Podcasts about interstate

Whether Interstate 5 "killed downtown Tumwater" will never actually be answered, mostly because we don't have a time machine and we can't really settle on what "kill" or "downtown" means in this context. But the premise is one of the most widely accepted historical facts of our area. I take the counter-narrative position that downtown Tumwater was killed by a road, but it wasn't I-5. In this episode, I take a walk with David Scherer Water to discuss the historical conflict and what it tells us about cities, growth and potential. Here is also some background reading: Why the Myth of Tumwater and Interstate 5 Matters David Scherer Water: The Highway that Shaped (and buried) Olympia David Scherer Water: Tumwater Strikes Back

Deputies in Los Angeles County make a horrific discovery: the body of a 7-year-old boy stuffed inside a freezer at a Lynwood apartment. A Georgia man is sentenced to 16 years in prison for a high-speed crash Labor Day 2023 that killed five teenagers on Interstate 85 in Gwinnett County north of Atlanta. Drew Nelson reports.See omnystudio.com/listener for privacy information.

At the Flicks · 109: Horror Sequels - Do we need them?

See omnystudio.com/listener for privacy information.

Logan Schiendelman, a 19-year-old from Tumwater, Washington, vanished on May 20, 2016, under mysterious circumstances when his car was found abandoned on Interstate 5 with his belongings inside. Despite extensive search efforts, witness reports, and a thorough investigation by the Thurston County Sheriff's Office, no significant leads or evidence have emerged to explain his disappearance. Theories range from foul play to voluntary disappearance or a mental health crisis, but none have been substantiated. Logan's family, especially his grandmother, remains hopeful for answers, and the case remains open as investigators periodically review new and old information using advanced technologies. The case of Logan Schiendelman remains unsolved, a chilling mystery that continues to perplex and draw public concern.(commercial at 7:28)to contact me:bobbycapucci@protonmail.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-moscow-murders-and-more--5852883/support.

HT2423 - Roads Landscape photography is inextricably tied to roads. Even if we are hiking into rough terrain, we get to the trailhead via a road. Photographically, not all roads are equal. I've been tooling down the Interstates to get home and doing no photography along the way. For me, photography is always at its best when I'm traveling down a dirt road. If you are not familiar with them, you need to know about Delorme maps. Show your appreciation for our free weekly Podcast and our free daily Here's a Thought… with a donation Thanks!

The clock is ticking for Congress to extend health care subsidies before open enrollment begins on Nov. first. The head of Pennsylvania’s health insurance marketplace is sounding the alarm. OB/GYNs and other doctors are expressing their concern over Pennsylvania State Treasurer Stacy Garrity's run for Governor. Southcentral Pennsylvania's Fall Foliage is at its peak as we head into this final week in October. State officials helped plant 700 trees along Orson run in southern York County in an effort to help reduce runoff, improve local water quality and provide the Chesapeake Bay. The 2-and-a-half acre streamside buffer is part of the ongoing work of the alliance for the Chesapeake Bay. An important deadline is approaching for registered voters in Pennsylvania planning on casting a ballot by mail. You have until this Tuesday October 28th to request a mail-in ballot, which must be returned by 8pm on Election Day, November 4th. PennDOT has announced that the 29th Street bridge has re-opened. The newly constructed span which carries traffic over Interstate 83 and Norfolk Southern train tracks had been closed since July of last year, as part of the long-term project to widen I-83 from 13th Street to the Eisenhower Interchange. An earlier detour has now been lifted. Public media's federal funding has been revoked. Your support is now more vital than ever. Help power the independent journalism and trusted programming you find on WITF by making a gift of support now at witf dot org slash give nowSupport WITF: https://www.witf.org/support/give-now/See omnystudio.com/listener for privacy information.

With the weather changing toward Winter, it is a good time to check our batteries, so we decided to revisit an earlier discussion to start ... the discussion.Ever wonder why your car starts strong some mornings and struggles on others? We take you under the hood of battery choices that actually affect daily reliability, from budget-friendly picks at big-box stores to premium designs built for harsh conditions, high-current audio builds, and weekend toys that sit for weeks at a time. Our goal is simple: help you pick a battery that fits your vehicle, your climate, and your lifestyle without wasting money on features you don't need.We move brand by brand through a no-nonsense ranking: EverStart and Interstate for accessible value, Motorcraft and AC Delco for OEM confidence, Bosch for dependable mid-tier coverage, and Antigravity for lithium lightness where every pound counts. For enthusiasts and workhorses, we break down why XS Power and Odyssey excel under heavy loads and frequent deep cycles, and how their warranties and construction translate into fewer headaches over years of use. Then we spotlight DieHard's enduring reputation and Optima's spiral-wound advantage, explaining RedTop vs YellowTop vs BlueTop so you match cranking power, deep-cycle resilience, and marine readiness to the job at hand.Along the way, we unpack AGM versus traditional flooded lead-acid, when lithium makes sense, and how to read warranty terms that actually protect you. We also cover practical buying tips: verifying group size and reserve capacity, understanding OEM recommendations, and deciding when paying more now saves you from a tow later. If your vehicle has added lights, winches, or a big audio system, or if it sits for long stretches, you'll walk away knowing which chemistry and brand can handle the load with fewer surprises.If this helped you think smarter about batteries, subscribe for more straight-talk car guidance, share with a friend who loves a weekend project, and leave a quick review to tell us which brand has lasted the longest for you.Be sure to subscribe for more In Wheel Time Car Talk!The Lupe' Tortilla RestaurantsLupe Tortilla in Katy, Texas Gulf Coast Auto ShieldPaint protection, tint, and more!Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.---- ----- Want more In Wheel Time car talk any time? In Wheel Time is now available on Audacy! Just go to Audacy.com/InWheelTime where ever you are.----- -----Be sure to subscribe on your favorite podcast provider for the next episode of In Wheel Time Podcast and check out our live multiplatform broadcast every Saturday, 10a - 12nCT simulcasting on Audacy, YouTube, Facebook, Twitter, Twitch and InWheelTime.com.In Wheel Time Podcast can be heard on you mobile device from providers such as:Apple Podcasts, Amazon Music Podcast, Spotify, SiriusXM Podcast, iHeartRadio podcast, TuneIn + Alexa, Podcast Addict, Castro, Castbox, YouTube Podcast and more on your mobile device.Follow InWheelTime.com for the latest updates!Twitter: https://twitter.com/InWheelTimeInstagram: https://www.instagram.com/inwheeltime/https://www.youtube.com/inwheeltimehttps://www.Facebook.com/InWheelTimeFor more information about In Wheel Time Podcast, email us at info@inwheeltime.com

Applicant argued project would be 'low intensity' The Fishkill Planning Board earlier this month voted unanimously to deny an application to build a 51,500-square-foot self-storage facility just outside of Beacon, ending more than three years of review. The project sought to construct a two-story building with 333 self-storage units on a partially wooded, 4.7-acre parcel at 1292 Route 9D, between Van Ness Road in Beacon and Interstate 84. It would have required a special-use permit because the site is in Fishkill's restricted business zone, which does not permit self-storage facilities. To receive the permit, the Planning Board had to determine that the use is "substantially similar" to others allowed in the district, such as hotels, restaurants and offices. The board's attorney, Dominic Cordisco, explained during its Oct. 2 meeting that the application failed to meet any of the four criteria required to establish similarity: consistency with the town's comprehensive plan; consistency with the intent of the restricted business zone, which limits uses adjacent to neighborhoods; no adverse impacts to public health and safety; and no greater intensity of traffic, parking, noise and other impacts than allowed uses. Because it failed the substantial similarity test, the application was ineligible for Planning Board review. "It is, in effect, a denial, but it is the process that is laid out in the [town] code," Cordisco said. Cordisco said that the applicant had argued that a self-storage facility would be "low intensity" compared to uses allowed in the zone, "but that's not the test. The test is whether it's substantially similar and compatible with the district." Many residents, including from Beacon, had opposed the project. Beacon Mayor Lee Kyriacou last year asked the town to investigate alternative entries, saying that southbound drivers on 9D would likely make illegal left turns or U-turns to get into the facility. Kyriacou and others predicted that traffic would increase on nearby residential roads as drivers turned around to get to the site. To allay concerns, project officials said they would post directions online and petition GPS providers to use routes avoiding residential streets. A consultant hired by the town said that self-storage businesses are typically located in commercial or industrial zones. There is a self-storage facility on Route 9D, about a half mile from the proposed site, and another nearby on Route 52. After voting, Planning Board Chair Jonathan Caner noted that 1292 Realty LLC's request for a refund of $30,820 in application fees had been referred to Town Supervisor Ozzy Albra. Albra said on Thursday (Oct. 23) that the request was denied because, according to Cordisco's review, the costs incurred by the town and its consultants were "reasonable and necessary given the procedural and substantive issues and concerns posed by this application," including, in June, the unusual step of the Planning Board authorizing the town planner to finalize an environmental impact statement on the project.

A 21-year-old truck driver in the country illegally is charged with vehicular manslaughter and driving under the influence after a fiery pileup on Interstate 10 in Ontario, Canada killed three people. A Florida father is arrested after photos surface showing his toddlers with a gun, marijuana, and beer inside his Deleon Springs home. Drew Nelson reports.See omnystudio.com/listener for privacy information.

First, health care premiums are set to rise for nearly 150,000 San Diegans who are insured through the Affordable Care Act. Then, lawmakers are asking why the Marines fired live ammunition over Interstate 5 last weekend. And, five tribes are launching a commission to safeguard a new national monument. We also tell you about dozens of emergency vehicles being used in an emergency-response exercise. Next, both top flight men's and women's soccer teams are playoff bound! Finally, a collection of events to check out this weekend.

He is among the nation's very worst governors, but Gavin Newsom is among America's most skillful politicians — and has the inside track on the race for the White House. In other news, bombs bursting in air (at the Marine Corps' anniversary celebration starring JD Vance), the California Faculty Association is ready to fight fascists (but first wants to know if you're a Jew), Nancy Pelosi is still alive (and maybe not a fan of State Senator Scott Wiener), and the Pioneer League's Ballers bring a baseball championship back to Oakland. Music by Metalachi.Email Us:dbahnsen@thebahnsengroup.comwill@calpolicycenter.orgFollow Us:@DavidBahnsen@WillSwaim@TheRadioFreeCAShow Notes:Ballers bring home Oakland's first baseball title since 1989How military's ‘safe' plan to fire munitions over Interstate 5 went off the rails with CHP cruiser hitNational Guard deployed to help food banks amid federal shutdown, Newsom saysHow Did California Spend Billions on Homelessness Only for It to Get Worse? Two New Criminal Cases Offer a ClueGavin Newsom, Pharma BaronPelosi succession intrigue in San FranciscoScott Wiener is done waiting on Nancy Pelosi. He's running in 2026, sources sayFederal Judge Certifies Class Action for All Parents and Teachers Opposing Gender Secrecy RulesSchool spending surged. Academic achievement? Not so muchNewsom signs bill to prevent sex abuse in schoolsFaculty union targets Jewish political moneyState Supreme Court declines to hear West Covina's appeal in ex-fire chief's wrongful termination case Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

We need wisdom to stay on the Interstate of Hesed, giving careful thought to the paths we take so that we keep from evil.Find more at https://timharner.com

Join Jim and Greg for the Monday 3 Martini Lunch as they as they have plenty to say about the shocking break-in and horrible security at the Louvre, the U.S. Army's major push into nuclear power, President Trump commuting the sentence of George Santos, and another California controversy that's literally explosive.First, after briefly noting the break-in and alarming security lapse at the Louvre, Jim and Greg turn to the U.S. Army's ambitious plan to install nine small nuclear reactors across key military bases. They applaud the move as a major step toward energy independence and boost warfighting capabilities.Next, they rip President Trump's commutation of convicted serial fraudster and expelled former New York Rep. George Santos after he served almost three months of a seven-year sentence. While still a convicted felon, Santos will no longer need to pay restitution to his victims. Unsurprisingly, Santos says he wants to focus on the future and not the past. Jim says this smells like Trump simply rewarding a political ally. Finally, they tackle the California uproar over closing Interstate 5 during the U.S. Marine Corps' 250th anniversary celebration at Camp Pendleton. Gov. Gavin Newsom ordered the shutdown due to live ordnance, but the Marines insisted it wasn't necessary. California Highway Patrol officers report a small piece of shrapnel damaged one of their vehicles when an explosive went off prematurely. They also rip Newsom for his self-incriminating tweet about the No Kings protests.Please visit our great sponsors:Get 20% off your first purchase of classic menswear. Visit https://MizzenAndMain.com with promo code 3ML20—shop online or visit a Mizzen and Main store in select states.Keep celebrating World Mental Health Day by starting your journey with BetterHelp—get 10% off your first month at https://BetterHelp.com/3MLSupport your health with Dose Daily.  Save 25% on your first month when you subscribe at https://DoseDaily.co/3ML or enter code 3ML at checkout. 

Indiana Pacers rookie Kam Jones has been arrested after a brief chase on Interstate 65 in Indianapolis Monday morning. See omnystudio.com/listener for privacy information.

Today on AirTalk: Larry interviews the executive director of Covered California; the deluge of robocalls and robotexts; a check-in on the craft-brewing industry; AI data centers and energy usage; Camp Pendleton and the Interstate 5 shutdown; and real-time translation technology and language learning. Today on AirTalk: Interview with Covered California's Executive Director (0:15) Spam calls (11:46) Craft Brewing Industry Check-In (23:25) AI Data Centers (34:10) Simultaneous Translation Tech (58:01) 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

San Diegans showed up in the thousands as part of nationwide ‘No Kings'' protests. Then, after initial reports confirmed no closures, a busy stretch of Interstate 5 was closed for roughly 90 minutes on Saturday. Followed by, an economic forecast for the county. Then, we explain why you will see fewer plastic bags at the checkout aisle. Finally, we speak with KPBS' environment reporter for this week's Pod Behind the Package.

10/20/25: Rob Kost and Walter Samuel live near and along 64th Avenue in Fargo, and join Joel Heitkamp in the KFGO studio to talk about a big change to their neighborhood. City of Fargo staff have been collecting public input about a proposed Interstate 29 interchange at 64th Avenue South, and many citizens in the area are unhappy about the sudden change. (Joel Heitkamp is a talk show host on the Mighty 790 KFGO in Fargo-Moorhead. His award-winning program, “News & Views,” can be heard weekdays from 8 – 11 a.m. Follow Joel on X/Twitter @JoelKFGO.)See omnystudio.com/listener for privacy information.

Shrapnel from a Marine artillery round struck a California Highway Patrol vehicle on Saturday. The mishap took place along the Interstate 5 during celebrations to mark the U.S. Marine Corps' 250th birthday. We get the latest on the event, and the live-fire exercise behind the incident.Plus, a recap of Saturday's "No Kings" protests in San Diego, and what issues were on the minds of protesters.Guests:Andrew Dyer, military and veterans affairs reporter, KPBSKatie Anastas, education reporter, KPBS

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Did Trump just steal $400 million dollars from a Miami college in order to build his Trump Presidential Library with DeSantis' help?Then, on the rest of the menu, good thing Newsom closed the freeway to the public during the massive No Kings rallies because JD Vance's motorcade was hit with shrapnel after an artillery shell blew up over Interstate 5 from the Trump-ordered live fire celebration; Indiana University fired the student newspaper faculty adviser who refused to block news stories critical of Trump; and, Marco Rubio secured a secret a deal for Trump with El Salvador, even though it meant betraying US informants.After the break, we move to the Chef's Table where London police are probing whether Prince Andrew asked an officer assigned to him as a bodyguard to dig up dirt on sexual assault accuser Virginia Giuffre; and, the Louvre remained closed, a day after historic jewels were stolen from the world's most-visited museum in a brazen daylight heist.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!"I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help." -- Julia ChildBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

fWotD Episode 3089: U.S. Route 34 in Iowa Welcome to featured Wiki of the Day, your daily dose of knowledge from Wikipedia's finest articles.The featured article for Sunday, 19 October 2025, is U.S. Route 34 in Iowa.U. S. Highway 34 (US 34) is a United States Highway that runs across the southern third of Iowa. It begins on a bridge over the Missouri River west of Glenwood and travels east where it meets Interstate 29 (I-29) and US 275. Through southwestern Iowa, the highway is, for the most part, a two-lane rural road with at-grade intersections; there are interchanges with US 59 near Emerson and US 71 near Stanton and Villisca. At Osceola, the highway intersects I-35 and US 69. Just east of Ottumwa, where the road meets US 63, the road joins the four-lane Iowa 163 for the remainder of its trek through the state. At Mount Pleasant, it overlaps US 218 and Iowa 27, the Avenue of the Saints Highway. From there, the road heads to the southeast where it crosses the Mississippi River on the Great River Bridge at Burlington.US 34 was one of the original U. S. Highways when the system was created in 1926, though it was preceded by the Blue Grass Route, a 310-mile-long (500 km) auto trail that connected Council Bluffs and Burlington. In 1920, the Iowa State Highway Commission (ISHC) assigned route numbers to roads in order to improve wayfinding for travelers. The Blue Grass Route was assigned Primary Road No. 8 in its entirety. Six years later, No. 8 was renamed U. S. Highway 34. In 1930, the highway became the first road to be fully paved across the state. By the 1950s, increased traffic and larger automobiles proved the original pavement inadequate. The highway was straightened and widened to accommodate modern vehicles.Starting in the 1960s, parts of the route were expanded to four lanes; a section of controlled-access highway was built in Burlington and limited-access highway in Glenwood. During construction of the four-lane road in Glenwood, Native American remains were discovered. Their subsequent lab analysis and delayed reburial created a controversy that eventually led to the Native American Graves Protection and Repatriation Act. In the 1990s and 2000s, the highway between Ottumwa and West Burlington was widened to four lanes as part of a project to improve the corridor between Des Moines and Burlington. Since the early 1990s, narrow toll bridges at both the eastern and western state lines were replaced by modern, toll-free bridges that can handle high volumes of high-speed traffic.This recording reflects the Wikipedia text as of 00:30 UTC on Sunday, 19 October 2025.For the full current version of the article, see U.S. Route 34 in Iowa on Wikipedia.This podcast uses content from Wikipedia under the Creative Commons Attribution-ShareAlike License.Visit our archives at wikioftheday.com and subscribe to stay updated on new episodes.Follow us on Bluesky at @wikioftheday.com.Also check out Curmudgeon's Corner, a current events podcast.Until next time, I'm neural Danielle.

Sat, Oct 18 7:17 PM → 7:17 PM Starting fires on interstate Radio Systems: - Wake County NC Simulcast

The Morris football team used defense to set up the offense in a 50-10 Interstate 8 Conference win over visiting Sycamore on Friday. The win kept Morris unbeaten and cliched the league title.Become a supporter of this podcast: https://www.spreaker.com/podcast/friday-night-drive--3534096/support.

We've talked about the 1985 World Series before on this podcast, but never with the guy who literally wrote the book on it. Marshall Garvey joins Mike and Bill for the 40th anniversary of when the teams clinched their respective pennants, setting up the second all-Missouri World Series matchup. Garvey's new book, Interstate '85: The Royals, The Cardinals, and the Show-Me Series relies heavily on player interviews with more than 25 of the players who took the field in that showdown, as well as Don Denkinger, whose infamous call in the 9th inning of Game 6 Garvey thinks is wildly blown out of proportion. It's a great talk and a great book, so check them both out! Plus, happy birthday to José Valentín! And farewell to Jeff Bittiger and Jim Bethke.

In a show of what is supposed to be amphibious strength, the military is set to hold an event in California called “From Sea to Shore.“ It includes the possibility of live missiles being fired from Navy ships from toward Southern California. The military had planned to close stretches of Interstate-5 over the weekend between Los Angeles and San Diego, but now says the road will stay open. Vice President JD Vance and Defense Secretary Pete Hegseth are expected to attend the celebration of the Marine Corps 250th anniversary. Democrats have a new demand when it comes to reopening the federal government. According to Politico, in addition to extending health insurance subsidies set to expire and an end to Trump's efforts to cancel congressionally approved spending, Democrats now want to protect federal workers from being fired during the shutdown. They're looking for a committment from Republicans that workers caught up in Trump's reductions-in-force will be rehired immediately. Author, journalist and scholar Sarah Kendzior will join us. We will look at Trump's efforts to send the National Guard into certain American cities and the long term implications. From the Voting Rights Act to Trump‘s Tariffs, the US Supreme Court is poised to make some critical decisions. Former federal prosecutor and now defense attorney David Katz weighs in. SF Fall Show: https://sffallshow.org/

Dallas police officials said Tuesday the department had surpassed its recruiting goal set by City Council members earlier this year, hiring more than 300 recruits since last October. In other news, Dallas-Fort Worth-based Aligned Data Centers will be acquired in a deal valued at $40 billion — one of the largest such transactions of the year and the biggest ever for a data center company; developer Scott Beck won't confirm whether representatives of the Dallas Mavericks are scoping out his Valley View Center property for a new NBA arena. But with 110 acres at the corner of Preston Road and Interstate 635, it is one of the largest undeveloped properties in Dallas with clear potential as the basketball franchise moves on from the aging American Airlines Center downtown; nd El Califa de León, the only Michelin-starred taquería in the world, is heading to North Texas to delight taco lovers. Find a pop-up featuring the cuisine of El Califa and celebrating Mexico City's inimitable street food culture beginning today at 6501 Hillcrest Ave. in University Park near Southern Methodist University. It will be open from noon to 9 p.m. everyday until the 28th. Learn more about your ad choices. Visit podcastchoices.com/adchoices

C-TRAN board members received an update from the Interstate Bridge Replacement team showing light rail operations and maintenance costs dropping from $21.8 million to $10.3 million—but only because projected service to Vancouver was cut in half. Paul Valencia reports on local concerns over TriMet's involvement and future funding. https://www.clarkcountytoday.com/news/interstate-bridge-replacement-team-gives-update-to-c-tran-on-costs-associated-with-light-rail/ #CTRAN #VancouverWA #InterstateBridgeReplacement #LightRail #TriMet #Transportation #IBR #Camas #PublicTransit #Infrastructure

When your parents tell you you're going to "either Guam or Idaho", the best thing you can do is get out of the car. Chicago’s best morning radio show now has a podcast! Don’t forget to rate, review, and subscribe wherever you listen to podcasts and remember that the conversation always lives on the Q101 Facebook page. Brian & Kenzie are live every morning from 6a-10a on Q101. Subscribe to our channel HERE: https://www.youtube.com/@Q101 Like Q101 on Facebook HERE: https://www.facebook.com/q101chicago Follow Q101 on Twitter HERE: https://twitter.com/Q101Chicago Follow Q101 on Instagram HERE: https://www.instagram.com/q101chicago/?hl=en Follow Q101 on TikTok HERE: https://www.tiktok.com/@q101chicago?lang=enSee omnystudio.com/listener for privacy information.

Send us a textPower problems don't announce themselves—they show up as dead fans, stressed birds, and energy bills that creep higher every month. We invited superintendent electrician Cody Pommer of Interstates to walk through the electrical decisions that quietly decide whether a poultry site runs smooth for years or limps from fix to fix. Together, we unpack where farms get into trouble—moisture, dust, untrained panel work—and the simple, proven steps that keep people safe and equipment alive: correct NEMA ratings, low-point drains, GFCI protection, better cable selection, and a disciplined maintenance plan.Cody breaks down why electrical rooms pay back in longevity and safety, and why grounding and bonding are non-negotiable in wet, high-dust environments. We dig into smart controls and VFDs that fine-tune ventilation and lighting, explore modern fire detection with aspirating systems, and call out the shortcuts that cost the most—skipping VFD-rated cable, ignoring voltage drop on long runs, and leaving new equipment to soak in the weather. We also talk resilience: generator strategies that share load across houses, peak-shaving to tame demand charges, and design choices that make future add-ons cheap rather than painful.Looking ahead, we connect the dots between reliable power and better data. AI is accelerating everything from egg counting accuracy to anomaly detection and design workflows, but it needs clean signals and thoughtful integration to shine. For smaller and mid-size barns, we highlight accessible control options that unify ventilation, feed, and lighting with mobile monitoring—practical tools that deliver immediate clarity and long-term savings.If you care about flock health, uptime, and a utility bill that doesn't spike when the weather does, this conversation is your blueprint. Subscribe, share with a producer who needs a safer setup, and leave a review with your top electrical headache—we'll tackle it in a future show.Hosted by Brandon Mulnix - Director of Commercial Accounts - Prism ControlsThe Poultry Leadership Podcast is only possible because of its sponsor, Prism ControlsFind out more about them at www.prismcontrols.com

 In the second part of the conversation, join host Scott Eder (Courtland Consulting) as he continues the conversation with Minnesota's David Ramroop, a child support worker with the Ramsey County Attorney's Office; and James Wittling, a child support professional from Washington County. They discuss their experiences with public assistance and child support work. David shares his personal experience growing up with public assistance, noting that it helped him understand and connect with the families he now serves, emphasizing that it's okay to ask for help. Both caseworkers agree that successful "enforcement" is better viewed as helping all parties—the non-custodial parent, the custodial parent, and most importantly, the child—often involving modification of support based on a change in circumstance. James highlights the complexity and challenges of Interstate child support cases, stressing the importance of patience, meticulous detail, and better communication among states, while acknowledging the efforts to improve with digital tools like the federal child support portal. Ultimately, they both stress a message to the public: they are people who want to serve and build relationships, urging clients to be present, attend hearings, and not be afraid to ask questions.

Just in time for the 40th anniversary of the 1985 World Series, Marshall Garvey, author of Interstate '85: The Royals, The Cardinals, and the Show-Me World Series, joins the boys to talk about how videogames help with his writing process, interviewing umpiring great Don Denkinger, whether or not Dan Quisenberry should be in the Hall of Fame, if Bo Jackson ruined the Kansas City Royals and, yes, that time an All-Star outfielder threatened to kill his general manager. This week's podcast was brought to you by  Teambrown Apparel, Old Fort Baseball Co and Patrick's Custom Painting.

A Florida couple is charged with child neglect after allegedly leaving a 16-year-old boy on the side of Interstate 75 with a bag of guns and cash. A federal judge dismisses Drake’s defamation lawsuit against Universal Music Group, ruling that Kendrick Lamar’s “Not Like Us” was protected artistic opinion rather than fact. Drew Nelson reports.See omnystudio.com/listener for privacy information.

WhoStephanie Cox, CEO of the National Ski PatrolRecorded onJune 3, 2025About National Ski PatrolFrom the organization's website:The National Ski Patrol is a federally-chartered 501(c)(3) nonprofit membership association. As the leading authority of on-mountain safety, the NSP is dedicated to serving the outdoor recreation industry by providing education and accreditation to emergency care and safety service providers.With a primary focus on education and training, the organization includes more than 30,000 members [Cox says 32,000 on the pod] serving 650 patrols in the U.S., Canada, Europe and Asia. Our members work on behalf of local ski/snowboard areas and bike parks to improve the overall experience for outdoor recreationalists. Members include ski and bike patrollers, mountain and bike hosts, alumni, associates, and physician partners.The National Ski Patrol operates as a 501(c)(3) nonprofit organization, deriving its primary financial support from membership dues, donations, user fees, and corporate sponsorships. …The national office is located in Lakewood, Colorado, and is staffed with full-time employees that handle administrative duties.Why I interviewed herThe Storm focuses unapologetically on the lift-served variety of skiing. I'll often reinforce that point by teasing Uphill Bro for skiing in the wrong direction or making fun of myself for being a lazy U.S. American happy to ride a machine up the mountain. That, mostly, is a shtick to express my preference for an ordered ski experience over the wild variety. Acres of glades twisting down the mountainside – yes, please. But I'll also take that groomed run-out back to the six-pack. This all-you-can-eat variety of skiing feeds the adrenaline monster, stows energy for the bristling explosive down. The fun part. But my hyperbolic preference for the down is also a sort-of cover-up. Because what really glues me to the trail-labeled and lift-laced bumps is that gigantic and ever-present panic button floating alongside me: ski patrol.Oh I just ran into a tree? Well that's inconvenient because now I can't remember how to speak English or why I have eight empty Miller Lite cans in my backpack. But no need to fret. Within five minutes a corps of uniformed professionals specifically trained in the idiosyncratic art of piloting an injured moron down an ungroomed hillside on an eight-foot-long sled will materialize with crackling radios and stabilize me. It's kind of amazing. Like who thought of this? I guess the same person who came up with lifeguards at the beach. When a squirrel misses its branch and falls 75 feet to the forest floor there is no Squirrel 911. Just a variety of bobcats and coyotes who are about to find an easy dinner. Humans are quite amazing animals in this way, setting up systems both highly effective and borderline invisible that grant us wide margins of error to in most cases survive even catastrophic misjudgments.Depending on your view of human nature, the existence of ski patrol is either the most or least predictable miracle layer of organized commercial ski centers. The cynical may interpret this network of makeshift shacks and their occupants as liability shields, a legal hey-we-tried taskforce vaguely taming the chaos inherent in an impossible and awkward activity. But a more generous interpretation might view ski patrol as the most benevolent component of a ski area, the only piece not intended to generate income, an acknowledgement that any one of us, on even the gentlest slope, could in an instant need someone who knows exactly what to do.I prefer that latter interpretation, but the truth is of course a complex blend of the cynical and the generous viewpoints, interlaced with a million other factors. We are all vaguely aware of this, which doesn't mean we can explain it. I mean, why is ski patrol at every ski area? The question is both simplistic and baffling. Well of course there's ski patrol because there always is. OK. But shouldn't there be some live-free-or-die exception in the rowdy ski world of backwoods trails axe-cut by misanthropic good ole' boys putting two middle fingers to society's nine-to-five, collared-shirt expectations? Like “hey man, look at the waiver, if you break your leg it's not my goddamned problem.” But there they are, anyplace there's a ski lift, wearing that same plus-symbol uniform, enforcing that same yellow-signed skier code, blanketed with that same aura of stoic unsurprise and readiness: ski patrol. Is this omnipresence simply custom and tradition? State or federal law? Insurance requirement? Do patrollers work for the ski area or for some agency or entity? An imposition like restaurant food inspectors? Enforcers like a city's police department? Attendants like stadium ushers? It's hard to say without asking, so I asked.What we talked aboutTouring ski patrols across America; #SkiVirginia; Ski Patrol's philosophical evolution over time; patrol saving my butt in Maine; how NSP ensures that patrollers are prepared to deal with the worst injuries at even the smallest ski areas; evolving and adapting over time; “this organization is by and large run by volunteers”; Avy dogs; why ski patrol is everywhere; organizational history; the relationship between NSP and individual ski areas; who funds NSP; paid versus volunteer patrollers; “one of my big goals for the organization is to make sure that all patrols fall under the NSP shield”; a couple of major ski area patrols that are not part of NSP; the general public “is not going to notice the difference” between a paid and volunteer patroller; where most of the paid patrollers work, and why; the amazing number of years the average volunteer patroller commits to the work; the rising cost of living in mountain towns; why NSP does not involve itself in pay or benefits conversations between patrollers and resorts; staying neutral on unionization drives; what it means to modernize NSP; and applying tech to help police on-mountain collisions.What I got wrong* I referenced a recent snowless winter at Wintergreen, Virginia, and said it was “in 21/22 or 22/23.” It was the winter of 2022-23, which, according to Snow Brains, was the ski area's third snowless winter in a decade, after the 2016-17 and 2018-19 campaigns.* At one point in our conversation, I mentioned “voluntary volunteers.” Which I don't know Man talking is hard I guess.Why now was a good time for this interviewI'd initially reached out to Cox as a follow-up to my podcast conversation with United Mountain Workers union President Max Magill, conducted in the wake of the December-to-January Park City patrol strike that leveled the ski area and sent owner Vail Resorts spiraling:National Ski Patrol, it turns out, has no involvement in or position on unionization. That was a bit of a record scratch but also clarifying: patrol union drives, at least for now, lack a national sponsor that could propel the movement to critical mass. Still, it seemed odd that a national organization's most visible umbrella would stand neutral on the trajectory of a tectonic movement flexing against consolidating, ever-more-distant management and escalating mountain-town affordability crises. So we talked about it a bit anyway.What I've learned, 212 episodes into The Storm, is that organizations and entities are rarely – maybe never – what you expect them or want them to be. In episode 11, recorded in January 2020, just a few months after The Storm's launch, I asked Win Smith, then National Ski Areas Association board chair and onetime owner of Sugarbush, the now very-innocent-seeming question of what the organization was doing to subsidize small or independent ski areas. Smith patiently explained that the NSAA was a trade organization, not a charity (I'm paraphrasing), and that their mission was education, lobbying, and helping to establish uniform operating standards and best practices, not a U.N.-style stabilizing force money-cannoning resources where necessary. I get that now, and have developed, through extensive interaction with the group, a deep appreciation for what the NSAA is and does, even if it is not the thing 2020 Stu thought it was or should be.I guess that's the point of The Storm Skiing Podcast: a dumb guy asking dumb questions like “so when are you going to build a gondola over Interstate 90 to connect Alpental to the rest of Summit at Snoqualmie?” and letting the nice smart people say “well wouldn't that be nice but we have other priorities,” when they mean, “sure let me pull $100 million out of my back pocket to build a more-or-less useless lift that would also spark two decades of environmental litigation and has as much chance of clearing airspace over a federal road as a Russian stealth bomber.” Luckily I don't mind asking dumb questions. They emerge from an impulse to sort reality from fiction, to tell the story of modern lift-served skiing by tapping the brains who understand some little corner of it. Podcast NotesOn recent Ski Patrol leadershipThis could maybe go under the sometimes-included “questions I wish I'd asked” section, but really I don't wish I'd asked about it, as I have inherently little interest in organizational human drama, or the appearance of such. In this case, that maybe-drama is the rapid recent turnover in NSP leadership, aptly described by Jason Blevins last year in The Colorado Sun:The former executive director of the nonprofit World Child Cancer heath organization arrived at the National Ski Patrol two years ago, becoming the fourth director of the organization in only five years. The former bosses reported conflicts with the group's member-elected board of directors. An online petition was calling for an overhaul of the venerable organization that formed in 1938. Staff were bailing after years of turmoil that included board members twice suing their own organization. The group was losing its relevance in a quickly shifting ski resort industry.Cox landed with a plan. She started visiting ski patrols across the country. She shepherded an overhaul of the organization's training programs. She enlisted staff and kept them onboard. She mended fences with her board.Whatever happened before, Cox just hit her third anniversary with the organization, and I was mostly interested in her efforts to modernize the 87-year-old NSP.On skier visit numbers nationally and in ColoradoColorado annually accounts for nearly one in four U.S. skier visits. Here's the breakdown from last winter, according to the Kotke end-of-year survey, the definitive statistical ski industry report published annually by the NSAA:On breaking my leg at Black Mountain of MaineMost of you are tired of hearing about this, but if you're new here, this is my big ski-patrol-saves-my-ass story:On federal chartersAn important piece of the NSP why-does-it-exist puzzle is its status, since 1980, as a federally chartered nonprofit organization. Congress charters such organizations “to carry out some regional or national public purpose,” according to a 2022 report on congress.gov. As with just about anything, a comprehensive list is frustratingly difficult to find (that's why I moonlight as ski area spreadsheet mad scientist), but federally chartered organizations include such vaunted entities as the American Red Cross, the Boy and Girl Scouts of America, and Disabled American Veterans. Here's a probably-not-entirely-accurate list on Wikipedia, and a government list from 1994.On “14 patrols unionizing across the west”Here's a list I compiled of unionized ski area groups back in January. I haven't updated it, so there may be a few additions since:On Snow AngelsThis is a pretty good gut-check conversation for the Speed Gods among us:On Wachusett's anti-theft systemSki theft sucks, and some ski areas are better at fighting it than others. One of the best I'm aware of is Wachusett, Massachusetts, which has installed a comprehensive system of ski-rack-to-parking-lot cameras that has reduced thieves' success rate to near zero. “A lot of times, the police will be waiting for them when they get home with the stolen board,” longtime Wachusett President Jeff Crowley told me on a 2022 visit to the ski area.The Storm explores the world of lift-served skiing all year long. Join us. Get full access to The Storm Skiing Journal and Podcast at www.stormskiing.com/subscribe

I'm sitting on a bench at the nearby city park listening to Creek & Raven. It comes out in a few days, as I write this. I haven't listened to it for many months now, so it's both surprising and unsurprising how it opens. Unsurprising is the trilling Pacific Wren, a distant Common Raven and the faint sound of a creek. Surprising is the mournful synthesizer lead that resembles a French horn.The vibe is meeting me where I am today, on this last overcast day of another extended Portland Indian summer. Winter is coming, literally and figuratively. I feel it; stark, curious and foreboding.The environmental audio was captured in one of the deeper canyons of Forest Park in early June of this year. The creek that carved this deep canyon is named Rocking Chair Creek after the discovery of a rocking chair in its waters. I'm visualizing it now like the heirloom bentwood rocker in my living room, half sunk with gold-green moss growing on it, illuminated in a sunbeam. I returned to the canyon a few weeks ago and made more sketches. It's interesting to me how the palette shifted, on return, to bluer hues of green. This brings to mind how the observer influences a scene; how interpretations and tone can shift. About 8 miles away from this canyon is a different scene that has captured the imagination of the nation, and beyond, in the recent news cycle.Here, a nondescript beige multi-story federal building stands between Interstate 5 and the Willamette river on the margins of downtown Portland, Oregon. It is ground zero for a political Rorschach test. A lot has been written about it. I'm not interested in trying to summarize that here. If you know, you know…you know?But the idea that there is any debate about facts on the ground; that there is any set of conditions that presently call for US military intervention in my home town is unnerving. It is deeply strange and seemingly animated by a dark fantasy. Most here poke fun at the absurdity of it all; the disconnect between truth and image-peddling. A few have their own reasons to support some hazy notion of a “crackdown”. The city is not without problems, after all. Anyone can tell you that. It's been a tough run over the better part of a decade, here and most everywhere. On that score, there have been plenty of indications that the city turned a corner. I travelled to four capital cities in Europe over the summer and they didn't strike me as better or worse, any more or less livable on the whole.The fever-pitched finger pointing is what makes my stomach churn. The notion that educated people cannot in good faith arrive at a consensus on whether a city is “war-ravaged”, “under siege”, even “burning to the ground” or about average for its size is like a chapter out of George Orwell's 1984. “Reality exists in the human mind, and nowhere else.”“2 + 2 = 5”-Party doctrine from 1984 by George OrwellIn the finale of Creek and Raven we hear ravens croak and rattle with gusto. What are they saying?Ravens have long been cast as messengers in the symbology of First Nations. As a communicative carrion bird, their associations with prophecy, insight, and playing intermediary between life and death are long held. Do these ravens have any prophecies or insights to share about their home in Portland, Oregon? Recent studies have identified at least 30 to 40 distinct vocalizations in ravens' repertoire. They vocalize for the same reasons humans do: talking about food, keeping track of family members, socializing, bonding, playing, warning, and identifying each other specifically. Ravens even use “emotional” prosody; they convey urgency or calm through tone. They can learn new vocalizations, mimicking human speech and other sounds.I think we could all benefit by taking time to actively listen to what Bernie Krause coined the “biophony”, the layer of the soundscape made by living organisms. We would do well to listen to each other as well; us human animals. I believe estrangement from the biophony, can lead to less empathy, and that can lead to all sorts of unfortunate outcomes.We have some mending to do. We have holes in our social fabric left over from the pandemic; splits aggravated by social media and the tribalism of news media empires. Maybe we can take a lesson from ravens and just remember to talk to each other; to shoot the breeze about food and family.A raven's warning call is a sharp, urgent Kawk! Kawk! Kawk! But what happens when one of the flock spreads alarm when there is no real threat? We know from the old folk tale how Chicken Little—the sky is falling!—learns a lesson about spreading alarm without evidence…in the sanitized version of the tale. In most versions, the characters (Chicken Little, Ducky Lucky, Goosey Loosey, and Turkey Lurkey) encounter Foxy Loxy who uses the panic to trick them into his den and eat them all. What I think we are facing in this country is leadership that is acting like Chicken Little while also behaving like Foxy Loxy. It's not normal. It's not okay. I think it needs to be called out. I think we—all of us—deserve more from elected leaders. I'm not typically an outspoken person, but now doesn't feel like the time to sit back and say nothing.Thank you, as always, for joining me here, and for listening to my point of view. Creek & Raven is available on all music streaming services October 17th, 2025. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit chadcrouch.substack.com/subscribe

Welcome to Dev Game Club, where this week we begin a new series on 2010's Deadly Premonition. We first set the game in its time, and talk a bit about Japanese creators breaking out and establishing more auteurist inclinations, before turning to the first part of the game. Dev Game Club looks at classic video games and plays through them over several episodes, providing commentary. Sections played: Up to/through the police station Issues covered: announcement of our October schedule, singing reviews, 2010 in games, horror games or things in the space, the place in the console cycle, Tim's understanding of the game going in, an indie-developer feel, amortizing investment to earn out, a shift in Japanese development, a surprising game coming out of nowhere, the blogosphere, American pop culture, a difficult creator to follow, Dark Cooper, the HD transition and switch to widescreen, making UI for HD, the victim in the tree and all its symbology, the discipline of the first scene, quick cutting in cinema, York and Zach talking about Tom and Jerry, holding on uncanny valley faces with the la la song, chasing photorealistic faces, stereotypes, the long table beautifully framed, the difficulty of sustaining a Lynchian show, an open world game with driving, a schedule of events and a populace with routines, the connections between characters, a "yes" game, a town being a character, the frustration of the schedule, an open world town vs an open world forest, something being best as a game, making choices and the feelings you have making them, walking simulators and systemic richness, Brett and Tim differ, portals being aligned for you, level and systems design not talking. Games, people, and influences mentioned or discussed: Erik Wolpaw, Portal/Portal 2, Defeating Games for Charity, Alan Wake (series), Resident Evil 5, God of War III, BioShock 2, Halo: Reach, Super Mario Galaxy 2, Fallout: New Vegas, Civ V, Dead Rising 2 (and series), Metal Gear: Peacewalker, Starcraft II, Amnesia: Dark Descent, Limbo, Assassin's Creed: Brotherhood, Mass Effect 2, Red Dead Redemption, Darksiders, Heavy Rain, Danganronpa: Trigger Happy Havoc, Battle Royale, Swery65, Hidetaka Suehiro, Access Games, David Lynch, Twin Peaks, Aksys Games, Stephen King, Control, Remedy Entertainment, Fatal Frame, Suda51, Grasshopper Manufacture, 2K Games, Ken Levine, The Elder Scrolls (series), Neo Geo SNK, Hideo Kojima, Konami, Hironobu Sakaguchi, Shenmue, Clover/Platinum, CapCom, Killer 7, Viewtiful Joe, Gathering of Developers, Ion Storm, Shinji Mikami, Ninja Gaiden Black, Giant Bomb, PlayStation, Interstate '76, Naomi Watts, Beyond Good and Evil, Crystal Dynamics, Tom and Jerry, Quentin Tarantino, Top Gun, Sleep with Me (obliquely), Gilmore Girls, The Last of Us, Ashley Johnson, Juno, Elliot Page, The Shining, Batman, Northern Exposure, Mark Frost, The X-Files, Ashton Herrmann, The Red Strings Club, LucasArts, The Walking Dead, Gone Home, Dear Esther, No Man's Sky, Mike, Quake, Spelunky, Calamity Nolan, Kirk Hamilton, Aaron Evers, Mark Garcia.  Next time: More of Deadly Premonition! Twitch: timlongojr and twinsunscorp  YouTube  Discord  DevGameClub@gmail.com 

On today's episode of NCSEA On Location, host Scott Eder explores the county-driven child support program in Minnesota. He is joined by David Ramroop, a child support worker with the Ramsey County Attorney's Office, who shares his personal motivation and comprehensive approach to his enforcement caseload. He is joined by James Wittling, a child support professional from Washington County specializing in complex Interstate cases that cross state lines. The conversation emphasizes the importance of relationship building, client empathy, and overcoming bureaucratic hurdles inherent in Minnesota's localized structure. Bothunderscore the need for continuous client education to dispel common public misconceptions and ensure all parties understand their rights and responsibilities within the child support system.  This is part 1 of a 2-part episode.

It's been more than 60 years since the construction of Interstate 94 destroyed much of the historically Black St. Paul neighborhood known as Rondo. Minneapolis writer Debra J. Stone remembers visiting her grandparents as a child in Rondo every Sunday without fail. She even remembers playing in an enormous dirt pit from I-94 construction growing near their house. It was only when her grandparents' house was demolished that she realized the effect the interstate would have. Debra wrote a novel about a little girl, not unlike herself at the time, grappling with the destruction of the Rondo neighborhood in 1963. The book is called “The House on Rondo,” and it is out Tuesday. She spoke to MPR News host Nina Moini about her experience growing up visiting Rondo and her new book.Debra will read from her new book at Black Garnet Books in St. Paul for a book launch event on Oct. 11.

Soybean farmers are getting hit by the U.S. trade war with China. They could catch a break if the federal government moves forward with plans to send out billions of dollars in aid. We talked with an agricultural economist about what a bailout would mean for Minnesota growers.It's been two years since the Hamas attack on Israel and the onset of war in Gaza. In the U.S., college campuses have been central to clashes in public opinion. We talked to a rabbi who is working for the University of Minnesota to support Jewish students who hold a wide range of views of the conflict.We met a Minneapolis writer with roots in St. Paul. As a child in the 1960s, she watched Interstate 94 tear through her family's historically Black neighborhood. Now, she's out with a new novel about a little girl having that same experience. It's called “The House on Rondo.”Our Minnesota Music Minute was “No Water” by Libianca and our Song of the Day was “Never be the Same” by Sarah Morris.

This letter to the editor from Bob Ortblad calls on the Interstate Bridge Replacement Program to solicit bids for an immersed tunnel alternative. Ortblad says a tunnel would be safer, more resilient, and less costly than the current bridge plan. https://www.clarkcountytoday.com/opinion/letter-the-interstate-bridge-replacement-program-must-solicit-a-design-build-bid/ #Opinion #LetterToTheEditor #Transportation #IBR #ColumbiaRiver #Vancouver #Portland #Infrastructure #PublicPolicy #PacificNorthwest

Sun, Oct 5 6:11 PM → 6:42 PM Unsure Radio Systems: - Arlington VA Trunked System

"This has to be meaningful to you. It has to be a story that won't leave you alone, a story that you're willing to rearrange your calendar for," says Masha Hamilton, whose Atavist Magazine story is titled "I've Gone to Look for America."Today we have Masha Hamilton, a journalist, a novelist, a fan of the show, a fan of Pitch Club. You'll want to visit mashahamilton.com to learn more about her wide-ranging career covering the world. She's the author of five novels and trying to sell her sixth. She was at one point the director of communications and public diplomacy at the US embassy in Kabul.Her story for the Atavist is about her driving the entire length of I-95 with her photographer son Cheney, and stopping at just about every rest stop to speak with strangers about how they feel about our country. “Conversations and revelations about an ailing nation along Interstate 95.” Man, those Atavist editors sure can write the hell out of a dek.Guess who's back!? Seyward Darby! Do your best Kermit the Frog dance. Very nice to hear her and this piece challenged Seyward in ways I didn't see coming: Meaning, she didn't share Masha's optimism or hope. Seyward, for lack of a better word, disagreed with it, so there was an interesting tension she brought to the edit.For Masha's part, we talk about: Novels as complimentary to her nonfiction Covering societies in change Healing through story How this was piece was a therapy session Accelerated intimacy Endings Middles Finding the meaning Writing you rearrange your calendar for And belonging as practiceOrder The Front RunnerNewsletter: Rage Against the AlgorithmWelcome to Pitch ClubShow notes: brendanomeara.com

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

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

Nelda Hardwick disappeared in 1993 after leaving her home in Lake Charles, Louisiana. What was supposed to be a quick trip to the store turned into devastating mystery for her family that is still on-going.Nearly five years after Nelda left home, an unidentified woman was struck and killed along Interstate 10 in Hancock County, Mississippi. Many believe that Jane Doe was Nelda, and the similarities were striking—but when her body was exhumed years later, the truth revealed something no one expected. Please join returning guest Elaine Erickson and I for a discussion on this compelling case--which involves a missing person, a jane doe, a courtroom battle, and even a natural disaster.Check us out on Youtube: https://www.youtube.com/@143mysteriesFor sources and episode information: http://143mysteries.comFor photos: https://www.instagram.com/143mysteries/One Minute and Forty-Three Seconds is dedicated to my number one fan. Thank you, Dad. I love you, and I miss you. 

Ett mörker hänger över motorvägen Interstate 45 i Texas. Om och om igen försvinner flickor och kvinnor, för att senare hittas mördade, eller aldrig ses igen. Tre vågor av mord skakar delstaten: en på 70-talet, en på 80-talet och ännu en på 90-talet. Trots åratal av utredningar står polisen maktlös. Vem är monstret som ligger bakom morden och hur ska de få stopp på honom? Men så händer något viktigt. En kvinna lyckas fly, och snart är polisen en seriemördare på spåren. Fall: Texas killing fields & I-45 [REKLAM] Länk Patreon: https://www.patreon.com/spoktimmen Källor: https://www.spoktimmen.se/205 KontaktInstagram: @spoktimmen@linnek@jennyborg91 Facebook: Spöktimmen Mail: spoktimmenpodcast@gmail.com Hosted on Acast. See acast.com/privacy for more information.

In the conclusion of this two-part series, Obscura turns from the formative years of Kelsey A. to her final, devastating night.On April 1st, 2025, calls began flooding into dispatch: a wrong-way driver on Interstate 275. Officers pursued a gray Ford Escape, ultimately forcing it to a stop. What unfolded in the following minutes was chaos, fear, and tragedy—ending with gunfire that would claim Kelsey's life.Part 2 captures the raw audio from the dash cams, radios, and body mics that recorded her final moments. Beyond the incident itself, we examine the aftershock: the grief of her family, the official investigation, and the long shadow of untreated mental illness that had haunted her for years.This episode is not only about what happened on that highway—it's about how a life shaped by hardship, resilience, and trauma reached its breaking point.What You'll Hear in This EpisodeEmergency calls describing a wrong-way driver on I-275.Police radio and dash cam audio from the pursuit and confrontation.Kelsey's final words, captured in tense exchanges with officers.First-hand accounts of officers securing the scene and her dog.News reports and witness perspectives on the officer-involved shooting.The moment her family was notified and their reflections on her struggles.Insights into the paranoia, fear, and mental health battles that consumed Kelsey in her final year.Content WarningThis episode contains graphic audio of a police shooting, discussions of mental illness, and descriptions of death. Listener discretion is strongly advised.Closing NotePart 2 closes the story of Kelsey's life—a life marked by resilience and collapse, triumph and tragedy. Thank you for sitting with her story.Our Sponsors:* Check out Chime: https://chime.com/OBSCURA* Check out Mood and use my code OBSCURA for a great deal: https://mood.com* Head to https://homeaglow.com/OBSCURA to get your first 3 hours of cleaning for only $19. Thanks so much to Homeaglow for sponsoring this episode! Support this podcast at — https://redcircle.com/obscura-a-true-crime-podcast/exclusive-contentAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Overnight, Cal Trans crews closed all northbound lanes on Interstate 5 from Interstate 8 to Mission Bay Drive. In City Heights, investigators are still trying to figure out what caused a smell so bad and so strong that two people had to be hospitalized and a school had to be evacuated. Thousands of people are expected to visit MCAS Miramar this weekend for the Miramar Air Show.   What You Need To Know To Start Your Saturday. 

The Roads to Research Road, The Interstate, and your questions....