Podcasts about Basil

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 ›

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

Anyway. This episode, Chris (@gokuffy) and Basil (@itsbasiltime.com) join me to talk about Mix season two! It's a sequel to Mix season one. Join the unofficial Taiiku Podcast discord, the OSMCast discord. Used with permission. Listen Show notes: We just talk about Mix season 2. No other show notes. Next time is Catch Me at the Ballpark

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!

Immerse yourself in captivating science fiction short stories, delivered daily! Explore futuristic worlds, time travel, alien encounters, and mind-bending adventures. Perfect for sci-fi lovers looking for a quick and engaging listen each day.

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.

The OSMtable! returns with a new TTRPG discussion. Dylan, Basil, and Tobias are once again joined by Niko (con co-chair of the Middle Tennessee Anime Convention) to talk about safety tools, session zero, and other elements of the social contract. As people with familiarity with these approaches, how do they play out in different contexts?OSMnotesResources:X-Card: https://docs.google.com/document/d/1SB0jsx34bWHZWbnNIVVuMjhDkrdFGo1_hSC2BWPlI3A/mobilebasicLines & Veils: https://rpg.stackexchange.com/questions/30906/what-do-the-terms-lines-and-veils-meanTTRPG Safety Toolkit: https://ttrpgsafetytoolkit.com/Monte Cook Games Consent In Gaming Checklist: https://www.montecookgames.com/store/product/consent-in-gaming/Deck of Player Safety: https://www.deckofplayersafety.com/Hosts:Basil on BlueSky: https://bsky.app/profile/itsbasiltime.comTobias on BlueSky: https://bsky.app/profile/rtobias.bsky.socialCarbuncle Chronicle will be paneling at GATEway FATE: https://gatewayfate.carrd.co/Niko's Linktree: https://nicholasqualls.com/CultureSmash: https://www.youtube.com/@CulturesmashTv/streamsDylan's links: https://links.dylanwolf.com/We also have YouTube Channels now! 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.

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

In the 300s, "the whole world groaned and was astonished to find itself Arian", as St Jerome put it. And the brilliant and courageous Athanasius replied, "Is the world against Athanasius? Then Athansius is against the world." Athanasius contra mundum! It's a remarkable story... the secular ruler of the world convening the Church's bishops... a charismatic and influential bad guy rousing half of the Church to his side... indomitable heroes like Athanasius, Basil, Gregory of Nazianzus, John Chrysostom, and others defending the Faith at all costs... St Nicholas punching Arias in the face... This year marks the 1700th anniversary of the Council of Nicea, and Bishop Caggiano dives deeply into the Council on Let Me Be Frank - the history, the theology, the lasting impact on our Faith... I really enjoyed this conversation, and I'm sure you will too! Interestingly, I once read that the phrase "not one iota of difference" comes from the Arian heresy and the Nicene Creed... the Greek letter "i" (iota) is the difference between homoousios (consubstantial) and homoiousios (similar substance)... Email List www.veritascatholic.com Other Veritas Shows The Tangent: https://thetangent.podbean.com/ The Frontline With Joe & Joe: https://thefrontlinewithjoeandjoe.podbean.com/ Restless Catholic Young Adults: https://restlesscatholicmedia.podbean.com Daily Gospel Reflections: https://dailycatholicreflection.podbean.com/ Socials Instagram: https://www.instagram.com/veritascatholic/ FB: https://www.facebook.com/veritascatholic  

Send Kevin a Text MessageIn this episode of Don't Kill the Messenger, host Kevin Goetz sits down with Thunder Road Films founder Basil Iwanyk, the producer behind some of the most engaging films of the last two decades. From The Town and Sicario to the game-changing John Wick franchise, Basil's films have redefined modern action cinema while earning over $2 billion worldwide. He shares how his New Jersey roots, immigrant family values, and tireless work ethic shaped his approach to filmmaking.Jersey Roots and the Chip on His Shoulder (02:18) Basil reveals how growing up in Teaneck, New Jersey as a first-generation American gave him the work ethic that drives his career.Breaking Into Hollywood (06:33) Basil shares his unconventional path into the mailroom and promotion to Warner Bros executive.Warner Bros Years and Learning the Business (13:11) Basil discusses his six-year stint as a creative executive, working on films like Ocean's Eleven, Training Day, and the infamous Wild Wild West. He credits mentors like Courtenay Valenti and Lorenzo di Bonaventura for shaping his career.The Move to Producing (18:04) Basil shares his reasons for leaving Warner Brothers for the uncertainty of producing, first at Intermedia, where he learned international financing, then founding Thunder Road Films.Budgeting Disasters and Hard Lessons (23:10) Basil opens up about expensive mistakes like Seventh Son and Gods of Egypt, explaining how projects can spiral from modest concepts into bloated productions.The John Wick Phenomenon (33:36) The story of how a $15,000 script about a 75-year-old man became Keanu Reeves' career-defining franchise.Audience Testing The Town and Sicario (41:51) Kevin and Basil share how The Town found its stride by focusing on its core audience and owning its identity as a gangster tale, and how Sicario proved that a film's most shocking moment can become an audience favorite.Moving Back Home and Thunder Road Books (48:37) Basil's decision to leave LA for Spring Lake, New Jersey, and open an independent bookstore as a way to give back to his community and inspire the next generation.Basil demonstrates how authentic storytelling, a relentless work ethic, and staying true to your vision can create lasting cinema.If you enjoyed this episode, please leave us a review and share. We look forward to bringing you more behind-the-scenes revelations next time on Don't Kill the Messenger.Host: Kevin GoetzGuest: Basil IwanykProducer: Kari CampanoWriters: Kevin Goetz, Darlene Hayman, Nick Nunez, and Kari CampanoAudio Engineer: Gary Forbes (DG Entertainment)For more information about Basil Iwanyk:Wikipedia: https://en.wikipedia.org/wiki/Basil_IwanykIMDB: https://www.imdb.com/name/nm0412588/Thunder Road Films: https://en.wikipedia.org/wiki/Thunder_Road_FilmsFor more information about Kevin Goetz:Website: www.KevinGoetz360.comAudienceology Book: https://www.simonandschuster.com/books/Audience-ology/Kevin-Goetz/9781982186678How to Score in Hollywood: https://www.amazon.com/How-Score-Hollywood-Secrets-Business/dp/198218986X/Facebook, X, Instagram, TikTok, YouTube, Substack: @Kev

Join us on the latest Whisper in the Wings as we welcome on the playwright/producer Heather Jeanne Violanti and the director Jennifer Sandella to talk about their fabulous new work, A Pot of Basil, or Thank You For Being a Friend. This was such a fantastic show and such a relatable piece as well. So make sure you tune in and turn out for this great new work!A Pot of Basil, or Thank You For Being A FriendAugust 23rd-31st@ The RatTickets and more information are available at theratnyc.com And be sure to follow our guests to stay up to date on all their upcoming projects and productions: theratnyc.com@apostofbasilplay

Patrick wants to be taken higher as he goes to see Creed tonight. Blazers have a new buyer.... what does it all mean, Basil? What about a new arena?

Basil Watson reveals the inspiration behind his sculpture of escaped slave and South Carolina lawmaker Robert Smalls, which will become the first statue of a Black individual in the State House.Become a supporter of this podcast: https://www.spreaker.com/podcast/tavis-smiley--6286410/support.

Megan chats with Ryan Sparzak and Becca Mills about why in-person retreats offer food bloggers a unique blend of connection, creativity, and clarity you just can't find online. Becca Mills is the recipe developer, writer, and photographer behind Fork in the Kitchen, a food blog dedicated to approachable, flavor-forward vegetarian recipes. She's passionate about making meatless meals feel effortless and exciting for home cooks of all skill levels. With a background in education and a love for sharing the “why” behind the recipe, Becca empowers her audience to cook with confidence, without relying on hard-to-find ingredients or meat substitutes. Outside the kitchen, she's usually sipping a homemade latte, playing with her dog Basil, or soaking up the sun on her paddleboard. Ryan Sparzak is the creative force behind Cookery Amendola, where he works alongside his mother to craft memorable dining experiences tailored to each guest. Inspired by his parents—his mother's heart in the kitchen and his father's love for gathering. Ryan grew up appreciating the magic that happens around the table. His passion for elevated culinary experiences was sparked during his first unforgettable meal at Barbara Lynch's No. 9 Park, where he discovered the power of storytelling through food. Today, Ryan brings that inspiration to life, using local, seasonal ingredients to create dishes that honor tradition while offering something deeply personal. At Cookery Amendola, each plate is a story, celebrating flavor, connection, and the joy of sharing a meal. What makes the Eat Blog Talk retreats so unforgettable? Becca and Ryan share behind-the-scenes insights from past events and delves into why showing up in person can completely transform your blogging business. Whether you're thinking about attending or just curious about what really happens at these retreats, you'll love the mix of fun, flavor, and inspiration. Key points discussed include: - The power of in-person connection: Discover why attending a retreat is a totally different experience than an online mastermind. - Food that fuels creativity: Ryan's personalized menus elevate every retreat - think seasonal, sensory, and yes, even gluten-free Detroit-style pizza. - Magic in the margins: From late-night snacks to conga lines and spontaneous ice cream runs, the unscripted moments often become the most meaningful. - A space to reset and refocus: Learn how the fall retreat offers a much-needed pause from overwhelm and a way to recalibrate your business with clarity. - Behind the chef's process: Hear how Ryan crafts every meal around attendee tastes and how his mom helps pull it all off behind the scenes. - Comfort is the vibe: Think Victorian mansions, pajamas-all-day masterminding, and Trader Joe's candy at your fingertips. - Why collaboration trumps competition: Retreats attract all levels of experience, but everyone leaves feeling like part of the same creative tribe. - What consistent action really means: Ryan shares the one takeaway he keeps hearing, and applying, in his own entrepreneurial journey. If You Loved This Episode… You'll love Episode 307: Transform Your Business Through In-Person Blogging Retreats with Melissa Erdelac Connect with Becca Website | Instagram Connect with Ryan Instagram

In this episode, Payton unravels a disturbing series of domestic abuse cases, each connected to a single man whose violence would ultimately escalate into a deadly rampage. Links: Patreon: https://www.patreon.com/murderwithmyhusband NEW MERCH LINK: https://mwmhshop.com Discount Codes: https://mailchi.mp/c6f48670aeac/oh-no-media-discount-codes Twitch: twitch.tv/throatypie Instagram: https://www.instagram.com/intothedarkpod/ Discount Codes: https://mailchi.mp/c6f48670aeac/oh-no-media-discount-codes Watch on Youtube: https://www.youtube.com/channel/UCUbh-B5Or9CT8Hutw1wfYqQ Listen on Apple: https://podcasts.apple.com/us/podcast/into-the-dark/id1662304327 Listen on spotify: https://open.spotify.com/show/36SDVKB2MEWpFGVs9kRgQ7 Case Sources: CTV News - https://www.ctvnews.ca/ottawa/article/man-who-killed-3-women-in-the-ottawa-valley-in-2015-dies-in-prison/ CBC News - https://www.cbc.ca/news/canada/ottawa/basil-borutski-murder-death-prison-1.7160844 https://www.cbc.ca/news/canada/ottawa/a-murderer-of-3-women-dies-in-prison-is-that-justice-not-for-some-1.7161226 https://www.cbc.ca/news/canada/ottawa/wilno-triple-homicide-1.3239821 https://www.cbc.ca/news/canada/ottawa/basil-borutski-makes-brief-court-appearance-case-put-over-to-november-1.3258209 Toronto Star - https://www.thestar.com/news/canada/suspect-in-ottawa-valley-homicides-was-known-to-women-s-shelters/article_81ac17a7-497d-5dec-b2d4-fcd80f330c04.html Sanctuary for Families - https://sanctuaryforfamilies.org/femicide-epidemic/ Ottowa Citizen - https://ottawacitizen.com/news/basil-borutski-who-killed-three-women-in-ottawa-valley-dies-in-prison https://ottawacitizen.com/news/local-news/victim-couldnt-get-information-about-where-abuser-was-moving-after-release-from-jail-inquest-told https://ottawacitizen.com/news/local-news/warmerdam-family-speaks-about-nathalie https://ottawacitizen.com/news/local-news/a-closer-look-at-wilno-triple-homicide-suspect-basil-borutski https://ottawacitizen.com/news/local-news/slain-women-remembered-by-friends https://ottawacitizen.com/news/local-news/profile-of-carol-culleton Inside Ottowa Valley - https://www.insideottawavalley.com/news/apparent-natural-causes-basil-borutski-who-murdered-3-women-in-the-ottawa-valley-in-2015/article_2fe2d06a-b261-5506-bd79-d612aae82aa0.html Pembroke Observer - https://www.pembrokeobserver.com/news/local-news/basil-borutski-guilty-of-murdering-three-women-in-renfrew-county-in-2015-dies-in-prison Ottowa Sun - https://ottawasun.com/2015/09/23/accused-killer-had-faced-charges-of-making-threats Learn more about your ad choices. Visit podcastchoices.com/adchoices