Podcasts about Mexico City

Directors Domee Shi & Madeline Sharafian, join the show to talk about their approach to collaborating with the audio post team on the newest Pixar film, Elio. Re-recording Mixer Bonnie Wild & Supervising Sound Editor/Sound Designer Jeremy Bowker are also on board to share how they built the soundscape of the "Communiverse", a friendly and warm version of outer space. Together the directors and sound team discuss how scary is too scary, how they share new sounds during development and what types of references and language they used to communicate the film's sonic needs. If you are going to be in the Mexico City area on Oct 21st, at 4pm, come out to SAE Institute for a afternoon and evening of audio post talk, food and drinks. please register in advance at http://www.tinyurl.com/mpseincdmx and find full details at https://tonebenderspodcast.com/tonebenders-sound-design-meet-up/ SPONSOR: After over a year of dedicated work, the entire Sound Ideas sound effects collection, over 500,000 individual files, has been upgraded to the Universal Category System's, filename and metadata standards. With this enhancement, sounds are now more organized, searchable, and ready for seamless integration into your workflow. Head over to https://www.sound-ideas.com/Page/ucs-data-upgrade to learn more. Episode Notes: https://tonebenderspodcast.com/329-the-directors-sound-team-from-elio/ Podcast Homepage: https://tonebenderspodcast.com This episode is hosted by Timothy Muirhead

Ever wondered how to travel the world and feel financially secure? In this episode of The Traveling Therapist Podcast, we dive into financial literacy with Jackie Curry, a therapist turned global explorer who's passionate about helping others invest and build financial independence.Jackie shares how her love of travel started at 16 and how that journey led her from Portland to Mexico City, through the Himalayas, and now into launching her Financial Literacy Lab. Whether you're dreaming of a solo trek or want to better manage your retirement planning, Jackie's insights are a game-changer.In This Episode, We Explore…How Jackie created a virtual private practice to support her travels.The power of solo 401ks, SEP IRAs, and Roth IRAs for therapists.Jackie's top financial literacy tips for women and self-employed therapists.Travel hacking with credit card points (and why she swears by Capital One Venture X).How her Financial Literacy Lab helps therapists get retirement-ready.Connect with Jackie:Website - https://www.jackiectherapy.com/finlitlabInstagram - https://www.instagram.com/financial.literacy.lab/_____________________Are you ready to take the plunge and become a Traveling Therapist? Whether you want to be a full-time digital nomad or just want the flexibility to bring your practice with you while you travel a couple of times a year, the Portable Practice Method will give you the framework to be protected! ➡️ JOIN NOW: www.portablepracticemethod.com/Connect with me: www.instagram.com/thetravelingtherapist_kym www.facebook.com/groups/onlineandtraveling/ www.thetravelingtherapist.com The Traveling Therapist Podcast is Sponsored by: Berries: Say goodbye to the burden of mental health notes with automated note and treatment plan creation! www.heyberries.com/therapists Alma: Alma is on a mission to simplify access to mental health care by focusing first and foremost on supporting clinicians. www.helloalma.com/kym Sessions Health: Built for traveling therapists with global EHR access, clean interface, and therapist-friendly pricing at just $39/month. www.sessionshealth.com/kym

MUSICGeddy Lee and Alex Lifeson "secretly" broke the news about next year's Rush reunion tour on Sunday night during a Q&A event at the Rock & Roll Hall of Fame and Museum in Cleveland. The tour will start on June 7th with the first of two nights at the Forum in Los Angeles, which is where they did their last show on August 1st, 2015. They will do multiple shows in seven cities across Canada, the United States and Mexico, with Geddy saying, "We'll see how that goes." They'll follow up Los Angeles with: 6/18 - Mexico City, MX - Palacio de los Deportes6/24+26 - Fort Worth, TX - Dickies Arena7/16+18 - Chicago, IL - United Center7/28+30 - New York, NY - Madison Square Garden8/7+9 - Toronto, ON - Scotiabank Arena9/17 - Cleveland, OH - Rocket ArenaAll dates are subject to change and tickets go on sale Friday at Rush.com. Ozzy Osbourne's second memoir, Last Rites, is out today. https://youtu.be/A5Us8aOgyk4 MUSIC BOOK CLUB:Cat Stevens memoir Cat on the Road to Findout publishes. Photo book Taylor Swift: Album by Album by Kase Wickman, Joanna Weiss and Moira McAvoy publishes. Original Kiss guitarist Ace Frehley has canceled his remaining 2025 tour dates due to unspecified "medical issues". https://blabbermouth.net/news/ace-frehley-cancels-remainder-of-2025-tour-dates-due-to-ongoing-medical-issues Luke Combs is now the highest-selling country artist of all time. Luke now holds 168 million certified units from sales and streams. That tops Garth's long-standing record of 162.5 million total. https://entertainment-focus.com/2025/10/06/luke-combs-surpasses-garth-brooks-to-become-the-most-riaa-certified-country-artist-in-history/ TVThe documentary Ozzy: No Escape From Now hits Paramount+. 99-year-old Dick Van Dyke stays pretty lighthearted about his own mortality. He'll be turning 100 on December 13th, and during a fan event on Sunday he joked, quote, "It'd be funny if I didn't make it." https://www.yahoo.com/entertainment/celebrity/articles/dick-van-dyke-jokes-funny-211449081.html?guccounter=1&guce_referrer=aHR0cHM6Ly93d3cud2lzZWJyb3RoZXIuY29tLw&guce_referrer_sig=AQAAAN2WjeF-rEip0J1sYs96GHg-2WH9KN_kYWqg-tgvE6wRZFFvX6Ov6wavalwJBwqCbO4EYb6QiBx1k34ysgkTqu8dT9Pe9DknocF9dJaXjgBxF5dnB6qiUJc1WeugNIqvLwN6puSC1ny-mR40-m1HKz34BfXmQzE24j94gQRrrFfU MOVING ON INTO MOVIE NEWS:Please stop sending AI videos of Robin Williams to his daughter, Zelda. https://ew.com/zelda-williams-asks-fans-to-stop-sending-her-ai-videos-of-dad-robin-williams-11825333 John C. Reilly wants to do a 20th anniversary tour in 2027 as his character Dewey Cox, from the biopic parody "Walk Hard". GAMESSonic the Olympic Hedgehog … SEGA and the International Olympic Committee have struck a multi-year licensing deal that brings Sonic the Hedgehog into the world of the Olympics. The partnership, dubbed “Five Rings,” connects Sonic with the core Olympic values of excellence, respect, and friendship. And, of course, involves merchandise. Lots and lots of merchandise.Call of Duty cheater crackdown … Activision is dropping the hammer on cheaters in the Call of Duty Black Ops 7 game, claiming that they've caught 97% of them within 30 minutes of signing in. The company said that its anti-cheater effort – which they're calling Team Ricochet – "hit the ground running" and that "fewer than 1% of cheating attempts reached a match. AND FINALLYWe have our ‘Ride of Die' Halloween Costume Party at Ballpark Village coming up… and maybe you need some inspiration on what to wear, or what NOT to wear, because these costumes will probably be everywhere this year: "Variety" put together this list of the Best Pop-Culture Halloween Costumes. AND THAT IS YOUR CRAP ON CELEBRITIES!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How do you actually know if your inner work is working? That's the question Light explores in this episode of The Spiritual Perspective.Meditation, journaling, therapy, gratitude — all of it can feel subtle and hard to measure. There's no scoreboard, no app tracking your progress. And that's what makes so many people wonder: Is anything really changing?In this talk, Light breaks down the five unmistakable — and very real-world — signs that your inner work is paying off. These aren't abstract spiritual concepts. They're the everyday shifts you begin to notice when your practice is consistent: the way you handle uncertainty, the clarity that begins to guide your choices, and the peace that shows up in places it never used to.You'll also learn why real growth often feels invisible at first, how others can see your transformation before you do, and what to pay attention to if you're doubting your progress.If you've ever questioned whether all your inner work is leading somewhere, this episode will help you recognize the subtle but powerful proof that it is — and remind you why consistency is everything.Recommended episodes:7 Harsh Realities of Committing to Your Inner WorkThe Easy Life LieResources mentioned:Join Light and learn Meditation in Mexico City: https://mexico.beginmeditating.com/Send us a text message. We'd love to hear from you!

Tonight, on a Monday night edition of Trackside with Curt Cavin and Kevin Lee, they talk recap the NASCAR weekend at the Charlotte Motor Speedway Roval with Shane van Gisbergen winning the Cup Series race, while Connor Zilisch won the Xfinity Series race. They also talk about the possibility of Zilisch testing an IndyCar with Dreyer & Reinbold Racing. They later talk about if Ryan Hunter-Reay and/or Conor Daly could return to Dreyer & Reinbold or if he could be the fourth driver for Arrow McLaren in the 2026 Indy 500. Later, they recap the recent rookie testing from Mid-Ohio Sports Car Course, with Felipe Nasr being the fastest, and preview the upcoming test days at World Wide Technology Raceway. In the second segment, they talk about the increase of leader’s circle prize money. They also talk about new street course races in the future that involve NFL stadiums. They later talk about Pato O’Ward speaking on the series missing out to race at Mexico City in 2026 and how to go forward. To wrap up another edition of the show, Kevin answers fan questions from X. See omnystudio.com/listener for privacy information.

Hosts: Annik Sobing & Andy Shiles Guests: Alyson Hachey, Elisabeth Sherrell, Bonnie Kersch, Lila Landis & George Reid Published: October 5, 2025 Length: ~29 minutes Presented by: Global Training Center In this episode Annik Sobing and Andy Shiles are joined by a panel of conference organizers and long-time trade educators — Alyson Hachey, Elisabeth Sherrell, Bonnie Kersch, Lila Landis and George Reid — to preview two upcoming events: the MIC Customs / ICPA Mexico Conference in Mexico City and the ICPA Fall Trade Days in Grapevine, Texas. The conversation covers who should attend, the unique focus of each event, practical tips for getting the most out of the conferences (including networking and bringing cross-functional colleagues), and fun details like the opening reception, themed activities, and opportunities for virtual networking before and after the in-person gatherings. What You'll Learn in This Episode The purpose and format of the MIC Customs / ICPA Mexico Conference (Mexico City, Nov 5–6). The schedule and special programming for ICPA Fall Trade Days (Grapevine, TX): opening reception Oct 26, main conference Oct 27–28, plus ITAR-related sessions following the conference (Oct 29, 30 and 1 as discussed). How the two events differ in content and audience (Mexico conference = Mexico-focused trade & cross-border issues; Grapevine = broader trade + ITAR programming). Practical networking tips (how to approach meals/sessions, what to bring, and how to translate conference takeaways into a short briefing for leadership). Why practitioners should bring colleagues from finance, purchasing, sourcing and logistics to get cross-functional value from the sessions. Key Takeaways The Mexico conference and the Grapevine Fall Trade Days serve different but complementary needs — both are valuable depending on your role and geographic focus. Networking is one of the highest-return activities at these events; intentionally meet new people and use pre/post virtual networking opportunities. Bring one or two colleagues from other functions (finance, purchasing, logistics) so you can turn conference insights into actionable company plans. Prepare a short, snappy 2–3 slide summary to brief leadership when you return — the panel recommends focusing on risks, decisions needed, and quick wins. The events mix serious compliance content with community-building (receptions, line dancing, games) — plan to learn and connect. Resources & Mentions ICPA Trade Days 2025 MIC Customs / ICPA Mexico Conference Global Training Center Credits Hosts: Annik Sobing Andy Shiles Guests: Alyson Hachey Elisabeth Sherrell Bonnie Kersch Lila Landis George Reid Producer: Lalo Solorzano Subscribe & Follow New Roundup episodes every week. Presented by: Global Training Center — providing education, consulting, workshops, and compliance resources for trade professionals.

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?

HEADLINE: Latin American Political Volatility and US Engagement GUEST NAME: Evan Ellis SUMMARY: John Batchelor speaks with Evan Ellis about political instability across Latin America. In Argentina, peso volatility reflects investor doubts about President Milei's survival following election losses and corruption scandals. Despite strong economic fundamentals (poverty reduced to 32%, 3% growth), the US Treasury provided unprecedented support with a $20 billion swap agreement. In Venezuela, Maduro's illegitimate regime lost overwhelmingly to Edmundo Gonzalez in July 2024. The US deployed eight ships and considers limited strikes against the "Cartel de los Soles" leadership. Brazil's Lula might offer Maduro asylum to resolve the crisis while opposing US pressure. Colombia faces chaos under President Petro, whose failed "total peace" policies increased violence. After Petro urged US soldiers to disobey orders, America pulled his diplomatic visa, damaging security cooperation. Mexico's President Sheinbaum enjoys 78% popularity and achieved a 20% homicide reduction. The critical priority remains USMCA renegotiation, preventing Chinese companies from using Mexico as a US market pass-through. 1913 MEXICO CITY

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

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

You're listening to American Ground Radio with Stephen Parr and Louis R. Avallone. This is the full show for October 2, 2025. 0:30 For decades, Mexico wagged its finger at the U.S., joining Democrats and open-border activists in calling Americans “racist” and “xenophobic” for wanting secure borders. But now the tables have turned. A caravan of over a thousand migrants—Cubans, Haitians, Venezuelans, and more—has set its sights not on Texas, but on Mexico City. We break down the irony: migrants demanding jobs, housing, and welfare in Mexico after years of Mexico enabling caravans to march north through their country. From remittance dollars fueling Mexico’s economy to the cartels profiting from human misery, we explain why Mexico is now paying the price for decades of exporting illegal immigration. 9:55 Plus, we cover the Top 3 Things You Need to Know. The Federal Government Shutdown continued today, and may continue through the weekend. The National Guard is helping police arrest dozens of criminals in Memphis, Tennessee. Kilmar Abrego Garcia, the illegal alien accused of human trafficking who was falsely called a Maryland Dad by the media has lost his final appeal in court. 12:30 Get Prodovite Plus from Victory Nutrition International for 20% off. Go to vni.life/agr and use the promo code AGR20. 13:30 This week, CNN did something it never seems to do to Democrats: it cut off House Speaker Mike Johnson live on air—right as he was explaining why the government shut down. Johnson was accusing Senate Democrats of rejecting a “clean” continuing resolution and demanding taxpayer-funded health care for illegal immigrants. CNN quickly interrupted him, “fact-checking” the claim in real time and moving back to its New York studio. When was the last time CNN cut off Chuck Schumer or Nancy Pelosi mid-sentence to “correct” them? 16:30 We ask the American Mamas Teri Netterville and Kimberly Burleson about the leftist who refused to hire a man because he support President Donald Trump. The Mamas to the viral video of the Texas business owner who proudly declared he would never hire a Trump supporter, and they unpack his claims about “resisting oppression,” refusing service, and comparing conservative beliefs to hate speech. If you'd like to ask our American Mamas a question, go to our website, AmericanGroundRadio.com/mamas and click on the Ask the Mamas button. 23:00 We pull back the curtain on the Hollywood–Wall Street complex — the entertainment elites who believe they can flood your living room with leftist propaganda without consequence. We zero in on Netflix, the streaming giant that's pushing inappropriate, hyper-edgy content and even “grooming” kids with shows aimed at very young audiences. Netflix is losing customers and their stock is plummeting. 26:00 We Dig Deep into the ongoing government shutdown and the real reason behind it that big media doesn’t want you to know. While CNN, MSNBC, and other outlets insist Democrats aren’t pushing healthcare for illegal immigrants, the Congressional Budget Office (CBO) report tells a very different story. 32:30 Get TrimROX from Victory Nutrition International for 20% off. Go to vni.life/agr and use the promo code AGR20. 33:30 We respond to Pope Leo XIV’s latest remarks on climate change and his indirect shots at President Trump and the Republican Party. Why has the Vatican has embraced climate alarmism and political rhetoric instead of focusing on faith and scripture? 36:40 The International Association of Chiefs of Police (IACP) passed a resolution calling for more civility in political rhetoric, and that's a Bright Spot. The resolution warns that incendiary language from elected officials and community leaders has fueled violence against law enforcement, government officials, and the public. 40:30 Plus, students gathered for a massive revival at the University of Tennessee that will make you say, "Whoa!" Follow us: americangroundradio.com Facebook: facebook.com / AmericanGroundRadio Instagram: instagram.com/americangroundradio See omnystudio.com/listener for privacy information.

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

In this special Aftershow episode, Esther and Lorena answer listener questions and reflect on the powerful story of Ruth Ellis, the last woman to be executed in the United Kingdom.Together, we unpack the psychology, the heartbreak, and the social forces behind one of Britain's most infamous true crime cases. From Ruth's volatile relationship with David Blakely to the justice system that sealed her fate, we dive deeper into what drove her — and what doomed her.Plus, Esther reflects on Ruth's final act, and whether she believed it was her only escape.If you loved the Hanged series, this Aftershow gives you a chance to go behind the scenes, hear deeper insights, and join the conversation about love, obsession, and justice.Highlights:The emotional toll of toxic relationships and what they reveal about human behaviorGender, class, and morality in 1950s BritainHow Ruth Ellis's childhood and early adult experiences informed her choices about love, relationships, and obsession ✈️ Travel with Us to Mexico City!

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      

Hello and welcome back to the oasis podcast, the ultimate audio guide to Oasis, supported by Wonderwall Beer - follow them @wonderwallbeeruk oasispod@gmail.com patreon.com/oasispod @oasispodcast https://www.youtube.com/@oasispodcast

China's presence in Mexico has grown dramatically over the past two decades. While Chinese investment across Latin America has been commodity-driven, in Mexico the story is different. Chinese firms are embedding themselves in manufacturing supply chains, wholesale trade, telecommunications, and real estate – with over 800 companies active in Mexico as of 2025. In this episode, Ryan C. Berg sits down with Heidi Jane Smith, professor of economics at La Universidad Iberoamericana in Mexico City. Together, they unpack Beijing's strategy for engagement with Mexico, and the data behind China's investments. They also explore how the U.S.-Mexico relationship has been impacted by the latter's dealings with China, and likely pathways forward.

In this SPACES Recheck, we're revisiting a standout episode from the archive that you may have missed...What will future stadiums look like? Licensed engineer...architect...AND LEED BD+C certified professional, Erleen Hatfield, PE, AIA, Managing Partner of the Hatfield Group, joins us to discuss structural engineering, stadiums, and her work on the Atlanta Falcons Mercedes-Benz Stadium. Francisco Gonzalez Pulido, from FGP Atelier, shares his experience designing the Diablos Stadium in Mexico City. If you enjoy our content, you can check out similar content from our fellow creators at Gābl Media. Spaces Podcast Spaces Podcast website LYNES // Gābl Media All rights reserved

Love the show? Have any thoughts? Click here to let us know!Our first Spooky Special of October is all about superstitions! We dive into the origins of some of the most famous beliefs—like why people knock on wood or avoid walking under ladders. Kenzie takes us deep into the world of Santa Muerte and her influence on Mexico's narcocultura (narco culture). Meanwhile, Lauren hits the road to uncover unique superstitions from across the United States—you might even hear one from your own state! Don't tempt bad luck… join us for our very first October spooky special!--Follow us on Social Media and find out how to support A Scary State by clicking on our Link Tree: https://instabio.cc/4050223uxWQAl--Have a scary tale or listener story of your own? Send us an email to ascarystatepodcast@gmail.com! We can't wait to read it!--Thinking of starting a podcast? Thinking about using Buzzsprout for that? Well use our link to let Buzzsprout know we sent you and get a $20 Amazon gift card if you sign up for a paid plan!https://www.buzzsprout.com/?referrer_id=1722892--Works cited!https://docs.google.com/document/d/1Dq_0tJvFgEFuU1ZpZQ3E_LcuLc-RrTML8fSt9ILWb6k/edit?usp=sharing --Intro and outro music thanks to Kevin MacLeod. You can visit his site here: http://incompetech.com/. Which is where we found our music!

The Orlando Pride have won an NWSL match for the first time since June 13. The Pride went to San Diego and not only remained unbeaten there, but also got a winning goal from Carson Pickett after Jacquie Ovalle's first goal for Orlando was canceled out three minutes later when Anna Moorhouse gifted Dudinha an easy goal at the other end with a careless giveaway. We discuss a win for a change, check on our score predictions from last week, and make our selections for Player of the Match.This week's mailbagbox gave us a trivia question and asked us about Pickett as a striker, the end of Orlando's curse, and more. Remember, you can ask us anything by hitting us up on Twitter at either @TheManeLand or @SkoPurpSoccer and using the hashtag #AskSkoPurp. You can use that same hashtag and hit @TheManeLand.bsky.social up on Bluesky. Or you can visit our show page, scroll down, and fill out the handy form. We'd also appreciate any ratings or reviews you can leave wherever you get your podcasts, and if you do that on Apple Podcasts, we'll find them easily and read them on the show.We touched on the Pride's trip to Mexico City to face Club America with the top spot in the group on the line in Concacaf W Champions Cup play. Finally, we looked ahead to Friday's visit to Houston to complete the season series against the Dash. We provided the series history and our key matchups and made our final score predictions.If you'd like to support our independent writing and podcasting efforts, we'd love to have you as a subscriber or donor over at our Buy Me a Coffee site.Here's how Episode 103 went down:0:15 – The Pride got back in the win column against struggling San Diego. It's been a minute since we've experienced a win, so Pride fans will take three points any way they can.18:07 - The mailbagbox is trivial but also anything but trivial.33:46 - The Pride will play twice more on the road before coming home. Can they build on their win in California?

Dick Maitland has worked on the sound for over 4,700 episodes of Sesame Street, starting with the show back in 1969. 50 years into the show's run, Steve "Major" Giammaria joined the show as re-recording mixer, and had to quickly get up to speed on all the iconic sounds found on Sesame Street. Together they walk us through the sonic history of one of the most important television programs of all time. Dick talks about performing live foley & sound effects on set during the early days of filming, the importance of signature sounds to make the puppets "real", and how much focus Jim Henson put on the sounds of Sesame Street. Listeners in the Mexico City area, mark you calendars for the Tonebenders Event there on Oct 21st. Full details coming soon! SPONSOR: Sound Ideas' highly anticipated Mid-Year Sale has been extended for a limited time, but there are only a few days left! Unlock 50% off, on thousands of premium recordings, from epic cinematic sounds to authentic ambiences, ideal for any creative project. This applies to all Sound Ideas proprietary libraries. With over 45 years of experience, Sound Ideas delivers audio trusted by professionals worldwide. Head over to https://www.sound-ideas.com/ to learn more. Episode Notes: https://tonebenderspodcast.com/328-sesame-street/ Podcast Homepage: https://tonebenderspodcast.com/ This episode is hosted by Timothy Muirhead

Welcome back to Turn Left at the Cactus… your community podcast from San Felipe, Baja, Mexico.In today's episode we take a Fork-In-The-Road to sit down with Joe Pier… editor of The Breeze--That's the local magazine bringing stories, people, events, and references to businesses from around town--right to your hands! In our chat, Joe shares what it's like keeping a community magazine alive… and why San Felipe inspires so much creativity. But, it doesn't end there. Joe also discusses his remarkable life and career journey, beginning with his bi-cultural upbringing in Mexico City with American and Canadian parents. Joe recounts his early career influences, including working as a gopher for Associated Press at the 1968 Olympics, where he helped transmit the famous Black Power salute photo. His career progressed through Canadian television and Hollywood, leading to extensive world travel for projects like the Miss Universe pageant and Billy Graham crusades, and notable experiences such as interviewing Fidel Castro. Now retired in San Felipe, Baja, Mexico, Joe discusses launching his community magazine, The Breeze, as a creative outlet and expresses his love for the town's peaceful lifestyle, offering advice for others considering moving there.This is a great episode to discover why San Felipefeels like home to this camera-wielding storyteller and what makes it the perfect setting for his golden years. Enjoy!If you are loving learning more about the many voices, organizations, and events that help create the San Felipe community, please LIKE, REVIEW and SUBSCRIBE on Spotify, Apple, Google, Amazon, or your favorite podcast host. This helps people find us.  And, if you really want to give boost the show, please drop us a “propina” at: ⁠https://ko-fi.com/turnleftatthecactus⁠.  And, don't forget to share us with your friends!Thanks for listening!Cal Whedbee: Producer/Post-Production Editor/Co-Host Tricia Sikes: Co-Host/Music ProducerLinda Wiggins: Co-Host/Researcher[The views expressed by our guests may not always be our own. Nevertheless, we are open to all views, beliefs, and opinions for the simple reason that ALL views are what ultimately make up or community.]Music by Krasnoshchok at Pixabay.#TurnLeftAtTheCactus#ForkInTheRoad#SanFelipeBaja#BajaLife#SanFelipeCommunity#BajaCaliforniaMexico#SanFelipePodcast#BajaPodcast#BajaBound#SFBreezeMagazine 

2025 TOUR TICKETS ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.thisparanormallife.com⁠⁠⁠⁠ We've all had bad experiences flying before - You get delayed on the runway, you get stuck in the middle seat, you're ‘cut off' from alcoholic beverages because you drank too many tiny wines… but in 1976, a young Pilot from Mexico City experienced his own mid-flight nightmare, when he suddenly became possessed by an alien. Follow us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠, and ⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠Join our Secret Society Facebook Community⁠⁠⁠⁠⁠⁠⁠⁠⁠ Support us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon.com/ThisParanormalLife⁠⁠⁠⁠⁠⁠⁠⁠⁠ to get access to weekly bonus episodes! ⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy Official TPL Merch!⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠thisparanormallife.com/store⁠⁠⁠⁠⁠⁠⁠⁠⁠ Intro music by ⁠⁠⁠⁠⁠⁠⁠⁠⁠www.purple-planet.com⁠⁠⁠⁠⁠⁠⁠⁠⁠ Edited by Philip Shacklady Learn more about your ad choices. Visit podcastchoices.com/adchoices

We're back! This last weekend, Ben Burgis was at an international conference of socialist, communist, and labor parties in Mexico City hosted by the Partido del Trabajo (the smallest but furthest left of the three parties in Claudia Sheinbaum's coalition). He introduced Richard Wolff to the assembled delegates, and Wolff have a barn burner of a talk outlining just what's happened to American society in the last few decades. We share the video + Ben gives some background on the conference and gets into what the new season of GTAA this kicks off is going to look like.Follow Richard Wolff on Twitter: @profwolffFollow Ben on Twitter: @BenBurgisFollow GTAA on Twitter: @Gtaa_ShowBecome a GTAA Patron and receive numerous benefits ranging from patron-exclusive postgames every Monday night to our undying love and gratitude for helping us keep this thing going:patreon.com/benburgisRead the weekly philosophy Substack:benburgis.substack.comVisit benburgis.com

Hey Friends! This week we talk about Jimmy Kimmels big return ratings, Mariah Carey and Doja Cat releases new music, Kendrick Lamar in Mexico City, Khalid's new music video, and Bad Bunny is set to perform at next years Half Time Show.In the reality round-up, we talk about the finale of BIG BROTHER 27 and the new winner.

Mary O'Grady reports a Tabasco scandal linking former president AMLO's Morena party and political allies to former security minister Bermúdez, now jailed as an alleged mob boss. 1911 MEXICO CITY

Good afternoon, I'm _____ with today's episode of EZ News. Tai-Ex opening The Tai-Ex opened down 26-points this morning from yesterday's close, at 25,998 on turnover of $5.2-billion N-T. FM in New York to meet with allies on sidelines of UN General Assembly Foreign Minister Lin Chia-lung is reportedly in New York, where he's been meeting with representatives from Taiwan diplomatic allies on the sidelines of the United Nations General Assembly. The Ministry of Foreign Affairs has declined to release any information concerning Lin's trip. However, pictures posted by the Palauan government appear to confirm that Lin is in New York. The office of the presidency of Palau has published photographs on Facebook of Lin at a reception hosted by American Global Strategies with Palau's President Surangel Whipps. The U-S State Department has refused to comment on Lin's presence in America. Several of Taiwan's allies have spoken up in support of the island's participation in the U-N this week. National Palace Museum makes Tourism Expo Japan debut The National Palace Museum is participating in the Tourism Expo Japan for the first time - as it seeks to attract visitors to experience Chinese cultural heritage in Taiwan. The event is part of the museum centennial anniversary. The National Palace Museum's booth is part of the Taiwan Pavilion and was unveiled (揭幕) on the exhibition's opening day. The booth features a reproduction of "Myriad Butterflies" by Qing Dynasty painter Yu Sheng, official merchandise, as well as collaborations (合作) with Sanrio and LINE. The National Palace Museum is also planning to stage a series of landmark exhibitions in October at its Taipei branch and its southern branch in Chiayi County to celebrate its centennial. Trump signs Tiktok deal for US ownership US President Donald Trump has signed an executive order (行政命令) leading to a possible US deal to take over TikTok. Nick Harper reports from Washington. Mexico Protesters on Eve of College Students Disappearance Anniversary Protesters who want justice in the case of 43 students who disappeared in 2014 have rammed the gates of a military base in Mexico City with a truck and set the vehicle on fire. The protest Thursday came on the eve of the anniversary of the disappearance of the teachers' college students. Authorities believe the students were abducted (被綁架) and killed by a criminal cartel with ties to government and military officials, and dozens of people have been arrested, including a former attorney general and military officers. However, nobody has been convicted yet . Canada Postal Workers on Strike The Canadian Union of Postal Workers has declared a countrywide strike. The announcement Thursday came hours after Canada's federal government said door-to-door mail delivery will end for nearly all households within the next decade. The government announced sweeping changes aimed at shoring up Canada Post's finances in response to a decline (減少) in letter mail and the government corporation's small share of the parcel market. The changes include more community mailboxes and slower delivery times. The union says all of its members are on strike “effective immediately." That was the I.C.R.T. EZ News, I'm _____. －－－－以下為 SoundOn 動態廣告－－－－ 新潤建設機構為北台灣前十大建商，建築與品質嚴格把關，售後服務貼心周到。住戶透過報修App能即時回應，維修快速高效。 社區引進自有品牌 Ruenn Café，打造下樓就能享受美食的便利；同時不定期舉辦互動課程，豐富公設活動。 一起來了解新潤，發現家的更多可能

What does it really mean to live as a family on mission? In this inspiring episode of the Family Teams Podcast, Jeremy is joined by Mark and Michelle Tiderman, this month's Accelerator community coaches, to share their journey of following God as a family. From meeting on the mission field in Mexico City to planting roots in Fairfield, Ohio, the Tiderman's reveal how they've woven mission into every stage of life - raising kids, coaching sports, hosting neighbors, even starting a CrossFit community. You'll hear how they've learned to see family not as an obstacle to mission, but as God's design for mission itself. If you've ever wondered how to blend family life with kingdom purpose, this episode is full of practical wisdom and powerful stories. On this episode, we talk about: 0:00 Intro 4:25 Marriage & Mission Roots in Mexico 5:45 Stewarding a Mission AND a Family 11:06 Involving Kids in Mission 19:04 Integrating Your Entire Life 21:57 Be The Initiator 24:10 CrossFit as Missional Community 32:58 Faithfulness Over Impact Follow Family Teams: Facebook: https://facebook.com/famteams Instagram: https://www.instagram.com/familyteams Website: https://www.familyteams.com Resources Mentioned: Family Teams Accelerator: https://familyteams.com/accelerator/ Family on Mission: https://familyteams.com/mission/ --- Hi, welcome to the Family Teams podcast! Our goal here is to help your family become a multigenerational team on mission by providing you with Biblically rooted concepts, tools and rhythms! Your hosts are Jeremy Pryor and Jefferson Bethke. Make sure to subscribe on Apple, Spotify, or YouTube so you don't miss out on future episodes!

listener comments? Feedback? Shoot us a text!On November 26, 1988, a person by the name of Ramón Tirado delivered the “Consigna del sexto sol: Segunda consigna de Anáhuac” –or the “Mandate of the Sixth Sun: Second Mandate of Anahuac”– at the Convención de Anáhuac – or the “Anahuac Convention” – which was held in Mexico City. In this Episode, we take a look at the speech, discuss it's message, and explore it's contemporary significance. Enjoy! Support the showYour Hosts:Kurly Tlapoyawa is an archaeologist, ethnohistorian, and filmmaker. His research covers Mesoamerica, the American Southwest, and the historical connections between the two regions. He is the author of numerous books and has presented lectures at the University of New Mexico, Harvard University, Yale University, San Diego State University, and numerous others. He most recently released his documentary short film "Guardians of the Purple Kingdom," and is a cultural consultant for Nickelodeon Animation Studios.@kurlytlapoyawaRuben Arellano Tlakatekatl is a scholar, activist, and professor of history. His research explores Chicana/Chicano indigeneity, Mexican indigenist nationalism, and Coahuiltecan identity resurgence. Other areas of research include Aztlan (US Southwest), Anawak (Mesoamerica), and Native North America. He has presented and published widely on these topics and has taught courses at various institutions. He currently teaches history at Dallas College – Mountain View Campus. Find us: Bluesky Instagram Merch: Shop Aztlantis Book: The Four Disagreements: Letting Go of Magical Thinking

Send us a textSteve Claflin's life in racket sports is one of resilience, reinvention, and passion. A former nationally-ranked table tennis champion and Port Huron Sports Hall of Fame inductee, Steve's competitive career was nearly ended by a devastating knee injury and infection in 2002. After years of rehabilitation, he found his way back to the game in 2010 through hardbat ping pong, a slower, strategy-driven version of table tennis that relies less on explosive movement and more on stamina and tactics. What began as a chance substitution at the U.S. Open turned into a second career. In 2022, Steve founded and became Chair of the International Classic Table Tennis Federation (ICTTF), which now organizes world events across Mexico, China, and Brazil. At the 2024 World Cup in Mexico City, he earned a silver medal in the Over 55 Championship. Today, Steve continues to champion ping pong globally, proving that active aging means adapting, competing, and thriving.

What if you built your own global football education—by leaving home, traveling across multiple continents, and going straight to the source? That's exactly what fellow footy traveler Andrew Baggaley, founder of Because Football Media did, as he spent more than a year exploring the globe, visiting football clubs, academies, and fan groups across Africa, Asia, South America, and Europe. Whether you're a traditional Premier League fan, a lover of fan culture, or curious about how the global game shapes lives off the pitch, this episode is for you.   03:55 | Prototyping Because Football in Paris at PSG 07:26 | Heading to Ivory Coast for AFCON 10:32 | Connecting with Independiente, River Plate, & Racing Club 15:44 | Why Port Vale? And... who...is Port Vale exactly? 17:48 | Eastern Europe on the way to the Far East 20:23 | Comparing footy cultures across Southeast Asia 25:33 | What the world taught Andrew about American soccer 32:27 | The first ever soccer game in the US 35:49 | Coming Soon: The "Road Trip to the World Cup" Series   Check out our new YouTube channel! Don't miss our monthly newsletter for footy // travel news from every corner of the globe Follow us on Instagram: @footytravelers Join us on one of our trips (our next one is to Mexico City)!

In this episode of the Kpopcast, hosts Stephanie and Pd-nim discuss the latest comebacks in the K-Pop scene, including EXO's anticipated return and Taemin's new single 'Veil'. They explore the monster rookie groups of 2025, and the impact of military service, geo-political tensions between China and Korea, and EXO-CBX's Lawsuit settlement with SM Ent. The conversation also highlights Kai's recent tour and his sexiest stage yet in Mexico City.Join the Kpopcast Slack: https://join.slack.com/t/kpopcast/shared_invite/zt-93kzxcv6-YNej2QkyY6vaPnhEQJxk0AChip in for editing: https://ko-fi.com/thekpopcast HIT REPLAYS:Jo Gwangil - TONGUE https://youtu.be/t7DbgcQAmBoHITGS - Aha! https://youtu.be/1XOmTvPWQSs?si Chapters00:00K-Pop Comebacks and Rookies of 202504:44Hit Replays: K-Pop Song Recommendations07:33Rookie Groups of 2025: Trends and Insights15:15Taemin's Return: Exploring His New Single 'Veil'18:49Anticipation for Taemin at Coachella22:01EXO's Return from Military Service25:05The Lore of EXO and Their Comeback28:43Kai's Tour and Performance Highlights31:42Rain's Encore Tour Announcement33:29Updates on SM Artists and Future Plans Hosted on Acast. See acast.com/privacy for more information.

JCO PO authors Dr. Abhishek Tripathi and Dr. Salvador Jaime-Casas at City of Hope Comprehensive Cancer Center share insights into their article, “Comparative Genomic Characterization of Small Cell Carcinoma of the Bladder Compared With Urothelial Carcinoma and Small Cell Lung Carcinoma.”  Host Dr. Rafeh Naqash and Drs. Tripathi and Jaime-Casas discuss a novel understanding of the genomic alterations underlying SCBC, revealing actionable mutations that could serve as potential targets for improved clinical outcomes. TRANSCRIPT Dr. Rafeh Naqash: Hello and welcome to JCO Precision Oncology Conversations, where we bring you engaging conversations with authors of clinically relevant and highly significant JCO PO articles. I am your host, Dr. Dr. Rafeh Naqash, Podcast Editor for JCO Precision Oncology and Associate Professor at the OU Health Stephenson Cancer Center at the University of Oklahoma. Today, I am thrilled to be joined by Dr. Abhishek Tripathi, Associate Professor in the Department of Medical Oncology and Experimental Therapeutics Research at the City of Hope Comprehensive Cancer Center, as well as his mentee, Dr. Salvador Jaime-Casas, postdoctoral research fellow and first author of the JCO Precision Oncology article entitled "Comparative Genomic Characterization of Small Cell Carcinoma of the Bladder Compared with Urothelial Carcinoma and Small Cell Lung Carcinoma". At the time of this recording, our guest disclosures will be linked in the transcript. Abhishek and Salvador, welcome to our podcast and thank you for joining us today. This is a very interesting topic given that at least the landscape for neuroendocrine carcinomas, where small cell lung cancer is on one end of the spectrum, has been changing, at least on the lung cancer side, with recent approvals and some new ADCs. So, of course, understanding the genomic and transcriptomic similarities or differences between pulmonary small cell and extrapulmonary small cell is of huge interest. Could you tell us a little bit about small cell bladder cancer, current approaches to treatment of small cell bladder cancer, and then why you wanted to investigate that in this project as far as the genomic differences or similarities are concerned? Dr. Salvador Jaime-Casas: Well, first of all, thank you very much for having me. I am very excited to be here. And really what served as backbone for this research project was the notion that there is a currently evolving genomic landscape in the area of bladder cancer. We know this is a highly heterogeneous disease when it comes to molecular underpinnings and mutational profile. Specifically, we know that the most common histologic subtype is urothelial carcinoma. Small cell bladder cancer represents a histology that is found in less than 1% of all bladder cancer cases. However, it is one of the most aggressive histologies. It presents with a very poor prognosis to patients and very poor response to treatment, which is why we attempted to really elucidate what is the mutational profile behind this and provide a comparison contrast between small cell bladder cancer, small cell lung cancer, and conventional urothelial carcinoma. As your question mentioned, in terms of treatment, the conventional urothelial carcinoma and small cell bladder cancer are two distinct pathways when it comes to treatment algorithms. We know that in the current era there are newer and newer drugs being developed for conventional urothelial carcinoma. We have perioperative immunotherapy in the context of metastatic disease. We have antibody-drug conjugates such as enfortumab vedotin. But really, this amazing track record of drug development hasn't been mirrored in small cell bladder cancer. And here most of the therapy is usually extrapolated from studies from other small cell histologies like you mentioned earlier, small cell lung cancer has given some form of background in terms of what therapies are used here. Cytotoxic chemotherapy, for some patients with localized disease and small cell bladder cancer, concurrent chemotherapy and radiotherapy or perioperative cytotoxic chemotherapy have been the cornerstone of treatment for many years now. However, like I mentioned, the oncologic outcomes are very suboptimal when it comes to comparing it with other disease histologies, which is why we really wanted to describe the landscape here and provide this comparison across three different groups. For this particular study, we leveraged the Tempus dataset. So, include patients with urothelial carcinoma with small cell bladder cancer and small cell lung cancer. We included their demographic information, as well as the frequency of most common genomic alterations identified. And really, it was a very comparable Table 1. We see the demographic data across the three groups was very similar. One key thing that we identified was the female prevalence was a little bit lower in patients with small cell bladder cancer when compared to small cell lung cancer. But other than that, the age, race, ethnicity, was comparable across groups, and even the smoking history. Most of the patients in this cohort were former smokers, which we believe comes to explain that regardless of any mutational profile that we talked about in a few minutes, there are shared commonalities between these histologies and shared environmental exposures and risk factors that are going to be implicated in the disease biology for these three histologies. Dr. Rafeh Naqash: Thank you so much, Salvador, for that useful background. I would like to shift to Abhishek real quick. Abhishek, you are a practicing clinician, you have led several studies in the GU space, especially bladder. Based on what you see in the small cell lung cancer space, how drug development is shaping up, which aligns with what you are trying to evaluate in this paper as targets, how do you see some of that being implemented for small cell bladder cancer in the current era and age? Abhishek Tripathi: Thanks so much for the excellent question, Rafeh. As a GU investigator, small cell bladder cancer has always lagged behind in some regards regarding enrollment abilities for the novel clinical trials. And small cell lung cancer has paved the way and led the development of a lot of these drugs across the board. With the most recent sort of drugs targeting DLL3 already approved and several antibody-drug conjugates currently in development. That actually translates really well to how we should approach drug development in bladder cancer. What we saw in the study is that although there are overlaps and similarities between small cell lung cancer and small cell bladder cancer, there are also certain differences. So the long-term assumption that all therapies for small cell bladder cancer can be extrapolated to small cell bladder], may or may not be true, and I think it is high time that we specifically investigate these novel agents in tissue-specific small cell carcinomas. To that effect, we are excited to be participating in trials that are looking at some of the novel DLL3 targeted agents, specifically bispecific antibodies and T cell engagers so to speak, and antibody-drug conjugates that are now starting to open enrollment specifically in non-lung cancer cohorts to evaluate its efficacy. So overall, I think studies like this have the opportunity to identify more putative targets for organ-specific development of these novel agents. Dr. Rafeh Naqash: Absolutely, I could not agree more. I think tumor-agnostic therapies definitely have a place, but not all therapies work the same in different tumors with a similar histological or genomic background because there are definitely differences. So now going to the comparison that Salvador, you guys did in this project, could you help us understand what are some of the things you looked at, what were some of the commonalities and the differences, and what were some of the conceptual thoughts that come out from those results? Dr. Salvador Jaime-Casas: Of course. So, the first thing that we identified was which were the most frequent molecular alterations across these histologies. We actually provided a table showcasing how the most common mutations that we identified were TP53, TERT, RB1. However, like Dr. Tripathi mentioned, the distinction between these histologies is notable in the sense that some are more predominant in small cell-pertaining cancers such as bladder cancer and lung cancer. While some others are more common in bladder-pertaining malignancies like urothelial carcinoma and small cell bladder cancer. For instance, we saw that TP53 and RB1 were significantly more evident in small cell histologies, both small cell bladder cancer and small cell lung cancer, as opposed to conventional urothelial carcinoma, which really this mirrors what is known about these mutations and what has been published. These are markers associated with more aggressive disease with a worse prognosis and even to resistance to treatment. We also identified how TERT mutations were characteristically more prevalent in small cell bladder cancer as opposed to small cell lung cancer, as well as in urothelial carcinoma. TERT mutations were more commonly identified than in small cell lung cancer. And we give a long list of these mutations that we identified, but really what we wanted to underscore here was, A, the most common mutations across histologies; B, the most common co-occurring mutations where we saw that these are not mutually exclusive. A lot of patients had co-occurring TP53 and RB1 or RB1 and TERT or RB1 and ARID1A, really elucidating how heterogeneous this molecular landscape is across histologies. And the third one that we believe really brings down the clinical impact of this research was evidencing the idea of clinically actionable mutations. We also provided a table here showcasing how mutations like FGFR, DLL notch pathway, HER2, were evident in these histologies, and what is the current status of some clinical trials evaluating different drug designs for these mutations. Like Dr. Tripathi mentioned in the context of FGFR, approximately 6% of our cohort with small cell bladder cancer showcased mutations in FGFR3. However, up to 14% of them had mutations in any FGFR gene, which really underscores the notion that drugs like erdafitinib, which have been introduced in the market in recent years, could potentially showcase some response in the space of small cell bladder cancer. We actually provide the description of two trials, phase two, phase three trials, that are evaluating erdafitinib in the context of high-risk non-muscle invasive bladder cancer and even metastatic urothelial carcinoma. Like Dr. Tripathi mentioned as well, antibody-drug conjugates, another very interesting area of drug development targeting HER2, we included evidence on how disitamab vedotin and trastuzumab deruxtecan are currently being explored across different phase two and phase three clinical trials, both as part of basket trial designs for solid malignancies expressing HER2, but also for patients with urothelial carcinoma where there is evidence of HER2 expression. So, we believe that the landscape is shifting in the right direction in the sense that therapies are becoming much more personalized and targeted against these known molecular profiles. Dr. Rafeh Naqash: Thank you, Salvador, for summarizing some of those very interesting results and providing a very unique conceptual context to that. I would like to go to Abhishek this last portion. Of course, I am sure you guys will expand on this work and there are a lot of other interesting things that will likely come out from this work and hopefully you will publish that in JCO PO. But one of the very important things that I wanted to highlight from this podcast specifically was the science is obviously very interesting, but I feel the more important interesting aspect is giving trainees and fellows, residents, mentorship opportunities, mentoring them and giving them lead roles in projects like this, which is what Dr. Tripathi has successfully done for you in this project, Salvador. So, Abhishek, as somebody I have known for a couple of years now, more than a couple of years, as a very successful clinical translational investigator in the GU space in the early phase setting, Abhishek, really briefly, within a minute, could you tell us about your journey and what are some of the things that have worked for you as an early career investigator that you have learned from, and then your journey of mentorship, how has that been for you and what are some of the things that you take home from your mentorship role? Abhishek Tripathi: Absolutely. And as you mentioned, mentorship has been pivotal for all early career investigators for them to really succeed. So, my journey, as you know, I started off as an early career investigator at another institution, and I think I owe it to my mentors even at that time and even now who are helping me develop some of these newer translational and clinical trial ideas, creating opportunities where we could really showcase some of the interesting work that we are doing. That actually goes a long way in terms of creating independence as an established investigator. And I think the sooner we start off with mentorship prospects, I think the better it is. And paying it forward, I think I have been lucky to have mentees like Salvador who are just extremely talented, really committed, and goal-oriented. He really led the project right from the beginning in terms of initial analyses and looking up all the sort of correlative studies that we could do and the contextual data between small cell lung cancer and bladder cancer that we have delved into for the past several years. And it really showcases the ability of young mentees like Salvador to really excel given the right guidance and the support. As a mentor, it has been a really rewarding experience. It is really helpful to actually learn from some of these mentees as well as to approach the same problem from a different angle and different thought process and guide them through the study. So, it has been incredibly helpful and rewarding both being a mentee and a mentor over the past several years as I have transitioned. Dr. Rafeh Naqash: Thank you, Abhishek, for those very insightful comments on how both being a mentee and being a mentor helps shape you as an individual as well. And then you take a lot of pride in the success of your mentees. Now real quick, Salvador, could you tell us a little bit about yourself, you know, how you ended up at City of Hope under Dr. Tripathi's mentorship and what are some of the next important things that you are looking forward to doing? Dr. Salvador Jaime-Casas: So, a little bit about who I am. I did medical school in Mexico City. I was born and raised there, and towards the end of my medical training, I started to be engaged in research projects. And through one of my mentors in Mexico, I was actually introduced to the team here at City of Hope, including Dr. Tripathi. And through this, we got the opportunity to have some conversations about what I wanted to do, become a physician-researcher in the area of genitourinary oncology and hopefully my transition to residency in a few years. And that is how I came to be his mentee here at City of Hope. I think it has been a very rewarding experience, like Dr. Tripathi said, having such an incredible mentor and really being with him both in the academic setting and in the clinical setting, in patients with clinic, seeing this curiosity and all these clinical trials, all of this evidence that we have coming together to generate this insight. Dr. Rafeh Naqash: Thank you so much for both the scientific insights, as well as the journey of being a mentee for you, Salvador, and as a mentor for you, Abhishek. I really enjoyed talking to you guys about both aspects here today and hopefully we will see more of your work, Abhishek and Salvador, as far as understanding the transcriptomic heterogeneity in neuroendocrine tumors or neuroendocrine cancers of the bladder. Dr. Salvador Jaime-Casas: Thank you very much. Thank you for having us. Dr. Rafeh Naqash: Thank you for listening to JCO Precision Oncology Conversations. Do not forget to give us a rating or review and be sure to subscribe so you never miss an episode. You can find all ASCO shows at ASCO.org/podcasts. The purpose of this podcast is to educate and to inform. This is not a substitute for professional medical care and is not intended for use in the diagnosis or treatment of individual conditions. Guests on this podcast express their own opinions, experience and conclusions. Guest statements on the podcast do not express the opinions of ASCO. The mention of any product, service, organization, activity or therapy should not be construed as an ASCO endorsement.   Dr. Abhishek Tripathi Disclosures Consulting or Advisory Role:  Company: Aadi biosciences, Seattle Genetics/Astellas, Exelixis, Bayer, Gilead Sciences, Pfizer, Deka biosciences Speakers' Bureau: Company: Sanofi

Prosecutors in Mexico city are alleging that their fellows in the neighboring city of Morelos have covered up the murder of a young woman named Ariadna Lopez. The officials who are accused originally declared that Ariadna died from choking on her own vomit. However, after a second autopsy was performed at the request of the family, something entirely different was revealed.to contact me:bobbycapucci@protonmail.comsource:https://www.msn.com/en-us/news/world/mexican-state-launches-probe-after-prosecutors-accused-of-covering-up-femicide/ar-AA13QK5c?ocid=msedgntp&cvid=8ae7c9444a644f9b997ea430a5678fe5Become a supporter of this podcast: https://www.spreaker.com/podcast/the-moscow-murders-and-more--5852883/support.

In this episode of Flavors Unknown, I sit down with Chef Roberto Alcocer, the visionary behind two bold culinary concepts: Malva in Baja California, and Valle, the first Michelin-starred restaurant in Oceanside, California.Born in Mexico City, Roberto's journey is anything but traditional—his story takes us from early resistance at home to elite kitchens in France and Spain, from rustic open-air cooking to high-touch tasting menus rooted in Mexican terroir.We talk about the pressures of perfection, cultural representation in fine dining, and why he believes every great chef has to be “a little cuckoo.” Whether you're a culinary pro, an aspiring chef, or simply a lover of bold flavors and fearless storytelling, this episode offers a raw, honest look into what it takes to bridge two countries through one cuisine. What you'll learn from Chef Roberto Alcocer [2:11] Growing up in a traditional Mexican household: smells, flavors, and values that shaped him[6:59] Why were his parents against him becoming a chef[9:03] The pivotal year Roberto Alcocer spent studying culinary arts in France[11:19] Starting out in a now Michelin-starred restaurant—as a teenager[12:14] The moment Roberto Alcocer realized that pressure fuels him, not breaks him[15:05] Precision, pride, and flavor: What Spanish kitchens taught him about finesse[16:35] His belief that fine dining must “surprise and overdeliver” every night[17:03] The contrast between Malva's rustic charm and Valle's refined elegance[17:03] Why Malva is “a table in the farm,” not just farm-to-table[21:52] His strategic pursuit of a Michelin star—and the pressure that follows[22:56] How Roberto Alcocer manages high-stress environments without anger or ego[25:11] The evolving leadership gap: why mentoring Gen Z chefs is different[26:45] His belief that “every chef needs to be a little bit crazy” to succeed[26:56] The unconscious bias against Mexican cuisine in the fine dining world[28:36] Balancing authenticity with elevated expectations in a Michelin setting[30:20] The most important advice he gives to young cooks today[33:52] Why mistakes are the best teachers in a chef's journey[38:50] How he empowers Mexican-American cooks to embrace their cultural heritage[39:04] Roberto's favorite local restaurants to try in San Diego[41:27] His unexpected drink of choice: it's not mezcal[42:45] What he'd tell his younger self if he could go back[45:31] How the pandemic reshaped his outlook on work-life balance Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.Publication date: Tuesday, January 27, 2026Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Chef Roberto Alcocer

Award-winning author, Carmen Amato, discusses her incredible latest release, BARRACUDA BAY. When the Mayor of Acapulco's sister is found murdered, Detective Emilia Cruz is plunged into a high stakes investigation with deadly consequences. As the mayoral election looms, Emilia will go farther than she ever has before to bring the killer to justice. “A thrilling series.”–National Public Radio Listen in as we chat about how important loyalty was when Carmen worked in the CIA, a very special embroidery project, and why it feels like she sent me on a mini vacation! https://www.mariesutro.com/twisted-passages-podcast https://carmenamato.net ABOUT THE AUTHOR: Carmen Amato is the author of the Detective Emilia Cruz mystery series and the Galliano Club historical fiction thrillers. Her standalone thrillers include The Hidden Light of Mexico City, which was longlisted for the 2020 Millennium Book Award. A 30-year veteran of the CIA, Carmen is a recipient of both the National Intelligence Award and the Career Intelligence Medal. A judge for the BookLife Prize and Killer Nashville's Claymore Award, her essays have appeared in Criminal Element, Publishers Weekly, and other national publications. She writes the popular Mystery Ahead newsletter on Substack. Originally from upstate New York, Carmen's experiences in Mexico and Central America ignited her writing career. After years of globetrotting, she currently resides in Tennessee with a German Shepherd named Bear and her husband, who is also a retired intelligence officer. They have two grown children.

Harnessing the creativity of a megalopolis isn't easy, but Mexico City shows us how it's done. Follow a real-life superhero who dons a luchador mask and cape to protect his fellow residents from speeding cars, learn how citizens are hacking their way to a better public transport system, and see what it takes to crowd-source a constitution from a city with 21 million minds. This is an episode from another podcast from the TED Audio Collective. Get more Far Flung wherever you get your podcasts.Interested in learning more about upcoming TED events? Follow these links:TEDNext: ted.com/futureyouTEDSports: ted.com/sportsTEDAI Vienna: ted.com/ai-viennaTEDAI San Francisco: ted.com/ai-sf Hosted on Acast. See acast.com/privacy for more information.

Join us for a special episode with singer-songwriter Morgan Myles, and a bonus review of the recent Oasis show in Mexico City! A Nashville powerhouse known for her five-octave range, Morgan Myles is a multi-instrumentalist and a finalist from season 22 of NBC's "The Voice." She has earned critical acclaim and has opened for artists like Luke Bryan and Kane Brown. In this episode, we dive into a variety of topics with Morgan, including: Releasing new music. The creation of her song "Weight of your world." Connecting with people through music. Growing up in Williamsport, PA, and her involvement with the Uptown Music Collective. The importance of having people who believe in you and push you to grow. Growing from challenges and the concept of antifragility. Knowing when to make a hard choice. The experience of hitting it off with a songwriter. Recording music in one take. Her current definition of success. A special performance of her song "LACED." Plus we begin with an exclusive review of the epic Oasis reunion show in Mexico City, where we discuss the incredible atmosphere and fan energy! ____ Support The Show: Uber Eats: Get up to 40% off Fall essentials. Order now, on Uber Eats. https://www.ubereats.com Highlands Food & Wine Festival: Feast on the season. Experience the Highlands Food & Wine Festival, November 13-16 in Highlands, NC. https://highlandsfoodandwine.com/events/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Michael Babcock (re-recording mixer/sound designer/supervising sound editor) talks about the challenges of the sound work for KPop Demon Hunters. The animated film has quickly become a world wide sensation and Netflix's most watched title ever (523.6 million viewer hours)! Michael calls the project the most challenging film he has ever worked on. Coming up with sound design that compliments the massive music tracks that have to be the main feature put his skills to the test. This episode is a re-podcast of an episode from The Creative Leaders Podcast. https://open.spotify.com/show/4nAAx7xPdTW0rxoOxgvygH Listeners in the Mexico City area, mark you calendars for the Tonebenders Event there on Oct 21st. Full details coming soon! SPONSOR: Sound Ideas' highly anticipated Mid-Year Sale has been extended for a limited time. Unlock 50% off, on thousands of premium recordings, from epic cinematic sounds to authentic ambiences, ideal for any creative project. This applies to all Sound Ideas proprietary libraries. With over 45 years of experience, Sound Ideas delivers audio trusted by professionals worldwide. Head over to https://www.sound-ideas.com/ to learn more. Episode Notes: https://tonebenderspodcast.com/327-kpop-demon-hunters/ Podcast Homepage: https://tonebenderspodcast.com/ This episode is hosted by Timothy Muirhead

Join Trish and Rob for a conversation with... Fer Broca is a spiritual teacher, shaman, speaker, and author of numerous books. His mission is to share practical spirituality to help people activate transformative processes. He furthers this mission through workshops, seminars, and conferences that he's facilitated around the world for over twenty-five years. Fer works and lives in Mexico City. https://books.innertraditions.com/8-universal-laws/ https://ferbroca.com/ The Mystical Underground Blog: https://themysticalunderground.com YouTube: / @themysticalunderground Insta: https://tinyurl.com/TMUIG

By now you've probably heard that Esther is leading an exclusive group trip to Mexico Cityfrom March 27–30, 2026. If you've been thinking about joining us for this unforgettable four-day adventure, the time to act is RIGHT NOW!For the next THREE people who book, we're giving you an extra $50 OFF our already discounted Early Bird Price. That's a total of $150 in savings when you use code TT150MC at checkout (case sensitive). But hurry—this deal EXPIRES on 9/22or as soon as those 3 spots are gone!https://trovatrip.com/trip/north-america/mexico/mexico-with-esther-ludlow-mar-2026✨ What's Included:Guided tour of the Historic Mexico City CenterColorful food market visitMezcal mixology class + tasting

We have a big announcement: Tumble en Español is returning on September 25th! This is a rebroadcast of an episode of Tumble from last season. If you can't wait to hear the Spanish-language version, just go subscribe to Tumble en Español wherever you get your podcasts. Why are there so many axolotls in fishtanks, and so few in the wild? That's what Maximiliano wants to know. You may have found axolotls in the lush caves of Minecraft, but in real life, they live in the lakes and canals of Xochimilco, near Mexico City. But the species is slowly disappearing from its native habitat. Axolotl veterinarian Horacio Mena takes us on a journey to Xochimilco to find out what scientists are doing to save these adorable amphibians. This material is based upon work supported by the National Science Foundation under Grant No. 2415575. Want to hear Aidee's Album "Nothing Rhymes With Orange?" Just click here. (https://platoon.lnk.to/nothing-rhymes-with-orange) Also don't forget to support Tumble on Patreon by going to patreon.com/tumblepodcast. Our t-shirts can be found at tumblepodcast.dashery.com. Also subscribe to Tumble en Español wherever you get your podcasts, or at https://pod.link/1521514886 You can also find more resources about axolotls on our blog at sciencepodcastforkids.com.

The leaders of Canada and Mexico meet to discuss trade and security agreements. We explore their resilience against their shared neighbour.See omnystudio.com/listener for privacy information.

Tonight, on Trackside with Curt Cavin and Kevin Lee, they talk about the release of the 2026 IndyCar schedule. The schedule consists of the loss of Thermal Club, Iowa, and Toronto, the addition of Arlington and Markham, and the return of Phoenix (in collaboration weekend with NASCAR) and a doubleheader back at Milwaukee. They also talk about how there will be no Mexico City or Washington D.C. on the calendar, and O’Ward’s comments on not racing in Mexico City next season. In the second segment, they talk about Nashville moving to the summer for a 400-mile night race and Laguna Seca moving back as the season finale. To wrap up the first hour of the show, Kevin previews the second hour and talks about Formula 1 moving the time of the Canadian Grand Prix, so it won’t conflict with the 110th Indianapolis 500. To start the second hour of the show, Kevin talks about Jackson Lee’s Lamborghini Super Trofeo win this past weekend at Road America, and previews the upcoming IMSA weekend at Indianapolis. Kevin later talks about the importance of having IndyCar and NASCAR together at Phoenix, and having an oval race before the Indy 500. Kevin later answers fan questions on X, along with the new rumors of Rinus VeeKay no longer going to Foyt. In the penultimate segment, Kevin talks about an announcement on the new Team Penske driver tomorrow. He later answers more fan questions on possibilities for the 2027 schedule with Mexico City, Denver, Philadelphia, and New Hampshire. Kevin later compares stats between Rick Mears and Alex Palou. In the final segment, Kevin talks about a new engineer for Will Power at Andretti. Kevin also talks about NTT leaving Arrow McLaren at the end of the 2026 season.See omnystudio.com/listener for privacy information.

Director Zach Cregger's latest film, Weapons, has been both a critical and a box office success. One of the film's biggest strengths is it's distinctive sound work, created by Luciano Vignola (Supervising Sound Editor & Re-Recording MIxer), Filipe Messeder (Sound Designer & Re-Recording Mixer) and Jake O'Brien (Dialogue Editor). They discuss what makes a jump scare work, the importance of ambiences and foley in the psychology of horror, getting a director to engage on the mix stage & lots more. A big announcement off the top as Tonebenders is going to Mexico City on Oct 21st! SPONSOR: After over a year of dedicated work, the entire Sound Ideas sound effects collection, over 500,000 individual files, has been upgraded to the Universal Category System's, filename and metadata standards. With this enhancement, sounds are now more organized, searchable, and ready for seamless integration into your workflow. Head over to https://www.sound-ideas.com/Page/ucs-data-upgrade to learn more. Episode Notes: https://tonebenderspodcast.com/326-weapons/ Podcast Homepage: https://tonebenderspodcast.com This episode is hosted by Timothy Muirhead

Episode 1795 - brought to you by our incredible sponsors: Better Help - Our listeners get 10% off their first month of online therapy at BetterHelp dot com slash HARDFACTOR Lucy- Let's level up your nicotine routine with Lucy.  Go to ⁠⁠Lucy.co/HARDFACTOR⁠⁠ and use promo code (HARDFACTOR) to get 20% off your first order. Must be of age-verified. Hydrow- Go to Hydrow.com and use code HARDFACTOR to save up to $450 off your Hydrow Pro Rower! DaftKings- Download the DraftKings Casino app, sign up with code HARDFACTOR, and spin your favorite slots! The Crown is Yours - Gambling problem? Call one eight hundred GAMBLER Poncho- If you've been looking for the perfect shirt—give Poncho a try.  Go to ponchooutdoors.com/HARDFACTOR for $10 off your first order. Timestamps: (00:00:00) - Story Lineup (00:01:10) - Air pump thefts in Old Station, CA (00:06:25) - Famous CA chef arrested for robbing 3 banks in one day (00:12:55) - Sinkhole swallows delivery truck in Mexico City (00:15:30) - You have to watch ads in Chinese bathrooms to get a ration of toilet paper (00:22:15) A Florida man used scuba gear to escape after robbing a waterfront restaurant (00:30:05) A deep look inside Europe's Cyber Brothels, where you can have sex with a sex doll prostitute  Thank you for listening! Join our community at Patreon.com/HardFactor for access to bonus pods, discord chat, and more - but Most importantly, HAGFD!! Learn more about your ad choices. Visit megaphone.fm/adchoices

Every successful founder has a story worth learning from. In this episode, Jake & Gino sit down with Brian Smith to unpack his incredible entrepreneur journey—from surviving political challenges in Denver real estate to building and scaling businesses across the U.S. and Mexico.Brian shares candid lessons on entrepreneurship, resilience, and growth. Discover how his early days in commercial real estate shaped his mindset, why burnout forced him to pivot, and how he eventually launched Strategy Ladders to help founder-led B2B service businesses scale beyond the owner. You'll also hear his perspective on Mexico City as an entrepreneurial hub, the shift from consulting to implementation, and how he helps businesses achieve 2–8X growth. If you're an entrepreneur or investor, you won't want to miss Brian's insights.Connect with Brian Smith: StrategyLadders.com | LinkedIn: S. Brian Smith Chapters:00:00 – Introduction03:12 – Breaking into Denver real estate with master leases07:39 – Politics, burnout, and lessons from failure14:43 – Redefining success: survivalist roots to investment banking20:24 – Founders Organization & why many groups miss real entrepreneurs32:52 – Myths vs. reality of living in Mexico as an entrepreneur42:45 – Why implementation beats coaching in today's consulting market We're here to help create multifamily entrepreneurs... Here's how: Brand New? Start Here: https://jakeandgino.mykajabi.com/free-wheelbarrowprofits Want To Get Into Multifamily Real Estate Or Scale Your Current Portfolio Faster? Apply to join our PREMIER MULTIFAMILY INVESTING COMMUNITY & MENTORSHIP PROGRAM. (*Note: Our community is not for beginner investors)

Why does violence feel like the backdrop of our world today? Despite our technology, communication, and historical knowledge, conflict continues to erupt—in wars, in politics, in households, and even within ourselves. In this episode of The Spiritual Perspective, Light Watkins reframes violence not as a glitch in human nature, but as a consistent pattern woven into it.From the ground-level view, it's always “us vs. them”—victims and villains, good and bad, right and wrong. But when we zoom out, we see that violence doesn't just appear out of nowhere. It often begins the moment someone feels unseen, unheard, or stripped of dignity. Left unchecked, that seed grows into resistance, and resistance almost always invites force from those in power.So how do we break this cycle? Light shares why spiritual maturity requires moving beyond blame and stepping into true leadership—the kind that begins at home, in our workplaces, and in our communities by making others feel seen and valued.If you found this perspective helpful, you may also enjoy:The Spiritual Perspective on GenocideThe Dark Side of Hustle CultureAnd if you're ready to deepen your practice, join Light in Mexico City this fall for his live meditation workshop: mexico.beginmeditating.com.Send us a text message. We'd love to hear from you!

At the Universidad de la Libertad in Mexico City, Matt Kibbe sat down with Pano Kanelos, chancellor of the University of Austin, to talk about how higher education has gone wrong and what can be done to fix it. In the wake of the horrific murder of Charlie Kirk on a college campus, the fact that universities have become increasingly hostile to open discourse and the pursuit of truth has become more obvious than ever. Ideologically driven curricula, combined with rising costs and the student debt crisis, have made higher education a less appealing prospect, which is a shame when you consider that the purpose of universities was always supposed to be the expansion of human knowledge, not just preparing students for the job market.

Who's afraid of the dark? Adventurer Dan Richards shines a gentle light on what goes on in our world after sunset. Then an Italy tour guide looks beyond the crowds of Florence, Venice, and Rome to share her favorite side trips that are worth the diversion. And a Mexico City guide clues us in on the multicultural neighborhoods and cosmopolitan vibe of his city, the largest metro area in North America and still growing. For more information on Travel with Rick Steves - including episode descriptions, program archives and related details - visit www.ricksteves.com.

In this final installment of our seven-part series, we follow Ruth Ellis through her last days and hours at Holloway Prison. Convicted of the murder of her lover, David Blakely, Ruth became the last woman hanged in Britain.We trace the frantic efforts made by friends, family, and even members of the public to win her a reprieve—and the powerful voices calling for her execution to go forward. We recount the haunting details of her final letters, her last walk to the gallows, and her shocking confession on the eve of her death that suggested she did not act alone.