Podcasts about Big Bend

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

Your next chance to WIN is tomorrow at 7:20am!

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When you think of hiking in the U.S., Texas might not be the first place that comes to mind — but maybe it should. In this episode of the 10Adventures Podcast, Richard is joined by E. Dan Klepper, a Texas native, acclaimed artist, writer, and outdoor adventurer. Klepper is the author of the newly released second edition of 100 Classic Hikes in Texas, and he shares why Texas offers some of the most diverse, rewarding, and surprising hiking in America. From the desert canyons of Big Bend to hidden Hill Country trails, Klepper explains what makes Texas hiking unique, what dangers and challenges hikers should be prepared for, and which hikes best capture the soul of the state. Along the way, he reflects on his father's legacy as a longtime outdoor editor, the role of serendipity in his career, and his passion for connecting people with the landscapes of Texas.  

Chris talks with Dr. Maureen Frank and Dr. Alex Chavez of Sul Ross State University about seasonal migration patterns and what they mean for the birds that you are likely to see as summer turns to fall in the Big Bend.What is the best online bird resource for beginners and experts alike?What birds like to hang out with prairie dogs?What hawk pretends to be a turkey vulture?Maureen and Alex answer these burning questions and more!

Cannabis-friendly restaurants. Ozempic menus. Dirty sodas and focaccia sandwiches. These are just a few of the trends George and Cheryl picked up on in St. Louis Magazine’s annual A-List, a celebration of the best of all that the region has to offer. Using this year’s A-List as a jumping off point, the co-hosts shine a light on what they anticipate will come to define eating and drinking in St. Louis in the coming year. Tune in for their insights and see what’s in store for the area’s food scene. This episode is sponsored by St. Louis Symphony Orchestra. The new season kicks off its first Young Friends Night with Harry Potter and the Sorcerer’s Stone in Concert. Friday, October 3 at Powell Hall. Get tickets. New to podcasts? Follow these instructions to start listening to our shows, and hear what you’ve been missing! Have an idea for a future Arch Eats episode? Send your thoughts or feedback by emailing podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: Made. By Lia, 610 Rue St. Francois, Florissant, 314-551-2383.dohmo, 9538 Olive, Olivette, 314-222-3518.Vampire Penguin, 12 S. Euclid, CWE, 706-294-5600.Twisted Rolls Chimney Cakes, 14640 Manchester, Ballwin, 636-386-5025.Melt ‘n’ Dip, 11575 Manchester, Ballwin, 636-220-1168.Café Ganadara, 6413 Hampton, Saint Louis Hills. 314-802-7044.Spoonful Dessert Cafe, 12943 Olive, Creve Coeur, 314-485-1757.The Moniker, 1000 Washington, Downtown, 314-932-5602.Aperi, 4317 Manchester, The Grove, 314-405-8333.Big Chief Roadhouse, 17352 Manchester, Wildwood, 636-458-3200.Off Elm, 8709 Big Bend, Webster Groves, 314-502-9272.Dirty Pop, Mobile pop-upCrispy Sips, Mobile pop-upSodie, Mobile pop-up, 573-450-7162.Pop n Sons, Mobile pop-upChicken n Pickle, 1500 S. Main, St. Charles, 636-229-9700.Puttshack – St. Louis, 3730 Foundry Way, Midtown; 314-887-7888.Topgolf – St. Louis (Chesterfield & Midtown), Multiple locationsFive Iron Golf, 8015 Forsyth, Clayton, 314-608-9089.Flight Club, 7710 Forsyth, Clayton, 314-887-7020.The Hub at the District, 17057 N. Outer 40, Chesterfield, 636-812-0580.Cottle Village Farmstead + Distillery, 6470 State Rte N, Cottleville, 636-268-2123.Katie’s (Crestwood location), 9635 Watson, Crestwood (opens late fall 2025)The Mexican STL, 9615 Watson, Crestwood, 314-525-5025. (opens September 2025)4 Hands + Peacemaker – Kirkwood, 150 W. Argonne, Kirkwood, 314-287-6688.Noto/Bormio, 5105 Westwood, St. Peters, 636-317-1743.Cibo, 7489 Delmar, U CityMarconi Mercato, 2030 Marconi, The Hill, 314-380-9003.Neon Greens, 4176 Manchester, The Grove, 314-899-0400.Expat BBQ, 3730 Foundry Way, Midtown, 314-924-9728.Union Loafers, 1629 Tower Grove, Botanical Heights, 314-833-6111.Sakatanoya Revolving Sushi Bar & Ramen Bar, 6683 Delmar. U City.Big Mouth Sandwich Co. (inside Perennial Artisan Ales and The Mack), Multiple locationsGarden Variety Deli, 3131 Morganford, Tower Grove South, no phoneEuphoria Kitchen + Kocktails, 5916 Delmar, East Loop, 314-256-1045. You may also enjoy these SLM articles: St. Louis Magazine’s A-List Awards 2025 Editors’ Favorites: Food, Drink & Nightlife Readers’ Choice: Food & Drink See omnystudio.com/listener for privacy information.

Chris talks with Cyndi Perdue, founder of the Big Bend Bluegrass Association, and bandleader Edgar Loudermilk about the 2025 Big Bend Bluegrass Festival, coming to Alpine October 3 and 4!

Talethia Edwards is shaping the future of neighborhoods throughout Florida's Big Bend region. As executive director of Good News Outreach, she works to connect residents with critical resources that help communities flourish.  In this episode, Talethia talks with SMPR President Heidi Otway about her path from Miami to the state capital, and why she believes investing and advocating for people is the foundation for real, lasting change.  

It’s peak produce season in St. Louis, and George and Cheryl have been busy scouring the area’s farmers markets for the perfect tomatoes, peaches, and sweet corn. Along the way, they’ve come across some hidden gems that make these markets some of the spots to enjoy the region’s culinary bounty—and they’re letting you in on the secret. From a must-visit new pastry stand at Tower Grove to one of the best condiments in the bi-state area at Lake St. Louis, this episode will give you your ultimate farmers market shopping guide to make this your most delicious summer ever. This episode is sponsored by Cardinals Nation. Make your game day unforgettable at Cardinals Nation Restaurant & Bar—just steps from Busch Stadium! Book your table. New to podcasts? Follow these instructions to start listening to our shows, and hear what you’ve been missing! Have an idea for a future Arch Eats episode? Send your thoughts or feedback by emailing podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: Balkan Treat Box, 8103 Big Bend, Webster Groves, 314-733-5700Madrina, 101 W Lockwood, Webster Groves, 314-963-1976White Castle, multiple locations & phone numbers.Kirkwood Farmers’ Market, 150 E Argonne, Downtown Kirkwood, 314-984-9496Stonie’s Sausage Shop, 1507 Edgemont, Perryville, 573-547-2540Buttonwood Farms Odelehr Farm Baked Goods, 7127 Illinois River, Brussels IL, 618-883-2265Tropical Moose, located in Kirkwood Farmers Market & Kirkwood Park, Kirkwood, 314-570-6517Ferguson Farmers’ Market, 501 S Florissant, Ferguson, 314-521-4661MO Flourishing Fungi, 160 Saint Benedict, Florissant, 314-626-4189Bluefield Kitchen, pickup location varies, North County, 314-606-4331Hotplate, online food business platform.Market Wagon, online farmers market.Earthdance Organic Farm, 233 S Dade, Ferguson, 314-521-1006Lake St. Louis Farmers’ Market, 20 Meadows Circle, Lake St. Louis, 636-352-6716Luna Maki, 636-344-0498Capulí Cakery, no storefront address, 314-546-0847Wildwood Farmers’ Market, 221 Plaza, Wildwood, 636-458-0440NHB Knifeworks, no address or phone.Angel’s Fruits, no storefront address, 314-624-9199Boulevard Farmers’ Market, 1 Blvd Saint Louis, Richmond Heights, no phone.Tower Grove Farmers’ Market, 4257 Northeast, Tower Grove, no phone.Klondike Bison, 2207 Lynch, 314-773-6779Skáld Bakery, found at Tower Grove Farmers’ Market (4257 Northeast), no phone.Comet Bakery, 640 W Woodbine, Kirkwood, no phone.Estella’s Frescas, found at Tower Grove Farmers’ Market (4257 Northeast), no phone.Fourth City Barbecue, looking for a new home, can be found at Tower Grove Farmers’ Market (4257 Northeast), 314-669-6505Wheelhouse Fish Co., found at Tower Grove Farmers’ Market (4257 Northeast), no phone.Dang Good Produce, 15795 State Hwy W, Bourbon, 573-732-3276Food with Yoo, found at Tower Grove Farmers’ Market (4257 Northeast), no phone.Farm Spirit, 2710 Locust (inside Bluejay Brewing Co.), no phone.Ivan’s Fig Farm, found at Tower Grove Farmers’ Market (4257 Northeast), no phone.Grand Army Farm, found at Tower Grove Farmers’ Market (4257 Northeast), 314-302-7454Urban Buds, 4736 Tennessee, Dutchtown, 314-399-8377Iron Hill Farm, 3253 Iron Hill, Union, no phone.Tower Grove Farmers’ Market, 20 year anniversary, August 30, 4257 Northeast, 8 a.m. to 3 p.m. You may also enjoy these articles from SLM:More episodes of Arch EatsEssential summer dishes in St. LouisGuide to farmers’ markets in St. LouisSee omnystudio.com/listener for privacy information.

Join the Jeep Talk Show as we dive into an epic interview with JP, a passionate off-road enthusiast who's conquered trails from Texas to Moab and the legendary Rubicon Trail. Starting with a 2013 Toyota 4Runner, JP upgraded to a beastly 2025 Jeep Wrangler Rubicon X, sharing tips on Jeep builds, why he switched from Toyota, and essential mods for serious wheeling. As a leader in Texas 4WD clubs and contributor to TrailsOffRoad.com, JP reveals how he mapped Big Bend Ranch State Park trails—complete with drone footage, brush clearing, and off-road challenges that tested his rigs to the limit. But that's not all! In 2023, JP founded Texan Heartland (texanheartland.com), a handcrafted hot sauce and spicy jam company that exploded onto the scene in August 2024. With 16 international awards, shipments to 43 states (and photos from all 7 continents!), and retail partnerships like Urban Egg Restaurants, Texan Heartland is redefining flavor. Discover his top sellers like Lone Star Reserve hot sauce (perfect for steaks and eggs) and cinnamon raspberry habanero jam (ideal for charcuterie or glazing meats). We chat about everything from ham radio vs. satellite comms for trail safety, building Jeeps for purpose (daily driver vs. hardcore crawler), to starting a food business from scratch—no cooking background required! Whether you're into Jeep Wrangler mods, off-roading in Big Bend or Moab, Toyota 4Runner comparisons, or spicy gourmet products, this episode has it all. Shop Texan Heartland's award-winning hot sauces and jams at https://texanheartland.com (free shipping on orders over $47.50!). Use code JEEPTALK for exclusive listener perks? Check the site for details. Timestamps: - 0:00 Intro & JP's Off-Road Journey - 5:30 Switching from Toyota 4Runner to Jeep Wrangler - 12:45 Mapping Big Bend Trails for TrailsOffRoad.com - 20:15 Ham Radio & Satellite Comms on the Trail - 28:00 Founding Texan Heartland Hot Sauce Company - 35:40 Top Hot Sauces, Spicy Jams & Award Wins - 42:50 Jeep Build Tips & Future Plans If you're a Jeep newbie or hardcore wheeler, hit LIKE if this inspired your next build or sauce purchase! SUBSCRIBE for more Jeep interviews, trail guides, and off-road tips. Comment below: What's your favorite hot sauce heat level? #JeepWrangler #OffRoading #HotSauce #TexanHeartland #RubiconTrail #Moab #BigBend #JeepBuilds #TrailMapping #SpicyJams Rev up your engines, Jeep lovers— the Jeep Talk Show is here to take you on a wild ride! For 15 years, we've been the ultimate pit stop for Jeep enthusiasts, delivering off-road thrills, insider tips, and a whole lotta Jeep passion. With a powerhouse crew of hosts and team members, we're dropping five action-packed episodes every week to fuel your Jeep obsession! Buckle up for our fan-favorite Chic Chat, a women-centric, women hosted episode that's all about empowering female Jeepers. It's the perfect space for women to dive into the world of Jeeps and off-roading, hosted by fearless ladies who live for the trail. But that's just the start—we've got over 1,200 episodes waiting to rev up your day, whether you're tearing down the highway, mowing the lawn, or pumping iron at the gym. Watch us on video or listen audio-only—your call, your adventure! Join the Jeep Talk Show family and become part of the ultimate Jeep community! Jump into our Discord chat at jeeptalkshow.com/discord, support us on Patreon for ad-free episodes at www.patreon.com/jeeptalkshow, or catch our live Round Table every Tuesday at 7:30 PM CT via Zoom (https://jeeptalkshow.com/roundtable, password: jeep). Stay in the loop with our newsletter at https://jeeptalkshow.com/newsletter and follow the action on Instagram @jeeptalkshow (instagram.com/jeeptalkshow). Head to https://jeeptalkshow.com to explore our world of Jeep madness, subscribe, and let us make your day a little more rugged and a lot more fun. Ready to roll with us? Let's hit the trails together!#JeepTalkShow #JeepLife #OffRoad

Chris talks with Karina Canteñs, Museum of the Big Bend's Curator of Temporary Exhibits and Events, and Tim Oliver, Premier Artist for the 39th Annual Trappings of Texas exhibit and sale of contemporary western art and cowboy gear.The Trappings of Texas Opening Weekend will be held September 18-20, 2025.Event sponsorships are available now, and online ticket sales will start soon. Visit the Museum's website for details.

Topics: Skims for Men, DIY Wainscoting, Flirty Lifeguard, Texas Vacation, Duped by Fixer Upper, Waco, The Silos, Joanna Gaines, Austin, Barton Springs, Big Bend, Forth Worth Rodeo and Shopping, Air BnB, USA's Space Program?! (NASA, Artemis), Cowgirl Aesthetic,  Destin Spring Break

With summertime heat and humidity reaching unbearable levels, Arch Eats hosts George Mahe and Cheryl Baehr are looking for any way they can find to cool off. There are the usual suspects—the classic frozen treats like custard, snow cones, and slushies—but in this episode, they’re covering the under-the-radar, unexpected desserts that have been in their rotation this season. From fish-shaped waffles stuffed with black sesame brittle ice cream to Korean shaved ice and ice cream nachos, they’ll take you on a frosty tour of the area’s most unique dessert spots that is guaranteed to cool you off and pique your culinary curiosity. This episode of Arch Eats is sponsored by Anheuser-Busch Brewery Tours & Experiences and supported by Proper Brands. Anheuser-Busch invites guests to its next food and beverage pairing dinner at the Budweiser Biergarten on July 17. The evening features a four-course meal complimented with four carefully selected beverages. Reserve your seat. New to podcasts? Follow these instructions to start listening to our shows, and hear what you’ve been missing! Have an idea for a future Arch Eats episode? Send your thoughts or feedback by emailing podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: St. Louis Rotisserie, 12414 Olive, Creve Coeur, 314-576-5656. Straub’s, Multiple locations. Citizen Kane’s Marketplace, 127 W. Clinton, Kirkwood, 314 394-1093. dohmo, 9538 Olive, Olivette, 314-222-3518. Joyful House, 3900 S. Grand, Dutchtown, 314-696-8255. Café Ganadara, 6413 Hampton, Saint Louis Hills. 314-802-7044. Spoonful Dessert Cafe, 12943 Olive, Creve Coeur, 314-485-1757. Vampire Penguin, 12 S. Euclid, CWE, 706-294-5600. Twisted Rolls Chimney Cakes, 14640 Manchester, Ballwin, 636-386-5025. Snow Factory, Multiple locations. Rollup Ice Cream & Eatery, 4551-B Telegraph, Oakville, 314-200-8293. JARS by Fabio Viviani, 8853 Ladue, Ladue, 314-202-8736. Sando Shack, 7376 Manchester, Maplewood, 314-932-7046. Sugarwitch, 7726 Virginia, Carondelet, 573-234-0042. Serendipity Homemade Ice Cream, 4400 Manchester, The Grove, 314-833-3800. Silvie Dee’s, 8721 Big Bend, Webster Groves, 314-918-5472. Poptimism, 3730 Foundry Way, Midtown, no phone. La Vallesana, 2801 Cherokee, Benton Park, 314-776-4223. You may also enjoy these SLM articles: More episode of Arch Eats Top spots for snow cones in St. Louis Where to find the best ice cream, frozen custard, snow cones, and more in St. Louis Where to bring home the top St. Louis ice cream, frozen custard, gelato, and more Ask George: What’s your favorite indulgence from a local ice cream or custard shop? See omnystudio.com/listener for privacy information.

Special In Wheel Time replay-  Buckle up for a high-octane journey through Texas' most thrilling road race and cutting-edge automotive innovations. We're kicking things into high gear with Rhonda Palmer from the Big Bend Open Road Race, giving us an insider's look at what makes this 59-mile stretch between Fort Stockton and Sanderson the ultimate driving challenge. With 59 curves and 59 elevation changes, participants push their cars to technical speeds of 160+ mph while racing against the clock rather than each other.Rhonda shares personal racing stories that capture the essence of the event - from strategic passing maneuvers to the friendly smack talk between drivers. What makes this conversation particularly refreshing is Rhonda's perspective as one of the few female drivers participating, and her passionate encouragement for more women to experience the thrill of high-performance driving. The detailed breakdown of safety protocols, class structures, and community impact reveals why this event has thrived for 15 years.The automotive journey continues as we explore the current state of hydrogen fuel cell technology. Despite significant development investment, these vehicles remain primarily confined to California with just 17,000 on American roads. We examine why battery electric vehicles have gained wider adoption and what challenges hydrogen technology faces, from infrastructure limitations to practical refueling issues.Rounding out our automotive showcase is a comprehensive review of the 2025 Kia Carnival Hybrid SX Prestige. This "un-minivan" delivers family-friendly versatility with upscale touches like dual sunroofs, heated and ventilated seats, and innovative features including an interior camera system for monitoring rear passengers. With impressive hybrid efficiency and competitive pricing against rivals like the Toyota Sienna and Honda Odyssey, it represents the evolution of practical family transportation.Whether you're drawn to the adrenaline rush of open road racing or seeking the perfect family vehicle, this episode delivers insights that will fuel your automotive passion. Subscribe now and join our community of car entBe sure to subscribe for more In Wheel Time Car Talk!The Lupe' Tortilla RestaurantsLupe Tortilla in Katy, Texas Gulf Coast Auto ShieldPaint protection, tint, and more!Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.---- ----- Want more In Wheel Time car talk any time? In Wheel Time is now available on Audacy! Just go to Audacy.com/InWheelTime where ever you are.----- -----Be sure to subscribe on your favorite podcast provider for the next episode of In Wheel Time Podcast and check out our live multiplatform broadcast every Saturday, 10a - 12noonCT simulcasting on Audacy, YouTube, Facebook, Twitter, Twitch and InWheelTime.com.In Wheel Time Podcast can be heard on you mobile device from providers such as:Apple Podcasts, Amazon Music Podcast, Spotify, SiriusXM Podcast, iHeartRadio podcast, TuneIn + Alexa, Podcast Addict, Castro, Castbox, YouTube Podcast and more on your mobile device.Follow InWheelTime.com for the latest updates!Twitter: https://twitter.com/InWheelTimeInstagram: https://www.instagram.com/inwheeltime/https://www.youtube.com/inwheeltimehttps://www.Facebook.com/InWheelTimeFor more information about In Wheel Time Car Talk, email us at info@inwheeltime.comTags: In Wheel Time, automotive car talk show, car talk, Live car talk show, In Wheel Time Car Talk

Stories we're following this morning at Progress Texas:The U.S. House appears preparing to vote on Donald Trump's Big Bullshit Bill: https://apnews.com/live/donald-trump-news-updates-7-3-2025...As of last night, Austin Democratic Congressman Lloyd Doggett was holding out hope that the bill could be stopped: https://cbsaustin.com/news/local/doggett-holding-out-hope-that-trumps-one-big-beautiful-bill-could-fail-in-house...Austin Republican Congressman Chip Roy, seemingly holding out over the massive impact to the national debt, seems likely pliable over additional benefit cuts: https://www.nytimes.com/2025/07/02/us/politics/trump-conservatives-bill.html...Massive impacts on Texas, especially those in rural, Republican areas, appear to be landing on deaf GOP ears: https://www.keranews.org/texas-news/2025-07-02/texas-trump-tax-big-beautiful-bill-congress-snap-medicaid...The Texas clean energy sector, which just dodged a bullet with the end of the state legislative session, could be devastated by the bill: https://www.houstonchronicle.com/opinion/outlook/article/trump-budget-bill-wind-solar-ira-credits-20415094.phpRumors are growing that recently-former San Antonio Mayor Ron Nirenberg is planning to run for Governor: https://quorumreport.com/quorum_report_daily_buzz_2025/chatter_growing_louder_out_of_san_antonio_that_for_buzziid32725.html...Our recent talk in San Antonio with Mayor Ron and newly-elected Mayor Gina Ortiz Jones: https://progresstexas.org/podcast/special-live-pod-san-antonio-party-progress-mayor-ron-nirenberg-and-mayoral-candidate-ginaWe should pay attention to lesser-known, upstart candidates too, including former astronaut Terry Virts of Houston, running for Senate: https://www.space.com/space-exploration/human-spaceflight/former-astronaut-terry-virts-talks-about-his-senate-run-trump-and-the-nasa-budget-in-exclusive-space-com-interview-video...And East Texas farmer and firefighter Bobby Cole, running for Governor: https://www.houstonchronicle.com/politics/texas/article/greg-abbott-reelection-20415198.phpThe upcoming special session appears likely to be characterized by growing tension between Governor Greg Abbott and Lt. Governor Dan Patrick over "Dan's Ban": https://www.khou.com/article/news/local/texas/texas-special-session-2025-thc-ban-greg-abbott-dan-patrick/285-982791df-6705-49fd-9d88-5ae09939b2caThat expected lawsuit over the new law requiring the displaying of the Ten Commandments in Texas classrooms from the ACLU has arrived: https://www.kxan.com/video/aclu-files-suit-against-texas-ten-commandments-law-kxan-news-at-6-p-m/10859214/Heading into the 4th of July weekend, Texas ranks terribly on a ranking of states based on patriotism: https://austin.culturemap.com/news/city-life/least-patriotic-states-texas-2025/As the Progress Texas Summer Vacation series focuses on the Big Bend region, we learn that Donald Trump's undercutting of the National Park system is both politically and fiscally stupid: https://www.tpr.org/2025-06-23/as-visitors-flock-to-parks-deep-cuts-leave-rangers-and-wildlife-at-riskThe merch to match your progressive values awaits at our web store! Goodies at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://store.progresstexas.org/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Thanks for listening! Find our web store and other ways to support our important work at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://progresstexas.org⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Before you hike Big Bend National Park, listen to this! Explore the creepy and scary stories that lurk within the park - a must-watch for horror story fans!

Chris talks with Jacque Rousselow (M.Ed., LPC, LCDC) and Toni Sands (M.Ed., LPC, CIT) of Brisa Therapeutics about the dramatic physical, mental, emotional and spiritual benefits of outdoor activity and immersion in the natural environment.Listen for some tips on how to get the most rejuvenation and healing out of your Big Bend experience, and how your experiences in nature can build resilience and inner resources to help you thrive long after you return home!

Chris talks with Bryon Schroeder, Devin Pettigrew and Erika Blecha of Sul Ross State University's Center for Big Bend Studies about some of their archaeology work that's been making headlines:New York Times: 6,500-Year-Old Hunting Kit Found in West TexasRare Mammoth Tusk Discovered at West Texas RanchIf you want to learn more about the work of the Center for Big Bend Studies, sign up for their email newsletters (or become member!) at their website: cbbs.sulross.edu

Just a few years ago, St. Louis felt like a bagel wasteland as boiled bread enthusiasts mourned the loss of the beloved Bagel Factory, and with it their access to respectable versions of the form. Today, we suffer through this bagel-shaped-bread era no more thanks to a bagel renaissance that, over the past few years, has brought excellent options to the metro area. On this episode of Arch Eats, George and Cheryl walk listeners through the St. Louis bagel scene, sharing their favorite picks from some of the city’s essential shops, and offering tasting notes and insider tips on everything from lox to schmear to a certain chef’s famous egg salad. Whether you’re a die-hard bagel enthusiast or the occasional dabbler, they’ll let you in on everything you need to know to get the most out of your bagel experience. Listen and follow Arch Eats on YouTube, Spotify, Apple Podcasts, or wherever podcasts are available. This episode of Arch Eats is sponsored by Cardinals Nation and supported by South Grand. Get game-day ready with the Cardinals Nation pre-game party! Before every home game, enjoy a DJ-hosted, pep-rally style party featuring a full buffet and an all-inclusive bar. Get your tickets today. New to podcasts? Follow these instructions to start listening to our shows, and hear what you’ve been missing! Have an idea for a future Arch Eats episode? Send your thoughts or feedback by emailing podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: Yellowbelly, 4659 Lindell, CWE, no phone. Jinzen, 8113 Maryland, Clayton, 314-354-8086. Songbird, 4476 Chouteau, The Grove, 314-781-4344. Bagels and Bliss, 8151 Delmar, U City, no phone. The Bagel Factory Bridge Bread, 2604 Cherokee, Gravois Park, 314-296-3077. Lefty’s Bagels: 13359 Olive, Creve Coeur, 314-279-0959 (Coming in June 2025 to Covenant Center, 8 Millstone Campus, Creve Coeur) The Daily Bread, 11719 Manchester, Des Peres, 314-909-0010. Straubs, Multiple locations Deli Divine, 5501 Delmar, West End, 314-987-3354. Baked and Boiled, 1801 S. Ninth, Soulard, 314-571-9017. Bagel Union, 8705 Big Bend, Webster Groves, 314-320-7556 You may also enjoy these SLM articles: More episode of Arch Eats The best bagels in St. Louis Recipe: Olio’s Famous Egg Salad See omnystudio.com/listener for privacy information.

This episode of Fort Worth Famous finds Susie in Far West Texas with Dustin from JJTM, Andrew and MegAnn from FWRoots, and Jeremie and A-Aron from the Flower Shop in Austin. We braved wind storms, dust storms, and the Texas sun, and had the BEST time ever. We started our trip in Big Bend National Park where we celebrated Andrew's 40th birthday and his engagement to his cohost. Love was in the air! Big Bend is always amazing and life changing and this year did not disappoint. Listen to Part 1 on Fort Worth Roots for more on this.  Moving on from Big Bend we hit up the BB Ranch State Park and made our way up the most beautiful highway in Texas, Hwy 170 (also known as River Road), before hitting up Presidio and making our way to Marfa. Listen to Part 2 about our interaction with the Marfa Lights on the Jerry Jonestown Massacre Podcast. Again... life changing.  This episode is a recap of our trip along with some added fun of Dustin and Susie hitting up two more national parks and two more state parks before spending the night in Cloudcroft, NM, in a haunted hotel called The Lodge.  Hope you have fun listening to this episode!  Love you, Mean it!!  XoXo  

Chris talks with Dr. A. Michael Powell and Shirley Powell about their authoritative work in Trans-Pecos botany and Dr. Powell's role in recognizing and formally describing Ovicula biradiata, or "Wooly Devil," a previously unknown genus of plant recently discovered in Big Bend National Park.The find generated a spate of high-profile new headlines, such as this one from the Smithsonian magazine:https://www.smithsonianmag.com/smart-news/meet-the-wooly-devil-the-first-new-plant-genus-discovered-in-a-national-park-since-1976-180986117/Chris and the Powells also talked about Dr. Powell's many books on the flora of the larger Big Bend region, and their work in the herbarium at Sul Ross State University. This scientific collection of plant specimens is the fourth largest in the state.

10:25 – 10:37 (17mins) Vic and Ken talk with the owners of Sav-On Liquor and Wine. Nick Patel talks about how it all started and how important family is to him. Nick and his family are living The American Dream. ARTICLE FROM WEST NEWSMAGAZINESav-On Liquor, Wine & Cigars, a family-owned business in the discount beverage and cigar retail industry, has announced the grand opening of two new locations in Twin Oaks and Chesterfield. The Twin Oaks store at Big Bend and Hwy. 141 will host a soft opening on August 1 with the Grand Opening set for Sept. 6. The Chesterfield location (next to Amini’s Galleria on Chesterfield Airport Road) is scheduled to open at the end of the year. It spans over 25,000 square feet and will offer a selection of wines, premium cigars, and a vast assortment of spirits. Sav-On is partnering with Lit Cigar Lounge to offer a wide selection of curated cigars and will incorporate a walk-in humidor at each of its new locations. Sav-On Liquor and Wine has selected Chiodini Architects to design its new locations. The project is being managed by Musick Construction. "We are incredibly excited to expand our presence in Missouri," said Nick Patel, CEO of Sav-On Liquor and Wine. "These new stores represent our commitment to providing exceptional products and a superior shopping experience at a discount. Whether you are a seasoned aficionado or a casual enthusiast, we have something special for you." To celebrate the grand opening, Sav-On Liquor will host a series of events and promotions, including special discounts, giveaways and tastings. "We invite everyone in the area to come and experience what makes Sav-On Liquor and Wine a unique destination for wine, spirits and cigars," Patel added. "We look forward to becoming a valued part of the community and serving our customers with excellence."See omnystudio.com/listener for privacy information.

Welcome to the inaugural episode of Parkography! This episode is the first of our monthly comprehensive news roundups on national parks and public lands. Today' we're covering the reinstatement of federal employees, cuts to federal facilities, an executive order on historic monuments, military deployments to Big Bend National Park, potential changes to Yosemite's timed-entry reservation system, Alaskan oil exploration, and various lawsuits concerning logging in national forests. Stay informed about all the latest changes and decisions affecting America's public lands. 00:00 Introduction 01:29 Federal Employee Reinstatements and Workforce Reductions 03:29 Federal Building Lease Cancellations 04:56 Review of Historic Monuments and Memorials 06:22 Military Deployment to Big Bend National Park 07:32 Yosemite National Park Reservation System Controversy 09:00 Opening Alaskan Oil Resources 10:25 Logging Controversies in National Forests 14:10 Wild Horse Adoption Incentive Program Halted 15:12 Hurricane Helene's Impact on Blue Ridge Parkway 16:31 Conclusion

Chris and Heather are joined by the McDonald Observatory's Stephen Hummel to talk about events around the Big Bend celebrating International Dark Sky Week, April 22-26.Learn about Star Parties, Astrophotography Workshops, Telescope Tours and much more, culminating in events all day (and into the night, of course) in Alpine on Saturday, April 26.Alpine's Dark Skies Celebration:https://mcdonaldobservatory.org/dark-skies-festival McDonald Observatory's Region-wide Dark Skies Festival:https://mcdonaldobservatory.org/dark-skies-festivalRegister here for the Astrophotography Workshop:https://www.spear3photography.com/event-listSee Stephen's Sprite photography here:https://spritacular.org/Learn how to save money and improve your lighting in a dark sky friendly way:https://darksky.org/

(The Center Square) – The cost to bring home a pair of stranded astronauts that have spent most of a year in space aboard the International Space Station could be as much as $150 million. Astronauts Suni Williams and Butch Wilmore, along with Nick Hague and Roscosmos cosmonaut Aleksandr Gorbunov, boarded a SpaceX Dragon spacecraft and splashed down in the Gulf of America near the Big Bend region of Florida late Tuesday afternoon. Williams and Wilmore arrived on the Space Station on June 6 and had spent 286 days in space, stranded because of issues with the Boeing Dreamliner spacecraft, which later returned without them in September.Support this podcast: https://secure.anedot.com/franklin-news-foundation/ce052532-b1e4-41c4-945c-d7ce2f52c38a?source_code=xxxxxxFull story: https://www.thecentersquare.com/national/article_c0d9606e-04c8-11f0-9fa1-cba34c98f87b.html

It's spring break in H-Town, but the news isn't taking a vacation! Host Raheel Ramzanali is joined by ABC13's Pooja Lodhia to talk about a sharp rise in violent teen crime, long lines at Big Bend and other national parks, and why Rice University students are standing up for science. Plus, move over, Miami — Houston is apparently the new hot spring break destination! Stories we talked about on today's show:  Spring break travel begins in Houston 'It's scary': Violent crime involving teens is on the rise statewide, officials say 20 detained in ICE raid at Houston business, officials confirm but cite no criminal charges What is an I-9 form? How some without legal status in Houston are being arrested U.S. Department of Homeland Security ad campaign How This Local Democrat is Battling Trump's Executive Orders in Court Rice University students participate in national ‘Stand up For Science' protest Texas national parks are more popular than ever, but advocates are still worried “Terrible, Thoughtless, and Reckless”: Inside the Firings at Big Bend National Park Are These Houston Spring Break Attractions Worth Your Money? Learn more about the sponsors of this March 11th episode: Port Aransas Chamber of Commerce Foundation Camp Champions Destination Bryan ARTECHOUSE Meow Wolf Looking for more Houston news? Then sign up for our morning newsletter Hey Houston  Follow us on Instagram  @CityCastHouston Don't have social media? Then leave us a voicemail or text us at +1 713-489-6972 with your thoughts! Have feedback or a show idea? Let us know!  Interested in advertising with City Cast? Let's Talk! Photo by Mayra Beltran/Houston Chronicle via Getty Images Learn more about your ad choices. Visit megaphone.fm/adchoices

With a hot, dry summer looming, how some state lawmakers want to reduce the risk of wildfires.It’s been decades since active-duty troops patrolled Big Bend. Now they may be headed back to the national park.Nearly two years after one of the deadliest human smuggling incidents in Texas, a look at how victims’ families and survivors […] The post Troops may return to Big Bend National Park appeared first on KUT & KUTX Studios -- Podcasts.

Stories we're following this morning at Progress Texas:Republican officials from Governor Abbott on down have been generally silent when it comes to recommending vaccinations for their constituents in the midst of the biggest outbreak of measles in Texas in three decades: https://www.texastribune.org/2025/02/28/texas-measles-abbott-lawmakers-response/...The Mennonite community of Gaines County has become a scapegoat in the outbreak, but their doctrine does not specifically forbid vaccines - the issue is science denial, not religion: https://www.chron.com/culture/religion/article/mennonites-measles-west-texas-20189910.php...Much closer to the real cause is widespread for-profit anti-vax misinformation along the lines of that peddled for years by Robert F. Kennedy Jr. - now part of a Trump administration that has canceled this year's FDA meeting on flu vaccines: https://truthout.org/articles/rfk-downplays-texas-measles-outbreak-after-first-us-death-in-10-years/Massive and haphazard federal layoffs have resulted in a severe decline in service at our national parks, including Big Bend: https://www.chron.com/life/wildlife/article/texas-parks-lines-layoffs-20184426.phpTexas Agriculture Commissioner Sid Miller, known for his fondness for cupcakes, raw milk and "Jesus shots", is now railing against fluoride in public drinking water: https://www.expressnews.com/opinion/editorial/article/sid-miller-water-fluoride-ban-texas-20191495.phpFreshman GOP State Rep. Brent Money of East Texas has filed a bill calling for the repealing of no-fault divorce in Texas: https://fastdemocracy.com/bill-search/tx/89/bills/TXB00076560/...He's also calling for the current ban on gender-affirming care for minors to be expanded into a full ban for everyone: https://fastdemocracy.com/bill-search/tx/89/bills/TXB00076559/...While D/FW State Senator Phil King has introduced a bill that would require Texas law enforcement agencies to conceal records regarding police officer discipline from the public: https://www.kut.org/crime-justice/2025-02-24/austin-police-department-misconduct-oversight-texas-legislatureThis year's Amplify Austin Day begins on the evening of Wednesday March 5 and continues through the evening of Thursday March 6! Help Progress Texas continue our important work here: https://www.amplifyatx.org/organizations/progress-texas-instituteWe celebrate Black History Month throughout February! See a great essay on this year's celebration, happening amidst so much turmoil, and a listing of related events happening across Texas:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://progresstexas.org/blog/black-history-month-2025-celebrating-texas-culture⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠...Check out a terrific essay for Black History Month by Progress Texas Institute Board Chair Louis Bedford:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://progresstexas.org/blog/trickle-down-diversity-doesn%E2%80%99t-work⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The merch to match your progressive values awaits at our web store! Goodies at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://store.progresstexas.org/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.We're loving the troll-free environment at BlueSky! Follow us there at⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://bsky.app/profile/progresstexas.bsky.social⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Thanks for listening! Find our web store and other ways to support our important work at⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://progresstexas.org⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Rev up your engines and join us for an adrenaline-charged adventure as we hit the open road with Rhonda Parmer, our expert guide for the iconic Big Bend Open Road Race. With Rhonda's thrilling accounts of racing over 59 miles of challenging terrain, complete with tight curves and dramatic elevation changes, it's hard not to get caught up in the excitement. Experience the exhilarating freedom of two-lane racing on Highway 285, where speeds can reach up to a heart-pounding 168 mph, all while emphasizing the importance of safety and team communication among drivers. Whether you're a seasoned racer or a car enthusiast, Rhonda's insights into racing strategies and class structures offer something for everyone.But the excitement doesn't stop at the finish line. We also explore the personal tales of triumph and camaraderie within the racing community. Celebrate the milestones of car enthusiasts, like acquiring a 2005 C6 Corvette as a symbol of overcoming health challenges, or relive the joy of racing moments in a borrowed ZR1. We navigate the logistics of these high-speed events, from the journey to Fort Stockton to the costs involved in pursuing the racing dream. And we shift gears to the future of automotive technology with an exploration of hydrogen fuel cells, specifically the prospects and challenges of vehicles like the Honda CR-V FCEV. Join us for a journey that's equal parts nostalgic and forward-thinking, where racing passion meets automotive innovation.Be sure to subscribe for more In Wheel Time Car Talk!The Lupe' Tortilla RestaurantsLupe Tortilla in Katy, Texas Gulf Coast Auto ShieldPaint protection, tint, and more!ProAm Auto AccessoriesProAm Auto Accessories: "THE" place to go to find exclusive and hard to find parts and accessories!Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.---- ----- Want more In Wheel Time Car Talk any time? In Wheel Time Car Talk is now available on Audacy! Just go to Audacy.com/InWheelTimeCarTalk where ever you are.----- -----Be sure to subscribe on your favorite podcast provider for the next episode of In Wheel Time Car Talk and check out our live broadcast every Saturday, 10a - 12noonCT simulcasting on Audacy, YouTube, Facebook, Twitter, Twitch and InWheelTime.com.In Wheel Time Car Talk podcast can be heard on you mobile device from providers such as:Apple Podcasts, Amazon Music Podcast, Spotify, SiriusXM Podcast, iHeartRadio podcast, TuneIn + Alexa, Podcast Addict, Castro, Castbox, YouTube Podcast and more on your mobile device.Follow InWheelTime.com for the latest updates!Twitter: https://twitter.com/InWheelTimeInstagram: https://www.instagram.com/inwheeltime/https://www.youtube.com/inwheeltimehttps://www.Facebook.com/InWheelTimeFor more information about In Wheel Time Car Talk, email us at info@inwheeltime.comTags: In Wheel Time, automotive car talk show, car talk, Live car talk show, In Wheel Time Car Talk

Heather and Chris talk about Spring Break 2025 in Alpine and the Big Bend. Want to know about a beautiful mountain hike that's not likely to be crowded? Want to know which entrance to Big Bend National Park will probably have a shorter line? We'll survey the things to do in Alpine, Marfa, Fort Davis, Terlingua and area parks along with some tips to help make your trip safe and fun while avoiding frustrations!

Some like it hot… others it prefer mild, smoked, or even glazed in sweet chili sauce. In this episode of Arch Eats, hosts George Mahe and Cheryl Baehr delve into the seemingly endless world of chicken wings and help you make sense of the city’s best offerings by breaking them down into categories and sharing their top picks. They’ll talk about the usual suspects, but they’ve also unearthed some surprises, including a popular Middle Eastern restaurant that boasts a cult following for its wings and an under-the-radar tea house that just might be the episode’s biggest surprise wing story. Tune in to hear if your go-to makes the cut—or maybe find a new, unexpected favorite. Listen and follow Arch Eats on Apple Podcasts, Spotify, YouTube, or wherever podcasts are available. This episode is sponsored by BelGioioso Cheese and supported by Violet's at The Train Shed. BelGioioso brings the taste of Italy right to your table with a wide range of artisan cheeses crafted with care and the finest ingredients. Discover the tradition, quality, and craftsmanship of BelGioioso Cheese, and find out where to buy it in St. Louis by visiting belgioioso.com. Have an idea for a future Arch Eats episode? Send your thoughts or feedback by emailing podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: Katie’s: 9568 Manchester, Rock Hill, 314-942-6555 EdgeWild Restaurant & Winery: 550 Chesterfield Center, Chesterfield, 636-532-0550 Beast Craft BBQ: 20 S Belt W, Belleville, 618-257-9000 Stellar Hog BBQ: 5623 Leona, Holly Hills, 314-481-8448 Big Chief Roadhouse: 17352 Manchester, Wildwood, 636-458-3200 Syberg’s: Multiple locations Helen Fitzgerald’s: 3650 S Lindbergh, Sunset Hills, 314-984-0026 Three Kings Pub: Multiple locations The Village Bar: 12247 Manchester, Des Peres, 314-821-4532 Westport Social: 910 W Port Plaza, Maryland Heights, 314-548-2876 Café Ganadara: 6413 Hampton, St. Louis Hills, 314-802-7044 Chiang Mai: 8158 Big Bend, Webster Groves, 314-961-8889 O! Wing Plus: 10094 Page, Overland, 314-395-0180 Sister Cities Cajun: 3550 S Broadway, Marine Villa, 314-405-0447 Billy G’s: Multiple locations Fenton Bar & Grill: 701 Rudder, Fenton, 636-305-7041 Salt + Smoke: Multiple locations Chuck’s Hot Chicken: Multiple locations The Vine: 3171 S Grand, Tower Grove South, 314-776-0991 Gobble Stop Smokehouse: 1227 Castillon Arcade, Creve Coeur, 314-878-5586 BC’s Kitchen: 11 Meadow Cir, Lake St. Louis, 636-542-9090 Golden Wok: 15941 Manchester, Ellisville, 636-230-8966 Sum Tea House: 8501 Olive, University City, 314-222-1540 Baumann’s Fine Meats: 8829 Manchester, Brentwood, 314-968-3080 You may also enjoy these SLM articles: The best chicken wings in St. Louis 'Arch Eats' Podcast: Top sports bars and restaurants in St. Louis More episode of Arch Eats See omnystudio.com/listener for privacy information.

Chelsea's trip to Big Bend. Sleeping with socks. B/CS Chamber of Commerce update. Microplastics and how to avoid them. Fry Daddy. Yes, Chef! Romance novels. Bumped by Paul McCartney. Sweet milk. Coffee creamer industry.

Winter weather. Howdy! Chelsea's hiking adventure. Scooped by a whale. Kids are too honest sometimes. Photos on your phone. Chelsea's trip to Big Bend. Sleeping with socks. Yes, Chef! Romance novels. Bumped by Paul McCartney. Sweet milk. Coffee creamer industry.

Chris talks with Nick Hurt, guitar instructor at Sul Ross State University, about the 2nd annual Guitar in the Big Bend concert series, coming up Feb 7-8 in Alpine and Marfa. World-traveling guitarists Dr. Isaac Bustos and Dr. Alejandro Montiel will perform as Duo Fortis in two evening concerts. The pair will also be providing a masterclass for SRSU music students, a fascinating and insightful event that is open to the public. Lastly, a Texas Luthier Showcase will highlight the builders of fine instruments and offer a display of rare and interesting guitars from Alpine's Far West Guitars showroom. More event details at https://www.guitarinthebigbend.com/ And coming up March 15, a performance by the Austin Classical Guitar Youth Orchestra (https://austinclassicalguitar.org/acgyo-give-tour-alpine-tx/)

What dining trends are hot, and which ones are not? It's a question that Arch Eats hosts George Mahe and Cheryl Baehr get asked all the time. The dawn of a new year is the perfect time to discuss what's coming and what needs to go. Tune in to get the dish on what to expect this year, both culinarily and experientially. Listen and follow Arch Eats on Apple Podcasts, Spotify, YouTube, or wherever podcasts are available. This episode is sponsored by St. Louis Kaplan Feldman Holocaust Museum. Experience the covert mission of real-life spy and artist Peter Malkin in St. Louis Kaplan Feldman Holocaust Museum's special exhibit, "The Artist Who Captured Eichmann." See his works in this powerful exhibition that blends history and art, on display through June 1, 2025. Have an idea for a future Arch Eats episode? Send your thoughts or feedback by emailing podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: Café Ganadara: 6413 Hampton, St. Louis Hills, 314-802-7044 Scarlett’s Wine Bar: 4253 Laclede, Central West End, 314-797-8223 Lucy Quinn/Little Lucy: 4156 Manchester, Forest Park Southeast, 314-932-5829 Lineage: 3408 Locust, Midtown Brasas: 6138 Delmar, Delmar Loop, 314-256-1937 Jalea: 323 Main, St. Charles, 314-303-0144 No Ordinary Rabbit: 1621 Tower Grove, Botanical Heights, 314-696-2010 Ivy Café: 14 N. Meramec, Suite A, Clayton, 314-776-9377 Basso: 7036 Clayton, Richmond Heights, 314-932-7820 Cibo: No website at the moment Noto/Bormio: 5105 Westwood, St. Peters, 636-244-0874 Good Company/Aperi: 4317 Manchester, Forest Park Southeast, 314-405-8333 Swade Cannabis: Multiple locations Lazy Tiger: 210 N Euclid, Central West End, 314-925-8888 Press Pizza: 2509 S Jefferson, Gravois Park, 314-328-1094 Euphoria Kitchen & Kocktails: 5916 Delmar, Delmar Loop The Table: Multiple locations STL Pot Chef: Multiple locations Bartolino’s Twin Oaks: 1304 Big Bend, Twin Oaks, 636-254-1001 akar: 7641 Wydown, Clayton, 314-553-9914 Cathy’s Kitchen: 250 S Florissant, Ferguson, 314-524-9200 Pavilion: 5201 Shaw, The Hill, 314-390-2883 Nobu’s: 6253 Delmar, Delmar Loop, 314-449-6628 Robin Restaurant: 7268 Manchester, Forest Park Southeast Mainlander: 8 S Euclid, Central West End Sweet Tapioca Café: 123 Hilltown Village Ctr, Chesterfield, 636-778-1212 Spoonful Dessert Café: 12943 Olive, Creve Coeur, 314-485-1757 dohmo: 9538 Olive, Olivette, 314-222-3518 JARS by Fabio Viviani: 8853 Ladue, Suite Q, Creve Coeur, 314-202-8736 Napoli Kirkwood: 436 N Kirkwood, Kirkwood, 314-926-1141 You may also enjoy these SLM articles: Most Anticipated Restaurants in St. Louis More episode of Arch Eats See omnystudio.com/listener for privacy information.

In today's episode of Backpacker Radio presented by The Trek, brought to you by LMNT, we are joined by Jared “Snackbox” Champion. Snackbox is s a hiker, father, and Youtuber who, in celebration of the 50th anniversary of the Colorado Trail, hiked it almost exclusively with 50 year old gear.  We talk about the process of sourcing this gear, the hardest items to acquire, the least backpacker-friendly items of the bunch, which gear hasn't advanced as much, and how his appreciation for gear has changed in light of this experience. Jared also shares the story of bonding with his now-wife over their shared love of the Colorado Trail, life as a professor, managing ADHD on trail, and much more.  We wrap the show with a last call for Trek Vlogger applications, Chaunce and I share our take on cowboy (and cowgirl) camping, how thin a pancake can be before it's a crepe, and the triple crown of things we've changed our minds on. LMNT: Get a free sample pack with any order at drinklmnt.com/trek. Gossamer Gear: Use code “BACKPACKER20” for 20% off packs at gossamergear.com.  Timeline: Get 33% off your first order at timeline.com/backpacker33. [divider] Interview with Jared “Snackbox” Champion Jared's Instagram Jared's Youtube Time stamps & Questions 00:05:10 - Reminders: Support us on Patreon, get tickets to our live show in Austin on April 17, and apply to vlog for the Trek! 00:07:45 - Introducing Jared 00:08:15 - What's your trail name origin story? 00:09:50 - What's your favorite dad joke? 00:10:14 - Tell us about your hiking resume 00:11:45 - Tell us about meeting your wife on trail 00:16:34 - Tell us about hiking the Dodson Loop in Big Bend 00:18:33 - Sell Zach on the Collegiate Loop 00:21:50 - Where did this CT hike idea come from? 00:24:30 - Discussion about being a professor 00:27:00 - Discussion about finding sponsors 00:30:55 - Discussion about choosing the shoes 00:32:30 - What pack did you use? 00:35:40 - What tent did you use? 00:38:00 - How did you determine what gear you could cheat on a bit? 00:41:30 - What sleeping bag did you use? 00:44:37 - What did you bring for apparel? 00:45:50 - What was the weight of your pack and how did your mileage change? 00:48:50 - What's your overarching thesis about the hike? 00:52:45 - Do you appreciate ultralight gear more now? 00:55:12 - When does the documentary come out? 00:56:50 - How does ADHD interface with your backpacking experience? 01:03:07 - What fun Colorado Trail history facts do you have? 01:05:02 - Do you know what your next project will be? 01:07:30 - Do you think thru-hiking has curbed any negative symptoms of ADHD? 01:08:40 - Stay Salty Question: What's your hottest take in the world of backpacking? Segments Trek Propaganda Be Honest. Do Any of You Actually Like Cowboy Camping? By Kelly Floro 12,000 Miles and Counting: Peg Leg's Backpacking Gear That Survived the Triple Crown and Beyond by Peg Leg QOTD: How thin can a pancake be before it becomes a crepe? Triple Crown of things you've changed your mind on Mail Bag 5 Star Review [divider] Check out our sound guy @my_boy_pauly/ and his coffee. Leave us a voicemail! Subscribe to this podcast on iTunes (and please leave us a review)!  Find us on Spotify, Stitcher, and Google Play. Support us on Patreon to get bonus content. Advertise on Backpacker Radio Follow The Trek, Chaunce, Badger, and Trail Correspondents on Instagram. Follow Backpacker Radio, The Trek and Chaunce on YouTube. Follow Backpacker Radio on Tik Tok.  Our theme song is Walking Slow by Animal Years. A super big thank you to our Chuck Norris Award winner(s) from Patreon: Alex and Misty with NavigatorsCrafting, Alex Kindle, Andrew, Austen McDaniel, Ben Love, Brad & Blair Thirteen Adventures, Brent Stenberg, Bryan Alsop, Christopher Marshburn, Coach from Marion Outdoors, Derek Koch, Eric Casper, Erik Hofmann, Gillian Daniels, Greg Knight, Greg Martin, Greg McDaniel, Griffin Haywood, Hailey Buckingham, Liz Seger, Mud Tom, Patrick Cianciolo, Rebecca Brave, Sawyer Products, SPAM, Timothy Hahn, Tracy ‘Trigger' Fawns A big thank you to our Cinnamon Connection Champions from Patreon: Bells, Bonnie Ackerman, Chris Pyle, David, Dcnerdlet, Emily Galusha, Jeanie, Jeanne Latshaw, Katharine Rudzitis, Lauren Cain, Luke Netjes, Merle Watkins, Peter, Ruth S, and Spencer Hinson.

In this solo episode of the Free Outside Podcast, I'm sharing all about my recent trip to Big Bend National Park—a week packed with hiking, backpacking, and adventure. From spotting javelinas to scrambling up Emory Peak at sunset, I dive into how this trip fits into my training for FKTs and ultra races like the Cocodona 250 and Big Horn 100. patreon.com/freeoutside I also break down my plans for 2025, including a self-supported southbound Appalachian Trail FKT attempt and exciting interviews I've lined up with top athletes, calendar year Triple Crowners, and more. Along the way, I talk gear tips, training insights, and even some funny moments about ghost towns, dehydrated meals, and my love for rocks.

A longish story about why I did not volunteer on Sunday at the Bandera trail race, plus some history. Also, why I won't be running Big Bend this weekend. But the real story involves a terrific indoor rowing event at my favorite workout spot, overcoming mental obstacles and treating it like an ultra. Oh, and I threw in a couple of journalism references, explained, along with a nod to my Documentary Film History class and the new Bob Dylan biopic.

Day 1:We drove from Wichita Falls to Monahans Sandhills State Park. We spent about 2 hours in the park hiking and sledding down sandhills. This park is very small, and you can rent sleds at the Visitor Center for $6 per sled per day.They do have camping at this park, but we chose to continue on to Balmorhea State Park. The campgrounds there have been recently renovated, and the facility was amazing. We got there right before dark and took a quick dip in the pool— we had the place all to ourselves! The water stays around 74-76 degrees year-round, so it wasn't too cold. Be sure to bring towels because, as soon as we got out, it was quite nippy! The park was at full capacity, so plan ahead and book your site before you get there.Day 2:We woke up early and headed out to spend time in Marfa before driving into Terlingua. We drove through Fort Davis before getting to Marfa, and we could have easily spent more time there. The Davis Mountains are beautiful, and we plan to make a return trip!We took our sweet time, with no agenda except checking into our rental. It was a barn with three rooms that we rented out. We met my parents, two siblings, their spouses, and kids there. They each got a room, while I slept in the van with one of the girls. The other two girls slept on the couches in the common room to have more space.We were able to hike around the property, visit the ghost town, and check out some of the old mine spots. We also enjoyed looking at all the amazing rocks, ocotillo, and cactus.Day 3:We decided to wake up early (ish) and get a good breakfast in our bellies before heading into the park. We went to the Chisos Basin portion of Big Bend National Park to hike the Window Trail. It's about an hour and a half from Terlingua to this part of the park. This trail is a great option for families with small children and adults. There were 7 adults and 9 kids in our group. The 2-year-olds were in backpack carriers, and the others, aged 4 and up, hiked themselves. The trail is about 4.5 miles in total, and it took us around 2 hours to complete. We didn't rush and took our time, letting the kids climb on rocks along the way. It definitely could be done faster, but we enjoyed a leisurely pace.After finishing the hike, we all ate lunch and then headed to the Hot Springs, which is about a 45-minute drive (give or take). The last mile or two before you can park is very narrow, and parking is limited, but we got lucky and found spots for all three of our vehicles. The Hot Springs Trail is short and easy. I highly recommend visiting this spot when you're in Big Bend! The hot springs water stays around 105°F, and it's a small pool area where you can sit and soak. The Rio Grande runs right next to the hot spring, so it was fun to warm up in the spring and then dip into the chilly river! We spent about an hour there before driving back to Terlingua, which took about an hour. We arrived back at our home away from home around 4:30 PM.We had planned our meals ahead of time, and all but one were crockpot meals, which worked perfectly since we had a hot meal waiting for us after a long day of hiking.Day 4:We decided to hike the Mule Ears Spring Trail, a short, 2-mile trail that's an easier hike. This trail is in full sun, not in the Chisos with trees, so make sure to wear long sleeves, bring a hat, and apply sunscreen! At the end (or halfway through) this trail, there is a tiny spring of water flowing out of the rocks, surrounded by green ferns. It was beautiful and very surprising, considering the entire hike is through desert cacti and rocks. I highly recommend it!A few kids were on "breakdown mode" for part of the trail, so it took a bit longer, but we weren't in a rush. Next, we drove to Santa Elena Canyon, which is an iconic and breathtaking location in the park. The canyon is so grand and beautiful that it's hard to describe its beauty. The trail is easy, and most of our group completed it. While we were there, we also saw a pack of wild horses grazing near the river, which was pretty cool!Afterward, we took the highway out of the park to return to Terlingua, but you can also take a “shortcut” down Old Maverick Road, an 11-mile stretch of bumpy dirt roads. Two of the three cars in our group took the dirt road, while my parents, kids, and I drove the longer but smoother highway. We all arrived back at our place within 5-10 minutes of each other, so it wasn't much of a difference!Day 5:Everyone was ready for a more relaxed day since it was our last full day in West Texas. We decided to visit Big Bend Ranch State Park to hike the Closed Canyon Trail. The road from Terlingua the state park is a scenic, beautiful highway that runs alongside the Rio Grande. The Closed Canyon Trail is short, easy, and stunning! You do need to stop at the visitor center to get your permit before entering the park.We had lunch at the end of the trail in a shady spot before heading back to the house. In the afternoon, half of our group went on another adventure near our property, while the other half went shopping and grabbed a margarita at the Star Light Theatre. We never ate at the Star Light, but here's a tip: get there early if you want a spot! The line starts forming at 3 PM, and the restaurant opens at 5 PM. The Cantina opens at 4 PM. We tried the frozen prickly pear margaritas, and they were delicious!We let the kids explore the store, and each of them picked out a souvenir. Then we walked to the Terlingua Cemetery, which turned out to be a very special experience. The kids loved reading the tombstones, and if a grave didn't have one, they would talk about who it could be and what might have happened to them. It was unexpected but really beautiful to see the empathy and compassion the kids showed for the people there.I highly recommend getting a map of the Terlingua Ghost Town and exploring the old buildings, school, and church to learn more about this small mining town.Final Thoughts:West Texas is vast and wide open, with many miles between towns and not much that's convenient, so you'll need to plan ahead. Fuel up whenever you can, especially in Alpine or Marathon, depending on which side of Big Bend you're entering from. You'll also want to plan your meals and pack food well. We cooked every breakfast and dinner and brought snacks and sandwiches for lunch while hiking.Also, bring plenty of water!I'm sure I left a lot out of this summary of our Far West Texas trip, but the main takeaway is that it's beautiful. It's one of the most majestic areas I've been to. I love the lack of cell service and the bright, starry skies—so amazing to see! The area has very little light pollution, so be sure to plan to stargaze while you're there. I would love to know if you've been or if you plan to go way out west. I've designed a new collection around this trip and it will launch late January to early February. Chat soon! 

Which 2025 restaurant openings are you most excited about? Hosts George Mahe and Cheryl Baehr dive into their most anticipated restaurants list. Get the dish on new restaurant concepts, additional locations of familiar favorites, and collaborative partnerships. Among them: A revolving sushi bar A multi-use complex / distillery in Cottleville An Instagram sensation-turned-pizzeria The return of Oprah's favorite pie shop Tune in, and get ready to plan your 2025 dining bucket list! Listen and follow Arch Eats on Apple Podcasts, Spotify, YouTube, or wherever podcasts are available. This episode is sponsored by Butler's Pantry. Enjoy the best of the season from Butler's Pantry's winter menu. Impress your guests, support local, and treat yourself to stress-free hosting. Order today at butlerspantry.com. Have an idea for a future Arch Eats episode? Send your thoughts or feedback by emailing podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: hatch’d STL: 6931 Gravois, Princeton Heights, 314-448-1642. Meztiza / Malinche: 3279 Hampton, Lindenwood Park; 15939 Manchester, Ballwin, 636-220-8514. Taqueria Durango: 10238 Page, Overland, 314-429-1113. Mi Tierra Bonita: 3203 Collinsville, Fairmont City, Il, 618-271-7311. Lucy Quinn/Little Lucy: 4156-58 Manchester, The Grove. Lineage: Location in Grand Center Arts district TBA Nixta: 5232 Delmar, Delmar Maker District. Elaia and Olio: 5162 Delmar, Delmar Maker District. Esca: 5095 Delmar, Delmar Maker District, 314-365-2686. Florentin: 5090 Delmar, Delmar Maker District, St. Louis., 314-348-1111. Esca Vino & Spuntino: 5090 Delmar, Delmar Maker District. Robin Restaurant: 7268 Manchester, Maplewood. Mainlander: 392 N. Euclid, CWE. Sakatanoya Revolving Sushi & Ramen Bar: 6683 Delmar, University City. Cibo: 7489 Delmar, University City. Stacked STL: 400 N Euclid, CWE. Cottle Village Farmstead + Distillery: 6470 Highway N., Cottleville. Great Heart Brewing: 9514 Olive, Olivette. Nicky Slices: 2240 Edwards, The Hill. Pirrone’s Pizzeria: 1775 Washington, Florissant, 314-839-3633. The Yale Bar: 7120 Oakland, Richmond Heights. Ranoush: 386 N. Euclid, CWE. La Pizza: 340 N. Main, St. Charles. DD Mau: 8169 Big Bend, Webster Groves. Mi Lupita: 100 Holloway, Ballwin. Katie's: Crestwood Park, Crestwood. The Mexican STL: Crestwood Park, Crestwood. You may also enjoy these SLM articles: Most Anticipated Restaurants in St. Louis More episode of Arch Eats See omnystudio.com/listener for privacy information.

Last night’s chill has many Texans asking how the state’s power grid is looking for the winter. How much has changed since the freeze and blackouts of February 2021? Mose Buchele of KUT News has been keeping tabs.The Texas legislative session hasn’t even started, yet more than one representative claims to be the de facto […] The post Big Bend seeks artists to capture park's rugged beauty appeared first on KUT & KUTX Studios -- Podcasts.

Host Dave Fiore speaks with Katrina Rolle, president and CEO of the Community Foundation of North Florida. From her days as a varsity cheerleader and student government president at Miami Carol City High School to continuing her family legacy at Tuskegee University and working her way through the University of Florida Law School, even though it was against the rules, Katrina has always found a way to get things done. She dreamed of owning a business at age 14 while working at Burger King and gained valuable experience as a cost accountant with Honeywell and as a supervisor with Florida Power and Light. But it was her 11 years staying at home with her children and volunteering in the community that led to offers to be CEO of The United Way of the Big Bend and most recently the Community Foundation. Katrina, and her husband, Dr. Gary Rolle, were reluctant transfers to Tallahassee, but are now grateful to have invested their lives in the community where they raised their children and are proud to call home.

Deidra comes back from the amazing mountains of Big Bend and we talk about her adventure as well as come up with some best practices dealing with plantar fasciitis, something that many runners deal with. We are early in the training cycle so taking time to get right early is the goal with slow ramp up in mileage, strength and mobility, and being present along the way. Enjoy!

Dave and Chuck the Freak talk about emailer's friend got PHD in grinding and got GRINDR license plate, old man attacked by random guy while walking his dog, old man refused to sign for traffic ticket, FAA puts halt on flights to Haiti, woman sees ground crew remove a part of plane before takeoff, apple letting you share AirTag info directly with airline, traffic sign mishap, 23 and Me is in financial trouble, man's bike stole and co-workers raise money for new bike, homes of Patrick Mahomes and Travis Kelce robbed, Tropicana Field would take $55M to repair, Tyson vs Paul fight, Syracuse coach will not shower if team loses, Sexiest Man Alive is John Krasinski, Britney Spears child support, Martha Stewart doesn't like Drew Barrymore's touchy feely style, Adam Sandler is highest paid actor in the world, Denzel Washington will retire from acting soon, replicas of Batmobile being sold, Wicked.com searches soar after toy mishap, horrible Wheel Of Fortune guess, girls told man he had small penis and he flashed them, woman busted drunk driving accuses officer of having a small penis, man found dead in Planet Fitness tanning bed, man found hiding in attic of storage unit, woman's sleep condition causes her to initiate sex during sleep, 50% of American adults claim to have had a threesome, man forgets he was dumped after accident, doctors left needle in woman's vagina for 18 years, woman stabs boyfriend, 100s see mysterious black floating object in Michigan skies, spending too much time on the toilet, Y chromosome dropping, Lindt chocolate has lead in it, people looking for fun pasta shapes, how to make upside down pizza, man goes to Turkey for hair transplant, dancing doctor had medical license revoked and now practicing again under new name, Big Bend skyscraper, Toy Hall Of Fame inductees, Roman bust found being used as a doorstop, cigarette smuggler tried to disguise himself as a floating plant, and more!

The devastating toll from Hurricane Helene keeps growing. At least 121 people have died in six states and officials fear that number could grow much larger. Many remain missing and unaccounted for since phone lines and cell towers have been down for days. Some places in Florida are trying to recover from their third big hit in less than two years. Special Correspondent Christopher Booker reports. PBS News is supported by - https://www.pbs.org/newshour/about/funders

Hurricane Helene's death toll has climbed to at least 50 across five states from Florida to Virginia. Remnants of the massive storm are causing record flooding across the Southeast, while more than 3 million people are without power. John Yang speaks with PBS News special correspondent Christopher Booker for more on the aftermath in Big Bend, Florida, where Helene made landfall. PBS News is supported by - https://www.pbs.org/newshour/about/funders

Hurricane Helene has made landfall in Florida as a Category 4 storm. It is the strongest hurricane on record to slam into Florida's Big Bend. Storm surge — how high the water rises above normal levels — could climb to 20 feet along Florida's Big Bend. The National Weather Service is warning of “unsurvivable” storm surge in Apalachee Bay. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hurricane Helene made landfall on Florida's Big Bend coast as a Category 4 storm Thursday.USA TODAY Senior National News Reporter Rebecca Morin breaks down new exclusive USA TODAY/Suffolk University polling from Arizona.The Biden administration announces new military aid for Ukraine, including bombs with the range to reach inside Russia.There's a $20 million reward for the Iranian in a plot targeting former national security adviser John Bolton.New York City Mayor Eric Adams has been indicted. Dan Morrison, an editor in USA TODAY's Washington bureau, puts the charges in context.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today Republican Congressman Clay Higgins amplified the recent hateful campaign against Haitian immigrants, posting on social media that they are “thugs” and “slapstick gangsters” who needed to get “their a** out of our country.” Higgins has since deleted the post and he told CNN he did not regret his comments. The chairman of the Congressional Black Caucus, Democratic Rep. Steven Horsford, joins 360° to discuss the efforts to censure Higgins over the post. Horsford is also calling on the House Committee on Ethics to investigate Higgins' actions. Plus, the latest on Hurricane Helene and the final preparations under way along Florida's Big Bend, before it makes landfall as potentially one of the largest storms in a century. Learn more about your ad choices. Visit podcastchoices.com/adchoices