Podcasts about Chihuahua

Curtis, a combat veteran and paramedic, recounts surviving catastrophic injury, memory loss, and misdiagnosis before finding clarity with LADA, resilience through family, and purpose training a service Chihuahua for his diabetes journey. Free Juicebox Community (non Facebook) Type 1 Diabetes Pro Tips - THE PODCAST Eversense CGM Medtronic Diabetes Tandem Mobi ** twiist AID System Drink AG1.com/Juicebox Use code JUICEBOX to save 40% at Cozy Earth CONTOUR NextGen smart meter and CONTOUR DIABETES app Dexcom G7 Go tubeless with Omnipod 5 or Omnipod DASH * Get your supplies from US MED or call 888-721-1514 Touched By Type 1 Take the T1DExchange survey Apple Podcasts> Subscribe to the podcast today! The podcast is available on Spotify, Google Play, iHeartRadio, Radio Public, Amazon Music and all Android devices The Juicebox Podcast is a free show, but if you'd like to support the podcast directly, you can make a gift here or buy me a coffee. Thank you! *The Pod has an IP28 rating for up to 25 feet for 60 minutes. The Omnipod 5 Controller is not waterproof. ** t:slim X2 or Tandem Mobi w/ Control-IQ+ technology (7.9 or newer). RX ONLY. Indicated for patients with type 1 diabetes, 2 years and older. BOXED WARNING:Control-IQ+ technology should not be used by people under age 2, or who use less than 5 units of insulin/day, or who weigh less than 20 lbs. Safety info: tandemdiabetes.com/safetyinfo Disclaimer - Nothing you hear on the Juicebox Podcast or read on Arden's Day is intended as medical advice. You should always consult a physician before making changes to your health plan. If the podcast has helped you to live better with type 1 please tell someone else how to find it!

¡Precaución! Caravanas de transportistas avanzan rumbo a la CDMX México probará plantas únicas contra el gusano barrenadorFrancia admite fallas en la seguridad del Louvre tras el roboMás información en nuestro podcast

Una leyenda emblemática del estado de Chihuahua , en las voces de los alumnos de 400s.

What does it take to turn a love of music into a thriving band, and why do some artists find their truest path only when they let go of what they thought they wanted? On this episode of Bringin' it Backwards, Adam sits down with Oliver Pierce and Isaac Midleton from New Translations—a rising Nashville band whose journey defies convention and expectations. Oliver grew up in Kentucky, Isaac in Chihuahua, Mexico (where he met bandmate Ben), but fate brought them together on orientation day at Western Kentucky University. Both came from religious upbringings and backgrounds in musical theater, yet found themselves craving the creative freedom and authenticity that only music could offer. What started out as late-night writing sessions and long drives for studio time quickly turned into a bold leap—moving to Nashville alongside their bandmates, with zero industry connections and only a shared passion guiding the way. In this conversation, you'll hear how New Translations crafted their unique live show, what it was like to literally build their fan base from “20 people in Atlanta” to selling out Nashville's legendary venues, and the lessons learned from letting go of tightly held concepts in their songwriting. They open up about the challenges and victories of playing shows across the country, their distinctive approach to blending shoegaze and dance music, and why community matters more than the latest TikTok hit. Whether you're just starting your own music journey or fascinated by what it really takes to build a band from scratch, this episode is packed with honest advice and inside stories that don't usually make it to the stage. Listen in to hear New Translations' story—and don't forget to subscribe to Bringin' it Backwards for more candid conversations with legendary and rising artists.

ON THE SHOW TONIGHT It's been a summer of changes, both for the Sockers and the MASL, and we'll review them allEight teams? No Savage? What the heck happened? What came out of the MASL Owners meetings and why Chihuahua walked away, while other teams agreed to changeNow, we've got a schedule…let's see how the Sockers will line up over 24 matches against just seven other teams…And we'll look ahead to set the stage for our coverage of the season to come…

This episode of Blue Collar Schmucks ricochets from heartwarming pet rescues to high-caliber gun talk, tech meltdowns, and AI sex doll speculation. Eric shares the tale of Pico, a mouse he saved from a glue trap and turned into a housemate, while Nicholas recounts raising a newborn Chihuahua named Chicky. The crew dives deep into gun permits, holster compatibility, and suppressor tech—peppered with NFL hot takes and Bad Bunny backlash. Amid router reboots and lactose regrets, they spiral into conspiracy theories, Marvel movie trivia, and kangaroo fight hypotheticals. It's chaos, camaraderie, and cosmic curiosity—all in one wild ride.

Tony Meléndez, el hombre de la VOZ ETERNA, nos visitó en el set de RadioShow y dejó un sin fin de anécdotas, historias y relatos asombrosos. Su niñéz humilde y con carencias, los esfuerzos de su madre y tios, como conoció a su padre ya de adulto, los inicios en la musica y la llegada a CONJUNTO PRIMAVERA. Tony en la actualidad además de ser uno de los cantantes mas talentosos del mundo, es diputado federal en México, también habló de sus actividades y aspiraciones dentro de la politica. Un podcast/entrevista impactante.

Érase una vez, en el bullicioso pueblo de San Felipe el Real, que más tarde sería conocido como Chihuahua, un evento extraordinario estaba a punto de suceder.Durante el auge de la minería y la ganadería, vivía doña María Teresa de Larrazolo, quien fue forzada a casarse con su primo. En la noche de bodas, se negó a consumarlo y se encerró con la imagen de Santa Rita, a quien había encomendado su causa. Esa misma noche, comenzó una cadena de eventos que la alejarían de su esposo y poco después, murió en un ataque. La joven cumplió su promesa a Santa Rita construyendo un templo en su honor en el bosque donde se celebró la primera misa del pueblo.Descubre el desenlace de esta misteriosa historia y si tienes alguna sugerencia de leyenda que deberíamos investigar, da click aquí. Hosted on Acast. See acast.com/privacy for more information.

Linktree: ⁠https://linktr.ee/Analytic⁠Join The Normandy For Additional Bonus Audio And Visual Content For All Things Nme+! Join Here: ⁠https://ow.ly/msoH50WCu0K⁠ Dive into the corridos tumbados revolution with Analytic Dreamz on Notorious Mass Effect, unpacking the meteoric rise of Calle 24 (Diego Millán) and his breakout single “SUIZA” from the December 2024 album ONDEADO$ via Street Mob/Warner Latina. Born in Chihuahua, Mexico, this self-taught guitarist blends norteño roots with urban trap, earning credits on Fuerza Regida's “Sabor Fresa” and Peso Pluma's “Igualito a Mi Apá.” “SUIZA” crafts a romantic corrido of eternal love and Swiss elopement dreams, shifting from heartbreak to loyalty with vivid metaphors. Hitting #12 on Billboard Hot Latin Songs and #45 on Spotify Global 200, it boasts 150M+ Spotify streams (70% Latin America, 20% U.S. Hispanic), 50M+ YouTube views, and a #3 debut for ONDEADO$ on Top Latin Albums. TikTok duets added 30M streams in Q1 2025, while Netflix Narcos: Mexico S4 promo spiked U.S. sales 25%. Live Fuerza Regida nods boosted plays 15%, with ad-free tiers driving 40% revenue per IFPI. X buzz mixes “genial” praise and “boring” takes, fueling 5M weekly streams via fan edits. Explore how “SUIZA” bridges street authenticity to global romance, cementing Calle 24 as a genre innovator. Support this podcast at — https://redcircle.com/analytic-dreamz-notorious-mass-effect/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Notas Macabrosas - Se desplomó un ascensor desde un séptimo piso en Palermo y nueve jóvenes quedaron atrapados - Mamá gana torneo de Mortal Kombat jugando con su hija recién nacida en brazos - Chihuahua prohibe uso de lenguaje inclusivo - Escuela reproduce "Feliz cumpleaños" por 5 horas en la madrugada y bomberos intervienen - Padres toman primaria en Xalapa; acusan a director de brujo y santero - Así es el alocado evento en el que cientos de personas reman en calabazas gigantes huecas - Se viraliza video de persona que fue vecina de Keith Raniere - Creyó que era spam y no contestó: así se enteró Mary Brunkow que había ganado el Premio Nobel de Medicina - Big Mags, la abuela cazadora de pedófilos que construyó un imperio con heroína - Una explosión en una feria de ciencias escolar dejó más de diez heridos - Alerta en Xicotepec por posible fuga de un tigre tras inundaciones - El cantante de Lostprophets, Ian Watkins, muere en una reyerta carcelaria - Se hace viral un niño que pide dinero en la calle para su "tía enferma" usando foto de Lady Gaga - Hombre es despedido por alimentar mapaches - Poza Rica, devastada: entre lodo y rabia, pobladores reclaman falta de apoyo También puedes escucharnos en Youtube, Spotify, Apple Podcasts, Amazon Music o tu app de podcasts favorita. Apóyanos en Patreon: https://www.patreon.com/leyendaspodcast​ Apóyanos en YouTube: https://www.youtube.com/c/leyendaslegendarias/join Síguenos: https://instagram.com/leyendaspodcast​ https://twitter.com/leyendaspodcast​ https://facebook.com/leyendaspodcast​ #Podcast​ #LeyendasLegendarias​ #HistoriasDelMasAca

Notas Macabrosas - Se desplomó un ascensor desde un séptimo piso en Palermo y nueve jóvenes quedaron atrapados - Mamá gana torneo de Mortal Kombat jugando con su hija recién nacida en brazos - Chihuahua prohibe uso de lenguaje inclusivo - Escuela reproduce "Feliz cumpleaños" por 5 horas en la madrugada y bomberos intervienen - Padres toman primaria en Xalapa; acusan a director de brujo y santero - Así es el alocado evento en el que cientos de personas reman en calabazas gigantes huecas - Se viraliza video de persona que fue vecina de Keith Raniere - Creyó que era spam y no contestó: así se enteró Mary Brunkow que había ganado el Premio Nobel de Medicina - Big Mags, la abuela cazadora de pedófilos que construyó un imperio con heroína - Una explosión en una feria de ciencias escolar dejó más de diez heridos - Alerta en Xicotepec por posible fuga de un tigre tras inundaciones - El cantante de Lostprophets, Ian Watkins, muere en una reyerta carcelaria - Se hace viral un niño que pide dinero en la calle para su "tía enferma" usando foto de Lady Gaga - Hombre es despedido por alimentar mapaches - Poza Rica, devastada: entre lodo y rabia, pobladores reclaman falta de apoyo También puedes escucharnos en Youtube, Spotify, Apple Podcasts, Amazon Music o tu app de podcasts favorita. Apóyanos en Patreon: https://www.patreon.com/leyendaspodcast​ Apóyanos en YouTube: https://www.youtube.com/c/leyendaslegendarias/join Síguenos: https://instagram.com/leyendaspodcast​ https://twitter.com/leyendaspodcast​ https://facebook.com/leyendaspodcast​ #Podcast​ #LeyendasLegendarias​ #HistoriasDelMasAca

Send us a textWhat if your skin could tell the story of your life? In this lively and heartfelt episode of Girls Gone Gritty, the hosts welcome holistic esthetician Julie Moran, who shares how our habits, emotions, and health all show up on our skin. From her modeling days to working alongside skincare pioneer Tammy Fender, Julie reveals why the best beauty starts from within through nourishment, hydration, and mindful choices.Listeners will learn practical, real-world tips for glowing skin: why packaging matters, how to avoid toxin-heavy products, the magic of exfoliation, and how to repair damage naturally. The hosts also discuss modern beauty pressures, injectables, rosacea care, and the simple power of water and sleep. Between the laughs and honest conversation, this episode reminds us that the skin never lies; it reflects how well we care for our whole selves.If you've ever wondered how to keep your glow without chemicals or filters, this one's your sign to start fresh inside and out.Episode Highlights:(0:00) Intro(1:00) Homecoming nostalgia & hometown pride(8:00) Meet holistic esthetician Julie Moran(10:00) Journey from modeling to holistic skincare(15:00) Why packaging purity matters(17:00) Undoing years of skin damage naturally(19:00) The must-have steps for any skincare routine(27:00) The truth about injectables and fillers(30:00) Beauty pressures & the Instagram effect(32:00) Water: the simplest beauty secret(34:00) Managing rosacea & sensitive skin(37:00) Cold vs. warm water, steam, and red light(40:00) Got Grit Winner: Poncho the rescue Chihuahua(41:00) Song of the week: You Get What You Give(42:02) OutroFollow us: Web: https://girlsgonegritty.com/ Instagram: https://www.instagram.com/girlsgonegritty/ More ways to find us: https://linktr.ee/girlsgonegritty

Vocalist/guitarist Alan Day of the band Four Year Strong joins the show today to talk about his trio of dogs Bandit, Kipper and Dasher. Bandit is a 12 year old German Shepherd/Lab mix with 8% Chihuahua mixed somewhere in his 80lb body. Kip is his beloved mash up of Husky/Collie/Terrier/Pit who sadly crossed the rainbow bridge in May. And we're lucky enough to get introduced to his new 9 month old dog Dasher who is suspected of being a Black Mouth Cur/Lab/maybe pit mix. Great conversation that captures the true spirit of these different dogs and the compassion Alan has for them. Alan and Four Year Strong will be heading out on tour with All Time Low, Mayday Parade and The Paradox for a month of shows starting on November 5th in Toronto before embarking on the UK leg of the tour in January. For tour stops and dates visit fouryearstrong.com Alan gave his shout out to Great Dog Rescue New England who are a non-profit, shelterless, all-breed rescue group headquartered in Massachusetts comprised of volunteers from all over New England who love dogs and want to help those that end up homeless through no fault of their own. Their goal is to meet the needs of each dog as an individual and to assure proper placement in a loving forever home. To adopt, foster, volunteer or donate visit gdrne.comFor more pics and clips of Alan, Bandit, Kip and Dasher follow the show on Instagram at @rockerdogpodcast

¡Precaución! Lluvias torrenciales azotarán Sonora y otros estadosSonora mantiene saldo blanco pese a lluvias por ciclón RaymondFuertes lluvias inundan calles en Cataluña y Valencia, EspañaMás información en nuestro Podcast

Sheinbaum visita Pinal de Amoles y promete apoyo total a familias afectadasPuebla extiende suspensión de clases en Xicotepec y HuauchinangoContinúa búsqueda de encuestador del INEGI en la Sierra TarahumaraMás información en nuestro Podcast

I mean the title really does tell you everything. Someone gives Bronson a shotgun. Hilarity ensues. Give a listen to find out more! Drop us a line! You can follow us (sporadically) on Facebook, and we'd love to see you on our Discord Channel too. And let us know your thoughts by leaving a review on iTunes or any other podcast aggregate sites. For even more info and options, check out our main website or our low-bandwidth alternative feed site. Links of Note: Official Campaign Wiki at Goblin's Notebook Bastard Quest Podcast Rifts RPG 1st Edition, Digital Rifts RPG Ultimate Edition, Digital Rifts Ultimate Edition, Hardcover A Cloak of Blades, by Isaac Sher Credits: GM: Kyle Players: NPC, Just Jacob, Alex, Sean Music: Opening is "8-Bit bass & lead" by Furbyguy, Closing is "Caravana" by Phillip Gross Sound Effects: Unless specified otherwise, all of our sound effects are either self-made, acquired under a Creative Commons Zero license, or sourced by attribution from Tabletop Audio Episode Length (We support chapters!): 1:53:01 Glitter Boys, Rifts, the Megaverse, and all other such topics are the property of Kevin Siembieda and Palladium Books. Please buy all their stuff and help keep them in print and making more games! You can order directly at palladiumbooks.com, and their entire catalog is available digitally at Drive-Thru RPG as well. We release all of our public episodes simultaneously on: Youtube: https://www.youtube.com/channel/UCuc8KbdMqx8ajWfm2OUTs7A Audio RSS: https://breakfastpuppies.com/feed/glitterbois Want to help us pay for hosting? We have a few options: Drop us a one-time donation or a recurring membership at our Ko-Fi page Follow this link to our Pinecast Tip Jar We've got a merch store if you're looking for some sweet Glitterbois swag. Check out our affiliate store and buy some of the various products we endorse. Support The Glitterbois by contributing to their tip jar: https://tips.pinecast.com/jar/the-glitterbois Send us your feedback online: https://pinecast.com/feedback/the-glitterbois/0fc5d0d5-9574-4763-9c18-cb61a7b77611 This podcast is powered by Pinecast. Try Pinecast for free, forever, no credit card required. If you decide to upgrade, use coupon code r-66e5ee for 40% off for 4 months, and support The Glitterbois.

Los paisajes imponentes de las Barrancas del Cobre y el espíritu indomable de los Tarahumaras junto a las participacipones de los Raramuris en Leadville están en el imaginario colectivo del mundo del trailrunning como uno de los lugares y personajes míticos de nuestro deporte. La primera edición de la Chihuahua by UTMB rindió homenaje a las Barrancas y a sus protagonistas, a la vez que abrió la puerta a Mexico como referente mundial del trail running. Una experiencia inolvidable que nuestro compañero David Sánchez haro tuvo la oportunidad de vivir en primera persona y que comparte en Sweet Home Alabama.

Persisten lluvias en el Valle de México: SMN  Por la fuerte lluvia  la Línea A del Metro suspendido de servicio  Exceso de velocidad causó explosión de pipa en Iztapalapa: Fiscalía CDMX  Más información en nuestro podcast

-Race Results: *Perpetua Coast 50k *Cuyamaca 100k *Saddles 100 *Oil Creek 100 *Chihuahua by UTMB *DC Peaks 50 *Hennepin 100 -FKTs: *State House to State House (MA to RI), Zack Beavin, Male Supported *Rod Farvard JMT FKT attempt, Northbound, Supported -News: *Kilian Jornet's States of Elevation Project is Complete! *Courtney Dauwalter runs Twin Cities Marathon *Sri Chinmoy 3,100 Update -Tips, Tricks, and Thoughts (3Ts): *24 Hour Race Strategy -Socials: Strava Club: https://www.strava.com/clubs/1246887 Instagram: https://www.instagram.com/ultrarunning_news_network/ Facebook: https://www.facebook.com/profile.php?id=61555338668719 X (Twitter): https://twitter.com/ultrarunnews Threads: https://www.threads.net/@ultrarunning_news_network Email: ultrarunning.news.network@gmail.com

In this episode, Donna sits down with makeup artist and drag visionary Viktor Peters (a.k.a. Verushka) to explore the transformative power of beauty, fashion, and self-expression. From growing up in a modern Mennonite community in Chihuahua, Mexico to studying music at Canadian Mennonite University and finding his voice in Winnipeg and Toronto, Viktor traces his path through MAC Cosmetics, the discipline of skin tone and texture mastery, and the confidence that makeup can unlock, reframing beauty as artistry, adornment, and identity.Viktor opens up about building Verushka—the “look queen” persona known for fully realized head-to-toe storytelling—and the life-changing night Madonna invited him on stage during “Vogue.” If you're passionate about beauty culture, drag, Toronto's scene, MAC legacy campaigns, and the courage it takes to be seen, this conversation delivers inspiration, craft insights, and a powerful testament to the confidence that style can spark.Links in this episode:Viktor Peters: @viktorpeters | Viktor Peters/VeruschkaDonna Bishop: @thisisdonnabCAFA: @cafawards | cafawards.ca

That frantic, hilarious burst of energy where your dog becomes a blur of fur is one of the most universal—and puzzling—dog behaviors out there. But what are the zoomies, really? In this episode, we crack the code on Frenetic Random Activity Periods (FRAP), exploring the surprising science and common triggers behind this canine phenomenon. We'll reassure you that this behavior is usually a completely normal and healthy part of dog life, explaining why from the tiniest Chihuahua to the gentlest senior dog, every pup is hardwired for these explosive bursts.While zoomies are almost always a sign of a happy, energetic dog, it's important to know when that frantic fun might be trying to tell you something more. We'll also guide you through the key differences between normal, harmless zoomies and the rare instances where you might need to pay closer attention. You'll learn the specific signs to watch for that could indicate your dog needs more exercise, better stress management, or even a vet check-up, ensuring you can enjoy the chaos with complete peace of mind.Subscribe for more bite-sized episodes and visit USADogBehavior.com for additional resources!Find us at USADogBehavior.com.Follow us on Facebook.DisclaimerThis podcast is for educational purposes only and is not a substitute for professional advice. If your dog is displaying aggression toward humans, consult an experienced and knowledgeable canine behavior professional who uses humane, non-aversive methods, and always take precautions to keep others safe. Scott Sheaffer and USA Dog Behavior, LLC, are not responsible for any outcomes resulting from the use or interpretation of the information shared in this podcast.

¿Què se sabe del asesinato del sacerdote Bertoldo Pantaleòn?; El oro rompe record; Llegan a Mèxico los seis detenido en Israel; La demanda de las ballenas; y la prohibiciòn del lenguaje inclusivo en Chihuahua

Carlos Olson, diputado del PAN en Chihuahua

El escultor originario de Naica, Chihuahua, Alfredo Cota, nos comparte sus experiencias con las brujas en su pueblo, famoso en el estado por la presencia de brujas. Quédate y cuéntanos, ¿habías escuchado hablar de este lugar? Learn more about your ad choices. Visit megaphone.fm/adchoices

En entrevista para MVS Noticias con Ana Francisca Vega, la periodista Paulina Chavira analizó la reciente decisión del gobierno de Chihuahua de prohibir el uso del lenguaje inclusivo en escuelas, una medida que ha generado un intenso debate nacional sobre libertad de expresión, educación y la adaptación del idioma a nuevas realidades sociales.See omnystudio.com/listener for privacy information.

Emilio Ávila cuenta como fue productor musical de RBD, Gloria Trevi y otros artistas, como grabaron el disco en portugués, por falta de tiempo como grababan en camerinos y cuartos de hotel, como se grabo el disco de Gloria Trevi en la cárcel, la experiencia para entrar al penal de Chihuahua a grabar con todo el equipo, la experiencia con Remy Valenzuela, todo lo que se hizo con Rigo Tovar y Chico Che, como son celosas las disqueras, porque los artistas son bien inconformes, la importancia del manager en la carrera del artista, la carrera de Vicente Hernández gracias a su manager que siempre fue la misma persona.

People ask me all the time: what is small dog syndrome?   Maybe you've seen a Chihuahua who barks at everything or a Yorkie that charges at bigger dogs. Too often, these little pups get labeled as a “small mean dog” – but that reputation isn't the full story.   In this episode, I explain exactly what is small dog syndrome, why it happens, and most importantly, how to train small dogs so they're confident instead of cranky. With the right approach, you can prevent those common frustrations and enjoy life with a calm, cooperative companion.   Here's what I'll cover: Why small dog syndrome shows up more often in toy breeds than in larger dogs The truth behind the “small mean dog” label and how to rewrite the story Everyday strategies for building confidence and independence in little dogs Smart socialization techniques that prevent small dog syndrome before it starts Proven tips on how to train small dogs so they thrive in the real world By the end, you'll not only know what is small dog syndrome, you'll also have clear steps on how to train small dogs with positive reinforcement so they grow into calm, capable adults.  

Voici le RÉCAP D+ du 6 octobre 25, le flash info du trail signé Distances+ présenté par Franck Berteau et Chloé Rebaudo, à écouter en quelques minutes chaque lundi.Au sommaire cette semaine : l'Ultra-Trail des Montagnes du Jura (UTMJ) et la victoire de Jean-Marie Thévenard - le frère de Xavier - sur le 175 km et 7000 m D+ traversant le massif, le retour à la compétition de Thibaut Baronian sur le Kilomètre Vertical du Trail des Glières, en Haute-Savoie, ou encore les résultats de l'Ultra Pirineu dans les Pyrénées catalanes, avec le triomphe du Britannique Jonathan Albon devant les coureurs locaux.

Comienza octubre… y con él, el mes más oscuro del año en Relatos de la Noche. Esta vez dejamos atrás las historias tristes para adentrarnos de lleno en lo más aterrador: encuentros con figuras imposibles, desapariciones sin explicación y momentos suspendidos en el tiempo que aún persiguen a quienes los vivieron. Desde las escaleras de un barrio en Ecatepec, donde un hombre conocido por todos desapareció tras un encuentro espeluznante… hasta una tranquila casa en Cancún, donde una familia vivió una noche que parece haberse borrado del tiempo. Viajaremos también a la sierra de Chihuahua, en un camino tan oscuro que no parece pertenecer a este mundo, y finalmente conoceremos la presencia inquietante que atormentó a una niña cada noche desde el rincón más silencioso de su cuarto. Prepárense, comunidad. Porque este es solo el comienzo del octubre más aterrador de Relatos de la Noche. ¿Te atreves a escuchar? —

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

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Entre los hitos fundacionales de la historia de México, la revolución de 1910 ocupa un lugar muy destacado. Proceso complejo donde los haya, hasta el punto de que se puede hablar de varias revoluciones dentro de la revolución, no cabe duda de que marca un antes y un después en el devenir de este gran país tras su independencia. Campesinos sin tierra, caudillos legendarios, generales reaccionarios, políticos con pocos escrúpulos, levantamientos que se propagan en todas direcciones, traiciones, violencia desatada, todo ello conformando un mosaico que retrata de forma fiel y descarnada la condición del ser humano. Hoy en el abrazo del oso, junto a Villa, Zapata y nuestro compañero Javier Machón, retrocedemos algo más de cien años y viajamos hasta la sierra de Chihuahua y las comunas de Morelos para intentar entender el porqué, el cómo y lo más importante, el para qué de este acontecimiento cuyos tentáculos se extienden por todo el siglo XX y llegan casi hasta nuestros días. El Abrazo del Oso 30x03 Guion: Javier Machón Dirección y producción: Eduardo Moreno Navarro Accede a más contenidos extra y haz posible la producción de El Abrazo del Oso pinchando en el botón 'apoyar' aquí en iVoox. O pásate por www.patreon.com/elabrazodeloso ¡GRACIAS! www.elabrazodeloso.es Sintonía de inicio y cierre: Navegantes del tiempo de José Apolo iVoox: https://go.ivoox.com/sq/3737 Programa publicado originalmente el 28 de septiembre de 2025. Camisetas, bolsas, tazas: www.latostadora.com/elabrazodeloso Canal de Telegram para estar informado: https://t.me/+T6RxUKg_xhk0NzE0 Grupo abierto de Telegram para conversar con el equipo y la audiencia: https://t.me/+tBHrUSWNbZswNThk Twitch: https://www.twitch.tv/elabrazodeloso ¿Quieres patrocinar este podcast?: https://advoices.com/el-abrazo-del-oso-podcast Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

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Sienna's husband Ivan got her a dog for her 29th birthday! Only problem is... it's a Chihuahua. Is she keeping it or not? Follow us @TheMorningMess!

Sienna's husband Ivan got her a dog for her 29th birthday! Only problem is... it's a Chihuahua. Is she keeping it or not? Follow us @TheMorningMess!

A story from U.S. News & World Report crossed the desk of our host Bill Goodykoontz this week that crowned the chihuahua as the most popular dog in Arizona, but why is that doggie the favorite of the Grand Canyon State? And why does Bill Goodykoontz seem to dislike cats so much? Submit your question⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ about Phoenix! Follow us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠X,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Tik Tok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Guests: Joe Casados Host: Bill Goodykoontz Producer: Madison Knutson, ⁠⁠⁠⁠⁠Amanda Luberto Learn more about your ad choices. Visit megaphone.fm/adchoices

Today, we get an update on a German Shepherd mix that Katie helped nine months ago. Plus, a five month old Border Collie is jumping and resource guarding, and a fourteen year old Chihuahua has stomach problems. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

El espíritu informativo de grandes ciudades que mantienen su esencia rancheril ECDQEMSD podcast episodio 6134 Noticias de Rancho Conducen: El Pirata y El Sr. Lagartija https://canaltrans.com Noticias del Mundo: Trump con el rey de Inglaterra - Israel obliga al éxodo en Gaza - Marcha universitaria en Buenos Aires - La historia de San José de Cupertino - Erotismo nacional en México. Historias Desintegradas: La vaca aquí se respeta - Chihuahua sorpréndeme - Vecino Jaguar - En carreteras y ciudades - Juego de niñas - El perro recién bañado - La mera diversión - El castigo - Crímen de Gustavo Cerati -  Carrera por Monte Alban - Victoria azteca - Día internacional del ventilador - Gracias Hermosillo Sonora - A comer Bambú y más... En Caso De Que El Mundo Se Desintegre - Podcast no tiene publicidad, sponsors ni organizaciones que aporten para mantenerlo al aire. Solo el sistema cooperativo de los que aportan a través de las suscripciones hacen posible que todo esto siga siendo una realidad. Gracias Dragones Dorados!! NO AI: ECDQEMSD Podcast no utiliza ninguna inteligencia artificial de manera directa para su realización. Diseño, guionado, música, edición y voces son de  nuestra completa intervención humana.

Hey friend, it's Jody Agard. My morning meditation is anything but solo—our three rescue pups always join the party. Yoda (5 lb Chihuahua) claims the oversized bean bag, Franklin (1-year-old mini-Dachshund) curls up beside me, and Ella (45 lb mixed breed) sometimes floats in for snuggles. At any given time, one of them is glued to me—or casually sprawled across the room—just wanting to be here, too. It's no secret our pets feel our energy—calm them, and they calm with us. Studies even show meditating with your dog can ease stress, deepen your bond, and help both of you relax into the moment. So grab your companion—be it paw-filled, purring, or feathered—find a comfy spot, and let's breathe into collective calm together. Take a breath, connect, and let's share this peaceful moment… Love, Jody Learn more about your ad choices. Visit megaphone.fm/adchoices

NFL is back, a behind-the-scenes of the fantasy-football skit we filmed this morning, plus Trey's one-take pumpkin-spice latte throw that somehow made views but not money. From there, it's Target therapy, dads-night-out vs. moms, and a heated matcha debate. Mid-show we dive into hot-tub temps (petition for “male vs. female” settings), whether octopuses are really that smart, and a Chihuahua ancestry rabbit hole.  We wrap with Jessica Biel's new show/pull-up goals, lost AirPods & Find My horror stories, automatic headlights, and a first-date hazard-lights tale (Patreon tease). Subscribe, rate 5⭐, and drop your Correct Opinions takes for next week! VISIT http://GROWTHERAPY.COM/CORRECTOPINIONS Whatever challenges you're facing, Grow Therapy is here to help. Sessions average about $21 with insurance and some pay as little as $0, depending on their plan. Availability and coverage vary by state and insurance plan. Join the patreon! http://www.patreon.com/treykennedy Subscribe to the channel: https://www.youtube.com/channel/UCL3ESPT9yf1T8x6L0P4d39w?sub_confirmation=1   Subscribe to Correct Opinions on Apple: http://bit.ly/COPodcast