Podcasts about Mexico

Mindy and Guy Raz are getting to the bottom of what happened to all the dinosaurs on their trip to the Yucatan Peninsula in Mexico, when they discover they've traveled back in time 66 million years! What will they discover about the meteoric event that altered life on this planet forever?! It's the Who, What, When, Where, How, and WOW of dinosaurs!! Originally aired 3/7/22.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

SUPPORT THE SHOW ON PATREON: https://www.patreon.com/lionsledbydonkeys The first in our four-part series about the Texas Revolution, a story in which some of the drunkest and worst-smelling guys of the 19th century decided to break away from Mexico for... reasons. Sources: Edward Baptist. The Half Has Never Been Told: Slavery and the Making of American Capitalism Randolph Campbell. An Empire for Slavery: The Peculiar Institution in Texas, 1821–1865 Stephen Hardin. Texian Illad. Andrew Torget. Seeds of Empire: Cotton, Slavery, and the Transformation of the Texas Borderlands, 1800–1850

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

Ben Bush, a former U.S. Army Ranger combat veteran from Brandon, shares with Mississippi Today his personal story of his struggle with PTSD after returning home from overseas combat, and how the psychedelic plant-derived drug ibogaine helped him regain his life. But he had to travel to Mexico for the treatment. It's illegal in the United States. House Public Health Chairman Sam Creekmore wants to change that, and he wants Mississippi to invest in testing the drug and help push for federal approval. 

Send us a Text: Ask Us a Question!On this episode of Waypoints, host Jim Klug records on location in Punta Allen, Mexico with South African angler, adventurer, guide, and lodge manager Francois Botha. A true global traveler, Francois has spent his career working and fishing in some of the world's most remote and exciting destinations - from Alaska's wild rivers to the Indian Ocean atolls, from Central Africa to the Yucatán. Today, he and his wife Dasha manage the well-known Palometa Club on Ascension Bay, while also splitting time between Alaska and Africa. With decades of experience guiding, managing lodges, and exploring new waters, Francois brings a unique perspective on what it really takes to make a life in fly fishing.  In this conversation, Jim and Francois dive into the realities of lodge life - the preparation, the grind, and the rewards of managing a world-class fishing operation. Francois talks about the challenges of running remote programs, the dynamics of working as a couple, the importance of versatility as a guide, and the behind-the-scenes work that goes into creating unforgettable guest experiences. They also explore how South African anglers have made such an outsized impact on the global fly fishing community, the differences in client expectations around the world, and what the future looks like for the next generation of destination anglers, explorers, and professional lodge managers.After the success of the 2024 Belize and 2023 Baja Bluegrass events, we're excited to bring the experience back to Belize for 2025. Join us November 4–9 at El Pescador Lodge on Ambergris Caye for a five-night, all-inclusive fishing, beach, and bluegrass getaway—exclusively for 30 couples.Waypoints is brought to you by PatagoniaTo bring their gear to life, Patagonia is motivated by relentless curiosity and a passion for the wild. They evaluate hundreds of materials, build dozens of prototypes and spend seasons punishing them in the world's most extreme conditions. The work is the guide, and Patagonia never tires of exploring, learning and improving. Built with innovative materials, intuitive features and a refined fit, their Swiftcurrent® Waders are a better wader experience. Repatterned for bulk reduction, reduced seam stress, increased maneuverability and improved repairability, they move better in and out of the water, carry gear more efficiently and keep tools handy. They're made from recycled materials without intentionally added PFAS—toxic “forever chemicals.- Follow us on Instagram- Follow us on Facebook- Check out our YouTube Page- View the official Yellow Dog website ...

My longtime friend Paul Anderson of El Dorado Outfitters has been in the outfitting business for over 20 years. However, it was his passion for wing shooting that lead him to open a wingshooting paradise in Tamaulipas, Mexico. A true bird hunting paradise, El Dorado offers volume dove and duck hunts as well as the [...]

#247: What Took Them So Long? (10/6/25) NJ Polling https://data.ddhq.io/polls/2025/10/03/John%20Zogby%20Strategies-New%20Jersey Source: Zogby DOE Cancels $8B in Green Giveaways https://www.utilitydive.com/news/doe-cancel-clean-energy-awards/801764/#:~:text=President%20Donald%20Trump%20signs%20a,have%20already%20begun%20that%20process.%E2%80%9D Tesla: Keep CAFE https://www.reuters.com/sustainability/climate-energy/tesla-urges-trump-not-repeal-vehicle-emissions-rules-climate-finding-2025-09-25/ Source: Reuters PJM/State Frameworks https://www.utilitydive.com/news/state-frameworks-critical-to-addressing-consumer-affordability/801784/ Source: Utility Dive Beyond Boris: Conservatives Want to Scrap the Climate Change Act https://www.bloomberg.com/news/articles/2025-10-01/uk-conservative-party-vows-to-scrap-the-climate-change-act Source: Bloomberg BP: Offshore Project https://oilprice.com/Energy/Crude-Oil/BP-Approves-5B-Offshore-Project-in-Gulf-of-Mexico.html Source: Oil Price Media All Time Low https://news.gallup.com/poll/695762/trust-media-new-low.aspx Source: Gallup

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

The abortion market was a powerful economic force in American life. Before legalization lowered the cost, one million women each year collectively paid upward of $750 million for abortions. In The Abortion Market: Buying and Selling Access in the Era Before Roe (University of Pennsylvania Press, 2025), Dr. Katherine Parkin reveals the strength of a massive consumer market that involved loans, advertising, and travel, as well as the costs associated with the procedure itself. Laying the foundation for the emergence of a public market that facilitated the buying and selling of abortions, wealthy population control ideologues encouraged positive public discourse on abortion, funded medical studies, and waged legal battles. White, middle- and upper-class women sought out abortions and paid exorbitantly for them. Male entrepreneurs emerged to capitalize on the booming market and profit from the incredible demand. Advertising on billboards and in college newspapers, men profited by providing the phone number, getting kickbacks for delivering patients, and arranging for women's travel to Mexico, Puerto Rico, England, and Japan. Students demanded abortion access and organized when it came at a steep cost, especially to the poorest among them. Abortion providers in Kansas, California, and Washington, D.C. attracted out-of-state consumers, with some women aided by their universities or by medical insurance. Between 1970 and 1973, entrepreneurs, providers, and hundreds of thousands of women seeking to buy abortions headed to New York City, heralded by some as the “abortion capital of the world.” While we may have imagined that securing an abortion was best understood as a hidden, woman-only experience, The Abortion Market reveals the extent to which businesses and businessmen openly selling abortion access shaped the experience of buying abortions for millions of women. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Two icons of 90s television and beyond—Rose McGowan (Scream, Planet Terror) and Holly Marie Combs (Picket Fences, Pretty Little Liars)—took the stage at FanX Salt Lake City 2023 for a heartfelt, funny, and wide-ranging conversation that delighted longtime fans. From sharing memories of growing up as child actors to reflecting on their post-Hollywood lives, the panel blended nostalgia, honesty, and plenty of laughs. Both McGowan and Combs began working as teenagers, navigating the strange realities of Hollywood at a young age. Combs spoke about finding “family” on the set of Picket Fences, while McGowan described how life in the industry made relationships feel temporary—but also taught her how to bond quickly and deeply with cast and crew. The conversation wasn't just about their acting careers. Combs revealed her lifelong connection to the restaurant world—her family worked in the industry, and she and her husband now own a diner and an Italian spot where he perfected the fries after months of testing. McGowan, meanwhile, discussed her activism and her quieter life in Mexico, where she spends time observing monkeys in the jungle and escaping the chaos of Hollywood. The most powerful moments came when both reflected on resilience and inspiration. Combs pointed to co-star and longtime friend Shannon Doherty, calling her “tougher than she's ever been” as she continues treatment and meets fans with strength and generosity. McGowan praised everyday “quiet heroes”—single parents and working families who inspire her with their perseverance. “It's pretty magical that this many people still care about the thing we're not supposed to talk about.” – Holly Marie Combs Want more exclusive interviews and behind-the-scenes stories from the people who bring your favorite characters to life? Subscribe to our podcast on Apple Podcasts, Spotify, or on your favorite podcasting platform for more behind-the-scenes stories and exclusive interviews.

In this episode, I speak with Lynn Chadwick, founder of Themis Resource Fund, about her deeply personal journey from devastating parental estrangement to purposeful advocacy. Lynn opens up about losing contact with all three of her children to trans ideology and how she nearly lost herself in the process. We explore the critical distinction between activism and family relationships—when fighting the broader culture war can actually harm your connection with your own child.Lynn shares the transformative moment that changed everything: turning off her phone, leaving behind the constant stream of trans-related content, and spending two weeks in Mexico with baby whales. This experience helped her reclaim her identity beyond "ROGD parent" and taught her that prioritizing her own healing wasn't giving up on her children—it was the most powerful thing she could do.We discuss why trans functions like a religious system that cannot tolerate doubt, the trauma parents experience in this situation, and practical wisdom about setting boundaries with information consumption. Lynn explains her vital work with Themis Resource Fund, which provides litigation support for detransitioners seeking justice through the legal system. She details the enormous costs and challenges of bringing these cases to trial, and why these lawsuits represent one of the most important frontiers in stopping medical harm to young people.Lynn Chadwick began advocating and supporting parents during her career as a neonatal intensive care nurse. Her story of how her family was affected by gender ideology was first published in the Christian Post in 2019, after which Lynn began advocating for parents both publicly and privately. Lynn has volunteered with the Kelsey Coalition, Parents of ROGD Kids, Partners for Ethical Care, and Genspect. She started a private Facebook group for parents in 2019 which is still active today. She has been interviewed about her life and work including on the Wider Lens podcast. Lynn founded Themis Resource Fund in 2023 to assist detransitioned people with litigation.To join one of the support groups Lynn runs contact parentsupprogd@gmail.comDonate to Themis or learn more at ThemisResourceFund.orgFollow Themis on X @themisrfMy blog post about how to file a complaint against a gender affirming therapist can be found here[00:00:00] Start[00:00:54] Introduction to Lynn Chadwick and Themis Resource Fund[00:06:16] Lynn's personal journey into activism and estrangement[00:14:25] Identity, grief, and transformative experiences[00:22:35] Viewing trans ideology as a belief system[00:34:30] Failures of therapy and the role of family therapy[00:42:30] Parents' courage, honesty, and relational approaches[00:51:00] Introduction to ROGD Repair and peer support[00:59:00] Parental self-care and boundaries with media[01:13:00] Themis Resource Fund's mission and legal strategies[01:35:00] The realities of litigation and detransitioner voices[01:39:00] Hope for the future and closing remarksROGD REPAIR Course + Community gives concerned parents instant access to over 120 lessons providing the psychological insights and communication tools you need to get through to your kid. Now featuring 24/7 personalized AI support implementing the tools with RepairBot! Use code SOMETHERAPIST2025 to take 50% off your first month.PODCOURSES: use code SOMETHERAPIST at LisaMustard.com/PodCoursesTALK TO ME: book a meeting.PRODUCTION: Looking for your own podcast producer? Visit PodsByNick.com and mention my podcast for 20% off your initial services.SUPPORT THE SHOW: subscribe, like, comment, & share or donate.ORGANIFI: Take 20% off Organifi with code SOMETHERAPIST.Watch NO WAY BACK: The Reality of Gender-Affirming Care. Use code SOMETHERAPIST to take 20% off your order.SHOW NOTES & transcript with help from SwellAI.MUSIC: Thanks to Joey Pecoraro for our song, “Half Awake,” used with gratitude & permission. ALL OTHER LINKS HERE. To support this show, please leave a rating & review on Apple, Spotify, or wherever you get your podcasts. Subscribe, like, comment & share via my YouTube channel. Or recommend this to a friend!Learn more about Do No Harm.Take $200 off your EightSleep Pod Pro Cover with code SOMETHERAPIST at EightSleep.com.Take 20% off all superfood beverages with code SOMETHERAPIST at Organifi.Check out my shop for book recommendations + wellness products.Show notes & transcript provided with the help of SwellAI.Special thanks to Joey Pecoraro for our theme song, “Half Awake,” used with gratitude and permission.Watch NO WAY BACK: The Reality of Gender-Affirming Care (our medical ethics documentary, formerly known as Affirmation Generation). Stream the film or purchase a DVD. Use code SOMETHERAPIST to take 20% off your order. Follow us on X @2022affirmation or Instagram at @affirmationgeneration.Have a question for me? Looking to go deeper and discuss these ideas with other listeners? Join my Locals community! Members get to ask questions I will respond to in exclusive, members-only livestreams, post questions for upcoming guests to answer, plus other perks TBD. ★ Support this podcast on Patreon ★

Send us a textThe boys are back "On-Air" after one week off due to location of the two Als. One was off the coast of Alaska in bad weather and the other was at the dentist in Mexico. 2 ALs 1 Pod is a comedy podcast hosted by stand-up comedians Al Ducharme and Al Romas. Originally titled Talking Dicks Comedy Podcast, the show is a spinoff from their web series The Two Dicks, which features two inept 1950s detectives. The podcast blends observational humor, personal anecdotes, and satirical commentary, often revisiting classic episodes from their archives. With over 345 episodes, it offers a mix of new content and “vault” episodes, providing listeners with a variety of comedic material.  You can listen to 2 ALs 1 Pod on platforms like Spotify, Apple Podcasts, and Buzzsprout. For additional content, including video episodes and behind-the-scenes material, visit their Patreon page. https:/patreon.com/2als1podhttps://www.instagram.com/thetalkingdickscomedypodcast/https://twitter.com/DicksTwohttps://www.facebook.com/thetwodickshttps://www.facebook.com/The-Talking-Dicks-Comedy-Podcast-107101331446404Support the show

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.

Started the week off with a political rally in India that killed 40 people, and then talked about Japan's new female prime minister. Plus Hegseth and the generals, Czech Republic election, UK synagogue terror attack, Diddy jailed, and a guy in Mexico arrested for raping dog. Music: Backyard Savagery/“Laughing at the Gore”

Just decades after the conquest of the Aztecs, the Spanish in colonial Mexico had a terrible situation on their hands.

31 Days of Halloween continues as I watch Mexico's first sound horror film, 1933's La Llorona. ENDING MUSIC: La Llorona by El Cuervo de Poe Support TWoRP Contact Us talkwithoutrhythm@gmail.com

Protect Your Retirement with a PHYSICAL Gold and/or Silver IRA https://www.sgtreportgold.com/ CALL( 877) 646-5347 - You Can Trust Noble Gold   Jim Willie is back to discuss the precious metals market and silver's role as a highly regarded, absolutely vital national security level precious metal in the U.S., Russia and Mexico. We also discuss some radical theories about Charlie Kirk's assassination, and much more. Thanks for tuning in.   Show Jim Willie some love or SUBSCRIBE here: https://www.golden-jackass.com/ https://old.bitchute.com/video/0beBB8mDiBbq/

Linktree: ⁠https://linktr.ee/Analytic⁠Join The Normandy For Additional Bonus Audio And Visual Content For All Things Nme+! Join Here: ⁠https://ow.ly/msoH50WCu0K⁠Join Analytic Dreamz on Notorious Mass Effect as we dive into the meteoric rise of Tito Double P, born Jesús Roberto Laija García. From crafting hits for cousin Peso Pluma to launching his solo career with Criptonita (2025), Tito blends música mexicana with rap and urban Latin vibes. His debut album Incómodo hit #1 on Billboard's Top Latin Albums, amassing 1.7 billion U.S. streams. With sold-out U.S. tours and an upcoming 19-date Mexico tour, Tito's “accelerated warfare” sound is reshaping the genre. Tune in for an in-depth look at his chart-topping journey and global impact. Support this podcast at — https://redcircle.com/analytic-dreamz-notorious-mass-effect/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Kentucky Barracuda: Parker H. French by Joe Goodbody https://www.amazon.com/Kentucky-Barracuda-Parker-H-French/dp/1960224239 Parkerhfrench.com Parker Hardin French was certainly an adventurer and entrepreneur who engaged in elaborate, bold, and ambitious exploits but he was also a magnificent con-man-a barracuda. Those who followed his exploits were variously exasperated, captivated by his audacity and nervy cheek, or humored by his latest escapade. He was judged an incorrigible scoundrel, labeled a chronic megalomaniac, or peddled as a misunderstood victim of his enemies. Many believed him a hero- many just thought him insane. Some of his efforts may have begun as legitimate endeavors, but they inevitably resulted in double-crossed partners, betrayed allies. and swindled creditors. French was reported killed five times-twice killed in gunfights; executed in Mexico by both hanging and firing squad; and once killed in Nicaragua. For a short while there was a lapse of interesting press reports, so many just presumed that he was already dead, the victim of retribution or excessive alcohol. He ultimately died of natural causes-in his bed. In the era of steam, sail and horse, the rapidity of French's movement and breadth of his adventures is almost mind-numbing. As a runaway kid he fought in the British Navy in the first Opium War. When he was just 22 years old, he was a commission merchant and, a year later, built the first ocean going ship on the upper Mississippi. Before he was 30, he was the leader of an infamous gold rush expedition; implicated in an irregular invasion of Cuba; jailed bandit and then a paramilitary hero in Mexico; lawyer, district attorney, legislator, journalist, and political enforcer in California; member of an American cabal which governed Nicaragua; and, appointed but rejected Nicaraguan ambassador to the United States. He did not slowdown in his 30s: he was a real estate developer; lawyer; journalist; part of a conspiracy to invade Mexico; suspected seditionist agitator and Confederate agent; jailed as a political prisoner; and, lawyer and purveyor for Union troops. His final days were spent in obscurity but the period was still peppered with the occasional swindle that garnered both regional and national attention. First and foremost, he was always a barracuda.About the author Author of the historical biography: KENTUCKY BARRACUDA: PARKER HARDIN FRENCH (1826-1878) Subtitle: The Notorious Scoundrel & Delightful Rogue of Antebellum and Civil War America. Parker French swindled my Great Grandfather. Born and raised in Escondido California; a fourth generation Californian. The nuns at St Mary's Elementary (especially Sister Mary Arimathea) would be astonished that I ever learned to write a complete sentence or form a paragraph. A graduate of Escondido High School with a bachelor's degree from University of Nebraska at Omaha and a masters from Florida Institute of Technology. Married for over 50 years to the love of my life; two sons and four grandkids. After a wonderful career of 28 years service, I retired from the United States Army as a Colonel. Retired again as a corporate leader.

YouTube for Real Estate can change your life—just ask Jose, who used YouTube, Passive Prospecting, and coaching from Levi Lascsak to go from barely one deal a month to three steady closings by focusing on search-based videos that buyers actually want. If you're new to YouTube or not sure where to start, this conversation breaks it down in simple terms so you can see how YouTube builds trust, brings in qualified leads, and turns views into real clients.In this episode, we talk about why YouTube beats random social posts, how to pick topics buyers search for, and what to do if you're nervous on camera. You'll hear how separating an English channel for U.S. buyers from a Spanish channel for locals boosted results, why consistent videos matter, and how one video with 49,000 views led directly to multiple sales. We also cover simple systems—basic gear, clear calls to action, and hiring help—so you can keep filming while serving clients.If you want a clear plan to start YouTube for Real Estate today, this story shows the steps: define your “why,” make helpful videos, and let Passive Prospecting do the heavy lifting. Watch to learn how Levi Lascsak's approach helps agents create steady business with honest, useful content.If you're interested in learning more about YouTube for real estate, we'd love to show you how to build a Passive Prospecting lead-generating machine using YouTube for real estate! The best way to start is to grab a free copy of the book as my gift to you. ======

In this collaboration episode, host israa' is joined with Jordan and Prince from The Dugout Podcast and Dr. Mohamed Abdou. We got together to talk about Malcolm X, his evolution over time, his commitment to the below, and the role and impact of Islam on his journey towards collective liberation. Along the way, we talk about Malcolm's impact on our lives and our politics and share insights on how we think Malcolm would be showing up today. 00:00 Introduction and Host Introductions01:45 Personal Connections to Malcolm X04:52 Malcolm X's Influence and Evolution08:48 Reflections on Malcolm X's Teachings11:31 Malcolm X's Legacy and Modern Relevance19:39 Organizational Structures and Revolutionary Responsibility29:19 Global Impact and Pan-Africanism46:17 Evolving Governance and Lessons from the Zapatistas48:08 Exploring Malcolm X's Intersectional Analysis48:47 Malcolm X and James Baldwin: A Shared Journey50:45 Decolonization and Internationalism52:30 Contextualizing Malcolm X's Strategies54:34 Malcolm X's Methodology and Ethics58:38 Malcolm X's Legacy and Modern Implications01:18:09 The Role of Spirituality and Self-Critique01:29:20 Final Reflections on Malcolm X's InfluenceMohamed :Dr. Mohamed Abdou is a Muslim anarchist scholar and organizer. He's a student of the muqawama (the resistance) and author of Islam and Anarchism: Relationships and Resonances (Pluto Press, 2022).  His work centers on Palestinian, Indigenous, Black, and people of colour liberation, and draws on the Indigenous Zapatista movement in Chiapas, Mexico, as well as his participation in the Egyptian uprisings of 2011. substack: https://drmohamedabdou.substack.com/website: ⁠mabdou.net⁠. Twitter: @minuetinGmajor Instagram: @slightlydriftingisraa' :israa' (they/them) is an activist scholar in a committed relationship with collective liberation. They are part of From the Periphery Media collective where they are hosts of The Mutual Aid Podcast, The Fire of these Times, and From the Periphery Podcast. They're working towards building a world where all worlds fit through their activism and scholarship.israa' is on Bluesky and IGDugoutThe Dugout is a Black anarchist podcast rooted in political education, decolonial thought/praxis, and deep community study. We tell stories, break down systems, and honor the voices of those building liberation from below. From interviews with Black Panthers and movement elders to media critiques and abolitionist strategy, each episode is a living contribution to Black radical traditions.Stay connected with The Dugout! Follow us for updates, exclusive content, and more:

What if everything you thought you knew about cancer treatment was only half the story? In this episode of The Wellness Fix, part of The Brian Nichols Show, we uncover a jaw-dropping first-hand account that challenges the very core of “accepted” medical practice. Imagine being told at 24 years old to get your affairs in order — and then walking away, not only alive but thriving fifty years later. That's the reality of today's guest, Rick Hill. Studio Sponsor: Cardio Miracle - "Unlock the secret to a healthier heart, increased energy levels, and transform your cardiovascular fitness like never before.": CardioMiracle.com/TBNS Rick takes us back to 1974 when the Mayo Clinic delivered a terminal cancer diagnosis and offered only chemotherapy and radiation as options. Facing death, Rick received an unexpected letter that urged him to look beyond the standard treatments. What followed was a radical journey that led him across the border into Mexico — and into a new world of nutrition, natural therapies, and faith-driven resilience. This episode dives deep into Rick's recovery and the controversial role of natural compounds like B17, enzymes, and oxygen therapies. His story highlights the power of alternative approaches, not as quick fixes, but as long-term strategies rooted in God-given natural resources. Along the way, Rick exposes how big medicine often suppresses inexpensive, effective solutions to protect its bottom line. But this isn't just a story of survival. It's about trust, skepticism, and the importance of asking questions when the “experts” say there are no answers left. Brian presses Rick with the kind of skeptical questions you're probably thinking yourself: Why isn't this replicated everywhere? What about the risks? Why the pushback from doctors and regulators? The result is an honest conversation that doesn't shy away from the tension between hope and evidence. By the end, you'll be left with more than just inspiration. You'll gain practical resources, like access to Rick's book and the free download of World Without Cancer. Most importantly, you'll walk away with the reminder that hope is real, choices exist, and sometimes the greatest breakthroughs come when you're willing to think for yourself. Don't miss this powerful episode — your perspective on health may never be the same again. ❤️ Order Cardio Miracle (CardioMiracle.com/TBNS) for 15% off and take a step towards better heart health and overall well-being!

For NSP 70 we spoke with anarchist, writer, and translator Scott Campbell about resistance, decolonialism, academia, Palestine, Mexico, lessons from Occupy, and more. Scott Campbell (he/him) is an anarchist writer, translator, educator, parent, partner, and grad student. Over the years he has worked with multiple radical independent media platforms, most notably El Enemigo Común and It's Going Down, as well as published essays in several anthologies. His work focuses primarily on Mexico and Palestine. Links: https://kolektiva.social/@susurros https://fallingintoincandescence.com/ https://itsgoingdown.org/author/scott/ Chapters: 00:00:00 Introduction 00:13:06 Decoloniality in Movement Culture 00:35:59 Assessing the Current Climate of Dissent 00:49:43 Extracting Good from Questionable Institutions 00:58:54 Writing 01:07:23 Academia 01:17:06 Critiquing Occupation of Space 01:28:57 Lightning Round and Outro Thanks for listening! Please like, comment, subscribe, and share! --- If you'd like to see more anarchist and anti-authoritarian interviews, please consider supporting this project financially by becoming a patron at https://www.patreon.com/nonserviammedia Follow Non Serviam Media Collective on: Bluesky https://bsky.app/profile/nonserviammedia.bsky.social Mastodon https://kolektiva.social/@nonserviammedia As well as Facebook, Instagram, and Threads. Connect with Lucy Steigerwald via: https://bsky.app/profile/lucystag.bsky.social https://mastodon.social/@LucyStag https://lucysteigerwald.substack.com/

This is the one-hundred and twenty-first episode of The Empty Bowl, in which Kellogg's of Mexico brings our prophecy to life, two (cold) hot cocoa cereals duke it out, and our cereal ranking series returns with gusto!Catch up on our cereal rankings at tinyurl.com/tebrank!Support us on Patreon at patreon.com/theemptybowl!

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. 1907 BOGOTA

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

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 ARGENTINA

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. 1930 BOLIVAR IN CARACAS

In this episode of Hot Topics on The Edge of Show, January Jones and once again our new guest co-host Isabel Castro are joined by Nimit Sawhney, co-founder of Voatz, to explore how blockchain is transforming election integrity worldwide.From the U.S. government shutdown's impact on crypto regulation to New York's blockchain election integrity bill and a historic case study in Mexico's 2024 federal elections, this conversation reveals how trust, transparency, and digital innovation are reshaping democracy.Key takeaways:The irony of a government shutdown halting crypto regulation.Blockchain for voter registration, ballot tracking, and election security.How Votaz powered overseas voting in Mexico's historic 2024 elections.Why mobile-first blockchain solutions make voting more accessible.Blockchain as a “source of truth” beyond finance.Support us through our Sponsors! ☕

What if the stories you've been telling yourself for decades aren't even true? In this profound conversation, Noelle Cordeaux sits down with Deanna Moffitt, PCC—Lumia instructor, author of The Rewrite, and master of the art of questioning—to explore how the narratives we create in childhood shape every result we're getting in our lives today. From "I'm a burden" to "I'm not enough," these core wound stories live in our bodies and drive our behaviors—often without us even realizing it. But here's the good news: we can rewrite them. Listen in as Noelle and Deanna discuss Deanna's book The Rewrite – and dive into some of our deepest human insecurities, and what we can do about them. Deanna Moffitt, PCC, has worked as an independent consultant and entrepreneur for the past 19 years. Before that, she was a Senior IT Project Manager for a Fortune 1000 company and worked with the company's strategic acquisitions team. She is a senior instructor at Lumia and is ICF certified at the PCC level. She's delivered over 3,000 workshops both virtually and in person and has worked with companies and organizations throughout the US, Mexico, Canada, Europe, and Australia. Deanna has always been passionate about why humans act the way they act. Growing up in a chaotic household, she knew she didn't want the same experience for her adult self. Learning how to recognize and break the chain of generational trauma, limiting thoughts and beliefs, and exploring the power of questions instead of focusing on the “right” answer shifted everything for her. The Rewrite is an extension of her desire to help people reconnect with their ability to create their internal world and in doing so the external world rises up to meet that new self.  For more information, you can connect with Deanna on Instagram,  Linkedin, or on her website at www.deannamoffitt.com Everything Life Coaching is brought to you by Lumia-- at Lumia, we train and certify impact-driven coaches, making sure they've got all they need to build a business they love and transform lives, on their terms. Become a life coach, and make a bigger impact on the world around you! Schedule a call with us today to discuss your future as a coach. Music in this episode is by Cody Martin, used under a creative commons license. The Everything Life Coaching Podcast is Produced and Audio Engineered by Amanda Meyncke.

Atlanta United 2 fell just short in the resumed match against Chattanooga FC, but Decision Day still holds playoff hope for the 2's. We break down the chances created, the crossbar rattled, and what's next with everything on the line this weekend.Plus, Mauricio Pochettino drops his latest USMNT roster with big names returning to the fold — and a clear message that past reputation won't secure a World Cup spot. We'll also talk about the U20s' statement win over France, the unveiling of the 2026 World Cup ball, and the latest headlines from around the globe, from Mexico's injury concerns to European drama.Grab your Morning Espresso and catch up on all the action from Atlanta to the world.

Ben Kirschenbaum is back in the 2 Kramers studio and everything goes according to plan. We talk the perfect best man speech, writing while swimming, and watching the Oscars in Mexico. Kind of impressive when you realize it took a full calendar hour to finally hit record.Follow Max Spinelli / https://www.instagram.com/maxagazillion/Follow Chris Metcalfe / ⁠⁠ https://www.instagram.com/chrismetcalfecomedy/Follow Ben Kirschenbaum / https://www.instagram.com/benkirschenbaum/Follow 2 Kramers / https://www.instagram.com/2kramerspod/Finish Your Croissant | Max's Special:⁠⁠ https://www.youtube.com/watch?v=MokZUzRkZbc&t=1s

This week on Mining Stock Daily, we welcome back our old friend, Michael Oliver from Momentum Structural Analysis, for a long-form episode. It has been a while since he was on the podcast, but the wait was certainly worth it. We spend a lot of time talking all things silver in this edition. Michael provides a great update and analysis that, for the first time in many years, left the host speechless. His commentary on the silver market is well worth your attention. This conversation was also recorded on video so you can follow along with his analysis. We highly recommend you go over to the YouTube channel to watch the charts that Michael shares.This episode of Mining Stock Daily is brought to you by... Revival Gold is one of the largest pure gold mine developer operating in the United States. The Company is advancing the Mercur Gold Project in Utah and mine permitting preparations and ongoing exploration at the Beartrack-Arnett Gold Project located in Idaho. Revival Gold is listed on the TSX Venture Exchange under the ticker symbol “RVG” and trades on the OTCQX Market under the ticker symbol “RVLGF”. Learn more about the company at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠revival-dash-gold.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Vizsla Silver is focused on becoming one of the world's largest single-asset silver producers through the exploration and development of the 100% owned Panuco-Copala silver-gold district in Sinaloa, Mexico. The company consolidated this historic district in 2019 and has now completed over 325,000 meters of drilling. The company has the world's largest, undeveloped high-grade silver resource. Learn more at⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://vizslasilvercorp.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Equinox has recently completed the business combination with Calibre Mining to create an Americas-focused diversified gold producer with a portfolio of mines in five countries, anchored by two high-profile, long-life Canadian gold mines, Greenstone and Valentine. Learn more about the business and its operations at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠equinoxgold.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Integra is a growing precious metals producer in the Great Basin of the Western United States. Integra is focused on demonstrating profitability and operational excellence at its principal operating asset, the Florida Canyon Mine, located in Nevada. In addition, Integra is committed to advancing its flagship development-stage heap leach projects: the past producing DeLamar Project located in southwestern Idaho, and the Nevada North Project located in western Nevada. Learn more about the business and their high industry standards over at integraresources.com

If you've ever worried that changing your pricing structure or raising your fees would scare away your property management clients, you are likely not making enough money for the work you and your team are doing. In this episode of the #DoorGrowShow, property management growth experts Jason and Sarah Hull dive into the psychology and strategy behind the innovative 3-tier hybrid pricing model.  You'll Learn [01:08] Addressing the Common Fears of Changing Pricing [09:10] Creating 3 Pricing Tiers Based on Psychology [16:58] Shifting Your Mindset Surrounding Money [21:12] Distinguishing Your 3 Pricing Plans Quotables “Unless you want to be the cheapest and deliver the most cutthroat, like awful service, and just target the cheapest owners, which have the highest operational cost and the lowest margins, and just hemorrhage money and not be able to grow your business, that's the game you can play.” “That psychological impact of investing in yourself financially, doing something to financially invest in leveling up you and your business creates this unconscious perception that… you are worth being invested in.” “If you have good pricing, you have a really optimized pricing model, and you know how to sell it, it actually changes your portfolio. It incentivizes you having better properties.” Resources DoorGrow and Scale Mastermind DoorGrow Academy DoorGrow on YouTube DoorGrowClub DoorGrowLive Transcript Jason Hull (00:00) What would happen   if you doubled your pricing and half of your clients quit. well, then nothing would happen. Nothing would change. then I say, what would happen to your operational costs?   All right, we are coming to you from Mexico. We are Jason Hull and Sarah Hull, the owners of DoorGrow, the world's leading and most comprehensive coaching and consulting firm for long-term residential property management entrepreneurs. For over a decade and a half, we have brought innovative strategies and optimization to the property management industry. At DoorGrow, we have spoken to thousands of property management business owners, coached, consulted, and cleaned up hundreds of businesses.   helping them at doors, improve pricing, increase profit, simplify operations, and build and replace teams. At DoorGrow, we believe that good property managers can change the world and that property management is the ultimate high trust gateway to real estate deals, relationships, and residual income. At DoorGrow, we are on a mission to transform property management business owners and their businesses. We want to transform the industry, eliminate the BS, build awareness, change perception, expand the market, and help the best property management entrepreneurs win.   Now let's get into the show. All right. So we're going to be chatting about what today? Pricing. A little bit about pricing. we have coached and consulted property managers on pricing for a long time, like over a decade. And we've brought some innovative strategies. Like we were first to bring to market really and push   into the industry the three tier sort of pricing model having three plans. And this was based on the psychology that there's three types of buyers, cheapos, normals and premiums. You know who they are, right? You've dealt with them. And so, and then more recently in our evolution, we've been pushing a hybrid model. I got that idea originally from Scott Brady. Shout out to Scott, smart guy. And we innovated on that and developed   our own model for clients to make that really effective. And so this is something that we've coached quite a few people on. we consistently see some challenges come up over switching their pricing. first, what are some of the fears or concerns that come up, About switching pricing? Yeah. Everyone's always worried, oh my god, what if I lose all of my clients? Right. I'm going to change my pricing, and everyone's going to leave me. And we've helped a lot do that.   they lost all their clients. No, it never happens. It never happens. No, if they lose any, it's typically their worst clients. And then they end up finding that that was a blessing. Yeah. So they end up making money by getting rid of those and they're charging more money. So really they're increasing their revenue. So a lot of times to get them over that hurdle, I usually use this example. I say, What would happen   if you doubled your pricing and half of your clients quit. Like we did something crazy and extreme. So we go to the extreme. And what do people usually say at first? well, then nothing would happen. Nothing would change. I'm like, really? So then I have to ask deeper questions. So what do mean nothing would happen? Well, I'd still bring in the same amount of revenue. I've doubled my price, half the clients quit. I still have the same revenue. And then I say, what would happen to your operational costs? So they start thinking.   So you probably already figuring this out right now, listening to this. So what would happen to your operational costs? They'll say, it'd be cut in half. I'm like, would it? If you lost all of your worst properties and worst owners, like the most difficult, what would happen to your operational costs? It would probably be a fraction, because this is the 80-20 rule, right? 20 % of the properties, 20 % of your owners are eating up 80 % of your team and staff's attention. And so it might be a lot greater than that.   And so what would happen then to your profit margin? then they start to figure this out, right? And they say, look, we're not gonna do something that extreme. We're not gonna go that extreme. But if we raise your revenue a bit and we decrease your operational cost a bit without changing anything else, even if you lose some clients, you're going to have more profit. That's what actually matters. So that's one of the first initial things. It's just a mindset thing. And some are really afraid, like my owners won't.   They won't go for it. Like, I can't do it. No, I can't change the price and then they'll all leave. And that, I've noticed, it's very scarcity mindset. Right? Your owners aren't with you because you charged the least amount of money, hopefully. And if that's why you have clients is because you're the cheapest one, then that tells me that you have a lot of the cheap clients and you have a lot of clients that don't actually value you or your team.   or your services or anything that you do. And that feels like a really impossible game to win. Because then to win the game, all you have to do is just be the cheapest one. So there's another company that comes along and says, you know what? I'm going to be even cheaper. Well, what's going to happen? You'll lose almost all of your clients then. If it's only about the money, you'll lose almost all of your clients. And the only way to win that is what? A race to the bottom. That is nowhere to be in business.   And so some of the other challenges we deal with when helping our clients figure out their pricing, you know, we give them everything. We're like, here is how to do this weird hybrid model. Here are the things to include in your three plans. Here is a spreadsheet to figure out and compare to your competitors pricing to make sure you're in the realm of reality. We give them all the stuff and then they'll come back to us sometimes with what? A mess. Yeah.   It's like they don't and we have a training we have a training called pricing secrets where we explain all this and the principles that you need to make sure you're aligned with to make sure it's effective and then we'll get this really overly complex complicated messy model where they've got every fee is a different dollar amount for each of the three plans and so somebody looking at this would be like this one is a percentage and that one is a dollar amount and that one's back to a percentage and that one's so then in order for someone to   look at that and go, well, what would this actually cost me? It is now this very complex math formula that the further you go down your pricing sheet, the more math you have to do. You have to go, okay, well, this percent of that number, but now plus this flat fee and now, it's another percent of a different number. And then it's going to take you minutes to try to calculate what is my actual cost on this one plan? And then you have to do that three times because you have three different plans.   then it's so complex that it's hard to understand, it's hard to explain, and it's definitely going to be hard for people to sell, which means it's going to have a really low adoption rate. And then it's going to be something, well, that didn't work. It didn't work because it was too complex. So we need to find the balance. I don't want it to be so simple that it's just, you know, we charge 8%. But I don't want it to be so complex that   Someone just easily by looking at it can't go, okay, I have a pretty good gist of how much this is actually going to run. Yeah. We have an advantage too, because you know, there's concerns. There's concerns. Like everybody's like, well, we can't talk about pricing because of the antitrust stuff and NARPM rules and all this kind of stuff and it's collusion. So what's cool is I'm not a property manager. I'm not anymore. You're not a property manager.   We can talk about pricing with anybody. And so when we're coaching our clients, we can talk about their pricing. We're not colluding. And so we have that advantage that we can coach and help. that not just that, but we have a pretty good idea of what pricing, because the hundreds, the thousands of property managers that we've talked to over the last decade and a half, we have a perspective. Like I can pretty much know based on...   market or when you tell me the average rent, like where pricing should be, what is normal, what other companies are probably charging that market. We still tell our clients to do some competitive research and analysis to figure out what their competitors are charging. Cause that helps them feel more comfortable with pricing. And one of the key things I've noticed is they'll pay attention to, I mean, there's really only two types of pricing that really matter in each market. It's the most expensive company.   and the cheapest. The middle's the fuzzy gray area where it doesn't matter. Your pricing isn't really the issue where you're not really competing effectively on price. But if you're the most expensive, people trust and expect and believe that you're the best, which is a great place to compete and be. If you are the cheapest, then that's a hard game to play. And so we're usually coaching our clients, don't play the game of trying to be   the cheapest company in your market. That's not a fun place to be business-wise. And it's really difficult to deliver great service. And so unless you want to be the cheapest and deliver the most cutthroat, like awful service, and just target the cheapest owners, which have the highest operational cost and the lowest margins, and just hemorrhage money and not be able to grow your business, that's the game you can play, but that's not the game we coach our clients on playing.   So we teach them how to be perceived as the best in their market, and how to compete as the best in their market. And pricing is one of those psychological indicators that buyers look at to figure out, they going to be good? Are they better than the other guys? Are they the best? And so there's a lot of psychology that goes into pricing, which is how we kind of deal with it. Any other issues we should touch on that we notice with clients with pricing? So you.   In short, what Sarah was talking about is we need to make sure the pricing is easy for them to make a distinction between the three plan options, if you have the three plans, and it's not overly complicated so that they don't have to do a bunch of math to figure out which plan should I choose and which one's going to be best. And it's obvious. it's not going to be based. The thing I've noticed lately though is a lot of clients, when they get into the pricing, they mistakenly think the three plans are based on   It's based on money and it's not psychologically the premium buyers don't care as much about money the cheapos do and so the plans are not based on money and so if they what they're trying to make different in each of the three plans is dollar amounts so like if you spend more on our plan you get discounts on all these individual fees and that is that the most premium clients that are premium buyers don't care about discounts they're not worried about the money and so I know when a property manager is presenting pricing like this   they're a cheapo. They're in that category. They're viewing everything through the lens of money instead of being taken care of a premium service or status or what premium buyers look for. And so that's the other blind spot or challenge we've noticed in pricing is that in order for us to coach clients effectively, often we have to figure out which of the three types of buyers they are and what their inherent blind spot is and get them and if they're a cheapo, which is why they have cheap pricing and they're not getting   enough and they're not being taken care of well enough by their business, we have to get them to change their mindset and get them to stretch and stop asking for discounts and coupon codes and get them to be somebody that is willing to spend full price so they expect others to be willing to pay for a service full price. And that's a bigger challenge. Yes. So essentially what we get to do is figure out where they're at so that we can help kind of coach them on the opposite. Because it's hard for   a cheapo buyer to understand the premium buyer because they're just not in that mindset. the opposite is true. The premium buyers, they don't understand the cheapo buyers at all. Like, don't understand why you can't just pay, why are you so worried about $10? I don't understand why that's an issue. I mean, you spend $10 and you shouldn't have to think about it. I don't know why that's an issue. usually where the meat in the middle is kind of that middle plan.   So I think a lot of people get their middle plan dialed in really well, and then they struggle with their opposite. And that's, think, sometimes why they get a little bit stuck on their pricing. Because they're either trying to do too much with it, they're making everything really complex, they're not really understanding the opposite type of buyer that they are.   That's okay, don't fully have to understand that when you have your coaches to lean back on. The question we get most of the time, what do I put my premium plan? What am I supposed to do in a premium plan? I don't know. Should I do this? Should I discount? Should I add this? What would I put in the premium plan? And that tells me that if that's where they're struggling, it just means that they haven't...   really adopted that psychology of premium buyer yet. It doesn't necessarily mean that they're cheapo. I think it just means that they're perhaps in the normal category. Because same thing, if you're a normal buyer, it's going to be hard for you to understand the premium, and then it will probably also be hard for you to understand cheapo. So I usually compare it. This is, I think, an analogy people can kind of understand, is when you go to book a flight.   So right now we're in Mexico. If we go, hey, instead of going back to Austin, let's go to California and visit Jason's family. Okay. Well then we need a flight from Mexico to California. How would we do that? We would go and book, right? But when you book, there's different ways to book a flight. You can just go right to the airline. You can go on Google flights, or you can go like, what are those, know, kayak and the discount prices. So.   Maybe you're thinking, okay, I'll get a last minute ticket and we won't get to sit together, but it's okay. They could throw me. How many times have you heard people say this? they could throw me in the baggage compartment. I   Right? Because they're like, I am just trying to pay the least amount of money and still get the thing that I'm looking for. So the cheaper buyers like that, they're like, hey, I want the discount code. I'll do the red eye overnight. I'll do the early morning. I don't care if I have to wake up at 2 AM for like a 430 flight. I'm OK with that. I'll sit way in the back. We don't need to sit together. I'll pay for my baggage as extra. I just won't pack baggage. It's OK.   Like I'll shove everything in a carry-on. That's one way to book it. Or the other way to book it is, I'm just gonna go and do the search and then whatever looks like a decent option for a decent price, I'll book that. Or the other option is, I want to make sure that this is the most convenient and easy thing for me. So if there are multiple flights at different times,   Sometimes the early flights might be a little bit less expensive than a flight midday So someone might go yeah, the midday flight is more expensive However, the midday flight means I don't need to be up at 2 in the morning 3 in the morning 4 in the morning and I would rather pay more money so that I don't need to be up at 4 a.m. That's a trade-off   I would rather buy the first class seat because then I know for sure I'm going to be in first class. I'll get the premium snacks or I'll get a meal. I might get a hot towel. I will be more taken care of. I know that I will have more room. I'll get to board first. I'll get to get off first. And they know that they're taken care of. And they're OK to spend more money because they know that they will be taken care of. So depending on what psychology you have, that will probably be.   how you decide to make many, if not all, of your purchasing decisions. Yeah, so I think our advantage, you know, some people have grown up as a premium buyer. They grew up in a premium sort of silver spoon in their mouth environment. That's not me. It's not you. Not me either. Right? Some people have grown up in a really, really cheapo environment, right? And...   And so the challenge is that kind of creates this inherent blind spot. The advantage I feel that you and I have as coaches is one, we've been in the cheap environment. I remember my mom like packing cans of food when we would take a vacation because, and cereal, because she wanted to make sure we had, you know, supplies and food to eat rather than going, doing expensive stuff, right? Which is just funny to think about, right? Now.   Me and my brothers, joke about this. So I think the advantage is we've been all three and we now are, you know, we're hanging out in Mexico, we're having a very premium sort of buyer experience and I don't even think about what things cost. I don't think about the money, I just think about what experience I want to have and so, you know, there's been that shift. But I can empathize and connect and go back to understanding how a cheapo thinks or how in more normal.   buy our things. But in general, my default is I'm not really thinking about the expensive things. I'm thinking about what am I going to get and how is it going to help? Because there's a lot of things we do that make us a lot more money than they cost, even though they're very expensive. And so one of the things that helped me to do that, and I don't know about you, but one of the things that's really helped me shift my mindset was getting high ticket coaches. It's getting coaches that could help me.   I was investing and spending of what I felt like was a lot of money. And we're not cheap at DoorGro, right? We're, some would say very expensive, but I was spending money and then I was getting a return. I was getting a return on that investment with coaches and that psychological impact of investing in yourself financially, doing something to financially invest in leveling up you and your business creates this unconscious perception that   you are worth being people spending money on. You are worth being invested in. And it's difficult to go to your clients and try to convince them and make, you feel like they, want them to give you money and invest in you when you won't even invest in yourself. This is a big deal. And so if this is one of the things that not only can we help you with the, the, some of the money mindset, but just by investing or joining a program like Door Grows Mastermind, that's going to...   be a strong signal to you that you have invested in yourself and it puts a little pressure on you that you now need to perform and get a return from this. You've got to take action. And the bigger piece is though is we give you clarity because if you don't have clarity and that's what coaches do they give you clarity which shortens the path to get to the result. Otherwise you're experimenting, you're testing out growth strategies, you're trying different things, you're wasting time, you're wasting money, you're wasting energy.   You're wasting all your different currencies, time, energy, focus, cash, and effort. And so if we can help you collapse time on that, you get to an ROI faster. You get money faster. And it's very easy to offset thousands of dollars a month even in property management. It's very easy. That could be 10 new doors, 20 new doors. And we have some clients doing that on a monthly basis. They're adding doors once they get their engines installed and work with us on growth.   And so it's very easy for us to offset the cost of our program, which is why we're one of the few programs or coaches or vendors in the property management space that doesn't have an annual contract or an annual term or an annual agreement. We're month among. We earn our place. We don't need to get people to sign on the dotted line that they're committed to us for a year and force them to stay with us. Clients stay with us for years.   because we get them an ROI, we make them more money. It's like it's a no brainer and that's what good investments should be. They should give you an ROI. So if you wanna level up your mindset, level up your pricing, make more money, make it easier to work in your business, then reach out to DoorGrow. We can help you out. So I'd like to mention our sponsor for this episode. Speaking of making things easier and better.   So let me tell you a little bit about Blanket. Very cool, very cool client retention platform. So Blanket is a property retention and growth platform that helps property managers stop losing doors. It's not just about what you bring in, it's about what you also keep. So decreasing churn. Add more revenue and increase the number of properties they manage. Wow your clients with a branded investor dashboard.   and an off-market marketplace while your team gets all the tools they need to identify owners at risk of churning. They're thinking about leaving you. It has indicators and powerful systems to help you add more doors. This is something we want all of our clients to use. I think it's a brilliant system and platform. I've hung out with Lior, the CEO, a blanket, really great guy. I believe in their product. think it is something that we're always focused on the front end. We're focused on growth.   but a lot of times we don't focus on the retention, the backend, and even if a client sells a property, Blanket will help you keep that property in your portfolio and get another one of your owners to own that property. That's how it's really a brilliant system, so check it out. Okay, so back to talking about pricing. Any other things we should touch on before wrapping up about pricing that we've been noticing with clients? I think those are the two that stick out to me the most.   And you touched on it, we didn't go too deep into it, was the second one was there's just not enough of a distinguishing factor between two plans or sometimes between all three. Sometimes you look at pricing and you go, so what's the big difference between the lowest plan and the highest plan? And it might be like $50 difference or like a $100 difference. And then you go, okay, why would somebody...   pay $100 less over here to pay the higher percentage. It doesn't make enough sense. So there's not big enough of a difference. Yeah, that's a good point. You brought that up earlier, but we didn't really. Yeah, there needs to be a really strong distinguishing contrast between your cheapest plan, your middle plan, and your premium plan. It needs to be obvious to the, if a cheapo looks at these three, they're like, I want this plan. If a normal,   buyer, which is the majority of the marketplace, like 61 % study say, but maybe two thirds like an in property management, probably even more because the cheapest cheapos self-managed, they don't even will, they won't even work with you. So it's skewed more towards the premium side. And so they, the pre the normal buyers would go towards the middle and then the premium buyers would go towards the premium option. It would be obvious to them. They're like, I want all of this peace of mind. I want all this. And the cheapos are like, I want the cheapest price.   And then you've got in the middle, and we call that the Goldilocks principle. And we have some other principles like the bandwagon principle and some other principles that we teach related to pricing. So you can really understand this and you know how to sell it. That's the other big piece is you got to know how to sell the pricing effectively. And if you have good pricing, you have a really optimized pricing model and you know how to sell it, it actually changes your portfolio. It incentivizes you having better properties.   better owners and less work over the really high operational costs, difficult owners. So it gets you out of what we've talked about many times, the cycle of suck. Where you take on crappy owners, you've got then crappy properties to deal with, which leads to crappy upset, frustrated tenants, which leads to crappy reviews and reputation, which sums up the whole industry. And if you have a crappy reputation and reviews, then you attract more crappy clients and the cycle continues. So this gets you out of the cycle of suck.   and it gets you into a trajectory of having a lot more space, a lot more margin, a lot more ease in your business. And, you know, I'll throw this out there as well. If you have the right growth strategies, you attract less of the cheapos because the wrong growth strategies, internet based, digital marketing based growth strategies leads to the cheapest owners. Those are the people searching on the internet. The best owners are captured earlier in the sales cycle. So reach out to us. We would love to help you with that. All right. So.   In wrapping up if you have ever felt stuck or stagnant or you want to take your property management business to the next level reach out to us at door grow calm also join our free Facebook community just for property management business owners not team members at door grow club calm and if you found this even a little bit helpful don't forget to subscribe and leave us a review we really appreciate it and If you go to door grow calm slash subscribe You can join our newsletter and our emailing list. We would love to have you   join us and get tips, tricks, updates on our product services and offers and the stuff that we can do to help you. And until next time, remember the slowest path to growth is to do it alone. So let's grow together. Bye everyone.

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

Today's guest is Kayla Kelly, a fighter, dream-chaser, and true global citizen. From studying abroad in Spain and Italy to now living and training full-time in Mexico as a Muay Thai fighter, Kayla has designed a life fueled by exploration, resilience, and bold self-belief. In this episode, Kayla opens up about how falling in love with Muay Thai during the pandemic transformed her path. She shares what it's like to train as a woman in a male-dominated sport, how solo travel shaped her worldview, and what it means to bet on yourself even when the odds feel stacked. With five fights under her belt and a spot in the Amazing Muay Thai Festival in Italy on the horizon, Kayla's story reminds us of the power of discipline, intuition, and carving your own lane. In this episode, we discuss: How travel and sport intertwine to shape identity Kayla's transition from study abroad to full-time athlete The emotional and mental strength behind stepping into the ring How to stay grounded while living boldly abroad Advice for anyone chasing an unconventional dream Connect with us:  Kayla Kelly: @kaykelly13 Ariel Travis: @wander_lounge and wanderloungepodcast.com  Loved the episode? Leave us a 5-star review and help us reach more listeners who crave connection, adventure, and community through travel. Your support makes all the difference in growing the Wander Lounge family.  

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

On October 3rd, they asked us what day it was and it's The Life Of A Showgirl release day! Join Intern John, Sos, Rose, Hoody, and Erick as we celebrate Taylor's new album while sharing your secrets in a batch of John's Little Secrets! Plus what does John have planned for his trip to Mexico this weekend? All that and more with Intern John & Your Morning Show!   Make sure to also keep up to date with ALL of our podcasts we do below that have new episodes every week:  The Thought Shower Let's Get Weird Crisis on Infinite Podcasts 

This weeks Rail Market Update covers:Leadership Shift at CSX: Joe Hinrichs departs, Steve Angel steps in as CEO, raising questions about future strategy.STB in the Spotlight: Robert Primus files lawsuit over wrongful termination; operations slowed by the government shutdown.Traffic Trends Mixed: Total North American rail traffic up slightly (+0.8%); intermodal growth (+2.2%) driven mainly by easy comparisons, while carloads (-0.6%) continue to struggle across most commodities.Regional Highlights: CN leads Canada (+9.0%), GMXT in Mexico posts strongest week in years (+21.2%), while Union Pacific lags (-12.6%).The Rail Market Update is hosted by FTR's Senior Analyst, Rail, Joseph Towers.  As this information is presented, you are welcome to follow along and look at the graphs and indicators yourself by downloading the PDF of the presentation.Download the PDF: https://www.ftrintel.com/rail-podcastSupport the show

Thinking about a fresh start or investment along Mexico's Caribbean coast? In this episode of Life by Design - Mexico Edition, Taniel Chemsian talks with Andrew Schisler, an Atlanta native who turned a teaching adventure into a full life in Puerto Aventuras. Andrew shares his honest story of raising a young family, building a real estate career, and adapting to Mexico's slower rhythm and warm community. You'll get insider advice on choosing schools, navigating healthcare, and buying property in this marina-front, master-planned community. Andrew also reveals the common mistakes new expats make - and how to avoid them - so you can create a fulfilling, well-planned life in the Riviera Maya. Whether you're dreaming of a peaceful retirement or a strategic family move, this episode offers real-world guidance and inspiration to help you take the next step confidently. Key Moments:  05:51 "Puerto Aventuras: Established Gated Community" 08:56 "Retiree Migration Post-Covid" 11:20 Puerto Aventuras: Growth and Development 15:33 Canadian Migration Southward Trends 17:47 Passion and Experience in Riviera Maya Real Estate 21:15 "Importance of Hiring Real Estate Agents" About Andrew Schisler: Originally from Atlanta, Andrew Schisler built his life and career in Puerto Aventuras, where he helps expats and families create their dream lifestyle in the Riviera Maya. Website: www.colibriproperty.com Facebook: https://www.facebook.com/andrew.schisler https://www.facebook.com/colibriproperty Instagram: @thaschiz / @colibri_property Want to own a home in Mexico? Start your journey with confidence – download your FREE Taniel Chemsian Properties Buyer's Guide now for expert tips and clear steps to make it happen! Click here -    https://tanielchemsian.com/buyers-guide-youtube/   https://tanielchemsian.com/buyers-guide-podbean/   Contact Information: Email: info@tanielchemsian.com Website: www.tanielchemsian.com Mex Office: +52.322.688.7435 USA/CAN Office: +1.323.798.8893

Sasha Timan is a fearless storyteller whose work bridges documentary realism with emotional, character-driven narratives. A former TV journalist in Moscow and Washington, DC, Sasha now creates intimate films rooted in human rights, immigration, motherhood, and survival. Based in Los Angeles and holding an MFA from UCLA, her latest short Timelessness follows a Russian pianist seeking asylum at the U.S.-Mexico border. Her award-winning film Holy Water, about an elderly woman trapped in a televangelist's scheme, earned Best Student Film at LA Indies Film Fest.Darya Ekamasova is a Russian award-winning actress whose performances have been featured at Cannes, Venice, and Berlinale. Known for her nuanced and powerful portrayals, she starred in The Americans and most recently played a striking role as a ruthless oligarch mother in the Oscar-winning Anora.Marc Thureau-Dangin is a UCLA Film & TV alum and seasoned 1st Assistant Director. With experience across French television and international productions, he's worked on projects filmed in prestigious locations like the Élysée Palace and continues developing his voice as a director and producer.Hosted by BraveMaker founder Tony Gapastione, this LIVE episode recaps the most powerful moments from BraveMaker Film Fest 2025, and dives into Sasha's creative journey, process, and passion for telling stories that matter.Watch the weekly LIVE stream on ⁠⁠BraveMaker ⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Follow BraveMaker on social media:⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠#BraveMaker #BraveMakerPodcast #BraveMakerFilmFest #WomenInFilm #IndieFilm #BraveStories

What happens when buying your dream home abroad turns into a nightmare? For Nathaly Salas, that frustration became the spark to launch an international real estate career now spanning 20+ countries.In this Wolfpack Way interview, Nathaly shares:⏩ How her struggles buying in Mexico became her biggest opportunity⏩ Why international real estate is full of pitfalls — and how to avoid them⏩ The systems she uses to build trust and partnerships across borders⏩ How agents can create new income streams through global referrals and rev share⏩ Why speaking another language or having cultural ties is a huge competitive advantage

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.

Today we'll be talking about a highly strange and mysterious electrocution and disappearance on the Nan river, we're bringing back ASEAN updates and today we'll be talking about the devastating earthquake that rocked the Philippines this week, and a little later we'll wrap our your Friday with some feel good news in the form of art exhibitions and Thailand celebrating it's decades of diplomatic ties with Mexico.

In this week's markets round up, hosts Merryn Somerset Webb and John Stepek discuss the news that London has slipped out of the world’s top 20 initial public offering markets as the third quarter ends, overtaken by Mexico and Singapore. Meanwhile, US tech stocks surge despite bubble worries, and Japan’s market hits fresh highs with renewed investor enthusiasm.Become a Bloomberg.com subscriber today. Check out our special intro offer right now at bloomberg.com/podcastofferSee omnystudio.com/listener for privacy information.

(SPOILER) Your Daily Roundup covers the weekly podcast guest today, Bachelorette talk, Survivor episode #2, & “Love is Blind” season 9 thoughts on the couples, the singles, & what the hell happened down in Mexico with two of the men?   Music written by Jimmer Podrasky (B'Jingo Songs/Machia Music/Bug Music BMI) Ads: Tropical Smoothie Café - Tropical Smoothie Cafe® brings the goodness – with made-to-order smoothies, bowls and food.  You're on Tropic Time now. Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode, we welcome back acclaimed author, Mary Roach, to chat about her new book (Replaceable You, out now!), finger chili, ectoplasm IRL, super clean pigs, and so much more.Get Mary's new book, Replaceable You!Go see Mary on tour in a city new year!Bullseye 25th Anniversary live show dates!Pre-order Jordan's new Predator comic!Pre-order Jordan's new Venom comic!Donate to Al Otro Lado, any amount helps right now.Buy signed copies of Youth Group and Bubble from Mission: Comics And Art!~ NEW JJGo MERCH ~Be sure to get our new ‘Ack Tuah' shirt in the Max Fun store.Or, grab an ‘Ack Tuah' mug!The Maximum Fun Bookshop!Follow the podcast on Instagram and send us your dank memes!Check out Jesse's thrifted clothing store, Put This On.Follow brand new producer, Steven Ray Morris, on Instagram.Listen to See Jurassic Right!

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

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

In the second half of the first “Love Is Blind” S9 drop, our very motley crew of Denver health nuts, biohackers, and homophobes seduce each other with dirty talk and promises of Christian babies and white houses with red doors. They also make their final pod choices, get engaged, and head off to Baja for a very sexy – and VERY drunk – honeymoon. One couple crumbles before the romantic vacay even begins, but it's down in Mexico that the cracks in some of these newly-minted relationships really begin to show. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices