Podcasts about Oaxaca

María lleva 15 años en prisión. Su único "crimen" fue ser una madre permisiva con un hijo adicto que buscaba en la calle el amor que ella no supo darle.  Condenada por la voz de alguien que dijo reconocerla, María recibió la misma sentencia que su hijo: 25 años, en una decisión donde los jueces copiaron y pegaron sentencias sin considerar su grado de participación real.00:00:00 - 00:03:19 15 años presa por secuestro / 15 years locked up for kidnapping00:04:43 - 00:06:56 Enterré a mi hijo en la cárcel /  I buried my son while in prison00:27:01 - 00:29:43 Dependencia emocional y violencia /  Emotional dependency and violence00:51:14 - 00:58:24 Asesinaron a mi esposo en prisión / They murdered my husband in prison01:01:47 - 01:04:28 Mi hijo está limpio en Oaxaca / My son is clean in Oaxaca--------------------------María has been in prison for 15 years. Her only "crime" was being too lenient with her addicted son who was looking for love on the streets—love she didn't know how to give him. Convicted based on someone's voice who claimed to recognize her, María got the same sentence as her son: 25 years, in a decision where judges literally copy-pasted sentences without considering how involved she actually was.--------------------------Sobreviviente de violencia doméstica extrema y pobreza, María cayó en el alcoholismo tratando de escapar de su realidad. En prisión enterró a un hijo, conoció a sus nietas, se casó y enviudó cuando asesinaron a su esposo dentro del penal. Aprendió, quizá demasiado tarde, a decir "te amo" a quienes más quería.Hoy, María trabaja, estudia y se aferra a la esperanza de una reforma que le dé una nueva oportunidad, mientras su hijo cumple condena en Oaxaca, limpio de drogas por primera vez en años.Detrás del número de expediente hay una mujer que aprendió demasiado tarde que el amor y la justicia no siempre caminan de la mano.--------------------------A survivor of extreme domestic violence and poverty, María turned to alcohol trying to escape her reality. In prison, she buried a son, met her granddaughters, got married, and became a widow when they killed her husband inside the jail. She learned—maybe too late—to say "I love you" to the people she cared about most.Today, María works, goes to school, and holds onto hope for a reform that'll give her a second chance, while her son serves his sentence in Oaxaca, off drugs for the first time in years. Behind the case number is a woman who learned too late that love and justice don't always go hand in hand.--------------------------Para ver episodios exclusivos, entra aquí: https://www.patreon.com/Penitencia_mx¿Quieres ver los episodios antes que nadie? Obtén acceso 24 horas antes aquí: https://www.youtube.com/channel/UC6rh4_O86hGLVPdUhwroxtw/joinVisita penitencia.comSíguenos en:https://instagram.com/penitencia_mx  https://tiktok.com/@penitencia_mx  https://facebook.com/penitencia.mx  https://x.com/penitencia_mx  Spotify: https://spotify.link/jFvOuTtseDbApple: https://podcasts.apple.com/mx/podcast/penitencia/id1707298050Amazon: https://music.amazon.com.mx/podcasts/860c4127-6a3b-4e8f-a5fd-b61258de9643/penitenciaRedes Saskia:https://www.youtube.com/@saskiandr - suscríbete a su canalhttps://instagram.com/saskianino  https://tiktok.com/@saskianino  https://x.com/saskianino

Este martes arrancó la discusión de la reforma a la Ley de Amparo y fue aprobada en Comisiones ese mismo día, pero el debate se extendió hasta la madrugada del miércoles, con el foco puesto en el artículo transitorio que hablaba de la retroactividad, y en la madrugada, los diputados la aprobaron en el Pleno, pero con algunos cambios inesperados al transitorio.A inicios de semana se firmó el plan de paz y ese mismo día fueron liberados los 20 rehenes que permanecían vivos. En los días siguientes, Hamás entregó en total el cuerpo de ocho rehenes más, pero los cadáveres de veinte rehenes siguen sin regresar a casa. Sin embargo, Hamás ha dicho que se le ha dificultado encontrar el cuerpo de todos los rehenes, pues muchos estarían enterrados bajo los escombros de la Franja de Gaza, que quedó devastada tras meses de la ofensiva israelí. Además… El número de fallecidos por las inundaciones subió a 66, mientras 75 personas siguen desaparecidas; Ya vamos conociendo los nombres de algunos de los sancionados por Estados Unidos que se quedaron sin visa; Estados Unidos le retiró la visa a algunos ciudadanos extranjeros que hablaron sobre el asesinato de Charlie Kirk; Pakistán y Afganistán acordaron un alto el fuego temporal después de nuevos enfrentamientos; Walmart se alió con OpenAI para que puedas hacer el súper a través de ChatGPT; Amaia Montero regresará como vocalista a La Oreja de Van Gogh.Y para #ElVasoMedioLleno… Hace un mes en el Santuario del Jaguar Yagul, en Oaxaca nació Yazú, una cachorrita de jaguar. Para enterarte de más noticias como estas, síguenos en redes sociales. Estamos en todas las plataformas como @telokwento. Hosted on Acast. See acast.com/privacy for more information.

Agroecología, gastronomía, educación y viajes han sido transversales en las vidas de Julio y Jenny. Su última aventura y reto es sostener una granja familiar con enfoque en venta de hortalizas de especialidad y agroturismo, usando el trabajo en equipo, la agricultura sintrópica o sucesional y los aprendizajes de experimentos realizados por más de 5 años con agricultores locales.Visita nuestra web y hazte miembro: www.radiosemilla.comProyecto aliado - Yakunina: Miguel Torske y Paulina Lasso (ep 17) estarán en Tierra del Sol en Oaxaca, México (ep 49) dando un taller de Hidrología Regenerativa, entra aquí: www.instagram.com/p/DO_sz7jjo2z/?img_index=1Notas del episodio:Mezclum (Huerto de Julio y Jenny): https://www.instagram.com/mezclum.ec/----------------Escucha Radio Semilla en:Spotify: https://open.spotify.com/show/7r8Nb90iI52NzP7dPTHrbw?si=qOncz7SZR16oLFSYeue6iwYoutube: ⁠⁠https://www.youtube.com/channel/UCpTL1798UT7oe35ORA1i_8wRedes:⁠⁠instagram.com/radiosemillapodcast⁠⁠⁠⁠x.com/semilla_radio⁠⁠⁠⁠facebook.com/radiosemillapodcast⁠⁠

A series of experiences as my mother and I took the 3 flights to get to Oaxaca, Mexico which had one handed overtones.

Reino Unido será el país invitado de honor, junto con el estado de VeracruzRaymond provoca lluvias intensas en Guerrero, Michoacán y OaxacaHidalgo suspende clases por clima adversoDidi y SSC lanzan “Comprobante de Pedido” para reforzar seguridad de repartidoresMás información en nuestro podcast

Comerciantes de Tlalpan reportan caída del 90 % en ventas por obras de ciclovía Vigila Profepa anidación de tortugas golfinas en Oaxaca FundaciónTeletón impulsa proyecto de “Aeropuertos silenciosos”Más información en nuestro podcast

Detienen a un implicado mas en caso de la guarderia ABC Sólo municipios fronterizos mantendrán horario de veranoGuillermo del Toro abre estudio de animación en ParísMás información en nuestro podcast

Adidas llega a acuerdo con artesanos de Oaxaca Oaxaca llega al Edomex con la Guelaguetza en Cuautitlán IzcalliAsesor de Trump critica al Comité Nobel por“politizar la paz”Más información en nuestro podcast

Reforma a Ley de Amparo será discutida el 14 de octubre en San LázaroClara Brugada llama a sumar esfuerzos contra la contaminación en CDMXVenezuela despliega tropas tras maniobras militares de EU en el CaribeMás información en nuestro Podcast

Adiós a patentes vitalicias, reforma cambia reglas para agentes aduanalesJalisco sin daños graves por huracán Priscilla, pero mantiene vigilancia en costasNombran a Mónica Vietnica como nueva titular de la PAOT en CDMXMás información en nuestro Podcast

C5 CDMX recuerda denunciar casos de maltrato animal al 911  Firman Oaxaca y Semarnat acuerdo para fortalecer conservación ambiental  Israel prepara primera fase del plan TrumpMás información en nuestro podcast

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

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

This month's story is about the wonder of fall migration. The southward movement of billions of birds across the North American continent is so vast that it's hard to imagine, impossible to comprehend. But there are glimpses: the fall flocks, the birds of summer gone without a goodbye, the sips and cheeps of hundreds of migratory sparrows from the weeds.This story is really special to me—and extra special because it's my last one before I go on hiatus for a while. I've shared some more details about that towards the end of the episode.As usual, this story is an immersive soundscape with lots of bird sounds that I recorded in the field: from Montana, sounds of common grackle (Quiscalus quiscula), cedar waxwing (Bombycilla cedrorum), white-crowned sparrow (Zonotrichia leucophrys), yellow-rumped warbler (Setophaga petechia), white-throated sparrow (Zonotrichia albicollis), mourning warbler (Geothlypis philadelphia), various sparrows in a flock, eastern screech-owl (Megascops asio), swamp sparrow (Melospiza georgiana), and purple finch (Haemorhous purpureus). And from Oaxaca, the sharp calls of a ruby-throated hummingbird (Archilochus colubris).Independent podcasting isn't easy, which is one of the reasons I'm taking a break for a while. In the meanwhile, all of the ways that you support this show remain greatly appreciated! Spreading the word about the podcast is huge, and leaving a rating helps too. And of course, my Patreon supporters are what's kept me going this long. If you're a current supporter, don't worry—I'm pausing your monthly charges until I start podcast production again. And if you're not a supporter but would like to look into it, please check out https://www.patreon.com/wildwithnature. Podcasting can be lonely at times, but knowing you're there with me makes it much less so.You can find the written, illustrated version of this story here: https://wildwithnature.com/2025/10/01/fall-migration/

Esta historia se trata del asombro de la migración otoñal de las aves. El movimiento de miles de millones de aves hacia el sur a lo largo del continente norteamericano es tan enorme que es difícil de imaginar, imposible de comprender. Sin embargo, hay algunos atisbos: las bandadas del otoño, las aves del verano ya ausentes sin decir adiós, las llamadas sip y chip de cientos de gorriones migratorios en la maleza. Esta historia es muy especial para mí—y aún más porque es mi última antes de tomar una pausa por un rato. He compartido unos detalles más sobre eso al final del episodio. Como siempre, esta historia te sumerge en los sonidos de las aves que grabé en el campo: desde Montana, los sonidos del zanate norteño (Quiscalus quiscula), chinito (Bombycilla cedrorum), gorrión corona blanca (Zonotrichia leucophrys), chipe rabadilla amarilla (Setophaga petechia), gorrión garganta blanca (Zonotrichia albicollis), chipe de pechera (Geothlypis philadelphia), una bandada de varios gorriones, tecolote del este (Megascops asio), gorrión pantanero (Melospiza georgiana) y pinzón colorado (Haemorhous purpureus). Y desde Oaxaca, México, las llamadas agudas de un colibrí garganta rubí (Archilochus colubris).Producir un podcast independiente no es fácil, y eso es una de las razones por las que quiero tomar una pausa. Mientras tanto, te sigo agradeciendo mucho por todas las maneras en las que apoyas este proyecto! Compartir mis podcasts es una gran ayuda, y dejarme un rating también me ayuda. Y desde luego, mis patrocinadores en Patreon son los que han sostenido mi trabajo hasta este momento. (Si eres uno de mis patrocinadores, no te preocupes—no se te va a cobrar tu apoyo mensual hasta que yo comience de nuevo con la producción del podcast.) Si aún no eres un patrocinador pero te interesa considerarlo, por favor chécalo en https://www.patreon.com/wildwithnature. Hacer un podcast a veces puede sentirse muy solo, pero saber que estás ahí conmigo ayuda mucho.Puedes encontrar la versión escrita con la historia aquí, con mis fotos del campo: https://wildwithnature.com/2025/10/01/aves-migracion-de-otono/

México enfrenta una crisis de obesidad, diabetes e hipertensión: Sheinbaum SCJN invalida cobros desproporcionados en Hidalgo, Oaxaca y Chihuahua¿Por qué sentimos mariposas en el estómago?Más información en nuestro podcast

This week, we are joined by Fabiola Santiago to discuss her important work with the non-profit organization, Mi Oaxaca. She explains their mission to preserve the Indigenous food and beverage cultures of Oaxaca. Fabiola shares how their new non-profit status will help expand their efforts. This work includes creating educational opportunities and building cross-border collaborations. Listen to learn how Mi Oaxaca is protecting these vital cultural traditions. Learn more: https://www.mioaxaca.org  ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TIKTOK: Erick Castro: https://www.tiktok.com/@hungrybartender?_t=ZT-8uBekAKOGwU&_r=1 Bartender at Large: www.tiktok.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge    

Se esperan lluvias intensas en el sureste y chubascos con granizo en el Valle de México: SMN  Derrumbe en la carretera Ixtapan de la Sal deja cinco lesionados  Trump anuncia tarifas del 100% a películas extranjeras  Más información en nuestro podcast

Inicia la Feria Internacional del Libro Estado de México Protección Civil de Oaxaca descarta falla geológica en Loma San JuanAvalancha en mitin de Vijay en India deja 38 muertosMás información en nuestro podcast

En Guerrero Marina y FGR incineran 900 kilos de cocaína  Oaxaca ordena a burócratas usar ropa indígena cada miércoles  Daniel Hidalgo será nuevo presidente de la Academia de Cine  Más información en nuestro podcast

¿Qué pasa cuando las almas no logran descansar?En este episodio de #Insomnio te abriremos las puertas hacia lo paranormal con 6 historias basadas en hechos reales, en donde la tragedia y lo sobrenatural se mezclan en relatos realmente aterradores.Junto a Alex te hablaremos de lugares que quedaron marcados por posesiones y profecías cumplidas, como el caso de la Casa #406 y un rancho de Oaxaca en donde las personas fallecieron bruscamente y, actualmente, las almas atrapadas siguen rondando en el lugar en busca de venganza.También te contaremos de Josefa, una madre que parece haber usado brujería contra su propia familia, y el testimonio de Alejandra, quien asegura que las Ánimas Benditas del Purgatorio la salvaron de un secuestro.Son relatos de almas en pena, espíritus atrapados y sombras que buscan venganza; nos enseñan que la muerte no siempre es el final. ¿Qué existe en el más allá?No te pierdas de este capítulo y cuéntanos en los comentarios si alguna vez has experimentado algún tipo de encuentro con un alma en pena. No olvides suscribirte y activar la campanita de notificación.

Adela Micha entrevistó a Rafael Gual Cosío, director de la Cámara Nacional de la Industria Farmacéutica, para analizar la acusación de la presidenta Claudia Sheinbaum contra proveedores que presuntamente han incumplido contratos y provocado el desabasto de medicinas en el sector salud. Más adelante conversó con Julián Pérez López, padre buscador de Erick Jair Pérez Limón, y con Joaquín Galván, defensor de derechos humanos, sobre la desaparición de Erick Jair, quien fue amenazado por el padre de su novia la misma noche en que desapareció y que meses antes había sido “levantado” por policías municipales en Oaxaca y entregado ilegalmente a un grupo criminal. En la sección de espectáculos, Verónica Garay, coordinadora editorial de TVNotas, presentó la nueva portada y adelantó detalles exclusivos de la revista, mientras que el elenco de la obra “Contrabando” de Víctor Hugo Rascón Banda —Roberta Burns, Fabián Corres, Azalia Ortiz, Eileen Yañez y Jorge León— compartió la relevancia de este montaje que se presentará en el Teatro Usigli del 20 de septiembre al 28 de diciembre. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Más de 260 mil tortugas golfinas arribaron a Playa La Escobilla en Oaxaca Alumnos de CCH Sur realizaron marcha para exigir mayor seguridad España envía buque para asistir a la Flotilla Global Sumud 

Adela Micha entrevistó a Rafael Gual Cosío, director de la Cámara Nacional de la Industria Farmacéutica, para analizar la acusación de la presidenta Claudia Sheinbaum contra proveedores que presuntamente han incumplido contratos y provocado el desabasto de medicinas en el sector salud. Más adelante conversó con Julián Pérez López, padre buscador de Erick Jair Pérez Limón, y con Joaquín Galván, defensor de derechos humanos, sobre la desaparición de Erick Jair, quien fue amenazado por el padre de su novia la misma noche en que desapareció y que meses antes había sido “levantado” por policías municipales en Oaxaca y entregado ilegalmente a un grupo criminal. En la sección de espectáculos, Verónica Garay, coordinadora editorial de TVNotas, presentó la nueva portada y adelantó detalles exclusivos de la revista, mientras que el elenco de la obra “Contrabando” de Víctor Hugo Rascón Banda —Roberta Burns, Fabián Corres, Azalia Ortiz, Eileen Yañez y Jorge León— compartió la relevancia de este montaje que se presentará en el Teatro Usigli del 20 de septiembre al 28 de diciembre. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Back To Business Networking Event 9-23-25 Seg 5 (Gala Fresh, Ruta Oaxaca, Windows On The Lake) by JVC Broadcasting

What happens when travel shifts from consumption to connection? In this conversation, we explore what it means to truly show up — not just to a place, but to its people, stories, and rhythms. From women-led, sustainable journeys to experiences that give back to local communities, this episode dives into how mindful travel can transform both traveler and host. We also touch on the immersive trips Kate Boardman curates, including her annual journey to Oaxaca for Día de los Muertos.Become a supporter of this podcast: https://www.spreaker.com/podcast/globetrotters-podcast--5023679/support.

Josh Kremer is the co-founder of Paradero Hotels, a Baja-born luxury brand blending boutique resorts with destination management to create immersive, off-grid experiences. A classically trained chef who pivoted into real estate private equity, Josh brings both palate and P&L to building small-scale, high-touch hospitality. Susan and Josh talk about remote resorts, resourceful resourcing, and refined service. What You'll Learn About: • From chef whites to term sheets: Josh Kremer's zigzag from kitchens to Blackstone to founding Paradero Hotels. • Why “experiential luxury” beats “bikinis + margaritas," and how Paradero designs trips that spill far beyond the property line. • Off-beach on purpose: picking a site framed by five ecosystems to unlock creative freedom (and way better adventures). • Oasis IRL: how Baja's mountains create desert lagoons—and a top birdwatching haven—without cartoon mirages. • The unsexy backbone of remote hospitality: fiber pulls, buried power lines, backup gen, daily procurement runs, and a fleet of guide-led vehicles. • Scale by listening: adults-only → groups/events → families → homes; growing to 92 keys while keeping density low. • Where guests are pointing next: Riviera Maya (not in Cancun), Riviera Nayarit, plus eyes on Oaxaca, San Miguel, and Valle de Guadalupe. • Hiring where others won't: local-first, import managers when needed, and invest in great staff housing for a “soft landing.” • The 10x Rule: whatever effort you think it'll take, multiply by ten (site selection alone jumped from ~20 to 800!). • A perfect Paradero day: sunrise views → surf coaching → chef-driven breakfast → pool + temazcal → farm tasting → cliffside sunset → stargazing net. 1. Expect 10x More Work Than You Think Josh stresses what he calls the “10x rule”: however much effort you think a project will take, multiply it by ten. From evaluating 800 sites before selecting one to interviewing 20 architects before choosing a partner, the reality of launching a hospitality venture is far more demanding than anyone could have anticipated. The lesson applies broadly: if you're starting something ambitious, prepare for an order of magnitude more persistence, patience, and problem-solving than your first instinct suggests. 2. Culture Shapes Business—and Guest Experience Having lived in both Mexico and the U.S., Josh highlights how family-centric culture in Mexico contrasts with the U.S.'s emphasis on individualism. Understanding and respecting those differences helps him build both teams and guest experiences. The broader takeaway: Leaders who work across borders, or even within different communities, need to tune in to local cultural values. This can guide not only how you manage staff but also how you design meaningful customer experiences. 3. Operating in Remote or Nontraditional Locations Requires Creative Infrastructure Running a semi-remote property is as much about mastering logistics as it is delivering luxury. Josh described pulling fiber from a distant city, burying power lines to protect the guest experience, and organizing daily supply runs. The big lesson is that unconventional opportunities often require unconventional solutions. If you're drawn to an out-of-the-box idea, success may depend on investing early and heavily in the unglamorous operational backbone.   Josh Kremer on LinkedIn https://www.linkedin.com/in/joshua-kremer-bb904a26/ Paradero Hotels https://www.paraderohotels.com/ Other Episodes You May Like:  159: 15-Day Career with Gustavo Viescas https://www.topfloorpodcast.com/episode/159 165: Purple Flower Luxury with Florence Li https://www.topfloorpodcast.com/episode/165 74: Calm and Nurturing Ghost with Trisha Pérez Kennealy https://www.topfloorpodcast.com/episode/74

¡Atención! Tormenta tropical Narda afectará costas del Pacífico  Cuidado con deslaves e inundaciones por lluvias de Narda, alerta Protección Civil  Papa León XIV alza la voz por Gaza  “Sin paz no hay futuro”Más información en nuestro Podcast

El Plan Integral Oriente beneficiará a 12 municipios mexiquensesCaen huachicoleros en Coyotepec, aseguran predio con gasolina ilegal  Más información en nuestro Podcast

De la Fuente representará a México en la Asamblea General de la ONU  Oaxaca registra 761 feminicidios tras siete años de Alerta de Género  Bolivia emite orden de captura contra hijo del presidente Luis Arce  Más información en nuestro Podcast

Sheinbaum recorre Guerrero y Oaxaca en gira de rendición de cuentas Cineteca presenta documental sobre obreras tras sismo de 1985Rusia lanza ataque con drones y misiles contra UcraniaMás información en nuestro podcast

Trabajadores de Pemex lesionados por fuga en Veracruz Israel entrega ayuda humanitaria en OaxacaEl Parque del Seguro Social convertido en morgue en 1985Más información en nuestro podcast

Send us a textFearful after Lavinia gets arrested for voicing an opinion on her podcast, Marge, Bobert, and Celedine prepare to escape to Oaxaca, Mexico. Peebles and Oliver are already there building a homestead. Will they make it? Will Marge have the courage to leave her home in Alabama?B is for Bisexual - short stories by Laura P. Valtorta

Where do we get our stuff from? This week, Technology Now is diving into the subject of supply chain. We explore what different people along the value chain care about, the types of disruptions modern day supply chains face, and we explore how AI can be integrated into the world of supply chain to mitigate unexpected shocks.This is Technology Now, a weekly show from Hewlett Packard Enterprise. Every week, hosts Michael Bird and Aubrey Lovell look at a story that's been making headlines, take a look at the technology behind it, and explain why it matters to organizations.About Mark Bakker: https://www.hpe.com/uk/en/leadership-bios/mark-bakker.htmlSourcesDoor to Door: The Magnificent, Maddening, Mysterious World of Transportation by Edward Humes. Copyright © 2016 by Edward Humes. Reprinted courtesy of Harper, an imprint of HarperCollins Publishers.https://www.persee.fr/doc/paleo_0153-9345_2016_num_42_2_5718https://www.ebsco.com/research-starters/history/renfrew-dixon-and-cann-reconstruct-ancient-near-eastern-trade-routesKhalidi, L. et al., 2016, The growth of early social networks: New geochemical results of obsidian from the Ubaid to Chalcolithic Period in Syria, Iraq and the Gulf, Journal of Archaeological Science: Reports,Volume 9, Pages 743-757, ISSN 2352-409X, https://doi.org/10.1016/j.jasrep.2016.06.026.Gendron, F., et all., 2019, The evolution of obsidian procurement in ancient Oaxaca, Mexico: New data from the Sistema 7 Venado architectural complex, Monte Albán. Journal of Archaeological Science: Reports. 23. 583-591., Tykot. R. H., 1996, Obsidian Procurement and Distribution in the Central and Western Mediterranean, Journal of Mediterranean Archaeology 9.1 (1996) 39-82

FGR recabará ADN de familias de desaparecidos en Guadalajara  Avanzan obras en puentes Alameda 1 y 2 en Neza  Activistas egipcios listos para unirse a flotilla por GazaMás información en nuestro Podcast

SGIRPC atiende socavón en Iztapalapa hay 20 personas desalojadas  Profepa exige limpieza tras derrame de asfalto en Oaxaca  Trump ordena ataque a narcolancha venezolana en el CaribeMás información en nuestro Podcast

CONTINUED Victor Davis Hanson's book, The Dying Citizen: How Progressive Elites, Tribalism, and Globalization Are Destroying the Idea of America, argues that the foundational principles of American citizenship and the nation's success are being eroded by these forces. A central theme of Hanson's work is the critical importance of the middle class, a concept he traces back to classical Greece and Rome. Drawing on Aristotle, Hanson highlights that a state's good fortune depends on citizens having "moderate and sufficient property," enabling autonomy and self-reliance. The middle class, combining "muscles with mind," traditionally served as the "soldiers of the republic" and were "skeptical of government." Unlike the poor, who risk dependency on "bread and circuses" from the government or wealthy patrons, or the rich, who "inevitably use their wealth to tamper with politics," the middle class is self-reliant and less susceptible to these extremes. This ideal, initially embodied by the independent farmer as envisioned by figures like Thomas Jefferson, was later translated into the "shopkeeper or the independent trucker or the traveling salesman" in post-industrial America, maintaining their autonomy. However, this middle class has recently experienced a decline in real wages, with any brief gains quickly eroded by inflation. Hanson posits that America is experiencing a "hollowing out" of its middle class, reminiscent of the decline of the Roman Empire, which was ultimately reduced to two classes: the extremely wealthy and those dependent on handouts. He cites California as a contemporary example, describing it as a "medieval society" with vast wealth alongside a dependent "peasant class," as millions of middle-class citizens have reportedly fled the state. The Obama administration's "Pajama Boy" and "Life of Julia" campaigns are presented as symbols of this shift, promoting a "nanny entitlement state" where the government provides for individuals from birth, reducing the need for traditional self-reliance, marriage, or property ownership. This, Hanson suggests, reflects a Democratic Party agenda that has "written off the working middle class" in favor of a "bicoastal elite" and big government. Globalization, particularly through immigration policy, is identified as another destructive force. The Hart-Celler Act of 1965 is criticized for dismantling meritocracy, prioritizing family relationships and proximity to the border over skills or English fluency. This, driven by an "unholy alliance" of the Democratic Party seeking new constituents and the Republican Party desiring cheap labor, has led to a massive influx of non-native-born and illegal residents. The Simpson-Mazzoli Act of 1986 also failed, as promises of border security were not kept, and employer verification mechanisms were easily circumvented. Hanson asserts that the absence of a secure border fundamentally undermines U.S. citizenship. He highlights how increased numbers of immigrants, coupled with lax voting laws, have politically impacted states like California, Nevada, New Mexico, and Colorado, which have "flipped" to the Democratic Party. The desire for "dignity," as expressed by a legal immigrant named Mr. Rojas, underscores the allure of American equality compared to the social stratification in countries like Oaxaca, Mexico. Furthermore, Hanson addresses the rise of the "unelected," or "deep state," which he describes as a "permanent investigative bureaucratic class" with "contempt for the people" and an ability to undermine elected government. Examples range from the obscure Raisin Administrative Committee, which dictates what farmers can do with their crops, to high-ranking officials in agencies like the FBI and CIA who felt empowered to act outside accountability. The concept of "la resistance," adopted by some bureaucrats after Donald Trump's election, saw individuals like Kevin Clinesmith and "Anonymous" actively seeking to undermine the administration, with even a Georgetown Law Schoolprofessor, Rosa Brooks, publicly contemplating a military coup. Finally, Hanson criticizes the "nullification" of federal law, exemplified by "sanctuary cities" that refuse to cooperate with federal immigration enforcement, creating an "asymmetrical" system where such actions are condoned for the left but condemned as "insurrection" for the right. He also argues that impeachment, designed as a constitutional check, has been "distorted" and "abused" into a political "campaign strategy," particularly in the two impeachments of Donald Trump. This has set a "terrible precedent," potentially leading to further political weaponization of constitutional mechanisms.

CONTINUED Victor Davis Hanson's book, The Dying Citizen: How Progressive Elites, Tribalism, and Globalization Are Destroying the Idea of America, argues that the foundational principles of American citizenship and the nation's success are being eroded by these forces. A central theme of Hanson's work is the critical importance of the middle class, a concept he traces back to classical Greece and Rome. Drawing on Aristotle, Hanson highlights that a state's good fortune depends on citizens having "moderate and sufficient property," enabling autonomy and self-reliance. The middle class, combining "muscles with mind," traditionally served as the "soldiers of the republic" and were "skeptical of government." Unlike the poor, who risk dependency on "bread and circuses" from the government or wealthy patrons, or the rich, who "inevitably use their wealth to tamper with politics," the middle class is self-reliant and less susceptible to these extremes. This ideal, initially embodied by the independent farmer as envisioned by figures like Thomas Jefferson, was later translated into the "shopkeeper or the independent trucker or the traveling salesman" in post-industrial America, maintaining their autonomy. However, this middle class has recently experienced a decline in real wages, with any brief gains quickly eroded by inflation. Hanson posits that America is experiencing a "hollowing out" of its middle class, reminiscent of the decline of the Roman Empire, which was ultimately reduced to two classes: the extremely wealthy and those dependent on handouts. He cites California as a contemporary example, describing it as a "medieval society" with vast wealth alongside a dependent "peasant class," as millions of middle-class citizens have reportedly fled the state. The Obama administration's "Pajama Boy" and "Life of Julia" campaigns are presented as symbols of this shift, promoting a "nanny entitlement state" where the government provides for individuals from birth, reducing the need for traditional self-reliance, marriage, or property ownership. This, Hanson suggests, reflects a Democratic Party agenda that has "written off the working middle class" in favor of a "bicoastal elite" and big government. Globalization, particularly through immigration policy, is identified as another destructive force. The Hart-Celler Act of 1965 is criticized for dismantling meritocracy, prioritizing family relationships and proximity to the border over skills or English fluency. This, driven by an "unholy alliance" of the Democratic Party seeking new constituents and the Republican Party desiring cheap labor, has led to a massive influx of non-native-born and illegal residents. The Simpson-Mazzoli Act of 1986 also failed, as promises of border security were not kept, and employer verification mechanisms were easily circumvented. Hanson asserts that the absence of a secure border fundamentally undermines U.S. citizenship. He highlights how increased numbers of immigrants, coupled with lax voting laws, have politically impacted states like California, Nevada, New Mexico, and Colorado, which have "flipped" to the Democratic Party. The desire for "dignity," as expressed by a legal immigrant named Mr. Rojas, underscores the allure of American equality compared to the social stratification in countries like Oaxaca, Mexico. Furthermore, Hanson addresses the rise of the "unelected," or "deep state," which he describes as a "permanent investigative bureaucratic class" with "contempt for the people" and an ability to undermine elected government. Examples range from the obscure Raisin Administrative Committee, which dictates what farmers can do with their crops, to high-ranking officials in agencies like the FBI and CIA who felt empowered to act outside accountability. The concept of "la resistance," adopted by some bureaucrats after Donald Trump's election, saw individuals like Kevin Clinesmith and "Anonymous" actively seeking to undermine the administration, with even a Georgetown Law Schoolprofessor, Rosa Brooks, publicly contemplating a military coup. Finally, Hanson criticizes the "nullification" of federal law, exemplified by "sanctuary cities" that refuse to cooperate with federal immigration enforcement, creating an "asymmetrical" system where such actions are condoned for the left but condemned as "insurrection" for the right. He also argues that impeachment, designed as a constitutional check, has been "distorted" and "abused" into a political "campaign strategy," particularly in the two impeachments of Donald Trump. This has set a "terrible precedent," potentially leading to further political weaponization of constitutional mechanisms.

CONTINUED Victor Davis Hanson's book, The Dying Citizen: How Progressive Elites, Tribalism, and Globalization Are Destroying the Idea of America, argues that the foundational principles of American citizenship and the nation's success are being eroded by these forces. A central theme of Hanson's work is the critical importance of the middle class, a concept he traces back to classical Greece and Rome. Drawing on Aristotle, Hanson highlights that a state's good fortune depends on citizens having "moderate and sufficient property," enabling autonomy and self-reliance. The middle class, combining "muscles with mind," traditionally served as the "soldiers of the republic" and were "skeptical of government." Unlike the poor, who risk dependency on "bread and circuses" from the government or wealthy patrons, or the rich, who "inevitably use their wealth to tamper with politics," the middle class is self-reliant and less susceptible to these extremes. This ideal, initially embodied by the independent farmer as envisioned by figures like Thomas Jefferson, was later translated into the "shopkeeper or the independent trucker or the traveling salesman" in post-industrial America, maintaining their autonomy. However, this middle class has recently experienced a decline in real wages, with any brief gains quickly eroded by inflation. Hanson posits that America is experiencing a "hollowing out" of its middle class, reminiscent of the decline of the Roman Empire, which was ultimately reduced to two classes: the extremely wealthy and those dependent on handouts. He cites California as a contemporary example, describing it as a "medieval society" with vast wealth alongside a dependent "peasant class," as millions of middle-class citizens have reportedly fled the state. The Obama administration's "Pajama Boy" and "Life of Julia" campaigns are presented as symbols of this shift, promoting a "nanny entitlement state" where the government provides for individuals from birth, reducing the need for traditional self-reliance, marriage, or property ownership. This, Hanson suggests, reflects a Democratic Party agenda that has "written off the working middle class" in favor of a "bicoastal elite" and big government. Globalization, particularly through immigration policy, is identified as another destructive force. The Hart-Celler Act of 1965 is criticized for dismantling meritocracy, prioritizing family relationships and proximity to the border over skills or English fluency. This, driven by an "unholy alliance" of the Democratic Party seeking new constituents and the Republican Party desiring cheap labor, has led to a massive influx of non-native-born and illegal residents. The Simpson-Mazzoli Act of 1986 also failed, as promises of border security were not kept, and employer verification mechanisms were easily circumvented. Hanson asserts that the absence of a secure border fundamentally undermines U.S. citizenship. He highlights how increased numbers of immigrants, coupled with lax voting laws, have politically impacted states like California, Nevada, New Mexico, and Colorado, which have "flipped" to the Democratic Party. The desire for "dignity," as expressed by a legal immigrant named Mr. Rojas, underscores the allure of American equality compared to the social stratification in countries like Oaxaca, Mexico. Furthermore, Hanson addresses the rise of the "unelected," or "deep state," which he describes as a "permanent investigative bureaucratic class" with "contempt for the people" and an ability to undermine elected government. Examples range from the obscure Raisin Administrative Committee, which dictates what farmers can do with their crops, to high-ranking officials in agencies like the FBI and CIA who felt empowered to act outside accountability. The concept of "la resistance," adopted by some bureaucrats after Donald Trump's election, saw individuals like Kevin Clinesmith and "Anonymous" actively seeking to undermine the administration, with even a Georgetown Law Schoolprofessor, Rosa Brooks, publicly contemplating a military coup. Finally, Hanson criticizes the "nullification" of federal law, exemplified by "sanctuary cities" that refuse to cooperate with federal immigration enforcement, creating an "asymmetrical" system where such actions are condoned for the left but condemned as "insurrection" for the right. He also argues that impeachment, designed as a constitutional check, has been "distorted" and "abused" into a political "campaign strategy," particularly in the two impeachments of Donald Trump. This has set a "terrible precedent," potentially leading to further political weaponization of constitutional mechanisms.

CONTINUED Victor Davis Hanson's book, The Dying Citizen: How Progressive Elites, Tribalism, and Globalization Are Destroying the Idea of America, argues that the foundational principles of American citizenship and the nation's success are being eroded by these forces. A central theme of Hanson's work is the critical importance of the middle class, a concept he traces back to classical Greece and Rome. Drawing on Aristotle, Hanson highlights that a state's good fortune depends on citizens having "moderate and sufficient property," enabling autonomy and self-reliance. The middle class, combining "muscles with mind," traditionally served as the "soldiers of the republic" and were "skeptical of government." Unlike the poor, who risk dependency on "bread and circuses" from the government or wealthy patrons, or the rich, who "inevitably use their wealth to tamper with politics," the middle class is self-reliant and less susceptible to these extremes. This ideal, initially embodied by the independent farmer as envisioned by figures like Thomas Jefferson, was later translated into the "shopkeeper or the independent trucker or the traveling salesman" in post-industrial America, maintaining their autonomy. However, this middle class has recently experienced a decline in real wages, with any brief gains quickly eroded by inflation. Hanson posits that America is experiencing a "hollowing out" of its middle class, reminiscent of the decline of the Roman Empire, which was ultimately reduced to two classes: the extremely wealthy and those dependent on handouts. He cites California as a contemporary example, describing it as a "medieval society" with vast wealth alongside a dependent "peasant class," as millions of middle-class citizens have reportedly fled the state. The Obama administration's "Pajama Boy" and "Life of Julia" campaigns are presented as symbols of this shift, promoting a "nanny entitlement state" where the government provides for individuals from birth, reducing the need for traditional self-reliance, marriage, or property ownership. This, Hanson suggests, reflects a Democratic Party agenda that has "written off the working middle class" in favor of a "bicoastal elite" and big government. Globalization, particularly through immigration policy, is identified as another destructive force. The Hart-Celler Act of 1965 is criticized for dismantling meritocracy, prioritizing family relationships and proximity to the border over skills or English fluency. This, driven by an "unholy alliance" of the Democratic Party seeking new constituents and the Republican Party desiring cheap labor, has led to a massive influx of non-native-born and illegal residents. The Simpson-Mazzoli Act of 1986 also failed, as promises of border security were not kept, and employer verification mechanisms were easily circumvented. Hanson asserts that the absence of a secure border fundamentally undermines U.S. citizenship. He highlights how increased numbers of immigrants, coupled with lax voting laws, have politically impacted states like California, Nevada, New Mexico, and Colorado, which have "flipped" to the Democratic Party. The desire for "dignity," as expressed by a legal immigrant named Mr. Rojas, underscores the allure of American equality compared to the social stratification in countries like Oaxaca, Mexico. Furthermore, Hanson addresses the rise of the "unelected," or "deep state," which he describes as a "permanent investigative bureaucratic class" with "contempt for the people" and an ability to undermine elected government. Examples range from the obscure Raisin Administrative Committee, which dictates what farmers can do with their crops, to high-ranking officials in agencies like the FBI and CIA who felt empowered to act outside accountability. The concept of "la resistance," adopted by some bureaucrats after Donald Trump's election, saw individuals like Kevin Clinesmith and "Anonymous" actively seeking to undermine the administration, with even a Georgetown Law Schoolprofessor, Rosa Brooks, publicly contemplating a military coup. Finally, Hanson criticizes the "nullification" of federal law, exemplified by "sanctuary cities" that refuse to cooperate with federal immigration enforcement, creating an "asymmetrical" system where such actions are condoned for the left but condemned as "insurrection" for the right. He also argues that impeachment, designed as a constitutional check, has been "distorted" and "abused" into a political "campaign strategy," particularly in the two impeachments of Donald Trump. This has set a "terrible precedent," potentially leading to further political weaponization of constitutional mechanisms.

CONTINUED Victor Davis Hanson's book, The Dying Citizen: How Progressive Elites, Tribalism, and Globalization Are Destroying the Idea of America, argues that the foundational principles of American citizenship and the nation's success are being eroded by these forces. A central theme of Hanson's work is the critical importance of the middle class, a concept he traces back to classical Greece and Rome. Drawing on Aristotle, Hanson highlights that a state's good fortune depends on citizens having "moderate and sufficient property," enabling autonomy and self-reliance. The middle class, combining "muscles with mind," traditionally served as the "soldiers of the republic" and were "skeptical of government." Unlike the poor, who risk dependency on "bread and circuses" from the government or wealthy patrons, or the rich, who "inevitably use their wealth to tamper with politics," the middle class is self-reliant and less susceptible to these extremes. This ideal, initially embodied by the independent farmer as envisioned by figures like Thomas Jefferson, was later translated into the "shopkeeper or the independent trucker or the traveling salesman" in post-industrial America, maintaining their autonomy. However, this middle class has recently experienced a decline in real wages, with any brief gains quickly eroded by inflation. Hanson posits that America is experiencing a "hollowing out" of its middle class, reminiscent of the decline of the Roman Empire, which was ultimately reduced to two classes: the extremely wealthy and those dependent on handouts. He cites California as a contemporary example, describing it as a "medieval society" with vast wealth alongside a dependent "peasant class," as millions of middle-class citizens have reportedly fled the state. The Obama administration's "Pajama Boy" and "Life of Julia" campaigns are presented as symbols of this shift, promoting a "nanny entitlement state" where the government provides for individuals from birth, reducing the need for traditional self-reliance, marriage, or property ownership. This, Hanson suggests, reflects a Democratic Party agenda that has "written off the working middle class" in favor of a "bicoastal elite" and big government. Globalization, particularly through immigration policy, is identified as another destructive force. The Hart-Celler Act of 1965 is criticized for dismantling meritocracy, prioritizing family relationships and proximity to the border over skills or English fluency. This, driven by an "unholy alliance" of the Democratic Party seeking new constituents and the Republican Party desiring cheap labor, has led to a massive influx of non-native-born and illegal residents. The Simpson-Mazzoli Act of 1986 also failed, as promises of border security were not kept, and employer verification mechanisms were easily circumvented. Hanson asserts that the absence of a secure border fundamentally undermines U.S. citizenship. He highlights how increased numbers of immigrants, coupled with lax voting laws, have politically impacted states like California, Nevada, New Mexico, and Colorado, which have "flipped" to the Democratic Party. The desire for "dignity," as expressed by a legal immigrant named Mr. Rojas, underscores the allure of American equality compared to the social stratification in countries like Oaxaca, Mexico. Furthermore, Hanson addresses the rise of the "unelected," or "deep state," which he describes as a "permanent investigative bureaucratic class" with "contempt for the people" and an ability to undermine elected government. Examples range from the obscure Raisin Administrative Committee, which dictates what farmers can do with their crops, to high-ranking officials in agencies like the FBI and CIA who felt empowered to act outside accountability. The concept of "la resistance," adopted by some bureaucrats after Donald Trump's election, saw individuals like Kevin Clinesmith and "Anonymous" actively seeking to undermine the administration, with even a Georgetown Law Schoolprofessor, Rosa Brooks, publicly contemplating a military coup. Finally, Hanson criticizes the "nullification" of federal law, exemplified by "sanctuary cities" that refuse to cooperate with federal immigration enforcement, creating an "asymmetrical" system where such actions are condoned for the left but condemned as "insurrection" for the right. He also argues that impeachment, designed as a constitutional check, has been "distorted" and "abused" into a political "campaign strategy," particularly in the two impeachments of Donald Trump. This has set a "terrible precedent," potentially leading to further political weaponization of constitutional mechanisms.

CONTINUED Victor Davis Hanson's book, The Dying Citizen: How Progressive Elites, Tribalism, and Globalization Are Destroying the Idea of America, argues that the foundational principles of American citizenship and the nation's success are being eroded by these forces. A central theme of Hanson's work is the critical importance of the middle class, a concept he traces back to classical Greece and Rome. Drawing on Aristotle, Hanson highlights that a state's good fortune depends on citizens having "moderate and sufficient property," enabling autonomy and self-reliance. The middle class, combining "muscles with mind," traditionally served as the "soldiers of the republic" and were "skeptical of government." Unlike the poor, who risk dependency on "bread and circuses" from the government or wealthy patrons, or the rich, who "inevitably use their wealth to tamper with politics," the middle class is self-reliant and less susceptible to these extremes. This ideal, initially embodied by the independent farmer as envisioned by figures like Thomas Jefferson, was later translated into the "shopkeeper or the independent trucker or the traveling salesman" in post-industrial America, maintaining their autonomy. However, this middle class has recently experienced a decline in real wages, with any brief gains quickly eroded by inflation. Hanson posits that America is experiencing a "hollowing out" of its middle class, reminiscent of the decline of the Roman Empire, which was ultimately reduced to two classes: the extremely wealthy and those dependent on handouts. He cites California as a contemporary example, describing it as a "medieval society" with vast wealth alongside a dependent "peasant class," as millions of middle-class citizens have reportedly fled the state. The Obama administration's "Pajama Boy" and "Life of Julia" campaigns are presented as symbols of this shift, promoting a "nanny entitlement state" where the government provides for individuals from birth, reducing the need for traditional self-reliance, marriage, or property ownership. This, Hanson suggests, reflects a Democratic Party agenda that has "written off the working middle class" in favor of a "bicoastal elite" and big government. Globalization, particularly through immigration policy, is identified as another destructive force. The Hart-Celler Act of 1965 is criticized for dismantling meritocracy, prioritizing family relationships and proximity to the border over skills or English fluency. This, driven by an "unholy alliance" of the Democratic Party seeking new constituents and the Republican Party desiring cheap labor, has led to a massive influx of non-native-born and illegal residents. The Simpson-Mazzoli Act of 1986 also failed, as promises of border security were not kept, and employer verification mechanisms were easily circumvented. Hanson asserts that the absence of a secure border fundamentally undermines U.S. citizenship. He highlights how increased numbers of immigrants, coupled with lax voting laws, have politically impacted states like California, Nevada, New Mexico, and Colorado, which have "flipped" to the Democratic Party. The desire for "dignity," as expressed by a legal immigrant named Mr. Rojas, underscores the allure of American equality compared to the social stratification in countries like Oaxaca, Mexico. Furthermore, Hanson addresses the rise of the "unelected," or "deep state," which he describes as a "permanent investigative bureaucratic class" with "contempt for the people" and an ability to undermine elected government. Examples range from the obscure Raisin Administrative Committee, which dictates what farmers can do with their crops, to high-ranking officials in agencies like the FBI and CIA who felt empowered to act outside accountability. The concept of "la resistance," adopted by some bureaucrats after Donald Trump's election, saw individuals like Kevin Clinesmith and "Anonymous" actively seeking to undermine the administration, with even a Georgetown Law Schoolprofessor, Rosa Brooks, publicly contemplating a military coup. Finally, Hanson criticizes the "nullification" of federal law, exemplified by "sanctuary cities" that refuse to cooperate with federal immigration enforcement, creating an "asymmetrical" system where such actions are condoned for the left but condemned as "insurrection" for the right. He also argues that impeachment, designed as a constitutional check, has been "distorted" and "abused" into a political "campaign strategy," particularly in the two impeachments of Donald Trump. This has set a "terrible precedent," potentially leading to further political weaponization of constitutional mechanisms.

CONTINUED Victor Davis Hanson's book, The Dying Citizen: How Progressive Elites, Tribalism, and Globalization Are Destroying the Idea of America, argues that the foundational principles of American citizenship and the nation's success are being eroded by these forces. A central theme of Hanson's work is the critical importance of the middle class, a concept he traces back to classical Greece and Rome. Drawing on Aristotle, Hanson highlights that a state's good fortune depends on citizens having "moderate and sufficient property," enabling autonomy and self-reliance. The middle class, combining "muscles with mind," traditionally served as the "soldiers of the republic" and were "skeptical of government." Unlike the poor, who risk dependency on "bread and circuses" from the government or wealthy patrons, or the rich, who "inevitably use their wealth to tamper with politics," the middle class is self-reliant and less susceptible to these extremes. This ideal, initially embodied by the independent farmer as envisioned by figures like Thomas Jefferson, was later translated into the "shopkeeper or the independent trucker or the traveling salesman" in post-industrial America, maintaining their autonomy. However, this middle class has recently experienced a decline in real wages, with any brief gains quickly eroded by inflation. Hanson posits that America is experiencing a "hollowing out" of its middle class, reminiscent of the decline of the Roman Empire, which was ultimately reduced to two classes: the extremely wealthy and those dependent on handouts. He cites California as a contemporary example, describing it as a "medieval society" with vast wealth alongside a dependent "peasant class," as millions of middle-class citizens have reportedly fled the state. The Obama administration's "Pajama Boy" and "Life of Julia" campaigns are presented as symbols of this shift, promoting a "nanny entitlement state" where the government provides for individuals from birth, reducing the need for traditional self-reliance, marriage, or property ownership. This, Hanson suggests, reflects a Democratic Party agenda that has "written off the working middle class" in favor of a "bicoastal elite" and big government. Globalization, particularly through immigration policy, is identified as another destructive force. The Hart-Celler Act of 1965 is criticized for dismantling meritocracy, prioritizing family relationships and proximity to the border over skills or English fluency. This, driven by an "unholy alliance" of the Democratic Party seeking new constituents and the Republican Party desiring cheap labor, has led to a massive influx of non-native-born and illegal residents. The Simpson-Mazzoli Act of 1986 also failed, as promises of border security were not kept, and employer verification mechanisms were easily circumvented. Hanson asserts that the absence of a secure border fundamentally undermines U.S. citizenship. He highlights how increased numbers of immigrants, coupled with lax voting laws, have politically impacted states like California, Nevada, New Mexico, and Colorado, which have "flipped" to the Democratic Party. The desire for "dignity," as expressed by a legal immigrant named Mr. Rojas, underscores the allure of American equality compared to the social stratification in countries like Oaxaca, Mexico. Furthermore, Hanson addresses the rise of the "unelected," or "deep state," which he describes as a "permanent investigative bureaucratic class" with "contempt for the people" and an ability to undermine elected government. Examples range from the obscure Raisin Administrative Committee, which dictates what farmers can do with their crops, to high-ranking officials in agencies like the FBI and CIA who felt empowered to act outside accountability. The concept of "la resistance," adopted by some bureaucrats after Donald Trump's election, saw individuals like Kevin Clinesmith and "Anonymous" actively seeking to undermine the administration, with even a Georgetown Law Schoolprofessor, Rosa Brooks, publicly contemplating a military coup. Finally, Hanson criticizes the "nullification" of federal law, exemplified by "sanctuary cities" that refuse to cooperate with federal immigration enforcement, creating an "asymmetrical" system where such actions are condoned for the left but condemned as "insurrection" for the right. He also argues that impeachment, designed as a constitutional check, has been "distorted" and "abused" into a political "campaign strategy," particularly in the two impeachments of Donald Trump. This has set a "terrible precedent," potentially leading to further political weaponization of constitutional mechanisms.

CONTINUED Victor Davis Hanson's book, The Dying Citizen: How Progressive Elites, Tribalism, and Globalization Are Destroying the Idea of America, argues that the foundational principles of American citizenship and the nation's success are being eroded by these forces. A central theme of Hanson's work is the critical importance of the middle class, a concept he traces back to classical Greece and Rome. Drawing on Aristotle, Hanson highlights that a state's good fortune depends on citizens having "moderate and sufficient property," enabling autonomy and self-reliance. The middle class, combining "muscles with mind," traditionally served as the "soldiers of the republic" and were "skeptical of government." Unlike the poor, who risk dependency on "bread and circuses" from the government or wealthy patrons, or the rich, who "inevitably use their wealth to tamper with politics," the middle class is self-reliant and less susceptible to these extremes. This ideal, initially embodied by the independent farmer as envisioned by figures like Thomas Jefferson, was later translated into the "shopkeeper or the independent trucker or the traveling salesman" in post-industrial America, maintaining their autonomy. However, this middle class has recently experienced a decline in real wages, with any brief gains quickly eroded by inflation. Hanson posits that America is experiencing a "hollowing out" of its middle class, reminiscent of the decline of the Roman Empire, which was ultimately reduced to two classes: the extremely wealthy and those dependent on handouts. He cites California as a contemporary example, describing it as a "medieval society" with vast wealth alongside a dependent "peasant class," as millions of middle-class citizens have reportedly fled the state. The Obama administration's "Pajama Boy" and "Life of Julia" campaigns are presented as symbols of this shift, promoting a "nanny entitlement state" where the government provides for individuals from birth, reducing the need for traditional self-reliance, marriage, or property ownership. This, Hanson suggests, reflects a Democratic Party agenda that has "written off the working middle class" in favor of a "bicoastal elite" and big government. Globalization, particularly through immigration policy, is identified as another destructive force. The Hart-Celler Act of 1965 is criticized for dismantling meritocracy, prioritizing family relationships and proximity to the border over skills or English fluency. This, driven by an "unholy alliance" of the Democratic Party seeking new constituents and the Republican Party desiring cheap labor, has led to a massive influx of non-native-born and illegal residents. The Simpson-Mazzoli Act of 1986 also failed, as promises of border security were not kept, and employer verification mechanisms were easily circumvented. Hanson asserts that the absence of a secure border fundamentally undermines U.S. citizenship. He highlights how increased numbers of immigrants, coupled with lax voting laws, have politically impacted states like California, Nevada, New Mexico, and Colorado, which have "flipped" to the Democratic Party. The desire for "dignity," as expressed by a legal immigrant named Mr. Rojas, underscores the allure of American equality compared to the social stratification in countries like Oaxaca, Mexico. Furthermore, Hanson addresses the rise of the "unelected," or "deep state," which he describes as a "permanent investigative bureaucratic class" with "contempt for the people" and an ability to undermine elected government. Examples range from the obscure Raisin Administrative Committee, which dictates what farmers can do with their crops, to high-ranking officials in agencies like the FBI and CIA who felt empowered to act outside accountability. The concept of "la resistance," adopted by some bureaucrats after Donald Trump's election, saw individuals like Kevin Clinesmith and "Anonymous" actively seeking to undermine the administration, with even a Georgetown Law Schoolprofessor, Rosa Brooks, publicly contemplating a military coup. Finally, Hanson criticizes the "nullification" of federal law, exemplified by "sanctuary cities" that refuse to cooperate with federal immigration enforcement, creating an "asymmetrical" system where such actions are condoned for the left but condemned as "insurrection" for the right. He also argues that impeachment, designed as a constitutional check, has been "distorted" and "abused" into a political "campaign strategy," particularly in the two impeachments of Donald Trump. This has set a "terrible precedent," potentially leading to further political weaponization of constitutional mechanisms.

Jornada “Casa por Casa” recibe más de 2 mil reportes vecinales en GAM  Alerta por lluvias intensas y vientos en el Pacífico por Depresión Tropical 13-E  FBI publica imágenes del presunto asesino de Charlie KirkMás información en nuestro Podcast

Rodrigo Medellin loves bats. The Mexican conservationist has been obsessed with the often maligned creatures for over six decades. As a child, he kept blood in ice cube trays in his parents' freezer, to feed to his pet vampire bats. He went on to create Mexico City's first ever bat festival, and to work with governments, universities, NGOs and researchers all over the world. To many, Rodrigo IS the "bat man."Like many Mexicans, he is also fiercely proud of the country's native spirits: tequila and mezcal. The agave spirits are hugely important for Mexico's economy, especially in the states of Jalisco and Oaxaca. Exports of the drinks are worth billions. Tequila and mezcal have become increasingly popular in recent decades, with sales boosted by big budget celebrity-owned brands designed to appeal to the US consumer. From Kendall Jenner to George Clooney, US celebrities have been riding high on the mass market appeal of the liquor. But the boom in these industries has had unintended consequences for Rodrigo's beloved bats. Often the agave the spirits are made from is harvested early, before the slow-growing plant can flower. This means bats cannot feed from the nectar, and critically, they can't do their job as pollinators. This contributes to agave monocultures which are susceptible to disease and blight. Rodrigo explains how he wanted to change the way the industry works, creating a “bat-friendly” certification for tequila and mezcal producers who leave 5% of the agave untouched, to bloom. But why have so few brands been certified, why is the programme controversial for some producers, and why are bats a tricky sell as far as conservation for many people and communities? Sarah Treanor spends time with Rodrigo in Mexico City and Oaxaca to find out. A Bespoken Media production. Image: Rodrigo Medellin holding a bat (Credit: Paul Webala)

Jasun Horsley was born into a family of the British 'elite'.  When he was a child he was unaware that his paternal grandfather, Alec Horsley, Oxford Balliol graduate and founding member of the Campaign for Nuclear Disarmament, was also a Fabian and helped found the Hull branch when he was Sheriff of Hull. Jasun's father also rubbed elbows with characters like Sir Richard Acland, Bertrand Russell, and the Paedophile Information Exchange, a British pro-paedophilia activist group. Jasun was made aware that his family's circle of influence were mockingly called “champagne socialists,” and that the family business, Northern Foods was in cahoots with other notable corporate giants, while being a major player in world business. One thing was clear to Jasun from an early age, he had no interest in joining the family business! At 18, he inherited a small fortune from his father, which landed him in New York as an aspiring filmmaker. Upon his discovery of "The Teachings of Don Juan" through the works of Carlos Castaneda he decided that sorcery was a truer and more adventurous path.  He later concluded that there was much congruity between the film industry and sorcery, which was later explored in his book "Seen and Not Seen: Confessions of a Movie Autist" that examines the military-entertainment complex, and how American movies have become weaponized. Jasun's pursuit of sorcery knowledge led him to Oaxaca, Mexico, and then to New Mexico, where he made a "misguided" attempt to start an intentional community, after which, at age 24, he disinherited his fortune and disappeared to Morocco, with nothing but a poncho and meager belongings. Some thirty years since, Jasun has continued his introspection into the ways in which popular culture, alternate or “counter-” culture, politics, and pseudo-spiritualty are all limbs of a covert, multi-generational, social-engineering octopus that includes occult societies, intelligence agencies, and organized crime networks. While spanning centuries along many disparate groups, ideologies, organizations, and agendas, Jasun has determined this “superculture” to be largely consistent in its aims, principles, and methods. Join us in this free-flowing discussion as Jasun and the Alfacast crew review his many provocative works for an insider's view of the world through the eyes of the so-called "elite". Show links: https://childrenofjob.substack.com/ Learn The True Nature Of Dis-Ease & How Our Bodies Actually Work: https://alfavedic.com/themyth/ Join Our Private Community And Join In The Discussion: https://alfavedic.com/join-us/ Follow our new YT channel: / @offgridelegance Start healing yourself and loved ones with ozone! https://alfavedic.com/ozone Protect yourself & your teens from media manipulation & groupthink w/ Dani Katz's Pop Propaganda Course! http://alfavedic.com/poppropaganda Get our favorite blue blocker glasses! Use code 'alfavedic' for 10% off! https://alfavedic.com/raoptics Join Qortal for free, the truly decentralized internet. https://qortal.dev/downloads Learn how to express your law and uphold your rights as one of mankind. https://alfavedic.com/lawformankind Alfa Vedic is an off-grid agriculture & health co-op focused on developing products, media & educational platforms for the betterment of our world. By using advanced scientific methods, cutting-edge technologies and tools derived from the knowledge of the world's greatest minds, the AV community aims to be a model for the future we all want to see. Our comprehensive line of health products and nutrition is available on our website. Most products are hand mixed and formulated right on our off grid farm including our Immortality Teas which we grow on site. Find them all at https://alfavedic.com​​​​​​​​​​​​​​ Follow Alfa Vedic: https://linktr.ee/alfavedic Follow Mike Winner: https://linktr.ee/djmikewinner

Conagua concluye consulta indígena con aval unánime para construir presa en Oaxaca  Aparecen miles de peces muertos en Tabasco; investigan causas  Más información en nuestro Podcast

Movimiento telúrico de esta tarde no activa alerta sísmica en CDMX  Mexicanos detenidos en redadas migratorias en EU: Sheinbaum  Trump intensifica operativos migratorios en ciudades “santuario”Más información en nuestro Podcast

Season 6 is here!! September 15, this season dives into travel stories from Scotland, Iran, and Australia—with plenty of comedy history, outrageous mishaps, and unexpected adventures along the way.From Scotland's financial fiascos to Australia's wildest stunts (including a guy who shipped himself in a crate ), to re-framing the narrative around Iran with unheard cultural stories—you won't want to miss a single episode.What's Coming This Season✈️ Scotland: Comedy history, chaotic financial scandals, and iconic characters.