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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

主播：Meimei（中国）+ Kevin（美国） 音乐：《Everything's Good》--Phil Good近日，中国跨境电商在海外掀起热潮（Chinese e-commerce have definitely gone viral abroad）。今天，我们就聊聊这股“中国海淘风”背后的故事。01. 美国人爱上“中国海淘” Americans Fall in Love with Chinese E-commerce 提到海外受欢迎的中国海淘网站，有两个名字不得不提：Temu：由拼多多打造的海外版跨境电商平台，凭借丰富的商品选择迅速打开市场；Shein：主打时尚服装，风格类似中国的唯品会，因性价比高被不少人称为“中国版ZARA”。这两个平台能圈粉无数，核心原因很简单：商品种类多、价格亲民，正好戳中了海外消费者的需求。The data is very impressive. Both Temu and Shein have been topping app download charts (下载排行榜榜首) in the U.S. and Europe. 在社交平台上，这股“海淘风”更热闹。On TikTok and YouTube, foreign influencers are posting unboxing videos (开箱视频) of quirky little gadgets (稀奇古怪的小玩意).就连迷你电饭锅（mini rice cooker）、手持风扇（handheld fans），这些在中国常见的日用品can easily gain millions（数百万）of views（浏览量）overseas。不少老外看完直呼“mind-blowing（惊呆了）”。甚至有人在评论区感慨：“Wow, this $5 gadget changed my life!（天呐，这个 5 美元的小玩意改变了我的生活！）”我们的美国主播Kevin也是“中国海淘粉”，他曾在Temu和Shein上“种草”过不少好物：a muscle massage gun (筋膜枪), a phone holder (手机支架), and an interesting mosquito lamp (驱蚊灯).这个驱蚊灯在zapping bugs（驱蚊）时可以唱歌。Kevin thought it's hilarious (滑稽的), but also kind of amazing.zap v. 杀死，打击02. 中外海淘运输差异 China VS. Overseas: Cross-border Shipping Gaps ��为什么中国海淘能让老外“上瘾”（be addicted to）？除了novel products（新奇的商品），中外跨境电商的差异也是重要原因——中国网购的便利度，让不少欧美消费者直呼“羡慕”。In China, free shipping is standard (包邮是基本标准), and the package is delivered (邮寄) quickly.In the U.S. or Europe, customers sometimes have to wait for about two weeks and pay extra for shipping (付额外的邮费).不过也有例外，比如Amazon（亚马逊）。Amazon是全球最大的电子商务平台之一，其跨境电商业务覆盖全球200多个国家和地区，为卖家和消费者搭建了高效的国际贸易桥梁。在美国，人们很喜欢在Amazon上网购。Because it mirrors Chinese brands (它与中国品牌营销策略相似).如果你成为prime member of Amazon（亚马逊高级会员），就能享受“次日达（get your item overnight）” 和每单免邮（free shipping）服务。This is one reason Amazon is still the main place Americans purchase products.But other companies can still take a while (需要一段时间) when it comes to shipping (运输).03. 中国“老物件”成海外潮品 “Old” Chinese Goods Go Viral Overseas The funny fact is that sometimes the things Chinese people think are “old-fashioned (过时)” or “tacky (俗气)” suddenly go viral overseas. 例如：老干妈辣椒酱（Lao Gan Ma chili sauce）在国内是餐桌上的“家常调味”，到了美国却被当作“premium dip（高级蘸料）”。主播Meimei甚至在Tiktok上看到有人分享“老干妈配冰淇淋”的新奇吃法。除此之外，还有解放牌帆布鞋（liberation shoes）。它曾是中国人的“怀旧单品”，在美国也成了trendy streetwear（街头潮流单品）。这些“反向输出”的好物，不仅让老外感受到了中国商品的多样性，也成了中外文化交流的小切口。04. 跨境购物小贴士 Cross-border Shopping Tips However, cross-border shopping (跨境电商) isn't always smooth (顺利). 它也会有一些踩坑的可能。例如：因为电压不匹配（wrong voltage appliance）导致的问题。中国民用标准电压是220V，而美国是110V。有外国网友把中国电压的电器买回家，结果fried the outlet（把插座给烧毁了）。Another case will be receiving a user manual (说明书) written only in Chinese. 所以无论是老外海淘中国商品，还是我们在跨境平台购物，下单前最好多留意细节，避免因为这些小问题影响体验。欢迎在评论区告诉我们：Have you ever tried shopping on Temu, Shein, or other made-in-China apps?你有在国外购物平台上买过东西吗？欢迎在评论区和我们分享你的购物经历。

Zrzutka na auta: https://zrzutka.pl/pmbda3Kup se książkę: zarubieza.pl/ksiazkaZapraszam na moje soszjale, gdzie wrzucam dodatkowe materiały:https://www.instagram.com/zarubieza/https://www.facebook.com/Za-Rubie%C5%BC%C4%85-109949267414211/I jeszcze twitter: https://twitter.com/mioszszymaski2Youtube na streamy: https://www.youtube.com/channel/UCFfeJz4jDbVg_dYmCc_xXeAJeśli chcesz wesprzeć moją twórczość, to zapraszam tutaj:https://patronite.pl/miloszszymanskibuycoffee.to/miloszszymanskiTu o Bangladeszu:https://open.spotify.com/episode/391KmlhNM11r34BeA0QRBeDo poczytania więcej:https://spidersweb.pl/plus/2023/08/shein-fast-fashion-unia-europejska?trk=public_post_comment-texthttps://stories.publiceye.ch/en/shein/https://www.bbc.com/news/business-65452976https://www.reuters.com/business/retail-consumer/shein-ipo-faces-judicial-review-challenge-uyghur-rights-group-2025-02-03/https://www.bbc.com/news/articles/cdrylgvr77johttps://www.bbc.com/news/articles/c4glzzdd88lohttps://www.bbc.com/news/business-67752413https://www.bbc.com/news/business-65990529https://www.bbc.com/news/business-68563339https://www.washingtonexaminer.com/restoring-america/fairness-justice/3317053/shein-and-temu-must-be-restricted-over-slave-labor/https://www.economist.com/business/2024/11/19/how-chinese-is-sheinhttps://paulinagorska.com/podcasty/made-in-china-technologiczna-walka/

Apple is promising to make more products in the US, backed by a $600bn investment over the next four years. But after decades of relying on Chinese manufacturing that promise is going to be tough to keep. Today we're joined by journalist and author Patrick McGee to discuss whether Apple can navigate the demands of Donald Trump's America First agenda and disentangle itself from a made-in-China business model. Producers: Hannah Moore and Aron Keller Executive producers: James Shield and Annie Brown Mix: Nicky Edwards, Travis Evans Senior news editor: China Collins Picture: Apple CEO Tim Cook in Cupertino, California, U.S. September 9, 2025. REUTERS/Manuel Orbegozo

La deglobalizzazione non è solo un parolone da economisti: è il ritorno del “fatto in casa”, ma su scala planetaria. Se negli ultimi decenni il mondo correva verso una cucina condivisa dove ognuno portava un piatto, oggi sembra che ognuno voglia tornare a mangiare da solo nella propria stanza. In questo contenuto scopriremo come siamo passati dal sushi al supermercato sotto casa al revival del pane fatto in casa (economico e geopolitico), tra guerre commerciali, supply chain capricciose e nuove mode “local”. Perché il futuro del mondo potrebbe essere meno “globale village” e più “condominio litigioso”.

Analizamos lo que fue Viva 25, el gran evento internacional de Vox, donde se mezclaron homenajes a Charlie Kirk, discursos cargados de odio y merchandising “made in China” con un aire casi religioso. Repasamos quiénes asistieron y quiénes brillaron por su ausencia, cómo se construye una red transnacional de financiación y propaganda que conecta a Vox con figuras como Milei, Bolsonaro o fundaciones ligadas a Bannon, y cómo, detrás de las lágrimas y los discursos de “libertad”, lo que realmente se blanquea es la corrupción y se alimenta el odio político. Mas vídeos de Pandemia Digital: https://www.youtube.com/c/PandemiaDigital1 Si quieres comprar buen aceite de primera prensada, sin intermediarios y ayudar de esa forma a los agricultores con salarios justos tenemos un código de promoción para ti: https://12coop.com/cupon/pandemiadigital/ Este video puede contener temas sensibles, así como discursos de odi*, ac*so, o discr*minación. El objetivo de abordar estos temas es exclusivamente informativo y busca concienciar a la audiencia sobre estos acontecimientos, y denunciar y señalar el origen de los mismos para crear consciencia y evitar su propagación. Si consideras que el contenido puede afectarte, te recomendamos proceder con precaución o evitar su visualización. ----------------------------------------------------------------------------------------------- Únete a nuestra comunidad de YouTube https://www.youtube.com/channel/UCFOwGZY-NTnctghtlHkj8BA/join Se mecenas de Patreon https://www.patreon.com/PandemiaDigital ----------------------------------------------------------------------------------------------- Súmate a la comunidad en Twitch - En vivo de Lunes a Jueves: https://www.twitch.tv/pandemiadigital Sigue nuestro Canal de Telegram: https://t.me/PandemiaDigital Suscríbete en nuestra web: https://PandemiaDigital.net Sigue nuestras redes: Twitter: https://twitter.com/PandemiaDigitaI Facebook: https://www.facebook.com/PandemiaDigitalObservatorio Instagram: https://www.instagram.com/pandemia_digital_twitch TikTok: https://www.tiktok.com/@pandemiadigital #PandemiaDigital

Creatine Without the Bloat: Con-Cret's Founder on HCL vs. MonohydrateClick On My Website Below To Schedule A Free 15 Min Zoom Call:www.Over40FitnessHacks.comOver 40 Fitness Hacks SKOOL Group!Get Your Whoop4.0 Here!Mark Faulkner - Con-Cret SupplementsSocial Media: @concret_creatinewww.Con-Cret.comBrad opened by sharing your personal experience with creatine monohydrate — its benefits for strength and endurance, but also the downside of bloating and water retention that kept you from using it consistently. Mark clarified that “HCL” vs. “hcl” is just a marketing capitalization difference and explained that creatine hydrochloride (HCL) can offer the same benefits with fewer side effects due to its superior bioavailability.Mark shared his science-heavy background (physics, biochemistry, toxicology) and his experience co-founding a forensic toxicology lab. His team built the NFL's steroid testing program, which sparked his interest in safe, legal performance enhancers. After selling the lab, he partnered with sports medicine researchers to find steroid alternatives that could help athletes recover and maintain strength safely. This search led to creatine HCL, which showed strong results for strength, endurance, and recovery without the typical side effects of monohydrate.Bioavailability & Efficiency: Creatine HCL is more easily absorbed due to its chemical structure and compatibility with stomach acid (HCL), allowing smaller doses to deliver more creatine to muscle, brain, and immune cells.Side Effects: Princeton research shows over 50% of men and 75% of women experience bloating and GI distress with monohydrate, which is largely avoided with HCL.Performance Benefits: Faster recovery, increased training capacity, and leaner muscle gains compared to monohydrate.Mark emphasized that creatine supports all cells — not just muscles:Brain health & cognition: Supports energy for thinking and memory.Immune system: T-cells upregulate creatine receptors before attacking pathogens or abnormal cells (e.g., cancer), so adequate creatine helps them “win the fight.”Disease prevention & longevity: The CDC is investigating low creatine levels as a factor in rising chronic disease rates.Mark provided a three-tier approach:Daily Health: 750 mg per day for most people.Exercise / Biohacking: 750 mg per 100 lbs of body weight 30–60 minutes pre-workout (double up on very strenuous days).Medical/Disease States: Higher doses (up to 4–6 g daily) split into multiple servings.He also noted that creatine should be taken daily with no need to cycle off, and extra doses can help with fatigue, poor sleep, or jet lag.Mark stressed that over 90% of creatine is made in China, and quality can vary dramatically. Con-Cret is the only U.S.-made creatine, manufactured in an NSF-certified facility in Nebraska, ensuring purity and safety for athletes who undergo drug testing. Con-Cret holds multiple patents for its creatine HCL technology, further setting it apart.If you're interested in online personal training or being a guest on my podcast, "Over 40 Fitness Hacks," you can reach me at brad@over40fitnesshacks.com or visit my website at:www.Over40FitnessHacks.comAdditionally, check out my Yelp reviews for my local business, Evolve Gym in Huntington Beach, at https://bit.ly/3GCKRzV

durée : 00:04:34 - La planète des sciences - par : Daniel FIEVET - Au sommaire de "la planète des sciences" : une enquête sur les origines du lion de la place Saint-Marc, une reine fourmi capable de donner naissance à deux espèces différentes et de potentielles traces de vie décelées sur la planète Mars... Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Peking will kulturelle Weltmacht werden. Der erste Schritt dahin sind kleine Plüschmonster.

"Son odeur après la pluie", le livre sur scène avant le film. Lʹorgue des croisés sort du silence après 800 ans. Le lion ailé de Venise, " made in China " ?

Seit fast 150 Jahren hat das Auto unsere Mobilität verändert - radikal, emotional und nachhaltig. Allen Versuchen, zwischen Verkehrswende und Klimaschutz zum Trotz, ist die Liebe der freien Bürger zur freien Fahrt ungebrochen. Viele Männer tun mehr für ihr Auto als für ihre Frauen, ein Familienmitglied ist es schon lange und vollständig abschaffen lässt es sich ohnehin nicht. Komme, was da wolle. Aber wie soll das gehen, wenn wir es mit einer klimafreundlichen Zukunft ernst nehmen? Können wir alle mit Strom fahren und uns keine weiteren Gedanken machen? Oder braucht es ein grundsätzliches Umdenken, das nicht bei mehr Radwegen und einem erweiterten ÖPNV stehen bleibt? Darüber wollen wir heute reden mit Professor Kurt Möser, Historiker am Karlsruher Institut für Technologie, mit Heiko Nickel vom Mobilitätsdezernat der Stadt Frankfurt, mit Professor Andreas Knie, Verkehrsforscher am Wissenschaftszentrum Berlin für Sozialforschung und mit Stephan Lina, Reporter auf der heute beginnenden IAA in München. Podcast-Tipp: Die Entscheidung Deutsche Firmen und China - das hat mal richtig gut gepasst, auch in der Autoindustrie. VW war ganz vorne mit dabei und wurde zum Kult in China - es folgt eine Wirtschaftsära, die Deutschland und China reich machen werden. Und heute? Sieht die Welt anders aus: „Made in China 2025“ - so heißt der ganz große Plan der chinesischen Staatsführung. Wie ist diese Entwicklung für jemanden, der von Anfang an hautnah dabei war? „Die Entscheidung“ spricht exklusiv mit Wenpo Lee, der Ende der 70er Jahre der einzige chinesische Mitarbeiter im Werk in Wolfsburg war. Damals stand eines Tages plötzlich und unangekündigt eine Delegation aus China vor den Werkstoren stand. Er wurde gerufen, um zu übersetzen. Aber das war nur der Anfang. https://www.ardaudiothek.de/episode/urn:ard:episode:63a51253cb0c2bfd/

Haut gëtt am Automag chineesesch opgedëscht. Made in China, déi Kéier awer net am Restaurant mee am Alldag Test am Auto. Gläich zwee Modeller vu BYD, steet jo fir „Build your Dreams“. Ass et dann elo en Dram déi zwee ze beweegen. De Christian Schmit souz hannert dem Volant fir de Vergläichstest.

Dans le supplément de ce samedi, Grand reportage week-end vous emmène tout d'abord sur le continent africain. À cheval sur Niger, Nigeria, Cameroun et Tchad, le lac qui diminuait comme peau de chagrin ces dernières décennies, a regagné de la surface au gré d'un pluvieux changement climatique. C'est une région reculée en crise alimentaire, en proie aux raids de la secte islamiste et aux opérations militaires. En deuxième partie, nous irons en Chine. Notre envoyée spéciale permanente nous dira tout de l'industrie du bambou, bambou qui se veut en concurrence avec le plastique. Le bambou plus écologique, mais la bataille n'est pas gagnée.   Sur les rives du lac Tchad, une guerre sans fin contre Boko Haram et la montée des eaux  Vu du ciel, le lac Tchad se profile en de petites flaques, de plus en plus larges jusqu'à l'émergence d'une limite entre l'eau et la terre. Des contours flous pour une vaste étendue marécageuse entre sables et ilots de verdure aux confins du Niger, du Nigéria, du Cameroun et du Tchad. Le lac n'est pas en train de s'assécher, comme on l'a longtemps cru. Il s'étend. Notamment sous l'effet du changement climatique, aggravant la crise alimentaire et sécuritaire sur ses rivages martyrisés depuis plus d'une décennie par Boko Haram. La secte islamiste et ses deux factions rivales a été affaiblie par les opérations militaires, mais elle marque encore la région par ses attentats suicides, rapts, viols et raids contre des civils. Avec la participation de Joris Bolomey et le soutien logistique du CICR, d'Acted, Concern et Handicap International.  Un Grand reportage de Carol Valade qui s'entretient avec Jacques Allix. Usine à ciel ouvert, le pari du bambou  Le bambou en Chine n'est plus seulement un symbole culturel : il devient une arme verte, un levier pour relever le défi écologique. À Anji, au cœur du Zhejiang, cette plante façonne le paysage, mais aussi l'économie. Artisanat, tourisme, architecture, ustensiles du quotidien… La grande et souple plante s'impose partout, portée par une stratégie nationale baptisée « Bamboo for Plastic ». Ici, traditions et innovations se croisent pour bâtir un « made in China » plus durable.  Un Grand reportage de Cléa Broadhurst qui s'entretient avec Jacques Allix.      

Le bambou en Chine n'est plus seulement un symbole culturel : il devient une arme verte, un levier pour relever le défi écologique. À Anji, au cœur du Zhejiang, cette plante façonne le paysage, mais aussi l'économie. Artisanat, tourisme, architecture, ustensiles du quotidien… La grande et souple plante s'impose partout, portée par une stratégie nationale baptisée « Bamboo for Plastic ». Ici, traditions et innovations se croisent pour bâtir un « made in China » plus durable.  « Usine à ciel ouvert, le pari du bambou », un grand reportage de Cléa Broadhurst et Chi Xiangyuan.  À lire aussiLe marché du bambou est en plein essor en Chine

Dans cet épisode de Welcome Home, j'ai le plaisir d'accueillir Frédéric CHAU, acteur, scénariste et producteur, pour une conversation puissante sur sa vie ainsi que sa carrière.Nous parlons de :L'éducation de ses parentsSon rôle de père et ses difficultésSon rapport à l'humour et les blocages personnelsFrédéric Chau, né en 1977 au Vitenam et arrivé enfant en France, est un humoriste et acteur français d'origine cambodgienne et chinoise. Révélé par le Jamel Comedy Club, il s'impose au cinéma dans Qu'est-ce qu'on a fait au Bon Dieu ? et signe un film plus personnel, Made in China. Engagé, il milite pour une meilleure représentation de la diversité à l'écran.Retrouvez Frédéric CHAU ici :Instagram : https://www.instagram.com/fredericchau?igsh=MTMydWdybXFyZzdsdQ==———————————————

The Swiss watch once held an exclusive monopoly on prestige. That era has ended. Now, China's consumers are fueling a profound transformation, embracing cutting edge technology and bold local brands that rival the timeless classics. "Made in China" is being completely redefined. We discuss the new symbols of status and what they reveal about the future of luxury. / Round Table's Happy Place (17:06)! On the show: Steve, Yushan & Yushun

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A.M. Edition for Aug 29. Alibaba's new chip will be made in China and seeks to offer an alternative to Nvidia's H20, as local companies work to build up an arsenal of homegrown technology. Plus, President Trump's trade policy, as well as higher commodity costs, are starting to trickle down to Americans' wallets, with a number of major U.S. firms saying they are raising prices on household staples. And WSJ columnist James Mackintosh explains why markets aren't panicking about President Trump's efforts to remove the Federal Reserve's Lisa Cook. Azhar Sukri hosts. Sign up for the WSJ's free What's News newsletter. Learn more about your ad choices. Visit megaphone.fm/adchoices

Plus: The Trump administration's trade policies are starting to hit Americans' wallets as a number of retailers raise prices. And, Caterpillar shares dip in offhours trading after the company says tariffs will have a bigger impact on its bottom line than previous estimates. Azhar Sukri hosts. Sign up for WSJ's free What's News newsletter. Learn more about your ad choices. Visit megaphone.fm/adchoices

Der Chip Hersteller intel entlässt 24.000 Mitarbeiter. Die Zeichen stehen auf Sturm. Neben dem Kampf der Prozessorarchitekturen gibt es einen Handelskrieg zwischen dem Westen, dem Osten und den BRICS-Staaten. Es geht um Unabhängigkeit (Decoupling) und die erste AGI, die die Welt verändern wird. - ✘ Werbung: Mein Buch Politik für Wähler ► https://amazon.de/dp/B0F92V8BDW/ Mein Buch Katastrophenzyklen ► https://amazon.de/dp/B0C2SG8JGH/ Kunden werben Tesla-Kunden ► http://ts.la/theresia5687 Mein Buch Allgemeinbildung ► https://amazon.de/dp/B09RFZH4W1/ - Q1 ► https://www.mintellity.com/itnews/ein-ueberblick-ueber-zhaoxins-neueste-x86-cpu-den-kx-7000 Q2 ► https://www.hardwareluxx.de/index.php/news/hardware/prozessoren/66454-loongson-3c6000-chinas-server-prozessor-kommt-nun-mit-64-kernen.html Q3 ► https://www.golem.de/news/mit-loongson-3a6000-unser-ueberraschend-guter-made-in-china-pc-2501-192858.html Q4 ► https://www.sfa-oxford.com/market-news-and-insights/china-imposes-export-controls-on-key-rare-earths/ - Schnittrechner ► https://youtu.be/kdpd-mmBhzk 1 Jahr Linux ► https://youtu.be/ckHdcunS2aA Mein NAS ► https://youtu.be/qMM3ueQjUPM AMD 80% US-Markt ► https://youtu.be/-6CpxuoObRY AMAZON Top 100 CPU Liste ► https://www.amazon.com/Best-Sellers-Computer-CPU-Processors/zgbs/pc/229189 PC Schnüffelei ► https://youtu.be/YI1tSmsBb4w xAI Rechenzentrum ► https://youtu.be/Jf8EPSBZU7Y Demokratisierung des Kriegs ► https://youtu.be/O2LgTiiwtYA -

ต้องบอกว่าทุกวันนี้ ไม่ว่าเราจะไถ TikTok ดูคลิปสนุกๆ ช้อปปิ้งออนไลน์บนแพลตฟอร์มอย่าง Lazada หรือแม้กระทั่งขับรถยนต์แบรนด์ยุโรปอย่าง Volvo คุณเคยสงสัยไหมว่าสิ่งเหล่านี้มีอะไรที่เหมือนกัน คำตอบก็คือ… เบื้องหลังความสำเร็จของผลิตภัณฑ์และบริการเหล่านี้ มีเส้นใยบางๆ ที่ถักทอเชื่อมโยงกลับไปยังประเทศเดียวกัน นั่นคือประเทศจีน ทุกวันนี้ จีนได้ก้าวขึ้นมาเป็นประเทศที่มีเศรษฐกิจใหญ่เป็นอันดับ 2 ของโลก เป็นรองเพียงแค่สหรัฐอเมริกา การเติบโตนี้ได้ผลักดันให้บริษัทยักษ์ใหญ่อย่าง Tencent และ Huawei กลายเป็นบริษัทชั้นนำในเวทีโลก ผู้คนนับพันล้านคนใช้ผลิตภัณฑ์ของพวกเขาทุกวัน ตั้งแต่เกมออนไลน์ การช้อปปิ้ง ไปจนถึงโทรศัพท์มือถือ และในอนาคตอันใกล้ ตัวเลขนี้ก็จะเพิ่มขึ้นอีกมหาศาล แต่การเติบโตเหล่านี้ มันเกิดขึ้นอย่างเงียบเชียบมากๆ ผู้คนรู้ว่าพวกเขาพึ่งพาสินค้าที่ “Made in China” แต่หลายคนยังไม่ทราบว่าแพลตฟอร์มดิจิทัลที่แทรกซึมอยู่ในชีวิตประจำวันนั้น ก็เป็นของประเทศจีนเช่นกัน ยกตัวอย่างเช่นในเอเชียตะวันออกเฉียงใต้ หนึ่งในแพลตฟอร์ม e-commerce ที่ใหญ่ที่สุดก็คือ Lazada ซึ่งมี Alibaba เป็นผู้ถือหุ้นใหญ่ ในยุโรป แบรนด์รถยนต์ชื่อดังอย่าง Volvo ก็เป็นของบริษัทจีนอย่าง Geely และที่เห็นได้ชัดที่สุดก็คือ ByteDance บริษัทเจ้าของ TikTok ที่กลายมาเป็นปรากฏการณ์ระดับโลกไปแล้ว เรื่องราวเส้นทางการขึ้นมาครองโลกเทคโนโลยีของประเทศจีนมีความน่าสนใจอย่างยิ่ง มันไม่ใช่แค่เรื่องของเศรษฐกิจ แต่เป็นเรื่องของอำนาจ ข้อมูล และอนาคตของโลกดิจิทัล เลือกฟังกันได้เลยนะครับ อย่าลืมกด Follow ติดตาม PodCast ช่อง Geek Forever's Podcast ของผมกันด้วยนะครับ #เทคโนโลยีจีน #เศรษฐกิจจีน #เรื่องเล่าธุรกิจ #ประวัติธุรกิจ #Huawei #Alibaba #Tencent #TikTok #ByteDance #สงครามเทคโนโลยี #5G #AI #นวัตกรรม #จีน #Geopolitics #ความมั่นคงไซเบอร์ #การลงทุน #รถยนต์ไฟฟ้า #EV #geekstory #geekforeverpodcast

Today's recap episode revisit Lesley's conversation with Sarah Rhoads, founder of Commbi Shoes. They explore Sarah's journey from a thriving photography career to becoming an innovative footwear entrepreneur, the intentional choices behind her reinvention, and how she learned to chase fear instead of letting it chase her. This recap digs into the role of curiosity, alignment, and persistence in turning a personal problem into a purpose-driven product.If you have any questions about this episode or want to get some of the resources we mentioned, head over to LesleyLogan.co/podcast. If you have any comments or questions about the Be It pod shoot us a message at beit@lesleylogan.co .And as always, if you're enjoying the show please share it with someone who you think would enjoy it as well. It is your continued support that will help us continue to help others. Thank you so much! Never miss another show by subscribing at LesleyLogan.co/subscribe.In this episode you will learn about:Redefining fear as a signal for growth instead of a stop sign.Why trust and self-belief is crucial when building a business.The importance of protecting your autonomy to avoid burnout.Why specific regular habits are a form of prioritizing self-care.Episode References/Links:Online Pilates Classes - https://onlinepilatesclasses.comUK Mullet Tour - https://opc.me/ukP.O.T. Chicago 2025 - https://pilates.com/pilates-on-tour-chicagolandCambodia October 2025 Waitlist - https://crowsnestretreats.comFemGevity - https://beitpod.com/femgevityWeighted Vest - Submit your wins or questions - https://beitpod.com/questionsCommbi Website - https://www.commbi.co (Use code: BEIT10 for 10% off!)Ep 547 - Dr. Jennifer Perez - https://beitpod.com/gaithappensIf you have any questions about this episode or want to get some of the resources we mentioned, head over to LesleyLogan.co/podcast https://lesleylogan.co/podcast/. If you have any comments or questions about the Be It pod shoot us a message at beit@lesleylogan.co mailto:beit@lesleylogan.co. And as always, if you're enjoying the show please share it with someone who you think would enjoy it as well. It is your continued support that will help us continue to help others. Thank you so much! Never miss another show by subscribing at LesleyLogan.co/subscribe https://lesleylogan.co/podcast/#follow-subscribe-free. If you enjoyed this episode, make sure and give us a five star rating and leave us a review on iTunes, Podcast Addict, Podchaser or Castbox. https://lovethepodcast.com/BITYSIDEALS! DEALS! DEALS! DEALS! https://onlinepilatesclasses.com/memberships/perks/#equipmentCheck out all our Preferred Vendors & Special Deals from Clair Sparrow, Sensate, Lyfefuel BeeKeeper's Naturals, Sauna Space, HigherDose, AG1 and ToeSox https://onlinepilatesclasses.com/memberships/perks/#equipmentBe in the know with all the workshops at OPC https://workshops.onlinepilatesclasses.com/lp-workshop-waitlistBe It Till You See It Podcast Survey https://pod.lesleylogan.co/be-it-podcasts-surveyBe a part of Lesley's Pilates Mentorship https://lesleylogan.co/elevate/FREE Ditching Busy Webinar https://ditchingbusy.com/ Resources:Watch the Be It Till You See It podcast on YouTube! https://www.youtube.com/channel/UCq08HES7xLMvVa3Fy5DR8-gLesley Logan website https://lesleylogan.co/Be It Till You See It Podcast https://lesleylogan.co/podcast/Online Pilates Classes by Lesley Logan https://onlinepilatesclasses.com/Online Pilates Classes by Lesley Logan on YouTube https://www.youtube.com/channel/UCjogqXLnfyhS5VlU4rdzlnQProfitable Pilates https://profitablepilates.com/about/Follow Us on Social Media:Instagram https://www.instagram.com/lesley.logan/The Be It Till You See It Podcast YouTube channel https://www.youtube.com/channel/UCq08HES7xLMvVa3Fy5DR8-gFacebook https://www.facebook.com/llogan.pilatesLinkedIn https://www.linkedin.com/in/lesley-logan/The OPC YouTube Channel https://www.youtube.com/@OnlinePilatesClasses Episode Transcript:Lesley Logan 0:00  If you're normally saying no to 80% of opportunities, maybe say yes to, like, 35% and just like, start to get warmed up by that muscle and have some fun with it, because it does lead to everything. Brad Crowell 0:10  Everything Leads to everything. Lesley Logan 0:13  Welcome to the Be It Till You See It podcast where we talk about taking messy action, knowing that perfect is boring. I'm Lesley Logan, Pilates instructor and fitness business coach. I've trained thousands of people around the world and the number one thing I see stopping people from achieving anything is self-doubt. My friends, action brings clarity and it's the antidote to fear. Each week, my guest will bring bold, executable, intrinsic and targeted steps that you can use to put yourself first and Be It Till You See It. It's a practice, not a perfect. Let's get started.Lesley Logan 0:56  Welcome back to the Be It Till You See It interview recap where my co-host in life, Brad, and I are going to dig into the trailblazing convo, can I say that one more time? Dig into the trailbr. Brad Crowell 1:05  Wow. Maybe you can't.Lesley Logan 1:08  I might not be able to wave it in. Dig into the trailblazing convo I had with Sarah Rhoads in our last episode. If you haven't yet listened to that episode, you should. You'll also hear me fuck up her the name of her business right after she told me exactly how not to say it. And I just want to apologize, Sarah, you told me, I heard you. I was like, yeah, don't call it that, and then called it that. And I just want to say, like, I it wasn't intentional. Anyways, we'll get into Sarah Rhoads and her amazingness in just a second. Lesley Logan 1:38  But Today is August 21st 2025 and it's Internet Self-Care Day. Brad Crowell 1:42  Yes, it is. Lesley Logan 1:42  So after this, probably get off the internet, is what it's going to say. But listen to this first. Internet Self-Care Day is celebrated each year on August 21st. This holiday is dedicated to using the internet to, oh, actually, it's different than I thought. Brad Crowell 1:56  Yes, it is. Lesley Logan 1:56  Using the internet to find resources that can help you take care of yourself. Many of us are so preoccupied with taking care of others, whether at work or at home, that we forget to take care of ourselves. Not these Be It Pod listeners, right? Self-Care is described as caring for oneself through practices that promote. I just love how they use that word to define the word. They do it all the time. Self-care is described as caring for oneself through practices that promote health and active management of illness when it strikes. There are many ways to regularly practice self-care through food choices, exercise, sleep and dental care. For example, dental care, yeah, that's a form of self-care. Also going to get your annual visits are a form of self-care. I say drinking enough water is a form of self-care, like self-care can be free.Brad Crowell 2:42   I think the doctor's office visit thing is a big deal, you know, like. Lesley Logan 2:46  Because it's so hard to get the appointment. It's so easy to ignore them. It's taken four people to get me a doctor's appointment.Brad Crowell 2:53  Yeah, it's a, it's like a, it's a rabbit hole, right? And that's, that's half the problem is, like, you always have to start with your GP and then your GPS refer you to these other places and lalalalala whatever. But the point is that that, like, it's, it's, um, you know, it's a multiple step. It's such a multi-step process, and there's so much time between that. Like, it just feels like one of the things, you're like, I'll get to it eventually. Lesley Logan 3:15  Yeah. And then eventually you're like, oh, shit, it's been, like, a few years on. Brad Crowell 3:16  Yeah, it's been years. Lesley Logan 3:16  But if you do The Artist's Way, one of an artist states could be actually, like, making your doctor's appointments because they're so hard to do. They're not normal, right, just, like, to do. Anyways, if you are in the U.S. and you're trying to navigate your way through this shithole of a healthcare system, I see you, I hear you. Everyone gets to pick a cause in this world, and if that's gonna be yours, like, I will champion it with you. I'll highlight on your side. Like, I'm a big fan of dog rescues, but, like, I got a girlfriend who's we have a friend whose husband just had a random stroke. He's fucking our age. And she's stuck in another state, and she can't get, her insurance will cover the helicopter from Detroit to Denver, and she can't get Kaiser to just sign this one piece of paper. So they're stuck in a hospital for now, we're going on seven days waiting for someone to sign the piece of paper, and she's like, what do you have to do? I'm like, local news. That's we have to do, unfortunately, GoFundMe and local news. So anyways, self-care is going to your doctor's appointments. Take care of yourself. Also take care of yourself, because clearly, medical systems can't take care of you. So you got to care for yourself today. Brad Crowell 4:19  You know, they're, they're, yes, they're, they can't take care of you, and there's, they're not going to be reliable in the near future either, so. Lesley Logan 4:19  But if you hear an ad from FemGevity, I really do like them, and they are a great go-between, because they are the they actually answer my questions and they.Brad Crowell 4:33  But that's the irony. We're talking about a third party company, not the healthcare system. Lesley Logan 4:39  Right, right, right, right. Brad Crowell 4:40  And they better have their shit together. And yes, they do, and good for them for that. But also, what the fuck that it takes this to have that.Lesley Logan 4:48  Yeah, no, I have, I had to go pay on somehow on top of what I already paid for to get the help. But you know what? It's cheaper than being sick. So here, and also, like it has helped me. They've helped with my hormone therapy. They helped with my sleep. They helped with my digestion. So that's an act of self-care. So anyways, that got became a healthcare self-care day. But we'll, we'll move on. Lesley Logan 5:07  Today, we are back from our tour, and we are getting ready to go to the U.K. Brad Crowell 5:13  Oh, wait, there's one more self-care I wanted to talk about. Lesley Logan 5:15  Oh, what? Brad Crowell 5:16  OPC. Lesley Logan 5:17  Oh, OPC is absolutely a great way to. Brad Crowell 5:19  You could use the internet to take class and get you movement in on onlinepilatesclasses.com. Lesley Logan 5:24  I just want to give OPC a shout out in amazing way. So, in today's world where everyone's trying to sell you on some gimmick bullshit of what Pilates is, Pilates arms, and how you have to look a certain way, fuck that at OPC, we will never sell you on weight loss. We will never tell you that you have to get that Pilates will make your bio look a certain way, but we will make you strong as fuck and make sure you have the longevity for the life you want to live. You will have so much support. If you only take five minutes of a class, we will still cheer you on and championship you. If you miss a week, you're like, oh my god, I missed it. We were like, That's okay. You're here today. Like you have unconditional constant support of people, a bunch of women and a few good men, constantly supporting you, no matter what you look like, where you're at in your practice, how old you are, what you can do. Brad Crowell 6:07  A community is great. Lesley Logan 6:09  It's freaking awesome. And I am pissed off this week over recording this. It's obviously a different week than you're listening to it, but if you were on my Instagram, I'm so pissed off at the way people think they can talk about women's bodies and what a body is supposed to look like, and Pilate Arms and the New York fucking Times did a whole episode on Pilates arms, episode, article and the opinion page on Pilates arms. Brad Crowell 6:31  Did they really? Lesley Logan 6:31  And, yes, they did. And then, because I can't read, it's behind a paywall and I'm too pissed to give him money, they tried to attribute it to political beliefs. Let me explain you right now. There's no such thing as Pilates arm so there's no way in hell, Pilates can be a right or left situation, but if you have arms, you can do Pilates. Congratulations. Pilates arms. Correlation is not causation, like people try to use Jennifer Aniston as like, oh, Jennifer Aniston's arms is because of Pilates. No. Jennifer Aniston's arms are because she's Jennifer Aniston, who happens to do Pilates. You like anyways, so at OPC, we'll never sell you on that ship, because that they're lying to you. We are honest people about Pilates being here for your longevity, for the health of it, for the self-care of it. So anyway, okay, I'll get off.Brad Crowell 6:32  Especially the self-care of it. So love that. Lesley Logan 7:05  Get off my high horse. Brad Crowell 7:19  September is coming and we're going to be in the U.K. We're very excited to be coming back. It's been two years since we've been there. We're going to be in two locations, we're going to be in Leeds, we're going to be in Essex. So if that is near you, or if you know anyone who's in the area, even if they have to drive a couple of hours, we're flying halfway across the world to be there. We'd love to meet them.Lesley Logan 7:39  We're actually driving all the way to Essex. Brad Crowell 7:42  We, we are, we are driving. We're driving all the way up to Scotland and all the way back down to Essex.Lesley Logan 7:48  Yes and we don't even drive on that side of the road. So you can get on a train.Brad Crowell 7:53  We'll be driving for more than 20 hours in the U.K.Lesley Logan 7:55  You can fly from Europe to see us. Okay?Brad Crowell 7:59  I agree. Lesley Logan 7:59  No excuses. Brad Crowell 8:00  Go to opc.me/uk opc.me/uk and then in October, we're going to be at Pilates On Tour in Chicago, in Burr Ridge. Lesley Logan 8:11  Burr Ridge. It's in Chicago Land, specifically, Brad. And do you know what's really funny is, people are like there's no such thing as Chicago Land. But then Rachel Maddow goes, I love Chicago because it has this thing called Chicago Land. And I was like, it's a thing. We'll be in Burr Ridge. It's the sexiest part of Chicago. You know it. Anyways, last week, so, last week, when we recorded this, so a month ago, more than a month ago, it was 75% sold out. So don't wait to get your tickets. Like, you can get a day pass. You can get a weekend pass. Brad Crowell 8:38  I mean, there might only be those left. Lesley Logan 8:40  Yeah. So the day pass, I'm teaching the Joe's Gyms. We're gonna have a booth. Yeah, it's also our 10th year wedding anniversary, so come celebrate with us. Brad Crowell 8:48  Oh, actually, literally, that weekend. Lesley Logan 8:49  Uh-huh, yeah, yeah, yeah. Yeah, the first, first time we'll get on a plane while the time changes, and we miss it all together. So, so check it out. Just Google POT Chicago, and the link is way too long. They didn't give us a short one. Then we're going to be in Cambodia, and you can join us go to crowsnestretreats.com. I mean, you can literally sign up even as close to two weeks before the retreat, because it's Cambodia.Brad Crowell 8:49  Or if you're coming from Singapore or Australia, it's really easy, you know, yeah, we'd love to come have you. Come join us at crowsnestretreats.com.Lesley Logan 9:18  Also October, because my team just thinks I'll just work every day. No, I'm kidding. I'm kidding. There's days off, don't worry. There's days off. We are going on making a Singapore event happen, because it's very rare that we have a layover during the daytime. So we have a layover during the daytime, and so we can do an event at Singapore. So reach out to us about that. And then our winter tour is going to be in December. It's going to be humongous and we'll announce this in the fall. Brad Crowell 9:43  Yes, it is, this one's going to be even bigger than last year, and I'm already we're already planning it right now, in the summer, we're already planning it. We're going to be opening the doors to all that stuff in October, so. Lesley Logan 9:57  While we're, while we're off around the world, you can be signing up for that winter tour, so make sure you watch out for that. Okay, before we get into Sarah Rhoads, we have a question to answer. Brad Crowell 10:08  We sure did. Yeah, this is from a friend, Hilary Billings. She DM-ed you and said hey, do you like your weight vest? Needing to get one but I can't figure out what size or configuration would make most sense for me. I also don't want to look ridiculous, but I think I might just have to get over that.Lesley Logan 10:23  Yeah, so I do have a link to, here's the deal, it's not a, it's not a sexy company. You're gonna have to buy it on Amazon. But I have the link to the one I like, so.Brad Crowell 10:32  We'll put that in the show notes. Lesley Logan 10:33  Check the show notes. Okay, I think. Brad Crowell 10:36  Why do you like the one that one? What is it about it that makes it, I know we've gone through a couple.Lesley Logan 10:41  Yeah, so we're going back to the one I like, because the one that I have, I don't, I don't like the one that I have currently, and that's what I told her, so I like the one I had before, but I traded with Sue, because her husband bought her a 20-pound vest. She's not 100 pounds, guys. So, so here's the information about a weighted vest. You want one that's around 10% maybe 15% of your body weight, okay, so that's what you want. And there's a company that is called, like, Omorpho, and I'm trying to get. Brad Crowell 11:10  Is this the one that you shared with her? Lesley Logan 11:12  I tried to note I didn't share that with her. I try, I have an affiliate to that, and I don't like the vests are sexy and they're useless. It is two pounds or four pounds for women, and then six or eight pounds for men, what? And they're $300 so don't buy that one until I tell you to which is when they I said oh, I'll promote your vest when you have a weighted vest that actually makes sense with science. So it's beautiful, sexy, not ridiculous-looking, a waste of $300 and it doesn't even do what you need to do. So the vest that I like honestly, between the weight that you're getting, it's like between $30 and $60 it's not expensive. Where I think people have to be considerate is if they have chest abundance, if you have chest abundance, you might want to look at the one that I currently have, which I couldn't find online, but I'll tell you what it looks like. It has bungee cords on the sides. I think it's a men's one. It has bungee cords on the side so it works and it's longer. So if you have boobs, because the bungee cords can be loosened, and because it's longer, it can go across the boobs, yes. The one that we'll put in the link to the show notes, is the one I like. I can't, I can't attest to the chest abundance, because I don't have it. But why I like it is, it's actually short, more like a crop, and so it's not going all in on my lower back. I didn't, I don't like that, because my lower back then sweats. It's, it is the weight feels more distributed around my whole body. This one that I have just feels like it's very much on my shoulders. But maybe it's because I don't have boobs. Maybe if I had boobs. Brad Crowell 12:43  No, I think it's also that it's too heavy. Lesley Logan 12:44  It's also mine's too heavy. It's 20 pounds, and I really should be on a 16 pound weighted vest. So, Brad, congratulations, you have a vest, and that's exactly what you wanted. Brad Crowell 12:53  It's more than 10% of my body weight, so. Lesley Logan 12:56  20 pounds, it is. It's like, yeah, it is, unfortunately. I don't know who's gonna get it, but, but I'm new with a 16 pound one, I would say, like most people, should start with that 12 to 15 pound, if that's 10% if you're like, oh, that sounds really heavy. 15 pounds, start with a 10 to 12. You can all they'll last forever. Just give them to a friend who wants to start it like it just make, create an exchange, like a book club, you know. But check the show notes. I really like wearing mine on morning walks, because here's the deal, my dog walks now that I have a whoop man, that shows me how literally useless a dog walk is on your health. Like, of course, it's lovely. It's nice you're outside. Brad Crowell 13:35  But you are getting steps so there's movement actually. Lesley Logan 13:36  And you're getting steps. It's so great for that second heart, but it is doing zero on the strain that you can put on your body. And so adding the weight vest kind of intensifies the walk by about 15% so if you are looking for adding that intensity, maybe you're a really busy person, it's really good. Apparently, there is some science around how it's really good if you are perimenopausal, menopausal, and increasing bone density, strength, like that, all those things, I can't tell you, but Dr. Mclaire has done a post about it. And then there's a guy, something Easter, Adam or David Easter, he's in a whole post about it. So if you're really curious, take a look at those things. But I just personally like it because it really challenged me to sit up really tall. I can't. Brad Crowell 14:03  It kind of forces you to you can't be leaning over when you got a weighted vest on. You can't be slouching. You feel it. Lesley Logan 14:23  You should wear a weighted vest while it's pod, maybe I won't move all around the place, driving Brad crazy.Brad Crowell 14:27  I don't believe it. All right. Well, if you have a question, you could text us at 310-905-5534, or if you don't want to text, you can just go to beitpod.com/questions and you could submit either a win or your question. Lesley Logan 14:41  And we want your wins. Brad Crowell 14:42  We do want your wins because of our Friday episode, share something that you're really proud of yourself for, you know, like, it's, don't worry, it's not bragging.Lesley Logan 14:50  If you're like, I can't do it, then share a friend's win, and then you'll crack the seal, and then you can share your own,Brad Crowell 14:55  Yeah, let's go, let's go. Pull out your phone right now. Go to beitpod.com/questions. Lesley Logan 14:55  Your win can literally be that you took a walk this morning. Brad Crowell 14:59  Yeah, I want to see, I want to see some wins next week.Lesley Logan 15:05  If you've ever woken up on the wrong side of the bed, it's like, and then you go for the walk, like, the win is that you didn't let that keep you from, like, making the day a better day, just saying.Brad Crowell 15:15  You got this. All right, stick around. We'll be right back. We're going to dig into this amazing convo you have with Sarah Rhoads about some really cool shoes that she's been making. Brad Crowell 15:24  Okay, welcome back. Let's talk about Sarah Rhoads. Sarah is a photographer-turned-entrepreneur and the founder of Commbi Footwear. After a successful career shooting for top brands like Keds and building a creative campaign, building creative campaigns with her husband, she made a bold pivot into footwear design to solve a problem she's personally faced. Together, she and her husband developed a modular supported shoe system. Even taught himself AutoCAD to help to prototype their designs, and we're gonna talk more about it because they're fun. But Sarah is actually a mom of three and a firm believer in curiosity and alignment. Her story is a master class in vision, grit and reinvention, and it was a really fun conversation. Yeah, she's very bubbly. Lesley Logan 16:11  I just like her. She's also adorbs. I hope to meet her in person. So these shoes came on my radar. And I like, you know, if you listen to this pod long enough, you know, like, I love to be cookied. I just think it's the greatest thing. Because, like, sometimes you want something but you don't know you like that. You don't want to buy it right now, and sometimes you wanted to see it a few times to see, like, do I really want this? Like, do I miss it? So anyways, I'd interviewed the Gait Happens people, and they, like, slammed on our Birkenstocks, and it was like, a B minus. Brad Crowell 16:34  It wasn't a slam. Lesley Logan 16:35  Well, it was a B minus. Brad. Brad Crowell 16:38  I listened to that episode, she said, she said. Lesley Logan 16:43  B minus. Brad Crowell 16:43  She said they're not, they're not the best, they're not the worst. It was a B, in the B.Lesley Logan 16:48  But also, it was a B minus. Brad Crowell 16:49  She said that the problem with them was that they're too stiff, they really help with forming your foot, but then, like, there's never any give, so it's training your foot not to actually work. Lesley Logan 16:59  Right So they actually are not doing the things that they say they're gonna do. So then I saw Commbi, and I saw these girls doing these ads, like how they wear them and how they use them, I was like, wow, that's really cool. I think this could solve the world's problems on, like, the footwear thing. And also they're much cuter, right? They're like, not so they're much sexier. Brad Crowell 17:16  But what makes, why Commbi? What is Commbi about Commbi?Lesley Logan 17:16  But then I so, anyways, so then I ordered a pair. Okay, so order a pair during the winter, ordered some sandals, ordered the pair, and then I took a picture with them. And I, oh, I actually, I asked a question. I said, oh, when are the shearlings gonna come back? And the owner, Sarah, DM-ed me right away. Hi. This is the owner. We're out of stock on those right now. But like, here, I'll get back to you da-da. And I was like, whoa. She does her DMs like, I do my DMs. I like this person as a person, right like, now, now I'm past the company. Now I'm into the person. Then I got the shoes, took a picture in Palm Springs, and she's like, oh my gosh. She started chatting back and forth. And then I was like, looking at her story, and I'm like, I want her on the Be It Pod, because, like, if this isn't a be it till you see it story, like, I don't know what is, right, like, she's not a shoe person, she's not podiatrist, she's a photographer, and she, like, created a shoe. So now, what is what is it? I mean.Brad Crowell 18:13  Why is it called Commbi? Who? What? That's a weird name for the shoe, unless you understand what the shoe can do. Lesley Logan 18:19  So speak so to answer, why was I asking about shearling? Because you can take the sh, you know how, like, Uggs have that, like, shearling bed, and then you wear it a few times, and then it gets matted and nasty. Well, her shoe, you can take that shearling bed out, and you could put a terry cloth bed in. You could put. Brad Crowell 18:36  It's the bed of the shoe. Lesley Logan 18:36  The bed of the shoe. Brad Crowell 18:36  The bed, the sole of the shoe splits in two, and the bottom of shoe stays, and then the sole itself, the inside of the shoe can come off.Lesley Logan 18:47  If you, like, there's, there's definitely something in the 80s fashion that, like, this is absolutely something we've done, like, it's like a mix and match, it's a combination, right? Like, the mix and you can mix and match the beds of the of the shoe. And now I have like, five beds, and I mix and match them all the time. In fact, the last DM we have because I had a fly to Stockton for like 17 hours. And for flight, I wore the terry cloth because, you know, like, sometimes you're hot, sometimes you're cold. So I wore the terry cloth took the beds out, threw them in my purse. I only had an overnight bag because I was wearing the same outfit twice. Put the red the red leather beds in look dressy for the dinner party. Went back to my hotel, put the red leather up, put it in my purse, put the terry cloth on, flew home and nice and comfort like a slipper. So anyways, like I'm just obsessed, and she's so cool. So let's talk about her, because it's not an ad for her shoe. We make no money on them. Brad Crowell 19:39  That's true. Lesley Logan 19:40  She said, when my curiosity really is piqued and I feel scared and terrified, I usually know that as a thing I need to go after, and I resonate with that so much like we resist, like what we resist will persist, and like you have to kind of go through the fear to get to where you want to go. And she highlighted the hardest part of her pivot was getting over her self-limiting beliefs. I mean, like, can you imagine, like, being a photographer, a very established photographer, like fucking Taylor Swift, guys, Keds, all this stuff, and she's like, I'm gonna do my own shoe. And like, products are so hard. Product business is so hard.Brad Crowell 20:17  She said she flew to China to meet with her the manufacturing company, and there was a problem with the design, and so she bought a one-way ticket because she said I'm not coming back until we've figured out the solution. Lesley Logan 20:33  Yeah, yeah. So, because the and.Brad Crowell 20:36  By the way, most shoes are made in China. That's where all the factories are for this kind of stuff, same with socks.Lesley Logan 20:48  Everything is made there, so. Except for our flashcards apparently,Brad Crowell 20:48  Well, we could. We have the choice. Lesley Logan 20:48  We have the choice. Brad Crowell 20:46  We do have a company in Florida for those. But. Lesley Logan 20:48  Yeah, there are, like, some clothing brands that we've had Ripley Rader on, and there's some other ones that they can make their clothes in the US. However, you need to understand that there's not a single zipper made in the United States.Brad Crowell 20:58  Right. So, like, parts of it are still being imported. And like, yeah.Lesley Logan 21:02  Yeah. But, but she, I want to just keep going. Like she just the perseverance and like, she put a quote on her iPhone lock screen that says what if you have what it takes? And I really love this. I like, need it somewhere I can see it all the time. What if you have what it takes? And so I think, like, what she kind of obsesses about is like, I'm deeply curious about what the edges of my ability, what am I capable of? Brad Crowell 21:25  What are the edges? Lesley Logan 21:26  What are the edges? And to find that out, I have to go to the edge of my fear and look over it. And I think like to to for you first all to be it till we see it, it's going to require us to face our fear and look at it and believe we have what it takes. Because you gotta dress for who you wanna be, you gotta act for who you wanna be, you gotta make decisions for who you wanna be, even though you're not there yet.Brad Crowell 21:48  I bet you that. So, so I relate to this in the sense of, like, being on stage, and you know, when you're on stage as a big group, you can hide. When you're on stage and you're the front, at the front, it, you can't hide. And or if you're the only person you know, and I bet you that most Pilates teachers who have done a group class the first few times were really intimidating, right? Where you have to be up in front of a bunch of people speaking, right? And at first that was probably like, something that that was a little bit scary, but over time, you start to get through it right. And that, I think that's the kind of fear that she was talking about that like, you know, one thing that I really loved, that she said was, everything is working out for my greater good. Everything is working out for us, right? She and her husband, they say this daily to themselves, especially when challenges show up. This is like their their mantra, and they they genuinely believe that this helps to shift the focus away from the challenges that are impacting their businesses, which always happen, always. Challenges just seem to come by, right? So, but when you're focusing on the positive, that's one of the things that we that we challenge all of our members inside of Agency as well. Hey, when you're going to ask a question about a problem you have before you do that, you have to celebrate a win or to tell something that you're grateful for, right? And the reason is the same here. When you focus that everything is working out for us, everything is working out for my greater good, when you focus on those things, you're more apt to see those things when you when you say to yourself, everything is shit. I hate it all, you're just going to see all the things that are shit. You hate it all. We talked about this before. I can't remember what episode, but it was like, count the number. Like, if you say, if you look at something blue, and you say, blue, right? You look at blue and look at red.Lesley Logan 23:26  Oh, that's actually an episode that's coming out. It's Brad Bizjack. I don't think he we talked about that. Brad Crowell 23:31  No, no, yeah, but you and I talked about it before. And, like, all of a sudden, you know, you start to see all the things that are red, or all the things that are blue, because you've focused on them. So it's the same exact idea here. And I just, I love that. I think it's great, you know. And she said that, you know, the other thing with, with being an entrepreneur, she said, sometimes you tackle something and it doesn't, it seems like a dud. Oh, I started this whole conversation with these people about this thing, and then nothing ever came to it, or, you know, whatever, whatever. And, like, you know, it seems like, where do I put my time and all the things? And she said, hey, everything leads to everything. Everything leads to everything, right? So being part of an entrepreneur is being someone who has an appetite for adventure, being, you know, being willing to explore. She said, there's no trail, no map, you're just kind of in the woods with the machete, right? And it's you're out there trying to figure it all out. And every time you make a new connection, you know, you might not have any like, reciprocation from that action today, but there will, you know, like, eventually things can are connected. It comes back. Lesley Logan 24:30  Also, like sometimes, like just having a conversation that hits a dead end, allows you to get more comfortable with an idea that you might have had fear around. And then when you have it with a different person, you have a whole different perspective, because you it's not the first time you're voicing it. I always tell some of our Agency members, I was like, I taught a woman, she took a first time session with me during a time that a client was on vacation, so I didn't normally have that time. The client's only on vacation for one week, but she she came in for a first time session, and none of my other times worked out for her. And so I actually had to refer her to a friend. But do you want to know something? Love me so much. She sent me a ton of clients. Everything is everything. So she didn't, and why didn't she send to my friend who she took one, I don't know, but she sent me them. And the point is, like, don't go oh, I'm not gonna teach that person. I'm not gonna take that because, like, I'm only available this one time. It's like, just go have the conversation. You can always be like, that was really cool. Here's this other person, like, I'm someone who, like, sometimes sets to hermit. I get a little overwhelmed. So I totally understand if you're like, I don't want to go do that, but like, you have to say it's to all of the things. But try it. Try just going like, you know, if you normally say no to 80% of opportunities, maybe, maybe say yes to like, 35% and just like start to get warmed up with that muscle and have some fun with it, because it does lead to everything.Brad Crowell 25:46  Everything leads to everything. All right. Well, stick around. We'll be right back, because we got more gold coming down from Sarah Rhoads, in the Be It Action Items. We'll be right back. Brad Crowell 25:56  All right, welcome back. Let's talk about those Be It Action Items. What bold, executable, intrinsic or targeted action items can we take away from your convo with Sarah Rhoads? She said stick with it. Stick it out, right? And you two are having this really fun conversations about, you know, the overnight success of the actor and like, having lived in Los Angeles, we are very aware that, like, it's a slow, long road to it's very, very rare that someone is like an overnight success in the real sense of that.Lesley Logan 26:30  There's a really cool book that's that I just heard about where this, I forget the name won't come to me, but he literally, like the little like the tagline is, like, my 20 years to overnight success.Brad Crowell 26:40  Right, exactly. Yeah. I mean, that's the joke, right? That's the running joke. And you were talking about behind the scenes, right? The building phase. It's truly one of the hardest phases, because no one can actually see what you're doing. And she said that they just launched their company last, end of last year, but they've been working on it for three, right? And she said.Lesley Logan 26:58  Oh, yeah. I mean, like, I saw the ads. I'm like, oh, my God, they're a huge company. She's DM-ing me and her husband emails customer support, so. Brad Crowell 27:06  They're both working. They answer everything, right? She said, it's really hard to do the work, the building phase work, and because, because no one around you can see the vision or the or the results of where it's going to be, where it's gonna go, and you have it in your head, right? And sometimes it's hard to convince other people that this is gonna be the thing. It's gonna be amazing, but, you know it will be, and that's, that's the thing. You have to trust yourself, right? She said, really good things are on the other side of the building phase of when you're able to finally open the doors, get, you know, launch your product, or introduce your book, or whatever it might be, like, the amount of prep time it takes to do it right, you know, you have to be able to believe in yourself and so.Lesley Logan 27:52  Yeah, I mean, I think the key thing, and I was like, oh, do you trust yourself? Like, do you? So she said, knowing deep in your soul that everything's working out for you, and knowing that anyone can do anything, what a be it, like, anyone can do anything. So why can't you do the thing you want to do? Because anyone can do anything. And she emphasized the importance of protecting autonomy pretty fiercely to avoid burnout. I'm gonna just say fiercely. Protect your autonomy fiercely. One of the reasons I see people burn out is they don't protect their autonomy. They they are afraid of losing a client or of pissing off a friend, so they just say yes to all these things, and their schedule is not their own. Their schedule is being formed by other people's schedules. And it's like the whole idea, like, if you don't have goals, someone else has goals for you. If you don't protect your autonomy, someone else will make sure your schedule is theirs. It's how it's gonna go. Brad Crowell 28:38  It's true. Lesley Logan 28:42  She prioritizes self-care through specific regular habits. She's also part of an amazing book club, and she makes time for it, and I think that is so cool. She hikes and gets outside nature three days a week. She stays connected to make things that make her feel alive, not just what makes money. And she advised trusting yourself and believing yourself. So with that, trust keeps coming up. You guys, let me just remind you three children, and they're not older. When I asked her, I'm pretty sure they were, like, under 10. So like, young.Brad Crowell 29:10  The kids, yeah, I think the oldest, I'm pretty sure, actually, now I don't remember. But yeah, they're not old.Lesley Logan 29:15  I don't think not a single one of them can drive themselves anywhere. So here's what my point being like this is a mom and a business owner who works with her husband, and if she can protect her autonomy fiercely, you can do it. You can do it. Yes, it's hard. Yes, people are gonna get pissed off because you're changing the boundaries on them. You're changing the rules they will get over it because you're gonna be a funner person to be around. That's just what I think. Sarah Rhoads, you are amazing. I love you so much. I hope we can be friends.Brad Crowell 29:48  Me too.Lesley Logan 29:48  I hope she's, what if she's listening? Well, anyways, I'm Lesley Logan. Brad Crowell 29:54  And I'm Brad Crowell. Lesley Logan 29:55  Thank you so much for listening to this podcast. Go check her out, and if anything, let her be an inspiration to what you can do. You can change your career anytime, because you're curious and you believe in yourself, and Be It Till You See It.Brad Crowell 30:08  Bye for now. Lesley Logan 30:10  Oh, we didn't tell. Brad Crowell 30:11  Oh, we got a secret for y'all. Lesley Logan 30:14  We have a secret. Brad Crowell 30:15  Yeah, we got a surprise. Lesley Logan 30:16  I don't know how. Don't let them go too way soon. You guys, Commbi has given us a secret discount code for you. BEIT10. Brad Crowell 30:25  BEIT10. Lesley Logan 30:26  Yeah, get 10% off your shoes. And if you're like, what? Yeah, no, she just gave it to me, and I love it. I've used it. I have four pairs already. Don't worry, I'm gonna keep going. I'm gonna wear them all this weekend in L.A. They're so comfortable. I'm quite (inaudible).Brad Crowell 30:40  Clearly she said that they they are even making them for men. Lesley Logan 30:43  They have men's shoes. I showed them to you. Yes, I know we gotta, we gotta work them out, babe. Brad Crowell 30:46  We gotta work them out. Lesley Logan 30:48  We gotta get you switched over. Yeah, there's men's collection. Brad Crowell 30:52  They're pretty cool. Lesley Logan 30:53  They're really cool. Brad Crowell 30:54  Yeah, they look good. Lesley Logan 30:55  I, really obsessed. I literally wear them all the time. I don't even put, I like, I used to be a tennis shoes person always. Now I'm like, slipping on my Commbis to go outside to get the mail, because, holy fuck, the sidewalk is hot, so I gotta put them on. And I just love them. And my toe spacers from Gait Happens fit on my toes while I'm wearing my Commbis, which is essential. That's a couple plugs All right. Now you can go, Be It Till You See It.Brad Crowell 31:20  See you next time, y'all.Lesley Logan 31:22  That's all I got for this episode of the Be It Till You See It Podcast. One thing that would help both myself and future listeners is for you to rate the show and leave a review and follow or subscribe for free wherever you listen to your podcast. Also, make sure to introduce yourself over at the Be It Pod on Instagram. I would love to know more about you. Share this episode with whoever you think needs to hear it. Help us and others Be It Till You See It. Have an awesome day. Be It Till You See It is a production of The Bloom Podcast Network. If you want to leave us a message or a question that we might read on another episode, you can text us at +1-310-905-5534 or send a DM on Instagram @BeItPod.Brad Crowell 32:04  It's written, filmed, and recorded by your host, Lesley Logan, and me, Brad Crowell.Lesley Logan 32:09  It is transcribed, produced and edited by the epic team at Disenyo.co.Brad Crowell 32:14  Our theme music is by Ali at Apex Production Music and our branding by designer and artist, Gianfranco Cioffi.Lesley Logan 32:21  Special thanks to Melissa Solomon for creating our visuals.Brad Crowell 32:24  Also to Angelina Herico for adding all of our content to our website. And finally to Meridith Root for keeping us all on point and on time.Lesley Logan 32:37  Oh, it's, where's my phone? It's on Instagram. Brad Crowell 32:40  It's on the gram the Instagram.Lesley Logan 32:52  All right, I'm here. Brad Crowell 32:53  You're here. Lesley Logan 32:53  Can we go? Brad Crowell 32:54  Can just sit how you're gonna sit. Okay, you gonna sit over there, or you gonna sit on the other side? Where are you gonna sit? This isn't a merry go round. Lesley Logan 33:08  I'm gonna sit right here. We need a couch. Brad Crowell 33:11  I'm gonna adjust the sofa. This is the sofa. I've adjusted the sofa. Here we go. We do need a couch. That'd be fun. I'd love to change up our setup.Lesley Logan 33:22  I know I want to go to Joy Bird. I want one of their cute couches.Brad Crowell 33:26  I'd love to get, like, a wide shot and a. Joy Bird, what? Lesley Logan 33:31  Oh, look up Joy bird's couches, amazing.Brad Crowell 33:34  Well, we'll get there, but I want to actually, like make the lounge vibe. That'd be cool. Lesley Logan 33:38  Yeah, this is not the vibe anymore. Brad Crowell 33:40  Yeah, I'm in on change. All right, cool. Here we go.Lesley Logan 33:44  We could do wallpaper instead of this.Brad Crowell 33:48  We could, but I think we should actually have like, different backgrounds so that you could have one for Profitable Pilates, one for this, one for that.Lesley Logan 33:56  What if we did walls? What if this is the Be It wall that was the Profitable Pilates wall? Brad Crowell 33:56  And we just like, rotate, like. Lesley Logan 33:56  Yeah, we just rotate the chairs. Brad Crowell 34:12  Like the whole floor, like. Lesley Logan 34:14  Yeah, oh, they could just, like, press a button.Lesley Logan 34:22  No bad ideas on a brainstorm. Brad Crowell 34:24  She can't help herself. Literally cannot help herself. Lesley Logan 34:29  I'm ready. Support this podcast at — https://redcircle.com/be-it-till-you-see-it/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

One of the main goals of the US political and economic system is to protect corporate monopolies. Silicon Valley Big Tech corporations fear Chinese competitors, so the US government is trying to ban them. Political economist Ben Norton explains how imperialism works, and what drives Washington's Cold War Two against China. VIDEO: https://www.youtube.com/watch?v=9EVwFJ7sM6c Topics 0:00 US government seeks political monopoly 0:51 Billionaire Peter Thiel defends monopolies 2:53 (CLIP) Peter Thiel: "competition is for losers" 3:18 Cold War Two against China 4:49 Uber's monopolistic business model 9:18 Corporate lobbyists & donors 10:02 Trump admin opposes antitrust cases 12:12 Money buys US politics 13:42 Trump backs billionaire Big Tech oligarchs 15:45 Trump green-lights white collar crime 17:35 Trump promotes bribery & corruption 19:30 USA wants to control global infrastructure 20:03 (CLIP) Trump threatens Panama Canal 20:14 BlackRock buys Panama Canal ports 20:36 (CLIP) Trump boasts of BlackRock deal 21:00 Trump helps BlackRock buy up ports 21:58 Second Cold War on China 22:23 US Big Tech targets TikTok 24:14 DeepSeek & Chinese AI competitors 25:00 OpenAI CEO Sam Altman 26:14 US states ban DeepSeek 26:57 Anthropic CEO Dario Amodei 27:29 US AI companies lobby to ban competitors 28:37 Silicon Valley seeks "unipolar world" 30:23 Biden's chip export restrictions on China 31:09 USA seeks to stop China's innovation 31:57 Biden's tariffs on China 33:55 How imperialism works 34:45 Global value chain (division of labor) 36:20 USA wanted China to stay subordinate 37:50 VP JD Vance wants Global South on bottom 38:45 (CLIP) JD Vance on China & value chain 39:30 Industrial policy: Made in China 2025 plan 41:32 China enters commercial aircraft industry 42:14 US politicians lobby to ban China's Comac 43:58 How Boeing was destroyed by finance bros 45:47 How Jack Welch ran GE into the ground 46:39 Boeing attacked unions & skilled labor 47:56 Boeing CEO was Blackstone exec 48:51 Boeing prioritizes stock buybacks, not R&D 50:17 Private equity is "looting America" 51:22 Goal of Washington's new cold war 52:11 Outro

In today's episode, Robert is joined by Sandy Munro, a leading figure in engineering and a passionate advocate for battery electric vehicles. Together, they delve into the growing shortage of tradespeople, toolmakers, and engineers, and why attracting fresh talent into these critical fields is more urgent than ever. The conversation covers a wide range of topics, from Telo's innovative compact electric truck to Redwood's work in battery recycling and creating a circular supply chain. They also unpack common misconceptions about EV costs and clean energy, while exploring how businesses can make the transition to more sustainable power sources. To round out the discussion, Robert and Sandy take a step back to examine the state of the EV market as a whole, and the outdated regulations that continue to slow down meaningful progress.   00:00 Introduction 05:00 Increased Sales in the US  08:40 Ford Announcement  11:15 Telo Truck  16:10 Shortage of Tradesmen & Engineers 22:10 Redwood Battery Recycling  27:00 Debunking Cost Myths 28:45 Bringing Clean Energy to Businesses 29:50 Solar Panels  34:10 EVs 40:00 Restrictions & Legacy Rules  43:00 Lucid Vehicles  44:40 Ford  46:30 Shortage of Tradesmen & Engineers 48:00 General Electric History 51:50 Made in China    @fullychargedshow   @EverythingElectricShow   Why not come and join us at our next Everything Electric expo: https://everythingelectric.show Check out our sister channel Everything Electric CARS: https://www.youtube.com/@fullychargedshow Support our StopBurningStuff campaign: https://www.patreon.com/STOPBurningStuff Become an Everything Electric Patreon: https://www.patreon.com/fullychargedshow Buy the Fully Charged Guide to Electric Vehicles & Clean Energy : https://buff.ly/2GybGt0 Subscribe for episode alerts and the Everything Electric newsletter: https://fullycharged.show/zap-sign-up/ Visit: https://FullyCharged.Show Find us on X: https://x.com/Everyth1ngElec Follow us on Instagram: https://instagram.com/officialeverythingelectric To partner, exhibit or sponsor at our award-winning expos email: commercial@fullycharged.show Everything Electric VANCOUVER - Vancouver Convention Center - 5th, 6th & 7th September 2025 Everything Electric FARNBOROUGH - Farnborough International - 11th & 12th October 2025 Everything Electric MELBOURNE - Melbourne Showgrounds 14th, 15th & 16th November 2025 #fullychargedshow #everythingelectricshow #homeenergy #cleanenergy #battery #electriccars #electric-vehicles-uk #electricvehicles #evs #renewableenergy

What's going to be the next HOTTEST TREND? We're going over some of the most popular items in other countries that might make their way to the USA. There's even one item being made in China that adults are going crazy for, and if you want to be cool you're going to need to buy one!See omnystudio.com/listener for privacy information.

Mexico's president is among those who have criticised Adidas for perceived cultural appropriation. The brand's Oaxaca Slip-On was inspired by traditional leather sandals known as huaraches made by Indigenous artisans in Mexico. But with its slip-ons, Adidas and its designer Willy Chavarria didn't work with the original designers and there are some reports that the sandals were made in China. We unpack the controversy with Jennifer Meierhans, a BBC business reporter. Plus: Javier Uhthoff, an intellectual property lawyer, explains the rights that designers and artisans in Mexico have when it comes to their creations. Instagram: @bbcwhatintheworld Email: whatintheworld@bbc.co.uk WhatsApp: +44 330 12 33 22 6 Presenter: Hannah Gelbart Producers: Maria Clara Montoya and William Lee Adams Editor: Julia Ross-Roy

Europa wordt overspoeld door kwalitatief goede Chinese producten voor een prikkie. Lijkt fijn voor ons, maar er zijn ook zorgen. Waarom doet China dit? En wat betekent het voor de Europese markt. Dat zoekt Dennis voor je uit.

durée : 00:43:50 - Questions du soir d'été - par : Marguerite Catton - En dix ans, la marque chinoise Shein s'est imposée dans le paysage mondial du prêt-à-porter, mais les conditions de travail de ses ouvriers textiles sont régulièrement épinglées par les ONG. Quelles réalités se cachent derrière ce succès fulgurant? - réalisation : Phane Montet - invités : Isabelle Thireau Sociologue, sinologue, directrice de recherche au CNRS et directrice d'études à l'EHESS.; Gilles Guiheux Professeur à l'université Paris-Cité et membre de l'Institut universitaire de France; Franck Marsal Economiste, coauteur du livre Quand la France s'éveillera à la Chine, éditions Delga, 2025

durée : 00:43:50 - Questions du soir : le débat - par : Marguerite Catton - En dix ans, la marque chinoise Shein s'est imposée dans le paysage mondial du prêt-à-porter, mais les conditions de travail de ses ouvriers textiles sont régulièrement épinglées par les ONG. Quelles réalités se cachent derrière ce succès fulgurant? - réalisation : Phane Montet - invités : Isabelle Thireau Sociologue, sinologue, directrice de recherche au CNRS et directrice d'études à l'EHESS.; Gilles Guiheux Professeur à l'université Paris-Cité et membre de l'Institut universitaire de France; Franck Marsal Economiste, coauteur du livre Quand la France s'éveillera à la Chine, éditions Delga, 2025

Story of the Week (DR):Trump Demands Intel CEO's Resignation, Says He's ‘Highly CONFLICTED' AND Eric and Donald Trump Jr. to Own Millions of Shares in New U.S. Manufacturing SPAC MMESG Analyst Tom Cotton: Trump's attack, posted on Truth Social Thursday, came two days after GOP Sen. Tom Cotton flagged Tan's prior investments in Chinese companies and his previous leadership at Cadence Design Systems, which recently pleaded guilty to unlawfully selling its tech to a blacklisted military university in China.Intel CEO Lip-Bu Tan (~$70M golden hello in March; max potential $400M) directly addressed employees on Thursday after Donald Trump demanded his resignation over national security concerns, saying he has the full support of the board.Tan set up a venture firm called Walden International based in San Francisco that pumped more than $5 billion into over 600 companies. More than 100 of those investments were made in China, including deals with once-obscure startups such as Semiconductor Manufacturing International Corp.—today China's largest chipmaker—where he served on the board for a decade and a half.Today, the executive is still chairman of Walden International. And he's the founding managing partner at Walden Catalyst Ventures, which focuses on investments in the U.S., Europe and Israel. He also serves in that role at another venture fund, Celesta Global Capital.Tan stepped out of the venture world and joined the chip industry full-time when he became interim head of San Jose, California-based Cadence Design Systems Inc. in 2008. The executive, who had previously served on the board, went on to take the permanent CEO job the next year. He stayed in the role until 2021, when he transitioned to executive chairman, and is widely credited with restoring the company's fortunes. In late July of this year, the Department of Justice announced a plea deal that cost Cadence more than $100 million in fines. Employees at Cadence's China unit allegedly hid the name of a customer—the National University of Defense Technology—from internal compliance in order to keep supplying it. That organization had been put on the Department of Commerce's blacklist in 2015. The Chinese university was one of a group of supercomputer operators there that had conducted simulations of nuclear explosions, the DOJ said.Shares of American Eagle surge 20% after Trump calls Sydney Sweeney campaign 'hottest ad out there' AND Epstein victims are a growing political threat to TrumpThe Fall 2025 campaign, titled "Sydney Sweeney Has Great Jeans," centers on a deliberate pun between "jeans" and "genes.""Genes are passed down from parents to offspring, often determining traits like hair color... My jeans are blue."All the hallmarks of a dick-tatorship:American Eagle gender influence gap is -36%: Jay L. SchottensteinMr. Schottenstein has served as our Chief Executive Officer since December 2015. Prior thereto, he served as our Interim Chief Executive Officer from January 2014 to December 2015. He has served as Chairman of the Board since March 1992. He previously served the Company as Chief Executive Officer from March 1992 until December 2002 and as a Vice President and Director of the Company's predecessors since 1980Creepy nepobaby son: The grown son of an Ohio billionaire is a hooker-loving drug addict who threatened to destroy the renowned Manhattan psychiatrist his parents enlisted to help him, according to bombshell court papers. Dr. Paul Conti, a Stanford-educated psychiatrist from Oregon, alleges in a federal suit that the son also gambled away millions of dollars during trips to Las Vegas while running up credit bills and borrowing money from mobsters.SB360 Capital Partners: owned by Jay and his 3 sons (sorry wife): 13 listed executes: all white menlast time there was a vote on Jay (2023)CEO/Chair control: has been CEO 3 times; chair since 1992; $300k security; 2,011:1 ceo pay ratio; 7% of shares (passive BlackRock/Vanguard/Dimensional/Wellington: 41%; 71% board influenceAudit Committee Chair (which net 20 times last year) and Lead independent Director Noel Spiegel is 77 and over a decade of serviceNominating chair Janice Page is 76 and has served for over 2 decadesCompensation Committee chair has served for nearly 2 decadesUber's Sexual Assault Problem AND Uber beats on revenue, announces $20 billion stock buybackA recent New York Times investigation revealed that Uber has been dealing with a significant sexual assault problem. From 2017 to 2022, the company received over 400,000 reports of sexual assault or misconduct in the United States, which averages to about one incident every eight minutes.The investigation, based on thousands of internal documents, found that while Uber studied the issue and even developed potential safety features like in-car cameras and a feature to match female drivers with female passengers, the company chose not to implement these safeguards because they were concerned about their bottom line and potential lawsuits.Tesla Grants Musk $29 Billion in Stock to Keep ‘Elon's Energies Focused' AND Elon Musk Accused of Stiffing Small Businesses for Millions of Dollars, Causing Some to File for Bankruptcy AND Elon Musk Shares Shockingly Sexist Tweet About Woman Being Property. This one's disgraceful, even for Musk AND "This Will Open the Floodgates": Tesla In Trouble as Jury Orders It to Pay $329 Million After Autopilot Death AND Tesla withheld data, lied, and misdirected police and plaintiffs to avoid blame in Autopilot crash AND Elon Musk Appears to Now Be the Most Hated Person in America, According to New ResearchGoodliest of the Week (MM/DR):DR: Waste from Ben & Jerry's ice cream factories is now powering the Vermont gridNow that the ice cream waste can travel by pipe to become biogas, Ben & Jerry's can also make 600 fewer truck journeys a year, reducing the company's carbon emissions.DR: Gates Foundation is giving $2.5 billion to fund women's health research MM: Musk, Bezos, and Zuck are going full alpha male. America's girlbosses are fed up.When companies won't offer work-from-home policies or the flexibility that working parents need, it can embolden people to become more entrepreneurial and build under their own terms.This is the greatest backlash - if every woman in a “masculine default”, “founder mode” 13 year old man baby culture where “Jamie Dimon says” and John Stankey (see assholiest) says “maybe you don't fit” goes and founds there own firms, I'm giddy to see them wipe the floor with those smug billionaire assholes. Side note - I missed this quote from January FT article in the post-Zuck-on-Rogan “masculine energy” interview, but it would have been assholiest of the decade:“I feel liberated,” said a top banker. “We can say ‘retard' and ‘pussy' without the fear of getting cancelled . . . it's a new dawn.”MM: In that vein - A long-running anti-DEI lawsuit could help companies defend themselves from reverse-racism claims DR MMHello Alice as goodliest of the week - take down that fucknut Stephen Miller and his fake Nazi manboys.Assholiest of the Week (MM):Alex Karp and the men who go to elite universities and say elite universities are bullshit manbabiesPalantir CEO says working at his $430 billion software company is better than a degree from Harvard or Yale: ‘No one cares about the other stuff'Karp went to Haverford, then Stanford for a JD where he met Peter Thiel (who also doesn't like elite education)This past spring, the company also notably established the Meritocracy Fellowship, a four-month, paid internship for high school graduates who may be having second thoughts about higher education. Program admission is solely based on “merit and academic excellence,” but applicants still need Ivy League-level test scores to qualify. This includes at least a 1460 on the SAT or a 33 on the ACT, which are both above their respective 98th percentiles.According to Karp, the internship was created in direct response to the “shortcomings of university admissions.”Here's the problem: there ARE shortcomings to elite colleges, mostly that they exude exclusivism and a commodity - but it's still a pretty rich for a guy who WENT to Stanford where he met his future funder and mentor to talk about how bullshit it wasJohn Stankey and the re-rise of the Jack Welch man-directive manbabies MMIt is incredibly encouraging that 73% of our employees took the time to respond to the survey, with 79% of those respondents feeling committed and engaged with their work at AT&T. While this is reassuring, especially considering the amount of change we've navigated as a company recently, it wasn't a surprise to me that we fell short of our engagement goal.TRANSLATION: I'm not surprised so many of you think we suck, I've been here 5 years as CEO and I'm not awesome at my job… but hold your breath while I tell you how it's your faultThis note may also help you identify areas where your professional expectations might be misaligned with the strategic direction of this company.TRANSLATION: It's your faultI understand that some of you may have started your tour with this company expecting an "employment deal" rooted in loyalty, tenure, and conformance with the associated compensation, work structure, and benefits. We have consciously shifted away from some of these elements and towards a more market-based culture — focused on rewarding capability, contribution, and commitment.TRANSLATION: Fuck your job, this is a meritocracy now. A manly meritocracy.I understand that many may find the demands of your daily lives challenging and difficult. Elder care, job stress, child rearing challenges, economic uncertainty, community unrest, technology anxiety — the list can get long…We run a dynamic, customer-facing business, tackling large-scale, challenging initiatives. If the requirements dictated by this dynamic do not align to your personal desires, you have every right to find a career opportunity that is suitable to your aspirations and needs. That said, if a self-directed, virtual, or hybrid work schedule is essential for you to manage your career aspirations and life challenges, you will have a difficult time aligning your priorities with those of the company and the culture we aim to establish.TRANSLATION: We know your life is hard, but shut the fuck up about it because I don't care.WHERE THE FUCK IS THIS BOARD?Here are the “go hard or go home” board membersBill Kennard, lead "independent" director connected in 13 loops to other directors, been there for 11 years, who got his undergrad in communications from Stanford and worked at the FCC and was an ambassador - proving once again that “communications” isn't a qualification for communicating?Marissa Mayer - maybe this business thing isn't for you? Mike Mcallister, ex Humana CEO, who was investigated for duping elderly into thinking Obamacare's passage would cut Medicare?Scott Ford, who lead the biggest landline company before pivoting to selling coffee, as your bright star into the future of tech?That's where the board is - unqualified for the moment, highly interconnected, with long careers of average performanceLuis von Ahn and the tech bro “sorry, not sorry” we were just “being edgy” no but seriously I know what's best for you secretly manbabiesDuolingo's CEO says he learned a hard lesson about 'edgy posts' and going viralFirst, says Duolingo, the app for learning languages, would be “AI-first”Then says they're not hiring anymore as long as it can be done by AIThen says schools will really just be childcare with AI teachers, and teachers will just “take care of the children” and you need schools for the “childcare”In his apology, he said sorry for being “edgy”Yes, it was the edginess, not the assholeryIf you want to quickly identify a manbaby, it's easy: first they “say” something they really think, then their apology basically is “sorry you didn't get it, I won't say it again”Headliniest of the WeekDR: Shareholders Judge Directors by Their Faces, Study FindsMM: Trump calls for Intel CEO to 'resign immediately'More ESG analysis:Boeing's ex-CFOBlackRock's ex founderThe former CEO at Jack Dorsey's SquareA partner at SequoiaA Princeton professorThe former CEO of HPThe chair who's a VC and has been there since 2009Who Won the Week?DR: Boston Mayor Michelle Wu for calling out the billionaire Kraft family regarding the new stadium proposed for the New England Revolution: “We haven't asked for anything out of the ordinary for any significant development, much less a mega-development like this one … To this day, the Kraft Group has provided the city no meaningful technical information … What we've heard has stayed at a conceptual level that is insufficient for any serious negotiation.Citing the proposed figure of $750,000 that the Kraft Group would pay to Boston as a mitigation fee, Wu said, “It is an unserious proposal … the figure is “just 1.1 percent of the $68 million mitigation package that was paid for the Everett casino project right nearby years ago.”Wu, who as the incumbent is also campaigning against Josh Kraft (son of Revolution owner Robert Kraft) in Boston's mayoral race, didn't miss a chance to land a political dig at her opponent: Referencing the proposed mitigation fee, she said that “$750,000 is just one-and-a-half month's of a billionaire son's allowance. It is nowhere near the scale of what we need to address the plans that have already been laid out by our residents, with our traffic engineers, with the coordination of the entire region.”MM: Jamie Smith at EY for writing the only other 2025 US proxy review that included a whole section on director votesPredictionsDR: Trump tries to fit into a pair of Sydney Sweeney's jeans (re: the OJ glove) to prove he did not know Epstein. The American Eagle stock surgesMM: Duolingo releases a new language choice, “Manbro”, in which it teaches how to apologize, how to be more intense, and why you should bow to your AI overlords

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สินค้าจีน = ของห่วย ? หรือแค่ภาพจำเก่า ที่เราไม่อัปเดต | Money Buffalo ใครยังคิดอยู่ว่า "ของจีน = ก๊อป ถูก พังง่าย" ? แล้วถ้าพี่ทุยบอกว่า iPhone ที่อยู่ในมือเราตอนนี้ ผลิตในจีนล่ะ ? หรือ Nike, Adidas ที่เราคิดว่าแบรนด์ดัง ๆ ก็ผลิตในจีนเกือบทั้งหมด ? จริง ๆ แล้วเราอาจจะติดอยู่กับ "ภาพจำเก่า" ที่ไม่ได้อัปเดตมานานแล้ว... ย้อนไปเมื่อ 20-30 ปีก่อน คำว่า "Made in China" อาจจะหมายถึงของปลอม ของเลียนแบบ หรือคุณภาพต่ำจริง ๆ แต่วันนี้ปี 2025 แล้วนะทุกคน ! คลิปนี้พี่ทุยเลยอยากพาทุกคนมาดูว่า เศรษฐกิจจีนเปลี่ยนแปลงไปแค่ไหน และทำไมเราถึงหลีกเลี่ยงสินค้าจีนไม่ได้อีกต่อไป... #MoneyBuffalo #สนุกง่ายได้ประโยชน์ #เรื่องเงินเรื่องใหญ่ #สินค้าจีน #MadeInChina #SupplyChain #เศรษฐกิจจีน #โรงงานของโลก #การผลิต #คุณภาพสินค้า

Tiny rare-earth magnets are used for building phones, electric cars, and submarines, but nearly all of them are mined and made in China. One U.S. company is trying to change that. WSJ's Jon Emont spoke with MP Materials' CEO about his goals for the mine, which has now made deals with the Pentagon, General Motors, and Apple. Can this industry come back the U.S.? Jessica Mendoza hosts.  Further Listening: -Why Trump Wants Ukrainian Minerals  -Greenland Has Tons of Minerals. So Where Are All the Miners?  Sign up for WSJ's free What's News newsletter. Learn more about your ad choices. Visit megaphone.fm/adchoices

Episodio patrocinado gracias a “SEOXAN”. Este lunes nos visita Rodrigo, creador del canal de YouTube Taramaño, para conversar sobre su impactante vídeo “Apple, la gran empresa china | Cómo el iPhone entregó Estados Unidos a Pekín”. El episodio explorará cómo la producción del iPhone en China ha transformado el poder tecnológico global y cómo Apple, con su estrategia de deslocalización, ha fortalecido a China como superpotencia. Analizaremos el papel de gigantes como Foxconn, la evolución de la cadena de valor, y las implicaciones geopolíticas entre EE.UU. y China. Un debate profundo sobre tecnología, industria, economía y el futuro del sector. No te pierdas este episodio repleto de datos sorprendentes y una mirada crítica al vínculo entre Apple y China. NUESTRO PATROCINADOR https://seoxan.es //Enlaces https://seoxan.es https://uptime.urtix.es/login.php https://amzn.to/3TMHoov https://appleinchina.com https://www.youtube.com/watch?v=NAj9zB4vaZc https:// www.youtube.com/watch?v=m8pyNQIGOU0&t=7s ✏️ https://linktr.ee/taramona https://www.youtube.com/@Hab-546 //Donde encontrarnos Canal Youtube https://www.youtube.com/c/ApplelianosApplelianos/featured Correo electrónico applelianos@gmail.com Amazon https://amzn.to/30sYcbB X https://x.com/ApplelianosPod Apple Podcasts https://podcasts.apple.com/es/podcast/applelianos-podcast/id993909563

Morse code transcription: vvv vvv Gangsta Debbs the granny who used her family to run a drug gang Great British Energy solar panels for schools were made in China Inside the MasterChef crisis as Gregg Wallace, John Torode sacked Airport drivers try to beat drop off charges by parking in laybys Andy Byron US tech CEO resigns after Coldplay concert embrace goes viral Wasps are back this summer in the UK a lot of them Stephen Colbert The death of the late night US chat show The rising use of nicotine pouches snus and risk to gums and teeth Several dead after tourist boat capsizes in Vietnam At least 63 arrests at Palestine Action ban protests across UK

Morse code transcription: vvv vvv Wasps are back this summer in the UK a lot of them Great British Energy solar panels for schools were made in China Inside the MasterChef crisis as Gregg Wallace, John Torode sacked Gangsta Debbs the granny who used her family to run a drug gang The rising use of nicotine pouches snus and risk to gums and teeth Andy Byron US tech CEO resigns after Coldplay concert embrace goes viral Airport drivers try to beat drop off charges by parking in laybys Several dead after tourist boat capsizes in Vietnam Stephen Colbert The death of the late night US chat show At least 63 arrests at Palestine Action ban protests across UK

Morse code transcription: vvv vvv Wasps are back this summer in the UK a lot of them Gangsta Debbs the granny who used her family to run a drug gang Andy Byron US tech CEO resigns after Coldplay concert embrace goes viral Several dead after tourist boat capsizes in Vietnam Airport drivers try to beat drop off charges by parking in laybys At least 63 arrests at Palestine Action ban protests across UK Great British Energy solar panels for schools were made in China Stephen Colbert The death of the late night US chat show Inside the MasterChef crisis as Gregg Wallace, John Torode sacked The rising use of nicotine pouches snus and risk to gums and teeth

In this episode, we talk with Eric McShane, co-founder and CEO of Electroflow Technology (backed by Breakthrough Energy Ventures). Eric is on a mission to revolutionize lithium production, a vital battery material.We discuss the "Big Beautiful Bill's" impact on the battery industry and how Electroflow Technology's innovative approach addresses the critical need for domestic lithium production, especially given that "99% of this crucial battery material [LFP] is made in China." Eric shares how their unique process transforms brine into LFP, helping the U.S. become competitive again by "building real stuff" and using abundant low-concentration lithium brine resources.Key Topics:BBB's Impact: The "Big Beautiful Bill's" role in boosting U.S. battery capacity and achieving self-sufficiency in materials like lithium iron phosphate (LFP).Electroflow's Innovation: Details on Electroflow Technology's unique method for transforming brine into LFP and its benefits.Go-to-Market Strategy: Electroflow's plan for market entry and key differentiators.Climate Tech Perspective: Eric's insights on being a climate tech founder and the excitement of "building real stuff."Future Goals: Electroflow Technology's objectives and plans for utilizing U.S. lithium brine resources.Get Involved: How investors and engineers can connect with Electroflow Technology.Support the Show!Upgrade to paid today! It's $10/month or $100/year. Your support helps us continue to bring you valuable CleanTech insights.Upgrade to PaidSupport the showIf you're gonna change the world, you're gonna need a world-class team. Partner with ErthTech Talent to help you do that, for less. 70+ Placements 5+ Years (exclusively in CleanTech) The Lowest Fees in the Market (12-15% of first-year salary) 90-day placement guarantee It's really hard to say no to that. Wait?! -- The best service is also the cheapest? Seems too good to be true, but it's the entire reason we started this company. We believe that Climate entrepreneurs are doing important work, and there should be a firm to help them find the best talent, without it breaking the bank. Reach out today for a free assessment of your hiring process. hello@erthtechtalent.com

As the Canadian steel industry reels from U.S. tariffs, Prime Minister Mark Carney announced his own near-worldwide tariffs to defend it, promising that all countries but the U.S. and Mexico will face 50 per cent steel tariffs on imports beyond set quotas — and another 25 per cent if any of it was made in China. Industry Minister Mélanie Joly tells Power & Politics that her government 'needed to act' to protect Canada's steel production capacity, and that she's aware of concerns over price increases. Plus, Canadian Steel Producers Association president Catherine Cobden says the measures are 'not complete relief, but some relief' from the 'devastating situation' U.S. tariffs have created.

Vietnam has been clawing its way up the American import leaderboard. With Trump's July 9 tariff decision-day quickly approaching, let's look at why Vietnam is next in line to China.Join the Patreon here: https://www.patreon.com/PeterZeihanFull Newsletter: https://mailchi.mp/zeihan/made-in-china-becomes-made-in-vietnam

Smartphones, Spielzeuge, E-Autos – fast alles ist heute "made in China". Die Megacitys und Wolkenkratzer von Peking bis Schanghai sind ein Bild dafür, wie sehr das Reich der Mitte wirtschaftlich nach den Sternen greift. Doch das Bild vom unaufhaltsamen Wirtschaftswunder hat Risse bekommen. Immobiliencrash, Überalterung, Konsumschwäche: All das bedroht die Supermacht. Wir sprechen darüber mit der Sinologin Susanne Weigelin-Schwiedrzik.

Patrick McGee has written the definitive book on how Apple supercharged China's development into a global manufacturing colossus and leveraged its relationship with Beijing to become one of the most iconic consumer tech brands in history. Now, the author of “Apple in China: The Capture of the World's Greatest Company” joins POLITICO Tech guest host Phelim Kine to break down how Apple's reliance on China has become a toxic codependency that has trapped the company at the center of U.S.-China trade tensions that have upended a decades-old business model hinged on a “Made in China” export production model. Phelim Kine is POLITICO's DC-based China and Indo-Pacific Affairs correspondent. Nirmal Mulaikal is the co-host and producer of POLITICO Energy and producer of POLITICO Tech. Learn more about your ad choices. Visit megaphone.fm/adchoices

Watch The X22 Report On Video No videos found (function(w,d,s,i){w.ldAdInit=w.ldAdInit||[];w.ldAdInit.push({slot:17532056201798502,size:[0, 0],id:"ld-9437-3289"});if(!d.getElementById(i)){var j=d.createElement(s),p=d.getElementsByTagName(s)[0];j.async=true;j.src="https://cdn2.decide.dev/_js/ajs.js";j.id=i;p.parentNode.insertBefore(j,p);}})(window,document,"script","ld-ajs");pt> Trump wants the green tax credits removed, energy should not be subsidized by the government. This was only in place for [DS]/[CB] agenda. The [CB] is trying to push the oil prices up by shutting the Straight of Hormuz, this will fail because the oil field in Alaska are opening up. Trump puts the spotlight on the Federal Reserve and calls them out. The [DS]/China are trying to fight back, this will not work, Trump has removed the ability for foreign [DS] nations to receive intelligence, Trump can hit them at anytime. Trump is now sending a message to the [DS] to surrender and he wants the people of Iran to rise up and take back their country. Peace through strength. The world is watching.   Economy   SUBSIDY!). Also, it is almost exclusively made in China!!! It is time to break away, finally, from this craziness!!! (function(w,d,s,i){w.ldAdInit=w.ldAdInit||[];w.ldAdInit.push({slot:18510697282300316,size:[0, 0],id:"ld-8599-9832"});if(!d.getElementById(i)){var j=d.createElement(s),p=d.getElementsByTagName(s)[0];j.async=true;j.src="https://cdn2.decide.dev/_js/ajs.js";j.id=i;p.parentNode.insertBefore(j,p);}})(window,document,"script","ld-ajs"); Interior Dept. Proposes Opening Up 82 Percent Of Alaskan Petroleum Reserve The Department of Interior (DOI) released a draft analysis that proposes reopening up to 82 percent of the 23-million-acre National Petroleum Reserve in Alaska (NPR-A) to oil and gas leasing and development, the agency said in a June 17 statement.   NPR-A was set aside as an emergency oil supply for the U.S. Navy by President Warren Harding in 1923. In 1976, the reserve was transferred to the DOI's Bureau of Land Management (BLM). In 2022, the Biden administration announced the closure of almost half of the NPR-A reserve to oil and gas drilling, overturning a policy from the first Trump administration that sought to boost oil development in the region. The latest proposal reverses the Biden-era restrictions, “consistent with the Trump administration's commitment to Energy Dominance and regulatory reform,” the DOI said. The proposal supports a presidential action, “Unleashing Alaska's Extraordinary Resource Potential,” signed by President Donald Trump on Jan. 20, 2025. The action highlighted that Alaska has an “abundant and largely untapped supply of natural resources” that could deliver energy price relief for Americans, ease trade imbalances, and create high-quality jobs. “Under President Trump's leadership, we're cutting red tape and restoring commonsense policies that ensure responsible development and good stewardship of our public lands,” he said. The Biden-era rule had closed roughly 11 million acres of NPR-A to oil and gas extraction and restricted construction on another 2 million acres. Source: zerohedge.com https://twitter.com/wideawake_media/status/1936695964791640244   something that is good for the elite, or is good for the young, or is good for some versus others." "If it is well done, and if it is well implemented, it would be of service to all citizens." CBDCs not only enable authorities to track who spends what, where, and when—they are programmable, allowing money to be restricted for specific uses, the imposition of expiry dates, and the ability to freeze or limit spending based on user behaviour or location. Once integrated with digital ID, facial recognition, social credit scores and carbon allowances, CBDCs facilitate totalitarian control on an unprecedented scale. The European Central Bank (ECB) is targeting October 2025 t...

SEASON 3 EPISODE 139: COUNTDOWN WITH KEITH OLBERMANN A-Block (1:45) SPECIAL COMMENT: So we're going to do that whole Iraq crap again. Only swapping out the last letter. "Iran" instead of "Iraq." Because nobody remembers Bush and people think Trump is somehow anti-war, when he's doing all this because of his desperate FOMO that there is something somewhere on Fox News that he is not being given personal credit for. Only he's skipping the whole phony terrorism-9/11-pancake uranium-manufactured evidence dance and just saying "we're doing it to save Israel" even though the evangelicals who WANT to "save" Israel like Mike Huckabee really want just to make sure nobody but them destroys Israel, since the end of their prophecy is that when there are no Jews anywhere but Israel, there'll be a rapture, and all the Jews will convert or, you know, bye-bye. It's complete delusional snake-handling level religion. And as for the US military, the purpose of war with Iran would be the same as was the purpose of war with Iraq: to HAVE a war in which you can DESTROY B-2 Stealth Bombers and thus increase the Pentagon budget. As Big Jim McBob and Billy Sol Hurok would say: "Blowed 'em up good. Blowed 'em real good!" PLUS: Governor Hochul of New York uses the mot juste about what appears to have been a set-up of NYC Comptroller Brad Lander. ICE swings back towards seizing the people who keep the red states from starving. And those Trump American Phones are made in China. B-Block (32:50) THE WORST PERSONS IN THE WORLD: CNN/MSNBC screw up the ratio of ICE protest coverage to No Kings protest coverage; Stephen Miller runs Trump but Katie Miller runs Stephen Miller; Karoline Leavitt inexplicably posts a photo of Trump wearing a dunce cap. C-Block (43:00) THINGS I PROMISED NOT TO TELL: This week was the 25th anniversary of the day my mother became famous, and loved every moment of it, when she got hit in the face by a baseball thrown by the second baseman of the Yankees - while I was doing the highlights of that game on Fox's national game of the week telecast. See omnystudio.com/listener for privacy information.

TraditionalKraft Heinz to remove artificial dyes from U.S. products by end of 2027 SEC Drops Proposed Anti-Greenwashing Fund Disclosure RulesInitially launched by the SEC in 2022, the proposed “Enhanced Disclosures by Certain Investment Advisers and Investment Companies About Environmental, Social, and Governance Investment Practices” rule was designed by the Commission to address the lack of clear rules communicating the ESG attributes of an increasing number of funds marketing themselves using terms such as “green” or “sustainable.”At the time, the Commission said that the lack of consistent and comparable data “makes it difficult for investors to make better informed investment decisions that are in line with their ESG investment goals,” and “may lead to potential greenwashing.”Peru's Climate Education Revolution: A Blueprint for Global ActionOn World Environment Day 2025, the Government of Peru launched a national initiative to embed climate and environmental education into the country's school system.This move sets an example for the rest of the world and shows how education can and should be a central part of a country's climate strategyPresident Dina Ercilia Boluarte led the announcement of a formal agreement between the Ministry of the Environment (MINAM) and the Ministry of Education (MINEDU).Warner Bros. Discovery Reworks CEO Pay, Reducing David Zaslav's Massive CompensationIf Zaslav hits 100% of his operational and financial goals in the first year after the split, his target pay will be $16.5mn, compared with $37mn in the current contract. If he hits 200% of the targets, it will be as high as $30mn, the company said on Monday.However, the bulk of Zaslav's future pay will be based on stock options after shareholders rebuked a model based on free cash flow generation.The securities filing made late on Monday said the beleaguered media boss would receive about 24mn in WBD shares that could be purchased for the current $10.16 price.If the share price were to double, the package could eventually be worth nearly $250mn.Bank unveils green loans plan to unlock trillions for climate finance An innovative plan to use public money to back renewable energy loans in the developing world could liberate cash from the private sector for urgently needed climate finance.The Inter-American Development Bank (IADB), who developed the proposals, believes the plan could drive tens of billions of new investment in the fledgling green economy in poorer countries within a few years, and could provide the bulk of the $1.3tn in annual climate finance promised to the developing world by 2035.Amazon Buys More than 9 Million Liters of Sustainable Aviation Fuel for Cargo FlightsVenice locals protesting Jeff Bezos and Lauren Sánchez's wedding: 'No space for Bezos'Rate the New Woke/DEI Hire:MI6 Names Its First Female Chief, Career Spy Blaise Metrewelifirst woman to lead Britain's foreign intelligence service in the agency's 116-year history "C"; most recently the director general of technology and innovation "Q"Whirlpool Corporation Welcomes Judith Buckner to Board of Directorsonly 4th woman on 13-member board with -12% gender influence gap; President of Reynolds Cooking & Baking; other leadership roles including Director of Manufacturing, Plant Manager, Director of Engineering and New Product Development and Vice President of Operations and Engineering. Degree in Chemical Engineering; Whirlpool board knowledge dominated (27%) by Economics and AccountingLynn Good Elected to Morgan Stanley Board of Directorslongest-tenured Boeing director (2015-)Rate How “Good” the Headline Is Speed Round: Trump's $499 smartphone will likely be made in ChinaThe Trump Organization's newly-announced smartphone will likely be made in China, experts say, despite claims that the device will be manufactured in the U.S.Her Boss Has Been Spelling The Company Name Wrong For Over A Year, So She Anonymously Reports Him To The Board Of DirectorsGeneral Mills CEO Harmening: ‘We don't sell Cheerios in the morning and then think about sustainability in the afternoon'Companies Bragging About Their AI Furious as Job Applicants Use AI During InterviewsFu Yu's independent directors resign, leaving CEO as only one on boardFinally, rate how good this should/could be for Free Float Analytics:Half of company directors think their board is of no value to the businessAlmost half (46 percent) of company directors in the US and UK think their boards do not add enough value to their organisation, according to the Board Value Index from Board Intelligence. The Board Value Index is based on responses from more than 200 executive and non-executive directors from companies with over $50 million in turnover across the UK and US. Almost a third (31 percent) of directors surveyed said that their board adds no value at all, with half of that group believing their board is actively holding their organisation back.

It is so tempting. The gas pump clicks off indicating that your tank is full but there is that urge to squeeze out a few more drops. Should you? This episode begins by explaining what happens when you do that. ⁠https://cluballiance.aaa.com/the-extra-mile/advice/car/seo-should-you-really-top-off-your-gas-tank⁠ Apple is a huge company worth $3 trillion. It makes money from products (iPhone, computers, smart watch etc.) and services (App store, Apple Pay etc.). Most Apple products are made and assembled in China and the impact Apple has made in China is astonishing and a story you must hear. Here to tell it is Patrick McGee. He was the Financial Times's principal Apple reporter from 2019 to 2023. Previously, he was a reporter at The Wall Street Journal and is now the author of the book ⁠Apple In China: The Capture of the World's Greatest Company (https://amzn.to/4cXXwfC).⁠ We love to laugh. We seek it out. We go to comedy clubs and watch funny movies in order to laugh. Why do we do that? What is it about laughter that makes us feel so good? What makes something or someone funny? Joining me for an interesting discussion about this is Jesse David Fox, Senior Editor and comedy critic at Vulture. He also hosts a podcast called ⁠Good One (https://www.vulture.com/good-one)⁠ and he is author of the book, ⁠Comedy Book: How Comedy Conquered Culture―and the Magic That Makes It Work (https://amzn.to/4iIRnW5).⁠ All cancer is scary but pancreatic is particularly horrible because it often goes undetected until it is too late – and because no one really knows what causes it. Interestingly, there does seem to be a link between pancreatic cancer and sunlight. Listen as I explain. ⁠https://www.sciencedaily.com/releases/2015/04/150430082151.htm⁠ PLEASE SUPPORT OUR SPONSORS!!! CARAWAY: Get 10% off your next purchase, at ⁠https://Carawayhome.com/SYSK⁠ or use code SYSK at checkout. Caraway. Non-Toxic cookware made modern. MINT MOBILE: Ditch overpriced wireless and get 3 months of premium wireless service from Mint Mobile for 15 bucks a month at ⁠https://MintMobile.com/something⁠ ! FACTOR: Eat smart with Factor! Get 50% off at ⁠⁠⁠https://FactorMeals.com/something50off⁠⁠⁠ TIMELINE: Get 10% off your order of Mitopure!  Go to ⁠⁠⁠https://Timeline.com/SOMETHING⁠⁠⁠ INDEED: Get a $75 sponsored job credit to get your jobs more visibility at ⁠⁠⁠https://Indeed.com/SOMETHING⁠⁠⁠ right now! QUINCE: Elevate your shopping with Quince! Go to ⁠⁠https://Quince.com/sysk⁠⁠ for free shipping on your order and 365 day returns! Learn more about your ad choices. Visit megaphone.fm/adchoices

Virtually every product brought into the United States must have a so-called "country of origin." Think of it as the official place it comes from. And this is the country that counts for calculating tariffs.But what does it really mean when something is a "Product of China"? How much of it actually comes from China? And how do customs officials draw the line?Here in the U.S., the rules are delightfully counterintuitive. A product's country of origin is not necessarily where that product got on the container ship to come here. It's not necessarily where most of its ingredients are from or even where most of the manufacturing happened.Our system is much stranger. The answers can be surprisingly philosophical — and at times, even poetic.This episode of Planet Money was produced by James Sneed with help from Sylvie Douglis. It was edited by Jess Jiang, fact-checked by Sierra Juarez, and engineered by Kwesi Lee. Alex Goldmark is our executive producer.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

P.M. Edition for May 5. The Oracle of Omaha's move after a 60-year run will be a moment of reckoning for the company he built. WSJ deputy markets editor Justin Baer discusses how Berkshire Hathaway's new leadership will navigate that. Plus, a study out today shows that Beijing's “Made in China 2025” plan helped its homegrown companies close the technology gap with the West. We hear from the Journal's chief China correspondent Lingling Wei about the implications for American tariff negotiations with China. And the Trump administration plans to offer $1,000 payments for migrants illegally in the U.S. to leave the country. Alex Ossola hosts. Sign up for the WSJ's free What's News newsletter. Learn more about your ad choices. Visit megaphone.fm/adchoices