Podcasts about advantages

10-31 Dirty Work Hour 4: Larry Kreuger breaks down SF advantages vs Giants, plus a sound soiree throwback and JordO sings us into the weekendSee omnystudio.com/listener for privacy information.

Today, I'm joined by Dr. Drew Taylor, a trailblazer in regenerative medicine and the innovative force behind Acorn Biolabs. Dr. Taylor's path is anything but ordinary—he went from pitching in professional baseball to pioneering non-invasive ways to collect and preserve the body's most potent cells, all sourced from our hair follicles. His journey is a testament to the power of curiosity, resilience, and the drive to use cutting-edge science for better health and longevity. ONE-FREE Year of Hair Follicle Banking: Whether it's for present use or future use, you get one full year of free banking. All you have to do is find a clinic that offers Acorn near you, sign up for your hair follicle harvest, and then go to acorn.me/nat and use code NAT at checkout to get one free year of banking. Episode Timestamps: Dr. Drew Taylor's journey: pro athlete to stem cell science ... 00:06:24 Transition from sports to regenerative medicine ... 00:09:45 Advances in stem cell therapy and cell reprogramming ... 00:11:01 Donor vs. autologous stem cell differences ... 00:12:12 Stem cell hierarchy and pluripotency explained ... 00:19:00 Limits of biological age tests ... 00:23:27 Non-invasive harvesting from hair follicles ... 00:27:36 Advantages of hair follicle cells ... 00:30:10 Age and timing for cell banking ... 00:33:02 Wound healing case study with secretome ... 00:38:19 Secretome, exosomes, and topical treatment potential ... 00:40:43 Hair regrowth and transplant support ... 00:52:12 Accessibility and affordability of Acorn's approach ... 00:56:40 Cryopreservation as a "biological insurance policy" ... 00:59:42 Microneedling and aesthetic results ... 01:00:39 Future uses: sports injuries, immune cells, organ regeneration ... 01:04:30 Final advice for longevity and health span ... 01:13:16 How to access Acorn's services ... 01:15:18 Our Amazing Sponsors: Puori - Minimally processed, made from pasture-raised cows' milk, and it's tested for over 200 contaminants every single batch. Go to Puori.com/NAT and use code NAT for 20% off— it also applies to subscriptions so you'll get nearly a third off the price. Kineon - Near-infrared light helps improve circulation, oxygen delivery, and mitochondrial function, which can support focus, recovery, and even overall brain health. Visit kineon.io/NATNIDDAM and get 10% off! Digestive Bitters by Just Thrive - One capsule before eating helps your body absorb more nutrients, ease digestion, and leave you feeling light instead of weighed down. Head over to Justthrivehealth.com/discount/NAT and use code NAT20 for 20% off. Nat's Links: YouTube Channel Join My Membership Community Sign up for My Newsletter Instagram Facebook Group

Do we need to start teaching our young people about the advantages of AI? With the way the world is going, these could be valuable career deciding skills.Jean Noonan, a part of Digital Business Ireland Advisory Council, and an Assistant Lecturer in the School of Business Technology, Retail, and Supply Chain at TU Dublin, thinks just that. She joins Seán to discuss

Do we need to start teaching our young people about the advantages of AI? With the way the world is going, these could be valuable career deciding skills.Jean Noonan, a part of Digital Business Ireland Advisory Council, and an Assistant Lecturer in the School of Business Technology, Retail, and Supply Chain at TU Dublin, thinks just that. She joins Seán to discuss

Have you seen the headlines lately? If so, you might be tempted to pump the brakes on real estate investing and wait for the economy to pick up. But you could be missing out on huge wealth-building opportunities we haven't seen in years. Today, we're sharing how YOU can gain an edge in this housing market! Welcome back to the Real Estate Rookie podcast! By this point, you've probably heard it all: the market has slowed. The economy has weakened. Unemployment is on the rise. Some say we're still headed for a recession. What does this all mean for real estate investors, especially rookies looking to take down their first deals? As you're about to hear, Ashley and Tony believe you have a golden opportunity to invest in real estate right now! Those who wait on the sidelines could regret missing out, while those who make moves today could easily come out ahead. Tune in to learn why time in the market almost always beats timing the market, how to lower your investing risk with “conservative” investment analysis, and the different levers you can pull to buy rental properties at a deep discount! In This Episode We Cover Huge opportunities for real estate investors in a “weak economy” Why time in the market beats timing the market (even in real estate!) Five steps to buying your first or next rental property in this market Why holding out for lower mortgage rates is usually the wrong move How to mitigate risk through “conservative” deal analysis Why you should always ask for seller concessions in a buyer's market And So Much More! Check out more resources from this show on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠BiggerPockets.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.biggerpockets.com/blog/rookie-633 Interested in learning more about today's sponsors or becoming a BiggerPockets partner yourself? Email ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠advertise@biggerpockets.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Dave talks about how the tariffs have impacted his business personally and how he plans to address these challenges. He talks about how you can save your profit margins by manufacturing locally or manufacturing in house (at least by experimenting), and expanding to other marketplaces or countries to save some of that profit margin. Today's episode is sponsored by Sellerboard. Sellerboard helps users track sales, refunds and fees in real time, and even counts your indirect expenses in final profit. Beyond analytics, Sellerboard also streamlines operations with smart portfolios for PPC, inventory forecasting & management and more! Try Sellerboard free for 2 months — no credit card required. Just go to sellerboard.com/ecomcrew and get clarity on your margins today. Tariffs have been a significant cost for Amazon businesses, which have ultimately eaten away at profit margins. Timestamps 00:00 - Navigating Tariffs: An Overview 02:50 - Five-Step Strategy for Local Manufacturing 05:52 - Identifying Products for Local Production 08:54 - Leveraging Technology for Efficient Manufacturing 11:47 - Exploring Chemical Products and Local Manufacturing 14:46 - Advantages of Local Manufacturing in E-commerce 16:52 - Diversifying Markets Beyond the US 21:11 - Strategies for Higher Margins and Payment Terms 24:48 - Navigating Tariffs and Legal Considerations As always, if you have any questions or anything that you need help with, leave a comment down below if you're interested. Don't forget to leave us a review on iTunes if you enjoy our content. Thanks for listening! Until next time, happy selling!

Blackbird Merch: https://www.blackbird-usa.comPBA- https://www.powderboundadventures.comIn this episode of the Let's Assess Podcast, we're diving into the top 9 essential mods for your Ski-Doo snowmobile to dominate the 2025 season! Whether you're navigating powder, tackling steep terrain, or cruising the trail, these upgrades could transform your ride. If you're curious about how Ski-Doo stacks up against competitors like Polaris, Arctic Cat, or Lynx, we've got you covered with insights on power, performance, reliability, and handling.Here's what we're covering:- **Affordable must-haves**: From ski rubbers to seat covers, we highlight small upgrades that make a big difference in comfort, safety, and control.- **Mid-range upgrades**: Learn why a strong bumper and aftermarket spindles can improve durability and handling for technical riding.- **High-end splurges**: Thinking about carbon hoods or lightweight skids? We discuss how these mods reduce weight and enhance performance.We also compare turbocharged vs. naturally aspirated setups, share thoughts on throttle response, and talk about the pros and cons of Ski-Doo's handling in different terrains. If you're wondering whether these mods suit your riding style and preferences, this video could help you decide!**Let us know what you think!** Have you tried any of these mods, or do you have recommendations for other must-haves? Drop your thoughts in the comments. Don't forget to like, subscribe, and join the conversation as we explore ways to make your snowmobile the ultimate ride this season!#skidoomods #2025snowmobile #skidooturbo #snowmobileaftermarketparts #snowmobileperformanceupgradesCHAPTERS:00:00 - Intro01:22 - Ski-Doo Performance Highlights08:41 - Ski-Doo Limitations and Drawbacks15:37 - Budget Upgrades for Your Sled Under $100020:44 - Mid-Range Upgrades for Your Sled $1000-$200022:43 - Premium Upgrades for Your Sled $2000-$300026:55 - Understanding Suspension Systems34:35 - Benefits of a Carbon Hood37:05 - Advantages of a Carbon Sled Skid38:57 - Brent's Sled Choice Insights41:06 - Key Factors for Aftermarket Parts Selection43:20 - Conclusion and Final Thoughts

When painting outdoors, controlling lighting conditions is critical to achieving accurate color perception and rendering paintings that translate well when viewed indoors. Understanding how natural and artificial light interacts with your workspace and painting surface can greatly influence the final outcome. Below are comprehensive insights and techniques based on years of experience in plein air painting. 1. Qualities of an Effective Umbrella for Outdoor Painting The ideal umbrella used for outdoor painting must be opaque, preventing any light from bleeding through. The top half should be white to reflect sunlight and keep the artist cool during long outdoor sessions. The underside must be black and completely non-reflective to eliminate reflective and key light that can interfere with accurate color observation. Using an umbrella that allows light to pass or reflect will distort the lighting environment and complicate color matching. 2. The Problem with Transparent Umbrellas Transparent umbrellas permit excessive light penetration, creating an inconsistent and overly bright environment around the painting area. This excessive light causes glare and reflections on the palette and canvas, making it difficult to judge true colors and values. The uncontrolled light increases the brightness and washes out subtle color transitions, resulting in less accurate color representation during the painting process. 3. Impacts of Excessive Light Exposure on Paintings Viewed Indoors When painted under very bright light outdoors, the colors and luminosity in a painting can become misleading. Paintings created in these over-illuminated conditions often appear darker or poorly balanced when viewed under typical indoor lighting. This happens because the artist may adjust colors to compensate for the intense outdoor light, leading to undervalued color chroma and less vibrancy indoors. 4. Ideal Studio Lighting for Accurate Color Perception The best studio lighting environment features a relatively low light level, such as a 60-watt bulb controlled with an in-line dimmer switch. Less light in the studio environment encourages the artist to "push" the light and luminosity into the painting consciously. This controlled and dimmed lighting environment helps reveal true color relationships and avoids the deceptive brightness that causes color distortions. 5. Advantages of Painting Under Lower Light Conditions Paintings created under lower light conditions often appear more vibrant and luminous when viewed indoors because the artist uses higher chroma and contrast to compensate for reduced light levels. This practice results in richer, more glowing colors that maintain their intensity under a range of lighting conditions. Lower light training also enhances the artist's sensitivity to subtle tonal variations. 6. Misconceptions About Bright Studio Lighting Contrary to popular belief, bright lighting in a studio is detrimental to color accuracy. Excessive brightness leads artists to lower chroma values in their palette to counterbalance the intense illumination, which unintentionally causes the paintings to appear darker and more muted when seen under normal or dimmer lighting conditions. 7. How a 60-Watt or Lower Light Source Improves Color Perception Using a lower wattage light source improves color and luminosity perception by limiting excessive brightness that can blind the eye to subtle hues. It enables an artist to focus on tonal relationships carefully, producing paintings with a balanced color range and lively surface quality. Dimmer lighting conditions enhance the perception of glow and depth in a painting. 8. Challenges of Painting in DiffSupport the showFor more information go to www.StefanBaumann.com https://www.stefanbaumann.com/Free Book For painting, coaching call me on my phone at 415-606-9074

Review the energy settings needed for defibrillation and/or synchronized cardioversion using an AED, biphasic, or monophasic defibrillator.Defibrillators three basic categories.Use of an AED to rapidly deliver a shock.Advantages & use of biphasic defibrillators.Energy for monophasic defibrillators to defibrillate V-Fib or pulseless V-Tach.AED safety.Cardioversion of patients in unstable SVT or V-Tach with a pulse using biphasic vs monophasic monitor/defibrillators.Team safety when performing synchronized cardioversion.Energy needed to cardiovert unstable patients with a narrow vs wide complex tachycardia.**American Cancer Society (ACS) Fundraiser This is the seventh year that I'm participating in Men Wear Pink to increase breast cancer awareness and raise money for the American Cancer Society's life-saving mission.I hope you'll consider contributing.Every donation makes a difference in the fight against breast cancer! Paul Taylor's ACS Fundraiser Page: http://main.acsevents.org/goto/paultaylorTHANK YOU for your support! Good luck with your ACLS class!Links: Buy Me a Coffee at https://buymeacoffee.com/paultaylor Free Prescription Discount Card - Get your free drug discount card to save money on prescription medications for you and your pets: https://safemeds.vip/savePass ACLS Web Site - Other ACLS-related resources: https://passacls.com@Pass-ACLS-Podcast on LinkedIn

Growing your own herbs and vegetables can be satisfying and rewarding, but it can be difficult for those who don’t have enough space to set up a garden bed. Hydroponics is one of many methods which will allow you to create a garden without the need for soil, as explained here by Aaron Cullis of Urban Organics. Good Morning Cape Town with Lester Kiewit is a podcast of the CapeTalk breakfast show. This programme is your authentic Cape Town wake-up call. Good Morning Cape Town with Lester Kiewit is informative, enlightening and accessible. The team’s ability to spot & share relevant and unusual stories make the programme inclusive and thought-provoking. Don’t miss the popular World View feature at 7:45am daily. Listen out for #LesterInYourLounge which is an outside broadcast – from the home of a listener in a different part of Cape Town - on the first Wednesday of every month. This show introduces you to interesting Capetonians as well as their favourite communities, habits, local personalities and neighbourhood news. Thank you for listening to a podcast from Good Morning Cape Town with Lester Kiewit. Listen live on Primedia+ weekdays between 06:00 and 09:00 (SA Time) to Good Morning CapeTalk with Lester Kiewit broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/xGkqLbT or find all the catch-up podcasts here https://buff.ly/f9Eeb7i Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See omnystudio.com/listener for privacy information.

What if non-stop publishing is quietly killing your creativity, or is keeping a steady stream of episodes the only thing keeping you afloat? Today, we tackle one of podcasting's most debatable questions: Should you produce in seasons or keep going all year? Jason from Bombtrack Media and Julia from The Podcast Teacher join us to share their sharp, experience-based views. Jason views seasons as an opportunity to recharge and refine, while Julia believes that steady output fosters trust and loyal listeners. Together, we make the case for both sides as we dig into burnout, batching, and how pausing or pushing through shapes growth, engagement, and creativity. This conversation offers a thoughtful examination of maintaining your podcast's strength without losing its spark.Episode Highlights: [02:27] Welcoming Jason Cercone and Julia Levine  [05:58] Discussion on Podcasting Formats  [08:30] Icebreaker Question:  What's one thing that helps you stay consistent or inspired to keep showing up?[16:18] Debate: Seasons vs. Ongoing Podcasts  [29:14] Building Consistency in Your Show   [32:12] Marketing and Promotion  [36:47] Challenges with Podcast Seasons  [42:14] Advantages of Ongoing Shows  [48:57] Balancing Breaks and Content Creation  [55:43] TV Show Comparisons  Links & Resources: Join The Empowered Podcasting Facebook Group:www.facebook.com/groups/empoweredpodcasting⁠Julia Levine: The Podcast Teacher: https://thepodcastteacher.comJason Cercone Bombtrack Media: https://www.bombtrackmedia.comRemember to rate, follow, share, and review our podcast. Your support helps us grow and bring valuable content to our community.Join us LIVE every weekday morning at 7 am ET (US) on ⁠Clubhouse⁠: ⁠⁠⁠ https://www.clubhouse.com/house/empowered-podcasting-e6nlrk0w⁠⁠Or Join us on Chatter: https://preview.chattersocial.io/group/98a69881-f328-4eae-bf3c-9b0bb741481dLive on YouTube: ⁠https://youtube.com/@marcronick⁠Brought to you by⁠ ⁠iRonickMedia.com⁠⁠ Please note that some links may be affiliate links, which support the hosts of the PMC. Thank you!--- Send in your mailbag question at:⁠ https://www.podpage.com/pmc/contact/⁠ or ⁠marc@ironickmedia.com⁠Want to be a guest on The Podcasting Morning Chat? Send me a message on PodMatch, here: ⁠https://www.podmatch.com/hostdetailpreview/1729879899384520035bad21b⁠

Welcome back to "The Tax Blueprint: Structuring Funds, Joint Ventures, and REITs." In the third episode of our three-part series, hosts Saba Ashraf, Aresh Homayoun, and Tom Phelan explore the advantages that may be offered to foreign investors in U.S. real estate funds by using REITs.This episode discusses how REITs can be utilized to minimize U.S. tax return filing obligations and tax liabilities for foreign investors. Saba, Aresh, and Tom discuss a side-by-side comparison of the results of using a C-corporation blocker by the fund and a REIT blocker by the fund.Stay tuned for upcoming series covering structuring by funds and GPs to ensure maximum utilization of Section 1202, characterization of preferred equity investments, management fee waivers, management compensation structuring, and other topics of interest. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Private equity investment in health care facilities has grown substantially in the past decade. There have been hundreds of such acquisitions of health care facilities in the past decade, including physician practices, nursing home facilities, and hospitals involving hundreds of billions of dollars.At its most basic, private equity investors take over a health care company with the intention of increasing its value and reselling it for a profit. Advantages of such a strategy can be more capital investment and management expertise. Downsides include the use of leveraged buyouts that could saddle the acquired company with high levels of debt. On this episode, we're joined by Dr. Zuri Song, an associate professor of health care policy and medicine at Harvard Medical School, and an expert on the financial incentives, public policies, and private sector investment in the health care system. Dr. Song explained what research has found in studying private equity acquisitions in health care. On average, he said, these investments raise real concerns about both patient outcomes and access to care.State legislatures are at the forefront of regulation in this area with much of the regulation focusing on increased transparency into these transactions. I talked with two state legislators to get their perspective: Senator Tyler Johnson, a Republican from Indiana who is also a physician, and Senator Cindy Friedman, a Democrat from Massachusetts. They each discussed the legislative action in their states and how they view private equity investment.ResourcesThe Evolving Landscape of State Health Care Transaction Laws, NCSL Health Costs, Coverage and Delivery Database, NCSL 

Diandra Binney is Director of Communications, North America at Xero, a global small business platform that helps owners supercharge their businesses with smart automation, strategic insights and expert support. With nearly 15 years of experience in B2B technology communications, Diandra specializes in building powerful brand narratives that drive market leadership and business results. At Xero, she leads the North American strategy for media relations, executive visibility and corporate reputation across the region. Before joining Xero, held senior roles at several high-growth agencies, where she played a pivotal role in helping clients navigate periods of rapid scaling, funding rounds and new market entry.

In today's episode, we have the pleasure to interview Bob Wheatley, Author of, Single-Minded: Finding Purpose & Strength in Your Season of SinglenessBob  is a USA Today bestselling author, keynote speaker, and former professional athlete. His work has been featured on Way-FM, Focus on the Family, Christian Nation, and various other international outlets. Bob also works as a Personal Brand Strategist with Brand Builders Group, which is one of the world's top Personal Brand Strategy firms. Brand Builders Group advises some of the top personal brands in existence today, including people like John Maxwell, Ed Mylett, Jenna Kutcher, Lewis Howes, Amy Porterfield, Eric Thomas, and Nick Hutchison.In this episode, you'll learn why “marketing is slow but sales is fast” when it comes to book launches, the Book-In-Lieu-of-Fee strategy that turns a single keynote into hundreds of book sales, and the clarity-first framework Brand Builders uses to help authors and speakers identify who they serve, what problem they solve, and how to monetize their message.We hope you enjoy this incredible conversation with Bob Wheatley.To Learn More about Bob and buy his book visit: The Book: https://a.co/d/21OudO5app.helloaudio.fm/feed/20df5db5-0ccb-44e2-8fff-1bb4ac70c5bc/signuphttps://wealthyandwellknown.com/audiobook-rpp/?affiliate_code=173810https://freebrandcall.com/bookthinkers/Website/Socials:https://bobwheatley.com/https://www.instagram.com/bob_wheatleyhttps://www.facebook.com/wheatleybooks/https://www.linkedin.com/in/bob-wheatley/https://youtube.com/@bob_wheatley0:00 Intro1:43 Intro to Bob & Brand Builders Group  4:31 “I will quit my job tomorrow if you let me work for you”  7:17 Culture & community value in a business  13:50 Why there should be a sales-mind behind a book launch  20:54 How to grow your mission as a business  24:43 Saving the best for first (not for last)  27:14 Starting your journey with Brand Builders  28:43 Advantages of a season of being single  33:49 The bestseller launch plan

Jesse Walters shares how he built lasting wealth through persistence, local bank partnerships, and buy-and-hold investing while keeping family and balance at the center of his journey toward financial freedom.See full article: https://www.unitedstatesrealestateinvestor.com/building-unbelievable-financial-freedom-brick-by-brick-with-jesse-walters/(00:00) - Welcome to The REI Agent Podcast(00:03) - Introduction of Guest Jesse Walters(00:10) - Jesse Shares His Journey into Real Estate(01:17) - From Watching His Wife's Success to Starting His Own Path(02:40) - Their First Rental Property Experience(03:52) - Lessons Learned from the First Deal(04:26) - Discovering a Passion for Investing(05:04) - Getting Creative with Financing(05:33) - Diving Deep into Podcasts and Books(05:42) - Balancing Flips and Rentals(06:04) - The Power of Equity and Refinancing(06:16) - Using Equity to Scale the Portfolio(06:34) - The First Flip and Renovation Story(07:56) - Lessons from a Fourplex Investment(08:23) - Turning Old Properties into Cash Flow Machines(09:09) - Strategies for Renovating and Deciding to Sell or Hold(09:32) - Rental Grade vs. Flip Grade Renovations(12:00) - Financing Strategies and Local Banks(12:23) - Working with Small Local Banks(14:33) - Mattias Shares His Banking and Financing Experiences(17:20) - The Advantages of Local Lenders(17:39) - Building Trust and Track Record with Banks(17:59) - Defining the Buy Box for New Acquisitions(18:13) - Scaling to 10 Properties in a Year(20:06) - From 1800s Properties to New Construction(20:54) - Lessons in Portfolio Evolution(21:48) - The Reality of Fixer-Uppers and Future Growth(22:00) - Doing the Work Yourself vs. Hiring Out(23:00) - The Value of Hiring Professionals(24:25) - Managing Work-Life Integration with Family(26:24) - Finding Deals through Networking and Marketing(26:32) - Direct Mail and Social Media Leads(27:41) - Building a Brand That Attracts Deals(27:54) - Jesse's Advice for New Investors(30:06) - Mattias on Taking Action vs. Overanalyzing(31:22) - Facing Fear and Self-Doubt in Investing(31:57) - Book Recommendation: The Dealmaker by Henry Washington(33:28) - Lessons from Henry Washington(33:45) - Where to Follow Jesse Walters Online(34:09) - Closing Remarks and GratitudeContact Jesse Waltershttps://www.realtor.com/realestateagents/6284cfd74ebc6f15cfb4c462https://www.facebook.com/jesse.vale.walters/https://www.instagram.com/jesse.v.walters/https://camachocoffee.com/If today's story inspired you to take that first bold step toward freedom, remember that small actions build big futures. For more powerful stories like Jesse's, visit https://reiagent.com

In this practical and inspiring ETFatlas podcast episode, host Jack Lempart welcomes Paul Merriman for a return conversation focused on the biggest mistakes beginner investors make—and how to avoid them.The discussion reveals why most investing errors are emotional, not technical. Paul emphasizes that successful investing is usually simple, though almost never easy.Paul Merriman draws on decades of experience as an educator, advisor, and founder of the Merriman Financial Education Foundation to spotlight key pitfalls:Trusting the wrong adviceStarting too late with investingLetting emotions drive decisionsChasing recent performancePaul's conversation goes further, sharing actionable tips:How defensive investing and diversification protect you from major mistakesPractical ways to automate good habits and avoid behavioral biasesInsights from both US and European market examplesYou'll also hear why academic research has shaped today's best investment practices. Paul strongly advocates:Automating decisions wherever possibleBroad diversificationMaintaining discipline during market turbulenceListeners receive clear advice on keeping investing simple, avoiding high fees, and building portfolios designed to withstand uncertainty.The episode closes with tips for further reading—including free educational resources and helpful links—to support every investor's learning journey.AgendaPaul Merriman's journey from stockbroker to financial educator and foundation founder​Introduction to the most costly mistakes for beginners and how they can affect lifetime wealth​Why trusting the wrong advice is potentially the biggest error investors make​The importance of choosing academically sound, evidence-based sources over industry “experts” or neighbors​Analysis of how starting too late in investing can dramatically reduce future wealth​The emotional traps beginners face and the impact of behavioral biases on decision-making​The problem of performance chasing and recency bias in investment choices​Automating investments and the value of regular, disciplined contributions​Why diversification is considered “the only free lunch” in investing by experts​Advantages of keeping portfolios simple with solutions like target-date funds and low-cost ETFs​Examples illustrating the massive impact of investment fees over decades​The difference between defensive and offensive strategies in long-term market success​Real-world lessons from market history, including US, Europe, and Japan​How to avoid paralysis from choice overwhelm in a landscape of thousands of ETFs​

All three hosts (before Aram leaves for his flight) get together to dissect every possible matchup within the 2025 World Series between the Toronto Blue Jays and the Los Angeles Dodgers. Advantages, disadvantages, personnel, trends, and more!Intro: 0:00How They Got Here: 6:44WS Odds: 11:54Lineup Comparison: 18:09SP Comparison: 57:42Aram's Predictions: 1:08:58RP Comparison: 1:15:58Def/BR Comparison: 1:25:04X-Factors: 1:32:10Predictions: 1:38:58Text "BASEBALL" to 29017 for 20% off of your next purchase at LIDSJoin Our New DiscordSubscribe to Our New Newsletter!Get Your Just Baseball MerchUse Code "JUSTBASEBALL" when signing up on BetMGMOur Sponsors:* Check out T-Mobile: https://www.t-mobile.com* Check out T-Mobile: https://www.t-mobile.com* Check out T-Mobile: https://www.t-mobile.com* Check out T-Mobile: https://www.t-mobile.com* Check out Uncommon Goods: https://uncommongoods.com/justbaseballSupport this podcast at — https://redcircle.com/the-just-baseball-show/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this episode of the Sound of Economics, host Rebecca Christie sits down with Bruegel's Marie-Sophie Lappe and Francesco Nicoli, authors of a recent study on green public procurement, as well as Karolis Granickas of the Open Contracting Partnership non-governmental organisation. They discuss how governments decide what to buy, and what European policy can do to make this process work better. Is there a way for this purchasing to advance the climate transition agenda too? How can governments balance price, product choices and the impact on their local economies? How does this fit with the global context and balancing the pros and cons of non-EU products? This podcast aims to demystify the contracting cycle and unpack some of the issues at stake. Related research: Lappe, M. and F. Nicoli (2025) ‘Advantages and pitfalls of green public procurement as a European strategic tool', Working Paper 21/2025, Bruegel Towards a Green Procurement Union: trade-offs and strategic choices, Bruegel event, 24 September 2025 See Open Contracting Partnership website: https://www.open-contracting.org/what-is-open-contracting/sustainability/

Blake Murphy and Julia Kreuz are joined by Jeff Blair to discuss his appearance in the documentary about the demise of the Montreal Expos and how this Blue Jays team compares to others in team history. The Score's Jonah Birenbaum (51:59) joins to reflect on Toronto's season and the ups and downs throughout the year. Lastly, the Athletic's Levi Weaver (1:18:16) breaks down where the Dodgers and Blue Jays hold advantages as we begin previewing the 2025 World Series. The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliate.

Today, I'm joined by Omid Moghadam, a serial inventor and biotech entrepreneur whose fascination with innovation has led him from the world of imaging and semiconductors to groundbreaking advancements in cancer screening. Omid shares how personal experiences—including his mother's battle with cancer and his own early diagnosis—sparked his relentless drive to build better tools for early cancer detection.   Visit https://auria.care/ and use code NAT20 to save 20% off Auria   Episode Timestamps: Omid Moghadam's path from tech to biotech ... 00:05:05 Personal cancer stories fueling innovation ... 00:09:58 How tears enable advanced screening for breast cancer ... 00:11:16 Advantages and affordability of tear-based testing ... 00:13:48 AI's role in developing Auria ... 00:16:35 Screening vs. diagnostic—key distinctions ... 00:20:12 Early detection and functional medicine approaches ... 00:27:25 Challenges with current breast cancer screening ... 00:39:15 Future directions: more cancer screens and radiopharmaceuticals ... 00:48:31 Accessing Auria and company discount ... 01:01:16   Our Amazing Sponsors: NEW Timeline Gummies: Urolithin A supports muscle strength and cellular energy. It's about improving how your body functions at the source. Mitopure is the only clinically proven Urolithin A, giving you six times more than you'd get from a glass of pomegranate juice. Visit Timeline.com/nat20 and use code nat20 for 20% off your purchase.    Qualia Senolytic - A cutting-edge formula designed to help your body eliminate senescent cells, also known as “zombie cells.” Go to qualialife.com/NATHALIE  and use promo code NATHALIE to get 15% off—and try it risk-free with their 100-day money-back guarantee.   Manukora honey - From remote forests in New Zealand, where bees collect nectar from the native Manuka tea tree. That nectar is naturally rich in antibacterial compounds like MGO, plus antioxidants and prebiotics that support immunity and gut health. Visit manukora.com/NAT to save up to 31% plus $25 worth of free gifts with the Starter Kit - you'll get an MGO 850+ Manuka Honey jar, 5 travel sticks, a wooden spoon, and a guidebook.   Nat's Links:  YouTube Channel Join My Membership Community Sign up for My Newsletter  Instagram  Facebook Group

Nielsen finds radio paired with TV can boost ROI by 20%. Podcast ads deliver 70% recall and drive purchase action for 22% of listeners immediately after hearing an ad.This week, Elena, Angela, and Rob explore why audio is such a powerful marketing tool. They share how Marketing Architects' roots in radio shaped their advertising philosophy, explain why sound creates lasting memories and emotional connections, and discuss the future of audio from smart speakers to AI-driven experiences.Topics covered: [03:00] How early radio work shaped Marketing Architects' approach[07:00] Campaign that proved the power of testimonials in audio[13:00] Four ways brands can use audio to build distinctive assets[17:00] Brands getting sonic branding right today[22:00] Advantages and disadvantages of podcast advertising[27:00] Where audio advertising is heading in the next five to ten years  To learn more, visit marketingarchitects.com/podcast or subscribe to our newsletter at marketingarchitects.com/newsletter.  Resources: WARC Study: https://www.warc.com/content/paywall/article/bestprac/what-we-know-about-radio-and-audio-effectiveness/en-GB/109845?2025 eMarketer Article: https://www.emarketer.com/content/podcast-ads-turn-listener-attention-measurable-action Get more research-backed marketing strategies by subscribing to The Marketing Architects on Apple Podcasts, Spotify, or wherever you listen to podcasts. 

Atomic-6 is an advanced composites solutions manufacturer providing products such as satellite solar arrays and Space Armor(TM), based in Atlanta. Founder & CEO Trevor Smith is our guest this week.

Lords: * Daniel * https://www.danielmullinsgames.com/ * Chris Topics: * Psychic Students In Pursuit Of Guidance (psipog) * https://www.youtube.com/watch?v=6EIwP0zerbk * Zhaozhou's "Wash Your Bowl" Koan * Figwit * https://en.wikipedia.org/wiki/Figwit * Sudo-Ku * https://katlehmann.weebly.com/sudo-ku-a-multi-haiku-form.html * Game Design: The form is arbitrary and not worth much thought. What's interesting is how you play in and with the form. See The Witness, Undertale, Sokoban games, Pinball machines Microtopics: * Introducing yourself twice. * Spider mites and spider mite exterminators. * Exterminating your spider mite infestation with a washcloth. * Diatomaceous earth mines in your hometown. * The paperwork necessary when your diatomaceous earth mine accidentally breaks through into the neighboring nitroglycerin mine. * How to develop psychic powers of various kinds. * Learning to meditate in service of manifesting your psiballs. * Learning how to spin a watch around on the Psipog Archive. * A 90 year old dude who has been meditating all his life but still doesn't have psychic powers: maybe he's just bad at it? * The secret geometry that lets you talk to space beings. * Who wants to talk to space beings? * How to make progress on what mysteries we have left. * Reinventing all of physics from first principles. * How does nobody know about creating energy balls with your mind?? * Choosing not to do the thought experiments that have no good possible outcome. * Sitting at a desk made of laminated particleboard. * Pseudo-complex meals. * When civilization collapses, how am I gonna make a Big Mac?? * Taking the time to get to know every person you meet and understand every safety you interact with. * Wanting to know a secret that nobody else knows. * How not to pronounce "koan." * What do you do after you finish your gruel? * Becoming enlightened during Ikea furniture assembly. * Ancient Chinese yo momma jokes. * The enlightened experience of inhabiting a mind vs. the bowl needs to be washed again. * Questions that science cannot answer. * Probing your blood. * Measuring your blood chemistry while you wash the dishes to determine whether you're a good person. * How to measure how many people you've helped. * Short-circuiting your friend's money metaphor before it starts. * An incredibly wise computer refusing to tell you the answer because it's too nuanced. * Concrete actionable advice that you can trust every time. * Figwit pre- and post lines. * How things went viral before social media. * The Figwit obsession: it's weird. * Tracking down Figwit's Topps card to look up his RBI. * Why is it the "one" ring when all the Nazguls also have rings?? * Lord of the Rings fans and how much they love it when podcasters are confused about Lord of the Rings lore. * Effective fandom activism at its most innocent and pure. * Where were you when you found out Sonic was going to be in Smash? * A button that was effective so they pushed it a lot. * A Small Brown that Peter Jackson put inside the Real Brown. * Topic Lords Movie Secrets Special. * Sudo-Ku. * A fun gimmick that results in a worse poem. * Americans: do they do Haiku wrong?? * Syllables vs. sound units. * One pthong and more than one pthong. * Spending too much time reading about the form. * Drawing a line on a grid. * A valid approach to making interesting stuff. * The Pacific Pinball Museum. * Pinball as kinetic electromechanical art. * Electromechanical puppet shows at Musee Mechanique. * If Pixar existed in 1800, what would they do? * What if you're playing DDR but it's a joke? * High concept jam games. * Alien vs. Predator but you're roommates with the Alien. * Advantages and disadvantages of starting from an existing design. * Advantages of having a slightly different goal from everyone else in your field. * Chess with time travel.

Welcome to episode 301 of Grow Your Law Firm, hosted by Ken Hardison. On this episode, Ken is joined by Jeremy Alters of ClaimAngel, the co-founder and CEO of the pioneering legal funding marketplace. Jeremy has built ClaimAngel into a platform that standardizes, democratizes, and centralizes legal funding while connecting law firms with multiple funders. Before launching the company, he was recognized as one of the nation's top plaintiff attorneys, securing over $5.5 billion in settlements and verdicts. Jeremy has also held leadership positions in bar associations, including President of the Miami-Dade County Trial Lawyer Association, and mentors attorneys through his consulting practice with the Berman Law Group. What you'll learn about in this episode:   Litigation Funding Marketplace: - How ClaimAngel connects law firms with multiple funders - Advantages of standardized, transparent funding rates Protecting Clients and Ethics: - How attorneys fulfill fiduciary duties using ClaimAngel - Ensuring clients receive needed funds without jeopardizing case outcomes Financial Efficiency and Technology: - Streamlining case funding through ClaimAngel's digital portal - Tracking funding, payoffs, and client access efficiently Funding Rate Structure: - Flat-rate model and capped interest for client protection - Comparison versus typical industry lending and credit card rates Partnerships and Adoption: - How top personal injury firms use ClaimAngel to support clients - Impact of ethical, efficient funding on law firm success and client satisfaction Resources: Website: claimangel.com/lawfirms LinkedIn: linkedin.com/in/jeremy-alters1 Facebook: facebook.com/claimangell Twitter (X): x.com/claimangel   Additional Resources:    https://www.pilmma.org/the-mastermind-effect https://www.pilmma.org/resources https://www.pilmma.org/mastermind AI for PI Expo:   www.pilmma.org/ai-for-pi-expo

Can a gym be profitable with just 15 to 20 members? The answer is yes—and Oskar Johed is proving it.In this episode of “Run a Profitable Gym,” host Mike Warkentin sits down with Oskar, co-owner of two thriving CrossFit facilities in Sweden, to talk about why he chose a different path for his third gym: a small-group training model.Oskar breaks down the advantages of small-group training, from lower overhead and reduced staff burnout to higher client retention and stronger profitability.In a small-group model, gyms with limited square footage can break even with just a handful of high-value members—and scale up to major profitability with 80 to 100 clients.Oskar also explains why individualized attention in small-group settings produces better results and how he uses affinity marketing and community partnerships to grow without relying solely on ads.Listen and find out how to blend the best of group and personal training to build a sustainable, profitable gym.LinksThe Prescriptive ModelSemi-Private Launch PlaybookGym Owners UnitedBook a Call2:46 - The burnout problem7:52 - Pricing small-group training14:20 - Using the Prescriptive Model18:40 - Advantages of small group27:32 - Oskar's marketing strategy

- Introduction of New Tools and Platforms (0:10) - Scaling Issues and Specialty Coaches (2:46) - Challenges Faced by US Manufacturing (5:46) - Comparison of US and Chinese Manufacturing (13:14) - Economic and Political Implications (44:20) - Advantages of Brighteon.ai AI Engine (44:34) - Potential for Custom AI Models (1:01:51) - Conclusion and Future Outlook (1:04:48) - Natural Intelligence and Digital Brains (1:05:08) - Crystal Formation and Remote Viewing (1:23:52) - AI and Natural Intelligence (1:26:53) - Gold Backs and Alternative Currencies (1:30:41) - Gold Backs and Market Trends (2:25:58) - Gold Backs and Local Commerce (2:26:14) - Gold Backs and Future Developments (2:26:30) - Gold Backs and Financial Stability (2:26:44) - Gold Backs and Private Sector Solutions (2:27:52) - Gold Backs and Customized Products (2:28:09) For more updates, visit: http://www.brighteon.com/channel/hrreport  NaturalNews videos would not be possible without you, as always we remain passionately dedicated to our mission of educating people all over the world on the subject of natural healing remedies and personal liberty (food freedom, medical freedom, the freedom of speech, etc.). Together, we're helping create a better world, with more honest food labeling, reduced chemical contamination, the avoidance of toxic heavy metals and vastly increased scientific transparency. ▶️ Every dollar you spend at the Health Ranger Store goes toward helping us achieve important science and content goals for humanity: https://www.healthrangerstore.com/ ▶️ Sign Up For Our Newsletter: https://www.naturalnews.com/Readerregistration.html ▶️ Brighteon: https://www.brighteon.com/channels/hrreport ▶️ Join Our Social Network: https://brighteon.social/@HealthRanger ▶️ Check In Stock Products at: https://PrepWithMike.com

Alex Reece and Costel Vanatoru share value-add tactics, auction strategies, picks, and operating levers to buy right, boost NOI, and exit efficiently.The Crexi Podcast connects CRE professionals with industry insights built for smart decision-making. In each episode, we explore the latest trends, innovations and opportunities shaping commercial real estate, because we believe knowledge should move at the speed of ambition and every conversation should empower professionals to act with greater clarity and confidence.  In this episode of The Crexi Podcast, Bob Drury, Senior Managing Director on Crexi's Auctions team, interviews Alex, a seasoned real estate investor and serial entrepreneur with over 30 years of experience, and Costel, a distinguished commercial real estate broker and founder of Vanald and Associates.The duo dives into the mechanics of the Crexi auction platform and how transparency, competition, and certainty of close can unlock new opportunities for both sellers and brokers. They discuss overcoming the outdated stigma around auctions, highlight their success selling over 20 stabilized assets through Crexi Auctions, and share why more sophisticated buyers now prefer the process.Meet Alex Reece: Serial EntrepreneurMeet Costel Vanatoru: The Rockstar BrokerTheir Unique Partnership and CRE DynamicsAlex's Journey into US Commercial Real EstateThe Value of MentorshipEarly Adoption of Crexi Auction PlatformThe Auction Platform: Breaking the StigmaWhat Makes a Great Broker?The Importance of Trust in Broker-Client RelationshipsAlex's Investment PhilosophyThe Auction Process: Hesitations and SuccessReflecting on Auction Successes and ChallengesEarly Adoption and Advantages of CrexiMarket Trends and Investment StrategiesAdvice for Young Brokers and InvestorsThe Future of Auctions and Final Thoughts For show notes, past guests, and more CRE content, please check out Crexi's blog.Looking to stay ahead in commercial real estate? Visit Crexi to explore properties, analyze markets, and connect with opportunities nationwide. Follow Crexi:https://www.crexi.com/​ https://www.crexi.com/instagram​ https://www.crexi.com/facebook​ https://www.crexi.com/twitter​ https://www.crexi.com/linkedin​ https://www.youtube.com/crexi

Andy and Jeff look at the impact that Austin Hedges has on the Guardians after resigning with the club.

The Utah Islanders GM & former Utah LB on the rivalry game Saturday in Provo, What distinct advantages does Utah have (?), Can Utah take advantage of Bachmeier being a true freshman in his first Holy War game (?) + more

The Utah Islanders GM & former Utah LB on the rivalry game Saturday in Provo, What distinct advantages does Utah have (?), Can Utah take advantage of Bachmeier being a true freshman in his first Holy War game (?) + more

We chat to Property Finder Gemma Dawe about what it's really like to work with a Buying Agent in the UK, and how much it can improve your property-searching journey. While hiring a Buying Agent is common in countries like the US, it's still unusual in the UK. Gemma shares insider knowledge on the buying process in general, how a Buying Agent can give you the edge, and practical advice every homebuyer should know. Watch now to get expert guidance on navigating the property market

The Utah Islanders GM & former Utah LB on the rivalry game Saturday in Provo, What distinct advantages does Utah have (?), Can Utah take advantage of Bachmeier being a true freshman in his first Holy War game (?) + more

The Utah Islanders GM & former Utah LB on the rivalry game Saturday in Provo, What distinct advantages does Utah have (?), Can Utah take advantage of Bachmeier being a true freshman in his first Holy War game (?) + more

Submit your question and we'll answer it in a future episode!Join our Patreon Community!https://www.patreon.com/badassbreastfeedingpodcastDianne and Abby have the trivia cards out again today! Test your breastfeedingknowledge along with them to see where you are. Lots of great questions for youto play along with!If you are a new listener, we would love to hear from you.  Please consider leavingus a review on iTunes or sending us an email with your suggestions and commentsto badassbreastfeedingpodcast@gmail.com. You can also add your email to ourlist and have episodes sent right to your inbox!Things we talked about:Call your BF counselor! [4:30]Abby is on the trivia cards [7:45]Clicking during feeds [8:12]Tongue tie stuff [9:35]BF babies are better eaters [11:15]BF as birth control [13:35]BF babies have a reduced risk of??? [16:34]The WHO breastfeeding standards [20:37]Advantages of breastfeeding beyond health [24:10]Formula digestion [25:50]BF Problems [26:45]Mature milk / Hindmilk [29:00]How much milk per feeding in the first 24 hours? [30:20]BF pain [34:24]Links to information we discussed or episodes you should check out!https://badassbreastfeedingpodcast.com/episode/breastfeeding-trivia/https://badassbreastfeedingpodcast.com/episode/more-breastfeeding-myths/Set up your consultation with Diannehttps://badassbreastfeedingpodcast.com/consultations/Check out Dianne's blog here:https://diannecassidyconsulting.com/milklytheblog/Follow our Podcast:https://badassbreastfeedingpodcast.comHere is how you can connect with Dianne and Abby:AbbyTheuring ,https://www.thebadassbreastfeeder.comDianne Cassidy @diannecassidyibclc, http://www.diannecassidyconsulting.comMusic we use:Music: Levels of Greatness from We Used to Paint Stars in the Sky (2012)courtesy of Scott Holmes at freemusicarchive.org/music/Scott Holmes

Guest: Jon Ostenson Guest Bio: Jon Ostenson is the Founder and CEO of FranBridge Consulting, a 2-time Inc. 5000 company, and he is a top 1% franchise consultant. Jon is also the author of the bestselling book, ‘Non-Food Franchising'. Jon draws on his experience as a former Inc. 500 Franchise President and Multi-Brand Franchisee in helping his clients select their franchise investments. Jon is a frequent contributor on franchising for publications such as Forbes, Inc., and Bloomberg. Do you have a free gift or landing page that you would like to share?   Key Points: Background and Experience Jon never planned to be in franchising, but transitioned from corporate sales leadership. He became president of Shelf Genie, a national non-food franchise (custom pull-out shelving for kitchens/pantries), managing support for all franchisees in North America. Jon fell in love with franchising due to the diversity of industries and supportive business model, and has personally invested in multiple franchises and now helps others identify opportunities.   Why Non-Food Franchising Many think “franchise = fast food,” but non-food franchises often offer easier paths to profitability: o   Fewer employees needed o   Lower operating hours o   Lower CapEx investment o   Higher margins, less waste, less susceptible to consumer whims   Jon focused industries: home/property services, health/wellness, kids, pets, seniors, B2B services, and takes a contrarian approach by cutting out food franchises to go deeper into other industries.   Why Choose a Franchise Over Starting Your Own Business Not all entrepreneurs thrive on full autonomy; some benefit from a proven system. Franchising is easier, not easy; it still requires work, but with structured support. Advantages of franchising: o   Training wheels and guidance o   Higher success rates than solo businesses o   Proven playbook and marketing already optimized o   Support from other franchisees – a built-in mastermind o   Step-by-step framework helps shortcut growth and profitability   How to Start in Franchising Doing independent research can be noisy and inefficient; many top 100 franchise lists are paid PR placements. FranBridge Consulting acts like a broker for franchises: o   Free to work with clients o   Access to over 600 non-food franchise opportunities o   Matches clients to opportunities in their market o   Helps narrow options from 10–12 down to 3–4 for deeper exploration o   Provides funding resources, franchise attorneys, and support through the process   Key Considerations Before Buying a Franchise Buying a franchise is like a business partnership or marriage. It's important to “date around” – talk to multiple franchises before committing.  Success comes from following the system, not trying to reinvent it. Common mistakes: o   Not following the franchise system o   Thinking you can do everything your own way Territory exclusivity protects franchisees from competition within the same system. Franchises allow you to build your own team and avoid inheriting issues from an existing business.   Advice for Potential Entrepreneurs Explore all options: buying a franchise, an existing business, or starting your own. Franchises offer proven models and support, making them ideal for most would-be business owners. Understanding your own style: Some are too entrepreneurial to follow a system, which may make franchising a poor fit.   Guest Links: Sign up for a complimentary copy of our book, ‘Non-Food Franchising' Schedule an intro call with Jon to discuss opportunities further (no cost)   About Salesology®: Conversations with Sales Leaders Download your free gift, The Salesology® Vault. The vault is packed full of free gifts from sales leaders, sales experts, marketing gurus, and revenue generation experts. Download your free gift, 81 Tools to Grow Your Sales & Your Business Faster, More Easily & More Profitably. Save hours of work tracking down the right prospecting and sales resources and/or digital tools that every business owner and salesperson needs. If you are a business owner or sales manager with an underperforming sales team, let's talk. Click here to schedule a time. Please subscribe to Salesology®: Conversations with Sales Leaders so that you don't miss a single episode, and while you're at it, won't you take a moment to write a short review and rate our show? It would be greatly appreciated! To learn more about our previous guests, listen to past episodes, and get to know your host, go to https://podcast.gosalesology.com/ and connect on LinkedIn and follow us on Facebook and Instagram, and check out our website at https://gosalesology.com/.   

Show Notes:Chapters 00:00 Introduction and Background of Lighter02:26 The Launch of Lighter and Its Features05:25 Transition from Private to Public Beta07:56 Trading Volume and Metrics10:37 Open Interest and Volume Dynamics13:31 Incentive Programs and User Engagement15:56 Points System and User Behavior18:42 Future Developments and Season Two21:27 Verifiable Matching and Liquidations24:09 Fee Structure and Token Philosophy24:45 Retail vs. Professional Trading27:12 Fee Structures and Trading Tiers29:00 Latency and Advantages for Premium Accounts32:43 Order Flow and System Verification35:40 Single Sequencer Challenges38:46 Auto-Deleveraging and Liquidation Processes41:33 Criteria for Asset Listings43:25 Community-Driven Regional Strategies If you like this episode, you're welcome to tip with Ethereum / Solana / Bitcoin:如果喜欢本作品，欢迎打赏ETH/SOL/BTC：ETH: 0x83Fe9765a57C9bA36700b983Af33FD3c9920Ef20SOL: AaCeeEX5xBH6QchuRaUj3CEHED8vv5bUizxUpMsr1KytBTC: 3ACPRhHVbh3cu8zqtqSPpzNnNULbZwaNqG Important Disclaimer: All opinions expressed by Mable Jiang, or other podcast guests, are solely their opinion. This podcast is for informational purposes only and should not be construed as investment advice. Mable Jiang may hold positions in some of the projects discussed on this show. 重要声明：Mable Jiang或嘉宾在播客中的观点仅代表他们的个人看法。此播客仅用于提供信息，不作为投资参考。Mable Jiang有时可能会在此节目中讨论的某项目中持有头寸。

Episode 215 of Sport Unlocked, the podcast dissecting the week's sports news issues. On the agenda on October 10, 2025 with Rob Harris, Martyn Ziegler and Tariq Panja:Hear from Gianni Infantino after Tariq joined a media scrum on moving World Cup dates due to climate, domestic games abroad & Israel-Gaza; Rob has been talking to England's first football regulator; Saudi & Qatar given qualifying advantages?; European Club Association becomes European Football Clubs.Follow the pod⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠WhatsApp⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ channel for updates ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.whatsapp.com/channel/0029Vakg4QSH5JLqsZl7R62Z⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠sportunlockedpod@gmail.com ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bsky.app/profile/sportunlocked.bsky.social⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@SportUnlocked⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://instagram.com/SportUnlocked ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://x.com/sportunlocked⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Music––––––––––––––––––––––––––––––No Love by MusicbyAden / musicbyadenCreative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0Free Download / Stream: https://bit.ly/_no-loveMusic promoted by Audio Library • No Love – MusicbyAden (No Copyright M...––––––––––––––––––––––––––––––

- Announcement of Brighteon AI Engine and New Features (0:10) - Details of the Enoch Financial Coach (2:21) - Development and Future Plans for Brighteon AI (5:13) - Interview with Dr. Kirk Moore and Health Freedom (6:24) - Special Report and Video Demonstration of Enoch 2.0 (7:58) - Advantages of Unas and AI Wars (10:28) - Gold and Silver Market Analysis (37:54) - Predictions on Currency Collapse and Military Conflict (44:31) - Preparation for Economic Instability and Food Security (44:49) - Conclusion and Call to Action (45:06) - Gold and Silver Market Analysis (45:21) - Introduction to Gold Backs (1:24:40) - Investment Strategies and Financial Advice (1:28:27) - Economic Predictions and Market Trends (1:29:00) - Preparedness and Survival Strategies (1:34:17) - Interview with Dr. Kirk Moore (1:37:32) - Medical Freedom and Ethical Practices (1:56:06) - The Role of AI in Medicine (2:05:54) - The Future of Health and Medicine (2:20:55) - Conclusion and Final Thoughts (2:26:53) For more updates, visit: http://www.brighteon.com/channel/hrreport NaturalNews videos would not be possible without you, as always we remain passionately dedicated to our mission of educating people all over the world on the subject of natural healing remedies and personal liberty (food freedom, medical freedom, the freedom of speech, etc.). Together, we're helping create a better world, with more honest food labeling, reduced chemical contamination, the avoidance of toxic heavy metals and vastly increased scientific transparency. ▶️ Every dollar you spend at the Health Ranger Store goes toward helping us achieve important science and content goals for humanity: https://www.healthrangerstore.com/ ▶️ Sign Up For Our Newsletter: https://www.naturalnews.com/Readerregistration.html ▶️ Brighteon: https://www.brighteon.com/channels/hrreport ▶️ Join Our Social Network: https://brighteon.social/@HealthRanger ▶️ Check In Stock Products at: https://PrepWithMike.com

Send us a textOn this week's episode of the WTR Small-Cap Spotlight, Bruce Fleming, Chief Executive Officer of Montana Renewables, an unrestricted subsidiary of Calumet (NASDAQ ticker CLMT), joined Tim Gerdeman, Vice Chair & Co-Founder and Chief Marketing Officer of Water Tower Research, and Peter Gastreich, Energy and Sustainable Investing Analyst at Water Tower Research to discuss: 1) the company's role as the largest SAF producer in the Western Hemisphere; 2) key advantages including repurposing existing hardware for SAF production and proximity to carbon preference markets; 3) low cost expansion plans to reach up to 10x current SAF capacity by 2028; 4) the imminent squeeze in SAF markets and potential upward pressure on pricing; 5) the need for open feedstock policies and support of domestic agriculture and energy security; 6) top misconceptions about the SAF industry; and 7) other key topics.

How Can Coral IVF Fight Coral Bleaching?As ocean temperatures increase due to climate change, an emergent crisis known as coral bleaching is on the rise. Coral bleaching poses the largest threat to coral reefs, which are some of the most diverse ecosystems in the world. Coral reef habitats occupy less than one percent of the ocean floor, but constitute more than 25% of all marine life, providing habitats for a vast array of species from small organisms to large fish and sharks. Additionally, biodiverse reefs provide a variety of economic benefits, supporting jobs, tourism, and fisheries. Reefs also protect lives and property in coastal areas, absorbing 97% of a wave's energy while buffering against currents, waves, and storms.However, when ocean temperatures rise, corals become stressed and expel the marine algae living inside their tissues, known as zooxanthellae. Typically, coral live synergistically with zooxanthellae, meaning the algae provide food for the coral while the algae use the coral as shelter. Due to stress, corals expel zooxanthellae, causing them to become a white skeleton. If the temperatures remain high, the coral won't allow the algae back and the coral will die. Once corals die, reefs rarely come back. As climate change progresses with its warming trend, corals endure greater stress, and experience longer and more intense bleaching events. Between 2014 and 2017, 30% of the world's reefs experienced heat-stress leading to coral bleaching. In 2005, the US lost half of its coral reefs in the Caribbean in one year due to a massive bleaching event. Fortunately, marine biologists have been working on a new strategy to restore damaged coral reefs, known as Coral IVF (in vitro fertilization), which entails taking healthy coral eggs and sperm, crossing them in a supervised pool, and returning the mature coral to a damaged coral reef. Importantly, IVF coral are often bred to be resilient to heat-induced bleaching, making Coral IVF a successful strategy in fortifying reefs against bleaching.What exactly is Coral IVF?Coral IVF begins with biologists collecting spawn, or coral eggs and sperm, from heat-tolerant corals that have survived coral bleaching events. With these spawn, biologists can rear millions of baby corals in tanks and coral nursery pools before repopulating damaged reefs for restoration. So far, coral IVF has proven successful. The Great Barrier Reef (GBR) Foundation planted 22 large colonies of new baby corals off Heron Island in 2016. Four years later, the researchers found that the corals had survived a bleaching event and grown to maturity. The next year, the corals had reproduced and spawned babies of their own. In 2016, 81% of the northernmost section of the GBR was severely bleached, including mass bleaching in other sections. The GBR provides an estimated economic value of $56 billion, including 64,000 jobs stemming from the reef. Losing the reef would be a major economic loss for Australia, which has already lost 50% of its coral since 1995. With coral IVF, there is hope for an eventual repopulation of the reef with healthy corals. Beyond the GBR, coral IVF is taking place in reefs across the US, Mexico, and the Caribbean. Approximately 90% of IVF-created corals survived 2023's heat wave, holding on to the algae that sustain them.The Advantages of Coral BreedingCoral IVF not only mitigates short term reef loss, but also strengthens reefs in the long term. One study revealed that corals in the GBR that survived bleaching in 2016 had twice the average heat tolerance the following year. Research reveals that corals can pass on their adaptive strategies to their offspring. Experiments also reveal that heat-adapted corals can thrive in new environments and be an important source of reef regeneration globally. This technique can therefore be applied to any coral population. Further, the IVF process also can be done quickly, allowing scientists to respond to coral damage in an emergency.Climate change poses an insurmountable riskUnfortunately, climate change still poses a threat to IVF created coral reefs. By 2049, annual bleaching events will become the norm in the tropics. Research reveals that as global temperatures rise, coral will become less tolerant to heat related stress. In Australia, there has been a massive bleaching event every other year for six years. Due to the frequency of such events, coral's ability to reproduce is compromised for a number of years. As global emissions continue to rise, temperatures will continue to rise, inducing further heat-related stress. Eventually, coral may not be able to live in excessively hot ocean waters. Coral IVF is an effective strategy to prepare corals for future temperatures, but likely only up to a certain point.About our guestDr. Saskia Jurriaans is a marine scientist working on the Reef Restoration and Adaptation Program, a multi-organizational partnership between the Australian Institute Of Marine Science, Commonwealth Scientific and Industrial Research Organisation, and others. On her team, she optimizes coral breeding techniques, as well as developing asexual coral reproduction methods to support the Great Barrier Reef.ResourcesAustralian Marine Conservation Society, What is Coral Bleaching?Coral Guardian, Why are coral reefs so important?Coral Reef Alliance, Biodiversity of Coral ReefsGreat Barrier Reef Foundation, What is Coral IVF?NOAA, Get Involved with the NOAA Coral Reef WatchFurther ReadingNOAA, Why are coral reefs important?Time, The Great Barrier Reef Is Being Depleted by Pollution and Climate Change. Could ‘Coral IVF' Save It?The Guardian, The Great Barrier Reef: a catastrophe laid bareThe Guardian, Why there is hope that the world's coral reefs can be savedThe Guardian, Scientists' experiment is ‘beacon of hope' for coral reefs on brink of global collapseFor a transcript, please visit https://climatebreak.org/breeding-heat-resilient-coral-to-restore-at-risk-coral-reefs-with-dr-saskia-jurriaans/.

NOTE: For Ad-Free Episodes, 100+hrs of Bonus Content and More - Visit our Patreon at https://www.patreon.com/thewheelweavespodcastFind us on our Instagram, Twitter, YouTube & Website, and join the conversation on Discord!In this episode Dani and Brett dicuss Chapter 4 of A Memory of Light!!!We would like to thank TK Focht and Joff Verby for renewing their annual pledges on Patreon for another year!! Thank you so much for your continued support!We would also like to thank and welcome Matilda Granberg and Justin Eades to The Wheel Weaves Patreon Team! Thank you so much for your support!!We would like to acknowledge and thank our Executive Producers Brandy and Aaron Kirkwood, Sean McGuire, Janes, LightBlindedFool, Deyvis Ferreira, Green Man, Margaret, Big C, Bennett Williamson, Hannah Green, Noralia, Geof Searles, Erik Reed, Greysin Ishara, Helena Jacobsen, Matthew Mendoza, Cyndi, Sims, Patrick Wallbankk, Manethraen, Andrew Scarponi, and Mr. Boddy's Body!The Wheel Weaves is hosted and edited by Dani and Brett, produced by Dani and Brett with Passionsocks, Cody Fouts, Mozyme, Jamie Young, Jared Berg, Rikky Morrisette, Matt Truss, Antoine Benoit, Ashlee Bradley, MKM, Magen, Colby T, Gabby Young, Ricat, Chris G., Sarah Creech, Saverio Bartolini, Mag621, William Johnson, and Soccerphiles Canada; with music by Audionautix.Check out our partner - the Spoiler-Free Wiki - Spliki.com - Your main first time reader, Spoiler-Free WoT information source!Don't forget to leave us that 5 star review if you enjoy the show for a chance to win exclusive merchandise!Check out https://www.thewheelweavespodcast.com for everything The Wheel Weaves!Become a supporter of this podcast: https://www.spreaker.com/podcast/the-wheel-weaves-podcast-a-wheel-of-time-podcast--5482260/support.

Real Estate Investment Strategies Bronson discussed his journey to financial freedom through real estate investing, highlighting his transition from single-family homes to larger multifamily properties and other assets like oil and gas. He emphasized the importance of passive income and shared insights from his book "Fire Yourself," which provides a framework for investors to achieve financial independence. Michael agreed with Bronson's perspective, noting that real estate remains a stable investment due to the enduring need for housing, and they discussed the challenges and opportunities in various investment strategies. Advantages of Multifamily Property Investments Michael and Bronson discussed the advantages of investing in multifamily properties over single-family homes, highlighting the steady and predictable income stream they provide. They emphasized the importance of diversifying revenue streams to mitigate market risks and the need to consider the value of one's time when managing properties. Bronson noted that while some people enjoy the hands-on aspect of property management, others may prefer time freedom, and he stressed that no investment is truly passive. Investment Education and Mentorship Bronson and Michael discussed the importance of understanding investment risks and the value of having both mentors and peers in the investing community. Bronson emphasized the significance of educating oneself about investments and the benefits of joining mastermind groups to share experiences and learn from others' successes and failures. He also mentioned his book "Fire Yourself" as a guide for high net worth individuals looking to start investing. Mindset for Self-Made Wealth Bronson discussed his upcoming book "Rich Brain," which explores how wealthy individuals change their mindset to achieve financial success, challenging the common belief that most wealth is inherited. He shared that 86% of millionaires are self-made and highlighted the importance of mindset and personal development in achieving wealth. Bronson also mentioned that he is rewriting the book to expand on the topic and plans to release it in 2025. The conversation concluded with Bronson offering a free guide on his top investments for 2025, which listeners can access by texting "cash flow" to  Website:  https://bronsonequity.com/home-bronson-equity/

What if you stopped putting limits on yourself and your dreams?In this inspiring conversation, I sit down with Debbi-Jo Horton, owner of DJ Horton & Associates and the visionary behind Advantages to Aging. With over 50 years in the accounting world, Debbi-Jo has seen firsthand how outdated systems and burnout steal possibility from people. And she's determined to change it.We talk about:Why mindset isn't optional. It's the air you breathe for achieving your goalsHow to build support systems, people, and cultures that make abundance inevitableThe difference between “busy” and “abundant” (and why you should never call yourself busy again)Debbi-Jo's bold mission to revolutionize the accounting industry and create a culture that actually supports human thrivingWhy “thinking 10X” opens up possibilities that doubling your goals never willSimple practices you can use to catch limiting beliefs, redirect your brain, and expand what you believe is possibleThis episode is a reminder that you don't have to settle for life in a box. Whether you're leading a team, building a business, or simply trying to align more deeply with what you were made for, Debbi-Jo's story will help you believe bigger and step into a future you didn't even know was possible.Click HERE to watch this episode on YouTube.If this episode resonated with you, please subscribe, leave a review, and share it with someone who needs to hear this. Links and Resources:Order my #1 New Release book In PursuitIf you love what you're hearing on the podcast, you've gotta check out my private coaching offers. Click HERE to learn more about one-on-one coaching with me!Get your complimentary copy of The Unblocked Journal to help bring awareness to perfectionist thinking and what it's creating in your life.Join My Do The Thing Community  Let's Connect:Follow me on Facebook & Instagram: @JessicaSmarroShare your thoughts and experiences with the hashtag #UnblockedPodcast and tag @jessicasmarro!Resources Mentioned:The Slight Edge by Jeff OlsonConnect with Debbie Jo:Website: https://djhortonandassociates.com/LinkedIn: @DJHortonLet's Get Unblocked!!

In this episode I am joined by Dr Francisco José Luis, scholar of Indo-Iranian Studies and Comparative Religion trained at the Sorbonne, Paris and SOAS, London. Francisco recalls his upbringing and education in Luxembourg; details his rigorous academic training in classical languages such as Latin, Greek, and Sanskrit; and laments what he sees as the rise of idealogical indoctrination in modern education Francisco discusses his PhD in pre-reformist Sikhism, his years of field work living in the Punjab, and expresses his love of the German intellectual tradition. Francisco reveals the influence of Neoplatonism in Islamic theology and mysticism, describes his own turn to Shiʿi Islam, and explains why he believes that even today there is a living lineage of Neoplatonism that stretches directly back to Plotinus. … Video version: https://www.guruviking.com/podcast/ep327-neoplatonic-mystic-dr-francisco-jos-luis Also available on Youtube, iTunes, & Spotify – search ‘Guru Viking Podcast'. … Topics include: 00:00 - Intro 01:01 - Upbringing in Luxembourg 02:56 - Classical education 04:28 - Learning Latin, Greek, and Sanskrit 08:03 - Germanic intellectual tradition and WW2 12:37 - Advantages of an anti-American education 15:06 - Critical thinking and intellectual independence 17:04 - Boomer educators and idealogical indoctrination 20:59 - German literature 22:56 - Post WW2 culture shock and the boomer revolution 27:20 - Vatican II and loss of trust 30:35 - Filling education gaps 32:06 - A deeply pagan Catholic 35:21 - Meditation practice and interest in Neo-Vedanta 37:52 - Studying two masters degrees simultaneously at the Sorbonne 39:57 - Rigorous training in Sanskrit 43:56 - MA theses in French literature and pre-reform Sikhism 45:20 - PhD at SOAS in pre-reformist Sikh monastic orders 46:48 - Living among the Sikh community and learning Punjabi 49:54 - Young Sikh's interest in pre-reformist religion 50:54 - Death threats from Sikhs 53:00 - Changes in Sikhism 55:20 - Tradition religious music of Sikhism and other pre-reformist features 01:00:18 - Neo-traditionalist Sikh movements in the UK and India 01:03:59 - Falling in love with Shiʿi Islam 01:10:16 - Conversion to Islam? 01:11:45 - Shi'ism as a personal practice 01:13:23 - Cultural barriers against European converts 01:16:12 - Neo-Platonic Vajrayanism 01:17:43 - Mysticism perceived as a threat 01:21:48 - Neoplatonic influence on Islam 01:27:28 - Surprising Neo-Platonic features of Islamic mysticism 01:33:30 - Metempsychosis in Islam 01:37:16 - Francisco is a Neoplatonist 01:43:08 - Vajrayana and Shiʿi inner alchemy and dream yoga 01:50:43 - Islamic tummo … To find our more about Dr Francisco José Luis, visit: - https://www.instagram.com/hludvig_tradicionalista For more interviews, videos, and more visit: - https://www.guruviking.com Music ‘Deva Dasi' by Steve James

If you enjoy this podcast and look forward to it in your inbox, consider supporting it by becoming a paid yearly subscriber for $60 or you can buy me a cup of coffee for $8Welcome to another episode of "Dishing with Stephanie's Dish." Today, I interview acclaimed food writer, wild foods expert, and self-described hunter-gatherer Hank Shaw. Hank is the author of the brand new cookbook, "Borderlands: Recipes and Stories from the Rio Grande to the Pacific," an exploration of the flavors, cultures, and stories that define the borderlands between the United States and Mexico. He also has a Substack that's wonderful, called Hank Shaw “To The Bone” and a website full of recipes.In this episode, Hank and I dive into everything from his early days as a restaurant cook and investigative journalist to his passion for foraging, preserving, and hunting wild foods. Hank discusses the vibrant mix of culinary traditions that thrive along the border, debunks myths about iconic ingredients (like acorns!), and shares the fascinating histories behind beloved dishes such as chimichangas and parisa.They also touch on practical advice—like the art of drying herbs, the joys and challenges of single-person food preservation, and the ins and outs of self-publishing cookbooks at a high level.Get ready for an episode filled with storytelling, culinary wisdom, and inspiration for your next adventure in the kitchen or the great outdoors. Whether you're a curious home cook, an aspiring cookbook author, or simply a lover of good food, there's something here for everyone. Let's get started!Original Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast, where we talk to fun people in the food space and sometimes they have cookbooks. And today's author is an author. He's an author of great magnitude, Hank Shaw. His new book is Borderlands Recipes and Stories from the Rio Grande to the Pacific. And Hank, you are such a prolific, beautiful writer. This book, I feel like, is just so you. Do you love it?Hank Shaw:It's been a long journey to make this book, and I'm pretty proud of it. And it's. It's been probably the biggest project of my adult life in terms of time, commitment, travel, really unlocking understanding of things that I thought I knew but didn't necessarily know until I got there. And it's just been this. This crazy, fantastic journey and a journey that you can eat.Stephanie:Can you talk a little bit about your history? Like, I think many people know you as the hunter, forager, gatherer, type, and Borderlands obviously has a lot of those elements to it. But can you just walk readers that are listeners that might be new to your journey kind of through how you got here?Hank Shaw:Sure. Many, many years ago, when I was still fairly young, I was a restaurant cook. So I worked first as a dishwasher and then as a line cook and then as a sous chef in a series of restaurants, mostly in Madison, Wisconsin. And I left that job to be a newspaper reporter. And I ended up being a newspaper reporter for 18 years. And I cooked all throughout that and traveled and learned more about food and did fishing and hunting and foraging and such. And then I left the News Business in 2010 to do my website, which is hunter, angler, gardener, cook. And I've been doing that full time since 2010.So, yeah, my entire kind of current incarnation is wild foods. But Borderlands is kind of an outgrowth of that for two reasons. The first is I've been basically written all of the fishing game books you can possibly write already. I've got one for every kind of quarry you can imagine. And then the other thing was, oh, well, you know, a lot of that travel for those other books was on the border on both sides, on the American side and on the Mexican side. And that kind of grew into this. Wow, you know, God, the food is so great and God, this area is just so neglected, I think, by most, you know, the. The food, or radio, for lack of a better term.Yeah, because all of the, like, everybody seems to love to hate Tex Mex without really fully knowing what Tex Mex actually is. And people say that the Southwestern cooking is so very 1987. And. And, you know, the people who know Mexico are like, oh, all the good foods in Oaxaca or Michoacan or Mexico City or Yucatan. And really that's not the case, as over and over and over again, I was discovering these amazing just finds. And a lot of them had to do with wild foods, but not all of them. And so that borderlands became my diary of that journey.Stephanie:And quite a diary it is. What's interesting to me is I didn't actually ever know that you were in the newspaper business.Hank Shaw:And that makes a Pioneer Press graduate.Stephanie:Oh, you work for them. How did I not know this?Hank Shaw:Yeah, I was a St. Paul Pioneer Press investigative reporter from 2002 to 2004. And if you're of a certain age and you remember there was a big story about some Republican operatives getting involved with a telecommunications boondoggle. And yeah, that was probably. That was us. That was our story.Stephanie:Well, and it makes sense because the book is so like. It's the storytelling that's so good. And, you know, cookbooks are cookbooks with beautiful recipes and different people's point of view on recipes. But what I love about your book, too, is it really goes into ingredients a little more in depth. It tells the story of the terroir, of where the recipe's from and why it's the way it is. And it makes sense now to me that you're a journalist because it's so beautifully written.Hank Shaw:I really appreciate that. I mean, I tried in this particular book. There are essays in all of my books, but in this particular one, I really, really wanted people from the rest of the country to get a flavor of what it's like to was really honest to God, like on the border. Everybody has thoughts and opinions about immigration and about the border and about blah, blah, blah. And it's like, well, how much time have you actually spent on the border? Do you actually know what it feels like, what it smells like, what it tastes like? Chances are you probably don't. And I really wanted this book to shine a light on that in ways that go well beyond food.Stephanie:When we talk about the borderlands, can you talk about it without talking about immigration and the close connection between the United States and Mexico? I mean, we share this border. People have this idea that it's like this gated, fenced situation, and really there's tons of the border that's just. You'd only know it was a border if someone told you you were crossing it.Hank Shaw:It's very true. In Fact, one of my favorite moments to that was in south southwest Texas there's a beautiful national park called Big Bend. It's one of the biggest national parks in the country. It's fa. It's famous, it's amazing. But you're going to drive and hike and hike and drive and hike and drive a gigantic park. So one place that you can go to. And it's actually, if you open up a copy of Borderlands and you see this huge vista right at the beginning of the book, there's this huge vista and it's on a cliff. That is exactly it. That is. That is Big Bend National Park. And if you're looking right in the back end of that back center, a little to the left, you'll see a canyon in the background. In that canyon is St. Helena Canyon. And St.Helena Canyon is created by the Rio Grande. So you can go to that park and you can walk across the border literally to Mexico and not have the Rio Grande come up over your ankles. And there's Mexicans on their side, there's Americans on our side, and everybody's crossing back and forth until their families are there and having a fun time, blah, blah, blah. And it's just, it's one of these great moments where it shows you that, yeah, that border is really just sort of a fiction.Stephanie:Yeah. Yes, in many ways. Right. Figuratively. And also, I don't know, we seem to be in a global food economy whether we want to or not. When you look at the individual ingredients that you're using here in Borderlands, obviously there's very different things because of temperature in Mexico than you might have here in the Midwest. But is it really different from like say, Texas to Mexico in.Hank Shaw:Yes, there, there are definitely different. So the food you'll get in Nueva Leon or Coahuila or Tamaulipas, which are the three Mexican states, that border Texas is going to be different from what you would think about as Texas food. However, on the Borderlands, that. That change really is minimal. And I talk about in the book the idea of Fronteraisos, people who are neither fully Mexican nor full. They're. They're border people and they can slide between English and Spanish in mid clause. And it's really the, you know, the, the pocho or Spanglish or whatever you want to call it that you'll hear there is very different from what you'll hear from a bilingual person from, say, Mexico City, where typically those people will speak in full sentences or paragraphs in one language and then maybe switch to another language in the next sentence or paragraph.Hank Shaw:Well, on the border, it's a mishmash. So the structure, the words, the adjectives, like, it's everything. It's like no function. And so it's like. It's like this whole kind of amalgam of what's going on. And that kind of translates into the food where you've got some Texas, you know, some very Texas. Texas. Things that don't cross the border, like yellow cheese doesn't really cross the border.Stephanie:Right.Hank Shaw:The idea of, like, rotel queso. So it's. It's like Velveeta cheese melted with rotel. That's queso. That's the bad queso in North Texas. Like, you'll get that in, like, Amarillo. But the real queso is south of Interstate 10. And that is a white Mexican cheese.That it where you get, you know, roasted fire roasted green chilies folded into it and a little bit of Mexican oregano and salt and a little bit of crema to thin it out. And it's is to the rotel queso what a match is to the sun.Stephanie:Yeah.Hank Shaw:And, you know, I mean, that said, I'm not gonna poop all over the Velveeta one, because that while I don't think it tastes great, what I realized is that particular version of queso, which I personally don't like, is really heavy with cultural significance.Stephanie:Yeah.Hank Shaw:And. And so that's. There's a place for it. It's just not. That's not really as border food as you might think. That's a little bit more North Texas, and that's an example of where things don't cross. But a really great example of where things are damn near the same is Arizona and Sonora. So that there's almost no difference between Arizona Mexican food and Sonora Mexican food because they're one and the same.The burritos are pretty similar. The flour tortillas are similar. The carne asada is pretty similar. And so that. That's a case where the border's really. I mean, yes, it's a border, but I mean, it's like the. It's. There's no food border.Same thing with Southern California and Tijuana and Northern Baja. There's almost no. No functional difference between the two of them. Now, New Mexico and Chihuahua has a difference. And, like, north of Interstate 10 in Texas and the border in Texas are quite different.Stephanie:There's a recipe in here that I didn't even really know existed called Parisa.Hank Shaw:Oh, yeah.Stephanie:And, you know, you we will order steak tartare or make tartare. And I didn't realize that there was a. In many cultures, you sort of see similar foods or similar food groups, and they're just treated differently with herbs or spices. This looks delicious.Hank Shaw:It really is. It's the best way to describe it if you. If you're not familiar, because it's very. It's. It's super regional in Texas. Like, you can't even really get barista in Dallas or in. Or in El Paso. It's not a thing there.It's sort of a south central Texas thing. But the best way I can describe it is really accurately describe it. It is steak tartar meets aguachile. Because most people will say it's steak tartare meat ceviche. And yes, you absolutely can get it like that, but the. The acidity and the citrus will turn the. The raw beef gray, which I think looks gross. Yeah, I mean, it.It tastes fine, but it just kind of looks like, meh. So my recipe and what I do is I. I mix the steak tartare with the. Essentially, pico de gallo is really what it. What it's being mixed with, and a little bit of cheese, and I. I'll mix it and serve it right away so that when you eat it, the meat is still pink.Stephanie:Yeah, it looks really good. And then also in the book, so you're a hunter, obviously, we established that. But in many of these recipes, you have substitutions of different animal proteins that can be used. So whether it's elk or bison or sheep or duck, I think that's cool.Hank Shaw:Yeah, I mean, I think I. I started that process. It's done with icons. So if you look at a recipe for. Oh, there's a stew that's very popular. They're called puchero. And I'm just to that page, so I'll. So.Oh, that's a sour puerto. So always pork, but, like, no. Babies will die if you use something else from that. But that is traditionally a pork dish. Buchero is traditionally beef or venison, but really, you know, you're gonna be fine if you put damn near anything in it. It's a big, giant stew, a lot of vegetables, and it's fantastic. And to. To really make the book more versatile, because I.The two things that I always do in my books. Number one is I'm going to give you the recipe as faithfully as I can to what it actually is, wherever it's from, and then I'm going to give you all these substitutions so that if you live in, you know, Bismarck or Crookston or, you know, rural Iowa, you're going to be able to make it. And that's important to me because it's more important to me that you make some version of it than to be exactly proper and specific. I hate cookbooks where it's like, especially with cheese, where you'll see someone be like, it must be the, you know, Cowgirl Creamery point raised blue from 2012. Otherwise this recipe won't work. I'm like, come on guys, this is a stupid recipe. Like it's blue cheese. It'll be fine.Stephanie:I was surprised that you have a chimichanga in the book. Can we talk about chimichangas? Because people that grew up in the Midwest, Chichis was like the first Mexican restaurant besides El Burrito Mercado. And El Burrito Mercado was authentic and chichi's was like the Americanized what they thought Mexican food was. Which also I will say I have taste memories of chi cheese. I say this not dogging on them and they're actually coming back. And the chimichanga is something that like, if I actually go to the new restaurant, which I'm sure I will, I will order a chimichanga. It's like a taste memory for me. What is the origination of chimichanga?Hank Shaw:It's shrouded in mystery. So there's a couple different theories. And then I'll tell you what I think the general story is that a woman was making burritos in Arizona and either dropped, which I don't believe because that would create a splash that would, you know, send 350 degree oil everywhere, or placed a burrito in the deep fryer. And the, the legend, which I don't believe this is true at all, is she drops the burrito in the deep fryer and you know, says something like, you know, ah, chingo to madre or whatever, like just like swears something bad and. But then sort of does what you would do in a kind of a mom situation. And if you instead of saying the F word, you would say oh, fudge. And so she goes, oh Jimmy changa. And which is sort of vaguely reminiscent of some Mexican swear words.And so that thus the, the dish was born. But I think that's not true because there is a fantastic resource, actually. I mean, I found it in some of my older Mexican cookbooks that I own. But there's a fantastic research that the University of Texas at San Antonio of Mexican cookbooks. And some of these Mexican cookbooks are handwritten from the 1800s, and so they're all digitized and you can. You can study them. And so there's a thing in Sonora. Remember I just got done saying that, like, there's almost no difference between Sonora and Arizona.There's a thing from Sonora many, many, many, many years ago, you know, early early 1900s, for a chivy changa. C H I V I C H A N G A ch and it's the same thing. So I'm convinced that this is just a thing, because if you have a burrito and you fry things, there's zero. There's zero chance that at some point you be like, I want to. I wonder if frying the burrito will make it good? You know, like, the answer, yes, yes, all the time.Stephanie:And.Hank Shaw:And so, you know, I, like you, came into the chimichanga world just thinking with a definite eyebrow raised, like, what is this? And when it's done right, and if you see the picture in my book, it is dressed with a whole bunch of things on the outside of the burrito. So it's crema, it's a pico de gallo. It's shredded lettuce or cabbage, limes. The thing about a properly served chimichanga is that you have to eat it as a whole because the chimichanga itself is quite heavy. You know, it's a. It's a fried burrito with, like, rice and beans and meat inside it. Like, it's a gut bomb. But when you eat it with all these light things around it that are bright and fresh and acidic, it completely changes the eating experience. And I was sold.Stephanie:I can imagine. The one you have in the book looks really good. I'm going to. I keep asking about specific recipes, but there were, like, some that just jumped out at me, like, wow. Another one that jumped out at me was from that same chapter about the acorn cookies. I've always been under the impression that acorns, and maybe it's from just specific to the oaks, but that they're poisonous. I didn't think about making acorn flour.Hank Shaw:So, number one, no acorns are poisonous. Zero, period. End of story. It's a myth. You were lied to. Sorry.Stephanie:Yeah. I mean, it helps me because my dog eats them.Hank Shaw:I mean, acorns have been a source of food for human beings forever, you know, all the way. I don't know how long ago, but way more than 10,000 years. Way more. Okay, so what the myth comes from is most acorn varieties, so most especially red oaks, are full of tannins. And tannins are not poisonous. Tannins are not toxic. Tannins will make you constipated if you eat too many of them. And I suppose it would be possible to poison yourself with tannins, but I mean, good luck.Yeah, good luck eating enough of that astringent stuff to be able to get yourself poisoned. But tannins are water soluble. So for millennia, the people who eat acorns, and especially in. In northern California, where, you know, acorn. Acorns were their main starch, the idea of leaching the tannins out in a stream or wherever is as old as time. And so you make the. You make a meal. It's really a meal is probably a better way to put it.I call it flour, but there's no. There's no real gluten in it. In fact, there's no gluten in it, but there is some starch in it that will help the flour stick to itself. So that's true everywhere. In fact, it's a very good acorn year here in Minnesota this year. And I found some bur oaks in a. In a place that I'm going to go back and harvest them to make some more acorn flour this year. And I'll have to leach them here.But this is a very long walk up to this cookie recipe, because in south Arizona and in Sonora, there's an oak called an emery oak. And the emery oak is in the white oak. It's in the white oak clan. And it is sweet in the sense that you can roast those acorns and eat them. And in fact, you can get roasted acorns as a snack on some of the reservations down there or really wherever. I mean, it's a thing like it's. It. It.They could just roast it. Roast the acorns? Yeah. It's just like a chestnut. Very good. That's exactly with the. Because it's the same kind of a texture as well. And so that particular oak is unique in. In North America.The cork oak in Europe is the other one that doesn't have any tannins to it. So you can just sit there and eat them. And that's why they make flour out of them. It's an indigenous thing. You don't really see it too much among the Hispanic Sonorans. You see it a lot more with, like, Yaqui or Pima or Tono O', Odham, those indigenous groups.Stephanie:It's so Cool. I also subscribe to your substack, which I would encourage people to subscribe and. And yes to the Bone, it's called. And you just had a post about herbs and how important herbs are in your cooking and in your yard. And I know that you have kind of a small St. Paul yard because we've talked about it. What are you doing with your herbs now that we're at the end of the season? Are you. Do you have anything that's special that you do with them? Do you dry them? Do you mix them with salt?Hank Shaw:I do all of the above. I am a preservation fanatic. I could talk for hours just about various ways to preserve things for our Minnesota winners. Maybe that's another podcast for sure. But the short version is, yes, all of the things. I mostly will do things like make pesto with basil, because I love pesto. But I do dry some and there are tricks to drying herbs. The trick is low heat for a long time, so the don't use your oven and try to get them dry within 40, 48 hours, but also try to do it at less than 110 degrees, otherwise they turn brown.Stephanie:Do you use it like a dehydrator, then?Hank Shaw:Yes, I use a dehydrator. And most herbs dry really well. In fact, many herbs are better dried because it concentrates their flavor. Basil's iffy. Parsley's kind of terrible. Dried parsley's one of those ones where eat it fresh, make pesto. I suppose you could freeze it. I mostly will.I will gather big scabs of it because I grow a lot and I will freeze it. And even though it's going to suffer in the freezer, it is one of the most vital things I use for making stocks and broths with the game I bring home. So freezing, drying, you can, you know, I just mixed a whole bunch of. Of lovage with salt. So you go 50, 50 the herb and. And coarse salt, like ice cream salt almost. And then you buzz that into a food processor or a blender, and then that creates a much finer kind of almost a wet salt that is an enormous amount of flavor. And if you freeze it, it'll stay bright green the whole winter.And sometimes I like to do that, but the other times I kind of like to. To see it and progress over the. Over the months. And it's kind of a beautiful thing to see that herb salt kind of brown out and army green out as we get to like, late February, because it really is. Is sort of also indicative of how of our Harsh winters and feels a little bit more of the time and place than pulling something out of a freezer.Stephanie:Yeah. So let's talk about that because you're a single man, you are a recipe writer and developer, so you're also cooking and testing recipes. You're preserving all these things. I mean, my freezer right now is kind of a hellscape. I just closed up my summer and I came home with so much food. I have, like, canned and pickled and preserved. And I just literally feel overwhelmed by all of the food in my home right now. And I realize this is a real first world problem.So, you know, my daughter's kind of in her young 20s and sort of poor, so I've loaded her up with stuff. But do you just feel overwhelmed sometimes by all of the abundance of food?Hank Shaw:Absolutely. It's one of the things that's been really remarkable about it, about sort of single life, is how less I need to hunt or fish. So I find myself. I mean, I still. I. Because. So, side note, background backstory. I don't buy meat or fish at all.I occasionally will buy a little bit of bacon because I love bacon. And I'll occasionally buy pork fat to make sausages with game, but that's it. So if I'm eating red meat, it's going to be venison. If I'm eating white meat, it's probably going to be grouse or. Or pheasants. If I'm eating fish, I've caught it. And so that's what I find is that I eat. Hey, I don't eat that much meat anymore.Like, I eat plenty. But I mean, it's not like I. I don't gorge myself on giant steaks anymore. And it's just me. So, you know, a limit of walleyes can last me a month. And before, it was definitely not like that. And so, yes, I can feel the overwhelm. But what's, you know, I have neighbors that I give things to.I have friends that I give things to. Like, I. I had two deer tags last year, and I shot the second deer because I had a whole bunch of friends who didn't get a deer and needed medicine. So it was really cool to be able to give to. You know, I butchered it all and gave them an all vacuum seal. It was like all ready to go. And. And that was really satisfying to be able to help people like that.And then, you know, I like, you know, have a dinner party here and there.Stephanie:Yeah, I want to come to a dinner party. Not to invite myself. But please, I'll. I'll reciprocate in the. I have a cabin in the summer, so I'm sort of like between here and there. But once sets in, I really like to entertain and have people over. I find that it's a really easy way to gather new people too. Like, I like collecting people because I just think people are so amazing and I love putting like, new people at the table that people don't know yet or making those connections.I think I'm actually kind of good at it. So I can't wait to have you over this fall.Hank Shaw:Yeah, likewise. We'll. We'll do a home and home.Stephanie:Yes, I would love that very much. Your book is available, Borderlands on. I found it because obviously I. You sent me a copy. But also it's on Amazon and you self publish. So there's a lot of people that listen to this podcast that are cookbook writers themselves or people that maybe are trying to get published or find publishing. Can you speak to that a little bit and why that's been your route. You've been doing this a long time.Hank Shaw:Yeah, this is my force. Fourth self published book. And self publish is really kind of a misnomer in a way because the books that I put out are of Random House quality. Like, they're for sure. There's no way you're gonna be able to tell this book is apart from a gigantic publishing house, because what I ended up doing is creating a publishing company. So the books are published in big, big runs at Versa Press in Illinois. I'm very happy to say that these books are entirely made in America. And that's kind of important to me because most cookbooks are made in China and not a fan.So the books are printed in Illinois and they are stored and shipped at a, at a, a warehouse in Michigan. So the best ways to get the books are to either buy them from my website or buy them from Amazon. Those are probably your two best avenues for it. The thing about self publishing, if you want to do it at the level that I'm doing it, which is to say, make a book that, you know, even a snooty Random House person will be like, damn, that's a good book. You have to go big and it's not cheap. So I do, I, I don't ever do runs less than 5,000. And a typical run for me is between 10 and 15,000. And because your unit costs go way, way down.Stephanie:Right.Hank Shaw:And we can get in the weeds of it, but I have some Advantages in the sense that my sister has designed books for a living for 30 some odd years and her husband has edited books for 30 some odd years.Stephanie:Oh, so you got like family business going.Hank Shaw:Yeah, and my ex, my ex does most of the photos like this. Borderlands is the first book where the majority of the photos are mine. They're nice, but the. But even she's cheap. She photo edited this book. And so like I have people with very good skills. And so what I would say is if you have a kitchen cabinet where you have people who have those skills. And I have to kind of stress that, for example, copy editing, copy editing or proofreading or indexing a book are entirely different from copy editing or proofreading something in businessIt's just not the same skill. And I found that out. So if you have that ability to put together a dream team, then you can make a really, really beautiful book that will, that will impress people and that you will actually love. The print on demand system is still not good enough for cookbooks. It's fantastic for like a memoir or something without a lot of pictures, but it is not good for, for cookbooks still.Stephanie:All right, I'm just making notes here because people ask me questions about this all the time. All right, well, I appreciate that you've done all this work, and the book is beautiful, and I love talking to you about food. So hopefully we can call you again and just wrap it down.Hank Shaw:Yeah, let's talk about preservation.Stephanie:Yeah, I. Because I've never met anyone that only was eating what they killed.Hank Shaw:Well, you could go up north. I bet you'd find more people who do.Stephanie:But yes, yes. And I just, I find that to be fascinating and also just the idea of preserving food and how you use. Use what you preserve. So yeah, that's a great topic to get into at a later date. The book is Borderlands. I'm talking with Hank Shaw. Recipes and Stories from the Rio Grande to the Pacific. You can find it at Amazon or at his website.I always say this one wrong. Hunt, Gather. CookHank Shaw:So. So the best way to get to my website is just go to huntgathercook.com okay.Stephanie:And you have lots of recipes there too. I want people to just explore thousands. Yeah, it's incredible the mon recipes that you have there. And you know, if you think about protein as being interchangeable in a lot of these instances, it's definitely a really well done website with tons of recipes.Stephanie:Thanks for your time today, Hank. I appreciate it.Hank Shaw:Thanks a lot. Thanks for having me on.Stephanie:We'll talk soon.Hank Shaw:Bye.Stephanie:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

If you enjoy this podcast and look forward to it in your inbox, consider supporting it by becoming a paid yearly subscriber for $60 or you can buy me a cup of coffee for $8Welcome to another episode of "Dishing with Stephanie's Dish." Today, I interview acclaimed food writer, wild foods expert, and self-described hunter-gatherer Hank Shaw. Hank is the author of the brand new cookbook, "Borderlands: Recipes and Stories from the Rio Grande to the Pacific," an exploration of the flavors, cultures, and stories that define the borderlands between the United States and Mexico. He also has a Substack that's wonderful, called Hank Shaw “To The Bone” and a website full of recipes.In this episode, Hank and I dive into everything from his early days as a restaurant cook and investigative journalist to his passion for foraging, preserving, and hunting wild foods. Hank discusses the vibrant mix of culinary traditions that thrive along the border, debunks myths about iconic ingredients (like acorns!), and shares the fascinating histories behind beloved dishes such as chimichangas and parisa.They also touch on practical advice—like the art of drying herbs, the joys and challenges of single-person food preservation, and the ins and outs of self-publishing cookbooks at a high level.Get ready for an episode filled with storytelling, culinary wisdom, and inspiration for your next adventure in the kitchen or the great outdoors. Whether you're a curious home cook, an aspiring cookbook author, or simply a lover of good food, there's something here for everyone. Let's get started!Original Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast, where we talk to fun people in the food space and sometimes they have cookbooks. And today's author is an author. He's an author of great magnitude, Hank Shaw. His new book is Borderlands Recipes and Stories from the Rio Grande to the Pacific. And Hank, you are such a prolific, beautiful writer. This book, I feel like, is just so you. Do you love it?Hank Shaw:It's been a long journey to make this book, and I'm pretty proud of it. And it's. It's been probably the biggest project of my adult life in terms of time, commitment, travel, really unlocking understanding of things that I thought I knew but didn't necessarily know until I got there. And it's just been this. This crazy, fantastic journey and a journey that you can eat.Stephanie:Can you talk a little bit about your history? Like, I think many people know you as the hunter, forager, gatherer, type, and Borderlands obviously has a lot of those elements to it. But can you just walk readers that are listeners that might be new to your journey kind of through how you got here?Hank Shaw:Sure. Many, many years ago, when I was still fairly young, I was a restaurant cook. So I worked first as a dishwasher and then as a line cook and then as a sous chef in a series of restaurants, mostly in Madison, Wisconsin. And I left that job to be a newspaper reporter. And I ended up being a newspaper reporter for 18 years. And I cooked all throughout that and traveled and learned more about food and did fishing and hunting and foraging and such. And then I left the News Business in 2010 to do my website, which is hunter, angler, gardener, cook. And I've been doing that full time since 2010.So, yeah, my entire kind of current incarnation is wild foods. But Borderlands is kind of an outgrowth of that for two reasons. The first is I've been basically written all of the fishing game books you can possibly write already. I've got one for every kind of quarry you can imagine. And then the other thing was, oh, well, you know, a lot of that travel for those other books was on the border on both sides, on the American side and on the Mexican side. And that kind of grew into this. Wow, you know, God, the food is so great and God, this area is just so neglected, I think, by most, you know, the. The food, or radio, for lack of a better term.Yeah, because all of the, like, everybody seems to love to hate Tex Mex without really fully knowing what Tex Mex actually is. And people say that the Southwestern cooking is so very 1987. And. And, you know, the people who know Mexico are like, oh, all the good foods in Oaxaca or Michoacan or Mexico City or Yucatan. And really that's not the case, as over and over and over again, I was discovering these amazing just finds. And a lot of them had to do with wild foods, but not all of them. And so that borderlands became my diary of that journey.Stephanie:And quite a diary it is. What's interesting to me is I didn't actually ever know that you were in the newspaper business.Hank Shaw:And that makes a Pioneer Press graduate.Stephanie:Oh, you work for them. How did I not know this?Hank Shaw:Yeah, I was a St. Paul Pioneer Press investigative reporter from 2002 to 2004. And if you're of a certain age and you remember there was a big story about some Republican operatives getting involved with a telecommunications boondoggle. And yeah, that was probably. That was us. That was our story.Stephanie:Well, and it makes sense because the book is so like. It's the storytelling that's so good. And, you know, cookbooks are cookbooks with beautiful recipes and different people's point of view on recipes. But what I love about your book, too, is it really goes into ingredients a little more in depth. It tells the story of the terroir, of where the recipe's from and why it's the way it is. And it makes sense now to me that you're a journalist because it's so beautifully written.Hank Shaw:I really appreciate that. I mean, I tried in this particular book. There are essays in all of my books, but in this particular one, I really, really wanted people from the rest of the country to get a flavor of what it's like to was really honest to God, like on the border. Everybody has thoughts and opinions about immigration and about the border and about blah, blah, blah. And it's like, well, how much time have you actually spent on the border? Do you actually know what it feels like, what it smells like, what it tastes like? Chances are you probably don't. And I really wanted this book to shine a light on that in ways that go well beyond food.Stephanie:When we talk about the borderlands, can you talk about it without talking about immigration and the close connection between the United States and Mexico? I mean, we share this border. People have this idea that it's like this gated, fenced situation, and really there's tons of the border that's just. You'd only know it was a border if someone told you you were crossing it.Hank Shaw:It's very true. In Fact, one of my favorite moments to that was in south southwest Texas there's a beautiful national park called Big Bend. It's one of the biggest national parks in the country. It's fa. It's famous, it's amazing. But you're going to drive and hike and hike and drive and hike and drive a gigantic park. So one place that you can go to. And it's actually, if you open up a copy of Borderlands and you see this huge vista right at the beginning of the book, there's this huge vista and it's on a cliff. That is exactly it. That is. That is Big Bend National Park. And if you're looking right in the back end of that back center, a little to the left, you'll see a canyon in the background. In that canyon is St. Helena Canyon. And St.Helena Canyon is created by the Rio Grande. So you can go to that park and you can walk across the border literally to Mexico and not have the Rio Grande come up over your ankles. And there's Mexicans on their side, there's Americans on our side, and everybody's crossing back and forth until their families are there and having a fun time, blah, blah, blah. And it's just, it's one of these great moments where it shows you that, yeah, that border is really just sort of a fiction.Stephanie:Yeah. Yes, in many ways. Right. Figuratively. And also, I don't know, we seem to be in a global food economy whether we want to or not. When you look at the individual ingredients that you're using here in Borderlands, obviously there's very different things because of temperature in Mexico than you might have here in the Midwest. But is it really different from like say, Texas to Mexico in.Hank Shaw:Yes, there, there are definitely different. So the food you'll get in Nueva Leon or Coahuila or Tamaulipas, which are the three Mexican states, that border Texas is going to be different from what you would think about as Texas food. However, on the Borderlands, that. That change really is minimal. And I talk about in the book the idea of Fronteraisos, people who are neither fully Mexican nor full. They're. They're border people and they can slide between English and Spanish in mid clause. And it's really the, you know, the, the pocho or Spanglish or whatever you want to call it that you'll hear there is very different from what you'll hear from a bilingual person from, say, Mexico City, where typically those people will speak in full sentences or paragraphs in one language and then maybe switch to another language in the next sentence or paragraph.Hank Shaw:Well, on the border, it's a mishmash. So the structure, the words, the adjectives, like, it's everything. It's like no function. And so it's like. It's like this whole kind of amalgam of what's going on. And that kind of translates into the food where you've got some Texas, you know, some very Texas. Texas. Things that don't cross the border, like yellow cheese doesn't really cross the border.Stephanie:Right.Hank Shaw:The idea of, like, rotel queso. So it's. It's like Velveeta cheese melted with rotel. That's queso. That's the bad queso in North Texas. Like, you'll get that in, like, Amarillo. But the real queso is south of Interstate 10. And that is a white Mexican cheese.That it where you get, you know, roasted fire roasted green chilies folded into it and a little bit of Mexican oregano and salt and a little bit of crema to thin it out. And it's is to the rotel queso what a match is to the sun.Stephanie:Yeah.Hank Shaw:And, you know, I mean, that said, I'm not gonna poop all over the Velveeta one, because that while I don't think it tastes great, what I realized is that particular version of queso, which I personally don't like, is really heavy with cultural significance.Stephanie:Yeah.Hank Shaw:And. And so that's. There's a place for it. It's just not. That's not really as border food as you might think. That's a little bit more North Texas, and that's an example of where things don't cross. But a really great example of where things are damn near the same is Arizona and Sonora. So that there's almost no difference between Arizona Mexican food and Sonora Mexican food because they're one and the same.The burritos are pretty similar. The flour tortillas are similar. The carne asada is pretty similar. And so that. That's a case where the border's really. I mean, yes, it's a border, but I mean, it's like the. It's. There's no food border.Same thing with Southern California and Tijuana and Northern Baja. There's almost no. No functional difference between the two of them. Now, New Mexico and Chihuahua has a difference. And, like, north of Interstate 10 in Texas and the border in Texas are quite different.Stephanie:There's a recipe in here that I didn't even really know existed called Parisa.Hank Shaw:Oh, yeah.Stephanie:And, you know, you we will order steak tartare or make tartare. And I didn't realize that there was a. In many cultures, you sort of see similar foods or similar food groups, and they're just treated differently with herbs or spices. This looks delicious.Hank Shaw:It really is. It's the best way to describe it if you. If you're not familiar, because it's very. It's. It's super regional in Texas. Like, you can't even really get barista in Dallas or in. Or in El Paso. It's not a thing there.It's sort of a south central Texas thing. But the best way I can describe it is really accurately describe it. It is steak tartar meets aguachile. Because most people will say it's steak tartare meat ceviche. And yes, you absolutely can get it like that, but the. The acidity and the citrus will turn the. The raw beef gray, which I think looks gross. Yeah, I mean, it.It tastes fine, but it just kind of looks like, meh. So my recipe and what I do is I. I mix the steak tartare with the. Essentially, pico de gallo is really what it. What it's being mixed with, and a little bit of cheese, and I. I'll mix it and serve it right away so that when you eat it, the meat is still pink.Stephanie:Yeah, it looks really good. And then also in the book, so you're a hunter, obviously, we established that. But in many of these recipes, you have substitutions of different animal proteins that can be used. So whether it's elk or bison or sheep or duck, I think that's cool.Hank Shaw:Yeah, I mean, I think I. I started that process. It's done with icons. So if you look at a recipe for. Oh, there's a stew that's very popular. They're called puchero. And I'm just to that page, so I'll. So.Oh, that's a sour puerto. So always pork, but, like, no. Babies will die if you use something else from that. But that is traditionally a pork dish. Buchero is traditionally beef or venison, but really, you know, you're gonna be fine if you put damn near anything in it. It's a big, giant stew, a lot of vegetables, and it's fantastic. And to. To really make the book more versatile, because I.The two things that I always do in my books. Number one is I'm going to give you the recipe as faithfully as I can to what it actually is, wherever it's from, and then I'm going to give you all these substitutions so that if you live in, you know, Bismarck or Crookston or, you know, rural Iowa, you're going to be able to make it. And that's important to me because it's more important to me that you make some version of it than to be exactly proper and specific. I hate cookbooks where it's like, especially with cheese, where you'll see someone be like, it must be the, you know, Cowgirl Creamery point raised blue from 2012. Otherwise this recipe won't work. I'm like, come on guys, this is a stupid recipe. Like it's blue cheese. It'll be fine.Stephanie:I was surprised that you have a chimichanga in the book. Can we talk about chimichangas? Because people that grew up in the Midwest, Chichis was like the first Mexican restaurant besides El Burrito Mercado. And El Burrito Mercado was authentic and chichi's was like the Americanized what they thought Mexican food was. Which also I will say I have taste memories of chi cheese. I say this not dogging on them and they're actually coming back. And the chimichanga is something that like, if I actually go to the new restaurant, which I'm sure I will, I will order a chimichanga. It's like a taste memory for me. What is the origination of chimichanga?Hank Shaw:It's shrouded in mystery. So there's a couple different theories. And then I'll tell you what I think the general story is that a woman was making burritos in Arizona and either dropped, which I don't believe because that would create a splash that would, you know, send 350 degree oil everywhere, or placed a burrito in the deep fryer. And the, the legend, which I don't believe this is true at all, is she drops the burrito in the deep fryer and you know, says something like, you know, ah, chingo to madre or whatever, like just like swears something bad and. But then sort of does what you would do in a kind of a mom situation. And if you instead of saying the F word, you would say oh, fudge. And so she goes, oh Jimmy changa. And which is sort of vaguely reminiscent of some Mexican swear words.And so that thus the, the dish was born. But I think that's not true because there is a fantastic resource, actually. I mean, I found it in some of my older Mexican cookbooks that I own. But there's a fantastic research that the University of Texas at San Antonio of Mexican cookbooks. And some of these Mexican cookbooks are handwritten from the 1800s, and so they're all digitized and you can. You can study them. And so there's a thing in Sonora. Remember I just got done saying that, like, there's almost no difference between Sonora and Arizona.There's a thing from Sonora many, many, many, many years ago, you know, early early 1900s, for a chivy changa. C H I V I C H A N G A ch and it's the same thing. So I'm convinced that this is just a thing, because if you have a burrito and you fry things, there's zero. There's zero chance that at some point you be like, I want to. I wonder if frying the burrito will make it good? You know, like, the answer, yes, yes, all the time.Stephanie:And.Hank Shaw:And so, you know, I, like you, came into the chimichanga world just thinking with a definite eyebrow raised, like, what is this? And when it's done right, and if you see the picture in my book, it is dressed with a whole bunch of things on the outside of the burrito. So it's crema, it's a pico de gallo. It's shredded lettuce or cabbage, limes. The thing about a properly served chimichanga is that you have to eat it as a whole because the chimichanga itself is quite heavy. You know, it's a. It's a fried burrito with, like, rice and beans and meat inside it. Like, it's a gut bomb. But when you eat it with all these light things around it that are bright and fresh and acidic, it completely changes the eating experience. And I was sold.Stephanie:I can imagine. The one you have in the book looks really good. I'm going to. I keep asking about specific recipes, but there were, like, some that just jumped out at me, like, wow. Another one that jumped out at me was from that same chapter about the acorn cookies. I've always been under the impression that acorns, and maybe it's from just specific to the oaks, but that they're poisonous. I didn't think about making acorn flour.Hank Shaw:So, number one, no acorns are poisonous. Zero, period. End of story. It's a myth. You were lied to. Sorry.Stephanie:Yeah. I mean, it helps me because my dog eats them.Hank Shaw:I mean, acorns have been a source of food for human beings forever, you know, all the way. I don't know how long ago, but way more than 10,000 years. Way more. Okay, so what the myth comes from is most acorn varieties, so most especially red oaks, are full of tannins. And tannins are not poisonous. Tannins are not toxic. Tannins will make you constipated if you eat too many of them. And I suppose it would be possible to poison yourself with tannins, but I mean, good luck.Yeah, good luck eating enough of that astringent stuff to be able to get yourself poisoned. But tannins are water soluble. So for millennia, the people who eat acorns, and especially in. In northern California, where, you know, acorn. Acorns were their main starch, the idea of leaching the tannins out in a stream or wherever is as old as time. And so you make the. You make a meal. It's really a meal is probably a better way to put it.I call it flour, but there's no. There's no real gluten in it. In fact, there's no gluten in it, but there is some starch in it that will help the flour stick to itself. So that's true everywhere. In fact, it's a very good acorn year here in Minnesota this year. And I found some bur oaks in a. In a place that I'm going to go back and harvest them to make some more acorn flour this year. And I'll have to leach them here.But this is a very long walk up to this cookie recipe, because in south Arizona and in Sonora, there's an oak called an emery oak. And the emery oak is in the white oak. It's in the white oak clan. And it is sweet in the sense that you can roast those acorns and eat them. And in fact, you can get roasted acorns as a snack on some of the reservations down there or really wherever. I mean, it's a thing like it's. It. It.They could just roast it. Roast the acorns? Yeah. It's just like a chestnut. Very good. That's exactly with the. Because it's the same kind of a texture as well. And so that particular oak is unique in. In North America.The cork oak in Europe is the other one that doesn't have any tannins to it. So you can just sit there and eat them. And that's why they make flour out of them. It's an indigenous thing. You don't really see it too much among the Hispanic Sonorans. You see it a lot more with, like, Yaqui or Pima or Tono O', Odham, those indigenous groups.Stephanie:It's so Cool. I also subscribe to your substack, which I would encourage people to subscribe and. And yes to the Bone, it's called. And you just had a post about herbs and how important herbs are in your cooking and in your yard. And I know that you have kind of a small St. Paul yard because we've talked about it. What are you doing with your herbs now that we're at the end of the season? Are you. Do you have anything that's special that you do with them? Do you dry them? Do you mix them with salt?Hank Shaw:I do all of the above. I am a preservation fanatic. I could talk for hours just about various ways to preserve things for our Minnesota winners. Maybe that's another podcast for sure. But the short version is, yes, all of the things. I mostly will do things like make pesto with basil, because I love pesto. But I do dry some and there are tricks to drying herbs. The trick is low heat for a long time, so the don't use your oven and try to get them dry within 40, 48 hours, but also try to do it at less than 110 degrees, otherwise they turn brown.Stephanie:Do you use it like a dehydrator, then?Hank Shaw:Yes, I use a dehydrator. And most herbs dry really well. In fact, many herbs are better dried because it concentrates their flavor. Basil's iffy. Parsley's kind of terrible. Dried parsley's one of those ones where eat it fresh, make pesto. I suppose you could freeze it. I mostly will.I will gather big scabs of it because I grow a lot and I will freeze it. And even though it's going to suffer in the freezer, it is one of the most vital things I use for making stocks and broths with the game I bring home. So freezing, drying, you can, you know, I just mixed a whole bunch of. Of lovage with salt. So you go 50, 50 the herb and. And coarse salt, like ice cream salt almost. And then you buzz that into a food processor or a blender, and then that creates a much finer kind of almost a wet salt that is an enormous amount of flavor. And if you freeze it, it'll stay bright green the whole winter.And sometimes I like to do that, but the other times I kind of like to. To see it and progress over the. Over the months. And it's kind of a beautiful thing to see that herb salt kind of brown out and army green out as we get to like, late February, because it really is. Is sort of also indicative of how of our Harsh winters and feels a little bit more of the time and place than pulling something out of a freezer.Stephanie:Yeah. So let's talk about that because you're a single man, you are a recipe writer and developer, so you're also cooking and testing recipes. You're preserving all these things. I mean, my freezer right now is kind of a hellscape. I just closed up my summer and I came home with so much food. I have, like, canned and pickled and preserved. And I just literally feel overwhelmed by all of the food in my home right now. And I realize this is a real first world problem.So, you know, my daughter's kind of in her young 20s and sort of poor, so I've loaded her up with stuff. But do you just feel overwhelmed sometimes by all of the abundance of food?Hank Shaw:Absolutely. It's one of the things that's been really remarkable about it, about sort of single life, is how less I need to hunt or fish. So I find myself. I mean, I still. I. Because. So, side note, background backstory. I don't buy meat or fish at all.I occasionally will buy a little bit of bacon because I love bacon. And I'll occasionally buy pork fat to make sausages with game, but that's it. So if I'm eating red meat, it's going to be venison. If I'm eating white meat, it's probably going to be grouse or. Or pheasants. If I'm eating fish, I've caught it. And so that's what I find is that I eat. Hey, I don't eat that much meat anymore.Like, I eat plenty. But I mean, it's not like I. I don't gorge myself on giant steaks anymore. And it's just me. So, you know, a limit of walleyes can last me a month. And before, it was definitely not like that. And so, yes, I can feel the overwhelm. But what's, you know, I have neighbors that I give things to.I have friends that I give things to. Like, I. I had two deer tags last year, and I shot the second deer because I had a whole bunch of friends who didn't get a deer and needed medicine. So it was really cool to be able to give to. You know, I butchered it all and gave them an all vacuum seal. It was like all ready to go. And. And that was really satisfying to be able to help people like that.And then, you know, I like, you know, have a dinner party here and there.Stephanie:Yeah, I want to come to a dinner party. Not to invite myself. But please, I'll. I'll reciprocate in the. I have a cabin in the summer, so I'm sort of like between here and there. But once sets in, I really like to entertain and have people over. I find that it's a really easy way to gather new people too. Like, I like collecting people because I just think people are so amazing and I love putting like, new people at the table that people don't know yet or making those connections.I think I'm actually kind of good at it. So I can't wait to have you over this fall.Hank Shaw:Yeah, likewise. We'll. We'll do a home and home.Stephanie:Yes, I would love that very much. Your book is available, Borderlands on. I found it because obviously I. You sent me a copy. But also it's on Amazon and you self publish. So there's a lot of people that listen to this podcast that are cookbook writers themselves or people that maybe are trying to get published or find publishing. Can you speak to that a little bit and why that's been your route. You've been doing this a long time.Hank Shaw:Yeah, this is my force. Fourth self published book. And self publish is really kind of a misnomer in a way because the books that I put out are of Random House quality. Like, they're for sure. There's no way you're gonna be able to tell this book is apart from a gigantic publishing house, because what I ended up doing is creating a publishing company. So the books are published in big, big runs at Versa Press in Illinois. I'm very happy to say that these books are entirely made in America. And that's kind of important to me because most cookbooks are made in China and not a fan.So the books are printed in Illinois and they are stored and shipped at a, at a, a warehouse in Michigan. So the best ways to get the books are to either buy them from my website or buy them from Amazon. Those are probably your two best avenues for it. The thing about self publishing, if you want to do it at the level that I'm doing it, which is to say, make a book that, you know, even a snooty Random House person will be like, damn, that's a good book. You have to go big and it's not cheap. So I do, I, I don't ever do runs less than 5,000. And a typical run for me is between 10 and 15,000. And because your unit costs go way, way down.Stephanie:Right.Hank Shaw:And we can get in the weeds of it, but I have some Advantages in the sense that my sister has designed books for a living for 30 some odd years and her husband has edited books for 30 some odd years.Stephanie:Oh, so you got like family business going.Hank Shaw:Yeah, and my ex, my ex does most of the photos like this. Borderlands is the first book where the majority of the photos are mine. They're nice, but the. But even she's cheap. She photo edited this book. And so like I have people with very good skills. And so what I would say is if you have a kitchen cabinet where you have people who have those skills. And I have to kind of stress that, for example, copy editing, copy editing or proofreading or indexing a book are entirely different from copy editing or proofreading something in businessIt's just not the same skill. And I found that out. So if you have that ability to put together a dream team, then you can make a really, really beautiful book that will, that will impress people and that you will actually love. The print on demand system is still not good enough for cookbooks. It's fantastic for like a memoir or something without a lot of pictures, but it is not good for, for cookbooks still.Stephanie:All right, I'm just making notes here because people ask me questions about this all the time. All right, well, I appreciate that you've done all this work, and the book is beautiful, and I love talking to you about food. So hopefully we can call you again and just wrap it down.Hank Shaw:Yeah, let's talk about preservation.Stephanie:Yeah, I. Because I've never met anyone that only was eating what they killed.Hank Shaw:Well, you could go up north. I bet you'd find more people who do.Stephanie:But yes, yes. And I just, I find that to be fascinating and also just the idea of preserving food and how you use. Use what you preserve. So yeah, that's a great topic to get into at a later date. The book is Borderlands. I'm talking with Hank Shaw. Recipes and Stories from the Rio Grande to the Pacific. You can find it at Amazon or at his website.I always say this one wrong. Hunt, Gather. CookHank Shaw:So. So the best way to get to my website is just go to huntgathercook.com okay.Stephanie:And you have lots of recipes there too. I want people to just explore thousands. Yeah, it's incredible the mon recipes that you have there. And you know, if you think about protein as being interchangeable in a lot of these instances, it's definitely a really well done website with tons of recipes.Stephanie:Thanks for your time today, Hank. I appreciate it.Hank Shaw:Thanks a lot. Thanks for having me on.Stephanie:We'll talk soon.Hank Shaw:Bye.Stephanie:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

In this episode of Zen and the Art of Real Estate Investing, Jonathan Greene speaks with John Azar of Peak 15 Capital about the power of strategic partnerships in commercial real estate. John shares his experience in structuring co-GP deals, managing multifamily funds, and creating opportunities that enable investors to scale their portfolios while minimizing operational involvement. He emphasizes the importance of selecting the right partner, practicing conservative underwriting, and leveraging expertise to optimize long-term returns. John and Jonathan explore the benefits of fund investments versus individual syndications. John explains how a diversified “bin” of assets, such as multifamily properties, industrial properties, and car washes, provides stability, access to multiple cash flow streams, and peace of mind for investors seeking smart, passive income. They also discuss how fund structures offer investors tangible exposure to real estate assets while minimizing the need for active property management. The conversation highlights the tangible nature of real estate compared to stocks or bonds. Investors can visit properties, evaluate assets in person, and see the land and buildings they're backing. This hands-on approach enables investors to make informed decisions, understand the true value of the assets, and trust their operators to execute effectively. Both Jonathan and John stress how real estate provides optionality and flexibility, making it a unique asset class for long-term wealth building. When evaluating deals, John emphasizes the importance of both people and numbers. Peak 15 Capital adopts a conservative underwriting approach, carefully analyzing rent growth, cap rates, and funding plans to avoid overly optimistic assumptions. John also notes the role of intuition and in-person meetings when selecting partners, advising investors to pass on deals that don't feel right, even if the projected returns appear attractive. Finally, John introduces Peak 15 Capital's multifamily accelerator course, which guides investors through every stage of multifamily investing, from identification and acquisition to management and disposition. The course blends Mom-and-Pop fundraising strategies with institutional-level insights, preparing investors to grow in the multifamily sector and scale their portfolios strategically. In this episode, you will hear: Starting in large scale development before moving into multifamily Advantages of diversified fund investments versus one-off syndications Lessons from the 2008 recession and relaunching in the southeast How real estate's tangible nature provides confidence and flexibility for investors Key criteria for deal evaluation: assumptions, underwriting, and partner selection The benefits of co-GP structures for leveraging capital and control Importance of reserves and time in weathering market downturns How the Peak 15 Capital multifamily accelerator course prepares investors for full-cycle investing Follow and Review: We'd love for you to follow us if you haven't yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We'd love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Supporting Resources: Peak 15 Capital website - www.peak15cap.com John Azar's Instagram - www.instagram.com/jjazar Connect with John on LinkedIn - linkedin.com/in/jalalazar Website - www.streamlined.properties YouTube - www.youtube.com/c/JonathanGreeneRE/videos Instagram - www.instagram.com/trustgreene Instagram - www.instagram.com/streamlinedproperties TikTok - www.tiktok.com/@trustgreene Zillow - www.zillow.com/profile/StreamlinedReal Bigger Pockets - www.biggerpockets.com/users/TrustGreene Facebook - www.facebook.com/streamlinedproperties Email - info@streamlined.properties Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

Neurodiversity is a term that was recently coined in 1998 but the existence of differences in brains is as old as time. In this episode, we explore neurodiversity with Dr. Thomas Armstrong, author of The Power of Neurodiversity, Unleashing the Advantages of Your Neurodivergent Brain.  Dr. Armstrong explores 7 varieties of neurodiversity: Autism Spectrum Disorder, ADHD, Dyslexia, Intellectual Disabilities, Anxiety Disorders, Mood Disorders and Schizophrenia. He explores the advantages and challenges for each diagnosis and he is working to change the stigmas around them.  As he believes, "just as we celebrate biodiversity and cultural diversity, we need to celebrate neurodiversity, or the differences between human brains." Show Notes/Links: www.hotflashescooltopics.com The Power of Neurodiversity: Book Link Find Us Here! Website I [http://hotflashescooltopics.com/] Mail I [hotflashescooltopics@gmail.com] Instagram I [https://www.instagram.com/hotflashesandcooltopics/] Facebook : [www.facebook.com/hotflashescooltopics] YouTube I [https://www.youtube.com/@HotFlashesCoolTopics] Pinterest I [https://www.pinterest.com/hcooltopics/] Want to Leave a Review for Hot Flashes and Cool Topics? Here's How: For Apple Podcasts on an iPhone or iOS device: Open the Apple Podcast App on your device. Click on the “search” icon Type into the search bar “Hot Flashes and Cool Topics” and click on the show Towards the bottom, look for “Ratings and Reviews” Click on “Write a Review” and leave us your thoughts and comments! For Apple Podcasts on a computer: On the Apple Podcasts website, go to the search bar and type “Hot Flashes and Cool Topics” After clicking on the show, find the “Listen on Apple Podcasts” button and click on it The “Hot Flashes and Cool Topics” podcast should open on the Apple Podcasts application Keep scrolling on the page until you see “Ratings and Reviews” Click on “See All” If you want to give us a five-star rating, hover over the empty stars! • • If you want to leave your thoughts and comments, click on “Write a Review”!

In this fun-filled listener Q&A, our hosts tackle your questions — covering everything from navigating the first week post-show, to genetic advantages in athletes, to practical tips like how competitors achieve that tight waistline on stage. Enjoy this episode and stay tuned for Part 2!