Podcasts about Pork

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.

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.

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

Soundcloud is about to get its shit rocked by Hellbender Vinyl,The lore of John Pork and the Pigmen,The dead yet alive man returns!*Originally aired on 07/14/25*Listen to⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ WSRR Radio⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Live wherever you go: Download the NEW WSRR RADIO APP available now on The⁠⁠⁠⁠ Apple⁠⁠⁠⁠ App and ⁠⁠⁠⁠Google Play ⁠⁠⁠⁠Store!Theme Music by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Daze⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To support the show, be sure to pick up some sweet ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠WSRR Merch⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ from the shop!

Topic I: Why is Pork Forbidden in Islam? Topic II: The Art of Letting Go Introduction and NEWS Presenter(s): Imam Shamail Ahmad Imam Nooruddeen Jahangeerkhan Guest(s): Imam Atta Ur Rehman Imam Raja Burhan Ahmad Prof Veronika Koller Prof Mark Coulson Prof Karin Imam Basil Munir Producer(s): Maida Mubashara, Faiqa Mubaraka & Haniqa Yaqub (Lead) Researcher(s): Amna Marium, Sadiya Rehman, Zanubia Ateeq, Raazia Choudhry, Hannan Ashraf, Tooba Malik

Illinois State Treasurer Michael Frerichs with monthly update.Gallatin County Fair and All Star Popcorn Day with Mariah Knight.Illinois Farm Bureau Director of Business and Regulatory Affairs Bill Bodine discusses the Electric Service Broadband Deployment and Access Law. Paul Otto with Freese-Notis Weather talks a warm up in the forecast.  

durée : 00:02:05 - A Argelès-Gazost, Smoky Steve et la recette du Pulled Pork Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

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.

Illinois Farm Bureau Youth and Collegiate Program Coordinator Taylor Hartke promote Collegiate Farm Bureau kickoffs around the state. Ron Haase provides a Crop Watcher report from Iroquois County.Lance Nacio from Anna Marie Seafood Company in Louisiana on his visit to this year's Farm Progress Show.  Joe Camp from Commstock Investments previews a new market week.  

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.

An update on the Illinois Ag Leadership Foundation Class of 2027. IHSA historian Scott Johnson on 125 moments in 125 years of the IHSA, which was founded in 1900.Pigskin Pickins' with DeLoss, Jim and Rita.  

● Cattle prices are experiencing a slight decline but remain significantly higher than they were last year.● Producers should consider risk management strategies, especially in volatile markets.● Slaughter data shows a decrease in cattle and hog numbers compared to last year.● Trade data indicates a significant drop in beef exports, particularly to China.● High beef prices are leading to increased imports to meet demand.● Pork exports are shifting, with Mexico becoming the largest destination.● Tariff discussions, especially with Brazil, could impact beef supply and prices.● Market access is crucial for maintaining profitability in the livestock sector.● Upcoming reports will provide insights into beef and pork production forecasts.● The cyclical nature of the cattle industry affects pricing and supply dynamics.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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

WEATHER, PORK FEST, SPORTS AND OLD CARTOONSSee omnystudio.com/listener for privacy information.

Illinois Farm Bureau Assistant Director of State Legislation Anna McKinley discusses deer nuisance legislation that has been signed into law in Illinois.  Celebrating WSMI's 75th anniversary. Jack Weddle with the Metamora Association For Historic Preservation discusses the town's connection to the Underground Railroad. 

Illinois Farm Bureau Associate Director of Transportation and Infrastructure discusses Illinois Harvest Permits.Mark Burns highlights Case IH's Steiger 785 Quadtrac at last week's Farm Progress Show.Illinois Valley Community College President Dr. Tracy Morris details a new ag education center at the school.   

Monthly visit with Licensed Professional Counselor Rachel Brown. Marshall Newhouse provides a CropWatcher report from Boone County. DTN ag meteorologist John Baranick talks September weather outlook. Joe Camp at Commstock Investments previews a new market week.  

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!

Send a Message to the TeamIn this episode, we look at the possibilities if Henry Ford doesn't come up with the idea of selling a waste product (charcoal) as a cooking fuel.Team Warning- you probably don't want to listen to this episode hungry.Panel:Chris and Dylan. You can follow and interact with A Fork In Time on….Discord: https://discord.com/invite/xhZEmZMKFSFacebook: https://www.facebook.com/aforkintimeTwitter: @AFITPodcastOur YouTube ChannelIf you enjoy the podcast and want to support it financially, you can help by:Supporting us monthly via Patreon: https://www.patreon.com/aforkintime....or, make a one-time donation via Podfan to A Fork In TimeWebsite: www.aforkintimepodcast.comE-Mail: aforkintimepodcast@gmail.comTheme Music: Conquer by Shane Ivers - https://www.silvermansound.comSupport the show

The National Pork Board’s strategic brand campaign is all about taste and flavor. Patrick Fleming, vice president of demand development, says the new tagline, “Taste What Pork Can Do™,” aims to strengthen consumers' connection with pork by highlighting its flavor and versatility. NAFB News ServiceSee omnystudio.com/listener for privacy information.

Recapping the first academic year of the Illinois Farm Bureau Actively Engaged Student of the Month recognition program.

This hour Jason talks with Minneapolis City Council Member Linea Palmisano, he's joined by Minnesota Pork Farmer Mike Patterson, and we play Card DeSharks!

Summer's wrapping up, but the markets are still making waves. Pork bellies take a dive, beef keeps the heat on, and chicken cools just in time for football season. From butter drops to grain gluts, it's a late-summer belly flop across the board.BEEF: Prices keep climbing as production stays tight – 547K head harvested this week and even fewer expected with the holiday ahead. Chucks, grinds, ribeyes, and tenderloins are leading the charge, while strips are still the relative value. The market may cool off soon, but not yet – buy now, waiting will cost you money.POULTRY: Chicken prices finally cooled off for Labor Day – wings, breasts, and tenders are all down. Production is still running strong, about 1% ahead of last year, so we'll take the win and enjoy cheaper chicken for now. One small avian flu case popped up, but nothing major.GRAINS: Another rally fizzled – corn harvest is pegged at a massive 16.7 billion bushels, keeping prices in check. Corn nudged up slightly to $3.94, while soy and wheat stayed flat. With crops this strong, the market's still waiting for a spark to push things higher.PORK: Bellies slipped again, closing at $181 with more downside likely ahead. Butts and loins are steady, ribs are edging up, and overall production is running about 2% lower year-to-date. With nothing pushing demand higher, this market looks set to stay quiet for the next few weeks.DAIRY: CME gave back August's gains – barrel down 2, block down 3, and butter dropping a sharp 14. After weeks of climbing, this market is sliding fast… will the downturn stick?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Deputy USDA Secrtetary Stephen Vaden and U.S. Rep. Mike Bost from the Farm Progress Show earlier this week.IHSA Friday with Sam Knox and Pigskin Pickins' with Kim, DeLoss, & Rita.  

Gareth Mullins talks through family favourite back to school dishes. The first one is Pork sausages, creamy mash, onion and mustard Gravy and the second is One pan Hake with tomato, red pepper, olives and potato.

This week, we talked about Long John Silver's, Costco, Harvest, Blackstone cooking, Helldivers 2 Halo Warbond, Hulk Hogan's daughter says he still looks good, Raja Jackson incident, the QoftheW, and more! Salty Merch: https://www.teepublic.com/user/saltylanguagepods Our Patreon: Patreon.com/saltylanguage   Subscribe / rate / review us on Apple Podcasts!   Links: 1. Harvest https://harvestinholland.com/ 2. Raja Jackson spot https://ewrestling.com/article/wrestler-goes-off-script-at-indie-event-by-beating-down-on-fellow-talent-in-shocking-incident-video/ 3. Brooke Hogan says her dad still looks great https://rajah.com/node/brooke-hogan-reveals-hulk-hogan-has-yet-be-cremated-says-his-body-still-looks-great QoftheW:  What trivial skill do you possess that others don't use anymore? Visit us at: saltylanguage.com Apple Podcasts: https://podcasts.apple.com/us/podcast/salty-language/id454587072?mt=2 Spotify: https://open.spotify.com/show/3GnINOQglJq1jedh36ZjGC iHeart Radio: http://www.iheart.com/show/263-Salty-Language/ Google Play Music: https://play.google.com/music/listen#/ps/Ixozhhniffkdkgfp33brnqolvte Tony's YouTube channel: https://www.youtube.com/@allthebeers Bryan's YouTube channel: https://www.youtube.com/@IFinallyPlayed https://www.tiktok.com/@saltylanguage facebook.com/saltylanguage Discord:  https://discord.gg/NEr5Newk @salty_language / saltylanguage@gmail.com http://salty.libsyn.com/webpage  / http://www.youtube.com/user/SaltyLanguagePod Instagram/Threads: SaltyLanguage Reddit: r/saltylanguage Stitcher: https://www.stitcher.com/podcast/salty-language tangentboundnetwork.com Share with your friends!

Originally from England and now living in Texas, pastor's wife Nicole Jeffery has become an expert in hosting large groups with ease. She shares the secrets behind her stress-free hospitality, including her favorite store-bought shortcuts that make feeding a crowd both doable and delicious. Nicole encourages us to shift the focus from our own preferences and style to the comfort of our guests. She highlights the crucial difference between entertaining and true hospitality: sharing your life. From hosting new member dinners to feeding over 100 people on a Wednesday night, Nicole shares practical, tasty ideas you'll want to try. You especially don't want to miss her bread rolls with a nod to Tolkien. They're savory, very good, and will have your guests asking for more! We're so glad you're here! Visit www.comeoverfordinner.com for recipes, product links, and more!

WEATHER, PORK FEST AND USELESS JOBSSee omnystudio.com/listener for privacy information.

Farm Progress Show conversations with longtime ag broadcaster Max Armstrong, Illinois Farm Bureau President Brian Duncan, and Mitch Heisler with Wyffels Hybrids. Also, an update from Ron Estes with Valent.   

About the Guests After studying at the Faculty of Agrifood, Forestry, and Engineering at the University of Lleida, Oscar Toledano worked as a production manager on large pig farms. Twenty-four years ago, he joined Rotecna, where he has had the opportunity to collaborate with pig production and farm construction companies in more than 80 countries. […]

We're also thrilled when one of our past “Under the Radar” guests go on and accomplish big things in the competition world. Jacob Watt of the Kansas City-area team Smoke This Drink That told us back in February that winning a KCBS Masters Division Grand Championship was a goal in 2025. It was mission accomplished Aug. 16 when he and wife Paige celebrate their first GC with a whopping 710.85 total at the BBQ and Fly-In on the River in Excelsior Springs, Missouri. On Episode 320 of the Tailgate Guys BBQ Podcast, Jacob returns to tell us how he's become one of the nation's hottest teams and what's next for Smoke This Drink That. It's also fun to see a small business grow. Joshua Brock is a former Marine who founded JB's Gourmet Spice Blends in Ozark, Missouri, nearly 10 years ago. His popular rubs and spices, along with a trio of hot sauces, have become regional favorites and can be found in grocery stores and BBQ stores in six states. Learn about JB's story as we talk it over with him in our second guest segment. Skyler Spartan joins us from Grill Guys of Missouri to preview the big 4th anniversary celebration this weekend, with cooking demos and a brisket class from Brad and Bre of Smokin' Magic BBQ on the schedule. Co-hosts Steve and Lyndal also talk about their latest cooking adventures. 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

Emily Krause, director of nutrition, health, and wellness initiatives at the National Pork Board, says pork is well-received within the industry’s health and wellness community called Pork and Partners. NAFB News ServiceSee omnystudio.com/listener for privacy information.

Pork chops take over the show once again. Dylan's "pork chop minute" leads to a discussion about steak VS pork. What's the superior meat? Our back to school in a helicopter ride might not be for everyone... The tipping debate sparks up once again. Pepper's a notorious big tipper but Dylan is a bit more stingy. Should you tip when you've already paid for a delivery fee? We discuss Taylor Swift's engagement ring because it seems the entire world is obsessed with it.

Richland Community College's role with Farm Progress Show.  Kent Brown with John Deere Operations Center PRO Service.  Bruce Young from Young Trucking. Kurt Maertens with BASF talks fungicides.  

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!

TALK TO ME, TEXT ITEver been caught in a fit of uncontrollable laughter at the most inappropriate moment? That's exactly what happened to a medical receptionist trying to relay test results in what became a viral sensation. When spelling the bacteria "pantoea" using creative phonetic references like "P as in pork" and "E as in earth," both the caller and her office colleagues dissolved into contagious giggles that resonated with millions online.The phonetic alphabet exists precisely to prevent such communication mishaps – those standardized references like Alpha, Bravo, Charlie that create clarity during important exchanges. Yet there's something undeniably human about improvising in the moment and the unstoppable wave of laughter that follows when we realize our mistake. The receptionist's valiant attempts to regain composure while delivering critical medical information captures that delightful tension between professionalism and our shared capacity for spontaneous joy.Beyond this lighthearted story, we explore Melania Trump's new initiative leading a presidential artificial intelligence challenge for children, raising questions about the balance between technological advancement and educational priorities. We also dive into the intense Ohio State-Michigan rivalry manifested in Dave Portnoy's stadium ban, showcasing how collegiate competitions extend beyond the playing field into administrative decisions. As summer concludes, we contemplate vacation preferences – whether you're drawn to relaxing beach days with a good book or adventurous cultural explorations. Whatever your preference, these moments of respite reveal our values and what truly helps us recharge.What moments have made you break into unstoppable laughter when you were trying to maintain composure? Share your story, subscribe to hear more everyday observations that connect us, and join our growing community of listeners who appreciate finding humor in life's unexpected moments.Buzzsprout - Let's get your podcast launched!Start for FREE Thanks for listening! Liberty Line each week on Sunday, look for topics on my X file @americanistblog and submit your 1-3 audio opinions to anamericanistblog@gmail.com and you'll be featured on the podcast. Buzzsprout - Let's get your podcast launched!Start for FREESupport the showTip Jar for coffee $ - Thanks Music by Alehandro Vodnik from Pixabay Blog - AnAmericanist.comX - @americanistblog

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

A visit with new Illinois Extension Director Matthew Vann.  Local government update from Illinois Farm Bureau Associate Director of Local Government Ryan Tate.Illinois State Climatologist Trent Ford talks Farm Progress Show weather. 

On today's MJ Morning Show: The AG regrets it Morons in the news Arrested for pouring acid on a sleeping man Poppi class action lawsuit Customer forced to purchase Brandy Melville clothes MJ's IG video... We took calls Which food raises diabetes chances? Jester follows MJ Woman dressed as a hot dog arrested IHOP waitress arrested What does this code mean at Disney World? Comedian Brittany Schmitt P as in Pork answering machine message Checking on Michelle Butt sniffer arrested again British Airways flight attendant found naked in bathroom Drunk container ship captain Radioactive shrimp Taylor Swift is bringing back audio cassettes This 48 calorie snack is good for immunity and digestion and MJ is allergic to it Deion Sanders' son Shilo blew it with his chance at the NFL Lionel Richie's home burglarized SNL boss says he would have asked this musician to have joined the anniversary show had she been alive A kid was sucked into a Sarasota storm drain

Pork is enjoying a moment in the sun, after a bumpy post-pandemic ride. Affordable feed and expensive beef are fueling demand for the red meat, even as upheaval around tariffs and the offsetting changes in the value of the US dollar work to sow uncertainty in the market. In this MeatingPod episode, Mark Jordan, executive director and senior livestock economist for LEAP Market Analytics, discusses these and many other factors that are steering the U.S. pork market into the second half of 2025.

"Seven with Kevin" featuring Illinois Farm Bureau Executive Director of Governmental Affairs and Commodities Kevin Semlow.Josh Sullivan provides a CropWatcher report from Christian County. Illinois Farm Bureau Economic and Policy Analyst Raelynn Parmely discusses trade. Joe Camp at Commstock Investments previews a new market week.  

Southwest Michigan's Morning News podcast is prepared and delivered by the WSJM Newsroom. For these stories and more, visit https://www.wsjm.com and follow us for updates on Facebook. See omnystudio.com/listener for privacy information.

Blame Pork and Beef, Not Lettuce, for America's Crappy E. Coli Problem E. coli infections are on the rise. While lettuce often gets the blame, the real problem often starts with livestock, runoff, and a food system that's failing to protect consumers. Listen to today's episode written by Charlotte Pointing at VegNews.com #vegan #plantbased #plantbasedbriefing #ecoli #foodpoisoning #agriculturalrunoff   ========================== Original post: https://vegnews.com/e-coli-pork-beef-not-lettuce  Related Episodes: Use search feature at https://www.plantbasedbriefing.com/episodes-search    ======================== Launched in 2000, VegNews is the largest vegan media brand in the world. They have a best-selling plant-based magazine, and they create amazing content from food and fashion to travel, celebrity interviews, beauty and health info, a meal planner, and vegan travel excursions. Their Guide section on their website is full of great information and they have an online shop where you can find cookbooks, foods, kitchen tools, vegan meal delivery services. They also have a website, VeganWeddings.com. Please visit www.VegNews.com for a wealth of resources.  ======================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/      ************ 1126: Breast Milk Ice Cream Is Here, and So Is the Ketchup Smoothie No One Asked For by the VegNews Editors at VegNews.com Breast Milk Ice Cream Is Here, and So Is the Ketchup Smoothie No One Asked For A ketchup smoothie and breast milk-inspired ice cream are the latest in a wave of offbeat culinary collaborations. Have we gone too far when it comes to food trends?  Listen to today's episode written by the VegNews editors at VegNews.com #vegan #plantbased #plantbasedbriefing #nutrientdensity Vegan, plant based, plant based briefing, ========================== Original post: https://vegnews.com/ketchup-smoothie-breast-milk-ice-cream  Related Episodes: Use search feature at https://www.plantbasedbriefing.com/episodes-search    ======================== Launched in 2000, VegNews is the largest vegan media brand in the world. They have a best-selling plant-based magazine, and they create amazing content from food and fashion to travel, celebrity interviews, beauty and health info, a meal planner, and vegan travel excursions. Their Guide section on their website is full of great information and they have an online shop where you can find cookbooks, foods, kitchen tools, vegan meal delivery services. They also have a website, VeganWeddings.com. Please visit www.VegNews.com for a wealth of resources.  ======================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/     

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The what, how, and why when thinking about clean and unclean meat laws.

In this episode, I talk with John Lengyel of Hogman Farms. John uses post consumer food waste as a primary source of feed for his hog operation. This process can be controversial in the pastured pig world, but John has some compelling arguments as to the benefits of this feeding method. We take a deep dive into how he manages the waste material along with all the details of state regulation associated with it. There are two videos on Youtube that document his setup. https://www.youtube.com/watch?v=cfktSEpTHC8 https://www.youtube.com/watch?v=h091gCrXQ1U   SPONSOR: The 2nd Annual Homesteading-ish Conference https://homesteading-ish.com/ Also, join us for discussion of all things pastured pig on our new facebook group, The Pastured Pig. https://www.facebook.com/groups/thepasturedpig Please consider supporting us on Patreon: https://www.patreon.com/thepasturedpig If you would like to know more about us here at Red Tool House Farm or would like to suggest topics for future episodes, visit us at: https://thepasturedpig.com/podcast/

Mike Schulte joins us once again. He helps us produce an exciting episode with his background and roles in podcasting, music, and real estate. We dive into a casual yet engaging conversation covering everything from being dads of two kids to exploring a wide array of movies, including recent hits and nostalgic favorites. Mikey shares insights about his popular band, Pork Tornadoes, their live shows, and his podcast 'Confused Breakfast.' We also discuss the impact of TikTok on podcast success, memorable gigs, and the unpredictability of the entertainment industry. Don't miss out on this episode full of laughs, movie recommendations, and behind-the-scenes stories. If you love the show and want to show support, tell your friends! And, check out our exclusive content at Patreon.com/washedupwalkons where you can find extra podcast episodes, exclusive merchandise, Merch discounts with every tier, private Walkon discord channel access, and more! Find us on social media @washedupwalkons Visit TheWashedUpWalkons.com for all of our episodes, merchandise, and more!