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Kate Belew is an author, poet, and Witch. Her work exists at the crossroads of creativity and magic. She has taught and facilitated circles and workshops worldwide since 2017. She is dedicated to the spirit of poetry, the sacred wild of the planet, and seeks enchantment in all she does. She is a forever student of the plants and the stars. She has an MFA in Poetry from Sarah Lawrence College and is an initiated Green Witch. Her new book, Word Witch: How to Call Upon and Cultivate the Creative Magic Within You is out now.On this episode, Kate discusses the magic of wordcraft, how she works with creative ancestors, and why poetry is perhaps the most spellbinding form of writing. Pam also talks about the connection between language and spells, and answers a listener question about sacred and mundane ways to help with writing. Check out the video of this episode over on YouTube (and please like and subscribe to the channel while you're at it!)Our sponsors for this episode are Weiser Books, Witch Baby Soap, The Meta Muse Tarot, BetterHelp, Robin Rose Bennett, and Mithras CandleWe also have print-on-demand merch like Witch Wave shirts, sweatshirts, totes, stickers, and mugs available now here, and all sorts of other bewitching goodies available in the Witch Wave shop.And if you want more Witch Wave, please consider supporting us on Patreon to get access to detailed show notes, bonus Witch Wave Plus episodes, Pam's monthly online rituals, and more! That's patreon.com/witchwave

So there's this baseball media company. They make shirts about guys with nicknames like "The Big Dumper." And they needed three different store experiences, but only wanted to use one store. What our co-host Paul Reda figured out next is either brilliant or insane. Maybe both.Today on the show, we're asking: when does a hack become a feature? When does one store become three? And why would anyone voluntarily remove every frontend app from their Shopify store? Plus, ChatGPT can now sell your products directly. No, really. We'll explain how that works and why Kurt thinks automated fraud prevention might actually matter this time.SPONSORSSwym - Wishlists, Back in Stock alerts, & moregetswym.com/kurtCleverific - Smart order editing for Shopifycleverific.comZipify - Build high-converting sales funnelszipify.com/KURTLINKSJomboy Media Shop: https://shop.jomboymedia.com/ChatGPT Shopping Signup: https://shopify.com/chatgptCustomer Category Segmentation: https://changelog.shopify.com/posts/segment-customers-based-on-the-product-categories-they-ve-browsed-or-boughtAutomated Fraud Prevention: https://help.shopify.com/en/manual/payments/fraud-prevention/indexUnofficial Shopify Podcast Insiders (Facebook Group): https://www.facebook.com/groups/UnofficialShopifyPodcast/WORK WITH KURTApply for Shopify Helpethercycle.com/applySee Our Resultsethercycle.com/workFree Newsletterkurtelster.comThe Unofficial Shopify Podcast is hosted by Kurt Elster and explores the stories behind successful Shopify stores. Get actionable insights, practical strategies, and proven tactics from entrepreneurs who've built thriving ecommerce businesses.

KDP just expanded its print distribution to new global markets, giving authors more reach than ever before. Meanwhile, Amazon Ads opened up Sponsored Brands access for every author, even if you only have one book. There's also plenty happening around the publishing world, from major events to author opportunities you won't want to miss. Tune in for the latest industry updates, insights, and surprises in this week's Self-Publishing News. The Final 3: Your Publishing Playbook, Rewritten (Kickstarter) - https://DaleLinks.com/Kickstarter MK Williams - https://1mkwilliams.com/ KDP Forum: Distribute your print books in the Republic of Ireland and Belgium marketplaces - https://www.kdpcommunity.com/s/article/Distribute-your-print-books-in-the-Republic-of-Ireland-and-Belgium-marketplaces?language=en_US&forum=KDP%20Forum Book Bounty:

Is self-publishing still worth it in 2025? For nonfiction authors, the answer depends on understanding the evolving publishing landscape and the strategies that drive long-term success.In this episode of Your Path to Book Publishing, discover seven essential steps to successfully self-publish a nonfiction book in today's market. The episode also explores why more authors are choosing self-publishing over traditional or hybrid publishing — and the exact strategies being used to make it work.Listeners will learn how the industry continues to shift: Amazon KDP and IngramSpark adjusting fees and policies, new print-on-demand platforms like BookVault creating fresh opportunities for direct sales, and AI tools supporting editing, book marketing, and metadata optimization. With reader trust in self-published books higher than ever, the bar for professional design, editing, and early reviews has also been raised.What you'll take away from this episode:The 7 key steps to self-publishing success in 2025How to navigate the trade-offs of cost vs. quality, speed vs. strategy, and control vs. credibilityDistribution strategies that combine Amazon, IngramSpark, and direct-to-consumer salesWhy early reviews fuel Amazon's algorithm and long-term visibilityHow to think beyond the book by bundling with coaching, courses, and eventsWhether exploring publishing options for authors, evaluating hybrid publishing, or ready to take the self-publishing route, this episode breaks down what it takes to publish and market a book that continues to work long after launch.Tune in now to learn how nonfiction authors can build momentum, credibility, and impact through self-publishing.Learn more about Your Path to Book Publishing by visiting Juxtabook.com and discover if traditional publishing, self-publishing, or hybrid publishing is right for you. It's time to make your mark and connect with like-minded authors to publish your book, build your author brand, and book marketing. Join TodayLiked this episode? Share it and tag us on Instagram @juxtabkLove the show? Leave a review and let us know!CONNECT WITH US: Website | Instagram | Facebook

Welcome to this special episode of the Craft Industry Alliance podcast.   Today, we're excited to share with you an interview with Abbie Small. Abbie served as executive vice president and general manager of Simplicity Creative Group, owner of the Big 4 pattern companies. Just last week, Rubelmann Capital, in partnership with Abbie, acquired the company from the bankruptcy auction that was held after Design Group in the UK sold Design Group Americas to Hilco Capital for $1. Now, Abbie is at the helm. We ask her how her this sale came to about and find out what the future holds for these legacy sewing pattern brands. Here's me with Abbie Small. +++++ This episode is sponsored by Spoonflower. Tired of supply chain disruptions getting in the way of your business? Spoonflower's print-on-demand model means you get the designs you want, on the fabric you want, when you want them—all printed on demand in the USA. Click right here for access to a special offer for Craft Industry Alliance members. Discover your next bestseller today.  +++++ To get the full show notes for this episode visit Craft Industry Alliance where you can learn more about becoming a member of our supportive trade association. Strengthen your creative business, stay up to date on industry news, and build connections with forward-thinking craft professionals. Join today.

I ordered two shirts from Printful: One using direct-to-garment (DTG) and another using the new DTFlex (direct to film) print to compare quality - you'll want to see this if you sell print on demand apparel!

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

In this episode I'm sharing 5 print on demand niches that you can target to increase your sales in the near future

Watch me launch an automated Shopify print on demand store with the help of AI, including automated order fulfillment with Printify and automated email & SMS marketing using Omnisend!

I'm joined by Curtis, CEO of MyDesigns the #1 AI software for print on demand sellers that lets you create & publish up to 120 listings in just minutes using their suite of AI tools including Dream AI, Vision AI, and now full integration with Printify including over 600+ POD products!

Sharon Skinner interviews prolific children's author and indie publisher Darcy Pattison, who shares insights and actionable advice on indie publishing, from book production to marketing, drawing on her experience publishing over 70 award-winning kidlit titles. Visit and/or Follow Darcy Online: Facebook.com/DarcyPattisonAuthor darcypattison.bsky.social MimsHouseBooks.com DarcyPattison.com substack.com/@darcypattison indiekidsbooks.com TOPICS COVERED Darcy Pattison's Journey to Indie Publishing (00:03:10)  Choosing and Researching Nonfiction KidLit  (00:04:56)  Managing the Business and Profitability of Indie Publishing (00:08:41)  Offset Printing vs. Print-on-Demand for Picture Books (00:16:04)  The Importance of Setting Clear Publishing Goals (00:22:00)  Outsourcing Tasks and Wearing Multiple Hats as an Indie Publisher (00:29:01)  Encouragement and Advice for Writers Considering Self-Publishing (00:31:48) 

In this episode, Julie Berninger chats with Bailey Vann, who went from handmade crafts to thriving in sublimation and digital products. Bailey reveals why bundling designs boosts sales, how unexpected themes like ghosts, chickens, and raccoons are trending, and why collage aesthetics are taking over Etsy. She also shares customer insights that help small businesses stand out, plus the design tools she relies on—including Kittle—for creating products buyers love. Whether you're exploring print on demand or scaling your Etsy shop, this episode is packed with strategies to spot trends early and turn them into revenue. Time Stamps 00:00 Bailey's Etsy Journey 02:10 Hidden Gems in Digital Design 09:36 Understanding the Customer Base 12:44 Staying Ahead of Trends 15:31 AI Tools for Design Resources Bailey's AI & Design Club: https://go.goldcityventures.com/bailey-vann-ai https://goldcityventures.com/gifting-gold-podcast - Free Workshop to learn the basics of selling POD https://goldcityventures.com/workshop-pdcst - Free workshop to learn the basics of selling digital products online https://goldcityventures.com/pdcst - Gold City Ventures Website Kittl: https://go.goldcityventures.com/kittl

I'm sharing my favorite high-profit print on demand products to sell in Q4 based on Printify fulfillment and using data from both Amazon and Etsy to research niches with the biggest sales potential

End of September Mega sale- everything in my shop for 30% off - use coupon code "code30" at checkout Creative fabrica course https://globoarte.gumroad.com/l/CFbeginnerskitCreative Fabrica Workbook Planner https://globoarte.gumroad.com/l/cfworkbookCreative Fabrica- https://bit.ly/creativeparshGRAB THE ZAZZLE SHOP WORKBOOK NOW https://globoarte.gumroad.com/lMasterclass, Get it at 20%off use coupon code -"fresh20" at check-out https://globodivine.gumroad.com/l/quantumjumpmasterclassHow to attract/manifest abundance short coursehttps://globodivine.gumroad.com/l/ShortabundcourseGrab finance planner bundle -https://globodivine.gumroad.com/l/FinanceplannerGrab free daily finance planner PDF-https://globodivine.gumroad.com/l/FreefinancesSo if you want to know about finance as  a beginner to this finance world then consider subscribing to my channelMy second channel about making money online-https://youtube.com/c/globoarte/ZazzleworkbookGet the Zazzle Designer Dashboard Masterclass- https://globoarte.gumroad.com/l/DesigndashboardmasterclassGet the Zazzle Ambassador Program Sales Masterclass-https://globoarte.gumroad.com/l/AmbsalemasterclassGet the Zazzle Ultimate bundle herehttps://globoarte.gumroad.com/l/ZazzlebundleTeepublic course-https://globoarte.gumroad.com/l/teepubliccourseTPT course-https://globoarte.gumroad.com/I/tptcourseGlobo Arte art supply store https://globoarte.company.siteGet The Ultimate POD bundle herehttps://globoarte.gumroad.com/l/PodbundleGet the 40 PNG illustration bundlehttps://payhip.com/b/1bBoKGet the Marketing tips for Creatives ebook here https://globoarte.gumroad.com/l/MarketingtipsGet the ways to make money book-https://globoarte.gumroad.com/l/moneybookGet the Zazzle ebook here-https://globoarte.gumroad.com/l/ZazzleebookGRAB TIME MANAGEMENT/BIZ MANAGING PLANNER https://globoarte.gumroad.com/l/BizmanageplannerJoin Discord  Channel private free community- https://discord.gg/DQx6e7bTyC

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Join Lizz and special guest Dave Conner as they recap the grand opening of STAHLS' Fulfill ONE (SF-1). Discover how this groundbreaking, sustainable print-on-demand hub is reshaping custom apparel and hard goods with unmatched speed, precision, and innovation.Connect with STAHLS':FacebookHeat Press for Profit Facebook GroupInstagramYouTubeTikTokLinkedin

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Welcome to Season 9 of The Witch Wave! Steve Burns is an American actor and musician best known as the former host of the hit children's television series Blue's Clues. He starred in the show from 1996 - 2002 and got a Daytime Emmy nomination in 2001. As a musician he's released several albums of his original music, and he has opened for the Flaming Lips and collaborated with one of the band's members on the kids album, Foreverywhere. Steve is an accomplished TV and stage actor, most recently starring in a developmental run of his one-man show Steve Burns: Alive. Steve is a much-requested public speaker about mental health and emotional wellness. His new podcast Alive with Steve Burns is out now from Lemonada Media.On this episode, Steve discusses how he's come to understand the gift of connection, his ongoing meditation practice, and his experiences of (maybe, possibly) contacting the other side.Pam also talks about how alter egos can help us access our super powers, and answers a listener question about sacred rage.Check out the video of this episode over on YouTube (and please like and subscribe to the channel while you're at it!)Our sponsors for this episode are Wheel of Fate, The Meta Muse Tarot, Mithras Candle, BetterHelp, Robin Rose Bennett, and The Many Moons Lunar PlannerWe also have print-on-demand merch like Witch Wave shirts, sweatshirts, totes, stickers, and mugs available now here, and all sorts of other bewitching goodies available in the Witch Wave shop.And if you want more Witch Wave, please consider supporting us on Patreon to get access to detailed show notes, bonus Witch Wave Plus episodes, Pam's monthly online rituals, and more! That's patreon.com/witchwaveFollow The Witch Wave on IG at @witchwavepodFollow Pam on IG at @phantasmaphile

✨ Suis-moi sur Instagram : https://instagram.com/laurita.socaliente/ Nouvelle énergie, il est temps d'arrêter certaines choses que l'on fait toutes et tous, consciemment ou non. Dans le désordre, dans cet épisode, on parle de : - ne plus aller chez des gens qu'on trouve sales (écoute vite l'épisode au lieu de t'offusquer) - d'un niveau d'empathie que peu comprennent - de gens qui se rendent dispos pour nous - personne ne voit ce que tu vois même si il/elle voit ce que tu vois - de pourquoi certains DOIVENT absolument gossiper - de ne plus voir l'adulte énervé, mais l'enfant blessé - du fait que si ton chemin est cabossé, ton calling est plus haut et bien d'autres réflexions qui font du bien. A tout de suite ;)

Freet also discusses print on demand in retail and promo, the role of AI in operation, supply chain challenges and his company's commitment to sustainability.

In this episode I'm sharing 5 print on demand niches that you can target to increase your sales in the near future

This is it: the final episode of Alive After Reading. This week, I chat with the guy who inspired the founding of this show. Mickey Mikkelson is a publicist, and I've talked to many of his clients on this very podcast. I plan to start another podcast soon. In the months after my mother's passing, I have been going through many other changes. Look for my books going wide across online book stores in ebook format, and print-on-demand variants. More of those are on the way, as well! Even though this is goodbye to Alive After Reading, I'm glad I kept the show going for the years it has existed. I don't mean to get emotional in text, but thanks for everyone who has listened to any episodes. I hope you got some good stuff from them. I think I hear Green Day... Keep dreaming. I'll leave you with a small tribute to the great Douglas Adams. "So long and thanks for all the fish!"   Tim Niederriter

Guest Aaron Pollyea comes on to talk about his latest project: Saucer Squadron. Then we dive into sectors and star systems in Star Trek Adventures Exploration Guide! https://linktr.ee/studiotembo This podcast features Jim Johnson, Michael Dismuke, and Aaron Pallier discussing Aaron's recent projects. The conversation centers around Saucer Squadron, a 1950s-themed tactical wargame about a Roswell-inspired alien conspiracy, available as a PDF and print-on-demand, with future STL miniatures planned. They also delve into the Star Trek Adventures Exploration Guide, releasing October 3rd, which boasts detailed astronomical accuracy, facilitating in-depth exploration gameplay and world-building. The guide's scientific rigor, layered approach to exploration (sector, system, planet), and compatibility with tools like Starforged are highlighted. The discussion expands on potential uses for the guide in various game formats, including large-scale fleet battles and integrating it with other RPG systems like Captain's Log. Finally, the podcast touches upon Aaron's extensive science fiction movie podcast (covering 270+ films) and the team's future projects, including a new game, "redacted," co-created with Al Spader. 00:21:44 - Intro: Aaron Pallier's Sci-Fi Project 03:28 - Saucer Squadron Game Design 07:00 - Saucer Squadron: Pulp Sci-Fi 10:29:27 - Sci-Fi Movie & Future Plans 13:18 - Star Trek Adventures Guide 16:30 - Scientific Accuracy in Games 20:00 - Star Trek Adventure Design 23:02:22 - Sector Creation in RPGs 25:35 - Expanding Star Trek Systems 29:08 - Detailed Space Battles in Star Trek 37:38 - Closing Thoughts on Guide 40:30 - Childhood & Cosmic Inspiration 46:01 - Farewell

Welcome to Nick Clason Theological Seminary—or as my new resident called it, NCTS. I'm not actually starting a seminary, but if you're brand new to youth ministry and wondering, "What books should I read?" You're in the right place. Today I'm breaking down 5 must-read youth ministry books and 3 video courses that will give you a solid foundation for preaching, programming, and discipling students in today's world. SHOW NOTES Shownotes & Transcripts https://www.hybridministry.xyz/167 Fall Masterclass Playlist: https://www.youtube.com/playlist?list=PLngXlSr64YaLfP12NPWmpBzXoCcEsAyBF

Watch as I create custom print on demand products in 10.5 seconds using Google's FREE Nano Banana AI in combination with Printify for automated fulfillment to a global audience!

In this episode of 'Your Life in America,' host Stanford Lee interviews Doug Dahlgren, a writer and radio show host. Doug shares his journey from being a field representative and contractor to becoming a writer, discussing his inspiration for writing and the process of creating his first book. He also talks about the role of his wife in his writing and radio show, the challenges of the publishing industry, and the impact of print-on-demand technology. Doug offers insights into character development, the importance of research, and the evolving landscape of publishing and journalism.Having nine novels to his credit gives him credibility with other writers and his manner offers them a chance to relax and tell you, the reader, about their work. Doug's books, six of which are a popular series known as The SON Series, are available on Amazon in both paperback and Kindle version as well as through most places where books are sold. You can also learn more about his books through his web page: www.dougdahgren.com. Email questions from the audience are welcome at: doug@dougdahlgren.com  Join Doug Fridays at 11am to meet authors, artists, and other interesting people you may not know yet. Interested in being a guest?https://artistfirst.com/dougdahlgren.htmA special thank you to Ira Blacker, who also has written a book " Once a King Now A Prince" for the introduction to Mr. Doug Dahlgren. Your Life in America

Julie sits down with Dori, an Etsy business veteran who's been selling since 2007, to uncover the strategies behind long-term success. Dori reveals how persistence, smart SEO, and quality print-on-demand designs can turn simple ideas into consistent revenue. You'll also hear surprising trends—like leopard print and puff embossed apparel—that are shaping Etsy right now. 

In this episode I'm sharing 5 print on demand niches that you can target to increase your sales in the near future

Check out how easily AI makes creating winning designs in minutes! Watch me create pristine unique designs in the tarot card Halloween subniche in just minutes, inspired by best-selling Etsy trends

Stickers are one of the most popular print on demand products and this 5-minute tutorial will walk you through everything you need to identify, create, & sell best-selling stickers

Dave Kellett and Brad Guigar hosted a live performance of ComicLab at the 79th annual National Cartoonists Society Conference and Reuben Awards. Joining them onstage to talk about the business of comics were three marvelous cartoonists:Jason Chatfield, a remarkably talented cartoonist who is as comfortable doing stand-up comedy as he is sitting down to create cartoons for The New Yorker. His new book, “You're Not a Real Dog Owner Until…”, is a danged delight, and belongs on your shelf.Sean Wang, the creator of Runners, a wonderful sci-fi comedy about alien smugglers. Its most recent Kickstarter launched a couple days before the recording of the show, and was funded shortly thereafter — which is 100% a coincidence, but we'll be claiming credit nonetheless.Cassidy Wasserman, whose debut graphic novel, On Guard, was published by Random House earlier this year to rave reviews. She has also illustrated no fewer than three delightful children's books.On the show...What's working — and what's not working — in your comics business?What should you do when subscriptions stagnate?What's the best way to use Patreon without burning out on complex rewards?What is the best use of Print On Demand?How can I use Substack to publish/monetize my comic?Is social media declining? — And if so, how are you compensating? You get great rewards when you join the ComicLab Community on Patreon$2 — Early access to episodes$5 — Submit a question for possible use on the show AND get the exclusive ProTips podcast. Plus $2-tier rewards.If you'd like a one-on-one consultation about your comic, book it now!Brad Guigar is the creator of Evil Inc and the author of The Webcomics Handbook. Dave Kellett is the creator of Sheldon and Drive.

I'm comparing three popular generative AI tools and their ability to create unique designs based on best-selling Amazon print on demand products

In this episode I'm sharing 5 print on demand niches that you can target to increase your sales in the near future

I'm sharing one of my favorite ways to double your average order value selling print on demand on Etsy in the month of October and sharing how to do it step-by-step using Printify to sell POD shirts with design variations

I'm joined by AnywherePOD founder Chris Meats to discuss how you can offer live preview for custom products to your Etsy customers using AnywherePOD, as well as AI filters, AI SEO, and bulk uploads!Affiliate Disclosure: The above description contains some affiliate links. We may earn a commission if you use these links to buy something (at no added cost to you).

Shut down for trademark infringement, this seller pivoted from print-on-demand to Amazon FBA, doubling revenue four years straight and now projecting $3M this year. ► Instagram: instagram.com/serioussellerspodcast ► Free Amazon Seller Chrome Extension: https://h10.me/extension ► Sign Up For Helium 10: https://h10.me/signup  (Use SSP10 To Save 10% For Life) ► Learn How To Sell on Amazon: https://h10.me/ft ► Watch The Podcasts On YouTube: youtube.com/@Helium10/videos E-commerce seller Ranno Tasane from Estonia joins the Serious Sellers Podcast to share his fascinating journey from print-on-demand to skyrocketing private label Amazon sales. Imagine doubling your revenue every year for four consecutive years and reaching a projected $3 million! Despite Estonia's modest population, Ranno is part of a vibrant e-commerce community that thrives on innovation and tenacity. This episode also includes a chuckle-worthy tale from the host about a prolonged identity mix-up between Ranno and another Estonian seller, Neeme. Ranno's story is packed with entrepreneurial wisdom as he recounts the challenges of managing multiple brands and the strategic pivots that led to his current success. During the pandemic, Ranno made bold decisions that involved phasing out brands and selling others, propelling him to concentrate on a flourishing fruit powder business. Listen as he details an unexpected move to Kenya and the intricacies of building a sustainable business model between Estonia and Poland, all while keeping a sharp eye on inventory management. The episode also uncovers Ranno's aggressive marketing techniques and niche strategies that make his Amazon ventures stand out. From the Subscribe and Save program to sourcing rare ingredients like the wild blueberry, Ranno's focus on market dominance is unwavering. With a customer-first approach, Ranno emphasizes the importance of turning potential negative experiences into positive ones, maintaining a robust brand reputation. As the conversation wraps up, the Bradley shares his admiration for Estonia, considering it one of their top 10 favorite countries, and looks forward to seeing if Ranno's impressive growth trend will continue. In episode 697 of the Serious Sellers Podcast, Bradley and Ranno discuss: 01:41 - Estonian Seller Community Growth  04:24 - Ranno's Backstory 07:46 - Copyright Infringement and Revenue Growth 12:46 - Struggles of Launching Multiple Brands in Amazon 16:28 - Brand Phasing and Selling Success 20:40 - Steps to Scale a Brand 26:06 - Optimizing Subscribe and Save Discounts 28:39 - Aggressive Marketing Strategies for Unique Products 30:59 - Customer-Centric Amazon Success Strategy 32:06 - The Jungle Powders Brand 34:32 - Future Growth and International Success

My guest this episode is David Penny, a longtime ALLi member who began publishing fiction in the 1970s, took a long break to build a career in software, and returned to writing with a renewed focus on independent publishing. Since then, he has written dozens of books across genres, built a loyal readership, and helped others find their way on the self-publishing path. Find more author advice, tips, and tools at our Self-publishing Author Advice Center, with a huge archive of 2,000+ blog posts, and a handy search box to find key info on the topic you need. We invite you to join our organization and become a self-publishing ally. Sponsor Inspirational Indie Authors is proudly sponsored by Bookvault. Sell high-quality, print-on-demand books directly to readers worldwide and earn maximum royalties selling directly. Automate fulfillment and create stunning special editions with BookvaultBespoke. Visit Bookvault.app today for an instant quote. About the Host Howard Lovy has been a journalist for 40 years and now amplifies the voices of independent author-publishers and works with authors as a developmental editor. Find Howard at howardlovy.com, LinkedIn, and X. About the Guest David Penny is the author of the Thomas Berrington Historical Mysteries, set in Moorish Spain and the early Tudor period. His work is available in ebook, print, and audio, as well as in Spanish and German translations. He also writes the Izzy Wild police thrillers and the Unit-13 WWII paranormal spy thrillers.

In this episode I'm sharing 5 print on demand niches that you can target to increase your sales in the near future

My plan to DOUBLE my October print on demand sales by selling in an often overlooked niche & offering customizable design templates, leveraging the HelloCustom software to automate personalization requests & their design bundle to expedite creating unique winning designs

On this episode of the Self-Publishing News Podcast, Dan Holloway looks at a new study on US reading habits that shows a 40 percent drop in reading for pleasure between 2003 and 2023, with possible shifts toward digital formats and functional reading. He also covers surprising findings about reading with children, the limited impact of COVID on reading trends, and the growing controversy over Audible's new royalty model. Plus, he highlights Spotify's latest audiobook experiment, a “Follow Along” feature that adds visuals to listening. Sponsors Self-Publishing News is proudly sponsored by Bookvault. Sell high-quality, print-on-demand books directly to readers worldwide and earn maximum royalties selling directly. Automate fulfillment and create stunning special editions with BookvaultBespoke. Visit Bookvault.app today for an instant quote. Self-Publishing News is also sponsored by book cover design company Miblart. They offer unlimited revisions, take no deposit to start work and you pay only when you love the final result. Get a book cover that will become your number-one marketing tool. Find more author advice, tips, and tools at our Self-publishing Author Advice Center, with a huge archive of nearly 2,000 blog posts and a handy search box to find key info on the topic you need. And, if you haven't already, we invite you to join our organization and become a self-publishing ally. About the Host Dan Holloway is a novelist, poet, and spoken word artist. He is the MC of the performance arts show The New Libertines, He competed at the National Poetry Slam final at the Royal Albert Hall. His latest collection, The Transparency of Sutures, is available on Kindle.

Google Gemini's recent "Nano Banana" update is INSANE for print on demand sellers and those that are early to adopt it stand to make a ton of money!

Here are 5 of my favorite ways to find emerging trends that translate into print on demand sales!

Freelance finds a pretty young guy urgently looking for workers for a job involving a lighthouse. While things seem suspicious, the Takers are always looking for work...Returning to our own origins, we wanted to tackle the beta test for Red Markets 2nd Edition! We're joined with friends from other podcasts to engage in another living campaign!Rina can be found on The Old Ways Podcast and Ain't Slayed Nobody. They can also be found on Youtube at Symphony Entertainment. Their COC scenarios can be found at DriveThruRPG in PDF and print on demand.If you want to try 2E for yourself, the beta is available at Hebanon Games' itch.io.Ethan - GMAlex - Mrs. SargentBen - MidwifeDan - BlackbirdRina - Artemis

Libraries offer more than just shelf space—they can be a consistent source of income and visibility for indie authors. In this episode, Dale L. Roberts talks with award-winning author and publishing strategist Sylvia Hubbard about how to build strong relationships with libraries. Sylvia shares how she pitches events, lands paid speaking gigs, and gets her books into circulation, all while supporting her local literary community. It's a practical, eye-opening look at a frequently overlooked avenue for author success. Sponsor This podcast is proudly sponsored by Bookvault. Sell high-quality, print-on-demand books directly to readers worldwide and earn maximum royalties selling directly. Automate fulfillment and create stunning special editions with BookvaultBespoke. Visit Bookvault.app today for an instant quote. About the Host Dale L. Roberts is a self-publishing advocate, award-winning author, and video content creator. Dale's inherent passion for life fuels his self-publishing advocacy both in print and online. After publishing over 50 titles and becoming an international bestselling author on Amazon, Dale started his YouTube channel, Self-Publishing with Dale. Selected by Feedspot and LA Weekly as one of the best sources in self-publishing of 2022, Dale cemented his position as the indie-author community's go-to authority. You can find Dale on his website or YouTube. About the Guest Sylvia Hubbard is an award-winning author, speaker, and literary advocate who has independently published more than fifty-five high-suspense romance books. As founder of the Motown Writers Network and CEO of HubBooks Literary Services, she has spent more than two decades empowering writers through education, community, and creative innovation. Known as the “Cliffhanger Queen,” Sylvia speaks across the United States and Canada on writing, publishing, and marketing, all while blogging prolifically and uplifting the literary scene in her hometown of Detroit.

In this episode I'm sharing 5 print on demand niches that you can target to increase your sales in the near future

Sarah Franklin from Lulu teaches us how to turn our content into professional-quality books that build our brand and create new revenue streams. Sarah is the Public Relations Manager for Lulu.com, the publishing and print on demand company started in 2002 by Red Hat Founder Bob Young. Her primary role is to educate creators about the benefits of Lulu. With over 16 years experience in the publishing industry, Sarah is passionate about helping authors find ways to connect with their audience. In previous roles, she led author public relations campaigns and coached many more in preparation for their book launches. She lives in Raleigh with her family. Publishing a cookbook does not have to mean chasing a traditional book deal or managing inventory from your garage. Sarah shares how food bloggers can use Lulu's print-on-demand platform to create beautiful, flexible products without the hassle. From simple PDFs to polished spiral-bound books, this episode will help you see your content in a whole new light. Key points discussed include: - Cookbooks increase your authority: A printed book helps establish your expertise and leaves a lasting impression on your audience. - Print on demand keeps things simple: Skip the upfront investment and sell only when someone places an order. - Customize every detail: Choose your format, binding, paper type, and more to match your brand and audience preferences. - You can start small: A holiday collection, themed mini book, or even a recipe calendar is a great way to begin. - Revenue stays in your hands: You keep the profits instead of splitting them with publishers or distributors. - Publishing is easier than you think: All you need is a PDF of your book and cover, and Lulu provides templates to guide the process. - Marketing starts early: Build momentum before launch with pre-release buzz, giveaways, and local media outreach. - You are qualified right now: You do not need permission or a giant audience to publish something valuable. Connect with Sarah Franklin Website | Instagram

Summary In this episode, Julie Berninger interviews Jay De Souza, who shares his journey from a stressful corporate job to becoming a successful print-on-demand entrepreneur. Jay discusses the importance of understanding customer needs, the significance of niche marketing, and the emotional aspect of selling products. He emphasizes the use of technology and tools to enhance business efficiency and the necessity of maintaining a positive mindset for long-term success. The conversation also covers emerging trends in the apparel market and practical tips for aspiring entrepreneurs. Takeaways Jay is about to cross 125,000 shirts sold on Amazon. Stress can manifest physically and is a silent killer. Designing for the customer is crucial for success. Niche marketing is essential for effective selling. Utilizing technology tools can streamline the design process. Selling emotions is key to connecting with customers. Competition in the market validates demand for products. A year of commitment is necessary for business success. Implementing what you learn is as important as learning itself. Quality design is essential; ugly designs won't sell. Chapters 00:00 Introduction and Milestones 01:58 Transitioning from Corporate to Print on Demand 07:34 Understanding Customer Needs 10:23 Niche Marketing Strategies 15:35 The Importance of Emotion in Design 24:34 Tech Stack and Tools for Success 31:05 Navigating the Algorithm: Understanding Customer Confusion 31:54 Targeting Big Niches: The Balance of Competition 33:13 Defining Your Ideal Customer: Niche Down for Success 35:07 The Importance of Keywords: Broad vs. Long Tail 36:50 Shopping Mindset: Understanding the Buyer's Perspective 39:00 Creative Chaos: Organizing Your Design Process 41:11 Emerging Trends: Summerween and Beyond 45:57 Nutrition Label Parodies: A Unique Design Opportunity 48:53 Researching Trends: Finding Your Target Demographic 52:59 Mindset Matters: Resilience in Business 57:44 Setting Realistic Expectations: The Long Game in Business   Watch this episode on YouTube: https://youtu.be/V3yHdicbwXo   Resources Free POD Workshop: https://goldcityventures.com/gifting-gold-podcast Free Digital Product Workshop: https://goldcityventures.com/workshop-pdcst Gold City Ventures Website: https://goldcityventures.com/pdcst Follow Jay on YouTube: https://www.youtube.com/@jayswayworks Check out Jay's Membership: https://go.goldcityventures.com/jays-way

In this week’s Throwback Thursday segment, hear how an independent artist who launched a small print-on-demand store eventually landed a licensing deal with a major retail brand—and what the experience has been like so far. Side Hustle School features a new episode EVERY DAY, featuring detailed case studies of people who earn extra money without quitting their job. This year, the show includes free guided lessons and listener Q&A several days each week. Show notes: SideHustleSchool.com Email: team@sidehustleschool.com Be on the show: SideHustleSchool.com/questions Connect on Instagram: @193countries Visit Chris's main site: ChrisGuillebeau.com Read A Year of Mental Health: yearofmentalhealth.com If you're enjoying the show, please pass it along! It's free and has been published every single day since January 1, 2017. We're also very grateful for your five-star ratings—it shows that people are listening and looking forward to new episodes.