Podcasts about Made in America

In this week's Talk Dirt To Me, we open with a hard-hitting conversation every patriot needs to hear. Have we lost our American identity? Once upon a time, we all stood united under one flag. Today, it feels like that unity's slipping away. But make no mistake, we're still proud to be Americans, and we're not afraid to say it loud! After diving deep into that discussion, we read a batch of listener emails covering everything from China trade deals and their real impact on current farm prices, to a Canadian cattleman's startup costs, and even a listener asking, "What are the must-haves in a truck toolbox?" To top it off, our Made in America spotlight goes to one of the toughest, most iconic gym brands in the country, Texas Power Bars. Built to last, Made in Texas. Tune in for grit, truth, and unapologetic American talk straight from the farm to your ears. Go check out Agzaga! It is the ultimate online farm store. American owned and operated. Go check out their site and get what you need. Be sure to use the code TalkDirt20 to get $20 off your order of $50 or more! Visit them at: https://agzaga.com 

Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia. Today is Thursday, November 6, 2025. #1 – From WV STATE PARKS - Ride Through the Sky to Pipestem's Mountain Creek Lodge At Pipestem Resort State Park, visitors can stay riverside at Mountain Creek Lodge — but it's accessible only by an aerial tram that travels nearly 3,500 feet from the canyon rim down into the Bluestone Gorge. The newly reopened tram system, re-imagined and ADA-accessible, blends innovation and nature and reinforces West Virginia's outdoor-destination appeal. The lodge and tram experience highlight how the Mountain State is transforming its natural assets into unique tourism opportunities. Read more: wvstateparks.com/reaching-this-lodge-requires-a-ride-through-the-sky   #2 – From WV ECONOMIC DEVELOPMENT - Wheeling's Warwood Tool Keeps Making Tools the Old Way Founded in 1854 and still operating in Wheeling, Warwood Tool continues manufacturing heavy-duty, industrial-grade hand tools in West Virginia — from axes and mauls to chisels and bars. With steel sourced from the U.S. and a skilled workforce that honors tradition, the company embodies the "made in America" ethos and underscores the strength of manufacturing in the Mountain State. Their ongoing success is a reminder that innovation and durability — forged in place — remain vital to West Virginia's economic story. Read more: westvirginia.gov/industrial-grade-hand-forged-tools-made-right-here-in-yeswv-meet-warwood-tool   #3 – From WV BUSINESSLINK - WV's Tri-Share Model Helps Bridge the Childcare and Workforce Gap In West Virginia, the "Tri-Share" model splits the cost of child care three ways — among the state, the employer, and the employee — offering a new solution for families, businesses, and care providers alike. By reducing the cost burden on parents and stabilizing the revenue for providers, the model helps employers retain workers and helps families return to the workforce — especially in regions facing child-care deserts. West Virginia's pilot program is being watched nationally as a blueprint for how public-private collaboration can address workforce participation and economic stability. Read more: wvbusinesslink.com/how-west-virginias-tri-share-model-is-closing-the-child-care-gap   Find these stories and more at wv.gov/daily304. The daily304 curated news and information is brought to you by the West Virginia Department of Commerce: Sharing the wealth, beauty, and opportunity in West Virginia with the world. Follow the daily304 on Facebook, Twitter, and Instagram @daily304. Or find us online at wv.gov and just click the daily304 logo. That's all for now. Take care. Be safe. Get outside and enjoy all the opportunity West Virginia has to offer.  

When Adam and Patrik met on the Slovakian National Swim team, they never imagined they'd build a startup together in the US. Can they get the VCs on board with their made-in-America electric mini skid steer, or will the blue collar market scare them away? This is The Pitch for STAG. Featuring investors Elizabeth Yin, Jesse Middleton, Laura Lucas, and Mike Ma. ... Watch Adam and Patrik's pitch uncut on Patreon (@ThePitch) Subscribe to our email newsletter: insider.pitch.show Learn more about The Pitch Fund: thepitch.fund RSVP for one of our LP meetups: pitch.show/events *Disclaimer: No offer to invest in STAG is being made to or solicited from the listening audience on today's show. The information provided on this show is not intended to be investment advice and should not be relied upon as such. The investors on today's episode are providing their opinions based on their own assessment of the business presented. Those opinions should not be considered professional investment advice. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Today in Manufacturing Podcast is brought to you by the editors of Manufacturing.net and Industrial Equipment News (IEN).This week's episode is brought to you by Redzone. In today's manufacturing environment, challenges are evolving quickly and businesses that aren't taking proactive steps to mitigate them risk falling behind. With that, businesses are desperate to target OEE, overall equipment effectiveness, while improving staffing and turnover, controlling costs and enhancing culture. So, watch "Claremont Foods Shares the Secret to OEE," right now.Every week, we cover the five biggest stories in manufacturing, and the implications they have on the industry moving forward. This week:- Rivian Reportedly Laying Off 600 Workers- The Six-Pound Case That Wants to Change How You Use Your Phone- Why You Just Saw the World's Largest Playable Gaming Screen Carried by a Helicopter in Miami- Former Employees Reopening Shuttered Gunite Factory - Up to 28,000 Pounds of Explosives Detonated in Deadly Factory Accident in TennesseeIn Case You Missed It- Wearable Robots You Can Wear Like Clothes- Ag Drones Are Taking Off Globally, Saving Farmers Time and Money- Statistics Say Trick-or-Treaters May Bag More Gummy Candy than Chocolate This Halloween Please make sure to like, subscribe and share the podcast. You could also help us out a lot by giving the podcast a positive review. Finally, to email the podcast, you can reach any of us at David, Jeff, or Anna [at] ien.com, with “Email the Podcast” in the subject line.

We're joined in studio by Ben and Jermain from Goodranchers for a real, unfiltered conversation about the truth behind American beef. We dive deep into the debate of grass-finished versus grain-finished and uncover why grain-finished beef not only tastes better but Biblically is better quality. The guys also shed light on the growing disconnect between the average consumer and American agriculture, revealing how labels in the grocery store often deceive shoppers about where their beef actually comes from. It's a wake-up call for anyone who cares about what's really on their plate. Ben and Jermain share the powerful story of how Goodranchers began and how faith and obedience to God's calling turned their vision into one of the most impactful Made in America companies in the beef industry. When God tells you to do something, you do it and this episode proves why. This is a powerful, faith-driven discussion that blends truth, grit, and conviction showing how faith and hard work can change the food industry from the ground up. Visit and support our friends at Goodranchers here: https://www.goodranchers.com/ Go check out Agzaga! It is the ultimate online farm store. American owned and operated. Go check out their site and get what you need. Be sure to use the code TalkDirt20 to get $20 off your order of $50 or more! Visit them at: https://agzaga.com

It's October 30th. This day (technically November 2nd) in 1982, a Honda Accord rolls off the assembly line at a new plant in Marysville, Ohio -- the first Japanese car made by American workers.Jody, Niki, and Kellie discuss the rise of Japanese auto manufacturing throuhgout the 1970s, the arguments over protectionism and American manufacturing that arose as a result -- and the compomise during the Reagan era to have the automakers build plants in the United States.Sign up for our America250 Watch newsletter, where you'll also get links and lots more historical tidbits.https://thisdaypod.substack.com/Find out more about the show at thisdaypod.comThis Day In Esoteric Political History is a proud member of Radiotopia from PRX.Your support helps foster independent, artist-owned podcasts and award-winning stories.If you want to support the show directly, you can do so on our website: ThisDayPod.comGet in touch if you have any ideas for future topics, or just want to say hello. Follow us on social @thisdaypodOur team: Jacob Feldman, Researcher/Producer; Brittani Brown, Producer; Khawla Nakua, Transcripts; music by Teen Daze and Blue Dot Sessions; Audrey Mardavich is our Executive Producer at Radiotopia Learn about your ad choices: dovetail.prx.org/ad-choices

You're listening to American Ground Radio with Stephen Parr and Louis R. Avallone. This is the full show for October 29, 2025. 0:30 We unpack revelations that dozens of Biden’s executive actions — even some presidential pardons — may have been signed not by the president himself, but by an auto-pen. We trace the implications of this puppet presidency, where unelected handlers allegedly assumed the powers of the Oval Office. From Alexander Haig’s infamous “I’m in charge” moment to Mike Johnson’s firsthand account of Biden denying his own executive order, the discussion exposes a constitutional crisis — one that raises the chilling question: If Biden wasn’t governing, who was? 9:30 Plus, we cover the Top 3 Things You Need to Know. The House oversight committee said this week that at least some of Joe Biden's autopen signatures are not valid, which would undo many pardons and executive orders which were signed with the autopen. President Trump met with the new Conservative Prime Minister of Japan, Sanae Takaichi yesterday.At their meeting, they signed a trade deal lowering bilateral tariffs to 15% and pledging more cooperation in rare-earth minerals. Democrats in the US Senate have blocked the reopening of the Federal Government again.For the 13th Time, Democrats led by Senator Chuck Schumer voted in almost complete unison against the clean continuing resolution bill that would have funded the military, paid government employees and fund SNAP benefits. 12:30 Get NSorb from Victory Nutrition International for 20% off. Go to vni.life/agr and use the promo code AGR20. 13:30 It’s not just about microchips — it’s about America. We break down Nvidia’s blockbuster announcement: seven new supercomputers for the U.S. Department of Energy, powered by 100,000 chips made in America. We connect the dots between Donald Trump’s promise to restore American manufacturing and a long-overdue comeback for U.S. industry. 16:00 We ask our American Mamas about a Halloween trend that has crossed the line. Teri Netterville and Kimberly Burleson react to reports of people dressing up as the assassinated Charlie Kirk — complete with fake blood and mock “Freedom” shirts — and their asking what has happened to empathy and decency in our culture? We unpack the grotesque mockery, the social media applause fueling it, and the deeper spiritual sickness it reveals. Yet amid the outrage, we find a glimmer of hope — that what was meant for evil might still awaken hearts, spark conviction, and remind parents to teach their children compassion, not cruelty. If you'd like to ask our American Mamas a question, go to our website, AmericanGroundRadio.com/mamas and click on the Ask the Mamas button. 23:00 When Alexandria Ocasio-Cortez told NCAA champion Riley Gaines to “get a real job,” the backlash was swift — and heartfelt. We take a look at AOC’s dismissive comment and the deeper cultural divide it exposes about work and motherhood. 26:30 Nearly half of America’s state attorneys general are asking the U.S. Supreme Court to take up the birthright citizenship case — and they’re standing behind President Trump’s executive order to end automatic citizenship for children born to parents in the country illegally. We Dig Deep into the legal, historical, and moral arguments behind the 14th Amendment, tracing its roots back to the Civil Rights Act of 1866 and the congressional debates that shaped it. From “birth tourism” to constitutional intent, this discussion dives into what citizenship truly means — and why it should never be a reward for breaking the law. 32:30 Get Prodovite from Victory Nutrition International for 20% off. Go to vni.life/agr and use the promo code AGR20. 33:30 Something’s stirring in the heart of America — a renewed openness about faith. We reflect on a surprising and uplifting trend: more public figures, from commentators to professional athletes, are unapologetically sharing their belief in God. When New York Jets quarterback Justin Fields says he’s “low key addicted to reading [his] Bible every day,” it’s more than a soundbite — it’s a sign of cultural momentum. We unpack what this growing revival says about America’s roots, our hunger for truth, and the timeless reminder that our rights come from God, not government. 36:30 There’s a new bill in Ohio that’s sparking national attention, and it's a Bright Spot. The Charlie Kirk American Heritage Act would allow teachers from kindergarten through college to discuss Christianity’s influence on American history and culture. We break down how faith shaped the nation’s founding ideals — from the Declaration of Independence to the first schoolhouses that taught children to read from the Bible. Removing this history has left America divided and adrift, while restoring it could help heal the nation’s soul. Named in honor of Charlie Kirk, the bill is described as both a tribute to his legacy and a blueprint for renewal in classrooms across the country. 40:30 New York Assemblyman Zoran Mamdani is under fire for fabricating a personal story about his so-called “aunt” to bolster his image as a victim of post-9/11 prejudice. The incident fits a troubling pattern of misinformation and moral grandstanding on the left. And we're left wondering how any New Yorker could continue to support a candidate who’s been caught bending the truth for sympathy and power. It's time to say, "whoa!" 42:30 And we finish off with Natalie Gravile, a woman who finish the Ironman Traithlon in Hawaii at 80-years-old. Follow us: americangroundradio.com Facebook: facebook.com / AmericanGroundRadio Instagram: instagram.com/americangroundradio Links: House Oversight Committee deems some of Biden’s autopen orders ‘invalid,’ asks DOJ to investigate Comer calls for Biden autopen actions to be held 'null and void' in House Oversight Committee report Texas suing makers of Tylenol over alleged autism link Nearly Half Of State AGs Ask SCOTUS To End ‘Birthright Citizenship’ New Bill in Ohio Could Help Charlie Kirk’s Legacy Live OnSee omnystudio.com/listener for privacy information.

Hour 2 of the Bob Rose Show on surging tech investment in the US, after a major move by chip-maker NVIDIA building supercomputers for the DOE. High tech jobs returning to America, and all the morning's breaking news for Wednesday 10-29-25

The Today in Manufacturing Podcast is brought to you by the editors of Manufacturing.net and Industrial Equipment News (IEN).This episode is brought to you by Workday. Start future-proofing your talent strategy today. Prepare your workforce for whatever the future holds and download "The Manufacturer's Guide to a Future-Ready Talent Strategy."Every week, we cover the five biggest stories in manufacturing, and the implications they have on the industry moving forward. This week:- The Pros and Cons of Smartphone Bans in Manufacturing- Hypersonic Space Plane Promises Delivery in One Hour, Anywhere on Earth- Nestlé Cuts 16,000 Jobs As Part of An Intensifying Cost-Cutting Campaign- Faulty Engineering Led to Implosion of Titan Submersible Headed to Titanic Wreckage, NTSB Finds- SpaceX 'Behind' on Moon Mission, NASA to Reopen ContractIn Case You Missed It- Eye Implant Paired with AR Glasses and AI Helps Blind Patients Read- This Edible Fungus Could Make Fabric, Paper Liquid Proof- LEGO MRI Scanner Sets Shown to Ease Anxiety for Pediatric Patients Please make sure to like, subscribe and share the podcast. You could also help us out a lot by giving the podcast a positive review. Finally, to email the podcast, you can reach any of us at David, Jeff, or Anna [at] ien.com, with “Email the Podcast” in the subject line.

"Just because you can, doesn't always mean you should."Episode SummaryIn this episode of The Gun Experiment, we're chopping it up in Studio with our good friend and firearms instructor, Sean Martin, aka Pink Shirt Tactical. Big Keith and I dive into gun news, hot takes, and personal stories about hunting, fitness, current political drama, and of course, plenty of Second Amendment talk. We touch on recent matches like the Hero Down Shootout, discuss firearm law updates (like Hawaii's Vampire Rule and the P320 issue in Chicago), and share some hilarious community stories—from kid obsessions with town councilmen to belt buckles for F-150 key fobs. We debate open carry “auditors,” government accountability, and even take a swipe at media soundbites. This episode's a mix of laughs, strong opinions, and actionable insights for anyone who carries or is passionate about gun rights and personal responsibility.Call to Action1. Join our mailing list: Thegunexperiment.com2. Subscribe and leave us a comment on Apple or Spotify3. Follow us on all of our social media: Instagram Twitter Youtube Facebook4. Be a part of our growing community, join our Discord page!5. Grab some cool TGE merch6. Ask us anything at AskMikeandKeith@gmail.com5. Be sure to support the sponsors of the show. They are a big part of making the show possible.Show SponsorsSwig – Protein, Creatine and meal replacement made in America by pro-2A owners. For 20% off, head to swig.com and enter code TGE20 at checkout.Key TakeawaysStaying fit and healthy is just as important as responsible gun ownership.The firearms community needs to use good judgment—just because open-carry activism is legal doesn't mean it's always smart.Court decisions (like Hawaii's Vampire Rule and the P320 recall in Chicago) are reshaping our rights—stay informed.Community involvement, whether with local elections or supporting pro-2A organizations, makes a difference.Don't trust everything mainstream media says—question, verify, and use your own judgment.Fun and function can go together—even if you're rocking a belt buckle for your F-150 keys.Guest InformationSean Martin (aka Pink Shirt Tactical)Firearms instructor, competitor, and regular contributor to The Gun Experiment. Connect with him on Instagram.Keywordsgun rights podcast, Second Amendment, firearms news, open carry debate, P320 recall, gun laws Hawaii, Hero Down Shootout, gun fitness,...

The Today in Manufacturing Podcast is brought to you by the editors of Manufacturing.net and Industrial Equipment News (IEN).This week's episode is brought to you by Workday. Download "Rethinking AI in Manufacturing" to learn how to transform day-to-day processes across your organization with AI to benefit the workforce and stakeholders.Every week, we cover the five biggest stories in manufacturing, and the implications they have on the industry moving forward. This week:- Unmanned EV Drives Away After Accidental Parking Command- 16 Killed in Massive Tennessee Factory Explosion- Manufacturer Sues Automation Company Over Troubled Factory Overhaul- Ford Could Lose Up to $1 Billion as Plant Fire Hobbles F-150 Production- Auto Parts Supplier's CEO Resigns Amid Accounting ScandalIn Case You Missed It- ABB to Sell Robotics Division for $5.4 Billion- Tariffs Have Potential to Reshape U.S. Beer Market - Engineer Wins Pumpkin Contest with 2,346-Pound Gourd Please make sure to like, subscribe and share the podcast. You could also help us out a lot by giving the podcast a positive review. Finally, to email the podcast, you can reach any of us at David, Jeff, or Anna [at] ien.com, with “Email the Podcast” in the subject line.

In deze aflevering ontvangt Eva Koreman kunstenaar Koos Buster (https://www.instagram.com/koosbuster/). Zijn werk is momenteel te zien in Museum Villa (https://www.museumvilla.com/koos-buster) en is onderdeel van een groepstentoonstelling in Gallery Vriend & Van Bavink. (https://www.vanbavinkgallery.com/koos-buster) Koos deelt zijn cultuurtips met Eva en de luisteraar.     De tips van Koos:    Kunstenaar: Zoro Feigl (https://www.zorofeigl.nl/), Fiona Lutjenhuis (https://www.fionalutjenhuis.nl/), Dittmar Viane (https://dittmarviane.com/), Willem de Haan (https://www.willemdehaan.be/), Erik Mathijssen (http://www.erikmattijssen.nl/), Ton Zwerver (https://www.tonzwerver.nl/), Lieven Hendriks (http://www.lievenhendriks.com/), Kenneth Aidoo (https://www.instagram.com/kennethjames/?hl=en), Eniwaye Oluwaseyi (https://www.instagram.com/eniwaye_seyi/), Folkert de Jong (https://folkertdejong.org/), Afra Eisma (https://afraeisma.com/)  Tentoonstelling: Merrily Merrily Merrily  (https://www.museummore.nl/en/exhibition/erik-mattijssen/) Muziek: Tienson – Als ik verdwaal (https://open.spotify.com/track/2CO40n2AIdtJb0z4ZSMnHj?si=c9adfd1664834624), Winne (https://open.spotify.com/album/5lvqyQEyiR3F8JRQ6qSJcJ?si=MatQap6lQveJ47mQx7jXQg), Wieger (https://open.spotify.com/album/60ZTWHJSbtSQxinQH5yIFX?si=m97F40MtRrOsEtQ4qkPOUw) Wobbe Winthorst (https://open.spotify.com/album/60ZTWHJSbtSQxinQH5yIFX?si=m97F40MtRrOsEtQ4qkPOUw), Panda bear (https://open.spotify.com/album/7dQ09jOwQBuBcm6qRBQcP9?si=3E0gf1V1Tk6h_8kcmqOE9Q), Blood Orange (https://open.spotify.com/album/5RUma3H9uzDLXxwT7JzTel?si=gq8FH4EUSBqO4S7rDoqeJQ), Jacob Collier   (https://open.spotify.com/album/6QFCcGo5qotgcHmizXKTta?si=7T7nYQEBQUubwkDQ-2hc1g) Concert: Winne (https://www.paradiso.nl/programma/winne/2637166?gad_source=1&gad_campaignid=11658709344&gbraid=0AAAAADpGoTbgtVah-apQtiVqGtE6IUaLI&gclid=CjwKCAjw0sfHBhB6EiwAQtv5qZizFHHZUSLJtAOEcqSJbvkg0rY79MMkZJ-zG-3O6WdrNp2x5FU2tBoCcvcQAvD_BwE), Zwangere Guy (https://www.mojo.nl/over-mojo/mojo-nl-nieuws/zwangere-guy-clubtour), Panda Bear (https://pandabearofficial.com/), Phillip Glass essemble (https://philipglassensemble.com/), Pauw (https://www.paradiso.nl/en/program/pauw/2686295), Cindy ep release (https://www.instagram.com/p/C-pyz7gNblq/), The Empire Strickes back (https://cinemainconcert.nl/en/star-wars-the-empire-strikes-back/), The Towers (https://cinemainconcert.nl/en/the-lord-of-the-rings-2/)   Biscooop: Lord of the Rings marathon Lab111  (https://www.lab111.nl/movie/lotr/) Festival: Het Moment (https://hetmomenttilburg.nl/), Cinekid (https://cinekid.nl/nl?gad_campaignid=21337350208&gad_source=1&gbraid=0AAAAADwtWfUCU0rLWEg_gR7zzubHQHsbd&gclid=CjwKCAjw0sfHBhB6EiwAQtv5qSSgE6UTziaJ7Yz2Q8u4I0H5eFLfBkMVFzTs7igBXe7XTZwSTkjmgRoCkdwQAvD_BwE)  Film: The Green Butchers (https://www.imdb.com/title/tt0342492/), Barry Lyndon (https://www.imdb.com/title/tt0072684/), Billy Elliot (https://www.imdb.com/title/tt0249462/), Sound of Music, (https://www.imdb.com/title/tt0059742/) Hook (https://www.imdb.com/title/tt0102057/), Charlie and the Chocolate Factory (https://www.imdb.com/title/tt0367594/), Ja zuster nee zuster (https://www.imdb.com/title/tt0309725/), Simon (https://www.imdb.com/title/tt0393775/), Pina (https://www.imdb.com/title/tt1440266/), This is it, (https://www.imdb.com/title/tt1477715/) Princes Mononoke  (https://www.imdb.com/title/tt0119698/) Docu: Senna (https://www.imdb.com/title/tt1424432/), 13th (https://www.imdb.com/title/tt5895028/), Blackfish (https://www.imdb.com/title/tt2545118/), The Cove (https://www.imdb.com/title/tt1313104/), Made in America (https://www.imdb.com/title/tt5275892/), Zij gelooft in mij   (https://www.imdb.com/title/tt0222718/) Serie: Dahmer – Monster: The Jeffrey Dahmer Story (https://www.imdb.com/title/tt13207736/), Ramses (https://www.imdb.com/title/tt3089822/), Andor (https://www.imdb.com/title/tt9253284/), Six feet under (https://www.imdb.com/title/tt0248654/), top boy (https://www.imdb.com/title/tt1830379/), when they see us (https://www.imdb.com/title/tt7137906/)    Heb je cultuurtips die we niet mogen missen? Mail de redactie: eenuurcultuur@vpro.nl 

In this episode of Random Waypoints, Phil and Mike break down one of the biggest contrasts in modern U.S. history — Donald Trump's Mideast peace deal vs. Barack Obama's foreign policy legacy.While Obama inspired with words, Trump delivered with results — and even Democrats are now calling his agreement “the deal of a lifetime.” From diplomacy to real-world outcomes, the hosts explore how Trump's unconventional approach may have achieved what Obama's couldn't — lasting peace.The discussion expands beyond politics, touching on how leadership, branding, and presentation shape public perception — from the Apple Effect on packaging to press revolts, indictments, and the Made in America debate.

On this lively episode of The Hard Asset Money Show, Christian Briggs sits down with Christopher Walker for a no-BS look at the week's biggest pressure points: the federal shutdown, tariff fears, and the surprising places the economy is actually winning. From D.C. brinkmanship to Main Street impact, they unpack how prolonged furloughs ripple through small businesses, what tariff strategy looks like beyond the headlines, and why “Made in America” continues to gather momentum despite media panic. With frank talk on inflation, mortgage dynamics, consumer spending, and how markets are reading the next few weeks, this conversation cuts through the noise. It's not just politics—it's how policy choices are reshaping your wallet, your work, and the next chapter of American industry.

What does it really take to help manufacturers grow? It's not just about cutting costs or chasing margins. It's about understanding how capital really moves through your business. In this episode, we're sitting down with Erik Skie, Jon Hughes, and Aaron Traut from CLA (CliftonLarsonAllen) for a roundtable chat over beers (in spirit, if not literally).We talk about why profitability is a decision, how to tell your story through your financials, and what manufacturers can do to attract capital and fuel real growth.We also discuss opportunities like bonus depreciation and the Made in America initiative, giving manufacturers timely insights they can act on right now.In this episode, find out:Why most manufacturers focus on price and cost but overlook capacity, and how filling unused capacity can unlock new profit.How profitability is a decision, not just an outcome, and how daily choices around people, machines, and space shape your results.Why you don't manage financial statements; you manage the shop floor activities that create strong financials.How staying financially organized builds lender confidence through accurate books and clear storytelling.Why looking inside your business before seeking outside funding can uncover hidden capital in cash flow and working capital.How telling a clear, confident financial story helps your company stand out to banks and investors.And why when you get the fundamentals right, opportunity finds you. Capital naturally flows to disciplined, efficient manufacturers.Enjoying the show? Please leave us a review here. Even one sentence helps. It's feedback from Manufacturing All-Stars like you that keeps us going!Tweetable Quotes:“It's not just about having the numbers, it's about understanding the story behind them.” - Jon Hughes“Capital may come just because somebody loves what you're doing and wants to help you do it for that next expansion.” - Aaron Traut“We don't manage financial statements. We manage activities on the floor that create good financial results.” – Erik Skie Links & mentions:Connect with Erik Skie: https://www.linkedin.com/in/erik-skie-9599814/Connect with Aaron Traut: https://www.linkedin.com/in/aaron-traut-manufacturing-distribution/Connect with Jon Hughes: https://www.linkedin.com/in/jonhughescpa/CLA (CliftonLarsonAllen), a professional services firm delivering integrated wealth advisory, digital, audit, tax, outsourcing, and consulting services.Made in America (madeinamerica.gov), a U.S. government initiative led by the Office of Management and Budget that supports American manufacturing by promoting domestic production, strengthening supply chains, and ensuring federal investments prioritize U.S.-made goods. Make sure to visit http://manufacturinghappyhour.com for detailed show notes and a full list of resources mentioned in this episode. Stay Innovative, Stay Thirsty.

There's a time travel theme to this latest episode of Film Stories with Simon Brew, starting with Bill & Ted's Excellent Adventure. Quite the story behind this, too. The distributor going bankrupt just as the movie was being finished, the year-long delay to its release, the audition that threw Keanu Reeves and Alex Winter together...? There's quite the story behind it all. In the early 2010s too, one interview ignited a whole conversation about a possible Doctor Who movie, around the era when Matt Smith was in the TARDIS. In theory, this would have been made in America, seperate to the TV show that was being put together in Wales. Things, er, went awry... Learn more about your ad choices. Visit megaphone.fm/adchoices

The Today in Manufacturing Podcast is brought to you by the editors of Manufacturing.net and Industrial Equipment News (IEN).This week's episode is brought to you by Workday. About 96% of manufacturers are increasing AI investments, mostly focusing on improving factory floor operations.This new eBook, "Rethinking AI in Manufacturing" teaches you how to transform day-to-day processes across your organization with AI to benefit the workforce and stakeholders.Every week, we cover the five biggest stories in manufacturing, and the implications they have on the industry moving forward. This week:- Study Helps Robots Understand When to Take Over and When to Hand Off to a Human- Forklift Companies Charged With Dodging Tariffs, Defrauding U.S. Out of $1M- Ag Equipment Maker, Citing Tariffs, to Shift Work Out of U.S.- Midair Emergency Sparks New Alarm Over Safety of Boeing Dreamliner- EV Prototype Explodes, Damages Company HQIn Case You Missed It- Buildings Turn to 'Ice Batteries' for Sustainable Air Conditioning- Jaguar Land Rover Restarts Production; Provides Lifeline to Critical Suppliers- From Composting to Solar Panels, NFL Stadiums Are Working to Be More SustainablePlease make sure to like, subscribe and share the podcast. You could also help us out a lot by giving the podcast a positive review. Finally, to email the podcast, you can reach any of us at David, Jeff, or Anna [at] ien.com, with “Email the Podcast” in the subject line.

Gold reached a record $4,000/ounce… but this gold run is different than any in history.How is Rowan doing $150M in sales of ear piercings for girls?... The Window of Loyalty.Sharpie Markers figured out the formula for Made in America… Now it's a Pen Profit Puppy.Plus, notice those Netflix commercials are too loud?... Well there's a new law to turn ‘em down.Vote for The Best Idea Yet to win “Best Business Podcast”: ​​https://vote.signalaward.com/PublicVoting#/2025/shows/genre/business$GOLD $NFLX $NWLNEWSLETTER:https://tboypod.com/newsletter OUR 2ND SHOW:Want more business storytelling from us? Check our weekly deepdive show, The Best Idea Yet: The untold origin story of the products you're obsessed with. Listen for free to The Best Idea Yet: https://wondery.com/links/the-best-idea-yet/NEW LISTENERSFill out our 2 minute survey: https://qualtricsxm88y5r986q.qualtrics.com/jfe/form/SV_dp1FDYiJgt6lHy6GET ON THE POD: Submit a shoutout or fact: https://tboypod.com/shoutouts SOCIALS:Instagram: https://www.instagram.com/tboypod TikTok: https://www.tiktok.com/@tboypodYouTube: https://www.youtube.com/@tboypod Linkedin (Nick): https://www.linkedin.com/in/nicolas-martell/Linkedin (Jack): https://www.linkedin.com/in/jack-crivici-kramer/Anything else: https://tboypod.com/ About Us: The daily pop-biz news show making today's top stories your business. Formerly known as Robinhood Snacks, The Best One Yet is hosted by Jack Crivici-Kramer & Nick Martell.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Today in Manufacturing Podcast is brought to you by the editors of Manufacturing.net and Industrial Equipment News (IEN).This week's episode is brought to you by Redzone. In this exclusive video, Claremont Foods discusses some of the exciting ways in which manufacturers are leveraging the latest tools to make productivity gains. Watch Claremont Foods Shares the Secret to OEE, right now.Every week, we cover the five biggest stories in manufacturing, and the implications they have on the industry moving forward. This week:- BlueOval Accused of Making Employees Work Off the Clock- If Trump's America First Program Works, Where Will We Get the Workers?- Thieves Steal $1M Worth in Craft Whiskey from Washington Distillery- 50-Year-Old Skateboarding Legend Hits 65 MPH as He Flies Down 22-Story Building- Fatal Workplace Incident: Robotic Machine Crushes ManagerIn Case You Missed It- Police Pulled Over a Self-Driving Waymo But Had No One to Ticket- Lufthansa to Replace 4,000 Jobs Using AI, Digitalization- Engineers Make a Working Parachute Cut from a Sheet of Plastic 

A federal grand jury charged two Colorado companies and some of their executives with conspiring to avoid paying tariffs on forklifts imported from China into the U.S. Court documents accused the companies, Octane Forklifts, Inc. and Endless Sales, Inc., which does business as Discount Forklifts, of selling the machines to federal government agencies as “Made in America,” disguising their Chinese origin. Individuals mentioned in the indictment include current executives Brian Firkins and Jeffrey Blasdel, as well as former executive J.R. Antczak. 

Ever wonder if you can truly compete with overseas manufacturing from right here in the U.S.? In this rerun episode, I sit down with David Heacock, CEO of Filterbuy.com. David shares how he grew a family business into a $250M powerhouse, all while keeping production entirely on U.S. soil. Listen in as David walks us through how he reverse-engineered a product line that could thrive domestically, why logistics are his real competitive advantage, and how he scaled from a rough startup phase to a massive manufacturing and distribution network. We also dive into his early bets on Amazon, his thoughtful approach to leadership, and what building a sustainable legacy looks like in today's shifting economy. You can find show notes and more information by clicking here: https://tinyurl.com/5av3vunf  Interested in our Private Community for 7-Figure Store Owners?  Learn more here.   Want to hear about new episodes and eCommerce news round-ups?  Subscribe via email.

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

Forget the government shutdown — President Trump is back to targeting entertainment, from YouTube's $24.5 million settlement with him to a floated “100 percent tariff” on foreign-made films. Host Elaine Low, Sean McNulty, and Natalie Jarvey parse what a “Made in America” movie even is anymore, while Gen Z correspondent Matthew Frank (writer of our coming Crowd Pleaser newsletter about audience), unpacks how under-25s are actually discovering shows in the fast-twitch age of clips and feeds. And finally: Taylor Swift takes on Leonardo DiCaprio and Dwayne Johnson at the box office, exposing the industry's Gen Z blind spot in real time. Learn more about your ad choices. Visit megaphone.fm/adchoices

Reshoring is no longer a trend - it's reality. Federal investment has reached historic levels, and U.S. buyers are deliberately choosing American-made products. The real question isn't if this shift will reshape your market; it's whether you'll seize the opportunity before your competitors do.In this podcast episode, Scott Peper, CEO and Founder of Mobilization Funding, breaks down why “waiting and seeing” is the most expensive move you can make - and how manufacturers can act with confidence, even in uncertain times.You'll learn:Why reshoring is more than politics - it's about risk, value, and opportunityHow American buyers are redefining what “value” means beyond priceThe critical role of workforce development and training in lowering costsHow AI and technology can boost efficiency without replacing peopleWhy waiting to act will cost more than leaning in right nowThe mindset shift that turns obstacles into opportunitiesThis episode is a roadmap for manufacturers ready to win high-value accounts, increase margins, and become true leaders in their markets.Watch now and step into the Made in America moment before it passes you by.Hosted by Scott Peper - CEO, Mobilization Funding Connect with Scott: https://www.linkedin.com/in/scott-peper-9387288/ Learn more: https://mobilizationfunding.com/The Mobilization Mindset is the podcast for construction and manufacturing leaders who build smarter, lead stronger, and grow with intention. Subscribe for new episodes every Thursday.#TheMobilizationMindset #MadeInAmerica #ManufacturingLeadership #Reshoring

The Today in Manufacturing Podcast is brought to you by the editors of Manufacturing.net and Industrial Equipment News (IEN).This week's episode is brought to you by Redzone. Watch the webinar, How Coil Specialist Tackled Employee Reliability by 'Leading Well', right now.Every week, we cover the five biggest stories in manufacturing, and the implications they have on the industry moving forward. This week:- Manufacturing CEO Convicted in International Bribery, Money Laundering Scheme- Former Employee at DVD Maker Gets Nearly 5 Years for Stealing 'Blockbuster Movies'- It's 'Do or Die' for EV Maker Rivian- Tesla Faces Lawsuit After Factory Worker Knocked Out by Robot- Distillery Reportedly Flushed 5,000 Bottles of Expensive WhiskyIn Case You Missed It- White House Says it Blocked U.S. Steel's Decision to Stop Processing at Illinois Plant- Edwards Vacuum Laying Off 128 Workers in Oregon- Meet Frasky, a New Robot for Vineyard ApplicationsPlease make sure to like, subscribe and share the podcast. You could also help us out a lot by giving the podcast a positive review. Finally, to email the podcast, you can reach any of us at David, Jeff, Nolan or Anna [at] ien.com, with “Email the Podcast” in the subject line.

Death & Co. started the craft cocktail movement… and now it's becoming a hotel chain.Apple's surprise Made in America power move?... Buy Intel (the whole company).Costco opened 1 hour early for executive members … and it led to a surge in upgrades.Plus, video advertising is coming for your… Toilet Paper.$COST $INTC $AAPLWant more business storytelling from us? Check out the latest episode of our new weekly deepdive show: The untold origin story of… Saturday Night Live

Martin Scorsese's Taxi Driver & Raging Bull are widely considered two of the best films of their era that were made in America. He and Robert DeNiro were a powerhouse creative team and they're still considered one of the all-time great collaborations in the history of the medium. This makes it curious that the film that they made together in between these monumental classics, 1977's New York, New York, has been largely forgotten and left out of the conversation.We're seeking to remedy that with our episode this week and we are happy to be joined by film enthusiast and historian Jim Hemphill. Jim has loved the film since he saw as a young film student and he brings some wonderful and personal insights to the discussion. In the episode we cover:Why directors and actors are often poor judges of their own workJim's early days in LA and getting to meet folks like Samuel Fuller, Billy Wilder, Budd Boetticher, and Blake EdwardsThe power of laserdiscs (and physical media in general) to develop and nurture generations of movie loversMarty's balance of strengths in having the talents of a classical studio director alongside the passions of an independent auteur The fact that NYNY may be Scorsese's only film (beyond his "faith trilogy") where the protagonist experiences genuine growthAnd more!Buy New York, New York Limited Edition Blu-RaySubstantive Cinema Episode ListJim's IndieWire article on NYNYBlu-ray Commentaries with Jim and his wife: The Golden Child and Navy SealsShoutouts:The Smashing MachineOne Battle After AnotherDexter: ResurrectionFollow Jim:InstagramIndieWireFollow Us:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Threads⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Philip's Letterboxd⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠BlueSky⁠⁠⁠Share Your Questions/Suggestions/Feedback With Us:Email: thesubstancepod@gmail.comDM on InstagramSupport Us: Support the show with an individual donation on CashApp to $TheSubstancePod or become a monthly Patreon supporter at patreon.com/TheSubstancePod

The left celebrates as accused killer Luigi Mangione inches closer to freedom. A New York judge's ruling dismisses terrorism charges — and with them, the first-degree murder charge tied to the assassination of a CEO. What should have been a clear-cut case of premeditated, first-degree murder is now downgraded to second-degree, setting the stage for a possible light sentence that could see Mangione free before he even goes gray. Tara and Lee break down how the legal maneuvering works, why second-degree charges often mean far fewer years behind bars, and how left-wing social media is openly celebrating Mangione as a hero. From manifesto quotes to posts fantasizing about his future parole, the episode exposes the dark culture of political violence and the growing normalization of assassination in leftist circles. The conversation also expands to cover biased media narratives, selective reporting in politically motivated shootings, and the international fight over free speech — including the arrest of comedian Graham Linehan in the UK for statements he made in America.

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The Today in Manufacturing Podcast is brought to you by the editors of Manufacturing.net and Industrial Equipment News (IEN).This episode is brought to you by Cyolo. This new guide compiles the eight most important considerations in choosing the most effective Secure Remote Access (SRA) solution for your OT environment. Download it now. - Lumber Producer's Plant Catches Fire Amid Bankruptcy, Layoffs- ConocoPhillips to Lay Off Thousands of Workers- Tyson Exec Exits for Code of Conduct Breach- ICE Raids Hyundai EV Factory- Canadian Premier Pledges to 'Hurt' Crown Royal Maker Over Factory ClosureIn Case You Missed It- U.S. Steel to End Production at Illinois Plant- Jaguar Land Rover Restart Could Take Up to 12 Months, Privacy Expert Says- Government to Increase Number of Inspectors Trained to Spot Rail Bridge ConcernsPlease make sure to like, subscribe and share the podcast. You could also help us out a lot by giving the podcast a positive review. Finally, to email the podcast, you can reach any of us at David, Jeff or Anna [at] ien.com, with “Email the Podcast” in the subject line.

A better target stand? Made in America? Plastics manufacturing engineer John Schwend came up with something better after years of recreational shooting. Schwend grew up on a dairy farm and started his career doing tooling for plastic injection molds. Schwend talks about manufacturing in the USA, targets stands and much more. To learn more about Hatpoint Target visit HatpointTarget.com.   RELATED PODCASTS: Inside Radian Weapons | Higher Line Podcast #81 Secrets of the Ammo Industry | Higher Line Podcast #235 World Class Brass | Higher Line Podcast #122 --- Music Attributions: Intro - "3rd Eye Blimp" by Otis McDonald Outro - "I Want More" by Silent Partner   The Carry Trainer Higher Line Podcast is available on iTunes, Google Play, YouTube, Stitcher and most importantly CarryTrainer.com.

When it comes to innovation in the beauty industry, few wield more power and influence than Guive Balooch, L'Oréal Group's longtime tech leader.  “In the last three or four years, [we've seen] this incredible shift in the speed of innovation,” Balooch told Glossy. “It feels great to work on things that are shaping the future of our industry.”  Since Balooch last joined the Glossy Beauty Podcast in 2021, his team has released a light-powered blowdryer called the AirLight Pro; an in-store skin diagnostic device called Cell BioPrint; Water Saver, an in-salon water reduction tool; a home hair-color application tool called Color Sonic; and many more innovations. He's also taken on an expanded role as global vp of tech and open innovation, where he now oversees the partnerships driving L'Oréal's future innovation. This includes investments in Swiss longevity biotech company Timeline and San Diego-based Debut Biotech. In today's episode, Balooch shares insights into the future of beauty innovation, which includes further exploration of the skin's microbiome, ingredient creation through biotechnology and beauty at the intersection of longevity. He also shares details on his team's use of AI, the latest shift in consumer desires, and the unexpected inspiration behind L'Oréal's new 3D printable eyebrow technology called 3D shu:brow.  But first, Lexy Lebsack is joined by senior reporter Emily Jensen to walk through the biggest beauty and wellness news of the week. To start, the hosts discuss a new $28,000 fragrance from LVMH-owned Maison Francis Kurkdjian. The new 10-year anniversary edition of the brand's Baccarat Rouge 540 comes with many perks for the investment, including access to events and a members-only club. Jensen and Lebsack also dive into the latest earnings at Puig, which saw 7.7% like-for-like sales growth driven primarily by fragrance sales, which made up 73% of the quarterly sales. And they discuss Macy's Inc., which saw its best comparable sales growth in 12 quarters, thanks to boosts of 3.6% at Bloomingdale's and 1.2% at Bluemercury. Finally, everything you need to know about the influx of lawsuits in California courts challenging “made in America” marketing claims by top beauty brands including Unilever-owned Paula's Choice and It's a 10, which is privately held. 

There are 1.1 million fewer ‘foreign born' workers in the U.S. work force since the start of the Trump administration. American employment has risen by 2 million jobs this year – a total that's 250,000 jobs monthly! This is the real storyline that needs to be told... 

The Today in Manufacturing Podcast is brought to you by the editors of Manufacturing.net and Industrial Equipment News (IEN).This episode is brought to you by Armanino. Does your organirzation have a plan to manage today's (and tomorrow's) supply chain challenges caused by recent tariffs? This new guide, "Conquer Tariffs with Confidence: A Guide for Business Leaders," explains the current tariff environment, addresses common misconceptions, and offers strategies to mitigate risk in uncertain economic times. Download it right now. Every week, we cover the five biggest stories in manufacturing, and the implications they have on the industry moving forward. This week:- 'Cyber Incident' Severely Disrupts Jaguar Land Rover Production- Nestlé Dismisses CEO After An Investigation Into a Relationship with a Subordinate- John Deere Acquisition Looks to Tackle Labor Shortage- Over 600 Memphis FedEx Workers Laid Off As Cummins Moves Out of State- Milwaukee Tool Employee Allegedly Shipped More Than $1 Million in Tools to HimselfIn Case You Missed It- Delta Agrees to Pay $79M to Settle Lawsuit After Jetliner Dumped Fuel On Schools- GE Aerospace Building a Hybrid Turbogenerator to Boost Electric Aircraft Range- Shadow AI Shines Light on Building ConcernsPlease make sure to like, subscribe and share the podcast. You could also help us out a lot by giving the podcast a positive review. Finally, to email the podcast, you can reach any of us at David, Jeff or Anna [at] ien.com, with “Email the Podcast” in the subject line.

Does your dog go crazy when they see cats? Chase chickens around the yard? Get overly excited around small pets? You're not alone! In this comprehensive dog training episode, we break down exactly how to introduce your dog to cats, chickens, rabbits, and other "prey animals" safely and successfully.Timestamps: 1:47 - What is Prey Drive8:00 - Training Prerequitsites15:00 - Environmental Management21:30 - Introduction Process35:45 - Species Specific Situations41:00 - Troubleshooting Common ProblemsRecommend Training Equipment: Leather Leash : https://amzn.to/45Nsd5xFur Saver Training Collar : https://amzn.to/4dVsGopBait Bag : https://amzn.to/44821BJFood Rewards : https://amzn.to/4ljQgOnI Love Dogs Coloring Book : https://amzn.to/4mtScEq  SAFETY WARNING: This episode includes important safety information for multi-pet households. Some dogs may never be safe around certain animals - we cover how to identify these situations.Need Professional Dog Training?  Work with us!  Free Consultation!www.caninerevolutiondogtraining.com/contact-Board & Train Programs-Private Lessons-Virtual Training-Virtual Coaching for dog owners and dog trainers-Custom ProgramsShop the full Canine Revolution Apparel store on AmazonCanine Revolution Apparel on Amazonhttps://www.amazon.com/s?rh=n%3A7141123011%2Cp_4%3ACanine+Revolution+Apparel&ref=bl_sl_s_ap_web_7141123011Optimize your dog's diet by feeding them a raw diet specifically formulated for your dog and delivered to your door, offering both traditional raw and freeze dried raw options!We Feed Rawhttps://wefeedraw.sjv.io/c/5125268/1993237/22021 Discount Code : CANINEREVOLUTION for 25% offThe best supplements for your dogs, Made in America! JOINT SUPPORT, MULTI VITAMIN, WEIGHT GAINER, PUPPY FORMULA.K9 Super Supplementshttps://k9-super-supplements.myshopify.com/caninerevolutionDiscount Code : CANINE REVOLUTION for 15% offSupplements to optimize your performanceJockoFuel : Hard Work.  Clean Fuel.  No Excuses.www.jockofuel.com Discount Code : CANINEREVOLUTION for 10% offMonster K9 Dog ToysIf your dog destroys it, they will replace it!https://www.monsterk9.com/https://amzn.to/3FLvEiNDiscount Code : CANINEREVOLUTION for 10% offFollow all of our socialshttps://linktr.ee/CanineRevolutionPack Talk Podcast by Canine Revolution Dog TrainingVideo versions of our podcasts can be found at the Pack Talk Podcast YouTube channelhttps://www.youtube.com/@packtalkpodcast/videos

The Today in Manufacturing Podcast is brought to you by the editors of Manufacturing.net and Industrial Equipment News (IEN).This week's episode is brought to you by Hexagon. A new paper from Hexagon, "6 Mistakes Manufacturers Make When Trying to Fix an Issue," gives you six common, yet critical mistakes to avoid when performing a root cause analysis. Download it right now.Every week, we cover the five biggest stories in manufacturing, and the implications they have on the industry moving forward. This week:- High-Value Manufacturing Purchases Undergoing Rapid Transformation- Ukrainian Drone Startup Revolutionizes Defense Innovation- AirBorn Closing Facility as Contract Manufacturing Deemed 'No Longer Viable'- 6 People Found Dead At a Colorado Dairy. Authorities Suspect an Accident Involving Gas Exposure- This Church Is Being Moved Before a Mine Swallows TownIn Case You Missed It- Toto Expands U.S. Toilet Production, Leans Heavily on Automation to Make Luxury Loos- International Paper to Close 2 Georgia Mills, Cut 1,100 Jobs- NASA Wants to Put a Nuclear Reactor on the MoonPlease make sure to like, subscribe and share the podcast. You could also help us out a lot by giving the podcast a positive review. Finally, to email the podcast, you can reach any of us at David, Jeff or Anna [at] ien.com, with “Email the Podcast” in the subject line.

Will's pick for the week is no mere ninety-minute horror flick this time around - it's the macabre labyrinth of race, class, and 20th century history that is the O.J. Made in America documentary. Listen up as the 'AnotherLook' duo examines Ezra Edelman's Academy (and Emmy) award winning epic, talking about all aspects of its 30 for 30 structure and the expansive ideas on its mind. Is it television? Is it cinema? Whatever the answer may be, it is an enthralling watch nonetheless.

The revenue of US dividend stocks isn't necessarily made in America. A portfolio of popular dividend-paying stocks is likely exposed to currency or geopolitical risks. That's due to international revenue exposure: Some US-based companies earn 50% or more of their money outside of the country. A recent analysis of 35 dividend-paying stocks in Morningstar's DividendInvestor newsletter found several well-known names generate sizable revenue overseas. So, how should investors balance US vs. non-US equity exposure? Morningstar's DividendInvestor newsletter editor David Harrell explains what investors should know. Learn about Morningstar's new Medalist Ratings for semiliquid funds during a live webinar on Morningstar's YouTube channel on Wednesday, September 10th. CEO Kunal Kapoor and Global Head of Manager Research Laura Lutton will discuss what investors should know about private assets and the first funds to earn the new rating on the Investors First series. On this episode:You recently analyzed the international revenue exposure of dozens of dividend-paying stocks. But this wasn't the first time. Why did you decide to revisit this?Let's dissect the investigation. How did you choose which stocks to focus on, and what was the criteria? How did the recent results compare to the findings in 2021? Were there any surprises?Let's zoom in on the revenue. Which dividend stocks increased or decreased their US revenue exposure?Morningstar analysts consider some of these dividend payers undervalued. Let's first focus on names with more US revenue exposure. Who are they?Which companies with more international revenue exposure are undervalued?International stocks are having a long-awaited banner year versus US stocks. Are investors whose only international revenue exposure is these US-based stocks benefiting from this international rally?How should investors balance US vs. non-US equity exposure in their portfolios? That is, what if investors looking at their portfolio see that they have home-country bias? What should they consider from a diversification standpoint?Welcome to Investing Insights, Kunal. Let's get started with you telling the audience a bit about your career here at Morningstar. It started back in the late 90s, right?Your series, Investors First, is airing live on YouTube for the first time on September 10th. Can you tell us about the mission behind it? What are you hoping to achieve with the series?It's important to have these conversations with investors. What can Morningstar do to further empower them?Investors have experienced a lot of short-term volatility this year. How do folks stay focused on their long-term goals? Read about topics from this episode.  Subscribe to Morningstar's DividendInvestor newsletter. Why 2025 Is the Year to Invest in International Stocks Why It's Not Too Late to Add International Exposure What Investors Can Learn from Dow's 50% Dividend Cut Where to Find Bargain Stocks in an Expensive Market  Watch more from the Investors First series:Investors First: Evolving Expectations and Expanding Access Where Should Investors Look Next Among Economic Mixed Messages? Investors First: Navigating the Rise of Active ETFs in a Competitive Market Investors First: The Convergence of Public and Private Markets  What to watch from Morningstar. This Classic Investment Strategy Is Still Alive in 2025 These 16 Standout Funds Are Making Big Bets. Do They Fit in Your Investment Portfolio?Market Volatility: Investors Are Seeking Safety in Gold ETFs. Is It Working?Why Bonds Belong in Your Diversified Portfolio (Even Now) Read what our team is writing.David Harrell Kunal KapoorIvanna Hampton Follow us on social media.Facebook: https://www.facebook.com/MorningstarInc/X: https://x.com/MorningstarIncInstagram: https://www.instagram.com/morningstar... LinkedIn: https://www.linkedin.com/company/5161/

According to the Bureau of Labor Statistics, the number of manufacturing jobs has been flat, but American manufacturing output has actually increased. The owner of a company that only sells products that have been 100% made in America joins the program for a discussion on the state of manufacturing in America. 

In this episode, entrepreneur Pete details the complex and risky strategy behind scaling his two nine-figure companies, Jocko Fuel and Origin, at the same time. He reveals how for years he used the high-margin cash flow from his successful supplement partnership with Jocko Willink to fund a seemingly impossible dream: a vertically-integrated, "Made in America" manufacturing operation. This synergy fueled incredible growth, but the pressure of managing two fundamentally different business models eventually led to a crisis. After taking on a private equity partner, Pete faced his most challenging year as a leader, navigating millions in losses and a catastrophic inventory overage. To save the enterprise, he had to make a critical, unconventional decision that few founders would dare to consider. This is the unfiltered story of the brutal lessons of hyper-growth and the strategic thinking that led him to fire himself.Chapters:00:00 Introduction11:58 Building a Brand with Jocko Willink22:38 Shared Resources and Team Structure30:15 The Role of Private Equity39:47 The Emotional Journey of Brand Separation52:11 Leadership Challenges and Trust in Decision Making01:00:50 Learning The Importance of Data01:15:40 The Evolution of Customer DemographicsPowered By:Fulfil.io.https://bit.ly/3pAp2vuThe Only Cloud ERP Designed to Efficiently Scale 8 and 9-Figure Brands. Northbeam.https://www.northbeam.io/Postscript.https://postscript.io/Richpanel.https://www.richpanel.com/?utm_source=9O&utm_medium=podcast&utm_campaign=ytdescSaras.https://saras-analytics.typeform.com/to/T8jpuAEb?utm_source=9operator_lp&utm_medium=find_out_moreSubscribe to The Marketing Operators Podcast here: https://www.youtube.com/@MarketingOperatorsSubscribe to The Finance Operators here: https://www.youtube.com/@FinanceOperatorsFOPSSign up to the 9 Operators newsletter here: https://9operators.com/

The Today in Manufacturing Podcast is brought to you by the editors of Manufacturing.net and Industrial Equipment News (IEN).This week's episode is brought to you by Hexagon. A new paper from Hexagon, "6 Mistakes Manufacturers Make When Trying to Fix an Issue," gives you six common, yet critical mistakes to avoid when performing a root cause analysis. Download it right now.Every week, we cover the five biggest stories in manufacturing, and the implications they have on the industry moving forward. This week:- Aluminum Tariffs May Kill One of the Best Deals in Beverages - The Growing Threat of Wiper Malware- GM's Futuristic Corvette Opens Like a Fighter Jet- How AI Attacks Disrupt Manufacturing And What Companies Can Do To Prevent Them- Xiaomi Factory Rolls Out a New Car Every 76 SecondsIn Case You Missed It- U.S. Seeks Shipbuilding Expertise from South Korea, Japan to Counter China- Republicans Look to Make a UTurn on Commitment to EVs for Postal Service- Harvard Team's Wearable Robot Helps Stroke, ALS Patients Use Their ArmsPlease make sure to like, subscribe and share the podcast. You could also help us out a lot by giving the podcast a positive review. Finally, to email the podcast, you can reach any of us at David, Andy, Jeff or Anna [at] ien.com, with “Email the Podcast” in the subject line.

University of Illinois at Urbana-Champaign computer science professor Dr. Sheldon Jacobson joins John Williams to talk about his recent Chicago Tribune Op-ed that suggests that ‘Made in America’ is alive and well. What are we getting wrong about the term ‘Made in America?’ And how is the American consumer being impacted by tariffs? Professor Jacobson also tells […]

Breaking Dog News 2025: What Every Owner MUST Know About Safety, Science & Shelters

The Today in Manufacturing Podcast is brought to you by the editors of Manufacturing.net and Industrial Equipment News (IEN).This episode is brought to you by Clear Spider. Download this new white paper, "Vendor Managed Inventory: Proven to Drive Real Supply Chain Value," to not only dive into the benefits of VMI, but also assess whether it's a realistic fit for your business model.Every week, we cover the five biggest stories in manufacturing, and the implications they have on the industry moving forward. This week:- AI Robots Rebuild Wildfire-Damaged LA Community Homes- Deadly Explosions at U.S. Steel Plant in Pennsylvania - NHL Team in Trademark Dispute with Bag Manufacturer- A Swarm of Jellyfish Took Down an Entire Nuclear Power Plant- The U.S. Military Wants to Blow Up Some CybertrucksIn Case You Missed It - Most Manufacturing Professionals Would Recommend an Industry Career Path to Their Children- Toyota Invests in Childcare Centers for Manufacturing Team Members- Implant Treats Type 1 Diabetes by Oxygenating Insulin-Producing CellsPlease make sure to like, subscribe and share the podcast. You could also help us out a lot by giving the podcast a positive review. Finally, to email the podcast, you can reach any of us at David, Ben or Anna [at] ien.com, with “Email the Podcast” in the subject line.

Leslie welcomes back Scott Paul, President of the Alliance for American Manufacturing, for an in-depth look at four timely topics shaping the global economy and American industry.   They break down China's worsening economic crisis and what it means for global markets, and unpack the latest developments in U.S. tariff negotiations with key trading partners. The pair also highlights practical Made-in-America products perfect for outfitting a dorm room or first apartment, and finally, explores how programs like Manufacturing USA and the Manufacturing Extension Partnership are fueling innovation, strengthening supply chains, and creating good-paying jobs here at home. AAM's website is AmericanManufacturing.org and their YouTube channel is youtube.com/@AmericanMfg (where you can watch episode's of AAM's podcast, "The Manufacturing Report") If you want to listen to episodes of "The Manufacturing Report," visit AmericanManufacturing.org/Podcast. Their handles on X and BlueSky are @KeepItMadeInUSA, and @keepitmadeinusa.bsky.social, respectively. Scott's handle on X is @ScottPaulAAM.

A closer look at the pop culture phenomenon of college sorority rushing and the elaborate videos taking over social media. Also, NBC's Vicky Nguyen explores the costs and challenges of making clothes in the U.S. Plus, the TODAY team tries the newest food trend — pickles — showing up in everything from pizza to ice cream. And, our Shop TODAY team shares a few top-notch products to help ease back into fall routines as summer winds down.

Apple's $600 billion manufacturing deal, backed by Donald Trump's bold trade and tech strategy, is igniting a Made-in-America revolution. With chip giant TSMC building in Arizona, rare earth minerals back in play, and full supply chain control coming home, the U.S. is taking the power back from China—one wafer at a time. This isn't just an economic revival; it's a national security play that could reshape global tech dominance.

A $600B Apple deal, rare earth breakthroughs, and a Trump-era chip strategy are reshaping America's tech future. As tensions with China and Taiwan escalate, the U.S. is bringing semiconductor production home, opening long-blocked mines, and reclaiming supply chain control. This isn't just economics—it's survival. Discover how strategic deals, AI-driven deregulation, and energy independence are fueling a Made-in-America tech revolution.

What people might picture when they think of "Made in America" ... might not look like the "Made in America" we have today.The U.S. does have a domestic manufacturing industry, including a garment manufacturing industry. In today's episode: We buy a garment made by factory workers in the U.S. – a basic purple sports bra – and learn how many people it took to make it, how much workers got paid to work on it ... and whether garment manufacturing is a job Americans want, or even know how, to do. Plus: why domestic garment manufacturing exists at all in the U.S., and whether the industry can grow.Other episodes: - What "Made in China" actually meansThis episode was reported and hosted by Sarah Gonzalez. It was produced by Willa Rubin with production help from Emma Peaslee. It was edited by Marianne McCune, and it was fact-checked by Sierra Juarez who also helped with research. It was engineered by Robert Rodriguez. Alex Goldmark is our executive producer.Support Planet Money, get bonus episodes and sponsor-free listening and now Summer School episodes one week early by subscribing to Planet Money+ in Apple Podcasts or at plus.npr.org/planetmoney.Find more Planet Money: Facebook / Instagram / TikTok / Our weekly Newsletter.Listen free at these links: Apple Podcasts, Spotify, the NPR app or anywhere you get podcasts.Help support Planet Money and hear our bonus episodes by subscribing to Planet Money+ in Apple Podcasts or at plus.npr.org/planetmoney.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy