Podcasts about uf

DOCKET ALERTS:   Florida's Attorney General James Uthmeier is getting paid $50,000 a semester to teach a single class at University of Florida's law school.    The Trump Administration finally obeyed the court order and put the exhibit on enslaved people back at President's House in Philadelphia.   The Supreme Court has decided to eliminate corruption by asking litigants to add their stock ticker symbols to filing disclosures. Oh, you thought maybe the justices would agree to stop trading individual stocks? LOL.   And a JAG lawyer sent to help out the US Attorneys Office in Minnesota got cited for contempt after ICE responded to a habeas order by dumping a Minnesota man on the street in El Paso without his identity documents. Judge Laura Provinzino ordered the lawyer to pay $500 per day until the petitioner got his ID back.   MAIN SHOW:   In California, Judge Sunshine Sykes issued a major benchslap to the Trump administration's claim that it can — or must! — detain immigrants who haven't been granted permanent residence. In December, she granted class certification and ordered the government to give everyone not detained at the border a bond hearing. The government ignored her ruling, based on a decision by the immigration courts housed inside the Justice Department. Separation of powers, how does it go?   And Andrew and Liz talk about two "surveillance" issues: commercially-aggregated data tracking our every movement and "dynamic" pricing.   The Supreme Court first started considering surveillance in US v. Jones, 565 U.S. 400 (2012) and endorsed the "mosaic theory" of the Fourth Amendment in Carpenter v. US, 585 US 296 (2018).   Sens. Lujan and Merkley have co-sponsored the Stop Price Gouging in Grocery Stores Act of 2026. Gizmodo recently ran a story about it, referencing prior research into dynamic pricing. Florida's attorney general gets $100K part-time teaching job at UF https://www.tampabay.com/news/florida-politics/2026/02/17/uthmeier-uf-adjunct-teaching-contract-pay-attorney-general/   Soto Jimenez v. Bondi https://www.courtlistener.com/docket/72221590/soto-jimenez-v-bondi/   Matter of Yajure Hurtado https://www.justice.gov/eoir/media/1413311/dl?inline   Maldonado Bautista v. Noem https://www.courtlistener.com/docket/70895584/lazaro-maldonado-bautista-v-ernesto-santacruz-jr/   US v. Jones, 565 U.S. 400 (2012) https://scholar.google.com/scholar_case?case=3066032366235422373   Carpenter v. US, 585 US 296 (2018) https://scholar.google.com/scholar_case?case=853695326923033538 Text of the Stop Price Gouging in Grocery Stores Act of 2026 https://www.lujan.senate.gov/wp-content/uploads/2026/02/MUR26086-1.pdf   Show Links: https://www.lawandchaospod.com/ BlueSky: @LawAndChaosPod Threads: @LawAndChaosPod Twitter: @LawAndChaosPod  

In this episode of Green Side Up, Jordan and Jason sit down with Zack Pitchford, owner of Wilcox Nursery & Landscape in Largo, Florida, to unpack his unconventional journey from high school nursery hand to retail nursery owner and landscape leader. Zack walks through his early days in environmental horticulture at UF, sweating it out on Jordan's maintenance crews, his eye‑opening internship at Valley Crest, and the multiple times he launched (and quit) Pitchford Design & Landscape before ultimately acquiring the historic Wilcox Nursery. He shares how he navigated the numbers, financing, and risk of buying a land-heavy business, rebuilt the team and hierarchy from the inside, and grew both the retail and services divisions. The conversation dives into leadership development, promoting from within, marketing strategy (Google Ads, SEO, email, and video content), and what he's seeing in today's softer design/install market. Zack also breaks down his water-conscious irrigation approach and lawn philosophy, talks about the rise of native plant demand and fine gardening maintenance, and reflects on building a business that can run without him while still serving his community and family. Connect with Zack:

The Gators are on an absolute heater — a top-5 recruiting class, a deep NCAA Tournament run, and Todd Golden locked in for another season. Tonight we've got it all.This Episode Covers:

Ok, tak ona ta manosféra fakt existuje. Dokázali jste nám to v nejnovějších stories, ve kterých jsme se dozvěděli, že ženský nemaj šanci na jedničky z matiky ani fyziky, že jsou méněcenný, ale že maj povinnost svýho kluka živit, když nemá kvůli fitku čas na práci. Uf. Víc v nový epizodě.

What if the future of medicine is hiding beneath the ocean's surface?In this fascinating episode, I sit down with one of the most intriguing scientists I've ever encountered: Dr. Hendrik Luesch.Dr. Hendrik is a professor of medicinal chemistry at the University of Florida, director of UF's Center for Natural Products Drug Discovery and Development, and author of more than 200 peer-reviewed scientific papers. But what makes his work truly remarkable is where it begins — not in a traditional laboratory, but in the ocean itself.Dr. Luesch reveals how cyanobacteria, seaweed, and ocean organisms may hold powerful clues for the future of medicine, healthy aging, inflammation support, and longevity.You'll also learn the science behind NRF2 activation, glutathione production, immune health, mitochondrial support, and how compounds found in sea lettuce inspired the ingredient Algevity Factor® featured in one of my latest supplements: Gundry MD Longevitine Plus.On this episode, you'll learn: Why the ocean may contain some of the most promising untapped sources of future medicines (04:00)Dr. Hendrik's incredible stories on scuba diving for “chemical gold” in Hawaii and Florida (04:40)All about one of the most important organisms for studying healthy aging and longevity (05:20)How marine organisms create compounds that may inspire future therapies (05:46)The incredible story behind marine compounds that helped inspire FDA-approved anti-cancer drugs (07:10)How sea lettuce became the inspiration behind one of my newest supplements (18:10)What NRF2 actually is — and why it may be more powerful than simply taking antioxidants directly (19:25)How marine compounds may help support immune and mitochondrial health (22:50)For the full episode transcript and show notes: https://drgundry.com/is-seaweed-good-for-youThank you to our sponsors! Check them out: Shop my new air filter, Homekind Total Air! Use code CLEANAIR for 10% off. For all your blue-light and EMF-blocking accessories, go to boncharge.com/GUNDRY and use the coupon code GUNDRY to save 15% off your entire order.Transform your sleep experience with Cozy Earth bedding. Go to cozyearth.com/gundry for 20% off.Get a quote today at Progressive.com.Go to timelinenutrition.com/GUNDRY to get 10% off any Timeline Nutrition product.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

I det här avsnittet av Kloka Ledare möter vi Kenny Dos Santos. En ung ledare och entreprenör som på kort tid gjort ett stort avtryck genom att starta flera bolag, bli utsedd till styrelseordförande i Navet Bergsjön, erhållit utmärkelser inom UF och ledarskap. Tillsammans pratar vi om drivkrafter hos den yngre generationen, framtidens ledarskap i AI-eran, hur man bygger effektiva team och vad som egentligen kännetecknar ett klokt ledarskap. Ett inspirerande samtal om ambition, kommunikation och att leda med både mod och nyfikenhet.Vill du veta mer om Alliator, besök gärna vår hemsida www.alliator.seVill du komma i kontakt med Kenny?Intervjuare:Samuel Lindén

Přijíždím k poslednímu velkému sjezdu k Trutnovu a v duchu si chválím, jak mi to hezky uteklo. Najednou zpozorním. Až do čtvrtiny kopce silnici blokují stojící auta! Naděje, že jde o náhodný jev, zmizí, jakmile si uvědomím vzorně vystavěnou záchranářskou uličku. Uf. Tohle bude nadlouho! Všechny díly podcastu Nedělní káva můžete pohodlně poslouchat v mobilní aplikaci mujRozhlas pro Android a iOS nebo na webu mujRozhlas.cz.

Right now, high-protein diets are hot and cheese is still the biggest user of U.S. dairy. But will it last? In this episode of The Milk Check, we pull out our crystal balls and try to see into the future of U.S. dairy. Why GLP-1 may be a catalyst, not the whole protein story How health and wellness trends are reshaping dairy demand How exports could change the future of cheese demand The consensus? Find out in The Milk Check episode 100: Is Protein a Fad, and Is Cheese Still King? Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check Transcript: Ted Jacoby III: [00:00:00] Coming up on the Milk Check. The debate is: have GLP-1s changed dairy forever? Our second debate is will cheese remain king? Welcome to the Milk Check from T.C. Jacoby & Co., your complete guide to dairy markets, from the milking parlor to the supermarket shelf. I’m Ted Jacoby. Let’s dive in. Ted Jacoby III: Excited for our topic today. We are going to have a debate. The debate is: have GLP-1s changed dairy forever? The demand for protein right now is clearly extremely strong. It’s really a question of whether we think this demand for protein is a fad, or we think it’s a fundamental shift in demand that’s gonna be with us for a long time. And so I’m gonna actually put Mike Brown on the spot first. Mike, has GLP-1s changed dairy forever? Mike Brown: It certainly changed me forever. And I’m a big eater dairy for a long time. I’ve had good success with GLP’s getting my weight to where it needs to be, and one thing you do discover is that you do need to really watch your protein intake. You need to make sure you’re getting adequate amounts because you will lose muscle. I think diets in general, we’re becoming less carb-focused. We’re becoming more protein-focused. So, I don’t see it going away. Does that mean we’ll have the record-high prices we have now forever? Probably not the markets will stay strong, and I think it’s a shift in consumer demand . You just need to go into any Costco or Sam’s Club, and the amount of protein beverages they offer now versus three years ago, they’ve tripled in some cases. So, it’s definitely a market of strength. And despite the high price of proteins, people still seem to be buying it. I’ll see limits when there’s sales in different stores, which tells you that demand is still extremely strong. Ted Jacoby III: Josh, I’ll ask you next. Are we changing demand forever, or is this a fad? Josh White: I don’t know that GLP-1s are necessarily what’s changing demand forever, but they definitely are a catalyst and a disruptor right now. We were listening to a HighGround Monthly Update earlier today. I’ll echo something that was said during that update: A health and wellness trend [00:02:00] is absolutely happening, is global. They noted and cited in that, that over the last two years, gym memberships have been up in the U.S. If you go to other parts of the world that we export products to that GLP-1s haven’t yet reached, we’re seeing incredible health and wellness movements and protein consumption uptake. So, what I think the GLP-1 aspect of it is doing is that it served as a bit of a catalyst and ignited this market and forced us all to recognize this shift that we’re seeing from just calories taken in to quality of calories taken in, and that is driving a lot of incremental protein demand that the dairy space is a benefactor of to date. So, I don’t know if I really answered it, Ted. I think GLP-1 is a catalyst in forcing us to recognize a bigger trend that we’re seeing, not only in the U.S., but globally. Jacob Menge: I do think it’s pretty important to talk about the time horizon that we’re discussing because there’s a really big difference in both availability and dietary preference of protein sources globally, right? Like India, Sub-Saharan Africa, even China up until very recently was very plant protein-based. And so, even though protein consumption as a whole has certainly been growing where you are looking at depends on how much that’s actually impacting animal proteins. And so, I think that time horizon is important, right? Because we know where population growth is occurring worldwide. Population growth worldwide is actually in areas that are plant protein consumers not animal protein consumers . And you’re getting some animal protein consumers actually trending lower on population, right? You look at the population outlook for a lot of Europe. Korea was in the middle. I think they’re, like, 50/50, if I recall, on plant versus animal proteins. But I think that time horizon is a pretty important piece of the discussion. Ted Jacoby III: So Jake, I’ll ask you the [00:04:00] question. So, five years from now, are we gonna be looking back on 2025 and 2026 and talk about the whey protein fad, or do we think that we will have seen a fundamental shift in where people have invested their investment dollars in terms of what kind of dairy production facilities, processing facilities have been built in the U.S. and around the world? Jacob Menge: Five years is way too short of a timeline to see what I would call a freight train changing its course. And so, I think that’s pretty clear. We know what’s gonna be happening with U.S. exports, right? We are just set up to be the export powerhouse in the short term, and I would call five years short term for trends like this. Even though this has happened very fast, knowing again what is happening with the U.S. export picture, I don’t think there’s any way we see a material change in what’s happening in the protein space in a five-year period. Mike Brown: I think there’s one point of difference in milk proteins versus whey proteins. I think we see, because of cost difference, I think, more interest in finding, how can I use milk proteins in a product versus whey? I noticed this weekend, again, looking at a sports beverage that 30 gram protein, number one ingredient’s milk, and it’s not a fairlife(R) product. It’s an amalgamated product. Jacob Menge: Couldn’t agree more. I was certainly one level higher in just saying any dairy protein or animal protein for that matter. But yeah, when you drill down, do I think there could be shifts within that makeup? Absolutely. Mike Brown: The other thing is with whey proteins is that you gotta sell the cheese or you gotta sell the casein. And as we look at that spread in price, what’s that value of that whey protein worth versus what you get for the remaining part of the product? As we know, right now, Class IV, which is even dry milk powders and fat are worth way, way more than milk for cheese, even when you adjust for the higher protein revenues. We have a $5 spread right now between Class III and Class IV. And that always takes care of itself, but exactly how it will, I think we all know there’s interest in do I add casein-producing capacity so I [00:06:00] can get to my whey proteins rather than just cheese? If I make those caseins, where’s the market for those products? Where am I gonna be able to use them? So I think there’s lots of questions that we don’t know yet. ‘Cause if I’m a processor, one very high-value product, whether if it’s a half a pound or three-quarter of a pound yield per 100 pounds of milk, it’s not gonna drive all your decisions. It’s gonna be a factor. Ted Jacoby III: Gus, I’m gonna ask you the question: Has GLP-1 changed dairy forever? Or do you think it’s a trend? Gus Jacoby: I’m of the impression that we are certainly following the trends within Western culture to evaluate more and more the health benefits of eating better nutrition. And certainly, as time moves on, the protein component in your meal is going to be more and more important. So, I’m not going to take away from that. I think that will continue to evolve, but I also think that as we continue to evolve in that setting, other pieces of that nutrition will come to light and become the fad for a period of time. At the moment, protein is hot, and I don’t think we can get away from that. For me, just looking at U.S. milk production and how much of that milk production goes into cheese ,the ever-increasing demand in cheese, I don’t see that going away either. I think that’s an entrenched part of our society, and I think cheese is a pretty important part of the daily food consumption here in our culture as well.  I think there’s a place for both of them, and it’s hard for me to distinguish one from the other as being where we go as an industry. Mike Brown: One thing we may see is more of these protein-based dairy beverages that aren’t Class I milk take more and more of that consumer stomach. And so, we’re gonna see more of those UF-based products, which aren’t necessarily what we think of traditionally as fluid milk. And that’s where a lot of the growth has been: in the high-protein milks. Is that where the substitution will take place as much as in some other ways? Gus Jacoby: I don’t think there’s any doubt, Mike, but I would also argue that we’re probably going to eat into that Class I consumption a bit by more of this dairy protein shake, which tends to be in the [00:08:00] Class II area. Mike Brown: Yeah, that’s, and that’s what I, that’s what I meant. Yeah. Okay. If you’re gonna drink it as a Class II product, it all gets down to how regulation basically makes those products more competitive- Yeah … because of the regulated minimum price. Gus Jacoby: That would be a very Interesting discussion probably for another day relative to- what we wanna cover in our debate today. Mike Brown: Yeah. It’s a bit of a nerd fest, But we look at consumption trends, it isn’t hurting the high-protein products because they are priced differently. Gus Jacoby: Yep. Ted Jacoby III: Diego, what are your thoughts? This demand for protein: fad or a long-term trend? Diego Carvallo: I think the trend is clear, and it still has a lot of room to grow. So, I think in a five-year period, it’s very easy to say that they’re gonna continue to grow. Ted Jacoby III: You see the international space a lot more clearly than most of the rest of us. What’s happening here in the U.S., is it happening internationally as well? Diego Carvallo: Yes, and that’s why I said that there’s gonna be growth ’cause I still see areas of Latin America where that trend is just getting started . You still do not see any of the products that you’re seeing in the U.S. at the supermarket showcasing and showing marketing that much the protein content on the end product. So I think that growth is still getting started. Ted Jacoby III: Joe, last but not least, fad, long-term trend? Joe Maixner: I think that the consumer shift is a long-term trend. I don’t know if necessarily the GLP-1 is the long-term trend because technology will continue to advance, and there’ll be something that comes out at some point that makes this old news. I think that the health and wellness trend is certainly here for the foreseeable future. estimating 40 million people within the next five years are going to be on GLP-1s. That’s a big number. The one thing we’ve seen the effect on selfishly for my market is the amount of cream and fat that it’s spun off because of all the demand for the protein. We did not expect to have this fundamental shift in the fat market domestically this quickly. Unless the farmers decide that they’re gonna change how they feed their cows and produce less fat, we’re gonna see that for a while too, and we’re gonna be surplus fat. And that [00:10:00] product is also affected by this GLP-1 because people tend to eat less sweets and snacks and fat-heavy products, so consumption’s been down on that side as well. Ted Jacoby III: It’s gonna be interesting. And I’ll just give my two cents. I do think the demand for protein is a long-term trend. I think it’s a trend both within certain segments of the population and I think it’s a trend in that I think, just comparing my generation and how I ate and drank in my 20s compared to how my children eat and drink in their 20s, they sure do live a healthier life than I did when I was that age. I think I’m speaking for a good portion of that generation and not just my kids. So, we’ll see. It sounds to me that the consensus is pretty clear on this one. Whether it’s GLP-1s or not, this protein trend is a long-term trend, and it is fundamentally changing the dairy industry. And we’re all curious to see how it’ll play out. All right, now I’m gonna switch to our second debate. This debate is will cheese remain king? So in my lifetime, milk production, when I was born, milk production was roughly 20% of milk was made into cheese. Today, it’s 55%. It is very clear that the driver in dairy consumption in the United States is a per capita increase in cheese that is part of a long-term trend. My question for everybody today is: Have we started to reach the point where that trend is starting to plateau? Is cheese still king? Will it continue to be the driver of increases in per capita dairy consumption, or have we reached a point where we’re not going to see cheese driving the bus anymore? It’s 55% of milk production goes into cheese today. Is it gonna be 65% in 10 years, or is it still gonna be in the 50s? Gus, I’m gonna throw you out there first. What are your thoughts? Gus Jacoby: I think it’s hard to say that it isn’t still king considering the large amount of milk in U.S. milk production that goes into cheese. And even with respect to the protein segment that we just talked about, you can’t make whey [00:12:00] without making cheese, so you’re not gonna get whey protein without cheese. I don’t think the American consumer is going to lose their appetite for cheese anytime soon. I understand that certainly with the GLP-1s we’re gonna eat a bit healthier. But I find it hard to believe that while maybe the growth might become less than it has been over the last number of years I do believe that cheese is gonna be with us as the majority taker of milk at least for the foreseeable future. Ted Jacoby III: Do you think the trend is strong enough that 15 years from now 65% or 70% of all milk goes into cheese? Or do you think maybe we’re gonna plateau right around here at 55%? Gus Jacoby: I think it still has room to go a little bit higher. I think there’s a possibility of plateauing, though maybe at some point north of 60. But at the end of the day I just don’t see how it can be removed from the diet. If people wanna start playing with what type of cheeses are in their diet for better health benefits, I guess that may happen. Ted Jacoby III: All right. Gus Jacoby: Not in the near term. Ted Jacoby III: Jake, what are your thoughts? Jacob Menge: I would imagine that the percent of milk that is turned into cheese goes lower. That’s my gut feel. We’re gonna be export-dominated. We maybe can capture some markets that we haven’t historically gotten into before with more shelf-stable products. We’re just gonna have to export a lot of product. And cheese is exportable obviously, but it just feels, with the new markets we’re gonna be moving into, the amount of product as a percent that we’re gonna be exporting, dietary shifts, it all points to me that, as a percent, it’s hard for me to make the case that cheese goes higher. And so by default , I’ll argue it goes lower. Ted Jacoby III: Joe, what are your thoughts? Joe Maixner: I think that what happens with cheese moving forward depends on how well the dairy industry markets cheese moving forward. If we do a better job of [00:14:00] marketing the protein benefits, the fact that it’s the cheapest protein per gram and playing into those strengths that would help keep it as king and increase consumption. If we continue to sit on our laurels and not really do any additional marketing, I think that we have a chance to lose capacity. Jacob Menge: So what’s your gut? Do we do a good job marketing it or not? Joe Maixner: Okay. I don’t think we do. But we could. The potential is there. We just, we’re not doing it. Ted Jacoby III: I think dairy has struggled for a long time just to market itself as how healthy it is, and some of that I think is because we sit in a position of strength in the marketplace, and so everybody’s always coming after dairy to say they’re better than dairy and dairy’s got issues. So all the plant guys can grow their plant-based products. All of those food products that don’t come from dairy tend to attack dairy in order to grow their own market share. And I think that’s why dairy struggles. I think your point about how the value of a gram of protein in cheese is a lot less than the same cost of that protein, let’s say, in whey powder or in other things. I’m curious to see how that plays out, because I think it’s a really good point. Mike Brown: I’d make a point on the competition. Where we’ve seen shrinkage in the refrigerator dairy case is the non-dairy beverages. They are losing market share. Milks are doing better, particularly the protein milks, are doing so much better. I think there’s still potential, so we can’t assume that. I also think there’s two questions on cheese to me: market share and total market. I think total market still has a little room to grow. I think market share will not grow, maybe decline modestly, and that’s more because of the Class II demand for proteins now with yogurt, Greek yogurts, and cottage cheese, and all the Class II-based liquid beverages. So, it’s more of an issue perhaps of market share, and that takes time to build capacity. We all know that. But the demand is there. Cheese is gonna continue. We [00:16:00] look at the supermarket sales data, it’s still growing modestly, as is butter, and that’s just total sales. I think the other factor we gotta think about here is population growth because our growth’s gonna be much slower. With current immigration policies, I don’t see a quick turnaround in growth of population like we’ve experienced in the past. A lot of that from folks who are big users of dairy in their diet. In the benefit of cheese, as we get older, we drink less, and we eat more milk proteins, and that’s part of our growth, of course, with cheese. The other one is food service. It’s huge, particularly the mozzarella side of the business, and it’s looking pretty tepid right now. That tends to go with health of the economy. I expect it’ll rebound again when people have more money to spend. I think that’s part of it, too. So, cheese is gonna remain strong. Jake made a very good point, though, as did Joe. It’s kinda sold itself, and we’ve had no trouble selling it. We are now the export market, kinda like we did with non-fat dry milk, what, 20 years ago, Josh? We’re, and we’re dependent on that export market. So, it makes us more vulnerable to world price, term, but it also means it’s a chance to grow if our industry adapts to meet those demands. And as we see, everything from powders to butter to cheese, the industry is working on that. But it’s a slow process, ’cause it’s always been that market when we have a little extra it was an opportunistic market, now it’s becoming part of sales strategy, and that’s a very different way to look at your business. Ted Jacoby III: Yeah. It means It’s really matured. Mike Brown: Yes, a lot. Ted Jacoby III: Diego, what are your thoughts? I know you’re not the cheese guy, you’re more of the ingredient guy, but internationally, cheese is definitely growing. Cheese gonna remain king? Or is the other protein sources gonna take over and pull milk away from cheese? Diego Carvallo: So I have contradicting thoughts here. I think that everybody here agrees that the demand for WPCs and WPIs is gonna continue growing, and that’s definitely been making cheese plants very profitable . But at the same time, I’m seeing that many cheese plants being built in the past few years that I think that [00:18:00] the competition is gonna get fierce in that aspect. I would say in the coming years, I see more probabilities of people who build, and companies who build dryers, for example, for non-fat and skim , to have an advantage and definitely a good incentive. Ted Jacoby III: So my two cents is this: I think we are underestimating how much the export demand for cheese is gonna keep driving it. There’s a lot of proof that cheese consumption in developing countries tends to follow a generation or two after milk powder consumption. It starts with infant formula, then tends to stay in the diet as they get older, and eventually manifests itself in cheese, mostly as an ingredient in something like pizzas or burgers, et cetera. And so, I do think cheese demand for cheese out of the U.S. will continue to grow. I do think the curve will flatten a little bit. I also think that you are going to get a continued pressure to build more cheese plants just so you have access to the whey protein, because I think the whey protein is gonna maintain its value. But I’m a little bit like Diego, ’cause on the other side, one of my thoughts is I hear a lot of conversations lately about instead of making cheese, what if we make micellar casein and we pull the native whey, and then we dry the native whey separately? So, I can also see technology continuing to evolve where maybe you don’t actually need to make cheese in order to have access to the whey proteins, and I think we have to keep our eye on that. But I do think cheese is the dominant use for milk in the United States. I don’t see that changing anytime soon, but I do think the trend is probably gonna start to slow down a bit. Josh? What are your thoughts? Josh White: I’m gonna step back a bit and start with one belief, and that belief is that United States dairy economies of scale have now reached a point where we’re gonna grow in our market share for the global dairy consumption. We’re gonna continue to grow in our participation in that business, and we will capture more market share. And if you believe that, at its core, cheese is maybe one of the… If not, it’s the most calorie-dense product that we have. [00:20:00] And there’s an argument that it goes into products as both ingredients and as the primary food service or retail product, which accesses a lot of different demand potential. If you think about the cheese factory, maybe not how they’re run today, but if you think about it, I’ve made the mistake multiple times of saying that we’re gonna start balancing to cheese, and there’s been a big argument about that, internally. And I can understand why there’s an argument on the surface level. But in the bigger picture, it’s what may be the most versatile way to process milk and balance out whether we have extra protein, extra fat, or we’re short of either of those product or whatnot. You can spin off more cream. You can bring in more solids. You really optimize that recipe, and I feel like that makes it foundational. And if it’s foundational, you’re gonna continue to see investment in these large cheese plants. If whey protein’s hot, great, whey protein benefits, and cream prices are poor it’s offsetting . If cheese demand globally is growing or fat demand’s growing, great we’ll maneuver our recipe a bit to take advantage of that. It feels very… Optimized maybe is not the right word. Someone help me with a word for it. But it feels like it’s a natural hedge, and it just seems if we’re gonna continue to grow in the commodity foundation of dairy products and then optimize all the ingredients and all the special opportunities around it, the cheese processing facility is maybe going to be the best to build around. And so with that in mind, I don’t know if that necessarily takes a greater market share, but it’s gonna be the foundation for our growing volume of milk solids out of the U.S. over the next several years. Ted Jacoby III: Josh it’s funny, you mentioned, are we gonna start balancing into cheese versus balancing into a powder plant? And my initial reaction when you first mentioned it a year or so ago was to say, “A cheese plant is just way too expensive.” It’s two, three times the cost to build a cheese plant as it is to build a plant that [00:22:00] dries non-fat. But the more I thought about it, the more I started to realize this: Already today we’ve seen a fundamental shift, and it will continue. I think cheese will always get enough milk to run the plant, but the competition for that marginal next pound of milk that could go to any of those plants, I think the competition for that last pound of milk has been ratcheted up a notch or two, and I don’t think cheese is gonna win that battle at all costs, like it historically has. And so I think there are times when your UF milk plants, when your ESL plants, and even when your non-fat butter plants are gonna win that competition from time to time. And so, the balancing function for a milk supply is gonna start getting spread over the course of multiple plants rather than the way we’ve been over the last 50 years, where everything was balanced in and out of a milk drying plant. All right. So have we decided? Have we come to a conclusion? Is cheese king? Let’s just go around. Is cheese gonna stay king? Mike, is cheese gonna stay king? Mike Brown: Cheese will stay king, but the strength of its kingdom will be a little weaker, ’cause it’s gonna have some strong competition from other proteins. Ted Jacoby III: Perfect. Jake? Jacob Menge: Couldn’t have said it better. Agree completely. Yep. Ted Jacoby III: Gus? Gus Jacoby: I would agree with how Mike said it. Yeah. Ted Jacoby III: Awesome. Joe? Joe Maixner: Yeah. No, no argument here. Ted Jacoby III: Diego? Diego Carvallo: I’ll have to say no. It’s because of the high competition and the amount of plants that are being built right now. Joe Maixner: Yeah. Ted Jacoby III: So are you saying you agree or disagree? Diego Carvallo: I disagree. Mike Brown: It’s the degree that cheese is ahead; it’s gonna take a lot of time for that to shift. Ted Jacoby III: A little bit like the Roman Empire in the year 200 AD, it’s still got 250 years to go, but it’s no longer gonna be the powerhouse it was 50 years previous. Josh, what do you think? Josh White: Yeah cheese is the king, and we’re gonna build a bigger kingdom around it. Ted Jacoby III: All right. And I agree with the general consensus that the cheese stays king, but the trend of an ever-increasing percentage of the supply is starting to slow down a bit. All right, everybody. Hey, this was a great [00:24:00] conversation. Thanks for joining us today. To all of our very valued listeners, we thank you for taking the time to listen to us. And if anybody ever has any questions about some of the topics we talk about, don’t ever be afraid to reach out and contact T.C. Jacoby & Company. We’re always happy to help. Take care, everybody.

SS Rewind: On Thursday's show Steve broadcast live from Hoover and was joined by UF Track & Field coach Mike Holloway after the women's' team took the SEC Triple Crown. Sean Deveney joined to discuss NBA playoffs, UF mens golf head coach J.C Deacon talked his team's regional win, and Santa Fe head coach Savanah Webster discussed her team earning a national bid.

Co-hosts Ryan Piansky, a graduate student and patient advocate living with eosinophilic esophagitis (EoE) and eosinophilic asthma, and Holly Knotowicz, a speech-language pathologist living with EoE who serves on APFED's Health Science Advisory Council, interview Phillip Arceneaux, PhD, on his journey with EoE and balancing his career. Disclaimer: The information provided in this podcast is designed to support, not replace, the relationship between listeners and their healthcare providers. Opinions, information, and recommendations shared in this podcast are not a substitute for medical advice. Decisions related to medical care should be made with your healthcare provider. Opinions and views of guests and co-hosts are their own.   Key Takeaways: [:50] Co-host Ryan Piansky introduces this episode, brought to you thanks to the support of Education Partners GSK, Sanofi, Regeneron, and Takeda. Ryan introduces co-host Holly Knotowicz.   [1:12] Holly introduces today's topic. It's May, and each year in May, there are several awareness observances for eosinophilic-associated diseases, including National Eosinophil Awareness Week, World Eosinophilic Diseases Day, and World EoE Day.   [1:29] Throughout May, APFED is sharing stories from individuals and families living with eosinophil-associated diseases to highlight the impact of these chronic conditions.   [1:38] Ryan says, Today, we'll be discussing eosinophilic esophagitis (EoE). EoE is a chronic allergic inflammatory disease of the esophagus. It occurs when eosinophils, a type of white blood cell, accumulate in the esophagus in elevated numbers, causing inflammation that can make eating or swallowing difficult or uncomfortable.   [1:56] Holly introduces today's guest, Dr. Phillip Arceneaux, a patient advocate living with EoE since 2019.   [2:18] Phil is 35. He was born and raised in Lafayette, Louisiana. He received his undergraduate degree there. He worked at the U.S. Naval Academy in Annapolis, Maryland. Then he worked at the University of Oregon.   [2:38] Phil moved to Florida and did his Ph.D. in Mass Communication at the University of Florida. Since 2020, he has been based out of the Cincinnati area, working at Miami University of Ohio.   [3:05] Phil was diagnosed with EoE in March of 2019, while finishing his degree at UF.   [3:12] Phil was eating dinner with his girlfriend. He took a bite of a roast beef sandwich, and it didn't go down smoothly, it became impacted.    [3:56] Phil thought he had food stuck in his windpipe. He was running around banging his chest. He calmed down and was able to get some of the food out, and he was breathing again.   [4:12] Phil thought he was fine. He quickly realized he wasn't. He still had a partial impaction. He didn't know what was going on in his chest. He spent about 30 minutes moving around, coughing, and trying to get his chest to feel right.   [4:44] After about an hour, Phil decided to go to the ER. His girlfriend insisted on driving him to the hospital. It was spring break, so the ER was not busy. It still took a couple of hours to be seen and treated.   [5:25] The doctors assessed him. They gave him medicine to induce vomiting. About 12 hours after the initial choking, his impaction cleared. They kept him overnight and gave him an endoscopy in the morning to check his esophagus and take biopsies.   [6:31] Phil was in the ER for four to six hours before anyone told him what they thought he had. Then the ER doctor told him he was 95% certain Phil had eosinophilic esophagitis. Phil had never heard of it.   [7:04] The ER doctor gave Phil a rundown of EoE. He said Phil would have an endoscopy, and then he would be referred to a GI and set up for treatment. The doctor said he couldn't confirm it before the endoscopy, but he thought it was EoE.   [7:31] Ryan says he's talked to people who have had months-long processes of getting their diagnosis. Phil gives all the credit to the hospital. He was fortunate that his experience was good.   [7:55] Phil says that the staff at the ER and the GI specialist were so knowledgeable about the research and where things were going in this area of medicine. They were very confident about the diagnosis and treatment plan.   [8:11] Dr. Arcenaux gives a shout-out to his GI. He spent well over an hour with him during his initial consult. He explained how EoE would impact him, from diet, grocery shopping, and challenges eating at restaurants, because of cross-contamination.   [8:42] The GI specialist talked him through impacts on dating and dining out  and how to approach social activities.   [9:09] Phil's GI specialist talked to him about employers. He would need employers with health insurance that will cover the endoscopies and treatments for EoE. Phil appreciated the initial onboarding for his EoE diagnosis.   [9:41] Ryan says he needs to discuss this with Phil, as he just finished his Ph.D. a few months ago, and he's looking at insurance for his new job, and how to figure out business lunches.   [9:51] Ryan says Ph.D. students are so motivated by free food. As someone with EoE, that never applied to him. Ryan says shifting from normal eating habits to an EoE diet is a major shift.   [10:27] Phil knows now that there were signs and symptoms, but he had no idea about them before his diagnosis.   [10:33] Phil is on a special diet for his EoE. When he's not great at avoiding his trigger foods, he starts to see dysphagia symptoms in his swallowing, and he has quite a bit of regurgitation. He had been seeing that for months before this initial major food impaction and ER visit.   [10:54] Phil had no idea what was going on. He just thought it was weird that he was regurgitating more than he used to. Sometimes food didn't go down well. Once or twice, he had a small aspiration event. He thought he needed to chew better.   [11:11] He didn't know what those symptoms meant, and he wrote them off. None of it made sense until that diagnosis. Even then, it took a while to wrap his head around it. Years removed, he sees there were so many signs and symptoms he never processed.   [11:28] Holly asks what Phil means by aspiration. He says he means water going down his windpipe, making it hard to breathe, with liquid in his lungs. Holly says that aspiration can be caused by inflammation in people who have EoE.   [12:07] Holly says people with EoE can be sent for a swallow study to look at the anatomy of their swallow function. That's a subject for another episode!   [12:35] Ryan says Phil noticed he was regurgitating more than normal and remarks that people with chronic illnesses don't realize that most people don't normally regurgitate at all. It's a sign that something's wrong.   [13:03] The ER doctor didn't offer Phil any other diagnosis than EoE. The doctor was 95% sure he had EoE, but confirmed it with an endoscopy.   [13:20] Holly asks Phil what food allergies he has. As an infant, he had an egg allergy that limited his vaccines. Now he knows his primary allergen is egg, and it led to his EoE issues.   [13:51] When Phil started his Ph.D. program, he wanted to eat healthier foods. He cut out fast food, and he ate more eggs. He consumed many eggs during his Ph.D. program. A snack was scrambled eggs or something with scrambled eggs.   [14:22] Phil went through a carton of 18 eggs in less than a week. He knew that when he was younger, he'd had egg sensitivity, but as an adult, he'd eaten eggs and nothing happened that registered as an issue. He thought he had outgrown it.   [14:40] Phil says he had outgrown other food allergies. He assumed eggs were fine, so he adopted a heavy egg diet to increase his protein intake and be healthier. Then all these symptoms manifested.   [15:00] Phil never associated the symptoms with eggs. His treatment plan is dieting and minimizing egg as much as possible. That is not easy in the United States, where everything is processed and often contains egg.   [15:19] Holly says she has seen an influx of adult-onset EoE patients with a history of a dairy or egg allergy who were putting cottage cheese and eggs in everything, and all of a sudden, started having regurgitation and food getting stuck.   [15:51] Phil doesn't eat scrambled eggs anymore. One slice of a cake with eggs in it will not send him to the ER. It takes a couple of days of high exposure to reach that point. He knows what he can have daily that will not impact him in the long term.   [16:20] Holly and Ryan agree that it's important to know your limits, and consult with your physicians about foods. Rice is a trigger for Ryan, but if brown rice syrup is about the 20th ingredient, he can have it and be fine. If he were to eat a lot of rice, he will have issues. [17:21] Phil says he recently got married, and his wife is a health nut. She has radically changed his diet. They eat very high-protein, low-fat, and low-carb. It's been easy to manage that without eggs. They eat a lot of chicken, turkey, and fish.   [17:41] Being from Louisiana, Phil says if he had to give up seafood, he doesn't know what he would do. He's a huge craft beer lover. If he had to give up gluten, he doesn't know what he would do. He can manage without eggs.   [18:21] Ryan says dairy was a big trigger for him when he was younger, but now he's on dupilumab, a biologic approved for treating EoE, and that's helped him a lot. He's started to integrate whey protein and milk protein back into his diet.   [18:47] Phil says once he finished with school, he graduated and lost health insurance. He didn't have a source of income or health insurance, so he declined to have dilation therapy. That's also why he deferred to dietary therapy. He removed his allergens one by one.   [19:12] Phil was diagnosed in 2019, not long before the pandemic hit. He lived in a bubble for two to three years and kept to a very regimented diet. That's where he started to find his balance.   [19:30] Phil travels quite a bit as a professor. He goes to international conferences. In 2022, a big annual conference opened in Paris, France. He was living his best life, but didn't register that every pastry he put in his mouth had an egg wash.   [20:14] Phil was there for seven days. On the sixth night, he was eating a tough, dry steak. He had a severe food impaction, worse than the one in 2019. He was with colleagues who didn't know what he had.   [20:40] He paid, excused himself, went to his hotel room, and tried to vomit it up. He couldn't do it. He called an Uber and went to the nearest ER. He had an emergency endoscopy. It's not easy to navigate another country's healthcare system, but he did it.   [21:14] When Phil returned from the conference, he said he needed to get serious. He had a GP, but he needed a GI specialist. Cincinnati has multiple great health systems, so he got a GI specialist and started down a path of treatment.   [21:38] He told his GI specialist, this has happened to me, and I never want it to happen again. What can we do? He started with proton pump inhibitors. No effect. He doesn't have acid reflux. Next was the topical corticosteroid, swallowed budesonide.    [22:22] Phil used a pump for asthma, but this was to swallow. After two weeks, he developed a bad case of thrush that took a long time to get rid of. He had never had thrush and didn't know what it was. It took a couple of rounds of treatment to clear up.   [22:43] After that, in 2022, he moved to dupilumab. The FDA had just approved it as a course of treatment for EoE. Phil did not do well with the treatment, and has since gone back to  back to a diet-only course of treatment.    [24:13] Phil says the dupilumab shots did help. He had been having reactions to some foods for years, and after a couple of weeks on the shot, those reactions went away, and he could eat the foods, like avocado and watermelon, again.   [24:39] The dupilumab did him some good, as he returned to some foods that he loved, but it wasn't a long-term solution for him.   [24:50] Ryan shares that he started his Ph.D. in 2019. He felt great, he had no symptoms, and he was following up with his GI every year. With no symptoms, he wasn't scoped until 2025 for insurance reasons. His scope was horrible.   [25:11] His symptoms were in remission, but his esophagus looked terrible. He had to switch up his treatment plan. Ryan advises all listeners to follow up with their GI.   [26:14] Phil says he thinks he's in a very lucky position that what his allergen is, what his dietary preferences are, and how he manifests symptoms, do not significantly impact his day-to-day.   [26:36] Phil's doctor in 2019 had advised him that EoE would impact his work and his business lunches. With the treatment plan he has opted into, it doesn't impact his day-to-day. He says he is very lucky, compared to what other patients deal with.   [26:50] It hasn't impacted his day-to-day, but the problem is, when it does impact something. It's very big, very noticeable, and it's in front of everyone. He recalls his Paris episode. He's very vocal about it. That's why he reached out to APFED.   [27:13] Phil likes talking about it. The only way we know more about it is when we talk about it and share our stories. His colleagues all know he has EoE. They don't understand exactly what it is, but when he's having trouble, they understand.   [27:44] When Phil has an issue, he doesn't tell anyone; he just gets up and walks out of the room and paces the hall, doing his stretches.   [28:09] Largely, it's just letting people know he has EoE. They recognize that he manages it himself, and he's OK.   [28:24] Phil says figuring out your medical treatment plan and balancing your quality of life is different from having a disease that can eventually be treated.   [28:51] This is something you have to deal with the rest of your life. That's going to fundamentally change things, not drastically, but in fairly subtle ways.    [29:18] No matter how comfortable you get, you have to be diligent. You always have to be cognizant of your symptoms and stay on whatever your treatment plan is, whether that's dieting or medication. This will not go away. You're always going to have it.   [29:37] Phil says you have to frame it as a lifelong marathon and find a very sustainable pace. That's where the quality of life is so important. We're human beings. We have to enjoy life. Settle in for the long haul. That's how it will be sustainable.   [30:18] Ryan thinks self-advocacy is important, whether talking with doctors, co-workers, or friends. Take care of yourself and make sure you're doing OK. Make sure you're putting yourself in a position to stay healthy, especially while balancing a career.   [30:45] Ryan says those are great things for our listeners to keep in mind.   [30:49] For our listeners who do want to learn more about eosinophilic disorders, we encourage you to visit APFED.org and check out the links in the show notes below. [30:55] If you're looking to find a specialist who treats eosinophilic disorders, we encourage you to use APFED's Specialist Finder. available at APFED.org/specialist.   [31:04] If you have personally been impacted by eosinophilic disorders and are interested in sharing your experience, please check out APFED.org/shareyourstory.   [31:12] If you'd like to connect with others impacted by eosinophilic diseases, please join APFED's online community on the Inspire Network at APFED.org/connections.   [31:23] Ryan thanks Phil for joining us today. This was a super interesting conversation. Phil thanks Ryan and Holly for having him on. He is happy to represent on the podcast.   [31:35] Holly thanks APFED's Education Partners GSK, Sanofi, Regeneron, and Takeda for supporting this episode.   Mentioned in This Episode:   APFED on YouTube, Twitter, Facebook, Pinterest, Instagram Real Talk: Eosinophilic Diseases Podcast Apfed.org apfed.org/specialist apfed.org/connections Phillip Arceneaux, PhD Education Partners: This episode of APFED's podcast is brought to you thanks to the support of GSK, Sanofi, Regeneron, and Takeda.   Tweetables (Edited):   "I took a bite of a roast beef sandwich, and it wasn't going down smoothly. I drank some water. The bite became an impaction. The water stayed in my esophagus, and I started to aspirate." — Phillip Arceneaux, Ph.D.   "The ER doctor told me he was 95% certain I had eosinophilic esophagitis. I had never heard of it. He gave me a quick rundown of what it was." — Phillip Arceneaux, Ph.D.   "I want to give a shout-out to my GI. He spent well over an hour in my initial consult. He explained how [EoE] would impact me, from diet, grocery shopping, and eating at restaurants, because of cross-contamination." — Phillip Arceneaux, Ph.D.   "I never associated the symptoms with eggs. My treatment plan is diet and minimizing egg as much as possible. That is not easy in the United States." — Phillip Arceneaux, Ph.D.   "This is something you have to deal with the rest of your life. That's going to fundamentally change things, not drastically, but in fairly subtle ways." — Phillip Arceneaux, Ph.D.   "No matter how comfortable you get, you have to be diligent. You always have to be cognizant of your symptoms and stay on whatever your treatment plan is, whether that's dieting or medication. This will not go away. You're always going to have it." — Phillip Arceneaux, Ph.D.   Guest Bio: Dr. Phillip Arceneaux is an Assistant Professor of Strategic Communication at Miami University in Ohio, where he teaches mass communication courses focusing on media psychology and content strategy. Phil was diagnosed with EoE in 2019 following an ER visit to UF Health Shands Hospital that required an emergency endoscopy. A Cajun French native of Lafayette, Louisiana, he earned his Ph.D. from the University of Florida and has resided in Cincinnati since 2020.  

Send us Fan Mail✨ YOUR FREE GIFT - Daily Spiritual Practices for Irish Paganism - Simple PDF Guide - https://irishpagan.school/practice Have you ever wondered where the Tuatha Dé Danann came from or what happens to them when they die? Jon O'Sullivan from the Irish Pagan School explores the origins, journeys, and legacies of Ireland's gods, as well as their connection to the Otherworld.✨ In this video:The Tuatha Dé Danann's Origins: Lineage from the sons of Nemed and their journey from Ireland to the mystical cities of Gorias, Findias, Fáilias, and Murias.Connections to the Fomorians: The adversarial role of the Fomorians in Ireland's mythological history.Are the Tuatha Dé Danann and Gaulish Deities Related? Understanding the distinctions between Irish and continental Celtic mythology.Do the Tuatha Dé Danann Die? Exploring mythological deaths of figures like Nuada, Lugh, and the Dagda.The Otherworld: Teach Donn, transmigration of spirit, and Irish Pagan beliefs about life after death.Ireland's Mythological History: Insights from Lebor Gabála Érenn (The Book of Invasions) and other ancient Irish texts.✨ Key takeaway: The Tuatha Dé Danann have rich, detailed origins in Irish lore and remain present in the Otherworld, challenging us to explore our own understanding of life, death, and the divine.✨ Irish Pagan Resources Checklist available NOW - https://irishpagan.school/checklist/

Con el tiempo, podríamos encontrar sanación al rencor. Pero, miren ustedes, el antiespañolismo, por lo que parece, es tan rentable que doña 4T lo ha inscrito en su agenda y nos lo va a seguir inyectando. ¡Uf!

En el lapso transcurrido entre que se grabó este episodio y se publicó, el Deportivo da Coruña y/o de A Coruña (hay que ver lo que se mueven las cosas en unas semanas sin grabar) no dependía de sí mismo y volvió a ser dueño de su destino, porque así suceden las cosas en el más chalado campeonato de fútbol que en el mundo existe desde que a Celta y Sevilla hubo que sacarles las castañas del fuego y a un grupo de monos con silbato se les encomendó transformar el juego en una película stop-motion dirigida no a la competición deportiva y el entretenimiento de sus aficionados, sino a los sueños legisladores de un colectivo de señores que se excitan más por la perpendicularidad de un hombro que por un gol y que cuentan con la facultad de decirte que aquello que ven tus ojos no es real y que si un delantero remata con su cabeza el brazo inofensivo de un lateral, y si ese lateral, que ya es fatalidad, resulta ser futbolista del Dépor, pues en ese preciso momento se sienta jurisprudencia para explicar que son dos puntos menos para los coruñeses porque sí, y que si a la semana siguiente aquello se interpreta de forma diferente, pues no haber nacido deportivista y a otro con ese cuento. Uf. Lo que nos queda por vivir, Arsenio que estás en los cielos. Otro año más rozando la cardiopatía porque esa es la condena para los afortunados que elegimos torcer por El Mejor Club del Mundo©. Tres partidos restan (el de Cádiz nos lo tuvimos que imaginar erróneamente) en una competición que a estas alturas parece que gobiernan las Loterías del Estado. Al ritmo que Benjamín y Manuel gestionan sus agendas, quién sabe si el próximo ¡Cuánto sufrimos, Martín! Podcast que se publique lo grabaremos a) beodos; b) llorando; c) a y b son correctas. Pero mientras tanto, aquí dejamos este analgésico mientras preparamos el pecho para lo que venga, y hacemos retumbar los tambores de guerra al ritmo que marca la mosca de Granollers: “Bum, bum”.

TWiM explains how an enhanced domestication method allows for growth of uncultured bacteria, and identification of the oncogene SLC35F2 as is a high-specificity transporter for the micronutrients queuine and queuosine. Hosts: Vincent Racaniello, Michael Schmidt, and Michele Swanson. Guest: Mark O. Martin Become a patron of TWiM. Music used on TWiM is composed and performed by Ronald Jenkees and used with permission. Links for this episode Domestication method for uncultured bacteria (ISME Comm) Transporter for the micronutrients queuine and queuosine (PNAS) How diet and microbiome can impact your health (UF blog) Take the TWiM Listener survey! Send your microbiology questions and comments (email or recorded audio) to twim@microbe.tv

The Florida Gators just picked up two huge commitments and once again Phil Trautwein is at the center of the story. Four-star offensive tackle Elijah Hutcheson out of Roanoke, Virginia chose UF over Clemson, Vanderbilt, and Virginia Tech after a visit to Gainesville that left him in tears, and three-star safety Kailib Dillard picked the Gators over Georgia and Oregon. We break down the full story behind both commitments and why this 2027 class is building into something special. Sign up for PrizePicks with code: HMA and get $50 in lineups instantly when you play your first $5+ lineup! https://link.prizepicks.com/LME0/GATORS #FloridaGators #GatorsFootball #SECFootball #CollegeFootball #GatorsBreakdown #GoGators #CFB #FloridaGatorsFootball JOIN Gators Breakdown Plus: https://gatorsbreakdownplus.com Gators Breakdown Merch: https://gatorsbreakdown.printful.me Get Florida Gators merch at Fanatics: https://fanatics.93n6tx.net/DVYxja Questions or comments? Send them to gatorsbreakdown@gmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Nonfat is sitting north of $2.25 on the CME spot market. But the bigger question is how long it can hold. In the latest episode of The Milk Check, the Jacoby team breaks down a dairy market that feels tight, fragile and increasingly dependent on timing. Here's what they're watching: Why nonfat prices surged, and what could break them How protein demand is pulling milk away from dryers Why MPC and MPI are outpacing nonfat What the inverted futures curve suggests for the second half of the year How depooling and Class III–IV dynamics are shifting milk flows Why butter feels weaker, even in the middle of flush Plus, the team talks through what happens if the nonfat market doesn't break soon. There's still a lot of milk moving. Just not where it used to go. Let the Jacoby team help you get up to speed on the new dairy market dynamics. Click below and listen to The Milk Check episode 98: A Market on Borrowed Time. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check Ted Jacoby III: Coming up on the Milk Check. Jacob Menge: if this doesn’t start falling soon, I think there’s gonna be people that are trying to make money on the short side of this thing because they didn’t make money on the long side. Ted Jacoby III: Welcome to the Milk Check from T.C. Jacoby & Co., Your complete guide to dairy markets, from the milking parlor to the supermarket shelf. I’m Ted Jacoby. Let’s dive in. Today is May 1st. It’s a couple of days after the ADPI and a couple of weeks after the Cheese Expo, and it’s usually after those two meetings a really good time to talk markets. So, we’ll go ahead and start with the market that everybody was talking about at the ADPI. Josh, Jake, Joe, what’s going on with our nonfat market? We’re at $2.26 today, I believe. Are we gonna stay up here for a while? Josh White: It’s a more challenging question than just the absolute price today. I think that if I were to summarize the show, there was a recognition across the entire dairy industry that there might be some legitimate reasons for nonfat to be tighter than they have been over the last several years. It feels like a lot of different things have resulted in the current spot price that we’ve seen today. Over the last five years, we globally have made more skim milk powder and nonfat. We’ve consumed more skim milk powder and nonfat, but the real story is in the fact that we’ve also made a whole lot more milk, and that milk doesn’t seem to have found its way to the dryer. Seems to have found its way to a variety of different products. And equally as important during the ADPI was the talk about the protein market, which I think we can likely get to later. But things like RDT products, beverages, protein consumption, cheese consumption, a lot of things have consumed incremental milk growth, particularly in the U.S., and that happened after many years where buyers had very little concerns over access to supply. And as a result, I think in the background we watched global inventories decline, and that all seems to have come to a head here in the early part of 2026. And now as we’re getting into the northern hemisphere flush, and particularly in middle America, yeah, then we have ADPI. And so, what’s interesting about your question is throughout most of the conference people were pretty convinced, “Yeah, we’re in a tighter nonfat market. We’re all buying into that.” Yet, the days following ADPI, we’ve seen futures sell off a bit and we’ve seen a little bit more volume traded at the CME spot call. What’s that mean going forward? Jacob Menge: The most interesting thing going forward is you don’t talk to single person that says these prices are gonna stick around for six months. And so it’s really a matter of timing, how long do we stay up here? I think we’re already up here longer than most anybody thought. And the other thing is, nobody got this market right. Some people got in at a buck 25. Those guys sold at a buck 40. They said, “I’m gonna take my 15, 20 cents and run.” And they felt like a genius for about three days before we were quickly at a buck 60. And we’ve got this really interesting dynamic of no market participant really happy with it being up here because nobody really made money on the way up. And everybody convinced that, okay it’s on the clock for when it comes off. And I’m not even gonna disagree with that, right? I don’t think anybody would argue that long-term we’re gonna have $2.50 nonfat in 2028 or whatever. But this really comes down to a question of timing, and I think that’s where you get mixed opinions. But in general, I think most people are of the opinion that it’s not gonna be that long before this thing does start to fall. I don’t have that strong of an opinion actually, but what I do have an opinion on is if this doesn’t start falling soon, I think there’s gonna be people that are trying to make money on the short side of this thing because they didn’t make money on the long side, that they’re gonna start feeling some pain. And as our curve has come up a bit over the past month, we’ve got this really interesting market conditions where, again, if we’re up at these levels even a month from now, two months from now sure, I’d make the argument, why couldn’t you have another squeeze higher? Because there’s still not that much product available right now today. We’re starting to see that change. We saw some really nice volume on the CME spot auction just this morning. But that’s what the eyes are on is how long does this thing take? And if it starts this week versus six weeks from now, I think those have very different implications for how the market reacts. Josh White: We’ve got three different reactions to the nonfat market right now. You’ve got the true nonfat participants that need product now, and that’s priced in the $2.25-plus type range right now on the countryside. And to your point, we’re seeing a few more loads available which is a decent sign. The market participants seem pretty convinced that we’re gonna see an easing from this price, but so are futures. And I think that’s another important thing to point out is that the futures curve is inverted and it’s quite a bit lower than the spot price today. So, you can have both situations. You can have a spot price drop while the futures price maybe doesn’t as much. Over the past few days, the futures curve has definitely traded lower, confirming what we heard there is that most people don’t believe in this market being as tight as it is currently into the future. And we have to remember, this is traditionally a globally traded product and our competitors across the pond are still quite a bit lower and making a whole lot of skim milk powder today. So, I think longer term, if the assumption is that we need to compete globally for at least some business, particularly in markets like Asia, we’re gonna have to be a little bit more aggressive to compete, but futures are saying we will be. Another important topic was now we’re starting to see an acceleration of the NDPSR price now that we’ve had several months of higher spot prices, and that’s starting to have an impact on markets other than just the powder market. And I think maybe, Gus, you would have a little bit more to say about how the market’s reacting to some of the component prices moving higher in the solids nonfat side of things. Gus Jacoby: The situation as we’ve talked about in the past is protein is being pulled in a lot of different directions and we don’t see that demand going away anytime soon. The one comment I would make though is your isolated protein, certainly UF milk in fluid form, are seeing some of the highest demand that we’ve seen in a very long time. So, if you’re cheese maker, if you wanna fortify, and certainly on higher butterfat milk, there’s plenty of folks that wanna fortify right now, there’s probably a little bit of a pull on all the skim solids at this moment in time. I don’t think that story has changed. We’ve beaten that up for a while. But that’s certainly gonna pull a fair amount of milk out of the dryer for nonfat. You look at where the capacity has been added, whether it be in the Southwest with all the large cheese plants that have been added there, and then Upstate New York where some dryers are also gonna sit idle as some new processing capacity comes on there. That’s two areas of the country that are gonna get a lot less milk into the nonfat dryers than previous. And certainly here we are now in the flush as these plants ramp up, it would typically be your highest powder production timeframe, and instead those solids are going elsewhere, and that will keep nonfat production down for the foreseeable future. Ted Jacoby III: Gus, are you seeing milk move towards Class IV plants instead of Class III plants this year? Gus Jacoby: We still see fortification solids during this flush finding its way into cheese plants. But that’s your surplus skim solids that might exist, and those are only available, I believe, because of the flush. Now, it’s not UF milk, right? UF milk tends to be going elsewhere whether it be going to some sort of IV or II-type arrangement, whether it be a high-protein beverage or a high-protein dry product. But you are still seeing a fair amount of condensed and other skim solids going to the cheese vat for fortification purposes. I think the way that will unfold likely is that those surplus skim solids that aren’t being turned into isolated protein products, they’re gonna probably get pulled out to a certain degree of the cheese plants, and then cheese plants will just not be able to utilize fortification as they are typically used to or would like as we move through the year. Ted Jacoby III: So, what you’re saying is if the price stays up here, the milk that is going into the dryers making nonfat will continue to do so longer than usual, and they won’t lose the flush-specific skim solids? Gus Jacoby: I don’t know if I’d agree with that, Ted. I think the flush, no matter where you’re at in the country, the surplus solids find its way to the dryer typically. And as we come out of the flush, certainly less solids everywhere will go toward the nonfat dryer, just as it always does during those seasonality changes and we come out of the spring. It’s just that the areas I talked about, Southwest and Northeast, they’re not getting near as much as they used to in the flush, and so overall that production is going to be missed upon the market. Ted Jacoby III: Do you sense any kind of competition right now between Class III and Class IV for the surplus milk, or is it just following its usual path? Gus Jacoby: There’s some surplus condensed solids going to cheese plants that if a better price could be had into a powder plant, it would go there. Ted Jacoby III: Okay. Gus Jacoby: And that’s happening predominantly in the upper Midwest, and maybe a little bit in other areas. But certainly if you’re gonna get a higher return going into cheese than you could going into powder, you’re gonna go after it right now. And that’s where the demand I would say is. But surplus is surplus, and you’re gonna sell it to the highest return you can. Ted Jacoby III: Okay. That sounds good. Joe, anything to add on the nonfat side? Joe Maixner: Any milk that is making it to dryers, they’re prioritizing the milk to try to get into the milk protein concentrate (MPC) sector or milk protein isolate (MPI) as opposed to nonfat because the return is better. Ted Jacoby III: Makes sense to me. Joe, Josh, are we seeing MPC prices rise faster than nonfat right now? Josh White: Yeah, no, it has to be faster than nonfat because basis is appreciating. You’ve got an MPC market that likes to trade on a multiple of nonfat, and that has appreciated. That has continued to increase. Now, again, I noted earlier we got an inverted forward curve, which means that basis can be going up and price could stay the same or even go down the second part of the year. So, that’s the dichotomy we’re dealing with right now, is that from a cost basis, it looks like it could be pretty okay the rest of the year. And if there’s dry time available, you would think you’re gonna maximize that MPC. And when compared to whey protein concentrate (WPC) prices, MPC 85 is a bargain. But again, not everyone can easily substitute between the two, and that takes some time for the market to figure out which market participants may be able to switch between WPCs and MPCs, may take a little time for them to make that switch. Ted Jacoby III: So, I just wanna clarify for the audience. There’s two different ways we can look at it. If we’re selling it forward into the second half of the year, from a market perspective, we may be selling it for a lower price because the futures curve is a lot lower than the cash price is today. But if we’re selling MPC or nonfat today, you’re telling me that the nonfat price has effectively doubled in the last three months, and the MPC price has more than doubled because not only has its basis doubled based on the nonfat market, but the overage above that has also gone up. Josh, you’re on mute. Josh White: I thought you said clarify for the audience, so I didn’t realize it was a question for me. Ted Jacoby III: Oh the answer is yes. That’s exactly what’s happening. Josh White: Yes. Nailed it. Ted Jacoby III: All right. So, basically what we’re saying is skim solids and protein are in high demand. That’s loud and clear. [Center commercial] Ted Jacoby III: Mike, what about from a federal order perspective, how this all feeds through the federal order? Obviously, since it’s a higher market right now, Class IV is what’s driving Class I prices. Obviously, it drives Class II prices. Is there anything else that kind of shifts around in a market like this? Mike Brown: There’s a couple things. First of all, a lot of your Class IV production is co-op owned. And what we’re seeing is depooling in Class IV, and to some degree Class II where it’s possible. So, rather than to go into the pool and get a blend price that’s below your class price, they’re electing to depool, just like we saw with cheese last fall when it was much higher than butter powder. We’re seeing some of that. But if you’re pooled, you’re ambivalent because you’re gonna pull the pool draw out anyway, and it’s not gonna make a lot of difference. It’s markets like the Southwest where a lot of that milk is never pooled or rarely pooled, and even in the eastern part of Kansas, changes in central order, you less have to pool it because the differential is so much wider now from Kansas City than it used to be. You may see more activity as you watch pool decisions being made since last June when the changes, people are getting a lot better at predicting whether or not they should be involved with the pool or not because it’s getting easier to predict because behavior is more what you’d expect. So, from my point of view, it has some effect, certainly, and if you’re trying to maximize a return to your owners and you have a plant with capacity and you get a higher value product, you’re gonna try to run the milk through that plant. Second part of that, of course, if you already have obligations, and some of these new cheese plants have supply obligations, they’re gonna get their milk regardless of the shift in price. So, it has less effect than you might think, but there is still effect, particularly if you’re having to pool your IV. There’s certainly a lot of IV being depooled right now. Production isn’t much lower. It’s just regionally shifted some, a lot more in the West Coast right now than in the Southwest. The orders kinda mute what would be the normal market decision to maximize return on milk for a producer because if you’re gonna blend it anyway, you don’t have the incentive that you do if you don’t. That said, right now, Class III guys, they’re pooled. The other part of this III-IV spread is, of course, what is the value of those solids into those cheese plants? I’m working on that today, Ted, trying to figure out how much does the high-WPC80 and WPI market bring to the value of buying outside Class IV solids to justify the price? Just on the price of cheese, I got some numbers here in front of me, you’re looking at on a per-pound cheese yield basis, if you buy powder in the powder market right now, it’s 25 to 40 cents more per pound cheese yield than it would be if you’re getting it from Class III. Mike Brown: You better either have a great margin or you’re really hitting up the whey market, and I’m gonna figure out exactly what that is. But that decision isn’t just a cheese decision, particularly with whey protein so high. There is a value of that nonfat dry milk whey protein that in the past didn’t matter as much as it does now. So, it may make that slightly more attractive or less unattractive than it would’ve in the past because your whey returns are so high on that protein compared to what they have been historically. So, it’s complicated, but it’s not just the value in cheese. It’s the value in cheese and in whatever your plant can make for whey. If you can make WPC80, you can pay more for those nonfat solids, obviously, than you can if you don’t. Ted Jacoby III: So to clarify, usually when you ship fluid into a Class III plant, you pay the Class III solids price. Mike Brown: That’s correct. Ted Jacoby III: If you use powder, you’re gonna have to pay whatever the prevailing nonfat price is. And most everybody running a cheese plant right now would really like their skim solids in fluid form so they can pay those Class III values instead of the Class IV values. Mike Brown: Oh, absolutely. But if they’ve got excess fat, and a lot of our American-style cheese plants now do have excess fat, what’s your market for that fat, and does it make sense to pay a little more for that protein from the Class IV side so that I can get a better price for that fat? Although we all know multiples this year aren’t near as horrible as they were a year ago. Yeah. So it’s a little better market. If you’re gonna get right down to dollars and cents, really you gotta look at your whole product mix out of your cheese plant and figure out what can you really afford to pay for those solids . And plus the opportunity of running your plant more full. What’s your fixed cost savings by running more product through your plant even if the cost is a little higher? Ted Jacoby III: Speaking of butterfat, Joe, this butter market just feels like it’s gone a lot lower than we expected it to go. Joe Maixner: Yeah, it’s weak. Cream’s not sloppy. It sure doesn’t seem like it’s super long in the market. But there’s still plenty of butter being made, and I think that this market’s also pricing in the fact that we’re anticipating that export reports are gonna decrease in the amount of butter that will get out monthly moving forward until this Middle East conflict gets resolved. And we’re basically peak flush through east of the Rockies, so this is the highest production point we’re gonna see through the rest of the year until we get past the holidays. Ted Jacoby III: Gus, are cream multiples poor right now as well? Gus Jacoby: We’re still on the flush, right? But they’re much, much tighter and higher than they were a year ago this time. It just goes to show that the additional churn capacity we’ve seen around the country and some better preparation by a lot of folks in dealing with excess butterfat has made this market a fair amount healthier when it comes to cream. Not near as sloppy as it was a year ago. Multiples have held at or better than even the year previous for flush times. So, I would imagine that what we’re gonna see here going forward is representative of this new marketplace. Ted Jacoby III: Josh, anything to say about the whey protein market? Josh White: Maybe some early signs of a market trying to figure out if it wants to continue on the trajectory it’s been on. WPC80, the general consensus out of ADPI is it remains tight. Seen a few extra spot loads trade this week though, so maybe some people were waiting for that information to let go of a little excess inventory or some incremental loads. WPI feels like it’s pretty stable. And the market came to the conclusion, I believe, during the ADPI conference, that, okay, it seems to be priced right. It doesn’t feel like WPI needs to go up at the moment. And we’ve definitely seen more offers since the show. Not ready to conclude that’s going lower because of where the WPC80 price is and how tight the WPC80 market is. So, those two have really converged at the moment, almost to a point that doesn’t make a lot of sense, the price spread between the two, so the market’s going to figure that out. So, yeah, that would be the only changes. Other than that, maybe just reiterating that we are constantly talking to new customers about new demand creation, and also outside of the traditional sports nutrition category, a lot of new CPG product launches and things like that are absolutely still in motion and consuming a lot of dry protein. Ted Jacoby III: Makes sense to me, and I would agree. And then, what I would say about cheese is it was easily the most boring market at the ADPI. I’d start by saying that. It feels like a market where a lot of people are complaining that the price isn’t low enough for them to get new sales on, but they also can’t find a ton of product out there. There is some spot product trading around, but there’s not massive quantities of it like you sometimes see in the height of the flush, which just makes me feel that right now the cheese market is in balance. In balance in a way that maybe we’re not getting a huge amount of additional export sales on the books, but we are continuing to export at a pretty high rate , especially considering there’s a lot of sales on the books that were put on the books earlier in the year that are gonna continue to ship. And it’s kept this market, this cheese market, I think, relatively well cleaned up considering we’re in the height of the flush. So, we don’t see a lot of movement going forward, at least in the next few months in cheese. You’re gonna trade in a 30 cent range, 20 cent range around where the current price is. That would be my take on the cheese market. All right. To all our listeners, I really appreciate you guys listening to us. I hope this information is helpful, and we look forward to talking to you soon. Take care. [Ending credits]

The Tailgate Rewind: On Friday's show, Zach Abolverdi and Paul Gardner discussed how much might Florida Football's offensive line and defense improve in 2026. They also spoke about Gators Baseball's conquest to host a regional and UF's NIL situation as a whole.

In dieser Folge schauen wir uns einen Beschluss des OLG Nürnberg vom 14.04.2026 (11 UF 940/25) an – eine waschechte Sachenrechtsklausur zwischen getrenntlebenden Ehegatten. Streitgegenstand ist ein Audi A5 Cabrio, das der Ehemann seiner Frau am Tag der Hochzeit am Strand mit verpackten Kfz-Kennzeichen "übergeben" hat. Wir gehen den § 985 BGB-Aufbau Schritt für Schritt durch: Vorrang des § 1361a BGB und die Frage, wann ein Pkw überhaupt Haushaltsgegenstand ist, konkludente Einigung über den Eigentumsübergang im Wege einer Gesamtschau aller Indizien, § 930 BGB als Übergaberatz und – das dogmatische Highlight – die Ehe als gesetzliches Besitzmittlungsverhältnis i.S.d. § 868 BGB, gestützt auf § 1353 BGB. Eine Konstellation, die so plastisch ist, dass sie früher oder später jede Examensklausur erreichen wird.In der Rubrik "Was sonst noch bei Gericht passiert ist" geht es um drei weitere Entscheidungen: Das LAG Niedersachsen (13 Ta 29/26) zur Frage, ob die Verfahrensgebühr nach Vorbemerkung 8 KV-GKG auch dann entfällt, wenn die Parteien sich nach bereits verkündetem, aber noch nicht rechtskräftigem Urteil vergleichen. Der VGH Baden-Württemberg (u.a. 2 S 2523/25) zur Verfassungskonformität des Rundfunkbeitrags und zur spannenden Abweichung vom BVerwG bei der Frage, ob Beitragspflichtige ein wissenschaftliches Sachverständigengutachten beibringen müssen. Und schließlich der BGH (VI ZR 100/25) zum schadensrechtlichen Bereicherungsverbot bei der fiktiven Abrechnung, wenn dasselbe Fahrzeug zwischen Erstunfall und Verwertung ein zweites Mal beschädigt wird.Support the show

This episode with Kimberly is one that I think a lot of law students and young attorneys will find themselves in. Kimberly is a triple-graduate of the University of Florida, a diehard Gator, and is currently a partner at an AmLaw 100 firm with 17+ years as a commercial litigator, specializing in work for banks and financial institutions. Kimberly takes us down her journey, from originally wanting to be a journalist at the Orlando Sentinel, to discovering law through a media law class in her junior year of undergrad, to pursuing a joint JD and master's in mass communications at UF with dreams of becoming a First Amendment attorney, to eventually finding her path in commercial foreclosure and secured transactions litigation an area she never would have imagined herself in but has come to truly love.Beyond her practice, Kimberly is the creator of Latina Legal Minds, a podcast and platform she started during the pandemic as a creative outlet that has since become her passion project. She also founded the Latina Legal Minds Power Summit, a live event creating space for Latina attorneys to have critical conversations about salary negotiations, big law, and navigating the profession. Her message on authenticity, that it isn't something to figure out later but something to protect from day one, is one that every law student and professional needs to hear.This was an incredible conversation with someone who truly exemplifies what it means to advocate for yourself and build community along the way. Kimberly's LinkedIn: https://www.linkedin.com/in/kimberlylopez/Latina Legal MindsBe sure to check out the Official Sponsors for the Lawyers in the Making Podcast:Rhetoric - Empowers your teaching and training with AI that strengthens learning, protects integrity, and proves authentic understanding, for students and professionals alike, with CICERO. Find them here: userhetoric.comThe Law School Operating System™ Recorded Course - This course is for ambitious law students who want a proven, simple system to learn every topic in their classes to excel in class and on exams. Go to www.lisablasser.com, check out the student tab with course offerings, and use code LSOSNATE10 at checkout for 10% off Lisa's recorded course!Start LSAT - Founded by former guest and 22-year-old superstar, Alden Spratt, Start LSAT was built upon breaking down barriers, allowing anyone access to high-quality LSAT Prep. For $110, you get the Start LSAT self-paced course, and using code LITM10, you get 10% off the self-paced course! Check out Alden and Start LSAT at startlsat.com and use codeLITM10 for 10% off the self-paced course!Lawyers in the Making Podcast is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Get full access to Lawyers in the Making Podcast at lawyersinthemaking.substack.com/subscribe

The Florida Gators keep stacking the 2027 class and this time it's both sides of the line. Four-star OL Peyton Miller picks UF over Texas Tech straight out of Texas, and hometown DL De'Voun Kendrick stays in-state to live out a childhood dream. Full breakdown of how Sumrall's staff is building the trenches and what each prospect brings to the table. Sign up for PrizePicks with code: HMA and get $50 in lineups instantly when you play your first $5+ lineup! https://link.prizepicks.com/LME0/GATORS #FloridaGators #GatorsFootball #SECFootball #CollegeFootball #GatorsBreakdown #GoGators #CFB #FloridaGatorsFootball JOIN Gators Breakdown Plus: https://gatorsbreakdownplus.com Gators Breakdown Merch: https://gatorsbreakdown.printful.me Get Florida Gators merch at Fanatics: https://fanatics.93n6tx.net/DVYxja Questions or comments? Send them to gatorsbreakdown@gmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

This episode of the Green Side Up Podcast is a lively, story-packed conversation featuring Jordan, Jason, and returning guest Erin Alvarez. The trio starts with weekend plans—kayaking, manatees, race car–themed kids' parties, daddy–daughter dances, and tax woes—before drifting into hilarious side tangents about trolling lettuce for manatees, oversized margaritas, and the realities of squeezing tree crews through tight access. From there, Erin shares her winding journey into the green industry: growing up outdoors, bouncing between zoology, political science, and English at UF, burning out on office life at the student newspaper, rediscovering herself through hands-in-the-dirt yard work, and ultimately finding her home in Environmental Horticulture. They dig into UF horticulture culture—plant ID war stories, cheating (or trying to) in physics, the love–hate relationship with Landscape Architecture, and the birth of Deep South Landscaping (DSL) with all its youthful hustle, tax dodging, and terrible-but-memorable merch. The episode wraps by connecting Erin's past to her current role in business development at SkyFrog Landscape, touching on long-game relationship building, commercial maintenance bidding cycles, and future growth, all while maintaining the loose, funny, and unfiltered vibe that defines the show. Connect with Jason and Jordan:

It's springtime! With spring comes some vaccinations you should think about for your horse. Come listen to Dr. Cayot give helpful information on this topic! Professional barrel racer Sabra O'Quinn is here with us in the studio tonight. Tune in to find out what she has to say So many events in the Horse Capital of the World! The Horse Talk Show tonight is covering the FTBOA, Innovation at UF, the NCEA, and the OBS horse sale! Neil Hennessey from Ocala Dog Ranch talks about dog BEMER therapy and how it can work alongside Becky from Grateful Gallops for next-level K9 care

Quantum Open Source with Will Zeng and Ziyaad BhoratIn this special live-streamed discussion, Will Zeng, co-founder of the Unitary Foundation, and Ziyaad Bhorat, VP at the Mozilla Foundation, join host Sebastian Hassinger to unpack their co-authored white paper, The Open Foundation Quantum Technology Needs. The paper argues that open source quantum software is structurally underfunded — too applied for academic grants, too public-good for venture capital — and that philanthropic organizations need to step in before the window closes.This conversation arrives at a pivotal moment. Google recently published a paper showing Shor's algorithm could break ECDLP-256 with roughly 500,000 physical qubits — a 20x improvement over prior estimates — while Oratomic launched claiming 10,000 reconfigurable atomic qubits may be sufficient for cryptographically relevant computation. The timelines are compressing. The question is whether the software ecosystem can keep pace with the hardware.The video of our conversation can be viewed on YouTube.What you'll learnWhy open source quantum software falls into a structural funding gap between academic grants and venture capital — and what that means for the field's trajectoryHow Mozilla Foundation evaluates emerging technology fields for philanthropic intervention, and what specifically convinced them quantum was ripe for engagementWhat Google's 20x efficiency gain for Shor's algorithm and the Oratomic launch mean for Q-Day timelines and post-quantum migration urgencyWhy the "quantum Linux" analogy is useful but incomplete — and what the real risk is (fragmentation, not monopoly)How Unitary Foundation's microgrant program ($4,000, six months) has become a faster on-ramp to quantum careers than traditional academic pathwaysWhat PyMatching, PyZX, and other microgrant-funded projects reveal about the scalability of small open source investmentsWhy open source benchmarking through Metriq Gym matters — and why vendor-driven benchmarks can't fill this roleHow the Qiskit team reductions at IBM illustrate the fragility of corporate-backed open source in quantumWhat specific policy asks the quantum open source community has for the NQI reauthorizationThe von Neumann vs. ENIAC lesson: why openness wins over secrecy in building transformative computing platformsResources & linksThe Open Foundation Quantum Technology Needs — The white paper by Zeng, Castanon, and Bhorat (March 2026) that anchors this conversationUnitary Foundation — 501(c)(3) non-profit building, governing, and sustaining open source quantum software since 2018 Mozilla Foundation — Non-profit championing open source and internet health, supporting Unitary Foundation's quantum workMitiq — Open source toolkit for quantum error mitigationMetriq — Community-driven quantum benchmarking platform Metriq Gym — Open source benchmarking suite for quantum computers Unitary Compiler Collection (UCC) — Quantum circuit compilation toolsQuTiP — Quantum Toolbox in Python, stewarded by Unitary FoundationPyMatching — Open source decoder for quantum error correction, originally funded by a UF microgrant PyZX — ZX-calculus library for quantum circuit optimization, also originating from UF support Unitary Hack — Annual bug bounty hackathon connecting open source quantum projects with global contributors CSIS Commission on U.S. Quantum Leadership — Warning on quantum decryption surprise referenced in the white paperWill Zeng — President and co-founder of Unitary Foundation; Partner at Quantonation; DPhil in Quantum Information, University of OxfordZiyaad Bhorat — VP of Imagination and Strategic Growth, Mozilla Foundation; PhD in Political Science, UCLAKey quotes"Do we want a future where quantum computers are developed by secret government contractors with specialized PhDs who have top secret security clearances? Or do we want a future where quantum computers are built in the private sector, competing to provide economic value to everyone around the world?" — Will Zeng"Do not be afraid to experiment. We're doing ourselves a disservice to be slow, especially in a space that really warrants experimentation." — Ziyaad Bhorat, on his message to philanthropic colleagues"There's billions of people on the planet who want to do exciting and interesting things. Building quantum technology is one of those. If you have enough motivation, you just need to provide some on-ramps." — Will Zeng"We should put forward an affirmative vision of what that future should look like and drive towards it — because otherwise it will be built in secret." — Ziyaad Bhorat"The US spends 30, 35 billion on potato chips every year. There's a lot of room to grow." — Will Zeng, on the scale of quantum investment relative to what's neededRelated episodesEp 19: Quantum Error Mitigation using Mitiq with Misty Wahl — Deep dive into Mitiq, one of Unitary Foundation's flagship open source projects discussed in this episode.Ep 35: Quantum Benchmarking with Jens Eisert — Explores the challenges of quantum benchmarking that Will Zeng addresses with the Metriq platform.Ep 29: Quantum Education and Community Building with Olivia Lanes — Parallels to the community-first approach to workforce development that both guests advocate.Ep 53: Fostering Quantum Education with Emily Edwards — The Q12 initiative's approach to quantum education, complementing UF's open source on-ramps.Ep 79: Building a Quantum Ecosystem from Scratch with Martin Laforest — How Quebec built a quantum ecosystem — relevant context for the white paper's argument about building open infrastructure early.Subscribe & connectListen: Apple Podcasts | Spotify |

Miami Hurricanes surge ahead in recruiting as Mario Cristobal locks down elite South Florida talent. Will the Florida Gators and Florida State Seminoles catch up, or will out-of-state programs keep poaching Florida's top prospects? Recruiting analyst Brian Smith breaks down Miami's local dominance, spotlighting future stars Nick Lennear, Josh Johnson, and Demarcus Deroche. The episode examines Florida's urgent need for offensive linemen despite landing standout Maxwell Hiller, and questions whether Florida State can recover in the trenches or if Mike Norvell's hot seat will cost them key commits like Mekhi Williams and Jemari Foreman. National powers like Texas A&M, Georgia, Notre Dame, and Ohio State continue to raid the Sunshine State. While Miami's momentum will likely hold versus national programs, but will UF and FSU keep top recruits from signing with out-of-state schools? Get the latest insights on recruiting battles, NIL impact, and which Sunshine State teams are best positioned for long-term success. Everydayer Club If you never miss an episode, it's time to make it official. Join the Locked On Everydayer Club and get ad-free audio, access to our members-only Discord, and more — all built for our most loyal fans. Click here to learn more and join the community: https://theportal.supercast.com/ Support us by supporting our sponsors! Rugiet Get 15% off your treatment → https://rugiet.com/lockedonnhl Rugiet. Performance medicine for men. Rocket Money Let Rocket Money help you reach your financial goals faster. Join at https://RocketMoney.com/LOCKEDON. Turbo Tax This year you're getting a major upgrade — Intuit TurboTax now has in-person locations nationwide. Visit http://TurboTax.com/local to book your appointment today. Indeed Listeners of this show get a $75 Sponsored Job Credit to help give your job the premium placement it deserves at http://Indeed.com/podcast FanDuel Today's episode is brought to you by FanDuel. Right now new customers can bet just five dollars and get two-hundred and fifty dollars in bonus bets if your first bet wins. Visit https://FANDUEL.COM to get started — Play Your Game. FANDUEL DISCLAIMER: 21+ in select states. First online real money wager only. Bonus issued as nonwithdrawable free bets that expire in 14 days. Restrictions apply. See terms at sportsbook.fanduel.com. Gambling Problem? Call 1-800-GAMBLER or visit FanDuel.com/RG (CO, IA, MD, MI, NJ, PA, IL, VA, WV), 1-800-NEXT-STEP or text NEXTSTEP to 53342 (AZ), 1-888-789-7777 or visit ccpg.org/chat (CT), 1-800-9-WITH-IT (IN), 1-800-522-4700 (WY, KS) or visit ksgamblinghelp.com (KS), 1-877-770-STOP (LA), 1-877-8-HOPENY or text HOPENY (467369) (NY), TN REDLINE 1-800-889-9789 (TN) Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

With Easter behind us, demand is easing, milk production is climbing, and the spring flush is here. But beneath the surface, the dairy complex is anything but comfortable. In the latest episode of The Milk Check, host Ted Jacoby III and the Jacoby team look at the fault lines hiding beneath today's seemingly stable dairy market. In this episode, we cover: Why milk is getting longer, but not everywhere How added processing capacity is changing the spring flush Whether butter has found its floor, or is simply stuck Why energy may be the biggest wildcard in dairy right now From regional milk balances to butter's next move and the growing influence of energy costs, we look at what is really driving the dairy complex right now. To hear what could hold, what could crack and what the next few months may mean for dairy, listen to The Milk Check episode 97: Steady Markets, Shaky Ground. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check Ted Jacoby III: Coming up on the Milk Check. Joe Maixner: It’s really watching the energy markets because it’s going to affect literally everything. Ted Jacoby III: Welcome to the Milk Check from T.C. Jacoby and Company, your complete guide to dairy markets, from the milking parlor to the supermarket shelf. I’m Ted Jacoby. Let’s dive in. Today is April 6th, 2026. It’s the day after Easter. it’s also the birthday of a few illustrious people like Paul Rudd, Lando Calrissian, or actually Billy D. Williams and our own Joe Maixner, and we’re here to talk about dairy markets today. Sorry, Joe, and we’re here to talk about dairy markets today, and what we’re gonna be talking about is it’s the day after Easter and demand for the next oh five months or so tends to slow down a bit, while milk production tends to pick up and it’s peaking probably right as we speak, and over the course of the next four to five weeks. So, what does that mean for the dairy landscape? What does that mean for the price landscape? When I started thinking about what we were gonna talk about for this podcast, the market seemed to be in a lull right now. And then I realized it’s that time of the year. The question is, are they gonna stay here? Are they gonna go lower? We know that milk production is gonna continue to increase, especially in the Midwest, and we know that the next demand event of any significance is at least five to six months away. But where we’ll start is we’ll start with milk production. This is the time of year when things tend to get a little bit long. Gus, is milk long right now? Gus Jacoby: Depends what region of the U.S. you wanna talk about. From what I understand, there’s some areas of the West that are very long. The upper Midwest, when you have plants go down, it gets a bit ugly. But looking into the mid East, the Northeast, the Southeast, certainly the Southwest, where there’s quite a bit of new processing capacity, all these areas, are not all that long. It’s certainly the spring flush, but when you look at the Milk Production Report, you would think they would be a lot longer. And I think additional processing capacity in all these regions that we just discussed are where we’re a little bit shorter than we anticipated, considering what time of year it is. Ted Jacoby III: Usually, this time of year we’re hearing of milk moving at 2, 3, 4, $5 under. Is that happening this April? Gus Jacoby: There’s some spots in the upper Midwest where it gets that discounted, yes. But I would say that has more to do with plants being down in addition to the surplus that causes it to get that long. I think if everything is functioning in the region — in the upper Midwest, Mideast or anywhere on the Eastern corridor — you’re not seeing quite the growth that’s shown in the Milk Production Report. Anytime you see north of 2.5% or 3% in a Milk Production Report, usually that means the flush is a really ugly period of time. But in these regions of the country, we’ve added enough processing capacity to balance things out a bit more and not make it quite as long as you would think. Ted Jacoby III: So we didn’t really add any plants west of the Rocky Mountains. And in that case, the flush, especially in California, is probably already in the rear view mirror. Are we seeing milk really long in California and along the west coast right now? Gus Jacoby: I’ve heard that California, for a while there did get pretty long. That area hasn’t had the additional processing capacity outside of the Pasco facility to deal with the level of surplus we have in those regions. Ted Jacoby III: That means it’s fair to say that we’re in the flush right now, maybe past the flush out West Milk has gotten long, milk is plentiful, but we’ve added enough milk processing capacity that generally speaking, as long as there in, there are not any plant breakdowns. We seem to be able to handle the additional milk supply and we’re getting it all processed. Gus Jacoby: Yes, that’s the truth. Joe Maixner: The West has been running full for the past couple of months. But cream has not been super long. It’s been getting into the churns, but it’s also been finding homes elsewhere and it’s had decent demand. It’s been a little surprising that we haven’t had as excess of cream as we would’ve anticipated given how long milk has been. Ted Jacoby III: What about on the powder side? I’ve heard that the plants are not necessarily dumping any milk, but the plants are full enough that they can’t run anything specialty. So, all they’re running is straight up nonfat dry milk, which these days with protein component values in the milk the way they are, 38% protein, but they’re just running ’em flat out to get all that milk processed and dried. Is that a fair way to put it? Josh White: Yeah, I would say so. Ted Jacoby III: Okay. Milk’s getting processed. We’re making a lot of it, but Easter’s now in the rear view mirror. Since our runup, late January, early February, the cheese market seems to have settled into a price somewhere in the $1.60s, the butter market’s been $1.70s, $1.80s, it popped up over $2 and it seems to have faded since. Is it in its sweet spot yet, or where do you think the butter market will go over the next three to four months? Joe Maixner: I think there’s a lot of factors that go into where the butter market’s gonna price over the next few months. Obviously, we’ve got the macro events going on, the conflict in the Middle East, that’s pulled a lot of export opportunity out, as we’ve talked about at length in the past few podcasts. But there’s been a lot of product trading in this 15¢ to 20¢ range that we’ve been in over the past couple of weeks, and it seems that we’ve found a good range where buyers and sellers are happy to move product. There’s probably not much more downside potential at this price. But it’s a very real possibility that we could just stagnate here for the next few months until we see any type of real demand shift and production dies off into the summer. Ted Jacoby III: Are we gonna continue to be exporting butter? Joe Maixner: Yeah, absolutely. We’re still seeing exports move. Obviously we’ve lost some of our largest growth markets with this conflict, at least temporarily. But we’re still exporting to other regions, and all of those markets are growing. Will it be enough to offset the losses? I’m not sure, but we’re still moving product out of the country. Ted Jacoby III: The cheese export numbers have been phenomenal for about the last six months. We’ve been up over 30% year over year, almost to the extent of being a little bit surprising. Are we gonna be able to keep that up, do you think? Or is this market going to peter out a little bit ? Jacob Menge: You gotta suspect that you stop getting the blockbuster export numbers before too long because it has been two months now since we’ve come off of kind of those rock bottom prices that we were at. I think that will certainly take the top off of those export numbers. Cheese in general has probably been one of the quieter of the dairy markets, probably the quietest. It’s been sneaky though. There’s been these moments where it’s been hard to find product. There’s been moments where you can find product and I think it definitely is a tale of exactly what cheese you’re looking for. I don’t think colored cheddar has been particularly hard to come by. Meanwhile, white, for export has been pretty tough. All of that has resulted in this really nice gentle climb higher on cheese prices. We’re starting to see some cracks in the floor, especially internationally. We’re hearing mozz prices starting to get some pushback outta Europe. Those blockbuster export numbers on the cheese side are probably nearing an end. And if not then I think that’s gonna be the only thing that can keep driving the cheese price appreciably higher from where it’s at. If we can keep getting these pretty impressive numbers, sure, I don’t see why we couldn’t keeps stair stepping higher. Ted Jacoby III: Where the export numbers go, the price of cheese goes. Is that a fair way to put it? Jacob Menge: It certainly seems like an export driven market right now. Our opinion kinda long term is that’s U.S. cheese. This last year or so, maybe more 18 months, reflecting back on it, been the coming of age era for a serious export driven cheese price in the U.S. Historically, obviously export have played a factor, but it seems like that’s going to be the dominant force today and in the future. Ted Jacoby III: Yeah, I think I’d have to agree with that. And then there’s nonfat. Josh, this nonfat market, it sure went a lot higher than anybody expected. Even when it started to rally, we thought it could go up into the $1.50s, $1.60s, but I don’t think we expected the $1.90s. Is this market gonna stay here? Where does this market feel like it’s at today? And how does play out from here? Josh White: It’s still a tight market, Ted. Seems like there’s some commitments that are still behind. On the manufacturing level, it seems like demand’s been very strong. Let’s be clear, the West Coast is running a lot of nonfat right now, and it’s not changing the climate. Where we’re really seeing the vacancy in production is in the middle part of the country. It’s pretty well reported now. Everyone’s clueing in on this idea that there’s just been a lot of growth in the protein beverage market and in the UF space, and that seems to have kept a lid on our production growth for nonfat dry milk relative to the milk production growth and the protein growth that we’re experiencing in the milk. So yeah, it still remains pretty strong. There’s still good demand. Yeah, there’s a lot more conversations and we’re having a lot of conversations with customers across all the different industries that consume dairy products about what these higher prices mean. Are they real? Are they here to stay? If you look at the futures curve though, we’re way higher than that current futures price, and it’s an inverted curve, so we’re gonna have to pay a lot of attention to how that plays out, particularly as we get into these heavier milk production months, domestically and in Europe. But to be clear, there’s a lot of milk; that milk’s being processed into a lot of products; but in the U.S. side, we’re not seeing huge nonfat increases. I think across the pond though, they’re making a lot more skim milk powder, and they’re the beneficiaries of this tight market right now. Clearing a lot of that product into the international clients that, historically may have been looking to the U.S. as well. Ted Jacoby III: Do you think that means we’re gonna be export handicapped for the next three to four months that might just weaken the demand side of the equation for U.S. nonfat? Josh White: Yeah. The trade’s not as free as we all hope and expect it to be, and what I mean by that is there’s barriers to entry for bringing, like European product into Mexico. Approved brands across the world that might make it more difficult to exchange one supplier for another. But I think the answer to your question, the longer we maintain this type of premium, the less likely we are to export into some contestable markets. And it’s really tough when you’re talking about managing supply chain over the course of a year to get that right. There’s a real possibility that, we could miss some business that we wished we had later in the year. But, as it stands right now, it’s not like we’re sitting on a lot of extra product to move. Ted Jacoby III: So, when we look to the next, 1, 2, 3 months, things are tight enough. The nonfat market’s still coming from a place of overcommitment and then still trying to work through that. And there’s No reason to think that we’re gonna be trading nonfat in the $1.20s by Memorial Day. Josh White: No reason to think that. I think that we’re putting ourselves in a position where now’s the moment where we can take a little bit of the pressure off the market. We’re starting to see a little bit more seasonal milk in the middle part of the country. Nothing compared to what we saw a year ago going through the dryers, but we are starting to see maybe some signs of some relief. Ted Jacoby III: Proteins is the other market that seems to be shooting for the moon, up there with Artemis II. Are those protein prices gonna stay there or are they gonna come down? Josh White: Pointed question. Not for the second quarter, it sure doesn’t feel like they’re coming down. Every spot load that I see offered trades almost in the air. There still seems to be really good demand despite higher prices. And also despite a lot of customers asking about substitution. The answer to that question is maybe different for the next quarter than it might be for the next year. We’ll have to see. But as it stands right now as it relates to whey proteins, no slowdown in demand. Price strength remains, loads are very expensive. Conversations are less about the willingness to buy product than they are about the credit worthiness to sell that product to the clients because of just how expensive a load of WPC 80 or WPI cost today. We’re also starting to see some momentum in the MPC markets. Shouldn’t be a surprise. MPC 85 prices have been increasing. We’re starting to see customers that have the flexibility to do some substitution between WPCs and MPCs, considering it. More conversations about alternatives within the dairy complex like caseins and caseinate. But then, I have to imagine there’s also conversations happening about substitution outside of the dairy complex for plant proteins and alternative proteins. It’s a challenging market. Certainly a good sign that the consumer, particularly in the U.S. is paying a lot of attention not to just wanting more protein in their diet, but also the quality of the protein that they’re consuming. And it’ll be really interesting over the next year to see that tug of war: the valorization of high-quality, highly digestible dairy proteins, versus cheaper proteins going into certain applications and how the consumer responds to those economies. Ted Jacoby III: What’s the one product in the dairy complex right now that you’re really worried about? Because right now we just went through all the major commodities and there seems to be at least stability in the short term. Which one do you think breaks first in terms of price? What market should we be paying attention to if this dairy complex is gonna start to weaken on us? Jacob Menge: I’m paying most attention to butter right now, because I think the butter price has made these kind of violent moves. Not nonfat, violent, but more like consistently trending lower all last year. And then it’s made a pretty good recovery with that new crop, old crop switch. And then it’s trended lower from there. I think that’s important because that’s gonna have a big impact on that Class III, Class IV spread. And I think that Class III, Class IV spread is gonna ultimately drive some decisions at the fluid level, which is gonna have knock on effects for export markets, not just for butter, right? This is for all of these products. Because of that butter price , I think the math can be swayed one way or the other depending on where that goes. We have these kind of baked in assumptions on, okay, nonfat’s probably not staying at $2 through 2026, okay. We have some baked in assumptions on cheese. I think that means that decision maker is butter. And would anybody be shocked if it went up 50¢? Probably not. Would anybody be shocked if it went down another 10¢ or so? Probably not. I think you certainly would have debates around this, but that changes that Class III, Class IV spread enough that I think that has a lot of knock on effects. Ted Jacoby III: That makes a lot of sense. Josh, what about you? Which market are you paying attention to the most? Josh White: I would just say just the market. I think nonfat’s the obvious answer to that, but our entire dairy markets have been really changed this year by this protein movement. And what I can’t get my head around is the GLP-1 and cheaper GLP-1 catalyst. At what moment does a hundred dollars to fill a gas tank on a sedan start to change what people are willing to spend? That’s the one that I can’t really get my head around because it would be very easy to say, “Look out: these high protein products are here to stay.” The science backs it; people are eating less calories, but better calories. And that absolutely works for dairy proteins. But then on the other side, when you’re forced to make a decision about how you spend your money are you gonna get to a point where it’s choosing whether or not to fill your gas tank or whether or not to buy the powdered isolate. I wonder if we find that threshold at some moment this year. Ted Jacoby III: Yeah, I think that’s a great answer. Which market do you think is affecting the dairy markets the most right now? It’s the gas market. I think that’s fair. Joe, how about you? Joe Maixner: I’m clearly watching butter for obvious reasons. But I echo what Josh is saying. It’s really watching the energy markets because it’s going to affect literally everything over the course of this year. Jake brought up a great point about the Class III, Class IV spread, though. With the strength in nonfat, I hadn’t given a whole lot of thought process to butter’s impact in Class IV because you’re seeing Class IV through the rest of the year and into 27 at a minimum in the mid eighteens level which is a dollar premium to Class III, even with an inverted nonfat market. That’s definitely one to keep an eye on as well. But again, as a whole, just energy, energy’s going to affect everything all the way down to the consumer level. Ted Jacoby III: Yeah, I guess I agree. Gus, what are your thoughts on this market? Gus Jacoby: It’s hard not to talk about energy right now. That’s pretty obvious. Certainly when you’re hauling milk it has a big impact. Those fuel surcharges, hiking up to the degree that they have has made hauling milk quite a bit more expensive, considering the amount of water that’s being hauled and how much more expensive it is.  That is something we can’t control. None of these markets are anything we can control. But when it comes to the dairy markets, I think the skim solids is something that has been very interesting to me. Gus Jacoby: How tight that market gets, the limitation that cheese has in getting fortification solids, are we gonna start turning to powder to fortify, and can cheese plants afford it with the Class III, Class IV spread as we shift, obviously with this protein demand continuing to increase and all the other areas that skin solids are required. I think it’s going to have a ripple effect on our industry that’s gonna take a while for us to get used to as skim continues to, find more and more demand. So, for me, it’s an interesting marketplace and I’ve been paying a lot of attention to that lately. Ted Jacoby III: Sounds good. Awesome. Thanks guys very much. I thought that was a nice summary of what’s going on in our markets right now. We’ll see how the next few months play out. Appreciate the time. Thanks for joining us today, and everybody stay safe out there.

UF opens new Whitney Laboratory

2024 Olympian David Johnston recently announced his transfer from Texas to the University of Florida. The NCAA Champion explained there were 3 big reasons why he chose to leave Austin for Gainesville. One was plain and simple: the money. Johnston acknowledges that he didn't plan to be competing in the NCAA this long and sees why some would call it unfair. However, with the rules being what they are and new NIL opportunities sprouting up, Johnston wanted to go somewhere that could offer him income that could potentially supplement his future as he strives to qualify for the 2028 USA Olympic team, and it just so happened that UF was that place. In this conversation, Johnston is exceedingly honest about the fact that he is doing what is best for his career with this move, not only in the short term but moving toward LA28. In Gainesville, he will be training with arguably the best distance group in the world, swimming alongside Katie Ledecky, Bobby Finke, Ahmed Jaouadi, and Ahmed Hafnaoui, to name a few. He also opens up about dealing with the shoulder injury that sidelined him for the entire 2025-26 NCAA season.

Florida just landed four-star QB Davin Davidson out of Sarasota, and this one feels like a cornerstone commitment. Full scouting breakdown, his own words on why he chose UF, and a look at the offensive line targets that could build a wall in front of him for years to come. Sign up for PrizePicks with code: HMA and get $50 in lineups instantly when you play your first $5+ lineup! https://link.prizepicks.com/LME0/GATORS #FloridaGators #GatorsFootball #SECFootball #CollegeFootball #GatorsBreakdown #GoGators #CFB #FloridaGatorsFootball JOIN Gators Breakdown Plus: https://gatorsbreakdownplus.com Warner Safari Polos: https://warnersafari.com/discount/gatorsbreakdown Gators Breakdown Merch: https://gatorsbreakdown.printful.me Get Florida Gators merch at Fanatics: https://fanatics.93n6tx.net/DVYxja Questions or comments? Send them to gatorsbreakdown@gmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Florida Gators quarterback battle heats up as Aaron Philo and Tramell Jones Jr. vie for the starting job, leaving coaches—and fans—eager for separation as spring practice progresses. Can either QB reach the 2,500-yard benchmark with dynamic weapons like Dallas Wilson and Eric Singleton Jr. at wide receiver? Buster Faulkner's offensive system, paired with impact transfer Harrison Moore at center, promises to shake up the Gators' attack. UF added 5-star offensive line recruit Maxwell Hiller to the 2027 class, providing hope for future teams. It's a good start for the coaching staff. On defense, DJ Coleman's arrival at safety highlights a revamped secondary, and the addition of tight end Lakota Dipri brings surprise playmaking potential. Host Brian Smith and Brandon Olson dissect the Gators' recruiting momentum following Maxwell Hiller's commitment, discuss the critical opening SEC matchup against Auburn, and weigh whether Florida's new-look lineup can deliver an eight-win season. Will improved coaching and roster upgrades fast-track the Gators back into playoff contention? Everydayer Club If you never miss an episode, it's time to make it official. Join the Locked On Everydayer Club and get ad-free audio, access to our members-only Discord, and more — all built for our most loyal fans. Click here to learn more and join the community: https://theportal.supercast.com/ Support us by supporting our sponsors! Mazda Like our players, we're driven by the details. Highlights make the reel. But the work behind them makes it count.
The all-new Mazda CX-5. More to move every side of you. Wayfair Get last-minute hosting essentials, gifts for all your loved ones, and decor to celebrate the holidays for WAY less. Head to https://Wayfair.com right now to shop all things home. Wayfair. Every style. Every home. TurboTax This year you're getting a major upgrade — Intuit TurboTax now has in-person locations nationwide. Visit http://TurboTax.com/local to book your appointment today. Robinhood You're no longer just a spectator. Play by play. You decide. Trade Every Play with Robinhood. Now available across the U.S. Download the Robinhood app now to begin. Futures and cleared swaps trading involves significant risk and is not appropriate for everyone. Event contracts are offered by Robinhood Derivatives, LLC., a registered futures commission merchant and swap firm. Indeed Listeners of this show get a $75 Sponsored Job Credit to help give your job the premium placement it deserves at http://Indeed.com/podcast Gametime Today's episode is brought to you by Gametime. Download the Gametime app, create an account, and use code LOCKEDON for $20 off your first purchase. Terms and conditions apply. FanDuel Today's episode is brought to you by FanDuel. Right now new customers can bet just five dollars and get two-hundred and fifty dollars in bonus bets if your first bet wins. Visit https://FANDUEL.COM to get started — Play Your Game. FANDUEL DISCLAIMER: 21+ in select states. First online real money wager only. Bonus issued as nonwithdrawable free bets that expire in 14 days. Restrictions apply. See terms at sportsbook.fanduel.com. Gambling Problem? Call 1-800-GAMBLER or visit FanDuel.com/RG (CO, IA, MD, MI, NJ, PA, IL, VA, WV), 1-800-NEXT-STEP or text NEXTSTEP to 53342 (AZ), 1-888-789-7777 or visit ccpg.org/chat (CT), 1-800-9-WITH-IT (IN), 1-800-522-4700 (WY, KS) or visit ksgamblinghelp.com (KS), 1-877-770-STOP (LA), 1-877-8-HOPENY or text HOPENY (467369) (NY), TN REDLINE 1-800-889-9789 (TN) Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Hour 1 of the Thursday Bob Rose Show, with the latest on the tenuous ceasefire with Iran, and how leading in AI garners elite recognition for UF among US higher education. Plus, the morning's biggest stories for 4-9-26

Chuck reacts to UF's recent announcement they will not remove seats from the Swamp in the stadium renovation project. Chuck and Heath discuss the latest executive order on college sports from President Trump. David Murray of Gene's Page analyzes Mississippi State spring football so far.See omnystudio.com/listener for privacy information.

Este es el episodio 5 del podcast Minuto cero con Joss Green de @jossgreen, publicado el 2 de abril de 2026. Puedes dejar comentarios de texto y audio en este enlace. Uf, qué día tan pesado. Bueno, estoy terminando de editar 18 audios para la empresa en donde estoy trabajando ahora. Hijo, complicadísimo. Es que todos son de la Semana Santa. Y saben que por no ser religioso, no sabía que la Semana Santa era esta semana. Yo pensé que era la otra. y ahí me tienen editando toda la Holy Week o sea, la Semana Santa con todos los episodios, fíjense se edité Bueno, este es toda la parte de la Biblia de la Semana Santa, pero bueno ya quedé editada y yo estoy fundido y todavía tengo más trabajo que hacer pero bueno, así es la vida de un editor ¡Gracias!

Channing Crowder joins the show to push back on Omar Kelly's claim that Miami's party culture is hurting the Dolphins. Crowder insists that off-field fun has nothing to do with success, emphasizing that “talent wins.” He shares examples from his own college days at UF, where he partied hard yet still earned All-SEC and All-American honors, and highlights other Dolphins players who enjoyed Miami nightlife but still performed at a high level on the field.

Megan Bush Del Pizzo is the vice president of the Tom Bush Family of Dealerships in Jacksonville, Florida. A full-time working mother and a fourth-generation dealer, she has been instrumental to the company's success, leveraging her expertise, passion, and knowledge to drive the business forward every day.  We unpack her journey growing up in the family business, attending UF undergrad and achieving her MBA at UC Boulder, career post college and the decision leading up to working in the family business.  Enjoy!Website: https://www.grit.org/Youtube: https://www.youtube.com/channel/UCNYFCl9ZQw6opYuNsm48euwInstagram: https://www.instagram.com/gritdotorg/?igshid=NzNkNDdiOGI%3DTiktok: https://www.tiktok.com/@grit.orgFacebook: https://www.facebook.com/Gritdotorg/Linkedin: https://www.linkedin.com/company/grit-org

Welcome back to Stadium and Gale as we break down the latest Florida Gators spring football update and take a closer look at the biggest storylines surrounding the program. In this episode, we're joined by Josh Newberg to discuss Florida Gators recruiting and the latest conversation around Jon Sumrall. Finally, we welcome Ben Chase, the Florida Gators' former Director of NIL, to discuss NIL and what changed during his time at the University of Florida. Finally, we welcome former Gators offensive lineman Antonio Riles to talk about this career at UF!We cover:Florida Gators spring football updatesKey takeaways from spring practiceFlorida Gators recruiting news and buzzJosh Newberg's insight on the recruiting trailBen Chase on NIL and changes throughout his tenureWhy did Antonio Riles come to UF and what was his time like making a transition from defensive line to offensive line?If you follow Florida Gators football, Gators recruiting, and the latest Florida football news, this episode is for you.Be sure to like, comment, and subscribe for more Florida Gators news, analysis, and recruiting coverage from Stadium and Gale.

The legendary Robert Vigna of Immolation joins me this week to dissect one of death metal's most enduring legacies. We dig into the band's remarkable longevity, the creative fire that still drives them, and the making of their upcoming album Descent.  Robert reflects on Immolation's early days in the underground, his decades-long creative partnership with Ross Dolan, and what fans can expect from their upcoming tour alongside Deicide, Behemoth and Rotting Christ.   On the Weekly News Rant: I tackle your latest questions and round up the latest singles by Doedsvangr, Moonspell, Dimmu Borgir, Nargaroth and more are rounded up for judgment.   Canadian black metal insurgents Beholder return to the Unsanctioned Filth spotlight—while another UF alumni finds themselves on the receiving end of the Swirly of the Week.   Featured Bands: Immolation - https://immolation.bandcamp.com/   Beholder - https://beholderqc.bandcamp.com/   Ulcerate - https://ulcerate.bandcamp.com/    Support Nick Barker: https://www.gofundme.com/f/nicholas-barker    Visit intothenecrosphere.com for playlists and more. Subscribe for weekly black and death metal interviews, news rants, and reviews. Follow on X, Instagram and Facebook, and check out the Horsemen of the Podcasting Apocalypse: Horrorwolf 666, Iblis Manifestations, Everything Went Black, Necromaniacs and The Sol Nox Podcast.

Dave Caldwell went from scouting Super Bowl rosters to rebuilding the Florida Gators — and he's bringing an NFL front-office playbook to Gainesville. In this exclusive interview, the Gators' GM opens up about the chaotic first 60 days, the pitch that kept UF's core together, working alongside Jon Sumrall, and why he believes Florida is about to compete for championships. #FloridaGators #GatorsFootball #SECFootball #CollegeFootball #GatorsBreakdown #GoGators #CFB #FloridaGatorsFootball JOIN Gators Breakdown Plus: https://gatorsbreakdownplus.com Warner Safari Polos: https://warnersafari.com/discount/gat... Gators Breakdown Merch: https://gatorsbreakdown.printful.me Get Florida Gators merch at Fanatics: https://fanatics.93n6tx.net/DVYxja Questions or comments? Send them to gatorsbreakdown@gmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Bri's bracket looks very good through 2 rounds (only UF and UVA are out) and Fiz wins the Valspar

Gator Nation are you ready for a LIVE Wednesday edition of PodUp with Matthews in the Morning?! Stay Tuned for a full show hosted by Shane Matthews! Our good friend JC is with us today! at 8:30 We will be joined by former UF team Doctor - Dr. Pete Indelicato!

Buster Faulkner's Day 2 spring practice comments gave us the first real clues about Florida's QB battle, and the hints are louder than people think. We also dive into Faulkner's rave review of Vernell Brown III's leadership and what Dallas Wilson's “mental reps” tell us about how UF is handling him this spring. If you want the early blueprint for this offense, this is where it starts. #FloridaGators #GatorsFootball #SECFootball #CollegeFootball #GatorsBreakdown #GoGators #CFB #FloridaGatorsFootball JOIN Gators Breakdown Plus: https://gatorsbreakdownplus.com Warner Safari Polos: https://warnersafari.com/discount/gatorsbreakdown Gators Breakdown Merch: https://gatorsbreakdown.printful.me Get Florida Gators merch at Fanatics: https://fanatics.93n6tx.net/DVYxja Questions or comments? Send them to gatorsbreakdown@gmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Loud and Proud Orlando for the latest on your defending champs! We're diving into the stunning new 2026 Unity Kit honoring Orlando's resilience 10 years after Pulse, recapping preseason scrimmages vs. Louisville, UF, and Gotham FC, any fresh player transfer updates, Luana's return to the Brazil national team, highlights from the She Believes Cup, and the exciting new partnership with WKMG News 6 bringing more coverage to Central Florida fans. Pride news, analysis, and fan vibes—don't miss it!

In this episode of the Green Side Up Podcast, Jason and Jordan sit down with guest Erin Alvarez to recap the first annual Landscape Rodeo at Ancient City Farmstead. They walk through what it took to pull off a brand‑new event—from last‑minute insurance and equipment logistics to course design, sponsors, and volunteers—plus highlights like the truck and trailer / Isuzu box truck course, the articulated wheel loader water challenge, a VIP night with an epic low country boil, and a crawfish race. You'll hear how FFA students, owner‑operators, larger landscape companies, UF, and vendors all came together to compete for custom belt buckles and showcase real‑world skills in the green industry, and why one FFA student's comment on local TV proved the event is a real pipeline for the next generation. The episode closes with Jordan sharing the story behind his wife Sydney's new children's book, "Looking for Bunny Flies," a nature‑themed seek‑and‑find inspired by her late father's bedtime stories. Landscape Rodeo: Action News Connect with Jason and Jordan:

In this Gators Breakdown Plus Member Chat, we discuss John Sumrall's instant success track record and whether Florida's roster needs rebuilding or just recalibration. We compare UF's coaching transition to Auburn and Arkansas, debate realistic year-one expectations in the SEC, and analyze Sumrall's roster-building philosophy versus the transfer portal approach. Join the conversation about what success looks like for the Gators in 2026. #FloridaGators #GatorsFootball #SECFootball #CollegeFootball #GatorsBreakdown #GoGators #CFB #FloridaGatorsFootball JOIN Gators Breakdown Plus: https://gatorsbreakdownplus.com Gators Breakdown Merch: https://gatorsbreakdown.printful.me Get Florida Gators merch at Fanatics: https://fanatics.93n6tx.net/DVYxja Questions or comments? Send them to gatorsbreakdown@gmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Florida Gators face a high-stakes quarterback battle as Aaron Philo and Tramell Jones, Jr. compete for the starting role—can either newcomer handle the SEC's brutal schedule and elevate the Gators' offense under coordinator Buster Faulkner? Philo's deep familiarity with Faulkner's system clashes with Jones's established rapport in Gainesville, creating one of college football's most intriguing competitions. Who will push the ball downfield more effectively without costly turnovers? Brian Smith breaks down each quarterback's strengths, the importance of chemistry, and UF's challenging slate that includes Texas, Auburn, and Georgia. The episode explores the critical impact of decision-making, the need for mobility in high-pressure games, and how the Gators' young roster might rise to the occasion. With head coach John Sumrall under immediate scrutiny and Florida's offensive identity on the line, every snap counts—will Philo or Jones seize the moment and guide the Gators to more wins than expected? Everydayer Club If you never miss an episode, it's time to make it official. Join the Locked On Everydayer Club and get ad-free audio, access to our members-only Discord, and more — all built for our most loyal fans.  Click here to learn more and join the community: https://theportal.supercast.com/ Help us by supporting our sponsors!  5-Hour ENERGY Have your cake & drink it too. Birthday cake-flavor is back, no fork needed. Vanilla-y cakey flavor, caffeinated kick, and no sugar. It's party time. Order Now at https://5-hourENERGY.com or Amazon. Mazda Like our players, we're driven by the details. Because highlights make the reel. What it takes to get there makes it count. There's more to a Mazda. Because there's more to you. Turbo Tax For a limited time, you can have your taxes done by a local TurboTax expert for just $150 — all in, if a TurboTax expert didn't file for you last year. Just file by February 28. Take taxes off your plate and get back to your life.  Visit https://TurboTax.com/local to book your appointment today.  Indeed Listeners of this show get a $75 Sponsored Job Credit to help give your job the premium placement it deserves at http://Indeed.com/podcast FanDuel Use your Profit Boost on an NBA future and get entered for your chance to win a trip to the NBA Finals.  Play your game with FanDuel, the official sports betting partner of the NBA. Visit https://FANDUEL.COM to get started.  FANDUEL DISCLAIMER: 21+ in select states. First online real money wager only. Bonus issued as nonwithdrawable free bets that expire in 14 days. Restrictions apply. See terms at sportsbook.fanduel.com. Gambling Problem? Call 1-800-GAMBLER or visit FanDuel.com/RG (CO, IA, MD, MI, NJ, PA, IL, VA, WV), 1-800-NEXT-STEP or text NEXTSTEP to 53342 (AZ), 1-888-789-7777 or visit ccpg.org/chat (CT), 1-800-9-WITH-IT (IN), 1-800-522-4700 (WY, KS) or visit ksgamblinghelp.com (KS), 1-877-770-STOP (LA), 1-877-8-HOPENY or text HOPENY (467369) (NY), TN REDLINE 1-800-889-9789 (TN) Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

YouTube DescriptionFlorida is staying busy — and we're breaking it all down on Stadium and Gale, the Flagship Florida Gators Podcast, with one of the most plugged-in voices covering the program: Zach Abolverdi (On3 / Gators Online + UF adjunct professor).Tonight's Show:

Head coach of the Florida Gators Jon Sumrall joins Heath Cline on The Chuck Oliver Show to look at how he's building the program for the upcoming season.See omnystudio.com/listener for privacy information.

The Swamp247 Podcast returns to discuss early impressions of Florida's coaching staff after interviewing the majority of UF's newly hired assistants. The hosts, Graham Hall and Zach Goodall, discuss the hiring of coordinators Buster Faulkner and Brad White, the defensive line depth, and the returns of former Gators standouts Phil Trautwein and Bam Hardmon. In the final segment, the hosts discuss how refreshing it was to hear UF's desire to clean up the recent history of special teams mistakes.  Follow Swamp247.com for the best coverage of the Florida Gators! To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Welcome to Stadium and Gale — your go-to show for straight-up, opinionated coverage of Florida Gators sports and the biggest storylines across the sports world.