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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

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Do you have any big travel plans for the week of Thanksgiving? ABC News Business Reporter, Alexis Christoforous, tells us what to expect when it comes to holiday travel. We also ask her more about Spirit Airline's bankruptcy and whether it's still possible to find some deals this winter. 

Stagwell CEO Mark Penn is a veteran of politics. In this discussion, he examines how shifting audience behaviors and trust patterns are reshaping where Americans get their news. The conversation delves into the thorny challenges of advertising on news content and why brand safety concerns are usually overblown. Penn outlines how news organizations can build sustainable businesses by adopting lessons from political campaigns, while warning that chasing ideological audiences risks further eroding media's broader cultural influence.

How much of our news is AI-generated right now and how might that change? With more and more misinformation posing as news, how can we sort out fact from fiction? And, in the face of falling revenue, can AI help save the news industry?Robert Quigley is a professor of practice in UT Austin's Moody College of Communications where he teaches digital journalism and podcasting. As the director of media innovation for the college, he focuses on artificial intelligence and journalism. He leads a group of educators from across campus who share best practices for AI in the classroom. He's a co-host of Check Out This Podcast, a show that helps you discover your next favorite podcast. He led a project where students used AI to generate news stories, called The Future Press.Dig DeeperWyoming reporter caught using artificial intelligence to create fake quotes and stories, Associated Press (Aug. 2024)Redefining news with AI, Moody College of Communications at UT Austin (Jan. 2024)How an AI-written Star Wars story created chaos at Gizmodo, Washington Post (July 2023)How Will Artificial Intelligence Change the News Business?, The Intelligencer (Aug. 2023)Google is testing an AI tool that can write news articles, TechCrunch (July 2023)Can AI help local newsrooms streamline their newsletters? ARLnow tests the waters, Nieman Lab (May 2023)Episode CreditsOur co-hosts are Marc Airhart, science writer and podcaster in the College of Natural Sciences and Casey Boyle, associate professor of rhetoric and director of UT's Digital Writing & Research Lab.Executive producers are Christine Sinatra and Dan Oppenheimer. Sound design and audio editing by Robert Scaramuccia. Theme music is by Aiolos Rue. Interviews are recorded at the Liberal Arts ITS recording studio.Elements of the cover image for this episode were generated using Midjourney and Photoshop's generative AI tools. About AI for the Rest of UsAI for the Rest of Us is a joint production of The University of Texas at Austin's College of Natural Sciences and College of Liberal Arts. This podcast is part of the University's Year of AI initiative. The opinions expressed in this podcast represent the views of the hosts and guests, and not of The University of Texas at Austin. You can listen via Apple Podcasts, Spotify, Amazon Podcasts, RSS, or anywhere you get your podcasts. You can also listen on the web at aifortherest.net. Have questions or comments? Contact: mairhart[AT]austin.utexas.edu

HornerXpress Worldwide Honored With The Prestigious 2024 President's E Star Award For Excellence in ExportingPentair Pool Announces Partnership of the 2026 Special Olympics USA GamesNDPA Responds To Release of CDC Report Citing Rise in Drowning Death RatesInternational Water Safety Day is May 15thIntroducing BCONE Pool Alarm by Life BuoySummer dream job: Get paid $100K to swim in pools across all 50 US statesLyon FinancialPool Magazine second annual green to clean competitionPool Industry Podcasts

May 12, 2024 Weekly Flash Briefing: Swimming Pools, Industry News, Business & CulturePool Chasers WebsiteSubmit News to Pool ChasersTOPICS DISCUSSEDPro Pool Inspectors limited time discountPro Pool Inspectors trainingLyon Financial loan calculatorPebble Technology New Line of Pool Finishes, PebbleQuartzEnter Pool Magazine Second Annual Green to Clean CompetitionGreen to Clean YouTube VideoHaviland Enterprises, Inc. Celebrates 90 Years of ChemistryWYBOTICS Announces Release of WYBOT C1 PRO Pool CleanerAirthereal Launches AquaMarvin AM6 Robotic Pool CleanerPool Industry Podcasts

Pro Pool Inspectors limited time discountPro Pool Inspectors trainingLyon Financial loan calculatorVivoAquatics Launches Water Usage Platform to Provide Critical Monitoring and Leak DetectionPool & Hot Tub Alliance Celebrates National Water Safety Month This MayGENESIS® Announces Maria Moscato As International Design & Wellness Faculty AdvisorPolaris Unleashes Lineup of Cordless Cleaners to Meet Every NeedGreen Pool Contest – Win Some Green With Pool Magazine!Pool Industry PodcastsSubmit news to Pool Chasers 

Happy National Pool Opening DayJMax Plumbing & Pul ProductsSwim Lesson Legislation at Water Safety Month Kickoff EventPublic Pool Project Could Revitalize West Philly WaterfrontSinkhole at Sapulpa golf course unearths old city swimming pool2024 Summer OlympicsSwimming pools in Central Texas are cracking and draining because of 'concrete cancer'Free Aqua Webinar with Aqua Magazine & PentairPool BrainPro Pool Inspectors' Comprehensive TrainingLyon Financial and Happy CustomersPool Industry PodcastsQuote of the Week: "Before anything else, preparation is the key to success." - Alexander Graham BellPools in Culture: Michael Kors Paris Pop-up Spotlights New Handbag With Swimming Pool ThemeMan runs one mile in swimming pool in 35 minutes, 24 seconds

Pool Magazine at Coverings 2024This Paintball Shooting AI Security Camera Has Pool Pros TalkingWatershape University's Construction 4113: Essential Advanced WatershapesPool Brain's New FeaturesPro Pool Inspectors' Comprehensive TrainingRaypak's $150 Instant Rebate through April 30th, 2024Lyon FinancialPool Industry PodcastsQuote of the Week: Do not go where the path may lead, go instead where there is no path and leave a trail. -Ralph Waldo Emerson

Brief summary of show: Stella Grizont shares her journey from feeling miserable in her dream job to finding happiness and creating the Work Happiness Method. She emphasizes the importance of looking inward and accepting negative emotions before expanding one's vision. Stella provides practical advice on clarifying values, making decisions, and having difficult conversations at work. She also highlights the power of gratitude and self-compassion in cultivating happiness. By practicing self-reflection and taking small actions aligned with personal values, individuals can transform their work experiences and find fulfillment. Listen in as we talk about: 00:00 - Introduction and Background 00:21 - Feeling Miserable in Dream Job 01:18 - Transition to Helping Entrepreneurs 03:17 - Turning Point and Work Happiness Method 04:06 - Similar Experiences in News Business 04:33 - Determining if it's You or the Job 05:03 - Finding Beauty in the Present Moment 05:29 - Taking Brave Actions and Setting Boundaries 06:28 - Clarifying Vision of Success 07:47 - Identifying Values and Making Decisions 09:14 - Recognizing Personal Power and Control 10:36 - Dealing with Difficult People at Work 11:34 - Having Difficult Conversations 13:08 - Approaching Conversations with Openness and Empathy 14:17 - Transforming Relationships through Dialogue 15:50 - Harnessing Power when Considering Quitting 16:30 - Taking Action and Making Changes 20:34 - Starting with Acceptance and Gratitude 22:13 Expanding Vision and Seeing the Big Picture 23:49 - Practicing Complaint Vacation and Gratitude 26:03 - Cultivating Self-Compassion   Notes from Natalie: Cortisol cocktail: https://amare.com/en-us/g10/NATALIE10 Sign Up for Natalie's Newsletter : https://marvelous-designer-6863.ck.page/fd348899af Seeking Health: www.natalietysdal.com/favorites  Before you go on Camera: https://www.natalietysdal.com/mediatraining Podcast Launch Guide: https://www.natalietysdal.com/mediatrainin Anti Burnout Worksheet: https://marvelous-designer-6863.ck.page/b6d4b2c9d2   Connect with Natalie  

Pool & Hot Tub Alliance Celebrating Their 5-Year AnniversaryPatent Pending Apple Watch SOS Feature Could Prevent DrowningsEarthquake in Taiwan Causes Waterfall From Rooftop Pool2024 Aqua 100Father and grandfather die after bid to rescue toddler in Gold Coast poolPool Brain New Feature - The Ability to Update Billing Settings in BulkPro Pool Inspectors two-day training courseRaypak $150 instant rebateLyon financial offers top-tier financing optionsPool Industry PodcastsBook of the Week: Difficult Conversations: How to Discuss What Matters MostQuote of the Week: It's not easy, but it's simple. - Eric ThomasPools in Culture: The Naughty Fork recently shared a video on how to make a “After-The-Pool Sandwich” Pool of the Week: Carbon Beach House in Malibu, CA by Kovac Design Studio 

POOL CHASERSSRS Distribution Announces Next Phase of Growth by Combining with The Home Depot to Better Serve Professional CustomersPentair Earns 2024 ENERGY STAR® Partner of the Year – Sustained Excellence AwardFluidra EARNS 2024 ENERGY STAR® Partner of the Year AWARDRecent Leslie's/Harris Poll Study Shows Nearly Three-Quarters of Americans Mistakenly Assume Clear Pool Water Is Clean, Swim-Safe WaterThe Premier League stadium with a rooftop swimming poolNY Swims will deliver $150 million in grant funding for localities to build out 10 new landmark public swimming poolsOff the deep end: France's love of swimming poolsPool Brain Announces New Feature - The Ability to Update Billing Settings in BulkPro Pool Inspectors is the definitive pool inspection company with a focus on helping pool professionals feel confident inspecting a pool and its equipment Raypak $150 instant rebate with the purchase of any Raypak or Rheem Crosswind V pool heaterLyon Financial: Industry best financingPool Industry PodcastsBook of the Week: Places We Swim: Exploring Australia's Best Beaches, Pools, Waterfalls, Lakes, Hot Springs and Gorges by Dillon Seitchik-Reardon Quote of the Week: Empty your mind, be formless, shapeless, like water. - Bruce LeePools in Culture: Red Bull boss Christian Horner and wife Geri Halliwell are in a fight with neighbors over ‘disrespectful' plans to build a swimming pool by an old churchyardPool of the Week: Sphere Pool at the Euphoria Retreat in Mystras, Greece

The journalism school at Northwestern University released a study about the state of news coverage in the United States. The study's director, researcher Sarah Stonbely, joined Family Life News for a conversation about how the media landscape has changed, and how the biases of many national media outlets makes local news coverage that much more important. However, she says, local news is hurting too. As traditional sources for news are hurting, many more Americans are living in what is described as a "news desert" -- a local region where people have only one sources (or zero!) for local news. Newspapers are drying up at a rate of two per week, fewer and fewer broadcasters focus on news, and much of the public now goes to social media to stay informed. Included in this interview: What troubles have arisen due to changes in news media, plus what are some current bright spots? When national outlets have skewed toward a single viewpoint (one side or the other the cultural or political spectrum), what role must local newswriters and newscasters take for their local audience? How should news organizations "fix" these dilemmas? What is essential for the consumers of news and information, as they seek balance, truth and insights? Dr. Sarah Stonbely is the director of the Local News Project from the Medill School of Journalism and Media at Northwestern University.  Their latest report is available here: localnewsinitiative.northwestern.edu/projects/state-of-local-news/2023/ Medill's News Initiative also has additional articles, research and analysis of what the news landscape is like these days, plus a data-based "MRI" of what is happening in news media -- with expectations of what trends will be next: localnewsinitiative.northwestern.edu/

Landslide Damages Homes, Destroys Swimming Pool in CaliforniaWatson's Acquires Florida Retailer Recreational WarehouseBofA Downgrades Latham Group Citing Weak Pool Construction MarketAdvertise in the next issue of Pool Magazine!Pool Brain: Open API (build your own integrations)$500 Rebate Pentair IntelliCenter Upgrade KitsAquastar Golden Ticket Giveaway at Western Pool & Spa ShowMoasure awarded top 3 best Small Organizations to work at in UKPro Pool Inspectors (Pool Inspection Software)Pro Pool Inspectors TrainingRaypak $150 instant rebate February 2nd through April 30thOffer industry best financing with Lyon FinancialFluidra Pro AcademyTradeshows: March 28 - March 30th Western Pool & Spa Show in Long Beach, CAPool Industry PodcastsBook of the Week: They Ask you Answer by Marcus SheridanQuote of the Week: "The ultimate content strategy is listening." - Marcus SheridanPools in Culture: The Scent of Sunscreen and Swimming Pool with VacationPool of the Week: SkateBnb located in Jacksonville Florida.

Thank you for tuning in to this weeks Flash Briefing. This is a weekly news update on everything related to swimming pools. Click here to submit news for the next flash briefing.Raypak $150 instant rebatePentair ringing bell at New York Stock ExchangePro Pool Inspectors Upcoming TrainingPool Brain's new Orenda Technologies IntegrationBest way to finance a pool is with Lyon FinancialAdvertise in the next issue of Pool Magazine!The Western Pool & Show in Long Beach, CAPool Industry PodcastsBook of the Week: Contested waters: A social history of swimming pools in America by Jeff WiltseQuote of the Week: Your most unhappy customers are your greatest source of learning." - Bill GatesPool of the Week: Marfa Ranch Pool by Design Ecology based in Austin Texas

Summary Brody Logan, a morning anchor and new father, joins Caroline Collins on her podcast. They discuss their time working together, Brody's experience taking paternity leave, and the challenges of balancing work and family life. Brody shares advice for those pursuing a career in broadcast journalism and emphasizes the importance of being true to oneself in the industry. The conversation concludes with a lighthearted discussion about Taylor Swift and Travis Kelce. Takeaways Taking paternity leave is important for fathers to bond with their newborns and support their partners. The news industry can be demanding, but it offers opportunities for creativity and personal growth. Being authentic and true to oneself is crucial for success in the broadcast journalism field. Balancing work and family life requires open communication and support from employers and loved ones. Chapters 00:00 Introduction and Technical Difficulties 01:08 Becoming Parents 03:08 Leaving KC 24 04:07 The Birth of Melody 05:08 Choosing the Name Melody 06:07 Taking Paternity Leave 07:04 Paternity Leave with Vandy 08:04 Pressure to Return to Work 09:06 The Importance of Taking Paternity Leave 10:02 Challenges of Balancing Work and Family 11:31 Work-Life Balance and Employer Support 12:55 Tech Issues and Start of Paternity Leave 14:20 Brody's Career and Personal Life 15:16 Vandy's Adjustment to Having a Sister 18:13 Advice for Those Pursuing a Career in Broadcast Journalism 19:13 The Benefits of Working in the News Industry 20:39 Learning and Growing in the Industry 22:39 Being Yourself in the News Business 24:05 Overcoming Challenges and Finding Success 25:52 Taylor Swift and Travis Kelce 26:51 Closing Remarks and Future Episodes Website: https://www.caroline-collins.com/general-6

Thank you for tuning in to this weeks Flash Briefing. This is a weekly news update on everything related to swimming pools. Click here to submit news for the next flash briefing.March 03, 2024 Weekly Flash Briefing Web PageSign Up for Pro Pool Inspectors TrainingOrenda dosing calculator integration with LSI, auto-dose even more chems, control dose targets / default dose chem & moreOffer industry best financing with Lyon FinancialAdvertise in the next issue of Pool Magazine! Email info@poolmagazine.comPool Magazine: Haviland Enterprises, Inc. Announces New $7 Million West Michigan Flagship Laboratory by Marianne TrustyThe public review and comment period is now open on PHTAMarch 28 - March 30 is the Western Pool & Spa Show in Long Beach, CAPool Chasers Podcast: Episode 268: Deliver High Quality Pool Inspections Using Pro Pool Inspectors App with Founder, Dennis BoydPoolside Perspectives Podcast: Episode 21: The Hub of Your Backyard Oasis: The Outdoor KitchenPool Guy Podcast Show: 5 New Episodes1. My Go To Swimming Pool Water Testers2. Time Saving Tips for Your Pool Service3. Is it Worth Your Time?4. State of the Pool Service Industry Report Top Takeaways5. Bottom Feeder 2024 Version - What is New and ImprovedPool Nation Podcast: Episode 184: Dustin, Danielle, and the Path to Pool Perfection: A Pro TalkTalking Pools Podcast: 4 New Episodes1. Unveiling the Secrets of Mineral Pools - Part 022. Navigating Preseason Preparation, Part 23. Swimming Pool Distributor Monopolies & Relationships4. Safety Cover Opening Myths Exposed with Jeff Duke of LoopLocLet's Talk About Pools Podcast: Business Consulting with Michelle KavanaughBook of the Week: Ocean Pools by Chris ChenQuote of the Week: Swimming is a way for us to remember how to play.” Bonnie TsuiPools in Culture: Seinfeld's 118th episode "The Pool Guy"Pool of the Week: Yona Beach. The worlds first floating beach club

Meta is getting rid of the news tab in Facebook, a judge rules Tesla must face a class action lawsuit from nearly 6000 Black workers, and Elon Musk is suing OpenAI and its CEO Sam Altman. MP3 Please SUBSCRIBE HERE. You can get an ad-free feed of Daily Tech Headlines for $3 a month here.Continue reading "Facebook Is Getting Out Of The News Business – DTH"

PoolCorp Announces Investor DayThe Great Pool DebateThis Pool Was Designed Specifically For a LamborghiniPro Pool Inspectors: The Pro Pool Inspectors App is the definitive pool inspection software on the market.Lyon financial: If you're a pool builder that wants to offer industry best financing to your customers visit Lyon Financial to set up an account. March 2024 TradeshowsMarch 28 - March 30 is the Western Pool & Spa Show in Long Beach, CAPool Industry PodcastsBook of the Week: Swim & Sun: A Monocle Guide: Hot beach clubs, Perfect pools, Lake havens (The Monocle Series)Quote of the Week:"Return to old watering holes for more than water; friends and dreams are there to meet you ." - African ProverbPools in Culture : Icelandic swimming pool culture and historyPool of the Week: Grand Paradisco Ibiza

February 17, 2024 Weekly Flash Briefing: Swimming Pools, Industry News, Business & CulturePool Chasers WebsiteInstagramFacebookYouTubeJMax Collaborating with Pul for the Pul pulcollect_LD1Celebrating 25 years of WaterShapesTwinscape Introduces Hydrofloors-ProLinePro Pool Inspectors WebsitePro Pool Inspectors TrainingLyon financial: Industry Best FinancingFeb 19-21: Southeast Pool & Spa ShowFeb 21-23: National Plasterers Council Annual ConventionFeb 23-24: Everything Under The Sun ExpoPool Industry PodcastsPools in Culture: Irishman & 70's Howard Johnson's PoolPool of the Week: Casa To in Puerto Escondido, MexicoBook of the Week: Crucial Conversations: Tools for Talking When Stakes Are High, Second Edition by Joseph GrennyQuote of the Week: In time and with water, everything changes. - Leonardo da Vinci

Florida Considers Legislation Addressing Scope of Work and Recovery FundMeet the Incoming Chairman for the National Plasterers CouncilHeritage Pool Supply Group announces expansion in Minneapolis with the acquisition of Custom Distribution, Inc.Pro Pool Inspectors - Pool Inspection SoftwareLyon Financial - Industry Best Financing February 2024 Trade ShowsFeb 10-17: AOAP Professionals Annual Conference and NDPA Water Safety ConferenceFeb 14-17: Southwest Pool & Spa ShowFeb 19-21: Southeast Pool & Spa ShowFeb 21-23: National Plasterers Council Annual ConventionFeb 23-24: Everything Under The Sun ExpoPool Industry PodcastsPool Chasers Podcast Poolside Perspectives PodcastPool Guy Podcast Show Rule Your Pool by Orenda TechnologiesPool Nation PodcastTalking Pools PodcastThe Deep End Pool PodcastQuote of the Week: "When you're GOOD at something, you'll tell everyone. When you're GREAT at something, they'll tell you." - Walter Payton, Chicago BearsBook of the Week: Tricks of the Trade to Success: The Magic of Creating Your Ta-daaah! in Business and in Life by Paul Kelly the founder of Parker & Sons Pool of the Week: Stadium Swim at the Circa in Las Vegas, NV

La exprocuradora general de Panamá, Kenia Porcell, explicó en entrevista con Carmen Aristegui los posibles escenarios legales del futuro del expresidente Ricardo Martinelli, quien se encuentra refugiado en la embajada de Nicaragua en Panamá, tras recibir el otorgamiento de asilo en ese país. Martinelli fue sentenciado a 10 años de cárcel en Panamá por el caso "News Business". Learn more about your ad choices. Visit podcastchoices.com/adchoices

February 4 Flash Briefing Web PageRiverbend Sandler Pools Acquires Hauk Custom PoolsResort Will Pay Record $26 Million Settlement for Chlorine Burns in PoolOne of David Hockney's First Pool Paintings Is Going on View for the First Time in 40 YearsLyon Financial sponsoring the K9s for WarriorsPro Pool Inspectors is the definitive pool inspection app on the market!Pro Pool TrainingSkimmer: The State of Pool Service Industry ReportFebruary 2024 Trade ShowsNew Pool Industry PodcastsQuote of the Week: "If you're not having fun, then you're not going to do a good job." - Bill BensleyBook of the Week: More Escapism Hotels, Resorts and Gardens around the World by Bill BensleyPools in Culture: Redbull Formula 1 Monaco GP Pool Ritual Swaps Water for Ball PitPool of the Week: Capella Ubud, Bali designed by Bill Bensley

Welcome to Pool Chasers Weekly Flash Briefing. The latest news in the swimming pool industry.GOT NEWS? Email poolchasers.greg@gmail.comJanuary 28 2024 Weekly Flash Briefing Web PageLyon Financial sponsoring the K9s for WarriorsPro Pool Inspectors is the definitive pool inspection app on the market!Pro Pool TrainingFlorida Swimming Pool Association (FSPA) Scores $20 Million Industry Win with Florida Department of HealthSkimmer: The State of Pool Service Industry ReportPool Owners Face Costly Consequences of Freezing TemperaturesPoolCorp acquires Shoreline Pool DistributionFluidra Commits $100,000 to Step Into Swim Drowning Prevention InitiativeFebruary 2024 Trade ShowsNew Pool Industry PodcastsQuote of the Week: “What you are afraid of is never as bad as what you imagine. The fear you let build up in your mind is worse than the situation that actually exists.”Book of the Week: Who Moved My Cheese? By Spencer Johnson, M.DPools in Culture: Lebron James Nike CommercialPool of the Week: Figueira da Foz a City in Portugal

Welcome to January 21st Flash Briefing. If you have some exciting news you would like to share with us you can email poolchasers.greg@gmail.com Lyon FinancialPool MagazinePool BrainPebble TechnologyPHTAWatershape UniversityHaywardPEPJan 22-25 World of ConcreteJan 23-25 The Pool & Spa ShowPool Chasers PodcastPoolside Perspectives PodcastPool Guy Podcast ShowThe Deep End Pool PodcastPool Nation PodcastTalking PoolsQuote of the Week: “A year from now you may wish you had started today.” — Karen LambBook of the Week: Come Up for Air: How Teams Can Leverage Systems and Tools to Stop Drowning in Work by Nick SonnenbergPools in Culture: A New Floating Pool Will Reclaim NYC's Rivers For Public Swimming

SBA COVID Loans Grace PeriodFedEx New E-Commerce Platform Competes with AmazonCES UpdateGoogle Accounts At Risk, Do This NOW!Gen-Z Attitude & Goals UpdateHarvard Tells Us the "Right" Way to Build a Brand!Check out this week's news updates, build Strong Business, and serve your customers better!We are all impacted by the economy and tech advancements. Your clients are too!+Being informed is an integral part of the success of any community or business. +You now have extra things to talk to your customers about!Sources:https://www.inc.com/ali-donaldson/sba-offers-grace-period-to-business-owners-with-covid-era-loans.html+https://www.theverge.com/2024/1/14/24038042/fedex-fdx-e-commerce-platform-amazon-rival-shoprunner+https://www.livescience.com/technology/ces-2024-5-new-tech-products-stealing-the-show-this-year+https://www.malwarebytes.com/blog/news/2024/01/info-stealers-can-steal-cookies-for-permanent-access-to-your-google-account/amp+https://www.cnbc.com/2024/01/18/gen-z-says-they-have-it-harder-than-their-parents-did.html+https://hbr.org/2024/01/the-right-way-to-build-your-brandComing up in the hair industry and visiting London for classes, I noticed that hairdressers were held in higher esteem there than in the USA...I want that for us!One of our missions is to raise the esteem and perceived importance & value of hairdressers across the USA. HS NEWS is part of that effort. We believe to achieve this goal, we must raise the bar of professionalism, service, and sophistication of hairdressers. We hope you enjoy the news and look forward to your comments!Is this useful?Is this interesting?Are there any other topics you pay attention to that you believe help you run your business or serve your customers?DISCLAIMER: Robert holds a B.A. in Business Administration with a Minor in Finance. Robert curates the news, explaining his understanding. We suggest you use this information to talk with your financial advisor, business advisor, and/or CPA. Legal counsel may be required for some of your decisions as well. If you want business advice from Hairdresser Strong, you can hire us as a consultant/advisor, but we are not financial advisors, lawyers, or accountants.THIS IS NOT FINANCIAL ADVICE. THIS IS FOR ENTERTAINMENT PURPOSES ONLY. IF YOU NEED LEGAL, TAX, OR FINANCIAL ADVICE, SEE A LAWYER, CPA, OR FINANCIAL ADVISOR, RESPECTIVELY#hair #hairnews #hairpreneur #beautypreneur #hairdresserstrong #hairdresser #strong #entrepreneur

Lyon Financial January 2024 Trade ShowsJan 16-18 Mid America Pool Spa & Outdoor Living ShowJan 18-20 Desert Pool & Spa ShowJan 22-25 World of ConcreteJan 23-25 The Pool & Spa ShowPool Industry PodcastsPool Chasers Podcast:Episode 267: The Art of Selling Pools: Sales Team Full Support & Trusting Sub-Contractors with Blue Haven Pools CEO, Ryan RipleyPool Magazine Podcast:Two Hot New Tenjam Products You'll See Poolside This SummerPool Magazine Builder Profile: Thomas Pools & SpasEdwards Pool Construction is Setting The Bar for Luxury Pools in WichitaPoolside Perspectives Podcast:Episode 14: The Homeowners Backyard Wellness: The Spa, The Hot Tub and The Cold PlungePool Guy Podcast Show:How to get your Customers to pay for everythingWhich Polaris Pressure Cleaner is the Best?Best ways to Avoid Mistakes out on Your Pool RouteAnswering Your YouTube Questions Volume 10Swimming Pool Money Saving TipsRule Your Pool Podcast by Orenda:Unnaturally NaturalThe Deep End Pool Podcast:Episode 107: Easing Fears in the Face of the Arctic Blast, and the Value of Business Reviews and VettingPool Nation Podcast:Episode 177: Pool Nation Boot Camp: Mastering Your Business - Mastering Your CraftTalking Pools Podcast:Cleaning Pools is BustYour Back Work!Wayne: Chlorine is Your Friend!Avoiding the Final Destination Main Drain GratePeter, Shane, & Lee: Are You Down with PPE?The National Plasters Council Presents “Smooth Finish”2024 Tradeshow Season with the NPCQuote of the Week:"The ultimate measure of a man is not where he stands in moments of comfort and convenience, but where he stands at times of challenge and controversy.”Book of the Week:The Essential Martin Luther King JrPools in CultureJudge Judy: Homeowners Have the Swimming Pool Blues!

In the first pod of 2024, the gang previews the year in VC to come and OpenAI vs. NYT. Plus, layoffs, boomerang VC and Brit's oh-so-Brit resolution. --- Send in a voice message: https://podcasters.spotify.com/pod/show/moreorlesspod/message

Swimming Pool Industry NewsPool Bains Routing & SchedulingLyon Financial at the Southwest Pool & Spa Show. Booth 419Episode 266: How Swimming Pool Financing Works & How to get the Lowest Rates + Longest Terms for the Lowest Payment Possible with Lyon Financial PHTA & Genesis D265: Master Designer Methods with Kirk Bianchi January 8, at 6 p.m. ET.Pool Pro InspectorsJanuary 2024 Trade ShowsJan 16-18 Mid America Pool Spa & Outdoor Living ShowJan 18-20 Desert Pool & Spa ShowJan 22-25 World of ConcreteJan 23-25 The Pool & Spa ShowPool Industry PodcastsPool Chasers Podcast: How Swimming Pool Financing Works & How to get the Lowest Rates + Longest Terms for the Lowest Terms for the Lowest Payment Possible with Lyon FinancialPool Magazine Podcast: For Over 60 Years Master Pools Guild Has Been Supporting Custom Pool BuildersPoolside Perspectives Podcast: Episode 13: 2024 Trends for the Homeowner's Dream BackyardPool Guy Podcast Show: Tips on Vacuuming an Attached SpaRule Your Pool Podcast by Orenda: Chemical product percentages and molar weight ratiosThe Deep End Pool Podcast: Episode 106: Clear Comfort & NPC InterviewsPool Nation Podcast: Episode 176: What Pool Nation is up to in 2024!Talking Pools: Rudy & Andrea: Rejecting Manufacturer / Distribution Price Increases, Maximizing MarginsLet's Talk About Pools Podcast: Cyclone Filter Tools for Pool ProsQuote of the Week:"If there is magic on this planet, it is contained in water." Loren EiseleyBook of the Week:The Hidden Messages in Water by Masaru EmotoPools in CultureNight Swim

Bienvenue dans ce nouvel épisode de Sans Permission! Aujourd'hui, Baloo nous rejoint pour nous parler de son parcours, de l'industrie musicale, et et plain d'autres sujets comme d'habitude. Bon visionnage !

[00:29] Pool Brain: Manage Multiple Bodies of water [00:49] Lyon financial: Best Swimming Pool Financing[01:25] Pool Magazine: The Pool & Spa Show in Atlantic City Booth 3203[01:50] JMax Plumbing: 2023 Awards Ceremony [02:41] AquaStar: Free Aqua Webinar December 19[03:10] PEP: Desert Golf Tournament at Desert Willow Golf Resort in Palm Desert California [03:30] Raypak: Elevation Tour [03:47] NPT: New Mesa, AZ Location[04:14] Aquareader: Floating Book/Tablet Caddy for Bath, Pool, and Hot Tub [04:27] Joe & JoseRin: Hot Tub Booster Seat Cushion [04:37] Milo: Action Communicator[05:11] Mid America Pool Spa & Outdoor Living Show: Indianapolis, IN January 16th[05:18] World of Concrete: Las Vegas, NV starts January 22nd[05:24] The Pool & Spa Show: Atlantic City New Jersey starts January 23rd[05:30] Pool Industry Podcasts[06:27] Quote of the Week: Sweat more during peace: Bleed less during war. - Sun Tzu[06:34] Book of the Week: Grit: The Power of Passion and Perseverance by Angela Duckworth

Pool Brain: Route profit reportLyon Financial: Pool builder sign upPool Magazine: Booth 3203 at The Pool & Spa ShowAquaStar: Optimizing VS Pumps Webinar Dec, 19Tankproof: Gumbo Nite Fundraiser Dec, 6th Austin, TXWatershape University: Major Renovations in Atlantic City on Sunday, January 21PEP: Christmas Toy Drive December 7thForm Smart Swim Goggles: The only goggle with an Augmented RealityKanga Loaders: New Kanga 220 compact mini loaderZadro: Large Towel Warmer BucketAquaview Glass Pool Fences & Railing SystemsTradeshow: The Mid America Pool Spa & Outdoor Living Show Jan 16-18Tradeshow: World of Concrete Jan 22-25Tradeshow: The Pool & Spa Show Jan 23-25Pool Chasers: Recap of the International Pool Spa Patio Expo in Las VegasTalking Pools: Overrated Pool Chemicals & manufacturer LawsuitsPool Guy Podcast Show: BWT PK Turbo & water Tech Battery Leaf VacPool Nation: Was Edgar a Good or Bad Influence on JohnPoolside Perspectives Podcast: Your Backyard Wow Features Pt.1 Lighting, Fire and Style of your SpaceThe Deep End Pool Podcast: The Twelve Tips of Pool Care. It's Christmas time y'all!Quote of the Week:Book of Week: The 7-Power Contractor by Al LeviPools in Culture: Kanye West & Kim Kardashian AD Interview

November 26th Weekly Flash Briefing: Swimming Pools, Industry News, Business & Culture. Topics Discussed: Pal Lighting: Introducing the Inverter Heat PumpPool Brain: View route stop duration times on a graph Lyon Financial: Lock in 2023 pool prices PHTA: PHTA Economic Impact StudyFluidra: Fluidra Pro Academy in-person training classesSCP: New Mesa, AZ Location. Superstition Springs Branch 644Twinscape: Introducing Hydrofloors StreamlinePiscina & Wellness Barcelona at the Gran Via Venue in Barcelona Spain Pool Industry Podcasts Quote of the Week: “Success is not final, failure is not fatal: it is the courage to continue that counts.” – Winston Churchill Book of the Week: They Ask, You Answer: A Revolutionary Approach to Inbound Sales, Content Marketing, and Today's Digital Consumer by Marcus SheridanPools in Culture: Mike Birbiglia: The Old Man & The Pool

Bridget Williams is a veteran of the industry. I first got to know Bridget when she was at Business Insider prior to heading to Food52 before landing at Hearst Newspapers in tk, where she is chief commercial officer. On this week's episode of The Rebooting Show, we spoke about the progress toward a sustainable business model for Hearst news outlets like The Houston Chronicle, The San Francisco Chronicle and others around the country. All told, Hearst newspaper properties have 400,000 digital subscribers. Bridget and I discuss how a "thoughtful mercenary" approach to local news means looking to non-news products to provide utility to communities to subsidize the critical impact journalism that is disappearing from many places.

Our guest is Steve Murphy on his new book on 45 years in the news business.

00:29 Pool Magazine 2024 Media Kit00:55 Lyon Financial Pool Loan Calculator01:17 Pool Brain Equipment Tracking Feature02:22 Hasa Cold Water Can Make Your Pool More Aggressive02:40 Blue Square Manufacturing Removing the Need to Pull a Light Cord03:24 Clear Comfort Leading AOP Pool Treatment System03:42 Natural Chemistry Free Online Training04:16 Taylor Technologies complete line of test strips for the pool professional04:45 Moasure One is a Motion-Based Measuring Device, Making Difficult Measuring Easy05:30 Pool Industry Podcasts06:36 Quote of the Week06:47 Book of the Week06:54 Pools on Culture

October 22nd Weekly Flash Briefing Web PageBlue Square Manufacturing: Removing the need to pull a light cordClear Comfort: Leading AOP pool treatment systemNatural Chemistry: Specialty chemicals & free virtual trainingTaylor Technologies: Professional test stripsPool Brain: 2023 PSP/EXPO Las VegasMoasure ONE: Making difficult measuring easyRayPak: World Waterpark Association Symposium & TradeshowPHTA: New reports availableBullfrog Spas: The new S200 is fully equippedBreeo: The X Series from Breeo elevates your fire pit experiencePool Industry PodcastsQuote of the Week: You never know who's swimming naked until the tide goes out.” Warren BuffettBook of the Week: Poolside with Slim AaronsPools in Culture: Joe Rogan episode 1965 with David Choe

News roundup for this week! Prayers !

[00:00:31] Pool Brain: Pool Brain at Las Vegas PSP Expo[00:00:49] Pool Magazine: 10 Ways to Throw The Ultimate Halloween Party in the Privacy of Your Own Backyard[00:01:22] Lyon Financial: Upcoming Pool Financing 101 Podcast Episode[00:01:51] Jandy: The Jandy SpeedSet Controller[00:02:48] Island Stone: Sukabumi Select[00:03:49] Raypak: Did you know? New Crosswind V Heat Pump Pool Heater[00:04:38] Hasa: Phoenix Event - Pool Chemistry Certified Residential Course[00:05:00] Luxury Pools + Outdoor Living: Pinnacle Awards 2023[00:05:13] Pool Nation: Pool Nation Awards 2023 officially closes today[00:05:29] Primate: Can Primate Pole Handle Heavy Vac?[00:06:03] Anderson Manufacturing: Tools for Leaks & PHTA Education Partner[00:06:32] Tankproof: Signup to Newsletter[00:06:46] Environmental Pools: Hiring in Bolton, MA - Pool Service Division[00:07:21] Pool Industry Podcasts:[00:08:21] Pool Industry Trade Shows: The International Pool Spa Patio Expo in Las Vegas NV November 10-15[00:08:48] Book of the Week: The 2-Hour Cocktail Party by Nick Gray[00:09:06] Quote of the Week: Do what you love. Do what you're good at. Do what the world needs. Do what you can get paid for. - Ikigai[00:09:18] Pools in Culture: Poolman starring Chris Pine

Welcome to our first Flash Briefing! Each week we will share updates from various brands & people in the swimming pool industry along with resources we think would be helpful and maybe even a little fun and inspiration. If you have some upcoming exciting news. You can email me at poolchasers.greg@gmail.com or visit https://www.poolchasers.com/ [00:45] Pool Brain: NPP Chooses Pool Brain to Optimize Operations At All Branches Nationwide [01:34] Pool Magazine: Pool Magazine will be exhibiting at the PSP Deck Expo this November in Las Vegas. Interested in a free ticket to the show? Use promo code: POOLMAG23 for free expo tickets! [02:00] Lyon Financial: Lyon Financial can help you sell more pools by offering your customers the industry's best financing options![02:42] Jandy: Jandy's new Infinite WaterColors™ LED Lights offer all the colors of the rainbow and more![03:15] Raypak: Important reminder that Raypak has some upcoming training for pros in the California market. [03:44] Primate: Primate Pool Tools, leading the way in carbon fiber technology! Offering the strongest and lightest poles, the best warranty coverage & customer service and even custom designed poles! Use promo code poolchasers20 for $20 off your order. Primate Pool Lock [04:46] Anderson Manufacturing: Anderson Manufacturing is now a certified PHTA Education Partner! Get Training Dates & Info by clicking the link. [05:03] TankProof: The most common cause of drowning is not knowing how to swim. Since 2011 Tankproof has been Saving lives by providing free swim lessons to kids across the country. Visit Tankproof website to see how you can donate or volunteer.[05:22] PHTA: PHTA announces a new event MasterMind Summit. The event is designed to inspire, elevate, and challenge your way of thinking. This will be held from December 10-11 in Ft. Lauderdale, FL.05:35 Environmental Pools: Environmental Pools is seeking employment opportunities within their pool service division. Whether you have lead technical and automation experience or cleaning experience they are looking to invest and employ individuals that want to continue to grow and excel in the pool service industry.[06:28] Pool Industry Podcasts: [07:15] International Pool Spa Patio Expo[07:31] Book of the Week[07:42] Quote of the Week[07:47] Pools in Movies

Is Threads a threat to Twitter or new fad that will fade? What are some of the initial reactions of social media experts? These are some of the questions Claire Atkinson is tackling in The Media Mix. This episode is all about where social media is headed next with Gary Vee talking about Web3, Matt Navarra discussing Threads and the future of social plus Emily Bell on whether politics and news will come to dominate Threads despite Meta's intentions. Then entrepreneur Jon Bond has some new ideas for Twitter. For more, subscribe to the podcast and The Media Mix newsletter. Have ideas? Email us at themediamixus@gmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Columbus Dispatch opinion and engagement editor Amelia Robinson speaks with WOSU "All Sides" host Ann Fisher on the latest episode of the “Then What Happened?” podcast. During this edition we talk about making the switch from print to radio journalism, being shipped all over the place, and Jimmy Carter. Next Ann shares the bad habit and good skills that led her to a life as a reporter, discuss why listening is so important, democracy dangling on the edge of a cliff and hear about Ann's next adventures in her upcoming retirement.

Mind-Blowing Real Estate Strategies for Self-Employed Business Owners! Exclusive Insider Info: Revealing the Truth Behind Banks Too Big To Fail - Exciting for All Business Owners CONNECT WITH HIM https://www.amerinotexchange.com/ Subscribe to this channel now!  https://www.youtube.com/user/lunidelouis/?sub_confirmation=1    ---------------------------------------------------- Join our exclusive Facebook group @ https://www.facebook.com/groups/339709559955223  --------------------------------------------------- Looking for accountability to do your morning routine -- join us tomorrow morning, it's FREE:   https://bestmorningroutineever.com/  ----------------------------------------­­­­­­­-------------

They are in the obedience business.

Today's guest is Harleen Kaur, co-founder and CEO of “Ground News” a platform that makes it easy to compare news sources, read between the lines of media bias and break free from algorithms…Basically, it's a news source that tells the truth without a political slant, which is pretty damn rare these days. Harleen is a remarkable woman and creative and a person who has never let an obstacle stand in her way…She went from having her high school math teacher tell her she couldn't pass to becoming a top aerospace engineer to transitioning her career several times until she decided to revolutionize the News Business with The Truth. From Today's Chat, You'll Learn: -Why the most creative choice is going back to basics -How to overcome early childhood programming & release limitations -Why unconditional love is one of the most underestimated head starts you can have in life -The power of the twisty and ever-changing creative path -How to reinvent yourself & release fear of change -How to go back to the definition of something -Why The truth alone is revolutionary. The basics are revolutionary -Whether the liberal media could have helped Trump get elected - Why You're Not 100% Right and why that's empowering -The meaning of SOULCIAL Justice -Why you should be open to being wrong -The benefits of having an open mind -The benefit.power of being an outsider -AND MORE! LINKS: Check out Ground News Here: https://check.ground.news/unleash (CANNOT RECOMMEND ENOUGH!!!!) Remember to Rate, Review and Follow Unleash on Apple Podcasts, Spotify or wherever you get your pods! Follow the show on Instagram: @unleashyourinnercreative Follow me: @LaurenLoGrasso Find out what I am up to and more: https://linktr.ee/laurenlograsso --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/unleashyourinnercreative/message