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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

David Wright Faladé reads his story “Amarillo Boulevard,” from the October 6, 2025, issue of the magazine. Wright Faladé, the recipient of a Zora Neale Hurston/Richard Wright Award, is the author of a nonfiction book, “Fire on the Beach: Recovering the Lost Story of Richard Etheridge and the Pea Island Lifesavers,” and the novels “Black Cloud Rising” and “The New Internationals,” which was published earlier this year. Learn about your ad choices: dovetail.prx.org/ad-choices

Wow wow wow hello from Amarillo, or should I say howdy?! In this week's little liter I'm coming to you live from the road baby, including my trip to a museum and a cemetery! And then we have an incredible story from a cult babe who worked at a haunted museum and is giving us a full audio tour! Watch this episode on YouTube: youtube.com/@cultliter Call the Hotline: 747-322-0273 Buy my book: prh.com/obitchuary Merch! Merch! Merch!: wonderyshop.com/cultliter Come see me on tour: obitchuarypodcast.com Write me: spencer@cultliter.com Follow along online: instagram.com/cultliterpodcastinstagram.com/spencerhenry Join our patreon: Patreon.com/cultliter Check out my other show OBITCHUARY wherever you're listening now!  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

South Carolina blocks a fraudster's funeral home sale. Industry debates: community cemeteries, service fees, and Amarillo's transport contract. Click here for complete show notes.

In 1993, Amarillo attorney and former judge David Glenn Lewis vanished on Super Bowl Sunday, leaving behind turkey sandwiches, laundry in the wash, and a recording of the game on his VCR. Eleven years later, he was shockingly identified as a John Doe found 1,600 miles away in Washington state. How did he get there—and why? Sources: David Glenn Lewis (1953-1993) - Find a Grave Memorial 1993 hit-run victim is finally identified David Glenn Lewis: Cross Country Conundrum Sponsors: AquaTru Head to AquaTru.com now and get 20% off your purifier using promocode CREEPERS. AquaTru even comes with a 30-day best-tasting water guarantee or your money back. Quince Go to quince.com/creepers for free shipping on your order and 365 day returns! Happy Mammoth Right now, you can try Prebiotic Collagen Protein and Hormone Harmony risk-free AND get 15% off your entire first order with code CREEPERS at checkout. Learn more about your ad choices. Visit megaphone.fm/adchoices

EPYSODE 49: "Everything But" by The Kitchen Cinq. Guest: The Kitchen Cinq's Jim Parker. This week we spin "Everything But" , the lone 1967 full-length by Amarillo's own The Kitchen Cinq, a band that bridged Texas garage energy with West Coast pop ambitions. Often overlooked yet deeply loved by collectors, the album showcases sharp songwriting, tight harmonies, and a raw edge that set it apart from its era's polished productions. Even better, we're joined by guitarist Jim Parker, who offers exclusive commentary on the band's journey from Amarillo to L.A., their connection with Lee Hazlewood, and the making of this cult classic. I hope you dig "Everything But" as much as I do. - Farmer John ===CONNECT & SUPPORT=== Transport yourself into the realm of grooviness by supporting us on Patreon using this link --> patreon.com/FarmerJohnMusic Use this link to follow us on Facebook --> https://www.facebook.com/farmerjohnmusic/ Use this link to follow us on Instagram --> https://www.instagram.com/vinylrelics/ Use this link to follow us on TikTok --> https://www.tiktok.com/@vinylrelicspodcast Use this link to follow us on BlueSky --> https://bsky.app/profile/farmerjohnmusic.bsky.social And find us on X here --> @VinylRelicsPod Email me here --> ⁠farmerjohnmusic@gmail.com⁠ ===LINKS=== Check out Jim Parker's website here: https://jimparkermusic.com Buy the Light In The Attic "Kitchen Cinq" 2-LP Anthology here: https://lightintheattic.net/collections/the-kitchen-cinq?srsltid=AfmBOoo2QWPxVMBfH7NFJbQiFawuBlMOLRxsO6jPONLAVhajbhGVMXrS   ===THE MUSIC=== Songs used in this Epysode, in order of appearance. Here's a link to a Spotify playlist for all the tracks featured ( *denotes track is not available on Spotify): https://open.spotify.com/playlist/0r960CBEYXZ4NYkIlWuNdZ?si=c1fbcd16f5474014 THE AMERICAN DREAM “Big Brother” THE FIREBALLS feat. JIMMY GILMER “Sugar Shack” THE FIREBALLS feat. JIMMY GILMER “Bottle Of Wine” DUANE EDDY “Peter Gunn” BRYAN ADAMS “Summer Of ‘69” BUDDY HOLLY “Peggy Sue” THE Y'ALLS “Run For Your Life” DUANE EDDY “Rebel Rouser” NANCY SINATRA “These Boots Are Made For Walkin'” THE INTERNATIONAL SUBMARINE BAND “Blue Eyes” THE BYRDS “The Christian Life” SUZY JANE HOKOM & LEE HAZLEWOOD “Summer Wine” THE KITCHEN CINQ "You'll Be Sorry Someday" THE KITCHEN CINQ "Solitary Man" THE KITCHEN CINQ "Determination" THE KITCHEN CINQ "Please Come Back To Me" THE KITCHEN CINQ "Codine" THE KITCHEN CINQ "Young Boy" THE KITCHEN CINQ "Last Chance To Turn Around" THE KITCHEN CINQ "Still In Love With You Baby" THE KITCHEN CINQ "If You Think" THE KITCHEN CINQ "I Can't Let Go" THE KITCHEN CINQ "Need All The Help I Can Get" THE KITCHEN CINQ “Street Song” THE KITCHEN CINQ “When The Rainbow Disappears” A HANDFUL “Dying Daffodil Incident” LONGBRANCH PENNYWHISTLE “Kite Woman” THE EAGLES “Heartache Tonight” *ARMAGEDDON “Armageddon Theme” THEM “Gloria” THEM “Can You Believe” THEM “Gloria” (2nd Version) JOHN PRINE “Sam Stone” *BABY “Back To The Country” JOHN ANDERSON “Chicken Truck” *JOHN ANDERSON “I've Got A Feeling (Somebody's Been Stealin')” *GARY NICHOLLS “Only Taking Me” BILLY DROZE “Better With Time” THE ILLUSIONS “Figareux Figareux” THE ILLUSIONS “Try” ??MYSTERY ARTIST?? Tune in next week to find out… NEWPORT ELECTRIC “Yippie-i-o” ^ that's my band. Shameless self-promotion! Learn more about your ad choices. Visit megaphone.fm/adchoices

En las calles el amarillo del semáforo no es adorno; es aviso. No significa “acelera”, sino “disminuye y decide con prudencia”. En la vida espiritual también hay señales amarillas. Por ejemplo, inquietudes persistentes, consejos sabios que coinciden, pasajes bíblicos que se repiten, etc. El Señor Jesús, por medio de Su Palabra y Su Espíritu nos invita a bajar la velocidad para escuchar con atención. Por lo tanto, cuando todo dentro de ti grite “¡ya!”, pon el corazón en modo discernimiento. Ora sin prisa, consulta a creyentes maduros, revisa tus motivaciones y pregunta con honestidad: “¿Busco la gloria de Dios o la mía?”. De modo que, si la paz del Señor no te acompaña, espera. Esperar no es perder el tiempo; es invertirlo en la dirección correcta. Además, recuerda que la voluntad de Dios no se contradice con Su carácter. Si para correr una puerta debes quebrar principios bíblicos, esa puerta no viene de Él. La verdadera guía produce fruto de justicia, no atajos de ansiedad. Así que, cuando el cielo ponga el semáforo en amarillo, no te frustres. Agradece el aviso, ajusta el paso y deja que la paz de Cristo arbitre tus decisiones. La Biblia dice en Salmos 27:14: “Aguarda a Jehová; Esfuérzate, y aliéntese tu corazón; Sí, espera a Jehová” (RV1960).

En las calles el amarillo del semáforo no es adorno; es aviso. No significa “acelera”, sino “disminuye y decide con prudencia”. En la vida espiritual también hay señales amarillas. Por ejemplo, inquietudes persistentes, consejos sabios que coinciden, pasajes bíblicos que se repiten, etc. El Señor Jesús, por medio de Su Palabra y Su Espíritu nos invita a bajar la velocidad para escuchar con atención.Por lo tanto, cuando todo dentro de ti grite “¡ya!”, pon el corazón en modo discernimiento. Ora sin prisa, consulta a creyentes maduros, revisa tus motivaciones y pregunta con honestidad: “¿Busco la gloria de Dios o la mía?”. De modo que, si la paz del Señor no te acompaña, espera. Esperar no es perder el tiempo; es invertirlo en la dirección correcta.Además, recuerda que la voluntad de Dios no se contradice con Su carácter. Si para correr una puerta debes quebrar principios bíblicos, esa puerta no viene de Él. La verdadera guía produce fruto de justicia, no atajos de ansiedad. Así que, cuando el cielo ponga el semáforo en amarillo, no te frustres. Agradece el aviso, ajusta el paso y deja que la paz de Cristo arbitre tus decisiones. La Biblia dice en Salmos 27:14: “Aguarda a Jehová; Esfuérzate, y aliéntese tu corazón; Sí, espera a Jehová” (RV1960).

Esta segunda hora viene cargada de humor y contenido postboda de Edgar Hita. Adriana Mourelos, a los mandos de ambos grabófonos tiene de todo: desde Hombres G hasta la actualidad política del momento. Marta Centella se encarga de repasar las portadas del día y Maddalen Omaetxebarria nos habla de bodas en su contraportada. Laura Martínez nos desvela los grandes estrenos en el Festival de San Sebastián y David Muñoz nos acompaña como todos los días con sus personajes.

Tres acontecimientos recientes marcan al extremismo de derecha y al desafío democrático de la región. 1) Javier Milei enfrentó en Buenos Aires su peor derrota electoral, perdiendo por más de 13 puntos una elección crucial de medio mandato y aunque ese resultado no se puede proyectar al resto del país, debe enfrentarse ahora a la elección de octubre, a lomos de una situación económica compleja y el lastre de un escándalo de corrupción del que no podrá desprenderse fácilmente. 2) La Sala Primera del Supremo Tribunal Federal de Brasil declaró el 10 de setiembre a Jair Mesías Bolsonaro culpable de intento de golpe de Estado y abolición violenta del Estado Democrático de Derecho. El "Plan puñal Verde y Amarillo" le deja al exmandatario 27 años y tres meses de condena, que no logró evitar pese a todos los esfuerzos y persecuciones de su amigo Donald Trump, contra la justicia carioca y contra todo un país al que castigó con aranceles del 50%. 3) Desde Utah se extendió la conmoción a todo Estados Unidos cuando un chico de apenas 22 años, conservador, mormón, de familia fanática seguidora del trumpismo, y experto en el uso de armas prácticamente desde niño, asesinó de un solo disparo al muy reconocido activista Charlie Kirk. El expresidente Barack Obama dijo que el país enfrenta una crisis política "nunca antes vista". Con Carlos Cascante experto en relaciones internacionales analizamos estos temas. 

Michael Kashuba: Parks, People, and Public Spaces Michael Kashuba grew up in Canada, but today he's the Director of Parks and Recreation for the City of Amarillo. In this episode, Michael shares his journey to Amarillo, what it's like to oversee the city's parks system, and how he thinks about outdoor spaces as part of community life. Funny, thoughtful, and deeply invested in Amarillo, Michael brings insight (and a few laughs) about what it means to care for a city and its people through parks and recreation.

Host Richie Tevlin talks with @djour.philly, food influencer & Reddit's map guy. Through djourphilly he cuts through ratings wars and pay to play influencer hype to highlight trusted recommendations and showcase the restaurants that make Philadelphia's food scene unique.   Djour Philly: https://www.djourformore.com/ @djour.philly _____________________________________________ EPISODE NOTES: Mentioned Breweries Other Half Brewing - Brooklyn, NY Love City Brewing - Epi 12 & 59 - Philadelphia, PA Concrete Blues - Epi 39 - Philadelphia, PA Meetinghouse - Philadelphia, PA Tonewood Brewing - Barrington, NJ Carbon Copy Brewing - Epi 2 - Philadelphia, PA Mentioned People Craig LaBan - Philly Food Critic Jacob does Philly - Philly Food Influencer Pat MacAffee - Sports Radio Personality Mentioned Businesses Untappd Philadelphia Inquirer Cantina La Matina Kalaya Zahav Provenance Friday, Saturday, Sunday Lover's Bar Ambra - Italian Restaurant  Mawn - Cambodian Restaurant  Delicious City Podcast - Philly Food Podcast _______________________________________ What We Drank? Love City Lager Lager | 4.0% Love City Brewing ---------------------------------- Freshies American Pale Ale | 5.0% | Simcoe, Amarillo, & Cascade Tonewood Brewing _______________________________________ STAY CONNECTED: Instagram: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠⁠ Tik Tok: ⁠⁠@brewedat ⁠⁠/ ⁠⁠@thebrewedatpodcast⁠⁠ YouTube: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠ LinkedIn: ⁠BrewedAt Website: ⁠⁠www.brewedat.com

Ever wondered why your car's technology feels so advanced? The answer might be orbiting above your head. We dive into the fascinating world where NASA innovations have transformed everyday driving experiences, from the anti-lock brakes that keep you safe to the head-up display projecting vital information onto your windshield.These aerospace technologies weren't just adapted for automobiles—they revolutionized them. Space shuttle landing systems became the foundation for modern anti-lock braking. Fighter jet displays evolved into the windshield projections in luxury vehicles. The same composite materials that withstand the harshness of space now form lightweight, durable car components. Even your car's precise fuel injection and improved tire technology trace back to solutions originally designed for rockets and lunar rovers.Beyond the technological marvels, we take you on a journey down the historic Route 66 through Texas. Though only 178 miles long in the Lone Star State, this stretch packs incredible attractions—from the iconic Cadillac Ranch near Amarillo to the exact midpoint between Chicago and Los Angeles in Adrian. We explore art deco architecture at the Dew Drop Inn, vintage gas stations, and the neon-lit motor courts that capture the golden era of American road trips. We wrap up with an in-depth review of the 2025 Lexus LX 600, a $121,000 luxury SUV combining opulent features with impressive capability, including a powerful turbocharged V6 that rivals V8 performance. Want to learn more about how space exploration changed your daily drive? Email us at info@inwheeltime.com with your thoughts and questions!Be sure to subscribe for more In Wheel Time Car Talk!The Lupe' Tortilla RestaurantsLupe Tortilla in Katy, Texas Gulf Coast Auto ShieldPaint protection, tint, and more!Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.---- ----- Want more In Wheel Time car talk any time? In Wheel Time is now available on Audacy! Just go to Audacy.com/InWheelTime where ever you are.----- -----Be sure to subscribe on your favorite podcast provider for the next episode of In Wheel Time Podcast and check out our live multiplatform broadcast every Saturday, 10a - 12noonCT simulcasting on Audacy, YouTube, Facebook, Twitter, Twitch and InWheelTime.com.In Wheel Time Podcast can be heard on you mobile device from providers such as:Apple Podcasts, Amazon Music Podcast, Spotify, SiriusXM Podcast, iHeartRadio podcast, TuneIn + Alexa, Podcast Addict, Castro, Castbox, YouTube Podcast and more on your mobile device.Follow InWheelTime.com for the latest updates!Twitter: https://twitter.com/InWheelTimeInstagram: https://www.instagram.com/inwheeltime/https://www.youtube.com/inwheeltimehttps://www.Facebook.com/InWheelTimeFor more information about In Wheel Time Car Talk, email us at info@inwheeltime.comTags: In Wheel Time, automotive car talk show, car talk, Live car talk show, In Wheel Time Car Talk

This week I'm joined by Lizzy Bentley, founder of City Boots and one of the coolest women in the Western fashion industry. From her early days in Amarillo to her 10-year journey building a handcrafted boot brand, Lizzy shares the story behind creating a product that blends timeless Texas heritage with modern style. We talk about how City Boots started as a creative outlet, how social media helped her find her first manufacturers, and why she's always kept her focus on making high-quality, long-lasting, good-looking boots that actually feel good on your feet. Lizzy also shares how she navigated the devastating loss of her husband in 2019, how grief changed her life and leadership, and why she ultimately decided to keep the business going. You'll hear about her favorite collaborations (LoveShackFancy! Megan Moroney! Sydney Sweeney!), how she handles competition in the fashion space, what advice she has for founders feeling overwhelmed, and why pink is absolutely a neutral. Resources & Links: The Skinny Confidential Him & Her Show Podcast The Skinny Confidential Shop Buy Back Your Time by Dan Martell FreedomPark Valet at DFW Join The Directory Of The West Get our FREE resource for Writing a Strong Job Description Get our FREE resource for Making the Most of Your Internship Email us at hello@ofthewest.co Subscribe to Of The West's⁠Newsletters List your jobs on ⁠Of The West Connect with Lizzy: Follow City Boots on Instagram @citybootsofficial  Follow Lizzy on Instagram @lizardboots Visit City Boots website Connect with Jessie: Follow on Instagram @ofthewest.co and @mrsjjarv Follow on Facebook @jobsofthewest Check out the Of The West website Be sure to subscribe/follow the show so you never miss an episode! Learn more about your ad choices. Visit megaphone.fm/adchoices

All musical motifs of the Lone Star State converge in Austin’s West Texas Exiles. The quartet, made up of members hailing from El Paso, Amarillo, and Lubbock, draws inspiration from all squares of the Texas music quilt, from Willie to Buddy and everyone in between. Their debut full-length album 8000 Days came out last Friday, […] The post West Texas Exiles: “Division” (ft. Kelly Willis) appeared first on KUT & KUTX Studios -- Podcasts.

In this episode of This is the Panhandle, host Kimberly Anderson sits down with Laura Storrs, CFO of the City of Amarillo, to uncover the person behind the title. Born and raised in Amarillo, Laura shares stories of her childhood, the influence of her parents, and how she discovered her passion for accounting. She opens up about her journey into motherhood through adoption, the blessings and challenges of raising a blended family, and the unique connection her husband—also adopted—brings to their home. Laura also reflects on her deep ties to community, from Rotary traditions to her new favorite hobby of leading a book club. As she looks toward retirement in 2026, she discusses her hopes for the city, her faith in what's next, and her commitment to giving back. This heartfelt conversation highlights the human side of a leader devoted to her family, her faith, and her hometown.

Leila Daraei grew up in Iran, moved to Amarillo in her 30s, and started her U.S. life working as a janitor at Amarillo College. Today, she's a professor on the same campus. In this episode, Leila shares her remarkable story — from navigating cultural transitions to the mentors and instructors who believed in her along the way. It's a conversation about resilience, opportunity, and the power of community support.

This week, Skylar sits down with Kyle Groves, a second-generation magician who grew up traveling the country with his parents' magic show. Kyle shares what it's really like to live life behind the curtain, from the craft and discipline it takes to become a magician, to the wonder that keeps audiences spellbound. Now preparing to open a one-of-a-kind magic venue in Amarillo, Kyle reflects on his journey, the traditions of the art form, and how magic invites us to step away from the everyday and rediscover that sense of whimsy and childlike wonder.

Amarillo president/GM Tony Ensor talks about the Texas League's leaguewide initiative to aid the Hill Country after devastating floods. Also, Ben Weinrib shares details from his story on the best nicknames in Minor League Baseball, and Benjamin Hill recaps his trip to Lake County and Akron. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

From construction sites in Amarillo to the leadership halls of Texas Tech, Sebastian Gutierrez's story is one of grit, hustle, and vision.Sebastian grew up working alongside his father in the construction business, learning responsibility early and helping to flip houses and manage rentals before he even graduated high school. That drive carried him to Texas Tech, where he's double-majoring in finance and accounting, serving as President of the Real Estate Organization, and engaging in the Scovell Business Leadership Program.In this episode, we dive into:How growing up in a hardworking immigrant family shaped Sebastian's mindsetBuilding a real estate portfolio before collegeThe impact of Texas Tech's programs, professors, and networkLessons learned from internships at Woodbine and the road ahead with PwC in New YorkWhy the underdog mentality can be your greatest assetSebastian's journey is proof that with grit, faith, and the right community behind you, you can build your own path—no matter where you start.Connect with Sebastian on LinkedIn here. Connect with Jeremy on LinkedIn here.SUBSCRIBE TO THE PODCAST SO YOU NEVER MISS AN EPISODE.

Stories we're following this morning at Progress Texas:The NAACP follows LULAC, filing the second lawsuit against the new Texas congressional map ordered by Donald Trump that carves out five new likely Republican seats at the expense of Texas voters of color: https://www.theguardian.com/us-news/2025/aug/26/naacp-sues-texas-congressional-maps-black-political-power...Trump's plummeting approval in the RGV sheds light on why he's so desperate to shield himself from the wrath of voters in 2026: https://www.theborderchronicle.com/p/voters-regret-support-for-trump-plungesDan's Ban - the full ban on THC products shoved through the regular session by Lt. Gov. Dan Patrick but later vetoed by Governor Greg Abbott, has stalled on its re-do run through the second special session: https://www.houstonchronicle.com/politics/texas-take/article/proposed-thc-ban-texas-stalls-legislature-21016853.php...At the same time, a bill that would make ivermectin available without a prescription has a decent chance to make it to Abbott's desk: https://www.ksat.com/news/local/2025/08/25/texas-bill-could-make-drug-ivermectin-available-over-the-counter-amid-misuse-concerns/Former Trump doctor and U.S. Congressman Ronny Jackson of Amarillo, despite no longer being licensed to practice medicine, has proclaimed Donald Trump "the healthiest president this nation has ever seen" - at odds with obvious evidence to the contrary: https://www.thedailybeast.com/white-house-uses-disgraced-doctor-to-declare-trump-healthy/Austin friends: tickets are on sale now for our live podcast taping with legendary Austin FC goalkeeper Brad Stuver on September 15 at Hopsquad Brewing in Austin! Tickets are limited and are available here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://act.progresstexas.org/a/allstaractivism_2025⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Progress Texas' financial reserves have dropped to about 3 months worth of funding. Help us avoid going on a permanent vacation this summer by becoming a sustaining member: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://progresstexas.org/join-pt-summer-vacation-membership-drive⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Thanks for listening! Find our web store and other ways to support our important work at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://progresstexas.org⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

On November 10, 1984, six-year-old Bradley Eugene Gilbert was playing outside his aunt's home in Chillicothe, Texas, with his three-year-old brother Jason. By early afternoon, Jason came running back to the house crying. Bradley had told him to run. When Jason turned back, his brother was gone. The search for Bradley was immediate and massive. Hundreds of volunteers joined law enforcement, Texas Rangers, and the FBI. Flyers, bloodhounds, hypnosis sessions, and even national campaigns followed. Bradley's photo appeared on milk cartons and before movies in theaters across the country. Leads spanned from Amarillo to Florida, from New York to Oklahoma. For 141 days, Chillicothe searched and hoped. Then, in April 1985, the case changed from a missing person to the thing everyone feared: a homicide. Nearly four decades later, Bradley Gilbert's murder remains unsolved.If you have any information about the abduction and murder of Bradley Eugene Gilbert, please call the Hardeman County Sheriff's office at (940) 663-5374, or Texas Crime Stoppers at 800-252-8477. _______________________________________________________________________________You can support gone cold and listen to the show ad-free at patreon.com/gonecoldpodcastFind us at https://www.gonecold.comFor Gone Cold merch, visit https://gonecold.dashery.comFollow gone cold on Facebook, Instagram, Threads, TikTok, YouTube, and X. Search @gonecoldpodcast at all or just click linknbio.com/gonecoldpodcastSources: The Abilene Reporter-News, The Wichita Falls Times Record-News, The Quanah Tribune-Chief, The Bryan-College Station Eagle, The Houston Chronicle, dps.texas.gov, texomashomepage.com #JusticeForBradleyGilbert #TrueCrime #UnsolvedMysteries #UnsolvedCase #ColdCase #CrimePodcast #TexasTrueCrime #TexasHistory #HardemanCounty #ChillicotheTX #PeaseRiver #MissingChildren #NeverForget #ChildAbduction #1980sCases #TrueCrimePodcast #PodcastRecommendations #CrimeJunkie #GoneColdBecome a supporter of this podcast: https://www.spreaker.com/podcast/gone-cold-texas-true-crime--3203003/support.

My fellow pro-growth/progress/abundance Up Wingers,Global population growth is slowing, and it's not showing any signs of recovery. To the environmentalists of the 1970s, this may have seemed like a movement in the right direction. The drawbacks to population decline, however, are severe and numerous, and they're not all obvious.Today on Faster, Please! — The Podcast, I talk with economist and demographer Dean Spears about the depopulation trend that is transcending cultural barriers and ushering in a new global reality. We discuss the costs to the economy and human progress, and the inherent value of more people.Spears is an associate professor of economics at Princeton University where he studies demography and development. He is also the founding executive director of r.i.c.e., a nonprofit research organization seeking to uplift children in rural northern India. He is a co-author with Michael Geruso of After the Spike: Population, Progress, and the Case for People.In This Episode* Where we're headed (1:32)* Pumping the breaks (5:41)* A pro-parenting culture (12:40)* A place for AI (19:13)* Preaching to the pro-natalist choir (23:40)* Quantity and quality of life (28:48)Below is a lightly edited transcript of our conversation. Where we're headed (1:32). . . two thirds of people now live in a country where the birth rate is below the two children per two adults level that would stabilize the population.Pethokoukis: Who are you and your co-author trying to persuade and what are you trying to persuade them of? Are you trying to persuade them that global depopulation is a real thing, that it's a problem? Are you trying to persuade them to have more kids? Are you trying to persuade them to support a certain set of pro-child or pro-natalist policies?Spears: We are trying to persuade quite a lot of people of two important things: One is that global depopulation is the most likely future — and what global depopulation means is that every decade, every generation, the world's population will shrink. That's the path that we're on. We're on that path because birth rates are low and falling almost everywhere. It's one thing we're trying to persuade people of, that fact, and we're trying to persuade people to engage with a question of whether global depopulation is a future to welcome or whether we should want something else to happen. Should we let depopulation happen by default or could it be better to stabilize the global population at some appropriate level instead?We fundamentally think that this is a question that a much broader section of society, of policy discourse, of academia should be talking about. We shouldn't just be leaving this discussion to the population scientists, demographic experts, not only to the people who already are worried about, or talking about low birth rates, but this is important enough and unprecedented enough that everybody should be engaging in this question. Whatever your ongoing values or commitments, there's a place for you in this conversation.Is it your impression that the general public is aware of this phenomenon? Or are they still stuck in the '70s thinking that population is running amok and we'll have 30 billion people on this planet like was the scenario in the famous film, Soylent Green? I feel like the people I know are sort of aware that this is happening. I don't know what your experience is.I think it's changing fast. I think more and more people are aware that birth rates are falling. I don't think that people are broadly aware — because when you hear it in the news, you might hear that birth rates in the United States have fallen low or birth rates in South Korea have fallen low. I think what not everybody knows is that two thirds of people now live in a country where the birth rate is below the two children per two adults level that would stabilize the population.I think people don't know that the world's birth rate has fallen from an average around five in 1950 to about 2.3 today, and that it's still falling and that people just haven't engaged with the thought that there's no special reason to expect it to stop and hold it to. But the same processes that have been bringing birth rates down will continue to bring them down, and people don't know that there's no real automatic stabilizer to expect it to come back up. Of the 26 countries that have had the lifetime birth rate fall below 1.9, none of them have had it go back up to two.That's a lot of facts that are not as widely known as they should be, but then the implication of it, that if the world's birth rate goes below two and stays there, we're going to have depopulation generation after generation. I think for a lot of people, they're still in the mindset that depopulation is almost conceptually impossible, that either we're going to have population growth or something else like zero population growth like people might've talked about in the '70s. But the idea that a growth rate of zero is just a number and then that it's not going to stop there, it's going to go negative, I think that's something that a lot of people just haven't thought about.Pumping the breaks (5:41)We wrote this book because we hope that there will be an alternative to depopulation society will choose, but there's no reason to expect or believe that it's going happen automatically.You said there's no automatic stabilizers — at first take, that sounds like we're going to zero. Is there a point where the global population does hit a stability point?No, that's just the thing.So we're going to zero?Well, “there's no automatic stabilizer” isn't the same thing as “we're definitely going to zero.” It could be that society comes together and decides to support parenting, invest more in the next generation, invest more in parents and families, and do more to help people choose to be parents. We wrote this book because we hope that there will be an alternative to depopulation society will choose, but there's no reason to expect or believe that it's going happen automatically. In no country where the birth rate has gone to two has it just magically stopped and held there forever.I think a biologist might say that the desire to reproduce, that's an evolved drive, and even if right now we're choosing to have smaller families, that biological urge doesn't vanish. We've had population, fertility rates, rise and fall throughout history — don't you think that there is some sort of natural stabilizer?We've had fluctuations throughout history, but those fluctuations have been around a pretty long and pretty widely-shared downward trend. Americans might be mostly only now hearing about falling birth rates because the US was sort of anomalous amongst richer countries and having a relatively flat period from the 1970s to around 2010 or so, whereas birth rates were falling in other countries, they weren't falling in the US in the same way, but they were falling in the US before then, they're falling in the US since then, and when you plot it over the long history with other countries, it's clear that, for the world as a whole, as long as we've had records, not just for decades, but for centuries, we've seen birth rates be falling. It's not just a new thing, it's a very long-term trend.It's a very widely-shared trend because humans are unlike other animals in the important way that we make decisions. We have culture, we have rationality, we have irrationality, we have all of these. The reason the population grew is because we've learned how to keep ourselves and our children alive. We learned how to implement sanitation, implement antibiotics, implement vaccines, and so more of the children who were born survived even as the birth rate was falling all along. Other animals don't do that. Other animals don't invent sanitation systems and antibiotics and so I think that we can't just reason immediately from other animal populations to what's going to happen to humans.I think one can make a plausible case that, even if you think that this is a problem — and again, it's a global problem, or a global phenomenon, advanced countries, less-advanced countries — that it is a phenomenon of such sweep that if you're going to say we need to stabilize or slow down, that it would take a set of policies of equal sweep to counter it. Do those actually exist?No. Nobody has a turnkey solution. There's nothing shovel-ready here. In fact, it's too early to be talking about policy solutions or “here's my piece of legislation, here's what the government should do” because we're just not there yet, both in terms of the democratic process of people understanding the situation and there even being a consensus that stabilization, at some level, would be better than depopulation, nor are we there yet on having any sort of answer that we can honestly recommend as being tested and known to be something that will reliably stabilize the population.I think the place to start is by having conversations like this one where we get people to engage with the evidence, and engage with the question, and just sort of move beyond a reflexive welcoming of depopulation by default and start thinking about, well, what are the costs of people and what are the benefits of people? Would we be better off in a future that isn't depopulating over the long run?The only concrete step I can think of us taking right now is adapting the social safety net to a new demographic reality. Beyond that, it seems like there might have to be a cultural shift of some kind, like a large-scale religious revival. Or maybe we all become so rich that we have more time on our hands and decide to have more kids. But do you think at some point someone will have a concrete solution to bring global fertility back up to 2.1 or 2.2?Look at it like this: The UN projects that the peak will be about six decades from now in 2084. Of course, I don't have a crystal ball, I don't know that it's going to be 2084, but let's take that six-decades timeline seriously because we're not talking about something that's going to happen next year or even next decade.But six decades ago, people were aware that — or at least leading scientists and even some policymakers were aware that climate change was a challenge. The original computations by Arrhenius of the radiative forcing were long before that. You have the Johnson speech to Congress, you have Nixon and the EPA. People were talking about climate change as a challenge six decades ago, but if somebody had gotten on their equivalent of a podcast and said, “What we need to do is immediately get rid of the internal combustion engine,” they would've been rightly laughed out of the room because that would've been the wrong policy solution at that time. That would've been jumping to the wrong solution. Instead, what we needed to do was what we've done, which is the science, the research, the social change that we're now at a place where emissions per person in the US have been falling for 20 years and we have technologies — wind, and solar, and batteries — that didn't exist before because there have been decades of working on it.So similarly, over the next six decades, let's build the research, build the science, build the social movement, discover things we don't know, more social science, more awareness, and future people will know more than you and I do about what might be constructive responses to this challenge, but only if we start talking about it now. It's not a crisis to panic about and do the first thing that comes to mind. This is a call to be more thoughtful about the future.A pro-parenting culture (12:40)The world's becoming more similar in this important way that the difference across countries and difference across societies is getting smaller as birth rates converge downward.But to be clear, you would like people to have more kids.I would like for us to get on a path where more people who want to be parents have the sort of support, and environment, and communities they need to be able to choose that. I would like people to be thinking about all of this when they make their family decisions. I'd like the rest of us to be thinking about this when we pitch in and do more to help us. I don't think that anybody's necessarily making the wrong decision for themselves if they look around and think that parenting is not for them or having more children is not for them, but I think we might all be making a mistake if we're not doing more to support parents or to recognize the stake we have in the next generation.But all those sorts of individual decisions that seem right for an individual or for a couple, combined, might turn into a societal decision.Absolutely. I'm an economics professor. We call this “externalities,” where there are social benefits of something that are different from the private costs and benefits. If I decide that I want to drive and I contribute to traffic congestion, then that's an externality. At least in principle, we understand what to do about that: You share the cost, you share the benefits, you help the people internalize the social decision.It's tied up in the fact that we have a society where some people we think of as doing care work and some people we think of as doing important work. So we've loaded all of these costs of making the next generation on people during the years of their parenting and especially on women and mothers. It's understandable that, from a strictly economic point of view, somebody looks at that and thinks, “The private costs are greater than the private benefits. I'm not going to do that.” It's not my position to tell somebody that they're wrong about that. What you do in a situation like that is share and lighten that burden. If there's a social reason to solve traffic congestion, then you solve it with public policy over the long run. If the social benefits of there being a flourishing next generation are greater than people are finding in their own decision making, then we need to find the ways to invest in families, invest in parenting, lift and share those burdens so that people feel like they can choose to be parents.I would think there's a cultural component here. I am reminded of a book by Jonathan Last about this very issue in which he talks about Old Town Alexandria here in Virginia, how, if you go to Old Town, you can find lots of stores selling stuff for dogs, but if you want to buy a baby carriage, you can't find anything.Of course, that's an equilibrium outcome, but go on.If we see a young couple pushing a stroller down the street and inside they have a Chihuahua — as society, or you personally, would you see that and “Think that's wrong. That seems like a young couple living in a nice area, probably have plenty of dough, they can afford daycare, and yet they're still not going to have a kid and they're pushing a dog around a stroller?” Should we view that as something's gone wrong with our society?My own research is about India. My book's co-authored with Mike Geruso. He studies the United States more. I'm more of an expert on India.Paul Ehrlich, of course, begins his book, The Population Bomb, in India.Yes, I know. He starts with this feeling of being too crowded with too many people. I say in the book that I almost wonder if I know the exact spot where he has that experience. I think it's where one of my favorite shops are for buying scales and measuring tape for measuring the health of children in Uttar Pradesh. But I digress about Paul Ehrlich.India now, where Paul Ehrlich was worried about overpopulation, is now a society with an average birth rate below two kids per two adults. Even Uttar Pradesh, the big, disadvantaged, poor state where I do my work in research, the average young woman there says that they want an average of 1.9 children. This is a place where society and culture is pretty different from the United States. In the US, we're very accustomed to this story of work and family conflict, and career conflicts, especially for women, and that's probably very important in a lot of people's lives. But that's not what's going on in India where female labor force participation is pretty low. Or you hear questions about whether this is about the decline of religiosity, but India is a place where religion is still very important to a lot of people's lives. Marriage is almost universal. Marriage happens early. People start their childbearing careers in their early twenties, and you still see people having an average below two kids. They start childbearing young and they end childbearing young.Similarly, in Latin America, where religiosity, at least as reported in surveys, remains pretty high, but Latin America is at an average of 1.8, and it's not because people are delaying fertility until they're too old to get pregnant. You see a lot of people having permanent contraception surgery, tubal obligations.And so this cultural story where people aren't getting married, they're starting too late, they're putting careers first, it doesn't match the worldwide diversity. These diverse societies we're seeing are all converging towards low birth rates. The world's becoming more similar in this important way that the difference across countries and difference across societies is getting smaller as birth rates converge downward. So I don't think we can easily point towards any one cultural for this long-term and widely shared trend.A place for AI (19:13)If AI in the future is a compliment to what humans produce . . . if AI is making us more productive, then it's all the bigger loss to have fewer people.At least from an economic perspective, I think you can make the case: fewer people, less strain on resources, you're worried about workers, AI-powered robots are going to be doing a lot of work, and if you're worried about fewer scientists, the scientists we do have are going to have AI-powered research assistants.Which makes the scientists more important. Many technologies over history have been compliments to what humans do, not substitutes. If AI in the future is a compliment to what humans produce — scientific research or just the learning by doing that people do whenever they're engaging in an enterprise or trying to create something — if AI is making us more productive, then it's all the bigger loss to have fewer people.To me, the best of both worlds would be to have even more scientists plus AI. But isn't the fear of too few people causing a labor shortage sort of offset by AI and robotics? Maybe we'll have plenty of technology and capital to supply the workers we do have. If that's not the worry, maybe the worry is that the human experience is simply worse when there are fewer children around.You used the term “plenty of,” and I think that sort of assumes that there's a “good enough,” and I want to push back on that because I think what matters is to continue to make progress towards higher living standards, towards poverty alleviation, towards longer, better, healthier, safer, richer lives. What matters is whether we're making as much progress as we could towards an abundant, rich, safe, healthy future. I think we shouldn't let ourselves sloppily accept a concept of “good enough.” If we're not making the sort of progress that we could towards better lives, then that's a loss, and that matters for people all around the world.We're better off for living in a world with other people. Other people are win-win: Their lives are good for them and their lives are good for you. Part of that, as you say, is people on the supply side of the economy, people having the ideas and the realizations that then can get shared over and over again. The fact that ideas are this non-depletable resource that don't get used up but might never be discovered if there aren't people to discover them. That's one reason people are important on the supply side of the economy, but other people are also good for you on the demand side of the economy.This is very surprising because people think that other people are eating your slice of the pie, and if there are more other people, there's less for me. But you have to ask yourself, why does the pie exist in the first place? Why is it worth some baker's while to bake a pie that I could get a slice of? And that's because there were enough people wanting slices of pie to make it worth paying the fixed costs of having a bakery and baking a whole pie.In other words, you're made better off when other people want and need the same things that you want and need because that makes it more likely for it to exist. If you have some sort of specialized medical need and need specialized care, you're going to be more likely to find it in a city where there are more other people than in a less-populated rural place, and you're going to be more likely to find it in a course of history where there have been more other people who have had the same medical need that you do so that it's been worthwhile for some sort of cure to exist. The goodness of other people for you isn't just when they're creating things, it's also when they're just needing the same things that you do.And, of course, if you think that getting to live a good life is a good thing, that there's something valuable about being around to have good experiences, that a world of more people having good experiences has more goodness in it than a world of fewer people having good experiences in it. That's one thing that counts, and it's one important consideration for why a stabilized future might be better than a depopulating future. Now, I don't expect everyone to immediately agree with that, but I do think that the likelihood of depopulation should prompt us to ask that question.Preaching to the pro-natalist choir (23:40)If you are already persuaded listening to this, then go strike up a conversation with somebody.Now, listening to what you just said, which I thought was fantastic, you're a great explainer, that is wonderful stuff — but I couldn't help but think, as you explained that, that you end up spending a lot of time with people who, because they read the New York Times, they may understand that the '70s population fears aren't going to happen, that we're not going to have a population of 30 billion that we're going to hit, I don't know, 10 billion in the 2060s and then go down. And they think, “Well, that's great.”You have to spend a lot of time explaining to them about the potential downsides and why people are good, when like half the population in this country already gets it: “You say ‘depopulation,' you had us at the word, ‘depopulation.'” You have all these people who are on the right who already think that — a lot of people I know, they're there.Is your book an effective tool to build on that foundation who already think it's an issue, are open to policy ideas, does your book build on that or offer anything to those people?I think that, even if this is something that people have thought about before, a lot of how people have thought about it is in terms of pension plans, the government's budget, the age structure, the nearer-term balance of workers to retirees.There's plenty of people on the right who maybe they're aware of those things, but also think that it really is kind of a The Children of Men argument. They just think a world with more children is better. A world where the playgrounds are alive is better — and yes, that also may help us with social security, but there's a lot of people for whom you don't have to even make that economic argument. That seems to me that that would be a powerful team of evangelists — and I mean it in a nonreligious way — evangelists for your idea that population is declining and there are going to be some serious side effects.If you are already persuaded listening to this, then go strike up a conversation with somebody. That's what we want to have happen. I think minds are going to be changed in small batches on this one. So if you're somebody who already thinks this way, then I encourage you to go out there and start a conversation. I think not everybody, even people who think about population for a living — for example, one of the things that we engage with in the book is the philosophy of population ethics, or population in social welfare as economists might talk about it.There have been big debates there over should we care about average wellbeing? Should we care about total wellbeing? Part of what we're trying to say in the book is, one, we think that some of those debates have been misplaced or are asking what we don't think are the right questions, but also to draw people to what we can learn from thinking of where questions like this agree. Because this whole question of should we make the future better in total or make the better on average is sort of presuming this Ehrlich-style mindset that if the future is more populous, then it must be worse for each. But once you see that a future that's more populous is also more prosperous, it'd be better in total and better on average, then a lot of these debates might still have academic interest, but both ways of thinking about what would be a better future agree.So there are these pockets of people out there who have thought about this before, and part of what we're trying to do is bring them together in a unified conversation where we're talking about the climate modeling, we're talking about the economics, we're talking about the philosophy, we're talking about the importance of gender equity and reproductive freedom, and showing that you can think and care about all of these things and still think that a stabilized future might be better than depopulation.In the think tank world, the dream is to have an idea and then some presidential candidate adopts the idea and pushes it forward. There's a decent chance that the 2028 Republican nominee is already really worried about this issue, maybe someone like JD Vance. Wouldn't that be helpful for you?I've never spoken with JD Vance, but from my point of view, I would also be excited for India's population to stabilize and not depopulate. I don't see this as an “America First” issue because it isn't an America First issue. It's a worldwide, broadly-shared phenomenon. I think that no one country is going to be able to solve this all on its own because, if nothing else, people move, people immigrate, societies influence one another. I think it's really a broadly-shared issue.Quantity and quality of life (28:48)What I do feel confident about is that some stabilized size would be better than depopulation generation after generation, after generation, after generation, without any sort of leveling out, and I think that's the plan that we're on by default.Can you imagine an earth of 10 to 12 billion people at a sustained level being a great place to live, where everybody is doing far better than they are today, the poorest countries are doing better — can you imagine that scenario? Can you also imagine a scenario where we have a world of three to four billion, which is a way nicer place to live for everybody than it is today? Can both those scenarios happen?I don't see any reason to think that either of those couldn't be an equilibrium, depending on all the various policy choices and all the various . . .This is a very broad question.Exactly. I think it's way beyond the social science, economics, climate science we have right now to say “three billion is the optimal size, 10 billion is the optimal size, eight billion is the optimal size.” What I do feel confident about is that some stabilized size would be better than depopulation generation after generation, after generation, after generation, without any sort of leveling out, and I think that's the plan that we're on by default. That doesn't mean it's what's going to happen, I hope it's not what happens, and that's sort of the point of the conversation here to get more people to consider that.But let's say we were able to stabilize the population at 11 billion. That would be fine.It could be depending on what the people do.But I'm talking about a world of 11 billion, and I'm talking about a world where the average person in India is as wealthy as, let's say this is in the year 2080, 2090, and at minimum, the average person in India is as wealthy as the average American is today. So that's a big huge jump in wealth and, of course, environmentalism.And we make responsible environmental choices, whether that's wind, or solar, or nuclear, or whatever, I'm not going to be prescriptive on that, but I don't see any reason why not. My hope is that future people will know more about that question than I do. Ehrlich would've said that our present world of eight billion would be impossible, that we would've starved long before this, that England would've ceased to exist, I think is a prediction in his book somewhere.And there's more food per person on every continent. Even in the couple decades that I've been going to India, children are taller than they used to be, on average. You can measure it, and maybe I'm fooling myself, but I feel like I can see it. Even as the world's been growing more populous, people have been getting better off, poverty has been going down, the absolute number of people in extreme poverty has been going down, even as the world's been getting more populous. As I say, emissions per person have been going down in a lot of places.I don't see any in principle, reason, if people make the right decisions, that we couldn't have a sustainable, healthy, and good, large sustained population. I've got two kids and they didn't add to the hole in the ozone layer, which I would've heard about in school as a big problem in the '80s. They didn't add to acid rain. Why not? Because the hole in the ozone layer was confronted with the Montreal Protocol. The acid rain was confronted with the Clean Air Act. 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In Texas, finding yourself in the wrong place at the wrong time can end in tragedy, and finding yourself in the right place at the right time is a blessing. This is why we call it adventure. Twenty-five miles south-east of downtown Amarillo – where Pico took his last breath – we retreated into a hole in the ground called Palo Duro. Texans say this is the most scenic area of the Panhandle. Palo Duro is the second largest canyon in the United States. Click the "Continue Reading" button below for some beautiful canyon photos. The post A Palo Duro Goodnight appeared first on Living In Beauty.

*Late season rains were both good and bad for the Texas wheat crop.    *Registration is underway for the statewide quail symposium.  *The city of Amarillo issued a building permit for the new Producer Owned Beef packing plant.  *Summer weather has been good for Texas High Plains corn.  *USDA is planning a big announcement on New World screwworms.  *It has been an active summer for rural Texas land sales.  *Cotton defoliation is underway in South Texas.  *Pneumonia is a frequent cause of death in calves. 

Dos de los estudios de animación más importantes de Colombia se unen para conversar sobre sus historias de origen, sobre el estado del sector de la animación en Colombia y LATAM, pero también  sobre las perspectivas para una industria que crece con fuerza en nuestros territorios.EPISODIO EN YOUTUBENos juntamos con dos cracks: David Andrés Mesa (Bombillo Amarillo) y Julián Sánchez (Dinamita Animación) y el resultado fuje buenísimo!. ¡Hasta narramos un partido de fútbol!Episodio posible gracias a la iniciativa y el patrocinio de BOMBILLO AMARILLO.Gente que hace cine es posible gracias a:Nuestra productora Gente queLa producción ejecutiva de Lemaitre ConsultoresEl amor y confianza de nuestros amigos en Patreon (Nataly Valdivieso, Hamilton Casas, Juliana Núñez, Diana Piñeres). Apóyanos como ellos desde 1 dólar.Si quieres pautar en nuestros episodios, patrocinar nuestro proyecto y todos sus productos como  #ElNoti semanal o producir tu podcast no dudes en escribirnos a info@gentequehacecine.com Nuestra web: https://gentequehacecine.com/ 

This week, Skylar sits down with Matt Garrison — an Amarillo native, seasoned police officer, and global security expert. From serving small-town Panhandle police forces to traveling the world providing personal protection for high-profile clients, Matt's career reads like something out of Jack Ryan. Beneath the gruff exterior is someone deeply thoughtful and committed to keeping others safe — whether it's motorists along I-40, Department of Defense contract executives, or members of a local congregation. We also talk about practical ways to keep yourself and your family safe in a world that feels increasingly uncertain. This is a fascinating and timely conversation you won't want to miss.

Send us a textStep into the recording studio with country artist Robbie Johnson as he reveals the creative journey behind his new single "You Pick the Flowers." In this candid conversation, Robbie shares how the song reimagines his own love story, admitting he never properly proposed to his wife and is now "rewriting my story to make it beautiful." This vulnerability sets the tone for a fascinating exploration of modern country music production.The episode offers rare technical insights as Robbie describes his collaborative process with producer Danny, who plays nearly every instrument on his tracks and works with Nashville's biggest names. Music enthusiasts will appreciate the detailed discussion of studio equipment, from the coveted Neumann 269 microphone to the specialized rooms for B3 organs with Leslie cabinets. Robbie's meticulous approach to editing reveals how sometimes the most magical musical moments happen after the official recording ends.Laughter erupts when Robbie shares the "lettuce incident" - a hilariously disputed story about how he met his wife while working at Burger King. These personal moments showcase the authentic personalities behind the music, reminding us that even accomplished artists have relatable life experiences that often inspire their songwriting.The conversation shifts to industry news covering everything from the upcoming AMCs to Luke Bryan's viral dance moment after slipping during a concert. Jay and Tiffany engage listeners with a lively discussion about the best country vocal intros of all time, featuring contributions ranging from classics like George Strait's "Amarillo by Morning" to contemporary hits. Whether you're a dedicated country music fan or simply curious about the creative process behind hit songs, this episode delivers both entertainment and insider knowledge about the art and business of country music.Ready to discover your next favorite country song? Listen now and don't forget to stream, share, and request the music you love – as Robbie reminds us, "You guys are the true rock stars that make it happen."LinksJay Franze: https://JayFranze.comVirtually You: https://www.virtuallyyouva.com/Robby Johnson: https://www.robby-johnson.com/ Support the show

David and Shirley Walker open up about their 49-year journey in marriage and ministry — a story filled with both heartbreaking trials and powerful moments of God's faithfulness. From family crises and church conflicts to Shirley's personal battle with bulimia and her father's late-in-life salvation, their testimony is a raw and honest look at what it means to trust Jesus in the middle of the impossible. Through seasons in Hobart, Amarillo, and San Antonio, they've seen revival, healing, and restoration — proof that no situation is beyond God's reach. Whether you're facing a family struggle, personal battle, or ministry challenge, this conversation will encourage you to keep believing in the God who keeps His promises.We would love to connect you with our prayer team- email us with as much detail as you'd like to share and how we can pray, to pastorwalker@alamocity.org We are honored to pray with you and excited to see what God does! Giving/Donate Link: https://linktr.ee/alamocitygiving To Learn More About Pastor David Walker: https://linktr.ee/pastordavidwalkerSIGNUP To Get Weekly Encouragement to your Inbox HERE: https://fragrant-penguin-83277.myflodesk.com/wsgyn3p38p

Think you know how money works? Think again.   In this episode of the Wealth Wisdom Financial podcast, Brandon sits down with Grant Thompson, a financial strategist with 30+ years of boots-on-the-ground experience and a fierce passion for flipping the traditional money script.   Grant, a partner at Thompson & Thurman in Amarillo, TX, unpacks the Infinite Banking Concept and how he's helped clients, from business owners to families, take back control of their finances.   Inspired by Nelson Nash, Grant shares the pivotal moment that changed everything for him, and how that led to using whole life insurance, annuities, and cash flow strategies to build wealth outside Wall Street.   We're talking:

In this wild ride of an episode, we're diving headfirst into the chaos of the Bishop Sycamore documentary and asking how a fake high school ended up on ESPN. From there, we set sail on the infamous “Poop Cruise” and discuss why Long John Silver's is suddenly the hottest thing in Amarillo (seriously, who saw that coming?). Movie of the Week: Happy Gilmore 2 (yes, it's real), and celebrate 10 more years of South Park. We also ask: What happened to comedy? Spoiler alert: It ain't what it used to be.Things get heated when Johnny Manziel threatens to slap Gillie Da Kid, and we explore why Gillie's been testing everyone's patience lately. We touch on viral TV moments, mourn the loss of legends Ozzy Osbourne and Hulk Hogan, and end the episode with a trippy conversation: Did humans evolve on Earth—or were we engineered and placed here?Buckle up and enjoy the ride. It's a little bit sports, a little bit sci-fi, and a whole lot of chaos.

This week, Skylar sits down with Heather Manderson—an accomplished actor with a career full of unique and meaningful experiences. Heather is currently involved in a powerful stage production, The Blind, which centers on the 1997 death of Brian Deneke, a member of Amarillo's punk community. His tragic killing shook the city and exposed deep cultural divides. In this conversation, Heather reflects on the role of theater in shaping how we see ourselves, others, and the world around us—and how storytelling can help us process grief, challenge perceptions, and build empathy.

DJ Dugan chats with Amarillo's Chancy Bernson about his single "Windshield".Connect with Chancy Bernson.

paypal.me/LibroTobias ko-fi.com/asier24969 "El tapiz amarillo" de Charlotte Perkins Gilman, es probablemente el primer cuento de terror feminista de la historia. El relato, alabado por el mismísimo H. P. Lovecraft, relata la historia de una mujer que debe vivir encerrada en su habitación, sufriendo una tediosa enfermedad. Poco a poco una extraña y grotesca forma en el tapiz de su cuarto comienza a perturbarla, hasta que... Charlotte Anna Perkins fue una intelectual multidisciplinar que destacó dentro del movimiento feminista y la literatura entre finales de 1890 y mediados de 1920. Canciones: • “You Showed Me” de The Turtles • “The Air That I Breathe” de The Hollies Narración, edición y montaje: Asier Menéndez Marín Diseño logo Podcast: albacanodesigns (Alba Cano) Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

El mes de agosto arranca con una nueva alerta de la AEMET por ola de calor a partir del domingo. Además, la previsión meteorológica deja fuertes lluvias en el interior de la península. El calor y las tormentas eléctricas no ayudan a prevenir los incendios forestales, que ahora dejan tres focos especialmente preocupantes: en Pontevedra, en Las Hurdes y en Ávila. Del exterior, Donald Trump ha hecho públicos los aranceles que aplicará a cada país, con una lista con 69 países, entre los que se encuentran los 27 de la Unión Europea. El presidente también habló de la situación en Gaza, donde esta noche han muerto 51 personas, la mayoría por hambruna.

Send us a textEver wonder why certain country songs defy all odds and become massive hits? Jay and Tiffany take you behind the scenes of 14 unlikely country smashes that broke all the conventional rules - from The Band Perry's morbid masterpiece "If I Die Young" to the surprising revelation that a disco song about a man transforming into a duck once topped country radio charts!The conversation flows naturally through breaking country music news, where Thomas Rhett celebrates selling out Boston's iconic Fenway Park - a meaningful milestone for the artist in the city that helped launch his career. Meanwhile, Lainey Wilson fights back tears as the Country Music Hall of Fame unveils an exhibit dedicated to her journey, and AI technology creates convincing fake wedding photos of her and her fiancé that fooled fans across social media.The heart of the episode comes when listeners share the country songs that instantly transport them back to specific life moments. From "Amarillo by Morning" evoking early rodeo mornings with Dad to "Friends in Low Places" becoming a college party anthem, these musical time machines connect us across generations and experiences. Each story reveals how deeply country music weaves itself into the fabric of our most cherished memories.Jay and Tiffany round out the show with current chart analysis, spotlighting rising star Bailey Zimmerman's climb up the charts with "Backup Plan" and newcomer Ella Langley claiming the #1 spot with "Weren't for the Wind." Their artist spotlight on Irene Kelley celebrates her understated production style and emotionally resonant vocals that have stood the test of time.What country song takes you back to a specific moment? Share your musical memories with us and join the conversation at jayfanze.com!LinksJay Franze: https://JayFranze.comVirtually You: https://www.virtuallyyouva.com/ Support the show

A few weeks ago we covered pelvic floor dysfunction in men. So for this episode, we're focusing on pelvic floor dysfunction in women. Our expert is physical therapist Ashlee Crawford, DPT, Texas Tech Physicians Physical Therapy Specialty Clinic in Amarillo. She answers our questions about causes, symptoms —treatments and how to go about seeking treatment — and how we can encourage people to talk about this more. 

In this episode, Skylar sits down with Billy, a resident of Transformation Park—Amarillo's innovative housing initiative for individuals experiencing homelessness. Coming from San Angelo, Billy arrived in Amarillo with nothing but the clothes on his back, leaving behind an unsafe situation. He shares his journey of resilience: from sleeping in shelters and navigating public transportation to securing a job and building a new life. Billy's story is one of grit, faith, and determination—and a powerful reminder of what's possible when people are given a chance.

Join Josh Israel and Sean Cavanaugh for part two of their most recent road trip visiting primary care practices from Los Angeles to Washington D.C. First, they visited Dr. Arvinder Bir and Dr. Seema Bir, Aledade partners in California, to discuss how Aledade has helped enable their practice to reduce patient hospitalizations and remain independent. Next, they visited Varesh Chaurasia, CEO of HealthyU Clinics, and Dr. Lauren Havard, CMO, in Phoenix, Arizona to discuss what they are looking for in an accountable care organization (ACO) partner, emphasizing hands-on experience in local markets. Finally, they met with Dr. Salil Trehan in Amarillo, Texas, whose practice has previously partnered with multiple ACO enablers, to gain insights into what sets great ACO partners apart. Connect with us at acoshow@aledade.com or visit the Aledade Newsroom

The handsome rogue Pistol Holliday joins Viktor Devonne for a chat on the pod about triumphs, loss, tattoos, identity, ballet, aging, taking care of oneself, and horror films. This sexy stunner from Amarillo is a producer, a filmmaker, mentor, bar owner, and stripping entertainer who has been on burlesque scenes since 2014.  Since his debut, he has won the National Grand Champion title via Golden Legends Championship Challenge; and now produces BurlyPicks Southwest happening July 26, 2025. This chat was recorded on July 9, 2025. Give love to the folks… Pistol on IG: https://www.instagram.com/ronnielloydnanos/  More Pistol: https://www.facebook.com/PistolHollidayAmarillo/ & https://www.imdb.com/name/nm8110570 More Viktor: http://www.instagram.com/viktordevonne More WEBurlesque: http://www.instagram.com/weburlesque FOOTCLOTHES! Get 10% off your order with the code VIKTORDEVONNE at FOOTCLOTHES.COM Tonight On Murder She Wrote with Viktor and Petra: https://open.spotify.com/show/2OeX16E5VJe3GIQ7zkZEQw

Kerri takes us back to Amarillo two weeks in a row to cover the story of Robin Bledsoe Spielbauer. She was found murdered on a lonely stretch of Texas road and suspicion quickly turned toward those closest to her. Police quickly learned of a love triangle that led to murder.  Donna takes us to Nebraska for the Museum of Shadows. The museum claims to house some of the most haunted objects in the world. From dolls that move on their own to unexplained voices in the dark, this paranormal hotspot is not for the faint of heart. This episode is sponsored by Miracle Made. To sleep at the perfect temperature, head to www.trymiracle.com/creep for 40% off and if you use promo code CREEP at checkout, you will get an additional 20% off and a free 3-piece towel set.  This episode is sponsored by goPure. If you want to tighten, lift, and restore elasticity in your neck, head to www.gopurebeauty.com and use the promo code APC for 25% off. If you have any local true crime, local urban legend/lore, ghost stories.. we want them all!! We want to hear from YOU. Especially if you have any funny Ambien stories! Email us at aparanormalchicks@gmail.com Join The Creepinati @ www.patreon.com/theAPCpodcast 

This week, Skylar sits down with Samuel Uwimana, a Congolese refugee who resettled in Amarillo in 2018. Drawing from his own story and those of fellow African refugees, Samuel founded United Refugee Services to support and uplift the community. Together, they talk about the challenges and triumphs of resettlement, the realities versus perceptions of “coming to America,” and so much more.

Kerri takes us back to Amarillo two weeks in a row to cover the story of Robin Bledsoe Spielbauer. She was found murdered on a lonely stretch of Texas road and suspicion quickly turned toward those closest to her. Police quickly learned of a love triangle that led to murder.  Donna takes us to Nebraska for the Museum of Shadows. The museum claims to house some of the most haunted objects in the world. From dolls that move on their own to unexplained voices in the dark, this paranormal hotspot is not for the faint of heart. This episode is sponsored by Miracle Made. To sleep at the perfect temperature, head to www.trymiracle.com/creep for 40% off and if you use promo code CREEP at checkout, you will get an additional 20% off and a free 3-piece towel set.  This episode is sponsored by goPure. If you want to tighten, lift, and restore elasticity in your neck, head to www.gopurebeauty.com and use the promo code APC for 25% off. If you have any local true crime, local urban legend/lore, ghost stories.. we want them all!! We want to hear from YOU. Especially if you have any funny Ambien stories! Email us at aparanormalchicks@gmail.com Join The Creepinati @ www.patreon.com/theAPCpodcast 

Today, Kevin covers: -The U.S. Labor Department released the Weekly Initial Jobless Claims Report. -The Federal Reserve released the minutes from their June 17-18 meeting, when they left interest rates unadjusted. -Americas Commercial Transportation Research Co. and Freight Transportation Research Associates Transportation Intelligence, released June Class 8 Truck Order numbers. -International Motors released 2nd Quarter truck and bus sales. -Tyson Foods' Amarillo beef plant employees ratify a new four-year contract. -What is affecting oil and gas prices. Kevin digs into the details, reviews the data, offers his insights, puts the data into historic perspective and offers his opinion.

Donna tells us the story of Longfellow's Wayside Inn in Sudbury, Massachusetts. A historic tavern dating back to 1716, was famously immortalized by Henry Wadsworth Longfellow in his Tales of a Wayside Inn. Known as the oldest operating inn in the United States, it's rich with colonial history, literary legacy, and ghostly legends. Kerri covers the murder of Brian Deneke, a 19-year-old punk rocker, who was run down and killed by a high school football player. This story takes place in Amarillo, Texas and the brutal act that exposed deep divides in the community.  This episode is sponsored by BetterHelp.  For 10% off your first month, head to www.betterhelp.com/apc to start today. This episode is sponsored by Beam Dream Powder. For a better night sleep, head to www.shopbeam.com/creep for 40% off.  If you have any local true crime, local urban legend/lore, ghost stories.. we want them all!! We want to hear from YOU. Especially if you have any funny Ambien stories! Email us at aparanormalchicks@gmail.com Join The Creepinati @ www.patreon.com/theAPCpodcast 

Donna tells us the story of Longfellow's Wayside Inn in Sudbury, Massachusetts. A historic tavern dating back to 1716, was famously immortalized by Henry Wadsworth Longfellow in his Tales of a Wayside Inn. Known as the oldest operating inn in the United States, it's rich with colonial history, literary legacy, and ghostly legends. Kerri covers the murder of Brian Deneke, a 19-year-old punk rocker, who was run down and killed by a high school football player. This story takes place in Amarillo, Texas and the brutal act that exposed deep divides in the community.  This episode is sponsored by BetterHelp.  For 10% off your first month, head to www.betterhelp.com/apc to start today. This episode is sponsored by Beam Dream Powder. For a better night sleep, head to www.shopbeam.com/creep for 40% off.  If you have any local true crime, local urban legend/lore, ghost stories.. we want them all!! We want to hear from YOU. Especially if you have any funny Ambien stories! Email us at aparanormalchicks@gmail.com Join The Creepinati @ www.patreon.com/theAPCpodcast