Podcasts about Mexican

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Today we share some of the scariest stories out of Mexico and react to some videos as well... 

Thursday - St Cloud tries to clean the slate of a racist past. Are there any good Mexican chain restaurants? Would you like to buy a Hair Wreath? Rauce Thoughts on how his son looks like his brother. Date Night Guide with Dani Meyering with date night ideas including some Halloween themed fun. Attorney Glenn Klausman with the Case of the Unlisted Driver for Colbert Court. Plus, JCS News, the Froggers Football Forecast, JCS Trivia & You Heard it Here First.

Thursday - St Cloud tries to clean the slate of a racist past. Are there any good Mexican chain restaurants? Would you like to buy a Hair Wreath? Rauce Thoughts on how his son looks like his brother. Date Night Guide with Dani Meyering with date night ideas including some Halloween themed fun. Attorney Glenn Klausman with the Case of the Unlisted Driver for Colbert Court. Plus, JCS News, the Froggers Football Forecast, JCS Trivia & You Heard it Here First. See omnystudio.com/listener for privacy information.

Ever feel like you're juggling too much? Family, work, faith, and the endless to-do lists can make self-care feel impossible. Perhaps you skip rest, push through fatigue, or overlook even the smallest victories.In this Drinks & Dessert Edition of the Foodie Rewind, learn to slow down to explore self-care in all its layers: releasing the guilt that keeps you from rest, caring for your body in simple but powerful ways, growing through personal development, and finding joy in the changing seasons around us. From guilt-free chocolate mousse to refreshing peppermint snacks, celebratory champagne cocktails, and cozy Mexican hot chocolate, each “treat” is a reminder that nurturing yourself can be joyful and intentional.Tune in and discover how these small, sweet practices can restore your energy, peace, and joy in every season of life.Recipes Mentioned in the EpisodeVegan Avocado Chocolate MousseSnacking Chocolate⁠Champagne Cocktail Recipe⁠⁠Mocktail Recipe⁠Mexican Hot ChocolateScriptures Referenced3 John 1:2Luke 10:38-42Episodes Referenced109 // Release the Guilt: Self-Care Isn't Selfish125 // How to Use One Essential Oil for Physical Self-Care This Summer115 // Elevate Your Everyday (3/3): Personal-Development Self-Care for Growth and Joy142 // Fall Into Joy: 5 Essential Self-Care Habits for Inspired LivingWant to savor more goodness in your busy life? You're in the right place!Connect with like-minded women: If you're ready to find balance and peace, come together with women who understand the beauty of living a multifaceted life. ⁠Join the community!⁠Pause and be filled: Take a Retreat in the Psalms and let the timeless words of Scripture guide you into rest, reflection, and renewal during this busy season. ⁠Start your retreat today!⁠Let's Connect:Email: ⁠⁠hello@p31virtues.com⁠⁠Note: The show notes may contain affiliate links. If you click on one and make a purchase, I may earn a small commission at no additional cost to you. Thank you for supporting my work!

Send us a textA contract to feed a frontier post shouldn't have ended at a river cave, but the Pecos has a way of bending plans. We head out with Oliver Loving and W.J. Wilson on a night-run mission to Fort Sumner that turns into a standoff against a swelling war party, where ground, grit, and a few feet of brush decide the line between life and legend. When a parley sign flickers on the plains and a hidden shot rips through Loving's wrist and side, the story snaps from strategy to survival, and the cave on the bluff becomes a cramped theater where fear, fever, and resolve fight for the lead.From there, the path forks. Wilson crawls into the night to fetch river water in his boots, then makes the hardest choice a partner can make: leave a wounded friend to swim for help. He slips down the Pecos past a mounted sentinel, abandons his rifle to the sandy current, and staggers barefoot across a country of thorns with a scavenged TP pole, waking to wolves every time sleep threatens. Starved and sunburned, he reaches the trail and flags down Charles Goodnight, who pieces together the fight from Wilson's rough map and rides back to recover what the river didn't take—including Loving's Henry rifle.Loving's path is its own test of will. He crawls out after days, arm shattered, side wound mending, and survives on the last oils of roasted leather gloves before striking a deal with Mexican farmers to haul him to Fort Sumner. Army surgeons battle infection, a late amputation becomes the final gamble, and a quiet agreement is sealed between partners: debts will be paid, promises kept. When Loving dies that September, Goodnight carries the work for two years and brings his friend home 700 miles to Weatherford, Texas—closing a loop the plains tried to cut in half.If you're drawn to true frontier history, cattle trail lore, and the human code that held partnerships together when the land tore everything else apart, press play and ride with us. Subscribe, share this story with a friend who loves Western history, and leave a review to tell us which moment stayed with you.Support the showIf you'd like to buy one or more of our fully illustrated dime novel publications, you can click the link I've included.

In this conversation, Rene discusses the exciting opportunities in the Mexican real estate market, emphasizing the low barrier to entry and the potential for high returns. He shares insights on the importance of local knowledge and building a team to navigate the market effectively. Rene also invites listeners to connect with him for resources and collaboration.   Professional Real Estate Investors - How we can help you: Investor Fuel Mastermind:  Learn more about the Investor Fuel Mastermind, including 100% deal financing, massive discounts from vendors and sponsors you're already using, our world class community of over 150 members, and SO much more here: http://www.investorfuel.com/apply   Investor Machine Marketing Partnership:  Are you looking for consistent, high quality lead generation? Investor Machine is America's #1 lead generation service professional investors. Investor Machine provides true ‘white glove' support to help you build the perfect marketing plan, then we'll execute it for you…talking and working together on an ongoing basis to help you hit YOUR goals! Learn more here: http://www.investormachine.com   Coaching with Mike Hambright:  Interested in 1 on 1 coaching with Mike Hambright? Mike coaches entrepreneurs looking to level up, build coaching or service based businesses (Mike runs multiple 7 and 8 figure a year businesses), building a coaching program and more. Learn more here: https://investorfuel.com/coachingwithmike   Attend a Vacation/Mastermind Retreat with Mike Hambright: Interested in joining a “mini-mastermind” with Mike and his private clients on an upcoming “Retreat”, either at locations like Cabo San Lucas, Napa, Park City ski trip, Yellowstone, or even at Mike's East Texas “Big H Ranch”? Learn more here: http://www.investorfuel.com/retreat   Property Insurance: Join the largest and most investor friendly property insurance provider in 2 minutes. Free to join, and insure all your flips and rentals within minutes! There is NO easier insurance provider on the planet (turn insurance on or off in 1 minute without talking to anyone!), and there's no 15-30% agent mark up through this platform!  Register here: https://myinvestorinsurance.com/   New Real Estate Investors - How we can work together: Investor Fuel Club (Coaching and Deal Partner Community): Looking to kickstart your real estate investing career? Join our one of a kind Coaching Community, Investor Fuel Club, where you'll get trained by some of the best real estate investors in America, and partner with them on deals! You don't need $ for deals…we'll partner with you and hold your hand along the way! Learn More here: http://www.investorfuel.com/club   —--------------------

While many celebrate the bombing of boats in the Caribbean, that may or may not be affiliated with drug trafficking, others condemn it for political reasons.  What both arguments failed to realize is that major banking institutions across the United States, and across the world, are the biggest drug money laundering institutions. What is happening in the Caribbean is more akin to smoke and mirrors. From Chinese cartels to Mexican cartels, banks in Europe in the United States, launder much of the money. For Iran-Contra alone, we learned that the US government will illegally moves drugs, guns, and humans across borders for purposes that circumvent Congress. Threats of using the US military in Venezuela strike of decades of regime change operations in that part of the world for natural resources and to the benefit of multinational corporations. Venezuela has virtually nothing to do with the fentanyl drug trade, and very little to do even with the cocaine drug trade. Mexico is the central source of fentanyl distribution, largely from China, and yet Venezuela is the target of the US military. Companies like Teva pharmaceuticals, located in Israel, should be at the forefront of these discussions, too, considering that it is one of the primary contributors to the opioid crisis in the United States. But we leave the banks that launder the money out of the equation, just as we leave pharmaceutical companies that contribute to drug problems out of the equation, just as we neglect to address cultural issues that contribute to drug disease plagugin our country. *The is the FREE archive, which includes advertisements. If you want an ad-free experience, you can subscribe below underneath the show description.FREE ARCHIVE (w. ads)SUBSCRIPTION ARCHIVEX / TWITTER FACEBOOKWEBSITEBuyMe-CoffeePaypal: rdgable1991@gmail.comCashApp: $rdgable EMAIL: rdgable@yahoo.com / TSTRadio@protonmail.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-secret-teachings--5328407/support.

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:

Mark Chapman and Rory Smith continue the countdown to the 2026 World Cup.Nico Cantor from CBS Sports and Mexican sports journalist Marion Reimers look at Mexico, who will host nine of the tournament's 104 matches. How will they fare as one of the tournament's hosts? Can they finally shake off the tag of ‘dark horses'?Former South Africa captain Dean Furman and former Nigeria international Efan Ekoku discuss some of the African teams who may qualify – how are South Africa and Nigeria faring? Plus hear from Cape Verde and Shamrock Rovers defender Roberto Lopes with his country on the edge of qualification for their first ever World Cup.02.40 – Mexico 24.20 – Bigger picture for African teams 43.45 – Cape Verde

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?

Wednesday - Would you use your phone less for money? Do you have a favorite Mexican restaurant? Animal House with Daisy Fiore from the Audubon Center for Birds of Prey Orlando Sentinel columnist Scott Maxwell on theme park ride safety and the Charlie Kirk name game. Rauce Padgett updates us on Good Sauce and his stereotype in a bottle theory. Plus, JCS News, JCS Trivia & You Heard it Here First. See omnystudio.com/listener for privacy information.

Wednesday - Would you use your phone less for money? Do you have a favorite Mexican restaurant? Animal House with Daisy Fiore from the Audubon Center for Birds of Prey Orlando Sentinel columnist Scott Maxwell on theme park ride safety and the Charlie Kirk name game. Rauce Padgett updates us on Good Sauce and his stereotype in a bottle theory. Plus, JCS News, JCS Trivia & You Heard it Here First.

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

In this six-episode “Sidequest” series, Irish Music Stories host Shannon Heaton shares music from her “Perfect Maze” album (pollinator-inspired compositions for flute, strings, piano, and voice). And in keeping with the IMS mission, she also incudes stories that helped her navigate the whole project. For installment #4 she breaks down one movement of her Flute Duel (with talk of cadenzas, Nuevo Tango influences, and butterfly flight patterns). She also shares stories about the ancient monarch butterfly's namesake and its Mexican guardians. _________________ For playlists, transcripts, links to videos, companion essays, and to contribute to this project, please head to ShannonHeatonMusic.com

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

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

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

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

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

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