Podcasts about Rio Grande

O Papo Antagonista desta terça-feira, 4, abordou os impactos da expansão fiscal do governo Lula a curto e longo prazo.Felipe Moura Brasil, Duda Teixeira e Ricardo Kertzman conversaram sobre o tema com Aod Cunha, doutor em economia,conselheiro de administração de empresas e ex-secretário da Fazenda do Rio Grande do Sul.Papo Antagonista é o programa que explica e debate os principais acontecimentos do   dia com análises críticas e aprofundadas sobre a política brasileira e seus bastidores.     Apresentado por Felipe Moura Brasil, o programa traz contexto e opinião sobre os temas mais quentes da atualidade.     Com foco em jornalismo, eleições e debate, é um espaço essencial para quem busca informação de qualidade.     Ao vivo de segunda a sexta-feira às 18h.    Apoie o jornalismo Vigilante: 10% de desconto para audiência do Papo Antagonista  https://bit.ly/papoantagonista  Siga O Antagonista no X:  https://x.com/o_antagonista   Acompanhe O Antagonista no canal do WhatsApp. Boletins diários, conteúdos exclusivos em vídeo e muito mais.  https://whatsapp.com/channel/0029Va2SurQHLHQbI5yJN344  Leia mais em www.oantagonista.com.br | www.crusoe.com.br 

Neste episódio do LendaCast, recebo o compositor e pesquisador, André Hernandez, que veio pelo primeira ao LendaCast, para contar lendas assustadoras do Rio Grande do Sul, onde ele é proprietário de um café mal-assombrado.

Como derrotar o crime organizado? - Tarso Genro - Programa 20 Minutos

In June 1964, a Fort Bend County farmer discovered a headless, handless torso in a roadside ditch — a killing so cleanly done that investigators said only someone trained in anatomy could have done it. Sheriff “Tiny” Gaston and the Texas Rangers searched for weeks, but the victim was never identified. Then, just months later, another scene shocked Texas — Room 636 of San Antonio's Sheraton Gunter Hotel, where blood coated the walls and floor but no body was found. The man who'd checked in under a false name vanished, only to turn up two days later dead by suicide in another downtown hotel. His name was Walter Audley Emerick — a drifter, forger, and former airman who may have been responsible for far more than the crime in that room.From the rice fields of Fort Bend County to the marble halls of the Gunter, this episode follows the grim trail of the 1960s Texas torso murders and asks whether the mystery that began in the Rio Grande ended that night with a .22 in Room 536 — or if the real killer was still out there.If you have any information about the Fort Bend Torso Case of 1964, please contact the Sheriff's Office there at (281) 341-4665.If you have any information about Walter Audley Emerick or his victim, please contact the San Antonio Police at (210) 207-7635.Sources: The Houston Post, The Houston Chronicle, The San Antonio Express-News, thegunterhotel.com, historichotels.orgYou can support gone cold and listen to the show ad-free at https://patreon.com/gonecoldpodcastFind us at https://www.gonecold.comFor Gone Cold merch, visit https://gonecold.dashery.comFollow gone cold on Facebook, Instagram, Threads, TikTok, YouTube, and X. Search @gonecoldpodcast at all or just click https://linknbio.com/gonecoldpodcast #SanAntonio #FortBendCounty #TX #Texas #TrueCrime #TexasTrueCrime #ColdCase #TrueCrimePodcast #Podcast #ColdCase #Unsolved #Murder #UnsolvedMurder #UnsolvedMysteries #Homicide #CrimeStories #PodcastRecommendations #CrimeJunkie #MysteryPodcast #TrueCrimeObsessed #CrimeDocs #InvestigationDiscovery #PodcastAddict #TrueCrimeFan #CriminalJustice #ForensicFilesBecome a supporter of this podcast: https://www.spreaker.com/podcast/gone-cold-texas-true-crime--3203003/support.

Big Bend National Park is a place of vast beauty and haunting isolation—where the desert meets the Rio Grande and desolation and silence stretches for miles. But in February 2022, that silence was broken when rangers discovered an abandoned truck deep in the backcountry. Inside were the belongings of a man and his daughter—but no sign of either of them. What followed was a desperate search through one of the harshest landscapes in Texas, uncovering a story of survival, heartbreak, and the thin line between devotion and danger.Support the show!For bonus content join our Patreon!patreon.com/CrimeOfftheGridFor a one time donation:https://www.buymeacoffee.com/cotgFor more information about the podcast, check outhttps://crimeoffthegrid.com/Check out our Merch!!  https://in-wild-places.square.site/s/shopFollow us on Instagram https://www.instagram.com/crimeoffthegridpodcast/ and  (1) FacebookSources: https://cbsaustin.com/news/local/missing-dad-daughter-found-in-mexico-weeks-after-going-missing-in-big-bend-national-park-bexar-father-9-year-old-child-alive-well   https://bigbendsentinel.com/2022/05/18/june-trial-date-set-for-hector-flores-jr-man-indicted-on-child-endangerment-charge-after-going-missing-with-daughter-in-big-bend-national-park/ https://law.justia.com/cases/federal/appellate-courts/ca5/22-50910/22-50910-2025-02-20.html   https://bigbendsentinel.com/2022/11/16/hector-flores-jr-re-arrested-as-he-appeals-judgment-in-bbnp-child-endangerment-case/U.S. District Court Western District of Texas (San Antonio)CRIMINAL DOCKET FOR CASE #: 5:21-cr-00245-XR-1

Em mais um episódio mensal, o programa Entender Direito abordou em profundidade o instituto jurídico da ação rescisória. Essa classe processual autoriza, excepcionalmente, a reabertura de casos judiciais com trânsito em julgado. A jornalista Fátima Uchôa conversou com a advogada Luciana Robles de Almeida, mestre e doutora em direito pela Universidade Federal do Rio Grande do Sul (UFRGS), e com o professor e adjunto do Advogado-Geral da União, Paulo Mendes. Os convidados abordaram os desafios técnicos e jurídicos da ação rescisória, destacando uma série de precedentes do Superior Tribunal de Justiça (STJ) que admitem as revisões extraordinárias. Entender Direito é um programa mensal que traz discussões relevantes no meio jurídico, com a participação de juristas e operadores do direito debatendo cada tema à luz da legislação e da jurisprudência do STJ.       Confira a entrevista na TV Justiça, às quartas-feiras, às 11h30, com reprises aos sábados, às 7h. Na Rádio Justiça (104,7 FM – Brasília), o programa é apresentado de forma inédita aos sábados, às 7h, com reprise aos domingos no mesmo horário.         Além do canal do STJ no YouTube, está disponível nas principais plataformas de podcast, como Spotify.

O episódio 3 da 2ª temporada do Aqui Tem Experiência, naRecord News Maranhão, foi ao ar com a participação especial de Katiano Alves,diretor comercial da Incorporadora Amorim Coutinho, presente em São Paulo,Maranhão, Rio Grande do Norte, e Piauí.  Durante a entrevista, falamos sobre: ✅ Estratégias comerciais✅ Experiência do cliente eencantamento✅ Marketing estratégico Confira!

Série histórica Nossas Origens, um recorrido desde os primórdios até o tempo dos nossos tataravós. Com produção e apresentação de Martim Cesar Gonçalves. Inéditos, quintas feiras, às 11:15h na Radiosul.net

No Timeline de hoje, Nelson Sirotsky, Pedro Sirotsky e o jornalista Túlio Milman falam sobre o lançamento do livro que conta a trajetória de Maurício Sirotsky, fundador do Grupo RBS. Eles relembram histórias da carreira e o legado de Maurício Sirotsky para a comunicação no Rio Grande do Sul e no país.#RádioGaúcha #GrupoRBS 

Neste episódio do LendaCast, recebo a mãe-de-santo, conhecida como Mãe Michelly da Cigana, que retorna ao LendaCast para contar como ficou o santuário de Belzebu, que ela construiu em Viamão no Rio Grande do Sul.

O piso do professor no Rio Grande do Norte, venceu a educação

Boletim JCC produzido por iniciativa da Mega Brasil Comunicação em parceria com a Rede Reputação e Influência, com informações diretamente do Rio Grande do Sul, através da agência Martha Becker Connections.Apresentação por Giovanni Andrade.

*Fique bem-informado com as notícias do Programa Agronegócio Hoje de 30/10/2025*  

Three years after a suitcase containing a man's torso surfaced in the Rio Grande near El Paso, another horror emerged—this time in the pine woods of East Texas. On February 3, 1962, two brothers seining minnows in a roadside ditch off U.S. Highway 59 north of Cleveland discovered two cardboard boxes wired together and packed with cement. Inside was the severed torso of a woman. Her head, arms, and legs were missing.San Jacinto County Sheriff Lewis Woodruff and Constable Collis Everitt called in the Texas Rangers and Houston pathologist Dr. Joseph Jachimczyk. The autopsy revealed crude dismemberment, a missing heart, and faint teeth marks on the torso. Nine pieces of women's clothing surrounded the body, all stripped of laundry tags. Every clue, as few as there were, pointed toward Houston.Investigators chased leads across Texas and beyond.Between the 1959 discovery in El Paso and the 1962 killing in San Jacinto County lay nearly eight hundred miles, three years, and two nameless victims—each drained of blood, each missing a heart. The phantom butcher once dubbed “Mack the Knifer” disappeared without a trace, leaving the questions of who they were and why they died buried with them.If you have any information about the 1962 San Jacinto Torso Case, please call the sheriff's office there at (936) 653-4367.Sources: The El Paso Times, The El Paso Herald-Post, The Houston Post, The Houston Chronicle, The Sarasota Journal, The Fort Lauderdale NewsYou can support gone cold and listen to the show ad-free at https://patreon.com/gonecoldpodcastFind us at https://www.gonecold.comFor Gone Cold merch, visit https://gonecold.dashery.comFollow gone cold on Facebook, Instagram, Threads, TikTok, YouTube, and X. Search @gonecoldpodcast at all or just click https://linknbio.com/gonecoldpodcast #SanJacintoCounty #TX #Texas #TrueCrime #TexasTrueCrime #ColdCase #TrueCrimePodcast #Podcast #ColdCase #Unsolved #Murder #UnsolvedMurder #UnsolvedMysteries #Homicide #CrimeStories #PodcastRecommendations #CrimeJunkie #MysteryPodcast #TrueCrimeObsessed #CrimeDocs #InvestigationDiscovery #PodcastAddict #TrueCrimeFan #CriminalJustice #ForensicFilesBecome a supporter of this podcast: https://www.spreaker.com/podcast/gone-cold-texas-true-crime--3203003/support.

Não é de hoje que a quântica carrega um ar de misticismo e a reputação de ser a solução para os mais diversos tipos de problemas, sejam eles relacionados ao corpo ou à alma. Essa fama faz com que o termo seja usado de maneira irresponsável por charlatões que procuram lucrar com a venda de produtos e serviços pseudocientíficos, baseados em mentiras. Mas fato é que a quântica tem, sim, muitas aplicações reais e é uma área muito importante da ciência - não à toa, foi o tema central do Prêmio Nobel de Física em 2025. Por isso, no quarto episódio da série Parcerias, produzido por Eduarda Moreira e Mayra Trinca junto com o Fronteiras da Ciência, da UFRGS, e em comemoração ao centenário da Física Quântica, trazemos dicas e informações que ajudam a diferenciar o que é do que não é quântica. ___________________________________________________________________ ROTEIRO Eduarda: Imagina a seguinte cena: um professor entra na sala de aula no primeiro dia do curso e diz: Pedro: Hoje é um dia muito emocionante pra mim porque vamos começar a estudar Mecânica Quântica, e faremos isso até o fim do período. Agora, eu tenho más notícias e boas notícias: a má notícia é que é um assunto um pouco difícil de acompanhar intuitivamente, e a boa notícia é que ninguém consegue acompanhar intuitivamente. O Richard Feynman, uma das grandes figuras da física, costumava dizer que ninguém entende mecânica quântica. Então, de certa forma, a pressão foi tirada de vocês, porque eu não entendo, vocês não entendem e Feynman não entendia. O ponto é que…o meu objetivo é o seguinte: nesse momento eu sou o único que não entende mecânica quântica nessa sala, mas daqui uns sete dias, todos vocês serão incapazes de entender mecânica quântica também, e aí vão poder espalhar a ignorância de vocês por vários lugares. Esse é o único legado que um professor pode desejar! Guili: Isso realmente aconteceu! O físico indiano Ramamurti Shankar, professor da Universidade de Yale, nos Estados Unidos, ficou famoso por esse discurso de boas-vindas - um tanto quanto sincero - aos seus alunos. Eduarda: Se a quântica é esse negócio tão complicado de entender até pra especialistas da área, imagina pra gente que nem lembra mais as equações que decorou pro vestibular. Não é à toa que muita gente usa o termo “quântico” pra dar um ar científico a produtos que não têm nada de científico, muito menos de quântico. Guili: A lista é bastante longa: tem “terapia quântica”, “coach quântico”, “sal quântico”, “emagrecimento quântico”... eu tenho certeza que você já se deparou com algum desses por aí. Mas, afinal, como saber o que não é, e, principalmente, o que realmente é a ciência quântica? Eduarda: É isso que eu, Eduarda Moreira, e o Guili Arenzon vamos te contar no episódio de hoje, que é uma parceria entre o Oxigênio e o Fronteiras da Ciência, podcast de divulgação científica do Instituto de Física da Universidade Federal do Rio Grande do Sul. Eduarda: Esse episódio é mais um da série comemorativa dos 10 anos do Oxigênio! Marcelo Knobel: Então, recentemente eu recebi um, inclusive de um aluno, que era uma mesa quântica estelar para resolver processos judiciais, para dar um exemplo extremo do que pode acontecer, mas tem aí cursos de pedagogia quântica, brincadeira quântica para criança, tem pulseiras quânticas e assim vai, é infinita a imaginação humana. Guili: Esse é o Professor Marcelo Knobel Marcelo Knobel: …eu sou professor de Física da Unicamp, sou professor há mais de 35 anos, fui reitor da Unicamp, atualmente estou em Trieste, na Itália, como diretor executivo da Academia Mundial de Ciências para Países em Desenvolvimento. E tenho trabalhado com divulgação científica, com gestão universitária, gestão da ciência, e é um prazer estar aqui com vocês. Guili: O Marcelo tem um gosto pessoal por investigar pseudociências, especialmente as quânticas, o que faz sentido, já que ele também é físico. Eduarda: Então,

A semana começa com relatos de chuvas sobre o Mato Grosso do Sul e Paraná, enquanto a região central aguarda pela regularização do período chuvoso ainda na próxima semana.Na retaguarda, uma nova frente fria deverá aparecer ao final do mês, baixando as temperaturas no Rio Grande do Sul, sul de Minas e São Paulo. Assista pelos tópicos:0:37 Condições para essa semana2:07 Chuvas irregulares na região central3:03 Atenção com o avanço da semeadura3:22 Quando a chuva vem para região central3:52 Nova massa de ar frio✅ Conheça nossas soluções:https://ihara.com.br/produtos/#IHARA #Agricultura #Agronegócio #BoletimDoClima #PrevisãoDoTempo #BoletimMeteorológico #Agro #Chuva #Soja #MilhoBem-vindo(a) ao canal da IHARA!Desde 1965, a IHARA trabalha ao lado do agricultor. Com mais de 80 produtos no portfólio para atender mais de 100 culturas diferentes, temos como propósito solucionar o dia a dia do agricultor no campo e contribuir com o progresso da agricultura brasileira. Aqui no canal, você vai encontrar muitos conteúdos de qualidade, produzidos em parceria com grandes especialistas do mercado, para ajudar você em seus desafios.Tags: IHARA, Agricultura, Agronegócio, Boletim do clima, Previsão do tempo, Boletim meteorológico, Agro, Chuva, Safra 2025/26

Em entrevista ao programa Olho Vivo da Rádio Sideral, nesta sexta-feira, 24 de outubro, o casal diocesano do Encontro de Casais com Cristo (ECC), Deliane Assunção Ponzi e Ariosto Rafael Ponzi, e o Padre Valtuir Bolzan, detalharam a realização do 90º Encontro Regional Sul 3 do ECC. O evento ocorre em Getúlio Vargas desta sexta até domingo, 26 de outubro, reunindo casais diocesanos e religiosos de todo o Rio Grande do Sul para avaliar os trabalhos de 2025 e programar as ações para 2026.As atividades ocorrem no CTG Tropilha Crioula e na Paróquia Imaculada Conceição. O encontro contará com a presença do Arcebispo de Passo Fundo, Dom Rodolfo Weber.

We open this week's update with a look at how DHS is navigating the fourth week of a government shutdown amid tightening resources, rising threats, and a surge in violence against federal personnel. Up first, Secretary Kristi Noem unveils “Operation River Wall,” a fortified mix of water barriers, drones, and heavily armed Coast Guard patrols along the Rio Grande river. We then turn for a look at the rising number of assaults and vehicle-ramming attacks on U.S. Border Patrol and ICE agents, which has seen a 20% rise since October 1. An expanded written version of this report can be found in our weekly Threat Journal email newsletter. You can subscribe for free by visiting https://www.ThreatJournal.com. A link to this issue will be sent to you immediately via email. AlertsUSA Homepage http://www.AlertsUSA.com – (Homeland Security Alerts for Mobile Devices) AlertsUSA on Facebook https://www.facebook.com/alertsusa AlertsUSA on Twitter https://twitter.com/alertsusa Threat Journal on Twitter https://twitter.com/threatjournal Threat Journal Homepage https://www.ThreatJournal.com

Candiota, no Rio Grande do Sul, é um dos municípios com maior PIB per capita do país, mas depende quase totalmente do carvão e dos repasses federais para sobreviver. E o caso dela está longe de ser isolado. Mais da metade dos municípios brasileiros vive uma crise silenciosa: não geram receita suficiente para pagar salários de prefeitos, vereadores e servidores. Desde 1988, uma “febre” de emancipações municipais criou mais de 1.500 novas cidades, muitas delas sem base econômica, sem população ativa e sem perspectivas. Hoje, 97% dos municípios com menos de 5 mil habitantes arrecadam menos de 10% das próprias receitas. Enquanto o Sul e o Sudeste enfrentam o envelhecimento e o êxodo populacional, o Norte e o Nordeste vivem uma dependência crônica do Fundo de Participação dos Municípios (FPM). Este episódio mostra como o Brasil criou cidades inviáveis — e por que talvez precise fundi-las para sobreviver. Por que as cidades brasileiras não se sustentam?

Ricardo Bartz, presidente da CDL Santa Cruz, falou no Direto ao Ponto sobre a agenda em Brasília e pautas do setor do varejo levadas pela Federação Varejista do Rio Grande do Sul.

O Humanista recebe a pesquisadora Soraya Damasio Bertoncello para entender os atravessamentos de gênero e sexualidade no futebol gaúchoO Rio Grande do Sul e a torcida do Grêmio ficaram em êxtase com uma notícia veiculada nas últimas semanas em todo o país. O início das gravações de uma série (que também será filme) sobre a Coligay, primeira torcida organizada LGBTQIAP+ do país, animou a arquibancada de quem torce por um futebol mais justo e inclusivo. A produção audiovisual será protagonizada por Irandhir Santos e ainda não tem data de lançamento. As gravações iniciaram dia 5 de outubro e estão sendo ambientadas em Porto Alegre.Criada por torcedores do Grêmio abertamente gays em 1977, a torcida encarou a repressão e o preconceito dentro dos estádios e nas ruas, durante a Ditadura Cívico-Militar. O título Coligay era uma junção da palavra gay com Coliseu, nome de uma boate da qual um dos criadores da torcida era gerente. Apagada e silenciada por muito tempo, o legado dessa torcida, porém, tem sido retomado pelo time e pela comunidade gremista nos últimos anos. Para entender a importância de uma produção audiovisual que valoriza essa torcida representativa e debater sobre onde estamos e onde devemos chegar para promover a inclusão nos estádios, o #ConversaHumanista desta sexta-feira recebe Soraya Damasio Bertoncello, doutoranda em Comunicação na Pontifícia Universidade Católica do Rio Grande do Sul (PUCRS), jornalista e publicitária que estuda como as questões de gênero e sexualidade atravessam o mundo do futebol.A conversa é conduzida pelos repórteres Elisa Heinski e Pedro Henrique Tubiana. Ouça agora o oitavo episódio da 14ª temporada do podcast do Humanista!

Fenômeno climático La Niña deve provocar seca no Sul do Brasil e chuvas intensas em outras regiões produtoras, aponta estudo. O Plano Safra 2025/26 registra mais de 600 mil operações entre julho e setembro. Especialistas destacam que os avanços genéticos no cultivo do tomate ampliam a adaptação das lavouras, garantem sanidade e elevam o padrão de qualidade exigido pelo mercado brasileiro. Agronegócio: Nordeste e Centro-Oeste dominam o ranking dos municípios mais desenvolvidos na agropecuária. Tempo: Bahia terá dia marcado por fortes chuvas enquanto Rio Grande do Sul enfrenta ar seco.

Ricardo Bartz, presidente da CDL Santa Cruz, falou no Direto ao Ponto sobre a agenda em Brasília e pautas do setor do varejo levadas pela Federação Varejista do Rio Grande do Sul.

In the sixth episode of our trade series, Pitchfork Economics producer Freddy Doss talks with Mexican economist Juan Carlos Moreno-Brid about how NAFTA — and now the USMCA — reshaped Mexico's economy in ways that those of us north of the Rio Grande almost never hear about. Yes, exports skyrocketed. But wages stagnated, domestic industry hollowed out, and Mexico became structurally dependent on the United States — even as political rhetoric in the U.S. grew more hostile toward Mexican workers. Moreno-Brid explains why the promised “shared prosperity” never arrived, why Mexico got stuck in an export-without-development trap, and what a truly fair and resilient U.S.–Mexico trade relationship would actually require. It's a perspective rarely heard in Washington, and an essential one for understanding the real stakes of North American trade. Juan Carlos Moreno-Brid is a professor of economics at the National Autonomous University of Mexico (UNAM) and one of Latin America's leading experts on trade, industrial policy, and economic development. A former Deputy Director of the Economic Commission for Latin America and the Caribbean (ECLAC) office in Mexico, he has spent decades analyzing the impacts of NAFTA and Mexico's transition to an export-led model. His research focuses on inequality, industrialization, and the structural challenges facing emerging economies. Website: http://pitchforkeconomics.com Instagram: @pitchforkeconomics Threads: pitchforkeconomics Bluesky: @pitchforkeconomics.bsky.social TikTok: @pitchfork_econ Twitter: @PitchforkEcon, @NickHanauer, @civicaction YouTube: @pitchforkeconomics LinkedIn: Pitchfork Economics Substack: ⁠The Pitch⁠

In this episode of Unstoppable Mindset, Michael Hingson welcomes Karolyn Grimes, best known for her unforgettable role as Zuzu Bailey in Frank Capra's timeless classic It's a Wonderful Life. At 85, Karolyn brings not just cherished memories from Hollywood's Golden Age but profound lessons in faith, resilience, and gratitude that still inspire today. She shares vivid behind-the-scenes stories of working with Jimmy Stewart, Cary Grant, John Wayne, and Maureen O'Hara—moments that shaped her life long after the cameras stopped rolling. From learning her lines at six years old to celebrating a surprise birthday on the set of Rio Grande, Karolyn offers a heartfelt glimpse into the wonder and warmth of old Hollywood. But her story reaches far beyond fame. After losing both parents by age fifteen and later enduring the heartbreak of losing her husband and son, Karolyn rediscovered purpose through the enduring message of It's a Wonderful Life. Today, she travels to Seneca Falls, New York—the real-life Bedford Falls—attends festivals, supports the Zuzu House foundation, and co-hosts the Zuzu All Grown Up podcast, continuing to spread the film's message of hope. Michael and Karolyn also share exciting plans for a Richard Diamond, Private Detective radio drama at next year's REPS showcase. Filled with nostalgia, laughter, and heart, this episode reminds us that no matter the season—or the challenges— “It truly is a wonderful life.”   Highlights: 01:24 – Hear how Karolyn's early music and elocution lessons opened doors to a Hollywood career at just six years old. 07:50 – Discover how losing both parents by age fifteen changed her path and led her to a quieter life in Missouri. 14:51 – Learn what it was like to work under Frank Capra's direction and how he brought out the best in young actors. 19:12 – Feel the kindness of Jimmy Stewart as Karolyn recalls a moment when he turned a mistake into encouragement. 27:20 – Relive her birthday surprise on the set of Rio Grande with John Wayne and a cake she'll never forget. 31:29 – Get a candid glimpse of Maureen O'Hara's fiery personality and how it lit up the screen. 47:23 – Walk with Karolyn through Seneca Falls, New York—the real-life inspiration for Bedford Falls—and its annual It's a Wonderful Life festival. 58:27 – See how she keeps the film's spirit alive today through public appearances, the Zuzu House foundation, and her Zuzu All Grown Up podcast.   About the Guest:   Karolyn Grimes is an American actress best remembered for her role as Zuzu Bailey in Frank Capra's timeless film It's a Wonderful Life (1946), where she delivered one of cinema's most cherished lines: “Every time a bell rings, an angel gets his wings.” Born in Hollywood, California, in 1940, Grimes began acting as an infant and appeared in 16 films during her childhood, including The Bishop's Wife (1947). Her early career placed her alongside Hollywood legends like James Stewart, Donna Reed, Loretta Young, and David Niven. She later earned honors such as a star on the Missouri Walk of Fame and the Edwin P. Hubble Medal of Initiative for her contributions to film and culture. Grimes' personal story is one of remarkable endurance. Orphaned by age 15, she was sent from Hollywood to rural Missouri to live with strict relatives, yet she persevered and eventually became a medical technologist. Life brought both love and heartbreak—two marriages, seven children, and the tragic loss of her youngest son and husband. In the 1980s, renewed popularity of It's a Wonderful Life reconnected her with fans and co-stars, inspiring her to embrace the film's message of hope. Today, she travels widely to share her memories of the movie, appears annually at the Seneca Falls celebration that inspired Bedford Falls, and continues to spread its enduring message that every life truly matters.   Ways to connect with Karolyn:   podcast site, www.zuzunetwork.com Facebook page Karolyn Grimes, www.zuzu.net     About the Host:   Michael Hingson is a New York Times best-selling author, international lecturer, and Chief Vision Officer for accessiBe. Michael, blind since birth, survived the 9/11 attacks with the help of his guide dog Roselle. This story is the subject of his best-selling book, Thunder Dog.   Michael gives over 100 presentations around the world each year speaking to influential groups such as Exxon Mobile, AT&T, Federal Express, Scripps College, Rutgers University, Children's Hospital, and the American Red Cross just to name a few. He is Ambassador for the National Braille Literacy Campaign for the National Federation of the Blind and also serves as Ambassador for the American Humane Association's 2012 Hero Dog Awards.   https://michaelhingson.com https://www.facebook.com/michael.hingson.author.speaker/ https://twitter.com/mhingson https://www.youtube.com/user/mhingson https://www.linkedin.com/in/michaelhingson/   accessiBe Links https://accessibe.com/ https://www.youtube.com/c/accessiBe https://www.linkedin.com/company/accessibe/mycompany/ https://www.facebook.com/accessibe/       Thanks for listening!   Thanks so much for listening to our podcast! If you enjoyed this episode and think that others could benefit from listening, please share it using the social media buttons on this page. Do you have some feedback or questions about this episode? Leave a comment in the section below!   Subscribe to the podcast   If you would like to get automatic updates of new podcast episodes, you can subscribe to the podcast on Apple Podcasts or Stitcher. You can subscribe in your favorite podcast app. You can also support our podcast through our tip jar https://tips.pinecast.com/jar/unstoppable-mindset .   Leave us an Apple Podcasts review   Ratings and reviews from our listeners are extremely valuable to us and greatly appreciated. They help our podcast rank higher on Apple Podcasts, which exposes our show to more awesome listeners like you. If you have a minute, please leave an honest review on Apple Podcasts.       Transcription Notes:   Michael Hingson ** 00:00 Access Cast and accessiBe Initiative presents Unstoppable Mindset. The podcast where inclusion, diversity and the unexpected meet. Hi, I'm Michael Hingson, Chief Vision Officer for accessiBe and the author of the number one New York Times bestselling book, Thunder dog, the story of a blind man, his guide dog and the triumph of trust. Thanks for joining me on my podcast as we explore our own blinding fears of inclusion unacceptance and our resistance to change. We will discover the idea that no matter the situation, or the people we encounter, our own fears, and prejudices often are our strongest barriers to moving forward. The unstoppable mindset podcast is sponsored by accessiBe, that's a c c e s s i capital B e. Visit www.accessibe.com to learn how you can make your website accessible for persons with disabilities. And to help make the internet fully inclusive by the year 2025. Glad you dropped by we're happy to meet you and to have you here with us.   Michael Hingson ** 01:20 Well, a gracious hello to you, wherever you happen to be today, I am your host, Mike or Michael. I don't really care which hingson and you are listening to or watching unstoppable mindset. Today, we get a chance to chat with someone who, well, you may or may not know who she is, you will probably by the time we're done, because I'm going to give you a clue. Probably one of the most famous lines that she ever spoke was, whenever a bell rings, an angel gets its wings. And you are right, if you guessed it, you get to meet Zuzu or Karolyn Grimes. Today, I met Karolyn a few years ago when we were both involved in doing recreations of old radio shows with the radio enthusiasts of Puget Sound, and we have had the opportunity to chat and do things together like other recreations ever since. I'm going to miss, unfortunately, the one in September, because I'm going to be off elsewhere in Texas doing a speech. But what do you do anyway? Karolyn or Zuzu, whichever you prefer, welcome to unstoppable mindset. We're really glad you're here.   Karolyn Grimes ** 02:35 I'm so disappointed I don't get to see your dog.   Michael Hingson ** 02:40 Oh, next time. Okay, see we and you know that's the thing Carolyn is, just like everyone else, it's always all about the dog. Forget me. That's okay. It's okay. He loves it.   Karolyn Grimes ** 02:58 Well, I'm sorry you're not coming. Because you know what, I really am going to do a fantastic part that I love, and that's playing Loretta Young's part in the bishop's wife, the bishop's wife, right? Yes, and you're going to miss it. Well, I   Michael Hingson ** 03:14 will probably try to at least listen on the internet and and hear it. I think that'll be fun. It's a it's a great part. Well, you were in the bishop's wife originally, weren't you?   Karolyn Grimes ** 03:25 Yes, I was, who did? Who did you play? I played Little Debbie, who was David Nevin and Loretta Young's little girl, and Cary Grant was an angel who came down to straighten my dad out,   Michael Hingson ** 03:43 and at the end he straightened him out, but there was never any memory of him being there. Was there.   Karolyn Grimes ** 03:50 That's right, he was erased, yeah,   Michael Hingson ** 03:56 oh, you know, it's all about doing it, and not about him. So it's okay. I think I thought Cary Grant did a great job. I really always was wonderful, wonderful. What was he like to work with? And what was David Nevin like to work with, much less Loretta Young?   Karolyn Grimes ** 04:13 Well, at the beginning of the movie, they told me not to go near David Nevin. Don't bother him. So I never did. I just had the feeling he didn't like kids or something, I don't know. But Loretta Young was cordial and nice, but she pretty much sat in her chair and studied the script most of the time, so I didn't really get to visit with her all that much, but boy, Cary Grant was hands on. Oh, he was great. He there was a lot of snow in the movie, and there was an ice skating scene, and there was actually an ice rink on our stage. So every day at lunch, he would come and get me and. And he pulled me around on a sled while he practiced ice skating. And that was so much fun,   Michael Hingson ** 05:08 cool. And that was all in Hollywood, right?   05:11 Oh, yes,   Michael Hingson ** 05:15 I, I always found it interesting. We went to see the Rockettes a couple of times at Radio City Music Hall in New York. And it was interesting to see their, quote, ice skating rink, which was, was a very smooth floor and and they could raise it and lower it and all sorts of things. It was. It was kind of fascinating to actually know about that. And I actually got a chance to go look at it was kind of pretty interesting.   Karolyn Grimes ** 05:45 Can you imagine, they actually made a skating rink on stage. I mean, you know, yeah, before miracles.   Michael Hingson ** 05:55 Well, tell us a little bit about, kind of, maybe the early Karolyn growing up, and, you know, how things got started and and what you did a little bit? Well, my   Karolyn Grimes ** 06:04 mother gave me all kinds of lessons. I was an only child, and so when I was about, I guess, three, she started me on the piano, the violin, dancing, which never took singing, and even elocution, diction, everything I had lessons coming out my eyeballs and I played the violin and piano.   Michael Hingson ** 06:30 So did you ever? Did you ever compete with Jack Benny playing the violin? Not hardly just checking.   Karolyn Grimes ** 06:37 I did win a scholarship, though, to go to college on my violin when I was in high school. So, you know, I I played it for a long time, but I didn't play the piano, just I stuck with the violin and I did singing. I did a lot of vocal stuff when I got older, but when I was little, she gave me all these lessons and and I can remember saying, Well, I really don't want to go to school today if I stay at home and I practice my elocution, or I practice this, or practice my piano or whatever, well, then could I stay home and she let me stay home from school so I would practice.   Michael Hingson ** 07:21 Yeah. Did you ever   Karolyn Grimes ** 07:23 go ahead? That's fine, that's all.   Michael Hingson ** 07:26 Did you ever ask her or ever learn why she was so adamant that you took all these kinds of lessons when you were young and so on, as opposed to just going to school and so on. Well,   Karolyn Grimes ** 07:38 unfortunately, she started getting sick when I was eight years old. And, you know, I was too young to think about asking questions like that, you know. And then she died when I was 14. So that was kind of the end of my career, for sure.   Michael Hingson ** 07:55 Well, yeah, and sort of it was but, but you never really did learn why she was so so steadfast in her beliefs that you had to take all of those lessons.   Karolyn Grimes ** 08:07 I had no idea, because when she started getting sick, she had early onset Alzheimer's, and so, you know she wasn't, you couldn't communicate.   Michael Hingson ** 08:18 Really, yeah, yeah. And it was only when you were old enough that that started. So, yeah, you really couldn't get a lot of information and do a lot of communicating. I understand that. No, and you didn't have much time after that to really talk to your father about it either. No, I didn't.   Karolyn Grimes ** 08:41 He died a year after she did. And I was 15, and the court in Hollywood shipped me to a little town in Missouri. I think there were 700 people in the town, or something like that. Yeah. So it's quite a culture shock, but it was the best thing that ever happened to me. Get me out of Hollywood was great.   Michael Hingson ** 09:01 So what did you do then? So you were now 15, and they sent you off to Missouri. Why Missouri?   Karolyn Grimes ** 09:09 Well, those were the only people who volunteered to take me. I had a lot of people in LA, where I lived, who would have taken me, but my father didn't leave a will. So when I asked the judge, I said, Do I have any say at all about who I go to live with? And he said, whatever you want is like a drop in the bucket. So needless to say, my mean aunt and uncle took me back to Missouri, in a little town, but it was like, I say the best thing ever happened to me, because they're real people. They weren't phony. They were they were serious and and they were loving and kind, and they realized I was in a. Horrible home situation. So they really my teachers and merchants, everybody knew, and they really made up for that. They made my life livable and that I will never forget it, and I will always love that town, because   Michael Hingson ** 10:19 what town was it? Osceola,   Karolyn Grimes ** 10:21 Missouri. Oh, Osceola. Okay, I've heard of it. 800 people in there or something.   Michael Hingson ** 10:27 You said they were your mean aunt and uncle. Why did you Why do you call them mean?   Karolyn Grimes ** 10:34 My uncle wasn't mean, but he was beaten down by his wife. She would her. Her best ploy would be to if I did something wrong, she would punish other people. And that was worse than punishing you. Yeah. So it was very, very hard to not do something wrong, because I kind of seemed like I did all the time.   Michael Hingson ** 11:05 Yeah, you didn't know what the rules were. No, yeah, that that made it, made it very tough. So what did you do once you went back there? I assume you went to, you finished school.   Karolyn Grimes ** 11:21 Yes, I finished school, and then I went to college. Where did you go? Well, it was called Central Missouri State at that time, and it was the home of the mules. And of course, my major was music, so that was what I did, mostly with my life, but I ended up going into science and I became medical technologist.   Michael Hingson ** 11:46 Uh huh, well, the mules, so you majored in music. Did you get any advanced degree or just get a bachelor's?   Karolyn Grimes ** 11:57 No, okay, I changed everything and decided that I need to make money instead, to survive,   Michael Hingson ** 12:05 yeah, you got to do some of that kind of stuff. Yeah, you do. It's one of those, those things that happens. So what did you do after college?   Karolyn Grimes ** 12:13 I got a job working for medical office in was kind of a clinic in Kansas City, Missouri, okay? And I spent probably 15 years there, maybe, maybe more I remember for sure, and that's, that's what I did. Then after that, I retired and raised a bunch of kids.   Michael Hingson ** 12:42 Well, that's a worthwhile endeavor.   12:46 It's stressful.   Michael Hingson ** 12:50 Well, you know, but as long as they don't call you mean, then that probably counts for something.   Karolyn Grimes ** 12:56 Yeah, they didn't call me mean. Well,   Michael Hingson ** 13:00 there you are. So you you did all of your your acting and movies and so on, kind of at a younger age, you didn't go back into doing any of that. No, I   Karolyn Grimes ** 13:11 didn't, but I did get active in the theater scene in the Kansas City area. So I did quite a few plays, and I had a really good time doing that. Okay, only problem with that is you have to memorize so much.   Michael Hingson ** 13:27 Yeah, you can't use cue cards and you can't use a script,   Karolyn Grimes ** 13:30 yeah? So I tried to work and do that, yeah, it's kind of tough, but I did. I the last one I did. I think I was 40 something, but it was fun. I loved it.   Michael Hingson ** 13:44 So what, what kind of maybe famous plays were you in?   Karolyn Grimes ** 13:49 Not famous? They were small ones. And honestly, I can't even remember what they were. I it's in my mind, one, the last one was musical, and it was kind of a Western. I can't remember what it was to save my soul, but that's, that's privilege of getting old.   Michael Hingson ** 14:09 Yeah, you never know. You might remember one of these days,   Karolyn Grimes ** 14:14 yeah, oh, I will, I'm sure, probably about an hour from now.   Michael Hingson ** 14:18 Yeah. Well, so going back earlier, what was the first movie you were in   Karolyn Grimes ** 14:27 that night with you, and that starred, Oh, see, there goes. My mind again. It was an opera singer. Can't think of Suzanne, York, oh, okay, and it had Irene Ryan, who was in the hillbillies. She was a maid. And it was, it was a Christmas scene, or it was section of the movie where I was one of. Five orphans that were sent. This opera singer wanted us to give us a Christmas night. We were from an orphanage, and so she had us come. We were going to spend the night, and she had presents for us and all that sort of thing. And the first thing I did was break an ornament on the Christmas tree. Oh, dear. Ah, so the kids got mad at me, because they knew we were going to be sent back to the orphanage. But anyway, in the end, she held me on her lap and sang a lullaby to me, and I will always remember that.   Michael Hingson ** 15:39 Yeah, you mentioned Irene, Ryan, granny, which was, yeah, she was in. She played a maid. What a character she   15:46 was. She was a maid.   Michael Hingson ** 15:50 Then what did you do after that movie? How old were you for that movie? I was four. You're four. So you do remember it sort of, yeah.   Karolyn Grimes ** 16:01 Just don't remember names particularly. I mean, yeah, but you were really funny about it that the there was one agent, pretty much, that had all the kids in her stable that worked in the movies back then. It was an easy thing, and she had Jimmy Hawkins, who was Tommy, and it's a wonderful life. And she also had his older brother, and his older brother was in that particular movie with me, so it was kind of a family affair all every time you went to an audition or an interview you saw the same kids over and over.   Michael Hingson ** 16:49 Well, how did you end up then being in It's a Wonderful Life. What? What did they what does it think and decide that you were the person for   Karolyn Grimes ** 17:01 it. Well, nothing really special. You know, I went on the interview back in the day. They didn't have what they do today. They had interviews where you went, and you had a one on one situation. Maybe five or six us girls would go to the interview, and then they'd bring another batch in, and that's kind of how it went. And most of us, as I say, had the same agent, so we, my mother took me to the interview, to the and it's like, it's not like an audition, it's an interview, and you actually go in and talk to casting director. And you know, you know, do what they tell you to do. So in this particular interview, there was a little girl who accidentally spilled some coffee on my dress. Her mother's coffee on my dress, because so back then, we all wore dresses, and I just didn't think a thing about it didn't bother me to have a dirty dress. I just I went in and did my interview. When I went in there, I meant Frank Capra was in, ah, and he interviewed and and cast every single person in that film, even the extras. That's how precise he was. But I went in there, and I remember he asked me how I would look, how I would act if I lost my dog and he died. I gave him my spiel, all with a dirty dress, but didn't bother me a bit. Came out, and then when we were leaving, I heard my mother mentioned to one of the other mothers that she felt like that, that girl's mother had had her spilling on purpose so they would intimidate me. But I didn't know it. I didn't realize it, and didn't bother me a bit.   Michael Hingson ** 19:11 What did you say when Frank Capra asked me that question? Do you remember?   Karolyn Grimes ** 19:16 Well, I I didn't say anything.   Michael Hingson ** 19:20 I just looked, no, I mean, about the dog?   Karolyn Grimes ** 19:22 Well, I just looked, oh, you know, yeah, squeezed up kind of teared, and was unhand picked. That was, you know, there was no line involved. It was just that, well, she must ask the other lines, but I don't remember, I just remember that.   Michael Hingson ** 19:46 So what was he like to work with?   Karolyn Grimes ** 19:49 He was wonderful, absolutely wonderful. He would get down on his knees so that he could communicate with those kids. And I. I thought that was really great, and I'm sure you got a lot more out of us by doing that. Rather than looking down on us and telling us what he wanted   Michael Hingson ** 20:09 us to do, he made you feel like a part of it all.   Karolyn Grimes ** 20:13 Yes, he did. He gave us a lot of power that way.   Michael Hingson ** 20:17 Yeah, and what was it like working with Jimmy Stewart and Donna Reed.   Karolyn Grimes ** 20:22 Well, you know, I didn't have any scenes with Donna Reed, except that being the movie, that's true. I didn't have any interaction with her. I had no lines. I don't even remember Donna Reed, but he was my focal point. Jimmy Stewart was fabulous. He was kind, considerate, and I fluffed a line in the pedal scene, and he said that, that's all right, Carolyn, you'll get it right next time. And it was things like that, you know, that made a difference between, if you messed up online, where they would get aggravated with you, and then you probably mess it up again. But he did the right thing. He made me not feel bad about it, and encouraged me to do it again.   Michael Hingson ** 21:17 It's, it's interesting, and it, it's a great lesson to you know, to point out that when when people help empower and they aren't negative and are encouraging no matter what you're doing, that counts for a lot. And I I find that when I encounter people who just decide they're going to be mean because they got to boss you around and do all sorts of obnoxious things to try to intimidate you and so on. In the long run, that is just so unproductive, it seems to me.   Karolyn Grimes ** 21:49 Yes, I agree. I don't see what it accomplishes.   Michael Hingson ** 21:53 Yeah, so I can appreciate what you're saying, and it makes a lot of sense. Well, I'm glad, and I always thought that Jimmy Stewart was that kind of a person, both he and Cary Grant both seemed sensitive, really concerned about people succeeding. They weren't jerks.   Karolyn Grimes ** 22:13 No, they weren't. And caught up with him later in life, he was getting calls from a lot of people about whatever happened to that little girl. And so he had one of his secretaries Call Me and find Me and and he called me and we had chat. And here I am in Missouri. He's in Hollywood. That was pretty cool when you're 40 years old. When that was the first year I ever saw the movie after I talked to him. So that was kind of how it went. But then after that, I met him in New York at a function, and we spent some time together, and he was delightful, so kind, so   Michael Hingson ** 23:01 generous. I remember when I first saw part of It's a Wonderful Life. It was back in the day when there was regular television. Then there was UHF, which was everything above, basically channel 13. And you had to have special at that time receivers to receive it. And one day I was, I just come home from high school, from classes, and I turned on the television, and it was a UHF channel, and I started scrolling across, and all of a sudden I heard Jimmy Stewart's voice, and I went, What's that? And it took me a couple of minutes of listening to it to figure out what the movie was, because I had heard about it enough that I I figured it out, but I listened to about half the movie, and then later I found the whole movie and watched it. And of course, also since then, I have had the opportunity to listen to radio broadcasts of it, like Lux radio theater and so on, where, where they did it. But I remember it well, yes, so did you do much of anything in in radio?   Karolyn Grimes ** 24:13 Then? Not really, not really. I can remember being on the radio for the opening night of the bishop's club. That was really exciting.   Michael Hingson ** 24:28 It's a lot of interesting movies back then. You know, It's a Wonderful Life The Bishop's wife in 1947 also, there was Miracle on 34th Street that people thought was never going to go anywhere. And it and also,   Karolyn Grimes ** 24:43 I'm sorry, still alive today, it   Michael Hingson ** 24:46 is and, and it's a classic. All three of them are classics and, and should be, right? So what did you do after the bishop's wife, from movie standpoint?   Karolyn Grimes ** 24:59 Oh. Um, I think I really don't remember exactly, but I did some movies that were westerns, and I really liked those. They were really fun. I did Rio Grande John Wayne and off Scott and I did honey child with Judy Canova.   Michael Hingson ** 25:28 I'll bet that was a   25:29 was a hoot. It was a hoot. What   Michael Hingson ** 25:33 was Judy Canova like?   Karolyn Grimes ** 25:36 Well, she was really nice. I played her niece, and I lived with her, and she was very nice. It's like that this particular movie, her mother had just died, so she was kind of not all happy, herself, still mourning, but she was very nice and considerate. And you know, she's the one that's saying, I'll be coming around when I come. Yeah, she'll be coming around the corner when she comes. That was what I always remembered her for, yeah.   Michael Hingson ** 26:15 Oh, she was always quite the character.   Karolyn Grimes ** 26:18 Oh, she was and she though she had that voice that was unusual.   Michael Hingson ** 26:27 So what? What did you do? What was your role in Rio Grande with John Wayne and marine O'Hara?   Karolyn Grimes ** 26:39 I was the school teacher's daughter, and we lived on a fort. We were in Moab, you daughter? Film it. Yeah, we lived on a fort. And I, my uncle was Victor McLachlan. And so the Indians came and raided us, and he they saved us and put us in a wagon to send us off to be safe. But the Indians got us and killed my mom and put us in the top of a Chapel Church, and that's where we were. And so they the three of the the people, I can't think of their names again. That's problem for me names, but I'll think of them eventually. They rescued us kids, and Victor McLachlan came to get me when the Calvary had gotten there, and I'm on a plat, kind of a platform, ringing the bell. I was ringing a bell throughout this movie, and I hit a bell. I hit Harry Carey Junior over the head with a bell. I always had a bell, so I'm ringing this giant bell to say it's okay for the Calgary to come in. And Vic McLachlan had to pull me off the platform and get me out the door and into a wagon to be rescued, because all his kids were being rescued. And so when he pulled me off that platform, I had this little dress on, and I got a big bad splinter in my bottom. Oh, gosh, it was horrible. It hurt so bad I was going to say, I bet it did. You can never show anything like that. So I did not show it. I just jumped off into his arms, and that was it.   Michael Hingson ** 28:44 Well, I would presume they eventually got the splitter out. Well, my   Karolyn Grimes ** 28:48 mom did, yeah, those things happen.   Michael Hingson ** 28:53 So what was it like working with John Wayne and Marie? No Hara, what both, what characters they are? Oh,   Karolyn Grimes ** 29:02 yeah. Well, John Wayne was just a booming voice. Yeah, he was a huge figure. He I didn't really have any relationship with him, but I had a birthday in the Fourth of July while I was there, ah, and the Korean flicked. Had just broken out. It was 1950 and the government had commandeered airplanes, so John Wayne managed to have airplane bring in a bunch of supplies, and it was one of them was a big, giant birthday cake for me, and bunch of fireworks. He had $300 worth of fireworks, and so we he threw me a party out on Colorado River bluffs, and we had glass. Do is really so funny. Said Happy birthday Little Miss Carolyn and Pat way and his son, who's my age, was out there too. He was he and Michael on school break for summer, and so they were part of the film. He was my age, so we hung around a lot. We were kind of upset because all we got to do with all those fireworks, two little sparklers, what   Michael Hingson ** 30:32 was marine O'Hara like?   Karolyn Grimes ** 30:38 I guess maybe she and Mr. Ford didn't get along very well, and she had a temper. He had a   Michael Hingson ** 30:47 temper, an Irish temper, yes, yes.   Karolyn Grimes ** 30:50 And I saw a lot of that. And one particular time we were in, they had a limo that would take us from the motel to the set which was on the Colorado River, and it was on this person's ranch. So we go down this terribly dangerous road to go to his ranch. At least it was dangerous to me. I was scared, definitely going to Fall River, yeah, because it was right on the edge. But she was angry, and we were in this limo, and she was with her hairdresser. They were in the front row, and my mother and I were in the back of the limo. She was cursing and carrying on about mister Ford, and I didn't pay any attention to it. And so her hairdresser said, Miss O'Hara, there's, there's a little girl in the back. She just kept right on going. But when she said that, I started paying attention what she was in and she was just a string of curses. It was so bad, she was so angry, and it was so funny. So she didn't, it didn't bother her to swear in front of the little child.   Michael Hingson ** 32:14 Just think how much language and how much elocution you learned, huh? Oh no, I did because, oh   Karolyn Grimes ** 32:19 yeah, potential, until she said that, then I listened.   Michael Hingson ** 32:25 Just rounded out your vocabulary. Oh,   Karolyn Grimes ** 32:28 yes, I've never heard words like that, and   Michael Hingson ** 32:32 probably never did again, no, than the ones you used, but, you know, but still. Oh, that's, that's pretty cool, though. So, did you ever have any kind of an opportunity to reunite and be with all of the Bailey family again from the movie?   Karolyn Grimes ** 32:53 Yes, in 1993 or four? Wow. It was quite a while, 60 years later, yeah, um, I had already been in contact with little Tommy. We've been conversing on a phone for about five years, but the target tour had, It's a Wonderful Life is a sort of a theme in their stores that year, and so they thought it would be a good ploy to have a reunion with the Bailey kids. So they brought us all together and put us on a tour. And that was when we all met up again, and I was so excited to do it, and that's the first time I actually saw people's response to this movie. We were in an autographed line at some of the targets that we went to, and people would come through the line and they share their stories about how the movie had affected their lives, and I was so impressed. I well, I just couldn't forget it. And so from that time forward, I became very enamored of sharing messages with other people, and I started doing various appearances and things like that.   Michael Hingson ** 34:23 Yeah. So what other kinds of appearances have you done?   Karolyn Grimes ** 34:28 Oh my gosh, I couldn't even begin to tell you lots. Well, that's good. All different kinds. I mean, you know, all different kinds.   34:38 Have you had   34:40 Go ahead. Thanks.   Michael Hingson ** 34:43 Have you had any or any significant number of appearances and interviews on television over the years?   Karolyn Grimes ** 34:50 No, just interviews, lots of interviews, live interviews. Yeah, yes, that's all never involved with anything again. And, but, yeah, I think I might do something kind of fun in September   Michael Hingson ** 35:08 March or in in Washington.   Karolyn Grimes ** 35:11 No, no, what in Ireland?   Michael Hingson ** 35:15 In Ireland, be gosh and be Garda. Yes, what are you going to   Karolyn Grimes ** 35:19 do? They're going, they're filming movie about Jimmy Stewart. Oh, and they want me to do a cameo. Well, cool. Isn't that fun?   Michael Hingson ** 35:31 That'll be exciting. Yes, I'm really excited. Wow. So long later. I, yeah, you know, I, I, I've seen, of course, movies with Jimmy Stewart, and I remember seeing him once on The Tonight Show, Later in the period of The Tonight Show and so on. And I'm not sure how long after that, he he passed, but I remember his his appearance, which was kind of fun.   Karolyn Grimes ** 35:59 Did you happen to hear him when he did the poem about his dog bull.   Michael Hingson ** 36:04 Yeah, that's what I'm thinking of. That's the one I saw   Karolyn Grimes ** 36:07 that was so tender and true. It was just really something.   Michael Hingson ** 36:13 And the Tonight Show with Johnny Carson was such a wonderful show. I watched reruns of it regularly on some of the channels, and I just think that it's so much more fun than a lot of what we see in late night TV. Today, I do miss Johnny Carson. Yes, did you ever, did you ever meet him?   Karolyn Grimes ** 36:32 No, I didn't.   Michael Hingson ** 36:38 Well still, I remember old Bo   Karolyn Grimes ** 36:43 Yes, he was a wonderful man. Yeah, they did a special thing in 19 a, 1990 it was they had a special event that was honoring him and all the people that he worked with, Allison, you know, all the stars that he'd work with. And so he invited me to come. So I went to New York, and I just had a really wonderful time about to meet his wife, and it was just good old fun just to see him again, because he was just such a down to earth man, yeah, and he just was so kind and so generous that it was a real, real exciting moment For me, that's for sure.   Michael Hingson ** 37:40 I watch him occasionally now, because he is regular, not regularly, but he's often on the Jack Benny show. And the Jack Benny show is being run on a couple on some of the TV stations, and so it's kind of fun to see the by play between he and his wife and Jack Benny. And, of course, Jack Benny, it's the traditional Jack Benny image. But the shows are so much fun, yes? And clearly, Jimmy Stewart, well, all of them have a lot of fun doing those shows.   Karolyn Grimes ** 38:17 Yeah, I think they did. Yeah. Those old radio shows were so great. I really enjoyed them back in the day well.   Michael Hingson ** 38:29 And I find that when people really enjoy what they do, and you see that come out in even on some of the earlier television shows, with the radio shows, it makes such a difference, because you can feel the energy that's coming from people.   Karolyn Grimes ** 38:48 You do. You really do.   Michael Hingson ** 38:52 If people don't enjoy what they're doing, that comes through. And you you can tell so it's it's fun, when people really enjoy it. Well, how did you get involved with the Marshfield Cherry Blossom Festival? You've been doing that for a while,   Karolyn Grimes ** 39:14 a long years, more than I true. Well, Nicholas called me. He runs the festival. I can't tell you what year it was, but it probably was early 80s. Maybe, wow, no, wouldn't have been early 80s. Sorry, no. Probably in early 2000 okay? And he called me and asked me if I would come down and be in the festival. So I said, Okay, and so. We flew back and went to the festival, and it was Dean Martin's daughter was there, and one of the Munchkins was there. Can't think of his name. One lived in St Louis, character. He was there. Couple of other people that were there, you know, old stars, and it rained, it snowed, and it was just, it was awful. It sweeted. It was just really bad. So there wasn't much of a turnout, and it was kind of a disappointment to Nicholas, I think because it since then they've changed the date, so it's a little later in the year. And yeah, you know, kind of count on the weather being a little better. But then I didn't come back for about two years, and then he called me King, and from that time forward, I went back every year, and one of the special things that happened by being there was that the lady who played violet bit, young, Violet bit, she can't think of her name, but I'm really bad At names today. Yeah, way she she was a psychologist, and for the last, oh, I guess long, maybe eight years before I met her, Jimmy Hawkins, the littlest boy in the movie, and myself, had tried to get her involved with the film, and what the things that we did for the film, and she wouldn't have anything to do with it, because she thought it was Hollywood, and she didn't believe in that, and this was the only movie she did. So someone by the name of Nicholas convinced her to come that year. So she came, and she her son brought her, and when she saw how much that movie is loved and how it had affected so many people and their story, she got the first hand view of that that was then for her. She decided she wanted to be a part of It's a Wonderful Life from then on, did they   Michael Hingson ** 42:27 show the movie that you're at the festival? No, oh, okay,   Karolyn Grimes ** 42:32 no, she just came,   Michael Hingson ** 42:34 and so many people just talked about it.   Karolyn Grimes ** 42:37 Yeah, yeah. She she finally realized that people really loved the movie. Of course, she saw it after that, because after that little appearance, I say you're coming to Seneca Falls. I won't take no for an answer. So her son brought her every year after that, and of course, we saw the movie dead, and she had experienced the real love that the people had for the film and for the characters in the film.   Michael Hingson ** 43:12 What was it like being around and working with Lionel Barrymore,   Karolyn Grimes ** 43:20 well, I really wasn't around him very much. We had cast fish shoes sometimes, and he he was in his he was really in a wheelchair. He had crippling arthritis. It's terrible. His hands are all gnarled. And I really didn't talk to him or having any interaction with him. I might have been in scene with him, or we've done publicity photos with him, but I don't, I don't remember ever   Michael Hingson ** 43:50 interacting with him, with him that much, yeah,   Karolyn Grimes ** 43:53 but he wasn't scary, yeah?   Michael Hingson ** 43:57 Well, that's a start. Not, not like marine O'Hara huh?   Karolyn Grimes ** 44:01 No, no. And they had a cast party at the end of movie. Most movies after they're finished, had a cast party, uh huh? This one was celebrating the end of its wonderful life. And so he, he came and I got to talk to him without, you know, he had a skull cap on, and it raised his forehead about two inches, so he had real elongated, big forehead, and took more hair off his head, so he looked meaner. That was the idea. So he didn't have that on you just look like a normal man and everything, and he didn't look mean. And so I chatted with him. He was fine. He wasn't really a nice guy.   Michael Hingson ** 44:51 Again, it's one of those things where he was perfect for that part, though.   Karolyn Grimes ** 44:55 Oh yes, he was perfect. Yeah.   Michael Hingson ** 45:00 It was, it was fun. And I, I think, at the time, when I first saw the movie, I didn't even know that he was the person who played Mr. Potter, but I didn't, I didn't realize that because I was young enough, but I hadn't really learned about different characters and and different actors, but I figured it out soon enough. Yeah, so tell me about Zuzu house back there.   Karolyn Grimes ** 45:30 Well, one night I was writing in a limo, and it was during the Christmas season. I was somewhere in New York, and I can't remember where I was doing a gig, and Nicholas called me, and I'll always remember it, because I was sitting in this room all and he said, Carolyn, I just discovered there are people in this community. This is very small town. Well, it's a small town, and there are people who young people who don't have a place to sleep. They're sleeping on park benches. There's this couch surfing, all this chippy said I had no idea this was going on. I want us to start a house and make it possible for them to have shelter. And so he said, The reason I'm calling you is because I want to know if it's alright if I name it the Zuzu house. So I said, Well, of course, go right ahead. So from then on, I became active with the Zuzu house and their foundation and their situation, all that they do. Unfortunately, covid happened right after that, and it made it really hard to get, you know, materials, building materials, and things like that that we needed to finish it. So it took a long time to finish the house, but it's finished now, and it houses now. It houses is us refuse for women from mean men, I guess, and that's what it is. So I'm proud to be part of it, and they did such a fabulous job. It's a great, wonderful, beautiful facility, and it's way out in the country, and it's really a place where they can get their marbles all on sack again.   Michael Hingson ** 47:33 How far is it from Marshfield? Um, I didn't get to go there when I was there last year.   Karolyn Grimes ** 47:40 My guess is about 30 minutes. Oh, okay.   Michael Hingson ** 47:47 Well, now the the the other question I would ask is, as you pointed out, the reason that the women are there, so do you go and teach them elocution, like how Marino Hara talk so that they can, yeah, I just just say, help them out, you know,   Karolyn Grimes ** 48:08 yeah, I learned a lot there.   Michael Hingson ** 48:12 But yeah, that that's really cool, that that you, you do that. Well, tell me about Seneca Falls, or, should we say, Bedford Falls, and what goes on there, and, yes, what you do and so on. I'll always think of it just Bedford Falls, but   Karolyn Grimes ** 48:27 most people do,   Michael Hingson ** 48:29 as opposed to potters field, you know. But yeah,   Karolyn Grimes ** 48:34 about seeing my this is my 23rd year. So 23 years ago, God, I can't believe it's that long. I knew cameraman on the Oprah show. It's very good friend of mine. And so it was September, and he called me and he said, Oh my god, Carolyn, this is it. This is the town you've got to come here. You've got to come He says, I'm going to go talk to somebody. And that was the last I heard. But he talked to somebody, the right person who knew what it was about and saw the possibilities. And so her name was mo cock at the time. Her name is Young. Now mo young, but she went to the Historical Society and got funding and turned it around real fast so that they could create an event for me to come and appear. So I did, and I landed in Rochester, I believe what drove to Seneca Falls, and it was snowing, and I there was no one on the streets. There was no one around. And she drive, drove up to the Main Street and open. The car door. When we just walked on Main Street, the bridge was there. It was all lit up, yeah, lit up on each post, lamp post. And it was the most wonderful experience, because I really felt like this was the place, if Frank Kaplan wanted to see a place that would inspire him to build bamboo falls, this would be the place to come. And I was so impressed. And I just loved it. So I came back every year after that, yeah, and, and then I started inviting other people like Jimmy Hawkins and Jamie, who Carol Coombs, who played Jamie, and, you know, other people. And so it was very neat event. And I even invited the babies who played Larry, the oldest boy in the movie. You know, they have a they have to have twins to play babies, because they can't be under the lights so long. So they rotate them. And so that was, that was really kind of incredible, too. Now, it's a huge affair and it   Michael Hingson ** 51:21 never had anything to do with the movie originally, right?   Karolyn Grimes ** 51:25 We're not sure. I actually think that Frank Capra had an aunt in Aurora, which is south of that town, and there's a barber there that he swears that he cut Capra's hair, and when I first started going there, what, 20 years ago, he was still alive. So I talked to him, and I said, Do you really think that was Frank Capra? And he said, Yes, I do. I really do. And he said, You know, I cut his hair, and I will always remember we chatted, and he said he was from Sicily, and I was from Sicily too, so we had a lot of calm. And he said his last name was Capra, and it means goat in Italian. And Tommy's name, the barber's name is bellissimo, which means beautiful. So he said, I always remember cutting the goat's hair. Wow, I saw three weeks later in a newspaper, there was an article about him going to make the movie. It's a wonderful love. So he said I knew that was who he was, yeah,   Michael Hingson ** 52:54 so he had clearly been there, and imagery made such an impression on him,   Karolyn Grimes ** 53:03 and also on the bridge, there's a plaque, and he would have seen this, and it was for a young Italian immigrant. And of course, you know, capper was strong Italian. And this young Italian immigrant didn't know how to swim, but he jumped in the canal to save the life of a wasp woman who was committing suicide, and he made her her get out of our she got out of the water safely, and he died, he didn't know how to swim. So it was a huge thing back then, and it brought the community together. You know, there was the Italian side and and the the other side. And this brought everybody together. And it, it turned out that the they brought the whole family, his whole family, over, because they were, you know, what, wanted to do something, because they appreciated what he'd done so much to say that woman's life. And so I think camper would have seen that and that plaque, and he would have learned a story, and maybe that gave him some ideas about It's A Wonderful Life.   Michael Hingson ** 54:28 I don't know a lot about Frank Capra, but it's fascinating to hear the stories that you're telling, because it it certainly portrays him as a not only a caring person, but a person who pays attention to a lot of detail. The very fact that that he was in that town, and all the imagery and all the things that he brought to it had to, had to be very relevant. Well, all   Karolyn Grimes ** 54:56 the names of the streets in the town are. The movie, or, you know, quite a few of them, yeah, and the main street had a part of it at that time that had trees down the middle of it. And there's just so many things in in the town that are applicable to the film. And I used to know tons more when I was trying to convince everybody that this was the place. But now I don't have to remember those anymore, because people already know there are 1000s and 1000s of people that go through the town and feel the magic that now then we, we the gift shop is making it possible for people to remember their loved ones by putting bells on the bridge. And it's really, you know, become something. And then the museum, which I helped start, is really a cool museum, but they are getting a new museum, which is going to be much larger because they can't even begin to display all the things they have.   Michael Hingson ** 56:14 Well, it's, it's, it's interesting how all of this has has come up, but none of the filming of the movie was was done there. It was all in Hollywood, right? Oh, yes, but, but still, the the imagery and the vision that that people have, that brought you and everyone together to create that celebration is certainly great for the town. I love that one is it? I'm just going to have to show up. It's a Christmas event every year, right?   Karolyn Grimes ** 56:47 Yes, yeah. There's a 5k run, and they start on the bridge. And there's a few serious people in the beginning, some fellas and gals that want to win. But after that, let me tell you, it's fun. There are people dressed like Christmas trees. They got lights all over themselves. They they light up their dogs, their babies, their strollers, and they're all in this run, and it's five miles. And at some of the they go through the residential district, and some of the houses they have the booths give them a little bit of hot toddy and so forth to get them on   Michael Hingson ** 57:29 the way. Yeah, in Christmas time, I would think so it's just   Karolyn Grimes ** 57:33 a lot of fun. And people love it. And I always started every time they have it. I've always started it, so that's kind of a tradition.   Michael Hingson ** 57:46 So you have done some cameos, like Gremlins and Christmas vacation, right? Well, yeah, cameo appearances,   Karolyn Grimes ** 57:55 yeah, I guess you say that, yeah. What was that like? Well, it's, it was just, you know, the movie they showed the movie, yeah, so that was, that was all. It was just, they showed the movie just like they showed it in Christmas vacation. And somehow, when they show the movie, it's always when Zuzu is saying that line. Oh,   Michael Hingson ** 58:21 okay, so it's not so much you as it is the the original movie, yeah, it's little Zuzu well, but it's a great line. I mean, you know, well, it is. I remember last year, wasn't it? I think at the reps event. We'll get to that in a sec. But I remember getting some bells from you, and I actually, I think I told you I was going to send one to my cousin, and I let you say hello to her, and she got that bell and was completely blown away. She loves it. Oh, good. And I have the bell. I have my bell sitting out in open plain sight for the world to see, and I go by and ring it every so often. Oh, great. Oh, well, we gotta have those angels out. So what kind of events and things do you do typically, or do you like to to enjoy doing it Christmas?   Karolyn Grimes ** 59:20 Um, I kind of work during Christmas. Well, that's my season, and so I do gift shows. I do appearances, I introduce the movie. I do I'm on the road the whole time, and I love it, because I interact with these wonderful people who love the movie. And if they love the movie, believe me, they are wonderful people.   Michael Hingson ** 59:45 Yeah, undoubtedly, so well, so you you also have been involved with some of the radio recreations from from reps. And what do you think about that? How do you like that? Do.   Karolyn Grimes ** 59:59 Oh, my goodness, so much fun. And I'm old enough to remember a   Michael Hingson ** 1:00:04 lot of the shows.   Karolyn Grimes ** 1:00:07 No, I remember very well. And, you know, I it was just a whole bunch of fun to do that and recreate these scenes from older raining days. And I remember my mother and father bought a brand new Frazier. It's a car, and I'm sure nobody's ever heard of Kaiser Fraser cars, because that was the ugliest name car in my life. But they had to have that car. And I remember when we got the car, my dad was offered he could either have a heater and he could afford to pay for either a heater or a radio. And he chose the radio. So I heard inner sanctum. I heard all these wonderful, wonderful plays. Back in the day, all these shows from the radio.   Michael Hingson ** 1:01:07 I came in near the the so called traditional end of radio, probably actually 1957 so I had five years, but almost from the beginning, I always wanted to collect more of the shows and did, and then also did a radio program for six and a half, almost seven years at the campus radio station where I worked, kuci. We did radio every Sunday night, so I had three hours of radio. And I love to tell people I heard about this show on television called 60 minutes. But my show was opposite Mike Wallace, and mine went for three hours, and his was only an hour, but it was like seven years before I got to watch 60 minutes and and learn about it, because we had shows every year or every every Sunday night, and we had a deputy sheriff who called from the Orange County jail once to tell me. He said, You know, you guys have created a real challenge for us, because he said, so many people have heard about what you do, some of a lot of our inmates, that on Sunday nights, we have to split the jail and send half people up, half the people upstairs, where there's enough radio reception, they can listen to your show, and the other half listens to and watches 60 minutes, which I always thought was kind of cute. So you do a podcast now too, don't you?   1:02:34 I do tell us   Michael Hingson ** 1:02:36 about that. I know we were focused on it. Yeah,   Karolyn Grimes ** 1:02:39 Chris and I do it. He's He's a psychologist, and we interview all kinds of people, all walks of life, yeah.   Michael Hingson ** 1:02:51 How long has it been running now,   Karolyn Grimes ** 1:02:54 this is second year, okay,   Michael Hingson ** 1:02:57 well, I don't know. Chris hasn't said a single word during this whole thing.   Karolyn Grimes ** 1:03:01 Oh, he's not here. What good is he, you know, right?   Michael Hingson ** 1:03:09 Well, so you know, we've been, can you believe what we've been doing? This an hour?   Karolyn Grimes ** 1:03:14 Oh, really, I did not know. I'm   Michael Hingson ** 1:03:18 telling you, time flies when you're having fun. Is there kind of anything that you want to talk about that maybe we haven't yet, any any last questions or thoughts that you have that you want to bring up?   Karolyn Grimes ** 1:03:31 No, I don't think so. I think we've covered it pretty good. We've, we've,   Michael Hingson ** 1:03:37 we've done a lot. But you know, it's really wonderful to to have you on if people want to reach out to you, how do they do that?   Karolyn Grimes ** 1:03:45 They can reach me at Carolyn, K, A R, o l, y n, dot Wilkerson, W, I, L, k, e r, s o n@gmail.com,   Michael Hingson ** 1:04:01 okay. Well, hopefully people will reach out, and if they want to also have a website, I was going to ask   1:04:10 you that zoo, zoo.net,   Michael Hingson ** 1:04:12 well, you can't do better than that. And what's the podcast called   Karolyn Grimes ** 1:04:22 seeing this is the thing with names. There it goes again. You think, I know? Oh, my goodness, I can't remember. Oh, tell you, I'm getting old. It's getting worse and worse.   Michael Hingson ** 1:04:36 All grown up is the puppy. All grown up, all grown ups. Oh, Carolyn, Carol, well, there you go. Well, yeah, and I, I enjoyed being on it. Well, I'm sorry we're going to miss seeing you at reps, because I won't be able to be there. I had told Walden, and walden's actually been on unstoppable mindset now a couple of. On, but I had told him he and I had talked about me doing Richard diamond private detective and actually playing Richard diamond. And I said, I want Carolyn to play Helen Asher. So we'll now have to postpone, postpone that till next year,   1:05:14 but we're going to do it. Yeah,   Michael Hingson ** 1:05:17 yeah. It'll be fun. I Richard diamond has always been kind of really my favorite radio show, and I think I can carry off that voice pretty well.   Karolyn Grimes ** 1:05:27 So it'll be fun. Yeah, it will well.   Michael Hingson ** 1:05:30 I want to thank you for being here, and I want to thank all of you for listening to us today, reminisce and talk about all sorts of stuff. Love to hear your thoughts. Please feel free to email me at Michael H, I m, I C, H, A, E, L, H, I at accessibe, A, C, C, E, S, S, i, b, e.com, and, of course, wherever you're observing the podcast today, I hope that you'll give us a five star rating. Karolyn deserves a five star rating, even if you don't think I do do it for Karolyn. We love to have great reviews. We appreciate it. And Karolyn for you and everyone out there who is listening and watching. If you know anyone else who ought to be a guest on unstoppable mindset, we'd love it if you'd reach out and let us know, give us an introduction. I think everyone has a story to tell, and I enjoy getting the opportunity to to visit with people and hear stories. So please, if you have any thoughts, introduce us. We'd love to to meet other people. But again, Karolyn, I really appreciate you being here, and I want to thank you for being with us today.   1:06:38 My pleasure being here.   Michael Hingson ** 1:06:42 You have been listening to the Unstoppable Mindset podcast. Thanks for dropping by. I hope that you'll join us again next week, and in future weeks for upcoming episodes. To subscribe to our podcast and to learn about upcoming episodes, please visit www dot Michael hingson.com slash podcast. Michael Hingson is spelled m i c h a e l h i n g s o n. While you're on the site., please use the form there to recommend people who we ought to interview in upcoming editions of the show. And also, we ask you and urge you to invite your friends to join us in the future. If you know of any one or any organization needing a speaker for an event, please email me at speaker at Michael hingson.com. I appreciate it very much. To learn more about the concept of blinded by fear, please visit www dot Michael hingson.com forward slash blinded by fear and while you're there, feel free to pick up a copy of my free eBook entitled blinded by fear. The unstoppable mindset podcast is provided by access cast an initiative of accessiBe and is sponsored by accessiBe. Please visit www.accessibe.com . AccessiBe is spelled a c c e s s i b e. There you can learn all about how you can make your website inclusive for all persons with disabilities and how you can help make the internet fully inclusive by 2025. Thanks again for Listening. Please come back and visit us again next week.

In June of 1959, a fisherman on the Rio Grande west of El Paso pulled a black suitcase from the slow, muddy current near Montoya, Texas. Inside was a headless, handless torso — mutilated, skinned, and wrapped in the previous day's newspaper. Within hours, El Paso County Sheriff Bob Bailey was standing over what he'd later call “the most brutal murder in El Paso history.” What followed was a multi-state investigation that spanned Texas, New Mexico, and beyond — an effort to name the victim and find the sadist who cut him apart.Over the next weeks, more body parts surfaced downstream and across the desert near Tularosa. Each discovery added a new layer of horror — feet in a sandwich box, organs in a cereal carton, and hands packed in plastic and left in the sand. Every clue pointed to someone who knew anatomy and took their time.Despite help from the FBI, countless missing-person matches, and even a copycat case a year later in New Mexico, the Rio Grande torso murder remained one of the Southwest's most chilling mysteries. The body was never identified, the killer never found.This is Part One of Three of The Torso Murders — a case that haunted El Paso lawmen for years and stretched from the cottonwoods of the Rio Grande to the deserts beneath the Sacramento Mountains.If you have any information about the 1959 Torso Case, please contact the El Paso County Sheriff's Office at (915) 538-2292.Sources: The El Paso Times, The El Paso Herald-Post, The Carlsbad Current-Argus, The Albuquerque JournalYou can support gone cold and listen to the show ad-free at https://patreon.com/gonecoldpodcastFind us at https://www.gonecold.comFor Gone Cold merch, visit https://gonecold.dashery.comFollow gone cold on Facebook, Instagram, Threads, TikTok, YouTube, and X. Search @gonecoldpodcast at all or just click https://linknbio.com/gonecoldpodcast #ElPaso #ElPasoTX #TX #Texas #TrueCrime #TexasTrueCrime #ColdCase #TrueCrimePodcast #Podcast #ColdCase #Unsolved #Murder #UnsolvedMurder #UnsolvedMysteries #Homicide #CrimeStories #PodcastRecommendations #CrimeJunkie #MysteryPodcast #TrueCrimeObsessed #CrimeDocs #InvestigationDiscovery #PodcastAddict #TrueCrimeFan #CriminalJustice #ForensicFilesBecome a supporter of this podcast: https://www.spreaker.com/podcast/gone-cold-texas-true-crime--3203003/support.

Confira nesta edição do JR 24 Horas: O turismo no Brasil cresceu 6% em agosto de 2025, em comparação com o mesmo período do ano passado. Com isso, já são 15 meses consecutivos de alta. O crescimento foi impulsionado pelos setores de transporte aéreo, hospedagem e restaurantes. Rio de Janeiro, Rio Grande do Sul, Bahia, Ceará, São Paulo e Paraná, que receberam mais da metade dos turistas nesse período, são estados que se destacaram. E ainda: Sobe para 70 o número de mortos por enchentes e deslizamentos no México.

Dr. Adriana Martinez grew up in Eagle Pass, Texas, swimming and playing in the Rio Grande as a part of daily life. 10 years after getting her Ph.D and teaching university classes in fluvial geomorphology, her Texas hometown and home river became the iconic center of the modern immigration debate and the setting for the controversial river buoy border fence.  In this episode she tells us about the research she is conducting to learn how the buoy fence in the Rio Grande is impacting this river, and about growing up riverside to an international border. GUESTDr Adriana "Didi" MartinezProfessional Website@thinkingriverthoughts RESOURCESMedia on buoy fence w/Dr Martinez SPONSORSDenver Area Nissan Dealers@nissanusaOver It Raft Covers@overitraftcoversFacebook THE RIVER RADIUSWebsiteRunoff signup (episode newsletter)InstagramFacebookApple PodcastSpotifyLink Tree

Após mais de dois anos de guerra entre Israel e o grupo terrorista Hamas, os últimos 20 reféns israelenses foram libertados. A operação ocorreu nas primeiras horas da manhã e envolveu a divisão dos sobreviventes em dois grupos: um com sete pessoas foi recebido por familiares e outro com 13 já está em território israelense. Em Tel Aviv, a população celebrou o retorno dos prisioneiros.A libertação dos reféns faz parte de um acordo que também prevê a soltura de quase 2 mil prisioneiros palestinos detidos em Israel. O presidente dos Estados Unidos à época do acordo, Donald Trump, desempenhou papel crucial na mediação do cessar-fogo e chegou hoje a Israel para discursar no parlamento.Veja ainda que um ciclone extratropical avança sobre o Brasil. São Paulo e outros quatro estados estão sob alerta devido ao risco iminente de tempestades severas acompanhadas por ventos fortes que podem atingir até 100 km/h. As chuvas intensas previstas podem alcançar volumes diários superiores a 100 mm e há possibilidade de queda de granizo.O Instituto Nacional de Meteorologia alertou para potenciais cortes no fornecimento elétrico, alagamentos urbanos e quedas de árvores nos estados afetados: São Paulo, Mato Grosso do Sul, Paraná, Santa Catarina e Rio Grande do Sul.

#826 Show Notes: https://wetflyswing.com/826   Presented By: Mountain Waters Resort, On DeMark Lodge, San Juan Rodworks, Patagonia Sponsors: https://wetflyswing.com/sponsors Texas Hill Country is its own little ecosystem — limestone banks, spring-fed creeks, and a species list that reads like a road map of surprises. Chris Johnson of Living Waters Fly Fishing walks us through why central Texas fishes year-round: the state-endemic Guadalupe bass, the only U.S. native Rio Grande cichlid, water that fishes like trout one month and bass the next, and a shop-led conservation program (Fly Fish the Republic) that's funding real science. We get practical rigging and fly choices (sink-tips and diving hair bugs for big bass, tiny jigs for picky cichlids), how to read fall windows for multi-species trips, and the backstory on a Texas-built fly line — the Texas Taper — developed with Scientific Anglers and sold through the shop. Show Notes: https://wetflyswing.com/826

Neste episódio do Raízes do Agro, conversamos com Mariana Cherubini, uma jovem liderança e quarta geração de produtores rurais do Rio Grande do Sul. Mariana compartilha sua jornada, destacando a importância da sucessão familiar e do envolvimento de jovens e mulheres no agronegócio. Ela aborda sua formação em administração e agronegócio, e sua ativa participação em entidades como Farsul Jovem e CNA, além do cooperativismo. O destaque fica para a iniciativa “Contém Agro", que visa desmistificar a presença do agro em produtos do dia a dia, desde cosméticos a alimentos, incentivando a valorização do setor. Descubra como Mariana inspira outros a participarem, construindo um futuro mais conectado e informado para o agro brasileiro. Este episódio foi gravado na Expointer, uma das feiras agropecuárias mais tradicionais do Brasil, diretamente do estande do Grupo Piccin. PARCEIRO DESTE EPISÓDIO Este episódio foi trazido até você pelo Grupo Piccin! O Grupo Piccin, que hoje contempla o foco de trabalho em equipamentos, componentes e inovação, começou com o trabalho de um homem, Santo Piccin. Com a evolução da agricultura, os desafios se tornaram mais complexos, exigindo a utilização de implementos agrícolas mais eficientes. Grupo Piccin: excelente em produzir o melhor para o campo. Site: https://piccin.com.br/Instagram: https://www.instagram.com/grupopiccinFacebook: https://www.facebook.com/grupopiccinLinkedIn: https://www.linkedin.com/company/piccin-máquinas-agrícolas-ltdaYouTube: https://www.youtube.com/channel/UCk4BdnkZnq7gObUiR0XQR7g INTERAJA COM O AGRO RESENHAInstagram: instagram.com/agroresenhaTwitter: x.com/agroresenhaFacebook: facebook.com/agroresenhaYouTube: youtube.com/agroresenhaCanal do Telegram: https://t.me/agroresenhaCanal do WhatsApp: https://bit.ly/zap-arp-01 E-MAILSe você tem alguma sugestão de pauta, reclamação ou dúvida, envie um e-mail para contato@agroresenha.com.br ACOMPANHE A REDE AGROCASTInstagram: instagram.com/redeagrocast/Facebook: facebook.com/redeagrocast/Twitter: x.com/redeagrocast FICHA TÉCNICAApresentação: Paulo OzakiProdução: Agro ResenhaConvidado: Mariana CherubiniEdição: Senhor A - https://editorsenhor-a.com.brSee omnystudio.com/listener for privacy information.

Hear ye hear ye! On a fair dayin late September, a village by the name of Rio Grande embarked on a grand adventure! A group of adventurers from the rhelm of Final Boss Con transported the village into a place of wonder and excitement! Men, women and children came from near and far to partake in wonders and merriment! Games, food, entertainment ... drink! All were present! But where, and what is this place? Well, join us will you for this episode of Muggle with a “Pint” as we take you on a journey through ... The Rio Renaissance Faire!(Also, special FBC announcements at the end.)Go forth and press play on this episode of Muggle with a Mic!For information on the Alzheimer's Association:alz.orgSupport our Walk Team here:https://act.alz.org/site/TR?team_id=945420&pg=team&fr_id=18816For more information on Final Boss Con:finalbosscon.comHelp support us by listening to episodes, liking posts, sharing our episodes with friends and family and subscribing on all the social media platforms including YouTube! All of these forms of support are free and easy to do but very much appreciated!Find more Muggle with a Mic content and YouTube videos here: linktr.ee/mugglewithamicMusic in this episode:"Celtic Impulse" , "Achaidh Cheide", "Take a Chance" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 4.0 Licensehttp://creativecommons.org/licenses/by/4.0/

The Quiraing is not a gentle place. Stone spires jut skyward, cliffs crumble toward the sea, and paths twist like they're still being carved by giants. It's a landscape that doesn't promise safety—it dares you to take another step. On Skye, they say even dragons once hid in these folds, rising to defend the island from invaders. And standing here, staring into that mist and stone, you can feel it: adventure isn't slaying dragons. It's choosing to face the one within. Music from Kinnfolk, Ed Miller, and Marc Gunn. This is Quest & Chorus #308 0:39 -  - Kinnfolk “Highland Laddie” from Star Above The Mountain 4:21 - WELCOME TO QUEST & CHORUS Where every hill might hide a dragon, and every fear might be your map. We stand on the edge… of a cliff, of a journey, of ourselves. The Quiraing, on the Isle of Skye, is a land caught between movement and stillness… earth sliding slowly toward the sea. And standing here, staring out over stone teeth and mist-choked valleys, you might ask: Should I go forward? Or turn back? I'm your bard, Marc Gunn, also host of the Irish & Celtic Music Podcast, and typically host of this show as Folk Songs & Stories, but today, we call it Quest & Chorus. Quest & Chorus is a 6-part podcast series. I fuse my love of Celtic and folk music, science fiction and fantasy, and travel into a podcast with a quest. In each episode, you will get a clue to unlock a secret reward. And at the end of the season, you will combine all of those clues to unlock an even bigger amazing reward. If you're new to the show, please follow us. You can do that PubSong.com or Just send me an email to follow@celtfather. Review of ALEP 6: A Long Expected Party. Stories: 6 mile hike Dressing like a hobbit Playing music with Kelly and Mitch in the Dancing Pony. Providing the atmosphere for Middle-Earth Sunrise over The Shire Singing beneath the stars. Ed Miller has a gift for turning lived experience into song. In “The Wide Rio Grande,” he tells the story of a young Scottish singer facing the sting of rejection at the U.S. border — and how that moment bound him to countless others who've risked everything to cross into a new life. It's a song about displacement and determination, about rules that separate and courage that refuses to be denied. From Houston to Laredo, from Scotland to Mexico, it is both personal and universal — a reminder that behind every border there are human hearts, still daring to cross. 11:19 - Ed Miller “The Wide Rio Grand” from Many's The Fine Tale The Wide Rio Grande Lyrics and music by Brian McNeill Fifteen years gone, the airport in Houston A young Scottish singer stands waiting in line He's been too long apart from the home of his heart It's a young Texas sweetheart so fair and so fine But the man at the desk with his uniform shoulders Gives uniform reasons and a uniform smile Takes more than a song son. The paperwork's wrong son Fly back where you came from just 5000 miles Come all you brave lads who follow my story I'll stand at the border and give you my hand Here's honor and luck, good health, and glory To those who would try for the wide Rio Grande London to Mexico, ready to try again Walk through a border that thousands have crossed Join the bold dispossessed of the South and the West For a white boy from Scotland, no irony lost But he knows as he reaches the light in Laredo With the guards looking on and the sun beating down That the hard law and order, the rules on the border Has made him at one with the men who have drowned Come all you brave lads who follow my story I'll stand at the border and give you my hand Here's honor and luck, good health, and glory To those who would try for the wide Rio Grande So the next time you walk the wrong side of the border Remember this song as you think on your lot For every man, Jack, who can take the road back Should think on the fortune of those who cannot For Wetback's a name that they whisper in corners But there's one man hear who will wear it with pride For a fence or a wall means nothing at all For a heart full of courage will ne'er be denied Come all you brave lads who follow my story I'll stand at the border and give you my hand Here's honor and luck, good health, and glory To those who would try for the wide Rio Grande Compadres and amigos who follow my story I'll stand at the border and give you my hand Here's honor and luck, good health, and glory To those who would try for the wide Rio Grande 15:50 - UPCOMING SHOWS OCT 11: The Lost Druid Brewery, Avondale Estates, GA OCT 17-19: MultiVerse, Peachtree City, GA NOV 1: Georgia Renaissance Festival Fall Festival, Fairburn, GA NOV 8: IrishFest Atlanta, Roswell, GA with Inara NOV 14-16: CONjuration, Duluth, GA NOV 22: Georgia Renaissance Festival Fall Festival, Fairburn, GA DEC 6: Georgia Renaissance Festival Fall Festival, Fairburn, GA DEC 7: Nerdy Wonderland at The Lost Druid, Avondale Estates, GA @ 12 - 5 PM. Please leave a comment on the podcast show notes at pubsong.com or wherever you listen. Email pictures of where you're listening to follow@celtfather . I'll send you a free gift and you can learn more about how to follow this podcast. News There is also a 10-day Sale at com for the 2025 Firefly Drinking Songs t-shirts. This is the only time you'll be able to get a copy of this shirt this year. The store closes on October 10. So get those orders in! October Patreon Membership Drive. I'm running a Patreon Membership Drive from October 1-10, 2025. When you become a Patron, you get a free album: Kilted Drinking Songs. I say a free album. But to be fair, you get several free albums. This is the latest. It features songs that were once recorded exclusively for this podcast. It's now together as a digital-only album. There's only one way to get it. A big thanks to my… GUNN RUNNERS ON PATREON If you enjoy this podcast or you love listening to my music, please follow my Celtfather Patreon page. You can sign up for free and get updates on what's new and you can get an ad-free edition of this podcast before public listeners. But you get so much more when you become a Patron of the Arts. Patreon is one of the ways modern musicians and podcasters make a living. For just $5 per month, you'll get exclusive, unreleased songs, podcasts, video concerts, bootleg concerts, and so much more. Email follow@celtfather to get more details! 18:38 - Marc Gunn “Paddy Murphy” from Kilted Drinking Songs 24:17 - TODAY'S SHOW IS BROUGHT TO BY CELTIC INVASION VACATIONS Every year, I take a small group of people on a relaxing adventure to one of the Celtic nations. We don't see everything. Instead we stay in one area. We get to know the region through its culture, history, and legends. You can join me with an auditory and visual adventure through podcasts, blogs, videos, and photos. In 2026, you can join me for a Celtic Invasion of Galicia in Spain. Sign to the Celtic Invasion Vacations mailing list at CelticInvasion.com. Let's begin the… QUEST & CHORUS of QUIRAING, SCOTLAND The Quiraing lies on the northern Trotternish Ridge of Skye. It's part of the largest landslip in Britain — a massive collapse of rock that stretches nearly the length of the peninsula. What makes the Quiraing remarkable is that it's still moving. Every year, the road below must be repaired, because cracks open and the land shifts. The cliffs and pinnacles here are not frozen in time; they are alive, in motion, reshaping themselves even now. Within this landscape are some striking features: The Needle, a tall jagged spike of rock; The Prison, a crag shaped like a fortress; and The Table, a grassy plateau hidden away within the folds of the cliffs. These names reflect how the landscape feels — not just natural, but storied. The word Quiraing comes from Old Norse — Kví Rand — which means “round fold.” It's thought to describe the way the land curves inward, almost like a natural pen or hollow. Local lore says the hollows were once used to hide cattle, especially during Viking raids. The geography itself became a shield, a place of protection. There are stories of dragons living in the Quiraing. However, the dragon stories don't come from ancient Gaelic tradition. They appear more in modern folklore retellings and travel writing — stories told to capture the atmosphere of the landscape. It's easy to see why. The Prison, a huge crag that looks like a fortress, seems like the perfect lair. The Needle rises like a spear ready to strike. The Table, hidden within the fold of the cliffs, feels like a secret clearing where wings could unfurl. One version says the dragons hid in the folds of the Quiraing, guarding the people of Skye from Viking invaders. When longships came over the horizon, the dragons rose from the cliffs themselves — wings beating like thunder, breath as fierce as the Atlantic spray. The Vikings fled, and the people survived. It's not a tale you'll find in the oldest manuscripts.  In a place where the land still moves, where cliffs shift and stones crash down, dragons feel less like fantasy and more like a natural explanation for the Quiraing's wild power. So when you set foot there today, you're not just walking among rocks and landslides. You're stepping into a landscape that invites adventure — where the air feels charged, as if dragons might still be hiding just behind the next ridge, waiting for the moment to rise again. In Middle-earth, places like this are where heroes are tested. This is where Frodo keeps walking. Where Aragorn faces the dead. Where you ask: Am I brave enough to keep going? Talk prompts: Fear is not the enemy—stagnation is. Talk about how fear can be a compass, not a wall. The illusion of safety: The “door” we hide behind may protect us—but it can also trap us. Personal story: Have you ever reached a moment of internal Quiraing? When you had to keep going even if you were shaking? D&D parallel: Every great campaign starts with a hesitant first step. Players choose to walk into darkness. The song's core idea: Adventure is not slaying dragons. It's choosing to face the dragon within. This song came from that moment— That catch in the chest before you say ‘yes.' That step forward that feels like a leap. It's about choosing the road that scares you… Because it also might save you. This is Come Adventure With Me. 29:24 - Marc Gunn “Come Adventure With Me” from Come Adventure With Me Your next clue is locked in the lyrics. What turns you to stone? Listen again. Write it down. Because sometimes, it hardens into walls. And sometimes… you have to break them. Thanks for walking the edge with me today. The Quiraing doesn't give answers.  But it gives perspective. Next time, we dive into a different kind of exile, on Skellig Michael, where legends go to disappear beneath the waves. Until then, wherever you are… Come adventure with me. 33:52 - CREDITS Thanks for listening to Quest & Chorus. This episode was edited by Mitchell Petersen. You can follow and listen to the show on my Patreon or wherever you find podcasts. Sign up to my mailing list to learn more about songs featured in this podcast and discover where I'm performing. Remember. Reduce, reuse, recycle, and think about how you can make a positive impact on your environment. Join the Quest and Sing Along at www.pubsong.com! #pubstories  

Edward R. Murrow Award–winning host Yami Virgin with editor Paul Sanchez digs into the border battle over Rio Grande buoys and the return of Cocaine Cowboys 2.0 as cartels shift back to cocaine smuggling.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Historic Election: Bishop Sarah Mullally Becomes the 106th Archbishop of Canterbury Bishop Michael Burkel Hun of the Diocese of the Rio Grande in the Episcopal Church celebrates the election of Bishop Sarah Mullally as the 106th Archbishop of Canterbury, marking the first time in over 14 centuries this role is held by a woman. Bishop Hun discusses the importance of the Anglican Communion's bonds through common prayer, affection, and the Eucharist, emphasizing the need for healing and unity rather than governance reforms. He highlights the significance of Mullally's leadership and the inherent unity given by Christ that binds the Communion together. 00:00 Introduction and Historic Election Announcement 00:51 Current Debates in the Anglican Communion 01:37 The True Nature of the Anglican Communion 02:42 Enduring Gifts of the Anglican Communion 04:02 The Role of Bonds of Affection 06:12 The Centrality of the Eucharist 08:14 Call for Unity and Moving Forward 08:51 Conclusion and Blessings

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

Diocese of the Rio Grande Weekly Update: Special Announcements & Rev. Dr. Hilary Smith's Inspiring Journey In this week's update for the last week of September 2025, the Bishop of the Diocese of the Rio Grande reminds clergy about the upcoming clergy conference and announces the ordination of Gary to the Sacred Order of Deacons. Preparations for the Diocesan Convention in November are also discussed, including a presentation by the Borderlands ministry team. The Bishop encourages laity to run for diocesan positions and emphasizes the collaborative leadership between clergy and laity. The video features an in-depth interview with Rev. Dr. Hilary Smith, the new vicar of the Church of the Holy Spirit in Gallup, New Mexico. Dr. Smith shares her spiritual journey, experiences as a parish priest, spiritual director, historian, and her initial reluctance towards Christianity. She discusses her epiphany in England, which led to her baptism and service in the Diocese of Virginia before joining the Diocese of the Rio Grande. 00:00 Weekly Update Introduction 00:17 Upcoming Clergy Conference 00:55 Diocesan Convention Preview 01:40 Call for Diocesan Office Candidates 02:29 Interview with Reverend Dr. Hilary Smith 03:19 Hilary's Journey to the Diocese 05:33 Spiritual Direction and Historical Background 07:57 A Mystical Experience in England 17:17 A Life-Changing Experience 17:43 The Journey of Faith Begins 18:29 Finding Community in Church 20:11 The Power of Religious Practices 25:18 The Importance of Church Attendance 28:32 Exploring Different Ways to Pray 29:41 A New Ministry Chapter

A Call to Forgiveness and Compassion in Troubling Times In this powerful address, Bishop Michael Hunn explores the extreme violence and hatred currently gripping the United States and the Diocese of the Rio Grande. The murder of Charlie Kirk and his widow Erica Kirk's public act of forgiveness serve as a profound example of living out Christian faith. This episode delves into the layered meaning of forgiveness, how it parallels salvation, and the ongoing struggle to practice love and compassion in a divided society. Through personal anecdotes, including interactions with ICE agents and asylum seekers, we learn about the importance of recognizing humanity in others. Join us in reflecting on the urgent need for prayer, understanding, and living out the gospel of Jesus Christ to combat hatred and violence. 00:00 Introduction: A Nation in Turmoil 00:39 A Shining Example of Forgiveness 01:39 The Ongoing Journey of Forgiveness 02:09 Salvation: A Continuous Process 03:17 Parallel Between Forgiveness and Salvation 04:50 Practicing Faith in Daily Life 05:10 Encounter at the Courthouse 06:36 Seeing Humanity in Everyone 09:08 Imagining a World of Peace 11:06 Call to Action: Embrace Understanding and Dignity 13:11 Conclusion: Keep the Faith

Alexandre de Moraes comenta visita de delegação brasileira a eurodeputado português, ações da iniciativa privada no Rio Grande do Sul, e deputada brasileira na flotilha de Greta Thunberg.

Benvenuti in un viaggio affascinante attraverso il mondo delle lingue ibride - quelle lingue straordinarie che nascono quando due culture si incontrano e si mescolano. L'italiano è stato protagonista di tantissimi di questi incontri linguistici in giro per il mondo, creando fenomeni linguistici unici e sorprendenti che raccontano la storia dell'emigrazione italiana e dell'adattamento culturale. Lingue e Dialetti con Radici Italiane (Cocoliche, Chipilo...) Cosa Significa "Lingua Ibrida"? È molto semplice: immaginate di prendere due ingredienti diversi - come il sugo di pomodoro italiano e il piccante messicano - e di creare una salsa completamente nuova. Ecco, le lingue ibride funzionano proprio così! Quando comunità di immigrati si stabiliscono in nuovi Paesi, la loro lingua madre si mescola con quella locale, dando vita a forme comunicative uniche che portano in sé la storia, le sfide e l'ingegno di intere generazioni. Queste lingue sono nate principalmente grazie all'emigrazione italiana massiccia tra l'Ottocento e il Novecento, quando milioni di italiani hanno lasciato il loro paese per cercare fortuna nelle Americhe, in Australia e in altre parti del mondo. Portando con sé la loro lingua, i loro dialetti regionali e la loro cultura, gli emigrati italiani hanno dovuto adattarsi alle nuove realtà linguistiche, creando dei veri e propri "matrimoni linguistici" che ancora oggi ci stupiscono per la loro creatività e funzionalità. Dato sorprendente: Tra il 1876 e il 1976 circa 26 milioni di italiani hanno lasciato l'Italia. Questa migrazione di massa ha creato una rete globale di comunità italiane che hanno mantenuto viva la lingua attraverso adattamenti creativi e innovativi. Il Talian: Quando il Veneto Incontra il Portoghese Il Talian rappresenta una delle lingue ibride più affascinanti e meglio conservate al mondo. Nato nelle colline del Brasile meridionale, questo straordinario fenomeno linguistico racconta la storia di migliaia di veneti e trentini che hanno saputo reinventare la propria identità linguistica senza perderla. Le Origini Storiche del Talian Il Talian è nato nella seconda metà dell'Ottocento quando migliaia di veneti e trentini sono emigrati nel sud del Brasile, stabilendosi soprattutto negli stati di Rio Grande do Sul, Santa Catarina e Paraná. Questi coraggiosi emigrati si trovarono di fronte a una sfida duplice: dovevano comunicare non solo tra loro (ricordate che in Italia si parlavano principalmente dialetti regionali molto diversi tra loro), ma anche con i brasiliani di lingua portoghese e con immigrati di altre nazionalità. La necessità di sopravvivenza comunicativa portò alla nascita di questa lingua ibrida che combinava la base grammaticale veneta con un lessico sempre più arricchito da prestiti portoghesi. Gli immigrati mantenevano la struttura sintattica e fonetica della loro lingua madre, ma integravano parole portoghesi per concetti nuovi o per facilitare la comunicazione con i vicini brasiliani. Come Funziona il Talian Il Talian è sostanzialmente una base veneta con tantissimi prestiti dal portoghese, ma il meccanismo di fusione è molto sofisticato. La lingua mantiene la morfologia e la sintassi veneta, ma adatta il lessico alle esigenze del nuovo ambiente. Ecco alcuni esempi che mostrano questa incredibile creatività linguistica: Esempi pratici: • "Mi go comprado na machina nova" (Ho comprato una macchina nuova) • "Vamos ndar a la festa" (Andiamo alla festa) • "El tempo ze bon par trabalhar" (Il tempo è buono per lavorare) Notate come si mescola perfettamente? "Go" è veneto (ho), "comprado" è portoghese (comprato), "na" è veneto (una), "machina" è un adattamento, "nova" è portoghese! La bellezza del Talian sta proprio in questa fluidità naturale con cui integra elementi delle due lingue. Il Talian Oggi: Una Lingua Viva Incredibilmente, ancora oggi circa 500.000 persone parlano Talian in Brasile.

A pedido de Catia Goulart, mãe de Andrei, contamos hoje o caso Andrei Gourlart. Obrigada pela confiança!O menino Andrei tinha apenas 12 anos quando foi encontrado sem vida em seu quarto. O principal suspeito é seu próprio tio e padrinho: Jeverson Goulart. O Tribunal do Júri está marcado para dia 27 de outubro de 2025. Até lá, pedimos que compartilhem ao máximo esse caso. > Quer aparecer em um episódio do Fábrica? É muito fácil! Basta mandar uma mensagem de voz por direct no Instagram @podcastfabricadecrimes nós só publicaremos com a sua autorização. Vamos AMAR ter você por aqui :)Hosts: Rob e MariEditor: Victor AssisAviso: O Fábrica aborda casos reais de crimes, contendo temas sensíveis para algumas pessoas. O conteúdo tem caráter exclusivamente informativo e é baseado em fontes públicas, respeitando a memória das vítimas e de seus familiares. As eventuais opiniões expressas no podcast são de responsabilidade exclusiva das hosts e não refletem necessariamente o posicionamento de instituições, veículos ou entidades mencionadas. Caso você tenha alguma objeção a alguma informação contida nesse episódio, entre em contato com: contato@fabricadecrimes.com.br  Fontes:Instagram de Catia Goulart. Disponível aqui. Ministério Público do Rio Grande do Sul. Artigo: “Caso Andrei: acusado pelo MPRS será julgado em outubro pelo homicídio e estupro de sobrinho de 12 anos”. Rio Grande do Sul, 10 abr. 2025. Disponível aqui.G1. Artigo: “Réu pela morte de sobrinho em Porto Alegre responderá também por estupro, decide Justiça”. Rio Grande do Sul, 02 set. 2020. Disponível aqui. GaúchaZH. Artigo: “Perícia revela que celular de menino teve 14 arquivos apagados após a morte”. Março de 2020. Disponível aqui. YouTube. Canal Beto Ribeiro. Vídeo: “O PRÓPRIO TIO TIROU A VIDA DE UM GAROTO DE 12 ANOS - CASO ANDREI GOULART”. Disponível aqui. 

The Rio Grande river has been immortalized in movies and in songs, but sadly, the river itself has shrunk and now regularly runs dry in certain areas. The World Wildlife Fund has prioritized restoring the river and to that end is funding programs to revitalize the Rio Grande. One such program called Rio Grande Return is building beaver dams and other wood structures in the river, in an effort to improve water retention and water quality, and they are beginning to see positive results.

Original Air Date: March 19, 1952Host: Andrew RhynesShow: The Lone RangerPhone: (707) 98 OTRDW (6-8739) Stars:• Brace Beemer (Lone Ranger)• John Todd (Tonto) Writer:• Fran Striker Producer:• George W. Trendle Music:• Ben Bonnell For more great shows checkout our site: https://www.otrwesterns.comExit music from: Roundup on the Prairie by Aaron Kenny https://bit.ly/3kTj0kK

Original Air Date: March 19, 1952Host: Andrew RhynesShow: The Lone RangerPhone: (707) 98 OTRDW (6-8739) Stars:• Brace Beemer (Lone Ranger)• John Todd (Tonto) Writer:• Fran Striker Producer:• George W. Trendle Music:• Ben Bonnell For more great shows checkout our site: https://www.otrwesterns.comExit music from: Roundup on the Prairie by Aaron Kenny https://bit.ly/3kTj0kK

In this episode, FERN Editor-in-Chief Theodore Ross talks food and power in the West. There's Ted Genoways on a JBS meatpacking plant in Colorado; Jeremy Miller on how large pecan growers are strangling a declining Rio Grande; and Paisley Rekdal on the history of Chinese oppression and resistance through food in the United States. This episode is part of FERN's special issue on food and power, produced in collaboration with High Country News.

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The major rivers of the Rio Grande and the Colorado run through both the United States and Mexico and they are the source of a water sharing agreement between the two countries that dates back to 1944. Under the terms of this treaty, Mexico must send 430 million cubic metres of water per year from the Rio Grande to the US, to supply Texas and dozens of cities near the border. Whilst the US sends a much larger allocation of nearly 1.85 billion cubic metres of water a year, from the Colorado River to supply Mexico's border cities like Mexicali and Tijuana. But 80 years on, a deepening row over a shortage of water has put the treaty in jeopardy. Mexico is in arrears and has failed to keep up with its water deliveries to the US for much of this century and its unlikely to meet its obligation this year too. Farmers on both sides are struggling to water their crops, whilst the border cities are facing water shortages for both their populations and industries. And pressure on Mexico is mounting with President Trump earlier this year accusing Mexico of ‘stealing' the water. So this week on The Inquiry, we're asking ‘Why does Mexico owe the US water?'Contributors: Stephen Mumme, Emeritus Professor in Political Science, Colorado State University, USA Dr Rosario Sanchez, Senior Research Scientist, Texas Water Resources Institute, USA Susanne Schmeier, Professor in Water Co-operation, Law and Diplomacy, IHE Delft, The Netherlands. Naho Mirumachi, Professor in Environmental Politics, King's College, London, UK Presenter: Gary O'Donoghue Producer: Jill Collins Researcher: Maeve Schaeffer Technical Producer: Craig Boardman Production Management Assistant: Liam Morrey Editor: Tom Bigwood{Photo: The Rio Grande River and surrounding land that divides the USA and Mexico. Credit: Daniel Slim/Getty Images)

Na série de conversas descontraídas com cientistas, chegou a vez da Biomédica, Mestra e Doutora em Neurociências, com Pós-Doutorados em Bioquímica e em Virologia, professora e divulgadora científica, Mellanie Fontes-Dutra, a @mellziland.Só vem!>> OUÇA (93min 08s)*Naruhodo! é o podcast pra quem tem fome de aprender. Ciência, senso comum, curiosidades, desafios e muito mais. Com o leigo curioso, Ken Fujioka, e o cientista PhD, Altay de Souza.Edição: Reginaldo Cursino.http://naruhodo.b9.com.br*Mellanie Fontes Dutra da Silva é graduada em Biomedicina (UFRGS), com as habilitações em Bioquímica, Patologia Clínica e Virologia. Mestre e Doutora em Neurociências (UFRGS), com Pós-Doutorado em Bioquímica (UFRGS) e em Virologia (Feevale).Atualmente, é professora da Escola de Saúde da Universidade do Vale dos Sinos (Unisinos), para os cursos de Medicina, Biomedicina e Engenharia Biomédica. É coordenadora dos cursos Biomedicina, modalidade presencial e híbrido/EaD (Unisinos), e professora permanente do Programa de Pós-Graduação em Alimentos, Nutrição e Saúde, situado no ittNutrifor-TECNOSINOS.É coordenadora do Núcleo de Pesquisa sobre Mudanças Climáticas e Saúde Única - UNISINOS, e do Núcleo de Pesquisa em Neuropsiquiatria Nutricional - UNISINOS. Também é membro do Comitê de Ética em Pesquisa (Unisinos), da Comissão Interna de Biossegurança (CIBio - Unisinos), e participa do GT Curricularização Saúde Única da Rede Saúde do Rio Grande do Sul e da Rede de Saúde Humana, Animal e Ambiental Rede Saúde Única da FIOCRUZ RS.Estuda, atualmente, os impactos de eventos climáticos extremos sobre a saúde física (explorando agentes infecciosos e resposta imunológica, bem como doenças crônicas não transmissíveis - DCNTs) e mental das populações atingidas, bem como agentes infecciosos de emergentes de importância para a saúde pública e as interrelações entre as microbiotas do organismo em diversos contextos fisiológicos e patológicos, com enfoque no sistema imunológico.Tem experiência em neurodesenvolvimento e seus transtornos, com atuação no campo de pesquisa desde 2010. Trabalhou no Laboratório de Plasticidade NeuroGlial (PNG), situado no Grupo de Estudo Translacional do Transtorno do Espectro do Autismo (GETTEA), assim como no Autism Well-Being Awareness and Research Development Institute (A.W.A.R.D. Institute), tendo como foco a pesquisa sobre os transtornos do espectro do autismo (TEA).Divulgação científica: Foi uma das principais vozes da ciência no twitter, em 2020 e 2021 (IBPAD/SciencePulse). É organizadora do Pint of Science de Porto Alegre, que tem o objetivo de divulgar e popularizar a ciência.É idealizadora e coordenadora da Rede Análise (@redeanalise no twitter) e membro da rede #TodosPelasVacinas (www.todospelasvacinas.info). Durante o ano de 2021, participou como membro do grupo InfoVid e como guia da equipe Halo, uma iniciativa global que faz parte do projeto Verificado das Nações Unidas.Atualmente, é embaixadora da World Wide Fund for Nature (WWF) Brasil.Lattes: http://lattes.cnpq.br/6219326679133695*APOIE O NARUHODO!O Altay e eu temos duas mensagens pra você.A primeira é: muito, muito obrigado pela sua audiência. Sem ela, o Naruhodo sequer teria sentido de existir. Você nos ajuda demais não só quando ouve, mas também quando espalha episódios para familiares, amigos - e, por que não?, inimigos.A segunda mensagem é: existe uma outra forma de apoiar o Naruhodo, a ciência e o pensamento científico - apoiando financeiramente o nosso projeto de podcast semanal independente, que só descansa no recesso do fim de ano.Manter o Naruhodo tem custos e despesas: servidores, domínio, pesquisa, produção, edição, atendimento, tempo... Enfim, muitas coisas para cobrir - e, algumas delas, em dólar.A gente sabe que nem todo mundo pode apoiar financeiramente. E tá tudo bem. Tente mandar um episódio para alguém que você conhece e acha que vai gostar.A gente sabe que alguns podem, mas não mensalmente. E tá tudo bem também. Você pode apoiar quando puder e cancelar quando quiser. O apoio mínimo é de 15 reais e pode ser feito pela plataforma ORELO ou pela plataforma APOIA-SE. Para quem está fora do Brasil, temos até a plataforma PATREON.É isso, gente. Estamos enfrentando um momento importante e você pode ajudar a combater o negacionismo e manter a chama da ciência acesa. Então, fica aqui o nosso convite: apóie o Naruhodo como puder.bit.ly/naruhodo-no-orelo