Podcasts about Parsley

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

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

This is the perfect thing for a Father's Day brekky or brunch – it's so easy and you can adapt it for your dad's taste buds by adding bacon, chorizo, flaked smoked fish, avocado, and the rest. Serves 4 Ingredients 500g Agria potatoes, washed 1 medium onion, sliced thinly 2 tbsps. olive oil 2 tsp curry powder 1 tsp sea salt + decent grind black pepper 4 eggs Cooked bacon, chorizo, smoked fish, or avocado to serve Dad's favourite relish or chutney to serve Parsley or chives to garnish Method Preheat oven to 200 C. Parboil washed potatoes in well-salted water. When cool enough to handle, slice thickly or crush roughly if they're smaller potatoes. We want lots of surface area to get crispy. Tumble potatoes into a large shallow roasting dish. Scatter over onion, then add oil and seasoning and toss to coat. Roast for 20 minutes or until crispy and cooked through. Make some gaps in the potatoes and break eggs into the gaps. Bake for a further 10 minutes or until eggs are cooked to dad's liking. Serve alongside bacon, chorizo, etc. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Jared Sorensen is the designer of innovative indie RPGs like Inspectres, Lacuna, octaNe, and the Parsley series. With over two decades in the hobby, he has consistently pushed the boundaries of tabletop storytelling, focusing on unique, tightly defined play experiences. Learn more at Memento Mori Theatricks.

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We’re reading Quest for the Hidden City, a High Republic middle-grade novel by George Mann. Join us as we discuss horror in Star Wars, Phase II worldbuilding, and the importance of a good copyeditor. For a list of Black-owned bookstores to order from, now and always, click here. You can subscribe to Audible and purchase […]

Henry talks with Lyrian Fleming-Parsley, head of Fundraising and Communications for Cancer Council Victoria, about the annual Daffodil Day fundraiser.Audio production by Rob Kelly.

                                                                          click to listen The Two Mikes enter the culinary world with Lucy Rose and her debut novel The Lamb.  Are you going to Scarborough Fair?. Parsley, sage, rosemary and  ... Man!  It Is Cocktail Time!Stray ThoughtsIn a large wine glass with ice:1 shot of botanical gin.1 shot of Crème de Violette.Half full with sparking wine.Top with Seltzer.Push in sprig of fresh rosemary (that you've spanked.)      

Mike Parsley was on the podcast a few weeks ago and in this episode we check in on how life is on the iPadOS 26 beta as someone that uses the iPad as a Project Manager, a Teacher, and a YouTuber. Early episodes with chapter markers are available by supporting the podcast at www.patreon.com/ipadpros. Early episodes are also now available in Apple Podcasts!Show notes are available at www.iPadPros.net. Feedback is welcomed at iPadProsPodcast@gmail.com.Links:https://www.youtube.com/@techdad650Chapter Markers:00:00:00: Opening00:01:01: Support the Podcast00:01:16: Mike Parsley00:02:57: Baseline iPad00:14:35: Audio Improvements00:22:13: Teach iPad to Listen for You00:30:43: Stage Manager00:34:08: Files app00:37:42: Spreadsheets00:39:20: Background Tasks00:48:12: Journal00:48:26: Teaching00:51:00: Follow Mike00:51:35: Closing Hosted on Acast. See acast.com/privacy for more information.

Wednesday afternoon means easy eats and today Kelly Gibney's mouthwatering recipe is parsley, pistachio and parmesan crusted salmon.

Join Jordan, Commish, Pitt Girl, and eventually Beth, along with our VP of Podcast Production Arthur. We discuss Chicago Dog Deep Dish pizza, Kansas' new endzone and Jordan's trouble identifying wheat, a pause in the UTEP/NMSU Battle of I-10, some odd comments from Mizzou's Eli Drinkwitz and Mark Stoops motivated response, Solon Beef Days, Back to Back Hay Bale Toss Champs, trusting VegasSlotsOnline to identify sexy accents, the Pirates are below .500 all time now, NASCAR update, then SUPER SICKO SPINNING SELECTION SEASON PREVIEW FORECAST: SSSSSPF aka the 5SPF for the the United Athletic Conference, a portion of our interview Western Illinois Head Coach Joe Davis and then the Big South-OVC Alliance Conference preview and much, much more!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Greg Parsley grew up in Silver Spring, Maryland, where he launched into the green industry by fixing up discarded lawn mowers. After a brief brush with college, he followed his passion into remodeling, landscaping, and eventually tree care. In 2019, inspired by a friend in horticulture, Greg shifted his focus to arboriculture—earning his ISA certification and Maryland Tree Expert License. Now on his second tree service venture, he shares how he built his business from the ground up, one job and one license at a time.

Send us a textLove, loss,new beginnings, it's what we think of when we dream of moving abroad. But what about expat circle gossip or food culture shock moments. We rarely talk about those moments. Author Antonella does though, in her touching book, Parsley & coriander: Life in China with Italian flavor, which is set in Suzhou, China. Join us for the wild ride. Antonella's website: https://www.mimicostalunga.it/Traveling Mailbox: https://travelingmailbox.com/?ref=3422 Support the show

Send us a textLove, loss,new beginnings, it's what we think of when we dream of moving abroad. But what about expat circle gossip or food culture shock moments. We rarely talk about those moments. Author Antonella does though, in her touching book, Parsley & coriander: Life in China with Italian flavor, which is set in Suzhou, China. Join us for the wild ride. Antonella's website: https://www.mimicostalunga.it/Traveling Mailbox: https://travelingmailbox.com/?ref=3422 Support the show

Mike Parsley switched over to the iPad Pro when the M4 came out in 2024. To cover his experiences he created a YouTube channel that you can find at YouTube.com/@TechDad650. In this episode, we discuss why the time was right to make the switch, how he uses it for his day job as a project manager and for his evening job teaching adults to get their GED. We also cover a bit of the fun side of iPad and how he uses the iPad to cloud stream Windows and Xbox games to the iPad Pro. Early episodes with chapter markers are available by supporting the podcast at www.patreon.com/ipadpros. Early episodes are also now available in Apple Podcasts!Show notes are available at www.iPadPros.net. Feedback is welcomed at iPadProsPodcast@gmail.com.Links:https://www.youtube.com/@techdad650Chapter Markers:00:00:00: Opening00:01:12: Support The Podcast00:01:33: Mike Parsley00:08:35: Game Streaming00:14:16: Outlook00:17:12: Powerpoint00:20:40: Teaching00:28:25: Safari00:34:11: Nano Texture00:38:20: Why Now?00:40:58: My Computers00:49:54: Coworkers00:53:52: Running Your Channel00:57:37: Follow TechDad65000:59:31: Closing Hosted on Acast. See acast.com/privacy for more information.

Host: Ray Loewe Guest: Margaret (Muggs) Frentz Description: For this latest episode in Life Under the Willow Tree, Ray Loewe interviews Willow Valley resident Margaret "Mugs" Frenz,, discussing her discovery of a black swallowtail caterpillar she named Fatty McFatty. This encounter inspired Mugs to learn about butterflies and their host plants, leading to the formation of the Parsley Project. This project aims to engage fellow residents in raising swallowtail butterflies from eggs, with support from the Willow Valley community and environmental groups, encouraging residents to become citizen scientists and contribute to local butterfly populations. The podcast highlights a photo exhibit and upcoming presentation to further promote the project and educate residents on the butterfly life cycle.

HEALTH NEWS   ·         Eating avocados during pregnancy associated with lower food allergy risk in baby Six new studies point to red raspberry's potential anti-inflammatory properties ·         Better physical health probably follows religious and spiritual engagement, rather than vice versa ·         Tomato and fruit juice improve quality of life for kids with asthma ·         Discover how parsley helps to fight cancer ·         Eating ultra processed foods may speed up early signs of Parkinson's disease   Eating avocados during pregnancy associated with lower food allergy risk in baby University of Eastern Finland, May 7, 2025 (Eurekalert)   An observational study among 2,272 mother-child pairs in Finland found that infants had 44% lower odds of developing food allergies at 12 months if their mother consumed fresh avocado during pregnancy, after adjusting for other lifestyle, delivery, and maternal health factors. This is the first published study to link avocados in the maternal diet to a lower risk of infant food allergies—a growing public health concern that affects nearly one in 13 children, or roughly two in every classroom.   Researchers analyzed data collected as part of the Kuopio Birth Cohort (KuBiCo). Participants who reported eating any avocado (>0 grams) in either trimester were defined as avocado consumers, and non-consumers were those who did not report consuming any avocado in either trimester. Infant allergic outcomes, including rhinitis, paroxysmal wheezing, eczema, and food allergy, were evaluated at 12-months of age. After adjusting for factors food allergy was found to be significantly higher in infants of non-avocado consumers (4.2%) versus avocado consumers (2.4%).    Six new studies point to red raspberry's potential anti-inflammatory properties   Various Universities, May 2, 2025 (Medical Xpress)   Initial findings from six animal model studies reveal the potential effects of red raspberry consumption on cardiovascular disease risk reduction, maintaining normal blood glucose levels and liver function as well as potential anti-inflammatory effects related to bone health.   Cardiovascular University of Michigan observed potential benefits of red raspberry intake on obesity-prone rats.   Metabolic Syndrome Washington State University noted positive effects of red raspberry consumption on metabolic syndrome in male mice with diet-induced obesity. Oregon State University studied the effects of red raspberries in mice fed a high-fat, high-sugar Western diet.   Diabetes Texas A&M University reported positive effects of red raspberry consumption on diabetes-related complications and heart disease in obese diabetic mice.   Liver Function Oregon State University noted raspberry's capacity for ellagic acid quercetin to bind to the peroxisome proliferator-activated receptor-alpha (PPARa).   Inflammation and Bone Health Texas Woman's University observed anti-inflammatory effect of polyphenols in red raspberries in the production of osteoclasts, the cells associated with the breakdown of bone.     Better physical health probably follows religious and spiritual engagement, rather than vice versa University of Miami, May 7, 2025 (PLoS One)   Better physical health probably follows religious and spiritual engagement, rather than vice versa, per six year longitudinal U.S. study aiming to tease out this relationship Religious and spiritual (R/S) engagement is generally associated with better health. However, it is not known which comes first between R/S engagement and health due to a lack of longitudinal studies. We examined this issue in a sample assessed six years apart. We examined the measurement invariance and reciprocal relationships of R/S engagement and self-rated physical health (SRH) at two timepoints (six years apart). We then assessed whether the strength of their relationships with each other differed.   Our findings demonstrate that religious and spiritual engagement predicts better self-rated physical health six years later, whereas better SRH does not significantly predict future R/S engagement.   Tomato and fruit juice improve quality of life for kids with asthma King Mongkut's Institute of Technology (Thailand), May 7, 2025 (News Medical) In a recent study published in the journal BMC Nutrition, researchers evaluated the effects of an antioxidant-rich diet on asthma outcomes in children. In the present study, researchers examined clinical outcomes, pulmonary function, and serum antioxidant levels in asthmatic children in Thailand. Participants were randomized to the intervention or control group. The control group received conventional usual care, whereas the intervention group received usual care and mixed fruit and tomato juices. Further, serum antioxidants (ascorbic acid, lycopene, and beta-carotene) were measured. In sum, the consumption of tomato and mixed-fruit juices for eight weeks improved asthma symptom control and quality of life in children. Serum beta-carotene increased within the intervention group, though this was not significantly different compared to controls. However, pulmonary function, ICS usage, and between-group antioxidant levels were unaffected by the intervention.   Discover how parsley helps to fight cancer University of Missouri, April 25, 2025 (NaturalHealth365) Research published in Oncotarget  detailed for the how apigenin in parsely slows and halts the production of the enzyme IKKa, which is behind the growth and progression of cancer. The scientists concluded that apigenin has a profound ability to slow cancer progression or stop it altogether.   In addition to these results, combined apigenin with green tea successfully treats colon cancer and the University of Missouri researchers found apigenin was effective against breast cancer and killed as much as 86 percent of lung cancer cells. Parsley is an excellent source of carotenoids, which protect against cancer-causing cell damage. Additionally, it's considered a “chemoprotective” food due to its ability to protect healthy tissues in the body from the toxic effects of many cancer treatments or drugs. As a powerful anti-inflammatory and antioxidant properties – and its rich source of vitamins A, C, E, beta-carotene, chlorophyll, fiber, lutein, zeaxanthin, folate and cryptoxanthin. It's also packed with a higher concentration of vitamin K than kale.   Eating ultra processed foods may speed up early signs of Parkinson's disease Fudan University (China), May 7, 2025 (Eurekalert) People who eat more ultra processed foods like cold breakfast cereal, cookies and hot dogs are more likely to have early signs of Parkinson's disease when compared to those who eat very few ultra processed foods. Researchers looked for signs of prodromal Parkinson's disease, which is the earliest stage, when neurodegeneration begins, but more characteristic symptoms of Parkinson's disease, like tremors, balance problems and slow movement, have not yet begun. These early symptoms can begin years or even decades before the typical symptoms start. The study included 42,853 people with an average age of 48 who did not have Parkinson's disease at the start of the study. They were followed up to 26 years. After adjusting for factorsg, researchers found that participants who ate 11 or more servings of ultra processed foods per day had a 2.5-fold higher likelihood of having three or more early signs of Parkinson's disease compared to those consuming fewer than three servings per day. When looking at individual early signs of Parkinson's disease, researchers also found that eating more ultra processed foods was tied to an increased risk for nearly all symptoms except constipation.

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Wellness + Wisdom | Episode 734 How is poor sleep quietly sabotaging your health, performance, and relationships? Dr. Kirk Parsley, Performance Enhancement Physician + former SEAL, joins Josh Trent on the Wellness + Wisdom Podcast, episode 734, to uncover the shocking truth about mainstream sleep drugs and how they hijack natural processes like GABA without delivering true rest, how high-stress lifestyles demand recovery strategies, and why optimizing your sleep might just be the missing key to a better life, stronger communication, and lasting emotional resilience. "When you don't sleep very well, you're choosing to age faster. If you stay up for 20 hours, you've added 4 hours of damage, which means your brain is aging 25% faster. If you do this regularly, you will get neurological decline." - Dr. Kirk Parsley Get 20% Off Dr. Parsley's Sleep Remedy Sleep Remedy is designed to enhance the quality of your sleep, helping you fall asleep faster and stay asleep longer. Sleep experts meticulously formulated this product to naturally align with your body's sleep mechanisms, providing a non-habit-forming solution to improve nightly rest. Dr. Kirk Parsley's Sleep Remedy works by supplementing your body's own production of sleep-inducing molecules like melatonin, magnesium, and a special blend of amino acids. 20% OFF WITH CODE "JOSH20" In This Episode, Kirk Parsley MD Uncovers: [01:05] The Dangers of Sleep Drugs Kirk Parsley MD 125 Dr. Kirk Parsley – Sleep To Win 256 Navigating Transitions In Relationships, Health, and Wealth: Dr. Kirk Parsley & Krisstina Wise How the pharmaceutical industry formulates sleep products. Why Benzodiazepines are 100X stronger than GABA. How sleep has nothing to do with GABA, but pharmaceuticals mainly focus on GABA. Why sleep drugs can cause anomalistic behavior. How alcohol decreases deep sleep and REM sleep. [08:20] Sleep Quality Directly Impacts Performance Why success can't be predicted but failure can. How millions are spent on Navy SEAL trainings. Why none of the SEALs complain about sleep, even though they barely get any during their training. How Kirk made the SEALs test 98 blood markers to find out why they were not performing to their full potential. How he discovered that Ambien was negatively impacting their sleep and performance. How he gave the SEALs sleep supplements to improve their sleep. Why sleep impacts all other aspects of well-being and performance. [23:15] Modern Lifestyle Changed How We Sleep How Kirk's work translated from the Navy SEALs to all people. Why he became a private health consultant. How stress ages us. Why the Industrial Age affected our sleep quality. [27:35] Super Sleeper Genes Why wearable data is not actionable. How we can't change what we don't measure. Why our genes define whether or not we suffer when we get less than 8 hours of sleep. How to treat insomnia using non-sleep deep rest. Why we need to mimic what our ancestors did to sleep well. The importance of creating a list of our worries. [39:05] The Science of Sleep 591 Dr. John Lieurance | Biohacking Big Souls: How UFC Fighters + Big Wave Surfers Holistically Heal Why parents lose 6 months of sleep during the first 2 years of their baby's life. How we can recover from long-term lack of sleep. Why it takes 8 hours to recover from being awake for 16 hours. How we clean the waste inside of our body through sleep. What happens in the body when we go to sleep. Why our body creates inflammation when we don't manage to get rid of the waste product. How calcified plaque is created in the body. [44:55] Chronic Sleep Deprivation = Neurological Decline? How psychiatric illnesses are highly impacted by sleep. What chronobiology has discovered about psychiatric patients and their mental health in relation to circadian rhythm. Why being awake is catabolic and being asleep is anabolic. How we repair our stress levels while we sleep. Why immediately after working out we are weaker and we need to repair during our sleep. How aging affects our capacity to repair our body. Why long-term lack of sleep makes us age faster. How releasing stress hormones can help us repair if we don't get enough sleep. Why we're the only stress-deprived species on Earth. [54:20] How to Navigate Sleep Deprivation As a Parent Why co-sleeping with our children is not essential. How each child has different sleep needs. Why Kirk repressed a lot of his childhood anger and trauma. How he used to pull all-nighters when he was studying, working, and raising his children. Why sleeping 4 to 5 hours a day for several years caused Kirk's health to decline. How he was helping the SEALs with their health issues but wasn't helping himself. [01:07:55] Sleep Affects Your Relationships The role that sleep played in the issues in Kirk's first marriage. William Dement How research proved that couples who don't get enough sleep perceive each other more negatively. The Upside of Stress by Kelly McGonigal MD Why stress causes impulsive behavior and lack of emotional control. How sleep deprivation is used as a torture technique in interrogation. [01:14:20] Good Communication Starts with Good Sleep Why brain function is essential for communication. How the brain holds on to arguments even after it has ended. The role of emotional categorization. How good quality sleep rebalances our hormone levels. Why hormones impact how we show up. [01:21:10] Are You Good At Suffering? What makes some people exceptionally good at suffering. Why our genetics influence our ability to endure suffering. What led Kirk to believe that suffering is a choice. Why he doesn't suffer even though he's suffering. [01:26:50] Fear Is For The Weak Why Kirk grew up fearful because he lived in a dangerous environment. What made him decide that being fearful is weak. Why he's happy with everything that's happened in his life. How fear only takes us out of enjoyment. Why everything that matters to Kirk is driven by love. [01:32:20] The Journey Back to God How Kirk defines his faith in God. Why we only have control of how we react to what's happening around us. How he asks God to show him the path every morning. Why psilocybin made him face darkness. How the psilocybin experience changed how he perceives fear. Why love and fear are the only emotions, but only love is real. [01:44:15] The End of Suffering Why Kirk used to believe that we need to choose to suffer for a reason. 692 Paul Chek | Spirit Gym: How To Find The Truth of Your Soul + Live Your Dream How he always wanted to raise his children to be able to handle as much as him. Why the consequence of suffering was that he got tired of suffering. Leave Wellness + Wisdom a Review on Apple Podcasts Power Quotes From The Show Lack of Sleep = Threat? "The only animal on this planet that sleep deprives itself on purpose is us. It makes evolutionary sense that our brains perceive lack of sleep as famine or threat because there's some kind of stressor going on. That is why people who don't sleep well or don't sleep enough have higher amygdala tone and higher stress hormones." - Dr. Kirk Parsley Benefits of Sleep "It takes 8 hours to recover from being awake for 16 hours. The benefit of sleep is the hormone production, the repair, the acceleration of your immune system, the consolidation of memories, the categorization of emotional events." - Dr. Kirk Parsley Your Brain Creates Waste Products "When you go to sleep, the neurons that hold the structure of the brain contract about 30% and they create little channels for the cerebral spinal fluid to flow through. There are ways for it to clear and get outside of the blood brain barrier and get rid of your waste products. If you don't clear that, it's toxic. It's a waste product. It'd be like if you leave feces in your living room, you don't get rid of it, it's toxic. And what happens is that your brain or your body attacks it. It's like a foreign object. So it's an inflammatory response." - Dr. Kirk Parsley Links From Today's Show  Kirk Parsley MD 125 Dr. Kirk Parsley – Sleep To Win 256 Navigating Transitions In Relationships, Health, and Wealth: Dr. Kirk Parsley & Krisstina Wise 591 Dr. John Lieurance | Biohacking Big Souls: How UFC Fighters + Big Wave Surfers Holistically Heal William Dement The Upside of Stress by Kelly McGonigal MD 692 Paul Chek | Spirit Gym: How To Find The Truth of Your Soul + Live Your Dream   Josh's Trusted Products | Up To 40% Off Shop All Products Biohacking⁠ MANNA Vitality - Save 20% with code JOSH20 HigherDOSE - 15% off with the code JOSH15 PLUNGE - $150 off with discount code WELLNESSFORCE Pulsetto - Save 20% with code "JOSH" SaunaSpace - 10% off with discount code JOSH10 Ultrahuman Ring Air - 10% off with code JOSH Wellness Test Kits Choose Joi - Save 50% on all Lab Tests with JOSH Blokes - Save 50% on all Lab Tests with JOSH FertilityWize Test by Clockwize - Save 10% with code JOSH Tiny Health Gut Tests - $20 off with discount code JOSH20 VIVOO Health Tests - Save 30% off with code JOSH SiPhox Health Blood Test - Save 15% off with code JOSH Nutrition + Gut Health Organifi - 20% off with discount code WELLNESSFORCE SEED Synbiotic - 25% off with the code 25JOSHTRENT Paleovalley -  Save 15% off here! 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He dedicates a significant portion of his time to advising non-profit organizations that support the SEAL community and providing healthcare guidance and treatment to veterans. Operating his practice and supplement business from Austin, Texas, Kirk is an avid outdoorsman and fitness enthusiast. His philosophy is straightforward: our bodies are built on a 100,000+ year-old model, and we perform best by emulating the lifestyle we evolved to live, as closely as possible, striving to approximate the health metrics of our 25-30-year-old selves (the physiologic peak of most humans). Kirk firmly believes that 80% of health is derived from focusing on Sleep, Nutrition, Exercise, and Stress mitigation, with a strong emphasis on Sleep. Website Instagram Facebook  

Kelly Gibney serves up a simplified version of fish pie leaving behind the mashed potato topping. 

Adam “Pacman” Jones and his wife, Tish Holmes-Jones, come by the New Orleans kitchen for an impromptu double date with me and LeeAnn. While we're waiting for Warren Sapp to show – I make a gumbo and LeeAnn makes some cheddar corn biscuits. We also get to the bottom of why Pacman was suspended, black vs white strip clubs, and get more than a little contact high. Watch The Pacman Jones Show - Politely Raw here: https://tinyurl.com/PacmanJonesShow Follow Pacman Jones: https://www.instagram.com/realpacman24 Follow Tish Jones: https://www.instagram.com/realmrspacman24 This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer GUMBO AND CHEDDAR CORN BISCUITS Gumbo Ingredients: * 1 stick unsalted butter * 1 cup flour * 3 Tbsp EVOO – Divided * 1 LBS Gulf Shrimp, peeled, deveined and tails removed * 1 LBS jumbo lump crab, picked clean * 7 oz. Andouille sausage * 1 cup frozen okra, thawed * 8 oz can of petite diced tomatoes * 5 cups fish broth * ¼ dry white wine * 2 – 12 oz bottles of amber ale * ¾ cup celery, sliced on the bias 1/8” thick * 1 cup green bell pepper, diced * 1 cup sweet onion, diced * 3 Tbsp garlic * 2 large bay leaves * 4 sprigs fresh thyme * 2 TBSP Worcestershire sauce * 2 Tbsp Cajun seasoning * 1 ½ tsp kosher salt * ½ tsp pepper * Green parts of scallion * Parsley * 1 LBS Mussels Steps: 1. Preheat oven to 415 degrees. Evenly distribute flour on parchment paper and bake for 25 minutes. Flour will become a coca color and have a nutty smell. Set aside. 2. Add 2 TBSP of EVOO and stick of butter to pan on med-low heat. Add the flour slowly while quickly whisking to make a roux. Whisk in fish broth 1 slowly mixing very well until there are no flour lumps. 3. Add the ale, tomatoes (juices and all), Worcestershire, Cajun seasoning, salt, pepper, bay leaves, and thyme sprigs. Once this is brought to a boil, reduce heat and simmer for 45 minutes. 4. Heat 1 TBSP EVOO, once oil simmers add the sausage and brown on both sides. Add peppers, onions, celery, garlic, and okra. Sauté until vegetables become soft. Add shrimp and white wine then cover and sauté. 5. Steam or boil mussels. Then shuck and put the meat to the side 6. Remove bay leaves and thyme stems from gumbo base. Add shrimp and veggie mixture including any juices to gumbo base. Add crabmeat and mussel meat to the mixture and simmer for an additional 5 minutes. Cheddar Corn Biscuits: * 4 ¼ cups flour * 2 TBS baking powder * 1 tsp ground mustard * ¾ tsp salt * ¾ cup cold butter, cubed * 1 can cream-style corn * 1 ½ cups shredded cheddar cheese * 2 large eggs, lightly beaten * 2 TBS 2% milk Steps: 1. Preheat oven to 425 degrees. Whisk flour, baking powder, mustard, and salt. Cut in butter and mix until coarse crumbs form. Add corn, cheese and eggs. 2. Turn onto a lightly floured surface, kneading for 8-10 minutes. Roll out dough and cut into biscuits. Bake 18-22 minutes. Learn more about your ad choices. Visit megaphone.fm/adchoices

Adam “Pacman” Jones and his wife, Tish Holmes-Jones, come by the New Orleans kitchen for an impromptu double date with me and LeeAnn. While we're waiting for Warren Sapp to show – I make a gumbo and LeeAnn makes some cheddar corn biscuits. We also get to the bottom of why Pacman was suspended, black vs white strip clubs, and get more than a little contact high. Watch The Pacman Jones Show - Politely Raw here: https://tinyurl.com/PacmanJonesShow Follow Pacman Jones: https://www.instagram.com/realpacman24 Follow Tish Jones: https://www.instagram.com/realmrspacman24 This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer GUMBO AND CHEDDAR CORN BISCUITS Gumbo Ingredients: * 1 stick unsalted butter * 1 cup flour * 3 Tbsp EVOO – Divided * 1 LBS Gulf Shrimp, peeled, deveined and tails removed * 1 LBS jumbo lump crab, picked clean * 7 oz. Andouille sausage * 1 cup frozen okra, thawed * 8 oz can of petite diced tomatoes * 5 cups fish broth * ¼ dry white wine * 2 – 12 oz bottles of amber ale * ¾ cup celery, sliced on the bias 1/8” thick * 1 cup green bell pepper, diced * 1 cup sweet onion, diced * 3 Tbsp garlic * 2 large bay leaves * 4 sprigs fresh thyme * 2 TBSP Worcestershire sauce * 2 Tbsp Cajun seasoning * 1 ½ tsp kosher salt * ½ tsp pepper * Green parts of scallion * Parsley * 1 LBS Mussels Steps: 1. Preheat oven to 415 degrees. Evenly distribute flour on parchment paper and bake for 25 minutes. Flour will become a coca color and have a nutty smell. Set aside. 2. Add 2 TBSP of EVOO and stick of butter to pan on med-low heat. Add the flour slowly while quickly whisking to make a roux. Whisk in fish broth 1 slowly mixing very well until there are no flour lumps. 3. Add the ale, tomatoes (juices and all), Worcestershire, Cajun seasoning, salt, pepper, bay leaves, and thyme sprigs. Once this is brought to a boil, reduce heat and simmer for 45 minutes. 4. Heat 1 TBSP EVOO, once oil simmers add the sausage and brown on both sides. Add peppers, onions, celery, garlic, and okra. Sauté until vegetables become soft. Add shrimp and white wine then cover and sauté. 5. Steam or boil mussels. Then shuck and put the meat to the side 6. Remove bay leaves and thyme stems from gumbo base. Add shrimp and veggie mixture including any juices to gumbo base. Add crabmeat and mussel meat to the mixture and simmer for an additional 5 minutes. Cheddar Corn Biscuits: * 4 ¼ cups flour * 2 TBS baking powder * 1 tsp ground mustard * ¾ tsp salt * ¾ cup cold butter, cubed * 1 can cream-style corn * 1 ½ cups shredded cheddar cheese * 2 large eggs, lightly beaten * 2 TBS 2% milk Steps: 1. Preheat oven to 425 degrees. Whisk flour, baking powder, mustard, and salt. Cut in butter and mix until coarse crumbs form. Add corn, cheese and eggs. 2. Turn onto a lightly floured surface, kneading for 8-10 minutes. Roll out dough and cut into biscuits. Bake 18-22 minutes. Learn more about your ad choices. Visit megaphone.fm/adchoices

Worship service given March 16, 2025 Prayer by Mary Breen, Worship Associate https://firstparish.info/ First Parish A liberal religious community, welcoming to all First gathered 1739 In a world that often rewards the loudest voices, what does it mean to embrace being little—to be soft-spoken, to move gently, to love quietly? True strength is not always found in grand gestures but in the quiet persistence of kindness, in the humility of service, in the grace of listening. Music Sunday selections —Haydn's “Little Organ Mass, Missa brevis sancti Joannis de Deo” and Pederson's “Choose Love”—remind us that small acts are actually transformative. In being little, we find the space to be fully present and to engage with each other without anxiety, pretension, or fear. Music pieces featured in this video, in order of appearance: "I Choose Love," Kyle Pederson, performed by the First Parish Choir Musical Reflection Missa brevis Sancti Joannis de Deo ("Little Organ Mass"), Franz Joseph Haydn I.    Kyrie II.    Gloria III.    Credo IV.    Sanctus  V.    Benedictus VI.    Agnus Dei The First Parish Choir, featuring: Mark Dirksen, organ Erin Matthews, soprano Sabine Gross, violin An Chi Lin, violin Jenna Wang, cello   Offering and Giving First For March 2025, the Giving First recipient is the Resilient Sisterhood Project. Cambridge-based Resilient Sisterhood Project's mission is to educate and empower women of African descent regarding common, yet rarely discussed, diseases of the reproductive system that disproportionately affect them. They approach these diseases and associated issues through a cultural and social justice lens since they understand that poor knowledge of reproductive health is primarily related to health, racial, and socioeconomic disparities. RSP brings an expansive definition to and understanding of the word “women” to include transgender women, cisgender women, gender queer, and gender non-conforming people who have a female reproductive system. The remaining half of your offering supports the life and work of this Parish. To donate using your smartphone, you may text “fpuu” to 73256. Then follow the directions in the texts you receive. About our Lead Minister: Rev. Marta Flanagan began her ministry as our twentieth called minister at First Parish in the fall of 2009. She is a genuine and forthright preacher. In conversation she is direct and engaging. She speaks of prayer with as much ease as she laughs at human foibles. We call her “Marta.” Marta is a religious liberal, a theist, a feminist, and a lover of the woods. As a student of American history at Smith College she was captivated by the stories of social reformers who were motivated and sustained by their faith. That led her to consider the ministry and to study at Harvard Divinity School from where she was graduated in 1986. She was the first woman minister in the city of Salem, Massachusetts, serving at the First Universalist Church there (1987-1997). She served in a co-ministry at South Church (Unitarian Universalist) in Portsmouth, New Hampshire, (1997-2005) from where she is minister emerita. Marta served as interim minister in Montpelier, Vermont (2008-2009). She is trained as a spiritual director. For three years she lived in the Vermont woods practicing voluntary simplicity and the spiritual life. Marta enjoys the vitality of First Parish and our strong sense of community. She celebrates the yearning for depth and the desire to make a difference in the world that she finds here.

Pot roast bacon 1 kg bacon loin joint 2 onions, roughly chopped 1 bay leaf Few sprigs thyme Place the bacon in pot that fits in the oven and add the onions, bay, thyme and cover with water. Add a lid and cook at 180°c for about an hour and half. Remove bacon and allow to rest. When ready to serve – place in a pan fat side down and cook until golden. Slice and serve with the accompaniments. Grilled cabbage and scallions 1 sweetheart cabbage 10 scallions Oil for cooking Salt for seasoningCut the cabbage in half through the root and cut each half into 3 wedges through the root. Brush with oil, season with salt and cook on a hot grill pan for about 3 minutes each side and on its side until soft. Remove. Brush the scallions with oil and cook on the pan until wilted on both sides. Season with salt.Proper parsley sauce 500ml of stock from cooking the bacon including the onions ( discard bay and thyme) 25g butter 15g plain flour Handful curly parsley roughly chopped – don't be shy with the handful! 1 teaspoon Dijon mustard 50ml creamMelt the butter in a pan and mix in the flour. Add the stock and simmer for 10 minutes. Add the parsley, mustard and cream. Check seasoning and then blend to a smooth sauce. Potatoes 1.5kg local potatoes scrubbed 25g butter Place the potatoes in a pan of cold water and season with salt. Cook gently until just done. Drain well toss in the butter and serve.

Weekly shoutout: New classes and projects from friend of the show, playwright Sarah Congress! -- Hi there, We're back! Today I am delighted to be arts calling author Em J Parsley! (emjparsley.com) About our guest: Em J Parsley (they/he) is a fiction writer, poet, educator, and environmentalist who received their MFA in Creative Writing from the University of Texas at El Paso and makes their home in rural Kentucky with their beautiful devil-cat, Griffin. He is a 2024 Artist-In-Residence at Wormfarm Institute and Art Farm, and their work has been published or is upcoming in Silk Road Review, Screen Door Review, ANMLY, Birdcoat Quarterly, The New Flash Fiction Review, and various other places in print and around the internet. Their poetry chapbook, the anonym gospels, won the 2023 Apogee Poetry Award and is available through April Gloaming Publishing. You can follow him on instagram @emjparsley. You, From Below: Now available from Split/Lip Press! https://www.splitlippress.com/you-from-below About You, From Below: When an Appalachian holler town is suddenly swallowed into the earth, its sole survivor embarks on a journey up a nearby mountain to get answers. With a mysterious envelope in their pocket that they know they must deliver, the narrator encounters a faceless beekeeper, an undying woman, and a righteous schoolteacher of a town that was raptured overnight while confronting their own past and the death of both the town and people they left behind. Em J Parsley's You, From Below burrows into the ecological, economic, and emotional state of Central Appalachia to examine its past, present, and the nature of reciprocity through this speculative, introspective, fable-like exploration of collapse and regeneration. Thanks for this amazing conversation, Em J! All the best! -- Arts Calling is produced by Jaime Alejandro. HOW TO SUPPORT ARTS CALLING: PLEASE CONSIDER LEAVING A REVIEW, OR SHARING THIS EPISODE WITH A FRIEND! YOUR SUPPORT TRULY MAKES A DIFFERENCE, AND THANK YOU FOR TAKING THE TIME TO LISTEN.

From scrubbing tanks in Indiana to leading an energy company, Matt Gallagher's story is anything but boring. He's seen it all—booms, busts, wild innovations, and even a UFO (or maybe just Starlink?) from a hot tub in Colorado. We get into the early days of horizontal drilling, what it was like growing Parsley Energy during the shale boom, and where he sees U.S. oil production headed next. Plenty of laughs, plenty of insight, and maybe even a conspiracy theory or two—this one's got it all.Digital Wildcatters brings the energy community together through events, cutting-edge content, and powerful tools. Join our online community at https://collide.ioEngage with experts, level up your career, and ask Collide AI your toughest technical questions.00:00 - UFOs05:47 - Parsley Energy Overview15:58 - Early Days of Parsley Energy18:45 - Randy Newcomer Insights20:06 - Parsley's First Deal at NAPE22:40 - Parsley's First Horizontal Drilling27:52 - Greenlee's First U-Turn Experience29:20 - What Matt Missed in Energy32:47 - What's Next for Greenlake Energy36:08 - When Will AI Take Over?41:17 - Lightning Round Q&A45:55 - Breaking News: 2022 YPE Roast Announcement47:20 - Roast Battle 3 Preview47:53 - Outrohttps://www.instagram.com/digitalwildcattershttps://www.tiktok.com/@digitalwildcattershttps://www.facebook.com/digitalwildcattershttps://www.linkedin.com/company/digitalwildcattershttps://twitter.com/DWildcattershttps://www.youtube.com/@digitalwildcatters Digital Wildcatters brings the energy community together through events, cutting-edge content, and powerful tools. Join our online community at collide.io. Engage with experts, level up your career, and ask Collide AI your toughest technical questions.

Content Warning: This episode contains brief descriptions of ethnic violence and killings. Sorry, no Outro music as it wasn't working.

Dr. Kirk Parsley is on today's show sharing secrets on how to start improving your sleep today. New episodes every Friday! Not listening on Spotify? Show notes at: https://www.ashleydeeley.com/w2w/drparsley Bonus Link: Free Sleep Guide! Episode brought to you by ⁠Dry Farm Wines⁠ Episode brought to you by: ⁠⁠⁠⁠⁠⁠Methylene Blue⁠⁠⁠⁠⁠⁠ (Code: ASHLEY15) Episode brought to you by: ⁠⁠⁠⁠⁠⁠⁠Thyroid Fixxr⁠⁠⁠⁠⁠⁠⁠ (Code: WELCOMEWELLNESS) Episode brought to you by: ⁠⁠⁠⁠VieLight⁠⁠⁠⁠ (Code: DEELEY10) 5:27: Ambien facts 7:43: Different stages of sleep 8:20:  REM is actually a more active brainwave state than being awake 9:32: Glymphatic system (What Happens When the Brain Doesn't Sleep - blog post) 14:14: How we can improve our sleep 16:09: No scary movies or tv shows before bed 17:22: The biggest issue to address to improve sleep 17:47: Free downloadable guide (PDF) 18:19: The worst thing you can do to ensure you don't get a good night's sleep 20:42: The truth about melatonin and how to use it for jet lag 24:28:  If you choose to sleep two hours less because you want to get up early, you're choosing to age 25 percent faster 26:18: Two no-brainer sleep hacks (plus 50 other hacks!) 27:35: What's a shower or bath before bed do to your sleep? 28:27: Nightmares 29:12: Dr. Parsley is best known for sleep, but it's 20% of what he does; the rest is lifestyle: exercise, nutrition, and stress mitigation 30:41: Navy SEALs and meditation and mindfulness 31:48: Benefits of sleeping with a pen and paper next to your bed (refer to free PDF) 35:00: Can you actually 'bank' sleep? 37:13: The best thing you can do when you don't get enough sleep (i.e: shift workers... Hint: get as much sleep as soon as you can!) 38:21: Shift workers die an average of 14 years earlier than non-shit workers 41:30:  Sleep is the most important factor for how well you perform in any area of your life 44:03: Dr. Parsley's sleep supplement *Please note* I only condone the use of the original Sleep Remedy supplement, not the Apple Cinnamon or children's version as they contain Natural Flavors and Added Colors. Where to find Dr. Kirk Parsley: ⁠Website⁠ ⁠Instagram⁠ Facebook YouTube Where to find Ashley Deeley: ⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠ ⁠⁠⁠Facebook⁠⁠⁠ ⁠⁠⁠YouTube⁠⁠⁠ hello@ashleydeeley.com

This can be used in countless ways, and unlike Classic Pesto it can be made year-round because of the availability of parsley. We like this best on sandwiches and panini. The variation with tasty capers with turkey or pork, in particular. 

Lee Parsley is the General Council and President for Texans for Lawsuit Reform (TLR), an organization focused on tort and lawsuit reform in Texas. Lee discusses Nuclear Verdicts, Public Nuisance Lawsuits, and the effects of lawfare on Texans. https://www.tortreform.com/

This week Rob and Ryan welcome Kimberly Parsley, a blind podcaster from Kentucky, to the show to discusses her podcast "Demand and Disrupt," which focuses on disability issues beyond blindness. She shares her personal journey including her rare genetic disorder, Von Hippel-Lindau, which led to her blindness and loss of hand function and we talk about the need for continuous advocacy, the balance between calling out and calling in organizations, the impact of younger advocates, and the potential for positive change in disability representation, and much, much more! Show Transcript https://atbanter.wordpress.com/wp-content/uploads/2025/01/at-banter-podcast-episode-411-kimberley-parsley-and-demand-disrupt.pdf Show Notes Demand & Disrupt https://demand-and-disrupt.pinecast.co/ Avacado Press https://www.advocadopress.org/ AT Banter is brought to you by Canadian Assistive Technology, providing sales and training in Assistive Technology and Accessibility with over 30 years of knowledge and experience. Visit them online at www.canasstech.com or call toll-free 1-844-795-8324 or visit their Assistive Technology Showroom at 106 – 828 West 8th Avenue, Vancouver. Need repairs on your device? Chaos Technical Services offers service and support on almost any piece of Assistive Technology, while also providing parts and batteries. Visit them online at www.chaostechnicalservices.com or call 778-847-6840.

What if we told you there are remedies that can help you burn fat while you are sleeping? Bright Side has a list of 5 home remedies that make you slimmer in your sleep. TIMESTAMPS Garlic and Milk 0:35 You'll need 1:22 Honey Cinnamon Drink 2:00 You will need 2:36 Ginger Cucumber Drink 3:20 You'll need 3:44 Milk and Nutmeg Drink 4:36 You will need 5:00 Dandelion Tea 5:24 Ginger and Lime Tea 6:14 SUMMARY Garlic and milk don't sound like a good combination, but they are when it comes to burning stubborn fat overnight. Garlic can help you with that because it is rich in allicin. High cooking temperatures kill it, but allicin lives well in raw garlic, which is good in our case. Honey can speed up your metabolism and burn off the stubbornest belly fat. It is sweet, indeed, but it has a healthier glycemic than sugar and wisely using it won't lead to a sugar rush. It takes your “good” cholesterol levels up, which is great for your body. Ginger fires up your metabolism; lemon flushes out the toxins and cucumbers are rich in fiber, which helps digestion. Parsley, coriander, and cilantro are super low in calories but packed with antioxidants and vitamins. Research the results of which were made public in the European Journal of Nutrition proved that it is not necessarily so. It was not so in 11 out of 16 studies, in fact. If you take it regularly, milk can prevent you from getting the extra fat you don't need. Dandelion tea is a superhero when it comes to helping you get slimmer. In addition to all its medicinal properties, it can help you when you're feeling bloated. Making the remedy out of it is super easy. From reducing muscle pain to improving your heart health, treating indigestion and lowering cholesterol levels – ginger can do it all. When you add lime to it and brew them as regular tea, they make an excellent fat-burning remedy. #weightlossdrink #healthydrinks Which of these remedies have you already tried? Share your result in the comments section below! Subscribe to Bright Side : https://goo.gl/rQTJZz ---------------------------------------------------------------------------------------- Our Social Media: Facebook:   / brightside   Instagram:   / brightgram   SMART Youtube: https://goo.gl/JTfP6L 5-Minute Crafts Youtube: https://www.goo.gl/8JVmuC Have you ever seen a talking slime? Here he is – Slick Slime Sam: https://goo.gl/zarVZo ---------------------------------------------------------------------------------------- For more videos and articles visit: http://www.brightside.me/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Julie Biuso brings us a scrumptious and beyond belief celebratory meal. The buttery crust flakes off as you slice the lamb - make sure you spoon it on top of the sliced lamb before serving. Get the recipe here.

In this episode of Crane Talk, hosts Ron Thompson and Gene Greiner sit down with Lee Parsley, President and General Counsel of Texans for Lawsuit Reform (TLR), to discuss the pressing issues surrounding Texas' legal environment and its impact on the crane, rigging, and heavy construction industries. Lee explains how "nuclear verdicts," fraudulent medical claims, and third-party litigation funding are driving up insurance premiums and creating unsustainable financial pressures for small and mid-sized businesses. He also breaks down House Bill 19, a legislative effort to reduce lawsuit abuse in commercial vehicle cases, and why its current implementation has fallen short.Connect with Lee:Linkedin: https://www.linkedin.com/in/lee-parsley-1517a36bWebsite: https://www.tortreform.com/About the Show Crane talk is a podcast hosted by Ron Thompson and Gene Greiner, 2 highly successful insurance producers in the Dallas-Fort Worth region. About Ron:Ron has been specializing in the heavy iron insurance world as a broker since 1992. In the complex world of heavy iron risk exposure, Ron's expertise is in contractual risk transfer, contract review, fleet safety management where “rubber meets the road” and keeping clients updated on legislative issues that effect the crane & rigging industry and maximizing profit for his clientele.About Gene:Gene Greiner is Vice President of commercial insurance for CoVerica with 15 years of focus on heavy construction risk. Based in Dallas, TX, he is deeply embedded in serving this industry's risk transfer needs and, enjoys active advocacy though the Specialized Carriers & Rigging Association and the Texas Crane Owners Association. New episodes drop the first Tuesday of each month. Please drop us a line if you have a question or suggestion; you can reach us at podcast@coverica.com. Finally, if you like the podcast, we encourage you to subscribe and leave us a review.

In this festive episode of Dish, Nick and Angela are joined by the beloved Welsh actor, comedian and broadcaster, Rob Brydon MBE. Rob's career began on radio before his BBC Two mockumentary Marion and Geoff put him on the TV map in 2000. Career highlights include his portrayal of Uncle Bryn in Gavin and Stacey, and The Trip with Steve Coogan, a sitcom that has now reached cult status. Rob has presented the BBC's Would I Lie to You since 2009 and hosts his own podcast, Brydon &, which is now in its seventh series. Nick mixes a gin & tonic for Rob, while Angela prepares a rib eye steak with tarragon, parsley & garlic butter, potato dauphinoise by Julius Roberts and roasted cabbage with anchoïade by Tara Wigley. The experts at Waitrose pair this with a Terre Da Vino Barolo Riserva Docg. Rob Brydon is the epitome of entertainment. Having supplied a very detailed email on his food preferences, Nick and Angela dive into his thoughts on condiments, his passion for kiwis and his problem with mushrooms. Rob talks about the Gavin and Stacey Christmas Special and treats us to a selection of his incredible impressions! Find Angela's Christmas menu with Dishpatch, the restaurant-quality meal delivery experts, on Waitrose Entertaining. You can now watch full episodes of Dish on YouTube  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer them in a future episode. Dish is a S:E Creative Studio production for Waitrose Learn more about your ad choices. Visit podcastchoices.com/adchoices

There is a splendid marriage singular flavor of caramel (from two different roasted vegetables) and fresh herbs in this colorful salad. Make this very easy for yourself and prepare both the roasted peppers and onions in advance. In fact, the pesto is a make-ahead, too. For the best flavor and most vibrant colors, and there are a lot of lovely ones here, assemble it before serving. 

Dr. Robin Berzin is the Founder and CEO of Parsley Health, and a paradigm-shifting force in primary care who's made functional medicine accessible to millions. This conversation explores the interplay between modern healthcare and her approach to healing, which emphasizes treating root causes over merely managing symptoms with medications. Her revolutionary “Brains, Bones and Booty” protocol changes how we think about women's longevity, while her tech-enabled approach to functional medicine makes holistic care accessible to millions. She also offers compelling insights about everything from GLP-1s to supplements, illuminating a data-driven path to true healing. NOTE: If you'd like to learn more, Parsley has offered $150 off their membership—valid only for cash-pay members (not available for those paying with insurance) with promo code RICHROLL. Dr. Berzin represents the future of healthcare. This discussion is a roadmap to getting there. Enjoy! Show notes + MORE Watch on YouTube Newsletter Sign-Up Today's Sponsors:  Airbnb: Your home might be worth more than you think, find out how much

Portobello mushrooms are so meaty in texture that they are often thought of as the vegetarian answer to steak. In other words, serve this as main course or side dish. Easy as is, this can be made easier still: Substitute classic pesto, made with basil, from the jar.If you do have time, there is a way to enhance this already lovely combination. Add a dozen or so roasted shallots to the platter.

Today, I'm going to tell you about some important foods and nutrients that should be part of a healthy diet for people over 50. Dr. David Sinclair, an expert on longevity, has researched longevity genes called sirtuins. NAD can increase sirtuins! NAD is derived from niacin. It works inside your mitochondria, converting food to energy. As we age, our NAD decreases. Many people take supplements and get injections to boost NAD. Dr. Abram Hoffer wrote a book about the diseases caused by too little niacin and how many diseases can be cured with mega doses. He's one of the doctors who started the Orthomolecular Medicine Group, which used high doses of nutrients to create therapeutic dosages. The following foods can increase NAD and should be part of a healthy diet for people over 50: 1. Beef liver 2. Grass-fed red meat 3. Probiotic-rich foods—raw sauerkraut, yogurt 4. Parsley (celery or chamomile tea can also work) 5. Curcumin—turmeric 6. Quercetin—onions 7. Omega-3 fatty acids—wild-caught fatty fish, cod liver Sulforaphane, found in cruciferous vegetables, is also beneficial for healthy aging. Broccoli sprouts and radish sprouts are great to add to salads! Anthocyanins, found in blue and purple foods like blueberries, blackberries, and purple cabbage, are also good for anti-aging. Niacin: The Real Story BOOK LINK: https://www.amazon.com/Niacin-Story-W... A Plague of Corn BOOK LINK: https://www.amazon.com/Plague-Corn-So...

Chicken and leek minestrone soup with walnut and parsley pesto toasts Chicken and leek minestrone soup 1 small chicken, about 1kg 2 onions, peeled and quartered 1 stick celery, roughly chopped 2 cloves garlic, peeled 1 bay leaf 1 large leek, split, washed and chopped 25g butter 75g macaroni pasta 1 tin borlotti beans Large handful parsley, chopped Salt and pepper to taste Place the chicken in a pot and add the onions, celery, garlic and bay. Season with salt and pepper and cover with cold water. Bring to a simmer, place a lid on and cook until fork tender on the stove – about an hour and a quarter. Alternatively place in a casserole and cook in a 180oc oven for a couple of hours. Remove chicken and set aside. Remove bay leaf and blend the liquor. Cook the leeks in a pot with the butter, season to taste and cook until soft – about 5 minutes. Add the blended cooking liquor, bring to a simmer and add the pasta. Cook for about 10 minutes or until pasta is done. Meanwhile rip the chicken from the carcass. Add the shredded meat to the pot with the beans and parsley. Check seasoning. Walnut and parsley pesto40g parsley coarsely chopped 1 clove garlic, chopped 35g walnut halves 1 tablespoon white balsamic vinegar 50ml olive oil or good local rapeseed oil Salt and pepper to taste Toast the walnuts in a dry pan for a minute and coarsely chop. Blend with the remaining ingredients to a thick paste and check seasoning.1 ciabatta loaf 35g parmesan Slice the bread and cook on a hot grill pan until toasted on both sides. Spread over the pesto and top with finely grated parmesan. Serve with the soup.

This Week on The Hudson Valley Disc Golf Podcast: Jaimen, Jasan and Alex have a conversation with Evan Parsley. We hear Evan's disc golf story, get an update on the Greenville course and Empire Open from Jasan, an update on Jenkinsville from Jaimen and Randy hops on to recap the Nine Pin Putting League. We also rundown the DisCap series 2024 #5 Volunteer Finale and preview this weekends New York Team Challenge matches. We finish it off with a round of Disc or No Disc.Send us a text

Born and raised in Swaziland (Eswatini), Richard E. Grant moved to London in 1982 after studying drama at Cape Town University. He worked extensively in theatre before achieving widespread recognition in the cult classic Withnail and I in 1987. Richard had notable roles in Can You Ever Forgive Me?, for which he received an Academy Award nomination, as well as The Iron Lady, Star Wars: Episode IX and Saltburn. Richard has appeared in some of the biggest shows on TV, including Doctor Who, Downton Abbey, Game of Thrones and Loki. His new show, The Franchise, is available to watch on Sky Comedy and NOW. Nick pours Richard a cranberry juice on ice, while Angela prepares one of his favourite dishes, spaghetti with chilli and parsley mussels. The experts at Waitrose pair this with a Blueprint Greek White Wine. Richard E. Grant has been on the Dish dream-guest list since the beginning, and he does not disappoint. Our trio talks about salt pouches, Saltburn and why Richard likes to give everything the sniff test. Find Angela's Christmas menu with Dishpatch, the restaurant meal kit experts, on Waitrose Entertaining. You can now watch full episodes of Dish on Youtube All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer them in a future episode. Dish is a S:E Creative Studio production for Waitrose Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ever made a career move because it just made sense?? Meet Liz Parsley, is a realtor from Corpus Christi, Texas, who did just that!

Kirk Parsley completed SEAL training at the age of 19 and served as a 60-gunner on SEAL Team Five in Coronado, California. He left the SEAL community in 1994 to pursue a college education. Later, he re-entered the US Navy to attend the military's medical school in Bethesda, Maryland, where he was commissioned as a Navy Officer in 2000.After completing medical school, internship, and residency, Kirk returned to the SEAL teams as the physician for the West Coast SEAL teams. Kirk was tasked with helping the world's most elite warriors optimize and maintain their performance after eight years of sustained combat. It was during this period that he noticed a significant gap between "healthcare" and true "health."Kirk was compelled to delve into extensive alternative medical literature, synthesizing and applying it effectively and practically to ensure the SEALs could perform at their peak 365 days a year. Performance and fitness are related components of a SEAL's ability, but they are not synonymous.Due to the limitations and restrictions of medical interventions available in austere environments with limited medical support, Kirk had to develop plans that relied minimally on pharmaceuticals, supplements, or gadgets. His unparalleled success led him to become a sought-after medical human performance expert, not only for Navy SEALs but also for various military special forces commands. He parlayed this experience into private consulting for professional sports teams, international corporations, law enforcement, first responders, the Department of Justice, entrepreneurs, and executives.Dr. Parsley has collaborated with numerous elite performers, achieving remarkable results in optimizing their physical, cognitive, and emotional performance. His philosophy is straightforward: our bodies are built on a 100,000+ year-old model, and we perform best by emulating the lifestyle we evolved to live as closely as possible, striving to attain the health metrics of our 25-year-old selves. Kirk firmly believes that 80% of health is derived from focusing on Sleep, Nutrition, Exercise, and Stress mitigation, with a strong emphasis on Sleep. Kirk is certified in Hyperbaric Medicine, Anti-Aging Medicine, Hormone Replacement Therapy, and is currently pursuing national certification in Psychedelic Medicine Therapies. He dedicates a significant portion of his time to advising non-profit organizations that support the SEAL community and providing healthcare guidance and treatment to veterans. Operating his practice and supplement business from Austin, Texas, Kirk is an avid outdoorsman and fitness enthusiast. When he's not working or working out, you can usually find him in nature, continuously enhancing his medical skills. SHOWNOTES:

Kirk Parsley served as an Undersea Medical Officer at Naval Special Warfare Group One from June 2009 to January 2013. While there, he led the development and supervised the group's first Sports Medicine Rehabilitation center. He is a former SEAL, and received his Medical Degree from Bethesda, Uniformed Services University of Health Sciences (USUHS) in 2004. He interned in Obstetrics and Gynecology at Balboa Naval Hospital San Diego in 2005 and subsequently completed a Navy residency in Hyperbarics and Diving Medicine in 2006. Dr. Parsley has been a member of the American Academy of Sleep Medicine since 2006 and served as Naval Special Warfare's expert on Sleep Medicine. In addition he is certified in hormonal modulation (Age-Management Medicine). After leaving the Navy he went into concierge medicine and consulting. He continues to consult for multiple corporations, and professional athletes/teams. Doctor Parsley lectures worldwide on sleep, wellness, and hormonal optimization and is currently completing a book on sleep and health optimization. His philosophy for wellness is simple; in order to optimize our health and get the most out of our bodies and minds, we must live more closely to the way we evolved as a species. He believes that many diseases and disorders that we accept as “inevitable” in modern society are unnecessary complications of poor sleeping habits, living in a toxic environment, eating foods we were not designed to digest, and allowing stress to overwhelm us. His passion is to help his patients and clients achieve the highest quality of life possible, and realize their health, performance, and longevity goals. Dr. Parsley spends as much of his spare time as possible with his wife Cindy, and his three beautiful children (Hayden, Cole, and Harper). He has been a competitive athlete his entire life, and enjoys nearly all outdoor activities and sports. Work with RAPID Health Optimization Work with Kirk Parsley Anders Varner on Instagram Doug Larson on Instagram

In this episode of Tech Talks Daily, I sit down with Nick Gernert, CEO of WordPress VIP, a platform that powers the web for some of the world's most prominent brands, including CNN, Capgemini, and even The White House. Our conversation dives into how WordPress VIP is leveraging AI to reshape content creation and the broader impact this is having on the web content we interact with daily. We explore the transformative role AI plays in enhancing the content creation process. Nick shares how AI tools developed by WordPress VIP are streamlining tasks like tagging, linking, and categorization, significantly increasing the efficiency of content creators. Yet, as advanced as these tools are, Nick emphasizes that AI is there to complement, not replace, human creativity. The goal is to offload mundane tasks to AI, allowing creators to focus on more value-added activities, ensuring the human touch remains at the heart of editorial judgment. The conversation also touches on the importance of data in guiding content strategies. Nick introduces us to their Parsley content analytics solution, which brings data-driven insights directly into the content creation process. By making analytics more accessible, WordPress VIP enables content creators to make informed decisions that drive better engagement and ROI. We then turn our attention to the future of search and content consumption. With AI increasingly influencing search algorithms, Nick discusses the potential disruptions to traditional SEO practices and the importance of adaptability. He underscores the resilience of open web standards and the need for businesses to continually evolve their digital strategies to meet changing user behavior. Finally, we address the critical issue of web security in an era where data breaches are becoming more frequent. Drawing insights from the recent Netflix documentary on the Ashley Madison breach, Nick explains how WordPress VIP is helping clients safeguard their content and ensure that such breaches don't happen on their watch. Join me for a thought-provoking discussion on how AI is shaping the future of content creation, the delicate balance between automation and human oversight, and the evolving landscape of web security. How are you preparing for the future of content? 

Other title options included: Mo to My Curly, Possibly Porky's, Cilantro vs. Parsley, Glownuts and RUTH! 

Long Description ***This show is brought to you by DistroKid. Go to http://distrokid.com/vip/the500 for 30% off your first year!*** Simon & Garfunkel were a highly regarded folk act distinguished by their intuitive harmonies and Paul Simon's articulate songwriting. Parsley, Sage, Rosemary, and Thyme is largely characterized by sharp contrasts from song to song. Comedian Wendy Liebman talked about how the New York folk duo impacted her growing up in Long Island. Follow Wendy on Instagram: https://www.instagram.com/wendyliebman/ Follow Wendy on Twitter: https://x.com/wendyliebman More Wendy Info Including Tour Dates & Tickets: https://www.wendyliebman.com/ Follow Josh on Instagram: https://www.instagram.com/joshadammeyers/ Follow Josh on Twitter: https://twitter.com/JoshAdamMeyers Follow Josh on Facebook: https://www.facebook.com/joshameyers Follow The 500 on Instagram: https://www.instagram.com/the500podcast/ Follow The 500 on Twitter: https://twitter.com/the500podcast Follow The 500 on Facebook: https://www.facebook.com/The500PodcastWithJAM/ Email the show: 500podcast@gmail.com Check the show's website: http://the500podcast.com DistroKid Artist Of The Week: Painted Shield https://paintedshield.com/ https://www.youtube.com/watch?v=WCG7_02CnA4 Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Ted interviews renowned performance-enhancement physician and sleep expert, Kirk Parsley. They discuss the complexity of health and fitness, emphasizing the importance of sleep for health, metabolism, and performance. They explore behavior change, resilience, and the challenges of maintaining health in a busy lifestyle. Dr. Parsley also explores peptides and psychedelics for behavioral enhancement. Listen now!

Kayla is finally joined by the founder and CEO of Parsley Health, Dr. Robin Berzin, to get real about the state of our healthy industry, refreshing ways in which we can track our health and figure out the source of our problems, and learning simple and even free ways to hit restart in our bodies. It can be as simple as going to bed earlier to get deeper sleep or as helpful in taking a proper genetic allergy test to take control of our health once more. Also! The team at Parsley has created special promo codes for Directionally Challenged listeners. One for folks paying through insurance and one for those using cash pay. They are:- Insurance: DirectionallyChallengedIN - $50 visa gift card after completing your first visit- DTC Code: DirectionallyChallenged175 - For cash pay members get $175 off Parsley HealthFollow Dr. Robin:Instagram: https://www.instagram.com/robinberzinmdFollow Us:Instagram: https://www.instagram.com/directionallychallenged__/ Hosted on Acast. See acast.com/privacy for more information.