Podcasts about skim milk

Dr. Don and Professor Ben talk about the risks from yogurt purchased from a grocery store from a fridge with no door. Dr. Don - not risky

Roy L Hales/Cortes Currents - The audio version of this opens with a short clip of Jemma Hicken singiing ‘Skim Milk.' I was hoping it would be a new version, with her and Robbie Bankes singing together, but it looks like the only place to hear that will be in Mansons Hall at 7:00 on Tuesday July 2, 2024. Jemma and Robbie are just finishing a month long tour of Alberta and BC. They were about to play at Campbell River's Spirit Square when Cortes Currents reached them yesterday. They will be on Read Island today.  Cortes Currents: How long have you been playing together?  Jemma Hicken: “We had one show together last November. Then we've just had our tour, so mostly since May 30th.” Robbie Banks: “We started in Alberta, at Dinosaur Provincial Park, and then we worked our way back through southern Alberta and then through southern BC. Played in Calgary, Nanton and the small town of Parson.  Then we went down to the Kootenays to the Nelson area for a few days and then back up to the Okanagan.” Jemma Hicken: “We played at a tree planting camp in Midway.”  Cortes Currents: How many tree planters did you have in the audience?   Jemma Hicken: “42.”   Robbie Banks: “We thought it would be the biggest party show of our tour, but they were all very tired  (laughter) and slept on the floor.”  Jemma Hicken: “It was really fun.”  Cortes Currents: Other highlights of the tour?   Jemma Hicken: “I think one of my highlights was the first show that we played because we were in the Badlands and I'd never seen them before.  It was really picturesque and it was exciting to go there for the first time.”   Robbie Bankes: “We had some really great turnouts at a few of the house shows, which was really fun. We weren't expecting to play for that many people, but  there were some house shows with 50 or 60 people, which was really nice.”  “The whole thing was a highlight. We had really planned our driving days well. I was worried about long drives and stress, but it was very relaxing for the most part, which was a big surprise.”  Jemma Hicken: “It was a big surprise, it felt almost like a vacation.”   Robbie Bankes: “We got to see a whole bunch of different things and meet a whole bunch of different people and …” Jemma Hicken: “We got along.” Robbie Bankes: “Yeah, and we got along, which was also a surprise.” (laughter) Cortes Currents: So are you playing in Campbell River?   Jemma Hicken: “Yeah, we're playing in Campbell River in an hour and a half.  Then we are going to Read Island tomorrow, to play a show. Our last show of  the tour is on Cortes next Tuesday. It's going to be at Manson's Hall with our friend Sam Tudor, who's amazing. I feel just totally excited about this show because  Robby and Sam are two of my favourite local songwriters.  I feel honoured to be sharing a show with them on Cortes.”  Robbie Bankes: “Sam's a real up and comer. He's maybe one of the next big things in Canadian music, I would say. So it's really exciting that he wanted to come to Cortes. It'll be really fun, hopefully a good turnout,  Sam puts on a great show every time I've seen him, so it'll be really fun to see that show.” Jemma Hicken: “There's going to be lots of storytelling.”

In today's courageous episode of "Latching On," we're privileged to have Kayla share her deeply personal experience with preeclampsia and the challenges she faced in the early days of breastfeeding. Kayla's story is a testament to the power of intuition, resilience, and the unwavering determination to overcome obstacles. As Kayla recounts her journey, she bravely opens up about her battle with preeclampsia, a condition that put both her and her baby's health at risk. She shares the pivotal moments where she had to trust herself and her body, recognizing the signs that something was wrong and advocating for the care she needed. But Kayla's journey doesn't end there. She also delves into the difficulties she encountered in the beginning stages of breastfeeding, grappling with the challenges and frustrations that many new mothers face. Through it all, Kayla's unwavering spirit and determination shine through, inspiring listeners to find strength in their own journeys. Join us for an episode that celebrates the power of intuition, resilience, and the profound bond between mother and child. Welcome to "Latching On," where every story is a testament to the courage and resilience of the human spirit.

9/13//23 - Dr. Jack Stockwell, www.forbiddendoctor.com & www.jackstockwell.com Phone: 866-867-5070. Included in this podcast: an explanation of what pasteurization does to milk and the real reason why milk is pasteurized, the real story of vitamins and enzymes that pasteurization destroys, how enzymes work, a shocking revelation of what goes into flavored milk, you need animal fats to stay slim and you won't find them in skim milk and finally, the reason that we are now producing oil from cotton seeds.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/3010085/advertisement

Skim Milk Powder Production Hazards Discussing the most dangerous steps of skim milk powder production, and simple living after a house fire claims all your possessions. Losing all your possessions to a house fire. Developing new spending habits. Choosing a diet to suit your needs. Entering a triathlon with hypothermia. Most dangerous parts of running an evaporator. How a calm mind can help in stressful situations. Avoiding an extreme mishap by being proactive. Overcoming being bullied. Using cheese byproducts which were once considered waste. Spray Drying Process Raw milk run through a centrifugal separator to extract skim milk. Liquid containing solids is introduced to the evaporator. Goes through several passes to remove liquid. Solids enter balance tank. High pressure pump sends solids to top of dryer. Solids heated to 95°C. Four nozzles attached to lances spray solids down into dryer. Once dried, solids land on static bed that vibrates, and conveys to pulsing bag houses which further separate powder. Shaker loads a hopper for final packaging into bags or 1000kg totes. Mentioned in Episode Saputo Similar Episodes Railway Maintenance – Coping with Grief – Drilling Rigs – Financial Discipline How to Remove Asbestos – Details – Visual Progress Common Hazards in the Home – Trade School – Magic

Has anyone ever told you that you need to change your diet to make more fat in your milk? Maybe it was a pediatric provider suggesting that if you could only increase the fat content of your milk, your baby would gain weight properly. Or maybe you saw someone post a picture of a thicc fat plug on their pumped milk, promising that you could have one too if only you did X, Y, and Z!Well today your podcast besties dig into the science of lipidology in human milk! What kind of fats we have in our milk, how our babies use them, and how it really affects infant weight gain. This one does have some good data and we hope it's reassuring for you!Work With Us!Book a Lactation Consult with Heather! Click HERE for the deets.Book a Lactation Consult with Maureen! Click HERE to get started.THANKS TO OUR NEW PATRONSMarie Zuloaga, Chelsea Teevan, Deanna Larson and Sarah ChapaTHANK YOU TO THIS EPISODE'S SPONSORSGet your breastfeeding journey BACK ON TRACK with a Lactation Consult with Heather! Telehealth available and some insurance accepted. Click HERE for the deets. If you have Blue Cross Blue Shield, Anthem, Cigna PPO or Provider Network of America– you can fill out a short form to get pre-approval to get your visits with Heather 100% approved! Click HERE to access the form.Click HERE to order your Evivo! Use code MILKMINUTE for 15% off your purchase!Click HERE to get HappiTummi and enter code MILKMINUTE10 for 10% off your order!Click HERE to save 25% off and free shipping on all Liquid IV products with the code MILK_MINUTEListener Question: How do you handle when people keep asking for breastfeeding advice and then don't ever take it?Mentioned in this episode:Ep 164 Breastmilk CompositionEp. 84- Let's Talk Nipple Shields!Prefer to read the transcript? Click Here to read! All of the resources cited in this episode are available on our professional transcript.Support the showCheck out Milk Minute Podcast's website here!Become a VIP Click here to get exclusive access and more!Send us an e-mail! MilkMinutePodcast@gmail.comFacebook | Instagram | TikTok

When considering different types of formula, we know that breastmilk is the gold standard, and finding a formula that uses natural whole milk fats is the next best thing.

Meet Dr. Athia N. Choudhury! She is the Postdoctoral Associate in Asian American and Diaspora Studies at Duke University. Feel free to visit her website (With other Links) to see the radical courses she teaches and learn about how her "teaching philosophy is modeled after abolitionist practices which seek to disrupt punitive and hierarchical power dynamics." She is one of the guest lectures at an upcoming event at the University of Richmond called Unapologetically Fat: A Body Positivity Panel Discussion with Women of Color. This is part of UR's Pleasurefest, a week long event about sex positivity. What UR calls "Sex Positivity", we call Violence against Women since they endorse BDSM. This is just another example of how the train has gone off the rails at the University of Richmond. This is what $81,000 a year in tuition pays for at the University of Richmond. Dr. Athia N. Choudhury pushes anti-scientific conspiracy theories about caloric intake and nutrition. She blames societal standards on health and fitness on capitalism, colonialism, imperialism, and white supremacy. This is not a serious person and we hope she can come to grips with her own lack of personal responsibility and move past all of this. However, until then, it is our job to expose how students are being exposed to these ideas. Timestamps 00:00 Meet Dr. Athia N. Choudhury 0:36 Choudhury's Racism 1:16 Thinness is Problematic 2:05 Conspiracy Theories 2:51 The Colonialism of Caloric Intake 3:57 The Capitalist Agenda of Calories and Healthism 4:54 The White Supremacy of Skim Milk 5:46 Judgmental People 6:56 Choudhury's Partner 7:12 An Inheritor of Famine 8:35 Choudhury's Suburban Childhood 8:56 A Question for University of Richmond Parents 9:49 The Reality of Being Fat 10:32 Conclusion If this is your first time hearing about our ongoing battles against University of Richmond, we suggest you go over to https://linktr.ee/urwoke and see all the other videos we have done. WE POST DAILY! If you don't see us, check our other socials. If you got a favorite, we are most likely on it! The AllmyLinks has all of our Socials! - https://allmylinks.com/robisright Dr. Athia N. Choudhury's Website - https://athiachoudhury.com Fair Use Disclaimer Copyright Disclaimer under section 107 of the Copyright Act of 1976, allowance is made for “fair use” for purposes such as criticism, comment, news reporting, teaching, scholarship, education and research. Fair use is a use permitted by copyright statute that might otherwise be infringing.

 On this weeks episode, Austin discusses his new rogue creation "Warm Skim Milk", putting the spotlight once again on everyones favorite cow. Nick discusses a new supprter that is sure to be a 4 of in many decks. Check out our Discord here! https://discord.gg/5Sqca5HKZH --- Send in a voice message: https://anchor.fm/pokerogue/message

Today I speak with François de Nicolay from Domaine Chandon de Briailles in Savigny-les-Beaune, Burgundy. The 14 hectare biodynamic domaine started experimenting with spraying with skim milk instead of sulfur against powdery mildew in 2013. Powdery mildew (oidium in French) is a major fungal disease that affects vitis vinifera worldwide by decreasing grape quality and yield.  Francois talks about how milk works as a preventative and curative measure, as well its advantages and disadvantages.  @chandon.de.briailles

Time for a Creepy Short! This week, Mary tells us about two women who got fed up with abusive men and took matters into their own hands, and Rocky tells us about strange, discontinued items that should never have existed in the first place. Sources https://murderpedia.org/female.P/p/popova-madame.htm https://murderpedia.org/female.D/d/donlon-lisa.htm https://www.reddit.com/r/AskReddit/comments/supbvj/what_was_the_most_fucked_up_thing_to_come_out_in/

Skim milk vs full cream? Is a Keto diet sustainable for your body? Can being pregnant eliminate a gluten intolerance? Dr Karl & Lucy Smith are joined by Professor of nutrition and dietetics, Clare Collins to answers these questions and more, on triple j Mornings.

Skim milk vs full cream? Is a Keto diet sustainable for your body? Can being pregnant eliminate a gluten intolerance? Dr Karl & Lucy Smith are joined by Professor of nutrition and dietetics, Clare Collins to answers these questions and more, on triple j Mornings.

On this episode: Hosts Rachel Blood and Morgan Day speak on commercializing love, the truth about Pop Tarts and the irrelevance of the Super Bowl. 

Emma and I are sharing how our healthy eating is going and our great debate from Soy to Whole vs. Skim Milk. Become a sponsor of Living Large Podcast and get the video version of our Podcasts. HERE Living Large Podcast Instagram Page HERE Lynn - Click Links Below Blog Instagram Facebook Pinterest Emma Instagram Contact us at: Lynn@livinglargeinasmallhouse.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This week we talk about sugar hiding in foods. Also, we'll talk about rising meat prices, and hear about a woman who claims her dog is vegan.Celeb Transformations: https://bonvoyaged.com/celebrity-weight-loss-transformationsRising Meat Prices: https://www.valleynewslive.com/2021/10/02/demand-more-meat-causes-continual-rise-priceVegan Dog Fail:  https://youtu.be/eG2IPRr--nLiver King: https://www.instagram.com/reel/CUcsH9krFAP/?utm_medium=copy_linkRanch: https://www.fatsecret.com/calories-nutrition/food/ranch-dressing/carbohydrateIced Coffee: https://www.fatsecret.com/calories-nutrition/mcdonalds/vanilla-iced-coffee-(medium)Skim Milk: https://www.fatsecret.com/calories-nutrition/great-value/skim-milkBBQ Sauce: https://www.fatsecret.com/calories-nutrition/kc-masterpiece/bbq-sauceOJ: https://www.fatsecret.com/calories-nutrition/usda/orange-juiceHidden Sugar: https://www.positivehealthwellness.com/diet-nutrition/ultimate-list-hidden-sugars/Send us questions or topic ideas! Info@FitAndFurious.comAudio Podcast: http://FitAndFurious.com​​Apple Podcast: http://bit.ly/FitAndFuriousPodcast​​Podcast Spotify: http://spoti.fi/3svJTg4​​YouTube: http://bit.ly/FitAndFuriousYouTube​​Instagram: https://www.instagram.com/fitandfuriousnd/Twitter:https://twitter.com/FitAndFuriousNDhttp://FitAndFurious.com​​Mission Statement To cut through the bs we have been taught about nutrition and fitness over the last 40 years and give simple, relatable strategies to help people achieve the level of strength, health, and look they desire. Not politically correct, but always honest.

Nutrition Nugget! Bite-size, bonus episodes offering tips, tricks and approachable science. Sticking with the Fall season, Jenn's talking about goat milk. For real, goat milk. Jenn thinks it's weird that humans are the only animals who drink the milk of another species. Goat milk, though, might be the answer. Turns out, it's not as weird as it sounds; pver 65% of the world's population drinks it. Listen in to find out why! Like what you're hearing? Be sure to check out the full length episodes; new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/         Become A Member: https://glow.fm/saladwithasideoffries/Want a Free Menu Plan from Jenn? https://www.tlsslim.com/bettermylifenow/weight-loss-profile/?

| Episode 261 | Skim Milk | ...fear not, for I am with you; be not dismayed, for I am your God; I will strengthen you, I will help you, I will uphold you with my righteous right hand. (Isaiah 41:10 - ESV) | Make Your Own Headlines is a daily podcast striving to help you make the grace of God your top story. With Dow Welsh, pastor of Holland Avenue Baptist Church. | Follow Make Your Own Headlines on your favorite podcast outlet below. | iTunes | https://tinyurl.com/make-itunes Spotify | https://tinyurl.com/make-spotify Amazon Music | https://tinyurl.com/make-amazon YouTube | https://tinyurl.com/myoh-youtube | For more info: Visit hollandavenue.com and listen to the weekly sermon podcast at https://tinyurl.com/habc-sermons | Intro music: "Marty's Story" from https://seeds.churchonthemove.com/resources/music | Thanks to: Samson for making a super cool Go Mic http://www.samsontech.com/ Auphonic for making a super cool audiogram tool https://auphonic.com/ Audacity for making a super cool recording tool https://www.audacityteam.org/ Cube Whidden for making and coding lots of super cool stuff https://www.linkedin.com/in/cube-whidden-901b7712 Content help today from https://www.desiringgod.org/articles/all-you-need-for-another-year https://www.leader-call.com/lifestyles/turning-off-the-cows/article_3d5ddd72-f159-11eb-9a92-d390a0952ba9.html

I drink Success for Breakfast....with Skim Milk! That's right people, We watched HEAVYWEIGHTS!! The classic, the immortal, the evergreen movie of the 90's, arguably Ben Stillers greatest role of all time. Steven Brill, who directs this film and co-wrote it with Judd Apatow, has perfectly encapsulated the teenage summer camp experience...for fat kids. In this episode, we talk about our camp history's, bad dubs, our true weight's revealed, and Andy swears.....a lot. ANDY Harding guest stars and Ricky falls asleep on the pod. It's a F****** great episode! Enjoy!  Film Discussed: Heavyweights (1995) Letterboxd: Eric Peterson: letterboxd.com/EricLPeterson/ Jared Klopfenstein: letterboxd.com/kidchimp/ Ethan Jasso:letterboxd.com/e_unit7/ Caleb Zehr: letterboxd.com/cjzehr/ Ricky Wickham: letterboxd.com/octopuswizard/ Five start reviews left on the pod get read out loud!

Black history month is a great month for learning of our history and accomplishments after we were nearly destroyed by slavery, suffering and death. However, who were we and what was our history before we came to America? More about Mustafaa Abdul Muhammad and My Walk With Farrakhan @ Http://mywalkwithfarrakhan.info Contact @ 877-847-3114 or email at owner@mywalkwithfarrakhanpodcast.com --- Support this podcast: https://anchor.fm/mywalkwithfarrakhan/support

Pecking order and Quail are in the news again today. There is always something new with these little guys. I have so much fun with them. They are very entertaining. However, quail, and all birds and fowl, have a dark side. The “pecking order” occurs in many species of animal. It’s done to establish the dominant animal then the next most dominant, and the next and the next, all the way down to the “low man on the totem pole”. However, the very words “pecking order” have to do with birds pecking each other to establish dominance. Not only the quail, but the cow pecking order is in the podcast today. Before I get into all of that, I want to take a minute and say welcome to all the new listeners. Thank you for joining me. And a hearty welcome back to the veteran homestead-loving regulars. Thank you for stopping by the FarmCast for every episode. I appreciate you all so much. Let’s get to it.   Our Virginia Homestead Life Updates Garden The garden is done. I still have some perennial herbs going strong out there, but everything else is done. We need to do lots of cleanup of old, dead plants. The ground cover we used to keep the weeds down will remain in place through the winter. Yes, weeds will survive through the winter and even grow if not kept in check. After the cleanup, the next details on the garden will be talking about what we plan for next year. Creamery Scott has made so much progress with the creamery. All of the open cracks between the blocks have been filled. Additionally, he put a beautiful finish on the concrete blocks. As I mentioned in a previous podcast, it looks a bit like stucco now. That took a lot of extra time and effort. Scott is really good at working on these small touches to add beauty to the building. I say small touches. The idea is small, but the work to make it happen was large, really large. Today Scott is out there making final measurements for roofing materials. He also has a list of odds and ends kinds of tasks to get the building in tip-top shape. A week or so ago he moved all of the winter hay under the roof of the loafing area. That’s going to save some money on hay. He got it done just before the latest remnant of a hurricane came through and dropped another three or so inches of rain on us. Animal Husbandry Donkeys The donkeys are getting ready for their hoof trimming appointment. I was talking with Scott about this just this morning. He let me know that in a previous podcast I had said that Johnny was getting better about standing still for his trimming – and he did not see that as a true statement. According to Scott, Johnny is just as stubborn today as he has been since the first day he arrived on the homestead. Then he told me a story about a neighbor and friend who as a couple of donkeys. His hoof trimming story made Scott’s dealings with Johnny look like a walk in the park. It seems there is always someone, somewhere who has a bigger problem. These stories can help with perspective on our challenges. I’ll put in a little bit about pecking order for all of the animals. Daisy is definitely the matriarch ruler of the donkeys. I don’t know the order beyond that. They tend to hang out in pairs. Daisy and Cocoa are one pair. Johnny and Sweet Pea are the other pair. They are in separate pastures right now so they have no choice but to pair that way. However, when they are together, they still pair up that way. I think Sweet Pea rules in the Sweet Pea/Johnny pairing. Sheep There are still two flocks of sheep, but now configured differently. A small flock of five was originally all boys. Now the small flock of five is one boy, Lambert, and his four female companions. The other four boys are with the rest of last year’s lambs and a couple of other ewes that we decided not to breed this year. There are twelve members in that flock. All are doing well, no issues. The sheep have been the easiest of our animals for quite some time now. I don’t know if we have worked out most of the kinks or they are just easier to deal with in general. Pecking order in the sheep is much harder to see and perhaps they are one of the few animals that do not have one. Sheep hang together as a group better than any of the other animals. They instinctively know that there is power in numbers. If a coyote can get one animal separate, that animal is a goner. So they really huddle together while grazing. The only time I see them jockeying for position is when we have them huddled together. They will butt heads and push each other a little bit there. Watching them move in the field, you can see who the leaders are, the ones that everyone else follows. Again, they tend to stick very close together. One will lead and the rest follow – like sheep. Haha.   Goats The goats are the next easiest animal to deal with on our homestead. We have the internal parasites under control. There is only one real issue with them and that is their hooves needing to be trimmed. They tend to become lame from time to time. I’ve said it before. We are going to gradually phase out our current herd of cashmere goats and replace them with a hardier meat breed. One that is known for low parasite loads and low hoof maintenance. Kiko goats and Spanish goats are the breeds we are considering. Both of these breeds have closer ties to their original, wild state than some of the most popular breeds of goats which have been bred to bring out specific characteristics. Usually either meat or milk. Just like breeding any animal, as you make your genetic choices, some things improve and others get worse. Animals living in the wild are always going to be hardier. Without humans making genetic selections, wild species develop characteristics around one goal. The goal is to survive. In the case of goats, wild species do not have humans there to trim their hooves and treat internal parasites. They must evolve to be resilient, resourceful and efficient in their genetics. Among the goat girls, I don’t see much pecking order. If pressed, they will huddle together like the sheep. However, if they feel threatened, one or more of them will break away from the herd in different directions. I think they rely on their speed and agility to get away from predators. Coyotes hunt in packs and work best when they separate one animal from the rest. But the goats are fast enough to get away, I think. Anyway, one or more will break away as I said. Then the rest of the herd scatters. Goats are significantly harder to herd than sheep if they get excited. If you keep them calm and gently move them a little at a time, they are not so hard to move. So I think the goat girls have a much subtler pecking order. If we were working them closely like we do the cows, we might see it more. We don’t have goat boys anymore, but there was definitely a pecking order there. Appomattox was king and Roanoke was prince. Everybody else was down from there. Sometimes I miss the boys. They were all so regal with their long, curled horns. Cows The calves are completely weaned from milk. They are out there grazing on grass full time now. The preg checks on the girls are done and we have five of six that are pregnant. It is as we expected. Buttercup is not pregnant. We were pretty sure that was the case but it is nice to know for sure. Our newest heifer, Rosie, is pregnant. She was bred at a very young age so I got some really good advice from the vet about how to help her through the process. The central bit of advice is that she needs to grow. Rosie will get extra feed all winter. She was getting just a taste to get her trained to put her head in the milking stanchion. However, the vet recommended she gets lots of extra feed with at least 14% protein, as much as she wants without getting fat. We don’t want her to get fat because that would complicate the birth as well, but she needs to grow. She needs to get bigger. The extra feed will help her with that. We give her the best feed available. It is non-soy, non-gmo organic dairy feed, 15% protein. Scott and I had this long discussion on how to feed Rosie while not feeding the rest of the herd. We are a grass-fed operation for the most part. The big girls get a little supplement while they are producing milk. Other than that, it is grass year-round with supplemental hay in the winter. That’s it. In order to get Rosie the extra feed she needs a separate pasture area is required. We need to keep her close to be able to get feed to her efficiently. Now who to put with her as a companion? The calves are too small. She has already shown she will bully them so we can’t put Rosie with the calves. The calves will get merged into the big girl herd as soon as those big girls stop producing milk. Moving the calves frees up that pasture area. It’s close. We can easily keep an eye on Rosie. Should we put the two Jerseys together? Butter is high in the pecking order and Rosie is low man on the totem pole being the youngest and latest addition to the herd. Rosie will not bully Butter. Could Butter be the one to be a companion for Rosie? Naw. Butter would simply bowl her over and grab her feed. After some little discussion, we decided that Buttercup is the perfect choice as companion for Rosie. Unlike Butter, who will bowl over anyone who gets between her and feed, Buttercup is the opposite and pretty ambivalent towards anything but grass. Oh, she will eat her supplements, but she is not eager. Rosie will get her feed and Buttercup will just keep grazing and may not even notice. Any of the other cows would immediately come up and start competing for that feed. Hopefully, it will work out as we have envisioned it. If not, we will come up with another plan. One other note on pecking order amongst the cows. Once the calves get added to the main herd, Rosie will no longer be low man. At least until the calves are full grown. If Virginia and Luna get bigger than Rosie – and they will – Rosie may end up back at the bottom again. We shall see. Butter is smaller than Violet and also a fairly recent addition to the herd, but I’m pretty sure Violet is only one step higher than Rosie. Butter pushes Violet around at will. Claire will always be matriarch and Buttercup right behind her, or maybe Cloud. Those two are close in dominance. Violet, Butter and Rosie are down the line. I don’t know all of their criteria for order of dominance, but it is quite educational to watch it all happen. Milking We have three more days of milking and then we are done for this year. There is always a sigh of relief as the final day of milking is complete. The constant, every day, no breaks schedule of milking is not for the faint of heart. Some people do it year-round. Twice a day, every day, 365 days a year. That’s not for us. We love our cows. And we love our milk and dairy products. But we don’t love it so much that we give up our entire lives for it. Nope. We have a plan for making a living and milking seasonally. Maybe some time in the far future we will sell our little dairy and someone else will come in and want to a milk a larger herd of cows, every day, 7 day-a-week, 365-days a year. They will have the setup to do that as well. We have created a creamery with lots of flexibility to scale up as needed. We could scale it up if the need arose. Right now, the business plan is seasonal milking. We have three more days of milking and then we are done for this year. Skim Milk and Yogurt Over the past couple of weeks, I have been freezing skim milk. Scott will drink it after we run out of fresh whole milk and I now have enough to see him through the winter. The final six gallons went into the freezer this morning. Whole milk does not freeze well. The cream separates and get lumpy. It doesn’t incorporate back into the milk very well. I’ve heard stories of people making it work, but I never have been able to do it. Even thawing it very slowly and shaking it up a lot. The cream is just changed by the freezing process and there is no going back. I will still be making yogurt for a few more days. There are seven quarts in each batch stored in 14 pint containers with tight lids. The yogurt is an experiment to see how long it will last in the refrigerator. I’m making enough for three or four months. Will it be edible three of four months from now? I don’t know. We’ll keep you up-to-date on that as we progress through the winter. In the end, we will know exactly how long we can keep yogurt and that’s useful information. Quail Now on to the quail and their pecking order. I don’t know if there is another animal that is as vicious as birds when it comes to pecking order. Sure, they are cute and fun to watch. But turn your back and the next thing you know they are pecking so much they actually injure one another. We had just that scenario recently. There is only one white bird among all of the other shades of brown birds. A little over a week ago, she got injured. Her head was bleeding just a bit. The next day I went out there and the other birds had severely injured her, literally scalping her. Once they had the taste of blood in their mouth, they just kept going and going. I quickly got her out of there and into private lodging. She is healing up but it is going to take a long time. Especially when there was quite a set-back. One of the birds was obviously in distress with mites. So we were cleaning out all of the cages, disinfecting them and treating the birds and cages for parasites. We moved all of the birds out of the cages and into the various plastic boxes we use as brooders for young birds. I put the white one back in with her original group just to see how it would go. Not a good idea. After only a couple of hours, she was bloodied again. Naturally, she is back in her private domain once again. The other bird that was showing signs of parasite infestation has been removed from her group as well. It was a few days before we got the permethrin we needed to treat the birds and cages, so I moved her away from the others. While cleaning the cages, we put her back in with her former cage companions. Same couple of hours and she had a small bit of blood on top of her beak. I decided immediately that she needed to be separated until that healed. The blood is just too tempting for these guys. Again, birds are vicious. And remember, even though you can buy chicken eggs in the grocery store that say “vegetarian fed”, birds are NOT vegetarians. They are very carnivorous, though they will eat veggies as well. You will recall the stories of the early bird getting the worm while you were growing up. That story meant to teach promptness to children. However, it also illustrates that birds like worms. They also like bugs. Birds are not vegetarian. Anyway, I really love my quail. They are a joy to watch. But they are still animals. They exhibit animalistic tendencies. Make no mistake, they have a pecking order and only the strong survive. I don’t know if I’m going to be able to keep my one white hen. She may be too different from the others. She may be low man on the totem pole because of her color. I don’t know. I’ll still make the effort to get her healed and back with her group. But if it happens again, I’ll have to make a different choice for her. It would be cruel to continue to let her be pecked so badly. Sometimes the only choices are tough ones.   Final Thoughts That’s it for today’s Peaceful Heart Farmcast. As usual, there is a lot going on at the homestead. Always something new, something different. Life is filled with wonder and awe at nature and God’s creation. The hierarchy of the animal kingdom is alive and well. It has worked for thousands of years to bring us and our animal friends to this point in time. We fully expect the pecking order to ensure that life continues to the end of time. Sometimes it’s ugly. Just as our lives can be tough. But we all do the best we can with what we have. We cry and pray and hope to live to see another day.   If you enjoyed this podcast, please hop over to Apple Podcasts or whatever podcasting service you use, SUBSCRIBE and give me a 5-star rating and review. If you like this content and want to help out the show, the absolute best way you can do that is to share it with any friends or family who might be interested in this type of content. Let them know about the Peaceful Heart Farmcast. Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. To learn about herd shares: Visit our website Herd Share page To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/

TURTLE RACES, KID DRIVERS, AND HOLY SCOTCHIn this week's episode, we share the funniest news stories we could find from the past few weeks. It has been a rough time for a lot of people, and we could all use something a little more light.Please consider making a donation to the Frontline Responders Fund to help deliver lifesaving PPE to the doctors and nurses on the front line of the fight against the global COVID-19 pandemic.Do you have any interesting topics or weird news that you would like us to chat about? Send listener mail to listenermail@eargogglespodcast.com and visit our website at eargogglespodcast.com for show notes, links to the articles we discuss in the episode, photos, and more!

On today's show, the guys read through some more #PodFacts, what sandwich you would pick if you could only choose one for the rest of your life, who would last longest if they were to be dropped in a remote area, similar to the Netflix show "Alone." The boys also debut The Boobz Brothers new theme song, give Coach Digs a call to check-in, and talk about some of the things they got in trouble for in grade school. Send in your questions to @ThePodPMI on Instagram and Twitter. Have good one, enjoy.

Ben ruined the city of Partridge, MN when he was 18 years old, but now they’re ready to forgive him. Surely this isn’t a trap. Meanwhile, Councilman Jamm is suing Ron for punching him in the face during Leslie’s wedding. And guess what? Ron would do it again if he has the chance.Also, Chris and Ann are distraught after a series of mishaps. Could this mean they won’t be good parents? We’ll find out by the end of the episode.Plus, we’ve got excessive beards, activities to do on a boat, and Ben gets misty-eyed watching The Price Is Right! We’re not so different, after all.EPISODES5, E17: PartridgeDRINK OF THE EPISODENational Standard from Tupps BreweryTOP 5 OF THE EPISODEBoat MemoriesCATEGORIESSuper Smash Bros. Melee Characters

A runway crasher at Paris Fashion week. Youngest siblings think they are the funniest. A new way to remove rust. Drink skim milk if you're thirsty. It's the best choice. A Chelsea Handler TV show. Castle Rock is coming back. Did Rob Lowe diss Demi Moore?

Welcome to a Kanye Stood Us Up, the Zany Podcast with Zanier Boys!This week, the white board was FULL of topics for the boys to discuss. They dove into the new Tarantino movie Once Upon a Time in Hollywood, reviewed the latest albums from Brockhampton, Rapsody, and Taylor Swift (or as Justice calls her “Skim Milk”), and broke down the Sony/Disney Spiderman split. Follow Our Zany Media: @kanyestoodusup @swiftjustice5 @itsmemcnathan

The front page of the wall street journal this week had a story on Dean Foods. Dean Foods is America’s biggest milk dairy. Milk consumption has been declining for nearly 30 years and the company is starting to feel the pinch. Multiplying the problem, Walmart used to represent 15% of the company’s sales, and Walmart is now building their own captive supply chain for Milk and opening their own milk production plants. For Dean Foods, the revenue from that one customer is about to go to zero. The company has hired bankers to review options including a sale of the company, privatization or divestiture of some assets as milk consumption continues to decline in the U.S. There could be several factors that contribute to declining sales. Part of the decline in consumption could be easily predicted through demographics. There are fewer young people in our population, and as a result, fewer new milk drinkers. Second, the health benefits of cows milk for humans is being questioned by many nutrition experts. That too is partly responsible for the decline. But Dean Food is suffering a far bigger problem than a shrinking customer base. They are suffering from a failure to assess their strengths and to truly leverage their strengths. As the largest dairy in America, they have a robust channel to market and they have well established relationships with the nations supermarkets. Milk is a commodity. When the value of a product is not clear, then the customers’ buying decision always degenerates to price. When the wife calls the husband at the office and ask the husband to pick some milk on the way home” She doesn’t say “Honey can you please pick up some Dean Foods Milk on the way home?” She is likely to say, can you pick up some 1% milk on the way home, or can you pick up some lactose free milk on the way home. The husband is going to stop at the wall of glass doors in the supermarket and pick out a carton of 1% milk. If there’s a difference in price, they will probably choose the lease expensive one. If one brand of milk is 25% off this week, chances are good that they will buy the one on sale. In the absence of value, the decision always comes down to price. But Dean Foods has a channel to market. There are numerous products that they could put down that same channel to market. In an effort to improve revenues they purchased good karma Foods company which makes dairy free products from flax seeds. But this will not be enough. Flax Seed products do not have enough market share to replace dairy. They would need to have a soy offering and almond milk, and cashew milk. The problem is that they are still thinking of themselves as a milk company. They could put iced coffee drinks through that same channel. The could do a partnership with other companies that are looking to break into the market with specialty products. There is a hot market trend for fermented iced teas like Kombucha that have health benefits. If those companies could gain access to the national supermarket shelf through the Dean Foods channel, there are numerous win-win opportunities. Dean Foods could bring specialty products that are specifically geared towards people with specific medical conditions like diabetes. They need to think much more aggressively about growth. So what does this have to do with real estate? Every business on the planet that defines itself as a commodity is likely to suffer the same fate as Dean Foods. If your real estate product is a 2 bedroom one bath apartment with laminate counters in the kitchen, that’s about as unremarkable as Skim Milk, you will forever be treated as a commodity.

This week we talk skim milk is for suckers, sexy salsa dancing, the saga of signing for packages, sisters supporting sisters? (how's the alliteration!), and Dating Around (yeah there was no way of incorporating that into the whole "S" thing)

In this podcast, we take a dive into the culinary world and explore where there is a lot of “fake food” out there. From doctored extra virgin olive oils and grated cheese to wine and balsamic vinegar, we give you the real news on fake food. Topics we cover: •  How we’ve had a few podcast fans visit this year, including Kendra and her new business:  www.vida.wine •  How often we don’t realize the wool is being pulled over our eyes in regards to food. Here’s a list.  Do you have others?  Let us know in the comments. Extra Virgin Olive Oil •  The corrupt world of extra virgin olive oil and the struggles we face with that. It is definitely a fake food most times. •  This book covers this topic extensively.  Check it out: Extra Virginity •  How by Italian law that even if the olives come from a different country, as long as the oil is bottled in Italy it is allowed to be called “Italian Olive Oil” •  How producers from Tuscany come down to Puglia and buy Puglia olives, then bottle extra virgin olive oil in Tuscany and call it Tuscan olive oil •  How our extra virgin olive oil is really just freshly squeezed olives •  We’ve covered this subject a couple of times in past episodes.  Check out: — Extra Virgin Olive Oil: Everything you always wanted to know and never knew to ask — How to tell if your extra virgin oil is really extra virgin — Why your Italian "food" may not be real food   And click here to sign up for our email course explaining more on how to tell if your extra virgin olive oil is really extra virgin.   Success! Now check your email to confirm your subscription. There was an error submitting your subscription. Please try again. Email Address Subscribe   Coffee •  Paul wonders why whole bean coffee costs less than ground coffee •  Paul believes there must be other additives to make it cost less •  After doing a little research, I think there may be other reasons:  Namely, inferior beans.  Here's what one site had to say: "Whole bean coffees come from better lots, because it’s impossible to hide negative qualities in a bag of whole bean coffee. Much of the coffee’s aromas and flavors are released when it’s ground. Therefore, customers who purchase whole bean coffee and grind it at home will notice the coffee’s nuanced qualities — regardless of whether they are good or bad. In comparison, coffee that’s pre-ground has already lost many of its aromatics and flavors by the time the customer purchases it. Thus, it’s not as important to use beans that are highly flavorful and aromatic when selling pre-ground coffee. Roasters that offer ground selections can get away with using lower-quality beans." •  Does anyone have any insight?  Let us know in the comments! •  How Paul had a work colleague was bragging about how he makes coffee pods that have 75% pure coffee grounds in the pods Parmesan Cheese  •  We did a whole podcast on this here: Why your Italian "food" may not be real food •  How Parmesan actually is legally allowed to have cellulose (wood pulp) in every jar. Supposedly it is a safe anti-clumping additive when it is only 2-4% of a product. But FDA investigations found 8.8% in some! In some cases ,the cheese was less than 40% of the product! Wal-Mart has now be slapped with a lawsuit over selling a product labeled as 100% Grated Parmesan but had 7.8% wood pulp! Truffle oil •  How Paul bought some fresh truffles a few years ago and we made truffle oil •  But then we discovered this can be very very dangerous, and only last 2-3 days •  This sight https://www.idratherbeachef.com/how-to-make-truffle-oil/ goes into it a bit more: "When you make fresh truffle oil as demonstrated in this post, it has a VERY limited shelf life of two, maybe three days maximum. I suggest making it in small batches to ensure all the oil may be used quickly. Fresh truffle oil has a limited shelf life due to the oil not being brought and held 212 degrees Fahrenheit, which is the temperature that kills botulism and other bacteria which thrive in an anaerobic environment. Learn more about botulism from homemade canned, preserved or fermented foods. The truffle oil isn’t brought to 212 degrees because the truffle would start to toast and produce strange flavors. We want truffle oil to embody the essence of the truffle itself, not taste like burnt mushrooms." •  In other words, the extra virgin olive oil you are using to make your truffle oil is only brought up so a low heat to infuse the oil.  This low heat infuses the oil but it not hot enough to kill botulism.  If it was brought up to that heat it would burn the truffles. • So unless a chef is making truffle oil as a special for a few nights meals, don't think any Truffle Oil has any real truffles in it.  Making it a real fake food. Wine •  You can find really cheap wines sometimes •  So when you see something labeled as "Red Wine" is there a rule that says it has to be made with grapes? •  Well, according to the legal definitely, wine's legal definition is according to https://definitions.uslegal.com/w/wine-trade/ is: "Wine refers to any fermented alcoholic beverage and is generally made from grapes or other fruit. It is mainly used for nonindustrial use." •  Also, wines if they are below 11% alcohol content, you do no have to specify what is in the wine on the label. Chili Peppers •  We talk a little about our chili crop this year •  Paul talks about he believes they put red dye in chili flakes •  You also have no idea how long the chili flakes have been sitting in the bag Balsamic Vinegar •  What real balsamic vinegar is all about •  How regular vinegars are made versus balsamic vinegars •  This is one of what our vendor explained about IGP for balsamic vinegars •  Why it's only made in Modena There is 2 different types of IGP. -          Industrial IGP produce in Steel silos in maximum 2 month. And in This balsamic vinegar is a mix of vinegar, strong balsamic vinegar, caramel to thicken and colored the balsamic vinegar. And in this silos is put this mix for 2 month to Repose.  In the bottom of this silos is “easy found” wood sawdust, to give the effect of the olded balsamic vinegar and the taste of wood. See the steel silos  in the pic(this is industrial) Is to easy and quick to obtain the product but is not the original. Is easy to found in all store and supermarket. Especially abroad -          Artigianal IGP (MY BALSAMIC VINEGAR)  produce, respect the product specification, and the old process of production. Is put in different  wooden barrel  of different wood (oak, chestnut, mulberry, juniper, cherry, locust, ash). This is the barrel use also for DOP (after I explain the DOP ), but there isn’t a battery set (you chose of two different type of barrel) and put the vinegar, with cooked must,  to grow old in this barrel, for minimum 5/6 years. And my grandfather  They taught  to me, “Is impossible buy the time”. You see the picture with wood barrel. -          The DOP is the best of Balsamic vinegar. The product specification, is very strong like Artigianal IGP. You have a wooden barrel, composed to minimum 5 bottle( Example my battery barrel is composed to 5 bottle, you see in 3 pic.) and is possible arrive to the maximum with 12 barrel.  Is possible compose your battery with this wood(oak, chestnut, mulberry, juniper, cherry, locust, ash). There is long process to obtain the certification of your wooden Battery, by competent persons and public authority,. And you obtain the first Balsamic vinegar, in 2 step . Step 1 is 12 year old,  is called “Affinato” you take a maximum 10 % to the  bottle (the little one) which composed your Wooden battery, and after you bring this balsamic vinegar in a special place  (Consortium Balsamic Vinegar D.O.P.) when the people check it (see in database when you are register your wooden battery). And in this place The competent person  put  your balsamic vinegar, in  the “Giuggiaro bottle”. Step 2 is 25 year old, is called “extravecchio” “extraold” the process is the same of the 12 year old balsamic vinegar, but you attend 25 years to take it.   Vitamins •  If you don't know, most vitamins are filled with fillers, like silica (sand) •  Check the inactive ingredients on any vitamins and you will see they filled with tons of things that are not vitamins •  And for their Vitamin D, they use our extra virgin olive oil as a carrier inside the vitamin •  You can check out Pure Vitamin Club here.   Skim Milk •  We argue a bit about is if really fake or not for consideration in this episode •  To Paul's point, they have taken all the good stuff out and now it's really just colored water •  How we only buy whole milk here at the villa •  The podcast Steven mentioned: Food: A Cultural Culinary History Podcast •  Also, how white bread is so over processed that it losses all it's vitamins, so they have to add the vitamins back in.  But how if they just didn't over process it, they would have all those vitamins to begin with. Ham & Turkey •  How most of the ham and turkey you use to make cold cuts is all the remnants of the original animals "glued" back together •  That's also called a pressed ham •  The different between prosciutto and and prosciutto crudo Baby Carrots •  How these are just deformed carrots that are cut down and treated to make baby carrots •  About the guy who invented them, and his other products Bunny Balls •  Paul argues that they are "fake" because they lead you to believe they are grown to be small •  The multicolored carrots we get here in Puglia •  Why carrots are mostly orange •  And why the Irish hate the color orange on St. Patrick's Day     Juice •  How you really have to check the labels, especially if doesn't say 100% of whatever fruit you are buying. •  Most might say 100% juice, but it's a mix of all kinds of different juices, not just the "orange juice" you think you are buying Tea Bags •  Paul has seen a lot in the news lately about all the bad thing being found in tea bags. Scallops •  Most scallops are not real scallops, but pressed together fish This is the shellac picture I was talking about. •  How I used to add wax to chocolate when making peanut butter balls with my mother.  I assumed it was to skip the tempering process.  Does anyone know?  Let us know in the comments. •  Why eggs are sold non-refrigerated in Italy but sold refrigerated in the states.  And here's our spicy products we talked about. To sum up our Real New, Fake Food podcast.  Look for real food from the fresh food aisle, not processed food. And be sure to read your labels. What do you think?  Did we miss a fake food?  Let us know in the comments!  

IRVZ ALL IN IT VS. SUCKA FREE PART 3. Don't mind the children in the background, they are safe! We wish we could share all the jewels, all the Diamonds, and, all the FFfffuRRrrrrrrr, but that would be cheating. We got real and fake athletes, Air MAX 95's and a lot of orders. Shoe orders, Cheese orders, and Sauce Orders! You have to tune into this one. Suckafreepodcast@gmail.com

This episode begins like always with a recap of our weeks, including our thoughts on why fat chicks give the best head, and the blasphemy of the Monster Bash pinball game. After bitching about the lack of The Carter V, we dive into our weekly video game discussion starting with our thoughts on the Playstation Classic. We then daydream about...

Razor-sharp and bristling with intent, Washington D.C.'s Flasher exude an energy that belies their relatively short lifespan as a band. The trio join John Richards in the KEXP Live Room for a session featuring songs from their debut album, Constant Image. Recorded 07/20/2018. 4 songs - Pressure, Skim Milk, Who's Got Time?, DestroySupport the show: https://www.kexp.org/donateSee omnystudio.com/listener for privacy information.

Episode 31 Notes The Great Sambino and J-Mac discuss the latest goings on around the MLB, the resurgence of the Dodgers, NL vs AL rules and much more!Hosts: J-Mac, the Great SambinoProducer: J-MacLocation: SLM HQSensibly Loud Media Productions 2018

Rachel Sklar (TheLi.st) and Sarah Rose Siskind (StarTalk with Neil DeGrasse Tyson) join Negin to talk about Ivanka Trump’s puzzling role in the White House, so-called school ‘lunch shaming’, and Trump’s proposed tax plan. Plus, they get into regulation on Wall Street. This episode is brought to you by Credo Mobile (www.credomobile.com/fakethenation), Aaptiv (www.aaptiv.com code: FAKE), FilterBuy (www.filterbuy.com/FAKE), and 2 Dope Queens (www.spotify.com/dopequeens).

This episode we discuss why skim milk may be imitation, iodine in salt, ISIS Russia bombing, Japan-US military relations, IOT default firmware issues, Justice Gorsuch, DIY funerals, & our giveaway. Links from this episode: - Florida’s Definition Of Skim Milk As “Imitation Milk Product” Ruled Unconstitutional - History of U.S. Iodine Fortification and Supplementation - Potassium Iodide (KI) - Carriage of carnage: Pictures emerge from inside train where a nail bomb killed 11 in St Petersburg metro attack as suspected Islamist suicide bomber is revealed to be a 22-year-old from Kyrgyzstan - US carrier group maneuvers with Japanese ships in East China Sea - This Smart Doorbell Was Accidentally Sending Data To China, Until People Started Freaking Out - Neil Gorsuch Gives Ted Cruz Correct Answer on Life: '42' - New Hope for Solving Disappearance of US Student in China - The dirt on DIY funerals: What is legal? - Phone Dock Giveaway!

The B&E Podcast #047 "Coming of Age as an Artist w/ Sam Davidson" Soundcloud Link: soundcloud.com/thebandepodcast SUMMARY OF THE PODCAST: We have a great chat with musician Sam Davidson, aka Skim Milk, about the dreams and ideas we had as kids or teenagers about our art, and how those can change as we get older. Learning to embrace the change, let go of the past, and how it doesn't compromise who we are or our passion is essential to longevity. POINT #1: "LETTING GO IS NOT GIVING UP" -We oftentimes needlessly hang onto old ideas of what our dream or success looks like, having no idea what that would actually mean. As we gain life experience, those dreams can and should shift and change. The important thing to remember is that it doesn't mean you're giving up on your dream, in fact, it can bring more meaning and joy into your art. POINT #2: "FOLLOW THE JOY" -Basing joy on something you achieve later is depriving you of being present to the joy you can feel today. When you follow your joy, it is something you can do right now and in every single moment of your life. Then it doesn't matter what your future brings because you have already been living a dream. POINT #3: "ASK THE WHY" -Continuing to ask why you are doing what you are doing is an important thing to connect to. Beyond ideas of commercialism and success or not. If you weren't ever going to become a celebrity or household name, would you still do what you're doing? Guest: Sam Davidson aka "Skim Milk" VALUABLE LINKS: www.TheBandEPodcast.com - The Official Website www.CentralCityBeer.com - Central City, Brewery of Choice Today www.SkimMilk.ca - Our Guest, Sam Davidson's Official Website www.BCFilmAcademy.com - The BC Film Academy www.ThePlayersCreativeCompany.com - Acting School MENTIONS IN THIS PODCAST: Central City Brewing

In this episode: Assaulting Gummy Bears; Spelling "Come" with 3 Letters; SRAP Season 2 Teaser; Weed & Shrooms in Britain; Skim Milk; Trump & Bus Buddies; Salty Tea; "Locker Room Talk"; Spotted Dick and Cream Pies; Dr. Who; Tears for Martin; The Wet Bit in London; Bicycling; Making GM Great Again; Monty Python; Sir Rupert Bathurst; Derek Can't Grow Facial Hair; The Sex Talk; Sandbox Video Games; Harry Potter, Twilight, Star Wars & Zoe; Jammie Dodgers... and more. Subscribe at iTunes You can also find us on Stitcher, or Google Play: Music. Contact us through our web site here. Follow and LIKE us at facebook here. Or follow us on Twitter @SteamRollersPC Skype to us via "SRAPodcast" JOIN the show here. RSS Feed Link: http://michael-rigg.squarespace.com/the-podcast/?format=rss ...the highwayman is listening... Fig. 3801 Jammie Dodgers! Thanks to Rupert, a very much UNOFFICIAL sponsor of today's episode, and this photo is proof they exist.

Episode 37-This week's description, with apologies to Craig Finn They got to the part with the karting and the clutch cable thing, they said I'm pretty sure we've heard this one before. Doesn't it all end up in some rental car with 4 guys modding a Mustang, and violent red VWs, NASCAR and sweet, sweet car cake justice. I think I might have mentioned that before. Hey! Did you know you can view the full episode description for links! Yeah! Click on stuff! TeamClearCoat website TeamClearCoat Instagram TeamClearCoat Twitter TeamClearCoat Facebook

Vermont, Deadbeat, Esmerine, Eternal Tapestry, Phillips & Jensen, Connect_icut, Secret Pyramid, Kyle Bobby Dunn, Spool, DJ Shadow,King Midas Sound / Fennesz, Skim Milk, Valiska, White Poppy, Tigerwing, Aidan Baker / Genevieve Castree, Majical Cloudz, Verbrilli Sound, Chelan, Braids, Yppah, Telefuzz, Domotic & Family Band.

What exactly is skim milk? That, Alton Brown & Shrimp Bisque on The Catholic Foodie Show today. Full show notes can be found by clicking here: CatholicFoodie.com.

Pastor Michael Thierer