Podcasts about Chances

Ben Criddle talks BYU sports every weekday from 2 to 6 pm.Today's Co-Hosts: Ben Criddle (@criddlebenjamin)Subscribe to the Cougar Sports with Ben Criddle podcast:Apple Podcasts: https://itunes.apple.com/us/podcast/cougar-sports-with-ben-criddle/id99676

(00:00-23:09) Just four hot guys talking Tigers and Mariners. Twelve hours til hockey season. Doug's addicted to Tiger Balm. Fully stocked dossier today. How many ice hockey games will Jackson attend this year? Phillies stave off elimination against the Dodgers. Audio of Schwarber's tape measure homerun last night. Tiger uniform talk. Audio of Drink asking Kalen DeBoer if he was going to wear the black hoodie on the sideline on Saturday. Doug doesn't like the hoods on hoodies. Folksy homerun tales.(23:17-49:57) Chairman Steve is kicking off a big phone call Thursday. Audio forensics of a classic drop. Traffic tips for heading to Columbia. Grandpa Steve. Martial advice from Steve. Ugly women can be bossy too. Women in their 60's. Are you offering me your wife, Steve? Mark can't make it on Saturday. Threesomes and pumpkin patches. Drinkin' in the morning. Audio of Brett Bielema giving a pep talk to Illini fans for the early Saturday kick. Chances that both Mizzou and Illinois win on Saturday.(50:07-1:06:07) Predictions for the Blues season. Losing Dylan Holloway changed the course of the Blues season last year. The Blues have never had 3 or more defensemen with 40+ points. Predictionary for where the Blues will finish in the division and their leading scorer. Blues +4000 to win The Cup. Audio from Jackson's station 670 The Score in Chicago talking about how the Cubs should be "bullying these hoes."See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

I tend to play it safe- but these next few months, I am going to start taking some chances and see how that works out.

Republicans are trying to protect Gov. Glenn Youngkin's legacy in Virginia, though the polls say Lt. Gov. Winsome Earle-Sears is trailing Abigail Spanberger. But a scandal over awful rhetoric by Jay Jones, the Democratic AG candidate, might give an opening to the GOP incumbent Jason Miyares. Plus, Jack Ciattarelli is now within three points of Mikie Sherrill in New Jersey. Learn more about your ad choices. Visit megaphone.fm/adchoices

On the latest episode of The San Jose Earthquakes The Soccer Hour, Ted goes over improvements the team needs to look at going into the offseason, their chances of making the playoffs heading into Decision Day on the 18th, gets into postgame reaction from Head Coach Bruce Arena after their loss in Vancouver, and then chats with Dax McCarty of MLS Season Pass on Apple TV.See omnystudio.com/listener for privacy information.

What lineup will give the Yankees their best chance tonight? Do the Yankees always struggle in the playoffs? Learn more about your ad choices. Visit podcastchoices.com/adchoices

What is Zip Coding and Is it Killing Your Dating Chances by Maine's Coast 93.1

The Kansas City Chiefs fell 31–28 to the Jacksonville Jaguars on Monday Night Football, and penalties told the story. Matt Derrick and Nick Jacobs break down how 13 penalties cost the Chiefs a win, what went wrong with the offense and defense, and how Andy Reid’s team can bounce back vs the Detroit Lions. Watch this full Chiefs vs Jaguars recap from 41 is the Mic for in-depth Chiefs analysis, game breakdowns, and what’s next for Patrick Mahomes, Travis Kelce, Chris Jones and Harrison Butker.See omnystudio.com/listener for privacy information.

Did you know a standard lock might have thousands of combination possibilities, yet yours might open someone else's door? How does a master key work such that it can open multiple locks without compromising security entirely? What makes lockpicking more of an art than a science, requiring skill and a deep understanding of how locks function? How can a particular ""jiggle-and-twist"" method sometimes allow a key to open unintended locks successfully? What surprising connections do locks and keys have with human ingenuity and security throughout history? ... we explain like I'm five Thank you to the r/explainlikeimfive community and in particular the following users whose questions and comments formed the basis of this discussion: QvttrO, TehWildMan_, DJpng, thephantom1492, Childofglass, Jack_Chronicle, Git_Off_Me_Lawn, woofle07. To the community that has supported us so far, thanks for all your feedback and comments. Join us on Twitter: https://www.twitter.com/eli5ThePodcast/ or send us an e-mail: ELI5ThePodcast@gmail.com

Chances are that when most of us think about the notion of crime our minds turn to acts committed against an individual – be it theft, fraud or even physical assault. But every day ecological crimes are committed against the planet we all live on that often fly under the radar despite the significant, far-reaching effects they have on all of us. In this episode, we're joined by criminal psychologist and bestselling author, Dr Julia Shaw to talk about her latest book, Green Crime – Inside the Minds of the People Destroying the Planet, and How to Stop Them. She breaks down the factors that drive individuals and organisations to commit acts that are damaging to the environment and explains how understanding the psychology that underpins these acts can help us to keep our planet healthy for generations to come. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Long-haul flights. You know, those marathon adventures that fly you half-way around the world, are terrifyingly boring, and tire you to no end. But nowadays, long-distance travel is nothing like it was years ago! And the experience of flying 20 hours straight might turn out to be much more enjoyable than you expected! Let's say you need to get from Singapore to New York, which usually takes about 19 hours. Chances are, you'll travel the distance of almost 10,000 miles on a plane that has been designed specifically for flying super-long routes. Travelers have more space between armrests, more head and shoulder room, as well as more legroom. On top of that, the air circulation and lighting in the cabin are adjusted in a way that's supposed to help passengers deal with jet lag more easily! Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 2750: Children often reach out about bullying only after trying, and failing, to handle it themselves. Amy Burzinski reminds us that the most powerful support parents can give is calm listening, thoughtful communication with schools, and modeling resilience. Her insights highlight how to help kids feel heard, safe, and empowered, even when we can't control others' behavior. Read along with the original article(s) here: https://parentingsimply.com/you-can-prevent-bullying-what-parents-need-to-know/ Quotes to ponder: “Chances are, your child is coming to you because they've exhausted their own options and need your help.” “The best help is simply having an adult to listen to them, and following up to see if the behavior stopped or was continuing, and giving further advice.” “Friendship is about quality, not quantity, and if you look at it that way, every child can be popular.” Learn more about your ad choices. Visit megaphone.fm/adchoices

Dr. Roman Yampolskiy is a computer scientist, AI researcher, and professor at the University of Louisville, where he directs the Cyber Security Lab. He is widely recognized for his work on artificial intelligence safety, security, and the study of superintelligent systems. Dr. Yampolskiy has authored numerous books and publications, including Artificial Superintelligence: A Futuristic Approach, exploring the risks and safeguards needed as AI capabilities advance. His research and commentary have made him a leading voice in the global conversation on the future of AI and humanity.In our conversation we discuss:(00:01) Background and path into AI safety(02:27) Early AI state and containment techniques(03:43) When did AI's Pandora's box open(04:38) How close is AGI and definition(07:20) Why AGI definition keeps moving goalposts(09:25) ASI vs AGI: future five–ten years(11:12) Measuring ASI: tests and quantification methods(12:03) Existential threats and broad AI risks(17:35) Transhumanism: human-AI merging and coexistence(18:35) Chances and timeline for peaceful coexistence(21:16) Layers of risk beyond human extinction(23:55) Can humans retain meaning post-AGI era(27:41) Jobs AI likely cannot or won't replace(29:42) Skills humans are losing to AI reliance(31:00) Cultivating critical thinking amid AI influence(33:34) Can nations or corporations meaningfully slow AI(37:29) Decentralized development: open-source control feasibility(40:46) Any current models with real safety measures?(41:12) Has meaning of life changed with AI?(42:36) Thoughts on simulation hypothesis and implications(43:58) If AI found simulation: modify or escape?(44:54) Key takeaway for public about AI safety(45:26) Is this your core mission in AI safety(46:14) Where to follow and learn more about youLearn more about Dr. RomanWebsite: https://www.romanyampolskiy.com/⁠⁠Socials: @RomanYampolskiy⁠⁠Watch full episodes on: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@seankim⁠⁠⁠⁠⁠⁠⁠⁠Connect on IG: ⁠⁠⁠⁠⁠⁠⁠https://instagram.com/heyseankim

If you enjoy this podcast and look forward to it in your inbox, consider supporting it by becoming a paid yearly subscriber for $60 or you can buy me a cup of coffee for $8Welcome to another episode of "Dishing with Stephanie's Dish." Today, I interview acclaimed food writer, wild foods expert, and self-described hunter-gatherer Hank Shaw. Hank is the author of the brand new cookbook, "Borderlands: Recipes and Stories from the Rio Grande to the Pacific," an exploration of the flavors, cultures, and stories that define the borderlands between the United States and Mexico. He also has a Substack that's wonderful, called Hank Shaw “To The Bone” and a website full of recipes.In this episode, Hank and I dive into everything from his early days as a restaurant cook and investigative journalist to his passion for foraging, preserving, and hunting wild foods. Hank discusses the vibrant mix of culinary traditions that thrive along the border, debunks myths about iconic ingredients (like acorns!), and shares the fascinating histories behind beloved dishes such as chimichangas and parisa.They also touch on practical advice—like the art of drying herbs, the joys and challenges of single-person food preservation, and the ins and outs of self-publishing cookbooks at a high level.Get ready for an episode filled with storytelling, culinary wisdom, and inspiration for your next adventure in the kitchen or the great outdoors. Whether you're a curious home cook, an aspiring cookbook author, or simply a lover of good food, there's something here for everyone. Let's get started!Original Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast, where we talk to fun people in the food space and sometimes they have cookbooks. And today's author is an author. He's an author of great magnitude, Hank Shaw. His new book is Borderlands Recipes and Stories from the Rio Grande to the Pacific. And Hank, you are such a prolific, beautiful writer. This book, I feel like, is just so you. Do you love it?Hank Shaw:It's been a long journey to make this book, and I'm pretty proud of it. And it's. It's been probably the biggest project of my adult life in terms of time, commitment, travel, really unlocking understanding of things that I thought I knew but didn't necessarily know until I got there. And it's just been this. This crazy, fantastic journey and a journey that you can eat.Stephanie:Can you talk a little bit about your history? Like, I think many people know you as the hunter, forager, gatherer, type, and Borderlands obviously has a lot of those elements to it. But can you just walk readers that are listeners that might be new to your journey kind of through how you got here?Hank Shaw:Sure. Many, many years ago, when I was still fairly young, I was a restaurant cook. So I worked first as a dishwasher and then as a line cook and then as a sous chef in a series of restaurants, mostly in Madison, Wisconsin. And I left that job to be a newspaper reporter. And I ended up being a newspaper reporter for 18 years. And I cooked all throughout that and traveled and learned more about food and did fishing and hunting and foraging and such. And then I left the News Business in 2010 to do my website, which is hunter, angler, gardener, cook. And I've been doing that full time since 2010.So, yeah, my entire kind of current incarnation is wild foods. But Borderlands is kind of an outgrowth of that for two reasons. The first is I've been basically written all of the fishing game books you can possibly write already. I've got one for every kind of quarry you can imagine. And then the other thing was, oh, well, you know, a lot of that travel for those other books was on the border on both sides, on the American side and on the Mexican side. And that kind of grew into this. Wow, you know, God, the food is so great and God, this area is just so neglected, I think, by most, you know, the. The food, or radio, for lack of a better term.Yeah, because all of the, like, everybody seems to love to hate Tex Mex without really fully knowing what Tex Mex actually is. And people say that the Southwestern cooking is so very 1987. And. And, you know, the people who know Mexico are like, oh, all the good foods in Oaxaca or Michoacan or Mexico City or Yucatan. And really that's not the case, as over and over and over again, I was discovering these amazing just finds. And a lot of them had to do with wild foods, but not all of them. And so that borderlands became my diary of that journey.Stephanie:And quite a diary it is. What's interesting to me is I didn't actually ever know that you were in the newspaper business.Hank Shaw:And that makes a Pioneer Press graduate.Stephanie:Oh, you work for them. How did I not know this?Hank Shaw:Yeah, I was a St. Paul Pioneer Press investigative reporter from 2002 to 2004. And if you're of a certain age and you remember there was a big story about some Republican operatives getting involved with a telecommunications boondoggle. And yeah, that was probably. That was us. That was our story.Stephanie:Well, and it makes sense because the book is so like. It's the storytelling that's so good. And, you know, cookbooks are cookbooks with beautiful recipes and different people's point of view on recipes. But what I love about your book, too, is it really goes into ingredients a little more in depth. It tells the story of the terroir, of where the recipe's from and why it's the way it is. And it makes sense now to me that you're a journalist because it's so beautifully written.Hank Shaw:I really appreciate that. I mean, I tried in this particular book. There are essays in all of my books, but in this particular one, I really, really wanted people from the rest of the country to get a flavor of what it's like to was really honest to God, like on the border. Everybody has thoughts and opinions about immigration and about the border and about blah, blah, blah. And it's like, well, how much time have you actually spent on the border? Do you actually know what it feels like, what it smells like, what it tastes like? Chances are you probably don't. And I really wanted this book to shine a light on that in ways that go well beyond food.Stephanie:When we talk about the borderlands, can you talk about it without talking about immigration and the close connection between the United States and Mexico? I mean, we share this border. People have this idea that it's like this gated, fenced situation, and really there's tons of the border that's just. You'd only know it was a border if someone told you you were crossing it.Hank Shaw:It's very true. In Fact, one of my favorite moments to that was in south southwest Texas there's a beautiful national park called Big Bend. It's one of the biggest national parks in the country. It's fa. It's famous, it's amazing. But you're going to drive and hike and hike and drive and hike and drive a gigantic park. So one place that you can go to. And it's actually, if you open up a copy of Borderlands and you see this huge vista right at the beginning of the book, there's this huge vista and it's on a cliff. That is exactly it. That is. That is Big Bend National Park. And if you're looking right in the back end of that back center, a little to the left, you'll see a canyon in the background. In that canyon is St. Helena Canyon. And St.Helena Canyon is created by the Rio Grande. So you can go to that park and you can walk across the border literally to Mexico and not have the Rio Grande come up over your ankles. And there's Mexicans on their side, there's Americans on our side, and everybody's crossing back and forth until their families are there and having a fun time, blah, blah, blah. And it's just, it's one of these great moments where it shows you that, yeah, that border is really just sort of a fiction.Stephanie:Yeah. Yes, in many ways. Right. Figuratively. And also, I don't know, we seem to be in a global food economy whether we want to or not. When you look at the individual ingredients that you're using here in Borderlands, obviously there's very different things because of temperature in Mexico than you might have here in the Midwest. But is it really different from like say, Texas to Mexico in.Hank Shaw:Yes, there, there are definitely different. So the food you'll get in Nueva Leon or Coahuila or Tamaulipas, which are the three Mexican states, that border Texas is going to be different from what you would think about as Texas food. However, on the Borderlands, that. That change really is minimal. And I talk about in the book the idea of Fronteraisos, people who are neither fully Mexican nor full. They're. They're border people and they can slide between English and Spanish in mid clause. And it's really the, you know, the, the pocho or Spanglish or whatever you want to call it that you'll hear there is very different from what you'll hear from a bilingual person from, say, Mexico City, where typically those people will speak in full sentences or paragraphs in one language and then maybe switch to another language in the next sentence or paragraph.Hank Shaw:Well, on the border, it's a mishmash. So the structure, the words, the adjectives, like, it's everything. It's like no function. And so it's like. It's like this whole kind of amalgam of what's going on. And that kind of translates into the food where you've got some Texas, you know, some very Texas. Texas. Things that don't cross the border, like yellow cheese doesn't really cross the border.Stephanie:Right.Hank Shaw:The idea of, like, rotel queso. So it's. It's like Velveeta cheese melted with rotel. That's queso. That's the bad queso in North Texas. Like, you'll get that in, like, Amarillo. But the real queso is south of Interstate 10. And that is a white Mexican cheese.That it where you get, you know, roasted fire roasted green chilies folded into it and a little bit of Mexican oregano and salt and a little bit of crema to thin it out. And it's is to the rotel queso what a match is to the sun.Stephanie:Yeah.Hank Shaw:And, you know, I mean, that said, I'm not gonna poop all over the Velveeta one, because that while I don't think it tastes great, what I realized is that particular version of queso, which I personally don't like, is really heavy with cultural significance.Stephanie:Yeah.Hank Shaw:And. And so that's. There's a place for it. It's just not. That's not really as border food as you might think. That's a little bit more North Texas, and that's an example of where things don't cross. But a really great example of where things are damn near the same is Arizona and Sonora. So that there's almost no difference between Arizona Mexican food and Sonora Mexican food because they're one and the same.The burritos are pretty similar. The flour tortillas are similar. The carne asada is pretty similar. And so that. That's a case where the border's really. I mean, yes, it's a border, but I mean, it's like the. It's. There's no food border.Same thing with Southern California and Tijuana and Northern Baja. There's almost no. No functional difference between the two of them. Now, New Mexico and Chihuahua has a difference. And, like, north of Interstate 10 in Texas and the border in Texas are quite different.Stephanie:There's a recipe in here that I didn't even really know existed called Parisa.Hank Shaw:Oh, yeah.Stephanie:And, you know, you we will order steak tartare or make tartare. And I didn't realize that there was a. In many cultures, you sort of see similar foods or similar food groups, and they're just treated differently with herbs or spices. This looks delicious.Hank Shaw:It really is. It's the best way to describe it if you. If you're not familiar, because it's very. It's. It's super regional in Texas. Like, you can't even really get barista in Dallas or in. Or in El Paso. It's not a thing there.It's sort of a south central Texas thing. But the best way I can describe it is really accurately describe it. It is steak tartar meets aguachile. Because most people will say it's steak tartare meat ceviche. And yes, you absolutely can get it like that, but the. The acidity and the citrus will turn the. The raw beef gray, which I think looks gross. Yeah, I mean, it.It tastes fine, but it just kind of looks like, meh. So my recipe and what I do is I. I mix the steak tartare with the. Essentially, pico de gallo is really what it. What it's being mixed with, and a little bit of cheese, and I. I'll mix it and serve it right away so that when you eat it, the meat is still pink.Stephanie:Yeah, it looks really good. And then also in the book, so you're a hunter, obviously, we established that. But in many of these recipes, you have substitutions of different animal proteins that can be used. So whether it's elk or bison or sheep or duck, I think that's cool.Hank Shaw:Yeah, I mean, I think I. I started that process. It's done with icons. So if you look at a recipe for. Oh, there's a stew that's very popular. They're called puchero. And I'm just to that page, so I'll. So.Oh, that's a sour puerto. So always pork, but, like, no. Babies will die if you use something else from that. But that is traditionally a pork dish. Buchero is traditionally beef or venison, but really, you know, you're gonna be fine if you put damn near anything in it. It's a big, giant stew, a lot of vegetables, and it's fantastic. And to. To really make the book more versatile, because I.The two things that I always do in my books. Number one is I'm going to give you the recipe as faithfully as I can to what it actually is, wherever it's from, and then I'm going to give you all these substitutions so that if you live in, you know, Bismarck or Crookston or, you know, rural Iowa, you're going to be able to make it. And that's important to me because it's more important to me that you make some version of it than to be exactly proper and specific. I hate cookbooks where it's like, especially with cheese, where you'll see someone be like, it must be the, you know, Cowgirl Creamery point raised blue from 2012. Otherwise this recipe won't work. I'm like, come on guys, this is a stupid recipe. Like it's blue cheese. It'll be fine.Stephanie:I was surprised that you have a chimichanga in the book. Can we talk about chimichangas? Because people that grew up in the Midwest, Chichis was like the first Mexican restaurant besides El Burrito Mercado. And El Burrito Mercado was authentic and chichi's was like the Americanized what they thought Mexican food was. Which also I will say I have taste memories of chi cheese. I say this not dogging on them and they're actually coming back. And the chimichanga is something that like, if I actually go to the new restaurant, which I'm sure I will, I will order a chimichanga. It's like a taste memory for me. What is the origination of chimichanga?Hank Shaw:It's shrouded in mystery. So there's a couple different theories. And then I'll tell you what I think the general story is that a woman was making burritos in Arizona and either dropped, which I don't believe because that would create a splash that would, you know, send 350 degree oil everywhere, or placed a burrito in the deep fryer. And the, the legend, which I don't believe this is true at all, is she drops the burrito in the deep fryer and you know, says something like, you know, ah, chingo to madre or whatever, like just like swears something bad and. But then sort of does what you would do in a kind of a mom situation. And if you instead of saying the F word, you would say oh, fudge. And so she goes, oh Jimmy changa. And which is sort of vaguely reminiscent of some Mexican swear words.And so that thus the, the dish was born. But I think that's not true because there is a fantastic resource, actually. I mean, I found it in some of my older Mexican cookbooks that I own. But there's a fantastic research that the University of Texas at San Antonio of Mexican cookbooks. And some of these Mexican cookbooks are handwritten from the 1800s, and so they're all digitized and you can. You can study them. And so there's a thing in Sonora. Remember I just got done saying that, like, there's almost no difference between Sonora and Arizona.There's a thing from Sonora many, many, many, many years ago, you know, early early 1900s, for a chivy changa. C H I V I C H A N G A ch and it's the same thing. So I'm convinced that this is just a thing, because if you have a burrito and you fry things, there's zero. There's zero chance that at some point you be like, I want to. I wonder if frying the burrito will make it good? You know, like, the answer, yes, yes, all the time.Stephanie:And.Hank Shaw:And so, you know, I, like you, came into the chimichanga world just thinking with a definite eyebrow raised, like, what is this? And when it's done right, and if you see the picture in my book, it is dressed with a whole bunch of things on the outside of the burrito. So it's crema, it's a pico de gallo. It's shredded lettuce or cabbage, limes. The thing about a properly served chimichanga is that you have to eat it as a whole because the chimichanga itself is quite heavy. You know, it's a. It's a fried burrito with, like, rice and beans and meat inside it. Like, it's a gut bomb. But when you eat it with all these light things around it that are bright and fresh and acidic, it completely changes the eating experience. And I was sold.Stephanie:I can imagine. The one you have in the book looks really good. I'm going to. I keep asking about specific recipes, but there were, like, some that just jumped out at me, like, wow. Another one that jumped out at me was from that same chapter about the acorn cookies. I've always been under the impression that acorns, and maybe it's from just specific to the oaks, but that they're poisonous. I didn't think about making acorn flour.Hank Shaw:So, number one, no acorns are poisonous. Zero, period. End of story. It's a myth. You were lied to. Sorry.Stephanie:Yeah. I mean, it helps me because my dog eats them.Hank Shaw:I mean, acorns have been a source of food for human beings forever, you know, all the way. I don't know how long ago, but way more than 10,000 years. Way more. Okay, so what the myth comes from is most acorn varieties, so most especially red oaks, are full of tannins. And tannins are not poisonous. Tannins are not toxic. Tannins will make you constipated if you eat too many of them. And I suppose it would be possible to poison yourself with tannins, but I mean, good luck.Yeah, good luck eating enough of that astringent stuff to be able to get yourself poisoned. But tannins are water soluble. So for millennia, the people who eat acorns, and especially in. In northern California, where, you know, acorn. Acorns were their main starch, the idea of leaching the tannins out in a stream or wherever is as old as time. And so you make the. You make a meal. It's really a meal is probably a better way to put it.I call it flour, but there's no. There's no real gluten in it. In fact, there's no gluten in it, but there is some starch in it that will help the flour stick to itself. So that's true everywhere. In fact, it's a very good acorn year here in Minnesota this year. And I found some bur oaks in a. In a place that I'm going to go back and harvest them to make some more acorn flour this year. And I'll have to leach them here.But this is a very long walk up to this cookie recipe, because in south Arizona and in Sonora, there's an oak called an emery oak. And the emery oak is in the white oak. It's in the white oak clan. And it is sweet in the sense that you can roast those acorns and eat them. And in fact, you can get roasted acorns as a snack on some of the reservations down there or really wherever. I mean, it's a thing like it's. It. It.They could just roast it. Roast the acorns? Yeah. It's just like a chestnut. Very good. That's exactly with the. Because it's the same kind of a texture as well. And so that particular oak is unique in. In North America.The cork oak in Europe is the other one that doesn't have any tannins to it. So you can just sit there and eat them. And that's why they make flour out of them. It's an indigenous thing. You don't really see it too much among the Hispanic Sonorans. You see it a lot more with, like, Yaqui or Pima or Tono O', Odham, those indigenous groups.Stephanie:It's so Cool. I also subscribe to your substack, which I would encourage people to subscribe and. And yes to the Bone, it's called. And you just had a post about herbs and how important herbs are in your cooking and in your yard. And I know that you have kind of a small St. Paul yard because we've talked about it. What are you doing with your herbs now that we're at the end of the season? Are you. Do you have anything that's special that you do with them? Do you dry them? Do you mix them with salt?Hank Shaw:I do all of the above. I am a preservation fanatic. I could talk for hours just about various ways to preserve things for our Minnesota winners. Maybe that's another podcast for sure. But the short version is, yes, all of the things. I mostly will do things like make pesto with basil, because I love pesto. But I do dry some and there are tricks to drying herbs. The trick is low heat for a long time, so the don't use your oven and try to get them dry within 40, 48 hours, but also try to do it at less than 110 degrees, otherwise they turn brown.Stephanie:Do you use it like a dehydrator, then?Hank Shaw:Yes, I use a dehydrator. And most herbs dry really well. In fact, many herbs are better dried because it concentrates their flavor. Basil's iffy. Parsley's kind of terrible. Dried parsley's one of those ones where eat it fresh, make pesto. I suppose you could freeze it. I mostly will.I will gather big scabs of it because I grow a lot and I will freeze it. And even though it's going to suffer in the freezer, it is one of the most vital things I use for making stocks and broths with the game I bring home. So freezing, drying, you can, you know, I just mixed a whole bunch of. Of lovage with salt. So you go 50, 50 the herb and. And coarse salt, like ice cream salt almost. And then you buzz that into a food processor or a blender, and then that creates a much finer kind of almost a wet salt that is an enormous amount of flavor. And if you freeze it, it'll stay bright green the whole winter.And sometimes I like to do that, but the other times I kind of like to. To see it and progress over the. Over the months. And it's kind of a beautiful thing to see that herb salt kind of brown out and army green out as we get to like, late February, because it really is. Is sort of also indicative of how of our Harsh winters and feels a little bit more of the time and place than pulling something out of a freezer.Stephanie:Yeah. So let's talk about that because you're a single man, you are a recipe writer and developer, so you're also cooking and testing recipes. You're preserving all these things. I mean, my freezer right now is kind of a hellscape. I just closed up my summer and I came home with so much food. I have, like, canned and pickled and preserved. And I just literally feel overwhelmed by all of the food in my home right now. And I realize this is a real first world problem.So, you know, my daughter's kind of in her young 20s and sort of poor, so I've loaded her up with stuff. But do you just feel overwhelmed sometimes by all of the abundance of food?Hank Shaw:Absolutely. It's one of the things that's been really remarkable about it, about sort of single life, is how less I need to hunt or fish. So I find myself. I mean, I still. I. Because. So, side note, background backstory. I don't buy meat or fish at all.I occasionally will buy a little bit of bacon because I love bacon. And I'll occasionally buy pork fat to make sausages with game, but that's it. So if I'm eating red meat, it's going to be venison. If I'm eating white meat, it's probably going to be grouse or. Or pheasants. If I'm eating fish, I've caught it. And so that's what I find is that I eat. Hey, I don't eat that much meat anymore.Like, I eat plenty. But I mean, it's not like I. I don't gorge myself on giant steaks anymore. And it's just me. So, you know, a limit of walleyes can last me a month. And before, it was definitely not like that. And so, yes, I can feel the overwhelm. But what's, you know, I have neighbors that I give things to.I have friends that I give things to. Like, I. I had two deer tags last year, and I shot the second deer because I had a whole bunch of friends who didn't get a deer and needed medicine. So it was really cool to be able to give to. You know, I butchered it all and gave them an all vacuum seal. It was like all ready to go. And. And that was really satisfying to be able to help people like that.And then, you know, I like, you know, have a dinner party here and there.Stephanie:Yeah, I want to come to a dinner party. Not to invite myself. But please, I'll. I'll reciprocate in the. I have a cabin in the summer, so I'm sort of like between here and there. But once sets in, I really like to entertain and have people over. I find that it's a really easy way to gather new people too. Like, I like collecting people because I just think people are so amazing and I love putting like, new people at the table that people don't know yet or making those connections.I think I'm actually kind of good at it. So I can't wait to have you over this fall.Hank Shaw:Yeah, likewise. We'll. We'll do a home and home.Stephanie:Yes, I would love that very much. Your book is available, Borderlands on. I found it because obviously I. You sent me a copy. But also it's on Amazon and you self publish. So there's a lot of people that listen to this podcast that are cookbook writers themselves or people that maybe are trying to get published or find publishing. Can you speak to that a little bit and why that's been your route. You've been doing this a long time.Hank Shaw:Yeah, this is my force. Fourth self published book. And self publish is really kind of a misnomer in a way because the books that I put out are of Random House quality. Like, they're for sure. There's no way you're gonna be able to tell this book is apart from a gigantic publishing house, because what I ended up doing is creating a publishing company. So the books are published in big, big runs at Versa Press in Illinois. I'm very happy to say that these books are entirely made in America. And that's kind of important to me because most cookbooks are made in China and not a fan.So the books are printed in Illinois and they are stored and shipped at a, at a, a warehouse in Michigan. So the best ways to get the books are to either buy them from my website or buy them from Amazon. Those are probably your two best avenues for it. The thing about self publishing, if you want to do it at the level that I'm doing it, which is to say, make a book that, you know, even a snooty Random House person will be like, damn, that's a good book. You have to go big and it's not cheap. So I do, I, I don't ever do runs less than 5,000. And a typical run for me is between 10 and 15,000. And because your unit costs go way, way down.Stephanie:Right.Hank Shaw:And we can get in the weeds of it, but I have some Advantages in the sense that my sister has designed books for a living for 30 some odd years and her husband has edited books for 30 some odd years.Stephanie:Oh, so you got like family business going.Hank Shaw:Yeah, and my ex, my ex does most of the photos like this. Borderlands is the first book where the majority of the photos are mine. They're nice, but the. But even she's cheap. She photo edited this book. And so like I have people with very good skills. And so what I would say is if you have a kitchen cabinet where you have people who have those skills. And I have to kind of stress that, for example, copy editing, copy editing or proofreading or indexing a book are entirely different from copy editing or proofreading something in businessIt's just not the same skill. And I found that out. So if you have that ability to put together a dream team, then you can make a really, really beautiful book that will, that will impress people and that you will actually love. The print on demand system is still not good enough for cookbooks. It's fantastic for like a memoir or something without a lot of pictures, but it is not good for, for cookbooks still.Stephanie:All right, I'm just making notes here because people ask me questions about this all the time. All right, well, I appreciate that you've done all this work, and the book is beautiful, and I love talking to you about food. So hopefully we can call you again and just wrap it down.Hank Shaw:Yeah, let's talk about preservation.Stephanie:Yeah, I. Because I've never met anyone that only was eating what they killed.Hank Shaw:Well, you could go up north. I bet you'd find more people who do.Stephanie:But yes, yes. And I just, I find that to be fascinating and also just the idea of preserving food and how you use. Use what you preserve. So yeah, that's a great topic to get into at a later date. The book is Borderlands. I'm talking with Hank Shaw. Recipes and Stories from the Rio Grande to the Pacific. You can find it at Amazon or at his website.I always say this one wrong. Hunt, Gather. CookHank Shaw:So. So the best way to get to my website is just go to huntgathercook.com okay.Stephanie:And you have lots of recipes there too. I want people to just explore thousands. Yeah, it's incredible the mon recipes that you have there. And you know, if you think about protein as being interchangeable in a lot of these instances, it's definitely a really well done website with tons of recipes.Stephanie:Thanks for your time today, Hank. I appreciate it.Hank Shaw:Thanks a lot. Thanks for having me on.Stephanie:We'll talk soon.Hank Shaw:Bye.Stephanie:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

If you enjoy this podcast and look forward to it in your inbox, consider supporting it by becoming a paid yearly subscriber for $60 or you can buy me a cup of coffee for $8Welcome to another episode of "Dishing with Stephanie's Dish." Today, I interview acclaimed food writer, wild foods expert, and self-described hunter-gatherer Hank Shaw. Hank is the author of the brand new cookbook, "Borderlands: Recipes and Stories from the Rio Grande to the Pacific," an exploration of the flavors, cultures, and stories that define the borderlands between the United States and Mexico. He also has a Substack that's wonderful, called Hank Shaw “To The Bone” and a website full of recipes.In this episode, Hank and I dive into everything from his early days as a restaurant cook and investigative journalist to his passion for foraging, preserving, and hunting wild foods. Hank discusses the vibrant mix of culinary traditions that thrive along the border, debunks myths about iconic ingredients (like acorns!), and shares the fascinating histories behind beloved dishes such as chimichangas and parisa.They also touch on practical advice—like the art of drying herbs, the joys and challenges of single-person food preservation, and the ins and outs of self-publishing cookbooks at a high level.Get ready for an episode filled with storytelling, culinary wisdom, and inspiration for your next adventure in the kitchen or the great outdoors. Whether you're a curious home cook, an aspiring cookbook author, or simply a lover of good food, there's something here for everyone. Let's get started!Original Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast, where we talk to fun people in the food space and sometimes they have cookbooks. And today's author is an author. He's an author of great magnitude, Hank Shaw. His new book is Borderlands Recipes and Stories from the Rio Grande to the Pacific. And Hank, you are such a prolific, beautiful writer. This book, I feel like, is just so you. Do you love it?Hank Shaw:It's been a long journey to make this book, and I'm pretty proud of it. And it's. It's been probably the biggest project of my adult life in terms of time, commitment, travel, really unlocking understanding of things that I thought I knew but didn't necessarily know until I got there. And it's just been this. This crazy, fantastic journey and a journey that you can eat.Stephanie:Can you talk a little bit about your history? Like, I think many people know you as the hunter, forager, gatherer, type, and Borderlands obviously has a lot of those elements to it. But can you just walk readers that are listeners that might be new to your journey kind of through how you got here?Hank Shaw:Sure. Many, many years ago, when I was still fairly young, I was a restaurant cook. So I worked first as a dishwasher and then as a line cook and then as a sous chef in a series of restaurants, mostly in Madison, Wisconsin. And I left that job to be a newspaper reporter. And I ended up being a newspaper reporter for 18 years. And I cooked all throughout that and traveled and learned more about food and did fishing and hunting and foraging and such. And then I left the News Business in 2010 to do my website, which is hunter, angler, gardener, cook. And I've been doing that full time since 2010.So, yeah, my entire kind of current incarnation is wild foods. But Borderlands is kind of an outgrowth of that for two reasons. The first is I've been basically written all of the fishing game books you can possibly write already. I've got one for every kind of quarry you can imagine. And then the other thing was, oh, well, you know, a lot of that travel for those other books was on the border on both sides, on the American side and on the Mexican side. And that kind of grew into this. Wow, you know, God, the food is so great and God, this area is just so neglected, I think, by most, you know, the. The food, or radio, for lack of a better term.Yeah, because all of the, like, everybody seems to love to hate Tex Mex without really fully knowing what Tex Mex actually is. And people say that the Southwestern cooking is so very 1987. And. And, you know, the people who know Mexico are like, oh, all the good foods in Oaxaca or Michoacan or Mexico City or Yucatan. And really that's not the case, as over and over and over again, I was discovering these amazing just finds. And a lot of them had to do with wild foods, but not all of them. And so that borderlands became my diary of that journey.Stephanie:And quite a diary it is. What's interesting to me is I didn't actually ever know that you were in the newspaper business.Hank Shaw:And that makes a Pioneer Press graduate.Stephanie:Oh, you work for them. How did I not know this?Hank Shaw:Yeah, I was a St. Paul Pioneer Press investigative reporter from 2002 to 2004. And if you're of a certain age and you remember there was a big story about some Republican operatives getting involved with a telecommunications boondoggle. And yeah, that was probably. That was us. That was our story.Stephanie:Well, and it makes sense because the book is so like. It's the storytelling that's so good. And, you know, cookbooks are cookbooks with beautiful recipes and different people's point of view on recipes. But what I love about your book, too, is it really goes into ingredients a little more in depth. It tells the story of the terroir, of where the recipe's from and why it's the way it is. And it makes sense now to me that you're a journalist because it's so beautifully written.Hank Shaw:I really appreciate that. I mean, I tried in this particular book. There are essays in all of my books, but in this particular one, I really, really wanted people from the rest of the country to get a flavor of what it's like to was really honest to God, like on the border. Everybody has thoughts and opinions about immigration and about the border and about blah, blah, blah. And it's like, well, how much time have you actually spent on the border? Do you actually know what it feels like, what it smells like, what it tastes like? Chances are you probably don't. And I really wanted this book to shine a light on that in ways that go well beyond food.Stephanie:When we talk about the borderlands, can you talk about it without talking about immigration and the close connection between the United States and Mexico? I mean, we share this border. People have this idea that it's like this gated, fenced situation, and really there's tons of the border that's just. You'd only know it was a border if someone told you you were crossing it.Hank Shaw:It's very true. In Fact, one of my favorite moments to that was in south southwest Texas there's a beautiful national park called Big Bend. It's one of the biggest national parks in the country. It's fa. It's famous, it's amazing. But you're going to drive and hike and hike and drive and hike and drive a gigantic park. So one place that you can go to. And it's actually, if you open up a copy of Borderlands and you see this huge vista right at the beginning of the book, there's this huge vista and it's on a cliff. That is exactly it. That is. That is Big Bend National Park. And if you're looking right in the back end of that back center, a little to the left, you'll see a canyon in the background. In that canyon is St. Helena Canyon. And St.Helena Canyon is created by the Rio Grande. So you can go to that park and you can walk across the border literally to Mexico and not have the Rio Grande come up over your ankles. And there's Mexicans on their side, there's Americans on our side, and everybody's crossing back and forth until their families are there and having a fun time, blah, blah, blah. And it's just, it's one of these great moments where it shows you that, yeah, that border is really just sort of a fiction.Stephanie:Yeah. Yes, in many ways. Right. Figuratively. And also, I don't know, we seem to be in a global food economy whether we want to or not. When you look at the individual ingredients that you're using here in Borderlands, obviously there's very different things because of temperature in Mexico than you might have here in the Midwest. But is it really different from like say, Texas to Mexico in.Hank Shaw:Yes, there, there are definitely different. So the food you'll get in Nueva Leon or Coahuila or Tamaulipas, which are the three Mexican states, that border Texas is going to be different from what you would think about as Texas food. However, on the Borderlands, that. That change really is minimal. And I talk about in the book the idea of Fronteraisos, people who are neither fully Mexican nor full. They're. They're border people and they can slide between English and Spanish in mid clause. And it's really the, you know, the, the pocho or Spanglish or whatever you want to call it that you'll hear there is very different from what you'll hear from a bilingual person from, say, Mexico City, where typically those people will speak in full sentences or paragraphs in one language and then maybe switch to another language in the next sentence or paragraph.Hank Shaw:Well, on the border, it's a mishmash. So the structure, the words, the adjectives, like, it's everything. It's like no function. And so it's like. It's like this whole kind of amalgam of what's going on. And that kind of translates into the food where you've got some Texas, you know, some very Texas. Texas. Things that don't cross the border, like yellow cheese doesn't really cross the border.Stephanie:Right.Hank Shaw:The idea of, like, rotel queso. So it's. It's like Velveeta cheese melted with rotel. That's queso. That's the bad queso in North Texas. Like, you'll get that in, like, Amarillo. But the real queso is south of Interstate 10. And that is a white Mexican cheese.That it where you get, you know, roasted fire roasted green chilies folded into it and a little bit of Mexican oregano and salt and a little bit of crema to thin it out. And it's is to the rotel queso what a match is to the sun.Stephanie:Yeah.Hank Shaw:And, you know, I mean, that said, I'm not gonna poop all over the Velveeta one, because that while I don't think it tastes great, what I realized is that particular version of queso, which I personally don't like, is really heavy with cultural significance.Stephanie:Yeah.Hank Shaw:And. And so that's. There's a place for it. It's just not. That's not really as border food as you might think. That's a little bit more North Texas, and that's an example of where things don't cross. But a really great example of where things are damn near the same is Arizona and Sonora. So that there's almost no difference between Arizona Mexican food and Sonora Mexican food because they're one and the same.The burritos are pretty similar. The flour tortillas are similar. The carne asada is pretty similar. And so that. That's a case where the border's really. I mean, yes, it's a border, but I mean, it's like the. It's. There's no food border.Same thing with Southern California and Tijuana and Northern Baja. There's almost no. No functional difference between the two of them. Now, New Mexico and Chihuahua has a difference. And, like, north of Interstate 10 in Texas and the border in Texas are quite different.Stephanie:There's a recipe in here that I didn't even really know existed called Parisa.Hank Shaw:Oh, yeah.Stephanie:And, you know, you we will order steak tartare or make tartare. And I didn't realize that there was a. In many cultures, you sort of see similar foods or similar food groups, and they're just treated differently with herbs or spices. This looks delicious.Hank Shaw:It really is. It's the best way to describe it if you. If you're not familiar, because it's very. It's. It's super regional in Texas. Like, you can't even really get barista in Dallas or in. Or in El Paso. It's not a thing there.It's sort of a south central Texas thing. But the best way I can describe it is really accurately describe it. It is steak tartar meets aguachile. Because most people will say it's steak tartare meat ceviche. And yes, you absolutely can get it like that, but the. The acidity and the citrus will turn the. The raw beef gray, which I think looks gross. Yeah, I mean, it.It tastes fine, but it just kind of looks like, meh. So my recipe and what I do is I. I mix the steak tartare with the. Essentially, pico de gallo is really what it. What it's being mixed with, and a little bit of cheese, and I. I'll mix it and serve it right away so that when you eat it, the meat is still pink.Stephanie:Yeah, it looks really good. And then also in the book, so you're a hunter, obviously, we established that. But in many of these recipes, you have substitutions of different animal proteins that can be used. So whether it's elk or bison or sheep or duck, I think that's cool.Hank Shaw:Yeah, I mean, I think I. I started that process. It's done with icons. So if you look at a recipe for. Oh, there's a stew that's very popular. They're called puchero. And I'm just to that page, so I'll. So.Oh, that's a sour puerto. So always pork, but, like, no. Babies will die if you use something else from that. But that is traditionally a pork dish. Buchero is traditionally beef or venison, but really, you know, you're gonna be fine if you put damn near anything in it. It's a big, giant stew, a lot of vegetables, and it's fantastic. And to. To really make the book more versatile, because I.The two things that I always do in my books. Number one is I'm going to give you the recipe as faithfully as I can to what it actually is, wherever it's from, and then I'm going to give you all these substitutions so that if you live in, you know, Bismarck or Crookston or, you know, rural Iowa, you're going to be able to make it. And that's important to me because it's more important to me that you make some version of it than to be exactly proper and specific. I hate cookbooks where it's like, especially with cheese, where you'll see someone be like, it must be the, you know, Cowgirl Creamery point raised blue from 2012. Otherwise this recipe won't work. I'm like, come on guys, this is a stupid recipe. Like it's blue cheese. It'll be fine.Stephanie:I was surprised that you have a chimichanga in the book. Can we talk about chimichangas? Because people that grew up in the Midwest, Chichis was like the first Mexican restaurant besides El Burrito Mercado. And El Burrito Mercado was authentic and chichi's was like the Americanized what they thought Mexican food was. Which also I will say I have taste memories of chi cheese. I say this not dogging on them and they're actually coming back. And the chimichanga is something that like, if I actually go to the new restaurant, which I'm sure I will, I will order a chimichanga. It's like a taste memory for me. What is the origination of chimichanga?Hank Shaw:It's shrouded in mystery. So there's a couple different theories. And then I'll tell you what I think the general story is that a woman was making burritos in Arizona and either dropped, which I don't believe because that would create a splash that would, you know, send 350 degree oil everywhere, or placed a burrito in the deep fryer. And the, the legend, which I don't believe this is true at all, is she drops the burrito in the deep fryer and you know, says something like, you know, ah, chingo to madre or whatever, like just like swears something bad and. But then sort of does what you would do in a kind of a mom situation. And if you instead of saying the F word, you would say oh, fudge. And so she goes, oh Jimmy changa. And which is sort of vaguely reminiscent of some Mexican swear words.And so that thus the, the dish was born. But I think that's not true because there is a fantastic resource, actually. I mean, I found it in some of my older Mexican cookbooks that I own. But there's a fantastic research that the University of Texas at San Antonio of Mexican cookbooks. And some of these Mexican cookbooks are handwritten from the 1800s, and so they're all digitized and you can. You can study them. And so there's a thing in Sonora. Remember I just got done saying that, like, there's almost no difference between Sonora and Arizona.There's a thing from Sonora many, many, many, many years ago, you know, early early 1900s, for a chivy changa. C H I V I C H A N G A ch and it's the same thing. So I'm convinced that this is just a thing, because if you have a burrito and you fry things, there's zero. There's zero chance that at some point you be like, I want to. I wonder if frying the burrito will make it good? You know, like, the answer, yes, yes, all the time.Stephanie:And.Hank Shaw:And so, you know, I, like you, came into the chimichanga world just thinking with a definite eyebrow raised, like, what is this? And when it's done right, and if you see the picture in my book, it is dressed with a whole bunch of things on the outside of the burrito. So it's crema, it's a pico de gallo. It's shredded lettuce or cabbage, limes. The thing about a properly served chimichanga is that you have to eat it as a whole because the chimichanga itself is quite heavy. You know, it's a. It's a fried burrito with, like, rice and beans and meat inside it. Like, it's a gut bomb. But when you eat it with all these light things around it that are bright and fresh and acidic, it completely changes the eating experience. And I was sold.Stephanie:I can imagine. The one you have in the book looks really good. I'm going to. I keep asking about specific recipes, but there were, like, some that just jumped out at me, like, wow. Another one that jumped out at me was from that same chapter about the acorn cookies. I've always been under the impression that acorns, and maybe it's from just specific to the oaks, but that they're poisonous. I didn't think about making acorn flour.Hank Shaw:So, number one, no acorns are poisonous. Zero, period. End of story. It's a myth. You were lied to. Sorry.Stephanie:Yeah. I mean, it helps me because my dog eats them.Hank Shaw:I mean, acorns have been a source of food for human beings forever, you know, all the way. I don't know how long ago, but way more than 10,000 years. Way more. Okay, so what the myth comes from is most acorn varieties, so most especially red oaks, are full of tannins. And tannins are not poisonous. Tannins are not toxic. Tannins will make you constipated if you eat too many of them. And I suppose it would be possible to poison yourself with tannins, but I mean, good luck.Yeah, good luck eating enough of that astringent stuff to be able to get yourself poisoned. But tannins are water soluble. So for millennia, the people who eat acorns, and especially in. In northern California, where, you know, acorn. Acorns were their main starch, the idea of leaching the tannins out in a stream or wherever is as old as time. And so you make the. You make a meal. It's really a meal is probably a better way to put it.I call it flour, but there's no. There's no real gluten in it. In fact, there's no gluten in it, but there is some starch in it that will help the flour stick to itself. So that's true everywhere. In fact, it's a very good acorn year here in Minnesota this year. And I found some bur oaks in a. In a place that I'm going to go back and harvest them to make some more acorn flour this year. And I'll have to leach them here.But this is a very long walk up to this cookie recipe, because in south Arizona and in Sonora, there's an oak called an emery oak. And the emery oak is in the white oak. It's in the white oak clan. And it is sweet in the sense that you can roast those acorns and eat them. And in fact, you can get roasted acorns as a snack on some of the reservations down there or really wherever. I mean, it's a thing like it's. It. It.They could just roast it. Roast the acorns? Yeah. It's just like a chestnut. Very good. That's exactly with the. Because it's the same kind of a texture as well. And so that particular oak is unique in. In North America.The cork oak in Europe is the other one that doesn't have any tannins to it. So you can just sit there and eat them. And that's why they make flour out of them. It's an indigenous thing. You don't really see it too much among the Hispanic Sonorans. You see it a lot more with, like, Yaqui or Pima or Tono O', Odham, those indigenous groups.Stephanie:It's so Cool. I also subscribe to your substack, which I would encourage people to subscribe and. And yes to the Bone, it's called. And you just had a post about herbs and how important herbs are in your cooking and in your yard. And I know that you have kind of a small St. Paul yard because we've talked about it. What are you doing with your herbs now that we're at the end of the season? Are you. Do you have anything that's special that you do with them? Do you dry them? Do you mix them with salt?Hank Shaw:I do all of the above. I am a preservation fanatic. I could talk for hours just about various ways to preserve things for our Minnesota winners. Maybe that's another podcast for sure. But the short version is, yes, all of the things. I mostly will do things like make pesto with basil, because I love pesto. But I do dry some and there are tricks to drying herbs. The trick is low heat for a long time, so the don't use your oven and try to get them dry within 40, 48 hours, but also try to do it at less than 110 degrees, otherwise they turn brown.Stephanie:Do you use it like a dehydrator, then?Hank Shaw:Yes, I use a dehydrator. And most herbs dry really well. In fact, many herbs are better dried because it concentrates their flavor. Basil's iffy. Parsley's kind of terrible. Dried parsley's one of those ones where eat it fresh, make pesto. I suppose you could freeze it. I mostly will.I will gather big scabs of it because I grow a lot and I will freeze it. And even though it's going to suffer in the freezer, it is one of the most vital things I use for making stocks and broths with the game I bring home. So freezing, drying, you can, you know, I just mixed a whole bunch of. Of lovage with salt. So you go 50, 50 the herb and. And coarse salt, like ice cream salt almost. And then you buzz that into a food processor or a blender, and then that creates a much finer kind of almost a wet salt that is an enormous amount of flavor. And if you freeze it, it'll stay bright green the whole winter.And sometimes I like to do that, but the other times I kind of like to. To see it and progress over the. Over the months. And it's kind of a beautiful thing to see that herb salt kind of brown out and army green out as we get to like, late February, because it really is. Is sort of also indicative of how of our Harsh winters and feels a little bit more of the time and place than pulling something out of a freezer.Stephanie:Yeah. So let's talk about that because you're a single man, you are a recipe writer and developer, so you're also cooking and testing recipes. You're preserving all these things. I mean, my freezer right now is kind of a hellscape. I just closed up my summer and I came home with so much food. I have, like, canned and pickled and preserved. And I just literally feel overwhelmed by all of the food in my home right now. And I realize this is a real first world problem.So, you know, my daughter's kind of in her young 20s and sort of poor, so I've loaded her up with stuff. But do you just feel overwhelmed sometimes by all of the abundance of food?Hank Shaw:Absolutely. It's one of the things that's been really remarkable about it, about sort of single life, is how less I need to hunt or fish. So I find myself. I mean, I still. I. Because. So, side note, background backstory. I don't buy meat or fish at all.I occasionally will buy a little bit of bacon because I love bacon. And I'll occasionally buy pork fat to make sausages with game, but that's it. So if I'm eating red meat, it's going to be venison. If I'm eating white meat, it's probably going to be grouse or. Or pheasants. If I'm eating fish, I've caught it. And so that's what I find is that I eat. Hey, I don't eat that much meat anymore.Like, I eat plenty. But I mean, it's not like I. I don't gorge myself on giant steaks anymore. And it's just me. So, you know, a limit of walleyes can last me a month. And before, it was definitely not like that. And so, yes, I can feel the overwhelm. But what's, you know, I have neighbors that I give things to.I have friends that I give things to. Like, I. I had two deer tags last year, and I shot the second deer because I had a whole bunch of friends who didn't get a deer and needed medicine. So it was really cool to be able to give to. You know, I butchered it all and gave them an all vacuum seal. It was like all ready to go. And. And that was really satisfying to be able to help people like that.And then, you know, I like, you know, have a dinner party here and there.Stephanie:Yeah, I want to come to a dinner party. Not to invite myself. But please, I'll. I'll reciprocate in the. I have a cabin in the summer, so I'm sort of like between here and there. But once sets in, I really like to entertain and have people over. I find that it's a really easy way to gather new people too. Like, I like collecting people because I just think people are so amazing and I love putting like, new people at the table that people don't know yet or making those connections.I think I'm actually kind of good at it. So I can't wait to have you over this fall.Hank Shaw:Yeah, likewise. We'll. We'll do a home and home.Stephanie:Yes, I would love that very much. Your book is available, Borderlands on. I found it because obviously I. You sent me a copy. But also it's on Amazon and you self publish. So there's a lot of people that listen to this podcast that are cookbook writers themselves or people that maybe are trying to get published or find publishing. Can you speak to that a little bit and why that's been your route. You've been doing this a long time.Hank Shaw:Yeah, this is my force. Fourth self published book. And self publish is really kind of a misnomer in a way because the books that I put out are of Random House quality. Like, they're for sure. There's no way you're gonna be able to tell this book is apart from a gigantic publishing house, because what I ended up doing is creating a publishing company. So the books are published in big, big runs at Versa Press in Illinois. I'm very happy to say that these books are entirely made in America. And that's kind of important to me because most cookbooks are made in China and not a fan.So the books are printed in Illinois and they are stored and shipped at a, at a, a warehouse in Michigan. So the best ways to get the books are to either buy them from my website or buy them from Amazon. Those are probably your two best avenues for it. The thing about self publishing, if you want to do it at the level that I'm doing it, which is to say, make a book that, you know, even a snooty Random House person will be like, damn, that's a good book. You have to go big and it's not cheap. So I do, I, I don't ever do runs less than 5,000. And a typical run for me is between 10 and 15,000. And because your unit costs go way, way down.Stephanie:Right.Hank Shaw:And we can get in the weeds of it, but I have some Advantages in the sense that my sister has designed books for a living for 30 some odd years and her husband has edited books for 30 some odd years.Stephanie:Oh, so you got like family business going.Hank Shaw:Yeah, and my ex, my ex does most of the photos like this. Borderlands is the first book where the majority of the photos are mine. They're nice, but the. But even she's cheap. She photo edited this book. And so like I have people with very good skills. And so what I would say is if you have a kitchen cabinet where you have people who have those skills. And I have to kind of stress that, for example, copy editing, copy editing or proofreading or indexing a book are entirely different from copy editing or proofreading something in businessIt's just not the same skill. And I found that out. So if you have that ability to put together a dream team, then you can make a really, really beautiful book that will, that will impress people and that you will actually love. The print on demand system is still not good enough for cookbooks. It's fantastic for like a memoir or something without a lot of pictures, but it is not good for, for cookbooks still.Stephanie:All right, I'm just making notes here because people ask me questions about this all the time. All right, well, I appreciate that you've done all this work, and the book is beautiful, and I love talking to you about food. So hopefully we can call you again and just wrap it down.Hank Shaw:Yeah, let's talk about preservation.Stephanie:Yeah, I. Because I've never met anyone that only was eating what they killed.Hank Shaw:Well, you could go up north. I bet you'd find more people who do.Stephanie:But yes, yes. And I just, I find that to be fascinating and also just the idea of preserving food and how you use. Use what you preserve. So yeah, that's a great topic to get into at a later date. The book is Borderlands. I'm talking with Hank Shaw. Recipes and Stories from the Rio Grande to the Pacific. You can find it at Amazon or at his website.I always say this one wrong. Hunt, Gather. CookHank Shaw:So. So the best way to get to my website is just go to huntgathercook.com okay.Stephanie:And you have lots of recipes there too. I want people to just explore thousands. Yeah, it's incredible the mon recipes that you have there. And you know, if you think about protein as being interchangeable in a lot of these instances, it's definitely a really well done website with tons of recipes.Stephanie:Thanks for your time today, Hank. I appreciate it.Hank Shaw:Thanks a lot. Thanks for having me on.Stephanie:We'll talk soon.Hank Shaw:Bye.Stephanie:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Hour 3 with Donny Football: Nick Kostos thinks either the Dodgers or Phillies will go on and win the World Series. Nick thinks the Browns defense is better than the Steelers. The Ravens are still the favorites to win the AFC North. Austin believes the 2015 Pirates would have won the World Series if there was a three-game Wild Card like today. Oregon quarterback Dante Moore is the favorite to win the Heisman. Sportsline gives the Steelers an 85% chance to make the playoffs.

Nick thinks either the Dodgers or Phillies will go on and win the World Series. Nick thinks the Browns defense is better than the Steelers. Nick thinks if all these injured Ravens don't play, they are the worst team in the NFL. The Ravens are still the favorites to win the AFC North. Even if the Ravens go 1-5, Nick still thinks they will make the playoffs.

AI search is changing the way customers find local businesses. Whether it's Google's AI Overviews, ChatGPT, or Bard, people are asking “best near me” questions and the AI is picking winners and losers.In this episode, we break down five practical steps local business owners can take right now to make sure they're the ones showing up in AI-driven answers. From optimizing your business profile to creating AI-friendly content, you'll learn how to seed these systems with the right signals so they recommend you, not your competitor.If you want to stay visible, build trust, and capture leads in the age of AI search, this episode gives you the playbook.About Adam Duran, Local SEO Expert⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Local SEO in 10⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ is helmed by Local SEO expert Adam Duran, director of Magnified Media. With offices in San Francisco, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Los Angeles⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ & Walnut Creek, California, Magnified Media is a ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠digital marketing agency⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ focused on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠local SEO for businesses⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠marketing strategy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠national SEO⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠website design⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠and qualified customer lead generation for companies of all sizes.Magnified Media helps companies take control of their marketing by:• getting their website seen at the top of Google rankings,• getting them more online reviews, and• creating media content that immediately engages with their audience.Adam enjoys volunteering with several community-based non-profits, hiking and BJJ in his spare time.About Jamie Duran, host of Local SEO in 10Local business owner Jamie Duran is the owner of ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Solar Harmonics⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Northern California⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠'s top-rated solar company, which invites its customers to “Own Their Energy” by purchasing a solar panel system for their home, business, or farm.  You can check out the website for the⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ top solar energy equipment installer⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, Solar Harmonics, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Jamie also is the creator and panel expert of ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Straight-Talk Solar Cast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, the world's first podcast focused on answering the questions faced by anyone considering going solar.Thanks for joining us this week! Want to subscribe to Local SEO in 10? ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Connect with us on iTunes and leave us a review.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Have a question about Local SEO? Chances are we've covered it! Go to our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠podcast website and check out our search feature⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Real Salt Lake gets back in the win column with a 3-1 win over Austin FC. Chances to still make the play in game are there, but the race is extremely close. Josh Clark, Alex Napoles, and Carson Lantz break down all this and more in the latest edition of the RSL Show.  Follow the RSL Show on KSL Sports on all social media platforms, @rslshow

Are your mornings secretly sabotaging your fertility before the day even begins?Many women trying to conceive unknowingly set their hormones into chaos by following "healthy" morning routines. This episode reveals how your daily breakfast choices may be standing between you and a positive pregnancy test.In this episode, you'll discover:-Why breakfast is the most critical meal for balancing hormones and egg health.-The nutrients your ovaries need in the morning to support conception.-How a fertility-focused breakfast can stabilize blood sugar, lower cortisol, and create the ideal environment for pregnancy.Press play now to learn the easiest morning shift you can make to nourish your hormones, protect your fertility, and boost your chances of conceiving.

What are the chances Carter Jensen wins ROTY in 26? full 462 Thu, 02 Oct 2025 15:43:20 +0000 XawijAD3erv6quCbM9nuNZVnWePQV8sO mlb,kansas city royals,society & culture Cody & Gold mlb,kansas city royals,society & culture What are the chances Carter Jensen wins ROTY in 26? Hosts Cody Tapp & Alex Gold team up for 610 Sports Radio's newest mid-day show "Cody & Gold."  Two born & raised Kansas Citians, Cody & Gold have been through all the highs and lows as a KC sports fan and they know the passion Kansas City has for their sports teams."Cody & Gold" will be a show focused on smart, sports conversation with the best voices from KC and around the country. It will also feature our listeners with your calls, texts & tweets as we want you to be a part of the show, not just a listener.  Cody & Gold, weekdays 10a-2p on 610 Sports Radio.  2024 © 2021 Audacy, Inc. Society & Culture False https://player.amperwavepodcasting.com?fe

Dave Rubin of “The Rubin Report” talks about how Donald Trump trolled Democrat leaders Chuck Schumer and Hakeem Jeffries during their failed negotiations to avoid a federal government shutdown; Alexandria Ocasio-Cortez having an on-air temper tantrum about the government shutdown and Donald Trump; both Republican Tim Pawlenty and Democrat Ana Kasparian explaining to a frustrated Abby Phillip the real reason that the Democratic Party will fold incredibly fast when the government shutdown backfires on them; Chuck Schumer falls into Donald Trump's trap as he freaks out over Trump's posting of an AI meme of him on Truth Social; Donald Trump's hilarious response to Hakeem Jeffries unhinged rant about his AI meme; “The View's” Sunny Hostin and Joy Behar bizarre attack on Pete Hegseth's desire to apply military fitness standards to military generals; Chicago Mayor Brandon Johnson attacking law enforcement and prisons for not stopping Chicago's crime wave; Jordan Peterson on the dangers of weak people; Robert F. Kennedy Jr. announcing a significant achievement in lowering the price of prescription drugs; and much more. WATCH the MEMBER-EXCLUSIVE segment of the show here: https://rubinreport.locals.com/ Check out the NEW RUBIN REPORT MERCH here: https://daverubin.store/ ---------- Today's Sponsors: Policygenius - Head to https://policygenius.com/RUBIN to get your free life insurance quotes and see how much you could save. Perplexity AI - Use the Comet web browser, the new AI-web browser from Perplexity, that will completely change the way you are able to interact with your browser. Download Perplexity's new AI-web browser, Comet, by heading to: https://pplx.ai/RUBIN Plus, right now when you download Comet - you get a month of Rumble Premium for free! Rumble Premium - Corporate America is fighting to remove speech, Rumble is fighting to keep it. If you really believe in this fight Rumble is offering $10 off with the promo code RUBIN when you purchase an annual subscription. Go to: https://Rumble.com/premium/RUBIN and use promo code RUBIN

Anthony Lima and Andy Baskin discuss the Cleveland Guardians' chances in Game 2 of the Wild Card series, and what may need to change for the team to have a chance against the Detroit Tigers.

Rick Stroud and Steve Versnick answer your mailbag questions about Baker Mayfield, the Bucs inside linebackers, injuries, Rays needs for next season, the catching position and USF's College Football Playoff chances. Hosted on Acast. See acast.com/privacy for more information.

Do swirl marks keep showing up on your car even after careful washing? Chances are, you're making one of these 5 common car washing mistakes. In this video, I'll break down exactly what causes swirls and how you can avoid them using modern wash methods, the right tools, and smarter protection. By the end, you'll know how to wash your car safer, faster, and without creating those annoying micro-scratches. In this video, you'll learn: Why skipping the pre-soak is the number one swirl culprit The wash tools you should never use (and what to replace them with) How to make your soap work for you with real lubrication The truth about bad drying techniques and hidden dirt Why skipping protection sets you up for future swirls Bonus: How deionized water helps stop water spots before they start Products Used in This Video The Super Soaper (Pre-Soak & Wash Soap): Jimbo's:  https://jimbosdetailing.com/products/the-super-soaper Amazon: https://amzn.to/4eqLf3f Orange Wash Microfiber Towel: Jimbo's:  https://jimbosdetailing.com/products/orange-wash-microfiber Massive Drying Towel: Jimbo's: https://jimbosdetailing.com/products/massive-drying-towel Tough As Shell Ceramic Spray: Jimbo's: https://jimbosdetailing.com/products/hard-as-shell-ceramic-spray Amazon: https://www.amazon.com/dp/B0D1SYXWTK

The average American spends nearly $200 a month on streaming and internet. Chances are, you're paying for shows you don't even watch. Here's how to audit your subscriptions, cut the fat, and still catch every show you love. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today, Dr. Jeremie Piña discusses whether volunteering abroad increases your medical school admission chances.    Like the podcast? Schedule a Free Initial Consultation with our team: https://bemo.ac/podbr-BeMoFreeConsult   Don't forget to subscribe to our channel and follow us on Facebook, Instagram, and Twitter for more great tips and other useful information!   YouTube: https://www.youtube.com/c/BeMoAcademicConsultingInc Facebook: https://www.facebook.com/bemoacademicconsulting Instagram: https://www.instagram.com/bemo_academic_consulting/ Twitter: https://twitter.com/BeMo_AC TikTok: https://www.tiktok.com/@bemoacademicconsulting

Max Verstappen (Red Bull) bateu as McLaren nas duas últimas provas — em Monza e em Baku. A Fórmula 1 chega agora a Singapura, onde o holandês vai tentar pela terceira vez.Apresentação: Cassio Politi e Lito Cavalcanti.Veja as melhores análises da Fórmula 1 no site The Race Brasil: https://www.youtube.com/@wearetherace_br.Inscreva-se no canal do Lito Cavalcanti no YouTube e participe toda terça-feira, às 20h (horário de Brasília), da live: https://www.youtube.com/LitoCavalcanti. Participe do Bolão do Lito:https://sites.google.com/view/litocavalcanti/

Joe starts the podcast talking about the Yankees chances in the postseason, the key players for a long playoff run, and who he has the most/least confidence in entering the Wild Card Round (1:00). Then, he switches to the Mets, how improbable the collapse they had is, how big the offseason will be, and why they are in the same spot the Yankees were in a year ago (23:31). Finally, he gives his postseason predictions for this year (37:04), & SO much more!

Chances of a government shutdown tonight are high. Now the blame game is fully underway as national parks prepare to close and federal employees brace for furloughs that could turn into layoffs. And Honolulu police are searching for a Waikiki bank robber who allegedly released pepper spray, causing 18 people to get sick yesterday. See omnystudio.com/listener for privacy information.

Valenti and Rico take your calls on your expectations for the Tigers in the postseason.

When you think of a saint, who do you picture? Chances are it's not a tracksuit-wearing, video game playing teen, but that's exactly who the Catholic Church canonised recently. So, why was Carlo Acutis special? What miracles did he perform? And could his sainthood help drive younger people back to religion? 

More and more job seekers are using AI to write their CVs and cover letters. Tribe Recruitment's Sarah White spoke to Corin Dann.

The next entry in The Chuck Granata Pet Sounds Interview Series is Chuck's chat with Don Randi, Brian Wilson's beloved Wrecking Crew pianist, not to mention Nancy Sinatra's trusted ivory-tickling accomplice. Chances are if you've fallen in love with the piano work in a song from the 1960s or 1970s, it's Don: “Good Vibrations,” “ABC,” “He's A Rebel,” “It's My Party,” “A Little Less Conversation,” “You've Lost That Lovin' Feelin',” “Somethin' Stupid,” “I Got You Babe,” “Different Drum”…the list goes on and on. Don is truly a national treasure.   There'll be a short sneak peak running publicly for free, but the entirety of this podcast will only be accessible on the Major Tier of Discograffiti's Patreon. Don't miss it, or you'll only be getting part of the story. Get it as a one-off, or better yet just subscribe…and then we'll all have world peace.   Full Episode: Patreon.com/Discograffiti (available on the Major Tier & up)   Free Sneak Peek: linktr.ee/discograffiti   Subscribe to Discograffiti's Patreon and receive a ceaseless barrage (4 shows a week!) of must-hear binge-listening. It's completely free to be a basic member, $1 to get your backstage pass, $5/month for the weekly Sunday show by & for our community, $10 for weekly early release, ad-free, super-extended Director's Cuts of the main show plus access to half our Patreon episode archive, & $20 for Discograffiti's weekly bonus episodes and access to our entire Patreon episode archive. There are now over 400 Patreon episodes.

On this episode of the Chuck ToddCast, Chuck looks at new polling showing just how unsettled Americans feel heading into yet another potential government shutdown. With 93% of the country agreeing that political violence is a problem and a majority believing we're in a full-blown political crisis, partisanship has hardened to the point where disagreement itself is seen as betrayal. Chuck traces how government shutdowns—once unheard of before 1980—became a recurring political weapon, thanks to Justice Department rulings, congressional maneuvering, and laws that reduced the political pain by exempting things like military pay and Social Security. The result: contractors left stranded, bipartisanship all but eliminated, and a system designed to fail.Then, veteran journalist for The Economist, James Bennet joins Chuck to break down Donald Trump's scathing U.N. speech and what it reveals about his worldview: not isolationist, but relentlessly self-centered, with his personal interest framed as national interest. Bennet warns that Trump's grip on power is existential for him and his administration, and if institutions like the Supreme Court allow unchecked presidential firings, the rule of law itself could unravel. From the Cold War's stabilizing influence to the fractures of today's four-party system crammed into two, Bennet and Chuck explore whether America can navigate its political turmoil without mass violence, and how drone warfare, refugee flows, and the collapse of the international rules-based order are reshaping global politics.The conversation also turns inward, examining how journalism has struggled to adapt in the Trump era. Bennet reflects on writing for international audiences, the dangers of catering to niche media bubbles, and why legacy outlets must rediscover local reporting. He argues that deplatforming Trump was a massive mistake that accelerated the collapse of resistance, while public pressure against platforming controversial voices continues to erode open debate. From Biden's misunderstood mandate to the Senate's paralysis and the rise of cult-of-personality politics, this episode considers what reforms will be necessary both in government and in journalism.Finally, Chuck takes a trip in the ToddCast Time Machine to 1974, when congress gave the Freedom of Information Act teeth, plus answers listeners' questions in the “Ask Chuck” segment.Got injured in an accident? You could be one click away from a claim worth millions. Just visit https://www.forthepeople.com/TODDCAST to start your claim now with Morgan & Morgan without leaving your couch. Remember, it's free unless you win!Timeline:(Timestamps may vary based on advertisements)00:00 Introduction 06:00 New polling out leading into potential government shutdown07:00 93% of the country believe political violence is a problem08:00 Majority of the country believes we're in a “political crisis”09:00 Democrats less likely to talk politics across the aisle10:30 Partisans believe you're on “the other side'' if you don't agree with them12:45 People need to feel secure in having political debate14:00 Independent voters are disenfranchised relative to D & R voters16:15 Before 1980 America never had a government shutdown17:30 Two Justice Department opinions created the legal basis for shutdowns20:00 Government shutdown threats are now an annual occurrence21:15 Two laws passed to make political cost of a shutdown less painful22:45 Exemptions for military pay and social security make shutdowns easier23:45 Proposals for automatic government funding haven't passed26:15 Government contractors can't work under shutdowns or CR's27:30 Politicians deliberately created the conditions that lead to shutdowns28:45 Congressional leadership wanted to create artificial leverage30:00 The incentive structures for bipartisan compromise are gone32:30 Congress had the power to deal with shutdowns and didn't35:00 James Bennet joins the Chuck ToddCast 36:30 Trump scolds other nations in scathing U.N. speech 37:30 Trump behaved like Hugo Chavez in U.N. speech 38:45 Trump is not an isolationist, but it's all centered around him 39:30 Trump sees his interest as the national interest 41:15 How alarmed should we be? 42:15 Things have gotten pretty dark in the past two weeks 43:00 Staying in power is existential for Trump & his administration 44:30 If you lose the rule of law, you lose the country 45:15 If SCOTUS allows fed firing, there's no going back 46:00 John Roberts desperate to avoid constitutional showdown 47:30 Government will require major reform after Trump 50:00 The cold war was a stabilizing force in American politics 52:00 America is a four party system crammed into two parties 54:00 Public sentiment has been pessimistic the entire 21st century 55:45 Can we get through this without mass violence? 57:30 It's hard to imagine a productive modern constitutional convention 59:00 The last "protectionist race" led to a world war 1:00:15 We're no longer living in the international rules based order 1:01:30 Drones are massively changing the dynamics of warfare 1:03:00 Refugee flows are causing political instability worldwide 1:03:30 Trump has no interest in leading internationally 1:05:00 Trump is constantly campaigning and only for his base 1:07:00 Did we export our politics to Israel, or the other way around? 1:08:45 Only Obama had a majority of the vote in the 21st century 1:09:45 Governors are the only politicians that campaign beyond their base 1:12:00 Biden misunderstood his 2020 mandate and overreached 1:13:30 Who is the Economist reader? 1:15:30 Writing about American politics for an international audience 1:17:30 If you had more resources, what would you focus on covering? 1:18:30 Legacy media needs to give more attention beyond D.C. and NYC 1:20:00 Need to find a new model in order to bring back local journalism 1:22:45 There's too many journalists in D.C. and not enough in America 1:24:30 Journalism now caters to niche audiences 1:26:15 Deplatforming Trump was a massive mistake 1:27:00 Once ABC caved in lawsuit, resistance to Trump collapsed 1:29:00 Public pressures journalists to not platform people they disagree with 1:30:00 Michael Bennet was consensus candidate to replace Schumer 1:31:45 Nothing gets done in the senate, many senators leaving 1:35:15 In the TV era, successful presidents have had cults of personality 1:36:15 Newsom having success emulating Trump's style1:39:00 The ToddCast Time Machine 1:39:30 October 5th, 1974 Congress put teeth in the Freedom of Information Act 1:41:00 Cheney and Rumsfeld argued transparency would hurt national security 1:41:30 Lawmakers overruled the presidential veto 1:43:30 Florida has some of the strongest government transparency laws 1:44:15 Multiple states created their own transparency laws after FOIA 1:45:30 Pentagon demanded restrictions on journalists, no outlets agree 1:47:30 We can't have a democracy without transparency 1:50:15 When your party is out of power you're more likely to believe nonsense 1:51:30 Ask Chuck 1:51:45 Parallels between LDS church in UT & OK nearly becoming a black state? 1:54:30 Chances the Republican gerrymanders backfire? 1:59:15 How can Americans abroad stay civically engaged and bring about change? 2:04:15 Where do you get your optimism from in this political climate? Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this episode of the Chuck ToddCast, Chuck looks at new polling showing just how unsettled Americans feel heading into yet another potential government shutdown. With 93% of the country agreeing that political violence is a problem and a majority believing we're in a full-blown political crisis, partisanship has hardened to the point where disagreement itself is seen as betrayal. Chuck traces how government shutdowns—once unheard of before 1980—became a recurring political weapon, thanks to Justice Department rulings, congressional maneuvering, and laws that reduced the political pain by exempting things like military pay and Social Security. The result: contractors left stranded, bipartisanship all but eliminated, and a system designed to fail.Finally, Chuck takes a trip in the ToddCast Time Machine to 1974, when congress gave the Freedom of Information Act teeth, plus answers listeners' questions in the “Ask Chuck” segment.Got injured in an accident? You could be one click away from a claim worth millions. Just visit https://www.forthepeople.com/TODDCAST to start your claim now with Morgan & Morgan without leaving your couch. Remember, it's free unless you win!Timeline:(Timestamps may vary based on advertisements)00:00 Introduction01:00 New polling out leading into potential government shutdown 02:00 93% of the country believe political violence is a problem 03:00 Majority of the country believes we're in a "political crisis" 04:00 Democrats less likely to talk politics across the aisle 05:30 Partisans believe you're on "the other side'' if you don't agree with them 07:45 People need to feel secure in having political debate 09:00 Independent voters are disenfranchised relative to D & R voters 11:15 Before 1980 America never had a government shutdown 12:30 Two Justice Department opinions created the legal basis for shutdowns 15:00 Government shutdown threats are now an annual occurrence 16:15 Two laws passed to make political cost of a shutdown less painful 17:45 Exemptions for military pay and social security make shutdowns easier 18:45 Proposals for automatic government funding haven't passed 21:15 Government contractors can't work under shutdowns or CR's 22:30 Politicians deliberately created the conditions that lead to shutdowns 23:45 Congressional leadership wanted to create artificial leverage 25:00 The incentive structures for bipartisan compromise are gone 27:30 Congress had the power to deal with shutdowns and didn't30:30 The ToddCast Time Machine 31:00 October 5th, 1974 Congress put teeth in the Freedom of Information Act 32:30 Cheney and Rumsfeld argued transparency would hurt national security 33:00 Lawmakers overruled the presidential veto 35:00 Florida has some of the strongest government transparency laws 35:45 Multiple states created their own transparency laws after FOIA 37:00 Pentagon demanded restrictions on journalists, no outlets agree 39:00 We can't have a democracy without transparency 41:45 When your party is out of power you're more likely to believe nonsense 43:00 Ask Chuck 43:15 Parallels between LDS church in UT & OK nearly becoming a black state? 46:00 Chances the Republican gerrymanders backfire? 50:45 How can Americans abroad stay civically engaged and bring about change? 55:45 Where do you get your optimism from in this political climate? Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This week's cycles invite you to find your voice in the tension between self and other, and to alchemize old wounds of belonging into courageous self-expression under the light of the Full Moon.Wednesday, October 1 – Mercury in Libra squares Jupiter in CancerThe Storyteller (Mercury) in Libra, sign of balance and relational harmony, encounters tension with the Teacher (Jupiter) in Cancer, the sign of belonging, lineage, and emotional roots. This square can amplify conversations about fairness, truth, and belonging—sometimes exaggerating perspectives or inflating the desire to be “right.” There's an invitation to expand your vision while also listening carefully to others' truths, especially when your own need for belonging gets stirred. Miscommunication may highlight old emotional patterns that are ready to grow into greater wisdom. Reflection Question: Where are my words or thoughts asking for expansion beyond old family or belonging stories, and how can I hold space for multiple truths without losing my own voice?Friday, October 3 – Mercury in Libra opposes Chiron in AriesHere the Storyteller (Mercury) in Libra directly faces the Wounded Healer (Chiron) in Aries. This can spotlight core wounds around self-expression—feeling unheard, unseen, or dismissed—and how these wounds play out in relationships. Conversations may carry a sharp edge, not because they are wrong, but because they touch a tender place of vulnerability. The medicine is in noticing how old wounds of self-assertion or self-worth shape current dialogues, and how to bring compassion and balance into the exchange. Healing can come by learning to speak your truth gently, without abandoning yourself.Reflection Question: What tender wound in me is asking for compassionate communication, and how can I honor both my voice and the voices of others in this dialogue?Looking Ahead to Next Week– Full Moon at 14° Aries (Oct 6)The week builds toward a powerful Full Moon in Aries on Monday, Oct 6. This lunation illuminates the central polarity of the week: Libra's call for harmony and connection versus Aries' call for courage and authentic selfhood. The Moon in Aries shines on your need for bold self-expression, while the Libra Sun reminds you of the beauty of reciprocity and balance in relationship. Expect heightened emotions and the potential for breakthroughs—especially where old wounds around speaking up, being heard, or claiming your space in relationships are ready to shift.This upcoming Full Moon acts as the alchemical climax of the week: all the Mercury conversations with Jupiter and Chiron prepare the ground for a liberating moment of truth under this Aries–Libra illumination.Reflection Question: What truth of my own selfhood is ready to be spoken and witnessed under the light of the Full Moon?Podcast Poem: The Forest for the Trees by Rena PriestSupport the showGo to Sheila's website for information for transformational resources: https://www.ontheedgesofchange.com/home-page This episode was co-created with generative AI, engaged as a soul-aligned ally in service of transformation. At the edge where technology meets myth, I choose insight over noise, and alchemy over automation. Thank you for dreaming the future with me.

Chances are when we're treated with medicines in hospital or pick up our prescriptions at the pharmacy, we don't give much thought about how the drugs that are so vital for our health and wellbeing came to be. The fact is the journey that a new medicine takes from its beginnings in the laboratory to finally being administered to patients can be long and arduous. It typically takes the work of countless scientists, researchers and technologists toiling away behind the scenes for decades and is often fraught with failure. So exactly how does a new drug make the grade? In this episode, we're joined by oncologist and drug researcher Dr William Pao to talk about his latest book, Breakthrough – The Quest for Life-Changing Medicines. He tells us how fundamental academic scientific lays down the bedrock for the development of a new drug, runs us through the vital importance that clinical trials play in the whole drug development process, and tells us the fascinating story of how the common everyday drug paracetamol was discovered by accident. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Lance Brozdowski bemoans Cade Horton's rib fracture and listens to thoughts from Jed Hoyer and Craig Counsell on the loss of the Chicago Cubs' rookie ace.

In this Friday news roundup, VDH and Sami look at Trump's visit to the UN, his reassessment of Ukraine's prospects in its war with Russia, the lunacy of Keith Olbermann, Kimmel's phony apology, the weakness of Disney, Gavin Newsom's never-ending saga of incompetence, and more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

While Congress is out of session, and President Donald Trump spent the day in New York at the Ryder Cup golf tournament, Washington Today look at some of the major stories this past week, including: *Former FBI Director James Comey is indicted for lying to Congress. President Trump says it is justice and not revenge against a political opponent. *Deadly shooting at an Immigration and Customs Enforcement (ICE) facility in Dallas leads to more bipartisan calls for an end to politically-inspired violence. *Chances grow for a federal government will shut down with Republicans and Democrats seemingly far apart on a funding deal. *FDA warns that using pain reliever acetaminophen in Tylenol during pregnancy increases the risk of autism. President Trump goes further, saying 'don't take Tylenol if you are pregnant.' *United Nations General Assembly meets  to hear speeches from President Trump and other world leaders. Today, Israel Prime Minister Benjamin Netanyahu spoke, but not before a mass walkout of delegates in protest. Learn more about your ad choices. Visit megaphone.fm/adchoices

Mike Mulligan and David Haugh were joined by Score baseball insider Bruce Levine to discuss the latest Cubs storylines, including ailing right-hander Cade Horton's chances of making a start in the wild-card round next week.

The Dodgers clinched the NL West with their win over the Diamondbacks. With the Cubs losing on Thursday, the Padres' slim chances of hosting the Wild Card stayed alive. NFL Week 4. The Seahawks beat the Cardinals on TNF. Rams host Colts, Chargers at Giants, and Raiders vs. Bears.Support the show: http://kaplanandcrew.com/See omnystudio.com/listener for privacy information.

Tim Barbalace, of 105.7 The Fan in Baltimore, joined The Drive to give the Ravens perspective of the upcoming matchup with the Chiefs.

WWP NIGHT w/ the DETROIT RED WINGS (Nov. 15th vs. BUF) TICKETS:  https://www.gofevo.com/event/WingedWheelPodcast11-15 WWP NIGHT w/ the GRAND RAPIDS GRIFFINS TICKETS ON SALE NOW: https://griffinshockey.com/wwp EMMITT. FINNIE. Tune in as we start by discussing the Detroit Red Wings returning to the ice in a win over the Chicago Blackhawks, led by a line of Emmitt Finnie, Nate Danielson, and Michael Brandsegg-Nygard. Also, analysis on performances from Compher, Berggren, Mitchell, & others, before discussing Emmitt Finnie's actualy NHL roster odds - could he be the one to join Dylan Larkin and Lucas Raymond on the top line? Would Steve Yzerman and Todd McLellan take him over Danielson, Carter Mazur, or other Red Wings hopefuls (or maybe even J.T. Compher)? (5:45) Next, our Pacific Division Preview, including analysis & predictions on a chaotic Western Conference division: McDavid & the Edmonton Oilers, Kopitar & the Los Angeles Kings, Marner & the Vegas Golden Knights, Beniers & the Seattle Kraken, Hughes & the Vancouver Canucks, Kadri & the Calgary Flames, McTavish & the Anaheim Ducks, and Celebrini & the San Jose Sharks. (42:15) All of that & lots more  before we take your questions and comments in our Overtime segment (1:13:40) - enjoy! Head over to wingedwheelpodcast.com to find all the ways to listen, how to support the show, and so much more! Go to TempoMeals.com/WINGEDWHEEL  for 60% off your first box! #ad Go to ExpressVPN.com/wingedwheel to get 4 extra months FREE! #ad This episode is brought to you by Hims. Visit hims.com/wingedwheel for your personalized hair loss treatment options. #ad Support the Jamie Daniels Foundation through Wings Money on the Board: https://www.wingedwheelpodcast.com/wingsmotb Max's Article: https://www.nytimes.com/athletic/6656657/2025/09/24/red-wings-blackhawks-preseason-prospects/

After listening to this very personal episode, you will KNOW more about the importance of, not just finding, but understanding joy. For more than 30 years, Bob Burg has been successfully showing entrepreneurs, leaders, and sales professionals how to build relationships, communicate their value, and accelerate their business growth. Although for years he was best known for his sales classic, "Endless Referrals," it's his business parable, "The Go-Giver," co-authored with John David Mann, that has created a worldwide movement. While part of a four-book series, "The Go-Giver" itself has sold well over a million copies and been translated into 30 languages. It was rated #10 on Inc. Magazine's list of The Most Motivational Books Ever Written, and was on HubSpot's 20 Most Highly Rated Sales Books of All Time. Bob is creator of The Go-Giver Academy online learning portal featuring The Go-Giver® Success Vault, which includes all of his online courses as well as additional business-building resources. He also publishes the very popular Daily Impact email. Both of these can be accessed at his website, which is www.burg.com  Bob is an advocate, supporter, and defender of the Free Enterprise system, believing that the amount of money one makes is directly proportional to how many people they serve. He is also an unapologetic animal fanatic and serves as part of a South Florida rescue, foster, and adoption organization. Podcast Highlights: Randy complains about technology and Bob and Randy sing to each other Bob describes the Go-Giver movement (book series) Randy shares personal reasons why the Go-Giver movement is important to him Bob and Randy identify similarities in their platforms and writing styles Bob and Randy talk about the importance of knowing what gives you joy Bob and Randy talk about what happens when you lose your way on life's path Bob describes the genesis of the Go-Giver movement Bob discusses having a well-developed sense of empathy Bob shares the real reason people choose to go into business Bob shares his passion for animals Bob shares what he KNOWS Best Quotes: Bob Burg: "What I know is that I don't know nearly as much as I think I know." Bob Burg: "Make your win all about the other person's win." Bob Burg & John David Mann: "When you're not sure what you want, look at what you have that you love that gives you joy. Chances are excellent what you want is more of that." Randall Kenneth Jones: "The 'great thing' I do is just listen to what other people do. It's so simple. I just go out and look for people who are doing something meaningful and it makes me feel good that I get to share that with other people." Bob Burg & John David Mann: "Everyone of us is a superhero. Everyone. It's how we're designed. Most of us don't realize it." Randall Kenneth Jones: "My superpower is just that I give a shit." Bob Burg: "If you take the word rationalize and break it in two, it simply means we tell ourselves 'rational lies.'" Bob Burg: "Just make sure that you're the master of your emotions as opposed to your emotions being the master of you." ON THE KNOWS with Randall Kenneth Jones is a podcast featuring host Randall Kenneth Jones (bestselling author, speaker & creative communications consultant) and Susan C. Bennett (the original voice of Siri). ON THE KNOWS is produced and edited by Kevin Randall Jones. www.OnTheKnows.com  Bob Burg www.burg.com Randall Kenneth Jones: www.RandallKennethJones.com  Susan Bennett: www.SusanCBennett.com  Kevin Randall Jones: www.KevinRandallJones.com

Seth and Sean discuss the Astros' shrinking playoff chances, as the team appears to be plunging into a full collapse.

Brian Windhorst is joined by ESPN's Tim Bontemps and Tim MacMahon to react to Fred VanVleet's potentially season-ending injury including if it could derail the Rockets' hopes of a deep playoff run. Then, the guys break down this year's NBA Offseason Survey from the best player in the league right now to the best/worst moves of the offseason, some interesting questions on LeBron's future and much more! Plus, some referee points of emphasis for the upcoming season. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Bobby and Eddie were in Las Vegas over the weekend for the iHeart Festival and Bobby sent a random text message to Kickoff Kevin which surprised him. Only problem is, Bobby sent it to the wrong Kevin, so things were a little awkward. Super Bowl champion Roman Harper joins Bobby to talk about his alma mater's ceiling in Tuscaloosa, the issues in Clemson and why Oklahoma can make the SEC Championship game. And Brandon made a mistake when placing a bet this weekend, but lucky for him it ended up paying out BIG Download the DraftKings Sportsbook App today: https://dkng.co/bobbysports If you or someone you know has a gambling problem, crisis counseling and referral services can be accessed by calling 1-800-GAMBLER (1-800-426-2537) (IL/IN/MI/NJ/PA/WV/WY), 1-800-NEXT STEP (AZ), 1-800-522-4700 (CO/NH), 888-789-7777/visit http://ccpg.org/chat (CT), 1-800-BETS OFF (IA), 1-877-770-STOP (7867) (LA), 877-8-HOPENY/text HOPENY (467369) (NY), visit OPGR.org (OR), call/text TN REDLINE 1-800-889-9789 (TN), or 1-888-532-3500 (VA). 21+ (18+ WY). Physically present in AZ/CO/CT/IL/IN/IA/LA/MI/NJ/ NY/PA/TN/VA/WV/WY only. N/A in NH/OR/ON. New customers only. Valid 1 per new customer. Min. $5 deposit. Min $5 wager. $200 issued as eight (8) $25 free bets. Ends 9/19/22. See http://draftkings.com/sportsbook for details. Follow the Show: @BobbyBonesSports Follow the Crew: @MrBobbyBones @ProducerEddie @KickoffKevin @MikeDeestro @BrandonRayMusicSee omnystudio.com/listener for privacy information.