Podcasts about Poultry

Sorry for the delay, we were on vacation on Friday. Market Updates for last week below!BEEF: Prices keep climbing across the board – ribeyes, tenderloins, chucks, and rounds are all on fire. With packers still losing money, production dropping, and the Southern border closed to live animal imports, pressure is building. Relief may come after Labor Day – but will it be too little, too late?POULTRY: Chicken stays strong with production up and demand steady – wings are flat for now while breasts and tenders ease a bit. Football season could give wings a lift, but the real watch is Avian Flu: after six clean weeks, a new case breaks the streak. Will cooler weather bring more trouble?GRAINS: Harvest is underway and while yields look good, they're not record-shattering just yet. Corn is holding under $4 for a third straight week, soy is showing some strength on export demand, and wheat is slipping. The market looks steady – but will exports or tariffs be the wild card?PORK: Bellies look like they've peaked, slipping back to $182 from last week's $194 – and likely heading lower into fall. With butts and loins down and ribs steady, pork remains one of the best buys on the menu. But is this the break buyers have been waiting for, or just a seasonal pause?DAIRY: After a couple of big weeks higher, the market eased back – barrel down 1½, block steady, and butter slipping just ½. The push has cooled for now, but will those gains start to melt further in the weeks ahead?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

In this week's episode, we spotlight the most famous chicken in the world- the Rhode Island Red! We discuss the importance of soil testing before you build coops and runs or after if you're seeing symptoms of heavy metal poisoning. We share our recipe for delicious Zucchini Black Walnut Cake, and  deliver some retail therapy with chicken alarm clocks.Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Omlet Coops- Use Our Affiliate Link and COFFEE10 code for 10% off!https://tidd.ly/3Uwt8BfChicken Luv -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Zucchini Black Walnut Cake - https://coffeewiththechickenladies.com/farm-fresh-egg-recipes/zucchini-black-walnut-cake/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

Vic Fox is a Poultry Account Manager at Elanco. Prior to his time at Elanco, Fox worked as a Breeder Hatchery Manager, Live Production Manager, and Complex Manager, granting him a holistic view into live production, with a special focus on food safety. Vic earned his bachelor's degree in poultry science from North Carolina State University, and he is currently based in Virginia. In this episode of Food Safety Matters, we speak with Vic [1:40] about: The importance of a holistic approach to Salmonella in modern poultry operations Some of the most critical control points for Salmonella in the poultry production chain How animal health and vaccination programs fit into an integrated Salmonella control program Effective biosecurity measures for limiting Salmonella load on farms Ways in which advances in diagnostics have changed how producers manage Salmonella risk How a farm's Salmonella control program translates to consumer safety and confidence The benefits of Elanco's multidisciplinary approach that brings together veterinarians, food safety experts, nutritionists, and diagnostics experts. Sponsored by: Elanco We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Direct Action Everywhere Outside Trader Joe's Berkeley Credit to D.A.E. Aug 15th Action Poster On today's show,  Direct Action Everywhere will be holding an action in front of Trader Joe's in Berkeley tomorrow and lead organizer Cassie King will explain why.  We'll switch gears and speak to climate activists from Portland, OR (Dr. Bernadette Rodgers –Scientists Rebellion Turtle Island), Corpus Christi, Texas (Armon Alex – Gulf of Mexico Youth Climate Summit) and Lake Charles, Louisiana (James Hiatt – For A Better Bayou) who are all participating in today's huge action at Wells Fargo headquarters in San Francisco. The post Mistreated Poultry & WF Protests appeared first on KPFA.

BEEF: The summer beef rally isn't slowing down – low production and high demand are keeping prices on the move. Middle meats, chucks, rounds, and grinds are all climbing, setting us up for a pricey Labor Day BBQ. Will the market cool after the holiday, or will tight cattle supplies keep the heat on?POULTRY: Production is running 1% ahead of last year, with demand staying strong as chicken remains the go-to alternative to high beef prices. Wings are steady for now, but will football season send them higher? Six weeks with no new Avian Flu cases – let's keep it going.GRAINS: Corn prices remain under $4 with a record U.S. harvest on the horizon – great for feeders, rough for farmers. But with soy inching up on palm oil tariffs and wheat holding steady, could this calm market be setting the stage for a surprise turn?PORK: Bellies cracked the $200 mark before slipping back – still riding high for now. But with just a few more weeks of seasonal strength left, will the fall bring the big break buyers have been waiting for?DAIRY: Cheese keeps climbing – barrel up 6, block up 4 – but butter's the rebel, dropping 11 points. With baking season buying about to kick off, is the clock ticking on those lower butter prices?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

In this second part of the episode of The Poultry Nutrition Blackbelt Podcast, Dr. Michael Lilburn from Ohio State University continues exploring the complexities of zinc nutrition in poultry. He explores transporters, immune function, microbiome interactions, and the limitations of current zinc research methodologies. Dr. Lilburn also discusses the effectiveness of organic vs. inorganic zinc sources. Listen now on all major platforms!"The role of trace minerals on the microbiome may not show clear cause and effect, but could influence population uniformity."Meet the guest: Dr. Michael Lilburn is an Emeritus Professor at Ohio State University and a past president and Fellow of the Poultry Science Association. His extensive work in skeletal metabolism and trace mineral nutrition has informed decades of poultry nutrition research. Liked this one? Don't stop now — Here's what we think you'll love!What you'll learn:(00:00) Highlight(01:15) Introduction(01:10) Zinc absorption pathways(02:23) New technologies insights(03:29) Zinc accumulation(05:43) Microbiome interactions(09:03) Organic x inorganic(11:09) Closing thoughtsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Kemin* Kerry- Anitox- BASF- Poultry Science Association

Find out why chicken thighs are so easy to stuff, and get the recipe for this amazing cream cheese and spinach stuffing. Winning Recipe! Recipe: Stuffed Chicken Thighs from TheCookful.Here are the links to some of the items I talked about in this episode: #adBaking DishMedium BowlInstant Read ThermometerNon-Stick PanThe All New Chicken CookbookThis episode was also published in August, 2023.Here's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

Avian influenza has hit Hickman's Family Farm in Arizona, wiping out 6 million egg-laying hens and forcing hundreds of layoffs. But as Glenn Hickman and veterinarian Dr. Kay Russo reveal, this devastating loss might have been preventable.The current H5N1 virus has evolved in an unprecedented way, jumping from birds to dairy cattle and even back to poultry operations. This complex transmission pattern has created a perfect storm for egg producers, with 28 million of last year's 39 million layer hen losses directly linked to spillover from dairy infections. The result? Americans paid a staggering $11 billion in higher egg prices while taxpayers spent an additional billion on cleanup efforts.At the heart of this crisis lies a contentious debate between science and trade policy. Egg producers advocate strongly for vaccination, pointing to France's successful program that reduced outbreaks by 90%. Meanwhile, the broiler chicken industry, which exports $4-6 billion annually, resists vaccination due to potential trade repercussions. This standoff continues despite available vaccines that wouldn't affect egg quality or food safety."We need to put the politics aside and come up with solutions that allow us to continue to feed people economically," urges Hickman, whose operation faces a 20-month recovery timeline. With empty egg shelves affecting families and food banks nationwide, the question becomes increasingly urgent: should protecting trade agreements take precedence over ensuring a stable domestic food supply?As fall migration approaches—traditionally a high-risk period for avian influenza—producers anxiously await guidance from USDA on vaccination protocols. The clock is ticking on a crisis that threatens not just individual farms, but America's food security itself.This episode is brought to you by United Animal Health. For more information on United Animal Health, visit unitedanh.com and discover how they're advancing animal science worldwide.

BEEF: Prices are surging in the dead of summer – and it's not slowing down. With record-high cattle costs and packers losing $300 a head, the market's acting more like spring than August… so what's driving this upside?POULTRY: Chicken stays steady – strong production, strong demand, and no big price moves on the horizon. With five weeks flu-free and beef heating up, is poultry about to hold its ground or ride the market wave?GRAINS: Grains keep sliding – with corn dipping under $4 a bushel for the first time in a long while. Soy and wheat are following suit, but could strong soy meal exports shake things up?PORK: Pork bellies bounce back to $189 – and the strength may hold through month's end. But with loins, butts, and ribs slipping, how long will the split market last?DAIRY: The CME heats up – barrel jumps 11, block climbs 12, and butter bucks the trend, sliding 4.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Send us a textJoin Dr. Chastain and Ginger as they explain virtual fencing, including:What is virtual fencing?The potential benefits of virtual fencingPossible disadvantages of virtual fencingLink to show notes: BetterAnimalHandling.com

Dr. Bianca Pruitt of Will County is a recipient of the Illinois Farm Bureau Nurse Practitioner Scholarship.University of Illinois Extension horticulture educator Ken Johnson provides information on wasps.  Illinois Comptroller Susana Mendoza highlights her presence at the Illinois State Fair. Timothy Thompson from Valent discusses progress and condition of the corn crop. 

In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Michael Lilburn, Emeritus Professor at Ohio State University, explores the complex role of zinc in poultry nutrition. He discusses historical context, metabolic functions, enzyme interactions, and ongoing misconceptions around zinc requirements. Gain science-backed insights into digestibility and bioavailability. Listen now on all major platforms!"Zinc plays catalytic and structural roles depending on the protein and the amino acid it's bound to."Meet the guest: Dr. Michael Lilburn is an Emeritus Professor at Ohio State University and a past president and Fellow of the Poultry Science Association. His extensive work in skeletal metabolism and trace mineral nutrition has informed decades of poultry nutrition research. Liked this one? Don't stop now — Here's what we think you'll love!What you'll learn:(00:00) Highlight(01:26) Introduction(02:30) Guest background(05:00) Zinc metabolic roles(06:21) Skeletal development(11:58) Phytase and zinc(15:26) Digestibility and bioavailability(16:54) Closing thoughtsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Kerry* Kemin- Anitox- BASF- Poultry Science Association

Dr. David Kopsell, Professor of Horticulture at Illinois State University highlights The Vertical Farm at ISU.The legacy of late Madison County farmer Gene Daiber and his gift to the IAA Foundation.   

Julie Hewitt with the Illinois NREC and Jo Daviess County producer Nathan Koester discusss the importance of Illinois Farm Bureau nutrient stewardship field days.Illinois Farm Bureau Member Engagement Manager Ashley Beutke highlights a Member Exclusive NASCAR Enjoy Illinois 300 Experience taking place Sept. 7, 2025.Jack Ratcliffe talks Boone County Fair.DTN weather risk communicator Teresa Wells explains why Canadian wildfire smoke is showing up in Illinois weather forecasts.  

TODAY ON THE ROBERT SCOTT BELL SHOW: Dr. Brian Hooker,Aluminum Study Exposed, ACIP Members Replaced, Tylenol Injury Warning, Hooker's Senate Testimony, Hour 2 Encore - Modern Food Liver Crisis, Sheriff Mack, CSPOA, USDA Deregulates GMO Corn, Bird Flu Vax for Poultry, and MORE! https://robertscottbell.com/dr-brian-hookeraluminum-study-exposed-acip-members-replaced-tylenol-injury-warning-hookers-senate-testimony-hour-2-encore-modern-food-liver-crisis-sheriff-mack-cspoa-usda-deregulat/ https://boxcast.tv/view/dr-brian-hooker-aluminum-study-exposed-acip-replaced-tylenol-injury-warning-hour-2-encore---sheriff-mack---the-rsb-show-8-1-25-qhhwotbo8k1lmd44x2jv Please read this disclaimer carefully before you (“you”, “your”) use our [Your Website URL] website (“website”, “service”) operated by the [Your Business Name] (“operator”, “us”, “we”, “our”). Purpose and Character The use of copyrighted material on the website is for non-commercial, educational purposes, and is intended to provide benefit to the public through information, critique, teaching, scholarship, or research. Nature of Copyrighted Material Weensure that the copyrighted material used is for supplementary and illustrative purposes and that it contributes significantly to the user's understanding of the content in a non-detrimental way to the commercial value of the original content. Amount and Substantiality Our website uses only the necessary amount of copyrighted material to achieve the intended purpose and does not substitute for the original market of the copyrighted works. Effect on Market Value The use of copyrighted material on our website does not in any way diminish or affect the market value of the original work. We believe that our use constitutes a 'fair use' of any such copyrighted material as provided for in section 107 of the U.S. Copyright Law. If you believe that any content on the website violates your copyright, please contact us providing the necessary information, and we will take appropriate action to address your concern.

It's mid-2025, and the poultry complex has had a tough first half. But, the next months look brighter, as Dr. Ashley Peterson notes in today's MeatingPod episode.The senior vice president of scientific and regulatory affairs for the National Chicken Council tells us how broiler producers can find federal aid to install new technologies to fight HPAI. She also explains how the association will jump into the just-launched national discourse on ultra-processed foods. And looking ahead, Ashley addresses salmonella — a most stubborn pathogen — and how artificial intelligence could mean more than the phrase-of-the-moment to the poultry industry.In this episode, Ashley discusses USDA APHIS programs available to help producers address HPAI and biosecurity. The link to that web page is here.

Learn how to defrost chicken quickly and safely with these methods, including the microwave, cold water, and even, my favorite, safely defrosting chicken in hot tap water. Yes, really! Recipe: How To Thaw Chicken Quickly from TheCookful.Here are the links to some of the items I talked about in this episode: #adHow to Defrost Meat QuicklyZiploc BagsThe All New Chicken CookbookThis episode was also published in June, 2024.Here's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

State Rep. Tony McCombie celebrates Sweetcorn Appreciation Day. AJ Tackett provides a CropWatcher report from Fayette County.  Lynn Gipson from the Amateur Trapshooting Association highlights the Grand American at the World Shooting and Recreational Complex in Sparta.Joe Camp at Commstock Investments previews a new market week.  

BEEF: The market's still sliding, but not as fast as you'd think with production this tight. Ribeyes and tenderloins? We may have already hit the year's low – so is an expensive holiday season inevitable? Thin meats are dropping, grinds dipped too, but this market's playing a long game.POULTRY: Chicken production is holding strong – wings are steady, breasts are ticking up, and tenders dipped a bit. Demand isn't going anywhere, but will prices stay calm? Plus, we're a month Avian flu-free – can we keep the streak alive?GRAINS: Strong crops, weak exports, and tariff concerns are pushing corn, soy, and wheat lower. Prices are slipping – but is this a true bargain, or just the calm before another shakeup?PORK: The pork market's moving lower – and even bellies are along for the ride. Is this a one-week blip or the start of an early slide? We'll need another week to see where this goes.DAIRY: After weeks of slipping, butter's starting to climb again – but is it just a pause or a new trend? This week's calm might be the quiet before the next churn.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

"Seven with Kevin" featuring Illinois Farm Bureau Executive Director of Governmental Affairs and Commodities Kevin Semlow.  John Howell, Illinois Wheat Association President.  Brian Titus highlights "The Throwdown-A Western Illinois Showdown" this Saturday at the Knox County Fairgrounds in Knoxville.Madison County Fair livestock exhibitor Mallory Hemann. 

Send us a textThis week Dr. Chastain and Ginger are glad to bring you information on:Socializing calves for being handledCapturing a calfRestraint methods for calvesLink to show notes: BetterAnimalHandling.com

Illinois Farm Bureau Young Leaders Excellence in Agriculture award winner Kate Huffman from Henry County. Talking county fair traditions with Terry Leitschuh with the Madison County Fair. Illinois Ag in the Classroom's Kevin Daugherty highlights two Illinois authors who will have a presence at the Illinois State Fair.  

Illinois State Fair manager Rebecca Clark previews the 2025 Illinois State Fair.An update from KJ Johnson with the Illinois Fertilizer and Chemical Association.  Freese-Notis Weather meteorologist Paul Otto details a cooler weather pattern.  

In this episode, I talk with Brandon Bowen of Bowen Family Farm in Georgia. Brandon and his family invested into becoming one of 6 on farm poultry processors in Georgia with the hopes of building a large on-farm poultry operation. Pairing that with pork and beef will help him cash flow better throughout the year as they scale up their operation. For more information check them out at: https://bowenfamilyfarmga.com/ https://www.facebook.com/BowenFF   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/

John Schoen from the Madison County Youth Livestock Auction where over $300,000 was generated for exhibitors.  Daniel Herriott provides a CropWatcher report from Champaign County.North Carolina no-tiller Russell Hedrick speaks at a Clinton County Farm Bureau nutrient stewardship field day. Commstock Investments Joe Camp previews a new market week.  

Kim Kiss owns and operates Grassland Poultry alongside her husband Brian, just outside Wellington. Grassland Poultry is a free-range chicken farm where they breed, hatch, raise, and process the chickens completely on-farm. In this episode, Kim explains why she and Brian chose to pivot from cattle to chickens, how their free-range chicken farm runs a little differently than most, and why the Sommerlad breed is perfect for Australian conditions. Local Land Service Mixed Farming Advisor, Claudia Hinrichsen, sat down with Kim for a cup of tea and a chat about chooks. Resources and links: Grassland Poultry website Nominate a Mate: If you'd like to nominate a mate (or yourself) as a potential future guest on the podcast, you can do so here: Nominate a Mate for 'Seeds for Success'. Connect: Central West LLS website Central West LLS on Facebook Central West LLS on X Central West LLS on YouTube The views contained in this podcast series are not necessarily endorsed by Central West Local Land Services. Listeners are advised to contact their local office to discuss their individual situation. This show is produced in collaboration with Wavelength Creative. Visit wavelengthcreative.com for more information.

A few months ago, Eggheads had the pleasure of running a booth at the PEAK Conference in Minneapolis. We met so many different folks working in the egg world, and felt so inspired by all of the incredible things we saw going on within the industry. So today, we wanted to sit down with one of the people who made it all possible. Lisa Henning is a board member for the Midwest Poultry Association, the body responsible for organizing the PEAK conference. She's also the Strategic Relationship Manager at Henning Companies, where she's worked for more than 22 years. Lisa joins us to discuss the incredible growth of the PEAK conference, her own atypical journey into the world of agriculture, and the importance of encouraging young people to pursue careers in the field.  

BEEF: The summer slide continues. Ribeyes and strips are dragging the market down, and briskets and grinds are finally dipping – but don't let your guard down just yet. With production still sluggish, we've likely got a few more weeks of softness before fall starts cooking up something new.POULTRY: Demand is driving this market – wings, breasts, and tenders are all on the rise. With summer heat slowing growth and no sign of appetite cooling off, prices could keep climbing. Three Avian Flu-free weeks in a row? Let's hope the streak sticks.GRAINS: Crops look great and prices are steady – for now. With new tariffs on deck and shifting global demand, especially for soy, the calm could break. Keep your eyes peeled… August might shake things up.PORK: Bellies keep climbing – $200 is in sight – while everything else takes a breather. Butts and loins are easing down, making loins a standout value. If you're planning menus, now's the time to think pork.DAIRY: Things are calm in cheese country – just a slight move in block and barrel this week. Butter's taking the stairs down again, and it's not done dropping yet. Could be more room to melt.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

"Seven with Kevin" featuring Illinois Farm Bureau Executive Director Governmental Affairs  and Commodities Kevin Semlow.  Illinois Comptroller Susana Mendoza highlights her "Weekly Transparency Report."Talking Illinois round barns with author and photographer John Hanou.  

Agriculture Secretary Brooke Rollins recently announced USDA's five point food safety plan focused on meat and poultry products and food safety inspections.

An extended conversation with Illinois Farm Bureau President Brian Duncan. FarmWeekNow CropWatcher AJ Tackett details heavy rains in Fayette County.Illinois Farm Bureau Economic Policy Analyst Raelynn Parmely discusses IFB "State of the Farm Economy" quarterly reports.  

Poultry farms are a significant source of air and water pollution.  In the US, they are the largest source of ammonia emissions, followed by dairy and non-dairy cattle farms. Poultry farms emit over two million tons of ammonia per year. Ammonia is not directly produced or excreted by the birds but is a common by-product […]

Illinois Farm Bureau Consumer Engagement Manager Gracie Pierson highlights the Illinois Farm Families Farmer Ambassadors program. Blake Twenhafel from the Wesclin FFA chapter discusses his lawn care business, which has earned him American Star finalist in agribusiness honors.  An update from American Farmland Trust.  

Send us a textPlease join Dr. Chastain and Ginger to learn more about:The initial socialization of nursing and weanling puppiesPuppy classesPuppy first interactions with other animals and childrenLink to show notes: BetterAnimalHandling.com

Illinois Farm Bureau Environmental Program Manager Bena Pegg previews Nutrient Stewardship Field Days.  State Treasurer Michael Frerichs with a monthly update. Illinois State Climatlogist Trent Ford discusses this week's heat wave and heavy rains from last weekend.  

Mastering Breeding: Genetics, Selection, and the Path to Purity Welcome to Episode 254 of Bred to Perfection, brought to you by the Maximus Troy Publications Broadcasting Network! Join host Kenny Troiano, founder of The Breeders Academy, alongside Nancy Troiano and Frank Bradley, for a deep dive into the science and strategy of breeding. Whether you're building a new strain from scratch or working to improve an existing line, this episode delivers everything you need to elevate your breeding program. We explore essential topics including: The truth about recessive genes and homozygosity The strategic use of inbreeding, line-breeding, and outcrossing How epigenetics and the environment influence gene expression Breeding tools like the Founder's Program and subline development Managing hybrid vigor and understanding polygenic traits Selecting for health, vigor, and disease resistance without over-relying on medication In a clear, no-nonsense format, the team breaks down complex genetics into actionable steps for breeders at every level. Plus, a listener Q&A tackles real-world challenges—from managing inbreeding depression to ensuring consistency in your bloodlines. Whether you're just starting out or a seasoned breeder refining your strain, this episode will help you build a healthier, more predictable, and genetically sound line of chickens or gamefowl. Listen now and start breeding with confidence! #BredToPerfection #BreedersAcademy #GamefowlBreeding #GeneticsSimplified #InbreedingExplained #BackyardBreeding  Welcome to Bred to Perfection with Kenny, Nancy, and Frank – the go-to podcast for serious breeders who want to master the art and science of selective breeding. Hosted by master breeder Kenny Troiano, his wife and co-host Nancy Troiano, and fellow breeder Frank Bradley, this show talks about the principles of genetics, strain development, health management, and everything you need to breed, raise and maintain high-quality chickens and gamefowl. Each episode offers practical advice, expert interviews, live Q&A sessions, and real-world insight drawn from decades of hands-on experience. Backed by the Breeders Academy, our online learning platform, Bred to Perfection equips breeders of all levels with the knowledge and tools to build strong, sustainable, and productive breeding programs. New to the show? We're glad you're here! Tune into today's episode to get a feel for what Bred to Perfection is all about. Whether you're just starting out or refining your own strain, you'll find something valuable in every conversation. Fridays at 6 PM PST / 9 PM EST on YouTubeJoin Kenny Troiano and guests as they explore advanced breeding techniques, poultry nutrition, health management, and genetic sustainability—all with one goal: helping you create high-quality, long-lasting strains. See ya there! Kenny Troiano Founder of "The Breeders Academy"  We specialize in breeding, and breeding related topics. This includes proper selection practices and the use of proven breeding programs. It is our mission to provide our followers and members a greater understanding of poultry breeding, poultry genetics, poultry health care and disease prevention, and how to improve the production and performance ability of your fowl.  If you are interested in creating a strain, or improving your established strain, you are in the right place.  We also want to encourage you to join us at the Breeders Academy, where we will not only help you increase your knowledge of breeding and advance your skills as a breeder, but improve the quality and performance of your fowl. If you would like to learn more, go to: https://www.breedersacademy.com

Recorded live at the 2021 Eco-Ag Conference & Trade Show in Covington, Kentucky, Dec. 6-9, 2021. Scaling up your chicken operation to become a commercial operation can be difficult. Reginaldo Haslett-Marroquin's system of integrating poultry into your crop and pasture operation is spreading around the world because it helps farmers see clear, humane paths forward and to reach the larger markets. He brings an indigenous-based approach to putting poultry back into its natural environment and to the business development process for aggregating and scaling the collective impact of small farms for a new and regenerative industry. In this workshop, he will lay out the regenerative poultry production protocol and will incorporate the larger-scale planning underway at the Regenerative Agriculture Alliance to scale up this system across regions in the U.S. and internationally.Important Links from Today's Episode:Members site: https://members.acresusa.comAcres U.S.A. Homepage: https://www.acresusa.com/Access Eco-Ag 2024 Recordings: https://conference.eco-ag.com/24recordingsAcres U.S.A. Memberships: https://eco-farming.com/

"Seven with Kevin" featuring Illinois Farm Bureau Executive Director of Governmental Affairs and Commodities Kevin Semlow.  Kevin Raber provides a CropWatcher report from Wabash County.  Karly Combest with Ameren Illinois discusses electric safety tips. Joe Camp at Commstock Investments previews a new market week. 

BEEF: Beef is finally cooling off—but is it enough? Strip loins and ribeyes are leading the decline, but ground beef and roasts are holding firm. With production still lagging behind last year, could this be the start of a slow slide or just a summer stall?POULTRY: Chicken remains the go-to protein, but how long can it hold? Wings are flying high on demand, breasts and tenders are steady, and production is slightly up. No new Avian Flu reports this week, which is always good news.GRAINS: Soybeans are about to stir things up. Despite strong supply and a promising crop, new demand for biofuel could send prices climbing fast. Will corn and wheat follow suit? Stay tuned.PORK: Bellies keep marching higher, and there's no sign of slowing. While other cuts ease off recent highs, bacon's sizzling summer run looks far from over – will August bring the peak, or just more heat?DAIRY: Dairy takes a dip across the board this week – but is it the bottom, or just the beginning? With block, barrel, and butter all sliding, the market may have more room to melt.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Illinois Farm Bureau Director National Legislation Ryan Whitehouse highlights a "tool shed" conversation in Champaign County. Illinois Comptroller Susana Mendoza with her monthly conversation. Illinois Department of Natural Resources large carnivore program manager Charis Jacques discusses black bear sightings in Illinois.  

Send us a textThis week Dr. Chastain and Ginger explain:Western and English saddlesParts of a saddleSaddle attachmentsLink to show notes: BetterAnimalHandling.com

Joey Jurgielewicz is a fifth-generation duck farmer and the Director of Client Service of Tasty Duck. With deep roots in the Long Island duck farming tradition, Joey brings passion, innovation and hospitality expertise to the family business.Tasty Duck is a vertically integrated duck operation headquartered in Pennsylvania, with a legacy dating back to 1933. The company supplies premium Pekin duck to top restaurants, retailers and international markets.The Jurgielewicz family can trace their duck lineage directly back to the original Long Island breeds—making them unique in the industry.The business is fully integrated: they hatch, raise, process and distribute their ducks while partnering with local family farms.Tasty Duck emphasizes sustainability, using feathers for pillows, composting manure for fertilizer and producing single-ingredient pet treats from unused duck parts.Their duck products are increasingly accessible to consumers thanks to pre-cooked items and partnerships with national retailers like Whole Foods.Tasty Duck is rooted in legacy but built for today. Joey's great-grandfather started farming ducks in 1933, and the operation now spans generations and innovations.Joey believes duck should be more than a fine dining staple. He’s on a mission to make it an everyday option through products like duck carnitas and duck bratwurst.“A happy duck is a tasty duck.” The company prioritizes animal welfare with clean facilities, careful oversight and expert staff.Sustainability is built into every layer of the operation—from using feathers for pillows to turning manure into fertilizer.  QUOTES “We're not the largest in the world, but we definitely like to say we are the tastiest and the most fun.” (Joey)“We're the only one in the duck industry that can trace our roots back to our original breed, our original farm.” (Joey)“A lot of our fellow duck farmers… they chickenized it. We kept ours as the original strand from Long Island.” (Joey)“We like to say we have that respect. Duck has a spot on the menu now—it's not just a special occasion item anymore.” (Joey)“A happy duck is a tasty duck.” (Joey)“If I can get people to try it, nine out of ten, if not ten out of ten, I can convince them to put duck on their menu.” (Joey)“Don't try too hard. Simpler is better. Duck has a natural flavor—just enjoy it.” (Joey)“We’re a niche business, so our goal is to create a niche in our niche.” (Joey)

Jenna Spychal with Jonamac Orchard and the Illinois Specilaty Growers Association talks apple growing season. Illinois Farm Bureau Associate Director of Food Systems Development Raghela Scavuzzo promotes volunteer opportunites at the Illinois Specialty Growers Association tent during the Illinois State Fair.Ron Estes with Valent talks growing conditions throughout Illinois.   

Illinois State University associate professor of agribusiness Dr. Iuliia Tetteh and ISU agriculture student Patrick Collins discuss their experience at the International Food and Agribusiness Management Association (IFAMA) 2025 Student Case Competition last month in Brazil.  United Soybean Board's Susan Watkins talks domestic demand.  Dan Haynes of the Menard County Farm Bureau Young Leaders highlights this weekend's Sweetcorn Showdown at the Menard County Fair.  

Breeding isn't just about producing beautiful birds—it's a long-term, science-driven commitment that demands grit, knowledge, and emotional resilience. In Episode 253, host Kenny Troiano is joined by Nancy Troiano and Frank Bradley to shine a light on the often-ignored realities of chicken and gamefowl breeding. This episode takes a no-nonsense look at the hard truths every aspiring breeder must face—from the misunderstood role of inbreeding to the burden of culling. The hosts explore the science behind genetics, the dangers of misinformation, and the critical importance of selection, testing, and long-term planning. You'll learn: Why inbreeding, when done right, is a cornerstone of building true strains How excessive crossbreeding and hybrid vigor myths derail your program The importance of understanding monogenic vs. polygenic traits Why culling isn't cruelty, but a breeder's responsibility How overusing medications and supplements can weaken your bloodline The hidden influence of mitochondrial DNA and prepotency How to spot and manage conformation and structural defects Plus, the team tackles false authorities, "miracle solutions," and other pitfalls that prey on newcomers. Whether you're just starting or refining your line, this episode is your wake-up call to the real work behind successful breeding. Forget shortcuts—this is about discipline, science, and dedication. Key Takeaways: Breeding is not for the faint of heart—it's for those committed to lifelong learning. Misconceptions and poor practices are rampant; science and mentorship are your best allies. Consistency, not chaos, builds legacy strains. “Inbreeding doesn't ruin birds—ignorance does.” – Kenny Troiano #ChickenBreeding #BreedersAcademy #GeneticsInBreeding #SelectiveBreeding #Gamefowl #PoultryScience #FowlHealth #CullingTruths Welcome to Bred to Perfection with Kenny, Nancy, and Frank – the go-to podcast for serious breeders who want to master the art and science of selective breeding. Hosted by master breeder Kenny Troiano, his wife and co-host Nancy Troiano, and fellow breeder Frank Bradley, this show talks about the principles of genetics, strain development, health management, and everything you need to breed, raise and maintain high-quality chickens and gamefowl. Each episode offers practical advice, expert interviews, live Q&A sessions, and real-world insight drawn from decades of hands-on experience. Backed by the Breeders Academy, our online learning platform, Bred to Perfection equips breeders of all levels with the knowledge and tools to build strong, sustainable, and productive breeding programs. New to the show? We're glad you're here! Tune into today's episode to get a feel for what Bred to Perfection is all about. Whether you're just starting out or refining your own strain, you'll find something valuable in every conversation. Fridays at 6 PM PST / 9 PM EST on YouTubeJoin Kenny Troiano and guests as they explore advanced breeding techniques, poultry nutrition, health management, and genetic sustainability—all with one goal: helping you create high-quality, long-lasting strains. See ya there! Kenny Troiano Founder of "The Breeders Academy"  We specialize in breeding, and breeding related topics. This includes proper selection practices and the use of proven breeding programs. It is our mission to provide our followers and members a greater understanding of poultry breeding, poultry genetics, poultry health care and disease prevention, and how to improve the production and performance ability of your fowl.  If you are interested in creating a strain, or improving your established strain, you are in the right place.  We also want to encourage you to join us at the Breeders Academy, where we will not only help you increase your knowledge of breeding and advance your skills as a breeder, but improve the quality and performance of your fowl. If you would like to learn more, go to: https://www.breedersacademy.com

Send us a message with this link, we would love to hear from you. Standard message rates may apply.The Mediterranean diet is an evidence-based eating pattern that supports heart health, brain health, and longevity with delicious, sustainable food choices. We explore what makes this diet special and provide practical ways to incorporate its principles into everyday meals.• Core components include vegetables, fruits, whole grains, legumes, nuts, and olive oil• Fish (especially fatty varieties like salmon) should be eaten regularly• Poultry, eggs, and dairy can be consumed in moderation• Red meat and processed foods should be limited• Extra virgin olive oil should replace butter and processed oils• Making your own salad dressings with olive oil is easy and healthier than store-bought options• Fill half your plate with vegetables at lunch and dinner• Choose whole grains over refined ones• Wild-caught fish is preferable to farm-raised when possible• Simple swaps like using herbs and spices instead of salt can enhance flavor healthfullySend us an email at yourcheckuppod@gmail.com with your questions and feedback.Support the showSubscribe to Our Newsletter! Production and Content: Edward Delesky, MD & Nicole Aruffo, RNArtwork: Olivia Pawlowski

Beef: Beef prices are finally starting to cool after the July 4th holiday – but how fast will they fall, and which cuts will drop first? With low production still keeping things tight, we're not in freefall territory yet… but if you're buying ribeyes, strips, or grinds, you'll want to hear what's coming next.Poultry: Chicken remains the go-to protein, with wings in tight supply and prices climbing again. Breasts and tenders are steady for now – but with hot summer temps affecting animal intake and a new avian flu case on the radar, will this balanced market stay steady... or tip?Grains: Prices are down across corn, soy, and wheat, but with crops thriving in the fields and new tariffs shaking up export dynamics, how long will this calm last?Pork: Bacon lovers, brace yourselves—bellies are climbing and could hit $200 soon. But beyond bacon? The rest of the pork market is cooling off… for now.Dairy: A calm week on the dairy front—but is it the quiet before a dip? With butter holding steady and cheese prices barely budging, the market might just be gearing up for a slide.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

In the first episode of our special two-part series on the AgCulture Podcast, you'll hear from Tim Kelly and Dr. Craig Wyatt from AB Vista. Tim explores how data and statistical tools can improve decision-making in dairy operations, while Craig shares key insights from the poultry industry and how they apply across livestock systems. Both sessions challenge the way we think about efficiency, variability, and production. Listen now on all major platforms!Meet the guests: Tim Kelly, Ruminant Technical Sales Manager at AB Vista, brings years of industry experience to the conversation, drawing from leadership roles across dairy and feed sectors. Dr. Craig Wyatt, Regional Technical Service Manager at AB Vista, shares technical insights from nearly two decades in poultry and feed innovation.What you will learn: (00:00) Introduction(04:17) Measuring dairy complexity(05:48) Statistical decision making(19:31) Poultry industry insights(22:12) Benchmarking feed data(29:19) Feed ingredient variability(48:00) Closing thoughtsDiscover the world of agriculture with the "Ag Culture Podcast".  This podcast will be a gateway for those passionate about agriculture to explore its global perspectives and innovative practices.Join Paul as he shares his experiences in the agricultural industry, his travels and encounters with important figures around the world.Available on YouTube, Spotify and Apple Podcasts.Subscribe at ⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.agculturepodcast.com⁠⁠⁠⁠⁠⁠⁠⁠⁠ and keep an eye out for future episodes, bringing insights and stories from the vibrant world of agriculture.

In this week's episode, we celebrate the 4th of July! Our spotlight is on the Hamburg, a heritage breed chicken found in Early America. We discuss chicken history in Colonial and Early America and bust some myths in the process. We share our recipe for Ella's Summer Fruit Cobbler, and find some retail therapy with 4th of July Poultry Tees. Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Omlet Coops- Use Our Affiliate Link and COFFEE10 code for 10% off!https://tidd.ly/3Uwt8BfChicken Luv -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Ella's Summer Fruit Cobbler - https://coffeewiththechickenladies.com/farm-fresh-egg-recipes/ellas-summer-fruit-cobbler/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

“Enjoy the grind” on the Daily Grind ☕️, your weekly goal-driven podcast. This episode features Kelly Johnson @kellyfastruns and special guest Rob Gresham, who has over 30 years of experience in the restaurant industry- starting at age 15. Since then, he helped to create, manage and operate some of the best restaurant brands in the United States, including Chipotle and CAVA. In 2023, he opened ISAAC's Poultry Market, an award-winning fast casual restaurant with two locations in Montgomery County, Maryland. ISAAC'S won best sandwich in the state of Maryland, and they finished in the top 10 of the world food championships. Rob's extensive culinary background and hands-on approach has given him the knowledge, creativity and skill to create ISAAC'S from the ground up, with heart and soul and a flair that is unique to Rob.S7 Episode 26: 06/26/2025Featuring Kelly Johnson with Special Guest Rob GreshamAudio Credit Intro and Outro: Daniel ChayraFollow Our Podcast:Instagram: @dailygrindpod https://www.instagram.com/dailygrindpod/  X: @dailygrindpod https://x.com/dailygrindpod Facebook: https://www.facebook.com/dailygrindpodTikTok: https://www.tiktok.com/@dailygrindpodPodcast Website: https://direct.me/dailygrindpod   Follow Our Special Guest:Website: isaacs.market X: @isaacspoultrymarket, @1_robg