Podcasts about babies

Topics: taking kids everywhere, our “never-have-to-work-again” number, Rebecca Minkoff stadium-friendly bags, what killed Fashion Week, trends for this Fall, poop-your-pants stories, birthing videos and advice for the birthing experience, the Corner Store for dinner, starting a bar fightSponsorsBoll and Branch: Visit bollandbranch.com/TAYLOR for 20% off BundlesMood: Visit Mood.com and use promo code TAYLOR for 20% off your first orderSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's October, which means it's Spooky Season, which means it's scary movies all month! Erika and Paul are kicking it off with a true classic of the genre this time…Rosemary's Baby! As anyone who has seen this movie could predict, the Elitist East Coast C*ntent starts early and goes late in this very New York film, but that doesn't mean they also don't take the time to celebrate Mia Farrow, John Cassavetes, and, most of all, Ruth Gordon!You can follow That Aged Well on Bluesky (@ThatAgedWell.bsky.social), Instagram (@ThatAgedWell), and Threads (@ThatAgedWell)!SUPPORT US ON PATREON FOR BONUS CONTENT!VISIT OUR DASHERY STORE FOR THAT AGED WELL MERCH!Wanna rate and review? HERE YOU GO!Hosts: Paul Caiola & Erika VillalbaProducer & Editor: Paul Caiola

HERE IS THE LINK TO MERCH - https://dcnstores.com/collections/90-s-baby-x-dcn-collab-teeJoin this channel to get access to perks:https://www.youtube.com/channel/UCOIOo7ybnNFNdwjSCgYDtOw/joinWater2 - https://water2.com/FREDSANTANA use code 90SBABY at checkoutCheck out our Amazon Storefront - https://www.amazon.co.uk/shop/90sbabyshow/list/CA7MV366T30L?ref_=cm_sw_r_cp_ud_aipsflist_CJP85NJ95R280Z6C6NMZPO Box 5038 HORNCHURCH RM12 9JX00:00 - 05:00 - 3 IN 1 SHOWER GEL & PUBIC HAIR05:01 - 26:00 - HOW WELL DO YOU KNOW YOUR MATE26:01 - 30:00 - WEEKEND PREMIER LEAUGE PREDICTIONS30:01 - 49:00 - WILL BAD BUNNY BEAT KENDRICK LAMAR SUPERBOWL NUMBERS49:01 - 01:06:30 - WHAT'S THE DEAL WITH THE BRITISH ID CARDS?01:06:31 - 01:22:59 - JIMMEY KIMMEL SOLD HIS SOUL01:23:00 - 01:28:00 - CHARLIE KIRK CONSPIRACY THEORIES 01:28:01 - 01:38:00 - 90s BABY SHOW TRIVIA01:38:01 - 01:46:00 - PODCAST DILEMMA 01:46:01 - 01:57:27 - THEY STOLE TEMI's AUDIWHAT DID WE TALK ABOUT IN THE MEMBERS SECTIONS?MORE ON WHAT HAPPENED TO TEMI'S CARPOLITICIANS TO ATTEND A UK VERSION OF MET GALAMR BEATS'S BURNING HOUSE CHALLENGESECOND MARRIAGESYOUNG THUG ALBUM REVIEW, AND RELATIONSHIP WITH LIL BABY AND GUNNA Hosted on Acast. See acast.com/privacy for more information.

HERE IS THE LINK TO MERCH - https://dcnstores.com/collections/90-s-baby-x-dcn-collab-teeJoin this channel to get access to perks:https://www.youtube.com/channel/UCOIOo7ybnNFNdwjSCgYDtOw/joinWater2 - https://water2.com/FREDSANTANA use code 90SBABY at checkoutCheck out our Amazon Storefront - https://www.amazon.co.uk/shop/90sbabyshow/list/CA7MV366T30L?ref_=cm_sw_r_cp_ud_aipsflist_CJP85NJ95R280Z6C6NMZPO Box 5038 HORNCHURCH RM12 9JX00:00 - 05:00 - 3 IN 1 SHOWER GEL & PUBIC HAIR05:01 - 26:00 - HOW WELL DO YOU KNOW YOUR MATE26:01 - 30:00 - WEEKEND PREMIER LEAUGE PREDICTIONS30:01 - 49:00 - WILL BAD BUNNY BEAT KENDRICK LAMAR SUPERBOWL NUMBERS49:01 - 01:06:30 - WHAT'S THE DEAL WITH THE BRITISH ID CARDS?01:06:31 - 01:22:59 - JIMMEY KIMMEL SOLD HIS SOUL01:23:00 - 01:28:00 - CHARLIE KIRK CONSPIRACY THEORIES 01:28:01 - 01:38:00 - 90s BABY SHOW TRIVIA01:38:01 - 01:46:00 - PODCAST DILEMMA 01:46:01 - 01:57:27 - THEY STOLE TEMI's AUDIWHAT DID WE TALK ABOUT IN THE MEMBERS SECTIONS?MORE ON WHAT HAPPENED TO TEMI'S CARPOLITICIANS TO ATTEND A UK VERSION OF MET GALAMR BEATS'S BURNING HOUSE CHALLENGESECOND MARRIAGESYOUNG THUG ALBUM REVIEW, AND RELATIONSHIP WITH LIL BABY AND GUNNA Hosted on Acast. See acast.com/privacy for more information.

Back after a week without a podcast. Brooks loves Taylor Swift and paint pens. John has a moldy pumpkin on his porch. Thanks for being awesome. Email: basementbuddiespod@gmail.com  Spoilers, the cookies turned into a big mess.

Es ist wohl eine der schwierigsten Alltagsfragen: Dem Kind geht es nicht gut, es möchte heute Zuhause bleiben... Wann bleibt mein Kind zu Hause – und wann schicke ich es „trotzdem“ in Kita oder Schule? Ich verrate euch, wie ich das Ganze sehe und warum „es schleicht sich ein“ ein Mythos ist, wie du mit Überforderung, echter Krankheit & Regenerationsbedarf umgehen kannst – und wie ein sanfter Wiedereinstieg gelingt (auch bei Autismus/ADHS, Schulangst, sensorischer Überlastung).In dieser Hi, Baby! Folge erfährst du:✔ Warum Kinder nicht taktisch „schwänzen“, sondern Stress signalisieren✔ Mein Grün–Gelb–Rot-Check für den Morgen: klare Kriterien statt Bauchweh & schlechtem Gewissen✔ Kita vs. Schule: wie wir den Unterschied fair denken (Lernstoff, Präsenz, Nachteilsausgleich)✔ Wiedereinstieg mit Plan: Später Start, Halbtage, Pausenkarte, Ruheplatz, Noise-Cancelling & Co. Rabattcodes & Infos zu Werbepartnern: https://linktr.ee/hibabypodcastGemeinsamer Check-In: Minute 5-7Mein Tages-Recap: Minute 7-12Speichere die Folge, schick sie an Eltern, die gerade hadern, und lass uns gemeinsam für gesunde Flexibilität statt starrer Regeln stehen.

LIVE from historic O'Connell's Irish Pub and Grille on Campus Corner - Tyler McComas and Travis Davidson breakdown the Sooners victory (5-0 BABY!!!) as Sooner Nation starts to turn the page to Texas Week.

Fall hiking with a baby can feel overwhelming. There are so many layers, unpredictable weather, and high price tags on outdoor gear. But with the right preparation, thrifty tips, and a few layering tricks, you and your little one can enjoy the magic of the trail this season. In this episode, I'm sharing everything I've learned about layering babies for fall adventures in the Canadian Rockies (and beyond). From base layers and fleece buntings to budget-friendly gear swaps, I'll walk you through how to keep your baby safe, warm, and comfortable outdoors without breaking the bank. You'll also learn: The 3-layer system I use for babies on the trail How to temperature-check your baby while hiking Affordable ways to find quality gear (thrifting, swaps, and secondhand gems) My go-to baby brands for bunting suits, base layers, and socks Why preparing for “just in case” makes adventures less stressful Whether your fall is crisp mornings or mild afternoons, this episode will help you feel ready, confident, and excited to explore with your baby this season.

To become a follower of Jesus, visit: https://MorningMindsetMedia.com/MeetJesus (NOT a Morning Mindset resource) ⇒ TELL SOMEONE ABOUT THE MORNING MINDSET - Your personal recommendation can make an eternal difference in the lives of the people you know! STEP ONE: Go to http://YourMorningMindset.com STEP TWO: Share that page with someone you know! ➖➖➖➖➖➖➖➖➖➖ TODAY'S SCRIPTURE:   ➖➖➖➖➖➖➖➖➖➖ FINANCIALLY SUPPORT THE MORNING MINDSET: (not tax-deductible) -- Become a monthly partner: https://mm-gfk-partners.supercast.com/ -- Support a daily episode: https://MorningMindsetMedia.com/daily-sponsor/ -- Give one-time: https://give.cornerstone.cc/careygreen -- Venmo: @CareyNGreen ➖➖➖➖➖➖➖➖➖➖ FOREIGN LANGUAGE VERSIONS OF THIS PODCAST: SPANISH version: https://MorningMindsetMedia.com/Spanish HINDI version: https://MorningMindsetMedia.com/Hindi CHINESE version: https://MorningMindsetMedia.com/Chinese  ➖➖➖➖➖➖➖➖➖➖ CONTACT: Carey@careygreen.com  ➖➖➖➖➖➖➖➖➖➖ THEME MUSIC: “King’s Trailer” – Creative Commons 0 | Provided by https://freepd.com/ ***All NON-ENGLISH versions of the Morning Mindset are translated using A.I. Dubbing and Translation tools from DubFormer.ai ***All NON-ENGLISH text content (descriptions and titles) are translated using the A.I. functionality of Google Translate. To become a follower of Jesus, visit: https://MorningMindsetMedia.com/MeetJesus (NOT a Morning Mindset resource) ⇒ TELL SOMEONE ABOUT THE MORNING MINDSET - Your personal recommendation can make an eternal difference in the lives of the people you know! STEP ONE: Go to http://YourMorningMindset.com STEP TWO: Share that page with someone you know! ➖➖➖➖➖➖➖➖➖➖ TODAY'S SCRIPTURE: 1 Peter 2:1–3 - So put away all malice and all deceit and hypocrisy and envy and all slander. [2] Like newborn infants, long for the pure spiritual milk, that by it you may grow up into salvation—[3] if indeed you have tasted that the Lord is good. (ESV) ➖➖➖➖➖➖➖➖➖➖ FINANCIALLY SUPPORT THE MORNING MINDSET: (not tax-deductible) -- Become a monthly partner: https://mm-gfk-partners.supercast.com/ -- Support a daily episode: https://MorningMindsetMedia.com/daily-sponsor/ -- Give one-time: https://give.cornerstone.cc/careygreen -- Venmo: @CareyNGreen ➖➖➖➖➖➖➖➖➖➖ FOREIGN LANGUAGE VERSIONS OF THIS PODCAST: SPANISH version: https://MorningMindsetMedia.com/Spanish HINDI version: https://MorningMindsetMedia.com/Hindi CHINESE version: https://MorningMindsetMedia.com/Chinese  ➖➖➖➖➖➖➖➖➖➖ CONTACT: Carey@careygreen.com  ➖➖➖➖➖➖➖➖➖➖ THEME MUSIC: “King’s Trailer” – Creative Commons 0 | Provided by https://freepd.com/ ***All NON-ENGLISH versions of the Morning Mindset are translated using A.I. Dubbing and Translation tools from DubFormer.ai ***All NON-ENGLISH text content (descriptions and titles) are translated using the A.I. functionality of Google Translate.

2 Hours of steady white noise provides a calming and consistent sound environment that helps you concentrate, sleep, or relax. The smooth continuous hum masks background distractions, making it easier to focus on work, study, or meditation. Perfect for creating a peaceful atmosphere, this white noise soundscape supports restful sleep and deep relaxation.Become a supporter of this podcast: https://www.spreaker.com/podcast/asmr-rain-recordings--5347561/support.Lose the AD intros by becoming a subscriber!https://www.spreaker.com/podcast/asmr-rain-recordings--5347561/support

IN THE LAB AGAIN WITT DOPE 4 $$$ BABY LEE.FOLLOW THE IG FOR MORE INFO AND UPDATES!BE SURE TO FOLLOW:THE POURIN' UP & TALKIN' SH!T CREW ON IGTO KEEP UP WITH THE LATEST GUEST & EPS!@P.U.T.S_PODCAST (FLACOFLAME)@ITSGEEZEE (GEEZEE!)

This week on Bridging Philly, we threw a surprise on-air baby shower for our amazing producer, Sabrina Boyd-Surka, who is expecting any day now! Join us for a warm, honest, and heartfelt conversation about the real journey into motherhood. We're joined by an incredible panel of Philly experts to share their wisdom and support. Bo Zhao, founder of the brilliant Baby Gear Group, reveals how to save money and stress by renting baby gear instead of buying. Dr. Sarah McMahon, a Doctor of Physical Therapy and founder of Phun Phit Pham, provides essential advice on postpartum recovery, pelvic floor health, and bonding with your baby. And on Shara in the City, we head to Inner Circle Midwifery in Wynnewood, where we meet one of the only Black certified professional midwives in the area to discuss the benefits of expectant mothers having midwives and doulas by their sides. Whether you're expecting, a new parent, or just love a heartwarming surprise, this episode is for you. Tune in for a dose of community, real talk, and celebration!

This week on MYTH, we'll travel to Korea for a tale from when tigers used to smoke tobacco pipes. You'll learn that even supernatural bureaucracy makes mistakes, that the king of the underworld is usually a pretty chill guy, and that you should always have proof for your post-mortem messages. Then, in Gods and Monsters, a tiger will face off against its greatest foe - a fussy baby. Source: Korean Folklore

In Episode 496, Patrick, Jeffrey, and Craig chat about Junior High elections and Hades II (again), and then discuss five mostly baseball topics.  1. Wild Card Recap: It may have contained some playoff like substance, well except for one series2. ALDS Preview: Another division showdown, and the Mariners got a bye, which is already basically their World Series3. NLDS Preview: A big time showdown, and another Central v. Central matchup (this should be better than the AL version)4. Mr Ex-Manager: Boy, there sure have been a lot of field staff changes this week.5. Like his Dodgers, Craig is peaking at the right timeFive and Dive is listener-supported, you can join our Patreon at patreon.com/fiveanddive. If you want to get in contact with the show, the e-mail address is fiveanddive@baseballprospectus.com.                                           Our theme tune is by Andy Matthews, who you can follow on Bluesky @andymatthewsmusic. You can listen to him on Spotify and Apple Music. It was produced by Barrie Maguire and Tim Ferguson.

Es gibt Titel, bei denen wir regelmäßig aus der Haut fahren! Das können knackige Soulslikes oder Metroidvanias sein, aber auch Fußballspiele und Walking-Simulatoren. Unsere Emotionen sind dabei sehr vielfältig: Während wir uns in Baby Steps zwar ärgern, treibt uns die Herausforderung immer weiter voran. Bei EA Sports FC 26 sieht die Frustration dagegen ganz anders aus.In Folge 189 des PC Games Podcast plaudert Moderator Michi Grünwald mit Tobias Meyer sowie dem Ex-Kollegen und Fußball-Experten David Benke. Dabei geht es um die Frustgrenze und das gelungene Gameplay von Baby Steps, aber auch um die Stagnation der ehemaligen FIFA-Reihe. Das Trio redet sich teilweise so ín Rage, dass sich in den letzten Minuten sogar der Technikteufel in Michis Mikro eingeschlichen hat. Das kurze Rauschen bitten wir zu entschuldigen!Nach dem Verkauf von Electronic Arts an eine Investorengruppe wagen wir noch einen Ausblick in die Zukunft des Franchise. In der Folge erfahrt ihr, was sich verändern könnte und wie wir zum Thema stehen. Schreibt uns gerne in die Kommentare, was ihr von der Übernahme erwartet. Abschließend gibt's nochmal den Hinweis auf die im Oktober geplante Community-Folge: Wir brauchen von euch Feedback, Lob, Kritik und Anmerkungen, damit wir in einer der nächsten Folgen darauf eingehen können. Und jetzt wünschen wir euch viel Spaß beim Anhören der aktuellen Ausgabe!Der PC Games Podcast - der offizielle Videospielpodcast der PC Games - erscheint seit über einem Jahrzehnt regelmäßig und liefert dabei wöchentlich gleich mehrere Talks zum riesigen Thema Videospiele.Unser Moderationsteam, Michi Grünwald und Vivi Ziermann, deckt dabei etliche Bereiche ab: Review-Gespräche und Previews zu brandaktuellen Games, nostalgische Rückblicke, Reports, Interviews und vieles mehr. Dabei gibt es natürlich auch immer mal wieder spannende Insights in die Spielebranche und in die Redaktion des ältesten, noch aktiven Videospielmagazins Deutschlands - seit 1992 am Start!Unser Spiele-Podcast ist vollkommen kostenlos zugänglich und neben unseren Webseiten auch auf allen großen Podcast-Plattformen - von Apple Music bis hin zu Spotify - zu finden.

This is the story of a three-year-old girl and the highest court in the land. The Supreme Court case Adoptive Couple v. Baby Girl is a legal battle that has entangled a biological father, a heart-broken couple, and the tragic history of Native American children taken from their families. We originally released this story back in 2013, when that girl's fate was still in the balance of various legal decisions. We thought now was a good time to bring the story back, because the Act at the center of the story is still being questioned.When then-producer Tim Howard first read about this case, it struck him as a sad but seemingly straightforward custody dispute. But, as he started talking to lawyers and historians and the families involved in the case, it became clear that it was much more than that. Because Adoptive Couple v. Baby Girl challenges parts of the 1978 Indian Child Welfare Act, this case puts one little girl at the center of a storm of legal intricacies, Native American tribal culture, and heart-wrenching personal stakes.LATERAL CUTS:What Up Holmes?The GatekeeperEPISODE CREDITS:Reported by - Tim HowardProduced by - Tim HowardEPISODE CITATIONS (so many):Background and Reporting from a range of different perspectives"Couple forced to give up daughter"An introductory article by Allyson Bird, for the Charleston, SC Post and Courier"Supreme Court Takes on Indian Child Welfare Act in Baby Veronica Case" A report for Indian Country Today by Suzette Brewer, who has also written a two-part series on the case."Supreme Court hears Indian child custody case"Tulsa World article by Michael Overall which includes Dusten Brown's account of his break-up with Veronica's mother, and his understanding about his custodial rights. Plus photos of Dusten, Veronica, and Dusten's wife Robin in their Oklahoma home_._Randi Kaye's report for CNN on the background of the case, and interviews with Melanie and Matt Capobianco: "Video: Adoption custody battle for Veronica"Nina Totenberg's report for NPR: "Adoption Case Brings Rare Family Law Dispute To High Court"Reporting by NPR's Laura Sullivan and Amy Walters on current ICWA violations in South Dakota.Dr. Phil's coverage: "Adoption Controversy: Battle over Baby Veronica"Analysis and EditorialsOp-ed by Veronica's birth mom, Christy Maldonado, in the Washington Post: "Baby Veronica belongs with her adoptive parents"Colorlines report "The Cherokee Nation's Baby Girl Goes on Trial:"Americans remain dangerously uninformed about the basics of tribal sovereignty, and what it means for the relationship between the United States and Native tribes and nations.The Weekly Standard's Ethan Epstein argues that ICWA is "being used to tear [families] apart]: "Mistreating Native American Children"Andrew Cohen considers the trickier legal aspects of the case for the Atlantic in "Indian Affairs, Adoption, and Race: The Baby Veronica Case Comes to Washington:"A little girl is at the heart of a big case at the Supreme Court next week, a racially-tinged fight over Native American rights and state custody laws.Marcia Zug's breakdown of the case (Marica Zug is an associate professor of law at the University of South Carolina School of Law who she specializes in family and American Indian law) "Doing What's Best for the Tribe" for Slate:Two-year-old “Baby Veronica” was ripped from the only home she's known. The court made the right decision.Marcia Zug for the Michigan Law Review: "Adoptive Couple v. Baby Girl: Two-and-a-Half WAys To Destroy Indian Law"From Walter Olson, a senior fellow at the Cato Institute's Center for Constitutional Studies: "The Constitutional Flaws of the Indian Child Welfare Act"Rapid City Journal columnist David Rooks poses a set of tough questions about ICWA: "ROOKS: Questions unasked, unanswered"Editorial coverage from The New York Times:"A Wrenching Adoption Case""Adoptive Parents vs. Tribal Rights"Contemporary, Historic, and Legal Source MaterialsAdoptive Couple v. Baby Girl on the SCOTUS (Supreme Court of the United States) BlogAudio from the oral arguments in the Supreme CourtOfficial website for ICWA (the federal Indian Child Welfare Act)1974 Hearings Before the Subcommittee on Indian Affairs "on problems that American Indian families face in raising their children and how these problems are affected by federal action or inaction." PDFThe National Indian Child Welfare AssociationThe First Nations Repatriation Institute, which works with and does advocacy for adopteesSignup for our newsletter!! It includes short essays, recommendations, and details about other ways to interact with the show. Sign up (https://radiolab.org/newsletter)!Radiolab is supported by listeners like you. Support Radiolab by becoming a member of The Lab (https://members.radiolab.org/) today.Follow our show on Instagram, Twitter and Facebook @radiolab, and share your thoughts with us by emailing radiolab@wnyc.org.Leadership support for Radiolab's science programming is provided by the Simons Foundation and the John Templeton Foundation. Foundational support for Radiolab was provided by the Alfred P. Sloan Foundation.

Rachel Hollis discusses the importance of teaching children self-advocacy and balancing kindness with self-respect. Addressing issues like forced physical affection, she emphasizes the need to avoid raising people-pleasers. Rachel answers parenting questions from listeners, providing strategies to break generational patterns and nurture emotionally intelligent kids.Get your copy of Rachel's New Book Here: Audible, Amazon, Barnes & Noble, Books-A-Millon, Bookshop.org, or wherever books are sold!01:00 Welcome and Podcast Subscription Request01:57 Introduction to Ask Rach Series02:39 Balancing Kindness and Self-Advocacy in Parenting03:21 Caller Question: Raising Kind and Strong Children05:44 Rachel's Personal Experience with Compliance14:50 Teaching Kids to Advocate for Themselves20:51 Caller Question: Supporting Children Through Personal Struggles21:34 Modeling Behavior for Your Children26:22 Caller Question: Knowing When You're Ready to Be a Parent32:58 Conclusion and Podcast InformationSign up for Rachel's weekly email: https://msrachelhollis.com/insider/Call the podcast hotline and leave a voicemail! Call (737) 400-4626Watch the podcast on YouTube: http://youtube.com/@MsRachelHollisFollow along on Instagram: https://www.instagram.com/MsRachelHollisTo 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. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Bobby talked about Luke Combs saying fatherhood is like getting punched in the face. We then get on the fact that we can't imagine Bobby driving around in his car with a baby in the backseat. Eddie was impressed with a celebrity's hidden talent. We all shared our hidden talents and body deformities. In Fun Fact Friday, why an octopus doesn't actually have 8 legs, the oldest first time father ever, and how much it actually costs you every year to use your turn signals on your car! We played Easy Trivia as Amy tries to dig herself out of a hole but encounters a tricky question on the way.See omnystudio.com/listener for privacy information.

Krystal, Ryan, Emily, and Griffin break down the Gaza flotilla seized by Israel, Pete Buttigieg spreading debunked lies about Oct 7th, and ICE creating mayhem in Chicago. To become a Breaking Points Premium Member and watch/listen to the show AD FREE, uncut and 1 hour early visit: www.breakingpoints.comMerch Store: https://shop.breakingpoints.com/See omnystudio.com/listener for privacy information.

In a cold muddy pond in Cape Cod, a group of self-proclaimed “old ladies” dives for garbage — and unexpectedly finds joy.This is a story from The Optimist, The Washington Post's section about the best of humanity. If you want more stories like this, subscribe to our newsletter. If you love hearing these stories on “Post Reports,” please send us an email at podcasts@washpost.com. You can reach Maggie Penman directly at maggie.penman@washpost.com.Today's show was produced by Maggie Penman. It was edited and mixed by Ted Muldoon. Thank you to Allison Klein. Subscribe to The Washington Post here.

I'm joined this week by Caitlin Murray of Big Time Adulting for a special listener Q&A. We're digging into your most common parenting questions—from knowing when to push kids to try hard things, to handling tantrums without losing it, to navigating bullying and screen time. Caitlin brings her humor and honesty, and I bring the developmental psychologist's lens, so you'll walk away with strategies that are both practical and real.I WROTE MY FIRST BOOK! Order your copy of The Five Principles of Parenting: Your Essential Guide to Raising Good Humans Here: https://bit.ly/3rMLMsLSubscribe to my free newsletter for parenting tips delivered straight to your inbox: draliza.substack.com Follow me on Instagram for more:@raisinggoodhumanspodcast Sponsors:Bobbie: Bobbie is offering an additional 10% off on your purchase with the code:humans, visit hibobbie.comiRestore: For a limited time only, our listeners are getting a HUGE discount on the iRestore Elite when you use code RGH at iRestore.comQuince: Go to Quince.com/humans for free shipping on your order and 365-day returnsSuvie: Go to Suvie.com/Humans to get 16 free meals when you orderAsics: Visit asics.com and use code HUMANS at checkout for $10 off your order of $100 or more. Exclusions may applyZiprecruiter: Go to ZipRecruiter.com/HUMANS right now, you can try it FOR FREENurture Life: For 55% off your order + FREE shipping, head to NurtureLife.com/HUMANS and use codeHUMANSPlease note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Produced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this edition of Talk of Champions, powered by RiverLand Roofing, Ben Garrett is joined by former Ole Miss offensive lineman and eight-year NFL veteran Bradley Sowell.Text or call RiverLand today for all your roofing needs: 662-644-4297. Few, if any, are doing more for Ole Miss athletics in the NIL (name, image and likeness) space. Visit them online at RiverLandRoofing.com.No. 4 Ole Miss (5-0, 3-0 SEC) is off this week but returns to host Washington State on October 11. Sowell believes the Rebels have staying power after their statement win over rival LSU on Saturday.Our Sponsors:* Check out Underdog Fantasy and use my code CHAMPIONS for a great deal: https://underdogfantasy.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Our resident Swiftie, Noah, has all the thoughts...See omnystudio.com/listener for privacy information.

Big things are coming as we head to Chicago next weekend, so we got you covered on that end. We also discuss Meg's infatuation with baby quails, running etiquette on multiple flybys, our training for the New York Marathon and JFK 50 Mile, and our somewhat delayed reactions to the Berlin Marathon. Finally, we cover the Hoka Mach X 3, which sees an improved upper over last year's version.SUPPORT OUR SPONSORS!MAURTENGet 15% off by using code Believe15!* We use Maurten gels for all our races and some of the most elite athletes in the world rely on their bicarb system for optimizing their fuel strategies on race day. Stock up for your fall marathon training and save 15% off your order by using this link and code Believe15: https://bit.ly/BITR-MAURTENSWIFTWICKYou already know that Swiftwick makes our favorite socks for running, from training to race day. Speaking of race day, they just delivered a limited-edition "Dig Deeper" pizza sock designed by artist Greg Itahara in celebration of the Chicago Marathon. They're going fast so make sure you pick them up before they're pepperoni: https://swiftwick.com/products/chicagoLMNTThe Lemonade Salt has returned for good, so make sure you grab the greatest flavor on the planet for all your fall marathon needs. You'll be getting 1,000 mg of sodium plus other key electrolytes that will restore balance to your life after any hard effort. You'll also get an 8-count LMNT Sample Pack with any purchase, so don't miss out: http://drinklmnt.com/thedropINDEX0:00 Intro8:01 BITR x New Balance Chicago Weekend Itinerary 15:03 Tilly Norwood: AI Actress and the Downfall of Humanity 20:57 Meta Oakley Glasses / Harry Styles and the Berlin Marathon / Molly Seidel's End with Puma30:53 JFK 50 Miler / Baltimore Running Festival Half-Marathon49:36 Baby Quails, OnlyFans, and Holiday Dinners59:44 Fun Dip, Pixie Sticks, Football1:05:18 Hoka Mach X 31:17:36 Runners' Etiquette on the Flyby Wave / Old School Pizza Hut

HOUR 2: What's in a name? Why would someone pay THAT MUCH for a baby name? full 2165 Fri, 03 Oct 2025 20:00:00 +0000 nDdbMCFc3mq640HsJaiSeAA7LfZxeOj7 news The Dana & Parks Podcast news HOUR 2: What's in a name? Why would someone pay THAT MUCH for a baby name? You wanted it... Now here it is! Listen to each hour of the Dana & Parks Show whenever and wherever you want! © 2025 Audacy, Inc. News False https://player.amp

Todays episode was recorded before we knew for sure bill burr was a sell out. RIP Bill

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From Scream Queens to Final Girls, women have been at the center of horror cinema since its rise in the late 60s. Violence on screen mirrored the violence real women faced off screen. From the allusions to reproductive control in Rosemary’s Baby, to the undertones of domestic violence in The Shining, horror’s female protagonists cannot be divorced from political and social commentary. In her new book “Scream with Me: Horror Films and the Rise of American Feminism (1968-1980), Eleanor Johnson, professor of English and comparative literature at Columbia University, views some of our most popular scary movies through a feminist lens. And once you see the themes of women’s oppression, it’s hard to look at a horror film the same way again. This week on FilmWeek, Larry speaks with Johnson about her new book and reanalyze some horror classics together. Visit www.preppi.com/LAist to receive a FREE Preppi Emergency Kit (with any purchase over $100) and be prepared for the next wildfire, earthquake or emergency!

Chile, this week we talkin' about how to catch these sneaky hidden cameras, a camper whose singin' was so tragic somebody literally had to call search and rescue, and a new listener who called in to vent about her pet! Baby… you can't make this stuff up! Let's get silly! ALL MY SOCIALS ARE HERE https://linktr.ee/Ambersmilesjones Join my Professionally Silly YouTube channel membership to get access to perks: https://www.youtube.com/channel/UCEabIsoT5wrN5hRSgY7wnYQ/join   Amber “Smiles” Jones PO BOX 533 Lovejoy, GA 30250 Email me: itsprofessionallysilly@gmail.com  LEAVE ME A MESSAGE 805-664-1828

San Pedro Fish Market is back, baby! Michael Ungaro is on the phone to chat about the reopening of the market, which has been around for nearly as long as Disneyland! Let's talk about Lionel Richie. Fans turned up to see his show at Times Square but were outraged when it turned out to be a book launch instead of a musical gig. A new app called Hily stops women from receiving explicit images and texts from suitors. It's called a consent guard, and it cuts down on “cyber flashing.” Also,'80s names for girls have become unpopular, while boys' names have stayed at the same level of popularity. 

Dealing with your baby's poop is just one of the many joys of new parenting. But besides being a bit gross, you can also learn a lot about your baby's overall health. So, what should you expect within the first few weeks of birth? What do the different colors mean? What should you do if your baby is constipated? Plus, our panelists share their most memorable poop surprises! Learn more about your ad choices. Visit megaphone.fm/adchoices

Pitney celebrates his birthday by being outraged by young people. From texting versus phone calls versus email to fake eyelashes and contour and "a dewy finish," we're telling everyone to get off our lawn! _____________________________________________________ Coven meeting notes: Get Inspired – Loser > Spectator Take Action – The Right to Bitch Touch Grass – It's Pumpkin Time, Baby! Reflect & Journal – The Wheel of Fortune Card MORE INFORMATION AT OUR BLOG:  https://bitchenb.libsyn.com/site/too-awesome-to-fail  _____________________________________________________  Promo:  Octoberpod https://www.octoberpodvhs.com/  (Want to swap show promos? Email us!) We love you for listening! Please take a moment to rate and review us, and earn a STICKER! (Everyone loves stickers!) And please subscribe or add us to your favorites list on your favorite platform so you never miss a show! And share us with your cool friends, not the lame ones.   Questions? Comments? Complaints?   Write to us at PitneyAndAmelia@gmail.com!   Check out our various socials etc at https://linktr.ee/bitchenboutique  Who the heck are Pitney and Amelia? A gay guy and his fat friend talking about everything! We've got 40 YEARS of stories to share about stuff we love, stuff that annoys us, people we've known, places we've been, and things we've seen. Geeky, silly, and always opinionated. NAMES ARE CHANGED TO PROTECT THE GUILTY!   We may be awful, but we're right!   Here, queer, and in your ear. Every other Friday.   The Bitchen Boutique is all about mental health and openness and honesty and if you're in crisis and in the US, call or text 988, or go to 988lifeline.org to reach the National Suicide Prevention Lifeline.  And if you just need some friends, you've got two right here. LGBTQIA+ | Comedy | GenX | Fandom | Horror | Spirituality | Mental Health #YearOfPersonalPower #VirtualCoven #FreedomOfSpeech #FirstAmendment #LGBTQIAplus  #Comedy #GenX #Fandom  #Horror  #Spirituality #MentalHealth   

This episode will stop you in your tracks—and show you the strength it takes to say “yes” to God when it costs you everything. Jordan's story is one of heartbreak, hard choices, and holy surrender. At 21, she found herself pregnant—far from God, surrounded by darkness, and staring down decisions no young woman wants to face. What followed was a journey of redemption, realignment, and radical obedience. She could have hidden her pregnancy. She could've stayed silent. She could've chosen the easier path. But instead, Jordan chose adoption—placing her baby boy in the arms of another family, and her story in the hands of the Father. This isn't just a pro-life conversation. This is the kind of raw testimony that shifts atmospheres and shakes off shame. This is what it looks like when a strong woman says, “Not my will, but Yours.” Jordan is now on a mission—educating churches, encouraging birth moms, sharing the truth about adoption, and hosting her own podcast, The Journey After. She's living proof that God can use the darkest seasons to birth the most beautiful purpose.

You've built incredible relationships with your clients as a freelancer—but now that you're growing into an agency, how do you transition them to work with your team without losing the trust you've worked so hard to earn? In this episode, Preston sits down with Christine Olivas, founder and CEO of No Single Individual, to tackle this exact challenge. Christine shares her insights on finding team members who reflect your values, understanding what clients truly value about working with you, and reframing the handoff process from loss to gain. If you're struggling with letting go while scaling up, this conversation will help you move forward with confidence. Support our show sponsors → https://freelancetofounder.com/sponsors Submit your own question → https://freelancetofounder.com/ask Learn more about guest co-host, Christine → ⁠https://www.linkedin.com/in/colivas/⁠ — ⁠https://nosingleindividual.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

A mother in Utah has been taken into custody after bringing her 4-month-old daughter to the hospital with injuries that prompted medical professionals to alert law enforcement.See omnystudio.com/listener for privacy information.

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

On this episode of Bounced From The Roadhouse:Special Guests in 4B:Brandon On The Road Couple Divorced due to Irreconcilable PetsLove it or Leave it Song- Spencer Crandall - My PersonNew Work Trend : No Shoes AllowedCarpet feetFlashback Friday: The Coolest Kid in School—Where Are They Now?Coffee Tables Old OfficesThat's a Great QuestionKeith Urban Alters lyricsNirvana LawsuitQuestions? Comments? Leave us a message! 605-343-6161Don't forget to subscribe, leave us a review and some stars Hosted on Acast. See acast.com/privacy for more information.

We're back live Monday October 6 but in the meantime, remember this?Joel adopted an elephant?!See omnystudio.com/listener for privacy information.

On this week's LA Food Podcast, Luca Servodio and Father Sal recap recent eats in NYC and LA before diving into Tejal Rao's review of Baby Bistro — is it really the perfect encapsulation of LA dining in 2025? We also break down the new North America's 50 Best Restaurants list: Atomix takes #1, New York dominates, Canada surges, and LA lands just three spots (Providence, Holbox, Kato). Plus, in Chef's Kiss / Big Miss, we tackle modern steakhouses, Eater LA's new “Dining Report,” California's allergen-labeling law, Zohran Mamdani's food-fueled campaign, and Genghis Cohen's big move.Powered by Acquired Taste Media.

Bobby talked about hosting Lionel Richie's book event in Austin for his new book called Truly. He shared some of the great stories he told and the advice he gave him about having a baby. A woman who calls herself a “name nerd,” has turned her obsession for baby names into a booming enterprise with moms and dad paying as much as $30-thousand for her services. Bobby also shares why he and his wife are not sharing baby names with ANYONE. We talked about a carnival ride gone wrong. In the Anonymous Inbox, we talked about the rule on plus-ones for a wedding and what Bobby learned from his ceremony and reception that he thinks will help. Abby shared that she witnessed a guy shoplifting at the store and didn't know what to do about it. Lunchbox shared why he wanted a discount from a hotel he stayed at because of an annoying disturbance. IS he entitled to a free night or is he being dramatic? He brings in the audio evidence!See omnystudio.com/listener for privacy information.

This is The Briefing, a daily analysis of news and events from a Christian worldview.On today's edition of The Briefing, Dr. Mohler discusses scientists creating babies from human skin cells, the moral risks behind abstraction, ChatGPT's new parental controls, and chatbots and in the culture war.Part I (00:14 – 14:38)From Test Tube Babies to Babies from Skin Cells: Scientists are Creating Human Eggs Via Skin Cells – This is Real Life, Not Science FictionScientists create human eggs in the lab, using skin cells by NPR (Rob Stein)Robots are learning to make human babies. Twenty have already been born. by The Washington Post (Elizabeth Dwoskin and Zoeann Murphy)Induction of experimental cell division to generate cells with reduced chromosome ploidy by NaturePart II (14:38 – 16:10)We are on the Precipice of Moral Disaster: We are Staring at the Most Dramatic Abstraction of Sex from Procreation in Human HistoryPart III (16:10 – 21:46)ChatGPT Rolls Out Parental Controls: But Teenagers Can Bypass the Parental Controls – That's the Bigger Issue HereWhat We Know About ChatGPT's New Parental Controls by The New York Times (Francesca Regalado)Part IV (21:46 – 24:36)A Chatbot Culture War: Elon Musk Seeks to Change Grok's ‘Left-Leaning Bias,' and the Left Freaks OutHow Elon Musk Is Remaking Grok in His Image by The New York Times (Stuart A. Thompson, Teresa Mondría Terol, Kate Conger, and Dylan Freedman)Part V (24:36 – 26:38)A.I. Bill in California Prioritizes Safety: The Fight to Protect Children from A.I. is One Parents Will Have (and Must Have) For a Long TimeNewsom signs AI transparency bill prioritizing safety by LA Times (Melody Gutierrez)Sign up to receive The Briefing in your inbox every weekday morning.Follow Dr. Mohler:X | Instagram | Facebook | YouTubeFor more information on The Southern Baptist Theological Seminary, go to sbts.edu.For more information on Boyce College, just go to BoyceCollege.com.To write Dr. Mohler or submit a question for The Mailbox, go here.

We're getting all ready for TS12 today! TODAY ON THE SHOW: Payton and her new owl! WAR of the ROSES! The stress of your dog pooping! We're playing CELEBRITY WHO SAID THAT + soMUCHmore!!See omnystudio.com/listener for privacy information.

10-02-25 - Entertainment Drill - THU - w/Dale Hellestrae - Nevermind Baby Has Lost His Child Porn Lawsuit Against NirvanaSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Reading the arrest affidavit for Laken Snelling & what we know so far. Also, high school classmates and parents are speaking out saying Laken was a mean girl in high school, pushing some to leave for another school. Donna Adelson Bodycam https://youtu.be/d6UBjNQpe_4?si=jnrJmfSpe8O3MAEdALL MERCH 10% off with code Sherlock10 at checkout  - NEW STYLES Donate: (Thank you for your support! Couldn't do what I love without all y'all) PayPal - paypal.com/paypalme/prettyliesandalibisVenmo - @prettyliesalibisBuy Me A Coffee - https://www.buymeacoffee.com/prettyliesrCash App- PrettyliesandalibisAll links: https://linktr.ee/prettyliesandalibisMerch: prettyliesandalibis.myshopify.comPatreon: https://www.patreon.com/PrettyLiesAndAlibis(Weekly lives and private message board)Become a supporter of this podcast: https://www.spreaker.com/podcast/pretty-lies-and-alibis--4447192/support.

Lawsuit's been tossed out AGAIN!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The kids are going analog! Forget smartphones, landlines are back, and parents are loving it. Suddenly, memorizing your best friend's number and sprinting home to call a friend after school is cool again. Honestly, Kennedy is here for this retro comeback. Follow Kennedy on Twitter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@KennedyNation⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠   Kennedy Now Available on YouTube: ⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://link.chtbl.com/kennedyytp⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow on TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@kennedy_foxnews⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Join Kennedy for Happy Hour on Fridays! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://youtube.com/playlist?list=PLWlNiiSXX4BNUbXM5X8KkYbDepFgUIVZj⁠⁠⁠ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Glennon, Abby, and Amanda share the bittersweet moment they dropped Tish off at college—and how they're navigating the lucky grief of parenting older kids. If you, too, are in the middle of this landslide—learning how to hold on and let go as your kids grow up—this conversation is for you.  Follow We Can Do Hard Things on: Youtube — @wecandohardthingsshow Instagram — @wecandohardthings TikTok — @wecandohardthingshow