Podcasts about uht

The next decade of global dairy growth may look very different from the last one. For years, much of the world's additional milk came from pasture-based systems. New Zealand added acres. Production expanded across parts of South America, Australia and Europe. But those regions are not growing the way they once did. Today, the next unit of milk is increasingly coming from grain-fed systems. That shift could put the U.S. in the driver's seat for global dairy markets over the next 5 to 10 years. In this episode of The Milk Check, host Ted Jacoby III and the Jacoby team are joined by Scott Briggs of Bridgecape Commodities. We dive into: Why marginal milk growth is shifting from grass-fed to grain-fed systems What environmental policy and structural inefficiencies mean for European milk production Why China is shifting from building milk supply to creating higher-value dairy products Why the U.S. will need to become a more consistent exporter of butterfat Plus, beef income has helped support dairy farm margins and encouraged producers to breed more cows to beef. What happens if beef prices fall? The cows are ready. The plants are being built. What's next for U.S. dairy? Listen to The Milk Check episode 102: Who Wins the Next Decade of Milk Production? Also available on Amazon Music, Apple Podcasts, Spotify, and YouTube. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check Intro commercial [Text not included.] Ted Jacoby III: Coming up on the Milk Check. Ted Jacoby III: You’ve got the U.S. dairy industry now in a position where even the worst-case scenario continues to be a threat for Europe or the rest of the world from a milk supply standpoint. 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. This week, we are excited to have Scott Briggs from Bridgecape Commodities joining us. Scott lives in Australia and really understands what’s going on with dairy markets on that side of the pond. Scott, thank you so much for joining us. We’re excited to have you. Why don’t we start by having you tell everybody a little bit about yourself? Scott Briggs: Thanks very much for the intro, Ted. I’m Scott Briggs, Bridgecape Commodities, based down in Melbourne, Australia and work with a number of Asian and Oceanic consumers to try and understand global dairy markets and try and help them risk manage. Thanks very much for the opportunity to be a part of the podcast. Ted Jacoby III: Scott, thanks for joining us. We’re really excited to have you. We’re gonna have a little bit of a debate: How do U.S. dairy production costs compare to those in New Zealand, Europe, and China today? Do we think the U.S. is building a lasting competitive advantage? And what does that mean for the global dairy market over the next five years? Scott, I’ll start with you. You’re based down under. Do you think the U.S. Is developing a competitive advantage, or do you think New Zealand will continue to be in the driver’s seat? Scott Briggs: It’s a very big topic Ted, but I think the short answer is that yeah, the U.S. is really in a great position to drive global dairy markets over the next 5 to 10 years. One of the major things that’s changed probably since about 2015, we’ve been in a transition period where the marginal milk growth is not coming from a grass-fed system anymore, it’s coming from a grain-fed system. Between 2000 when a lot of global dairy markets started to deregulate and we had falling trade controls and those sorts of things, quotas in the EU eventually coming off, between 2000 and 2015, the marginal milk growth was really coming from a grass-fed system, be it New Zealand growing the number of acres that it planted or the number of acres that it farmed. Places like Uruguay or southern Brazil or Argentina growing quite strongly and other parts of Europe and Australia as well. So that was the driver of the growth, and that’s why we saw that volatility in global dairy markets driving back towards a grass-fed cost of production. But since then, those places have stopped growing and really the next unit of growth or the next liter of growth comes from grains and ultimately that does mean that the U.S. is in a great position to respond to the milk production needs of the world. At the end of the day, you’ve got the greatest exportable surplus of grains and you’ve got a fantastic platform to grow from. That’s the 10,000-foot view of why the U.S. is in the box seat. Ted Jacoby III: You mentioned that even New Zealand is starting to go towards a grain-based system. Could you tell me a little bit more about that? Scott Briggs: I would say that’s pretty incipient, Ted, but there’s certainly steps that are being taken in New Zealand that seem to mirror what Australia’s been doing for probably the last five to 10 years. You have a marginal cost of production that is grain-fed and it’s being led by the U.S. At the moment, if we looked at the margins in the U.S. for a dairy farmer, they’re pretty good given your beef situation. But if you were to remove that beef situation or that beef revenue, you’re probably at a pretty low income over feed cost. But that’s still a highly profitable milk price for a grass-fed system. And a lot of the fixed costs are already being paid off, be it the farmer’s labor the equipment on the farm all of those overheads, they’re already being paid off by a pasture fed system. So, there’s a huge marginal return for that extra liter of milk that comes out of a pasture fed system. If you look at the steps that have occurred in Australia and that are probably starting to come to New Zealand, it is a lot more shared housing in wetter areas, feed pads, dry feed pads. It's certainly not moving to the barn fed system that the States has got. More multiple calvers, if you like, to flatten out that milk curve. A lot more maize silage production, which just stores that little bit better and gives you more dry matter per acre as well. It’s these kind of marginal steps which have occurred a lot in Australia or even in some of our more grass-fed areas, and that are starting to occur in New Zealand. And some of the incentives that are being given, market-wise, in New Zealand to produce that shoulder milk or that additional milk are starting to respond with additional investment on farm. Ted Jacoby III: So, is maybe another way to put it that core pasture-based part of New Zealand dairy farming continues to be very profitable, but any marginal increase in milk production that would come from New Zealand, the cost of that marginal increase is probably the same or more likely probably less than the same marginal increase in milk production in the U.S.? Scott Briggs: Look, I would say that the marginal cost of production out of the States is pretty good. If you think that you’ve already got all the infrastructure paid for and it’s really just an additional growth there. But I think it’s more so the profit margins that sit in a pasture-fed system in New Zealand allow for that investment to try and get that little bit of extra milk as well. So, I wouldn’t say either or are better placed. It’s just that we do have a lot of low-hanging fruit in Oceania, if you like, to start moving into that kind of system. Ted Jacoby III: That makes sense. That makes sense. Mike Brown (2): One thing I think about New Zealand and why the system is the way it has been historically has been your cost of concentrates or grains hasn’t always been as competitive. You lead world price in a lot of cases, and your location makes you very competitive. Your dairymen have more room to pay some of those higher costs for that marginal production. So my question is the strong world price has a fair amount to do, obviously , with everybody’s growth, but in your case when you look at that difference in marginal cost versus that pasture based cost, are you more sensitive to that marginal change in price than maybe some other markets just simply because your feed costs are higher? Scott Briggs: Let’s have a look at world milk prices at the moment. The U.S. at $17 a counterweight, if you like, $16.50, $17 a counterweight. That’s low on your range. On the New Zealand numbers, that’s coming out at a $9.50 dollars per kilo in New Zealand dollars, which is a historically pretty high milk price. So, they do have that ability to just bring in PKE exports. One of the major sources of additional feed or additional milk growth in New Zealand is this palm kernel expeller which comes off of the palm kernel crushing. It’s kinda like soybean meal, if you like that they bring in from Indonesia and other palm kernel or palm crushing countries. Fonterra had placed limits on that for a long period of time because it was affecting the fat composition of the milk. Once they removed those limits, PKE imports went up 20% or 30% almost in one or two years. The last two seasons, New Zealand milk growth has been about 4% or 5% this year, and probably 2% or 3% the year before, so 6 or 7%. Nearly a third to a half of that has come from the additional energy that’s coming in the PKE. So it’s having a huge marginal impact on their growth, and it’s coming at a pretty low cost ’cause it’s a low-cost feed source. So, I think, Mike, going back to your question, they have that ability to grow because there’s such a lot of low-hanging fruit between that grass-fed cost of production, which is already paying for their farm, and the milk price that they’re getting paid, which is actually a marginal cost of production out of the U.S. Mike Brown (2): What kind of world fat price might change their incentive on PKE? We’re seeing a little bit of that here because it’s very expensive here, and people look at their marginal return. It isn’t, of course, near what it was when fat was $2.50. Do you think, depending where that world market settles, will that change the incentive to use PKE? ‘Cause in our case, it’s fat production is the real gain that you get compared to other alternative rations we feed. Scott Briggs: I think it’s seen more as just a bulk source of feed and source of energy- to get the cow up early in the season, Mike, and peak it as high as possible, and then to keep going on the shoulder. It’s a milk solids game rather than a tweak the fat percentage game. At $9.50 they’ll be feeding it. Mike Brown (2): Yes. Scott Briggs: $9.50 a kilo of milk solids they’ll be feeding it. Mike Brown (2): Oh, yes. Yeah. I would be feeding it here, too. Yeah. At that price for sure. Yeah. Ted Jacoby III: My thoughts immediately go to Europe. The U.S. is well-positioned for growth. New Zealand is building off a very profitable base, which insulates them and puts them in a very good position of at least maintaining their position in the global market. Where does that put Europe? Scott Briggs: Europe is an interesting situation where realistically I think that they’re gonna struggle for the main drivers of additional milk production. They seem to be struggling to add any additional land at a reasonable cost, whether it be to the feed base or to the dairy base. That’s obviously being driven by environmental policy, which is very different in Europe than it is say in the U.S. or even Latin America. So I think that they’re gonna struggle at that policy level to be able to keep driving forward. The other thing that does sit within Europe is that we’re only 10 years removed from quota coming off, and so we’re still in that process of losing milk production where we should in the more marginal areas, or from the smaller farms, or from the more marginal land, and trying to drive it into places like Germany or the Netherlands. And so whenever you’ve got a core base of pretty uneconomic sticky milk, it takes a fairly heavy price response to drive change in those farms. So down at the lowish milk prices that we’ve got globally at the moment and I say, I’m happy to debate that point. I think we’re at pretty low milk prices on the range since the end of COVID, particularly with the low feed prices. Where we are at the bottom of the price range, you’re gonna still struggle to get some of these European guys out given the subsidies that they’ve got. But that also means you’re not driving efficiency back into the system. So it feels to me like Europe’s gonna really struggle to meet the global needs and be a quick mover like the States has been. Probably the call-out on that one to me would be Russia. They’ve got probably huge settings if they wanted Russia and the Stans to really grow into dairy production. But it’s not gonna be something that’s being done for the rest of the world. I think it’s gonna be getting done for their part of the world and for China. Ted Jacoby III: Speaking of Eastern Europe, do you think Poland still has a lot of room to grow as well? Scott Briggs: I wouldn’t know the specific micro settings of Poland. It does seem like they are growing pretty well. If you look at the investments that are going into some of the Stans, eventually Ukraine and some of the other parts of the former Eastern Bloc, if you like, it does seem like there’s a lot of investment in Belarus still. It does seem like there’s a lot of investment going in there to help feed parts of the world that longer-term probably aren’t gonna be getting fed by the U.S. Ted Jacoby III: That makes sense to me. With all these different factors, what about China? China’s in a pretty interesting spot from a milk production standpoint. They really increased their milk production three or four years ago, and then more or less stabilized it. Where is their cost of production and where does China go from here? Scott Briggs: Probably the first point to make is that we’ve all learned not to bet against China on dairy production in the last four or five years on milk production in particular. That’s been an incredible rise. And I think the second thing is that lesson to me is then, don’t bet against them and what they might be able to do with the quality of the product, and the investments that they’re making in manufacturing capacity now. There’s a huge push from China to value add, particularly on the protein side, and to then try and drive that down in sales into Southeast Asia and other parts of the world. They’ve obviously got a huge domestic market, but when it comes to starting to grow into things like processed cheese or fat exports or even micellar casein exports and MPC exports, that’s where I think that their next push is gonna be, is trying to move out anything that they don’t need domestically. So it’s not just gonna be bulk whole milk powder, which has been the story of the last two or three years. The structural issue that they’ve got is that their population versus their arable land is just huge. That’s a long-term limiter, if you like, for how much you can push into exports. Ultimately, as their productivity grows and their incomes grow, they’ll be consuming more dairy themselves. The steps that we’ve seen the last four or five years were really about shoring up domestic milk capability so that they weren’t a victim of world markets, and then now they’re trying to value add that milk. They’ve learned the lesson that you don’t grow milk but not grow factories, and they’ve learned the lesson that you don’t grow demand without growing milk. The policy now is, let’s do step changes as productivity rises to drive income rises. I think that they’re gonna be putting a push on certain functional products into Asia But I don’t think that they’re necessarily in a place to be the driver of global milk production because ultimately their cost of production, going back to where you started, Ted, is higher, and it’s structurally higher because of the fact that they just don’t have enough arable land for the population that they’ve got. Ted Jacoby III: But with China doing that and really trying to expand into value add and even trying to export, I gotta believe that’s causing Fonterra and the other New Zealand exporters to really shift their export strategy. What’s happening there? Scott Briggs: When you look at Fonterra, their stated strategy is to basically be a skim protein and fat company. They have recognized that the days of whole milk powder are limited. China went through a period where they went from 500,000 tons of imports pre-COVID to 800,000, and now they’re back down to 500,000 again. They’ve really gone through that boom and during that period, Fonterra’s basically said, “We need to move out of whole milk powder and move back into being a skim and fat company.” And when I say a skim and fat company, a skim protein and fat company. And so, we have seen them push 50 to 70,000 tons more skim into Southeast Asia. But what they’re now starting to do is to value add that skim, similar to what the U.S. is doing: putting on more ultrafiltration in front of dryers, ’cause that’s the highest marginal investment that you can do. Starting to do more MPCs, starting to do more value add on the fat side, as well. There’s been some huge investments in UHT cream which are gonna be going ahead or have already gone ahead and are being launched for this year, which draws fat away from butter and AMF. Overall, their stated strategy is to be a nutrition and food service company. Nutrition: protein-heavy products. Food service: fat-heavy products. And so they’re moving away from that whole milk powder. I think that the next stage for them is to try and drive those two sorts of products into Southeast Asia. Because China itself is already quite a big market for those sorts of products and is probably screaming out for, “How do we not use WPC and WPI?” ‘Cause that’s the highest priced protein in the world right now. So how do we move away from that? I think they’re also trying to help Southeast Asia grow protein as a category. Ted Jacoby III: But based on what you said of China’s strategy, it almost sounds like it means China and New Zealand are going head-to-head in that market in Southeast Asia. Scott Briggs: Yeah. Yeah. I think- And- And look, that’s a 5 to 10-year view. We’re already seeing traditional Fonterra markets or New Zealand markets, Open Country Dairy’s obviously nearly 20% of the market down there now, as well, and are making their own steps towards value-adding fat. So that’s always one to keep in mind. We’re certainly seeing a competition of powder flows and functional product flows from China, including fat, laminated fat, pastry butter, those sorts of things, coming into Southeast Asian markets that were traditionally New Zealand-dominated markets. Diego Carvallo: Going back to China’s milk production, a lot of rumors about a disease in the northwest of China hand, foot, and mouth. Very little information. We have several customers that have asked about it. Without going down the rabbit hole, is there any update in that regards? Scott Briggs: Super important if it were to be a big story. I think that the likelihood of it being a massive story is low at the moment from what I’ve seen at least. The key thing to watch for me in China is always the spot milk price. They’ve got a fantastic not that it’s particularly visible, but they do have a huge trade of liquid milk market between different zones and between companies in specific zones. It’s a little bit like your plus/minus to the Class III. So that spot milk price to me is always the one which tells you: are they having any problems? And it does seem to me like the containment strategy was quite effective early on. Lock down the zones, stop the movement of the cattle. So yeah, it doesn’t look like it, but, it’s a bit of a black box. Diego Carvallo: So, we don’t expect a long-term impact to their production as of right now? Scott Briggs: Not at this stage, but that could change tomorrow. Ted Jacoby III: Everybody, we will be right back after these messages. Diego Carvallo: I’m Diego Carballo with T.C. Jacoby & Co.. T.C. Jacoby & Co. specializes in international dairy markets. For new customers that haven’t done business with Jacoby, I would tell them that we can provide them with many of the powders, dairy products that they consume, not only with the physical product, but we can also help them mitigate their risk. We know dairy. We know the main players. We know the main providers for the whole value chain. We are one of the strongest players in the U.S. market because we have contact all the way from the farmer moving the liquid milk all the way to the end users that buy the end products. I am Diego Carballo with T.C. Jacoby & Co., and we bring dairy to the world. Ted Jacoby III: Josh, I’m gonna put you on the spot. Is the U.S. gonna continue to increase our exports? And if so, who do we increase those exports at the expense of? How is that gonna play out? Josh White: Yes. We’re going to absolutely continue to increase our exports. The most obvious area is where there’s gonna be a need, and that’s fat, at the moment. It’s pretty well-noted that we’ve invested heavily in cheese production, boy, if those new cheese process facilities are running at the moment, they’re happy to have a co-product in whey proteins. Things are looking pretty good at the moment. As a result of that, we’re assuming that anybody who can produce cheese or process cheese is trying to process just as much as they possibly can. As a result of that, it seems pretty eminent that the U.S. will continue to have available cheese for the global consumer. Now we’ll take a look at the protein side. One of the expected results of this protein movement in the U.S., and now again, I wanna clarify this movement because I think there’s a lot of chatter about GLP-1 being the main driver, and I would almost view that as just a catalyst and a reason why the U.S. market might be leading in protein consumption. ‘Cause if you look around the world, this is a health and wellness trend that is not exclusive to the United States, not exclusive to Europe. It’s happening everywhere. We receive inquiries from all over the world, including import regions, for protein. Given the limitation on whey protein availability, one would assume that we’re gonna see quite a migration to milk proteins, and Scott did a great job of alluding to that earlier. We’re finding different ways of concentrating protein and delivering it to the consumer. The result of that, fat’s going to come along with it. I’ve listened to Gus, Mike and the team talk fairly openly about the incredible improvements in components over the past several years from the U.S. dairymen. Scott alluded to component growth in other parts of the world as well. We’re going to have surplus fat, and there’s going to be extra fat beyond what the U.S. consumer can take in, and as a result of that, we’re going to be hungry to capture market share in the global market. Now, you ask, “At whose expense?” And that’s a loaded question in some ways because I think there’s two things going on. I also think fat consumption globally is increasing, maybe not at the rate protein is and maybe not as popular right now, but if you look, ever since the early 2000s when we made this paradigm shift in the U.S. to moving away from the old food pyramid model and moving into this clean label, healthy consumable products, fat no longer was the enemy, and it seems like ever since that happened, the world has also agreed, and we’ve continued to see more clean label dairy fat being consumed per capita globally. So, two things will happen. One is the U.S., we’re in position to grow our milk production more quickly than anywhere else in the world. We have the infrastructure, currently, we have the economics to do that, and we might outpace that fat consumption growth globally. Which means then, yes, we will have to capture some market share. And from who? It, it’s either going to be Europe or Oceania, and I think that’s a seasonal thing. I don’t know that I would point to either single market as being the loser in that, other than that the dairy support and economic situation and the outlook for dairy growth in Europe seems to have more headwinds than the rest of the world. One would assume that they’re a bit more vulnerable, right now, to the U.S. capturing market share. Ted Jacoby III: Joe, what about fat? Joe Maixner: Josh summed it up pretty clearly. We’re going to have to continue to be a net exporter of fat. We’re gonna continue to add fat into our system with all of these high protein demand and these components that just continue to creep higher and higher. We’re not going to consume everything that we can supply. We will have to be a net exporter of fat moving forward until either the supply structurally shifts or we find a different way to utilize it. I agree with Josh and Scott that it’s going to be seasonal dependent on whose expense it comes at because I think that our fat market, our butter market specifically, is going the direction that cheese has gone over the past 15 years, where it becomes almost a cyclical market. We’ll be really competitive, we’ll get a lot of exports on the books, we’ll clean up our inventories, and then our pricing will spike, we will not be competitive on exports for a while, which will develop this surplus of domestic inventory and force us to depress pricing again and go back into the export markets. Josh White: We have a U.S. bias obviously, as we’re looking at the world. The one limitation to U.S. capturing fat market share is the reputation of U.S. fat being quite a bit different. Our commodity butter is an 80% salted butter. Our packaging is different. The visual appearance of our product is different. The flavor profile of our product is a bit different. Up until now, the opportunity for us to capture market share has happened largely in the processing sector as an ingredient to make something else. As of late, we’re starting to realize a little bit more of a win in, say, food service applications in developing markets and other things. From your perspective, how close is the U.S. to penetrating into the food service or retail business in import regions for butterfat? Scott Briggs: Yeah. It’s a good question. I think there’s two parts to that answer. The first is that you break down trade barriers slowly, but it happens. It’s been happening since the start of trade, right?  You know, I do think that there’s the ability to continue educating the consumer to get them comfortable with the product, the appearance of the product. I think I said that to Joe once: U.S. butter, it’s not terrible. It’s a great tagline. But I’m not a marketing guy. It will continue to gain acceptance, I think, Josh. I think the second thing to recognize is that with Fonterra, so New Zealand, trying to put so much fat into food service applications, I think for the point of educating, as you say, what does that mean in Asia and China? It’s not necessarily just butter. UHT cream is just this massive category which keeps on growing in Asia. Asia’s not this singular thing. Like they’re all sub-markets. But as a generalization, bakery is huge through a lot of Southeast Asia China itself. If you travel there, it’s cakes, it’s pastries, it’s a hell of a lot of really nice product. It’s seen as a luxury good if you like and through the supermarkets and convenience stores and everything like that. That’s a huge sector which needs a more functional application. There’s a lot of growth in there. That’s actually leaving behind ingredient markets for U.S. fat, whether that be in Australia or whether that be into Southeast Asia or the Middle East. So that is actually to me, probably the lowest hanging fruit, and it’s what you’ve already seen. So it’s not like you need to necessarily change the spec immediately to go for these applications. It can be just as easily going for what’s been left behind by New Zealand. Just one point that I’d make about whose market share is the U.S. gonna take on certain products? The European milk growth in late last year really does mask the fact that we probably still need U.S. butterfat exports to balance the world market. If you were to take the 100,000 excess tons that Europe made in the second half of last year out of the market, say that was unsustainable milk growth for a period of time, once we eat through that stock, we’ve taken a lot of the U.S. growth, if you like. We’ve absorbed a lot of that growth in what you’ve made, and we needed it. So I do think that we’re going through a process of still eating through those European stocks overall, and that glut that we had, which was driven by two years of fantastically high milk prices. But once we get through that, the global consumer is buying $5,000 butter, and they’re buying $3,000 skim. And that is a price level that’s comfortable in a lot of the world. Mideast is obviously going through a few lumps right now, so we may have some problems on demand in the next six months. But once we get through that and, hopefully the conflict there is over and they return to some kind of growth, we do get to a position where we probably need U.S. fat in the world market. Mike, you made the comment about how well the U.S. farmer is now not feeding for fat, and it does seem like some of that fat component growth at least is slowing. Do you see responsiveness to fat prices significantly, and how can that change the U.S. fat balance of being a reliable or necessary exporter? Mike Brown (2): As far as producer decisions, I’ve had some conversations, particularly with cheese plants, who are seeing some changes and talking with their producers. And some are making some adjustment to ration changing sources, and what those sources are finding is what we’re seeing in the milk supply, protein remains relatively strong and still grows. Fat has slowed down a bit, and most of it is PKE. That seems to be the change. Talking with producers, I had a good conversation, actually, last fall with a very high producing Jersey herd who said that if fat gets below about $1.70, it doesn’t really make sense for him to feed PKE anymore because he isn’t getting enough return from it. I think there’s probably some doing that. Is it broad? I think when the U.S. cows are milking so well, they’re reluctant to make a lot of ration changes that might slow things down. But we’re seeing somewhat on the margin. Will it solve the problem? No, because it’s genetics. It’s the genomics, our selection for fat. There’s so much variability in fat genetics within cattle, particularly Holsteins, that they’ve been able to make huge progress, and of course that’s permanent. So I expect that fat will continue to stay high. So, will we see some moderate fluctuations from time to time? Sure. That market will, I think, have some effect, particularly since they’ve gotten so high. Will our trend change? No. We’ll continue to improve in fat and in protein with time just because genetic selection in the U.S., particularly with sexed semen and genomics, has just gotten so intense that I don’t see that changing. The rate of gain will slow because the base population is higher versus the sires that are being used, but that will continue. We may slow down. We’re not gonna turn around and go the other way. Ted Jacoby III: Awesome. Thanks, Mike. Jacob Menge: I was gonna stir the pot a bit and almost take the other side by saying I have a degree in economics, so I succumb to liking to pretend that free trade is how everything works in the world. And it doesn’t. And I think we’re pretty clearly going down this path of almost a bifurcated world of trade relationships. And I really think it would be a mistake to ignore that moving forward, especially with Russia potentially being able to supply China in the future. We’re almost taking for granted that everyone is gonna buy from the most efficient producer in the world, and we’re really going into this kind of tumultuous geopolitical landscape that it feels like we’re probably ignoring. I don’t think that changes the fact that the U.S. is still gonna have to export. We’re producing more than we’re gonna consume. We’re not gonna let the product rot. We’re probably not gonna shut down all these nice facilities we just built. But it does make me question what price we are going to be getting when we go to export the products. What happens to the basis on those export sales? There’s a big geopolitical issue when it comes to a lot of the analysis we’ve just been doing. Scott Briggs: How much of the cake is baked? How much growth are we guaranteed to see on U.S. milk supply in the next two to three years, and cheese supply, just as a function of these investments that have already been made? How much of the world trade has already bifurcated? China’s getting it from New Zealand. Okay, that could break. I could see that breaking. I could see the Middle East possibly breaking, like you’re already seeing Iran getting certain product from Belarus or you already seen China get part of it. So there could be massive breakages in there, you’re right. The challenge is if we were to stop trading between Russia, the ‘Stans, and China, if that became one zone and we all became the other zone, like the two biggest linkages are the Middle East and New Zealand, and you probably do flood the market if you were to stop that. Who would get hurt in that scenario? It’s probably Europe. It’s Gonna be a race to the bottom to try and kill some of the highest cost milk production. Yeah, how much of the cake is baked? Ted Jacoby III: I would say it is pretty baked. But I think of it more in terms of between the current trends we’re seeing and how sticky we suspect they are from a breeding-to-beef standpoint, specifically cattle supply, beef cattle supply, and being able to continue to supply the beef market with beef, I think we’re gonna continue to see some really good returns to dairy farmers breeding to beef, which means they are going to resist and be pretty resistant even when the milk price is low to reducing the number of cows in the U.S. That’s number one. That puts in a really hard floor. In addition to that, those dairy farmers, especially the really big ones, are making really good money when you add the beef income on top of the milk income, and they’re looking to continue to expand as a result. So, in terms of the capacity that’s already added, they’re gonna fill it up. In terms of the additional capacity, which, let’s just put it this way: Over the last two to three years, we’ve had a lot of new capacity. Over the next couple of years, we will continue to have additional capacity added, but at a lower rate than what we just saw, but it’s all gonna get filled up. I don’t think we’re gonna have a problem over the next three to five years filling the capacity that we build because I think that the income situation for the dairy farmer in the U.S., it’s just in a really good spot. Even if you take, what’s our worst-case scenario from a milk revenue standpoint? Whey protein prices collapse. We produce so much milk that butter prices stay low, nonfat prices stay low, cheese prices stay low. All that means is we’re just gonna be that much more competitive in the global market, and I think our overproduction is probably gonna hurt Europe more than it’s actually gonna hurt the U.S. Josh White: I’ll just maybe add to it that, the most obvious way that the U.S. has invested is to add a lot of cheese processing capacity over the past few years, massive investments. People are well aware of it. But the aggregate of all of the incremental expansions and all of that has been really significant as well. It feels almost imminent right now that we were already investing in dairy growth before the beef on farm income reached a level that it’s at today, and it just doesn’t feel like that’s going to change any time in the near future. And as a result of that, it only maintains or accelerates that desire to make more milk. We were having conversations 24 months ago about how would we have the heifers to grow the herd? How would we do this? We found a way to grow the herd. The component growth outperformed expectations, and it’s only been more consistently profitable because the revenue stream’s been spread across more things. So we’re gonna have milk, and if we’re gonna have milk, we’re going to figure out a way to process that milk. And so far, there must have been some really good foresight to do that and build all of this cheese processing capacity to absorb it up till now, and we’ve got a little runway left to continue to fill them up. But there’s conversations at every major place about how do we extend our put-through and extend our yield by shipping more condensed skim, by processing more UF milk products, by… I can go on and on. I don’t know if it’s exactly what you were asking, but are we done in investing in our ability to process more milk? I don’t believe so. The next move had to have already been thought about and has to be under construction. We’re years out from the one after that. I think there’s plenty that are thinking about the next move. Mike Brown (2): It’s kinda like the beef has created this amazing revenue stream for dairy producers in the U.S., and our use of sexed semen and beef selection has just improved that. Same with whey proteins and plant profitability. With these very high whey protein isolate and whey protein concentrate prices, even at a 70-cent whey market, your margins on your whey proteins are very high, which gives those plants a little more room to grow. But I think the other part is: we’ve always talked about growth in cheese, the milk proteins are growing, too, and as whey protein prices get higher, manufacturers and product developers are figuring out ways to use lower-priced dairy protein alternatives, and that market’s gonna grow as well. How much milk do we have left to dry into whey? How much milk are we gonna have left to dry into powder if those markets continue to grow? We don’t think they’re done yet. We think that growth is there. Will these prices stay where they are forever? Probably not, but the demand seems to be continuing to grow. Part of it isn’t will we grow our plants, it’s also what will we be making in those plants? Are we gonna be making more focus on other protein products than just cheese? Ted Jacoby III: I think one of the most ironic things about milk production in the U.S. right now is the fact that the biggest danger, the thing that would hurt the dairy farmer the most right now, is actually not milk cost. It’s beef price. What would happen if the beef price collapses to the point where breeding the beef is no longer profitable? We’re going to double the amount of dairy heifers we start producing. You know how that plays out? That plays out by, right now the number of lactations out of a cow has gone from two to three to four, which is decreasing the rate of increase of the components in the milk because you’re turning over a smaller percentage of your herd every year. All you’re gonna do is speed that up. So maybe our milk production plateaus or even drops a little bit, but the components in the milk increase will speed up as a result. You’ve got the U.S. dairy industry now in a position where even the worst-case scenario continues to be a threat for Europe or the rest of the world from a milk supply standpoint. Mike Brown (2): We look at the percentage of milk in the U.S. that is now produced by these extremely efficient, very well-managed, very well-leveraged herds, and so our susceptibility is less. It’s kinda like we’re going through a heat wave right now, Scott, and everybody says, “What’s that gonna do to milk?” A whole lot less than it used to because of the controlled environments of our modern barns. We’ve done a lot and kinda like I think in a lot of industries, we’ve had some good profitability, people have made investments for the long term. And when you make big investments for the long term, you don’t usually turn around. You’re committed to being in the business. I think the biggest thing for us, in my mind, is for years we’ve been looking at the whey and dry milk markets, exports are a huge part of those sales. Cheese is growing, and we’ve reached a point with cheese where those export sales are becoming more and more important, and so how do we sustain them over time? What do we need to do? I think a good example, Joe’s been working a lot with our opportunities in butter over the last few years and working with folks that we work with and what do I need to make to take best advantage of those export markets? We’ll continue to do that as well. We’re just thinking a lot more world demand than just, “I need to make a 40-pound block of cheddar and who will buy it?” We’re trying to think a little harder than that now. Scott Briggs: Mike, you touched on if we’d had the milk production growth that we’ve had in the last two years 10 years ago, we would’ve wiped out certain pieces of milk production around the world. The market would not have absorbed that level of additional product. Now, we certainly had a period in October, November, December last year, where things got uneconomic in certain part of the world, and we didn’t last. Because ultimately, the demand shone through and, having listened to the podcast, protein demand and that protein story is a huge part of that in the States. That, to me, is a trend that’s really only beginning around a lot of the other parts of the world. It can go underestimated from your side of the world. You guys are the vanguard in that. You’re the leaders in it. You’ve got the category. China’s got a great category in this area and is making some huge investments in it. But, we’ve just seen here in Australia and in Southeast Asia some massive investments from European companies into cottage cheese, into ready-to-drink categories with the principal idea of exporting them to Asia. And, that growth model into developing markets is always put a high price product in there that’s branded from a developed market, and then grow the category with the local champion. You get an imported product, it looks sexy and it looks great, and it’s like a luxury product, and then you grow the category by producing a lower price point product to try and then get the local population really going for it. And so that’s just started. The other thing that’s really hot in different parts of Asia is, funnily enough, processed cheese for food service. It’s a really quickly growing category. It’s a category that gets a lot of interest. We’ve spent a lot of time on the point of does the U.S. have a competitive advantage for supply, in this kind of changing world. I think one of the biggest pieces of competitive advantage that the States has is its ability to grow an export pathway. It’s a mindset; it’s a trade infrastructure, as well, with government relations and everything like that allows you to grow into world markets in a way that probably a lot of other places don’t have. If we’ve got a growing demand, and I made this point before, we might see a few lumps here, mainly because of the Middle East, right? The Middle East looks a little bit overbought, looks a little bit quiet. Southeast Asia’s having a few little hiccups with changes in Indonesia and some of their currency devaluation, like these sort of short-term issues. But longer term, it’s very comfortable for a Southeast Asian consumer buying $2,800 to $3,200 skim and $5,000 butter. These are price points that work now, which never worked before, that’s the growth price point now. I do think that we’re going to have a situation where the world market is gonna be the next engine for some of the growth in protein demand and fat demand as well. Tristan Suellentrop: Scott, being based in Australia, I’d be interested to hear your perspective on the potential super El Niño that was confirmed this week. How does that factor into your outlook for dairy production in Oceania over the next year or two? And how concerned should producers in Australia and New Zealand be if it develops as forecasted? Scott Briggs: So it’s a very detailed topic. The El Niño indicator that everybody looks at is the Southern Oscillation Index, which is screaming El Niño at the moment. The reality is that what impacts Australia and New Zealand is not just the El Niño. It can be a major impact, but we’ve also had years where it has had no impact, and probably even at a similar level of El Niño indicator. And the reason for that is the El Niño obviously talks about what’s happening out in between South America and Asia, so that pressure, but our weather system, particularly in our dairy regions, is just as impacted by how much moisture is exiting Antarctica and moving north, into the southern parts of Australia, which are our heavy dairy regions, and also into New Zealand. The other weather system that impacts our dairy production during spring and our moisture levels is how much tropical cyclone activity is actually exiting the Pacific Islands and moving down into the North Island of New Zealand, which really doesn’t have a lot to do with El Niño either. The key point is that, right now El Niño, yeah, it’s a real phenomenon, but it’s not the only thing that’s gonna impact Oceania. when you look back at the history, which we have, some years it’s a really important thing, and other years you can have a fantastic spring in what seems to be an El Niño year. The other point that I’d make is that we have fantastic moisture right now. We’re getting huge rainfalls through Australia particularly, but also in New Zealand, which are really recharging things over winter. Economics would also mean that we’ve all got a fair bit of silage buffered away from the last 12 months of good weather. So I don’t think, at this stage, we’re seeing anything that’s like a huge impact on Oceanic dairy, but it’s very early. The thing that we’re all gonna need to watch out for is how much does it rain, particularly in New Zealand in December. New Zealand in December, January, that’s really when we have to start looking at what might happen. Ted Jacoby III: Cool. All right. Scott, this was a fantastic discussion. Thank you so much for joining us. Really appreciate your insight and your expertise in what’s going on the other side of the pond. Thank you.  Thank you. Lockhart, thank you very much. Cheers, guys. Next time on The Milk Check. Will Loux: The U.S. exports as we go forward here over the next few years is at a crossroad. Do we swing back to balancing to milk fat, which would mean we’re probably short of protein? Or do we start balancing to protein, which means we’re gonna need to find homes for a heck of a lot more cheese and butter. Ted Jacoby III: Join us and our special guest, Will Loux from the U.S. Dairy Export Council as we discuss the future of U.S. dairy exports. Ending commercial: The best part of my job is working directly with cheesemakers and helping their businesses run better because they make wonderful, great products. Anything we can do to make them more successful not only helps them, but helps Jacoby. We look at how milk flows through their plant, what their real cost of products are, so when they’re making marketing decisions, making new investments, particularly on whey processing, they have a benchmark to use to determine what opportunities they have and what the returns would be. Whey has become so valuable with these high-protein markets. There’s added value that they can get by just condensing it, and maybe moving further down the supply chain in the longer term, making products themselves. My role is to help them cost that so they have a better understanding of what the opportunities can be. Longer term, we expect the whey protein market to remain very valuable. For one part of the supply chain to be successful, everyone has to be, and part of my role is trying to help people be as competitive as they can possibly be. My superpower is practical application of data and analysis. I believe firmly that Jacoby’s success is because we help our suppliers and our buyers be successful. I’m Mike Brown, and I love working for T.C. Jacoby & Co. because I get to help people make their businesses more successful.

The 'horny' vibes are still strong in the air, as Jordan has been filming himself running topless in the park and can't seem to stop talking about wanting to go skinny dipping. The boys also nearly come to blows regarding an extremely questionable opinion regarding UHT milk, but quickly make up when they discover their latest 'doppelgängers'.If you want to get involved you can email us, and for more Sexted fun sign up to our free VIG&Diva newsletter. You can follow us and DM on Instagram and TikTok, and watch the latest episode every Tuesday and Friday on YouTube.Help I Sexted My Boss is presented by William Hanson and Jordan North. It is an Audio Always production.Download SAILY in your app store and use the Sexted code HOLIDAYEXPERT at checkout to get an exclusive 15% off your first purchase! For further details go to https://saily.com/holidayexpert Hosted on Acast. See acast.com/privacy for more information.

No episódio de hoje do BB Cast Agro, Luciane Seraphim, Assessora de Agronegócios do Banco do Brasil em Campo Mourão (PR), analisa o cenário da bovinocultura de leite. O mercado mostra sinais de acomodação nos preços ao produtor, enquanto os custos seguem exigindo atenção redobrada na gestão da atividade. Além disso, o comportamento dos derivados lácteos e o déficit da balança comercial permanecem no radar dos pecuaristas.Destaques do episódio: 

En este episodio de Vida Digital conversamos con Bruno Basile, líder de comunicación de Tetra Pak Centroamérica y el Caribe, sobre una pregunta que casi nunca nos hacemos: ¿cómo es posible que la leche, un jugo o cualquier alimento llegue seguro a una comunidad donde no hay una nevera cerca?La respuesta está en el envasado aséptico, una tecnología que combina el procesamiento del alimento con un envase de varias capas para conservarlo por meses, sin refrigeración y sin conservantes. Bruno nos explica de forma sencilla qué hace cada capa: el cartón que aporta rigidez y proviene de fuentes renovables, la finísima capa de aluminio que bloquea la luz y el oxígeno, y el polietileno que protege de la humedad y sella el líquido por dentro."El envasado aséptico de Tetra Pak es una solución diseñada precisamente para garantizar la vida útil del alimento y, sobre todo, que no tenga esa necesidad de refrigeración durante el almacenamiento." - Bruno BasileTambién desmontamos dos mitos muy comunes en redes sociales: que un alimento de larga vida está lleno de conservantes, y que pierde sus nutrientes al pasar por el proceso de calor. Hablamos del proceso UHT, de cómo se logra llenar y sellar el envase sin que entre una sola bacteria, y de un dato que mucha gente desconoce: Tetra Pak no solo fabrica envases, también provee la maquinaria de procesamiento, con soluciones end to end probadas durante más de 70 años."El concepto del envase nace de una época en la que se necesitaba trasladar la leche a las zonas más remotas y devastadas posterior a la Segunda Guerra Mundial en Europa." - Bruno BasileEl tema llega a propósito de la Lechetón 20-30, organizada por el Club Activo 20-30, que este año busca recolectar 25,000 litros de leche para familias en situación de vulnerabilidad. Por eso las donaciones se piden en envases de Tetra Pak: la tecnología permite llevar alimentos seguros a comarcas y zonas de difícil acceso donde mantener una cadena de frío constante es casi imposible, además de reducir el desperdicio de alimentos y bajar los costos de logística y energía."La tecnología sirve como un habilitador, va más allá de un envase. Lo que busca es proteger los nutrientes y que ese alimento llegue a las personas que más lo necesitan." - Bruno BasileCerramos con el reciclaje y la economía circular: por qué un envase con cartón, plástico y aluminio sí se puede reciclar, el papel de la certificación FSC y de la iniciativa Tu Papel Cuenta, con estaciones de reciclaje en Panamá y la región.Una conversación para ver con otros ojos algo que tenemos todos los días en la cocina.Invitado: Bruno Basile, Tetra Pak Centroamérica y el CaribeConducción: Alex Neuman, @VidaDigitalGracias a Radio Ancón por abrirnos sus micrófonos cada semana.

Michelle Watt talks to Andrew Johns, Fonterra General Manager of Operations for the lower South Island, about how the new UHT plant is tracking in Edendale, and New Zealand Dairy being in high demand around the world. See omnystudio.com/listener for privacy information.

Émission du 20 Mai 2026, 2 ans et 1 semaine après les débuts de la grande révolte de 2024. Où l'on revient en textes et documentaires sur l'histoire de la Kanaky depuis les débuts de son peuplement jusqu'aux mouvements indépendantistes de la fin du XXe siècle et la révolte de 2024.- Destructions et répression, un media-mix et un bilan de la révolte de 2024 - 3000 ans d'histoire Kanak, le temps long d'une histoire orale - La colonisation française, le bagne calédonien, le vol des terres et la progressive structuration d'une société ségréguée et profondément raciste- Le « boom » du Nickel (1968-72), une bonne aubaine pour planter du Blanc sur Grande-terre, - Le « réveil kanak » des années 70 - Années 80 : Une décennie d'insurrection et de répression - Des accords de Matignon à ceux de Nouméa, papiers signés en présence du 1er ministre - 3 Référendums, 1 dégel du corps électoral et une révolte immense- 3 membres du CCAT déportés et emprisonnés en métropole en 2024 témoignent. - Nouméa, géographie urbaine - Une jeunesse kanak, un entretien avec Jean-Yves Weimo SOURCES et DOCUMENTS - Décoloniser Kanaky-Nouvelle-Calédonie » de Benoît Trépied, éditions Anacharsis, 2025- Plusieurs extraits documentaires ont été repris du film "un caillou dans la chaussure" de Mehdi Lallaoui sorti en Avril 2026- D'autres extraits documentaires sont issus de la série "le combat ne doit pas cesser". 5 émissions radio sur les luttes des années 80 en Kanaky reprise et remontée par nos bons camarades de Minuit Décousu - Plusieurs JT et reportages d'époque - Un extrait du film « l'ordre et la morale » de Mathieu Kassowitz, 2011MUSIQUESFrance Sauvage – Parle toi de nousChants kanaks : cérémonies et berceuses, enregistrés par Jean-Michel Beaudet et Lionel Weirihttps://archives.crem-cnrs.fr/archives/collections/CNRSMH_E_1990_014_004/Raymonde - Bois De BordureHne je lu So ri Rawa - Chant de femmes chœur (canaque mixte) Chant De Guerre - Folklore : Nouvelle-Calédonie  Label Musée De L'homme / Année 1931https://gallica.bnf.fr/ark:/12148/bpt6k128602g#Veli ganguc -Voix Des Rivages Et Des Montagnes Or Or - J'ai Répondu À Ma Question À Ta PlaceKhotin - Beautiful You - Water Soaked In ForeverOneohtrix Point Never - The Whether ChannelKaneka nodeak - Gossanah iaaiet aussi MF-Doom, UHT, Trentmoller, Laurent Garnier...

No guest this week. Just me in my kitchen. My interview laptop is still broken, so instead of talking to someone else, I'm talking to you. In this episode, I share the meal I make all the time but have never written down. It's not on my sites. There's no official recipe. It's just something I do when I want a treat of a dinner and don't feel like overthinking it. It's a pan-fried chuck eye steak on a bed of garlicky salad, and the salad gets tossed with the steak juices right from the pan. That's basically the whole trick. It's simple, really good, and exactly the kind of thing I make for just me or for me and Marty. I also talk a bit about the random kitchen wisdom that sticks with you, like how my grandmother always kept canned milk around, what I realized about shelf-stable milk when I was living in Belgium, and why UHT or evaporated milk just works better for me right now. It's a very me-centered episode. A little rambling, a little practical, and all about making dinner in a way that fits real life. Links:This is not the exact salad I make, but it's sort of close. I actually put red wine vinegar and a bit of olive oil in a bowl, use a rasp (micro plane) to grate in a clove of garlic, whisk, add spring mix, toss, taste, add more vinegar or more oil or more spring mix, toss, add coarse kosher salt, toss, taste. This is how I cook chuck eye steaks, sort of. I don't put butter in the skillet. Instead, I put grapeseed oil on the steaks themselves. I also try to season the steaks with kosher salt and a good sprinkle of garlic powder at least an hour before cooking them. If it's less than an hour, I skip the garlic powder because it won't have time to hydrate and tends to burn. Other recipes I mentioned:Classic Potato SoupChicken Salad Sandwiches COOKforTWO.us And if you're a member, check out the upcoming live events here. Email Me! CookTheStory@gmail.com Subscribe to the Podcast Join the FROTD Facebook Group, the COOKforTWO Facebook Group, and here's COOKtheSTORY on Facebook and on TikTok and Instagram Websites: CookTheStory.com and TheCookful.comChristine's Newsletter

Podcast - LAS NOTICIAS CON CALLE DE 11 DE JULIO DE 2025 - JGo dice que no a impuesto al sol - - Sal pa fuera por operativo de ICE en lugar de cannabis - NYT - Gobernadora dice que ella donaría a la defensa de Don Miguel, pero ¿por qué no lo indulta en todo caso? ⁃ Residencia de Bad Bunny comienza hoy, esta noche Amanda Serrano pelea en Netflix y mañana en Dazn pelea Subriel Matías, Berlanga y Shakur Stenvenson ⁃ Por el techo la Junta con el contrato de New Fortress para el combustible - El Vocero ⁃ Mandan a hacer de nuevo el proceso de contrato de energía temporera - El Vocero ⁃ Buscan 600 maestros para inicio de clases - El Vocero ⁃ Crearán secretaría del veterano - El Vocero ⁃ Viene aumento a la leche fresca según ORIL y la leche UHT también - WUNO ⁃ Posible pena de muerte en caso de joven de 18 que mató a jovencita en carjacking - Primera Hora ⁃ Oficialmente son solo tres candidatos para la alcaldía de Gurabo - Primera Hora ⁃ SE venden mucho menos carros que antes - Primera Hora ⁃ JGo dice que no al impuesto al sol - Metro ⁃ Va a declararse culpable la pirómana que quemó restaurantes y hotel de Cabo Rojo - El Vocero ⁃ Más empleados federales son sacados del gobierno y van al desempleo tras decisión del Supremo federal - El Vocero ⁃ Metropistas dona 13 patrullas para respuesta en carreteras - El Nuevo Día ⁃ Phoenix fund tiene detenida la remodelación De la Torre de oración que ahora iba a convertirse en vivienda - El Nuevo Día ⁃ Golpe a la educación - El Nuevo Día ⁃ Bitcoins llegan a 113 mil billetes - CNBC ⁃ Trump vuelve a amenazar a Canadá con impuestos de 35% - Bloomberg ⁃ La primaria asquerosa republicana de Texas, desde infidelidad hasta la Biblia - Axios ⁃ Cogieron a sujeto que buscaban desde 1983 y lo metieron preso en Bayamón - El Nuevo Día

Le lait est un aliment fragile, sensible à l'oxydation, à la température… et à la lumière. C'est pour cela que les bouteilles de lait sont presque toujours opaques, qu'elles soient en plastique blanc ou en carton. Derrière ce choix, il ne s'agit pas d'un simple argument marketing, mais d'une décision fondée sur la science de la conservation.La lumière, et en particulier les rayons ultraviolets (UV), dégrade certains nutriments présents dans le lait. L'un des plus vulnérables est la riboflavine (vitamine B2), essentielle au métabolisme cellulaire. Sous l'effet des UV, cette vitamine se détériore rapidement, ce qui peut entraîner une perte de qualité nutritionnelle. Mais ce n'est pas tout : la lumière déclenche également des réactions chimiques entre les protéines du lait et les acides gras. Résultat ? L'apparition d'un goût désagréable, dit « goût de lumière », souvent décrit comme rance ou métallique.Pour éviter cela, les industriels conditionnent le lait dans des bouteilles opaques ou en brique cartonnée, qui agissent comme des barrières à la lumière. C'est particulièrement crucial pour le lait frais ou le lait UHT non ouvert, qui peut rester des semaines en rayon. Les bouteilles transparentes, comme celles en verre clair, sont donc évitées : non seulement elles laissent passer les UV, mais elles sont lourdes, fragiles et peu pratiques pour le transport ou la réfrigération.Les emballages blancs ou gris ont aussi d'autres avantages. Les bouteilles blanches en PEHD (polyéthylène haute densité) sont recyclables et perçues par le consommateur comme plus hygiéniques, notamment parce que le blanc évoque la pureté et la fraîcheur. Les modèles plus récents en PET opaque gris permettent de supprimer l'opercule aluminium, tout en garantissant une bonne protection contre la lumière. Toutefois, leur recyclage pose encore quelques défis techniques, car le PET opaque est plus complexe à traiter en centre de tri.Et qu'en est-il des briques en carton ? Elles contiennent une fine couche d'aluminium, elle aussi conçue pour bloquer la lumière et préserver le lait. Leur recyclage est plus difficile, mais des progrès sont en cours pour développer des alternatives plus écologiques.En résumé, si le lait est vendu dans des bouteilles non transparentes, c'est avant tout pour préserver sa qualité nutritionnelle, son goût et sa durée de conservation. Ce choix répond à des critères scientifiques et pratiques, bien plus qu'à une simple question d'esthétique ou de tradition. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

O portal “Milkpoint” divulgou um balanço do comportamento de mercado dos principais produtos lácteos ao longo da segunda quinzena de abril. O leite spot bem como o UHT tiveram recuos.

GLASGOW: Stuart is recording his new stand-up special "Horse" at Blackfriars on Sunday 27th April. Tickets here: ⁠⁠⁠https://wegottickets.com/SomeLaughPodcast⁠⁠This week the boays discuss feeling uncomfortable in certain environments, Stu invents a functional website for events, and there's A LOT of chat about food - including Paesano, Spam, UHT milk & Steve reveals why as a kid he was banned from eating Babybel. Plus, there's chat of Monty Python, the McDonald's “I'm Lovin' It” Jingle and Robbie Williams' questionable lyrics. Sign up to our Patreon for extra episodes and bonus content including access to all our live shows here:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.patreon.com/somelaugh⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Marc is going on his first UK & Ireland tour in the summer of 2025 (now with added shows in Glasgow & Bristol) Tickets are on sale here now:⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠https://tour.marcjenningscomedy.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠You can watch Stu, Marc & Steve's stand-up specials on the Some Laugh YouTube channel here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://youtube.com/playlist?list=PLM6lKn8dnMK5bOtlX-3XlCpZSf-B_qweQ&si=JjKknRTZvvza5l55⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Stand-Up Tickets:Marc: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/MarcJenko⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Stu: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/StuartMcP⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Steve: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/stephenbuchanan⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠You can follow Some Laugh on ⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠ - and please remember to leave a 5 star review!

Assim como na semana anterior, as negociações do leite UHT no atacado continuaram ocorrendo em menor intensidade, devido a manutenção dos reajustes positivos nas cotações da categoria ao longo desta semana. Dessa forma, os compradores seguiram cautelosos em suas compras. Em São Paulo, o preço médio fechou em R$4,52/litro - alta de R$0,09/litro em relação à semana anterior.

Dziś mam dla Was odcinek solowy, który nagrałem posiłkując się informacjami,, jakie przekazał mi Selgros24.W tym odcinku usłyszycie o tym co w roku 2024 kupowaliśmy online do naszych biur. Nie jest chyba zaskoczeniem, że dość sporo produktów na cele biznesowe kupujemy w Internecie, więc warto się przyjrzeć co to takiego jest, zarówno z perspektywy ilości, jak i wartości zakupów.I tak oto dane te zostały zanalizowane. Zapraszam!  Kluczowe punkty z nagrania:Zakupy do biura w 2024 roku zdominowały mleko UHT, małe butelki wody oraz ręczniki papierowe, co pokazuje, jak ważne są podstawowe produkty codziennego użytku.Kawy ziarniste, mimo że są bardziej luksusowym produktem, znalazły się wysoko zarówno pod względem ilościowym, jak i wartościowym w zakupach online do biura.Coraz większą popularnością cieszą się napoje roślinne, które zaczynają konkurować z tradycyjnymi produktami mlecznymi w biurach.  Linki:Porozmawiaj o tym odcinku ze sztuczną inteligencją - https://bbs-bez-tajemnic.onpodcastai.com/episodes/316JQkHX8EE/chat  ****************************  Partnerem podcastu BSS bez tajemnic jest Selgros24.pl - https://selgros24.pl/pl/   ****************************  Nazywam się Wiktor Doktór i na co dzień prowadzę Klub Pro Progressio https://klub.proprogressio.pl/pl – to społeczność wielu firm prywatnych i organizacji sektora publicznego, którym zależy na rozwoju relacji biznesowych w modelu B2B. W podcaście BSS bez tajemnic poza odcinkami solowymi, zamieszczam rozmowy z ekspertami i specjalistami z różnych dziedzin przedsiębiorczości.Zapraszam na moje media społecznościowe i do bezpośredniego kontaktu:YouTube - https://www.youtube.com/@wiktordoktorFacebook - https://www.facebook.com/wiktor.doktorLinkedIn - https://www.linkedin.com/in/wiktordoktor/Moja strona internetowa - https://wiktordoktor.pl/Możesz też do mnie napisać. Mój adres email to - kontakt(@)wiktordoktor.pl  ****************************Patronami Podcastu “BSS bez tajemnic” są:Marzena Sawicka https://www.linkedin.com/in/marzena-sawicka-a9644a23/Przemysław Sławiński https://www.linkedin.com/in/przemys%C5%82aw-s%C5%82awi%C5%84ski-155a4426/Damian Ruciński - https://www.linkedin.com/in/damian-rucinski/Szymon Kryczka https://www.linkedin.com/in/szymonkryczka/Grzegorz Ludwin https://www.linkedin.com/in/gludwin/Adam Furmańczuk https://www.linkedin.com/in/adam-agilino/Wspaniali ludzie, dzięki którym pojawiają się kolejne odcinki tego podcastu. Dołącz do grona Patronów podcastu na:Patronite - https://patronite.pl/wiktordoktorPatreon - https://www.patreon.com/wiktordoktorBuy me a coffee - https://www.buymeacoffee.com/wiktordoktorZrzutka.pl - https://zrzutka.pl/j8kvarBecome a supporter of this podcast: https://www.spreaker.com/podcast/bss-bez-tajemnic--4069078/support.

Apesar da postura mais retraída do varejo, a indústria manteve a tendência de alta nos preços do leite UHT na primeira semana de fevereiro. Com preços elevados, torna-se naturalmente mais desafiador negociar grandes volumes, mas as marcas consultadas relatam que o giro de vendas tem se mantido em um nível razoável. Em São Paulo, o preço médio fechou em R$4,40/litro - alta de 0,07 centavos/litro em relação à semana anterior.

O portal “Milkpoint” fez um levantamento das principais categorias de lácteos e seus preços de comercialização durante a primeira quinzena de janeiro. As compras do leite UHT ganharam ritmo. O mesmo movimento foi observado para o leite em pó industrial.

The #24 Cigar of the Year for 2024 is the Saga Golden Age Yamasá by De Los Reyes Cigars. Saga is a brand owned and produced by the Reyes family in the Dominican Republic. The Reyes family launched the Saga brand in 2015, and one of the first brands was a Dominican puro known as the Saga Golden Age. The Reyes family has nearly 170 years of experience in all aspects of cigar making. They built their reputation as tobacco growers and tobacco brokers in the Dominican Republic, so it made sense to go to market with a Dominican puro. Now, the Reyes family takes the next step with the Golden Age by introducing the Golden Age to Yamasá. Full Details: https://wp.me/p6h1n1-uhT

The #24 Cigar of the Year for 2024 is the Saga Golden Age Yamasá by De Los Reyes Cigars. Saga is a brand owned and produced by the Reyes family in the Dominican Republic. The Reyes family launched the Saga brand in 2015, and one of the first brands was a Dominican puro known as the Saga Golden Age. The Reyes family has nearly 170 years of experience in all aspects of cigar making. They built their reputation as tobacco growers and tobacco brokers in the Dominican Republic, so it made sense to go to market with a Dominican puro. Now, the Reyes family takes the next step with the Golden Age by introducing the Golden Age to Yamasá. Full Details: https://wp.me/p6h1n1-uhT

Os preços no mercado de leite e derivados registraram desaceleração nas últimas semanas em função da maior oferta de leite neste momento de safra. O leite UHT apresentou um recuo mais acentuado no mercado atacadista, com vendas mais fracas nas últimas semanas de novembro prejudicando a sustentação de preços. Nesta época é natural o movimento de queda nos preços de leite e seus derivados. Ainda que os sistemas de produção mais confinados estejam crescendo e ganhando participação no mercado brasileiro, a sazonalidade na oferta nacional ainda é marcante. Além disso, as importações de derivados lácteos seguem elevadas, aumentando a disponibilidade interna e pressionando preços.

Quins mètodes de conservació existeixen? Què és la ultracongelació? Què és millor tractaments amb fred o calor? Existeixen diferents mètodes de conservació d'aliments, des de la ultracongelació fins al tractament UHT. Descobrim què implica cada tècnica, quins avantatges tenen el fred i la calor per preservar els aliments i analitzem quin mètode és millor per mantenir la qualitat i la seguretat alimentària a llarg termini. podcast recorded with enacast.com

Segundo dados da MilkPoint Mercado, na primeira semana de novembro, as negociações entre a indústria de lácteos e os varejistas permaneceram travadas. No caso do leite UHT, as indústrias mostraram maior resistência em reduzir preços, com algumas marcas dispostas a fechar negócios apenas a valores mais altos. No entanto, o volume vendido ficou abaixo do esperado para o início do mês. Em São Paulo, o preço médio da semana voltou a apresentar variação positiva, com alta de 7 centavos, fechando em R$4,21/litro.

Os varejistas têm adotado uma postura de maior retração nas compras de lácteos, adquirindo somente o volume mínimo necessário e pressionando por preços menores. Nesse cenário, o preço médio do leite UHT vendido para São Paulo apresentou nova redução, com vendas ainda em pequenos volumes. Em São Paulo, o preço médio recuou 13 centavos por litro na última semana, fechando em R$4,73/litro, na média da 1ª semana de outubro.

Fonterra's chief financial officer debuts on The Country to look at the latest Global Dairy Trade auction results, which dropped 0.4% across the board, with whole milk powder down 2.5% and skim milk powder up 4.5%. He also talks about why the co-op is investing in a new UHT plant in Southland.    See omnystudio.com/listener for privacy information.

Fonterra is set to invest $150 million to build a new plant at its Edendale site in Southland to meet growing demand from Asia. The plant will produce UHT cream - a product that expected to experience growing demand over the next decade. Fonterra CEO Miles Hurrell says this venture will open up at least 70 new jobs in the area. "We've got a strong pipeline of people coming through right across the country." LISTEN ABOVESee omnystudio.com/listener for privacy information.

Fonterra is set to invest $150 million to build a new plant at its Edendale site in Southland to meet growing demand from Asia. The plant will produce UHT cream - a product that expected to experience growing demand over the next decade. Fonterra CEO Miles Hurrell says this venture will open up at least 70 new jobs in the area. "We've got a strong pipeline of people coming through right across the country." LISTEN ABOVESee omnystudio.com/listener for privacy information.

A tendência de alta nos preços do leite UHT se intensificou, com grande parte das marcas registrando aumentos significativos. Nesse contexto, os compradores adotaram uma postura mais cautelosa, resultando em negociações mais difíceis entre a indústria e o varejo para o fechamento de grandes volumes. Em São Paulo, o preço médio da semana fechou em R$4,47/litro, na média da 3ª semana de agosto.

Navigating Food Safety Challenges: Bruce Ferree's 40-Year Career in Food ScienceBruce Ferree, a food safety consultant, unpacks the world of food safety and quality management. Bruce's career spans over four decades, encompassing meats, poultry, dairy, and aseptic processing roles. He's a distinguished member of the Institute of Food Technologists and a former US Marine and cancer survivor. Bruce shares valuable insights from his vast experience in the food industry, the evolution of food safety culture, and the significance of consistency, continuous improvement, and prevention.In this episode, you'll hear about:The key changes in the culture of food safety and quality over Bruce's careerThe importance of CCP (Consistency, Continuous Improvement, and Prevention)Military discipline transferred to food scienceHow surviving cancer influenced Bruce's perspective on life and workSome key strategies that professional organizations like IFT can adopt to effectively convey scientific information to consumersJump to:(05:03) Workers who take ownership of quality and safety.(07:14) Integration of quality teams for efficient collaboration.(12:39) Challenges in food safety mirror cancer survival.(17:09) Diverse food scientists unite in global organization.(19:13) Pesticides, heavy metals and public awareness.(25:00) Featured artist and song(25:57) This episode's MantraFeatured Artist and Song:QUEMA by NASTY CATLinks mentioned in this episode:Institute of Food TechnologistsBang the Drum All Day by Todd Rundgren, music was chosen by Bruce Ferree.Connect with the showAQUALABZachary Cartwright, PhD

This week: Sophie Winkleman tells us why she's fighting to ban smartphones for children (01:01), Svitlana Morenets details how Ukraine plans to revive its birthrate (05:52), Candida Crewe laments the blight that is UHT milk (12:41), and Ysenda Maxtone Graham mourns the loss of the St John's Voices choir (22:43). 

This week: Sophie Winkleman tells us why she's fighting to ban smartphones for children (01:01), Svitlana Morenets details how Ukraine plans to revive its birthrate (05:52), Candida Crewe laments the blight that is UHT milk (12:41), and Ysenda Maxtone Graham mourns the loss of the St John's Voices choir (22:43).

REDIFFUSIONDes cosmonautes russes de la Station spatiale internationale (ISS) viennent d'avoir un curieux échange avec la Terre. Ils effectuaient une sortie, pour installer un radiateur à l'extérieur de la station, quand ils ont reçu un étonnant message dans leurs écouteurs.Ce n'était pas un ingénieur de la NASA qui leur parlait...mais un chauffeur de taxi argentin ! Et c'est ainsi que des astronautes à des centaines de kilomètres de notre planète se sont vus demander la confirmation d'une adresse à Buenos Aires. Un journaliste argentin, assistant à la retransmission de la sortie, s'en est aussitôt aperçu.Pour bref qu'il ait été, puisqu'il n'a pas duré plus de trois secondes, le message avait de quoi surprendre ses auditeurs. Mais comment une telle erreur a-t-elle pu se produire ?Si les cosmonautes de la Station spatiale internationale ont pu recevoir cet étrange message, c'est pour une raison simple. Pour communiquer avec la Terre, en effet, ils utilisent, une fois par mois, une bande de fréquence UHT (ultra haute fréquence).Or, il se trouve que les chauffeurs de taxi de Buenos Aires utilisent la même. Le partage de cette bande de fréquence par des cosmonautes et un chauffeur de taxi a été facilité, dans ce cas, par le survol de l'Argentine par l'ISS.Par ailleurs, lors des sorties des astronautes, les communications avec le sol sont assurées par de simples transmissions radio, dans lesquelles il est facile de s'immiscer, si l'on peut dire.De telles interférences sont cependant très rares. Et, selon les spécialistes, elles ne mettraient pas les cosmonautes en danger. Si même elles les empêchaient d'établir un contact avec la NASA, ils interrompraient la sortie, et appliqueraient les consignes prévues en ce cas, jusqu'à la reprise de la communication.Par ailleurs, rien de confidentiel n'étant dévoilé lors de ces sorties, aucun secret ne risque d'être divulgué. En revanche, certaines conversations plus sensibles passent par une bande de fréquence sécurisée, sur laquelle les messages échangés sont codés. Aucun chauffeur de taxi, fût-il argentin, ne pourrait donc s'y inviter ! Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

REDIFFUSION Des cosmonautes russes de la Station spatiale internationale (ISS) viennent d'avoir un curieux échange avec la Terre. Ils effectuaient une sortie, pour installer un radiateur à l'extérieur de la station, quand ils ont reçu un étonnant message dans leurs écouteurs. Ce n'était pas un ingénieur de la NASA qui leur parlait...mais un chauffeur de taxi argentin ! Et c'est ainsi que des astronautes à des centaines de kilomètres de notre planète se sont vus demander la confirmation d'une adresse à Buenos Aires. Un journaliste argentin, assistant à la retransmission de la sortie, s'en est aussitôt aperçu. Pour bref qu'il ait été, puisqu'il n'a pas duré plus de trois secondes, le message avait de quoi surprendre ses auditeurs. Mais comment une telle erreur a-t-elle pu se produire ? Si les cosmonautes de la Station spatiale internationale ont pu recevoir cet étrange message, c'est pour une raison simple. Pour communiquer avec la Terre, en effet, ils utilisent, une fois par mois, une bande de fréquence UHT (ultra haute fréquence). Or, il se trouve que les chauffeurs de taxi de Buenos Aires utilisent la même. Le partage de cette bande de fréquence par des cosmonautes et un chauffeur de taxi a été facilité, dans ce cas, par le survol de l'Argentine par l'ISS. Par ailleurs, lors des sorties des astronautes, les communications avec le sol sont assurées par de simples transmissions radio, dans lesquelles il est facile de s'immiscer, si l'on peut dire. De telles interférences sont cependant très rares. Et, selon les spécialistes, elles ne mettraient pas les cosmonautes en danger. Si même elles les empêchaient d'établir un contact avec la NASA, ils interrompraient la sortie, et appliqueraient les consignes prévues en ce cas, jusqu'à la reprise de la communication. Par ailleurs, rien de confidentiel n'étant dévoilé lors de ces sorties, aucun secret ne risque d'être divulgué. En revanche, certaines conversations plus sensibles passent par une bande de fréquence sécurisée, sur laquelle les messages échangés sont codés. Aucun chauffeur de taxi, fût-il argentin, ne pourrait donc s'y inviter ! Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Laurel Simmons and Katherine Nelson-Riley in this year-end episode of The REITE Club podcast as they unravel the crucial trends and insights that every real estate investor should have on their radar.   With their trademark friendliness and expertise, they dissect the impact of underutilized housing tax (UHT) and shed light on alternative investment avenues, international opportunities, and maximizing property value. Delve into episodes featuring industry experts and gain valuable insights on navigating market uncertainties, raising capital, and staying ahead in the ever-evolving real estate landscape. This episode isn't just about information – it's a guide, a compass, and a friend in your real estate journey. Whether you're a seasoned investor or just finding your footing, this podcast is a goldmine of knowledge that can keep you compliant and ahead of the curve in the dynamic world of real estate investing. Tune in and take your investment game to new heights! In this episode, you'll be able to: Discover the latest real estate investing trends for maximizing profits. Uncover the potential implications of underutilized housing tax for your investments. Explore alternative types of real estate investing to diversify your portfolio. Gain insights into real estate investment opportunities in Alberta's thriving market. Learn effective multifamily investing strategies for long-term success. Here are the episodes you can give a listen to: UHT 222 | Mar 17th |Daniel DiManno | Laurel & Katherine | Underused Housing Tax - Serious Implications for Real Estate Investors https://thereiteclub.com/en/podcasts/underused-housing-tax-serious-implications-real-estate-investors-ep-222Alternate types of REInvesting  246 | Sept 1 | Darvin Zurfluh & Steve Blasiak | Laurel & Katherine | From Fun to Fortune: Investing in Campgrounds & Glamping https://thereiteclub.com/en/podcasts/fun-fortune-investing-campgrounds-glamping 255 | Nov 3 | Martin Mei | Laurel & Katherine | (Part 1) From Duplexes to Self Storage: Unlocking a Path to Success https://thereiteclub.com/en/podcasts/duplexes-self-storage-unlocking-path-success 256 | Nov 10 | Martin Mei | Laurel & Katherine | (Part 2) Maximizing Returns in the Self-Storage Sector https://thereiteclub.com/en/podcasts/maximizing-returns-self-storage-sectorInvesting in Alberta 225 | April 7th | James Knull | Laurel & Katherine | Secrets to Real Estate Investing in Edmonton, Calgary & Vancouver https://thereiteclub.com/en/podcasts/secrets-real-estate-investing-edmonton-calgary-and-vancouver-ep-225 227 | April 21st | Svetlana Pessotski | Laurel & Katherine | Discover the Affordable, High-Growth Market of Calgary Real Estate https://thereiteclub.com/en/podcasts/discovering-affordable-high-growth-market-calgary-real-estate-ep-227 242 | Aug 04 | Natasha Phipps | Laurel & Katherine | Understanding Private REITs and Building Wealth https://thereiteclub.com/en/podcasts/understanding-private-reits-and-building-wealth Outside of Canada 221 | Mar 10th | Andrew Choubeta | KNR & Victoria | Is Africa the New Real Estate Frontier? https://thereiteclub.com/en/podcasts/africa-new-real-estate-frontier-ep-221 232 | May 26th | Glen Sutherland | Laurel & Katherine | Mastering U.S Real Estate: Challenges & Opportunities https://thereiteclub.com/en/podcasts/mastering-us-real-estate-challenges-opportunities-ep-232 Multi-Family 224 | Mar 31st | Seth Ferguson | Laurel & Katherine | Taking the Fear Out of Multi Family Investing https://thereiteclub.com/en/podcasts/taking-fear-out-multi-family-investing-ep-224 247 | Sept 8 | Mark Baltazar | Laurel & Katherine | (Part 1) From Peaks to Plateaus: Exploring the Ontario Multifamily Market https://thereiteclub.com/en/podcasts/peaks-plateaus-exploring-ontario-multifamily-market 248 | Sept 15 | Mark Baltazar | Laurel & Katherine | (Part 2) Supercharge Your Real Estate Ventures with Multi Family https://thereiteclub.

In the spirit of all things spooky, it seemed like an appropriate time to talk about the spookiest tax of all... the income tax to your estate!  So many of my clients focus on probate fees - but fail to consider the "big" tax... the income tax liability.Check out this mini-episode for an update on my visits to the College of Law, a reminder about repayment of your CEBA loan, and a brief discussion of the tax rules on death.UPDATE:  In this episode, I reminded listeners about the UHT filing deadline - after release of the episode, on October 31, 2023, the federal government announced an extension to the filing deadline for UHT returns for the 2022 calendar year to April 30, 2024.

This is the 50th episode of my podcast!! YAY!!!Happy to have fellow tax chick, Anna Malazhavaya of Advotax Law back on the podcast to chat about the Underused Housing Tax... did you know that this tax could apply to you even if you are a Canadian resident?  Despite what you might have heard in the news, this tax is not just for non-residents.We are chatting about: (1) What is the Underused Housing Tax ? (7:20); (2) When might it apply? (10:35)  (3) What happens if you do not comply? (14:10) UPDATE:  On October 31, 2023, the federal government announced an extension to the filing deadline for UHT returns for the 2022 calendar year to April 30, 2024!RESOURCES DISCUSSED ON THIS EPISODE: Underused Housing Tax: https://www.canada.ca/en/services/taxes/excise-taxes-duties-and-levies/underused-housing-tax.html "Master Your" Event - come see The Tax Chick live and learn a little bit about the intersection between death and taxes: TCU Tickets for Masters Event! CONNECT WITH ANNA: Instagram: @advotax LinkedIn: https://www.linkedin.com/in/annamalazhavaya/?originalSubdomain=ca Website: https://www.advotaxlaw.ca/  HERE ARE SOME OTHER WAYS TO CONNECT WITH ME: My new website is now live!!!  www.thetaxchick.ca  Email: thetaxchickpodcast@gmail.com LinkedIn: https://www.linkedin.com/in/amandasadoucette    Instagram: https://www.instagram.com/tax.chick/  Be a "Tax Chick VIP": http://eepurl.com/hNbXcb 

Research in Ireland is focused around better understanding the intersection of management and cattle nutrition on the quality of the milk produced within a system. This month we talk specifically about three different feeding strategies – TMR, PMR or grass based investigated for an entire lactation. The vast majority of Irish dairymen attempt to maximize use of grass as the primary feed source for their nation's dairy herd. Therefore food scientists Dr. André Brodkorb and Mark Timlin and team at Teagasc in Ireland set out to capture quantifiable differences in the milk between systems. Listen in this month to learn more about the changes in milk quality that could have marketing implications. In addition to shifts in fatty acid profile they also captured milk processing parameter changes. We discuss the possible role that might have on preparing milk for their export markets. These findings were published in the Journal of Dairy Science featured article titled, Impact of varying levels of pasture allowance on the nutritional quality and functionality of milk throughout lactation” Open access, available for download. Topics of discussion 2:23 Introduction of researchers 7:11 Describe the Research Herd 8:27 Fatty Acid Analysis 11:00 Biologically relevant CLAs 11:26 Description of 2 types of trans-fatty acids 11:58 CLA concentration differences 12:25 Omega 3 Fatty Acid concentrations 12:44 Increase of ‘good fats' 13:39 Decreased total fat production 15:16 Somatic Cell count differences – Figure 1 17:38 Figure 3 – separate feeding systems visually by FA 17:56 Figure 4 – visual heat map distinguishing dietary trt 18:42 Biomarkers to determine the difference between grass and TMR 21:36 Expect a production volume decrease 22:43 Grass fed dairy standards 24:21 Pilot scale test products for human intervention trial 27:49 Changes in milk and the impact on processing 30:52 UHT pasteurization and impact on nutrition, AA & FA  34:32 What would you like boots on the ground to know about your research project. #2xAg2030; #journalofdairyscience; @jdairyscience; #openaccess; #MODAIRY; #grassbasedmilk; #CLA, #grazing; #seasonaldairy; #fattyacid, #dairysciencedigest; #ReaganBluel https://www.journalofdairyscience.org/article/S0022-0302(23)00433-2/fulltext

Des cosmonautes russes de la Station spatiale internationale (ISS) viennent d'avoir un curieux échange avec la Terre. Ils effectuaient une sortie, pour installer un radiateur à l'extérieur de la station, quand ils ont reçu un étonnant message dans leurs écouteurs. Ce n'était pas un ingénieur de la NASA qui leur parlait...mais un chauffeur de taxi argentin ! Et c'est ainsi que des astronautes à des centaines de kilomètres de notre planète se sont vus demander la confirmation d'une adresse à Buenos Aires. Un journaliste argentin, assistant à la retransmission de la sortie, s'en est aussitôt aperçu. Pour bref qu'il ait été, puisqu'il n'a pas duré plus de trois secondes, le message avait de quoi surprendre ses auditeurs. Mais comment une telle erreur a-t-elle pu se produire ? Si les cosmonautes de la Station spatiale internationale ont pu recevoir cet étrange message, c'est pour une raison simple. Pour communiquer avec la Terre, en effet, ils utilisent, une fois par mois, une bande de fréquence UHT (ultra haute fréquence). Or, il se trouve que les chauffeurs de taxi de Buenos Aires utilisent la même. Le partage de cette bande de fréquence par des cosmonautes et un chauffeur de taxi a été facilité, dans ce cas, par le survol de l'Argentine par l'ISS. Par ailleurs, lors des sorties des astronautes, les communications avec le sol sont assurées par de simples transmissions radio, dans lesquelles il est facile de s'immiscer, si l'on peut dire. De telles interférences sont cependant très rares. Et, selon les spécialistes, elles ne mettraient pas les cosmonautes en danger. Si même elles les empêchaient d'établir un contact avec la NASA, ils interrompraient la sortie, et appliqueraient les consignes prévues en ce cas, jusqu'à la reprise de la communication. Par ailleurs, rien de confidentiel n'étant dévoilé lors de ces sorties, aucun secret ne risque d'être divulgué. En revanche, certaines conversations plus sensibles passent par une bande de fréquence sécurisée, sur laquelle les messages échangés sont codés. Aucun chauffeur de taxi, fût-il argentin, ne pourrait donc s'y inviter ! Learn more about your ad choices. Visit megaphone.fm/adchoices

Des cosmonautes russes de la Station spatiale internationale (ISS) viennent d'avoir un curieux échange avec la Terre. Ils effectuaient une sortie, pour installer un radiateur à l'extérieur de la station, quand ils ont reçu un étonnant message dans leurs écouteurs.Ce n'était pas un ingénieur de la NASA qui leur parlait...mais un chauffeur de taxi argentin ! Et c'est ainsi que des astronautes à des centaines de kilomètres de notre planète se sont vus demander la confirmation d'une adresse à Buenos Aires. Un journaliste argentin, assistant à la retransmission de la sortie, s'en est aussitôt aperçu.Pour bref qu'il ait été, puisqu'il n'a pas duré plus de trois secondes, le message avait de quoi surprendre ses auditeurs. Mais comment une telle erreur a-t-elle pu se produire ?Si les cosmonautes de la Station spatiale internationale ont pu recevoir cet étrange message, c'est pour une raison simple. Pour communiquer avec la Terre, en effet, ils utilisent, une fois par mois, une bande de fréquence UHT (ultra haute fréquence).Or, il se trouve que les chauffeurs de taxi de Buenos Aires utilisent la même. Le partage de cette bande de fréquence par des cosmonautes et un chauffeur de taxi a été facilité, dans ce cas, par le survol de l'Argentine par l'ISS.Par ailleurs, lors des sorties des astronautes, les communications avec le sol sont assurées par de simples transmissions radio, dans lesquelles il est facile de s'immiscer, si l'on peut dire.De telles interférences sont cependant très rares. Et, selon les spécialistes, elles ne mettraient pas les cosmonautes en danger. Si même elles les empêchaient d'établir un contact avec la NASA, ils interrompraient la sortie, et appliqueraient les consignes prévues en ce cas, jusqu'à la reprise de la communication.Par ailleurs, rien de confidentiel n'étant dévoilé lors de ces sorties, aucun secret ne risque d'être divulgué. En revanche, certaines conversations plus sensibles passent par une bande de fréquence sécurisée, sur laquelle les messages échangés sont codés. Aucun chauffeur de taxi, fût-il argentin, ne pourrait donc s'y inviter ! Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Real estate investors, are you aware that some of the recent Federal real estate laws could have tax implications?  One that is catching many investors off guard is the Underused Housing Tax.  Did you even know that in certain circumstances there is a requirement to complete a new tax form for each investment property, and failure to comply will result in a $10,000 fine per property? Daniel DiManno, Partner at Capstone LLC Chartered Accountants outlines what to expect for filing this April 2023 and subsequent years, what your obligations are, and the implications of not filing or filing incorrectly. The Reite Club recently hosted an event with Daniel DiManno, CPA, CA, discussing the implications of the Underused Housing Tax Act. Daniel noted that there are severe penalties for failing to file for rental properties by April 30th and that the act could be expensive for investors who are unaware of it. He also touched on the new anti-flipping rules stating that if you sell a property within 12 months of buying it, you will have to pay business tax on the entire profit, rather than just 50%. There are exceptions to this rule for those who have to sell due to life circumstances. But the main focus was the "Underused Housing Tax" which is a 1% annual tax that is being imposed on the value of residential real estate in specific circumstances. The tax is meant to target non-primary residences that are left vacant for long periods of time. The tax applies to properties that are not the primary residences of the owners, and that is left vacant for more than six months out of the year. The new UHT return applies to foreign or domestic non-public corporations, individuals who are non-residents or non-citizens of Canada, trustees of trusts, and partners of partnerships. These people are required to file the return if they own residential rental property. Canadian citizens are not required to file the return unless they are part of a partnership. This episode discusses the types of property that are exempt from the UHT return, as well as the types of property that are included. It also explains how to determine whether or not a property is considered residential under these rules. If you own a property that could potentially be considered residential, it could be advisable to file a U H T return in order to avoid any penalties. There are various circumstances under which an individual would be exempt from paying the 1% tax on secondary residences in Ontario. These include if the property is the individual's primary residence if it is rented out for at least 180 days of the year, if the property is seasonal or inaccessible, if it is undergoing renovation, or if the owner has recently purchased the property. If the owner of the property dies, the executor is also exempt from paying the tax for one year. The new tax will be 1% of the value of the property, and the value is determined by the most recent sale price or the assessed value based on property tax assessments. The penalties for not filing the return or for not paying the tax on time are quite substantial, and they increase based on the number of months that the return is outstanding. The Canada Revenue Agency will penalize individuals who do not file a UHT return for each unit they own. The penalties will be multiplied if the individual owns multiple units. The deadline for filing the U H T return is April 30th. There is some debate among tax experts as to whether or not joint tenants or tenants in common will be considered a partnership for the purposes of the UHT, but it is generally believed that they will not be treated as such. The filing deadline for the UHT has not yet been announced, but it is expected to be sometime in the near future. Daniel DiManno provides valuable information on the requirements for filing for the CRA  including the need to get a RU number, including the need for businesses to call the CRA and obtain the numbe...

La Comisión de Soberanía Alimentaria tramitó proyectos de ley que contribuyen al mejoramiento de la producción agrícola y pecuaria del país. Una de esas normativas, en vigencia desde agosto pasado, es la Ley Orgánica para Fomentar la Producción, Comercialización, Industrialización, Consumo y Fijación del Precio de la Leche y sus Derivados, que entre sus beneficios establece el precio por litro de leche al productor, en un 52,4 % del valor de venta al público de la leche UHT en funda, es decir, USD 0,52 (cincuenta y dos centavos de dólar). --- Send in a voice message: https://anchor.fm/hechosecuador/message

1. Hablo sobre la política con el profesor de política, ciencias sociales y derecho, Daniel Nina. 2. El también escritor y periodista revela además declaración del PEN Internacional. 144 países en apoyo a En Blanco y Negro con Sandra. 3. Demanda contra Donald Guerrero pica y se extiende. Hoy revelamos el detalle de que la demanda fue enmendada. 4. Se declaró culpable pero mantiene tiene nueve contratos activos en Bayamón que suman más de $600,000. José Bou Santiago fue el empresario que regaló Rolex a cambio de contratos en Cataño El presidente de Bou Maintenance Service obtuvo varios contratos con el municipio, entre ellos de construcción. 5. Fiscalía federal alega que Wanda Vázquez violó orden de mordaza por expresiones en las redes sociales. La exgobernadora publicó un mensaje sobre “injusticia” en la red social Twitter. 6. Aunque mañana 1 de septiembre entrará en vigor una serie de aumentos en la leche fresca y en las distintas leches UHT “especializadas” que producen las plantas Suiza Dairy y Tres Monjitas, la opinión pública y la prensa se han empeñado en discutir un alza en el precio del café que se encuentra en evaluación en el Departamento de Asuntos del Consumidor (DACO). 7. FBI asume la custodia del autor de varios asaltos y carjackings en Cidra y Comerío 8. Acusan a gobernador de Texas de fomentar el odio contra latinos 9. Más de 57 mil haitianos deportados en siete meses desde la República Dominicana. 10. El impacto Gorbachev en el mundo y la falta que hace su mensaje de paz ahora mismo en Rusia y en todo el planeta --- Support this podcast: https://anchor.fm/sandrarodriguezcotto/support

Vivons heureux pendant que d'autres pédalent Depuis la pandémie, les applications de "quick commerce" ont révolutionné les comportements du citadin moyen. La recette miraculeuse ? Commander en trois clics sur son smartphone une barquette de guacamole pour l'apéro ou un pack de lait UHT, et se les faire amener à domicile en quelques minutes par un livreur à vélo. Et ceci tous les jours, de l'aube à minuit, pour un surcoût dérisoire de même pas deux euros. Flink, Cajoo, Gorillas, Getir… Une dizaine de jeunes start-up européennes se disputent, après celui de la livraison des repas, ce nouveau marché des courses d'épicerie disruptées. Leur arme fatale : un réseau de dark stores, des mini-entrepôts disséminés dans les grandes métropoles et qui permettent aux livreurs d'être à proximité des clients. Des siècles de civilisation et d'innovation technique pour ne plus bouger ses fesses du canapé... Que raconte ce business de la paresse ? Sous prétexte de nous simplifier la vie, comment cette économie change-t-elle  le visage de la ville ? Notre rapport aux autres, au travail, au temps ? D'ailleurs, quelle vie mènent ceux qui pédalent toute la journée avec des sacs isothermes sur le dos ? En rencontrant un livreur à vélo sans papiers, des geeks du numérique, et un économiste affûté et pédagogue, Delphine Saltel éclaire ce qui se passe à l'ombre des dark stores et des dark kitchens. Au cœur de nos petits arrangements avec la flemme. Avec :- Hubert Guillaud, rédacteur en chef d'Internet Actu- Abdallah M,  livreur à vélo- Dan Geiselhart, auteur avec Lauren Boudard de « Les Possédés, comment la tech a pris le contrôle de nos vies », Editions Arkhê- Romaric Godin, spécialiste de l'économie à Mediapart, auteur de l'article « L'innovation, potion magique de l'économie française ? Des Trente Glorieuses à nos jours, la grande illusion du progrès » dans le numéro 19 de la Revue du Crieur Merci à Jérôme Pimot, Joseph Confavreux, Xavier de la Porte et Paola Tubaro. Pour aller plus loin : - Antonio Casilli, « En attendant les robots », Seuil- Cédric Durand, « Technoféodalisme, critique de l'économie numérique », Editions La Découverte- Gurvan Kristanadjadja, « Uberisation piège à con », Robert Laffont- Romaric Godin, « La monnaie pourra-t-elle sauver le monde, vers une économie écologique et solidaire », Editions La Découverte,- Le média dirigé par Hubert Guillaud InternetActu s'est arrêté après 21 ans de loyaux services mais tout le contenu, passionnant, reste disponible là. - Le blog d'Hubert Guillaud- La newsletter TechTrash de Dan Geiselhart et Lauren Boudard Vivons heureux avant la fin du mondeComment s'habiller, échanger, voyager, s'aimer dans les années 20 ? Pour se bricoler une morale minimale en des temps de crises sociale, écologique et sanitaire, Delphine Saltel (Que sont-ils devenus ?, Y'a deux écoles) explore chaque mois nos incohérences et les solutions possibles. Mêlant questionnement personnel, tribulations domestiques, reportages et entretiens avec des chercheurs et des activistes, ce nouveau podcast veut alerter, éveiller et rassurer sur un autre monde possible. Enregistrements : mars 22 - Texte, voix, entretiens, réalisation : Delphine Saltel - Mise en ondes & mix : Charlie Marcelet - Illustration : Mathilde Rives - Production : ARTE Radio

Show notes https://keithsnow.com Visit Food Storage Feast-use: save25 to save $25 Lactobacillus Reuteri (L-Reuteri) is a lactic acid strain of bacteria in the Lactobacillaceae family of bacteria. It used to be common in humans and most animals but a steady diet of toxins and pharmaceuticals like Advil, glyphosate, pharma drugs of all kinds plus food additives like polysorbate 80 that is found in many processed foods including ice cream and can slowly kill off L-Reuteri and other beneficial gut bacteria that can allow can overgrowth of bad gut bacteria leading to a common condition called SIBO. Polysorbate 80 is a common food additive that acts as an emulsifier, a solubilizer, and a surfactant. It's generally—but not universally—considered to be a safe substance, although it may cause problems in special cases. One of these cases is in people with Crohn's disease. In this disease, the lining of the gastrointestinal tract is inflamed. Polysorbate 80 may worsen the inflammation. Research performed at Georgia State University has raised the idea that polysorbate 80 is not as harmless as is generally believed. The research suggests that the chemical changes the composition of the bacterial population in the intestine, promoting the growth of pro-inflammatory bacteria. These bacteria may cause mild gut inflammation even in people who don't have Crohn's disease. The inflammation may then increase the risk of a person developing metabolic syndrome. This syndrome involves a number of unhealthy conditions, including obesity and insulin resistance. Insulin resistance increases the blood sugar level and is often a precursor to type 2 diabetes. Source-https://youmemindbody.com/digestion/Polysorbate-80-Food-Additive-Inflammation-and-Health-Problems L-Reuteri has immense benefits, a few include: L. Reuteri Improves Sex Drive L. Reuteri Stops Balding And Improves Hair Quality L. Reuteri Promotes Thyroid Health L. Reuteri can make weight loss effortless L. Reuteri Promotes A Cavity-Free Mouth L. Reuteri boosts dermal collagen, reducing wrinkle depth L. Reuteri can fight h-pylori infection in the stomach L-Reuteri was first isolated in 1962 and has been widely studied since. I could go on about the benefits of this magical microbe but suffice to say it's darn good for you. In people that suffer from SIBO, L-Reuteri has antibiotic properties that can help reset proper gut bacteria balance. Several beneficial effects of L. reuteri have been noted. First, L. reuteri can produce antimicrobial molecules, such as organic acids, ethanol, and reuterin. Due to its antimicrobial activity, L. reuteri is able to inhibit the colonization of pathogenic microbes and remodel the commensal microbiota composition in the host. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5917019/ L-Reuteri can help fight off many types of inflammation which are in many cases caused by the gut bacteria being out of balance, IE having SIBO. SIBO stands for small intestine bacterial overgrowth. This is a very common condition that is responsible for many of the ailments we suffer with, everything from inflammatory diseases such as Crohns, to arthritis, to food intolerances. SIBO is a common condition, affecting millions of people around the world, but is still a relatively unknown condition and often goes undiagnosed for years, if not decades. Studies have shown it is the most common cause of Irritable Bowel Syndrome (IBS). A study published in the American Journal of Gastroenterology in 2003 showed that 84% of IBS patients had SIBO. Leading SIBO researcher and gastroenterologist, Dr Mark Pimentel from Cedars Sinai in Los Angeles says ‘most of IBS is actually SIBO'. SIBO is bad stuff! I was diagnosed with SIBO in 2021, January after I took a SICO breath test. I was put on Lauricidin a coconut-derived product that can help kill off bad bacteria. Now I am treating myself with Candibatin BR from Metagenics. I have seen benefits in less than 10 days already. Making The yogurt is easy, just mix organic (UHT) high temp pasteurized 1/2-1/2, with 2 tbs potato starch per quart and 20 crushed probiotic pills. Then place it into your Instantpot on the yogurt setting for 36 hours. Resources For This Episode: Bio Gai Lactobassilus Reuteri https://gundrymd.com/lactobacillus-reuteri-health-benefits/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5917019/ https://www.amazon.com/Super-Gut-Four-Week-Reprogram-Microbiome-ebook/dp/B096RTDMXV https://thehealthygut.com/start-here-small-intestine-bacterial-overgrowth/

MilkVitaminsChocolate and strawberry milkPasteurizationVitaminsChometz KitniosOat milkCreamerESL, Aseptic, UHT, HTSTShelf lifeCholov Yisroel

1. Candice y Johnny tenían historia; trasfondo nebuloso del prófugo canadiense lo ubica como irlandés. ¿Eran pareja Candice Galek y el supuesto canadiense alias Johnny Williams? Aunque ella lo negó hace dos días en este medio, la delataron unas pulseras de cuero. Sí había una relación sentimental y de negocios entre ambos, y eso fue lo que la empujó a crear la entidad que se quedó con el mercado de los apicultores en Puerto Rico, Karma Honey Project (KHP). 2. Whitefish consigue acuerdo para que le paguen casi $100 millones. La empresa que protagonizó el primer escándalo tras el paso del huracán María y la Autoridad de Energía Eléctrica llegaron a un acuerdo, que requiere la aprobación de la jueza de la quiebra de PR. 3. PREPARE SU BOLSILLO. El DACO anuncia nuevo aumento en el precio de la gasolina. La agencia reconoció que el mercado continuará inestable debido a la invasión de Rusia a Ucrania. 4. En ley el aumento de precio a la leche UHT. Indulac impugnó un nuevo aumento de tres centavos en el precio de la leche UHT decretado por la ORIL el 28 de octubre de 2021, el cual se consolidó con la impugnación sobre el alza de tres centavos avalada por la agencia en 2017 5. El Departamento de Educación extiende el semestre escolar. La agencia aplazó el último día de clases para compensar por el retraso en el inicio del curso a causa del COVID-19 6. Arrestan a “Bore”, presunto líder de una organización criminal en San Juan y sospechoso de varios asesinatos. Según la Policía, Josué Benito Sánchez González, pretendía ser un contratista para esconder sus alegados crímenes en la zona metropolitana 7. Día 8 de la guerra: Zelenski afirma que se dirigen a Ucrania los primeros 16.000 voluntarios extranjeros dispuestos a luchar contra Rusia.El presidente ucraniano también aseguró que el país está recibiendo armamento suministrado por países aliados. 8. Guerra de propaganda en Rusia, Ucrania y Estados Unidos. Ahora la cancillería rusa: La gente está muriendo y los negociadores de Kiev están eligiendo dónde "les sería más cómodo posar ante las cámaras". 9. Rusia suspende el suministro de motores de cohetes espaciales a Estados Unidos. 10. China reacciona ante la sugerencia del ex primer ministro de Japón para desplegar misiles nucleares estadounidenses en el país. Éstas y otras noticias, hoy En Blanco y Negro con Sandra. - - - Este programa se transmite por las siguientes emisoras, y por sus respectivas plataformas digitales, y aplicaciones para dispositivos Apple y Android: 1. Radio Grito 1200AM: Lares 2. Radio Grito 93.3 FM Aguadilla 3. X61 610 AM: Patillas y toda la zona sureste 4. X61 94.3 FM: Patillas-Guayama 5. WLRP 1460 AM Radio Raíces: La voz del Pepino en San Sebastián 6. Cadena WIAC - WYAC 930 AM: Cabo Rojo-Mayagüez 7. Cadena WIAC – WISA 1390 AM Isabela 8. Cadena WIAC - WIAC 740 AM: Área metropolitana 9. Mi Podcast: Anchor, SoundCloud y demás. https://anchor.fm/sandrarodriguezcotto Redes Sociales: FACEBOOK, TWITTER, INSTAGRAM, LINKEDIN · E-mail: Enblancoynegroconsandra@gmail.com · BLOG: http://enblancoynegromedia.blogspot.com --- Support this podcast: https://anchor.fm/sandrarodriguezcotto/support

http://polaroid41.com/ten-years/ Sunday, October 17th, 2021 - 10:26am. I got my first passport in a rush at age 16. My high school German class was doing an exchange with a high school near Stuttgart. My family had signed up to host students, but I had opted out of the three-week trip. I couldn't imagine going so far away for so long. At the last minute, one of my classmates dropped out, a spot became available at a reduced rate, and my mom said: “Tina, you're going!” She'd never been abroad herself and she knew it would be an enriching experience for me. We dashed to the courthouse in Mankato to request a passport, we paid extra to get it fast, and I learned the word “expedited.” It all seemed very exciting and grown up. That trip to Germany was my very first stamp in my passport, my first transatlantic flight and my first time traveling without my parents. At least I was familiar with flying from various family trips to California, Florida, and the East Coast. Many of my classmates from rural Minnesota had never even been on a plane before. We were all buzzing with excitement, and though the exchange soon became a school tradition, we were the very first ones to go. That was 25 years ago now, but I still have vivid memories. Some are just flashes or sensations that are hard to put into words, but they've stuck with me all this time: discovering UHT milk that didn't have to be refrigerated before opening, hearing Radiohead for the first time on German MTV, the feeling of the car flying at top speed along the autobahn, sleeping under a thick comforter without a flat sheet layered underneath, eating warm soft pretzels from the stand outside the high school, meeting up in the evenings at the ice cream shop, going to my first discotheque. My host family lived in an apartment, which seemed very exotic to me, and it was my first time being welcome into a foreign home, a non-American family. I was struck again and again by how much independence the German high schoolers had, how grown up they seemed. Of course, while they were in Minnesota, they all marveled at the fact that we could drive at age 16, at how big and ‘American' everything was. I wonder sometimes at the real significance of that trip. If I hadn't gone, I wonder if I ever would have done study abroad in college, if I ever would have started my love of affair with Europe and traveling, if I ever would have wound up living in France. I was under 18 when I got that first passport, so it was only valid for 5 years. I remember going to renew it when I was 21 in Iowa City. I'd been up late the night before, busy falling in love with a new boyfriend. In the photo I look a little sleepy, dazed, love struck. My hair is very long and wavy, I'm wearing a floaty green hippie tank top from the Peaceful Fool and a necklace with a jade stone. I remember thinking: “Where will I go with this passport? I'll be over 30 when I renew it. What will life be like?” ... The complete 'polaroid' - text, minicast and polaroid photo - available at: http://polaroid41.com/ten-years/

Singer-songwriter – and podcast royalty – Jessie Ware takes the driver's seat in this week's episode: talking nudist beaches, UHT milk and driving playlist democracy. A frequent guest and even one-time co-host of Later… with Jools Holland, self-confessed “boyracer” Jessie also hosts hit podcast Table Manners with her mum, Lennie. After dosing up on Kwells, she chats to Jools and Jim about family holidays to Wales, and (not) tuna fishing in Mexico… You can listen to Jessie's latest album, What's Your Pleasure here. A Dig! Studios / Warner Music Entertainment podcast.Produced by Molly Stewart. See acast.com/privacy for privacy and opt-out information.

Today we get caught up to speed on perhaps the most impactful redevelopment project of our generation: the 48 acre Upper Harbor Terminal on the North Minneapolis riverfront. We start by celebrating the work of Community Members for Environmental Justice and the Minnesota Center for Environmental Advocacy who forced the city to delay the scheduled Feb 16th vote until the mandatory environmental reviews are completed. We finish with a reflection on public land ownership at the Upper Harbor Terminal.  As always, produced by Isaac Specktor ---Call To Action--- Call/Email MPLS Director of Economic Policy and Development Erik Hanson to demand they call off the eviction of the near North encampment  Erik Hanson -612-679-5159  Erik.hansen@minneapolismn.gov Subscribe on Patreon to power working class journalism 

Today we launch Season 2 with a reflection on the core issues of land, labor, wealth and power at play in the Upper Harbor Terminal development. We also re-orient ourselves to the UHT after the George Floyd uprising and set the context for the UHT city council vote coming this fall. Please subscribe, rate and leave a review of the show to help us reach a broader audience for Season 2 and support the show on Patreon. Patreon.com/moneypowerlandsolidarity   The following track was used in this episode, check it out"The Spring (Instrumental)" by Chad Crouch License: CC BY NC (https://creativecommons.org/licenses/by-nc/3.0/)  

J.R. is caught from all sides when a typhoon delays the oil drilling in Asia as his bank loan becomes due, then Bobby discovers that J.R. has mortgaged Southfork ranch. Uht oh!  Miss Ellie is NOT happy in this episode and just might cutabitch.    JOIN US, WON'T YOU? The Ewing Barbecue socials: Bourbon Fund: https://paypal.me/pools/c/8mmPMHd799 Merch: www.teespring.com/EwingBBQ Facebook: https://www.facebook.com/groups/EwingBBQ/ Instagram: EwingBBQ Twitter: BBQEwing Speakpipe: www.Speakpipe.com/BBQEwing

We sat down with CEO of First Avenue Dayna Frank for an in-depth and critical discussion of the Upper Harbor Terminal development. First Avenue is co-developer of the contested Upper Harbor Terminal re-development project in North Minneapolis. We planned on sharing this interview as a part of Season 2, but with the $20 Million State bonding request for the proposed concert venue at the Upper Harbor being included in the first draft of the bonding bill at the state legislature this week it feels important to share now. We start with an analysis of the 20 Million dollar state bonding request and share reflections on the interview before we get into the conversation with Dayna. This episode is once again beautifully produced by our very own Isaac Specktor and our creative collaborator Diana Siegel-Garcia helped to prepare for the interview. We all send our thanks to Dayna Frank for joining us and thanks to the listeners for tuning in.  Please like, rate and review the show and support us on Patron https://www.patreon.com/moneypowerlandsolidarity?fan_landing=true Here are some other sources and perspectives on the UHT  https://www.minnpost.com/metro/2020/01/committee-urges-delay-in-planning-development-of-upper-harbor-terminal/ https://www.minnpost.com/metro/2019/02/everything-you-need-to-know-for-now-about-minneapolis-upper-harbor-terminal-project/ https://www.mprnews.org/story/2020/02/19/timeline-a-history-of-north-minneapolis-upper-harbor-terminal-site https://www.mprnews.org/story/2020/02/19/minneapolis-north-side-upper-harbor-termina   https://editions.lib.umn.edu/openrivers/article/minneapolis-upper-harbor-terminal-a-geostory-of-collaborative-creation/

This episode opens with North Minneapolis architect and community based developer Paul Bauknight reading an excerpt from his powerful letter of resignation from the Upper Harbor Terminal Collaborative Planning Committee (CPC). Mr. Bauknight, along w/ Committee co-chair Tessa Antilla, resigned from there appointed positions on the CPC stating that the process could not produce justice or equity for North Minneapolis. We sat down with Mr. Bauknight to talk about the potentials of the Upper Harbor Terminal development, his decision to resign and how the community can organize to take the UHT back from wealthy developers and the private real estate market.  Please support us on Patreon so we can continue this working class journalism https://www.patreon.com/moneypowerlandsolidarity