Podcasts about Basil

Collaboration Lessons from Theatre Directors That Apply to Any Creative Project with Stacy Zuberi, Sara Ruiz, Basil Rodericks, and Andy Reiff. What can a directing class teach us about creativity, leadership, and the art of telling stories that connect? In this episode of Your Creative Mind, Izolda Trakhtenberg sits down with fellow directors Basil Rodericks, Andy Reiff, Sara Ruiz, and Stacy Zuberi to share lessons from their time training with master teacher Karen Kohlhaas. You'll hear how working on plays like Sweet Bird of Youth, A Streetcar Named Desire, Mala Hierba, and The Revolutionists shaped their vision, sharpened their communication, and strengthened their confidence as creative leaders. If you want practical strategies for directing theatre, leading collaborative projects, or building a more mindful creative practice, this conversation is full of insights you can put to work in your own life. Andy Reiff Andy Reiff is a director and costume designer. Most recently, Andy directed and designed the costumes for Sugar and Salt as part of the Circle Theater Festival, produced by RJ Theatre and The Actor Launchpad. Directing credits include: Anton Goes to Heaven (?) at Theater for the New City. Costume design: The Fundamentalist (Theaterlab), My Name is Susan (Scandinavian American Theater Company), Miracle of the Danube (Philipstown Depot Theatre), Expression of Regret (Philipstown Depot Theatre). Film: "Down the Shore", "Gender Studies", "Goodboy", "Egg", "Lifted" for Gucci and Garage magazine. Styling credits include music videos, editorial projects, red carpet styling for Tony nominee Max Vernon for the opening of KPOP on Broadway and Ben Levi Ross for the premiere of Tick, Tick…Boom!. Andy is passionate about creating opportunities for trans actors onstage. For three years, Andy has been working towards directing and playing Sally Bowles in Cabaret, which you can follow at @prairieoysterclub. @andyreiff andyreiff.com   Basil Rodericks Basil Rodericks trained with John Basil at the American Globe Conservatory Theatre, where he performed for more than ten seasons. He later continued classical work with unShout the Noise (Tricia Mancuso Parks) under Ron Canada and as a member of Hedgepig Ensemble Theatre Company. Favorite roles: Othello, Iago, Claudius, the Ghost, Lord Capulet, Oberon, and the King of France. Recent: Langston Hughes in Harlem to Moscow: A Soviet Film on Negro Life as Told by Langston Hughes and Bill in PINK, both by Alle Mims under David Henry Hwang/Columbia U.. Directing: Kindergarten Confidential (Debbie Goodstein), The Wanderer (David Glover), and Pecking Order (59E59). Basil served as an evaluator for Hedgepig's “Expand the Canon” initiative and a nominator for The Drama League. An accomplished theatrical photographer, he teaches photography at a South Bronx high school. basilrodericks.com Currently: 2nd Murder, Soho Shakes at the Flea Oct 9-Nov 1. Tix: https://www.zeffy.com/en-US/ticketing/2nd-murderer    Sara Ruiz Sara Ruiz is a director, producer, writer, actor and activist from the San Fernando Valley. In 2020, she graduated with degrees in Political Science and Theatre from CSU Channel Islands. Since she was in high school her passions have been making politics and policy more accessible through the use of theatre and film. She believes that the arts can be used as a tool to break down barriers in the political world. Previously, she served as President of Ventura based theatre company, Unity Theatre Collective and is a founding member of Sana Sana Productions, a guerilla theatre and film production company based in LA. Currently she is Co-Directing "Everybody" by Brandon Jacobs Jenkins at CSU Channels Islands alongside her former Professor Laura Covault. Her past directing credits include: Asteroid Belt by LM Feldman, Collective Rage: a Play in 5 Betties by Jen Silverman, (un)American Activities, Sana Sana's first original short film, Mi Cielo, an original radio play, and a handful of staged readings.   Stacy Zuberi Stacy Zuberi has been acting since 2020. She has been in several short films and community plays. Her most recent stage productions were playing Mary in City Jail, Lorna in Surviving Grace and Mrs. Soames in Our Town. She has also been the director of Walnut Springs Middle School Drama Club since 2023. This past year they produced Shrek jr., the musical. In her spare time she loves hiking and biking and playing with her grandkids. https://www.instagram.com/zuberistacy/   Izolda Trakhtenberg Izolda Trakhtenberg is a director and playwright whose work spans stage and screen. Many moons ago, she directed Pam Gems' Dusa, Fish, Stas, Vi on a 50.00 budget. She also created original projects including the One-Minute Movies community short film series. With NASA, she wrote, directed, and produced award-winning films such as Breathable: A Story of Air Quality and Touch the Earth, along with over 30 films on Earth's biomes. As a playwright, her work has been featured in festivals across the USA, including Expiration Date at the 29 Palms Festival and Perhaps, Maybe? at Gi60. She is the creator of the If She Had Lived play cycle, exploring untold women's stories. She's currently writing three books, two plays, and a musical. She's also the president of the Tri-state New York chapter of Sisters in Crime, crime writers organization. Connect with Izolda Get exclusive content and bonus podcast episodes when you join my Patreon. Website: https://IzoldaT.com BlueSky: https://bsky.app/profile/izoldat.bsky.social. Book Your Discovery Call: https://calendly.com/izoldat/discovery-call New Play Exchange: https://newplayexchange.org/users/90481/izolda-trakhtenberg Submit a Play to the Your Creative Table Read Podcast Series  https://crossroads.consulting/  This episode is brought to you by Brain.fm. I love and use brain.fm! It combines music and neuroscience to help me focus, meditate, and even sleep! Because you listen to this show, you can get a free trial and 20% off with this exclusive coupon code: innovativemindset. (affiliate link) URL: https://brain.fm/innovativemindset It's also brought to you by my podcast host, Podbean! I love how simple Podbean is to use. If you've been thinking of starting your own podcast, Podbean is the way to go!** Listen on These Channels Apple Podcasts | Spotify | Stitcher | Podbean | MyTuner | iHeart Radio | TuneIn | Deezer | Overcast | PodChaser | Listen Notes | Player FM | Podcast Addict | Podcast Republic | **Affiliate Link  

After two years and two days of war in Gaza, Israel and Hamas have agreed the first phase of a US-brokered ceasefire. In our conversations, families in Israel and Gaza share their experiences of the conflict and their lives today. With the remaining 20 surviving Israeli hostages seized by Hamas fighters on 7 October 2023 now back with their families, we hear from husband and wife George and Yael. Their town was attacked by Hamas fighters two years ago, but Yael is hoping for a lasting peace. On the other side of the border, thousands of Gazans have been making the journey back to their homes but most already know that there will be little left. We connect Basil in Gaza with his daughter, Layan, who escaped to Egypt. She has not seen her father for more than two years but hopes to return. This episode of The Documentary, comes to you from BBC OS Conversations, bringing together people from around the world to discuss how major news stories are affecting their lives

This is part 1 of Burning Man 2025! Every year, Canary Cry Radio has been privileged and honored to send Basil Rosewater into Black Rock Desert to document what's going on at Burning Man, and to go preach the Good News to a group of people who are largely lost and seeking truth. The audio captured from this year was particularly fascinating and relevant.In this episode, we encounter Alex, a man who was tripping on acid who just so happened to find himself in the Camp of the Unknown God. His self prompted rants showed how people are desperate for some kind of transformative hope.We also hear from another stranger who sparked good conversation at the Camp of the Unknown God lead by Carl Teichrib. And we also document “Ranger Pedro” who ran a bible study on the Supernatural, tying it in with the Genesis 6 paradigm.The finale is part of this bible study on the supernatural, with Basil himself going on a solid compelling rant of his own.We hope you enjoy this episode!If you do, consider supporting us at https://CanaryCry.SupportWe will never advertise to you!Also visit https://BurningManResearch.com for the Canary Cry Archive on Burning Man research.

This is part 1 of Burning Man 2025! Every year, Canary Cry Radio has been privileged and honored to send Basil Rosewater into Black Rock Desert to document what's going on at Burning Man, and to go preach the Good News to a group of people who are largely lost and seeking truth. The audio captured from this year was particularly fascinating and relevant. In this episode, we encounter Alex, a man who was tripping on acid who just so happened to find himself in the Camp of the Unknown God. His self prompted rants showed how people are desperate for some kind of transformative hope. We also hear from another stranger who sparked good conversation at the Camp of the Unknown God lead by Carl Teichrib. And we also document “Ranger Pedro” who ran a bible study on the Supernatural, tying it in with the Genesis 6 paradigm. The finale is part of this bible study on the supernatural, with Basil himself going on a solid compelling rant of his own. We hope you enjoy this episode! If you do, consider supporting us at https://CanaryCry.Support We will never advertise to you! Also visit https://BurningManResearch.com for the Canary Cry Archive on Burning Man research.

Send us a textIn the 4th century AD, two Christian friends - Basil and Gregory - travelled from Cappadocia to Athens to go study Greek literature with Libanius, the leading rhetorician of the time. While there, these two young and wealthy Cappadocians befriended a fellow student named Julian, the nephew of the Emperor Constantine. There in Athens, the three young Christians mastered Greek philosophy and rhetoric at Libanius' feet. Later on, Basil went on to become the bishop of Caesarea, one of the architects of orthodoxy's victory over the Arian heresy, and was later named a "Doctor of the Church." His friend Gregory of Nazianzus rose to become one of the foremost preachers and theologians in church history. And their friend Julian became Emperor - and having repudiated the Christian faith, attempted to turn the newly Christian Roman Empire pagan again. Clearly, as the example of Julian the Apostate shows, pagan mythology and literature pose a danger to Christian faith. But can pagan learning serve Christian faith as well? Jonathan and Ryan are joined, once again, by the Rev. Calvin Goligher to discuss St. Basil of Caesarea's "Address to Young Men on the Right Use of Greek Literature," in which he answers heartily in the affirmative, and explains how to use Greek poetry, philosophy, and history for the edification of young Christian students. St. Basil's Address to Young Men on the Right Use of Greek Literature: https://www.tertullian.org/fathers/basil_litterature01.htmFrederick Morgan Padelford's Introduction to St. Basil and the Address to Young Men: https://www.tertullian.org/fathers/basil_litterature00.htmRichard M. Gamble's The Great Tradition: https://amzn.to/3Q4lRnONH episode on Justin Martyr: https://newhumanists.buzzsprout.com/1791279/episodes/10722142-justin-martyr-s-first-apology-feat-calvin-goligher-episode-xxivNH episode on Athanasius: https://newhumanists.buzzsprout.com/1791279/episodes/9827740-athanasius-on-the-incarnation-feat-calvin-goligher-episode-xvRobert Louis Wilken's The Spirit of Early Christian Thought: https://bookshop.org/a/25626/9780300105988New Humanists is brought to you by the Ancient Language Institute: https://ancientlanguage.com/Links may have referral codes, which earn us a commission at no additional cost to you. We encourage you, when possible, to use Bookshop.org for your book purchases, an online bookstore which supports local bookstores.Music: Save Us Now by Shane Ivers - https://www.silvermansound.com

Hello Adventurers! Did you know that Final Fantasy XIV is the fourteenth mainline Final Fantasy game? It's true! In fact there were a whole thirteen other games that came before it, if you can believe it. So for this episode, we are talking about the first three. But it's been a minute since some of us (Basil) has played the first three games, and we needed some help. Some fresh eyes on these games, some eyes that really know how to grind out some gear. If you haven't figured it out yet, our special guests for this episode are none other than Garrett and Kyle from Grinding Gear! Spoiler Levels: Chicken Fettuccine “Flat, thick pasta smothered in a rich cream sauce with tender slices of chicken thigh.” This food that offers bonuses to Critical Hit, Vitality, and Skill Speed was introduced in patch 5.4 Futures Rewritten during the Shadowbringers expansion and also included the Matoya's Relict dungeon! You know, Matoya! From Final Fantasy (I)!OSMnotesOnce again we want to think Garrett and Kyle for joining us! Have you heard of them before? They're on YouTube! They're pretty great, you should watch them. Also, while we were chatting, they announced the new All Saint's Wake event starting this Friday? That's the day right before GATEway FATE! Such good timing. Speaking of timing, here have some Time Cues:00:00:00 – We Start The Carbuncle Chronicling00:00:47 – Intro and General Gabbing00:03:46 – The Numbers are WRONG?!??00:09:19 – We commit the sin of actually liking FFXIV00:15:35 – Basil plugs the OSMcast! Neon Genesis Evangelion episodes00:18:25 – The Carbuncle Chronicle will be at GATEway FATE!00:31:57 – A Prelude to Talking About Final Fantasy I, II, and III00:32:34 – How did you first learn about Final Fantasy?00:41:06 –What draws you to Final Fantasy?00:48:09 – When you think about what is Final Fantasy, what does it make you think of?00:52:09 – What prompted Garrett and Kyle to play the older ones?00:59:18 – Talking About Final Fantasy I, II, and III00:59:59 – Final Fantasy I01:17:23 – Final Fantasy II01:29:36 – Final Fantasy IIIMusic is this episode features tracks such as “Final Fantasy I Main Theme FFPR Ver.” by Nobuo Uematsu, Arranged by Kento Hasegawa and Masato Kouda, “Final Fantasy I Battle FFPR Ver.” and ” Final Fantasy I Victory FFPR Ver.” by Nobuo Uematsu, Arranged by Yuji Aoyama and Ayumu Murai, “ Matoya's Cave FFPR Ver.” by Nobuo Uematsu, Arranged by Shingo Kataoka and Hidenori Miyanaga, “Final Fantasy I Opening Theme FFPR Ver.” by Nobuo Uematsu, Arranged by Ryoue Takagi, “Final Fantasy II Main Theme FFPR Ver.” and “Eternal Wind FFPR Ver.” by Nobuo Uematsu, Arranged by Shingo Kataoka,”Pa-paya, Scions & Sinners FINAL FANTASY XIV ~ Arrangement Album ~” by Masayoshi Soken, Arranged by Keiko, and “A Victory Fanfare Reborn (Full)” by Masayoshi Soken.We also have YouTube Channels! Both for OSMcast proper and The Carbuncle Chronicle! Please subscribe, hit the bell, and share amongst your friends.And as always, feel free to leave us a review on Apple Podcasts! Oh, and if you still use Spotify, go ahead and get on that mobile device and throw us some five stars there too. Tell your friends! As well, just like we mentioned when we do the OSMplugs, you can also join the Discord and support us on Patreon! PS If you have ever wanted some OSMmerch, feel free to check out our TeePublic page! PPS We appreciate you. 

Our second John of Series 17 has been better known, and profoundly revered, in the eastern half of Christianity than in its western (Roman) half, though both halves esteem his life of holiness and brilliance as a pastor and speaker and writer, designating him a Doctor of the Church. He was so designated in the year 1568 with three other giants of holiness and intellect: St. Basil the Great (239-379 CE) St. Gregory of Nazianzus (330-390 CE) St. Thomas Aquinas, OP (1225-1274) About St. John Chrysostom we find remarks such as: “But at the center of his being is a dynamic and courageous faith that deserves to be praised. And feared. The fact is, John's life and preaching not only inspire, they also convict. There was a fire in John's gut; he loved Jesus Christ and had little patience with Christians who did not lay every ounce of body, mind, and soul at Jesus' feet. As much as I'm drawn by his spiritual fire, I have to admit, I'm hesitant to get too close lest I get singed.” (Mark Galli in 1994) And in the learned Oxford Dictionary of the Christian Church, 4th edition: “He is, furthermore, among the fathers of the church, the one who has best understood the difficulties, the trials of an authentically lived Christian life, whether in the monastery or in the world. His apostolic activity took place in the middle of a society which was not at all in harmony with the demands of Christianity. Despite everything, his message, with its charge of love for God and of love for people, has reached even us today in light of its gospel message.”(Malingrey & Zincone in 2014)We will get to know John through a series of seven sermons (388-389CE) that he preached on the biting parable of Jesus recorded in Luke16:19-31 - about a rich man and about a grindingly poor man who cowers at his front door, Lazarus by name. Welcome to the Night School.

Basil's wife Audra makes her confession, much to the chagrin of our heroes. Verrol proposes an investment. Zara learns more about her gifts. Kardain expounds on potential armaments.

This week we discuss the "merchant of death" and "mystery man of Europe": Basil Zaharoff. We also discuss various other topics that I can't recall, because I was too inebriated to remember. Oh, and I had to edit the hell of out of this one, so, sorry about any audio issues.Enjoy!

Show Notes**** Disney brings us Sherlock Holmes - but mice this week in The Great Mouse Detective. Basil doesn't like people but he is a fan of focussing on the wrong thing. We are treated to an adorable child, an adorable dog, clockwork monarchs, peg-leg bats and an absolutely fabulous villain. And it's a blast! Recommendations: Devil All the Time (Netflix); Peacemaker (HBOMax) Next up: Oliver & Company (1988)   Email us at latecomers@gmail.com Our Facebook group is here for those who consent: https://www.facebook.com/groups/1754020081574479/

Filling all things… Journey to Reality Chapter Five: Sacramental Thinking St John 14: 1-7.  Let not your heart be troubled: ye believe in God, believe also in me. In my Father's house are many mansions: if it were not so, I would have told you. I go to prepare a place for you. And if I go and prepare a place for you, I will come again, and receive you unto myself; that where I am, there ye may be also. And whither I go ye know, and the way ye know. Thomas saith unto him, Lord, we know not whither thou goest; and how can we know the way? Jesus saith unto him, I am the way, the truth, and the life: no man cometh unto the Father, but by me. If ye had known me, ye should have known my Father also: and from henceforth ye know him, and have seen him. St. Basil the Great (On the Holy Spirit).  We understand the “way” to be the road to perfection, advancing in order step by step through the words of righteousness and the illumination of knowledge, always yearning for that which lies ahead and straining toward the last mile, until we reach that blessed end, the knowledge of God, with which the Lord blesses those who believe in him. For truly our Lord is a good way, a straight road with no confusing forks or turns, leading us directly to the Father. For “no one comes to the Father,” he says, “except through me.” Such is our way up to God through his Son. ON THE HOLY SPIRIT 8.18.  “Modern, westernized people tend to think about the world from the starting point of physicality.  The physical world, as we would say, is the primary reality… It is the objective, measurable world on which we can all agree.”  Page 50 of 142. The assumption of materialists is that if a thing cannot be measured, then it is unprovable, a matter of opinion, AND of lesser importance. The natural world is everyone's baseline.  Religious or spiritual people have an added category, that of the “supernatural,” but as long as we operate in the material paradigm, these are the things that BY DEFINITION cannot be measured and are thus kind of optional.  Belief then becomes a way to stand up and assert that there are some things that are important that cannot be measured directly.  “I believe…” is our assertion that there is a supernatural reality and that it is well-ordered and that there are supernatural outcomes that should matter to us: ·      Forgiveness of sins ·      Sacramental marriage (vs. an agreement or contract) ·      Eternal life When we talk about religion, it is often in materialist terms. ·      What good is it (for health, family, society)? ·      What does it cost in terms of time and money? ·      Does its system make sense?  E.g. Juridical vs. Therapeutic vs. Holistic Healing But this worldview can only take us so far.  It “misses the mark” when it comes to understanding the world and how it works. An irony:  the materialist world may allow us to see things objectively, but not truly.  I am playing with words here, but it points to the difficulty. Objectivity refers to the quality of being unbiased and fair, making decisions based solely on facts rather than personal feelings or beliefs. It is often considered essential in fields like science and journalism to ensure accurate and impartial reporting or analysis. Objects have attributes that can be measured.  As a social scientist, I was taught that we have a poor understanding of something if we cannot put a number to it and that if we took enough measurements, we could explain everything.  Omniscience – or godhood – then is a matter of having enough data and the computing power to run the numbers.  Omnipotence involves the ability to manipulate everything towards a desired outcome.  This is no longer just the stuff of science fiction.  This is another one of those areas where claims are being made for technology that should not be made.  We can rightly question double-predestination, but what will keep us from doing the same thing as we grow in material understanding and power? A step in the right direction is to recognize that there is a moral dimension to the world.  But the problem is that it cannot be measured.  Outcomes can be measured, but their values can only be asserted.  This is why both secular philosophers like Nichze and religious ones like C.S. Lewis and Fr. Seraphim Rose claim that this kind of worldview leads to nihilism and the assertion of will.  Religious and spiritual people who believe in the supernatural will then say that God (or spirit, or Arche) is the solution to this problem.  Again, this gets us heading in a good direction, but it usually keeps within the materialist worldview.  Again, which system makes sense, agrees with what I prefer, has the best agape meal, and so on. But it really is strange to come at God in this manner.  All we are doing is taking the “God of the Gaps” concept and applying to morality and value.  This is like looking at the world through a two-dimensional, black and white filter. We can do better.  Let's see how our ancestors did it. They did not see the natural and supernatural as separate.  It was just “the world.” Some things were visible and some things were invisible.  Just as we cannot see radiation, atoms, and gravity know them to be part of reality, so it was with our ancestors for the invisible things.  “This idea that the physical and the spiritual are not seperable has a few important implications.  If we say that the physical and the spiritual have to go together, then what we're really saying is that there is a spiritual quality to everything physical, and a physical quality to everything spiritual.  This means, among other things, that physical objects and actions can have intrinsic meaning.” (Page 53 of 142) The example of two bisecting lines.  A Cross.  There is a story behind it, and that gives it subjective meaning, but there is more to it.  The things that are described in that story create meaning.  The cross is part of something primal and real it has “cosmic significance” (ibid).  And this is true regardless of whether people recognize it as such (example of vampires). Another way of describing this older view is as “enchanted” (vs. disenchanted).  Another way is that we are part of a grand story.  Stories are excellent at conveying meaning.  This is why some stories are said to be true even though they are fiction.  This is complete nonsense to the materialist mind. What about objectivity?  Isn't this view biased?  Isn't it subjective? It certainly is biased.  But it is only subjective because our perception of the world is incomplete and often wrong, and we really do assert our wills to create and share meaning.  We have to go beyond thinking about things primarily as either objective – meaning things that can be measured, or subjective – meaning things that cannot.  A refresher on objective vs. subjective: Pizza. ·      Objectively, it has bread, sauce, and topics of a certain type and consistency and spices that affect the olfactory system in certain measurable ways.  This is seen as what the pizza IS. ·      Subjectively, we prefer certain kinds of bread, sauce, topics, and spices.  This is our opinion about the pizza.  ·      We can argue about what belongs on a pizza or how it should be prepared, but it's easy to come to an agreement on what the pizza actually is.  The problem with this kind of a dichotomy is that it turns value and meaning into a matter of opinion and not only does that lead to disaster – it doesn't describe the way the world really is. Why disaster? Disagreeing about pizza can lead to arguments and bringing home a pizza one person sees as valuable and another doesn't may lead to temper tantrums; but what if the thing being described is something like human life or someone else's freedom?  Why is it wrong? Because everything has intrinsic value.  And this is because it has being through it's connection to the source of value – the Arche.' Personal Knowledge Another step in getting us to where we need to go is to look at knowledge that is gained personally, from the inside.  But even in relationships, we miss the mark.  Vices and virtues affect how well we can know things and people.  An angry person is going to notice – and even create – things in people and their behaviors that stoke their anger.  Humility allows the person to be open to the truth.  Vice clouds our vision. “The practice of virtue is, therefore, an essential element in seeking knowledge and the ultimate truth of things.  Why?  Because reality is participatory.  Or, to put it more simply, if you're a bad person, you're also going to be a bad friend.  If you're jealous, resentful, petty, or arrogant, your going to have a hard time building a relationship with anyone to the extent that those impulses control your life.  To have better relationships, you have to be a better person.  And if Truth itself is a Person, you're only going to be able to know Truth to the extent that you're able to have a relationship with Him.” (Page 61 of 142) In summary: the physical and spiritual world are inseparable.  This gives everything meaning.  We learn that meaning through participation; this involves both intellectual and moral growth.  How can this work?  Tune in next week! Some questions:  ·      How is personal knowledge more than just data? ·      How do we keep from pretending our subjective opinions are illumined? ·      How does anyone know how clean their mirror is or how true their sight is?                    

Basil takes live callers. Recorded 10/2/2025

This week the SUNDAY WIRE broadcasts on Alternate Current Radio, as guest host Bryan McClain is joined by Adam ‘ Ruckus' Clark, Basil Valentine and Patrick Henningsen (via remote link) for the show. In the first segment Bryan, Adam and Basil are updating last weeks reporting from international waters aboard the Global Sumud Flotilla, en route to Gaza, to deliver critical humanitarian aid to the people of Gaza. The ships and their crews were captured by the IDF. What has happened, where are they now, how are they being treated and what will become of  them? Tune in to hear this important story that the mainstream media is largely ignoring. All this and more… Watch this episode here: https://www.youtube.com/watch?v=8kooJCWkY7M  This month's featured music artists: Phil Zimmerman, Beady Man Poet, Joseph Arthur, Peter Conway, Peyoti for President & Red Rumble. SUPPORT OUR MEDIA OUTLET HERE (https://21w.co/support)  

Friends of the Rosary, Saint Bernard of Clairvaux († 1153) successfully promoted devotion to the Guardian Angels, a feast and a form of piety we celebrated yesterday.For this saint, the Holy Angels were a proof "that heaven denies us nothing that assists us." "These celestial spirits have been placed at our sides to protect us, instruct us, and guide us," he said.Another great saint, Basil the Great († 378), taught, "each and every member of the faithful has a Guardian Angel to protect, guard, and guide them through life."Today, the first Friday of the month, we celebrate our devotion to the Sacred Heart by attending Mass and receiving Holy Communion in a state of grace.Ave Maria!Come, Holy Spirit, come!To Jesus through Mary!Here I am, Lord; I come to do your will.Please give us the grace to respond with joy!+ Mikel Amigot w/ María Blanca | RosaryNetwork.com, New YorkEnhance your faith with the new Holy Rosary University app:Apple iOS | New! Android Google Play• ⁠October 3, 2025, Today's Rosary on YouTube | Daily broadcast at 7:30 pm ET

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

Encouraging more people to take part in healing the ecosystem begins with raising awareness of both the challenges and the remedies. Basil Camu, shares exactly that in his book, “From Wasteland to Wonder: Easy Ways We Can Help Heal Earth in the Sub/Urban Landscape.” Basil is my guest in this week's encore episode.  Podcast Links for Show Notes Download my free eBook 5 Steps to Your Best Garden Ever - the 5 most important steps anyone can do to have a thriving garden or landscape. It's what I still do today, without exception to get incredible results, even in the most challenging conditions. Subscribe to the joegardener® email list to receive weekly updates about new podcast episodes, seasonal gardening tips, and online gardening course announcements. Check out The joegardener® Online Gardening Academy for our growing library of organic gardening courses. Follow joegardener® on Instagram, Facebook, Pinterest, and Twitter, and subscribe to The joegardenerTV YouTube channel.

Dr. Basil Smikle Assesses the NYC Mayoral Race Without Adams by The Indypendent

This week the SUNDAY WIRE broadcasts on Alternate Current Radio, as guest host Bryan McClain is joined by Adam ‘ Ruckus' Clark and Basil Valentine for the show. In the first segment Bryan and Basil are joined by Iara Modarelli and Tadhg Hickey via video link from international waters aboard the Global Sumud Flotilla, en route to Gaza, to deliver critical humanitarian aid to the people of Gaza. Tune in to hear this important story that the mainstream media is largely ignoring. In the second segment Adam Clark joins Bryan and Basil to discuss potential policies about compulsory ‘digital ID's in the UK and more. Patrick Henningsen and Dr. Frank Romano are featured also with video statements about the Flotilla. All this and more… Watch this episode here: https://www.youtube.com/watch?v=BfRoT-wc-kU  This month's featured music artists: Phil Zimmerman, Beady Man Poet, Joseph Arthur, Peter Conway, Peyoti for President & Red Rumble. SUPPORT OUR MEDIA OUTLET HERE (https://21w.co/support)

Our heroes theorize about the possible sources of Basil's scourge. Verrol suggests a crop rotation. Kardain uncovers a hollow thunk. Zara sends Mr. Crowley below.

Are you a New Christian? Basil has some questions for you!

Most of us have something to hide – in our gardens, that is, some view of something we'd like to erase. It could be the telephone pole across the street that we can see from certain spots, or the neighbor's... Read More ›

  Today I am joined by the Tactical Redneck to discuss selling our first ram for another flock, the payoff of homemade “convenience” meals, growing mushrooms for realsies, and more.Featured Event: Self Reliance Festival: SelfRelianceFestival.com Sponsor 1: StrongRootsResources.com Sponsor 2: AgoristTaxAdvice.com/LFTN Ram selling experience and the failed ear tag I get by with a little help from my friends! Mushroom Room - Northspore plus my own grow lights North Spore Martha Tent:  Harvesting Herbs and Drying them Tomato wall is close to the end Rabbit plan: 2 to the boys, and 2 to the freezer for the farm sitter Myles' limp and trimming nails Weather this week as great for fall seedlings Dingo story and weekend class update Boys on 3rd of 4 paddocks at Basecamp - 1at time through so the fence lines will adjust Tapping the homemade “convenience meals” Roast Duck from Hoff Grid Meat Co Terracing around the swim spa Basil needs processing Duck egg Biochar is back in the holler Holler Neighbors/Community: Eversoles were by for the class Tour update at Caney Fork Farm Finances: Ram $$ went into the cow jar Make it a great week! GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce. It makes a great Christmas Gift! Community Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link

Most of us have something to hide – in our gardens, that is, some view of something we'd like to erase. It could be the telephone pole across the street that we can see from certain spots, or the neighbor's... Read More ›

Want to know how to grow basil so it lasts forever? In this video, I'll show you the simple pruning, harvesting, and propagating techniques that turn one $4 basil plant into a lifetime supply. You'll learn the biggest mistake most gardeners make when harvesting basil (and how to avoid it), how to prune at the leaf node for endless new growth, and how to root basil cuttings in water to grow new plants year-round. I'll also share how to preserve basil for winter and collect seeds for next season so you never have to buy basil again. If you've ever wished your basil plants could last forever, this step-by-step guide will show you exactly how! IN THIS VIDEO: ➝ Shop my favorite garden pruners: https://shop.gardenary.com/products/nicole-garden-pruners ➝ Shop raised beds + tools: https://shop.gardenary.com/collections/raised-gardens ➝ Visit the Gardenary Shop: https://shop.gardenary.com/discount/YOUTUBE (use code YOUTUBE for 10% off!) ➝ Shop the Gardenary Planting Method: https://gardenary.samcart.com/products/gardenary-planting-method-limited-time  ➝ Shop the Easy Garden Kit: https://gardenary.samcart.com/products/easy-garden-kit   Follow Gardenary Here: Instagram: https://www.instagram.com/gardenaryco/ Facebook: https://www.facebook.com/gardenaryco Garden Coaching: https://www.gardenary.com/coaches Find a Garden Coach Business in Your Area: https://www.gardenary.com/businesses

I've been on the phone a lot with some of these guys and would like to share some of the LOVE! Braythers in arms fighting the SpiritWars nonstop are always needed. I, Michael Basham am found at Faithbucks.com and Fringeradionetwork.com HALLLLLLELLLUJAHMillennial Mustard Seed PodcastJoin host Rod Smith as we dive deep into the unusual, unexplained, and unexplored facets of our world. With a seeker's humility and a biblical lens, Millennial Mustard Seed never fails to inspire, provoke, and intrigue listeners toward deeper faith in Christ.Special Guests:- Rod Smith (Host)- Aaron Christian Davis (Co-host)- Basil Rosewater (Guest) – Co-host of Canary Cry Radio, expert in fringe Christian perspectives, cultural commentary, and AI ethics.Core Topics Covered:- Are Dolphins supernatural creatures? Also note it's illegal to swim with our brainy water buds or to witness a dolphin birth.- AI technology's role in end-times deception and the rise of the Beast system.- The Nephilim tech connection: How ancient advanced knowledge mirrors today's AI breakthroughs.- A deep dive into the transhumanism agenda, mind-hive consciousness, and AI's goal of mimicking omnipresence.- The Jordan River as a literal and symbolic portal in Scripture — its prophetic implications.Key Quotes & Insights:- "The enemy is building his own counterfeit omnipresence through AI and tech grids. But God's Kingdom is the original and ultimate reality." — Rod Smith- "If you want to understand the end-times, you have to understand prehistory — because what was, will be again." — Basil Rosewater- "The technologies of the fallen are making a comeback, but the power of Christ's Kingdom is far greater." — Aaron Christian Davis Recommended Resources:- The Genesis 6 Conspiracy by Gary Wayne- Judgment of the Nephilim & The Final Nephilim by Ryan Pitterson- Bride Ministries International – Daniel Duval's deliverance and spiritual warfare resources- Canary Cry Radio – Alternative Christian commentary on fringe topicsCall to Action:Contact the Show: Email Rod Smith at ⁠mmseed@proton.me⁠Subscribe for Exclusive Episodes: ⁠Spotify Exclusive Content⁠Support the Ministry: Buy Rod's new book The Words Are Salt on ⁠Amazon⁠Partner With Us:- Venmo: @Rodney-Smith-368- PayPal: ⁠paypal.me/creative775⁠- CashApp: $Rodsworth77Please leave a 5-star review and share this episode with a friend. Help us grow the mustard seed!Hey, rod here.MMS was added to the top 100 book of revelations podcast on million podcast.com alongside the likes of Dr Chuck Miller, Canary Cry boys and Prophecfy Watchers to name a few!  Link belowhttps://www.millionpodcasts.com/book-of-revelation-podcasts/

Today I am joined by Ivy Odom! Ivy is a lifestyle and culinary expert and content creator. She is the Senior Lifestyle Editor at Southern Living magazine, where she hosts and produces cooking and lifestyle videos for television and social media platforms. She has had regular appearances on the TODAY Show, The Kelly Clarkson Show, and Good Morning America, and is the author of My Southern Kitchen, which comes out October 2025. Ivy was recognized as a 40 Under 40 honoree for the University of Georgia in 2023, and a FOLIO Top Women in Media Up and Comer in 2020. Outside of work, Ivy loves to travel, scope out new restaurants, work in her garden, and tackle as many home improvement projects as her schedule allows. She and her husband, Luis, live in Homewood with their dog, Basil. In this episode, Ivy and I talked about her journey through culinary school, her first role at Southern Living Magazine, the journey from intern at Southern Living Mag to Senior Lifestyle Editor, the power of video content, her brand new cookbook, and so much more!Ivy's InstagramSouthern Living's InstagramSouthern Living's TikTokCURE Childhood Cancer

Fred the Dog looks for a new home, with help from an accident-prone realtor named Basil the Basset, played by Miss Lynn. Lessons include: Watching other people suffer won't make you feel better; finding a new home can take time and patience. Please Subscribe and show your Support! Grownups, help your kids share questions & ideas at hello@whatifworldpodcast.com. Want more kids podcasts for the whole family? Grown-ups, subscribe to Starglow+ here. Learn more about Starglow Media here. Follow Starglow on Instagram and YouTube Eric and Karen O'Keeffe make What If World. Our producer is Miss Lynn. Character art by Ana Stretcu, episode art by Lynn Hickernell, podcast art by Jason O'Keefe, and theme song by Craig Martinson.

Teddi and Tamra break down the RHOM reunion looks…is it just us or do they look like a bag of Skittles? Will we get an update on RHONJ at Bravocon? Is there a side to Adriana we are not seeing? Plus, we know Larsa and Lisa are not on good terms today. What is about to go down during the season finale?See omnystudio.com/listener for privacy information.

On 19 September 1975, the nightmare story of a maniac who should never have been running a hotel, his tyrannical wife, their hapless Spanish waiter and a stream of eccentric guests made its debut on BBC2. Fifty years later Fawlty Towers still captures middle Britain at its most hilariously uptight – and Basil Fawlty has never been bettered as an Englishman on the verge of nervous breakdown. Comedy writer Jason Hazeley joins Andrew Harrison to explore the majesty of “Fatty Towels”… ponder whether John Cleese has actually turned into Basil… and ask why the show's legend lasted so long. Would you like to listen first, or would you like to have a drink before the war? • Support us on Patreon for early episodes and more. • We are sponsored by Indeed. Go to Indeed.com/bunker to get your £100 sponsored credit. • Advertisers! Want to reach smart, engaged, influential people with money to spend? (Yes, they do exist). Some 3.5 MILLION people download and watch our podcasts every month – and they love our shows. Why not get YOUR brand in front of our influential listeners with podcast advertising? Contact ads@podmasters.co.uk to find out more Written and presented by Andrew Harrison. Audio production by Tom Taylor. Music by Kenny Dickinson. Art by Jim Parrett. Managing Editor Jacob Jarvis. Group Editor Andrew Harrison. THE BUNKER is a Podmasters Production www.podmasters.co.uk Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Mariners' magic number is 8. In 2024, they were eliminated on game 160 of their season. In 2023, they were eliminated on game 161 of their season. Their odds to make the playoffs is 98.9 percent. Please Mariners. Anyway. This episode, Chris (@gokuffy) and Basil (@itsbasiltime.com) join me to talk about Catch Me at the Ballpark!, a baseball anime. Link to story about the baseball player dating the employee I digressed on. Join the unofficial Taiiku Podcast discord, the OSMCast discord. Used with permission. Listen Show notes: 0:30 - Our moments of OSM: Chris: Detectives These Days Are Crazy! Basil: The Fantastic Four: First Steps, Superman Kory: Turkey! Time to Strike, Kowloon Generic Romance Kory, again: Ekiden Bros, Ping-Pong Peril, Harukaze Mound Basil, again: Star of Beethoven, Rooster Fighter 26:32 - We talk about Catch Me at the Ballpark! Next time is uh Anime Secret Santa?

Love to hear from you; “Send us a Text Message”Bishop Athanasius Schneider delivers a powerful message of hope and clarity for Catholics navigating the complexities of modern faith. Drawing from his deep knowledge of Church history and tradition, he illuminates the unbroken chain of teaching that connects today's believers directly to the apostles through the early Church Fathers."There is only one truth," Bishop Schneider declares with conviction, explaining that what makes Catholic faith distinct is its remarkable continuity across the centuries. He illustrates this through the example of St. Irenaeus, a second-century bishop who could trace his spiritual lineage directly to the Apostle John. This living connection between the apostolic age and our own time offers profound reassurance that authentic Catholic teaching remains unchanged despite cultural shifts and contemporary confusion.For those troubled by apparent contradictions or ambiguities they encounter in today's Church, Bishop Schneider offers practical wisdom: "When we are confused, please read the old catechisms. There is the crystal clear Catholic faith." Also, the Early Church Fathers, including St. Ignatius of Antioch's seven letters, St. Augustine's Confessions, and works by St. Justin Martyr and St. Basil on the Holy Spirit. The conversation explores Bishop Schneider's book "Matins with the Fathers," which provides commentary from Church Fathers on daily Scripture readings. Visit and Learn From Bishop Athanasius Schneider Here!: GloriaDei.ioReady to join the 20% who actively build a civilization of love? Download the Claymore Battle Plan at jp2renew.org and subscribe Jack's SubStack for access to our weekly formation materials. Your heart was made for more than anxiety—it was made for truth.Follow us on X! Contact us info@jp2renew.orgKeep Charlie Kirk and his family in your prayers!Support the show

In this episode, I explore the powerful energies surrounding the current eclipse cycle and how we can work with them for growth, clarity, and transformation. I share insights into universal truths, tarot reflections, and herbal allies that can support us in navigating this intense moment in time.—

I've been on the phone a lot with some of these guys and would like to share some of the LOVE! Braythers in arms fighting the SpiritWars nonstop are always needed. I, Michael Basham am found at Faithbucks.com and Fringeradionetwork.com HALLLLLLELLLUJAH

Send us a textIn this episode, Dan goes to Alternate Ending and hangs with the folks from Finback who were there collabing on an upcoming beer. Dan talks to Basil, Kevin, and Daniel from Finback about their 11 years as a brewery, the changes in the beer world since they opened, and how they have made Finback into what it is today.Jose of Yankeerunner IG fame joins the conversation and talks about this year's Melesa's Wings and the upcoming milestone in terms of fundraising. He also teases ahead to what is to be expected this year.Chase from Top Beer Drops joins the podcast to talk about the top 10 new beers of the past week which includes one of Dan's favorite breweries taking the top spot. We also talk about some of the local beers that caught our eye including many Oktoberfest beers which are making their way to the local taps.

Sam and Hank discuss Gregory of Nyssa's "On Not Three Gods". We mention Gregory of Nyssa, Basil the Great, Thomas Jefferson, Constantine, Ablabius, Peter, James, John, Zeus, Hera, Athena, John the Baptist, Lazarus, Judas, Pontius Pilate, Caiaphas, Origen, Athanasius, Hillary, Trip, Theodosius, Paul and more. Gregory of Nyssa's "Life of Moses" - https://www.youtube.com/watch?v=5YmcS-f9CjA&t=5sGregory of Nyssa's "Human Image of God" - https://www.youtube.com/watch?v=X8KYHPgsSJM&t=255s0:00:00 - Intro and Midwestuary Recap00:02:18 - Gregory of Nyssa's Biography and Context00:07:33 - The Defense of the Trinity00:17:59 - Gregory's Arguments for One God00:42:03 - Objections and Unanswered Questions00:52:52 - Conclusion and Future Episodes

Reconnect with your best buddy, first impressions from the 2025 BurningManResearch.com mission! FaceLikeTheSun's New Mini-Doc "The Small Scroll"

The guys are back together for Episode 57 and ready to bring back the chemistry between the three and give Ravi a hard time.  Join the crew as they touch on what has been going on with Basil, life, workforce impacts, what the next generation of students preparing to enter the workforce may be facing, stressing the importance of informing them including our own kids, helping our friends in the industry finding their next gig, artificial intelligence, and of course we touched on some of the Advanced Air Mobility space....and someone is turning 50? We are also looking toward the next episode and bringing on our next guest! Stay tuned!Make sure to follow the No U-Turn Podcast crew on Linked In and Instagram! Linked In: https://www.linkedin.com/company/no-u-turn-podcast/ Instagram: nouturn_podcast Follow the guys on Linked In: Ravi Singh: www.linkedin.com/in/ravi-h-singh-1508006 Chris Fernando: https://www.linkedin.com/in/chris-fernando Basil Yap: https://www.linkedin.com/in/basil-yap-461b1975 Check out Terry Ann Fernando, the designer of our No U Turn logo: https://www.linkedin.com/in/terry-ann-fernando-70b5b07

We preserve the flavor of summer with a batch of vibrant basil pesto // Jillian Moore of Mom’s Micro Garden shares the big impact of tiny greens // Shawna Perez of Sasquatch Family Farms brings pork, lamb, and a mission to nourish land, animals, and community // Deborah Tuggle, President of Bite Me Cookies, shares the bold spirit behind her sweet empire // We dive into Paella – with crispy socarrat and Pacific Northwest bounty // We steam things up with a look at when – and why – to use a bamboo steamer // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

In this week's episode, Dan and Mags are joined by Dr. Basil Arnould Price, an Assistant Professor of Queer and Medieval Literature, to discuss the history of transgenderism, gender identity, and queer acceptance in the Medieval period.------------------------------------------------Follow Basil on Bluesky:https://bsky.app/profile/basilaprice.bsky.socialAlso check out his EDU page:https://ucla.academia.edu/BasilPriceAnd contact him via email:basil.price@oneonta.eduFollow Margrethe on Instagram:https://www.instagram.com/arkeomagsFollow the Podcast on Instagram:https://www.instagram.com/nordicmythologypodcastIf you like what we do, and would like to be in the audience for live streams of new episodes to ask questions, please consider supporting us on Patreon: https://www.patreon.com/NordicMythologypodcastCheck out Dan's company, Horns of Odin, and the wide range of handmade items inspired by Nordic Mythology and the Viking Age. Visit: https://www.hornsofodin.com Hosted on Acast. See acast.com/privacy for more information.

Episode referenced during out discussiong: https://open.spotify.com/episode/758BH8CZMInZsYoWLeHQP6?si=oRI1aVaUQrKqMhWWFfZMbg

This week, we're taking you to London for one of the wildest burglaries in history — the Hatton Garden Heist. Over Easter weekend in 2015, millions in gold, diamonds, and cash vanished from a high-security vault in the heart of the UK's jewelry district. But the biggest twist? The masterminds weren't slick young criminals — they were men in their 60s and 70s, later nicknamed “The Bad Grandpas.” We'll walk you through how they planned it, how they pulled it off, and how their old-school habits and egos brought it all crashing down. Thank you to this week's sponsors! Whatever challenges you're facing, Grow Therapy is here to help. Sessions average about $21 with insurance and some pay as little as $0, depending on their plan. Visit GrowTherapy.com/MOMS today to get started.   See thicker, stronger, faster-growing hair with less shedding in just 3-6 months with Nutrafol. For a limited time, Nutrafol is offering our listeners $10 off your first month's subscription and free shipping when you go to Nutrafol.com and enter the promo code MOMS. Get 15% off plus free shipping on your first set of sheets at BollAndBranch.com/moms. Exclusions apply.   Check-out bonus episodes up on Spotify and Apple podcast now! Get new episodes a day early and ad free, plus chat episodes, at Patreon.com/momsandmysteriespodcast .    To advertise on the show, contact sales@advertisecast.com or visit https://www.advertisecast.com/MomsandMysteriesATrueCrimePodcast.    Listen and subscribe to Melissa's other podcast, Criminality!! It's the podcast for those who love reality TV, true crime, and want to hear all the juicy stories where the two genres intersect. Subscribe and listen here: www.pod.link/criminality    Check-out Moms and Mysteries to find links to our tiktok, youtube, twitter, instagram and more.  The Hatton Garden Heist Sources Hatton Garden raid 'largest in English history' - BBC News Nov 23, 2015 Hatton Garden: Who were the jewelery heist raiders? - BBC News March 15, 2019 The Infamous Hatton Garden Safe Deposit Heist - Tavex Bullion Hatton Garden Safe Deposit company goes into liquidation after £10m jewelery robbery, Sept 1, 2015  How the real Hatton Garden robbery played out | The Week London police did not respond to the alarm during the Hatton Garden jewel heist | Newstalk April 10, 2015 Hatton Garden ringleader Terry Perkins missed 4 appointments before death | Daily Mail Online March 18, 2019 How the real Hatton Garden robbery played out - Page 2 | The Week Hatton Garden theft: Full timeline of one of the biggest jewel raids in history Jan 14, 2016 Video appears to show London diamond-district heist gang Hatton Garden heist: Three men convicted over raid on London safe boxes Jan 14, 2016 Hatton Garden heist: Why did gem robbers only open 72 out of 999 security boxes in vault? April 11, 2015 ​​The Infamous Hatton Garden Safe Deposit Heist - Tavex Bullion Hatton Garden heist CCTV: Watch dramatic moment £60m gem raiders are caught on camera - The Mirror Hatton Garden jewelery heist: Final three guilty over £14m burglary - BBC News  Hatton Garden jewel heist trial begins | CNN November 23, 2015 Britain's Biggest Heist Case Is On Trial: NPR ,November 28, 2015 Hatton Garden raid 'was doomed to fail' - BBC News Hatton Garden heist: The target, the plan, the job, the gear and the investigation behind the biggest burglary in English legal history January 14, 2016 The Hatton Garden Heist (2015): The Elderly Gang's Audacious Raid on London's 2015 Heist at the museum: Hatton Garden vault (and hole in the wall) to be tourist attraction Final Hatton Garden raider Michael 'Basil' Seed jailed March 15, 2019 Ringleader of Hatton Garden jewel heist gang jailed for 10 years March 16, 2019 Holborn fire 'could have been deliberately started by burglars responsible for Hatton Garden jewel raid' | London Evening Standard April 9, 2015 Hatton Garden 'Master' Quit After Failed Attempt | UK News Nov 24, 2015 Hatton Garden heist: how much was stolen and where are they now? May 16, 2024 What happened to the Hatton Garden burglars? – Overview & Analysis |  Hatton Garden gang ringleaders ordered to pay £27.5m Jan 30, 2018 Hatton Garden robber ‘Basil' wins reduction in £6m confiscation order  Hatton Garden raid has 'ruined lives and livelihoods' - BBC News May 7, 2015 Heist investigation: London police didn't respond to burglar alarm | CNN Hatton Garden heist: Former Met chief calls police 'utterly incompetent' as CCTV emerges | The Independent April 12, 2015  

In this episode of Cooking Issues, Dave and the crew dive into wide-ranging conversations spanning fruit obsessions, culinary technique, and the realities of running restaurants. The show kicks off with upcoming travel plans to Cologne for a Jägermeister demo, followed by a spirited debate about melon varieties, including the Bonnie melon and the elusive true cantaloupe.Other topics include:Excitement (and confusion) around the new Spinal Tap sequel, with cucumber-related deep cuts.Basil and mint gelato experiments using a Ninja machine versus traditional blanching, and the tradeoffs between flavor brightness and oxidation.A lively roundtable on early warning signs for failing restaurants—menu overhauls, partner conflicts, front vs. back of house struggles, and the burnout of opening staff.Social media's role in modern food success stories, from French dip lines in NYC to the “must be nice” mentality in kitchens.Listener questions on dry-aging pork, carbonation system design, calcium treatments for vegetables, and substitutes for elusive yuzu juice. Hosted on Acast. See acast.com/privacy for more information.

It's one thing to do research and re-search all the things that others have documented over the years. Then there are some who uncover untold stories that have been buried for centuries. Aaron and Melissa from Truthstream Media are clearly the latter, especially with what they've uncovered for their next full length documentary, LIMINALITY: Truthstream Media's Lost History Film! Due out on July 4, 2026 (250th birthday of America), the description of the film is best described on their support page: "part esoteric history surrounding the revolution and part anthropological-examination of the form and function of ritualistic symbolism in the roots of society and its capacity for change and transformation. The space between death and rebirth. The alchemical division of an empire. The preservation and perpetuation of a long-fought and hard-won system of a ideas." Basil and Gonz are joined by Mel and Aaron once again to discuss the upcoming film and other current events that seem to imply the destruction of the Constitution of the United States right before our eyes. LINKSSUPPORT TRUTHSTREAM MEDIA's NEXT FILM LIMINALITY SET FOR JULY 2026! WATCH THE TRAILER FOR LIMINALITY

It's one thing to do research and re-search all the things that others have documented over the years. Then there are some who uncover untold stories that have been buried for centuries. Aaron and Melissa from Truthstream Media are clearly the latter, especially with what they've uncovered for their next full length documentary, LIMINALITY: Truthstream Media's Lost History Film! Due out on July 4, 2026 (250th birthday of America), the description of the film is best described on their support page: "part esoteric history surrounding the revolution and part anthropological-examination of the form and function of ritualistic symbolism in the roots of society and its capacity for change and transformation. The space between death and rebirth. The alchemical division of an empire. The preservation and perpetuation of a long-fought and hard-won system of a ideas." Basil and Gonz are joined by Mel and Aaron once again to discuss the upcoming film and other current events that seem to imply the destruction of the Constitution of the United States right before our eyes. LINKS SUPPORT TRUTHSTREAM MEDIA's NEXT FILM LIMINALITY SET FOR JULY 2026! WATCH THE TRAILER FOR LIMINALITY

The Dark Ages: Rome has fallen, the Church won't shut the fuck up, there's a killer plague for every season, and everyone else is dying of BOREDOM.Right? WRONG.Western Europe may have been a shitshow for much of what we ridiculously call the "Dark Ages," but the rest of the world had its act together.Specifically: Baghdad around the 800s AD. At the height of the Golden Age of Islam. They had libraries, they had mathematics, and...they had lesbian sex scientists.This week we're taking a tantalizing dip into the Golden Age of Islam to uncover a treasure trove archive of lesbionic women from medieval Arabia.Muslim philosophers and physicians had actual words for lesbians (or lesbian-like women), entire books about famous lesbian couples, and specific manuals that explained how to vigorously rub one out with your beloved.From labia gas to celery-and-rocket shakes, the science was...shaky, at best. But the spirit of inquiry was strong, and the genuine respect for lesbian love profound.Tune in to explore:Why doctors thought the only sensible treatment for lesbianism was – get this! – lesbian sexA 13th-century Kama Sutra-style manual that coined the “saffron massage” (and came with a guide to lesbian sound effects)The interfaith power couple Hind Bint al-Nu'man and al-Zarqāʾ, whose legendary love story inspired queer and heterosexual writers for centuries to comeThe lost books of lesbian couples with names like Basil and Clove and Justice and Happiness (welcome, ladies, to the queer Muslim SPICE RACK)How medieval lesbian communities were rumoured to hold meetings and sex ed classes, because like all good homosexuals, they got organized.

Episode 83, welcome or welcome back to the podcastttt. Let's dive in, sha'll we! This is a jamp packed episode today, join me as I lounge on my balcony, sun-bathing and hanging with Basil, my dog, as we dive into the business basics. I share the core TWO things you need to be focusing on, to grow your NWM business. I also share what it means to me to 10X my business and enter the focus "vortex", I hope you find immense value from this! Please share on IG and tage me @itsamygriffith or @coachingcallpodcast. Cheers and enjoy!

Drs. Zubair Ansari and Basil Williams join for a candid discussion regarding the state of the ophthalmology residency match, including a discussion of dropping match percentages and the introduction of preference signaling.

Constantine and Helen. Basil and Gregory. Milan and Constantinople. Jerome and Augustine. Monumental people, places, and events came together in the fourth century to form the great Christian faith and civilization that have shaped our world. Scott and Kevin provide a brief tour of this epic period.

Chuck and Roxy are back and open the show with some updates on La Cheeserie Night and not your average softball segment. Next it's time to "Meet the Littles" as our hosts welcome Bashon Mann (Bash) to the podcast. (19:00) A native of Wappinger Falls, New York, Bash is a Lieutenant Commander in the United States Navy. He attended college at the University of Virginia before leaving school and joining the Navy in 1996. He returned to school in 1999, enrolling at the University of Memphis where he earned a Bachelor's degree in Journalism. After graduation from Officer Candidate School in Pensacola, Fla, his naval career saw him take part in several major Humanitarian Aid & Disaster Relief efforts across the globe serving aboard Navy hospital ships in response to the Asian tsunami, Hurricane Katrina, and the Haitian earthquake. Mann would also go on to serve in the war in Afghanistan in 2011. Mann is currently stationed in Washington D.C., where he lives along with his daughters, Basil and Sabine.BOOK: "Daddy's Love Notes" www.daddyslovenotes.com https://www.amazon.com/Daddys-Love-Notes-light-torch/dp/0692549099?SubscriptionId=0ENGV10E9K9QDNSJ5C82&tag=&linkCode=xm2&camp=2025&creative=165953&creativeASIN=0692549099Then our hosts close out the show with this weeks Friday Five by Brian Becher (Episode 83) and your emails. SONG: "Less Blue" by Emily Danger IG: @emilydanger JINGLE: In The Village (In The Navy) A parody of a song by The Village People.Recorded by robert berg in Pittsburgh, PARecorded: 03/21/2018  Released: 03/21/2018  First aired: 03/28/2018Podcast Website - www.loyallittlespod.com  Patreon: www.patreon.com/c/loyallittlespod/membershipPodcast Email - WTFCPODNET@GMAIL.COMTwitter:@loyallittlespod Instagram: @theloyallittlespodcastPODCAST LOGO DESIGN by Eric Londergan www.redbubble.com Search: ericlondergan or copy and paste this link! https://www.redbubble.com/people/ericlondergan/shop