Podcasts about el paso

The news of Texas covered today includes:Our Lone Star story of the day: How did the week of hearings before a panel of three federal judges in El Paso over Texas' congressional district map redraw go? Travis Morgan, for the Texas Scorecard, covered the entire ordeal and has written this analysis. To see the daily hearing coverage, click here. Links to each day's coverage is at the bottom.Our Lone Star story of the day is sponsored by Allied Compliance Services providing the best service in DOT, business and personal drug and alcohol testing since 1995.The U.S. Supreme Court is putting us all in the sites for Leftist lawfare by not accepting the appeal of Texas-based talk host Alex Jones. Few want to write about this topic as they don't want to be seen as defending Alex Jones. I understand that but they better start defending the issue because it is self defense.SpaceX had a wildly successful test flight, test 11, from Starbase, Texas on Monday evening. Space historian and writer Bob Zimmerman of behindtheblack.com joins us to summarize what happened.Listen on the radio, or station stream, at 5pm Central. Click for our radio and streaming affiliates.www.PrattonTexas.com

In the wake of the El Paso Walmart shooting, the community of El Paso tried to recover from the tragedy, but the road to true healing would be long, and eventful. Join us today as we examine the fall out of the shooting, and take you through exactly what happened right up until Patrick Crusius was finally put behind bars. - Listen to our new show, "THE CONSPIRACY FILES"!: -Spotify - https://open.spotify.com/show/5IY9nWD2MYDzlSYP48nRPl -Apple Podcasts - https://podcasts.apple.com/us/podcast/the-conspiracy-files/id1752719844 -Amazon/Audible - https://music.amazon.com/podcasts/ab1ade99-740c-46ae-8028-b2cf41eabf58/the-conspiracy-files -Pandora - https://www.pandora.com/podcast/the-conspiracy-files/PC:1001089101 -iHeart - https://iheart.com/podcast/186907423/ -PocketCast - https://pca.st/dpdyrcca -CastBox - https://castbox.fm/channel/id6193084?country=us - Stay Connected: Join the Murder in America fam in our free Facebook Community for a behind-the-scenes look, more insights and current events in the true crime world: https://www.facebook.com/groups/4365229996855701 If you want even more Murder in America bonus content, including ad-free episodes, come join us on Patreon: https://www.patreon.com/murderinamerica Instagram: http://instagram.com/murderinamerica/ Facebook:https://www.facebook.com/people/Murder-in-America-Podcast/100086268848682/ Twitter: https://twitter.com/MurderInAmerica TikTok: https://www.tiktok.com/@theparanormalfiles and https://www.tiktok.com/@courtneybrowen Feeling spooky? Follow Colin as he travels state to state (and even country to country!) investigating claims of extreme paranormal activity and visiting famous haunted locations on The Paranormal Files Official Channel: https://www.youtube.com/c/TheParanormalFilesOfficialChannel - (c) BLOOD IN THE SINK PRODUCTIONS 2025 Learn more about your ad choices. Visit megaphone.fm/adchoices

Todos tenemos derecho a tener días malos y vivirlos. ¿Cómo afrontarlos, no quedarse en la lamentación y tomar decisiones para superar el mal rato? El Dr. César Lozano trae para ti tres pasos para superar el bajón emocional.¡Vivir en armonía y disfrutar el presente es encontrar el verdadero Placer de Vivir! Disfruta el podcast en Uforia App, Apple Podcasts, Spotify, ViX y el canal de YouTube de Uforia Podcasts, o donde sea que escuches tus podcasts. ¿Cómo te sentiste al escuchar este Episodio? Déjanos tus comentarios, suscríbete y cuéntanos cuáles otros temas te gustaría oír en #porelplacerdevivir 

In this episode of Flyover Film Country, the hosts discuss their viewing experiences of a recent film set in El Paso, exploring themes of revolution, generational change, and personal connections to the narrative. They reflect on audience reactions, the humor and pacing of the film, and PTA's unique directorial style, while also sharing their favorite movie snacks. In this engaging conversation, the hosts delve into the themes and performances of a film centered around the Christmas Adventures, exploring cultural critiques, character analyses, and the significance of community. They discuss standout performances, particularly that of Sensei, and speculate on the film's potential for awards recognition. The conversation also highlights the film's cinematic techniques and visual storytelling, emphasizing the importance of experiencing it on the big screen. Ultimately, the hosts reflect on the film's deeper messages about community and connection in today's world.

The new Rumps & Bumps jersey just dropped! Check out afterpartyinc.com. Its the return of our boy Champagne Eli! As he comes on after a two year hiatus. We talk about the last time he came on the podcast and he ended up where no one wants to be, find out how the ladies have been treating him plus Mark chimes in and Mark gives us the scoop on why he's still single. Follow us on social media @AaronScenesAfterParty

Celebrate Hispanic Heritage Month with Ericka Sanchez In this episode of the Helping Families Be Happy podcast, host Christopher Robbins interviews Ericka Sanchez, a Mexican-born recipe developer, food stylist, and creator of the award-winning blog Nibbles and Feasts. Ericka shares her journey from documenting family recipes to becoming a successful cookbook author with four published books. She discusses the deep influence of her grandmother and mother on her passion for Mexican cuisine, the importance of breakfast in Hispanic culture, and meaningful traditions like Día de los Muertos. The conversation explores how food serves as a bridge to cultural heritage and family connection, while Ericka offers practical advice for those wanting to explore Mexican cooking and incorporate its flavors into their own kitchens. Episode Highlights 00:00:10: Christopher Robbins introduces the podcast and welcomes listeners to explore family, love, and relationships. 00:00:10: Introduction of guest Ericka Sanchez, Mexican-born recipe developer, food stylist, and food photographer. 00:00:10: Background on Ericka's immigration from Torreon, Mexico to El Paso, Texas at age eight. 00:00:10: Discussion of Ericka's bicultural life and cooking memories with her grandmother and mother. 00:00:10: Overview of Nibbles and Feasts blog started in 2010 to catalog family recipes. 00:01:18: Mention of Ericka's four cookbooks including Aguas Frescas & Paletas, ¡Buen Provecho!, ¡Buenos Días!, and Spicy Sauces and Moles. 00:01:18: Recognition of Ericka's features in publications like Oprah Daily, Parents, and Eating Well. 00:01:18: Discussion of Ericka's cooking series on Recipe TV Network. 00:01:18: Background on Ericka's 20-year career in marketing and social media. 00:01:18: Christopher shares his personal experience living among Hispanic communities in the 1980s. 00:02:52: Ericka expresses happiness about finally talking with Christopher. 00:02:56: Discussion begins about the origin of the blog name "Nibbles and Feasts." 00:03:08: Ericka explains the blog started during the mommy blogger era as an outlet after her son was born. 00:03:08: The name originally covered all types of recipes before focusing on Latin-inspired cuisine. 00:04:00: Ericka describes wanting to create a recipe catalog for her son to access as he grew up. 00:04:02: Discussion of how the blog evolved from personal project to successful business. 00:04:25: Christopher asks about specific memories that sparked Ericka's passion for cooking. 00:04:45: Ericka shares memories of visiting her grandmother's bodega-style store in Mexico during summers. 00:04:45: Description of helping grandmother prepare and sell food, particularly breaded fish. 00:05:33: Discussion of Hispanic traditions important to Ericka's family beyond cooking. 00:05:50: Ericka explains the importance of Día de los Muertos celebration with altars, flowers, and food. 00:06:27: Christopher shares his observation of brightly decorated Hispanic cemeteries in Central California. 00:07:15: Ericka describes her dream dinner party menu featuring traditional mole with rice and beans. 00:07:15: Guest list includes her grandmother, Mexican President Claudia Sheinbaum, and Frida Kahlo. 00:08:17: Discussion of essential pantry staples in Ericka's kitchen. 00:08:29: Ericka identifies dried chilies as indispensable for adding flavor to dishes. 00:08:58: Discussion of cilantro as both pantry staple and experimental ingredient in sauces and broths. 00:09:26: Brief tangent about people who experience cilantro tasting like soap. 00:09:37: Christopher asks for advice on learning about Mexican cuisine and culture. 00:09:55: Ericka recommends starting with familiar ingredients and asking questions at stores. 00:09:55: Suggestion to compare Mexican cheeses like cotija to familiar options like feta. 00:10:54: Christopher shares his favorite Mexican-inspired breakfast with eggs, avocado, and pico de gallo. 00:11:34: Ericka explains why breakfast is significant in Hispanic culture as family gathering time. 00:11:34: Discussion of breakfast as opportunity for conversation and connection regardless of busy schedules. 00:12:26: Introduction to Ericka's existing cookbooks including Buenos Días and Spicy Salsas 00:12:49: Ericka reveals upcoming taco-focused cookbook currently in progress. 00:12:49: Discussion of future book on Mexican cooking essentials aimed at college students and those reconnecting with roots. 00:13:39: Christopher refers to future project as "Mastering the Art of Mexican Cooking." 00:13:59: Ericka shares where to find her online at nibblesandfeasts.com and social media 00:14:17: Christopher concludes with thanks and encouragement to subscribe and leave reviews. Key Takeaways Food serves as a powerful connection to cultural heritage and family traditions, preserving memories across generations. Starting with familiar ingredients and asking questions is the best approach when exploring a new cuisine like Mexican cooking. Breakfast holds special significance in Hispanic culture as a time for family connection and conversation, not just sustenance. Essential Mexican pantry staples like dried chilies and cilantro can transform everyday cooking with authentic flavors. Cultural traditions like Día de los Muertos help families maintain connections to their roots and honor those who came before. Passion projects that start as personal endeavors can evolve into meaningful careers when they authentically reflect one's heritage. Comparing unfamiliar ingredients to similar familiar ones (like cotija cheese to feta) helps overcome intimidation in trying new cuisines. Quotable Moments "It was just more of just having a recipe catalog for my family" - Ericka on the original purpose of Nibbles and Feasts. "Every time I see breaded fish, I'd always think of her" - Ericka remembering her grandmother's specialty dish. "Hispanic heritage, one in my house, there's, it's an everyday thing" - Ericka on celebrating culture daily. "I feel bad for those people" - Ericka responding to those who taste cilantro as soap "We always eat breakfast, even if it's a Wednesday morning. We sit and we eat breakfast" - Ericka on the importance of breakfast in Hispanic culture. "It's just a way of bringing everybody together and talking about our day" - Ericka on breakfast as family connection time. "You have to experiment and find out how it's used" - Ericka's advice for exploring Mexican ingredients.

AP correspondent Ed Donahue reports on an audience with the Pope on U.S. immigration.

Stories we're following this morning at Progress Texas:Around 200 National Guard troops from Texas have been deployed to Chicago over the protests of Illinois Governor J.B. Pritzker, ostensibly to back up ICE agents: https://www.youtube.com/watch?v=6WRl6UUwYGI...Trump's pretext is a countering of "rebellion against the federal government": https://www.keranews.org/texas-news/2025-10-06/texas-national-guard-trump-illinois-abbott-pritzkerCongressman Wesley Hunt has jumped into the U.S. Senate race officially, compounding an already considerable mess for the GOP: https://www.politico.com/newsletters/politico-nightly/2025/10/06/the-gops-texas-senate-mess-00595553During the El Paso trial over the new Texas congressional map, State Senator Phil King yesterday suddenly remembered a conversation with Adam Kincaid about race being considered in its design: https://www.democracydocket.com/news-alerts/in-testimony-top-texas-republican-remembers-another-conversation-with-gop-mapmaker/Professors at Texas Tech have begun to worry that vague instructions from their MAGA leadership about what and what not to discuss in class have begun to undermine the quality of their teaching: https://www.texastribune.org/2025/10/07/texas-tech-university-system-faculty-gender-identity/A New York-based company, employing at least two Texas GOP operatives, has been awarded a lucrative contract to oversee Texas' new private school voucher program: https://www.houstonchronicle.com/politics/texas/article/odyssey-texas-private-school-voucher-21087243.phpHouston friends! Join Progress Texas in The Heights on Monday October 20 for our H-Town Hits Back live podcast taping event! Tickets and sponsorship opportunities are available now: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://act.progresstexas.org/a/houston2025event⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Thanks for listening! Our monthly donors form the backbone of our funding, and if you're a regular, we'd like to invite you to join the team! Find our web store and other ways to support our important work at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://progresstexas.org⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Barings' John Lippmann and CBRE Investment Management's Elisabeth Troni share strategies for navigating risk and unlocking value in core real estate investment portfolios. From alternatives to secondary markets, top funds are adapting to outperform in a shifting landscape.Key takeaways on evolving investor strategies: · Alternatives are reshaping core portfolios, with newer funds allocating heavily to data centers, seniors housing and single-family residential.· Operational expertise is a performance driver, particularly in shorter-lease-term asset types that require service-oriented models.· Smaller markets offer strategic upside, with investor focus shifting to high-growth, affordable areas like El Paso and West Palm Beach amid demographic and affordability trends.· Flexible fund structures allow managers to hold through market cycles and avoid forced sales in illiquid environments.· Benchmarking tools enhance insights into income vs. appreciation return potential and help investors measure returns.

In 2019, a vicious crime rocked the West Texas town of El Paso, when a man drove into town with a heart full of hatred. At the end of that fateful day, over 20 people would be dead, and a horrifying story of hatred would begin to rapidly unravel. In today's episode, we explore the shooting itself, and examine exactly how it played out, minute by minute, while at the same time telling the stories of the victims themselves, and sharing the details of the lives that were lost. - Listen to our new show, "THE CONSPIRACY FILES"!: -Spotify - https://open.spotify.com/show/5IY9nWD2MYDzlSYP48nRPl -Apple Podcasts - https://podcasts.apple.com/us/podcast/the-conspiracy-files/id1752719844 -Amazon/Audible - https://music.amazon.com/podcasts/ab1ade99-740c-46ae-8028-b2cf41eabf58/the-conspiracy-files -Pandora - https://www.pandora.com/podcast/the-conspiracy-files/PC:1001089101 -iHeart - https://iheart.com/podcast/186907423/ -PocketCast - https://pca.st/dpdyrcca -CastBox - https://castbox.fm/channel/id6193084?country=us - Stay Connected: Join the Murder in America fam in our free Facebook Community for a behind-the-scenes look, more insights and current events in the true crime world: https://www.facebook.com/groups/4365229996855701 If you want even more Murder in America bonus content, including ad-free episodes, come join us on Patreon: https://www.patreon.com/murderinamerica Instagram: http://instagram.com/murderinamerica/ Facebook:https://www.facebook.com/people/Murder-in-America-Podcast/100086268848682/ Twitter: https://twitter.com/MurderInAmerica TikTok: https://www.tiktok.com/@theparanormalfiles and https://www.tiktok.com/@courtneybrowen Feeling spooky? Follow Colin as he travels state to state (and even country to country!) investigating claims of extreme paranormal activity and visiting famous haunted locations on The Paranormal Files Official Channel: https://www.youtube.com/c/TheParanormalFilesOfficialChannel - (c) BLOOD IN THE SINK PRODUCTIONS 2025 Learn more about your ad choices. Visit megaphone.fm/adchoices

This week the Deadpod travels to London England, to the Rainbow Theater, where the band played eight wonderful shows during 1981. This was the next to last performance at the Rainbow, on October 4, 1981.  This recording really highlights Brent and Garcia.. its a bright and open recording I think you'll enjoy. Some of the highlights are the Jack-A-Roe, Beat It On Down the Line, and Brown Eyed Women that come in the middle of the set, but there are really no clunkers here in my opinion. The set closing Deal is a smoker as always...  Grateful Dead Rainbow Theatre London, England 10/4/1981 - Sunday One      Jack Straw [5:58]   Friend Of The Devil [8:57] >  El Paso [4:54]   Jack-A-Roe [4:30]   Beat It On Down The Line [2:56]   Brown Eyed Women[5:02]   New Minglewood Blues [5:#58]   Row Jimmy [10:57]   Let It Grow [11:59]>  Deal [8:42]  You can listen to this week's Deadpod here:  http://traffic.libsyn.com/deadshow/deadpod100325.mp3  My thanks for your kind support, hope you enjoy the show! 

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

Host Chris Clarke takes listeners along on a recent journey to El Paso for the Chihuahuan Desert Fiesta. The trip was made possible by supporters who contributed to the Chihuahuan Desert Travel Fund. Clarke shares insights and experiences from traveling over 1600 miles across the deserts of the Southwest. This episode provides a heartfelt thank you to supporters and explores the challenges facing desert conservation. As Clarke reflects on the journey, he explores common ecological threats facing desert regions, ranging from industrial development to climate change and invasive species. The episode features stories and experiences gathered from Tucson to El Paso, highlighting the bond people form with these arid landscapes and the innovative ways communities are working to protect them. Clarke concludes by discussing the potential for a cross-desert conservation movement, emphasizing the importance of collaboration and communication. Key Takeaways: The Chihuahuan Desert Fiesta provided a platform for connecting with desert conservationists and highlighted the biodiversity and challenges unique to desert ecosystems. The trip was a success thanks to generous donations, enabling Clarke to engage with local communities and build relationships that transcend geographic boundaries. Ecological threats, such as invasive species and climate change, affect all desert regions, necessitating collaborative conservation efforts. Personal connections and face-to-face interactions can be pivotal in galvanizing support and fostering shared passion for desert protection. The idea of a continent-wide desert conservation movement underscores the need for innovative communication channels between diverse communities. Notable Quotes: "The ecosystems are fragile in the sense that they are slow to heal from disturbance. They can take centuries to recover." "There is a diverse group of people working on protecting the deserts... that care about the desert and want to protect it." "I think the thing that I was most impressed by from mile one of this trip is the degree of passion that these places raise in their defenders." "It would be great for people in Las Vegas to be familiar with what people in El Paso are facing and vice versa." Resources: 90 Miles from Needles https://90milesfromneedles.com The Mojave Project: https://mojaveproject.org/ Adriana Bachmann - https://www.instagram.com/myclimateclarity Eli Heller - https://www.instagram.com/desertnaturalist Henry Brean at AZ Daily Star: https://tucson.com/users/profile/henry%20brean/ Become a desert defender!: https://90milesfromneedles.com/donateSee omnystudio.com/listener for privacy information.

Fr. Joseph Dalimata, FSSP, serves as Parochial Vicar at Immaculate Conception Church in El Paso, Texas. He was ordained in May of 2021. In Today's Show: Should I tell my sister to remarry in the church? Do our guardian angels communicate with us via numbers? Is it a sin to listen to clean rap songs? Can you love Jesus without discipleship? How do I get my family to become pro-life? Is it okay to do yoga cool-downs? How does one find their true predominant fault? Is it a sin if I arrive late or leave early during Mass? Visit the show page at thestationofthecross.com/askapriest to listen live, check out the weekly lineup, listen to podcasts of past episodes, watch live video, find show resources, sign up for our mailing list of upcoming shows, and submit your question for Father!

In a federal court in El Paso, as of this morning, a trio of judges have begun considering whether the state of Texas can use the new congressional map - ordered by Donald Trump and eventually passed during a pair of highly contentious special legislative sessions - in the 2026 election. We're fortunate to have the expert legal view of attorneys Louis Bedford IV and Jason Smith, members of Progress Texas' boards, as this all-important legal procedure gets underway.Thanks for listening! Learn more about Progress Texas and how you can support our ongoing work at https://progresstexas.org/.

Stories we're following this morning at Progress Texas:Democrats in the U.S. House hold the line against the gutting of healthcare, as Republicans skip town - thus, a federal shutdown has begun: https://apnews.com/article/government-shutdown-democrats-republicans-trump-fight-c4949dace66c18d6099b5e23fd98b049...Reactions from Texas House Democrats, including El Paso's Veronica Escobar: https://x.com/RepEscobar/status/1973094484549177360?t=FQgnQH1kE5xW2fyhKK9JCg&s=03...Dallas' Marc Veasey: https://x.com/RepVeasey/status/1973132078221778992?t=NJdRbi6jJ6LPtRkA7BhVcA&s=03...Houston's Lizzie Fletcher: https://x.com/RepFletcher/status/1973147095885554004?t=aGRrGrJxec393f00LRu6_w&s=03...San Antonio's Joaquin Castro: https://x.com/JoaquinCastrotx/status/1973139890939502813?t=8solSSLz8aNURDhFAiljHQ&s=03...What does a federal shutdown mean for us here in Texas? https://www.texastribune.org/2025/10/01/government-shutdown-texas-congress-benefits-parks-veterans/A federal hearing on whether or not the new Trump-ordered Texas congressional district map is constitutional begins today in El Paso: https://www.dallasnews.com/news/politics/2025/09/30/federal-hearing-on-new-texas-congressional-map-begins-wednesday-in-el-paso/...How we got here, starting back in May: https://www.tpr.org/government-politics/2025-09-30/the-texas-gerrymandering-trial-begins-how-we-got-hereHouston friends! Join Progress Texas in The Heights on Monday October 20 for our H-Town Hits Back live podcast taping event! Tickets and sponsorship opportunities are available now: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://act.progresstexas.org/a/houston2025event⁠⁠⁠⁠⁠⁠⁠⁠⁠Thanks for listening! Our monthly donors form the backbone of our funding, and if you're a regular, we'd like to invite you to join the team! Find our web store and other ways to support our important work at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://progresstexas.org⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

On this week's episode, host David Muñoz sits down with Bill Ogden of Farrar & Ball, LLP—the trial team behind the Alex Jones defamation victories. They dive into the strategy behind the Sandy Hook litigation, navigating bankruptcy tactics, and why civil juries—not social media—are the most effective check on disinformation. Bill also talks about current defamation matters, the economics and risk of trying seven-figure cases on contingency, and why more plaintiff lawyers should step outside their comfort zones to take on work that moves the needle. Get in touch with Bill at https://fbtrial.com/attorneys/bill-ogden/ Get in touch with David at https://missionlegalcenter.com/ Bill Ogden (@billawgden on Instagram) is a partner at Farrar & Ball LLP, where he represents clients in high-stakes product liability and catastrophic injury cases across the country. He has secured major verdicts and settlements against corporations in cases involving defective tires, airbags, medical devices, and industrial equipment, and was lead trial lawyer in a $70 million wrongful death verdict in Harris County. Recognized as a Texas Super Lawyer Rising Star, National Trial Lawyers Top 40 Under 40, and by Best Lawyers in America: Ones to Watch, Bill is known for his relentless advocacy and willingness to take on powerful defendants. A graduate of South Texas College of Law, he also teaches trial advocacy as an adjunct faculty member and continues to mentor future trial lawyers. David Muñoz (@imdavemunoz on Instagram) is the Managing Partner of Mission Personal Injury Lawyers, with offices in San Diego, Chula Vista, and El Paso. He is dedicated to advocating for accident victims, combining his background in pre-medicine with his legal expertise to better understand the complexities of serious and often invisible injuries. Recognized as a top-reviewed attorney, David is active in the Consumer Attorneys of San Diego and frequently serves as a speaker and seminar presenter. His mission is to raise the standard of client service and advocacy while serving the broader legal community. ____ LawRank grows your law firm with SEO Our clients saw a 384% increase in first-time calls and a 603% growth in traffic in 12 months. Get your free competitor report at https://lawrank.com/report. Subscribe to us on your favorite podcast app Rate us 5 stars on iTunes and Spotify Watch us on YouTube Follow us on Instagram and TikTok

This Day in Legal History: First Governmental Recognition of Same-sex RelationshipsOn October 1, 1989, Denmark became the first country in the world to legally recognize same-sex relationships through its Registered Partnership Act. The law allowed homosexual couples to enter into civil unions that granted nearly all of the same legal protections and responsibilities as marriage, except for adoption rights and access to religious marriage ceremonies. The Danish parliament had passed the legislation earlier that year with a strong majority, marking a historic shift in global LGBTQ+ rights.The law was the result of more than a decade of activism by Danish LGBTQ+ rights organizations, particularly the group LBL (Landsforeningen for Bøsser og Lesbiske), which had been advocating for legal recognition since the 1970s. Public support in Denmark was relatively high by the late 1980s, aided by a culture of social liberalism and the country's strong welfare state. When the law took effect, eleven male couples and one female couple registered their partnerships at Copenhagen City Hall in a widely publicized ceremony.International reaction was mixed. Many human rights organizations hailed the Danish move as groundbreaking, while conservative and religious groups elsewhere condemned it. Still, Denmark's action inspired a gradual but undeniable trend. Over the next few decades, many other countries—including Norway, Sweden, and eventually the United States—adopted laws recognizing same-sex unions or full marriage equality.The Registered Partnership Act remained in place until Denmark legalized same-sex marriage in 2012, at which point existing partnerships could be converted into marriages. The 1989 law is now widely regarded as the legal foundation for modern same-sex union legislation worldwide, proving that structural legal change can begin in small, progressive nations and ripple outward.A high-stakes redistricting hearing began October 1, 2025, in El Paso, Texas, where a panel of three federal judges will decide whether the state's new congressional map—redrawn mid-decade—can be used in the 2026 midterms. At issue is whether the map was motivated by unconstitutional racial gerrymandering or permissible political considerations. Texas defends the redraw as a purely partisan move to benefit Republicans, which, while potentially unethical, may be legally protected under Rucho v. Common Cause (2019), a Supreme Court ruling that bars federal courts from reviewing claims of partisan gerrymandering.The plaintiffs, a coalition of minority and voting rights groups, argue that the map violates constitutional protections against racial discrimination, citing a July letter from the DOJ which had warned that the 2021 map was unlawfully racially gerrymandered. Texas initially used that letter to justify the special session called by Gov. Greg Abbott, but has since pivoted to a political defense, potentially undercutting its earlier rationale. The court has set a fast-paced schedule, allowing no opening statements and warning that it will not tolerate delays.Seven lawmakers are expected to testify, and the panel includes judges appointed by Reagan, Obama, and Trump. This same trio heard a race-based challenge to the 2021 map earlier in the year, which became moot after the legislature preemptively redrew the map. Experts say proving racial motivation will be difficult but critical, as plaintiffs cannot legally challenge maps solely for being politically gerrymandered.Texas' Political Aims on Trial as Redistricting Hearing BeginsThe U.S. government officially shut down on October 1, 2025, after Congress failed to pass a funding bill by the end of the fiscal year. The standoff has quickly become a political battle, with President Donald Trump blaming Democrats for pushing a $1.5 trillion agenda and Democrats accusing Trump of sabotaging negotiations and gutting federal programs. Trump's administration is reportedly planning mass terminations of federal workers, going beyond typical furloughs, as part of its long-standing effort to shrink the federal bureaucracy.This shutdown flips the usual script: Republicans now seek a clean continuing resolution to keep the government open, while Democrats are demanding healthcare-related provisions and curbs on Trump's spending discretion. Democratic leaders Chuck Schumer and Hakeem Jeffries are focusing on extending ACA subsidies and reversing Medicaid cuts, but unity within the party remains fragile. Trump has escalated tensions by sharing inflammatory, AI-generated content targeting Democratic leaders, prompting backlash and accusations of racism.Polling suggests that blame is spread, with a third of voters holding both parties responsible. Markets are already reacting to the uncertainty, and concerns are rising about delayed economic data. Some Republicans, including Trump allies, warn that the shutdown could politically backfire on the president, as it did during his 2018 border wall standoff.Trump, Democrats Grapple for Edge as Government Shutdown BeginsA federal judge ruled that Sigal Chattah is not lawfully serving as Nevada's acting U.S. attorney, dealing another blow to the Trump administration's approach to appointing interim federal prosecutors. Judge David G. Campbell, a George W. Bush appointee, found that Chattah's appointment violated the Federal Vacancies Reform Act (FVRA). Specifically, the Attorney General's method of designating her as a “first assistant” to qualify her for the acting role was not consistent with congressional intent under the statute.This decision echoes a similar August ruling in New Jersey, where Alina Habba was also found ineligible to serve as an acting U.S. attorney under the same legal reasoning. Courts have rejected the idea that the Attorney General can bypass standard succession rules to install political allies into key prosecutorial roles.Though Chattah's appointment was struck down, Judge Campbell denied motions to dismiss cases she oversaw, noting that Assistant U.S. Attorneys maintain independent authority and that defendants failed to show any prejudice to their cases. Additional legal challenges are still pending, including in the Central District of California against Bill Essayli, another controversial Trump acting appointment.Nevada Acting US Attorney Chattah Disqualified by US Judge (1)A California jury has found Uber not liable in the first U.S. trial over claims that one of its drivers sexually assaulted a passenger. The plaintiff, known as Jessica C., alleged that in 2016, her Uber driver pulled off the road and assaulted her during a ride. While the jury determined that Uber was negligent in implementing safety measures, it concluded that the company's negligence was not a substantial factor in causing the assault.This civil trial, held in San Francisco Superior Court, was the first bellwether case out of over 500 similar lawsuits consolidated in California state court. Another 2,500 related cases are proceeding in federal court. Bellwether trials serve as test cases to help guide broader litigation strategy or inform settlements in mass tort cases.The plaintiff's lawyers sought up to $1.2 million in compensatory damages per year of her life but did not request a specific amount in punitive damages. They argued Uber failed to take obvious safety steps, like assigning female riders to female drivers or requiring dash cams, despite knowing about widespread assault risks.Uber denied liability for the criminal acts of its drivers and pointed to improvements in its safety protocols, such as enhanced background checks, safety reports, and in-app security tools. Nonetheless, Uber remains under scrutiny. A recent congressional inquiry and ongoing criticism highlight lingering concerns about the company's handling of rider safety.Uber found not liable in first US trial over driver sexual assault claims | Reuters This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.minimumcomp.com/subscribe

On this week's episode, host David Muñoz sits down with Bill Ogden of Farrar & Ball, LLP—the trial team behind the Alex Jones defamation victories. They dive into the strategy behind the Sandy Hook litigation, navigating bankruptcy tactics, and why civil juries—not social media—are the most effective check on disinformation. Bill also talks about current defamation matters, the economics and risk of trying seven-figure cases on contingency, and why more plaintiff lawyers should step outside their comfort zones to take on work that moves the needle. Get in touch with Bill at https://fbtrial.com/attorneys/bill-ogden/ Get in touch with David at https://missionlegalcenter.com/ Bill Ogden (@billawgden on Instagram) is a partner at Farrar & Ball LLP, where he represents clients in high-stakes product liability and catastrophic injury cases across the country. He has secured major verdicts and settlements against corporations in cases involving defective tires, airbags, medical devices, and industrial equipment, and was lead trial lawyer in a $70 million wrongful death verdict in Harris County. Recognized as a Texas Super Lawyer Rising Star, National Trial Lawyers Top 40 Under 40, and by Best Lawyers in America: Ones to Watch, Bill is known for his relentless advocacy and willingness to take on powerful defendants. A graduate of South Texas College of Law, he also teaches trial advocacy as an adjunct faculty member and continues to mentor future trial lawyers. David Muñoz (@imdavemunoz on Instagram) is the Managing Partner of Mission Personal Injury Lawyers, with offices in San Diego, Chula Vista, and El Paso. He is dedicated to advocating for accident victims, combining his background in pre-medicine with his legal expertise to better understand the complexities of serious and often invisible injuries. Recognized as a top-reviewed attorney, David is active in the Consumer Attorneys of San Diego and frequently serves as a speaker and seminar presenter. His mission is to raise the standard of client service and advocacy while serving the broader legal community. ____ LawRank grows your law firm with SEO Our clients saw a 384% increase in first-time calls and a 603% growth in traffic in 12 months. Get your free competitor report at https://lawrank.com/report. Subscribe to us on your favorite podcast app Rate us 5 stars on iTunes and Spotify Watch us on YouTube Follow us on Instagram and TikTok

Welcome back to another episode of The Human Odyssey: A Human-Centered Podcast!On this episode of The Human Odyssey, we're joined by Jacob Croft, Director of Licensing and Commercialization at the University of Texas at El Paso, to discuss how universities, federal agencies, and small businesses align through programs like SBIR and STTR, while also examining which technology initiatives matter most in today's shifting federal funding landscape and how they create real-world impact.This episode of The Human Odyssey was recorded on September 12, 2025.Visit our website: https://sophicsynergistics.com/Follow us on social media!Facebook: https://www.facebook.com/SophicSynergistics/Instagram: https://www.instagram.com/sophicsynergistics/LinkedIn: https://www.linkedin.com/company/sophic-synergistics-llc/Twitter: https://twitter.com/SophicS_LLC

CreepGeeks Podcast Episode 343 INTRO  You're listening to CreepGeeks Podcast! This is Season 9, Episode 343 Ghost Adventures, Human Time Machine, Cryptid Ice Cream, Haunted Hotel, Paranormal North Carolina and Haunted El Paso. Welcome to CreepGeeks Podcast! We broadcast paranormal news and share our strange experiences from our underground bunker in the mountains of Western North Carolina.  THIS EPISODE IS BROUGHT TO YOU BY BARLEY'S BITES Barley's Bites Barley's Bites is dedicated to providing top-quality, home-made dog treats for every doggo to enjoy. Our treats are made from fresh, healthy ingredients without any harmful chemicals, ensuring your pet receives the best nutrition possible.  Jack loves them, and the dog neighbors approve. Made in New Mexico! Thanks, Kristen and Dave, for sending Jack and us some tasty treats! Your favorite anomalous podcast hosts are Greg and Omi Want to support the podcast? Join us on Patreon:  CreepGeeks Paranormal and Weird News is creating Humorous Paranormal Podcasts, Interviews, and Videos!  Get our new Swag in our Amazon Merch Store:  https://amzn.to/3IWwM1x  Get Starlink for Rural Internet Access-  Starlink | Residential Hey Everyone. You can call the show and leave us a message!  1-575-208-4025 Use Amazon Prime's Free Trial! Did you know YOU can support the CreepGeeks Podcast with little to no effort? It won't cost you anything!  When you shop on Amazon.com using our affiliate link, we receive a small percentage.  It doesn't change your price at all. It helps us keep the coffee and gas flowing in the Albino Rhino!  CreepGeeks Podcast is an Amazon Affiliate CheapGeek and CreepGeeks Amazon Page's Amazon Page    Support the Show:  CreepGeeks Swag Shop!  Website- CREEPGEEKS PARANORMAL AND WEIRD NEWS Hey everyone! Help us out!  Rate us on iTunes!  ‎CreepGeeks Paranormal and Weird News Podcast on Apple  WARNING: This Podcast May Contain Bioengineered and Cell-Cultivated Food Products. Stanley Milford Navajo Rangers Book- The Paranormal Ranger: A chilling memoir of investigations into the paranormal in Navajoland https://amzn.to/3ZhzG8m  Interested in Past Lives or Past Life's Journeying- RC Baranowski. Past Life Journeying: Exploring Past, Between, and Future Lives Past Life Journeying: Exploring Past, Between, and Future Lives - Kindle edition by Baranowski, R. C.. Religion & Spirituality Kindle eBooks @ Amazon.com.  Over on our Patreon-  Patron's Messages-  Welcome, Patrons and new Patrons-  New Lake Shawnee Haunted Amusement Park Video is available! Brown Mountain Lights Brown Mountain Lights Geological Survey- Here's a thought: Are Brown Mountain Lights caused by lithium? 1-800 Number Comments-   y'all may already be up to speed on this, but just wanted to share especially since there is concern about inland flooding; given omi's work with last year's helene, just wanted y'all to be aware Fate Magazine - Fate Magazine  Did you know that #creepgeeks is ranked- FeedSpot- 10 Best North Carolina News Podcasts You Must Follow in 2025  10 Best North Carolina Technology Podcasts You Must Follow in 2025  GoodPods- Best Fortean Podcasts [2025] Top 3 Shows - Goodpods  Best Bigfoot Podcasts [2025] Top 30 Shows - Goodpods  Greg's Pen Tangent -The Sharpie S-Gel in Copper:  https://amzn.to/4gNatda  Listener Messages- Helene Anniversary   Last Episode FollowUp:  Texas Man Ordered to Pay $2.8 Million to 'Ghost Hunters' for Strange Shooting Incident  NEWS: NC RAKE 911 CALL 911 call reveals terrifying encounter with unknown creature in North Carolina - Cryptozoology, Myths and Legends - Unexplained Mysteries Discussion Forums  https://mail.google.com/mail/u/0/#inbox?projector=1  https://youtu.be/acK1v75u6CM  Ghosts of Chimney Rock: Chimney Rock Apparitions  Will ghost sightings in Chimney Rock change due to Helene? Is this like those pterodactyl out-of-time sightings? Creepy Clowns Pair of Creepy Clowns Arrested in Seattle Human Time Machine The Human Time Machine: A Rare Memory That Relives Past and Sees the Future    Cryptid Ice Cream In Parlors Now – Clementine's Naughty & Nice Ice Cream  Paranormal-  'Cursed' Stolen Brick Returns to Old North Church  Haunted Hotel Review: Netflix Series Continues Paranormal Hospitality Comedy Trend | Den of Geek  A Haunting New Season Of 'Ghost Adventures' Returns To Discovery+ This October | Higgypop Paranormal  Been Watching the Crown and Downton Abbey. Because of Mom Weird Stuff-  Ghost Sightings Put El Paso in America's Top 3 Haunted Cities  Animals-  *AD BREAK* READ: If you like this podcast, subscribe on YouTube, follow on Spotify, review on Apple podcasts, support on Patreon, and connect with us on Facebook, Twitter, and Instagram @CreepGeeks.  LIBSYN AD *AD BREAK* Bumper Music- SHOW TOPICS: AD- Want to Start your own podcast? https://signup.libsyn.com/?promo_code=CREEP  Looking for something unique and spooky? Check out Omi's new Etsy, CraftedIntent: CraftedIntent: Simultaneously BeSpoke and Spooky. by CraftedIntent  Want CreepGeeks Paranormal Investigator stickers? Check them out here: CraftedIntent - Etsy  Check out Omi's new Lucky Crystal Skull Creations:  Lucky Crystal Skull: Random Mini Resin Skull With Gemstones - Etsy  Get Something From Amazon Prime! CheapGeek and CreepGeeks Amazon Page's Amazon Page     Cool Stuff on Amazon -Squatch Metalworks Microsquatch Keychain:  Microsquatch Keychain Bottle Opener with Carabiner. 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Welcome to Tide Talk!Timmy & Ryan talk RIFC's road USL Championship draw in El Paso, share your takes and MORE!Up The Tide!https://linktr.ee/tidetalkri

Suzanna Valdez Wolfe, CEO of the Society of Hispanic Professional Engineers (SHPE), sits down with Karen Horting, CEO and executive director of the Society of Women Engineers (SWE) in honor of Hispanic Heritage Month. Suzanna shares her journey from El Paso, Texas, to leadership roles in Washington, D.C., and now at SHPE, where she champions familia, community, and belonging in STEM. Hear the unique challenges and opportunities facing Latinas in engineering, the importance of mentorship and leadership development, and how SHPE and SWE are working together to strengthen the STEM pipeline. Plus, explore how advocacy at the local and national levels ensures Hispanic voices are represented in shaping the future of STEM. ----- The Society of Women Engineers is a powerful, global force uniting 50,000 members of all genders spanning 85 countries. We are the world's largest advocate and catalyst for change for women in engineering and technology. To join and access all the exclusive benefits to elevate your professional journey, visit membership.swe.org.

Host Yami Virgin and reporter Jordan Elder dig into the border wall's new look, and Congressman Tony Gonzales shares an update from Texas' 23rd District, the largest border district in the country, stretching more than 800 miles from El Paso to San Antonio. It sits at the heart of the immigration debate, touching key crossing points and communities directly affected by border policy. Edited by Paul Sanchez.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Unite Your World with the Arts! Some people might think that the concept of sustainability means only environmental sustainability. While sustainability does include nature and the environment, it also encompasses society or community, economy, and individual well-being. Arts and culture represents one aspect of social sustainability that sustains and improves our quality of life, which we explore through the region's leader in arts and culture, the Cultural Office of the Pikes Peak Region.Angela Seals, Executive Director of COPPR, provides an update on the 10-year cultural plan for the Pikes Peak Region: Arts Vision 2030. Ms. Seals tells us about October Arts Month activities and initiatives around the region coming in October.The Cultural Office of the Pikes Peak Region (a.k.a. COPPR) is the nonprofit local arts agency that serves the City of Colorado Springs and the greater Pikes Peak region (El Paso and Teller Counties). The Cultural Office works to ensure that the creative sector grows in economic vitality and depth of impact, that creative workers can thrive in our community, and that the arts are leveraged to positively address regional economic development, education, cultural tourism, and quality of life.Angela Seals is a creative leader, project manager, public programs designer, and speaker with 20 years of experience working at arts nonprofits. She has worked with the Cultural Office in a variety of roles since 2013. Angela has built a reputation for dynamic and collaborative impact across her career in Colorado Springs and at the Children's Museum of Pittsburgh, Pittsburgh Cultural Trust / Pittsburgh Dance Council, Carnegie Mellon University, and the Corcoran College of Art + Design in Washington, D.C. She has been honored with awards for her service to the field, including the 2024 Women of Influence Award from Colorado Springs Business Journal and the 2022 Juneteenth Community Award from Pikes Peak Diversity Council.LINKS:October - Arts Month, download digital passport: https://artsoctober.com/ Cultural Office of the Pikes Peak Region: https://www.culturaloffice.org/Peak Radar: https://peakradar.com/Arts Vision 2030: https://www.culturaloffice.org/artsvision2030/Concrete Couch: https://www.concretecouch.org/Smokebrush Foundation for the Arts: https://www.smokebrush.org/Smokebrush Farm: https://www.facebook.com/smokebrushfarmVisit Colorado Springs: https://www.visitcos.com/This episode was recorded at the Sustainability in Progress (SIP) virtual event on September 17, 2025. Sustainability in Progress is a monthly program of the Peak Alliance for a Sustainable Future. Join us (free) the third Wednesday of every month. The next event is:Bright Idea: Conserving EnergyOctober Sustainability in ProgressHosted by Pikes Peak PermacultureJoin virtually or in personOctober 15th, Noon to 1:15In-person at UCCS Downtown, 102 S. Tejon Street, Colorado SpringsVirtually on YouTube: https://www.youtube.com/watch?v=PX1btxPC1BYThanks...

Use our code for 10% off your next SeatGeek order*:https://seatgeek.onelink.me/RrnK/LAPL... Sponsored by SeatGeek. *Restrictions apply. Max $20 discount New Players play $5 and get 500 Casino Spins on Huff N' More Puff. Get 50 Spins/day for 10 days. Sign-up using https://dkng.co/laplatica or through my promo code LAPLATICA  From Brea to Chicago, El Paso to Dallas, the La Plática live shows have been on another level — and Josh & Sebastian are here to relive the best moments with you.

Stories we're following this morning at Progress Texas:The new Texas congressional district map, ordered by Donald Trump to cut his expected U.S. House losses in next year's election, is set to be considered by federal judges in El Paso starting Wednesday: https://www.cbsnews.com/texas/news/redistricting-fight-texas-congressional-maps-courtroom-determine-constitutional/Could there be a THIRD special legislative session in Texas? Property taxes could be the excuse this time for Texas Republicans to ramp up their culture war on Texas colleges: https://podcasts.apple.com/us/podcast/be-for-real/id1840051875?i=1000729093370...MAGA attacks on Texas higher education has been at a fever pitch in recent weeks, including new orders at the Texas Tech system against any mention at all in classes of gender identity: https://www.texastribune.org/2025/09/26/texas-tech-university-system-transgender-identity-restrictions/Agriculture Commissioner and outspoken DEI opponent Sid Miller wrote a letter to UT Austin on behalf of a Latina student they had denied admission, appealing to their DEI mission: https://www.texastribune.org/2025/09/29/sid-miller-dei-letter-university-of-texas/An Anson man has been jailed for threatening to shoot up a Pride parade in Abilene, out of revenge for the assassination of Charlie Kirk: https://www.cbsnews.com/texas/video/texas-man-accused-of-threatening-to-shoot-at-local-pride-event-arrested-by-fbi/#xDid you notice ICE recruitment ads on ESPN while watching college football this weekend? All the more reason to cut ties with Disney, as they undercut local law enforcement agencies: https://www.latimes.com/california/story/2025-09-06/ice-recruitment-law-enforcement-commercialHouston friends! Join Progress Texas in The Heights on Monday October 20 for our H-Town Hits Back live podcast taping event! Tickets and sponsorship opportunities are available now: ⁠⁠⁠⁠⁠⁠⁠https://act.progresstexas.org/a/houston2025event⁠⁠⁠⁠⁠⁠⁠Thanks for listening! Our monthly donors form the backbone of our funding, and if you're a regular, we'd like to invite you to join the team! Find our web store and other ways to support our important work at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://progresstexas.org⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

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In 2019, a vicious crime rocked the West Texas town of El Paso, when a man drove into town with a heart full of hatred. At the end of that fateful day, over 20 people would be dead, and a horrifying story of hatred would begin to rapidly unravel. In today's episode, we explore the background of the shooter, and what may have driven him to commit such a horrific crime. - Listen to our new show, "THE CONSPIRACY FILES"!: -Spotify - https://open.spotify.com/show/5IY9nWD2MYDzlSYP48nRPl -Apple Podcasts - https://podcasts.apple.com/us/podcast/the-conspiracy-files/id1752719844 -Amazon/Audible - https://music.amazon.com/podcasts/ab1ade99-740c-46ae-8028-b2cf41eabf58/the-conspiracy-files -Pandora - https://www.pandora.com/podcast/the-conspiracy-files/PC:1001089101 -iHeart - https://iheart.com/podcast/186907423/ -PocketCast - https://pca.st/dpdyrcca -CastBox - https://castbox.fm/channel/id6193084?country=us - Stay Connected: Join the Murder in America fam in our free Facebook Community for a behind-the-scenes look, more insights and current events in the true crime world: https://www.facebook.com/groups/4365229996855701 If you want even more Murder in America bonus content, including ad-free episodes, come join us on Patreon: https://www.patreon.com/murderinamerica Instagram: http://instagram.com/murderinamerica/ Facebook:https://www.facebook.com/people/Murder-in-America-Podcast/100086268848682/ Twitter: https://twitter.com/MurderInAmerica TikTok: https://www.tiktok.com/@theparanormalfiles and https://www.tiktok.com/@courtneybrowen Feeling spooky? Follow Colin as he travels state to state (and even country to country!) investigating claims of extreme paranormal activity and visiting famous haunted locations on The Paranormal Files Official Channel: https://www.youtube.com/c/TheParanormalFilesOfficialChannel - (c) BLOOD IN THE SINK PRODUCTIONS 2025 Learn more about your ad choices. Visit megaphone.fm/adchoices

Star is a photographer and birding guide based in El Paso, Texas.Learn more about Turkey Vultures.Turkey VultureIngredients· 1.5 oz reposado tequila · 2 oz pineapple juice· 1/2 oz lime juice· Ginger beer, to top· Garnish: A pineapple slice · IceInstructions1. Fill a highball glass or copper mug with ice.2. Add the tequila, pineapple juice, and lime juice to a cocktail shaker with ice 3. Shake shake shake    4. Strain the mixture into the prepared glass.5. Top with ginger beer.6. Garnish and serve. Support the showConnect with me at... IG: @HannahgoesbirdingFacebook: @HannahandErikGoBirdingEmail me at HannahandErikGoBirding@gmail.comWebsite: http://www.gobirdingpodcast.com

¡Proclama!: Predicando para persuadir Apoyando pastores, y laicos a proclamar el evangelio de Cristo Jesús Fecha: Sábado, 18 de Octubre, 2025 Lugar: DoubleTree Hotel in El Paso, 600 N. El Paso St. El Paso, TX  79901 Horario: 8:00am–4:00pm, Costo, gratis Orador: Rudy Gonzalez, PhD, Director, Iniciativa ¡Proclama! Registro: Comenzando el Sábado 18, 7:00am Comida: 12:00pm, Cuaderno de estudio, libros, gratis Para más información contacte: Dr. Rudy Gonzalez: 210-400-5475 Fernando Hill: 682-225-6108 Vaya a: Proclama@bua.edu Se requiere inscripción en: https://www.bua.edu/proclama/ Esposas son bienvenidas, pero lamentamos que no podemos acomodar hijos, niños. Gracias por su comprensión.

The new Rumps & Bumps jersey just dropped! Check out afterpartyinc.com. It's the UNCUT x AFTER PARTY Collab you've been waiting for! Eddie Blendz steps into the After Party and talks about his journey in becoming a barber, owning his own studio and talks up WEST TEXAS SHOWDOWN. Plus! He answers some horny questions and gives us the Eddie Tea. Follow us on social media @AaronScenesAfterParty Watch the full video and listen to the episode on all platforms and head over to our instagram @ AaronScenesAfterParty

Amid evolving trade dynamics, CBRE experts reveal how nearshoring, supply chain reinvention and revitalized twin-plant models are reshaping industrial markets on both sides of the U.S.-Mexico border. Notably, demand for logistics space and construction activity is booming along the I-35 Corridor.Key takeaways on U.S.-Mexico Border Markets: · Port Laredo Surpasses Traditional Gateways: Currently the top U.S. import hub by value, Laredo's rise reflects a structural shift in trade flows. Demand for modern logistics facilities near the U.S.'s southern border continues to grow. · Kansas City Leads for Absorption and Connectivity: With 28% leasing growth and strategically situated along I-35 with access to a newly unified Canada–Mexico rail system, Kansas City is emerging as a central node for North–South supply chains—ideal for occupiers seeking scalable inland distribution. · 14M+ SF Under Construction in El Paso and Laredo. These border markets are seeing major development of automation-ready cold storage and FTZ-enabled facilities. This signals long-term confidence and presents opportunities for early investment in next-gen industrial assets. · Twin-Plant Models Resurge: The return of dual facilities operating on both sides of the border is fueling demand for more sophisticated manufacturing and distribution space t. Occupiers should evaluate cross-border strategies to optimize labor and logistics. · Keen Competition to Secure Labor Cost Advantages: Border markets offer up to 70% labor cost savings vs. most U.S. cities, and have a skilled workforce. However, occupiers must act strategically to secure talent in a highly competitive market.

This week on The WatchTower Film Podcast, we take a detour in our Paul Thomas Anderson series for something extra special: an early screening of One Battle After Another, filmed right here in El Paso, TX.Not only do we share our first impressions of the film, but we also dive into our personal stories from set—including that unforgettable test shoot adventure. From behind-the-scenes memories to seeing it all come together on screen, this episode gives you a rare inside look at PTA's newest work before its wide release.Consider this a sneak peek into the battles, the brilliance, and the hometown pride of PTA's latest.#WatchTowerFilmPodcast #PTAMonth #PaulThomasAnderson #OneBattleAfterAnother #FilmPodcast #ElPasoCinema #EarlyScreening #OnSetStories #BehindTheScenes #CinephileTalk

Matthew 16:1-12

DT: STAYING HYDRATED WITH MARTY ROBBINS AND REV. AL GREENH2O - we can't live without it. As the temperatures rise, physically and spiritually, you better keep plenty of the life giving elixir handy. The human body contains over 50% of the stuff, the earth- about 70 percent. It's all around; within and without us. From the book of symbols: “River is vital fluidity: the rivers move through both the upper world and the lower world, over ground and underground, inside and outside: rivers of fertility and prosperity, rivers of forgetting, rivers of binding oath, rivers of commerce, rivers of blood and rivers of water, rivers of rebirth, rivers of death, rivers of sorrow…”Two streams of much needed refreshment will be  delivered by Marty Robbins and the Rev. Al Green today; dip in and be baptized.MARTY ROBBINS  / COOL WATERCool Water had been around for about 20 years when Marty Robbins included the song in his 1959 album Gunfighter Ballads and Trail Songs, which also featured the hit “El Paso”. It was written by Bob Nolan, founding member of The Sons of the Pioneers, and had been covered many many times. But, nestled here, among the other songs that comprise this formidable concept album, it takes on a mythic resonance. As Marty urges his parched mule, Dan forward through the unending desert,  his emotion choked voice cries out for an oasis of redemption. REVEREND AL GREEN / TAKE ME TO THE RIVERThe Reverend Al Green became fully ordained in 1976, two years after he wrote and recorded this soul classic. In 1974, with the assistance of production wizard Willie Mitchell, he created this toe tapping ode to spirituality and lust.  Al must have had an premonition of the rebirth that was about to occur, because'74 was also the year that his peccadillos came home to roost: when he was scalded by hot grits, wielded by suicidal, ex-lover, Mary Woodson.And, this cut contains both the sacred and the profane in equal measure - not explicitly, but in the hip chugging funk juxtaposed with the call for baptismal relief.  Rock n Roll has been called “The Devil's Music:” Al may have strayed, but has since devoted himself to the gospel of rehabilitation.

In this week's basketball coaching conversation, Los Angeles Clippers assistant coach Chris Holguin joins the Basketball Podcast to share insights on NBA Defense and Using CLA.Chris Holguin is entering his 10th season with the LA Clippers, where he currently serves as an Assistant Coach. A native of El Paso, Texas, Holguin's path began as a student manager at the University of Texas at San Antonio. He went on to coach high school basketball at the Maret School in Washington D.C., served as Operations Assistant at his alma mater UTSA, and worked with the Reno Bighorns of the NBA G League before joining the Clippers in 2016. Since then, he has advanced through roles including Video Coordinator, Player Development Coach, and Two-Way Coach, steadily building his reputation within the organization.Over the past decade, Holguin has worked extensively with rookies, two-way players, and NBA veterans while also traveling globally to train Clippers All-Stars. Known for his defensive focus and passion for player development, Holguin has become a trusted voice who thrives on growth, connection, and teaching, making him a valued part of the organization for nearly a decade.

in this hilarious and inspiring episode of The Underground Lounge, Lou and Spank welcome comedian, entrepreneur, and cultural force KevOnStage. From his roots in El Paso to building his own entertainment empire, Kev shares stories of hustle, resilience, and staying true to himself.The conversation kicks off with Kev explaining how his stage name came about and why he chose to keep his comedy clean . He opens up about his early struggles, the first time he hit the stage, and how his faith and family shaped his approach to stand-up . The crew dives into his creativity during the pandemic, highlighting his groundbreaking “Keep Your Distance” comedy shows that kept laughter alive when the world was shut down.Kev also talks entrepreneurship, selling candy as a kid, building his own studio, launching projects like Churchy, and creating opportunities outside of the Hollywood system . He reflects on the wins and the tough losses that come with blazing your own path , and the guys get into the competitiveness of comedy, dream lineups with legends like Dave Chappelle and Chris Rock, and why comedy festivals are so powerful.Of course, no Underground Lounge episode is complete without games and fun. Kev takes on the infamous F**K It Bucket* and the “F**K You Camera,” delivering laughs while staying true to his clean style.The episode closes with Kev speaking on loyalty, legacy, and why representation matters for the next generation of comics.From behind-the-scenes gems to laugh-out-loud moments, this episode is a masterclass in comedy, creativity, and carving your own lane.

Jaleel White — forever beloved as Steve Urkel — is back as host of the hit game show Flip Side, returning for its second season September 8 on Game Show Network and streaming on Philo and The Roku Channel. His memoir, Growing Up Urkel, is out now.Johnny Joey Jones is a retired U.S. Marine Corps Staff Sergeant and bomb technician. He is now a Fox News contributor providing military analysis. His book, Beyond the Badge, is available now.IN THE NEWS: Drake addressing plastic surgery rumors, Gen Z's reliance on parents for job help, and Malcolm Gladwell's regret over supporting trans athletes in women's sports.Get it on.FOR MORE WITH JALEEL WHITE:GAME SHOW: Flip Side Season 2 airs TODAY on the GAME SHOW NETWORKMEMOIR: Growing Up Urkel Available NOWINSTAGRAM: @jaleelwhiteFOR MORE WITH JOHNNY JOEY JONES:BOOK: Beyond the Badge Available NOWINSTAGRAM & TWITTER: @johnny_joeyFOR MORE WITH JASON “MAYHEM” MILLER: INSTAGRAM & TWITTER: @mayhemmillerWEBSITE: www.mayhemnow.com Thank you for supporting our sponsors:BetOnlineChime.com/ADAMHomes.comToday, get Huel for FIFTEEN PERCENT OFF with this exclusive offer for New Customers only with code adam15 at https://huel.com/adam15 (Minimum $75 purchase).oreillyauto.com/ADAMPluto.tvSIMPLISAFE.COM/ADAMLIVE SHOWS: September 6 - Charlotte, NCSeptember 12-13 - El Paso, TX (4 Shows)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 of The Adam Carolla Show, Adam welcomes authors Ralph Pezzullo and Gary Berntsen to the studio for a deep dive into the state of modern elections. They discuss the safety and security of voting systems, the alarming ways other countries manipulate election outcomes, and the fallout from the 2020 U.S. elections, including the suspicious activities that unfolded on election night.The conversation also turns to Donald Trump's first term in office, exploring how insiders in his administration were secretly working against him. Ralph Pezzullo shares insights from his new book, Stolen Elections: The Plot to Destroy Democracy, which exposes threats to democratic institutions worldwide and calls for vigilance, reform, and a renewed commitment to democratic values. This episode is a must-listen for anyone concerned about the integrity of elections and the future of democracy.Get it on.FOR MORE JOE FORD AND RALPH PEZZULLO & GARY BERNTSEN:BOOK: Stolen Elections: The Takedown of Democracies Worldwide - Sept 30, 2025INSTAGRAM & TWITTER: @RalphPezzulloThank you for supporting our sponsors:use code ADAM at american-giant.comoreillyauto.com/ADAMhomes.comPluto.tvSHOPIFY.COM/carollaLIVE SHOWS: September 6 - Charlotte, NCSeptember 12-13 - El Paso, TX (4 Shows) 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 of The Adam Carolla Show, Adam kicks things off by sounding off on a bizarre story about a woman who discovered swastika-shaped tiling in her basement and is now suing the home seller for not disclosing it. Adam calls out the performative outrage behind her lawsuit and shares his own frustrations with the culture of virtue signaling. He also plays a clip from one of his recent vlogs, where he visited Home Depot and criticized the city of Malibu for its overly restrictive regulations regarding the cutting of pressure-treated lumber. In the news, Elisha Krauss joins Adam to cover the biggest trending headlines, starting with Ilhan Omar's explosive financial disclosures revealing a net worth of up to $30 million—despite her repeated claims that she is “not a millionaire.” They also react to the retirement announcement of one of the Democrats' longest-serving House members, and break down the viral moment when Polish CEO Piotr Szczerek snatched a signed hat from a child at the US Open. Szczerek has since issued a public apology, but Adam and Elisha question whether that's enough to undo the bad optics of the viral footage.Later, author Stayton Bonner and private investigator Joe Ford stop by to discuss The Million-Dollar Car Detective: Inside the Worldwide Hunt for a Stolen $7 Million Car. Joe and Stayton recount the incredible real-life heist of a 1938 Talbot-Lago T150C-SS Teardrop coupe—one of the rarest and most beautiful cars in existence—and the decades-long investigation that followed. They share how the trail went cold for years before Joe got a tip that reignited the search, leading to an international chase involving the FBI, Interpol, and a global crime ring. Along the way, Adam gets Joe's take on other legendary missing cars, including James Dean's infamous Porsche.Get it on. FOR MORE JOE FORD AND STAYTON BONNER:BOOK: The Million Dollar Car Detective: Inside the Worldwide Hunt for A Stolen$7 Million CarTWITTER: @StaytonBonnerFOR MORE WITH ELISHA KRAUSS: INSTAGRAM: @elishakraussWEBSITE: elishakrauss.com JOURNAL: https://www.washingtonexaminer.com/author/elisha-krauss/Thank you for supporting our sponsors:Homes.comForThePeople.com/ADAMoreillyauto.com/ADAMPluto.tvOpenPhone.com/adamSHOPIFY.COM/carollaLIVE SHOWS: September 6 - Charlotte, NCSeptember 12-13 - El Paso, TX (4 Shows) 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 of The Adam Carolla Show, actor Tom Pelphrey stops by the studio! Adam and Tom dive into Tom's early career, starting with soap operas, which Tom describes as a kind of boot camp for actors. The conversation shifts to his relationship with Kaley Cuoco and the massive success of The Big Bang Theory, with Adam pointing out the lack of hit three-camera sitcoms since. They also discuss the importance of turning off your phone, staying present, and finding purpose in productive work. Tom asks Adam about his tough upbringing and whether it contributed to his success, leading to a candid exchange about Adam's transition from radio to podcasting and the financial struggles of building his show in the early days.Later, singer, songwriter, and actress Debbie Gibson joins the studio to talk about her new book Eternally Electric: The Message in My Music. She reflects on the challenges of writing an autobiography at this stage in her career and the whirlwind of finding fame at such a young age. Debbie explains how she hustled her way into the music industry by performing in small clubs, the sacrifices she made to protect her artistic integrity, and the pressure she faced from record producers to change her style. She also opens up about how touring has evolved over the years, how fame affected her when she was young, and what it was like to meet her musical heroes, including Elton John, George Michael, Michael Jackson, and Whitney Houston.Get it on.FOR MORE TOM PELPHREY:TV SHOW: Task - September 7, 2025 on HBOINSTAGRAM: @tommypelphreyTWITTER: @tompelphreyFOR MORE WITH DEBBIE GIBSON: BOOK: Eternally Electric - Available Sept 9, 2025NEW SONG: Legendary TOUR: "Newstalgia Live Greatest Hits & Beyond"INSTAGRAM: @debbiegibson Thank you for supporting our sponsors:Get $10 Off at BRUNT with code ADAM at https://www.bruntworkwear.com/ADAM #BruntpodHomes.comMASAChips.com/CAROLLAoreillyauto.com/ADAMSIMPLISAFE.COM/ADAMPluto.tvLIVE SHOWS: September 6 - Charlotte, NCSeptember 12-13 - El Paso, TX (4 Shows) 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 of The Adam Carolla Show, comedian Rudy Pavich joins Adam to break down the latest headlines, starting with Snoop Dogg admitting he was caught off guard when his grandson asked about a same-sex couple in Pixar's Lightyear. The hosts of The Breakfast Club weighed in, defending Snoop's concerns over LGBTQ themes in children's movies. Adam and Rudy also discuss a viral video of a North Carolina mom who physically restrained a suspected Italian pickpocket for nearly an hour, Delta's $79 million settlement with Los Angeles residents over a 2020 jet fuel dump, and the news that former NFL quarterback Jay Cutler has been sentenced to jail time following a DUI and gun possession arrest.Later, criminal defense attorney Mark Geragos stops by the studio to talk about his involvement in the Menendez brothers case, which he says Adam inadvertently influenced him to take on. Mark explains what made the brothers' recent parole hearing so frustrating, and he and Adam debate whether the Menendez brothers still pose a danger to society or if they've served enough time for their crimes. The conversation turns to the role politics may have played in the case, whether Governor Gavin Newsom could pardon the brothers, and what happens next. Adam also gets Mark's take on the ongoing P. Diddy case, as well as a tragic accident involving an immigrant truck driver whose illegal U-turn resulted in multiple deaths.Get it on.FOR MORE MARK GERAGOS:Menendez Parole HearingWEBSITE: Geragos.comFOR MORE WITH RUDY PAVICH: INSTAGRAM: @rudy_pavichWEBSITE: www.rudypavichcomedy.comThank you for supporting our sponsors:BetterHelp.com/CAROLLAHomes.comoreillyauto.com/ADAMPluto.tvSIMPLISAFE.COM/ADAMLIVE SHOWS: September 6 - Charlotte, NCSeptember 12-13 - El Paso, TX (4 Shows) 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 of The Adam Carolla Show, actor Lou Diamond Phillips stops by the studio to share stories from his life and career. Lou opens up about the origins of his name, the strange ways fans insist they've met him before, and his love of cooking for family and friends. He recalls making sandwiches his mom would make him as a kid, working at Whataburger and even preparing lunch for Willie Nelson, and the worst job he ever had. Lou also dives into Hollywood life, from his early days being cast in Hispanic roles despite not being Hispanic, to getting dragged 100 yards behind a horse on the set of Young Guns 2, and talks with Adam about how hard it is to make a good comedic film or TV show.Later, stand-up comedian Mike Vecchione and MMA personality Jason “Mayhem” Miller join Adam in the studio. They kick things off talking about the myth that white people don't want to work the typical manual labor jobs that immigrants take, and compare sports in high school back then to today, where schools make special accommodations for kids who aren't as athletic. Adam shares a brutal story about being rejected when he tried asking a girl out, while Mike and Mayhem weigh in on the challenges of growing up and competing in those environments. Adam also asks Mayhem for his take on the Raja Jackson situation.In the news, Mayhem joins Adam and Mike Vecchione to discuss the week's trending headlines. They cover Taylor Swift and Travis Kelce's engagement, joking about the couple as “your English teacher and your gym teacher getting married,” and react to Burning Man 2025's Orgy Dome being destroyed by fierce desert winds, with organizers vowing to rebuild. Get it on.FOR MORE WITH LOU DIAMOND PHILLIPS:MOVIE: Et Tu - AVAILABLE NOW to STREAMTWITTER: @LouDPhillipsFOR MORE WITH MIKE VECCHIONE:SPECIAL: Low Income White - AVAILABLE on YOUTUBE NOWTOUR DATES:THE PORT - BALTIMORE - SEPTEMBER 25COLUMBUS FUNNY BONE - OCTOBER 5WEBSITE: mikevecchione.comINSTAGRAM: @comicmikevFOR MORE WITH JASON “MAYHEM” MILLER: INSTAGRAM & TWITTER: @mayhemmillerWEBSITE: www.mayhemnow.com Thank you for supporting our sponsors:BetOnlineHomes.comForThePeople.com/ADAMoreillyauto.com/ADAMPluto.tvSHOPIFY.COM/carollaLIVE SHOWS: August 29 - Provo, UTAugust 31 - Torrance, CASeptember 6 - Charlotte, NCSeptember 12-13 - El Paso, TX (4 Shows)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 of The Adam Carolla Show, comedian Dana Gould joins Adam in the studio! Adam praises Dana for being one of the few comics beloved across the board before diving into his legendary career writing for The Simpsons and Seth MacFarlane's Ted. Dana reflects on his love for writing, the different career paths he could have taken, and how the “hero's journey” became the template for nearly every Hollywood movie. The two share their admiration for Albert Brooks and the classic film Defending Your Life, reminisce about old favorites like Smokey and the Bandit, and even discuss the sad sight of abandoned buildings scattered across the desert on the drive to Vegas. Dana also discusses his conscious decision to be extra polite in traffic and the reasons behind it. Later, Adam explains why he regularly blows through red left-turn arrows, makes the case for why the laws around them are ridiculous, and tells the story of running a red on PCH right next to a fire truck full of firefighters. That sparks a bigger conversation about people's inverted relationships with rules and authority, as Adam and Dana break down how modern culture often treats common sense like a liability. Along the way, they explore how shifts in comedy, film, and everyday life reflect broader changes in society, giving the episode a mix of humor, nostalgia, and sharp social commentary.Get it on.FOR MORE WITH DANA GOULD: SHOW: Hanging With Doctor Z - Live in person and live streamed - LOS ANGELES - Dynasty Typewriter - September 7thWEBSITE: DanaGould.comPODCAST: The Dana Gould HourINSTAGRAM: @danagouldSPECIAL: Perfectly Normal - on YouTubeThank you for supporting our sponsors:BetOnlineHomeChef.com/ADAMhomes.comoreillyauto.com/ADAMRosettastone.com/ADAMPluto.tvThriveMarket.com/ACSLIVE SHOWS: August 29 - Provo, UTAugust 31 - Torrance, CASeptember 6 - Charlotte, NCSeptember 12-13 - El Paso, TX (4 Shows)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 of The Adam Carolla Show, comedian Avi Liberman joins Adam in studio to talk about his new book Strange Gigs, which chronicles the bizarre and unexpected shows he's had to perform while on the road. Avi recalls one of his worst gigs ever, entertaining a rowdy crowd of drunk U.S. Marines, before he and Adam look back on their early days grinding it out at open mics. Adam shares the story of waiting all day for his shot at The Laugh Factory, only to be bumped by Pauly Shore, and explains why he's never liked bumping other comics himself. The two then dive into the current state of stand-up, with Avi offering his honest take on crowd work and roast comics.In the news, Elisha Krauss stops by with some of the week's trending headlines. They react to the story of Rampage Jackson's son, Raja, who is under investigation for a ruthless attack at a Los Angeles wrestling event. They also take a lighter turn with the viral clip of New York Assemblyman Zohran Mamdani failing at a bench press attempt during Men's Day in Brooklyn — a moment that earned him public ribbing from political rivals like Andrew Cuomo and Eric Adams.Later, acclaimed chef Brad Kilgore joins the show for a mouthwatering conversation about pizza and the restaurant industry. Adam asks Brad to weigh in on the best style of pizza, before the two bond over their love of meatballs and debate the merits of ricotta cheese. They also discuss how chefs put creative spins on traditional dishes, while Adam samples slices of Brad's famous pizza and doubles down on his love for thin-crust New York style. The conversation expands to the challenges of running a restaurant today, before the two swap topping preferences — from their shared love of olives to Brad's favorite bacon combinations, and Adam's surprisingly controversial take on bacon itself.Get it on.FOR MORE WITH AVI LIBERMAN:BOOK: Stranger Gigs - Available NOW on AmazonTouring Israel in October 8-12 benefitting the Koby Mandell FoundationINSTAGRAM: @avilibermancomedyWEBSITE: aviliberman.com FOR MORE WITH ELISHA KRAUSS: INSTAGRAM: @elishakraussWEBSITE: elishakrauss.com JOURNAL: https://www.washingtonexaminer.com/author/elisha-krauss/FOR MORE WITH BRAD KILGORE: PIZZA: Pizza Freak Co - Frozen pizza shipped to your door WEBSITE: Pizzafreakco.comINSTAGRAM: @brad_kilgoreThank you for supporting our sponsors:BetOnlinehomes.comoreillyauto.com/ADAMPluto.tvGo to https://hometitlelock.com/adamcarolla and use promo code ADAM to get a FREE title history report and a FREE TRIAL of their Triple Lock Protection! For details visit https://hometitlelock.com/warrantyHims.com/ADAMSIMPLISAFE.COM/ADAMLIVE SHOWS: August 29 - Provo, UTAugust 31 - Torrance, CASeptember 6 - Charlotte, NCSeptember 12-13 - El Paso, TX (4 Shows)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 of The Adam Carolla Show, comedian Darren Carter, “The Party Starter,” joins Adam in the studio! They kick things off with the challenges of doing clean stand-up comedy in Los Angeles before shifting to the rise in street brawls and society's fading respect for consequences. Adam keeps Darren on his toes with some tricky “would you rather” hypotheticals about controversial jobs, then pivots to California's bizarre bait car laws. The two also take aim at a head-scratching Kia EV commercial showing a couple dining in Las Vegas and then magically driving to an empty Los Angeles beach the next day. Adam closes the segment with his take on the tragic story of an illegal immigrant truck driver whose reckless turn led to a deadly crash.Jason “Mayhem” Miller drops in with the latest headlines, starting with former LAFD Chief Kristin Crowley's legal claim against the city of Los Angeles, where she accuses Mayor Karen Bass of orchestrating a campaign of misinformation and retaliation following the deadly Palisades wildfire. They also cover the remarks from Bed Bath & Beyond executive chairman Marcus Lemonis, who made waves by refusing to reopen stores in California, citing high costs and stifling regulations that he says make doing business in the state nearly impossible.Get it on.FOR MORE WITH DARREN CARTER:DRY BAR SPECIAL: “CALM DOWN”TOUR DATES: Sep 3, 2025 – Irvine, CA – Irvine ImprovPODCAST: “Pocket Party” - Available on all podcast platformsINSTAGRAM: @officialdarrencarterYOUTUBE: @DarrencarterTWITTER: @darrencarterFOR MORE WITH JASON “MAYHEM” MILLER: INSTAGRAM & TWITTER: @mayhemmillerWEBSITE: www.mayhemnow.com Thank you for supporting our sponsors:BetOnlinehomes.comoreillyauto.com/ADAMPluto.tvSHOPIFY.COM/carollaSIMPLISAFE.COM/ADAMLIVE SHOWS: August 29 - Provo, UTAugust 31 - Torrance, CASeptember 6 - Charlotte, NCSeptember 12-13 - El Paso, TX (4 Shows)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 of The Adam Carolla Show, comedian Adam Yenser joins Adam in the studio! Adam kicks things off by venting about his ongoing communication struggles with everyone in his life, before discussing a frustrating encounter at Home Depot's Pro Counter, which sparks a conversation about the absurdities of everyday errands. Adam Yenser reflects on performing stand-up comedy on cruise ships and why those audiences aren't always the sharpest, while the two riff on everything from Ozempic for dogs to Andy Warhol's BMW art car worth tens of millions.Elisha Krauss stops by to cover the latest news headlines, starting with Joy Reid's controversial claim that white men are incapable of inventing anything. Her comments spark a spirited back-and-forth about race, culture, and historical achievements. The crew also weighs in on a viral Reddit debate about whether it's rude to ask for a to-go box when someone else is footing the bill, and they cap it off by reacting to Rosie O'Donnell's harsh criticism of Jay Leno after Netflix's Biggest Loser docuseries revealed his cruel behavior toward a contestant.Finally, candidate for Governor of California Leo Zacky joins the show to share his campaign platform and vision for the state. He outlines his plan to undo what he calls the destructive policies of liberal progressives, citing corruption, wasteful spending, and failed projects like the high-speed rail. Adam suggests that fixing California could be as simple as doing the opposite of Gavin Newsom, which leads to a broader discussion about racial issues, political dysfunction, and the urgent need for stronger leadership in California.Get it on.FOR MORE WITH ADAM YENSER:Show with Yakov Smirnoff – The GROVE IN ARKANSAS September 5th-6thMcCurdy's in Sarasota September 10th-14thYOUTUBE Show: The Cancelled NewsINSTAGRAM: @adamyenserTWITTER: @cleancomedian69FOR MORE WITH LEO ZACKY: Running for CA GovernorINSTAGRAM & TIKTOK: @leoszackyWEBSITE: www.leozacky.comFOR MORE WITH ELISHA KRAUSS: INSTAGRAM: @elishakraussWEBSITE: elishakrauss.com JOURNAL: https://www.washingtonexaminer.com/author/elisha-krauss/Thank you for supporting our sponsors:BetOnlineIf you're 21 or older, get 25% OFF your first order + free shipping @IndaCloud with code Adam at https://inda.shop/Adam! #indacloudpodMINTMOBILE.com/ADAMoreillyauto.com/ADAMPluto.tvLIVE SHOWS: August 29 - Provo, UTAugust 31 - Torrance, CASeptember 6 - Charlotte, NCSeptember 12-13 - El Paso, TX (4 Shows)See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode of The Adam Carolla Show, comedian Barry Rothbart joins Adam in the studio! Barry shares stories about growing up with a father who was secretly involved with the mob, all while being told his dad was Bon Jovi's manager. He reflects on discovering the truth, viewing his dad as a kind of anti-hero, and even how his first climax happened while listening to Loveline. Adam and Barry swap stories about their earliest exposure to adult content before shifting gears to Adam's recent trip aboard Rick Caruso's luxury yacht, sparking a conversation about the realities of extreme wealth and fame. Jason “Mayhem” Miller chimes in to break down some trending headlines, including MSNBC's much-mocked rebrand to “MS NOW,” which critics are calling the worst renaming effort since New Coke. The guys also react to Hillary Clinton's surprising recent comments, where she said she'd nominate Donald Trump for a Nobel Peace Prize if he manages to broker an end to the war in Ukraine without Kyiv giving up territory to Russia.Get it on.FOR MORE WITH BARRY ROTHBART:PODCAST: Searching For Allan Rothbart - Available on AudibleINSTAGRAM & TWITTER: @barryrothbartFOR MORE WITH JASON “MAYHEM” MILLER: INSTAGRAM & TWITTER: @mayhemmillerWEBSITE: www.mayhemnow.com Thank you for supporting our sponsors:BetOnlineForThePeople.com/ADAMoreillyauto.com/ADAMPluto.tvLife insurance is never cheaper than it is today. Get the right life insurance for YOU, for LESS, and save more than fifty percent at selectquote.com/carollaLIVE SHOWS: August 29 - Provo, UTAugust 31 - Torrance, CASeptember 6 - Charlotte, NCSeptember 12-13 - El Paso, TX (4 Shows)See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.