Podcasts about solids

This week joining Justin is longtime friend of the show, John Russell of the band Drug Country. He is here to talk about 5 of his favorite obscure / lesser known albums. Also Dylan is here too! Drug Country has a new album called Country Drugs coming out on Self Aware Records - https://selfawarerecords.bandcamp.com/album/country-drugs Drug Country Instagram - https://www.instagram.com/p/DbvZ_CTEYuN/ Song clips: Watch the Charm by Drug Country High School by Golden Apples It's a Fucked Up World by House of Freaks Off White by Solids Patrice by Simon Finn Birdseed by Merce Lemon

The drought continues to put huge pressure on dairy farms, with grass growth, milk solids and winter feed all under strain. This week on Inside Dairy, Aidan Brennan and Brendan Horan discuss the latest weather developments, dairy markets and the potential impact of new carbon taxes on fertiliser prices.We also hear from Kilkenny dairy farmer Paul Bowden about the reality of farming through the drought, before looking at culling cows, feed costs and the key management decisions farmers should be making now.https://ifj.supportingcast.fm/insidedairy Hosted on Acast. See acast.com/privacy for more information.

Milk already feels tight across much of the U.S. That could be the setup for a perfect storm. Summer heat, warm nights, wildfire smoke and plant disruptions have pressured milk production and moved milk into unexpected places. Now, Class I bottlers are preparing for schools to reopen just as cheese plants, protein beverage manufacturers and other processors compete for the same milk solids. In this episode of The Milk Check, guest host Josh White and the Jacoby team break down what could make August, September and October especially interesting for dairy markets. We cover: How heat, smoke and limited nighttime cooling affected milk production Why school bottling demand could tighten the market further How the cybersecurity disruption temporarily increased condensed skim availability How conflict, Red Sea risk and higher freight costs are complicating dairy exports The dairy market is not moving in a straight line. But competition for milk solids is building, and the next few months could determine which product sectors get the milk they need. Listen to The Milk Check episode 103: The Perfect Storm for Milk Solids. Also available on: Amazon Music, Apple Podcasts, Spotify, and YouTube. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check Transcript: [Opening commercial] Josh White: [00:00:00] Coming up on the Milk Check. Jennifer S. Kuo: The Red Sea seems to be an issue now as well. Tyler Jokerst: Yeah. Josh, if the Houthis are getting involved, when you’re looking at Yemen that’s a direct effect on the Red Sea, which is the other half of that peninsula . And then it starts to limit the only access point that you can have into the Red Sea being through the Suez Canal. Josh White: ​In absence of our fearless leader, Ted we invite our audience to join us for one of our bi-weekly commercial meetings, where our group gets together and breaks down the market based on our individual disciplines. Today’s group is a fairly large one but we have members representing our fluid team, our ultrafiltered and cream team, cheese, butterfat, milk powder, and whey, which makes up our trading group.  We’re in the dog days of summer right now, schools are out, families are traveling. There’s people out of the office not making decisions. That’s happening both in the U.S. and in Europe. Let’s touch on current market, climate, what we’re experiencing, and then what we’re paying attention to or looking out for in 30 days time. Let’s start with where we’re at on the milk side of things. Greg, both you and Jared, have experienced a little turbulence over the past week or so with some milk movements. We’re just coming out of a big heat stretch. We’re on the cusp of the South starting to refill its bottling pipelines. What are you feeling and seeing right now, Greg? Greg Scheer: We’ve had some plant closures that have pushed milk around the Mideast, the Northeast, and, around the country. We have had a week or two of that. The first heat wave, back several weeks ago, hit the cows harder than expected, and I’m wondering if maybe that’s the age of the herd is a little older that maybe it hit them a little more. Usually, you have a heat wave, the cows recover some. Normal summer, they get another heat wave, and then, it hits them a little harder the second time or third time. Seems like the first heat wave hit the cows a little harder. I think production’s down just a little bit more than we expected or earlier than maybe a normal summer. Other than plant problems that push milk around, it feels tight. We get to next month, schools start up again or are about to, and bottlers start putting milk into the bottle for schools, then it’s gonna get really tight and could be tight through September, October when maybe production comes back a little bit and the pipeline gets filled, and then it levels off demand a little bit. It feels tight other than plant closures. It’s gonna get really tight in a month. And, we’ll see where it goes. But production does seems like it was hit harder. I’m just wondering if maybe the age of the herd may have a little bit to do with it. Josh White: It was also pretty warm nights for the Midwest. It’s pretty well documented that above 70s: tough on cows; below 70s: allows them to recover nicely. I’m in Gurnee, Illinois, which is Grand Rapids [00:03:00] latitude on the Michigan side. For us to get nights above 70 is rare. And we just went through a pretty good stretch where we had a lot of them. The entire Mideast and the Midwest, we went through a solid four or five days of pretty bad smoke. At least our area was bad enough that just walking outside to get your mail, you could taste it. So I can’t imagine that helped anything. Greg Scheer: How much it hurt is hard to quantify maybe, but definitely didn’t help things. Josh White: Are we still really talking about two different countries, more or less? California, everything seems to be fine. They’re running great. They’re just pumping out milk, and then the rest of the country where it feels a little tighter? Greg Scheer: That’s the sense I get everybody I talk to. Yes. You’ve got California on an island there just filling up their plants, and everybody else in a tighter feel, all the way from the Upper Midwest, Mideast, Northeast. And then as you mentioned, I do think the pull to the Southeast will be starting fairly soon as their production slows, and by mid-August when they’re bottling for schools it’ll really get tight. Josh White: Europe is also talking about some of the same things. Heat sounds like it’s impacted France the most. Germany’s been pretty resilient. Everything I’ve read or heard is that in the recent weeks, people have taken their milk production forecast for the remainder of the year down in Europe, and by a noteworthy amount. To be clear, I think most expect European milk production for 2026 to be higher than it was in 2025, but it’s been notably higher through June. And looking ahead, for them to be taking those numbers down to modest growth means that they’re expecting year-over-year numbers to be down the second half of the year. So Europe seems to be slowing its rate of growth. Curious to what that means going into 2027. We seem to be making good milk, and we’ve got plenty of ability to process it, but the rest of the world feels like it’s starting to slow its growth rate, and maybe start to slow down as we look ahead to 2027. Class I plants looking to start filling up a bit in the next two to four weeks. Jared, what’s that mean for you and your team and your products? Jared Miklasz: Yeah, moving over to the condensed and fluid skim side, the market has become noticeably longer over the past couple weeks, and the obvious driver there was the disruption that Fairlife experienced, which affected multiple plants across the country. With those plants still operating below full capacity following that cybersecurity event, milk that would have normally went into their UF and finished protein beverages has been redirected into balancing outlets which, in turn, made condensed skim much more available, and that increased availability was real. We saw a lot more local offers as a result. As operations normalize and those plants continue to ramp up, I would expect some of that excess product to be reabsorbed, although the timing remains still uncertain. Condensed skim has been tight for much of the year. Obviously, that’s been supported by the steady Demand from both Class II and III. And the strong nonfat demand has also kept skim solids competitive. As those dryers continue to pull available skim [00:06:00] away from the condensed markets school milk will also begin here, as Greg alluded to, which should move more milk back into the bottling programs and further reduce the amount of condensed skim available for manufacturing for these Q4 months. Moving over to the UF side of things, that continues to have the strongest long-term demand story. We’ve touched on it almost every podcast, but high-protein dairy appears to have real staying power. Demand is coming from athletes, consumers focused on weight management, older adults trying to maintain muscle. And that’s even beyond the folks using the GLP-1 medications who are told to prioritize protein. That demand also extends well beyond protein shakes. It’s into yogurt, lactose-reduced products, other nutritional beverages, other applications that require greater control over protein, lactose and total solids. But the other key part of that is the cheese, as that’s an important outlet for UF. As those butterfat levels in the farm milk continue to rise, high protein UF can help rebalance that cheese vat and improve yields. The challenge is that cheese makers are competing with higher value protein beverage and yogurt for that same UF supply. More UF capacity is expected to come online, though, here later this year and into ’27, but that does not necessarily mean that the market will become over-supplied. I think the key question is whether capacity grows faster than the demand. The category obviously remains strong, although that increased competition from a wider retail perspective and potential consolidation could eventually slow growth. But so far that demand has continued to outperform expectations. That strong UF demand also tightens the broader skim market because, obviously that milk is moving into UF and no longer available for condensed skim or nonfat. But, overall improving milk production should create more opportunities, particularly in the skim market. However, that strong demand has regional processing constraints and plant reliability all play key factors here long term. Josh White: So we’re probably not gonna be moving in a straight line here, right? As production responds, we’re trying to anticipate how demand continues to grow. We definitely know it’s in vogue. It seems structural, like that we would see more of these protein-enhanced consumer products coming online that are using liquid protein, as well as the popularity of the whey products and some of the others. But over the course of the next 30, 60 days, how are you feeling like that balances out? I heard you mention that we don’t really see a lot more UF coming on until maybe later in the year. In the meantime, if I’m mapping this out correctly, particularly in the eastern half of the country, we’re already snug milk. We have a lot of capacity for cheese that has been filling. We got hit with some heat, and we’re trying to digest the impact on milk production, but we believe there’s been some already in mid-July. And Class I’s gonna start to ramp up in August, and at the moment it feels to me like we’re gonna be competing pretty heavily in all of these sectors for the available milk solids that are out there, and it’s already snug [00:09:00] before the Class I starts to pull their share. Jared Miklasz: Yeah, it feels like a perfect storm here. Everyone’s competing for those solids in the back half of this year before that additional capacity comes online to meet some of that demand. And that competition’s been playing out all summer, but I think it’ll really heat up as we get into August and September, and October, and schools start ramping up, and all, everything aligns there. So I think it’ll be very interesting to see, if any product sectors get shorted.  On the protein beverage side they have shelves to make sure they stock and keep that space at the big box stores as well. So I think they’re gonna try to get their milk, but you alluded to it, these, investments on the cheese side, they’re gonna wanna keep those plants full. Jared Miklasz: So it’s gonna be interesting to watch. Josh White: June milk production was a little bit higher than maybe most expected, 2.3% for the country, if I read it right. But most of that heat impact has been in recent weeks, right? The recent three weeks, so since July. We’re looking at a milk production number that’s dated, but we’re experiencing a milk production climate right now that seems to be a little bit tighter for a variety of reasons. But probably one of the bigger one is normal seasonal summertime heat, but may be coming on a bit earlier than expected and a bit stronger than we’re used to at this point in time. We’ve had more headwinds in July. Let’s talk cream for a second. Butter is moving counter seasonally.  Overall, the market still feels heavy, but normally this time of year we wouldn’t be moving in the direction that we are. So let’s go with where everything starts. What’s happening on the cream side of things? Jared Miklasz: Yeah, fat remains tight, which has been, somewhat surprising given the amount of milk being separated for the high-protein beverages and all the value-added skim products that we just talked about. As those markets continue to grow, obviously that generates butterfat and that has to find a home. But based on that, I, I would’ve expected more cream to be available, but instead that market has continued to absorb it. Butter is currently trading in the 155 to 160 range, well below levels that we saw last year. And at those levels, cream is much easier for the manufacturers to use in ice cream, cultured dairy, cream cheese, and other Class II applications. It reduces that risk far as finished product and carrying less value. but part of that may be the manufacturers that, you know, adding that fat back into formulations after pulling back when butter prices were much higher. Lower fat cost obviously as far as the taste and texture can improve flavor and yield across the board for a range of products. Even with the stronger milk production and continued growth in the farm level butterfat I do not expect that the cream market is suddenly gonna become long, particularly during these summer months and with the heat that’s still on the horizon and pressure on both milk and volume and components. Over time, the additional milk and fat production should help bring the market back into better balance. But right now, it’s been long. That processing capacity will remain just as important as the total volume that’s being produced. Josh White: Is Class II performance still very strong this year? Jared Miklasz: It is, yeah. They’re the ones that are soaking up the majority of that fat right now. Josh White: Do we have a sense for if we had to try to measure the whole category, and I realize there’s a lot of products that go [00:12:00] into that category, it’s pretty difficult to paint the broad brush. But do we have a sense for are people looking at current markets as an opportunity to build structural inventory, or are they just moving that much more at the shelf? Jared Miklasz: I don’t have a good answer for that one, man. Josh White: Yeah, I don’t either. It’d be curious. ‘Cause if our Class II performance, we’ve seen just domestic performance in certain products look really well year to date. Like the amount of nonfat that’s been consumed domestically, the Class II numbers suggest that things are going really well in, in those markets. I’m just curious if consumer demand is up that much for some of these because maybe pricing promotions or other things, or if there’s been some structural stock building in anticipation of needs the rest of the year. Let’s move on. Let’s talk about cheese a bit. Cheese just made a pretty decent move higher. In Europe similar things, mozzarella prices have really started to move higher in Europe. And now all of a sudden with the U.S. moving higher and European cheddar quite a bit lower than the bounce they saw on their mozzarella, we’re not maybe in quite as an advantageous price position internationally as we were before. How do we see that playing out? Jeff Daanen: You just wonder the real effect is it gonna be for a month or two when we see what happens and how much cheese is out there. But there is cheese available. If you wanted extra loads, they are there. We’re pretty heavy in cheese. The only thing that we don’t have a lot of right now is mozzarella. A lot of that had to do with the World Cup, and there’s some plants that shut down for maintenance. Like Jared said, it was kinda like the perfect storm. plants shut down. People were eating a lot of pizza because of the World Cup, a lot of house parties and stuff like that. But in about another month we’ll be out of this, and there’ll be plenty of mozzarella available. Jennifer S. Kuo: Our price is a lot higher right now than compared to Europe. especially in the Middle East, and even in Asia still, so many people delayed what they would’ve normally ordered in Q2 and going into Q3 because of all the uncertainty, the much higher fuel costs. Everybody has depleted their inventory. And despite our higher prices, we are still getting many requests now still from the Middle East. Pricing really isn’t an issue. It’s just how soon can you ship, and how soon can you guarantee that it’ll get here? So price does not seem to be the barrier right now. Everybody has used their inventory, and they all need to restock. We have the supply. They’re willing to pay a little more. Europe hasn’t really been a conversation with any of our customers. They have not really tried to push back and say, “Europe is better priced right now.” But yeah, the demand is definitely there right now, despite the jump in our market recently. Josh White: Interesting. So it feels like the international demand’s there. The customer’s de-stocked. But at least for products other than mozzarella, we feel really heavy domestically. Is that still accurate? Jennifer S. Kuo: Yeah. Yes. Yeah. But we are seeing the demand in the Middle East is not just for mozzarella right now. It is more geared towards [00:15:00] cheddar. We are getting more inquiries for cheddar than mozzarella right now, which is good for us, both white and color. Tyler Jokerst: Obvious barriers there or risk can be tied around the current situation in Iran as well. Jennifer S. Kuo: The Red Sea seems to be an issue now as well. Tyler Jokerst: Yeah. Josh, you’re dealing with updated issues if the Houthis are getting involved, when you’re looking at Yemen that’s a direct effect on the Red Sea, which is the other half of that peninsula . And then it starts to limit the only access point that you can have into the Red Sea being through the Suez Canal. So it can create a major supply chain choke point for just anybody trying to get any kind of imports into the region. Josh White: Including Europe, right? Tyler Jokerst: Yeah, because, that tends to be a route that can cut down on transit times. So you can run into situations where you might have to go around the Cape of Good Hope to get where you need to get. So it can cause a lot of complications across the board. Josh White: So, you got an international market that does demand product. They’re not well covered, but we’re constantly fighting our ability to access and supply that demand. Same story two months later. Jennifer S. Kuo: Yeah, and freight has doubled, And that did not seem to be a barrier. Tyler Jokerst: Nope. Josh White: Demand seems resilient then, huh? Tyler Jokerst: Yeah, so I guess Josh, not being too familiar on the dairy side, still learning a lot I would imagine that means the price difference there is significant enough where historically logistics has been a major barrier for U.S. product getting international. I think that clearly the opportunities continue to make themselves clearer for international growth with U.S. dairy product. Josh White: If we could wave a wand and the conflict was over tomorrow, which is not likely, I understand that, do we think that customers are going to step in heavily and demand’s gonna feel strong at that moment because they’re not getting an adequate amount of product? Or have they been purchasing to be safe all along and trying to stay ahead of their needs? Jennifer S. Kuo: I think they’ve been trying to wait it out, and they keep thinking, “Oh, okay, it’s, the war is over, the war is over,” and it keeps restarting. I don’t think they have any inventory now. They wanna know how fast can you get it here and how much. Josh White: Specifically as it relates to the Iran conflict, where are we at in terms of demand destruction? Because when we started these conversations, and I think we had Cefetra on a call probably almost two months ago now, and we asked the question: how long does this have to go on before it goes into notable demand destruction within the region because people can’t import the raw materials they need to make the products that they consume? If price isn’t, really the barrier at the moment, it still is access to the supply. I think at that point in time we talked about August sort of being, like, the magic month to where if this lasts into August, we’re gonna start to really hurt dairy consumption within the region. Jennifer S. Kuo: I think that’s still the magical question we’re trying to find the answer to. Tyler Jokerst: The war is prolonging the situation. It could’ve happened by now, but that huge variable is not really giving us a good read. Josh White: Do we think the answer is gonna be universally the same between milk [00:18:00] powders, butterfat, and cheese, or is it different for different products? Jennifer S. Kuo: The answer’s the same because it’s availability. They’re all on the same boats, right? Yeah. You don’t ship cheese separately from powder separately from butter. I think it’s all just access based. Josh White: I’ll clarify the question. It’s less about the ability to get the product and more about at what point in the timeline when you can’t get it conveniently, do you start to have demand destruction on the consumer level? Because you can’t get the cheese, which you will find its way to retail, the butterfat, which is largely an ingredient for processed cheese applications and other things, the milk powders, which serve some of the same and some different manufacturing products. All three of them overlap each other like a chain, but the cheese is closest to consumer. The butterfat is very close to consumer as an ingredient making some of these processed cheese products and other things, milk powder is going into some of that, but then also as an ingredient maybe in other applications like bakery and some consumer packaged goods. If we get into August, which of those areas is most vulnerable? Is it the consumer products because they really are bringing it in just in time, they have to make what they make they’re considered more luxury type items that, you can cut from your diet if you can’t get it versus maybe something along the lines of manufactured products that they may have more deep inventories of, and they will run out, but they might not be running out until September or beyond. At this moment I don’t get the impression talking to European colleagues, talking within our own team in the different product categories, it doesn’t feel like material demand destruction yet. It seems like we’re still finding a way to get some product in, seems like they’re still willing to pay for product, seems like some stuff’s still happening. It’s just at some moment that will come to a head, I think. And we initially expected by August it would become a real problem that meant we’re going to be missing dairy demand out of that region. And we’re knocking on the door of August. Josh White: We’ll be right back after these messages. Diego Carvallo: I’m Diego Carballo with T.C. Jacoby & Co.. T.C. Jacoby & Co. specializes in international dairy markets. For new customers that haven’t done business with Jacoby, I would tell them that we can provide them with many of the powders, dairy products that they consume, not only with the physical product, but we can also help them mitigate their risk. We know dairy. We know the main players. We know the main providers for the whole value chain. We are one of the strongest players in the U.S. market because we have contact all the way from the farmer moving the liquid milk all the way to the end users that buy the end products. I am Diego Carballo with T.C. Jacoby & Co., and we bring dairy to the world. Josh White: Let’s shift gears. Diego, let’s talk a bit about nonfat dry milk, skim milk powder, and what’s happening, globally [00:21:00] there. Yesterday, we had a firm GDT. What does that tell you? Diego Carvallo: We’ve seen the market under heavy pressure, mainly in the U.S., which was the market that was the most expensive for the past I would say six months. It seems like the U.S. market is going back into a price range where we’re competitive internationally. And that had to happen because the U.S., as we’ve mentioned before, we need to export about two out of three loads that we manufacture in the U.S. for nonfat. And we were not competitive for a long period of time. Our prices were $400 to even $1,000 per metric ton higher than European prices. And now that we finally have plenty of availability we have to find a price where exports become competitive again. And that’s what’s happened. In the past few weeks, we’ve had a few additional factors that have added pressure to prices, and that’s what Jared mentioned on plant interruptions in the U.S. And that’s definitely shifted some skim milk concentrate and some products to the drying towers. And that’s adding a lot of pressure onto prices. We’re seeing more inventory, more product availability from the manufacturers. The market is looking for other outlets, and those outlets are in the Middle East, in Asia, and other places, maybe South America, where the cost of the freight has gone up to an extent where we’re paying probably twice what we used to pay. So the exports price has to come down so that we’re competitive again. We should find some support in the current levels. We’re close to the $1.40s and the physical offers are even lower than that especially for SMP. For SMP, we’re seeing offers close to the $1.35, which is ten cents under the current futures. And I think at that level, we’re starting to be competitive even with a more expensive freight rate. I think we should find support unless we start seeing Europe trend lower and New Zealand prices also trending lower, which hasn’t happened at this point. A lot of availability around and not too many customers looking for product at this moment. Josh White: Okay, on the whey product side, it is absolutely the definition of a summer market right now. I think after two quarters of prices constantly moving up for whey proteins, and the whey market trying to rebalance so many changes over the past year. Over the course of 2025 and into early 2026, we saw a lot of large sweet whey powder producers upgrade their facilities to higher protein WPC80 or WPI. At the same time, there was the commissioning of a very large sweet whey powder facility in Texas that is offsetting the production that we’ve lost, and that’s been a bit turbulent. And that just means that we’re exchanging approved brands for both domestic [00:24:00] customers and international customers for a new brand that needs to be approved. And so we’ve seen a trading range for sweet whey powder that’s been 60 to 70 cents for quite a while. But the actual spot market has seen a lot more basis volatility. New brands trying to buy their way into business, brands that remained that have legacy or approvals for perhaps Asian clientele in a market that seems to be pretty short right now, they’re getting bigger basis premiums. So sweet whey powder has been largely range-bound, but that doesn’t really tell the story. It’s been a big shift in who has the product and where that product can go. On the protein side that story’s pretty well-documented and well-reported at the moment. It is shockingly resilient. Diego mentioned that milk proteins are realizing the benefits of this health and wellness movement. Some of the current trade relationships might be supportive of milk proteins. Aside from that, we’re just seeing more demand, people formulating to it, buying more and using more of it. Jared talked about the UF side of things and how there’s just new demand creation in a lot of different categories from beverage to, some of the other Class II products. The whey category remains just on fire. It seems to be both products. Now, we had two quarters in a row where people were terrified they couldn’t get access to supply, and they watched pricing increase by 20-plus percent. Now we get into the summer and pricing hasn’t increased over the last few weeks, and that’s making some people nervous. You’ve got a lot of people out there that are like, “Oh, it’s not gonna continuously go up. does that mean this market’s going to crash?” It’s always possible, of course. These markets don’t move one-directionally. We should expect a retracement at some moment in time. But everything I read from the consumer demand aspect of it, I don’t see any cracks in the floor. What I see is we’ve moved pricing up so rapidly that now that people are going into the summer months and maybe taking some holidays, if they come back in August and need to replenish, this thing goes right back up. If they come into August and find out that the movements on the shelf at the grocery stores have slowed as much of a price increase we’ve seen, we should look out. So I’m not in either camp right now. I guess I’m a little bit more of the belief that the consumer profile seems to be growing, seems to be willing to pay the prices that we’ve seen. And every time we start to think that the GLP-1 catalyst will end or mature, the GLP-1 drug gets cheaper, you can take it in a different form, and a larger percentage of Americans are actively using the drug. I’m also starting to see the GLP-1 aspect of the protein market get reported in Europe more. We have to remember, the U.S. market is nowhere near mature and in terms of its adoption of GLP-1 as a weight loss tool, consumers are educating themselves at a rapid level, trying to understand what the right foods are, and dairy seems to be on the right side of that discussion. Whey protein maybe being the biggest beneficiary. Milk proteins, though, certainly [00:27:00] a beneficiary. And the rest of the world still can follow. So I don’t know. I remain pretty bullish protein overall, but I think it would be irresponsible to assume that this is a one-directional market, and that it’s just gonna resume an uptrend as we get past the summer slowdown that we’re experiencing in North America and Europe. We need to be aware of what some of the potential upside shocks could be to the market as the globe enters those months where we produce the least amount of milk. We should keep our eye on a few potential shocks. Not all to the upside, some to the downside but I think we’re vulnerable to see maybe a little bit of volatility in the months to come. Let’s go through the group as sort of kind of a fun round the table. Most important discussion or impactful thing in the past week that has your attention. So Tristan, let’s start with you. Tristan Suellentrop: One of the most notable developments is the continued shift towards milk proteins. As WPC80 and WPI prices remain expensive and a little bit more difficult to source, I’ve noticed more people are evaluating MPCs as a partial replacement which is creating stronger demand across the entire high proteins category.  Kait, how about you? Kait Holzschuh: There does seem to be a lot of demand for whey permeate and lactose abroad that you just don’t see in the U.S., so I find that kinda interesting. Josh White: Yeah, good point. We didn’t touch on that, but it started with lactose, and now it’s even cascaded to whey permeate. The amount of inquiries that we’ve received in the past couple weeks across all sectors: international feed sectors, international food sectors, domestic food, and domestic feed. There’s clearly it’s clearly a tight market. Great point. Thank you. Miguel? Miguel Aragón: It might be just isolated to Mexico, but there is a glut of cheese in Mexico. When we were in the $1.40s, probably, a lot of cheese made its way down there, and it has affected the market right now. With the prices now, the hope of the customers that we talk to is that things will level off. But right now, still a lot of cheese, a lot of cheap cheese in Mexico. It affects current business right now. And the second one is demand during World Cup was not as good as expected, and this comes from the Association of Supermarkets and Convenience Stores in Mexico. So two things that really caught my eye in the last two weeks. Josh White: How do we feel the same question would be answered in the U.S.? Do we think that the World Cup impact on demand was worse than, equal to, or better than expected? Jeff Daanen: I think it was better than expected. Because when this first came out, I didn’t think that it would impact a whole lot. But when it was all said and done, it just seems like the snack part of the cheese business really took off, along with pizzas. I think there were a lot of pizzas consumed. That’s why mozzarella’s really tight, and it probably will be for at least another month or so. Josh White: Jonathan? Jonathan B. Powers: Yeah, I think probably the most impactful thing is talking about WPC [00:30:00] 34 and nonfat. Nonfat and SMP hasn’t been readily available in the Midwest, and there’s a need for that protein range in the calf milk replacer world, and we’re starting to get a lot more conversations around stockpiles for those products. As we’ve discussed, WPC 34 is kind of a dying product. There’s not a lot of people that are making it anymore, and there seems to be a lot of companies, even in the food space, that are still very reliant on it and trying to satisfy the need for it when it isn’t necessarily available. We’ve had people reach out for permeating lactose. The volume of requests has been astonishing, honestly. Josh White: Manuel? Miguel Aragón: Where I have a lot of my focus is cheese in general. It just feels like there is something brewing right now. Technically, it’s entered a uptrend right now again and it’s still choppy, right? At least on the futures board. But it feels like there’s opportunities there and yeah. So I’m just soaking up everything I can hear about cheese right now and really try to get a feeling for the market there. Besides that, nonfat is just shaving off more and more. We basically broke the support we had for a long time now, so it really feels like it’s on another leg down. Yeah, we’re gonna see how that plays out. I personally also think we’re gonna find support in the 140s. We might test a little lower than that, but at some point, it should stall and become a little more stable. Josh White: Diego, based on what you said about S&P in the 130s and then what Manuel just said about the technical support and what that looks like, that kind of aligns, right? Because I think I heard you make the comment that as we, a 140 nonfat, you can make S&P cheaper for those that don’t really pay attention to the difference. Lactose is really tight, too. Do we think that there’s a connection to why the milk sugars are tight, and all of a sudden, we are seeing pricing that’s a little bit more SMP competitive globally? Diego Carvallo: I do think that there is, yeah. We made very little SMP for the first six months of the year because it wouldn’t make any sense to export when we’re $1,000 higher than European markets. Now that we’re competitive, it does make a lot of sense to make SMP, especially when protein is very high and you can take it down with a cheap product like lactose or milk permeate. It makes sense to find demand in other markets for the SMP. So I do think that the demand for the carbohydrates has picked up now that nonfat has become competitive again. ​ Josh White: For the benefit of everyone so we’re all talking the same language, nonfat dry milk and SMP are typically universally used in applications, but they’re very different products. What we call nonfat dry milk is an unstandardized product. That specification is a minimum protein percent of 34. But today’s productivity [00:33:00] of components in our milk supply, the average unstandardized protein level in nonfat dry milk is pushing 38 or more percent at least 37 and a half in most times. Now, the rest of the world standardizes their product, and they standardize to either one of two things: 32%, which is the old Codex, 34%, which I think is a little bit more common. Or at least it’s common out of the U.S. that we would standardize to 34%. When we say why would there be a connection between lactose and milk powder, you can add lactose or milk permeate to your nonfat supply to bring the protein down to a standard level. So when we stay standardized, that’s what we mean, where they’re basically bringing it to a 34% protein, most commonly out of the U.S., and then that allows us to compete for international business. Certain markets can use either, but certainly would, prefer a higher protein content at a competitive price. So when I mention our futures are at $1.40, that’s nonfat, and our average nonfat has a higher protein. So if we’re standardizing, that means that we can add this cheaper lactose or cheaper milk permeate to the volume, and that lowers the overall price. So the whole conversation there was more or less like, “Hey, are we making SMP now, and are we competing globally for international business? ‘Cause if we are, that also tells us at least we’re closer to finding a support price, finding some type of global support level for the product.” But you’ll hear us really start to break down the difference between SMP, nonfat dry milk. But many customers can use either. I wouldn’t say most, but many Okay. I, we covered a lot. Yara, any discussions over the past week that you that you feel were most interesting? Yara Morales: It’s a lot of inventory in Mexico, and the customer was offering me nonfat dry milk instead of buying. That was the most surprise, we know that since the price is going down so bad, and they have a lot of inventory with high prices. They have a contract that they have to take it. That’s hard for them. They are losing a lot of money. And the inquires, they looking for whey permeate. They are looking for lactose and proteins. But it’s hard to get the whey permeate and the lactose like you mentioned it. But this is the inquiry we have in Mexico so far, just protein basically because otherwise it’s difficult right now. Josh White: Yeah, agreed. Okay, all, I know it was an unusual discussion. Thanks for joining us today on the Milk Check. Mike Brown: For one part of the supply chain to be successful, everyone has to be. My superpower is practical application of data and analysis. I believe firmly that Jacoby’s success is because we help our suppliers and our buyers be successful. I’m Mike Brown, and I love working for T.C. [00:36:00] Jacoby and Co. because I get to help people Make their businesses more successful. ​

Starting solids doesn't need a perfect plan. I'm showing you exactly what I feed my fourth baby, week by week, mess and all. In this episode, Dr. Elana walks you through her real, unfiltered approach to starting solids with fourth baby, Revi. You'll hear how she builds a simple prep system around meat stock, egg yolk and bone marrow, why she introduces food allergens early and slowly and how she handles the iron rich foods, salt and mess that come with every stage of baby led weaning. She's also answering the questions she hears most from moms, like what to do about constipation, rashes and picky eating as your baby grows into toddlerhood. Topics Covered In This Episode: What Starting Solids Is Really About Simple Prep System for Nutrient Dense Foods Making Peace With the Mess Signs of Readiness and How We Started Adding Egg Yolk, Bone Marrow and Texture Week by Week How I Introduce Food Allergens Safely Watching Your Baby's Cues (Not Every Baby Eats the Same) What Meals Look Like Now That Revi Is Almost 12 Months Rapid Fire Mom Questions Iron, Salt and Common Concerns Show Notes: Click here to learn more about Dr. Elana Roumell's Doctor Mom Membership, a membership designed for moms who want to be their child's number one health advocate! Click here to explore Steph Greunke, RD's Mindset and Metabolism Substack, nuanced discussions on fat loss and behavior change for women. Watch this episode on our Youtube channel @medschoolformoms Listen to today's episode on our website This Episode's Sponsors  Discover for yourself why Needed is trusted by 15,000+ women's health practitioners, including Dr. Elana and Steph. Needed supports optimal health and nourishment throughout the Motherspan--from preconception through perimenopause. Enjoy their range of practitioner-formulated, third-party tested supplements and get 20% off with code DOCTORMOM. Visit thisisneeded.com Active Skin Repair is a must-have for everyone to keep themselves and their families healthy and clean.  Keep a bottle in the car to spray your face after removing your mask, a bottle in your medicine cabinet to replace your toxic first aid products, and one in your outdoor pack for whatever life throws at you.  Use code DOCTORMOM to receive 20% off your order + free shipping (with $50 minimum purchase). Visit BLDGActive.com to order.   INTRODUCE YOURSELF to Steph and Dr. Elana on Instagram. They can't wait to meet you! @stephgreunke @drelanaroumell Please remember that the views and ideas presented on this podcast are for informational purposes only.  All information presented on this podcast is for informational purposes and not intended to serve as a substitute for the consultation, diagnosis, and/or medical treatment of a healthcare provider. Consult with your healthcare provider before starting any diet, supplement regimen, or to determine the appropriateness of the information shared on this podcast, or if you have any questions regarding your treatment plan.

Starting solids is one of the most exciting (and sometimes overwhelming) milestones of the first year. In this episode, Brooke and Peyton share what feeding their own babies looks like right now, including how they're introducing new foods, navigating textures, and deciding whether baby-led weaning, purees, or a combination approach is the best fit for their families.We discuss: When and how to introduce common food allergensTips for safely offering fruits, vegetables, and other first foodsThe difference between gagging and chokingPeyton's frightening experience with her toddler choking and what she learned from itBuilding confidence around feeding and introducing new texturesHow we're approaching baby-led weaning versus traditional spoon-feedingFood safety considerations during the current Cyclospora outbreak and how to safely serve produce to your little oneWhether you're just getting started with solids or looking for reassurance along the way, this episode offers practical guidance, personal experiences, and plenty of real-life mom conversation to help you navigate this exciting stage with confidence!

On this weeks Inside Dairy, Aidan Brennan and Daire Cregg discuss whether or not farms should stop spreading fertiliser. They hear why the dairy industry should be talking in € kg/MS instead of cent per litre and this weeks interview is with Indian dairy expert Prashant Tripathi who discusses the continued growth of dairy in the country. Hosted on Acast. See acast.com/privacy for more information.

If you've ever wondered whether there's a better way to start solids than the 100 foods before one approach, this episode is going to change the way you think about feeding your baby. Dr. Elana and GAPS certified practitioner, Kate Pope, break down why meat stock is baby's most powerful first food. In this episode, Dr. Elana sits down with Kate Pope, founder of Wild Nutritionist and a certified GAPS practitioner, to walk moms through the GAPS approach to starting solids. You will learn why meat stock is not the same thing as bone broth, what conditions GAPS first foods can help support (including eczema, colic, constipation, food sensitivities, and picky eating), and how to start this approach even if it feels intimidating. Kate also shares how the gut microbiome shapes the foods your child will crave for years, why picky eating is often a gut problem rather than a willpower problem, and how to make healing foods practical for a busy mom life. Topics Covered In This Episode: What is meat stock and how is it different from bone broth How meat stock supports breastfeeding and postpartum recovery What is the GAPS nutritional protocol and who created it Conditions the GAPS approach can help: eczema, colic, food sensitivities How to incorporate healing foods for the whole family How to introduce fermented foods safely What to do when baby refuses meat stock Practical tips for moms just getting started Show Notes: Learn more about Kate Pope & Wild Nutritionist Follow @wildnutritionist/ on Intagram Click here to learn more about Dr. Elana Roumell's Doctor Mom Membership, a membership designed for moms who want to be their child's number one health advocate! Click here to explore Steph Greunke, RD's Mindset and Metabolism Substack, nuanced discussions on fat loss and behavior change for women. Watch this episode on our Youtube channel @medschoolformoms Listen to today's episode on our website Kate Pope is a holistic chef, nutritional therapy practitioner, and certified GAPS practitioner (NTP, CGP), and founder of Regenerative Cooking School. Kate is known for helping mothers confidently navigate the introduction of solids the "gut health way" while also addressing the deeper patterns behind common (but not normal) symptoms. Her work supports families in resolving issues such as eczema, allergies and digestive dysfunction by using food as a primary tool for healing.  Her concept and signature courses, Mama Baby Biome and Baby Biome First Foods Plan, center around a mother's healing authority and power while teaching practical skills, shaped by her own lived experience as a mother, chef, dancer and self-healing woman. At the heart of all her teachings is that when a mother, and thus the family, is well-nourished, the health of the world can shift. This Episode's Sponsors  Discover for yourself why Needed is trusted by 15,000+ women's health practitioners, including Dr. Elana and Steph. Needed supports optimal health and nourishment throughout the Motherspan--from preconception through perimenopause. Enjoy their range of practitioner-formulated, third-party tested supplements and get 20% off with code DOCTORMOM. Visit thisisneeded.com Active Skin Repair is a must-have for everyone to keep themselves and their families healthy and clean.  Keep a bottle in the car to spray your face after removing your mask, a bottle in your medicine cabinet to replace your toxic first aid products, and one in your outdoor pack for whatever life throws at you.  Use code DOCTORMOM to receive 20% off your order + free shipping (with $50 minimum purchase). Visit BLDGActive.com to order. INTRODUCE YOURSELF to Steph and Dr. Elana on Instagram. They can't wait to meet you! @stephgreunke @drelanaroumell Please remember that the views and ideas presented on this podcast are for informational purposes only.  All information presented on this podcast is for informational purposes and not intended to serve as a substitute for the consultation, diagnosis, and/or medical treatment of a healthcare provider. Consult with your healthcare provider before starting any diet, supplement regimen, or to determine the appropriateness of the information shared on this podcast, or if you have any questions regarding your treatment plan.

In this podcast episode, MRS Bulletin's Laura Leay interviews assistant professor Christos Athanasiou and postdoctoral researcher Danqi Sun from Georgia Institute of Technology about their research on introducing a new material state through polymer necking. After applying different strain rates to poly(ethylene terephthalate) (PET) then testing the material at different orientations, they discovered changes in mechanical behavior. They attributed these behaviors to changes in the microstructure. This work was published in a recent issue of the Journal of the Mechanics and Physics of Solids.

Yuichiro Umehara has had one of the most impressive transformations as a singer in the past decade. Originally lacking confidence, he's evolved into a singer who steals the show if needed, going toe to toe with some of the best singers without disappearing in the mix. This was something we couldn't say a couple of years back but now, Umehara has managed to consistently impress with Sir Vanity, SolidS, Beit and BAD SKUNK.Music suggestions:- SolidS "Cross x Notes"- Sir Vanity "Home"- BAD SKUNK "Cheeky Girl"Thanks to M L for inspiring this series of episodes!

The discussion opens with a welcome to the Real Science Exchange and an introduction to the expert panel, followed by foundational context around amino acid nutrition and its growing importance in dairy production systems. Early in the episode, the panel introduces the concept of feeding the “one-ton” component cow, highlighting the nutritional intensity required for high-output animals and comparing genomic potential with real-world feeding practices. (0:00–2:53)  As the conversation develops, the panel emphasizes the importance of challenging traditional scientific assumptions and pushing the boundaries of dairy nutrition research. Practical, on-farm insights are shared through examples from Sunnyside Dairy, including consulting experience, environmental considerations, and feed quality management. The group also addresses stocking density and heat abatement strategies, reinforcing the relationship between cow comfort and production efficiency. (6:59–11:28)  A shift toward performance philosophy introduces a high input–high output approach to dairy production, setting the stage for a deeper dive into amino acid research. The panel explores histidine as a potentially limiting amino acid and discusses its bioavailability, supported by both U.S. and global research perspectives. The conversation also covers the role of low-protein diets and how they influence histidine responses in modern dairy systems. (13:16–18:34)  Attention then turns to rumen function and feeding stability, with a focus on total mixed ration (TMR) consistency and its impact on production outcomes. The panel explains methods for evaluating amino acid bioavailability and rumen protection, bridging the gap between controlled research and practical application on commercial dairies. (20:10–21:16)  During an extended audience Q&A, experts provide actionable strategies for managing high metabolizable protein diets in fresh cows, along with day-to-day feeding practices that support consistency. The discussion highlights ongoing challenges with maintaining accurate data and ensuring feeding precision, both of which are essential for optimizing herd performance. (23:23–31:49)  The episode then transitions into performance measurement and economic considerations. Panelists examine the biological drivers of milk production and discuss how to evaluate feed additives and nutritional strategies in commercial settings. Emphasis is placed on maintaining economic discipline in on-farm research, with Milk Urea Nitrogen (MUN) presented as a valuable metric for assessing protein efficiency. (34:50–38:48)  Further exploration of protein nutrition includes discussion on casein and whey contributions to high-yield production, amino acid interactions, and differences in European feeding limits and regulations. The panel also reviews the role of lysine in fat synthesis and de novo milk fat production, along with sourcing challenges related to histidine and variability in protein ingredients such as blood meal digestibility. (40:51–50:54)  As market dynamics come into focus, the group evaluates the value proposition of different protein sources and how nutrition strategies must adapt to economic fluctuations. These insights highlight the importance of balancing cost, performance, and efficiency when formulating rations in a changing market environment. (54:21–55:30)  In the closing portion of the episode, the panel addresses final audience questions and discusses the benefits of precision release methionine technologies in supporting production efficiency. The conversation wraps up with forward-looking insights into dairy nutrition, including opportunities in fresh cow management and the ongoing interaction between genotype and feeding strategies. (58:22–1:05:48)  The episode concludes with key takeaways and additional resources for continued learning through Balchem ANH's Real Science Exchange podcasts and webinars, providing listeners with access to further insights on dairy nutrition and innovation. (1:07:53)  Please subscribe and share with your industry friends. Invite more people to join us at the Real Science Exchange virtual pub table. Please be sure to register for our upcoming Real Science Lecture Series webinars.  Finally, if you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription. Then, email a picture to anh.marketing@balchem.com. Include your size and mailing address. As a result, we'll mail you a shirt.

Starting your baby on solids is one of those things that sounds straightforward until you actually do it and suddenly you're down a google rabbit hole at 11pm wondering if you've already done it wrong. In this episode, we sit down with Gina Urlich, nutritionist, mum of four, and founder of Odi Nutrition, to cut through the noise and make the whole thing feel a lot more manageable. Gina brings the kind of grounded, real-talk advice you'd get from a friend who just happens to have a degree in nutritional medicine and four kids under her belt and she's done the solids journey with all of them. We get into:- The signs that your baby is actually ready (and why "being curious about your food" isn't one of them).- The first foods worth focusing on.- The nutrients that a six-month-old needs more of than a fully grown adult man.- Introducing allergens.- The difference between spoon feeding and baby-led weaning- What a balanced lunchbox actually looks like in real life.- Why the family dinner table might be the most underrated parenting tool going. If you've ever felt overwhelmed by the pressure to get it all right, this one's for you. it's a lot simpler than the internet makes it look. Find Odi Nutrition here: https://odinutrition.com Follow us on Instagram: @tworawsisters Download the Two Raw Sisters app on the Apple App Store here, or Google Play here. See omnystudio.com/listener for privacy information.

Fala cambada de Nakeds, Liquids, Solids, Solidus e Venoms Snakes!! O COFFCAST TÁ DE VOLTA!! Nosso time de elite dos games (menos o Host) se reúne para comentar a respeito da grande saga criada por Hideo Kojima "METAL GEAR/SOLID", mas como o assunto é complexo e gigantesco, dividimos o programa em duas partes. Em breve a Parte 2 estará publicada. Aguardem.⁠Acesse o Mapingua Nerd aqui⁠⁠Acesse o Aldeia Geek aqui⁠⁠Acesse o Última Ficha aqui⁠Mas, contudo, porém, entretanto, todavia, o que está esperando? Escute o CoffCast 213 e também assine o nosso feed!!!E se caso você queira enviar algum email para a gente é só mandar para: coffcast@gmail.comCoffCasters: Davi Cardoso (Sr. Dharma), ⁠Yuri Hupsel⁠ e ⁠Anderson Carlos⁠.LINK DO CAST NO ANCHOR – ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://anchor.fm/asociedadedepodcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LINK DO SPOTIFY – ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://open.spotify.com/show/6UjBjDjRJc5IAgdIyZQ9Yl⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Edição: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Davi Cardoso⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Arte: Davi Cardoso

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This week the Moms On Call focuses on creating a stress-free, connection-centered approach to feeding babies and toddlers from 6 to 15 months, emphasizing atmosphere over strict nutritional targets before 12 months of age. Jennifer and Laura encourage offering a variety of foods, textures, and spices, aiming for three to four different food groups per meal, with babies eating mostly what the family eats by about 7–8 months as long as foods are “mushable.” The episode highlights the importance of including children at the family table, avoiding pressure tactics like counting bites, and cultivating a relaxed, enjoyable atmosphere with conversation and even background music to model positive attitudes toward food.

Episode 196: New York Mythological by Carter Bays and Craig Thomas   This month's dead pilot, kicking off the 2026 MaxFunDrive, is New York Mythological, written by Carter Bays and Craig Thomas. Best known as the co-creators and showrunners of How I Met Your Mother, Carter and Craig previously wrote for The Late Show with David Letterman and produced American Dad. Carter is the author of the novel The Mutual Friend, Craig wrote the novel That's Not How It Happened, and together they're also members of the band The Solids. Craig also recently launched the How We Made Your Mother rewatch podcast. To celebrate the MaxFunDrive, Dead Pilots Society is featuring not one, but two pilots from Carter and Craig this month.   The log line for New York Mythological - A new arrival joins the team at a museum devoted to exploring supernatural and paranormal phenomena in New York City. With kind of a How I Met Your Mother meets Ghostbusters feel, the pilot features a fantastic cast featuring Isabella Gomez (One Day at a Time, Shrinking), Devon Bostick (Diary of a Wimpy Kid, Crime 101), Alyssa Limperis (What We Do In the Shadows), Josh Fadem (The Lowdown; American Dad), Kal Penn (Harold and Kumar, Industry) Cyrina Fiallo (HIgh Potential, 911 Lonestar), Tami Sagher (Inside Amy Schumer)   It's MaxFunDrive season, which means celebrating the listeners who make Dead Pilots Society possible. The show is supported by MaxFun members contributing $5 a month or more, and this is the time of year to say thanks and invite new listeners to join. Throughout the drive, there will be more episodes and a few extra check-ins along the way. To learn more or become a member, visit https://maximumfun.org/joindeadpilots Happy MaxFunDrive! Right now is the best time to start a membership to support your favorite shows. Learn more and join at https://maximumfun.org/joindeadpilots

Today, I'm joined by the lovely Georgina Gregor from Devon to talk about her breastfeeding journeys with her two children, three-year-old Amaya and nine-month-old Lucas. Georgina recounts early breastfeeding pain, mastitis, hospital readmission for Amaya's 13.7% weight loss, and a later tongue-tie diagnosis and release at 10 months linked to solids difficulties. Amaya's disinterest in food and love of breastfeeding meant that her start with solids was slow, and Georgina had to carry on with patience. She shares weaning Amaya while pregnant: a significant supply drop around nine weeks, night weaning using the Booby Moon story, partner support, and a gradual daytime fade, alongside nausea and breastfeeding aversion in pregnancy. Lucas's tongue tie was treated promptly. He is feeding on demand and co-sleeping with frequent night feeds. He is much more keen on food than his sister was at this age.Georgina also discusses family pressure, helpful resources, and her new role as an infant feeding peer support volunteer.My picture book on how breastfeeding journeys end, The Story of Jessie's Milkies, is available from Amazon here -  The Story of Jessie's Milkies. In the UK, you can also buy it from The Children's Bookshop in Muswell Hill, London. Other book shops and libraries can source a copy from Ingram Spark publishing.You can also get 10% off my books on supporting breastfeeding beyond six months and supporting the transition from breastfeeding at the Jessica Kingsley press website, by going to https://bit.ly/JKPbooks and using the code MMPE10 at checkout.Follow me on Instagram  @emmapickettibclc or find out more on my website www.emmapickettbreastfeedingsupport.com Resources mentioned - @‌drgreerkirshenbaum on InstagramCharlotte Stirling-Reed https://www.srnutrition.co.uk/plymouth-latchon.org.ukThis podcast is presented by Emma Pickett IBCLC, and produced by Emily Crosby Media.

This is the Dr. Mary Travelbest Guide Podcast, Part 2 of Rio de Janeiro, Brazil The FAQ is: How to carry toiletries on a long trip? Answer: For traveling solo,  especially on longer journeys, toiletries can quietly become the heaviest, messiest, and most annoying part of your bag. I use cubes, just packing cubes like for my other travel items.   So before you toss everything into a pouch, ask yourself: Do I really need this much? Will this leak at 35,000 feet? Can I replace it at my destination?   Here are four smart, confidence-building tips for carrying toiletries on a long trip:   Travel-size everything sounds sensible — until you realize tiny bottles run out quickly on a 3-week trip.   Instead: Decant only essentials into quality leakproof silicone bottles   Label clearly (shampoo and face wash look identical at 5 AM)   Bring just enough for 7–10 days if you can restock abroad   Skeptical question to ask yourself: Are you packing for "just in case," or for reality?   Most destinations — even smaller cities — sell basic toiletries.   Go Solid When Possible   Liquids create stress at airport security checkpoints and pose a risk of leaks in warm climates.   Smart swaps:   Shampoo bars   Conditioner bars   Bar soap instead of body wash   Solid deodorant   Benefits:   No TSA liquid limits   No spills in your suitcase   Lighter weight   Longer lasting   On humid or hot trips like Rio, liquids expand. Solids don't.    Organize for Night Arrivals   After a long travel day, you don't want to unpack your entire suitcase just to brush your teeth.   Use:   A hanging toiletry bag   Clear compartments   One "first-night essentials" pouch (toothbrush, face wash, medications)   Many bathrooms are tiny. Hooks help. Counters are rare. A bag that hangs becomes your portable vanity.   Respect Skin Changes (Over 50 Matters)   Long flights, altitude, new climates — your skin behaves differently now than it did at 30.   Prioritize:   A richer moisturizer   SPF (every single day)   Lip balm   Small hydrating mist for flights   Question worth asking: What actually makes me feel refreshed — and what is just habit?   Comfort builds confidence. Confidence builds independence.   A Practical Packing Formula   For long trips (2–4 weeks), aim for:   ✔ Face care (cleanser, moisturizer, SPF) ✔ Hair care (solid or small decant) ✔ Minimal makeup (if any) ✔ Medications + backup copy of prescriptions ✔ One comfort item (favorite scent, small body cream) 60-second confidence challenge Your challenge today  Confidence Challenge in Rio If you like today's Confidence Challenge, my book series delves deeper into packing toiletries while moving through the 5 steps to solo travel, from easy to more challenging, with foreign language communication tips. You can find the series at the link in the description.    See Book A for addressing this concern..  Find it on the website​​ at https://www.5stepstosolotravel.com/ or on Amazon. It's a several-part series. Today's destination is Rio de Janiero, Brazil, Part 2 (about MY trip) This is a Step 5 destination. June in Rio de Janeiro felt like stepping into a living postcard, but let's be honest, postcards don't show the early alarms, the bus decisions, or the moments of doubt that come with solo travel. That's where the real story lives. Palace Hotel in Rio. You have to go there and experience it. See the show notes. https://www.belmond.com/hotels/south-america/brazil/rio-de-janeiro/belmond-copacabana-palace/     AI was used to select some of the suggestions for this episode.   Connect with Dr. Travelbest 5 Steps to Solo Travel website Dr. Mary Travelbest X Dr. Mary Travelbest Facebook Page Dr. Mary Travelbest Facebook Group Dr. Mary Travelbest Instagram Dr. Mary Travelbest Podcast Dr. Travelbest on TikTok Dr.Travelbest onYouTube In the news  

This archival episode of Cider Chat brings together five experienced cider makers answering real-world questions from beginners at CiderCon 2019. Originally released as Episodes 174 and 175, this combined feature presents a comprehensive Q&A covering everything from fermentation and stabilization to business strategy, equipment, and scaling a cidery. The discussion bridges the gap between hobby cider making and commercial production, offering practical insights grounded in real experience. Panelists Marcus Robert – Tieton Cider Works, Washington Tim Godfrey – Golden State Cider, California Eleanor Leger – Eden Specialty Cider, Vermont Brent Myles – Sly Clyde Cider, Virginia Ben Calvi – Vermont Cider Co, Vermont Moderated by Cider Chat MC Ria Windcaller 00:00 Cider Choices Matter 01:27 Episode Setup 03:02 Ciderville Event News 05:41 Support The Podcast 06:31 Patron Shoutouts 10:34 Panel Introductions 14:34 Defining Cider 15:32 Lessons Learned 18:55 Residual Sugar Safety 23:51 Contract Vs Taproom 27:13 Ice Cider Deep Dive 33:11 Settling Juice Tips 34:40 Solids and Enzymes 35:06 Plastic Fermenters Tips 36:41 Profitability and Distribution 40:54 Learn on Someone Else 41:27 Core Ciders Strategy 45:43 Tasting Room Location 49:43 Funding and Crowdfunding 52:07 Essential Lab Gear 53:54 Filtration and Hopbacks 58:05 Fermentation Temperature Control 01:01:03 Wrap Up and Sign Off Find the full show notes for Episode 497 at CiderChat.com Direct Link at:https://ciderchat.com/podcast/497-beginner-cider-makers-qa/ Listen to wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville. Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture.

This week on Two Parents & A Podcast, we're back with pediatrician Dr. Ari Brown for the ultimate 411 on toddler nutrition and eating habits—from starting solids at 6 months to navigating picky eating without turning dinner into a power struggle. We break down why “food before 1 is just for fun” isn't actually true, the best first foods to introduce (it's NOT what you think!), and the biggest choking hazards parents need to watch for—plus how to tell gagging vs. choking in the moment. Dr. Ari also walks us through allergy basics (when to intro + what reactions actually look like), when to ditch the bottle, what a normal toddler day of eating really looks like, and how to think about macros (or honestly… not think about them too much—if your child eats a variety of foods over the week, they're probably doing just fine). Then we get into the things parents are constantly worrying about: sugar before 2, red dye, ultra-processed “kid foods,” and why toddlers randomly reject foods they used to love. Finally, we cover picky eating red flags, “safety foods,” and the #1 mealtime mistake that actually makes picky eating worse. Timestamps: 00:00:00 Welcome back to Two Parents & A Podcast! (feat. Dr. Ari Brown) 00:04:09 Myth BUSTED: “Food before 1 is just for fun” 00:06:34 Best first foods at 6 months (what to start with) 00:15:15 Toddler travel hack: diaper bag food scissors 00:16:05 Biggest early feeding “NO” foods (choking hazards) 00:18:51 Choking 101: what parents actually need to know 00:19:47 Choking stats: how common is it, really? 00:22:51 Gagging vs. choking (how to tell instantly) 00:24:36 Introducing allergens without freaking out 00:29:31 3 feeding myths parents need to unlearn 00:31:22 Ditching the bottle + what if they won't drink milk? 00:34:03 What a toddler's day of eating should look like 00:36:38 Toddler macros (and why fat matters) 00:40:25 Foods to limit (processed, fried, “kid food” defaults) 00:42:20 Building a foundation for lifelong eating habits  00:50:32 Should you limit sugar before 2? 00:53:38 Red dye: what's the actual concern? 00:56:07 “They loved it yesterday…” why toddlers suddenly reject foods 00:58:23 Picky eating: what's normal vs. a red flag 01:02:51 “Safety foods” (how to use them the right way) 01:03:55 The #1 mealtime mistake that worsens picky eating 01:05:15 Do kids actually need a multivitamin? 01:06:05 Picky eater vs. feeding aversion (the line) 01:09:20 Top 3 fixes for picky eating (from Dr. Ari) 01:10:20 Utensils: when should kids start using forks & spoons? 01:13:31 Thanks for listening! --------------------------------------------------------------- Thank you to our sponsors this week: *Quince: Go to https://www.Quince.com/ALEX for 365-day returns, plus free shipping on your order! *Care.com: For a limited time, go to https://www.Care.com and use code TWOPARENTS for 20% off your initial Care.com subscription or a Senior Care Advisor Plan. *Ziprecruiter: You can try ZipRecruiter for FREE at https://www.ZipRecruiter.com/ALEX *Veracity: For up to 60% off your order, head to https://www.VeracityHealth.co and use code TWOPARENTS *Magnetic Me: Right now, new customers can get 15% off sitewide at https://www.magneticme.com --------------------------------------------------------------- Follow Two Parents & A Podcast: Instagram | https://www.instagram.com/twoparentsandapod TikTok | https://www.tiktok.com/@twoparentsandapod Follow Alex Bennett: Instagram | https://www.instagram.com/justalexbennett TikTok | https://www.tiktok.com/@justalexbennett Follow Harrison Fugman: Instagram | https://www.instagram.com/harrisonfugman TikTok | https://www.tiktok.com/@harrisonfugman Find our guest: Website | https://www.draribrown.com/ Instagram | https://www.instagram.com/aribrownmd TikTok | https://www.tiktok.com/@aribrownmd --------------------------------------------------------------- Learn more about your ad choices. Visit megaphone.fm/adchoices

As your baby grows older, you'll want to start him on solids. How do you know when it's time to make the transition? What's happening with their little bodies to help them break down these foods easier? And what sort of nutrients and vitamins should we including in their diet? Learn more about your ad choices. Visit megaphone.fm/adchoices

Starting solids is a major milestone, but it can also be one of the most confusing times for new parents. When should you start? What foods are best? And how do you keep things safe and enjoyable? In this episode, I'm joined by Dr. Krupa Playforth, board-certified pediatrician and founder of Warm Heart Pediatrics, known online as @thepediatricianmom. With her signature blend of clinical expertise and relatable, real-mom advice, Dr. Playforth breaks down everything you need to know about introducing solids, whether you're going the puree route, trying baby-led feeding, or somewhere in between. We cover: Signs your baby is ready for solids How to reduce choking risks The biggest myths about baby-led feeding Creating positive mealtime experiences Easy, nutrient-rich foods to start with Tips to prevent picky eating from day one If you've been feeling nervous or unsure about starting solids with your baby, this episode will leave you feeling informed, supported, and ready to move forward with confidence. Listen now & check out more at our SHOW NOTES! Learn more about your ad choices. Visit megaphone.fm/adchoices

The Plan-B Show with Brock & Kiki - January 16th 2026See omnystudio.com/listener for privacy information.

Submit your question and we'll answer it in a future episode!Join our Patreon Community!https://www.patreon.com/badassbreastfeedingpodcastThis week's episode is brought to you by Simple Wishes. Simple Wishes offers hands-free pumping and nursing bras as well as a wide range of nursing clothing. Owned by badass breastfeeding moms in California. Use code BADASS for 50% off at www.simplewishes.com.Do you want to try baby led weaning but are afraid of how that will go? Listentoday as Dianne and Abby discuss the ins and outs of baby led weaning so you canconfidently and safely start solids with your baby.If you are a new listener, we would love to hear from you.  Please consider leavingus a review on iTunes or sending us an email with your suggestions and commentsto badassbreastfeedingpodcast@gmail.com. You can also add your email to ourlist and have episodes sent right to your inbox!Things we talked about:What baby led weaning really is [9:20]Babies control their feeding [10:45]When is your baby ready for solids? [12:00]Breastmilk is main source of nutrition [17:10]Choking [18:47]Things not to give your baby [19:37]Allergens [24:06]Doing a mix of both [27:27]BLW myths [31:25]Nurse the baby first [34:09]Links to information we discussed or episodes you should check out!https://badassbreastfeedingpodcast.com/episode/myths-about-starting-solids/https://badassbreastfeedingpodcast.com/episode/129-balancing-solids-with-breastfeeding/Set up your consultation with Diannehttps://badassbreastfeedingpodcast.com/consultations/Check out Dianne's blog here:https://diannecassidyconsulting.com/milklytheblog/Follow our Podcast:https://badassbreastfeedingpodcast.comHere is how you can connect with Dianne and Abby:AbbyTheuring ,https://www.thebadassbreastfeeder.comDianne Cassidy @diannecassidyibclc, http://www.diannecassidyconsulting.comMusic we use:Music: Levels of Greatness from We Used to Paint Stars in the Sky (2012)courtesy of Scott Holmes at freemusicarchive.org/music/ScottHolmes

We're replaying this episode because it was the most downloaded, most shared, and most talked-about episode of 2025—and for good reason. Parents consistently told us this conversation changed the way they approached feeding, eased stress at mealtimes, and helped them feel more confident introducing solid foods. In this encore episode, Kim Grenawitzke from Solid Starts joins Allison for a deep, practical discussion on starting solids and supporting kids in becoming adventurous, confident eaters. Kim is the Senior Feeding and Swallowing Specialist at Solid Starts and a mom of two, and she brings both expertise and incredibly relatable insight. This episode is packed from start to finish with actionable advice for every feeding stage. You'll hear strategies for introducing solids, supporting picky eaters, language that keeps mealtimes positive, guidance on food allergies, and so much more. Allison and Kim also share personal experiences and lessons learned from feeding their own children, along with professional tips that help families avoid common mealtime pitfalls. Below are the topics covered, along with timestamps to help you jump to what you need: [8:18] When to start introducing solids and developmental signs your child is ready [12:55] What to do if your child is developmentally ready but shows no interest in food [14:36] When to talk to your healthcare provider about lack of interest in food [15:14] Fundamentals of Kim's approach to introducing solids and physiology behind it [19:28] How to choose your baby's first foods [21:55] Food safety: textures, sizes, and preparing solids appropriately [28:47] How to respond to gagging and what to do about choking concerns [32:55] Homemade vs. store-bought baby food: pros and cons [36:28] Whether babies need special "baby yogurt" [41:25] Introducing foods from the nine major allergen groups [46:20] Which babies are high-risk for allergies and how to introduce allergen foods safely [50:45] Why food allergies are more common today [52:10] Strategies for supporting picky or sensitive eaters [57:56] Whether it's okay for a child to skip a meal or go to bed without dinner [59:21] When to seek help from a feeding specialist [1:06:55] Setting up mealtimes to encourage adventurous eating [1:08:10] When weight gain concerns require medical guidance [1:12:17] What to do if you feel you've "messed up" feeding and now have a picky eater [1:15:20] How family connection at the dinner table improves eating and bedtime [1:21:22] Language that helps—or hurts—during mealtimes [1:33:55] Services Solid Starts offers and who can benefit Learn more about Solid Starts on Instagram or at their website Solid Starts discount code: use code SOLIDBEDTIME20 to receive 20% off your first year of an annual subscription at https://solidstarts.com/app/ (code valid through 12/31/26) Order your copy of Solid Starts for Babies: How to Introduce Solid Food and Raise a Happy Eater Click here to watch or listen on YouTube   From baby sleep to toddler sleep, daycare naps to sleep training—How Long 'Til Bedtime? is the podcast for parents who want practical, guilt-free sleep tips they can actually use. Hosted by pediatric sleep coach Allison Egidi, each episode delivers real solutions for every stage—from navigating newborn sleep struggles and weaning night feedings to helping your 3-year-old fall asleep independently (and stay asleep!). Whether you're trying to make sense of daycare sleep patterns, craving your evenings back, or simply need a working mom podcast to keep you grounded, you're in the right place. Want more from Allison? Sign up here to get her weekly email with podcast updates and other helpful parenting topics. Give your child the gift of better sleep. Allison's free, age-specific guides show you exactly how many hours of rest kids need to grow, learn, and thrive—no matter their age. Get your free copy now: 0-2 Years Old or 3 to 10 years old Enjoying How Long 'Til Bedtime? Your rating and review help Allison reach and support more parents. On Apple Podcasts: Click here, scroll to the bottom, rate the show, and tap "Write a Review." On Spotify: Click here to leave a rating or review. Don't miss an episode—subscribe so you're always up to date! Connect with Allison: Instagram | Facebook | Website | YouTube  

In this episode, we tackle the reality of a social butterfly's "milk strike," the crucial window for allergen exposure, and how to safely navigate baby-led weaning.Must-Knows for Parents:Why just four milk feeds a day is enough for a healthy 6.5-month-old.The life-saving difference between choking and gagging during solids introduction.The importance of quickly introducing variety and allergens (like peanuts and fish) to build a healthy gut and prevent future picky eating.Simple activities to prepare your baby for crawling.Nina Clark is a boy mum of two and the founder of Nightire, a sleepwear and bedding business specializing in 100% organic bamboo. Originally from South Africa, Nina joins Meg to share her honest and relatable journey navigating life with a second baby, Josh, as a busy entrepreneur.Recommended Resources:Books: Weaning Sense and Feeding Sense by Kath Megaw and Meg Faure.Parent Sense App: Your all-in-one baby care app for routines, nutrition, and expert advice. Download the Parent Sense App here: https://parentsense.app/Connect with Meg FaureWeb: megfaure.com Facebook: https://web.facebook.com/MegFaure.Sense Instagram: https://www.instagram.com/megfaure.sense/Support the Podcast:Subscribe and listen on Apple, Spotify, or wherever you get your podcasts.Leave a 5-star rating and review on Apple Podcasts.Email episode feedback or guest nominations to info@megfaure.com.

Feeding challenges in infancy can feel overwhelming especially when solids are hard, weight gain is a concern, or oral motor skills seem delayed. In this episode, we respond to a real-life question from a parent about their 10-month-old struggling with solids and tongue movement.In this episode, you'll learn:Why core and trunk strength impact oral motor developmentThe importance of ruling out tongue ties, torticollis, or delayed milestonesPlay-based strategies to support oral motor skills outside the high chairHelpful tools like the Z-Vibe, bite blocks, and vibrating teethersWhen to seek out additional support from an SLP, IBCLC, or pediatric specialistThanks for listening

This week on Two Parents & A Podcast, we're talking about one of the biggest journeys of year one: feeding your baby. From what it actually feels like when your milk comes in (spoiler: flu-like) to transitioning to combo feeding, to introducing solids and eventually dropping bottles — we're breaking down what worked for us, what didn't, and what we'd 100% do differently next time. We get into all the real stuff: middle-of-the-night pumping (don't do what I did), my experience with DMER (Dysphoric Milk Ejection Reflex), how a night nurse helped (for Harrison, not me LOL), and the partner's role in supporting breastfeeding and pumping. Plus tactical things like grocery hauls, our favorite hacks, and a rapid-fire round of the best (and most overrated) products. Before all that… Halloween costume brainstorming (!!! sorry we had to bleep it lol) and our BIGGEST milestone yet — Tate is officially walking (and yes, she needed her first real shoes, cue the tears). And in Things We DMed Each Other: why queen-size beds might actually save your marriage (did Matthew McConaughey have a point??) and our thoughts on the dreaded “black tie optional” dress code (aka the most confusing vibe check ever). LOVE YOU GUYS — thanks for following along through our first year of feeding, learning, and figuring it all out with us. Timestamps:  00:00:00 Welcome back to Two Parents & A Podcast! 00:02:40 Brainstorming Halloween costume ideas 00:07:10 Tate is walking! + buying your baby's first shoes 00:09:30 12 months of breastfeeding recap 00:12:07 Why I chose to exclusively breastfeed for the first 6 months 00:13:20 What it actually feels like when your milk comes in 00:14:25 Our experience with a night nurse 00:15:57 Handling middle-of-the-night feeds & pumping 00:18:35 Final thoughts on the first 0–3 months of breastfeeding 00:20:27 What I'll do differently for future babies 00:24:40 My experience with DMER (Dysphoric Milk Ejection Reflex) 00:25:49 Transitioning to combo feeding (and how we made it work) 00:27:58 Introducing solids & our approach to first foods 00:33:15 Weaning off pumping & dropping bottles 00:35:00 A full day of eating + family grocery haul 00:37:36 The partner's role in breastfeeding & pumping 00:42:26 What I wish I knew before starting the pumping journey 00:46:00 Rapid fire Qs: top pumping product, best hack, most overrated, biggest surprise & what we'd do differently 00:51:17 Final reflections on my breastfeeding journey 00:53:10 Things We DMed Each Other: Why queen beds might save your marriage 00:54:39 Things We DMed Each Other: “Black tie optional” dress codes?? 00:56:15 LOVE YOU GUYS! #twoparentsandapod --------------------------------------------------------------- Thank you to our sponsors this week: *Nurture Life: For 55% off your order + FREE shipping, head to https://www.NurtureLife.com/TWOPARENTS and use code TWOPARENTS. *Fast Growing Trees: This Fall, Fast Growing Trees has the best deals for your yard, up to half off on select plants and other deals.  Listeners of our show get 15% OFF at https://www.FastGrowingTrees.com/TWOPARENTS when using the code TWOPARENTS at checkout. *BetterHelp: As the largest online therapy provider in the world, BetterHelp provides access to mental health professionals with a wide variety of expertise. Our listeners get 10% off their first month at https://www.betterhelp.com/TWOPARENTS. --------------------------------------------------------------- Listen to the pod on YouTube/Spotify/Apple: https://www.youtube.com/@twoparentsandapod https://open.spotify.com/show/7BxuZnHmNzOX9MdnzyU4bD?si=5e715ebaf9014fac https://podcasts.apple.com/us/podcast/two-parents-a-podcast/id1737442386 Learn more about your ad choices. Visit megaphone.fm/adchoices

How I Started Solids and What Feeding Looks Like Now A few things we chat about in this episode

This week on Sense by Meg Faure, our favourite twin mamas are back! Meg is joined by Zoe Brown, mom to 5.5-month-old twins Luke and Jordan, and expert neonatal nurse Tasha Perreard. In this real and relatable chat, Zoe shares the delightful chaos of life with two very different babies, from starting solids to navigating sleep routines and finding community.Key discussion points include:Starting Solids with Twins: What happens when one twin loves solids and the other isn't interested? We explore how to adapt textures and flavours for babies with different sensory personalities and why it's okay to follow each child's individual journey.The Secret to Sleeping Through: Zoe shares her magic formula for getting her twins to sleep through the night—a consistent 3-nap schedule and the non-negotiable rule of waking them by 5 PM.Developmental Milestones: From those first "silent laughs" and kicking feet to rolling over and enjoying sensory classes, we celebrate the exciting developments at this age.Finding Your Tribe: Zoe opens up about the challenges of making friends in a new city and the joy of finally connecting with other moms, reminding us all of the importance of community.This episode is packed with practical tips, expert advice, and heartwarming encouragement for any parent navigating the exciting 5-6 month stage.About Our Guests:Zoe Brown: A well-known media personality and new mother to 5.5-month-old twin boys, Jordan and Luke. She shares her real-time experiences and questions on her parenting journey as a regular guest on the podcast.Tasha Perreard: A neonatal nurse and twin specialist based in Cape Town. As a twin mom herself, Tasha provides expert insights and practical advice for parents of multiples. You can find her practice, The Well Mother and Child Clinic, on Instagram @wmc_clinic.Episode References and Links:Book: Weaning Sense by Meg Faure and Kath Megaw

This week on Sense by Meg Faure, we are joined by regular guests Zoe Brown and Tasha Perreard for a real, relatable, and info-packed conversation. A year to the day after finding out she was expecting twins, Zoe opens up about life with her 4.5-month-old boys, who are developing very different personalities and schedules.This episode is a guide to navigating and celebrating your twins as individuals:The Sleep Regression Dilemma: What do you do when one twin sleeps through the night, but the other hits the 17-week sleep regression? Meg and Tasha discuss why this happens and how to manage it.Understanding Sensory Profiles: Discover why one twin might be a "good sleeper" and the other more sensitive. We explore how different sensory thresholds impact sleep, fussiness, and development.Ready for Solids?: Learn the key signs that your baby is ready for solids (it's not just about age!) and why there's no need to rush this important milestone.Post-Vaccine Tummies: Tasha offers expert advice on managing a runny tummy after the rotavirus vaccine, including the role of probiotics and Vitamin D.Motherhood & Community: Zoe shares an honest account of feeling isolated after moving to a new city and the importance of finding your village.This episode is packed with practical advice and emotional support, perfect for any mom navigating the fourth trimester and beyond.About Our Guests:Zoe Brown: A well-known media personality and new mother to 4.5-month-old twin boys, Jordan and Luke. She shares her real-time experiences and questions on her parenting journey as a regular guest on the podcast.Tasha Perreard: A neonatal nurse and twin specialist based in Cape Town. As a twin mom herself, Tasha provides expert insights and practical advice for parents of multiples. You can find her practice, The Well Mother and Child Clinic, on Instagram @wmc_clinic.Episode References and Links:

If you've ever been in a season of life that felt stagnant, or suffocating, or uncomfortable, or that you have maybe outgrown your current state … it's time for a transformation my friend!Just like your wardrobe will slowly become outdated, or your shoes will become too worn down, or your makeup will no longer be trendy … you will outgrow your current way of living life at some point.Join us to discover why transformations are so uncomfortable, how to navigate the process with more ease, and a few tools to support the journey.~ ~ ~ Want to learn more about Stacy as a Speaker & Coach?Through the Woods Consulting online: Welcome Follow Stacy on Linked In Achieve your biggest goals! Learn more about Elite Strides Immersive Coaching Stacy's Book: Helping you with the daily habits of Owning Your Journey to find fulfillment. Grab it Here!Thanks for tuning in today. As you might have guessed, I'm passionate about building unbridled success without all the stress. If you are ready to embrace your journey, then join me on Sunday mornings for a moment of focused peace leading into the week ahead: Grab your FREE copy of Sunday Serenity here: Sunday Serenity~ ~ ~Please check out our affiliates who help to make this show possible! Stacy only hand-selects products/companies that she personally uses and loves ... so you can rest assured that each affiliate has been tested. Greenlight for Kids: Teaching kids how to have success with money. The money app and debit card for kids and teens that let's me send our kids money instantly, assign chores, define financial success, and teach them to earn, save, and invest!  Purina Tidy Cats Breeze Cat Litter Bundle: If you have a cat (or many cats) you NEED this litter system! Rethink the litter box with the BREEZE Litter System. The innovative all-in-one system helps you conquer odor by dividing liquids from solids using an advanced pellet system and disposable pads. Non-clumping pellets allow liquid to pass through to the absorbent pad below, locking in moisture and fighting odor. Solids stay in the grated tray, where anti-tracking pellets ensure easy scooping and odor control.

What if I told you that so much of what you THINK you'll do as a new mom totally changes once you're actually in the messy, magical trenches of motherhood? In this episode, I'm getting personal about all the “hot takes” and behind-the-scenes decisions Eric and I made—sometimes against conventional wisdom—during my first 10 months with Blakely. We're talking breastfeeding versus formula, real talk on night weaning and sleep training (including what I swore I'd NEVER do!), how we approach solids and screen time, and why changing your mind as a mom is basically a rule, not a failure.If you've ever wondered, “Am I doing motherhood ‘right'?” or felt a pang of guilt comparing your journey to anyone else's, you'll walk away from this episode feeling validated, informed, and so much less alone. You'll get clear insight into what worked for us, what absolutely didn't, and tiny tweaks I'll make next time—all shared openly so you can cherry-pick what fits your own family.If you're ready for a real, unfiltered take on the highs and lows of new motherhood, plus one thing no one warned me about (that completely rocked my world!) tap play now.

Dr. Krupa Playforth and Cinthia Scott, RD discuss their new book, Baby Leads the Way. https://thenourishedchild.com/category/podcast/

Stressed about starting solids? Worried your baby's not eating the right foods? Wondering how to balance solids and breastmilk/formula? Worried about creating picky eater? This episode is for you and it's GOOD!  Today I sit down with pediatric dietician, Kathy O'Bryan, aka theminimedietitian (the mini me dietitian) and ask her all things related to nutrition in solids:- What foods to feed your baby?- Common mistakes and unhealthy practices when starting solids- How to deal with picky eaters- Should you start with rice cereal? - How to balance solids and breastmilk / formula - Practical mealtime adviceand more!!--------------------------------------------------------------------------------------------------------- IMPORTANT LINKS:-  Sign up for the Newsletter: HERE - BisbeeBaby's portable  breastmilk and formula warmer HERE                   Use code MOM10 for 10% off                    Connect with them on Instagram Here                    Connect with them on Facebook Here-  Anabella's Breast Pumps HERE                    Use code LEARNINGTOMOM for 15% off a double dump                   Connect with them on Instagram Here                   Connect with them on Facebook Here -  WishGardenHerbs natural tinctures and body care HERE                 Use code LEARNINGTOMOM20 for 20% off                   Connect with them on Instagram Here                   Connect with them on Facebook Here- Connect with Kathy HERE-----------------------------------------------------------------------------------------------------------starting solids with baby, introducing solids to baby, Can starting solids cause sleep regression, what to expect starting solids, when starting solids how much, when starting solids how many times a day, who starting solids baby, will starting solid help baby gain weight, is it safe to start solids at 4 months, starting, healthy foods when starting solids, serve healthy foods to baby, crunchy mom, - Newborn care podcast, Postpartum podcast, Infant podcast, New baby podcast, Baby podcast, Motherhood podcast, First time mom, Best motherhood podcast, Best parenting podcast, Holistic parenting podcast, Holistic newborn, Crunchy mom podcast, Mom podcast, parenting podcast, First time mom podcast,  motherhood podcast, postpartum podcast, how to parent, parenting tips, parenting advice, 2 month old, 3 month old, 4 month old, 5 month old, 6 month old, 7 month old, 8 month old, 9 month old, 10 month old, 11 month old, 12 month old

Anyone with a baby somewhere around 4-6 months has probably heard the advice to start solids to help improve sleep. And yet, the reality of the impact of solid food on baby sleep doesn't back up this common advice. In this episode I'm talking about the popular sleep advice to start solids to improve nighttime sleep. I discuss the reality of solids food having a neutral to negative impact on sleep and the reasons for this including:Waking isn't just about hunger.Solids generally aren't very calorically dense.Babies don't generally eat a lot of solids at first.Digestive issues can happen as baby adjusts to solids that disrupt sleep.Shifting calories to the daytime may help if baby is reverse cycling.Resources related to this episodeSigns of readiness for solids: https://kellymom.com/nutrition/starting-solids/solids-when/Reverse cycling tips: https://intuitiveparentingdc.com/blog/2023/6/27/reverse-cycling-why-your-baby-is-suddenly-feeding-more-at-nightConnect with Kim Learn more about working with Kim and grab your free sleep myth busting guide: https://intuitiveparentingdc.com/Instagram: instagram.com/intuitive_parenting_dcFacebook:  facebook.com/intuitiveparentingdc

Why is iron so important in the early years, and how can dietitians help families get it right from the start? In this follow-up episode from our hugely popular Paediatric Symposium, Associate Professor Ewa Szymlek-Gay dives into the science and practicalities of iron nutrition in babies and toddlers – from starting solids to supplements. A must-listen for dietitians working in paediatrics, maternal health or family nutrition.  In the episode, we discuss: Why iron matters in early childhood When and how to introduce iron-rich foods Iron-rich options for baby-led weaning Practical tips for vegetarian and plant-based families Iron enhancers and inhibitors explained Hosted by Brooke Delfino  Supported by Meat & Livestock Australia Click here for the shownotes The content, products and/or services referred to in this podcast are intended for Health Care Professionals only and are not, and are not intended to be, medical advice, which should be tailored to your individual circumstances. The content is for your information only, and we advise that you exercise your own judgement before deciding to use the information provided. Professional medical advice should be obtained before taking action. The reference to particular products and/or services in this episode does not constitute any form of endorsement. Please see here for terms and conditions.

It's gotta be one of the things my 0-6 month old clients panic about the most - SOLIDS. When to introduce them, what to introduce first, what about choking, what about allergies, what method...All. The. Things.Luckily for us, this week we're going to the American Academy of Pediatric's favorite baby feeding experts, Cinthia Scott, RD, IBCLC, and Dr. Krupa Playforth, MD, FAAP. Among other things, Cinthia & Dr. Playforth are co-authors of Baby Leads The Way, the AAP's brand new *official* evidence-based guide to introducing solids.You can pick up a copy of Baby Leads The Way here, and be sure to check out our guests on each of their respective Instagram channels: The Baby Dietitian and The Pediatrician Mom, for more practical tips on all things feeding and solids!Loved this episode? There is so much more where that came from:️Subscribe....leave a review....and share with your friends!Follow The Fun On IG: @BrittanySheehanSleepWork with me:Custom Sleep PlansSleep CoursesPotty Training & Parenting PlansThe B Hive Client Membership ProgramTake The Sleep QuizSay Hi: info@brittanysheehan.com

Send us a textThis week on Your Child Is Normal, I'm joined by pediatric dietitian Cinthia Scott, co-author of Baby Leads the Way, to talk about starting solids, baby-led weaning, early allergen introduction, picky eating, and how to reduce the pressure we put on ourselves as parents. We cover practical tips like the “smush test,” how to reframe gagging, the myth of “food before one is just for fun,” and how to raise adventurous eaters without mealtime battles.Dr Jessica Hochman is a board certified pediatrician, mom to three children, and she is very passionate about the health and well being of children. Most of her educational videos are targeted towards general pediatric topics and presented in an easy to understand manner. For more content from Dr Jessica Hochman:Instagram: @AskDrJessicaYouTube channel: Ask Dr JessicaWebsite: www.askdrjessicamd.com-For a plant-based, USDA Organic certified vitamin supplement, check out : Llama Naturals Vitamin and use discount code: DRJESSICA20-To test your child's microbiome and get recommendations, check out: Tiny Health using code: DRJESSICA Do you have a future topic you'd like Dr Jessica Hochman to discuss? Email Dr Jessica Hochman askdrjessicamd@gmail.com.The information presented in Ask Dr Jessica is for general educational purposes only. She does not diagnose medical conditions or formulate treatment plans for specific individuals. If you have a concern about your child's health, be sure to call your child's health care provider.

Discussing all things introducing solids to your baby!Wanting an episode on baby led weaning? Listen to episode 83!on Spotify HERE. On Apple Podcasts HEREToday's episode covers:-  Transitioning to Solids- When to Start Solids-  First Foods for Your Baby- Introducing Allergens Safely- Bottle Warmer Recommendation- Methods of Introducing Solids- Choosing the Best Feeding Method- Tips and Techniques for Spoon Feeding- Safety Tips for Feeding- Nutrition and Iron-Rich Foods- Dealing with Picky Eaters- Making Mealtime Fun-  Signs to Watch Forand more!!------------------------------------------------------------------------------------------------------------IMPORTANT LINKS:- Sign up for the Mom Club on Patreon: HERE- Listen to the Baby lead weaning episode linked below!                     on Spotify HERE. On Apple Podcasts HERE- Shop HERE for portable breastmilk and formula warmer at BisbeeBaby.com                           Use code MOM10 for 10% off                   Connect with them on Instagram Here                   Connect with them on Facebook Here                  -  Find Annabella Breast Pumps HERE at annabella-pump.com                  Use code LEARNINGTOMOM for 15% off a double dump                   Connect with them on Instagram Here                  Connect with them on Facebook Here- The Fridge Magnet for Tracking Baby's Foods HERE-------------------------------------------------------------------------------------------------------------Can introducing solid cause sleep issues, What to expect introducing solids, what age to start introducing solids, introducing solids how many times a day, when introducing solids to baby how much, who introducing solids to babies, will introducing solids help baby sleep, introducing solids at 4 months, introducing solids at 6 months, introducing solids at 5 months, introducing solids chart, introducing solids plan, baby lead weaning, BLW, introducing solids, baby first foods, best first foods for baby, baby food introduction, BLW vs purees, signs baby is ready for solids, when to start solids, BLW choking risks, BLW safe foods, how to cut food for BLW, baby nutrition after solids, , foods to avoid for baby

“Feeding my baby” is one of the top search topics on Google. On this special bonus episode, we cover the milestone stages of feeding - from baby's first moments to the toddler years - with Dr. Mona Amin, pediatrician, board certified lactation consultant and the founder of of PedsDocTalk. Whether it's breastfeeding, introducing solids or food allergies…it seems like every stage of feeding our kids comes with challenges and stress. Tune in as we explore all the common difficulties of each stage and offer great solutions!    Dr. Mona Amin / YouTube / FB / IG / TikTok Dr. Mona is a pediatrician, board certified lactation consultant, and the founder of PedsDocTalk, a global  platform with almost a million followers. A mom of two, her no-nonsense, “evidence-based” approach to child health has been featured in the New York Times, Parents Magazine and more.   Dr. Mona has been a practicing pediatrician since 2015 and an IBCLC (Certified Lactation Consultant) since 2021. She attended UCLA for undergraduate training, attended ATSU-SOMA medical school to become a Doctor of Osteopathic Medicine, and completed pediatric residency training at the Bernard and Millie Duker Children's Hospital in Albany, New York. You can also watch this podcast on YouTube / @munchkin and reach us at podcast@munchkin.com.  StrollerCoaster: A Parenting Podcast is created by Munchkin Inc., the most loved baby lifestyle brand in the world.  You can find all your favorite Munchkin products, including the new Flow Nipple Shield +, at https://www.munchkin.com.     Follow Munchkin on Instagram / Facebook / Pinterest / TikTok  Trees for the Future  

What does it really mean to parent with data—and how do you do it without losing your mind?  Let's unpack the power and pitfalls of data-driven parenting in a world full of misinformation and clickbait. If you've ever felt overwhelmed by studies, headlines, or trying to “do it right,” this episode will bring clarity, nuance, and a whole lot of reassurance. Today, I'm joined by Emily Oster, an economist and NYT best-selling author, to discuss: How data can guide parenting decisions—without demanding perfection or causing overwhelm. Ways to navigate conflicting research, misinformation, and fear-based headlines in today's media landscape. Practical tips for building data literacy, knowing when to seek evidence, and trusting your instincts as a parent. To connect with Emily Oster follow her on Instagram @profemilyoster and check out all her resources at parentdata.org  00:00 – Introduction to Emily Oster 02:49 – How Emily Got Started in Parenting Data 04:16 – The Promise and Limits of Data-Driven Parenting 07:02 – Sleep, Solids, and the Complexity of Parenting Choices 08:08 – Honesty About Data Limitations 09:02 – When the Data Doesn't Exist 10:09 – Media Panic & Screen Time Headlines 11:27 – Building Data Literacy as a Parent 13:32 – The Rise of Pseudoscience & Misinformation 14:55 – How to Tell If a Study Is Legitimate 16:28 – Parasite Cleanses & Misused Studies 19:03 – Competing With Clickbait 22:27 – Vaccine Conversations & Honest Health Communication 24:25 – The Hope for a Nuanced Future 27:01 – How to Stay Informed Without Overwhelm 29:00 – Parenting as a Process of Figuring It Out 30:08 – What Really Feels Overwhelming 33:08 – Trusting Lived Experience Over Data Alone 34:12 – The Search for Certainty vs. Embracing the Mess 35:48 – You're Not Going to Mess Up Your Kid 37:59 – Closing & Where to Find Emily We'd like to know who is listening! Please fill out our Listener Survey to help us improve the show and learn about you! Our podcasts are also now on YouTube. If you prefer a video podcast with closed captioning, check us out there and subscribe to PedsDocTalk. We love the sponsors that make this show possible! You can always find all the special deals and codes for all our current sponsors on the PedsDocTalk Podcast Sponsorships page of the website.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

This episode is all about baby solid introduction! Laura explains her experience working with her pediatric nutritionist and gastroenterologist, Dra Mafer, and Remi explains her experience so far and how she introduced solids to Opie.This episode also covers BLW & puree benefits, talks about exact ways and options of solid introduction, what foods are best to start with, how we introduced allergenic foods, how many meals a day, and many more tips you will love!Tune in and leave any additional questions below!Products recommended:Sippy cup 360Sippy cup strawPlatesProcessorProcessor 2Processor 3Processor 4Processor 5High chairHigh chair 2High chair 3High chair 4High chair 5High chair 6Flat spoonFlat spoon2Pouch containerSend us a textFollow us on Instagram for more updates, bts and ask us episode questions @momfriendspodYou can also follow us on our personal accounts @rrayyme & @laura.gimbertAnd remember to subscribe so you don't miss any of our episodes, out every Tuesday!This podcast does not provide any medical advice. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition or treatment and before undertaking a new health care regimen.

Starting solids can feel overwhelming, but it doesn't have to be! In this episode, Dr. Whitney is joined by registered dietitian Cinthia Scott, RD, IBCLC, co-author of Baby Leads the Way: An Evidence-Based Guide to Introducing Solid Foods, to break down everything parents need to know about introducing solid foods with confidence. They discuss common misconceptions, signs of readiness, gagging vs. choking, allergy introduction, and how to encourage adventurous eating from the start. If you're feeling anxious about starting solids or want evidence-based tips to make the transition easier, this episode is for you!See the full show notes here.You can find the Audiobook Version of Doing it All: Stop Over-Functioning and Become the Mom and Person You're Meant to Be HERE.

Learn about the third dimension of geometry and how these ancient shapes hold mystical meanings and symbolism that we can use to improve ourselves. This is an episode you won't want to miss!

Kim Grenawitzke from Solid Starts joins Allison for a discussion on introducing solid foods and developing adventurous eaters. Kim is the Senior Feeding and Swallowing Specialist at Solid Starts and a mom of two.  This episode is packed from start to finish with actionable advice for your family, no matter what feeding stage you're in. You'll hear strategies for starting solids with your young baby and for improving eating habits if your child is a picky eater. Kim shares approaches to feeding if you're concerned about food allergies, and language you can use to keep mealtimes positive and to encourage your children to become confident eaters who enjoy sharing the experience of eating food with people they love. Allison and Kim share personal experiences and lessons learned from feeding their own children, and provide professional tips and guidance for avoiding the many pitfalls parents encounter around feeding and mealtimes. Here are the topics they discussed with time stamps to help you find sections of interest: [9:52] When to start introducing solids and why? What development signs are you looking for in your child to know the time is right? [14:29] What to do if your child shows no interest in food, but is developmentally ready to start solids? [16:10] At what age should you consult your healthcare provider for help if your child is not interested in food? [16:48] What are the fundamentals of Kim's approach for introducing solid foods and the physiological reasons driving these principles? [21:02] How do you choose what food to introduce to your child first? [23:29] How to make sure the solid food you choose to share is safe for your child? What size and texture is appropriate for young eaters? [30:21] How to handle feeding if your child is gagging when food is in their mouth or choking while eating? [34:29] What are the pros and cons of feeding homemade food and store bought baby food? [38:02] Do I need to feed my baby a special baby yogurt or is regular yogurt a good choice? [42:59] How and when do you introduce foods in the nine major allergy groups (peanut, tree nut, dairy, egg, tinned fish, shellfish, soy, sesame, wheat)? [47:54] Which babies are considered high-risk to develop a food allergy? What is the strategy for introducing allergy foods for this group? [52:19] Why are food allergies more prevalent today than they were in the past? [53:44] What are strategies for improving mealtimes with toddlers and preschoolers who have become picky or sensitive eaters or are refusing food?  [59:30] Is it ok if my child chooses to skip a meal or goes to sleep without eating dinner? [1:00:55] In what situations would I need to take my child to a feeding specialist? [1:08:29] How do parents set up a mealtime environment to encourage children to become adventurous eaters?  [1:09:44] Who do I consult if my child is struggling to gain weight due to not eating enough? [1:13:51] If a parent feels they've handled food introductions incorrectly and now has a picky eater, how do they make changes and improve the situation? [1:16:54] Allison and Kim discuss how building family connections at the dinner table can help improve eating behaviors and result in smoother bedtime transitions as well. What are interesting conversation starters and ways to foster connection at meal times? [1:22:56] What language should you use with your children when it comes to food and mealtimes? And what language should you avoid using? [1:35:29] What services does Solid Starts provide and who can benefit? How can I get help feeding my family? Learn more about Solid Starts on Instagram or at their website Solid Starts discount code: use code BEDTIME20 to receive 20% off your first year of an annual subscription at https://solidstarts.com/app/ Pre-order your copy of Solid Starts for Babies: How to Introduce Solid Food and Raise a Happy Eater (available April 1, 2025) This episode is sponsored by Stacey Olson. Find out more about Stacey at her website or order your copy of Your Balanced and Bold Life: Work Less, Live More and Be Your Best.  Click here to watch or listen on YouTube  Want to hear more from Allison? Provide your email address here to receive Allison's weekly email about the podcast and other fun topics.  Enjoying How Long ‘Til Bedtime? Please consider rating and reviewing the show. This helps Allison support more parents. Click here, scroll to the bottom, rate the podcast, and select “Write a Review.” And if you're a Spotify listener, you can now leave reviews on Spotify by clicking here. Also, if you subscribe to the show, you won't miss any episodes!  Connect with Allison: Instagram Facebook Website YouTube  

This week on the Milk Minute, Maureen and Heather explore the risks of using unsafe alternatives to breastmilk, such as cow's milk, homemade formulas, and even introducing solids before six months. They discuss the potential health consequences, from nutritional deficiencies to developmental concerns, and emphasize why safe, evidence-based feeding options are crucial for your baby's well-being.With the holidays approaching, we often see babies being fed inappropriate foods for their age and developmental stage—like when grandma says, "She ate/drank the same thing back in my day and turned out just fine."We hope this episode helps you make informed choices about infant nutrition and care, and we wish you all a Happy Thanksgiving. We're so grateful for each of 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 PATRONS, Samantha Greenberg from Florida and Sammy K from Indiana!Listener question: Glass or stainless steel bottles? Recommendations?Mentioned in this Episode:Ep 159 - Microplastics in BreastmilkEp 13 - Breastmilk Storage OptionsPrefer to read the transcript? Click Here 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

How important is it to feed your family organic food? Is baby-led weaning a good idea? Should you give in to your picky eaters' preferences? And how do you equip your teens to make better nutritional choices when they're away from home? Recorded LIVE at the Wise Traditions Conference in Orlando, a team of experts addresses all of the above. They share insights on fertility, conception, and the power of nutrient-dense traditional diets in promoting health across generations. They share stories about the importance of organic food for avoiding glyphosate, including organ meats for overcoming infertility, and how to nourish your family deeply, even on a budget. Whether you have a family, or hope to have one someday, this panel provides insights for nourishing deeply. Connect with our guests: Zen Honeycutt - Moms Across America  Pam Schoenfeld - Women and Family Nutrition Sandrine Perez - Nourishing Our Children and Nourishing Our Children Facebook Groups Christine Muldoon - Nourish the Littles Sally Fallon Morell - Nourishing Traditions Subscribe to Wise Traditions on Apple Podcasts Check out our sponsors Optimal Carnivore  and Lumiran Key Takeaways: Family Food Values Importance of Feeding Families Organic Food Managing Picky Eaters and Benefits of Baby-Led Weaning Nourishing Children, Enhancing Fertility, Preparing for Conception Nutrient-Dense Foods for Preconception Episode Timestamps: 00:00 - Introduction 00:28 - Baby-Led Weaning Benefits Explored by Experts 06:31 - Importance of Nutrient-Dense Foods for Fertility and Pregnancy 13:20 - Debunking Misconceptions: The Nutritional Value of Eggs 17:34 - Organic Foods: Reducing Harmful Chemical Exposure 24:59 - Strategies for Nourishing Picky Eaters 29:13 - Nutritional Testing and Role Modeling Healthy Eating 36:41 - Optimal Carnivore and Chromalux: Nature-Inspired Solutions 40:01 - Supporting Development Through Early Introduction of Solids 48:33 - Dietary Adjustments Enhancing Baby Growth 53:00 - Sensory Food Experiences for Healthy Baby Development 57:38 - Dissecting Baby-Led Weaning Strategies and Caregiver Bonding 59:57 - Vital Nutrients: Vitamin A from Liver, Eggs, and Cod Oil 01:06:05 - Choosing Empowerment, Courage, and Creativity 01:14:04 - Outro Quote of the Episode: "Regular picky eating is a natural phase in a child's development that all kids experience.They will outgrow it with time."— Christine Muldoon "Optimal Carnivore plants a tree for every product sold, contributing positively to the environment." — Zen Honeycutt "During the break between pregnancies, it's essential for a woman to rebuild her nutritional stores and avoid breastfeeding while pregnant."—Sandrine Perez "Just do the work, and even if the children don't eat it all the time, remember that you're doing what's best for them."—Pam Schoenfeld

Hello all listeners to the STAY F. HOMEKINS podcast! Get ready for Comedy Impaction! Our September episode HAS LANDED. Thank you for your patience. Mr. Paul F Tompkins returns from Comedy Bang Banging ACROSS THE POND! He's jet-lagged, but he's After-Dinnering! The duo DARE to have Weekend Water on a Monday to make up for lost time because we have MISSED YOU ALL. We are sorry the episode has been pushed by a few days. It pains us. In this episode, a dramatic re-enactment of a coffeemaker mishap happens. (If anyone knows Ivy at Moccamaster coffeemakers, please reach out!)Also, watch this space for a LOT of October content. Subscribe below to be part of it. We wish you all a good and healthy month and we can't wait to hear your comments BELOOOOOOWWWWWW!Love, Janie & PFT This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit weekendwater.substack.com/subscribe

Chubbies: Get 20% off your order with promo code Hardfactor at chubbiesshorts.com Factor Meals: Head to www.factormeals.com/hardfactor50 and use code hardfactor50 to get 50% off your first box plus 20% off your next month.  Prize Picks: Download the PrizePicks app today and use code HARDFACTOR and get $50 instantly when you play $5! That's code HARDFACTOR on PrizePicks to get $50 instantly when you play $5! You don't even need to win to receive the $50 bonus, it's guaranteed! “PrizePicks. Run Your Game!” My Morning Kick: Go to roundhouseprovisions.com/HARDFACTOR for up to 44% off your regular-priced order. That is if you want to experience smoother digestion, a boost of energy, and just an overall healthier body like Chuck Norris (00:00:00 - 00:09:32) Teasers, Little League World Series, and Hawk Tuah (00:09:33 - 00:17:39) First human case of EEE, a are but deadly mosquito virus, in Massachusetts since 2020 prompts warnings, a voluntary curfew in one town (00:17:40 - 00:20:25) California woman sends herself Apple AirTag to catch mail thieves (00:22:48 - 00:30:29) NASA extends Boeing Starliner astronauts' space station stay to 2025, brings spacecraft back to earth empty (00:30:30 - 00:35:25) News helicopter crew spot missing boy on the roof of his New York City building playing hooky Tech Updates (00:35:26 - 00:39:00) Quantum algorithm breakthrough capable of cracking advanced encryption, which could make protecting your data from hackers nearly impossible (00:39:01 - 00:41:21) Physicists find superconductor behavior at temperatures once thought 'impossible' (00:41:22 - 00:45:24) Breakthrough Discovery: Dark Electrons Found in Solids for the First Time Learn more about your ad choices. Visit megaphone.fm/adchoices