Podcasts about pacific

Today we're all getting smarter about some of the economic and political terms dominating the headlines these days. Terms like “authoritarianism” and “state capitalism” that have been hotly debated during the second Trump administration. Plus, “stagflation” and other vocabulary words our listeners have been curious about. With some help from experts, Kimberly breaks them all down. Here's everything we talked about today:"Why journalists are reluctant to call Trump an authoritarian – and why that matters for democracy" from The Conversation"What do we call the Trump administration's economic interventions?" from Marketplace"The U.S. Marches Toward State Capitalism With American Characteristics" from The Wall Street Journal"Trump's Latest Trade Deals Raise More Questions Than Answers and Harm America's Future" from the Center for American Progress"Supreme Court Agrees to Review Trump's Sprawling Tariffs" from The New York Times"What Is Stagflation, What Causes It, and Why Is It Bad?" from Investopedia"Are Donald Trump's tariffs the new sanctions?" from Stanford UniversityJoin us tomorrow for “Economics on Tap.” The YouTube livestream starts at 3:30 p.m. Pacific time, 6:30 p.m. Eastern.

Today we're all getting smarter about some of the economic and political terms dominating the headlines these days. Terms like “authoritarianism” and “state capitalism” that have been hotly debated during the second Trump administration. Plus, “stagflation” and other vocabulary words our listeners have been curious about. With some help from experts, Kimberly breaks them all down. Here's everything we talked about today:"Why journalists are reluctant to call Trump an authoritarian – and why that matters for democracy" from The Conversation"What do we call the Trump administration's economic interventions?" from Marketplace"The U.S. Marches Toward State Capitalism With American Characteristics" from The Wall Street Journal"Trump's Latest Trade Deals Raise More Questions Than Answers and Harm America's Future" from the Center for American Progress"Supreme Court Agrees to Review Trump's Sprawling Tariffs" from The New York Times"What Is Stagflation, What Causes It, and Why Is It Bad?" from Investopedia"Are Donald Trump's tariffs the new sanctions?" from Stanford UniversityJoin us tomorrow for “Economics on Tap.” The YouTube livestream starts at 3:30 p.m. Pacific time, 6:30 p.m. Eastern.

An Indigenous anthropologist is embarking on a years-long process to document how Alaska Native hunters are changing their hunting patterns in the face of climate change. To complicate things, the war in Ukraine is preventing Native researchers from sharing information with their counterparts in Russia, which plays a role in the overall health of walrus herds. In addition to food and other uses, walrus ivory is a significant part of a traditional Native artform. We'll talk with Indigenous people who have a stake in Pacific walruses and are working to protect them. GUESTS Vera Metcalf (Yu'pik), director of the Eskimo Walrus Commission Eduard Kergytagyn Zdor (Chukchi), cultural anthropologist and postdoctoral fellow at the University of Alaska's Arctic Leadership Initiative Leon Misak Kinneeveauk (Iñupiaq), artist and director of the Alaska Art Alliance

The Mysterious Oregon Coast adventure is in the rearview mirror, but we always like to peek back before moving on. On this edition we marvel at the fun we had on a fairly cursed tour of some of our favorite parts of the Pacific coast!   Bike prep is key — but stuff still breaks. Even a tiny crank arm pin can end a day. Know shops and backup transport. Have Plans A–F ready. Flexibility and quick pivots kept the ride alive when mechanicals hit. Buses & rideshares save tours. Coastal transit and surprise Ubers kept us moving. Greatest hits still feel fresh. Cape Lookout, South Beach, Newport — new vibes, upgrades, and slower pacing. Weather's shifting. Got one classic foggy Yachats day, but most were sunnier/warmer — pack for both. Shorter mileage = more joy. 30–40 mi days let us linger in towns and stay energized. Hydrate & fuel early/often. Morning “camel up,” steady snacks, and Red Bulls beat last year's bonk. Hotel nights reset morale. Lincoln City, Yachats, Florence stays turned stress into mini-vacations. Logistics flexibility saves cash. Mid-trip flight/car/hotel changes avoided big losses. Ditch the perfect plan. Embracing detours and improvisation brought back the adventure and fun

Historian Tom Trumble tells the story of the cunning World War II Australian sabotage mission known as Operation Jaywick, and how two survivors outsmarted the Imperial Japanese Army police, the Kempeh Tai.Deep in the years of World War II, Australian commandos in the Pacific theatre executed a cunning plan to sneak up on Japanese warships in the occupied Singapore Harbour.They managed to get away with an incredible operation, but in doing so, triggered intense paranoia and embarrassment for Japan.The Japanese were furious, and were convinced Chinese-Singaporeans were behind this humiliating setback.They enacted a terrifying regime of massacres, arrests and torture.Japanese authorities suspected Elizabeth Choy and Robert Heatlie Scott were involved with the sabotage, and the two paid dearly for that assumption during their time in prison.Further informationSurvival in Singapore: The triumph and tragedy of Australia's greatest commando operation is published by Penguin Random House.This episode was produced by Alice Moldovan, Conversations' Executive Producer is Nicola Harrison. It explores Changi, Changi Prison, smuggling money, the double tenth incident, sook ching massacre, fall of Singapore, WWII, military history, WWII history, fishing vessel, sabotage, commando operation, Australian commandos, Ivan Lyon, SOE, Special Operations Executive, revenge, Sumida Haruzo and spies.To binge even more great episodes of the Conversations podcast with Richard Fidler and Sarah Kanowski go the ABC listen app (Australia) or wherever you get your podcasts. There you'll find hundreds of the best thought-provoking interviews with authors, writers, artists, politicians, psychologists, musicians, and celebrities.

Historian Tom Trumble tells the story of the cunning World War II Australian sabotage mission known as Operation Jaywick, and how two survivors outsmarted the Imperial Japanese Army police, the Kempeh Tai.Deep in the years of World War II, Australian commandos in the Pacific theatre executed a cunning and quite dastardly plan to sneak up on Japanese warships in the occupied Singapore Harbour.They managed to get away with an incredible operation, but in doing so, triggered intense paranoia and embarrassment for Japan.The Japanese were furious, and were convinced Chinese-Singaporeans were behind this humiliating setback.They enacted a terrifying regime of massacres, arrests and torture.Japanese authorities suspected Elizabeth Choy and Robert Heatlie Scott were involved with the sabotage, and the two paid dearly for that assumption during their time in prison.Further informationSurvival in Singapore: The triumph and tragedy of Australia's greatest commando operation is published by Penguin Random House.This episode was produced by Alice Moldovan, Conversations' Executive Producer is Nicola Harrison. It explores Changi, Changi Prison, smuggling money, the double tenth incident, sook ching massacre, fall of Singapore, WWII, military history, WWII history, fishing vessel, sabotage, commando operation, Australian commandos, Ivan Lyon, SOE, Special Operations Executive, revenge, Sumida Haruzo and spies.To binge even more great episodes of the Conversations podcast with Richard Fidler and Sarah Kanowski go the ABC listen app (Australia) or wherever you get your podcasts. There you'll find hundreds of the best thought-provoking interviews with authors, writers, artists, politicians, psychologists, musicians, and celebrities.

Today on Valentine In The Morning: Teachers share the funniest things students have ever said in class - those moments that make the job unforgettable. Then, listeners spill what they discovered after looking up their old high school crushes… and not everyone's story ends in a fairytale. Listen live every weekday from 5–10am Pacific: https://www.iheart.com/live/1043-myfm-173/Website: 1043myfm.com/valentineInstagram: @ValentineInTheMorningFacebook: https://www.facebook.com/valentineinthemorningTikTok: @ValentineInTheMorning

Warwick Smith of American Pacific Mining connected with MSD's Michael McCrae to discuss the upcoming drill campaign at the Madison copper-gold porphyry project in Montana. Having now received a key drill permit in early October, this next phase of drilling will test large-scale porphyry and high-grade skarn targets with step-outs and deeper holes guided by decades of geologic mapping, geochemical sampling, geophysical surveying, and 3D structural modeling.

Today on Valentine In The Morning: Listeners confess the wild events they've managed to sneak into - from concerts to weddings and everything in between. Then, we dive into some family tension as people share how they handle constant questions about when they'll have kids. Listen live every weekday from 5–10am Pacific: https://www.iheart.com/live/1043-myfm-173/Website: 1043myfm.com/valentineInstagram: @ValentineInTheMorningFacebook: https://www.facebook.com/valentineinthemorningTikTok: @ValentineInTheMorning

Lacey Bond - From Bible Study to Sex Ed, Part 2Divorced: ChristianityCW: Frank discussion about sexLacey Bond (IntimacyLacey) is a Certified Sex, Relationship, and Intimacy Coach and sex/kink educator based in Los Angeles. She's dedicated to helping people heal from Purity Culture, growing healthy relationships with other people and developing awesome, shame-free sexuality. Today, Lacey educates us about sexuality spectrums, consent and coercion, and kinksploration for the purity survivor. FIND LACEY: Instagram: https://www.instagram.com/intimacylaceyTiktok under @IntimacyLacey www.IntimacyLacey.comLacey's Kink & Purity Culture book research info/interest page: https://www.intimacylacey.com/book-research-interest FIND JANICE SELBIE: Janice Selbie's best-selling book, Divorcing Religion: A Memoir and Survival Handbook, is available here: https://amzn.to/4mnDxuoRecordings are now available for the Shameless Sexuality: Life After Purity Culture conference 2025! Get your Resource Ticket: https://www.shamelesssexuality.org/Religious Trauma Survivor Support Groups happen online Tuesdays and Thursdays at 5pm Pacific/8pm Eastern. Don't miss this opportunity to connect with others for support: https://www.divorcing-religion.com/servicesNeed help on your journey of healing from Religious Trauma? Book a free 20-minute consultation with Janice here: https://www.divorcing-religion.com/servicesFollow Janice and Divorcing Religion on Social Media:Threads: https://www.threads.com/@divorcingreligionBlueSky: @janiceselbie.bsky.socialFacebook: https://www.facebook.com/DivorcingReligionTikTok: https://www.tiktok.com/@janiceselbieInstagram: https://www.instagram.com/divorcingreligion/ Subscribe to the audio-only version of the Divorcing Religion Podcast here: https://www.divorcing-religion.com/religious-trauma-podcastThe Divorcing Religion Podcast is for entertainment purposes only. If you need help with your mental health, please consult a qualified, secular, mental health clinician. The views expressed by guests are not necessarily held by the host.Support the show

Send us a textRolling in the Netherdeep has evolved into Few and Far Between!!Few And Far Between Ep 138Death And CandyAfter entering the village of Sweettooth, the Favoured Few must deal with the aftermath of Lapuhs' Circle of Death spell.Watch us live on Wednesdays 4:30 Eastern/1:30 Pacific on Twitch!Thanks to Critical Role for helping us build worlds of adventure!Connect with us via our Linktree!Ron Murphy – DM, @ron88keysRBDMLaphus Prismawing - Jaiden Ramirez, @ffoxtrotXIVOrgoth Skullcrusher - Bill Roper, @billfreakinroperNorth Star Maedrick - Jaime R. Bishop, @steelcladvicarVoka Nildrith - Mira Luttrell, @cubedmangoesFollow us on Twitter at @SeveredSonsDnD or on Instagram!Join our Discord! Join our Patreon!Now, you can support us through the Buzzsprout website too!Give us a review on Apple Podcasts, Podchaser, Spotify,  GoodPods or on our Twitter page and we'll read it on the air.   Support the show

Comedian Paula Poundstone joins Andy Richter to discuss why she named one of her cats after a late-night television host, getting her start at open-mic nights, why she hates driving across town, and much more. Do you want to talk to Andy live on SiriusXM's Conan O'Brien Radio? Tell us your favorite dinner party story (about anything!) - leave a voicemail at 855-266-2604 or fill out our Google Form at BIT.LY/CALLANDYRICHTER. Listen to "The Andy Richter Call-In Show" every Wednesday at 1pm Pacific on SiriusXM's Conan O'Brien Channel. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On Today's Episode –Retired Col. Rob Maness is back to talk about the tragic assassination of Charlie Kirk, and its lasting ramifications. Tune in for all the Funhttps://x.com/RobManesshttps://www.stripes.com/opinion/2025-08-12/keep-artificial-intelligence-out-government-18742200.htmlhttps://gatorpac.com/ Retired Colonel Rob Maness has a lifelong record of providing dedicated service to the nation. He made the decision as a 17-year-old high school senior to enlist in the United States Air Force and serve in uniform as the country faced multiple crises around the world.Having worked his way up from the enlisted ranks to full colonel, he retired from active duty in 2011, ending his military service of more than 32 years. Following military retirement Rob returned to Louisiana to work as an executive in a Fortune 500 energy corporation. He is currently founder and the owner of Iron Liberty Group and resides in Gulfport, Mississippi.Rob has proven his competence at the local, state, and federal levels of government with his demonstrated leadership and effectiveness as a steward of our citizen's tax dollars. He has broad experience working at the Louisiana State Legislature, in the national budget process, national emergency response decision-making, law enforcement, successful community relations with governments at all levels, and working directly with citizens to meet today's challenges. He has provided direct, executive oversight to local schools in coordination with elected school boards, working to make them secure and more effective to meet the needs of America's military children. His leadership and combat experiences give him a unique perspective when considering how national action impacts our American families.During his military service, Colonel Maness led numerous combat operations, including as a bomber squadron commander in Enduring Freedom and Iraqi Freedom. Colonel Maness served as an enlisted bomb disposal technician in three assignments countering terrorism before being commissioned and selected for flight training. As a Joint Chiefs of Staff operations officer he was on duty in the National Military Command Center located within the Pentagon during the September 11, 2001 attack. In the ensuing months, he directly assisted the United States national security team with creating, synchronizing, and executing the campaign plan for the global war on terrorism. Colonel Maness authored the first theater nuclear war plan and designed decision-making tools for the Presidential nuclear decision handbook strengthening U.S. extended strategic deterrence policy in European and Pacific regions. Colonel Maness served as the Vice Commander of America's largest Airborne Intelligence Wing conducting strategic and battlefield intelligence, surveillance, and reconnaissance operations against America's enemies. He went on to command Kirtland Air Force Base, Albuquerque, NM, the sixth largest U.S. Air Force Base encompassing 53,000 acres and 22,000 employees, housing our nation's most critical assets.After running for the U.S. Senate on this America First Platform, Rob founded GatorPAC and its Veterans Leadership Fund, a Federal political action committee. The PAC educates grass roots political activists on the most effective ways to influence their elected officials, get a candidate elected, or to fight for a cause. It advocates for policies that protect your liberty, fight for limited government, and ensure prosperity. He has also served as a board member at Military Veterans Advocacy, Inc., a veteran's advocacy group fighting for veteran toxic exposure benefits, committed to preventing veteran suicides, and ensuring military families have equal access to benefits. He has served as a non-voting board member of the Albuquerque Chamber of Commerce and Hispano Chamber of Commerce in his role as Commander of Kirtland AFB. As president of his local chapter of the Military Officers Association of America, he led a team that created an annual scholarship fund for graduating high school students. Rob is a Life Member of the NRA, Veterans of Foreign Wars, the American Legion, Disabled American Veterans, and the Military Officers Association of America. He is also a member of the Louisiana Military Order of Foreign Wars and the Society of the Sons of the Revolution. Active in the community, Rob served as an elected member of the Republican Party Executive Committee representing St. Tammany Parish Council District 1 for two terms and served on the board of the only Republican Men's Club in Louisiana. He Currently serves on the Harrison County and Gulfport Mississippi GOP Executive committees.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Top 10 Questions Facing the LA Kings in the 2025-26 season.Will the pending FA sign extensions?Will the Kings get the same goaltending as last season?Will Drew Doughty rebound from his injury last season?What will the D Corps minutes distribution be?Will Top 9 F chemistry continue?Will then new 4th line be trusted and contribute?How will the Special Teams perform?Will anyone besides Kopitar wear the "C" this season?What happens in the rest of the Pacific?What do the Kings need to do to clinch a playoff spot?

We're jumping in the feed midweek to share a new season of FP's global fisheries podcast, The Catch. This season is all about tuna. Climate change is pushing this lucrative fish out of the Pacific islands' waters, and The Catch reporting team heads to the Solomon Islands to learn more. Listen to Season 6 on Apple, Spotify, or wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

Rebounding temperatures, Pacific moisture.... LINKS: https://www.cocorahs.org/ Cloud ebook - https://whatsthiscloud.com/ebook Jan Curtis Flickr Page - https://www.flickr.com/photos/cloud_spirit/ All New Highly Accurate TROPO Rain Gauge - USE CODE RAINDAY FOR 10% OFF https://measurerain.com  DayWeather Journal for Kids  https://www.amazon.com/dp/B09M57Y7J1?ref_=pe_3052080_397514860

Today on Valentine In The Morning: Listeners share the things that used to embarrass them—but now, they couldn't care less. Then, it's time for Comouche's Court, where we tackle whether a couple should split expenses evenly or if the higher earner should cover more of the rent and bills.Listen live every weekday from 5–10am Pacific: https://www.iheart.com/live/1043-myfm-173/Website: 1043myfm.com/valentineInstagram: @ValentineInTheMorningFacebook: https://www.facebook.com/valentineinthemorningTikTok: @ValentineInTheMorning

Send us a textThe Ones Ready Team Room is back and Peaches isn't pulling punches. From the DoD's latest Inspector General “reforms” (translation: no more hiding behind fake complaints) to the U.S. getting embarrassed in the Arctic—this one's got everything: cartel strikes, gender-standard meltdowns, government shutdown chaos, and a little unsolicited love for Aussie warfighters.Peaches dives headfirst into the week's wildest military moves, from Trump's National Guard orders to the Pentagon's plan to polygraph everyone short of the janitor. He also breaks down why the Coast Guard has three icebreakers while Russia flexes forty-one, why “equal standards” means stop crying about pull-ups, and how false accusations destroy careers faster than TikTok destroys attention spans.It's brash. It's brutally honest. And it's the only sitrep you'll actually enjoy listening to. Buckle up, buttercups—this ain't your dad's Air Force brief.⏱️ Timestamps:00:00 – Welcome to the chaos: Peaches warms up the Team Room 01:40 – TastyGains nootropics and creatine confession 03:15 – Nashville OTS officially sold out (sorry, not sorry) 04:00 – Army fast-tracks cyber nerds and critical care ninjas 05:30 – Trump deploys the Guard… and the lawsuits start flying 07:50 – Navy turns 250: hurry up and wait, sailors 09:30 – U.S. blows up cartel boats—airburst edition 11:15 – Pacific exercise flex: Japan and Australia don't miss 13:30 – Coast Guard rescues two and unveils a new icebreaker 14:45 – Coast Guard vs. Russia: 3 icebreakers vs. 41 (ouch) 16:10 – DoD kills anonymous complaints—Peaches loves it 19:00 – False allegations and fallout: the ugly truth 20:00 – Pentagon drafts NDAs and random polygraphs 21:30 – One standard to rule them all: stop crying, do the pull-up 23:00 – Government shutdown blues & cartel combat declarations 26:00 – Closing rants, Hoist hydration, and “Make AFSW Great Again”

Douglas MacArthur was one of the most prominent — and controversial — generals of the Second World War. As Field Marshal of the Philippines, he withdrew to Australia in 1942, famously declaring, “I shall return.” That promise became central to his reputation and shaped the rest of his war. How far did MacArthur's vow influence his actions? Was he an effective commander, strategist, and leader in the Pacific campaign? These questions continue to divide historians. In this episode of the WW2 Podcast, I'm joined by Peter Mansoor, author of Redemption: MacArthur and the Campaign for the Philippines. We discuss MacArthur's leadership in the Second World War, his successes, failures, and his lasting legacy.   patreon.com/ww2podcast  

Another price hike has happened in the Microsoft world, as the price of Game Pass is set to go up very soon, with the highest tier going from $20 to $30. Was the government right about this the whole time that this was an end game of the Activision Acquisition? Or was this the result of some bad planning from the top? We share our opinions and as always share out some of yours, on another week of the longest running video game podcast, Orange Lounge Radio!   Also in the News:   * EA Sale Rumors Appear to be True * Lego Gameboy Playable * Unity Exploit Dating Back to 2017 Discovered * An Important Update From Us   All this and more on the show where EVERY gamer has a voice-- Orange Lounge Radio! LIVE on the VOG Network, Sunday nights at 6 Pacific, 9 Eastern www.vognetwork.com Mailbag: participate (at) orangeloungeradio dot com

This episode begins with the thunder of Easter Sunday, 1945, when Marines and soldiers of the U.S. Tenth Army hit the beaches of Okinawa. After weeks of naval bombardment, they expected hell on the sand. Instead, they found silence. The Japanese had pulled back, choosing to fight from caves and ridges deep inland. That calm didn't last. Within days, night counterattacks and ambushes tested the Marines' resolve. The 6th Division clawed through the Motobu Peninsula's jagged hills while the 1st secured the plains below. Offshore, the fleet endured waves of kamikaze strikes, and the battleship Yamato made its final, suicidal run. By late April, northern Okinawa was in American hands. The Marines had earned their victory ridge by ridge, cave by cave. But as they looked south toward Shuri's fortified lines, they knew this was only the beginning. The battle for Okinawa, the last and bloodiest campaign of the Pacific, was still waiting. ************* Visit HistoryoftheMarineCorps.com to subscribe to our newsletter, explore episode notes and images, and see our references. Follow us on social media for updates and bonus content: Facebook and Twitter (@marinehistory) and Instagram (@historyofthemarines). Visit AudibleTrial.com/marinehistory for a free audiobook and a 30-day trial.

Welcome to Season 5, Episode 40! In this episode, we explore the flavorful transformation of teriyaki—from its roots in Edo-period Japan as a fish-glazing technique to a global flavor phenomenon. We trace how teriyaki made its way across the Pacific, evolved in Hawaiʻi through Japanese immigrant innovation, and exploded in popularity thanks to the Seattle-style chicken teriyaki plate introduced by Toshihiro “Toshi” Kasahara. Along the way, we compare the Hawaiian plate lunch to the traditional Japanese bento, examine bottled sauce pioneers like Kikkoman, Soy Vay, and Mr. Yoshida's, and share stats on North American teriyaki consumption (It's a lot!). The episode also features quotes from food writers and chefs like Sonoko Sakai, Roy Choi, Soleil Ho, David Chang, and Sheldon Simeon (whom we had a conversation with way back on S02E24), as we discuss how reframing teriyaki from a method into a flavor has fueled its growth. Whether in burgers, tacos, wings, or jerky, teriyaki has truly become a taste that transcends borders. In our recurring segment, we have another installment of Obscure API Comic Book Characters. Today we bring you the DC hero Shiny Happy Aquazon, a water-based hero of Japanese origin created by Grant Morrison and J.G. Jones. We open the episode with some current events that include celebrations of Shohei Ohtani, Jessica Sanchez, and Arthur Sze.  If you like what we do, please share, follow, and like us in your podcast directory of choice or on Instagram @AAHistory101. For previous episodes and resources, please visit our site at https://asianamericanhistory101.libsyn.com or our links at http://castpie.com/AAHistory101. If you have any questions, comments or suggestions, email us at info@aahistory101.com. Segments 00:25 Intro and Celebrations: Shohei Ohtani, Jessica Sanchez, and Arthur Sze 04:55 The History and Evolution of Teriyaki: From Glaze to Global Icon 16:09 Obscure API Comic Book Characters: Shiny Happy Aquazon AKA Kim Kimura Photo Credits: Top Teriyaki Tofu from Nora Cooks

Today on Valentine in the Morning: We asked our listener family when the last time they laughed at an inappropriate time? Jill is highly guilty of this, we'd like to make her feel better and hear your stories… Also when was the last time you screamed about something? One of our listeners became a family meme by screaming at a snake! Listen live every weekday from 5–10am Pacific: https://www.iheart.com/live/1043-myfm-173/ Website: 1043myfm.com/valentine Instagram: @ValentineInTheMorning Facebook: facebook.com/valentineinthemorning TikTok: @ValentineInTheMorning

The boys review the beta experience thus far. The podcast is available wherever you listen to podcasts, and ad-free & early access versions - as well as bonus episodes - are available to all of our Patreon (https://www.patreon.com/thedropshot) supporters. We stream the podcast live on our website (https://www.thedropshot.com/live), on YouTube (https://www.youtube.com/c/thedropshotpodcast), and on Twitch (https://www.twitch.tv/thedropshotpodcast) simultaneously every Thursday and Saturday afternoon at ~12 o'clock Pacific Time. We typically start the stream 30 minutes early to answer viewer questions, banter, and chat. Links for everything are below. Thanks for checking us out!

Tom Stables joins Dylan, and together they talk about the unique bond shared in the Seward fishing community, things that can kill you in Africa, and recount some of the best stories from Tom's fishing and safari career. From the Pacific to the Atlantic, Alaska to Africa, Tom has a wealth of knowledge and stories. You don't want to miss this one!

“Medicane” sounds like a mash-up of medicine and a candy cane—maybe something to get your kiddos to take their medicine. The term is a mash-up, but there's nothing sweet about it. The word is short for “Mediterranean hurricane”—a compact storm twirling across the Mediterranean Sea. Unlike hurricanes in the Atlantic or Pacific oceans, those in the Mediterranean are most likely to fire up in the fall and early winter. A cold low-pressure system moves in from the Atlantic or the Arctic. As the cold air crosses the warmer sea water, the temperature difference builds big thunderstorms. Air swirls around the storms, forming a spinning system that looks like a tropical storm or hurricane. Because the Mediterranean is fairly small, so are the medicanes. They're seldom more than about 150 miles in diameter. And they seldom last more than about three days. With less time and space to develop, they can't grow as powerful as their bigger cousins in the Atlantic and Pacific. Only one has reached the equivalent of a category-two hurricane. Even so, medicanes are deadly. They can dump huge amounts of rain, causing major flooding. The strongest medicane pelted parts of Greece with more than two feet of rain, killing four people. And the deadliest one, known as Daniel, hit in September of 2023. It killed 16 people in Greece, then crossed the Mediterranean to Libya. Flooding there killed an estimated 6,000—the deadly power of a medicane. The post Medicanes appeared first on Marine Science Institute. The University of Texas at Austin..

Our guest this morning on Bob Tanem In The Garden with Edie Tanem was Sandi Duncan, who took over the reins as Editor of the Farmers' Almanac a couple of years ago. This years' edition features some minor changes to reflect Sandi's touch, but as always the Almanac has stories, anecdotes, seasonal and calendar items, and more. Trivia buffs will especially love this publication -- published annually since the 1800's -- because it's full of fun facts.Sandi spent the hour with us and gave us a glimpse under the curtain for how the book is curated and the thought processes that are behind it. The 2026 edition went onsite at farmersalmanac.com and on grocery checkout stands everywhere; it's the orange and green one. This podcast edition of the radio show is identical to the original broadcast, minus some of the ads and all of the music. The show is heard live on Sunday mornings from 9-10 Pacific time on 810 KSFO, and streaming on our website at KSFO.com.See omnystudio.com/listener for privacy information.

#paranormal #supernatural Multiple accounts of objects reappearing after being lost or having vanished, shadow figures seen by multiple people, and more true paranormal stories from the web. Please follow Jen, the Arcane Observer, who is now the official co-host of Salsido Paranormal; https://linktr.ee/jenniferhawkins_arcana Have you ever had an experience with the paranormal, supernatural, and / or unexplained, that you would like others to know about? If so, let me know. You can reach me at; salsidoparanormal@gmail.com Follow Mike, host of Troubled Minds Radio. https://www.troubledminds.org/ You can now listen to 2 episodes of the show every night at 6 pm Pacific / 9 pm Eastern on the Troubled Minds Radio Network KUAP-DB! https://www.troubledminds.org/ Also, if you or anyone you know should ever feel like there is no hope, or help, please consider the information in the link below. Special thanks to Michael Strange for putting this page together. https://www.troubledminds.net/help You can find all episodes, social media, and ways to support the show via the links below. https://www.salsidoparanormal.com/ https://allmylinks.com/salsidoparanor1 https://www.bonfire.com/store/salsido-paranormal/  

#paranormal #supernatural In this show, I continue to read and then talk about the paranormal concepts in this book. Please follow Jen, the Arcane Observer, who is now the official co-host of Salsido Paranormal; https://linktr.ee/jenniferhawkins_arcana Have you ever had an experience with the paranormal, supernatural, and / or unexplained, that you would like others to know about? If so, let me know. You can reach me at; salsidoparanormal@gmail.com Follow Mike, host of Troubled Minds Radio. https://www.troubledminds.org/ You can now listen to 2 episodes of the show every night at 6 pm Pacific / 9 pm Eastern on the Troubled Minds Radio Network KUAP-DB! https://www.troubledminds.org/ Also, if you or anyone you know should ever feel like there is no hope, or help, please consider the information in the link below. Special thanks to Michael Strange for putting this page together. https://www.troubledminds.net/help You can find all episodes, social media, and ways to support the show via the links below. https://www.salsidoparanormal.com/ https://allmylinks.com/salsidoparanor1 https://www.bonfire.com/store/salsido-paranormal/  

  The World Has So Much Disruption Going On And The Information Overload Is Overwhelming And You Don't Know What To Believe, Well Im Going To Break Some Of It Down For You Good Or Bad In Hopes To Bring You Little More Clarity.   Welcome to Life With Peter G, the show where we explore the many facets of life through the lens of host Peter G's unique perspective. From business to relationships, personal growth to pop culture, Peter G takes us on a journey of discovery and self-reflection with each episode. With a combination of insightful interviews, engaging discussions, and personal anecdotes, Life With Peter G offers a fresh and authentic take on the human experience. Join us as we delve into the complexities and joys of life, one conversation at a time. This is Life With Peter G, The Peter G Show Every Wednesday Night. 6:00pm Pacific, 8:00pm Central, and 9:00pm Eastern. We're Talking About Things You Need To Hear. Check It Out. Don't forget to listen on the go with The Peter G Show On Audio Podcast Everywhere. And Please Like and Subscribe to The Peter G Show YouTube Channel.     Love You Guys, Peace Out.  @meritstreetmedia @drphil @greggutfeld @gutfeld! @foxnews @drphilmcgraw @gutfeldfox #petergshow,#subscribe,#like,#follow,#truth,#share,#america,#love,#meritstreetmedia,#drphil,#drphilmcgraw,#gutfeld,#greggutfeld,#gutfeldfox,#fun,#grateful,#god,#entertainment,#new,#currentevents,#podcast

Donate (no account necessary) | Subscribe (account required) Join Bryan Dean Wright, former CIA Operations Officer, as he dives into today's top stories shaping America and the world. In this Friday Headline Brief of The Wright Report, we cover the third day of the government shutdown, new polling on political violence, a Minnesota immigration bust, shocking revelations in the Epstein case, crackdowns on unsafe foreign truck drivers, the rising cost of AI power demands, European drone threats, the UK's immigration and crime crisis, a free speech case in Switzerland, a new defense pact in the Pacific, and the science of living to 117. Quick hits to set your radar for the weekend.   Day Three of the Shutdown: Trump celebrated, “I can't believe the Radical Left Democrats gave me this unprecedented opportunity.” He is targeting Democrat-leaning agencies and clawing back billions from NYC's subway system and Biden's green energy projects to fund AI and mineral wars.   Poll on Political Violence: NPR and PBS found 30 percent of Americans say violence may be necessary to “steer the country in the right direction,” up from 19 percent last year. Bryan warns that equals 60 million people.   Immigration Fraud Bust in Minnesota: Operation Twin Shield uncovered 275 likely cases of sham marriages, fake jobs, and forged documents. Nationwide “neighborhood checks” are set to follow.   Epstein Blackmail Claims: Commerce Secretary Howard Lutnick, a former neighbor, said Epstein's massage room “was on video” and called him “the greatest blackmailer ever.” His account echoes Cindy McCain's 2020 remark that “we all knew” what Epstein was doing.   Foreign Truck Driver Crackdown: DOT Secretary Sean Duffy imposed strict new visa, immigration, and English requirements after finding 25 percent of California CDLs are bogus. Trucking groups applauded the move.   AI Sends Power Bills Higher: Bloomberg reports AI data centers pushed utility costs up $16.1 billion in the PJM grid, raising household bills. But Johns Hopkins found AI can predict surgical complications better than doctors, offering life-saving potential.   Russia's Shadow Fleet and Drone Threats: France detained a Russian oil tanker tied to drones buzzing Denmark. Bryan warns adversaries could launch drones or missiles from disguised ships off U.S. shores.   UK's Crisis of Immigration and Crime: A Syrian named Jihad al-Shamie attacked a synagogue, while a British blogger was arrested for posting “F- Hamas.” Seven Pakistani men were sentenced for grooming gangs, and the NHS briefly praised first-cousin marriage before pulling the report.   Swiss Man Jailed for Free Speech: He refused to pay fines for calling gender ideology a “mental illness” and chose 10 days in jail. Bryan notes Trump and Vance are right to warn Europe is committing “national suicide.”   Pacific Defense Pact: Papua New Guinea signed a deal with Australia, reversing a drift toward Beijing and securing vital waters for U.S. and allied navies.   Life at 117: Spanish researchers studied a woman who lived to 117, crediting strong gut bacteria, olive oil, daily walks, and plain yogurt. Bryan quipped, “Unless you live in Portland, where Antifa will get you first.”   "And you shall know the truth, and the truth shall make you free." - John 8:32     Keywords: Trump government shutdown day three, Trump cuts Democrat agencies, NYC subway green energy clawback, NPR PBS poll political violence, Minnesota Operation Twin Shield sham marriages, Epstein blackmail Howard Lutnick massage room, Cindy McCain Epstein hiding in plain sight, Sean Duffy DOT truck driver crackdown, AI data center power bills Bloomberg, Johns Hopkins AI surgical risk, France detains Russian tanker drones Denmark, UK Jihad al-Shamie synagogue attack, UK blogger arrested Hamas post, UK grooming gangs Pakistani men, NHS cousin marriage report, Switzerland man jailed free speech skeletons, Papua New Guinea Australia defense pact, Spain woman age 117 gut bacteria

The guys cover all the relevant Warzone info that came out of COD Next; multiplayer next episode. The podcast is available wherever you listen to podcasts, and ad-free & early access versions - as well as bonus episodes - are available to all of our Patreon (https://www.patreon.com/thedropshot) supporters. We stream the podcast live on our website (https://www.thedropshot.com/live), on YouTube (https://www.youtube.com/c/thedropshotpodcast), and on Twitch (https://www.twitch.tv/thedropshotpodcast) simultaneously every Thursday and Saturday afternoon at ~12 o'clock Pacific Time. We typically start the stream 30 minutes early to answer viewer questions, banter, and chat. Links for everything are below. Thanks for checking us out!

Palestinian protests brought traffic to a standstill along Wilshire Boulevard in Los Angeles. Meanwhile, California Insurance Commissioner Ricardo Lara is under fire for allegedly billing taxpayers for luxury expenses — including 5-star resorts and even safaris. Looking ahead, the Pacific Airshow returns this weekend, though without military flyovers. Conway jokes he'd never survive 9 G's anyway. On the housing front, we break down why new apartments aren't being built in L.A. And in sports, the Oakland A's future is taking shape in Las Vegas, where a $2 billion domed stadium is rising on the old Tropicana Hotel site, aiming for a 2028 debut with seating for 33,000 fans. 

Gary and Shannon are at Huntington Beach for the pacific airshow. Mark Foster Talks about the Lyon Air Museum.

Today on Valentine In The Morning: Listeners share the funniest texts they've ever gotten from their parents—those perfectly awkward, hilarious, and unforgettable moments. Plus, we brighten things up with a round of Happy News. We're also talking about Taylor Swift's brand-new album The Life of a Showgirl. Listen live every weekday from 5–10am Pacific: https://www.iheart.com/live/1043-myfm-173/Website: 1043myfm.com/valentineInstagram: @ValentineInTheMorningFacebook: https://www.facebook.com/valentineinthemorningTikTok: @ValentineInTheMorning

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

In this second part of our interview with Coalition Chaplain Debbie Royals, we continue our discussion of colonized/colonizing worship and the need for spiritual care in our work. This is a work in progress, as we together seek to realign ourselves with the Creator and Creation through worship. Debbie is Pascua Yaqui from Tucson, AZ, a sister, mother to two wonderful young men and grandmother to four. She is an Episcopal priest, author, retreat leader and educator. Debbie earned a diploma in Nursing, a B.A. in Native American Spirituality and Theology from Prescott College, an M.Div. from the Church Divinity School of the Pacific and a M.A. in Religion and Society from the Graduate Theological Union. She serves as the Canon for Native American Ministry in the Diocese of Arizona and is developing a“new church community called Four Winds serving Indigenous people. Debbie led the Indigenous Theological Training Institute for 10 years and published several journals with Indigenous theologians. She has published in books on prayer and daily meditations. Debbie has navigated the divide by forming a bridge as a Native American spiritual leader and Episcopal priest. Her passion for restorative justice and binding community is evident in every aspect of her life. Watch video recordings of this and other episodes from Season 4 of the Dismantling the Doctrine of Discovery Podcast on our YouTube Channel. Show Notes: Decolonizing Worship happens the last Friday of every month at 1:00 p.m. PT / 4:00 p.m. ET. Register for the Zoom link Sarah and Sheri's book: So That We and Our Children May Live: Following Jesus in Confronting the Climate Crisis Sarah and Sheri's Substack: So That We and Our Children May Live You can follow the Coalition to Dismantle the Doctrine of Discovery on Instagram (@coalitiontodismantle) and Facebook (www.facebook.com/dismantlediscovery).

Top up your coaxium, pay off the portmaster, check the nava computer and try not to bounce too close to a supernova as we invite you to Start Your Engines. This episode Paul Naylor and Mark Newbold discuss Luthen Rael's Modified V-21.1 Chevlex Fondor Haulcraft, spinning towards you directly from Andor. From technical details to its important place in the fabric of the Andor story, we discuss it all on the latest episode of Start Your Engines. Visit Wookieepedia at https://starwars.fandom.com/wiki/Main_Page Remember to tune in to Good Morning Tatooine, LIVE Sunday evenings at 9.00pm UK, 4.00pm Eastern and 1.00pm Pacific on Facebook, YouTube, X, Instagram and Twitch and check out our Fantha Tracks Radio Friday Night Rotation every Friday at 7.00pm UK for new episodes of The Fantha From Down Under, Planet Leia, Desert Planet Discs, Start Your Engines, Collecting Tracks, Canon Fodder and special episodes of Making Tracks, and every Tuesday at 7.00pm UK time for your weekly episode of Making Tracks. Subscribe and tune in to all of our shows at https://radio.fanthatracks.com And of course for all your Lucasfilm and Star Wars news 24/7, 365 days a year head on over to https://www.fanthatracks.com You can contact our shows and send in your listeners questions by emailing radio@fanthatracks.com or by leaving a comment on our social media feeds: https://www.instagram.com/fanthatracks https://www.facebook.com/FanthaTracks https://www.x.com/FanthaTracks https://www.threads.net/@FanthaTracks https://www.reddit.com/r/fanthatracks/ https://mastodon.social/@fanthatracks https://bsky.app/profile/fanthatracks.com https://www.pinterest.co.uk/fanthatracks/ https://fanthatracks.tumblr.com/ And be sure to check out our live streams and video content at: https://www.youtube.com/@FanthaTracksTV/ https://www.tiktok.com/@fanthatracks https://www.twitch.com/fanthatrackstv All of our links can be found at https://links.fanthatracks.com/

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

Today's episode dives into everything from Congress's shutdown chaos to meme wars that expose the left's humor problem. We cover Mike Johnson's CNN showdown, Scott Jennings clashing over healthcare for illegals, Schumer's spin on social media, and JD Vance proving why he's become a meme machine. Karoline Leavitt roasts a reporter, Scott Galloway makes a war comparison no one can argue with, and we break down the conspiracy theories about Israel “paying us.”Along the way—Babylon Bee gold, sombrero memes, Newsom's cheap shots, Hamas silence, and even Chelsea Clinton's new podcast. It's politics, culture, and comedy colliding with some of the wildest moments you'll hear all week.SUPPORT OUR SPONSORS TO SUPPORT OUR SHOW!Hear directly from Zach Abraham in the free “Back To Basics” webinar, today October 2nd at 3:30 Pacific. Register now at https://KnowYourRiskPodcast.com and get back to the basics of your retirement portfolio today!Get 25% off your entire order of Cowboy Colostrum. Visit https://CowboyColostrum.com with code CHICKS—after you order, let them know you heard it here and help support our show!The Obliterator is as powerful as pricey blenders but without the high cost. Save 20% with promo code CHICKS at https://Chefman.com/ChicksScore 15% off with code CHICKS and give yourself that glow-up with the BON CHARGE Red Light Face Mask at https://BonCharge.com/Chicks (It's self-care that literally lights up your face!)

Bulwark Capital https://KnowYourRiskPodcast.comHear directly from Zach Abraham as he shares insights in this FREE “Back To Basics” Webinar, TODAY at 3:30 Pacific.  Register now at Know Your Risk Podcast dot com. Bizable https://GoBizable.comUntie your business exposure from your personal exposure with BiZABLE.  Schedule your FREE consultation at GoBizAble.com today. Renue Healthcare https://Renue.Healthcare/ToddYour journey to a better life starts at Renue Healthcare. Visit https://Renue.Healthcare/Todd Alan's Soaps https://www.AlansArtisanSoaps.comUse coupon code TODD to save an additional 10% off the bundle price.Bonefrog https://BonefrogCoffee.com/toddThe new GOLDEN AGE is here!  Use code TODD at checkout to receive 10% off your first purchase and 15% on subscriptions.LISTEN and SUBSCRIBE at:The Todd Herman Show - Podcast - Apple PodcastsThe Todd Herman Show | Podcast on SpotifyWATCH and SUBSCRIBE at: Todd Herman - The Todd Herman Show - YouTubeEpisode Links:Terry Moran on Trump: “It's an administration of trolls, led by trolls… because we're a nation of trolls now”WATCH: Jon Ossoff admits that he knowingly lied to the nation about Joe Biden's cognitive decline because beating President Trump was more important to him. Georgia, your Senator lied to you—  because he cares more about Democrats having power than our state's best interests.Jay Inslee - “who is antifa?” Soros and Reid Hoffman are targets of investigation for funding radical left wing organizations‘50501' is a name you might not know right now, but must learn ASAP…WHITEHOUSE EO: “Countering Domestic Terrorism and Organized Political Violence.”These are not revolutionaries. These are all regular leftists you see every day, outright advocating for murder.BREAKING: UK government makes Digital IDs mandatory: 'You will not be able to work in the United Kingdom if you do not have a digital ID, it's as simple as that.'Years have passed, but the vision remains unchanged—and more chilling than ever. A clip of WEF founder Klaus Schwab recounts a discussion with the mayor of Los Angeles. In it, he fantasizes about a 2030 where the city is "private car-driven free," with highways converted into parks. This was never a fleeting comment. It was an early blueprint.

Bulwark Capital https://KnowYourRiskPodcast.comHear directly from Zach Abraham as he shares insights in this FREE “Back To Basics” Webinar, TODAY at 3:30 Pacific.  Register now at Know Your Risk Podcast dot com. Bizable https://GoBizable.comUntie your business exposure from your personal exposure with BiZABLE.  Schedule your FREE consultation at GoBizAble.com today. Renue Healthcare https://Renue.Healthcare/ToddYour journey to a better life starts at Renue Healthcare. Visit https://Renue.Healthcare/Todd Alan's Soaps https://www.AlansArtisanSoaps.comUse coupon code TODD to save an additional 10% off the bundle price.Bonefrog https://BonefrogCoffee.com/toddThe new GOLDEN AGE is here!  Use code TODD at checkout to receive 10% off your first purchase and 15% on subscriptions.LISTEN and SUBSCRIBE at:The Todd Herman Show - Podcast - Apple PodcastsThe Todd Herman Show | Podcast on SpotifyWATCH and SUBSCRIBE at: Todd Herman - The Todd Herman Show - YouTubeIlhan Omar and Donny Lemon Casually Stoke a Race War // A Conservative Woman Does a Godly Strip-Tease // What If We REALLY Believed Jesus? Episode Links:Ilhan Omar: "The idea that America is a white nation that must be preserved is disgusting"Scene from ‘Family Switch' on @Netflix is racist against White people.  A museum exhibit is broken and a worker explains “some clumsy family came and knocked over the telescope… and you know they was white because black people don't create problems like this." Why is Netflix demonizing white people?Lemon: "White men, something deep in you is broken. You guys believe that violence is the answer."Universities have been running propaganda to genocide White people. Should White Americans start a class action lawsuit against the Universities?GOOD FOR HER: A 50-year-old mother was protesting the district's policy allowing students to use locker rooms based on gender identity.People were baptized and came to Christ IN THE MIDDLE of downtown Portland, Oregon last night! Friends, the Holy Spirit is on the move in America in such a powerful way right now.  REVIVAL came to one of the most Godless, darkest cities. IncredibleWhat Does God's Word say?Matthew 24: 36-41The Day and Hour Unknown36 “But about that day or hour no one knows, not even the angels in heaven, nor the Son, but only the Father. 37 As it was in the days of Noah, so it will be at the coming of the Son of Man. 38 For in the days before the flood, people were eating and drinking, marrying and giving in marriage, up to the day Noah entered the ark; 39 and they knew nothing about what would happen until the flood came and took them all away. That is how it will be at the coming of the Son of Man. 40 Two men will be in the field; one will be taken and the other left. 41 Two women will be grinding with a hand mill; one will be taken and the other left.Matthew 7:7-8Ask, Seek, Knock7 “Ask and it will be given to you; seek and you will find; knock and the door will be opened to you. 8 For everyone who asks receives; the one who seeks finds; and to the one who knocks, the door will be opened.

On this episode of The Chris Johnston show, Julian McKenzie and Chris Johnston go over a variety of topics including: (00:00) Kaprizov deal and where it lands with McDavid, Makar and others in the future (7:00) Luke Hughes contract with New Jersey (13:30) Hockey Canada players haven't signed (16:00) Connor Ingram traded to Edmonton (19:00) Season Predictions! Starting with the Atlantic division (29:00) Metro division preview (38:30) Central division predictions (48:30) Pacific division preview (58:00) Way too early award and cup winners (1:11:00) Stick Taps Pre Order Julian's book BLACK ACES here: https://www.amazon.ca/Black-Aces-Essential-Stories-Trailblazers/dp/1637278624 Follow us on Instagram: @sdpnsports Reach out to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.sdpn.ca/sales⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to connect with our sales team Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on Valentine In The Morning: We hand the mic to kids as they share their proudest sports moments. Then, it gets real with Breakup Breakdowns, as listeners reveal the most extreme things they did after a split. Listen live every weekday from 5–10am Pacific: https://www.iheart.com/live/1043-myfm-173/Website: 1043myfm.com/valentineInstagram: @ValentineInTheMorningFacebook: https://www.facebook.com/valentineinthemorningTikTok: @ValentineInTheMorning

Bulwark Capital  https://KnowYourRiskPodcast.comHear directly from Zach Abraham as he shares insights in this FREE “Back To Basics” Webinar, THIS THURSDAY at 3:30 Pacific.  Register now at Know Your Risk Podcast dot com. Bizable https://GoBizable.comUntie your business exposure from your personal exposure with BiZABLE.  Schedule your FREE consultation at GoBizAble.com today. Renue Healthcare https://Renue.Healthcare/ToddYour journey to a better life starts at Renue Healthcare. Visit https://Renue.Healthcare/Todd Alan's Soaps https://www.AlansArtisanSoaps.comUse coupon code TODD to save an additional 10% off the bundle price.Bonefrog https://BonefrogCoffee.com/toddThe new GOLDEN AGE is here!  Use code TODD at checkout to receive 10% off your first purchase and 15% on subscriptions.LISTEN and SUBSCRIBE at:The Todd Herman Show - Podcast - Apple PodcastsThe Todd Herman Show | Podcast on SpotifyWATCH and SUBSCRIBE at: Todd Herman - The Todd Herman Show - YouTubeThere is a problem with Democrat women in leadership. They're gross. So what do we do with this information?
Episode Links:Hillary Clinton continues to demonize white Christian men.KAMALA: “We have to remember nobody gives us our light. It's ours … Don't let them extinguish our light.”Emma Watson finally breaks her silence and shares her truth about the rift with JK Rowling. Spoiler alert- You may need some vinaigrette to consume this.Emma Watson is struggling with her cognitive dissonance. She knows JK Rowling is speaking the truth but wants to cling onto the lies of trans ideology regardless.If only there was someone who could have warned Emma Watson that nothing short of total & absolute surrendering to trans ideology is enough for them.NEW: Serena Williams speaks out against a cotton decoration at a New York City hotel, says it doesn't make her "feel great." -- "Personally, for me, it doesn't feel great," she said on IGThis woman is baffled because she found out a person she works with is conservativeWhat Does God's Word Say?Acts 16:16-20 Paul and Silas in Prison16 Once when we were going to the place of prayer, we were met by a female slave who had a spirit by which she predicted the future. She earned a great deal of money for her owners by fortune-telling. 17 She followed Paul and the rest of us, shouting, “These men are servants of the Most High God, who are telling you the way to be saved.” 18 She kept this up for many days. Finally Paul became so annoyed that he turned around and said to the spirit, “In the name of Jesus Christ I command you to come out of her!” At that moment the spirit left her.

Bulwark Capital  https://KnowYourRiskPodcast.comHear directly from Zach Abraham as he shares insights in this FREE “Back To Basics” Webinar, THIS THURSDAY at 3:30 Pacific.  Register now at Know Your Risk Podcast dot com. Bizable https://GoBizable.comUntie your business exposure from your personal exposure with BiZABLE.  Schedule your FREE consultation at GoBizAble.com today. Renue Healthcare https://Renue.Healthcare/ToddYour journey to a better life starts at Renue Healthcare. Visit https://Renue.Healthcare/Todd Alan's Soaps https://www.AlansArtisanSoaps.comUse coupon code TODD to save an additional 10% off the bundle price.Bonefrog https://BonefrogCoffee.com/toddThe new GOLDEN AGE is here!  Use code TODD at checkout to receive 10% off your first purchase and 15% on subscriptions.LISTEN and SUBSCRIBE at:The Todd Herman Show - Podcast - Apple PodcastsThe Todd Herman Show | Podcast on SpotifyWATCH and SUBSCRIBE at: Todd Herman - The Todd Herman Show - YouTubePete Hegseth, Physical Standards and the Hooter's Arrest // Tylenol Withdrawal Rage vs. Robbing Girls of Reality // Pope Leo Moves Further To The Left.Episode Links:HEGSETH: “If women can make it, excellent. If not, it is what it is.” “It will also mean that weak men won't qualify, because we're not playing games.” - “This is combat. This is life or death.”Pete Hegseth brought every General & Admiral from around the world into 1 room to tell them this: “No more identity months, DEI offices, dudes in dresses, no more climate change worship We are done with that shit”Hooter's customer vs two female cops …  and one big, male helper.Female cops failing to arrest people is one of my favorite genres of entertainment. Here's another:DA Bragg's office drops case against woman who allegedly sucker-punched pro-life activist; The viral video showed the suspect delivering two blows to Savannah Craven Antao's face during a street interviewNEW: Jurupa Valley High School girls volleyball team is desperately trying to find opponents as Patriot High School becomes the *8th* school to refuse to play against their so-called “transgender” star. Girls' teams are refusing to play against trans player AB Hernandez.BREAKING: Liberal women continue losing their minds over Tylenol. Now they're going further calling for the Trump admin to take their right to work away.  “I will gladly sit home and make a sandwich if it means I don't have to go in public with psycho MAGA's”Pope Leo XIV weighs in on Cardinal Cupich's decision to honor pro-abortion Sen Dick DurbinWhat Does God's Word Say?1 Peter 5:8-9 8 Be alert and of sober mind. Your enemy the devil prowls around like a roaring lion looking for someone to devour.9 Resist him, standing firm in the faith, because you know that the family of believers throughout the world is undergoing the same kind of sufferings.

Let's talk about the highest scoring team and clear up Skye's UB score controversy live after day two. TEAM IS: Skye Blakely, Joscelyn Roberson and Leanne Wong. Jayla Hang and Ashlee Sullivan non-traveling replacement athletes. Welcome to Behind The Scenes! This is our weekly live Q&A podcast. Today we are chatting at 10am Pacific after day two of World Team Trials. We'll be back  Friday at noon Pacific/ 8 GMT to discuss the team announcement and after every medal day live from Jakarta at World Championships. Login to reveal extended full show. Here's how to ask questions live.  Not a member? Join here. have a weekly Behind The Scenes live Q&A podcast and post-meet live exclusives all year long. It's all part of the bonus content for our Club Members who supporting our work year around.  ⏱️ Timestamp Chapters 00:00 – Show Intro & Day 2 We have a team 04:20 – Naming Your Team & Lineups 07:35 – Highest Scoring Team After Day One 10:15 – Updated Team with Day Two Scores 13:00 – Headlines: Dulcy's AA spot, Skye's UB score review from USAG, Falls & Highlights 15:00 – Updates: Podcast schedule, Raffle, GymCastic Scholarship 40:25 – Feedback: Floor skills values & proposed changes and the Dutch-East India company's legacy in Jakarta 55:10 – Show Close & What's Next (Selection Camp wrap, Worlds preview) Win a Full Commissioned episode for $10! =MERCH GymCastic Store: clothing and gifts to let your gym nerd flag fly and even “tapestries” (banners, the perfect to display in an arena) to support your favorite gymnast! Baseball hats available now in the GymCastic store NEWSLETTERS Sign up for all three GymCastic newsletters  RESOURCES The Balance: My Years Coaching Simone Biles by Aimee Boorman with Fact Checker. Get your copy now. And if you loved reading (or listening) to the book, please leave a review. Spencer's essential website The Balance Beam Situation GIFs of the Week and Meet schedule with links. Gymnastics History and Code of Points Archive from Uncle Tim Kensley's men's gymnastics site Neutral Deductions RESISTANCE RESOURCES > here Team Photo USAG, cover art Steve Cooper, Dulcy Caylor Photo by Steve Cooper © GymCastic

Timothy Simons (Veep, Nobody Wants This) joins Andy Richter to discuss his interactions with the real-life political world during "Veep," growing up in Maine, working on the infamous Folgers incest commercial, Adam Brody's attempts to get him into boxing, and much more.Do you want to talk to Andy live on SiriusXM's Conan O'Brien Radio? Tell us your favorite dinner party story (about anything!) - leave a voicemail at 855-266-2604 or fill out our Google Form at BIT.LY/CALLANDYRICHTER. Listen to "The Andy Richter Call-In Show" every Wednesday at 1pm Pacific on SiriusXM's Conan O'Brien Channel. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Bulwark Capital  https://KnowYourRiskPodcast.comHear directly from Zach Abraham as he shares insights in this FREE “Back To Basics” Webinar, THIS THURSDAY at 3:30 Pacific.  Register now at Know Your Risk Podcast dot com. Bizable https://GoBizable.comUntie your business exposure from your personal exposure with BiZABLE.  Schedule your FREE consultation at GoBizAble.com today. Renue Healthcare https://Renue.Healthcare/ToddYour journey to a better life starts at Renue Healthcare. Visit https://Renue.Healthcare/Todd Alan's Soaps https://www.AlansArtisanSoaps.comUse coupon code TODD to save an additional 10% off the bundle price.Bonefrog https://BonefrogCoffee.com/toddThe new GOLDEN AGE is here!  Use code TODD at checkout to receive 10% off your first purchase and 15% on subscriptions.LISTEN and SUBSCRIBE at:The Todd Herman Show - Podcast - Apple PodcastsThe Todd Herman Show | Podcast on SpotifyWATCH and SUBSCRIBE at: Todd Herman - The Todd Herman Show - YouTubeThe Soros-Guy's Sex Dungeon and God's You Go Be You Decision… // Barack Obama Loves Drugs // Does God Force us to Hear His Word? What About The Devil?Episode Links:Ex-Soros Fund manager indicted, accused of abusing women in Manhattan ‘sex dungeon' Howard Rubin allegedly spent $1M on operation targeting former Playboy models and vulnerable womenWATCH: New video shows a registered sex offender visiting a water park for kids with disabilities and a playground at a Fairfax County rec center, a place that also has a preschool. Fairfax County police knew about it, but didn't file chargesRight now, registered sex offender Richard Cox is in an Arlington court hearing where women are testifying that they saw Cox naked in Arlington high school girls locker rooms.  Cox says he's a woman and asked the judge to tell the prosecutor to stop misgendering him. The judge said no. One woman testified when she walked in an Arlington girls high school locker room after swim class for her young daughter she saw Cox masturbating in a shower stall with the curtain open.  She said her young daughter was with her when she saw Cox touching his erect penis. Arlington Public Schools allows people to use locker rooms and bathrooms based on their gender identity.BREAKING: In a disgusting move, Soros-backed State Attorney Monique Worrell says that while a man m*sturbating in front of kids at a park is WRONG, but "not illegal." "All things that are wrong are not illegal!" WTF?! This is FLORIDA. SUSPEND HER.Obama: "We have the spectacle of my successor in the Oval Office making broad claims around certain drugs and autism that have been continuously disproved… It's violence against the truth."Johnson & Johnson Knew; An investigation by the Daily Caller reveals internal company documents detailed the autism-acetaminophen connection. Yet J&J still insists it's "the safest pain reliever option for pregnant women..."In April 2000, Dr. Mary Megson testified before Congress about children regressing into autism right after vaccines- and how natural, simple treatments could help.The Henry Ford Health System who conducted the vaxxed vs unvaxxed study that shows major health issues in the vaxxed cohort has issued a cease and desist letter to The Highwire.BREAKING: UK government makes Digital IDs mandatory: 'You will not be able to work in the United Kingdom if you do not have a digital ID, it's as simple as that.'In Dearborn Michigan, they are already blasting out the Muslim call to prayer throughout the city. They don't care about non-Muslims, they are enforcing their religion all all Americans once they have control of your city. Do you want this in your city? We need to stop this."Dearborn mosques blast call to prayer at 5 am on loudspeakers in the street, which is against city regulations" City council shrugs her offMuslim Brotherhood declares they'll impose Sharia Law in America “through the ballot box or bullet, there is no between” - They are literally saying they'll take over our country through elections or murderMeanwhile in Dearborn, Michigan - “America must fall” - This City is already over 55% Muslim & they clearly don't have plans at stopping there.

Bulwark Capital  https://KnowYourRiskPodcast.comHear directly from Zach Abraham as he shares insights in this FREE “Back To Basics” Webinar, THIS THURSDAY at 3:30 Pacific.  Register now at Know Your Risk Podcast dot com. Bizable https://GoBizable.comUntie your business exposure from your personal exposure with BiZABLE.  Schedule your FREE consultation at GoBizAble.com today. Renue Healthcare https://Renue.Healthcare/ToddYour journey to a better life starts at Renue Healthcare. Visit https://Renue.Healthcare/Todd Alan's Soaps https://www.AlansArtisanSoaps.comUse coupon code TODD to save an additional 10% off the bundle price.Bonefrog https://BonefrogCoffee.com/toddThe new GOLDEN AGE is here!  Use code TODD at checkout to receive 10% off your first purchase and 15% on subscriptions.LISTEN and SUBSCRIBE at:The Todd Herman Show - Podcast - Apple PodcastsThe Todd Herman Show | Podcast on SpotifyWATCH and SUBSCRIBE at: Todd Herman - The Todd Herman Show - YouTubeThe NFL has decided to endorse the hatred of ICE, customs and border patrol people by inviting a Puerto Rican artist who calls himself "BadBunny" to do their halftime show. Here's why you are morally obligated to not support this...Episode Links:Ian Andre Roberts, who's in charge of Des Moines Public School District, has been arrested by ICE. He's an illegal evading deportation. With a gun.BREAKING: ICE's Marcos Charles says the Dallas shooting suspect Joshua Jahn used ICE tracking apps, rips the media for promoting the apps. "I hope the media has the integrity to shine a light on this story."WATCH: CNN special correspondent Jamie Gangel claims “there's no evidence” and “no basis for” President Trump or anyone else to claim the Dallas ICE facility shooter was a leftist….FBI: Dallas ICE shooter wrote leftist Anti-ICE messages on ammo and a note stating he wanted to terrorize ICE. Leftwing Media:2023. James Comey on who to prosecute for January 6th: "Get all of them … Find everybody who went into that building. Find them all … We will punish everyone who went in there … We will hunt you to the end of the earth, even for a misdemeanor, and make you pay."I don't know if James Comey is innocent or guilty, but I do know that when the Biden DoJ indicted Trump aides Peter Navarro and Steve Bannon, the WP and NYT treated it as straight news, not as Biden going after his opponents. But now, it's all about Trump getting his enemies.Democrat Stephen A. Smith says January 6th was likely an inside job.