Podcasts about Bone

You might not think much about your bones until something goes wrong, but they're living tissue that respond to how you move, eat, and even how you think. There's a powerful connection between movement, mindset, and bone health that we don't talk about enough. My guest today, Margie Bissinger, knows this better than anyone. She's a Bone Health Expert, Physical Therapist, and Happiness Coach who's helped thousands of women rebuild their strength and confidence from the inside out.   Margie and I get into what really works when it comes to keeping your bones strong without fear, confusion, or overwhelm. We talk about how to track your bone health between DEXA scans, what kinds of exercise truly make a difference, and how nutrition and hormones play a bigger role than most of us realize. She also shares her integrative approach to bone health that's helped so many women feel vibrant again, and we answer some of your real questions from the Girlfriend Doctor community.   If this conversation sparks something in you, I'd love for you to join me for my Mastering Your Hormones Masterclass. It's where I break down what's really behind those mood swings, brain fog, and energy dips, and show you how to get back in balance naturally. You can save your seat at dranna.com/hormones. And while you're there, check out Julva, my gentle, hormone-free cream that helps women feel comfortable and confident again. It's truly been life-changing for so many. And there's a new twist on my favorite superfood blend, Mighty Maca Mango! It's zesty, refreshing, and the perfect way to give your body some love. You can find it all at dranna.com.   Key Timestamps: [00:00:00] Introduction. [00:01:10] Bone health and happiness expert. [00:05:21] Osteoporosis and integrative health. [00:08:04] Bone turnover markers explained. [00:11:18] Calcium supplementation and absorption. [00:17:30] Bone density and strength training. [00:20:39] Root causes of osteoporosis. [00:22:51] Osteostrong and bone health risks. [00:26:31] Osteoporosis exercise recommendations. [00:30:12] Vibration plate benefits and concerns. [00:34:36] Osteoboost's effectiveness questioned. [00:38:56] Maintaining strong, healthy bones. [00:42:52] Medications that build bone. [00:48:26] Collagen supplementation benefits. [00:52:01] Bone scan age recommendations. [00:54:52] Osteoporosis and exercise safety. [00:57:19] Osteoporosis awareness and prevention.   Memorable Quotes: "Happier people have increased bone density." [00:20:33] – Margie Bissinger   "Take that fear and turn it into empowerment. Learn what you can do." [00:41:53] – Margie Bissinger   Links Mentioned: MORE Natural Approaches to Osteoporosis & Bone Health Summit: https://www.happyboneshappylife.com/a/2148013152/zdrUyFt7 Mastering Your Hormones Masterclass: https://dranna.com/hormones Julva Cream: http://dranna.com/summeroflove Mighty Maca Mango: https://drannacabeca.com/products/mighty-maca   Connect with Margie Bissinger: Website: https://margiebissinger.com/ Instagram: https://www.instagram.com/margiebissinger/ YouTube: https://www.youtube.com/@margiebissinger6980   Connect with Dr. Anna Cabeca: Website: https://drannacabeca.com/pages/show Instagram: https://www.instagram.com/thegirlfrienddoctor/ YouTube: https://www.youtube.com/@thegirlfrienddoctor TikTok: https://www.tiktok.com/@drannacabeca   Produced by Evolved Podcasting: www.evolvedpodcasting.com

This episode is sponsored by Flipping 50 Menopause Fitness Specialist. Become a health & fitness coach who finally speaks midlife women's language. Learn how to design workouts that balance hormones that actually get results for women in menopause. Other Episodes You Might Like: Previous Episode - Cortisol is the Missing Link in the Wellness Conversation Next Episode - Is Your Nutrient-Dense Menopause Diet Protecting Muscle, Bone, and Brain Health? More Like This: Connection Between the Sex Hormones and Bone Density Whole Body Vibration for Bone Density | Medical Exercise Specialist Report Truths and Myths: Lifting Heavy in Menopause for Bones & Body Comp Resources:  Join the Hot, Not Bothered! Challenge for your best start, restart or reset in or after menopause with 10 Days of coaching, short workouts, and clarity on how to exercise optimally. Join Flipping 50 Menopause Fitness Specialist® to become a coach! When is it too late for bone density improvement? When do you have to resign to the fact you're just going to maintain - and that's significant? I have to be honest - I was insulted! I was optimistic and maybe a little self-righteous!  But the truth is… so many things can follow you. For me it may have been late teens early 20s I was very thin. Active, fit, running and lifting too… but extremely thin and not eating well. That's a key time for bone building: essentially we still have time to “bank” bone until we're 30. But without consuming enough or absorbing enough nutrients that support bone density, that could have followed me. You and I didn't test our bones at 30 to know if we even reached an ideal peak. So it will be a mystery to us exactly why we may have osteopenia or osteoporosis in spite of a very healthy lifestyle of truly doing all the things. There are 4 specific types of exercise that actually build bone, and running alone isn't one of them. This is exactly why I'm passionate about our upcoming workshop. I want to save you from learning this the hard way like I did. Join me Monday, October 20th at 4pm Pacific - we'll go through - move through- all 4 components, plus I'll answer your questions live.

Age Backwards! Dr. Vonda Wright Reveals the SHOCKING Truths About Your Health, Longevity, Hormones & Bone Loss Is everything you thought you knew about aging completely wrong? In this eye-opening episode of Mayim Bialik's Breakdown, Dr. Vonda Wright (double-board certified orthopedic surgeon, internationally recognized authority on human performance, and author of UNBREAKABLE: A Woman's Guide to Aging with Power) exposes the hidden truths about your body, your hormones, your health, and your future. Discover how your musculoskeletal system is secretly tied to your mood, hormones, and even your purpose in life, and why osteoporosis symptoms infuriate Dr. Wright (and what you NEED to know before it's too late!). Dr. Vonda Wright also breaks down: - The jaw-dropping statistic that 80% of women experience incontinence, and how to prevent it - Why the majority of Alzheimer's patients are female, and what you can do NOW to lower your risk - Biggest MYTHS people believe about aging debunked! - How your diet and exercise actually change your genetic code - Why visualizing your ideal aging process can literally improve your future - Incontinence 101: Who it affects, what causes it, and how to retrain your body - Why women's health is decades behind, and how this delay is costing lives - The 3 keys to resilience: Control, Challenge & Commitment, and how they make aging easier - What's behind the alarming rise in suicide among female doctors and male orthopedic surgeons - How athletic activities improve mental health - Easy, realistic steps to boost fitness (no gym required!) - The shocking differences in how men and women age - Why you don't have to choose hormone therapy, but why you MUST educate yourself - In your 30s or 40s? Over 50? Here's exactly what to do NOW to protect your future health - How our culture's obsession with thinness is killing women - How much calcium and protein you REALLY need for optimal bone health - Best ways to build bone density - Silent dangers of prioritizing weight loss over muscle strength - What REALLY causes osteoporosis (it's not just a women's disease!) - Shocking links between alcohol and hidden health risks - How the medicalization of midlife health changes is hurting women - Why menopause is behind a rising number of midlife divorces - How improving mobility can reverse chronic disease - How bone health predicts overall health - Surprising links between Alzheimer's & osteoporosis - Dr. Wright's top creatine supplement recommendation - Why cardio is more important than you think PLUS...Mayim teaches us the correct way to do Kegel exercises! This episode is a blueprint for powerful aging. Whether you're 25 or 65, you NEED to hear what Dr. Wright has to say. Hit play, take notes, and take control of your future! Dr. Vonda Wright's latest book, UNBREAKABLE: A Woman's Guide to Aging with Power: ⁠https://www.penguinrandomhouse.com/books/777365/unbreakable-by-vonda-wright-md/⁠ Go to ⁠Superpower.com⁠ to learn more and lock in the special $199 price while it lasts. Live up to your 100-Year potential. #superpowerpod Follow us on Substack for Exclusive Bonus Content: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bialikbreakdown.substack.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠BialikBreakdown.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube.com/mayimbialik⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

L-Bone recaps and reviews F1's overly dramatic 2025 Singapore Grand Prix weekend before announcing how his 3 Bone-afide Race Predictions turned out. L-BONE!Thank you to my sponsors:Liquid I.V.: Get 20% off your first order with code FBONE at https://www.liquidiv.comShopify: Get a 1-month trial period for just $1 at https://www.shopify.com/fboneShop Formula Bone Merch: https://www.bolenmedia.com/shop/formula-boneBecome a Formula Bone YouTube channel member to gain access to exclusive members-only perks: https://www.youtube.com/channel/UCAOFSwIi8EXEph8vS805-kQ/joinJoin 1,000+ members of the Bone Brigade in the Formula Bone Discord: https://discord.gg/YwsAtSCGNXFollow Formula Bone & J-Bone on all social media @FormulaBone & @JaredBorislowEdited by Fernando GutierrezOriginal music by 7toMidnightPresented by Bolen Media: BolenMedia.com

Mike Brodie's first monograph, A Period of Juvenile Prosperity was published by Twin Palms more than a decade ago in 2013, depicting his fellow rail-riders and drifters in a rebellious and wildfire pursuit of adventure and freedom. “Brodie leapt into the life of picture-making as if he was the first to do it,” Danny Lyon wrote about the book in Aperture. Next came Tones of Dirt and Bone, a collection of earlier SX-70 pictures Brodie made when photography first led him to hopping freights, when he was known as “The Polaroid Kidd.” And then Brodie seemed to disappear from the art world as suddenly and mysteriously as he'd first appeared. Maybe his vanishing was another myth. Maybe it was just a necessary retreat. “I was divorcing myself from all that,” he says. “I was growing up. I was pursuing this other life.”In Nashville he became a diesel mechanic. Fell in love. Moved across the country again. Got married. Bought land on the long dusty Winnemucca road Johnny Cash sang about. Started his own business. Built a house. Put down roots. And when that life exploded, the open road called again. Throughout almost all of it, his cameras were with him, and at last those pictures are coming to light.If Michael Brodie's first monograph was a cinematic dream, his latest, Failing, again published by Twin Palms in 2024, is the awakening and the reckoning, a raw, wounded, and searingly honest photographic diary of a decade marked by love and heartbreak, loss and grief — biblical in its scope, and in its search for truth and meaning. Here is the flip side of the American dream, seen from within; here is bearing close witness to the brutal chaos of addiction and death; here are front-seat encounters with hitchhikers and kindred wanderers on society's edges, sustained by the ragtag community of the road. Failing often exists in darkness but is tuned to grace. Brodie's eye stays forever open to the strange and fleeting beauty that exists in forgotten places — the open country and the lost horizons that sweep past dust-spattered windows in a spectral blur.Mike worked on and features in a recently released hour long documentary eponymously entitled Slack, the nickname of his one time girlfriend, Mia Justice Smith, who sadly died of a drug overdose, and to whom the film is dedicated. The film, which is directed by Mike's friend and collaborator Cyrill Lachauer., revisits the freighthopping years and delves into Mike's creative collaboration with Mia.In episode 266, Mike discusses, among other things:The documentary he helped to make about his freighthopping years - SlackHow train hopping and photography went hand in handRomanticism vs. miseryTrain hopping as a performanceLosing his girlfriend, Mia Justice Smith, to a drug overdoseHis attempt at a ‘normal' life and how that impacts his creativityThe success of A Period of Juvenile Prosperity and its downsideHow the title came aboutThe darkness of the pictures in latest book, FailingTussling with the question of exploitation and ethical responsibilityAmbitions to make a feature film one dayThe ongoing push/pull of art v. home lifeThe desire to photograph machines and ways of life and ways of working that are passing awayNext steps in the USA - projects vs. photographing lifeWebsite | Instagram Become a A Small Voice podcast member here to access exclusive additional subscriber-only content and the full archive of 200+ previous episodes for £5 per month.Subscribe to my weekly newsletter here for everything A Small Voice related and much more besides.Follow me on Instagram here.Build Yourself a Squarespace Website video course here.

Age Backwards! Dr. Vonda Wright Reveals the SHOCKING Truths About Your Health, Longevity, Hormones & Bone Loss Is everything you thought you knew about aging completely wrong? In this eye-opening episode of Mayim Bialik's Breakdown, Dr. Vonda Wright (double-board certified orthopedic surgeon, internationally recognized authority on human performance, and author of UNBREAKABLE: A Woman's Guide to Aging with Power) exposes the hidden truths about your body, your hormones, your health, and your future. Discover how your musculoskeletal system is secretly tied to your mood, hormones, and even your purpose in life, and why osteoporosis symptoms infuriate Dr. Wright (and what you NEED to know before it's too late!). Dr. Vonda Wright also breaks down: - The jaw-dropping statistic that 80% of women experience incontinence, and how to prevent it - Why the majority of Alzheimer's patients are female, and what you can do NOW to lower your risk - Biggest MYTHS people believe about aging debunked! - How your diet and exercise actually change your genetic code - Why visualizing your ideal aging process can literally improve your future - Incontinence 101: Who it affects, what causes it, and how to retrain your body - Why women's health is decades behind, and how this delay is costing lives - The 3 keys to resilience: Control, Challenge & Commitment, and how they make aging easier - What's behind the alarming rise in suicide among female doctors and male orthopedic surgeons - How athletic activities improve mental health - Easy, realistic steps to boost fitness (no gym required!) - The shocking differences in how men and women age - Why you don't have to choose hormone therapy, but why you MUST educate yourself - In your 30s or 40s? Over 50? Here's exactly what to do NOW to protect your future health - How our culture's obsession with thinness is killing women - How much calcium and protein you REALLY need for optimal bone health - Best ways to build bone density - Silent dangers of prioritizing weight loss over muscle strength - What REALLY causes osteoporosis (it's not just a women's disease!) - Shocking links between alcohol and hidden health risks - How the medicalization of midlife health changes is hurting women - Why menopause is behind a rising number of midlife divorces - How improving mobility can reverse chronic disease - How bone health predicts overall health - Surprising links between Alzheimer's & osteoporosis - Dr. Wright's top creatine supplement recommendation - Why cardio is more important than you think PLUS...Mayim teaches us the correct way to do Kegel exercises! This episode is a blueprint for powerful aging. Whether you're 25 or 65, you NEED to hear what Dr. Wright has to say. Hit play, take notes, and take control of your future! Dr. Vonda Wright's latest book, UNBREAKABLE: A Woman's Guide to Aging with Power: https://www.penguinrandomhouse.com/books/777365/unbreakable-by-vonda-wright-md/ Go to Superpower.com to learn more and lock in the special $199 price while it lasts. Live up to your 100-Year potential. #superpowerpod Follow us on Substack for Exclusive Bonus Content: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bialikbreakdown.substack.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠BialikBreakdown.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube.com/mayimbialik⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

In today's episode we break down all your questions and tell the FULL story of Spennys injury during wine night 3.0. From the Emergency room, Lifeflight Airplane ride, waiting 3 days for surgery in a sketchy hospital, to his possible 3 year recovery. We then breakdown the never before seen bus crash Gavin and Evan had, Ryan's second Hummer Crash, And Kens $10k trip to Europe and our childish pranks. Enjoy the podcast and if you're new here please follow and rate us 5 stars! Sign up for your $1 per month trail at https://www.shopify.com/wideopen Connect with quality therapists and mental health experts who specialize in you at https://www.rula.com/WIDEOPEN #rulapod #ad Get up to $200 off Square hardware when you sign up at https://www.square.com/go/WIDEOPEN! #squarepod #ad Upgrade your denim game with Rag & Bone!. Get 20% off sitewide with code WIDEOPEN at www.rag-bone.com #ragandbonepod #ad To watch the podcast on YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/LifeWideOpenYT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/LifeWideOpenWithCboysTV⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you like the show, telling a friend about it would be amazing! You can text, email, Tweet, or send this link to a friend: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/LifeWideOpenWithCboysTV⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ You can also check out our main YouTube channel CboysTV: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/c/CboysTV⁠ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today on The Lonely Island and Seth Meyers Podcast, the guys discuss The Tizzle Wizzle Show (Jammy Shuffle) from the Christmas show 2009 with James Franco. But before they do that, they respond to your comments from last week's episode while wondering if Jorm is ever going to join. You'll have to listen to the whole thing to find out! They also talk about some sketches they missed from last week and some from this show, including Mark Wahlberg Talks to Christmas Animals, Office Christmas Presents with Jerry and Carl, and Underground Festival with a special voice note from Michael O'Brien! The Tizzle Wizzle Show (Jammy Shuffle) | https://youtu.be/am6jQEanzvA?si=f4zakjjz7xKnfn-P Jake Tapper's drawing | https://www.instagram.com/p/DPR4rDhklDf Mark Wahlberg Talks to Christmas Animals | https://www.youtube.com/watch?v=sZSu0sgtA68 Office Christmas Presents (Jerry and Carl) | https://www.youtube.com/watch?v=8cP9BM2W-vc What Up With That?: Jack McBrayer & Mike Tyson) | https://www.youtube.com/watch?v=njcwA-HvL3U Che confronting Ye https://youtu.be/CzESR3iAOSA?si=HmTfNDvLRquxNOSs Underground Festival | https://www.youtube.com/watch?v=z8nsOZb4JL0 Not all the clips we mention are available online; some never even aired. Send us an email: thelonelyislandpod@gmail.com Send us a voice note: https://www.speakpipe.com/thelonelyisland Send Jorma stuff: P.O. Box 4024 New York, NY 10185 Photos and everything else can be found by following us on Instagram @thelonelyislandpod Support our sponsors: Rag and Bone Upgrade your denim game with Rag & Bone! Get 20% off sitewide with code ISLAND at rag-bone.com #ragandbonepod Factor Eat smart at FactorMeals.com/ISLAND50OFF and use code ISLAND50OFF to get 50% off your first box, plus Free Breakfast for 1 Year. *Offer only valid for new Factor customers with code and qualifying auto-renewing subscription purchase. Quince Make your bed the coziest place in the house this fall—with Quince. Go to Quince.com/ISLAND for free shipping on your order and 365-day returns. Now available in Canada, too. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today, I'm joined by the phenomenal Dr. Carrie Jones, a true powerhouse in hormone health education, to map out a sane and actionable plan for thriving through perimenopause and menopause. In our conversation, Dr. Jones breaks down what to test (and when), how to decode the difference between early and late perimenopause, and why supporting estrogen metabolism can make all the difference. She brings not only deep knowledge but also her trademark wit, making even the most complex topics feel approachable.   Episode Timestamps: Common and overlooked symptoms of perimenopause ... 00:07:00 Doctors' approach to menopause symptoms and hormone therapy ... 00:09:00 Myths and misconceptions about menopause and HRT ... 00:13:00 Types of hormone testing: blood, saliva, urine ... 00:15:00 Personalizing hormone treatment and testing for women ... 00:17:00 Key nutrients and liver support for estrogen metabolism ... 00:26:00 Lifestyle factors: digestion, toxins, and alcohol impact ... 00:31:00 Advances in at-home hormone and breast health tests ... 00:40:00 Bone density, quality, and estrogen's importance ... 00:45:00 Social media, nuance, and hormone conversations ... 00:49:00 Rapid fire: bioidentical hormones, fasting, cardio, weight gain, HRT ... 00:50:00 Risks for HRT and when to consider or avoid ... 00:54:00 Is it ever too late for HRT? ... 00:55:00   Our Amazing Sponsors: Manukora honey - From remote forests in New Zealand, where bees collect nectar from the native Manuka tea tree. That nectar is naturally rich in antibacterial compounds like MGO, plus antioxidants and prebiotics that support immunity and gut health. Visit manukora.com/NAT to save up to 31% plus $25 worth of free gifts with the Starter Kit - you'll get an MGO 850+ Manuka Honey jar, 5 travel sticks, a wooden spoon, and a guidebook.   Puori: It's minimally processed, made from pasture-raised cows' milk, and it's tested for over 200 contaminants every single batch. It's also very Yummy! Go to Puori.com/NAT and use code NAT for 20% off— it also applies to subscriptions so you'll get nearly a third off the price.   NEW Timeline Gummies: Urolithin A supports muscle strength and cellular energy. It's about improving how your body functions at the source. Mitopure is the only clinically proven Urolithin A, giving you six times more than you'd get from a glass of pomegranate juice. Visit Timeline.com/nat20 and use code nat20 for 20% off your purchase.    Nat's Links:  YouTube Channel Join My Membership Community Sign up for My Newsletter  Instagram  Facebook Group

Comedians Robert Kelly and Paul Virzi take aim at life's everyday absurdities—from NFL ties and hotel buffet horrors to Delta lounge etiquette and overpriced movie candy. Broadcasting from opposite sides of the country, Bobby's grumpy New England energy collides perfectly with Paul's early-morning optimism, sparking belly laughs and mock therapy sessions. They rant about “leaf peeping,” Thanksgiving-every-day restaurants, shoeless breakfast buffets, and why wrestling should never air on ESPN.  Support the show and start your free online Hims visit today. Visit https://www.hims.com/BONE  Join the Patreon: patreon.com/bonetopickcast  

PATREON: https://www.patreon.com/YouShouldKnowPodcast FACEBOOK: https://www.facebook.com/people/You-Should-Know-Podcast/61552092953106/ NEW TWITCH CHANNEL: https://m.twitch.tv/peytonhardin/home Peyton's Polaroids: https://instagram.com/peytonpolaroids?igshid=MzRlODBiNWFlZA== TRUE VAULT ESCAPADES: https://youtube.com/@AtomicWolf54 00:00 NEW THINGS COMING 2:19 CAM JOINS 7:35 PUBLIC GYM FACIAL 14:21 LOCKER ROOM HORROR STORY 18:04 SHOWER SLIP AND SLIDE 21:43 DRAFT KINGS 23:14 PUNCHING LOCKER OPEN 25:49 TARZAN CLUB 31:28 SMALL FACED BURGLAR 37:43 BETTER HELP 38:58 CREATE A PERSON GAME 49:22 RIDGE 51:02 HOW TO EAT STRAWBERRIES 57:49 BATTLE SCARRED KNEES 1:00:24 RAG & BONE 1:02:20 TRASH TALK STUTTER 1:07:38 24 HOUR MILE CHALLENGE 1:12:23 POP CULTURE: WWE & SPORTS 1:17:19 ANNOUNCEMENTS Todays Sponsors: Draft Kings Casino - New players get 500 spins over 10 DAYS on your choice of Cash Eruption slots when you wager five dollars. Play classic Cash Eruption today, then Red Hot Joker or Coins and Clovers tomorrow—it's all up to you! Get the app, sign up with code YSK Better Help - Our listeners get 10% off their first month at http://betterhelp.com/ysk #ad Ridge - One thing to pack, five ways to power! Get 10% Off @Ridge with code YSK at http://ridge.com/ysk #Ridgepod Rag & Bone - Upgrade your denim game with Rag & Bone! Get 20% off sitewide with code YSK at http://rag-bone.com #ragandbonepod YouShouldKnow P.O. BOX 191564 2825 Oak Lawn Ave Dallas, Texas 75219 FOLLOW PEYTON: https://instagram.com/psh8?igshid=ZDg1NjBiNjg= JOIN THE DISCORD: https://discord.gg/V5WYhSte2R Learn more about your ad choices. Visit podcastchoices.com/adchoices

Have a request for an upcoming segment? Send me a Text Message! Oscar hopefuls and creepy seasonal films took over theaters this weekend. Find out if THE SMASHING MACHINE, ANEMONE BONE LAKE, or GOOD BOY gets the title of Pick of the Week!Follow on Instagram and Letterboxd @seeitorshoveitSupport the showInterested in becoming an official supporter or just want to buy me a popcorn? Click the Support the Show link above!

A true clearance rack episode for us covering a ton of different style topics — a mea culpa moment for Berghain, the format of Tom Sachs recent drop, mid-range men's fall footwear, designer strollers, an "Are we doing...?" segment, Erewhon goes nationwide, batch cocktails, nostalgic ski hats, Taylor possibly appearing at ACL, wishlist items, and more.Subscribe to the newsletter: retailpod.substack.com willdefries.substack.com Shop the Sunday Scaries Scented Candles: www.vellabox.com/sundayscariesWatch all Retail Therapy episodes on YouTube: www.youtube.com/sundayscariespodcastSupport This Week's SponsorsShopify: www.shopify.com/scaries ($1/month trial!)Rag & Bone: www.rag-bone.com (SCARIES for 20% off)Follow AlongRetail Therapy on Instagram: www.instagram.com/retail.podWill deFries on Twitter: www.twitter.com/willdefriesWill deFries on Instagram: www.instagram.com/willdefries Barrett Dudley on Twitter: www.twitter.com/barrettdudleyBarrett Dudley on Instagram: www.instagram.com/barrettdudleySunday Scaries on Twitter: www.twitter.com/sundayscariesSunday Scaries on Instagram: www.instagram.com/sunday.scaries

Send us a textImagine fixing a fracture with a steady hand and a smart pen. We open the lab door on a handheld “bone printer” that lays down bio‑ink directly at the injury site, promising faster healing, fewer imaging steps, and the chance to customize strength and shape in minutes. If you've ever waited days for scans and fabrication, the appeal is obvious: hydroxyapatite to encourage bone growth, PCL as a biocompatible scaffold that melts at low heat, cools fast, and slowly yields to living tissue. Early tests on rabbit femurs outperformed bone cement and showed no infections over 12 weeks, and the potential to embed antibiotics or growth factors hints at on‑the‑spot, personalized implants that could transform orthopedics, trauma care, and remote medicine.Then we pivot from bones to benevolence with one big question: do pets change how people give? Using a decade of 787,877,198 donation transactions, we map the patterns. Non‑pet owners tend to donate larger totals, yet pet owners give more frequently, keeping support flowing between big gifts. Cat owners spread donations across more causes and contribute more overall than dog owners, while dog people still outpace non‑owners in cadence. A machine‑learning model puts pet ownership as the fourth strongest predictor of giving—behind income, education, and gender—suggesting pets reflect social ties and daily acts of care that nudge generosity. We also unpack identity signals and what they mean for smarter, kinder fundraising that respects budgets and habits.It's a journey from bio‑materials to behavioral data, but the throughline is practical empathy: tools that speed healing, and insights that make community support steadier and more inclusive. If you enjoy science that touches daily life—medicine you can hold, and generosity you can measure—this one's for you.Our all links to social media and more!Support the showFor Science, Empathy, and Cuteness!Being Kind is a Superpower.https://twitter.com/bunsenbernerbmd

Can high-precision radiation change how we treat metastatic prostate cancer? In this episode, I'm joined by Ronald C. Chen, MD, MPH—radiation oncologist, national guideline author (AUA/ASCO), and clinical-trial leader with 170+ publications—to unpack stereotactic body radiation therapy (SBRT) for disease that has spread to lymph nodes, bones, and beyond. We get practical about who benefits, where SBRT shines, and how to balance treatment intensity with quality of life.SBRT offers highly focused, short-course radiation that can control limited (“oligo-”) metastatic prostate cancer and delay systemic therapy for many men. Dr. Chen explains when to treat individual nodes/bone lesions versus comprehensive nodal fields, how anatomy determines dose/fraction choices (often 3–5 treatments), and why modern SBRT sometimes reduces the need for concurrent hormone therapy. We cover salvage options after prior radiation (brachytherapy seeds, HIFU, cryo, repeat SBRT, or salvage prostatectomy), the role and limits of PSMA PET, fracture risk and bone health (DEXA), and the evolving data—including the large NRG-GU013 trial—for higher-risk disease. Throughout, we emphasize shared decision-making, realistic expectations, and considering clinical trials when data are evolving.00:00 – Can SBRT change metastatic prostate cancer care? Meet Dr. Ron Chen.01:00 – Disclaimer: Views are Dr. Geo's and guests'—independent of NYU Langone.07:00 – Recurrence scenarios: prostate-only, nodal, or bone/other; why catching early matters.12:00 – Five salvage options after prostate radiation: seeds (brachytherapy), HIFU, cryo, SBRT (focal or whole-gland), or salvage prostatectomy.19:00 – Nodal relapse: treat all pelvic nodes + ADT ± abiraterone vs. SBRT to a few nodes only—how patient priorities drive the plan.26:30 – Oligometastasis: SBRT alone can control disease for many men ~2+ years on average, delaying hormones.30:00 – Fractions: why 3–5 treatments is typical and how adjacent bowel/organ anatomy sets the pace.31:00 – SBRT in 2 fractions for select primary cases looks promising; high-risk SBRT under study (NRG-GU013).37:00 – Bone mets: SBRT preferred; understanding fracture risk (tumor size, dose, shrinkage).40:00 – DEXA before ADT; spine SBRT can spare the spinal cord with modern planning.48:00 – Clavicle/hilar nodes: SBRT near lung/heart/esophagus—safe with careful dose constraints.56:00 – Why clinical trials matter for “how long on hormones?” and other open questions.57:00 – Soft-tissue mets (liver/brain): SBRT can help, often alongside systemic therapy.59:00 – Parting advice: early detection, close follow-up, and hopeful trajectory of care.___________________________________

Another day in the resistance against Republican fascism! Trucker John joins Tara Devlin for another live Tarabuster Friday to talk about the latest madness from the right-wing chaos machine. From “Cadet Bone Spurs” and his MAGAt cult waging war on American democracy, to the GOP's ongoing a$$ault on truth, justice, and sanity—Tara and Trucker John break it all down with facts, humor, and righteous outrage. Follow Trucker John:

On the Shelf for October 2025 The Lesbian Historic Motif Podcast - Episode 325 with Heather Rose Jones Your monthly roundup of history, news, and the field of sapphic historical fiction. In this episode we talk about: Recent and upcoming publications covered on the blog Bray, Alan. 1996. Homosexuality in Renaissance England. Columbia University Press, New York. ISBN 9780231102896 Downing, Christine. 1989. Myths and Mysteries of Same-Sex Love. The Continuum Publishing Company, New York. ISBN 0-8264-0445-6 Reineke, Martha & Christine Downing. 1993. “Within the Shadow of the Herms: A Critique of "Myths and Mysteries of Same-Sex Love" [with Reply] in Historical Reflections / Réflexions Historiques, Vol. 19, No. 1: 81-101, 103-106 Downing, Christine. 1994. “Lesbian Mythology” in Historical Reflections / Réflexions Historiques, Vol. 20, No. 2, Lesbian Histories: 169-199. Nelson, Max. 2000. “A Note on the Olisbos” in Glotta, 76. Bd., 1./2. H.:75-82 Bremmer, Jan. 1980. “An Enigmatic Indo-European Rite: Paederasty” in Arethusa, Vol. 13, No. 2, Indo-European Roots of Classical Culture: 279-298. Arkins, Brian. 1994. “Sexuality in Fifth Century Athens” in Classics Ireland, Vol. 1: 18-34. Recent Lesbian/Sapphic Historical Fiction Florence Syndrome by Catherine Martini Red Wake, Black Flag by Dahlia Quinn Boardwalk Desire by Melody Ashford Thrall of Deception (Tales from Norvegr) by Edale Lane Angel Maker (Karen Memory #3) by Elizabeth Bear Secrets of the Night by Shelby Banks Gold for the Dead (Cantor Gold #7) by Ann Aptaker A Lady Most Wayward (The Queen's Deadly Damsels #5) by Darcy McGuire The Impossible Act of Georgia Cline by Eline Evans Iceberg by Gun Brooke A Legacy of Blood and Bone by Millie Abecassis Gladiator, Goddess by Morgan H. Owen Her Wicked Roots by Tanya Pell The Isle in the Silver Sea by Tasha Suri When They Burned the Butterfly by Wen-yi Lee Other Titles of Interest Toni and Addie Go Viral by Melissa Marr What I've been reading Hemlock and Silver by T. Kingfisher Illuminations by T. Kingfisher A Charmed Life by Diana Wynne Jones The Lives of Christopher Chant by Diana Wynne Jones The Magicians of Caprona by Diana Wynne Jones Artificial Condition by Martha Wells The Rosetti Diaries by author The Illhenny Murders by Winnie Frolik Copper Script by K.J. Charles That Self-Same Metal by Brittany H. Williams The Tropoholic's Guide to Internal Romance Tropes by Cindy Dees Ladies in Hating by Alexandra Vasti Call for submissions for the 2026 LHMP audio short story series. See here for details. This month we interview Raven Belasco and talk about: The real historic background of Sadie the Goat and Gallus Mag Vampire stories and time-travel stories as mirror images Expanding formats World-building and inventing languages Lesbian sex in the 19th century That Lesbian Vampire Pirate Story by Raven Belasco Sadie the Goat (Wikipedia) Gallus Mag (Wikipedia) A transcript of this podcast is available here. (Interview transcripts added when available.) Links to the Lesbian Historic Motif Project Online Website: http://alpennia.com/lhmp Blog: http://alpennia.com/blog RSS: http://alpennia.com/blog/feed/ Twitter: @LesbianMotif Discord: Contact Heather for an invitation to the Alpennia/LHMP Discord server The Lesbian Historic Motif Project Patreon Links to Heather Online Website: http://alpennia.com Email: Heather Rose Jones Mastodon: @heatherrosejones@Wandering.Shop Bluesky: @heatherrosejones Facebook: Heather Rose Jones (author page) Links to Raven Belasco Online Website: ravenbelas.co/ Twitter (X): @RavenBelasco Instagram: @raven.belasco YouTube: @ravenbelasco Facebook: author.ravenbelasco

There's fresh drama in the field of human origins! A new analysis of an ancient hominid skull from China challenges what we thought we knew about our ancestral family tree, and its timeline—at least according to the researchers who wrote the paper. The new study claims that Homo sapiens, and some of our relatives, could have emerged at least half a million years earlier than we thought. But big claims require big evidence.Anthropologist John Hawks joins Host Flora Lichtman to piece together the details.Guest: Dr. John Hawks is an anthropologist and professor at the University of Wisconsin-Madison.Transcripts for each episode are available within 1-3 days at sciencefriday.com. Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.

Welcome to Stories Worth Hearing. I'm your host, John Quick, and today we've got a special episode for all the country music fans out there. My guests are Lan Law — the powerhouse brother duo of Lance Curtis and Lawson Wayne.Lan Law has been making serious waves in the country scene. They've opened for iconic names like Collin Raye, Gene Watson, and Confederate Railroad. They've also had the chance to work with Dolly Parton's legendary producer, Kent Wells — an experience that gave them a deeper look into the craft and heart behind making timeless music.Their breakout hit, Country to the Bone, has racked up more than 30 million views and counting, connecting with listeners all across America. But beyond the numbers, their story is about family, persistence, and staying true to their roots while carving out their own sound.In this conversation, we'll talk about how music shaped their lives growing up, what it's like writing and performing as brothers, and the highs and lows of chasing a dream in today's music industry. We'll also hear the stories behind their songs, how they've managed to blend modern country swagger with classic honky-tonk roots, and what's next for Lan Law as they continue to rise.If you want to hear more of their music or check out upcoming shows, visit them online at lanlawmusic.com.So sit back, turn up the volume, and join me for this inspiring and down-to-earth conversation with Lan Law — right here on Stories Worth Hearing.

We have another special interview for you for a film that's hitting theaters this weekend (Oct, 3, 2025). BONE LAKE is a sharp, clever, sensual thriller that explores the nature of trust and suspicion in relationships through a sleek and disarming, twist-filled narrative. A couple's vacation at a secluded estate is upended when they're forced to share the mansion with a mysterious couple. A dream getaway spirals into a nightmarish maze of sex, lies, and manipulation, triggering a battle for survival.It's a tightly scripted and wonderfully performed suspense thriller, with some big narrative surprises and notable thematic depth. We had the chance to sit briefly with the director, Mercedes Bryce Morgan, to talk about her unique approach to this fun, sleek, and gleefully twisted film.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

If hotels aren't your thing, Bone Lake can probably satisfy your desires. Chicago’s best morning radio show now has a podcast! Don’t forget to rate, review, and subscribe wherever you listen to podcasts and remember that the conversation always lives on the Q101 Facebook page. Brian & Kenzie are live every morning from 6a-10a on Q101. Subscribe to our channel HERE: https://www.youtube.com/@Q101 Like Q101 on Facebook HERE: https://www.facebook.com/q101chicago Follow Q101 on Twitter HERE: https://twitter.com/Q101Chicago Follow Q101 on Instagram HERE: https://www.instagram.com/q101chicago/?hl=en Follow Q101 on TikTok HERE: https://www.tiktok.com/@q101chicago?lang=enSee omnystudio.com/listener for privacy information.

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

My chat with God And Sex author Jon Raymond, a book that The New York Times assures "lives up to its epic title." We covered: (1) writing a story that unites the worldviews of his Buddhist father and Jewish mother; (2) drawing inspiration from Graham Greene's classic The End Of The Affair, and (3) how curing writer despair is often a matter of just re-investing yourself in the writer community. The karma is real. Order Mark's novel Bunyan and Henry. All episodes of The Thoughtful Bro aired live originally on A Mighty Blaze. The Thoughtful Bro is proudly sponsored by Libro.fm and Writer's Bone.

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

In the second hour, Mac & Bone react to NFL Network reporting that Chuba Hubbard will miss Sunday's game against Miami, and how it impacts their outlook going into the game, Lee Sterling gives his pick for a big weekend of ACC football, and the guys debate the futures of Dabo Swinney & Bill Belichick at their respective schools See omnystudio.com/listener for privacy information.

Mac & Bone start a Football Friday, talking about the 49ers overtime win over the Rams on Thursday Night Football, & the Yankees beating the Red Sox to advance to the ALDS, they go over all the injury concerns for the Panthers going into the Dolphins game, and they do the weekly Couch Potato Guide See omnystudio.com/listener for privacy information.

In this week's Couch Potato Guide, Mac & Bone tell you all the college football games you need to watch tomorrow afternoon, including two big games in the ACC, they tell when and where to watch Charlotte, all of the Roval action at Charlotte Motor Speedway, the MLB postseason, & more See omnystudio.com/listener for privacy information.

In the third hour, Mac & Bone go over a Joe Person article detailing the issues with Dave Canales's play-calling, and what it tells us about Bryce Young, they do another installment of College Football Confidence, as local fans weigh in on their game this weekend, and Anna Witte joins to talk about a struggling Charlotte FC side See omnystudio.com/listener for privacy information.

In the final hour of the show, Mac & Bone tell you why or why not they are Panthering Up for Sunday's game against Miami, Infinity Sports Network host, Zach Gelb, joins to give the national perspective about the Panthers, the guys preview the weekend in sports, they read funny texts, & more See omnystudio.com/listener for privacy information.

Send us a text**RARE SPOILER WARNING: BONE LAKE gets discussed in more detail than usual. I think we give ample warning, but be aware!** 5:54 The Smashing Machine14:05 V/H/S Halloween22:40 Play Dirty28:29 Good Boy34:47 Bone Lake41:32 Coyotes47:49 Are We Good?It's a 7-movie week here on 'Roger (Ebert) & Me,' the only comprehensive 'Siskel & Ebert'-style review show out there. A film criticism podcast.  Please rate and review on Apple Podcasts. Even if you're on Spotify or YouTube, jump over there and throw us 5 stars. We can't get on RottenTomatoes until 200 people rate it!  'Roger & Me' is a movie review podcast covering all new releases, both theatrical and streaming, every Friday, modeled after 'Siskel & Ebert.'  Hosted by Mark Dujsik of markreviewsmovies.com & Brett Arnold of Yahoo Entertainment and The New Flesh podcast, a show about horror movies that is currently celebrating its tenth year.Support the show

Patrick doesn't like Peeps. The Cincy Brew Dads and their test-ees. OktoberGuess...es. Blake ingesting every hop at once. Kegerators as add-ons. Different ways to interpret the phrase "the beer isn't enough anymore". Drinking 151 to make up for a lack of Emily. Getting fish drunk. Misunderstanding the use of beer bottles in pics. Pirates at Oktoberfest.  Does pain help make craft...craft?  All About Beer: Brewer to Brewer - Daniel Harrison and Justin Neff :  https://allaboutbeer.com/sonder-brewing/ All About Beer: Brewer to Brewer - Justin Neff and Brady Duncan : https://allaboutbeer.com/madtree-brewing/ The best commercial: https://www.youtube.com/watch?v=2xwUuSM06xQ **The music used in the NFL Deathmatch Challenge is by DonRock the Imposter on YouTube: https://www.youtube.com/watch?v=mqKSIaE_QE8 @donrocktheimposter912 Week 5 :  Gnome's Pick : Colts Marco's Pick : Lions Julia's Pick : Cardinals Current points going into Week 5 :  Gnome : 4 Marco : 3 Julia : 3 ----- This episode covers the following shows : Barstool Perspective - 9/26/2025 Blake's Craft Beer Podcast - Ep 85 - Checking In With Wandering Monsters Brewing Cincy Brew Dads - OktoberTEST! Blind Taste Test of Local Oktoberfest Beers : Styles Clash Ep 2 Cincy Brewcast - V 11 Ep 7 - It's More Than A Tradition...Sonder Oktoberfest Has Become Essential  ----- What we drank :  BC's Brewing Co - Citrus Wheat Bell's Brewery - Amber Ale Maine Beer Co - Lunch - American IPA Branch and Bone and Wandering Monsters - Oblivion All The Time - Dubai Chocolate Milk Stout MadTree Brewing - Queen City - Pale Ale Northern Row - Designer - Hefeweizen ----- Episode recorded on 9/30/2025 at our amazing podcast host, Higher Gravity Summit Park! https://highergravitycrafthaus.com/ Disclaimer: The views and opinions expressed by Truth, Beer, and Podsequences are those of the participants alone and do not necessarily reflect the views or opinions of any entities they may represent. ------  Links to everything at http://truthbeerpod.com/ or https://truthbeerpod.podbean.com/ Find us on all the social medias @ TruthBeerPod Email us at TruthBeerPod@gmail.com Subscribe, like, review, and share! Find all of our episodes on your favorite Podcast platform or https://www.youtube.com/@TruthBeerPod ! Buy us a pint!  If you'd like to support the show, you can do by clicking the "One-Time Donation" link at http://truthbeerpod.com ! If you want exclusive content, check out our Patreon!  https://www.patreon.com/TruthBeerPod If you'd like to be a show sponsor or even just a segment sponsor, let us know via email or hit us up on social media! ----- We want you to continue to be around to listen to all of our episodes.  If you're struggling, please reach out to a friend, family member, co-worker, or mental health professional.  If you don't feel comfortable talking to someone you know, please use one of the below resources to talk to someone who wants you around just as much as we do.   Call or Text 988 to reach the Suicide and Crisis Lifeline Chat with someone at 988lifeline.org http://www.988lifeline.org ----- Our Intro, Outro, and most of the "within the episode" music was provided by Gnome Creative. Check out www.GnomeCreative.com for all your audio, video, and imagery needs! @gnome__creative on Instagram @TheGnarlyGnome on Twitter https://thegnarlygnome.com/support http://gnomecreative.com http://instagram.com/gnome__creative http://www.twitter.com/TheGnarlyGnome

A dirty dozen new flicks to discuss this week! Come on in....

We do not talk about Jeremy Irons enough on this show. He is an actor's actor who we do not see in genre often. His involvement in the remake of a 1980s cult classic changes that and has us excited. We also revisit our conversation about how comedians have positively affected horror. Plus, bad pedophiles vs good ones.We like when PR companies go the extra mile and the marketing for Bone Lake has been inspired. From suggestively placing the R rating to some cool posters, the film's promotion has been eye-catching. The over the top opening adds to this with lots of nudity and a gruesome kill.When it turns things down, it is to an almost shocking degree that may cause people to turn out. Which is a shame, since Bone Lake becomes an excellent psychological thriller that does an excellent job of toying with audience expectations. It also boasts one of the strongest performances of the year.Since returning in 2021, the V/H/S series has put out some great releases. They have taken things to he past along with trying out new things like sci-fi horror. This year the franchise tackles something that John Carpenter was never able to do. V/H/S Halloween sees the found footage anthology turn its eye towards a particular holiday in October.There have been some fun segments, but this is the most fun V/H/S has been as an overall product in years. It perfectly captures the Halloween spirit and presents stories that range from scary to funny. And all of them are gross. This is one of the movies that will become a regular tradition.But there is a major caveat. V/H/S Halloween also has the darkest segment in the history of the franchise. It will be a polarizing watch that many people may skip. Others will think it is great extreme horror. One thing is for sure; the segment is one of the best seen in the V/H/S series, but it feels out of place in this year's edition. Adventures in Movies! is a part of the Morbidly Beautiful Podcast Network. Morbidly Beautiful is your one stop shop for all your horror needs. From the latest news and reviews to interviews and old favorites, it can be found at Morbidly Beautiful.Adventures in Movies! is hosted by Nathaniel and Blake. You can find Nathaniel on Instagram at nathaninpoortaste. Blake can be found on Twitter @foureyedhorror and on Instagram at foureyedhorror. You can reach us personally or on Twitter @AdventuresinMo1.Music in the background from https://www.FesliyanStudios.com

John Maytham is joined by Don Pinnock, environmental journalist at Daily Maverick to discuss the Department of environment reducing Lion bone export quota to zero. Presenter John Maytham is an actor and author-turned-talk radio veteran and seasoned journalist. His show serves a round-up of local and international news coupled with the latest in business, sport, traffic and weather. The host’s eclectic interests mean the program often surprises the audience with intriguing book reviews and inspiring interviews profiling artists. A daily highlight is Rapid Fire, just after 5:30pm. CapeTalk fans call in, to stump the presenter with their general knowledge questions. Another firm favourite is the humorous Thursday crossing with award-winning journalist Rebecca Davis, called “Plan B”. Thank you for listening to a podcast from Afternoon Drive with John Maytham Listen live on Primedia+ weekdays from 15:00 and 18:00 (SA Time) to Afternoon Drive with John Maytham broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/BSFy4Cn or find all the catch-up podcasts here https://buff.ly/n8nWt4x Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Another Friday down the club and it's all going off, reminiscing about playing out days, superstar spitters, Forest Gump dashers, and five year droughts. Skybet Acca Freeze; Not for everyone. For the Fans. Sky Bet. 18+ gambleaware.org Download Soccer Manager 2026 now! Available on the App Store, Google Play, and Steam. ⁠ https://soccermanager.sng.link/De5re/su63/2ops Learn more about your ad choices. Visit podcastchoices.com/adchoices

Root canals. Bone grafting. Energy healing. Moon cycles. And a year without a back tooth.In this candid solo episode, I walk you through the full-circle story of undoing two old root canals, healing bone loss, navigating surgical dentistry, and doing it all in my own way—blending conventional medicine with Expansion Principle energy healing, crystal support, and loads of intuitive prep work. You'll hear:Why I chose to remove my root canals and what influenced my decisionHow I found the right providers (yes, plural) and vetted themThe difference between the two surgeries—and why one was way more challenging than the otherHow I used energy healing, moon phases, and herbal support to guide recoveryWhat this journey taught me about shame, teeth, motherhood, and self-trust

Bone health isn't just an “old people problem.” Brooke, Morgan, and Maggie break down the nutrition, movement, and lifestyle habits that keep your bones strong for life. From calcium and protein to strength training, mobility, sleep, and stress—this episode shows you how to build resilience now so you can stay active, capable, and independent for decades to come. Whether you're 25 or 65, the habits you build today will shape your health tomorrow. Black Iron Nutrition Book a Free Discovery Call Free Macro Calculator Free Downloads Black Iron Blog Check Out Fe26 Strategy Session

The definitive recap of the Surviving Golf trip to Bethpage Black for the Ryder Cup This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit survivinggolf.substack.com

In the final hour, Mac & Bone are joined by Jones Angell, who talks about this week's UNC/Clemson contest in Chapel Hill, Eric Collins stops by to talk about getting to call his first NFL game, they preview the night in sports, they read funny texts, & more See omnystudio.com/listener for privacy information.

In a Thursday edition of Random Crap, Mac & Bone react to Baker Mayfield being honest about his time in Carolina, Shedeur Sanders had another weird interaction with the media, and they talk about a new TV show that has caught their interest See omnystudio.com/listener for privacy information.

In the third hour, Mac & Bone take a look at the Panthers next opponent, the Miami Dolphins, as they tell you everything you need to know about this week's enemy, Taylor Tannebaum joins to preview a big weekend of ACC football, before a Thursday edition of Random Crap See omnystudio.com/listener for privacy information.

In the second hour, Mac & Bone address the Panther fans that already want to blow up the Dan Morgan/Dave Canales experiment, and start over, as they tell you what would have to happen for that to be an option, they talk about Dave Doeren's future at NC State, and a national media member is optimistic about the Hornets See omnystudio.com/listener for privacy information.

Mac & Bone start Thursday's show, talking about all the roster moves the Panthers made yesterday, as they put multiple players on IR, including David Moore and Chandler Zavalla, they react to comments made by XL about wanting to prove his doubters wrong, and Todd McShay shines light on his beef with Paul Finebaum See omnystudio.com/listener for privacy information.

Games Played: Judge Air Bud; Aquadio; What's In A Name; Supported by: MaxFun members! Join at maximumfun.org/join and choose Dr. Gameshow. Hosted by Manolo Moreno ( moslo.xyz ) insta/bluesky/tiktok/substack: @drgameshow   Opening theme: “Dr. Hangout” by Manolo MorenoExit music:: “Dr. Gameshow” by Big Huge ( bighuge.bandcamp.com ); performed by Conrad Tao ( conradtao.com | insta: @conradtao )  

It's October, which means we're thinking about fall, which comes with spice, heat and hanging out under the blankets! Today, our Fall 2025 romance novel preview, guaranteed to fill your TBR pile. There's something here for everyone — historicals, contemporaries, a splash of magic, princesses, superheroes, time-travel, widows, F1 drivers...a real ideal dinner party roster.If you'd like more romance chat in your life, please consider joining our Patreon, which comes with an extremely busy and fun Discord community! There, magnificent firebirds hang out, talk romance, and be cool together in a private group full of excellent people. Learn more at patreon.com. BooksSeptember ReleasesFaster by Andie J. ChristopherThe Earl That Got Away by Diana QuincyResisting the Forbidden Widow by Maggie WestonThe Scot's Seduction Megan FramptonThe Dreamer and the Deep Space Warrior by TK TuckerOctober ReleasesHell's Heresies by Kat D. CoffinFemale Fantasy by Iman Hariri-KiaWrecking Caine by Amelia SheaA Scar in the Bone by Sophie JordanCowboy, It's Cold Outside by Maisey YatesStrings Attached by Noel BaileyA Pack for Winter by Eliana LeeIsn't It Obvious by Rachel Runya KatzLondon Calling by Rita GordonBackslide by Nora DahliaPlay You For It by Samantha SaldivarThe Devil She Knows by Alexandria BellefleurAll of us Murderers by KJ CharlesOnly Rakes Need Apply by Kate PearceJulia Song Is Undateable by Susan LeeSome Kind of Famous by Ava WilderA Star Is Scorned by Maureen Lee LenkerBlue Collar Billionaire by Amy AndrewsOnce Upon a Courtesan by Jess MichaelsClaiming the Princess by Charis...

L-Bone previews the 2025 Formula 1 Singapore Grand Prix. L-BONE!Thank you to my sponsor GridRival: Use code BONE for a $100 match on GridRival Picks at https://gridrival.onelink.me/dLVy/BONEShop Formula Bone Merch: https://www.bolenmedia.com/shop/formula-boneBecome a Formula Bone YouTube channel member to gain access to exclusive members-only perks: https://www.youtube.com/channel/UCAOFSwIi8EXEph8vS805-kQ/joinJoin 1,000+ members of the Bone Brigade in the Formula Bone Discord: https://discord.gg/YwsAtSCGNXFollow Formula Bone & J-Bone on all social media @FormulaBone & @JaredBorislowEdited by Fernando GutierrezOriginal music by 7toMidnightPresented by Bolen Media: BolenMedia.com

"Bone Lake" is an American independent horror thriller film directed by Mercedes Bryce Morgan and written by Joshua Friedlander. It stars Maddie Hasson, Alex Roe, Andra Nechita, and Marco Pigossi. It tells the story of a couple whose romantic getaway to the secluded Bone Lake takes an unexpected turn when they are forced to share a mansion with a mysterious and alluring couple. As tensions escalate, the retreat devolves into a web of deception, desire, and manipulation, gradually revealing long-buried secrets. The film had its world premiere at the 2024 Fantastic Fest, where it received positive reviews. Director Mercedes Bryce Morgan was kind enough to spend time speaking with us about her work and experience making the film, which you can listen to below. Please be sure to check out the film, which will be released in theaters on October 3rd by Bleecker Street. Thank you, and enjoy! Check out more on NextBestPicture.com Please subscribe on... Apple Podcasts - https://itunes.apple.com/us/podcast/negs-best-film-podcast/id1087678387?mt=2 Spotify - https://open.spotify.com/show/7IMIzpYehTqeUa1d9EC4jT YouTube - https://www.youtube.com/channel/UCWA7KiotcWmHiYYy6wJqwOw And be sure to help support us on Patreon for as little as $1 a month at https://www.patreon.com/NextBestPicture and listen to this podcast ad-free Learn more about your ad choices. Visit megaphone.fm/adchoices

Director Mercedes Bryce Morgan discusses 10 movies that are horny and unsettling with Josh Olson and Joe Dante. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jason Mantzoukas joins us to talk about living the pumpkin spice life and how to not look weird when running on film. Then, Scott's former stepfather Bob Ducca returns with tales of adventurous menu items and arcade injuries—occasionally interrupted by The Wolf. Next, Austrian exchange student Peter Streusel discusses his recent stay in Los Angeles. And finally, first-time guest Queasy Jeans stops by to spread folksy wisdom. Don't forget to check out the Comedy Bang! Bang! Action Figures at shop.figurecollections.com and go to actionfigureseller.com for international purchases. If you want more great episodes of Comedy Bang! Bang! become a subscriber at comedybangbangworld.com. We have all of the past episodes from the archives, every live show, ad-free new episodes, and original shows like CBB Presents and Scott Hasn't Seen. Find more great Comedy Bang! Bang! merch at https://www.podswag.com/collections/comedy-bang-bang Get access to all the podcasts you love, music channels and radio shows with the SiriusXM App! Get 3 months free using this show link: https://siriusxm.com/cbb Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

QAnon-style trafficking myths are hurting real victims and helping nobody. Nick Pell separates trafficking fact from fiction here on Skeptical Sunday.Welcome to Skeptical Sunday, a special edition of The Jordan Harbinger Show where Jordan and a guest break down a topic that you may have never thought about, open things up, and debunk common misconceptions. This time around, we're joined by writer and researcher Nick Pell!Full show notes and resources can be found here: jordanharbinger.com/1215On This Week's Skeptical Sunday:The math doesn't add up. That viral "800,000 missing children" claim? Pure statistical sleight of hand. Most are runaways or parental custody disputes, not shadowy trafficking rings. The reality is that stranger abductions account for just one percent of kidnapping cases.Forget the Hollywood playbook. Real trafficking isn't a panel van at Walmart waiting for the perfect victim to whisk away — it's the slow burn of grooming. Predators pose as boyfriends, exploit trust, and use psychological manipulation over months.Privilege blinds us to real victims. That suburban soccer mom convinced she's a trafficking target? Statistically safer than she thinks. Actual victims tend to come from marginalized communities, LGBTQ+ youth, immigrants, and kids in foster care — people society already overlooks.Moral panic creates real harm. Trafficking hysteria spawned laws like SESTA/FOSTA that pushed sex work underground, making it more dangerous. When we chase fictional threats, we abandon real victims who need unsexy, long-term support — not rescue fantasies.Real solutions work through boring, beautiful basics. Want to actually help? Support organizations like Polaris Project that provide housing, mental health care, legal aid, and job training. One person at a time, one life rebuilt — that's how you dismantle trafficking networks for real.Connect with Jordan on Twitter, Instagram, and YouTube. If you have something you'd like us to tackle here on Skeptical Sunday, drop Jordan a line at jordan@jordanharbinger.com and let him know!And if you're still game to support us, please leave a review here — even one sentence helps! Sign up for Six-Minute Networking — our free networking and relationship development mini course — at jordanharbinger.com/course!Subscribe to our once-a-week Wee Bit Wiser newsletter today and start filling your Wednesdays with wisdom!Do you even Reddit, bro? Join us at r/JordanHarbinger!This Episode Is Brought To You By Our Fine Sponsors:Rag & Bone: 20% off: Rag-Bone.com, code JORDANWayfair: Start renovating: wayfair.comBetterHelp: 10% off first month: betterhelp.com/jordanLand Rover Defender: Build yours: landroverusa.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.