Podcasts about Pork

Most people hear "buy the best meat you can afford" and immediately picture the $30 pasture-raised ribeye at Whole Foods — and then conclude that eating well is simply out of reach. But that's not a fair test of what quality meat actually costs. Ribeye is the most expensive cut at the highest tier, and comparing it to cheap conventional ground beef is like comparing a BMW to a used Corolla and deciding all cars are unaffordable. The more useful question is what "good enough" looks like across different categories of meat, because the answer isn't the same for beef as it is for pork or poultry. In this episode, I lay out a tiered framework you can use when buying meat, explain why I draw a hard line at industrial pork and poultry (even though I'm more forgiving about conventional beef), and share my honest reaction to a specific product launch that put the whole question in sharp relief. On the beef side, the tiers are fairly forgiving. Grass-fed, grass-finished ground beef from a local regenerative farm often runs around $10 a pound — and you can find it cheaper than that at Aldi or Walmart. That's not far from conventional at all, and it's where most families actually spend their beef budget anyway. The $30 ribeye is real, but it's also not the only option in the category. Pork and poultry are a harder conversation. Roughly 93% of US pigs are raised in factory farms where pregnant sows spend most of their adult lives in gestation crates too narrow to turn around in, standing on concrete under artificial light. Beyond the animal welfare problem, pigs and chickens are monogastric animals — unlike cattle, they don't have the ruminant digestive system that buffers against poor feed inputs. Whatever is in their feed shows up directly in the meat and fat, including pesticide residues, soy isoflavones, and rendered animal byproducts that are still legally used in US monogastric feed. That's a problem conventional beef simply doesn't have to the same degree. Carnivore Bar recently reached out to introduce me to a new lower-cost version of their product called the Everyday Bar, priced at around $5 versus their original $16 bar. The catch is that it uses grain-finished beef. My gut reaction was to say "no," but after sitting with it for a few days, I settled on a more pragmatic: if the choice is between this and a conventional protein bar packed with lab-derived ingredients, the Everyday Bar wins.  Grain-finished beef is still significantly better than industrial pork, industrial poultry, or anything plant-based. But if you can afford the original, that's the one I'd buy. Thank you to this episode's sponsor, Carnivore Bar! Carnivore Bar makes some of the highest quality meat bars I've ever had — grass-fed, grass-finished beef, tallow, and salt. No fillers, no seed oils, no nonsense. I've been eating them for a while now, and the Apple Pie flavor is still my go-to when I need something portable and actually satiating. If you're looking for a real food snack that travels well and doesn't compromise on ingredients, I encourage you to give Carnivore Bar a try. To learn more about why I recommend them, check out my in-depth review: https://michaelkummer.com/health/carnivore-bar-review/ And use code MICHAELKUMMER to get 10% off your order: https://endlss.io/sl/the-carnivore-bar/kummer In this episode: 00:00 Intro 01:16 What good meat means  01:38 Steak vs. ground beef  03:30 Three-tier framework  05:27 Why pork and poultry are worse  06:33 Factory farm reality check  08:08 Feed matters for monogastrics  09:50 Carnivore Bar dilemma  12:23 Pragmatic buying advice  16:59 Final thoughts Find me on social media for more health and wellness content: Website: https://michaelkummer.com/ YouTube: https://www.youtube.com/@MichaelKummer Instagram: https://www.instagram.com/primalshiftpodcast/ Pinterest: https://www.pinterest.com/michaelkummer/ Twitter/X: https://twitter.com/mkummer82 Facebook: https://www.facebook.com/realmichaelkummer/ [Medical Disclaimer] The information shared on this video is for educational purposes only, is not a substitute for the advice of medical doctors or registered dietitians (which I am not) and should not be used to prevent, diagnose, or treat any condition. Consult with a physician before starting a fitness regimen, adding supplements to your diet, or making other changes that may affect your medications, treatment plan, or overall health. [Affiliate Disclaimer] I earn affiliate commissions from some of the brands and products I review on this channel. While that doesn't change my editorial integrity, it helps make this channel happen. If you'd like to support me, please use my affiliate links or discount code.

Welcome back to this week's Friday Review where I can't wait to share with you the best of the week!     I'm looking forward to reviewing:     Minerals Drive Health Success (tip of the week) Advanced Tick Support (product review) Ractopamine Infected Meat (research) Vagus Nerve Stimulation (research)   For all the details tune into this week's Cabral Concept 3780 – Enjoy the show and let me know what you thought!   - - - For Everything Mentioned In Today's Show: StephenCabral.com/3780 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

Send us Fan MailA popular claim these days is that God prohibited pork, shellfish, and other animals because they're unhealthy, unclean scavengers, or dangerous for human consumption. But is that actually what the Bible says?In this video, Dr. Solberg examines a viral claim that the dietary laws of Leviticus 11 were given for health reasons and test that idea against Scripture itself. He looks at the biblical meaning of "clean" and "unclean," explores the Hebrew concepts of ritual purity, and examines the reason God explicitly gives for Israel's food laws.Were the dietary restrictions primarily about nutrition? Were they intended for all humanity? Why were Abraham, Isaac, Jacob, and Noah allowed to eat foods that would later be restricted under the Mosaic Covenant? And what does the Torah itself say about the purpose of these commandments?Rather than relying on modern Hebrew Roots and other Torah-observant movement theories, let's go directly to the biblical text and let Scripture speak for itself.  Topics covered:• Leviticus 11 and the prohibition of pork• The Hebrew words ṭāhôr (clean) and ṭāmēʾ (unclean)• Ritual purity versus health regulations• Why Israel's dietary laws were given• Leviticus 20:25–26 and being "set apart"• Genesis 9 and the pre-Sinai diet• Common misconceptions about biblical food laws• Hebrew Roots claims examined in light of ScriptureThe Biblical Roots MinistriesOur websiteOur YouTube ChannelProf. Solberg's BlogSupport our Ministry (Thank you!)

Cincinnati, you were absolutely wild. This set captures the energy from an unforgettable night at Pork Grind dirty beats, big-room energy, and a dance floor that gave everything from start to finish.Thank you to everyone who danced, screamed, supported, and showed me so much love. Huge thank you to Tom and Noah for having me and for supporting my music.Recorded live at Pork Grind Cincinnati.

State and federal updates from Illinois Farm Bureau Executive Director of Governmental Affairs & Commodities Kevin Semlow. Newly elected Illinois FFA President Bryer Nelson and his Canton FFA advisor Colton Downs. Brett Borchardt, senior meteorologist for National Weather Service in Chicago talks Wednesday derecho and Thursday tornado outbreak.IHSA Friday Friday Friday features Teutopolis High School bass fishing coach Lee Buehnerkemper. 

This week, Brownfield's Meghan Grebner and University of Tennessee ag economist Charley Martinez take a look at the USDA's update beef and pork production numbers. Plus, they dig into the latest on New World screwworm and preview the upcoming Cattle on Feed report. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mike and Luke discuss market conditions and conditions pork demand is in.

Monthly update from State Ag Pest Survey Coordinator Kelly Estes.  Highlighting June Dairy Month at a Fulton County farm of Bill Carlberg.  Illinois Ag Leadership Foundation's Jenna Wicks and 2027 fellow Miriam Gay.  

Illinois State Police Public Information Officer provides awareness on Scott's Law and other driving topics. Kevin Daugherty with Illinois Agriculture in the Classroom highlights Summer Ag Institutes.  Monthly update from Illinois Farm Bureau Associate Director of Transportation and Infrastructure Rodney Knittel.  

Monthly update from State FSA Director Bill Graff and Joan Hammann, Chief Program Specialist.Tomorrow's Ag Leaders Today segment with Megan Poole from Ogle County. Tick awareness from Dr. Teresa Steckler, University of Illinois Extension Educator. Meteorologist Paul Otto with Freese-Notis Weather discusses severe storm potential for Thursday.  

Chemicals in your food is the worst thing to eat. Pork can give some kidney problems so beware. Using herbs and garlic lesen the notion to add salt, salt, salt for flavor. Olive oil is your friend when roasting meats. Butter adds a flavor and is a natural ingredient. Healthy eating is easier if you only think: NO CHEMICALS. 

Make homemade roast pork gravy in about 10 minutes. It's easy, delicious, and perfect to serve over slices of pork and mashed potatoes. Recipe: Homemade Pork Gravy from COOKtheSTORY. Here are the links mentioned in this episode: Gravy Without Drippings Cornstarch Gravy Poultry Seasoning And there's a great new dipping sauce over on COOKtheSTORY, make sure to check out my Fry Sauce recipe. Here's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too. Join my COOKforTWO Community here! Follow me on social media TikTok, Instagram, Facebook, or PinterestGet My Newsletter! Websites: COOKtheSTORY.com and TheCookful.com Let's get cooking! -Christine xo

Coverage of the Macoupin County Fair grandstand naming rights agreement with COUNTRY Financial. Conversations with COUNTRY Financial District Leader J R Early and Macoupin County Fair Board President Kim Carney Rhodes.  Illinois Farm Bureau Actively Engaged Student of the Month for June, Ava Fleener from North Clay High School.  Joe Camp at CommStock Investments previews a new market week.  

State and federal updates from Illinois Farm Bureau Executive Director of Governmental Affairs and Commodities Kevin Semlow. Highlighting Saturday's National Trails Day with Thomas Hintz, Site Superintendent at Lincoln Trail State Park in Randolph County.  IHSA Friday Friday Friday segment features IHSA Assistant Executive Director Sam Knox. 

We wrap up our coverage of World Pork Expo in Des Moines, Iowa, sponsored by BarnTools. We review the markets with Don Roose of U.S. Commodites and price action perspective from Oliver Sloup of Blue Line Futures. Then National Pork Producers Council CEO Bryan Humphreys joins us to talk about the industry. And Farm Journal's PORK editor Jennifer Shike helps us close out the event. See omnystudio.com/listener for privacy information.

Talking skin cancer and melanoma awareness and education with Dr. Robert McWilliams from the OSF Healthcare Cancer Institute.  Jason Duensing previews this weekend's Fort de Chartres Rendezvous in Randolph County. Channel Technical Agronomist Kevin Rothzen discusses corn rootworm and The Watch program.  

And we're back... Text Iggy to bring the lobster. Iggy gives some fish advice. Righting some wrongs. Pork loin recipes. Swimming. Japanese food. Speakeasies. Hedo talk. Dillion Harper would drunk dial Iggy. Podcasts with adult stars. Pretzels. Wagering on golf. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Recapping the spring legislative session with Illinois Farm Bureau Director of State Legislation Chris Davis. Scot Loyd at the Abraham Lincoln Presidential Library and Museum's Oral History Project highlights circus history in Petersburg and The Second City in Chicago.  

Ty Higgins of OhioAGNET says things for the most part are going well. Beef and Pork are turning a profit, but grains are still struggling

This Instant Pot Roast Pork will become a family favorite. The salt and pepper mixture creates a tasty crust and seasons the drippings for an out-of-this-world gravy. Recipe: Instant Pot Roast Pork from COOKtheSTORY. Here are the links mentioned in this episode:Perfectly Roasted Pork There's a brand new recipe over on COOKtheSTORY! It's for Homemade Toum which is a Lebanese sauce that is super garlicky and delicious. It works great as a dip or sandwich spread too. Here's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too. Join my COOKforTWO Community here! Follow me on social media TikTok, Instagram, Facebook, or PinterestGet My Newsletter! Websites: COOKtheSTORY.com and TheCookful.com Let's get cooking! -Christine xo

Illinois Association FFA Executive Director Mindy Bunselmeyer previews next week's Illinois FFA Convention and discusses the new host site for the convention beginning in 2028.DTN agriculture meteorologist John Baranick breaks down the June weather outlook for Illinois.  

Today's episode features three guests discussing the similarities and differences between pork production in the United States and Brazil, along with strategies for managing risk in today's industry while recognizing and acting on opportunities. First, Dr. Anne Caroline de Lara, executive manager of live pig production at Seara Alimentos, a JBS company in Brazil, is joined by Dr. Matthew Turner, head of operations for JBS Live Pork. Together, they discuss how labor, climate and ventilation challenges vary between Brazil and the United States, while underscoring their shared commitment to raising healthy pigs. They also point to lessons producers in both countries can take from one another's systems and on-farm experiences. Then, Brady Reicks, risk manager at Reicks View Farms, shares his perspective on risk management, drawing from his background in markets and his transition into farming. He discusses how protecting margins varies by operation and offers practical approaches producers can use to make marketing and business decisions with greater confidence rather than hesitation. Both conversations were recorded at recent industry events focused on swine livability, including the International Conference on Pig Livability and Iowa Swine Day.

Visiting with Morris Community High School's Hydrogen Car Team, as they get set to depart for the 2026 Hydrogen Grand Prix World Finals in Switzerland later this month. Monthly update from IL Corn.Joe Camp at CommStock Investments previews a new market week.  

Clarissa reviews the hottest anime of the year! The year 2016, that is. YURI!!! on ICE isn't as rude as the hockey player dudes of today, but men's figure skaters can have their own heated rivalry! Or maybe they're an extended series of "Russian taunts." Visit www.animeworldorder.com for full show notes and supplemental links.

This week, Gav discovered the true meaning of a song on the Radio X playlist, Toby Tarrant told us all about his upcoming show at the Edinburgh Fringe, and Capital's Aimee Vivian has NEVER BEEN TO JOHNNY'S FLAT.Hear Johnny on Radio X every weekday at 4pm across the UK on digital radio, 104.9 FM in London, 97.7 FM in Manchester, on Global Player or via www.radiox.co.uk

Illinois Farm Bureau Executive Director of Governmental Affairs and Commodities Kevin Semlow following the final days of the spring legislative session in Springfield. Highlighting May Mental Health Awareness Month with Licensed Professional Counselor Rachel Brown. IHSA Friday Friday Friday segment features longtime Peoria Notre Dame coach Dan Gray, who's been named an honorary referee for this weekend's boys state track meet.  

Today China produces roughly half the world's pork. Getting there required swine genetics from multiple continents, feed from Brazil, and a disease outbreak that wiped out hundreds of millions of animals. This episode asks how they did it, and what that cost - to the household pig, to the smallholder farmer, and to ecosystems thousands of kilometers away.For more info, transcript and resources, visit: https://tabledebates.org/podcast/episode100Want to share your reflections on the episode? Send us an email or voice memo to podcast@tabledebates.orgGuestsRon Lane, Agricultural consultant in BeijingLi Zhang, Prof in Sociology and Environmental Studies at Amherst CollegeGustavo Oliveira, Prof in Geography at Clark UniversityEpisode written, hosted, produced and edited by Matthew Kessler. Sound mixing by Martin Palmqvist. Music by Blue dot sessions.

Want a perfectly tender pork butt roast without any unnecessary steps? This simple classic recipe has you cook it low and slow for extra juicy slices. Recipe: Roasted Pork Butt from COOKtheSTORY. Here's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too. Join my COOKforTWO Community here! Follow me on social media TikTok, Instagram, Facebook, or PinterestGet My Newsletter! Websites: COOKtheSTORY.com and TheCookful.com Let's get cooking! -Christine xo

Talking history and mission of the Illinois Nutrient Research and Education Council with chairman Don Guinnip.  Highlighting National Beef Month with Olivia Hoots from the Illinois Beef Association.Monthly update from Angie Doucette with American Farmland Trust.  

About the Guests Lee Schulz joined Ever.Ag as their chief economist in 2024. In this role, he speaks on various industry topics, develops and delivers economic data and analyses, and provides clients with critical economic perspectives for informed decision-making. He also serves as the consulting economist for the National Pork Board. Lee grew up on a crop and livestock farm in central Wisconsin. From 2012 to 2024 he was on the economics faculty at Iowa State University where he served as a professor and as the statewide extension specialist on livestock economics and markets. Lee has a bachelor's degree in agricultural business from the University of Wisconsin-River Falls, a master's in agricultural economics from Michigan State University, and a Ph.D. in economics from Kansas State University. Kiersten Hafer, vice president of business intelligence and innovation for the National Pork Board, provides strategy, insights and guidance to the pork industry and supply chain on where to play and how to win with pork. She has leveraged her 30 years of experience with Fortune 500 companies and high-growth organizations to uncover and unlock potential, facilitate change and measure expansion. As a lifelong connector and change agent, she has strategized business growth with retailers, marketing agencies, food brokers, foodservice operators, market research firms and consumer goods manufacturers. Before her role with the National Pork Board, she served as vice president of marketing for Clemens Food Group, where she was responsible for marketing, innovation and business insights across its retail and foodservice businesses. Hafer is a graduate of Saint Joseph's University with a Master of Science degree in Food Marketing from the Haub School of Business. She resides in the Greater Philadelphia region with her husband, two children and two golden retrievers. Jesse Heimer owns Heimer Hampshires, a 500-sow show pig enterprise, where he leads a team of eight raising competitive pigs for junior livestock enthusiasts nationwide and sells progressive genetics via semen and breeding stock to other breeders. Heimer is a founding member and past board member of the Missouri Youth Show Pig Circuit (2009-2023) and a current Missouri Pork Association board member. At the national level, he is a Pork Leadership Institute graduate (2021); hosted dialogue with industry leaders to foster harmony between show pigs and commercial sectors; sits on the NPPC Traceability task force; participates in the AgView working group and represents exhibition swine on the General Conference Committee of the U.S. Swine Health Improvement Plan. What can you expect to learn from this episode of Popular Pig? Why growing pork demand starts with understanding the consumer not just the product How data is being used to target the right people with the right message at the right time Why demand growth is a long game and what realistic expectations should look like How marketing efforts actually connect back to producer profitability and value

* How do we actually make a teacher pay raise permanent? * A bipartisan task force will try to revamp school funding. Here's what to know * Could the SEC fine/reprimand Lane Kiffin? * As UNO transitions to LSUNO, a new leader is ready for the challenge * Consumer confidence dropped in May. How are you feeling about the economy?

Illinois Congressman Eric Sorensen visits the Henry County farm of Brian Corkill, where the two discuss conservation practices. Abigail Peterson, Director of Agronomy for the Illinois Soybean Association highlights field trials across the state this summer and promotes ISA's Summer Field Day. 

Jenna Spychal with the Illinois Specialty Growers Association highlights next month's Summer Horticulture Day at Rader Family Farms in Normal.  Tomorrow's Ag Leaders Today segment features Johnna Fulcher with the Illinois State University Collegiate Farm Bureau.Illinois State Climatologist Trent Ford looks at tornado statistics. 

Val Dolcini, head of public affairs for Syngenta, from a conversation during NAFB Washington Watch last month.  Promoting RFD Radio Network's Vintage Country Memorial Day edition featuring the late CPL Bryant J. Luxmore and his family's barn in rural New Windsor. Joe Camp at Commstock Investments previews a new market week.  

We honor Memorial Day. We are so very appreciative of the service members who gave the ultimate sacrifice for our country. If you are fortunate enough to be able to go to a backyard cookout, I have some recipes for foods that go along with cookouts. Amy shares recipes for Cornbread salad, Corn Muffins that will make people think you are the best cook in this world, Alice's and Barry Bales (Bales Farm, Misheim TN) recipe and directions for making Smoked Pork Shoulder and Sauce. If you would like to see a video of Amy Campbell demonstrating how to make the cornbread salad, WBIR is streaming their Grillin' and Chillin': Summer Recipes segment, This series showcases some great recipes that are perfect to take to summer cookouts. My video starts at the 9:50 time stamp. If you enter WBIR.com on your computer, it starts right up when you locate for the "Grillin' and Chillin' title" on their website WBIR.com.

Jerk spiced pork with grilled pineapple salsa 750g pork belly slices 2 cloves garlic 1 onion, chopped 25g root ginger, chopped 1 green chilli 1 teaspoon all spice 1 teaspoon cinnamon ½ teaspoon ground cloves ½ teaspoon nutmeg ½ teaspoon black pepper 1 bay leaf shredded 2 teaspoons thyme leaves 65g dark brown sugar Zest and juice 1 limeBlend the garlic, onion, ginger, chilli, allspice, cinnamon, cloves, nutmeg, black pepper, bay and thyme to a smooth paste. Mix in the sugar and lime and then rub in all over the pork. Marinate for a few hours. Rub off the marinade and place the pork on a grill. Heat the marinade up in a pan and when the pork is cooked add to the marinade.Grilled pineapple salsa 1 pineapple 1 red onion 1 teaspoon finely chopped red chilli 2 limes 25ml olive oil 1 teaspoon sugar Peel the pineapple and cut in quarters through the root. Remove stalk from middle and cut each quarter in half. Place on a hot grill to mark and then chop into 1cm dice. Finely chop the chilli and add with the lime zest. Cut the limes in half and grill until black then squeeze into the mix. Add the oil, sugar, and season with salt.

Juicy, tender pork cutlets wrapped in a crispy layer of breadcrumbs with a sweet-and-savory sauce drizzled over the top makes this Air Fryer Pork Katsu an easy dish to fall in love with. Recipe: Air Fryer Pork Katsu from COOKtheSTORY. Here's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too. Join my COOKforTWO Community here! Follow me on social media TikTok, Instagram, Facebook, or PinterestGet My Newsletter! Websites: COOKtheSTORY.com and TheCookful.com Let's get cooking! -Christine xo

Some tales are clearly legends due to their fantastical elements, while others bring the fantasy right into real life. either way, the story is worth the ride. Order the official Cabinet of Curiosities book by clicking here today, and get ready to enjoy some curious reading! Join our Patreon for ad-free episodes!: https://www.patreon.com/grimandmildSee omnystudio.com/listener for privacy information.

In this episode, Jeff Malec sits down with Dr. Patrick Welton to trace his remarkable path from Wisconsin kid to Stanford oncologist to veteran futures trader and founder of Welton Investment Partners. Patrick shares how trading pork bellies and interest rate futures in the late 1970s to pay tuition evolved into a decades-long career shaped by mentors at Commodities Corp, relationships with legends like Paul Tudor Jones and John Henry, and a unique “outside inside trader” role that let him keep practicing medicine at Stanford while managing money. He explains how his medical background and scientific training influence his approach to risk, uncertainty, and decision-making, and breaks down Welton's strategy mix across trend following, macro, short-term flow trading, and equity selloff protection. Along the way, Patrick and Jeff dig into the myths around trend following “dying,” why diversification and staying power matter more than narratives, how capital flows really drive short-term moves, and what it takes to survive for 30+ years in a business where most firms disappear. SEND IT!Chapters:00:00-02:03=Intro02:04-09:40=Doctor to Trader: Patrick Welton's Origin Story, From Wauwatosa to Futures and the ER09:41-30:03= From 1987 Crash to Commodities Corp: How Patrick and Annette Turned a Side Hustle into a Trading Career30:04-43:19= Doctors, Scientists, and Traders: Embracing Uncertainty, Reflexivity, and the Real Drivers of Trend Following43:20-56:16= AI, Innovation, and the “CTA Winter”: Cycles, Flows, and the Future of Trend Following56:17-01:14:19= Building Welton's Playbook: Diversifying Alpha, Short-Term Flows, and the Art of Surviving as an Asset Manager01:14:20-01:29:48= Alt Data, Capital Flows, and What Really Matters: Patrick Welton on Research, Edges, and the Future of Trading01:29:49-01:37:47= End-of-Month Myths, Market Microstructure, and the Limits of Short-Term EdgesFrom the Episode: Leverage Is Bad. Except When It Isn't. Morningstar Just Made the Distinction OfficialBook: Richer, Wiser, Happier: How the World's Greatest Investors Win in Markets and Life Book: Market Wizards, Updated: Interviews with Top TradersJack Schwager on The DerivativeFollow along with Dr. Welton and Welton Investment Partners on LinkedIn and be sure to check out Welton's website at welton.com for more information!Don't forget to subscribe to⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Derivative⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, follow us on Twitter at⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@rcmAlts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠sign-up for our blog digest⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Disclaimer: This podcast is provided for informational purposes only and should not be relied upon as legal, business, or tax advice. All opinions expressed by podcast participants are solely their own opinions and do not necessarily reflect the opinions of RCM Alternatives, their affiliates, or companies featured. Due to industry regulations, participants on this podcast are instructed not to make specific trade recommendations, nor reference past or potential profits. And listeners are reminded that managed futures, commodity trading, and other alternative investments are complex and carry a risk of substantial losses. As such, they are not suitable for all investors. For more information, visit⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.rcmalternatives.com/disclaimer⁠⁠⁠⁠

In which Tommy shares a Nirvana cover arranged for mandolin and Galen leads us in a game that is either an old family tradition, or... something else entirely.

The past two weekends Doug and Alice made a couple of fun trips out of town for very different theatrical experiences. But now they're back and ready to tell you all about the splash zones and crunchy gushers.Plus, ever wondered what Alice thinks of the Britney Spears classic film "Crossroads?" Now's your chance to find out.Other Discussion Topics May Include:- Does God live in the ocean?- Pork tiramisu- Boise is heated by its own farts- Convincing gibberish- Idaho? Or Youdaho?

Hosts Pastor Robert Baltodano and Guest Pastor Tom Keller, Founding Pastor of Calvary Chapel Lebanon Question Timestamps: Maria, email (2:00) - Is the Ice Age Biblical? If so, when was it in Biblical history? Anthony, email (3:04) - What do you say to people who try to poke holes in the Bible? Eric, NJ (5:25) - What details should I include in my testimony? Am I overthinking it? Carrie, YouTube (7:52) - What is the difference between an unsaved person and a person who is possessed? Theresa, Facebook (9:21) - Is it okay for Christians to eat pork? Which day is the day of rest; Saturday or Sunday? How do I share about Jesus in a concise to the point way? Tracey, CA (12:08) - Is it okay for a woman to be a pastor along with her husband? Arthur, YouTube (13:56) - How do you love a person who doesn't love you because of your ethnicity and country you are from? Lori, VA (16:07) - Where is the land of "Uz" that Job was from? John, email (20:13) - David's mother is mentioned in 1 Samuel 22, why isn't she included in the account of David's anointing by Samuel? David, SC (21:17) - Where did the nephilim come from in Genesis 6? Sandra, TN (26:12) - Is there anywhere that the early church built buildings and called them "churches?" Asia, NJ (33:34) - How should I handle my unsaved husband? How do I encourage him to be the spiritual leader in the household? Ed, NJ (39:48) - How do I help my friend that is addicted to fentanyl? Kevin, email (43:54) - What does the book of Daniel say about Iran? What about Gabriel and the Prince of Persia, do they have any relevance today? Sharon, FL (45:50) - Is it demonic possession to have sex with giants? Michael, email (48:13) - Does God punish people for past sins? Debbie, FL (49:39) - I've heard people say that a Christian shouldn't take controlled substances for medical purposes, is this supported by the Bible? Johnny, email (53:01) - Why do so many pastors support the death penalty? Ask Your Questions: Call: 888-712-7434 Email: Answers@bbtlive.org

Memorial Day is upon us, and we’re celebrating the unofficial start to grilling season in the most St. Louis way possible: An entire episode dedicated to pork steaks. George and Cheryl get into everything you ever wanted to know about this definitively St. Louis barbecue dish—and then some—with the metro area’s undisputed king of the cut, BEAST Craft BBQ’s David Sandusky. From sauces to rubs, thickness to cooking fuel, the three will touch on every aspect of this venerated barbecue item so that you have all the information you need to make your backyard cookouts more delicious. Bust out the jorts, crack open a Busch and settle in to learn how you can make this your most St. Louis summer ever. Watch Arch Eats on YouTube and listen on Spotify, Apple Podcasts, or wherever podcasts are available. See related stories and resources from this episode at https://www.stlmag.com/podcasts/arch-eats/episode-67 Watch on YouTube: https://www.youtube.com/playlist?list=PLwYnyrcREHGkvOXGJHENgtHtcRMnGPVFW Listen on Spotify: https://open.spotify.com/show/0BfUm30GQXcfuYAWqwrsYs?si=432aaa0abc5646a4&nd=1&dlsi=c46d922dd1824b7b Listen on Apple Podcasts: https://podcasts.apple.com/us/podcast/arch-eats/id1714524378 New to podcasts? Follow these instructions to start listening to our shows, and hear what you’ve been missing: https://www.stlmag.com/podcasts/how-to-listen/ Have an idea for a future episode? Email podcasts@stlmag.com Interested in being a podcast sponsor? Email advertisting@stlmag.comSee omnystudio.com/listener for privacy information.

Gen Z and millennial consumers are leading in both purchase frequency and annual spending. Neal Hull, director of state and regional marketing with the National Pork Board, said they are working with retailers to ensure ground pork is prominently placed and easy for shoppers to find in the meat case. NAFB News ServiceSee omnystudio.com/listener for privacy information.

(00:00-19:35) Something's wrong and I'm trying to fix it. How old is Matt Damon? Doug, wink twice if you're ok. Did you get to see The Devil Wears Prada 2 yet? You're kinda the hero, then. Brutal loss for the Cardinals yesterday in San Diego. Not a lot of hits given up in the four game series. Passing thru Sacramento. Jimmy Crooks hit home run number 12 this weekend. Gotta come up at some point.(19:43-44:11) Oli Marmol post game talking about not being able to put much together offensively and loving that the team is pissed about not getting the sweep. Enough sports, talk french fries. If O'Brien gets that final strike yesterday, none of this is going on. McGreevy's TMA bump is real. Six shutty. Pork steak and broccoli salad. Still got Jordan Walker going for 80. Air tagging McGreevy. Minor leaguers hitting in spots where guys on the big league club aren't.(44:21-1:11:10) Battlehawks win and Wemby's elbow. Doug got a poor night sleep last night. The Strode Program. Steve from Birmingham on the phone lines and wants to talk Jordan Walker. Ope, we lost Steve. Night, night Steve. Steve's finally back. Steve didn't have the grades to get into Auburn. And he doesn't like how Jordan Walker surrounds a fly ball. Steve's tired of the primadonnas. Steve gets Joe Buck's seal of approval. Acceptance rates in the SEC.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Something's wrong and I'm trying to fix it. How old is Matt Damon? Doug, wink twice if you're ok. Did you get to see The Devil Wears Prada 2 yet? You're kinda the hero, then. Brutal loss for the Cardinals yesterday in San Diego. Not a lot of hits given up in the four game series. Passing thru Sacramento. Jimmy Crooks hit home run number 12 this weekend. Gotta come up at some point.Oli Marmol post game talking about not being able to put much together offensively and loving that the team is pissed about not getting the sweep. Enough sports, talk french fries. If O'Brien gets that final strike yesterday, none of this is going on. McGreevy's TMA bump is real. Six shutty. Pork steak and broccoli salad. Still got Jordan Walker going for 80. Air tagging McGreevy. Minor leaguers hitting in spots where guys on the big league club aren't.Battlehawks win and Wemby's elbow. Doug got a poor night sleep last night. The Strode Program. Steve from Birmingham on the phone lines and wants to talk Jordan Walker. Ope, we lost Steve. Night, night Steve. Steve's finally back. Steve didn't have the grades to get into Auburn. And he doesn't like how Jordan Walker surrounds a fly ball. Steve's tired of the primadonnas. Steve gets Joe Buck's seal of approval. Acceptance rates in the SEC.Joined by voice of the Blues, Chris Kerber. Talking Springfield Thunderbirds. Steve Ott has the team playing well on this run. Who are the players to keep an eye on? Front office turning focus to the draft. Blues landing on the number eleven pick. Does Kerbs expect the Blues to try to move up?Breaking news as Mizzou has made a statement on Ahmad Hardy. Hardy was shot at a concert in Mississippi and is in stable condition after surgery. No timeline at the moment for a return to football activities.Solid weekend in San Diego despite the heartbreaker yesterday. Parts of the bullpen seeming to come together a bit. Giants coach Tony Vitello talking about the fans booing in San Francisco. Fuel on the fire for people who didn't like the Vitello hire.Some additional information on the Ahmad Hardy situation from Mississippi. Some encouraging news from Pete Thamel. Per source, Hardy is expected to play football again and he is conscious and moving about.Recapping what we know about the Ahmad Hardy situation at this point. Audio of the game typing homerun yesterday in San Diego. Doug didn't care for all the different streaming services the Cardinals were on over the weekend. Closing the loop on Jackson's lost wallet from Grove XXIII. Mr. Theatrics over here. A surprise hole. Tailing Tim pays dividends. Three straight Top 10s for Rickie Fowler. Dotem talk. Tim's dad may be on the outside looking in.The Design Aire Heating & Cooling EMOTDJames Carlton joins us in studio just in time for Joe Lunardi's first 76 team bracketology. Guess we're heading to Louisville. Doug's breaking out into hives. James rode in a Waymo. Golf chatter.Happy birthday, Breeny. Late night talk shows going by the wayside. The only constant is change. Jackson and Doug debate late night talk shows. Long form interviews. Podcasts on Netflix vs. YouTube. Doug's ready to concede that young people are stupid. Rank your Geres. Buy stock in Keke Palmer. Fun with Sacramento geography.And the winner of the Design Aire Heating & Cooling EMOTD is...See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Guest co-host Mike Schulte joins Dave with 15 years of Pork Tornadoes social media wisdom, and the message is blunt: relentless consistency wins. You literally can’t post too much in 2026—nobody sees everything anymore, so repost that same flyer as a fresh post (not a share) and keep going. Give it 45 days before you judge results. Why invest? More fans mean more bodies at the gig, plus the social proof that signals to newcomers that other people already love you. And remember—you’re not competing with other bands, you’re competing with people’s couches. From there, Dave and Mike dig into the live-show craft. Build a sound check formula so it stops being a nightmare, then cook up a Suno-generated theme song to walk on to—Always Be Performing means the show starts before the first chord lands. Treat your setlist like art: the opener’s a throwaway, but song three is the most important slot of the night. Then think about your saturation—the Pork Tornadoes cap themselves at two ticketed gigs per year inside a 30-mile radius, and the minute they got scarce, their pay jumped tenfold. Simple, not easy. 00:00:00 Gig Gab 533 – Monday, May 11th, 2026 May 11th: National Eat What You Want Day (also Hostess CupCake Day!) Guest co-host: Mike Schulte 00:01:10 Did you ever watch Night Court Dave reminds Mike of Harry Confused Breakfast Shows that were so far ahead of their time: All In The Family Roseanne 00:05:06 Managing your band's social media Relentless Consistency is the key (right now). “You can never post too much” – Mike Schulte, May 11, 2026 Mike has been running social media for Pork Tornadoes for 15 years Everyone doesn't see every post (anymore) It's money-driven Repost the same thing, the same flyer, the same idea (as a new post, not a “share”) 00:09:49 Getting “started” on social media in 2026 I tried to follow your model and nothing changed. In two weeks. You've gotta spend a month or more (Dave says 45 days) 00:14:05 What's the benefit of investing in social media The more fans you have, there WILL be more people who come to your events Also: social proof. Showing people that other people like you. 00:18:55 Social Proof + Bullheaded Persistence = Success. 00:22:00 People don't go out like they used to You're not competing with other bands, you're competing with people's couches 00:24:39 A band retreat! If 2020 hadn't happened, Pork Tornadoes would've probably gone full time 00:26:04 SPONSOR: Claude.ai – Ready to tackle bigger problems? Sign up for Claude today, which includes access to Claude Cowork, too, when you visit https://Claude.ai/giggab 00:27:42 Recent Gig(s) Gab Boston Cream Band at Seacoast Repertory Theater Pork Tornadoes is a 2-hours straight-thru band 00:34:19 Orchestrate your sound check Sound check used to be a nightmare, until we created a formula 00:38:27 Create a musical lead-in for your show For the wranglers in the Gig Gab audience Use Suno to create a theme song for your band 00:42:57 Writing a setlist is an art Your first song is a throwaway The third song is the FIRST most important song in the set (according to Dave) Develop business-like rituals for your band 00:48:32 What's Your Band's Saturation? Self-imposed proximity clauses Pork Tornadoes Proximity Clause: No more than 2 ticketed events in a 30-mile radius per year Plus one free-to-the-public festival gig to pull people in To the venues who don't have proximity clauses: why do you not? The minute we started getting scarce, was the minute our pay increased 10-fold 01:00:12 The Pork Tornadoes formula: simple, not easy. Gig Gab 532 Outtro Follow Mike Schulte Confused Breakfast The Pork Tornadoes Contact Gig Gab! @GigGabPodcast on Instagram feedback@giggabpodcast.com Sign Up for the Gig Gab Mailing List The post Relentless Consistency and the Scarcity Premium with Mike Schulte from The Pork Tornadoes – Gig Gab 533 appeared first on Gig Gab.

This week on the HowToBBQRight Podcast, looking for the perfect tea for your next cookout? Luzianne Tea has you covered (00:10). BBQ Month has officially kicked off (00:40)! Our giveaway has come to a close, and shout out to Derrick for winning it (03:48). Malcom has been nominated for the BBQ Hall of Fame again this year, and he's staying humble about it (04:30). To kick off BBQ season, Malcom cooked ribs and pulled pork that were absolutely out of this world (06:50), and while preparing for our retro dessert contest, he tried his hand at an old-fashioned coconut cake (18:30). Is pizza the best leftover food of all time (24:00)? Beef prices have been outrageous this year, but don't worry because the Justice Department is on the case (31:25). If you're looking to level up your pork butt game, here are Malcom's top tips for getting the most out of your meat (33:28). Got a whole hog you need to cook? Here's how to make sure the ham and shoulders finish perfectly without scorching the rest of the pig (41:20). What cheap foods are people bringing to the BBQ (51:00), and if you're bringing the french onion dip, make sure to choose Blue Plate (55:53)!  When it comes to tri-tip vs. picanha, what's the real difference (55:53)? If your cooker gauges are showing two different temperatures, here's what to do (58:21). Got three probes giving you different readings? Here's which one you should trust (1:04:05).   

When European settlers arrived in North America, they enjoyed a level of meat consumption that was absolutely unimaginable in the Old World. An average European was lucky to see meat once a week while even a poor American consumed about two hundred pounds a year. Ten years after the starving Plymouth colonists subsisted on wild game and Squanto's help, the Massachusetts Bay Colony found the environment so favorable for pigs and cows they didn't know what to do with all the extra food. A man who visited Pennsylvania in the 1750s marveled at the abundance of beef cattle. “[E]ven in the humblest or poorest houses, no meals are served without a meat course.” Today's guest is Maureen Ogle, author of The Price of Plenty: A History of Meat in America. We look at how a single cow acted as a compounding asset, allowing a farmer to turn free pasture into immediate capital that could be reinvested into more land and larger herds. This cycle of expansion triggered a massive supply surge that crashed the price of beef, transforming meat from a high-status luxury into a foundational calorie source for the growing working class. Meat spread with refrigerated railcars that undercut local butchers to create a national market and then government subsidies for cheap corn and soy after WWII killed off remaining retail butchers while creating the modern paradox where Americans want ethically raised meat but won't pay the high prices such a system requires.See omnystudio.com/listener for privacy information.