Podcasts about Rio Grande

#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

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  

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

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.

Subiu para seis o número de mortes provocadas supostamente por consumo de metanol em bebidas adulteradas. A polícia do Rio Grande do Sul prendeu uma quadrilha que usava inteligência artificial para aplicar golpes online. Usuários do Pix ganharam uma nova ferramenta contra fraudes. O presidente Lula deu o aval para acabar com a obrigatoriedade de aulas em autoescolas. A Câmara discute o projeto que amplia a faixa de isenção do Imposto de Renda para quem ganha até R$ 5 mil por mês. O veto do Congresso ao orçamento do governo Trump paralisou serviços públicos nos Estados Unidos. Morreu a cientista Jane Goodall, que dedicou a vida ao estudo dos chimpanzés. Seleção brasileira: Vinícius Júnior e Rodrygo foram convocados para enfrentar Japão e Coreia do Sul.

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.

9-29-25 Lobos pack University Stadium in a 38-20 win over NMSU in the Rio Grande Rivalry

This is a candidate announcement for a candidate in the upcoming March 2026 party primaries. This does not constitute an endorsement; submissions appear as resources permit. Jennifer “JJ” Dominguez is a Licensed Clinical Social Worker and grassroots leader running for Texas State Representative, House District 31, a region stretching from Wilson County in the north to the Rio Grande in the south, the Gulf of Mexico in the east, and Interstate 35 in the west. The terrain is as diverse as the 186,657 inhabitants. She moved to the district 20 years ago and raised four children utilizing the public schools....Article Link

A cidade fala, ouve e sente. Em meio ao concreto, surgem narrativas que revelam novas faces da identidade cultural do Rio Grande do Sul. No podcast Paralelas, Juliana Bublitz dá voz às histórias que parecem distantes, mas que se entrelaçam e nos conectam profundamente. Toda sexta-feira, às 12h, descubra relatos inspiradores, personagens marcantes e reflexões sobre o cotidiano de Porto Alegre e Região Metropolitana.Siga no Spotify: https://open.spotify.com/show/4cLqCp3N7nDl3BKvReSOemInstagram: https://www.instagram.com/gzhdigital/Instagram: https://www.instagram.com/ju_bublitz/

A cidade fala, ouve e sente. Em meio ao concreto, surgem narrativas que revelam novas faces da identidade cultural do Rio Grande do Sul. No podcast Paralelas, Juliana Bublitz dá voz às histórias que parecem distantes, mas que se entrelaçam e nos conectam profundamente. Toda sexta-feira, às 12h, descubra relatos inspiradores, personagens marcantes e reflexões sobre o cotidiano de Porto Alegre e Região Metropolitana.Siga no Spotify: https://open.spotify.com/show/4cLqCp3N7nDl3BKvReSOemInstagram: https://www.instagram.com/gzhdigital/Instagram: https://www.instagram.com/ju_bublitz/

Pressão sobre fertilizantes, defensivos e frete leva sojicultores a rever investimentos e limita crescimento da área plantada com soja no Brasil. Previsão indica semeadura de 920 mil hectares de arroz no Rio Grande do Sul. Santa Catarina registra baixo índice de cigarrinha-do-milho, mas presença de bactéria exige atenção no Planalto Norte. Mundo desperdiça 97% da água que poderia ser reutilizada. Tempo: temporais em região Sul e Sudeste, enquanto restante do país segue com ar seco.

Cobertura do Fala Carlão para o Canal do Boi, direto da Farm Progress Show!Lorenzo Roos é agricultor e influencer, herdeiro de uma trajetória de três gerações ligadas à produção de soja no Rio Grande do Sul. Mas, além de seguir no campo, ele encontrou uma forma inovadora de ampliar seu impacto: as redes sociais.Com autenticidade, Lorenzo mostra a vida real do agricultor gaúcho, compartilhando os bastidores da sucessão familiar, os desafios da produção e as conquistas do dia a dia. Sua comunicação aproxima o público urbano do agro, gera representatividade para os jovens e reforça a importância da agricultura brasileira no cenário mundial.Tradição no campo e inovação digital se encontram em uma narrativa que inspira e conecta.

BLACK ALTAR [Black Metal; Poland/United Kingdom] - https://blackaltar.bandcamp.com/@blackaltarbandPARAXENIA [Atmospheric Gothic/Progressive Metal; Italy] - https://open.spotify.com/album/5PjQHLmfxNCl3oqPiWt09z@paraxeniaRIBSPREADER [Death Metal; Gamleby, Sweden] - https://xtreemmusic.bandcamp.com/album/as-gods-devourCHAOS MAGIC [Symphonic Metal; Sanitago, Chile] - https://open.spotify.com/album/6AfAnVm0f8zbJPz9ck92JX@chaos_magic_bandDREAMSLAIN [Progressive Metal; Tromsø, Norway] - https://dreamslain.bandcamp.com/@dreamslain_metal_bandTEMPLE OF KATHARSIS [Black Metal; Kastoria/Tessaloniki, Greece] - https://templeofkatharsis.bandcamp.com/@theogoniarecordsAUTREST [Atmospheric Black Metal; Rio Grande do Sul, Brazil] - https://autrest.bandcamp.com/@autrestofficialTORTURER [Death/Thrash Metal; Sanitago, Chile] - https://torturerau.bandcamp.com/@torturerbandNEPTUNE [Heavy Metal; Stockholm, Sweden] - https://neptune-official.bandcamp.com/@neptune_band_officialBENEFACTOR DECEASE [Thrash Metal; Athens, Greece] - https://xtreemmusic.bandcamp.com/album/abnormal-attachmentsLOTHLÖRYEN [Power/Folk Metal; Brazil] - https://lothloryen.bandcamp.com/@lothloryenofficialPESTILENTIAL SHADOWS [Black Metal; Wollongong, NSW, Australia] - https://pestilentialshadows.bandcamp.com/@pestilential_shadows_officialNATHREISM [Pagan/Black Metal; Uzhhorod, Ukraine] - https://nathreism.bandcamp.com/@nathreism_bandPODCAST THEM DOWNhttps://linktr.ee/pctdhttps://patreon.com/podcastthemdown

When we think of rivers that form the border of the Unites States, we often think of the Rio Grande in the southwestern U.S.  However,...

Beto Fantinel, secretário de Desenvolvimento Social do Rio Grande do Sul, esteve no Direto ao Ponto e trouxe detalhes sobre o lançamento do Família Gaúcha.

Beto Fantinel, secretário de Desenvolvimento Social do Rio Grande do Sul, esteve no Direto ao Ponto e trouxe detalhes sobre o lançamento do Família Gaúcha.

9-26-25 The Rio Grande Rivalry is finally here

9-24-25 Three more days til the Rio Grande Rivalry is here

9-24-25 President of the Howl Raisers' Carlos Tenorio II & NMSU Barstool's Joseph Settle joins TEAM Talk for the unveiling of 'The Roaster' to the Rio Grande Rivalry

Former Lobo, Scott Creagan, knows all about this rivalry having played the Aggies 4 times in his college career. Bob and Scott chat about Scott's career and what they expect from the game this weekend. See omnystudio.com/listener for privacy information.

No Papo Antagonista desta terça-feira, 23, Aod Cunha, doutor em economia e ex-secretário da Fazenda do Rio Grande do Sul, comentou a reação do mercado aos discursos de Lula e Donald Trump na Assembleia-Geral da ONU. Ele também analisou os impactos do tarifaço dos EUA sobre produtos brasileiros. 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 

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)

Listeners, you're about to slip through a portal to arrive at the 2025 Columbus Book Festival, where Megan Giddings, Ruben Reyes Jr., and Edward Underhill discussed the ins and outs of speculative fiction: why they write it, why they love it, and the challenges and opportunities the genre presents. We've got mysterious doors opening to unknown lands, alternate realties, time slips, and plenty of additional oddities, so step into that portal and don't you dare look back.   Megan Giddings, the author of the novels Lakewood, The Women Could Fly, and, most recently, Meet Me at the Crossroads. Her story collection, Black Arts, is forthcoming in 2026. She is an assistant professor at the University of Minnesota.   Ruben Reyes, Jr. is the author of the short story collection There Is a Rio Grande in Heaven and, most recently, the novel Archive of Unknown Universes. Originally from Southern California, he now lives in Brooklyn.   Edward Underhill is the author of the young adult novels Always the Almost, This Day Changes Everything, and In Case You Read This. His latest novel is his first for adults, The In-Between Bookstore. He grew up in Wisconsin and currently resides in California.   Page Count is produced by Ohio Center for the Book at Cleveland Public Library. For full show notes and an edited transcript of this episode, visit the episode page. To get in touch, email ohiocenterforthebook@cpl.org (put “podcast” in the subject line) or follow us on Instagram or Facebook.

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Weekly Update: Exploring the Ministry of the Diocese in the Dominican Republic | September 20, 2025 In this week's update for the Diocese of the Rio Grande, dated September 20, 2025, we highlight the upcoming Diocesan Convention in November and encourage members to serve in various diocesan roles. The video also covers the recent House of Bishops meeting in the Diocese of the Dominican Republic, showcasing the impactful ministry activities amidst a 20% poverty rate. Special attention is given to the unique liturgical practices and cultural expressions of the local Episcopal Church. A call for prayers for the newly consecrated Bishop of Cuba and other countries in Latin America is also included. Join us in celebrating the spirit and service of our global Anglican community. 00:00 Weekly Update Introduction 00:23 Upcoming Diocesan Convention 01:10 House of Bishops in the Dominican Republic 04:11 Cultural and Liturgical Highlights 13:53 Special Offerings and Celebrations 16:38 Final Greetings and Reflections 19:06 Encouragement to Visit the Dominican Republic

Today on the show we're talking about Michigan and Michigan State Football, the Detroit Lions and more as we were joined by some of our great guests. We kicked off the show talking with the former voice of Michigan Football, Jim Brandstatter. He and Huge gave their opinions on how Michigan will do against Nebraska tomorrow night, talked about some of the big playmakers on the team, and much more. We talked more about Michigan/Nebraska as Chris Balas from theWolverine.com joined us. He and Huge talked about what they expect out of Bryce Underwood in that game, gave their thought's on the strengths and weaknesses of the team, and more. We then talked with Jim Comparoni from SpartanMag.com about MSU/USC. He gave his thought's on what MSU would need to do to win that game, and more. We were then joined by Kyle Crooks who is the radio voice of the Nebraska Huskers. He gave his thought's on how Michigan and Nebraska stack up, looked around the rest of the Big Ten, and more. We then had a "Moving Ferris Forward" interview spoke with Rob Bentley, who is the voice of Ferris State Football. He and Huge previewed Ferris State's game against Rio Grande, talked about some of the fresh faces on the team and the impact they're making, and more. In our second hour, we were joined by Tim Staudt from Staudt on Sports in Lansing. He and Huge gave their thought's on how MSU will do against USC and if there's a chance that MSU wins that game, they talked a little about Ferris State Football, and more. We were then joined by Mitch Lyons from Mitch Lyons Wealth. He and Huge talked about how good the Lions looked in that win over the Bears, previewed the game against the Ravens, talked about MSU/USC, and told us how he can help with your retirement. We wrapped up the hour talking with Ryan Abraham from USCFootball.com about the MSU/USC match up. Ryan told us what he likes about this USC team, gave his thought's on the Spartans from a Trojan perspective, and more. In our final hour, Huge talked about the Detroit Tigers as they've been playing some really poor baseball lately. He was also joined by Steve Sipple who is a Nebraska insider for On3 and is a co-host of “Early Break” on 93.7 The Ticket in Nebraska. He joined us so he and Huge could preview that Michigan/Nebraska game, they talked about the strengths and weakness of both teams, gave their thought's on how that game will go, and more.See omnystudio.com/listener for privacy information.

Today on the show we're talking about Michigan and Michigan State Football, the Detroit Lions and more as we were joined by some of our great guests. We kicked off the show talking with the former voice of Michigan Football, Jim Brandstatter. He and Huge gave their opinions on how Michigan will do against Nebraska tomorrow night, talked about some of the big playmakers on the team, and much more. We talked more about Michigan/Nebraska as Chris Balas from theWolverine.com joined us. He and Huge talked about what they expect out of Bryce Underwood in that game, gave their thought's on the strengths and weaknesses of the team, and more. We then talked with Jim Comparoni from SpartanMag.com about MSU/USC. He gave his thought's on what MSU would need to do to win that game, and more. We were then joined by Kyle Crooks who is the radio voice of the Nebraska Huskers. He gave his thought's on how Michigan and Nebraska stack up, looked around the rest of the Big Ten, and more. We then had a "Moving Ferris Forward" interview spoke with Rob Bentley, who is the voice of Ferris State Football. He and Huge previewed Ferris State's game against Rio Grande, talked about some of the fresh faces on the team and the impact they're making, and more.See omnystudio.com/listener for privacy information.

During our "Moving Ferris Forward" interview, Huge spoke with Rob Bentley, who is the voice of Ferris State Football. He and Huge previewed Ferris State's game against Rio Grande, talked about some of the fresh faces on the team and the impact they're making, and more.See omnystudio.com/listener for privacy information.

Join Jordan, Commish, Pitt Girl, Big Sky Brigit and a late arriving Beth, along with our VP of Podcast Production Arthur. We discuss our Wacky Happenstance Event Evaluation Estimation Equation (WHEEEE!), we nominate Commish for SEC Football Czar, a little bit of the Dabo rant, then we preview Week 4 and debate which one is our Game of the Week, Do we just play the hits (Iowa at Rutgers or ULM at UTEP), Cajuns at MACcoon, Rice at Charlotte, Marshall at MTSU, the Turnpike Classic Tulsa and Oklahoma State, Bill Belichick at Disney World vs Scott Frost, UNLV at Miami (no the other one), Fresno State and Hawaii an actual rivalry with a screwdriver, Arkansas at Memphis, Sparty at the Trojans, they gave USC the turnaround shift, North Texas at Army, Stanford at UVA needs golf announcers, Apple Cup, Oregon State at Oregon, Tulane and Ole Miss, Illinois and Indiana Bert and Curty, Idaho at San Jose State, why are both San Antonio teams (UTSA and UIW) going to the mountains this weekend? (Colorado State and NAU), IVY LEAGUE BEGINS, Ferris State vs Rio Grande (it is not that one) and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

No Papo Antagonista desta quarta-feira, 17, Aod Cunha, doutor em economia, conselheiro de administração de empresas e ex-secretário da Fazenda do Rio Grande do Sul, falou da importância das decisões do FED e do Copom  dehoje para a economia, além do impacto da política fiscal do governo Lula a médio/longo prazo. 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 Gestão Rural, Antônio da Luz, direto da Expointer, analisa o agronegócio brasileiro. Abordamos a safra recorde de soja e milho, e os desafios climáticos e de endividamento, focando no Rio Grande do Sul. O debate explora a visão distorcida da inadimplência do agro e as dificuldades de crédito. Antônio ainda discute tensões geopolíticas, o posicionamento internacional do Brasil, as tarifas dos EUA e seus impactos diretos nos custos de insumos agrícolas. A importância da comunicação estratégica e de uma agenda diplomática clara é enfatizada, destacando a fragilidade do país e a valorização do produtor rural como empresário. Essencial para compreender economia, gestão e o futuro do agro ante os desafios globais. PARCEIRO DESTE EPISÓDIO Este episódio foi trazido até você pela SCADIAgro! A SCADIAgro trabalha diariamente com o compromisso de garantir aos produtores rurais as informações que tornem a gestão econômica e fiscal de suas propriedades mais sustentável e eficiente. Com mais de 30 anos no mercado, a empresa desenvolve soluções de gestão para produtores rurais espalhados pelo Brasil através de seu software. SCADIAgro: Simplificando a Gestão para o Produtor Rural Site: https://scadiagro.com.br/Podcast Gestão Rural: https://open.spotify.com/show/7cSnKbi7Ad3bcZV9nExfMi?si=766354cb313f4785Instagram: https://www.instagram.com/scadiagro/LinkedIn: https://www.linkedin.com/company/scadiagroYouTube: https://www.youtube.com/channel/UCQxErIaU0zBkCAmFqkMohcQ 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: Antônio da LuzEdição: Senhor A - https://www.instagram.com/senhor_a_/See omnystudio.com/listener for privacy information.

Why is Serra Gaúcha the best place to start exploring Brazilian wine and what does this stunning region look like if you want to visit? Which grape varieties thrive in Brazil and have any unique varieties been successful? What's happening with wine culture in Brazil? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Tufi Meyer, author of the terrific new book, Wines of Brazil. You don't need to have listened to part one from last week first, but if you missed it, go back and have a listen after you finish this one. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of Tufi Neder Meyer's terrific book, Wines of Brazil. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What's the story behind Casa Verrone's "Purple Cow” and what was the tasting experience like? How does Brazilian wine law define noble wine? Which types of Brazilian wood are being used for barrel aging and how do they impact the wines? What are the most successful grape varieties that are native to Brazil? What's happening with wine culture in Brazil? What does it mean for a wine to have a foxy aroma? Does Brazil produce dessert wines? What do you need to know about the Serra Gaúcha wine region? Which cities and wine regions should you visit on a trip to Brazil? How have heavy taxation and bureaucracy impacted the development of the Brazilian wine industry? What is the one message Tufi would like to share with international wine lovers about Brazilian wines? What does Tufi see for the future of the Brazilian wine industry? Who would Tufi like to be able to share a bottle of wine with?   Key Takeaways Serra Gaucha is a hilly, almost mountainous region, north of the capital of Rio Grande do Sul, a state in the south. It has a long tradition of winemaking and it's a very beautiful region with a very well-developed tourist structure. It's certainly the first region in Brazil where you should go when you start to get to know our wines. Almost every winery has a tasting room, and they are open to visitors. Good restaurants, good hotels, good towns to see. And it's not far from the state capital. In Brazil, like in Argentina, the United States, Canada or Chile, European grapes are the most successful - Chardonnay, Sauvignon Blanc, Pinot Noir, Syrah, Cabernet Sauvignon, Cabernet Franc - and these are the most successful grapes so far. But we also make our Vinifera wines, varieties developed here in Brazil. The most successful so far is Lorena, which you will not find anywhere else. We have developed a crossing. It's a white grape, very aromatic, Muscat-like or reminds us of Gewurztraminer. It's very successful, growing in popularity. Brazil has tried to develop some exclusive red grapes, but so far, not with very good results. So you won't find red grapes that are equivalent to Lorena, for instance. We must content ourselves with grapes from other countries, but we have a lot of them. The wine consumption in Brazil is growing, although we would like to be faster. I presume this is because wine is fashionable, wine is very good with food, and people are curious about wine. Wine education is progressing. All this may explain this situation, and our national wine industry is growing too.   About Tufi Neder Meyer Tufi Neder Meyer, a graduate of UFMG Medical School with a PhD in surgery, has studied wines since before college and has been a wine educator since the 1990s. He lives and works in Brazil's south-east, teaching at The Wine School Brazil (WSET approved). Tufi authored ‘Wines of Brazil', a part of the Classic Wine Library of L'Académie du Vin.         To learn more, visit https://www.nataliemaclean.com/355.

We rode along with Border Patrol on the Rio Grande near Eagle Pass to get a firsthand look at how much has changed along this stretch of the border. In this week's Texas Border Watch, we share with you what we saw on that tour from a perspective most people don't typically get to see.Eagle Pass was previously the epicenter of illegal border crossings, not just for Texas, but for the entire country. At the height of the surge, thousands of migrants crossed there every day, filling a field in Shelby Park as they waited to be processed.Today, the scene is dramatically different. As we pushed off from the bank and toured the stretch of river, all was quiet. Border Patrol agents say that silence speaks volumes.They told us they can now patrol the river for miles without seeing a single migrant attempting to cross — something they say was “unheard of” just a couple of years ago.Watch this week's Texas Border Watch for a full look at that tour and our full interview with Deputy Chief Patrol Agent Milton Moreno.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

No episódio de estreia do podcast Folha na Escola, o psicólogo e pesquisador norte-americano Jonathan Haidt, autor do best-seller “A Geração Ansiosa”, analisa os danos do excesso do uso de telas e das redes sociais a crianças e adolescentes. O livro foi considerado fundamental para a aprovação de leis de banimento dos celulares nas escolas. Participa do episódio também a psicóloga Silvia Koller, da Universidade Federal do Rio Grande do Sul, que desenvolveu pesquisas com Haidt no Brasil, há 40 anos. O programa, voltado a estudantes, pais e professores, discute nesta temporada o uso da tecnologia na vida de crianças e adolescentes. Links: Artigo Affect, Culture and Morality, or Is It Wrong do Eat Your Dog?See omnystudio.com/listener for privacy information.

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

Clique e siga @LinhaCampeiraOficial no Instagram Desta feita bamo prosear sobre os Símbolos Oficiais do Rio Grande do Sul, que mais que simples leis, são parte da nossa história e da nossa cultura, que mantém o povo gaúcho unido! No costado tem o melhor da música gaúcha pra acompanhar o teu churrasco!

Em participação no Papo Antagonista desta quinta-feira, 11,  Aod Cunha, doutor em economia, conselheiro de administração de empresas e ex-secretário da Fazenda do Rio Grande do Sul falou sobre o impacto de Lula e Jair Bolsonaro no cenário econômico do país.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 

In this episode of Mining Stock Daily, John Black from Aldebaran Resources discusses the company's strategic decision to spin out a portfolio of non-priority properties into a new Argentine-focused exploration company. This new entity, led by CEO Sam Leong, aims to unlock value from projects like Rio Grande, a copper-gold porphyry system, and Aguas Calientes, a silver-gold epithermal project, which were previously undervalued within Aldebaran's portfolio. Current Aldebaran shareholders are expected to receive shares in this new public company, allowing them to realize value from these projects. Additionally, Black provides an update on the Altar Preliminary Economic Assessment, explaining its delay to Q4 due to an extended review process involving Rio Tinto's proprietary primary sulfite heap leach technology

Yet another installment from your chosen internet disc jockey. A slow and somber episode to match my current mood. Slippery Sun Dial being a creative play on Willie Nelson's featured song. My favorite piece on this episode is probably Willie live at Austin City Limits.. SOAD slowed, DMT by Jay Elect are both fantastic. When Joanna Loved Me by Tony B made me cry. A hell of an episode all together. I hope someone enjoyed it. Until next time, I remain your most honorable disc jockey west of the Rio Grande.. which might be changing soon. Might be East of the Rio in a week or two but whooooo cares. I'll still be here with some flavor for you next week. Until next time.. DJ Witwicky

Nos juntamos a Dudu Cringe para comentar sobre a mais nova esculhambação caririense. A autoproclamada chefe da Interpol e fiscalizadora dos ministros do Supremo, que numa trama internacional, tinha sede no bairro Lagoa Seca em Juazeiro e foi presa em Mossoró no Rio Grande do Norte. Também aproveitamos pra falar sobre outros trambiques famosos e alguns que a gente já quase se lascou. ==========CRÉDITOS:- PARTICIPANTES: Luan Alencar, Pedro Philippe, Vamille Furtado e Dudu Cringe. - EDIÇÃO: Luan Alencar- TRILHA ORIGINAL: Victor Oliveira==========APOIE O BUDEJO:Para nos ajudar a continuar produzindo conteúdos como estes, considere nos apoiar financeiramente pela ORELO, para ter acesso a recompensas exclusivas: https://orelo.cc/budejo/apoios. Você também pode nos enviar qualquer valor, junto com uma mensagem, para o PIX budejopodcast@gmail.com.

Notes and Links to Ruben Reyes, Jr.'s Work     Ruben Reyes Jr. is the son of two Salvadoran immigrants. He completed his MFA in fiction at the Iowa Writers' Workshop. He is a graduate of Harvard College where he studied History and Literature and Latinx Studies. His writing has appeared in The Boston Globe, The Washington Post, AGNI, BOMB Magazine, Lightspeed Magazine, LitHub, and other publications. His debut story collection, There is a Rio Grande in Heaven, was a finalist for The Story Prize, and longlisted for the the PEN/Faulkner Award for Fiction, the Carnegie Medal for Excellence, the Aspen Words Literary Prize, and the New American Voices Award. Archive of Unknown Universes is his first novel. Originally from Southern California, he lives in Queens.   Buy Archive of Unknown Universes   Ruben's Website   Book Review for Archive of Unknown Universes from Washington Post, by Bilal Qureshi   At about 1:45, Ruben describes the experience of having his first novel out in the world At about 3:30, Ruben talks about feedback he's received about the novel At about 4:35, Ruben shares publishing information and shouts out “local indies” and Bookshop.org as good places to buy the book, and he shares a story about his book tour for his story collection At about 6:10, Ruben talks about his writing timeline and how he wrote his novel and his story collection at around the same time, allowing him flexibility and variety  At about 9:00, Ruben responds to Pete's questions about how feedback and the writing community worked during the pandemic At about 11:00, Ruben reflects on seeds for his novel, particularly the “turning point” that was his 2018 research trip to El Salvador At about 12:30, Ruben talks about the importance of oral histories he did on this 2018 research trip At about 13:25, Pete asks Ruben about the book's dedication and how he viewed the specific and universal  At about 16:15, Pete shares the book's profound epigraphs, and shares the book's exposition; Ruben responds to Pete's questions about the book's structure and his rationale in starting the book with a letter At about 19:25, Ruben reflects on writers and their views on a “perfect novel” At about 20:45, Ruben and Pete describe the book's pivotal machine, The Defractor, and fun with different “Interlocutors” for the machine  At about 23:40, Pete provides background information on Ana and Luis, important characters in the books At about 25:20, Ruben and Pete discuss the importance of Archbishop Oscar Romero and his coverage in the novel At about 28:00, Ruben reflects on how the “What if?” question is so resonant in literature and outside At about 28:50, Ruben and Pete talk about setting the tone for the start of the relationship between Rafael and Neto and an early scene at Havana's Malecon  At about 30:40, Pete reflects on traumas so understatedly and profoundly rendered  At about 32:00, Ruben talks about Ana's and Luis' relationship  At about 33:40, Pete wonders about an important decision made by Neto, and Ruben expands on research he did that showed how youth was largely in control during the Salvadoran Civil War At about 35:50, Ruben expands on what demands and hopes the revolutionaries/guerrillas had in the Salvadoran Civil War At about 39:05, The two discuss the book's parallel storyline At about 41:55, Ruben and Pete reflect on the fiery passions of youth and what makes relationships works and connections At about 44:15, The two discuss similarities and differences between Neto and Rafael  At about 46:10, Ruben homes in on how queerness was seen/embraced in the 70s, as shown through Rafael and Neto At about 47:30, Pete highlights a profound quote as he and Ruben talk about “grasping the lost threads of history” and how Ruben's book connects to ideas of silences and traumas and "reclaiming history” At about 49:40, Ruben shouts out Leisy Abrego's “On Silences” and its argument about silences as “intergenerational” in the Salvadoran diaspora        You can now subscribe to the podcast on Apple Podcasts, and leave a five-star review. You can also ask for the podcast by name using Alexa, and find the pod on Stitcher, Spotify, and on Amazon Music. Follow Pete on IG, where he's @chillsatwillpodcast, or on Twitter, where he's @chillsatwillpo1. You can watch other episodes on YouTube-watch and subscribe to The Chills at Will Podcast Channel. Please subscribe to both the YouTube Channel and the podcast while you're checking out this episode.       Pete is very excited to have one or two podcast episodes per month featured on the website of Chicago Review of Books. The audio will be posted, along with a written interview culled from the audio. His conversation with Episode 286 guest Hannah Pittard is up on the website this week. A big thanks to Rachel León and Michael Welch at Chicago Review.     Sign up now for The Chills at Will Podcast Patreon: it can be found at patreon.com/chillsatwillpodcastpeterriehl      Check out the page that describes the benefits of a Patreon membership, including cool swag and bonus episodes. Thanks in advance for supporting Pete's one-man show, his DIY podcast and his extensive reading, research, editing, and promoting to keep this independent podcast pumping out high-quality content! This month's Patreon bonus episode will feature an exploration of noir, horror, and crime fiction, as some of the best ways to match the zeitgeist and crazy timeline that is 2025. Pete has added a $1 a month tier for “Well-Wishers” and Cheerleaders of the Show.    This is a passion project, a DIY operation, and Pete would love for your help in promoting what he's convinced is a unique and spirited look at an often-ignored art form.    The intro song for The Chills at Will Podcast is “Wind Down” (Instrumental Version), and the other song played on this episode was “Hoops” (Instrumental)” by Matt Weidauer, and both songs are used through ArchesAudio.com.     Please tune in for Episode 292 with Joan Silber, a novelist and short story writer. She won the 2017 National Book Critics Circle Award in Fiction and the 2018 PEN/Faulkner Award for Fiction for her novel Improvement. Her latest novel, Mercy, is her 10th book of fiction. This episode drops today, September 2, Pub Day for Mercy. Please go to ceasefiretoday.org, and/or https://act.uscpr.org/a/letaidin to call your congresspeople and demand an end to the forced famine and destruction of Gaza and the Gazan people.

Notes and Links to Adnan Virk's Work       Adnan Virk is an Emmy Award-winning broadcaster who is currently a host on MLB Network, NHL Network, and Amazon Prime Canada. Virk has been on television since September 2002 and worked almost nine years at ESPN, where he was a host primarily on their baseball and college football coverage, while also filling in on ESPN Radio. Virk's podcast Cinephile ran for eight years, totaling 336 episodes from 2016 to 2024. A graduate of Ryerson University and a Toronto native, Adnan lives with his wife Eamon and their four boys, Yusuf, Adeen, Shazz, and Maaz, in New Jersey. Buy Cinephile   Adnan's Instagram   Cinephile Podcast   At about 2:30, Adnan provides background on working with Mango Publishing and the process of seeing the book to publication At about 4:50, Adnan and Pete reminisce over their struggles and triumphs in high school and college intramurals At about 5:50, Adnan shares exciting feedback from readers, while sharing some favorite stories of his and talking about  At about 7:00, Adnan shares how his son's middle name is “Scorsese” and talks about an important “informal quiz” that Adnan's future took to solidify the relationship  At about 9:00, The two reflect on the death of McCluskey in The Godfather  At about 9:30, The two fanboy over the wondrous Dekalog movie series At about 13:20, Adnan traces the iconic night where he announced the Best Picture mixup at the 2017 Oscars At about 16:40, Adnan discusses his interview with Monica Bellucci At about 18:15, Pete and Adnan share their thoughts on the  At about 19:00, Adnan responds to Pete's leading question about Scorcese's Silence and reflects on the “special” movie and unique moviegoing experience   At about 21:50, the two reflect on Mahershala Ali's profound quote on “experiencing” a movie At about 22:35, Adnan responds to Pete's questions about formative moviegoing experiences At about 25:10, the two discuss the wondrous Raging Bull At about 26:40, Pete asks Adnan what movie he can quote at will  At about 28:00, Adnan reflects on movies he enjoyed when he first saw them and then later changed his opinion At about 28:50, Adnan mentions Hoffa in riffing on underrated/underappreciated movies  At about 30:00, Adnan talks about his fun in writing a sort of miscellaneous last chapter of Cinephile  At about 31:15, Adnan talks about Big Night and Raging Bull as great “brother” movies    You can now subscribe to the podcast on Apple Podcasts, and leave me a five-star review. You can also ask for the podcast by name using Alexa, and find the pod on Stitcher, Spotify, and on Amazon Music. Follow Pete on IG, where he is @chillsatwillpodcast, or on Twitter, where he is @chillsatwillpo1. You can watch other episodes on YouTube-watch and subscribe to The Chills at Will Podcast Channel. Please subscribe to both the YouTube Channel and the podcast while you're checking out this episode.       Pete is very excited to have one or two podcast episodes per month featured on the website of Chicago Review of Books. The audio will be posted, along with a written interview culled from the audio. His conversation with Hannah Pittard, a recent guest, is up at Chicago Review.     Sign up now for The Chills at Will Podcast Patreon: it can be found at patreon.com/chillsatwillpodcastpeterriehl      Check out the page that describes the benefits of a Patreon membership, including cool swag and bonus episodes. Thanks in advance for supporting Pete's one-man show, DIY podcast and extensive reading, research, editing, and promoting to keep this independent podcast pumping out high-quality content!    This month's Patreon bonus episode features an exploration of flawed characters, protagonists who are too real in their actions, and horror and noir as being where so much good and realistic writing takes place.    Pete has added a $1 a month tier for “Well-Wishers” and Cheerleaders of the Show.     This is a passion project, a DIY operation, and Pete would love for your help in promoting what he's convinced is a unique and spirited look at an often-ignored art form.    The intro song for The Chills at Will Podcast is “Wind Down” (Instrumental Version), and the other song played on this episode was “Hoops” (Instrumental)” by Matt Weidauer, and both songs are used through ArchesAudio.com.     Please tune in for Episode 291 with second time guest Ruben Reyes, Jr. His debut story collection, There is a Rio Grande in Heaven, was a finalist for The Story Prize. Archive of Unknown Universes is his first novel, an inventive and original one, and it was published in July 2025.    This episode airs on August 29.    Please go to ceasefiretoday.org, and/or https://act.uscpr.org/a/letaidin to call your congresspeople and demand an end to the forced famine and destruction of Gaza and the Gazan people.

Notes and Links to Jahmal Mayfield's Work      Jahmal Mayfield writes gritty crime novels that touch on large social issues. He was born in Virginia but currently resides in New Jersey. In addition to writing, he serves as the director of a nonprofit program that provides employment support to people with disabilities. Mayfield is a husband and father of two young adults who are both embarrassed by his frequent forays down the rabbit holes of YouTube to view old 90s hip hop videos. SMOKE KINGS was inspired by Kimberly Jones' passionate viral video, “How can we win?”    Buy Smoke Kings   Jahmal's Website   Book Review for Smoke Kings from Washington Post, by E.A. Aymar   At about 2:00, Pete and Jahmal fanboy over Nas and talk “classic” hip hop At about 3:40, Jahmal talks about “three phases” of his reading and writing life At about 4:45, Jahmal talks about being “a reader first, and a writer second,” and responds to Pete's question about what he has gotten from his favorite writers At about 6:00, Jahmal responds to Pete's musings about At about 7:40, Jahmal expands upon “lean[ing]” into a certain character to use him as a caricature and the reasoning behind the choice At about 8:25, Jahmal and Pete discuss the wonderful crime fiction community  At about 10:25, The two reflect on Kimberly Jones' viral video and profound speech and righteous rage At about 12:30, The two share much about the book's exposition and dynamic opening scene At about 13:25, Jahmal gives background on Jackson Keeler's wonderful editing and how the opening came about At about 14:45, Jahmal shares how he referenced real historical racist tragedies that informed the racist crimes referenced in the book At about 15:45, Jahmal provides background on the book's main characters and their rationale in seeking revenge  At about 17:10, the two discuss the character of Mason, the PI and his arc and treatment At about 19:30, Jahmal explains how he aimed to have two characters serve as “counterweights” to Mason At about 20:55, Jahmal and Pete reflect scene  At about 23:15, Jahmal responds to Pete's question about the book's title, also riffing on the evolution of the title and how he tried to “honor the spirit of Kimberly Jones” At about 25:00, The two discuss the book's parallel storylines and Jahmal talks about how the book's structure came late in the process At about 27:50, Pete wonders about Mason and how he views his job At about 29:15, The two discuss the escalating levels of violence within the Smoke Kings and the different ways they view their mission At about 31:20, Jahmal responds to Pete's comments on Joshua, the brother of the murdered Darius, as taking a step back; Jahmal remarks on how/why he “kinda sidelined" him At about 33:00, Jahmal gives background on Elizabeth and her character as representative   At about 35:35, Jahmal talks about the significance of the names of the white supremacist characters and their characteristics  At about 37:55, Jahmal reflects on a tagline for the book, “Before you embark on a journey of revenge, dig two graves At about 39:45, The two reflect on Colin Kaepernick's protests and how it connects to ideas of racial justice At about 43:10, Jahmal responds to Pete's questions about the systematic versus the individual, in connection to the book At about 46:30, Jahmal gives some previews of his future writing path    You can now subscribe to the podcast on Apple Podcasts, and leave a five-star review. You can also ask for the podcast by name using Alexa, and find the pod on Stitcher, Spotify, and on Amazon Music. Follow Pete on IG, where he is @chillsatwillpodcast, or on Twitter, where he is @chillsatwillpo1. You can watch other episodes on YouTube-watch and subscribe to The Chills at Will Podcast Channel. Please subscribe to both the YouTube Channel and the podcast while you're checking out this episode.       Pete is very excited to have one or two podcast episodes per month featured on the website of Chicago Review of Books. The audio will be posted, along with a written interview culled from the audio. His conversation with Episode 287's Hannah Pittard is up on the website. A big thanks to Rachel León and Michael Welch at Chicago Review.     Sign up now for The Chills at Will Podcast Patreon: it can be found at patreon.com/chillsatwillpodcastpeterriehl      Check out the page that describes the benefits of a Patreon membership, including cool swag and bonus episodes. Thanks in advance for supporting Pete's one-man show, his DIY podcast and his extensive reading, research, editing, and promoting to keep this independent podcast pumping out high-quality content! This month's Patreon bonus episode features an exploration of flawed characters, protagonists who are too real in their actions, and horror and noir as being where so much good and realistic writing takes place. I have added a $1 a month tier for “Well-Wishers” and Cheerleaders of the Show.    This is a passion project of Pete's, a DIY operation, and he'd love for your help in promoting what he's convinced is a unique and spirited look at an often-ignored art form.     The intro song for The Chills at Will Podcast is “Wind Down” (Instrumental Version), and the other song played on this episode was “Hoops” (Instrumental)” by Matt Weidauer, and both songs are used through ArchesAudio.com.     Please tune in for Episode 290 with second time guest Ruben Reyes, Jr. His debut story collection, There is a Rio Grande in Heaven, was a finalist for The Story Prize. Archive of Unknown Universes is his first novel, an inventive and original one, and it was published in July 2025.    The episode airs today, August 26.    Please demand action from your local congressperson in seeking a ceasefire in Gaza by going to https://act.uscpr.org/a/letaidin. 

Envíanos un mensaje!En el episodio de hoy te hablo de un suceso violento ocurrido en el 2024 en el pueblo de Rio Grande, una mujer, alegando defensa propia, le quitó la vida a quien fue su pareja por apenas un mes. La fiscalía, sin embargo, acusó a la mujer de asesinato y su destino quedó en manos de un jurado de 12 puertorriqueños y puertorriqueñas.Fuentes de información y documentos adicionales disponibles en Patreon.Background Music: CO.AG MusicEnd Credits Song: Entre tu amor y mi amorSi estás buscando un cambio de carrera o escalar al próximo nivel gerencial o ejecutivo, un buen resumé y buen perfil para LinkedIn será crucial. Los servicios de Career Branding son personalizados y conllevan una reunión telefónica para discutir la experiencia e identificar información que añada valor. Todo de manera confidencial. También trabajan resumés para el gobierno federal.  Comunícate con Career Branding al 787.300.7777 para más detalles o visita www.resumeprofesional.com.Este episodio también es traído a ustedes por Jabonera Don Gato. Los jabones Don Gato son hechos a mano, sin químicos dañinos ni detergentes. Elaborados con aceites naturales, esenciales y aromáticos, seguros para la piel. Pruébalos y siente la diferencia. Visítalos en jaboneradongato.com y utiliza el código "Crimepod" para obtener un 10% de descuento en tu compra.Puedes llamar a Fernando Fernández Investigador Privado y Forense con más de 17 años de experiencia a nivel local e internacional al 787-276-5619 o visítalo en: Fernando Fernandez PIEste episodio es traído a ustedes por Libros787.com. Ordena tus libros favoritos escritos por autores puertorriqueños desde la comodidad de tu casa. Utiliza el código promocional: CRIMEPODPR para que recibas envío gratuito en tu primera compra. Envíos a todas partes de Puerto Rico y Estados Unidos.Career Branding, Don Gato, FF & 787Support the show