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In this episode, I'm joined by my dear friend Lexie Brooks, beloved wife of outdoor TV personality, Beau Brooks, and a powerhouse in her own right in the woods and at work as a team member of Higdon Outdoors. We dive deep into what it really looks like to build a marriage rooted in faith, hard work, and shared passion for the outdoors. From chasing longbeards to chasing goals, Lexie opens up about balancing her career in the hunting industry, supporting her husband's calling, and finding purpose through every season.Right now, you can head over to getyourwaggleon.com/maggie and use my code MAGGIE10 to get 10% off your order.  Bring a little more style to your everyday and get your waggle on with their new hunting-inspired fall drop! Hunting smarter starts long before the season opens. With Tactacam Reveal trail cameras, you can keep tabs on your hunting spots in real-time — no guesswork, no wasted sits. From lightning-fast trigger speeds to crystal-clear night images, Reveal cameras help you pattern game and make confident decisions from anywhere. Whether you're hunting big bucks in the Midwest or pressured public down South, Reveal puts the woods in your pocket. Shop the full lineup at https://www.tactacam.com/hunt-cameras and take your scouting game to the next level.When it comes to protecting what matters most, you deserve total peace of mind. The Tactacam Defend security camera gives you eyes on your property, anytime, anywhere. With instant alerts, live-view capability, and easy cellular setup, Defend keeps you connected to your home, land, or hunting camp even when you're miles away. Rugged, reliable, and built for the outdoors — it's security without the stress. Check out Defend at https://www.defendcellcam.com/security-cameras and safeguard your space the smart way.Find our host Maggie at:TikTok: https://www.tiktok.com/@themaggiewilliams?lang=enInstagram: https://www.instagram.com/themaggiewilliams/Facebook: https://www.facebook.com/themaggiewilliamspodcast/YouTube: https://www.youtube.com/channel/UCnJHqUBdfgnFLc3P87r88VwIf you enjoyed this week's podcast, please share it with a friend and give us a five-star rating. If you're feeling generous, I sure would appreciate a review! Thank you so much for putting us at #3 in the nation on the Wilderness Charts. All Glory to the Good Lord!God bless! See y'all here same time next week.

This show today is a continuation of our mission/margin series because I wanted to drag into my investigation here what clinical organizations are up to, especially ones that have brought in professional capital, as they say. For a full transcript of this episode, click here. If you enjoy this podcast, be sure to subscribe to the free weekly newsletter to be a member of the Relentless Tribe. Before I kick in here, let me just remind everyone of a few themes that we have been poking in the eyeballs in the past few months over here at Relentless Health Value. First, patients cannot afford care. Listen to the show with Mark Cuban and Cora Opsahl (EP488) mentioning middle-class wage stagnation. Listen to the show with Merrill Goozner (EP388). Listen to the show with Wayne Jenkins, MD (EP358). It is a crapshoot to get medical care these days. Roll the dice and hope you don't get a bankrupting bill at the end. There's no transparency (or very little) for patients. No accountability or interest from many. Not all but many take no responsibility for their financial impact on their patients or members. And look, I am in no way speaking for the vast majority of doctors or nurses or pharmacists or PAs or even really good administrators or anybody else involved in clinical care. In fact, if you listen to the show with Komal Bajaj, MD (EP458) about how many clinicians do not actually trust their leadership will do right by patients or even the clinicians themselves, then yeah. This is undeniably the broad stroke of this industry we all work in. Many take no responsibility for their financial impact on their patients or members. That is the first theme. Here's the second theme. It's this motto: If you can take it, take as much as you can get. And throwing no shade, but let's just get real about that. Right now, healthcare is an industry just like any other industry. And when I say industry, I mean the tax-exempt so-called nonprofits as much as anybody else. Said another way, corporate healthcare leaders, just like any other business leaders, have every incentive to see prices go up. That is just the way commerce works. Listen to the show with Jonathan Baran (EP483, Part 1), the ones with Kevin Lyons (EP487, Part 1 and Part 2). But what is different than most other commerce endeavors when it comes to healthcare, and Shane Cerone from Kada says this in an upcoming episode, he says, “We don't have a broken healthcare market. In many parts of the country, there is no healthcare market. The market does not exist.” And thus prices can go up like rocket ships, because self-insured employers—and also public plan sponsors a lot of times, like state health plans—are, on the whole, just such unsophisticated buyers, price elasticity is, like, nonexistent. No matter how high the price, plan sponsors still contract for who's ever in the network; and they and their members ante up and pay the price. Many good and maybe not-so-good reasons for this (not getting into them), but net net, the result is a nonmarket. Anyone who wants to debate my corporate healthcare entities or big consolidated healthcare entities act just like any other corporate entity, read the recent Substack by Preston Alexander. It's about hospitals raising capital with bonds. Preston Alexander wrote, “The financial design of the system has turned what should be a largely altruistic service, one designed for public good and societal benefit, and forced it to act like a financial institution.” And so, with those bonds, welcome Wall Street. What do Wall Street bankers think about patient care and access and community health? Oh, they don't think about those things at all. Municipal bond returns, baby. That's it. Bonds are an investment where people who invest in them, returns are expected, just like shareholders who want their dividends. Preston Alexander wrote, “Most larger health systems carry billions (that was a ‘b' back there) in bond liabilities.” It costs money to build buildings and add beds and consolidate, yo; but now they are subject to the same pressures as publicly traded companies. So then I got my hands on Dan Greenleaf, CEO of Duly, a multispecialty group in Chicago. I was absolutely intrigued from the starting gate because Dan told me that mission can actually beget margin in his view, and he even, at Duly, has private equity investors. So, yeah, I was all ears. Dan Greenleaf, who is my guest today, by the way, if you haven't figured that out, told me that because of, but not limited to, the trends above wildly high prices, high premiums, high deductibles, more consolidation, fewer options, scared, confused, and maybe outraged patients—listen to the show with Peter Hayes (EP475)—Dan said that, given this backdrop, actually focusing on mission is a huge competitive advantage. Justina Lehman (EP414) actually also said this in a show from a few years ago. Dan told me, Dan Greenleaf, when you succeed at mission, you can get yourself decent margin these days. So, in this first episode, we will talk about this mission of which Dan Greenleaf speaks; and then in part 2 coming at you next week, we'll get into how that all spells margin. Here's what I thought was super important about this whole mission/margin conversation, and Mick Connors, MD, in a show coming up, also touches on this: To achieve mission, you really have to define what mission means. Ben Schwartz, MD, MBA (EP481) said this, too, in so many words in the show from last summer. And that doesn't mean just have a gloriously well-written Web page, and you just can't have spreadsheets of random quality metrics either. You have to treat the mission like you treat any strategic imperative. You gotta break it down and figure out how you're gonna measure what you're actually doing. Rik Renard (EP427) talked about this one, too. At Duly, which Dan Greenleaf talks about in this episode, the focus is on four quadrants of mission: (1) affordability, (2) access, (3) consumer experience, and (4) quality. In this conversation, Dan emphasizes that achieving these four quadrants reduces friction for patients and clinicians and leads to better care outcomes and financial stability. To be noted with one big fat fluorescent highlighter marker is this: A big part of this mission, in almost each of these quadrants, is about making prices reasonable and predictable and transparent for patients. In today's world, that's what customer experience must include—not just, like, lemon water in the waiting room. That struck me the most. And all this focus on affordability really adds up across the community. In Chicago, lower-cost alternatives to hospital services can save up to $2 billion. That is also with a “b.” And the communities are also healthier. Crazy. Hey, make sure patients and members can afford and have access to quality healthcare, and the community gets healthier. Who would've thought? Dan Greenleaf, CEO of Duly, my guest today, has been in healthcare for 30 years. This podcast is sponsored by Aventria Health Group, but I do just wanna mention that Duly so kindly offered Relentless Health Value some financial support, which we truly, truly appreciate. So, call this episode also sponsored with an assist by Duly. Here's my conversation with Dan Greenleaf, and do come back next week for part 2 like I said earlier. Today we talk mission. Next week we talk margin. Also mentioned in this episode are Duly Health and Care; Merrill Goozner; Wayne Jenkins, MD; Komal Bajaj, MD; Jonathan Baran; Kevin Lyons; Shane Cerone; Kada Health; Preston Alexander; Peter Hayes; Justina Lehman; Vivian Ho, PhD; Mick Connors, MD; Benjamin Schwartz, MD, MBA; Rik Renard; Mark Cuban; Dave Chase; Patrick Moore; Sam Flanders, MD; and Tom Nash. You can learn more at Duly Health and Care and follow Dan on LinkedIn. You can also email Dan at dan.greenleaf@duly.com.   Daniel E. Greenleaf is the chief executive officer of Duly Health and Care, one of the largest independent, multispecialty medical groups in the nation. Duly employs more than 1700 clinicians while serving 1.5 million patients in over 190 locations in the greater Chicago area and across the Midwest. The Duly Health and Care brand encompasses four entities—DuPage Medical Group, Quincy Medical Group, The South Bend Clinic, and a value-based care organization. Its scaled ancillary services include 6 Ambulatory Surgery Centers, 30 lab sites, 16 imaging sites, 39 physical therapy locations, and 100 infusion chairs. Its value-based care service line provides integrated care for 290,000 partial-risk and 100,000 full-risk lives (Medicare Advantage and ACO Reach). Dan has nearly 30 years of experience leading healthcare services organizations. He is a six-time healthcare CEO, including prior roles as president and CEO of Modivcare; president and CEO of BioScrip, Inc.; chairman and CEO of Home Solutions Infusion Services; and president and CEO of Coram Specialty Services. Dan graduated from Denison University with a bachelor of arts degree in economics (where he received the Alumni Citation—the highest honor bestowed upon a Denisonian) and holds an MBA in health administration from the University of Miami. A military veteran, he was a captain and navigator in the United States Air Force and served in Operation Desert Storm.   08:32 What should mission be in multispecialty? 08:54 Are mission and margin mutually exclusive? 10:47 What are the four “vectors” of Dan's mission? 11:32 Why does affordability matter? 12:11 EP466 with Vivian Ho, PhD. 12:40 EP488 with Mark Cuban and Cora Opsahl. 13:32 Who are the three payers in the marketplace? 17:31 EP388 with Merrill Goozner. 19:19 How does access play into mission? 20:28 EP464 with Al Lewis. 21:07 EP467 with Stacey. 22:56 Why price transparency is important to consumer experience. 24:16 LinkedIn post from Patrick Moore. 29:06 EP481 with Benjamin Schwartz, MD, MBA.   You can learn more at Duly Health and Care and follow Dan on LinkedIn. You can also email Dan at dan.greenleaf@duly.com.   @d_greenleaf of @dulyhealth_care discusses #mission and #margin in #multispecialtycare on our #healthcarepodcast. #healthcare #podcast #financialhealth #patientoutcomes #primarycare #digitalhealth #healthcareleadership #healthcaretransformation #healthcareinnovation   Recent past interviews: Click a guest's name for their latest RHV episode! Mark Cuban and Cora Opsahl, Kevin Lyons (Part 2), Kevin Lyons (Part 1), Dr Stan Schwartz (EP486), Dr Cristin Dickerson, Elizabeth Mitchell (Take Two: EP436), Dave Chase, Jonathan Baran (Part 2), Jonathan Baran (Part 1), Jonathan Baran (Bonus Episode), Dr Stan Schwartz (Summer Shorts)

In this episode, host Charles Carillo sits down with real estate investor, broker, and attorney Michael Margarella, founder of Next Play Investments. Michael reveals how he scaled from small BRRRR projects and fix-and-flips to owning and operating over 540 multifamily apartment units across the Midwest. He explains why he left residential investing behind, how to build a sustainable multifamily investing strategy, and why he believes the Midwest is the perfect place for predictable commercial real estate cash flow. If you've ever wondered how to transition from residential to commercial real estate investing, this episode breaks down every step—from finding great property managers for 50-150 unit apartment buildings, to building broker relationships that actually lead to deals.   Learn More About Michael Here:  Next Play Investments: https://www.nextplayinvestments.com/ Connect with the Global Investors Show, Charles Carillo and Harborside Partners: ◾ Setup a FREE 30 Minute Strategy Call with Charles: http://ScheduleCharles.com ◾ Learn How To Invest In Real Estate: https://www.SyndicationSuperstars.com/  ◾ FREE Passive Investing Guide: http://www.HSPguide.com ◾ Join Our Weekly Email Newsletter: http://www.HSPsignup.com ◾ Passively Invest in Real Estate: http://www.InvestHSP.com ◾ Global Investors Web Page: http://GlobalInvestorsPodcast.com/

It's a super shorty, live from the Longroom! We relive our fun Midwest trips, we talk Taylor Swift's Showgirl, CW messes up news nuggies (again) and someone wants to take "unhappy leave" from the pod. JK also shares his pop music bangers and don't miss our new POPs!   https://www.instagram.com/notsupergreatpodcasthttps://www.tiktok.com/@notsupergreatpodcasthttps://www.webpubbucktown.com/https://www.longroomchicago.com/

Brandon Butler flies solo in Wisconsin at Doug Duren's legendary farm for a deep dive into fall in the Driftless. From glowing autumn hillsides to cold spring creeks full of browns and rainbows, this multi-part conversation explores why the Driftless is one of the Midwest's most unique outdoor destinations.In Part One, Brandon sits down with Eric Johnson, Community Marketing Manager for Trout Routes, to talk about mapping tools, OnX Hunt and OnX Fish, and how technology is helping anglers find public water. They're joined by conservationist Doug Duren of Share the Land and Kyle Zempel of Black Earth Angling Co. to cover everything from smallmouth fishing to the top five flies you need in your box, plus the history that shaped this one-of-a-kind landscape.Part Two features Doug again along with Tim and Sarah Landwehr, owners of Tight Lines Fly Fishing Company, as the conversation turns to muskie fishing, smallmouth trips, and the role of guides as not just teachers but counselors, educators, and storytellers. The crew also dives into destination angling—from the Amazon to Bolivia—and why hiring a guide on new water can change everything.Part Three brings in Lyndsey Braun along with Zach Heredia and Lucas to share tales of Alaska adventures, South American fisheries, cooking up great meals after long days on the water, and the shared responsibility of conservation.“It's not ours—it's just our time.” This episode is a celebration of trout fishing, public lands, and the people keeping the Driftless and beyond wild and welcoming for the next generation.For more info:Doug Duren WebsiteTrout RoutesBlack Earth Angling CoTight Lines Fishing CoSharing The LandSpecial thanks to:Living The Dream Outdoor PropertiesSuperior Foam Insulation LLCDoolittle TrailersScenic Rivers TaxidermyConnect with Driftwood Outdoors:FacebookInstagramYouTubeEmail:info@driftwoodoutdoors.com

The word "agrivoltaics" is a combination of the terms agriculture and photovoltaic and it refers to farming and producing energy simultaneously. Jana Rose Schleis reports how the technology is being deployed across the Midwest.

The Department of Homeland Security says former Des Moines Superintendent Ian Roberts has several past criminal charges. Google wants to build a data center in eastern Iowa. And how are Midwest grape growers dealing with low wine sales?

In this episode of The Modern Hotelier, we sit down with Robert Grosz, President & COO of WorldVue, a nearly 50-year leader in hospitality technology solutions. Bob shares his journey from the Midwest to the forefront of real estate and tech, and how culture, quick decision-making, and loyalty have shaped his leadership style.We dive into:Why “culture eats strategy for breakfast” and how karaoke helped build stronger teams The evolution of WorldVue from looping movies on VHS to delivering cutting-edge cloud-based guest experiencesHow mobile technology and personalization are transforming hospitalityWhy technology should be part of hotel design conversations from day oneRobert's insights highlight not only where hospitality tech is today, but also where it's headed. This is a fun, thoughtful conversation packed with leadership lessons, industry trends, and a few Neil Diamond references.Watch the FULL EPISODE on YouTube: https://youtu.be/14OVBJ8FHroThis episode is sponsored by WorldVue — https://www.worldvue.com/Links:Robert on LinkedIn: https://www.linkedin.com/in/robert-g-9806552/ WorldVue: https://www.worldvue.com/For full show notes head to: https://themodernhotelier.com/episode/218Follow on LinkedIn: https://www.linkedin.com/company/the-...Join the conversation on today's episode on The Modern Hotelier LinkedIn pageConnect with Steve and David:Steve: https://www.linkedin.com/in/%F0%9F%8E...David: https://www.linkedin.com/in/david-mil.

This investor turned a $25,000 rental property (yes, you read that right) into a real estate portfolio producing $5,000/month in actual cash flow. He had no experience, lived in a small town many would write off, and was working 60 hours a week. But small towns mean less competition and lower prices, and Dustin Cardenas was ready to take advantage. Seven years later, he's financially free thanks to his small rental portfolio! Dustin's small town of 30,000 people is located in one of the most affordable parts of the country. Houses routinely sell for $30,000 to $50,000, a down payment for many investors across the US. He's what you'd call an “everyman”—he's worked in pest control, as a car salesman, and in a juvenile detention facility. In other words, he had no silver spoon. When a local investor in town told him, “You can do this,” he took the chance. Now, seven years later, he's got 20 rental units, left his full-time position at work, and is making a life-changing amount of rental income. These affordable, cash-flowing towns exist throughout the US, and like Dustin, you could use them to reach financial freedom!  In This Episode We Cover The uber-affordable small Midwest towns where rentals are less than $50,000 The perfect starter real estate investment Dustin used to scale fast  Why you must ask your bank for a line of credit if you're ready to invest more  Dustin's tips to save money on your next rental renovation (huge savings!) Better than Airbnb? Why Dustin ditched his short-term rental and makes phenomenal cash flow with this strategy  And So Much More! Check out more resources from this show on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠BiggerPockets.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.biggerpockets.com/blog/real-estate-1183 Interested in learning more about today's sponsors or becoming a BiggerPockets partner yourself? Email ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠advertise@biggerpockets.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

FAN MAIL TEXT HOTLINE When young female college students start turning up brutally murdered around Ypsilanti and Ann Arbor, Michigan, fear spreads faster than the investigation. Law enforcement can't connect the killings. Angry parents turn on the university. A self-proclaimed psychic steps into the spotlight, claiming he can see what police can't. And while headlines chase hysteria, the real killer moves quietly among them, hiding in plain sight.This is the story of the Michigan Murders: how a summer of love turned into a season of terror, and how one woman's death finally gave voice to all the others.Recorded in Bismarck, ND at the historic Belle Mehus Auditorium. Episode Title submitted by: Emma F.Location: MichiganVictims: Karen Sue Beineman. Mary Fleszar. Joan Schell. Maralynn Skelton. Dawn Basom. Alice Kalom. Roxie PhillipsSupport the showhttps://linktr.ee/midwestmurderpod

Welcome to the land podcast, a platform for people looking to educate themselves in the world of land ownership, land investing, staying up to date with current land trends in the Midwest, and hearing from industry experts and professionals. On today's episode, we are back in the studio with Kent Boucher and Nickolas Lirio of Hoksey Native Seeds. We discuss: Spring planning is crucial for establishing warm season grasses and pollinators. Assess current vegetation before planting; it affects your success. Spray cool season grasses in fall and spring to prepare for planting. Glyphosate is effective for controlling invasive grasses like brome. Timing is key; spray before plants go to seed to prevent future issues. Interseeding can be challenging; consider burning or grazing to create space. Diverse prairies support healthier deer populations and ecosystems. Managing land can be more rewarding than just hunting; it fosters a deeper connection. Use herbicides carefully; some can target specific invasive species effectively. Establishing a prairie can reduce long-term maintenance compared to food plots. And so much more! ⁠⁠⁠⁠⁠⁠⁠Get Pre-Approved to Purchase a farm with Buck Land Funding ⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.whitetailmasteracademy.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Use code '⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠HOFER' to save 10% off at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.theprairiefarm.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Massive potential tax savings: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ASMLABS.Net⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ -Moultrie: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/moultrie_⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ -Hawke Optics: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/hawkeoptics_⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ -OnX: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/onX_Hunt⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ -Painted Arrow: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/PaintedArrow

Thinking about buying a home but waiting for the “perfect moment”? In this episode, we break down why now might actually be your moment. Despite what most people assume, the market, especially here in the Midwest, is full of opportunities for buyers who know where to look. Winter doesn't slow everything down; it simply means sellers are more motivated and competition is lighter. Plus, unlike the frenzy of the past few years, buyers now have room to breathe. Inspections are back on the table, negotiations are stronger, and prices are appreciating at a much more reasonable pace. On top of that, sellers are getting creative with incentives from closing cost credits to interest rate buy-downs all to make deals more attractive. If you've been sitting on the sidelines, this episode will give you the confidence and insight you need to jump in smart.

Back to a Sunday Pod this week. This week the fellas talk about a local Columbus and Cleveland restaurant (House of Creole). They revisit the Jeezy Vs. 50 impact conversation! They react to the Bad Bunny Super Bowl announcement. They also get into the fallout from the Diddy sentencing. As always, the culture from a Midwest point of view #WWTB

Hosts Nate Wilcox & Ryan Harkness continue their conversations about Michaelangelo Matos' "⁠⁠⁠⁠⁠The Underground Is Massive: How Electronic Dance Music Conquered America⁠⁠⁠⁠⁠" with a look at Matos' treatment of Rave's expansion into the upper midwest from its initial bases in Chicago and Detroit. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠GO TO THE LET IT ROLL SUBSTACK TO HEAR THE FULL EPISODE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ -- The final 15 minutes of this episode are exclusively for paying subscribers to the Let It Roll Substack. Also subscribe to the LET IT ROLL EXTRA feed on Apple, Spotify or your preferred podcast service to access the full episodes via your preferred podcast outlet. We've got all 350+ episodes listed, organized by mini-series, genre, era, co-host, guest and more. Please sign up for the email list on the site and get music essays from Nate as well as (eventually) transcriptions of every episode. Also if you can afford it please consider becoming a paid subscriber to support the show. Thanks! Email ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠letitrollpodcast@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Twitter.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Facebook.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Let It Roll is proud to be part of ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Pantheon Podcast⁠s⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, I sit down with Dan Cinotto, a veteran of the Midwest rock and Nu Metal scene. From his early days in the Omaha-based Downshift to his current work with Narcotic Self, Dan has lived the evolution of heavy music firsthand. He's also the co-host of the podcast We Were Loud Once ‪@WeWereLoudOncePod‬ alongside Jeff Geaghan — where the two dig deep into the Nu Metal movement from the perspective of musicians who were actually part of it. Together, Dan and I talk about that era's energy, its impact on the Midwest scene, and why the genre is seeing a massive resurgence in 2025. Raw, reflective, and full of insight from someone who lived it.

Danny Garcia bartended in the Midwest and the Southwest, and when Lady Jane came calling, he made his way to Denver to join the team. Now serving as the spot's assistant general manager, Danny talks about his love for rums and his current obsession with Billy Joel while not forgetting his childhood fascination with swing music and playing saxophone. He learned something from each space he worked at, and he brought all of that knowledge to the acclaimed Lady Jane program. 

October can be a month of extremes, and the Midwest and Northeast will experience it all in the coming days: warm afternoons, frosty mornings and desperately needed rain. Unlike most tornado surveys done in person by the NWS, this tornado was confirmed with the help of satellite photos that showed the path of downed trees. Learn more about your ad choices. Visit podcastchoices.com/adchoices

We talk about a possible upcoming investigation in Branson Missouri and we also talk about other new projects we have.  We are a paranormal investigation group in Southwest Missouri.  Each week we podcast from Pythian Castle in Springfield mo.  You may hear activity happen each week during  the podcast.

How do national parks develop their interpretive materials? What influences come into play when a park begins to outline its approach and the direction it takes when crafting educational materials for visitors? Is the National Park Service careful to take a truthful path when presenting history? Those are topical questions considering the Trump administration's efforts to rid the National Park System of interpretive materials that disparage Americans. But political influences on park messaging are not unique to the Trump administration. Robert Pahre, a political science professor at the University of Illinois, has been studying the effect of politics on national park interpretation in the past. He joins us to discuss what he's found in that research, and to weigh in on what's going on today in terms of political pressures on the National Park Service.

Please hit subscribe and leave a 5-Star review. Click here to see Ohio the haunt of it all. https://a.co/d/3ZYCFHT Click here to see Fron zero to podcaster. https://a.co/d/9EAfeQw Click here to go to our Facebook page. https://www.facebook.com/222paranormal Click here to save on high-end clothing and shoes. https://poshmark.com/closet/happie22   Tucked away in Rock Island, Illinois, sits a historic building that has earned a reputation as one of the most haunted places in the Midwest—the infamous **Rock Island Roadhouse**. Once a lively gathering spot filled with music, laughter, and late-night crowds, the roadhouse has become just as well-known for the spirits that never seemed to leave as it is for its long and colorful past.   In this week's episode of the *222 Paranormal Podcast*, we dive headfirst into the chilling lore, eerie encounters, and paranormal investigations that surround this mysterious landmark. What makes the Rock Island Roadhouse stand out isn't just its vintage character or storied history—it's the countless reports of unexplained activity that continue to this day.   For decades, patrons and staff alike have shared unsettling tales: phantom footsteps echoing across empty rooms, strange cold drafts sweeping through hallways, doors slamming shut on their own, and even full-bodied apparitions appearing in the shadows. Some guests report hearing disembodied voices whispering their names, while others claim to have felt unseen hands brush against their arms. Many investigators have walked into the building expecting just another ghost hunt, only to leave with bone-chilling stories of their own.   But what is it about this location that stirs up so much spiritual energy? Some believe it is tied to the building's long history of music, bar fights, and tragedy—emotions forever imprinted on the walls. Others think the land itself carries an energy that amplifies paranormal activity. The Roadhouse has stood through the passage of time, hosting generations of locals, travelers, and performers, each leaving behind a piece of themselves. Perhaps some of those pieces never fully departed.   During our conversation, we share firsthand accounts of investigations inside the Roadhouse, including startling EVP recordings, strange temperature drops, and unexplained flashes of light caught on camera. We also explore the stories of those who claim to have had life-changing encounters while visiting. Did they meet the spirit of a former bartender? A lost patron who never found their way home? Or perhaps something older, something darker, that predates the roadhouse altogether?   As always, we look at the balance between folklore and fact. Every haunted building carries its legends, but when the same stories are repeated time and time again by unrelated witnesses, we have to wonder—could this be proof that the Rock Island Roadhouse truly is a hotspot for supernatural activity?   Whether you're a seasoned investigator, a curious listener, or someone who just loves a good ghost story, this episode is packed with chilling details and thought-provoking questions. So pour yourself a drink, dim the lights, and join us as we unlock the mysteries of the **Rock Island Roadhouse**, one of the Midwest's most haunted establishments. Welcome to the 222 Paranormal Podcast, your gateway to the captivating world of the supernatural. Immerse yourself in our expertly crafted episodes, where we delve deep into a wide range of paranormal phenomena, including ghostly hauntings, cryptid sightings, and unexplained mysteries that defy logic. Each episode is meticulously researched and features engaging discussions with leading experts, seasoned ghost hunters, and renowned paranormal investigators. We cover the latest advancements in ghost hunting technology, offer practical tips for both amateur and experienced investigators, and review essential equipment for your paranormal adventures. Our podcast also explores the rich history of haunted locations, sharing true stories and firsthand accounts that will send chills down your spine. Whether you're a die-hard fan of the paranormal or just curious about the unknown, our content is designed to entertain, inform, and ignite your imagination. Stay tuned as we uncover secrets from the most haunted places around the world and analyze the most intriguing supernatural events. We also provide in-depth interviews with notable figures in the field and explore theories that challenge conventional understanding of reality. By subscribing to our Paranormal Podcast, you'll stay updated with the latest episodes, allowing you to join a community of like-minded individuals who share your fascination with the unexplained. Don't miss out on our exclusive content and special features, which bring you closer to the mysteries that lie beyond our everyday experiences. Dive into the world of the unknown with our Paranormal Podcast and experience the thrill of discovering what lies just beyond the veil of reality.   Tune in now and step into the shadows with us—you never know who, or what, might be listening along.

This Substack is reader-supported. To receive new posts and support my work, consider becoming a free or paid subscriber.I'm excited to share that a new Broadway Drumming 101 podcast episode with Larry Lelli will be re-released soon. I originally sat down with Larry back on December 16, 2021, and since then, his career has kept growing in remarkable ways.Larry isn't just a veteran Broadway drummer—he's now also a Broadway producer. He's gone on to co-produce Water for Elephants (opened March 21, 2024), Gutenberg! The Musical! (opened October 12, 2023), and most recently Waiting for Godot (opened September 28, 2025).Before stepping into producing, Larry built a career most musicians dream of. He's played drums and conducted for over 40 Broadway shows, including The Producers, Assassins, How To Succeed In Business, and Million Dollar Quartet. His list of collaborations is just as impressive—Melissa Etheridge, Josh Groban, Audra McDonald, Patti LuPone, Bernadette Peters, Nick Jonas, Vanessa Williams, Jerry Lee Lewis, and even the New York Philharmonic.Larry is also a clinician with Yamaha Drums and Sabian Cymbals, and you can currently catch him performing in the Tony Award-winning hit Come From Away.In our conversation, we dug into:* Growing up in the Midwest playing in baton and drum corps* Touring with country star Doug Stone after moving to Nashville* How a jazz cruise changed his life and led him to New York City* Why subbing for Michael Hinton on Miss Saigon was his big break* Learning from legends like Paul Gemignani* How he approaches learning an entire Broadway showLarry's story is a masterclass in building a long, versatile career in music—and now he's added producing to his list of achievements.Stay tuned for the re-release of this edited Broadway Drumming 101 episode. It's one you won't want to miss.https://www.larrylelli.comClayton Craddock is the founder of Broadway Drumming 101 and the author of the forthcoming book Broadway Bound and Beyond: A Musician's Guide to Building a Theater Career. His Broadway and Off-Broadway credits include tick, tick…BOOM!, Memphis, Lady Day at Emerson's Bar and Grill, Ain't Too Proud, Cats: The Jellicle Ball, and The Hippest Trip: The Soul Train Musical, along with extensive subbing on shows like Rent, Motown, Evita, Avenue Q, and the Hadestown tour. He has appeared on The View, Good Morning America, The Tonight Show Starring Jimmy Fallon, The Today Show, and the TONY Awards, and has performed with artists from Chuck Berry and Ben E. King to Kristin Chenoweth and Norm Lewis. www.claytoncraddock.com Get full access to Broadway Drumming 101 at broadwaydrumming101.substack.com/subscribe

Unexplained Sonic MYSTERIES and MORE: Geryl and Jane from Midwest Night Watchers and Chi-Ro Sounds YouTube channels join us for a discussion of sonic mysteries, aerial enigmas, and more. Channel links: https://www.youtube.com/@MidwestNightWatchersand https://www.youtube.com/@Chi-RhoSoundsBecome a supporter of this podcast: https://www.spreaker.com/podcast/missing-persons-mysteries--5624803/support.

House flipping is cooling off fast. A new survey from John Burns Research and Consulting and lender Kiavi shows flippers are struggling with higher costs, longer timelines, and shrinking profits. Investor activity is down nationwide, condo sales have tanked, and oversupply in the Sunbelt is making deals harder to find. But opportunities remain in older housing stock, especially across the Northeast and Midwest. In this episode, we break down why flops are outpacing flips, the regional pressures squeezing investors, and the strategies flippers can use to survive—and even thrive—in today's tougher market. Learn more about your ad choices. Visit megaphone.fm/adchoices

Ten acres, a 125-year-old barn, and a silo that steals the show—this is Belamour, a family-run wedding venue in the Ozarks that blends rustic character with modern flexibility. We sit down with owner Morgan Boyd to trace how a personal connection turned into a thoughtful purchase, why the property's design matters for guest experience, and what it takes to future‑proof a beloved space without losing its soul.Morgan walks us through the details couples care about most: the open-air barn wall and covered patio that create real indoor‑outdoor flow, the loft seating that gives guests a unique view of the action, and a ceremony lawn with the original silo as a striking backdrop. We dig into the bridal cottage—big enough for overnights with your crew—and the groom's cabin that keeps the guys close to the action without crowding the setup. From a practical kitchen and on-site rentals to a fire pit and a concrete pad perfect for an outdoor bar or dance floor, Belamour is built to adapt to weather, timelines, and personal style.Seasonality in the Midwest is real, and Morgan shares candidly how the team manages hot stretches, why they cap comfortable capacity at around 150 using the patio and loft, and the plan to add insulation and a new roof to extend the calendar. Looking forward, we explore ideas that make the most of the land: a wildflower field for stunning photos, intimate summer concerts on the ceremony lawn, cozy fall markets, and space for nonprofit and corporate events. If you're hunting for a barn venue with authentic charm, thoughtful layout, and room to make it your own, this conversation will help you picture the day—start to finish.Enjoyed the episode? Follow and subscribe, share it with someone planning a wedding, and leave a quick review to help more couples find us.

Join America's Roundtable (https://americasrt.com/) radio co-hosts Natasha Srdoc and Joel Anand Samy with the Honorable Benjamin S. Carson, Sr. M.D., one of America's most principled leaders, a brilliant mind, and a champion of freedom. Dr. Ben Carson is the founder and chairman of the American Cornerstone Institute, the 17th U.S. Secretary of the Department of Housing and Development, and former director of pediatric neurosurgery at Johns Hopkins Hospital. The conversation focuses on: * Domestic and foreign policy initiatives with a review on the successes of the second Trump Administration. * The importance of faith, family and patriotism in protecting our freedoms in America. * The ills of marxism and socialism and their manifestation in America. * Expanding homeownership and reigniting the American Dream. * Affirming Israel's sovereignty and protecting Jewish communities in the West. Our conversation also highlights Dr. Ben Carson's must-read book "The Perilous Fight: Overcoming Our Culture's War on the American Family." Quote from Dr. Ben Carson's book, "The Perilous Fight": "The perilous fight" was penned by Francis Scott Key in the midst of a most difficult and pivotal moment in our nation's history when twenty British ships bombarded Fort McHenry from the Baltimore Harbor. It was on the morning of September 14, 1814 that Francis Scott Key wrote about the ramparts, and the land of the free and the home of the brave which inspired a nation and became a rallying victory call. “The perilous fight—those words arrest my attention whenever I place my right hand over my heart and face the flag at the playing of our national anthem. They are a reminder that America was born in a crucible of fire. Freedom was not given freely but had to be fought for and defended.” ~ Dr. Ben Carson Biography | Dr. Ben Carson In 1973, Ben Carson graduated from Yale University. He went on to receive his M.D. from the University of Michigan Medical School. At the age of 33, Dr. Carson became the chief of pediatric neurosurgery at Johns Hopkins Hospital, making him the youngest major division director in the hospital's history. This would be among an extensive list of outstanding firsts for Dr. Carson. Dr. Carson's accomplishments have earned him a place in medical history. He performed the first and only successful separation of craniopagus (Siamese) twins joined at the back of the head in 1987. He also performed the first fully successful separation of type-2 vertical craniopagus twins in 1997 in South Africa. In his career, Dr. Carson became a professor of neurosurgery, oncology, plastic surgery, and pediatrics at the Johns Hopkins School of Medicine, and directed pediatric neurosurgery at the Johns Hopkins Children's Center for over 29 years. In 2016, Dr. Carson accepted the position of Secretary of Housing and Urban Development under the Trump administration. After completing his tenure as the 17th Secretary of the Department of Housing and Urban Development in 2021, Dr. Carson founded the American Cornerstone Institute. This organization is focused on fighting for the principles that have guided him through life and that make this country great: faith, liberty, community and life. Dr. Carson and his wife, Candy Carson, co-founded the Carson Scholars Fund, which recognizes young people of all backgrounds for exceptional academic and humanitarian accomplishments. The organization has awarded more than 11,000 scholarships and paid out more than $8.9 million in scholarships. The Carson Scholars Fund is currently operating in 50 states and the District of Columbia, and since its founding, has installed more than 270 Ben Carson Reading Rooms around the country. In 2021, Dr. Carson founded the American Cornerstone Institute (ACI), a conservative think tank centered around advancing policies that promote “faith, liberty, community, and life.” Dr. and Mrs. Carson reside in Florida. They are the proud parents of three sons and three daughters-in-law, and blessed grandparents of eight grandchildren. Visit the American Cornerstone Institute's website (https://americancornerstone.org/) The American Cornerstone Institute is a 501(c)(3) non-profit organization founded in 2021 by Dr. Ben Carson that focuses on advancing America's founding principles of faith, liberty, community, and life. americasrt.com (https://americasrt.com/) https://ileaderssummit.org/ | https://jerusalemleaderssummit.com/ America's Roundtable on Apple Podcasts: https://podcasts.apple.com/us/podcast/americas-roundtable/id1518878472 Twitter: @RealBenCarson @ileaderssummit @AmericasRT @NatashaSrdoc @JoelAnandUSA @supertalk America's Roundtable is co-hosted by Natasha Srdoc and Joel Anand Samy, co-founders of International Leaders Summit and the Jerusalem Leaders Summit. America's Roundtable (https://americasrt.com/) radio program focuses on America's economy, healthcare reform, rule of law, security and trade, and its strategic partnership with rule of law nations around the world. The radio program features high-ranking US administration officials, cabinet members, members of Congress, state government officials, distinguished diplomats, business and media leaders and influential thinkers from around the world. Tune into America's Roundtable Radio program from Washington, DC via live streaming on Saturday mornings via 68 radio stations at 7:30 A.M. (ET) on Lanser Broadcasting Corporation covering the Michigan and the Midwest market, and at 7:30 A.M. (CT) on SuperTalk Mississippi — SuperTalk.FM reaching listeners in every county within the State of Mississippi, and neighboring states in the South including Alabama, Arkansas, Louisiana and Tennessee. Tune into WTON in Central Virginia on Sunday mornings at 6:00 A.M. (ET). Listen to America's Roundtable on digital platforms including Apple Podcasts, Spotify, Amazon, Google and other key online platforms. Listen live, Saturdays at 7:30 A.M. (CT) on SuperTalk | https://www.supertalk.fm

X: @GarrettInExile @americasrt1776 @ileaderssummit @NatashaSrdoc @JoelAnandUSA @supertalk Join America's Roundtable (https://americasrt.com/) radio co-hosts Natasha Srdoc and Joel Anand Samy with the Honorable Tom Garrett, a leading attorney, currently serving as a legislator in the Commonwealth of Virginia, former Assistant Attorney General and former U.S. Congressman. While serving in the US Congress, Tom served on the Foreign Affairs Committee and Homeland Security Committee. An expert on Iran and the Middle East, Tom Garrett's analysis and insights are enlightening as America's foreign policy and national security concerns are focused on a strategic region adversely impacted by Iran, a state sponsor of terrorism. Key Topics: The state of America's economy and the impact of the One Big Beautiful Bill Act focused on cutting taxes for everyday and hardworking Americans, including no tax on tips and overtime, no tax on social security, and savings for American families. Energy | Fuel costs going down with a goal to make America energy independent. President Trump's speech at the United Nations and the truth that while Western nations spend hundreds of billion of taxpayer dollars on the efforts to address climate change while China continues to be the world's number polluter. He called it "a conjob." President Trump stated that renewable energy, along with migration, was destroying Western countries and placing nations in debt and added greater security challenges. Published report: _President Trump attacked global immigration and efforts to fight climate change during an address to the United Nations, claiming they were among the world's top threats to Western civilization. In an hour-long speech filled with grievances about ongoing wars, windmills and malfunctioning escalators, it was Trump's attacks against what he called a “double-tailed monster” that rang loudest in the ornate General Assembly room. “Immigration and the high cost of so-called green, renewable energy is destroying a large part of the free world and a large part of our planet,” he said. “Countries that cherish freedom are fading fast because of their policies on these two subjects. Both immigration and their suicidal energy ideas will be the death of Western Europe.” “I'm telling you that if you don't get away from the ‘green energy' scam, your country is going to fail. If you don't stop people that you've never seen before that you have nothing in common with, your country is going to fail.” _ President Donald Trump, speech delivered at the United Nations, September 23, 2025 America's eyes are focused on state-wide elections in New Jersey and Virginia, with governors' races and the legislatures which will determine key policies including economic and social issues. Pro-life advocates are concerned about Virginian Democrats pushing for a radical plan: House Joint Resolution 1/Senate Joint Resolution 247, would amend the Virginia Constitution to allow for unrestricted abortion through the third trimester of pregnancy – repealing and preventing widely supported abortion regulations that enjoy broad support from the American people. New manufacturing plant in the United States - Insulin for Americans | Competition to bring down prices of pharmaceuticals in America | India's Biocon which produces biosimilars and insulin opened its first manufacturing facility in New Jersey. Biocon Biologics is a global leader in biosimilars and insulin production and is among the top three global players for rh-Insulin and Insulin Glargine, providing over 9.2 billion doses of insulin globally with a broad portfolio comprising basal, mixed and rapid acting insulins. Kiran Mazumdar-Shaw, Chairperson, Biocon Group, said, “Biocon's first U.S. FDA approved formulations facility in New Jersey marks a new chapter in our journey of global expansion. More than a milestone, it is a reaffirmation of our purpose to serve patients wherever they are." Washington Times, op-ed by Natasha Srdoc and Joel Anand Samy: FDA must fast track insulin for the millions of Americans living with diabetes https://www.washingtontimes.com/news/2019/oct/17/fda-must-fast-track-insulin-for-the-millions-of-am/ Bio | Tom Garrett Virginia Delegate Tom Garrett earned his Bachelor's degree from the University of Richmond. After the University of Richmond, Tom Garrett became an artillery officer in the United States Army. Achieving the rank of Captain, Tom led soldiers overseas—most notably while deployed in Bosnia. Upon returning to the States, Tom earned his J.D. from the University of Richmond and quickly became an Assistant Attorney General for Virginia. In 2016, Tom was elected to represent Virginia's 5th Congressional District in the United States House of Representatives. Tom won that election with the most votes ever in the 5th Congressional District. While in Congress, Tom served on the Foreign Affairs Committee, Homeland Security Committee, Education and Workforce Committee and was a member of the Freedom Caucus. In the years since, Tom Garrett has dedicated his life to fighting for the oppressed and forgotten not only here in America, but around the world. Tom has been working on a global docu-series project, Exile, (https://www.wvtf.org/news/2021-12-10/former-congressman-tom-garrett-working-on-a-new-documentary-series) which tells the untold stories of those who are persecuted based on their faith or ethnicity. In addition to continuing his work as a defense attorney, Tom has served as a consultant and most recently, cofounder for firms working in global energy development. americasrt.com (https://americasrt.com/) https://summitleadersusa.com/ | https://jerusalemleaderssummit.com/ America's Roundtable on Apple Podcasts: https://podcasts.apple.com/us/podcast/americas-roundtable/id1518878472 X: @GarrettInExile @americasrt1776 @ileaderssummit @NatashaSrdoc @JoelAnandUSA @supertalk America's Roundtable is co-hosted by Natasha Srdoc and Joel Anand Samy, co-founders of International Leaders Summit and the Jerusalem Leaders Summit. America's Roundtable (https://americasrt.com/) radio program focuses on America's economy, healthcare reform, rule of law, security and trade, and its strategic partnership with rule of law nations around the world. The radio program features high-ranking US administration officials, cabinet members, members of Congress, state government officials, distinguished diplomats, business and media leaders and influential thinkers from around the world. Tune into America's Roundtable Radio program from Washington, DC via live streaming on Saturday mornings via 68 radio stations at 7:30 A.M. (ET) on Lanser Broadcasting Corporation covering the Michigan and the Midwest market, and at 7:30 A.M. (CT) on SuperTalk Mississippi — SuperTalk.FM reaching listeners in every county within the State of Mississippi, and neighboring states in the South including Alabama, Arkansas, Louisiana and Tennessee. Tune into WTON in Central Virginia on Sunday mornings at 6:00 A.M. (ET). Listen to America's Roundtable on digital platforms including Apple Podcasts, Spotify, Amazon, Google and other key online platforms. Listen live, Saturdays at 7:30 A.M. (CT) on SuperTalk | https://www.supertalk.fm

Buckle up for a fall journey down Your Retirement Highway with Kyle Jones and Matt Allgeyer of Fyra Capital Management! This episode takes you beyond the basics of building your nest egg and dives into the twists and turns of retirement planning that most people miss. Should you convert to a Roth IRA, or stick with your traditional route? How could a single financial move impact your taxes, retirement income, and even your Medicare premiums years down the road? The duo shares real client stories, Midwest money habits, and the honest, behind-the-scenes talk you just won't get from a generic seminar.Are you confident your retirement plan is steering you toward a smooth landing—or are you risking a tax pothole lurking over the horizon? Find out why timing could be everything, and how a market dip or that birthday milestone might create surprising opportunities. Listen in to learn what questions you should ask your advisor, why most people may be missing a huge conversion window, and whether over-saving is actually a smart move. Don't miss this chance to uncover the “Roth road trip” secrets that could help you drive your own retirement dreams forward!

Ever wonder how a shy teenager becomes the person who can run a meeting, lead a team, and shift an 18‑speed without grinding a gear? We sit down with educator and rancher Colby Steeke to trace that journey—from a ranch in southwest North Dakota to a 1,300‑student CTE powerhouse where agriculture education meets real-world opportunity. The story starts with roots: parents who teach ag, sisters who show goats across the Midwest, and mentors like the late Butch Howland who believed travel and exposure could change a student's life. Then it accelerates—Denver Stock Show meat judging champions, late-night practices, and the kind of high expectations that turn small-town programs into statewide standouts.We open the doors to the Southwest Area CTE Academy in Dickinson, where seven partner schools share 18+ programs ranging from diesel mechanics and heavy equipment to floriculture, food science, and health pathways. You'll hear how mobile CDL and heavy equipment simulators give teens safe, high-fidelity reps on 10-, 13-, and 18-speed transmissions, and how a USDA-certified mobile meat processing trailer turns pork loins into chops while teaching food safety, value-add, and entrepreneurship. Colby makes a compelling case for SAEs, scholarships, and travel—from state leadership conferences to national convention—as the engines that build confidence, networks, and career clarity for students who may never step on a farm but will shape the future of food and fiber.We also tackle the ROI question head-on. Not everyone needs a five-year degree to build a good life. Many agriculture-adjacent careers—welding, CDL, precision ag, HVAC, dental assisting, agronomy tech—start with certificates or two-year programs that pay back fast and meet urgent local needs. Along the way, social media gets reframed as a teaching tool: TikTok Tuesdays, classroom-ready clips, and a national community of ag teachers swapping ideas that work. If only one percent of Americans farm, then ag education is how the other ninety-nine percent learn what feeds and clothes them—and how thousands of students find real, respected careers. Subscribe, share with a parent or student who needs options, and leave a review with the skill you wish school had taught you.Follow at www.americalandauctioneer.com and on Instagram & FacebookContact the team at Pifer's

Habitat Podcast #352 - In today's episode of The Habitat Podcast, we are back in the studio with co-host Andy and our good friend Zach Hass of EHDefense. We discuss: What EHD is and how it spreads among whitetails Why outbreaks are often tied to hot, dry summers and midge activity Signs that deer in your area may be impacted by the disease The difference between short-term die-offs vs. long-term herd recovery Zach's firsthand experiences seeing deer numbers drop overnight The challenges of managing land when EHD wipes out hit list bucks Why water sources become hotspots during outbreaks Steps land managers can take to support herd resilience Stories from Kansas and the Midwest showing how unpredictable EHD can be Encouragement for hunters to focus on long-term habitat improvements And So Much More! Shop the new Amendment Collection from Vitalize Seed here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://vitalizeseed.com/collections/new-natural-amendments ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ PATREON - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon - Habitat Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Brand new HP Patreon for those who want to support the Habitat Podcast. Good luck this Fall and if you have a question yourself, just email us @ info@habitatpodcast.com -------------------------------------------------------------------------- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon - Habitat Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Latitude Outdoors - Saddle Hunting: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/hplatitude⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Stealth Strips - Stealth Outdoors: Use code Habitat10 at checkout ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/stealthstripsHP⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Midwest Lifestyle Properties - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/3OeFhrm⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Vitalize Seed Food Plot Seed - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/vitalizeseed⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Down Burst Seeders - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/downburstseeders⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 10% code: HP10 Morse Nursery - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/MorseTrees⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 10% off w/code: HABITAT10 Packer Maxx - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/PACKERMAXX⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ $25 off with code: HPC25 First Lite - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/3EDbG6P⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ LAND PLAN Property Consultations – HP Land Plans: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LAND PLANS⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Leave us a review for a FREE DECAL - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://apple.co/2uhoqOO⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Morse Nursery Tree Dealer Pricing – info@habitatpodcast.com Habitat Podcast YOUTUBE - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/channel/UCmAUuvU9t25FOSstoFiaNdg⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Email us: info@habitatpodcast.com habitat management / deer habitat / food plots / hinge cut / food plot Learn more about your ad choices. Visit megaphone.fm/adchoices

Park was an emo/indie rock band from Springfield, Illinois, active primarily in the late '90s and 2000s. Known for their heartfelt lyrics, melodic guitar work, and driving rhythms, they gained a loyal underground following with albums like No Signal and It Won't Snow Where You're Going. Though they disbanded in 2007, their music remains a staple of the Midwest emo scene and continues to influence new bands today. His book Dirty Sara The No Knife and Jimmy Eat World show Almost ending the band before signing to Lobster Records Dynamite Boy Getting a better response on the West Coast Their album It Won't Snow Where You're Going Playing the Warped Tour Their Blink 182 cover for a tribute album What lead to releasing Jacob the Rabbit in 2014 And a ton more Keep an eye out for some upcoming news from them on their instagram Grab his book Theory Markspurn here  Support the podcast here

We had the privilege to sit down with Skip Sligh of Iowa Whitetails. Skip is pretty much a walking encyclopedia when it comes to bow hunting and managing for big bucks in the Midwest. His take on the trajectory of Ohio's deer herd and bow hunting in general is eye opening. We also questioned him on his favorite ways to get on a target buck and what he sees for the future of land prices across the midwest.

Send us a textChris Weir has been doing stand-up in Cincinnati since 2011. He started while he was at North Kentucky University, but really jumped into the scene after graduating. He's a huge Reds fan and hosts a podcast dedicated to them called The New Nasty Boys, an homage to Rob Dibble, Norm Charlton and Randy Myers. He won Cincinnati's Funniest Person and works all over the Midwest. He's also an artist and graphic designer, too. Follow Chris Weir: Instagram: https://www.instagram.com/chrisweircw/Twitter: https://x.com/chrisweircwWebsite: https://www.chrisweir.net/Live in Cincinnati: https://youtu.be/XxvN0g1borkSupport the show

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

On the first Friday of each month at 8:30AM Eastern many of us cast our eyes toward Washington, D.C. for a look at the monthly jobs report.  This morning...nothing. Think government shutdown. This is the Business News Headlines for Friday the 3rd day of October, great to be back and thanks for listening.  In other news, retribution?  You decide. The fired transportation official sues the Trump Administration. India and China have agreed to restart airline service between the two nations. There is a massive recall issued by Walmart and it has to do with furniture.  We'll check the numbers in the Wall Street Report and while the government shutdown has delayed the official jobs report we did get a peek at what may be going on through LinkedIn.  For the conversation you'll meet entrepreneur Dave Martin the host and producer of The Good Government Show…can government be…good?  We'll let Dave share that…but first the news. Thanks for listening! The award winning Insight on Business the News Hour with Michael Libbie is the only weekday business news podcast in the Midwest. The national, regional and some local business news along with long-form business interviews can be heard Monday - Friday. You can subscribe on  PlayerFM, Podbean, iTunes, Spotify, Stitcher or TuneIn Radio. And you can catch The Business News Hour Week in Review each Sunday Noon Central on News/Talk 1540 KXEL. The Business News Hour is a production of Insight Advertising, Marketing & Communications. You can follow us on Twitter @IoB_NewsHour...and on Threads @Insight_On_Business.

In this episode of The Gray Report, Spencer Gray is joined by Gray Capital's Griffin Haddad, Investor Relations, for a wide-ranging conversation on the state of the multifamily housing market, the broader economy, and the human side of investing.We cover:Why national rent growth is turning negative — and how the Midwest is bucking the trendVacancy, absorption, and the true drivers of NOI growth in today's marketHow interest rates, the Fed, and the 10-year Treasury shape multifamily investingWhat investors should know about affordability, homeownership vs. renting, and value-add strategiesThe risks of institutional over-investment in markets like DenverGriffin's remarkable career shift — from the NFL sidelines as an athletic trainer to guiding investors at Gray CapitalIf you're a multifamily investor (active or passive), or just want to understand the forces shaping real estate and the economy, you're in the right place. Subscribe for weekly insights, market data, and honest conversations about multifamily real estate and investing.Sign up for our free weekly newsletter: graycapitalllc.com/newsletter

On this episode I sit down with Tiny Stupid, an alternative/indie pop band based out of Eugene, OR. The band stopped by on their tour through the Midwest and we spend time talking about their EP "frfr" while also reminiscing about old times together. Be sure to follow Tiny Stupid and check out "frfr"!!!This episode features the songs "weedpen" and "bloodpact" from the album frfr.You can find Tiny Stupid at the following links:Instagram: https://www.instagram.com/tinystupidband/Bandcamp: https://tinystupid.bandcamp.com/_______________________________________You can find Beers With Bands here:Facebook: https://www.facebook.com/BeersWithBands2Twitter: https://twitter.com/BeersWBandsPodInstagram: https://www.instagram.com/beerswithbandspod/Bandcamp: https://beerswithbands.bandcamp.comEverywhere else: https://linktr.ee/BeersWithBands

Despite the calendar's turn to October, Mother Nature will be throwing it back to summer in the Midwest from late this week into the weekend, with temperatures expected to soar well into the 80s and 90s, say AccuWeather meteorologists. Temperatures in some areas could challenge all-time October records. Also, 7 more homes collapse into the ocean on North Carolina's Outer Banks. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This is the third episode of our state names series. This time, we're traveling to the Midwest. Let's quickly list all the states in the Midwest: They are: Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Missouri, Nebraska, North Dakota, Ohio, South Dakota, and Wisconsin. That's twelve states in total! I'll just focus on a few of the most representative ones: Michigan, Ohio, Illinois, Wisconsin, and Minnesota. Get the text here: Speakenglishpodcast.com/357-us-state-name-stories-midwest/

Today I'm joined by Brent Faron, manager at Bo Beuckman Ford. We cover Brent's journey from cleaning cars to leading one of the Midwest's largest single-point buy centers, the AI tools he's using to acquire 100 cars a month, how a St. Louis Blues game changed his career trajectory, and much more. This episode is brought to you by: 1. OPENLANE - The world's best online dealer marketplace for used cars, bringing you exclusive inventory, simple transactions, and better outcomes. Learn more @ https://www.openlane.com 2. Lotlinx - Get the best possible market advantage on every vehicle transaction. Optimize operations and boost profits using artificial intelligence (AI) and machine learning. Learn more @ https://lotlinx.com 3. CDG Recruiting – Hire top dealership talent, fast. From sales managers to GMs and C-suite execs, we've placed over 1,000 roles across auto retail. Ready to scale without the hassle? Visit http://www.cdgrecruiting.com to get started. Check out Car Dealership Guy's stuff: For dealers: Industry job board ➤ ⁠⁠⁠⁠⁠⁠⁠⁠⁠http://jobs.dealershipguy.com⁠⁠⁠⁠⁠⁠⁠⁠⁠ Dealership recruiting ➤ ⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.cdgrecruiting.com⁠⁠⁠⁠⁠⁠⁠⁠⁠ Fix your dealership's social media ➤ ⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.trynomad.co⁠⁠⁠⁠⁠⁠⁠⁠⁠ Request to be a podcast guest ➤ ⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.cdgguest.com⁠⁠⁠⁠⁠⁠⁠⁠⁠ For industry vendors: Advertise with Car Dealership Guy ➤ ⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.cdgpartner.com⁠⁠⁠⁠⁠⁠⁠⁠⁠ Industry job board ➤ ⁠⁠⁠⁠⁠⁠⁠⁠⁠http://jobs.dealershipguy.com⁠⁠⁠⁠⁠⁠⁠⁠⁠ Request to be a podcast guest ➤ ⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.cdgguest.com⁠⁠⁠⁠⁠⁠⁠⁠⁠ Topics: 02:00 How did Brent's career begin? 07:48 Learning from early mistakes? 13:21 Managing employees and ethics 17:32 What is a Buy Center? 23:47 How does the Buy Center work? 25:23 Managing recon and acquisition costs? 28:57 Tracking Buy Center success how? 30:11 How does AI help appraisals? 42:01 The Future of AI in dealerships Car Dealership Guy Socials: X ➤ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠x.com/GuyDealership⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram ➤ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠instagram.com/cardealershipguy/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok ➤ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠tiktok.com/@guydealership⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ LinkedIn ➤ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠linkedin.com/company/cardealershipguy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Threads ➤ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠threads.net/@cardealershipguy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook ➤ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠facebook.com/profile.php?id=100077402857683⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Everything else ➤ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠dealershipguy.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

It's Week 5 of the NFL season, and I'm picking every single game — loud, unfiltered, and Ramage-style.In this episode of The Ramage Pick'em Show, I break down every matchup across the league with bold predictions, bad logic, and a little chaos thrown in for good measure. Whether you agree or not, you'll leave entertained.

2025 and two-time Advance Auto Parts Weekly Series champion Jacob Goede joins Davey Segal (2:05) on the heels of clinching another title in the Midwest. He explains the commitment it's taken for him to forgo a normal life to chase trophies and a championship, how his family-owned team has been all hands on deck, how much pride he takes in representing the Midwest, how the racing scene in that part of the country plays itself out and the championship that he's still fighting for this weekend. Plus, his 25+ year career in racing, whether he'd entertain a CARS Tour or NASCAR opportunity, why running the Snowball Derby remains high on his bucket list and what else there is to accomplish for him professionally in motorsports. Davey also recaps the wild finish at Kansas Speedway and looks ahead to the Round of 12 cutoff race at the Charlotte Motor Speedway ROVAL.

I was out on the road last week where I joined Mo Lowda & The Humble for the start of their tour in support of their amazing new album, Tailing the Ghost!!  I hopped on for the tour kick-off in the Midwest including dates in Columbus, Indy, Chicago and Phelps, Wisconsin, and got an intimate, first-hand view of this close group of friends and bandmates as they brought their special vibes and anthemic sounds to their awesome fans, both old and new! This Part 1 of my “Roadcase on the Road” Series with Mo Lowda features special Green Room interviews with frontman Jordan Caiola as well as with drummer Shane Woods. Shane and Jordan are childhood friends who started this band over 15 years and with grit and determination, continue to spread the love through their music. It's an extraordinary story that I'm excited to share with you.Part 2 of this Series will be coming up in November, so stay tuned for that one too!!  ==============================Episode Chapters:00:00 Episode Intro with Host Josh Rosenberg 05:10   Introducing Jordan Caiola08:25  Interview with Jordan Caiola53:05  Jordan Caiola wrap-up58:20  Introducing Shane Woods1:00:20  Interview with Shane Woods1:36:30  Shane Woods interview wrap-up and Episode conclusion with Host Josh Rosenberg================================For Mo Lowda Tour info and tour dates, click hereFor more information on Roadcase:https://linktr.ee/roadcasepod and https://www.roadcasepod.comOr contact Roadcase by email:  info@roadcasepod.comRoadcase theme music:  "Eugene (Instrumental)" by Waltzer

It's time once again for our Best of the Midwest feature! Are you trying to come up with some vacation ideas that are only a quick getaway from the Chicago area? Well, Jon Hansen (in for John Williams) has some great recommendations for your trip! Today, we stay in the city of Chicago and visit […]

In this episode, we tackle the pressing issue of the U.S. government shutdown and its implications with Congressman Dusty Johnson from South Dakota. We discuss the ongoing budget crisis, the paradox of Congress members continuing to receive their salaries during shutdowns, and the potential effects on government operations. Additionally, Congressman Tom McClintock shares his insights on California's policies affecting law enforcement and the implications for ICE agents. We also delve into AI's role in the Midwest and the latest controversies surrounding educational policies with Michael Chamberlain from Protect the Public Trust. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

100125 Kate and Midwest Melissa Are We Watching A Movie in the Political World/Theater? by Kate Dalley

#307. Happy candy corn season! It's officially October in the midwest and we are gearing up for the weather to do its bi-polar thing. Speaking of which, Dillon created an AI game with potential midwest phrases and it's astounding how many of them have to do with changing weather. We're not sure if this is uniquely Midwest, but we're pretty sure a lot of things on this list are spot-on regional gold. After the break we discuss how our kids are getting smarter than we are. They're solving complex math and logic problems while we're dreaming about perfect hotdogs (our favorite sandwich). Chime in with your phrases and hotdog toppings! Until next time, be kind to each other, and keep your mouth closed while mowing.FTM Merch! - https://www.teepublic.com/user/fromthemiddleLinkTree - https://linktr.ee/fromthemidpodVOICE MAIL! Comment, ask a question, suggest topics - (614) 383-8412Artius Man - https://artiusman.com use discount code "themiddle"

Episode 386: In the last episode, we explored the origins of Herbert Baumeister and the early days at Fox Hollow, tracing the stories of early disappearances of gay men around Indiana. The disappearances beginning in the late 1980s and into the 1990s signalled the start of a wave of heartbreak that swept through Indianapolis's gay community, leaving families and friends desperate for answers.  In this episode, we turn our focus to the other lives forever altered by Herb Baumeister's crimes. We'll share what's known about the final days of Baumeister's other victims. Among them were Jeffrey Allan Jones, Roger Alan Goodlet, Michael Frederick Keirn, Steven Spurlin Hale, Richard Douglas Hamilton Jr., Johnny Bayer, Allen Wayne Broussard, and Daniel Thomas Halloran. As their stories unfold, we'll follow the determined police investigation, the pressure that began to close in on Baumeister, and his frantic flight from justice. This case, originating in quiet Indiana neighbourhoods, fades out across the border—coming to a haunting end here in Canada. Episode Sources: Who Was Herb Baumeister? Revisiting the Serial Killer's Crimes and Horrifying Post-Murder Rituals 29 Years After His DeathCrimeLibrary.com/Serial Killers/Sexual Predators/Herb Baumeister: Skeletons Beyond the ClosetBaumeister, Herb - fall, 2005Herbert R. Baumeister  - Encyclopedia of IndianapolisHerb BaumeisterQUEER CRIME: The Double Life of Herb BaumeisterI-70 StranglerThe Mystery of the I-70 Serial Killer - Unsolved MysteriesThe True Story Of The Fox Hollow Murders30-year mystery solved: Missing man's remains among those found on suspected serial killer's estateInvestigators Uncover "Unimaginable" 10,000 Bone Fragments in Businessman's BackyardThis private investigator cracked the case of notorious serial killer Herbert BaumeisterJeffrey Allen “Jeff” Jones (1962-1993) - Find a...Roger Allen Goodlet (1960-1994)Michael Frederick “Mike” Keirn (1949-1995) - Find...Steven Spurlin Hale (1967-1996)Richard Douglas Hamilton Jr. (1973-1993) - Find a...John Lee “Johnny” Bayer (1972-1993) - Find a...Allen Wayne Broussard (1966-1994)Daniel Thomas Halloran (1972-1993)After 29 years, another victim of suspected serial killer Herb Baumeister identifiedCoroner: New DNA profiles completed for 2 of serial killer Herb Baumeister's victims10th victim identified in Fox Hollow Farm serial killer case in Indiana'I-70 Strangler' remains mysterious Midwest boogeyman, but private investigator has theoryHerb Baumeister's killing field and the new effort to identify his victims: Forgotten at Fox Hollow'The Fox Hollow Murders: Playground of a Serial Killer' premieres Feb. 18 on Hulu Learn more about your ad choices. Visit megaphone.fm/adchoices

In a small town in Iowa in 1912 eight people were murdered in the grisliest of ways while they slept. Local reputations were ruined when accusations flew, but could a drifting serial killer working across the Midwest have been behind it?See omnystudio.com/listener for privacy information.