Podcasts about Southern California

Here’s a good quote you can find on the Internet: “In times of trouble, don’t give in to your natural reflex of worry. Instead, condition your reflex to pray.” It’s a meme from a man named Greg Laurie. Well, that same Greg Laurie brings us a complete message on how to turn our worries into prayers today as he continues a new series called “Joshua: Living in the Land of Promises.” Glad you’re along for A NEW BEGINNING as we learn to awaken our faith, and put our worries to bed. Listen on harvest.org --- Learn more and subscribe to Harvest updates at harvest.org A New Beginning is the daily half-hour program hosted by Greg Laurie, pastor of Harvest Christian Fellowship in Southern California. For over 30 years, Pastor Greg and Harvest Ministries have endeavored to know God and make Him known through media and large-scale evangelism. This podcast is supported by the generosity of our Harvest Partners.Support the show: https://harvest.org/supportSee omnystudio.com/listener for privacy information.

Bailey Sarian joins the show today and you know we had to ask her where she'd hide a body! The queen of murder, mystery, and makeup spills all the tea on true crime while dragging Southern California men who apparently don't wash their dicks. (Seriously, what the hell is that about?) And if that's not scary enough, Bailey dishes on the gay ghost that once haunted her apartment. The chills are real, girl! Bailey and Delta also dive into everything from the Black Dahlia to the state of our country, with plenty of laughs along the way. Plus, Delta tears into some Halloween candy and ponders life's big question: What is golf? And baby… how many pars do you think her hole is? Find out in this episode!Listen to Very Delta Ad-Free AND One Day Early on MOM Plus⁠ ⁠Send us an e-mail at readmedelta@gmail.com⁠ FOLLOW DELTA⁠@deltawork⁠ ⁠VERY DELTA IS A FOREVER DOG AND MOGULS OF MEDIA (M.O.M.) PODCASTSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Here’s a good quote you can find on the Internet: “In times of trouble, don’t give in to your natural reflex of worry. Instead, condition your reflex to pray.” It’s a meme from a man named Greg Laurie. Well, that same Greg Laurie brings us a complete message on how to turn our worries into prayers today as he continues a new series called “Joshua: Living in the Land of Promises.” Glad you’re along for A NEW BEGINNING as we learn to awaken our faith, and put our worries to bed. Listen on harvest.org --- Learn more and subscribe to Harvest updates at harvest.org A New Beginning is the daily half-hour program hosted by Greg Laurie, pastor of Harvest Christian Fellowship in Southern California. For over 30 years, Pastor Greg and Harvest Ministries have endeavored to know God and make Him known through media and large-scale evangelism. This podcast is supported by the generosity of our Harvest Partners.Support the show: https://harvest.org/supportSee omnystudio.com/listener for privacy information.

Visit innerglowvitamins.com and use my code DRMINA for 10% off your order at checkout. There's no shortage of skincare advice online, but how much of it actually helps your skin? For women in midlife, navigating the flood of “miracle” serums, fear-based marketing, and filtered influencers can feel like a full-time job. In this episode of The Skin Real, Dr. Mary Alice Mina sits down with dermatologist Dr. Rey Hamidi, founder of SkinSmart, to bring clarity back to skincare. They talk about why so much of what you see online is misleading, how to spot real credentials, and what truly works for healthy, radiant skin without wasting money or confidence. They talk about: - Why over half of skincare content online isn't based on science. - How to spot fake “board-certified” experts. - The SMART way to think about skin — focusing on fundamentals, proven actives, whole-body wellness, and professional care. Key Takeaways: Credentials matter. “Board-certified dermatologist” ≠ “board-certified physician.” Always verify expertise. Sunscreen saves skin. There's zero evidence linking sunscreen to cancer. It's your best defense against damage and aging. Over 50% of skincare content online is inaccurate. Don't mistake popularity for credibility. Your skin reflects your lifestyle. Nutrition, sleep, and stress balance all affect how you age. Start with fundamentals. A gentle cleanser, moisturizer, and daily SPF > ten trendy serums. Pair products + procedures. True results come from strategy, not single steps. Follow fewer voices. Choose one or two trusted experts to avoid overwhelm. If you've ever felt overwhelmed by skincare advice or confused about what actually works — this episode will help you breathe again. Want glowing skin? Use code SKINREAL to get Dr. Rey's SkinSmart Glow-Up Essentials mini course for FREE! https://www.doctorrey.com/offers/U8ksgpe7/checkout Dr. Rey Hamidi is a board-certified dermatologist in Southern California and founder of SkinSmart. After years of watching patients being constantly misled by social media skincare trends and left overwhelmed by information, underwhelmed by results, and unsure who to trust, she created SkinSmart with Dr. Rey, her signature course, and SkinSmart Society, a private online community, to help women all over the world age well with science-backed, no-nonsense guidance. In her newest program, Radiant By Design, Dr. Rey helps women over 40 take control of their aging journey with a strategic, personalized skin blueprint rooted in her signature SMART method—blending proven skincare with the habits, treatments, and lifestyle shifts that fuel lifelong transformation. Follow Dr. Rey Hamidi here: https://www.doctorrey.com https://www.instagram.com/skinsmart_with_dr_rey https://www.facebook.com/profile/skinsmart_with_dr_rey http://tiktok.com/@skinsmart_with_dr_rey  https://www.youtube.com/@DrReyHamidi www.YouTube.com/@DrReyHamidi Grab the R.E.A.L. Skin Method ebook for 50% off. Use Code REAL50 Want more expert skin advice without the overwhelm? Subscribe to The Skin Real Podcast wherever you listen, and visit www.theskinreal.com for dermatologist-backed tips to help you feel confident in your skin—at every age. Follow Dr. Mina here:-  https://instagram.com/drminaskin https://www.facebook.com/drminaskin https://www.youtube.com/@drminaskin https://www.linkedin.com/in/drminaskin/ Visit Dr. Mina at Baucom & Mina Derm Surgery Website: atlantadermsurgery.com Email: scheduling@atlantadermsurgery.com Call: (404) 844-0496 Instagram: @baucomminamd Thanks for tuning in. And remember—real skin care is real simple when you know who to trust. Disclaimer: This podcast is for entertainment, educational, and informational purposes only and does not constitute medical advice.

The KrazzLoft Vinyl Show AIRS LIVE from Southern California every SATURDAY at 12pm PT, 3pm ET, 8PM UK, 9pm CET, 10pm EET on Progzilla Radio. Replays air the following SUNDAYS at 4pm PT, 7pm ET, MIDNIGHT pm UK, 1am CET 2am EET. Email The Krazz with questions, or music suggestions for future shows at Krazz@Progzilla.com KrazzLoft Vinyl Show […]

This sermon is preached by Pastor Bogdan Kipko, Senior and Founding Pastor of Forward Church. We hope you are encouraged by the message from God's Word, and we are thrilled to help you find hope in Jesus.For more information about Forward Church, please visit: www.forward.fmTo listen to all audio messages from Forward Church, please visit: www.forwardchurchpodcast.comTo support Forward Church financially, please visit: https://bit.ly/fwdchurchFollow Pastor Kipko on Instagram: www.instagram.com/kipko Watch all sermons from Forward Church on YouTube: https://www.youtube.com/@kipko To get in touch with Forward Church or to request Pastor Bogdan Kipko to speak at your church or event, please send an email to: admin@forward.fm If you are visiting Southern California, we would love to have you come and enjoy the Sunday Service at Forward Church!

October 5, 2025; 8am: President Trump's new attempt to exert control over higher education is being called a “code-red” by California Gov. Gavin Newsom. The University of Southern California is just one of the nine institutions that the Trump administration is pushing to commit to the president's political agenda. Erwin Chemerinsky joins The Weekend to discuss how it is impacting college campuses across the nation and why it's "extortion."For more, follow us on social media:Bluesky: @theweekendmsnbc.bsky.socialInstagram: @theweekendmsnbcTikTok: @theweekendmsnbcTo listen to this show and other MSNBC podcasts without ads, sign up for MSNBC Premium on Apple Podcasts. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

The Department of Homeland Security has started a program targeting unaccompanied children for voluntary deportation. How the Chevron refinery fire in El Segundo will squeeze Southern California’s jet fuel supply. The Dodgers and Phillies face off in game one of NLDS today. Plus, more. Support The L.A. Report by donating at LAist.com/join and by visiting https://laist.com Visit www.preppi.com/LAist to receive a FREE Preppi Emergency Kit (with any purchase over $100) and be prepared for the next wildfire, earthquake or emergency!Support the show: https://laist.com

When astronauts used to orbit the moon, there was a period of about 45 minutes when they were on the back side of the moon and couldn’t receive any signals from NASA’s Mission Control. Those were the longest 45 minutes of the mission! Well, believers often go through periods of disconnection from the wisdom of God’s Word. We’re without that supernatural power and direction. Today on A NEW BEGINNING, Pastor Greg Laurie helps us reconnect to Scripture, and see more success in our walk of faith. Listen on harvest.org --- Learn more and subscribe to Harvest updates at harvest.org A New Beginning is the daily half-hour program hosted by Greg Laurie, pastor of Harvest Christian Fellowship in Southern California. For over 30 years, Pastor Greg and Harvest Ministries have endeavored to know God and make Him known through media and large-scale evangelism. This podcast is supported by the generosity of our Harvest Partners.Support the show: https://harvest.org/supportSee omnystudio.com/listener for privacy information.

There's no lead singer in Trousdale. The trio of Quinn D'Andrea, Georgia Greene, and Lauren Jones, has shared vocal duties equally since they started singing together as students at the University of Southern California's Thornton School of Music. Since then, they've touring the world and released a sophomore album, Growing Pains, that features the trio's impeccable harmonies over 70s-inflected country-rock grooves. In this episode, Trousdale returns to their alma mater to play acoustic versions of "Growing Pains" and "Secondhand Smoke" and then speak to Professor Nate (plus an audience of music students) about how they forged their indivisible sound. Songs Discussed Trousdale - Growing Pains, Over and Over, Lonely Nights, Movie Star Jackson Browne - Doctor My Eyes MIKA - Grace Kelly Learn more about your ad choices. Visit podcastchoices.com/adchoices

A new report details the Eaton and Palisades fires, including failures in the emergency response. But this report bears striking similarities with another -- which chronicled the response to the 2018 Woolsey Fire in Southern California. LAist science reporter Jacob Margolis discusses the reports and what they mean for L.A. County moving forward. Grow your business–no matter what stage you’re in. Sign up for a one-dollar-per-month trial period at SHOPIFY.COM/paradise Visit www.preppi.com/LAist to receive a FREE Preppi Emergency Kit (with any purchase over $100) and be prepared for the next wildfire, earthquake or emergency! Support for this podcast is made possible by Gordon and Dona Crawford, who believe that quality journalism makes Los Angeles a better place to live.

Scott is joined by colleague Rick Langer to discuss: Faith and Politics after the Kirk Shooting – A provocative article on whether Christians should see themselves as warriors or servants, contrasting combative approaches with Dallas Willard's vision of gentleness in apologetics and civil discourseAbortion Statistics: Good News and Bad News – New data shows reduced abortions in some states with restrictions, but also a troubling rise in overall numbers due to abortion pills, raising questions about law, intention, and outcomesHuman Eggs from Skin Cells – Recent breakthrough in creating eggs from skin cells, its promise for fertility, and its troubling ethical implications around commoditization of human lifePregnancy Robots and Artificial Wombs – A look at claims from China about developing robotic artificial wombs, and the broader concerns about manufacturing babies and eroding human dignityListener Question on End-of-Life Care – Response to a heartfelt question about “minimal comfort feeding” in hospice, reflecting on the distinction between preserving life and prolonging death==========Think Biblically: Conversations on Faith and Culture is a podcast from Talbot School of Theology at Biola University, which offers degrees both online and on campus in Southern California. Find all episodes of Think Biblically at: https://www.biola.edu/think-biblically. Watch video episodes at: https://bit.ly/think-biblically-video. To submit comments, ask questions, or make suggestions on issues you'd like us to cover or guests you'd like us to have on the podcast, email us at thinkbiblically@biola.edu.

A new report details the Eaton and Palisades fires, including failures in the emergency response. But this report bears striking similarities with another -- which chronicled the response to the 2018 Woolsey Fire in Southern California. LAist science reporter Jacob Margolis discusses the reports and what they mean for L.A. County moving forward. Grow your business–no matter what stage you’re in. Sign up for a one-dollar-per-month trial period at SHOPIFY.COM/paradise Visit www.preppi.com/LAist to receive a FREE Preppi Emergency Kit (with any purchase over $100) and be prepared for the next wildfire, earthquake or emergency! Support for this podcast is made possible by Gordon and Dona Crawford, who believe that quality journalism makes Los Angeles a better place to live.

A new report details the Eaton and Palisades fires, including failures in the emergency response. But this report bears striking similarities with another -- which chronicled the response to the 2018 Woolsey Fire in Southern California. LAist science reporter Jacob Margolis discusses the reports and what they mean for L.A. County moving forward. This LAist podcast is supported by Amazon Autos. Buying a car used to be a whole day affair. Now, at Amazon Autos, you can shop for a new, used, or certified pre-owned car whenever, wherever. You can browse hundreds of vehicles from top local dealers, all in one place. Amazon.com/autos Grow your business–no matter what stage you’re in. Sign up for a one-dollar-per-month trial period at SHOPIFY.COM/paradise Visit www.preppi.com/LAist to receive a FREE Preppi Emergency Kit (with any purchase over $100) and be prepared for the next wildfire, earthquake or emergency! Support for this podcast is made possible by Gordon and Dona Crawford, who believe that quality journalism makes Los Angeles a better place to live.

A new report details the Eaton and Palisades fires, including failures in the emergency response. But this report bears striking similarities with another -- which chronicled the response to the 2018 Woolsey Fire in Southern California. LAist science reporter Jacob Margolis discusses the reports and what they mean for L.A. County moving forward. This LAist podcast is supported by Amazon Autos. Buying a car used to be a whole day affair. Now, at Amazon Autos, you can shop for a new, used, or certified pre-owned car whenever, wherever. You can browse hundreds of vehicles from top local dealers, all in one place. Amazon.com/autos Grow your business–no matter what stage you’re in. Sign up for a one-dollar-per-month trial period at SHOPIFY.COM/paradise Visit www.preppi.com/LAist to receive a FREE Preppi Emergency Kit (with any purchase over $100) and be prepared for the next wildfire, earthquake or emergency! Support for this podcast is made possible by Gordon and Dona Crawford, who believe that quality journalism makes Los Angeles a better place to live.Support LAist Today: https://LAist.com/join

When astronauts used to orbit the moon, there was a period of about 45 minutes when they were on the back side of the moon and couldn’t receive any signals from NASA’s Mission Control. Those were the longest 45 minutes of the mission! Well, believers often go through periods of disconnection from the wisdom of God’s Word. We’re without that supernatural power and direction. Today on A NEW BEGINNING, Pastor Greg Laurie helps us reconnect to Scripture, and see more success in our walk of faith. Listen on harvest.org --- Learn more and subscribe to Harvest updates at harvest.org A New Beginning is the daily half-hour program hosted by Greg Laurie, pastor of Harvest Christian Fellowship in Southern California. For over 30 years, Pastor Greg and Harvest Ministries have endeavored to know God and make Him known through media and large-scale evangelism. This podcast is supported by the generosity of our Harvest Partners.Support the show: https://harvest.org/supportSee omnystudio.com/listener for privacy information.

Remembering Jane: a conversation with Jane Goodall on her storied careerScience lost a unique pioneering figure this week. Jane Goodall — primatologist, conservationist and activist — died at the age of 91. In 2002, she visited the Quirks & Quarks studio to talk with Bob McDonald ahead of the Canadian launch of her IMAX film Jane Goodall's Wild Chimpanzees. Bob and Jane spoke about how a girl growing up in urban England developed a love for animals, why scientists critical of her work were wrong, and how she was able to get close to the wild chimpanzees in Gombe Stream National Park. Scientists can predict what colour a person is looking at based on brain activityScientists can predict what colour a person is looking at based on brain activityDo you see what I see? New research says you do. Using brain imaging technology, scientists were able to predict what colour a person was looking at by reading their brain activity. This suggests that everyone responds essentially the same way to certain colours. Michael Bannert, a postdoctoral student at Tuebingen University in Germany, led the research published in the Journal of Neuroscience.A Mars rover spots strong evidence of ancient life on the red planetEarlier this month, NASA revealed that their Perseverance rover gathered what could be the strongest evidence yet that life may have existed on Mars. Using the rover's scientific instruments, scientists identified two minerals in an ancient river that they say are most often found as a result of microbial life here on Earth. They also set aside a sample for a future return mission. Joel Hurowitz, a geologist at Stony Brook University, says he can't wait to get the sample back to Earth to find out if it truly is a sign of life. It was published in the journal Nature.Life at the limits: searching for 'Intraterrestrial' life deep within the Earth's crustA new book explores the latest research into the search for life deep inside the Earth, where the sun doesn't shine and oxygen doesn't reach. Scientists travel to some of the most geologically dangerous regions of our planet to understand how life forms in extreme environments, and answer deep questions like the origin of life on Earth and what life might be like off of our planet. Karen Lloyd, a subsurface biogeochemist from the University of Southern California, is the author of Intraterrestrials: Discovering the Strangest Life On Earth.

A new report details the Eaton and Palisades fires, including failures in the emergency response. But this report bears striking similarities with another -- which chronicled the response to the 2018 Woolsey Fire in Southern California. LAist science reporter Jacob Margolis discusses the reports and what they mean for L.A. County moving forward. Grow your business–no matter what stage you’re in. Sign up for a one-dollar-per-month trial period at SHOPIFY.COM/paradise Visit www.preppi.com/LAist to receive a FREE Preppi Emergency Kit (with any purchase over $100) and be prepared for the next wildfire, earthquake or emergency! Support for this podcast is made possible by Gordon and Dona Crawford, who believe that quality journalism makes Los Angeles a better place to live.

This segment from the Omni Talk Retail Fast Five, sponsored by the A&M Consumer and Retail Group, Mirakl, Ocampo Capital, Infios, and Quorso, covers Sprouts Farmers Market's announcement to open 20 in-store Klatch Coffee cafes across Southern California. Anne explains why this move is perfectly aligned with Sprouts' destination shopping experience... customers who visit Sprouts are in a different mindset, taking time to discover new products and consult with specialized staff. Adding locally-sourced, independent brand coffee creates an elevated experience similar to getting champagne at a department store. Chris highlights that Sprouts has massive "dry powder" for growth: they're only in 24 states, just launched their loyalty program, operate an optimized smaller store format, and now add coffee shops as another traffic driver. When shoppers linger with coffee, basket sizes increase... making this a savvy operations play.

A new report details the Eaton and Palisades fires, including failures in the emergency response. But this report bears striking similarities with another -- which chronicled the response to the 2018 Woolsey Fire in Southern California. LAist science reporter Jacob Margolis discusses the reports and what they mean for L.A. County moving forward. Grow your business–no matter what stage you’re in. Sign up for a one-dollar-per-month trial period at SHOPIFY.COM/paradise Visit www.preppi.com/LAist to receive a FREE Preppi Emergency Kit (with any purchase over $100) and be prepared for the next wildfire, earthquake or emergency! Support for this podcast is made possible by Gordon and Dona Crawford, who believe that quality journalism makes Los Angeles a better place to live.

Emylee sits down with artist-entrepreneur Alex Camacho—the force behind Acid Queen Jewelry—for a real talk on fitness, mindset, and building a business that lasts. We cover her athlete-to-artist journey, how the Limitless Challenge reframed goals, why “80% done is 100% perfect,” and how to use AI as a tool (not a shortcut) to analyze data, calm emotions, and stay the course. We get into macros, petite body composition, pull-up milestones, meditation for money fear, and the parallels between training and entrepreneurship.You'll learn:Routine goals vs outcome goals (and why that changes everything)Using scans, wearables & photos without spiralingPetite strength & aesthetics: precise tweaks that move the needleFacing money fears with data + daily practiceWhere AI helps (and where it doesn't)If this episode helped, hit Subscribe, drop your current routine goal in the comments, and share with a friend in their “80% done” season.Welcome to the Pac, please make sure you subscribe wherever you are listening to this show and if you loved this show please leave us a 5 star review in the iTunes store. It is the currency of podcasts and it really goes along in helping us grow our show.Connect with Alex InstagramIf you are in Southern California come train with us Echo ParkRedondo BeachIdyllwildPalm SpringsFollow Pharos, Piet and Emylee on Instagram for more fitness related content. Hosted on Acast. See acast.com/privacy for more information.

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

Taylor Swift mania sweeps America. There's a lot of big news happening today but Swifties have only one thing on their minds. The release of ‘The Life Of A Showgirl'! Today fans are dressing up in glittery outfits and feather boas as they pick apart all 12 new songs looking for clues. And Diddy sentencing day. Family of embattled music mogul Sean Diddy Combs head into court to find out exactly how long he'll be behind bars. At one-point Combs got emotional as a video, produced by his defense team, was played showing him as a devoted family man. Plus, chaos and confusion! When an oil refinery went up in flames in Southern California... People started running for their lives - falsely thinking it was either a terror attack or a natural disaster. Witnesses say it felt like an earthquake. And the ring is off. That's Keith Urban returning to the stage for the first time since Nicole Kidman filed for divorce. And while his ring finger was bare... He did pay tribute to his ex. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

University funding is the latest front for the political battle between Gavin Newsom and Donald Trump. Newsom threatened to cut billions in state funding from the University of Southern California this week if it complies with a Trump administration request to impose the president's political priorities on campus. For more, KCBS Radio anchor Steve Scott spoke with KCBS insider Phil Matier and former San Francisco Mayor Willie Brown.

Firefighters in Southern California are cleaning up a major fire at a Chevron refinery in El Segundo. Experts at Gas Buddy say our gas could be affected. We talked to Matt McClain a petroleum analyst with Gas Buddy about when we should start filling up at the pump.

On this episode of Deans Counsel, hosts Ken Kring and Jim Ellis speak with Oliver Yao, Dean of the University of Delaware's Lerner College of Business and Economics, a role he took on in August 2023.Oliver Yao's research interests are in the inter-disciplinary fields of information systems and supply chain management, including business value of IT-enabled supply chains, economics of electronic and mobile commerce, bullwhip effect and VMI, CPFR and CRM. His publications have appeared in Management Science, Information Systems Research, MIS Quarterly, Marketing Science, Operations Research, Journal of Operations Management, Production and Operations Management, among others.In an interview that moves almost as quickly as Oliver does, he shares with our hosts his thoughts and experiences regarding:- the overwhelm and challenges he faced early on in his role at Lerner- his approach to setting priorities - especially in the face of financial constraints- how Oliver's background in information systems influences his strategic planning- philanthropy and how he learned to embrace it - quicklyLearn more about Oliver YaoComments/criticism/suggestions/feedback? We'd love to hear it. Drop us a note!Thanks for listening.-Produced by Joel Davis at Analog Digital Arts--DEANS COUNSEL: A podcast for deans and academic leadership.James Ellis | Moderator | Dean of the Marshall School of Business at the University of Southern California (2007-2019)David Ikenberry | Moderator | Dean of the Leeds School of Business at the University of Colorado-Boulder (2011-2016)Ken Kring | Moderator | Co-Managing Director, Global Education Practice and Senior Client Partner at Korn FerryDeansCounsel.com

217 - Forrest Day, Benjamin Andrews In episode 217 of “Have Guitar Will Travel”, presented by Vintage Guitar Magazine, host James Patrick Regan speaks with Forrest Day singer, sax player and guitarist and Benjamin Andrews guitarist of the Forrest Day band and Benjamin is also guitarist in the band Con Brio. In our conversation at the Blue Note in Napa the two discuss their new gear day, Benjamin's new whammy pedal and Forrest's new sax mic with a mute switch. Forrest talks about growing up in the east bay of the San Francisco Bay Area and Benjamin talks about growing up in Southern California and further up in Northern California and the two talk about their experiences playing the Blue Note and playing BottleRock. The two discuss their musical education Benjamin at Berklee in Boston and Forrest at a music shop and high school in the east bay. The two tell us how their paths crossed post COVID and how they could make music. Forrest takes us through a song of his (“Sleepwalk”) that went viral during COVID. Both guys describe their personal studios and how they utilize them. Forrest talks about his tour strategy and their manager Tom Hoppa and his songwriting strategies. Finally the two talk about the bands new album “Right On Time”.. To find out more about Forrest and Benjamin you can go to Forrest's band website: forrestday.com Please subscribe, like, comment, share and review this podcast! #VintageGuitarMagazine #ForrestDay #BenjaminAndrews #ForrestDayBand #JamesPatrickRegan #ConBrio #RightOnTime #theDeadlies #GibsonGuitar #BerkleeSchoolofMusic #TomHoppa #haveguitarwilltravelpodcast #HGWT #tourlife Please like, comment, and share this podcast! Download Link

The Santa Cruz Public Libraries Youth Poet Laureate Program hosts free poetry sessions and workshops for teens. And, the White House puts pressure on the University of Southern California and eight other universities to sign a compact agreement in line with conservative ideals.

Jesus wasn’t the only one who walked on water. Remember? For a few moments, the Apostle Peter walked on water when Jesus bid him, “come to me.” But when his faith turned to fear, his feet didn’t float! Well today on A NEW BEGINNING, Pastor Greg Laurie points out how we can keep our faith above water, and let fear sink to the bottom. It’s an encouraging message called “How to Live a Successful Christian Life.” Good inspiration for the times of trial and challenge we face. Listen on harvest.org --- Learn more and subscribe to Harvest updates at harvest.org A New Beginning is the daily half-hour program hosted by Greg Laurie, pastor of Harvest Christian Fellowship in Southern California. For over 30 years, Pastor Greg and Harvest Ministries have endeavored to know God and make Him known through media and large-scale evangelism. This podcast is supported by the generosity of our Harvest Partners.Support the show: https://harvest.org/supportSee omnystudio.com/listener for privacy information.

Jesus wasn’t the only one who walked on water. Remember? For a few moments, the Apostle Peter walked on water when Jesus bid him, “come to me.” But when his faith turned to fear, his feet didn’t float! Well today on A NEW BEGINNING, Pastor Greg Laurie points out how we can keep our faith above water, and let fear sink to the bottom. It’s an encouraging message called “How to Live a Successful Christian Life.” Good inspiration for the times of trial and challenge we face. Listen on harvest.org --- Learn more and subscribe to Harvest updates at harvest.org A New Beginning is the daily half-hour program hosted by Greg Laurie, pastor of Harvest Christian Fellowship in Southern California. For over 30 years, Pastor Greg and Harvest Ministries have endeavored to know God and make Him known through media and large-scale evangelism. This podcast is supported by the generosity of our Harvest Partners.Support the show: https://harvest.org/supportSee omnystudio.com/listener for privacy information.

I am excited to share with you another set of conversations from Coffee Fest! This time form Los Angeles 2025!   We start with a discussion focusing on the growth of trining and education in coffee and baristas skills in underserved communities w/ LaNisa Williams of Barista Life LA   LaNisa has been in the coffee industry for a total of 20 yrs but the last 10 yr have been devoted to the  specialty coffee industry.  She is the owner and founder of Barista Life LA/ Hustlers Cup and Black in Brew. Barista Life LA  is a full service brand providing education, private consultations, and events in Los Angeles As a veteran at the forefront of accessible coffee education and culture I believe coffee is for all. She has embraced the passion for becoming a coffee master as a way of creating a more sustainable life for for herself and making opportunities for so many others while pursuing educational opportunities and giving back to my community as well as welcoming newcomers to the coffee industry.   Link: https://www.instagram.com/baristalifela/?hl=en Next we get to talk all about effective management and working to serve a team of people as a leader  through communication and operational excellence w/ Kat Padlan!  Kat Padlan is the Founder of KapeBayan, a coffee consultancy focused on creating equitable, human-centered café spaces, and currently serves as Operations Manager at Lucky's Coffee Roasters in Southern California. With over a decade of experience in the specialty coffee and hospitality industry, Kat is passionate about cultivating environments that uplift both guests and teams, especially within marginalized communities. From managing café operations and building educational programming to consulting for emerging coffee businesses, her work centers around accessibility, transparency, and cultural connection. Kat believes inclusivity isn't a trend, but the backbone of a thriving coffee culture and strives to make that a reality in every space she touches. Link: https://www.orderluckys.coffee/ https://kapebayan.com/ We then get to chat about working to serve wholesale clients and help ensure their success through training and focus on the right things to make the biggest difference w/ Darrell Baskin!  Darrell Baskin is the Sales Manager & Training Director, for Groundwork Coffee. He has been working in the coffee industry for 14 years. He has held many roles over time including barista, manager, trainer, director, competition judge and most recently sales manager. Darrell is passionate about the sharing of knowledge and support that helps to build a stronger, more inclusive coffee industry for all.  Link: https://www.groundworkcoffee.com/ Finally we are talking all about taking the journey of learning through competition and business and how to use that experience to deliver real value for your coffee shop customer w/ Seidy Selivanow! Seidy Selivanow is the co-founder of Kafiex Roasters in Vancouver, Washington, where she combines her passion for coffee, community, and education. A nationally recognized competitor, she placed 7th in the 2025 U.S. Barista Championship and 8th in 2024, bringing creativity and storytelling to the stage through her signature drinks and presentations celebrating her Mexican heritage. Beyond competition, Seidy is deeply committed to mentorship and education. She has taught classes at Coffee Fest in both English and Spanish, presented in Mexico City at Exploradores de Café, and spoken two years in a row at the Women-Powered Coffee Summit. She also volunteers regularly with Cup of Excellence Mexico and serves on the Raise the Bar Committee, supporting scholarships for the underrepresented people in coffee. Link:  https://www.kafiex.com/   Related Episodes:       CHECK OUT FUTURE COFFEE FEST SHOWS! WWW.COFFEEFEST.COM      

During the last federal government shutdown in late 2018 and early 2019, national parks here in California were greatly impacted. Some shut down completely, meaning a significant loss in potential revenue. Others remained open, but were not fully staffed. That includes Joshua Tree National Park in Southern California. Vehicles drove off-road, causing major damage to sensitive areas, and trash piled up, scattered around the park. The hope is things will be different this time around. Guest: Kenji Haroutunian, Executive Director, friends of Joshua Tree Santa Clara County prosecutors have secured a grand jury indictment against 11 pro-Palestinian Stanford University protestors who barricaded themselves in the campus president's office in 2024. Reporter: Joseph Geha, KQED Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, I sit down with Reed Davis, founder of Functional Diagnostic Nutrition® (FDN), to explore how we can stop chasing symptoms and instead focus on the root causes of chronic health issues. Reed shares his journey from working in a wellness clinic to creating FDN, a pioneering system that combines functional lab testing with lifestyle protocols to help practitioners and clients uncover hidden stressors, heal dysfunctions, and restore vitality. We dive into: The difference between conventional medicine and functional diagnostics Why lab testing is essential for uncovering hidden stressors The H.I.D.D.E.N. stressors model (hormones, immunity, digestion, detoxification, energy, nervous system) How FDN practitioners approach complex health challenges Reed's advice for anyone struggling with fatigue, gut issues, hormone imbalances, or unexplained symptoms The future of health coaching, lab testing, and functional medicine Whether you're a health professional looking to expand your toolkit or someone who wants to take charge of your own healing, this conversation will give you a roadmap to better health.  Learn more about Functional Diagnostic Nutrition: https://www.functionaldiagnosticnutrition.com/ Reed Davis Bio: Reed Davis, Double-Board Certified Holistic Health Practitioner (HHP) and Doctor of Nutritional Therapy (DNT),  is a globally recognized expert in functional lab testing and holistic lifestyle medicine. As the visionary founder of Functional Diagnostic Nutrition® (FDN), Reed has pioneered the FDN Certification Course, which has empowered over 5,000 practitioners across 50 countries to take charge of their clients' health. With more than a decade of experience as Health Director at a Southern California wellness center, Reed personally guided over 10,000 clients to optimal wellness, giving him the experience and foundational knowledge needed to teach others to build their own health careers.

Send me a textSkeptical culture? Stigma? Silence? Learn how to promote peer support in a way your department will actually hear. Retired Sgt. Gabe Lira shares real solutions that work.How do you promote peer support without sounding like HR or a TED Talk?It's one thing to build a peer support team. It's another thing to get your department to trust it. If you've ever hit resistance, heard the line “We don't need that,” or wondered how to shift the culture without sounding out of touch, this episode is for you.Gabe Lira joins me today with over 30 years of military and law enforcement experience, including building one of the first peer support teams in Southern California and co-founding the Public Safety Peer Support Association. Gabe understands firsthand what it takes to earn buy-in from the ground up, and he shares practical tools, common mistakes, and what works when you're introducing peer support to a skeptical audience.BY THE TIME YOU FINISH LISTENING, YOU'LL LEARN:What to expect when your department pushes backSmart ways to introduce peer support that don't sound like a lectureHow to get buy-in from leadership and frontline staff alikeIf you're building or growing a team and facing resistance, this conversation is exactly what you need.CONNECT WITH GABE EMAIL: gabe@firstresponderpsych.comLINKEDIN: https://www.linkedin.com/in/gabe-lira-62b243247/WEBSITE: https://www.firstresponderpsych.comOTHER LINKS MENTIONED IN THIS EPISODE: Public Safety Peer Support Association: https://pspsa.org/If you're receiving value from this podcast, consider becoming a monthly supporter—your gift helps me keep producing these practical episodes. Become a supporter today. Connect with Bart LinkedIn: linkedin.com/in/bartleger Facebook Page: facebook.com/survivingyourshift Website: survivingyourshift.com Want to find out how I can help you build a peer support program in your organization or provide training? Schedule a no-obligation call or Zoom meeting with me here.

Patreon: patreon.com/MummyMoviePodcastThe concept of Ma'at has been interpreted in many ways by Egyptologists: Cosmic Order, Connective Justice, Natural Order. Yet no single English term can fully convey its complexity and depth.In this first episode of our Law, Crime and Punishment series, we therefore take an in-depth look at Ma'at, a principle that permeated every aspect of ancient Egyptian society.Our Question: What was Ma'at, and how did it influence the Egyptian legal system?Bibliography:Assmann, J. (2017). Ma'at: Gerechtigkeit und Unsterblichkeit im alten Ägypten. CH Beck.Karenga, M. N. (1994). Maat, the moral ideal in ancient Egypt: A study in classical African ethics. University of Southern California.Manning. (2012). The representation of justice in ancient Egypt. In Yale Journal of Law & the humanities 24, no 1: 111-118Tyldesley, J. (2000). Judgement of the Pharaoh: Crime and Punishment in ancient Egypt. Weidenfeld & Nicolson; LondonVan Loon, A. J. (2014). Law and Order in Ancient Egypt: The Development of Criminal Justice from the Pharaonic New Kingdom until the Roman Dominate. Leiden UniversityVerSteeg, R. (2002). Law in ancient Egypt. Carolina Academic Press Hosted on Acast. See acast.com/privacy for more information.

A ship’s captain approaching a foggy seaport will navigate based on the light from the lighthouse, not from the light of other boats. Boats drift, lighthouses stand secure. Do we navigate the life of faith based on the conduct of other believers, or based on the One we believe in? What’s the hymn say, “On Christ the solid rock I stand, all other ground is sinking sand.” Today on A NEW BEGINNING, Pastor Greg Laurie help us put that objective into practice. Listen on harvest.org --- Learn more and subscribe to Harvest updates at harvest.org A New Beginning is the daily half-hour program hosted by Greg Laurie, pastor of Harvest Christian Fellowship in Southern California. For over 30 years, Pastor Greg and Harvest Ministries have endeavored to know God and make Him known through media and large-scale evangelism. This podcast is supported by the generosity of our Harvest Partners.Support the show: https://harvest.org/supportSee omnystudio.com/listener for privacy information.

A ship’s captain approaching a foggy seaport will navigate based on the light from the lighthouse, not from the light of other boats. Boats drift, lighthouses stand secure. Do we navigate the life of faith based on the conduct of other believers, or based on the One we believe in? What’s the hymn say, “On Christ the solid rock I stand, all other ground is sinking sand.” Today on A NEW BEGINNING, Pastor Greg Laurie help us put that objective into practice. Listen on harvest.org --- Learn more and subscribe to Harvest updates at harvest.org A New Beginning is the daily half-hour program hosted by Greg Laurie, pastor of Harvest Christian Fellowship in Southern California. For over 30 years, Pastor Greg and Harvest Ministries have endeavored to know God and make Him known through media and large-scale evangelism. This podcast is supported by the generosity of our Harvest Partners.Support the show: https://harvest.org/supportSee omnystudio.com/listener for privacy information.

I went VIRAL! I've been talking about entrepreneurship and the alcohol-free lifestyle on social media for years, but recently, something I said hit a deep chord: The universe hand-selected you to ditch alcohol because of how massive your purpose on this planet is.  Something in those words clicked for thousands of women — and honestly, I get it. Most women who feel called to this path are visionaries who know they're meant for something bigger. Before I quit drinking 7 years ago, I constantly battled writer's block, but the moment I took a break, it was like a creative floodgate burst open of ideas, inspiration, and energy.  In this episode, you'll discover how that decision unlocks life-changing gifts, from the obvious (like glowing health and renewed energy) to the unexpected (a deep well of confidence and razor-sharp intuition)! Gorgeous, you KNOW you were made for more. If going alcohol-free has awakened something powerful in you, it's because you're meant to guide others too. Join the next round of the Empowered AF 5X Coach Certification Program.    IN THIS EPISODE: Why I believe the universe hand selects certain women to reevaluate alcohol (because their purpose is colossal and world-changing!) The gifts that await alcohol-free living, from unstoppable motivation and deepened self-worth, to million-dollar ideas and unshakable intuition The truth about quitting forever and how to create new social circles and evolve old ones to fit your new life All the programs I offer to fit this new life, from Euphoric the Club to the Empowered AF 5X Coach Certification Program   LINKS/RESOURCES MENTIONED Join Euphoric the Club, the premier movement of successful alcohol-free women with access to all my alcohol-free programs, like Become Emboldened. If you know you're meant to help other people change their relationship with alcohol and achieve deep healing (along with their bigger dreams), apply for the Empowered AF 5X Coach Certification Program – and get 5x certified as a world class alcohol-free coach, mindset coach, success coach, NLP practitioner, and hypnosis practitioner. This program includes a four-month business mastermind and a business retreat in Southern California. Awarded the most empowering book in the sober curious genre, be sure to get your copy of Euphoric: Ditch Alcohol and Gain a Happier, More Confident You today and leave your review.  Follow @euphoric.af on Instagram. And as always, rate, review, and subscribe so we can continue spreading our message far and wide.

Southern California luthier Chad Jennings of Jennings Guitars joins us to talk about what he's been up to since his first appearance in 2018. Chad made his mark early in his guitar-building career and has continued to refine his process and style with every hand-built instrument he creates. Hosted by Todd Novak with Tony Dudzik   #guitarpodcast #electricguitar #pedaleffects #pedalfx #theguitarknobs #guitarknobs #guitarinterview #guitaramplifier #guitarpickups #guitarsetup #fuzz #overdrive #reverb #distortion #guitartips    Visit us at theguitarknobs.com Support our show on Patreon.com/theguitarknobs  

She thought the pain would end with her choice, but instead it lingered. And while she tried to push it aside, there came a time where she could do so no longer.In this episode, Tammy De Armas opens up about her journey through abortion, the shame that followed, and the slow road to healing. Listen in and discover how mercy transforms even our most broken stories.Judgy SeriesGuest: Tammy De ArmasBible Passage: VariousGet your Free Resource: 20 Page WorkbookRecommended Resources: Check out Shannon's Amazon Storefront HEREResound Media Network: www.ResoundMedia.ccMusic: Cade PopkinTammy De ArmasTammy currently serves as the Director of Mission Advancement for PassionLife. It is here she mobilizes and engages PassionLife ministry partners, sharing about the opportunity to provide life-saving and life-changing help in the neediest places on earth. She has a deep compassion to speak the truth in love about abortion, while sharing the answer of forgiveness and grace that the gospel provides. Having fallen on this very battlefield, she understands the transforming love that is afforded to all. Tammy previously served as CEO of Alternatives Medical Clinic in Southern California for 10 years. She felt a call to look at abortion globally and use her gifts to share with others who have a desire to help rescue the most vulnerable where abortion is most concentrated. Tammy often has opportunities to speak to women's groups about her story with a desire to encourage women to see Him in their stories. Our story doesn't end with our pain and our sin, and her desire is to change their lens and focus on Jesus in their lives. Tammy has been married for 37 years to her college sweetheart. They have three grown children, 2 son in loves, and a daughter in love. Her biggest blessings are her 4 adorable grandchildren who call her Lovey. Tammy and Pete live in Escondido CA.Connect with Tammy:PassionLifeCheck out more episodes in the Judgy Series.Get your Free Live Like It's True Workbook.Check out Resound Media. Search by Section of the Bible or Series! We've now made it easy for you to search for an episode on a particular story of the Bible. Download your FREE Live Like it's true Workbook. Here are Shannon's favorite tools for studying the narrative sections of your Bible on your own, or with friends. Learn more at ShannonPopkin.com.

Keith Sampson has built his career around one belief: our hardest moments can also be our greatest teachers. In this heartfelt conversation, Keith shares his personal story of loss, the lessons he learned from his father, and the decision that has guided him ever since—to grow through life, not just go through it. Together we talk about what it means to root your life in gratitude, to fall in love with the process of growth, and to embrace the influence you have in every relationship. Get ready to be inspired to see your own challenges in a new light.Join our exclusive email list and unlock even more valuable insights, expert advice, and bonus content to enhance your relationship superpowers. —sign up HERE today!Connect with Barb BettsInstagram: @barbbettsFacebook: @barbarambettsYouTube: youtube/@barbbettsWebsite: www.barbbetts.comLet's Stay in Touch!https://www.liinks.co/barbbettsBarb Betts is a sought-after keynote speaker, seasoned real estate expert, passionate educator, and the CEO of The RECollective, a thriving boutique brokerage in Southern California. Barb has delighted countless stages including, Inman Connect, WomanUP!, and at the National Association of REALTORS® Annual Conference. Whether she's teaching on referrals, authenticity or leveraging relationships, Barb brings an honest, compassionate, and transparent approach to every single stage. As a real estate professional, with over 20 years experience, Barb has mastered the ever changing real estate landscape and the balance of running a vibrant brokerage. Through her signature course, Real Estate By Relationship®, Barb educates business builders on the exact systems, proc...

Hosts Nate Wilcox & Ryan Harkness continue their conversations about Michaelangelo Matos' "⁠The Underground Is Massive: How Electronic Dance Music Conquered America⁠." This episode focuses on the domestic failure of Madchester and HipHouse and the slow build of rave culture in the USA in the 1990s. ⁠⁠⁠⁠⁠⁠⁠GO TO THE LET IT ROLL SUBSTACK TO HEAR THE FULL EPISODE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ -- The final 15 minutes of this episode are exclusively for paying subscribers to the Let It Roll Substack. Also subscribe to the LET IT ROLL EXTRA feed on Apple, Spotify or your preferred podcast service to access the full episodes via your preferred podcast outlet. We've got all 350+ episodes listed, organized by mini-series, genre, era, co-host, guest and more. Please sign up for the email list on the site and get music essays from Nate as well as (eventually) transcriptions of every episode. Also if you can afford it please consider becoming a paid subscriber to support the show. Thanks! Email ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠letitrollpodcast@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Twitter.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Facebook.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Let It Roll is proud to be part of ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Pantheon Podcast⁠s⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

As artificial intelligence becomes more powerful and pervasive, how will it affect our work, our lives, and our ability to connect? Brené Brown, research professor and best-selling author says she hears a lot of experts trying to soothe people's anxiety about the pace of technological change by offering platitudes like, What makes us human will ensure our relevance. This is dangerous because, as she explains, we're not especially good at what makes us human. We're not hardwired for the current level of uncertainty, and many of us feel as if the constant need to self-protect is driving the humanity right out of us.Brown joins Kate Crawford, AI scholar and University of Southern California professor, who points out that so much of what's driving our feelings of emptiness and disconnection around AI is rooted in the fact that artificial intelligence is fundamentally a technology of extraction – it depends on the intensive exploitation of raw materials, human labor, and personal data. Together, Drs. Brown and Crawford encourage us to advocate for authentic connection over algorithmic convenience.

I'm back at Cesar Millan's Dog Psychology Center in Southern California for an updated talk with the Dog Whisperer. Well, kind of the Dog Whisperer. That name is part of a legal battle that you'll hear more about right now, as my son Charlie and I set up cameras and voice recorders and hang out with Cesar and his dog pack at the magical place where dogs live the good life. This is Cesar's 5th time on Really Famous. Almost as many as Tim Daly. But not quite. (More on that soon.) In today's talk, Cesar opens up about why he went to Will Smith for help. Yep. Will Smith. Cesar also reveals why he and Jada Pinkett Smith have a one-of-a-kind friendship. Cesar talks about who he's dating now, the struggles he's been dealing with lately, and why he'd never repeat the relationship his parents have. Oh and I ask him about rumors swirling around him – because word on the street is that Cesar Millan is in prison. Or worse. Next up on Really Famous, amped up with lots of new content for you: A big talk with Eric Roberts, one of the most prolific actors out there. Of COURSE I ask him about Julia Roberts. And of course he opens up. We also talk about a personal problem that's taken him years of therapy to figure out. Later this month, you'll hear from someone totally different from anyone who's been on the show. She has a big story to tell. And it involves someone you know. This podcast is also on YouTube, by the way. Which, as it turns out, is now the #1 place where people get their podcasts. Did you know that?!? Surprising, right? AND a ton of people watch podcasts on YouTube podcasts on their TVs. They may be doing something in the background, like cooking or cleaning or catching up on emails, I'm not entirely sure. But it's pretty cool. So if you want to give that a try, head to YouTube.com/ReallyFamous. You'll see a bunch of playlists on my channel, including one that says PODCAST. Click play and boom, you're in. And you'll see many more videos with my celebs as well. It's a smorgasboard. Take anything you like! And enjoy! Here's Cesar Millan. Talk to you next week on the podcast. And even sooner on YouTube and my socials if you visit me there. Cheers!     Links to everything: Instagram | @karamayerrobinson TikTok | @karamayerrobinson Facebook | facebook.com/karamayerrobinson/  Start therapy or coaching with me ➤ https://really-famous.com/therapy-sessions  Subscribe on YouTube  ➤ https://www.youtube.com/channel/UCbR3_S40FqVaWfKhYOTneSQ Check out soundbox:LA  ➤ https://www.soundboxstudiola.com/ Share your thoughts ➤ mailto:reallyfamouspodcast@gmail.com Celebrity interview by Kara Mayer Robinson Music: Take a Chance by Kevin MacLeod - Incompetech - Creative Commons    

Episode Summary:In this heartfelt and high-energy episode of Get Ahead Guests, Carissa sits down with DJ Kevro and wife Chevonna — the powerhouse behind Musical Phunktions, a multi-DJ company that's brought unforgettable energy to over 10,000 events across Southern California. But today, we're not just talking playlists and packed dance floors — we're going deeper.Alongside his wife Chevonna, a therapist and mother of their four children, Kevro shares the real story behind building both a thriving business and a lasting marriage in one of the most demanding industries out there. From the pressures of wedding weekends to learning how to truly support each other's dreams, this episode is packed with honest insights and practical wisdom for any couple trying to balance love, family, and entrepreneurship.In This Episode, We Talk About:

We are back on the road this week for an insightful visit with Ray Zage, CEO of Tiga Investments, and Shon Hiatt, Director of the Zage Business of Energy Initiative and Associate Professor of Business Administration at the University of Southern California. Ray is a seasoned global investor who has led Tiga since 2017. He began his career at Goldman Sachs and has held roles in Singapore, New York, and Los Angeles. He serves on multiple boards and also advises early-stage technology ventures. Shon joined the USC Marshall School of Business from Harvard in 2014 and is also a Distinguished Fellow at the Hamm Institute for American Energy. His research focuses on entrepreneurship, global strategy, innovation and sustainability. This week, USC is hosting its annual Energy Business Summit (details here). We were delighted to spend time with Ray and Shon to hear their perspectives on today's evolving academic and energy landscape. In our conversation, we discuss the Zage Business of Energy Initiative and its mission to build a pipeline of future energy leaders equipped to develop practical investment approaches and spark innovation and entrepreneurship across industries. Shon reflects on his research in Europe, noting parallels with California's energy challenges, and Ray shares his motivation to support broader, more objective research in energy beyond just “cleanliness,” shaped in part by his experiences across Asia and his perspective on long-term, balanced energy policy. We explore the history of energy at USC, California's refining and energy policy challenges, lessons from Asia, China, and Singapore's long-term planning, the growing energy needs of data centers in Asia versus the U.S., and the strategic positioning of countries like Singapore. We touch on the USC Energy Business Summit and its lineup of topics from energy storage and renewables, nuclear energy, and AI and energy demand, as well as the growing interest among students in pursuing energy careers. We address global electricity demand trends, energy affordability in emerging economies, the impacts of geopolitical instability on energy security, China's energy strategy, the global competition for raw materials, nuclear power developments, Silicon Valley's growing embrace of nuclear and natural gas, the need for durable laws to support long-term energy investment, and more. We greatly enjoyed the discussion and appreciate Shon and Ray for joining. Mike Bradley kicked us off by noting that markets were largely focused this week on the impending U.S. government shutdown. Over the past 50 years, there have been 21 shutdowns with an average length of 7-8 days. The longest shutdown was 35 days (Dec. 2018 to Jan. 2019), which occurred during President Trump's first term. On the bond market front, the 10-year bond yield (4.15%) was down marginally this week on the impending shutdown. Bond markets are mostly focused on employment reports this week (JOLTS Job Openings, Initial Jobless Claims and Nonfarm Payrolls) which would be delayed in a shutdown. On the broader equity market front, the S&P 500 seems to be in “no man's land” at least until investors see the outcome and duration of this impending shutdown. On the crude oil market front, WTI price was down ~$3/bbl (~$63/bbl) this week for a couple potential reasons. Oil traders are growing concerned that OPEC+ could announce an oil production increase for November of 500kbpd (and 1.5mmbpd over the next three months) at their October 5th Meeting, which would increase the 2026 global oil surplus even further. In addition, President Trump's Gaza Peace Plan may also be weighing a little bit on oil price because it eliminates any “perceived” war premium in oil prices. He ended by discussing the impending Fermi America IPO (FRMI). Fermi, co-founded by former Energy Secretary Rick Perry, is a planned 11 GW energy and data center c

How do you pass along the cold, hard truth and a warm and loving way? Is it in the words we choose . . . the body language we present . . . the context in which it’s expressed? Yes, yes and yes. But more than that, today Pastor Greg Laurie points out that it comes from a heart of genuine compassion and concern, energized by God’s love. Today here on A NEW BEGINNING, Pastor Greg begins the final message in his series in First, Second and Third John. Listen on harvest.org --- Learn more and subscribe to Harvest updates at harvest.org A New Beginning is the daily half-hour program hosted by Greg Laurie, pastor of Harvest Christian Fellowship in Southern California. For over 30 years, Pastor Greg and Harvest Ministries have endeavored to know God and make Him known through media and large-scale evangelism. This podcast is supported by the generosity of our Harvest Partners.Support the show: https://harvest.org/supportSee omnystudio.com/listener for privacy information.

What is the state of assisted suicide/euthanasia in Canada today?; How significant are the financial pressures on the Canadian health care system and is that a reason that PAS/E is encouraged?; What is involved in a Christian response to PAS/E? We'll address these questions and a few more with our guest Dr. Ewan Goligher, critical care physician and professor of medicine and physiology at the University of Toronto. Ewan C. Goligher (MD, PhD) is a physician and scientist at the University of Toronto. In the context of his practice of intensive care medicine, he often cares for patients at the end of their lives. He is author of How Should We Then Die?: A Christian Response to Physician-Assisted Death. He has authored more than 150 academic and medical papers. He serves as a ruling elder at Christ Church Toronto. ==========Think Biblically: Conversations on Faith and Culture is a podcast from Talbot School of Theology at Biola University, which offers degrees both online and on campus in Southern California. Find all episodes of Think Biblically at: https://www.biola.edu/think-biblically. Watch video episodes at: https://bit.ly/think-biblically-video. To submit comments, ask questions, or make suggestions on issues you'd like us to cover or guests you'd like us to have on the podcast, email us at thinkbiblically@biola.edu.

Not many people come into the Kingdom because they were sufficiently brow-beaten by someone sharing their faith. Few have surrendered to Christianity simply because they lost a fiery religious debate. The Bible tells us “His kindness leads us to repentance.” God’s love can soften the hardest of hearts. God’s mercy beckons those who’ve lost their way. And coming up today on A NEW BEGINNING, Pastor Greg Laurie helps us learn to put the Lord’s compassion into practice. Listen on harvest.org --- Learn more and subscribe to Harvest updates at harvest.org A New Beginning is the daily half-hour program hosted by Greg Laurie, pastor of Harvest Christian Fellowship in Southern California. For over 30 years, Pastor Greg and Harvest Ministries have endeavored to know God and make Him known through media and large-scale evangelism. This podcast is supported by the generosity of our Harvest Partners.Support the show: https://harvest.org/supportSee omnystudio.com/listener for privacy information.