Podcasts about Mexican

Support our Halloween “Overcoming the Darkness” campaign to help people with depression: https://weirddarkness.com/HOPEThese fictional books predicted the Titanic, nuclear weapons, presidential names, and pandemic lockdowns before they happened, and with such terrifying accuracy that you'll question whether the authors were writing fiction — or prophecy.IN THIS EPISODE: The captain and crew of the ocean vessel St. Andrew not only saw what appeared to be a flying saucer – but narrowly avoided being destroyed by it when it dove into the sea, almost crashing into their ship. (The Falling Saucer) *** We hear of crashed UFOs, flying saucers, or extraterrestrial spacecraft – but… how reliable are the stories we've been told? We'll look at cases after the Roswell incident to see if they hold up. (Where Are The Crashed UFOs?) *** In the Mexican city of Durango there lived a witch who, while stunning beautiful, was grotesquely ugly when it came to her soul and personality – because people never seemed to believe her when she told them of the powers she possessed. And some regretted that. (The Witch of Durango) *** Imagine yourself in the Old West renting a carriage, forgetting to return it the next morning on time, and because of that, having the finger of murder being pointed at you. That's what happened to Hattie Woolsteen. (The Trial of Hattie Woolsteen) *** A cemetery off the western coast of Winnipeg has lost its gravestones, the house that used to be there is gone, but that doesn't mean that souls don't reside there. (The Legend of Nes Cemetery) *** But first – we'll look at nine books, works of fiction, but somehow they eerily predicted the future with stunning accuracy. We begin with that story. (Books That Predicted The Future) CHAPTERS & TIME STAMPS (All Times Approximate)…00:00:00.000 = Lead-In00:00:49.672 = Show Open00:03:07.223 = Books That Predicted The Future00:10:40.243 = The Falling Saucer00:17:27.342 = ***Where Are The Crashed UFOs?00:24:53.333 = Witch of Durango00:28:07.862 = Trial of Hattie Woolsteen00:36:22.416 = ***Legend of Nes Cemetery00:43:26.739 = Show Close*** = Chapter starts after ad break inserted at this time stampSOURCES AND RESOURCES FROM THE EPISODE…What Would It Take To Build Jules Verne's Space Cannon?: https://tinyurl.com/yyrktv2qSilas Newton's FBI File: https://vault.fbi.gov/silas-newton“Books That Predicted The Future” by Ben Gazur for Mental Floss: https://tinyurl.com/y4nb5j7b“The Falling Saucer” by A. Sutherland for Message to Eagle: https://tinyurl.com/yyv9ryt6“Where Are The Crashed UFOs?” by Nick Redfern for Mysterious Universe: https://tinyurl.com/y6lobv92“The Witch of Durango” by Robert Bitto for Mexico Unexplained: https://tinyurl.com/y6fnjpuz“The Trial of Hattie Woolsteen” by Robert Wilhelm for Murder By Gaslight: https://tinyurl.com/y5ba3e9h“The Legend of Nes Cemetery” by MJ Banias for Mysterious Universe: https://tinyurl.com/yxklmlh3=====(Over time links may become invalid, disappear, or have different content. I always make sure to give authors credit for the material I use whenever possible. If I somehow overlooked doing so for a story, or if a credit is incorrect, please let me know and I will rectify it in these show notes immediately. Some links included above may benefit me financially through qualifying purchases.)= = = = ="I have come into the world as a light, so that no one who believes in me should stay in darkness." — John 12:46= = = = =WeirdDarkness® is a registered trademark. Copyright ©2025, Weird Darkness.=====Originally aired: November 04, 2020EPISODE PAGE (includes sources): https://weirddarkness.com/BooksThatPredictedFutureABOUT WEIRD DARKNESS: Weird Darkness is a true crime and paranormal podcast narrated by professional award-winning voice actor, Darren Marlar. Seven days per week, Weird Darkness focuses on all thing strange and macabre such as haunted locations, unsolved mysteries, true ghost stories, supernatural manifestations, urban legends, unsolved or cold case murders, conspiracy theories, and more. On Thursdays, this scary stories podcast features horror fiction along with the occasional creepypasta. Weird Darkness has been named one of the “Best 20 Storytellers in Podcasting” by Podcast Business Journal. Listeners have described the show as a cross between “Coast to Coast” with Art Bell, “The Twilight Zone” with Rod Serling, “Unsolved Mysteries” with Robert Stack, and “In Search Of” with Leonard Nimoy.DISCLAIMER: Ads heard during the podcast that are not in my voice are placed by third party agencies outside of my control and should not imply an endorsement by Weird Darkness or myself. *** Stories and content in Weird Darkness can be disturbing for some listeners and intended for mature audiences only. Parental discretion is strongly advised.#WeirdDarkness #BooksThatPredictedTheFuture #ScienceFiction #TitanicPrediction #CreepyPredictions #FictionBecomesReality #PropheticNovels #EeriePredictions #UnexplainedMysteries #BooksTheCameTrue

Some hauntings don't begin in an abandoned house — they begin in childhood. This chilling true ghost story traces back to a single unforgettable night when the storyteller was just five years old. Their mother often used a Ouija board, though they didn't understand at the time why it felt wrong. One day an older neighbor advised the mother to perform a Mexican folk cleansing ritual by placing an egg in a clear bowl beneath the bed. That same week, the family's beloved cat, Spike, was tragically hit by a car. That night, while sleeping in the mother's bed, the child woke to see Spike hobbling toward them — bloodied but alive — before slipping beneath the bed. When they leaned down to look, the cat was gone. All that remained was the egg in the bowl. For them, that was the start of everything. From ages 6 to 10 came nights of what they now recognize as sleep paralysis: waking in bed yet unable to move, a buzzing rush of dread in their ears, and the terrifying sense that something unseen was slowly approaching from the dark. Decades later, the lights are still left on at night, the shadows never fully trusted. That first night with the egg and the ghostly cat seemed to open a door that has never truly closed. #TrueGhostStory #GhostCat #RealHaunting #SleepParalysis #MexicanFolkMagic #EggUnderTheBed #ParanormalEncounters #SpiritVisitation #ShadowPeople #RealGhostStoriesOnline #HauntedSinceChildhood #GhostEncounter Love real ghost stories? Don't just listen—join us on YouTube and be part of the largest community of real paranormal encounters anywhere. Subscribe now and never miss a chilling new story:

Halloween decorations might be going up, but the real horror story is unfolding on America's streets. In this episode, we uncover the staggering scale of cartel-linked gangs operating in U.S. cities and the federal crackdown now dismantling their networks. From Chicago's 110,000-strong illegal immigrant gang army to the FBI and LAPD's takedown of a Mexican mafia–linked crew in California, the fight is escalating. We dig into shocking revelations of bounties placed on federal agents, the infiltration of terrorist-linked criminals, and the political leaders accused of enabling chaos. Is this the turning point in America's war against the cartels—or just the beginning?

The Athletic's Felipe Cárdenas joins Morning Footy to talk all things El Tri ahead of friendlies against Colombia and Ecuador. What does success look like for Javier Aguirre after a rough September window? How will Mexico cope with Rodrigo Huesca's injury, and can Julián Araujo break into the starting XI before the World Cup? Plus, with Gilberto Mora in action at the U20 World Cup, what does the future hold for the Mexican prodigy? Morning Footy is available for free on the Audacy app as well as Apple Podcasts, Spotify and wherever else you listen to podcasts.  Visit the betting arena on CBSSports.com for all the latest in sportsbook reviews and sportsbook promos for betting on soccer For more soccer coverage from CBS Sports, visit https://www.cbssports.com/soccer/ To hear more from the CBS Sports Podcast Network, visit https://www.cbssports.com/podcasts/ Watch UEFA Champions League, UEFA Europa League, UEFA Europa Conference League, UEFA Women's Champions League, EFL Championship, EFL League Cup, Carabao Cup, Serie A, Coppa Italia, CONCACAF Nations League, CONCACAF World Cup Qualifiers, Lamar Hunt U.S. Open Cup, NWSL, Scottish Premiership, AFC Champion League by subscribing to ⁠⁠⁠⁠⁠⁠⁠Paramount+⁠⁠⁠⁠⁠⁠⁠ Visit the betting arena on CBS Sports.com: https://www.cbssports.com/betting/ For all the latest in sportsbook reviews: https://www.cbssports.com/betting/sportsbooks/ And sportsbook promos: https://www.cbssports.com/betting/promos/ For betting on soccer: https://www.cbssports.com/betting/soccer/ To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Welcome back to a brand new season of THE WILD! Travel with Chris as he uncovers unexpected stories from nature. Like jaguars - America’s biggest cat - trying to navigate the giant steel wall on the Mexican border; tiny hummingbirds searching to find their next meal along a landscape of nectar; a magnificent humpback comeback right off the coast of Vancouver, and many more. There's so much inspiration among creatures that are facing a new world of threats and finding ways to adapt and thrive. New episodes of THE WILD come out starting on October 21, 2025. You can help us continue to create this special immersive storytelling by joining THE WILD Patreon community at www.patreon.com/chrismorganwildlife or donating at kuow.org/donate/thewild. Thank you. THE WILD is a production of KUOW in Seattle in partnership with Chris Morgan Wildlife and Wildlife Media. It is produced by Matt Martin and Lucy Soucek, and edited by Jim Gates. It is hosted, produced and written by Chris Morgan. Fact checking by Apryle Craig. Our theme music is by Michael Parker. Follow us on Instagram (@thewildpod) and (@chrismorganwildlife) for more adventures and behind the scenes action!See omnystudio.com/listener for privacy information.

Pablo Acosta ruled Mexico's drug trade from a dusty border town, turning Ojinaga into a narco-empire that funneled billions in cocaine, weed and heroin into America during the 1980s. Known as the Fox of Ojinaga, he was a ruthless trafficker who taught the narco-world that it was better to buy the authorities than fight them. His dealings with the Colombian cartels changed the Mexican underworld as we know it...until a coke problem and a bloody FBI-backed raid in 1987 turned a remote Mexican village into a war zone. This is the story of the man who pioneered the border drug corridor, leaving a legacy that still shapes the cartel wars today. https://quince.com/underworld for all your clothing needs, use code Underworld at checkout! Learn more about your ad choices. Visit megaphone.fm/adchoices

Tucker and Sydney join the boys for a wild good time and we laugh our little heads off. Apologies for the missing video! (Ryan here, I goofed up my dang side of things, I'm sorry!):36 - At the Mall11:43 - Dream Cheating22:00 - Sleep Routine33:12 - Pizza Order47:27 - Sound Guys1:07:37 - Gen X TeacherGet the full fat version at patreon.com/mandog!!Subscribe to ⁠⁠⁠ManDog on YouTube!⁠ - https://www.youtube.com/channel/UCNW0sgvxgiENf8OKGjNmoZg Check out ⁠⁠⁠BigGrandeWebsite.com⁠⁠⁠! - https://biggrandewebsite.com/ Subscribe to ⁠⁠⁠Big Grande⁠⁠ on Youtube! - https://www.youtube.com/@biggrandevids Eat Pray Dunk and Hey Randy on CBB World! - https://www.comedybangbangworld.com/ Yes, Also YT! - https://www.youtube.com/channel/UCgWKnIrmQ973mnHJtRRNAdA

Gravel bike? Adventure bike? Bikepacking rig? With a drop handlebar but wide tires, proper suspension on both ends, and geometry that makes sense for good times on dirt, the just-released Trek CheckOUT looks like it's ready for... well, just about anything, be it a quick singletrack rip or a race from Canada to the Mexican border. Will Tracy and Levy look into the CheckOUT's features, including its near-endless mounting points and the new, longer travel Rudy XL fork, and Levy shares his questionable opinion from a mountain biker's perspective.  Velo's managing editor, Will Tracy, is also grilled by Levy to find out how he became The Boss, his time working for Peloton magazine, the differences between print and online cycling media, and how watching a race as a young kid shaped the rest of his life.

Uc Encarnacion v. Bondi, No. 22-1601 (9th Cir. Sept. 30, 2025)fugitive disentitlement doctrine; adverse credibility; demeanor not reliable; omissions; experts to use in Mexico CAT claims; OIL abandoning issue in vague footnote; Mexican mental health facilities; particularized risk of torture not overly burdensome  Maurice v. Bondi, No. 21-1395 (1st Cir. Oct. 2, 2025)adjustment of status; uncorroborated police reports; failure to follow BIA precedent; uncorroborated police reports to deny discretionary relief; Arreguin; unique stop time rule arguments; Rosa; fundamental fairness Amos v. Att'y Gen. U.S., No. 22-2095 (3d Cir. Oct. 1, 2025)due process; right to interpreter; credibility; particularly serious crime — no step two without meeting the step one elements analysis, and conspiracy; N-A-M-; exhaustion; error to deny CAT claim based on speculation; failure to identify attackers not fatal; CAT corroboration requirements; flight to Canada and return as applicant for admission; stand alone § 212(h) waiver United States v. Campbell, No. 23-6186 (10th Cir. Sept. 30, 2025)Oklahoma armed robbery; Borden; realistic probability test satisfied by the text; looking to similar out-of-state statutes and decisions; recklessness Rangel-Fuentes v. Bondi, No. 23-9511 (10th Cir. Sept. 29, 2025)no deference; Loper Bright; qualifying relative; non-LPR cancellation of removal; age out; 4,000 cap; BIA notice of appeal requirements; nexusSponsors and friends of the podcast!Kurzban Kurzban Tetzeli and Pratt P.A.Immigration, serious injury, and business lawyers serving clients in Florida, California, and all over the world for over 40 years.  Eimmigration "Simplifies immigration casework. Legal professionals use it to advance cases faster, delight clients, and grow their practices."Homepage!Demo Link!eimmigration and Visalaw! Stafi"Remote staffing solutions for businesses of all sizes"Promo Code: STAFI2025Click me! Gonzales & Gonzales Immigration BondsP: (833) 409-9200immigrationbond.com   Want to become a patron?Click here to check out our Patreon Page! CONTACT INFORMATIONEmail: kgregg@kktplaw.comFacebook: @immigrationreviewInstagram: @immigrationreviewTwitter: @immreview About your hostCase notesRecent criminal-immigration article (p.18)Featured in San Diego Voyager DISCLAIMER & CREDITSSee Eps. 1-200Support the show

President Trump says Israel and Hamas have agreed to his peace proposal and will soon begin ending the war in Gaza, Mexican drug cartels have put bounties on ICE agents, and the transgender man who attempted to kill Justice Kavanaugh gets a sweetheart deal from a Biden-appointed Judge. Get the facts first with Morning Wire. Get the facts first with Morning Wire. - - - Wake up with new Morning Wire merch: https://bit.ly/4lIubt3 - - - Today's Sponsors: Balance of Nature - Go to https://balanceofnature.com and use promo code WIRE for 35% off your first order as a preferred customer PLUS get a free bottle of Fiber and Spice. American Beverage Association - Learn more about America's beverage companies at https://WeDeliverForAmerica.org - - - Privacy Policy: https://www.dailywire.com/privacy morning wire,morning wire podcast,the morning wire podcast,Georgia Howe,John Bickley,daily wire podcast,podcast,news podcast Learn more about your ad choices. Visit megaphone.fm/adchoices

Este episodio analiza tres errores frecuentes en español: el uso incorrecto del condicional, el futuro simple y el presente continuo. Con ejemplos, explicamos cómo evitar estas confusiones al traducir del inglés para hablar de manera más natural y precisa en español.- Para ver los show notes de este episodio visítanos en Patreon.- Venos en video en YouTube.- ¡Si el podcast te es útil por favor déjanos un review en Apple Podcasts!- Donate: https://www.paypal.me/nohaytos No Hay Tos is a Spanish podcast from Mexico for students who want to improve their listening comprehension, reinforce grammar, and learn about Mexican culture and Mexican Spanish. All rights reserved.

Are we actually a “melting pot”… or three of them? On Today's Episode, we unpack Will Herberg's 1955 idea of the Triple Melting Pot—how 20th-century immigrants didn't just blend into one “American,” but largely assimilated along religious lines: Protestant, Catholic, and Jewish. We track how parish schools, marriage patterns, and urban political machines forged identity—and how that fed party politics from Boston ward bosses to Nixon's “silent majority.” Then we fast-forward: shifting definitions of “whiteness,” interfaith marriage today, and what current immigration waves might mean for the next American identity. TIMESTAMPS 00:00 – Cold open: new format, October vibes & Hawaiian shirts 04:00 – The big question: immigration, demographics & the “future American character” 08:05 – The Triple Melting Pot (Herberg 1955): Protestant / Catholic / Jewish lanes 12:00 – Old American sectarianism: Puritans, Anglicans, Presbyterians, Quakers 16:00 – Marriage data: interfaith vs. intra-faith patterns in the mid-20th century 19:05 – Parish schools, Knights of Columbus & the urban machine politics 21:10 – Party alignment: ethnic Catholics vs. old-stock Protestant America 22:45 – The Solid South, realignment & Nixon's 1972 landslide 28:00 – “White America”: how the term shifted from civil-rights era to immigration debates 30:10 – Today's picture: intermarriage up, taboos down—so what binds identity now? 34:00 – Mexicans “absorbed,” new waves, and why 1950s frameworks miss today This is a segment from a longer Bro History recording. Get full episodes early & ad-free on our Substack. Links to our other stuff on the interwebs: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@BroHistory⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://brohistory.substack.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ #338 Learn more about your ad choices. Visit megaphone.fm/adchoices

Medellín, Colombia — once the heartbeat of Pablo Escobar's empire and the most dangerous city on Earth — has transformed in shocking ways. In this episode , Johnny dives deep into the hidden world of Medellín's modern drug trade.

Megan chats to Elena Davis about how to weather algorithm storms, refresh content with intention, and lean into authentic connection to keep growth alive. Cucina by Elena is a food blog for simple, high-quality, and flavorful Italian, American, Mexican-inspired, and Mediterranean recipes. Whether you're looking for an easy weeknight meal, a nostalgic family dish, or a stunning dessert, my recipes are made to be approachable, delicious, packed with real ingredients, and full of love. If you believe in the power of simple recipes that connect, comfort, and inspire, you're in the right place!  Elena shares her story of perseverance after multiple algorithm hits. She reveals the strategies that helped her revive traffic, from updating posts to leaning into community and experimenting with video and AI. Key points discussed include: - Community is the safety net: When algorithms shift and traffic tanks, it's your readers who will carry you through. - Update old content: Refreshing posts is often more powerful than creating new ones (and can bring key recipes back to life even after major drops). - Lean into SEO structure: Interlinking, pruning outdated posts, and cleaning up technical clutter. - Experiment with AI: Instead of fearing AI overviews, how can you use them to your advantage? Think writing simple summaries and recipe overviews that make your content AI-friendly, while still keeping it human. - Video is non-negotiable: Reels, YouTube, and TikTok aren't optional anymore. - Be memorable: Intentional branding can make your site unforgettable in a sea of recipe blogs. - Keep telling your story: Your background, culture, and experiences aren't boring. Readers need to hear them again and again to deepen connection and build brand trust. - Pinterest and email still work: Despite changing platforms, these steady drivers continue to bring results. Connect with Elena Davis Website | Instagram

It's the classic battle of generations: annoyed teen vs strict grandma. Who will win?! Jonny and Aileen discuss the Mexican film, Mal de Ojo. Nala, a 13-year-old city girl, travels with her family to her grandmother's home in the countryside, to try to find a cure for her little sister's mysterious illness. But she'll soon find her granny is not exactly what she seems. Jonny and Aileen also talk about Mexican actress Ofelia Medina, director Isaac Ezban's future Stephen King project and the legend of the bacá and it's Dominican roots. Remember to subscribe, rate and review!Follow our redes sociales:BlueSky: @uyquehorror.bsky.socialTikTok: @uyquehorrorInsta: @uyquehorrorTwitter: @Uy_Que_HorrorFind all the películas we cover on our LinkTree.Join our Patreon!

Don't forget to go to BEERnardo this weekend! Enjoy this classic episode: Jeff and Jeff reflect on the ILB Team's journey to 100 episodes.  ILB favorite moments and stories--Mexican jails, Irish horses, Doc's greatest hits, and what horrors lie just below the sand!  With great beer, of course, thanks to Mo at Viewpoint Brewing.

At Fiesta Mexicana in Woodburn, joint Mexican and American flags fly in the air. Colorfully dressed Aztec dancers take the stage. And elote is everywhere.    It’s a celebration, but this year it’s become something more: an act of resistance.    “We have to continue to do this despite everything, despite the harm, despite the oppression, despite the discrimination. We must persevere because that’s la lucha (the fight), that’s what it's about,” said Juan Cervantes Morales, a Fiesta Mexicana Vendor, in Spanish.    Despite several cultural events being cancelled around the state and country, Fiesta Mexicana decided to carry on and provide a space for community members to be together and celebrate their culture.    “It is critical that our new generations learn about these cultural practices, because it is through these same practices that they will inherit so many of the cultural values that will strengthen their lives,” said Eduardo Cruz Torres Amictlan of Huehca Omeyocan in Spanish.    On this week’s episode, OPB’S Jenn Chávez and Alicia Avila share the story of Fiesta Mexicana — its history, how it represents cultura, resilencia y resistencia today, and what it means to Mexicans around Oregon.    A thank you to Alicia Avila, who produced a documentary for OPB Oregon Experience called “Fiesta y Resistencia.”    For more Evergreen episodes and to share your voice with us, visit our showpage. Follow OPB on Instagram, and follow host Jenn Chávez too. You can sign up for OPB’s newsletters to get what you need in your inbox regularly.   Don’t forget to check out our many podcasts, which can be found on any of your favorite podcast apps: Hush  Timber Wars Season 2: Salmon Wars Politics Now Think Out Loud And many more! Check out our full show list here.  

BALI RETURNS TO THE SHOW!Austin FC fell 3-1 at home to St. Louis City SC, their third straight loss across all competitions. The crew breaks down the match, from Stuver's record-breaking night to Austin's struggles with fatigue and finishing, and what Coach Nico's lineup choices mean heading into a crucial home clash vs. LAFC before Decision Day against San Jose. We also recap the heartbreaking U.S. Open Cup Final loss to Nashville and discuss what Austin needs to do to stay in the playoff race. Plus, in the Europe Segment, Mexico's U20s advance after beating Morocco, Arsenal leapfrog Liverpool to first in the EPL, and Real Madrid and Chelsea secure big wins, all while a scandal hits Mexican football as Omar Bravo faces serious allegations.

Newt talks with renowned TV journalist and bestselling author Bill O’Reilly about his latest book, “Confronting Evil.” The book, which quickly became a New York Times bestseller, explores the actions of some of history's most notorious figures, including Genghis Khan, Caligula, Henry VIII, and modern figures like Putin and the Mexican drug cartels. O'Reilly explains his motivation for writing about the concept of evil, noting a perceived rise in malevolent behavior globally and particularly in the United States. He emphasizes the importance of recognizing and confronting evil, which he believes is often ignored in modern society. Their conversation also touches on current global issues, such as the influence of the Mexican drug cartels and the threat posed by Vladimir Putin, whom O'Reilly describes as a dangerous psychopath. He also highlights the need for a collective reassessment of how society deals with evil and the role of leadership in addressing these challenges.See omnystudio.com/listener for privacy information.

Drama on a SundayFirst, a look at the events of the day.Then, The Lives of Harry Lime starring Orson Welles, originally broadcast October 5, 1951, 74 years ago, Operation Music Box.  In London, Harry breaks three music boxes and founds an orphan asylum!Followed by Dragnet starring Jack Webb, originally broadcast October 5, 1950, 75 years ago, The Big .38.  Friday and Romero investigate a series of robberies committed by a gunman wielding a .38 revolver. The suspect has been holding up liquor stores and small businesses, showing no hesitation in using violence.Then, Philo Vance starring Jackson Beck, originally broadcast October 5, 1948, 77 years ago,  The Bulletin Murder Case.  Vance becomes involved when a newspaper bulletin reports the murder of a prominent man before the crime has actually been committed. Soon after the bulletin airs, the man is indeed found dead, exactly as described.Followed by Frontier Gentleman starring John Dehner, originally broadcast October 5, 1958, 67 years ago, The Librarian.   A librarian from Boston and a Confederate veteran battle over a homestead in the Dakota Territory. Finally, Lum and Abner, originally broadcast October 5, 1942, 83 years ago, New Observatory Named. Abner plans to buy a Mexican jumping bean farm. Lum is going to buy land atop a mountain for an observatory.   Thanks to Laurel for supporting our podcast by using the Buy Me a Coffee function at http://classicradio.streamIf you like what we do here, visit our friend Jay at http://radio.macinmind.com for great old-time radio shows 24 hours a day

Harriett is joined by Silvia Moreno-Garcia to discuss her chilling bestseller Mexican Gothic. The story begins when Noemí Taboada, a glamorous socialite from 1950s Mexico City, receives a desperate letter from her cousin Catalina, claiming her new husband is poisoning her. Unsure if Catalina is mad or truly in danger, Noemí rushes to High Place - a decaying English manor transplanted to the Mexican mountains. But is she to be the rescuer, or the unwitting prey of the evil that festers in the bones of the house? High Place, and its inhabitants, want Noemí, and it will take all her courage and ingenuity to save her cousin, and herself. A masterful blend of gothic suspense, startlingly vivid imagery and dark romance, Mexican Gothic has sparked intense fascination from readers around the world - and Silvia Moreno-Garcia will be answering questions from our global audience of book lovers. Why is Gothic literature seeing a resurgence in the 21st century? How does horror allow us to explore themes of colonialism and sexual violence? And where is the very real cemetery that inspired the setting of High House?

America’s Favorite Drink has a fascinating story! In the course of its colonial period, Coffee was first introduced to the Mexican state of Veracruz, from the Antilles. Mexico cultivates mostly shade-grown Arabica coffee which grows particularly well in the southern coastal regions—conditions that, in Mexico's relatively cooler climate, are favorable for higher-quality coffees. Check out the YouTube versions of this episode at: https://youtu.be/Bqgjy1EXWo4 https://youtu.be/EH8mi-2CKu4 https://youtu.be/Ul48a8d11hE 5 Minute History podcast available at https://amzn.to/3ZvCs7S 5 Minute Biographies podcast available at https://amzn.to/40vClKZ Coffee books available at https://amzn.to/42ZcP2u Arabica Coffee Beans available at https://amzn.to/3zlBPDh Mexican Coffee books available at https://amzn.to/3Kn4QVz PragerU books available at https://amzn.to/3HWXgOQ Hillsdale College books & podcasts available at https://amzn.to/3YZPsST Jamestown products available at https://amzn.to/3RW5kEm Pocahontas items available at https://amzn.to/3IerBc7 John Smith books available at https://amzn.to/40NdyCE Charles Perrault books available at https://amzn.to/3KcMcOG Fairy Tale books available at https://amzn.to/415Goh3 Academy Award books available at https://amzn.to/41jFDRF Oscar books available at https://amzn.to/3MiBDMP Hollywood books available at https://amzn.to/3Mh7U6Q ENJOY Ad-Free content, Bonus episodes, and Extra materials when joining our growing community on https://patreon.com/markvinet SUPPORT this channel by purchasing any product on Amazon using this FREE entry LINK https://amzn.to/3POlrUD (Amazon gives us credit at NO extra charge to you). Mark Vinet's TIMELINE video channel: https://youtube.com/c/TIMELINE_MarkVinet Website: https://markvinet.com/podcast Facebook: https://www.facebook.com/mark.vinet.9 Twitter: https://twitter.com/HistoricalJesu Instagram: https://www.instagram.com/denarynovels Mark's Books: https://amzn.to/3k8qrGM Audio credit: The 5 Minute History podcast with Wayne Armstrong; PragerU 5-Minute Videos with Larry Schweikart: America's Socialist Origins & Burt Folsom: Why Is America So Rich?; Timeline YouTube video channel by Mark Vinet (Wadem Productions). Audio excerpts reproduced under the Fair Use (Fair Dealings) Legal Doctrine for purposes such as criticism, comment, teaching, education, scholarship, research and news reporting.See omnystudio.com/listener for privacy information.

This week, Vanessa recommends a whole batch of debut novels to read for Latine Heritage Month. Subscribe to All the Books! using RSS, Apple Podcasts, or Spotify and never miss a book. Sign up for the weekly New Books! newsletter for even more new book news. Ready for a cozy, bookish autumn? Let Tailored Book Recommendations help you find your next favorite read with handpicked suggestions from professional book nerds. Get started today from just $18! Books Discussed: The Many Mothers of Dolores Moore by Anika Fajardo Archive of Unknown Universes by Ruben Reyes Jr. An Amateur Witch's Guide to Murder by K. Valentin Beasts of Carnaval by Rosália Rodrigo Mayra by Nicky Gonzalez The Undoing of Alejandro Velasco by Diego Boneta The Latina Anti-Diet by Dalina Soto Make It Plant-Based! Mexican: 50+ Recipes for Vegan Soups, Tacos, Tortas, and Sweets by Andrea Aliseda If We Were a Movie by Zakiya N. Jamal Salvación by Sandra Proudman Capitana by Cassandra James Camila Núñez's Year of Disasters by Miriam Zoila Pérez For a complete list of books discussed in this episode, visit our website. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this bonus episode we speak with Latin GRAMMY-winning, Mexican singer-songwriter, Silvana Estrada. She talks to us all about her self-produced studio album Vendrán Suaves Lluvias, which is out October 17 via Glassnote Records.In this new album, Silvana invites listeners into a deeply personal, intricately crafted world, one that embraces contradiction, vulnerability, humor, and beauty in equal measure. Tamarindo is a lighthearted show hosted by Brenda Gonzalez and Delsy Sandoval talking about politics, culture, and self-development. We're here to uplift our community through powerful conversations with changemakers, creatives, and healers. Join us as we delve into discussions on race, gender, representation, and life! You can get in touch with us at www.tamarindopodcast.com Brenda Gonzalez and Delsy Sandoval are executive producers of Tamarindo podcast with production support by Karina Riveroll of Sonoro Media. Jeff Ricards produced our theme song. If you want to support our work, please rate and review our show here. SUPPORT OUR SHOW Contribute to the show: https://www.paypal.com/paypalme/tamarindopodcast1 Follow Tamarindo on instagram @tamarindopodcast and on YouTube: https://www.youtube.com/@TamarindoPodcast-143 Tamarindo's mission is to use laughter and conversation to inform, inspire and positively impact our community. Learn more at tamarindopodcast.com

Un biologiste marin connu, Mauricio Hoyos, s'est fait blesser par un requin.A well-known marine biologist, Mauricio Hoyos, was injured by a shark.Ça s'est passé pendant une mission scientifique super importante près de l'Île Cocos, un spot incroyable pour la vie marine.It happened during a super important scientific mission near Cocos Island, an incredible spot for marine life.Alors, premièrement, les faits.So, firstly, the facts.Mauricio Hoyos c'est un biologiste mexicain de 48 ans.Mauricio Hoyos is a 48-year-old Mexican biologist.Il a été sérieusement touché samedi dernier.He was seriously injured last Saturday.En gros, il essayait de marquer un requin, un beau spécimen d'environ 4 mètres pour pouvoir le suivre.Basically, he was trying to tag a shark, a beautiful specimen about 4 meters long, so they could track it.Et là, au large de l'Île Cocos, le requin l'a mordu à la tête, visage et bras.And there, off the coast of Cocos Island, the shark bit him on the head, face, and arm.Heureusement, on a pu le stabiliser avant de l'envoyer à l'hôpital à San José.Fortunately, they were able to stabilize him before sending him to the hospital in San José.C'était pas juste un touriste qui plongeait, hein, Hoyos, il était là pour une expédition de la One Ocean Worldwide Coalition.He wasn't just a tourist diving, you know, Hoyos, he was there for an expedition with the One Ocean Worldwide Coalition.Son truc à lui, c'est vraiment la protection des requins.His thing is really the protection of sharks.Et les responsables insistent, ce genre d'accident en recherche, c'est vraiment exceptionnel.And officials insist, this kind of accident in research is truly exceptional.Et finalement, parlons du lieu et de la rareté.And finally, let's talk about the location and the rarity.L'Île Cocos, c'est un Parc National, un vrai paradis pour les requins.Cocos Island is a National Park, a real paradise for sharks.Une quinzaine d'espèces différentes.About fifteen different species.Plein de plongeurs y vont, mais malgré tous ces requins, les attaques c'est rarissime là-bas.Lots of divers go there, but despite all these sharks, attacks are extremely rare there.La dernière fois qu'il y a eu un mort, c'était en 2017.The last time there was a death was in 2017.Donc ce qui vient de se passer, c'est vraiment une exception.So what just happened is truly an exception.Ça nous rappelle juste que bosser au plus près des animaux sauvages, même quand on est un pro, bah ça comporte toujours des risques imprévisibles.It just reminds us that working closely with wild animals, even when you're a pro, well, it always involves unpredictable risks. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

This episode contains mild adult language that may be offensive to some.   Dave Brown, owner/operator of Dave Brown Outfitters, joins the podcast to describe the life of a professional wild bird guide. For several decades, Dave has been outfitting fly anglers and bird hunters from the Mexican border into Canada, and his perspective on the guide's life is informed by years and miles. Dave always brings a unique and considered perspective to issues of conservation, private land access, a nomadic pursuit of the seasons, and a whole lot more.    

What effects are the Chevron refinery explosion in El Segundo last night having on local air quality? The annual Feria de Moles is back this weekend, celebrating the rich variety of Mexican moles. And for Food Friday, our Cheap Fast Eats series returns to neighborhoods we've already visited...to try some places we missed the first time. Plus, more in this Afternoon Edition of The L.A. Report.Visit www.preppi.com/LAist to receive a FREE Preppi Emergency Kit (with any purchase over $100) and be prepared for the next wildfire, earthquake or emergency! Support The L.A. Report by donating at LAist.com/join and by visiting https://laist.comSupport the show: https://laist.com

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

Send us a textSPECIAL NOTE: SEASON 15 OF THE GOOD, THE POD AND THE UGLY CELEBRATES THE USE OF THE PRACTICAL AND DIGITAL EFFECT KNOWN AS THE SQUIB. IRL GUN VIOLENCE IS INTOLERABLE AND RENOUNCED BUT... CINEMATIC VIOLENCE WILL BE CELEBRATED IN A WAY THAT MAY DISTURB SOME LISTENERS.  Yo, put the da bomb rap-rock mix CD on the Walkman, brush off your fly three-button boxy suit, and get your pre-9/1l cool on fo' shizzle, home skillet, as TGTPTU breaks with its patent-pending temporal pincer movement to cover THE WAY OF THE GUN (2000).   Before he (strike as appropriate: ruined / renewed / continued) the Mission Impossible film franchise but after winning the Best Original Screenplay Oscar for 1995's The Usual Suspects, Christopher McQuarrie would write and direct this (strike as appropriate: possible war crime / secret masterpiece / neo-Western action-thriller satire), and land in director jail. Unlike a highly successful sequel he'd write and produce two decades later also with “gun” in the title, McQuarrie's directorial debut was not “top,” nor would it receive any Academy noms for Orig Screenplay or Best Pic. Instead, it would be twelve years before McQuarrie would direct again when he'd write and direct Jack Reacher (the one ((strike as appropriate: starring / miscast)) with Tom Cruise).   The Way of the Gun was purportedly McQuarrie's attempt to unmake the antihero criminal movie popular by the late-90s by going further than other films had in making its felonious buddy protagonists not just unlikeable but reprehensible. Selected for the job, after many turned down the role, Ryan Phillippe who got a haircut and adopted a voice for the role of Parker (no relation to the Richard Stark series) and the always magnetic Benicio del Toro as Longbaugh. These two petty but also not-so-petty criminals happen upon a scheme during their brief road trip's peeing in bottles, punching women, and distributing sperm to banks for quick cash, a plan involving kidnapping for ransom a surrogate mother named Robin (played by Juliette Lewis) who SPOILER ALERT whose baby doctor is her baby daddy who, despite having a different last name, is SPOILER the son of the expected father of the embryo that didn't take and the plot gets (strike as appropriate: purposively complex / even dumber / more twisted / majorly buggin') from there. Another Lewis, pod favorite and Juliette's father Geoffrey, is introduced (strike as appropriate: losing / winning) at a complex variation of Russian roulette as part of James Caan's Members-only posse who mount up for the film's squibbiest moment, a finale at a Mexican cantina and whorehouse.  O.G. host Ken casts Jonah Hill as Jonah Hex in a McG remake of the film while hosts Thomas and Ryan introduce Natural Born Killers into the chat, wondering if it not The Friends of Eddie Coyle for the 90s. Guest host Jack defends the movie's inclusion in Season 15 as all that and a bag of chips and not wiggity wiggity wack. Next week is Robocop. Psych! My bad. That's in the pairing after next. Follow and subscribe if you want the 411. Also, send an electronic mail down the information superhighway to thegoodthepodandtheugly@gmail.com if you want Thomas's copy on DVD. We outtie.THEME SONG BY: WEIRD A.I.Email: thegoodthepodandtheugly@gmail.comFacebook: https://m.facebook.com/TGTPTUInstagram: https://instagram.com/thegoodthepodandtheugly?igshid=um92md09kjg0Bluesky: @goodpodugly.bsky.socialYouTube: https://www.youtube.com/channel/UC6mI2plrgJu-TB95bbJCW-gLetterboxd (follow us!):Podcast: goodpoduglyKen: Ken KoralRyan: Ryan Tobias

Let us know what you enjoy about the show!A church choir, a missed criminology path, and a flyer for Jesus Christ Superstar—Jaime Lozano's origin story doesn't sound like a straight line to Broadway, but it sings like one.We sit down with Mexican Broadway composer, lyricist, orchestrator, and music director Jaime Lozano to unpack how a series of gut-led choices, generous communities, and a stubborn belief in possibility shaped his art and life. From becoming the first Mexican graduate of NYU's musical theater MFA to rebuilding after a visa scam forced him to return to Monterrey, Jaime shares the real immigrant journey behind Songs by an Immigrant and the musicals that center Latinx voices with heart, humor, and cultural depth.We explore why representation in musical theater matters, how Spanish, English, Spanglish—and every accent—belong in the story, and what it means to write honestly when life is loud. Jaime opens up about composing with his child dancing in the living room, swapping projects when inspiration sparks, and choosing Times Square's chaos or a quiet Rhinebeck lake with equal joy.With wisdom on prioritizing the important over the urgent, trusting that deadlines serve the work and not the other way around, and measuring success by impact on his community, Jaime reminds us that art is a language for belonging.

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

In this episode of Nashville Restaurant Radio, I sit down with Julio Hernandez, the visionary chef and owner of Maiz De La Vida, one of Nashville's most beloved Mexican food concepts. Julio opens up about the challenges of running and scaling three locations, from staffing and consistency to the constant hustle of keeping quality at the forefront.We also dive into some big news—Julio shares details about a potential new location and what that expansion could mean for the future of Maiz De La Vida. Beyond business, Julio's passion for giving back shines through in our conversation. He discusses his involvement with Giving Kitchen, the importance of industry nights as a way to build camaraderie among hospitality workers, and an all-new community celebration called Cornstock—a party you won't want to miss.This episode is a mix of candid entrepreneurial insights, community focus, and Julio's trademark energy that has made Maiz De La Vida such a special part of Nashville's dining scene.What You'll Learn in This Episode: • The real challenges behind operating and growing three restaurant locations • How Julio approaches scaling while staying true to his roots • Why giving back through organizations like Giving Kitchen matters • The story behind Cornstock and how it came to life • How industry nights strengthen Nashville's hospitality communityWhether you're a restaurant operator, a food lover, or someone passionate about community, this conversation will inspire you

Written by the Mexican author Martha Bátiz and published by House of Anansi Press, A Daughter's Place takes us into the life of one of the most important figures in Spanish literature, Miguel de Cervantes Saavedra. The conduit is his daughter Isabel, and through her we enter Spain's Golden Age, the lives of women, the concerns of the writer himself, and a story that begins in the domestic sphere and extends to the nation itself. Alice Banks reads a review of this essential book that was long overdue.

In this episode, retired Marine Intelligence Officer Hal Kempfer examines the Trump administration's fast-paced 2025 deployments of federalized National Guard troops to major U.S. cities. Framed by the Administration as a strategy to combat crime, immigration, and homelessness, the move has sparked nationwide debate over the use of the military and testing the limits of federal intervention in the homeland. From Los Angeles to Washington, D.C. and from Portland and Memphis, these deployments are redefining the balance of power between state and federal authority and spotlighting a “loophole” within the Posse Comitatus Act, wherein active-duty National Guard troops under federally funded Title 32 status are working for the state and potentially performing missions that are prohibited to federal troops under federal law. At the same time, President Trump has declared Mexican drug cartel members as ‘unlawful combatants', signaling a dramatic shift in how these cartel members are to be handled, and coinciding with an expansion of U.S. military engagement in the Western Hemisphere.Takeaways: • National Guard deployments expanded from Los Angeles to Washington, D.C., and beyond. • Federal troops tasked with supporting ICE in logistics and enforcement. • Governors divided: some request support, others challenge deployments in court. • Legal disputes center on Posse Comitatus and Title 32 authority. • Oregon sued over deployments, citing risks to public safety. • Trump declares cartel members as “unlawful combatants,” putting them in the same status as Al Qaeda • Parallels drawn to post-9/11 legal precedents and controversies. • Growing shift of U.S. military focus to Western Hemisphere threats. #STRATPodcast #HalKempfer #MutualBroadcastingSystem #StrategicRiskAnalysis #NationalGuard #TrumpAdministration #BorderSecurity #ImmigrationEnforcement #PosseComitatus #Title32 #USMilitary #DrugCartels #UnlawfulCombatants #HomelandSecurity #FederalOverreach #PublicSafety #DomesticDeployment #WarPowers #TransnationalCrime #WesternHemisphere

Melody Mundaca is an artist, DJ, and record collector from Chicago, IL, now based in Roanoke, VA. Shaped by a musically rich family and heritage, with Mexican, Chilean, Jamaican, and German roots, her sound reflects a deep and diverse knowledge of genres spanning house, disco, Latin, freestyle, soul, hip hop, R&B, and beyond. Outside of the booth, Melody sings, writes, and produces original music and writes poetry. Her DJ sets weave emotion with crate-dug gems and forward-thinking grooves, honoring the past while shaping the future. Guided by a love for dance and community, she creates inclusive spaces where rhythm and healing unite to create memorable experiences on the dance floor. Maggie Moser is an artist, DJ, and lifelong record collector based in Roanoke, VA. With roots spanning New York, Hong Kong, and most notably, New Orleans, Maggie has spent the past two decades in pursuit of sound, building a deep and eclectic collection that began with digging through her parents' records as a child. Trained in voice and piano from a young age, and with a love for playing synth and bass, she brings a musician's ear to every set. Her mixes are crafted as sonic journeys, connecting the dots between garage, psych, funk, soul, new wave, and disco, and inviting listeners into a world where every track tells part of a larger story. In the summer of 2025, they founded Femme Fatales Vinyl Club, an all-female DJ duo based in Roanoke, Virginia, with a mission to amplify women's presence in DJ culture and create inclusive dancefloor experiences locally and globally. Little Royal & the Swingmasters - Razor Blade Harvey Scales & the 7 Sounds - Get Down Marvin Holmes & the Uptights - Ooh Ooh the Dragon Camouflage - Bee Sting Donna Summer - Spring Affair Dee D. Jackson - Meteor Man Space - Magic Fly Raffaella Carrà - A Far L'amore Comincia Tu Elkin & Nelson - Jibaro Talking Drums - Courage Mahalia Jackson - My Story Patrick Cowley - Mutant Man Boz Scaggs - Lowdown Kool And The Gang - Fresh MSFB - Mysteries Of The World Dharma - Plastic Doll My Mine - Hypnotic Tango Electra - Feels Good (Carrots & Beets) Moodswings - 100% Pure Success (Madsters At Work Mix) Gino Soccio - Remember Cerrone - Supernature Giorgio Moroder - From Here To Eternity Frankie Knuckles ft. Jamie Principle - It's A Cold World The New Birth - Wildflower

One year after her landslide election victory, Mexico's President Claudia Sheinbaum remains remarkably popular, with around 80 percent of Mexicans backing her policies. The left-wing politician has rolled out nationwide many of the measures she first introduced as mayor of Mexico City. But while the "Sheinbaum formula" appears to be working for now, major challenges lie ahead: from tackling insecurity to managing a delicate trade relationship with the United States of Donald Trump. FRANCE 24's Quentin Duval and Laurence Cuvillier report.

Donate (no account necessary) | Subscribe (account required) Join Bryan Dean Wright, former CIA Operations Officer, as he dives into today's top stories shaping America and the world. In this episode of The Wright Report, we cover Trump's viral sombrero memes targeting Democrats, the Pentagon's crackdown on leaks, fresh warnings for U.S. farmers and ranchers, the massive energy demands of AI, the arrest of Nord Stream saboteurs, Ukraine's push for Tomahawk missiles, Chinese mafia violence in Italy, Trump's Gaza peace deal, and even a rare case of good news about China's green energy trash. From mariachi memes to missile wars and mafia battles, today's brief connects the headlines shaping America and the world.   Trump's Sombrero Memes Spark Outrage: The White House posted AI videos mocking Democrats with sombreros and mustaches as they demanded $1 trillion for health care, part of which would go to migrants. VP JD Vance shrugged, saying, “Hakeem Jeffries said it was racist… but I honestly don't even know what that means.” GOP commentators called the memes “politically genius” for using humor to spotlight taxpayer costs.   Pentagon Orders Polygraphs to Stop Leaks: Defense Secretary Pete Hegseth now requires NDAs and random polygraph tests for all staff and contractors to crack down on leaks. Bryan cautions that “polygraphs are tools, not an oracle,” recalling how his first CIA test flagged him for feeling guilty about stealing junior high concession stand quarters.   Screwworm Outbreak Worsens in Mexico: Cases jumped 32 percent in September to 6,700, including 5,000 in cattle. Ranchers warn the deadly parasite could soon hit Texas and drive beef prices higher. Bryan urges, “Stock up now.”   Farmers and Trump Clash Over Argentina Soybeans: After Trump and Treasury Secretary Scott Bessent bailed out President Milei, Argentina sold $7 billion in soybeans to China, undercutting U.S. farmers. Trump promised a bailout using tariff funds, but Democrats are blocking the deal. Bryan calls it “a Mexican standoff” with farmers caught in the middle.   AI Revolution Requires 44 New Nuclear Reactors: The IEEE reports U.S. AI demand will equal the output of 44 new nuclear power plants within five years. Russia remains the top uranium supplier. Trump is expanding coal leases and equity stakes in mineral and energy companies, while Bryan slams Silicon Valley's AGI obsession: “Give me a little buddy I can train each day… not a know-it-all chatbot filled with junk data.”   Nord Stream Saboteur Arrested in Ukraine Plot: German officials detained a Ukrainian tied to the 2022 pipeline bombing, allegedly ordered by General Valery Zaluzhny. Defense may argue the sabotage was a legitimate act of war.   Ukraine Pushes for Tomahawk Missiles: Trump leans toward sending 1,500-mile Tomahawks for “kind-for-kind” strikes. Putin warned it would make America a direct combatant, with U.S. CIA and Special Forces bases likely targets. Bryan warns Russia could also strike from Mexico or use saboteurs posing as asylum seekers.   Chinese Mafia Wars in Italy: Gun battles erupt in Prato as Chinese gangs fight over the $115 million hanger market for Italy's fast fashion industry. The city's Chinese population exploded from 500 in 1990 to 40,000 today, fueling Beijing-backed mafia influence.   Hamas Has Hours to Accept Trump's Gaza Plan: Qatar, Turkey, and Egypt told Hamas to accept Trump's deal or lose support. Turkey may gain F-35 jets and Egypt may see Trump pause recognition of Somaliland in return. Bryan says, “We are on a knife's edge… pray for peace.”   China Finds a Use for Dirty Green Energy Trash: Beijing is planting old wind turbine blades in the Gobi Desert to block sand dunes, creating a “New Great Wall of China.” Bryan admits, “It makes me sad to report it, but this one actually works.”   "And you shall know the truth, and the truth shall make you free." - John 8:32     Keywords: Trump sombrero memes Hakeem Jeffries, JD Vance sombrero quote, Pete Hegseth Pentagon polygraph leaks, screwworm outbreak Mexico Texas beef, Argentina soybeans Milei China sales, Trump tariff farmer bailout, AI nuclear power IEEE report, Trump mineral wars coal leases, Nord Stream pipeline sabotage Zaluzhny, Ukraine Tomahawk missile request Trump, Putin warns U.S. combatant, Chinese mafia Prato Italy fast fashion, Trump Gaza peace plan Hamas Qatar Turkey Egypt, China wind turbine blades Gobi Desert

Dave Munson is the founder of Saddleback Leather Company, a brand known for building rugged, overbuilt leather bags designed to last 100 years. What started in a small Mexican leather shop grew into a globally recognized business with collaborations alongside Toyota and Martin Guitar. Beyond business, Dave and his wife Suzette also lead Love 41, a nonprofit supporting communities in Rwanda, Mexico, and Texas. His adventurous life has included escaping an assassin, surviving danger in Mexico, and building a family-owned business that became a worldwide success. On this episode we talk about: How Dave turned a need for a durable book bag into Saddleback Leather His first scrappy sales tactics involving homemade signs on his Land Cruiser Moving to Mexico, surviving an assassin encounter, and navigating unexpected dangers How eBay became the platform that validated his business idea The importance of striving to be the best and building products that sell themselves Top 3 Takeaways Sometimes a successful business starts with solving your own problem—in Dave's case, creating a bag he couldn't find anywhere else. Exceptional products don't just sell; they create demand from day one by being designed to last and built with integrity. To stand out as an entrepreneur, choose to be the best at something—even in crowded markets—through expertise, quality, and relentless improvement. Notable Quotes "I told the leatherworker, I want my grandchildren to fight over this when I'm dead." "My first marketing sign was just a sheet of paper taped to my Land Cruiser—‘Cool leather bags for sale.'" "If you're going to do something, don't blend in. Try to be the best at it." Connect with Dave Munson: SaddlebackLeather.com ✖️✖️✖️✖️

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

José tenía 19 años cuando su vida cambió para siempre. Saliendo de su trabajo en el mercado, fue detenido por policías que lo golpearon hasta dejarlo casi inconsciente. Lo obligaron a firmar una confesión con un nombre que no era el suyo. Desde ese momento, su verdadera identidad desapareció de todos los registros.00:00:00 - 00:01:51 |  El hombre sin nombre / The Man Without a Name00:14:37 - 00:18:42 | La detención y tortura policial / The Arrest and Police Torture00:18:42 - 00:21:25 | La identidad falsa y la confesión forzada / The False Identity and Forced Confession00:26:28 - 00:29:00 | Dormir parado: la vida en hacinamiento / Sleeping Standing Up: Life in Overcrowding00:29:43 - 00:31:33 | El mensaje para su mamá / The Message for His MotherJosé was 19 years old when his life changed forever. Leaving work at the market, he was detained by police officers who beat him nearly unconscious. They forced him to sign a confession with a name that wasn't his: José Emiliano Méndez Espíndola. From that moment on, his true identity disappeared from all records.Hoy, a sus 25 años, sobrevive en una celda sobrepoblada donde duerme en el piso y teje pulseras para poder comer. No ha vuelto a saber de su mamá ni de su hermano pequeño desde el día de su detención. Atrapado con una identidad falsa y acusado de un delito que nunca cometió, José vive una pesadilla donde ni siquiera puede ser encontrado por su familia porque legalmente no existe bajo su verdadero nombre.Las heridas de la tortura policial aún marcan su cuerpo: 14 cicatrices, dientes rotos, y hernias que casi le cuestan la vida dentro del penal. Su historia revela las grietas más oscuras del sistema de justicia mexicano: detenciones arbitrarias, tortura, abogados coludidos y la desaparición en vida de personas inocentes.En esta conversación, José comparte su último deseo: que su mamá sepa que sigue vivo, que está bien, y que nunca dejó de amarla.Este episodio de PENITENCIA es un testimonio urgente sobre la injusticia, la identidad arrebatada y el amor hacia una familia que tal vez nunca vea este mensaje.Today, at 25 years old, he survives in an overcrowded cell where he sleeps on the floor and weaves bracelets to afford food. He hasn't heard from his mom or his little brother since the day of his arrest. Trapped with a false identity and accused of a crime he never committed, José lives a Kafkaesque nightmare where he can't even be found by his family because he legally doesn't exist under his real name.The wounds from police torture still mark his body: 14 scars, broken teeth, and hernias that nearly cost him his life inside the prison. His story reveals the darkest cracks in the Mexican justice system: arbitrary detentions, torture, colluding lawyers, and the living disappearance of innocent people.In this heartbreaking conversation, José shares his last wish: for his mom to know he's still alive, that he's okay, and that he never stopped loving her. This episode of PENITENCIA is an urgent testimony about injustice, stolen identity, and unbreakable love for a family that may never see this message.Para ver episodios exclusivos, entra aquí: https://www.patreon.com/Penitencia_mx¿Quieres ver los episodios antes que nadie? Obtén acceso 24 horas antes aquí: https://www.youtube.com/channel/UC6rh4_O86hGLVPdUhwroxtw/joinVisita penitencia.comSíguenos en:https://instagram.com/penitencia_mx  https://tiktok.com/@penitencia_mx  https://facebook.com/penitencia.mx  https://x.com/penitencia_mx  Spotify: https://spotify.link/jFvOuTtseDbApple: https://podcasts.apple.com/mx/podcast/penitencia/id1707298050Amazon: https://music.amazon.com.mx/podcasts/860c4127-6a3b-4e8f-a5fd-b61258de9643/penitencia Redes Saskia:https://www.youtube.com/@saskiandr - suscríbete a su canalhttps://instagram.com/saskianino  https://tiktok.com/@saskianino  https://x.com/saskianino

If you're not a patron, subscribe at patreon.com/workstoppage to get full access to the episode. Even as the Mexican Revolution was winding down, the struggle for equal rights in their own country by Mexican miners and oil workers was still heating up. In the late 1910s and early 1920s, spurred by the forces of change in the revolution and the staunch internationalism of the IWW, Mexican miners launched some of their biggest strikes yet. Facing intransigent bosses, gunboat diplomacy by the US, and dealing with a bourgeois government dedicated to ensuring stability for investment, the challenges the miners faced were steep. But even decades of violent repression couldn't stop the struggle for a fair living by the workers facing some of the deadliest conditions in any industry. We close our survey of the struggles of Mexican miners on both sides of the border with the epic battle between Mine Mill Local 890 and Empire Zinc, a struggle so inspiring it was captured on film. Join the discord: discord.gg/tDvmNzX  Follow the pod at instagram.com/workstoppage, @WorkStoppagePod on Twitter,  John @facebookvillain, and Lina @solidaritybee

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I'm like "Just the water." There you go "Just the water." But anyhow I say all that to say the blue plate special of the day at McBee's whether you're eating healthy or not they got you covered 'cause you can do the chicken breast but today's Thursday the special is red sauce spaghetti and it is oh so good if you like spaghetti I'm not even a red sauce spaghetti fan I like alfredos- Really Okay and the chicken spaghettis and stuff But I will eat it here and there Like if somebody cooks it I'm not pushing it away But I did I wanted to try everything on the menu Yeah So I could honestly give you my my opinion on it Their red sauce spaghetti's great but if that's not your thing they do have um hamburger steak which is works great for keto They have chicken breast or country fried steak And of course the vegetables okra and stewed tomatoes black-eyed peas turnip greens rice and gravy side salad lima beans green beans mashed potatoes mac and cheese fried okra or fries So you know if you been doing this long enough you know you can create you a carb less plate lunch right there from McBee's And uh I I went a little half and half yesterday I did get the fried okra 'cause they have in my opinion the best fried okra in town It's hard to pass fried okra man It it it really is Let's uh let's take a call real quick before we jump into this conversation on the Mazda Jackson phone line Hey good morning you're on the air Good morning Clay Uh I was headed toward I-220 yesterday going to Industrial Drive take my son some lunch I live in Rankin County of course But on the way up there that going there is nothing but a junk It's trash and I was thinking since the fair was gonna be in town everybody was gonna clean up everything mattresses on the highway Uh it was just it was just unbelievable And where was that at 20 westbound going to I-220- Oh oh to Industrial Drive Oh oh yeah It was terrible Yeah it it's bad C- like of course I come through there every day and I'm just wildly disappointed I will say that at least up through the Ellis Avenue area there they do have the street lights working again Uh so kudos to MDOT for that Okay Okay but everything else it it was just terrible the fair will be here today and they would have everything cleaned up but no Ah it's unfortunate- So but hey what you know if you don't expect anything you won't be disappointed when you don't get it.That is true And I didn't expect nothing else from out of Highlands County But thank you Have a great day Enjoy the show Bye You Thanks I love- Look- I love my callers Ca- can I say this though I actually do think that Mayor John Horn's doing a good job so far I do too Yeah I mean look are are there things that people wish would happen faster Yeah But if you look at sort of the level of activity you know just getting out and filling potholes and paving streets and the stuff that's the basic blocking and tackling I think they're looking for the right police chief obviously right now Um you gotta give them a little credit compared to where we were were you know just- Oh sure a few months ago Well you know it's like I said for the the year leading up to the election whoever wins if they'll just come in and quit doing all the wrong things right they'll they're gonna look really smart Just just letting you know like a like letting a a s- a let- letting a a wound heal on your arm a scab If we just quit picking at it it'll heal Uh the last mayor and the administration in general just kept picking at scabs And for the analogy here it's like uh traditionally you know for 100 years for government to run correctly you just take a right take a right take a right Uh at every opportunity to take a traditional right chalk away to the left And if you would just get back to taking the rights just doing the right thing period You don't have to be the smartest guy in the room but it's gotten so bad if you'll just do that again you're gonna look great And I think John's getting back to just do it just let's just quit trying to reinven- vent the wheel and just let it go round and round and some of this will autocorrect Yeah and look John's smart Um I think he's surrounding himself with some smart people I mean we'll see how it plays out It's earl- it's too early to say that it's going to be a a raving success But comparatively already they're doing things and I think have kind of built the right kind of team Um and then you know you look at the level of cooperation that I think you're going to get from the legislature from the governor um they all like him I mean he had a history of working across the aisle and being easy to talk to and easy to work with And I think people are gonna want to help um you know as we come up into this next session And so I think Jackson's like if if I I know part of of your brand has been like hey Jackson's not where it needs to be and that's true I think Jackson has an opportunity right now to right some wrongs Yeah 100% Look I said it straight up Now there's gonna be some things I talk about 'cause this this is my brand this is my show I mean I'm going to talk about Jackson crime and some of the things I see that are just- Sure out of control But like just the culture rot more so But I did say I'm I'm gonna give it a year bef- unless there's something just egregious I'm gonna give John a year to find the bathrooms so to say before I start really peeling back and you know being nitpicky 'Cause I I think that there's gonna be a lot there's a lot to un- to un-F around here and I'm gonna give him an opportunity to get that get his people in place let them figure out where the bathrooms are at And I'll be honest there the these people I think the expectation is you gotta come in and start working from day one and you're seeing that You mentioned it with the potholes And so these people they're hiring they seem to be hitting the ground running and that's uh wildly impressive uh based on the last 7 or 8 years And look I I would say this too is like uh it's possible to do both things to recognize that progress is being made in a way that is at least somewhat encouraging and simultaneously not to hide from the fact that there's some significant challenges in Jackson that are gonna be hard for anybody to solve for Uh no no doubt No doubt Because I I look I'm exci- I'm optimistic for the first time instead of pessimistic that some things are gonna get done and that we're gonna start enforcing some laws around here And little stuff like code ordinance and whatnot are gonna be big things And not just Quit just going after businesses to go after How about start going after people for the broke down cars in their yard All this little stuff You know get back to the quality of life things Get back to people holding the people accountable for not cutting their grass holding businesses accountable uh illegal signage I mean let's get back to enforcing what's on the books Code ordinances to me is just like the number one thing that the last administration just said "Nah We're we're not gonna bully the citizens." Yeah I mean I think this is true not just in Jackson but everywhere but having pride in where you live is a pretty good indicator of how of of the quality of life that you're gonna have Well you know look Russ one of the things for me that really grinded my gears and I did not intend to get on this but we're here now uh there's a crew of guys and God bless them and I don't talk about them much but it's the guys they're all from like Rankin and Madison County and they've been cleaning the interstates and all that It's Casey Bridges and some other guys and they're doing they're doing great great work Uh but uh there's a part of me that wishes they didn't do it and this is just selfish I get it I should be glad they're doing it and I should I should give them their roses right But they're they're doing it for a bunch of people who really don't appreciate it overwhelmingly They the second they cleaned up the interstate pressure wash it all their stuff these people and some of the comments I've seen online from people is "Y'all supposed to be doing it Y'all should be doing it We shouldn't be having to Y'all all left Jackson The least you can do is come back and clean it." I'm like how about thank you How about that H- how about y'all clean your own city Or how about I don't know the people that we pay taxes to clean and pressure wash the interstates and bridges and everything else how about they do You know Like the citizenry shouldn't have to be uh doing Yeah look and I think there's I think there's a danger a- and I came up in churches I came up doing mission work um and part of the danger that I saw in church mission work is like you would take a group of youth to some city right in the United States presumably with the thought that you were gonna share the gospel of Christ but really it was a work trip And you'd go into a neighborhood and you'd clean up trash or you'd paint houses um and and you were helping to beautify where people lived and at some level it reinforces bad behavior right Because in an ideal world some random person doesn't come and clean Russ's yard- Right 'cause Russ is trashy Russ gets out and cleans his yard because he cares enough about where he lives whether it's an 800 square foot or 8,000 square foot house right He cares enough about where he lives that he's gonna take care of his own property And if everybody does that communities get a lot safer they get a lot closer to each other um and so at some level it's reinforcing um bad behavior if somebody else comes and does it for you when it's something that you're capable of doing yourself and should be motivated to do Yeah How about don't throw trash out your car when you're driving down the interstate That's a good start How about don't litter so people don't have to do this Yeah I mean these are real simple things You know we're we're rewarding bad behavior Well how about y'all come pressure wash my driveway cut my yard I'm doing I'm doing good You know what I'm saying And look there are there are exceptions to this right If you have if you have an 85-year-old live-in widow who can't get out and cut the grass then I think it's awesome that somebody will go and volunteer to cut her grass Amen And that should happen right And so that's that's a different scenario Like I would rather see that energy put in that direction you know find out the little who the little old ladies are that need the help the little old men whatever Let's And I'm not saying people aren't helping them but I'd rather see that than um cleaning up the interstates and all that stuff Again I think they're d- I don't want to diminish what they're doing I think it's great But I feel like you're enabling the people who are littering and doing this I don't know I'm just wildly conflicted I think it enables bad behavior as y- as kind of it rewards bad behavior as you said Well and look I mean you see this internationally and I think even progressives now recognize some of the damage that was done globally in what was a well-intentioned thing like "Hey we're gonna go feed the world," right "There are hungry people we're gonna go feed the world." Or uh "There are places where there's not indoor plumbing or running water" or whatever we're gonna go fix that We did it for people and never taught people th- that skillset in a way that even today there's reliance there And so I think the challenge has always been like how do you be tenderhearted and compassionate the way that I would argue the Bible requires you to be while simultaneously recognizing that sometimes being tenderhearted and compassionate is forcing people to get into uncomfortable situations to figure it out for themselves Yeah Uh what I feel like is kinda done too and this is just from me directly here is it's raised the price of tea in China a bit 'cause now when I get to arguing about people and the things that they've done to Jackson "Well why ain't you out there like them other guys cleaning up the interstate?" 'Cause I'm not gonna clean up your mess I'm not your mama is why God bless them that they feel moved to do that and that's their ministry My ministry is putting my boot up your ass and and telling you that you've screwed up That's my ministry I mean look people were mad at MrBeast was it about a year ago 'Cause he was going into parts of Africa that didn't have wells And was digging wells And I mean I even again even really progressive voices were saying this is counterproductive because really what needs to happen in those settings is like people have the resources and institutional knowledge to do that for themselves 'cause that's sustainable long term Yeah And those wells were already dried up and no good and been robbed and pillaged and everything else from my understanding is It was all just a big waste and look at- Although I I will say that that guy tries to do a lot of good He really does He does He does I'm not hating on him Uh he he does try to do a lot of good but he gets paid very well for the good deeds he does That's true too You know with content monetization But hey I'm not a hater on that at all Thank y'all for the uh money I made the last couple months on uh my content All right Let's take a break When we come back we're actually gonna jump into the TPUSA versus Clinton uh debacle that's going on out there Don't go anywhere here on The Clay Edwards Show 1039 WYAB This is Central Mississippi's stimulating talk 1039 WYAB Pocahontas Jackson.It's time to fall into savings at Mazda of Jackson With ball games road trips and all the busyness don't miss a thing with 2.9% financing for 36 months on a new 2025 Mazda CX-5 Or get 2.9% financing for 63 months on the 2025 CX-90 One-year maintenance is included on your new vehicle purchase And take advantage of the pre-tariff inventory that's almost gone Shop online at mazdaofjackson.com or visit Mazda of Jackson I-55 Frontage Road in Jackson Looking for the ultimate reset for your body and skin At Core Wellness and Recovery you'll find next-level services like cryotherapy red light therapy infrared sauna body sculpting and advanced facials Whether you want to boost performance recover faster or just feel your best Core Wellness and Recovery delivers real results with 0 downtime From muscle relief to radiant skin this is self-care redefined Come experience the future of wellness Core Wellness and Recovery just off Highland Colony in Ridgeland Book now at corewellnessandrecovery.com Hey guys This is KC Ellis with LS Autoplex located on Highway 471N Brandon LS Autoplex known as Little Truck City is your old-school mom-and-pop-style dealership that's family-owned and operated We specialize in 4wheel drive trucks but don't worry we have cars and SUVs too Looking to sell your vehicle Bring it by LS Autoplex where we pay fair market value and we cut you a check on the spot Need your vehicle serviced or repaired We can handle that too Shop us online or set your appointment at lsautoplex.com That's lsautoplex.com Tri-County Tree Service the Jackson Metro's premier company to handle all of your tree service needs Russ Bourland and his team specialize in large tree low-impact removal Tri-County Tree Service has the right equipment to safely handle the most technical trim jobs or tree removals Storm damage can happen year-round so let them clean it up and they'll deal with your insurance claim Tri-County Tree Service By phone at 601-TREE-GUY or online at tricotreeservice.com That's tricotreeservice.com Craving something extraordinary in Jackson Manship Restaurant is where your taste buds hit the jackpot Join us for happy hour every day from 3:00 to 6:00 PM where your wallet will thank you and your stomach will sing Indulge in half-priced woodfire pizzas because why pay full price for half the fun And for just $5 dive into our private barrel bourbon picks That's right luxury on a budget Plus beat the heat with our frozen drink specials a tropical escape without the travel expenses Make your way to the Manship where happy hour isn't just a time it's an experience Are you a wine enthusiast Are you looking for the perfect bottle to elevate your next dinner The ultimate destination for wine lovers is 042 Wine & Spirits on West Government Street in Brandon The locally owned the locally operated 042 Wine offers something for everyone from local favorites to rare vintage wines 042 Wine & Spirits can help you find your next favorite wine The friendly and knowledgeable folks at 042 Wine & Spirits will help you find the perfect bottle for every occasion 042 Wine & Spirits located on West Government Street in Brandon ......... For decades you've known the name Martin's for good times great food and the best live music Now that's happening at 2 locations downtown Jackson and Livingston Check the websites martinslivingtonms.com and martinsdowntownjxn.com for the many special events and live music lineups You can chill with friends on the big patio at the Livingston location and enjoy the blue plate lunches and nightly drink specials Martin's downtown and Livingston Broadcasting live from the Men's Health & Women's Wellness of Mississippi studios this is the Clay Edwards Show Welcome back in to the Clay Edwards Show Uh we got about 5 or 6 minutes left on this hour here 6 minutes so let's just jump straight in I'm not gonna do an ad read right now Russ TPUSA verse Uh first off this is the first time you and I have had a chance to talk since the assassination of Charlie Kirk Let let me ask you this We You're g- you're here for the next hour right Uh I can stay for a while yeah Okay So w- we can peel this onion back a little slower When when that happened man take me back to 'Cause it's it's gonna be That's the moment I'll never forget That's 9/11 like 9/11 I'll never forget who I was with exactly what I was doing the whole thing is just It is f- f- like frozen in time in my brain the way I felt and everything I'm sure you've gotten threats- Yeah uh over the years You know I know I have Uh te- take us back to the the day of the assassination t- as this all this whole thing unfolded What Where were you at What were you doing How did you feel Put us in the timeline please Yeah yeah I was just I was just working Um you know I think I I happened to see on Twitter the the closeup video and I've never seen anything like that in my life Like I've I practiced law for a while and some of my practice uh involved life insurance claims and so I've seen photos that are gruesome I've never seen sort of in real time the amount of blood that was involved in that And I don't say that to be gory or salacious but- No I know what you mean it it that that alone the injury alone impacted me I think it was an odd moment in the sense that like we had seen President Trump obviously get shot in Butler Pennsylvania I didn't have the same emotional reaction to that as I had to the Kirk assassination Part of it is that Trump obviously survived I was gonna say the immediate That would be different if he hadn't of survived or hadn't got up on his own- I I think that's right Yeah I think the other part of it though is uh and and this may come across wrong is like at some level if there's gonna be a political assassination you would expect it to be someone in Congress or a president right Somebody that actually has the ability to impact policy that impacts people Charlie Kirk had none of that He had no political power other than the fact that his ideas impacted people Had influence And so the the thing that I think was disturbing is somebody that clearly doesn't have nearly the audience or scale that he's got but who has um been involved in conversations around policy for a long time is like "Hey somebody could be killed just for what they think." Um in a country that has been built off of the idea that the free exchange of ideas is sort of bedrock to who we are as a people part of what makes us ex- exceptional And so in that moment I think there was a vulnerability You mentioned 9/11 Obviously 9/11 involved 3,000 people dying it involved wars after the fact so a different scale but a similar type of vulnerability where you go "Oh my gosh like things like this can happen." To everyday people To everyday people Yeah Um and there was also this poignant moment in my brain of he's on a college campus and if you think about the whole point of college it really should be a marketplace of ideas where you test what ideas work and what ideas don't Iron sharpens iron kind of thing And so that's the that is the environment that should be most suitable to real exploration and debate of tough issues Um and so I think it was just sort of that juxtaposition of like here's a normal guy who got killed for his ideas and thoughts on a college campus um and it created a sense of real vulnerability I think it also woke up a lot of people who said like "Hey look this is not just a words versus words thing." Like we're at a moment societally where people are so angry at each other and see each other so much as their enemy that stuff like this can happen Yeah yeah That's a great that's a great explanation of it It it was just the the vulnerability and it really made me take a a step back and I I know that my friends and family all and and audience all mean well when they're like "Hey man you really need to keep your head on a swivel." And and so on and so forth you know with all the stuff that you deal with and do and say and everything else Uh and it did it made it real You make people mad Yeah Yeah Apparently So I'm very polarizing they say Uh but it it just ki- it blows my mind I won't say it kills me figuratively that that your words can anger somebody so bad that they want to kill you Like to me I'm just talking about thugs and criminals and people who have actually killed people and But it's never them that I'm really worried about It's people who feel like they had to defend them or that they get offended by the blast radius of me talking about them It's like I we have to kill this guy I w- "Oh so why does Clay keep talking about uh Black violence and Black on Black crime I wish he would shut up Oh you know what I'm gonna commit a crime I'm gonna be violent and threaten him." Like well you're mad You're gonna do the thing that you're mad that I'm talking about Well and look you know- It it blows my mind And it ain't just them I get I get I get death threats from from White people too Sure And and so what I would say is I mean like we we grew up with this adage "Sticks and stones may break my bones but words may will won't ever hurt me." There's some truth to that but uh there's also there there's a degree of falsehood to that because we're emotional people right And things do hurt people's feelings or get people angry or or fearful Um but we bought into for a little while this idea and it really started on the the left side of the spectrum in c- on college campuses that words are violence And if you allow yourself to believe that the things that Clay says and you say some stuff I disagree with Sure Um I say some stuff you disagree with right But like if you allow yourself to buy into this idea that the words that Clay says are violence then you become justified in doing violence But they also tell us that silence is violence So words are violence and silence is violence if you're if you're not You ca- you it's it's not just You can't just be against racism you have to be a outspoken anti-racist as well So if you don't agree with them publicly if you're not a outspoken ally you might as well be an enemy and that is dangerous as well Yeah I look I just think we've gotta we've gotta get to the point again where we recognize that violence is violence Like if I walk up to you and punch you in the face you have the ability to punch me back But if I walk up to you and tell you "You're a colossal dumbass," your response should be "Well I don't like you either," or whatever Yeah But you don't you don't You're not justified in in punching me in the face So I agree And so like just getting to the point where we're emotionally mature enough to recognize there are gonna be people who say things that we absolutely disagree with And we can either debate those people or we can roll our eyes and move on I mean I think that every time I'm on Facebook I'm like "Why are these random people starting fights with people you don't even know?" Right Like you are wasting your time Roll your eyes and move on Yeah I got into a Jeremy England commented something yesterday made a post yesterday about uh people P- people starting off they wanna debate you but they insult you first Like "You effing idiot why don't you debate me?" Or "You're a douchebag why don't you debate me?" Well you've already crossed into the assaults Sure Why would Why would I debate you I dealt with the same thing uh earlier this week with some little 300 followers uh sending me all kind of nasty messages trying to get me to debate him Basically he wants me to platform him Sure You know I'm like I'm just There's no- You're smart enough to know that right Yeah Yeah Like why why would I do that Sure But even if I were to entertain it the way you started the conversation off with the insults I have Why would I want to do that for you Like to introduce you to my quarter million followers uh would be the best thing that ever happened to you if you're if you're so good if your opinions are so strong you could take advantage of that like like I've done in the past But now because you've insulted me to start the conversation I'm not gonna do that We gotta take a break We'll be right back with Russ Lateno here on WYAB Actually we're going to carry the conversation on in the uh live chat during the break Y'all don't go nowhere You gotta take the headphones off for this Okay Yeah during the breaks it it sends the radio signal whatever the commercials through the headphones Okay But uh If we But we're still alive we can talk Uh I like this conversation and I don't wanna just stop it 'cause we're gonna have like a weird run of commercials here but it it is It's like if you wanna debate I'll I will debate you I don't really like the debating thing anyway Let's just talk Like you and I met up and we talked about the school choice stuff Yeah We're on the opposite sides of the same On some of And I came out of that conversation I didn't really change my mind but I appreciated the fact that we had a logical conversation and I was a- and you were interested in why I felt the way I felt And I think that's always the best way to If you're ever gonna get somebody to change their mind is to listen to how they feel about it be respectful about that and then explain why you feel the way you do put your side out there and let the uh marketplace of ideas win the day Yeah no I think that's right I mean I think There's there's this thing called uh sunk cost fallacy in economics which is like once somebody believes something or once they've invested in something It happens in in actual trading like marketplace where it's like "Hey I've invested in this stock and it's lost 50% of its value," and instead of getting out of it you're waiting for it to somehow redeem itself And I think the problem with modern debate is too many people go into it with a thought process that says "Under no circumstances am I ever gonna change my mind." And there's gotta be a willingness 1 to hear To your point hear what somebody else has to say and consider the possibility that they might be right and you might be wrong um if you're gonna have any kind of movement And I think that used to happen at a better in a better way before social media But social media has Like this conversation we're having obviously I guess on YouTube but um social media has made it such that you have an audience now So the stakes for changing your mind have gone up It's become harder to change your mind because that's seen as a pride hit or an ego hit Yeah Um right Versus if you're just having a one-on-one conversation you might go "Hey I hadn't thought of that that way." Yeah Well even If you look like you agree with the other person you lost Yeah Yeah Like you've you've lost some reputation Yeah You've lost part of your brand Um and I would say like even like the school choice conversation that we had Yeah like we disagreed on the idea of public to public um school choice like where a kid gets to leave one public school and go to another Um but we didn't disagree on the idea of like- Mm-hmm universal What's called Universal ESAs right Where like a portion of the money that students already are getting spent on by the state that would allow them to go to a private school Like I think we agreed on that part right We agreed with that So And that and that's what you You weren't aware that I did agree with you on that And we kind of came out of that It's like really it's just like if there's 2 3 thirds here there's just one third of this thing I don't agree with Yeah And so like but being able to have that conversation in a non-combative way it was like oh wait there actually is common ground Mm-hmm We just disagree on this one thing over here Well then there's an opportunity for us to get something done Yeah Well you know at the end of the day I'm a negotiator You know Yeah I'm a dealsman And uh- Well and that's the nature of that's the nature of life It's also the nature of of legislation is like you have to have trade-offs No no a- a- absolutely circling back to the the Jeremy England thing real quick So I just commented and I told the little the little story about this guy trying to argue with me I was like he started off with an insult Why would I you know grant him the ability to come on and you know just platform this guy Why would I make him famous You know what I mean So to say Not that I have not that my platform's that big but long story short And he never fails A coup- a couple people in the comments "Oh well Clay you don't You're scared to debate people You just like to argue with people." And you know what was funny is I've never been rude to a guest on this show ever Even people I've disagreed with Uh frankly it's hard to get people to come on here that disagree with me Uh but I've always been respectful I'm I I can't even think of a time that I've shouted anybody down Yeah Uh at all Maybe argue with some callers here and there that call very aggressively So it's like so it's kind of like this myth of because Clay is an outspoken conservative he must also be scared of debate uh because he doesn't interview Democrats Well f- bro where are these Democrats at that want to come on and actually debate You know so to say Well and at at some level it's like and you mentioned that you don't even like the word- Like straw man arguments that are put- Well you don't even like the word debate right And it's like well if the point of the conversation is a good faith exchange of ideas where people are open to having their minds changed those are conversations worth having If the point of the conversation is to get famous by making you look stupid- Yeah I mean no- nobody's ever had their mind changed by being made to feel stupid No Never Never Um they might give up They might well but they're at the end of the day they're angry about it Um and they're they're even more dug in to than where they started right And so yeah I mean again there's some there's some biblical truth here which is like you catch more flies with honey than with vinegar And if you want to have constructive conversations the best way to do that is not by assuming the other person is stupid but by trying to understand why they believe what they believe That's why Shawn and I have had such a good friendship that was supposed to kind of start off as a bit of a debate show We realized that we agreed on so much stuff for the most part And we also agreed that even when we get our angriest that we're gonna be adults Yeah And not get into a shouting match And in involving Shawn you know for those couple years on the show uh before they went off and did their own thing uh was really really good for me learning you know actually finally having somebody sitting across from me that we did disagree on some stuff And learning that for the most part we agreed on like real core principle things It's just kinda like these ancillary things that we disagree on Uh that was a very healthy uh growing point for me to be able to say okay maybe I'm not as bedrock about some of these things as I thought I was And then there are some things that it made me realize that I'm even more adamant about Well and there's something different when you're sitting down across from somebody versus preaching at them on the internet and you don't have to see them or meet them or whatnot right Like and you see that in other areas of life So like as an example the conversation around immigration and that's a complex conversation and I know your audience probably leans one direction pretty heavily But I would look at it and say okay a lot of people talk about mass deportation as an example of Mexican and South American immigrants But then you say well what about the fellow that serves your lunch when you go to this restaurant Or what about the the people that come and cut your grass or the- You start personalizing it And then you're like oh well I know so-and-so Yeah Right And then it becomes a lot harder to paint with such a broad brush I think that's true in the context of like republicans democrats liberals and conservatives too is like at some level if you just sit down with somebody who's like hardcore on the other side of you and you start talking about the things that they want out of life they want their kids to have better jobs than what they had right They want a house they want a car they want a safe community Like there are all these things that everybody wants like that everybody kind of views as like this is a measure of a good life And the real the real debate or the real sort of difference is how do we get there Yeah Um and like if you start from that vantage point where you don't assume that the other person is evil but they just have a different view on the way to get somewhere I think there's opportunity No I I agree and I talk about this a lot I'll come on here and I kind of paint with a broad brush but I do tell people "Look there's obviously you know nuance here." There's there's special exception I come in here and talk about democrats are evil but one of my best friends is a democrat You know Sure And Shawn and and and a buddy of mine Marvell I mean I could 2 off the top of my head 2 of my closest friends are are are democrats and think I'm wrong about a lot of stuff And that's fine Well you know we either talk about those things or we don't We talk about normal stuff Like we don't I don't ride in a car with my democrat friends and talk about politics the whole time you know We actually both like football Yeah Like there's real life stuff too that sometimes you kind of get lost in the arguing about policy and politics and culture war stuff that you forget that there's actually real life stuff that we enjoy as well And if you- Well I mean- find that common ground it makes life a lot easier A- and I don't mean to be overreligious on on your program but at some level it's like hey the Bible says that we were all created in the image of God That means democrats were created in the image of God too right The Bible says that we've all sinned and fallen short of the glory of God That means that republicans have sinned too right And so like at some level recognizing that if you have that sort of scriptural worldview it means no matter whether you disagree on a question of like immigration or whatever it is that like that other person was created in the image of God and like you they suffer with sin.Um and if you have that kind of humility going into it I think it's a lot easier to to relate to people Yeah you know I use this analogy a lot um Christians are very hardcore about the the they love to say "Gay being gay is against the Bible it's that's against the Lord's words." I'm like "Well so is having sex before you get married." Y- uh absolutely And it was like so I that's why I'm never like I don't get on the the the gay religious thing I don't that's that's their sin let them worry about that I have my own sin and I'd be a hypocrite if I sat there and talked about uh who they have sex with It's no different than who I have sex with when I'm doing it outside of marriage My sin is just as equal as as that Uh my only problem with the gay stuff is like it's the LGBTQ agenda as I you know as I refer to it as You know the the the pride parades with all the near pornographic stuff in front of children and d- drag queen story time No that's that's a whole separate thing from just your everyday run of the mill gay people And like I don't think they're separate Unfortunately they get all dropped under this big umbrella and if you have a problem with this well you must also have a problem with the 2 gay guys No I don't at all 'cause again their sin is no different than my sin Yeah I mean look I I would look at it and say at some level what happens is that the the natural human tendency is to focus on sins that you don't struggle with right So if you're heterosexual it's easy enough to talk about the sin of homosexuality because it's not something that you ever struggle with but if you wanna get uncomfortable you know talk about uh whether or not Russ is overweight right Yeah Because then that's the sin of gluttony Mm-hmm Um or the 400 pound Baptist pastor pastor who clearly is living an unrepentant life when it comes to their their dietary habits Um again the sin of gluttony and so like there's a very natural tendency to to isolate those sins that we don't personally struggle with and to ignore the things that we personally struggle with Heterosexual lust is a great example of that too Yeah And so I I don't think as as a Christian I don't think you should uh ignore what the Bible says is sinful behavior but I do think that you should operate in a way where you don't ignore your own sin um certainly 'cause that it it is hypocritical It it is and that is the one thing when you do this for 2 hours a day you will find yourself contradicting yourself a lot and and so I've learned to avoid contradicting myself I just try to be an open book and say "Look I'm k- a complicated individual as we all are There's gonna be things that I I find abhorrent but then there's gonna be things that I do that you find abhorrent." You know I try to find the common ground and just admit yes I we can all be a bit hypocritical at times But if there's some obvious stuff I try to just b- be like "Look that's" I I try I people think I'm very judgey I'm really not I gotta let let people live but the the Overton window has moved over so much that if you just wanna be left alone or just let people live that makes you far one way or the other now because the Overton window has moved so far I don't l- yeah there the problem is that there are not a ton of people who still believe in sort of what I would call American pluralism which I think is actually one of our founding values is that people get to believe different stuff All right we're coming back from break Chicken spaghetti on Mondays beef tip Tuesday pork chop Wednesday spaghetti Thursday and catfish Fridays And McBee's blue plate lunch comes with 2 classic southern sides and cornbread or a roll McBee's specials are served every weekday from 11:00 to 2:00 McBee's buzzing the Rez since 1982 Welcome to the Clay Edwards Show More adrenaline You know it's a pretty interesting time to to be alive What's the saying M- may the times you live in be interesting We've accomplished that more test top throne for your morning drive When you know you've got a problem how about tell people and be honest What's going on Going to war on cancel culture and bringing the spotlight on issues and topics from around the city of Jackson I feel like Jackson is slapping and no one else wants to talk about it The whole system is corrupt and evil It's unreal And they don't care and and everybody knows it It's just sad And fights for the soul of America I'm gonna need y'all to explain to me what a positive solution is 'cause you positive solutions only people have been in charge for a while now and I'm too many positive solutions You never Strap in Turn up the volume and get ready Jackson for unfiltered no sugar added talk radio It's award-winning podcaster Clay Boom shakalaka boom It's hour 2 of the most incendiary show on the R-A-D-I-O This is the Clay at Birth show here live on 103.9 FM W-Y-A-B We are streaming in stunning HD worldwide @SaveJXN on Facebook YouTube and X and we're on Rumble at SaveJXN If you're watching on any of those platforms hit the Like button hit the Share button if you're on Facebook If you're watching on YouTube drop a comment hit the Like It truly truly does help us with the algorithm If you like it they assume more people who watch the things that you like will like it too and they'll recommend these videos to people on YouTube which helps us grow And it doesn't cost you a penny to hit the Like button So please please please smash the Like button as the YouTubers- Like and subscribe Like and subscribe Like and subscribe Like and subscribe And uh we did We we gained over 500 subscribers on YouTube last month which I know in the big picture that may not sound like a lot but that's 500 new people that subscribed to a little old show out of Jackson Mississippi We're almost at 10,000 YouTube subs here 5 years into this and it is a it's taken a while There's not been no big one viral moment that's got us anywhere It's been just chipping away and chipping away and chipping away And I do think we'll eventually get that We'll we'll have that moment when we get you know X amount of followers and enough people see something that resonates with them But uh guys please uh do hit that Like button This segment is going to be brought to you by our friends over at You know I've been talking about it all week I want to drive it home It starts today round one the PGA Champion- Not the PGA Championship the Sanderson Farms Championship which is the only PGA event in Mississippi But not only is it the only PGA event it's the only major sporting professional sporting event in the state of Mississippi I know we can argue that college football is now a pro sport but And it always has been It has been for quite some time Yeah it always has been But uh it's the only legitimate pro-sport uh event in the state of Mississippi and it's right here in Jackson For all the negative things about Jackson this is one of the shining uh house on the hill you know beautiful moments that we have here in this city It's something we really should all wrap our arms around and get out and support if you want to keep it whether it's Jackson central Mississippi whatever there at the Country Club of Jackson And uh the first round starts today I'm going to be out there Saturday My buddy Fred Shanks my buddy Sutton my buddy Michael we're all going We got some Michelob Ultra Pavilion passes which you can get those as well at PGA I'm sorry at sandersonfarmschampionship.com And you can buy tickets You can buy the uh the Mick Ultra Pavilion It's kind of like their VIP thing There's going to be a bunch of TVs there You can miss You can catch all the college football action the golf action It's a great socializing event Just gonna be a grand time The weather's gonna be beautiful Come join us If you can't do Saturday get you some tickets for Sunday I think you just buy the ticket and go whatever day you want They're just Whatever ticket's good for any day but it's only one You You got to If you're going 2 days you got to buy 2 tickets So just FYI It's not a weekend pass Uh I do believe they do offer those But uh it's not too expensive Uh but you know it is a nice event and it does it does cost a few bucks But I think if you buy a ticket and a VIP pavilion pass it's about 130 bucks for both Which if you bought a concert ticket lately and you try to do a VIP upgrade you're probably talking about at least 500 bucks So for the money it's a really really good deal And uh parking's off site there at North Park You park there They they they bring a shuttle bus back and forth They'll keep them running all day You're not going to have to wait long to get to or from your vehicle The weather's going to be beautiful Come out there Hang out with me Come say hey And uh Saturday wear your favorite college colors It's University Day So going to be fun Russ you going to get by Uh we're going to an event tonight uh tied to it Um kind of their opening event and uh- A sponsorship party Yeah So we'll we'll do a little bit of that tonight and we'll see I I might Uh it's a good event And they- I'm trying to angle some tickets for the sponsorship party I I've been I've been working some angles that have not worked out so far But I would love to go to the sponsorship party Well we we can talk about it off air maybe Maybe so All right Well uh look so we got Russ Latino here Magnolia Tribune one of my favorite journalists in the state if not my personal favorite And Magnolia Tribune does just phenomenal work And Russ grabbed a hold of something like a dog on a bone the other day And I'm really glad he did because he brings a level of credibility and a level of scrutiny to to this topic that I think needs to be And he shines a light on it uh as one of the most influential journalists and policymakers in the state And it's the In the wake of Charlie death Charlie Kirk's death and that's why I wanted to really get Russ's opinion on that and kind of his thoughts on the whole thing before we dove into this These TPUSA chapters which is Turning Point USA for those that don't know Charlie Kirk's foundation that he founded And they Man they The growth has been stupendous since his death Thousands and thousands of new charters popping up And in these high schools where we really need to be trying to win the culture war uh just like colleges man We if we can get ahold of them at high schools they go to colleges you know kind of ready to fight the fight or knowing how to fight it And Clinton for some reason has decided that uh it's a no-go there So I've kind of laid the groundwork for you here man Tell us kind of what happened So let let me start by saying that um obviously what happened to Charlie Kirk was a tragedy a horrible tragedy I didn't always agree with him Um and I didn't always agree with TPUSA I did agree fundamentally with the idea that we should be having open debate on these issues um and that open debate is good And so-What happened was after his death to your point thousands and thousands of new chapters high school and college of TPUSA um started to form Um a couple of Saturdays ago so uh 2plus Saturdays ago um a teacher at Clinton High School sent out an email to a handful of students um and that email essentially said "Hey I know you're interested in this sort of stuff because you've talked to me in the past about wanting to start some kinda club that focuses on patriotism and sort of the exchange of ideas and debate Um what do you think about potentially doing a TPUSA chapter?" That email said explicitly this would have to be student-led Um you would have to come up with the names of other students who are interested in spearheading the effort to start this thing And there was a plan of sorts put together Some of these kids started sharing it with their friends they came back with names of people who wanted to be involved And essentially they planned to get together the following Tuesday September 16th to have a planning meeting with the teacher Well our sources say that that email got around to a wide group of people Um and one of the- the sets of hands that it ended up in was a set of parents who were very much opposed to the idea of there being a TPUSA chapter on Clinton's campus Um and that was communicated to school officials So what happens then is that on Monday September 15th the teacher that afternoon sends out an email to these students who are ready to meet the next day just saying "There will be no meeting tomorrow." Um the following day one of the students follows up and says "Well when are we gonna reschedule it?" 'Cause they're excited about doing this Um and she emails back and says "There won't be a rescheduling you need to go talk to the principal about this." Well the backstory of those few days and the way that we got ahold of this was that we got contacted by 2 sources that said "Hey look some students wanted to start this TPUSA chapter and they got shut down by the school administration." Um and we were told that there were 3 reasons given by the administration The first was that this was too political and "We don't do political clubs it's gonna be divisive." Um the second explanation which came later was "Well this was teacher-led and because it's teacher-led it violates a district policy." And then once students voiced "Hey no actually we want this," the third explanation that was given was "Hey it's too late in the year to start a new club." And so all of this unfolds- We're a month into school we're a month into school So all of this unfolds and you start to see And the only way we know this is 'cause we did public record requests on Clinton High School Um you start to see emails directly from students to the principal of Clinton High School Dr Brian Fordinberry saying "We want this." To the point that some of them are literally pressing him and saying "Tell me why we can't have this In writing please tell me why we are unable to have a Turning Point USA club." Um we get ahold of the story break it on uh social media And the response that we got from folks who live in Clinton was "Hey we called and talked to the principal and he said the reason they can't have it is 'cause they started it too late in the year." Well that night I start doing some research All right let's figure out is that true Is there a policy in place for this Read the entire Clinton Han- School handbook Nothing in there about when clubs can start Um read the entirety of the school district's policies Couldn't find anything So I wrote the principal and the- the school board attorney and just said "Hey look I've looked at all this stuff I can't find any policies that- that says that this can't be done this time of year." Um and we had posed a bunch of different questions public record requests whatnot Well they come back um the following day and release a statement that basically says "We didn't actually shut it down We just told them that it couldn't be teacher-led and that it couldn't be this year." Which is shutting it down Yeah Um and so anyway we- we've been able to get together all these public records It really looks from my vantage point like the 2 reasons they gave are pretense first of all students individually went to the principal and said "We want this club." ......... ......... ......... ......... ......... ......... ......... all of the documents ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... since 2019 The Tigers are playing well against Alabama this season but they aren't winning their first game of the season The Tigers were able to win their first game against ......... ......... ......... ......... ......... ......... Alabama on September 19th 2020 They had a 31-0 victory at home against Alabama The Tigers won their first game of the season against Alabama on September 19th 2020 The Tigers have been playing well since then but they haven't been able to win their first game of the season The Tigers were able to win their first game against Alabama on September 19th 2020 They had a 31-0 victory at home against Alabama The Tigers have been playing well since then but they haven't been able the season The Tigers were able to win their first game against Alabama on September 19th 2020 They So they make good homemade ranch at Burgers Blues Barbecue is my point Get by check them out today Madison by the way the Madison location is open right now serving breakfast Dogwood in Flowood or downtown Brandon BurgersBlues.com to book a food truck check out the catering menu or to order and have your food delivered You can do it all in one great location BurgersBlues.com Website looks phenomenal too by the way Pictures of almost every item if you wanna know what it looks like That goes a long way Yeah You know Yeah no it does Um good websites good pictures all that stuff uh is how you market stuff right Gets people salivating We eat with our eyes Uh uh yep I think that's true Our eyes and our nose Yeah Right And my my eyes are often bigger than my appetite- Well as they say Yeah no I think that's part of the problem right Yeah absolutely So Russ wha- uh your your opinion do you just think this is political with TPUSA So let me say this for uh uh to start is I think whenever Clinton put out its statement in response to our original reporting they basically said it's incorrect that we tried to shut it down but then they explained why they had shut it down so it was an odd statement The other thing that I saw that bothered me almost more than the statement was the way that the media reacted which was just to just accept at face value with no critical thinking the explanation that was given Right So they're saying "Hey the reason we didn't do this is because it was teacher-led," while simultaneously admitting in the same statement that students independently came to us and asked for Right Mm-hmm Um so one that doesn't hold water And then they said "Yeah but we explained to those students that our 'practice' was to a- approve things this year and then h- allow them to go into effect next year." I asked the question point blank "Well what does that mean that next year there'll be a Turning Point USA chapter?" And they didn't answer that question But more importantly that policy does not exist in writing Right It doesn't exist anywhere um based on our investigation And so neither one of those things hold water And if neither one of those things hold water there must be something else And our sources said that the something else was the fact that you had parents that were angry about the idea of it coming on campus and a principal who just said "Hey this is gonna be too political which is unconstitutional." So w- what I would say Russ's opinion reading between the lines looking at all the facts I know the sources that we've talked to I think the principal panicked um and was trying to find a way to keep the peace which I can respect at some level which is "Hey we don't wanna rock the boat here We don't wanna create tension We want a unified campus This is gonna create some tension so I'm gonna find a way to say no." The problem with that is yes it violates the Constitution yes it violates federal laws yes it violates state law but there's a bigger sort of fundamental problem which is the way to deal with the fact that we can't have constructive debate in this country is not to have no debate at all It's to get better at having constructive debate Yes And that starts at an early age And so if we can create a system where yes there can be a Turning Point USA chapter and simultaneously yes there can be some sort of progressive chapter on campus and students get to decide who they wanna associate with and we create an atmosphere where hopefully those groups are talking to each other engaging with each other civilly we're setting ourselves up for much better conversations in the future than what we're seeing in our country amongst adults right now And so to me instead of saying "I don't wanna rock the boat," the answer should be "How do we create an environment where people get to associate with who they want they get to say what they want and we encourage students to do so in a way that is civil?" Uh I would love to see a list of the current of the current groups on the campus And w- we've asked for that right Um I I know that there are uh at least social organizations on campus that like you know some conservatives would find uh objectionable Um you know there's a gay straight alliance club as an example I I was gonna say like it would bet but bet the farm that there's an LGBTQ alliance of some sort on there uh there's gonna be some type of civil social justice Black pro-Black group and all those are fine as long as you have the ying to the yang And and and I would say great I would say great right Yeah Um it's it what you don't wanna do is a situation where you're having viewpoint discrimination And even like the other 2 uh you know arguments which is like "Hey this is teacher-led." Well 1 I don't think that's true based on the documents that we've gotten and I don't think it's true based on their own statement at some level But the Constitution doesn't say you can't be inspired by an adult if you wanna create a club on campus right Yeah Um people can get ideas from other people And and candidly every club on campus is required to have a sponsor So one man's sponsor is another person's teacher-led group right Yeah Um and then on this this timing thing is even if that policy did exist you would have to show that it had been consistently applied and it would still have to be tailored in a way legally that it didn't deprive people of their rights So you could say like a senior uh is on campus and they're saying "Hey you're making me wait until next year I won't be here next year I'm gonna graduate." Uh that was gonna be what I was gonna say We got a great comment here on X from uh Bourbon Diplomacy which may be the best name on X by the way That's a great name It says uh "Clinton School District attends school almost year round now so when is the correct time?" Yeah I mean again what they put out through surrogates after we did our initial reporting was "Hey we've got this policy and they're in violation," but can't even point to to something in writing I mean Yeah It it seems pretextual when you can't show something in writing And when you ignore a a public record request that explicitly asked for who are the other clubs When were they formed When were they allowed to be on campus They should be able to tell us all of that unless they're just not keeping records of what clubs are on campus which would suggest that they don't actually have a policy Right So what is the next step Is uh is Magnolia Tribune uh to the point of a lawsuit Well we wouldn't be the ones to file a lawsuit right A lawsuit would have to be filed uh either by some of the students who want the club which would be the the most likely scenario if they wanted to push that far or uh you know if there were adults on campus faculty that that thought that their rights had been infringed upon at some level Um my suspicion is that neither one of those things will happen because people don't like the idea of suing their own school Um it takes a rare person Like you'll occasionally see lawsuits percolate That's like one out of a thousand people has the courage to say "Hey I'm gonna do something like this." Is is Clinton in ISD or is it part of Hinds County I should know that I don't off the top of my head Uh- Yeah yeah no I do know that 'cause they they've got their own superintendent Yeah yeah it's independent Okay I I wasn't sure I I knew I know Pearl is and I and I grew up going to Byron which is part of uh Hinds County so I just wasn't sure if Clinton was part of that or not Never actually Yeah Never needed to know that So I mean a lawsuit is poten- is possible I I don't necessarily see that You know I I think the the most likely scenario if if the high school does the right thing they're not gonna come out and admit that they violated the Constitution No government official's ever gonna be like "Hey I violated the Constitution federal law and state law." What you hear instead is the kinda stuff that you heard here which is "Oh we wanted to help you but you didn't follow this unwritten process that we expected you to follow." So they're not gonna do that But if I were the district if I was on that board of of the school uh or if I was the principal I'd be trying to figure out a way to get it started Yeah there's gotta be a way to put the paste back in the tube a little bit here before it spirals outta control I mean you're sitting here like- Well it got it got mentioned on CNN That's where I was going yeah Um so so you know Abby Phillips' program Newsline on CNN it got mentioned there Uh I expect that there will be other national outlets that will be covering this Um there's an opportunity for Clinton to do the right thing and recognize that kids deserve the right to have this kinda club on campus if they want it Um for Magnolia Tribune's part we're not giving up right We still have several public record requests that we don't feel like have been answered uh and that weren

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