Podcasts about Bismarck

Land headlines may say “wild,” but the on-the-ground story is sharper: focused buyers, resilient prices on the right tracts, and real opportunity in mixed-use and grassland parcels. We unpack the three pillars driving value—farm profitability, interest rates, and safety nets—then dig into why “land is local” still explains so much of what clears at auction. Attendance may be thinner than last year, yet prime quarters near existing operations continue to command strength, especially where soils, access, and water line up.We also trace the season's format shift. Lakota's live room popped, Devils Lake went heavy online, and harvest convenience kept producers bidding from the cab. You'll hear when we choose live high-bidder's choice versus timed online, how buyer profiles influence results, and why clear parceling, fencing status, water sources, and drone footage help sellers earn trust and bidders move fast. On the ground, grassland remains a bright spot as livestock values hold firm across western North Dakota and eastern Montana—where contiguous pasture, reliable water, strong fences, and maintained roads are the real currency.Then we map the fall slate: Jamestown's multi-parcel cropland, Emmons County's contiguous grass, western ND pheasant-country tracts, and a standout 1,763-acre Cass County offering stretching Castleton to Wheatland. High PI soils and development shadow along Highways 10 and 18 create long-hold optionality, while additional parcels sit near the ethanol plant and along the interstate for future flexibility. Add a 2,500-acre Slope–Bowman package with river-bottom trees on Little Beaver Creek, and recreational and grazing value intersect in rare ways.Looking to engage, learn, or bid? Join our Midwest Farm Land Seminar on October 14 at 5:30 PM in Bismarck, browse aerials and soils at Pifers.com, and subscribe for weekly updates. If this deep dive helps you plan your next move, share it with a neighbor and leave a review—what opportunity are you scouting next?Follow at www.americalandauctioneer.com and on Instagram & FacebookContact the team at Pifer's

FAN MAIL TEXT HOTLINE When young female college students start turning up brutally murdered around Ypsilanti and Ann Arbor, Michigan, fear spreads faster than the investigation. Law enforcement can't connect the killings. Angry parents turn on the university. A self-proclaimed psychic steps into the spotlight, claiming he can see what police can't. And while headlines chase hysteria, the real killer moves quietly among them, hiding in plain sight.This is the story of the Michigan Murders: how a summer of love turned into a season of terror, and how one woman's death finally gave voice to all the others.Recorded in Bismarck, ND at the historic Belle Mehus Auditorium. Episode Title submitted by: Emma F.Location: MichiganVictims: Karen Sue Beineman. Mary Fleszar. Joan Schell. Maralynn Skelton. Dawn Basom. Alice Kalom. Roxie PhillipsSupport the showhttps://linktr.ee/midwestmurderpod

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

The Spectator's cover story this week is an interview with Conservative leader Kemi Badenoch ahead of the Tory party conference. Reflecting on the criticism she received for being seen as slow on policy announcements, she says that the position the Conservatives were in was ‘more perilous than people realise' and compares herself to the CEO of an ailing firm. Can Kemi turn it around for the Tories?Host William Moore is joined by the Spectator's political editor Tim Shipman – who interviewed Kemi – alongside commissioning editor Lara Brown, and academic and author Philip Hensher. They discuss whether the ‘cult of Thatcher' needs to die, Tim says he's more Disraeli and Bismarck to Lara's Pitt and Philip reveals what once got him sacked from the House of Commons.Plus: while discussing Philip's review of Graham Robb's The Discovery of Britain, the panel ponder which politicians are best at invoking history.Produced by Patrick Gibbons.The Spectator is trialling new formats for this podcast and we would very much welcome feedback via this email address: podcast@spectator.co.uk  Hosted on Acast. See acast.com/privacy for more information.

The Spectator's cover story this week is an interview with Conservative leader Kemi Badenoch ahead of the Tory party conference. Reflecting on the criticism she received for being seen as slow on policy announcements, she says that the position the Conservatives were in was ‘more perilous than people realise' and compares herself to the CEO of an ailing firm. Can Kemi turn it around for the Tories?Host William Moore is joined by the Spectator's political editor Tim Shipman – who interviewed Kemi – alongside commissioning editor Lara Brown, and academic and author Philip Hensher. They discuss whether the ‘cult of Thatcher' needs to die, Tim says he's more Disraeli and Bismarck to Lara's Pitt and Philip reveals what once got him sacked from the House of Commons.Plus: while discussing Philip's review of Graham Robb's The Discovery of Britain, the panel ponder which politicians are best at invoking history.Produced by Patrick Gibbons.The Spectator is trialling new formats for this podcast and we would very much welcome feedback via this email address: podcast@spectator.co.ukBecome a Spectator subscriber today to access this podcast without adverts. Go to spectator.co.uk/adfree to find out more.For more Spectator podcasts, go to spectator.co.uk/podcasts. Contact us: podcast@spectator.co.uk Hosted on Acast. See acast.com/privacy for more information.

In this second episode of our fascism series, Cameron and Ray trace the roots of fascism from the French Revolution through the 19th century and into the early 20th century. They explore how nationalism, the Enlightenment and Counter-Enlightenment, industrial upheaval, social Darwinism, Nietzsche's philosophy, Bismarck's realpolitik, futurism, and mass psychology all fed into the eventual rise of fascism. Along the way, they compare past anxieties about modernity with today's fears of AI and technology, dig into the religious devotion of MAGA Trumpism, and unpack the Italian Fascist Manifesto of 1919. By the end, the groundwork is set for how Mussolini and others fused these cultural, philosophical, and political threads into a movement that would reshape the 20th century. The post #138 – Fascism: The Remix of History's Worst Ideas (Fascism part 2) appeared first on The BS Filter.

In this episode of Chasing Leviathan, PJ sits down with Dr. Roger Chickering, Professor Emeritus of History at Georgetown University and author of The German Empire, 1871–1918. Together they unpack the rise of modern Germany, the role of Bismarck and Wilhelm II, and how debates around the Sonderweg thesis shape our understanding of the First World War and the path to WWII.Dr. Chickering explores the political dynamics of the German Empire, from the struggles between liberals, conservatives, Catholics, and socialists, to Germany's ambitious welfare programs and colonial pursuits. He also reflects on what lessons Germany's history offers us today, including warnings about populism, authoritarianism, and the dangers of unchecked hegemonic ambition.Make sure to check out Dr. Chickering's book: The German Empire, 1871–1918

Arbeitslosenzahlen für September zeigen positive Entwicklung, Massenschlägerei in Bismarck sorgt weiter für Gesprächsstoff, Gelsenkirchener Schule gewinnt Deutschen Schulpreis, Kurioser Raubversuch in Bottrop

What if following God's call meant an unexpected detour? Pastors Josh and Jenaye are joined by Kayla, who shares how God redirected her lifelong dream of overseas missions back to ministry in Bismarck. Her story reveals how surrendering control opened unexpected doors of ministry and offers encouragement and hope for anyone navigating a divine detour.

This Sunday, Pastor Jim Ellis continues our "Journey Through Scripture" series by diving into the Book of Esther. He explores the tremendous courage Esther demonstrated in approaching the King—a life-or-death risk she took, knowing that saving her people meant jeopardizing her own life. #Bismarck #church #BismarckCommunityChurch #BCC #Gospel #JourneyThroughScripture #ReadBible #Unity #BibleStudy #ChristianLiving #Sermon #JimEllis #BCCJourney #SermonSeries #BiblicalTruth #BCCBismarck #BookOfEsther #ForSuchATimeAsThis #Esther #CourageousFaith #WomensStories #FaithUnderPressure #RiskAndRedemptionSupport the showFind out more about us at BismarckCC.org. We would love for you to join us in person on Sunday mornings at 10am for worship service. We are located at 1617 Michigan Avenue in Bismarck, ND. If you have any questions for us, we would be happy to help. Click HERE to ask us anything.

Es war eine Woche großer Reden oder zumindest solcher, die groß angekündigt waren. Trump vor der UN, Merz im Bundestag und, fraglos die bedeutendste: Markus Söder auf Kloster Banz mit einer CSU- Grundsatzrede.Die Teilzeitarbeit bei Lehrern will er einschränken, das Handy bis zur 7. Klasse aus dem Klassenzimmer werfen und Franz Josef Strauß in die Walhalla in Donaustauf holen. Zusammen mit der Philosophin Hannah Arendt. Wenn das keine Grundsätze sind.Der Strauß sei schließlich sein Vorbild gewesen, sagt der Söder, was man dem Strauß absolut nicht zum Vorwurf machen kann. Und wäre das schon der Grund für eine Aufnahme in die bayerische Ruhmeshalle über der Donau, Söders Vorbild zu sein, dann würden demnächst womöglich auch Darth Vader und Captain Kirk dort aufgenommen, ganz abgesehen von Edmund Stoiber, als dessen leidenschaftlicher Anhänger sich Söder einst auch bekannt hat. "Ich bin Stoiberianer" hat er gesagt, damals, kurz vor Edmunds Sturz.Nein, für eine Aufnahme in die Walhalla braucht's schon mehr.Für bedeutende Persönlichkeiten "teutscher Zunge" hat sie König Ludwig I. errichten lassen und davon sind auch reichlich welche drin. Luther, Goethe, Heine, Bismarck, Adenauer.Das hat wahrscheinlich die Freien Wähler auf den Plan gerufen. "Die Walhalla ist kein CSU- Stammtisch" hat der Kulturexperte der Partei verlauten lassen. Wobei der Adenauer ja in der CDU war. Also wenn, dann wär's ein Unionsstammtisch, ein sehr kleiner, an dem sich für die Freien Wähler wohl kein Platz fände. Außerdem hätte ja der Strauß schon einen Flughafen, sagt der Freie Wähler- Sprecher weiter. Das stimmt. Den hat der Adenauer allerdings auch. Man könnte ja vielleicht den Strauß- Flughafen in Hubert- Aiwanger- Airport umbenennen, in Eitsch-Äj-Äj (HAA), dann wäre die Mehrheit in der Staatsregierung für den Strauß in der Walhalla gesichert. Zumal es der große Vorsitzende Aiwanger wohl auch beim besten Willen nicht in die Walhalla schaffen wird. Teutsche Zunge und so. Vielleicht der Bruder. Egal.Mythologisch betrachtet ist Walhall ja der Wohnort der gefallenen Krieger, wo einen die Walküren hin geleiten und Wotan herrscht.Das mit dem herrschenden Wotan dürfte Strauß schon mal gar nicht gefallen, schließlich ist er doch schon im Himmel seit der Ankunft Ratzingers nur noch stellvertretender Vorsitzender, heißt's.Aber der Mythos, der passt zu Strauß, vor allem der des gefallenen Kriegers. Er hat gegen Augstein verloren, gegen Schmidt, gegen Kohl. 1976 in Wildbad Kreuth, als er die CSU bundesweit ausdehnen wollte, sogar gegen die eigene Parteibasis. Wo passt so einer besser hin als auf die Burg Walhall? Mögen die Walküren ihn geleiten.Eben alles eine Frage der Perspektive.

September 1998 brought a chilling moment in Bismarck, North Dakota, when 17-year-old Aimee walked into the police station. She suspected her boyfriend, Brian Erickstad, had harmed his parents. A welfare check was meant to set things straight — but it uncovered something far worse. Episode 1, A Little Red Car, introduces Barbara and Gordon Erickstad's case, a North Dakota true crime story that exposed violence hidden within a circle of teens. *** Check out the full catalog and everything Dakota Spotlight: https://dakotaspotlight.com/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Richard Tufton and Claire Mackenzie of the Six Inches of Soil Podcast generously shared with me a conversation they hosted between Gabe Brown and Dr. Temple Grandin. This is a fascinating conversation that covers Dr. Temple Grandin's perspective on regenerative agriculture and some of her solutions to the fragility in our food system. We get some great back and forth between Gabe and Dr. Grandin. Thanks again to Richard and Claire for sharing this conversation!Thanks to our Studio Sponsor, Understanding Ag!Head over to UnderstandingAg.com to book your consultation today!Sponsor:UnderstandingAg.comRelevant Links:Dr. Temple GrandinSubscribe to the Six Inches of Soil Podcast:Gabe Brown's Previous Episodes:Ep. 404 Gabe Brown and Dr. Allen Williams on Fixing America's Broken Rural EconomiesEp. 402 Gabe Brown and Dr. Allen Williams – Fixing America's Broken Water CycleEp. 380 Gabe Brown, Dr. Allen Williams, and Fernando Falomir – Soil Health Academy Q and AEp. 388 Gabe Brown and Luke Jones – Making the Regenerative ShiftEp. 361 Gabe Brown and Allen Williams – 2024 State of AgricultureEp. 305 Gabe Brown and Dr. Allen Williams – Matching Management to ContextEp. 293 Gabe Brown and Matt McGinn – Transitioning to More Adaptive StewardshipEp. 290 Gabe Brown and Dr. Allen Williams – Three Rules of Adaptive StewardshipEp. 288 Gabe Brown and Shane New – Managing the Nutrient CyleEp. 283 Gabe Brown and Dr. Allen Williams – The 6-3-4Ep. 281 Gabe Brown and Dr. Allen Williams – The State of Agriculture in North AmericaEp. 277 Gabe Brown – The State of the American Food SystemEp. 121 Gabe Brown – Heifer Development in Sync with NatureEp. 067 Gabe Brown – Dirt to SoilMore Info About Six Inches of Soil:Six Inches of Soil Podcast, Episode 8:Unbound: discovering unlimited potential when what's better for cattle is better for businessHost, producer: Richard TuftonCo-host, producer: Claire MackenzieSix Inches of Soil: Website: https://www.sixinchesofsoil.org/Book: https://www.sixinchesofsoil.org/bookInstagram: https://www.instagram.com/sixinchesofsoil/LinkedIn: https://www.linkedin.com/in/six-inches-of-soil-b75059234/Introduction:Dr Grandin and Gabe explore how uniting animal welfare with regenerative agriculture and combining soil practices with Temple's farming solutions, you have nature and nurture working together as one big metaphorical “hug machine”. This offers a communal hug, if you will, by enveloping the animal's life with a safe, healthy, happy and tranquil environment, which we know will undoubtedly provide a better life for them. Their conversations weave between regenerative agriculture, animal welfare, and consumer demand. The speakers discuss the importance of integrating livestock with crops, the challenges faced in modern agriculture, and the role of youth in shaping the future of farming. They emphasize the need for visual thinking and innovation in agricultural practices, as well as the impact of climate change on food production. Featuring: Dr Temple Grandin is an American scientist and industrial designer whose own experience with autism funded her professional work in creating systems to counter stress in certain human and animal populations.Dr. Grandin did not talk until she was three and a half years old. She was fortunate to get early speech therapy. Her teachers also taught her how to wait and take turns when playing board games. She was mainstreamed into a normal kindergarten at age five. Dr. Grandin became a prominent author and speaker on both autism and animal behavior. Today she is a professor of Animal Science at Colorado State University. She also has a successful career consulting on both livestock handling equipment design and animal welfare. She has been featured on NPR (National Public Radio) and a BBC Special – "The Woman Who Thinks Like a Cow". HBO made an Emmy Award winning movie about her life and she was inducted into the American Academy of Arts and Sciences in 2016.Gabe BrownGabe Brown is one of the pioneers of the current soil health movement which focuses on the regeneration of our resources. Gabe, along with his wife Shelly, and son Paul, ran Brown's Ranch, a diversified 5,000 acre farm and ranch near Bismarck, North Dakota. Their ranch focuses on farming and ranching in nature's image.They have now transitioned ownership of the ranch over to their son, Paul and his wife, Jazmin.Gabe authored the bestselling book, “Dirt to Soil, One Family's Journey Into Regenerative Agriculture.”Gabe is a partner and Board Member at Regenified and serves as the public face of the company. He is a founding partner in Understanding Ag, LLC.Websites: https://brownsranch.us/https://regenified.com/about-us/https://understandingag.com/partners/gabe-brown/Instagram: https://www.instagram.com/brownsranch/?hl=en

Friendship with a lawyer from Bismarck led to famed actor Jessica Lange receiving an Oscar nomination in 1985. While she did not win, Lange went on to testify before Congress about the plight of farmers. How did a Bismarck lawyer inspire such a chain of events? It all began when Sarah Vogel of Mandan was roommates with Jessica Lange's older sister at the University of North Dakota. Vogel had remained close friends with the Lange family.

Episode 3, Patience Pays Off, captures how patient police work broke open the Erickstad murder case. Barbara and Gordon Erickstad's deaths had left Bismarck shaken in 1998. Detectives pressed a hesitant witness until the truth began to surface, while a frightened woman rushed into the station with new details in the middle of the night. This documentary style true crime story reveals how testimony reshaped a North Dakota small town murder investigation. Welcome to Nobody Should Believe Me listeners, and for Dakota Spotlight listeners who haven't yet heard Andrea Dunlop's show, you can check it out here: https://open.spotify.com/show/0tU5rLsNkx7LeI2GhLlQ4X/ Check out the full catalog and everything Dakota Spotlight: https://dakotaspotlight.com/ Get all episodes early, ad-free, and more. Subscribe to Spotlight PLUS: https://dakotaspotlight.com/spotlight-plus/ Sign up for the Dakota Spotlight newsletter: https://dakotaspotlight.com/newsletter/ Email: dakotaspotlight@gmail.com Facebook: https://facebook.com/groups/dakotaspotlight X/Twitter: @dakotaspotlight Instagram: @dakotaspotlight TikTok: @dakotaspotlight Bluesky: @dakotaspotlight.bsky.social YouTube: @dakotaspotlightpodcast4800 Proudly produced by Six Horse Media: info@sixhorsemedia.com Advertise your podcast or brand in Dakota Spotlight episodes: info@sixhorsemedia.com All content in this podcast, including audio, interviews, and soundscapes, is the property of Six Horse Media. Any unauthorized use, reproduction, or rebroadcast of this material without the express written consent of Six Horse Media is strictly prohibited. For permissions or inquiries, please contact info@sixhorsemedia.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

September 1998 brought a chilling moment in Bismarck, North Dakota, when 17-year-old Aimee walked into the police station. She suspected her boyfriend, Brian Erickstad, had harmed his parents. A welfare check was meant to set things straight — but it uncovered something far worse. Episode 1, A Little Red Car, introduces Barbara and Gordon Erickstad's case, a North Dakota true crime story that exposed violence hidden within a circle of teens. Welcome to Nobody Should Believe Me listeners, and for Dakota Spotlight listeners who haven't yet heard Andrea Dunlop's show, you can check it out here: https://open.spotify.com/show/0tU5rLsNkx7LeI2GhLlQ4X/ Check out the full catalog and everything Dakota Spotlight: https://dakotaspotlight.com/ Get all episodes early, ad-free, and more. Subscribe to Spotlight PLUS: https://dakotaspotlight.com/spotlight-plus/ Sign up for the Dakota Spotlight newsletter: https://dakotaspotlight.com/newsletter/ Email: dakotaspotlight@gmail.com Facebook: https://facebook.com/groups/dakotaspotlight X/Twitter: @dakotaspotlight Instagram: @dakotaspotlight TikTok: @dakotaspotlight Bluesky: @dakotaspotlight.bsky.social YouTube: @dakotaspotlightpodcast4800 Proudly produced by Six Horse Media: info@sixhorsemedia.com Advertise your podcast or brand in Dakota Spotlight episodes: info@sixhorsemedia.com All content in this podcast, including audio, interviews, and soundscapes, is the property of Six Horse Media. Any unauthorized use, reproduction, or rebroadcast of this material without the express written consent of Six Horse Media is strictly prohibited. For permissions or inquiries, please contact info@sixhorsemedia.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Detective Lloyd Halvorson knew where to look for answers about the murders of Barbara and Gordon Erickstad in 1998. Episode 2, Never Ever Narc, follows Bismarck police as they questioned Brian Erickstad's teenage friends and the East Sweet crew, searching for someone who would talk. With Brian and Robert Lawrence wanted for questioning, the pressure mounted. This North Dakota true crime story reveals how silence and loyalty complicated a devastating small town murder case. Welcome to Nobody Should Believe Me listeners, and for Dakota Spotlight listeners who haven't yet heard Andrea Dunlop's show, you can check it out here: https://open.spotify.com/show/0tU5rLsNkx7LeI2GhLlQ4X/ Check out the full catalog and everything Dakota Spotlight: https://dakotaspotlight.com/ Get all episodes early, ad-free, and more. Subscribe to Spotlight PLUS: https://dakotaspotlight.com/spotlight-plus/ Sign up for the Dakota Spotlight newsletter: https://dakotaspotlight.com/newsletter/ Email: dakotaspotlight@gmail.com Facebook: https://facebook.com/groups/dakotaspotlight X/Twitter: @dakotaspotlight Instagram: @dakotaspotlight TikTok: @dakotaspotlight Bluesky: @dakotaspotlight.bsky.social YouTube: @dakotaspotlightpodcast4800 Proudly produced by Six Horse Media: info@sixhorsemedia.com Advertise your podcast or brand in Dakota Spotlight episodes: info@sixhorsemedia.com All content in this podcast, including audio, interviews, and soundscapes, is the property of Six Horse Media. Any unauthorized use, reproduction, or rebroadcast of this material without the express written consent of Six Horse Media is strictly prohibited. For permissions or inquiries, please contact info@sixhorsemedia.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The night before Barbara and Gordon Erickstad's murders revealed troubling signs in Bismarck, North Dakota. Episode 4, One of These Days, traces September 16, 1998, through interviews and police files. Detectives Bob Haas and Steve Lundin worked parallel leads, while interviews with Misty's boyfriend Rick Storhaug and others uncovered disturbing details. A darker side of Robert Lawrence also came to light. This North Dakota true crime investigation shows how teenage choices and violence collided in a small town murder. Welcome to Nobody Should Believe Me listeners, and for Dakota Spotlight listeners who haven't yet heard Andrea Dunlop's show, you can check it out here: https://open.spotify.com/show/0tU5rLsNkx7LeI2GhLlQ4X/ Check out the full catalog and everything Dakota Spotlight: https://dakotaspotlight.com/ Get all episodes early, ad-free, and more. Subscribe to Spotlight PLUS: https://dakotaspotlight.com/spotlight-plus/ Sign up for the Dakota Spotlight newsletter: https://dakotaspotlight.com/newsletter/ Email: dakotaspotlight@gmail.com Facebook: https://facebook.com/groups/dakotaspotlight X/Twitter: @dakotaspotlight Instagram: @dakotaspotlight TikTok: @dakotaspotlight Bluesky: @dakotaspotlight.bsky.social YouTube: @dakotaspotlightpodcast4800 Proudly produced by Six Horse Media: info@sixhorsemedia.com Advertise your podcast or brand in Dakota Spotlight episodes: info@sixhorsemedia.com All content in this podcast, including audio, interviews, and soundscapes, is the property of Six Horse Media. Any unauthorized use, reproduction, or rebroadcast of this material without the express written consent of Six Horse Media is strictly prohibited. For permissions or inquiries, please contact info@sixhorsemedia.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Sie galten als das Traumpaar der Politsociety: Ex-Verteidigungsminister Karl-Theodor zu Guttenberg und Stephanie von Bismarck - bis ihn ein Plagiatsskandal 2011 beruflich zu Fall brachte. Doch während in Deutschland der öffentliche Sturm um den einst so beliebten Politiker tobte, trug die Familie einen weitaus stilleren und härteren Kampf aus. Ihre jüngste Tochter Mathilda litt an dem Variablen Immun-Defekt-Syndrom, kurz CVID, das erst viel später diagnostiziert werden konnte. Was die junge Frau in ihrer Jugend durchmachen musste, wie es ihr heute mit der Erkrankung geht und wo sie heute in ihre Leben steht – das alles und vieles mehr bespricht Lilly Burger mit Barbara Fischer in einer neuen Folge BUNTE Menschen. Außerdem: Claudia und Stefan Effenbergs heimliche Hochzeit, Victoria von Schweden im Liebesurlaub und der heißeste Wiesnklatsch. Im Horoskop fragen wir die Sterne, wie sie für den Las-Vegas-Show-Start von Leona Lewis stehen.

This Sunday, Pastor Jim Ellis continues our "Journey Through Scripture" series by looking at Joel's call to the people to "rend their hearts, not their garments," and to return to the Lord. He'll then show us how this very message is fulfilled in Acts 2, as the Holy Spirit cuts to the hearts of the people, leading them to repent and return to the Lord. #Bismarck #church #BismarckCommunityChurch #BCC #Gospel #JourneyThroughScripture #ReadBible #Unity #BibleStudy #ChristianLiving #Sermon #JimEllis #BCCJourney #SermonSeries #BiblicalTruth#ReturnToTheLord #RendYourHeart #RendYourHeartsNotYourGarments #Repentance #Joel #Acts #Pentecost #BCCBismarckSupport the showFind out more about us at BismarckCC.org. We would love for you to join us in person on Sunday mornings at 10am for worship service. We are located at 1617 Michigan Avenue in Bismarck, ND. If you have any questions for us, we would be happy to help. Click HERE to ask us anything.

In the early 1860s, with Prussia facing a crisis over King Wilhelm I's attempts to expand and modernize the Prussian army, he appointed Otto von Bismarck as Minister-President in an attempt to break a budgetary ...

waarin de IJzeren Kanselier de Pruisische slagkracht toont, Frankrijk vernedert en een Duitse eenmaking realiseert. WIJ ZIJN: Jonas Goossenaerts (inhoud en vertelstem), Filip Vekemans (montage), Benjamin Goyvaerts (inhoud) en Laurent Poschet (inhoud). MET BIJDRAGEN VAN: Bart Meys (Napoleon III) en Luk De Koninck (Otto von Bismarck). WIL JE ONS EEN FOOI GEVEN? Fooienpod - Al schenkt u tien cent of tien euro, het duurt tien seconden met een handige QR-code. WIL JE ADVERTEREN IN DEZE PODCAST? Neem dan contact op met adverteren@dagennacht.nl MEER WETEN? Onze geraadpleegde en geciteerde bronnen: Evans, R. J. (2016). The pursuit of power: Europe 1815–1914. New York, NY: Viking.Bleyen, J. e.a. (2016). Memoria 5/6. Pelckmans. Kalmthout.Draye, G. (2009). Passages. De negentiende eeuw. Averbode. Best.Fenby, J. (2015). The history of modern France: From the Revolution to the War on Terror. New York, NY: St. Martin’s Press.Hobsbawm, E. J. (1975). The age of capital: 1848–1875. London: Weidenfeld & Nicolson.Steinberg, J. (2011). Bismarck: A life. Oxford: Oxford University Press.Vossen, K. (2020). De IJzeren hypochonder. Online artikel Historisch Nieuwsblad. Geraadpleegd op 13/09/2025. https://www.historischnieuwsblad.nl/napoleon-iii-neef-van-de-keizer/ Koops, E. (2025). Otto von Bismarck, “IJzeren Kanselier” van Duitsland. Architect van het Duitse keizerrijk. Online artikel Historiek.net. Geraadpleegd op 13/09/2025. https://www.historischnieuwsblad.nl/napoleon-iii-neef-van-de-keizer/ See omnystudio.com/listener for privacy information.

EPISODIO 274.Temporada 7-4.EPISODIO PATROCINADO POR:CBM Clases de batería Madrid. https://clasesdebateriamadrid.com/ .Superdrummer Academy.www.simonefolcarelli.com .COMUNIDAD DEL CBM de Iñigo Iribarne:http://Clasesbateriaonline.com .EL MÉSTODO. ​​https://t.me/unmetodoalmes/ .MÚSICA RECOMENDADA por Simone.Anika Nilles and Nevell - A different animal:https://www.youtube.com/watch?v=bF-huJEit08 .HERRAMIENTA RECOMENDADA por Iñigo.Coryvo App: https://coryvo.com/ . TOP TRI.Simone:Alex Ranaldo: https://www.youtube.com/watch?v=uyAXR2MO1fM .Valentina Magaletti :https://www.youtube.com/watch?v=9yD3i4r8D8k . Yoyoka Soma: https://www.youtube.com/watch?v=8u_bs_b7I0E .Iñigo:Quim Castelló:  https://www.instagram.com/quimcastello/ .​Pablo Levin: https://www.instagram.com/pablolevin/ .Miguel Díaz: https://www.instagram.com/migueldiazdrums/ .Síguenos en: FB: https://www.facebook.com/Drumless-el-Podcast-101614758071997 .INSTAGRAM: https://www.instagram.com/drumlesspodcast/ .TELEGRAM: https://t.me/drumlesspodcast .ABEL:https://www.instagram.com/kustomdk/ .SIMONE:https://www.simonefolcarelli.com .http://clasesdebateriaonline.com .IÑIGO:http://inigoiribarne.com .https://Clasesdebateriamadrid.com .https://www.twitch.tv/inigobatera .https://www.ellibrodelascorcheas.com  .http://Clasesbateriaonline.com  .http://insidethegrooveof.com/ .BUY US A COFFEEPaypal: https://www.paypal.me/inigoiribarne .Bizum: 606424669 . 

Comienza la Sexta Temporada de Grandes Maricas de la Historia, y lo hacemos ni más ni menos que con todo un Nobel de literatura. Thomas Mann fue mucho más que el Nobel solemne y el patriarca de la literatura alemana: fue un hombre atravesado por un deseo que nunca se atrevió a confesar en público. En este episodio recorremos su vida, desde su infancia burguesa en Lübeck hasta su exilio en Estados Unidos, pasando por la Alemania de Bismarck, los cabarets de la República de Weimar y el miedo bajo el nazismo. Sus diarios y cartas revelan lo que la crítica intentó negar durante décadas: que detrás del traje impecable y la prosa monumental había un hombre que amó y deseó a otros hombres. Hablaremos de su obsesión con Paul Ehrenberg, de la fascinación por el joven polaco Władysław Moes —el Tadzio de La muerte en Venecia— y del último fulgor por Franz Westermeier, un camarero suizo. Veremos cómo su sexualidad se reflejó en sus novelas, en su silencio público y en sus contradicciones privadas. Con humor, rigor y sin censura, abrimos temporada reivindicando a Thomas Mann como lo que fue: un genio literario, sí, pero también una gran marica de la historia.

G&T701 - Episode #160 - POWERED BY LAUER AUTO REPAIR - Sept 17th, 2025 - www.GunsAndThe701.comIn the chamber

waarin we kennismaken met Napoleon III en Otto von Bismarck, twee grote persoonlijkheden aan de vooravond van een gewelddadige confrontatie.WIJ ZIJN: Jonas Goossenaerts (inhoud en vertelstem), Filip Vekemans (montage), Benjamin Goyvaerts (inhoud) en Laurent Poschet (inhoud). MET BIJDRAGEN VAN: Bart Meys (Napoleon III) en Luc De Coninck (Otto von Bismarck). WIL JE ONS EEN FOOI GEVEN? Fooienpod - Al schenkt u tien cent of tien euro, het duurt tien seconden met een handige QR-code. WIL JE ADVERTEREN IN DEZE PODCAST? Neem dan contact op met adverteren@dagennacht.nl MEER WETEN? Onze geraadpleegde en geciteerde bronnen: Evans, R. J. (2016). The pursuit of power: Europe 1815–1914. New York, NY: Viking.Bleyen, J. e.a. (2016). Memoria 5/6. Pelckmans. Kalmthout.Draye, G. (2009). Passages. De negentiende eeuw. Averbode. Best.Fenby, J. (2015). The history of modern France: From the Revolution to the War on Terror. New York, NY: St. Martin’s Press.Hobsbawm, E. J. (1975). The age of capital: 1848–1875. London: Weidenfeld & Nicolson.Steinberg, J. (2011). Bismarck: A life. Oxford: Oxford University Press.Vossen, K. (2020). De IJzeren hypochonder. Online artikel Historisch Nieuwsblad. Geraadpleegd op 13/09/2025. https://www.historischnieuwsblad.nl/napoleon-iii-neef-van-de-keizer/ Koops, E. (2025). Otto von Bismarck, “IJzeren Kanselier” van Duitsland. Architect van het Duitse keizerrijk. Online artikel Historiek.net. Geraadpleegd op 13/09/2025. https://www.historischnieuwsblad.nl/napoleon-iii-neef-van-de-keizer/ See omnystudio.com/listener for privacy information.

In late June, terrible storms destroyed millions of dollars worth of property, and took lives in parts of the state around Enderlin, Spiritwood, and beyond. In late July, Gov. Kelly Armstrong issued a disaster declaration, asking President Donald Trump administration to release aid to the state. Weeks and weeks went by, until North Dakota's Federal delegation -- Senators John Hoeven and Kevin Cramer, and Rep. Julie Fedorchak -- sent their own letter to the Trump administration, indicating that state emergency funds had been depleted, and urging the president to act both on Armstrong's declaration for the June storms, and a more recent one from Sept. 2 related to tornadic storms in August. The Trump administration has been very slow in responding to these sorts of request, taking over a month on average compared to just a couple of weeks for previous administrations. And the declaration for the Enderlin/Spiritwood storm, in particular, took over 50 days before finally being acknowledged by Trump this week. "Look, it's absolutely shameful. You have a lot of Republican politicians failing a lot of Republican voters," state Rep. Zac Isa, the Minority Leader for the Democratic-NPL, said on this episode of Plain Talk (which was recorded before Trump finally acquiesced to Gov. Armstrong's request). "I take the back roads home from Bismarck and I drove through Page ,and Hunter, and the Arthur area. I saw the damage that windstorm did and and I can also look at electoral map," he continued. "I know there's a whole lot of Republican voters in that region. They expect Julie Fedorchak and John Hoeven and and Kevin Cramer to deliver, but those those guys are just rubber stamps for Trump. I mean, do they know there's ways to influence a president beyond kissing his ass all the time?" Ista argues the delegation could not"rubber stamp his policies until he authorizes a disaster relief for North Dakota." "It's just an absolute failure of any influence they might have," he continued. If you want to participate in Plain Talk, just give us a call or text at 701-587-3141. It's super easy — leave your message, tell us your name and where you're from, and we might feature it on an upcoming episode.

In late June, terrible storms destroyed millions of dollars worth of property, and took lives in parts of the state around Enderlin, Spiritwood, and beyond. In late July, Gov. Kelly Armstrong issued a disaster declaration, asking President Donald Trump administration to release aid to the state. Weeks and weeks went by, until North Dakota's Federal delegation -- Senators John Hoeven and Kevin Cramer, and Rep. Julie Fedorchak -- sent their own letter to the Trump administration, indicating that state emergency funds had been depleted, and urging the president to act both on Armstrong's declaration for the June storms, and a more recent one from Sept. 2 related to tornadic storms in August. The Trump administration has been very slow in responding to these sorts of request, taking over a month on average compared to just a couple of weeks for previous administrations. And the declaration for the Enderlin/Spiritwood storm, in particular, took over 50 days before finally being acknowledged by Trump this week. "Look, it's absolutely shameful. You have a lot of Republican politicians failing a lot of Republican voters," state Rep. Zac Isa, the Minority Leader for the Democratic-NPL, said on this episode of Plain Talk (which was recorded before Trump finally acquiesced to Gov. Armstrong's request). "I take the back roads home from Bismarck and I drove through Page ,and Hunter, and the Arthur area. I saw the damage that windstorm did and and I can also look at electoral map," he continued. "I know there's a whole lot of Republican voters in that region. They expect Julie Fedorchak and John Hoeven and and Kevin Cramer to deliver, but those those guys are just rubber stamps for Trump. I mean, do they know there's ways to influence a president beyond kissing his ass all the time?" Ista argues the delegation could not"rubber stamp his policies until he authorizes a disaster relief for North Dakota." "It's just an absolute failure of any influence they might have," he continued. If you want to participate in Plain Talk, just give us a call or text at 701-587-3141. It's super easy — leave your message, tell us your name and where you're from, and we might feature it on an upcoming episode. To subscribe to Plain Talk, search for the show wherever you get your podcasts or use one of the links below. Apple Podcasts | Spotify | YouTube | Pocket Casts | Episode Archive  

Aujourd'hui, Hervé vous conduit dans le 8e arrondissement de Paris, un des quartiers chics de la capitale, pour faire la connaissance de Fabrice Epstein, un avocat d'affaires pas tout à fait comme les autres ou en tout cas pas tel qu'on les imagine. Tout d'abord, Fabrice est passionné de musique, il écrit d'ailleurs des chroniques sur l'histoire judiciaire de la musique publiées tous les mois dans Rock & Folk. Et si Fabrice n'est pas devenu avocat complètement par hasard, il ne se destinait pas à ce métier en entrant dans une prestigieuse école de commerce parisienne. Et bien qu'ayant décroché son diplôme au barreau de Paris, c'est sans grande conviction qu'il commence par exercer le droit des affaires. Pire, ce métier aurait pu l'ennuyer s'il n'avait pas entrevu la possibilité d'ouvrir son propre cabinet. Malgré sa quarantaine et les premiers cheveux gris qui vont avec, Fabrice conserve l'allure juvénile d'un éternel étudiant, des yeux clairs et un sourire qui donne envie d'engager la conversation. Une conversation au cours de laquelle ce garçon aussi discret qu'érudit, cite le plus naturellement du monde Spinoza, Bismarck, les Marx Brothers ou Bob Dylan. Et d'un point de vue professionnel, Fabrice a une manière bien à lui d'exercer son métier et d'entretenir ses relations avec ses clients. C'est ce que vous allez découvrir en passant la porte d'un immeuble cossu de l'avenue Franklin Roosevelt, puis en foulant l'épais tapis d'une splendide volée d'escaliers pour rejoindre les bureaux de son cabinet. Retrouvez Fabrice Epstein et Saul Associés : https://saul-associes.fr/ REPÈRES Le bureau de Fabrice (2:10) De l'école de commerce au Barreau de Paris (5:30) Du plaisir de ne pas se spécialiser (9:00) Avoir son cabinet pour pratiquer son métier comme on l'entend (11:25) Négociations en cours (13:10) Travailler dans l'ombre (14:45) Des clients exigeants (18:05) Une satisfaction dépendante de celle du client (21:35) Un bosseur qui se considère paresseux (22:55)   Production : Stereolab – Musiques : Blue Dot Sessions. Retrouvez l'actualité de Travail soigné via les comptes Stereolab.fr sur Instagram, Threads, BlueSky et Facebook et envoyez vos suggestions pour de prochains épisodes à hello@stereolab.fr Merci de votre soutien sur votre plateforme d'écoute préférée (un abonnement, 5 étoiles, des petits cœurs, un commentaire sympa) ainsi que sur Podmust.com

  Popular Canadian beach returned to Saugeen First Nation   Thousands journey to Bismarck for UTTC International Powwow   Prevention of suicide attempts focus of new California bill by Ramos  

In this lecture, military historian Sarah Paine explains how Britain used sea control, peripheral campaigns, and alliances to defeat Nazi Germany during WWII. She then applies this framework to today, arguing that Russia and China are similarly constrained by their geography, making them vulnerable in any conflict with maritime powers (like the U.S. and its allies).Watch on YouTube; listen on Apple Podcasts or Spotify.Sponsors* Labelbox partners with researchers to scope, generate, and deliver the exact data frontier models need, no matter the domain. Whether that's multi-turn audio, SOTA robotics data, advanced STEM problem sets, or even novel RL environments, Labelbox delivers high-quality data, fast. Learn more at labelbox.com/dwarkesh* Warp is the best interface I've found for coding with agents. It makes building custom tools easy: Warp's UI helps you understand agent behavior and its in-line text editor is great for making tweaks. You can try Warp for free, or, for a limited time, use code DWARKESH to get Warp's Pro Plan for only $5. Go to warp.dev/dwarkeshTo sponsor a future episode, visit dwarkesh.com/advertise.Timestamps00:00:00 – How WW1 shaped WW200:15:10 – Hitler and Churchill's battle to command the Atlantic00:30:10 – Peripheral theaters leading up to Normandy00:37:13 – The Eastern front00:48:04 – Russia's & China's geographic prisons01:00:28 – Hitler's blunders & America's industrial might01:15:03 – Bismarck's limited wars vs Hitler's total war Get full access to Dwarkesh Podcast at www.dwarkesh.com/subscribe

Ze verschijnen zodra verkiezingen in aantocht zijn: boeken van lijsttrekkers. En los van verkiezingen: portretten van leiders in spe of van afgezwaaide nestors. Wat staat daar eigenlijk in? Hoe leerzaam zijn ze, wat vertellen ze ons over visie, stijl en kwaliteiten? Jaap Jansen en PG Kroeger lezen in Rob Jettens boek en Johan Remkes' herinneringen. En in het werk van vele anderen. *** Deze aflevering is mede mogelijk gemaakt met donaties van luisteraars die we hiervoor hartelijk danken. Word ook vriend van de show! Op 21 september: Betrouwbare Bronnen in het Concertgebouw: Muziek en tirannie. Met het Arethusa Quartet en Daniel Rowland. Er zijn nog enkele tickets verkrijgbaar! Ben je vriend, dan kun je meedingen naar het boek over Johan Remkes of het boek van Rob Jetten! Heb je belangstelling om in onze podcast te adverteren of ons te sponsoren? Zend een mailtje en wij zoeken contact. *** Er vijf soorten boeken van politici. Allereerst memoires en herinneringen. Soms zijn die erg boeiend en de receptuur voor zulk succes is verfijnd. De opmerkelijk hoge verkoopcijfers van Vrijheid door Angela Merkel laten zien dat het kan. Op dag 1 verkocht de uitgever één exemplaar per seconde. Afgelopen week verscheen Het kon minder, een boek over Johan Remkes. Het is genieten van de ‘woordkarige’ liberaal die veel meemaakte en dat broodnuchter analyseert. Zijn belevenissen met de LPF in 2002 waren afdoende om in 2024 te bedanken voor het premierschap. Tweede genre is de 'ideologische preekbeurt'. Die kent in ons land een grote traditie. Henri Bontenbal durft een nieuwe poging en een doortimmerd betoog over zijn visie is zeker welkom. Maar het zijn grote schoenen die hij heeft te vullen: Kuyper, Alexander de Savornin Lohman, paus Leo XIII en Sybrand Buma. Collega-leiders die zulke preekbeurten schreven waren Vladimir Lenin, Pieter Jelles Troelstra, Michail Gorbatsjov en Frits Bolkestein. En ook Pim Fortuyn en later Martin Bosma. Het derde boekengenre is 'testimonium van onafhankelijk denken'. Toen hij nog net CDA’er was gaf Pieter Omtzigt dat af. Vervolgens noemde hij zijn eigen nieuwe partij naar de titel van het boek. Zulke boeken verschijnen vaker. Van Bij1-ideoloog Willem Schinkel tot communistische rivaal van Stalin, Leon Trotski. En Barack Obama die in 'Dromen van mijn vader' schetste hoe anders hij was en toch oer-Amerikaans. Het vierde genre is: boeken die 'eigenaarschap claimen'. Voor velen werd Pim Fortuyn ziener en profeet toen hij vanaf 1997 begon te publiceren over 'de islamisering'. Dit thema werd voor altijd het zijne. Caroline van der Plas claimde met haar boek 'gezond verstand', gewoonheid en ruraal sentiment. Silvio Berlusconi werd fameus door een gratis full colour feestboek dat zijn successen in zaken, sport, liefde en politiek lef als vanzelfsprekendheid claimde. Het vijfde genre? Het door en door politieke boek van een politiek leider die over iets totaal on-politieks schrijft. Oud-premier Dries van Agt en zijn liefde voor Japanse finesse. Voormalig EU-president Herman van Rompuy als dichter in het middeleeuwse genre van de oosterse Haiku. Valéry Giscard d'Estaing met die novelle over zijn liefdesaffaire met Lady Di. En Rob Jettens Hoe het wel kan is een wat poëtische bundel van jeugddromen en grote ambities – hij wil de Cornelis Lely van de 21e eeuw zijn. Een aanstekelijk droombeeld na de ‘slappe hap’ van Geert Wilders en Dick Schoof. *** Verder luisteren 369 - Rob Jetten wil een ideeënstrijd rond het midden 16 - Johan Remkes wil de democratie redden 467 - De twee levens van Angela Merkel 161 - Hans van Mierlo, een politieke popster 339 – De eeuw van Bismarck 150 - De memoires van Barack Obama 133 - Amerikaanse presidenten: boeken die je móet lezen! 149 - De zeven levens van Abraham Kuyper, een ongrijpbaar staatsman 45 - Liefdesbrieven van François Mitterrand 394 – Honderd jaar na zijn dood: de schrijnende actualiteit van Lenin 93 - Hoe Gorbatsjov en het Sovjet-imperium ten onder gingen 485 - De bijzondere veelzijdigheid van Frits Bolkestein 162 - Pieter Omtzigt over macht en tegenmacht 356 - Silvio Berlusconi, het einde van een tijdperk 320 – Politieke onmacht in het digitale tijdperk met Kees Verhoeven 164 - Dries van Agt - Eigenzinnig politicus, paradijsvogel, wereldburger 430 - Zes markante Belgische premiers 2 - PG Kroeger over politieke memoires *** Tijdlijn 00:00:00 – Deel 1 00:32:53 – Deel 2 00:55:13 – Deel 3 01:17:28 – EindeSee omnystudio.com/listener for privacy information.

Franco Cardini, Sergio Valzania"L'invenzione di un continente"L'Europa dalla lega di Delo alla Prussia di BismarckMondadori Editorewww.mondadori.itE se oggi, anziché tentare di ricostruire l'Europa, la si dovesse reinventare? Per farlo è importante sapere quante volte, nel corso della storia, questo progetto è stato immaginato e rimodellato. Sapere dove e quando nasce l'idea di un continente unito da un destino comune. L'Europa, una delle aree più ricche e culturalmente vivaci del mondo, fatica a parlare con una voce sola, ad agire come soggetto autonomo in un mondo globale e competitivo. Eppure, l'idea di unità europea ha una storia lunga, complessa e costellata di tentativi, sogni e fallimenti. Franco Cardini e Sergio Valzania ripercorrono con rigore e chiarezza i momenti cruciali in cui si è cercato di arrivare a una coesione politica e culturale del continente. Si parte dalla Lega di Delo e dall'eredità della Grecia classica, si attraversano la stagione aurea dell'impero romano, la renovatio imperii di Carlo Magno e la visione universalistica di Carlo V, fino ad arrivare al progetto napoleonico e all'unificazione tedesca guidata da Bismarck. Ogni tentativo rivela tensioni, potenzialità, ma anche limiti e contraddizioni: differenze linguistiche, religiose e geopolitiche che hanno reso l'unità un obiettivo sempre sfuggente. Questo libro non racconta semplicemente ciò che è stato, ma interroga il presente attraverso il passato. I percorsi iniziati e interrotti, le ambizioni incompiute, le visioni sfumate nel tempo: tutto contribuisce a delineare i contorni di una possibilità ancora viva, di un'Europa che va reinventata come patria di cittadini liberi, e non solo come spazio condiviso. Un'indagine lucida che, animata da una forte passione civile, permette di comprendere come il sogno europeo si sia formato, e perché oggi più che mai valga la pena di tornare a interrogarlo.Franco Cardini è professore emerito di Storia medievale presso l'Istituto di Scienze umane e sociali di Firenze (Scuola Normale Superiore, Pisa). Si occupa soprattutto di storia delle crociate, pellegrinaggi, rapporti tra Europa e Islam, storia militare e religiosa, magia e scienze occulte. Ha collaborato con testate di spicco e con la Rai. Suoi sono anche alcuni romanzi storici: L'avventura di un povero crociato e Il signore della paura.Sergio Valzania, storico e studioso della comunicazione, autore radiofonico e televisivo, dal 2002 al 2009 ha diretto i programmi radiofonici della Rai. Ha scritto su «La Nazione», «Avvenire», «la Repubblica», «il Giornale», «L'Indipendente», «Liberal», «L'Osservatore Romano», «Il Dubbio». Fra le sue opere di storia militare pubblicate con Mondadori ricordiamo: Austerlitz, Wallenstein, U-Boot, I dieci errori di Napoleone, Cento giorni da imperatore, Guerra sotto il mare, Le guerre dell'oppio e, con Franco Cardini, Le radici perdute dell'Europa, La scintilla, Dunkerque e La pace mancata.IL POSTO DELLE PAROLEascoltare fa pensarewww.ilpostodelleparole.itDiventa un supporter di questo podcast: https://www.spreaker.com/podcast/il-posto-delle-parole--1487855/support.

G&T701 - Episode #158 - POWERED BY LAUER AUTO REPAIR - Sept 3rd, 2025 - www.GunsAndThe701.comIn the chamber

09/03/25: Joel Heitkamp is joined by the Northwest Landowners to talk about their partial win in the State Supreme Court. Troy Coons is the Chairman of the Board of Directors of Northwest Landowners Association, and Derrick Braaten is the owner of Braaten Law Firm in Bismarck, ND. Read more about the case from the North Dakota Monitor. (Joel Heitkamp is a talk show host on the Mighty 790 KFGO in Fargo-Moorhead. His award-winning program, “News & Views,” can be heard weekdays from 8 – 11 a.m. Follow Joel on X/Twitter @JoelKFGO.)See omnystudio.com/listener for privacy information.

Terwijl we in Nederland de deconfiture van Schoof en de brokstukken van diens coalitie meemaakten, was er volop dynamiek rond de oorlog in Oekraïne. Die gebeurtenissen raken niet alleen de verhoudingen tussen het Kremlin en het Witte Huis, maar bovenal die in Europa en niet in het minst Den Haag op weg naar de verkiezingen van 29 oktober 2025. Jaap Jansen en PG Kroeger nemen je mee naar Anchorage (Alaska), heftig schermberaad tussen Kyiv en EU-leiders, naar een overvol Oval Office en het standbeeld van tsaar Alexander III in Moskou. En naar ‘de Michelangelo der slijmkunsten en vleierij’. *** Deze aflevering is mede mogelijk gemaakt met donaties van luisteraars die we hiervoor hartelijk danken. Word ook vriend van de show (zoals dominee Eppe Gremdaat en Roel Maalderink in deze aflevering aanbevelen!) Heb je belangstelling om in onze podcast te adverteren of ons te sponsoren? Zend een mailtje en wij zoeken contact. *** De top van Donald Trump en Vladimir Poetin was ongeveer alles wat een ontmoeting en dialoog van wereldleiders niet moet zijn. Onderhandeld werd er helemaal niet, conclusies en een vervolg van diplomatieke stappen werden niet vastgelegd. Iedereen bleef in verwarring achter. Het Kremlin kreeg alles wat het al een eeuw ambieert - erkenning als gelijkwaardige supermacht die eisen kan stellen - en hoefde daarvoor niets te doen. Trump kreeg zijn show met een gedroomde eregast. Maar het pièce de résistance - een ondernemerslunch voor grondstoffendeals - werd geschrapt. Om toch nog succes te veinzen werd druk uitgeoefend op Volodymyr Zelensky. Die 'heeft geen kaarten' immers en moest Poetins aanpak voor een vredesproces maar snel adopteren, gebood Trump hem vanuit Air Force One. Een waanzinnig weekend van paniekerig telefoneren, zoomsessies, Duits/Franse aarzelingen en lef bij Giorgia Meloni en Alexander Stubb leidde tot ongekende taferelen rond 'the resolute desk' in het Witte Huis. Jaap en PG maken van de draadjes, hints, lekken en signalen een coherent relaas van wat daar gebeurde. En welke rol Mark 'Michelangelo' Rutte in de schoot werd geworpen. Trump werd teruggevoerd naar de denklijn van de Haagse NAVO-top. De Alaska-top kreeg zo ineens wél een diplomatiek vervolg. Wenselijke resultaten - 'artikel vijf-achtige garanties' - staken de kop op. Poetin haalde al snel alle trucs tevoorschijn om zo'n concrete nasleep te frustreren en de NAVO- en EU-landen uit elkaar te spelen. EU en NAVO houden de route naar vrede - en elkaar! - nog goed vast. Worstelingen rond de tarieven spelen daarbij een hoofdrol, evenals Trumps afkeer van moeizame deals die hem al gauw vervelen als ze te ingewikkeld worden. Ineens begon hij weer over zijn vriend Kim en verweet Zelensky een obstakel en koppig te zijn. In de EU leeft nu wel massaal het besef dat de Unie alleen staat. We kunnen op niemand rekenen. Friedrich Merz en Emmanuel Macron snappen dat hun duo krachtig en snel moet herleven. Ook Mario Draghi stak opnieuw zijn nek uit en trok in Rimini – bijgevallen door Meloni - scherpe conclusies. En het gemarginaliseerde Nederland? Wat durven kabinet en Kamer te beslissen nu ook ons land gevraagd gaat worden actief mee te doen met garanties voor Kyiv? Kan Schoof deze geopolitiek essentiële vraag verzwijgen in de Troonrede? *** Verder luisteren 508 – De NAVO-top in Den Haag moet de onvoorspelbare Trump vooral niet gaan vervelen 497 – De krankzinnige tarievenoorlog van Donald Trump 496 - De paradoxen van Giorgia Meloni https://art19.com/shows/betrouwbare-bronnen/episodes/b426432c-1d2d-4186-8c6d-3698da640a61 486 - ‘Welkom in onze hel’ Een jonge verslaggever aan het front in Oekraïne 484 - Hoe Trump chaos veroorzaakt en de Europeanen in elkaars armen drijft 476 – Trump II en de gevolgen voor Europa en de NAVO 447 - Als Trump wint staat Europa er alleen voor 446 - Doe wat Draghi zegt of Europa wacht een langzame doodsstrijd 427 - Europa wordt een grootmacht en daar moeten we het over hebben 419 - Europa kán sterven - Emmanuel Macrons visie op onze toekomst 413 - "Eensgezind kunnen we elke tegenstander aan." Oana Lungescu over Poetin, Trump, Rutte en 75 jaar NAVO 348 – Oud-premier Natalia Gavrilița over Moldavië - het kleine, ook bedreigde buurland van Oekraïne 339 – De geopolitiek van de 19e eeuw is terug. De eeuw van Bismarck 336 - Timothy Garton Ash: Hoe Europa zichzelf voor de derde keer opnieuw uitvindt 19 - Anne Applebaum: Poetin en de destabilisering van het Westen *** Tijdlijn 00:00:00 – Deel 1 00:23:39 – Deel 2 00:56:15 – Deel 3 01:18:09 – EindeSee omnystudio.com/listener for privacy information.

Nach fast drei Jahrzehnten an der Macht wird Otto von Bismarck 1890 von Kaiser Wilhelm II. zum Rücktritt gezwungen. Doch der „Eiserne Kanzler“ verschwindet nicht in der Versenkung – er wird zum Gespenst vom Sachsenwald. Von seinem Gut in Friedrichsruh aus mischt er sich weiter in die Politik ein, attackiert den Kaiser und stilisiert sich selbst zum Reichsgründer-Mythos.Wir erzählen von Bismarcks Rolle bei der deutschen Kolonialpolitik, vom turbulenten Dreikaiserjahr 1888, von Intrigen, Demütigungen und einem Kanzler, der seine Macht nicht loslassen kann. Wie wird aus dem mächtigsten Politiker Europas ein alt gewordener Störenfried? Warum wächst sein Kult im Ruhestand ins Gigantische? Und trägt Bismarck eine Mitschuld daran, dass Deutschland am Ende ins Verhängnis des 20. Jahrhunderts steuert?Du hast Feedback oder einen Themenvorschlag für Joachim und Nils? Dann melde dich gerne bei Instagram: @wasbishergeschah.podcast Hosted on Acast. See acast.com/privacy for more information.

Scott takes the show on the road to Bismarck to speak with Governor Kelly Armstrong, Ron Ness and Mac McLennan.

GAT701 - Episode #156 - POWERED BY LAUER AUTO REPAIR, Bismarck - Aug 20th 2025 - www.GunsAndThe701.comIn the chamber

"I believe women cannot protect what they do not know. If we are illiterate about our own bodies, if we don't understand how they're designed to work in a state of health, we are deprived of our right to true informed consent in healthcare decisions. And this is never more critical than in decisions about reproductive health, including birth control." This is particularly true with young women with intellectual disabilities. Katie Vidmar who is not only an expert in menstrual cycle literacy, but also has a daughter who has Intellectual disabilities will walk us through how we can help a young woman understand the gift and goodness of her body. All humans deserve to be honored in the goodness of there own bodies, to be given the same respect and value as any person, despite their intellectual challenges. Katie will show how we can serve this population with the dignity that women with these intellectual challenges deserve. It is a beautiful conversation that will touch many of you who know a young women in this siut This isn't about being “anti–birth control.” It's about being pro–informed consent. Women deserve the freedom to make choices rooted in knowledge, not fear or misinformation. Liberation begins when we discover the brilliance of our bodies and learn to work with them—not against them. And the truth is, we already have models for doing this. Body Literacy. Cycle Tracking. Menstrual Health Triage. Simplified Fertility Awareness. These tools exist, and they've been brought successfully to under-resourced populations. Now is the time to scale them. Why? Because every system in the body is interconnected and ordered toward reproductive health. Bones, muscles, the cardiovascular system, digestion, all of it supports the capacity to create and sustain life. So when we address the root causes of reproductive health disorders, the ripple effects extend far beyond fertility. Healing hormonal imbalance, for example, doesn't just regulate cycles it protects a women's health. This is why root-cause women's health should be the crown jewel of healthcare reform. Not a side conversation, central to it. ✨ About Katie E. Vidmar Katie E. Vidmar, MTS, is a Body Literacy and Fertility Awareness Educator from North Dakota. She's dedicated to bringing holistic women's health to underserved populations. She created Elevate, a training program that equips healthcare professionals with tools for introducing Body Literacy, Cycle Tracking, Fertility Awareness, and root-cause menstrual health care. She's also the creator of Cycle Wise, a Body Literacy video series for community health centers; co-author of Cycle Aware, a middle-school curriculum; and host of the series Reframing Women's Health. Katie currently serves as the Director of Programs at Natural Womanhood and lives in Bismarck, ND, with her husband and family. Website-https://katievidmar.com/ Natural Womanhood-https://naturalwomanhood.org/ We Heart Nutrition offers top-quality, research-backed supplements designed for men and women at every age and life stage. Women, if you're preparing for pregnancy, navigating perimenopause, or beyond, they've got something for you. Head to weheartnutrition.com, take the quiz, and use our code GENIUS for 20% off your first order. We know you'll love We Heart Nutrition! - Made with bioavailable ingredients so your body actually absorbs the nutrients—no fillers, no junk. - Carefully crafted to meet your unique health needs. Disclaimer: The views expressed by our guests are their own and do not necessarily reflect those of The Hormone Genius Podcast. This content is for informational purposes only and is not a substitute for professional medical advice. Medical disclaimer: The information presented in The Hormone Genius Podcast is for informational purposes only and is not intended to be a substitute for actual medical or mental health advice from a doctor, psychologist, or any other medical or mental health professional.

Hermann Wilhelm Göring nació en el sanatorio Marienbad (Rosenheim, Baviera), cuarto hijo del matrimonio habido entre Heinrich Ernst Göring (31 de octubre de 1839 - 7 de diciembre de 1913) y Franziska «Fanny» Tiefenbrunn, muerta en agosto de 1923. Göring tuvo dos hermanos y dos hermanas: Albert y Karl Ernst Göring y Olga Therese Sophia y Paula Elisabeth Rosa Göring. La familia Göring era de orígenes aristocráticos y tenía ancestros tanto católicos como protestantes. Su padre, soldado profesional en tiempos de Otto von Bismarck, se convirtió en el primer gobernador del África Suroccidental Alemana. Vivió su infancia lejos de su familia, cuando su padre se jubiló fueron a vivir al principio cerca de Berlín. Pero la mayor parte del tiempo vivieron en Veldestein, en las proximidades de Núremberg, en un castillo medieval perteneciente al padrino de Hermann y padre de Albert, el doctor Hermann Espenstein. Ese entorno romántico influyó en su inclinación por todo tipo de vestimenta. Sus resultados en la escuela, luego de un internado privado, fueron mediocres, pero todo cambió en cuanto se le envió a la escuela de cadetes de Karlsruhe y más tarde, en 1910, a la famosa Gross Lichterfelde cerca de Berlín. Adoraba literalmente la vida de aspirante a oficial prusiano y llevaba con orgullo el uniforme. Después, cuando fue a Italia en compañía de sus amigos, redactó su diario donde decía que admiraba las obras de Leonardo da Vinci, Rubens, Tiziano y Bellini; esa pasión por la pintura lo convertiría más tarde en uno de los coleccionistas más expertos de Europa.

Otto von Bismarck hat das Deutsche Reich gegründet – doch was macht er nun mit der Macht? In dieser Folge erzählen wir vom „Eisernen Kanzler“ im Alltag: vom Kulturkampf gegen die katholische Kirche, den er trotz harter Gesetze verliert, und vom erbitterten Feldzug gegen die Sozialdemokraten, bei dem er zugleich den modernen Sozialstaat erfindet. Wir erleben Bismarck als hypochondrischen Machtmenschen, der im Schlafrock regiert, riesige Mahlzeiten verschlingt, seine Söhne unter Druck setzt – und doch auf internationaler Bühne den Berliner Kongress leitet. War er ein genialer Jongleur der Bündnisse oder ein Spieler, der das Risiko unterschätzte?Du hast Feedback oder einen Themenvorschlag für Joachim und Nils? Dann melde dich gerne bei Instagram: @wasbishergeschah.podcast Hosted on Acast. See acast.com/privacy for more information.

This week, Pastor Tom unpacks the power of our words from James 3 and Proverbs 18: “Life and death are in the power of the tongue.” Like the mighty Bismarck battleship taken down by a single torpedo, small things can have enormous impact. Our words can wound or heal, tear down or build up. What's behind them? The heart. And only Christ can transform it. Join us as we explore how God reshapes hearts—and tongues—for His glory.

Clay and his good friend Russ Eagle discuss the rivers Lewis and Clark traveled from Pittsburgh to the Pacific Ocean, including the Ohio, the Mississippi, the Missouri, the Clearwater, the Snake, and the Columbia. The paradox of Clay's 2025 Airstream journey along the Lewis and Clark Trail is that they floated America's rivers, and Clay has been driving along the roads closest to those rivers. To overcome this, he has contrived ways to get on the rivers of the expedition. In North Dakota, he floated for three days in a pontoon from Fort Rice to Bismarck with two young comrades. Just north of Yellowstone National Park, he and his friends, including his daughter and her fiancé, took a day-long raft trip on the Upper Yellowstone, where it remains a whitewater stream. As they recorded this podcast, Clay and Russ, plus 20 others, were about to float the famous White Cliffs section of the Missouri, east of Fort Benton, Montana. And Clay plans to get passage on an excursion boat near the mouth of the great Columbia River. Why are rivers so important to Clay? What is it about the source of mighty rivers that so engages his historical imagination? This podcast was recorded on July 20, 2025.

Before the first bridge was built across the Missouri River, getting across was the business of ferries. The first documented ferry began operation in 1860, between Bismarck and Mandan.

08/06/25: The President of ND United, Nick Archuleta, is filling in for Joel Heitkamp and is joined by Erin Oban to talk about the importance and necessity of public schools. Erin Oban is a former State Senator from Bismarck and served as the state director of USDA Rural Development. She's now working with North Dakotans for Public Schools, which advocates for the policies, personnel, and resources needed to strengthen and improve our public schools (Joel Heitkamp is a talk show host on the Mighty 790 KFGO in Fargo-Moorhead. His award-winning program, “News & Views,” can be heard weekdays from 8 – 11 a.m. Follow Joel on X/Twitter @JoelKFGO.)See omnystudio.com/listener for privacy information.

I have to say a big thank you to Adi and Janice who hosted me at their farm Kalmoesfontein this week as part of the Swartland Revolution events they're running— I was invited to give a little talk about Jan Smuts of the Swartland and relished the opportunity to delve deeply into a Great South African's early life. And to the folks that came to ask questions and be part of the event, thank you too for such a warn reception. We're going to deal with two main topics in the years 1871 leading into 1872 - One was the installation of Sir John Molteno as the First Prime Minister of the Cape of Good Hope which marked the start of responsible government in the territory. But the other really big event of 1872 was the death of Zulu king Mpande kaSenzangakhona, leaving the way open for Cetshwayo kaMpande to seize the reins of power. It wasn't going to be that simple of course. Let's have a quick squizz at what was going on globally in 1871. The Franco-Prussian war ended, leading to the Proclamation the German Empire in January. The North German federation and South German States were united in a single nation state and the King of Prussia was declared as the German Emperor Wilhem the first. Germany officially came into being for the first time. Otto von Bismarck would soon become the First Chancellor of the German Empire. In French Algeria, the Mokrani Rebellion against colonial rule broke out in March 71, in March the Paris Commune was formally established in France. The Commune governed Paris for two months, promoting an anti-religious system, an eclectic mix of many 19th-century schools of thought. Policies included the separation of church and state, the reduction of rent and the abolition of child labor. The Commune closed all Catholic churches and schools in Paris and a mix of reformism and revolutionism took hold — a hodge podge of folks who pushed back against the French establishment. By late May 71 the commune had been crushed in the semaine sanglante, the Bloody Week, where at least 15 000 communards were executed by loyalist troops. More than 43 000 communards were imprisoned. The Paris Commune left an indelible mark on Karl Marx and Friedrich Engels — two men who, in turn, would go on to cast a long, indirect shadow over the course of world history. In June 1871, the United States launched an assault on the Han River forts in Korea, hoping to pry open Korean markets for American trade. Washington wasn't bothering with tariffs that year — gunboats were quicker. Charles Babbage died on boxing Day, 26 December 1871. A man of many labels—mathematician, philosopher, inventor, mechanical engineer—but one overriding legacy: he imagined the computer before electricity even entered the equation. Babbage's difference engine was the first mechanical attempt to automate calculation - it was his analytical engine that quietly cracked open the future. It carried, in brass and gears, the essential ideas of the modern digital computer—logic, memory, and even programmability. His inspiration? The Jacquard loom, which used punched cards to weave patterns into silk. Babbage observed this and thought: if a loom could follow instructions to weave flowers, why not numbers? Hidden in that question was the dawn of the information age—and even the first glimmer of a printer. The popular movement towards responsible government had arisen in the early 1860s, led by John Molteno - and in a future podcast I will spend more time on his life - a fascinating character who was the first South Africa to attempt to export fruit. He married a coloured woman called Maria in 1841 but catastrophe struck when she and their young son died in childbirth and stricken by grief, he joined a Boer Commando fighting in one of the early Frontier Wars. So it was then that on 22nd October 1872 Cetshwayo summoned all the indunas and izikhulu to kwaNondwengu to announce that King Mpande had died.

7/31/25 6am CT Hour - Fr. James Kubicki/Msgr. James Shea John and Glen chat about the Delta Air Lines flight diverted to Minneapolis last night after experiencing significant turbulence, Trump announced GDP growth and talked about the Federal Reserve holding rates, the Philly Pilgrims of Hope presented Pope Leo a Philadelphia Eagles Super Bowl cap and Pope Leo got a pizza delivery from Aurelio’s pizzeria, all the way from Chicago. Fr. James Kubicki talks about the life of St. Ignatius of Loyola, founded an order and spiritual exercises that are used centuries later. Msgr. James Shea discusses a Vocations boom in Bismarck, ND Fueled by the Domestic Church and Catholic schools.

Salama bint Said (oder Sayyida Salme) wird 1844 auf Sansibar als Tochter des omanisch-sansibarischen Sultans Sayyid Said geboren. Ihr Leben als Prinzessin muss sie 1866 aufgeben, flieht von der Insel, heiratet einen Hamburger Kaufmann und beginnt als Emily Ruete ein neues Leben im Deutschen Kaiserreich. Sansibar und Ostafrika geraten in den 1880er-Jahren immer mehr in den Fokus der europäischen Kolonialmächte und so wird Emily Ruete kurzzeitig zum Spielball der Kolonialpolitik des Reichskanzlers Otto von Bismarck. Wir sprechen über das Leben von Emily Ruete, den kürzesten Krieg der Geschichte, wie die Sultane Sansibars ihre Macht verlieren und warum in Hamburg kein Platz mehr nach Emily Ruete benannt ist. // Erwähnte Folgen - GAG417: Auf der Suche nach den Quellen des Nils – https://gadg.fm/417 - GAG279: Muskat und Manhattan – https://gadg.fm/279 - GAG468: Arabia Felix oder Die Dänisch Arabische Expedition – https://gadg.fm/468 - GAG307: Njinga, Königin von Ndongo und Matamba – https://gadg.fm/307 - GAG138: Askari und die Kolonialgeschichte des Deutschen Reichs – https://gadg.fm/138 // Literatur - Julius Waldschmidt: Kaiser, Kanzler und Prinzessin. Ein Frauenschicksal zwischen Orient und Okzident, 2005 - Tania Mancheno: Ambivalente Identitäten – Salme/Ruete, koloniales und kolonialisiertes Subjekt zugleich. Wissenschaftliches Gutachten zur Einordnung der Person Emily Ruete in den Kontext ihrer Zeit, 2021 (https://www.hamburg.de/politik-und-verwaltung/behoerden/behoerde-fuer-kultur-und-medien/gutachten-ruete-113944) //Aus unserer Werbung Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/GeschichtenausderGeschichte // Wir sind jetzt auch bei CampfireFM! Wer direkt in Folgen kommentieren will, Zusatzmaterial und Blicke hinter die Kulissen sehen will: einfach die App installieren und unserer Community beitreten: https://www.joincampfire.fm/podcasts/22 //Wir haben auch ein Buch geschrieben: Wer es erwerben will, es ist überall im Handel, aber auch direkt über den Verlag zu erwerben: https://www.piper.de/buecher/geschichten-aus-der-geschichte-isbn-978-3-492-06363-0 Wer Becher, T-Shirts oder Hoodies erwerben will: Die gibt's unter https://geschichte.shop Wer unsere Folgen lieber ohne Werbung anhören will, kann das über eine kleine Unterstützung auf Steady oder ein Abo des GeschichteFM-Plus Kanals auf Apple Podcasts tun. Wir freuen uns, wenn ihr den Podcast bei Apple Podcasts oder wo auch immer dies möglich ist rezensiert oder bewertet. Wir freuen uns auch immer, wenn ihr euren Freundinnen und Freunden, Kolleginnen und Kollegen oder sogar Nachbarinnen und Nachbarn von uns erzählt! Du möchtest Werbung in diesem Podcast schalten? Dann erfahre hier mehr über die Werbemöglichkeiten bei Seven.One Audio: https://www.seven.one/portfolio/sevenone-audio