Podcasts about valley queen

In this episode of The Milk Check, Ted Jacoby III welcomes Lloyd Metzger and TJ Jacoby of Valley Queen Cheese Company for a deep dive into the science, functionality and future of dairy proteins. The conversation starts at the molecular level – the difference between casein and whey – and builds toward the real-world implications for product developers, processors and nutrition brands. We cover: Why casein is built to carry calcium (and whey isn’t) How heat and pH change protein behavior Fast versus slow digestion and why both matter The role of whey protein in muscle maintenance, aging and GLP-1 nutrition What pro cream really is and why its value may be underestimated Why cellular agriculture is more niche than threat If you work in dairy, food formulation or nutrition, this is a protein conversation worth digesting. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check TMC-Intro-final[00:00:00]Ted Jacoby III: Hi everybody, and thank you for joining us today for this very special recording of the Milk Check Podcast. Today, our topic is: what is the future of dairy proteins? And we have two very special guests. The first is Lloyd Metzger, VP of Quality and Technical Services for Valley Queen Cheese Company, and formerly Professor of Dairy Science at South Dakota State University. And the second, particularly special to me, is my son TJ Jacoby, Whey Technologist for Valley Queen. A South Dakota State graduate. Someone who has been interested in dairy proteins since his first biology class in high school. Guys, thank you for joining us today and welcome to The Milk Check. Lloyd Metzger: Glad to be here. TJ Jacoby: Good to be on, Dad. Ted Jacoby III: It’s December 18th, 2025. Milk production in the US is up 4%. Milk production in Europe is up something similar. Milk production in New Zealand is up. Milk production in Argentina is up. We are definitely in an [00:01:00] environment today where the supply of milk and dairy is overwhelming demand, at least for the moment. Cheese prices are near historical lows. Butter prices are near historical lows. Nonfat milk, skim milk powder prices are on the low end of the range. This market is a market that feels heavy, and I think most people out there would say, it almost feels like even though we’re at lows, we may actually go lower before we go higher. And yet, on the other hand, there are whey proteins, Josh, if I’m not mistaken, whey proteins just hit historical highs. Josh White: Maybe the highest prices we’ve ever seen for whey protein isolate and WPC 80. Ted Jacoby III: So, we have an environment where the demand on the protein side is extremely strong, and the trends on protein consumption are extremely strong and really feel like they’re gonna be around for quite some time. We’ve got baby boomers retiring and whether it’s because of GLP-1s or it’s just a general knowledge and understanding of what human nutritional needs are as people age, they know that they need more protein in their [00:02:00] diet. So, it begs the question: what is going on with dairy proteins and whey proteins and how is this going to evolve in such a unique market where demand is so strong for protein right now? And so, I’m gonna ask the question first. What’s the difference at a molecular level between whey proteins and milk proteins? Because when we’re in an environment like we are now, where you’ve got the demand really, really high, you also have a market that’s gonna start looking for alternatives, simply because prices are so high. What is the difference between milk proteins in general and whey protein specifically? Lloyd Metzger: It’s important to talk about from a functional perspective how the proteins are different. I’m sure we’ll get into the nutritional differences between those proteins as well. It’s important to understand what’s driving those differences in functional characteristics. And it’s really all about calcium. The casein system is designed to carry calcium. The whey protein system is not designed to carry calcium. That differentiates the two groups of [00:03:00] proteins and makes their properties very different. TJ Jacoby: I’ll explain it like this. Milk proteins, there’s two classes of proteins, right? There’s casein and then there’s whey. The casein is used to make cheese, and then the whey protein is what comes off. So, the whey protein is everything that is not used to make cheese. So, the reason why casein proteins works so well for cheese because those proteins like to fall together in these spheres, they like to stick to one another. They like to stick to one another ’cause they have certain groups that latch onto the calcium and then they bridge with phosphate. When they do, they have multiple proteins, different types of casein proteins that bridge together with phosphate and then based on their repulsion forces, they stick together. Calcium and phosphates really help it stick when we make cheese. The outside of that casein, micelle, that ball, when we make cheese, that outside is stripped off, it becomes hydrophobic, and that causes those spheres to stick together. That’s a huge functional property of casein. Whey [00:04:00] protein is the opposite. Whey protein is really hydrophillic. It’s very polar. So, they like to float around in solution and stay floating around in solution. And they don’t like casein. It likes to stay separate from casein. And so, when you make cheese, it readily is released into the whey stream because it likes to stick with the water. In the same way, those kind of stick together with these sulfur groups. But when you heat it up, they unfold. And when they unfold, now there’s certain reactions that can take place. So, those are the two major differences between casein and whey. Lloyd, what did I miss? Lloyd Metzger: I would try to simplify it a little bit. The difference between casein and whey protein is casein is what’s trapped when we make cheese. And whey protein is the soluble protein that’s left over in the water phase of cheese. Cheese making is a dehydration process. We concentrate the fat and protein that’s in milk, the casein version of protein in milk. But you gotta look at the properties of those two [00:05:00] systems and the groups of protein. So, the casein protein is actually really stable to heat, but it is not stable to pH. So, casein will always coagulate at low pH. So, you lower the pH of milk, you get a yogurt-like product. That’s all the casein that’s coming out of the system. Whey proteins don’t mind a low pH, and they’ll stay soluble at a wide range of pH. But now, when you get to temperature, the complete opposite happens. Casein can handle super high temperatures and be very stable. Whey proteins can not handle high temperature at all, they start to gel. I think it’s important to look at the two different groups. Now you get into the functional differences between those two and the very different properties you have between those. Lloyd Metzger: That’s why you get all these products that are very different from each other. Why cheese is so much different than whey protein. And then you have these dairy products that are a combination that have the two together. So like when we make yogurt, we end up with the two products together and get this property that’s partway in between the two proteins. Ted Jacoby III: [00:06:00] Based on what you’re describing, when we’re talking about milk proteins, MPC 80, for example, there’s a higher level of calcium, I take it in milk proteins than compared to whey proteins. Is that true? Lloyd Metzger: Absolutely, but let’s remind everybody: milk protein is both casein and whey protein together at the normal ratio that’s in milk. So, of the protein, 80% is casein, 20% is whey protein. So, when you say milk protein, you’re actually meaning 80% casein and 20% whey protein. Now, when we talk about cheese or casein, we’re basically a hundred percent casein and 0% whey protein. Now, when we talk about whey protein, we’re essentially a 100% whey protein, no casein except for one fragment of casein that actually gets solubilized, as TJ described, and now actually becomes part of whey protein. Something that a lot of people don’t understand is that about 15% of what we call whey protein is actually a piece of casein that gets lost in the whey and now gets [00:07:00] captured and harvested in the whey protein manufacture process. But again, it’s important to remember milk protein is a 80 / 20 combination of casein and whey protein together. So, when you’re talking about milk protein, you’re actually talking about whey protein and casein together. Ted Jacoby III: It’s funny, I just learned something never really quite had my head around, and that’s that 80 / 20 ratio, that 80% of all the protein in milk is actually either alpha or beta casein. Correct? Lloyd Metzger: There’s actually four different casein fractions that are involved that make up that 80% of the total protein. Ted Jacoby III: Okay. The casein molecule isn’t really any bigger than most of the whey protein molecules, but they tend to clump together in those micelles. And so, they act as one big humongous mass compared to whey proteins. Correct? TJ Jacoby: Whey proteins may be collected like in pairs like two at a time, but casein proteins, there’s hundreds, right? Lloyd, that will just clump together. Thousands. TJ Jacoby: So, these spheres are absolutely massive protein complexes, but in fact there are a lot of little individual [00:08:00] proteins that make it up and they’re all bridged together with calcium and phosphate. Lloyd Metzger: It’s a packaging system that was designed to package up calcium and phosphorus. So, the whole casein system was designed by nature as a delivery vehicle for calcium and phosphorus, because calcium is not soluble by itself. Calcium phosphate is essentially rock. It’s the material that makes up eggshells. Think, think about a ground up eggshell that calcium phosphate complex is not soluble and it will sink to the bottom of your container of milk if you didn’t have the protein complex to hold it in solution. The analogy I use is it’s basically a kidney stone. Think about how much fun milking a cow would be if all the calcium and phosphorus was in the form of a kidney stone as you’re trying to milk the cow. All that calcium and phosphorus can be solubilized with the casein system and put it into solution and then make it so you can deliver that in a nutritional product. Ted Jacoby III: That makes perfect sense. That’s really cool. I think you guys also already touched on the differences in solubility as you were [00:09:00] describing the different proteins. But there’s differences in digestibility as well. What’s the source of that difference? TJ Jacoby: I’ll take this one. Returning back to the infant stage, I feel like we could set this up in light of why nature created these proteins. Dairy is the fundamental human food for infants. You have babies that can live up to a year off of just their mother’s milk. All the proteins that are found in there, those building blocks to grow an infant, can be boiled down to those two protein streams: whey protein and casein protein. The purpose of the casein protein for the infants is it’s fast acting. It’ll go right into the gut, and the gut is full of enzymes, but also really, really low pH, so low that it actually causes even those whey proteins to unfold. And It allows the stomach enzymes to break it up super, super fast and be absorbed. It’s considered one of the most bioavailable proteins known to man. It’s designed for that, that’s why nature created whey protein. Well, whey protein itself is also very nutritious. It has one of the highest concentrations of [00:10:00] essential amino acid, and the second highest known to man of branch-chain amino acids. That means it doesn’t have to be processed through the liver before it can be used by the human body. If your body’s actively using and consuming protein whey protein’s really good because it can be absorbed into your system and go right to the muscles. 33% of your muscle is branched chain amino acid. That’s what’s getting broken down while you’re working out. And then in the elderly, that’s what’s getting broken down that’s causing some muscle degeneration. Whey protein can help fortify that very quickly. However, all protein that is consumed in the body could also easily be processed through the liver with time. And so, if you have time, that’s where the casein comes into play. The casein, when it hits that acidic environment in the gut, it immediately clumps together. It actually creates cheese curds in the gut. And the reason why that’s so important is it slows down digestion so that slowly over time, that will be absorbed into the system. So it’s not [00:11:00] like a rush of energy right after the baby eats and then it goes away right away. Instead, it slows it down. The casein itself also likes to trap other nutrients. The casein in the gut will house the fat and the vitamins and the nutrients so that it’s slowly absorbed over the course of the next few hours before the baby’s next feeding. Ted Jacoby III: As a result of those digestibility differences, what are the differences in the amino acid profiles between casein and whey proteins? The body’s gonna need to break down most of that casein in order to absorb it. When the body breaks down that casein, what are the differences in the way that it absorbs some of those amino acid profiles and short-chain protein strands from the casein versus what’s readily bioavailable from the whey proteins? TJ Jacoby: Casein does not have the same percentage of those essential amino acids. It’s not as high, but it’s designed to be slow absorbing. Protein itself, it almost doesn’t matter the amino acid structure, as long as your body has enough of those vitamins and nutrients to absorb and to restructure it to [00:12:00] a different protein within the liver — that’s what your body needs. Most of us, the protein doesn’t have to be fast-acting. It’s not like our muscles are actively breaking down all the time. It can slowly be absorbed, be processed through the liver, and then used for almost any other function as long as we have all the vitamins and minerals that we need. Lloyd Metzger: Part of this huge shift we’re seeing in demand for protein, especially whey protein, this started 25, 30 years ago with bodybuilders and wanting to build muscle mass. And the realization that TJ mentioned: branch-chain amino acids are very important if you wanna rapidly put muscle mass on. It is also very important if you’re elderly or if you have sarcopenia where you’re starting to lose muscle mass. In those nutritional states, it’s really important to have high-level branch-chain amino acids, so you can put muscle on. Or if you’re on a GLP-1 medication where you’re not gonna be able to eat very much, you need a very efficient source of protein to build muscle mass. So there’s certain nutritional states where it is important to have branch-chain amino acids [00:13:00] and be able to get those from a protein like whey protein that has ’em at a very high level. But for the normal person, it’s not really all that relevant. You could get the protein you need from any protein that provides all the essential amino acids. Now, most plant proteins don’t do that. We’re talking about the difference between casein and whey protein. Both of them are an order of magnitude higher in nutritional quality than plant proteins because they have all the essential amino acids. And to TJ’s point, as long as you have the essential amino acids, the body can produce the non-essential amino acids from those essentials. Essential ones are amino acids the body can’t produce. You have to have those in the food you’re consuming to be able to produce the components you need. Josh White: We’ve got listeners from the dairy side of the equation and listeners from the utilization side that are making different products. And some of those customers are currently faced with the reality that a part of the equation for their adoption of whey proteins as an ingredient has shifted. The competition level’s very [00:14:00] high. They’re having more difficulty accessing some of it. And the price has changed quite a bit. And I think that when you’re talking about these products going into CPG applications as a lower inclusion rate ingredient, but with a lot of label power, being able to put whey protein, for instance, on that label, there’s several of them out there that are struggling to determine what the functional differences might be between the various dairy proteins. And what I’m afraid that is happening is some of these companies that are on the lower end of the value scale and can’t afford to keep up with all of the great products that are demanding whey protein or even milk protein, are gonnastart exploring alternatives outside of our space. and I think that we don’t want that, right? And what we’re seeing is this popularity of whey protein is driving a lot of customers for R&D projects to be asking us specifically for whey protein. And so help us understand what applications might make sense to use one, the other, or both. Lloyd Metzger: It completely depends on the product that [00:15:00] you’re after and the characteristics of the product that you want. Something like a beverage can go two different directions. So, if you’re gonna retort the beverage and put a lot of heat on it, you can’t do that with most whey proteins. They’re gonna gel. The most comparable protein to whey protein would be an egg protein. And everybody understands what happens when you heat eggs; they turn into a gel. So, whey proteins will happily do that. If you have a high enough concentration and you expose them to enough heat. Casein actually helps to protect whey protein from that coagulation. A lot of these high-protein beverages, they’re oftentimes a combination of casein and whey protein. They might alter the ratio a little bit from the 80 / 20. They might bump the whey protein up a little bit and have a 60 / 40 casein to whey protein. And so you’ll see ranges in that ratio of casein to whey protein, depending on the characteristics of the product that you’re actually after. The heat is a big piece of that. And then we go to pH as a big piece of what changes the functionality of casein to whey protein and makes you [00:16:00] change those ratios. Yogurt is another great example. You’ve got these super, super high-protein yogurts and a lot of cases they fortified with quite a bit of whey protein to be able to have more protein and still have the characteristics that you want in that product. In the protein bars, there’s all kinds of whey proteins there. In that application, you actually don’t even solubilize the protein. There’s hardly any water in that bar. It’s really almost a dry protein that has a plasticizer with it, some carbohydrates that actually make that edible. You’re almost eating a dry product. There’s a lot of food chemistry that goes into which product category you’re putting it in. There’s not this straight fast rule that you use whey proteins in this, you use casein and that. It depends on what food chemistry you use and how you put the blend together and then what processing you couple with that to get the characteristic that you’re actually after. Josh White: Can we spend a minute or two talking about the acidified products? They’ve gained a lot of popularity. The market potential is quite large. Can we talk a bit about the [00:17:00] differences between the clear WPIs and our traditional products? Lloyd Metzger: I wanna clarify the question. Are you talking specifically about whey protein only in the clear whey protein beverages versus the normal whey protein beverages? Ted Jacoby III: Yes. Lloyd Metzger: We really start to get into the weeds because we’ve got different whey products. So we’ve got whey protein concentrate. And then that comes in various forms. WPC 34 or WPC 80 are the most common. The 80 and the 34 correspond to how much protein on a dry basis those two products have. And they have whey proteins in the normal ratio that would be in the starting whey. Then we get into a group of products called whey protein isolates. And whey protein isolates go through an additional manufacturing process that allows you to purify the protein further and they’ll have more than 90% protein on a dry basis. And you may start to alter the ratio of the various whey proteins that were present in the starting whey. Now, when [00:18:00] we get into the clear whey protein isolates, we really start to alter the ratio of the proteins that are in there. We’ll also start to change some of the mineral profile of the components that are in that product. And then when we use those isolates in a formulation, we gotta be careful about all the other ingredients ’cause they’re gonna have an impact on whether or not the product is actually clear and whether or not it can be stable to heat. So, you can actually make whey protein stable to heat by controlling the mineral profile and controlling some of the processing conditions. You’re now taking a category of dairy ingredient and you’re starting to use technology IP to be able to provide specific functional characteristics that aren’t normally part of that ingredient. All of these may be called the same thing, and the basic consumer has absolutely no idea what the differences between all these things are. And when they’re looking at a label, they’re probably looking for the word whey protein, and that’s all they’re looking for. Josh White: As we’ve seen the market tighten up, we’ve seen [00:19:00] more inquiries and exploration about the use of pro cream,also called WPPC, also called WPC 70, so many different names. Definitely, in our experience, there’s quite a uniqueness as we originate this product from different manufacturers. Perhaps we can talk a bit more about what this product is and how it differs from the other proteins in the complex. Lloyd Metzger: I talked about WPC 80. That’s just the normal whey protein that we concentrate out of whey. And then, I mentioned whey protein isolate. To convert WPC 80 to a whey protein isolate, you use a filtration step called microfiltration. And in that microfiltration step, you remove any protein that is interacting with fat and take that out of the system. So, if you start with a normal WPC 80 and we’re gonna change it into a WPI. We are gonna go through a microfiltration process and we’re gonna lose about 25% of the protein that was there and all of the fat that was there. And [00:20:00] we’re gonna make a WPI out of that. And that WPI is gonna have about 75% of the protein we started with. The protein that we harvest out of that is actually pro cream. pro cream is just a byproduct of converting WPC 80 into WPI, and it’s gonna have about 25% of the mass of the protein that you started with, and all of the fat that was in that starting WPC 80 material. So that’s why you see it called high-fat WPC 30, and if you dry that down, it’s about a WPC 60. You can take that and blend that with WPC 34. You can do all kinds of things with that ingredient. Manufacturers are always trying to find a home for that. ’cause you’ve got a very high value product that’s easy to market in WPI. Ted Jacoby III: Lloyd, that pro cream, our hunch is there’s a lot more value in that pro cream than the market currently has its head around. Lloyd Metzger: they’re the same proteins that are in WPI, they’re just interacting with a fat. Now the fat [00:21:00] is very unique in that there’s quite a bit of phospholipid fat in there. And so there’s a lot of literature and research being done on the potential health benefits for brain development of phospholipids for infants as well as elderly to help with memory retention and actually help to prevent some Alzheimer’s effects. So, you see some companies starting to market that component that they’ve isolated. I think there is a lot of potential value there. But we’re in the early stages of where that’s gonna go. And you have some companies leading the way that are producing very specialized pro cream type products that are being used in infant nutrition or elderly nutrition. TJ Jacoby: But Lloyd, how do those phospholipids affect the shelf life of pro cream? Lloyd Metzger: They don’t help. The phospholipids are unsaturated fats or partially unsaturated and unsaturated fats are very easy to oxidize, so if they’re not handled properly, you’ll get very stale and oxidized off flavors in the product. It’s something you gotta be careful of. Ted Jacoby III: Oxidized fats, [00:22:00] another way to call that. That’s rancid, right? Yes. Lloyd Metzger: On its way to rancid. Josh White: Another selling point that people will make of the benefits of pro cream are IgGs. Can you guys explain a bit more of what that is to the layman? Lloyd Metzger: So, immunoglobulin is a protein that’s also present in milk. It’s really high in colostrum. It’s at very low levels in milk about 72 hours after the cow was started milking, the levels drop way down, but there is still a low level there. Those immunoglobulins are a very large protein. So when you go through your WPI manufacturing process, they’re gonna partition with that fat and that protein portion that you’re capturing. So they’re gonna go in that pro cream. Looking at the composition of IgG in the different waste streams, you’ll find it’s elevated in that pro cream portion. Now I’d be a little concerned about what kind of shape that IgGs in because you’ve seen a lot of heat [00:23:00] and different manufacturing conditions through that process. So you’d really have to be careful about what kind of claims you’re making based on what kind of shape that IgGs in. Mm-hmm. TJ Jacoby: For an infant, those IgGs will go right into the bloodstream. It’s whole proteins, but for us, it actually has to break up the protein entirely before it can be absorbed into our system. So what kind of functional benefits does IgG bring for an adult? I’d be curious to see what that literature entails. Mike Brown (2): Over the last couple decades, DNA technology has been used more and more to produce valuable proteins, often for medical use like insulin. Are we gonna see a point with the cost benefit of that kind of technology we’ll reach where we can actually use that to produce these whey proteins rather than using a cow? Lloyd Metzger: There’s different levels of concern depending on the particular protein. An individual protein and an individual soluble protein like beta-lactoglobulin and alpha-lactalbumin that are in [00:24:00] whey, those have more potential to be produced in a fermentation type process. ’cause they’re an individual protein. You can over express it, you can get a lot of that produced. But when you get to the complexities of multiple proteins that are in whey, that’s when it really becomes uneconomical to do that from a fermentation standpoint. ’cause you’ve gotta produce all of those individually, try to put ’em together, then purify ’em. What people forget is how efficient the cow is. The cow is essentially a walking fermentation tank that feeds itself, controls its own temperature, cleans itself up. All you’ve gotta do is get the milk out of it. When you look at all the steps that go into the process and what it takes to produce it, it’s really hard to beat the efficiency of a cow. Ted Jacoby III: Lloyd, am I right in assuming that the threat of cellular agriculture to dairy would come in the development of specific protein chains and amino acids, but probably not in terms of the complete [00:25:00] protein profile that is delivered in milk proteins and whey proteins. Lloyd Metzger: Correct. And it would be the very high-end, expensive. So the lactoferrin. It would be your first one or some of the IgG, anything that is at low concentration and very high value. Because even if you did everything perfectly, you’re probably still talking $25 to $30 a pound in the manufacturer and isolation process. Well, we we’re really excited about $11 whey protein isolate. Right? You know, and that’s still half the price. Ted Jacoby III: Makes sense. Lloyd, TJ, this was an absolutely fantastic discussion. This was exactly what I wanted to get out of it. I can tell you I learned quite a bit today and I’m sure our listeners will too. Thank you so much for joining us. We really appreciate it. Lloyd Metzger: No problem. Happy to do it. TJ Jacoby: Truly special to be on today, Dad. I grew up listening to a lot of these podcasts, right? Now we’re here, now we’re on it together with you. So, no, it was truly special.[00:26:00]

And like that, the end of another year. Whether 2024 was a slog, a joyful ride, or something in between, we can all agree that if you measure a year by its music, it looks a whole lot better. Dan shares a playlist of tracks from Philadelphia artists from 2024. Some have been on the show, some he's only just discovering, and all of it is top notch. Check out the clickable playlist below, and have a happy new year!   Party Nerves- I Said No Thank You Nervous Nikki and the Chill Pills- Holy Light The Bret Tobias Set- I Explode Andrea Nardello- Rise Chris Kasper- Getting Right (feat Oliver Wood) Joh Chase, Valley Queen, Brittany Ann Tranbaugh- Gossamer Thread Love? said the Commander- Snow Song Mannequin Pussy- Split Me Open Stella Ruze- Pinch Of Salt Right Half- Don't Let Go Granddogs- Level Maggie Mae- Bridge Of Avignon   We're going to take a couple of weeks off in January. There's still a few conversations I'm meaning to get on tape before I depart, and those will get released as I settle in to Hong Kong life. So keep posted via the socials, email list, etc. The show sure isn't ending, just changing. More to come, more fun to be had. Thank you all for a great year, you've made my 10th year the greatest. Here's to more and more. 

Plug in the old headphones, my liege, because the Meekly Music Box is back! Tune in this month while we learn all about Valley Queen and listen to their songs "Falling"  and "Nobody Ever."

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Hi, everyone! In this week's episode we are discussing season 2 episode 5- ‘The Operetta'! When The Wednesday Afternoon Fine Arts League decide to put on a play, Lucy the treasurer is in a bit of a jam, since she used all the money to balance her household accounts. To save money she decided to write her own play and post-date the check for the scenery. Oh what a fun time we have discussing Lucy and her play writing debut in "The Pleasant Peasant" which include the following songs The Pleasant Peasant Girls" "The Good Squire Quinn" "Lily of the Valley" "Queen of the Gypsies" "The Troops of the King" "Good Prince Lancelot" What is your favorite part of this episode? What was your favorite song? ••• Connect with all things 'Having A Ball' ••• YouTube Channel: https://www.youtube.com/channel/UCDXuCxbfhUNJzJ_8wMfMD_w/featured Having A Ball Podcast on Facebook: https://www.facebook.com/Having-a-Ball-Podcast-103319291812682 Having A Ball Podcast on Instagram: https://www.instagram.com/havingaballpod/ Erika on Instagram: https://www.instagram.com/erikamurrietta/ Erika on Facebook: https://www.facebook.com/erika.murrietta.3 Erika on Twitter: https://twitter.com/erikamurrietta Ziva on Facebook: https://www.facebook.com/luciana.ehrlinger Ziva on Instagram: https://www.instagram.com/ziva_e/ Email: havingaballpod@gmail.com ••• Photos: CBS/ Getty/ Desilu Produced by: Erika Murrietta Music provided by: Feather Duster via SilvermanSound https://www.silvermansound.com/free-music/feather-dust

What do the Black Hills, Mount Rushmore and more than 150,000 cows have in common? They all call South Dakota home. On the latest episode The Dairy Download, we talk to two guests encouraging growth in the state's dairy industry.Joining us first is Paul Kosboth, Owner and Manager of A1 Development Solutions. Prior to founding the agricultural development company, Kosboth served as South Dakota's Director of Ag Development. He joins the show to discuss changes and expansion in the state's dairy herd, and what makes South Dakota an idea place for milk producers and processors.Next up is Jason Mischel, Vice President of Sales and Milk Procurement for Valley Queen Cheese Company. Founded more than 90 years ago, Valley Queen now uses more than 1.8 billion pounds of milk to produce over 200 million pounds of cheese each year. Mischel discusses the company's growth and how Valley Queen is attracting producers from across the globe to South Dakota.You can find The Dairy Download for free wherever you stream podcasts and at www.idfa.org/thedairydownload. Or take the hassle out of download times and subscribe! If your company is interested in sponsoring a block of episodes of The Dairy Download, contact IDFA's Melissa Lembke at mlembke@idfa.org. Questions or comments about the show? We want to hear from you. Send a note to dairydownload@idfa.org and your feedback could be included on a future episode.

Psychedelics, Music, and Art go hand in hand. So many of us are moved to express our insights and visions through our creativity. Join Daniel of Tam Integration as he talks to a wide variety of masterful creatives about how their magical flights of fancy have inspired their art.   Streaming every monday on the Deadheadland facebook page. The Happeningest Place On Earth! Natalie Carol is the front woman of the Los Angeles based band Valley Queen. The band have drawn comparisons to Neil Young and My Morning Jacket and recently released their acclaimed Destroyer EP this year. It is the follow up to their 2016 singles In My Place and High Expectations, which were released via Canvasback Music & Atlantic Records. NPR Music's Bob Boilen stated "At first it was simply the voice that shook me," continuing, "Valley Queen's music is rich with nuance and depth, rooted deep in California country."   If you feel moved, please support the show https://tamintegration.com/donate https://patreon.com/tamintegration

Oft-compared to the ethereal warblings of Florence Welch and Dolores O’Riordan of the Cranberries, Natalie Carol’s voice is unforgettable. As the frontwoman of Valley Queen, she’s the driving force behind a sound that is quintessentially California. To round out their lineup, she’s accompanied by Neil Wogensen (bass/vocals), Shawn Morones (guitar/vocals) and Mike DeLuccia (drums). Their latest album, Supergiant, features songs like “Chasing the Muse” with a rolling rhythm and steady guitar riffs: it’s a classic-meets-modern kind of rock perfect for this millennium's Fleetwood Mac lovers. Like the album’s name, Valley Queen is a bright shining star - a “galactic perspective” for an earthbound force, Valley Queen wraps up a nationwide tour this May in their home state of California. Set list: "Supergiant" - interview - "Ride" "Razor Blade" Mixed by Brain Niesz. Hosted by Emmalee Smith.

The Rock'N Vino podcast sits down with BottleRock Co-Founder and Partner of BottleRock Presents Dave Graham about this year's line-up. Find out about what's new, what's happening, and what to expect from the year's festival as long as a breakdown from Coco and Mike on this year's line-up. NAPA — BottleRock Napa Valley producers today unveiled the lineup for the seventh incarnation of their annual wine country festival, held at the Napa Valley Expo between May 24 and 26—Memorial Day weekend. This year's lineup features a new twist with the festival featuring dual headlining sets each night. Friday includes alt-rockers Imagine Dragons and rapper Logic. Saturday has Neil Young and Promise of the Real, along with R&B superstar Pharrell Williams. Rootsy rock band Mumford & Sons and guitar virtuoso Santana will close out the festival on Sunday, May 26. The lineup again features more than 80 artists over the three days. "We've expanded the capability of the second stage," BottleRock CEO Dave Graham said. "We wanted to be able to attract some major acts to play the second stage at the same time the main stage was playing, and that's exactly what we did this year." The bill is rounded out by a slate of eclectic artists, including Sylvan Esso, OneRepublic, Flogging Molly, Nathaniel Rateliff and the Night Sweats, Cypress Hill, Tash Sultana, Lord Huron, Big Boi, Bishop Briggs, Jeff Goldbum & The Mildred Snitzer Orchestra and others. Graham said the addition of Young is particularly meaningful this year. "Neil Young has not performed in the Bay Area, publicly, since the last Bridge School Benefit Concert back in 2016," he said. "What an honor for us to have a legend like him up on our stage." BottleRock will again feature it's culinary stage pairing celebrity chefs with musicians, actors and Bay Area luminaries cooking up unique dishes for festivalgoers, along with the festival's focus on the region's best food and wine. The culinary stage lineup will be announced in April. "This year, BottleRock is also a part of the prize offerings for [TV show] Top Chef, so the winner will get an appearance on the Culinary Stage this year," Graham said. Last year, more than 120,000 camp out to see performances by Bruno Mars, The Killers, Muse and others. Tickets go on sale Tuesday at 10 a.m. at the festival's website. Prices range from $359 for a three-day general admission pass up to $1,599 for a three-day Skydeck and VIP Viewing passes. Platinum Passes for BottleRock, which cost upwards of $4,000, are sold out. One-day VIP tickets go on sale Jan. 10. The full lineup is below: Friday, May 24: Imagine Dragons, Logic, OneRepublic, Sylvan Esso, Flogging Molly, Jenny Lewis, AJR, Anderson East, The Dandy Warhols, lovelytheband, Paul Oakenfold (Silent Disco), Alec Benjamin, Neon Trees, Midland, Vintage Trouble, The War and Treaty, Just Loud, Shannon Shaw, flora cash, Yoke Lore, HalfNoise, The Dip, Harry Hudson, Liz Cooper & The Stampede, Valley Queen, Jack West, Forgotten Dreamers Saturday, May 25: Neil Young (& Promise of the Real), Pharrell Williams, Nathaniel Rateliff & The Night Sweats, Gary Clark Jr., Juanes, Cypress Hill, Marian Hill, Sir Sly, Elle King, Chevy Metal, Against Me!, Madison Beer, Pink Sweat$, Shannon & the Clams, The Regrettes, White Panda (Silent Disco), Elley Duhé, Wilderado, Magic City Hippies, Moonalice, We Banjo 3, Slothrust, Jared & The Mill, Royal Jelly Jive, Rebecca Jade & The Cold Fact, The Blue Stones, The Silverado Pickups, Napa Valley Youth Symphony Sunday, May 26: Mumford & Sons, Santana, Tash Sultana, Lord Huron, Michael Franti & Spearhead, Citizen Cope, Big Boi, Bishop Briggs, Gang of Youths, Too $hort, Turkuaz, The Crystal Method (Silent Disco), Skylar Grey, Jeff Goldblum & The Mildred Snitzer Orchestra, Houses, Con Brio, The Soul Rebels, SHAED, Welles, The Teskey Brothers, Ocean Alley, Sweet Crude, The Dustbowl Revival, Dessa, The Alive Three-day ticket categories: 3-Day General Admission Pass: $359. Includes in-and-out privileges. 3-Day SkyDeck pass: $1,599. Access to an exclusive, elevated and shaded viewing platform within the VIP village. Skydeck pass holders also receive all-inclusive beer, cocktails and wines at Skydeck bars.  3-Day SPG and American Express VIP Suite Pass: $1,599. Available only to Starwood Preferred Guest and American Express Card members. Elevated views of the main stage, access to the VIP Village and all VIP viewing areas. Benefits include specially curated bites, signature dishes and wine tastings within the viewing suite. Pass holders also get all-inclusive beer, specialty cocktails and wines at the Marriott VIP Viewing Suite bar, chef and sommelier meet-and-greets. There is a dedicated VIP entrance with in-and-out privileges to the festival and access to premium restrooms. Card Members must show their wristband and Starwood Preferred Guest Credit Card from American Express in order to gain access.

Ruzwana Bashir er en entrepreneur i verdensklasse og man kan kalle henne en silicon valley queen! Hun har blant annet blitt kåret til en av Fortunes most powerful women og fast companyes 100 most creative people. Ruzwana startet selskapet Peek.com i 2014 hvor folk kan finne og booke opplevelser verden over som svømme med haier og cooking classes etc… også er det en software som får reise operatører til å komme online. For denne startupen har hu fått svimlende 40 millioner $ i funding for - 350 millioner kroner - av grunderne bak google Eric Schmit og Twitters jack dorsey. Før peek jobbet Ruzwana for det kjente selskapet goldman sacs og the blackstone group og har en MBA fra Harvard Business School og en grad i filosofi, politikk og economi fra Oxford. En annen grunn til at Ruzwana imponerer meg helt sykt er at i 2014 skrev hun skrev en artikkel i the guardian som gikk viralt og gjorde henne verdenskjent - hvor hun fortalte om hennes opplevelse om å bli seksuelt misbrukt i det britisk pakistanske hvor hun kom fra og hun fortalte at på grunn av skam og tabu i communityet så var det svært uvanlig å si i fra . Artikkelen skrev hun i lys av 2014 etterforskningen hvor det ble avdekket at 1400 barn hadde blitt seksuelt misbrukt i Rotherdam - england. Ved å skrive den artikkelen så risikerte hun relasjonen med familien - men hun gjorde det likevel fordi hun mente det var viktig å belyse saken for at andre gjerne skulle få det bedre.

Valley Queen's debut LP combines Natalie Carol's powerful vocals with 70s-tinged guitar rock that recalls both Florence and the Machine and Fleetwood Mac. We discuss it in depth in episode #89 of “For the Record.”

Valley Queen's debut LP combines Natalie Carol's powerful vocals with 70s-tinged guitar rock that recalls both Florence and the Machine and Fleetwood Mac. We discuss it in depth in episode #89 of “For the Record.”

New music from Aeves kicks off the show. 00:00 - DJ Emily 01:02 - Wild Hearts - Aeves 04:40 - Tight Rope - Petal 08:25 - I Think I'm Alone Now - Caroline Says 11:31 - Make it Up To Mama - Sarah Shook & The Disarmers 14:10 - DJ Emily 14:52 - Bedroom - Valley Queen 19:47 - Boiling Water - Valley Queen 21:48 - Silver Tongue - Valley Queen 31:15 - Ride - Valley Queen 36:04 - Highway Pearls - Valley Queen 40:07 - DJ Emily 40:39 - Oracle of The Maritimes - Neko Case 44:44 - Sister Station - Daisy O'Connor 47:10 - High Time - Kim Richey 50:35 - DJ Emily 51:16 - Loaded Loves - Aeves 55:06 - Finish

Alexandre tem 34 anos e é viciado em música. Baterista autodidata atualmente aposentado. Já tocou em inumeras bandas covers e autorais. Se ligue em alguns artistas que ele selecionou: Sid Vicious, Limp Bizkit, Winery Dogs, The Cardigans, Capital Inicial,  faça o download agora. (clique com o botão direito e selecione salvar). Para ouvir outras músicas do artista clique nos links. 01 – Take on me (A-ha cover) –  Reel Big Fish  02 – 20 e poucos anos (Fábio Jr. cover) –  Raimundos 03 – A sua maneira (Soda Stereo cover) –  Capital Inicial 04 – Iron Man (Black Sabbath cover) –  The Cardigans 05 – Running on the Spot (The Clash cover) –  Paralamas do Sucesso 06 – Live and let die (Paul McCartney cover) –  Guns n’ Roses 07 – Tenement Funster / Flick of the Wrist / Lily of the Valley (Queen cover) –  Dream Theater 08 – Smooth Criminal (Michael Jackson cover) –  Alien Ant Farm 09 – Bullet the Blue Sky (U2 cover) –  Sepultura 10 – Moonage Daydream (David Bowie cover) –  Winery Dogs 11 – Exodus (Bob Marley cover) –  Rodox 12 – Faith (George Michael cover) –  Limp Bizkit 13 – Seek and Destroy (Metallica cover) –  Agent Orange 14 – My Way (Frank Sinatra cover) –  Sid Vicious 15 – Gimme Shelter (Rolling Stones cover) –  Playing For Change A próxima mixtape vai pro ar no dia 13/09/2017.

Setlist: My Man Puritan Pulled By The Weather “dreamy new wave and loud guitars” – The Los Angeles Times We are Valley Queen, a Los Angeles-Based, female fronted band. We recently released a 7" single on venerable LA-based White Iris Records, following in the footsteps of BEST COAST, FIDLAR, NO, FOOL'S GOLD, ELECTRIC GUEST, FOREIGN BORN,  SUPERHUMANOIDS, and others.  The tracks were produced by Lewis Pesacov (BEST COAST, FOOL'S GOLD, FIDLAR) and mixed by Matt Linesch (EDWARD SHARPE & THE MAGNETIC ZEROS).  We are a prolific and powerful live band, We just recently played shows at The Echo, Harvard and Stone, the Satellite, and a number of other places around Los Angeles, and had a successful residency at The Lyric Theatre in Hollywood over the summer.   

"The music field was the first to break down racial barriers, because in order to play together, you have to love the people you are playing with, and if you have any racial inhibitions, you wouldn't be able to do that." What an inspiring quote by the very talented Oscar Peterson Music​ who we are featuring on this episode. Also this week, we are featuring music by Phoenix​, Tom Waits​, Fitz & the Tantrums​, The Struts​, J. J. Jackson​, Zeb​, Valley Queen​, The Guess Who​, Menahan Street Band​, AIR​, Gil Scott-Heron​ and Goblin​! Lastly, DJ Dave is featuring his own song so tune in now cause you wouldn't want to miss it! SUBSCRIBE: iTunes  TWITTER: @MusicFirstPcast FACEBOOK: Music First Podcast EMAIL: MusicFirstPodcast@gmail.com