by Cold Glass Productions Timestamps: 00:00 - Welcome Chat & Excitement for Mawaan 02:26 - Seasonality Segment: Mushrooms  04:42 - Mawaan Rizwan is here!  06:34 - Food Likes & Dislikes 12:38 - Mawaan's Bake Off Experience  15:20 - Today's Dish: Pork & Mushroom Tantanmen  17:38 - From Juice & BAFTA's to Working with Family  26:24 - Fast Food Quiz  27:52 - From Wigs to Clown School  31:20 - End of the Show Question  34:41 - Listener Mentions & Episode Farewell

Dr. Meredith Petersen, director of swine health for the National Pork Board, said they’re keeping an eye on multiple diseases, including African Swine Fever. NAFB News ServiceSee omnystudio.com/listener for privacy information.

Level Up 153 - Level Up 153 - Otras Mazmorras - Pork Mort con Jaume y Seri (1264) Hoy visitamos otras mazmorras en un terrible reino gobernado por crueles cerdos bípedos y donde los héroes lo son a duras penas. Pork Mort, juego nacional derivado de Mörk Borg, nos trae una experiencia de juego estilo "vieja escuela" con un toque de humor gamberro y de folclore balear. Dos de sus autores, Jaume y Seri, nos explican qué podemos encontrar en él. Música de Uppbeat: License code: DSJHNLFTIRWBKXPO Música de Youtube

Highlighing Teach Ag Month with Megan Coy, District 4 Program Advisor for Facilitating Coordination in Agricultural Education.  Illinois State Fair manager Rebecca Clark discusses 2025 attendance.  Freese-Notis Weather meteorologist Paul Otto talks October weather outlook.

Illinois Farm Bureau Associate Director of Local Government Ryan Tate details the application process for rural development grants.Lee Elliott provides a CropWatcher report from Jasper County. Remembering Illinois Farm Bureau Director of National Legislation Ryan Whitehouse, who passed away last week.  Commstock Investments Joe Camp previews a new market week.  

This week on the HowToBBQRight Podcast, Malcom's had a tough run in our pick ‘em league—but the Vikings have been looking great lately (00:14)! Nothing beats a classic BBQ plate, and Malcom put together a killer spread this past weekend (02:40). Everyone loves a good sausage and cheese plate at a party, but we're sharing the top-secret sauce that will take yours to the next level (06:49). Plus, our Blue Plate BBQ Sauce concentrate finally came in and it tastes absolutely killer (12:45). Malcom made his very first poke bowl this week, and it might just become a new family favorite (15:22). We're diving into some of the dumbest BBQ hills you're willing to die on, get ready for some hot takes (26:26)! In a few months, we're heading to Hondo, Texas, to hang out at Al Frugoni's Live Open Fire Meetup and it's going to be a blast (33:25). If you're curious about the best time to buy pork or beef, we're breaking down the seasonal trends to help you score the best deals on meat (36:05). Thinking about getting a Buffalo Chopper? We're sharing our honest thoughts on whether it's actually worth the investment (41:47). We also break down why the Primo Ceramic Grill might be your next go-to cooker (46:20), and why the Buttula remains one of our all-time favorite BBQ tools (47:02). If you're running your Big Green Egg at 250°F but your internal temps are spiking, here's what might be going wrong and how to fix it (48:25). Only have a 14” kettle grill? No problem, we're sharing tips to help you cook up mouthwatering ribs on it (50:13). And finally, we all love beef short ribs, but here are a few creative ways to take them to the next level (51:48)!  

In this episode of the Weekly Livestock Market Update, Kellan Heavican and Kenny Burdine discuss the recent trends in the cattle and hog markets, including price fluctuations, slaughter rates, and the impact of interest rates on the livestock industry. They analyze the factors influencing the beef and pork supply dynamics and provide insights into risk management strategies for producers.Market highlights-The 5-market average fed steer price was down a little over $5 this week at $232.48 per cwt.-October live cattle futures were down $1.77 on the week, closing today at $231.80 per cwt.-Today's Choice boxed beef price was reported price was $371.43, which is down by about $18 per cwt from last week, but running over $70 per cwt higher than last year.-October feeder cattle futures gained almost $3 from last Friday, closing today at $357.05.-The national base hog carcass price was essentially unchanged on the week at $99.97 per cwt.-Pork cutout values were $2.31 higher this week at $114.58 per cwt.-October lean hog futures were up a little over a dollar, closing today at $101.15 per cwt. Weekly Slaughter-Cattle slaughter for the week was projected at 555,000 head, which is up about 1% from last week.-Hog slaughter was 1% lower this week, estimated at 2.54 million head. September Hogs and Pigs-Inventory of all hogs and pigs came in lower than expected, estimated down 1.3% from last year.-September 1 breeding inventory was estimated down by 1.8% and market inventory was estimated to be down by 1.3% Cold Storage-At the end of August, frozen beef supplies were down 1% from the end of July but up 2% from 2024.-Frozen pork supplies were tighter, down 3% from July and down 13% from 2024.-Chicken stocks were down 2% from last month but were actually 4% higher than last year. Livestock Slaughter-Cattle slaughter for the month of August was estimated at 2.29 million head, which was down almost 14% from August of 2024 (one less weekday in 2025).-For January through August, cattle slaughter is down 6.9% year-over-year.-Steer slaughter was down 5.1% through August, while heifer slaughter was down 5.9%-Cow slaughter was down 12.7% YTD through August. Beef cow slaughter is down 18.4% YTD and dairy cow slaughter was down about 6.8%.-Calf and veal slaughter continues to run very low.-Hog slaughter was down 7.1% month-over-month from last year (one less weekday in 2025)-Through the first 8 months of the year, hog slaughter is down 2.4% from 2024.Learn more about what's happening in the agriculture markets here: https://brownfieldagnews.com/markets/Find more agriculture news here: https://brownfieldagnews.com/Connect with Brownfield Ag News:» Get the latest ag news: https://www.brownfieldagnews.com/» Subscribe to Brownfield on YouTube: @BrownfieldAgNews » Follow Brownfield on X (Twitter): https://x.com/brownfield» Follow Brownfield on Facebook: https://www.facebook.com/BrownfieldAgNewsSubscribe and listen to Brownfield Ag News:➡︎ Apple: https://podcasts.apple.com/dz/podcast/brownfield-ag-news/id1436508505➡︎ Spotify: https://open.spotify.com/show/4qoIHY9EYUV9sf5DXhBKHN?si=a4483aaa1afd445eBrownfield Ag News creates and delivers original content across multiple media platforms. Brownfield is the largest and one of the oldest agricultural news networks in the country carrying agricultural news, markets, weather, commentary and feature content.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 150 we discuss the Aftermath of Kimmel, B Price Phone Chain Pressure Chat, The State America, Strip Clubs, Dame Dash Crashes Out, New Music: Teyana Taylor, Cardi B Album; Albums we slept on or need to revisit and more

Talking National Farm Safety and Health Week with Cory Merriman, GROWMARK Manager, Safety & Environmental Services.Previewing University of Illinois College of Veterinary Medicine open house with Savannah Limberg.Illinois FFA State Reporter Ethan Bremmer discusses chapter visits getting underway.  

Henry Brockman with Henry's Farm in Congerville details his vegetable farming operation and overcoming a farm accident.  Helen VanBeck with American Farmland Trust highlights Fishers & Farmers Workshops. Andrew Deedrich, a COUNTRY Financial farm certified rep in Champaign and Emily Cler with the Champaign County Farm Bureau discuss the Feed a Farmer campaign during harvest season.   

Merry Christmas!Wait. That can't be right.Well, something weird is going down this week. You might as well check in and see what it is. If you stick around long enough you'll hear some alarming things about Costco, turkey bacon, and fanny packs. Real suburbanite kinda stuff.It's Going Terribly: The Anthrax-Free Edition. Other discussion topics may include:- Doing an audiobook for the LA Times- Friendly, mom-replacing artificial intelligence- Video game peace of mind- Has anyone with the same first and last name ever *not* been a murderer?- Having a hot dog half hosed down one's throat

Jay Truitt is naturally a beef guy but today we launch into a must have discussion about what is happening at the retail counter with pork prices. Oh in addition to the Fruit Fly & New World Screw Worm news that should catch everyone's attention.

Send Us Your Grilling QuestionsTwo meats, four rounds, one tie? We're talking BBQ, competition, and flavor. We follow BarbecueBible's chicken vs pork guide—wings vs sliders, ribs vs beer-can chicken, jerk vs char siu, and the climactic thighs with Alabama white sauce vs Korean pulled pork. Cue the smoke, bring the drinks, taste along with us. See the article here --> https://barbecuebible.com/2025/09/12/chicken-vs-pork/Follow Burn Pit BBQ Instagram: https://www.instagram.com/burnpitbbqguys/ Facebook: ​https://www.facebook.com/burnpitbbq Are you a grilling novice looking to master the art of BBQ and outdoor cooking? Look no further! "Grilling To Get Away" is your go-to podcast for all things grilling, specially designed for beginners who want to embark on a flavorful journey of sizzling steaks, juicy burgers, and mouthwatering BBQ. Hosted by backyard grillers, Greg Fischer & Ben Kreple, this podcast serves up a sizzling blend of tips, tricks, and step-by-step instructions to help you become a grilling pro. Whether you're working with charcoal, gas, or a smoker, our experts will demystify the world of grilling, making it accessible and enjoyable for everyone. Each episode of "Grilling To Get Away" covers essential topics like choosing the right grill, mastering temperature control, selecting the best cuts of meat, marinating, and creating sensational rubs and sauces. You'll also learn about safety tips, grilling techniques, and troubleshooting common grilling problems. Join us as we fire up the grill, share our passion for cooking outdoors, and help you become the backyard BBQ hero you've always wanted to be. So, grab your apron, prepare your tongs, and tune in to "Grilling To Get Away" for a smokin' good time on your grilling journey. It's time to ignite your grilling passion and become a BBQ aficionado!

Brooklyn Westerfield, a University of Illinois College of Veterinary Sciences student, discusses the Illinois Farm Bureau IVET Loan Program.We learn about the 2025 Illinois Farm Bureau Young Leaders Achievement Award winner, Daniel and Constance Herriott.Illinois State Climatologist Trent Ford talks October weather outlook.  

OPINION: Floods, pork and a betrayal of public trust | Sept. 23, 2025Subscribe to The Manila Times Channel - https://tmt.ph/YTSubscribe Visit our website at https://www.manilatimes.net Follow us: Facebook - https://tmt.ph/facebook Instagram - https://tmt.ph/instagram Twitter - https://tmt.ph/twitter DailyMotion - https://tmt.ph/dailymotion Subscribe to our Digital Edition - https://tmt.ph/digital Check out our Podcasts: Spotify - https://tmt.ph/spotify Apple Podcasts - https://tmt.ph/applepodcasts Amazon Music - https://tmt.ph/amazonmusic Deezer: https://tmt.ph/deezer Stitcher: https://tmt.ph/stitcherTune In: https://tmt.ph/tunein #TheManilaTimes#KeepUpWithTheTimes Hosted on Acast. See acast.com/privacy for more information.

Episode 2700 - Vinnie Tortorich and Anna Vocino discuss reversing symptoms of disease. Anna is cooking and reminds you, "Don't miss it, Make it!" https://vinnietortorich.com/2025/09/dont-miss-it-make-it-episode-2700 PLEASE SUPPORT OUR SPONSORS YOU CAN WATCH ALL THE PODCAST EPISODES ON YOUTUBE - Don't Miss It, Make it! Anna's going to be cooking NSNG®-friendly chicken parmesan in this episode and and you can view YouTube She is also making her Marinated Chicken Thighs and a Cheesy Broccoli side dish! Anna's recipes are available in her cookbooks, which are available on Amazon, as well as her Substack (blog). You don't have to miss your favorite foods. So don't miss it, make it! Vinnie just had a consultation with a caller who told him why she decided to try Vinnie's advice. (3:00) Many people are surprised by how much better they feel once the inflammation has subsided. For example, following NSNG® can often help alleviate heartburn, and foods like tomatoes can be reintroduced. (5:00) Anna is cooking up some chicken today and marinating it. (10:00) Acid (like lemon juice), olive oil, and seasoning are all you need for a marinade. Let it marinate for at least 30 minutes; however, several hours is best to get the flavors to infuse. Internal temperature of the chicken should be (near the bone) between 165-180 degrees F when finished. Oven temperature for cooking chicken should be 350-400 degrees F. Pork rinds can be used as a coating or "breading" for the chicken. Next, Anna whips up some cheesy broccoli. (41:00) This demo shows how easy it can be to create two main dishes and some sides within minutes. (48:00) You'll be able to join the NSNG® VIP group when it reopens soon! If you are interested in the NSNG® VIP group, register here! More News If you are interested in the NSNG® VIP group, register here! Don't forget to check out Serena Scott Thomas on Days of Our Lives on the Peacock channel.  “Dirty Keto” is available on Amazon! You can purchase or rent it . Make sure you watch, rate, and review it! Eat Happy Italian, Anna's next cookbook, is available!  You can go to You can order it from . Anna's recipes are in her cookbooks, website, and Substack–they will spice up your day! There's a new NSNG® Foods promo code you can use! The promo code ONLY works on the NSNG® Foods website, NOT on Amazon. https://nsngfoods.com/   PURCHASE  DIRTY KETO (2024) The documentary launched in August 2024! Order it TODAY! This is Vinnie's fourth documentary in just over five years. Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. Additionally, the more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! PURCHASE BEYOND IMPOSSIBLE (2022) Visit my new Documentaries HQ to find my films everywhere: REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere:

Highlighting National Farm Safety and Health Week with COUNTRY Financial agriculture senior underwriter Zachary Hinthorn and Laura Siegel, Health Communications Officer of the AgriSafe Network. Josh Wagner provides a CropWatcher report from Pope County.  Eric Relph with CommStock Investments previews a new market week.  

"Seven with Kevin" featuring Illinois Farm Bureau Executive Director of Governmental Affairs and Commodities Kevin Semlow. Megan Schofield with COUNTRY Financial discusses next week's "Tourniquet in Every Tractor" event in Clark County. Former Illinois State FFA officer Levi Maierhofer details his IHSA logos map project.  Pigskin Pickins' with Jim, DeLoss, and content coordinator Collin Schopp filling in for Rita.  

African Swine Fever has hit a 27,000 pig facility in Estonia. That was one of the revelations from the monthly newsletter from the Swine Health Information Center that released its domestic and global swine disease monitoring reports.SHIC Associate Director Dr. Lisa Becton says the latest developments related to African Swine Fever and Foot and Mouth Disease demonstrate the value of swine disease monitoring in understanding transmission routes and disease risksThe Saskatchewan Pork Development Board has launched its second whole hog video series.Sask Pork Whole Hog Youth Ambassador is 12-year-old Reise Podhordeski, a farm kid who lives and works on his family's commercial hay operation near Marcelin, Sask. Reise says there's more involved in pork production than what happens in the barn.See omnystudio.com/listener for privacy information.

In this conversation, Joel Evan hosts Trevor Connor and Dr. Mark Smith to discuss the evolution of the Paleo diet, its principles, and the latest research supporting its benefits for longevity and health. They explore the significance of superfoods like red meat and dark chocolate, the impact of anti-nutrients, and the importance of fiber. The discussion also touches on the misconceptions surrounding the Blue Zones and the role of diet in athletic performance. The episode concludes with insights on balancing endurance and strength training for optimal health.Chapters00:00 Introduction to Paleo and Its Evolution02:58 Longevity Foods: The Role of Fermentation05:51 Anti-Nutrients: Understanding Their Impact08:52 The Science Behind Paleo: Confirmation and Research12:06 Blue Zones vs. Paleo: A Comparative Analysis25:57 The Role of Pork in Longevity30:05 Fiber: Essential or Optional?35:14 Understanding Diets: From Western to Paleo38:15 Athletic Performance and the Paleo Diet42:22 Balancing Endurance and Strength Training48:58 Heart Health and Endurance Training

Join Jordan, Commish, Pitt Girl, Big Sky Brigit and a late arriving Beth, along with our VP of Podcast Production Arthur. We discuss our Wacky Happenstance Event Evaluation Estimation Equation (WHEEEE!), we nominate Commish for SEC Football Czar, a little bit of the Dabo rant, then we preview Week 4 and debate which one is our Game of the Week, Do we just play the hits (Iowa at Rutgers or ULM at UTEP), Cajuns at MACcoon, Rice at Charlotte, Marshall at MTSU, the Turnpike Classic Tulsa and Oklahoma State, Bill Belichick at Disney World vs Scott Frost, UNLV at Miami (no the other one), Fresno State and Hawaii an actual rivalry with a screwdriver, Arkansas at Memphis, Sparty at the Trojans, they gave USC the turnaround shift, North Texas at Army, Stanford at UVA needs golf announcers, Apple Cup, Oregon State at Oregon, Tulane and Ole Miss, Illinois and Indiana Bert and Curty, Idaho at San Jose State, why are both San Antonio teams (UTSA and UIW) going to the mountains this weekend? (Colorado State and NAU), IVY LEAGUE BEGINS, Ferris State vs Rio Grande (it is not that one) and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tonight we're talking PFAS in your cookware, in your fish, in yourself. Also garden updates, PandaFest and restauranteurs who voted for mass deportations are now upset about mass deportations. As always, find us here:https://www.speakpipe.com/InTheWeedsWithBenRandallhttps://www.facebook.com/groups/774902433251568https://www.instagram.com/chefbenrandall/ https://podcasts.apple.com/us/podcast/in-the-weeds-with-ben-randall/id869521547intheweedswbr.comhttps://www.redbubble.com/people/enzwell/shopintheweedswbr@gmail.comhttps://www.ipetitions.com/petition/smoquehttps://www.patreon.com/c/InTheWeedsWBR

Some movies hang over the podcast like a specter, even after 9 years, whispered about in hushed tones by those who saw it, once, ages ago. Mere glimpses of it's presence drift across the mind but are best forgotten. Or to put it plainly, Max, James, and Ryan watch Cutthroat Island one of Hollywood's biggest blunders even by modern standards.Keep/Lose your pirate accent and head over to 2:00:31 for our post movie wrap up for our final thoughts on Cutthroat Island, our accompanying thematic beer, and some absolutely wild stories from production.Like what we're doing? Want to choose future episodes? Want to help us build our horde of treasure that we can't actually spend anywhere? Check out our Patreon: https://www.patreon.com/goodbrewsbadviewsOpening theme: Tha Silent Partner – Prohibition Brew and Pork 

Illinois Farm Bureau in action with Associate Director of Transportation and Infrastructure Rodney Knittel, Associate Director Food Systems Development Raghela Scavuzzo, and Environmental Program Manager Bena Pegg. Plus, a spotted lanternfly update from State Ag Pest Survey Coordinator Kelly Estes.  

A few days after B'Mackin BBQ set a KCBS record with a near-perfect cook at the Burnt Offering BBQ Contest in Riverside, California, we talk it over on Episode 323 of the Tailgate Guys BBQ Podcast with San Diego's Brett McKinney about how he and teammate Benny Watsman pulled it off. B'Mackin scored an amazing 718.8572 and just missed a quadruple 180 by a couple of judges slightly dinging them in the chicken category. McKinney said he's still in happy shock over the record, but B'Mackin is no stranger to consistent excellent having finished top 10 overall in 31 of its last 34 comps dating back to 2022. McKinney said that less cooking - and thus more-relaxed expectations - has meant more success for the team. We also check in with our friend Richard Fergola of Fergolicious BBQ. The Royal Oak Charcoal ambassador is charting a new career path in 2025 and doing quite well, teaching BBQ full-time around the globe while also promoting his six Richard Fergola BBQ spice rubs. Charlie Wallace joins us from Grill Guys of Missouri to review the latest from the standout BBQ supply store in Republic. Co-hosts Steve and Lyndal also talk about their latest cooking adventures and review the Kansas City Chiefs' 0-2 start.  Check out the show in the link below or on your favorite #podcast platform. A big thanks to our show sponsors and marketing partners. Please support them: Blues Hog #blueshognation Royal Oak Charcoal #charcoalofchampions  The Butcher Shoppe #alwayshandpicked  The Grill Guys of Missouri #grillguys417 Marty "Sign Man" Prather  Domino's #pizza Clark Crew BBQ #clarkcrewbbq  Mister Brisket #thighlife Have a great week! #SmokeEmIfYouGotEm

Illlinois Farm Bureau President Brian Duncan talks farm safety and "Leaders to Washington" program.University of Illinois Extension horticulture educator Ken Johnson discusses extending the vegetable gardening season.Christina Shutt highlights the Abraham Lincoln Presidential Library and Museum's 20th anniversary.John Mays tells us about Bug Free Grains.

Grammy-winning artist Cardi B joins Jenna as co-host for the day. She shares advice with listeners in a segment called ‘Am I the Drama?' Also, Matthew McConaughey talks about the release of his first poetry book, Poems and Prayers, and plays a fun game. Plus, chef Omi Hopper shares a recipe for mofongo and crispy fried pork bites in honor of Hispanic Heritage Month. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

I'm not a very knowledgeable man. The WNBA playoffs start September 14th, and YouTube is desperate for me to watch. And, I bought the manager's special pork at the store because "Big Pork" told me to. Enjoy.New episodes are released every Tuesday (because the trains run on time here). If you want to interact with the show, we have a voice mailbox. Call 818-336-1146 and leave feedback, or just complain, and maybe I'll use it in a future broadcast.https://www.icancomplain.comTEXT THE RAINWATER HOTLINE

Illinois Farm Bureau Director of National Legislation Ryan Whitehouse recaps the latest "Leaders to Washington" visit.  Jenna Spychal with Jonamac Orchard and Illinois Specialty Growers Association talks fall agritourism season.  Weather update from DTN ag meteorologist John Baranick.  

Monthly update from Don Schaefer with the Mid-West Truckers Association. Stephanie Liefer provides a CropWatcher report from Randolph County. Illinois Farm Bureau Actively Engaged Student of the Month for September Louis Barnes from Pleasant Hill High School in Pike County.  Joe Camp at Commstock Investments previews a new market week.  

More than 2,000 pounds of pork was donated to Cul2vate to go towards feeding hungry Tennesseans. The meat was donated by Tosh Farms and the Tennessee Farm Bureau Federation paid to have it processed.

"Seven with Kevin" featuring Illinois Farm Bureau Executive Director of Governmental Affairs and Commodities Kevin Semlow. Monthly visit with Illinois Comptroller Susana Mendoza.Affiliate chat with WRMJ's Ty Taylor.Pgskin Pickins' with DeLoss, Jim, and content coordinator Collin Schopp filling in for Rita.  

HEAVY SPOILER ALERT for Netflix's "Unknown Number: The High School Catfish"@ 31:56 until 44:13This week Jackie and MJ are joined by Holden "2Fat4DaSlide" McNeely as he discusses his recently dearly departed chicken soup smellin' cyst, waterpark folk, KJ Apa is transforming into Mr. Fantasy and releasing music to everyone's confusion and delight. Pamela Anderson continues to deny rumors that her relationship with Liam Peeson is a PR Stunt, and Holden chimes in with his favorite Pam Anderson jerk seshes from childhood. TSwift and Travis are engaged and Holden loves their love and also calls out MJ for their past comments on Travis, Netflix's "Unknown Number: The High School Catfish" is absolutely worth the watch but if you don't wanna know the twist skip 31:56 until 44:13 and then we got a list of EXTREMELY WILD last wishes from famous people that left their families IN SHOCK! Then it's onto the Blindzz, and a very expensive Jackie's Snackies from 1:07:54.332 (with an MJ's Minute Munchies at 1:13:20.226) til 1:17:29.659, and even more on this week's episode!Want even more Page 7? Support us on Patreon! Patreon.com/Page7Podcast Subscribe to SiriusXM Podcasts+ to listen to new episodes of Page 7 ad-free.Start a free trial now on Apple Podcasts or by visiting siriusxm.com/podcastsplus.

Monthly visit with Illinois Department of Agriculture Director Jerry Costello.Pest update from State Ag Pest Survey Coordinator Kelly Estes.  Illinois Farm Bureau Nurse Practitioner Scholarship recipient Amber Sowers from Jasper County.  Talking agritourism with Regan Joehl at Greene Fields Farm in Greene County. 

Hugh Munro of Ambition Que might be the oldest man in competition BBQ. But the 73-year-old former drag racer doesn't mind the title one bit - particularly after likely becoming the oldest KCBS Grand Champion at last weekend's Bud's, Brews & BBQ in Columbia, Missouri. On Episode 322 of the Tailgate Guys BBQ Podcast, we visit with Hugh about his late-start to competition BBQ and how it feeds his hunger to high-level competition after being involved in national-touring drag racing for many years. The Minnesota native now based in Springfield, Missouri, discusses how he got started in BBQ and said it's not about the money but rather the love of the sport that has him looking for his next big trophy.  An encore segment from earlier this year brings Steven Raichlen back to explore his latest book, Project Griddle. It's the latest in a long line of great cookbooks from the BBQ Hall of Famer, who's always a fountain of information about outdoor cooking. Charlie Wallace joins us from Grill Guys of Missouri to review the latest from the standout BBQ supply store in Republic. Co-hosts Steve and Lyndal also talk about their latest cooking adventures and review the start of the NFL season. Check out the show in the link below or on your favorite #podcast platform. A big thanks to our show sponsors and marketing partners. Please support them: Blues Hog #blueshognation Royal Oak Charcoal #charcoalofchampions  The Butcher Shoppe #alwayshandpicked  The Grill Guys of Missouri #grillguys417 Marty "Sign Man" Prather  Domino's #pizza Clark Crew BBQ #clarkcrewbbq  Mister Brisket #thighlife Have a great week! #SmokeEmIfYouGotEm

Listen in on Cultivation Station while we talk with the Executive Director of the Colorado Pork Producers Council Joyce Kelly. Colorado Pork Producers Council is a livestock organization whose goal is to provide a unified voice for pig farmers leading the way in promoting, educating, and providing visibility and transparency of the industry to all of Colorado.

In this episode with repeat guest Jordan Rubin, you’ll uncover a holistic plan for building strength, health, and longevity from one of the world’s most recognized natural health experts. Jordan shares how his family tradition of reciting Psalm 91 and insights from his new book, The Biblio Diet, reveal timeless biblical wisdom for vibrant living. He also highlights his groundbreaking research on “healing leaves” from fruit trees—their potential to fight cancer, balance blood sugar, reduce inflammation, and support longevity—and how to turn them into a daily healing tea. Jordan Rubin is the founder of Garden of Life, Beyond Organic, and Ancient Nutrition, and the New York Times bestselling author of The Maker’s Diet and over 30 other titles, including The Biblio Diet. An eco-entrepreneur and global lecturer, he has shared his message of natural health worldwide, formulated nearly 1,000 bestselling supplements and functional foods, and operates Regenerative Organic Certified farms in Missouri and Tennessee. Full show notes: https://bengreenfieldlife.com/biblio Episode Sponsors: MASA Chips: Introducing the best guilt-free snack on the market: classic, seed oil free tortilla chips with only 3 natural ingredients. Go to masachips.com/greenfield and get 25% off your first order! Quantum Upgrade: Recent research has revealed that the Quantum Upgrade was able to increase ATP production by a jaw-dropping 20–25% in human cells. Unlock a 15-day free trial with the code BEN15 at quantumupgrade.io. Ketone-IQ: Ketone-IQ delivers science-backed performance fuel that increases power output by 19%, reduces fatigue by 10%, and naturally boosts EPO production for better oxygen delivery—trusted by elite athletes like Jon Jones and Olympic champions. Save 30% on your subscription plus get a free gift with your second shipment at Ketone.com/BENG. Fatty15: Fatty15 is on a mission to optimize your C15:0 levels and help you live healthier, longer. You can get an additional 15% off their 90-day subscription Starter Kit by going to fatty15.com/BEN and using code BEN at checkout. LVLUP Health: I trust and recommend LVLUP Health for your peptide needs as they third-party test every single batch of their peptides to ensure you’re getting exactly what you pay for and the results you’re after! Head over to lvluphealth.com/BGL and use code BEN15 for a special discount on their game-changing range of products. ZBiotics Pre-Alcohol Probiotic: The world's first genetically engineered probiotic that helps break down the toxic byproduct of alcohol, Zbiotics Pre-Alcohol allows you to enjoy your night out and feel great the next day. Order with the confidence of a 100% money-back guarantee and 15% off your first order at zbiotics.com/BEN15.See omnystudio.com/listener for privacy information.

Pork shoulder steaks are one of the most underrated cuts you can throw on the grill. They're flavorful, versatile, and easy on the budget — whether you cook them hot and fast, braise them for tenderness, or even give them a kiss of smoke. In this episode, we break down everything you need to know: how to choose the best steaks, what you should expect to pay, and our favorite cooking methods, sides, and sauces to make them shine.

On Episode 321 of the Tailgate Guys BBQ Podcast, we talk it over with one of the nation's hottest competition pit masters. Gabe Trevino and Smokin' Volts BBQ of Fontana, California is coming off a Grand Championship over Labor Day Weekend at the star-studded Meat & Tater BBQ Fest in Boise, Idaho. Gabe scored a 707.9 total, edging out Gettin' Basted and one of his mentors, Brad Leighninger, for top honors. It was Smokin' Volts' second straight GC and fifth in seven events since June 1. Gabe reviews his BBQ background and what it feels like to be on a roll - especially in the Brisket category in which he's won six times in 2025.   Charlie Wallace joins us from Grill Guys of Missouri to review the big 4th anniversary celebration last weekend and other happenings at the standout store in Republic. Co-hosts Steve and Lyndal also talk about their latest cooking adventures and touch on the start of the NFL season. Check out the show in the link below or on your favorite #podcast platform. A big thanks to our show sponsors and marketing partners. Please support them: Blues Hog #blueshognation Royal Oak Charcoal #charcoalofchampions  The Butcher Shoppe #alwayshandpicked  The Grill Guys of Missouri #grillguys417 Marty "Sign Man" Prather  Domino's #pizza Clark Crew BBQ #clarkcrewbbq  Mister Brisket #thighlife Have a great week! #SmokeEmIfYouGotEm

What are the top chain restaurants in the United States? Have we been to them? What do we think about them? You might be surprised by how many we have (or haven't!) been to.We've also got a one-minute cooking tip about better batters for pancakes or cakes. And we're very happy about pork belly this week.We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. Our latest is COLD CANNING: small batch preserving and canning without the need of any canner at all. If you'd like to check it out, please find it at this link.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:07] Our one-minute cooking tip: Never overmix a batter![03:25] The top fifteen chain restaurants in the United States . . . and what we think about them[28:48] What's making us happy in food this week? Pork belly two ways!

Vont is annoyed by service workers talking to him, we're learning the phonetic alphabet, and more!

Vont is annoyed by service workers talking to him, we're learning the phonetic alphabet, and more!