Podcasts about North America

Send us a textDownload study notes for this chapter.Download study notes for this entire book.**********Scriptures taken from the Holy Bible, New International Version ®, NIV ® Copyright © 1973, 1978, 1984, 2011 by Biblica, Inc. Used with permission. All rights reserved worldwide.The “NIV”, “New International Version”, “Biblica”, “International Bible Society” and the Biblica Logo are trademarks registered in the United States Patent and Trademark Office by Biblica, Inc.  Used with permission.BIBLICA, THE INTERNATIONAL BIBLE SOCIETY, provides God's Word to people through Bible translation & Bible publishing, and Bible engagement in Africa, Asia Pacific, Europe, Latin America, the Middle East, and North America. Through its worldwide reach, Biblica engages people with God's Word so that their lives are transformed through a relationship with Jesus Christ.Support the show

Today is day 279 and we are studying The Second Commandment. 279. Are idols always images? No. Anything can become an idol if I look to it for salvation from my sin or comfort amid my circumstances. If I place my ultimate hope in anything but God, it is an idol. (1 Samuel 15:23; Ezekiel 14:3–5; Ephesians 5:5; Colossians 3:5) We will conclude today by praying the Proper 13 found on page 618 of the Book of Common Prayer (2019). If you would like to buy or download To Be a Christian, head to ⁠anglicanchurch.net/catechism⁠. Produced by Holy Trinity Anglican Church in Madison, MS. Original music from Matthew Clark. Daily collects and Psalms are taken from Book of Common Prayer (2019), created by the Anglican Church in North America and published by the Anglican Liturgical Press. Used by permission. All rights reserved. Scripture quotations are from The ESV® Bible (The Holy Bible, English Standard Version®), copyright © 2001 by Crossway, a publishing ministry of Good News Publishers. Used by permission. All rights reserved. Catechism readings are taken from To Be a Christian - An Anglican Catechism Approved Edition, copyright © 2020 by The Anglican Church in North America by Crossway a publishing ministry of Good News Publishers. Used by permission. All rights reserved.

Most cyclists chase stronger legs or a bigger engine. But according to Dr. Andrew Sellars, your true limiter isn't your quads — it's your breath. In this episode, Anthony sits down with the pioneer of biomarker-guided training to explore how respiratory muscle training can transform endurance, recovery, and even mindset. From simulating lung load on your couch to balancing CO₂ for better performance, Dr. Sellars reveals how breathing smarter could rival watts and power meters in shaping the future of cycling. Whether you're a weekend warrior or a pro, this conversation will change how you think about every inhale.NOMIO is clinically proven to:Lower lactate levels, Reduce oxidative stress, Improve training adaptations And deliver a noticeable boost from the very first dose. Go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.drinknomio.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and check out this game changing supplement. 4iiiiReady to elevate your cycling game? Trust the 4iiii PRECISION 3+ Powermeter—precision, performance, and peace of mind, all in one.Learn more by visiting http://www.4iiii.comSHOPIFY Turn your big business idea into reality with Shopify on your side. Sign up for your one-dollar-per-month trial and start selling today at www.shopify.co.ukLlyods By partnering with British Cycling, Lloyds is helping more people experience the joyof riding and showing how those small personal pedal strokes can move us all forward.So if you haven't already, maybe now is the time to get on a bike yourself. Lloyds, thereat every stage.EXPOSURE LIGHTS Level up your night rides—check out the updated Exposure Lights bar range today at www.exposurelights.com If you're in North America and run a shop, pre-orders are open now; everyone else, hit your local bike store or Exposure online and tell them Roadman sent you.

Selfies are more than fleeting images—across India, they shape how people imagine themselves, connect with others, and inhabit spaces. In this episode of the Nordic Asia Podcast, Prof. Xenia Zeiler from the University of Helsinki talks to Prof. Avishek Ray about his co-authored book Digital Expressions of the Self(ie): The Social Life of Selfies in India. This book explores how the digital selfie, unlike traditional photography, turns the lens inward while reconfiguring social identities, gender norms, power relations, and everyday interactions. Drawing on rich, situated examples, it shows how selfies operate as acts of self-making and place-making in contemporary India. At once playful and political, intimate and public, selfies offer a fascinating entry point into the fast-changing cultures of digital media and visual expression. Avishek Ray is Associate Professor of Cultural Studies at the National Institute of Technology Silchar, India. His research spans mobility, marginality, and digital culture, with a focus on South Asia. He is the author of The Vagabond in the South Asian Imagination (Routledge, 2022) and co-author of Digital Expressions of the Self(ie): The Social Life of Selfies in India (Routledge, 2024). A Fulbright-Nehru Fellow (2021), he has held visiting fellowships at institutions across Europe, North America, and Asia. Xenia Zeiler is Professor of South Asian Studies at the University of Helsinki. Her research and teaching are situated at the intersection of digital media, culture, and society, specifically as related to India and global Indian communities. Her focus within this wider field of digital culture is video games and gaming research, in India and beyond. She also researches and teaches digital religion, popular culture, cultural heritage, and mediatization processes. 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

Selfies are more than fleeting images—across India, they shape how people imagine themselves, connect with others, and inhabit spaces. In this episode of the Nordic Asia Podcast, Prof. Xenia Zeiler from the University of Helsinki talks to Prof. Avishek Ray about his co-authored book Digital Expressions of the Self(ie): The Social Life of Selfies in India. This book explores how the digital selfie, unlike traditional photography, turns the lens inward while reconfiguring social identities, gender norms, power relations, and everyday interactions. Drawing on rich, situated examples, it shows how selfies operate as acts of self-making and place-making in contemporary India. At once playful and political, intimate and public, selfies offer a fascinating entry point into the fast-changing cultures of digital media and visual expression. Avishek Ray is Associate Professor of Cultural Studies at the National Institute of Technology Silchar, India. His research spans mobility, marginality, and digital culture, with a focus on South Asia. He is the author of The Vagabond in the South Asian Imagination (Routledge, 2022) and co-author of Digital Expressions of the Self(ie): The Social Life of Selfies in India (Routledge, 2024). A Fulbright-Nehru Fellow (2021), he has held visiting fellowships at institutions across Europe, North America, and Asia. Xenia Zeiler is Professor of South Asian Studies at the University of Helsinki. Her research and teaching are situated at the intersection of digital media, culture, and society, specifically as related to India and global Indian communities. Her focus within this wider field of digital culture is video games and gaming research, in India and beyond. She also researches and teaches digital religion, popular culture, cultural heritage, and mediatization processes. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/south-asian-studies

What would you do if a spirit followed you home from a ghost hunt? In tonight's episode we bring you three chilling, true accounts from listeners across North America. First: a sensitive investigator visits the Sun-Kissed production factory in Mesa, Arizona, and becomes overwhelmed by a furious female spirit — a worker who claims she was raped and murdered. The experience is so intense it rattles the caller, and later the car alarm inexplicably blares twice as they leave the site. Next: a college student reeling from loss takes a drive and finds a hidden bench and a Tupperware full of handwritten letters left for someone who died there — a coincidence that becomes a lifeline. Finally: a family deals with persistent poltergeist signs — a houseplant that refuses to die in subzero weather, motion-activated LEDs lighting a shadow box with a keepsake, and other gentle proofs that a lost loved one may still be near. Three stories, three very different kinds of “signs.” Which one would you believe? #GhostHunt #HauntedFactory #TrueGhostStories #Paranormal #Spooky #Synchronicity #HauntedObjects #KeepsakeSigns #RealGhostStories #ParanormalInvestigation Love real ghost stories? Don't just listen—join us on YouTube and be part of the largest community of real paranormal encounters anywhere. Subscribe now and never miss a chilling new story:

FRANKOPAN4.mp3 - The Medieval Warm Period, Viking Expansion, and Parallel Empires Professor Peter Frankopan | The Earth Transformed: An Untold History The Medieval Warm Period (950–1250 CE), marked by low volcanism, fostered environmental stability and large-scale human movement. This included Viking expansion into the North Atlantic, seeking new pastures and resources like walrus ivory. This colonization was often violent, relying on the enslavement and coercion of women from Ireland and Scotland for reproduction. In North America, the cosmopolitan city of Cahokia thrived for centuries before collapsing due to internal pressures like resource depletion and elite competition. Globally, several "power empires" (e.g., Chola, Abbasids) rose in parallel, reinforcing each other through trade and cultural exchange, such as the spread of Indian culture into Southeast Asia.

What looked like a relatively dull race on paper actually threw up plenty of interesting talking points - from a fantastic winning drive to the gloves well and truly coming off at McLaren...The Delusion Tour is ONE MONTH AWAY! We're heading to North America in a few weeks and there are still a few tickets available - click here to grab yours: tix.to/p1liveYou can listen to an extended version of THIS EPISODE over on our Patreon! You'll also access to every P1 episode ad-free, early access to tickets & merch, and access to our Discord server where you can chat with us and other F1 fans! Click here to sign up now: http://patreon.com/mattp1tommyFollow us on socials! You can find us on Twitter, Instagram, Twitch, YouTube and TikTok. Hosted on Acast. See acast.com/privacy for more information.

Tesla has set a new quarterly record for deliveries as the federal EV tax credit sunsets. I'll walk you through the numbers and what analysis we can take away from it. Plus: the new Model Y Performance debuts in North America with an unexpected bonus, new details on the more-affordable Model Y Standard leak from Tesla's own website, and more! If you enjoy the podcast and would like to support my efforts, please check out my Patreon at https://www.patreon.com/teslapodcast and consider a monthly or (10% discounted!) annual pledge. Every little bit helps and there are stacking bonuses in it for you at each pledge level, like early access to each episode at the $5 tier and the weekly Lightning Round bonus mini-episode (AND the early access!) at the $10 tier! And NO ADS at every Patreon tier! Also, don't forget to leave a message on the Ride the Lightning hotline anytime with a question, comment, or discussion topic for next week's show! The toll-free number to call is 1-888-989-8752. INTERESTED IN A FLEXIBLE EXTENDED WARRANTY FOR YOUR TESLA? Be a part of the future of transportation with XCare, the first extended warranty designed & built exclusively for EV owners, by EV owners. Use the code Lightning to get $100 off their “One-time Payment” option! Go to www.xcelerateauto.com/xcare to find the extended warranty policy that's right for you and your Tesla. P.S. Get 15% off your first order of awesome aftermarket Tesla accessories at AbstractOcean.com by using the code RTLpodcast at checkout. Grab the SnapPlate front license plate bracket for any Tesla at https://everyamp.com/RTL/ (don't forget the coupon code RTL too!).  BONUS: If you're in or going to be in the greater San Francisco Bay Area, bring your car to be professionally detailed at Immaculate Reflections! They're offering a Summer special: $200 off of any paint correction service, $500 off of any ceramic coating package, and 15% off of any PPF package. Check out his website at irdetailing.com

Live from W3Fit North America at the Four Seasons Westlake Village, Matthew Januszek and Mohammed Iqbal host a special onstage edition of the LIFTS podcast. In this wide-ranging conversation, they explore the future of the fitness industry—from AI gyms and private equity consolidation to the booming recovery market and the resurgence of strength training. Discussion highlights include: What makes live podcasts unique compared to studio episodes. First impressions of Fred Fitness, the AI-first gym. The impact of mergers, acquisitions, and private equity in fitness tech. How AI is reshaping software, business, and member experience. Why recovery is the next big differentiator for gyms. Programming and personalization in recovery spaces. Revenue and retention gains from recovery add-ons. Strength training, Pilates, and pickleball as the future modalities. The cultural rise of run clubs and community-based fitness. How fitness brands can innovate to stay ahead of shifting trends.

Today is day 278 and we are studying The Second Commandment. 278. Are all images wrong? No. God forbade the making of idols and the worship of images, yet commanded carvings and pictures for the tabernacle depicting creation. Christians are free to make images—including images of Jesus and the saints—as long as they do not worship them or use them superstitiously. (Exodus 37:1–9; Numbers 21:4–9; 1 Kings 6:23–35; 7:23–26; John 3:9–15) We will conclude today by praying the The Collect for the Third Sunday in Lent found on page 606 of the Book of Common Prayer (2019). If you would like to buy or download To Be a Christian, head to ⁠anglicanchurch.net/catechism⁠. Produced by Holy Trinity Anglican Church in Madison, MS. Original music from Matthew Clark. Daily collects and Psalms are taken from Book of Common Prayer (2019), created by the Anglican Church in North America and published by the Anglican Liturgical Press. Used by permission. All rights reserved. Scripture quotations are from The ESV® Bible (The Holy Bible, English Standard Version®), copyright © 2001 by Crossway, a publishing ministry of Good News Publishers. Used by permission. All rights reserved. Catechism readings are taken from To Be a Christian - An Anglican Catechism Approved Edition, copyright © 2020 by The Anglican Church in North America by Crossway a publishing ministry of Good News Publishers. Used by permission. All rights reserved.

What is God ripening in humanity? In this episode, Patrick and Jonah return to the harvest image and turn to Revelation 12: the woman clothed with the sun, the great red dragon, and Michael's battle in heaven. They reflect on how the drama continues on earth with the woman's offspring—those who keep God's commandments and bear the testimony of Jesus—and what it means for each of us to live between the protection of heaven and the trials of the dragon's rage.Support the showThe Light in Every Thing is a podcast of The Seminary of The Christian Community in North America. Learn more about the Seminary and its offerings at our website. This podcast is supported by our growing Patreon community. To learn more, go to www.patreon.com/ccseminary. Thanks to Elliott Chamberlin who composed our theme music, “Seeking Together,” and the legacy of our original show-notes and patreon producer, Camilla Lake.

A fantastic performance gave us a slightly unexpected pole position - but Max Verstappen has pledged war on a rival driver, so we're all terrified... The Delusion Tour is ONE MONTH AWAY! We're heading to North America in a few weeks and there are still a few tickets available - click here to grab yours: tix.to/p1liveYou can listen to an extended version of this weekend's race review podcast over on our Patreon! You'll also access to every P1 episode ad-free, early access to tickets & merch, and access to our Discord server where you can chat with us and other F1 fans! Click here to sign up now: http://patreon.com/mattp1tommyFollow us on socials! You can find us on Twitter, Instagram, Twitch, YouTube and TikTok. Hosted on Acast. See acast.com/privacy for more information.

It's EV News Briefly for Saturday 04 October 2025, everything you need to know in less than 5 minutes if you haven't got time for the full show. Patreon supporters fund this show, get the episodes ad free, as soon as they're ready and are part of the EV News Daily Community. You can be like them by clicking here: https://www.patreon.com/EVNewsDaily HYUNDAI CUTS 2026 IONIQ 5 PRICES https://evne.ws/4nYNNtJ FORD Q3 ELECTRIC VEHICLE SALES REPORT https://evne.ws/3KrEGDF GM SEES RECORD Q3 EV SALES IN THE U.S. https://evne.ws/4gU3Ne8 CHEVROLET EQUINOX EV RISES TO SECOND IN EV SALES https://evne.ws/4mU0165 HYUNDAI SEPTEMBER SALES SEE EV GROWTH, IONIQ 5 RECORDS https://evne.ws/48KT182 VOLKSWAGEN U.S. EV SALES RISE IN Q3 2025 https://evne.ws/48SZeie KIA EV3 TOPS 75,000 GLOBAL SALES https://evne.ws/479qyYg TESLA SUPERCHARGER NETWORK SETS QUARTERLY RECORD FOR NEW STALLS https://evne.ws/3Kww9PH SHANGHAI FACTORY ADDS FRONT BUMPER CAMERA TO TESLA MODEL 3 https://evne.ws/4o7MGYZ FIREFLY RIGHT‑HAND DRIVE SPOTTED IN UK https://evne.ws/48NmkH7 NISSAN ADDS PLUG&CHARGE VIA ELECTRIFY AMERICA https://evne.ws/3ItLiRl E.ON PILOTS TRUCK CHARGING RESERVATION SYSTEM https://evne.ws/4pVqYJo IRELAND REACHES 195,000 EVS TARGET https://evne.ws/3KSwoEM HYUNDAI CUTS 2026 IONIQ 5 PRICES Hyundai has slashed U.S. prices for the 2026 Ioniq 5 by an average of $9,155, bringing the base Standard Range RWD trim to $35,000 and improving competitiveness amidst the loss of federal tax credits. The price cut, paired with continued incentives on 2025 models, aims to keep the Ioniq 5 an attractive, fast-charging crossover with Tesla Supercharger access and over 300 miles of range. FORD Q3 ELECTRIC VEHICLE SALES REPORT Ford recorded its best-ever third quarter for electrified vehicle sales, with 85,789 units, up 19.8% year-over-year and led by a 30% rise in Mustang Mach-E and a 40% boost in F-150 Lightning deliveries in the U.S.. The only decline was seen with the E-Transit van, which dropped 85% versus the previous year. GM SEES RECORD Q3 EV SALES IN THE U.S. GM set a new U.S. record with 66,501 EV sales in Q3 and a 105% year-to-date increase, propelled by strong demand and $7,500 federal incentives. Overall, the company's 2025 sales are up 10%, with GM touting its lineup as the strongest it's ever had for both combustion and electric models. CHEVROLET EQUINOX EV RISES TO SECOND IN EV SALES The Chevrolet Equinox EV is the top-selling non-Tesla electric vehicle in the U.S., with over 25,000 Q3 sales and 52,834 for the year so far. GM is extending the $7,500 tax credit via a dealer leasing program, which should help maintain the Equinox's market position into the coming months. HYUNDAI SEPTEMBER SALES SEE EV GROWTH, IONIQ 5 RECORDS Hyundai posted a 14% rise in U.S. sales in September 2025, with the IONIQ 5 achieving a September record and EV sales up 153% year-over-year. The company reaffirmed its commitment to affordable, quality EVs and continues to increase retail sales and market share regardless of expiring incentives. VOLKSWAGEN U.S. EV SALES RISE IN Q3 2025 Volkswagen saw its U.S. EV sales rise 230% in Q3 2025 compared to the previous year, with the ID.4 and new ID. Buzz accounting for 17% of the brand's total American sales. The ID.4 grew sales by 176%, and Q3 marked the strongest year-over-year jump for any brand. KIA EV3 TOPS 75,000 GLOBAL SALES Kia's compact EV3 has sold over 75,000 units globally this year, topping EV sales in the UK and South Korea as it expands into Europe, Australia, and other regions. With competitive pricing and two battery options offering up to 375 miles of range, the EV3 is expected to reach the U.S. in 2026. TESLA SUPERCHARGER NETWORK SETS QUARTERLY RECORD FOR NEW STALLS Tesla installed 4,000 new Supercharger stalls worldwide in Q3 2025, its largest quarterly increase, and debuted a 500 kW V4 site in California. Charging demand climbed, with 54 million sessions and 1.8 TWh delivered, helping customers avoid 222.5 million gallons of petrol. SHANGHAI FACTORY ADDS FRONT BUMPER CAMERA TO TESLA MODEL 3 Tesla's Shanghai-built Model 3 now features a front bumper camera and a physical turn signal stalk, addressing driver assistance and low-speed maneuvering needs. These updates are expected to soon roll out to North America and Europe, although retrofits for existing vehicles are not yet confirmed. FIREFLY RIGHT‑HAND DRIVE SPOTTED IN UK Nio's Firefly sub-brand was seen in a right-hand drive layout in the UK, signaling its impending expansion to markets such as the UK, Australia, and New Zealand. Firefly deliveries began in Europe this August and will continue to roll out across other European countries in the coming months. NISSAN ADDS PLUG&CHARGE VIA ELECTRIFY AMERICA Nissan and Electrify America have partnered to launch Plug&Charge capability, debuting with the 2026 Nissan LEAF and expanding to additional models later. This technology will allow Nissan EVs to automatically authenticate and pay for charging, enhancing driver convenience at compatible stations. E.ON PILOTS TRUCK CHARGING RESERVATION SYSTEM E.ON is piloting a reservation system for electric truck charging, enabling drivers and logistics companies to schedule and guarantee charging stops in advance via a web app. The program starts at select sites, seeking to address planning and reliability needs for commercial EV fleets. IRELAND REACHES 195,000 EVS TARGET Ireland hit its end-2025 target of 195,000 electric vehicles ahead of schedule, with EVs now making up 18.4% of new car registrations so far this year. Government incentives and infrastructure investment have accelerated adoption and should foster a robust used EV market.

Today is day 277 and we are studying The Second Commandment. 277. Why did the nations make such images? Israel's neighbors worshiped and served false gods by means of idols, believing they could manipulate these counterfeit gods for their own benefit. (Psalm 115:2–8; Isaiah 44:9–20; Jeremiah 10:2–15; Habakkuk 2:18–19; Revelation 2:18–29) We will conclude today by praying the He Stanza of Psalm 119 which is verses 33-40 found on page 429 of the Book of Common Prayer (2019). If you would like to buy or download To Be a Christian, head to ⁠anglicanchurch.net/catechism⁠. Produced by Holy Trinity Anglican Church in Madison, MS. Original music from Matthew Clark. Daily collects and Psalms are taken from Book of Common Prayer (2019), created by the Anglican Church in North America and published by the Anglican Liturgical Press. Used by permission. All rights reserved. Scripture quotations are from The ESV® Bible (The Holy Bible, English Standard Version®), copyright © 2001 by Crossway, a publishing ministry of Good News Publishers. Used by permission. All rights reserved. Catechism readings are taken from To Be a Christian - An Anglican Catechism Approved Edition, copyright © 2020 by The Anglican Church in North America by Crossway a publishing ministry of Good News Publishers. Used by permission. All rights reserved.

In this episode, I sit down with Elizabeth April (EA), a leading voice in wellness and consciousness, to explore how anxiety can be transformed into a powerful energetic signal. Elizabeth shares insights from her upcoming book, "Your Anxiety is Giving Me Anxiety," and offers unique perspectives on past, present, and future anxieties. Together, we discuss practical steps to harness anxiety as an ally and reclaim your power. Join us for a journey towards sustainable healing and personal growth. More about EA: Elizabeth April (EA) is a fast-rising voice in the wellness and consciousness space, known for redefining anxiety as a powerful energetic signal, not a flaw or diagnosis. With over 800K followers across platforms and a client list that includes celebrities like Demi Lovato and Danica Patrick, EA blends spiritual wisdom with grounded insight to guide a new generation beyond coping and into transformation. Her upcoming book, Your Anxiety Is Giving Me Anxiety: A Survival Guide for Thriving in a High-Stress World (BenBella Books, January 20, 2026), is a paradigm-shifting exploration of anxiety's true roots and an empowering roadmap for healing without the dependency on pharmaceuticals or years of therapy. Recognized for her ability to make complex concepts like energetic sensitivity, soul alignment, and quantum healing deeply relatable, EA has been featured in USA Today, Vice, Gaia TV, and major conferences across North America. She is also the author of the Amazon bestseller You're Not Dying You're Just Waking Up, and a trusted guide for a rapidly expanding community of seekers, starseeds, and curious souls worldwide. Join her on this epic journey of awakening, healing, and remembering who you truly are. Find EA: https://www.instagram.com/elizabeth.april/ https://www.facebook.com/PsychicElizabethApril https://www.youtube.com/@ElizabethApril https://www.tiktok.com/@elizabethapri1 https://elizabethapril.com/?srsltid=AfmBOoo37ioNHfuFeF1dSliP1uP0tVoWNRBO6KbC2NFP6Si-VtipE6hm Learn more about your ad choices. Visit megaphone.fm/adchoices

Tunes: Advocates 5.2.22 Manuscript: The Laird of Ogle's, Tune # 8, 9 (Strathspey), 10 (Lochiel's Awa to France), 11 (The Black Mill), Jack has Got a Wife, Jack's Frolic, White Jock, Le Demoiselles, The School for Lovers, Cathal Brown: Gahagan's Frisk, The Humours Westmeath, James Aird: Jackson's Frolic, +X+X+ To Download Brian's Article Click here: https://www.patreon.com/file?h=140330775&m=542585391 Check out the Archive of Alternate Pipers of North America here: https://pipersgathering.org/apnaold/?pageid=1553 Check out Verdant Whistles here: https://www.irishflutestore.com/products/verdant-whistles?srsltid=AfmBOor8vrcJJgs8ymmlfAckxthB3VDDIiN2xFo5y_CZrqDeEfUOlqfo Sources: +X+X+ You can download the Patreon Tunebook this week: https://www.patreon.com/file?h=140330775&m=542604147 +X+X+ The Advocates' manuscript 5.2.22 is available online via Ross's Music Page: https://www.cl.cam.ac.uk/archive/rja14/music/index.html All the tunes (apart from Laird of Ogle's) Comes from PDF 1: https://www.cl.cam.ac.uk/archive/rja14/musicfiles/manuscripts/advocates1.pdf Laird of Ogle's Is in the 2nd PDF: https://www.cl.cam.ac.uk/archive/rja14/musicfiles/manuscripts/advocates2.pdf +X+X+ 1780s: Jackson's Frolic from Jame Aird's Collection https://archive.org/details/selectionofscotc01rugg/page/190/mode/2up +X+X+ FIN Here are some ways you can support the show: You can support the Podcast by joining the Patreon page at https://www.patreon.com/wetootwaag You can also take a minute to leave a review of the podcast if you listen on Itunes! Tell your piping and history friends about the podcast! Checkout my Merch Store on Bagpipeswag: https://www.bagpipeswag.com/wetootwaag You can also support me by Buying my Albums on Bandcamp: https://jeremykingsbury.bandcamp.com/ You can now buy physical CDs of my albums using this Kunaki link: https://kunaki.com/msales.asp?PublisherId=166528&pp=1 You can just send me an email at wetootwaag@gmail.com letting me know what you thought of the episode! Listener mail keeps me going! Finally I have some other support options here: https://www.wetootwaag.com/support Thanks! Listen on Itunes/Apple Podcasts: https://podcasts.apple.com/us/podcast/wetootwaags-bagpipe-and-history-podcast/id129776677 Listen on Spotify: https://open.spotify.com/show/5QxzqrSm0pu6v8y8pLsv5j?si=QLiG0L1pT1eu7B5_FDmgGA

Denary Novels, Book Five — Continuing saga of the 10-volume international historical mystery and suspense thriller series titled Denary Novels by Mark Vinet, which are heavily immersed in World history with connections to North America. Get FREE access to this novel’s accompanying visuals, including maps, charts, timelines, photos, illustrations, and diagrams at https://patreon.com/markvinet Watch Book Five’s official Video trailer at https://youtu.be/UGD09zkKxHo THE FROZEN RAPTOR by Mark Vinet (Denary Novel featured in this episode) is available in Large Print at https://amzn.to/3xFpY2a DENARY Novels by Mark Vinet are available in Large Print at https://amzn.to/3j0dAFH ENJOY Ad-Free content, Bonus episodes, and Extra materials when joining our growing community on https://patreon.com/markvinet SUPPORT this channel by purchasing any product on Amazon using this FREE entry LINK https://amzn.to/3POlrUD (Amazon gives us credit at NO extra charge to you). Mark Vinet's TIMELINE Video channel: https://youtube.com/c/TIMELINE_MarkVinet Mark's HISTORICAL JESUS podcast at https://parthenonpodcast.com/historical-jesus Website: https://markvinet.com/podcast Facebook: https://www.facebook.com/mark.vinet.9 X (Twitter): https://twitter.com/MarkVinet_HNA Instagram: https://www.instagram.com/denarynovels Mark's books: https://amzn.to/3k8qrGM See omnystudio.com/listener for privacy information.

In this episode, I sit down with Elizabeth April (EA), a leading voice in wellness and consciousness, to explore how anxiety can be transformed into a powerful energetic signal. Elizabeth shares insights from her upcoming book, "Your Anxiety is Giving Me Anxiety," and offers unique perspectives on past, present, and future anxieties. Together, we discuss practical steps to harness anxiety as an ally and reclaim your power. Join us for a journey towards sustainable healing and personal growth. More about EA: Elizabeth April (EA) is a fast-rising voice in the wellness and consciousness space, known for redefining anxiety as a powerful energetic signal, not a flaw or diagnosis. With over 800K followers across platforms and a client list that includes celebrities like Demi Lovato and Danica Patrick, EA blends spiritual wisdom with grounded insight to guide a new generation beyond coping and into transformation. Her upcoming book, Your Anxiety Is Giving Me Anxiety: A Survival Guide for Thriving in a High-Stress World (BenBella Books, January 20, 2026), is a paradigm-shifting exploration of anxiety's true roots and an empowering roadmap for healing without the dependency on pharmaceuticals or years of therapy. Recognized for her ability to make complex concepts like energetic sensitivity, soul alignment, and quantum healing deeply relatable, EA has been featured in USA Today, Vice, Gaia TV, and major conferences across North America. She is also the author of the Amazon bestseller You're Not Dying You're Just Waking Up, and a trusted guide for a rapidly expanding community of seekers, starseeds, and curious souls worldwide. Join her on this epic journey of awakening, healing, and remembering who you truly are. Find EA: https://www.instagram.com/elizabeth.april/ https://www.facebook.com/PsychicElizabethApril https://www.youtube.com/@ElizabethApril https://www.tiktok.com/@elizabethapri1 https://elizabethapril.com/?srsltid=AfmBOoo37ioNHfuFeF1dSliP1uP0tVoWNRBO6KbC2NFP6Si-VtipE6hm Learn more about your ad choices. Visit megaphone.fm/adchoices

Lord, Open My Lips is a daily devotional produced by Fr. Josh Fink and John Caddell in association with All Souls Church in Lexington, South Carolina. New devotionals are available every day. More information can be found at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠allsoulslex.org/dailyprayer⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Original music is composed and recorded by John Caddell. Our liturgy is based on "Family Prayer" from the Book of Common Prayer (2019), created by the Anglican Church in North America and published by the Anglican Liturgical Press. Used by permission. All rights reserved. Scripture quotations are from The ESV® Bible (The Holy Bible, English Standard Version®), copyright © 2001 by Crossway, a publishing ministry of Good News Publishers. Used by permission. All rights reserved.

On Culture Friday, Katie McCoy on truth in an artificial age; Arsenio Orteza talks with the producer of Reagan; and competitive stone skipping. Plus, the Friday morning newsSupport The World and Everything in It today at wng.org/donateAdditional support comes from Barnabas Aid. The ministry of Barnabas Aid is to provide help for our brothers and sisters where they are suffering the most. The projects aim to strengthen Christian individuals, churches and their communities by providing material and spiritual support in response to needs identified by local Christian leaders on the ground. We also partner with gleaning organizations across North America, sending dehydrated food to the neediest countries, including recently to Haiti and Cuba. More at barnabasaid.orgFrom WatersEdge, offering church building loans that are ministry-backed, ministry-built, and ministry-bound. watersedge.com/loansAnd from Asbury University — where students are known, supported, and prepared to lead. Customized visits available. asbury.edu/visit

Join us as we recap a chaotic few practice sessions in the Singapore heat, with crashes and bizarre moments aplenty! The Delusion Tour is ONE MONTH AWAY! We're heading to North America in a few weeks and there are still a few tickets available - click here to grab yours: tix.to/p1liveYou can listen to an extended version of this weekend's race review podcast over on our Patreon! You'll also access to every P1 episode ad-free, early access to tickets & merch, and access to our Discord server where you can chat with us and other F1 fans! Click here to sign up now: http://patreon.com/mattp1tommyFollow us on socials! You can find us on Twitter, Instagram, Twitch, YouTube and TikTok. Hosted on Acast. See acast.com/privacy for more information.

George Noory and author William Sheehan discuss the mystery of Bigfoot and sightings of the creature throughout North America, an eyewitness account of an autopsy being performed on a dead Bigfoot, and the possibility that the creature may come from another dimension.See omnystudio.com/listener for privacy information.

In 1803, one of the most significant real estate transactions in world history occurred.  France, under Napoleon Bonepart, sold approximately 530 million acres of territory in the middle of North America to the newly founded United States. The reasons for France's selling and the United States' buying were varied, and they attracted considerable controversy on both sides of the Atlantic.In the end, however, some deals are just too good to pass up. Learn more about the Louisiana Purchase, the reasons behind it, and how it shaped history on this episode of Everything Everywhere Daily. Sponsors Quince Go to quince.com/daily for 365-day returns, plus free shipping on your order! Mint Mobile Get your 3-month Unlimited wireless plan for just 15 bucks a month at mintmobile.com/eed Stash Go to get.stash.com/EVERYTHING to see how you can receive $25 towards your first stock purchase. ExpressVPN Go to expressvpn.com/EED to get an extra four months of ExpressVPN for free!w Subscribe to the podcast!  https://everything-everywhere.com/everything-everywhere-daily-podcast/ -------------------------------- Executive Producer: Charles Daniel Associate Producers: Austin Oetken & Cameron Kieffer   Become a supporter on Patreon: https://www.patreon.com/everythingeverywhere Discord Server: https://discord.gg/UkRUJFh Instagram: https://www.instagram.com/everythingeverywhere/ Facebook Group: https://www.facebook.com/groups/everythingeverywheredaily Twitter: https://twitter.com/everywheretrip Website: https://everything-everywhere.com/  Disce aliquid novi cotidie Learn more about your ad choices. Visit megaphone.fm/adchoices

It's EV News Briefly for Friday 03 October 2025, everything you need to know in less than 5 minutes if you haven't got time for the full show. Patreon supporters fund this show, get the episodes ad free, as soon as they're ready and are part of the EV News Daily Community. You can be like them by clicking here: https://www.patreon.com/EVNewsDaily TESLA OPENS MODEL Y PERFORMANCE US ORDERS Tesla opened US orders for the refreshed Model Y Performance just ahead of the federal EV tax credit deadline, with deliveries set for December 2025 and a price that includes complimentary options such as premium colors, a tow hitch, and lifetime Premium Connectivity. This enhanced value package aims to justify the price premium and offers buyers a feature-rich, high-performance electric SUV. POLESTAR 3 GETS BIG UPGRADES FOR 2026 The 2026 Polestar 3 sees a major upgrade with an 800V electrical system, boosting charging speeds to 350 kW and improving overall efficiency by 6%. These enhancements, paired with a powerful new rear motor and a top-tier NVIDIA central computer, are available to all existing customers via retrofit, ensuring the brand's flagship SUV delivers cutting-edge EV technology. NISSAN PAUSES U.S. EV PRODUCTION PLANS Nissan is reallocating its US production focus after pausing plans for local EV assembly, directing efforts towards hybrid SUVs that suit current market trends. The company remains committed to EVs by continuing Leaf sales from Japan and considering US hybrid production while monitoring future demand. MODEL Y PERFORMANCE TO ENABLE BIDIRECTIONAL CHARGING The new Tesla Model Y Performance will support bidirectional charging, adding both vehicle-to-load and vehicle-to-home capabilities through a future software update. This practical feature gives owners reliable backup power and portable electricity, further enhancing the Model Y's appeal as a versatile family EV. TESLA RAISES U.S. LEASE PRICES AFTER TAX CREDIT ENDS Tesla raised US lease prices for all models following the expiration of the $7,500 federal EV tax credit, and industry analysts predict sales may slow with the reduced affordability. Despite market shifts, Tesla's purchase prices remain steady, and the company continues to lead in EV innovation and technology. TESLA CHINA DELIVERIES CONTINUE TO DECLINE Tesla's deliveries in China have dipped despite pricing incentives and the introduction of new models, but global Q3 deliveries were strong, supported by robust demand in the US. The company remains agile in responding to regional trends, maintaining competitiveness with regular product updates and market-specific offerings. NORWAY EVS 98.3% OF SEPTEMBER REGISTRATIONS Norway reached a new milestone in September, with EVs accounting for 98.3% of all new car registrations, reflecting strong government policy and consumer enthusiasm. Tesla saw standout growth, recording its highest monthly sales in over two years and helping Norway further its world-leading electrification efforts. NEXTSTAR ENERGY FINISHES $5B WINDSOR BATTERY PLANT NextStar Energy, a Stellantis and LG joint venture, has completed Canada's largest battery plant in Windsor, capable of supplying 450,000 EVs annually and supporting more than 2,500 jobs. The factory is fully approved for safe operation and will play a pivotal role in North America's transition to electric vehicles. FOSSIL FUEL SUBSIDIES OUTSTRIP EV TAX CREDIT Analysis shows that while the US federal EV tax credit has ended, fossil fuels still receive hundreds of billions in government support annually, far outstripping historical EV subsidies. This context highlights the ongoing need for policy equity as the market shifts toward cleaner transportation solutions. AFFORDABLE CLEAN CARS COALITION GROWS TO 13 GOVERNORS The Affordable Clean Cars Coalition has grown to 13 state governors united in expanding access to cost-effective EVs and supporting domestic automakers. The group's collaboration focuses on lowering barriers for consumers and maintaining state authority under the Clean Air Act to accelerate vehicle electrification. RIVIAN SHARES R2 WATER-FORDING DURABILITY TEST AS PRODUCTION NEARS Rivian demonstrated the resilience of its upcoming R2 SUV with a successful water-fording test, underscoring its capability before production starts in 2026. These rigorous trials ensure the vehicle meets high durability standards, aiming for a base price around $45,000. 4SB MOBILITY TO DEMONSTRATE SWAPPABLE EV BATTERIES 4SB Mobility will showcase swappable battery technology at Fleet & Mobility Live, giving UK fleet operators a hands-on look at how rapid swaps—completed in as little as two minutes—can enhance EV usability. The system can even retrofit existing EVs, improving range flexibility and future-proofing fleet investments. ARCHER MIDNIGHT eVTOL REACHES 7,000-FOOT ALTITUDE Archer Aviation's Midnight eVTOL achieved a 7,000-foot altitude in testing, successfully demonstrating its power and potential for urban mobility solutions. The milestone is a positive development toward eventual FAA certification, with the aircraft now tested at speeds exceeding 150 mph and distances over 50 miles.

Ben Howe's brewing career reads more like that of a chef than a typical brewer—stints in Denmark, brewing jobs on both the East and West coasts, weeks spent interning at breweries that intrigued him—but one fateful visit to the Zehender brewery in Monchsambach opened his eyes to Franconian lager and inspired a nearly decade-long quest to understand the beer and its mechanisms of flavor. More recently at Otherlands (https://www.otherlandsbeer.com), he's pushed boundaries of accepted brewing dogma, mashing with pH levels far past any sensible range in an effort to build color and flavor—and the things that shouldn't work still obviously do work. In this episode, Howe discusses both his traditional methods and modern concessions, including: learning from Will Meyers and Megan Parisi at Cambridge Brewing capturing Franconian-ness in long-boiled lager beers old-style vs. new-style German lager brewing kräusening to carbonate rather than spunding before terminal never raising the temperature for a diacetyl rest while using ALDC to control precursors finding color with only pilsner malt hardening water for lager brewing with calcium carbonate, magnesium carbonate, and gypsum mashing above 5.8 pH maintaining atmospheric pressure for yeast during fermentation boiling large amounts of low-alpha hops for a long time to build flavor and texture And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across North America and beyond. Remote monitor your chiller for simple and fast access to all the information you need, and gain peace of mind your operation is running smoothly. Berkeley Yeast (https://berkeleyyeast.com). Berkeley Yeast bioengineers ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don't. Visit berkeleyyeast.com to learn more and start brewing with science on your side. Old Orchard (https://www.oldorchard.com/brewer): Every beer menu could use a refresh button on the fruit flavors. Old Orchard's latest craft juice concentrate blend additions include Fruit Punch, Guava, Kiwi, and Pomegranate. More information and free samples are waiting at oldorchard.com/brewer. Indie Hops (https://indiehops.com) Celebrating 16 years of delivering compelling new hop varieties along with classics that thrive in Oregon's terroir, Indie is the original source for Strata, Luminosa, Lórien, Meridian, and their newest variety Audacia. Release your creativity with the magic of pure, uncut Oregon hops from Indie. Indie Hops — Life is short. Let's make it flavorful. Five Star Chemical (https://fivestarchemicals.com) Looking for a powerful, no-rinse sanitizer that gets the job done fast? Meet Saniclean PAA Pro from Five Star Chemicals. This EPA-registered, PAA-based acid sanitizer is tough on beerstone and perfect for everything from kegs to packaging lines. Learn more at fivestarchemicals.com. Canoe Wild Rice (https://breweryworkshop.com) Brewers, have you ever considered brewing with North America's only Ancient Grain—Wild Rice? Joe at Canoe Wild Rice has a stockpile of this unique roasted grain ready to ship to you. Send Canoe Wild Rice an email at joe@canoewildrice.com or give the office a call at 1-800-626-3809 Prairie Malt (https://prairiemalt.com) For over 50 years Prairie Malt has been producing high extract malts forged from the fertile soils of Saskatchewan. Stop by the Roadhouse & Melvin booth at GABF to sample some award-winning beers produced with excellent malts and learn more at prairiemalt.com. Sennos (https://prairiemalt.com) The Sennosystem platform delivers real-time fermentation control and predictive insights, while the SennosM3 modular in-tank sensor delivers continuous, real-time monitoring. Turn your tank into a smart tank. Order your SennosM3 at sennos.com. Briess Malting (https://BrewingWithBriess.com) Briess offers the largest product line of specialty malt and is continuing to innovate. New malts include Heritage Gold and Lighthouse Munich. Check out why so many craft brewers trust Briess for their specialty malt at BrewingWithBriess.com.

It can be tempting to step in and “just do it” when your child struggles, whether it's opening a tricky package, making a sandwich that keeps falling apart, or facing the frustration of trying something new. But every time we take over, we unintentionally miss a chance to build their confidence and problem-solving skills.Today, I'll share practical ways to reinforce independence while staying calm and connected. You'll learn how to support your child through the frustration without rescuing, and how to balance encouragement with connection so they gain skills and emotional resilience.Helping kids become more independent doesn't just teach them to do things on their own, it teaches them that they can try, fail, and succeed while knowing you're there to support them.Jennifer's Takeaways:Encouraging Independence in Children (00:00)Understanding Personal Responses (02:38)Supportive Techniques for Independence (04:35)Encouraging Phrases and Micro Boundaries (06:45)Personalized Approaches and Long-term Practice (10:15)Meet Jennifer KolariJennifer Kolari is the host of the “Connected Parenting” weekly podcast and the co-host of “The Mental Health Comedy” podcast. Kolari is a frequent guest on Nationwide morning shows and podcasts in the US and Canada. Her advice can also be found in many Canadian and US magazines such as; Today's Parent, Parents Magazine and Canadian Family.Kolari's powerful parenting model is based on the neurobiology of love, teaching parents how to use compassion and empathy as powerful medicine to transform challenging behavior and build children's emotional resilience and emotional shock absorbers.Jennifer's wisdom, quick wit and down to earth style help parents navigate modern-day parenting problems, offering real-life examples as well as practical and effective tools and strategies.Her highly entertaining, inspiring workshops are shared with warmth and humour, making her a crowd-pleasing speaker with schools, medical professionals, corporations and agencies throughout North America, Europe and Asia.One of the nation's leading parenting experts, Jennifer Kolari, is a highly sought- after international speaker and the founder of Connected Parenting. A child and family therapist with a busy practice based in San Diego and Toronto, Kolari is also the author of Connected Parenting: How to Raise A Great Kid (Penguin Group USA and Penguin Canada, 2009) and You're Ruining My Life! (But Not Really): Surviving the Teenage Years with Connected Parenting (Penguin Canada, 2011).

This is the second part of this Encore Episode from 2021 featuring a conversation with Irene Sankoff & David Hein — the dynamic writing team and married couple that created the international smash hit musical Come From Away which recently topped American Theatre magazine's list of the most produced plays in America in 2025/26. On the previous episode Irene and David related how they got hooked on musicals, and how they went from their first show based on a true story — My Mother's Lesbian Jewish Wiccan Wedding — to deciding to create a musical based on the real life events that happened in the small town of Gander, Newfoundland in the days following 9/11. They also described what it was like to attend the 10th Anniversary of the events in Gander and then begin to transform the stories they heard there into a musical during an early workshop production at The Canadian Music Theatre Project at Sheridan College. We also explored the classic Broadway shows that influenced and inspired the writing of their book, music, and lyrics for Come From Away. If you missed part one you may want to go back and catch up on that episode before you listen to this one. Today we look at the extensive development process that CFA went through on its journey to Broadway — including a workshop in Seattle, a series of productions at the La Jolla Playhouse, The Seattle Rep, Ford's Theater in DC. and the Royal Alexandra Theatre in Toronto, as well as a thrilling concert presentation in Gander where it all began.  Back in 2015, I served as the Executive Producer and Artistic Director of The 5th Avenue Theatre in Seattle and, as such, I had the great pleasure of co-producing that original Seattle workshop of Come From Away. This was the first time that the show's Tony award winning director Christopher Ashley and choreographer, Kelly Devine began to work on the show — and it was great fun to recall that exciting experience with Irene and David. Come From Away is the fifth musical to originate in Canada and eventually open on Broadway.  The first was 1974's Rockabye Hamlet with book, music and lyrics by Cliff Jones. This rock musical adaptation of Shakespeare was originally titled Kronborg 1582 and was well received, first as a radio series on the CBC, and then at the Charlottetown Theatre Festival and on tour in Canada, before being retitled and opening on Broadway with Gower Champion as the director. It became a legendary flop and closed after 7 performances. Next, in 1980 came the intimate and engaging Billy Bishop Goes To War written by John McLachlan Gray the show featured one actor to playing18 different roles to tell the story of real life Canadian fighter pilot Billy Bishop during the first World War. This show nearly doubled the run of Rockabye Hamlet closing after 12 performances. However, over the next ten years Billy Bishop Goes To War received scores of productions at theaters all across North America.  The Story Of My Life, with music and lyrics by Neil Bartram and book by Brian Hill, opened on Broadway in 2009. Unfortunately, it had an even shorter run than either of the previous two Canadian shows. However, one year earlier, a group of Canadian writers finally scored a significant hit with The Drowsy Chaperone – book by Bob Martin and Don McKellar, and music and lyrics by Lisa Lambert & Greg Morrison. This delightful show opened on Broadway in 2008, received Tony Awards for Best Book and Best Original Score, and ran for 674 performances.   There have been a few other Canadian writers that found success on Broadway – Galt McDermott being the most famous of them – but that was with shows that originated in the US. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Portland Art Museum already has one of the most significant collections of modern Japanese prints in North America. On September 27, it burnished those credentials with the opening of the first solo U.S. exhibition of the late artist Yoshida Chizuko (1924-2017).   Born in 1924, Chizuko forged a place for herself in Japan’s male-dominated postwar art world. And though she married into the well-known Yoshida artist family –– which produced three generations of influential woodblock print artists –– critics say her work has been often overshadowed. The new exhibition brings together more than 100 of Chizuko’s woodblock prints and paintings, many of which have never before been displayed publicly.   Portland Art Museum's Asian art curator Jeannie Kenmotsu joins us to discuss the avant-garde artist who pushed the boundaries of both painting and printmaking, her place in the Yoshida family legacy and why her work still feels modern today.  

As Dalton sat in for Jim Schneider, here's a selection of stories he presented for the first half of the broadcast: --Last Sunday at least 4 victims died and multiple people were injured during a shooting at a Church of Jesus Christ of Latter Day Saints in Michigan. The assailant drove their vehicle through the front doors of the building, then got out and proceeded to shoot people. That suspect was later killed in a firefight with police. --A synagogue attack on Yom Kippur killed 2 in Manchester, England. --The U.N. added 68 companies to a blacklist they maintain are firms that do business with Jewish communities in Judea and Samaria. --Dalton read 9 signs that the world is preparing for war from Charisma Magazine. --Vladimir Putin has ordered the conscription of over 135,000 men by the end of 2025. --The FDA approved a new generic version of the abortion drug Mifepristone. --Planned Parenthood announced that their facility in Houston, Texas, the largest abortion facility in North America, is closing down.

Brennah Davis is the Founder of The Marketing Matchmakers, a service that helps small businesses connect with the right marketing agencies. With over a decade of experience running her own agency and scaling teams, she has developed a proven process for creating successful partnerships across North America and the Caribbean. Brennah combines her financial savvy and people-centered approach to build strong, mutually beneficial relationships. In this episode… The marketing world is changing fast, and many business owners struggle to keep up. With agencies making big promises and results often unclear, choosing the right partner can feel risky and overwhelming. Is there a better way to navigate the maze and find the right marketing partners without getting burned? Drawing on a decade of agency experience, Brennah Davis witnessed the common frustrations of mismatched expectations, unclear deliverables, and outright disappointments. This inspired her to create a more transparent and supportive process by founding The Marketing Matchmakers. She describes how her background — from a childhood shaped by entrepreneurial parents to running her own agencies — provided unique insights into both the business and relational aspects of marketing. Brennah's approach centers on deep, empathetic listening and asking probing questions to ensure a true understanding of a client's goals, rather than simply matching them with the most convenient agency. Tune in to this episode of the Smart Business Revolution Podcast as John Corcoran interviews Brennah Davis, Founder of The Marketing Matchmakers, about how she helps companies find the right marketing partners, what to watch out for when hiring an agency, and how clear communication can prevent costly mistakes. They also discuss the impact of AI on marketing and why Brennah believes transparency is key to lasting business relationships.

Send us a textDownload study notes for this chapter.Download study notes for this entire book.**********Scriptures taken from the Holy Bible, New International Version ®, NIV ® Copyright © 1973, 1978, 1984, 2011 by Biblica, Inc. Used with permission. All rights reserved worldwide.The “NIV”, “New International Version”, “Biblica”, “International Bible Society” and the Biblica Logo are trademarks registered in the United States Patent and Trademark Office by Biblica, Inc.  Used with permission.BIBLICA, THE INTERNATIONAL BIBLE SOCIETY, provides God's Word to people through Bible translation & Bible publishing, and Bible engagement in Africa, Asia Pacific, Europe, Latin America, the Middle East, and North America. Through its worldwide reach, Biblica engages people with God's Word so that their lives are transformed through a relationship with Jesus Christ.Support the show

Today is day 276 and we are studying The Second Commandment. 276. How did Israel break the first two commandments? Israel neglected God's Law, worshiped the gods of the nations around them, and brought images of these gods (idols) into God's temple, thus corrupting his worship. (Exodus 32; Judges 10:6; 1 Kings 12:28–33; 2 Kings 21:1–9; Psalm 106:19–43; Hosea 13:2; 1 Corinthians 10:1–14) We will conclude today by praying Proper 19 found on page 620 of the Book of Common Prayer (2019). If you would like to buy or download To Be a Christian, head to ⁠anglicanchurch.net/catechism⁠. Produced by Holy Trinity Anglican Church in Madison, MS. Original music from Matthew Clark. Daily collects and Psalms are taken from Book of Common Prayer (2019), created by the Anglican Church in North America and published by the Anglican Liturgical Press. Used by permission. All rights reserved. Scripture quotations are from The ESV® Bible (The Holy Bible, English Standard Version®), copyright © 2001 by Crossway, a publishing ministry of Good News Publishers. Used by permission. All rights reserved. Catechism readings are taken from To Be a Christian - An Anglican Catechism Approved Edition, copyright © 2020 by The Anglican Church in North America by Crossway a publishing ministry of Good News Publishers. Used by permission. All rights reserved.

Prost! Fall is in the air, Oktoberfest is right around the corner, and certified Friend of the Pod® Stephen Kounas (President of Glashütte Original, North America) is back to drop even more knowledge – this time, he's schooling us on the sleepy Saxony town of Glashütte, as well as the brand's new dial manufactory which is now up and running. Catch yourself up from Stephen's last appearance on episode 39, and we'll see you out there. As always, you can reach the boys for questions and comments at podcast@topperjewelers.com. Thanks for your support, and thanks for listening! ⁠⁠Topper's Fall Event Calendar⁠⁠Follow the boys on Instagram: • Rob: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@robcaplan_topper⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠• Russ: ⁠⁠⁠⁠⁠⁠⁠⁠@russcaplan⁠⁠⁠⁠⁠⁠⁠⁠• Zach: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@zachxryj⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠• Stephen: ⁠⁠@stephen_kounas⁠Mentions, wrist checks, and other notes from this week's episode: ⁠⁠⁠⁠⁠- Russ: neo-vintage ⁠⁠Glashütte Original Senator Navigator Panorama Date⁠- Rob: neo-vintage Glashütte Original Diver- Zach: ⁠Chopard LUC GMT One Black⁠- Stephen: ⁠Glashütte Original Seventies 'X' Chronograph⁠- ⁠Glashütte Original PanoMaticLunar Aventurine 180th Anniversary Edition⁠- Glashütte Original PanoMatic Calendar Skeleton- a ship's ⁠physical marine chronometer clock⁠, which inspired the modern Glashütte Original Senator collection- ⁠a visit to Glashütte Original's new dial manufactory⁠ (Troy Barmore, Hodinkee)Oh, and by the way: • Russ: ⁠Endurance (2024) National Geographic Documentary⁠• Rob: ⁠⁠⁠Watch ⁠One Battle After Another⁠ (2025)• Zach: ⁠⁠"The French Laundry of Sausages" at Gestalt Haus, Fairfax CA⁠⁠• Stephen: Loafers of Spanish leather (⁠Meermin⁠ or ⁠TLB Mallorca⁠) 

Today, we're pulling back the curtain on the world of professional cycling. Anthony is joined by Jonas Abrahamsen of Uno-X, a rider who's not only racing at the very top level, but completely redefining how pros prepare for the biggest races on the planet.In this episode, Jonas reveals exactly how WorldTour riders structure their winter training — and why most amateurs are doing it wrong, the surprising reason he trains with heat protocols all year round. And maybe the wildest story of all… how and why he gained 18 kilos to transform himself into a rider capable of winning a Tour de France stage.NOMIO is clinically proven to:Lower lactate levels, Reduce oxidative stress, Improve training adaptations And deliver a noticeable boost from the very first dose. Go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.drinknomio.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and check out this game changing supplement. 4iiiiReady to elevate your cycling game? Trust the 4iiii PRECISION 3+ Powermeter—precision, performance, and peace of mind, all in one.Learn more by visiting http://www.4iiii.comSHOPIFY Turn your big business idea into reality with Shopify on your side. Sign up for your one-dollar-per-month trial and start selling today at www.shopify.co.ukLlyods By partnering with British Cycling, Lloyds is helping more people experience the joyof riding and showing how those small personal pedal strokes can move us all forward.So if you haven't already, maybe now is the time to get on a bike yourself. Lloyds, thereat every stage.EXPOSURE LIGHTS Level up your night rides—check out the updated Exposure Lights bar range today at www.exposurelights.com If you're in North America and run a shop, pre-orders are open now; everyone else, hit your local bike store or Exposure online and tell them Roadman sent you.

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

The Cup Karts North America Grand Nationals 9 was contested over September 25-28 at the New Castle Motorsports Park. Over 530 entries battled in the nine Briggs & Stratton 206 categories at the New Castle, Indiana facility to etch their names in the history books as a CKNA Grand Nationals winner. Rob Howden and David Cole recap the action from New Castle in this episode of the Debrief – presented by Franklin Motorsports. The show begins with the Margay Racing Paddock Pass before getting into all the details of the weekend with the Odenthal Racing Products Race Report. The EKN Trackside Live Race Calendar presented by Stilo USA completes the podcast.

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

During the 1600s, English speakers established the first permanent British settlements in North America. Regional accents and dialects from different parts of the British Iles were brought to the New World. Colonial settlement patterns shaped the foundation and roots of American English. Spoken English loanwords from America influenced the development of the language. The epic story of the English language in North America is fascinating. Check out the YouTube version of this episode at Video link https://youtu.be/daiIYYTpLoY which has accompanying visuals including maps, charts, timelines, photos, illustrations, and diagrams. History of English podcast at https://amzn.to/3IPLF8O Books by Kevin Stroud available at https://amzn.to/4mPav6x ENJOY Ad-Free content, Bonus episodes, and Extra materials when joining our growing community on https://patreon.com/markvinet SUPPORT this channel by purchasing any product on Amazon using this FREE entry LINK https://amzn.to/3POlrUD (Amazon gives us credit at NO extra charge to you). Mark Vinet's HISTORICAL JESUS podcast at https://parthenonpodcast.com/historical-jesus Mark's TIMELINE video channel: https://youtube.com/c/TIMELINE_MarkVinet Website: https://markvinet.com/podcast Facebook: https://www.facebook.com/mark.vinet.9 X (Twitter): https://twitter.com/MarkVinet_HNA Instagram: https://www.instagram.com/denarynovels Mark's books: https://amzn.to/3k8qrGM Audio credit: History of English podcast with Kevin Stroud Audio excerpts reproduced under the Fair Use (Fair Dealings) Legal Doctrine for purposes such as criticism, comment, teaching, education, scholarship, research and news reporting.See omnystudio.com/listener for privacy information.

Jesus' words to our Father are the urging and desires of love. Wanting nothing more than we would experience the riches of understanding. How we desire that as well! So much is made known when we trust God's timing, God's direction and God's whispers.Daylight Meditations is a daily podcast from CFO North America. Please visit CFONorthAmerica.org to learn more about our retreats, and online courses. If you are encouraged by this podcast, please consider supporting us. Contributors: Michelle DeChant, Adam Maddock, and Phil Reaser

As Dalton sat in for Jim Schneider, here's a selection of stories he presented for the first half of the broadcast: --Last Sunday at least 4 victims died and multiple people were injured during a shooting at a Church of Jesus Christ of Latter Day Saints in Michigan. The assailant drove their vehicle through the front doors of the building, then got out and proceeded to shoot people. That suspect was later killed in a firefight with police. --A synagogue attack on Yom Kippur killed 2 in Manchester, England. --The U.N. added 68 companies to a blacklist they maintain are firms that do business with Jewish communities in Judea and Samaria. --Dalton read 9 signs that the world is preparing for war from Charisma Magazine. --Vladimir Putin has ordered the conscription of over 135,000 men by the end of 2025. --The FDA approved a new generic version of the abortion drug Mifepristone. --Planned Parenthood announced that their facility in Houston, Texas, the largest abortion facility in North America, is closing down.

On this week's LA Food Podcast, Luca Servodio and Father Sal recap recent eats in NYC and LA before diving into Tejal Rao's review of Baby Bistro — is it really the perfect encapsulation of LA dining in 2025? We also break down the new North America's 50 Best Restaurants list: Atomix takes #1, New York dominates, Canada surges, and LA lands just three spots (Providence, Holbox, Kato). Plus, in Chef's Kiss / Big Miss, we tackle modern steakhouses, Eater LA's new “Dining Report,” California's allergen-labeling law, Zohran Mamdani's food-fueled campaign, and Genghis Cohen's big move.Powered by Acquired Taste Media.

Our guest on this week's episode is Sean Daley, director of sustainability consulting at Sphera. Among the many changes happening in Washington is a reprioritizing of environmental issues. The Environmental Protection Agency is among many of the government agencies that has undergone dramatic policy changes. Our guest discusses those changes and how to prepare for shifting EPA regulations.  The world has been experiencing America's new trade policies and the rollout of tariffs for nearly seven months now and we are starting to see their effect on imports, including some creative ways that some companies are adapting, including the use of "B2B2C" shipments.Accelerated growth in China's mobile robotics market over the past 10 years is giving way to globalization strategies as Chinese companies face growing economic pressures at home. Many of these Chinese mobile robotics companies are trying to expand their reach to customers in Europe and North America, in particular. Supply Chain Xchange  also offers a podcast series called Supply Chain in the Fast Lane.  It is co-produced with the Council of Supply Chain Management Professionals. A new series is now available on Top Threats to our Supply Chains. It covers topics including Geopolitical Risks, Economic Instability, Cybersecurity Risks, Threats to energy and electric grids; Supplier Risks, and Transportation Disruptions  Go to your favorite podcast platform to subscribe and to listen to past and future episodes. The podcast is also available at www.thescxchange.com.Articles and resources mentioned in this episode:SpheraU.S. recession not imminent but, economic momentum is clearly slowingReport: China's mobile robotics vendors go globalVisit Supply Chain XchangeListen to CSCMP and Supply Chain Xchange's Supply Chain in the Fast Lane podcastSend feedback about this podcast to podcast@agilebme.comThis podcast episode is sponsored by: Duravant Integrated SolutionsOther linksAbout DC VELOCITYSubscribe to DC VELOCITYSign up for our FREE newslettersAdvertise with DC VELOCITYJoin the Logistics Matters team at CSCMP EDGE 2025, October 5-8 at the Gaylord in Washington, D.C. Go to CSCMP.org to find out more.

Lord, Open My Lips is a daily devotional produced by Fr. Josh Fink and John Caddell in association with All Souls Church in Lexington, South Carolina. New devotionals are available every day. More information can be found at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠allsoulslex.org/dailyprayer⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Original music is composed and recorded by John Caddell. Our liturgy is based on "Family Prayer" from the Book of Common Prayer (2019), created by the Anglican Church in North America and published by the Anglican Liturgical Press. Used by permission. All rights reserved. Scripture quotations are from The ESV® Bible (The Holy Bible, English Standard Version®), copyright © 2001 by Crossway, a publishing ministry of Good News Publishers. Used by permission. All rights reserved.

Steven Scott and Shaun Preece dive into hilarious and thought-provoking conversations about tipping culture, blind travel perks, mini PCs, accessible tech, and listener feedback. From cultural clashes over restaurant gratuities to testing smart canes and talking FS Reader, this episode balances humour and genuine insights for blind and tech-curious listeners.This episode is supported by Pneuma Solutions. Creators of accessible tools like Remote Incident Manager and Scribe. Get $20 off with code dt20 at https://pneumasolutions.com/ and enter to win a free subscription at doubletaponair.com/subscribe!In this episode, Steven and Shaun open the inbox and tackle a mix of listener emails and voice messages with their usual sharp wit. Highlights include a passionate debate on tipping customs while travelling in North America, reflections on cultural differences, and the unexpected social fallout of not leaving a tip. Listeners share experiences about free travel for blind passengers in Ireland and Scotland, mini PC setups for accessibility, and clever ideas for remote computing with braille displays. Anne-Marie offers hands-on advice for trying Meta Ray-Ban smart glasses, while Edwina gives a field report on the Glidance mobility device. The hosts also discuss WordPad nostalgia, coping with Microsoft Copilot, and an honest look at the accessibility of NVDA and Outlook. Relevant LinksBraille Sudoku Puzzles: https://s.seeinghands.org/sudoku Find Double Tap online: YouTube, Double Tap Website---Follow on:YouTube: https://www.doubletaponair.com/youtubeX (formerly Twitter): https://www.doubletaponair.com/xInstagram: https://www.doubletaponair.com/instagramTikTok: https://www.doubletaponair.com/tiktokThreads: https://www.doubletaponair.com/threadsFacebook: https://www.doubletaponair.com/facebookLinkedIn: https://www.doubletaponair.com/linkedin Subscribe to the Podcast:Apple: https://www.doubletaponair.com/appleSpotify: https://www.doubletaponair.com/spotifyRSS: https://www.doubletaponair.com/podcastiHeadRadio: https://www.doubletaponair.com/iheart About Double TapHosted by the insightful duo, Steven Scott and Shaun Preece, Double Tap is a treasure trove of information for anyone who's blind or partially sighted and has a passion for tech. Steven and Shaun not only demystify tech, but they also regularly feature interviews and welcome guests from the community, fostering an interactive and engaging environment. Tune in every day of the week, and you'll discover how technology can seamlessly integrate into your life, enhancing daily tasks and experiences, even if your sight is limited. "Double Tap" is a registered trademark of Double Tap Productions Inc. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Autism in the spotlight, autonomous vehicles in U.S. cities, and the multiplied influence of one fifth-grade teacher. Plus, New Zealand's most popular bird, Cal Thomas on balancing the budget, and the Thursday morning newsSupport The World and Everything in It today at wng.org/donateAdditional support comes from Asbury University — where students are known, supported, and prepared to lead. Customized visits available. asbury.edu/visitFrom Barnabas Aid. The ministry of Barnabas Aid is to provide help for our brothers and sisters where they are suffering the most. The projects aim to strengthen Christian individuals, churches and their communities by providing material and spiritual support in response to needs identified by local Christian leaders on the ground. We also partner with gleaning organizations across North America, sending dehydrated food to the neediest countries, including recently to Haiti and Cuba. More at barnabasaid.orgAnd from WatersEdge, offering church building loans that are ministry-backed, ministry-built, and ministry-bound. watersedge.com/loans

What does it take to scale a $100M company into a $365M powerhouse and beyond?In this episode, Cameron Herold sits down with longtime friend Erik Church, President & COO of 1-800-GOT-JUNK? and the O2E Brands portfolio. Together, they reflect on 30 years of leadership lessons, from fraternity houses and College Pro Painters to running one of the most recognized franchise brands in North America.Erik reveals how he uses the Painted Picture (now Vivid Vision) process to align his teams, why saying “no” is often the most important leadership move, and how 101 Life Goals have become a cultural cornerstone at O2E. He also shares the realities of working with a high-profile visionary founder, balancing bold, sometimes “crazy” ideas with operational discipline.If you're a second-in-command navigating rapid growth, culture challenges, or a visionary CEO, this episode delivers actionable insights from one of the most seasoned COOs in the franchise world.About the GuestErik Church is the President & COO of 1-800-GOT-JUNK? and the O2E Brands family (WOW 1 DAY PAINTING, You Move Me, Shack Shine). Since joining in 2011, he has helped scale the company from $100M to over $365M in revenue, focusing on culture, operational excellence, and leadership development. Previously, he served as President of EF Education Canada and held senior leadership roles across EF's global businesses. Erik is also an avid outdoorsman, traveler, and motorcycle enthusiast.

The only show in at least North America that is motorboatin - Happy Taylor Swift The Life of A Showgirl Eve - We check in with the Pittsburgh Police Scanner - Spirt Christmas coming to Pittsburgh - Morgan Wallen arrest video - Taylor Easter Eggs - Vault tracks -Have anything fun for the show or just want to say hi... Listen on iHeartRadio click the little mic and leave us a talkback messageSee omnystudio.com/listener for privacy information.

336: Escaping Scarcity to Reclaim Strategic Leadership (Pierre Berastaín)SUMMARYSpecial thanks to TowneBank for bringing these conversations to life, and for their commitment to strengthening nonprofit organizations. Learn more about how they can help you at TowneBank.com/NonprofitBanking.What happens when scarcity becomes the default mindset in your organization? In episode #336 of Your Path to Nonprofit Leadership, global nonprofit leader Pierre Berastain reveals how operating with too little for too long goes far beyond financial strain - it reshapes culture, stifles innovation, and narrows leadership's field of vision. Drawing from personal experience and his work addressing systemic challenges, Pierre explains the structural, psychological, and relational costs of scarcity and why they so often leave organizations stuck in survival mode. He challenges leaders to step back, examine strategy, culture, and systems, and ask whether decisions are driven by fear or clarity. With practical insights and examples, this conversation offers nonprofit leaders a roadmap to shift from reactive to strategic, reimagine what's possible, and create healthier, more resilient organizations that protect people while advancing mission.ABOUT PIERREPierre Berastaín is the Regional Director for North America of the Centre for Public Impact. He brings over 15 years of experience in organizational management and program implementation. He is the co-founder of Caminar Latino-Latinos United for Peace and Equity, a national organization focused on addressing gender-based violence. He has previously held leadership roles at organizations such as the District Alliance for Safe Housing, Harvard University, and Esperanza United, focusing on gender-based violence. A published author and public speaker, Pierre has been recognized for his work in immigration, LGBTQ advocacy, and restorative justice. Pierre holds degrees from Harvard College and Harvard Divinity School and a doctorate in public health from UNC Gillings School of Global Public Health. Originally from Peru, he now lives in Washington, DC with his husband Paul.EPISODE TOPICS & RESOURCES Scarcity by Sendhil Mullainathan and Eldar Shafir Want to chat leadership 24/7?  Go to delphi.ai/pattonmcdowellHave you gotten Patton's book Your Path to Nonprofit Leadership: Seven Keys to Advancing Your Career in the Philanthropic Sector – Now available on AudibleDon't miss our weekly Thursday Leadership Lens for the latest on nonprofit leadership

On Washington Wednesday, power plays in Washington and New York; on World Tour, Moldovans stand against Russian interference; and expert advice on speaking so people will listen. Plus, Longevity tips, Janie B. Cheaney on the significance of marriage, and the Wednesday morning news Support The World and Everything in It today at wng.org/donateAdditional support comes from WatersEdge, offering church building loans that are ministry-backed, ministry-built, and ministry-bound. watersedge.com/loansFrom Asbury University — where students are known, supported, and prepared to lead. Customized visits available. asbury.edu/visitAnd from Barnabas Aid. The ministry of Barnabas Aid is to provide help for our brothers and sisters where they are suffering the most. The projects aim to strengthen Christian individuals, churches and their communities by providing material and spiritual support in response to needs identified by local Christian leaders on the ground. We also partner with gleaning organizations across North America, sending dehydrated food to the neediest countries, including recently to Haiti and Cuba. More at barnabasaid.org