Podcasts about Parisa

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

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

Find a FREE excerpt of the video episode on YouTube: https://youtu.be/hKYyQIEBdvYThe full video is on Patreon: https://www.patreon.com/posts/video-episode-in-139844192Dr.s Kay and Ray recap the first hour of The Bachelor in Paradise reunion, sharing their chosen examples of the 6 psychology-related segments regarding, for example, therapy, sociopolitical themes, and producer antics. Prominent themes that arose included ageism, post-show cyberbullying, Jeremy's accountability ducking, Dale's pontification, Parisa's perseveration, and so much more.What do you think: If Bachelor in Paradise producers were psychologists, what would be different about the show and how would it be different?-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=Listeners! Come visit the Patreon for free at⁠⁠⁠⁠ ⁠patreon.com/RealityTest⁠⁠⁠⁠⁠ & check out some of the benefits of a free membership & the paid tier! $5/month to get the bonus features, including Mental Health Check-Up episodes & the FULL video of each episode!The first 10 members will get shoutouts on the pod & five randomly selected members will get a free year of membership after joining! What are you waiting for? Come watch our episodes & learn a little something about psychology & mental health! -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=Reality testing is when we check an emotion or thought we're having against objective reality. So, here in Reality Test, we're going to be testing the thoughts, emotions, interactions, and producer antics of reality television against what we know, as licensed psychologists, about objective reality. Come with us, let's Reality Test!Hosts: Dr. Kay & Dr. RayThank you to our sound extraordinaire, Connor!Patreon: patreon.com/RealityTestLinkt.ree/@RealityTestInstagram: @realitytestpodcastTikTok: @realitytestpodYouTube Channel: @realitytestpodFacebook Page: Reality Test PodEmail: realitycheckpodding@gmail.comDr. Kay: @drkaypods (Insta) & @dr.realitv (TikTok)Dr. Ray: @drraypods (Insta)

Recorded live at Arlington Street Church, Sunday, September 21, 2025.

Recorded live at Arlington Street Church, Sunday, September 7, 2025.

Brian and Parisa left Paradise together, but the relationship fizzled in the real world. Bob Guiney is getting all the intel on why it happened, and if these two could have a second chance at love. The two are also discussing all the heat Brian faced in Paradise for telling Bailey the big secret, and how at the reunion, everyone was changing their tune. See omnystudio.com/listener for privacy information.

Believe it or not, we recorded this a couple of days ago, but Sammi is still in recovery mode, getting back into the swing of things after her surgery, so be PATIENT! If you are curious about the cozy games Sammi talks about, they are available here: Discounty Tiny Bookshop Also here's more info on Sean's dad, you can look it up yourself. We didn't get too much into the ALLEGED scandals. Also, support Parisa in her amateur chef journey!

Yeşim Kaya'nın hazırlayıp sunduğu Hayal Gücü Fabrikası programına Ressam Parisa Karamnezhad konuk oldu.

Yeşim Kaya'nın hazırlayıp sunduğu Hayal Gücü Fabrikası programına Ressam Parisa Karamnezhad konuk oldu.

Kulturminister Parisa Liljestrand (M) om public service-propositionen, pengarna till kulturen och bildning. Lyssna på alla avsnitt i Sveriges Radio Play. I höst ska riksdagen rösta om regeringens förslag om villkoren och finansiering för public service. Inom Moderaterna finns det många som vill se ett smalare public service, som belastar statsbudgeten mindre. Men kulturministern tycker inte att förslaget som riksdagen ska anta går för försiktigt fram.”Det här är ett balanserat sätt att kunna uppfylla politikens intention med public service. Man ska komma ihåg att public service är enormt viktigt för att upprätthålla den demokratiska infrastrukturen i Sverige”, säger Parisa Liljestrand (M).Hon anser att det finns ett brett stöd i riksdagen kring public service uppdrag framöver, trots att oppositionen inte står bakom förslaget. ”Vi är överens om att vi vill ha ett fritt och oberoende public service som har långsiktiga villkor för framtiden. Vi är överens om att vi ser att public service behöver mer finansiering. Däremot är vi inte överens om nivån på finansieringen”, säger Parisa Liljestrand. Vanligtvis kommer partierna överens om finansieringen över blockgränserna, men kulturministern anser inte att det är ett problem att man inte gjort det den här gången. ”Jag tycker inte att det är ett problem när vi haft en parlamentarisk hantering. Vi ser att vi i stor utsträckning är överens om väldigt mycket.”Vill se mer privat finansieringOm några veckor presenteras statsbudgeten, men kulturministern utlovar inga nya pengar åt kulturen. ”Vi måste lägga pengar på försvaret, på att försvara Ukraina. Vi måste lägga pengar på vårt rättsväsende och på polis. Det är uppenbart att när de kostnaderna ökar på det sättet kommer andelen att minska för kulturbudgeten, och det är inte bara kulturbudget. utan det är andelar som har minskat även på andra anslag.”, säger Parisa Liljestrand.Det du talar om kommer att fortsätta kosta mycket pengar. Behöver kulturlivet ställa in sig på att kulturens pott i budgeten minskar?”Vi förhandlar budgeten nu, och det är svårt att säga nåt om den. Det jag kan konstatera är att vi har en lågkonjunktur som pågår. Vi har haft några tuffa år bakåt med recession och hög inflation. Det är klart att allt det här gör att vi måste kunna prioritera.”, säger Parisa Liljestrand.Regeringen vill att den privata finansiering av kulturlivet i Sverige ska öka, till exempel från företag, stiftelser och privatpersoner. Men en risk med det är att kulturutövarna anpassar sitt innehåll. Det menar Myndigheten för Kulturanalys, som på regeringens uppdrag undersökt frågan.Den som investerar privat kapital i kultur har väl i allmänhet nån riktning, nånting man vill?”Det är faktiskt inte min bild, att det måste vara så. Min bild är att det finns oerhört mycket människor där ute som sitter på olika kapital, som tycker att det är viktigt att kunna vara med och bidra till att bygga kulturen stark. Man ser vikten av en stark kultursektor. Man förstår att det är en grund förutsättning i en fungerande demokrati. Därför vill man vara med i det bygget.”Gäst: Parisa Liljestrand (M), kulturministerProgramledare: Johar Bendjelloul Kommentar: Fredrik FurtenbachProducent: Johanna PalmströmTekniker: Jakob LalérIntervjun spelades in på förmiddagen, fredagen 22 augusti 2025.

Today I have the honor to be joined by someone who inspired me the momment we met, Parisa Padidar. The Owner of Standout Boutique. A place that creates handmade jewelry to make everyone feel like who they are. I could not be more excited to share this episode with you today. For a quick intro here is a little bit about Parisa. I'm the founder and maker behind a handmade jewelry brand based in Vancouver. I've always been drawn to the idea of creating meaningful pieces that help people express who they are. I started designing jewelry as a way to blend creativity with connection—every piece I make carries a story, a feeling, or a small piece of nature that inspires me. I do what I do because I genuinely believe that jewelry can be more than just an accessory—it can be a reminder of a moment, a mood, or a part of yourself you want to celebrate. To learn more about Parisa CLICK HERE Website Instagram Facebook YouTube

This week on “Playing the Field,” Ryan is back with Jen to talk about this week's episode and decipher “Bro Code.” Gina Sirico is off, but will be back later this week with some amazing interviews.(Warning: Spoilers Below)We see the “Bachelor in Paradise” contestants go through the “Secret Rendezvous” relationship test. Lea and Jonathon win and stay safe, while this week, the other contestants will have to vote to say which man (and his partner) will be eliminated from the show.Brian tries to use a match with Bailey in the game as an opportunity to talk to her, but things don't go as he planned. Ultimately, he nearly gets him and Parisa eliminated over his decision to talk to Bailey about what Jeremy had said about Susie, and the fact that he had called her to ask her back to the show.Kim and Faith end up getting eliminated, and now we're down to just one “Golden” couple.Later this week, we'll chat with former “Bachelorette” contestant Jason Tartick, and Sam M. who you know will keep the main thing, the main thing. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hello, everyone! The game has officially changed, my friends, and Some Guy in Austin and I discuss what we think is going to happen in the upcoming episodes. Now that everyone has officially coupled up either for the sake of love or the sake of half a million dollars, we have no doubt that ABC is about to come in and ruffle some feathers. Bailey and Jeremy are potentially going down. Parisa and Brian are about to be dunzo. Lea can barely speak to Jon-athon at the moment, and the goldens are trying not to pass out from dehydration. All that to say, I think some feelings are going to get hurt, and my hope is that Jess and Spencer can pull out both a win and an engagement by the time Wells shouts "LAST CALL" from the bar. A girl can dream. SHOW NOTES: Subscribe to Podcast: iTunes or Android Follow Me: Instagram and Twitter Audio Player

Today Your Mom and Dad cover episode 6 of Bachelor in Paradise…the episode where BIP goes from a reality tv dating show to a competitive game show! Evan and Jess discuss their thoughts on the show switch up, how a cash prize will change everything, their $$$ theories, why more contestants should still be coming in, praying Parisa ditches Brian, Gary's gambling fumble, Jeremy thinking he's the king of Paradise, and much more! ***Tune in Wednesday (8/13) for the next Bachelor in Paradise recap!  THANKS TO OUR SPONSORS: ***HUNGRYROOT: For a limited time, get 40% off your first box PLUS get a free item in every box for life at https://www.hungryroot.com/momdad and use code momdad ***ARTICLE: Get $50 off your first purchase of $100 or more at https://www.ARTICLE.COM/MOMDAD and the discount will be automatically applied at checkout! ***HIYA: Receive 50% off your first order at https://www.hiyahealth.com/MOMANDDAD  ***NURTURE LIFE: For 55% off your order + FREE shipping, head to NurtureLife.com/MOMDAD55 and use code MOMDAD55 

As Jesse keeps reminding us, this is the week where EVERYTHING CHANGES in Paradise. Instead of just finding love, the cast is now tasked with finding someone that they can pretend to enjoy enough to make it to the end and secure half a million dollars. The first challenge of this brave new world boosts some, like Jeremy and Bailey, while others, like Gary and Leslie, falter. Meanwhile, Brian is doing backroom deals with Jeremy instead of nurturing his connection with Parisa, and Jonathon is silently friend-zoning yet another woman. Pop Mystery Podcast's Tess Barker joins us to get into it all! To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

This week on "Playing the Field," Ryan Field is back from his time off and reunited with Jen Matarese and Gina Sirico to talk about the latest happenings in "Paradise." Let the games begin! "Bachelor in Paradise" is now a competition for love and money and Gary made a bad bet. In a relationship gambling game, he and Leslie were tied at the top until his final bet cost him half of his chips, and the competition. His poor betting decision eventually led to their elimination. Bailey and Jeremy came out on top in the game and that gave Bailey the power to eliminate a couple while saving two from the bottom three. Brian and Parisa worked to continue their relationship, despite Brian being annoyed at Parisa's questions and even her compliments of him. Plus, when it comes to playing the game, is Jonathon doing it all wrong? Lea seemed to have some interest him, but he told everyone, but her that they were just friends. In the end, she gave him the rose and said, "You're welcome." Meantime, the "Goldens" were all having a great time. Kim and Faith found a romantic connection, and Kathy and Keith continued to have a strong bond. The team looks ahead to next week and talks about what they think could happen once Brian tells Bailey about Jeremy's quest to get Susie back and what he said about her after their date. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this quick but loaded recap of Bachelor in Paradise Episode 5, Rob breaks down all the key drama — including Dale's latest mess. When a new arrival, Allyshia, connects with Dale, he's caught telling the guys he hopes she picks him just to make Kat sweat. But when Jonathan fills Kat in, Dale flips and denies everything.Rob also covers Jeremy's surprising comment about still wanting Susie, Gary's new date with Nancy, and a tense moment in the suite between Bryan and Parisa. Plus, with only one rose ceremony left, next week brings a massive twist: Paradise becomes a competition for $500,000. Let the real games begin.Follow us on social media:

Well, that was one of the weirdest things we've ever seen…and we think we loved it?? Family, today Your Mom and Dad recap episode 5 of Bachelor in Paradise season 10! They discuss the continuation of Dale getting away with everything, Gary and Nancy getting high, the men getting freaky as birds, Jeremy getting caught on a hot mic, Parisa getting confused by Brian's BIP VIP behavior, Allyshia getting the men to turn their heads, Jill getting over BIP, and much more! ***Join Your Mom and Dad on Wednesday (8/6) for the next Bachelor in Paradise recap! THANKS TO OUR SPONSOR: ***OUTSCHOOL: Get your family's first month for only $1 when you use our link: https://outschool.com/MOMDAD and use code MOMDAD at checkout!

Gary takes a walk on the wild side while Dale thinks the grass could be greener with Allyshia. Plus: Jeremy turns up the heat on his simmering pot of secrets. Thanks for listening. (Timestamps below)

Callie and Juliet are back to discuss ‘Bachelor in Paradise,' or, as they like to call it, ‘Bachelor by the Pool'! First, they discuss the news that JaNa and Kenny from ‘Love Island USA' Season 6 have broken up, and they speculate on what may have happened to make everyone unfollow Kenny (01:15). Afterward, they move on to ‘Bachelor in Paradise' and get into Dale's devolving character, why April may be on the show, what could have happened in Parisa and Brian's hideaway, and much more (16:18). Hosts: Callie Curry and Juliet Litman Producer: Olivia Crerie Theme Song: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tune in as Alec, Mengyu, Parisa, Ethan, and Ibrahim dissect a case  of a 40 YO M presenting after a motor vehicle collision!  Download CPSolvers App here RLRCPSOLVERS

Rise and shine YFT'ers, Wells was up at 7am this morning after studying BIP drama all night and is ready to bring the hot takes on just about everything that's happened so far on the show! Brand-eye is right there too unpacking Susie blowing up Justin's plan, Jeremy's meltdown over Bailey and Suzy, and Brian and Parisa's mob energy. Wells spills behind-the-scenes tea from the kissing booth twist to arm-wrestling fails, while Brandi calls out the Goldens crossover, Dale's half-truths, and Bailey's loyalty to the wrong guy. They debate who (if anyone) actually stands a chance, roast the accidental church camp vibes, and agree that Paradise is messier than ever which is…perfect.  Also on deck: Favorite things, Wells raving about Redwood bike strolls, Brandi talking laser hair removal, and big promises to drop the ep on time next week. Wish us luck!! Thanks to our awesome sponsors for supporting this episode!  Mood: Get 20% off your first order at Mood.com/YFT with promo code YFT. Hungryroot: For a limited time get 40% off your first box PLUS get a free item in every box for life. Go to Hungryroot.com/yft and use code yft. Happy Mammoth: For a limited time get 15% off on your entire first order at happymammoth.com and use the code YFT. Quince: Treat your closet to a little summer glow-up with Quince. Go to Quince.com/yft for free shipping on your order and 365 day returns. Balance of Nature: Head to balanceofnature.com and use code YFT for 35% off your first order as a preferred customer, PLUS get a free bottle of Fiber and Spice. Function Health: The first 1000 people get a $100 credit toward their membership. Visit www.functionhealth.com/FAVORITETHING or use gift code FAVORITETHING at sign-up. Don't forget to rate, review, and follow Your Favorite Podcast! Plus, keep up with us between episodes on our Instagram pages, @yftpodcast @wellsadams and @brandicyrus and be sure to leave us a voicemail with your fave things at 858-630-1856!  This podcast is brought to you by Podcast Nation.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Rise and shine YFT'ers, Wells was up at 7am this morning after studying BIP drama all night and is ready to bring the hot takes on just about everything that's happened so far on the show! Brand-eye is right there too unpacking Susie blowing up Justin's plan, Jeremy's meltdown over Bailey and Suzy, and Brian and Parisa's mob energy. Wells spills behind-the-scenes tea from the kissing booth twist to arm-wrestling fails, while Brandi calls out the Goldens crossover, Dale's half-truths, and Bailey's loyalty to the wrong guy. They debate who (if anyone) actually stands a chance, roast the accidental church camp vibes, and agree that Paradise is messier than ever which is…perfect.  Also on deck: Favorite things, Wells raving about Redwood bike strolls, Brandi talking laser hair removal, and big promises to drop the ep on time next week. Wish us luck!! Thanks to our awesome sponsors for supporting this episode!  Mood: Get 20% off your first order at Mood.com/YFT with promo code YFT. Hungryroot: For a limited time get 40% off your first box PLUS get a free item in every box for life. Go to Hungryroot.com/yft and use code yft. Happy Mammoth: For a limited time get 15% off on your entire first order at happymammoth.com and use the code YFT. Quince: Treat your closet to a little summer glow-up with Quince. Go to Quince.com/yft for free shipping on your order and 365 day returns. Balance of Nature: Head to balanceofnature.com and use code YFT for 35% off your first order as a preferred customer, PLUS get a free bottle of Fiber and Spice. Function Health: The first 1000 people get a $100 credit toward their membership. Visit www.functionhealth.com/FAVORITETHING or use gift code FAVORITETHING at sign-up. Don't forget to rate, review, and follow Your Favorite Podcast! Plus, keep up with us between episodes on our Instagram pages, @yftpodcast @wellsadams and @brandicyrus and be sure to leave us a voicemail with your fave things at 858-630-1856!  This podcast is brought to you by Podcast Nation.

BachelorClues breaks down all the gameplay from Bachelor in Paradise Season 10, Episode 2. From the revamped intro and Love Island-inspired formatting to the chaotic kiss booth and bizarre bar games, Clues analyzes how the show is evolving under Scott Teti's leadership—and what's working (and what isn't). He dives deep into the strategic moves and critical errors from players like Brian, Zoe, Parisa, Dale, and MVP Susie Evans, who injects real emotion and 4TRR energy into the beach. Plus, Clues explores open gameplay speech, villain edits, and what the future of Paradise might hold.__Join the Pit on Patreon for more exclusive content and shows! : / gameofroses__Want coaching tips? email gameofrozes@gmail.com__Follow us on TikTok: @gameofrosesFollow us on Instagram-Game of Roses: @gameofrosespodPacecase: @pacecaseBachelor Clues: @bachelorclues Hosted on Acast. See acast.com/privacy for more information.

Shandy is back with Bachelor In Paradise, Season 10 recaps! Today they're breaking down episode 2. Thank you to our sponsors... - Go to https://drinkolipop.com/SHANDY to get a free can of Olipop when you buy any two cans! - Go to https://www.skims.com/SHANDY to shop SKIMS best intimates including the Fits Everybody Collection! - Go to https://www.cozyearth.com/SHANDY for up to 40% off best-selling temperature-regulating sheets, apparel, and more! Time Stamps: 0:00 - Mousekeeping 2:10 - Episode 2 Kick Off 8:54 - Parisa & Alli Jo 11:55 - Chemistry Test 23:24 - Paradise Resumes 33:35 - Parisa/Brian & Alli Jo/Jonathon Double Date 35:09 - Jill 37:29 - Lexi & Justin 41:17 - Susie 42:54 - The Double Date Returns 47:02 - Day 5 49:08 - Brian “Clears The Air” With Zoe 51:50 - Paradise Resumes 55:58 - Rose Ceremony Cocktail Party 58:50 - Rose Ceremony 1:06:10 - Episode MVP 1:06:52 - Andy's A-Game 1:07:41 - Who We Would Go For If you have a relationship question, write us at: dearshandy@gmail.com Subscribe and watch the episodes on YouTube! https://bit.ly/SubscribeDearShandy More Dear Shandy Instagram - https://www.instagram.com/dearshandy Facebook - https://fb.me/dearshandy More Sharleen Instagram - https://www.instagram.com/sharleenjoynt Blog - http://www.alltheprettypandas.com More Andy Instagram - https://www.instagram.com/machinelevine Produced by Gabrielle Galon - https://www.instagram.com/gabsamillion Support this podcast at — ⁠⁠⁠https://redcircle.com/dear-shandy/donations Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Shandy is back with Bachelor In Paradise, Season 10 recaps! Today they're breaking down episode 2. Thank you to our sponsors... - Go to https://drinkolipop.com/SHANDY to get a free can of Olipop when you buy any two cans! - Go to https://www.skims.com/SHANDY to shop SKIMS best intimates including the Fits Everybody Collection! - Go to https://www.cozyearth.com/SHANDY for up to 40% off best-selling temperature-regulating sheets, apparel, and more! Time Stamps: 0:00 - Mousekeeping 2:10 - Episode 2 Kick Off 8:54 - Parisa & Alli Jo 11:55 - Chemistry Test 23:24 - Paradise Resumes 33:35 - Parisa/Brian & Alli Jo/Jonathon Double Date 35:09 - Jill 37:29 - Lexi & Justin 41:17 - Susie 42:54 - The Double Date Returns 47:02 - Day 5 49:08 - Brian “Clears The Air” With Zoe 51:50 - Paradise Resumes 55:58 - Rose Ceremony Cocktail Party 58:50 - Rose Ceremony 1:06:10 - Episode MVP 1:06:52 - Andy's A-Game 1:07:41 - Who We Would Go For If you have a relationship question, write us at: dearshandy@gmail.com Subscribe and watch the episodes on YouTube! https://bit.ly/SubscribeDearShandy More Dear Shandy Instagram - https://www.instagram.com/dearshandy Facebook - https://fb.me/dearshandy More Sharleen Instagram - https://www.instagram.com/sharleenjoynt Blog - http://www.alltheprettypandas.com More Andy Instagram - https://www.instagram.com/machinelevine Produced by Gabrielle Galon - https://www.instagram.com/gabsamillion Support this podcast at — ⁠⁠⁠https://redcircle.com/dear-shandy/donations Learn more about your ad choices. Visit megaphone.fm/adchoices

Botox Brian is switching up a little on Zoe, Parisa and Ally Jo arrive then Suzie shows up complicating Justin and Lexi's romance. Plus, Dale doesn't look like a good kisser. 

(Part 2) Botox Brian is switching up a little on Zoe, Parisa and Ally Jo arrive then Suzie shows up complicating Justin and Lexi's romance. Plus, Dale doesn't look like a good kisser. 

Hey guys and welcome back to the podcast!Today we are chatting, about Season 10, Episode 2 of Bachelor in Paradise! #bachelorinparadise the one where Susie comes in and talks to her EX Justin Glaze who was talking to Lexi. But, Lexi was nervous about Justin still having feelings for his ex so she broke up with and then wanted him back once she got Susie's approval? But, Justin still gave his rose to Susie. It was crazy. Jeremy also weighed out his options and was torn between his new connection with Susie. Ali Jo and Parisa came on in and they stirred it up. Zoe did NOT like seeing Parisa chat with Brian. But, Brian also ignored Zoe! Dale kissed quite a few of girls in the kissing challenge. But Dale of course stuck with his main girl Kat Izzo. Alexe played the field and put herself out there, Jonathan also went on two dates! Because Jill chin came in and asked him out and Ali Jo asked out Jonathan as well. The drama! We will break it all down! Connect with me on social:Instagram: https://www.instagram.com/zacharyrealityTiktok: https://www.tiktok.com/@zacharyrealityTwitter: https://twitter.com/zacharyrealityYoutube: https://www.youtube.com/@ZacharyReality

This week on "Playing the Field," Ryan, Jen, and Gina talk about the change in dynamics as the men hand out the roses this week on "Bachelor in Paradise." Couplings change and new contestants make their way to the beach. Parisa shakes things up between Brian and Zoe, and Alli Jo tries her best to establish a relationship. Later, Jill and Susie from Clayton's season deal make new connections as the latter deals with a not-so-old heartbreak. Also, Gina spoke with Jess about her relationship with Spencer and her time on the show so far. You won't want to miss this new interview! Stay with us as we preview Tuesday's big arrival of "The Goldens" to the beach! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Recorded live at Arlington Street Church, Sunday, May 25, 2025.

Parisa Tabriz is vice president and general manager for Google Chrome, the world's leading browser platform. She leads efforts to make Chrome a secure and essential enterprise workspace, integrating AI and advanced cybersecurity to meet evolving business needs. In this episode, Parisa joins Bob to explore how Chrome is redefining the browser as a productivity and security platform, the role of AI in enterprise protection, and what's next for Chrome's innovations.Chrome at Google Cloud NextThe Big Themes:Chrome's Evolution into a Central Productivity and Security Platform: Over the past 17 years, Chrome has transformed from a simple web browser into a comprehensive platform integral to enterprise productivity and security. Users now spend a significant portion of their workday within Chrome, utilizing it for tasks ranging from document editing to video conferencing. This shift has positioned Chrome as the new endpoint in enterprise environments.Simplifying Enterprise Security with Chrome: Complexity is often the enemy of security. Chrome aims to simplify enterprise security by integrating protective measures directly into the browser, reducing the need for multiple, potentially conflicting security solutions. Features like automatic updates, built-in phishing protection, and centralized policy management allow IT teams to maintain a secure environment with less overheads.Personalization, Governance, and AI Empowerment: Chrome prioritizes features that allow organizations to personalize user experiences while maintaining strict governance over data and AI usage. Tools like data masking, controlled copy-paste functionalities, and the ability to designate approved AI applications help prevent data leaks and ensure compliance with internal policies. By providing these controls, Chrome empowers enterprises to harness the benefits of AI technologies responsibly.The Big Quote: ". . . the browser is the place where you can give people access to the benefits [of AI], but also make sure that you have the controls and governance to turn it off or make sure that your employees aren't copying and pasting data into an unsanctioned AI surface."More from Parisa Tabriz and Google Chrome:Connect with Parisa on LinkedIn or learn more about Google Chrome.

Recorded live at Arlington Street Church, Sunday, May 4, 2025.

Recorded live at Arlington Street Church, Sunday, Apr 20, 2025.

Recorded live at Arlington Street Church, Sunday, April 13, 2025.

Ever wondered what it's really like to be on The Bachelor? Well, today we've got the inside scoop from none other than Parisa Shifteh, BCBA and contestant from Season 29! Parisa may have left in week 4, but she's here to spill all the behind-the-scenes tea—like how she landed on the boldest first convo of the season (yes, the PowerPoint was 100% her idea), why she literally breaks out in hives when she's nervous, and what it's like taking the Collective (aka the best way to pass the BCBA exam). Plus, she gives us the inside scoop on picking outfits, avoiding eye contact with the cameras, and the wild reality of what actually makes it to air. Whether you're a Bachelor superfan or just love a good reality TV deep dive, this episode is a must-listen! Tune in or miss the F out!Behavior Concepts Covered:Stimulus generalizationPairingPre attendingPrecursors Behavior managementAntecedentConsequence Adaptation Operant behaviorMODeprivation BSTExtinction ReinforcementImitation Formal similarityModel Immediacy Redundancy stimulus promptGroup contingency Three term contingency Private events Want to Connect with Parisa?Follow her on Instagram!Connect with Behavior BitchesInsta: @behaviorbitchespodcastFacebook: Behavior Bitches PodcastWebsite: BehaviorBitches.comPatreon: Patreon.com/BehaviorBitchesPodcastContact Us: For podcast inquiries, episode ideas, or just to say hi, email us at behaviorbitches@studynotesaba.com Leave us a 5-star review in the Apple Podcast App so we can read it to everyone during our episodes and make us super happy!Looking for BCBA Exam Prep or CEUs?• Whether you need help passing the BCBA exam or are looking to earn CEUs, Study Notes ABA has you covered. Check out our website for comprehensive exam prep materials, prep courses, and CEUs• Test Prep: StudyNotesABA.com• CEUs: CEU.StudyNotesABA.com

Recorded live at Arlington Street Church, Sunday, Mar 23, 2025.

Recorded live at Arlington Street Church, Sunday, Mar 2, 2025.

Recorded live at Arlington Street Church, Sunday, Feb 23, 2025.

Hello, everyone! Well, Grant is well on his way to finding love in Madrid, and I am here for it. Some Guy in Austin and I break down everything you need to know from Episode 4, including but not limited to: Is Grant melting Dina's Ice Queen persona? The gift of a Spanish rock: Is this romantic, and what are the odds that Parisa has a rock tumbler at home? Did Rose self-eliminate because she saw the writing on the wall? Or was she over-tired? Or both? Is Carolina ready to take the role of official season villain? And is Sarafiena your new favorite like she is mine? I'm so glad she survived tandem bungee jumping in the rain. Of course, she will kiss Grant with the full force of her entire being. And the fact that she apologized to her mom afterward? She's awesome. EPISODE NOTES: Click HERE for my official Bachelorette cheat sheet! Click HERE to be sucked in by the stats on Bachelor Data! SHOW NOTES: Subscribe to Podcast: iTunes or Android Follow Me: Instagram and Twitter Audio Player

Send us a textParisa is a somatic therapist with a foundation in psychotherapy, dedicated to helping clients heal traumas and triggers that affect their relationships through a faith-based approach. In addition to offering 1-1 therapy, Parisa is also the creator of The Homebound Method, a certification program that equips individuals with somatic therapy and psychotherapy practices to bring healing to themselves and others. Her work is centred on guiding people toward freedom, empowerment, confidence and truly a deep sense of peace.Parisa Samet on Instagram Parisa Samet on TikTok Parisa Samet Trigger FormulaParisa Samet's Website to Homebound Landing Page Direct email to Book 1-1: parisa@parisaliving.com______________________________________________________________________________________Being Method InstagramGet a Month of The Being Portal for FREEJoin The Being Method Breathwork Certification Support the show

Welcome back to The Viall Files: Reality Recap!  Today we are joined by Cazzie David to get her hot takes on SNL50, Traitors, and her new movie I Love You Forever. Meanwhile, Dave joins to talk about the newest season of Love Is Blind (only to those on the couch under 30), and Parisa rocks our world with her stories from The Bachelor. Also, we give our takes on Ciara and West, Shep's arrested development, and the never dull, everlong, Paige and Craig breakup.  “Women are so much smarter than men…” Subscribe to The ENVY Media Newsletter Today: https://www.viallfiles.com/newsletter  OUT NOW! Listen to Humble Brag with Cynthia Bailey and Crystal Kung Minkoff. Available wherever you get your podcasts and YouTube:  https://www.youtube.com/@humblebragpod https://podcasts.apple.com/us/podcast/humble-brag-with-crystal-and-cynthia/id1774286896 Start your 7 Day Free Trial of Viall Files + here: https://viallfiles.supportingcast.fm/  Please make sure to subscribe so you don't miss an episode and as always send in your relationship questions to asknick@theviallfiles.com to be a part of our Monday episodes. Follow us on X/Twitter: https://twitter.com/TheViallFiles Listen To Disrespectfully now! Listen on Apple: https://podcasts.apple.com/us/podcast/disrespectfully/id1516710301 Listen on Spotify: https://open.spotify.com/show/0J6DW1KeDX6SpoVEuQpl7z?si=c35995a56b8d4038 Watch on YouTube: https://www.youtube.com/channel/UCCh8MqSsiGkfJcWhkan0D0w To Order Nick's Book Go To: http://www.viallfiles.com  If you would like to get some texting advice on Office Hours send an email to asknick@theviallfiles.com with “Texting Office Hours” in the subject line! To advertise on the show, contact sales@advertisecast.com or visit https://www.advertisecast.com/TheViallFiles  THANK YOU TO OUR SPONSORS: FirstLeaf - Make every cozy night in special with wines from Firstleaf that you know you'll love. Go to https://tryfirstleaf.com/viall to sign up and you'll get your first SIX handpicked bottles for just $44.95. Dreamland Baby - Go to https://dreamlandbabyco.com and enter the code VIALL at checkout to receive 20% off sitewide + free shipping. This offer is for new and existing customers! SKIMS - Check out SKIMS best intimates including the Fits Everybody Collection and more at https://www.skims.com/viall #skimspartner Sundays For Dogs - Get 40% off your first order of Sundays. Go to https://sundaysfordogs.com/VIALL or use code VIALL at checkout. Timestamps: (00:00) - Intro (00:54) - VDay (05:30) - Daily Dilemma (06:53) - Show Updates (08:44) - Household Headlines (23:05) - Welcome Cazzie (29:29) - SNL 50 (34:35) - Traitors Recap (01:00:22) - Love Is Blind's Dave (01:09:23) - Love Is Blind (01:22:08) - Playlists (01:23:18) - Bachelor Recap (01:33:39) - Parisa Joins (01:43:55) - Summerhouse (01:56:43) - Southern Charm (02:03:01) - Outro Episode Socials: @viallfiles @nickviall @nnataliejjoy @cazziedavid @davidbettenburg @parisa_marie7 @ciaracrobinson @justinkaphillips @the_mare_bare @leahgsilberstein @dereklanerussell 

Recorded live at Arlington Street Church, Sunday, Feb 9, 2025.

From the East African and Red Sea coasts to the Persian Gulf ports of Bushihr, Kish, and Hurmuz, sailing and caravan networks supplied Iran and the surrounding regions with African slave labor from antiquity to the nineteenth century. This book reveals how Iranian cinema preserves the legacy of this vast and yet long-overlooked history that has come to be known as Indian Ocean slavery. How does a focus on blackness complicate traditional understandings of history and culture? Parisa Vaziri addresses this question by looking at residues of the Indian Ocean slave trade in Iranian films from the second half of the twentieth century. Revealing the politicized clash between commercial cinema (fīlmfārsii) and alternative filmmaking (the Iranian New Wave), she pays particular attention to the healing ritual zar which is both an African slave descendent practice and a constitutive element of Iranian culture, as well as to cinematic sīyāh bāzī (Persian black play). Moving beyond other studies on Indian Ocean and trans-Saharan slavery, Vaziri highlights the crystallization of a singular mode of historicity within these cinematic examples—one of “absence” that reflects the relative dearth of archival information on the facts surrounding Indian Ocean slavery. Bringing together cinema studies, Middle East studies, Black studies, and postcolonial theory, Racial Blackness and Indian Ocean Slavery: Iran's Cinematic Archive (U Minnesota Press, 2023) explores African enslavement in the Indian Ocean through the revelatory and little-known history of Iranian cinema. It shows that Iranian film reveals a resistance to facticity representative of the history of African enslavement in the Indian Ocean and preserves the legacy of African slavery's longue durée in ways that resist its overpowering erasure in the popular and historical imagination. Parisa Vaziri is associate professor of comparative literature and Near Eastern studies at Cornell University. Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel. Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

From the East African and Red Sea coasts to the Persian Gulf ports of Bushihr, Kish, and Hurmuz, sailing and caravan networks supplied Iran and the surrounding regions with African slave labor from antiquity to the nineteenth century. This book reveals how Iranian cinema preserves the legacy of this vast and yet long-overlooked history that has come to be known as Indian Ocean slavery. How does a focus on blackness complicate traditional understandings of history and culture? Parisa Vaziri addresses this question by looking at residues of the Indian Ocean slave trade in Iranian films from the second half of the twentieth century. Revealing the politicized clash between commercial cinema (fīlmfārsii) and alternative filmmaking (the Iranian New Wave), she pays particular attention to the healing ritual zar which is both an African slave descendent practice and a constitutive element of Iranian culture, as well as to cinematic sīyāh bāzī (Persian black play). Moving beyond other studies on Indian Ocean and trans-Saharan slavery, Vaziri highlights the crystallization of a singular mode of historicity within these cinematic examples—one of “absence” that reflects the relative dearth of archival information on the facts surrounding Indian Ocean slavery. Bringing together cinema studies, Middle East studies, Black studies, and postcolonial theory, Racial Blackness and Indian Ocean Slavery: Iran's Cinematic Archive (U Minnesota Press, 2023) explores African enslavement in the Indian Ocean through the revelatory and little-known history of Iranian cinema. It shows that Iranian film reveals a resistance to facticity representative of the history of African enslavement in the Indian Ocean and preserves the legacy of African slavery's longue durée in ways that resist its overpowering erasure in the popular and historical imagination. Parisa Vaziri is associate professor of comparative literature and Near Eastern studies at Cornell University. Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel. Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/film

Recorded live at Arlington Street Church, Sunday, Feb 2, 2025.

Recorded live at Arlington Street Church, Sunday, Jan 26, 2025.

Recorded live at Arlington Street Church, Sunday, Jan 12, 2025.