Podcasts about North Texas

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Play Episode Listen Later Oct 8, 2025 18:07

College football analyst Shehan Jeyarajah of CBS Sports joins the show to break down one of the wildest weeks of the season. From Texas and Penn State's shocking losses to the ripple effects across the playoff race, Jeyarajah explains why the chaos may only be beginning. He also dives into Oklahoma's defensive dominance, the Red River showdown's stakes, and how South Florida and North Texas are quietly building something special in 2025. #collegefootball #cfb #acc #big12 #bigten #sec Learn more about your ad choices. Visit megaphone.fm/adchoices

#158 Jackson Scribner

I'm a fan of...

Play Episode Listen Later Oct 8, 2025 135:06

Jackson Scribner is a musician, singer, and songwriter from North Texas. His latest album, Depression Kids, marks his continued growth as a writer, composer, and performer in the folk, indie, and Americana scene. The album is available for streaming everywhere but, be sure to grab a vinyl while you can. Enjoy! I'M A FAN OF: https://linktr.ee/Imafanof Jackson Scribner: Depression Kids Vinyl: https://statefairrecords.myshopify.com/collections/pre-orders?fbclid=PAZXh0bgNhZW0CMTEAAacNyKHk86WPUbR0V8YlKIU7fm9wCxWlQE7AJTbLyyS32wTGMNquuxZocdqgpg_aem_733HGHXAS9jYQh3MtiBgcQ Spotify: https://open.spotify.com/artist/4lL98HhHgazdQYmygf5WWT IG: https://www.instagram.com/scribnerjackson/ FB: https://www.facebook.com/jackson.scribner.1/

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NORTH TEXAS EAGLE: USF Preview

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Play Episode Listen Later Oct 8, 2025 18:52

JD and Sanoe preview the "biggest game in UNT history" Learn more about your ad choices. Visit megaphone.fm/adchoices

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161: From Irritant to Impact: How Yvette Lopez Sparked a Movement for Belonging

What's Your Shine?

Play Episode Listen Later Oct 8, 2025 64:34

Join Dr. Shine on What's Your Shine? The Happy Podcast for an inspiring kickoff to the season with Yvette Lopez—community leader, bridge builder, and founder of Latinos in Grapevine. Yvette shares her remarkable journey from growing up between Brooklyn, the Dominican Republic, and Florida, to serving as an advisor to the Dominican Republic's president, to now leading initiatives that elevate Latino voices in North Texas. Her story highlights resilience, responsibility, and the power of using your strengths to make an impact. The episode explores the founding of Latinos in Grapevine, which began when Yvette mobilized during a community crisis to share vital information in Spanish. What started as a simple act of service became a thriving movement, connecting families and creating space for belonging Together, Claudia and Yvette discuss how irritants often spark innovation, why cultural identity matters in leadership, and how tools like CliftonStrengths can unlock confidence, fight imposter syndrome, and create ripple effects that strengthen entire communities Key Topics: Leadership rooted in identity and resilience Building bridges between cultures and communities The story behind Latinos in Grapevine Turning irritants into opportunities for impact Using strengths as superpowers for growth This episode is a call to action: true community is built when we lead with courage, connect across differences, and create spaces where everyone belongs.

Paul Catalina's Top 5 QB Battles this Weekend

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Play Episode Listen Later Oct 7, 2025 10:16

Paul Catalina, host of Paul Catalina's Top Five presented by Flag & Anthem, breaks down the best quarterback battles in college football this weekend. From Drew Mastermaker's rise at North Texas to Ty Simpson's dominance at Alabama and Dante Moore's breakout at Oregon, Paul highlights the matchups that could define the playoff race Learn more about your ad choices. Visit megaphone.fm/adchoices

How Do We Measure Creativity? Rethinking Assessment in Education with Selcuk Acar

Fueling Creativity in Education

Play Episode Listen Later Oct 7, 2025 41:30

Can we really measure creativity in the classroom—or are we missing the bigger picture? In this engaging episode of the Fueling Creativity in Education Podcast, hosts Dr. Matthew Worwood and Dr. Cyndi Burnett sit down with Dr. Selçuk Acar, Professor of Educational Psychology at the University of North Texas and a leading voice in creativity assessment. Together, they dive deep into the complexities of measuring creativity in educational settings, examining the ongoing debate between domain-general and domain-specific creativity, and discussing the challenges teachers face in recognizing and nurturing creative potential among students. Dr. Acar offers practical advice for educators, emphasizing the importance of open-ended, ill-defined questions to encourage creative thought, and highlights emerging tools and strategies for integrating creativity assessment directly into classroom content. A central focus of the discussion is Dr. Acar's work on MOtES, a groundbreaking new measure of original thinking that leverages AI technology to objectively and efficiently score creative responses. The conversation explores how AI is revolutionizing creativity assessment, making it more accessible and scalable in educational environments, and the broader implications this holds for teaching and learning. Dr. Acar reflects on his own formative creative experiences as both a student and educator, underscoring the lifelong value of cultivating curiosity and original thinking. Whether you're a teacher, administrator, or researcher, this episode is packed with actionable insights and inspiring perspectives on the future of creativity in schools. Be sure to subscribe on your favorite platform and sign up for our Extra Fuel newsletter for more resources and inspiration. Visit FuelingCreativityPodcast.com for more information or email us at questions@fuelingcreativitypodcast.com.

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Dallas Stars have engaged with multiple North Texas cities about possible relocation ... and more news

Dishing with Stephanie's Dish

Play Episode Listen Later Oct 6, 2025 6:38

The Dallas Stars have begun to seriously consider leaving Dallas with an uncertain future at American Airlines Center beyond 2031. The Stars have been in discussion with Plano, Frisco, The Colony, Arlington and Fort Worth as potential destinations to build a new arena. In other news, look close at the men serving barbecue in an upcoming episode of Season 2 of Landman. They're real Texas pitmasters, called up for their first acting gigs. A few months ago, the owner of Hurtado Barbecue, Brandon Hurtado, and three of his employees spent a day on the set of Landman, acting as extras; also, the Texas Rangers' managerial search didn't last long, and the team didn't have to look far. Skip Schumaker will move from the front office, where he served as senior advisor to President of Baseball Operations Chris Young, to the dugout. Schumaker signed a four-year deal through the 2029 season; and Dallas is the fourth most expensive rental market in Dallas-Fort Worth. That's according to a Wednesday report. The report, published by rental marketplace Zumper, analyzed active listings from the last month to rank cities by how expensive they are now and how fast their rents are growing. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hank Shaw @huntgathercook is a James Beard Award-winning author of 5 cookbooks, a chef, a forager and a hunter.

Play Episode Listen Later Oct 3, 2025 31:22

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

united states god american university amazon california texas europe english babies stories mexico americans michigan arizona spanish minnesota north america chefs illinois wisconsin iowa mexican republicans southern california hunt midwest new mexico recipes chances pacific san antonio bone substack mexico city el paso advantages roast borderlands dish harsh north texas tijuana rio grande interstate basil chihuahua oaxaca sonora made in america made in china amarillo random house award winning author bismarck acorns print on demand tex mex spanglish cookbooks dried southwestern dishing yucatan parsley tamaulipas coahuila forager americanized figuratively velveeta big bend michoacan parisa yaqui big bend national park pima pioneer press crookston news business tannins hank shaw paul pioneer press and st james beard award winning chichis cowgirl creamery stephanie yeah stephanie well stephanie it stephanie there stephanie oh stephanie right

Hank Shaw @huntgathercook is a James Beard Award-winning author of 5 cookbooks, a chef, a forager and a hunter.

Makers of Minnesota

Play Episode Listen Later Oct 3, 2025 31:22

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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The Old Lady Killer: Billy Chemimir (10/1/25)

Beyond The Horizon

Play Episode Listen Later Oct 2, 2025 30:44 Transcription Available

Billy Kipkorir Chemirmir was a Kenyan-American murderer and suspected serial killer linked to a string of deaths among elderly women in North Texas. Between 2016 and 2018, he is believed to have posed as a caregiver or maintenance worker to gain access to senior living communities, where he smothered victims—often with pillows—before stealing jewelry and valuables. Though investigators connected him to more than 20 suspicious deaths, he was formally indicted on 22 capital murder counts. Ultimately, he was convicted of two murders in Dallas County and sentenced to life in prison without parole.In September 2023, while serving his sentence in the Coffield Unit in Texas, Chemirmir was killed by his cellmate. His crimes exposed systemic flaws in how elderly deaths were classified, as many of his victims' deaths were initially written off as natural causes, delaying recognition of his pattern. The case sparked outrage and demands for reforms in oversight of senior housing facilities and postmortem investigations, highlighting the vulnerability of elderly populations to predatory violence.to contact me:bobbycapucci@protonmail.com

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Eric Morris on North Texas Starting 5-0 and QB Development

texas sports development morris north texas starting 5 mean green eric morris

Play Episode Listen Later Oct 2, 2025 23:18

Eric Morris, head football coach at North Texas, joins 365 Sports to discuss the Mean Green's rise this season, the breakout performance of quarterback Drew Mestemaker, and the challenges ahead as Big 12 play heats up. Morris also shares insight on building a winning culture, the importance of recruiting in Texas, and how his team is preparing for the next step. #collegefootball #cfb #meangreen #unt Learn more about your ad choices. Visit megaphone.fm/adchoices

Debate over future of Dallas City Hall begins as repair costs could hit $100 million ... and more news

The Moscow Murders and More

Play Episode Listen Later Oct 2, 2025 6:01

With mounting repair costs that could top $100 million, Dallas' City Hall is at the center of what likely will be a public and emotional conversation about whether to salvage the brutalist building or tear it down. City Hall's problems go beyond faulty wiring and a leaky parking garage. In other news, a Southlake woman accused of trafficking women to a New York City financier's “sex dungeon” worked as a substitute teacher for Carroll ISD. In a page-long statement Tuesday, Carroll ISD school board president Cam Bryan acknowledged that 45-year-old Jennifer Powers worked at the district but did not say how long. Bryan went on to say that “the individual in question is no longer employed by Carroll ISD, has been fully removed from all roles, and no longer has any access to our campuses or facilities.” Also, the stadium arms race in North Texas has cooled drastically. Why? And, for the second time in two years, Dallas has delayed its plan to end alleyway trash and recycling pickup for thousands of households after strong resident opposition. City Manager Kimberly Bizor Tolbert announced Wednesday that the phaseout, originally set for January, is now on hold. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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The Old Lady Killer: Billy Chemimir (10/1/25)

Play Episode Listen Later Oct 1, 2025 30:44 Transcription Available

Billy Kipkorir Chemirmir was a Kenyan-American murderer and suspected serial killer linked to a string of deaths among elderly women in North Texas. Between 2016 and 2018, he is believed to have posed as a caregiver or maintenance worker to gain access to senior living communities, where he smothered victims—often with pillows—before stealing jewelry and valuables. Though investigators connected him to more than 20 suspicious deaths, he was formally indicted on 22 capital murder counts. Ultimately, he was convicted of two murders in Dallas County and sentenced to life in prison without parole.In September 2023, while serving his sentence in the Coffield Unit in Texas, Chemirmir was killed by his cellmate. His crimes exposed systemic flaws in how elderly deaths were classified, as many of his victims' deaths were initially written off as natural causes, delaying recognition of his pattern. The case sparked outrage and demands for reforms in oversight of senior housing facilities and postmortem investigations, highlighting the vulnerability of elderly populations to predatory violence.to contact me:bobbycapucci@protonmail.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-moscow-murders-and-more--5852883/support.

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Episode 405 ★ Kind of Cool Together

Bowl After Bowl

Play Episode Listen Later Oct 1, 2025 195:25

VALUE FOR VALUE Thank you to the Bowl After Bowl Episode 405 Producers: SirCandinavia, RyanV4V, NetNed, harvhat, ChadF, piez, Boolysteed, MaryKate-Ultra, ericpp, Kolomona, Wiirdo, cbrooklyn112 Intro/Outro: Harris Heller - San Fransyntho Play games SUNDAY with HyperSpaceOut Send cash, goodies, or self-addressed stamped envelopes to: PO Box 410154 Kansas City, MO 64141 FIRST TIME I EVER... Bowlers called in to discuss the First Time They Ever got a watch. Next week, we want to hear about the First Time YOU Ever used a computer. TOP THREE 33 At least 11 dead and 33 injured after typhoon Bualoi made landfall, staying inland for hours (People) New Hampshire drug deaths fell 33% in 2024, NHFPI study finds (New Hampshire Bulletin) Low earners can spend up to 33% of weekly income to afford health food basket (RTE) 33 more civilians killed by Israeli army fire in Gaza Strip (AA) BEHIND THE CURTAIN California Governor Newsom signs legislation cutting taxes on pot (Gov.CA.gov) Trump shares video on health benefits of pot for seniors (Truth) World Health Organization report concludes prohibition more harmful than coca leaf (WHO) Former DOJ lawyer argues in theological research paper that rescheduling will allow Christians to use pot for medical purposes but recreational use would still be inconsistent with several biblical principles (Indiana Health Law Review) Louis C.K. bring up past use of pot, psychedelics on Theo Von (YouTube) METAL MOMENT Tonight Sir RevCyberTrucker brings us Broken Peach's I Put A Spell On You by Screamin' Jay Hawkins. Follow along with the shenanigans @SirRevCyberTrucker@noauthority.social on the Fedi! ON-CHAIN, OFF-CHAIN, COCAINE, SHITSTAIN Chinese woman convicted after 'world's biggest' Bitcoin seizure (BBC) LEAKED: Luke Dashjr plans hardfork to "save Bitcoin" (The Rage) Clark Moody Dashboard @CalleBTC tweet RaspiBlitz v1.12.0 rootzoll note The Utility of Bitcoin: Moving Value Like Information (Bitcoin Magazine) Could Dogecoin be the next Bitcoin? (Yahoo! Finance) KC Bitcoiners FRIDAY at Maps Coffee 8:30 a.m. KC Bitcoiners next Thurday at Quentin's FUCK IT, DUDE. LET'S GO BOWLING! North Texas teacher apologizes for feeding kitten to classroom snake (NBC) Vicious squirrel sends 2 Californians to ER (ABC7 / YouTube) New Jersey toll cheat used socks to avoid paying $18K (NJ.com) Man dies in robotic machine accident at Palermo's Pizza in Milwaukee (WISN / YouTube) Hershey wins suit claiming its Reese's Halloween candies aren't spooky (AOL) Upside-down lightning captured in Puerto Rico (FOX / YouTube) Michigan family takes Jeep parent Stellantis to court over hybrid that allegedly shut off on I-75 (WTOL) Chinese studio criticized for using AI to make gay couple straight in body horror (NBC) American Airlines passenger restrained with zip ties, duct tape after threats (FOX) South Carolina staffer arrested, causes $55k damage with fart spray at US high school (Global News)

Dan Lanning PROVES Himself + Can He Keep Oregon On Top?

CFB Podcast with Herbie, Pollack & Negandhi

Play Episode Listen Later Sep 30, 2025 64:25

Dan Wetzel is joined by ESPN's Ryan McGee and Max Olson to tackle the big question: Has college football ever been better? From Dan Lanning's statement win over Penn State to whether Kalen DeBoer and OC Ryan Grubb can keep their momentum rolling after knocking off Georgia, the drama keeps building. Throw in LSU-Ole Miss chaos fueled by Lane Kiffin's Internet antics and Bobby Petrino's return to Arkansas, it's clear this season shows no signs of slowing down. 0:00 - Has college football ever been better? 7:32 - The blueprint to win 17:43 - Dan Lanning: What's his ceiling in Year 4? 25:05 - Can Kalen DeBoer and OC Ryan Grubb stay hot? 30:43 - LSU vs Ole Miss: Madness on and off the field! 35:49 - Lane Kiffin to Florida? To Alabama? 45:19 - Arkansas and Bobby Petrino: The inevitable? 50:32 - Notre Dame to reach CFP without a big win? 56:25 - Last word: North Texas, New Mexico, New Mexico State Learn more about your ad choices. Visit podcastchoices.com/adchoices

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S12, Ep. 12: Our Young People Are Pushing Back On the Hate-filled & Violent Left

The Salcedo Storm Podcast

Play Episode Listen Later Sep 30, 2025 30:39 Transcription Available

On this Salcedo Storm Podcast:Jack Robertson is a junior at Stratford High School In Spring Branch ISD. Aside from being on the swim team, Jack is an active member at his church and loves spending time with his family and friends.ANDMary-Catherine is a Junior at University of North Texas. She describes herself as a Christian conservative who puts God and her values above all.

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Happy Hour 229: State Senate Candidate Taylor Rehmet

Progress Texas Happy Hour

Play Episode Listen Later Sep 30, 2025 22:02

In a matter of weeks, North Texas voters have the chance to flip a Texas Senate seat from red to blue, and provide another vote for sanity in a chamber dominated by the nonsense of Texas Lt. Governor Dan Patrick. Union president, veteran, and working class public education champion Taylor Rehmet is running against two far-right MAGA Republicans in the special election to fill a vacancy left by Republican Kelly Hancock's move to the Texas Comptroller's Office. Taylor spoke with our Executive Director Kathleen Thompson about his public policy priorities including affordable heath care, education, protecting Texas veterans, and this paramount opportunity—in a competitive district—where recent local election voters sent a clear message that they're done with MAGA extremism. Make sure your friends and family in Senate District 9 (Bedford, Fort Worth, Keller, North Richland Hills, etc.) know early voting begins October 20 and Election Day is November 4.How to get involved in Taylor's campaign: https://www.taylorfortx.comProgress Texas' voting information resource GoVoteTexas.org assists voters in navigating election deadlines, polling locations, and the current status of the state's changing voter ID laws in 5 languages: English, Spanish, Vietnamese, Mandarin Chinese, and Hindi! https://govotetexas.org/

30 Days of Ham Radio, Day 22: What Are the BEST 220MHz Ham Radio Repeaters in North Texas

Ham Radio 2.0

Play Episode Listen Later Sep 30, 2025 15:46 Transcription Available

Discover the top 220MHz ham radio repeaters in North Texas! This video explores the best repeaters for reliable communication, including their locations, features, and performance. Perfect for amateur radio enthusiasts looking to enhance their setup in the Dallas-Fort Worth area. #HamRadio #220MHz #NorthTexasDonate to the ARRL Teachers Institute - https://arrl.org/30daysAnytone Triband Radio - https://www2.randl.com/index.php?main_page=product_info&cPath=14_320&products_id=74824Become a supporter of this podcast: https://www.spreaker.com/podcast/ham-radio-2-0--2042782/support.

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Postgame Radio with Eric Morris: South Alabama

The Official Mean Green Podcast

Play Episode Listen Later Sep 30, 2025

Dave Barnett of the Mean Green Sports Network visits with Eric Morris in the North Texas locker room following a 36-22 victory over South Alabama. This interview originally aired on the Adam's Exterminating Postgame Show on the Mean Green Sports Network's radio coverage of North Texas vs South Alabama. Listen to North Texas football games all season long on TalkRadio 1190 AM in Dallas-Fort Worth, or worldwide on the free Varsity Network app.

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Radio Highlights: South Alabama

The Official Mean Green Podcast

Play Episode Listen Later Sep 30, 2025

Audio highlights of Dave Barnett and Hank Dickenson's calls from the Mean Green Sports Network's broadcast of North Texas' 36-22 win over South Alabama. Listen to North Texas football games all season long on TalkRadio 1190 AM KFXR in Dallas-Fort Worth, or worldwide on the free Varsity Network app. 0:00 - Q1, Miles Coleman 18 yard touchdown run 0:17 - Q2, Caleb Hawkins 6 yard touchdown run 0:32 - Q3, Caleb Hawkins 69 yard touchdown pass from Drew Mestemaker 1:13 - Q3, Drew Mestemaker 4 yard touchdown run 1:26 - Q4, Caleb Hawkins 27 yard touchdown run

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Dan Lanning PROVES Himself + Can He Keep Oregon On Top?

ESPN College GameDay

Play Episode Listen Later Sep 30, 2025 64:25

Dan Wetzel is joined by ESPN's Ryan McGee and Max Olson to tackle the big question: Has college football ever been better? From Dan Lanning's statement win over Penn State to whether Kalen DeBoer and OC Ryan Grubb can keep their momentum rolling after knocking off Georgia, the drama keeps building. Throw in LSU-Ole Miss chaos fueled by Lane Kiffin's Internet antics and Bobby Petrino's return to Arkansas, it's clear this season shows no signs of slowing down. 0:00 - Has college football ever been better? 7:32 - The blueprint to win 17:43 - Dan Lanning: What's his ceiling in Year 4? 25:05 - Can Kalen DeBoer and OC Ryan Grubb stay hot? 30:43 - LSU vs Ole Miss: Madness on and off the field! 35:49 - Lane Kiffin to Florida? To Alabama? 45:19 - Arkansas and Bobby Petrino: The inevitable? 50:32 - Notre Dame to reach CFP without a big win? 56:25 - Last word: North Texas, New Mexico, New Mexico State Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Paul Catalina's Top 5 Surprising Teams of the Season

Play Episode Listen Later Sep 29, 2025 7:36

Paul Catalina, host of Paul Catalina's Top Five presented by Flag & Anthem, ranks the surprise teams of the college football season so far. From Virginia's offensive turnaround under Tony Elliott to BYU's true freshman quarterback success, North Texas' rise with Eric Morris, and Lane Kiffin's Ole Miss proving him wrong, Paul breaks down the programs making unexpected noise. Learn more about your ad choices. Visit megaphone.fm/adchoices

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Mike Elko asks "What's with the DOOM and GLOOM?" + It's time for a talk, North Texas fans

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Play Episode Listen Later Sep 29, 2025 67:25

Host Carter Yates and senior writer Mike Craven break down Week 5 in Texas CFB (INTRO – 15:30) Texas A&M beats Auburn 16-10 (15:30 – 23:35) TCU allows 17 unanswered to lose to Arizona State (23:35 – 28:30) Houston scores 17 unanswered to win (28:30 – 44:50) A long conversation about Dave Aranda (44:50 – 55:25) Mean Green are 5-0, but where are the fans? (55:25 – 59:15) Rice gets out-optioned by Navy (59:15 – END) UTEP falls to 1-4 and light preview of Week 6 Learn more about your ad choices. Visit megaphone.fm/adchoices

5:35 Idiotology September 29, 2025: Polygamy in the Doublewide

Lynch and Taco

Play Episode Listen Later Sep 29, 2025 7:50 Transcription Available

Zach Bryan makes history with largets standalone ticketed United Staes concert ever, North Texas school district addresses kittens being fed to snake in front of students, Polygamous Florida trio end up with police responding for a domestic dispute at the their doublewide...

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BoardBuild, platform training and connecting board candidates with nonprofits

cityCURRENT Radio Show

Play Episode Listen Later Sep 29, 2025 16:23

Host Jeremy C. Park talks with TD Smyers, CEO of BoardBuild, who highlights the technology platform that connects board candidates with nonprofit organizations through a certification course and matching system. The platform offers nonprofit board training and continuing education credits to help open access and democratize nonprofit board service by overcoming geographic and demographic barriers, while providing companies with professional development opportunities. BoardBuild is working heavily in states like Texas and Tennessee and in collaboration with organizations, including the Tennessee Nonprofit Network. Their expansion strategy involves establishing deep roots in multiple states through partnerships with regional organizations and financial support, with plans to expand their influence to eventually become nationwide.BoardBuild: Board Candidate Matching PlatformJeremy and TD discuss BoardBuild, a platform that equips and matches board candidates with nonprofit organizations. TD explains that BoardBuild started as a way to diversify boards but evolved into a comprehensive solution that includes a robust certification course that is not just educational but entertaining, as it is presented by improv comedians. The platform now offers continuing education credits through a partnership with UT Arlington, making it beneficial for both individuals seeking board positions and nonprofits looking for qualified candidates.Nonprofit Board Service Platform OverviewTD explains how BoardBuild.org helps nonprofits and companies by democratizing nonprofit board service, enabling access to a diverse pool of candidates regardless of geographic, socioeconomic, racial, ethnic, or age barriers. The platform offers free services to nonprofits through donations, while providing companies with affordable professional development opportunities and community engagement solutions. Jeremy highlights how Higginbotham has empowered their employees to participate in community service through BoardBuild's certification and matching program.Leader Development and Nonprofit MatchingTD explains that companies can easily sign up and manage cohorts of participants through the platform, which provides automated notifications and recommendations. The platform facilitates matches between participants and nonprofits in three ways: individual searches, company searches, and automated recommendations, with over 140 opportunities available. The platform has expanded beyond North Texas to Tennessee, and TD shares positive testimonials from users.Board Build: Expanding Nonprofit BoardsTD shares an example of a Missouri-based veteran entrepreneur support nonprofit that successfully recruited a board candidate from Boston through BoardBuild, highlighting how the platform enables diverse board compositions. Jeremy emphasizes how BoardBuild helps organizations "open up the floodgates" for new board members with untapped potential, while TD notes that this approach aligns with the growing trend of "open source board recruiting" discussed in a recent Stanford Social Innovation Review article.BoardBuild's Regional Expansion StrategyTD discusses BoardBuild's expansion strategy, aiming to establish deep roots in its current states, including Texas, Washington, Nebraska, Tennessee, Illinois, Louisiana, Mississippi, Georgia, and Virginia. The company plans to collaborate with regional energy companies and banks to expand its influence across multiple markets. TD highlights the importance of donations, financial contributions, and partnerships with nonprofits and leadership organizations to support BoardBuild's mission. The platform offers packages and pricing options to accommodate various needs, and TD emphasizes the success of collaborations with organizations like Junior League chapters and Leadership North Texas.Visit https://www.boardbuild.org to learn more about BoardBuild. If you are in Tennessee, you can visit the Tennessee Nonprofit Network (under the Resources tab) to connect with and access BoardBuild: https://tnnonprofits.org.

Freedom of Speech: The Case of Raunaq Alam with Adwoa Asante & Lydia Faith

817 Podcast

Play Episode Listen Later Sep 29, 2025 91:57

BIG STORY: Adwoa Asante, lawyer of Raunaq Alam, and Lydia Faith of Free Palestine Tarrant speak about the freedom of speech case right in Tarrant County and the far right leaders funded by Christian Zionists seeking to make an example of Raunag Alam.@i_raunic@freepalestine.tarrantbit.ly/raunaqdefensefundSHORT STORY 1: Reactions to Political ViolenceConservative leaders urge action during Fort Worth march honoring Charlie KirkFort Worth, Arlington mayors sign declaration against political violenceSHORT STORY 2: People Power vs The People in PowerTarrant County commissioners pass tax rates after Democrats broke quorum last weekSpeakers denounce City Council discourse, call for unity in wake of Charlie Kirk deathJudge to decide on efforts to stop Tarrant County electoral map after hours of testimonyGoldman asks for input while protesters call for town hallSHORT STORY 3: Dallas-Fort Worth is a leading data center market with a significant scale issueWINS: 817 Podcast named Fort Worth Weekly's Critic's Choice for Best Podcast.LOSSES: $500M in federal funding delays could affect North Texas transit projectsSculpting a legacy: West Fort Worth art gallery bids farewell after nearly 30 yearsWest Fort Worth theater's cancellation of ‘Frankenstein' production prompts questionsACTIONS:Tuesday, September 30 at 10am, City Council will vote to cut public comment meetings down to just 10 meetings for all of 2026.Deadline to register to vote for the November election is October 6th.

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North Texas improves to 5-0 for the first time in more than 60 years

KRLD All Local

Play Episode Listen Later Sep 29, 2025 9:20

Plus the return of Micah Parsons in a Packers jersey, the Rangers fall 9-8 in 10 innings at Cleveland to wrap their season, Dallas law enforcement meets with AT&T to discuss ongoing efforts to combat the skyrocketing problem of copper theft throughout Texas, and more!

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Eat Drink D-FW: Where to get pizza and hang out with pugs in D-FW

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Play Episode Listen Later Sep 26, 2025 26:26

Puppies and pizza are among some of the newest offerings at restaurants and cafes in North Texas. But even as the area welcomes more eateries, a handful of closures have been announced too. Plus, in honor of the start of the State Fair of Texas, the Dallas Morning News food team walks through the Big Tex Choice Awards-winning foods they're excited to try. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Where to get pizza and hang out with pugs in D-FW

Eat Drink D-FW

Play Episode Listen Later Sep 26, 2025 26:56

Puppies and pizza are among some of the newest offerings at restaurants and cafes in North Texas. But even as the area welcomes more eateries, a handful of closures have been announced too. Plus, in honor of the start of the State Fair of Texas, the Dallas Morning News food team walks through the Big Tex Choice Awards-winning foods they're excited to try. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Pete's Percussion Podcast: Episode 462 - Nathan Siegel

Pete's Percussion Podcast - Pete Zambito

Play Episode Listen Later Sep 25, 2025

Assistant Professor of Percussion at Temple College/Texas A&M University-Central Texas Nathan Siegel stops by to talk about his unusual position at these schools, his social media presence, his travel schedule during previous years, and the need to be versatile in the profession (03:45), growing up in Fort Worth (TX), getting into percussion, his drum corps years and high school marching band recollections, and getting his Eagle Scout badge (34:30), his undergrad years at Indiana University (49:30), his master's years at the University of Colorado-Boulder, including performing a very long marimba recital (01:04:15), his doctoral years at the University of North Texas (01:22:50), and finishing with the Random Ass Questions, including portions about thoughtful concert music choices, olive oil, The Alamo Drafthouse, Game of Thrones Books, The Steelers, and his love of obscure bands and artists (01:34:15).Finishing with a Rave on a recent performance of What the Constitution Means to Me (02:04:00).Nathan Siegel Links:Nathan Siegel's teaching pageNathan Siegel's Instagram pagePrevious Podcast Guests mentioned:Lamon Lawhorn in 2020Kevin Bobo in 2017Mike Sammons in 2022Mark Ford in 2023Jeff Barudin in 2018Jennifer Jolley in 2023Other Links:Norm BergeronRichard KearnsRob KnopperBluecoats Drum and Bugle CorpsRhythm X, Inc.Carlos Botello and the Left Hand PathGenesis Drum & Bugle CorpsStuart SpoonTyler OrbisonBrian WestJohn TafoyaMichael SpiroSteve HoughtonSinging HoosiersDoug WalterCarl DixonMarc Damoulakis“Marimba Quartet” - Daniel LevitanAmerican Quartet - Antonin Dvorak“Third Construction” - John Cage“Seven Days” - Kevin Bobo“Two Fountains” - Kevin Bobo“Three Etudes” - Kevin Bobo“Echoes” - Kevin Bobo“French Flies” - Kevin Bobo“Dried Embryos” - Erik SatieAnthony DiSanzaSandi RennickEd SmithPaquito D'RiveraLalo DavilaBrian MuellerNo Country for Old Men trailerThe Evil Dead trailerBasket Case trailerNights in Rodanthe trailerAlamo DrafthouseQuentin TarantinoThe Life Aquatic trailerA Game of Thrones - George R. R. MartinSons of Anarchy trailerBreaking Bad trailerThe Sopranos trailerTroy Polamalu highlightsSheik Yerbouti - Frank Zappa“Rock N Roll McDonalds” - Wesley WillisRuth Underwood“Dream-Ing” - CompleteFelix ColgraveDavid LynchRaves:What the Constitution Means to Me - Playbill

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Yards And Stripes: Service Academy Teams Face Setbacks, Prep for Week 5 Challenges

Yards and Stripes

Play Episode Listen Later Sep 25, 2025 54:50 Transcription Available

On this week's Yards and Stripes, hosts Price Atkinson and Steve Carney cover a full slate of Service Academy football action. Army dropped a heartbreaking overtime battle to North Texas, while Air Force couldn't slow down Boise State's explosive offense. Navy returns from a bye week to face Rice in Annapolis, with the Owls' rushing attack posing a real challenge. The crew also hands out game balls, previews Army–East Carolina, Navy–Rice, and Air Force–Hawaii, and honors a fallen hero during the Travis Manion Foundation Honor Roll segment. Packed with recaps, previews, and heartfelt moments, Episode 5 sets the stage for an important Week 5 across the academies.This episode is sponsored in part by TicketSmarter:Use promo code LWOS10 to receive $10 off purchases of $100 or moreUse promo code LWOS20 to receive $20 off purchases of $300 or moreThink smarter. TicketSmarter

What we got WRONG in the preseason + Texas A&m vs Auburn and TCU vs Arizona State preview

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Play Episode Listen Later Sep 24, 2025 63:21

Host Carter Yates and senior writer Mike Craven revisit their preseason predictions. (INTRO – 4:50) Why we were wrong about Texas State going 7-5 (4:50 – 6:45) Carter got his entire fantasy draft wrong (6:45 – 9:40) Why Craven was right about North Texas competing for an American championship (9:40 – 13:30) Why Carter feels good about Texas A&M over 7.5 still (13:30 – 14:55) Why we might have been wrong about UTEP making a bowl (14:55 – 17:20) Why Craven was right about Houston's fast start (17:20 – 22:30) Why Carter feels good about Texas going under 9.5 wins and Craven was wrong about the Texas natty call (22:30 – 26:50) Why Carter was wrong about Texas Tech going 7-5 (26:50 – 30:15) Why Craven feels good about TCU's over (30:15 – 32:30) Carter started the Will Hammond discussion months ago Then, the guys preview this week in Texas CFB (32:30 – 43:30) Texas A&M vs Auburn (43:30 – 50:45) TCU vs Arizona State (50:45 – END) Speed run through Baylor, Texas and UTEP Learn more about your ad choices. Visit megaphone.fm/adchoices

Ep. 187 - Longhorns Game, Bizzaro Hiram and Guest Jessa

Ready Set BBQ Podcast

Play Episode Listen Later Sep 24, 2025 54:40

Send us a textWelcome back to the Ready Set BBQ podcast, your go-to destination for the latest and most exciting happenings around the world! In this episode we talk about NFL, Canelo Fight, North Texas, Longhorns, UTRGV, Austin, Lockhart, Pellet grill and hobbies. 0-30 mins: HeadlinesNFL: We talk some NFL and the Cowboys vs Bears podcast bet. Canelo Fight: We give our review of the fight and whether we think there will be a rematch. Eddie's Bday: Eddie makes his way up to Houston to watch a Buccaneers game for his birthday. North Texas QB: There is a reincarnated Hiram at North Texas that is threatening to take over his life.Texas Longhorns Game: The super fight of the year as Crawford challenges Canelo. 30-40 mins: BBQ Time Lockhart: Jaime gives his brutal review of Lockhart BBQ. Pellet Grill Fix: I share some tips on how I fixed my pellet grill. 40-50 mins: Relaxing Hobbies Running - We can't believe people run for fun. Cooking, Baking, BBQ: Some of us spend our time in the kitchen to relax. https://podcast.feedspot.com/barbecue_podcasts/Etsy/ShopReadySetBBQ - EtsyFacebook Pagehttps://www.facebook.com/readysetbbqFeedspothttps://podcast.feedspot.com/barbecue_podcasts/Etsy/Shop ReadySetBBQ - EtsyFacebook Page https://www.facebook.com/readysetbbq Feedspot https://podcast.feedspot.com/barbecue_podcasts/

North Texas Recap

Black Knight Nation

Play Episode Listen Later Sep 24, 2025 47:37

The Black Knight Nation crew recaps Army's OT loss to North Texas.

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Beat ECU!

The As For Football Army Football Show

Play Episode Listen Later Sep 23, 2025 73:39

This week: James and Dan review Army's heartbreaking home loss to North Texas, talk in detail about the final series in regulation, and pick their Players and Plays of the Game. Then we have a pop quiz! After the break, we get into this week's road contest at ECU. We run down the Pirates' offense and defense, talk a bit about their stadium, and of course, do a little Fact or Fiction. We close out with a few questions out of our Mailbag. We had a long but really fun show this week. Folks seemed to enjoy it live. Check it out! Go Army! Beat ECU!!!

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NORTH TEXAS EAGLE: Army Recap

Play Episode Listen Later Sep 23, 2025 45:26

Sanoe and Miles break down North Texas' statement win over Army to open American Conference play. From the offensive sparks to the defensive stands, they dive into the key moments that defined the game, what this victory means for the Mean Green moving forward, and how it sets the tone for the rest of the season. Learn more about your ad choices. Visit megaphone.fm/adchoices

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KT's Local Astronaut Update

The Ben and Skin Show

Play Episode Listen Later Sep 23, 2025 5:57 Transcription Available

"What happens when KT tries to deliver serious space news… and the crew turns it into a comedy orbit?"In this laugh-packed segment of The Ben and Skin Show, hosts Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray take a routine news update and launch it into the stratosphere of absurdity. What starts as a story about NASA's newest astronaut class — featuring two women with North Texas ties — quickly spirals into a hilarious, off-the-rails discussion about buzzwords, space suits, and the gravitational impact of… well, let's just say “astronaut assets.”

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Week Four Recap: Is Texas Tech the Big 12 Favorites + TCU takes the final Iron Skillet

Play Episode Listen Later Sep 22, 2025 65:29

Host Carter Yates and senior writer Mike Craven recap Week 4 "Judgement Week" in Texas CFB. (INTRO - 14:00) Texas Tech's signature win over Utah (14:00 – 26:30) TCU takes the final Iron Skillet behind Eric McAlister's Road to Glory day (26:30 – 34:10) Baylor falls to ASU on last second field goal (34:10 – 41:15) North Texas wins its second OT game of the year (41:15 – 44:50) Rice is 3-1 for the first time since 2001 (44:50 – 53:00) Texas gets a get-right game against Sam Houston (53:00 – 59:10) UTSA gets a one-point win over Colorado State (59:10 – 1:02:00) UTEP's bowl hopes are dealt a crushing blow (1:02:00 – END) Wrapping up with Texas State beating Nicholls State Learn more about your ad choices. Visit megaphone.fm/adchoices

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One person hurt and a trail of damage reported after strong storm pounds North Texas ... and more news