Podcasts about recipes

Join us in this Wednesday night episode of the Walk-Ons podcast as we dive into a packed agenda! We chat about the current state of our various shows, and a special guest appearance from Drake Kulick. This episode covers a wide range of topics including betting strategies, college football matchups, and exciting updates from the world of sports. Get the latest on Iowa's quarterback situation, reflect on some controversial game moments, and enjoy a deep conversation around the 'Turnover Taters' by Idaho football. Don't miss out on our special prediction segment and find out the latest news from Stanford's massive donation and college wrestling insights. It's a Wednesday night you won't want to miss! If you love the show and want to show support, tell your friends! And, check out our exclusive content at Patreon.com/washedupwalkons where you can find extra podcast episodes, exclusive merchandise, Merch discounts with every tier, private Walkon discord channel access, and more! Find us on social media @washedupwalkons Visit TheWashedUpWalkons.com for all of our episodes, merchandise, and more! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

DU biologist Madie McFarland and Mississippi landowner Mike Bartlett join host Dr. Jerad Henson to discuss Ducks Unlimited's Flyway Forests program—an innovative effort to restore bottomland hardwood forests across the Mississippi Alluvial Valley. They explore how carbon markets, conservation partnerships, and private landowners are transforming landscapes to benefit wildlife, waterfowl, and future generations.To learn more about the Flyway Forests programs, CLICK HERE!Listen now: www.ducks.org/DUPodcastSend feedback: DUPodcast@ducks.org

It's been 25 years since Pearl Jam made one of the most impactful decisions in their history. After years of rampant tape trading of bootlegged live shows within the community, the band took matters into their own hands by creating their own official bootleg series where nearly every one of their shows would be released via CD or digital download. Ever since the 2000 tour, fans have been able to purchase any available show to be able to relive all of the amazing moments that they've witnessed live. This would go on to impact the distribution of live music from that point on. For this episode, we bring in Patrick and Brian of our Hallucinogenic Recipe team to discuss the end of the taping era and how the releases would go on to impact the fandom. They'll select some of their favorite shows from the 2000 run and talk about buzzworthy performances that still remain powerful today. If you enjoyed this episode and would like to hear more stories just like these, this entire series is available on our Patreon at http://patreon.com/liveon4legs. If you have any future episode requests that you'd like to see in this series, please send us an email at liveon4legspodcast@gmail.com!

"That is one of my core values—to try to live a life of non-violence and not contribute to anyone's suffering in any way, because we're all suffering in our own way, and we're all fighting a battle that everybody knows nothing about. Something as simple as eating can be an act of compassion or an act of violence, and you get to decide" It's not often you come across a person who has graced the front cover of Men's Fitness magazine, and it's even rarer when that exceptionally chiseled person happens to be vegan. In fact, today's guest, Nimai Delgado, is the only one. Nimai is a former IFBB Pro in the Men's Physique category, but there's more to him than just muscles. Raised in a Hari Krishna farming community in the South until he was eight years old, Nimai is insightful, compassionate, and surprisingly relatable. He's garnered nearly one million followers through his multiple Instagram accounts and uses his fame to teach others about the health benefits of a vegan diet. If it can power his kind of mass, it can certainly sustain the average human. This conversation roams from protein myths to ahimsa, public relationship break-ups to nutrition tips. Go for a walk, get to the gym, or start doing squats—you'll want to be active when you listen to this show.  What we discuss in this episode: Nimai's relationship with protein and the misconception around macronutrients Standard bodybuilding nutrition versus Nimai's plant-based routine Growing up in a Hari Krishna community in the South and the concept of ahimsa His very public breakup during the pandemic  Fitness and nutrition tips for the every day person  Finding your “WHY” Nimai's Buddha Bowl recipe VeganFitness.com Vedge Nutrition and the role of supplements Follow Nimai on Instagram @nimai_delgado   Click the link below to support the FISCAL Act https://switch4good.org/fiscal-act/ Share the website and get your resources here https://kidsandmilk.org/ Send us a voice message and ask a question. We want to hear from you! Switch4Good.org/podcast Dairy-Free Swaps Guide: Easy Anti-Inflammatory Meals, Recipes, and Tips https://switch4good.org/dairy-free-swaps-guide SUPPORT SWITCH4GOOD https://switch4good.org/support-us/ ★☆★ JOIN OUR PRIVATE FACEBOOK GROUP ★☆★  https://www.facebook.com/groups/podcastchat ★☆★ SWITCH4GOOD WEBSITE ★☆★ https://switch4good.org/ ★☆★ ONLINE STORE ★☆★ https://shop.switch4good.org/shop/ ★☆★ FOLLOW US ON INSTAGRAM ★☆★ https://www.instagram.com/Switch4Good/ ★☆★ LIKE US ON FACEBOOK ★☆★ https://www.facebook.com/Switch4Good/ ★☆★ FOLLOW US ON TWITTER ★☆★ https://twitter.com/Switch4GoodOrg ★☆★ AMAZON STORE ★☆★ https://www.amazon.com/shop/switch4good ★☆★ DOWNLOAD THE ABILLION APP ★☆★ https://app.abillion.com/users/switch4good  

Country star Chase Rice and former linebacker Brian Urlacher come by the kitchen to discuss playing football, having fans, and B&E. I stuff a Dutch oven FULL of food for a traditional Korean Army Stew and we create a business that's bound to be a hit Follow Chase: https://www.instagram.com/chaserice  Brian: https://www.instagram.com/54urlacher  Recipes: https://www.somethingsburning.show/recipes-season-5 Sponsors: Cornbread Hemp - Just visit https://cornbreadhemp.com/BURNING and use promo code BURNING at checkout. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg  For all TOUR DATES: http://www.bertbertbert.com  For Fully Loaded: https://fullyloadedfestival.com   For Merch: https://store.bertbertbert.com  YouTube▶ http://www.YouTube.com/user/Akreischer  X▶ http://www.Twitter.com/bertkreischer   Facebook▶ http://www.Facebook.com/BertKreischer   Instagram▶ http://www.Instagram.com/bertkreischer   TikTok▶ http://www.TikTok.com/@bertkreischer  Text Me▶ https://my.community.com/bertkreischer Learn more about your ad choices. Visit megaphone.fm/adchoices

Hold onto your piping bags, Bake Club! In September, Jesse set bakers a showstopper-worthy challenge in his Banana Pudding Paris-Brest. In this episode, he and Shilpa break down the many worthwhile steps for making this "drag queen of French desserts." They're also joined by superstar baker Zoë François (of the ZoëBakes newsletter) to answer a listener question about conventional vs convection ovens.Recipes & Links:Pictures: Jeannine's choux tire, Elyse's choux ring, Katy's bananasZoe's Raspberry Paris-BrestJoin us on Substack!You can find all the BA Bake Club recipes, including this one, here. Learn about your ad choices: dovetail.prx.org/ad-choices

What connects natural history, conservation, and fine art? Katie Burke explores this question with sculptor Walter Matia. From his early fascination with museums to decades of experience sculpting wildlife, Walter discusses the importance of mentors, the challenge of capturing animals in motion, and why his work resonates so deeply with hunters and nature lovers alike.Listen now: www.ducks.org/DUPodcastSend feedback: DUPodcast@ducks.org

Dan Buettner, the discoverer of the Blue Zones, has spent decades studying the longevity factors of the longest-living populations around the globe — they naturally move frequently, eat largely a plant-based diet, have a strong sense of purpose, and are connected to community, to name a few. Another factor that can be a challenge to measure but is no less important is happiness.    In this episode, Buettner shares the learnings we can all apply to live longer, happier lives. He also discusses the power of a whole-foods, plant-focused diet on longevity, including insights from his new book, Blue Zones Kitchen: One Pot Meals, 100 Recipes to Live to 100.   Find the episode highlights, get related resources and view the transcript for this episode at https://experiencelife.lifetime.life/podcast/the-blue-zones-habits-for-happiness-insights-for-living-a-longer-happier-life   Have thoughts you'd like to share or topic ideas for future episodes? Email us at lttalks@lt.life — we'd love to hear from you!   Follow us on Instagram: @lifetime.life   The information in this podcast is intended to provide broad understanding and knowledge of healthcare topics. This information is for educational purposes only and should not be considered complete and should not be used in place of advice from your physician or healthcare provider. We recommend you consult your physician or healthcare professional before beginning or altering your personal exercise, diet or supplementation program. 

What do you bring to a potluck that's guaranteed to be a hit, is easy to prepare, and can travel well?Choosing what dish to bring to a potluck or tailgate can feel tricky, and that's why this week we're sharing our go-to dishes for feeding a crowd. These trusted recipes will allow you to show up to your next potluck with a dish that's guaranteed to be one of the first things to disappear from the table. By the end of this episode, you'll learn:Stress-free recipes, like an eye-catching twist on pigs in a blanket and a buttery take on slidersTwo meatless mains that showcase seasonal produce Sweet, simple treats that can be baked days in advance and are easy to pack up and transport, anywhere you want to goPress play and get inspired with recipes that will make you the MVP of your next potluck or tailgate!***This week's episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.La Baleine's Kosher Sea Salt is 100% natural. Unlike other kosher salts, it is uniquely harvested from the Mediterranean Sea, crystallized by the sun and sea breezes, and responsibly sourced.Additive-free, its small, flake-like crystals make it perfect for everyday cooking. It seasons evenly, is easy to pinch, and enhances everything from soups and pastas to vegetables and meat.

It's finally the week of the Jack Daniel's Competition and Heath and Candace talk through the final steps of a prepping for such a big event. Exciting new recipes have dropped recently, Heath talks through his creative process and inspirations, and with Halloween right around the corner find out which dish is their go to for trick-or-treating night on today's episode of the Shootin' The Que podcast!0:00 - Start0:30 - Jack Daniel's Competition Week10:15 - Cooking Pork Belly20:30 - Texas Twinkie Dip33:00 - Halloween Candy & TraditionsJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesAffiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to youHeath Riles, pitmaster• 81x BBQ Grand Champion,• 2022, 2024 & 2025 Memphis in May World Rib Champion • 2025 Memphis in May Grand Champion • Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections#podcast #jackdaniels #halloween #competition #favorites #bbq #contest #best #candy #traditions #family #fall #favorite

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For nearly forty years, Chef Tom Colicchio has been one of the most dynamic innovators in the culinary world through his restaurant empire, “Top Chef”, his hit television series and his best-selling cookbooks. The eight-time James Beard Award winner shares his secret sauce to innovation in a live interview and cooking demonstration at the Future Proof Wealth Festival, as part of “Recipe for Innovation, Live”, from InvescoQQQ, in partnership with Investopedia and Food and Wine.https://www.invesco.com/qqq-etf/en/recipe-for-innovation.htmlhttps://www.invesco.com/qqq-etf/en/home.html Learn more about your ad choices. Visit podcastchoices.com/adchoices

Sourdough is one of those things that can seem super complicated from the outside but is actually fairly simple once you understand the basics. If you've been curious about starting sourdough but aren't sure where to begin, this episode is for you. We are going to cover the foundational steps of sourdough so you can feel confident getting started, talk about what to do with your discard so nothing goes to waste, and I'm going to share a few easy recipes to try right away. So whether you've never fed a starter before or you've dabbled a little and want to stick with it, this episode is going to give you the tools and encouragement you need to start baking sourdough from scratch. I hope this episode encourages you to take that first step into sourdough, or maybe to keep going if you've been feeling stuck or discouraged. Remember, it doesn't have to be perfect, and you don't have to know everything before you start. Thank you so much for joining me!   Resources mentioned in today's episode: → Ep. 27 Secrets to Starting Sourdough as a Busy Mom → Ep. 55 Why You Should Start Sourdough This Year! → Recipes: Lazy Sourdough French Bread, Sourdough Biscuits, Sourdough Waffles, Fluffy Sourdough Pancakes, Sourdough Brownies, Sourdough Cinnamon Rolls → Affordable food scale → Join the free Farm Family Community  → Connect with Jocelyn! Send me your favorite discard recipes!   Our Sponsors: - A'del Natural Cosmetics - natural, U.S. made makeup, Christian and family-owned! Go to adelnaturalcosmetics.com/jocelyn Use code: FARMFEDFAMILY for 20% off your order - Inherit Clothing Company - find modest, fashionable clothes designed with Christian values Go to inheritco.com/FARMFED Use code: FARMFED for 10% off your order   Free recipes, gardening tips, food preservation tutorials, and more! Follow us on Facebook

Continuing our series RECIPE FOR RELATIONSHIPS, Pastor Dustin gives us the steps needed to have a good marriage. Marriage is a commitment, it takes work to keep it healthy, but when we put in the work and build it all on Jesus then a marriage can weather any storm! - Listen to the message here!

Host Chris Jennings talks with Jim Ronquest, RNT-V producer and world-champion duck caller about duck hunting etiquette, calling, and even what Ronquest's best day of duck hunting may look like.Listen now: www.ducks.org/DUPodcastSend feedback: DUPodcast@ducks.org

We talk about some of the best flavors of the fall and making fall menus!

How does pumpkin lasagna sound? How about pumpkim ravioli? Neil has some really cool things you can make for pumpkin season. Get you pen ready. You'll want to write this down.

This week, Vanessa recommends a whole batch of debut novels to read for Latine Heritage Month. Subscribe to All the Books! using RSS, Apple Podcasts, or Spotify and never miss a book. Sign up for the weekly New Books! newsletter for even more new book news. Ready for a cozy, bookish autumn? Let Tailored Book Recommendations help you find your next favorite read with handpicked suggestions from professional book nerds. Get started today from just $18! Books Discussed: The Many Mothers of Dolores Moore by Anika Fajardo Archive of Unknown Universes by Ruben Reyes Jr. An Amateur Witch's Guide to Murder by K. Valentin Beasts of Carnaval by Rosália Rodrigo Mayra by Nicky Gonzalez The Undoing of Alejandro Velasco by Diego Boneta The Latina Anti-Diet by Dalina Soto Make It Plant-Based! Mexican: 50+ Recipes for Vegan Soups, Tacos, Tortas, and Sweets by Andrea Aliseda If We Were a Movie by Zakiya N. Jamal Salvación by Sandra Proudman Capitana by Cassandra James Camila Núñez's Year of Disasters by Miriam Zoila Pérez For a complete list of books discussed in this episode, visit our website. Learn more about your ad choices. Visit megaphone.fm/adchoices

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

Boss Reggae Recipe with Sakis Rude Aka DJ Ma.T 27th September 2025 On www.bootboyradio.net       Please play, Like, Comment, Follow, Download & Share

The Kitchen Project's Connie Clarkson is on a mission; making a whole chicken usable for meals for one. Today she shares two more recipes you can make from chicken, meaning every part of the bird is used, even if you're dining alone. Recipe is here.

Brown bear heavyweight Chunk wins Fat Bear Week despite injury Florida man accused of going 124 mph, tells troopers he ‘had to use the bathroom' Woman damages Little Caesars restaurant after being charged $1 for extra sauce KFC's secret recipe has just been leaked by Colonel Sanders supposed great great great nephew SUBSCRIBE: @NextRoundLive - / @nextroundlive FOLLOW TNR ON RUMBLE: https://rumble.com/c/c-7759604 FOLLOW TNR ON SPOTIFY: https://open.spotify.com/show/7zlofzLZht7dYxjNcBNpWN FOLLOW TNR ON APPLE PODCASTS: https://podcasts.apple.com/us/podcast/the-next-round/id1797862560 WEBSITE: https://nextroundlive.com/ MOBILE APP: https://apps.apple.com/us/app/the-next-round/id1580807480 SHOP THE NEXT ROUND STORE: https://nextround.store/ Like TNR on Facebook: / nextroundlive Follow TNR on Twitter: / nextroundlive Follow TNR on Instagram: / nextroundlive Follow everyone from the show on Twitter: Jim Dunaway: / jimdunaway Ryan Brown: / ryanbrownlive Lance Taylor: / thelancetaylor Scott Forester: / scottforestertv Tyler Johns: /TylerJohnsTNR Sponsor the show: sales@nextroundlive.com #SEC #Alabama #Auburn #secfootball #collegefootball #cfb #cfp #football #sports #alabamafootball #alabamabasketball #auburnbasketball #auburnfootball #rolltide #wareagle #alabamacrimsontide #auburntigers #nfl #sportsnews #footballnews Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Dr. Jerad Henson welcomes Ich Stewart, founder of the Public Timber Project, to share how a group of Arkansas duck hunters turned frustration into action. What started with a simple boat ramp cleanup has grown into a multi-state grassroots conservation movement giving public land hunters a voice, building community, and addressing issues like access, habitat pressure, and hunting culture. From partnering with researchers and agencies to mentoring new hunters, the Public Timber Project is reshaping how waterfowlers care for the resource and each other.PUBLIC TIMBER PROJECT WEBSITE!PUBLIC TIMBER PROJECT on Facebook!Listen now: www.ducks.org/DUPodcastSend feedback: DUPodcast@ducks.org

WE are finally back in the WICC studio and we are talking fall soups and stews plus grocery prices with Chef DAn Monroe from the PAntry in Fairfield

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Shop TODAY lifestyle expert Makho Ndlovu shares must-have products in fashion, beauty, home, and more. Also, Hoda returns with a special surprise tied to one man's inspiring story. Plus, chef Paola Velez whips up a bodega brownie whoopie pie in honor of Hispanic Heritage Month. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

It's a sweet one this week — literally. Momma Ashley and Whitney earned a shared second place at the North Haven Gardens Pie Contest for the bourbon pecan pie, though Whitney is still convinced the family's crack pie was robbed after being completely devoured before voting ended. Courtney shares her own baking adventure of making three dozen brownies for the school carnival, which somehow required five grocery runs in one morning. And because she's always thinking ahead, Momma pitches North Haven Garden on cooking classes using their herbs and veggies, turning pie day into her next big idea. What you'll hear: What we've been cookin', who we've been entertainin', and any kitchen conundrums of the week... often in our Momma's Texas accent Chatting with siblings about what it was like around their dinner table growing up, favorite family recipes and stories that celebrate moms Interviews with celebrity chefs, restaurateurs, and culinary entrepreneurs about the influence and inspiration from their moms Weekly recipes from us and our guests posted out the Hey Sis, Eat This website - Website: https://www.heysiseatthis.com   - Recipes from our Us and Our Guests: https://www.heysiseatthis.com/our-recipes  - Call into the Hey Sis Hotline: 1-866-4 HEY SIS or 1-866-443-9747 - Email: hello@heysiseatthis.com   - Instagram: https://www.instagram.com/heysiseatthis/  - Facebook: https://www.facebook.com/heysiseatthis  - YouTube: https://www.youtube.com/@heysiseatthis 

Join Swoopes and Soup as they break down the book of Joshua as a whole and discover where our trajectory will take us this quarter.

Today we discuss the often maligned Goldenrod, a plant with great medicinal value.  (BTW, that company I was trying to remember is Grim Workshops).Please subscribe to my youtube channel:  https://www.youtube.com/channel/UCzuBq5NsNkT5lVceFchZTtgThe Spring Foraging Cook Book is available in paperback on Amazon: https://www.amazon.com/dp/B0CRP63R54Or you can buy the eBook as a .pdf directly from the author (me), for $9.99: https://southernappalachianherbs.blogspot.com/2024/01/the-spring-foraging-cookbook.htmlYou can read about the Medicinal Trees book here https://southernappalachianherbs.blogspot.com/2021/06/paypal-safer-easier-way-to-pay-online.html or buy it on Amazon: https://www.amazon.com/dp/1005082936PS. New in the woodcraft Shop: Judson Carroll Woodcraft | SubstackRead about my new books:Medicinal Weeds and Grasses of the American Southeast, an Herbalist's Guidehttps://southernappalachianherbs.blogspot.com/2023/05/medicinal-weeds-and-grasses-of-american.htmlAvailable in paperback on Amazon:https://www.amazon.com/dp/B0C47LHTTHandConfirmation, an Autobiography of Faithhttps://southernappalachianherbs.blogspot.com/2023/05/confirmation-autobiography-of-faith.htmlAvailable in paperback on Amazon:https://www.amazon.com/dp/B0C47Q1JNKVisit my Substack and sign up for my free newsletter: https://judsoncarroll.substack.com/Read about my new other books:Medicinal Ferns and Fern Allies, an Herbalist's Guide https://southernappalachianherbs.blogspot.com/2022/11/medicinal-ferns-and-fern-allies.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0BMSZSJPSThe Omnivore's Guide to Home Cooking for Preppers, Homesteaders, Permaculture People and Everyone Else: https://southernappalachianherbs.blogspot.com/2022/10/the-omnivores-guide-to-home-cooking-for.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0BGKX37Q2Medicinal Shrubs and Woody Vines of The American Southeast an Herbalist's Guidehttps://southernappalachianherbs.blogspot.com/2022/06/medicinal-shrubs-and-woody-vines-of.htmlAvailable for purchase on Amazon https://www.amazon.com/dp/B0B2T4Y5L6andGrowing Your Survival Herb Garden for Preppers, Homesteaders and Everyone Elsehttps://southernappalachianherbs.blogspot.com/2022/04/growing-your-survival-herb-garden-for.htmlhttps://www.amazon.com/dp/B09X4LYV9RThe Encyclopedia of Medicinal Bitter Herbs: https://southernappalachianherbs.blogspot.com/2022/03/the-encyclopedia-of-bitter-medicina.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0B5MYJ35RandChristian Medicine, History and Practice: https://southernappalachianherbs.blogspot.com/2022/01/christian-herbal-medicine-history-and.htmlAvailable for purchase on Amazon: www.amazon.com/dp/B09P7RNCTBHerbal Medicine for Preppers, Homesteaders and Permaculture People: https://southernappalachianherbs.blogspot.com/2021/10/herbal-medicine-for-preppers.htmlAlso available on Amazon: www.amazon.com/dp/B09HMWXL25Podcast: https://www.spreaker.com/show/southern-appalachian-herbsBlog: https://southernappalachianherbs.blogspot.com/Get Prepared with Our Incredible Sponsors! Survival Bags, kits, gear www.limatangosurvival.comEMP Proof Shipping Containers www.fardaycontainers.comThe Prepper's Medical Handbook Build Your Medical Cache – Welcome PBN FamilyPack Fresh USA www.packfreshusa.comSupport PBN with a Donation https://bit.ly/3SICxEq

Topics discussed on today's show: National Hair Day, Coming Up in October, Stagecoach Performers, Birthdays, History Quiz, KFC's Recipe, Taliban Internet, Trump Tariffs, Selecting Kumari, Studio Session with Christian James Hand, Reading Rainbow, Calling in Sick, Stagecoach, Acting Sick, Sports News, Animal Carvers, Coming up in October, and Apologies.

Hey Well Read Baddies! We're back with chapters 21–24 of Happy Land by Dolen Perkins-Valdez. In this episode, we unpack Nikki's discoveries about heirs' property law, the heartbreaking history of Black land loss, and her tense confrontation with one of the Thomas brothers. Whether you're reading along or just here for the conversation, grab your copy of Happy Land and tune in as we cross the halfway point of the book! Next chapters: 25-28 00:00 Intro 02:02 Church Announcements 02:47 Coffee Break 14:27 Get into the Chapter We can't wait to hear from you! :) Please send any questions or comments about this episode to shewellread@gmail.com or use the form at the bottom of the SWR Podcast page: https://www.shewellread.com/contact OR leave us a Voice Note at https://www.speakpipe.com/shewellread‬ Follow SHE WELL READ! Instagram: https://www.instagram.com/shewellread/ TikTok: https://vm.tiktok.com/ZMeDCLdTX/ Threads: https://www.threads.net/@shewellread Substack- https://substack.com/@shewellread Bookum- https://app.bookumapp.com/clubs/668ad565858c97a7faafafb1 Bookshop Storefront- https://bookshop.org/shop/shewellread More links including discount codes: https://bio.site/shewellread Learn more about your ad choices. Visit megaphone.fm/adchoices

Kate, Kristin, Molly and Andrea meet up to launch Season 8 with a grab bag of topics, including free speech in the cookbook space, thoughts around using Chat GPT and AI as tools for writing and recipe creation, and checking in on 'Happy Robot Voice'. They discuss the need for friction in writing and the development of personal voice, taste and expertise before diving into thoughts around the current state of cookbook design. They share some ideas for social media growth, selling book projects, and what to keep in mind for an effective and empowered recipe testing process before teasing a few upcoming episodes for Season 8. Stay tuned!Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsEverything Cookbooks Episode ListEverything Cookbooks: Cookbook Comp Titles: What They AreKristin's newsletterAnthropic's ClaudeJane Black's article in the Wall Street Journal about AI-written recipesThe Deep Life podcast by Cal NewportAI EpisodeHappier podcast with Gretchen RubinWhen Your Comp Isn't a Book post by Neon PublishingKathleen Schmidt, Publishing Confidential Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show 

From Chicken Nuggets to PlantWise: Allie's Vegan Plant-Based Journey | The Maxime Sigouin Podcast Ep. #408Ali's Youtube Chanel: https://www.youtube.com/channel/UCGrQa7v7G9e2m61DAT6UKKAAli's podcast: https://www.plantwhys.com/podcasts/eat-meat-sparingly-a-word-of-wisdom-podcastWebsite: https://www.plantwhys.com/Recipe blog: https://www.plantwhys.com/blogJoin our Free Fit Vegan weekly newsletter: https://fit-vegan-coaching.kit.com/newsletterInterested in working with our world class team, Book your application call here: http://book.fitvegancoaching.com/podcastIn this episode of the Fit Vegan Podcast, I sit down with Alisia Essig, creator of the YouTube channel Plant Wise. After her husband's stroke and her dad's sudden heart attack, Ali dove deep into plant-based nutrition to protect her family's health. She shares the challenges and wins of making the switch, along with practical tips for staying consistent—like quick recipes, getting enough protein, and finding balance with exercise as we age. Ali also talks about her new podcast Eat Meat Sparingly, inspired by her faith, and the mindset shifts that helped her turn hardship into purpose.In This Episode, We Cover: [00:00–06:26] Meet Alisia Essig: From Family Health Scares to a Plant-Based Mission.[06:27–33:49] Embracing Plant-Based Eating, Launching Plant Wise, and Sharing Recipes That Inspire.[33:50–40:42] Getting Enough Protein on a Plant-Based Diet, The Role of Strength Training, and Overcoming Health Challenges.[40:43–51:24] From Pilates to Strength Training, Why Protein Matters for Women, Shifting Goals from Aesthetics to Strength, and Avoiding Common Pitfalls.[51:25–01:04:45] Finding Balance with a Flexitarian Approach, Supplements vs. Medications, Key Takeaways from How Not to Die, and Prioritizing Rest, Family, and Health.[01:04:46–01:09:33] The Power of Asking for Help, Final Reflections, and Closing Thoughts.Key Quotes“There's no genetic history, there's no heart arrhythmia. There really was no explanation, and they said because he has had one stroke, he's actually likely to have another stroke in the future. So you really do need to take following a heart healthy diet more seriously. And what is a heart healthy diet?" -Ali."People over-complicate the process of preparing food because they're trying to hit every single little vitamin and mineral inside of one meal and they just think it seems like a science experiment for them to be able to hit everything in one meal when they start."-Maxime.My name is Maxime Sigouin. I am the founder of Fit Vegan Coaching and Empire Builders Agency. I have a passion for serving and helping people live to their fullest potential.Book Your FREE Consultation Call Here: http://book.fitvegancoaching.com/podcast- Follow me on Instagram: https://www.instagram.com/maximesigouinofficial/- Join our FREE Fit Vegan Community: www.freefitvegancommunity.com- Youtube...

We talk about Sports...most of the time. 

Cedric the Entertainer and Anthony Anderson bring their own BBQ to the kitchen today – from their joint AC Barbecue. And since there's no outdoing THAT, I'm cookin' up the Instagram-worthy sizzling cheese smash burger. We talk about The Cabin, what words white guys can use, and how Gege Kreischer went ballistic when she met Cedric. And I do my best not to burn down the house. Follow Cedric - https://www.instagram.com/cedtheentertainer  Anthony - https://www.instagram.com/anthonyanderson  Recipes: https://www.somethingsburning.show/recipes-season-5 Sponsors: NASCAR - You're not gonna want to miss this racing action – Sunday at the Charlotte ROVAL – 3PM Eastern on USA. DraftKings - New Customers Bet $5 Get $200 in Bonus Bets If Your Bet Wins. Sign up using https://dkng.co/burning or through my promo code BURNING. #DKPartner EveryPlate - Try EveryPlate and get $1.99 per meal on your first box. Go to https://everyplate.com/podcast and use code BURNING199 to claim your offer. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg  For all TOUR DATES: http://www.bertbertbert.com  For Fully Loaded: https://fullyloadedfestival.com   For Merch: https://store.bertbertbert.com  YouTube▶ http://www.YouTube.com/user/Akreischer  X▶ http://www.Twitter.com/bertkreischer   Facebook▶ http://www.Facebook.com/BertKreischer   Instagram▶ http://www.Instagram.com/bertkreischer   TikTok▶ http://www.TikTok.com/@bertkreischer  Text Me▶ https://my.community.com/bertkreischer  Learn more about your ad choices. Visit megaphone.fm/adchoices

From Minnesota duck hunts to winning the Federal Duck Stamp, Scot Storm shares his story with Katie Burke, offering insight into the creative process, the emotional power of art, and his life as a commissioned wildlife artist.Listen now: www.ducks.org/DUPodcastSend feedback: DUPodcast@ducks.org

Chef and New York Times bestselling author Jake Cohen joins Zibby to discuss his fun, unfussy, and inventive new cookbook, DINNER PARTY ANIMAL: Recipes to Make Every Day a Celebration. Jake describes his shy childhood in Queens, how hosting early dinner parties helped him build confidence and community, and his journey from restaurant kitchens to cookbook success. He also discusses the joy and intimacy of gathering people around the table, the role of Shabbat in his life, a few of the fabulous recipes (such as brown butter Parker House rolls and tiramisu cake), and why hosting should feel fun rather than intimidating.Purchase on Bookshop: https://bit.ly/46t9aO5Share, rate, & review the podcast, and follow Zibby on Instagram @zibbyowens!JOIN ME! I'm hosting four events on September 19, 25th and 30th in NYC and on October 4th in Greenwich, CT. Get your tickets here! (Music by Morning Moon Music. Sound editing by TexturesSound. To inquire about advertising, please contact allie.gallo@acast.com.) Hosted on Acast. See acast.com/privacy for more information.

What if being at your ideal weight felt easy? Imagine making nourishing food choices on autopilot, craving healthy meals, loving how you feel in your body, and having energy, confidence, and vitality every single day—without the mental drama of dieting.In this episode of the Pleasure Project Podcast, I walk you through the six simple steps that create a lifestyle where your ideal weight becomes effortless and sustainable. These are the same practices I've used to maintain my weight—even through perimenopause—while feeling amazing in my body.You'll learn:Step 1: Why planning your meals ahead of time protects you from willpower burnout.Step 2: The food protocol that eliminates cravings and makes weight loss sustainable.Step 3: The inner mindset and identity shifts needed for lasting change.Step 4: How lifestyle rhythms—sleep, stress management, and daily routines—affect your weight.Step 5: The power of hydration as one of the simplest weight-loss tools.Step 6: How to approach movement in a way that builds energy and strength without relying on exercise alone.This isn't about quick fixes, diets, or willpower battles. It's about creating an identity and a lifestyle that naturally supports your body's best health.✨Click here to join the upcoming Sugar DetoxIf this episode inspired you, please share it and leave a review—it helps more women find this work.Click here to join The Pleasure Project Program

Cook at seafood restaurant goes above and beyond to save a regular customer who had not shown up for his daily cup of gumbo in a few days, McDonald's is bringing back Monopoly for the first time in 10 years and the odds of winning are pretty insane, Man claiming to be Colonel Sanders' great-great-great nephew says KFC 'blocked him' and 'sexualized' The Colonel so he released the secret chicken recipe

There can be only one ... Bob. The brothers break down the dismissal of manage Bob Melvin. Were they surprised? Do they agree? What kind of manager do they want to replace him?They took a minute or two to make simple cocktails, Matthew is drinking and Old Fashioned while Ben is drinking a Gin & Ginger Beer. Recipes below.Matthew's Simplified Old Fashioned2 oz bourbon¾ oz demerara gum syrup2 dashes Angostura bittersOrange peel (for garnish)Luxardo cherry (for garnish)Combine bourbon, demerara gum syrup, and bitters in a mixing glass with ice and stir until well-chilled. Strain into a rocks glass over a large ice cube. Express the oil from an orange peel over the drink. Garnish with the orange peel and a Luxardo cherry.Gin & Ginger Beer2 oz London dry gin3-4 oz Ginger beer7 Brandied cherries for garnishAdd gin a four cherries to an empty high ball glass. Fill glass with ice. Top with ginger beer and remaining cherries.#ripgin #youcrankyoldbattleaxe

If you've been wanting to get started with reading your Bible and prayer journaling, but you don't know where to even start, or how you're supposed to do it, this episode is for you. Incorporating practices like prayer journaling can help you focus your thoughts and see God's fingerprints all over your story. Today, I'm sharing some tips and the recipe I use to journal t help you get started. Feel free to make it your own and ask any questions you have along the way! Resources mentioned in this episode: YouVersion Bible app - https://www.youversion.com/the-bible-app/ Streetlights Bible app - https://www.streetlightsbible.com/ The Bible Recap Podcast by Tara-Leigh Cobble - https://www.thebiblerecap.com/podcast Connect with us! Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.pzazzonline.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠www.facebook.com/pzazzartstudio⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram- ⁠⁠⁠⁠⁠⁠⁠⁠⁠www.instagram.com/pzazzartstudio⁠⁠⁠⁠⁠⁠⁠⁠⁠  Text us: 1-334-249-1818

I've done good deals and I've done bad deals—and the difference wasn't luck. It came down to whether the right ingredients were in the mix. In this episode, I share the 7 key ingredients that make up the recipe for a truly good deal in multifamily investing: Price (and why chasing discounts alone can be a trap) Money in the bank & proof of funds Broker and seller relationships Operations and management Creative tools & terms (like seller financing) Team & infrastructure Personal readiness & discipline When you put these ingredients together, you've got a recipe that sets you up for long-term success. Miss even one, and the whole deal can fall apart. Listen in as I walk through how I've applied these ingredients—sometimes the hard way—and how you can use them to consistently find and close better deals.

This week we are joined by Rachel Linden! Rachel is a novelist and international aid worker whose adventures in fifty countries around the world provide excellent grist for her writing. She is the author of The Magic of Lemon Drop Pie and Recipe for a Charmed Life and several other novels, including her latest The Secret of Orange Blossom Cake. The Magic of Lemon Drop Pie was turned into a Hallmark movie in 2024. Currently Rachel lives with her family on a sweet little island in the Pacific Northwest where she enjoys creating stories about strong women facing big challenges, food, travel, and second chances at love, all with a happy ending and a touch of magical realism.In this episode, Carly and Rachel Linden explore personal transformations, the impact of homeschooling, and the journey of becoming an author. They discuss the significance of embracing change in one's 40s, the challenges and joys of working with women in crisis, and the art of storytelling through magical realism. Rachel shares her experiences as an expat, her writing process, and the excitement of having her book adapted into a film. The conversation also touches on the importance of nurturing a love for reading in children and the joy of connecting with readers.Recommendations From This Episode: Alone Writing Romance with a Paranormal Twist with Author Ashley Poston - Season 5, Episode 16A Second Chance Scottish SummerFollow Rachel Linden: @rachellinden_writerFollow Carly: @carlyjmontagFollow Emily: @thefunnywalshFollow the podcast: @aloneatlunchpodPlease rate and review the podcast! Spread the word! Tell your friends! Email us: aloneatlunch@gmail.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

From a handwritten card in an avocado-green Tupperware box to a top-selling, gluten-free coffee liqueur poured across Colorado and beyond—this founder story is packed with grit, family legacy, and smart growth. David and Monica Kowalski share how Lebowski's Taproom (a Lebowski-themed spot in Colorado Springs) turned a house-made coffee liqueur into a rapidly expanding brand—pre-selling 1,500 bottles, landing marquee accounts, and building community through unforgettable cocktail experiences.Talking points:Rediscovering a long-lost, handwritten family recipe and perfecting it in-houseTurning a taproom “house pour” into a commercial product with Black Hat DistilleryPre-selling 1,500 bottles before launch and scaling into restaurants and liquor storesWhy the liqueur is different: gluten-free, no additives or caramel coloring, vodka-based, Colombian coffee, coffee-forward flavorCreative cocktail applications (espresso martinis, white Russians, tequila riffs) and menu education for restaurantsLicensing and expansion strategy (CO, FL, TX, CA, NY) and the realities of state-by-state permitsMarketing what actually works for hospitality now: events, experience, and daily contentBuilding a team culture with low turnover and “connection-first” serviceFive-year vision: second location, franchise conversations, national and international distributionEntrepreneur lessons: paperwork, patience, controlled chaos, and relentless outreach     This episode is NOT sponsored. Some product links are affiliate links, meaning we'll receive a small commission if you buy something.===========================⚡️PODCAST: Subscribe to our podcast here ➡ https://elevatemedia.buzzsprout.com/⚡️Need post-recording video production help? Let's chat ➡ https://calendly.com/elevate-media-group/application⚡️For Support inquires or Business inquiries, please email us at ➡︎ support@elevate-media-group.comOur mission here at Elevate Media is to help purpose-driven entrepreneurs elevate their brands and make an impact through the power of video podcasting.Disclaimer: Please see the link for our disclaimer policy for all our episodes or videos on the Elevate Media and Elevate Media Podcast YouTube channels. https://elevatemediastudios.com/disclaimer Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

** Book in for Inventium’s GenAI Productivity Upgrade here: https://inventium.com.au/genai-cohort/ ** AI isn’t just for work. From helping you plan meals to keeping your kids entertained, it can be a powerful tool for everyday life. In this episode, Inventium’s AI expert Neo Aplin joins Amantha to share 25 practical ways to use AI at home, including: Smart shopping with fridge photos and food lists Recipe ideas based on what’s already in your pantry Batch meal prep and planning Laundry and cleaning hacks for tricky stains Personalised fitness advice Fun activities for kids, from Dr. Seuss–style poems to colouring pages Plant identification and care tips Holiday planning and packing lists If you’ve ever wondered how AI can make your life outside of work simpler (and a little more fun) this episode has you covered. My latest book The Health Habit is out now. You can order a copy here: https://www.amantha.com/the-health-habit/ Connect with me on the socials: Linkedin (https://www.linkedin.com/in/amanthaimber) Instagram (https://www.instagram.com/amanthai) If you are looking for more tips to improve the way you work and live, I write a weekly newsletter where I share practical and simple to apply tips to improve your life. You can sign up for that at https://amantha-imber.ck.page/subscribe Visit https://www.amantha.com/podcast for full show notes from all episodes. Get in touch at amantha@inventium.com.au Credits: Host: Amantha Imber Sound Engineer: Martin ImberSee omnystudio.com/listener for privacy information.

In the final installment of this special series on waterfowl harvest estimation, Drs. Kathy Fleming and Paul Padding discuss the 2 critical surveys that are part of this process:  Migratory Bird Hunter Survey and Parts Collection Survey.  This episode sheds light on how these data are collected and used, and why none of this would be possible without the interest, cooperation, and participation by hunters.Listen now: www.ducks.org/DUPodcastSend feedback: DUPodcast@ducks.org

Dave opens the episode with musings on how quickly the world, especially the food world, seems to change. Then, he interviews Sarah Fennel, founder of Broma Bakery and author of 'Sweet Tooth.' They talk about what might be her best recipe: A recipe for success from a degree she didn't plan on using, pivoting into food blogging, and harnessing the power of social media. Dave wraps up the episode with Ask Dave. Follow Sarah Fennel on Instagram: https://www.instagram.com/bromabakery/?hl=en Learn more about Broma Bakery: https://bromabakery.com/ Get a copy of Sarah's book Sweet Tooth: https://www.penguinrandomhouse.com/books/734512/sweet-tooth-by-sarah-fennel-creator-of-broma-bakery/ Learn more about Food and Wine's Best New Chefs: https://www.foodandwine.com/2025-best-new-chefs-11777656 Listen to our recent episode with Donnie Madia: https://www.youtube.com/watch?v=zCMdkl18XtU Learn more about Andy Hearnden: https://www.andy-cooks.com/ Learn morea bout Josh Weissman: https://www.joshuaweissman.com/ Read David Epstein's Range: https://davidepstein.com/range/ Listen to our previous episode with David Epstein: https://open.spotify.com/episode/2oC8kunxYpP3lEJ0aOK7yc Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Look for the black carton in the egg aisle. Host: Dave Chang Guest: Sarah Fennel Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Rob Lowe and Adam Ray swing by the kitchen and it's as good as you're hoping it is. Between the low country she-crab soup, the pork crackling, and the stories that Rob shares – it's a dream come true. It doesn't hurt that Adam pulls out some of his best impressions and Rob offers marital advice. Follow Rob: https://www.instagram.com/roblowe   Adam: https://www.instagram.com/adamraycomedy  Recipes: https://www.somethingsburning.show/recipes-season-5 Sponsors: Original Grain Watches - Go to https://OriginalGrain.com/Bert, use promo code BERT for $50 off.  Cornbread Hemp - Just visit https://cornbreadhemp.com/BURNING and use promo code BURNING at checkout. Magic Spoon - Get 5 dollars off your next order at https://MagicSpoon.com/BURNING  Monarch Money - Use code BURNING at https://monarchmoney.com in your browser for half off your first year. That's 50% off your first year at https://monarchmoney.com with code BURNING. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg  For all TOUR DATES: http://www.bertbertbert.com  For Fully Loaded: https://fullyloadedfestival.com   For Merch: https://store.bertbertbert.com  YouTube▶ http://www.YouTube.com/user/Akreischer  X▶ http://www.Twitter.com/bertkreischer   Facebook▶ http://www.Facebook.com/BertKreischer   Instagram▶ http://www.Instagram.com/bertkreischer   TikTok▶ http://www.TikTok.com/@bertkreischer  Text Me▶ https://my.community.com/bertkreischer  Learn more about your ad choices. Visit megaphone.fm/adchoices