Podcasts about Coahuila

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

INE aprueba voto electrónico e internet en Coahuila para 2026 UNAM refuerza protocolos de seguridad tras ataque en CCH SurEU deportará a 400 iraníes como parte de campaña migratoria de TrumpMás información en nuestro podcast

En octubre de 2017, Liliana Leticia Ríos y su pequeña hija Laura Valeria salieron en una camioneta rumbo al negocio de su exsuegra en Torreón, Coahuila. Nunca llegaron a su destino. Desde entonces, su familia vive una lucha incansable por encontrarlas. En este video, su hermana Carla comparte la historia completa: cómo comenzó la desaparición, las dudas que surgieron alrededor de la pareja sentimental de Liliana —un servidor público de la fiscalía— y los años de búsqueda sin respuestas. Han pasado casi 8 años sin señales de ellas, pero la esperanza sigue viva. Esta es la voz de una familia que no se rinde y que exige verdad y justicia. Entra a happymammoth.com usando PEPEMISTERIO y recibe 15 % de descuento en tu primer pedido. _________________ Distribuido por Genuina Media Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

La verdad del caso de Carlos Gurrola, conocido como “Papayita”. Trabajador de limpieza en una sucursal de HEB en Torreón, en México, era descrito como una persona noble, pero también señalado como víctima constante de burlas y “bromas pesadas” por parte de algunos compañeros. Una de esas supuestas bromas habría terminado con consecuencias fatales. Según los testimonios, Carlos presentó una fuerte intoxicación tras beber un electrolito que, presuntamente, había sido manipulado. Pasó 19 días hospitalizado antes de perder la vida el 18 de septiembre de 2025. Su madre, María del Pilar, asegura que su hijo era víctima de acoso laboral y pide justicia, mientras que amigos y vecinos destacan que era un hombre trabajador y apreciado. El caso ha puesto bajo la lupa a la empresa, señalada por no brindarle atención médica inmediata. Sin embargo, la Fiscalía de Coahuila aseguró que no existen pruebas de envenenamiento ni de acoso documentado en el lugar de trabajo, lo que abre una serie de preguntas sobre lo ocurrido. ¿Se trató de una tragedia laboral evitable?, ¿hubo negligencia por parte de la empresa?, ¿o se encubrió lo que realmente pasó? En este video repasamos todo lo que se sabe hasta ahora sobre la historia de “Papayita”.   Entra a happymammoth.com usando PEPEMISTERIO y recibe 15 % de descuento en tu primer pedido._________________Distribuido por Genuina Media Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

En esta edición de Saga Noticias, con Kim Armengol y Max Espejel, te presentamos lo más relevante: la detención y traslado al Altiplano del exsecretario de Seguridad de Tabasco, Hernán Bermúdez Requena, acusado de liderar La Barredora; las reacciones de Claudia Sheinbaum y recuerdos de AMLO; la tragedia por la explosión en Iztapalapa; el estado de salud de la pequeña Jazlyn tras sufrir quemaduras; la conmemoración de los sismos de 1985 y 2017 junto al Simulacro Nacional; el indignante caso de acoso laboral en Coahuila que terminó en tragedia; polémicas políticas y reformas; seguridad fronteriza y migración; así como las amenazas de Donald Trump a televisoras en EE.UU. y mucho más. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Fiscalía de Coahuila descarta intoxicación intencional en caso de “Papayita”  Prevén afectaciones viales por marchas en la CDMX este sábado  Zelenski se reunirá con Trump en la ONU la próxima semana  Más información en nuestro podcast

En esta edición de Saga Noticias, con Kim Armengol y Max Espejel, te presentamos lo más relevante: la detención y traslado al Altiplano del exsecretario de Seguridad de Tabasco, Hernán Bermúdez Requena, acusado de liderar La Barredora; las reacciones de Claudia Sheinbaum y recuerdos de AMLO; la tragedia por la explosión en Iztapalapa; el estado de salud de la pequeña Jazlyn tras sufrir quemaduras; la conmemoración de los sismos de 1985 y 2017 junto al Simulacro Nacional; el indignante caso de acoso laboral en Coahuila que terminó en tragedia; polémicas políticas y reformas; seguridad fronteriza y migración; así como las amenazas de Donald Trump a televisoras en EE.UU. y mucho más. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Gobierno investiga a operadores, funcionarios, militares y Guardia Nacional que custiodian las instalaciones por donde pasan los megadepósitos, usados para mover combustible ilícito; Juez desestima demanda millonaria de Trump contra The New York Times y Penguin Random House por difamación; Muere Carlos Gurrola, “Papayita”, tras presunto envenenamiento y acoso laboral en Coahuila; familia y amigos piden justicia; Monica Bellucci y Tim Burton anuncian su separación; Muere a los 77 años Julieta Fierro, astrónoma e investigadora de la UNAM.Un podcast de EL UNIVERSAL Hosted on Acast. See acast.com/privacy for more information.

En esta edición de Saga Noticias con Kim Armengol y Max Espejel, te contamos todo sobre el histórico primer Grito de Independencia encabezado por Claudia Sheinbaum, la primera mujer presidenta de México en dar la ceremonia desde el balcón del Palacio Nacional. Revivimos los momentos más emotivos de la noche, las arengas, el desfile militar y las celebraciones en todo el país. Además, analizamos los contrastes de las fiestas patrias: desde la innovación con drones en Coahuila, hasta la violencia que opacó algunos festejos. También te informamos sobre la detención de “El Choko”, la tragedia en Iztapalapa, la crisis de agua en el Estado de México y lo más relevante en el ámbito internacional. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

En esta edición de Saga Noticias con Kim Armengol y Max Espejel, te contamos todo sobre el histórico primer Grito de Independencia encabezado por Claudia Sheinbaum, la primera mujer presidenta de México en dar la ceremonia desde el balcón del Palacio Nacional. Revivimos los momentos más emotivos de la noche, las arengas, el desfile militar y las celebraciones en todo el país. Además, analizamos los contrastes de las fiestas patrias: desde la innovación con drones en Coahuila, hasta la violencia que opacó algunos festejos. También te informamos sobre la detención de “El Choko”, la tragedia en Iztapalapa, la crisis de agua en el Estado de México y lo más relevante en el ámbito internacional. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Les vamos a dar una lista de las expresiones que se usan en México para decir una u otra cosa… ¿Cómo dicen ustedes? Seis invitados de distintos estados de la república como: Yucatán, Sonora, Sinaloa, Campeche, Coahuila y Ciudad de México nos explicaron cuáles son las expresiones que se usan en México y si escuchan el episodio podrán escuchar cada acento de las diferentes regiones. Hosted on Acast. See acast.com/privacy for more information.

Canal Voces De La Noche: https://bit.ly/3MRYH2Q

Rescatan a los ocho mineros atrapados en Sabinas, Coahuila Sólo 6 de cada 10 jóvenes en México estudian, advierte la OCDESheinbaum anuncia construcción de tren Saltillo–Nuevo LaredoMás información en neustro podcast

De acuerdo con Omar García Harfuch, secretario de Seguridad y Protección Ciudadana, se detectó una estructura criminal de huachicol fiscal basada en el uso de documentación apócrifa para facilitar el traslado de combustible y en la que participaron empresarios, marinos en activo y exfuncionarios de aduanas. La presidenta Claudia Sheinbaum encabezó el informe La Transformación Avanza en Coahuila, en donde mencionó que habrá justicia en los casos de Altos Hornos de México y Pasta de Conchos. El fin de semana se registraron fuertes lluvias en la CDMX que ocasionaron afectaciones importantes en el sur de la capital, especialmente en la alcaldía Tlalpan. Hosted on Acast. See acast.com/privacy for more information.

De acuerdo con Omar García Harfuch, secretario de Seguridad y Protección Ciudadana, se detectó una estructura criminal de huachicol fiscal basada en el uso de documentación apócrifa para facilitar el traslado de combustible y en la que participaron empresarios, marinos en activo y exfuncionarios de aduanas. La presidenta Claudia Sheinbaum encabezó el informe La Transformación Avanza en Coahuila, en donde mencionó que habrá justicia en los casos de Altos Hornos de México y Pasta de Conchos. El fin de semana se registraron fuertes lluvias en la CDMX que ocasionaron afectaciones importantes en el sur de la capital, especialmente en la alcaldía Tlalpan. Hosted on Acast. See acast.com/privacy for more information.

Coahuila tendrá nueva unidad médica del ISSSTE, beneficiará a 3,500 derechohabientes  Cae ex funcionario vinculado a red de combustible ilegal en TampicoMás información en nuestro Podcast

07 de septiembre de 2025

¡PREPÁRENSE! La Presidenta Claudia Pardo desató una ola de esperanza y noticias históricas en su visita a Coahuila. Acompañada del Gobernador Manolo Jiménez Salinas, este evento marca un ANTES y un DESPUÉS para el estado y para TODO MÉXICO. Descubre cómo la #CuartaTransformación está llevando a Coahuila a niveles NUNCA ANTES VISTOS en #Seguridad, #Economía y #BienestarSocial.

06 de septiembre de 2025

The North East Cartel, also known as Cartel del Noreste (CDN) or Los Zetas, is a criminal organization based in Mexico, primarily active in the northeastern states of Tamaulipas, Nuevo León, and Coahuila. It is one of the many drug cartels operating in Mexico and has gained notoriety for its involvement in drug trafficking, extortion, kidnapping, and other illegal activities. Here is a comprehensive summary of the North East Cartel:Origins and History:The North East Cartel has its roots in a group of former Mexican military personnel who became enforcers for the Gulf Cartel in the late 1990s. These enforcers eventually split from the Gulf Cartel and formed their own criminal organization, originally known as Los Zetas.Leadership:The leadership structure of the North East Cartel has been fluid and has undergone changes due to infighting, law enforcement actions, and rival cartel conflicts. Key leaders often remain elusive to authorities.Activities:Drug Trafficking: The cartel primarily engages in drug trafficking, smuggling narcotics such as cocaine, marijuana, methamphetamine, and heroin into the United States.Extortion and Kidnapping: The North East Cartel is involved in extortion schemes, targeting local businesses and individuals for protection money. They are also known for kidnapping for ransom.Violence: The cartel is notorious for its extreme violence, often engaging in brutal tactics, including beheadings and mass killings, to intimidate rivals and maintain control over its territories.Organized Crime: In addition to drug-related activities, the North East Cartel is involved in various forms of organized crime, including human trafficking, fuel theft, and money laundering.Territorial Control:The North East Cartel primarily operates in the northeastern states of Mexico, particularly Tamaulipas, Nuevo León, and Coahuila. These regions are key transit routes for drug trafficking into the United States.Rivalries:The cartel has faced intense competition and conflicts with other criminal organizations, including the Gulf Cartel, the Sinaloa Cartel, and rival factions within its own ranks. These rivalries have often resulted in violent confrontations.Government Responses:The Mexican government, in coordination with the military and law enforcement agencies, has initiated various operations to combat the North East Cartel. However, these efforts have often resulted in increased violence and instability in the region.Evolution:The North East Cartel has evolved over the years, adapting to law enforcement strategies and rival threats. It has undergone splits and mergers, making it difficult to pinpoint a single, stable organizational structure.Impact:The cartel's activities have contributed to the overall violence and instability in northeastern Mexico, posing significant challenges to local authorities and causing harm to civilians caught in the crossfire.In summary, the North East Cartel, also known as Cartel del Noreste or Los Zetas, is a powerful criminal organization operating in northeastern Mexico. It is involved in drug trafficking, extortion, kidnapping, and various forms of organized crime. The group is known for its extreme violence and has been a significant contributor to the ongoing drug cartel-related violence in the region.to contact me:bobbycapucci@protonmail.comsource:Is Northeast Cartel Expansion Driving Killings of Police in Nuevo León, Mexico? (insightcrime.org)

En esta edición de Saga Noticias con Max Espejel y Kim Armengol te contamos lo más relevante de México y el mundo: la renuncia de Vidulfo Rosales tras 23 años de representar a los familiares de los 43 normalistas de Ayotzinapa, las declaraciones de Claudia Sheinbaum sobre la reducción salarial de los nuevos ministros de la Suprema Corte, la inseguridad en Zacatecas con el hallazgo de restos humanos en un presunto campo de adiestramiento, el operativo federal que desarticuló una célula del Cártel Jalisco Nueva Generación, los escándalos de abuso infantil en Jalisco y Tamaulipas, el respaldo de Sheinbaum a Genaro Lozano como embajador en Italia, la exoneración de Pío López Obrador y Morena por financiamiento irregular, la disculpa pública de Adidas por apropiación cultural en Oaxaca, el récord histórico de inversión extranjera en México, la violencia en la Copa Sudamericana y la explosión en Cali, Colombia, la recompensa de Estados Unidos por el líder criminal “El Abuelo” y el descubrimiento en Coahuila de la especie de caracol más pequeña del mundo. No olvides suscribirte, dejar tu like y activar la campanita

En esta edición de Saga Noticias con Max Espejel y Kim Armengol te contamos lo más relevante de México y el mundo: la renuncia de Vidulfo Rosales tras 23 años de representar a los familiares de los 43 normalistas de Ayotzinapa, las declaraciones de Claudia Sheinbaum sobre la reducción salarial de los nuevos ministros de la Suprema Corte, la inseguridad en Zacatecas con el hallazgo de restos humanos en un presunto campo de adiestramiento, el operativo federal que desarticuló una célula del Cártel Jalisco Nueva Generación, los escándalos de abuso infantil en Jalisco y Tamaulipas, el respaldo de Sheinbaum a Genaro Lozano como embajador en Italia, la exoneración de Pío López Obrador y Morena por financiamiento irregular, la disculpa pública de Adidas por apropiación cultural en Oaxaca, el récord histórico de inversión extranjera en México, la violencia en la Copa Sudamericana y la explosión en Cali, Colombia, la recompensa de Estados Unidos por el líder criminal “El Abuelo” y el descubrimiento en Coahuila de la especie de caracol más pequeña del mundo. No olvides suscribirte, dejar tu like y activar la campanita

En esta emisión completa de SAGA Noticias con Kim Armengol y Max Espejel, te presentamos la información más relevante de México y el mundo: la detención de 13 personas por el asesinato de los asesores de Clara Brugada, una riña entre policías y motociclistas en CDMX que dejó un muerto, la muerte de un soldado en Tepalcatepec por una mina terrestre, y un nuevo detenido por el caso de la maestra Irma Hernández en Veracruz. También, la deportación y proceso judicial de Julio César Chávez Jr., la ausencia de Silvano Aureoles en audiencia por desvío millonario, denuncias de maltrato a Genaro García Luna en prisión, y el asesinato del vocalista de Enigma Norteño. Hablamos de las intensas lluvias en Guadalajara, los primeros movimientos diplomáticos del gobierno de Claudia Sheinbaum, el conflicto entre la DEA y la presidencia sobre cooperación en seguridad, y un hallazgo científico en Coahuila: la especie de caracol de agua dulce más pequeña del mundo. Además, contamos con entrevistas exclusivas con el periodista Raúl Torres, la analista Verónica Ortiz y el experto en crimen financiero Salvador Mejía. ✅ No olvides suscribirte, dejar tu like y compartir el video para mantenerte bien informado.

En esta emisión completa de SAGA Noticias con Kim Armengol y Max Espejel, te presentamos la información más relevante de México y el mundo: la detención de 13 personas por el asesinato de los asesores de Clara Brugada, una riña entre policías y motociclistas en CDMX que dejó un muerto, la muerte de un soldado en Tepalcatepec por una mina terrestre, y un nuevo detenido por el caso de la maestra Irma Hernández en Veracruz. También, la deportación y proceso judicial de Julio César Chávez Jr., la ausencia de Silvano Aureoles en audiencia por desvío millonario, denuncias de maltrato a Genaro García Luna en prisión, y el asesinato del vocalista de Enigma Norteño. Hablamos de las intensas lluvias en Guadalajara, los primeros movimientos diplomáticos del gobierno de Claudia Sheinbaum, el conflicto entre la DEA y la presidencia sobre cooperación en seguridad, y un hallazgo científico en Coahuila: la especie de caracol de agua dulce más pequeña del mundo. Además, contamos con entrevistas exclusivas con el periodista Raúl Torres, la analista Verónica Ortiz y el experto en crimen financiero Salvador Mejía. ✅ No olvides suscribirte, dejar tu like y compartir el video para mantenerte bien informado.

En México, por años hemos conviviendo con los letreros de concreto negro con amarillo que junto a una calavera contienen una advertencia: “no cavar”.  Para cualquier persona significa alejarse, pero para la delincuencia organizada, esos letreros han representado todo un mapa para establecer un negocio ilegal altamente redituable: El huachicol. En este episodio,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Mariel Ibarra⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, editora de política de Expansión platica con Víctor Sánchez, profesor e investigador de la Universidad Autónoma de Coahuila y Ana Lilia Pérez, una periodista que desde hace varios años se han metido a las entrañas de Pemex a investigar la corrupción de la petrolera, sobre el origen del huachicol, cómo está organizado el mapa criminal y las posibles soluciones para este delito. Las opiniones de este podcast son responsabilidad de quien las emite. Lo contenido en este podcast es emitido por su autora en su carácter exclusivo cómo profesionista independiente y no refleja las opiniones, políticas o posiciones de otros cargos que desempeña. Leemos sus comentarios en ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@ExpansionMx⁠⁠

Exigen justicia y búsqueda de Ana Amelí con marcha del Ángel al ZócaloMineros exigen reparación a 3 años del derrumbe en El Pinabete  Lula responde a EU: “Las decisiones sobre Brasil las tomamos nosotros”Más información en nuestro Podcast

Why Americans are Moving to Mexico In recent years, there's been a notable surge in Americans purchasing real estate in Mexico. This trend driving Americans to move to Mexico This trend is driven by various factors, including Mexico's appealing climate, diverse culture, and relatively lower cost of living. We will present why Americans are increasingly drawn to Mexican real estate, the legalities involved, and the potential benefits and challenges they may face. Where do Americans Live in Mexico With its stunning beaches, lush mountains, and temperate climate, Mexico offers a diverse range of environments to suit various preferences, from serene beachfront properties to bustling urban apartments. • Mexico City: As the capital and largest city, Mexico City offers a vibrant urban environment with rich cultural history, arts, and an international community. The weather is pleasant year-round because of the high elevation. • Lake Chapala and Ajijic: This area is particularly popular among US and Canadian retirees for its mild climate, scenic beauty, and established expat communities. • Playa del Carmen and the Riviera Maya: Known for stunning beaches and a more relaxed lifestyle compared to Cancun, this area is popular among younger expats and digital nomads. • San Miguel de Allende: Known for its colonial architecture and artistic community, San Miguel de Allende in the state of Guanajuato is a UNESCO World Heritage site and attracts many expats for its beauty and cultural richness. • Puerto Vallarta and Riviera Nayarit: These coastal areas are favored for their beautiful beaches, resort-style living, and active expatriate communities. • Merida: The capital of Yucatan, known for its colonial architecture, safety, and proximity to Mayan ruins and cenotes, attracts expats interested in a blend of modern amenities and historic charm. • Tijuana and Baja California: Proximity to the US border makes cities in Baja California attractive for those who wish to stay close to the US, offering a lower cost of living along with beachfront living. The states of Sonora, Chihuahua, Coahuila, Nuevo Leon, and Tamaulipas also boarder the US. Affordable Living in Mexico In general, the cost of living Mexico is about one third as much as it is in the US. This is one of the primary attractions for Americans to move to Mexico. Overall Cost of LivingThe cost of living in Mexico is about one third to one quarter In the US, for a family of four, the average total cost of living, including rent, is about $7,400 per month, while for a single person, these costs are approximately $3,300. These figures can vary based on factors like food, housing, transportation, and personal care expenses. These costs vary greatly depending on where you living, your life style, and if healthcare is covered by your employer. Here are some estimated costs of living in different Mexican cities. These are the monthly costs in US dollars for one person with a modest, average Mexican lifestyle: • Mexico City: $1,000• Los Cabos: $900• Cancun: $850• Monterrey: $800• Tijuana: $775• Guadalajara: $750• Hermosillo: $750• Chihuahua: $725• Querétaro: $725• San Luis Potosi: $700• Puebla: $700• Toluca: $690• Michoacán: $690• Aguascalientes: $675• Cuernavaca: $675• Merida: $675• Nayarit: $660• Morelia: $660• Acapulco: $650• Veracruz: $650• Durango: $650• Zacatecas: $640• Oaxaca: $625• Yucatan: $600• Chiapas: $600• Tabasco: $590• Campeche: $580• Hidalgo: $575• Guerrero: $550 US expats may desire a higher lifestyle than a typical Mexican average. Americans may have additional costs such as travel back to the US and medicare. The cost of living across Mexico can range from $500 – $2,000 per month. A comfortable life in Mexico, including renting a one-bedroom apartment with air conditioning in a good location, can typically be achieved with a monthly budget of about $1,200. This budget includes other expenses like utilities, internet, mobile phone, food, transportation, entertainment,

Catean rancho ligado a empresario gasolinero en Coahuila  Suecia prohíbe dejar a los perros solos más de 6 horas en casa  Más información en nuestro podcast

¡En un operativo sin precedentes, autoridades federales y estatales aseguraron en Coahuila nada más y nada menos que 129 carrotanques con más de 15 millones de litros de huachicol!See omnystudio.com/listener for privacy information.

Cierre de frontera de EU al ganado mexicano deja  pérdidas millonariasEntregan primeros cuerpos del caso Crematorio PlenitudProcesan a Alberto Fernández por presunta corrupciónMás información en nuestro Podcast

* Ligan huachicol de Coahuila con barco decomisado en Tamaulipas* Fiscalía abre investigación por presuntos sobornos a Peña Nieto* Rescatistas mexicanos van a ayudar a Texas

Sheinbaum reconoce a bomberos de Coahuila tras elogios de Viola Davis SMN alerta por lluvias y rachas de viento en el Valle de MéxicoIsrael planea ciudad humanitaria en Gaza para 600 mil palestinosMás información en nuestro podcast

Autoridades anuncian el mayor decomiso de "huachicol": 15 millones de litros en Coahuila; roban camión con 33 toneladas de oro y plata, en Jalisco; policía de CDMX denuncia a “Lady Racista”

IMSS cuenta con recursos suficientes: Sheinbaum  Entregan tarjetas Bienestar Paisano a repatriados en Tamaulipas  En Rusia, exministro es hallado muerto tras ser destituido por Putin  Más información en nuestro podcast

Cosa Pública 2.0 - Lu. 30 Jun 2025 Temas de hoy: 1. Tarifazo - Crisis forense - Desaparecidos 2. Jorge Verástegui González: familiar de dos personas desaparecidas, mi hermano y sobrino, Antonio Verástegui González y Antonio de Jesús Verástegui Escobedo, desaparecidos el 24 de enero de 2009 en Parras, Coahuila. 3. Guerra informal 4. Gaza - Migrantes Conducción y producción por: Rubén Martín: https://x.com/rmartinmar Jesús Estrada: https://x.com/jestradax Asistencia de producción y realización: Alejandro Coronado: https://x.com/SoyelCoronado Operador de audio: Emanuel Candelas

Más de 4 mil familias en Saltillo, Coahuila, habitan en zonas de alto riesgoEl Gobierno de la CDMX habilita el Capital BusMás información en nuestro Podcast

I went down to the Mexican state of Coahuila to train with a highly specialized tactical group that successful went to war with the notorious Los Zetas cartel and WON. They are so effective that there is no presence of major criminal organizations in the entire state. I wanted to see how Mexico's greatest group of cartel hunters trained firsthand and they were happy to show me. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Entrevista con Vivir Quintana, cantautora, activista y normalista mexicana, considerada una de las voces más bellas y poderosas de su generación. Originaria de Coahuila, México, Vivir Quintana habla de su infancia y cómo descubrió su pasión por el canto. Comparte sus inicios como cantautora y el impacto que tuvo escuchar a Lola Beltrán y Mercedes Sosa desde niña. Vivir Quintana explica su vida en el norte de México y la influencia que tuvo la música regional mexicana, en particular los corridos, en su desarrollo como cantautora. Estudió en la Escuela Normal Superior con especialidad en español y habla del impacto que sufrió cuando una amiga fue víctima de feminicidio. Para Vivir Quintana, su muerte la hizo reflexionar sobre qué habría pasado si su amiga hubiera podido defenderse de su agresor. Vivir Quintana habla sobre su trayectoria musical, sus estudios en la Escuela Superior de Música de Saltillo (2006) y cómo su experiencia con la música popular mexicana, en particular la lírica y los mensajes que transmiten las canciones, la hizo reflexionar. Habla sobre las canciones que ha compuesto y su participación en 2020 junto a Mon Laferte para interpretar una canción sobre el feminicidio el 7 de marzo en el Zócalo de la Ciudad de México. Vivir Quintana habla sobre la canción “Canción sin miedo” y el efecto que ha tenido en millones de mujeres. En 2022, firmó un contrato con la compañía discográfica Universal Music Group México y en 2023 lanzó su primer álbum, “Te mereces un amor”. Las canciones de Vivir Quintana son una fusión de música folk, regional y ranchera con letras que abordan temas de libertad, amor y poesía. Vivir Quintana habla sobre la experiencia de compartir el escenario con artistas de renombre como Aterciopelados, Caifanes, Manuel García, Silvio Rodríguez, entre otros. Vivir Quintana es embajadora EQUAL de Spotify y habla sobre el reconocimiento que ha recibido como una de las 100 personas mexicanas más creativas por Forbes México y como “una de las figuras femeninas más reconocidas en nuestro país” por Rolling Stone en español. Como parte del reconocimiento a su trayectoria y el impacto de su trabajo en la sociedad, La Academia Latina de la Grabación® rindió homenaje a la carrera y activismo de Vivir Quintana en pro de las mujeres, otorgándole el reconocimiento de “Leading Ladies of Entertainment 2024”, uno de los más importantes de la industria. El reconocimiento fue entregado por dos iconos de la canción latina, Mónica Vélez y Mon Laferte, quienes también han recibido este mismo reconocimiento en años anteriores. Vivir Quintana habla de su segundo álbum, “Cosas que sorprenden a la audiencia”, que consta de corridos que narran historias de mujeres privadas de su libertad por defenderse de sus agresores. Algunas de las canciones incluidas son “Mi Casita”, “Al Tiro”, “Mi Cobija” y “La Noche Buena Más Triste”. A través de estas historias contadas en primera persona, Vivir Quintana reinterpreta el corrido para contar historias reales de mujeres, utilizando su voz como herramienta de transporte y concientización sobre la realidad que vive el país. Vivir Quintana concluye la entrevista compartiendo un mensaje e invitando a escuchar su nuevo álbum, su nuevo disco en vinilo, su libro y su documental. Imagen Crédito: Jesús Cornejo

El Explicador Político con Ernesto Núñez

Inician investigaciones por el homicidio de la presidenta municipal de San Mateo PiñasInicia la jornada de reforestación “Verde Verde Coahuila”Trump asegura que conseguirá "pronto" que Irán e Israel firmen la paz gracias a su "intervención"Más información en nuestro Podcast

La primera ruptura pública y desastrosa del Pride está cada vez más dramática, y las acusaciones que se están lanzando el magnate y el republicano, son cada vez peores. Aunque ya lo veíamos venir a millas, el principio del fin arrancó la semana pasada, cuando Elon anunció que se iba de la Casa Blanca. Desde entonces, ambos se han dicho de mil cosas. La Corte Suprema de Justicia de Estados Unidos desechó la demanda que presentó México hace años en contra de varias empresas armamentísticas estadounidenses, a las que buscaba hacer jurídicamente responsables por la violencia en México al dar a los cárteles un arsenal impresionante.Además…. Al parecer, Morena también se quedará con el control del Tribunal Electoral y sus salas regionales; La Coordinadora Estatal de Trabajadores de la Educación de Guerrero se metió hasta las oficinas del SNTE; El Museo Nacional de Antropología, así como otros museos del INAH, reabrieron sus puertas; Donald Trump y Xi Jinping hablaron por teléfono; Israel recuperó este jueves los cuerpos de Judi Weinstein y Gadi Haggai; El Congreso de Guanajuato rechazó la iniciativa para despenalizar el aborto.Y para #ElVasoMedioLleno… Conoce a Manchas, un bretón español que recorre cada mañana las calles de la capital de Coahuila para detectar fugas de agua ocultas. Para enterarte de más noticias como estas, síguenos en redes sociales. Estamos en todas las plataformas como @telokwento. Hosted on Acast. See acast.com/privacy for more information.

IMSS invertirá 450 millones en Coahuila para renovar clínicas Estudiantes marchan en Toluca a un mes del paro en la UAEMéxEU retira recomendación federal de vacunar contra COVID-19 a embarazadasMás información en nuestro podcast

627. We interview Kelly Jackson, founder of the Cane River Film Festival. Natchitoches has a long and intimate history with American cinema. The Cane River film festival represents the latest chapter in that history. We are as diverse as the community that we represent. Our mission is to showcase, nurture, and support the emerging creative student and independent filmmakers stories about and or filmed in Louisiana. We want to share their films with an audience, seek opportunities for distribution and celebrate their achievement in telling their story that they want to tell. The Cane River film festival is not just a film festival — it's an experience. Now available: Liberty in Louisiana: A Comedy. The oldest play about Louisiana, author James Workman wrote it as a celebration of the Louisiana Purchase. Now it is back in print for the first time in 221 years. Order your copy today! This week in Louisiana history. May 24, 1963. Birthday of great Shreveport basket player Joe Dumars the Former NBA guard and 6-time All-Star who helped the Detroit Pistons win back-to-back NBA Championships in 1989 and 1990. This week in New Orleans history. On May 24, 2013, City Putt, a 36-hole mini golf complex with two courses opened in City Park.  The Louisiana Course highlights cultural themes and cities from around the state. The New Orleans Course showcases streets and iconic themes from around the city, with signs detailing the city's historic sites at each hole. This week in Louisiana. El Camino Real de los Tejas National Historic Trail TX, LA Trail sites are located across 2,580 miles and 5 states (in the U.S.) and thousands of miles in Mexico. The trail runs from the city of Lafayette to the town of Natchitoches. The trail travels west from there into Texas. It splits into two trails while in the state of Louisiana, and joins again at the border with Texas. Website The Trail is administered by the NPS office located at: National Trails Office Regions 6, 7, & 8 El Camino Real de los Tejas National Historic Trail 1100 Old Santa Fe Trail Santa Fe, NM 87505      During the Spanish colonial period in North America, numerous “royal roads” — or caminos reales — tied far-flung regions of the empire to Mexico City. One particular collection of indigenous trails and trade routes became known as El Camino Real de los Tejas, the primary overland route for the Spanish colonization of what is today Texas and northwestern Louisiana. The trail's name is derived not only from its geographic extent but also from some of its original users. Spaniards referred to a prominent group of Caddo Indians as the Tejas, a word derived from the Caddo term for ‘friend' or ‘ally.' Thus, the Spanish province of Tejas, the Mexican state of Coahuila y Tejas, and the historic trail traversing them owe their name to the Caddo language. Postcards from Louisiana. Albany Navarre. Building Blocks for Financial Literacy (ages 6-18). Louisiana Book Festival. Listen on Apple Podcasts. Listen on audible. Listen on Spotify. Listen on TuneIn. Listen on iHeartRadio. The Louisiana Anthology Home Page. Like us on Facebook. 

When people think of Mexican cartels, names like Sinaloa dominate the headlines. But hidden away in the vast deserts of Coahuila, a much darker, more violent history unfolded — the rise and brutal reign of the Zetas. In this special report, we travel to the front lines with Mexico's elite security forces who purged the Zetas from the region and continue to battle their successors, the Northeast Cartel. From mass disappearances and brutal massacres to military-style cartel warfare, discover how Coahuila became one of the only states to rid itself of organized crime — and the lessons it holds for the rest of Mexico. - Inside stories from cartel hunters - The true origins of the Zetas - Northeast Cartel's brutal rise - How Coahuila beat back cartel control - The future of cartel wars in Mexico Thank you to Sombra and Saltillo Safari! Check them out if you're in Mexico- https://www.instagram.com/saltillosafari/?hl=en Follow Sombra: https://www.instagram.com/sombra_cuachic/ Do us a huge favor and like this video, leave a comment, and subscribe to the channel. Gracias! This Episode Is #Sponsored By The Following: AVA! Download the Ava app today, and when you join use promo code CONNECT to get your first month FREE! True Classic! Upgrade your wardrobe and save on @trueclassic at https://trueclassic.com/CONNECT #trueclassicpod Learn more about your ad choices. Visit podcastchoices.com/adchoices

Diputados proponen discutir impuesto a remesas a Cámara de Representantes de EU Sheinbaum visitará la zona carbonífera de Sabinas, CoahuilaAdvierten a Evo Morales que será detenido por trata si se presenta a inscribir su candidatura Más información en nuestro Podcast

El origen de las brujas se remonta a las primeras eras de la humanidad, eran personas que practicaban la brujería. Al brujo se le asocia con el vidente o clarividente, otros lo asocian con un chamán, que son aquellos que se comunican con los difuntos u otras fuerzas de la naturaleza y que también pueden curar a enfermos del cuerpo o del alma.Las brujas son personajes de la imaginación contemporánea gracias a los cuentos, novelas, películas, como también al día de Halloween, que es una fiesta pagana, donde se creía que los espíritus de los muertos aparecían y se mezclaban con los vivos.Se dice que una bruja es la mujer que tiene el poder de la hechicería debido a la ayuda del Diablo o de algún otro demonio, sin embargo, también se dice que en sus orígenes este termino era usado para describir a las mujeres que tenían gran conocimiento del entorno, así como de las propiedades de las plantas; que posteriormente empleaban para aliviar males... o tal vez causar un efecto completamente opuesto...Agradecemos a Fernando Reyna por haber compartido con nosotros esta escalofriante experiencia. Él explica que una noche se quedaron a dormir en casa de sus suegros, ubicada en el ejido de San Isidro.Él se quedó gran parte de la madrugada bebiendo afuera de la casa, hasta que se quedó dormido ahí mismo. Fue entonces que las Brujas de San Isidro intentaron llevárselo...▬▬▬▬▬▬▬▬► Lugar de los hechos : Ejido de San Isidro. Entre los límites del estado de Nuevo León, y el estado de Coahuila, en el norte de México.► Fecha : No especificada► Experiencia compartida por : Fernando Reyna▬▬▬▬▬▬▬▬Te invitamos a seguirnos en todas nuestras redes sociales. Publicamos más contenido aterrador por allá:► YouTube: https://www.youtube.com/FrecuenciaParanormal► Facebook: https://www.facebook.com/FrecuenciaParanormalOficial► TikTok: https://www.tiktok.com/@frecuencia__paranormal► Instagram : https://www.instagram.com/frecuencia.paranormal► Twitter : https://twitter.com/FrecParanormal▬▬▬▬▬▬▬▬¿Tienes un relato que te gustaría compartir en esta Frecuencia?Envíalo a: frecuencia.paranormal.oficial@gmail.com Hosted on Acast. See acast.com/privacy for more information.

El origen de las brujas se remonta a las primeras eras de la humanidad, eran personas que practicaban la brujería. Al brujo se le asocia con el vidente o clarividente, otros lo asocian con un chamán, que son aquellos que se comunican con los difuntos u otras fuerzas de la naturaleza y que también pueden curar a enfermos del cuerpo o del alma.Las brujas son personajes de la imaginación contemporánea gracias a los cuentos, novelas, películas, como también al día de Halloween, que es una fiesta pagana, donde se creía que los espíritus de los muertos aparecían y se mezclaban con los vivos.Se dice que una bruja es la mujer que tiene el poder de la hechicería debido a la ayuda del Diablo o de algún otro demonio, sin embargo, también se dice que en sus orígenes este termino era usado para describir a las mujeres que tenían gran conocimiento del entorno, así como de las propiedades de las plantas; que posteriormente empleaban para aliviar males... o tal vez causar un efecto completamente opuesto...Agradecemos a Fernando Reyna por haber compartido con nosotros esta escalofriante experiencia. Él explica que una noche se quedaron a dormir en casa de sus suegros, ubicada en el ejido de San Isidro.Él se quedó gran parte de la madrugada bebiendo afuera de la casa, hasta que se quedó dormido ahí mismo. Fue entonces que las Brujas de San Isidro intentaron llevárselo...▬▬▬▬▬▬▬▬► Lugar de los hechos : Ejido de San Isidro. Entre los límites del estado de Nuevo León, y el estado de Coahuila, en el norte de México.► Fecha : No especificada► Experiencia compartida por : Fernando Reyna▬▬▬▬▬▬▬▬Te invitamos a seguirnos en todas nuestras redes sociales. Publicamos más contenido aterrador por allá:► YouTube: https://www.youtube.com/FrecuenciaParanormal► Facebook: https://www.facebook.com/FrecuenciaParanormalOficial► TikTok: https://www.tiktok.com/@frecuencia__paranormal► Instagram : https://www.instagram.com/frecuencia.paranormal► Twitter : https://twitter.com/FrecParanormal▬▬▬▬▬▬▬▬¿Tienes un relato que te gustaría compartir en esta Frecuencia?Envíalo a: frecuencia.paranormal.oficial@gmail.com Hosted on Acast. See acast.com/privacy for more information.

¿Qué está haciendo Stellantis en Coahuila y que ya no?