Podcasts about Dish

Weston Jameson is the Men's Basketball Head Coach at D2 Harding University in Searcy, Arkansas. In just his second year at the helm in 2024-25 he led the Bison to a 22-10 record and the NCAA Tournament after winning the Great American Conference Tournament. Prior to taking over the men's program at Harding, Jameson was an assistant coach for the women's basketball programs at Abilene Christian University (2021-2023), Arkansas State University (2020-2021) and Harding (2015-2020).Before his first stint at Harding, Jameson worked as the junior boys head coach and senior boys assistant coach at Central Arkansas Christian School in North Little Rock in 2014-15.Jameson was a three-year starter and four-year letter winner at point guard for the Harding men's basketball team from 2010-14. He had 474 assists in his time as a Bison, fourth on Harding's career list, and helped lead the Bisons to the 2014 Great American Conference Tournament championship. Jameson played in three NCAA Division II Tournaments during his career.On this episode Mike & Weston discuss importance of establishing a great team culture over merely focusing on wins and losses. Jameson articulates that championship standards—a commitment to excellence, discipline, and energy—are the foundational elements that ultimately define the success of a program. Reflecting on his own coaching journey, Jameson emphasizes the necessity of cultivating a cohesive environment where players are aligned with the team's core values and motivated to achieve their utmost potential. This episode also delves into the nuances of coaching at different levels, including the transition from high school to collegiate athletics, and the unique challenges and rewards associated with coaching both men's and women's teams. With his wealth of experience, Jamison offers invaluable insights into the intricacies of building a successful basketball program grounded in strong relationships and shared aspirations.Follow us on Twitter and Instagram @hoopheadspod for the latest updates on episodes, guests, and events from the Hoop Heads Pod.Make sure you're subscribed to the Hoop Heads Pod on iTunes or wherever you get your podcasts and while you're there please leave us a 5 star rating and review. Your ratings help your friends and coaching colleagues find the show. If you really love what you're hearing recommend the Hoop Heads Pod to someone and get them to join you as a part of Hoop Heads Nation.Grab your notebook and pen before you listen to this episode with Weston Jameson, Men's Basketball Head Coach at Harding University.Website - https://hardingsports.com/sports/mens-basketballEmail - wjameson@harding.eduTwitter/X - @coachwjamesonVisit our Sponsors!Dr. Dish BasketballThis October, our friends at Dr. Dish Basketball are giving away one Dr. Dish CT+ to a school or facility and one Dr. Dish Home to a home user! Enter to win at info.drdishbasketball.com/sweepstakes for a chance to win your own Dr. Dish shooting machine. Entries close October 10th at 11:59 AM. No purchase necessary, see site for details. Visit

On this episode, Mike and Jason discuss the Western Conference win total over/unders for the 2025-2026 season.Visit our Sponsors!Dr. Dish BasketballThis October, our friends at Dr. Dish Basketball are giving away one Dr. Dish CT+ to a school or facility and one Dr. Dish Home to a home user! Enter to win at info.drdishbasketball.com/sweepstakes for a chance to win your own Dr. Dish shooting machine. Entries close October 10th at 11:59 AM. No purchase necessary, see site for details. Visit drdishbasketball.com today.The Coaching PortfolioYour first impression is everything when applying for a new coaching job. A professional coaching portfolio is the tool that highlights your coaching achievements and philosophies and, most of all, helps separate you and your abilities from the other applicants. Special Price of just $25 for all Hoop Heads Listeners.Wealth4CoachesEmpowering athletic coaches with financial education, strategic planning, and practical tools to build lasting wealth—on and off the court.If you listen to and love the Hoop Heads Podcast, please consider giving us a small tip that will help in our quest to become the #1 basketball coaching podcast. https://hoop-heads.captivate.fm/supportTwitter/X Podcast - @hoopheadspodMike - @hdstarthoopsJason - @jsunkleInstagram@hoopheadspodFacebookhttps://www.facebook.com/hoopheadspod/YouTubehttps://www.youtube.com/channel/UCDoVTtvpgwwOVL4QVswqMLQ

This week on Cooking Issues, Dave Arnold and the crew welcome special guest KC Boyle of Dock to Dish, a pioneering community-supported fishery connecting local fishermen directly with restaurants. KC breaks down how their model short-circuits the traditional supply chain, gives boats better pay, and brings overlooked species like sea robin, welks, and local red shrimp to chefs' menus.Alongside the seafood talk, Dave recounts his oily laundry disaster, debates eggplant varietals with John, and Jack shares food adventures from Taiwan, Hong Kong, and China — including stinky tofu, abalone, and Michelin dining in Chengdu. The conversation veers into fruit obsessions, etiquette in fine dining comps, and why Americans need to expand their fish vocabulary.From abalone and blowfish to razor clams and blackfish, this episode dives deep into the hidden bounty of local waters and what it takes to get them onto plates.Cooking Issues — where chefs, fish, and the occasional lifetime-guaranteed backpack all meet at the table. Hosted on Acast. See acast.com/privacy for more information.

Bari Weiss is now the editor-in-chief of CBS News. Bridget is probably gonna join ICE so she can go to the Super Bowl, and Pete Hegseth fat-shames a room full of generals.0:00 - Introduction2:09 - Chickens Come Home To Roost11:46 - BON CHARGE12:50 - Weather13:27 - Parades of Morons20:26 - BRUNT21:37 - Sh*t's Gettin' Real24:41 - Phetasy News25:37 - The Internet Is GloriousGet your Overburned With Mitochondrial Challenges t-shirts HERE - https://bit.ly/bridgetphetasy-merch Designs are available on the front and the back! End Music - Sweetfire performed by Lightmaker Walk-Ins Welcome YouTube Channel https://www.youtube.com/@morebridgetphetasy ---------------------------------------------------------------------- Thanks to our sponsors BON CHARGE & BRUNT - Revitalize your skin with BON CHARGE's Red Light Face Mask and get 15% off at https://bit.ly/boncharge-df - BRUNT didn't just make a durable work boot—they reinvented comfort for the hardest workers out there. For a limited time, our listeners get $10 off at BRUNT by using code DUMPSTER at checkout - https://bit.ly/DF-BRUNT ---------------------------------------------------------------------- We just want to make you laugh while the world burns. We produce media content, essays, and merchandise such as t-shirts and greeting cards that make burgers out of your sacred cows and tell you not to take yourself so damn seriously. Buy PHETASY MERCH here: https://www.bridgetphetasy.com/ For more content, including the unedited version of Dumpster Fire, BTS content, writing, photos, livestreams and a kick-ass community, subscribe at https://phetasy.com/ Twitter - https://twitter.com/BridgetPhetasy Instagram - https://www.instagram.com/bridgetphetasy/ Podcast - Walk-Ins Welcome with Bridget Phetasyhttps://itunes.apple.com/us/podcast/walk-ins-welcome/id1437447846 https://open.spotify.com/show/7jbRU0qOjbxZJf9d49AHEh https://play.google.com/music/listen?u=0#/ps/I3gqggwe23u6mnsdgqynu447wva 

Chris Richardson is entering his 6th season as the Men's Basketball Head Coach at Wheeling University in the 2025-2026 season. During his career he has been a part of five 20-win seasons, two conference championships, three NCAA tournament appearances and one conference tournament championship. Richardson has coached 22 all-conference players and three All-Americans.Richardson previously spent six seasons as an assistant coach at Central Missouri, two seasons as an assistant at Delta State, and one season as an assistant at both Fairmont State and University of Charleston. He got his first coaching job at Arkansas Tech University in 2009.Richardson began his career as an intern with the Memphis Grizzlies, where he worked for General Manager Chris Wallace.On this episode Mike & Chris discuss the keys to fostering a supportive and growth-oriented environment within a basketball program. Throughout the discussion, we emphasize the dual objectives of developing both the athletic and personal capacities of student-athletes, encouraging them to lead not only by example but also through their interactions with teammates. Richardson shares insights from his extensive coaching journey, highlighting the necessity of building relationships that transcend mere performance metrics. He articulates a philosophy of coaching that prioritizes character development alongside athletic success, demonstrating how this approach nurtures a cohesive team culture. Ultimately, this episode serves as a testament to the profound impact that intentional leadership and genuine mentorship can have on young athletes, shaping them into not only better players but also better individuals.Follow us on Twitter and Instagram @hoopheadspod for the latest updates on episodes, guests, and events from the Hoop Heads Pod.Make sure you're subscribed to the Hoop Heads Pod on iTunes or wherever you get your podcasts and while you're there please leave us a 5 star rating and review. Your ratings help your friends and coaching colleagues find the show. If you really love what you're hearing recommend the Hoop Heads Pod to someone and get them to join you as a part of Hoop Heads Nation.Take some notes as you listen to this episode with Chris Richardson, Men's Basketball Head Coach at Wheeling University.Website – https://wucardinals.com/sports/mens-basketballEmail – crichardson@wheeling.eduTwitter/X - @CRich4Visit our Sponsors!Dr. Dish BasketballThis October, our friends at Dr. Dish Basketball are giving away one Dr. Dish CT+ to a school or facility and one Dr. Dish Home to a home user! Enter to win at info.drdishbasketball.com/sweepstakes for a chance to win your own Dr. Dish shooting machine. Entries close October 10th at 11:59 AM. No purchase necessary, see site for details. Visit drdishbasketball.com today.The Coaching PortfolioYour first impression is everything when applying for a new coaching job. A professional coaching portfolio is...

This is a free preview of a paid episode. To hear more, visit andrewsullivan.substack.comKatie is a journalist, podcaster, and longtime friend of the Dish. She's a former staff writer at The Stranger, and she's contributed to The Atlantic, The Guardian, The Free Press, and The Weekly Dish. She hosts the podcast “Blocked and Reported” alongside Jesse Singal, and she just wrote her first book, Drink Your Way Sober: The Science-Based Method to Break Free from Alcohol.For two clips of our convo — how Katie's drinking became a problem, and why naltrexone isn't widely known — head to our YouTube page.Other topics: raised in western Carolina; Katie's first drink; studying abroad in England for the lower drinking age; Churchill's boozing; pub culture in the UK; being energized by alcohol vs sedated; chasing the buzz; the cycle of denial; the AA notion that one drink is too many; how rats react to alcohol; the parallels with Ozempic; why I started smoking weed; Ken Burns on Prohibition; the founder of AA; the belladonna and antabuse treatments; the Sinclair Method; why Mormons are so great; why Gen Z is drinking less; Covid alcoholism; the unsightly effects of booze; drinking in secret; the shame of addiction; PrEP; the meth crisis among gays; the high rates of lesbian divorce; Nancy Mace and Megyn Kelly going radical; the belief that recovery should be hard and medication is cheating; AA's hold on the legal system; opioids; and the massive death toll of alcohol.Browse the Dishcast archive for an episode you might enjoy. Coming up: Michael Wolff on Epstein, Karen Hao on AI, Charles Murray on finding religion, Michel Paradis on Eisenhower, David Ignatius on the Trump effect globally, Mark Halperin on the domestic front, and Arthur Brooks on the science of happiness. As always, please send any guest recs, dissents, and other comments to dish@andrewsullivan.com.

Jordan Fair is entering his first season as a Men's Basketball Assistant Coach at Arkansas State University in 2025-2026 under Head Coach Ryan Pannone.Fair spent the previous 4 seasons as the Head Coach at his alma mater Oldsmar Christian (FL) High School building up the Eagles into one of the top 25 high school programs in the country. Fair has also worked in player development with NBA players including Donovan Mitchell, Anfernee Simons, John Henson, Tony Bradley, Adrian Griffin, Aaron Jackson, Harrison Barnes, and more.Fair served as an assistant coach under Rick Pitino at Louisville during the 2016-2017 season following his first stint as the Head Coach at Oldsmar Christian from 2012-2016. Jordan began his coaching career as an assistant to Pannone at Oldsmar in 2010 and then was an assistant at Faith Baptist (FL) High School for the 2011-2012 season.As a player, Fair competed collegiately for Lee University and the University of North Florida.On this episode Mike & Jordan discuss the importance of personal growth and adaptation in coaching, as Fair reflects on his experiences from coaching at the high school level to entering the collegiate sphere. He emphasizes the necessity of hard work, continuous learning, and cultivating a positive environment for both players and staff, highlighting the profound impact that relationships and culture have within a team. Fair's commitment to developing not only skilled athletes but also good individuals is central to his coaching philosophy. As he embarks on this new chapter at Arkansas State, listeners are invited to explore the challenges and joys that accompany the pursuit of excellence in the world of basketball.Follow us on Twitter and Instagram @hoopheadspod for the latest updates on episodes, guests, and events from the Hoop Heads Pod.Make sure you're subscribed to the Hoop Heads Pod on iTunes or wherever you get your podcasts and while you're there please leave us a 5 star rating and review. Your ratings help your friends and coaching colleagues find the show. If you really love what you're hearing recommend the Hoop Heads Pod to someone and get them to join you as a part of Hoop Heads Nation.Grab pen and paper before you listen to this episode with Jordan Fair, Men's Basketball Assistant Coach at Arkansas State University.Website - https://astateredwolves.com/sports/mens-basketballEmail - jordanfair3@gmail.comTwitter/X - @Jordan_FairVisit our Sponsors!Dr. Dish BasketballThe Dr. Dish Basketball Semi-Annual Sale is live. For a limited time, save up to $4,000 on their lineup of basketball shooting machines. If you're serious about taking your game to the next level, whether you're a player, a parent, or a coach, this is the sale you've been waiting for. Dr. Dish machines are proven to help players improve their shot form, build consistency, and gain the confidence needed on the court. Don't miss out on these limited-time savings. Visit

"Jack Riccardi talks breaking news about Hamas hostage release and sean combs sentencing, special guest includes former DA Nico La Hood, full-time SAPD security for the mayor, business is down on the River Walk and "The Dish."

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

Find out what lie Lainey Wilson lied to her fiancé on their first date. Plus, Tim McGraw played wingman at his latest concert and find out the most famous person is in Scotty McCreery's phone and more!See omnystudio.com/listener for privacy information.

The government has announced it will put five million dollars into a roof fund for Auckland's Manuka Doctor tennis arena; the total cost is expected to be $15 million. It is the first project to get money from the government's $70 million Major Event & Tourism Package, that was announced just last month. Tourism and Hospitality Minister Louise Upston spoke to Lisa Owen.

In this episode of Once Upon a Gene, Effie sits down with Dr. Maya Gosztyla from Brainstorm Therapeutics to explore one of the most exciting frontiers in rare disease research - organoids. These “mini brains in a dish” are clusters of real human brain cells grown from a child's stem cells. They're giving researchers and families new ways to study disease, test drugs, and imagine personalized treatments. Effie and Maya talk about: What organoids are and why they matter for rare diseases How organoids could replace traditional mouse models, speeding research while reducing reliance on animal studies The potential for organoids to accelerate drug development and get treatments to clinical trials faster How these tiny models might unlock personalized medicine, tailored to each child's unique mutation Why this shift from “watching and waiting” to testing and acting could be transformative for families Maya brings not only her scientific brilliance but also her heart and connection to the rare disease mission. This conversation will expand your sense of what's possible for the future of research, treatment, and hope for our kids.

Welcome to episode 276, where we will discuss chapter 12 of Lady Midnight, Stronger by Far   Join the discussion in our FB group! https://www.facebook.com/groups/286288765619887 Follow us on Instagram @Downworlderdishpodcast  E-mail us: downworlderdish@gmail.com Intro Music - The Gatekeepers by Shane Ivers Music from https://filmmusic.io Outro Music - "Ice Flow" by Kevin MacLeod (https://incompetech.com)  License: CC BY (http://creativecommons.org/licenses/by/4.0/)

Video from Morgan Wallen's arrest has been released, did Keith Urban change the lyrics in one of his songs about Nicole Kidman and more! See omnystudio.com/listener for privacy information.

October 1st 2025 - Welcome to the first day of spooky, scary month! We've got The Dish, Dad Joke, games and more! Listen anywhere you are on our free iHeartRadio app or anywhere you get your podcasts

On this episode, Mike and Jason discuss the Eastern Conference win total over/unders for the 2025-2026 season.Visit our Sponsors!Dr. Dish BasketballThe Dr. Dish Basketball Semi-Annual Sale is live. For a limited time, save up to $4,000 on their lineup of basketball shooting machines. If you're serious about taking your game to the next level, whether you're a player, a parent, or a coach, this is the sale you've been waiting for. Dr. Dish machines are proven to help players improve their shot form, build consistency, and gain the confidence needed on the court. Don't miss out on these limited-time savings. Visit drdishbasketball.com today.The Coaching PortfolioYour first impression is everything when applying for a new coaching job. A professional coaching portfolio is the tool that highlights your coaching achievements and philosophies and, most of all, helps separate you and your abilities from the other applicants. Special Price of just $25 for all Hoop Heads Listeners.Wealth4CoachesEmpowering athletic coaches with financial education, strategic planning, and practical tools to build lasting wealth—on and off the court.If you listen to and love the Hoop Heads Podcast, please consider giving us a small tip that will help in our quest to become the #1 basketball coaching podcast. https://hoop-heads.captivate.fm/supportTwitter/X Podcast - @hoopheadspodMike - @hdstarthoopsJason - @jsunkleInstagram@hoopheadspodFacebookhttps://www.facebook.com/hoopheadspod/YouTubehttps://www.youtube.com/channel/UCDoVTtvpgwwOVL4QVswqMLQ

Episode 51 - Clinicians Driving Interoperability: Insights from the HL7 Da Vinci Project Clinical Advisory Council (CAC) On this episode POCP CEO and host Tony Schueth sat down with Dr. Julia Skapik (SVP & CMO at PurpleLab, practicing physician, member of the HL7 Da Vinci Clinical Advisory Council, and outgoing HL7 International board chair) and Dr. Steven Waldron (Chief Medical Informatics Officer at the American Academy of Family Physicians and Co-Chair of the Da Vinci Clinical Advisory Council). Together, they explored how clinicians are shaping interoperability and standards development through the HL7 Da Vinci Project's Clinical Advisory Council (CAC).

Nick and Angela welcome a performer whose surreal comedy has made him one of Britain's most distinctive voices. Mawaan Rizwan's career has been anything but ordinary, taking him from clown school to the Edinburgh Fringe. He created and stars in the surreal BBC comedy Juice, which earned him a BAFTA, and now he joins Nick and Angela to talk about the show's new series. Mawaan likes a vermouth cocktail (when he's feeling fancy), so Nick pours a Sharp Dresser to start.  Mawaan is also a big fan of ramen, so Angela serves a pork and mushroom tantanmen, topped with jammy eggs and spring onions. The dish is paired with a glass of The Dry Dam Riesling, whose acidity and creamy notes balance the richness of the broth. The conversation reflects Mawaan's playful spirit, touching on his passion for Beef Wellington, the time he sculpted Paul Hollywood's cheekbones in brandy snap, and even the unlikely showbiz “beef” he's nursing with Ellie Goulding. He also lets Angela in on his burrata hack for levelling up instant noodles. You can watch full episodes of Dish on YouTube and, new for this season, on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk  Dish from Waitrose is made by Cold Glass Productions Timestamps: 00:00 - Welcome Chat & Excitement for Mawaan 02:26 - Seasonality Segment: Mushrooms  04:42 - Mawaan Rizwan is here!  06:34 - Food Likes & Dislikes 12:38 - Mawaan's Bake Off Experience  15:20 - Today's Dish: Pork & Mushroom Tantanmen  17:38 - From Juice & BAFTA's to Working with Family  26:24 - Fast Food Quiz  27:52 - From Wigs to Clown School  31:20 - End of the Show Question  34:41 - Listener Mentions & Episode Farewell

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In this moving episode of Dishing with Buff Faye, Buff opens the studio doors to a powerful conversation with Riss, a brave trans teen, and his loving mom, Julie Hester Hill. Together, they share their journey of growing up—and parenting—trans in the South, offering listeners an intimate look at the power of visibility, affirmation, and unconditional love.  Before the interview, Buff gets a surprise visit from her sidekick Funsize, who brings her funny wit and joy back to the mic. The two dish on Charlotte Pride, Halloween drag looks, Funny Bus tours, and Funsize's exciting new home shopping with her wife Julia. After a few laughs (and some tea about Bitesize, the puppet stand-in that didn't quite make the cut), Buff transitions into the heart of the episode. Riss opens up about knowing who he was from a young age and the moment he found the courage to tell his mom, describing it as “God pushing the wrong button.” Julie shares what it was like hearing those words and how her unconditional love helped Riss grow into the confident young man he is today. The episode highlights the importance of safe spaces for trans youth, the joy of chosen community, and the incredible strength it takes to live authentically in a world that is harsh to trans people and doesn't make it easy. It's a reminder that parents have the power to change lives by simply choosing love.  They close out with a fun round of “YASSS QUEEN or GIRL BYE,” bringing laughter and light to a deeply heartfelt episode supporting our trans families out there. Let's Dish, y'all. #DishingWithBuffFaye #TransYouth #QueerJoy #BuffFayePodcast #LGBTQFamily #CharlotteDrag #AllBuffTV #YasssQueen

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September 30th 2025 - Happy Tuesday to you! We've got the Dish, Dad Joke, game time, and more! Listen for free anywhere you go on the iHeartRadio app

Jason Parker is the founder of JP3 Training in Tulsa, Oklahoma where he strives to help basketball players grow their skills and aggressiveness. Prior to starting JP3 in August of 2025 Jason served 12 years as an athletic director at Muskogee Public Schools, Sapulpa Public Schools, and Monte Cassino School. Jason earned his Juris Doctorate in 2012 from Tulsa and passed the Oklahoma Bar Exam in 2013. While completing his JD, he served as a graduate assistant in Athletics at Tulsa.As a player, Jason graduated from Memorial High School finishing 3rd academically and was the school's all-time leading scorer. He went on to play at The University of Tulsa where he played on an NIT Championship Team in 2001 and in the NCAA Tournament in 2002 and 2003. While at TU, he received several honors as a student athlete: 2004 College Basketball Student-Athlete of the Year Finalist; 2004 ESPN Second Team Academic All-American; 2003 ESPN Third Team Academic All-American; 2003 NCAA Tournament Second Round Player of the Game. He finished his playing career in the top ten in Tulsa Men's Basketball history in points, assists, steals, and three-pointers. After receiving his undergraduate degree from Tulsa, Jason played professionally in top leagues in Italy, Russia, and Greece as well as the NBDL.On this episode Mike & Jason discuss how the essence of development lies in cultivating life skills, particularly the ability to be aggressive, which Parker defines as the interplay of focus and force. He states that this concept transcends the court, impacting various facets of life, including personal relationships and career ambitions. Throughout the episode, we delve into Parker's unique approach to training, which prioritizes a structured, intentional methodology that fosters both skill enhancement and personal growth in young athletes. This discussion not only underscores the significance of mindset in sports but also serves as a broader commentary on the essential life lessons that can be gleaned from athletic participation.Follow us on Twitter and Instagram @hoopheadspod for the latest updates on episodes, guests, and events from the Hoop Heads Pod.Make sure you're subscribed to the Hoop Heads Pod on iTunes or wherever you get your podcasts and while you're there please leave us a 5 star rating and review. Your ratings help your friends and coaching colleagues find the show. If you really love what you're hearing recommend the Hoop Heads Pod to someone and get them to join you as a part of Hoop Heads Nation.Get ready to take some notes as you listen to this episode with Jason Parker, Founder of JP3 Training,Website - https://www.jp3training.com/Email - jp3training@gmail.comTwitter/X - @jp_3trainingVisit our Sponsors!Dr. Dish BasketballThe Dr. Dish Basketball Semi-Annual Sale is live. For a limited time, save up to $4,000 on their lineup of basketball shooting machines. If you're serious about taking your game to the next level, whether you're a player, a parent, or a coach, this is the sale you've been waiting for. Dr. Dish machines are proven to help players improve their shot form, build consistency, and gain the confidence needed on the court. Don't miss out on...

Lainey Wilson's wild moment spotting someone she knew at one of her showsSee omnystudio.com/listener for privacy information.

Kevin Snyder is currently an assistant boys' basketball coach at Cherry Creek High School in Greenwood Village, Colorado. He spent the previous three seasons as the 9th grade boys' head coach at Bentonville West High School in Arkansas. Prior to his time at the high school level, Snyder coached collegiately in various roles at Bucknell, Brown, Williams College, and The College of William and Mary.As a player Snyder was a 1,000 point scorer at Williams College where he served as a team captain and was the team's MVP during his senior season in 2008-09.On this episode Mike & Kevin discuss the contrasting experiences between coaching at the high school and collegiate levels. Snyder shares how the high school environment often emphasizes enjoyment and teamwork, while the collegiate realm is inherently more business-like, with athletes on scholarships shaping a different dynamic. He reflects on the malleability of high school athletes, which allows for significant development in their skills and understanding of the game. Throughout the conversation, Snyder shares his personal journey and the profound impact of coaching on both his life and the lives of his players, reinforcing the idea that coaching is ultimately about guiding young individuals through their formative experiences. Ultimately, the episode serves as a testament to the challenges and rewards of coaching at the high school level, highlighting the importance of mentorship and personal growth in the realm of athletics.Follow us on Twitter and Instagram @hoopheadspod for the latest updates on episodes, guests, and events from the Hoop Heads Pod.Make sure you're subscribed to the Hoop Heads Pod on iTunes or wherever you get your podcasts and while you're there please leave us a 5 star rating and review. Your ratings help your friends and coaching colleagues find the show. If you really love what you're hearing recommend the Hoop Heads Pod to someone and get them to join you as a part of Hoop Heads Nation.Grab pen and paper before you listen to this episode with Kevin Snyder, assistant boys' basketball coach at Cherry Creek High School in Greenwood Village, Colorado.Website - https://cherrycreekboysbasketball.org/Email – ksnyder2408@gmail.comTwitter/X - @ksnyder2408Visit our Sponsors!Dr. Dish BasketballThe Dr. Dish Basketball Semi-Annual Sale is live. For a limited time, save up to $4,000 on their lineup of basketball shooting machines. If you're serious about taking your game to the next level, whether you're a player, a parent, or a coach, this is the sale you've been waiting for. Dr. Dish machines are proven to help players improve their shot form, build consistency, and gain the confidence needed on the court. Don't miss out on these limited-time savings. Visit drdishbasketball.com today.

"Jack Riccardi talks Comey indictment, cotton, Anita Franco, featured guests include legal experts Prof. Bill Piatt and (ret'd) Judge Steve Hilbig and "The Dish."

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September 26th, 2025 - It's a rare Friday podcast! It's Harvest Festival season, and you can help! Jackie accidentally committed to helping while heavily medicated. We've got the Dish, Dad Joke, and Spicy Ryan stops by to cry about his seasonal allergies....

OIN SHERI HORN HASAN @ FOR THIS WEEK'S ASTROLOGICALLY SPEAKING PODCAST WHICH DROPS SEPTEMBER 26 @ https://www.karmicevolution.com/astrologically-speakingSome astro transits are fleeting but all are part of a cycle—astrology is, after all, the study of cycles! The one that's most prevalent right now is clearly represented by the repercussions of the recent Mars in Scorpio third quarter waning “crisis in consciousness” square to Pluto in Aquarius which perfected on September 24. The repercussions triggered by this Mars/Pluto square are clearly upon us now, especially here in the U.S. Don't forget that when you put Mars & Pluto together—whether its through aspects between the two or aspects between planets in their ruled signs of Aries & Scorpio—you can pretty much be assured the energies are going to be about one or more of the following subjects: money, power, control, secrets, sex, anger, &/or violence.That's why astrologer Rob Hand defines this square in his book “Planets In Transit” as a time that heralds “a serious conflict between individual energies & the energies of a group.” This becomes more obviously prevalent now because Pluto is in Uranus-ruled Aquarius, the sign of groups. “Transit cycles involving Pluto have a strange way of producing total destruction of your own ends if you take illegitimate shortcuts,” Hand continues. However, “the consequences of your deceptive actions will not be apparent until the next time transiting Mars either conjoins or opposes Pluto.” Hand is, of course, speaking of the transit of Mars to one's natal Pluto. However, I have found his description of aspects between transiting planets often to be as accurate in energetic terms as a transit to a natal chart planet. At the least, he captures the essence of the potential manifestation of archetypal aspect combinations be they solely in the sky or affecting the natal.And don't forget astrologer Michael Lutin's teaching that whenever an aspect in the sky echoes one in your individual chart, you will experience a “recurrence” of that energy.I can pretty much guarantee that there are plenty of Mars/Pluto frictional aspects in the natal charts of sexual abuse victims, such as those trafficked by sexual predator Jeffrey Epstein, though there are likely other astrological indications specific to each as well. Anybody recognize how a recurrence of Mars/Pluto energy entered the collective since a number of his victims spoke out about his abuse on the steps of the U.S. Capitol in Washington, D.C. recently? And how this week's election of a new Congresswoman in Arizona put the Epstein issue front & center back in the news?According to The Hill publication on Sept 25: “Lawmakers in both parties fighting to force the Trump administration to release all the federal files on Jeffrey Epstein took a big step closer to their goal this week. Adelita Grijalva's victory on Tuesday in a special House election in southern Arizona sends another Democrat to Capitol Hill — and secures the deciding 218th signature on a discharge petition designed to compel the Justice Department to disclose the still-concealed documents related to the late child sex offender.”THERE WERE INCIDENTS & ACCIDENTS, HINTS & ALLEGATIONSRegardless, since this Mars/Pluto square—which represents the waning third quarter “crisis in consciousness” portion of the Mars/Pluto synodic cycle which began with their conjunction at 0'46” AQ on Feb 14, 2024—we've seen numerous related incidents that reflect its energies pretty accurately.“Incidents” that cannot be ignored here in America if we are to preserve our democratic system of three independent branches of government which are currently now being dissolved & destroyed under the U.S. Pluto return's ongoing energies, along with that of the current Saturn/Neptune conjunction & its cycle in Aries.Incidents such as U.S. president's statement “I hate my enemies” at Charlie Kirk's funeral, which clearly invites others to do the same. Incidents like governmentally-driven suppression of free speech & the decision by the CDC to recommend Covid vaccines ONLY to anyone over 65 or with a verifiable health issue. And then there's the agency's Advisory Committee on Immunization Practices (ACIP) panel vote to restrict children's access to a measles-mumps-rubella vaccine known as MMRV. The panel also postponed a vote on whether all newborns should get the hepatitis B shot. Incidents such as the DoJ's indictment of former FBI director James Comey on charges even the DoJ says won't stick. Incidents such as the FBI dropping its bribery case against the now immigration czar Tom Homan who last year secretly accepted a bag filled with $50K in cash in return for “favors” when he entered government in 2025.Incidents such as learning the Secret Service dismantled a covert telecommunications network spread across five locations in the New York area that contained a system also used to transmit assassination threats against senior U.S. officials during the gathering of the world's dignitaries at the United Nations in New York City this past week.And, neither last nor least, incidents such as the looming U.S. government shutdown on October 1 based on the inability of Congress to do the “Libra thang” & negotiate & compromise to avoid such a catastrophe. Mars square Pluto doesn't compromise, after all…it's about power and those who get hurt in the process be damned…THE HANDWRITING ON THE WALLWe arrived at the first Mars/Pluto waxing first quarter “crisis in action” square on June 11, 2024, & it was July 1, 2024, when the Supreme Court granted U.S. presidents “immunity from criminal liability for…official acts,” according to the American Civil Liberties Union (ACLU.) Thus began the time of “a serious conflict between individual energies & the energies of a group,” as Rob Hand puts it. On November 3, 2024, the day before the U.S. presidential election, Mars made its first exact opposition to Pluto. Because of Mars' retrograde period, these two opposed again late on January 2/early Jan 3, 2025, & then one more time on April 26 of this year.Rob Hand describes a Mars/Pluto opposition thusly: “If you are tempted to gain control over others, be very careful. Eventually you might find yourself opposed by everyone whom you have ever tried to rule.” Certainly sounds like something that ultimately manifested as the massive “No Kings” protest rallies around the nation, no?Meanwhile, the next time Mars & Pluto conjoin to begin a new synodic cycle will be at 3'34” Aquarius on January 27, 2026. So it's between now & then that we'll be experiencing the waning quarter of this current cycle between the two which, again, denotes a time of conflict between those in power & the energies of a group.The U.S. Pluto return brings us back to the origins (read: birth) of America, which clearly did not happen without a fight. Taxation of the colonists by the British monarchy clearly helped ignite the American Revolution, which began in 1775 & lasted until peace was formally declared in 1783.It then took the colonists' "founding fathers" until 1789 to construct a constitution, create three co-equal branches of government, inaugurate the first U.S. president & seat the first Supreme Court justices. As we look at what's happening now, especially the repercussions of the waning square of Mars in Scorpio to Pluto in Aquarius those who are paying attention can clearly see the handwriting on the wall…The question becomes: Do we want to be puppets on a string, or stand up & fight back? Even if it took something as seemingly superficial as the censoring of a late-night talk show comedian to wake the masses up, it nevertheless sparked a revolution against suppression of our democratic rights. The waning portion of this Mars/Pluto cycle advises: Don't let that spark die as the winds of suppression try to snuff it out…   Tune in to all of this & more Astro News You Can Use starting today @ https://www.karmicevolution.com/astrologically-speakingincluding the upcoming September 29 first-quarter lunar monthly square & Mercury in Libra's cardinal square to Jupiter in Cancer October 1, as we wax toward the exact Eris/Chiron conjunction in Aries October 9! See you then! Namaste…

Welcome to episode 275, where we will discuss chapter 11 of Lady Midnight, A Maiden There Lived   Join the discussion in our FB group! https://www.facebook.com/groups/286288765619887 Follow us on Instagram @Downworlderdishpodcast  E-mail us: downworlderdish@gmail.com Intro Music - The Gatekeepers by Shane Ivers Music from https://filmmusic.io Outro Music - "Ice Flow" by Kevin MacLeod (https://incompetech.com)  License: CC BY (http://creativecommons.org/licenses/by/4.0/)

Welcome to another episode of the Cookbook Love Podcast. Today I'm excited to have an interview with Stephanie Hansen. Stephanie is the host of the Emmy-award-winning TV show “Taste Buds with Stephanie”, blogger at Stephanie's Dish, and radio host of The Weekly Dish and author of True North Cabin Cookbook Volume Two: Seasonal Recipes From a Cozy Kitchen. Stephanie hails from Minnesota and spends her summers entertaining in her cabin on True North Island in Minnesota. Today on the show, we talk all about cabin cooking and entertaining, Stephanie's seasonal favorite recipes to welcome guests and feed people the foods of the Midwest and Minnesota.  Things We Mention in This Episode: Stephanie's Dish website blog True North Cabin Cookbook: Volume Two  

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Inside Carolina's recruiting expert Don Callahan joins host Tommy Ashley for an in-season update on North Carolina football recruiting. Callahan and Ashley discuss the latest with QB commit Travis Burgess following season ending ACL surgery for the Grayson star and also discuss remaining options in the 2026 class. Finally, the duo discusses how recruits and prospects take in and process the action during the course of their recruitments as well as how the entire process of the Belichick hire affected the current product. The Inside Carolina Podcast network features a wide range of current UNC sports topics, from game previews and instant postgame analysis, to recruiting breakdowns. IC's stable of writers, insiders and analysts -- plus special guests -- comprise each program. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this episode, Mike and Jason discuss some big picture questions heading into the 2025-26 NBA Season including:Who will be the MVP?Who is the best player right now?Who will be the best player in 2030?Who is the best American player right now?Who will be the best American player in five years?Who will be Rookie of the Year?Who will be the best player from the class of 2025 ... in five years?Where will LeBron James be at the start of the 2026-27 season?Which team had the best offseason?Which team had the worst offseason?What was the best move of the offseason?What was the worst move of the offseason?Visit our Sponsors!Dr. Dish BasketballThe Dr. Dish Basketball Semi-Annual Sale is live. For a limited time, save up to $4,000 on their lineup of basketball shooting machines. If you're serious about taking your game to the next level, whether you're a player, a parent, or a coach, this is the sale you've been waiting for. Dr. Dish machines are proven to help players improve their shot form, build consistency, and gain the confidence needed on the court. Don't miss out on these limited-time savings. Visit drdishbasketball.com today.The Coaching PortfolioYour first impression is everything when applying for a new coaching job. A professional coaching portfolio is the tool that highlights your coaching achievements and philosophies and, most of all, helps separate you and your abilities from the other applicants. Special Price of just $25 for all Hoop Heads Listeners.Wealth4CoachesEmpowering athletic coaches with financial education, strategic planning, and practical tools to build lasting wealth—on and off the court.If you listen to and love the Hoop Heads Podcast, please consider giving us a small tip that will help in our quest to become the #1 basketball coaching podcast. https://hoop-heads.captivate.fm/supportTwitter/X Podcast - @hoopheadspodMike - @hdstarthoopsJason - @jsunkleInstagram@hoopheadspodFacebookhttps://www.facebook.com/hoopheadspod/YouTubehttps://www.youtube.com/channel/UCDoVTtvpgwwOVL4QVswqMLQ

Nick and Angela welcome a new member to the ‘I Cycled to Dish' club, as Sir Grayson Perry pedals his way to the Dish table. Grayson is one of Britain's most celebrated contemporary artists. A potter, writer, broadcaster and social commentator, he rose to fame in 2003 when he won the Turner Prize, becoming the first ceramicist to receive the honour. He joins Nick and Angela to talk about his new tour, Are You Good?, which asks whether any of us are truly behaving ourselves.  We keep it simple at the start, with an ice-cold Daura Damm gluten-free beer. Grayson loves fresh, crunchy salads, and Angela obliges by serving a smashed cucumber and steak noodle salad. The umami flavours are complemented with a glass of Albert Road Pinot Noir. Between bites, the chat covers Marmite confessions, banana rituals, nostalgia for greasy spoons and Nick's delight at discovering someone who likes a pickled onion as much as he does. We even get to hear about the joys of overtaking men in Lycra while wearing a frock.  You can watch full episodes of Dish on YouTube and, new for this season, on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk  Dish from Waitrose is made by Cold Glass Productions

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Ethan Quinn is entering his 5th season as a Men's Basketball Assistant Coach at Denison University in 2025-26. Last season the Big Red recorded a program-record 24 victories, propelling them to their first-ever NCAC regular season championship title. They finished the season ranked #18 in the country. Denison earned an automatic bid to the 2025 NCAA Division III Men's Basketball Championships by winning the North Coast Athletic Conference Tournament. Quinn previously spent two seasons as an assistant coach with the men's basketball program at Ohio Dominican University. He has had a unique journey getting into the college basketball world after being a college football player for four years at Ohio Dominican, graduating in 2017 with a bachelor's degree in sports management and a minor in coaching. On this episode Mike & Ethan discuss the rise of Denison's program from a 5-5 COVID season to an impressive 24 wins, culminating in a historic North Coast Athletic Conference title last season. Ethan hits on the importance of recruiting tenacious players who embody both skill and resilience, a strategy that has catalyzed Denison's success. The conversation also touches on the necessity of instilling a culture that emphasizes hard work and commitment, ensuring players understand the standard of excellence required to become a consistent winner. Furthermore, we explore the nuances of evaluating talent, distinguishing between potential recruits in both high school and AAU settings, while reinforcing the significance of academic criteria in shaping the roster. Ultimately, the episode serves as a testament to the belief that a dedicated coaching staff, complemented by outstanding recruits, lays the foundation for sustained success in collegiate basketball.Follow us on Twitter and Instagram @hoopheadspod for the latest updates on episodes, guests, and events from the Hoop Heads Pod.Make sure you're subscribed to the Hoop Heads Pod on iTunes or wherever you get your podcasts and while you're there please leave us a 5 star rating and review. Your ratings help your friends and coaching colleagues find the show. If you really love what you're hearing recommend the Hoop Heads Pod to someone and get them to join you as a part of Hoop Heads Nation.Get ready to take some notes as you listen to this episode with Ethan Quinn, Men's Basketball Assistant Coach at Denison University.Website - https://denisonbigred.com/sports/mens-basketballEmail - quinne@denison.eduTwitter/X - @quinne76Visit our Sponsors!Dr. Dish BasketballThe Dr. Dish Basketball Semi-Annual Sale is live. For a limited time, save up to $4,000 on their lineup of basketball shooting machines. If you're serious about taking your game to the next level, whether you're a player, a parent, or a coach, this is the sale you've been waiting for. Dr. Dish machines are proven to help players improve their shot form, build consistency, and gain the confidence needed on the court. Don't miss out on these limited-time savings. Visit

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September 22nd 2025 - Jackie's back! And so are the podcasts. All of the highlights from Monday's show in one complete podcast. The Dish, Dad Joke, Easy Trivia and more

Welcome to the 81st edition of the Coach's Corner Round Table on the Hoop Heads Podcast. Each episode of the Coach's Corner Round Table will feature our All-Star lineup of guests answering a single basketball question. A new Coach's Corner Round Table will drop around the 15th of each month.September's Round Table question is: How do you define and communicate roles to players so they buy in and execute effectively?Our Coaching Lineup this month:Jerry Buckley – Bishop Kenny (FL) High SchoolChris DeLisio – Olmsted Falls (OH) High SchoolStephen Halstead – Grace CollegeJoe Harris – Lake Chelan (WA) High SchoolBob Krizancic –Mentor (OH) High SchoolCooperNeimand – Performance Coach for College Basketball CoachesDon Showalter - USA BasketballJohn Shulman – University of Central ArkansasPlease enjoy this Round Table episode of the Hoop Heads Podcast and once you're finished listening please give the show a five star rating and review after you subscribe on your favorite podcast app. Be sure to follow us on twitter and Instagram @hoopheadspod for the latest updates on episodes, guests, and events from the Hoop Heads Pod.Visit our Sponsors!Dr. Dish BasketballThe Dr. Dish Basketball Semi-Annual Sale is live. For a limited time, save up to $4,000 on their lineup of basketball shooting machines. If you're serious about taking your game to the next level, whether you're a player, a parent, or a coach, this is the sale you've been waiting for. Dr. Dish machines are proven to help players improve their shot form, build consistency, and gain the confidence needed on the court. Don't miss out on these limited-time savings. Visit drdishbasketball.com today.The Coaching PortfolioYour first impression is everything when applying for a new coaching job. A professional coaching portfolio is the tool that highlights your coaching achievements and philosophies and, most of all, helps separate you and your abilities from the other applicants. Special Price

"Jack Riccardi talks about what the last nine days have done to change us, why the FCC canceled Kimmel, misunderstanding the Christianity of Charlie Kirk, Kamala's throwing everyone under the bus and "The Dish."

Ideas Covered:The popcorn monsterLeaving with the dish you broughtTwo handsGlasses faceExploration: LIVE! is a weekly podcast in which Brooklyn comedians Charlie Bardey and Natalie Rotter-Laitman explore some of the most (and least) pressing ideas, theories, axioms and concepts out there. Subscribe and Rate Exploration: LIVE! on Apple Podcasts and Spotify and leave us a review to read on a future episode!Exploration: LIVE! has a Patreon! Subscribe here for 3 bonus episodes every month!Follow Charlie on Instagram and Twitter.Follow Natalie on Instagram and Twitter.Follow the show:Twitter: @explorationliveInstagram: @explorationlivecomedyTikTok: @explorationlivecomedyAdvertise on Exploration Live via Gumball.fm.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode, Mike and Jason discuss the worst trades in NBA History. Just a few of the players involved include Scottie Pippen, Wilt Chamberlain, Bill Russell, Kareem Abdul-Jabbar, Kobe Bryant, Dirk Nowitzki, Kevin McHale, Robert Parrish, Kevin Garnett, and more. Plus Mike goes on a Ted Stepien rant and why the NBA now has the "Stepien" rule about not being able to trade first round picks in consecutive seasons.Visit our Sponsors!Dr. Dish BasketballThe Dr. Dish Basketball Semi-Annual Sale is live. For a limited time, save up to $4,000 on their lineup of basketball shooting machines. If you're serious about taking your game to the next level, whether you're a player, a parent, or a coach, this is the sale you've been waiting for. Dr. Dish machines are proven to help players improve their shot form, build consistency, and gain the confidence needed on the court. Don't miss out on these limited-time savings. Visit drdishbasketball.com today.The Coaching PortfolioYour first impression is everything when applying for a new coaching job. A professional coaching portfolio is the tool that highlights your coaching achievements and philosophies and, most of all, helps separate you and your abilities from the other applicants. Special Price of just $25 for all Hoop Heads Listeners.Wealth4CoachesEmpowering athletic coaches with financial education, strategic planning, and practical tools to build lasting wealth—on and off the court.If you listen to and love the Hoop Heads Podcast, please consider giving us a small tip that will help in our quest to become the #1 basketball coaching podcast. https://hoop-heads.captivate.fm/supportTwitter/X Podcast - @hoopheadspodMike - @hdstarthoopsJason - @jsunkleInstagram@hoopheadspodFacebookhttps://www.facebook.com/hoopheadspod/YouTubehttps://www.youtube.com/channel/UCDoVTtvpgwwOVL4QVswqMLQ

Watching the three women representing Team USA and Brooks put it all on the line over the weekend at the World Championships here in Tokyo on Sunday, September 14, was absolutely wild. Had the awesome opportunity to catch up with Erika Kemp, Jess McClain, and Susanna Sullivan on Monday after the race at the Brooks Hyperion House. We get into it all: The highs, lows, debrief the entire race, and the lessons they learned from a tough 26.2 that they'll bring into their running moving forward.IN THIS EPISODE(3:30) How the women are doing really after their performance over the weekend(6:14) How the temperatures really felt—with humidity above 90%(8:34) How Erika felt to see Jess and Susanna leading the race when she wasn't having the day she hoped for(10:54) How Erika handles a disappointing day and navigates shifting her mindset(13:23) How Susanna's training set her up for the best case scenario on Sunday(17:00) Jess details the benefits of the way the course was laid out in Tokyo(17:46) Jess talks about how she got to be at a place where she felt more comfortable racing and "became her own best friend."(21:58) What it meant to "work" the entire marathon and what tools and fuel were available on the course to try to cool off in the heat(37:05) What does the post-race debrief look like?(39:04) Susanna reflects on an awful race in Budapest at the last World Championships on how she bounced back to stellar performances(45:00) What it looked like post-race in the stadium(52:43) What the girls are all looking forward to nextSOCIAL@jesstonn@susannasullivan4@imtinyrik@emilyabbate@hurdlepodcastJOIN: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Daily Hurdle IG Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠SIGN UP: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Weekly Hurdle Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ASK ME A QUESTION: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Email hello@hurdle.us to ask me a question!⁠⁠⁠⁠

REVIEW 3: A segment with Lorenzo Fiori, discussing an Italian recipe for Milan rice with saffron and wine recommendations. Fiori shares culinary expertise on preparing this classic Milanese dish, explaining traditional techniques and ingredients. The conversation includes pairing suggestions and cultural context about Italian cuisine and dining traditions from the Lombardy region.