Podcasts about Harsh

Nobody makes it out of childhood unscathed. Here's a guide to letting go of the past.   Allison Sweet Grant, graduate with dual master's degrees from the University of Michigan, is a psychiatric nurse practitioner, turned author. She has been published in The New York Times and The Atlantic. She is the author of two children's picture books, The Gift Inside the Box and Leif and the Fall, co-authored with her husband Adam Grant. I Am the Cage is her debut novel. In this episode we talk about: The impact of your childhood trauma on your adult relationships The concept of the “junk drawer” (a metaphor for all the pain, self-doubt, and anxiety you might try to compartmentalize) Writing as a tool for self-acceptance and self-compassion  How to re-write your own story and where to start  Practical meditation tools to quiet the mind  The role of cathartic visualization  Dealing with imposter syndrome  And more Join Dan's online community here Follow Dan on social: Instagram, TikTok Subscribe to our YouTube Channel Get ready for another Meditation Party at Omega Institute! This in-person workshop brings together Dan with his friends and meditation teachers, Sebene Selassie, Jeff Warren, and for the first time, Ofosu Jones-Quartey. The event runs October 24th-26th. Sign up and learn more here!   Tickets are now on sale for a special live taping of the 10% Happier Podcast with guest Pete Holmes! Join us on November 18th in NYC for this benefit show, with all proceeds supporting the New York Insight Meditation Center. Grab your tickets here! To advertise on the show, contact sales@advertisecast.com or visit https://advertising.libsyn.com/10HappierwithDanHarris.   Thanks to our sponsors:  Bumble: Thinking about dating again? Take this as your sign and start your love story on Bumble. Airbnb: Your home might be worth more than you think. Find out how much at airbnb.com/host.  

HEADLINE: China's Rare Earth Threat and Trump's Unacknowledged Win GUEST NAME: Liz Peek SUMMARY:Liz Peek discusses US Treasury Secretary Scott Bessent's harsh critique of China's rare earth threats, viewing it as confirmation of Beijing's failing export-driven economy and desperation. She notes the US vulnerability due to dependence on China for rare earth processing. Domestically, the failure of subprime auto loan lenders signals stress in the private credit market and consumer weakness. Peek also highlights the reluctance of Democrats and the left to acknowledge President Trump's success in achieving the Gaza ceasefire. 1955

HEADLINE: China's Rare Earth Threat and Trump's Unacknowledged Win GUEST NAME: Liz Peek SUMMARY:Liz Peek discusses US Treasury Secretary Scott Bessent's harsh critique of China's rare earth threats, viewing it as confirmation of Beijing's failing export-driven economy and desperation. She notes the US vulnerability due to dependence on China for rare earth processing. Domestically, the failure of subprime auto loan lenders signals stress in the private credit market and consumer weakness. Peek also highlights the reluctance of Democrats and the left to acknowledge President Trump's success in achieving the Gaza ceasefire. 1958

In this episode, Ste sits down with MMA fighter and founder of Meraki Medicinal, Vance Elrod, for a deep dive into the truth about methylene blue, the hidden dangers of heavy metal exposure, and the mental resilience it takes to transform your health and life. Vance shares his journey from the cage to entrepreneurship, exploring the highs and lows of his fighting career, the lessons he learned from adversity, and how methylene blue became a powerful tool for recovery, cognitive enhancement, and longevity. Radical Health Radio is produced by Heart & Soil, a beef organ supplements company helping hundreds of thousands of people achieve radical health. Heart & Soil was founded by Dr. Paul Saladino, a double board-certified MD and founder of the animal-based eating philosophy. Visit heartandsoil.co to reclaim your birthright to radical health with the most nutrient-dense foods on the planet.

Billionaire business mogul Alex Hormozi joins the boys to discuss how he made $106,000,000 in 72 hours

This episode of the World Saving Podcast starts silly and quickly turns into a brutally honest look at the music industry in 2025. You will hear unfiltered talk about ego, gatekeeping, inflated touring costs, bus rentals, backline fees, and why festivals feel like a risky bet. It is part therapy session and part industry reality check. The conversation then widens into community, capitalism, and whether modern music lost its rebel spirit. There is talk about audience expectations, Live Nation headlines, club economics, and what it takes to keep a band on the road. Things get weirdly fun with reality TV chatter about Love Is Blind in Denver, a detour into aliens and UAPs (also known as UFOs), like Atlas, plus how AI and copyright are changing creativity and marketing. A timely call from comedy legend Todd Glass adds real perspective on progress, history, and why the next generation might actually fix some of this. It is raw, funny, and surprisingly hopeful. 

Ajeet Bharti, Anil Mishra, Anupam vs BJP IT Cell | Deepika Padukone | Bihar List Out | Harsh Kumar

In this episode, hosts Wade and Patrick dive deep into the world of video content for blue-collar and home service businesses. They discuss common video marketing mistakes, emphasizing the importance of providing immediate value to viewers rather than lengthy introductions.   The conversation covers the diverse applications of video, from compelling company stories and authentic testimonials to essential process and training videos, and even recruitment. They challenge traditional lead generation strategies, advocating for an "awareness content" approach that builds authority before direct sales.   Connect with Patrick Carr: Founder and CEO of Blue Collar Media Group https://www.linkedin.com/in/patrickrcarr923 https://www.instagram.com/patrick_r_carr/ https://patrickcarr.com/   Know more about Blue Collar Media Group: https://bluecollarmediagroup.com/ https://www.facebook.com/100068755595012/   Shop Wade's book - Hometown Titan: Build A Local Business That Dominates Your Market: https://a.co/d/8zLXZMC   Become a MOVING TITAN at the next Moving Titan Retreat https://www.movingtitanretreats.com/   Tighten up your moving company operations with TITAN UP TRAINING https://www.titanuptraining.com/   This episode is powered by Hyre (formerly Hey Lieu) Virtual Assistants: https://www.hyreup.com/ https://www.linkedin.com/company/hyre https://www.instagram.com/hyre.up https://www.facebook.com/hyre.up This episode is sponsored by: Moversville - an online marketing company and resource for movers, consumers, and those involved in the moving process. https://www.moversville.com/wade     About the Show Wade Swikle is the CEO of 2 College Brothers Moving, Storage and Franchising, currently with locations in Tampa, Gainesville, and Orlando, Florida.   https://2collegebrothers.com/     Learn more and connect with Wade Swikle: Wade's website: https://2collegebrothers.com/ LinkedIn: https://www.linkedin.com/in/wadeswikle/ Youtube: https://www.youtube.com/@2CollegeBrothersMovingStorage Instagram: https://www.instagram.com/wadeswikle/

Small buisness owners! Tell us your business and what you serve or what your service is and we will give you a shout out on the podcast! Just let us know in the comments down below and where to find you!Dooley made pickles, classic kosher dill pickles, and his "Hot Pot" pickles. Jason also made some pickles out of Dooley's Bird Eye Chili Hot Sauce! What do we rank them? Do you want to try them? Harsh criticism gives for better product!

A practitioner in Western China was sent to prison for distributing Falun Dafa information and put into cells with many ethnic minorities, many of whom did not speak Mandarin. He seized upon the opportunity to share Dafa with many of the prisoners, understanding it may be their only chance to obtain the Fa. This and […]

Welcome to Ask Paul Tripp, a weekly podcast from Paul Tripp Ministries where pastor and best-selling author Dr. Paul David Tripp answers your questions, connecting the transforming power of Jesus Christ to everyday life.Today, Paul responds to a question we received about responding in a Christ-like way when being rebuked. If you have a question you'd like to ask Paul, you can email ask@paultripp.com or submit it online at PaulTripp.com/AskRelationships: A Mess Worth MakingPaulTripp.com/Relationships

In episode 155 of 'On the Whorizon' SWCEO founder and host MelRoseMichaels breaks down the hard truth: no one owes you visibility. Not the algorithm, not your fans, not your followers. Visibility isn't luck; it's something you earn through clarity, creativity, and strategy.MelRose shares why many creators struggle to get seen, the common mistakes that cause engagement drops, and the tactical shifts you can use right now to boost visibility without burning out. From building a clear brand vibe to creating emotional resonance and repackaging content that works, this episode gives you the blueprint to stop posting into the void and start standing out.

In this week's episode of Grow Guides, we're diving into some powerful techniques and practical tips to help you level up your cannabis growing game: How to Make and Use Compost Teas for Cannabis — Learn how to brew living, microbe-rich teas that supercharge your soil and boost plant health. How to Grow Cannabis in Extreme Climates — Whether it's too hot, too cold, or too dry, we'll show you how to adapt your grow and keep your plants thriving. Understanding Plant Hormones — Get to know the natural signals that drive cannabis growth and how to use them to your advantage. How to Build a DIY Grow Setup on a Budget — From lighting to airflow, discover how to set up an efficient grow space without breaking the bank. Tune in for expert tips, grower insights, and plenty of laughs with the High on Home Grown crew.

The October drop collab is almost here!! But while we wait…On this week's episode, we played a game called “Which Brand Is Your Ex?” and let's just say, some answers are HARSH. We also read a jaw-dropping story about getting dumped at the altar and discussed how GRWM videos have officially lost the plot. Boys lie, influencers lie, and apparently… grooms do too.Send us your Boys Lie Story by submitting anonymously here. Watch us on Youtube! If you want to stalk us, you can find us here: @boyslie, @reptar @leahomalley @aram.brown Hosted on Acast. See acast.com/privacy for more information.

Harsh words from Brian during a discussion about silverware. Chicago’s best morning radio show now has a podcast! Don’t forget to rate, review, and subscribe wherever you listen to podcasts and remember that the conversation always lives on the Q101 Facebook page. Brian & Kenzie are live every morning from 6a-10a on Q101. Subscribe to our channel HERE: https://www.youtube.com/@Q101 Like Q101 on Facebook HERE: https://www.facebook.com/q101chicago Follow Q101 on Twitter HERE: https://twitter.com/Q101Chicago Follow Q101 on Instagram HERE: https://www.instagram.com/q101chicago/?hl=en Follow Q101 on TikTok HERE: https://www.tiktok.com/@q101chicago?lang=enSee omnystudio.com/listener for privacy information.

We got hurt in Gainesville as Florida took down Texas, 29–21, and now the fallout begins. In this episode, we react to a loss that shakes playoff hopes, break down what went wrong on offense and defense, and evaluate whether the national narrative around Arch Manning is unfair...or deserved. Plus, a preview of the looming OU showdown: can this team bounce back? Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Cardinals head coach Jonathan Gannon was fined for an interaction with his own player... Is that right?

When the laws are clearly spelled out and everyone knows there will be consequences for breaking them, mercy is optional, but justice is to be expected. No one should complain about getting what they deserve. The guilt is on them, not on the one who handed down the sentence. There is no reason for the judge, jury, or officer to feel guilty for the consequence they must impose because of another person's crime and there is no reason for the guilty person to be angry about a punishment they know they deserve.

Over the weekend, a federal judge blocked President Trump from deploying the National Guard in Portland. The judge blocked Trump from deploying the California National Guard to Oregon, too. Interestingly, the ruling cited Trump's own tweet, which described Portland as “war ravaged,” in determining that he does not have unlimited authority to wildly invent facts on the ground wholesale as a pretext to justify any use of the military he wants. “The President's determination was simply untethered to the facts,” this Trump-appointed judge declared. “This is a nation of Constitutional law, not martial law.”  In short, Trump's gale-force bad faith worked against him. We talked to Oregon's Attorney General Dan Rayfield, who explains the ruling, details how Trump's lawless words and threats are undermining his own case, examines the larger stakes of this moment, and looks ahead to what's next. Looking for More from the DSR Network? Click Here: https://linktr.ee/deepstateradio Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textRunning a pool service in normal conditions is one thing, but throw in extreme weather—whether it's desert heat, heavy rains, or freezing winters—and the challenges multiply fast. In this episode, I share how I've learned to adapt service routines to keep safe out there and when to cut and run.  Support the Pool Guy Podcast Show Sponsors! HASA https://bit.ly/HASAThe Bottom Feeder. Save $100 with Code: DVB100https://bit.ly/THEBOTTOMFEEDERTry Skimmer FREE for 30 days:https://getskimmer.com/poolguy Get UPA Liability Insurance $64 a month! https://forms.gle/F9YoTWNQ8WnvT4QBAPool Guy Coaching: https://bit.ly/40wFE6y Thanks for listening, and I hope you find the Podcast helpful! For other free resources to further help you:Visit my Website: https://www.swimmingpoollearning.comWatch on YouTube: https://www.youtube.com/@SPLPodcast Site: https://the-pool-guy-podcast-show.onpodium.com/ UPA General Liability Insurance Application: https://forms.gle/F9YoTWNQ8WnvT4QBA Pool Guy Coaching Group Join an exclusive network of Pool Service Technicians to access the industry's leading commercial general liability insurance program. Protect your business. Premium is $64 per month per member (additional $40 for employees and ICs) $59 per month for Pool Guy coaching Members - join here! https://www.patreon.com/poolguycoaching Limits are $1,000,000 in occurrence and $2,000,000 in the aggregate - Per member limits [ $1,000,000 per occurrence and $4,000,000 aggregate available for $75 per month ] $50,000 in HazMat Coverage - clean up on-site or over-the-road Acid Wash Coverage - Full Limits

Over the weekend, a federal judge blocked President Trump from deploying the National Guard in Portland. The judge blocked Trump from deploying the California National Guard to Oregon, too. Interestingly, the ruling cited Trump's own tweet, which described Portland as “war ravaged,” in determining that he does not have unlimited authority to wildly invent facts on the ground wholesale as a pretext to justify any use of the military he wants. “The President's determination was simply untethered to the facts,” this Trump-appointed judge declared. “This is a nation of Constitutional law, not martial law.”  In short, Trump's gale-force bad faith worked against him. We talked to Oregon's Attorney General Dan Rayfield, who explains the ruling, details how Trump's lawless words and threats are undermining his own case, examines the larger stakes of this moment, and looks ahead to what's next.  Looking for More from the DSR Network? Click Here: https://linktr.ee/deepstateradio Learn more about your ad choices. Visit megaphone.fm/adchoices

Over the weekend, a federal judge blocked President Trump from deploying the National Guard in Portland. The judge blocked Trump from deploying the California National Guard to Oregon, too. Interestingly, the ruling cited Trump's own tweet, which described Portland as “war ravaged,” in determining that he does not have unlimited authority to wildly invent facts on the ground wholesale as a pretext to justify any use of the military he wants. “The President's determination was simply untethered to the facts,” this Trump-appointed judge declared. “This is a nation of Constitutional law, not martial law.”  In short, Trump's gale-force bad faith worked against him. We talked to Oregon's Attorney General Dan Rayfield, who explains the ruling, details how Trump's lawless words and threats are undermining his own case, examines the larger stakes of this moment, and looks ahead to what's next. Looking for More from the DSR Network? Click Here: https://linktr.ee/deepstateradio Learn more about your ad choices. Visit megaphone.fm/adchoices

Left Media Meltdown on CJI, Ajeet Bharti | Right Ecosystem vs Left Ecosystem | Harsh Kumar

What if everything holding you back is something you built yourself? In this episode, I share four hard truths about identity, healing, and the illusion of safety and how facing them head-on can completely change your life. The Mindset Mentor™ podcast is designed for anyone desiring motivation, direction, and focus in life.     Past guests of The Mindset Mentor include Tony Robbins, Matthew McConaughey, Jay Shetty, Andrew Huberman, Lewis Howes, Gregg Braden, Rich Roll, and Dr. Steven Gundry   Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Buy low, sell, high, right? That's the motto when it comes to stock market investing. One problem: It doesn't work. It's nearly impossible to time the right moment to buy, and even if we get lucky, it's also nearly impossible to time the right moment to sell. In today's episode, host Travis Shelton shares a cautionary tale from one of his “expert” investor buddies. The costs of trying to game the market are severe, and unfortuantely, unfixable. Travis's friend might have lost $400,000 (spoiler!), but you don't have to. Let's learn from this mistake and make sure we handle our own investments with more wisdom, patience, and confidence.Podcast website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.travisshelton.com/podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Daily Blog: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://travisshelton.com/blog⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Subscribe to the Daily Blog: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://eepurl.com/gB07Ef Podcast Facebook Group: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/groups/370457478238932⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Travis's Instagram:  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/travis_shelton_⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Travis's Facebook: https://www.facebook.com/travissheltonco/YouTube:  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/channel/UCasnj17-bOl_CZ0Cb9czmyQTikTok: https://www.tiktok.com/@meaning_over_money

Featuring Justin Patterson. Recorded live at Freedom Fellowship Church in Tontitown, Arkansas on Sunday, October 5, 2025.   Visit us online at freedomfellowship.com

In this episode of SparX, Mukesh Bansal sits down with Roopa Kudva, former head of CRISIL and Omidyar Network India, to discuss her new book Leadership Beyond the Playbook and her powerful reflections on leadership.Roopa shares why leadership is not about following fixed frameworks but about writing your own playbook, shaped by values, lived experiences, and conscious choices. They explore:The toughest transition from middle to top management and why so few make itHow leaders can build breadth of experience and step out of silosWhy authenticity and developing your unique leadership identity matter more than copying stylesThe barriers that hold women back from leadership roles and what it will take for India to change thatWhy mental health is a critical leadership issue and how leaders can normalize conversations around itThe role of reflection, sponsors, and executive coaches in accelerating leadership growthRoopa also shares stories from her own journey, from pioneering credit ratings in India, to asking for the Chief Ratings Officer role at CRISIL, to driving impact investing at scale, and why she believes leadership is both deeply personal and a national imperative.If you are curious about how leaders are made, the challenges of growing into bigger roles, and what it takes to build an authentic leadership path in today's world, this episode is a must watch.

This week Anne and Ryan break down the new film from Daniel Day Lewis's son Ronan, and debate if this surprise return to acting will earn him yet another oscar nomination. They also react to SAG AFTRA's comments on the AI actor scandal and share their personal qualms about Tilly Norwood. Plus a check in on the 'One Battle After Another' opening weekend box office. Learn more about your ad choices. Visit megaphone.fm/adchoices

If you enjoy this podcast and look forward to it in your inbox, consider supporting it by becoming a paid yearly subscriber for $60 or you can buy me a cup of coffee for $8Welcome to another episode of "Dishing with Stephanie's Dish." Today, I interview acclaimed food writer, wild foods expert, and self-described hunter-gatherer Hank Shaw. Hank is the author of the brand new cookbook, "Borderlands: Recipes and Stories from the Rio Grande to the Pacific," an exploration of the flavors, cultures, and stories that define the borderlands between the United States and Mexico. He also has a Substack that's wonderful, called Hank Shaw “To The Bone” and a website full of recipes.In this episode, Hank and I dive into everything from his early days as a restaurant cook and investigative journalist to his passion for foraging, preserving, and hunting wild foods. Hank discusses the vibrant mix of culinary traditions that thrive along the border, debunks myths about iconic ingredients (like acorns!), and shares the fascinating histories behind beloved dishes such as chimichangas and parisa.They also touch on practical advice—like the art of drying herbs, the joys and challenges of single-person food preservation, and the ins and outs of self-publishing cookbooks at a high level.Get ready for an episode filled with storytelling, culinary wisdom, and inspiration for your next adventure in the kitchen or the great outdoors. Whether you're a curious home cook, an aspiring cookbook author, or simply a lover of good food, there's something here for everyone. Let's get started!Original Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast, where we talk to fun people in the food space and sometimes they have cookbooks. And today's author is an author. He's an author of great magnitude, Hank Shaw. His new book is Borderlands Recipes and Stories from the Rio Grande to the Pacific. And Hank, you are such a prolific, beautiful writer. This book, I feel like, is just so you. Do you love it?Hank Shaw:It's been a long journey to make this book, and I'm pretty proud of it. And it's. It's been probably the biggest project of my adult life in terms of time, commitment, travel, really unlocking understanding of things that I thought I knew but didn't necessarily know until I got there. And it's just been this. This crazy, fantastic journey and a journey that you can eat.Stephanie:Can you talk a little bit about your history? Like, I think many people know you as the hunter, forager, gatherer, type, and Borderlands obviously has a lot of those elements to it. But can you just walk readers that are listeners that might be new to your journey kind of through how you got here?Hank Shaw:Sure. Many, many years ago, when I was still fairly young, I was a restaurant cook. So I worked first as a dishwasher and then as a line cook and then as a sous chef in a series of restaurants, mostly in Madison, Wisconsin. And I left that job to be a newspaper reporter. And I ended up being a newspaper reporter for 18 years. And I cooked all throughout that and traveled and learned more about food and did fishing and hunting and foraging and such. And then I left the News Business in 2010 to do my website, which is hunter, angler, gardener, cook. And I've been doing that full time since 2010.So, yeah, my entire kind of current incarnation is wild foods. But Borderlands is kind of an outgrowth of that for two reasons. The first is I've been basically written all of the fishing game books you can possibly write already. I've got one for every kind of quarry you can imagine. And then the other thing was, oh, well, you know, a lot of that travel for those other books was on the border on both sides, on the American side and on the Mexican side. And that kind of grew into this. Wow, you know, God, the food is so great and God, this area is just so neglected, I think, by most, you know, the. The food, or radio, for lack of a better term.Yeah, because all of the, like, everybody seems to love to hate Tex Mex without really fully knowing what Tex Mex actually is. And people say that the Southwestern cooking is so very 1987. And. And, you know, the people who know Mexico are like, oh, all the good foods in Oaxaca or Michoacan or Mexico City or Yucatan. And really that's not the case, as over and over and over again, I was discovering these amazing just finds. And a lot of them had to do with wild foods, but not all of them. And so that borderlands became my diary of that journey.Stephanie:And quite a diary it is. What's interesting to me is I didn't actually ever know that you were in the newspaper business.Hank Shaw:And that makes a Pioneer Press graduate.Stephanie:Oh, you work for them. How did I not know this?Hank Shaw:Yeah, I was a St. Paul Pioneer Press investigative reporter from 2002 to 2004. And if you're of a certain age and you remember there was a big story about some Republican operatives getting involved with a telecommunications boondoggle. And yeah, that was probably. That was us. That was our story.Stephanie:Well, and it makes sense because the book is so like. It's the storytelling that's so good. And, you know, cookbooks are cookbooks with beautiful recipes and different people's point of view on recipes. But what I love about your book, too, is it really goes into ingredients a little more in depth. It tells the story of the terroir, of where the recipe's from and why it's the way it is. And it makes sense now to me that you're a journalist because it's so beautifully written.Hank Shaw:I really appreciate that. I mean, I tried in this particular book. There are essays in all of my books, but in this particular one, I really, really wanted people from the rest of the country to get a flavor of what it's like to was really honest to God, like on the border. Everybody has thoughts and opinions about immigration and about the border and about blah, blah, blah. And it's like, well, how much time have you actually spent on the border? Do you actually know what it feels like, what it smells like, what it tastes like? Chances are you probably don't. And I really wanted this book to shine a light on that in ways that go well beyond food.Stephanie:When we talk about the borderlands, can you talk about it without talking about immigration and the close connection between the United States and Mexico? I mean, we share this border. People have this idea that it's like this gated, fenced situation, and really there's tons of the border that's just. You'd only know it was a border if someone told you you were crossing it.Hank Shaw:It's very true. In Fact, one of my favorite moments to that was in south southwest Texas there's a beautiful national park called Big Bend. It's one of the biggest national parks in the country. It's fa. It's famous, it's amazing. But you're going to drive and hike and hike and drive and hike and drive a gigantic park. So one place that you can go to. And it's actually, if you open up a copy of Borderlands and you see this huge vista right at the beginning of the book, there's this huge vista and it's on a cliff. That is exactly it. That is. That is Big Bend National Park. And if you're looking right in the back end of that back center, a little to the left, you'll see a canyon in the background. In that canyon is St. Helena Canyon. And St.Helena Canyon is created by the Rio Grande. So you can go to that park and you can walk across the border literally to Mexico and not have the Rio Grande come up over your ankles. And there's Mexicans on their side, there's Americans on our side, and everybody's crossing back and forth until their families are there and having a fun time, blah, blah, blah. And it's just, it's one of these great moments where it shows you that, yeah, that border is really just sort of a fiction.Stephanie:Yeah. Yes, in many ways. Right. Figuratively. And also, I don't know, we seem to be in a global food economy whether we want to or not. When you look at the individual ingredients that you're using here in Borderlands, obviously there's very different things because of temperature in Mexico than you might have here in the Midwest. But is it really different from like say, Texas to Mexico in.Hank Shaw:Yes, there, there are definitely different. So the food you'll get in Nueva Leon or Coahuila or Tamaulipas, which are the three Mexican states, that border Texas is going to be different from what you would think about as Texas food. However, on the Borderlands, that. That change really is minimal. And I talk about in the book the idea of Fronteraisos, people who are neither fully Mexican nor full. They're. They're border people and they can slide between English and Spanish in mid clause. And it's really the, you know, the, the pocho or Spanglish or whatever you want to call it that you'll hear there is very different from what you'll hear from a bilingual person from, say, Mexico City, where typically those people will speak in full sentences or paragraphs in one language and then maybe switch to another language in the next sentence or paragraph.Hank Shaw:Well, on the border, it's a mishmash. So the structure, the words, the adjectives, like, it's everything. It's like no function. And so it's like. It's like this whole kind of amalgam of what's going on. And that kind of translates into the food where you've got some Texas, you know, some very Texas. Texas. Things that don't cross the border, like yellow cheese doesn't really cross the border.Stephanie:Right.Hank Shaw:The idea of, like, rotel queso. So it's. It's like Velveeta cheese melted with rotel. That's queso. That's the bad queso in North Texas. Like, you'll get that in, like, Amarillo. But the real queso is south of Interstate 10. And that is a white Mexican cheese.That it where you get, you know, roasted fire roasted green chilies folded into it and a little bit of Mexican oregano and salt and a little bit of crema to thin it out. And it's is to the rotel queso what a match is to the sun.Stephanie:Yeah.Hank Shaw:And, you know, I mean, that said, I'm not gonna poop all over the Velveeta one, because that while I don't think it tastes great, what I realized is that particular version of queso, which I personally don't like, is really heavy with cultural significance.Stephanie:Yeah.Hank Shaw:And. And so that's. There's a place for it. It's just not. That's not really as border food as you might think. That's a little bit more North Texas, and that's an example of where things don't cross. But a really great example of where things are damn near the same is Arizona and Sonora. So that there's almost no difference between Arizona Mexican food and Sonora Mexican food because they're one and the same.The burritos are pretty similar. The flour tortillas are similar. The carne asada is pretty similar. And so that. That's a case where the border's really. I mean, yes, it's a border, but I mean, it's like the. It's. There's no food border.Same thing with Southern California and Tijuana and Northern Baja. There's almost no. No functional difference between the two of them. Now, New Mexico and Chihuahua has a difference. And, like, north of Interstate 10 in Texas and the border in Texas are quite different.Stephanie:There's a recipe in here that I didn't even really know existed called Parisa.Hank Shaw:Oh, yeah.Stephanie:And, you know, you we will order steak tartare or make tartare. And I didn't realize that there was a. In many cultures, you sort of see similar foods or similar food groups, and they're just treated differently with herbs or spices. This looks delicious.Hank Shaw:It really is. It's the best way to describe it if you. If you're not familiar, because it's very. It's. It's super regional in Texas. Like, you can't even really get barista in Dallas or in. Or in El Paso. It's not a thing there.It's sort of a south central Texas thing. But the best way I can describe it is really accurately describe it. It is steak tartar meets aguachile. Because most people will say it's steak tartare meat ceviche. And yes, you absolutely can get it like that, but the. The acidity and the citrus will turn the. The raw beef gray, which I think looks gross. Yeah, I mean, it.It tastes fine, but it just kind of looks like, meh. So my recipe and what I do is I. I mix the steak tartare with the. Essentially, pico de gallo is really what it. What it's being mixed with, and a little bit of cheese, and I. I'll mix it and serve it right away so that when you eat it, the meat is still pink.Stephanie:Yeah, it looks really good. And then also in the book, so you're a hunter, obviously, we established that. But in many of these recipes, you have substitutions of different animal proteins that can be used. So whether it's elk or bison or sheep or duck, I think that's cool.Hank Shaw:Yeah, I mean, I think I. I started that process. It's done with icons. So if you look at a recipe for. Oh, there's a stew that's very popular. They're called puchero. And I'm just to that page, so I'll. So.Oh, that's a sour puerto. So always pork, but, like, no. Babies will die if you use something else from that. But that is traditionally a pork dish. Buchero is traditionally beef or venison, but really, you know, you're gonna be fine if you put damn near anything in it. It's a big, giant stew, a lot of vegetables, and it's fantastic. And to. To really make the book more versatile, because I.The two things that I always do in my books. Number one is I'm going to give you the recipe as faithfully as I can to what it actually is, wherever it's from, and then I'm going to give you all these substitutions so that if you live in, you know, Bismarck or Crookston or, you know, rural Iowa, you're going to be able to make it. And that's important to me because it's more important to me that you make some version of it than to be exactly proper and specific. I hate cookbooks where it's like, especially with cheese, where you'll see someone be like, it must be the, you know, Cowgirl Creamery point raised blue from 2012. Otherwise this recipe won't work. I'm like, come on guys, this is a stupid recipe. Like it's blue cheese. It'll be fine.Stephanie:I was surprised that you have a chimichanga in the book. Can we talk about chimichangas? Because people that grew up in the Midwest, Chichis was like the first Mexican restaurant besides El Burrito Mercado. And El Burrito Mercado was authentic and chichi's was like the Americanized what they thought Mexican food was. Which also I will say I have taste memories of chi cheese. I say this not dogging on them and they're actually coming back. And the chimichanga is something that like, if I actually go to the new restaurant, which I'm sure I will, I will order a chimichanga. It's like a taste memory for me. What is the origination of chimichanga?Hank Shaw:It's shrouded in mystery. So there's a couple different theories. And then I'll tell you what I think the general story is that a woman was making burritos in Arizona and either dropped, which I don't believe because that would create a splash that would, you know, send 350 degree oil everywhere, or placed a burrito in the deep fryer. And the, the legend, which I don't believe this is true at all, is she drops the burrito in the deep fryer and you know, says something like, you know, ah, chingo to madre or whatever, like just like swears something bad and. But then sort of does what you would do in a kind of a mom situation. And if you instead of saying the F word, you would say oh, fudge. And so she goes, oh Jimmy changa. And which is sort of vaguely reminiscent of some Mexican swear words.And so that thus the, the dish was born. But I think that's not true because there is a fantastic resource, actually. I mean, I found it in some of my older Mexican cookbooks that I own. But there's a fantastic research that the University of Texas at San Antonio of Mexican cookbooks. And some of these Mexican cookbooks are handwritten from the 1800s, and so they're all digitized and you can. You can study them. And so there's a thing in Sonora. Remember I just got done saying that, like, there's almost no difference between Sonora and Arizona.There's a thing from Sonora many, many, many, many years ago, you know, early early 1900s, for a chivy changa. C H I V I C H A N G A ch and it's the same thing. So I'm convinced that this is just a thing, because if you have a burrito and you fry things, there's zero. There's zero chance that at some point you be like, I want to. I wonder if frying the burrito will make it good? You know, like, the answer, yes, yes, all the time.Stephanie:And.Hank Shaw:And so, you know, I, like you, came into the chimichanga world just thinking with a definite eyebrow raised, like, what is this? And when it's done right, and if you see the picture in my book, it is dressed with a whole bunch of things on the outside of the burrito. So it's crema, it's a pico de gallo. It's shredded lettuce or cabbage, limes. The thing about a properly served chimichanga is that you have to eat it as a whole because the chimichanga itself is quite heavy. You know, it's a. It's a fried burrito with, like, rice and beans and meat inside it. Like, it's a gut bomb. But when you eat it with all these light things around it that are bright and fresh and acidic, it completely changes the eating experience. And I was sold.Stephanie:I can imagine. The one you have in the book looks really good. I'm going to. I keep asking about specific recipes, but there were, like, some that just jumped out at me, like, wow. Another one that jumped out at me was from that same chapter about the acorn cookies. I've always been under the impression that acorns, and maybe it's from just specific to the oaks, but that they're poisonous. I didn't think about making acorn flour.Hank Shaw:So, number one, no acorns are poisonous. Zero, period. End of story. It's a myth. You were lied to. Sorry.Stephanie:Yeah. I mean, it helps me because my dog eats them.Hank Shaw:I mean, acorns have been a source of food for human beings forever, you know, all the way. I don't know how long ago, but way more than 10,000 years. Way more. Okay, so what the myth comes from is most acorn varieties, so most especially red oaks, are full of tannins. And tannins are not poisonous. Tannins are not toxic. Tannins will make you constipated if you eat too many of them. And I suppose it would be possible to poison yourself with tannins, but I mean, good luck.Yeah, good luck eating enough of that astringent stuff to be able to get yourself poisoned. But tannins are water soluble. So for millennia, the people who eat acorns, and especially in. In northern California, where, you know, acorn. Acorns were their main starch, the idea of leaching the tannins out in a stream or wherever is as old as time. And so you make the. You make a meal. It's really a meal is probably a better way to put it.I call it flour, but there's no. There's no real gluten in it. In fact, there's no gluten in it, but there is some starch in it that will help the flour stick to itself. So that's true everywhere. In fact, it's a very good acorn year here in Minnesota this year. And I found some bur oaks in a. In a place that I'm going to go back and harvest them to make some more acorn flour this year. And I'll have to leach them here.But this is a very long walk up to this cookie recipe, because in south Arizona and in Sonora, there's an oak called an emery oak. And the emery oak is in the white oak. It's in the white oak clan. And it is sweet in the sense that you can roast those acorns and eat them. And in fact, you can get roasted acorns as a snack on some of the reservations down there or really wherever. I mean, it's a thing like it's. It. It.They could just roast it. Roast the acorns? Yeah. It's just like a chestnut. Very good. That's exactly with the. Because it's the same kind of a texture as well. And so that particular oak is unique in. In North America.The cork oak in Europe is the other one that doesn't have any tannins to it. So you can just sit there and eat them. And that's why they make flour out of them. It's an indigenous thing. You don't really see it too much among the Hispanic Sonorans. You see it a lot more with, like, Yaqui or Pima or Tono O', Odham, those indigenous groups.Stephanie:It's so Cool. I also subscribe to your substack, which I would encourage people to subscribe and. And yes to the Bone, it's called. And you just had a post about herbs and how important herbs are in your cooking and in your yard. And I know that you have kind of a small St. Paul yard because we've talked about it. What are you doing with your herbs now that we're at the end of the season? Are you. Do you have anything that's special that you do with them? Do you dry them? Do you mix them with salt?Hank Shaw:I do all of the above. I am a preservation fanatic. I could talk for hours just about various ways to preserve things for our Minnesota winners. Maybe that's another podcast for sure. But the short version is, yes, all of the things. I mostly will do things like make pesto with basil, because I love pesto. But I do dry some and there are tricks to drying herbs. The trick is low heat for a long time, so the don't use your oven and try to get them dry within 40, 48 hours, but also try to do it at less than 110 degrees, otherwise they turn brown.Stephanie:Do you use it like a dehydrator, then?Hank Shaw:Yes, I use a dehydrator. And most herbs dry really well. In fact, many herbs are better dried because it concentrates their flavor. Basil's iffy. Parsley's kind of terrible. Dried parsley's one of those ones where eat it fresh, make pesto. I suppose you could freeze it. I mostly will.I will gather big scabs of it because I grow a lot and I will freeze it. And even though it's going to suffer in the freezer, it is one of the most vital things I use for making stocks and broths with the game I bring home. So freezing, drying, you can, you know, I just mixed a whole bunch of. Of lovage with salt. So you go 50, 50 the herb and. And coarse salt, like ice cream salt almost. And then you buzz that into a food processor or a blender, and then that creates a much finer kind of almost a wet salt that is an enormous amount of flavor. And if you freeze it, it'll stay bright green the whole winter.And sometimes I like to do that, but the other times I kind of like to. To see it and progress over the. Over the months. And it's kind of a beautiful thing to see that herb salt kind of brown out and army green out as we get to like, late February, because it really is. Is sort of also indicative of how of our Harsh winters and feels a little bit more of the time and place than pulling something out of a freezer.Stephanie:Yeah. So let's talk about that because you're a single man, you are a recipe writer and developer, so you're also cooking and testing recipes. You're preserving all these things. I mean, my freezer right now is kind of a hellscape. I just closed up my summer and I came home with so much food. I have, like, canned and pickled and preserved. And I just literally feel overwhelmed by all of the food in my home right now. And I realize this is a real first world problem.So, you know, my daughter's kind of in her young 20s and sort of poor, so I've loaded her up with stuff. But do you just feel overwhelmed sometimes by all of the abundance of food?Hank Shaw:Absolutely. It's one of the things that's been really remarkable about it, about sort of single life, is how less I need to hunt or fish. So I find myself. I mean, I still. I. Because. So, side note, background backstory. I don't buy meat or fish at all.I occasionally will buy a little bit of bacon because I love bacon. And I'll occasionally buy pork fat to make sausages with game, but that's it. So if I'm eating red meat, it's going to be venison. If I'm eating white meat, it's probably going to be grouse or. Or pheasants. If I'm eating fish, I've caught it. And so that's what I find is that I eat. Hey, I don't eat that much meat anymore.Like, I eat plenty. But I mean, it's not like I. I don't gorge myself on giant steaks anymore. And it's just me. So, you know, a limit of walleyes can last me a month. And before, it was definitely not like that. And so, yes, I can feel the overwhelm. But what's, you know, I have neighbors that I give things to.I have friends that I give things to. Like, I. I had two deer tags last year, and I shot the second deer because I had a whole bunch of friends who didn't get a deer and needed medicine. So it was really cool to be able to give to. You know, I butchered it all and gave them an all vacuum seal. It was like all ready to go. And. And that was really satisfying to be able to help people like that.And then, you know, I like, you know, have a dinner party here and there.Stephanie:Yeah, I want to come to a dinner party. Not to invite myself. But please, I'll. I'll reciprocate in the. I have a cabin in the summer, so I'm sort of like between here and there. But once sets in, I really like to entertain and have people over. I find that it's a really easy way to gather new people too. Like, I like collecting people because I just think people are so amazing and I love putting like, new people at the table that people don't know yet or making those connections.I think I'm actually kind of good at it. So I can't wait to have you over this fall.Hank Shaw:Yeah, likewise. We'll. We'll do a home and home.Stephanie:Yes, I would love that very much. Your book is available, Borderlands on. I found it because obviously I. You sent me a copy. But also it's on Amazon and you self publish. So there's a lot of people that listen to this podcast that are cookbook writers themselves or people that maybe are trying to get published or find publishing. Can you speak to that a little bit and why that's been your route. You've been doing this a long time.Hank Shaw:Yeah, this is my force. Fourth self published book. And self publish is really kind of a misnomer in a way because the books that I put out are of Random House quality. Like, they're for sure. There's no way you're gonna be able to tell this book is apart from a gigantic publishing house, because what I ended up doing is creating a publishing company. So the books are published in big, big runs at Versa Press in Illinois. I'm very happy to say that these books are entirely made in America. And that's kind of important to me because most cookbooks are made in China and not a fan.So the books are printed in Illinois and they are stored and shipped at a, at a, a warehouse in Michigan. So the best ways to get the books are to either buy them from my website or buy them from Amazon. Those are probably your two best avenues for it. The thing about self publishing, if you want to do it at the level that I'm doing it, which is to say, make a book that, you know, even a snooty Random House person will be like, damn, that's a good book. You have to go big and it's not cheap. So I do, I, I don't ever do runs less than 5,000. And a typical run for me is between 10 and 15,000. And because your unit costs go way, way down.Stephanie:Right.Hank Shaw:And we can get in the weeds of it, but I have some Advantages in the sense that my sister has designed books for a living for 30 some odd years and her husband has edited books for 30 some odd years.Stephanie:Oh, so you got like family business going.Hank Shaw:Yeah, and my ex, my ex does most of the photos like this. Borderlands is the first book where the majority of the photos are mine. They're nice, but the. But even she's cheap. She photo edited this book. And so like I have people with very good skills. And so what I would say is if you have a kitchen cabinet where you have people who have those skills. And I have to kind of stress that, for example, copy editing, copy editing or proofreading or indexing a book are entirely different from copy editing or proofreading something in businessIt's just not the same skill. And I found that out. So if you have that ability to put together a dream team, then you can make a really, really beautiful book that will, that will impress people and that you will actually love. The print on demand system is still not good enough for cookbooks. It's fantastic for like a memoir or something without a lot of pictures, but it is not good for, for cookbooks still.Stephanie:All right, I'm just making notes here because people ask me questions about this all the time. All right, well, I appreciate that you've done all this work, and the book is beautiful, and I love talking to you about food. So hopefully we can call you again and just wrap it down.Hank Shaw:Yeah, let's talk about preservation.Stephanie:Yeah, I. Because I've never met anyone that only was eating what they killed.Hank Shaw:Well, you could go up north. I bet you'd find more people who do.Stephanie:But yes, yes. And I just, I find that to be fascinating and also just the idea of preserving food and how you use. Use what you preserve. So yeah, that's a great topic to get into at a later date. The book is Borderlands. I'm talking with Hank Shaw. Recipes and Stories from the Rio Grande to the Pacific. You can find it at Amazon or at his website.I always say this one wrong. Hunt, Gather. CookHank Shaw:So. So the best way to get to my website is just go to huntgathercook.com okay.Stephanie:And you have lots of recipes there too. I want people to just explore thousands. Yeah, it's incredible the mon recipes that you have there. And you know, if you think about protein as being interchangeable in a lot of these instances, it's definitely a really well done website with tons of recipes.Stephanie:Thanks for your time today, Hank. I appreciate it.Hank Shaw:Thanks a lot. Thanks for having me on.Stephanie:We'll talk soon.Hank Shaw:Bye.Stephanie:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

If you enjoy this podcast and look forward to it in your inbox, consider supporting it by becoming a paid yearly subscriber for $60 or you can buy me a cup of coffee for $8Welcome to another episode of "Dishing with Stephanie's Dish." Today, I interview acclaimed food writer, wild foods expert, and self-described hunter-gatherer Hank Shaw. Hank is the author of the brand new cookbook, "Borderlands: Recipes and Stories from the Rio Grande to the Pacific," an exploration of the flavors, cultures, and stories that define the borderlands between the United States and Mexico. He also has a Substack that's wonderful, called Hank Shaw “To The Bone” and a website full of recipes.In this episode, Hank and I dive into everything from his early days as a restaurant cook and investigative journalist to his passion for foraging, preserving, and hunting wild foods. Hank discusses the vibrant mix of culinary traditions that thrive along the border, debunks myths about iconic ingredients (like acorns!), and shares the fascinating histories behind beloved dishes such as chimichangas and parisa.They also touch on practical advice—like the art of drying herbs, the joys and challenges of single-person food preservation, and the ins and outs of self-publishing cookbooks at a high level.Get ready for an episode filled with storytelling, culinary wisdom, and inspiration for your next adventure in the kitchen or the great outdoors. Whether you're a curious home cook, an aspiring cookbook author, or simply a lover of good food, there's something here for everyone. Let's get started!Original Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast, where we talk to fun people in the food space and sometimes they have cookbooks. And today's author is an author. He's an author of great magnitude, Hank Shaw. His new book is Borderlands Recipes and Stories from the Rio Grande to the Pacific. And Hank, you are such a prolific, beautiful writer. This book, I feel like, is just so you. Do you love it?Hank Shaw:It's been a long journey to make this book, and I'm pretty proud of it. And it's. It's been probably the biggest project of my adult life in terms of time, commitment, travel, really unlocking understanding of things that I thought I knew but didn't necessarily know until I got there. And it's just been this. This crazy, fantastic journey and a journey that you can eat.Stephanie:Can you talk a little bit about your history? Like, I think many people know you as the hunter, forager, gatherer, type, and Borderlands obviously has a lot of those elements to it. But can you just walk readers that are listeners that might be new to your journey kind of through how you got here?Hank Shaw:Sure. Many, many years ago, when I was still fairly young, I was a restaurant cook. So I worked first as a dishwasher and then as a line cook and then as a sous chef in a series of restaurants, mostly in Madison, Wisconsin. And I left that job to be a newspaper reporter. And I ended up being a newspaper reporter for 18 years. And I cooked all throughout that and traveled and learned more about food and did fishing and hunting and foraging and such. And then I left the News Business in 2010 to do my website, which is hunter, angler, gardener, cook. And I've been doing that full time since 2010.So, yeah, my entire kind of current incarnation is wild foods. But Borderlands is kind of an outgrowth of that for two reasons. The first is I've been basically written all of the fishing game books you can possibly write already. I've got one for every kind of quarry you can imagine. And then the other thing was, oh, well, you know, a lot of that travel for those other books was on the border on both sides, on the American side and on the Mexican side. And that kind of grew into this. Wow, you know, God, the food is so great and God, this area is just so neglected, I think, by most, you know, the. The food, or radio, for lack of a better term.Yeah, because all of the, like, everybody seems to love to hate Tex Mex without really fully knowing what Tex Mex actually is. And people say that the Southwestern cooking is so very 1987. And. And, you know, the people who know Mexico are like, oh, all the good foods in Oaxaca or Michoacan or Mexico City or Yucatan. And really that's not the case, as over and over and over again, I was discovering these amazing just finds. And a lot of them had to do with wild foods, but not all of them. And so that borderlands became my diary of that journey.Stephanie:And quite a diary it is. What's interesting to me is I didn't actually ever know that you were in the newspaper business.Hank Shaw:And that makes a Pioneer Press graduate.Stephanie:Oh, you work for them. How did I not know this?Hank Shaw:Yeah, I was a St. Paul Pioneer Press investigative reporter from 2002 to 2004. And if you're of a certain age and you remember there was a big story about some Republican operatives getting involved with a telecommunications boondoggle. And yeah, that was probably. That was us. That was our story.Stephanie:Well, and it makes sense because the book is so like. It's the storytelling that's so good. And, you know, cookbooks are cookbooks with beautiful recipes and different people's point of view on recipes. But what I love about your book, too, is it really goes into ingredients a little more in depth. It tells the story of the terroir, of where the recipe's from and why it's the way it is. And it makes sense now to me that you're a journalist because it's so beautifully written.Hank Shaw:I really appreciate that. I mean, I tried in this particular book. There are essays in all of my books, but in this particular one, I really, really wanted people from the rest of the country to get a flavor of what it's like to was really honest to God, like on the border. Everybody has thoughts and opinions about immigration and about the border and about blah, blah, blah. And it's like, well, how much time have you actually spent on the border? Do you actually know what it feels like, what it smells like, what it tastes like? Chances are you probably don't. And I really wanted this book to shine a light on that in ways that go well beyond food.Stephanie:When we talk about the borderlands, can you talk about it without talking about immigration and the close connection between the United States and Mexico? I mean, we share this border. People have this idea that it's like this gated, fenced situation, and really there's tons of the border that's just. You'd only know it was a border if someone told you you were crossing it.Hank Shaw:It's very true. In Fact, one of my favorite moments to that was in south southwest Texas there's a beautiful national park called Big Bend. It's one of the biggest national parks in the country. It's fa. It's famous, it's amazing. But you're going to drive and hike and hike and drive and hike and drive a gigantic park. So one place that you can go to. And it's actually, if you open up a copy of Borderlands and you see this huge vista right at the beginning of the book, there's this huge vista and it's on a cliff. That is exactly it. That is. That is Big Bend National Park. And if you're looking right in the back end of that back center, a little to the left, you'll see a canyon in the background. In that canyon is St. Helena Canyon. And St.Helena Canyon is created by the Rio Grande. So you can go to that park and you can walk across the border literally to Mexico and not have the Rio Grande come up over your ankles. And there's Mexicans on their side, there's Americans on our side, and everybody's crossing back and forth until their families are there and having a fun time, blah, blah, blah. And it's just, it's one of these great moments where it shows you that, yeah, that border is really just sort of a fiction.Stephanie:Yeah. Yes, in many ways. Right. Figuratively. And also, I don't know, we seem to be in a global food economy whether we want to or not. When you look at the individual ingredients that you're using here in Borderlands, obviously there's very different things because of temperature in Mexico than you might have here in the Midwest. But is it really different from like say, Texas to Mexico in.Hank Shaw:Yes, there, there are definitely different. So the food you'll get in Nueva Leon or Coahuila or Tamaulipas, which are the three Mexican states, that border Texas is going to be different from what you would think about as Texas food. However, on the Borderlands, that. That change really is minimal. And I talk about in the book the idea of Fronteraisos, people who are neither fully Mexican nor full. They're. They're border people and they can slide between English and Spanish in mid clause. And it's really the, you know, the, the pocho or Spanglish or whatever you want to call it that you'll hear there is very different from what you'll hear from a bilingual person from, say, Mexico City, where typically those people will speak in full sentences or paragraphs in one language and then maybe switch to another language in the next sentence or paragraph.Hank Shaw:Well, on the border, it's a mishmash. So the structure, the words, the adjectives, like, it's everything. It's like no function. And so it's like. It's like this whole kind of amalgam of what's going on. And that kind of translates into the food where you've got some Texas, you know, some very Texas. Texas. Things that don't cross the border, like yellow cheese doesn't really cross the border.Stephanie:Right.Hank Shaw:The idea of, like, rotel queso. So it's. It's like Velveeta cheese melted with rotel. That's queso. That's the bad queso in North Texas. Like, you'll get that in, like, Amarillo. But the real queso is south of Interstate 10. And that is a white Mexican cheese.That it where you get, you know, roasted fire roasted green chilies folded into it and a little bit of Mexican oregano and salt and a little bit of crema to thin it out. And it's is to the rotel queso what a match is to the sun.Stephanie:Yeah.Hank Shaw:And, you know, I mean, that said, I'm not gonna poop all over the Velveeta one, because that while I don't think it tastes great, what I realized is that particular version of queso, which I personally don't like, is really heavy with cultural significance.Stephanie:Yeah.Hank Shaw:And. And so that's. There's a place for it. It's just not. That's not really as border food as you might think. That's a little bit more North Texas, and that's an example of where things don't cross. But a really great example of where things are damn near the same is Arizona and Sonora. So that there's almost no difference between Arizona Mexican food and Sonora Mexican food because they're one and the same.The burritos are pretty similar. The flour tortillas are similar. The carne asada is pretty similar. And so that. That's a case where the border's really. I mean, yes, it's a border, but I mean, it's like the. It's. There's no food border.Same thing with Southern California and Tijuana and Northern Baja. There's almost no. No functional difference between the two of them. Now, New Mexico and Chihuahua has a difference. And, like, north of Interstate 10 in Texas and the border in Texas are quite different.Stephanie:There's a recipe in here that I didn't even really know existed called Parisa.Hank Shaw:Oh, yeah.Stephanie:And, you know, you we will order steak tartare or make tartare. And I didn't realize that there was a. In many cultures, you sort of see similar foods or similar food groups, and they're just treated differently with herbs or spices. This looks delicious.Hank Shaw:It really is. It's the best way to describe it if you. If you're not familiar, because it's very. It's. It's super regional in Texas. Like, you can't even really get barista in Dallas or in. Or in El Paso. It's not a thing there.It's sort of a south central Texas thing. But the best way I can describe it is really accurately describe it. It is steak tartar meets aguachile. Because most people will say it's steak tartare meat ceviche. And yes, you absolutely can get it like that, but the. The acidity and the citrus will turn the. The raw beef gray, which I think looks gross. Yeah, I mean, it.It tastes fine, but it just kind of looks like, meh. So my recipe and what I do is I. I mix the steak tartare with the. Essentially, pico de gallo is really what it. What it's being mixed with, and a little bit of cheese, and I. I'll mix it and serve it right away so that when you eat it, the meat is still pink.Stephanie:Yeah, it looks really good. And then also in the book, so you're a hunter, obviously, we established that. But in many of these recipes, you have substitutions of different animal proteins that can be used. So whether it's elk or bison or sheep or duck, I think that's cool.Hank Shaw:Yeah, I mean, I think I. I started that process. It's done with icons. So if you look at a recipe for. Oh, there's a stew that's very popular. They're called puchero. And I'm just to that page, so I'll. So.Oh, that's a sour puerto. So always pork, but, like, no. Babies will die if you use something else from that. But that is traditionally a pork dish. Buchero is traditionally beef or venison, but really, you know, you're gonna be fine if you put damn near anything in it. It's a big, giant stew, a lot of vegetables, and it's fantastic. And to. To really make the book more versatile, because I.The two things that I always do in my books. Number one is I'm going to give you the recipe as faithfully as I can to what it actually is, wherever it's from, and then I'm going to give you all these substitutions so that if you live in, you know, Bismarck or Crookston or, you know, rural Iowa, you're going to be able to make it. And that's important to me because it's more important to me that you make some version of it than to be exactly proper and specific. I hate cookbooks where it's like, especially with cheese, where you'll see someone be like, it must be the, you know, Cowgirl Creamery point raised blue from 2012. Otherwise this recipe won't work. I'm like, come on guys, this is a stupid recipe. Like it's blue cheese. It'll be fine.Stephanie:I was surprised that you have a chimichanga in the book. Can we talk about chimichangas? Because people that grew up in the Midwest, Chichis was like the first Mexican restaurant besides El Burrito Mercado. And El Burrito Mercado was authentic and chichi's was like the Americanized what they thought Mexican food was. Which also I will say I have taste memories of chi cheese. I say this not dogging on them and they're actually coming back. And the chimichanga is something that like, if I actually go to the new restaurant, which I'm sure I will, I will order a chimichanga. It's like a taste memory for me. What is the origination of chimichanga?Hank Shaw:It's shrouded in mystery. So there's a couple different theories. And then I'll tell you what I think the general story is that a woman was making burritos in Arizona and either dropped, which I don't believe because that would create a splash that would, you know, send 350 degree oil everywhere, or placed a burrito in the deep fryer. And the, the legend, which I don't believe this is true at all, is she drops the burrito in the deep fryer and you know, says something like, you know, ah, chingo to madre or whatever, like just like swears something bad and. But then sort of does what you would do in a kind of a mom situation. And if you instead of saying the F word, you would say oh, fudge. And so she goes, oh Jimmy changa. And which is sort of vaguely reminiscent of some Mexican swear words.And so that thus the, the dish was born. But I think that's not true because there is a fantastic resource, actually. I mean, I found it in some of my older Mexican cookbooks that I own. But there's a fantastic research that the University of Texas at San Antonio of Mexican cookbooks. And some of these Mexican cookbooks are handwritten from the 1800s, and so they're all digitized and you can. You can study them. And so there's a thing in Sonora. Remember I just got done saying that, like, there's almost no difference between Sonora and Arizona.There's a thing from Sonora many, many, many, many years ago, you know, early early 1900s, for a chivy changa. C H I V I C H A N G A ch and it's the same thing. So I'm convinced that this is just a thing, because if you have a burrito and you fry things, there's zero. There's zero chance that at some point you be like, I want to. I wonder if frying the burrito will make it good? You know, like, the answer, yes, yes, all the time.Stephanie:And.Hank Shaw:And so, you know, I, like you, came into the chimichanga world just thinking with a definite eyebrow raised, like, what is this? And when it's done right, and if you see the picture in my book, it is dressed with a whole bunch of things on the outside of the burrito. So it's crema, it's a pico de gallo. It's shredded lettuce or cabbage, limes. The thing about a properly served chimichanga is that you have to eat it as a whole because the chimichanga itself is quite heavy. You know, it's a. It's a fried burrito with, like, rice and beans and meat inside it. Like, it's a gut bomb. But when you eat it with all these light things around it that are bright and fresh and acidic, it completely changes the eating experience. And I was sold.Stephanie:I can imagine. The one you have in the book looks really good. I'm going to. I keep asking about specific recipes, but there were, like, some that just jumped out at me, like, wow. Another one that jumped out at me was from that same chapter about the acorn cookies. I've always been under the impression that acorns, and maybe it's from just specific to the oaks, but that they're poisonous. I didn't think about making acorn flour.Hank Shaw:So, number one, no acorns are poisonous. Zero, period. End of story. It's a myth. You were lied to. Sorry.Stephanie:Yeah. I mean, it helps me because my dog eats them.Hank Shaw:I mean, acorns have been a source of food for human beings forever, you know, all the way. I don't know how long ago, but way more than 10,000 years. Way more. Okay, so what the myth comes from is most acorn varieties, so most especially red oaks, are full of tannins. And tannins are not poisonous. Tannins are not toxic. Tannins will make you constipated if you eat too many of them. And I suppose it would be possible to poison yourself with tannins, but I mean, good luck.Yeah, good luck eating enough of that astringent stuff to be able to get yourself poisoned. But tannins are water soluble. So for millennia, the people who eat acorns, and especially in. In northern California, where, you know, acorn. Acorns were their main starch, the idea of leaching the tannins out in a stream or wherever is as old as time. And so you make the. You make a meal. It's really a meal is probably a better way to put it.I call it flour, but there's no. There's no real gluten in it. In fact, there's no gluten in it, but there is some starch in it that will help the flour stick to itself. So that's true everywhere. In fact, it's a very good acorn year here in Minnesota this year. And I found some bur oaks in a. In a place that I'm going to go back and harvest them to make some more acorn flour this year. And I'll have to leach them here.But this is a very long walk up to this cookie recipe, because in south Arizona and in Sonora, there's an oak called an emery oak. And the emery oak is in the white oak. It's in the white oak clan. And it is sweet in the sense that you can roast those acorns and eat them. And in fact, you can get roasted acorns as a snack on some of the reservations down there or really wherever. I mean, it's a thing like it's. It. It.They could just roast it. Roast the acorns? Yeah. It's just like a chestnut. Very good. That's exactly with the. Because it's the same kind of a texture as well. And so that particular oak is unique in. In North America.The cork oak in Europe is the other one that doesn't have any tannins to it. So you can just sit there and eat them. And that's why they make flour out of them. It's an indigenous thing. You don't really see it too much among the Hispanic Sonorans. You see it a lot more with, like, Yaqui or Pima or Tono O', Odham, those indigenous groups.Stephanie:It's so Cool. I also subscribe to your substack, which I would encourage people to subscribe and. And yes to the Bone, it's called. And you just had a post about herbs and how important herbs are in your cooking and in your yard. And I know that you have kind of a small St. Paul yard because we've talked about it. What are you doing with your herbs now that we're at the end of the season? Are you. Do you have anything that's special that you do with them? Do you dry them? Do you mix them with salt?Hank Shaw:I do all of the above. I am a preservation fanatic. I could talk for hours just about various ways to preserve things for our Minnesota winners. Maybe that's another podcast for sure. But the short version is, yes, all of the things. I mostly will do things like make pesto with basil, because I love pesto. But I do dry some and there are tricks to drying herbs. The trick is low heat for a long time, so the don't use your oven and try to get them dry within 40, 48 hours, but also try to do it at less than 110 degrees, otherwise they turn brown.Stephanie:Do you use it like a dehydrator, then?Hank Shaw:Yes, I use a dehydrator. And most herbs dry really well. In fact, many herbs are better dried because it concentrates their flavor. Basil's iffy. Parsley's kind of terrible. Dried parsley's one of those ones where eat it fresh, make pesto. I suppose you could freeze it. I mostly will.I will gather big scabs of it because I grow a lot and I will freeze it. And even though it's going to suffer in the freezer, it is one of the most vital things I use for making stocks and broths with the game I bring home. So freezing, drying, you can, you know, I just mixed a whole bunch of. Of lovage with salt. So you go 50, 50 the herb and. And coarse salt, like ice cream salt almost. And then you buzz that into a food processor or a blender, and then that creates a much finer kind of almost a wet salt that is an enormous amount of flavor. And if you freeze it, it'll stay bright green the whole winter.And sometimes I like to do that, but the other times I kind of like to. To see it and progress over the. Over the months. And it's kind of a beautiful thing to see that herb salt kind of brown out and army green out as we get to like, late February, because it really is. Is sort of also indicative of how of our Harsh winters and feels a little bit more of the time and place than pulling something out of a freezer.Stephanie:Yeah. So let's talk about that because you're a single man, you are a recipe writer and developer, so you're also cooking and testing recipes. You're preserving all these things. I mean, my freezer right now is kind of a hellscape. I just closed up my summer and I came home with so much food. I have, like, canned and pickled and preserved. And I just literally feel overwhelmed by all of the food in my home right now. And I realize this is a real first world problem.So, you know, my daughter's kind of in her young 20s and sort of poor, so I've loaded her up with stuff. But do you just feel overwhelmed sometimes by all of the abundance of food?Hank Shaw:Absolutely. It's one of the things that's been really remarkable about it, about sort of single life, is how less I need to hunt or fish. So I find myself. I mean, I still. I. Because. So, side note, background backstory. I don't buy meat or fish at all.I occasionally will buy a little bit of bacon because I love bacon. And I'll occasionally buy pork fat to make sausages with game, but that's it. So if I'm eating red meat, it's going to be venison. If I'm eating white meat, it's probably going to be grouse or. Or pheasants. If I'm eating fish, I've caught it. And so that's what I find is that I eat. Hey, I don't eat that much meat anymore.Like, I eat plenty. But I mean, it's not like I. I don't gorge myself on giant steaks anymore. And it's just me. So, you know, a limit of walleyes can last me a month. And before, it was definitely not like that. And so, yes, I can feel the overwhelm. But what's, you know, I have neighbors that I give things to.I have friends that I give things to. Like, I. I had two deer tags last year, and I shot the second deer because I had a whole bunch of friends who didn't get a deer and needed medicine. So it was really cool to be able to give to. You know, I butchered it all and gave them an all vacuum seal. It was like all ready to go. And. And that was really satisfying to be able to help people like that.And then, you know, I like, you know, have a dinner party here and there.Stephanie:Yeah, I want to come to a dinner party. Not to invite myself. But please, I'll. I'll reciprocate in the. I have a cabin in the summer, so I'm sort of like between here and there. But once sets in, I really like to entertain and have people over. I find that it's a really easy way to gather new people too. Like, I like collecting people because I just think people are so amazing and I love putting like, new people at the table that people don't know yet or making those connections.I think I'm actually kind of good at it. So I can't wait to have you over this fall.Hank Shaw:Yeah, likewise. We'll. We'll do a home and home.Stephanie:Yes, I would love that very much. Your book is available, Borderlands on. I found it because obviously I. You sent me a copy. But also it's on Amazon and you self publish. So there's a lot of people that listen to this podcast that are cookbook writers themselves or people that maybe are trying to get published or find publishing. Can you speak to that a little bit and why that's been your route. You've been doing this a long time.Hank Shaw:Yeah, this is my force. Fourth self published book. And self publish is really kind of a misnomer in a way because the books that I put out are of Random House quality. Like, they're for sure. There's no way you're gonna be able to tell this book is apart from a gigantic publishing house, because what I ended up doing is creating a publishing company. So the books are published in big, big runs at Versa Press in Illinois. I'm very happy to say that these books are entirely made in America. And that's kind of important to me because most cookbooks are made in China and not a fan.So the books are printed in Illinois and they are stored and shipped at a, at a, a warehouse in Michigan. So the best ways to get the books are to either buy them from my website or buy them from Amazon. Those are probably your two best avenues for it. The thing about self publishing, if you want to do it at the level that I'm doing it, which is to say, make a book that, you know, even a snooty Random House person will be like, damn, that's a good book. You have to go big and it's not cheap. So I do, I, I don't ever do runs less than 5,000. And a typical run for me is between 10 and 15,000. And because your unit costs go way, way down.Stephanie:Right.Hank Shaw:And we can get in the weeds of it, but I have some Advantages in the sense that my sister has designed books for a living for 30 some odd years and her husband has edited books for 30 some odd years.Stephanie:Oh, so you got like family business going.Hank Shaw:Yeah, and my ex, my ex does most of the photos like this. Borderlands is the first book where the majority of the photos are mine. They're nice, but the. But even she's cheap. She photo edited this book. And so like I have people with very good skills. And so what I would say is if you have a kitchen cabinet where you have people who have those skills. And I have to kind of stress that, for example, copy editing, copy editing or proofreading or indexing a book are entirely different from copy editing or proofreading something in businessIt's just not the same skill. And I found that out. So if you have that ability to put together a dream team, then you can make a really, really beautiful book that will, that will impress people and that you will actually love. The print on demand system is still not good enough for cookbooks. It's fantastic for like a memoir or something without a lot of pictures, but it is not good for, for cookbooks still.Stephanie:All right, I'm just making notes here because people ask me questions about this all the time. All right, well, I appreciate that you've done all this work, and the book is beautiful, and I love talking to you about food. So hopefully we can call you again and just wrap it down.Hank Shaw:Yeah, let's talk about preservation.Stephanie:Yeah, I. Because I've never met anyone that only was eating what they killed.Hank Shaw:Well, you could go up north. I bet you'd find more people who do.Stephanie:But yes, yes. And I just, I find that to be fascinating and also just the idea of preserving food and how you use. Use what you preserve. So yeah, that's a great topic to get into at a later date. The book is Borderlands. I'm talking with Hank Shaw. Recipes and Stories from the Rio Grande to the Pacific. You can find it at Amazon or at his website.I always say this one wrong. Hunt, Gather. CookHank Shaw:So. So the best way to get to my website is just go to huntgathercook.com okay.Stephanie:And you have lots of recipes there too. I want people to just explore thousands. Yeah, it's incredible the mon recipes that you have there. And you know, if you think about protein as being interchangeable in a lot of these instances, it's definitely a really well done website with tons of recipes.Stephanie:Thanks for your time today, Hank. I appreciate it.Hank Shaw:Thanks a lot. Thanks for having me on.Stephanie:We'll talk soon.Hank Shaw:Bye.Stephanie:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Why do Muslims Fear Yogi? | Asia Cup Meltdown | Congress, Bihar & Politics | Harsh Kumar Decodes

Sloane Martin, radio voice of the MN Lynx, joins Adam and Jordana.

Movie Review #52Comin right at you.First up today yer crew takes on (Ryan's Daughter 1970) here famous British director David Lean makes a movie with Robert Mitchum about Ireland in the early 20th century “Brit's out now!”Next up Al Pacino and Kitty Winn are working hard for their medication in (Panic in Needle Park 1971) “Vice cops out!”Moving on we review Diana Ross in (Lady sings the Blues 1972) We also get Lando and Richard Pryor who's flippin good in this apparently not too accurate bio pic of Billie Holiday.4th movie today is (Say Goodbye Maggie Cole 1972) Which gives us silver screen Diva Susan Hayward runnin around in the 70's bein fierce and very very busy!Next today is (Jabberwocky 1977) that non Monty Python Monty Python movie you might have wondered about. The Middle Ages were such a blast, oh my.Finally today we review the mighty (Deer Hunter 78) I could use a lil more Streep here please, always! Trigger warning, that war and all wars, are Harsh! Oh, also Russian Roulette Ummmmmmm No thank you! Thanks for listening friends Let's hear from you. Why not?

Girls Chat XO is officially back for Season 3, and Jenny and Ashley are wasting no time jumping into the mess and magic of modern love. From dinner party confessions to psychoanalysis jokes (seriously, stop asking if you're being analyzed), this episode unpacks what happens when self-reflection is avoided at all costs, and why therapy can change the entire trajectory of a relationship.We unpack whether taking a break can ever actually save a relationship, why emotional detachment in the early dating phase might be the hardest skill to master, and the infamous taxi cab theory that claims men commit based on timing, not chemistry. Add in some real talk on how to protect your heart while staying open to love, and you've got your new favorite bestie pep talk podcast. So grab your fave beverage, curl up on the couch (or blast it in the car), and tune in.Season 3 is here, and it's bold, heartfelt, and very XO.

We spent two years and a million dollars building the wrong product. The first 500 people to use my link in the description or scan the QR code will receive a one month free trial of Skillshare! Get started today! https://skl.sh/nataliebarbu09251 In this episode of "Just Grow With It," I break down the essential steps every founder should take before starting a business—so you can avoid our mistakes and set yourself up for success. Whether you're a creator, entrepreneur, or aspiring founder, you'll learn how to validate your idea, find your niche customer, structure your team, and launch with confidence.

I wish I knew this when I started on Etsy...In today's video, we break down the BEST strategy for growing your Etsy shop in 2025. These mindset shifts will elevate your workflow and change your listings from mid to optimal.

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Most people imagine that inner work is a straight path to peace, clarity, and happiness. But the reality is far more complex. In this episode, I share the 7 harsh truths about committing to your inner work—the side no one talks about, but everyone eventually experiences.You'll hear why spiritual teachers are still just people, why you may not feel like a “new you” right away, and why most of the people around you won't care about your progress. We'll also explore the trap of aiming for perfection, what happens when your awareness suddenly outpaces everyone else's, and why there's no such thing as graduating from inner work.These aren't reasons to avoid the journey—they're signposts to help you navigate it with realistic expectations. If you've ever wondered why transformation feels so slow, lonely, or misunderstood, this episode will help you recognize that you're not doing it wrong. You're simply facing the same difficult truths that anyone committed to growth must walk through.Listen in for a raw, unfiltered perspective that will encourage you to stay the course—and embrace inner work as a lifelong practice, not just a temporary fix.Recommended episodes:When Going with the Flow is the WRONG Choice and How to Make it RIGHT5 Lies That Are Secretly Holding You BackResources mentioned: Light's online community, The Happiness InsidersSend us a text message. We'd love to hear from you!

Send us a textDo you ever hear your child say things like, “I'm such a bad kid” or “I'll never be good at this” and your heart sinks because you don't know what to say?You're not alone. And this episode is about to change the way you respond.Today, I'm sitting down with award-winning science journalist and author Melinda Wenner Moyer to talk about her latest book Hello, Cruel World, a toolkit for raising confident, resilient kids in today's messy, complicated world.Here's the truth:➡️ Your kids will struggle with self-doubt, negative self-talk, and tough emotions.➡️ How you respond in those moments can either shut them down or help them build lifelong confidence.➡️ And the secret isn't telling them “Don't say that”  it's something much more powerful (and doable).In this episode, you'll learn:The 3-step “recipe” for self-compassion (and how practicing it yourself teaches your kids to do the same).How to validate your child's feelings without agreeing with their negative self-talk.The surprising research on resilience: why letting your kids sit with discomfort (instead of rescuing them every time) builds the skills they'll need for life.Why helicopter parenting backfires — and how giving kids independence actually boosts confidence and self-esteem.The truth about alcohol and teens (and why letting them drink at home doesn't protect them — it puts them at greater risk).This conversation will give you the practical, science-backed strategies you need to:✔️ Stop feeling helpless when your child is hard on themselves✔️ Build their confidence in everyday moments✔️ Feel more equipped to parent in a world that often feels overwhelmingThis is one of those episodes you'll want to save, re-listen to, and share with every parent you know.Join Melinda's Newsletter, Now What:https://www.melindawennermoyer.com/Follow Melinda on Instagram:https://www.instagram.com/melindawmoyer/Parenting Self-compassion: a Systematic Review and Meta-analysis:Support the showRecord your message to ask a question, share an insight or give us some feedback! https://www.speakpipe.com/ReflectiveParentingPodcast Learn how to become a Reflective Parent! A science-based course that helps you learn how to cope with emotions, stress, your child's behaviour and your partner! Plus, a weekly coaching call to help you build awareness and practice new tools. https://curiousneuron.com/reflective-parent-club/ Join the next FREE webinar about stress management and parenting: https://tremendous-hustler-7333.kit.com/989145490b Grab a Free Resource: FREE Workbook: Staying Calm When Your Child Isn't: A Parent's Guide to Triggers and Emotions Email: info@curiousneuron.com

Saturday saw Cherries rescue a point - their very first at Elland Road - in a game where Leeds United possibly were reacquainted with the harsh realities of the Premier League. The home side showed more heart, and more than shaded it on stats, but Bournemouth's ability to rescue points at the death might have been underestimated after Eli Kroupi struck late in stoppage time - thus ensuring that Iraola, who seems to rip up the script season on season, gained a point at a place where Bournemouth previously have never come away with anything. Sam and Tom discuss the weekend in West Yorkshire... Support us by getting the Sofascore app at: https://app.sofascore.com/nixz/afcbpodcast ❤ Every download helps secure the future of the channel (it's free, oh, and it's QUALITY!) Thank you to everyone who has contributed to all our platforms. If you're enjoying this show, you can help support us by buying us a coffee at ⁠https://www.afcbpodcast.com/coffee⁠ – we really appreciate it! Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Join Unbothered: https://www.margaritanazarenko.com/joinliveGet HER Journal: https://margaritanazarenko.myshopify.com/products/her-journal?srsltid=AfmBOoqUI4XS0CDXOxo2VIsu2F4X_mY7puPDNPNAwNZYvTOk_1C-1HJbSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Shannon Sharpe & Chad “Ochocinco” Johnson react to Jaxon Dart being named QB1 for the New York Giants, Micah Parsons says there is no hard feeling with the Cowboys, and Josh Metellus joins Nightcap to talk about the 2-1 start and much more! 03:40 - Jaxson Dart named QB1 for the season25:05 - Vikings DB, Josh Metellus joins the show46:30 - Micah Parsons on return to Dallas (Timestamps may vary based on advertisements.) #Club See omnystudio.com/listener for privacy information.

On today's episode, Dr. Mark Costes sits down with Dr. Alan Mead at a pop-up Voices of Dentistry event for a raw, wide-ranging conversation that blends humor, hard truths, and a whole lot of wisdom. From six-dog households to six-figure student loans, they explore how the golden age of dentistry is fading—and why the business side of practice ownership matters more than ever. Mark breaks down the difference between being an entrepreneur by nature versus nurture, and why modern dental students can't afford to ignore practice management.  They also discuss whether W2 employment makes more sense for some doctors, the realities of debt and delayed gratification, and how modern medicine and dentistry compare when it comes to value and patient experience. It's a must-listen for anyone navigating career decisions, business ownership, or just wondering how many dogs is too many. Be sure to check out the full episode from the Dentalpreneur Podcast! EPISODE RESOURCES https://www.verydentalpodcast.com https://www.truedentalsuccess.com Dental Success Network Subscribe to The Dentalpreneur Podcast

In this episode of The New Age Sage Podcast, I confront one of the most anxiety-charged struggles women face in their 30s: the fear that time is running out for love.We'll break down why age pressure creates desperation, why so many women over 30 settle for partners who can't meet their needs, and the harsh truth about what it really takes to build a stable relationship after years of chaos.I reveal how chasing chemistry, ignoring compatibility, and waiting for someone to “save you” are the very patterns that keep love out of reach. And I'll show you why your 30s are not a death sentence for romance. but the perfect mirror forcing you to face the deeper wounds, beliefs, and habits that block lasting love.———————Please like, comment, and subscribe if anything resonated with you. Thank you for watching!Lucas Salame: https://www.instagram.com/lucas__salame | https://www.new-age-sage.com

In today's private equity landscape, the CFO role has become one of the most difficult and misunderstood jobs in the business world. Everybody thinks it's about reporting numbers, tracking financials, and cutting costs.  But in reality, being a PE-backed CFO means living at the intersection of cash obsession, strategy, and leadership, while managing more stakeholders than anyone else in the C-suite. Too many CFOs still act like historians, closing the books weeks late and delivering rearview-mirror data. Meanwhile, companies are flying blind, making decisions without visibility into the most critical factor: cash flow. With leverage levels higher than ever and private equity funds demanding fast exits, that blind spot isn't just dangerous, it's fatal. That's why the best private equity CFOs don't just manage numbers.  They manage people, processes, and partners. They accelerate closes, implement real-time reporting, and educate leadership teams on how every decision hits the cash cycle.  One of the best at articulating this reality is my guest, Bob Gold. Bob has been CFO at public companies, private firms, and multiple private equity-backed businesses.  What are the biggest financial challenges in private equity, and why are they so common? How can CEOs set their CFOs up for success?  In this episode, Bob and I break down what it really takes to succeed as a CFO in private equity, from managing cash and banking relationships to designing the right KPIs and building a team you can trust.   You'll also learn: Why the first 90 days of a CFO's tenure should be focused on cash and team assessment How extending customer terms or delaying closes can quietly destroy a business Why private equity's reluctance to invest in technology creates hidden risks The difference between “knowledge” and “intellect” and why holding onto knowledge can sink a finance team How great CFOs educate divisional leaders on the financial impact of their decisions Why operating on “two clocks” is the real PE playbook What it takes to build a true CEO–CFO partnership that drives both strategy and execution Guest Bio Bob Gold is a CFO, operating partner, transformation expert, treasury and turnarounds specialist. He is a leader and finance executive with a track record of matching execution with strategy to drive improved results in global organizations. Bob led three private equity portfolio companies through successful exits. His industry expertise includes Industrial B2B, Defense Government Contracting, Defense Electronics, and Consumer Products. Bob is a key “influencer” using fact-based data and superior communication skills to drive business and financial strategy. He's recognized for building highly responsive finance teams and leading process improvements supporting rapid growth and organizational change in complex international companies. As a CFO, Bob has transformed complacent finance organizations into business partners that are a sought-after resource and advisor to internal business partners. Connect with Bob on LinkedIn.    About Your Host Craig Picken is an Executive Recruiter, writer, speaker, and ICF Trained Executive Coach. He is focused on recruiting senior-level leadership, sales, and operations executives in the aviation and aerospace industry. His clients include premier OEMs, aircraft operators, leasing/financial organizations, and Maintenance/Repair/Overhaul (MRO) providers and since 2008, he has personally concluded more than 400 executive-level searches in a variety of disciplines. Craig is the ONLY industry executive recruiter who has professionally flown airplanes, sold airplanes, and successfully run a P&L in the aviation industry. His professional career started with a passion for airplanes. After eight years' experience as a decorated Naval Flight Officer – with more than 100 combat missions, 2,000 hours of flight time, and 325 aircraft carrier landings – Craig sought challenges in business aviation, where he spent more than 7 years in sales with both Gulfstream Aircraft and Bombardier Business Aircraft. Craig is also a sought-after industry speaker who has presented at Corporate Jet Investor, International Aviation Women's Association, and SOCAL Aviation Association.    Check out this episode on our website, Apple Podcasts, or Spotify, and don't forget to leave a review if you like what you heard. Your review feeds the algorithm so our show reaches more people. Thank you! 

Tyrus, Fox News contributor, New York Times best-selling author, and former professional wrestler, joined The Guy Benson Show today to talk about his upcoming book What It Is, America, and Tyrus described the story of when he shockingly received his book's foreword from a "presidential" writer. Tyrus also reflected on the tragic assassination of Charlie Kirk, urging that both sides of the aisle resist the temptation for revenge and instead stop dehumanizing one another. Tyrus and Benson also weighed in on Jimmy Kimmel's reinstatement, clarifying why he thinks Kimmel's suspension was not a free speech issue and why no one has a "right" to a late-night show. Tyrus also reacted to Gavin Newsom's alarming comments on Colbert, warning that his rhetoric about his fears that there will not be an "election in 2028" only fuels more political division and potential violence. Listen to the full interview below! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hosts Brody Henderson, Ryan Callaghan, and Randall Williams talk with Brian DeBolt from the Wyoming Game & Fish Department about a series of cascading roadkill incidents in the state, get a wide ranging Rut Report from the elk woods, chat with Conservation Land Foundation CEO Chris Hill about the consequences of a Roadless Rule rescission, stew in some harsh truths about hunting, and get a sneak peek at the brand new MeatEater Store opening in Milwaukee. Watch the live stream on the MeatEater Podcast Network YouTube channel. Subscribe to The MeatEater Podcast Network MeatEater on Instagram, Facebook, Twitter, and YouTubeSee omnystudio.com/listener for privacy information.

54 films. Global fame. But what price did he pay? In this powerful conversation, Matthew McConaughey opens up about the dark side of fame, the one decision that changed his life, and why resistance not talent was the real key to his success. Matthew McConaughey is an Academy Award–winning actor and Hollywood icon, best known for roles in Dallas Buyers Club, Interstellar, True Detective, The Gentlemen, and How to Lose a Guy in 10 Days. Beyond acting, he is a bestselling author, with his memoir Greenlights becoming a global phenomenon, and his new book Poems & Prayers continuing to inspire readers worldwide. If you've ever wondered what it really takes to survive Hollywood, why fame comes at a cost, or how Matthew McConaughey found meaning beyond the big screen, this is the conversation you don't want to miss. He explains: ◼️How living in Australia at 18 changed the direction of his life ◼️How turning down $14.5 million helped him save his career and self-worth ◼️Why becoming a father was the 1 goal that always mattered most to him ◼️How young men are more lost than ever, and what they truly need ◼️Why a life without struggle is a dangerous life (00:00) Intro(02:35) What Makes You the Person You Are Today?(06:35) Love and Values Instilled in Childhood(14:45) What Did You Want to Be as a Kid?(16:13) Youth Exchange in Australia(23:58) Studying Law in Texas and Wanting a Change(26:32) Telling His Dad He Wants to Go to Film School(36:32) What's Going On With Young Men(41:03) What Made You Drift?(42:25) The Loss of Your Father(50:07) Do You Miss Your Dad?(53:56) Matthew's 10 Goals in Life(01:01:45) Doing the Hard Thing Today(01:07:26) The Expectation Gap and Pursuing the Divine(01:21:51) The Power of Faith(01:26:17) Why People With Faith Are Happier(01:36:02) How Did You Become the Best?(01:41:55) I Refused 14.5 Million Dollars(01:47:54) Why People End Up Stuck(01:56:23) What Is Your Greatest Weakness(02:14:09) What Makes You the Person You Are Today? Follow Matthew: Instagram - https://bit.ly/467Alhh  Facebook - https://bit.ly/46oVFh0  X - https://bit.ly/46h48nT  YouTube - https://bit.ly/46oBe3K  You can purchase his new book ‘Poems & Prayers', here: https://amzn.to/3IqqCtc Look out for his new film ‘The Lost Bus' on Apple TV+.  Based on a true story, Matthew plays a bus driver who saves 22 children from the 2018 Paradise Valley fires in California.  The Diary Of A CEO: ◼️Join DOAC circle here - https://doaccircle.com/  ◼️Buy The Diary Of A CEO book here - https://smarturl.it/DOACbook  ◼️The 1% Diary is back - limited time only: https://bit.ly/3YFbJbt  ◼️The Diary Of A CEO Conversation Cards (Second Edition): https://g2ul0.app.link/f31dsUttKKb  ◼️Get email updates - https://bit.ly/diary-of-a-ceo-yt  ◼️Follow Steven - https://g2ul0.app.link/gnGqL4IsKKb  Sponsors: Pipedrive - http://pipedrive.com/CEOVanta - https://vanta.com/stevenStan Store - https://stevenbartlett.stan.store for your 14-Day free trial  Learn more about your ad choices. Visit megaphone.fm/adchoices

Josh is back from a quick trip to Vegas, where even his motel room had an hourly rate. From sticky carpets to sketchy neighbors, seems like there was a 1 letter typo when they named it the JAZZ room. Back in Glendale, we “Meet the Team” with a spicy twist — Bobby Flay's daughter joins the ABC 7 News crew, turns out dad's best recipe wasn't on Food Network. And a woman stabbed a man for calling her the “R” word. Harsh? Sure — but one look at her and you might understand his confusion. PLUS: