Podcast appearances and mentions of paul pioneer press

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

Happy Friday! DeVier is in the house again to help us close down the week. The Buckeyes and the Golden Gophers kick the ball off tomorrow. Beanie Wells joins the show. We play Overs and Unders. We complain about cell phone etiquette. We play Under Pressure. We make our CFB Picks. Tim May semicolon joins the show comma. Dillon Gabriel makes his debut this weekend. The Bengals are in a precarious position. Andy Greder of The St. Paul Pioneer Press joins the show. And we Tell the Truth.

In the newest episode of An Armao Beyond the Brink, Rosemary speaks with renowned media lawyer and professor Lucy Dalglish. Dalglish cannot recall a time in American history when threats to a free and independent press were so numerous or potent. She doesn't even like thinking about the future of media because it's impossible to ignore the possibility that  Freedom of Thought and Expression  enshrined in the First Amendment are being crushed by censorship and lack of public support.Lucy Dalglish, as a reporter, media lawyer, and educator has been a standout player in American journalism for decades.  She was executive director for a dozen years of the Reporters Committee for Freedom of the Press which provides free legal aid and other support to protect the news gathering rights of journalists. She left that position in 2012 to become dean of  the journalism school at the University of Maryland for 11 years. She still teaches media ethics and law there. Dalglish began her career in 1980 as a reporter and editor at the St. Paul Pioneer Press. Dalglish has been awarded the Kiplinger Award by the National Press Foundation in 2012 for her service to journalism. She was also awarded the Wells Memorial Key, the highest honor bestowed by the Society of Professional Journalists and is an inductee in the National Freedom of Information Act Hall of Fame in Washington, D.C. She holds a  juris doctor degree from Vanderbilt University Law School; a master of studies in law degree from Yale Law School and a bachelor of arts in journalism from the University of North Dakota.

This hour Henry chats up Minnesota United Goalkeeper Dayne St. Claire, he talks Gophers and Minnesota United with Beat Reporter  Andy Greder from the St. Paul Pioneer Press, plus we have Bite of the Night.

Dane Mizutani, the Minnesota Vikings beat writer for the St. Paul Pioneer Press, joins The Alec Lewis Show to discuss what he's seen thus far in Vikings training camp. Most of their conversation revolves around quarterback J.J. McCarthy. They also talk about Dallas Turner, Brian Flores's defense and some question marks on the potential 53-man roster. This show is presented by First Resource Bank, which serves the needs of small businesses, entrepreneurs, and individuals in the Twin Cities and surrounding areas. For more information, here is their website: https://myfrbank.com/ And here is a link to all of their locations! https://myfrbank.com/locations-hours/

Steve Thomson (in for Henry Lake) is joined by Minnesota Vikings Beat Writer Dane Mizutani from the St. Paul Pioneer Press as they discuss the biggest questions heading into training camp, why JJ McCarthy is in a good spot, why Vikings fans should be excited about the offseason moves, and more.

This hour Steve Thomson (in for Henry Lake) and Chris Tubbs are wondering how Twins fans are feeling about the team at the All-Star break, it's Chris' six year anniversary at WCCO Radio, and Steve talks Minnesota Vikings with Beat Writer Dane Mizutani from the St. Paul Pioneer Press.

Jess Myers of the St. Paul Pioneer Press talks about the Wild's moves and non-moves on the opening day of NHL free agency. Then we hear from graduated UMD women's hockey standouts Clara Van Wieren and Nina Jobst-Smith after they were taken in last week's PWHL draft.See omnystudio.com/listener for privacy information.

On today's show, Dane is joined by Wolves beat writer Jace Frederick from the St. Paul Pioneer Press to rank the Wolves trade assets. Dane and Jace go through the roster player by player to discuss and rank each player's trade value on the contract they are currently on. Along the way, Dane and Jace discuss these trade values in the context of a potential Kevin Durant trade. No specific topics and timestamps today because the entire episode is just moving through the rankings. Episode begins with a little conversation of Game 5 of the NBA Finals. If you'd like to support our partners...-- Check out SKIMS men's underwear at https://skims.com-- Save 20% on your entire order from PXG by going to https://PXG.com/danemoore-- Contact Adrianna Lonick with Coldwell Banker Realty for a free consultation at: https://www.thedancingrealtor.com/ or call/text 715-304-9920-- Contact Your Home Improvement Company: https://www.yourhomeimprovementco.com/-- Follow Falling Knife on Instagram for weekly schedule updates: https://www.instagram.com/fallingknifebc/ -- Sign up for Prize Picks, promo code "DANE" for a signup bonus: https://www.prizepicks.com/-- Want to advertise on the show? Reach out to DaneMooreProductions@gmail.com-- Support the show by subscribing for $5 a month: https://www.patreon.com/DaneMooreNBA-- #BlueWireVideo

Jace Frederick joins Luke and Kellan Olson to discuss the potential of Micah Nori becoming an NBA head coach, his relationship with Minnesota Timberwolves head coach Chris Finch and how he has helped him become a better NBA coach, and how much of an impact Nori has had on the Timberwolves getting to back to back western conference finals.

MPR News host Angela Davis talks with her producers about what happens behind the scenes of her 9 a.m. show.They'll tell you all about how they pitch, research and select topics and guests and screen phone calls. Guests: Maja Beckstrom is a producer for MPR News with Angela Davis. She was a reporter at the St. Paul Pioneer Press for over 20 years before joining the 9 a.m. team almost five years ago. She was also a reporter for a newspaper in Southern California and for MPR stations in Rochester and Collegeville. Cari Dwyer is the senior producer for MPR News with Angela Davis. Before joining the 9 a.m. team, she helped create exhibits for the Science Museum of Minnesota and was a producer and newscaster at Wisconsin Public Radio.Nikhil Kumaran is the associate producer for MPR News with Angela Davis. He has also worked for The Current and was the music director at Radio K, the award-winning student-run radio station of the University of Minnesota. He is also a concert photographer and music videographer.Subscribe to the MPR News with Angela Davis podcast on: Apple Podcasts, Spotify or RSS.    Use the audio player above to listen to the full conversation.    

On today's show, Dane is joined by Wolves beat writer Jace Frederick from the St. Paul Pioneer Press to preview the Wolves 2nd round series against the Golden State Warriors. Dane and Jace dive into the who-is-guarding-who matchups on both sides of the ball, and look into specific factors that could swing a game or series in this matchups. Specific topics and timestamps below...- How will the Warriors matchups with the Wolves + Can they stick with their small-ball starting look? (5:00)- Guarding Curry and Butler + What can GSW do repeatedly to hurt the Wolves' defense (23:00)- Ant diagnosing and dissecting another, new defense + Ant's Michael Vick/Lamar Jackson mode against doubles (35:00)- Can Gobert and Randle punish with size like Adams and Sengun did? (52:00)- The Draymond Green and Jimmy Butler distraction factors (1:02:00)  If you'd like to support our partners...-- Learn more about First Resource Bank: https://myfrbank.com/-- Sign your son or daughter for My Hoops FastBreak Developmental league at https://www.myhoops.co/-- This episode is sponsored by/brought to you by BetterHelp. Give online therapy a try athttps://betterhelp.com/DANEMOORE and receive 10% off your first month-- Grab The Chairman Pro for 15% off with code "danemoore" at https://manscaped.com -- Contact Adrianna Lonick with Coldwell Banker Realty for a free consultation at: https://www.thedancingrealtor.com/ or call/text 715-304-9920-- Contact Your Home Improvement Company: https://www.yourhomeimprovementco.com/-- Follow Falling Knife on Instagram for weekly schedule updates: https://www.instagram.com/fallingknifebc/-- Schedule for fitting at PXG today. Receive 20% off by using this link: https://PXG.com/danemoore-- Try out our new sponsor WtrMln Wtr at Whole Foods or Target: https://drinkwtrmln.com/ -- Sign up for Prize Picks, promo code "DANE" for a signup bonus: https://www.prizepicks.com/-- Want to advertise on the show? Reach out to DaneMooreProductions@gmail.com-- Support the show by subscribing for $5 a month: https://www.patreon.com/DaneMooreNBA-- #BlueWireVideo

Jess Myers of the St. Paul Pioneer Press joins the show to wrap up the Wild's 2024-25 season. We also talk Wolves and NHL playoffs on the show.See omnystudio.com/listener for privacy information.

On today's show, Dane is joined by Wolves beat writer Jace Frederick from the St. Paul Pioneer Press to look back at Game 1 and ahead to Game 2. Dane and Jace start the episode by discussing the Wolves no longer being the underdgos in this series. From there, lots of conversation looking back at Game 1 and then what could be different in Game 2. Specific topics and timestamps below...- What will be the Wolves approach to Game 2, no longer as underdogs in the series? (2:00)- The effectiveness of the non-Ant minutes + Ant finding his groove in the 2nd half (13:00)- The Lakers Vanderbilt/Hayes Conundrums (34:00)- How does shooting variance factor into the Wolves' Game 1 performance? (46:00)  If you'd like to support our partners...-- This episode is sponsored by/brought to you by BetterHelp. Give online therapy a try athttps://betterhelp.com/DANEMOORE and get on your way to being your best self.-- Contact Adrianna Lonick with Coldwell Banker Realty for a free consultation at: https://www.thedancingrealtor.com/ or call/text 715-304-9920-- For more information on Treasure Island Watch Parties, visit https://www.ticasino.com-- Contact Your Home Improvement Company: https://www.yourhomeimprovementco.com/-- Follow Falling Knife on Instagram for weekly schedule updates: https://www.instagram.com/fallingknifebc/-- Schedule for fitting at PXG today. Receive 20% off by using this link: https://PXG.com/danemoore-- Try out our new sponsor WtrMln Wtr at Whole Foods or Target: https://drinkwtrmln.com/ -- Sign up for Prize Picks, promo code "DANE" for a signup bonus: https://www.prizepicks.com/-- Want to advertise on the show? Reach out to DaneMooreProductions@gmail.com-- Support the show by subscribing for $5 a month: https://www.patreon.com/DaneMooreNBA-- #BlueWireVideo

On today's show, Dane is joined by Wolves beat writer Jace Frederick from the St. Paul Pioneer Press to get into initial thoughts on the Wolves-Lakers first round playoff matchup. A lot of this episode starts trying to understand the puzzle of the series by looking at matchups and who will be guarding who -- obviously very important details in a series that features Anthony Edwards and Luka Doncic. Specific topics and timestamps below...- How might matchups work in this series? Who guards Ant/Luka? (5:00)- How will Finch handle Conley in a series where the opponent does not play small guards? (27:00)- How Randle and James factor into this series + The Wolves needing to put Randle in advantage situations (41:00)- How is this Wolves playoff team different than last season's Wolves playoff team? (50:00) If you'd like to support our partners...-- This episode is sponsored by/brought to you by BetterHelp. Give online therapy a try athttps://betterhelp.com/DANEMOORE and get on your way to being your best self.-- Contact Adrianna Lonick with Coldwell Banker Realty for a free consultation at: https://www.thedancingrealtor.com/ or call/text 715-304-9920-- For more information on Treasure Island Watch Parties, visit https://www.ticasino.com-- Contact Your Home Improvement Company: https://www.yourhomeimprovementco.com/-- Follow Falling Knife on Instagram for weekly schedule updates: https://www.instagram.com/fallingknifebc/-- Schedule for fitting at PXG today. Receive 20% off by using this link: https://PXG.com/danemoore-- Try out our new sponsor WtrMln Wtr at Whole Foods or Target: https://drinkwtrmln.com/ -- Sign up for Prize Picks, promo code "DANE" for a signup bonus: https://www.prizepicks.com/-- Want to advertise on the show? Reach out to DaneMooreProductions@gmail.com-- Support the show by subscribing for $5 a month: https://www.patreon.com/DaneMooreNBA-- #BlueWireVideo 

On today's show, Dane is joined by Wolves beat writer Jace Frederick from the St. Paul Pioneer Press to discuss the Wolves' fight and then victory over the Detroit Pistons on Sunday night. And then, after some fight discussion, Dane and Jace dig into the Wolves' month of March, clearly their most encouraging month of the season. Specific topics and timestamps below...- The fight and the potential for suspensions (1:00)- Themes and numbers from the Wolves' March (19:00)- The resurgence of the Conley-Gobert pairing and its resounding impact on winning (26:00)- Ant in March + The Wolves' shift in offensive process (40:00) If you'd like to support our partners...-- This episode is brought to you by BetterHelp. Give online therapy a try at https://www.betterhelp.com/DANEMOORE and get on your way to being your best self.-- Try out our new sponsor WtrMln Wtr at Whole Foods or Target: https://drinkwtrmln.com/-- Contact Adrianna Lonick with Coldwell Banker Realty for a free consultation at: https://www.thedancingrealtor.com/ or call/text 715-304-9920-- For more information on Treasure Island Watch Parties, visit https://www.ticasino.com-- Try out Factor Meals at https://factormeals.com/factorpodcast and use code "FACTORPODCAST"-- Try out SKIMS Men's underwear: https://skims.com/collections/menswear-- Get yourself a pair of Duer jeans for 20% by going to: https://www.shopduer.com/danemoore-- Contact Your Home Improvement Company: https://www.yourhomeimprovementco.com/-- Follow Falling Knife on Instagram for weekly schedule updates: https://www.instagram.com/fallingknifebc/ -- Sign up for Prize Picks, promo code "DANE" for a signup bonus: https://www.prizepicks.com/-- Want to advertise on the show? Reach out to DaneMooreProductions@gmail.com-- Support the show by subscribing for $5 a month: https://www.patreon.com/DaneMooreNBA-- #BlueWireVideo

On today's show, Dane is joined by Wolves beat writer Jace Frederick from St. Paul Pioneer Press to discuss the Wolves loss to Indiana on Monday night and how things feel like they're beginning to slip away. Specific topics and timestamps below...- The Wolves needing to get back to setting the tone (2:00)- The 3-point shooting drying up since the winning streak (13:00)- The Wolves struggling with pace and physicality + what playoff matchups that could be a problem for (21:00)- Conley Corner: Why Mike Conley's health took half a season to come around (43:00)- Some standings talk, with the Wolves falling back to 8th in the standings (54:00) If you'd like to support our partners...-- This episode is brought to you by BetterHelp. Give online therapy a try at https://www.betterhelp.com/DANEMOORE and get on your way to being your best self.-- Try out our new sponsor WtrMln Wtr at Whole Foods or Target: https://drinkwtrmln.com/-- Contact Adrianna Lonick with Coldwell Banker Realty for a free consultation at: https://www.thedancingrealtor.com/ or call/text 715-304-9920-- For more information on Treasure Island Watch Parties, visit https://www.ticasino.com-- Try out Factor Meals at https://factormeals.com/factorpodcast and use code "FACTORPODCAST"-- Try out SKIMS Men's underwear: https://skims.com/collections/menswear-- Get yourself a pair of Duer jeans for 20% by going to: https://www.shopduer.com/danemoore-- Contact Your Home Improvement Company: https://www.yourhomeimprovementco.com/-- Follow Falling Knife on Instagram for weekly schedule updates: https://www.instagram.com/fallingknifebc/ -- Sign up for Prize Picks, promo code "DANE" for a signup bonus: https://www.prizepicks.com/-- Want to advertise on the show? Reach out to DaneMooreProductions@gmail.com-- Support the show by subscribing for $5 a month: https://www.patreon.com/DaneMooreNBA-- #BlueWireVideo

On today's show, Dane is joined by Wolves beat writer Jace Frederick from the St. Paul Pioneer Press to discuss the best/worst playoff matchups for the Wolves in the Western Conference. Dane and Jace start the episode by ranking playoff matchups before discussing some themes from the Wolves blowout win over the Jazz on sunday night. Specific topics and timestamps below...- Ranking best/worst playoff matchups for the Wolves between OKC, HOU, DEN, MEM. LAL and GSW (2:00)- Ant setting the tone with a big night against a lesser opponent (33:00)- Jaylen Clark earning a role and being the Wolves' latest player development win (38:00)- Conley rests, DDV starts + the minutes the Wolves play without a traditional PG (48:00)  If you'd like to support our partners...-- This episode is brought to you by BetterHelp. Give online therapy a try at https://www.betterhelp.com/DANEMOORE and get on your way to being your best self.-- Try out our new sponsor WtrMln Wtr at Whole Foods or Target: https://drinkwtrmln.com/-- Contact Adrianna Lonick with Coldwell Banker Realty for a free consultation at: https://www.thedancingrealtor.com/ or call/text 715-304-9920-- For more information on Treasure Island Watch Parties, visit https://www.ticasino.com-- Try out Factor Meals at https://factormeals.com/factorpodcast and use code "FACTORPODCAST"-- Try out SKIMS Men's underwear: https://skims.com/collections/menswear-- Get yourself a pair of Duer jeans for 20% by going to: https://www.shopduer.com/danemoore-- Contact Your Home Improvement Company: https://www.yourhomeimprovementco.com/-- Follow Falling Knife on Instagram for weekly schedule updates: https://www.instagram.com/fallingknifebc/ -- Sign up for Prize Picks, promo code "DANE" for a signup bonus: https://www.prizepicks.com/-- Want to advertise on the show? Reach out to DaneMooreProductions@gmail.com-- Support the show by subscribing for $5 a month: https://www.patreon.com/DaneMooreNBA-- #BlueWireVideo

On today's show, Dane is joined by Wolves beat writer Jace Frederick from the St. Paul Pioneer Press to discuss the Wolves win over San Antonio on Sunday night. Being as this was Rudy Gobert's first game in nearly a month, a lot of the focus of the episode is on how the Wolves looked and functioned with Gobert in the mix. Also plenty of talk about Randle's playmaking and the weapon it has become. Specific topics and timestamps below...- The Wolves (and Randle) learning how to play around Randle's playmaking (4:00)- Gobert's return + What changed with Gobert back in the lineup (24:00)- Conley playing a lot better of late (46:00) If you'd like to support our partners...-- This episode is brought to you by BetterHelp. Give online therapy a try at https://www.betterhelp.com/DANEMOORE and get on your way to being your best self.-- Try out our new sponsor WtrMln Wtr at Whole Foods or Target: https://drinkwtrmln.com/-- Contact Adrianna Lonick with Coldwell Banker Realty for a free consultation at: https://www.thedancingrealtor.com/ or call/text 715-304-9920-- For more information on Treasure Island Watch Parties, visit https://www.ticasino.com-- Try out Factor Meals at https://factormeals.com/factorpodcast-- Try out SKIMS Men's underwear: https://skims.com/collections/menswear-- Get yourself a pair of Duer jeans for 20% by going to: https://www.shopduer.com/danemoore-- Contact Your Home Improvement Company: https://www.yourhomeimprovementco.com/-- Follow Falling Knife on Instagram for weekly schedule updates: https://www.instagram.com/fallingknifebc/ -- Sign up for Prize Picks, promo code "DANE" for a signup bonus: https://www.prizepicks.com/-- Want to advertise on the show? Reach out to DaneMooreProductions@gmail.com-- Support the show by subscribing for $5 a month: https://www.patreon.com/DaneMooreNBA-- #BlueWireVideo

From MPR News, Art Hounds are members of the Minnesota arts community who look beyond their own work to highlight what's exciting in local art. Their recommendations are lightly edited from the audio heard in the player above. Want to be an Art Hound? Submit here.One-act plays in WinonaDaryl Lanz, owner of Chapter Two Books in Winona, is glad to see Theatre Du Mississippi's One Act Play Festival returning for a second year. Playwrights from Minnesota, Wisconsin and Iowa submitted original work earlier this winter, and the winning four short plays will be performed together to make a performance running about two hours.The result is a grab-bag of comedy and drama by regional writers ranging from 10 to 50 minutes. Shows will be performed at the Valencia Arts Center's Academy Theatre in Winona this weekend and next, Fridays and Saturdays at 7 p.m. and Sundays at 2 p.m.  A family of artistsVisual artist Fawzia Khan of Hopkins recommends the exhibit “Reflections and Conversations: Monica Rudquist and Jerry Rudquist” at the Catherine G. Murphy Gallery at St. Catherine University in St. Paul. Assistant professor Monica Rudquist explores the relationship between her ceramic art and paintings by her late father, Jerry Rudquist (1924-2001), who taught painting at Macalester College for 42 years. On the gallery's second floor, Sophia Gibson — an honors student of Monica's — extends the legacy one step further by curating an exhibit of Jerry's portraits. The exhibit runs through March 16, with an artist talk by Monica Rudquist on March 5 at 6:30 p.m. There will also be a screening and panel discussion of the short film “The Painted Eye,” which documents Jerry Rudquist's painting process on March 12. In the East Gallery, Monica Rudquist's deconstructed and reassembled bowls, plates and cylinders reflect the shape and textures of her father's work.  “Both artists deconstruct objects and put them together in new ways to create imaginary forms and leave the marks of their hands on the works,” Khan said. Pining for the fjordsDiane Hellekson, retired writer and former art critic for the St. Paul Pioneer Press, was inspired by the mixed media exhibit “Sund: Notes from the Sea” showing at Form + Content Gallery in Minneapolis. Minneapolis artist Moira Bateman created works reflecting on her summer 2024 residency in Ålvik, Norway, and on the human impact of its fjords. The exhibit includes found objects pulled from the fjords, textiles and an audio element that immerses listeners in the sounds of the sea and underwater noise pollution. The exhibit is open Thursdays, Fridays and Saturdays through March 8, with an artist coffee reception on Saturday, March 1 from noon to 3 p.m. Hellekson called it an intimate show that gave her a feeling of  “wonder and curiosity.” She says you have to look closely at each piece and see “What is this? Oh my gosh. This is a plastic bag, and you find out that Moira dug it out from among some rocks in a fjord in Norway, and yet, here it is in this strange, deteriorated condition on the wall of a gallery.”“And it makes you think [how] this thing probably was there for years, and yet, if Moira hadn't plucked it out, it would have kept breaking down, and all these little shards of plastic would have gone on to pollute and end up in some animal's belly. It's very emotionally affecting, and yet it's also beautiful.” 

On today's show, Dane is joined by Wolves beat writer Jace Frederick from the St. Paul Pioneer Press to discuss the Wolves loss to the Thunder on Sunday night. Dane and Jace focus this episode on the things we've seen from the Wolves while they've been injured, and ask what elements from this time can sustain once the roster is back at full-strength. Specific topics and timestamps below... - The Reid-McDaniels frontcourt (1:00) - Clark, NAW and the Wolves' depth of perimeter defenders (20:00) - What might a Wolves-Thunder playoff series look like? (37:00) If you'd like to support our partners... -- Try out our new sponsor WtrMln Wtr at Whole Foods or Target: https://drinkwtrmln.com/ -- Contact Adrianna Lonick with Coldwell Banker Realty for a free consultation at: https://www.thedancingrealtor.com/ or call/text 715-304-9920 -- For more information on Treasure Island Watch Parties, visit https://www.ticasino.com -- Try out SKIMS Men's underwear: https://skims.com/collections/menswear -- This episode is brought to you by BetterHelp. Give online therapy a try at https://www.betterhelp.com/DANEMOORE and get on your way to being your best self. -- Get yourself a pair of Duer jeans for 20% by going to: https://www.shopduer.com/danemoore -- Contact Your Home Improvement Company: https://www.yourhomeimprovementco.com/ -- Follow Falling Knife on Instagram for weekly schedule updates: https://www.instagram.com/fallingknifebc/ -- Sign up for Prize Picks, promo code "DANE" for a signup bonus: https://www.prizepicks.com/ -- Want to advertise on the show? Reach out to DaneMooreProductions@gmail.com -- Support the show by subscribing for $5 a month: https://www.patreon.com/DaneMooreNBA -- #BlueWireVideo Learn more about your ad choices. Visit podcastchoices.com/adchoices

On today's show, Dane is joined by Wolves beat writer, Jace Frederick from the St. Paul Pioneer Press. Dane and Jace focus the beginning of this episode on Naz Reid and Jaden McDaniels spreading their wings in the space that a more injured roster has created -- most notably in Saturday's win over the Blazers. Also some conversation on the current status of the point guard position and how Finch has been cobbling together the bench with Jaylen Clark and others. Specific topics and timestamps below... - McDaniels and Reid again showing their ability to do more in a bigger role (1:00) - The Naz and Jaden friendship (21:00) - Dillingham starts + what this team needs at PG right now (29:00) - Jaylen Clark + Finch effectively cobbling together a bench rotation (41:00) If you'd like to support our partners... -- Build credit fast and get your first month for just a dollar at https://GetKikoff.com/danemoore today. Thanks to Kikoff for sponsoring us! -- Try online therapy and find the green flags in your life with Better Help: https://betterhelp.com/danemoore -- Try out our new sponsor WtrMln Wtr at Whole Foods or Target: https://drinkwtrmln.com/ -- Contact Adrianna Lonick with Coldwell Banker Realty for a free consultation at: https://www.thedancingrealtor.com/ or call/text 715-304-9920 -- For more information on Treasure Island Watch Parties, visit https://www.ticasino.com -- Try out SKIMS Men's underwear: https://skims.com/collections/menswear -- This episode is brought to you by BetterHelp. Give online therapy a try at https://www.betterhelp.com/DANEMOORE and get on your way to being your best self. -- Get yourself a pair of Duer jeans for 20% by going to: https://www.shopduer.com/danemoore -- Contact Your Home Improvement Company: https://www.yourhomeimprovementco.com/ -- Follow Falling Knife on Instagram for weekly schedule updates: https://www.instagram.com/fallingknifebc/ -- Sign up for Prize Picks, promo code "DANE" for a signup bonus: https://www.prizepicks.com/ -- Want to advertise on the show? Reach out to DaneMooreProductions@gmail.com -- Support the show by subscribing for $5 a month: https://www.patreon.com/DaneMooreNBA -- #BlueWireVideo Learn more about your ad choices. Visit podcastchoices.com/adchoices

On today's show, Dane is joined by Jace Frederick from the St. Paul Pioneer Press to discuss the Luka Doncic and De'Aaron Fox trades, and how that impacts the Western Conference -- specifically through a Wolves lens. Dane and Jace also discuss the Wolves losing Karl-Anthony Towns, and comparing the fanbase fallout from that trade to the Dallas fans' fallout from the Doncic trade. Specific topics and timestamps below... - The Doncic trade through a Wolves lens (1:00) - The KAT trade and the Luka trade + how that impacts fanbases (11:30) - The Fox trade making the West more dense + how that impacts the Wolves (34:00) - Needing to replace injured-Julius Randle's production to stay afloat in the West (53:00) If you'd like to support our partners... -- Purchase tickets to Falling Knife's Super Bowl party here: https://checkout.square.site/merchant/5WQV0YD8C37EC/checkout/U4WHQWRSIKHTUV4XOHNDSFPF -- Try out our new sponsor WtrMln Wtr at Whole Foods or Target: https://drinkwtrmln.com/ -- Contact Adrianna Lonick with Coldwell Banker Realty for a free consultation at: https://www.thedancingrealtor.com/ or call/text 715-304-9920 -- For more information on Treasure Island Watch Parties, visit https://www.ticasino.com -- Try out SKIMS Men's underwear: https://skims.com/collections/menswear -- This episode is brought to you by BetterHelp. Give online therapy a try at https://www.betterhelp.com/DANEMOORE and get on your way to being your best self. -- Get yourself a pair of Duer jeans for 20% by going to: https://www.shopduer.com/danemoore -- Contact Your Home Improvement Company: https://www.yourhomeimprovementco.com/ -- Follow Falling Knife on Instagram for weekly schedule updates: https://www.instagram.com/fallingknifebc/ -- Sign up for Prize Picks, promo code "DANE" for a signup bonus: https://www.prizepicks.com/ -- Want to advertise on the show? Reach out to DaneMooreProductions@gmail.com -- Support the show by subscribing for $5 a month: https://www.patreon.com/DaneMooreNBA -- #BlueWireVideo Learn more about your ad choices. Visit podcastchoices.com/adchoices

On today's show, Dane is joined by Wolves beat writer Jace Frederick from the St. Paul Pioneer Press to discuss why the Wolves win over Denver might have been their best game of the season to date. A lot of focus on Gobert's big performance, Edwards' playmaking and McDaniels' quick decision-making on offense -- and how all three of those elements play off each other. Additionally, some conversation about what Naz Reid's future might look like in Minnesota if Randle is here beyond the deadline and/or into next season. Specific topics and timestamps below... - Was the Denver win the best the Wolves have looked this year? (1:00) - Gobert's best game of the year + Winning the Jokic minutes (18:00) - Ant unlocking his scoring by playmaking first (21:00) - McDaniels' offensive activity being fueled by quick decision-making from the corners (33:00) - Deadline talk: If Randle stays, what does that mean for Reid's future? (41:00) If you'd like to support our partners... -- Try out our new sponsor WtrMln Wtr at Whole Foods or Target: https://drinkwtrmln.com/ -- Contact Adrianna Lonick with Coldwell Banker Realty for a free consultation at: https://www.thedancingrealtor.com/ or call/text 715-304-9920 -- For more information on Treasure Island Watch Parties, visit https://www.ticasino.com -- Try out SKIMS Men's underwear: https://skims.com/collections/menswear -- This episode is brought to you by BetterHelp. Give online therapy a try at https://www.betterhelp.com/DANEMOORE and get on your way to being your best self. -- Get yourself a pair of Duer jeans for 20% by going to: https://www.shopduer.com/danemoore -- Contact Your Home Improvement Company: https://www.yourhomeimprovementco.com/ -- Follow Falling Knife on Instagram for weekly schedule updates: https://www.instagram.com/fallingknifebc/ -- Sign up for Prize Picks, promo code "DANE" for a signup bonus: https://www.prizepicks.com/ -- Want to advertise on the show? Reach out to DaneMooreProductions@gmail.com -- Support the show by subscribing for $5 a month: https://www.patreon.com/DaneMooreNBA -- #BlueWireVideo Learn more about your ad choices. Visit podcastchoices.com/adchoices

On today's show, Dane is joined by Wolves beat writer Jace Frederick from the St. Paul Pioneer Press to discuss the Wolves loss to the Memphis Grizzlies on Saturday night. Dane and Jace start the episode by looking at the end of the game and what went wrong, then get into some themes that were very encouraging (DiVincenzo, ball movement, etc). Specific topics and timestamps below... -- The role Finch, Ant and Randle played in the poor close to the MEM game (2:00) -- The impact of Ant being face guarded by Jaylen Wells all night (20:00) -- DiVincenzo's best game of the season + the best the ball movement has been (36:00)  -- Offensive rebounds + turnovers costing them against the Grizzlies, just like the 2022 playoffs (43:00) -- By when do we think Dillingham and other young players enter the rotation? (55:00) If you'd like to support our partners... -- Try out our new sponsor WtrMln Wtr at Whole Foods or Target: https://drinkwtrmln.com/ -- Contact Adrianna Lonick with Coldwell Banker Realty for a free consultation at: https://www.thedancingrealtor.com/ or call/text 715-304-9920 -- For more information on Treasure Island Watch Parties, visit https://www.ticasino.com -- Shake off the credit hangover. Get your first month for just a dollar at https://www.GetKikoff/com/danemoore -- Get yourself a pair of Duer jeans for 20% by going to: https://www.shopduer.com/danemoore -- Contact Your Home Improvement Company: https://www.yourhomeimprovementco.com/ -- Sign up for Prize Picks, promo code "DANE" for a signup bonus: https://www.prizepicks.com/ -- Want to advertise on the show? Reach out to DaneMooreProductions@gmail.com -- Support the show by subscribing for $5 a month: https://www.patreon.com/DaneMooreNBA -- #BlueWireVideo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Steve Thompson (in for Henry Lake) talks with Minnesota Wild Beat Writer Jess Myers from the St. Paul Pioneer Press about the crazy win over St. Louis, what impresses him the most so far, encouraging injury news and more.

Steve Thompson (in for Henry Lake) and Chris Tubbs discuss the fires in California and why it's not a time for politics, the NFL officially moves the Vikings vs. Rams game to Phoenix, and Steve talks Minnesota Wild with Beat Writer Jess Myers from the St. Paul Pioneer Press.

On today's show, Dane is joined by Wolves beat writer Jace Frederick from the St. Paul Pioneer Press to discuss Anthony Edwards scoring 53 points in Detroit on Saturday night, but in a losing effort. Specific topics and timestamps below... - Ant having better playmaking than 53 and 2 box score suggests (1:30) - Gobert's struggles becoming a critical offensive issue (7:00) - Edwards and Randle in a spread look with Naz, NAW + DDV (22:00) - Running through a hypothetical starting lineup + rotation tweak (31:00) - Finch saying a starting lineup change is not "the magic bullet" (43:00) - The Detroit pick + how aggressive they should be with trading it at the deadline (51:00) If you'd like to support our partners... -- Contact Adrianna Lonick with Coldwell Banker Realty for a free consultation at: https://www.thedancingrealtor.com/ or call/text 715-304-9920 -- For more information on Treasure Island Watch Parties, visit https://www.ticasino.com -- Get yourself a pair of Duer jeans for 20% by going to: https://www.shopduer.com/danemoore -- Contact Your Home Improvement Company: https://www.yourhomeimprovementco.com/ -- Sign up for Prize Picks, promo code "DANE" for a signup bonus: https://www.prizepicks.com/ -- Want to advertise on the show? Reach out to DaneMooreProductions@gmail.com -- Support the show by subscribing for $5 a month: https://www.patreon.com/DaneMooreNBA -- #BlueWireVideo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Larry Millett, a native of Minneapolis, is a graduate of St. John's University, Collegeville, Minnesota (BA, English, 1969) and the University of Chicago (MA, English, 1970). He spent much of his career as a writer, reporter, and editor for the St. Paul Pioneer Press, joining the newspaper in 1972. In 1984, he won a Knight…

On today's show, Dane is joined by Wolves beat writer Jace Frederick from the St. Paul Pioneer Press to discuss two bench-fueled victories over the weekend against the Rockets and Spurs. As the title says, Dane and Jace ask the question of where this team would be without their bench trio of DiVincenzo, Reid and Alexander-Walker. Also some conversation about starting lineup changes and Tuesday's matchup against the Thunder. Specific topics and timestamps below... - DiVincenzo winning them that game + why he's now feeling comfortable (1:00) - Are the starters capable of adapting the bench unit's style and flow? (18:00) - If the Wolves were to make a starting lineup change, which change would be least disruptive? (28:00) - What separates OKC from the Wolves? (44:00) If you'd like to support our partners... -- Purchase tickets for Falling Knife's New Years Early celebration: https://checkout.square.site/merchant/5WQV0YD8C37EC/checkout/RL3J4JI2K7MXXFYTDTPURWO2  Contact Adrianna Lonick with Coldwell Banker Realty for a free consultation at: https://www.thedancingrealtor.com/ or call/text 715-304-9920 -- Support the show by subscribing for $5 a month: https://www.patreon.com/DaneMooreNBA -- For more information on Treasure Island Watch Parties, visit https://www.ticasino.com -- Get yourself a pair of Duer jeans for 20% by going to: https://www.shopduer.com/danemoore -- Contact Your Home Improvement Company: https://www.yourhomeimprovementco.com/ -- Check out Skims Men's Underwear at https://www.skims.com -- Try out Kikoff by going to: https://www.getkikoff.com/danemoore -- Give online therapy a try at https://betterhelp.com/DANEMOORE and get on your way to being your best self -- Sign up for Prize Picks, promo code "DANE" for a signup bonus: https://www.prizepicks.com/ -- Want to advertise on the show? Reach out to DaneMooreProductions@gmail.com -- #BlueWireVideo Learn more about your ad choices. Visit podcastchoices.com/adchoices

On today's show, Dane is joined by Wolves beat writer, Jace Frederick, from the St. Paul Pioneer Press to discuss the Wolves' losses to Golden State and Atlanta in their last two games. Brutal first halves against the Warriors and Hawks have the Wolves seeming lost and forced to search for something to get them back on rhythm. Specific topics and timestamps below... - Closing with Reid and Randle instead of Gobert + what that highlights (1:00) - Ant's refs beef, where his head is at overall + how that's impacting his game (22:30) - The Mavs matchup + are the Wolves still a "can beat anyone on any given night" team? (48:00) If you'd like to support our partners... -- Purchase tickets for Falling Knife's New Years Early celebration: https://checkout.square.site/merchant/5WQV0YD8C37EC/checkout/RL3J4JI2K7MXXFYTDTPURWO2  Contact Adrianna Lonick with Coldwell Banker Realty for a free consultation at: https://www.thedancingrealtor.com/ or call/text 715-304-9920 -- Support the show by subscribing for $5 a month: https://www.patreon.com/DaneMooreNBA -- For more information on Treasure Island Watch Parties, visit https://www.ticasino.com -- Get yourself a pair of Duer jeans for 20% by going to: https://www.shopduer.com/danemoore -- Contact Your Home Improvement Company: https://www.yourhomeimprovementco.com/ -- Check out Skims Men's Underwear at https://www.skims.com -- Try out Kikoff by going to: https://www.getkikoff.com/danemoore -- Give online therapy a try at https://betterhelp.com/DANEMOORE and get on your way to being your best self -- Sign up for Prize Picks, promo code "DANE" for a signup bonus: https://www.prizepicks.com/ -- Want to advertise on the show? Reach out to DaneMooreProductions@gmail.com -- #BlueWireVideo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Matthew Coller (in for Henry Lake) talks with Gopher Football and Men's Basketball Beat Writer Andy Greder from the St. Paul Pioneer Press about the Famous Duke's Mayo Bowl, why this was a successful season, the Gophers not losing major players to the transfer portal so far, the issues facing the Men's Basketball team and more.

On today's show, Dane is joined by Wolves beat writer Jace Frederick from the St. Paul Pioneer Press to discuss what went wrong in crunch time against the Warriors on Sunday night. Dane and Jace focus this episode on the two areas this Wolves game went wrong -- by not getting back defensively in the 3rd quarter and by playing too much hero ball in the 4th. Specific topics and timestamps below... - What went wrong in crunchtime + Who Conley could/should have closed instead of (2:00) - The Warriors strategy was to run the Wolves -- another Randle + Gobert issue (20:00) - How should the Wolves be feeling 25% of the way into the season (39:00) If you'd like to support our partners... -- Contact Adrianna Lonick with Coldwell Banker Realty for a free consultation at: https://www.thedancingrealtor.com/ or call/text 715-304-9920 -- Support the show by subscribing for $5 a month: https://www.patreon.com/DaneMooreNBA -- For more information on Treasure Island Watch Parties, visit https://www.ticasino.com -- Get yourself a pair of Duer jeans for 20% by going to: https://www.shopduer.com/danemoore -- Contact Your Home Improvement Company: https://www.yourhomeimprovementco.com/ -- Check out Skims Men's Underwear at https://www.skims.com -- Try out Kikoff by going to: https://www.getkikoff.com/danemoore -- Give online therapy a try at https://betterhelp.com/DANEMOORE and get on your way to being your best self -- Sign up for Prize Picks, promo code "DANE" for a signup bonus: https://www.prizepicks.com/ -- Want to advertise on the show? Reach out to DaneMooreProductions@gmail.com -- #BlueWireVideo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Steve Thomson (in for Henry Lake) talks with Minnesota Timberwolves Beat Reporter Jace Frederick from the St. Paul Pioneer Press about the team's recent stretch, unnecessary mistakes, Anthony Edwards trying to do too much, taking advantage of winnable games, and more.

This hour Steve Thomson (in for Henry Lake) and Chris Tubbs ask how old is too old to be shoveling snow this winter, Steve has thoughts on the record setting contract the New York Mets signed Juan Soto to, plus he talks Minnesota Timberwolves with Beat Reporter Jace Frederick from the St. Paul Pioneer Press, and he's joined by Bethel Head Football Head Coach Mike McElroy.

This hour Henry discusses the awful news regarding 49ers Left Tackle Trent Williams and why it's harder for athletes to contain consistency of greatness in sports than we realize, he talks Gopher football and men's basketball with Beat Reporter Andy Greder from the St. Paul Pioneer Press, we have Bite of the Night and Headlines.

Henry talks with University of Minnesota Beat Reporter Andy Greder from the St. Paul Pioneer Press about the football team's win over Wisconsin, what bowl game does he see them accepting, the early struggles of Ben Johnson's squad, realistic expectations and more.

On today's show, Dane is joined by Wolves beat writer Jace Frederick from the St. Paul Pioneer Press to discuss Anthony Edwards' comments on locker room dissension and themes from the Wolves' games over Thanksgiving week. Specific topics and timestamps below... - Ant's comments on dissension in the locker room (1:00) - What are the reasons for the Wolves low-power offense of late? (11:00) - Not defending the rim/lane like they did a year ago -- though better against the Clips! (33:00) - Alexander-Walker becoming more than just a role player (44:00) - Conley returns, Dillingham minute disappear (50:00) If you'd like to support our partners... -- Contact Adrianna Lonick with Coldwell Banker Realty for a free consultation at: https://www.thedancingrealtor.com/ or call/text 715-304-9920 -- Support the show by subscribing for $5 a month: https://www.patreon.com/DaneMooreNBA -- For more information on Treasure Island Watch Parties, visit https://www.ticasino.com -- Get yourself a pair of Duer jeans for 20% by going to: https://www.shopduer.com/danemoore -- Contact Your Home Improvement Company: https://www.yourhomeimprovementco.com/ -- Check out Skims Men's Underwear at https://www.skims.com -- Try out Kikoff by going to: https://www.getkikoff.com/danemoore -- Give online therapy a try at https://betterhelp.com/DANEMOORE and get on your way to being your best self -- Sign up for Prize Picks, promo code "DANE" for a signup bonus: https://www.prizepicks.com/ -- Want to advertise on the show? Reach out to DaneMooreProductions@gmail.com -- #BlueWireVideo Learn more about your ad choices. Visit podcastchoices.com/adchoices

The war in Ukraine has lasted more than 1,000 days — and both sides are shifting tactics.The U.S. and Europe both bolstered support to Ukraine's arsenal and Russia made serious threats about nuclear attack. Plus, American-made missiles struck Russian soil for the first time since the war began.For an update, MPR News host Nina Moini spoke with Brian Bonner, a journalist formerly with the St. Paul Pioneer Press and former editor of the Kyiv Post, Ukraine's premiere English language newspaper.

On today's show, Dane is joined by Wolves beat writer Jace Frederick from the St. Paul Pioneer Press to discuss the Wolves games against Denver and San Antonio over the weekend. Specific topics and timestamps below... - Gobert's play a reflection of the two games (1:00) - The Reid-Randle frontcourt (6:00) - The Wolves and Ant's improved late-game offense (24:00) - The Wolves needing Conley less, but still needing him (37:00) - Minott Minutes (45:00) - Hornets Matchup (58:00) If you'd like to support our partners... -- For the live show (7pm) at Treasure Island Resort and Casino on November 15th, call 1-888-867-7829 to receive 15% off a hotel room when you mention code "DANE". For more information, visit https://www.ticasino.com -- We're excited to have Stone and Skillet back as a sponsor this season. Order your own Stone + Skillet english muffins at: https://www.stoneandskillet.com/ -- Contact Adrianna Lonick with Coldwell Banker Realty for a free consultation at: https://www.thedancingrealtor.com/ or call/text 715-304-9920 -- Support the show by subscribing for $5 a month: https://www.patreon.com/DaneMooreNBA -- Contact Your Home Improvement Company: https://www.yourhomeimprovementco.com/ -- Check out Skims Men's Underwear at https://www.skims.com -- Try out Kikoff by going to: https://www.getkikoff.com/danemoore -- Give online therapy a try at https://betterhelp.com/DANEMOORE and get on your way to being your best self -- Sign up for Prize Picks, promo code "DANE" for a signup bonus: https://www.prizepicks.com/ -- Want to advertise on the show? Reach out to DaneMooreProductions@gmail.com -- #BlueWireVideo Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Vikings are the talk of the NFL as they are 4-0 after defeating Green Bay 31-29. Analysis from Dane Mizutani from the St. Paul Pioneer Press, who was at Lambeau Field yesterday. Photo courtesy of Patrick McDermott / Getty Images

Iowa and Minnesota battle for the Floyd of Rosedale trophy in their Big Ten opener Saturday night in Minneapolis. Andy Greder of the St. Paul Pioneer Press joins The Gazette's John Steppe on the Hawk Off The Press podcast to help preview the game — beyond just punt returns.

We continue our NFL previews with a look at the Minnesota Vikings.

Hosted by Chris Beckett & Shane Ludtke, two amateur astronomers in Saskatchewan. actualastronomy@gmail.com Mike Lynch grew up in Richfied, Minnesota. After two years at the University of Minnesota in the Twin Cities he transferred to the University of Wisconsin in Madison and earned his B.S. degree in Meteorology. Shortly after he was hired as a broadcast meteorologist at WCCO Radio in Minneapolis and has been there for over 30 years. Mike has covered all kinds of weather from deadly tornados to record cold snaps. In fact on February 2nd, 1996, he broadcasted from Tower, Minnesota when the temperature dropped down to 60 below zero, an all time record low for the state of Minnesota.   Mike's other passion has been astronomy. He built his first telescope when he was 15 and for over 40 years has been teaching classes and putting on star parties through community education, nature centres, and other organisations throughout Minnesota and Wisconsin. His goal is to help people make the stars their old friends.   From 2004 to 2007 Mike wrote Astronomy/Stargazing books and WCCO Minnesota Weather Watch in 2007 and writes a weekly Starwatch column for the St. Paul Pioneer Press and more than two dozen other newspapers across the United States. His most recent book is “Stars: A Month-by-Month Tour of the Constellations!”   We've added a new way to donate to 365 Days of Astronomy to support editing, hosting, and production costs.  Just visit: https://www.patreon.com/365DaysOfAstronomy and donate as much as you can! Share the podcast with your friends and send the Patreon link to them too!  Every bit helps! Thank you! ------------------------------------ Do go visit http://www.redbubble.com/people/CosmoQuestX/shop for cool Astronomy Cast and CosmoQuest t-shirts, coffee mugs and other awesomeness! http://cosmoquest.org/Donate This show is made possible through your donations.  Thank you! (Haven't donated? It's not too late! Just click!) ------------------------------------ The 365 Days of Astronomy Podcast is produced by the Planetary Science Institute. http://www.psi.edu Visit us on the web at 365DaysOfAstronomy.org or email us at info@365DaysOfAstronomy.org.

Peder Lindell talks "Descendants: The Rise of Red", becoming a pilot, and that time his height made him lose a role! About Peder: American actor and overall thrill seeker Peder Lindell has had a stunning rise in the entertainment industry that has continued to collect momentum. This actor/aviator/daredevil launched into the professional world of entertainment at just eleven years old, starring as Billy Ray in the Jungle Theater's production of "On Golden Pond" in Minneapolis. This impressive debut led to his Broadway Reimagined performance in "Gypsy" at the Pantages Theater, earning him accolades from across the Broadway World as "a fine young actor.” Within the last year, Peder's career has reached new heights. Lindell has joined Disney's widely beloved franchise, "The Descendants," as Morgie, the son of Morgana Le Fay, in the highly anticipated film "The Descendants: The Rise of Red." He traveled to Montana to take on the groundbreaking role of Gus in the state's first queer skateboarding film, "Scraps," produced by Colton Underwood. Back in Los Angeles, he gripped audiences in the role of Jason in his university's stage revival of "Bare: A Pop Opera.” Peder's talents extend far beyond the stage and screen. He took to the skies at just sixteen and is now an instrument-rated commercial pilot. He owns a Grumman Tiger prop plane, his beloved "sky convertible," which embodies his thrill-seeking nature. His interests are both diverse and daring. His adventurous spirit is reflected in his athletic prowess: a Division III ice hockey player at Loyola Marymount University, he has excelled in soccer, wrestling, diving, baseball, skateboarding, rock climbing, and snow and water sports. Lindell is certified in emergency first response and as an advanced rescue scuba diver, his daredevil streak also extends to the arts of parkour, combat, and stunt training. He's actively training for his skydiving certification, aspiring to perform his own stunts like his idol, Jackie Chan. Growing up in the artistic town of Northfield, Minnesota, Peder's journey into performing arts began with choir singing under the mentorship of renowned choral director Anton Armstrong. His talent soon led to roles in operas such as "La Bohéme," "A Midsummer Night's Dream," and "Hansel und Gretel," with performances in iconic venues including Canterbury, Southwark, and Nidaros Cathedrals, as well as Carnegie Hall. A decade later, his return to Carnegie Hall underscored Peder's enduring passion and talent. Lindell's standout performance in "The Abominables" at the Children's Theater Company received critical acclaim from The New York Times, solidifying his reputation as a standout industry talent. Peder's film work includes "Out Of My Hands" and "Down The Drain," which premiered at the Catalina Film Festival 2021. His 2022 supporting actor nomination for "Dead Cell" and his role in the medieval fantasy series "Hidden Falls" showcased both his range and depth as a storyteller.  Praised for his "impressive naturalism" by the St. Paul Pioneer Press and described as having "the chops and charisma to keep us on his side" by the Star Tribune, Peder Lindell is now based in Los Angeles, completing his bachelor's degree at Loyola Marymount University. With his boundless talents and relentless drive, Peder is not just aiming for the stars—he's already among them. Follow the show on social media!          Instagram: https://instagram.com/thanksforcominginpodcast/          Twitter: https://twitter.com/tfci_podcast          Facebook: http://facebook.com/thanksforcominginpodcast/           Patreon: patreon.com/thanksforcomingin YouTube: https://www.youtube.com/channel/UCXj8Rb1bEmhufSBFSCyp4JQ Theme Music by Andrew Skrabutenas Producers: Jillian Clare & Susan Bernhardt Channel: Realm For more information, go to thanksforcominginpodcast.com  Learn more about your ad choices. Visit megaphone.fm/adchoices

Jace Frederick joined JR to discuss how dangerous the Wolves are in the West and if Alex Rodriguez still has a chance to own the team. 

John talks with Jace Frederick of the St. Paul Pioneer Press about preps, the Timberwolves and more, along with a tribute to outstanding media members, Hall of Famers and the latest Most Valuable Teammate.   From Aquarius Home Services Studio (https://aquariushomeservices.com/) Thanks to Pizza Barn in Princeton, MN (https://www.PizzaBarnPrinceton.com)  and Bay To Bay Boat Club (https://baytobayboatclub.com)    

On today's show, Dane is joined by Jace Frederick from the St. Paul Pioneer Press to discuss the Wolves very fun, very exciting 4th quarter comeback in Miami on Monday night. Dane and Jace go back and forth picking the elements that fueled the Wolves in the 4th quarter. Specific topics and timestamps below... - KAT's great, controlled 4th against Jimmy (2:00) - Gobert's 4th quarter dominance this season (9:30) - NAW's sneaky value on D + growing impact on O (21:00) - Can the Wolves again have a great January offense? (28:00) - Playing against physical teams (37:30) - Why it's time to stop the Anderson trade talk (42:00) If you'd like to support our partners... -- To enter the ticket giveaway, support the show by subscribing for $5 a month: Patreon.com/DaneMooreNBA -- Want to advertise on the show? Reach out to DaneMooreProductions@gmail.com -- Buy tickets for Falling Knife's New Years Early: https://tr.ee/WLgC0b5dAa -- Contact Your Home Improvement Company at YHIC.com -- Sign up for Prize Picks, promo code "DANE" for a $100 signup bonus -- Sign up for HelloFresh at HelloFresh.com/danemoorefree and use code "danemoorefree" -- Try BetterHelp at BetterHelp.com/DANEMOORE -- Try Duer Jeans ar ShopDuer.com/DANEMOORE for 15% off -- Sign up today for a 14-day free trial of Aura's digital security at Aura.com/Dane Learn more about your ad choices. Visit podcastchoices.com/adchoices

On today's show, Dane is joined by Jace Frederick from the St. Paul Pioneer Press to discuss the Wolves staying atop the Western Conference by knocking the No. 2 Oklahoma City Thunder. Topics and timestamps below... - Ant's injury and what he looked like in the locker room after the game (2:00) - Troy Brown Jr. shines in Taurean Prince role (18:00) - Shake vs. TBJ (22:30) - The Rudy-Chet Matchup (28:00) - Conley playing final 15 minutes in place of Ant (44:00) - Learning where KAT's best O comes from (50:00) If you'd like to support our partners... -- To enter the ticket giveaway, support the show by subscribing for $5 a month: Patreon.com/DaneMooreNBA -- Want to advertise on the show? Reach out to DaneMooreProductions@gmail.com -- Sign up today for a 14-day free trial of Aura's digital security at Aura.com/Dane -- Sign up for Prize Picks, promo code "DANE" for a $100 signup bonus -- Sign up for HelloFresh with promo code "danemoorefree" -- Try BetterHelp at BetterHelp.com/DANEMOORE Learn more about your ad choices. Visit podcastchoices.com/adchoices