Podcasts about Hunt

President Trump has deployed National Guard troops to Portland, Chicago and D.C., and while Democrat-led states are fighting back, some Republican-led states are welcoming the troops -- even requesting them. Tonya Mosley talks with Atlantic national security staff writer Nancy Youssef about these deployments and the tensions building inside the Pentagon. Defense Secretary Hegseth has told military leaders the “old military is over." "The decisions that are being made now will reshape the military for many years," Youssef says. Film critic Justin Chang reviews Luca Guadagnino's After the Hunt. Follow Fresh Air on instagram @nprfreshair, and subscribe to our weekly newsletter for gems from the Fresh Air archive, staff recommendations, and a peek behind the scenes. Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Clay Hayes joins Mark Boardman to talk through his month-long Alaska adventure. Moose hunting with his self-bow, fishing, bears, and more made this trip one to remember. Tune in to hear all about it.As always, we want to hear your feedback! Let us know if there are any topics you'd like covered on the Vortex Nation™ podcast by asking us on Instagram @vortexnationpodcast

PART 2/3 BOOM YEARS. In a single, recent American generation, Coastal Texas snow goose hunting went from boom to bust--from a fabled hunting experience that drew hunters from around the world to a soon-to-be chapter in history. This 3-part series explores the rise and fall of snow goose hunting on the Katy Prairie--its boom, culture, decline, and lasting legacy. Legendary Texas outfitter Larry Gore--whose high school project became a half-century guiding career-- his son Isaac, to whom he's passed the torch, and Texas waterfowl historian Rob Sawyer, paint a colorful picture that some may remember, but that is forever gone. In this episode: What made the Katy Prairie so uniquely attractive to snow geese? What was it to live and work in the spectacle? What was it like as a kid tagging along? The daily routine, colorful characters, how decoys and calls evolved, Texas snow goose hunting culture and respect, heyday picking houses, conservation order limits, shifting client expectations and behavior, snow goose hunting quality decline, and more.     Visit the Legendary Brands That Make MOJO's Duck Season Somewhere Podcast Possible: MOJO Outdoors  Alberta Professional Outfitters Society Benelli Shotguns Bow and Arrow Outdoors Ducks Unlimited  Flash Back Decoys GetDucks.com Inukshuk Professional Dog Food  Migra Ammunitions onX Maps  Use code GetDucks25 Sitka Gear SoundGear Tom Beckbe USHuntList.com   Like what you heard? Let us know! • Tap Subscribe so you never miss an episode. • Drop a rating—it's like a high-five in the duck blind. • Leave a quick comment: What hit home? What made you laugh? What hunt did it remind you of? • Share this episode with a buddy who lives for duck season.   Want to partner? Have or know a story to share? Contact: Ramsey Russell ramsey@getducks.com  

Your favorite short truths series are back. The short truths are a short pieces of information that you can listen to, digest, and talk about. Today's Short Truths question is, “What animals have quotas in South Africa?” And the answer is not what you've been told. Most animals belong to the owner of the land based on law and certificates of adequate enclosure. However, other animals have different rules. The Department of Forestry, Fisheries and Environment (DFFE, as it is called colloquially) hasn't actually issued a quota for black rhino, elephant or leopard in South Africa since 2021. What happened in 2021? DFFE was taken to court by Humane Society International - and two full years later, the case was thrown out by a judge. Find out from Robbie all about the quota process and the goings-on there in this Short Truths episode. Do you have questions we can answer? Send it via DM on IG or through email at info@theoriginsfoundation.org  Support our Conservation Club Members! Monarch Pursuits: https://monarchpursuits.com/  Christensen Arms: https://christensenarms.com/  Anti-Poaching Aid Program: https://theoriginsfoundation.org/conservation-projects/anti-poaching-aid-program/  See more from Blood Origins: https://bit.ly/BloodOrigins_Subscribe Music: Migration by Ian Post (Winter Solstice), licensed through artlist.io This podcast is brought to you by Bushnell, who believes in providing the highest quality, most reliable & affordable outdoor products on the market. Your performance is their passion. https://www.bushnell.com  This podcast is also brought to you by Silencer Central, who believes in making buying a silencer simple and they handle the paperwork for you. Shop the largest silencer dealer in the world. Get started today! https://www.silencercentral.com  This podcast is brought to you by Safari Specialty Importers. Why do serious hunters use Safari Specialty Importers? Because getting your trophies home to you is all they do. Find our more at: https://safarispecialtyimporters.com  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The North American Waterfowler Podcast, Elliott shares a solo layout boat hunt recap, reflecting on pintails, teal, and what it takes to stay effective in the field. He also opens up about faith, addressing the tough questions many hunters and listeners have raised about trials, free will, and God's plan in hard times—encouraging us to see challenges as opportunities for spiritual growth. Along the way, Elliott dives into gear performance, including his experience with Flight Day Bismuth ammo, the Weatherby Element 2 shotgun, Mammoth Guardian Dog Crates, TideWe waders, and Shotty Gear. The show wraps up with Woody's much-loved Top 5 segment. Whether you're here for the hunts, the faith talk, or the gear insights, this episode brings it all together. Flight Day Ammunition — https://www.flightdayammo.com — Code FDH10 for 10% off Weatherby Shotguns — https://weatherby.com Purina Dog Food — https://www.purina.com Mammoth Guardian Dog Crates — search “Mammoth dog crate” on Amazon (look for Mammoth Pet Products store) — Code GUARDIAN15 for 15% off TideWe — https://www.tidewe.com FDH18 for 18% off Shotty Gear — https://www.shottygear.com — Code FDH10 for 10% off Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Art of the Hunt, Talon Neal sits down with Zach Adams to break down two of the most powerful pieces of deer sign you can find — pinch points and community scrapes. We dive deep into how these features connect movement across a landscape, how mature bucks use them through different phases of the season, and what separates high-odds setups from wasted sits.Which Guest is your Favorite!FACEBOOK PAGE https://www.facebook.com/profile.php?id=100093435881370&mibextid=avESrCSocial's Talon Neal https://www.facebook.com/talon.neal.33?mibextid=LQQJ4dhttps://instagram.com/talon.neal_1?igshid=NzZlODBkYWE4Ng==Instagram Pagehttps://instagram.com/artofthehunt1?igshid=NGVhN2U2NjQ0Yg==

Ari is back in the city of Seattle, and we are back with a jam-packed episode with thoughts on the Seattle Sounders' big win over the Portland Timbers, as well as this week's news that Obed Vargas is your No. 1 player on MLSsoccer.com's 22 Under 22 rankings. We'll also hit a final update on the Great Goalkeeper Controversy of 2025, Cristian Roldan's bid to make the USMNT World Cup squad, and the retirement of an MLS great in Columbus Crew midfielder Darlington Nagbe.SPONSORSHaxan Ferments - Specializing in unique, small-batch fermented hot sauces and vinegars, Haxan Ferments is handcrafted in Georgetown and made with the best local ingredients from across the Pacific Northwest. Use Code LS for a FREE Hot Sauce w/ purchase!Sounder at Heart - Our network host and biggest supporter, Sounder at Heart covers the Seattle Sounders, Seattle Reign, and MUCH MORE! Subscribe and Support to the BEST independent Seattle Soccer coverage.Podium Edmonds - Located at 114 4th Ave N, just off Main Street in the heart of Downtown Edmonds, come shop and explore the best menswear in the Pacific Northwest. Tell them Lobbing Scorchers sent you!Full Pull Wines - Founded in 2009, they the best boutique wines of the world to members, with special focus on our home, the Pacific Northwest.My Data Removal - Data brokers are selling your personal information! Fight back with My Data Removal. Hunt down and scrub your sensitive information from the internet. Use code "LS" for $10 off your annual plan.Seattle Sounders Tickets - Get tickets to an upcoming match straight from the club and help support the show at the same time.MLS Season Pass - MLS Season Pass is back on Apple TV with access to every single MLS match—including Leagues Cup and the entire Audi MLS Cup Playoffs—with no blackouts! Subscribe today to support the show.MLS Store - New year, new gear! The 2025 MLS jerseys are here, and MLSStore is the ultimate destination for every fan. Every purchase helps support our show!Lobbing Scorchers is a production of Just Once Media.Lobbing Scorchers is a Seattle Sounders and MLS focused show brought to you by Sounder at Heart. Hosted by Major League Soccer's Ari Liljenwall and Producer Noah Riffe. Join us as we lob our scorching takes on the American soccer landscape, Seattle Sounders, Major League Soccer, USMNT and more.Contact: lobbingscorchers@justoncemedia.com

Jared Leto talks 'Tron: Ares'; Julia Roberts talks new film, 'After the Hunt'; Cast of 'Wizards Beyond Waverly Place' talks new season Learn more about your ad choices. Visit podcastchoices.com/adchoices

Intro -Mike Welcome back to another episode of Let's Go Hunt. Tonight, back from the undeath we have: Sam Alexander - Colorado's third angriest man  Vince H, on the verge of something Dave Packard - whose got nothing   And The Quackhead returns, I'm Mike Gonçalves    https://www.usda.gov/about-usda/news/press-releases/2025/06/23/secretary-rollins-rescinds-roadless-rule-eliminating-impediment-responsible-forest-management   Around the Campfire Tonight: It's getting cooler, but I think it's false fall and I hate it Warheads on Foreheads with Mike Dave's thing In the early 1800s, grizzly bears were one of the biggest threats to cattle. While the Anglo-American style was to use heavy artillery to control threatening bears, the vaqueros preferred to rope them from the back of a well-trained horse. This method of bear control required a great deal of skill and was a dying vaquero art.  What can we learn from this?   Eventual Ad Slot   Personal Gear Chat and Updates: Mike First things first: Gideon warranty issue.  I broke it!! Not on purpose! Military Ducks!  Campsite, flock was 200 yards away.  Put the stalk on em, low, rolilng.  Klecker's holster held up amazingly.  Didn't think about wind till it was prob too late.   Slept so bad.  Got about three hours and when I noticed it was getting light, got up to set decoys. Just when I was starting to fret (20 mins in) first flock came in.  Found a downside to the Advocate: it fogged.  That's probably fixable with some anti fog spray.  Regardless, the mount on the 1187 allows use of the bead sight.  Transitioned to the bead and dropped a drake Just about 40 mins later, another flock of four flew over and came in.  Dropped one, then another. Wanna talk about the bird behavior I witnessed.  Holy shit they're pilots. Went on a bit of a row.  Chased the buffleheads around but they're wise to me.  Found some mergs and took one down.  All I hear is how bad they taste.  So what do I do?  Make an omelet.  Honestly, it was incredible.  Like a damn good steak omelet.  I will happily shoot mergs again.  First time ever, ended up with 3 packages of excess duck meat. Dave Pheasants Forever October 4, Springfield,  Colorado Cimarron and Comanche National Grasslands fuckery? C:/Users/dapac/Downloads/CCNG_DraftAssessment_202500703_Final508_RevisedMaps_.pdf  https://www.fs.usda.gov/r02/psicc/planning/forest-plan/grasslands-plan-revision-library  Hunt camp menu? Must store well in cooler Will have big griddle and grill to cook on Sam   Five Star Alterations poncho   Vince   Church range time report The coyote chronicles The new CCW is inbound News and World Events Initiative 82 https://leg.colorado.gov/content/wildlife-and-ecosystem-conservation-commission-0 Wyoming Corner Crossing going to the Supreme Court? https://montanafreepress.org/2025/05/22/landowner-looks-to-appeal-loss-in-corner-crossing-case-to-us-supreme-court/ Spotlighting With Dave: What are some other uses for thermals?   Subsonic 22LR: so  many ammo options, so what's the difference? What the Rut is going on here? or The Otter Creek Labs Polonium 30. What's it good for?   Leave us a review or I will hire a gang of hitmen to come to your house and eat your lunchmeat! Go to lghpodcast.com -> Click on Support the Show -> Leave us a Review! -> Follow the link to your favorite podcast brain beamer and leave us a review! Email contact@lghpodcast.com and get a sticker pack!   Outro - Sam Support the sport and take a buddy hunting! If you like that buddy, tell them about our show! If you don't like that buddy tell them about your favorite duck call,. Hit us up at lghpodcast.com.  Thanks for listening and Let's Go Hunt!    EMAIL: contact@lghpodcast.com Let's Go Hunt Archives - Firearms Radio Network

Kurt Stick and I have been buddies for a while, mostly on the dot coms. I've always known he was a solid hunter, and this year he proved it again with an over 320” solo bull!   In this episode, Kurt tells the story of how he worked his way into archery range on a great bull this season. There are plenty of lessons to be had in this one, Kurt is a one of kind personality and I know you guys are going to like him as much as I do!   Show Sponsors!   Phelps Game Calls - The game call company of The Western Huntsman! https://bit.ly/PhelpsGameCalls-Eastmans -Use Promo Code “Huntsman10” for 10% off!   Silencer Central - Get started with a suppressor for your next hunt by going to the website here: https://bit.ly/SilencerCentral-Eastmans They make it very easy to get licensed, purchased, and set up so you can find out why getting a suppressor from Silencer Centrals is so popular!   Leupold Optics- Over 100 years of American-made optics such as scopes, binos, spotters, range finders and more. Leupold sets the standard for innovation and quality without selling out. Leupold not only makes excellent products for any hunt, but they work hard for the future of hunting through their incredible support of many different conservation organizations. Support the companies that support you, check out Leupold here: https://bit.ly/Leupold-Eastmans    Barnes Bullets - Since 1932, Barnes Bullets has been a leader in hunting ammo. The world-famous X-Bullet was the first expanding all-copper bullet known for its exceptional knock down power and performance. I have personally been using Barnes Bullets since 1998 and wouldn't recommend them if I didn't know for sure how well they perform. Check them out at https://bit.ly/BarnesBullets-Eastmans    Browning X-Bolt 2 - Browning is perhaps one of the top brands in American hunting. We all know this company, and they've once again moved the bar to a higher standard with the X-Bolt 2 rifle. Available in multiple cartridges, this rifle is designed for maximum, Total Accuracy, right out of the box. The Vari-Tech Stock allows this rifle to fit any person of any size. The DLX Trigger with adjustable weights is smooth as ice, and hunters can take advantage of the Plus Magazine System when maximum rounds are needed. With too many features to list here, this rifle is a no-brainer. Check it out at https://bit.ly/Browning-Eastmans    SecureIT Gun Safes- The SecureIT Agile Series gun safes are a lightweight, modular gun storage solution that integrate with any gun collection. With Fast-Lock technology, they offer quick access when seconds count, are easy to move or get up and down stairs when you live in apartments or condos, and are super flexible for every need! Have a look here: https://bit.ly/SecureIt-Eastmans    Mystery Ranch Packs- These packs have a long tradition of quality and durability. Their new hunting pack line-up has everything from solid daypacks to backcountry sizes and women's sizes. This is huge! I've never been able to find a good pack for my wife and girls that actually fit them right until I found the women's Sawtooth. Impressive load capacities, great organization, tough, lightweight, and carried on the improved Mysterium frame. Link: https://bit.ly/MysteryRanch-Eastmans    Columbia River Knife & Tool CRKT- From tomahawks to pocket knives, every hunter should visit https://bit.ly/ColumbiaRiverKnifeAndTool-Eastmans and poke around for your next hunt. I've given my Chogan T-Hawk a real workout on the homestead and in camp. The hunting knife line-up has something for everyone, who doesn't love shopping for knives?? Eastmans Hunting Journals - What Western Hunter doesn't know Eastmans Hunting Journals?? I've been a fan and subscriber to the magazine since I was a kid, and you should too. Between the magazine, Eastmans TagHub, and the new Mule Deer eCourse, Eastmans has something for everyone and the tools every Western Hunter should have! Check it out at https://www.eastmans.com/   Hit me up at jim@thewesternhuntsman.com

Jared Leto talks 'Tron: Ares'; Julia Roberts talks new film, 'After the Hunt'; Cast of 'Wizards Beyond Waverly Place' talks new season Learn more about your ad choices. Visit podcastchoices.com/adchoices

Pre season hunt plans with Matthew Moon! Stay safe, have fun, and good luck out there everyone! This is the time of the year we have all been waiting on!! Victory Drive Merch NOW AVAILABLE at the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠WCB STORE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Victory Drive Patreon!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Interact with me on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠X (Twitter)⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.workingclassbowhunter.com/victorydrive⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Victory Drive is proudly presented by Grizzly Coolers and Supported by these Amazing Partners! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Grizzly Coolers⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Code WCB ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Huntworth⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Code WCB15 Don't forget to check out the other shows on the WCB Podcast Network! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Working Class Bowhunter Podcast!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Tackle & Tacos!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hunting The Mason Dixon! Learn more about your ad choices. Visit megaphone.fm/adchoices

Co-hosts Aubrey Paris and Emily Black compare Percy Jackson & the Olympians: The Lightning Thief (2010) to the National Treasure franchise. After deciding whether to consider Greek mythology akin to legends or the supernatural, their conversation considers family dynamics, character roles, and the wild decision for a kids' movie to depict teenagers being accidentally drugged in a Las Vegas casino. • It's your last chance to get tickets to this week's DEBUT of National Treasure Hunt's HEIST NIGHT on October 9 and 10, 2025, at President Lincoln's Cottage (Washington, DC). Get your tickets at www.lincolncottage.org/event/heist-night/, and learn more about HEIST NIGHT at nthuntpodcast.com/heist-night. • Located in or near Central New Jersey? Join the Historical Society of Princeton (Princeton, NJ) for an afternoon installment of National Treasure Hunt's HEIST NIGHT on Saturday, November 1, 2025. Tickets are available at https://princetonhistory.org/events/heist-night-in-the-afternoon/. • Aubrey's new book, "Riley Poole's Book of Secrets: History for National Treasure Hunters," is coming in May 2026! Pre-order the book from Tucker DS Press at https://www.tuckerdspress.com/product-page/riley-poole-s-book-of-secrets. • Join the hunt on Twitter and Instagram using @NTHuntPodcast, and find new episodes of National Treasure Hunt every-other Wednesday on Spotify, Apple Podcasts, or wherever you listen. More information about the National Treasure Hunt podcast, walking tour, and book can be found at www.nthuntpodcast.com. • Order our first book, "National Treasure Hunt: One Step Short of Crazy," from Tucker DS Press at https://www.tuckerdspress.com/product-page/national-treasure-hunt-one-step-short-of-crazy. • To access even more exclusive National Treasure Hunt content, including bonus episodes and watch parties, subscribe to our Patreon: www.patreon.com/NTHuntPodcast

Hey folks, Cody Rich here, and man, buckle up because this episode is a raw, real-time deep dive into a Wyoming rifle elk hunt that's got it all – scouting unknowns, llama-packed backcountry vibes at 10,000 feet, epic pack-outs, and two tags filled in just three days! I'm joined by my buddy Jaden as we break down the grind: e-scouting pockets, dodging thunderstorms that light up the sky like fireworks, outsmarting grizzlies (kinda), and turning plans into pure gold with bulls dropping in cliffy sheep country. We geek out on rifle tactics – walking past elk to find better ones, hunting the inverse Viewshed, and why getting deep isn't always deep enough without the right mindset. From hailstorms mid-pack-out to burgers at the trailhead spotting your next play, this one's packed with lessons on pressure, weather wildcards, and why persistence (and a solid game plan) pays off big. If you're gearing up for rifle season or just love those high-altitude hunt stories that get your blood pumping, hit play and let's roll! Ad Copy Sponsored by OnX Today's episode is brought to you by OnX, and I wanna tell you about a killer feature I absolutely love – pulling up hyper-local weather right in the app for your exact hunt spot. No more guessing with some random town forecast; just select your area and boom, you've got the real deal for planning that perfect glassing session. If you didn't know, now you do! Upgrade to Elite with code TRO and save 20% off. Head to onxmaps.com and level up your maps game. Sponsored by Maven Optics This episode is also brought to you by Maven Optics – no middleman, no markup, just world-class binos, scopes, and spotting scopes shipped straight to you. Wyoming-based crew making killer gear at killer prices; I've been rocking theirs for years and love the quality and the people behind it. If you're in the market for optics that punch above their weight, check 'em out at mavenbuilt.com. Use code TRO at checkout for a special gift – tell 'em Cody sent you! Show Notes 0:00 - Intro and Sponsors Kicking off with shoutouts to OnX and Maven Optics, plus a teaser on the Wyoming backcountry rifle elk adventure. 4:15 - Backcountry Setup and Unknowns Packing in 7.7 miles with llamas at 10,000 feet, checking off uncontrollables like camp spots, terrain, and hunter pressure. 12:30 - Scouting Insights and Elk Pockets Spotting six herds on scout day, debating walking past elk for better odds, and why high basins beat valley pressure. 21:45 - Hunter Pressure and Mindset Dealing with nearby camps, avoiding rushed decisions, and the mental game of not letting competition force sloppy plays. 30:20 - Weather Wildcards and Rifle Tactics Storm forecasts, preferring rut behavior over post-storm chaos, and inverse viewshed for finding hidden pockets. 39:00 - Grizzly Country Logistics Managing meat hangs above 10k feet, bear risks, and pack-out plans in remote terrain. 47:15 - Episode Break: Giveaway Plug Quick shout on the free rifle giveaway – enter via the newsletter for bonus chances with the Elk Course. 48:45 - Hunt Recap: Day One Success Opening morning stalk on the scouted bull, wind shifts, and nailing a 508-yard shot in exposed country. 58:20 - Pack-Out Drama and Bear Shenanigans Boning out, missing a quarter to a sneaky bear, shuttling meat, and dodging lightning storms mid-work. 1:07:10 - Day Three: Plan B Payoff Trailhead spotting leads to a 5-mile stalk, cliffy terrain, triple-shot finish, and another bull down. 1:14:30 - Reflections and Lessons Why elk hide in "moon" country, pressure advantages, and the thrill of plans coming together early. 1:20:45 - Outro and Plugs Hunt planner tool shoutout, share the pod, and teases for more backcountry updates. Key Takeaways Embrace the Unknowns Early: Chip away at uncontrollables like camp spots and access before hunting – a solid e-scout plan turns anxiety into opportunity, but stay flexible for weather or pressure shifts. Hunt the Inverse Viewshed: Skip obvious valleys and meadows; focus on hard-to-see high pockets where elk hide from trails and roads – walking past "easy" elk often leads to higher-odds chaos in remote basins. Pressure Fuels Smart Plays: Nearby hunters aren't the end – use them as a decoy while executing precisely; a mobile mindset (willing to break camp) and patience beat rushing into competition-driven mistakes.

How do you really prepare for a hunt? As the saying goes: don't forget your underwear. In this episode of Gun Talk Hunt, host KJ talks with seasoned hunters Mike McNett (DoubleTap Ammo), Matt Johnson (Gun Talk Media), and John McAdams (Big Game Hunting Podcast) about their pre-hunt strategies. From choosing the right rifle/ammo combo and simulating field positions, to packing smart and handling international travel—this is your full checklist for making the most of your season.Expect stories from Utah to Minnesota, tips for prepping young hunters, field drills to sharpen instincts, and lessons learned the hard way (like missing gear or ammo rules at the border).This Gun Talk Hunt is brought to you by Range Ready Studios, Remington Ammunition, Vortex Optics, and Hodgdon Powder. About Gun Talk HuntGun Talk Media's Gun Talk Hunt, with Kevin “KJ” Jarnagin, pairs decades of experience with today's latest tools and technology to help you succeed in the field. Whether it runs or flies - no matter what game you pursue - Gun Talk Hunt is a multi-platform podcast that gives today's hunters a voice in the digital world.For more content from Gun Talk Media, visit guntalk.com or subscribe on YouTube, Rumble, Facebook, Instagram, and X. Catch First Person Defender on the new Official FPD YouTube channel. Watch Gun Talk Nation on its new YouTube channel. Catch Gun Talk Hunt on the new dedicated YouTube Channel. Listen to all Gun Talk Podcasts with Spreaker, iHeart, Apple Podcasts, Spotify or wherever you find podcasts.Copyright ©2025 Freefire Media, LLCGun Talk Hunt 10.07.25Become a supporter of this podcast: https://www.spreaker.com/podcast/gun-talk--6185159/support.

Beau Martonik heads to Nebraska for an early-season deer camp with Thomas & Nate Krick (Identical Draw), Ben Dettamanti (Shed Crazy), Joel Burham (Whitetail Fit), and Josh Ilderton (The Untamed). The crew dives into what makes deer camp special—camaraderie, laughs, and lessons learned along the way. From spider stick pranks and quicksand mishaps to scouting strategies and close encounters, this episode of the East Meets West Hunt podcast captures the spirit of chasing whitetails together. Topics: 00:00:00 - Intro 00:04:11 – Introductions 00:06:30 – The Idea Behind This Camp 00:11:13 – Ben's Whitetail Perspective 00:13:07 – Spider Stick Shenanigans 00:15:25 – The Food Sources Debate 00:21:05 – The Quicksand Experience 00:23:41 – The Last Stand 00:29:07 – Ben's Shed Tour 00:32:05 – Nate's Buck 00:51:03 – Guest Switch - Josh Ilderton and Joel Burham 00:55:21 – Camp Life and Accommodations 01:00:22 – Hunting Timber vs. Agriculture 01:15:31 – Evening Strategies 01:22:36 – Wrapping Up the Adventure Resources: Joel Burham (Whitetail Fit) - YouTube and IG Identical Draw - YouTube and IG The Untamed - YouTube and IG Shed Crazy - YouTube and IG Instagram:   ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@eastmeetswesthunt⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@beau.martonik⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook:   ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠East Meets West Outdoors⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Shop Hunting Gear and Apparel: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.eastmeetswesthunt.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ YouTube: Beau Martonik - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/channel/UCQJon93sYfu9HUMKpCMps3w⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Partner Discounts and Affiliate Links: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.eastmeetswesthunt.com/partners⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Amazon Influencer Page ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.amazon.com/shop/beau.martonik⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, we have special guest Jana Carter. She recently harvested a once-in-a-lifetime Utah Desert Bighorn Sheep. Jana, along with her husband, Jason, a couple of their kids, and good friend, Josh Jensen, hunted hard in the southern Utah desert to find a great ram. We also talk with Epic consultant Cache Lynn about the woes of hunting public land spike elk in Utah, as well as our BONUS Fall Hunt Giveaway, which ends November 3rd. Don't wait to get your name in the hat for 3 world class hunts!

On today's edition of ZASLOW SHOW 2.0, Zaslow previews the start of the Florida Panthers Stanley Cup title defense with ESPN Senior NHL writer, Greg Wyshynski. Also, on the call for tonight's opener vs Chicago, is ESPN's Bob Wischusen, and he joins the show as well. ⁠⁠⁠⁠⁠⁠The Law Offices of Anidjar & Levine⁠⁠⁠⁠⁠⁠ "ZASLOW SHOW 2.0" is presented by Anidjar & Levine, Accident Attorneys. Call 800-747-FREE (3733) and get the money you deserve. ⁠⁠⁠⁠⁠Sawgrass Infiniti⁠⁠⁠⁠⁠ - Florida's #1 Volume Infiniti Dealer. Financing as low as 0% APR Available. $0 Down Payment Required. 400 New Infiniti models in stock at all times. Where the Commercial Ends and the Savings Begin. Conveniently located off the Sawgrass & Commercial Blvd. ⁠⁠⁠⁠⁠⁠CanesWear⁠⁠⁠⁠⁠⁠ has the largest selection of Miami Hurricanes items. And, an amazing selection of all your favorite South Florida Pro teams. Dolphins, Panthers, Heat, Inter Miami and Marlins items, are all available. No matter which South Florida Team you root for, CanesWear is the spot, Miami fans shop, CanesWear.com ⁠⁠⁠⁠⁠⁠Signature Real Estate⁠⁠⁠⁠⁠⁠ Whether you're buying your dream home, selling your property, or looking to join the best in the business, contact Matthew H. Maschler at 561-208-3334 or Matt@RealEstateFinder.com ⁠⁠⁠⁠⁠⁠Johnny Cuba⁠⁠⁠⁠⁠⁠ Official beer of ZASLOW SHOW 2.0 - European Roots with a Caribbean Soul #StayTranquilo ⁠⁠⁠⁠⁠Brunt Insurance⁠⁠⁠⁠⁠ - Official insurance agency of ZASLOW SHOW 2.0. Wherever you're located in Florida, from Pensacola to The Keys and beyond, Brunt Insurance delivers you comprehensive insurance tailored exactly to your needs. Home, auto, boat, life insurance, call 954-589-2204. ⁠⁠⁠⁠⁠⁠Legacy Lab⁠⁠⁠⁠⁠⁠ If something were to happen to you today, would your loved ones know what to do? Legacy Lab helps people organize their end-of-life and incapacity info in one convenient, secure location. Download the app today for peace of mind for you, your family and loved ones. If your business targets 25-54 year old Men, let's advertise on ZASLOW SHOW 2.0!! Email jonathanzaslow@gmail.com and join the growing list of partners!! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cate is an author, podcaster, ADHD educator & advocate, kinkster and Shakespeare nerd. She hosts Sorry I Missed This, an everything guide to ADHD and relationships, and her new book, The ADHD Field Guide For Adults, drops in March. She's also running vampire games at literal Castle Dracula as one of the GMs of Danube of the Damned, which is one of the coolest sentences I've ever gotten to write.We got deep in the weeds on backyard concerts, monsters, lost identities, and tense showdowns between hunter and hunted in HUNTER(ER/ED) by Dillin Apelyan and Meghan Cross.CATE OSBORN: https://catieosaurus.com/linksTHE ADHD FIELD GUIDE FOR ADULTS: https://catieosaurus.com/the-adhd-field-guideSORRY I MISSED THIS: https://podcasts.apple.com/us/podcast/sorry-i-missed-this-the-everything-guide-to-adhd/id1751292386DANUBE OF THE DAMNED: https://brancastle.gamingatsea.com/ALL MY FANTASY CHILDREN: https://moonshotpods.com/all-my-fantasy-children/PARTY OF ONE DISCORD: https://discordapp.com/invite/SxpQKmKSUPPORT JEFF ON PATREON: https://www.patreon.com/jeffstormerFOLLOW JEFF ON TWITCH: https://www.twitch.tv/gmjeffstormerTHEME SONG: Mega Ran feat. D&D Sluggers, “Infinite Lives,” RandomBeats LLC, www.megaran.comSupport this podcast at — https://redcircle.com/party-of-one-podcast/donationsAdvertising Inquiries: https://redcircle.com/brands

Gary Anthony Williams talks about his remarkable ability to fit in when he wants to, how growing up poor in Georgia gave him optimism for everything else, how he got skinny, the connection between skinning rabbits and vegetarianism, how he's uncomfortable at a party yet makes strangers comfortable at coffee shops, falling into acting through computer error, how nerds are his people, and how it's still shocking he makes a living acting and being funny. Bio: Gary Anthony Williams' film credits include "Teenage Mutant Ninja Turtles: Out of the Shadows," "Harold & Kumar Go to White Castle," "The Internship," "Undercover Brother," "Soul Plane," “Outlaw Johnny Black” and "The Factory." An accomplished voice actor, Williams is best known for voicing Uncle Ruckus on "The Boondocks." Additional voiceover credits include the newly released shows “Batman: Caped Crusader,” “Wondla” and “The Second Best Hospital In The Galaxy.” Other shows include "The Lion Guard," “Hailey's On It!,” "Star Wars Resistance," Puppy Dog Pals," "Love, Death & Robots," "Star Wars: The Clone Wars," "Batman: The Brave and the Bold," "Bob's Burgers," "Rick and Morty," "Family Guy," "American Dad," "Rugrats,” and "Marvel's Moon Girl and Devil Dinosaur "On television, Williams just wrapped the reboot of “Malcolm In the Middle!” He currently recurs in “Night Court.” He also starred in "The Crew," "Reno 911! The Hunt for QAnon," and as Santa in the Disney Channel Original Movie "Christmas…Again?!" His additional television credits include "I'm Sorry," "Whose Line is it Anyway?," "Boston Legal," "Blue Collar TV," "The Neighborhood," "The Soul Man," and "Weeds." He is also the voice of the award-winning music show "Unsung." Gary tours the country with “Whose Live Anyway” and is a proud member of the all-Black improv show, "The Black Version." Born in Fayetteville, Georgia, Williams currently resides in Los Angeles.

After 8 years the Seattle Sounders finally beat the Portland Timbers at home. Two games left in the regular season and lots of absences with the Mexico and the USMNT we will talk where the Sounders will finish and how they can beat Real Salt Lake. With Ari Liljenwall out Noah Riffe takes over with Niko Moreno.SPONSORSHaxan Ferments - Specializing in unique, small-batch fermented hot sauces and vinegars, Haxan Ferments is handcrafted in Georgetown and made with the best local ingredients from across the Pacific Northwest. Use Code LS for a FREE Hot Sauce w/ purchase!Sounder at Heart - Our network host and biggest supporter, Sounder at Heart covers the Seattle Sounders, Seattle Reign, and MUCH MORE! Subscribe and Support to the BEST independent Seattle Soccer coverage.Podium Edmonds - Located at 114 4th Ave N, just off Main Street in the heart of Downtown Edmonds, come shop and explore the best menswear in the Pacific Northwest. Tell them Lobbing Scorchers sent you!Full Pull Wines - Founded in 2009, they the best boutique wines of the world to members, with special focus on our home, the Pacific Northwest.My Data Removal - Data brokers are selling your personal information! Fight back with My Data Removal. Hunt down and scrub your sensitive information from the internet. Use code "LS" for $10 off your annual plan.Seattle Sounders Tickets - Get tickets to an upcoming match straight from the club and help support the show at the same time.MLS Season Pass - MLS Season Pass is back on Apple TV with access to every single MLS match—including Leagues Cup and the entire Audi MLS Cup Playoffs—with no blackouts! Subscribe today to support the show.MLS Store - New year, new gear! The 2025 MLS jerseys are here, and MLSStore is the ultimate destination for every fan. Every purchase helps support our show!Lobbing Scorchers is a production of Just Once Media.Lobbing Scorchers is a Seattle Sounders and MLS focused show brought to you by Sounder at Heart. Hosted by Major League Soccer's Ari Liljenwall and Producer Noah Riffe. Join us as we lob our scorching takes on the American soccer landscape, Seattle Sounders, Major League Soccer, USMNT and more.

See omnystudio.com/listener for privacy information.

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On our geocaching podcast today, we have a chat with Joshua the Geocaching Vlogger after we toured him around Balboa Park on scooters. We also share about the Signal's Island block party, a TON of milestones and accomplishments, an awesome report from an event in Iowa, geocaching event dates on the map and much more. […] The post Show 920.0: Scooter-Caching with Joshua at Balboa Park appeared first on PodCacher: Geocaching Goodness.

Memphis barbecue? Beyond the smoke, rubs, sauce, and off-in-the-distance blues music there's craft. Culture. The kind of stories you get only if you ask the right person. Someone like Ernie Mellor--Hog Wild BBQ pitmaster and inventor of barbecue nachos. Mellor takes us on a behind-the-scenes tour of the real Memphis barbecue scene, peeling back the bark to reveal the people, places, art, inspiration and passion in America's barbecue capital. Roll up your sleeves, folks. And dig in!  Visit the Legendary Brands That Make MOJO's Duck Season Somewhere Podcast Possible: MOJO Outdoors  Alberta Professional Outfitters Society Benelli Shotguns Bow and Arrow Outdoors Ducks Unlimited  Flash Back Decoys GetDucks.com Inukshuk Professional Dog Food  Migra Ammunitions onX Maps  Use code GetDucks25 Sitka Gear SoundGear Tom Beckbe USHuntList.com   Like what you heard? Let us know! • Tap Subscribe so you never miss an episode. • Drop a rating—it's like a high-five in the duck blind. • Leave a quick comment: What hit home? What made you laugh? What hunt did it remind you of? • Share this episode with a buddy who lives for duck season.   Want to partner? Have or know a story to share? Contact: Ramsey Russell ramsey@getducks.com  

The news of Texas covered today includes:Our Lone Star story of the day: Governor Abbott volunteers the Texas National Guard for duty in Oregon and Illinois where cities are in revolt and rebellion over the enforcement of longstanding U.S. immigration law. But, a Trump-appointed federal judge stupidly says “no” to it all and the media and Democrats do what is essentially a 180 degree turn from the previous praise of using the national guard to enforce federal law in states and local jurisdictions where such is interfered with.Our Lone Star story of the day is sponsored by Allied Compliance Services providing the best service in DOT, business and personal drug and alcohol testing since 1995.Campaign news:  Wesley Hunt joins GOP Senate primary against John Cornyn, Ken Paxton TX21: Texas Republican lawyer Trey Trainor running for Congress TX10: Elon Musk PAC's Lawyer Files for Congressional Seat in Texas  Border news: Mexican Cartel Hangs Narco Banners to Threaten FBI Director Kash Patel, U.S. Citizens To Be Targeted Narco Terror: Mexican Cartel Uses Drones to Bomb Rival's Airstrip, Steals 4,000 Pounds of Cocaine Listen on the radio, or station stream, at 5pm Central. Click for our radio and streaming affiliates.www.PrattonTexas.com

Caffeinators, you know we love to talk about veterinary technicians doing awesome things, and this episode with Sara Hunt is no different! We talk about her VTS in Diagnostic Imaging and how she's using that to perform ultrasounds! She actually started long before the VTS(DI) existed, but is now putting her title to good use! She takes us through training academies to perform ultrasounds, the inception of her Academy, and how she utilizes her training in her role. It's a fascinating discussion we know you'll enjoy! Show Links: https://avtdi.org/ Our Links: Check out our sponsor https://betterhelp.com/vettechcafe for 10% off your first month of therapy Follow us on Facebook: https://www.facebook.com/vettechcafe Follow us on Instagram: https://www.instagram.com/vettechcafepodcast Follow us on LinkedIn: https://www.linkedin.com/company/vet-tech-cafe Like and Subscribe on YouTube: https://www.youtube.com/channel/UCMDTKdfOaqSW0Mv3Uoi33qg Our website: https://www.vettechcafe.com/ Vet Tech Cafe Merch: https://www.vettechcafe.com/merch If you would like to help us cover our podcast expenses, we'd appreciate any support you give through Patreon. We do this podcast and our YouTube channel content to support the veterinary technicians out there and do not expect anything in return! We thank you for all you do.

Gillian and Matt share low-effort ways to enjoy the fall season without the pumpkin-spiced pressure. From glue ghosts to virtual autumn ambiance, they savor the spirit of October the easy way. Lazy Fall Decorations Glittery glue ghosts Tissue paper ghosts Paper bag puppets Low-Effort Eats Ghost iced coffee cups Spider Web Guacamole Cozy Autumn Activities Knock Knock Cozy Leaf By Leaf Pumpkin Patch Emily Lex's Fall Watercolor Book The Comfy Fall Coloring Book Enchanted Creatures Coloring Book The Pumpkin Spice Cafe Coloring Book  Simple Fall Sounds Make Your Own Autumn Walk Ambient Sound from MyNoise.net A video of a rainy October night while vintage music plays in another room Candle Review Mise en Place Gourmand Golden Maple Pumpkin Ceramic Candle Support All Things Cozy by joining our Patreon and following us on Facebook, Instagram, and Bluesky.

Matt Ponter, Andy Thompson and Lee Naylor reflect on another chance missed for Wolves to bag their maiden Premier League maximum of the season, as once again a promising display was undone by a late equaliser, this time at home to Brighton and Hove Albion. Read the full match report: https://www.wolves.co.uk/news/mens-first-team/20251005-report-wolves-1-1-brighton/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

On the Hunt Must be quick. Druid power grow stronger. Must fight. Must destroy. Must kill.Editor's note: around the 40 minute mark we switched microphones for a session, turns out that wasn't a: great choice. Apologies for the next few eps xx oIf you're still wanting to pledge for the Jarren's Outpost Board Game you can right here! Hosted on Acast. See acast.com/privacy for more information.

Are deer feeders a smart management tool or just a crutch hunters lean on? In this episode of Design. Build. Hunt., Josh sits down with Whitetail Partners consultant John Hudspeth to tackle one of the most controversial topics in hunting. The guys break down the difference between supplemental feeding and baiting, the regional differences that matter, and the biggest mistakes hunters make when relying on feeders. More importantly, you'll hear practical strategies to use feeders without ruining your chances at mature bucks. Whether you see feeders as a key tool or a shortcut, this conversation will challenge your perspective and sharpen your strategy. Learn more about your ad choices. Visit megaphone.fm/adchoices

Seth takes a closer look at Democratic Congresswoman Madeleine Dean confronting House Speaker Mike Johnson about Trump's "unhinged" behavior, and Republicans bragging about using the shutdown to slash government agencies.Plus, Ayo Edebiri talks about how she might be Boston sports teams' good luck charm, her and Luca Guadagnino bonding over M. Night Shyamalan's film Trap and working with Andrew Garfield and Julia Roberts in After the Hunt.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Have you ever dreamed of hunting a huge Red Stag in New Zealand? So have we... so we got a couple of experts on the phone and unpacked just how to get it done, along with chasing big fallow deer, himalayan tahr, chamois, and even Roosevelt elk on the tip of the South Island. This was one of the coolest and most informative episodes we've done in a long time. ENJOY!    FRIENDS, PLEASE SUPPORT THE PODCAST!  Join the Backcountry Hunting Podcast tribe and get access to all our bonus material on www.patreon.com/backcountry   Check out our new "recommended outfitters" hunt booking agency! We're super excited about this venture that allows us to share our favorite destinations around the world with our loyal listeners. We'll also be doing hosted hunts each year, which will be available first to our loyal listeners on Patreon.  We have a new advertising partner! Check out Swift Bullets, known and trusted as the best of the best by most African Dangerous Game specialists.  It's Porter's Firearms' 30-year anniversary this month! They're offering some incredible deals specifically to podcast listeners. Call Shane Porter at 870-701-0504 for details.    VISIT ALL OUR SPONSORS HERE:  www.timneytriggers.com www.browning.com www.leupold.com www.siembidacustomknives.com www.onxmaps.com www.silencercentral.com https://www.portersfirearms.com/ https://javelinbipod.com www.swiftbullets.com

In this week's Q&A, Derek and I sit down to tackle some fun and thought-provoking questions from the listeners. We dig into how to really know if you're training hard enough, the biggest lessons injuries have taught us, how to keep lifting exciting after two decades under the bar, and the weirdest things we've ever seen actually work in the gym. Sit back, relax, and enjoy!    Sign up for the newsletter: https://kylehuntfitness.beehiiv.com/subscribe   Coaching:  http://www.kylehuntfitness.com/services/   Training Programs: https://kylehuntfitness.shop/collections/programs   Get 10% OFF PR Breaker Supplements: DISCOUNT CODE: "HUNT" at https://www.prbreaker.com/discount/HUNT    

The return of pumpkin spice lattes on every corner might be the biggest sign that fall has returned, but for Sophia and Nick, the crisp air and earlier sunsets can only mean one thing: the New York Film Festival is back! They are excited to recap their first week of the festival on this week's spoiler-free episode, discussing multiple premieres like Amazon MGM's After the Hunt and Netflix's A House of Dynamite and Jay Kelly. They also discuss Oscar potential for the many films they opine, including Park Chan-wook's upcoming release and TIFF International People's Choice Award winner, No Other Choice. Stay tuned for some fun festival sightings and another recap on the rest of the fest next week! Follow us on Twitter, Instagram, Bluesky, and TikTok @oscarwildpodFollow Sophia @sophia_cimFollow Nick @sauerkraut27Music: “The Greatest Adventure” by Jonathan AdamichMore content including updated predictions and merch @ oscarwild.squarespace.com

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

OpenAI may have just unveiled a nearly $1T plan to expand its infrastructure footprint. We take a look behind the scenes where the AI leader has been running a secretive competition to pick data center winners. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this episode of the Tricer Podcast, Drew and Brad Hunt dive into their epic Alaskan blacktail deer hunt, a true test of grit and determination. Battling relentless rain, low visibility, and tough meat care conditions, the group still managed to notch a successful trip, including a last-day buck to beat the timer. Along the way, they share stories of camaraderie, lessons learned, and the gear they'll be upgrading for the next adventure, like a big canvas tent and extra rain protection. Affordable, challenging, and unforgettable, this hunt proved why Alaska blacktail should be on every hunter's list.BRAD HUNT - GUEST HOSThttps://www.instagram.com/brad_whunt/TRICER USAWebsite – https://tricerusa.com/Instagram - https://www.instagram.com/tricerusa/Facebook - https://www.facebook.com/tricerusa/YouTube - https://www.youtube.com/@tricer6985#Tricer #TricerTripods #westerhunting #blacktaildeer #alaskahunting #deerhunting #publiclandhunting #backcountryhunting #diyhunt #tricer #huntinggear #huntinglife #huntmoreworryless #mountainhunting #westernhunter #outdooradventure #huntpodcast #huntingcommunity

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In this Spike Camp episode, Rich and Byrd sit down to unpack their latest hunts in Idaho and Wyoming. From brutal early mornings and carb-loading on Pop-Tarts to chasing bulls through rugged country, the guys break down what went right, what went wrong, and what it taught them. They talk fitness carryover from the barn to the backcountry, how lack of sleep and nutrition can crush you in the field, and why patience might be the hardest weapon to master. Along the way there’s plenty of camp banter—acorns vs. “ay-corns,” beard debates, and stories of close calls that will stick with you long after the season ends. It’s a raw look at hunting, resilience, and brotherhood—because sometimes the biggest takeaway from the mountains isn’t an elk on the ground, but the lessons you bring back with you. Connect with Rich Froning MeatEater on Instagram, Facebook, Twitter, Youtube, and Youtube Clips Subscribe to The MeatEater Podcast Network on YouTubeSee omnystudio.com/listener for privacy information.

Vortex's Erik Barber is fresh off a Rifle Elk Rut Hunt for the books. He burned points and powder making a lifelong dream come true. With his wife along for the adventure, they made memories to last a lifetime. Tune in to hear all about it.As always, we want to hear your feedback! Let us know if there are any topics you'd like covered on the Vortex Nation™ podcast by asking us on Instagram @vortexnationpodcast

Visit our website to learn more about The God Centered Concept. The God Centered Concept is designed to bring real discipleship and spreading the Gospel to help spark the Great Harvest, a revival in this generation. www.godcenteredconcept.comKingdom Cross Roads Podcast is a part of The God Centered Concept.In this conversation, T.S. Wright and Joy Suzanne Hunt discuss the critical intersection of financial stewardship and discipleship within the Christian community. Joy shares her personal journey of overcoming significant debt and how it impacted her ability to fulfill her calling. They explore the challenges Christians face regarding money, the importance of biblical principles in financial management, and the necessity of intentional planning. Joy emphasizes that getting out of debt is not just about finances but about positioning oneself to be available for God's calling. The discussion concludes with practical resources for listeners to begin their journey towards financial freedom.TakeawaysJoy Hunt paid off $106,000 in debt in three years.Financial stewardship reflects our discipleship and heart.Debt is often marketed to us, leading to mixed messages.Many pastors avoid teaching about finances due to fear.Intentionality in budgeting is crucial for financial health.Everything we have belongs to God; we are merely stewards.Contentment is key to financial peace and freedom.Planning is essential for managing finances effectively.Living within our means prevents financial strain.Community support is vital in the journey to financial freedom.Mentioned in this episode:25/40 Campaign

Although the federal government has shut down, President Trump's deportations and troop deployments to American cities will proceed without pause. In Washington, Democratic leaders played Vice President Vance for laughs and told reporters they won't give in to Republican pressure to let healthcare subsidies expire.Hollywood icon Julia Roberts confirms what the tabloid press has been feverishly speculating about: she does not spread cream cheese on her banana bread. Her new film, “After the Hunt,” is in theaters October 10th.  To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

On Tuesday night's "Ask Greg Cosell" for Patreon Tier 3/Bomb Post Touchdown members, Greg answered tape-based questions about the Eagles. Great discussion!To see the entire show, become a member and ask Greg your questions:https://www.patreon.com/posts/ask-greg-cosell-140149536?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=postshare_creator&utm_content=join_link

EPISODE 1/3 GETTING STARTED. In a single, recent American generation, Coastal Texas snow goose hunting went from boom to bust--from a fabled hunting experience that drew hunters from around the world to another soon-to-be chapter in history. This 3-part series explores the rise and fall of snow goose hunting on the Katy Prairie--its boom, culture, decline, and lasting legacy. Legendary Texas outfitter Larry Gore--whose high school project became a half-century guiding career-- his son Isaac, to whom he's passed the torch, and Texas waterfowl historian Rob Sawyer, paint a colorful picture that some may remember, but that is forever gone. In today's episode: what'd the Texas landscape and snow goose hunting look like 50 years ago? How'd a kid manage leases, landowners and clients? How'd a high school project become a life calling?  Mentors, hardest lessons learned, advice to aspiring young outfitters?    Visit the Legendary Brands That Make MOJO's Duck Season Somewhere Podcast Possible: MOJO Outdoors  Alberta Professional Outfitters Society Benelli Shotguns Bow and Arrow Outdoors Ducks Unlimited  Flash Back Decoys GetDucks.com Inukshuk Professional Dog Food  Migra Ammunitions onX Maps  Use code GetDucks25 Sitka Gear SoundGear Tom Beckbe USHuntList.com   Like what you heard? Let us know! • Tap Subscribe so you never miss an episode. • Drop a rating—it's like a high-five in the duck blind. • Leave a quick comment: What hit home? What made you laugh? What hunt did it remind you of? • Share this episode with a buddy who lives for duck season.   Want to partner? Have or know a story to share? Contact: Ramsey Russell ramsey@getducks.com  

Clair Maples, DVM joins the show for a refresher course on first aid for hunting dogs using Paradigm Sporting Dog field kits. Clair and Travis walk through Clair's handmade field kit & truck kits, discussing the tools in each kit and how to use them. They also discuss several topics like rattlesnake bites & Benadryl, removing porcupine quills, stapling a dog in the field, mean seeds, when to go to the vet, tailgate checks, how & when to use Hunt.Vet, and being prepared with a plan for emergencies in the field. @paradigmsportingdog   Presented by: Walton's (waltons.com/) OnX Maps (onxmaps.com/) Aluma Trailers (alumaklm.com) GAIM Hunting & Shooting Simulator (https://alnk.to/74wKReb) Compeer Home (compeerhome.com) Federal Premium Ammunition (federalpremium.com/) Hunt North Dakota (helloND.com/) Lucky Duck Premium Decoys (luckyduck.com/) & Samaritan Tire (samaritantire.com/)

Originally live-streamed Monday, September 29, 2025 On this On-Screen Live special, Andrew, Chris & Eric are reporting back from their time spent at the 63rd New York Film Festival! They're sharing their thoughts on some of the films coming down the pike for the end of the year/early next, including new ones from: Kelly Reichardt (The Mastermind, starring Josh O'Connor, Alana Haim, John Magaro, Bill Camp, Gabby Hoffman & Amanda Plummer), Kent Jones (Late Fame, starring Willem Dafoe and Greta Lee), Noah Baumbach (Jay Kelly, starring George Clooney, Adam Sandler, Laura Dern, Billy Crudup, Riley Keough, Patrick Wilson, Stacy Keach, Jim Broadbent and Alba Rohrwacher), Luca Guadagnino (After the Hunt, starring Julia Roberts, Ayo Edebiri, Andrew Garfield, Michael Stuhlbarg & Chloë Sevigny) & more! On-Screen Live will return Monday, October 6th with our thoughts on One Battle After Another and more! Be sure to pick up our digital show on Terminator: Dark Fate, available now in our Patreon shop! Don't sleep on snagging your tickets to our 15th Anniversary show this December where we're talking all things Arnold in Total Recall! It's gonna be a gas and we wanna see you there! Click through for tickets now! Throughout 2025, we'll be donating 100% of our earnings from our merch shop to the Center for Reproductive Rights. So head over and check out all these masterful designs and see what tickles your fancy! Shirts? Phone cases? Canvas prints? We got all that and more! Check it out and kick in for a good cause! Original cover art by Felipe Sobreiro.

In this conversation, Dan and Jason share their personal hunting updates, coaching experiences in youth sports, and insights into hunting strategies. They discuss the importance of scouting, the use of technology in hunting, and the balance between hunting and life. The conversation emphasizes the significance of enjoying the hunting experience and passing down values to the next generation. Takeaways: Dan shares his recent bow shooting experiences and preparations for a hunting trip to South Dakota. Jason discusses the challenges of coaching youth sports and the lack of motivation among players. Both hosts reflect on the importance of patience and strategy in hunting, especially in relation to weather conditions. They emphasize the value of trail cameras in understanding deer behavior but caution against relying solely on them. The conversation highlights the significance of scouting and finding acorns for successful hunting. Dan and Jason discuss the role of technology in hunting, including apps that predict deer movement. They stress the importance of enjoying the hunting experience and not getting too caught up in competition or technology. The hosts reflect on the balance between hunting, family, and personal life, encouraging listeners to prioritize what matters. They discuss the potential impact of hunting pressure on properties and the need for careful management. The conversation concludes with a reminder to cherish the time spent outdoors and the values passed down to future generations. Learn more about your ad choices. Visit megaphone.fm/adchoices

Ladies and gentlemen, it is bow season eve here at home. Now, we know it's not officially recognized, but here at the STL we treat this like a national holiday. We truly hope that your sights are dialed, your stands are hung or blinds put out, and that you have plans to hit the woods either on opening day or this weekend- and by all means, hunt what makes you happy. We dive into that topic further in this episode. Check it out!