Podcasts about Sonora

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

* Expropian terrenos vinculados a Alejandro Moreno en Campeche* Israel intercepta embarcaciones de flotilla humanitaria* Ambientalistas exigen a gobierno frenar proyecto de gas en Sonora

ONG exige frenar megaproyecto de gas natural en Sonora PAN advierte que Morena prepara fast track a la Ley de Amparo Protestas en Italia a favor de la Flotilla Global Sumud 

Merci à notre partenaire Red Bull d'avoir rendu cette série d'épisodes possible, et de nous donner des ailes pour aller toujours plus loin.Dans cette série spéciale, nous mettons en lumière des personnalités phares du secteur des CHR (cafés, hôtels, restaurants) et de la fête en France.Pour cette série spéciale comme pour tous les épisodes de GDIY, notre équipe garde toujours la main sur la ligne éditoriale et le choix des invités.Nous espérons que ces épisodes vous plairont autant qu'à nous.Créer un festival, c'est comme partir à la guerre.En dix ans, Sarah Renard est passée de serveuse à co-fondatrice du festival Madame Loyal et Sonora.Elle découvre cet univers en 2015, derrière le bar du Rituel, fondé par Guillaume et Geoffrey, mais ne cache pas son ambition de vouloir travailler avec eux.Ils se sont associés et ont alors lancé leur festival en autofinancement.Le projet s'est rapidement développé dans plusieurs villes de France, jusqu'à atteindre les 8 millions d'euros par an. Transformant la "teuf" en une expérience immersive et rentable.Mais derrière les scènes flamboyantes et les ambiances électro se cache une obsession du détail et une organisation militaire.Dans cet épisode, elle nous livre les clés de sa réussite :L'art de bien choisir ses partenaires.Comment le Covid a rendu les festivals mainstream.Quand dire stop pour éviter une catastrophe financière.Comment gérer les imprévus, fidèle au “show must go on”.Les métiers de l'ombre : quand les techniciens deviennent artistes.Sarah, une entrepreneure bulldozer, nous rappelle que derrière les paillettes et les basses, le succès se construit avec passion, méthode et une capacité à apprendre constamment.Le business des évènements et des festivals livré en cours magistral dans ce nouvel épisode.Vous êtes dans le business du hors domicile, gérant d'établissement(s) (bars, clubs, restaurants, vente à emporter) ou bien organisateur de festival ?N'hésitez pas à remplir vos coordonnées en cliquant sur le lien suivant : https://www.gdiy.fr/red-bull/Les 100 premiers inscrits pourront bénéficier d'un pack de gratuités de la part Red Bull.TIMELINE:00:00:00 : Mélanger fête foraine et festival électronique en un seul événement00:10:55 : Comment Sarah est passée de serveuse à fondatrice de festival00:19:55 : Le pire ennemi des festivals00:25:13 : La recette pour financer un festival00:35:13 : Pourquoi le public accepte de payer plus cher qu'avant00:47:44 : Pourquoi la sécurité coûte des dizaines de milliers d'euros00:58:34 : Le plus gros cachet artistique01:05:58 : Les métiers de l'ombre : quand les techniciens deviennent artistes01:15:34 : Sonora : la rave techno tout confort01:26:58 : Comment gérer les artistes et les bénévoles01:38:47 : Combien ça gagne un festival ?01:47:55 : Les leçons d'une croissance fulguranteLes anciens épisodes de GDIY mentionnés : [Hors-Série Red Bull] - Aurélien Antonini - Bonjour/Bonsoir - Boîtes de nuits, clubs, comment se lancer et durer dans le monde de la nuit[Hors-Série Red Bull] - Yoann Le Nevé - Hellfest Festival - Créer le Disneyland du métal sans vendre son âme au diableLes précédents épisodes dans la série Red Bull : [Hors-Série Red Bull] - Christophe Coutal - Moorea Plage - « C'est moi le roi, pas le client » la légende de St-Tropez[Hors-Série Red Bull] - Yoann Le Nevé - Hellfest Festival - Créer le Disneyland du métal sans vendre son âme au diable[Hors-Série Red Bull] - Luc Reversade - La Folie Douce - "On est les seuls à avoir un chef étoilé qui fait danser sur les tables à 2500m d'altitude”[Hors-Série Red Bull] - Aurélien Antonini - Bonjour/Bonsoir - Boîtes de nuits, clubs, comment se lancer et durer dans le monde de la nuitNous avons parlé de :Site officiel de Madame LoyalSolidaysLa scène brûlée du TomorrowlandSite officiel du HellfestWe Love GreenRose Festival de Bigflo & OliShlømo set au festival Sonora de BordeauxLes recommandations de lecture : L'âme du monde - Frédéric LenoirVous pouvez contacter Sarah sur Linkedin.J'ai finalement réussi à négocier : le code GDIY20 vous permettra de bénéficier de 20€ de réduction sur votre place au festival Sonora du 18 octobre.Vous souhaitez sponsoriser Génération Do It Yourself ou nous proposer un partenariat ?Contactez mon label Orso Media via ce formulaire.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

En la Historia Sonora de hoy con Ana Francisca Vega por MVS Noticias: Resuelven en España el misterio “la mujer de rosa” identifican a una joven que apareció muerta hace 20 añosSee omnystudio.com/listener for privacy information.

Bienvenidos a otro podcast sobre historias clásicas en TERRAESCRIBIENTE. En esta ocasión tenemos un clásico sonoro. "KALIMAN Y LOS PROFANADORES DE TUMBAS" Episodios 1 al 10. En esta aventura, Kalimán se enfrenta a un grupo de saqueadores que buscan profanar tumbas antiguas en busca de riquezas y secretos ocultos. Los profanadores, cegados por la ambición, no dudan en desafiar maldiciones milenarias y guardianes sobrenaturales con tal de obtener tesoros prohibidos. Kaliman, con su fuerza, inteligencia y sabiduría, se convierte en el defensor de los valores espirituales y culturales frente a la codicia y el sacrilegio. Acompañado de su fiel discípulo Solín, debe atravesar desiertos, sortear trampas ancestrales y enfrentarse tanto a enemigos humanos como a fuerzas místicas que custodian los sepulcros. La trama pone en contraste la disciplina, la nobleza y la justicia de Kalimán con la avaricia y brutalidad de los saqueadores. Al final, el héroe demuestra que el verdadero poder no está en los tesoros materiales, sino en el respeto a la vida, la historia y la sabiduría de los pueblos. Maquetación: MAC (Terraescribiente) Por favor, sigue y suscríbete a las siguientes redes: DISCORD: https://discord.gg/WnbP8tQtD3 Canal de WhatsApp: https://whatsapp.com/channel/0029VaCcO2s1NCrQqLpfFR3u Escucha el audiolibro completo en: patreon.com/Terraescribiente Twitter: https://twitter.com/TerraEscriba Telegram: https://t.me/+62_TRJVg-3cxNDZh Instagram: www.instagram.com/terraescribiente/ TikTok: www.tiktok.com/@terraescribiente YouTube: www.youtube.com/@Terraescribiente ¡También suscríbete a TERRAESCRIBIENTE en ITUNES Y SPOTIFY! ¡Dale me gusta a cada podcast y coméntalos! ¡Ayuda mucho! ¡Gracias!

En este nuevo episodio se repasan las novedades referidas a accesibilidad que incorpora la última versión del sistema operativo de los teléfonos inteligentes de Apple, iOS 26, y se explica cómo conseguir que una aplicación de Windows o de Android se convierta en predeterminada para abrir un tipo de archivos con una extensión concreta. Este […]

Dr. Wagner Carrasco - Delegado da 1ª Delegacia de Investigações Gerais (DIG) Antipirataria

Ana Clemente - Coordenadora de Turismo da Secretaria de Turismo e Viagens do Estado de SP

Ana Clemente - Coordenadora de Turismo da Secretaria de Turismo e Viagens do Estado de SP

1226. Enrique Stuyck es sin duda uno de los personajes más fascinantes con los que he podido conversar frente al micrófono. Y lo digo sin exagerar. Hoy quiero compartir con vosotros una charla muy especial que mantuve con él, y que he querido publicar en este episodio tan especial de Al otro lado del micrófono, porque pocas veces se cruza uno con alguien que acumule tantas vidas en una sola: empresario, impulsor de franquicias, presidente de Disney en España y Portugal, y, por si fuera poco, récord Guinness por el mayor número de cartas al director publicadas. Pero además, Enrique es ahora también podcaster. Por eso tenía que traerlo aquí. El podcast como evolución natural de sus cartas al director ha sido una idea recurrente a lo largo de nuestra conversación. Enrique no solo ha sabido adaptarse al formato, sino que lo ha abrazado como un medio con el que seguir expresando su visión crítica, ácida y al mismo tiempo cargada de humor sobre la actualidad. Durante la entrevista hablamos sobre cómo surgió Ocurrencias, el podcast en el que cada semana repasa dos de sus cartas y cómo ese proyecto ha crecido hasta derivar también en Letters to the Editor, su versión en inglés. Durante la charla repasamos también sus inicios, su evolución profesional y su experiencia en la dirección de grandes compañías. Incluso tras haber trabajado en entornos tan exigentes como el de Disney, no rehúye la polémica, no teme reírse de sí mismo, y mantiene intacta esa necesidad de comunicar que lo ha llevado desde las páginas de los periódicos a las plataformas de audio. Hablamos también, cómo no, de la producción del podcast, del proceso de grabación, de su trabajo con EOVE Productora (de lo cual me siento muy orgulloso) y de cómo ha encontrado en este formato una nueva manera de conectar con el mundo. Me encanta ver cómo alguien que viene de otra época —y lo digo con todo el cariño del mundo— ha sabido sumarse al podcasting no como una moda, sino como una herramienta de comunicación poderosa y duradera. Lo mismo que ha sido siempre su voz. Esta entrevista es también una excusa para agradecerle públicamente que haya confiado en mí y en mi forma de trabajar. Lo que hacemos en Ocurrencias no es solo grabar cartas con un toque humorístico, es dar continuidad a un legado personal de observación crítica del mundo. Y para mí eso tiene un enorme valor. Os invito a escuchar este episodio no solo como un testimonio de alguien que ha vivido muchas vidas, sino como una inspiración para todos los que sentimos que el podcast es mucho más que un archivo de audio. Es una manera de dejar huella. Y Enrique, sin duda, la está dejando.Podéis descubrir sus podcast a través de los siguientes enlaces:Ocurrencias, las Cartas de Enrique Stuyck: https://ocurrenciaspodcast.com/Letters to the editor: https://letterstotheeditorpodcast.com/_____________ ¡Gracias por pasarte 'Al otro lado del micrófono' un día más para seguir aprendiendo sobre podcasting! Si quieres descubrir cómo puedes unirte a la comunidad o a los diferentes canales donde está presente este podcast, te invito a visitar https://alotroladodelmicrofono.com/unete Además, puedes apoyar el proyecto mediante un pequeño impulso mensual, desde un granito de café mensual hasta un brunch digital. Descubre las diferentes opciones entrando en: https://alotroladodelmicrofono.com/cafe. También puedes apoyar el proyecto a través de tus compras en Amazon mediante mi enlace de afiliados https://alotroladodelmicrofono.com/amazon La voz que puedes escuchar en la intro del podcast es de Juan Navarro Torelló (PoniendoVoces) y el diseño visual es de Antonio Poveda. La dirección, grabación y locución corre a cargo de Jorge Marín. La sintonía que puedes escuchar en cada capítulo ha sido creada por Jason Show y se titula: 2 Above Zero.  'Al otro lado del micrófono' es una creación de EOVE Productora.

6,000 petroglyphs exist in the largest rock art gallery in Latin America at La Proveedora. Who made these drawings? Why?

Los próximos conciertos en las grandes salas de la capital, los estrenos teatrales más destacados, recomendaciones de cine, arte y performance, y una sugerencia gastronómica con carácter. Como cada semana, repasamos con Javier Agustí —redactor jefe de El Duende— los eventos culturales imprescindibles para los próximos días. 

Cada fin de semana, Gente Viajera, el programa de viajes líder en la radio española, ofrece a los oyentes una experiencia única con la postal sonora de Carles Lamelo. Esta sección, transporta a la audiencia a los rincones más fascinantes del mundo a través de paisajes sonoros envolventes. Cierra los ojos y disfruta de este viaje que te hará sentir que estás viajando sin salir de casa.  Si eres amante de los viajes y la radio, no te pierdas la oportunidad de descubrir el mundo con las postales sonoras de Carles Lamelo. 

Cada fin de semana, Gente Viajera, el programa de viajes líder en la radio española, ofrece a los oyentes una experiencia única con la postal sonora de Carles Lamelo. Esta sección, transporta a la audiencia a los rincones más fascinantes del mundo a través de paisajes sonoros envolventes. Cierra los ojos y disfruta de este viaje que te hará sentir que estás viajando sin salir de casa.  Si eres amante de los viajes y la radio, no te pierdas la oportunidad de descubrir el mundo con las postales sonoras de Carles Lamelo. 

En la Historia Sonora de hoy con Ana Francisca Vega por MVS Noticias: Aparece Diego Londoño en Chiclayo: caso de colombiano que se viralizó a través del video de una influencer en tiktok-See omnystudio.com/listener for privacy information.

Episodio 515-1: Todos se quieren cojer a la-mamá de Pepe -Relato Erótico ¿qúe puedes hacer más que consolar a la mamá de tu amigo regresa triste y sin que la atiendan de su cita? más si la haz visto mejorar entrenando su cuerpo con el paso del tiempo. más si la haz deseado por años. más si te pone a mil solo con verla trotar en los campos donde entrenan con tus amigos. fue como estar en un sueño, que tenemos muchos de mis amigos y yo. Pero despertar bien deslechado, y con un sandwish, es lo mejor. ¿Tienes una historia o anécdota que te gustaría compartir? Escríbeme y podrías escucharla en vivo: * cuentalealayola@gmail.com * WhatsApp: https://wa.me/526869457139 * Telegram: https://www.t.me/cuentalealayola * Redes sociales: @cuentalealayola En vivo por RadioNocturna.com https://radionocturna.com Todos los lunes a las 11:05 PM (CdMx) --- Contenido exclusivo, talleres, cursos y más Descubre fotos, calendarios, audios y material solo para suscriptores en: https://sexyqfans.com/cuentalealayola **Apoya este proyecto con un donativo en PayPal:** https://www.paypal.me/cuentalealayola Escucha todos los episodios en iVoox y apóyame dando clic en el botón "Apoyar". --- Gracias a: Miss Fantasías Lencería y más – Hermosillo, Sonora: https://www.missfantasias.com.mx Seyes Print – Taller del Regalo & Forniocio.com https://forniocio.com – Segovia, España --- **Nota importante:** Todos los relatos y personajes presentados en este programa son ficción. Algunas historias están inspiradas en hechos reales. Cualquier parecido con la realidad es pura coincidencia.

Episodio 515-2: Doble ración de colágeno -Relato Erótico No es que una sea golosa, es que cuando hay ni pá donde hacerse todo por una compañera de la clase de baile, que te pone a su nieto para que lo ayudes, y terminas ayudando también a su amigo. y luego ellos te quieren dar una ayudadita, quién eres tu para negarte!!?? no me los puedo comer aquí? bueno, me los llevo!! y ya con el equipo examinado, como no prestarlos a las amigas :D pero esa es otra historia ¿Tienes una historia o anécdota que te gustaría compartir? Escríbeme y podrías escucharla en vivo: * cuentalealayola@gmail.com * WhatsApp: https://wa.me/526869457139 * Telegram: https://www.t.me/cuentalealayola * Redes sociales: @cuentalealayola En vivo por RadioNocturna.com https://radionocturna.com Todos los lunes a las 11:05 PM (CdMx) --- Contenido exclusivo, talleres, cursos y más Descubre fotos, calendarios, audios y material solo para suscriptores en: https://sexyqfans.com/cuentalealayola **Apoya este proyecto con un donativo en PayPal:** https://www.paypal.me/cuentalealayola Escucha todos los episodios en iVoox y apóyame dando clic en el botón "Apoyar". --- Gracias a: Miss Fantasías Lencería y más – Hermosillo, Sonora: https://www.missfantasias.com.mx Seyes Print – Taller del Regalo & Forniocio.com https://forniocio.com – Segovia, España --- **Nota importante:** Todos los relatos y personajes presentados en este programa son ficción. Algunas historias están inspiradas en hechos reales. Cualquier parecido con la realidad es pura coincidencia.

En la Historia Sonora de hoy con Ana Francisca Vega por MVS Noticias: María Verónica soto, la madre chilena que se reencontró con sus hijas gemelas por primera vez en 45 años.See omnystudio.com/listener for privacy information.

Delfina Gómez destaca la entrega de becas en el norte del Edomex Conapesca amplía veda del callo de hacha en SonoraPapa León XIV llama a rezar el rosario en octubre por la paz mundialMás información en nuestro podcast

En la Historia Sonora de hoy con Ana Francisca Vega por MVS Noticias: Harry Styles participó en la maratón de Berlín 2025 con un seudónimo.See omnystudio.com/listener for privacy information.

Mexicanos en el extranjero podrán acceder a Teleconsultas médicas desde diciembre  Aseguran 50 kilos de heroína ocultos en autobús de pasajeros en Sonora  México ratifica tratado internacional para proteger biodiversidad marina  Más información en nuestro podcast

En este episodio grabamos con La Original Sonora Dinamita, agrupación que ha llevado la cumbia a lo más alto durante más de 65 años. Platicamos sobre lo que significa ser reconocidos como la auténtica Sonora Dinamita, los intentos de separación dentro de la agrupación y por qué existen tantas que llevan el mismo nombre en México. También nos compartieron los sacrificios que han enfrentado en esta trayectoria, las peticiones de no interpretar canciones como “El cucú y la bruja”, y recordamos juntos el invaluable legado de Lucho Argain, figura clave en la historia de la música tropical. Un episodio lleno de tradición, anécdotas y música que demuestra por qué La Sonora Dinamita sigue siendo historia viva de la cumbia. #SonoraDinamita #Cumbia #Musica Learn more about your ad choices. Visit megaphone.fm/adchoices

Listen Ad Free https://www.solgoodmedia.com - Listen to hundreds of audiobooks, thousands of short stories, and ambient sounds all ad free!

The Sinaloa Cartel is unraveling—its leaders captured, its factions at war, and U.S. pressure at an all-time high. Yet in Nogales, Sonora, one of Mexico's most strategic border plazas, business continues as usual. In this episode, we travel to Nogales to uncover: -How the Chapitos betrayed El Mayo Zambada with the DEA's help -Why Nogales is vital for drug and human smuggling routes into the U.S. -First-hand accounts from locals and former smugglers inside cartel operations -The rise of retail drug markets (“tiendas”) across Mexico -How cartels enforce their own version of “law and order” in border towns From bloody betrayals in Culiacán to quiet cartel control in Nogales, this story reveals the new face of Mexico's underworld. Today's Episode Is #Sponsored By The Following: PrizePicks! Visit https://prizepicks.onelink.me/LME0/CONNECT and use code CONNECT and get $50 in lineups when you play your first $5 lineup! Ava! Take control of your credit right now. Download the Ava app today, and when you join using promo code CONNECT20, you'll save 20% for your first year—monthly or annual, your choice. FRE! Get 20% off you first order at https://frepouch.com using code CONNECT at checkout! Join The Patreon For Bonus Content! https://www.patreon.com/theconnectshow 00:00 Sinaloa Cartel in Crisis 02:03 Chaos and Violence in Culiacán 04:08 How Drug Trafficking Has Changed 05:24 Nogales: A Key Border Plaza 06:15 The Mechanics of Smuggling 08:17 This Episode Is Sponsored By PrizePicks and Ava! 11:31 Why Nogales Matters 13:01 Inside the World of a Cartel Operator 16:04 This Episode Is Sponsored By FRE 18:27 Cartel Evolution and Internal Rivalries 22:31 US Pressure and Crackdowns on Corruption 26:10 Retail Drug Markets in Mexico 30:05 Different Cartel Rules for Drugs 31:48 Cartel Justice and Crime in Nogales 33:24 Low-Key Tension on the Border 35:35 Why Locals Don't Break Away 36:19 Impunity and the Limits of Law Enforcement 37:12 What Really Matters in the Drug War 38:53 The Future of the Sinaloa Cartel 39:05 Closing Thoughts & Outro Learn more about your ad choices. Visit podcastchoices.com/adchoices

No hay registro de artistas desaparecidos: Fiscalía de SonoraDetienen Brayan “N” en Edomex, vinculado a extorsión y homicidio  Documental sobre los sismos de 1985 y 2017 en el Metro Zapata Más información en nuestro Podcast

Aseguran bidones y bomba de hidrocarburo en Sonora  Pipa de gas vuelca en Hidalgo, no hay fuga ni heridos  Más información en nuestro Podcast

Cada fin de semana, Gente Viajera, el programa de viajes líder en la radio española, ofrece a los oyentes una experiencia única con la postal sonora de Carles Lamelo. Esta sección, transporta a la audiencia a los rincones más fascinantes del mundo a través de paisajes sonoros envolventes. Cierra los ojos y disfruta de este viaje que te hará sentir que estás viajando sin salir de casa.  Si eres amante de los viajes y la radio, no te pierdas la oportunidad de descubrir el mundo con las postales sonoras de Carles Lamelo. 

Cada fin de semana, Gente Viajera, el programa de viajes líder en la radio española, ofrece a los oyentes una experiencia única con la postal sonora de Carles Lamelo. Esta sección, transporta a la audiencia a los rincones más fascinantes del mundo a través de paisajes sonoros envolventes. Cierra los ojos y disfruta de este viaje que te hará sentir que estás viajando sin salir de casa.  Si eres amante de los viajes y la radio, no te pierdas la oportunidad de descubrir el mundo con las postales sonoras de Carles Lamelo. 

Frosty Van Houten (@TVLFootball) and Mario Ramos (@CornerRamos) breakdown Sonora's big win at Turlock with RB/DB Cash Byington and look forward to the big matchup of undefeated teams between Ripon and Hughson with Hughson QB Hudson Baldwin.

En la Historia Sonora de hoy con Ana Francisca Vega por MVS Noticias: Las monjas rebeldes que huyeron del hogar de ancianos a donde las enviaron para regresar a su abandonado convento en los Alpes.See omnystudio.com/listener for privacy information.

1220. Encontrar contenido nuevo en las plataformas se ha vuelto una auténtica odisea. Aunque parezca mentira con la cantidad de podcasts que hay, a veces buscar uno sobre un tema concreto se convierte en una tarea frustrante. Y no lo digo solo por decir, lo sufro en carne propia cada vez que preparo mis recopilatorios o los lunes podcasteros. El problema no es la falta de contenido, sino la forma en la que las plataformas presentan ese contenido. Cada vez lo ponen más difícil para que descubramos programas nuevos que no estén ya en el radar de todo el mundo. En este episodio me desahogo un poco —con razones, creo yo— sobre cómo plataformas como iVoox, Spotify o Apple Podcasts priorizan sus propios intereses, mostrando resultados manipulados o poco útiles. En lugar de ofrecernos una búsqueda limpia y útil, nos cuelan sus originales, sus planes rocket o simplemente programas que llevan años sin actualizarse. Y claro, si yo quiero encontrar un podcast sobre, no sé, el Leganés, me enfrento a un mar de resultados irrelevantes, episodios sueltos, contenidos caducados… y lo peor: sin opción de filtrar de manera eficaz. He llegado al punto de no fiarme de ningún buscador interno. Cada plataforma tiene su truco, pero ninguna facilita una búsqueda realmente útil. En iVoox antes podías buscar por canal, usuario o podcast; ahora, solo por episodios. En Spotify, todo se mezcla con listas musicales, audios falsos o ruidos que se hacen pasar por podcasts. Y en Apple Podcasts, directamente parece que estás escarbando en un vertedero de archivos desactualizados y carentes de información útil. Y sí, lo he intentado también con herramientas externas como Podlink, incluso con inteligencia artificial como ChatGPT —que, irónicamente, me da respuestas más alucinadas que útiles cuando le pido recomendaciones específicas—. Por suerte, los que nos dedicamos a recomendar contenido, los metapodcasters, tenemos ese punto de testarudez (o de pasión) que nos hace seguir buscando, investigando y compartiendo lo que encontramos con quienes tienen la paciencia de escucharnos. En este episodio reivindico precisamente ese papel. Porque sí, disfrutamos haciendo este trabajo de curaduría, pero también lo sufrimos. Y más aún cuando vemos que lo que debería facilitar el descubrimiento está diseñado para entorpecerlo. No es solo una queja, también es un llamamiento. A quienes desarrollan estas plataformas: pensad en los oyentes de verdad, los que están ahí queriendo descubrir algo nuevo. Y a los que escucháis este podcast: gracias por confiar en mis recomendaciones. Si alguna vez os habéis topado con un nuevo podcast favorito gracias a mí, entonces todo esto ha merecido la pena.Gracias por seguir al otro lado un episodio más._________________Consigue tu entrada para el directo de 'ComedyCon' el 27 de septiembre en las Podnights Madrid a través de Eventbritehttps://www.eventbrite.es/e/entradas-comedy-con-en-podnights-madrid-1567143762179______________________________ ¡Gracias por pasarte 'Al otro lado del micrófono' un día más para seguir aprendiendo sobre podcasting! Si quieres descubrir cómo puedes unirte a la comunidad o a los diferentes canales donde está presente este podcast, te invito a visitar https://alotroladodelmicrofono.com/unete Además, puedes apoyar el proyecto mediante un pequeño impulso mensual, desde un granito de café mensual hasta un brunch digital. Descubre las diferentes opciones entrando en: https://alotroladodelmicrofono.com/cafe. También puedes apoyar el proyecto a través de tus compras en Amazon mediante mi enlace de afiliados https://alotroladodelmicrofono.com/amazon La voz que puedes escuchar en la intro del podcast es de Juan Navarro Torelló (PoniendoVoces) y el diseño visual es de Antonio Poveda. La dirección, grabación y locución corre a cargo de Jorge Marín. La sintonía que puedes escuchar en cada capítulo ha sido creada por Jason Show y se titula: 2 Above Zero.  'Al otro lado del micrófono' es una creación de EOVE Productora.

El 12 de noviembre de 2023 marcó la historia de Sásabe, un pueblo de m il habitantes en el desierto de Sonora conocido por el paso de migrantes de todas nacionalidades que van hacia el norte.. Aquella madrugada hombres armados irrumpieron con fuego, en unas horas rafaguearon y quemaron cuanto pudieron. Como pudieron, la mayoría de los sasabeños huyeron , familias enteras corrían dejando atrás casas en llamas. Casi todos tomaron camino hacia el muro que los divide de Arizona, lo cruzaron. Pocos han vuelto . Sásabe no es el mismo, ni lo será. Hoy solo viven ahí 27 familias. Una historia de Mónica Romero. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

En la Historia Sonora de hoy con Ana Francisca Vega por MVS Noticias: Halladas en Asia las momias más antiguas del mundo.See omnystudio.com/listener for privacy information.

México y Canadá discutirán visas, inversión y T-MEC este jueves  El Buque Escuela Cuauhtémoc vuelve a navegarDiputados arrancan análisis del presupuesto 2026, sin el PANMás información en nuestro Podcast

En la Historia Sonora de hoy con Ana Francisca Vega por MVS Noticias: Sentencian a cárcel a dos personas en Zambia por intentar embrujar al presidente.See omnystudio.com/listener for privacy information.

1218. El bitrate es una de esas palabrejas técnicas que, si estás metido de lleno en el podcasting, más tarde o más temprano vas a tener que enfrentar. Y precisamente de eso va el episodio de hoy: de bitrate, o lo que es lo mismo, la tasa de bits que determina tanto la calidad como el peso de los archivos de audio que producimos. A pesar de que se trata de un concepto muy técnico, me parecía importante dedicarle su espacio dentro de esta segunda entrega del Glosario podcastero, porque está en el corazón mismo de la producción sonora. A lo largo de estos minutos, intento desgranar de forma sencilla qué es exactamente el bitrate, cómo se mide (en kilobits por segundo), y por qué puede marcar una diferencia importante en la calidad de lo que grabamos, editamos o exportamos. Ya sea en mono o en estéreo, con música o solo voz, el bitrate es ese equilibrio constante entre calidad y tamaño de archivo. No es lo mismo grabar a 64 kbps que a 192 kbps, ni trabajar con una tasa constante que con una variable. Todo esto tiene implicaciones prácticas que pueden determinar si tu podcast se oye con nitidez… o con una calidad que da para lo justito. Y es que este aspecto puede parecer menor, pero no lo es en absoluto. Porque el oyente —ese al que tanto mimamos— puede estar escuchándonos con unos auriculares bluetooth en mitad de un vagón de metro lleno de ruido. O puede estar en su casa con un buen equipo de sonido, disfrutando de cada detalle. Por eso debemos plantearnos qué tipo de escucha queremos ofrecer. ¿Queremos priorizar el peso para facilitar la descarga y el streaming? ¿O apostamos por calidad máxima, aún a costa de que el archivo final sea más pesado? También reflexiono sobre cómo distintas plataformas pueden alterar nuestros audios si no tenemos cuidado. Algunas recodifican automáticamente los episodios, reduciendo su calidad sin previo aviso. Otras nos permiten mantener el bitrate original, pero a cambio de pagar más. Y por supuesto, no dejo pasar la oportunidad de recordar que si todo esto te agobia, siempre puedes contar con EOVE Productora https://eove.es/ para que me encargue yo de los aspectos técnicos y tú te centres en lo que realmente importa: el contenido. Para terminar, repaso algunas recomendaciones prácticas dependiendo del contenido que produzcas. Si solo grabas voz y quieres ahorrar espacio, 64 kbps en mono puede bastar. Si usas música, es mejor optar por 128 kbps en estéreo. Y si eres un perfeccionista del sonido, incluso puedes subir hasta los 256 kbps. Pero recuerda: la calidad importa, sobre todo cuando alguien te descubre por primera vez. Espero que este episodio sirva para que el bitrate deje de ser un concepto oscuro y se convierta en una herramienta más a tu favor como podcaster. Al final, no se trata solo de grabar y subir: también se trata de cuidar cada detalle para ofrecer lo mejor al otro lado del micrófono._____________ ¡Gracias por pasarte 'Al otro lado del micrófono' un día más para seguir aprendiendo sobre podcasting! Si quieres descubrir cómo puedes unirte a la comunidad o a los diferentes canales donde está presente este podcast, te invito a visitar https://alotroladodelmicrofono.com/unete Además, puedes apoyar el proyecto mediante un pequeño impulso mensual, desde un granito de café mensual hasta un brunch digital. Descubre las diferentes opciones entrando en: https://alotroladodelmicrofono.com/cafe. También puedes apoyar el proyecto a través de tus compras en Amazon mediante mi enlace de afiliados https://alotroladodelmicrofono.com/amazon La voz que puedes escuchar en la intro del podcast es de Juan Navarro Torelló (PoniendoVoces) y el diseño visual es de Antonio Poveda. La dirección, grabación y locución corre a cargo de Jorge Marín. La sintonía que puedes escuchar en cada capítulo ha sido creada por Jason Show y se titula: 2 Above Zero.  'Al otro lado del micrófono' es una creación de EOVE Productora.

En esta entrevista exclusiva, Luis R Conriquez abre su corazón y comparte su historia desde sus orígenes en Caborca, Sonora, hasta convertirse en uno de los exponentes más importantes de los corridos en la actualidad.

¡Toma nota! Hoy el Metro va de 7 a 24 h; estación Zócalo cerrada  Tormenta tropical Mario provocará lluvias intensas en Baja California Sur  Países islámicos exigen sanciones contra Israel y proponen alianza defensivaMás información en nuestro Podcast

Les vamos a dar una lista de las expresiones que se usan en México para decir una u otra cosa… ¿Cómo dicen ustedes? Seis invitados de distintos estados de la república como: Yucatán, Sonora, Sinaloa, Campeche, Coahuila y Ciudad de México nos explicaron cuáles son las expresiones que se usan en México y si escuchan el episodio podrán escuchar cada acento de las diferentes regiones. Hosted on Acast. See acast.com/privacy for more information.

Sonora reduce casi 40% los homicidios en cuatro años  Detectan toma ilegal de gas en Edomex, aseguran pipa  Trump exige a OTAN frenar compra de petróleo rusoMás información en nuestro Podcast

Durazo anuncia nuevo hospital del IMSS en Sonora  Caos vial en Iztacalco tras volcadura de camión  250 mil palestinos desplazados por ofensiva en GazaMás información en nuestro Podcast

With Sonoro being the number one gold producer in Mexico, Sonoro Gold's (TSXV: SGO | OTCQB: SMOFF | FRA: 23SP) flagship Cerro Caliche project represents a high-potential mineral asset.President and CEO Kenneth MacLeod and Chairman John Darch provide an overview of the project, highlighting its location in a mining-friendly jurisdiction, the progress toward an updated PEA, and the advantages of its low initial capital requirements. They also discuss government support, advancements in permitting, and the key catalysts expected to shape the company's trajectory over the next 12 to 18 months.Watch the full interview to discover the project's outlook and more.Discover Sonoro Gold: https://sonorogold.comWatch the full YouTube interview here: https://youtu.be/9KCeMSB7gMU And follow us to stay updated: https://www.youtube.com/@GlobalOneMedia?sub_confirmation=1

Frosty Van Houten (@TVL Football) and Mario Ramos breakdown Week 3 of the TVL Preseason. We recap the Hilmar vs. Palma game and look ahead to Sonora's big matchup against Turlock. Ripon Head Coach Cole Williams, Hughson RB/LB Eli Wilbanks, and Sonora WR/DB Steven Morfoot join the show!

Cerro Azul y Coxquihui cancelan Fiestas Patrias por violencia  Decomisan 30 kg de heroína en Sonora, hay tres detenidos  Suprema Corte de Brasil condena a Bolsonaro por intento de golpe de EstadoMás información en nuestro Podcast

India llama a resolver el conflicto en Nepal mediante la paz y diálogoFallece el capitán Adrián del Ángel durante una práctica de tiro  Hay Alerta Naranja por lluvias intensas en la GAM 

* Rubio reclamó a Sheinbaum barreras comerciales* La 4T frena reformas de jornada laboral y salarios* Lorena perdona a Baja California y Sonora

A Sinaloa Cartel hitman (sicario) sits down for a rare and chilling interview, revealing what life is really like inside one of the world's most powerful criminal organizations. Speaking from Nogales, Sonora, he explains how he was recruited as a young halcón (lookout), the brutal military torture he survived, and how he rose through the ranks to become a killer for Los Chapitos. He opens up about: -The rules, discipline, and punishments inside the cartel -The violence of the Sinaloa–Beltrán Leyva war in Nogales -His first missions as a cartel soldier and hitman -The split between Mayo Zambada's faction and Los Chapitos -How cartel life affects his family and children -His thoughts on corruption, Mexico's future, and whether he can ever escape this life This full-length episode provides a rare look inside a world few outsiders ever get to see — a place where silence means survival, and speaking out could mean death. This Episode Is #Sponsored By The Following: BRUNT! Get $10 Off at BRUNT with code MITCHELL at https://www.bruntworkwear.com/MITCHELL #Bruntpod HIMS! To get simple, online access to personalized, affordable care for ED, Hair Loss, Weight Loss, and more, visit https://hims.com/CONNECT AVA! Take control of your credit right now. Download the Ava app today, and when you join using my promo code CONNECT, your first month is totally FREE. Join The Patreon For Bonus Content! https://www.patreon.com/theconnectshow 00:00 – Torture at the hands of the military 04:30 – Early life & recruitment into the cartel 06:30 – Life as a halcón (lookout) 08:30 – Arrests & brutal torture by soldiers 12:40 – The Sinaloa–Beltrán Leyva war in Nogales 18:20 – Cartel rules, discipline & punishments 20:28 – This Episode Is Sponsored By BRUNT Workwear 22:57 – Transition from lookout to sicario 26:50 – First shootout & adrenaline of survival 28:20 – Missions, targets & plaza enforcement 31:20 – The split: Mayo vs. Los Chapitos 37:33 – This Episode Is Sponsored By HIMS and AVA 41:31 – Family life & hiding the truth from loved ones 46:20 – Guilt, morality & thoughts on killing 53:40 – Desert missions & living like an army unit 1:02:00 – Hopes for his children's future 1:04:30 – Trapped in cartel life & dreams of leaving 1:06:30 – Mexico's corruption & bleak outlook 1:08:10 – Closing thoughts & reflections Learn more about your ad choices. Visit podcastchoices.com/adchoices