Podcasts about San Antonio

Instagram throwback, comparing, paying $100 for being late, ministry team, and finding delight in humankind... On the net, it's a positive. ----- JOKES FOR HUMANS TOUR: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://johncristcomedy.com/tour/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 10/10 - Knoxville, TN 10/11 - Greenville, SC 10/16 - York, PA 10/17 - Detroit, MI 10/18 - Cleveland, OH 10/24 - Birmingham, AL 10/25 - Chattanooga, TN 11/7 - Boise, ID 11/8 - Spokane, WA 11/9 - Tacoma, WA 11/20 - Abilene, TX 11/21 - San Antonio, TX 11/22 - Tyler, TX 11/23 - Austin, TX 12/5 - Phoenix, AZ 12/6 - Santa Rosa, CA 12/7 - Redding, CA 12/11 - South Bend, IN 12/12 - Munhall, PA 12/14 - Buffalo, NY 1/25 - Nashville, TN ----- Catch the full video podcast on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and follow us on social media (⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@netpositivepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠) for clips, bonus content, and updates throughout the week. ----- Email us at netpositive@johncristcomedy.com ----- FOLLOW JOHN ON: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ----- SUPPORT OUR SPONSORS ROCKET MONEY: Stop wasting money on things you don't use. Cancel your unwanted subscriptions – and manage your money the easy way – by going to https://RocketMoney.com/netpositive AG1: Get a FREE gift with your first order at https://DrinkAG1.com/netpositive to get started with AG1's Next Gen and and notice the benefits for yourself. GOODR: Pick up a pair at https://goodr.com/NETPOSITIVE and use code NETPOSITIVE for FREE SHIPPING ----- PRODUCED BY: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Alex Lagos⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Lagos Creative Learn more about your ad choices. Visit megaphone.fm/adchoices

In this message, Peter shares a powerful word on the transforming revelation of the cross. Drawing from Scripture and personal encounters, he reveals how Jesus' sacrifice breaks shame, heals the mind, and invites every heart to draw near again. This episode calls listeners to look at the cross—and live.Join us weekly on Zoom for Gospel Hour on Wednesdays at 9a CST: https://us02web.zoom.us/j/9657760302THE BRAVEHEART SUMMIT REGISTRATION IS LIVE! SECURE YOUR SPOT TODAY! The Braveheart Summit is a gathering point for people who are hungry to get trained in the Gospel and commissioned to take action for the furthering of God's Kingdom. Whether you're brand new to Braveheart or you've been with us for years, the Summit is for you. Join us in San Antonio and expect to get equipped, encouraged, strengthened and sent home on fire with a flame that never burns out.Details - November 6th-8th in San Antonio, Texas Click here to register. Click here to give to Braveheart and pay it forward. Send us a textSupport the show

Death in a Police Battle, Trauma as a Combat Veteran and Childhood.“From surviving horrific childhood abuse to fighting wars overseas, and later facing tragedy in uniform, Joe Smarro's life is a story of trauma, transformation, and a relentless drive to heal.” This episode of the Law Enforcement Talk Radio Show and Podcast, available for free on our website, on Apple Podcasts, Spotify, Youtube and most podcast platforms. Joe Smarro, a former San Antonio Police Officer and decorated U.S. Marine Corps combat veteran, has walked through some of life's darkest battles, both internal and external. His story begins in a childhood marked by extreme abuse, physical, emotional, and sexual. “I experienced things no child ever should,” Joe shares. “I left home at 15 just to survive.” The Law Enforcement Talk Radio Show and Podcast promoted across their Facebook , Instagram , LinkedIn , Medium and other social media platforms. By 17, he was a father, a role that forced him to grow up even faster. With the responsibilities of parenthood and the desire to build a better future, Joe joined the United States Marine Corps. He deployed twice to Iraq, serving in both Operation Enduring Freedom and Operation Iraqi Freedom, earning recognition for his bravery and service. But like so many others, Joe came home from war carrying invisible wounds. Look for supporting stories about this and much more from Law Enforcement Talk Radio Show and Podcast in platforms like Medium , Blogspot and Linkedin . After leaving the military, Joe found a new sense of duty in law enforcement, joining the San Antonio Police Department (SAPD) in 2005. However, his time as an officer would soon test him in ways he could never have imagined. While still a probationary officer, Joe was involved in a violent confrontation that ended in a death in a police battle. “It was the moment everything changed,” he recalls. “The fight, the death, the silence afterward, it all forced me to confront the trauma I'd been burying since childhood and combat.” Death in a Police Battle, Trauma as a Combat Veteran and Childhood. That moment became a turning point. Joe began to realize that his struggles, his pain, guilt, and emotional turmoil, were not weaknesses but warning signs. Signs that he, like many others, was carrying deep trauma as a combat veteran and as a police officer. Instead of running from it, Joe made a choice, to face it head-on and help others do the same. Available for free on their website and streaming on Apple Podcasts, Spotify, and other podcast platforms. Joe became one of the founding members of the SAPD Mental Health Unit (MHU), a groundbreaking program created to improve how police respond to individuals in crisis. What began as a small initiative grew into a nationally recognized model for compassionate policing, earning national and international awards for excellence. “We wanted to change the narrative, to bring empathy back to policing,” Joe explains. For more than 11 years, Joe served in that unit, developing training and protocols that have since influenced departments across the United States. His work, both on the streets and behind the scenes, showed that when law enforcement meets mental health with compassion, lives are saved, and trust is rebuilt. Joe's story gained national attention through the Emmy Award-winning documentary, Ernie & Joe: Crisis Cops, which follows two officers as they work to change how police respond to mental health calls in San Antonio. The film, supported by the IDA Enterprise Fund, Fork Films, and The Lovell Foundation, has been shown worldwide, sparking critical conversations about mental health, policing, and reform. Death in a Police Battle, Trauma as a Combat Veteran and Childhood. The Law Enforcement Talk Radio Show and Podcast episode is available for free on their website , Apple Podcasts , Spotify and most major podcast platforms. He also took his message to the stage, delivering a powerful TEDx San Antonio talk titled “I See You,” where he shared his belief in the power of empathy, understanding, and human connection. “We all want to be seen,” Joe said during that talk. “We all want to know we matter.” In 2017, Joe founded SolutionPoint+, a company dedicated to bridging the gap between criminal justice and behavioral health systems. As CEO, he leads a team that provides training, consulting, and speaking engagements nationwide, helping police departments, healthcare providers, and organizations create trauma-informed, emotionally intelligent workplaces. Joe's personal mission has evolved into a powerful national movement. His “big, hairy, audacious goal” is to eradicate suicide among all first responders, starting with law enforcement officers. “No one should have to carry their trauma alone,” Joe says. “Not a child, not a combat veteran, and not a cop.” His work has been featured across major News outlets, on the Law Enforcement Talk Radio Show and Podcast Social Media platforms like Facebook, Instagram, and LinkedIn, and on Apple Podcasts and Spotify, where he continues to reach new audiences through interviews and advocacy work. The full podcast episode is streaming now on Apple Podcasts, Spotify, and across Facebook, Instagram, and LinkedIn. Through his ongoing journey of healing, Joe Smarro reminds the world that trauma does not define you, what you do with it does. From a broken childhood to battlefields and beyond, his story is one of redemption, purpose, and service. Death in a Police Battle, Trauma as a Combat Veteran and Childhood. “I've lived through death, war, and despair. But I've also seen hope, healing, and the human capacity for change. That's why I share my story, because someone out there needs to know they're not alone.” Joe Smarro Follow Joe's work and mission through SolutionPoint+ and connect on Facebook, Instagram, LinkedIn, Apple, Spotify, and across the Internet. His story is a testament to courage, compassion, and the power of transforming pain into purpose. Be sure to follow us on MeWe , X , Instagram , Facebook, Pinterest, Linkedin and other social media platforms for the latest episodes and news. You can help contribute money to make the Gunrunner Movie . The film that Hollywood won't touch. It is about a now Retired Police Officer that was shot 6 times while investigating Gunrunning. He died 3 times during Medical treatment and was resuscitated. You can join the fight by giving a monetary “gift” to help ensure the making of his film at agunrunnerfilm.com . Background song Hurricane is used with permission from the band Dark Horse Flyer. You can contact John J. “Jay” Wiley by email at Jay@letradio.com , or learn more about him on their website . The Law Enforcement Talk Radio Show and Podcast promoted across their Facebook , Instagram , LinkedIn , Medium and other social media platforms. Get the latest news articles, without all the bias and spin, from the Law Enforcement Talk Radio Show and Podcast on Medium , which is free. Find a wide variety of great podcasts online at The Podcast Zone Facebook Page , look for the one with the bright green logo. Be sure to check out our website . Death in a Police Battle, Trauma as a Combat Veteran and Childhood. Attributions Solution Point + Ernie & Joe: Crisis Cops SAPD Mental Health Unit Wikipedia Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Support the sponsors to support the show! Download Cash App Today: [https://capl.onelink.me/vFut/wdild9do] #CashAppPod. Cash App is a financial services platform, not a bank. Banking services provided by Cash App's bank partner(s). Prepaid debit cards issued by Sutton Bank, Member FDIC. See terms and conditions at https://cash.app/legal/us/en-us/card-agreement. Direct Deposit, Overdraft Coverage and Discounts provided by Cash App, a Block, Inc. brand. Visit http://cash.app/legal/podcast for full disclosures. Stop putting off those doctors appointments and go toZOCDOC.com/SODER to find and instantly book a top-rated doctor today. That's ZOCDOC.com/SODER https://www.zocdoc.com/?utm_medium=audiopodcast&utm_campaign=soder Eat smart at FactorMeals.com/soder50off and use code soder50off to get 50% off your first box, plus Free Breakfast for 1 Year. That's code soder50off at FactorMeals.com/soder50off for 50% off your first box, plus Free Breakfast for 1 Year. Get delicious, ready-to-eat meals delivered—with Factor. *Offer only valid for new Factor customers with code and qualifying auto-renewing subscription purchase. https://www.factor75.com/pages/podcast?c=SODER50OFF&mealsize=1-8&utm_source=podcast&utm_medium=cpm&utm_campaign=podcast50off&discount_comm_id=ae97cdba-b315-4752-8023-6a6a77bae942&utm_content=act_podcast_podcastads The Golden Retriever of Comedy Tour is coming to your city! Get tickets at https://www.dansoder.com/tour Oct 9 Knoxville, TN OCT 10 Atlanta, GA Oct 11 Louisville, KY Oct 24 Providence, RI OCT 25 Nashville, TN NOV 7 San Antonio, TX NOV 8 Austin, TX NOV 13 Iowa City, IA Nov 14 Minneapolis, MN NOV 15 Madison, WI NOV 21 Kansas City, MO NOV 22 St. Louis, MO DEC 5 Vancouver, BC DEC 6 Eugene, OR DEC 12 Columbus, OH DEC 13 Royal Oak, MI Follow Geoffrey Asmus https://www.instagram.com/geoffreyatm/?hl=en https://www.whitecomedian.com/ https://www.tiktok.com/@geoffreyatm PLEASE Drop us a rating on iTunes and subscribe to the show to help us grow. https://podcasts.apple.com/us/podcast/soder/id1716617572 Connect with DAN Twitter: https://Twitter.com/dansoder Instagram: https://www.instagram.com/dansoder Tiktok: https://www.tiktok.com/@dansodercomedy Facebook: https://www.facebook.com/dansoder Youtube: http://www.youtube.com/@dansoder.comedy #dansoder #standup #comedy #entertainment #podcast Produced by  Mike Lavin   @homelesspimp   https://www.instagram.com/thehomelesspimp/?hl=en

Dean's Chat hosts, Drs. Jensen and Richey, welcome Dr. Walter Strash and his daughter, Bella Strash, a 4th year student at the University of Texas Rio Grande Valley - School of Podiatric Medicine, to the podcast. We discuss, the new podiatric school in Texas, now with 4th year students out on rotation. Bella's experience in podiatry since childhood, and her passion for running and surgery! Dr. Walter W. Strash, DPM, FACFAS, is a highly respected podiatric foot and ankle surgeon with more than three decades of clinical experience in San Antonio, Texas. He earned his Doctor of Podiatric Medicine degree from Temple University School of Podiatric Medicine in 1988, following his undergraduate studies in biology and psychology at Carleton University in Ottawa, Canada. He then completed his surgical residency at Metropolitan Hospital in Pennsylvania. In 1991, Dr. Strash founded Alamo Family Foot & Ankle Care, where he continues to provide comprehensive treatment for a wide spectrum of conditions including bunions, hammertoes, Achilles tendon disorders, plantar fasciitis, arthritis, and complex reconstructive procedures. He is double board certified by the American Board of Foot & Ankle Surgery in both Foot Surgery and Reconstructive Rearfoot & Ankle Surgery, and he is a Fellow of the American College of Foot and Ankle Surgeons. Alongside his private practice, Dr. Strash serves as an Associate Professor in the Department of Orthopedic Surgery at the University of Texas Health Science Center in San Antonio, where he contributes to teaching, mentorship, and research. His clinical philosophy is rooted in evidence-based medicine, ensuring that patient care is guided by proven scientific approaches. Known for his patient-centered care and surgical expertise, Dr. Strash is recognized as both a leader and innovator in podiatric medicine. His dedication to advancing the profession through education, research, and compassionate clinical practice has made him a trusted physician and mentor to the next generation of podiatric surgeons. Enjoy this episode with a daughter following in her father's footsteps and helping pave the way for a new generation of podiatrists!

"We just want our daughter's remains returned so we can have some closure to our grief."On 15 August 2015, employees at the Mission Park Funeral Chapels North in San Antonio, TX closed up for the evening. They'd just held a service for a young woman named Julie Mott who had perished after a lifelong battle with cystic fibrosis. By 4:30 PM that Saturday, the doors were locked and the ADT alarm system was set.When staff returned to the facility the following morning, they were surprised to see that Julie's casket had been moved from an empty hallway and now rested in a strange position near an exit door. And inside the casket, there was nothing. Her remains were missing...Research by Ira RaiWriting by Amelia WhiteHosting & production by Micheal WhelanLearn more about this podcast at http://unresolved.meIf you would like to support this podcast, consider heading to https://www.patreon.com/unresolvedpod to become a Patron or ProducerBecome a supporter of this podcast: https://www.spreaker.com/podcast/unresolved--3266604/support.

What happens when a Type-A, Stanford alum, and mom of six learns to slow down? For Jennifer, when yoga entered her life, she discovered a new kind of success: presence. In this episode, Adrienne and Jennifer—co-leaders of Vibrant Yoga Leadership 300 hour Yoga teacher training school and longtime collaborators—share stories of how yoga taught Jennifer to listen instead of push, breathe instead of rush, and stay curious about every style and season. Whether she's traveling with her husband, trying new yoga styles around the world, or co-leading advanced teacher trainings, Jennifer embodies a modern yogi's curiosity and heart. Her story is a beautiful reminder that slowing down doesn't mean losing momentum—it means finding peace within it. Tune in for a conversation about balance, growth, and finding peace in every season of life.SHARE YOUR STORIES WITH US! Email us at yogachanged@gmail.comSend us a textWanna be on the show? Click here to fill out our guest info form or drop us a email at yogachanged@gmail.comFollow us on TikTok:https://www.tiktok.com/@yogachangedFollow us on Instagram:https://www.instagram.com/yogachanged/For more, go to https://howyogachangedmylife.comThe theme music for this episode, “Cenote Angelita”, was written and produced by Mar Abajo Rio AKA MAR Yoga Music. Dive deeper into this and other original yoga-inspired compositions by visiting bio.site/mcrworks. For the latest updates on upcoming events featuring his live music for yoga and meditation, be sure to follow @maryogamusic on Instagram.

Jennifer (Jenny) Rozelle is one of the Owners of Indiana Estate & Elder Law. She serves in a leadership role focusing on firm management, strategic growth, team development, and speaking locally and nationally on various estate and elder law topics.  Jenny obtained her bachelor's degree in both political science and history from Butler University and a Doctor of Jurisprudence from Indiana University Robert H. McKinney School of Law. • • • This episode of the podcast is hosted by Jon Luskin, CFP®, a long-time Boglehead and financial planner. The Bogleheads® are a group of like-minded individual investors who follow the general investment and business beliefs of John C. Bogle, founder and former CEO of the Vanguard Group. It is a conflict-free community where individual investors reach out and provide education, assistance, and relevant information to other investors of all experience levels at no cost. The organization supports a free forum at Bogleheads.org, and the wiki site is Bogleheads® wiki.    Since 2000, the Bogleheads® have held national conferences in major cities across the country. The 2025 conference will take place in San Antonio, Texas, from October 17 to 19. In addition, local Chapters and foreign Chapters meet regularly, and new Chapters form periodically. All Bogleheads activities are coordinated by volunteers who contribute their time and talent.   This podcast is supported by the John C. Bogle Center for Financial Literacy, a non-profit organization approved by the IRS as a 501(c)(3) public charity on February 6, 2012. Your tax-deductible donation to the Bogle Center is appreciated.   Show Notes: Legal Tea podcast Bogleheads on Investing with Ryan Barrett and Mike Piper: Episode 52 Bogleheads® Live with Cameron Huddleston: Episode 34 Legal Tea podcast - Ep. No. 203. Current Trends - When Good Deeds Go Bad: Transfer on Death Deed Version The National Academy of Elder Law Attorneys (NAELA)

This week, Preston chats with the new Executive Director of The American Fisheries Society (AFS), Jeff Kopaska. They cover the unprecedented challenges Jeff has faced in his first year in the new role and the success of the San Antonio meeting in August. Jeff then discusses his innovative vision for how AFS can evolve to continue to meet the needs of its diverse membership base and to support federal employees in the current unpredictable political climate. We hope that you enjoy this episode!   Main point: "Relationships are everything!" Jeff's email address: jkopaska@fisheries.org  AFS' webpage: https://fisheries.org/    Get in touch with us! The Fisheries Podcast is on Facebook, Twitter, Instagram, Threads, and Bluesky: @FisheriesPod  Become a Patron of the show: https://www.patreon.com/FisheriesPodcast Buy podcast shirts, hoodies, stickers, and more: https://teespring.com/stores/the-fisheries-podcast-fan-shop Thanks as always to Andrew Gialanella for the fantastic intro/outro music. The Fisheries Podcast is a completely independent podcast, not affiliated with a larger organization or entity. Reference to any specific product or entity does not constitute an endorsement or recommendation by the podcast. The views expressed by guests are their own and their appearance on the program does not imply an endorsement of them or any entity they represent. Views and opinions expressed by the hosts are those of that individual and do not necessarily reflect the view of any entity with those individuals are affiliated in other capacities (such as employers).

MUSICHayley Williams is revealing who she's calling out as the “racist country singer” in her song “Ego Death at a Bachelorette Party.” https://www.youtube.com/watch?si=FrwDiBQxk57ZdKnU&v=fN5rvIvjpnc&feature=youtu.be A 30th anniversary edition of The Smashing Pumpkins' double album Mellon Collie and the Infinite Sadness will be out on November 21st.Tina Turner's hometown of Brownsville, Tennessee, unveiled a statue honoring the late singer, but fans are not convinced it captures her at her best. NEW ALBUM RELEASES:Waylon Jennings - SongbirdOasis - (What's the Story) Morning Glory? 30th Anniv. EditionTaylor Swift - Life of a Showgirl TV• Friday on Netflix: The series premiere of "Monster: The Ed Gein Story". Charlie Hunnam plays serial killer Ed Gein, whose crimes inspired the characters Norman Bates from "Psycho", Leatherface from "The Texas Chainsaw Massacre", and Buffalo Bill from "Silence of the Lambs". (Trailer)• Friday on HBO Max: The streaming premiere of "Bring Her Back", a horror film starring Sally Hawkins from "The Shape of Water" as a creepy foster mother who takes in two teenagers and they discover that she wants them for a dark ritual intended to bring her dead daughter back to life. (Trailer)• Friday on Peacock: The streaming premiere of "Honey Don't", starring Margaret Qualley as a private investigator looking into some mysterious deaths tied to a shady church run by Chris Evans. (Trailer)• Saturday at 11:30 p.m. on NBC: Bad Bunny hosts the 51st season premiere of "Saturday Night Live", and Doja Cat is the music guest.• Sunday at 9:00 p.m. on AMC: "The Walking Dead: Daryl Dixon". Lori Loughlin and her husband of nearly 28 years, Mossimo Giannulli, have separated. https://people.com/lori-loughlin-and-mossimo-giannulli-separate-after-nearly-28-years-of-marriage-exclusive-7502189 In other couple news: Ellen DeGeneres and Portia de Rossi be the next celebrity break-up? According to sources, Portia needs space from Ellen. One source says, quote, "Portia loves Ellen dearly, but she feels totally suffocated much of the time, because every aspect of her life is constantly micromanaged. https://www.yahoo.com/entertainment/celebrity/articles/ellen-degeneres-wife-wants-time-160000933.html· MOVING ON INTO MOVIE NEWS:IN THEATERS:The Smashing Machine (Dwayne Johnson, Emily Blunt) DDwayne Johnson plays wrestler and MMA fighter Mark Kerr in this biography about his career and struggles with narcotics. Emily Blunt plays his high maintenance wife and the MMA's Ryan Bader plays his trainer.Bone Lake (Maddie Hasson, Marco Pigossi)A seductive horror story where a couple's romantic vacation at a secluded lakeside estate is altered when they're forced to share the mansion with another couple . . . which spirals into a blur of sex, lies and manipulation.Anemone (Daniel Day-Lewis, Sean Bean) stars Daniel Day-Lewis in a movie directed by his son, Ronan Day-Lewis. After living as a hermit for 20 years, his isolation is disturbed by the sudden appearance of his brother, played by Sean Bean.Are We Good? (Marc Maron documentary) is out today. Ethan Hawke is back as the serial killer The Grabber in Black Phone 2, a sequel to his 2021 horror hit The Black Phone. https://www.youtube.com/watch?v=pWNucAcRoBYAND FINALLYNew releases from Billie Eilish, Billy Joel, Sammy Hagar, Talking Heads and Warren Zevon are among the highlights of Record Store Day's Black Friday lineup.There are 175 limited-edition items on either vinyl or CD slated to drop that day. Check out the complete list at RecordStoreDay.com, or read on for our Top 25 picks.Cage the Elephant - Live From The Vic - 2-LP. This was recorded in 2011 at the famed Chicago venue.Creed - Live in San Antonio (11/14/1999) - 2-LP. This is Creed's first live album. Billie Eilish - Live - 10-inch EP. Live recordings from Amazon's Songline series, never before released physically.Jelly Roll - Beautifully Broken (Pickin' Up The Pieces) - LP. This features 13 tracks from the digital deluxe version of Jelly Roll's 2024 album, Beautifully Broken. Scott Weiland - "If I Could Fly"/"Barbarella (Live)" - 7-inch. This features a previously unreleased song from the late Stone Temple Pilots singer. AND THAT IS YOUR CRAP ON CELEBRITIES!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Per the UFL;The United Football League is committed to delivering the most accessible and innovative football experience every spring. This offseason, in partnership with our new ownership group, we've refreshed our vision for the league with a focus on playing in more intimate venues that elevate the fan experience and bring unmatched energy to game day.As part of this process, we conducted a thorough review of all markets and venues. After careful consideration, we've made the difficult decision to depart from the Memphis, Michigan, and San Antonio markets. Unfortunately, the stadium options currently available in these areas do not align with our new vision.As we look ahead to potential expansion in 2028, we remain hopeful that the right venues will become available in these markets so we can return and once again bring UFL football to these communities.Further details about the league's new markets and venues will be shared in an announcement next week.Thank you for being a fan and joining us on this journey. We can't wait to kick off an incredible 2026 season with you in March!Best,Russ BrandonPresident & CEOUnited Football League#UFL #UFLNews #UFLExpansion

This week on bigcitysmalltown, we examine the role of food sustainability and local agriculture at the San Antonio Food Bank—an organization best known for feeding more than 100,000 people each week, but less recognized as one of the city's largest farming operations.Host Cory Ames sits down with Mitch Hagney, Director of Food Sustainability at the San Antonio Food Bank, to discuss how the Food Bank is rethinking traditional emergency food services through innovative farming practices and climate-adapted crops. With more than 70 acres under cultivation, including fields at Mission San Juan and the Food Bank's main campus, Hagney and his team are growing millions of pounds of fresh produce while addressing long-term food security for the region.They discuss:• The origins and evolution of the Food Bank's farming initiative• The challenges and advantages of agriculture in San Antonio's climate and soils• Why the Food Bank invests in drought-tolerant crops like figs, cactus, and amaranth• San Antonio's underutilized potential for urban agriculture and perennial food forestry• The broader implications of building a resilient regional food system in a fast-growing city• Opportunities and limitations for organic and regenerative farming across TexasThis conversation explores what it means for a city like San Antonio to build a sustainable and secure food future—connecting health, culture, land use, and community resilience.RECOMMENDED NEXT LISTEN:▶️ #127. What If We Replaced Every Lawn in San Antonio? – Explore how transforming our yards could reshape the city's health and environment. Guest host Cory Ames interviews Monika Maeckle about native plants, water-wise landscapes, and practical tips for building a more sustainable, biodiverse San Antonio—one lawn at a time.-- -- CONNECT

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

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Thinking about buying your first rental property? In this episode, Kathy Fettke talks with new investor Genica Proctor, who shares the story of how she got started in real estate. You'll hear why she chose the Alabama market over San Antonio, why she decided on a turnkey rental property instead of a fixer-upper, and what made her choose to work with RealWealth. If you've been wondering how to take the first step toward building passive income with rental properties, Genica's experience offers practical lessons and inspiration for new and seasoned investors alike.

How Did Foresight — and a Lot of Grit — Turn One Client into a Thriving Business?Can tenacity turn setbacks like the 2008 GFC into career breakthroughs?This week on Retail Retold, Chris Ressa sits down with Bethany Babcock, founder of Foresite Commercial Real Estate — and a mom of three who has built a thriving firm through sheer tenacity.Bethany's journey is anything but conventional. Born in the U.S. but raised in Chile, she came to Texas at 18 with no financial support and worked her way through college while getting her start in real estate. When the 2008 financial crisis hit, she doubled down instead of walking away — jumping into commission-only investment sales and eventually founding her own firm in 2014 with a single client.Since then, Bethany has grown Foresite into a respected full-service company with offices in San Antonio, Austin, and Houston. Along the way she created the CRE Launch Program, an internship pipeline that's bringing fresh talent into the industry. Her story blends personal grit with professional innovation, offering valuable lessons for anyone navigating today's retail real estate market.From raising bilingual kids to raising capital, Bethany shows what it takes to persevere — and why “trust but verify” is more than just a business mantra.What you'll hear: How a mom of three turned setbacks into a thriving CRE businessWhy 2008's downturn became a springboard, not a stumbling blockHow mentorship and grit fueled Bethany's career shift into retailThe inside story of launching Foresite with one client and growing from thereThe birth of the CRE Launch Program and its role in shaping new talentMarket insights: San Antonio and Austin leasing strength, local buyers vs. international investorsA high-stakes deal that fell apart — and the hard lesson learnedChapters00:00 Introduction to Bethany Babcock02:43 Bethany's Journey into Commercial Real Estate06:05 Career Development and Starting Foresite08:52 Growth and Challenges in Business11:39 Current Market Insights and Trends14:53 Local vs. International Investors17:55 Lessons from a Challenging Deal21:40 The CRE Launch Program and Closing Thoughts

¿Qué tienen en común Francisco de Goya, Albert Einstein y San Antonio de Padua? En este episodio especial de La teoría de la mente, nos montamos en una bicicleta emocional e intelectual, desde una ermita cerrada hasta los rincones más oscuros y brillantes del cerebro humano. ‍♂️ Todo comienza con una parada frente a los frescos de Goya en la Ermita de San Antonio de la Florida. Ese lugar íntimo y poderoso donde el genio aragonés pintó la escena del milagro de la resurrección y la justicia. San Antonio compareciendo milagrosamente en dos lugares al mismo tiempo para salvar a su padre de una falsa condena. Pero también nos encontramos con otro Goya, el de la Quinta del Sordo, el de las Pinturas Negras, el del dolor, el del “Saturno devorando a su hijo”… y sin embargo, también con el del "Aún aprendo", esa frase grabada en la vejez que es una declaración de principios. De Goya pasamos a Einstein, cuyo cerebro fue estudiado por la neurocientífica Marian Daimon. Y aquí nos damos cuenta de algo sorprendente: el tamaño no importa, lo que importa es la eficiencia de las conexiones, como esa fibra óptica cerebral que permite a las ideas viajar más rápido. Y hablando de conexiones, te explicamos cómo funciona el aprendizaje: como agua que fluye por surcos en una colina. Cuanto más usamos una conexión, más fuerte se hace. Por eso a veces cuesta cambiar de opinión, o superar un trauma. Pero también por eso, cada nueva sorpresa es una oportunidad para crear una nueva conexión, para cambiar, para vivir mejor. Entre la neurociencia y el arte, este episodio es un canto a la curiosidad, la reinvención y el aprendizaje continuo. A la capacidad de sorprendernos, de reaprender, incluso cuando creemos que ya lo sabemos todo. Porque como dice Goya, "Aún aprendo", y como te preguntamos hoy: ¿Quién quieres ser de mayor? Enlaces importantes Nuestra escuela de ansiedad: www.escuelaansiedad.com Nuestro nuevo libro: www.elmapadelaansiedad.com Visita nuestra página web: http://www.amadag.com Facebook: https://www.facebook.com/Asociacion.Agorafobia/ Instagram: https://www.instagram.com/amadag.psico/ Youtube Amadag TV: https://www.youtube.com/channel/UC22fPGPhEhgiXCM7PGl68rw Palabras clave SEO Goya,aún aprendo,Francisco de Goya,San Antonio de Padua,frescos Goya,Ermita San Antonio,Einstein,neurociencia,Marian Daimon,conexiones cerebrales,glía cerebral,aprendizaje,Donald Hebb,neuronas,plasticidad cerebral,sorpresa,creatividad,curiosidad,psicología del aprendizaje,ansiedad,cambios cerebrales,Pinturas negras,Goya Burdeos,Saturno devorando a su hijo Hashtags #AúnAprendo, #NeurocienciaCreativa, #GoyaYElCerebro, #LaTeoríaDeLaMente, #PsicologíaYArte, #SorpresaEsVida Títulos alternativos sugeridos 4 hábitos que te conectan con la creatividad y el aprendizaje continuo (aunque tengas 70 años) Deja de pensar que ya lo sabes todo: Goya y Einstein te explican por qué Esta forma de aprender cambiará tu cerebro para siempre (neurociencia real) 5 cosas que nunca te contaron sobre cómo funciona tu cerebro ¿Quién quieres ser de mayor? La pregunta que puede salvarte la vida

We head out to Abu Dhabi as the start of the NBA preseason is underway with Jalen Brunson and the Knicks... Big Perk tells us the BIG changes he's already seeing. AND... we're just over 24 hours from the start of the WNBA Finals! We tell you why this series may come down to which star shines brightest: Aja Wilson or Alyssa Thomas... PLUS.. sticking in the W-- The Indiana Fever just held their exit interviews and let me tell you.. Caitlin Clark spoke about Napheesa Collier's comments for the first time... We all know that Anthony Edwards can jump out the gym... but you won't believe how he says he plans on taking a leap this season...And... Zion's slimmed down and taken his talents to the land down under as the Pelicans are in Australia.. but is his new look enough to put his team back on the map? Plus... a live report from San Antonio on why it might already be Wemby's world and the rest of the league is just living it.. Plus... Proof? BIg Perk is learning french! All that and more right after this Learn more about your ad choices. Visit podcastchoices.com/adchoices

Judge Darrell Dullnig has presided over ten separate municipal courts in Texas during his career, offering a unique and seasoned perspective on one of the most vital areas of our justice system. In this episode, he sheds light on the critical role municipal courts play, the common misconceptions even attorneys have, and why a little kindness and respect go a long way in the courtroom. Municipal courts handle more cases than county and district courts combined, and all lawyers should have an accurate understanding of their purpose and processes. From deferred disposition to dealing with pro se litigants, Judge Dullnig shares insights, stories, and a touch of humor from the bench. Learn more about your ad choices. Visit megaphone.fm/adchoices

Mt. Rushmore of radio, breaking out Amazing Grace, Charlie Kirk's Memorial, and worshipping on South Beach… On the net, it's a positive. ----- JOKES FOR HUMANS TOUR: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://johncristcomedy.com/tour/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 10/2 - Evansville, IN 10/3 - Dayton, OH 10/4 - Peoria, IL 10/10 - Knoxville, TN 10/11 - Greenville, SC 10/16 - York, PA 10/17 - Detroit, MI 10/18 - Cleveland, OH 10/24 - Birmingham, AL 10/25 - Chattanooga, TN 11/7 - Boise, ID 11/8 - Spokane, WA 11/9 - Tacoma, WA 11/20 - Abilene, TX 11/21 - San Antonio, TX 11/22 - Tyler, TX 11/23 - Austin, TX 12/5 - Phoenix, AZ 12/6 - Santa Rosa, CA 12/7 - Redding, CA 12/11 - South Bend, IN 12/12 - Munhall, PA 12/14 - Buffalo, NY 1/25 - Nashville, TN ----- Catch the full video podcast on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and follow us on social media (⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@netpositivepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠) for clips, bonus content, and updates throughout the week. ----- Email us at netpositive@johncristcomedy.com ----- FOLLOW JOHN ON: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ----- SUPPORT OUR SPONSORS GLORIFY: Get a 14 day free trial when you visit https://glorify-app.com/netpositive MANDO: Control Body Odor ANYWHERE with @shop.mando and get $5 off your Starter Pack (that's over 40% off) with promo code NETPOSITIVE at https://shopmando.com MOSH: Save 20% off plus FREE shipping on the Best-Sellers Trial Pack at https://moshlife.com/NETPOSITIVE ----- PRODUCED BY: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Alex Lagos⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Lagos Creative

In this message, Peter unpacks Romans 1 and the revelation that righteousness is not just a theological concept but a living gift we are called to experience. He challenges believers to move beyond striving and unbelief into the joy of peace with God, the assurance of forgiveness, and the strength to stand as oaks of righteousness in a world marked by struggle and distraction. We invite you cling to the Lamb, receive the finished work of Jesus, and let righteousness flow like a never-ending stream into every part of life.Join us weekly on Zoom for Gospel Hour on Wednesdays at 9a CST: https://us02web.zoom.us/j/9657760302THE BRAVEHEART SUMMIT REGISTRATION IS LIVE! SECURE YOUR SPOT TODAY! The Braveheart Summit is a gathering point for people who are hungry to get trained in the Gospel and commissioned to take action for the furthering of God's Kingdom. Whether you're brand new to Braveheart or you've been with us for years, the Summit is for you.Join us in San Antonio and expect to get equipped, encouraged, strengthened and sent home on fire with a flame that never burns out.Details - November 6th-8th in San Antonio, Texas Click here to register.Have you been blessed by Braveheart? Help us continue to run with the Gospel! Click here to pay it forward.Send us a textSupport the show

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

In this episode of the Get Real Podcast, San Antonio Board of REALTORS® Government Affairs Director Martin Gutierrez, Board Chair Ed Zapata and CEO Gilbert Gonzalez break down what Propositions A and B mean for Bexar County's future.These ballot measures would fund major upgrades to the Freeman Coliseum, Frost Bank Center and Stock Show & Rodeo Grounds, and help bring a new downtown arena for the San Antonio Spurs — all fueled primarily by visitor-generated revenue.As REALTORS®, SABOR recognizes how these investments strengthen our economy, increase property values and make San Antonio a more vibrant place to live, work and invest.

The Golden Retriever of Comedy Tour is coming to your city! Get tickets at https://www.dansoder.com/tour OCT 3 Tucson, AZ Oct 4 Denver, CO Oct 9 Knoxville, TN OCT 10 Atlanta, GA Oct 11 Louisville, KY Oct 24 Providence, RI OCT 25 Nashville, TN NOV 7 San Antonio, TX NOV 8 Austin, TX NOV 13 Iowa City, IA Nov 14 Minneapolis, MN NOV 15 Madison, WI NOV 21 Kansas City, MO NOV 22 St. Louis, MO DEC 5 Vancouver, BC DEC 6 Eugene, OR DEC 12 Columbus, OH DEC 13 Royal Oak, MI Follow Earthquake and go watch his new Netflix special "Joke Telling Business" https://www.therealearthquake.com/ https://www.instagram.com/therealearthquake/ https://www.youtube.com/channel/UCaYRTs_TYOvq7SIpINbN8eA/videos PLEASE Drop us a rating on iTunes and subscribe to the show to help us grow. https://podcasts.apple.com/us/podcast/soder/id1716617572 Connect with DAN Twitter: https://Twitter.com/dansoder Instagram: https://www.instagram.com/dansoder Tiktok: https://www.tiktok.com/@dansodercomedy Facebook: https://www.facebook.com/dansoder Youtube: http://www.youtube.com/@dansoder.comedy #dansoder #standup #comedy #entertainment #podcast Produced by  Mike Lavin   @homelesspimp   https://www.instagram.com/thehomelesspimp/?hl=en

CEO and Chief Content Officer Bob Wills joins David, Craig 5, and Zac as we look forward to one of the premier comic book, toy, arcade, tv, film, celebrity photo op/autograph signing conventions in the WORLD!https://www.spaceconsa.com/Buy your next lightsaber and more at https://legionsabers.com/ and use the code STUFF at checkout for 15% off!You can also help the podcast and type out a review on APPLE Podcasts and give us 5 stars on SPOTIFY!Email us your questions, comments, random thoughts, anything you want to share with us at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠starwarsstuffpodcast@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠NEW TIERS NOW ONLY ON Patreon: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/Starwarsstuffpodcast2187⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/c/StarWarsstuffPodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://vm.tiktok.com/gTr8Pg/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TWITTER - @STUFFpodINSTAGRAM - @starwarsstuffpodFACEBOOK - STAR WARS stuff group and Star Wars stuff Podcast pagestarwarsstuffpodcast.comShoutouts to our TOP Tier PATRONS!Liam McCallionKevin LeiningerDevin McCaffreyZac NetzelMaya MorrissAdam HaberFrontrowkingMariana Attia-ArnoldCamfromIndianaResqJedi27Alex BlundellIndiana SoloTHANK YOU ! ! ! ! !

Levi Rodgers, a former U.S. Army Special Forces Green Beret, shares his powerful story of survival, recovery, and building the number one team in Texas. After a near-fatal IED, Levi found purpose in real estate, inspired by a single act of agent honesty. He unpacks the disciplined systems of his 280-agent team, detailing his use of AI (Shiloh), a unique in-house desktop appraiser to win listings, and his military-style "PACE Plan" for overcoming challenges. His final piece of advice is simple: you have to take action.   Links mentioned in the show:   Levi's Zillow Premier Agent video https://www.youtube.com/watch?v=q_NwwVvSMQ4   Our episode with Ryan from Fello https://www.youtube.com/watch?v=9Wr96sFkxog   Connect with Levi on LinkedIn - Instagram - Facebook or online at LRGRealty.com.  Office number: 210-331-7000 Levi@LeviRodgersGroup.com   Subscribe to Real Estate Insiders Unfiltered on YouTube! https://www.youtube.com/@RealEstateInsidersUnfiltered?sub_confirmation=1   To learn more about becoming a sponsor of the show send us an email: jessica@inman.com You asked for it. We delivered. Check out our new merch! https://merch.realestateinsidersunfiltered.com/   Follow Real Estate Insiders Unfiltered Podcast on Instagram - YouTube, Facebook - TikTok. Visit us online at realestateinsidersunfiltered.com.   Link to Facebook Page: https://www.facebook.com/RealEstateInsidersUnfiltered Link to Instagram Page: https://www.instagram.com/realestateinsiderspod/ Link to YouTube Page: https://www.youtube.com/@RealEstateInsidersUnfiltered Link to TikTok Page: https://www.tiktok.com/@realestateinsiderspod Link to website: https://realestateinsidersunfiltered.com This podcast is produced by Two Brothers Creative. https://twobrotherscreative.com/contact/  

On this episode of the I Dare You Podcast, we welcome Alfred Brenner, a former Marine Corps K9 Handler whose life took a dramatic turn in 2010. After completing Marine Corps Boot Camp at Paris Island, Alfred's path led him to Military Police School and eventually to become a K9 Handler, training at Lackland AFB in San Antonio, Texas. While deployed in 2010, Sgt. Brenner was severely injured by an IED explosion that tragically took the life of his K9 partner, Grief. Through numerous surgeries and months of physical recovery, Alfred discovered that the emotional pain of losing his partner far outweighed his physical wounds. It was during this healing journey that he found his new purpose. Before medically retiring from the Marines, Alfred made one final contribution by helping train the next generation of handlers. Today, his mission has transformed into sharing his powerful experiences as a handler and inspiring others with his message of resilience and how to "Survive with Grief". Exclusive for I Dare You Podcast listeners, be part of The Dare Club and get your FREE Thrive visual synopsis, Thrive worksheet, and Well-Being Assessment PDFs! Simply go to www.idareyoupod.com Connect with Alfred: Social: @sgtbrenner survivingwithgrief@gmail.com www.survivingwithgrief.com

Fit Mother Project Podcast number 166 introduces us to Dr. Melissa Mahan. A 59-year-old grandmother of six, higher-ed leader, and certified professional coach from San Antonio who refused to let family history dictate her future. After a routine checkup in early 2024 revealed an A1C of 6.6 with high cholesterol and blood pressure, she chose a structured, natural path over medication—and found the Fit Mother Project. What followed was a systems-driven transformation built on consistent action, community support, and faith. Within months, Melissa dropped her A1C to ~6.0, normalized her blood pressure, improved her lipid ratios, and lost ~35 pounds—largely by dialing in “protein first,” lifting consistently, and stacking simple habits like morning sunlight walks. She also learned powerful glucose-management strategies through a CGM, discovering how pairing protein/fiber (and avoiding “spike-on-a-spike” combos like soda before pizza) dramatically changed her numbers. Melissa shares the tweaks that mattered (e.g., swapping coconut milk for almond milk in shakes and adding psyllium husk), along with her mantra of the “relentless return”—not perfection, but always coming back to the next right action. She describes how Fit Mother retreats, small-group coaching, and the in-app sisterhood reinforced mindset shifts, helped her navigate menopause challenges, and kept her on track during celebration-heavy seasons. Now, just shy of 60, Melissa is training for senior-level cycling events and planning a 500-mile Camino de Santiago ride in Spain—proof that health creates possibilities. Her challenge to listeners: dare to dream, set a meaningful goal, and finish this year strong.Key Takeaways:A1C 6.6 → ~6.0; BP/lipids trending normal~35 pounds down; energy and mood up“Protein first” meals; stronger satiety, fewer cravingsCGM insights; smarter food order and pairingSkip soda-before-pizza; avoid “spike on a spike”Fiber + protein before carbs; steadier glucoseAlmond milk swap; lower sugar, cleaner shakesPsyllium add-in; soluble fiber, better fullnessMorning sunlight + 20–30 min walk stackStrength training 2–4x/week; progressive overloadPower-meter cycling; targeted endurance gainsRetreats + small groups; consistent accountabilityMenopause-aware tweaks; sleep and stress prioritized“Relentless return” mindset; progress over perfectionBig goal: 500-mile Camino; senior cycling eventsWant To Change Your Life? Check Out Foundations!Foundations is a simple, sustainable, and specific weight loss program designed especially for busy women over 40. With short metabolic training workouts, an easy-to-follow meal plan, and an accountability team there for you every step of the way, Foundations can help you lose weight, regain energy and vitality, and live life to the fullest. Click here to see everything you get when you join FM30X, subscribe to our YouTube Channel, check out our blog, and follow us on Instagram, TikTok, Facebook,

Send us a textHave you ever looked up from your phone to realize you've missed an important moment? That's exactly what happened to Joey Odom when he missed his five-year-old son's first-ever soccer goal because he was staring at his screen. That painful moment became the catalyst for a life-changing mission.Support the showKEEPING KIDS SAFE ONLINEConnect with us...www.nextTalk.orgFacebookInstagramContact Us...admin@nextTalk.orgP.O. BOX 160111 San Antonio, TX 78280

David Wynn and Renee Merker, and Joe Jackson give listeners a peek into what to expect from the upcoming Annual Meeting in San Antonio, Texas!For More Information Visit pmpa.org/podcasts

Want to find out the current travel trends for Americans?  Join Alison and Stephanie as they interview Van Darden from Talker Research to discuss their new 2025 travel trends report and the importance of understanding these trends for both business and fun.  They then hear Van discuss his love of San Antonio, Texas, one of the top 10 most populous cities in the USA. To see the entire travel trends report you can visit Talkerresearch.com/travel

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

San Antonio radio legend Trey Ware and popular talker Sean Rima will shake up your morning routine! Keeping you up to date with lively chatter on the hottest news topics in SA, across the state, and around the world.

Q1 : Plus grand, plus fort… et affamé comme jamais. Éloigné des parquets pendant plusieurs mois à cause d'une thrombose veineuse, Victor Wembanyama est impatient de rejouer en NBA ! Le pivot des Spurs a impressionné physiquement lors du media day. Le français a profité de cette occasion pour envoyer à la NBA en annonçant qu'il s'était entraîné comme un dingue cet été. Wembanyama peut-il être MVP dès cette saison ?Q2: De'Aaron Fox, Dylan Harper, Stephon Castle... Pour la première fois depuis l'arrivée de Wembanyama les Spurs semblent avoir un effectif taillé pour les Playoffs. Que doit viser la franchise de San Antonio ? Quel cinq majeur pour la saison ?Q3: Talk historique de Basket Time : Quel niveau avait Lebron James dans sa troisième saison ? Wemby peut-il le dépasser ?Q4: Le quiz de Basket Time / Spécial Spurs

De'Aaron Fox, Dylan Harper, Stephon Castle... Pour la première fois depuis l'arrivée de Wembanyama les Spurs semblent avoir un effectif taillé pour les Playoffs. Que doit viser la franchise de San Antonio ? Quel cinq majeur pour la saison ? 

In this episode of Marni On The Move, I'm joined by Christina Henderson, Event Director of The Running Event—North America's premier run and outdoor specialty retail conference and trade show. We talk about Christina's own running journey, the evolution of TRE, the exciting 2025 move to San Antonio, and the biggest trends shaping the running industry today. From trail running to community building, balancing passion with profession, and what's ahead for specialty retail, this conversation is packed with insight and inspiration. Episode Timestamps0:00 – Intro to The Running Event3:15 – Christina's Personal Running Journey5:50 – The Evolution of The Running Event9:12 – Transitioning from Austin to San Antonio12:31 – Exploring a New Venue and San Antonio15:32 – The Growth of the Running Community18:56 – Challenges and Opportunities21:35 – Integrating Passion and Profession24:45 – Finding Balance in Running and Life26:18 – Hood To Coast & The Joy of Running29:12 – Marathon Aspirations and Training Goals30:18 – Balancing Work and Running36:00 – The Community of Running Events38:36 – Trends in the Running Industry42:41 – The Rise of Trail Running CONNECT The Running Event on Instagram Marni On The Move Instagram, TikTok, LinkedIn, or YouTube` Marni Salup on Instagram and Playlist on Spotify SUBSCRIBE TO OUR NEWSLETTER Sign up for our monthly newsletter, Do What Moves You, for Marni on the Move updates, exclusive offers, invites to events, and exciting news! SUPPORT THE PODCAST Leave us a five stars and a review on Apple, it's easy, scroll through the episode list on your podcast app, click on five stars, click on leave a review, and share what you love about the conversations you're listening to. Tell your friends the episodes you are listening to on your social. Share a screen shot of the episode in your stories, tag us, we will tag you back!

Ever wonder what trainers really see on the fitness floor? In this special episode, Adrienne, Natalie & Nora spill the tea on the wild, funny, and oh-so-human moments we witness daily.From quirky gym habits to unexpected client moments, we share the wild, funny, and very human things we witness as trainers. Tune in for laughs, relatable stories, and a reminder that no matter where we are—whether on a yoga mat or in the weight room—people will always be people!We want to hear from YOU! What are the funniest, most unexpected, or most “people be peopleing” moments you've seen at the gym, on a yoga mat, in class, or even in everyday life? Write in and share your stories—we might read them on a future episode! Send us an email at yogachanged@gmail.com or DM us @yogachanged on Instagram!Send us a textWanna be on the show? Click here to fill out our guest info form or drop us a email at yogachanged@gmail.comFollow us on TikTok:https://www.tiktok.com/@yogachangedFollow us on Instagram:https://www.instagram.com/yogachanged/For more, go to https://howyogachangedmylife.comThe theme music for this episode, “Cenote Angelita”, was written and produced by Mar Abajo Rio AKA MAR Yoga Music. Dive deeper into this and other original yoga-inspired compositions by visiting bio.site/mcrworks. For the latest updates on upcoming events featuring his live music for yoga and meditation, be sure to follow @maryogamusic on Instagram.

After a shooter targeted a North Texas ICE facility last week, Texas Gov. Greg Abbott vowed that the incident would “NOT slow our arrest, detention and deportation of illegal immigrants.” Already, Texas leads the country in the number of immigration detentions, according to reporting by Axios, though it's unclear where exactly in the state those are taking place. Here in Austin, where immigrants represent about 15% of the population, life under President Donald Trump's immigration policies looks very different than it did last year. Law enforcement presence has ramped up in certain parts of town, and soon, the Travis County Sheriff's Office will have to participate in immigration enforcement, too, a change from the past. And appointments in San Antonio that used to be low-risk are now terrifying experiences, as arrests at check-ins have been more common. To break it all down, executive producer Eva Ruth Moravec is joined by Emiliano Tahui Gómez, Latino communities reporter for the Austin American-Statesman.  Want some more Austin news? Then make sure to sign up for our Hey Austin newsletter.  And don't forget– you can support this show and get great perks by becoming a City Cast Austin Neighbor at membership.citycast.fm  Follow us @citycastaustin You can also text us or leave a voicemail.  Interested in advertising with City Cast? Find more info HERE  Learn more about the sponsors of this September 29th episode: Wise

Since co-founding Thoma with his wife Melissa in 1998, Martin has conceived, developed and implemented communications and marketing programs ranging from new product initiatives for global technology companies to public information and safety campaigns for state agencies. His roots in journalism and writing have equipped him to successfully conceive and lead multiple national award-winning communications for regional and national clients. Martin has represented local, state, regional and national organizations in the tourism, healthcare, energy, financial services, transportation, retail, hospitality, government, insurance and food service industries — including regional, national and international brands such as Entergy Corporation, Entergy Nuclear, MISO: Midwest Independent System Operator, SPP: Southwest Power Pool, MONI Smart Security, Aviagen, PotlatchDeltic, Comcast, Pizza Hut, Clarke-American, Jack Henry and Associates. Martin and his partner Melissa created the proprietary brand development process known as The Brand Navigator™ to help executive teams unleash the power of their brands to attract customers, engage and align employees, and drive revenues. Martin wrote the book, Branding Like the Big Boys: How to Grab Market Share, Improve Margins and Increase Loyalty In Your Small Business, available for purchase on Amazon. He is frequently sought out for comment on brands and branding by publications like Vice Sports, The Boston Globe, Arkansas Business and Arkansas Democrat-Gazette. His ideas and efforts have been showcased in publications as diverse as eHealthcare Strategies & Trends, The Journal of Accountancy and Transportation Industry News. Martin has criss-crossed the country speaking on the power of brand leadership, with appearances from Honolulu to Seattle to San Antonio. Martin is a Phi Beta Kappa graduate of the University of Arkansas in Fayetteville, with a bachelor's degree in journalism and English.

SwRI celebrates a first in its 78-year history — the purchase of land and construction of a new facility outside of its San Antonio headquarters. The 33,000-square-foot, $18.5 million building, equipped to advance national defense technology, is strategically located 3 miles from Robins Air Force Base in Warner Robins, Georgia. The building, featuring conference rooms, labs and new equipment, is expanding SwRI capabilities in electronic warfare (EW) research and development. The state-of-the-art Warner Robins space, which officially opened August 20, is a launch pad for innovative ideas and inspiration. Listen now as SwRI EW experts and Warner Robins engineers Winfield Greene, David Brown and Jarrett Holcomb talk about the new opportunities in the space, the forward-looking EW development underway and why Warner Robins is the ideal community for growth and progress.

Welcome to the San Antoniooooooooooooooooooooooooooooooooooooooooooooooooooo FanCast Soccer Roundtable Topics:Sunday Night RecapSAFC Fancast Recap:Dropped Points at home?San Antonio FC 0Birmingham Legion FC 0Fit to be tied! SA Soccer Roundtable/SAFC Fancast

Joe Davis, Ph.D., is Vanguard's global chief economist and global head of the Investment Strategy Group. He leads teams responsible for Vanguard's research and thought leadership agendas as well as the development and oversight of the firm's investment methodologies and models. In this episode, we discuss his new book, Coming Into View: How AI and Other Megatrends Will Shape Your Investments.    Rick Ferri, CFA, a long-time Boglehead and investment adviser, hosts the Bogleheads on Investing podcast. The Bogleheads are a group of like-minded individual investors who follow the general investment and business beliefs of John C. Bogle, founder and former CEO of the Vanguard Group. It is a conflict-free community where individual investors reach out and provide education, assistance, and relevant information to other investors of all experience levels at no cost. The organization supports a free forum at Bogleheads.org, and the wiki site is Bogleheads® wiki.    Since 2000, the Bogleheads have held national conferences in major cities across the country. The 2025 conference will take place in San Antonio, Texas, from October 17 to 19. In addition, local Chapters and foreign Chapters meet regularly, and new Chapters form periodically. All Bogleheads activities are coordinated by volunteers who contribute their time and talent.   This podcast is supported by the John C. Bogle Center for Financial Literacy, a non-profit organization approved by the IRS as a 501(c)(3) public charity on February 6, 2012. Your tax-deductible donation to the Bogle Center is appreciated.

First Presbyterian Church of San Antonio - Rev. Scott Simpson 9-28-25 by First Presbyterian Church San Antonio

First Presbyterian Church of San Antonio - Rev. Dr. Paul Kacsur 9-28-25 by First Presbyterian Church San Antonio

Today's Flash Back Friday episode is from #671 that orignally aired on Nov 20, 2023. Keith Borie, a dynamic entrepreneur and seasoned expert in real estate investment. Serving as the President of Bobo Capital Ventures, a distinguished real estate investment firm headquartered in San Antonio, TX, Keith specializes in mobile home parks, traditional multi-family properties, and boasts a successful home flipping division. In addition, he skillfully oversees a thriving real estate investment brokerage. Today, Keith shares his captivating journey into the realm of real estate, offering insights into his remarkable story.  Connect with Kieth: bobocapitalventures.com  Highlights:  6:00: house flipping - what the rates look like currently  12:00: the story behind purchasing a mobile home park  19:50: how Keith found the two mobile home park he owns on MLS   Recommended Resources: Accredited Investors, you're invited to Join the Cashflow Investor Club to learn how you can partner with Kevin Bupp on current and upcoming opportunities to create passive cash flow and build wealth. Join the Club! If you're a high net worth investor with capital to deploy in the next 12 months and you want to build passive income and wealth with a trusted partner, go to InvestWithKB.com for opportunities to invest in real estate projects alongside Kevin and his team.  Looking for the ultimate guide to passive investing? Grab a copy of my latest book, The Cash Flow Investor at KevinBupp.com.  Tap into a wealth of free information on Commercial Real Estate Investing by listening to past podcast episodes at KevinBupp.com/Podcast.

Earlier this month, Brett Hollins embarked on a road trip to Oregon from his parents’ home in San Antonio. He didn’t come to experience the high desert splendor of Central Oregon or to snap selfies at Multnomah Falls. He came to present workshops and play basketball with inmates at six prisons across the state, including Snake River Correctional Institution in Ontario and Warner Creek Correctional Facility in Lakeview, both of which he once served time in.    In 2017, Hollins was sentenced to nearly six years in prison after pleading guilty to stabbing two men during a brawl that broke out during a party he and his friends attended near the campus of Southern Oregon University in Ashland. In 2021, then-Gov. Kate Brown commuted his sentence after he had served nearly four years of his six-year sentence.   The Oregonian/OregonLive sports writer Bill Oram has extensively profiled Hollins’ amazing journey of rehabilitation, including his decision to return to Ashland to play college basketball at Southern Oregon University, where he graduated last June and served as a team captain. More recently, Oram wrote about Hollins’ return to Snake River to play basketball and inspire adults in custody with workshops he developed through his new nonprofit, The Side Door Foundation. Hollins joins us, along with Michael Reese, director of the Oregon Department of Corrections, to share their perspectives on rehabilitation and the obstacles to it inside and outside of prison.

Iryna Zarutska and the Attacks on Whites. By Leonarda Jonie. Iryna Zarutska, the young Ukrainian girl who was brutally slain on the train, marks yet another senseless death of a White person at the hands of a black criminal. How much longer must we endure the violence that threatens to destroy everything our ancestors built? Watch this video at- https://youtu.be/6MEPlqx0PU4?si=9FnQRXMNyYcw-FoD Leonarda Jonie 296K subscribers 48,329 views Sep 18, 2025 TOUR: LEONARDAISFUNNY.COM Miami, FL | Sept. 20 Minneapolis, MN | Oct. 3 Buffalo, NY | Oct. 4 Pittsburgh, PA | Oct. 5 San Antonio, TX | Oct. 23 Austin, TX | Oct. 24 Houston, TX | Oct. 25 Phoenix, AZ | Nov. 15 Ft. Worth, TX | Dec. 31 --------------------------------------------------------------------  Check out our ACU Patreon page: https://www.patreon.com/ACUPodcast   HELP ACU SPREAD THE WORD!  Please go to Apple Podcasts and give ACU a 5 star rating. Apple canceled us and now we are clawing our way back to the top. Don't let the Leftist win. Do it now! Thanks. Also Rate us on any platform you follow us on. It helps a lot. Forward this show to friends. Ways to subscribe to the American Conservative University Podcast Click here to subscribe via Apple Podcasts Click here to subscribe via RSS You can also subscribe via Stitcher FM Player Podcast Addict Tune-in Podcasts Pandora Look us up on Amazon Prime …And Many Other Podcast Aggregators and sites ACU on Twitter- https://twitter.com/AmerConU . Warning- Explicit and Violent video content.   Please help ACU by submitting your Show ideas. Email us at americanconservativeuniversity@americanconservativeuniversity.com   Endorsed Charities -------------------------------------------------------- Pre-Born! Saving babies and Souls. https://preborn.org/ OUR MISSION To glorify Jesus Christ by leading and equipping pregnancy clinics to save more babies and souls. WHAT WE DO Pre-Born! partners with life-affirming pregnancy clinics all across the nation. We are designed to strategically impact the abortion industry through the following initiatives:… -------------------------------------------------------- Help CSI Stamp Out Slavery In Sudan Join us in our effort to free over 350 slaves. Listeners to the Eric Metaxas Show will remember our annual effort to free Christians who have been enslaved for simply acknowledging Jesus Christ as their Savior. As we celebrate the birth of Christ this Christmas, join us in giving new life to brothers and sisters in Sudan who have enslaved as a result of their faith. https://csi-usa.org/metaxas   https://csi-usa.org/slavery/   Typical Aid for the Enslaved A ration of sorghum, a local nutrient-rich staple food A dairy goat A “Sack of Hope,” a survival kit containing essential items such as tarp for shelter, a cooking pan, a water canister, a mosquito net, a blanket, a handheld sickle, and fishing hooks. Release celebrations include prayer and gathering for a meal, and medical care for those in need. The CSI team provides comfort, encouragement, and a shoulder to lean on while they tell their stories and begin their new lives. Thank you for your compassion  Giving the Gift of Freedom and Hope to the Enslaved South Sudanese -------------------------------------------------------- Food For the Poor https://foodforthepoor.org/ Help us serve the poorest of the poor Food For The Poor began in 1982 in Jamaica. Today, our interdenominational Christian ministry serves the poor in primarily 17 countries throughout the Caribbean and Latin America. Thanks to our faithful donors, we are able to provide food, housing, healthcare, education, fresh water, emergency relief, micro-enterprise solutions and much more. We are proud to have fed millions of people and provided more than 15.7 billion dollars in aid. Our faith inspires us to be an organization built on compassion, and motivated by love. Our mission is to bring relief to the poorest of the poor in the countries where we serve. We strive to reflect God's unconditional love. It's a sacrificial love that embraces all people regardless of race or religion. We believe that we can show His love by serving the “least of these” on this earth as Christ challenged us to do in Matthew 25. We pray that by God's grace, and with your support, we can continue to bring relief to the suffering and hope to the hopeless.   Report on Food For the Poor by Charity Navigator https://www.charitynavigator.org/ein/592174510   -------------------------------------------------------- Disclaimer from ACU. We try to bring to our students and alumni the World's best Conservative thinkers. All views expressed belong solely to the author and not necessarily to ACU. In all issues and relations, we hope to follow the admonitions of Jesus Christ. While striving to expose, warn and contend with evil, we extend the love of God to all of his children. ----------------------------------------------------------------------------------------- 

Sports betting, blessed Hondas, lobster eventually tastes like soap, choosing your hard, and why hope is still the best investment… On the net, it's a positive. ----- JOKES FOR HUMANS TOUR: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://johncristcomedy.com/tour/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 9/26 - North Charleston, SC 9/27 - Macon, GA 9/28 - Hiawassee, GA 10/2 - Evansville, IN 10/3 - Dayton, OH 10/4 - Peoria, IL 10/10 - Knoxville, TN 10/11 - Greenville, SC 10/16 - York, PA 10/17 - Detroit, MI 10/18 - Cleveland, OH 10/24 - Birmingham, AL 10/25 - Chattanooga, TN 11/7 - Boise, ID 11/8 - Spokane, WA 11/9 - Tacoma, WA 11/20 - Abilene, TX 11/21 - San Antonio, TX 11/22 - Tyler, TX 11/23 - Austin, TX 12/5 - Phoenix, AZ 12/6 - Santa Rosa, CA 12/7 - Redding, CA 12/11 - South Bend, IN 12/12 - Munhall, PA 12/14 - Buffalo, NY 1/25 - Nashville, TN ----- Catch the full video podcast on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and follow us on social media (⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@netpositivepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠) for clips, bonus content, and updates throughout the week. ----- Email us at netpositive@johncristcomedy.com ----- FOLLOW JOHN ON: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ----- SUPPORT OUR SPONSORS PONCHO: Go to https://ponchooutdoors.com/netpositive for $10 off and free shipping on your first order HELLO FRESH: Get 10 FREE MEALS AND A HIGH-PROTEIN ITEM FOR LIFE with promo code NETPOSITIVE10FM at https://hellofresh.com/NETPOSITIVE10FM  AG1: Get a FREE gift with your first order at https://DrinkAG1.com/netpositive to get started with AG1's Next Gen and and notice the benefits for yourself. ----- PRODUCED BY: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Alex Lagos⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Lagos Creative