Podcasts about Forager

Squirrels are a common sight, seemingly everywhere in wild and urban nature. Their chattering antics in city parks delight us while their raids on our backyard gardens and birdfeeders never fail to exasperate. But squirrels are more than amusing backyard entertainers, and few of us know much about them or fully appreciate their role in keeping the environment healthy. As stress on the natural world intensifies, should we be paying more attention to the plight of squirrels?In Squirrel: How a Backyard Forager Shapes Our World (Island Press, 2025), Nancy Castaldo shines new light on this familiar backyard mammal, exploring their staggering diversity (they're found on all continents but Antarctica) and the many surprising ways they shape our world, our communities, and our cultures. Each chapter explores an aspect of squirrels and their close and sometimes fraught association with humans: their importance to myriad ecosystems through sophisticated food-caching strategies; their introduction to nineteenth-century urban parks as adorable ambassadors for nature; their complicated global status as both invasive and endangered; their role as celebrated cultural icons and social media memes; and ultimately, why we must prevent population declines and protect their well-being while we can. Like other wildlife species, squirrels are increasingly stressed by climate change, and their speculative fate may foreshadow our own. The book includes a detailed bibliography, an exhaustive list of squirrel species and their status, and tips for coexisting peaceably with squirrels in our yards and neighborhoods. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

This episode was originally released on December 13, 2022Stop the presses! New research shows that viruses locked in the Arctic permafrost for thousands of years have the potential to infect present-day organisms. Accompanied with a warming planet, this issue is really starting to thaw out. So what can brave scientists and institutions on the frontlines of tracking diseases do about it? And how can understanding our genomic history with diseases over thousands of years better prepare us in the fight to overcome them?Dr. Kaylee Byers starts our journey by slinking into a disease-tracking genomics lab at Simon Fraser University to meet Dr. Michael Trimble and Dr. Will Hsiao to understand the challenge of outpacing the rapid evolution of viruses. Then she pops across the ocean to speak with Dr. Birgitta Evengård and Dr. Jean-Michel Claverie about whether the Pandora's box of ancient diseases frozen in the arctic have the potential to become the next global outbreak as temperatures warm. Plus, we unearth ancient burial sites in Vietnam with Dr. Melandri Vlok, to investigate how climate change exacerbates the tension between human health and pathogens.Special thanks to Dr. Will Hsiao and Dr. Michael Trimble for allowing us to record with them at Simon Fraser University.Resources:1. Infection control in the new age of genomic epidemiology | British Columbia Centre for Disease Control Public Health Laboratory2. The permafrost pandemic: could the melting Arctic release a deadly disease | Unearthed3. Viral spillover risk increases with climate change in High Arctic lake sediments | The Royal Society4. Healthy ecosystems for human and animal health: Science diplomacy for responsible development in the Arctic | The Nordic Centre of Excellence5. Understanding and Responding to Global Health Security Risks from Microbial Threats in the Arctic: Proceedings of a Workshop | National Academies of Science, Engineering, Medicine6. Next pandemic may come from melting glaciers, new data shows | The Guardian7. Scientists Revived Ancient 'Zombie Viruses' Frozen For Eons in Siberia | Science Alert8. A 48,500-year-old virus has been revived from Siberian permafrost | NewScientist9. Anthrax outbreak in Siberia | euro news10. CBC News: The National | Russia invades Ukraine | Canadian Broadcast Corporation (CBC)11. National Geographic: Explorer Directory, Melandri Vlok | National Geographic12. Paleoepidemiological Considerations of Mobility and Population Interaction in the Spread of Infectious Diseases in the Prehistoric Past | Bioarchaeology International13. The Epidemiological Transition: A Theory of the Epidemiology of Population Change | Milbank Memorial Fund14. Forager and farmer evolutionary adaptations to malaria evidenced by 7000 years of thalassemia in Southeast Asia | nature portfolio15. CARD 2020: antibiotic resistome surveillance with the comprehensive antibiotic resistance database | Department of Molecular Biology and Biochemistry, Simon Fraser University

Squirrels are a common sight, seemingly everywhere in wild and urban nature. Their chattering antics in city parks delight us while their raids on our backyard gardens and birdfeeders never fail to exasperate. But squirrels are more than amusing backyard entertainers, and few of us know much about them or fully appreciate their role in keeping the environment healthy. As stress on the natural world intensifies, should we be paying more attention to the plight of squirrels?In Squirrel: How a Backyard Forager Shapes Our World (Island Press, 2025), Nancy Castaldo shines new light on this familiar backyard mammal, exploring their staggering diversity (they're found on all continents but Antarctica) and the many surprising ways they shape our world, our communities, and our cultures. Each chapter explores an aspect of squirrels and their close and sometimes fraught association with humans: their importance to myriad ecosystems through sophisticated food-caching strategies; their introduction to nineteenth-century urban parks as adorable ambassadors for nature; their complicated global status as both invasive and endangered; their role as celebrated cultural icons and social media memes; and ultimately, why we must prevent population declines and protect their well-being while we can. Like other wildlife species, squirrels are increasingly stressed by climate change, and their speculative fate may foreshadow our own. The book includes a detailed bibliography, an exhaustive list of squirrel species and their status, and tips for coexisting peaceably with squirrels in our yards and neighborhoods. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Squirrels are a common sight, seemingly everywhere in wild and urban nature. Their chattering antics in city parks delight us while their raids on our backyard gardens and birdfeeders never fail to exasperate. But squirrels are more than amusing backyard entertainers, and few of us know much about them or fully appreciate their role in keeping the environment healthy. As stress on the natural world intensifies, should we be paying more attention to the plight of squirrels?In Squirrel: How a Backyard Forager Shapes Our World (Island Press, 2025), Nancy Castaldo shines new light on this familiar backyard mammal, exploring their staggering diversity (they're found on all continents but Antarctica) and the many surprising ways they shape our world, our communities, and our cultures. Each chapter explores an aspect of squirrels and their close and sometimes fraught association with humans: their importance to myriad ecosystems through sophisticated food-caching strategies; their introduction to nineteenth-century urban parks as adorable ambassadors for nature; their complicated global status as both invasive and endangered; their role as celebrated cultural icons and social media memes; and ultimately, why we must prevent population declines and protect their well-being while we can. Like other wildlife species, squirrels are increasingly stressed by climate change, and their speculative fate may foreshadow our own. The book includes a detailed bibliography, an exhaustive list of squirrel species and their status, and tips for coexisting peaceably with squirrels in our yards and neighborhoods. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/environmental-studies

Squirrels are a common sight, seemingly everywhere in wild and urban nature. Their chattering antics in city parks delight us while their raids on our backyard gardens and birdfeeders never fail to exasperate. But squirrels are more than amusing backyard entertainers, and few of us know much about them or fully appreciate their role in keeping the environment healthy. As stress on the natural world intensifies, should we be paying more attention to the plight of squirrels?In Squirrel: How a Backyard Forager Shapes Our World (Island Press, 2025), Nancy Castaldo shines new light on this familiar backyard mammal, exploring their staggering diversity (they're found on all continents but Antarctica) and the many surprising ways they shape our world, our communities, and our cultures. Each chapter explores an aspect of squirrels and their close and sometimes fraught association with humans: their importance to myriad ecosystems through sophisticated food-caching strategies; their introduction to nineteenth-century urban parks as adorable ambassadors for nature; their complicated global status as both invasive and endangered; their role as celebrated cultural icons and social media memes; and ultimately, why we must prevent population declines and protect their well-being while we can. Like other wildlife species, squirrels are increasingly stressed by climate change, and their speculative fate may foreshadow our own. The book includes a detailed bibliography, an exhaustive list of squirrel species and their status, and tips for coexisting peaceably with squirrels in our yards and neighborhoods. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/animal-studies

This episode coversPomeranian by FORAGERLight Night Mountains All That by RatboysWebsite: https://redcircle.com/shows/two-tunes-podcastInstagram: https://instagram.com/twotunespodcast?igshid=13gpurxc3bf2qDiscord: https://discord.gg/eYMwBuJ6GeRSS Feed: https://feeds.redcircle.com/baeeceec-9527-475d-85b5-d9da2eea19d3E-mail: twotunespodcast@gmail.com2022 Apple Music Playlist: https://music.apple.com/us/playlist/two-tunes-2022-playlist/pl.u-KVXByy1uRGa3R2021 Apple Music Playlist: https://music.apple.com/us/playlist/two-tunes-2021-playlist/pl.u-xlyNDDPuDybPDSupport this podcast at — https://redcircle.com/two-tunes-podcast/exclusive-content

About the Guest Maude Manoukian is the Chief Community Officer at Forager Project, a US-based company redefining dairy through plant-based innovation. With a background spanning Odwalla and Whole Foods Market, Maude brings deep experience in natural foods, supply chains, and conscious consumerism. Her long-standing collaboration with Forager Project founder Stephen Williamson has shaped a shared philosophy grounded in sustainability, community engagement, and continuous improvement. At Forager Project, she leads both community programs and the human-centric culture that drives the company's mission. Episode Summary In this episode of Shape the System, host Vincent Turner sits down with Maude Manoukian to explore how Forager Project is reimagining dairy through cashew-based alternatives. Maude outlines the fundamental resource problem in traditional animal-based dairy — an industry now 8–10 times more resource-intensive than plant-based options — and why scaling that model for a planet of eight billion people is no longer sustainable. Their conversation traces the historical reasons dairy became dominant, what's changed, and why a rethink is overdue. The discussion then turns to cashews — Forager Project's “star ingredient” — and why they are uniquely suited as a dairy alternative due to their creamy texture, neutral flavour and minimal ecological footprint. Maude explains how cashews grown in places like Côte d'Ivoire are naturally rain-fed, resilient to poorer soils, and part of reforestation efforts rather than deforestation risk. She walks through the surprisingly complex journey from cashew apple to packaged yoghurt, highlighting the critical roles of farming practice, processing, fermentation, and product consistency. Beyond the product itself, the episode delves into Forager Project's broader philosophy: a commitment to community-centred supply chains, regenerative thinking, and multi-year programs training 10,000 cashew growers. Maude also reflects on packaging challenges, their shift to recycled plastics, and the belief that improving systems requires both experimentation and humility. Ultimately, the ambition is to “flip the script” — shifting dairy consumption from 80% animal-based to 80% plant-based — a move driven by taste, accessibility, and cultural change as much as sustainability. Key Takeaways Traditional animal-based dairy now requires 8–10 times the resources of plant-based alternatives, particularly land and water. Cashews offer a uniquely low-impact, creamy, neutral-flavoured base for dairy alternatives and can thrive with no irrigation in suitable climates. Forager Project is investing in a multi-year training program for 10,000 cashew growers in Côte d'Ivoire to improve yields, livelihoods and regenerative practices. Taste and price remain the two biggest levers for shifting consumers towards plant-based dairy; flavour consistency is critical to behaviour change. The company is transitioning its packaging to rPET and continues to explore next-generation sustainable formats as technology matures. Notable Quotes “Conventional animal-based dairy requires a lot more resources… between eight and ten times more demanding than plant-based options.” — Maude Manoukian “Our star ingredient is the cashew… we think they're the best comparison to what people currently know as a dairy product.” — Maude Manoukian “You can't just say, ‘Great, these can grow here — let's cut down stuff and plant cashew trees.' Nature doesn't like that.” — Maude Manoukian “It's all connected… the way you do stuff is as important, if not more important, than what you're doing.” — Maude Manoukian “We're trying to flip the script — from 80% animal-based dairy to 80% plant-based.” — Maude Manoukian Resources Forager Project — https://foragerproject.com/?utm_source=shapethesystem.org Shape the System is  an independent podcast with support from KPMG High Growth Ventures More about KPMG High Growth Ventures Scale up for success. We're here for that.
We navigate founders and their teams to the services they need to reach their next milestone.  From startup to scale and beyond. No matter where you are right now, we'll get you the help you need to drive your business forward. We help founders fully realise their potential, as well as the potential of their team and their business, by connecting them to the expertise, skills and resources they need at every stage of their growth journey. Our extensive experience in partnering with evolving businesses means that we can provide you with tailored support as well as independent and practical insights.  Whether you are looking to refine your strategy, establish your operations, prepare for a capital raise, expand abroad or simply comply with regulatory requirements, we are here to help. Links: Website: About (highgrowthventures.com.au) LinkedIn: https://www.linkedin.com/showcase/kpmg-enterprise-high-growth-ventures/ Contacts: highgrowthventures@kpmg.com.au Shape the System is  an independent podcast with support from KPMG High Growth Ventures   More about KPMG High Growth Ventures Scale up for success. We're here for that. We navigate founders and their teams to the services they need to reach their next milestone.  From startup to scale and beyond. No matter where you are right now, we'll get you the help you need to drive your business forward. We help founders fully realise their potential, as well as the potential of their team and their business, by connecting them to the expertise, skills and resources they need at every stage of their growth journey. Our extensive experience in partnering with evolving businesses means that we can provide you with tailored support as well as independent and practical insights.  Whether you are looking to refine your strategy, establish your operations, prepare for a capital raise, expand abroad or simply comply with regulatory requirements, we are here to help. Links: Website: About (highgrowthventures.com.au) LinkedIn: https://www.linkedin.com/showcase/kpmg-enterprise-high-growth-ventures/ Contacts: highgrowthventures@kpmg.com.au

Gabrielle Cerberville is known to some as Chaotic Forager, to others as Mushroom Auntie, but you will certainly experience her as a person deeply connected to all the residents of the Earth, not only humans. Gabrielle's passions are wide-ranging, including music composition & gourmet cuisine, but she is especially known for thoughtfully bringing the fruits of the Earth to her table, and to teaching others of right relationship to our non-human cousins.

In this episode of Bigfoot Society, Jeremiah Byron talks with Angel, a lifelong outdoorswoman from the Pacific Northwest, who shares multiple stunning encounters that changed the way she sees the woods forever. From strange predation events on a Deer Island, Oregon farm to a jaw-dropping sighting of a massive, dark, human-shaped creature crouched in the Hamma Hamma River in Washington, Angel walks us through the moments that made her question everything she thought she knew about the forest.Her story continues deep in the Willamette National Forest near Sahalie Falls, where she and her husband were forced to shelter in their SUV after a series of chilling, escalating Bigfoot whoops echoed across the ridge—sounds identical to the legendary Sierra Nevada recordings.Angel also opens up about the emotional impact of these encounters, the eerie radio interference she experienced afterward, and a surprising family connection: her father's own Bigfoot sighting decades earlier in the Gifford Pinchot National Forest.If you're looking for real Bigfoot encounters, Sasquatch sightings, and firsthand wilderness experiences from the PNW, this episode delivers one of the most compelling accounts yet.

Can you optimise this text for wild foraging: Musician Griffin William Sherry on Hunting, Foraging, and Creative Writing with Jenna Rozelle | Pod Songs InterviewIn this episode of Pod Songs, host Jack Stafford brings together Griffin William Sherry, lead singer of Ghost of Paul Revere, and Maine-based forager, writer, and wild foods educator Jenna Rozelle. They dive into a captivating discussion on their love for the outdoors, the impact of the pandemic, transitioning from band life, and the intersections between hunting, foraging, creative writing, and poetry. Griffin shares insights about his music career and new solo project while Jenna reflects on her Substack, 'Appetites,' and the inspiration behind her poetry. Tune in to hear an enriching conversation that beautifully blends themes of nature, food, creativity, and artistic collaboration. Stay till the end for a song inspired by their discussion!00:00 Welcome to Podsongs01:49 Meet Griffin William Sherry02:59 Life After Ghost of Paul Revere04:36 Exploring New Interests08:03 Jenna Rozelle: A Unique Guest22:19 Jenna's Background and Inspirations30:04 The Art of Revision31:15 Growing Up on a Homestead32:05 Discovering Hunting and Fishing33:08 The Learning Curve of Hunting35:30 Creative Thrills and Writing39:38 Dreams as a Source of Inspiration41:58 The Power of Natural Sounds44:07 Respect for the Natural World01:04:37 The Intersection of Cooking and Writing01:10:22 Reflecting on Routine and Creativity01:11:45 The Writing Process: From Ideas to Execution01:14:56 Tools and Techniques for Capturing Inspiration01:15:53 The Role of Routine in Writing01:20:08 Exploring the Connection Between Creativity and Substances01:30:32 Finding Joy and Freedom in Writing01:32:52 The Importance of Knowing Your Place01:38:34 Concluding Thoughts and Future Plans

Two Onc Docs, hosted by Samantha A. Armstrong, MD, and Karine Tawagi, MD, is a podcast dedicated to providing current and future oncologists and hematologists with the knowledge they need to ace their boards and deliver quality patient care. Dr Armstrong is a hematologist/oncologist and assistant professor of clinical medicine at Indiana University Health in Indianapolis. Dr Tawagi is a hematologist/oncologist and assistant professor of clinical medicine at the University of Illinois in Chicago. In this episode, OncLive On Air® partnered with Two Onc Docs to review exciting updates from the 2025 ESMO Congress about bladder cancer management that have the potential to change guidelines. In non–muscle-invasive bladder cancer (NMIBC), 2 trials added immunotherapy to BCG. The phase 3 POTOMAC trial (NCT03528694) combining durvalumab (Imfinzi) with BCG for high-risk, BCG-naive NMIBC was positive, demonstrating improved disease-free survival with the combination. This regimen might become a new standard of care and could reduce the need for early radical cystectomy, the experts highlighted. For muscle-invasive bladder cancer, the phase 3 KEYNOTE-905 study (NCT03924895) combined perioperative enfortumab vedotin-ejfv (Padcev) and pembrolizumab (Keytruda) for cisplatin-ineligible patients. This positive trial demonstrated strong event-free survival and overall survival (OS) with the combination. Furthermore, the phase 3 IMvigor011 trial (NCT04660344) provided data on a risk-adapted approach using adjuvant atezolizumab (Tecentriq) for post-cystectomy patients with circulating tumor DNA (ctDNA)–positive disease. For these patients, atezolizumab generated benefits in disease-free survival and OS, supporting the future use of ctDNA for personalized therapy. Updates in metastatic bladder cancer emphasized the importance of testing for FGFR alterations and HER2 expression in the second-line setting, Armstrong and Tawagi explained. The phase 1 FORAGER-1 study (NCT05614739) showed the efficacy of an oral FGFR3 inhibitor in heavily pretreated patients and showed lower rates of hypophosphatemia with the agent compared with erdafitinib (Balversa). Overall, the conference yielded many new and exciting data points for the treatment of patients with bladder cancer.

This week's episode will be on many exciting updates were announced at ESMO this October in Berlin from Oct 17-21, 2025, especially in bladder cancer, we continue to make such progress! We discuss key trials in NMIBC (POTOMAC), MIBC (KN-905, IMvigor-011), and metastatic urothelial carcinoma (FORAGER-1, DV + Toripalimab).

This week, Joanne welcomes Ellen Zachos, author of 11 books on plants, including her latest, Mythic Plants: Potions and Poisons from the Gardens of the Gods. About Ellen A Harvard graduate, Ellen's first career was on Broadway (Les Miz), but the gift of a peace lily on opening night opened her eyes to the wonderful world of plants. Ellen taught at the New York Botanical Garden for many years and also served as Coordinator of the Gardening Department in Continuing Ed, before moving to Santa Fe, NM. She was named a Great American Gardener by the Epcot Flower and Garden Festival. Her 11th book, Mythic Plants: Potions & Poisons from the Gardens of the Gods, was published this year. Inspiration & Research Grew from Ellen's Greek heritage and lifelong love of mythology and plants. Greek mythology felt personally significant; she wasn't drawn to Norse or Indian myths. Extensive research across historical texts; citations couldn't fit in the print book, but are available online. Plant Stories & Mythology Connections Nepenthe (Poppy): In Homer's Odyssey, Helen of Troy prepared Nepenthe—an "anti-sorrow" drink of wine and opium poppy. Calmed grief temporarily. Linnaeus later named the tropical pitcher plant Nepenthes after this myth, believing its beauty could lift sorrow. Moly (Snowdrop): Hermes gave Odysseus "Moly" to protect him from Circe's spells. Described as a plant with black roots and white flowers—likely the snowdrop (Galanthus). Contains galantamine, which counters hallucinations—aligning with the myth's antidote effect. Modern research explores galantamine for Alzheimer's treatment. Fig: Valued food in ancient Greece, consumed fresh or dried before refrigeration existed. Special laws governed fig harvesting; penalties for theft were severe. Ancient figs required complex pollination (caprification). Some myths surrounding figs are notably "saucy." Pine Tree: Associated with violent origin myths, but also practical uses. Pine nuts were a staple food; pine resin sealed wine vessels, the origin of Retsina wine. Modern Retsina has a milder pine flavour, enjoyed especially in Greek summer settings. Aconitum (Monkshood): Misunderstood as poisonous to touch—false. Dangerous only if ingested. Blooms beautifully when few others do; it is resistant to deer and rabbits. Ellen wishes for a "Plant Mythbusters" show to debunk misinformation about plant toxicity. Daffodil (Narcissus): Linked to the myth of Narcissus falling in love with his reflection. Also central to the Persephone story, Zeus created a daffodil to lure her before Hades abducted her. Explains the origin of winter and spring cycles through Demeter's grief and renewal. Themes & Insights Plants in Greek mythology were deeply symbolic, medicinal, and magical. Many ancient uses align with modern scientific knowledge. The book groups plants thematically into short, easy-to-read chapters, ideal for bedtime or book clubs. Appeals to gardeners, historians, herbalists, and mythology enthusiasts. Ellen's Life & Work Today Now based in Santa Fe with a small, fully edible garden. Enjoys discovering new drought-tolerant plants in a vastly different climate. Former rooftop gardener in New York City; designed and maintained terrace gardens. Also teaches and speaks across the U.S.—including the upcoming Herb Society of America Conference in Texas (April). Other popular books: How to Forage for Wild Foods Without Dying, Backyard Foraging, The Wildcrafted Cocktail, The Forager's Pantry. Advocates for safe, informed foraging and appreciation of wild edibles. Mythic Plants features beautiful botanical illustrations by Lisel Ashlock. Mythic Plants makes a great gift and is available on Amazon! Find Ellen Zachos on Instagram. Other Resources Mentioned in the Show: Down the Garden Path: A Step-By-Step Guide to Your Ontario Garden Down the Garden Path Podcast On Down The Garden Path, professional landscape designer Joanne Shaw discusses down-to-earth tips and advice for your plants, gardens and landscapes. As the owner of Down2Earth Landscape Design, Joanne Shaw has been designing beautiful gardens for homeowners east of Toronto for over a decade. She does her best to bring you interesting, relevant and useful topics to help you keep your garden as low maintenance as possible.  In Down the Garden Path: A Step-By-Step Guide to Your Ontario Garden, Joanne and fellow landscape designer Matthew Dressing distill their horticultural and design expertise and their combined experiences in helping others create and maintain thriving gardens into one easy-to-read monthly reference guide. Get your copy today on Amazon. Don't forget to check out Down the Garden Path on your favourite podcast app and subscribe! You can now catch the podcast on YouTube.

In this episode of Life's Too Short, I'm joined by Feebee Foran - founder of Forager.ie, nature educator, herbalist, and all-round powerhouse.Feebee lost her Dad suddenly in just 11 days. What followed was a grief she hadn't expected - intense, physical, and deeply disorienting. She talks about how she kept pushing forward in her corporate job until one day, she couldn't anymore.This conversation explores what happens when grief cracks something open in you - and the slow journey back to yourself through nature, creativity, and doing things differently.We talk about the impact of grief on the body, the emotional isolation of being the “strong one,” and how she began to reimagine life on her own terms - building a business that feels rooted, healing, and aligned.This one's about loss, yes - but also joy, belonging, and remembering who you are.⚠️ Please note: this episode contains discussion of sudden loss and the physical symptoms of grief.If you enjoy this conversation, you can support the podcast by subscribing, sharing, or leaving a review. It really helps others find these stories. Hosted on Acast. See acast.com/privacy for more information.

William Padilla Brown, a truffle expert, joins Maria to discuss truffles and his documentary!Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com-----music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 4.0 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://creativecommns.org/licenses/by-sa/⁠⁠⁠⁠⁠⁠

What kind of founder drives a U-Haul full of perishable product through the desert at 3 A.M.… and calls it progress? That's the kind of relentless, purpose-driven hustle behind Forager Project, the plant-based food and beverage company reshaping what dairy-free can taste and feel like. In this episode, co-founders Stephen Williamson and JC Hanley open up about the mission-fueled (and occasionally messy) evolution of their brand, from cold-pressed juice to cashew-based yogurts and creamers that compete head-on with dairy. They discuss what it really takes to build a standout CPG brand in saturated categories, why “project” is still part of their name, and how lessons from prior businesses and discontinued product lines have shaped their approach. They also explain why they walked away from juice, how they knew yogurt was the future, what it means to innovate with both a moral compass and a culinary one and how they define success. Show notes: 0:25: Interview: Stephen Williamson & JC Hanley, Co-Founders, Forager Project – In a conversation hosted at Forager Project's office in San Francisco, Stephen and JC discuss how the brand was created by a desire to create clean, minimally processed, plant-based foods and how “project” reflects their ethos of exploration and ongoing improvement. The founders recount their early days launching Forager Project in 2013, initially inspired by the ultra-premium juice space before pivoting – what they describe as “foraging” – into new categories. They explain how they began fermenting plant-based ingredients, particularly cashews, to create plant-based yogurts, and have since expanded into Greek-style yogurts and creamers. Stephen and JC emphasize an innovation philosophy rooted in clean, organic ingredients, including vegetables, nuts, seeds and ancient grains, and talk about the grit and craziness required to build a mission-driven company. They note how – despite challenges like tariffs, competition, and changing categories – they've remained focused on their mission: to help replace animal dairy with plant-based alternatives. They close with a broader reflection on success and staying true to their values. Brands in this episode: Forager Project, Odwalla, Blueprint Juice, Evolution Fresh, Starbucks, Suja, Coca-Cola, Stonyfield Farm

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

In the latest Stocks Neat episode, Steve Johnson, Gareth Brown and Isabella Foley dive into Japan's corporate transformation — from shareholder returns and buybacks to digitisation and the demographic shifts reshaping opportunities.“It's been like a snowball that's been pushing across a flat surface for a long period of time. It's finally started to gather some momentum.” – Steve JohnsonWith Japan now a significant part of the international portfolio, the team shares where they're finding value and why some of the most interesting ideas are hiding in plain sight. 

"I didn't appreciate how strong the pull for human connection would be." - Corinne Ooms In this episode of Three Food Memories, you'll meet a forager, food scientist, and the longest‑lasting female contestant on Alone Australia, who endured 70 days in the Tasmanian wilderness before tapping out. We should mention - she didn't tap out because she'd run out of food, or her shelter had blown away…it was for another, far more important reason. On the menu is: the wallaby and fern soup that got her through 70 days in the wilderness, Scottish potato scones, and Filipino pancit, along with musings on foraging, life, losing a parent, and becoming a parent for the first time. Corinne's social cause is food waste and food security, because working in the food industry, she sees firsthand how much perfectly good food gets thrown out every day from farms, factories, retailers, hospitality, all the way to households! Corinne believes it is heartbreaking and there needs to be more consumer awareness and policy changes in regards to this issue. Some food rescue organisations to check out are: OzHarvestFoodBank This episode was recorded while Corinne was back in her childhood bedroom in Inverness, Scotland. Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

In Episode 26 of the Tenkara Angler Level Line Podcast the Tenkara Angler crew discuss the intersection of tenkara fishing and foraging with special guest Ari Rockland-Miller of The Mushroom Forager. Ari's unique background as a professional mycophile who has a growing passion and knowledge for tenkara lends itself to an interesting conversation we're sure you'll enjoy.We talk with Ari about the world of mushroom foraging, discussing the safest mushrooms to start with on your foraging journey (and those to stay away from), the best seasons for combining foraging and fishing, the diversity of wild foods including edible greens, and delicious cooking and effective preservation techniques. Throughout the interview, Ari not only ties the two hobbies together, but focuses on the importance of sustainable harvesting practices and the joy of connecting with nature.Show Notes & Links:0:00:05 - Introductions0:02:00 - Ari Rockland-Miller & The Mushroom Forager0:07:12 - Ari & Tenkara0:09:25 - How to Start Foraging Safely0:13:04 - Beginner-Friendly Mushrooms0:18:27 - Poisonous Mushrooms & Phone Apps for ID0:25:13 - Foraging in Tenkara's History0:31:06 - Ari's Approach to Foraging & Fishing0:35:31 - Ari's Recipe for Trout & Mushrooms0:37:19 - The Seasonality of Foraging & Fishing0:44:57 - Golden Oysters & Invasives0:47:42 - How to Harvest Mushrooms - Trailwaters Mesh Foraging Bag0:55:40 - Smurfs & other Mushroom-based Creatures0:56:35 - Story Time with Bill0:59:00 - Ari's Biggest Mushroom Haul01:03:23 - Ari's Final Thoughts01:06:28 - Contacting Ari01:16:32 - Closing RemarksWant to see more? Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠Tenkara Angler

Marty sits down with Ali Webb and Carlos Flores from Forager to discuss how they're using Bitcoin-backed funding to enable independent filmmakers to create original content without traditional studio interference or investor pressure. Forager + Whitepaper on Twitter: https://x.com/Forager_tv https://x.com/whtppr_studio Personal Handles: https://x.com/cmfe2510 https://x.com/AliWebb07 Websites: https://www.forager.tv/ https://whtppr.studio/ STACK SATS hat: https://tftcmerch.io/ Our newsletter: https://www.tftc.io/bitcoin-brief/ TFTC Elite (Ad-free & Discord): https://www.tftc.io/#/portal/signup/ Discord: https://discord.gg/VJ2dABShBz Opportunity Cost Extension: https://www.opportunitycost.app/ Shoutout to our sponsors: Coinkite https://coinkite.com Unchained https://unchained.com/tftc/ Join the TFTC Movement: Main YT Channel https://www.youtube.com/c/TFTC21/videos Clips YT Channel https://www.youtube.com/channel/UCUQcW3jxfQfEUS8kqR5pJtQ Website https://tftc.io/ Newsletter tftc.io/bitcoin-brief/ Twitter https://twitter.com/tftc21 Instagram https://www.instagram.com/tftc.io/ Nostr https://primal.net/tftc Follow Marty Bent: Twitter https://twitter.com/martybent Nostr https://primal.net/martybent Newsletter https://tftc.io/martys-bent/ Podcast https://www.tftc.io/tag/podcasts/

On this episode of The Kara Goldin Show, I'm joined by Stephen Williamson, Co-Founder and CEO of Forager Project—the family-owned, organic, dairy-free creamery crafting premium yogurts, milks, and creamers from cashews and coconuts. Founded in 2013 with his stepson, JC Hanley, Forager Project was born from a bold mission: to flip the dairy model so plants make up 85% of global consumption instead of just 15%.Before launching Forager Project, Stephen served as Chairman and CEO of Odwalla, helping grow the brand into a $400 million fresh juice leader before its acquisition by Coca-Cola. Guided by a deep commitment to organic ingredients, sustainability, and his “soil to soul” philosophy, Stephen is reshaping what dairy can mean for people and the planet.In our conversation, Stephen shares how his experiences at Odwalla influenced Forager's creation, why he bet early on building his own manufacturing plant, and the strategies that helped scale the brand to over 10,000 stores nationwide. We also dive into the challenges of perfecting plant-based Greek-style yogurt, the role of conscious capitalism in decision-making, and how Forager continues to innovate in a crowded plant-based market.If you're curious about the future of dairy, scaling a mission-driven food brand, or how to lead with values while winning on taste—this episode is packed with insight. Now live on The Kara Goldin Show. Are you interested in sponsoring and advertising on The Kara Goldin Show, which is now in the Top 1% of Entrepreneur podcasts in the world? Let me know by contacting me at karagoldin@gmail.com. You can also find me @‌KaraGoldin on all networks. To learn more about Stephen Williamson and Forager Project:https://www.linkedin.com/in/stephen-williamson-86b94910https://foragerproject.com/ Sponsored By:Shopify - Sign up for your one-dollar-per-month trial period at Shopify.com/karaACORNS. Head to acorns.com/KARA or download the Acorns app to start saving and investing for your future today!Odoo - Discover how Odoo can take your business to the next level, by visiting Odoo.com Check out our website to view this episode's show notes: https://karagoldin.com/podcast/727

Hoosier Forager joins us for a thoughtful conversation about how we approach foraging, why it matters, and how to build confidence with new wild foods. We also dig into two standout plants: chicory, one of the best wild coffee substitutes, and mayapple, a native fruit with a short, tricky harvest window. Plus, we talk about a surprising fungal shift with Golden Oyster Mushrooms happening across the U.S.Episode Overview:The Foraging Onion framework: how to build confidence with new wild foodsHow to safely identify and harvest mayapples (Podophyllum peltatum)When mayapples are edible — and what parts to avoidForaging for chicory (Cichorium intybus): ID tips, uses, and wild coffeeThe spread of golden oyster mushrooms across the U.SWhy golden oysters may reduce native fungal diversityHow to deepen your foraging practice beyond just identificationUse code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Watch the Video Episode on Youtube:https://www.youtube.com/live/n5Ni_hTKhmo?si=5gpfBCBU4L7r-FTlSign up for the newsletter:www.theyearofplenty.com/newsletterSupport the podcast via Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RConnect with Hoosier Forager:https://linktr.ee/hoosierforager

Today we dive deep into the world of ancient culture with Tony Fair —A guy obsessed with figuring out how our ancestors managed to both scrape a living and create a bunch of rock art at the same time. In this episode, we explore the intricate connections between nature, history, and art as Tony shares his experiences of discovering ancient petroglyphs (plus the occasional mushroom) and the stories they tell. Growing up on the run from the law, It was Tony's unconventional childhood that fueled his fascination with ancient cultures and the art they produced. From the mysteries of solstice markers to the spiritual significance of the many ancient artworks he's witnessed, Robin and Tony connect both past and present through the timeless allure of the natural world.A big thank you again to Tony for jumping on the podcast!Give Tony a follow on Instagram as @guerilla_foragerAlso check out the American Rock Art Research Association or your local community on social media for more info.-----------------Subscribe to this podcast so you're always up to date. Even better - share us with a friend who loves the outdoors.Follow Robin & The Wild Dispatch on Instagram, TikTok, YouTube and Facebook...

Michelle Dowd is a contributor to The New York Times, The Los Angeles Times, TIME magazine, Alpinist, The LA Review of Books, LA Parent Mag, and other national publications. She was raised on a mountain in the Angeles National Forest where she learned to navigate by the stars and forage for edible plants. Her memoir, Forager: Field Notes on Surviving a Family Cult, showcases her life growing up on an isolated mountain in California as part of an apocalyptic cult, and how she found her way out of poverty and illness by drawing on the gifts of the wilderness. Michelle's Links https://mdowd.substack.com/subscribehttps://www.amazon.com/gp/product/1643755773/ref=ox_sc_saved_image_10?smid=ATVPDKIKX0DER&psc=1http://%20https//www.amazon.com/Forager-Field-Surviving-Family-Memoir/dp/1643751859/ref=sr_1_1?crid=1JBFK26STB2PK&keywords=forager+field+notes+on+surviving+a+family+cult&qid=1697988673&sprefix=forager%2Caps%2C145&sr=8-1Ryan Anthony here! If you would like to support my channel please consider:buymeacoffee.com/truththath7Thank you for all of your support and for helping to make this channel a reality :)

As the financial year wraps, Episode 37 of Stocks Neat takes a deep dive into the standout performance of Financial Year 25. Chief Investment Officer Steve Johnson is joined by Portfolio Managers, Gareth Brown and Alex Shevelev to discuss what drove results across Forager's international and Australian funds — from Japanese software gems to ASX tech turnarounds and undervalued relics making quiet comebacks.The conversation covers how passive flows are reshaping the investing landscape, the importance of preparedness in a momentum-driven market, and why the team is finding fertile ground in small caps despite years of pessimism.“ We are generally looking for pessimism, for volatility, for extreme events…preferably not too extreme, but it's our kind of market.” Whether you're curious about current positioning or where the next wave of opportunities may lie, this episode offers a candid look at the thinking behind the returns.

GUEST:   https://bookshop.org/p/books/go-forth-and-forage-a-guide-to-foraging-over-50-of-the-most-common-edible-medicinal-north-american-mushrooms-whitney-johnson/21618294?ean=9780760392751&next=t   https://appalachianforager.com/home   https://www.instagram.com/appalachian_forager/   https://www.tiktok.com/@appalachian_forager   MENTIONS:   https://www.facebook.com/groups/bluegrassmycological/   https://en.wikipedia.org/wiki/Hydnum_repandum   MUSHROOM HOUR:   https://welcometomushroomhour.com    https://instagram.com/welcome_to_mushroom_hour   https://tiktok.com/@welcome_to_mushroom_hour   Show Music courtesy of the one and only Chris Peck: https://peckthetowncrier.bandcamp.com/   TOPICS COVERED:   Beginner Foraging Foibles   "Go Forth and Forage"   Appalachian Mountain Range   Foraging in a Kentucky Forest   Learn Your Trees   Making Science Observations While Foraging   Hilljack Girl on TikTok   Creating a Mushroom Guidebook   Internal vs External Inspiration   Textures and Flavor Profiles of Wild Mushrooms   Preserving Mushrooms Through the Seasons   

Forager and author Shawn Dawson tells us what you can find and eat while camping, and how to make it into something tasty.

Send us a textFaith Canter is a Foodie, Farmer, Forager, Fermenter and a formerly Plant-Based to a currently Animal-Based Holistic Nutritionist, Herbalist, Health Coach, Author & Trauma Informed Therapist.Faith enjoys living a simple, seasonal, local and sustainable life, learning that the future of health and happiness is going away from our more ancestral ways of eating and living. Now, Faith feels much more connected to our food, community, this planet, our own cycles and the cycles of life, and she is passionate about returning to our true nature as human beings.Faith is the author of five books written when she was plant-based, plus a few other books that she has written since being animal-based. She is working on two new books, one called Simple, Seasonal & Primal Living and Returning to Our True Nature. Her most recent book is titled The Homesteaders Journal. She has also written several eBooks, including Freedom from Fatigue, Trauma, Tension & Nervous System Regulation, and Raising Happy & Healthy Chickens.Find Faith at-www.faithcanter.comIG- @plant_based_to_animal_basedYT- @Faith CanterFind Boundless Body at- myboundlessbody.com Book a session with us here!

GUEST:   https://chezjulies.com/  https://www.instagram.com/chezjuliesconsultingwinemaker/  MENTIONS:   http://www.mycoventures.com/  https://www.somamushrooms.org/  https://namyco.org/  https://www.cafebeaujolais.com/  MUSHROOM HOUR:   https://welcometomushroomhour.com    https://instagram.com/welcome_to_mushroom_hour   https://tiktok.com/@welcome_to_mushroom_hour   Show Music courtesy of the one and only Chris Peck: https://peckthetowncrier.bandcamp.com/   TOPICS COVERED:   Cafe Beaujolais  Cook Your Mushrooms  Mycoventures  SOMA & NAMA  Mushrooms + Skillet  Expanding Vocabulary of Descriptors for Smell and Taste  The Magic of Cooking Together  Future of Culinary Mushrooms  Underappreciated Russulas and Suillus  Community Cookbooks  NAMA Mushroom Cooking Competition  Licensing and Importance of Consumer Education  Don't Let Your Mushrooms Spoil – Preservation Techniques  

WE'RE BACK! A FORAGER'S STORY!! We return to the show after an extended hiatus to chat with JJ Reich (@blackwalnutdaddy ), author of "Nuts About Black Walnuts". JJ's self-published book all about black walnuts offers a detailed and in-depth analysis of almost every topic you could possibly imagine involving ye olde Juglans Nigra. Available on Amazon, this collection of essays is definitely a must-have for anybody curious about black walnuts, whether you're an old experienced forager or a new one!! JJ is such a pleasure to chat with and has such a great attitude and sense of humor; we loved having him on the show and we hope you enjoy our conversation!We know we couldn't cover everything about black walnuts in one episode so look forward to hearing from JJ again in the future!!!

Pippa speaks to Justin Williams, renowned foraging educator and mycologist about a new generation of mushroom explorers. He also hosts a popular Instagram page called Fungi and Fragrance.See omnystudio.com/listener for privacy information.

A surprising number of the plants sprouting in your yard, on the sidewalk, and even between the cracks in parking lots are actually edible. But how edible? And what can you make with it? Today, we're talking about urban foraging with Norther Emily of Wild Solitude Guiding. She's giving us tips on how to safely snack on what's growing all around us. Upcoming foraging classes: Seasonal Forest Foraging | March 9 | Columbia River Gorge Introduction to Foraging | March 15 | Columbia River Gorge Seasonal Forest Foraging | April 13 | Columbia River Gorge Become a member of City Cast Portland today! Get all the details and sign up here.  Who would you like to hear on City Cast Portland? Shoot us an email at portland@citycast.fm, or leave us a voicemail at 503-208-5448. Want more Portland news? Then make sure to sign up for our morning newsletter, Hey Portland, and be sure to follow us on Instagram.  Looking to advertise on City Cast Portland? Check out our options for podcast and newsletter ads at citycast.fm/advertise. Learn more about your ad choices. Visit megaphone.fm/adchoices

GUEST:   https://www.instagram.com/the_female_forager/   https://www.facebook.com/thefemaleforager/   MENTIONS:   https://www.facebook.com/groups/MushroomSpottersUK/?locale=en_GB   https://en.wikipedia.org/wiki/Fomitopsis_betulina   https://hifasdaterra.com/en/   https://en.wikipedia.org/wiki/Amanita_muscaria   https://www.amanitadreamer.net/   MUSHROOM HOUR:   https://welcometomushroomhour.com    https://instagram.com/welcome_to_mushroom_hour   https://tiktok.com/@welcome_to_mushroom_hour   Show Music courtesy of the one and only Chris Peck: https://peckthetowncrier.bandcamp.com/   TOPICS COVERED:    Drawn to Fungal Medicine   Birch Polypore   Proper Mushroom Preparation   Conscious Communion with the Forest   Lowering Cortisol Levels   Alleviating Stress, Alleviating Suffering   Blending Allopathic and Holistic Healthcare   Science Communication and Medicinal Mushroom Research   Analytical Chemistry of Mushroom Supplements   Medicinal Compounds in Wild vs Cultivated Mushrooms   Amanita muscaria   Research on Addiction Treatment with Amanita muscaria   Evolution of Modern Medicine   

Welcome to the broadcast! Let's wander around some places associated with St Brigid, including a very famous street in central London...

Ask Flora Funga Podcast anything OR Leave a ReviewThank you Magic Mind for your 45% off this January BundleIf you want to try Hamiltons Mushroom Products use this link Today we chat with Hamiltons Mushrooms a Medicinal Mushroom Nerd. Forager. Filmmaker and storyteller all on uncovering the secrets behind mushroom supplement industry as well as how to learn mushrooms quickly.All Resources Mentioned on www.florafungapodcast.com/147Wear FFP merch to support the show and impress your friends & family Zbiotics: "FLORA10"Drink ZBiotics before drinking alcohol-Alcohol produces acetaldehyde, a byproduct that your next dayMagic Mind "FLORAFUNGA20"The World's First Productivity Shot™ A matcha-based energy shot infused with nootropics and adaptogDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show***I am an affiliate with ENERGYBITS (your daily algae tablet packed with nutrients) go visit this link and use code FLORAFUNGA at checkout for 20% off***Get 20% off Sovereignty use code "KK20" Zbiotics: "FLORA10"Drink ZBiotics before drinking alcohol-Alcohol produces acetaldehyde, a byproduct that your next day SUPPORT THE SHOW: Join my Patreon for only $1/month [THATS only .03 cents a day!]Follow my other social media sites to interact and engage with me:Email me to be on the podcast or inperson Interview: floraandfungapodcast@gmail.com FacebookInstagramTwitterTikTokYouTubePatreon Help support my plant buying habit by "Buying me a Plant"a twist on buy me a coffee

This episode is a Youtube livestream recording where we cover 5 wild edible plants to forage for in winter here in North America. Come join us and learn about these amazing edible plants so that you can start foraging for them yourself. No need to be one of those foragers that hibernates in the winter!What plants do we cover in this episode?Foraging for wild rose (how to harvest rose hips in winter)Foraging for pine barkForaging for watercress in winterForaging for the common hackberry in winterForaging for persimmons in North AmericaUse code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Watch the Video Podcasts on Youtube:https://www.youtube.com/live/JIbUSjxQfOA?si=FjO7d5BiPyFam8fPSupport the podcast via Patreon:https://www.patreon.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53R

In this enchanting season finale, Amanda Barker and Marco Timpano take listeners on a journey into the woods as they recount their recent mushroom foraging adventure. Guided by the charismatic Peter Blush of Puck's Plenty (pucksplenty.com), our hosts dive into the fascinating world of wild mushrooms and the intriguing story of how Peter became a sought-after mushroom guide.As always, Amanda and Marco's conversation meanders delightfully, pondering quirky hypotheticals like whether King Charles and Queen Camilla would let them forage for mushrooms on royal grounds—and if the monarchs might join in on the fun.Fans of the duo's banter won't be disappointed as Marco gleefully seizes an opportunity to correct Amanda miss guess from last weeks episode, only to have her turn the tables and correct his grammar. Amid all this, they touch on the unexpected topic of a "not-so-soothing bath," promising the perfect dose of calm chaos to lull you into slumber.Join us for this lighthearted, sleepy season closer—and don't forget to leave us a 5-star review wherever you listen to podcasts. Your support keeps us exploring the world of the mundane in the most delightful ways.The Insomnia Project: A podcast designed to help you sleep, one mundane conversation at a time. Become a member at https://plus.acast.com/s/the-insomnia-project. Hosted on Acast. See acast.com/privacy for more information.

In this episode, we explore the world of wild apple foraging, with a focus on crabapples and feral apples found across the U.S. This masterclass is packed with practical tips for identifying, harvesting, and using wild apples. We dive into their fascinating history, genetic diversity, and how to make the most of these unique fruits in your kitchen.Episode Overview:The history of wild apples and why there is so much genetic diversityKey differences between feral apples and crabapplesHow to identify native and non-native crabapples in the wildWhere to find wild apples and when to harvest themTechniques for processing crabapples and preserving their flavorCreative recipes for crabapples to try at homeUse code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Watch the Video Podcasts on Youtube:https://www.youtube.com/watch?v=jkuPRjeg-eMSupport the podcast via Patreon:https://www.patreon.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53R

Summary: In this episode, Justin and Adam speak with Adam Haritan, a nature enthusiast and founder of Learn Your Land. They discuss the importance of trees in hunting and foraging, Adam's journey into these fields, and how understanding tree identification can enhance outdoor skills. The conversation covers various aspects of nature connection, including the role of trees in ecosystems, the significance of seasonal knowledge, and practical tips for aspiring foragers and hunters. In this conversation, they explore the intricate relationship between foraging, tree identification, and understanding ecosystems. Adam shares his extensive knowledge of wild foods, particularly focusing on nuts and mushrooms, and emphasizes the importance of trees as indicators of various ecosystems. The discussion highlights the interconnectedness of nature, the benefits of learning tree identification, and the value of spending time outdoors to foster a deeper connection with the environment. Adam also provides insights into effective methods for learning about trees and encourages listeners to engage with nature holistically. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Adam Haritan is a nature enthusiast, observer, documenter, and faithful adherent to the land in western Pennsylvania. He is the founder of Learn your Land, a website and YouTube channel that boasts over 200 well-crafted and informative videos on plant and mushroom identification; wild food harvesting; nutritional and medicinal components of wild foods; and the benefits of nature connection. His website also offers several comprehensive online courses and workshops. Instagram Youtube Learn Your Land Wild Foodism Takeaways: Understanding trees can significantly improve hunting success. Trees provide vital information about animal habitats. Foraging is closely tied to tree identification. Mushroom hunters benefit from knowing tree species. Seasonal changes in trees indicate food availability. Old homesteads often attract wildlife due to fruit trees. Learning tree phenology aids in identifying species from a distance. Trees can indicate the health of an ecosystem. Spending time outdoors enhances nature connection. Teaching kids about trees fosters a love for nature. Foraging requires knowledge of specific trees for food sourcing. Nuts and fruits from trees provide more calories than greens. Chapters: 00:00 Introduction to the Podcast and Guest 04:56 Adam's Journey into Foraging and Hunting 10:04 The Role of Trees in Hunting 20:00 Identifying Trees from a Distance 29:49 Seasonal Tree Knowledge and Foraging Opportunities 35:29 Foraging for Wild Foods 40:41 Understanding Ecosystems through Trees 48:26 The Interconnectedness of Nature 54:53 Learning Tree Identification 01:01:58 Connecting with Nature and Community Keywords: Foraging, hunting, trees, nature, wild foods, mushroom identification, wildlife, ecosystem, outdoor skills, nutrition, foraging, wild foods, tree identification, ecosystems, nature connection, mushrooms, hunting, outdoor skills, environmental stewardship, food sourcing Learn more about your ad choices. Visit megaphone.fm/adchoices

What do bioactives, aquaculture operations, and warehouses have in common? They can all be powered by AI. In honor of spooky season, we're taking you on a cross-sector journey to explore a topic that can sometimes get a scary rep. We recently released a report that identifies use cases for AI across our focus sectors and evaluates the challenges and opportunities to see where AI can drive significant business value and environmental benefits. In this episode, we'll hear from Vikram Sharma, operating partner at S2G, about the findings from the report and the opportunities for cross-sector collaboration for AI-based technologies. We also speak to some of the entrepreneurs in S2G's portfolio about how they're employing AI to discover plant-based bioactives to address specific health outcomes, improve the financial viability and sustainability of aquaculture operations, and make inventory management more efficient, transparent, and safe for workers. Join us as we learn about the applications and opportunities that are getting us pretty excited for the future of this much-talked-about technology.  Key Topics: Cross-pollination Opportunities: One of the report's key findings is that entrepreneurs have a tremendous opportunity to share insights and lessons from similar AI use cases across non-competitive sectors. Navigating AI Adoption Challenges: Vikram speaks about some of the obstacles facing adoption, such as regulatory hurdles and the energy demands of data centers. He stresses the importance of transparency and data accessibility to fully leverage AI's potential, as well as his conviction that all companies should be exploring how AI could support their businesses. Revolutionizing Supply Chains with AI: Jackie Wu from Corvus Robotics details how the company's autonomous drones are transforming inventory management, performing 10x faster scans, and improving accuracy. AI-Powered Discovery Platforms: Lee Chae of Brightseed explains how their AI platform, Forager, is exploring the mysterious world of plants to identify bioactives with specific human health benefits. Forager is helping to reduce the time and cost of getting a novel product to market. AI for Resource Management: Matt Zimola of ReelData shares how their AI-powered platform is enabling aquaculture companies to reduce resource-use while optimizing fish growth, helping to bolster an industry that has great potential to provide a critical and sustainable protein source. Resources: Thee AI Opportunity: Unlocking Climate Solutions and Productivity in a Volatile WorldPlease note that S2G invests in the companies discussed on this podcast.This content is for informational purposes only, should not be taken as legal, business, tax or investment advice, or be used to evaluate any investment or security, and is not directed at any investor or potential investor in any investment vehicle sponsored by S2G. Investing involves risk, including the risk of loss. Specific companies mentioned in this podcast are for educational purposes and should not be construed as an endorsement of any kind. Please note that S2G may maintain investments in some of the companies discussed on this podcast. All views of the guests on this podcast are solely their opinions and do not reflect the opinions of S2G. Any past performance discussed is not indicative of future results. For more important information, please see s2gventures.com/disclosures.

I have novels. You can get them here.Michelle DowdWe look at faith and its impact on marketing. Spoiler: what you believe informs everything you do, and marketing is about translating what you believe into what other people do about you.Michelle Dowd is a journalism professor and contributor to The New York Times, The Los Angeles Times, TIME magazine, Alpinist, and other national publications. She was raised on a mountain in the Angeles National Forest where she learned to identify flora and fauna, navigate by the stars, forage for edible plants, and care for the earth. Her memoir, Forager: Field Notes on Surviving a Family Cult, showcases her life growing up on an isolated mountain in California as part of an apocalyptic cult, and how she found her way out of poverty and illness by drawing on the gifts of the wilderness.Follow her journey here on Substack at Forager Fridays.Is AMMO Write For You?If you're an author with a handful of books published (or you've published nonfiction and have one book with a great program to help clients), AMMO is unlike any other program on the market. You're going to have to work the program to find success, and bestseller status likely won't hit in weeks of joining the program, but for many authors, AMMO is the beginning of a lucrative career that puts books first. Learn more here.THIS IS THE LINK TO MY SUBSTACK if you're listening elsewhere.TRBM is a listener-supported publication. To receive new posts and support my podcast, consider becoming a free or paid subscriber. Get full access to Becoming A Household Name at jodyjsperling.substack.com/subscribe

In this week's First $1,000 segment, we hear from a Connecticut forager who hunts down expensive truffles and herbal delicacies for high-end restaurants in the area. Side Hustle School features a new episode EVERY DAY, featuring detailed case studies of people who earn extra money without quitting their job. This year, the show includes free guided lessons and listener Q&A several days each week. Show notes: SideHustleSchool.com Email: team@sidehustleschool.com Be on the show: SideHustleSchool.com/questions Connect on Instagram: @193countries Visit Chris's main site: ChrisGuillebeau.com Read A Year of Mental Health: yearofmentalhealth.substack.com If you're enjoying the show, please pass it along! It's free and has been published every single day since January 1, 2017. We're also very grateful for your five-star ratings—it shows that people are listening and looking forward to new episodes.

**Re-uploading due to an issue with the previous episode's audio file! Should be fixed now This week, we talk about a fake story out of Western North Carolina that is causing real problems, a legendary Appalachian woman who deserves our respect, and Chuck talks with Gabrielle Cerberville - aka the Chaotic Forager - about all things mushrooms and Mycology, including how they can make music!  Gabrielle's Links! https://gabriellecerberville.com/ https://www.instagram.com/chaoticforager/Timestamps 3:00 — Legendary Appalachian woman opener 15:35 — FEMA hunters: fake story, real consequences 24:00 — Interview with the Chaotic Forager Gabrielle Cerberville 55:00 — Beef with violence! in sports Transition Music: “Leave it to Me” by Corduroy Brown https://corduroy-brown.com/ ----------------------------------------------- HELP SUPPORT APPODLACHIA! Join our Patreon, for as little as $5/month, and access live events, weekly exclusives, bonus series, and more patreon.com/appodlachia ----------------------------------------------- Check out our fantastic sponsors! Red Rooster Coffee! Use our promo code “DOLLY” for free shipping! https://www.redroostercoffee.com/CBD and THC gummies & more: (use code “BANJO” for 25% off) http://www.cornbreadhemp.com/  DISCLAIMER: None of the views expressed in this show represent the views of either Chuck or John's employers, and they never will Support the show

On this week's episode, Andrew welcomes his older brother Matt Silver to discuss the official launch of his new startup, Cargado - a load board and technology platform focused on simplifying cross-border freight operations between the United States and Mexico. Matt shares his background, starting in the logistics industry at Coyote Logistics, where he helped build out the Mexico division. He left Coyote to pursue his entrepreneurial dreams, founding Forager. Matt's business would eventually be acquired by Arrive, where he stayed on to lead their Mexico division. He recounts his experience from his first startup, including lessons learned, and opens up about some of the specific challenges that can happen if you don't manage your finances effectively. All those lessons and experiences set Matt up well to bring his next business to life.The discussion dives into the complexities of the Mexico freight market - from the intricate web of carriers, customs brokers, and logistics providers involved in a single cross-border shipment, to the lack of technological infrastructure compared to the domestic US market. Matt explains how Cargado is aiming to bring more transparency, efficiency and collaboration to this growing segment of the supply chain.The episode provides valuable insights for freight brokers and carriers looking to expand their cross-border capabilities, as well as the broader opportunities and challenges in the Mexico logistics landscape. Matt's entrepreneurial journey and the vision for Cargado offer an intriguing look at innovation within the freight industry.***Episode brought to you by Rapido Solutions Group. I had the pleasure of working with Danny Frisco and Roberto Icaza at Coyote, as well as being a client of theirs more recently at MoLo. Their team does a great job supplying nearshore talent to brokers, carriers, and technology providers to handle any role necessary, be it customer or carrier support, back office, or tech services.***

Traditional cow's milk takes a back seat as we taste-test the creamiest, tastiest plant-based milk alternatives on the market. Joined by two cow's milk afficionados, including my 11-year-old neighbor Lily and my friend and colleague Noel Simmons, we sample nine dairy-free delights, from oatmilk to almondmilk and everything in between. Discover which milks make the grade for flavor, nutrition, and eco-friendliness in this refreshing roundup. Whether you're lactose intolerant, vegan, or simply curious, this episode is your ultimate guide to the dairy-free milk decisions. LINKS Top PLANT-BASED picks: Noel + Lily's Favorites Ripple Pea Protein Milk (original, unsweetened) MALK unsweetened almond milk – along with Forager and Three Trees – doesn't include any stabilizers or emulsifiers – just the nuts or seeds, water, and potentially flavor enhancers like sea salt or vanilla beans.  Silk Soymilk (original, unsweetened) Learn more about your ad choices. Visit megaphone.fm/adchoices

Loving fashion, your wallet, and the planet are often in conflict. Luckily for us, Mylea Hardy has created Forager's Goods, where she and her team custom-find and curate vintage styling bundles just for you. This is yet another example of how we can have it all. She's our latest guest on the Powerful Ladies Podcast. Mylea shares how the business started, why it's no surprise to her that this is what she's created, and how she's balancing life, the entrepreneurial roller coaster, and being an intentional human doing great work.

This episode is a conversation with Tim Frost (aka Hoosier Forager) all about oyster mushroom foraging. Tim is a wild edible mushroom identification expert and educator. His content covers edible & medicinal mushroom and plant identification, cooking & storing wild foods, as well as general foraging tips.Episode Overview:How Tim started his mushroom foraging journeyWhy we love oyster mushrooms and foraging for themUnique fun facts about wild oyster mushroomsHow to identify some of the abundant oyster mushroom varieties here in the USThe habitat wild oyster mushrooms grow in and when you can harvest themBest ways to harvest oyster mushrooms and how to preserve them for later useFun culinary applications of oyster mushrooms and their nutritional valueAnd moreUse code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Watch the Video Podcast Episode on Youtube:https://www.youtube.com/watch?v=b6rjXFuiSJ0Connect with Tim:https://www.instagram.com/hoosierforager/https://www.youtube.com/@hoosierforagerhttps://www.foraged.com/foragers/hoosier-forager/outpostSupport the podcast via donations:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RTResources/Studies:Nutritional Analysis of Oyster MushroomsOyster Mushroom Antimicrobial Activity Study

From prehistoric times to modern day supermarkets, nuts have been a reliable food source throughout history. And there are plenty of species you can gather in the wild to fill your pantry! Hickory nuts being one of them. In this episode, we chat with James Mann from Spicebush Woodcraft and dive deep into the world of hickory nut foraging.Episode Overview:James shares the story of how he got into hickory nut foragingWhy you should forage for hickory nuts and which species have the best flavorHow to process hickory nuts after harvestHow to prepare the hickory nuts for long term storageSteps you can take to gather more hickory nuts with less effortHow to wild tend hickory and how to plant the nuts to grow more hickory treesHistorical uses of hickory nuts in the USThe mycorrhizal relationships between trees, fungi, and other plantsUse code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Watch the Video Podcast Episode on Youtube:https://youtu.be/tD7lamfQA9M?si=CVovznYm3w8HrjC0Connect with James:https://www.spicebushwoodcraft.com/https://www.instagram.com/spicebushwoodcraft/Support the podcast via donations:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT