Podcasts about michoacan

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The US State Department has changed their safety ratings for Mexico. The only places in the country where, according to the US State Department, you can just go as freely as you might to, say, Washington, DC, would be Campeche and Yucatan. Everywhere else in Mexico it's suggested that you should “exercise increased caution.” Some places I love to go, like Jalisco, Baja California, Chiapas, and Queretaro, I'm told I should “reconsider travel.” And my beloved Michoacan and Guerrero are “do not travel” zones, according to the US State Department. So … what does this mean for gringx bartenders?Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto.Episode NotesThe cover to this episode is everything to me. The art is by Gilbert Hernandez — Beto, of Los Bros Hernandez, creators of the comics series Love and Rockets. When I was a 15- or 16-year-old kid, this comic book showed me that comics could tell any story. The magical realism that Beto and his brothers Jaime and Mario depicted in Mexico and Southern California stuck with me. I think a lot of the joy I feel when I'm traveling in rural Mexico now is the discovery of images that they planted in my teenage brain. I was a comics geek growing up — mainly Marvel with a bit of DC on the side. Then some of the alternative superhero stuff when that started popping in the 1980s. But Los Bros Hernandez showed me a whole different world. That realization of the broader stories that could be told through the medium didn't redirect the trajectory that I was on in the business side of comics. I landed at Marvel when I was 21 years old, where I made so many friends who are still friends to this day. The angry, sarcastic Greg Wright was one of those friends — is one of those friends, though now he's neither angry nor sarcastic having become a gentle and loving father who now goes by the more gentle and loving name Gregory Wright. Gregory stepped up to color this amazing Beto art.And the initial reason for commissioning the art? Since 2021, the National Museum of Mexican Art has welcomed me to help organize their annual spirited fund-raiser, Copitas de Sol. I get to drag in a bunch of spirits brands and a bunch of restaurants and bars, and I get to commission art like this. This cover will be one half of the poster for next year's Copitas de Sol, which will occur some time in August. And wait until you see the second half!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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

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

En este nuevo episodio de Tras las Líneas, Gafe423 y Plasty analizan a detalle la reciente emboscada en Michoacán contra militares, policías y elementos de la Guardia Nacional. Un hecho que ha generado versiones encontradas: algunos aseguran que fue una emboscada planeada, mientras que otros señalan que se trató de un ataque directo a la base de seguridad. Lo cierto es que los criminales emplearon tácticas cada vez más avanzadas, incluso utilizando drones con explosivos, lo que dejó como saldo la lamentable pérdida de un elemento del Ejército Mexicano. Durante el enfrentamiento fue necesario el apoyo aéreo de un helicóptero de la Fuerza Aérea, lo que abre un debate crucial: ¿cuándo invertirá realmente el gobierno en tecnología y equipamiento para nuestras Fuerzas Armadas frente a un crimen organizado cada vez más sofisticado?#TrasLasLíneas #Gafe423 #Plasty #Michoacán #EjércitoMexicano #GuardiaNacional #Emboscada #CrimenOrganizado #FuerzasArmadas #SeguridadNacional

Lee's created yet another lazy playlist brought to you by the soundtrack/score music featured in various episodes of the They Must Be Destroyed On Sight! podcast. Next month Lee Van Teeth is taking over the show, so see you again in two months! --Peter's Trip from "The Trip" (1967) --The Electric Flag (Episode 316) --His Actions Speak Louder Than Words from "A Wounded Fawn" (2022) --The Tammy's (Episode 317) --Nothing's Gonna Hurt You Baby from "A Wounded Fawn" (2022) --Cigarettes After Sex (Episode 317) --Patrick Pt. 3 from "Patrick" (1978) --Goblin (Intermission # 51) --Atelier (Titoli) from "Blood and Black Lace" (1964) --Carlo Rustichelli (Episode 320) --Devil's Nightmare (Main Titles) from "The Devil's Nightmare" (1971) --Alessandro Alessandroni (Episode 320) --Marley & Marley from "The Muppet Christmas Carol" (1992) --Paul Williams; vocals by The Muppets (Episode 322) --Princes of the Universe from "Highlander" (1986) --Queen (Episode 324) --1, 2, 3, 4 from "The Matador" (2005) --TITAN (Episode 325) --Main Theme from "Bucktown" (1975) --Johnny Pate (Episode 327) --Quicksand from "Across 110th Street" (2025) --Bobby Womack (Episode 328) --Michoacan from "Cisco Pike" (1971) --Sir Douglas Quintet (Episode 329) --Terminator - Main Theme from "The Terminator" (1984) --Brad Fiedel (Episode 330) --Quentin Blue from "The Outfit" (1973) --Jerry Fielding; vocals by Steve Gillette (Episode 338) --One More Night from "Wolfs" (2024) --Phil Collins (Episode 340) --Afyon from "The Sicilian Connection" (1972) --Guido & Maurizio De Angelis (Episode 344) --No One Around to Hear It from "The Killing of a Chinese Bookie" (1974) --Bo Harwood & John Cassavetes (Episode 345) Opening and closing music: Notre côté B from "Gina" by Michel Pagliaro, and Bubble Gum Girl from "Gas-s-s-s" by Johnny & The Tornados.

La influencer #MarianIzaguirre está desaparecida desde el 1 de septiembre en Uruapan, #Michoacán. La Fiscalía del estado ya activó la #AlertaAlba.See omnystudio.com/listener for privacy information.

I've met at least a dozen mezcalerxs who no longer drink, but continue to make Mezcal. How do they do that, and still make delicious spirits? And what can bartenders and chefs take from this?Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto with wisdom from mezcalero Isidro Rodriguez of Rio de Parras, Michoacan, a poetic pause from Agave Road Trip poet laureate Larry Beckett, and a quick translation from Regina Gonzalez.Episode NotesIf you enjoyed Larry Beckett's poem, “True Words,” you can find it in Song to the Siren, a collection of Larry's lyrics!Shout outs this episode to Regina Gonzalez, Dark Matter Coffee, Greg Rutkowski of Finca 18, Budweiser, blue cheese, Arte Agave, and Malort!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Una organización criminal realizó nuevos ataques armados en #Tepalcatepec, #MichoacánSee omnystudio.com/listener for privacy information.

De Pisa y Corre con Paola Rojas de lunes a viernes a las 8:00 am por Imagen Televisión.See omnystudio.com/listener for privacy information.

Oaxaca denuncia plagio y apropiación cultural contra una marca deportiva Aseguran más de 3 mil metros cúbicos de madera en Michoacán NASA planea construir un reactor nuclear de EU en la Luna

Michoacán reforesta bosques con ayuda de drones Usuaria de mototaxi por aplicación muere en Paseo de la Reforma Trump pone a ultimatum a países con aranceles 

The news of Texas covered today includes:Our Lone Star story of the day: News from the 1st Called Session of the 89th Texas Legislature: Lt. Gov. Dan Patrick Announces Legislation for the First Called Special Session of the 89th Legislature THC poisoning calls in Texas tripled since hemp legalization Abbott says he supports THC ban on intoxicating hemp products How legislators can instantly save taxpayers about $100 million These Democrat-held Congressional districts could be the target of Texas GOP redistricting push House Dems say they won't work on other legislation until Hill Country floods are addressed Our Lone Star story of the day is sponsored by Allied Compliance Services providing the best service in DOT, business and personal drug and alcohol testing since 1995.NEW: Local government public debt sorted by state House district.New University of Texas system chancellor named and UT-Austin president named. From down the road in San Marcos: Texas State University Course Promoted LGBT Ideology.Harris County Taxpayers Foot $1.1 Million Bill for Illegal Alien Legal Defense; Fort Bliss Receives $1.26B Contract For Immigration Detention Center; Mexico Lying to Trump — Cartel Bosses Work Unimpeded in Michoacan.Listen on the radio, or station stream, at 5pm Central. Click for our radio and streaming affiliates.www.PrattonTexas.com

De Pisa y Corre con Paola Rojas de lunes a viernes a las 8:00 am por Imagen Televisión.See omnystudio.com/listener for privacy information.

Un grupo armado atacó a la comunidad indígena de Cherán, los presuntos agresores pertenecen al Cártel Jalisco Nueva Generación.See omnystudio.com/listener for privacy information.

En este nuevo episodio de Tras Las Lineas, Gafe423 y Plasty se adentran en uno de los hechos más oscuros del año: la muerte de varios elementos del GRE (Grupo de Respuesta a emergencias) tras pisar un IED en Michoacán.❗ Pero el verdadero misterio no es solo la explosión... sino la presencia de un alto mando de SEDENA en el operativo. ¿Qué hacía un general en esa misión? ¿Por qué nadie ha dado explicaciones claras?Este caso huele a encubrimiento, y la opinión pública apenas empieza a despertar.

De Pisa y Corre con Paola Rojas de lunes a viernes a las 8:00 am por Imagen Televisión.See omnystudio.com/listener for privacy information.

De Pisa y Corre con Paola Rojas de lunes a viernes a las 8:00 am por Imagen Televisión.See omnystudio.com/listener for privacy information.

Se pone de moda a raíz de una película de terror mexicana. Pero la leyenda existe, y dice que te hace perder la memoria, ver alucinaciones o accidentarte mortalmente.

Un hombre alzó la voz donde el silencio reinaba, un hombre protegió la vida donde la muerte florecía, un hombre cuido del bosque donde el bosque era masacrado, hoy ese hombre está muerto, fue ASESINADO! 

Erica explains the journey of an avocado from a farm in Michoacan, Mexico to a grocery store in the U.S., breaking down the costs involved and how a 25% tariff impacts the final price to consumers. She also talks through broader economic issues affecting solo consultants and small businesses. 00:00 Introduction to the Podcast 00:43 Understanding Tariffs with Avocados 03:26 Breaking Down Tariff Math 07:01 The Impact of Trade Agreements 08:57 Current Economic Trends for Consultants 10:53 Final Thoughts 11:23 Concierge Bookkeeping Service Work With Erica ____________________ Resources Referenced: White House Fact Sheet | https://www.whitehouse.gov/fact-sheets/2025/04/fact-sheet-president-donald-j-trump-declares-national-emergency-to-increase-our-competitive-edge-protect-our-sovereignty-and-strengthen-our-national-and-economic-security/ ____________________ Connect with Erica | LinkedIn | Website | Newsletter Work With Erica

Sección de Pliego "la Pólvora" VillarrealEntrevista con Ana Carla MazaEnlaces desde el Vaticano 

Le supplément du dimanche de ce 20 avril 2025 sous le signe des atteintes à la planète. Comment réduire la pollution plastique dans les océans ? Aussi, direction le Mexique pour comprendre les rouages du commerce lucratif des avocats, dont la culture intensive détruit les forêts et attire l'avarice des groupes criminels. Le Mexique est de loin le premier producteur mondial d'avocats. Chaque année, il envoie la moitié de ses fruits à l'étranger, tant la demande internationale est immense. Principalement les États-Unis, voisin à l'appétit insatiable qui en achète l'équivalent de 3 milliards de dollars. Il s'agit d'un commerce lucratif, mais ses conséquences sont dévastatrices. La culture intensive de l'avocat détruit les forêts et attire l'avarice des groupes criminels. (Rediffusion du 02/10/2024)L'État du Michoacan, situé à l'ouest du plateau central mexicain, concentre la majorité de la production. Là-bas, le secteur contrôle tout et impose ses lois et sème la terreur en toute impunité. « La face cachée de la culture d'avocats au Mexique », un Grand reportage de Gwendolina Duval.Le Plastic Odyssey est un bateau-laboratoire de 39 mètres, il arpente les mers du monde en quête de solutions pour réduire la pollution plastique. À son bord, des machines pour transformer le plastique en matériaux de construction ou en mobilier. À l'occasion d'une longue escale en Polynésie française, le navire s'est particulièrement intéressé à la perliculture. Cette activité représente la 2ᵉ économie du territoire après le tourisme et devant la pêche (source : Direction des ressources marines). Une activité juteuse qui ne produit pas seulement des perles, mais aussi de nombreux plastiques…« Colliers de perles, l'océan en paie également le prix », un grand Reportage de Margaux Bédé et Quentin Pommier. 

Le Mexique est de loin le premier producteur mondial d'avocats. Chaque année, il envoie la moitié de ses fruits à l'étranger, tant la demande internationale est immense. Principalement les États-Unis, voisin à l'appétit insatiable qui en achète l'équivalent de 3 milliards de dollars. Il s'agit d'un commerce lucratif, mais ses conséquences sont dévastatrices. La culture intensive de l'avocat détruit les forêts et attire l'avarice des groupes criminels. (Rediffusion du 02/10/2024) L'État du Michoacan, situé à l'ouest du plateau central mexicain, concentre la majorité de la production. Là-bas, le secteur contrôle tout et impose ses lois et sème la terreur en toute impunité. « La face cachée de la culture d'avocats au Mexique », un Grand reportage de Gwendolina Duval.

#narcocorridos #Michoacan #SoyComuniucólogo

Traditional home made tortillas process. Stereo 48kHz 24bit. UNESCO listing: Traditional Mexican cuisine - ancestral, ongoing community culture, the Michoacán paradigm Recorded by Erick Ruiz Arellano. ——————— This sound is part of the Sonic Heritage project, exploring the sounds of the world's most famous sights. Find out more and explore the whole project: https://www.citiesandmemory.com/heritage

He's a recluse, a cockfighting high-roller, a former cop and a maniac. But will Nemesio Oseguera Cervantes, aka El Mencho, do what he's been threatening for years and become the most powerful cartel boss on the planet? From avocados to abogados, weed to coke to fentanyl, Mencho is a narco so bloodthirsty his men are compared to ISIS. Can the Mexican state cut him down to size? Or will a lifelong quest to build a citadel in his home state of Michoacan come off, ruling local civilians with a sadistic iron fist? We look at the past, present and future of who might just be the scariest criminal we're profiled on this show. Learn more about your ad choices. Visit megaphone.fm/adchoices

Mentioned in this episode:SBCC DSPS - https://www.sbcc.edu/dsps/87-88 Lakers Back-to-Back (not 88-89 as mentioned on the show) - https://en.wikipedia.org/wiki/1987%E2%80%9388_Los_Angeles_Lakers_seasonSBCC EOPS - https://www.sbcc.edu/eopscare/SBCC Umoja - https://www.sbcc.edu/umoja/index.phpSBCC Office of Student Life - https://www.sbcc.edu/studentlife/SBCC Cartwright Learning Resource Center - https://www.sbcc.edu/clrc/SBCC Luria Library - https://www.sbcc.edu/library/SBCC Basic Needs Center Campus Location - https://www.sbcc.edu/map/locations/east-campus-classrooms.phpDSPS Email - dsps@sbcc.eduMaryLou in Enrollment Services - https://sbcc-vaquero-voices.simplecast.com/episodes/episode-57-marylou-huerta-JIry5cE1SBCC Student Health Services - https://www.sbcc.edu/healthservices/The WELL - https://www.thewellsbcc.com/DSPS Lab - https://www.sbcc.edu/computerresources/Assistive.phpSBCC Dual Enrollment - https://www.sbcc.edu/dualenrollment/Moped - https://en.wikipedia.org/wiki/MopedGT Performer - https://en.wikipedia.org/wiki/GT_BicyclesSBCC Baseball - https://www.sbccvaqueros.com/sports/bsb/indexCity of SB Summer Camps - https://sbparksandrec.santabarbaraca.gov/activities/summer-programs/summer-campsClass B Driver's License - https://www.dmv.ca.gov/portal/driver-licenses-identification-cards/commercial-driver-licenses-cdl/UCLA Center for Accessible Education - https://cae.ucla.edu/SBCC Enrollment Services - https://www.sbcc.edu/enrollmentservices/Chili con Carne - https://cooking.nytimes.com/recipes/1016037-classic-chili-con-carneBurrito - https://en.wikipedia.org/wiki/BurritoChile Verde with Pork and Nopales - https://www.latimes.com/recipe/chile-verde-with-pork-and-nopalesMexican Rice - https://cooking.nytimes.com/recipes/1016674-mexican-riceGuajillo Enchiladas - https://www.rickbayless.com/recipe/guajillo-tomato-enchiladas-with-braised-greens-or-roast-chicken-and-melted-cheese/Finney's Crafthouse (Best spicy chicken sandwich) - https://www.finneyscrafthouse.com/Popeyes - https://www.popeyes.com/Little Bird Kitchen - https://www.littlebirdsb.com/The Shop - https://www.shopbrunch.com/Jonesy's Fried Chicken - https://www.jonesysfriedchicken.com/Ten-Thousand Hour Rule - https://www.newyorker.com/sports/sporting-scene/complexity-and-the-ten-thousand-hour-ruleBlood In Blood Out - https://en.wikipedia.org/wiki/Blood_In_Blood_OutOriginal Gangstas (Not American Gangstas) - https://en.wikipedia.org/wiki/Original_GangstasFriday - https://en.wikipedia.org/wiki/Friday_(1995_film)Stand and Deliver - https://en.wikipedia.org/wiki/Stand_and_DeliverMi Familia - https://en.wikipedia.org/wiki/My_Family_(1995_film)Boyz n the Hood - https://en.wikipedia.org/wiki/Boyz_n_the_HoodThe Michoacan File - https://www.themichoacanfile.com/Intangible Cultural Heritage List - https://ich.unesco.org/en/listsUNESCO - https://www.unesco.org/enRegional Mexican Cuisine - https://en.wikipedia.org/wiki/Mexican_cuisineRegional Chinese Cuisine - https://en.wikipedia.org/wiki/Chinese_regional_cuisineLunar New Year - https://en.wikipedia.org/wiki/Lunar_New_YearMariscos Jalisco - https://www.mariscosjalisco.net/Shrimp Har Gow - https://thewoksoflife.com/har-gow/Yankees Appearance Policy - https://en.wikipedia.org/wiki/New_York_Yankees_appearance_policy

#Patzcuaro #michoacan #DIF #SoyComunicólogo #Politica

This episode is a collection of impromptu interviews that occurred on the Bigfoot Society TikTok channel Live - https://www.tiktok.com/@bigfoot.society (FOLLOW US THERE AS WELL!)Join host Jeremiah Byron with the Bigfoot Society Podcast as we hear chilling encounters from various individuals who claim to have witnessed Bigfoot in different regions - Fort Bragg, North Carolina; Hillsborough County, Florida; Mount Rainier, Washington; and Michoacán, Mexico. From eerie late-night sightings to inexplicable roars in broad daylight, these firsthand accounts are bound to leave you questioning the unknown.

La CFE recibe concesión para explotar recursos geotérmicos en  Los Negritos, Michoacán  En la Central de Abasto de la CDMX se incendio una de las cajas de los tráileres, Bomberos controlaron las llamas  El Observatorio Sirio de Derechos Humanos denunció que Israel intensificó bombardeos  Más información en nuestro podcast

Lanzan convocatorias para  crear partidos políticosEntregan apoyos económicos a afectados por coches bomba en MichoacánGrupos yihadistas y rebeldes crearon una autoridad de transición  Más información en podcast

México nunca cerrará sus fronteras asegura la presidenta  Senado discute las leyes de ingresos y de derechosDetienen a 7 en la CDMX algunos de los detenidos son de Sonoro, Sinaloa y  MichoacánMás información en nuestro podcast

Fue encontrado con vida el empresario Valdemar Tariácuri Hernández, quien fue secuestrado en Michoacán Tanque de gas explota dentro de un local de comida en el mercado Granjas México en IztacalcoLa SEP recuerda que este viernes 22 de noviembre no hay clases, por captura de calificacionesMás información en nuestro podcast

En Michoacán refuerzan seguridad tras quema de vehículos durante esta madrugada   SSa pone a disposición el procedimiento de vasectomía en 16 centros de salud del IMSSBienestar  Por segunda vez en 24 hrs Israel lanza ataque en Siria  Más información en nuestro podcast

Plus de 11 millions de Mexicains vivent aux États-Unis, partis pour fuir l'insécurité, mais aussi pour poursuivre le rêve américain. L'aisance économique du pays voisin profite au Mexique grâce aux « remesas », les sommes d'argent envoyées par les Mexicains depuis l'étranger à leur famille. Il s'agit de sommes importantes : plus de 60 milliards de dollars en 2023. Après l'Inde, le Mexique est le second pays au monde à en recevoir autant, plus de 90% provient des États-Unis. Dans l'État du Michoacan, le village de Comachuen s'est développé et continue de le faire en grande partie grâce à cet argent. De notre envoyée spéciale à Comachuen, Les habitants du village de Comachuen ont mis en place un système bien rodé : une pratique annuelle de migration légale, grâce à un permis agricole nommé H2. 300 000 Mexicains en profitent chaque année en partant travailler dans les champs aux États-Unis pendant une saison. « Normalement, ici à Comachuen, il y a très peu d'emploi. Il n'y a pas de travail. La seule source de revenu que nous avons actuellement est là-bas [aux États-Unis] », explique Porfirio Reyes, qui coordonne les migrations agricoles dans le village.Comme lui, depuis 25 ans, plus de 300 hommes partent chaque saison dans une ferme de l'État de New York. Il s'agit d'une migration tout à fait légale, avec un visa d'employé, un travail intense de 5 à 9 mois payé 17 dollars de l'heure. « Il y a de plus en plus de gens. Chaque mois et chaque année, ils sont plus nombreux », témoigne Porfirio Reyes.« Moi, je voulais voir ma famille aller de l'avant, mais je ne savais pas comment faire. Donc, j'ai décidé d'aller de l'autre côté [de la frontière] pour leur offrir une vie meilleure, raconte celui qui coordonne les migrations agricoles dans le village. Et je crois que chaque jeune homme qui fait le choix d'aller là-bas y va avec cette intention :  d'aider sa famille, ses enfants, ses parents. »« On migre par nécessité, pas pour le plaisir »La migration à Comachuen a commencé dans les années 1990. Dans les rues, Roberto Gonzalez montre les réalisations financées avec les dollars américains. Le village espère bientôt ouvrir une école. « Ils soutiennent une communauté de plus de 10 000 habitants, se réjouit-il. Les preuves de leur investissement se ressentent partout dans les maisons, l'éducation, dans la santé. »Roberto Gonzalez a fait son doctorat sur ces travailleurs. Il est lui-même parti une fois. « Cela ne signifie pas pour autant que c'est simple. Eux payent le prix et ont des séquelles, regrette-t-il. À chaque saison, ils poussent et se forcent. Donc, les travailleurs qui font ça depuis 10 ans ont des douleurs et des maladies… Mais ils ont des besoins, alors ils continuent de migrer. Comme le disent eux-mêmes : on migre par nécessité, pas pour le plaisir. »Sur le pas de son petit commerce, José Gonzales présente l'accomplissement de son travail. Il est parti pour la première fois en 2010. « Ce n'était pas comme ça au début, se rappelle-t-il. On a commencé par mettre un revêtement au sol. On y va petit à petit, ça s'améliore. J'ai envie de faire ici une mini-épicerie, pour ça, il faudrait que j'aille aux États-Unis encore une saison ou deux. »Sa fille Leydi qui l'aide en boutique s'apprête à devenir professeure, elle se réjouit de finir ses études. Fier de sa fille, José Gonzales a aussi deux fils et rêve « qu'ils deviennent quelqu'un. »À écouter dans GéopolitiqueMexique, un État nord-américain ?

Dans le supplément de ce samedi, Grand reportage week-end vous emmène aux États-Unis, dans le Michigan, un des États-clés pour l'élection présidentielle. En deuxième partie, nous partons au Mexique, pays premier producteur mondial d'avocats. Michigan, l'inflation au cœur du vote ouvrierAux États-Unis, le Michigan dans le nord-est du pays, fait partie des États-clés pour l'élection présidentielle de novembre 2024. Comme en Pennsylvanie, dans le Wisconsin, la Géorgie, le Nevada et l'Arizona, l'élection y est incertaine et l'État peut facilement basculer d'un camp à un autre. Le vote y sera donc crucial, en particulier, celui de la classe moyenne et des ouvriers car le Michigan se situe dans la Rust Belt, la « ceinture de la rouille », surnom donné à la région industrielle du nord-est des États-Unis. Une classe moyenne désabusée qui souffre d'un contexte économique miné depuis quelques années par l'inflation.Un Grand reportage d'Anne Verdaguer qui s'entretient avec Jacques Allix. La face cachée de la culture d'avocats au MexiqueLe Mexique est de loin le premier producteur mondial d'avocats. Chaque année, il envoie la moitié de ses fruits à l'étranger, tant la demande internationale est immense. Principalement les États-Unis, voisin à l'appétit insatiable qui en achète l'équivalent de 3 milliards de dollars. Il s'agit d'un commerce lucratif, mais ses conséquences sont dévastatrices. La culture intensive de l'avocat détruit les forêts et attire l'avarice des groupes criminels.L'État du Michoacan, situé à l'ouest du plateau central mexicain, concentre la majorité de la production. Là-bas, le secteur contrôle tout et impose ses lois et sème la terreur en toute impunité. Un Grand reportage de Gwendolina Duval qui s'entretient avec Jacques Allix.  

Le Mexique est de loin le premier producteur mondial d'avocats. Chaque année, il envoie la moitié de ses fruits à l'étranger, tant la demande internationale est immense. Principalement les États-Unis, voisin à l'appétit insatiable qui en achète l'équivalent de 3 milliards de dollars. Il s'agit d'un commerce lucratif, mais ses conséquences sont dévastatrices. La culture intensive de l'avocat détruit les forêts et attire l'avarice des groupes criminels. L'État du Michoacan, situé à l'ouest du plateau central mexicain, concentre la majorité de la production. Là-bas, le secteur contrôle tout et impose ses lois et sème la terreur en toute impunité. «La face cachée de la culture d'avocats au Mexique», un Grand reportage de Gwendolina Duval.

No te pierdas la mega clase de defensa personal en la Álvaro Obregón  Armada localiza más de mil 700 kilos de cocaina flotando en costas de Michoacán Incendio amenaza santuario de animales en Bolivia 

Guardia Nacional detiene a persona con más de 5 millones de pesos en la carretera Tepic - Mazatlán  Se registró un incendio en una bodega en el Centro Histórico de la CDMX  Más información en nuestro podcast

Victor Miguel Curiel Valadez, a 40-year-old Mexican national, recently pleaded guilty to drug trafficking and money laundering charges. An associate of the Jalisco New Generation Cartel (CJNG), Valadez was involved in laundering over $1.5 million in drug proceeds between 2016 and 2019. His operations spanned multiple countries, including the U.S., Canada, Europe, and Australia. He recruited individuals across major U.S. cities—such as Chicago, Atlanta, and Detroit—to collect drug profits, which he then funneled back to Mexico through financial networks.Additionally, Valadez coordinated the distribution of three kilograms of methamphetamines in Houston in 2018. He now faces a potential life sentence in federal prison, with fines of up to $10 million for the drug charges, and additional penalties for the money laundering conspiracy. His sentencing is scheduled for November 20, 2024.Next up:The latest surge in violence in Michoacán stems from the ongoing conflict between the Jalisco New Generation Cartel (CJNG) and the Cárteles Unidos. This battle has spread across multiple municipalities, including Aguililla, Tepalcatepec, Buenavista, and Apatzingán. The Tierra Caliente region, a hotspot due to its proximity to key drug trafficking routes and resources, remains a fierce battleground.Recent reports highlight narco-blockades, firefights, and the use of drones to drop explosives, particularly by CJNG, as they attempt to expand their control over this valuable territory. Notably, Buenavista has been the site of intense clashes, with CJNG forces engaging their rivals, causing widespread terror among civilians. Local residents have been displaced in large numbers, with more than 500 fleeing their homes in just a few weeks.Next up:The Confederated Tribes and Bands of the Yakama Nation have been awarded a $1 million grant from the U.S. Department of Justice's Byrne Discretionary Community Project Grants program. This funding is aimed at combating active gang and cartel-related drug activity and violent crime on the Yakama Nation reservation. Vanessa R. Waldref, U.S. Attorney for the Eastern District of Washington, announced the grant as part of efforts to support community safety and strengthen law enforcement resources on tribal lands. The initiative will focus on reducing crime rates and addressing the underlying causes of gang and cartel violence on the reservation.And in our final segement:Rene Hernandez-Cordero, a 52-year-old from Ciudad Juárez, has been sentenced to 25 years in prison for conspiracy to possess methamphetamine with intent to distribute, 15 years for straw purchasing and trafficking firearms, and five years for conspiracy to smuggle bulk cash. All sentences will run concurrently, meaning he will serve them at the same time. The charges stem from Hernandez-Cordero's involvement in drug trafficking, illegal firearms transactions, and cash smuggling, as detailed by the U.S. Attorney's Office(commercial at 12:01)to contact me:bobbycapucci@protonmail.comsource:Mexican national admits laundering $1.5 million on behalf of Cartel – FINCHANNELHuman Rights Groups in Mexico Claim Cartel Violence Causing Exodus in Michoacan (breitbart.com)CONFEDERATED TRIBES AND BANDS OF THE YAKAMA NATION AWARDED MORE THAN $1 MILLION TO FIGHT GANG AND CARTEL CRIME – DailyflyCJNG cartel member sentenced to 25 years for firearm trafficking, distributing meth | BorderReport

Victor Miguel Curiel Valadez, a 40-year-old Mexican national, recently pleaded guilty to drug trafficking and money laundering charges. An associate of the Jalisco New Generation Cartel (CJNG), Valadez was involved in laundering over $1.5 million in drug proceeds between 2016 and 2019. His operations spanned multiple countries, including the U.S., Canada, Europe, and Australia. He recruited individuals across major U.S. cities—such as Chicago, Atlanta, and Detroit—to collect drug profits, which he then funneled back to Mexico through financial networks.Additionally, Valadez coordinated the distribution of three kilograms of methamphetamines in Houston in 2018. He now faces a potential life sentence in federal prison, with fines of up to $10 million for the drug charges, and additional penalties for the money laundering conspiracy. His sentencing is scheduled for November 20, 2024.Next up:The latest surge in violence in Michoacán stems from the ongoing conflict between the Jalisco New Generation Cartel (CJNG) and the Cárteles Unidos. This battle has spread across multiple municipalities, including Aguililla, Tepalcatepec, Buenavista, and Apatzingán. The Tierra Caliente region, a hotspot due to its proximity to key drug trafficking routes and resources, remains a fierce battleground.Recent reports highlight narco-blockades, firefights, and the use of drones to drop explosives, particularly by CJNG, as they attempt to expand their control over this valuable territory. Notably, Buenavista has been the site of intense clashes, with CJNG forces engaging their rivals, causing widespread terror among civilians. Local residents have been displaced in large numbers, with more than 500 fleeing their homes in just a few weeks.Next up:The Confederated Tribes and Bands of the Yakama Nation have been awarded a $1 million grant from the U.S. Department of Justice's Byrne Discretionary Community Project Grants program. This funding is aimed at combating active gang and cartel-related drug activity and violent crime on the Yakama Nation reservation. Vanessa R. Waldref, U.S. Attorney for the Eastern District of Washington, announced the grant as part of efforts to support community safety and strengthen law enforcement resources on tribal lands. The initiative will focus on reducing crime rates and addressing the underlying causes of gang and cartel violence on the reservation.And in our final segement:Rene Hernandez-Cordero, a 52-year-old from Ciudad Juárez, has been sentenced to 25 years in prison for conspiracy to possess methamphetamine with intent to distribute, 15 years for straw purchasing and trafficking firearms, and five years for conspiracy to smuggle bulk cash. All sentences will run concurrently, meaning he will serve them at the same time. The charges stem from Hernandez-Cordero's involvement in drug trafficking, illegal firearms transactions, and cash smuggling, as detailed by the U.S. Attorney's Office(commercial at 12:01)to contact me:bobbycapucci@protonmail.comsource:Mexican national admits laundering $1.5 million on behalf of Cartel – FINCHANNELHuman Rights Groups in Mexico Claim Cartel Violence Causing Exodus in Michoacan (breitbart.com)CONFEDERATED TRIBES AND BANDS OF THE YAKAMA NATION AWARDED MORE THAN $1 MILLION TO FIGHT GANG AND CARTEL CRIME – DailyflyCJNG cartel member sentenced to 25 years for firearm trafficking, distributing meth | BorderReportBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-epstein-chronicles--5003294/support.

TEPJF anuló la designación de alcalde electo de Charapan, Michoacán  La UNAM realizó Pláticas de Bioética, para un trato digno y respetuoso a los Animales en la CDMX  Inició oficialmente la campaña de vacunación en la Franja de Gaza  Más información en nuestro podcast

La elección directa de jueces, expondría a los más débiles: Ken Salazar  Último día de la Jornada Nacional de Salud Pública donde se brindan servicios gratuitosMás información en nuestro podcast

Querido Eduardo Verduzco: gracias por compartir tu tesmonio de vida. Si quieres seguir a Eduardo, búscalo como @eduardoverduzcooficial.Este programa no es terapia. Si piensas que la puedes necesitar, acude a un psicólogo/a clínico o psiquiatra. Si necesitas terapia, evita aquellas personas sean youtubers, psicóologo/a de la TV y que quieran lucrar contigo.Conviértete en un seguidor de este podcast: https://www.spreaker.com/podcast/caras-vemos-sufrimientos--6047464/support.

Los microsismos registrados en Atizapán, Edomex son por trabajos de la carretera Atlacomulco  Gobierno de Michoacán toma control del Tianguis Limonero del Valle de Apatzingán  Preocupante la situación en Gaza: Papa FranciscoMás información en nuestro podcast

Dalton Kreiss is an athletic, solitary, and driven midwestern guy. He's always pursued ideas for businesses and ways to add value to those around him. After studies abroad, a new sense of entrepreneurship was born. However, in which direction and for whom remained a question. Years later, the subscription service Maguey Melate was founded. Just before a behemoth of a mezcal tasting, we sit down and chat about Michael Jordan, being new to Mexico, teamwork and more.