Podcasts about Bismarck

When the newly married Mark and Lori Phillips went out to celebrate their upcoming move to Bismarck in February of 2019, the night did not go according to plan. As they were out at a Wisconsin bar with some friends, Mark became angry at Lori and began shouting at her. The two left the bar and returned home. There the fight continued, prompting Lori to speed away in the couple's new truck for fear that Mark might hurt her. She slept in an empty parking lot for the night, but when she returned expecting an apology from her husband, she found something far more grim…      Special thanks to Lori Gamoke for her bravery, transparency and willingness to speak with us for this episode, as well as Leslie Morgan Steiner for her insights about domestic violence. Written by Sam Foster, Edited and Engineered by Scott Ecklein, and Executive Produced by Michael Ojibway. View full episode source list at https://www.invisiblechoir.com/listen/bloodsnow    Support Our Sponsors:  Acorns: Visit acorns.com/choir or download the Acorns app to start saving and investing for your future today!  Quince: Give and get timeless holiday staples that last this season with Quince. Go to quince.com/choir for free shipping on your order and 365-day returns!  Cornbread Hemp: Save 30% on your first order at cornbreadhemp.com/choir and use code “choir” at checkout!  Learn more about your ad choices. Visit megaphone.fm/adchoices

Weather Forecast - Talking Single Digits for Lows Next Week Here in Bismarck, ND - Ladies and Gents, get ready for some ice! How Thick Is the Ice on Lake Audubon??? When Will Central North Dakota Have Walkable Ice??? PK Lures Re-Design by FlywayMedia.com What's HOT in Cold Weather Baby??? NOT impressed with what's "New" this year in Ice Fishing - Lot's of overpriced junk - not TOO Much going on this winter IMO.  Stop branding junk and calling it awesome, please. Forward Facing Is Changing the Permanent Ice House Market As Well https://youtu.be/x6ULXC6Y2bs?si=r3RE036cGsByKeAk - Peyton Manning & John Randle Ice Fishing on Lake Minnetonka with Set the Hook Fishing Guide Service Otter XTR Resort Sleeper X-Over - https://www.otteroutdoors.com/product/otter-xtr-resort-sleeper-x-over/ HUMMINBIRD - ICE XPLORE + MEGA Live 2 Bundle https://humminbird.johnsonoutdoors.com/us/shop/fish-finders/ice-xplore-mega-live-2-bundle/4123601 Also in overnighters - Jiffy Basecamps https://jiffyicefishing.com/collections/basecamp%E2%84%A2-shelters Email List - Giving Away Some Portable Bait Aerators Facebook Fiddle Faddle - Chris Got Named in "Are We Dating the Same Guy" 2nd Half Appears to be a Solid Big Game Season Thus Far My Buddy Pezo and His Son Badlands Mule Deer Hunting Trip - They Do it Right If Chris Hustad Could Go On a BIG GAME Hunt….Where and What Would it Be??? ( Probably Elk SIMPY Because It's By Far My Favorite Big Game Cuisine - Moose 2nd ) Headlines Champlin man drowns trying to save his dog while hunting in North Dakota ASHLEY, N.D. — A Minnesota man has drowned after trying to save his dog while waterfowl hunting in south central Nodak. https://www.kare11.com/article/news/local/champlin-man-drowns-trying-to-save-his-dog-while-hunting-in-north-dakota/89-b736fca0-6c41-4fc9-8b62-9da740e57904 Emotions run high over bill to hunt sandhill cranes in Wisconsin A 2010 management plan developed by the Mississippi and Atlantic Flyway Councils calls for a potential crane hunt once their numbers exceed a range between 30,000 to 60,000 birds. Rep. Paul Tittl, R-Manitowoc, who co-chaired the study committee, said the eastern population of sandhill cranes now averages more than 100,000. https://www.wpr.org/news/emotions-high-bill-hunt-sandhill-cranes-wisconsin YouTube fishing creator Mikey Rijavec found dead days after mayday call off Mexico coast Mikey Rijavec of SD Fish and Sips YouTube channel disappeared Nov. 11 while solo fishing off Baja California https://www.foxnews.com/us/youtube-fishing-creator-mikey-rijavec-found-dead-days-after-mayday-call-off-mexico-coast Qwack is Wack - TIME IS NOW - Most Waterfowl, except the late season birds, should start bugging out by the end of next weekend (assuming weather forecast is somewhat accurate). Essentials for Late Season Canada Goose Hunting  Usually AT LEAST 3 dozen full bodies….early on you'd be surprised.  Spread sizes normally get larger as the season goes on. Snow Covers on Layout Blinds I like a flag on a LONG pole Cluck & Moan Baby Scouting is Key - However, I've DESTROYED geese late season in traffic fields.  Get in the flightline and let 'er buck! Invited to a Christmas Party - What Do You Bring??? Smoked Salmon Dip 1.75 Bottle of Tito's Vodka Tiger Meat Crock Pot Game Fair - DON'T BE DUMPING NO SKY PANDAS ON US NOW! A Good Charcuterie Board Homemade Booze  

In this episode of Inside Silver Ranch, we sit down with Brian Eiseman of Stoneshire Builders to discuss one of the most anticipated additions to Bismarck's Silver Ranch, a brand-new 55+ active adult community.Brian shares how Stoneshire's partnership with national developer Epcon Communities is bringing a new style of living to the region, focused on functionality, accessibility, and maintenance-free comfort. Tune in to as Brian explains why Silver Ranch is the perfect setting for this next chapter in Bismarck's growth.Learn more about Stoneshire Builders at:StoneshireBuilders.comStay connected with Silver Ranch at:SilverRanchND.com

Part two of David's conversation with historian Chris Clark asks whether the best historical insights into Trump-like leadership come from comparison with kings or commoners, democrats or dictators. Does Trump's leadership style share much if anything with an epoch-making politician like Bismarck? Should Trump's public persona be understood as standing outside the norm of presidential politics or as quintessentially American? And what can we learn from a close reading of his magnum opus, The Art of the Deal? Next time: The Rise and Fall of Homo sapiens Learn more about your ad choices. Visit podcastchoices.com/adchoices

Continuing in our "Journey Through Scripture" series, Pastor Jim Ellis takes us into the book of Acts to examine a very human story: the sharp disagreement between Barnabas and Paul. We learn how even deep ruptures between passionate believers can be used by God, proving that He is always in the business of repairing relationships and redeeming conflict.  #BCC #Gospel #JourneyThroughScripture #ReadBible #Unity #BibleStudy #ChristianLiving #JimEllis #BiblicalTruth #BCCBismarck #Acts #Paul #Barnabas #Rupture #RepairSupport 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.

Join the LCMS Current!(bi monthly newsletter covering relevant LCMS topics!): https://www.uniteleadership.org/thelcmscurrentWhy do some LCMS churches thrive—and others decline?Pastor Thomas Marcis, 36-year pastor of Zion in Bismarck and a Synodical Reconciler, joins Lead Time to talk about church health, conflict, rural ministry, next-gen engagement, and why pastors must get out of their bubble and into the community.From coaching high school soccer to navigating LCMS conflict processes to preparing for pastoral succession after nearly four decades, Pastor Marcis shares practical, hard-won wisdom every pastor and church leader needs right now.In this episode:• The real reasons churches get stuck• Why conflict shouldn't surprise us—and how to handle it biblically• What suburban pastors don't understand about rural ministry• How community engagement changes congregational culture• Generation Z: what they're really looking for• Why long-term pastorates create both blessings and blind spots• Preparing a congregation for pastoral transition• What the LCMS gets right—and where we need reformIf you care about the future health of the LCMS, this conversation is essential.Catch On Fire PodcastsThis channel does a deep dive into the scriptures so as to teach what it means to be...Listen on: Apple Podcasts SpotifySupport the showJoin the Lead Time Newsletter! (Weekly Updates and Upcoming Episodes)https://www.uniteleadership.org/lead-time-podcast#newsletterVisit uniteleadership.org

The final game of Dakota Bowl XXXIII featured a Bismarck Century Patriots squad looking to run the table after starting 0-2 at the beginning of the year, and Fargo Davies Eagles squad that was looking to get retribution after falling just short to Sheyenne in last year's 3A title game. In the end, there would be insane rushing performances by Fargo Davies' Kolton Tesch, Rylan Fischer, Xavier Muse, as well as Kane Mathiason, to help secure the Eagles' first state title in 11 years! See omnystudio.com/listener for privacy information.

During the first part of a fascinating discussion with host Iain Ballantyne, returning guest Dr James Bosbotinis provides insights into the naval significance of a big military parade in China. Also considered is the current status of the Russian threat and the scale of danger being faced by NATO. More specifically, Iain asks if a recent incident involving the allegedly broken down diesel-electric Kilo Class submarine RFS Novorossiysk indicates - as the head of NATO has contended - that the Russian Navy of today is less ‘Hunt for the Red October' and more like ‘the Hunt for a mechanic.' James explains the strengths and weaknesses of the Russian Navy, not least as embodied by its powerful Northern Fleet based in and around the Kola Peninsula in the Arctic. Moving on, Iain and James discuss the current defence posture of the USA, whose apparently hesitant commitment to NATO possibly creates an element of uncertainty that could prompt miscalculations…leading to the long-feared ‘Third World War'. Also on the topics list is the ‘Axis of bother' – Russia's global disruptor mission in concert with like-minded rogue states such as North Korea and Iran. When it comes to China, James offers an assessment on what was shown off during the recent military parade in Beijing and how it relates to naval forces and growing Chinese military power, a subject he also tackled in an article for the November edition of Warships IFR magazine. The December edition of Warships IFR is published on 21.11.25 in the UK and also deployed globally. It includes an article by James Bosbotinis on the North Korean threat and how it might be defanged without provoking a nuclear exchange. Visit the magazine web site http://bit.ly/wifrmag Also, follow it on X @WarshipsIFR Facebook @WarshipsIFR and Warships IFR TV on YouTube @warshipsifrtv3668  For more on the magazine https://warshipsifr.com/ • Dr James Bosbotinis is a freelance specialist in defence and international affairs and the Book Reviews Editor of ‘The Naval Review'. He has written widely on issues including: development of maritime strategy, long-range strike technologies (including hypersonic weapons) and their impact on strategy; Russian naval and wider military modernisation; China's evolving strategy and naval force development. Dr Bosbotinis contributes to various international media outlets. He is also an Associate Member of the Corbett Centre for Maritime Policy Studies, King's College London. For more information about Dr Bosbotinis visit https://www.linkedin.com/in/jamesbosbotinis He is on X @JamesBosbotinis •Iain Ballantyne is the founding and current Editor of ‘Warships IFR' magazine (first published in 1998) along with its ‘Guide to the Royal Navy' (since 2003) and ‘Guide to the US Navy' (since 2018). Iain is also author of the books ‘Hunter Killers' (Orion) and ‘The Deadly Trade' (Weidenfeld & Nicolson), both about submarine warfare, plus ‘Arnhem: Ten Days in The Cauldron' and ‘Bismarck: 24 Hours to Doom' (both published by Canelo). In 2017 Iain was awarded a Fellowship by the British Maritime Foundation, which promotes awareness of the United Kingdom's dependence on the sea and seafarers. Visit his web site Bismarckbattle.com and follow him on X @IBallantyn

Now that the government shutdown is over, Congress will need to figure out what to do about an impending spike in health insurance premiums for Americans (including tens of thousands of North Dakotans) who purchase individual plans through the Affordable Care Act exchanges. Those premiums currently enjoy heavy subsidies that are set to expire at the end of the year unless Congress renews them, which would mean dramatic cost increases for the insured. On the other side of that coin is that years of fiscal profligacy, which has become particularly acute under the terms of Presidents Donald Trump and Joe Biden, has left our nation with little capacity to continue them. We are already $38 trillion in debt, and adding a couple of trillion dollars more every year. But the debate over the subsidies is beside the point Marvin Lein said on this episode of Plain Talk. Lein is a retired healthcare professional with 30 years of senior healthcare administrative and CEO experience, including managing large multi-entity, private, for-profit physician practices. He served as CEO of Mid Dakota Clinic in Bismarck from 2013 to 2022. According to him, moving Americans to a single-payer system for delivering health care is the only sustainable path forward. "We've run the current model, the free market model, to the point where we can no longer bury, redistribute, hide systemwide costs," he said, and while we can have a debate about whether the status quo, where most Americans get their health insurance through a third party, is truly a "free market," he has a point. He recalled that when he started in 1994, the industry reacted strongly to the Centers for Medicare & Medicaid Services setting price controls, fearing it would be "socialized healthcare" and "the end of healthcare." "Well, that didn't happen," he said, arguing that a Medicare-for-all plan could bring spiking prices under control. "Medicare is price setting. Medicare is managed delivery. Right? Medicare is much more like the European model than the insurance products that you and I purchase on the commercial marketplace. which is the old model that is failing has failed." Also on this episode, guest co-host Pat Finken and I discussed my story about a stalker in North Dakota's state house and the City of Fargo's ongoing efforts to annex a proposed AI data center despite objections from just about everybody else. 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

Now that the government shutdown is over, Congress will need to figure out what to do about an impending spike in health insurance premiums for Americans (including tens of thousands of North Dakotans) who purchase individual plans through the Affordable Care Act exchanges. Those premiums currently enjoy heavy subsidies that are set to expire at the end of the year unless Congress renews them, which would mean dramatic cost increases for the insured. On the other side of that coin is that years of fiscal profligacy, which has become particularly acute under the terms of Presidents Donald Trump and Joe Biden, has left our nation with little capacity to continue them. We are already $38 trillion in debt, and adding a couple of trillion dollars more every year. But the debate over the subsidies is beside the point Marvin Lein said on this episode of Plain Talk. Lein is a retired healthcare professional with 30 years of senior healthcare administrative and CEO experience, including managing large multi-entity, private, for-profit physician practices. He served as CEO of Mid Dakota Clinic in Bismarck from 2013 to 2022. According to him, moving Americans to a single-payer system for delivering health care is the only sustainable path forward. "We've run the current model, the free market model, to the point where we can no longer bury, redistribute, hide systemwide costs," he said, and while we can have a debate about whether the status quo, where most Americans get their health insurance through a third party, is truly a "free market," he has a point. He recalled that when he started in 1994, the industry reacted strongly to the Centers for Medicare & Medicaid Services setting price controls, fearing it would be "socialized healthcare" and "the end of healthcare." "Well, that didn't happen," he said, arguing that a Medicare-for-all plan could bring spiking prices under control. "Medicare is price setting. Medicare is managed delivery. Right? Medicare is much more like the European model than the insurance products that you and I purchase on the commercial marketplace. which is the old model that is failing has failed." Also on this episode, guest co-host Pat Finken and I discussed my story about a stalker in North Dakota's state house and the City of Fargo's ongoing efforts to annex a proposed AI data center despite objections from just about everybody else. 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

A day in the life of St. Mary's Central High School in Bismarck, ND

In this episode of History 102, 'WhatIfAltHist' creator Rudyard Lynch and co-host Austin Padgett analyze romantic era Europe's dueling philosophical currents—romanticism versus utilitarianism—through the Congress of Vienna, industrial capitalism, and the political tensions preceding World War I. -- SPONSOR: SHOPIFY⁠⁠⁠⁠ Shopify powers millions of businesses worldwide, handling 10% of U.S. e-commerce. With hundreds of templates, AI tools for product descriptions, and seamless marketing campaign creation, it's like having a design studio and marketing team in one. Start your $1/month trial today at ⁠⁠⁠⁠https://shopify.com/cognitive⁠⁠⁠⁠ -- FOLLOW ON X: @whatifalthist (Rudyard) @LudwigNverMises (Austin) @TurpentineMedia -- TIMESTAMPS: (00:00) Intro (03:19) Romanticism vs. Utilitarianism: Europe's Two Philosophical Currents (07:00) The Congress of Vienna (1815) and Conservative Reactionary Victory (10:24) France's Post-Revolutionary Political Crises and Instability (1815-1871) (15:33) Sponsor: Metaview (17:29) Europe's Paradox: Social Degradation vs. Technological Progress (27:00) Britain's Industrial Revolution and Economic Policy Decisions (35:22) The Corn Laws: Free Trade vs. Agricultural Protectionism (40:00) Eastern Europe: Serfdom, Counter-Enlightenment, and the Holy League (43:34) Continental Philosophy: Rousseau and the Birth of Romanticism (55:00) Romantic Thinkers: Saint-Simon, Hegel, and Marx (1:20:00) The Conservative Order's Decline and European Modernization (1:37:00) The 1848 Revolutions and Population Crisis (1:48:00) Bismarck and German Unification (2:00:00) The Rise of the Managerial State and Industrial Militaries (2:07:00) The Balkans, Entangling Alliances, and the Path to World War I (2:12:14) States' Rights and Regional vs. Continental Conflict (2:14:18) Wrap Learn more about your ad choices. Visit megaphone.fm/adchoices

Era la gemella della Bismarck, ma il suo destino fu ancora più oscuro. Nata per dominare i mari, la Tirpitz divenne un incubo immobile tra i fiordi norvegesi, fino alla sua fine spettacolare sotto le bombe britanniche. Di lei, lo scrittore scozzese Ludovic Kennedy scrisse che "visse da invalida e morì da storpia". I pescatori norvegesi che la scrutavano al rientro dalle notti in mare l'avevano invece soprannominata "La Regina solitaria del Nord". Parliamo della "Tirpitz", la più grande nave da battaglia della marina nazista: sorella della "Bismarck", funse più da spauracchio per la flotta britannica che da vera nave cacciatrice sui mari. In combattimento non riuscì mai a ingaggiare il nemico, limitando la propria vita operativa a esercitazioni, sortite infruttuose e al bombardamento delle Isole Svalbard. Sino alla fine ingloriosa nel fiordo di Tromsø, sventrata dai bombardieri britannici.

POST-DEER HUNTING OPENER IN NORTH DAKOTA There were three units this year with zero licenses in the general lottery: 2E, 2G1, and 2L around Devils Lake area 42,300 licenses for the 2025 deer gun season in North Dakota. That's 7,800 less from last year and one of the lowest in awhile. (EHD Deer Disease) 70,000 people applied for a deer gun lottery in ND, and more than 12,000 gratis tags,, who have first dibs at rifle licenses. How Weather Affects Deer Movement?  Best Binoculars in the $100 - $500 Range for Big Game, Waterfowl, and Simply in General Size Matters (that's what she said) Best Coolers for Deer Meat or ANY Meat in General….for Under $100 IGLOO 120 The Igloo® Polar 120 Cooler is made with what they call Ultratherm® Insulation in the body and lid.  This is vital to keeping big game cold for long periods of time. This oversized Igloo cooler is 120 quart in size which is big enough for any deer quartered. SUMO MARLIN CAUGHT OUT OF SAN DIEGO Captain Dan at Fish Further Charters brought in a marlin of a lifetime.  I'm still waiting on all the digits but this thing is massive…Check out Fish Further Fishing Charter in San Diego for a chance at one of these badboys… 2nd HALF Qwack is Wack - Snow Goose Migration  Buddy in Weyburn SK - Out walking the dog and the snows are so high it's almost impossible to see without binoculars.  Decent amount of snow on the ground… Heard my first migrants flying over Bismarck.  Lows hit the teens this weekend…Saturday not sure if it got above freezing….Warmup ahead, though… Weather warming where they may not need or want corn Headlines MONSTER BIGHORN SHEEP HARVESTED IN NORTH DAKOTA Friday, Oct. 31, the opening day of North Dakota's bighorn sheep season, and Schmitz, of Grand Forks, had been lucky enough to draw one of the eight tags available in 2025 for the once-in-a-lifetime hunt. Schmitz shot the unofficial new record Oct. 31, a massive ram with horns that green-scored 197 6/8 inches, a measurement that won't be official until after the mandatory 60-day drying period. https://www.grandforksherald.com/sports/northland-outdoors/you-arguably-just-shot-the-greatest-hunting-trophy-in-north-dakotas-history   A-Hole allegedly killed 2 of his own dogs while hunting, hid the bodies and even destroyed the GPS collar A father allegedly shot and killed two pet dogs while he was on a hunting trip with his son, after which the pair hid the bodies and destroyed a GPS collar to prevent their discovery. John Lowe, 58, and his son Hayden Lowe, 22, were hunting on private property on October 21 with permission from the landowner, according to a probable cause affidavit obtained by the South Bend Tribune. Worst thing?  He shot them with a bow.  There's a special place in hell for people like this… https://local12.com/news/nation-world/gps-collar-hunter-killed-dogs-dog-animals-animal-pet-pets-tree-post-barking-barked-bow-arrow-lowe-woods-forest-trail-private-land-landowner-owner-kill-cruelty-bark-aggressive-friendly-whimper-yelp Expensive fishing reels stolen from Oklahoma City Sporting Goods store More than 50 expensive fishing reels were stolen from Lucky Lure Tackle in Oklahoma City.  Estimated loss valued at over $15,000. The fishing reels stolen range in price from around $249 to $500 each. https://www.koco.com/article/high-end-fishing-reels-stolen-oklahoma-city-store/69296255    How Thick is the Ice on Lake Audubon?  Cold but Not Cold LONG ENOUGH How Thick Should the Ice Be to DRIVE on the Ice? Puklich Chevrolet in Bismarck or Valley City, ND - Talk to Jason Renner if you're in need of a vehicle ( 701-220-0995 Jason's cell ) Men and Mental Health in 2025 Stigmas Being Okay Admitting That You're NOT Okay Anxiety Overload - so many meds, not many results….exercise helps, and having a good support system Best Deer Hunting Road Snacks? Oreos are a must Liver sausage Head cheese Tiger meat Sticks/jerky How Do You Approach a Steak?  Seasonings to Marinades Clamato - Have you EVER seen anything so regional-specific???

This week in our "Journey Through Scripture" sermon series, Pastor Jim Ellis examines the Gospel of John, where he shows us the five things that testify to who Jesus is. We are asked to consider how our own story bears witness to the work of Jesus in our lives. #BCC #Gospel #JourneyThroughScripture #ReadBible #Unity #BibleStudy #ChristianLiving #JimEllis #BiblicalTruth #BCCBismarck #John #testify #witnessSupport 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.

2025晨鐘課－每天，都是新的起點 以歷史智慧滋養生活，點亮2025每一天！ 借鑑過去，活在當下，展望未來！ 粵語廣播網站 (時兆出版社授權錄製) https://soundcloud.com/mediahk Podcast@靈修廣播站 11月9日 柏林圍牆 以祿月二十五日，城牆修完了，共修了五十二天。我們一切仇敵、四圍的外邦人聽見了便懼怕，愁眉不展；因為見這工作完成是出乎我們的上帝。 尼希米記 6：15、16   今天的靈修是我在德國柏林旅行時寫下的，因我想起了有關這座城市的幾段歷史。1871年，奧托．馮．俾斯麥（Otto von Bismarck）將德意志諸邦整合成一個強大的德意志帝國，由普魯士領導，首都設在柏林。還未過百年，第二次世界大戰就將這個國家一分為二─分為西德和東德─柏林也分為西柏林和東柏林。1961年，柏林圍牆開始動工，將城市的東西兩地永久分隔。然而到了1989年11月9日，柏林圍牆被拆除，象徵著與蘇聯的冷戰時期告一段落。 柏林圍牆將柏林分割開來，兩地的居民也無法自由通行；然而耶路撒冷的城牆卻是圍繞著耶路撒冷而建，保護其中居民免受入侵者的侵害。如前所述，冷戰結束時柏林牆被拆毀，柏林重新成為統一的城市。而在巴比倫被擄時期結束時，耶路撒冷的城牆以及城市和聖殿也被重建。柏林圍牆的倒塌具有重大的歷史意義，而耶路撒冷的重建則具有重要的預言意義。 〈但以理書〉指出，恢復和重建耶路撒冷法令的頒佈（但9：24–27）是七十個七（但9：24–27）和二千三百日（但8：14）的起點。兩者都是從西元前457年的秋天開始算起，那是亞達薛西王在位的第七年，法令由王親自頒佈（拉7： 7）。據可靠的研究表明，兩個預言的時間段代表了490年和2300年，前者將我們帶到了西元34年，劃給猶太人的時間結束了─彌賽亞被「剪除」、被釘死在十字架上（但9：26）後的三年半；後者則將我們帶到了1844年，那時耶穌開始潔淨天上的聖所（但8：14；參見來9：23）。 以上的預言和《聖經》中其他預言的應驗，證實了上帝正掌管著人類的歷史，耐心地引導它走向榮耀的高潮：基督復臨！ #媒體佈道部 #港澳區會 #聲音書 #時兆出版社 #每天，都是新的起點 #本書由時兆出版社授權刊載

In this episode, Garrison is joined by Dr. Wess Mitchell, who serves as cofounder and principal at The Marathon Initiative, and who also served as U.S. Assistant Secretary of State for European and Eurasian Affairs during the first Trump administration. The two discuss Mitchell's brand new book "Great Power Diplomacy: The Skill of Statecraft from Attila the Hun to Kissinger." They discuss the historic scope, perennial meaning, and vital importance of rediscovering the great tradition of statecraft, and deep dive the example of Otto von Bismarck. They also discuss the efforts of the current Trump administration to serve as peacemakers in this era of great power rivalry. You can purchase Great Power Diplomacy from Princeton University Press, or wherever books are sold.Dr. A. Wess Mitchell is a principal and co-founder at The Marathon Initiative, which he created in 2019 with Elbridge Colby. He previously served as Assistant Secretary of State for European and Eurasian Affairs under the first Trump administration. In this role, he was responsible for diplomatic relations with the 50 countries of Europe and Eurasia and played a principal role in formulating Europe strategy in support of the 2017 National Security Strategy and 2018 National Defense Strategy.Mitchell is the author of four books, including Great Power Diplomacy: The Skill of Statecraft from Attila the Hun to Kissinger (Princeton Press, 2025), The Grand Strategy of the Habsburg Empire (Princeton Press, 2018), and Unquiet Frontier: Rising Rivals, Vulnerable Allies and the Crisis of American Power (Princeton Press, 2016 – co-authored with Jakub Grygiel). His articles and interviews have appeared in major publications such as The Wall Street Journal, Foreign Affairs, National Interest and National Review.Prior to the State Department, Mitchell served as President and CEO of the Center for European Policy Analysis (CEPA), which he co-founded in 2005 with Larry Hirsch. In 2020, NATO Secretary General Jens Stoltenberg appointed Mitchell to co-chair, with former German Minister of Defense Thomas de Maizière, the NATO 2030 Reflection Group, a ten-member consultative body charged with providing recommendations on the future of NATO.Mitchell is a Non-Resident Fellow in the Applied History Project at Harvard University Kennedy School of Government's Belfer Center, a member of the International Security and Foreign Policy Grants Advisory Committee at the Smith Richardson Foundation, a member of the International Advisory Council at Cambridge University's Centre for Geopolitics, and a life member of the Council on Foreign Relations.Mitchell holds a doctorate in political science from the Otto Suhr Institut für Politikwissenschaft at Freie Universität in Berlin, a master's degree in German and European Studies from Georgetown University's Edmund A. Walsh School of Foreign Service, and a bachelor's degree in history from Texas Tech University. He received a 2020 prize from the Stanton Foundation for writing in Applied History (with Charles Ingrao) and the 2004 Hopper Award at Georgetown University. He is the recipient of the Officer's Cross of the Order of Merit of the Republic of Poland, the Commander's Cross of the Order of Merit of Hungary, and the Gold Medal of the Minister of Foreign Affairs of the Slovak Republic. He is a sixth-generation Texan. Garrison Moratto is the founder and host of The New Diplomatist Podcast; he earned a M.S. of International Relations as well as a B.S. in Government: Public Administration (Summa Cum Laude) at Liberty University in the United States. He has been published in RealClearDefense, and Pacific Forum International's "Issues & Insights", among other publications.  He is the author of Distant Shores on Substack.Guest opinions are their own.All music licensed via UppBeat.

Épisode 2 : Refaire l'histoire. Une conférence historique pour sortir de l'impasse coloniale soutenue par le griot de la jeunesse africaine Tiken Jah Fakoly, où intellectuels et artistes se sont retrouvés pour revisiter la Conférence berlinoise de 1885… quand ils ont partagé le monde. Mais comment refaire l'histoire ? Berlin 1885. Le chancelier allemand Otto von Bismarck convoque une conférence à Berlin afin d'organiser le partage du continent africain entre les puissances industrielles et militaires émergentes. Cette réunion, à laquelle participèrent quatorze pays européens, les États-Unis et l'Empire ottoman, visait principalement à préserver leurs intérêts extractivistes et commerciaux. Ce processus a conduit à une profonde fragmentation des structures politiques endogènes du continent africain, marquant durablement son histoire politique, économique et sociale. Pour les Africains, ce processus inaugura une ère de résistance et de lutte pour l'autodétermination. Berlin 2001. Mansour Ciss Kanakassy, ​​plasticien berlinois d'origine africaine, imagine le Laboratoire de Deberlinization. L'artiste développe des outils symboliques afin de tracer un chemin vers l'émancipation. Ce kit d'urgence comprend un Global Pass pour faciliter la liberté de circulation le monde, ainsi que l'AFRO, une monnaie imaginaire panafricaniste, libérée des contraintes du CFA (indexation sur les garanties de change et de la tutelle des banques centrales exogènes). À la croisée de la création artistique et de la critique sociale, le laboratoire de Deberlinization invite à la réflexion sur la possibilité (individuelle ou collective) d'une refonte du lien civil au sein et en dehors de l'État postcolonial. Berlin 2025. À l'initiative du Professeur Bonaventure Soh Bejeng Ndikung, directeur de HKW, la Conférence Deberlinization s'inscrit dans la continuité de l'utopie performative imaginée par Mansour Ciss Kanakassy pour considérer les conditions possibles d'un récit alternatif sur l'ordre du monde et son avenir, une poétique transformatrice de la relation entre l'action créatrice et les formes de résistance, l'histoire, la mémoire, la prospective – bref, un champ d'expérience et un horizon d'attente. Dans ce second épisode, vous écoutez les voix de Bonaventure Soh Bejeng Ndikung (directeur et directeur artistique de Haus der Kulturen der Welt), Tiken Jah Fakoly, (chanteur et activiste) soutien de la manifestation, Célestin Monga, (professeur d'économie à Harvard), Simon Njami, (écrivain et commissaire d'exposition) et Yousra Abourabi, (professeure de sciences politiques à l'Université de Rabat). Pour écouter l'épisode 1 c'est ici. Un grand merci à toute l'équipe de HKW à Berlin et particulièrement à son directeur Bonaventure Soh Bejeng Ndikun pour nous avoir accordé ce grand entretien :     Valérie Nivelon : En introduction de cet évènement DEBERLINIZATION, vous avez demandé une minute de silence à la mémoire de Lawrence, un jeune Noir tué par des policiers au printemps 2025. Quel lien établissez-vous entre la mort de ce jeune homme et la conférence de Berlin de 1885 ? Bonaventure Soh Bejeng Ndikung : La mort de Lawrence est en fait un assassinat. Il a été tué par un policier et ce n'était pas par hasard, en fait, on lui a tiré dessus par derrière. Et la police a essayé de mentir en accusant Lawrence d'avoir attaqué un policier, ce qui s'est avéré faux. Il s'agit en fait de la longue histoire du racisme et de la déshumanisation, dont la Conférence de Berlin est un moment essentiel. Cette rencontre qui a eu lieu ici à Berlin en 1884-85 pour partager le continent africain sans les Africains, sans tenir aucunement compte de leur intérêt, sans aucun respect pour les cultures africaines et encore moins les êtres humains réduits au même niveau de statut que les machines pour travailler dans les plantations afin de créer des ressources pour l'Europe. C'est un acte de déshumanisation qui a été institutionnalisé dans cette conférence et qui a perduré dans les institutions, pas seulement en Europe, mais aussi en Afrique et un peu partout dans le monde. Donc la mort de Lawrence a un lien direct avec cette conférence.   Valérie Nivelon : Votre intérêt pour l'impact de la conférence de Berlin sur la déshumanisation des Africains ici en Allemagne, en Europe, mais aussi sur la brutalisation des sociétés africaines remonte-t-il à la création de Savvy Contemporary dont vous fêtez les 15 ans de création ?  Bonaventure Soh Bejeng Ndikung : Oui, c'est une très bonne question d'autant que Savvy a été fondé en 2009 pour une raison très simple, celle de notre invisibilité dans les institutions culturelles allemandes alors que la relation entre le continent africain et l'Europe est très forte. C'était très, très rare de voir les artistes, les penseurs des autres continents ici représentés à Berlin. Donc on a voulu tout simplement créer un espace où on peut présenter les philosophies plurielles du monde, les pensées du monde, les littératures, les poésies du monde. Et donc on a créé un espace qui n'est pas limité à une géographie, mais ouvert à tout le monde depuis Berlin, dont on ne peut pas négliger l'histoire. Des histoires multiples qui coexistent depuis bien avant la colonisation puisque le Royaume de Prusse a déjà des implantations coloniales au XVIIè siècle. Et donc en 2014, pour les 130 ans de la conférence de Berlin, on a invité le curateur camerounais Simon Njami pour imaginer une exposition sur cette histoire et il a fait une proposition qui était géniale «Nous sommes tous les Berlinois». C'était une belle provocation, mais c'était surtout dire : «Si le président américain J.F Kennedy pouvait dire «Je suis un Berlinois» en étant à Berlin pendant quelques heures en 1963 en pleine guerre froide, alors nous autres qui venions d'une Afrique violemment transformée par le Conférence de Berlin, sommes également des Berlinois !» Et on a fait cette exposition et une grande conférence où il y avait des sujets sur les projets, sur la restitution, sur les droits humains etc. Et il était clair que, en 2024-25, il fallait continuer à refaire l'Histoire ! Et ce n'est pas que l'histoire des Africains, c'est l'histoire du monde.   Valérie Nivelon : Lorsque vous créez l'espace, Savvy pour inscrire une géographie africaine ici à Berlin. Est-ce que vous vous sentez en communion avec Présence africaine, telle que Alioune Diop l'a conçu, c'est-à-dire pour inscrire un espace géographique africain à Paris à la sortie de la Deuxième Guerre mondiale ? Bonaventure Soh Bejeng Ndikung  Tout à fait. Ça procède du même état d'esprit. Alioune Diop a fondé la revue Présence africaine en 1947 à Paris, mais très vite des publications ont vu le jour sur le continent. Je pense à la revue Abbia, qui a été fondée au Cameroun en 1962, l'une des toutes premières revues de la culture postcoloniale fondée par le professeur Bernard Fonlon, Marcien Towa et Eldridge Mohammadou. Je pense également à Souffles, lancé en 1966 au Maroc, par des jeunes poètes et artistes peintres, mais aussi la Revue Noire, qui est plus récente mais qui était tellement importante pour pouvoir imaginer un lieu de fédération de nos savoirs. C'est dans cette généalogie intellectuelle que nous avons démarré Savvy, pas seulement avec un lieu, des expositions, mais aussi avec une publication Savvy journal. Donc ça, c'est un peu la généalogie intellectuelle de Savvy, sachant que nos références sont beaucoup plus nombreuses.   Valérie Nivelon : Ce que je trouve très intéressant, c'est l'affirmation d'une présence africaine par les Africains eux-mêmes. Et vous avez d'ailleurs tenu à rendre hommage à l'un des tout premiers Africains universitaires diplômés ici à Berlin. Est-ce que vous pouvez nous dire pourquoi vous tenez à ce que l'on se souvienne de lui ? Bonaventure Soh Bejeng Ndikung : Et bien, nous sommes dans mon bureau ici à Berlin, à la Maison des Cultures du Monde et en face de nous, une peinture d'un jeune Camerounais qui s'appelle Adjani Okpu-Egbe. Et sur cette peinture, on peut lire le nom Anton Wilhelm Amo, personnage tellement important dans notre histoire. Il a été kidnappé au début du XVIIIè siècle, dans son village situé dans l'actuel Ghana, et offert comme cadeau au duc de Brunswick-Lunebourg. Et il a été prénommé Anton comme le duc. Pouvez-vous imaginer qu'un être humain puisse être offert comme un cadeau ? Il a néanmoins reçu une éducation sérieuse et il a étudié au Collège de philosophie à l'Université de Halle. Anton Wilhem Amo est donc un ancien esclave devenu le premier Africain à avoir obtenu un doctorat dans une Université européenne ! Je considère qu'il fait partie de l'histoire de l'Allemagne et de l'Histoire de la philosophie en Allemagne alors qu'il a été effacé de l'histoire de la philosophie de l'Europe pour les raisons que nous connaissons tous. Mais c'est notre devoir de rendre visible son travail. Donc, en 2020, j'ai fait une exposition qui s'appelait The Faculty of Sensing, pour rendre hommage à l'une de ses thèses, et pour moi, c'était important. Pas seulement de faire connaitre sa biographie, mais aussi sa pensée. Et on a invité une vingtaine d'artistes de partout, du monde, et 90% n'avaient jamais entendu parler d'Anton Wilhem Amo.. ce n'est plus le cas !   Valérie Nivelon : Savvy Contemporary a été une expérience intellectuelle et artistique prémonitoire et quinze ans après sa création, vous dirigez La maison des cultures du monde et vous êtes également le premier Africain à diriger une institution culturelle européenne de cette envergure. 140 ans après le Conférence de Berlin, vous avez choisi de créer l'événement DEBERLINIZATION. Pourquoi avez-vous sollicité la présence de Mansour Ciss Kanakassy, à l'origine de ce concept ? Bonaventure Soh Bejeng Ndikung : Je connais le travail de Mansour Ciss Kanakassy depuis longtemps et Mansour, qui est Sénégalais, a proposé un laboratoire de DEBERLINIZATION et sur l'affiche qu'il a créée pour l'annoncer, on peut voir la porte de Brandenburg à Berlin et la carte de l'Afrique. Et dans les différentes manifestations dans lesquelles il se produit, il propose ses billets AFRO, monnaie commune africaine qu'il a inventée en réponse au CFA. Son projet artistique est à la fois très provocateur et très concret, d'avant-garde. Comme James Baldwin le disait. «Quel est le rôle de l'artiste, c'est de poser des questions à des réponses qui sont déjà là». Et la question la plus importante du XXè siècle et XXIè siècle, c'est une question d'économie en fait et des moyens d'échange. Donc la monnaie. Mais comme vous le savez, la plupart des pays en Afrique francophone utilisent cette monnaie coloniale qui s'appelle le CFA. Pourtant, depuis l'indépendance, les grands politiciens panafricanistes comme Nkrumah, comme Olympio, comme Sankara ont toujours dit que l'Afrique ne peut sortir de la domination coloniale sans créer sa propre monnaie. Et ces nationalistes ont été soit renversés, soit assassinés. Donc on en est là. Les politiciens parlent, mais les artistes font. Mais la monnaie est aussi un vecteur de savoir, une archive. Donc si vous regardez les billets AFRO de Mansour, vous voyez l'image de Cheikh Anta Diop. Vous voyez l'image de Kwame Nkrumah. Vous voyez l'image de Sankara, de Bathily, d'Aminata Traoré, de celles et ceux qui ont œuvré pour le monde africain.   Valérie Nivelon : Est-ce que vous pouvez nous parler de votre conception de la culture ici à la Maison des cultures du monde, vous incarnez une présence africaine ici à Berlin, vous avez une responsabilité en tant que directeur d'une institution culturelle, que revendiquez-vous dans votre façon de penser cette DEBERLINIZATION ? Bonaventure Soh Bejeng Ndikung : La DEBERLINIZATION ne peut avoir un sens uniquement si c'est une expression pluridisciplinaire. Bien sûr, on a invité un économiste comme Célestin Monga, mais également des personnalités du monde de la culture.. Ça a toujours été important dans ma pratique de faire savoir que l'Université n'a pas le monopole de la fabrique des savoirs. Des artistes comme Tiken Jah Fakoly ou Didier Awadi sont des grands intellectuels aussi. Et ils arrivent à dire des choses que beaucoup d'autres personnes ne peuvent pas dire. J'ajoute qu'il a toujours été important pour moi de travailler dans l'univers de la poésie car les poètes nous donnent des clés de lecture pour pénétrer l'opacité du monde. Mais on invite aussi les scientifiques, les philosophes… je cherche à orchestrer un discours choral, polyphonique et pluridisciplinaire !!! C'est ma conception de la culture. Ce que nous avons souhaité avec Franck Hermann Ekra et Ibou Coulibaly Diallo (co-commissaires de DEBERLINIZATION ), c'est penser les archives du futur, je veux dire créer de nouvelles archives. Le projet DEBERLINIZATION a l'ambition d'impulser le remembrement de l'Afrique qui a été démembrée à Berlin en 1885, découpée, déchiquetée. Le Professeur Mamadou Diouf a parlé de la berlinization comme d'un déracinement profond. Donc ce qu'on a essayé de faire, c'est d'amener cette complexité ici à HKW, un lieu où on peut réfléchir. En ce qui me concerne, je veux passer le reste de ma vie à réfléchir à ce que veut dire être humain. Bon anniversaire à Savvy contemporary.   Découvrir La maison des cultures du monde et le programme Deberlinization.   À paraître : - Deberlinization – Refabulating the World, A Theory of Praxis - Deberlinization - Les presses du réel (livre). À lire : Le pari acoustique de Tiken Jah Fakoly. À écouter : Le concert acoustique de Tiken Jah Fakoly enregistré par RFI Labo salle Pleyel à Paris.

En esta ocasión vamos a centrarnos en la vida de Otto Von Bismark. Un personaje clave en la formación y consolidación de Alemania como potencia europea y fundamental para entender la política europea de finales del siglo XIX. Esperamos que os guste. La música ha sido creada, registrada y cedida por nuestro amigo y gran compositor Sir Edward Madrid.

We're live from the heart of downtown Bismarck for Episode 236! Mark Kidder is enjoying an Old Fashioned and a hockey win, while the rest of the crew dives into a fresh round of diverse drinks, all courtesy of their friend, Pat! In the "What's on Tap" segment, LCL Geek samples a delicious S'mores Stout that's perfect for a campfire. Meanwhile, Howard Blues risks his taste buds with an El Chavo Mango Habanero Hard Cider that brings both sweetness and surprising heat! Doc even braves a Hazy IPA and rates it a pitiful 1.5, while Rudeboy Kyle goes economical with a simple Mexican lager. And That is only round 1! But the party doesn't stop there! We jump into a Magic: The Gathering update on controversial SpongeBob and TMNT sets and address the rumors that Wizards of the Coast is using AI-generated art on their cards. Plus, we've got a fresh batch of hilariously bad Dad Jokes, discuss why Mark Kidder hates all things apple-flavored, and unpack the importance of a mini-beer fridge for optimal podcasting. Finally, we close out by revealing the true, surprisingly wholesome origin of the "Blues" in the "Beer Blues and BS" title! Recorded 10.17.25 0:00 – Intro  3:07 – What's on Tap? 13:19 – NA Vodka and the Halloween Bar 16:30 – MTG Universes Beyond Update  22:37 – LCL Geek's New Beer Fridge 26:14 – Dad Jokes of the Week 30:43 – AI Notes and Recording Final Thoughts 34:13 – What's on Tap? Round 2 42:16 – Bad Liquor for Shots 47:39 – Lights and Prison Tricks 50:20 – Reaper Miniatures Haul 53:34 – Teases for Next Week 55:58 – Cheap Plugs 58:18 – Final Thoughts   https://streamlabs.com/beerbluesbs https://beerbluesbs.podbean.com/ https://www.youtube.com/@BeerBluesBS?sub_confirmation=1 https://open.spotify.com/show/1pnho1ZzuGgThbLpXbAs3t https://open.spotify.com/playlist/2Unmhz98iRYU97l18uJp99 https://www.twitch.tv/tuez13 https://www.youtube.com/@HowardsCaveofWonder?sub_confirmation=1 https://www.twitch.tv/krdneyewitnessweathernow 24:01 #BeerBluesAndBs #Podcast #TripleBBSPodcast #Podcast #ComedyPodcast #BeerPodcast #Brews #Laughs #BrewsAndLaughs #podcast #tripleb #Comedy #Beer #Blues #Bs #IPA #CraftBeer #BeerReview #WalkingChallenge #PickleBeer #SmoresBeer #BeerReview SourAle #Comedy #PodcastLife #SmoresBeer #BarrelAgedStout #HardCider #SmoresStout #MagicTheGathering #MTG #AIArt #DadJokes #BeerReview #Hockey #Habanero #SpikedPunch #WhatsOnTap#Whiskey #BeerReview

JD is joined by upper Midwest radio legend Scott Bachmeier from Dakota Prairie Outdoors and fellow 701er Jesse Flath. The guys discuss everything DEER and even sneak in a little coyote hunting talk.701Nation/GAT701 is powered by:LAUER AUTO REPAIR, Bismarck, ND.KALON'S AUTO SERVICE, Lemmon SD.Little Angry Man Arms, Trail City SD.Horton Lasercraft, Thunder Hawk SD.Slash H Ranch, Morristown SD. Please subscribe to JD's Youtube channel @701NationJD and all of Guns And The 701's socials on Youtube/Facebook/Rumble/X and book mark our website gunsandthe701.comThanks for your support!

We return to the Sea of Clouds in pursuit of the Archbishop! Standing between us and our quarry is the mighty leviathan Bismarck. It's up to us to spear this voracious whale.   https://discord.gg/SUHTBVMVxj  podreturnffxiv@gmail  https://www.patreon.com/Podreturnffxiv  Shirts! https://tee.pub/lic/cBoKhUlgkrw  https://bsky.app/profile/podreturnffxiv.bsky.social    FINAL FANTASY is a registered trademark of Square Enix Holdings Co., Ltd. © SQUARE ENIX CO., LTD. All Rights Reserved. Music from #Uppbeat (free for Creators!): https://uppbeat.io/t/fernweh-goldfish/skippy-mr-sunshine  License code: 91CJGK73DTQIXILK https://uppbeat.io/t/danijel-zambo/fairytales License code: PQ1IMSLKP0XTU1IC

Épisode 1 : Défaire le passé. Une conférence historique pour sortir de l'impasse coloniale où intellectuels et artistes se sont retrouvés à La maison des cultures du monde pour faire face à la Conférence de Berlin de 1885, quand l'Afrique a été partagée sans le consentement des Africains. 140 ans après, comment faire face au passé ? Berlin 1885. Le chancelier allemand Otto von Bismarck convoque une conférence à Berlin afin d'organiser le partage du continent africain entre les puissances industrielles et militaires émergentes. Cette réunion, à laquelle participèrent quatorze pays européens, les États-Unis et l'Empire ottoman, visait principalement à préserver leurs intérêts extractivistes et commerciaux. Ce processus a conduit à une profonde fragmentation des structures politiques endogènes du continent africain, marquant durablement son histoire politique, économique et sociale. Pour les Africains, ce processus inaugura une ère de résistance et de lutte pour l'autodétermination. Berlin 2001. Mansour Ciss Kanakassy, ​​plasticien berlinois d'origine africaine, imagine le Laboratoire de Deberlinization. L'artiste développe des outils symboliques afin de tracer un chemin vers l'émancipation. Ce kit d'urgence comprend un Global Pass pour faciliter la liberté de circulation le monde, ainsi que l'AFRO, une monnaie imaginaire panafricaniste, libérée des contraintes du CFA (indexation sur les garanties de change et de la tutelle des banques centrales exogènes). À la croisée de la création artistique et de la critique sociale, le laboratoire de Deberlinization invite à la réflexion sur la possibilité (individuelle ou collective) d'une refonte du lien civil au sein et en dehors de l'État postcolonial. Berlin 2025. À l'initiative du Professeur Bonaventure Soh Bejeng Ndikung, directeur de HKW, la Conférence Deberlinization s'inscrit dans la continuité de l'utopie performative imaginée par Mansour Ciss Kanakassy pour considérer les conditions possibles d'un récit alternatif sur l'ordre du monde et son avenir, une poétique transformatrice de la relation entre l'action créatrice et les formes de résistance, l'histoire, la mémoire, la prospective – bref, un champ d'expérience et un horizon d'attente. Ibou Coulibaly Diop et Franck Hermann Ekra sont les co-commissaires de Déberlinization (25 au 27 Avril 2025). Dans ce premier épisode, vous écoutez les voix de Bonaventure Soh Bejeng Ndikung (directeur et directeur artistique de Haus der Kulturen der Welt), Magueye Kassé (Académie nationale des sciences et techniques du Sénégal), Mansour Ciss Kanakassy (plasticien, Prix Léopold Sédar Senghor et le Prix Zuloga), Mamadou Diouf (historien, professeur à Columbia University), Franck Hermann Ekra (Critique d'art, co-curateur et éditeur du livre Deberlinization), Hildegaard Titus (comédienne, activiste), Soeuf el Badawi (poète, dramaturge, activiste) et Tiken Jah Fakoly, (chanteur et activiste) soutien de la manifestation. Un grand merci à toute l'équipe de HKW à Berlin et particulièrement à son directeur Bonaventure Soh Bejeng Ndikun. Découvrir La maison des cultures du monde et le programme Deberlinization.   À paraître : - Deberlinization – Refabulating the World, A Theory of Praxis - Deberlinization - Les presses du réel (livre). À lire : Le pari acoustique de Tiken Jah Fakoly. À écouter : Le concert acoustique de Tiken Jah Fakoly enregistré par RFI Labo salle Pleyel à Paris.

10/24/25: Jim Shaw, Inforum Columnist, is filling in for Joel Heitkamp on "News and Views." Jim talks with Anastasiia and Michael about Ukrainian refugees in the U.S. and how they are losing their work permits and being forced to leave. Anastasiia Sherstiuk is a Ukrainian refugee living in Bismarck and Michael Southam is co-founder of F-M Volunteers for Ukraine. (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.

In the year 1870, Prussian Chancellor Otto von Bismarck engineers a war to cut France down to size. French Emperor Napoleon III is willing to oblige, and bungles his way into a war against all of Germany. The Franco-Prussian War proves to be more than he – or anyone else – bargained for. Within a few months, Paris will be under siege, proto-Communist rebels will threaten to take over France, and the Italians will invade Rome. And Bismarck, ever the opportunist, will grasp at the opportunity to unify Germany once and for all.   TABLE OF CONTENTS: Chapter One: The Twilight of the French Empire – 00:01:56 Chapter Two: The Ems Dispatch – 00:26:26 Chapter Three: A Blueprint for the Great War – 00:46:34 Chapter Four: Unstoppable Force Meets Immovable Object – 01:13:48 Chapter Five: The Great Right Turn – 01:55:15 Chapter Six: The Last Bonaparte – 02:21:16 Chapter Seven: The Government of National Defense – 02:47:44 Chapter Eight: The Last Stand of the Papal States – 03:13:36 Chapter Nine: The Defense of the French Republic – 03:35:42 Chapter Ten: The Siege of Paris – 04:02:27 Chapter Eleven: The Dawn of the German Empire – 04:34:01 Chapter Twelve: The Paris Commune – 04:50:50 Chapter Thirteen: The Belle Époque – 05:20:22 Chapter Fourteen: The Future of Italy – 05:47:14 Chapter Fifteen: The Age of Bismarck – 06:08:22   SUBSCRIBE TO RELEVANT HISTORY, AND NEVER MISS AN EPISODE! Relevant History Patreon: https://bit.ly/3vLeSpF Subscribe on Spotify: https://spoti.fi/38bzOvo Subscribe on Apple Music (iTunes): https://apple.co/2SQnw4q Subscribe on Any Platform: https://bit.ly/RelHistSub Relevant History on Twitter/X: https://bit.ly/3eRhdtk Relevant History on Facebook: https://bit.ly/2Qk05mm Official website: https://bit.ly/3btvha4 Episode transcript (90% accurate): https://docs.google.com/document/d/e/2PACX-1vRspp9A68aYB2E7iR3qY3fDucuy0qfPuhR1d-8urumVxitiYMennSxDiu36RmCS-J4S7ahF4PRw5ENq/pub Music credit: Sergey Cheremisinov - Black Swan   SOURCES: Graham Allison, Thucydides's Trap Case File - https://www.belfercenter.org/programs/thucydidess-trap/thucydidess-trap-case-file/ Robert Baldick, The Siege of Paris Quintin Barry, The Franco-Prussian War: 1870-71 Derek Beales and Eugenio F. Biagini, The Risorgimento and the Unification of Italy David Blackbourn, The Long Nineteenth Century: A History of Germany 1780-1918 Georges Bonnin, Bismarck and the Hohenzollern Candidature for the Spanish Throne: The Documents in the German Diplomatic Archives Fenton Bresler, Napoleon III: A Life John Breuilly, The Formation of the First German Nation-State, 1800–1871 Tim Chapman, The Risorgimento: Italy 1815-71 Charles A. Coulombe, The Pope's Legion: The Multinational Fighting Force that Defended the Vatican Gordon A. Craig, Germany 1866-1945 Paul K. Davis, 100 Decisive Battles: From Ancient Times to the Present William Dawson, History of the German Empire Carolyn J. Eichner, The Paris Commune: A Brief History Erich Eyck, Bismarck and the German Empire Giuseppe Garibaldi, Autobiography of Giuseppe Garibaldi (With Supplement by Jesse White Mario) E.E.Y. Hales, Pio Nono: A Masterful Study of Pius IX and His Role in Nineteenth-Century European Politics and Religion Lucius Hudson Holt and Alexander Wheeler Chilton, The History of Europe From 1862 to 1914: From the Accession of Bismarck to the Outbreak of the Great War Michael Howard, The Franco-Prussian War: The German Invasion of France, 1870-1871 David I. Kertzer, Prisoner of the Vatican: The Popes, the Kings, and Garibaldi's Rebels in the Struggle to Rule Modern Italy Melvin Kranzberg, The Siege of Paris, 1870-1871: A Political and Social History Denis Mack Smith, The Making of Italy, 1796-1870 Denis Mack Smith, Mazzini Denis Mack Smith, Modern Italy: A Political History Helmuth von Moltke, The Franco-German War of 1870-71 Arthur E. Monroe, The French Indemnity of 1871 and its Effects - https://www.jstor.org/stable/1928688?seq=1 Robin Okey, The Habsburg Monarchy: From Enlightenment to Eclipse Jürgen Osterhammel, The Transformation of the World, A Global History of the Nineteenth Century Alan Palmer, Twilight of the Habsburgs: The Life and Times of Emperor Francis Joseph Dennis Showalter, The Wars of German Unification Jonathan Steinberg, Bismarck: A Life A.J.P. Taylor, Bismarck: The Man and the Statesman Geoffrey Wawro, The Franco-Prussian War: The German Conquest of France in 1870-1871

Update on Bella Health in Bismarck, ND

Otto von Bismarck và hành trình thống nhất nước Đức | Trần Phan | Thế GiớiVideo này được chuyển thể từ bài viết gốc trên nền tảng mạng xã hội chia sẻ tri thức Spiderum

In this episode of Inside Silver Ranch, we meet Jay and Janessa Wickline, the husband-and-wife team behind Artisan Homes. From humble beginnings in remodeling and finish carpentry to becoming one of Bismarck's rising home builders, Jay and Janessa share how their family business has grown through craftsmanship, dedication, and a shared passion for design.They discuss what makes Silver Ranch such a special place to build and the community's “out-of-town feel.” The Wicklines also reflect on their own experience living in Silver Ranch and what the future looks like as the development continues to expand and evolve.Learn more about Artisan Homes at: ArtisanHomesND.comStay connected with Silver Ranch at: SilverRanchND.com

A unificação da Alemanha, concluída oficialmente em 1871, marcou o fim de um longo e complexo processo político que envolveu alianças, guerras e profundas transformações sociais. Sob a liderança da Prússia e de Otto von Bismarck, os diversos estados germânicos — até então fragmentados desde a dissolução do Sacro Império Romano-Germânico — foram integrados em um único Império, proclamado na Galeria dos Espelhos do Palácio de Versalhes após a derrota francesa na Guerra Franco-Prussiana. Mais do que um ato político, a unificação refletiu séculos de tensões entre regionalismos, interesses aristocráticos e o crescente sentimento nacionalista que emergiu ao longo do século XIX. Convidamos Júlio Bentivoglio para explicar como se deu a unificação da Alemanha, o papel decisivo da Prússia e de Bismarck nesse processo, e os desdobramentos políticos e ideológicos que transformaram o mapa da Europa no século XIX.Adquira o curso História: da pesquisa à escrita por apenas R$ 49,90 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠CLICANDO AQUI⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Adquira o curso A Operação Historiográfica para Michel de Certeau por apenas R$ 24,90 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠CLICANDO AQUI⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Adquira o curso O ofício do historiador para Marc Bloch por apenas R$ 29,90 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠CLICANDO AQUI⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Colabore com nosso trabalho em ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠apoia.se/obrigahistoriaBLACK FRIDAY ANTECIPADA! Juntando meu cupom com os descontos do site, você pode chegar a até 50% de desconto! Use o cupom HISTORIAFM ou use o link https://creators.insiderstore.com.br/HISTORIAFM

We honor art visionary Laurel Reuter, review the week's news, explore fall vines, and visit Bismarck's Gateway to Science for new “If/Then” STEM exhibits.

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

RPR's Live Broadcast coverage of the 2025 March for Life in Bismarck, ND

Hon har lyckats skapa en egen bubbla, där inga sorger finns. Hur är livet i den bubblan? Lyssna på alla avsnitt i Sveriges Radio Play. Marianne Mörck är sångaren och skådespelaren som stått på scen ett helt liv. Men för ungefär tio år sedan hände något. Hon blev folkkär, nästan över en natt.I år skulle Marianne Mörck gå i pension och dra sig tillbaka till sin gigantiska, älskade säng ”Bismarck”, där hon lever sitt liv. Men när hon gästar Söndagsintervjun i P1 är hon alldeles bubblig och ledig från repetitioner inför pjäsen Eriks och Elisabets semester, på Orionteatern i Stockholm.”Jag sparar inte på dåliga minnen”I den här intervjun berättar hon om lusten till teatern, maten och livet.Hon berättar också om destruktiva relationer, om uppväxten på ett barnhem och hur det var att förra året förlora två av sina närmaste: nära vännen Lars Humble och katten Pysen.Programledare: Martin WicklinProducent: Filip BohmKontakt: sondagsintervjun@sr.se

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.

The government is shut down, but the show is fired up, tackling everything from Washington's political theater to a high-school image scandal and a "demonic" Super Bowl halftime pick. North Dakota Attorney General Drew Wrigley joins to discuss the criminal nature of sharing explicit and AI-generated images among teens, while Congresswoman Julie Fedorchak breaks down why Democrats are "holding the American people hostage" over government funding. Plus, a community rallying cry for a wholesome alternative to the Bad Bunny Super Bowl halftime show.   Key Moments: 01:45 - The "Life Erickson" 5K Run/Walk in Moorhead on October 9th is announced, complete with Viking helmets and beer glasses from Swing Barrel Brewing. 08:06 - North Dakota Attorney General Drew Wrigley joins to discuss the disturbing and illegal sharing of nude and AI-generated images among students at Davies and West Fargo schools. 12:56 - Dana in Williston calls in, highly disturbed by the NFL's selection of "Puerto Rican rapper" Bad Bunny for the Super Bowl halftime show, calling him "anti-everything." 13:51 - The host and caller discuss Taylor Swift reportedly turning down the Super Bowl halftime show because the NFL would not meet her financial demands. 17:34 - Drew Wrigley addresses a common pushback, clarifying that while a student who sends an explicit image of themselves is not the focus of prosecution, the distributor of that image is committing a crime. 20:46 - A caller connects the student image scandal to a larger "crisis" in North Dakota, mentioning a recent suicide linked to "revenge porn" and digital harassment. 23:44 - Mike calls in, arguing that AI itself should be prosecuted as a new entity for its role in fostering suicidal thoughts in children undergoing mental health crises. 26:50 - Congresswoman Julie Fedorchak explains the political dynamic behind the government shutdown, detailing how Democrats' "ridiculous demands," like unwinding Medicaid work requirements and funding free healthcare for illegal aliens, caused the stoppage. 31:58 - A listener suggests that football players who claim Christ as their savior should "take a knee about Bad Bunny" to protest the halftime choice. 34:54 - Dana in Bismarck encourages listeners to honor the legacy of Charlie Kirk by asking themselves, "would I do that to myself?" when making decisions.

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

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.

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

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

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

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

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 ...