Podcasts about Yogurt

Don't eat this yogurt in 2026

Dogs fed Yogurt and wine on reality shows. Sea otters attack surfers and steal their boards in Santa Monica. Taylor Swift donates a sea otter tshirt for auction and raises 2 million for the Santa Monica Aquarium. Snoop Dog rescues a whole dog shelter in NYC. A Hawaiian humpback called ‘Astroboy' gets rescued from fishing debris while ‘deadliest catch' fishermen attack each other's gear leaving debris to cause future problems for marine life. Trump tells Colorado to stop importing Canadian wolves and Deb explains the important planet saving logic behind the importation of wolves to the USA , American elk to Canada, Canadian beavers to Scottland and Israel's attempt to restore all the animals from the bible. EPISODE NOTES: Wildlife News Become a supporter of this podcast: https://www.spreaker.com/podcast/animal-party-dog-cat-news-animal-facts--6666735/support.

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]

It is time for LAST TIME ON! The podcast for everyone who wants to watch all those great television shows out there, but who has the time for that? Turns out we do, as we talk about Pluribus!This week: Karine joins us again and reminisces about Quark's Bar, Ben offers us a foot long taco, Victor explains the science behind chonky chickens, and Xhafer finds out he's not in the group chat.

Ricetta Mousse allo YogurtLivello A1#Natale #Italia #Italy #Christmas #Weihnachten #ItalienRicetta per un dolce da servire a Natale Una ricetta facile, facile per un dessert leggero a Natale Buongiorno cari amici e amanti dell'italiano e benvenuti all'ultimo episodio dedicato al Natale per quest'anno.Come promesso vi do in questo episodio la ricetta per un dolce facile, facile e anche leggero da preparare per la Vigilia o anche per il giorno di Natale.Per prima cosa vediamo i vocaboli più difficili per capire bene la ricetta: lamponi = Himbeeren/rasberriesmirtilli = Heidelbeeren/blueberriesfragole = Erdbeeren/Strawberriesmontare = steif schlagen/to whipfruste elettriche = elektrischer Schneebesen/whiskzucchero a velo = Puderzucker/Icing sugarciotola = Schale/bowlsac a poche = Spritzbeutel/pastry bagspatola =Küchenspatel/paddlescaglie di cioccolato = Schokosplitter/chocolate flakesMousse allo yogurt con frutti rossi – la ricetta è per 4 persone.Partiamo con gli ingredienti:200 ml di panna250 grammi di yogurt20 grammi di zucchero a velofrutti di bosco: lamponi, mirtilli, fragole. Potete usare i frutti freschi, ma se non li trovate potete usare anche quelli surgelati.Ora passiamo al procedimento:versate la panna vegetale liquida e fredda da frigorifero in una ciotola dai bordi alti e montatela con le fruste elettriche. Montatela a metà (non proprio montata fino in fondo). Quando sarà montata per metà prendete lo yogurt e mescolateci lo zucchero a velo.Versate lo yogurt nella panna e continuate a montare con le fruste elettriche. Continuate finchè non sarà ben montata. Fate rassodare in frigorifero per almeno 15 minuti, Mettete poi una parte di mousse in bicchieri con l'aiuto di una sach a poche o di una spatola.Lavate e asciugate accuratamente i frutti rossi, mettetene una parte nel bicchiere sopra la mousse di yogurt e ricoprite con altra mousse.Decorate con i frutti di bosco.Eventualmente si possono anche aggiungere delle scaglie di cioccolato. Servite la mousse di yogurt ai frutti di bosco subito o conservate in frigorifero, coperta da pellicola, per massimo 24 ore.Cari amici questa ricetta è proprio facile e veloce, ma anche buona. Siamo arrivati agli sgoccioli, non mi resta che augurarvi buon Natale e felice anno nuovo.Ci sentiamo nel 2026. Ciao, ciao da Luisa!...- The full transcript of this Episode (and excercises for many of the grammar episodes) is available via "Luisa's learn Italian Premium", Premium is no subscription and does not incur any recurring fees. You can just shop for the materials you need or want and shop per piece. Prices start at 0.20 Cent (i. e. Eurocent). - das komplette Transcript / die Show-Notes zu allen Episoden (und Übungen zu vielen der Grammatik Episoden) sind über Luisa's Podcast Premium verfügbar. Den Shop mit allen Materialien zum Podcast finden Sie unterhttps://premium.il-tedesco.itLuisa's Podcast Premium ist kein Abo - sie erhalten das jeweilige Transscript/die Shownotes sowie zu den Grammatik Episoden Übungen die Sie "pro Stück" bezahlen (ab 20ct). https://premium.il-tedesco.itMehr info unter www.il-tedesco.it bzw. https://www.il-tedesco.it/premiumMore information on www.il-tedesco.it or via my shop https://www.il-tedesco.it/premium

¿Sabías que el fundador de uno de los yogurts más famosos de Estados Unidos también fue migrante, no hablaba inglés y dependió de que alguien le diera una oportunidad?En el episodio 120 de Español Intermedio te cuento la historia de Hamdi Ulukaya, fundador de Chobani. No es solo una historia de éxito empresarial, sino una historia sobre migración, trabajo y memoria.Hamdi decidió no olvidar su pasado. Recordó lo que significa llegar a un nuevo país sin idioma, sin contactos y sin oportunidades. Y desde ahí creó algo diferente: una empresa que pone a las personas en el centro y una organización que ayuda a refugiados a conseguir empleo y empezar de nuevo.Este episodio habla de trabajo, dignidad y de cómo una oportunidad puede cambiar una vida… y muchas más.Escúchalo y dime:¿Crees que el trabajo puede cambiar la forma en que una persona se integra a un nuevo país?Únete a Patreonhttps://www.patreon.com/c/Espanolintermediopodcast?vanity=user

For our 200th episode, Jeff and Brett go off-script and revisit the real story behind their partnership, their paths into law, and the early experiences that shaped how they practice today. What starts as a milestone celebration turns into a candid and unexpectedly funny conversation about where they came from, what they learned about each other, and why their careers somehow keep coming back to safety, security, and yogurt.Listeners will hear about hand-written law school applications, childhood jobs, questionable teenage choices, and the siblings who paved the way. Jeff and Brett also reflect on the deeper purpose behind the podcast: each episode is a small act of gratitude, a chance to thank someone, learn more about them, and highlight the people who support the firm and its community.They close by reconnecting with the principles that define Bast Amron: committing fully, collaborating with purpose, creating with intention, communicating with clarity, and caring about the people who make the work meaningful.Thank you for being part of this journey. We look forward to the next chapter.Streaming on  YouTube, Spotify, Amazon Music, and Apple Podcasts. We are also in the top ten percent of listened-to podcasts globally.

Almost 34 years to the day after Robert Brashers brutally murdered four Austin teenagers, four men who'd been wrongfully accused — and in two cases, convicted — of the crimes are beginning the path to exoneration. Last week, Travis County District Attorney José Garza filed legal paperwork that starts the process to clear the names of Michael Scott, Robert Springsteen, Maurice Pierce, and Forest Welborn. In today's episode, host Nikki DaVaughn and executive producer Eva Ruth Moravec recap the emotional day in September, when Austin officials announced that DNA and ballistics evidence undeniably tied the late Brashers to the crimes and not the four formerly accused men.  This episode originally aired on Sept. 30  Want some more Austin news? Then make sure to sign up for our Hey Austin newsletter.  And don't forget– you can support this show and get great perks by becoming a City Cast Austin Neighbor at membership.citycast.fm  Follow us @citycastaustin You can also text us or leave a voicemail.  Interested in advertising with City Cast? Find more info HERE  Learn more about the sponsors of this December 16th episode: DUER - Get 15% off at shopduer.com/ccaustin Aura Frames - Get $35 off the Carver Mat frame with Promo Code CITYCAST Cozy Earth - Use code COZYAUSTIN for 40% off best-selling sheets, towels, pajamas, and more. The SAFE Alliance

The time has come.

Just before midnight on December 6, 1991, an Austin, TX patrol officer called in a fire at a yogurt shop and requested firefighters and additional officers. Once they managed to get the fire under control, firefighters discovered the bodies of four teenage girls in the burned out remains of the building, all having been shot execution style and the building torched to cover up the crime.Almost immediately, investigators on the case ran into a dead end, as leads were scarce and the fire and efforts to extinguish it destroyed or compromised critical evidence. In short time, the case went cold and the residents of Austin moved on. To their surprise, nearly ten years later, Austin detectives announced they'd arrested for young men for the crime, two of whom confessed, and it seemed like, after a long delay, justice would finally be served; however, in this case, justice was still a long way off and when it finally arrived, it came tainted by police misconduct.ReferencesAssociated Press. 1992. "Arrests no relief to families of slain teen-agers." Fort Worth Star-Telegram, October 23: 43.Austin American-Statesman. 1999. "American digest quotes of the week." Austin American-Statesman, October 10: 1.CBS News. 2009. "Deadly encounter." 48 Hours, March 9.Copelin, Laylan, and Leah Quin. 1999. "Police say 2 confessed to killings at yogurt shop." Austin American-Statesman, October 7: 1.Gamboa, Suzanne. 1999. "16-year-old told police in 1991 he had weapon." Austin American-Statesman, October 7: 8.Garcia, Kimberly. 1992. "In the shadow of death." Austin American-Statesman, March 6: 1.—. 1991. "Profiles of killers released." Austin American-Statesman, December 18: 27.Haglund, Kerry. 1991. "More than 1 raided shop, police say." Austin American-Statesman, December 10: 1.—. 1991. "Officials say they have few leads in yogurt shop killings." Austin American-Statesman, December 24: 11.—. 1991. "Slayings of teens stun friends, families." Austin American-Statesman, December 8: 27.Hall, Michael. 2001. "Under the Gun." Texas Monthly, Janaury: 94-115.Lindell, Chuck, and Kerry Haglund. 1991. "The spark of fear." Austin American-Statesman, December 15: 1.Lowry, Beverly. 2016. Who Killed These Girls: The Unsolved Murders that Rocked a Texas Town. New York, NY: Vintage.Martinez, Sylvia. 1991. "Teens' violent deaths mourned." Austin American-Statesman, December 9: 1.Michael Scott v The State of Texas. 2007. PD-0862-05 (Court of Criminal Appeals of Texas, June 6).Pettaway, Taylor. 2022. Rape, murder of four teen girls in Austin yogurt shop remains unsolved 31 years later. December 12. Accessed October 23, 2025. https://www.expressnews.com/news/local/article/Austin-yogurt-shop-killings-17648880.php.Quin, Leah. 2000. "Video could damage yogurt shop case." Austin American-Statesman, May 31: 1.Rivera, Dylan. 1999. "'A decent kid' with a new family and a job." Austin American-Statesman, October 7: 8.Stanley, Dick. 1991. "Robbery may be motive in teens' slayings." Austin American-Statesman, December 8: 1.Vine, Katy. 2025. "How police finally solved Austin's most notorious cold case." Texas Monthly, October 3.Ward, Pamela. 1991. "Classmates try to cope with slayings." Austin American-Statesman, December 10: 1.Wilson, Janet. 1999. "For families, excruciating memories reawakened." Austin American-Statesman, October 7: 1. Cowritten by Alaina Urquhart, Ash Kelley & Dave White (Since 10/2022)Produced & Edited by Mikie Sirois (Since 2023)Research by Dave White (Since 10/2022), Alaina Urquhart & Ash KelleyListener Correspondence & Collaboration by Debra LallyListener Tale Video Edited by Aidan McElman (Since 6/2025) Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

#316. If Martha Stewarting your own yogurt isn't for you, just give us like three minutes and we'll dive into a magical conversation led by Dillon and his recent family trip to Disney. From tear-inducing moments with his daughter to Dillon finding his own youth at Galaxy's Edge, we experience the joy with him. I dare you to try listening without smiling to yourself as the heat gets turned up in your heart cockles. Also, a Florida man is driving an interesting billboard for his two different businesses and more than Dillon's heart cockles were warmed at a rest area's men's room. Expel your lungs, sit in front of your most comforting air purifier, and enjoy this episode! Thank you, Dillon for sharing some core memories with all of us. Speaking of Disney, did any of you catch Funday Night Football? Monster's Inc. took over a broadcast of some NFL action and we share our thoughts! Share yours via the LinkTree below, and until next time, be kind to each other.FTM Merch! - https://www.teepublic.com/user/fromthemiddleLinkTree - https://linktr.ee/fromthemidpodVOICE MAIL! Comment, ask a question, suggest topics - (614) 383-8412Artius Man - https://artiusman.com use discount code "themiddle"

Steve Kramer has dedicated his career to law enforcement. First, he served as a deputy county attorney, prosecuting cases for the Maricopa County Attorney's Office in Phoenix, Arizona. Then he went to work for the Federal Bureau of Investigation as in-house counsel. Today, he will talk to us about his involvement in solving cases like the Golden State Killer and the 1991 Austin yogurt shop murders.Check out Indago here: https://www.indago.ai/Find discounts for Murder Sheet listeners here: https://murdersheetpodcast.com/discountsCheck out our upcoming book events and get links to buy tickets here: https://murdersheetpodcast.com/eventsOrder our book on Delphi here: https://bookshop.org/p/books/shadow-of-the-bridge-the-delphi-murders-and-the-dark-side-of-the-american-heartland-aine-cain/21866881?ean=9781639369232Or here: https://www.simonandschuster.com/books/Shadow-of-the-Bridge/Aine-Cain/9781639369232Or here: https://www.amazon.com/Shadow-Bridge-Murders-American-Heartland/dp/1639369236Join our Patreon here! https://www.patreon.com/c/murdersheetSupport The Murder Sheet by buying a t-shirt here: https://www.murdersheetshop.com/Check out more inclusive sizing and t-shirt and merchandising options here: https://themurdersheet.dashery.com/Send tips to murdersheet@gmail.com.The Murder Sheet is a production of Mystery Sheet LLC.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Wicked, Travis, Fae, and Dread discuss 1979's urban legend classic When a Stranger Calls.Oops, It's a December Episode! The Daft Punk Tron. Continuity Queen. The Cup's Under the Mat. Disheveled Ad Read. Remembering Black Christmas. Charles During. Joy Juice. THX Fake Out. When a Stranger Calls Back: Best Sequel Title. Travis mentioned Udo Keir. Voice Actor Cat. Babysitting Sucks. Who's Excited for Yogurt? Smoky Broken Bar Fly. Bad Babysitter Rewarded. Cats On a Violin. Layered Ladies. A Preemptive Classic.Support us on Patreon at patreon.com/GORE13Check out our website created by Baumbie GOREpodcast.comFollow the show on Bluesky @GOREpodcast.bsky.social Email the show at GOREpodcast13@gmail.com

شنايدر الكتريك ودانون بيحكولنا تجربتهم مع الاستدامة حلقة جديدة من البودكاسترز مع سيف الدمرداش وهشام رضوان! في الحلقة دي استضفنا سيف الدمرداش – نائب رئيس شركة شنايدر إلكتريك مصر وشمال إفريقيا والمشرق العربي لقطاع الخدمات الهندسية – واتكلمنا معاه عن مفهوم الاستدامة بشكل مبسط وواضح: يعني إيه طاقة نظيفة ومتجددة؟ وإزاي الأفراد والمصانع يقدروا يغيّروا سلوكهم لتقليل استهلاك الطاقة؟ وبعدها انضم لينا هشام رضوان – مدير عام شركة دانون مصر – اللي قدملنا تجربة واقعية في تطبيق الاستدامة داخل مصانع دانون، من ترشيد استهلاك الطاقة لأساليب الإدارة الذكية اللي بتخلي الاستدامة جزء أساسي من الثقافة المؤسسية. كمان ناقشنا مع ضيوفنا إزاي الشركات الكبيرة زي شنايدر إلكتريك ودانون بتختار موظفيها، وإزاي مفهوم الاستدامة مش بس بيقتصر على الطاقة، لكنه أسلوب حياة بيشمل الإدارة، الإنتاج، والسلوك اليومي للأفراد. New episode of Elpodcasters with Seif El Demerdash & Hesham Radwan! In this episode, we hosted Seif El Demerdash — Vice President of Schneider Electric Egypt, North Africa & the Levant for Engineering Services — to break down the concept of sustainability in simple, real terms. What does clean and renewable energy actually mean? And how can individuals and factories change their behaviors to reduce energy consumption? Later, Hesham Radwan, General Manager of Danone Egypt, joined us to share a real-life example of sustainability in action — from optimizing energy use in production to adopting smart management systems that make sustainability part of the company's DNA. Together, we explored how Schneider and Danone approach leadership, talent selection, and organizational culture, proving that sustainability isn't just about saving energy — it's a way of life that shapes how we work, produce, and live. ‎اسمعوا البودكاسترز على | Listen to El-Podcasters on Spotify - https://anchor.fm/elpodcasters Apple - https://podcasts.apple.com/eg/podcast/el-podcasters/id1633419184 Anghami - https://play.anghami.com/podcast/1029463712 El-Podcasters Social Media | منصات التواصل الإجتماعي للبودكاسترز: Instagram - https://www.instagram.com/elpodcasters Tiktok - https://www.tiktok.com/@elpodcasters Facebook- https://www.facebook.com/elpodcasters Linkedin - https://www.linkedin.com/company/elpodcasters/ X - https://www.twitter.com/elpodcasters Snapchat - https://snapchat.com/t/3Zbo2vzS Bassel Alzaro - https://www.instagram.com/basselalzaro https://www.facebook.com/BasselAlzaroX https://snapchat.com/t/CoWlatfk Karim Rihan - https://www.instagram.com/karimrihann 00:00 intro 2:25 ايه هي الاستدامة؟ 6:30 مين هما شنايدر الكتريك؟ 14:25 الطاقة المتجددة والطاقة الغير نظيفة 21:55 الاستدامة = توفير 30:20 مبادرة شنايدر الكتريك 36:40 دانون بتعمل ايه فالاستدامة 49:10 الاستدامة في الثروة الحيوانية 57:45 الفرق بين الزبادي والزبادي اليوناني 1:04:15 قواعد الإدارة في دانون و شنايدر الكتريك 1:19:35 تأثير الذكاء الاصطناعي Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Mary Gaby y Pedro se echan un clavado en el más sedoso y cremoso de los lácteos, desde sus orígenes en Turquía y su proliferación en Grecia hasta los recuerdos de infancia y su lugar en los estantes de nuestros refrigeradores.  Programa transmitido el 29 de noviembre de 2025. Escucha Glotones en vivo todos los sábados de 9:00 a.m. a 10:00 a.m. por el 105.3 de FM. Una producción de Chilango Radio.

Blackberry cream yogurt

Send us a textThe Kingdom of Podcasteon is under siege by the Trick or Treatites, heralds of the long-dead sorcerer MonsterZeronon. When our hero recovers a cursed amulet from a corpse-strewn battlefield, he's marked by dark magick and hunted by monstrous assassins. To survive, he must break the curse by listening to a forbidden audio file. On Episode 696 of Trick or Treat Radio we discuss Deathstalker (2025) from director and friend of the show, Steven Kostanski! We also welcome MZ back from the dead, react to the trailer for Night Patrol the upcoming film from Ryan Prows, and we reminisce about the sword and sorcery films from our childhood! So grab your cursed amulet, form your questing party, and strap on for the world's most dangerous podcast!Stuff we talk about: Black Friday, Yu-Gi-Oh, Taylor Swift, Thanksgiving, Jonestown, Nightmare on Elm St. Hot Fuzz, Jaws, A Quiet Place, Shaun of the Dead, Bloody Disgusting, World's End, exceeding expectations, Alien: Resurrection, Shark Attack, Haunted Mansion, Bleed With Me, The Devil's Triangle, Bog Creatures, The Boy Behind the Door, Piranha, Vamps, Raptor, End of Days, Constantine, Robert Goulet, Horror Hotel, Tina Turner, Mad Max Beyond Thunderdome, The Devil's Daughter, I Walked With a Zombie, Mad Monster, Zombies of the Stratosphere, Leonard Nimoy, In Search Of…, Nightmare, Tom Hanks, Freaky Tales, Pedro Pascal, Willy Dynamite, Sesame Street, RIP Udo Kier, Three Stooges, The Editor, Mike Bironas, Chiller, The Italian Invasion, Phenomena, Flesh for Frankenstein, Greystone Park, The Strange Case of Dr. Jekyll and Miss Osbourne, The Three Stooges, Night Patrol, C.M. Punk, Ryan Prows, Justin Long, Lowlife, The Unknown Comic, Astron-6, Steven Kostanski, Deathstalker, Slash, Patton Oswalt, Beastmaster, Army of Darkness, Ray Harryhausen, Clash of the Titans, Freddy's Dead, practical FX, Manborg, Yogurt meets Orko, Bear McReary, Frankenstein, and the Autobot Matrix of Leadership.Support us on Patreon: https://www.patreon.com/trickortreatradioJoin our Discord Community: discord.trickortreatradio.comSend Email/Voicemail: mailto:podcast@trickortreatradio.comVisit our website: http://trickortreatradio.comStart your own podcast: https://www.buzzsprout.com/?referrer_id=386Use our Amazon link: http://amzn.to/2CTdZzKFB Group: http://www.facebook.com/groups/trickortreatradioTwitter: http://twitter.com/TrickTreatRadioFacebook: http://facebook.com/TrickOrTreatRadioYouTube: http://youtube.com/TrickOrTreatRadioInstagram: http://instagram.com/TrickorTreatRadioSupport the show

Robert Eugene Brashers was a serial killer. He murdered women and children.But at home, he was a father his daughter and stepchildren admired.Today, we will hear from Brashers's biological daughter, Deborah. In this episode, she will recall growing up with Brashers for a father, a few red flags, as well as his traumatic suicide. Find discounts for Murder Sheet listeners here: https://murdersheetpodcast.com/discountsCheck out our upcoming book events and get links to buy tickets here: https://murdersheetpodcast.com/eventsOrder our book on Delphi here: https://bookshop.org/p/books/shadow-of-the-bridge-the-delphi-murders-and-the-dark-side-of-the-american-heartland-aine-cain/21866881?ean=9781639369232Or here: https://www.simonandschuster.com/books/Shadow-of-the-Bridge/Aine-Cain/9781639369232Or here: https://www.amazon.com/Shadow-Bridge-Murders-American-Heartland/dp/1639369236Join our Patreon here! https://www.patreon.com/c/murdersheetSupport The Murder Sheet by buying a t-shirt here: https://www.murdersheetshop.com/Check out more inclusive sizing and t-shirt and merchandising options here: https://themurdersheet.dashery.com/Send tips to murdersheet@gmail.com.The Murder Sheet is a production of Mystery Sheet LLC.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Robert Eugene Brashers was a serial killer. He murdered women and children.But at home, he was a father his daughter and stepchildren admired.Today, we will hear from Brashers's biological daughter, Deborah. In this episode, she will recall learning that her father was a serial killer, and what she's doing today to try to raise awareness and possibly uncover other crimes he committed.Find discounts for Murder Sheet listeners here: https://murdersheetpodcast.com/discountsCheck out our upcoming book events and get links to buy tickets here: https://murdersheetpodcast.com/eventsOrder our book on Delphi here: https://bookshop.org/p/books/shadow-of-the-bridge-the-delphi-murders-and-the-dark-side-of-the-american-heartland-aine-cain/21866881?ean=9781639369232Or here: https://www.simonandschuster.com/books/Shadow-of-the-Bridge/Aine-Cain/9781639369232Or here: https://www.amazon.com/Shadow-Bridge-Murders-American-Heartland/dp/1639369236Join our Patreon here! https://www.patreon.com/c/murdersheetSupport The Murder Sheet by buying a t-shirt here: https://www.murdersheetshop.com/Check out more inclusive sizing and t-shirt and merchandising options here: https://themurdersheet.dashery.com/Send tips to murdersheet@gmail.com.The Murder Sheet is a production of Mystery Sheet LLC.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dr. Hoffman continues his conversation with Alan Frost, founder of Flava Naturals, and Dr. Joseph C. Maroon, MD, FACS, clinical professor and vice chairman of the Department of Neurological Surgery and Heindl Scholar in Neuroscience at the University of Pittsburgh Medical Center, and author of "The Science of Cocoa."

Alan Frost, founder of Flava Naturals, and Dr. Joseph C. Maroon, MD, FACS, clinical professor and vice chairman of the Department of Neurological Surgery and Heindl Scholar in Neuroscience at the University of Pittsburgh Medical Center, and author of "The Science of Cocoa," detail recent scientific findings on the cardiovascular and cognitive benefits of cocoa flavanols, the importance of sourcing and processing cocoa, and how cocoa can enhance athletic performance and brain health. The episode also covers the benefits of cocoa for skin health, fighting inflammation, and even mitigating some of the effects of sitting. Dr. Maroon elaborates on his protocols for concussion recovery, including the use of omega-3 fish oil, creatine, and CBD. The episode concludes with a discussion on how cocoa impacts mood and a special discount offer for Flava Naturals products. Just go to FlavaNaturals.com and use coupon code HOFFMAN20 for 20% off site-wide, plus get free shipping on all orders over $30.

In this wild episode of Dirty Little Secret, a caller reveals how a harmless stolen breakfast turned into an office scandal no one saw coming. When their yogurt kept disappearing from the communal fridge, they decided to get creative, very creative, with payback. What follows involves a mystery coworker, a fiery surprise, and consequences that definitely weren’t part of the plan. The juiciest, most outrageous confession podcast from The Jubal Show! It's the Jubal Show's Dirty Little Secret! Listeners spill their wildest, weirdest, and most scandalous secrets anonymously—no judgment, just pure entertainment. From shocking revelations to hilarious mishaps, you never know what you'll hear next! Hosted by Jubal Fresh and the team, every episode is packed with jaw-dropping confessions, witty reactions, and unexpected twists. Got a secret? Share it with us… we promise we won’t tell!➡︎ Get on The Jubal Show with your story - https://thejubalshow.com This is just a tiny piece of The Jubal Show. You can find every podcast we have, including the full show every weekday right here…➡︎ https://thejubalshow.com/podcasts The Jubal Show is everywhere, and also these places: Website ➡︎ https://thejubalshow.com Instagram ➡︎ https://instagram.com/thejubalshow X/Twitter ➡︎ https://twitter.com/thejubalshow Tiktok ➡︎ https://www.tiktok.com/@the.jubal.show Facebook ➡︎ https://facebook.com/thejubalshow YouTube ➡︎ https://www.youtube.com/@JubalFresh Support the show: https://the-jubal-show.beehiiv.com/subscribeSee omnystudio.com/listener for privacy information.

In 1905, a Bulgarian named Stamen Grigorov made a discovery. Inspired by a wave of researchers studying the secret to long life, he decided to put under the microscope a food that he ate daily: yogurt. Today, the Bulgarian bacteria he found is memorialized in a one-of-a-kind museum in his hometown.  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Austin police say new investigative work has advanced the long-unsolved 1991 “I Can’t Believe It’s Yogurt” murder case, one of the city’s most enduring cold cases. A former Illinois sheriff’s deputy has been convicted of second-degree murder for fatally shooting Sonya Massey after she called 911 seeking help. In Nebraska, a man has pleaded guilty to murder and related charges for killing a Catholic priest during a 2023 break-in at the priest’s home. A Cuyahoga County, Ohio jury has found Bionca Ellis guilty on all counts in the stabbing death of 3-year-old Julian Wood outside a North Olmsted grocery store.See omnystudio.com/listener for privacy information.

Love mixing fruits and yogurt? Ayurveda says this combo can trigger toxicity, bloating, allergies, and skin issues.Watch till the end to understand why and what to eat instead.

Most people think yogurt is healthy… but the truth will shock you. In this episode, Ben Azadi exposes how most commercial yogurts are loaded with hidden sugars, artificial sweeteners, and gut-damaging additives — creating bloating, inflammation, and brain fog. You'll learn: Why “healthy” low-fat yogurts are metabolic traps How these products fuel bad gut bacteria and spike insulin The difference between real, gut-healing yogurt and the fake ones What to look for on labels to protect your microbiome Ben's favorite yogurt brands for optimal digestion and fat loss Discover how to turn yogurt back into a healing food instead of a hidden health hazard.

Join Robin as he tells Jules the details of the recently solved Austin Yogurt Shop Murders. (Ash is out this series of episodes but will be back when she is done her book tour). Part 3/3Support the show: Patreon.com/julesandashleyPatreon.com/thetrailwentcold

Four teenage girls were found murdered inside a yogurt shop after closing. The investigation stretched on for years, leading to confessions that were later recanted and convictions that didn't hold. If you're struggling with OCD or unrelenting intrusive thoughts, NOCD can help. Book a free 15 minute call to get started: ⁠https://learn.nocd.com/killer⁠ For a limited time get 40% off your first box PLUS get a free item in every box for life. Go to https://Hungryroot.com/killer and use code killer.  Get exclusive Killer Instinct content on my patreon : ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/killerinstinct ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you like the show, telling a friend about it would be helpful! You can text, email, Tweet, or send this link to a friend: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/KillerInstinctPod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow Savannah on IG: @savannahbrymer Follow Savannah on Twitter: @savannahbrymer Get exclusive Killer Instinct content on my patreon : ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/killerinstinct ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you like the show, telling a friend about it would be helpful! You can text, email, Tweet, or send this link to a friend: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/KillerInstinctPod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow Savannah on IG: @savannahbrymer Follow Savannah on Twitter: @savannahbrymer Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, Aaron and Leyla complete yet another loop around the sun and celebrate with a Hugh Jackman marathon! Join us for a completely normal episode where none of the hosts have a meltdown, a celebration of Hugh Jackman's infectious joy, and an Oklahoma hello to an OK musical. ---  Our theme song is "Obsolete" by Keshco, from the album "Filmmaker's Reference Kit Volume 2." Our other projects: Aaron's TTRPGs Aaron's TTRPG Reviews aavoigt.com

Send us a textIn this super amazing episode of Nerdery and Murdery, Zig takes on a subject given to us from our listener, Jenn, who suggested we cover bands from The Rio Grande Valley in South Texas...so we did! Thank you, Jenn for the list!!! Then once we get our groove on Geoffrey takes over and talks about a thirty year old unsolved murder in The Yogurt Shop Murders which also happened right here in Texas! Enjoy the week!Support the show

TWiM reveals the bacteria, acids, and enzymes behind yogurt made with ants, and a defined set of microbes that reproduces attributes of fine flavor chocolate fermentation. Become a patron of TWiM. Links for this episode: Making yogurt with ants (iScience) The Alchemist Restaurant How to make classic tuiles (MasterClass) Defined microbes for chocolate (Nat Micro) Microbial chocolatiers of fine flavour (Nat Micro) Blind taste every chocolate bar (YouTube) Music used on TWiM is composed and performed by Ronald Jenkees and used with permission. Send your microbiology questions and comments to twim@microbe.tv

A few times a year, I like to take a look back at old cases I've covered and give you the latest updates: new evidence, solves, identifications, big news. Today we're going to be taking a look at how the Yogurt Shop Murders have finally been solved, the identification of Rea Rasmussen (Bear Brook Murders), the latest updates in the LISK trial and more. 

Join Robin as he tells Jules the details of the recently solved Austin Yogurt Shop Murders. (Ash is out this series of episodes but will be back when she is done her book tour). Part 2/3Support the show: Patreon.com/julesandashleyPatreon.com/thetrailwentcold

Yogurt is touted as a health food that can help support the gut microbiome, but really, how healthy is yogurt? In this video, discover all the things you didn't know about yogurt. Your gut health depends on this!0:00 Introduction: Is yogurt bad for you? 0:10 Fermented foods 1:00 Yogurt side effects and benefits 3:10 Commercial yogurt vs. homemade yogurt5:11 Unhealthy facts about yogurt6:45 Processed yogurt ingredients 8:59 Probiotics, kefir, and sauerkraut The benefits of yogurt and other fermented foods do not lie in their ability to reseed the gut. The real benefit is the change in environment. Fermented and cultured foods change the pH and oxygen levels in the gut. They also provide food and metabolites for the gut microbes, which can also help activate dormant microbes. Many microbes have been suppressed by antibiotics, junk food, and other factors. Many of them are keystone microbes, which are vital for your gut health. Unless your yogurt says it contains live and active cultures, it's been double-pasteurized. Commercial yogurt typically ferments for 1 to 2 hours, whereas traditional homemade yogurt ferments anywhere from 8 to 36 hours. By the time you eat commercial yogurt, there are significantly fewer CFUs of bacteria than stated on the label.Sugar in yogurt can kill the friendly bacteria and feed pathogens in your gut. Added ingredients, such as pectin, gels, and guar gum, inhibit bacterial movement. Yogurt fermented for only 1 to 2 hours will not have the right texture or thickness, so ingredients such as modified food starch, carrageenan, and polysorbate 80 are added. These ingredients can destroy the mucosal layer of the gut, leading to leaky gut and inflammation. Many commercial yogurts contain artificial sweeteners, which are known to alter the gut microbiome.Many processed yogurts contain bioengineered food ingredients that may contain traces of glyphosate, a patented antibiotic. This means the very product you're consuming to support your gut health could be destroying your gut microbes. Probiotics contain significantly more microbes than yogurt. These freeze-dried microbes are often able to reach the large intestine and reseed the gut, especially when taken repetitively. Kefir, which contains both bacteria and yeast, is also a better option than yogurt.Sauerkraut is an excellent food for gut health. It contains polyphenols, postbiotics, SCFAs, sulforaphane, organic acids, glutamine, and the compound s-methylmethionine. Download my FREE essential guide to gut health here: https://drbrg.co/3WuQDLADr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the Director of Dr. Berg Nutritionals and author of the best-selling book The Healthy Keto Plan. He no longer practices, but focuses on health education through social media.Disclaimer: Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients, so he can focus on educating people as a full-time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose, and it is not a substitute for a medical exam, cure, treatment, diagnosis, prescription, or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.

Somehow, we have secured the services of 'The World-Renowned Life Coach' LCTB who choppers in each week to provide his free 'guidance' on all things life...

Join Robin as he tells Jules the details of the recently solved Austin Yogurt Shop Murders. (Ash is out this series of episodes but will be back when she is done her book tour). Part 1/3Support the show: Patreon.com/julesandashleyPatreon.com/thetrailwentcold

We interviewed former Sacramento County District Attorney Anne Marie Schubert about her work on the Golden State Killer case and the 1991 yogurt shop murders investigation.Check out our upcoming book events and get links to buy tickets here: https://murdersheetpodcast.com/eventsOrder our book on Delphi here: https://bookshop.org/p/books/shadow-of-the-bridge-the-delphi-murders-and-the-dark-side-of-the-american-heartland-aine-cain/21866881?ean=9781639369232Or here: https://www.simonandschuster.com/books/Shadow-of-the-Bridge/Aine-Cain/9781639369232Or here: https://www.amazon.com/Shadow-Bridge-Murders-American-Heartland/dp/1639369236Join our Patreon here! https://www.patreon.com/c/murdersheetSupport The Murder Sheet by buying a t-shirt here: https://www.murdersheetshop.com/Check out more inclusive sizing and t-shirt and merchandising options here: https://themurdersheet.dashery.com/Send tips to murdersheet@gmail.com.The Murder Sheet is a production of Mystery Sheet LLC.It's fall. The air's crisp. The sky's darker in the evening. The holidays are drawing closer. Time to bundle up and get cozy with the latest sweaters, outerwear, and essential layers from Quince.We love our sponsor Quince. We shop there all the time. We love getting luxury goods for less. Quince has prices that are 50% less than similar brands because they cut out the middlemen to get you quality items at a reasonable price. Washable silk tops and skirts, Italian wool coats, and of course their signature mongolian cashmere sweaters. As the temperatures drop, I'm once again returning to my black V-Neck Sweater and a dark blue Turtleneck Sweater, both in Mongolian cashmere. I love how they feel. But I'm also mixing things up with two new purchases. One, my Mongolian cashmere fisherman crewneck sweater in ivory. It's so cozy. And the other is a black 100% washable silk long sleeve mini dress, for the holidays.I love my two new Quince sweaters, too. They're warm and keep me comfortable against the autumn chill. Check them out. Also, Aine has a cute blue beret that I love and she has begun wearing.I love that beret.Step into the holiday season with layers made to feel good, look polished, and last— from Quince. Perfect for gifting or keeping for yourself. Go to Quince dot com slash msheet for free shipping on your order and 365-day returns. Now available in Canada, too. That's Q-U-I-N-C-E dot com slash msheet to get free shipping and 365-day returns. Quince dot com slash msheetSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What if your yogurt could boost mood, gut, skin, and heart health? In this episode of Vitality Made Simple, Dr. William Davis explains how a simple heart scan, the right nutrients, and his ‘supergut yogurt' can transform your heart and gut health at the same time. Learn how nurturing your microbiome can lift your mood, smooth your skin, shrink your waistline, and keep your body strong for life.Dr. William Davis is a cardiologist turned health pioneer who believes genuine wellness doesn't come from prescriptions—it starts with understanding your body's natural design. After over two decades of practicing conventional cardiology, he realized that true healing meant moving beyond drugs and procedures to address the real root causes: poor nutrition, nutrient deficiencies, and a disrupted microbiome.Through his research and programs, he has helped thousands reverse chronic conditions, shed weight effortlessly, sleep more deeply, and even regain youthful energy—all by restoring balance from within. His discoveries led to bestselling books like Wheat Belly and Supergut, and a thriving community of over 400,000 people following his ‘Infinite Health' lifestyle. Today, he empowers others to take control of their health naturally—with simple, science-based habits that renew vitality at any age.Visit my website DrDebbieOzment.com for valuable free downloads. Additionally, you will find shopping links which I have curated on the website. Please follow me on instagram at drdebbieozment.

Kiki Couchman is the cofounder of Sourmilk, a well-positioned yogurt company with more hustle than the average start-up. We found Sourmilk on social media and was impressed even before we tried the creamy and probiotic-rich yogurt. It's good stuff, as is Kiki's story about how she quit her finance job to start a yogurt company with her best friend—a refrain often repeated in Sourmilk's savvy marketing. What's it like bootstrapping in the highly competitive perishable consumer packaged goods world? This conversation is absolutely illuminating.      Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

On December 6, 1991, four teenage girls—Jennifer and Sarah Harbison, Eliza Thomas, and Amy Ayers—were closing up a North Austin yogurt shop when a horrific crime unfolded.Just before midnight, firefighters arrived to find smoke pouring from the store. Inside, they discovered a nightmare: three of the girls were bound, gagged, stripped, and shot execution-style.The case quickly became one of Texas's most infamous investigations. Police chased dozens of suspects, from local teens to a serial killer on death row. In 1999, two men, Robert Springsteen and Michael Scott, confessed after grueling interrogations. But years later, DNA evidence proved they were innocent, and both were released.Now, more than thirty years later, the Austin Yogurt Shop Murders remain unsolved. With new HBO coverage reigniting interest and advances in DNA technology offering fresh hope, investigators still wonder: is the killer still walking free?Follow True Crime Recaps for the cases that refuse to rest.

The brutal 1991 killing of four teenage girls at an Austin, Texas frozen-yogurt shop have taken a turn after advanced DNA testing identified a new suspect: Robert Eugene Brashers, a known serial killer who died in 1999. These killings were referred to as the Yogurt Shop Murders for decades, with many in the true crime scene and beyond waiting for a resolution in the case. Try our coffee!! - www.CriminalCoffeeCo.com Become a Patreon member -- > https://www.patreon.com/CrimeWeekly Shop for your Crime Weekly gear here --> https://crimeweeklypodcast.com/shop Youtube: https://www.youtube.com/c/CrimeWeeklyPodcast Website: CrimeWeeklyPodcast.com Instagram: @CrimeWeeklyPod Twitter: @CrimeWeeklyPod Facebook: @CrimeWeeklyPod ADS: 1. https://www.UnCommonGoods.com/CrimeWeekly - Get 15% off your next gift!

Liz Clayton Fuller joins the show to talk about the deadly feather trade. Plus, Jess hops in to explain the strange virus causing bunnies to sprout horns, and Rachel gets into the way some folks are using ants to make yogurt. (It's actually kinda good...) Check out all of Liz's art: https://lizclaytonfuller.com/ The Weirdest Thing I Learned This Week is a podcast by Popular Science. Share your weirdest facts and stories with us in our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook group⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠tweet at us⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Click here to learn more about all of our stories! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Links to Rachel's TikTok, Newsletter, Merch Store and More: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/RachelFeltman⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Rachel now has a Patreon, too! Follow her for exclusive bonus content: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/RachelFeltman⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Link to Jess' Twitch: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.twitch.tv/jesscapricorn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Link to all of Jess' content: https://www.jesscapricorn.com/ -- Follow our team on Twitter Rachel Feltman: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.twitter.com/RachelFeltman⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Produced by Jess Boddy: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.twitter.com/JessicaBoddy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Popular Science: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.twitter.com/PopSci⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Theme music by Billy Cadden: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://open.spotify.com/artist/6LqT4DCuAXlBzX8XlNy4Wq?si=5VF2r2XiQoGepRsMTBsDAQ⁠⁠⁠⁠⁠⁠⁠ Thanks to our Sponsors:  Visit ⁠⁠https://GrowTherapy.com/WEIRDEST⁠⁠ today to get started.  Make the switch at ⁠https://MINTMOBILE.com/weirdest Learn more about your ad choices. Visit podcastchoices.com/adchoices

You Better Eat Your Yogurt.

This week on True Crime Rundown, Ellyn and Joey discuss the Yogurt Shop Murders which were solved after 34 years. They also cover Donna Adelson's recent sentencing. Then they discuss Talia C. Teneyuque, who was recently accused of food stamp fraud. Learn more about your ad choices. Visit megaphone.fm/adchoices

Breaking news in the Austin Yogurt Shop Murders case! Justin & Aaron break down what happened to bring this case to a close as well as give details on the killer's violent history. We urge you to watch the press conference as you will get to hear from some of the people responsible for identifying the murderer and bringing justice for Amy, Eliza, Jennifer, and Sarah. Thank you to all law enforcement and citizens who worked tirelessly on this case. For bonus episodes and outtakes visit: patreon.com/generationwhySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In Austin, Texas, in 1991, the city was on the verge of becoming the place we know today, a tech hub, a cultural destination. But back then, it was still a big town that felt small, a place that believed itself safe from the kind of darkness that haunted bigger cities. At the Hillside strip mall on West Anderson Lane, there was a little shop called "I Can't Believe It's Yogurt!" It was a symbol of that every day American life… a place for after-school treats, first dates, and a first job. A place of simple, ordinary innocence. Buton the cold night of December 6, 1991, this symbol of innocence became the scene of an unspeakable crime. An act of such brutal violence that it would steal four young lives and leave a wound on the soul of the city that would fester for nearly 34 years. Amy, Eliza, Jennifer, and Sarah would become permanently etched into the city's memory. Their story became a decades-long quest, not just for a killer, but for the truth. It was a quest marred by false starts, thousands of dead-end leads, wrongful convictions that sent innocent men to prison, and ultimately, a scientific breakthrough that no one, not the investigators, not the families, not the city of Austin, ever saw coming. What happened inside the yogurt shop on that cold December night? And how did one of the most infamous cold cases in Texas history finally find its answer? For more information about the podcast and the cases discussed, visit VoicesforJusticePodcast.com Don't forget to follow me on social media under Voices for Justice Podcast & SarahETurney Join the Patreon family to get instant access to a library of extra content, support the show, and support these cases https://www.patreon.com/VoicesforJustice For more information about the cases discussed, visit ⁠⁠⁠⁠⁠⁠VoicesforJusticePodcast.com⁠⁠⁠⁠⁠⁠ For even more content or if you just want to support our show, you can join our Patreon at ⁠⁠⁠⁠⁠⁠Patreon.com/voicesforjustice⁠⁠⁠⁠⁠⁠ Follow us on social media: Twitter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@VFJPod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@VoicesforJusticePodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@VoicesforJusticePodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@VoicesforJusticePodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠   Voices for Justice is hosted by Sarah Turney Twitter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@SarahETurney⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@SarahETurney⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@SarahETurney⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@SarahETurney⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@SarahTurney⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ The introduction music used in Voices for Justice is Thread of Clouds by Blue Dot Sessions. Outro music is Melancholic Ending by Soft and Furious. The track used for ad transitions is Pinky by Blue Dot Sessions. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Yogurt Shop Murders ////// UPDATE    Part 1 of 1www.TrueCrimeGarage.com After more than 33 years we finally get some closure in the infamous Yogurt Shop Murders case that has haunted Austin Texas since that sad and tragic night when four teen girls were brutally murdered. From The Austin Police Department - Austin Police have made a significant breakthrough in the 1991 I Can't Believe It's Yogurt murder case and we have new information. Our team never gave up working this case. For almost 34 years they have worked tirelessly and remained committed to solving this case for the families of Jennifer Harbison, Sarah Harbison, Eliza Thomas, and Amy Ayers, all innocent lives taken senselessly and far too soon. We have identified a suspect in these murders through a wide range of DNA testing. The suspect is Robert Eugene Brashers, who committed suicide in 1999. This remains an open and ongoing investigation. Previous True Crime Garage Yogurt Shop Murders coverage:The Yogurt Shop Murders - episodes #81 & #82Yogurt Shop Murders - 30 Years Later - episodes #539 & #540The Yogurt Shop Murders - episodes #866 & #867 Be Good, Be Kind, and Don't Litter! Thanks for listening and thanks for telling a friend. Cheers. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

There's been an update in the case of 13-year-old Amy Ayers, 17-year-old Eliza Thomas, and sisters 15-year-old Sarah Harbison and 17-year-old Jennifer Harbison. Whose collective murders are most often referred to as the Yogurt Shop Murders after they were all killed at the I Can't Believe It's Yogurt Shop in Austin, Texas, on December 6, 1991. On September 26th, 2025, the news broke that officials had identified the or possibly one of the perpetrators as Robert Eugene Brashers. For more information about the podcast and the cases discussed, visit VoicesforJusticePodcast.com Don't forget to follow me on social media under Voices for Justice Podcast & SarahETurney Join the Patreon family to get instant access to a library of extra content, support the show, and support these cases https://www.patreon.com/VoicesforJustice For more information about the cases discussed, visit ⁠⁠⁠⁠⁠VoicesforJusticePodcast.com⁠⁠⁠⁠⁠ For even more content or if you just want to support our show, you can join our Patreon at ⁠⁠⁠⁠⁠Patreon.com/voicesforjustice⁠⁠⁠⁠⁠ Follow us on social media: Twitter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@VFJPod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@VoicesforJusticePodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@VoicesforJusticePodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@VoicesforJusticePodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠   Voices for Justice is hosted by Sarah Turney Twitter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@SarahETurney⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@SarahETurney⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@SarahETurney⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@SarahETurney⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@SarahTurney⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ The introduction music used in Voices for Justice is Thread of Clouds by Blue Dot Sessions. Outro music is Melancholic Ending by Soft and Furious. The track used for ad transitions is Pinky by Blue Dot Sessions. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Major breaking news here as serial killer Robert Eugene Brashers has been identified as being responsible for the infamous quadruple Yogurt Shop murder in December, 1991 in Austin, TX.  Killed were Jennifer Harbison, and Eliza Thomas who were employees of the 'I Can't Believe it's Yogurt' shop in Austin, along with Jennifer's sister Sarah Harbison, and her friend Amy Ayers who were in the shop in order to get a ride home with Jennifer after closing. All four girls were shot in the head execution style and at least one of them was raped. After they were killed, the shop was set on fire to cover up the crime and destroy evidence.  Robert Eugene Brashers was a known rapist and serial killer who roamed from state to state. Among many twisted crimes, We know Brashers was responsible for the murders of Genevieve "Jenny" Zitricki in Greenville, SC in 1990, as well as that  of mother and daughter  Sherri and Megan Scherer in Portageville, Missouri in 1998. We did a full episode on Brashers way back in 2018; season 4 episode 5. You can listen to that full episode here.  This is a breaking news story and the investigation is ongoing. You can help support the show through Patreon. We'd love to connect with listeners on social media. We are available on the following platforms: Facebook - Facebook Discussion group - Instagram - Threads - X Formerly Twitter - Blue Sky - Twitch - Tik Tok  Criminology is an Emash Digital production hosted by Mike Ferguson and Mike Morford. 

Today, this is what's important: Mental health check in, hoarding, experiences, teeth, DirectTV, commercials, porn, the cruise, & more. Come see us LIVE on November 20th in Las Vegas! Tickets on sale now! Click here for more information about the This Is Important Cruise Feb 22nd-26th!See omnystudio.com/listener for privacy information.