Podcasts about Big Bend National Park

Stylist Carlos Nazario and photographer Tyler Mitchell, who worked together on the summer issue's “Lone Star State of Mind: Snapshots of Texans Today” shoot, first met when Mitchell was an intern at Art Partner. A mutual friend introduced them and showed Nazario some of Mitchell's photos. Mitchell was intimidated. “I instantly was like, this kid's amazing” Nazario told Chloe Malle on the latest episode of The Run-Through. Mitchell began photographing as a teenager in Atlanta and quickly became a serious student of the medium. “I started to realize that the images that we're surrounded with in our daily lives are made by pretty much 12 people. I was like, there should be more voices here. That was really the call to action for me.” His perseverance paid off. In 2018, when he was just 23 years old, he was asked to shoot Beyonce's fourth Vogue cover for the September issue. The creative duo came to the studio to discuss this stunning shoot from the summer issue, in which they travelled to Texas to capture an array of images that represent both modern Texan life and more broadly what some of America's diversity looks like. Among their subjects were Dallas-born model Ruth Deng and her family, an Austin-based escaramuza team, a Houston-based cowboy, and The Ocean of Soul, Texas Southern University's celebrated marching band. Though neither of them had spent significant time in the state prior to the shoot, Mitchell felt it was critical for them to be there. “We have to look at the South. To understand the dynamics of this country, one cannot avert their eyes from the South.”Vogue's summer issue, which highlights America's 250th anniversary, really required that the masthead and the pair think deeply about what this celebration would look like. “My first thought was it's a complicated time in our history,” Mitchell noted, “And so without being naive to that reality, how do we address people's real lives?” Their response, he jokes, to that difficult request, was to head straight to the borderlands—they decided to set part of this photo series in Big Bend National Park, which straddles the Texas-Mexico border. In a very American turn of events, just as Vogue was settling on the national park as a location, news came out about the possibility of building a border wall through the middle of it. Plans to build this wall through the park have since been called off, but the prospect of such a development still loomed large over the shoot. “Your phone actually changes time zones down there,” Nazario explained. “But you also get down there, and you are in the river, and you're thinking, borders are so arbitrary,” Mitchell added. The Run-Through with Vogue is your go-to podcast where fashion meets culture. Hosted by Chloe Malle, Head of Editorial Content, Vogue U.S.; Chioma Nnadi, Head of British Vogue; and Nicole Phelps, Director of Vogue Runway, each episode features the latest fashion news and exclusive designer and celebrity interviews. Learn about your ad choices: dovetail.prx.org/ad-choices

Across the United States, from Alaska to Puerto Rico, there are about 112 million acres of officially designated wilderness. That amounts to about 5 percent of the country's land mass. It might appear to be even smaller when you consider that more than half of those 112 million acres protected as wilderness are in Alaska. To say that wilderness is at risk from the human imprint isn't hyperbole. While there are millions of acres of proposed, recommended, and potential wilderness across the country, Congress acts extremely slowly on these matters. Indeed, it was back in 1989 when America's Red Rock Wilderness Act was first proposed in Congress to protect 8 million acres in Utah as official wilderness. The clock continues to tick on that proposal. Without official designation as wilderness, lands can be impacted by motorized and mechanized activities, from logging and mining and energy development to off-road-vehicle recreation. But the threats to both unofficial and official wilderness might be growing, as the Trump administration has called for a review of wilderness management on lands managed by the Bureau of Land Management, the U.S. Fish and Wildlife Service, and even the National Park Service. To explore what's at stake with wilderness in America under these proposals, we have Kevin Proescholdt, the conservation director for Wilderness Watch, a nonprofit advocacy organization, and Bob Krumenaker, chairman of Keep Big Bend Wild, a nonprofit advocating for official wilderness designation in Big Bend National Park and a long-time National Park Service manager joining us today. Public comment on the Interior secretary's directives is being taken through mid-August. Here are links to the public comment pages: BLM https://www.regulations.gov/document/BLM-2026-0034-0001 https://www.regulations.gov/docket/BLM-2026-0068 https://www.regulations.gov/docket/BLM-2026-0069 https://www.regulations.gov/docket/BLM-2026-0067 NPS regulations.gov - NPS 2026-0101 regulations.gov - NPS 2026-0100 FWS Wilderness Administration and Resource Stewardship; Managing Climbing Activities in Wilderness https://www.regulations.gov/document/FWS-HQ-NWRS-2026-1618-0001

How Water Became the Next Front in the Battle over Abortion. That story and more on H2O Radio's weekly news report. Headlines: The current El Niño could be brutal—not just on land but also in the oceans. A group of Republicans is trying to end access to medical abortion pills such as Mifepristone by alleging they contaminate water. The Trump administration is waiving environmental laws so they can build a border wall in Big Bend National Park, despite few illegal crossings. Thirsty? This jacket has your back.

Why a Border Wall in Big Bend Could Harm Wildlife, Ranchers, and Tourism Traveling to Terlingua and Lajitas, Texas, Bishop Michael Hunn speaks with Mike Wallens about proposed border wall expansion in the Big Bend near Big Bend National Park and Big Bend Ranch State Park. Wallens argues a physical wall is unnecessary and impractical because the Rio Grande's winding course would force construction inside the U.S., cutting ranchers and farmers off from water access, blocking wildlife movement, and potentially undermining tourism and river guiding by restricting access to the river and emergency routes. They discuss migrant rescues and deaths in the rugged canyons, and contend the wall offers little operational benefit in remote areas where response-time delays are meaningless. Instead, they point to existing technology—sensors, cameras, drones, and solar-powered rescue beacons—as the effective “wall,” noting broad local opposition that has united residents across political divides. 00:00 Road Trip Setup 01:24 Why a Wall Fails Here 02:37 Humanitarian Reality 03:51 Ranching Wildlife Tourism Costs 04:26 Community Unites Against It 05:42 Security Logic in Remote Terrain 07:57 Tech and Rescue Alternatives 09:15 CBP Agents and Final Verdict

Episode Summary Jack Humphrey and the Rewilding Earth podcast sit down with the Center for Biological Diversity's National Public Lands Advocate Laiken Jordahl to discuss the current administration's plan to extend border wall construction to Big Bend National Park and the West Texas borderlands. This is an immediate, gargantuan threat to one of America's most […] Read full article: Episode 173: Laiken Jordahl on the Battle for Big Bend

Clif Holland shares a father-and-son motorcycle adventure that took an unexpected turn shortly after arriving at Big Bend National Park. After a 700-mile ride to reach the start of their backcountry route, the decision to explore before staging their gear set the tone for what followed. Riding a heavily loaded BMW R1200GS on remote backroads, Clif quickly found himself facing the challenges of sand, weight distribution, and the limited margin for error on big adventure bikes, which led to DEEP TROUBLE. We talk about backcountry riding and the importance of preparation, training, and testing your setup before tackling routes like the BDR.

Even in this ugly era of political divisiveness under “King Donald,” some things remain bigger than partisan politics.For example, travel deep into Southwest Texas to the Mexican border, and you'll witness two powerful forces of political harmony in Big Bend National Park. First is the true majesty of nature – 1,200 square miles of high desert beauty, spectacular canyons, the Chisos Mounains' “sky islands,” black bears and jaguars, ancient artifacts of native peoples, etc.But you could also experience the marvelous rebellious spirit of today's Big Bend people who are battling the White House's ideological extremists. At issue is “The Wall,” the xenophobic piece of nastiness pushed by Stephen Miller, the Trump government's tyrannical, anti-immigrant chief. Build a multi-billion-dollar, 30-foot-high steel wall atop the Rio Grande's fragile, thousand-foot high cliffs, Miller maniacally commanded!Hello – such a monstrous wall would destroy the cliffs, devastate the economic, cultural, and other essential cross-border relationships that Big Bend communities rely on – and do nothing to stop desperate refugees. So, in a grassroots, non-partisan rebellion against such ideological bullstuff, a majority coalition of ranchers, environmentalists, local sheriffs, native Americans, and just folks have momentarily stalled the scheme. As a longtime Republican resident puts it: “Those advocating for this insane project should… acknowledge their nonsensical, aesthetically, and environmentally quixotic conduct, so their names may be indelibly placed on that border wall and remembered forever in infamy.”This is Jim Hightower saying… Trump is expected to push ahead, but the feisty grassroots champions are not intimidated. “We will be civil,” says one leader, “but we don't have to be polite.” Stay connected to them at nobigbendwall.org.Jim Hightower's Lowdown is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit jimhightower.substack.com/subscribe

Eligio Guerrero from The League of United Latin American Citizens (LULAC) in Seguin, TX joins the show to talk about the organization's work and its return to its roots as a civil rights stalwart in the face of ICE raids. And then the people of Big Bend National Park fight back against a wall. Plus, the children of the Dilley detention center, investing in the youth, and how to make it easier for Latinos to vote despite all the efforts against it. -Check out Rosetta Stone and use my code TODAY for a great deal: https://www.rosettastone.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Bob Krumenaker, a seasoned conservationist (over 41 years with the NPS) and former superintendent of Big Bend National Park, discusses the ecological, cultural, and political stakes involved with the proposed border wall construction in the remote, environmentally rich area of Big Bend National Park. Learn about why Big Bend is a sanctuary worth protecting and how local communities and conservation advocates are turning the tide against intrusive border infrastructure.In this episode:Bob shares his extensive career in the National Park Service and his deep connection to desert ecosystems.The unique geological and biological highlights that make Big Bend nationally significant.How border security policies threaten biodiversity, night skies, water resources, and local communities.The current status of border wall proposals and the bipartisan opposition rallying to preserve Big Bend's wild character.The legal and political efforts underway, including wilderness designation, to secure long-term protection.Practical ways for the public to get involved and support conservation efforts in their areas.Lessons from Big Bend about community cooperation and environmental advocacy.Resources & Links:Keep Big Bend WildBig Bend National Park Official SiteWilderness Act of 1964Border Wall Map & UpdatesNote: This interview sheds light on critical environmental and political issues facing public lands today. Your voice and involvement matter—learn more and take action through the links provided.

Steven Rinella and the MeatEater crew discuss: Bobcat collaring; the Man Eaters of Tsavo by John Banovich; the Monteith Shop fundraiser; building the border wall through Big Bend National Park?; an interview with professional golfer Brian Harman; the "rapid depopulation" strategy unfolding on Catalina Island; the effort to legalize deer baiting in Michigan; Forest Service overhaul confusion; Alaska opens a mountain lion season; a big crappie tournament; and more. Connect with Steve and The MeatEater Podcast Network Steve on Instagram and Twitter MeatEater on Instagram, Facebook, Twitter, and YouTubeSee omnystudio.com/listener for privacy information.

After public outcry, a physical border wall through Big Bend National Park appears to be on hold, The Texas Tribune reported. In February, the Trump administration waived more than two dozen environmental laws in order to clear the way for a 150-mile-long wall through West Texas, including Big Bend and the adjoining state park. Opposition quickly arose from people and politicians from both parties. The sheriffs of Brewster, Culberson, Hudspeth, Presidio and Terrell counties — a mix of Democrats and Republicans — wrote an open letter that said: “Based on decades of combined experience working with this terrain, we believe... Article Link

Stories we're following this morning at Progress Texas:A crowd of over 2,000 protestors - and speakers of a surprisingly bipartisan range - took part in a Saturday demonstration against purported plans by the Trump administration to build border walls through Big Bend National Park and other sensitive parts of the region: https://www.theguardian.com/us-news/2026/apr/05/texas-capitol-protest-big-bend-border-wall...Assurances that the Trump administration is not planning a physical wall have not been enough to assuage worries: https://www.texastribune.org/2026/04/03/texas-border-wall-big-bend-national-park-ranch-state-park/Trump's FEMA head is a longtime Texas misinformation peddler who claimed recently on a podcast to have "teleported" into a Georgia Waffle House restaurant: https://www.chron.com/news/article/texas-fema-teleporting-22186446.phpGovernor Greg Abbott has taken heat - but offered no retraction or apology - for sharing a fake AI image of the rescue of downed American fighter pilots in Iran on Easter Sunday: https://www.chron.com/news/article/texas-gov-abbott-blasted-sharing-ai-generated-22190447.phpProgress Texas is the media partner of the Texas Nature and Clean Energy Summit, hosted by Environment Texas, at Austin's Lady Bird Johnson Wildflower Center on Tuesday April 7! RSVP to join us: ⁠⁠https://environmentamerica.org/texas/center/events/texas-nature-and-clean-energy-summit/⁠⁠We're excited to see YOU in Dallas for our 16th anniversary celebration on Tuesday June 16! Make your reservation now: ⁠⁠⁠⁠⁠⁠https://act.progresstexas.org/a/anniversary2026⁠⁠⁠⁠⁠⁠Progress Texas is expanding into both broadcast radio - including a new partnership with ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠KPFT-FM in Houston⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - and into Spanish language media! Make a tax-deductible contribution to our radio initiative ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠HERE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and to our Spanish expansion ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠HERE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Find our web store and other ways to support our important work at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://progresstexas.org⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

This week on bigcitysmalltown, we turn our attention to Big Bend—one of the most remote and ecologically significant regions in Texas—amid renewed national debate over plans to build a border wall through Big Bend National Park, Big Bend Ranch State Park, and surrounding areas. The episode addresses the longstanding local opposition to the wall, the potential impacts on the natural landscape, and what the proposal could mean for communities and businesses in West Texas.Bob is joined by Brewster County Judge Greg Henington, Tara Shackelford of Hidden Dagger Adventures, and Sam Stavanoha, owner of the French Company Grocer and organizer of nobigbendwall.org. Together, they provide insight into the local response, the risks faced by residents and entrepreneurs, and the complicated political landscape influencing the debate.They discuss:• Why locals say Big Bend's natural barriers render a wall unnecessary• The environmental, economic, and cultural consequences of wall construction in the region• The role of technology as an alternative to physical barriers along the border• Grassroots efforts and local government resolutions opposing the wall• How potential changes could affect tourism, private landowners, and daily life in West TexasIf you are interested in participating in either of the protests happening on Saturday, April 4, visit www.savebigbendatx.org for the Austin protest and nobigbendwall.org for the Big Bend protest.For San Antonio and Texas listeners, this episode provides a close look at the intersection of national policy, local experience, and the fragile ecology of a cornerstone Texas landscape.RECOMMENDED NEXT LISTEN:▶️ #160. How a Polluted Lake Became a Wildlife Haven in San Antonio – Discover the remarkable rebirth of Mitchell Lake as Cory Ames and Erin Magerl reveal how a former sewage dump is now a vital wildlife sanctuary. This episode connects conservation on the borderlands to urban ecological renewal in San Antonio, showing what's possible when communities rally to protect natural treasures.-- --CONNECT

In this episode, host Chris Clarke engages in an enlightening conversation with Laiken Jordahl from the Center for Biological Diversity. Focusing on the contentious issue of border wall construction, Jordahl sheds light on the potential threats posed by the Department of Homeland Security's proposed developments near Big Bend National Park in Texas. This discussion is not just a critique of environmental degradation but also highlights the unique coalition of local residents opposing these plans, emphasizing the union of diverse communities in protecting the Rio Grande's ecological integrity. Jordahl articulates the environmental and social impact of the wall, touching on topics like endangered species, cultural connections, and community resilience. With references to biodiversity in the region, the conversation also delves into the critical role local communities play in safeguarding public lands. From agave blooms to wildlife threats and the interruption of the natural landscape, the dialogue underscores an urgent call to action. Through poignant anecdotes and insightful commentary, this episode captures the essence of grassroots activism and cross-border unity in the face of federal infrastructure challenges. Note for AI skeptics: the episode artwork was created with Photoshop and a human brain. Key Takeaways: Local communities in Big Bend are uniting against proposed border wall construction, citing environmental, cultural, and economic concerns. The coalition opposing the wall includes diverse stakeholders, from conservative ranchers to progressive environmentalists, all valuing the region's unique ecological and cultural landscape. Proposed border wall construction risks significant ecological damage, including threats to endangered species and water access within the Rio Grande. The episode explores the cross-border cultural and environmental exchanges that define the Big Bend region’s identity, threatened by potential development. Activist efforts and community resilience offer a hopeful prospect for halting destructive infrastructure projects along the U.S.-Mexico border. Notable Quotes: "They don't want to see their mountains dynamited and their native plants bulldozed and destroyed." - Laiken Jordahl "All of the local sheriffs, including a number of very conservative Republicans who run and campaign on border security issues, oppose this wall." - Laiken Jordahl "The Rio Grande, it's really a river in recovery. And we have an opportunity to restore this river and allow for the recovery of so many native species." - Laiken Jordahl "Once you see the grandeur, the remoteness, the rugged beauty of this region, there's no way you're not going to fight like hell to protect it." - Laiken Jordahl "These are not professional organizers. These are not paid NGO actors. These are people fighting for their livelihoods." - Laiken Jordahl Resources: No Big Bend Wall on Instagram Follow Laiken Jordahl on social media for updates on border issues: Twitter, Instagram. Center For Biological Doiversity press release: Congress Urged to Block Border Wall Construction Through Texas’ Big Bend Parks Listen to the full episode of "90 Miles from Needles" for an in-depth discussion on the environmental and social dimensions of border wall construction, and stay tuned for more insightful conversations on desert protection and advocacy.Become a desert defender!: https://90milesfromneedles.com/donateSee omnystudio.com/listener for privacy information.

I learned some lessons from the 2024 discoveries episode, and I think this one is not quite so messy. I also managed to contain it all in one episode this time!Music by James Milor from PixabayInformation provided by:https://www.calacademy.org/press/releases/california-academy-of-sciences-and-partners-uncover-new-sunflower-species-in-big-bendDamian Carrington (2026, Jan 7). Fly-arousing orchid and zombie fungus among 2025 botanical and fungal finds. The Guardian. https://www.theguardian.com/environment/2026/jan/08/fly-arousing-orchid-zombie-fungus-among-new-plant-fungus-species-finds-2025Aaron P. Davis, et al. (2005). Galanthus subalpinus (Amaryllidaceae): A new species of snowdrop from the Western Balkans. Kew Bulletin, 80, 169-175. https://doi.org/10.1007/s12225-024-10239-8James Doubek (2025, Feb 26). Meet the 'wooly devil,' a new plant species discovered in Big Bend National Park. National Public Radio. https://www.npr.org/2025/02/26/nx-s1-5308248/wooly-devil-new-species-genus-big-bendGabriel A. Iturralde, et al. (2025) Telipogon cruentilabrum (Orchidaceae: Oncidiinae): A new species from mid-western Ecuador, long misidentified as T. dendriticus. Phytotaxa, 694(3), 271–280. https://doi.org/10.11646/phytotaxa.694.3.6 [Abstract]https://www.kew.org/read-and-watch/top-10-species-2025Yee Wen Low, et al. (2025). Eugenia venteri (sect. Jossinia, Myrtaceae): A new flagelliflorous tree from the rainforest of Manus Island, Papua New Guinea. Kew Bulletin, 80, 733-743. https://doi.org/10.1007/s12225-025-10264-1https://www.nps.gov/bibe/learn/news/new-plant-species-discovered-in-big-bend.htmhttps://www.nps.gov/im/chdn/ecoregion.htmRosa Villanueva-Espinoza and John R. I. Wood (2025). Two new species of Aphelandra (Acanthaceae) from Peru. Kew Bulletin, 80, 983-991. https://link.springer.com/article/10.1007/s12225-025-10334-4

During this week's public lands news briefing on the Outdoor Minimalist podcast, we have two feature stories for you. What we cover this week:1. Oak Flat, a sacred indigenous site and popular rock climbing destination in central Arizona, was transferred to a multinational mining company featuring Jason Keith from the Access Fund.2. Southern Texas is battling to protect Big Bend National Park and the surrounding landscapes from the proposed border wall, featuring Bob Krumenaker, a core member of Keep Big Bend Wild and former superintendent of Big Bend National Park. And no, this is not all that's happened with public lands this week. So, as always, make sure you're subscribed to our weekly newsletter at theoutdoorminimalist.com for more in-depth public lands and outdoor industry sustainability news. Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/outdoor.minimalist.book/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.theoutdoorminimalist.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@theoutdoorminimalistBuy Me a Coffee: ⁠⁠⁠https://buymeacoffee.com/outdoorminimalist⁠⁠⁠Listener Survey: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://forms.gle/jd8UCN2LL3AQst976⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠------------Episode ResourcesSave Oak Flat: https://www.accessfund.org/action-alerts/save-oak-flatKeep Big Bend Wild: https://keepbigbendwild.org/No Big Bend Wall: https://nobigbendwall.org/CPB Smart Wall Map: https://www.cbp.gov/border-security/along-us-borders/smart-wall-mapNPCA: https://act.npca.org/page/94625/action/1?ea.tracking.id=ActionCenter

One of the best places to ride in Texas is Big Bend. It's an expansive area in the southwestern U.S. that features mountains, deserts and canyons carved by the Rio Grande River. Big Bend National Park serves as the centerpiece, stretching for 1,250 square miles. A recent visit revealed the area's rugged beauty and timeless appeal. Riding Into The Sunset is brought to you by the BMW Motorcycle Owners of America and hosted by journalist & author Ed Housewright. Reach us by email at podcast@bmwmoa.org.

New York City Mayor Zohran Mamdani has issued a statement addressing an explosive that was thrown outside his home during a protest over the weekend, an attorney representing a woman who was reportedly injured at the Tesla Gigafactory by the man behind the 6th street mass shooting attack is now claiming Tesla might've been able to prevent the shooting altogether and a new map shows that no physical wall will be built at Big Bend National Park.See omnystudio.com/listener for privacy information.

In this episode of The Other Side of Campus, hosts Jen Moon and Katie Dawson speak with Charles Di Piazza from the UT School of Architecture about his Rural Architecture Studio course. Charles takes students to Terlingua, near Big Bend National Park, where they work alongside local partners to explore sustainable design rooted in place.From earthen construction and compressed earth blocks to the design of potential teacher housing for the local school district, the studio invites students to connect ideas with material practice. Along the way, they learn how environmental constraints, traditional building knowledge, and community collaboration can shape better architecture.Professor Di Piazza describes the project as an “experiment in reciprocity,” where knowledge flows in both directions between the university and rural Texas communities. The result is a powerful model for experiential learning, sustainable design, and meaningful engagement beyond campus.The Fall 2025 class description...Earthen Grounds: Graduate Studio in West TexasIn partnership with Bob Estrin, Director of the School of Constructive Arts (SCA) in Alpine, Charles Di Piazza leads this new graduate design studio, building on the work in Marathon, Texas. Earthen Grounds brings Di Piazza's interest in vernacular architecture, massive construction, and courtyard housing and combines it with Estrin's focus on regenerative design and hands-on building practices.The studio asks students to envision new models of sustainable housing and walkable communities for dryland environments. Beginning with the study of precedents spanning nearly 9,000 years, students will explore the fundamental relationships between people, climate, space, and place before applying their research to a site in the Chihuahuan Desert near SCA. The class includes a trip to Big Bend to participate in an earthen construction workshop on the SCA campus.The studio's research and proposals aim to generate ideas for affordable housing in the Big Bend region and beyond. This work is supported by a grant from the Still Water Foundation, whose generosity makes this collaboration possible.CreditsHosts: Jen Moon & Katie DawsonMusic by various artists: "Arizona Moon" by Blue Dot Sessions, "Lyanetha" by John Bartmann, "Help Me" by Eme HacheTheme track: "Soul Sync" by KetsaExecutive Producer: Michelle Daniel

On Tuesday's show: We have the latest news on voter turnout during primary election day.Also this hour: Houston didn't make the headlines like Minneapolis or Los Angeles for aggressive immigration enforcement this past year, but it felt the impact. More than one in seven Houston-area residents personally know someone who was detained and potentially deported in 2025. We discuss new surveys from Rice University's Kinder Institute on how Houstonians' attitudes toward immigration enforcement are shifting.Then, retired astronaut Butch Wilmore joins us to talk about his career, including the nine months he spent on the ISS when his mission was originally only supposed to last eight days.Then, we discuss why the Trump administration wants to extend the Texas border wall through Big Bend National Park.And we learn about a Texas Tech University archaeology team's recent discovery of a long-lost Spanish mission site, which sheds new light on missionary life in Texas during the 1700s.Watch

Big Bend National Park lately has drawn a lot of national attention, and not in a good way. Recently the U.S. Customs and Border Patrol announced that it wanted to build some sort of border wall along all or part of the 118 miles of border the national park shares with Mexico. Is that a good idea? Will it adversely impact the park? Can it even be done? To discuss those and other questions, our guest today is Bob Krumenaker, whose long Park Service career included a stint as Big Bend's superintendent. Bob also is chair of the Keep Big Bend Wild organization that is pushing to see a large portion of the park designated as official wilderness. 

Stories we're following this morning at Progress Texas:Almost a year ago, a 23 year old U.S. citizen from San Antonio was killed by ICE agent in south Texas - and it took investigative work from Newsweek to uncover that federal involvement: https://www.newsweek.com/ice-agent-fatally-shot-us-citizen-texas-dhs-records-11544225The Trump administration is set to sidestep 28 federal regulations in order to build over 100 miles of "smart wall" along the border areas in Big Bend National Park: https://www.thetravel.com/us-customs-and-border-protection-break-laws-in-big-bend-national-park-to-build-massive-border-wall/...Democratic Congressmen Vicente Gonzalez and Henry Cuellar appear to have been less than effective in fighting for that state treasure: https://www.texasobserver.org/trump-new-wall-rio-grande-valley-protected-sites/Republican Congressman Tony Gonzales, embroiled in an adultery scandal involving a staffer who later committed suicide, is accusing the staffer' s husband of blackmail: https://www.sacurrent.com/news/rep-tony-gonzales-now-claims-hes-being-blackmailed-by-husband-of-alleged-mistress/...The co-worker who blew the whistle to journalists says he raised concerns about Regina Santos-Aviles' mental health to his supervisor before her death, but was not consulted by investigators looking into her suicide: https://www.statesman.com/news/article/texas-congressman-tony-gonzales-allegations-21367439.phpUT Austin regents, on the heels of consolidating several gender and ethnic studies departments, have issued rules allowing students to bypass "unnecessary controversial subjects": https://www.texastribune.org/2026/02/19/texas-university-ut-regents-unnecessarily-controversial-subjects/Dozens upon dozens of Texas ISD's are passing on the dedicated prayer time that Senate Bill 11 offers them to implement: https://www.kvue.com/article/news/education/central-texas-school-districts-weigh-adopt-voluntary-prayer-policy/269-80f7ee10-e9f2-48d7-9be4-29afd20e0016Early voting in the March primary is underway! Research your ballot here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://apps.texastribune.org/features/2026/texas-march-2026-primary-ballot/?_bhlid=7d8eca3d2a16adc7c9b44185414443fa32be6d84⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠All about voting in Texas can be found at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠GoVoteTexas.org⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Progress Texas is expanding into both broadcast radio - including a new partnership with ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠KPFT-FM in Houston⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - and into Spanish language media! Make a tax-deductible contribution to our radio initiative ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠HERE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and to our Spanish expansion ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠HERE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Find our web store and other ways to support our important work at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://progresstexas.org⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

This week's podcast delivers a hard-hitting reality check for RVers.:- We break down a viral insider video from a top RV dealer CEO who openly calls out price gouging, overproduction, copycat designs, and why so many buyers end up upside down faster than they expect. If you are shopping, or even thinking about it, this one matters.- We also cover an RV recall blitz affecting more than 18,000 RVs across multiple brands, including fire risks, fuel leaks, and labeling errors that should have never made it past quality control.- Plus, a growing warning for RV travelers as aging water systems cripple access at Big Bend National Park and other popular National Park destinations.- Our take on Love's expanding RV hookups, convenient but noisy and pricey- How AI is being used for RV Travel PlanningNo spin, no fluff, just straight talk about the RV lifestyle. Listen to the Monday News Edition wherever you get your podcasts or at RVPodcast.com.

In this episode of the "90 Miles from Needles" podcast, host Chris Clarke engages in a thought-provoking discussion with guest Rick LoBello about ambitious conservation strategies along the U.S.-Mexico border. Rick shares insights into his life-long campaign to establish a transboundary protected area encompassing Big Bend National Park, Big Bend Ranch State Park, and several protected regions in Mexico. Despite the current political climate, Rick’s vision emphasizes the possibility of international cooperation in conservation efforts as a means to foster better cross-border relationships and protect vital ecosystems. Throughout the episode, the conversation traverses a wide range of fascinating topics such as the historical context of the international park proposal and natural wonders of the Big Bend region. The dialogue also highlights the challenges and opportunities in bridging conservation efforts across borders, particularly considering the complex socio-political dynamics. Rick stresses the importance of collaborative frameworks, engaging with local communities, and leveraging relationships to advance conservation initiatives. He draws on past examples of successful cross-border collaborations and provides a roadmap for future actions. Key Takeaways: Transboundary Conservation Vision: Rick LoBello shares his initiative to promote a transboundary protected area involving U.S. and Mexican protected lands, aiming for improved environmental preservation and cultural cooperation. The Role of Local Communities: Local Mexican communities like those in Boquillas del Carmen play a crucial role in conservation efforts, showcasing the importance of community engagement in international environmental initiatives. Unique Biodiversity: The Big Bend region boasts a rich diversity of wildlife which includes black bears, desert bighorn sheep, and a wide range of plant life, underscoring its value as a conservation priority. Successful Cross-Border Collaboration: Historical precedents suggest that meaningful, structured collaboration between countries can address mutual conservation challenges effectively, despite political headwinds. Educational Outreach: Rick’s efforts to increase awareness of Chihuahuan Desert biodiversity through initiatives like the El Paso Wildlife Conservation Society and educational events highlight the critical need for public knowledge in conservation success. Notable Quotes: "I've made it a mission in my life to do all I can to help make [a transboundary protected area] a reality." "People need to know each other and people need to trust each other if we're going to make progress." "The black bear told us that the environment can heal, and there's hope for other species too." "My main concern when it comes to development is that it be done in a way that's ecologically sensitive." "If they know it and they love it, then they're going to want to protect it." Resources: Chihuahuan Desert Education Coalition El Paso Wildlife Conservation Society Chihuahuan Desert Conference: Visit Chihuahua Desert Conference for details on upcoming events. Listeners are encouraged to tune into the full episode to explore more about Rick LoBello's inspiring proposals for cross-border conservation, and to stay updated with upcoming episodes of "90 Miles from Needles" for more engaging contBecome a desert defender!: https://90milesfromneedles.com/donateSee omnystudio.com/listener for privacy information.

Howdy, folks! It’s a bummer that Todd is out of town (hiking all over Big Bend National Park – not like I’m jealous or anything) but I’m super excited that James found the time to join me for this week’s episode. I hope you’re ready because it’s officially time for the Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A NOT SO SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! — https://www.patreon.com/bePatron?u=21132635 On Today’s Show: Flow Control Faucets on Column Towers, Carbonating Kegs at Room Temp, What to do with an Infected Bucket, & Replicating My Favorite Commercial Beer 00:00:00 – 00:15:40 Sponsors & Small Talk00:15:41 – 00:25:31 Flow Control Faucets on Column Towers00:25:32 – 00:37:55 Carbonating Kegs @ Room Temp00:37:56 – 00:44:59 What to do with an Infected Bucket00:45:00 – 00:59:37 Creating Clone Recipes of Popular Beers Links for this episode:CMB Faucets: https://www.kegconnection.com/search/search.aspx?search_prod_id=&keyword=CMB%20FaucetHomebrew Kegs: https://www.kegconnection.com/kegs.htmlFLOTit 2.0 Floating Diptube: https://www.kegconnection.com/kp200-flotit-20-stainless-steel-floating-dip-tube-no-beer-left-behind.htmlUltimate Ball Lock Homebrew Accessory Bundle: https://www.kegconnection.com/fermkegkit-the-ultimate-homebrew-keg-accessory-bundle-ball-lock.html We want to hear from you! If you have a question that you'd like us to discuss on a future episode, please click on the “Submit a Question” link at the top of our website or you can now call in your questions via our questions hotline @ 325-305-6107 and leave your message after the beep. Let us know what you think and enjoy the show! cheers, joshua ———————– https://www.kegconnection.com/ Each and every episode is made possible by Kegconnection.com! Build the kegerator or keezer of your dreams using Kegconnection.com’s unique customizable product options that allows you to get exactly what you need. Kegconnection.com also stocks products and solutions for kegging kits, draft systems, hardware, components, cleaning and much much more. Kegconnection.com has been operating for more than 18 years in the industry and has established expertise and superior customer service. ————————– Thank you to our show's sponsor, Imperial Yeast, for supporting us and the homebrewing community. Learn more about why we LOVE Imperial Yeast by checking out their entire line, available at https://www.imperialyeast.com/ ————————– Thank you to our show's sponsor, Hops Direct! Family owned and operated, Hops Direct provides a wide variety of hop selection and ships directly to your door. Learn more by visiting https://hopsdirect.com/?utm_source=HHH&utm_medium=link&utm_campaign=HHH+link ————————– This episode is brought to you by, Muntons Malts – a company that is passionate about providing premium malts to brewers worldwide. YOU can experience the difference Muntons offers by joining a recipe receiving tier of our Trub Club because every kit that ships out now includes premium Muntons Malt, join at https://www.patreon.com/HomebrewHappyHour ————————– This episode is brought to you by Brewer’s Friend! Brewing beer at home isn't just about the ingredients, it's about precision. And that's where BrewersFriend.com comes in. Whether you're dialing in your very first recipe or perfecting your hundredth, Brewers Friend gives you the tools to brew with confidence. Their recipe builder, mash calculators, and water profile database helps take the guesswork out of the process so you can focus on what matters: making great beer! Plus, Brewers Friend isn't just software, it's a community of passionate homebrewers, sharing recipes, tips, and feedback. It's like having a brew club in your pocket! Head over to BrewersFriend.com today and take your homebrewing to the next level. Use promo code HAPPYHOUR to save 25% OFF premium memberships! That's BrewersFriend.com…because better brewing starts with better tools! Click here to use our link: https://bit.ly/3N7uQbm ————————– Become a Patron! Reminder that these episodes are ultimately made possible because of YOUR support. Consider becoming a member of our TRUB CLUB via our Patreon page and receive perks such as merch, exclusive group access and content, recipes, and some tiers even get monthly recipe kits mailed to you! https://www.patreon.com/HomebrewHappyHour #homebrewing #homebrewers #craftbeer #beer #brewing #craftbrew #kolsch #webcast #show

This episode starts with the important questions, like whether I'm emotionally prepared to return to my ancestral homeland of Big Bend National Park, and whether Kristin would rather share a cabin with a venomous snake or a tarantula. From there, things take a turn into real life: a med student driving for Uber and Lyft just to make ends meet. That story opens up a bigger conversation about medical school debt, why med students somehow aren't paid anything, and how it makes zero sense that people training to become doctors are expected to survive without income, or time to work. Then we crack open First Aid and let Kristin pick our fate. That leads us into adult primary brain tumors, specifically meningiomas and hemangioblastomas, including why meningiomas can be sneaky, asymptomatic, and surprisingly common, and how hemangioblastomas connect to Von Hippel–Lindau disease and renal cell carcinoma. Takeaways: Big Bend Reality Check — Cabins, snakes, tarantulas, scorpions, and unresolved marital fear negotiations. Med Student Money Math — Why driving Uber during medical school should not be the solution. Meningiomas Explained — Common, usually benign, often asymptomatic… until they're not. Hemangioblastomas & VHL — Rare brain tumors tied to a genetic syndrome and kidney cancer. Still Googling Medicine — A reminder that even doctors sometimes stare at First Aid wondering where their tuition money went. — To Get Tickets to Wife & Death: You can visit Glaucomflecken.com/live  We want to hear YOUR stories (and medical puns)! Shoot us an email and say hi! knockknockhi@human-content.com Can't get enough of us? Shucks. You can support the show on Patreon for early episode access, exclusive bonus shows, livestream hangouts, and much more! –⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ http://www.patreon.com/glaucomflecken⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Also, be sure to check out the newsletter: https://glaucomflecken.com/glauc-to-me/ If you are interested in buying a book from one of our guests, check them all out here: https://www.amazon.com/shop/dr.glaucomflecken If you want more information on models I use: Anatomy Warehouse provides for the best, crafting custom anatomical products, medical simulation kits and presentation models that create a lasting educational impact.  For more information go to Anatomy Warehouse DOT com. Link: https://anatomywarehouse.com/?aff=14 Plus for 15% off use code: Glaucomflecken15 -- A friendly reminder from the G's and Tarsus: If you want to learn more about Demodex Blepharitis, making an appointment with your eye doctor for an eyelid exam can help you know for sure. Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.EyelidCheck.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more information. Go to http//www.cozyearth.com and use code KNOCKKNOCK for 40% off best-selling temperature-regulating sheets, apparel, and more. Trust me—you'll feel the difference the very first night. Produced by⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Human Content⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Think Texas has no mountains? We open the map and prove otherwise with a deep dive into Big Bend's peaks, canyons, and night skies—and we brought the region's top insider, Robert Alvarez of Visit Big Bend, to guide the way. From the first “don't speed in small towns” lesson to the last stargazing tip, this journey is built for travelers who want to plan well and wander slow.www.VisitBigBend.comWe break down the real differences between Big Bend National Park and Big Bend Ranch State Park so you can match your trip to your style. The national park delivers paved access, the Chisos Basin, the Ross Maxwell Scenic Drive, Santa Elena Canyon, and family-friendly trailheads. The state park trades polish for solitude: high-clearance roads, rugged terrain, and some of the best mountain biking in Texas. Robert shares how to time your visit around the Chisos Basin renovations, why the Rio Grande can surprise you, and where to chase fossils, history, and birds—including the elusive Lucifer hummingbird in the Christmas Mountains.If logistics make or break your trips, you'll love the practical run of tips: top off your gas before the gate, download offline maps, lock your phone to Central Time, and choose your vehicle wisely. A sedan can reach the headliners, but a high-clearance SUV or guided Jeep tour unlocks Balanced Rock and backcountry gems. We talk safety without fearmongering—pack more water than you think, respect sun and distance, give wildlife space—and we make room for wonder. Sotol Vista, the Marathon star party, and dark-sky pullouts turn the Milky Way from a photo into a memory.Ready to design a trip you'll actually savor? Press play, then tell us your first move: sunrise in the Chisos, a river day along the canyon, or a night under the brightest sky in Texas. If you're enjoying the show, subscribe, share it with a friend, and leave a quick review—it helps more travelers find their Big Bend.Please support our show by shopping through Eagle Creek: https://alnk.to/gVNDI6N and/or feel free to donate to:http://paypal.me/TheROAMies And it means the world to us when you subscribe, rate and share our podcast. Alexa and RoryThe ROAMiesFollow us at:http://www.TheROAMies.com@The ROAMies: Facebook and Instagram YouTube and X.

Send us a textBig Bend National Park is one of the most remote parks in the lower 48 states. It is wild and vast, with a dramatic bend in the Rio Grande that gives the park its name. You can explore canyons, old mines, and hot springs, and learn about the park's fascinating cultural and natural history as you adventure. After a day of exploring, stay up after sunset to enjoy some of the darkest, most star-filled skies in the United States, making Big Bend one of the country's premier stargazing destinations.

What if your Big Bend trip started with stillness? We kick off a West Texas series by dropping into Marathon, a tiny town that appears like a mirage after miles of open desert—and turns out to be the smartest basecamp for exploring Big Bend National Park. With guest insights from Samuel, guest services manager at the Gage Resort and Spa, we unpack how a 1927 hotel became an oasis of warm wood, courtyards, and gardens where the noise of the world finally lets go.gagehotel.com We trace the property's roots from Alfred Gage's original build to JP Bryan's restoration and careful expansion, including Los Portales rooms, casitas, and the historic Captain Shepherd House. Samuel walks us through the event-ready Gage Gardens, where desert chic meets rose-lined paths, and explains why weddings here feel close-knit and unhurried. Need recovery after a canyon day? The spa delivers massages, facials, an outdoor hydrotherapy pool, steam room, and an infrared sauna, with a full gym included for guests.Food lovers get plenty to savor. The White Buffalo Bar pairs a legendary mount with a standout prickly pear margarita. 12 Gage serves contemporary American with West Texas flair, while Ghost Fire Pizza fires sourdough pies in a Napoli oven, and Brick Vault Brewery and Barbecue brings weekend smoke and house beer. Mornings belong to V6 Coffee for roastery-fresh drinks, hearty breakfasts, and boxed lunches for the park—because inside Big Bend, options are limited.We share practical trip planning: why Marathon's 45-minute run to the park entrance is a fair trade for comfort and culture, how to structure a two to three day stay, and where to fly (Midland–Odessa commercially, with private options nearby). Along the way, expect stories of quiet balconies, birds in old trees, and the kind of community warmth that makes you think, I could live here. If West Texas has been on your list—or if it's never crossed your mind—this guide will make you see the desert differently.Enjoyed the story and the tips? Follow, share with a friend who needs a desert reset, and leave a quick review so others can find their way to Marathon and Big Bend.Please support our show by shopping through Eagle Creek: https://alnk.to/gVNDI6N and/or feel free to donate to:http://paypal.me/TheROAMies And it means the world to us when you subscribe, rate and share our podcast. Alexa and RoryThe ROAMiesFollow us at:http://www.TheROAMies.com@The ROAMies: Facebook and Instagram YouTube and X.

Big Bend National Park is a place of vast beauty and haunting isolation—where the desert meets the Rio Grande and desolation and silence stretches for miles. But in February 2022, that silence was broken when rangers discovered an abandoned truck deep in the backcountry. Inside were the belongings of a man and his daughter—but no sign of either of them. What followed was a desperate search through one of the harshest landscapes in Texas, uncovering a story of survival, heartbreak, and the thin line between devotion and danger.Support the show!For bonus content join our Patreon!patreon.com/CrimeOfftheGridFor a one time donation:https://www.buymeacoffee.com/cotgFor more information about the podcast, check outhttps://crimeoffthegrid.com/Check out our Merch!!  https://in-wild-places.square.site/s/shopFollow us on Instagram https://www.instagram.com/crimeoffthegridpodcast/ and  (1) FacebookSources: https://cbsaustin.com/news/local/missing-dad-daughter-found-in-mexico-weeks-after-going-missing-in-big-bend-national-park-bexar-father-9-year-old-child-alive-well   https://bigbendsentinel.com/2022/05/18/june-trial-date-set-for-hector-flores-jr-man-indicted-on-child-endangerment-charge-after-going-missing-with-daughter-in-big-bend-national-park/ https://law.justia.com/cases/federal/appellate-courts/ca5/22-50910/22-50910-2025-02-20.html   https://bigbendsentinel.com/2022/11/16/hector-flores-jr-re-arrested-as-he-appeals-judgment-in-bbnp-child-endangerment-case/U.S. District Court Western District of Texas (San Antonio)CRIMINAL DOCKET FOR CASE #: 5:21-cr-00245-XR-1

Chris and Heather discuss the state of visitor access to Big Bend National Park during the current federal government shutdown as well as some alternate destinations and activities in the region.

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

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.

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. 

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

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

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.

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 […]