Podcasts about amarillo

This week on Hey Amarillo, we're celebrating a decade of creativity with Wilson Lemieux, founder of Lemieux Company. From humble roots in the Texas Panhandle to producing video content for national sports franchises and cutting-edge tech companies, Wilson's journey is one of passion, craft, and deep local love. In this episode, Wilson shares what it means to build a company that makes Amarillo proud—how supporting local businesses brings him the most joy, and why reverence for your work and your community matters. We also dive into parenting, navigating life's seasons, and the balance of building a legacy while raising a family. It's an honest, heartfelt conversation that shines a light on the power of local creativity and connection. Tune in to hear how Wilson puts his heart into everything—his work, his hometown, and his family.

In this podcast episode, Lurch and I are joined by Popeye. He rode down from the Wenatchee, WA area. At the Law Abiding Biker™ Store, we're not just selling motorcycle gear—we're real bikers testing these products out on the road so you know they'll hold up when it matters most. On a recent 11-day, 3,800+ mile trip through Canada, we rode in scorching heat, bone-chilling cold, and four straight days of rain. We talk about the exact gear that kept us safe, comfortable, and moving forward. SUPPORT US AND SHOP IN THE OFFICIAL LAW ABIDING BIKER STORE Cockpit & Comfort Essentials Biker Gripper Motorcycle Cell Phone Mount – 18 lbs grip strength, fits large phones with or without a case. Ciro 3D Cup Holder – Keep hydrated on long rides. Alpinestars Tech Star Gloves – Versatile street, adventure, and dirt gloves. Klock Werks Flare Windshield – Deflects wind over your helmet for comfort. Biker Bobble Girl – Just for fun (and keeping you awake). PSR Anthem Pro Levers – Fully adjustable brake and clutch levers. Müller Power Clutch 2.0 – Reduces clutch pull by up to 45%. Seating & Rider Comfort Saddlemen Road Sofa Heated Seat – Long-distance touring comfort. Saddlemen Trunk Backrest – Matches your seat for style and comfort. Butt Buffer Seat Cushion – Eliminates hot spots and pressure points. Ciro Twin Rail Highway Pegs – Stretch out and relax on the road. Tires & Maintenance Protection Metzeler Cruisetec Tires – Direct replacement for OEM Dunlops with great handling. Figurati Magnetic Engine Oil Dipstick – Catches harmful metal debris. Figurati Magnetic Transmission Dipstick – Keeps metal out of your transmission. CHECK OUT OUR HUNDREDS OF FREE HELPFUL VIDEOS ON OUR YOUTUBE CHANNEL AND SUBSCRIBE! Suspension Wilbers LDC Nivomat Self-Leveling Suspension – Best-in-class comfort and control for touring. Luggage & Packing Solutions Saddlemen Sport Trunk Rack Bag – Huge capacity for jackets, gear, and overflow. Rickrak Tourpak Trunk Travel Luggage – Easy hotel-to-bike luggage solution. Riding Footwear Icon Stormhawk Boots – Waterproof touring boots with BOA lacing system. Tools & Roadside Repair Cruise Tools RTH3 Emergency Tool Kit – Harley-specific roadside repair kit. SuperFire T0-S Rechargeable Swivel Flashlight – Bright, durable, and versatile. Cruise Tools Outback'r Multi-Tool – Compact tool for quick fixes. Cruise Tools Folding Torx & Hex Multi-Tool – Extra leverage when you need it. Cruise Tools TirePro Dial Tire Gauge – Accurate tire pressure checks. Stop & Go Pocket Tire Plugger Kit – Quick flat tire repair with CO₂ cartridges. Ride Power Jump Starter Kit – Compact battery jumper and device charger. Safety & Preparedness Law Abiding Biker Motorcycle First Aid Kit – Compact and complete with a tourniquet. Cold,Wet, Hot Weather Gear, And Footwear Gerbing Heated Jacket Liner – Keep warm in extreme cold. Alpinestars ST-72L Gore-Tex Jacket – 100% waterproof, premium protection with a wide temperature range thanks to vents and removable liner. Alpinestars Purpose Mid Layer Jacket – Discontinued but perfect for cool mornings. Alpinestars Troop-Air Jacket– Maximum airflow with full protection. Breathes better than a T-shirt, prevents dehydration, and protects against sunburn. Icon Stormhawk Boots – 100% waterproof, protective, and comfortable for long days in the saddle NEW FREE VIDEO RELEASED: I Tested Dozens… But These Motorcycle Riding Gloves Are Untouchable! Alpinestars Techstar & Copper Gloves Sponsor-Ciro 3D CLICK HERE! Innovative products for Harley-Davidson & Goldwing Affordable chrome, lighting, and comfort products Ciro 3D has a passion for design and innovation Sponsor-Butt Buffer CLICK HERE Want to ride longer? Tired of a sore and achy ass? Then fix it with a high-quality Butt Buffer seat cushion? New Patrons: Chris Feiring-Nishihara of Seattle, Washington Chris Abbott of Independence, Missouri Tim Grimes of Amarillo, Texas If you appreciate the content we put out and want to make sure it keeps on coming your way then become a Patron too! There are benefits and there is no risk. Thanks to the following bikers for supporting us via a flat donation: Michael McCarrey of Elk, Washington Ricky Knight of Bradenton, Florida Gary Dean of Olive Branch, Mississippi ________________________________________________________ FURTHER INFORMATION: Official Website: http://www.LawAbidingBiker.com Email & Voicemail: http://www.LawAbidingBiker.com/Contact Podcast Hotline Phone: 509-731-3548 HELP SUPPORT US! JOIN THE BIKER REVOLUTION! #BikerRevolution #LawAbidingBiker

Todos los niños de una escuela soñaban lo mismo, un hombre amarillo, delgado, largo, lo llamaron... el eco amarillo.Conviértete en un seguidor de este podcast: https://www.spreaker.com/podcast/leyendas-e-historias-de-terror-la-habitacion-de-mexico--5763709/support.

When a successful veteran of Driveaway opens a segment with, “There are some things that are very important as a driver without which it's going to be a long row to hoe”, you want to silence the noise and tune in. Our guest today says exactly this and proceeds to share multiple insights that you will find beneficial. Phillip Miller is a longtime driver who has found his fit as a tow-behind specialist. In this episode, he shares how his tow-behind system has saved him thousands in addition to preserving his sanity and social life over the road. Highlighting Phil's commitment and adaptability, the conversation also sheds light on his impressive on-time delivery rate and his proactive approach to maintaining strong relationships with dispatchers. Tune in now for this engaging and insightful conversation with Phillip Miller on the Six-Figure Trucker.Show Notes:Phil Miller joins us from Amarillo and highlights his 3 years with Norton (0:40)The tremendous benefits of the Tow-Behind system! (3:17)Phil lists 3 of the most important things for a Driver (7:58)The essential marriage of Dispatcher to Driver (8:28)Impressive stats and the secret to being On Time (10:01)Best lessons learned (13:15)Phil's craziest experience over the road (15:41)Keep Trucking, Phil! The Six-Figure Trucker is a weekly podcast about driveaway trucking brought to you by Norton Transport. For more information or to subscribe, please visit Six-FigureTrucker.com. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Poor decor, having expensive taste, Primetime's prayer, and playing more or less... On the net, it's a positive. ----- JOKES FOR HUMANS TOUR: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://johncristcomedy.com/tour/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 11/7 - Boise, ID 11/8 - Spokane, WA 11/9 - Tacoma, WA 11/20 - Abilene, TX 11/21 - San Antonio, TX 11/22 - Tyler, TX 11/23 - Austin, TX 12/5 - Phoenix, AZ 12/6 - Santa Rosa, CA 12/7 - Redding, CA 12/11 - South Bend, IN 12/12 - Munhall, PA 12/14 - Buffalo, NY 1/23 - Joliet, IL 1/24 - Effingham, IL 1/25 - Nashville, TN 2/20 - Springfield, MO 2/22 - Louisville, KY 2/26 - Ithaca, NY 2/27 - Reading, PA 2/28 - Glenside, PA 3/1 - New York, NY 3/20 - Jackson, MI 3/21 - Rockford, IL 3/22 - Cedar Rapids, IA 3/27 - Columbia, MO 3/28 - Fayetteville, AR 3/29 - Little Rock, AR 4/10 - Stockton, CA 4/11 - Anaheim, CA 4/12 - Thousand Oaks, CA 4/17 - Tucson, AZ 4/18 - Houston, TX 5/2 - Fort Worth, TX 5/3 - Amarillo, TX 5/14 - Wilmington, NC 5/15 - Evans, GA 5/16 - Durham, NC 5/29 - Jacksonville, FL 5/30 - Asheville, NC 5/31 - Columbia, SC 6/4 - Mobile, AL 6/5 - Florence, AL 6/6 - Duluth, GA ----- Catch the full video podcast on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and follow us on social media (⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@netpositivepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠) for clips, bonus content, and updates throughout the week. ----- Email us at netpositive@johncristcomedy.com ----- FOLLOW JOHN ON: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ----- SUPPORT OUR SPONSORS MOSH: Save 20% off plus FREE shipping on the Best-Sellers Trial Pack at ⁠https://moshlife.com/NETPOSITIVE⁠ PONCHO: Go to ⁠https://ponchooutdoors.com/netpositive⁠ for $10 off and free shipping on your first order ROCKET MONEY: Stop wasting money on things you don't use. Cancel your unwanted subscriptions – and manage your money the easy way – by going to ⁠https://RocketMoney.com/netpositive ⁠BRUNT: Go to ⁠http://bruntworkwear.com/⁠ and use code NETPOSITIVE to get $10 OFF ----- PRODUCED BY: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Alex Lagos⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Lagos Creative Learn more about your ad choices. Visit megaphone.fm/adchoices

Join us for an insightful conversation with Brian Zieroth, Senior Program Manager at the Uranium Processing Facility (UPF) at Y-12. Discover the pivotal role UPF plays in supporting the nation's nuclear deterrent and global security missions. Brian shares the challenges and triumphs of modernizing uranium processing capabilities, emphasizing the importance of safety and innovation. With construction set to complete in 2027, UPF is poised to be a cornerstone of national security infrastructure. Don't miss this deep dive into a project that ensures our strategic deterrent remains robust and reliable.Brian is the senior project manager for the Uranium Processing Facility (UPF) in Oak Ridge, Tennessee, a plant designed to replace older, outdated facilities and meet modern safety and environmental standards. He is responsible for all engineering, procurement, construction, and startup activities. He has nearly 30 years' experience with Bechtel, and is a Bechtel Principal Vice President. Brian brings diverse industry experience to his leadership role for the UPF project. He has held project management roles of increasing responsibility at the Waste Treatment and Immobilization Plant (WTP) at the Hanford site, the Chemistry and Metallurgy Replacement Project (CMRR) at Los Alamos National Laboratory, UPF, and as Director for Enterprise Line-Item Projects at Consolidated Nuclear Security, where he provided oversight for the Y-12 site in Oak Ridge and the Pantex Plant in Amarillo, TX. In 2022, he became area project manager for the main processing building at UPF, before being named to his current role in 2024.He joined Bechtel in 1997 in the Information Systems and Technology group for Bechtel Enterprises. In 2003, he became deputy IS&T manager on the Iraq reconstruction project in Baghdad. In 2006, he moved to the U.S. Department of Energy Advanced Mixed Waste Treatment Project in Idaho. He was then named plant automation manager at the Pueblo Chemical Agent-Destruction Pilot Plant in 2010 and chief information officer at WTP in 2012.Socials:Follow on Twitter at @NucleCastFollow on LinkedIn: https://linkedin.com/company/nuclecastpodcastSubscribe RSS Feed: https://rss.com/podcasts/nuclecast-podcast/Rate: https://podcasts.apple.com/us/podcast/nuclecast/id1644921278Email comments and topic/guest suggestions to NucleCast@anwadeter.org

This week, Skylar sits down with Representative Caroline Fairly, who represents part of Amarillo and the Texas Panhandle in the state legislature. As the youngest woman ever elected to the Texas House, Caroline brings sharp insight, energy, and a grounded perspective to her work. They talk about her first legislative session—what contributed to her success, how her politically engaged father influences her path, and the priorities she's carrying forward for her district and region. It's a thoughtful, candid conversation about leadership, learning, and the next generation shaping Texas politics.

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Tom's traveling across Texas, Amarillo on Nov. 1st, then Lubbock on Nov. 2nd and El Paso on Nov. 6th. Make sure to get your tickets at ⁠https://tomsegura.com/tour SPONSORS: - Shop SKIMS Men's at ⁠https://SKIMS.com⁠. - Get 50% Off Monarch Money, the all-in-one financial tool at ⁠https://monarchmoney.com/ymh - Sign up for your $1 per month trial and start selling today at https://shopify.com/momshouse Tom Segura and Christina P. welcome world-renowned mentalist Oz Pearlman to Your Mom's House! Oz stuns the crew with mind-blowing mental tricks, wild psychological insights, and a peek behind the curtain of how he reads people. From guessing Tom's childhood crush to revealing impossible inside jokes, Oz leaves everyone speechless. Plus, Tom and Christina talk Killarney drunks, pickup artist “Mystery,” and the weirdest viral videos on the internet. Your Mom's House Ep. 833 https://tomsegura.com/tourhttps://christinap.com/https://store.ymhstudios.comhttps://www.reddit.com/r/yourmomshousepodcast Chapters 00:00:00 - Intro 00:04:04 - Opening Clip: Master Of Redneck Accents 00:10:07 - Sham From Killarney 00:17:39 - Clip: No Neck 00:20:16 - Clip: Coochie Confrontation 00:23:03 - Mystery Is Back 00:35:32 - Oz Pearlman Is Here To Blow Our Minds 00:41:07 - Show N Tell 00:46:35 - Ryan Gets Got 00:54:18 - How'd You Get A Job Here? 01:03:16 - Entertaining Steven Spielberg & Other Heroes 01:12:42 - Christine's Turn 01:19:29 - Enny Hates This 01:22:38 - Birthday Money Trick 01:27:07 - Wrap Up 01:29:23 - Closing Song - "It's A Surprise" by DJ Wet Nut Sack Learn more about your ad choices. Visit megaphone.fm/adchoices

ChatGPT being a yes man, parking in two spots, standing ovations, market is always right... On the net, it's a positive. ----- JOKES FOR HUMANS TOUR: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://johncristcomedy.com/tour/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 10/24 - Birmingham, AL 10/25 - Chattanooga, TN 11/7 - Boise, ID 11/8 - Spokane, WA 11/9 - Tacoma, WA 11/20 - Abilene, TX 11/21 - San Antonio, TX 11/22 - Tyler, TX 11/23 - Austin, TX 12/5 - Phoenix, AZ 12/6 - Santa Rosa, CA 12/7 - Redding, CA 12/11 - South Bend, IN 12/12 - Munhall, PA 12/14 - Buffalo, NY 1/23 - Joliet, IL 1/24 - Effingham, IL 1/25 - Nashville, TN 2/20 - Springfield, MO 2/22 - Louisville, KY 2/26 - Ithaca, NY 2/27 - Reading, PA 2/28 - Glenside, PA 3/1 - New York, NY 3/20 - Jackson, MI 3/21 - Rockford, IL 3/22 - Cedar Rapids, IA 3/27 - Columbia, MO 3/28 - Fayetteville, AR 3/29 - Little Rock, AR 4/10 - Stockton, CA 4/11 - Anaheim, CA 4/12 - Thousand Oaks, CA 4/17 - Tucson, AZ 4/18 - Houston, TX 5/2 - Fort Worth, TX 5/3 - Amarillo, TX 5/14 - Wilmington, NC 5/15 - Evans, GA 5/16 - Durham, NC 5/29 - Jacksonville, FL 5/30 - Asheville, NC 5/31 - Columbia, SC 6/4 - Mobile, AL 6/5 - Florence, AL 6/6 - Duluth, GA ----- Catch the full video podcast on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and follow us on social media (⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@netpositivepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠) for clips, bonus content, and updates throughout the week. ----- Email us at netpositive@johncristcomedy.com ----- FOLLOW JOHN ON: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ----- SUPPORT OUR SPONSORS AG1: Get a FREE gift with your first order at https://DrinkAG1.com/netpositive to get started with AG1's Next Gen and and notice the benefits for yourself. BLUELAND: Get 15% off your order by going to https://blueland.com/netpositive MIRACLE MADE: Save OVER 40% + 3 free towels with promo code NETPOSITIVE at https://trymiracle.com/NETPOSITIVE EXPRESS VPN: Protect your online privacy TODAY by visiting https://ExpressVPN.com/NETPOSITIVE for an extra three months FREE. ----- PRODUCED BY: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Alex Lagos⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Lagos Creative Learn more about your ad choices. Visit megaphone.fm/adchoices

TEXAS! Tom will be in Amarillo at the Amarillo Civic Center Complex on November 1st, then November 2nd in Lubbock at Buddy Holly Hall and El Paso at the Abraham Chavez Theatre on November 6th. Go get your tickets now at https://tomsegura.com/tour. SPONSORS: - Head to https://DRINKAG1.com/BEARS to get a FREE Welcome Kit, including a bottle of Vitamin D and free AG1 Travel Packs, when you first subscribe! - Protect your family with life insurance from Ethos. Get up to $3 million in coverage in as little as 10 minutes at https://ethos.com/BEARS. Application times may vary. Rates may vary. - Sponsored by BetterHelp. Our listeners get 10% off their first month at https://betterhelp.com/bears - Sign up for a $1 per month trial period at https://shopify.com/bears. This week on 2 Bears, 1 Cave, Bort sits down with comedy legend Sebastian Maniscalco for one of the funniest, most honest conversations yet. They dive deep into Sebastian's new stand-up special filmed at the United Center, what it takes to stay passionate about comedy, and how fatherhood changes everything. From crying at movies and parenting philosophies to the “arrogance of boring” and buying boats, this episode is packed with heart, humor, and classic Bert chaos. The two swap stories about old-school comedy days, meeting Jerry Seinfeld and Robert De Niro, and the truth about balancing fame, family, and fun. Tim will return next week...promise. 2 Bears, 1 Cave Ep. 311 https://tomsegura.com/tour https://www.bertbertbert.com/tour https://store.ymhstudios.com Chapters 00:00:00 - Intro 00:02:30 - Stand-Up, Sicilians, & Sensitivity 00:14:16 - Dressed To Impress 00:22:27 - Small Talk & Small Comedians 00:34:28 - Playing The Hits 00:39:30 - DeNiro & Casinos 00:46:20 - Wine, Wants, & Life Experiences 00:56:35 - Fun Dad & Discipline Dad 01:03:05 - Pete Correale 01:07:32 - Does Sebastian Do This? 01:16:06 - Married To An Artist 01:19:08 - Edit This Out! + Wrap Up Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Skylar sits down with Delvin Wilson, founder and grill master behind Delvin's Barbecue—a beloved spot in Amarillo's North Heights neighborhood. Delvin shares his story of growing up working in Houston seafood restaurants, honing his craft in country clubs across the South (including during the Midland/Odessa oil boom of the '80s), and ultimately bringing his passion to Amarillo. Their conversation goes beyond food, exploring how cooking can be an act of love, care, and community. It's thoughtful, touching, and, honestly—pretty mouthwatering.

“I have not, but there's another genre we have to escape at some point, right?”, he responds after a laugh, referring to the band's past efforts to distance themselves from the nu metal movement."-From the interview "We told Deftones singer Chino Moreno what ‘baddiecore' is and this was his response" by Matt Mills ( Metal Hammer, Louder ) last updated 25 August 2025This episode is all Deftones. It features Markisan, Ben and the triumphant return of Jeff!! We begin by hopping into the time machine and discussing "Adrenaline." Deftones debut album that turns 30 this year! Markisan than leads the discussion with some history about the album and music in the early 90s. We share our reactions when we first heard the album and what we think about "Adrenaline" when we spin it today. This leads to a discussion of the nu metal tag in the 90s and how Deftones broke away from it. We then shift to the stunning new Deftones album “private music“! We reflect on the Deftones musical development and how has their sound grown from Adrenaline to private music and where it ranks in their fantastic catalog? We also consider Deftones surging popularity recently today! Other questions that animate this fun and free flowing discussion also include: From blowing up on tiktok to playing arenas, how did this resurgence happened and what does it say about the band's generational draw? How do we think Deftones has impacted/influenced music and bands over the years? Is the Deftones discography our favorite of all time? Next we open the discussion up to metal adjacent bands we love more broadly--how the Deftones straddle the line between genres and what are some of our other favorite Alt Metal or Metal Adjacent albums released in the last few years. If you dig the Deftones, sit back and crack open a Deftones Phantom Bride IPA from Belching Beaver Brewing: "Named after the ethereal song by the one and only Deftones, Phantom Bride IPA is a blend of Amarillo, Citra, Simcoe, and Mosaic hops delicately balanced for the perfectly drinkable mix of citrus and hoppy goodness. A truly original Deftones/ Belching Beaver collaboration envisioned by Chino Moreno and skillfully crafted by Thomas Peters. Sit back, put on your headphones and drink away. (ABV: 7.1%))."

In this FREE FULL LENGTH episode, John Harshbarger from Amarillo, Texas, talks about his journey in the farrier supply business - from his early days running a local feed store to building a national operation. He shares insights on customer service, adapting to regional needs, and growing through challenges like the pandemic. John also reflects on acquiring two anvil manufacturing companies and his continued passion for farrier competitions and the industry as a whole. For more full length episodes, please subscribe here: mullinsfarrier.supercast.com

338: Rebuilding When Your Fundraising Flatlines (Andy Price)SUMMARYSpecial thanks to TowneBank for bringing these conversations to life and for their commitment to strengthening nonprofit organizations. Learn more about how they can help you at TowneBank.com/NonprofitBanking.When your fundraising model stops producing results, how do you rebuild your organization's financial health while keeping your team and board engaged? In episode #338 of Your Path to Nonprofit Leadership, Andy Price, CEO of the Grand Canyon Council, Boy Scouts of America, shares the leadership principles and practical strategies that helped him turn years of deficit into sustained financial growth. Andy explains how he identified the warning signs of stagnation, rebuilt donor confidence, and diversified income streams to ensure long-term stability. He also shares insights on strengthening board partnerships through transparency, trust, and accountability. ABOUT ANDYAndy is the CEO of BSA's Grand Canyon Council, based in Phoenix, Arizona, where he has led a remarkable organizational turnaround since 2018. Under his leadership, the Council has achieved five consecutive balanced budgets, diversified revenue streams, and restored trust with key stakeholders. Before joining the Grand Canyon Council, Andy served as Chief Operating Officer of the Circle Ten Council in Dallas, Texas - one of the largest Scouting councils in the country - where he oversaw financial operations, membership growth, and program innovation across 24 counties. Earlier, as CEO of the Golden Spread Council in Amarillo, Texas, Andy led significant growth in both youth participation and fundraising, earning multiple Journey to Excellence honors. Andy began his career in banking before transitioning to nonprofit leadership, bringing a disciplined, results-oriented approach to financial management and strategic planning. His career in Scouting has spanned more than 25 years, including key roles in Georgia and Alabama councils, where he helped launch new programs and expand outreach.EPISODE TOPICS & RESOURCESRevenge of the Tipping Point by Malcolm GladwellLearn more about the Grand Canyon Council at grandcanyonbsa.orgReady for your next leadership opportunity? Visit our partners at Armstrong McGuire & Associates at armstrongmcguire.comLearn more about the Mastermind Leadership Program (pmanonprofit.com/mastermind)

The wink that started it all, crying on podcasts, ripped jeans in church, and how Candace got John hacked… On the net, it's a positive. works best ----- JOKES FOR HUMANS TOUR: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://johncristcomedy.com/tour/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 10/16 - York, PA 10/17 - Detroit, MI 10/18 - Cleveland, OH 10/24 - Birmingham, AL 10/25 - Chattanooga, TN 11/7 - Boise, ID 11/8 - Spokane, WA 11/9 - Tacoma, WA 11/20 - Abilene, TX 11/21 - San Antonio, TX 11/22 - Tyler, TX 11/23 - Austin, TX 12/5 - Phoenix, AZ 12/6 - Santa Rosa, CA 12/7 - Redding, CA 12/11 - South Bend, IN 12/12 - Munhall, PA 12/14 - Buffalo, NY 1/23 - Joliet, IL 1/24 - Effingham, IL 1/25 - Nashville, TN 2/20 - Springfield, MO 2/22 - Louisville, KY 2/26 - Ithaca, NY 2/27 - Reading, PA 2/28 - Glenside, PA 3/1 - New York, NY 3/20 - Jackson, MI 3/21 - Rockford, IL 3/22 - Cedar Rapids, IA 3/27 - Columbia, MO 3/28 - Fayetteville, AR 3/29 - Little Rock, AR 4/10 - Stockton, CA 4/11 - Anaheim, CA 4/12 - Thousand Oaks, CA 4/17 - Tucson, AZ 4/18 - Houston, TX 5/2 - Fort Worth, TX 5/3 - Amarillo, TX 5/14 - Wilmington, NC 5/15 - Evans, GA 5/16 - Durham, NC 5/29 - Jacksonville, FL 5/30 - Asheville, NC 5/31 - Columbia, SC 6/4 - Mobile, AL 6/5 - Florence, AL 6/6 - Duluth, GA ----- Catch the full video podcast on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and follow us on social media (⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@netpositivepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠) for clips, bonus content, and updates throughout the week. ----- Email us at netpositive@johncristcomedy.com ----- FOLLOW JOHN ON: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ----- SUPPORT OUR SPONSORS BRUNT: Go to http://bruntworkwear.com/ and use code NETPOSITIVE to get $10 OFF PONCHO: Go to https://ponchooutdoors.com/netpositive for $10 off and free shipping on your first order MIRACLE MADE: Save OVER 40% + 3 free towels with promo code NETPOSITIVE at https://trymiracle.com/NETPOSITIVE ----- PRODUCED BY: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Alex Lagos⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Lagos Creative Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week's episode of Shop Talk, the guys kick things off with fishing stories from Florida before diving into the state of the markets — oil dips, interest rate spreads, and why some brokers still don't understand the math behind a deal. Jeremy and Jeff unpack a wild “Property Management Moment” involving a dog bite, a lawsuit, and the importance of tenant COIs (Certificates of Insurance). From there, it's football picks, Big Ten chaos, and a Dallas city-owned office building gone terribly wrong. They wrap with news on Rick Perry's Amarillo nuclear AI project and McKinney being named the nation's hottest housing market.

In this episode, we sit down with Josh Craft, a local firefighter and former Amarillo City Council member. Josh shares what it's like balancing a life of public service—previously in local government, and still on the frontlines as a firefighter. He opens up about leadership  and how serving Amarillo in two very different roles has shaped his perspective on what community really means.

Vis Lúdica 258 — Más cerca del arpa que de la guitarraVuelve Vis Lúdica con reflexiones existenciales, desvaríos y risas. Hablamos de la Comic-Con de Málaga y su caos organizativo, de la purga lúdica de Arribas y su teoría del “número áureo” de colección (entre 120 y 150 juegos), del “buffer” de novedades y del inevitable declive del coleccionista con más juegos que tiempo.En la sección Pijama para 2 probamos Life of the Amazonia, un Cascadia Plus con back-building, animales y combos selváticos.arribas habla de Nacidos de la Bruma (Mistborn), Clinito nos trae Frostpunk, el juego de mesa.

Se reeditan las memorias de Fernando Fernan Gomez, actor, director, escritor y figura por antonomasia del cine espanol en el siglo XX, mucho mas que un hombre grunon. Como vivio la Guerra Civil, cuando era adolescente? Como era aquel Madrid del Cafe Gijon y las fiestas que llegaban hasta el aeropuerto de Barajas? Como fue su relacion con Alfredo Landa? Y como eran las dos caras de Fernan Gomez, la encantadora y la iracunda? Lo analizamos con Carlos Alsina, Ruben Amon, Rosa Belmonte, Guillermo Altares, Sergio del Molino y Nacho Vigalondo. Ademas, saludamos al nuevo Premio Nobel de Literatura, el hungaro Laszlo Krasznahorkai. Y recomendamos la nueva pelicula de Kathryn Bigelow.

Se reeditan las memorias de Fernando Fernan Gomez, actor, director, escritor y figura por antonomasia del cine espanol en el siglo XX, mucho mas que un hombre grunon. Como vivio la Guerra Civil, cuando era adolescente? Como era aquel Madrid del Cafe Gijon y las fiestas que llegaban hasta el aeropuerto de Barajas? Como fue su relacion con Alfredo Landa? Y como eran las dos caras de Fernan Gomez, la encantadora y la iracunda? Lo analizamos con Carlos Alsina, Ruben Amon, Rosa Belmonte, Guillermo Altares, Sergio del Molino y Nacho Vigalondo. Ademas, saludamos al nuevo Premio Nobel de Literatura, el hungaro Laszlo Krasznahorkai. Y recomendamos la nueva pelicula de Kathryn Bigelow.

*A farm financial assistance package may be coming soon.  *USDA has confirmed another case of screwworms in northern Mexico.  *Construction is picking up on the Producer Owned Beef packing plant in Amarillo. *The Ogallala aquifer continues to decline.  *The State Fair of Texas is putting heavy emphasis on promoting agriculture.  *President Trump and the Canadian Prime Minister met to discuss trade.  *Corn harvest has wrapped up in Central Texas, while cotton harvest is well underway.*A study shows that some riding school horses can communicate stress through facial motions.  

A Texas congressional redistricting fight enters the courtroom, with both sides taking different positions from those taken earlier. The Texas Newsroom’s Blaise Gainey with more on the start of what’s expected to be a nine-day federal hearing over new congressional maps.The most polluted air in Texas? We’ll hear why a Houston community may have a […] The post Amarillo startup wants AI to go nuclear appeared first on KUT & KUTX Studios -- Podcasts.

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

America is a place that has compelled countless writers to travel its vast and varied landscapes.  Perhaps you've done it yourself. But what happens when you feel compelled to do it all again? That's the question at the heart of Joanna Pocock's essay, Greyhound (Fitzcarraldo Editions). Named after the iconic bus company whose intercity network carries passengers from Detroit to Los Angeles — and which Joanna relies on for her own journey — Greyhound revisits familiar motels, crossings, and bus stations she first encountered years before. Joanna's writing has appeared in Granta, The Los Angeles Times, The Nation, and The London Review of Books, among others. GREYHOUND is her second book, and her first, SURRENDER, won the Fitzcarraldo essay prize. Remember to like, share, follow, subscribe or leave a review if you enjoy the show.    Reference Points - 1.40 - is Joanna a city or a country writer  - 3.20 - where the journey starts -  6.15 - why are there not more women on the road? -  09.00 - starting in Canada. -  11.05 - Borders -  12.15 - the people Joanna meets -  16.05 - the sense of perspective. -  17.50 -  people Joanna sees - 19.30 - Amarillo and fecal dust  - 23.00 - rippling pages podcast -  24.05 - the cost of travel -  26.35  - the bus as a political space -  30.30 - the enduring appeal of the American road. ***** Tickets for Agnes Lidbeck in Conversation  https://www.nextchapterleeds.co.uk/events/p/theripplingpagesliveoctober ***** Remember, if you buy from Rippling Pages Bookshop all books are all sourced from indie bookshops! https://uk.bookshop.org/shop/ripplingpagespod Support the Rippling Pages on a new Patreon https://patreon.com/RipplingPagesPod?utm_medi Interested in hosting your own podcast? Follow this link and find out how: https://www.podbean.com/ripplingpages  Reference Points Ansel Adams Lewis Baltz Simone de  Beauvoir - America Day by Day Jack Kerouac - On the Road Irma Kirtz - The Great American Bus Ride Ethel Mannin - An America Journey Benjamin Markovits - The Rest of Our Lives William Least Heat-Moon - Blue Highways Ed Ruscha The Salt Path - Raynor Winn  

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.

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).

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.

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.

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.

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