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

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

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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

Gunnison Copper Corp SVP and CFO Craig Hallworth joined Steve Darling from Proactive to announce a major operational milestone for the company — the first commercial sales of pure copper cathode from its fully operational Johnson Camp Mine (JCM) in southeast Arizona. The mine, which has the capacity to produce up to 25 million pounds of copper cathode annually, has now transitioned into revenue generation following successful commissioning. Hallworth reported that on September 15, Gunnison completed its inaugural copper sales, delivering a total of 225,371 pounds of finished copper cathode. The copper was sold at an average realized price of US$4.64 per pound, generating gross proceeds of approximately US$1.05 million. These sales represent the first “Made-in-America” copper cathode from JCM delivered directly into domestic markets, marking a significant contribution to strengthening the U.S. copper supply chain. Looking ahead, Gunnison Copper expects to begin production using Nuton's innovative bio-leaching technology later this year. Nuton, a venture of Rio Tinto, has selected JCM as the first commercial-scale deployment site for this breakthrough technology, which is designed to deliver improved recovery rates while reducing environmental impact. Production at Johnson Camp Mine officially began during the final week of August 2025, ahead of schedule and with an exemplary health and safety record. The mine's output is entirely U.S.-produced, directly supporting critical industries tied to energy independence, advanced manufacturing, clean technology, and national defense. Hallworth emphasized that this milestone is not only a key achievement for Gunnison Copper but also a significant development for domestic copper production, as the company continues to build value while contributing to America's strategic resource independence. #proactiveinvestors #gunnisoncoppercorp #tsx #gcu #otcqb #gcumf #CopperMining #USMining #CopperProject #CopperMining #GunnisonCopper #NutonTechnology #USMining #CriticalMinerals #CopperProduction #MiningStocks #NaturalResources #ElectricEconomy #CopperPrices #FreeCashFlow #JohnsonCampMine

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.

Chris Holman welcomes back Laketa L. Henderson, SBA Michigan District Director, Detroit, MI. SBA has had a busy July in Michigan. Tell us about the two visits by SBA leadership? SBA is very focused on supporting manufacturers with its Made in America Manufacturing Initiative. What is the latest with this initiative? Share some highlights from 2025 so far for SBA? Besides the Made in America Manufacturing Initiative, what other focus will keep you busy the rest of 2025? » Visit MBN website: www.michiganbusinessnetwork.com/ » Subscribe to MBN's YouTube: www.youtube.com/@MichiganbusinessnetworkMBN » Like MBN: www.facebook.com/mibiznetwork » Follow MBN: twitter.com/MIBizNetwork/ » MBN Instagram: www.instagram.com/mibiznetwork/ SBA Announces Made in America Manufacturing Initiative Effort will cut $100B in regulation, expand access to capital and create dedicated infrastructure to support blue-collar boom Published on March 10, 2025 WASHINGTON — Today, U.S. Small Business Administration Administrator Kelly Loeffler announced the agency's new Made in America Manufacturing Initiative to restore American economic dominance and national security by empowering small manufacturers. The agency's effort will support President Trump's agenda to create good-paying jobs, secure our supply chains, promote fair trade, and bring back the blue-collar boom of his first Administration. About 99% of American manufacturers are small businesses, who are already experiencing a resurgence under the President's pro-growth agenda. The country gained 10,000 manufacturing jobs during his first full month in office — a swift turnaround after losing an average of 9,000 manufacturing jobs per month in the final year of the previous Administration. “The great American comeback starts with restoring American industry,” SBA Administrator Kelly Loeffler said. “With the Made in America Manufacturing Initiative, we're slashing red tape, expanding access to capital, and fueling a manufacturing resurgence that will create high-paying jobs and revitalize communities across the country. By prioritizing American-made products, we're not just securing our economic dominance — we're protecting our national security by ensuring the essential goods we rely on are produced right here at home. SBA's initiative is a promise to every hardworking American and small business owner: We're putting American jobs and strength first.” # # # About the U.S. Small Business Administration The U.S. Small Business Administration helps power the American dream of entrepreneurship. As the leading voice for small businesses within the federal government, the SBA empowers job creators with the resources and support they need to start, grow, and expand their businesses or recover from a declared disaster. It delivers services through an extensive network of SBA field offices and partnerships with public and private organizations. To learn more, visit www.sba.gov.

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 […]

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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 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.

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 […]

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 […]

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.

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. (Image Credit: Hill Street Studios via Getty Images)

Today on America in the Morning Congress Talks DC Police Takeover On Tuesday, the White House announced the arrest of nearly two dozen people on the first day of the Trump administration's emergency safety declaration that federalized Washington, DC's police force.  John Stolnis has more from Washington.   Questions Over The Planned Trump-Putin Meeting We're 48 hours away from the planned one-on-one meeting in Alaska between President Trump and Vladimir Putin, talks aimed at setting the stage to end the war in Ukraine.  Washington correspondent Sagar Meghani reports President Trump is pushing Ukraine to swap some land with Russia as part of a deal to end the war, a request that Ukraine's leadership is against.   Investigation Into The CDC Shooting Georgia authorities held a news conference to update the situation regarding the shooting at CDC headquarters.  Correspondent Ed Donahue reports that more details were released about the shooter, who stole his father's weapons used in the deadly rampage.   Cartel Members To Be Extradited Mexico has agreed to hand over 26 top drug cartel leaders to the United States in a deal made with the Trump administration.  Ford's EV Plan Ford is putting the pedal to the metal, making a massive investment in electric vehicles that will be made in America.  Correspondent Haya Panjwani reports.   Ohtani Lawsuit Baseball star Shohei Ohtani continues to hit home runs, but the major leaguer and his agent are also facing a major lawsuit over a construction project in Hawaii.  Correspondent Gethan Coolbaugh reports.      DC Reaction To Trump Takeover On Tuesday, members of the National Guard deployed on the streets of the Nation's Capital which followed agents of the FBI taking to the streets on Monday, with some arrests and gun confiscations being reported.  Washington correspondent Sagar Meghani reports as the military and the DOJ work to follow President Trump's order to cut down crime and remove homeless off of the streets, there's uncertainty over how long federal forces will be in charge of Washington D.C.'s police force, and skepticism from DC residents as to if his plan will work.   Uvalde Evidence Released New documents unveiled this week shed more light on the gunman, and the police response, in the Uvalde elementary school massacre.  Correspondent Clayton Neville reports.    A Mamdani Landslide If the race for New York City Mayor were held today, Democrat nominee Zohran Mamdani would win by a landslide.  Sue Aller reports from New York on the latest polling, which has the Socialist-leaning candidate ahead of his nearest rival by almost 20 points.   Latest On Inflation A key economic gauge rises, with economists pointing the finger of blame at tariffs.  However, as correspondent Jennifer King reports, U.S. inflation overall was better than expected.   Fort Stewart Shooting Suspect Charged Sergeant Quornelius Radford, the suspect accused of shooting at fellow Fort Stewart soldiers last week, has been charged with a number of crimes, including attempted premeditated murder.    Steel Plant Explosion Investigation We're hearing more about what led to an explosion that rocked a steel plant outside Pittsburgh on Monday that led to the deaths of two workers.  The details from correspondent Ben Thomas.    Alaska Flooding A disaster has been declared in Alaska in response to what is being called an imminent threat of catastrophic flooding.     Learn more about your ad choices. Visit podcastchoices.com/adchoices

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.

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 Origami Risk. Download "4 Strategic Risk Transformations," an eBook that will give you four transformative strategies to effectively manage risk for your organization.Every week, we cover the five biggest stories in manufacturing, and the implications they have on the industry moving forward. This week:- Trade War Devastates African Clothing Manufacturer- Tesla's Brand Loyalty Has Fallen Dramatically- Glass Plant Closure Impacts 90 Oregon Workers- Without New Customers, Intel 'Likely' to Stop $28B Ohio Project- Hemp Battery Factory Plans Go Up in Smoke in WisconsinIn Case You Missed It- Texas, DARPA to Establish Testbed to Use Autonomy to Fight Wildfires- From Family-Owned to Employee-Owned: A Machinery Manufacturer's 100-Year Journey- FDA Approves Tiny Implant to Treat Rheumatoid ArthritisPlease 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 this week's episode of America on the Road, we dive deep into two standout vehicles that couldn't be more different but are each compelling in their own right — the 2025 Dodge Durango Hellcat and the 2025 Hyundai Ioniq 6. As the vehicle for the AOTR “Made in America” tour, the 2025 Dodge Durango SRT Hellcat showed its all-around abilities over the course of a test that took it 2,000 miles. Host Jack Nerad piloted the three-row family SUV that refuses to compromise on power but also shows a remarkable ability as a cross-country companion. With a jaw-dropping 710 horsepower from its supercharged 6.2-liter HEMI V8 engine, the Hellcat goes from 0 to 60 in just 3.5 seconds and hits a top speed of 180 mph. But the Hellcat also has a kittenish side. Packed with engineering precision, from adaptive suspension and all-wheel drive to seven selectable drive modes, the SRT is a very malleable daily driver. Inside, it offers the user-friendly Uconnect 5 infotainment system, digital performance gauges, and custom SRT graphics. It's a muscle car wrapped in family-friendly practicality, and as the most powerful gas-powered SUV on the road, it made short work of its 2,000-mile cruise. On the other end of the spectrum, Co-host Chris Teague tests the 2025 Hyundai Ioniq 6, an all-electric sedan that blends aerodynamic design with leading-edge efficiency. With its sleek silhouette and ultra-low drag coefficient, the Ioniq 6 isn't just about looks; it's built for range and refinement. This EV offers both single- and dual-motor options, fast-charging capability, and a tech-forward cabin that rivals luxury brands. Hyundai continues to carve out a serious space in the EV segment, and Jack and Chris will discuss the car and where EVs are heading. Also on the show, host Jack Nerad shares highlights from the America on the Road “Made in America” tour, a two—week journey through the heart of the Midwest that showcased American automotive history, innovation, and community spirit. From Milwaukee to St. Ignace, Traverse City to Detroit, and on through Cleveland and Pittsburgh and finally to Chicago, Jack visited factories, classic car sites, and met with countless workers who embody the soul of American mobility. It's a road trip full of character, grit, and horsepower just like the cars we love. This week's news segment is stacked with stories that signal real shifts in the auto industry: • Ford's “Model T Moment”: CEO Jim Farley promises a game-changing reveal next week with a brand-new, U.S.-built EV platform. The upcoming vehicle, born from a secretive skunkworks project, aims to bring affordable electric vehicles to the masses, marking Ford's pivot away from delayed or canceled high-end EV plans. • Japan Pushes Back on Tariffs: Japan is urging the U.S. to enforce its side of a July trade agreement that caps auto tariffs at 15%. With Japanese automakers still facing up to 27.5% in duties, the country warns that trade imbalances could weaken long-standing economic ties. • Hyundai Celebrates U.S.-Korea Deal: In contrast, Hyundai is applauding a new U.S.-South Korea trade agreement that locks in a 15% tariff and supports massive investments in American manufacturing. The automaker emphasized its $21 billion U.S. investment plan and says the deal strengthens its long-term growth. • Interest Rates Stay High, Leasing Gets Popular: With the Fed holding steady on interest rates, more car buyers are turning to leasing as a workaround. Analysts say leasing's popularity could keep climbing unless rates ease, especially for consumers looking to keep monthly payments manageable. But is leasing a good idea for you? Chris and Jack will share their thoughts. • Stellantis Names New Design Boss: Scott Krugger has been tapped to lead Stellantis' North American design team, with oversight of brands like Jeep, Dodge, and Ram. The move is part of a broader shift toward more regionally tailored vehicle designs under Chief Design Officer Ralph Gilles...

Radiogeek del 7 de agosto de 2025: la emisión cubrió una variedad de noticias tecnológicas, incluyendo el inminente eCommerce Day Argentina enfocado en el crecimiento digital de los negocios, así como un episodio de Ingeniería Inversa dedicado a los instrumentos de medición. En el ámbito de la producción de tecnología, se debatió sobre el acuerdo por el cual Samsung fabricará chips para iPhone en Estados Unidos, lo que se contrapone a la reciente declaración de Donald Trump sobre la imposibilidad de producir un iPhone completamente en suelo estadounidense. Además, se anunció la llegada del tan esperado GPT-5, ahora disponible de forma gratuita, y se presentó una nueva solución de YouTube para corregir el problema del zoom automático que afectaba a muchos usuarios. Llega una nueva edición del eCommerce Day Argentina para impulsar la revolución digital en los negocios https://infosertecla.com/2025/08/07/llega-una-nueva-edicion-del-ecommerce-day-argentina-para-impulsar-la-revolucion-digital-en-los-negocios/ #Podcast – Ingeniería Inversa No. 93 – Instrumentos de medición https://infosertecla.com/2025/08/07/podcast-ingenieria-inversa-no-93-instrumentos-de-medicion/ Samsung pronto fabricará chips para iPhone en EE.UU. https://www.reuters.com/business/retail-consumer/trump-announces-100-billion-new-investment-pledge-apple-2025-08-06/ Trump acepta que un iPhone "Hecho en Estados Unidos" es imposible https://appleinsider.com/articles/25/08/06/made-in-america-iphone-not-happening-anytime-soon-trump-seems-okay-with-that YouTube finalmente tiene una solución para ese molesto error del zoom automático https://www.androidauthority.com/youtube-auto-zoom-switch-off-3584722/ GPT-5 ya está aquí y es gratis para todos https://openai.com/gpt-5/ Video del día en las redes https://www.instagram.com/reel/DNE76aOtQYp/ https://www.instagram.com/reel/DNE8js1pfOq/ ESPERAMOS TUS COMENTARIOS...

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.

"Made in America." It's something the president wants to see more of, and it's one reason behind his tariffs. But they're hitting companies that are already making in America. We speak with a local manufacturer about the impact. Then, as the state faces another big budget gap, could it make up the shortfall using Coloradans' unclaimed property? Purplish explores the idea and how to find out if you're owed something. Plus, celebrating a century of lawn bowling! 

July's job report wasn't bad, it wasn't iffy, it was... Incredibly great news  ...if you believe that Americans, rather than illegal immigrants, should be getting job opportunities.

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. Watching employees walk away after spending the resources to train them is incredibly frustrating. 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:- Anglers Debut Desktop Injection Molding Machine After Mangled Microwave Mess- 370-Million Mile Hail Mary Saves Camera Aboard NASA's Jupiter Orbiter- Green Steel Startup Says it Can Undercut China- It Ain't No Lie, Toymakers Are Saying Bye, Bye, Bye to Batteries- More Manufacturing Professionals Say Tariffs Will Hurt IndustryIn Case You Missed It- Union Pacific, Norfolk Seek 1st Transcontinental Railroad Through $85B Merger- Texas A&M to Study Agrihood Living- Critical Nuclear Power Component Maker Adds Jobs, Manufacturing in TennesseePlease 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.

This week on Talk Dirt to Me, Logan kicks things off with the awesome stories of overloading an elevator at the Creed concert and meeting the nicest state trooper he's ever dealt with(he still got a ticket). From there, we dive into listener questions covering hot topics in agriculture. Is now the right time to expand cow/calf pairs? Are we seeing the new standard for cattle prices? How can we get kids involved in agriculture at a young age? Is Dan actually a cyborg? And More! We wrap things up with our Made in America feature, highlighting TractorMat—a premium, American-made tractor floor mat designed to fit over your existing mat. Built tough right here in the USA, TractorMat is perfect for protecting your cab. You can even use code TALKDIRT at checkout to save 15% off your order.  You can use this link as well for the TractorMats: https://tractormat.link/td2m  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 

Is there anything more quintessentially American than blue jeans? Denim is so entrenched in the American psyche that it can be easy to forget that most jeans have been manufactured overseas for decades. To explore this disconnect—and to dive into the trials and tribulations of bringing domestic denim manufacturing back—Sourcing Journal themed its Summer SJ Denim edition the “Made in America” Issue. In this episode, Angela Velasquez, Sourcing Journal's executive editor and denim editor, chats with Lauren Parker, director, Fairchild Studio, about what Made in America denim really means. Read the report HERE. Learn more about your ad choices. Visit megaphone.fm/adchoices

Investigators have alleged that the gunman responsible for the deadly midtown shooting may have had the condition known as CTE. Dr. Jon LaPook breaks down what the disease is. How higher prices for materials are impacting local "Made in America" businesses. The extreme heat continues in the Midwest, the Southeast and some parts of the Northeast. The heat alerts will remain in effect through Thursday in some places. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

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. Every week, we cover the five biggest stories in manufacturing, and the implications they have on the industry moving forward. This week:- Michigan Loses Major Semiconductor Manufacturing Opportunity- Stellantis Pulls Plug on Hydrogen Vehicles- One of the Largest EV Battery Plants in North America Has Officially Opened- Walt Disney Robot Made with Same Tech He Helped Pioneer 60 Years Ago- 5 Million Pools Linked to Child Drownings RecalledIn Case You Missed It- SwRI Completes 8-year-long Nextcar Energy Efficiency Project- Lucid Launches Joint Effort to Strengthen Critical Mineral Supply Chain for U.S. Automakers- Engineer Revives Pay Phones for Free CallsPlease 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.Digital Disruption with Geoff Nielson Discover how technology is reshaping our lives and livelihoods.Listen on: Apple Podcasts Spotify

On this week's Modern Retail Podcast, senior reporters Melissa Daniels and Gabriela Barkho are joined by Modern Retail reporter Mitchell Parton. The team discusses a package that ran on Modern Retail this week, called The State of the Mall. The package highlights how malls are under pressure to continuously reinvent themselves, with topics spanning American Dream's delayed Miami expansion and Tanger's modern take on outlet mall design. Later in the episode, Daniels and Barkho are joined by Kristen Pumphrey and Thomas Neuberger, owners of P.F. Candle Co., to talk about how brands with Made in America products are still being affected by ongoing tariff policies. They discuss the increased challenges of securing raw material overseas, how reciprocal tariffs impact components such as candle jars and packaging, the upsides of producing goods domestically, and leaning into "Made in America" as a marketing message.

We're back with a wide-open Q&A episode and it gets real. You asked, we answered, nothing off-limits. We kick things off with a wild story about Tennessee Vols water towers spotted in Iraq (yep, really), then dive into the controversy around public land being sold off, and explore awesome ways to diversify your farm in today's chaotic ag economy. But we didn't stop there… Things got spicy as we debated good ol' T&A and where our preferences lie. Which is better?? Because what's a country podcast without a little fun? Plus, our Made in America spotlight features Plano, the legendary tackle box and gun case brand keeping it red, white, and rugged. Whether you're tuning in from the tractor or the tailgate, this episode hits all the right notes—agriculture, freedom, humor, and grit. Agzaga is the official sponsor of Talk Dirt to Me! 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 

Longtime friend of the show William Lea returns to the Talk Dirt to Me studio for his third appearance, and this one's a banger. We dive deep into the state of modern agriculture. Why it feels like farming is on life support, and what it's really going to take for American farmers to become profitable again. We break down the harsh realities growers are facing in 2025, the ugly truth about margins, and how the next wave of successful farmers will be those willing to adapt or die. We also unpack the new federal payment program being floated to help farmers recover from the brutal financial hits of 2023 and 2024. Will it be enough, or is it just another drop in the bucket? Plus, in our Made in America segment, we spotlight a Southern staple: Bryan Foods, a company with deep roots in American meat production. This is an episode for every farmer feeling the pressure, and for anyone who wants to understand what it really takes to survive in ag right now. Agzaga is the official sponsor of Talk Dirt to Me! 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 

Dean Wegner is a former Army Ranger, a West Point graduate, and now the CEO and co-founder of Authentically American, an apparel brand rooted in purpose. But more than that, he's a husband, a dad of four, and someone who truly understands what it means to lead with heart. We started this episode by connecting over something very personal. As many of you are aware, my son is currently attending the U.S. Naval Academy. That journey has opened my eyes to a whole new level of respect and awareness regarding military service, patriotism, and what it means to serve something greater than oneself. So when a listener suggested Dean as a guest, the timing could not have been better. Dean shared how his leadership journey began long before building a business. It started at home, and it was shaped by the values he learned in the military, including putting others first, leading by example, and building character when no one is watching. He discussed what it means to transition from focusing on personal growth to genuinely supporting and developing the people you lead. We also explored his pivot from a corporate career to entrepreneurship. Like many of us, he faced moments of doubt and unexpected challenges, especially during the early days of the pandemic. But Dean's story is an excellent reminder that hard work, faith, and staying true to one's mission can carry you through even the most challenging seasons. If you've ever questioned whether leading with heart is compatible with ambition and business success, this episode will encourage you. Dean is proof that you can grow a brand, serve a cause, and stay grounded in your values.  

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

In this week's Talk Dirt To Me, we're diving headfirst into the Big Beautiful Bill, and trust us, there's a lot hidden in those pages that every farmer in America needs to know. We break down what's happening with ARC/PLC payments, how they could hit your bottom line, and why you should care. Then we crank up the heat with the National Farm Security Action Plan. Yeah, it sounds like bureaucratic fluff, but it could change the game for who owns America's dirt. Speaking of which, just how much U.S. farmland does China own? We pull back the curtain on foreign land ownership and what that means for real American farmers busting their backs every day. We're also looking ahead at upcoming farm payments, disaster relief dollars, and the harsh reality of how far they don't go for the people who feed this nation. But we didn't stop there. We dug deep into the primal part of every man's soul: the desire to be an outlaw, a renegade, a modern-day cowboy pushing against the system. Why do men dream of breaking free from the herd? We've got some thoughts, and you won't want to miss them. And in our Made in America segment, we highlight Wilde Protein Chips, a crispy, protein-packed snack that proves American grit and good taste can go hand in hand. If you're a red-blooded farmer, rancher, or freedom-loving renegade, this episode is your rally cry. Hit play, share it with your crew, and let's keep real American agriculture alive and kicking. Agzaga is the official sponsor of Talk Dirt to Me! 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