Podcasts about Big Bend National Park

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

Listener Bryan Hargrove joins Jeremy to talk about his hike on the Outer Mountain Loop in Big Bend National Park in Texas.  This hike takes backpackers through the Chisos Mountains with outstanding views of the surrounding Chihuahuan Desert.  This remote part of Texas has some of the darkest skies in the contiguous United States.Discounts for TWH listeners:  10% off backpacking food at Outdoor Herbivore (discount code: TWH10P):  https://outdoorherbivore.com/  ; 20% off registration for Highlander Big Bear Lake in June 2026 (discount code TWH20):  https://www.highlanderadventure.com/en-us/big-bear-lakeQuestions, comments, and suggestions:  trailsworthhiking@gmail.com; Instagram @trailsworthhikingpodcast

Jennifer Broome; sweptawaytoday.com* Instagram: @jenniferbroometravel* Facebook: JenniferBroomeTV * TikTok: @jenniferbroometravel * X (Twitter): @jenniferbroome * YouTube: Channel named “Swept Away With Jennifer Broome” Imagine standing at Old Faithful with just a handful of other visitors instead of hundreds, watching bison trudge through pristine snow, or hiking iconic trails in solitude. Travel expert Jennifer Broome reveals why winter might just be the perfect season to experience America's national parks.Jennifer takes us on a virtual tour of her favorite winter national park destinations, starting with Yellowstone's "season of snow and steam." The park transforms into a magical landscape where wildlife sightings outnumber human encounters, and snowmobiling adventures grant access to geothermal wonders without the crowds. Her vivid descriptions of close encounters with bison, foxes, and coyotes in their natural winter behaviors paint a picture of wilderness experiences rarely available during peak seasons.Just south in Moab, winter brings comfortable temperatures and dramatically fewer visitors to Arches and Canyonlands National Parks. Jennifer shares insider knowledge from locals about the best months (November and February) and practical tips for safely hiking iconic trails like Delicate Arch and Mesa Arch when patches of ice might be present. Her excitement is palpable when describing how landmarks that typically host hundreds of summer visitors might welcome just twenty wintertime adventurers.For those seeking warmer winter experiences, Big Bend National Park in West Texas offers unique cross-border adventures. Jennifer details the delightful experience of crossing the Rio Grande by rowboat into the small Mexican town of Boquillas, complete with burro rides and authentic cuisine. She rounds out her recommendations with Saguaro National Park near Tucson, Arizona—an International Dark Sky Park where ancient rock art and towering cacti create an otherworldly desert landscape.Beyond just the scenery, Jennifer highlights practical considerations for winter park visits, from utilizing the National Park Service app for offline maps to packing appropriate gear for changing conditions. Her enthusiasm for these off-season adventures reminds us that America's natural wonders offer different but equally spectacular experiences throughout the year.Ready to experience national parks without the crowds? Pack your layers, charge your camera, and discover the magic of winter in America's most treasured landscapes.Thanks for your ongoing support!http://paypal.me/TheROAMiesAlexa and RoryThe ROAMiesPlease subscribe, rate and share our podcast! Follow us at:http://www.TheROAMies.comThe ROAMies: Facebook and Instagram YouTube and X.

Big Bend National Park in Texas is the perfect cool-weather destination for star gazing, hiking, and soaking in the hot springs. Nestled in rural Texas, right along the Mexican boarder - this park will surprise and dazzle you, but you'll want to hear these tips for visiting Big Bend National Park before you go, and now is the perfect time to book and plan for it!Download our ⁠3-day Big Bend Itinerary⁠ to take this exact same trip! If you have extra time in Big Bend National Park, check out this ⁠Float the Canyons of the Rio Grande activity⁠. Episode Highlights: Where to Stay in Big Bend National Park⁠Chisos Mountain Lodge⁠ is the only lodging within the National Park (no Wi-Fi), but we stayed at Ten Bits Ranch- a solar ran ranch with a shared cantina/kitchen and dining space. There are plenty of rooms to choose from and all of the rooms have a gas fireplace. There is also a fire pit and BBQ grills you can use and trails on property.Room 1 ( The Bank)⁠⁠Room 2 (The School House)⁠⁠Room 3 (The Gun Room)⁠⁠Room 4 (The General Store)⁠⁠Room 5 (Delmonico's Steakhouse)⁠⁠Room 6 (Texas Hattery)⁠⁠Room 7 (Ten Bits Gazette)⁠⁠Room 8 (The Court House)⁠⁠Room 9 (Barber Shop)⁠⁠Room 10 (The Mercantile)⁠⁠Room 11 (The Harness Shop)⁠⁠Room 12 (Blacksmith)----------------------------------------------- Shop:⁠Trip Itineraries ⁠⁠&⁠⁠Amazon Storefront ⁠⁠Connect:⁠⁠YouTube⁠⁠,⁠⁠TikTok⁠⁠, and⁠⁠Instagram⁠⁠⁠⁠ ⁠⁠and contact us at travelsquadpodcast@gmail.com to submit a question of the week or inquire about guest interviews and advertising. Submit a question of the week or inquire about guest interviews and advertising.

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!

When a 43-year-old medical student's body turns up in Big Bend National Park, authorities begin to unravel a bizarre case that leads them to a young man with an unbelievable story of death, destruction, and destiny.View source material and photos for this episode at: parkpredators.com/the-plot Park Predators is an audiochuck production. Connect with us on social media:Instagram: @parkpredators | @audiochuckTwitter: @ParkPredators | @audiochuckFacebook: /ParkPredators  | /audiochuckllcTikTok:  @audiochuck

Isaac and Eric are back in the bar as they chat about a number of different topics, with a major focus on the MCU. They also discuss the Saw franchise, Joss Whedon's career, and the MCU.    This episode was recorded on Oct. 28th, 2024. 

In March of 2024, a park ranger and volunteer were taking their regular walk together around Big Bend National Park. They came across a teeny tiny fuzzy little plant with unusual ribbon-like flowers bursting out of the center – something neither of them had ever seen before. As it turned out, they had stumbled on a rare scientific discovery. Learn more about the woolly devil, and check out iNaturalist. For more unusual stories, lists, and offbeat itineraries, check out the Atlas Obscura Explorer's Guide to the National Parks.

Watch out for the Dogman in Big Bend National Park! This creepy story will give you chills and make you think twice about exploring the park at night. If you love scary stories and mysteries, this video is for you!

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  

We did it again! We took several Fort Worth Texas Podcast groups to Far West Texas. The full story will be broken into 3 separate recordings. Part one happens right here and then you get part two on the Jerry Jonestown Massacre Podcast and part three on Fort Worth Famous Podcast.   The journey starts in Big Bend National Park. Then we head to Terlingua, Marfa, and every place in between. Thank you for being part of the magic that makes this show possible! Find all of our sponsors under our "Trusted Sponsors" Tab on our soon to be renovated web site, www.fortworthroots.com Donovan Manufacturingwww.donovanmfg.comNight vision, thermals, machine gun rentals, AR-15 parts, classes, and more!Also under the same umbrella get all of your print needs through our friends. Banners, vehicle wraps, business cards, brochures, tshirts, and anything else you might need. Find information on the print shop on Facebook at dillon-press. Also, you can email them at  dillon@dillon-press.com Purple Web Consultingwww.purplewebconsulting.comWebsite design and hosting, E-commerce integration, digital strategy and consulting.817.629.6069Making modern business tools accessible to the small business owner so that they can compete with the big dogs! Fort Worth Float CompanyIs your day filled with noise and distractions? Overstimulating sounds and activity? Our daily lives have become overwhelmed with tasks and responsibilities, with very few ways to shut off the world for a brief moment. WELCOME TO FORT WORTH FLOAT COMPANY. They specialize in providing sensory deprivation flotation tanks, providing the ultimate relaxation experience. Offering various pricing and packages, and three different tanks, Fort Worth Float Company meets everyone's floating needs. Hoppin (Fort Worth)Weisenberger St, Fort Worth TX 76107No more waiting for the bar tender. Simply walk up to the wall of taps, scan your arm band, and enjoy!!! This place charges you by the ounce. A great place to unwind or for your next big event. Find them on Instagram as @hoppinfwtx.Have a Fort Worth Event coming up this week? Call during our recording window and let us share it with the city. 817.988.1292. The Davis TeamLook no further than our friends at The Davis Team for all of your property needs. No commitment necessary. If you have questions about property then visit them online : yourdavisteam.com or give them a call 817.755.0504   Galaxy Wilderness Disc Golf  Galaxy Wilderness is dedicated to promoting Disc Golf to the masses for its health benefits through outdoor therapy, exercise, and camaraderie.Find them on Facebook as Galaxy Wilderness Disc GolfGalaxyWildernessDG@gmail.com(682) 228-0399 The Body Scrubberyon Instagram @thebodyscrubberyOnline at www.thebodyscrubbery.comPhone:925.808.8222A boutique and unique spa experience. "Don't cheat yourself, treat yourself!!" Luxury foot spa, full body scrubs, infrared heat wraps, massage, bubble tub, mud wraps, facials, couples packages, and small group parties.   Eaton Data SolutionsWe work to have relationships with vendor partners who specialize in different methods of vulnerability detection and management so that we can offer enterprise tools and solutions to small and medium sized companies (SMB's).Find them online www.eatondatasolutions.com Roofing Solutions by Darren Houk!Roofing Solutions can help with all your residential and commercial roofing needs. Roofing Solutions by Darren Houk islocally owned and operated. We are insured and have the experience to carry out most roofing projects.Web Page: https://www.roofingsolutionshouk.com/Phone : 817-882-6520 McFly's Pub6104 LTjg Barnett Rd, Fort Worth, TX 76114 · 4.1 miA BADASS little 1980's/ Back to the Future themed bar with an excellent outdoor patio complete with fire pit and room for your fur baby. Daily drink specials and fun activities almost every day of the week. See whats new at McFly's on their Instagram page @McFlysPub. Tres Amigos Tacos and Tequilatresamigostacosandtequila.comChef Sandy brings a fresh perspective and culinary expertise to Tres Amigos, continuing the spirit of female led entrepreneurship and the culinary excellence that Chef Paul was known for.909 W Magnolia Ave, Fort Worth, TX 76104 Cloudland Recording Studiowww.cloudlandrecordingstudio.comCloudland Recording Studio is an analog and digital recording studio located in the heart of Fort Worth, Texas. We are just one mile from downtown and five minutes from the Near Southside entertainment district of Magnolia Avenue. Baez Maintenance Services.www.baezmaintenance.com817-528-3056BMS is family owned and operated providing professional commercial cleaning services to establishments throughout DFW.With client satisfaction as a primary goal, high quality maintenance is available as frequently as requested. This includes a 24-hour support system, which guarantees a quick response. Since our beginning in 2017 there has only been one major goal here at BMS; customer satisfaction. 

Hi Everyone!  We are back from vacation so word to the skippers, the first 30 minutes is gossip and catching up.  But if you skip you will miss all the hot news on running out of gas in Big Bend National Park and Juliette's display of bravery during a turbulent flight across the US! This week we look at Haley Joel Osment, famous as a child actor for his role in "The Sixth Sense" ("I see dead people") and a surprising amount of work as an adult actor.  He claims to have escaped the curse of the child actors, but reports of drunk and disorderly behavior, cocaine possession, and American Airlines front desk staff calling the police on him at Las Vegas International Airport might give one reason to doubt his claims of not being another tragic child actor.  Pretty much only Jodi Foster, Drew Barrymore, and the girl who played "Blossom" in the 80s (has a doctorate in neuroscience from UCLA) are known to have escaped the curse of the child actor. Haley was up at Mammoth Mountain in early April 2025 and was daytime drunk trying to get onto the ski lift without skis or a snowboard.  The police arrived and arrested him.  Haley let them know what he thought about them and how sorry they were going to be for wrongfully arresting him!  He hurled a slur used against jewish people at one of the cops and also called the same cop a Nazi.  The bodycam footage was released and so was the public apology, which we are here, finally back, to rate and review for you!

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.

Danika Stegeman's second book, Ablation, was released by 11:11 Press in November 2023. Her book Pilot (2020) was published by Spork Press. She's a 2023 recipient of a grant from the Barbara Deming Memorial Fund and recently spent a two-week residency in Marathon, TX, outside Big Bend National Park.Her website is danikastegeman.com.On this edition of the Poets Weave, Danika reads "Swallowtail," as well as an excerpt from her second book Ablation.

Welcome back  once again to *HoodTech Presents... Da HoodCast* episode 385! In this edition, G-Mack Da Boss dives deep into the latest breaking news, hot takes, and fresh beats. We talk about everything from Elon Musk's DOGE exit, political drama involving Mayor Eric Adams, to global protests and tariffs. The crew also discusses the latest in the music world and life's hustle. Da HoodCast brings you the realest talk on the streets and beyond.In this episode, we get into:- Elon Musk's controversial exit from Dogecoin and what it means for the crypto world.- A Manhattan judge dismissing corruption charges against New York Mayor Eric Adams, and his shift to running for reelection as an independent.- Protests against Musk's business dealings and the effects on Tesla's stock.- Breaking news about US tariffs, global politics, and a military presence at Big Bend National Park.- Music, life reflections, and deep personal insights from G-Mack, plus some fire tracks!It's time to vibe, laugh, and learn – so hit that subscribe button, and don't forget to turn on notifications to stay up to date with all the latest from *Da HoodCast*!***If you want your video/music on Da HoodCast send it to: daHoodCast@HoodTechPro.net#HoodCast #BreakingNews #ElonMusk #doge  #PoliticsUnfiltered #Tesla #MayorAdams #HTPBreakingNews #IndependentArtist #MusicTalk #RealTalk #HipHopCulture #UrbanTalk #StreetLife #Hustle #VibeCheck #Unfiltered #podcast #trump #tariffs #gmackdaboss #nyc #arkansas 

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

This week on the RV Podcast: Why do Class B RVs cost so much… are the high-end ones really worth a quarter of a million dollars? If you're headed to the Big Bend National Park in Texas, be aware that you're not alone. hundreds of Federal troops are now patrolling there - on foot and in armored vehicles. RV Travel Tips to make your drive less tiring and more enjoyable All this plus the RV News of the Week  and Mike & Jen's RV Storytime showcasing Jennifer's nerves of steel... all coming up in Episode 541 of the RV Podcast

The mother of a 5-year-old boy found dead in South Dallas was sentenced to life in prison last week for beating the child. 29 year old Tiffany Williams was found guilty Friday of injury to a child in connection with the 2022 death of Zamaurian Kizzee. The boy's legal father, 77 year old Ulysses Kizzee, faces a charge of injury to a child by omission. In other news, Southwestern Health Resources, which includes the medical providers and hospitals at Texas Health Resources and UT Southwestern are no longer in-network for Blue Cross and Blue Shield of Texas insurance plans, including commercial plans, as well as Medicaid and Medicare Advantage plans; Big Bend National Park in Texas could soon expand by thousands of acres. Three lawmakers — U.S. Sens. John Cornyn, R-Texas, and Ben Ray Luján D-New Mexico, and U.S. Rep. Tony Gonzales, R-San Antonio — introduced a bill in Congress last month to acquire roughly 6,100 acres along the park's western boundary; and April is Dallas Arts Month and the city is buzzing with fresh, interactive ways to experience art and music. Check out the trends taking over the city in today's edition of the Dallas Morning News. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome back to National Park Nightmares, the podcast that explores real-life disappearances, survival stories, and unexplained events from deep within America's most iconic wilderness areas. In Volume 4, we dive into some of the most chilling—and unforgettable—cases yet. We begin with a rare story of survival. Christy Perry, a seasoned hiker, vanished in Big Bend National Park in Texas in November 2023. For eight days, she endured freezing temperatures, rain, and isolation with no food and only rainwater to drink. Most feared the worst.Then, against all odds, she was found alive. Her story is a reminder that sometimes, hope really does make the difference. But not every story has a happy ending.Next, we explore the mysterious disappearance of Eric Robinson, a veteran adventurer who set out to solo-hike Utah's High Uintas in 2011—and never made it back. Years passed with no trace until, in 2016, a group of hikers stumbled on his remains in one of the most rugged areas of the park. What happened in those final days remains unclear, but the discovery offered long-awaited answers.Then there's Morgan Heimer—a young river guide who vanished in broad daylight in the Grand Canyon in 2015. One moment he was assisting guests at the water's edge… the next, he was gone. No struggle. No sound. No trace.Despite an extensive search, his case remains one of the canyon's most baffling mysteries.We also revisit the strange disappearance of George Penca, who was hiking with his church group on Yosemite's popular Upper Yosemite Falls Trail in 2011. It was a busy day, surrounded by people. And yet, George simply disappeared. Search efforts came up empty. The trail gave no clues. And like Morgan, George was just… gone.Michael Ficery's case takes us deeper into Yosemite's backcountry. In 2005, the experienced solo backpacker set out from Hetch Hetchy and was never seen again. His backpack was found along a trail—but nothing else. No remains. No other belongings. Just a pack, sitting in silence, in the middle of nowhere.And finally, not every mystery is about a disappearance.In 2005, in Hawai'i Volcanoes National Park, 44-year-old Arman B. Johnson was found murdered just off the highway. A single gunshot wound. No suspects. No clear motive. A life taken violently in a place known for its beauty—and still, no justice.Some of the people in this episode came back. Some didn't. Some are still missing. And in every case, one thing is clear: even in the most beautiful places on earth, the wild doesn't play by our rules.These stories aren't just about mystery. They're about real people. And if you know anything about the cases of Morgan Heimer, George Penca, Michael Ficery, or Arman Johnson, we urge you to contact authorities. Even one small tip can make all the difference.If this episode stayed with you, subscribe, rate, and review the podcast. Share it with someone. And if you want more, head over to our YouTube channel, Backwoods Bigfoot Stories, for deep dives into more strange disappearances and true crime in the wild.Until next time—stay safe, stay aware… and stay curious.Get Our FREE NewsletterGet Brian's Books Leave Us A VoicemailVisit Our WebsiteSupport Our SponsorsVisit Untold Radio AM

Go off-the-grid with Randy, Caly, and park ranger Christy Negele as they discuss the Rio Grande rafting, donkey rides in Mexico, immense canyons, and other top things to do in one of America's most vast, remote, and unique locations: Big Bend National Park. Subscribe to RV Destinations Magazine at https://RVDestinationsMagazine.com. Use code PODCAST20 to get 20% off your subscription today!Learn more about Big Bend National Park at https://https://www.nps.gov/bibe.CHAPTERS00:54 About Ranger Christy Negele07:32 Fun Facts15:11 Backpacking20:53 Fossil Discovery Exhibit23:35 Birdwatching27:21 Ross Maxwell Scenic Drive35:01 Chisos Basin38:40 OX BLOX39:38 Window Trail41:46 Mexico46:48 Rio Grande48:53 Hot Springs54:35 Santa Elena Canyon58:24 Ranger Christy's Favorites01:02:08 Recommended CampgroundsPARTNERSHIPSGet 10% OX BLOX, the strongest, most durable, and most versatile trailer support on the market, by going to https://myoxblox.com and entering code RVD.

Sunflowers come in all shapes and sizes, and the group has gained a new member. Nicknamed the “woolly devil,” Ovicula biradiata is the product of the amazing bi-national collaboration between taxonomists, conservationists, and community scientists in Big Bend National Park. But it comes at a time when the future of National Parks is uncertain.“I think this particular discovery has inspired a lot of people outside of the world of biodiversity science to recognize that we still have a lot of work to do in terms of just describing the biodiversity in environments as iconic as the US National Parks” says Isaac Lichter Marck, one of the taxonomists involved in the description. “We assume that because it's found within a US national park that it'll be within an environment that's preserved into the future. That's been the ideal of national parks. But I think in the current reality we have to be cautious about that assumption.”Listen in to learn more about Isaac and his work, the tremendous effort that went into this discovery, and what the future might look like for this little plant and others.Isaac Lichter Marck's paper “Ovicula biradiata, a new genus of Compositae from Big Bend National Park in Trans-Pecos Texas” is in issue 252 of PhytokeysIt can be found here: https://doi.org/10.3897/phytokeys.252.137624A transcript of this episode can be found here: Isaac Lichter Marck - Transcript New Species: Ovicula biradiataEpisode image credit: Cathy HoytOther articles about this new species:https://www.npr.org/2025/02/26/nx-s1-5308248/wooly-devil-new-species-genus-big-bendhttps://www.nps.gov/bibe/learn/news/new-plant-species-discovered-in-big-bend.htmArticles about cuts to National Parks staff and funding:www.bbc.com/news/articles/czx7kez4vx2owww.npr.org/2025/02/28/nx-s1-5304434/what-doge-cuts-could-mean-for-national-park-visitorswww.npca.org/articles/6614-five-ways-president-trump-s-executive-orders-could-harm-national-parksFollow Isaac on social media:Bluesky: @ca-naturalist.bsky.socialInstagram: California_naturalistTwitter: @ca-naturalistBe sure to follow New Species on Bluesky (@newspeciespodcast.bsky.social) and Instagram (@NewSpeciesPodcast) and like the podcast page on Facebook (www.facebook.com/NewSpeciesPodcast).Music in this podcast is "No More (Instrumental)," by HaTom (https://fanlink.to/HaTom)If you have questions or feedback about this podcast, please e-mail us at NewSpeciesPodcast@gmail.comIf you would like to support this podcast and enjoy bonus episodes, please consider doing so at https://www.patreon.com/NewSpeciesPod

The woolly devil (Ovicula biradiata) is a fascinating and unique member of the daisy family (Asteraceae) that was only recently described to science. It was first found in Big Bend National Park in Texas and serves as an important reminder of not only the need for protecting wild places but also how little we still know about the natural world. Join me and Dr. Isaac Lichter Marck as we discuss what makes this plant unique, what it can teach us about plant evolution in stressful habitats, and what it takes to describe a new species. This episode was produced in part by Aaron, Gillian, Abi, Rich, Shad, Maddie, Owen, Linda, Alana, Sigma, Max, Richard, Maia, Rens, David, Robert, Thomas, Valerie, Joan, Mohsin Kazmi Photography, Cathy, Simon, Nick, Paul, Charis, EJ, Laura, Sung, NOK, Stephen, Heidi, Kristin, Luke, Sea, Shannon, Thomas, Will, Jamie, Waverly, Brent, Tanner, Rick, Kazys, Dorothy, Katherine, Emily, Theo, Nichole, Paul, Karen, Randi, Caelan, Tom, Don, Susan, Corbin, Keena, Robin, Peter, Whitney, Kenned, Margaret, Daniel, Karen, David, Earl, Jocelyn, Gary, Krysta, Elizabeth, Southern California Carnivorous Plant Enthusiasts, Pattypollinators, Peter, Judson, Ella, Alex, Dan, Pamela, Peter, Andrea, Nathan, Karyn, Michelle, Jillian, Chellie, Linda, Laura, Miz Holly, Christie, Carlos, Paleo Fern, Levi, Sylvia, Lanny, Ben, Lily, Craig, Sarah, Lor, Monika, Brandon, Jeremy, Suzanne, Kristina, Christine, Silas, Michael, Aristia, Felicidad, Lauren, Danielle, Allie, Jeffrey, Amanda, Tommy, Marcel, C Leigh, Karma, Shelby, Christopher, Alvin, Arek, Chellie, Dani, Paul, Dani, Tara, Elly, Colleen, Natalie, Nathan, Ario, Laura, Cari, Margaret, Mary, Connor, Nathan, Jan, Jerome, Brian, Azomonas, Ellie, University Greens, Joseph, Melody, Patricia, Matthew, Garrett, John, Ashley, Cathrine, Melvin, OrangeJulian, Porter, Jules, Griff, Joan, Megan, Marabeth, Les, Ali, Southside Plants, Keiko, Robert, Bryce, Wilma, Amanda, Helen, Mikey, Michelle, German, Joerg, Cathy, Tate, Steve, Kae, Carole, Mr. Keith Santner, Lynn, Aaron, Sara, Kenned, Brett, Jocelyn, Ethan, Sheryl, Runaway Goldfish, Ryan, Chris, Alana, Rachel, Joanna, Lori, Paul, Griff, Matthew, Bobby, Vaibhav, Steven, Joseph, Brandon, Liam, Hall, Jared, Brandon, Christina, Carly, Kazys, Stephen, Katherine, Manny, doeg, Daniel, Tim, Philip, Tim, Lisa, Brodie, Bendix, Irene, holly, Sara, and Margie.

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.

During this segment of What Does the Bible Say About That, Kevin and Josh Schwisow discuss some controversial topics regarding theology, metaphysics, and theonomy. What is the origin of sin and evil? What is the connection between God's sovereignty and sin in our lives? Do ceremonial laws still apply today? This program includes: 1. The World View in 5 Minutes with Adam McManus (Trump's budget passes the House, Georgia Supreme Court upheld Heartbeat Law, New plant found in Big Bend National Park) 2. Generations with Kevin Swanson

It's Thursday, February 27th, A.D. 2025. This is The Worldview in 5 Minutes heard on 125 radio stations and at www.TheWorldview.com.  I'm Adam McManus. (Adam@TheWorldview.com) By Jonathan Clark Ugandan Muslims stab Christian evangelist Morning Star News reports hardline Muslims stabbed a Christian evangelist in eastern Uganda earlier this month. The attackers stabbed 39-year-old Robert Kasozi in the stomach and beat three of his co-workers. This came after Robert engaged in open-air preaching and led a 75-year-old widow to Christ. Angered by this, the widow's relatives attacked the Christians and tore up their Bibles. Thankfully, the man is recovering from his wounds in the hospital, but has vowed to file a case with the police upon his return home. Authorities did not arrest any of the Muslim attackers at the time though some were known to area residents.  This was the latest of many instances of persecution against Christians in Uganda documented by Morning Star News.  Northern Ireland to threaten religious liberty Northern Ireland is considering legislation that could threaten religious liberty. Lawmakers for the region may consolidate existing so-called “equality” laws into one new law. The Christian Institute warns this could undermine religious liberty and “detrimentally affect the work of churches.” Officials previously used equality laws to target a Christian bakery for refusing to participate in celebrating sexually perverted lifestyles.  Sam Webster with The Christian Institute told lawmakers, “Laws can be passed very easily, but legislators don't necessarily always see the implications further down the track for other protected characteristics.”  Isaiah 10:1 says, “Woe to those who decree unrighteous decrees, who write misfortune, which they have prescribed.” Trump's budget passes the House In the United States, before the vote on President Donald Trump's budget on Tuesday, House Speaker Mike Johnson made these remarks. JOHNSON: “We promised to deliver President Trump's full agenda, not just a part of it. We're not just going to do a little bit now and return later for the rest. We have to do it now. And that ‘one big, beautiful bill' will include securing the border, restoring America's energy dominance, dismantling the deep state, growing our economy, ensuring we don't have the largest tax increase in US history, and a return to peace through strength. “We do not have time to waste. The American people are expecting us to deliver on this, and we will. House Republicans need to unite so we can keep this process moving forward. And I think they all understand that we're working right now to get everybody on board. I think everybody wants to be on this train and not in front of it.” The resolution passed 217-215 with no Democrat support and one Republican voting against it. The proposal lays a framework for enacting President Donald Trump's legislative agenda. It cuts $4.5 trillion in taxes and at least $1.5 trillion in spending and raises the debt ceiling by $4 trillion.  The resolution would allow for the defunding of Planned Parenthood which receives hundreds of millions of dollars from the government each year. The proposal heads to the Senate where it must get bipartisan support. Georgia Supreme Court upheld Heartbeat Law The Supreme Court of Georgia once again upheld the state's heartbeat law. The court ruled 6-1 to uphold the Living Infants Fairness and Equality Act last Thursday. The law bans the killing of unborn babies with detectable heartbeats with some exceptions.  The latest ruling overturns a lower court ruling in a case brought by abortion activists.  Heartbeat laws in other states have been upheld by their respective supreme courts, including Florida, Iowa, and South Carolina.  Amazon outpaced Walmart Amazon, the e-commerce giant, outpaced the retail giant Walmart  in quarterly revenue for the first time.  Amazon brought in $187.8 billion in revenue during the fourth quarter of last year while Walmart brought in $180.5 billion. Walmart has been the top revenue-generating company each quarter for over a decade after outpacing Exxon Mobil in 2012. Walmart is still projected to lead in annual sales, but Amazon is close behind.  Decline of Christian identification has slowed A new report from Pew Research found the decline of Christian identification in the U.S. has slowed. Sixty-two percent of U.S. adults identify as Christians currently, down from 78% in 2007. That percentage fell to 71% by 2014 and 63% by 2019. However, the share of self-identified Christian adults has hovered between 60% and 64% over the past five years.  Non-Christian religious identification stands at 7.1%, up from 4.7% in 2007. And identification as religiously unaffiliated stands at 29%, up from 16% in 2007 but appears to be plateauing.  New plant found in Big Bend National Park And finally, a new species of plant was discovered at a U.S. national park for the first time in 50 years. Park staff members first encountered the plant in Big Bend National Park in Texas last year. The National Park Service noted that the plant's “fuzzy foliage and interesting flower looked like nothing they had seen before.”  Researchers analyzed the plant, concluding it is unique enough to be classified as a new species. The plant is officially called Ovicula biradiata and belongs to the same family as daisies.  Researchers are also investigating potential medicinal applications of the plant, including anti-cancer and anti-inflammatory properties.  Psalm 104:24 says, “O LORD, how manifold are Your works! In wisdom You have made them all. The Earth is full of Your possessions.” Close And that's The Worldview on this Thursday, February 27th, in the year of our Lord 2025. Subscribe by Amazon Music or by iTunes or email to our unique Christian newscast at www.TheWorldview.com. Or get the Generations app through Google Play or The App Store. I'm Adam McManus (Adam@TheWorldview.com). Seize the day for Jesus Christ.

During this segment of What Does the Bible Say About That, Kevin and Josh Schwisow discuss some controversial topics regarding theology, metaphysics, and theonomy. What is the origin of sin and evil? What is the connection between God's sovereignty and sin in our lives? Do ceremonial laws still apply today?This program includes:1. The World View in 5 Minutes with Adam McManus (Trump's budget passes the House, Georgia Supreme Court upheld Heartbeat Law, New plant found in Big Bend National Park)2. Generations with Kevin Swanson

Shiftless Episode 95: Cycling Industry Insights, Garmin Innovations, and the Impact of Public Lands CutsReach out and touch us: shiftlesslive@gmail.comTariffs and how they are affecting the bicycle industryhttps://www.peopleforbikes.org/news/bikes-and-e-bikes-avoid-new-tariffsCutting Public Lands Workforce Will Have Consequences For Outdoor Recreation https://www.outdooralliance.org/blog/2025/2/21/press-release-cutting-the-public-lands-workforce-will-have-consequences-for-outdoor-recreationFinally some good news from an industry giant?https://www.bicycleretailer.com/industry-news/2025/02/19/garmin-reports-record-year-consolidated-revenueSalsa releases carbon Tributary https://pages.qbp.com/index.php/email/emailWebview?email=Nzk2LVhBSy04MTEAAAGY5qLr7XkcI7XEHnlRi4FxPF1JclfY_KlGQ6_aAj19jimhkg7_FBTsubtOr1FCcIghn1ctX4OsUiVkocBHOV57R2y28IKIdpal7Q Carbon gravel bike recall due to catastrophic failure? https://www.cyclingnews.com/news/bmc-issues-immediate-stop-ride-notice-on-gravel-bike-due-to-potential-fork-steerer-separation/In this episode of Shiftless, Kevin navigates potential new directions for the show while sharing updates about co-hosts Caleb and Brad's exciting trip to Big Bend National Park. Key topics include a significant carbon gravel bike recall due to fork steer separation issues, and insights into recent industry shifts, such as Salsa rolling out a new carbon-version bike and the potential impact of tariffs on the U.S. bicycle industry. The episode also discusses the consequences of reducing the public lands workforce on outdoor recreation and highlights Garmin's record revenue, driven particularly by their fitness products. Real-life experiences emphasize the importance of Garmin devices and proper staffing for safe outdoor adventures. Listeners are encouraged to share their opinions via email is preferred over comments. The episode concludes with an affirmation to get out and ride their bikes.00:00 Introduction and Episode Overview00:19 Upcoming Adventures and Stories00:47 New Format and Topics01:56 Industry News: Carbon Gravel Bike Recall03:50 Impact of Tariffs on the Bicycle Industry07:08 Public Lands Workforce Cuts10:45 Garmin's Record Year and Product Insights24:37 Salsa's New Carbon Bike Release31:19 BMC Gravel Bike Recall32:38 Conclusion and Final Thoughts

About the Guest Kristen Brengel serves as the Senior Vice President of Government Affairs for the National Parks Conservation Association (NPCA). With extensive experience in advocacy and policy, Kristen has been a pivotal voice in the conservation and protection of national parks across the United States. Her work involves lobbying on Capitol Hill, engaging with international media, and championing environmental policies that safeguard public lands and ecosystems. Kristen is a long-time advocate for the protection of public lands, bringing awareness and action to issues impacting national parks and their staff. Episode Summary In this episode, we discuss the recent layoffs affecting the National Park Service and other land management agencies. Featuring Kristen Brengel of the National Parks Conservation Association, the episode looks into the devastating effects of the recent federal workforce reductions on desert public lands and conservation efforts. Listeners will gain a deeper understanding of the challenges facing park staff and the significant measures needed to restore these vital environmental protections. Chris and Kristen explore the impact of thousands of layoffs within the National Park Service and other federal agencies, critically affecting the management and protection of public lands in the desert and beyond. The conversation touches on the importance of seasonal and probationary workers to the National Park Service and how their abrupt terminations are undermining both visitor safety and conservation efforts. Kristen emphasizes the urgent need for public action to support park staff and shares strategies for pressuring Congress to reverse these harmful reductions. Key Takeaways Thousands of employees across federal land management agencies, including the National Park Service, have faced unjustified layoffs, severely impacting public lands protection. The layoffs include significant numbers of seasonal and probationary workers who provide essential services such as search and rescue, impacting visitor safety and park operations. Kristen Brengel emphasizes the critical role of Congress in reversing these layoffs and urges public action to pressure lawmakers to protect public land staff. Despite the bleak circumstances, there are positive discoveries in national parks, such as the finding of a new plant genus, Ovicula biradiata, in Big Bend National Park. The episode advises on the economic and cultural importance of national parks to local gateway communities, highlighting the broader impacts of workforce reductions. Notable Quotes "In just over a week, the Park Service has lost 9% of its staff. It's not like there is a plan in place to handle this decrease in staff." "Parks have a ripple effect on the economy. It's just pure math when you look at the economics of this." "It's not like the Park Service had an alternative plan. It's a dramatic and traumatic cut." "This is not the year to go on a rigorous hike. We want people to be safe, and we're worried about folks going into the summer." Resources National Parks Conservation Association https://www.npca.org/ Contact your Congressional representatives to advocate against federal layoffs in national parks: https://www.house.gov/representatives/find-your-representative 90 Miles from Needles' donation page: https://90milesfromneedles.com/donateBecome a desert defender!: https://90milesfromneedles.com/donateSee omnystudio.com/listener for privacy information.

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!

In this episode of Exploring the National Parks, we're mapping out the ultimate Spring Break road trip!  Get ready for a journey through five of the most stunning national parks in the West—all packed into one eight-day adventure. This road trip is filled with amazing sights to see and things to do. Join us as we share how to make it happen this spring break! Here's what we'll cover: Where to kick off your road trip for maximum adventure The must-see highlights of Saguaro National Park Perfect pit stops to make the drive even more memorable What makes Big Bend National Park a can't-miss destination An almost endless list of activities to enjoy on this trip What to do in Guadalupe Mountains National Park  The location of our favorite cave in the world (it's a must-visit!) How to make the most of your time at White Sands National Park We hope you get the chance to take this road trip this spring! It will take you through five national parks in just eight days and is the perfect way to enjoy the spring weather. Don't forget your homework for today! Tell us, which one of these five national parks is your favorite? Head over to the Dirt in My Shoes Facebook or Instagram page and let us know!  For a full summary of this episode, links to things we mentioned, and free resources/deals to get your trip planning started, check out the full show notes here.

Valerie Ellis loves helping kids and parents connect with God and each other in the everyday moments. She is an author, speaker, and founder of Our Everyday Parables, an online resource with book reviews and ideas for families pursuing faith and compassion. A certified teacher with countless hours in children's ministry, Valerie writes books that serve kids at the intersection of faith and fun. Her latest book is Let's Go! Bible Adventures: Real Bible Stories for Kids Who Love Trains, Tractors, Ice Cream Trucks, and More! Valerie is a frequent speaker for The MomCo (formerly MOPS) and similar groups. She stays involved with her own local chapters of The MomCo, SCBWI, and the Texas Library Association as well. Valerie is also a nonprofit consultant, trainer, and grant writer in the Houston area, where she lives with her husband, Josh, and their two boys. An Ohio-born, Texas-raised TCU Horned Frog, Valerie loves live music, is obsessed with Big Bend National Park, and always has a good reason for not putting her shoes back in the closet. Connect with Valerie on her website, Instagram, X, Pinterest, TikTok, and Goodreads, or sign up for her Newsletter here.

Howdy, friends! Pardon the heavy breathing and scattered chit-chat this week but I am excited to be uploading this conversation I had with my Pop while we were on vacation, hiking the Chisos mountains in Big Bend National Park. The initial idea was to go over our brew days in 2024, which we sort of […]

In this episode of the 23 Personnel Podcast, hosts Spencer and Michael dive into the latest happenings in Texas Tech sports, including live reactions to a basketball game, updates on the football coaching staff, and discussions about transfer players. They also analyze the college football playoff semi-finals and reflect on the struggles of the Lady Raiders basketball team, while looking ahead to their upcoming games. In this conversation, the hosts discuss the challenges of parenting, particularly at bedtime, and share humorous anecdotes about their children's fears. They then transition into a detailed analysis of Texas Tech's recent basketball performance, focusing on specific games, coaching decisions, and the importance of scoring in critical moments. The conversation wraps up with a look ahead to upcoming games and predictions for the team's future performance. In this conversation, the hosts discuss their recent experiences at Big Bend National Park, sharing insights about the park's unique landscapes and hiking trails. They also delve into the topic of collecting, reflecting on personal collections and the emotional ties to inherited items. The discussion shifts to the challenges of modern media subscriptions, highlighting the complexities and frustrations of navigating streaming services and their associated costs.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.

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! 

Brad joins me to discuss our past week with Brad shooting urban light waterfowl and I spent some time in Big Bend National Park, Texas. We then share our year end review which covers our top 3 moments as well as how we felt we grew over the past year and what we hope to work on in the coming year. A huge thanks to every listener for supporting us and we are excited for another year of shows to come! Trippy lights Duck Wider Waterfowl Shot Brad's favorites from the year Yellowlegs wider Yellowlegs in Fog Ruddy Turnstone Ray's favorites from the year Mountain Goat in Glacier National Park Loon and Moon Bisti Wren - not shared yet

A woman from Roanoke goes missing after being separted from her husband at Big Bend National Park. Why didn't he turn around? Why did it take 30 hours to find her?

Today on LIVE! Daily News, Ryan Renfroe was convicted in the murder of Jakob Jones, details have been released about a man arrested for possessing lewd images of children, and a high-speed pursuit ended with a suspect in handcuffs.Also, Joe Hyde talks with the Angry Cactus' Tim Condon who wrote more than just a cookbook. Today's Top Stories:Grandmother of 12 Sets World Record with 1,575 Pushups in 60 Minutes (11/25/2024)Shannon Receives Fourth Consecutive 'A' Grade (11/25/2024)All About Angelo State's Annual Christmas Tree Lighting (11/25/2024)Former Six-Man Football Star Grayson Rigdon Commits to North Carolina State (11/25/2024)Wall High School Senior Receives $1,000 Scholarship from San Angelo Nursing and Rehab (11/25/2024)DPS Operation in Permian Basin Results in Hundreds of Citations and Multiple Arrests (11/25/2024)Texas Has Allowed $100 Permits to Modify Weather Since 1967 (11/25/2024)Miles to Host Cobblestone Christmas on Saturday (11/25/2024)Friday Night Lights Reboot in the Works (11/25/2024)Texas Hunt & Fish App Now Offers Mountain Lion Harvest Reporting Option (11/25/2024)Pfluger Urges Haiti to Evacuate 70 Children as Violence Escalates (11/25/2024)DPS Stepping Up Patrols for Thanksgiving Week: Here's When (11/25/2024)San Angelo City Offices to Close for Thanksgiving Holiday (11/25/2024)Angelo State Seniors to Showcase Art in Two Free Public Exhibits (11/25/2024)Texas Woman Apologized for Poor Aim After Shooting Boyfriend Multiple Times (11/25/2024)ASU Alumnus and Professor Elected Secretary of Texas Teacher Educators Association (11/25/2024)13 Migrants, Including Children, Rescued from Big Bend National Park (11/25/2024)This is What 'Project Concho' Could Look Like (11/25/2024)Congressman Pfluger to Hold San Angelo Town Hall Tonight (11/25/2024)Here's Your Thanksgiving Week Forecast (11/25/2024)Aggravated Assault and Multiple Theft Charges Top Booking Report (11/25/2024)Angelo State Women's Soccer Wins in OT, Advances to 3rd Round of Playoffs (11/24/2024)VIDEO: Helicopter Assists in Searching for Bailout Suspect after High Speed Pursuit (11/24/2024)Here's What's Replacing San Angelo's Old Sitel Building (11/24/2024)New Business Opens at Sunset Mall (11/24/2024) 

As the calendar runs down on the current session of Congress, there are a number of pieces of legislation that would involve or possibly impact the National Park System if they find their way into an omnibus lands bill that gains passage before the session adjourns.   While we haven't seen exactly what might find their way into an omnibus lands bill, among the candidates are legislation that would turn Chiricahua National Monument into a national park, one that would create a “designated operating partner” to oversee the Appalachian National Scenic Trail, and another that calls for a Benton MacKaye National Scenic Trail feasibility study.   There's also pending legislation that would approve expansion of Big Bend National Park by about 6000 acres, one that would transform Apostle Islands National Lakeshore into Apostle Islands National Park and Preserve,  and one that, if passed, would forbid any official wilderness designation to be bestowed on Big Cpress National Preserve.   We're going to take a look at the Big Bend, Apostle Islands, and Big Cypress measures today with Bob Krumenaker, who, during his 40+ years with the National Park Service, was superintendent of both Apostle Islands National Lakeshore and Big Bend National Park and served a stint as acting superintendent of Everglades National Park, which adjoins Big Cypress National Preserve.

Today on LIVE! Daily News, a car crashed into a house last night, Cornerstone Christian School brought home some state medals and a missing man was found according to the SAPD.Also, Josh Driskell with Goodfellow AFB is in the studio to talk about Santa Market Days and Hector Guevara is talking to the media.Today's Top Stories: 'Stellar' Deer Season Expected This Fall (10/29/2024)Wildfire Reported Near Woodson; High Winds Elevate Spread Risk (10/29/2024)San Angelo Police Locate Missing 86-Year-Old Man (10/29/2024)San Angelo Man Indicted for Setting Ex's House on Fire (10/29/2024)Pfluger's 100th Bill Targets Federal Employee Resistance (10/29/2024)Man Riding Bicycle Struck by Vehicle Near Downtown San Angelo (10/29/2024)Body of 24-Year-Old Hiker Found in Big Bend National Park (10/29/2024)San Angelo Mother Seeks Support for Daughter's Brain Surgery (10/29/2024)San Angelo Cornerstone Wins 2 Titles at State Cross Country Meet (10/29/2024)Whataburger Debuts White Chocolate Peppermint Shake and Coffee for Holiday Season (10/29/2024)Retired San Angelo Doctor Publishes Book on Caring for Cancer Patients in Rural Texas (10/29/2024)Wind Advisory, Severe Weather, and Halloween Forecasts for West Central Texas (10/29/2024)DPS Says: Don't Do Anything Scary This Halloween (10/29/2024)Lewd Assault of a Child and Endangering a Child Top Booking Report (10/29/2024)Driver Crashes into San Angelo Home, Witnesses Say He Fled the Scene (10/28/2024)Friday Night Rewind: Best Games, Biggest Wins and Top Performers From Last Week (10/28/2024) 

This episode will explore the effort to keep Big Bend National Park Wild.  Our guest is Bob Krumenaker.  Bob is a former National Park Service superintendent.  Over his thirty year career Bob managed several parks, including The Everglades, Apostle Islands, and Big Bend National Park.  It was at Big Bend that Bob truly found his calling as he worked for years with conservationists, local legislates and citizens to get much of Big Bend National Park designated as wilderness.  Bob recently retired and continues his efforts to have Big Bend designated as wilderness.  You can find out more information at https://keepbigbendwild.wordpress.com/.

About the Guest(s): Chris Clarke is the host of the "90 Miles from Needles: The Desert Protection Podcast." He brings a wealth of knowledge about wildlife and conservation topics, particularly relating to the American Southwest's deserts. Rick LoBello is the Education and Conservation Curator at the El Paso Zoo and Botanical Gardens, with previous experience as a park ranger at Big Bend National Park. A founding member of the Texas Lobo Coalition, Rick has decades of experience advocating for the conservation of the Mexican wolf. Erin Hunt is an advocate with Lobos of the Southwest. She has over 16 years of experience working on Mexican wolf conservation, particularly in public education, outreach, and coexistence efforts with ranching communities. Philip Sozanski is an AP U.S. History and AP Research teacher, and an independent historian focusing on environmental history. He is a board member of the Texas Lobo Coalition, with a strong interest in Texas's natural heritage and history of wildlife conservation. Episode Summary: In this episode of "90 Miles from Needles," host Chris Clarke delves into the crucial work of the Texas Lobo Coalition to restore the Mexican wolf to its former ranges in West Texas. Featuring insightful discussions with Rick LoBello, Erin Hunt, and Philip Sozanski, the episode captures the passion and urgency behind their conservation efforts. The group's goal is to foster coexistence between wolves and locals, creating a balanced ecosystem that benefits wildlife and people alike. Throughout the episode, listeners learn about the historical and ecological significance of the Mexican wolf, also known as the Lobo, in Texas. Rick LoBello shares his extensive experience with wolf conservation, while Erin Hunt discusses the importance of restoring ecosystems to ensure a future for diverse species, including the Mexican wolf. Philip Sozanski highlights the historical challenges and the cultural fears attached to wolves, which have persisted for centuries. Together, they make a compelling case for reintroducing this essential apex predator, emphasizing the potential positive impact on the Texas landscape.   Key Takeaways:   The Texas Lobo Coalition works tirelessly to create support among local landowners and the broader community for reintroducing the Mexican wolf to Texas. Mexican wolves once roamed parts of Texas but were hunted to near extinction by the mid-20th century due to conflicts with livestock farming. Current conservation efforts emphasize the ecological benefits of wolves, including maintaining healthy prey populations and ecosystems. Myths and fears about wolves persist, but evidence shows they pose little threat to human safety; education is crucial to change outdated perceptions. Restoring the Mexican wolf requires collaboration, empathy, and understanding that successful coexistence leads to healthier environments for all. Notable Quotes: "Our main aim is to find a way to give this animal a chance to return to its native landscape." – Rick LoBello 2. "We're not necessarily asking people to love wolves. We're asking people, what do you need from this land that you care about?" – Erin Hunt "Texans are rabid about their history and about their heritage, and the natural history of Texas is incomplete without the presence of this iconic species." – Philip Sozanski "Coexistence is absolutely possible. We know it works." – Erin Hunt Resources:  Texas Lobo Coalition: [texaslobocoalition.org](https://www.texaslobocoalition.org) Lobos of the Southwest: [https://mexicanwolves.org/](https://www. https://mexicanwolves.org/) * Wolf Conservation Center: [nywolf.org](https://www.nywolf.org)   Join us as we explore fascinating topics about desert wildlife conservation and the intricate dynamics of ecosystems. Listen to the full episode to discover how you too can support efforts to bring back the majestic Mexican wolf to its rightful home.  Become a desert defender!: https://90milesfromneedles.com/donateSee omnystudio.com/listener for privacy information.

Join us as we share stories from our recent flying adventures, including trips to Marfa, Texas and Washington State. We'll talk about handling crosswind landings, managing density altitude, and yes, even being the butt of a few jokes. We'll explore how we balance checklists and flows during flights, discussing when we rely on each method. Plus, we'll emphasize the importance of maintaining intentionality and discipline in the cockpit to ensure safety and avoid complacency. Tune in for some pilot talk with Ben, Brian, and Ted. * 100th episode is coming up! Oct 28, 4G7 Fairmont West Virginia. Not an official meetup, RSVP is required if you're planning to attend. * MRF Marfa Texas: https://www.airnav.com/airport/MRF * Brian's first Marfa trip: https://www.youtube.com/watch?v=IVrQ0tzicC8 * PBF Pine Bluff: https://www.airnav.com/airport/PBF * TKI McKinney Texas: https://www.airnav.com/airport/TKI * SJT San Angelo Texas: https://www.airnav.com/airport/SJT * Bordo- best sandwiches in Marfa: https://www.bordomarfa.com/ * Big Bend National Park: https://www.nps.gov/bibe/index.htm * Greenville Texas, Majors Army Airfield: https://en.wikipedia.org/wiki/Majors_Airport * Grand Coulee Dam airport: https://wsdot.wa.gov/travel/aviation/airports-list/grand-coulee-dam * Fly Washington Passport Program: https://www.flywashington.org/about.html * Avoiding gear-up landings: https://www.aopa.org/training-and-safety/students/flighttestprep/skills/avoiding-gear-up-mishaps

On today's podcast, scientists theorize about how to warm Mars; new findings about Britain's Stonehenge followed by a discussion about geology; beating problems with adverbs on Everyday Grammar; then, explore Big Bend National Park on our national parks series.

Big Bend National Park in Texas is the perfect cool-weather destination for star gazin, hiking, and soaking in the hot springs. Nestled in rural Texas, right along the Mexican boarder - this park will surprise and dazzle you, but you'll want to hear these tips for visiting Big Bend National Park before you go, and now is the perfect time to book and plan for it! - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Shop: ⁠⁠⁠⁠Trip Itineraries⁠⁠⁠⁠, ⁠⁠⁠⁠Amazon Storefront ⁠⁠⁠⁠and ⁠⁠⁠⁠TSP Merch⁠⁠⁠⁠ Connect: ⁠⁠⁠⁠YouTube⁠⁠⁠⁠, ⁠⁠⁠⁠TikTok⁠⁠⁠⁠, and ⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠and contact us at travelsquadpodcast@gmail.com to submit a question of the week or inquire about guest interviews and advertising. Submit a question of the week or inquire about guest interviews and advertising.

In the final Summit episode of Season 6, Mike and Dusty look at all of the hiking trails across the parks of Season 6 including Mammoth Cave National Park, Wind Cave National Park, Hot Springs National Park, Gateway Arch National Park, Big Bend National Park, and Shenandoah National Park.For more of our episodes on hikes in this and other National Parks, click here. To browse through our entire Library of hiking trail episodes, Trail Mix episodes, interviews, and more, visit our Episode Finder.Instagram: @GazeAtTheNationalParksFacebook: Gaze at the National Parks#gazeatthenationalparks#hikeearlyhikeoften#adventureisoutthereHosted by Dustin Ballard and Michael RyanEpisode Editing by Dustin BallardOriginal Artwork by Michael RyanOriginal Music by Dave Seamon and Mariella KlingerMusic Producer: Skyler FortgangOur listeners can get 20% off ANY Moon Travel Guide at Moon.com. Use offer Code GAZE24 at checkout. Our Sponsors:* Check out Outdoor Electronics: www.google.comSupport this podcast at — https://redcircle.com/gaze-at-the-national-parks/donationsAdvertising Inquiries: https://redcircle.com/brands

In the third of the four Summit episodes of Season 6, Mike and Dusty look at the Wildlife and ecosystems of the six parks of season 6 including Mammoth Cave National Park, Wind Cave National Park, Hot Springs National Park, Gateway Arch National Park, Big Bend National Park, and Shenandoah National Park.For more of our episodes on hikes in this and other National Parks, click here. To browse through our entire Library of hiking trail episodes, Trail Mix episodes, interviews, and more, visit our Episode Finder.Instagram: @GazeAtTheNationalParksFacebook: Gaze at the National Parks#gazeatthenationalparks#hikeearlyhikeoften#adventureisoutthereHosted by Dustin Ballard and Michael RyanEpisode Editing by Dustin BallardOriginal Artwork by Michael RyanOriginal Music by Dave Seamon and Mariella KlingerMusic Producer: Skyler FortgangOur listeners can get 20% off ANY Moon Travel Guide at Moon.com. Use offer Code GAZE24 at checkout. Our Sponsors:* Check out Outdoor Electronics: www.google.comSupport this podcast at — https://redcircle.com/gaze-at-the-national-parks/donationsAdvertising Inquiries: https://redcircle.com/brands

In today's episode of Backpacker Radio presented by The Trek, brought to you by Sawyer Products, we are joined by Katie “Oats” Houston. Oats is a solo thru-hiker, who's completed the AT, Colorado Trail, Lone Star Trail, and most importantly for today's recording, the 330-mile Appalachian High Route. We dive deep into the Appalachian High Route's details, including the standout sections, resupply strategy, the best months to hike it, standout stops in Asheville (where Katie is from), and much more. Katie also shares some tips for breaking out as a freelancer in the outdoor industry, which is especially relevant, as she is also a contributor for The Trek and formerly the head of our social media. We wrap the show by teasing our next live podcast- hint, it's not in Denver, Badger has a hilarious and misfortunate wild animal encounter at my house, the triple crown of conversations you don't get to on trail, and a listener voicemail / tick PSA. Sawyer Products: Check out Sawyer's Permethrin Pump at REI. Gossamer Gear: Use code “SNUGGLEBUG” for 20% off shelters at gossamergear.com.  LMNT: Get a free sample pack with any order at drinklmnt.com/trek. Shady Rays: Use code “TREK” for 50% off two or more pairs of sunglasses at shadyrays.com. [divider] Interview with Katie “Oats” Houston Katie's Instagram Katie's Trek Profile Katie's Website Time stamps & Questions 00:03:57 - Reminders: We're coming to Austin, TX! Support us on Patreon and check out our Backpacker Radio hats in the Trek's store! 00:08:30 - Introducing Oats 00:09:05 - How did you get into the outdoors and the Trek? 00:10:04 - How did you get your trail name? 00:13:22 - Why did you decide to hike the AT? 00:16:32 - Were you the first person to do the Appalachian High Route? 00:19:06 - Can you give us an overview of the Appalachian High Route? 00:25:22 - What's the route like elevation-wise? 00:28:20 - What are the towns and resupplies like? 00:30:50 - What do you know about the geology of the southern Appalachians? 00:36:01 - What are the highlights of Asheville? 00:40:00 - Could a first time hiker do the Appalachian High Route? 00:41:45 - What did you use for navigation? 00:43:50 - How did you pick to go clockwise? 00:45:46 - Tell us about the hiking you did in Texas 00:46:51 - Do you have tips about thinking through things while thru-hiking? 00:50:00 - Give us your rating and elevator pitch for the Lone Star Trail 00:55:26 - Discussion about the aggressive dogs on the Lone Star Trail 00:57:00 - Discussion about Big Bend National Park 00:59:05 - What are your tips for breaking into the outdoor industry? 01:04:28 - What are different ways to find outdoor industry jobs? 01:06:40 - Walk us through a typical week at Sawyer 01:08:08 - What are your tips for pricing your skills? 01:13:00 - How much freelance work do you do now? 01:14:55 - Give us Sawyer's background 01:20:57 - Where can people keep up with you? Segments Trek Propaganda: Why I Always Carry a Bear Canister When Thru-Hiking by Moose Juice QOTD: How long would you watch a loading screen before aborting all the info you entered/work you did/progress you made to start over? Scary Thing of the Week Pooping in the Woods Update Triple Crown of conversations you don't get into on trail Listener Voicemail Mail Bag 5 Star Review [divider] Check out our sound guy @my_boy_pauly/. 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 & Misty with Navigators Crafting, Andrew, Austen McDaniel, Austin Ford, Brad & Blair (Thirteen Adventures), Brent Stenberg, Bryan Alsop, Christopher Marshburn, Coach from Marion Outdoors, Dayne, Derek Koch, Eric Casper, Erik Hofmann, Gillian Daniels, Greg Knight, Greg McDaniel may he bring honor to his name, Hailey Buckingham, Liz Seger, Patrick Cianciolo, SPAM, Timothy Hahn, and Tracy “Trigger” Fawns. A big thank you to our Cinnamon Connection Champions from Patreon: 12 Trees Farms, Bonnie Ackerman, David, Dcnerdlet, Emily Galusha, Jeanie, Jeanne Latshaw, Joann Menzer, Katharine Rudzitis, Keith Dobie Jr, Merle Watkins, Peter, and Ruth S.

Adam has put together one of the best motorcycle events of the year.  Terlingua is a gem of a place here in Texas, tucked in between Big Bend National Park and the Chisos Mountains. Definitely, the best roads to ride in Texas this year event will kick off  October 10th-13th    Instagram https://www.instagram.com/runtoterlingua/   Don't miss out on our exclusive weekly podcast, "Garage Talk," available only on our Patreon community. Join the Fast Life Crew today to get access to ad-free audio podcasts. Click the link, download the app, and connect with other members on our community chat. Stay ahead of the game with exclusive updates and behind-the-scenes insights on Fast Life Garage. Sign up now! https://Www.patreon.com/fastlifegarage   @simpson_motorcycle_helmets  I swear by Simpson's helmets! After riding thousands of miles in them, I can confidently say that they fit me like a glove and enhance my riding experience. Not to mention, I always look like a badass while cruising down the highway! https://www.simpsonmotorcyclehelmets.com    @Thundermaxefi For years, I have relied on the TMax modules to power my fuel-injected Harleys, and I must say, their auto-tune technology has made these computers worth their weight in gold!  https://www.thunder-max.com Use Offer code “fastlife” for 10% off    @arlennessmotorcycles From complete design collections that can take your bike from stock to custom. Or their parts can be the finishing touches to your custom build.  Their performance line of parts gives you the custom look we all want while maintaining functionality. Head on over to https://www.arlenness.com to check out all the amazing products for your build. Drop the FASTLIFE10 offer code to save yourself 10% on your purchases.    @lexinmoto I listen to everything from music and podcasts to even audiobooks as I smash miles across the country with Lexin! Also, don't sleep on their Gen 2 air pumps, a must-have for motorcycle travel in case of a tire issue https://www.lexin-moto.com Offer code “fastlife” for 15% off     Cowboy Harley has your HD needs covered with the performance upgrades we all want, including service, sales, a stacked parts department, and the best gear and clothing. Check out   https://www.cowboyharleyAustin.com and on Instagram @cowboyhdaustin Make sure to tell them The Fastlife sent you!   Custom Dynamics, with over 20 years in business, is here to serve the motorcycle community with High-quality lighting options for your Harley Davidson!  With a lifetime warranty and the largest selection of lighting, they have something for your bike!   Https://www.customdynamics.com