Podcasts about southwestern

Launch your business with a free trial of Shopify. Go to https://shopify.com/thebeet to learn more! Episode Description:  In this episode, Jacques sits down with horticulturist Wendy Proud to explore the beauty and resilience of arid climate plants. As a rep for Mountain States Wholesale Nursery, Wendy shares her deep knowledge of landscaping and plants' vital role in sustainable design. They dive into the challenges and rewards of her career in horticulture and her new educational initiative, the Kinship League. Connect with Wendy Proud: Wendy Proud is a dedicated horticulturist and advocate for resilient plants in Southwestern landscapes. As the California rep for Mountain States Wholesale Nursery and founder of the Kinship League, she works closely with landscape professionals to promote the beauty, resilience, and sustainability of arid-region plants. With a strong background in wholesale nursery growing and a passion for education, Wendy is committed to inspiring others to see the value and versatility of desert-friendly landscapes. Find more from Wendy Proud at the Kinship League Website: https://kinshipleague.com/  Find more from Wendy on Instagram: https://www.instagram.com/kinshipleague/  Support The Beet: → Shop: https://growepic.co/shop  → Seeds: https://growepic.co/botanicalinterests Learn More: → All Our Channels: https://growepic.co/youtube  → Blog: https://growepic.co/blog  → Podcast: https://growepic.co/podcasts  → Discord: https://growepic.co/discord  → Instagram: https://growepic.co/insta  → TikTok: https://growepic.co/tiktok  → Pinterest: https://growepic.co/pinterest  → Twitter: https://growepic.co/twitter  → Facebook: https://growepic.co/facebook  → Facebook Group: https://growepic.co/fbgroup  → Love our products? Become an Epic affiliate! https://growepic.co/3FjQXqV Learn more about your ad choices. Visit podcastchoices.com/adchoices

Albuquerque isn't just a stopover—it's a destination where ancient land meets modern vision. On this replay episode of Unpacked, join host Aislyn Greene as she discovers why this Southwestern city has become a haven for outdoor enthusiasts, food innovators, and cultural preservation. From sunrise balloon rides to Indigenous-led breweries, explore the Albuquerque that's rooted in 10-million-year-old landscapes and 700 years of Pueblo heritage. In this episode, you'll learn: How Albuquerque preserved one-quarter of its land as open space—and what that means for visitors today The Indigenous entrepreneurs and chefs reclaiming food sovereignty through heritage grains, native ingredients, and innovative brewing Why New Mexico's oldest wine region is finally getting the recognition it deserves The best ways to experience Albuquerque's outdoor spaces, from the Sandia Peak Tramway to the new downtown Rail Trail Meet this week's guests Sarah Sheasley, director of marketing for ⁠Los Poblanos⁠ ⁠Elaine Briseño⁠, journalist and historian  Terry Brunner, the Director of the city of Albuquerque's ⁠Metropolitan Redevelopment Agency⁠ ⁠Justin de la Rosa⁠, a local food writer and director of outlets for the Sawmill Market ⁠Dylan Storment⁠, director of wine and spirits at Los Poblanos Missy Begay, cofounder of ⁠Bow & Arrow Brewing⁠  Bill Stimmel, the entrepreneurial director at ⁠Indian Pueblo Cultural Center⁠ Murray Conrad, hot air balloon pilot and owner of ⁠World Balloon⁠ My Albuquerque itinerary Where I ate, stayed, and played. Hotels Book a stay at ⁠Los Poblanos⁠ Book a stay at ⁠Hotel Chaco⁠ Restaurants ⁠El Patio⁠ ⁠Mesa Provisions⁠ ⁠Coda Bakery⁠ Campo at ⁠Los Poblanos⁠ Level 5 at ⁠Hotel Chaco⁠ ⁠Farm & Table⁠ ⁠Bow & Arrow Brewing⁠  ⁠Old Town Farm⁠ Activities Take a bike and taco tour with ⁠Routes⁠ Tour the ⁠Indian Pueblo Cultural Center⁠ Visit the ⁠Paseo del Bosque⁠ Take a tram up ⁠Sandia Peak⁠ Fly with ⁠World Balloon⁠ If you want to hear more of the flamenco episode you hear at the top of the episode, see a show at ⁠Tablao Flamenco⁠ Explore more places to stay and savor with Afar's New Mexico travel guide. Stay Connected Sign up for our podcast newsletter, ⁠⁠⁠⁠⁠⁠⁠⁠Behind the Mic⁠⁠⁠, where we share upcoming news and behind-the-scenes details of each episode.  Explore our other podcasts, View From Afar, about the people and companies shaping the future of travel, and ⁠Travel Tales⁠⁠⁠, which celebrates first-person narratives about the way travel changes us. Unpacked by Afar is part of ⁠⁠⁠Airwave Media⁠⁠⁠'s podcast network. Please contact ⁠⁠⁠advertising@airwavemedia.com⁠⁠⁠ if you would like to advertise on our podcast. Learn more about your ad choices. Visit megaphone.fm/adchoices

If you enjoy this podcast and look forward to it in your inbox, consider supporting it by becoming a paid yearly subscriber for $60 or you can buy me a cup of coffee for $8Welcome to another episode of "Dishing with Stephanie's Dish." Today, I interview acclaimed food writer, wild foods expert, and self-described hunter-gatherer Hank Shaw. Hank is the author of the brand new cookbook, "Borderlands: Recipes and Stories from the Rio Grande to the Pacific," an exploration of the flavors, cultures, and stories that define the borderlands between the United States and Mexico. He also has a Substack that's wonderful, called Hank Shaw “To The Bone” and a website full of recipes.In this episode, Hank and I dive into everything from his early days as a restaurant cook and investigative journalist to his passion for foraging, preserving, and hunting wild foods. Hank discusses the vibrant mix of culinary traditions that thrive along the border, debunks myths about iconic ingredients (like acorns!), and shares the fascinating histories behind beloved dishes such as chimichangas and parisa.They also touch on practical advice—like the art of drying herbs, the joys and challenges of single-person food preservation, and the ins and outs of self-publishing cookbooks at a high level.Get ready for an episode filled with storytelling, culinary wisdom, and inspiration for your next adventure in the kitchen or the great outdoors. Whether you're a curious home cook, an aspiring cookbook author, or simply a lover of good food, there's something here for everyone. Let's get started!Original Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast, where we talk to fun people in the food space and sometimes they have cookbooks. And today's author is an author. He's an author of great magnitude, Hank Shaw. His new book is Borderlands Recipes and Stories from the Rio Grande to the Pacific. And Hank, you are such a prolific, beautiful writer. This book, I feel like, is just so you. Do you love it?Hank Shaw:It's been a long journey to make this book, and I'm pretty proud of it. And it's. It's been probably the biggest project of my adult life in terms of time, commitment, travel, really unlocking understanding of things that I thought I knew but didn't necessarily know until I got there. And it's just been this. This crazy, fantastic journey and a journey that you can eat.Stephanie:Can you talk a little bit about your history? Like, I think many people know you as the hunter, forager, gatherer, type, and Borderlands obviously has a lot of those elements to it. But can you just walk readers that are listeners that might be new to your journey kind of through how you got here?Hank Shaw:Sure. Many, many years ago, when I was still fairly young, I was a restaurant cook. So I worked first as a dishwasher and then as a line cook and then as a sous chef in a series of restaurants, mostly in Madison, Wisconsin. And I left that job to be a newspaper reporter. And I ended up being a newspaper reporter for 18 years. And I cooked all throughout that and traveled and learned more about food and did fishing and hunting and foraging and such. And then I left the News Business in 2010 to do my website, which is hunter, angler, gardener, cook. And I've been doing that full time since 2010.So, yeah, my entire kind of current incarnation is wild foods. But Borderlands is kind of an outgrowth of that for two reasons. The first is I've been basically written all of the fishing game books you can possibly write already. I've got one for every kind of quarry you can imagine. And then the other thing was, oh, well, you know, a lot of that travel for those other books was on the border on both sides, on the American side and on the Mexican side. And that kind of grew into this. Wow, you know, God, the food is so great and God, this area is just so neglected, I think, by most, you know, the. The food, or radio, for lack of a better term.Yeah, because all of the, like, everybody seems to love to hate Tex Mex without really fully knowing what Tex Mex actually is. And people say that the Southwestern cooking is so very 1987. And. And, you know, the people who know Mexico are like, oh, all the good foods in Oaxaca or Michoacan or Mexico City or Yucatan. And really that's not the case, as over and over and over again, I was discovering these amazing just finds. And a lot of them had to do with wild foods, but not all of them. And so that borderlands became my diary of that journey.Stephanie:And quite a diary it is. What's interesting to me is I didn't actually ever know that you were in the newspaper business.Hank Shaw:And that makes a Pioneer Press graduate.Stephanie:Oh, you work for them. How did I not know this?Hank Shaw:Yeah, I was a St. Paul Pioneer Press investigative reporter from 2002 to 2004. And if you're of a certain age and you remember there was a big story about some Republican operatives getting involved with a telecommunications boondoggle. And yeah, that was probably. That was us. That was our story.Stephanie:Well, and it makes sense because the book is so like. It's the storytelling that's so good. And, you know, cookbooks are cookbooks with beautiful recipes and different people's point of view on recipes. But what I love about your book, too, is it really goes into ingredients a little more in depth. It tells the story of the terroir, of where the recipe's from and why it's the way it is. And it makes sense now to me that you're a journalist because it's so beautifully written.Hank Shaw:I really appreciate that. I mean, I tried in this particular book. There are essays in all of my books, but in this particular one, I really, really wanted people from the rest of the country to get a flavor of what it's like to was really honest to God, like on the border. Everybody has thoughts and opinions about immigration and about the border and about blah, blah, blah. And it's like, well, how much time have you actually spent on the border? Do you actually know what it feels like, what it smells like, what it tastes like? Chances are you probably don't. And I really wanted this book to shine a light on that in ways that go well beyond food.Stephanie:When we talk about the borderlands, can you talk about it without talking about immigration and the close connection between the United States and Mexico? I mean, we share this border. People have this idea that it's like this gated, fenced situation, and really there's tons of the border that's just. You'd only know it was a border if someone told you you were crossing it.Hank Shaw:It's very true. In Fact, one of my favorite moments to that was in south southwest Texas there's a beautiful national park called Big Bend. It's one of the biggest national parks in the country. It's fa. It's famous, it's amazing. But you're going to drive and hike and hike and drive and hike and drive a gigantic park. So one place that you can go to. And it's actually, if you open up a copy of Borderlands and you see this huge vista right at the beginning of the book, there's this huge vista and it's on a cliff. That is exactly it. That is. That is Big Bend National Park. And if you're looking right in the back end of that back center, a little to the left, you'll see a canyon in the background. In that canyon is St. Helena Canyon. And St.Helena Canyon is created by the Rio Grande. So you can go to that park and you can walk across the border literally to Mexico and not have the Rio Grande come up over your ankles. And there's Mexicans on their side, there's Americans on our side, and everybody's crossing back and forth until their families are there and having a fun time, blah, blah, blah. And it's just, it's one of these great moments where it shows you that, yeah, that border is really just sort of a fiction.Stephanie:Yeah. Yes, in many ways. Right. Figuratively. And also, I don't know, we seem to be in a global food economy whether we want to or not. When you look at the individual ingredients that you're using here in Borderlands, obviously there's very different things because of temperature in Mexico than you might have here in the Midwest. But is it really different from like say, Texas to Mexico in.Hank Shaw:Yes, there, there are definitely different. So the food you'll get in Nueva Leon or Coahuila or Tamaulipas, which are the three Mexican states, that border Texas is going to be different from what you would think about as Texas food. However, on the Borderlands, that. That change really is minimal. And I talk about in the book the idea of Fronteraisos, people who are neither fully Mexican nor full. They're. They're border people and they can slide between English and Spanish in mid clause. And it's really the, you know, the, the pocho or Spanglish or whatever you want to call it that you'll hear there is very different from what you'll hear from a bilingual person from, say, Mexico City, where typically those people will speak in full sentences or paragraphs in one language and then maybe switch to another language in the next sentence or paragraph.Hank Shaw:Well, on the border, it's a mishmash. So the structure, the words, the adjectives, like, it's everything. It's like no function. And so it's like. It's like this whole kind of amalgam of what's going on. And that kind of translates into the food where you've got some Texas, you know, some very Texas. Texas. Things that don't cross the border, like yellow cheese doesn't really cross the border.Stephanie:Right.Hank Shaw:The idea of, like, rotel queso. So it's. It's like Velveeta cheese melted with rotel. That's queso. That's the bad queso in North Texas. Like, you'll get that in, like, Amarillo. But the real queso is south of Interstate 10. And that is a white Mexican cheese.That it where you get, you know, roasted fire roasted green chilies folded into it and a little bit of Mexican oregano and salt and a little bit of crema to thin it out. And it's is to the rotel queso what a match is to the sun.Stephanie:Yeah.Hank Shaw:And, you know, I mean, that said, I'm not gonna poop all over the Velveeta one, because that while I don't think it tastes great, what I realized is that particular version of queso, which I personally don't like, is really heavy with cultural significance.Stephanie:Yeah.Hank Shaw:And. And so that's. There's a place for it. It's just not. That's not really as border food as you might think. That's a little bit more North Texas, and that's an example of where things don't cross. But a really great example of where things are damn near the same is Arizona and Sonora. So that there's almost no difference between Arizona Mexican food and Sonora Mexican food because they're one and the same.The burritos are pretty similar. The flour tortillas are similar. The carne asada is pretty similar. And so that. That's a case where the border's really. I mean, yes, it's a border, but I mean, it's like the. It's. There's no food border.Same thing with Southern California and Tijuana and Northern Baja. There's almost no. No functional difference between the two of them. Now, New Mexico and Chihuahua has a difference. And, like, north of Interstate 10 in Texas and the border in Texas are quite different.Stephanie:There's a recipe in here that I didn't even really know existed called Parisa.Hank Shaw:Oh, yeah.Stephanie:And, you know, you we will order steak tartare or make tartare. And I didn't realize that there was a. In many cultures, you sort of see similar foods or similar food groups, and they're just treated differently with herbs or spices. This looks delicious.Hank Shaw:It really is. It's the best way to describe it if you. If you're not familiar, because it's very. It's. It's super regional in Texas. Like, you can't even really get barista in Dallas or in. Or in El Paso. It's not a thing there.It's sort of a south central Texas thing. But the best way I can describe it is really accurately describe it. It is steak tartar meets aguachile. Because most people will say it's steak tartare meat ceviche. And yes, you absolutely can get it like that, but the. The acidity and the citrus will turn the. The raw beef gray, which I think looks gross. Yeah, I mean, it.It tastes fine, but it just kind of looks like, meh. So my recipe and what I do is I. I mix the steak tartare with the. Essentially, pico de gallo is really what it. What it's being mixed with, and a little bit of cheese, and I. I'll mix it and serve it right away so that when you eat it, the meat is still pink.Stephanie:Yeah, it looks really good. And then also in the book, so you're a hunter, obviously, we established that. But in many of these recipes, you have substitutions of different animal proteins that can be used. So whether it's elk or bison or sheep or duck, I think that's cool.Hank Shaw:Yeah, I mean, I think I. I started that process. It's done with icons. So if you look at a recipe for. Oh, there's a stew that's very popular. They're called puchero. And I'm just to that page, so I'll. So.Oh, that's a sour puerto. So always pork, but, like, no. Babies will die if you use something else from that. But that is traditionally a pork dish. Buchero is traditionally beef or venison, but really, you know, you're gonna be fine if you put damn near anything in it. It's a big, giant stew, a lot of vegetables, and it's fantastic. And to. To really make the book more versatile, because I.The two things that I always do in my books. Number one is I'm going to give you the recipe as faithfully as I can to what it actually is, wherever it's from, and then I'm going to give you all these substitutions so that if you live in, you know, Bismarck or Crookston or, you know, rural Iowa, you're going to be able to make it. And that's important to me because it's more important to me that you make some version of it than to be exactly proper and specific. I hate cookbooks where it's like, especially with cheese, where you'll see someone be like, it must be the, you know, Cowgirl Creamery point raised blue from 2012. Otherwise this recipe won't work. I'm like, come on guys, this is a stupid recipe. Like it's blue cheese. It'll be fine.Stephanie:I was surprised that you have a chimichanga in the book. Can we talk about chimichangas? Because people that grew up in the Midwest, Chichis was like the first Mexican restaurant besides El Burrito Mercado. And El Burrito Mercado was authentic and chichi's was like the Americanized what they thought Mexican food was. Which also I will say I have taste memories of chi cheese. I say this not dogging on them and they're actually coming back. And the chimichanga is something that like, if I actually go to the new restaurant, which I'm sure I will, I will order a chimichanga. It's like a taste memory for me. What is the origination of chimichanga?Hank Shaw:It's shrouded in mystery. So there's a couple different theories. And then I'll tell you what I think the general story is that a woman was making burritos in Arizona and either dropped, which I don't believe because that would create a splash that would, you know, send 350 degree oil everywhere, or placed a burrito in the deep fryer. And the, the legend, which I don't believe this is true at all, is she drops the burrito in the deep fryer and you know, says something like, you know, ah, chingo to madre or whatever, like just like swears something bad and. But then sort of does what you would do in a kind of a mom situation. And if you instead of saying the F word, you would say oh, fudge. And so she goes, oh Jimmy changa. And which is sort of vaguely reminiscent of some Mexican swear words.And so that thus the, the dish was born. But I think that's not true because there is a fantastic resource, actually. I mean, I found it in some of my older Mexican cookbooks that I own. But there's a fantastic research that the University of Texas at San Antonio of Mexican cookbooks. And some of these Mexican cookbooks are handwritten from the 1800s, and so they're all digitized and you can. You can study them. And so there's a thing in Sonora. Remember I just got done saying that, like, there's almost no difference between Sonora and Arizona.There's a thing from Sonora many, many, many, many years ago, you know, early early 1900s, for a chivy changa. C H I V I C H A N G A ch and it's the same thing. So I'm convinced that this is just a thing, because if you have a burrito and you fry things, there's zero. There's zero chance that at some point you be like, I want to. I wonder if frying the burrito will make it good? You know, like, the answer, yes, yes, all the time.Stephanie:And.Hank Shaw:And so, you know, I, like you, came into the chimichanga world just thinking with a definite eyebrow raised, like, what is this? And when it's done right, and if you see the picture in my book, it is dressed with a whole bunch of things on the outside of the burrito. So it's crema, it's a pico de gallo. It's shredded lettuce or cabbage, limes. The thing about a properly served chimichanga is that you have to eat it as a whole because the chimichanga itself is quite heavy. You know, it's a. It's a fried burrito with, like, rice and beans and meat inside it. Like, it's a gut bomb. But when you eat it with all these light things around it that are bright and fresh and acidic, it completely changes the eating experience. And I was sold.Stephanie:I can imagine. The one you have in the book looks really good. I'm going to. I keep asking about specific recipes, but there were, like, some that just jumped out at me, like, wow. Another one that jumped out at me was from that same chapter about the acorn cookies. I've always been under the impression that acorns, and maybe it's from just specific to the oaks, but that they're poisonous. I didn't think about making acorn flour.Hank Shaw:So, number one, no acorns are poisonous. Zero, period. End of story. It's a myth. You were lied to. Sorry.Stephanie:Yeah. I mean, it helps me because my dog eats them.Hank Shaw:I mean, acorns have been a source of food for human beings forever, you know, all the way. I don't know how long ago, but way more than 10,000 years. Way more. Okay, so what the myth comes from is most acorn varieties, so most especially red oaks, are full of tannins. And tannins are not poisonous. Tannins are not toxic. Tannins will make you constipated if you eat too many of them. And I suppose it would be possible to poison yourself with tannins, but I mean, good luck.Yeah, good luck eating enough of that astringent stuff to be able to get yourself poisoned. But tannins are water soluble. So for millennia, the people who eat acorns, and especially in. In northern California, where, you know, acorn. Acorns were their main starch, the idea of leaching the tannins out in a stream or wherever is as old as time. And so you make the. You make a meal. It's really a meal is probably a better way to put it.I call it flour, but there's no. There's no real gluten in it. In fact, there's no gluten in it, but there is some starch in it that will help the flour stick to itself. So that's true everywhere. In fact, it's a very good acorn year here in Minnesota this year. And I found some bur oaks in a. In a place that I'm going to go back and harvest them to make some more acorn flour this year. And I'll have to leach them here.But this is a very long walk up to this cookie recipe, because in south Arizona and in Sonora, there's an oak called an emery oak. And the emery oak is in the white oak. It's in the white oak clan. And it is sweet in the sense that you can roast those acorns and eat them. And in fact, you can get roasted acorns as a snack on some of the reservations down there or really wherever. I mean, it's a thing like it's. It. It.They could just roast it. Roast the acorns? Yeah. It's just like a chestnut. Very good. That's exactly with the. Because it's the same kind of a texture as well. And so that particular oak is unique in. In North America.The cork oak in Europe is the other one that doesn't have any tannins to it. So you can just sit there and eat them. And that's why they make flour out of them. It's an indigenous thing. You don't really see it too much among the Hispanic Sonorans. You see it a lot more with, like, Yaqui or Pima or Tono O', Odham, those indigenous groups.Stephanie:It's so Cool. I also subscribe to your substack, which I would encourage people to subscribe and. And yes to the Bone, it's called. And you just had a post about herbs and how important herbs are in your cooking and in your yard. And I know that you have kind of a small St. Paul yard because we've talked about it. What are you doing with your herbs now that we're at the end of the season? Are you. Do you have anything that's special that you do with them? Do you dry them? Do you mix them with salt?Hank Shaw:I do all of the above. I am a preservation fanatic. I could talk for hours just about various ways to preserve things for our Minnesota winners. Maybe that's another podcast for sure. But the short version is, yes, all of the things. I mostly will do things like make pesto with basil, because I love pesto. But I do dry some and there are tricks to drying herbs. The trick is low heat for a long time, so the don't use your oven and try to get them dry within 40, 48 hours, but also try to do it at less than 110 degrees, otherwise they turn brown.Stephanie:Do you use it like a dehydrator, then?Hank Shaw:Yes, I use a dehydrator. And most herbs dry really well. In fact, many herbs are better dried because it concentrates their flavor. Basil's iffy. Parsley's kind of terrible. Dried parsley's one of those ones where eat it fresh, make pesto. I suppose you could freeze it. I mostly will.I will gather big scabs of it because I grow a lot and I will freeze it. And even though it's going to suffer in the freezer, it is one of the most vital things I use for making stocks and broths with the game I bring home. So freezing, drying, you can, you know, I just mixed a whole bunch of. Of lovage with salt. So you go 50, 50 the herb and. And coarse salt, like ice cream salt almost. And then you buzz that into a food processor or a blender, and then that creates a much finer kind of almost a wet salt that is an enormous amount of flavor. And if you freeze it, it'll stay bright green the whole winter.And sometimes I like to do that, but the other times I kind of like to. To see it and progress over the. Over the months. And it's kind of a beautiful thing to see that herb salt kind of brown out and army green out as we get to like, late February, because it really is. Is sort of also indicative of how of our Harsh winters and feels a little bit more of the time and place than pulling something out of a freezer.Stephanie:Yeah. So let's talk about that because you're a single man, you are a recipe writer and developer, so you're also cooking and testing recipes. You're preserving all these things. I mean, my freezer right now is kind of a hellscape. I just closed up my summer and I came home with so much food. I have, like, canned and pickled and preserved. And I just literally feel overwhelmed by all of the food in my home right now. And I realize this is a real first world problem.So, you know, my daughter's kind of in her young 20s and sort of poor, so I've loaded her up with stuff. But do you just feel overwhelmed sometimes by all of the abundance of food?Hank Shaw:Absolutely. It's one of the things that's been really remarkable about it, about sort of single life, is how less I need to hunt or fish. So I find myself. I mean, I still. I. Because. So, side note, background backstory. I don't buy meat or fish at all.I occasionally will buy a little bit of bacon because I love bacon. And I'll occasionally buy pork fat to make sausages with game, but that's it. So if I'm eating red meat, it's going to be venison. If I'm eating white meat, it's probably going to be grouse or. Or pheasants. If I'm eating fish, I've caught it. And so that's what I find is that I eat. Hey, I don't eat that much meat anymore.Like, I eat plenty. But I mean, it's not like I. I don't gorge myself on giant steaks anymore. And it's just me. So, you know, a limit of walleyes can last me a month. And before, it was definitely not like that. And so, yes, I can feel the overwhelm. But what's, you know, I have neighbors that I give things to.I have friends that I give things to. Like, I. I had two deer tags last year, and I shot the second deer because I had a whole bunch of friends who didn't get a deer and needed medicine. So it was really cool to be able to give to. You know, I butchered it all and gave them an all vacuum seal. It was like all ready to go. And. And that was really satisfying to be able to help people like that.And then, you know, I like, you know, have a dinner party here and there.Stephanie:Yeah, I want to come to a dinner party. Not to invite myself. But please, I'll. I'll reciprocate in the. I have a cabin in the summer, so I'm sort of like between here and there. But once sets in, I really like to entertain and have people over. I find that it's a really easy way to gather new people too. Like, I like collecting people because I just think people are so amazing and I love putting like, new people at the table that people don't know yet or making those connections.I think I'm actually kind of good at it. So I can't wait to have you over this fall.Hank Shaw:Yeah, likewise. We'll. We'll do a home and home.Stephanie:Yes, I would love that very much. Your book is available, Borderlands on. I found it because obviously I. You sent me a copy. But also it's on Amazon and you self publish. So there's a lot of people that listen to this podcast that are cookbook writers themselves or people that maybe are trying to get published or find publishing. Can you speak to that a little bit and why that's been your route. You've been doing this a long time.Hank Shaw:Yeah, this is my force. Fourth self published book. And self publish is really kind of a misnomer in a way because the books that I put out are of Random House quality. Like, they're for sure. There's no way you're gonna be able to tell this book is apart from a gigantic publishing house, because what I ended up doing is creating a publishing company. So the books are published in big, big runs at Versa Press in Illinois. I'm very happy to say that these books are entirely made in America. And that's kind of important to me because most cookbooks are made in China and not a fan.So the books are printed in Illinois and they are stored and shipped at a, at a, a warehouse in Michigan. So the best ways to get the books are to either buy them from my website or buy them from Amazon. Those are probably your two best avenues for it. The thing about self publishing, if you want to do it at the level that I'm doing it, which is to say, make a book that, you know, even a snooty Random House person will be like, damn, that's a good book. You have to go big and it's not cheap. So I do, I, I don't ever do runs less than 5,000. And a typical run for me is between 10 and 15,000. And because your unit costs go way, way down.Stephanie:Right.Hank Shaw:And we can get in the weeds of it, but I have some Advantages in the sense that my sister has designed books for a living for 30 some odd years and her husband has edited books for 30 some odd years.Stephanie:Oh, so you got like family business going.Hank Shaw:Yeah, and my ex, my ex does most of the photos like this. Borderlands is the first book where the majority of the photos are mine. They're nice, but the. But even she's cheap. She photo edited this book. And so like I have people with very good skills. And so what I would say is if you have a kitchen cabinet where you have people who have those skills. And I have to kind of stress that, for example, copy editing, copy editing or proofreading or indexing a book are entirely different from copy editing or proofreading something in businessIt's just not the same skill. And I found that out. So if you have that ability to put together a dream team, then you can make a really, really beautiful book that will, that will impress people and that you will actually love. The print on demand system is still not good enough for cookbooks. It's fantastic for like a memoir or something without a lot of pictures, but it is not good for, for cookbooks still.Stephanie:All right, I'm just making notes here because people ask me questions about this all the time. All right, well, I appreciate that you've done all this work, and the book is beautiful, and I love talking to you about food. So hopefully we can call you again and just wrap it down.Hank Shaw:Yeah, let's talk about preservation.Stephanie:Yeah, I. Because I've never met anyone that only was eating what they killed.Hank Shaw:Well, you could go up north. I bet you'd find more people who do.Stephanie:But yes, yes. And I just, I find that to be fascinating and also just the idea of preserving food and how you use. Use what you preserve. So yeah, that's a great topic to get into at a later date. The book is Borderlands. I'm talking with Hank Shaw. Recipes and Stories from the Rio Grande to the Pacific. You can find it at Amazon or at his website.I always say this one wrong. Hunt, Gather. CookHank Shaw:So. So the best way to get to my website is just go to huntgathercook.com okay.Stephanie:And you have lots of recipes there too. I want people to just explore thousands. Yeah, it's incredible the mon recipes that you have there. And you know, if you think about protein as being interchangeable in a lot of these instances, it's definitely a really well done website with tons of recipes.Stephanie:Thanks for your time today, Hank. I appreciate it.Hank Shaw:Thanks a lot. Thanks for having me on.Stephanie:We'll talk soon.Hank Shaw:Bye.Stephanie:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

If you enjoy this podcast and look forward to it in your inbox, consider supporting it by becoming a paid yearly subscriber for $60 or you can buy me a cup of coffee for $8Welcome to another episode of "Dishing with Stephanie's Dish." Today, I interview acclaimed food writer, wild foods expert, and self-described hunter-gatherer Hank Shaw. Hank is the author of the brand new cookbook, "Borderlands: Recipes and Stories from the Rio Grande to the Pacific," an exploration of the flavors, cultures, and stories that define the borderlands between the United States and Mexico. He also has a Substack that's wonderful, called Hank Shaw “To The Bone” and a website full of recipes.In this episode, Hank and I dive into everything from his early days as a restaurant cook and investigative journalist to his passion for foraging, preserving, and hunting wild foods. Hank discusses the vibrant mix of culinary traditions that thrive along the border, debunks myths about iconic ingredients (like acorns!), and shares the fascinating histories behind beloved dishes such as chimichangas and parisa.They also touch on practical advice—like the art of drying herbs, the joys and challenges of single-person food preservation, and the ins and outs of self-publishing cookbooks at a high level.Get ready for an episode filled with storytelling, culinary wisdom, and inspiration for your next adventure in the kitchen or the great outdoors. Whether you're a curious home cook, an aspiring cookbook author, or simply a lover of good food, there's something here for everyone. Let's get started!Original Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast, where we talk to fun people in the food space and sometimes they have cookbooks. And today's author is an author. He's an author of great magnitude, Hank Shaw. His new book is Borderlands Recipes and Stories from the Rio Grande to the Pacific. And Hank, you are such a prolific, beautiful writer. This book, I feel like, is just so you. Do you love it?Hank Shaw:It's been a long journey to make this book, and I'm pretty proud of it. And it's. It's been probably the biggest project of my adult life in terms of time, commitment, travel, really unlocking understanding of things that I thought I knew but didn't necessarily know until I got there. And it's just been this. This crazy, fantastic journey and a journey that you can eat.Stephanie:Can you talk a little bit about your history? Like, I think many people know you as the hunter, forager, gatherer, type, and Borderlands obviously has a lot of those elements to it. But can you just walk readers that are listeners that might be new to your journey kind of through how you got here?Hank Shaw:Sure. Many, many years ago, when I was still fairly young, I was a restaurant cook. So I worked first as a dishwasher and then as a line cook and then as a sous chef in a series of restaurants, mostly in Madison, Wisconsin. And I left that job to be a newspaper reporter. And I ended up being a newspaper reporter for 18 years. And I cooked all throughout that and traveled and learned more about food and did fishing and hunting and foraging and such. And then I left the News Business in 2010 to do my website, which is hunter, angler, gardener, cook. And I've been doing that full time since 2010.So, yeah, my entire kind of current incarnation is wild foods. But Borderlands is kind of an outgrowth of that for two reasons. The first is I've been basically written all of the fishing game books you can possibly write already. I've got one for every kind of quarry you can imagine. And then the other thing was, oh, well, you know, a lot of that travel for those other books was on the border on both sides, on the American side and on the Mexican side. And that kind of grew into this. Wow, you know, God, the food is so great and God, this area is just so neglected, I think, by most, you know, the. The food, or radio, for lack of a better term.Yeah, because all of the, like, everybody seems to love to hate Tex Mex without really fully knowing what Tex Mex actually is. And people say that the Southwestern cooking is so very 1987. And. And, you know, the people who know Mexico are like, oh, all the good foods in Oaxaca or Michoacan or Mexico City or Yucatan. And really that's not the case, as over and over and over again, I was discovering these amazing just finds. And a lot of them had to do with wild foods, but not all of them. And so that borderlands became my diary of that journey.Stephanie:And quite a diary it is. What's interesting to me is I didn't actually ever know that you were in the newspaper business.Hank Shaw:And that makes a Pioneer Press graduate.Stephanie:Oh, you work for them. How did I not know this?Hank Shaw:Yeah, I was a St. Paul Pioneer Press investigative reporter from 2002 to 2004. And if you're of a certain age and you remember there was a big story about some Republican operatives getting involved with a telecommunications boondoggle. And yeah, that was probably. That was us. That was our story.Stephanie:Well, and it makes sense because the book is so like. It's the storytelling that's so good. And, you know, cookbooks are cookbooks with beautiful recipes and different people's point of view on recipes. But what I love about your book, too, is it really goes into ingredients a little more in depth. It tells the story of the terroir, of where the recipe's from and why it's the way it is. And it makes sense now to me that you're a journalist because it's so beautifully written.Hank Shaw:I really appreciate that. I mean, I tried in this particular book. There are essays in all of my books, but in this particular one, I really, really wanted people from the rest of the country to get a flavor of what it's like to was really honest to God, like on the border. Everybody has thoughts and opinions about immigration and about the border and about blah, blah, blah. And it's like, well, how much time have you actually spent on the border? Do you actually know what it feels like, what it smells like, what it tastes like? Chances are you probably don't. And I really wanted this book to shine a light on that in ways that go well beyond food.Stephanie:When we talk about the borderlands, can you talk about it without talking about immigration and the close connection between the United States and Mexico? I mean, we share this border. People have this idea that it's like this gated, fenced situation, and really there's tons of the border that's just. You'd only know it was a border if someone told you you were crossing it.Hank Shaw:It's very true. In Fact, one of my favorite moments to that was in south southwest Texas there's a beautiful national park called Big Bend. It's one of the biggest national parks in the country. It's fa. It's famous, it's amazing. But you're going to drive and hike and hike and drive and hike and drive a gigantic park. So one place that you can go to. And it's actually, if you open up a copy of Borderlands and you see this huge vista right at the beginning of the book, there's this huge vista and it's on a cliff. That is exactly it. That is. That is Big Bend National Park. And if you're looking right in the back end of that back center, a little to the left, you'll see a canyon in the background. In that canyon is St. Helena Canyon. And St.Helena Canyon is created by the Rio Grande. So you can go to that park and you can walk across the border literally to Mexico and not have the Rio Grande come up over your ankles. And there's Mexicans on their side, there's Americans on our side, and everybody's crossing back and forth until their families are there and having a fun time, blah, blah, blah. And it's just, it's one of these great moments where it shows you that, yeah, that border is really just sort of a fiction.Stephanie:Yeah. Yes, in many ways. Right. Figuratively. And also, I don't know, we seem to be in a global food economy whether we want to or not. When you look at the individual ingredients that you're using here in Borderlands, obviously there's very different things because of temperature in Mexico than you might have here in the Midwest. But is it really different from like say, Texas to Mexico in.Hank Shaw:Yes, there, there are definitely different. So the food you'll get in Nueva Leon or Coahuila or Tamaulipas, which are the three Mexican states, that border Texas is going to be different from what you would think about as Texas food. However, on the Borderlands, that. That change really is minimal. And I talk about in the book the idea of Fronteraisos, people who are neither fully Mexican nor full. They're. They're border people and they can slide between English and Spanish in mid clause. And it's really the, you know, the, the pocho or Spanglish or whatever you want to call it that you'll hear there is very different from what you'll hear from a bilingual person from, say, Mexico City, where typically those people will speak in full sentences or paragraphs in one language and then maybe switch to another language in the next sentence or paragraph.Hank Shaw:Well, on the border, it's a mishmash. So the structure, the words, the adjectives, like, it's everything. It's like no function. And so it's like. It's like this whole kind of amalgam of what's going on. And that kind of translates into the food where you've got some Texas, you know, some very Texas. Texas. Things that don't cross the border, like yellow cheese doesn't really cross the border.Stephanie:Right.Hank Shaw:The idea of, like, rotel queso. So it's. It's like Velveeta cheese melted with rotel. That's queso. That's the bad queso in North Texas. Like, you'll get that in, like, Amarillo. But the real queso is south of Interstate 10. And that is a white Mexican cheese.That it where you get, you know, roasted fire roasted green chilies folded into it and a little bit of Mexican oregano and salt and a little bit of crema to thin it out. And it's is to the rotel queso what a match is to the sun.Stephanie:Yeah.Hank Shaw:And, you know, I mean, that said, I'm not gonna poop all over the Velveeta one, because that while I don't think it tastes great, what I realized is that particular version of queso, which I personally don't like, is really heavy with cultural significance.Stephanie:Yeah.Hank Shaw:And. And so that's. There's a place for it. It's just not. That's not really as border food as you might think. That's a little bit more North Texas, and that's an example of where things don't cross. But a really great example of where things are damn near the same is Arizona and Sonora. So that there's almost no difference between Arizona Mexican food and Sonora Mexican food because they're one and the same.The burritos are pretty similar. The flour tortillas are similar. The carne asada is pretty similar. And so that. That's a case where the border's really. I mean, yes, it's a border, but I mean, it's like the. It's. There's no food border.Same thing with Southern California and Tijuana and Northern Baja. There's almost no. No functional difference between the two of them. Now, New Mexico and Chihuahua has a difference. And, like, north of Interstate 10 in Texas and the border in Texas are quite different.Stephanie:There's a recipe in here that I didn't even really know existed called Parisa.Hank Shaw:Oh, yeah.Stephanie:And, you know, you we will order steak tartare or make tartare. And I didn't realize that there was a. In many cultures, you sort of see similar foods or similar food groups, and they're just treated differently with herbs or spices. This looks delicious.Hank Shaw:It really is. It's the best way to describe it if you. If you're not familiar, because it's very. It's. It's super regional in Texas. Like, you can't even really get barista in Dallas or in. Or in El Paso. It's not a thing there.It's sort of a south central Texas thing. But the best way I can describe it is really accurately describe it. It is steak tartar meets aguachile. Because most people will say it's steak tartare meat ceviche. And yes, you absolutely can get it like that, but the. The acidity and the citrus will turn the. The raw beef gray, which I think looks gross. Yeah, I mean, it.It tastes fine, but it just kind of looks like, meh. So my recipe and what I do is I. I mix the steak tartare with the. Essentially, pico de gallo is really what it. What it's being mixed with, and a little bit of cheese, and I. I'll mix it and serve it right away so that when you eat it, the meat is still pink.Stephanie:Yeah, it looks really good. And then also in the book, so you're a hunter, obviously, we established that. But in many of these recipes, you have substitutions of different animal proteins that can be used. So whether it's elk or bison or sheep or duck, I think that's cool.Hank Shaw:Yeah, I mean, I think I. I started that process. It's done with icons. So if you look at a recipe for. Oh, there's a stew that's very popular. They're called puchero. And I'm just to that page, so I'll. So.Oh, that's a sour puerto. So always pork, but, like, no. Babies will die if you use something else from that. But that is traditionally a pork dish. Buchero is traditionally beef or venison, but really, you know, you're gonna be fine if you put damn near anything in it. It's a big, giant stew, a lot of vegetables, and it's fantastic. And to. To really make the book more versatile, because I.The two things that I always do in my books. Number one is I'm going to give you the recipe as faithfully as I can to what it actually is, wherever it's from, and then I'm going to give you all these substitutions so that if you live in, you know, Bismarck or Crookston or, you know, rural Iowa, you're going to be able to make it. And that's important to me because it's more important to me that you make some version of it than to be exactly proper and specific. I hate cookbooks where it's like, especially with cheese, where you'll see someone be like, it must be the, you know, Cowgirl Creamery point raised blue from 2012. Otherwise this recipe won't work. I'm like, come on guys, this is a stupid recipe. Like it's blue cheese. It'll be fine.Stephanie:I was surprised that you have a chimichanga in the book. Can we talk about chimichangas? Because people that grew up in the Midwest, Chichis was like the first Mexican restaurant besides El Burrito Mercado. And El Burrito Mercado was authentic and chichi's was like the Americanized what they thought Mexican food was. Which also I will say I have taste memories of chi cheese. I say this not dogging on them and they're actually coming back. And the chimichanga is something that like, if I actually go to the new restaurant, which I'm sure I will, I will order a chimichanga. It's like a taste memory for me. What is the origination of chimichanga?Hank Shaw:It's shrouded in mystery. So there's a couple different theories. And then I'll tell you what I think the general story is that a woman was making burritos in Arizona and either dropped, which I don't believe because that would create a splash that would, you know, send 350 degree oil everywhere, or placed a burrito in the deep fryer. And the, the legend, which I don't believe this is true at all, is she drops the burrito in the deep fryer and you know, says something like, you know, ah, chingo to madre or whatever, like just like swears something bad and. But then sort of does what you would do in a kind of a mom situation. And if you instead of saying the F word, you would say oh, fudge. And so she goes, oh Jimmy changa. And which is sort of vaguely reminiscent of some Mexican swear words.And so that thus the, the dish was born. But I think that's not true because there is a fantastic resource, actually. I mean, I found it in some of my older Mexican cookbooks that I own. But there's a fantastic research that the University of Texas at San Antonio of Mexican cookbooks. And some of these Mexican cookbooks are handwritten from the 1800s, and so they're all digitized and you can. You can study them. And so there's a thing in Sonora. Remember I just got done saying that, like, there's almost no difference between Sonora and Arizona.There's a thing from Sonora many, many, many, many years ago, you know, early early 1900s, for a chivy changa. C H I V I C H A N G A ch and it's the same thing. So I'm convinced that this is just a thing, because if you have a burrito and you fry things, there's zero. There's zero chance that at some point you be like, I want to. I wonder if frying the burrito will make it good? You know, like, the answer, yes, yes, all the time.Stephanie:And.Hank Shaw:And so, you know, I, like you, came into the chimichanga world just thinking with a definite eyebrow raised, like, what is this? And when it's done right, and if you see the picture in my book, it is dressed with a whole bunch of things on the outside of the burrito. So it's crema, it's a pico de gallo. It's shredded lettuce or cabbage, limes. The thing about a properly served chimichanga is that you have to eat it as a whole because the chimichanga itself is quite heavy. You know, it's a. It's a fried burrito with, like, rice and beans and meat inside it. Like, it's a gut bomb. But when you eat it with all these light things around it that are bright and fresh and acidic, it completely changes the eating experience. And I was sold.Stephanie:I can imagine. The one you have in the book looks really good. I'm going to. I keep asking about specific recipes, but there were, like, some that just jumped out at me, like, wow. Another one that jumped out at me was from that same chapter about the acorn cookies. I've always been under the impression that acorns, and maybe it's from just specific to the oaks, but that they're poisonous. I didn't think about making acorn flour.Hank Shaw:So, number one, no acorns are poisonous. Zero, period. End of story. It's a myth. You were lied to. Sorry.Stephanie:Yeah. I mean, it helps me because my dog eats them.Hank Shaw:I mean, acorns have been a source of food for human beings forever, you know, all the way. I don't know how long ago, but way more than 10,000 years. Way more. Okay, so what the myth comes from is most acorn varieties, so most especially red oaks, are full of tannins. And tannins are not poisonous. Tannins are not toxic. Tannins will make you constipated if you eat too many of them. And I suppose it would be possible to poison yourself with tannins, but I mean, good luck.Yeah, good luck eating enough of that astringent stuff to be able to get yourself poisoned. But tannins are water soluble. So for millennia, the people who eat acorns, and especially in. In northern California, where, you know, acorn. Acorns were their main starch, the idea of leaching the tannins out in a stream or wherever is as old as time. And so you make the. You make a meal. It's really a meal is probably a better way to put it.I call it flour, but there's no. There's no real gluten in it. In fact, there's no gluten in it, but there is some starch in it that will help the flour stick to itself. So that's true everywhere. In fact, it's a very good acorn year here in Minnesota this year. And I found some bur oaks in a. In a place that I'm going to go back and harvest them to make some more acorn flour this year. And I'll have to leach them here.But this is a very long walk up to this cookie recipe, because in south Arizona and in Sonora, there's an oak called an emery oak. And the emery oak is in the white oak. It's in the white oak clan. And it is sweet in the sense that you can roast those acorns and eat them. And in fact, you can get roasted acorns as a snack on some of the reservations down there or really wherever. I mean, it's a thing like it's. It. It.They could just roast it. Roast the acorns? Yeah. It's just like a chestnut. Very good. That's exactly with the. Because it's the same kind of a texture as well. And so that particular oak is unique in. In North America.The cork oak in Europe is the other one that doesn't have any tannins to it. So you can just sit there and eat them. And that's why they make flour out of them. It's an indigenous thing. You don't really see it too much among the Hispanic Sonorans. You see it a lot more with, like, Yaqui or Pima or Tono O', Odham, those indigenous groups.Stephanie:It's so Cool. I also subscribe to your substack, which I would encourage people to subscribe and. And yes to the Bone, it's called. And you just had a post about herbs and how important herbs are in your cooking and in your yard. And I know that you have kind of a small St. Paul yard because we've talked about it. What are you doing with your herbs now that we're at the end of the season? Are you. Do you have anything that's special that you do with them? Do you dry them? Do you mix them with salt?Hank Shaw:I do all of the above. I am a preservation fanatic. I could talk for hours just about various ways to preserve things for our Minnesota winners. Maybe that's another podcast for sure. But the short version is, yes, all of the things. I mostly will do things like make pesto with basil, because I love pesto. But I do dry some and there are tricks to drying herbs. The trick is low heat for a long time, so the don't use your oven and try to get them dry within 40, 48 hours, but also try to do it at less than 110 degrees, otherwise they turn brown.Stephanie:Do you use it like a dehydrator, then?Hank Shaw:Yes, I use a dehydrator. And most herbs dry really well. In fact, many herbs are better dried because it concentrates their flavor. Basil's iffy. Parsley's kind of terrible. Dried parsley's one of those ones where eat it fresh, make pesto. I suppose you could freeze it. I mostly will.I will gather big scabs of it because I grow a lot and I will freeze it. And even though it's going to suffer in the freezer, it is one of the most vital things I use for making stocks and broths with the game I bring home. So freezing, drying, you can, you know, I just mixed a whole bunch of. Of lovage with salt. So you go 50, 50 the herb and. And coarse salt, like ice cream salt almost. And then you buzz that into a food processor or a blender, and then that creates a much finer kind of almost a wet salt that is an enormous amount of flavor. And if you freeze it, it'll stay bright green the whole winter.And sometimes I like to do that, but the other times I kind of like to. To see it and progress over the. Over the months. And it's kind of a beautiful thing to see that herb salt kind of brown out and army green out as we get to like, late February, because it really is. Is sort of also indicative of how of our Harsh winters and feels a little bit more of the time and place than pulling something out of a freezer.Stephanie:Yeah. So let's talk about that because you're a single man, you are a recipe writer and developer, so you're also cooking and testing recipes. You're preserving all these things. I mean, my freezer right now is kind of a hellscape. I just closed up my summer and I came home with so much food. I have, like, canned and pickled and preserved. And I just literally feel overwhelmed by all of the food in my home right now. And I realize this is a real first world problem.So, you know, my daughter's kind of in her young 20s and sort of poor, so I've loaded her up with stuff. But do you just feel overwhelmed sometimes by all of the abundance of food?Hank Shaw:Absolutely. It's one of the things that's been really remarkable about it, about sort of single life, is how less I need to hunt or fish. So I find myself. I mean, I still. I. Because. So, side note, background backstory. I don't buy meat or fish at all.I occasionally will buy a little bit of bacon because I love bacon. And I'll occasionally buy pork fat to make sausages with game, but that's it. So if I'm eating red meat, it's going to be venison. If I'm eating white meat, it's probably going to be grouse or. Or pheasants. If I'm eating fish, I've caught it. And so that's what I find is that I eat. Hey, I don't eat that much meat anymore.Like, I eat plenty. But I mean, it's not like I. I don't gorge myself on giant steaks anymore. And it's just me. So, you know, a limit of walleyes can last me a month. And before, it was definitely not like that. And so, yes, I can feel the overwhelm. But what's, you know, I have neighbors that I give things to.I have friends that I give things to. Like, I. I had two deer tags last year, and I shot the second deer because I had a whole bunch of friends who didn't get a deer and needed medicine. So it was really cool to be able to give to. You know, I butchered it all and gave them an all vacuum seal. It was like all ready to go. And. And that was really satisfying to be able to help people like that.And then, you know, I like, you know, have a dinner party here and there.Stephanie:Yeah, I want to come to a dinner party. Not to invite myself. But please, I'll. I'll reciprocate in the. I have a cabin in the summer, so I'm sort of like between here and there. But once sets in, I really like to entertain and have people over. I find that it's a really easy way to gather new people too. Like, I like collecting people because I just think people are so amazing and I love putting like, new people at the table that people don't know yet or making those connections.I think I'm actually kind of good at it. So I can't wait to have you over this fall.Hank Shaw:Yeah, likewise. We'll. We'll do a home and home.Stephanie:Yes, I would love that very much. Your book is available, Borderlands on. I found it because obviously I. You sent me a copy. But also it's on Amazon and you self publish. So there's a lot of people that listen to this podcast that are cookbook writers themselves or people that maybe are trying to get published or find publishing. Can you speak to that a little bit and why that's been your route. You've been doing this a long time.Hank Shaw:Yeah, this is my force. Fourth self published book. And self publish is really kind of a misnomer in a way because the books that I put out are of Random House quality. Like, they're for sure. There's no way you're gonna be able to tell this book is apart from a gigantic publishing house, because what I ended up doing is creating a publishing company. So the books are published in big, big runs at Versa Press in Illinois. I'm very happy to say that these books are entirely made in America. And that's kind of important to me because most cookbooks are made in China and not a fan.So the books are printed in Illinois and they are stored and shipped at a, at a, a warehouse in Michigan. So the best ways to get the books are to either buy them from my website or buy them from Amazon. Those are probably your two best avenues for it. The thing about self publishing, if you want to do it at the level that I'm doing it, which is to say, make a book that, you know, even a snooty Random House person will be like, damn, that's a good book. You have to go big and it's not cheap. So I do, I, I don't ever do runs less than 5,000. And a typical run for me is between 10 and 15,000. And because your unit costs go way, way down.Stephanie:Right.Hank Shaw:And we can get in the weeds of it, but I have some Advantages in the sense that my sister has designed books for a living for 30 some odd years and her husband has edited books for 30 some odd years.Stephanie:Oh, so you got like family business going.Hank Shaw:Yeah, and my ex, my ex does most of the photos like this. Borderlands is the first book where the majority of the photos are mine. They're nice, but the. But even she's cheap. She photo edited this book. And so like I have people with very good skills. And so what I would say is if you have a kitchen cabinet where you have people who have those skills. And I have to kind of stress that, for example, copy editing, copy editing or proofreading or indexing a book are entirely different from copy editing or proofreading something in businessIt's just not the same skill. And I found that out. So if you have that ability to put together a dream team, then you can make a really, really beautiful book that will, that will impress people and that you will actually love. The print on demand system is still not good enough for cookbooks. It's fantastic for like a memoir or something without a lot of pictures, but it is not good for, for cookbooks still.Stephanie:All right, I'm just making notes here because people ask me questions about this all the time. All right, well, I appreciate that you've done all this work, and the book is beautiful, and I love talking to you about food. So hopefully we can call you again and just wrap it down.Hank Shaw:Yeah, let's talk about preservation.Stephanie:Yeah, I. Because I've never met anyone that only was eating what they killed.Hank Shaw:Well, you could go up north. I bet you'd find more people who do.Stephanie:But yes, yes. And I just, I find that to be fascinating and also just the idea of preserving food and how you use. Use what you preserve. So yeah, that's a great topic to get into at a later date. The book is Borderlands. I'm talking with Hank Shaw. Recipes and Stories from the Rio Grande to the Pacific. You can find it at Amazon or at his website.I always say this one wrong. Hunt, Gather. CookHank Shaw:So. So the best way to get to my website is just go to huntgathercook.com okay.Stephanie:And you have lots of recipes there too. I want people to just explore thousands. Yeah, it's incredible the mon recipes that you have there. And you know, if you think about protein as being interchangeable in a lot of these instances, it's definitely a really well done website with tons of recipes.Stephanie:Thanks for your time today, Hank. I appreciate it.Hank Shaw:Thanks a lot. Thanks for having me on.Stephanie:We'll talk soon.Hank Shaw:Bye.Stephanie:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

A quake with a preliminary magnitude of 4.7 rattled a group of small islands in southwestern Japan but no tsunami warning was issued, the country's weather agency said. The quake occurred shortly before 10 p.m. in waters near the Tokara island chain and its depth was very shallow, the Japan Meteorological Agency said, adding it measured lower 5 on the Japanese seismic scale of 7 in Toshima, Kagoshima Prefecture. Episode notes: ‘M4.7 quake shakes southwestern Japan islands, no tsunami warning' (Kyodo): https://english.kyodonews.net/articles/-/61207

In this episode, we sit down with legendary Western Pop artist Billy Schenck to explore the stories, inspirations, and cinematic constructs behind his latest body of work. Known as one of the most influential painters of the Southwest, Schenck shares how he layers photography, memory, and imagination to create dynamic compositions that blur the line between realism and myth.From rodeo cowboys suspended mid-air to Navajo jewelers, Pueblo women with pottery, and sweeping Monument Valley horizons, Billy reveals how he constructs scenes using multiple photographic negatives, prehistoric pottery motifs, and a cinematic approach to light and shadow. His paintings capture the drama of Canyonlands, Cedar Mesa, and the San Juan River—infused with both historical reverence and contemporary vision.Hear about Schenck's deep fascination with prehistoric Southwest pottery, his process of integrating cottonwood trees and mesas into iconic Western landscapes, and his perspective as a former rodeo champion and cultural historian. The episode highlights signature works like "Shortcut" and portraits inspired by friends, neighbors, and fellow artists, while unpacking the balance of design, narrative, and authenticity in his art.Whether you are an art collector, student of Southwestern history, or admirer of Western iconography, this conversation offers a rare glimpse into the mind of “the most interesting man in the West.”Explore Billy Schenck at Blue Rain Gallery: https://blueraingallery.com/artists/billy-schenckThis episode was hosted by gallery owner and founder Leroy Garcia, produced and edited by Leah Garcia, with original music by Mozart Gabriel Abeyta.Discover curated home goods and fine art prints by Blue Rain Gallery artists — only at BlueRainPrintShop.com. Bring the art you love into your everyday life.

Mike Johnson, the 56th Speaker of the United States House of Representatives, as well as an alum of The Action Catalyst's parent company, Southwestern, explains why his participation in the Southwestern Advantage program was "the best thing he ever did".Hear Speaker Johnson's full interview in his special bonus episode of The Action Catalyst.

This one has been on our “Mount Rushmore” list from the very beginning. Hans Schlegel finally joins the show, and it's everything we hoped for.From his roots on a family farm in northwest Ohio to eight summers selling books, Hans brings stories of go-kart racing, marching band, zoology, bird study, saving a man's life with the Heimlich, and building a family with his wife Laura and their five kids.We dive into his first summer in Joplin, Missouri, those early “canon events” on the book field, the challenges of finding HQs, the grind of first days, and what made him stick it out. Hans also shares the beginnings of traditions, wild Sizzler lore, and even the origin story of the legendary “Speedo Amigos.”And on top of it all, we talk about the momentum building today around Southwestern alumni — with Hans spearheading the company's official network and Pony Tales launching its independent community. Two networks, two vibes, one mission: bringing book people back together.Scroll down for links to pre-register for the Southwestern Alumni Network, to join the Pony Tales “Neighborhood,” and more.00:00 – Intro & why Hans was a “Mount Rushmore” guest02:06 – Who is Hans Schlegel? Farm life, go-karts, marching band, zoology, and saving a life04:14 – Selling books for eight summers & family background05:37 – First big conversation: were we in a cult?10:12 – Early book memories & friendships11:07 – Launching alumni networks: corporate & independent22:20 – Why two networks make sense25:15 – Canon events: the shared Southwestern experience31:51 – Family legacies and alumni kids36:00 – Quitting thoughts, turning points, and growth41:50 – Community, accountability, and why alumni networks matter46:00 – How to connect with Hans and the Southwestern alumni group52:40 – What's next: timeline and goals1:12:00 – Rewinding the clock: Hans' first summer in Joplin1:20:00 – First doors, first customers, first day alone1:28:00 – Struggles, breakthroughs, and record weeks1:43:30 – Highlights of that rookie summer2:05:00 – Heimlich maneuver story: saving a life2:18:00 – Traditions, lore, and GRS costumes2:37:00 – Favorite turf, states, HQs, and rapid-fire favorites3:13:00 – The Speedo Amigos legacy3:28:00 – Closing thoughts & links to alumni networks

Post Malone BioSnap a weekly updated Biography.This has been a career-defining stretch for Post Malone, marked by major headlines and bold crossovers. Beginning this month, his most headline-grabbing moment came as he stormed the Paris fashion scene with the official launch of Austin Post Apparel, his personal fashion line. Transforming the historic Hôtel de Bourdon—once home to Karl Lagerfeld—into a cowboy-chic runway, Malone debuted his collection Season One: At First Light with a full Southwestern and Dallas Western aesthetic, blending rugged denim, leather, bandanas, and turquoise into streetwear. Lucchese Bootmaker provided the footwear and, true to form, the show's finale featured a live horse walking the runway—a move widely covered and described as genius for its juxtaposition of Texan roots with Parisian high fashion. Texas Monthly, People, KERA, and other style outlets reported on the event, noting how Malone closed out the evening himself, dressed in denim and a white cowboy hat, beaming as the crowd applauded. He told reporters creating the label was ‘really special' and something he'd always wanted to do.This fashion move follows a year where Malone's pivot to country music reached full throttle. His first country album, F-1 Trillion, released in August 2024, topped charts and earned a Grammy nomination for Best Country Album—a rare feat for a crossover. Malone's deliberate and respectful approach to entering country has paid off, with accolades from The Tennessean and widespread Nashville acceptance. Recently, his campaign with Kim Kardashian's SKIMS sent waves through social media, thanks to his playful cowboy aesthetic and mountain-themed photo shoot, further cementing his Western bonafides.Business-wise, Post continues to diversify. Fortune reports that he's joined fellow musician Diplo as a lead investor in Sesh, a new nicotine pouch startup. Sesh just secured 40 million dollars in funding to take on brands like Zyn, touting a product developed by the original Zyn creator. This investment underscores Malone's ongoing strategy of attaching his brand to trending, disruptive products.Socials remain strong: while HypeAuditor notes his Instagram following slipped slightly to 27 million in recent weeks, his posts—especially around fashion and music—continue drawing high engagement, with an average of 142 thousand likes per post.On the touring front, Time Out London and other major outlets reported that Malone's "Big Ass World Tour" finale dates at Tottenham Hotspur Stadium had to be postponed from September 7 and 8 to later this month, due to London's tube strike. Fans are eagerly holding onto their tickets, and resale demand is high, underscoring Malone's international draw.All told, in just the past week alone, Post Malone has solidified his emergence not just as a country music star, but as a creative and business force equally at home on the runway, in the studio, and in the boardroom.Get the best deals https://amzn.to/3ODvOta

AP correspondent Charles de Ledesma reports political violence hits a rally in Balochistan province, southwest Pakistan.

How was your summer vacation or holiday?  Join Emmy Award winning broadcast journalist David Denault and journey with him on traveling through the Southwestern states...and what you need to know.

Mike Johnson, the 56th Speaker of the United States House of Representatives, as well as an alum of The Action Catalyst's parent company, Southwestern, breaks down his unique path to the speakership and the big role Southwestern played in getting him there, recounts danger in Tucson and getting a little help from Brett Favre, delivers an absolutely killer Trent Lott impression, outlines the importance of speaking with clarity, conviction, and consistency, and explains why "duty is ours, but result belong to God". Mentioned in this episode:This episode is brought to you by Southwestern Advantage.Southwestern Advantage

Join us for an intimate episode of the Blue Rain Gallery Podcast featuring acclaimed painter Sean Diediker in conversation with gallery owner Leroy Garcia. Together, they walk through Diediker's exhibition New Directions, offering a rare glimpse into the artist's evolving process, his ties to the Southwest, and his search for emotional depth in contemporary painting .Diediker shares how his roots in the Salt Lake Valley and his family's connection to Southwestern trading posts shaped his artistic vision, while also reflecting on how memory, heritage, and personal relationships continue to inspire his work. In this new body of paintings, he embraces a radical shift in technique—trading controlled brushwork for experimental underpaintings, palette knives, bold mark-making, and spontaneous gestures that bring his canvases to life. Drawing inspiration from artists such as Andrew Wyeth, Maynard Dixon, and Jeremy Mann, Diediker explores the tension between abstraction and representation, creating work that feels both raw and refined.Throughout the conversation, Diediker discusses themes of sacred spaces, intimacy, and contentment, alongside landscapes that capture the quiet beauty of the natural world. His New Directions exhibition represents a turning point in his career, balancing technical mastery with intuitive expression and offering collectors striking works of emotional resonance.Explore Sean Diediker's New Directions exhibition and discover more artists from Blue Rain Gallery at https://blueraingallery.com/artists/sean-diedikerThis episode was hosted by gallery owner and founder Leroy Garcia, produced and edited by Leah Garcia, with original music by Mozart Gabriel Abeyta.Discover curated home goods and fine art prints by Blue Rain Gallery artists — only at BlueRainPrintShop.com. Bring the art you love into your everyday life.

The return of La Nina later this year.

Fall weather lovers, get ready! A major outbreak of cold air will unfold this week, bringing temperatures more typical of mid- to late October across much of the central and eastern US. At least three-quarters of the population east of the Rockies will experience the chill at some point this week. The main areas likely to avoid it include much of the Florida Peninsula, portions of the immediate Atlantic coast and central and South Texas. Also, over the upcoming week, forecasters have been monitoring the anticipated influx of moisture into the Southwestern states. This pattern will even increase the chances for downpours to impact portions of drought-stricken Southern California.  one of the best chances to spot the Aurora Borealis will unfold Monday night across Canada and parts of the US. An eruption on the sun over the weekend blasted charged particles into space, and they are on a collision course with Earth. When the charged particles reach the planet, it will set off a colorful display of the Aurora Borealis. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tennessee Williams: he's just like us! Before he was a famous playwright, he was just Tom—a young man escaping a shoe factory job, discovering his voice, and falling in love with theater and life in Memphis. Young Williams visited Southwestern in 1935 looking for purpose in his life. Here, he found friends, inspiration. and a new passion for playwriting. Flash forward 90 years later, and Tennessee Williams is here with us again in the form of paintings (generously gifted by Kenneth Holditch). It's like he never left. In this episode, Kahlila talks everything Tennessee with special guests Rosie Meindl and Echo O'Connor. For more information on Williams, visit the website below (created by Echo O'Connor for the exhibition "Tennessee Williams: Paintings of Love and Loss"): https://sites.rhodes.edu/tennessee-williams

We hear from VIRY MARTINO, who has led major projects such as the San Diego International Airport Terminal 1 (about to open in September 2025), The Cross Border Xpress (Bridge connecting the Tijuana Airport with Otay Mesa in the US). Her career at Turner Construction Company began before graduating USC; it was due to her engagement and participation in SHPE convention. She has a Masters in Construction Engineering Management and a Civil Engineering degree. She shares her path as a young college student going from Instituto Tecnologico de Tijuana to Southwestern Community College leading to USC!!! The very important role SHPE played from a very early stage at Southwestern led to major success through USC as well; she is now reconnecting with this major organization back in San Diego.Her mentors are Lori Ann Stevens, Raga Bakhiet (previous MESA director at Southwestern Community College)#successinnovation #shpe #shpefamilia #ucsd #determination #leadership #empower #persistence #preparation #turner

This marinade is perfect for meal-prepping chicken to use in all kinds of Mexican and Southwestern meals, like tacos, burritos, enchiladas, nachos, salads, and more. Recipe: Mexican Chicken Marinade for Tacos+ from TheCookful.Here are the links to some of the items I talked about in this episode: #adFood ProcessorBlenderCutting BoardChef's KnifeMeasuring CupMeasuring SpoonsZesterLime SqueezerLarge BowlAir FryerThe All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

“Today we're heading to the desert — where saguaros stand guard, the sun bakes the earth, and whiskey takes on a flavor you can't find anywhere else. I'm sitting down with Mark from Whiskey Del Bac, the Arizona distillery turning mesquite smoke, bold ideas, and Southwestern grit into some of the most distinctive American single malts out there. We'll talk about the magic of desert aging, the art of mesquite malting, and how Whiskey Del Bac is carving its own trail in the whiskey world. So pour a glass, kick back, and join me for a taste of the Southwest — one sip at a time.”Badmotivatorbarrels.com/shop/?aff=3Patreon.com/the_whiskeyshamanhttps://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Whiskeydelbac.comThe Story ofLike many great ideas, it came about while drinking Scotch...It was one of those cool desert nights in 2006 where Elaine and Stephen Paul sat outside on their patio, barbecuing over a mesquite fire and enjoying a glass of Scotch. Elaine had an idea — “What if you made single malt whiskey with ‘mesquited' malt instead of peated malt?”‍Stephen couldn't shake the concept. After all, he knew mesquite well. He and Elaine owned a furniture design company that specialized in mesquite. Well-known for the flavor it imparts to food that is cooked over it, mesquite is a beautifully grained wood native to the desert Southwest.Stephen began learning everything he could about how the Scots make their whiskies. While learning how to floor-malt barley, he began with the recipe for Classic, modeled after the unpeated style of Speyside Scotches. If he could nail down a clean-finishing American Single Malt Whiskey that rivaled Scotland's finest, then he could take the recipe and put a Southwest spin on it — which is how our mesquited (not peated) Dorado was born.Stephen's Great Aunt, Nina Paul, working in the desert.When daughter Amanda Paul (Stephen and Elaine's daughter) got wind that her dad was making whiskey, she moved back home to Tucson from New York City in 2011 to make Whiskey Del Bac a business with Stephen. They founded Hamilton Distillers Group and launched the Whiskey Del Bac brand under it. Named after Tucson's 17th century Spanish mission San Xavier del Bac, Whiskey Del Bac is a combination of English, Spanish and the native Tohono O'Odham tongue meaning “Whiskey of the Place Where the River Reappears in the Sand.” While it may be tempting to call it Del Bac Whiskey, it is Whiskey Del Bac.Amanda helped get the licensing, build the Whiskey Del Bac brand, and together with Stephen they officially launched the whiskeys to a warm reception in the Old Pueblo. As a family, the Pauls set out to define what an American Single Malt Whiskey from the great American Southwest could be. The idea of terroir in whiskey has been much debated, but Whiskey Del Bac has established a flavor profile that is firmly rooted in the desert. Amanda and Stephen inherited a profound love for the desert, which began in their family over a century ago when Stephen's great grandfather pioneered the date farming industry in Coachella, California. Stephen's great aunt Nina was a role model for him in how to perceive and appreciate the desert.$120.00Our annual Distiller's Cuts are ways to explore the seasonality and complexity of American Single Malt Whiskey.The Summer 2025 Distiller‘s Cut features a lightly smoked blend of Sauternes, second-use Whiskey Del Bac, and rhum agricole.

Officials of Kirishima City in the southwestern prefecture of Kagoshima, Japan, where many homes were flooded due to record rain on Friday, have begun inspecting the damage caused by the downpour. In the city, heavy rain emergency warnings were issued temporarily on Friday and many homes suffered flood damage. But details, such as the number of affected houses, are not yet known. A resident in his 70s whose home was flooded above the floor level said, "When I looked outside, the water came up to the height of my chest.” He added, "I took a day off from work on Friday to dispose of furniture that was submerged in water." A Kirishima city official says they will conduct a thorough inspection so that affected homes can be quickly restored. The inspections will continue on Sunday. Episode notes (NHK World): ‘Flood damage assessment underway in Kirishima City, southwestern Japan': https://www3.nhk.or.jp/nhkworld/en/news/20250809_12/

The Japan Meteorological Agency issued a heavy rain emergency warning for Kirishima, a city in the southwestern prefecture of Kagoshima on Friday morning, calling for the highest level of caution against landslides and river flooding.

Ehrlichiosis [air-leek-ee-OH-sis] is a tickborne disease, particularly affecting dogs in Southeastern and Southwestern states.…

Ehrlichiosis [air-leek-ee-OH-sis] is a tickborne disease, particularly affecting dogs in Southeastern and Southwestern states. Rickettsial organisms — a genus of bacteria — spread the disease. The most common carrier is...

Bo Carter is the Executive Director for the National Collegiate Baseball Writers Association and an inductee into the College Sports Communicators Hall of Fame. He was media relations director for the Southwest Conference (SWC) and Big 12 Conference for a combined 22 years. His essay, "Southwest Conference Baseball HIstory," was appears in The National Pastime: Baseball in Texas and Beyond (Society of American Baseball Research (SABR), 2005). Carter has been a SABR member since 1993. Bo Carter on SABR - https://sabr.org/authors/bo-carter/"Southwest Conference Baseball History" - https://sabr.org/journal/article/southwest-conference-baseball-history/National Collegiate Baseball Writers Association - https://www.sportswriters.net/ncbwa/Errata: On further review, Southwestern's Curt Walker was not the first former SWC player to reach the majors, though he was the first to enjoy a substantial MLB career. Maybe that's for another episode? Hooks & Runs - https://hooksandruns.buzzsprout.comEmail: hooksandruns@protonmail.comCraig on Bluesky (@craigest.bsky.social)Rex (Krazy Karl's Music Emporium) on Facebookhttps://www.facebook.com/people/Krazy-Karlz-Music-Emporium/100063801500293/Hosts Emeriti:Andrew Eckhoff on TikTokhttps://www.tiktok.com/@hofffestEric on Facebookhttps://www.facebook.com/ichaboderic/Music: "Warrior of Light" by ikolics (via Premium Beat)   www.premiumbeat.com/artist/ikoliksThis podcast and this episode are copyright Craig Estlinbaum, 2025.   

In this episode, we sit down with Chris Logan — a rising voice in modern country music whose sound straddles the border of country and regional Mexican music. Born and raised in Nogales, Arizona, Chris brings a raw Southwestern edge and a Latin flare that sets him apart in the genre. We dive into how discipline, freedom, and purpose shape his life and music, why he does things on his own terms, and what it means to craft songs that echo the stories of the border. From his weathered, commanding voice to his bold vision, discover why Chris Logan isn't just another name in country — he's a movement in the making. Shop My Products https://stan.store/Echale View Podcast Playlists: https://www.youtube.com/playlist?list=PLJ7-6Qe9CXRXgqFlTssxQbslk22uD25DB Follow Echale Podcast: www.instagram.com/echalePodcast Jose Quintero www.instagram.com/josequinterotv/ _________________________________________________________________________________________________ Listen to the Podcast: echale.net Business Inquiries: Josequinterotv@gmail.com Follow us on Tik Tok: www.tiktok.com/@josequinterotv/ #josequintero #EchalePodcast #Dinero #generardinero _________________________________________________________________________________________________

Drs. Randy Norton (University of Arizona), Ken Lege (Texas A&M AgriLife), Jenny Dudak (Oklahoma State University), Logan Simon (Kansas State University), and Benjamin McKnight (Texas A&M AgriLife) join host Camp Hand (University of Georgia) to discuss the crop in the Southwestern portion of the cotton belt. Discussions included planting conditions, planted acres, crop condition, and outlook for the season. 

China's national weather service has issued a rainstorm warning across the northern, central, and southern parts of the country.

Join AmateurGolf.com for a deep dive into the 110th Southwestern Amateur, held June 11–14 at Desert Mountain's Outlaw Course. From Kristoffer Kuvaas's electric playoff victory in 2024 to rising stars, course strategy, scoring trends, and what makes this historic event one of the most coveted in amateur golf—this is your essential preview. Premium subscribers get unmatched access to our player database, scoring archives, and rankings tools.Amateur Golf Links:AmateurGolf.comSubscribeInstagramTwitterFacebookYouTube

Orchard Park Police Chief Patrick Fitzgerald on an incident Wednesday of a child escaping a daycare facility and being found along Southwestern Boulevard full 180 Thu, 05 Jun 2025 18:00:00 +0000 Zb398S5ulYrqjfcLg9hoG9O9sSIFlTTW news,wben,orchard park,orchard park police WBEN Extras news,wben,orchard park,orchard park police Orchard Park Police Chief Patrick Fitzgerald on an incident Wednesday of a child escaping a daycare facility and being found along Southwestern Boulevard Archive of various reports and news events 2024 © 2021 Audacy, Inc. News

Anna and Raven talk about how one celebrity gave away her cell phone number and how she will have to change her number! Anna thought about changing her phone number but worries it has been too long! Are you up to date on this week's biggest news story? Anna and Raven will get you caught up on the trending news stories including Todd and Julie Chrisley's pardon, Southwestern set their new baggage fees! French president Macron met his wife when he was 15 and she was a teacher 24 year's his elder! Anna and Raven want to know about your “unconventional” way that you got involved with your spouse? There is a huge spike of American's moving to different countries! Find out what is the number one country people are going to! Raven created a PSA about how great Portugal is!  King Charles visited Canada to put the Canadians at ease, find out what's going on and why they are so fired up! There's a trend going around of men calling their friends to say “goodnight.” Raven calls his friends to say “goodnight,” and their reactions are priceless! The Scripps National Spelling Bee began yesterday! Today is Day 2 of our spelling bee! Will Producer Julie spell both words right and will she owe more favors to The Office Squad? Find out! Anna and Raven speak with the parents of graduates who want to brag about their kids and have a chance to win some money for them! Billy and Deanna's daughter just told Deanna that she doesn't plan to break up with her boyfriend before she leaves for college in the fall. They decided to do a long-distance relationship and will stay together. Dad wants Mom to convince her that it's a terrible mistake because it will end badly. She should go to college with a clean slate and focus on education only. Mom says to relax, they'll learn that on their own, but they can't get involved. Plus, they've been dating since they were in eighth grade, maybe it'll work out. Ashley has a chance to win $400! All she has to do is answer more pop culture questions than Raven in Can't Beat Raven!

Florida Southwestern Baseball HC Zac Cole 5-15-2025 by MBC Grand, Inc.

AP correspondent Charles de Ledesma reports officials say a suicide car bomber has struck a school bus in southwestern Pakistan, killing five people, including at least three children, and wounding 38 others.

Welcome back to A Podcask of Amontillado, where we delve into the dark, dreadful, and terrifying parts of the world. Lonely highways. The holler in Appalachia. Deep in New England. The Southwestern desert. The plantations of the South. All of Maine. Where a tale of terror is set is just as important as the characters and creatures you will encounter!  Erin & Gary are joined by author Nicole Givens Kurtz of Mocha Memoirs press as they delve into the intricate relationship between horror and location. Listen in as they explore how places can carry the weight of trauma & history, the significance of settings in shaping narratives, the lingering effects of past horrors on communities, proper pronunciation of Appalachia, the importance of representation, haunting legacies, blaming Stephen King, the duality of spaces that can be both beautiful & terrifying, isolation, the apocalypses we were promised, and pecan logs.  Mocha Memoirs website, on Facebook, and Nicole's new book, Reaping by Numbers 2025 HWA Speciality Awards winners Old Gods of Appalachia podcast Lovecraft Country series & book The story of Henrietta Lacks Creepy Doll by Jonathan Coulton The Ritual trailer Stuckey's locations ConCarolinas, ConGregate, and StokerCon Opening and closing music is "Softly Shall You Sleep," by Valentine Wolfe. Please follow us on TikTok, Discord, Instagram, Bluesky, and on Facebook! If you like us, please share us, and leave a review! Or support us on Patreon! Contact us at apodcaskofamontillado@gmail.com! A Vino, Atrocitas.

Send us a textUna transformación importante ha ocurrido en el panorama de los servicios de salud mental para la comunidad hispanohablante de Oklahoma. Lo que comenzó como una práctica individual ahora se ha expandido a una clínica integral con múltiples proveedores bilingües certificados por el estado: Salud Mental Oklahoma.Nuestro equipo cuenta ahora con terapeutas especializados que ofrecen un enfoque distintivo, centrándonos en tus fortalezas y desarrollando soluciones concretas, en lugar de enfocarnos en fracasos o deficiencias. Esta metodología ha generado excelentes resultados, con pacientes que regularmente destacan la efectividad de nuestro abordaje directo y orientado a soluciones, especialmente comparado con experiencias terapéuticas previas.La accesibilidad es nuestra prioridad. Aceptamos las principales aseguradoras como SoonerCare (Medicaid), Medicare, Blue Cross and Blue Shield, United, y muchas más, lo que permite que muchos pacientes reciban atención sin costo alguno o con copagos mínimos. Para quienes no tienen seguro, ofrecemos opciones económicas con terapeutas bilingües experimentados y estudiantes de maestría supervisados por tan solo $25 por sesión, con flexibilidad para ajustar estos costos según tus posibilidades. Estamos físicamente ubicados en el 6801 Southwestern en Oklahoma City, pero atendemos virtualmente a todo el estado.¿Estás listo para transformar tus obstáculos en oportunidades de crecimiento? Llámanos al 405-338-7674, envíanos un WhatsApp, o visita saludmentaloklahomacom para comenzar tu camino hacia el bienestar emocional. Tu salud mental es nuestra prioridad, y estamos aquí para acompañarte en cada paso.¿Buscas terapia individual, consejería familiar, terapia de pareja, psicoterapia infantil, terapia para adolescentes, terapia cognitivo‑conductual (TCC), manejo del trauma, intervención en crisis, coaching emocional o mindfulness guiado? ¿Necesitas un terapeuta bilingüe que entienda la cultura latina y hable tu idioma? Este episodio es tu brújula. Hablamos sin filtros sobre cómo Salud Mental Oklahoma rompe barreras y acerca la salud mental a la comunidad hispana en Oklahoma City (OKC), Moore, Norman, Edmond, Midwest City, Mustang y todo el estado de Oklahoma.terapia psicológica Oklahoma | psicólogos en Oklahoma City | consejería hispanos Oklahoma | mental health OKC | counseling bilingual OK | terapia trauma Oklahoma | terapia de pareja Norman | terapia familiar Moore | TCC Edmond | EMDR Oklahoma

The second episode of A Grain of Power brings you to Ukraine. More specifically, we get to know the story of farmers in the Southwestern region of Mykolaiv, where families have suffered the destruction of their fields of wheat through bombs and mines. We also discuss the history of the weaponisation of grain through the voice of historian and professor Steven Kaplan.Through 6 episodes, A Grain of Power is a documentary podcast that takes you on a journey from the heart of Ukraine to the markets of Egypt, passing through Romania, Italy, and Brussels. It explores how an essential commodity – seeds, wheat, bread – has become a weapon of power, playing a crucial role both in the North and the South. Discover how these resources nourish nations, provoke conflicts, and reshape alliancesAnd you? Would you be willing to fight for a piece of bread?Narration: Alexander Damiano RicciReporting and field research: Futura D'Aprile and Diana Lanovets Author: Futura D'AprileEnglish adaptation: Futura D'AprileEditor-in-chief: Alexander Damiano RicciOriginal soundtrack: Epidemic SoundOriginal Sound Editing: Jeremy BocquetSound editing and mixing English version: Daniel Gutierrez OrtegaThumbnail illustration: Watermelon CollectiveProduction: Futura D'Aprile and Diana LanovetsExecutive producer: Ana RiberaProduction coordinator: Alexander Damiano RicciA Grain of Power is a six-episode documentary series produced by Europod and Outriders, as part of the WePod project, funded by the European Union. This podcast is co-produced by Europod.Subscribe to Europod • English for even more podcasts, and follow us on Linkedin and Instagram. Hosted on Acast. See acast.com/privacy for more information.

Send us a textWhat does it mean to translate neurological perception into photographic art? Landscape photographer Jared Armijo takes us deep into his creative world where synesthesia—a condition where senses cross-connect—shapes the surreal, minimalist landscapes that have become his signature style.Jared's artistic journey began in a family of painters where he emerged as the photographic outlier. His high school photography teacher spotted his innate talent for composition and color, giving him unprecedented access to experimental techniques from liquid light to oil painting on photographs. These early experiences formed the foundation for his desolate, otherworldly landscapes that communicate emotional narratives through peculiar color palettes.Most fascinating is Jared's revelation about discovering childhood drawings that unconsciously expressed his synesthesia—amorphous shapes filled with careful gradients—created long before he understood his unique neurological wiring. This same perceptual gift now informs his distinctive photography, allowing viewers a glimpse into how he experiences the world.Beyond aesthetics, our conversation explores Jared's practical approach to creative sustainability. His work in medical imaging, particularly during the pandemic and in a cancer hospital, has profoundly influenced his perspective on mortality, feeding directly into his ambitious new project "Death Is," which will blend Southwestern influences with themes of impermanence. We also discuss his candid feelings of displacement and considerations about life outside the United States, reflecting the restless spirit that animates much of his work.Whether you're interested in experimental photography, the neuroscience of perception, or navigating the volatile world of NFTs (where Jared offers invaluable advice to newcomers), this episode offers unexpected insights from an artist whose work bridges inner experience and outer reality. How might we each translate our unique perceptions into meaningful expression? Listen and be inspired to see—and create—differently.Support the show

Recorded 4.13.25. On this episode Coach V, Gino, and Kodey recap week 8 of the 2025 Women's College Flag Football Season. Intro 0:00-1:19Cottey vs Midland 1:20- 2:20Saint Mary vs William Woods 2:21- 4:24Non NAIA Games from 4.9 and 4.10 4:25- 5:58Webber vs Keiser 5:59- 6:40Saint Thomas vs Florida Memorial 6:41- 8:29Baker vs Southwestern 8:30- 10:47Warner vs Webber 10:48- 11:31Baker vs Kansas Wesleyan 11:32- 32:12Graceland vs Saint Mary 32:13- 33:51Cottey vs Bethel 33:52- 35:40Florida Memorial vs Keiser 35:41-36:34William Woods vs Ottawa 36:35- 38:30Atlantic East Conference Play Recap 38:31-49:26Junior College Recaps 49:27-  51:09Playmaker of the Week 51:10- 52:41NAIA Rankings 52:42- 1:13:47Outro 1:13:48- 1:14:46https://linktr.ee/PlaymakersCornerSocial Media:Twitter: https://twitter.com/PlaymakerCornerTik Tok: Playmakers CornerInstagram: https:https://www.instagram.com/playmakerscorner/?hl=enFacebook: https://www.facebook.com/PlaymakerCornerYoutube: https://www.youtube.com/channel/UCUEcv0BIfXT78kNEtk1pbxQ/featured Twitch: https://www.twitch.tv/playmakerscorner Website: https://playmakerscorner.com/ Listen to us on:Spotify: https://open.spotify.com/show/4rkM8hKtf8eqDPy2xqOPqr Apple Podcasts: https://podcasts.apple.com/us/podcast/the-cycle-365/id1484493484?uo=4 Breaker: https://www.breaker.audio/the-cycle-365Google Podcasts: https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy9mODg4MWYwL3BvZGNhc3QvcnNz

In this episode of Whiskey Rocks, Joel and Chris sit down with Mark Vierthaler from Whiskey Del Bac to explore how the rugged beauty of the Sonoran Desert shapes every bottle they produce. From mesquite-smoked malts to bold innovation rooted in tradition, Mark walks us through the unique distilling process that gives Whiskey Del Bac its unmistakable Southwestern character. Along the way, they talk about the challenges of crafting American single malt in a region known more for saguaros than spirits—and the surprising ways music, community, and creativity fuel the distillery's vision. Whether you're a desert dweller or a whiskey wanderer, this episode will leave you craving a sip of the Southwest.For more info on Whiskey Del Bac please visit: https://whiskeydelbac.com/Whiskey Rocks, Sip Hard!

Ben and Nathan focus on shifting the power dynamic in law school admissions. From controlling scholarship negotiations to spotting misleading admissions practices, they offer practical advice for staying in control and making informed decisions. Sometimes, that means rejecting law schools that aren't making the cut when it comes to scholarship offers. Study with our Free PlanDownload our iOS appWatch Episode 501 on Youtube0:35 – How Often Do Students Reject Schools - If you're not turning down offers, you didn't apply to enough schools. Applying broadly puts applicants in the driver's seat and creates leverage for better offers. Nathan and Ben explain how schools are under pressure to fill their class and how savvy students can use that to negotiate their scholarship offers. They also caution against binding early decision programs, 3+3 tracks, and anything else that limits a student's ability to apply broadly.14:23 – Is the Scholarship Estimator Broken - Two students express concern over their scholarship prospects. The updated 2024 ABA reports in the estimator appear less optimistic than earlier estimates. Nathan and Ben explain how changes to reporting standards might allow law schools to deflate reported scholarship numbers and obscure actual financial outcomes. They emphasize the importance of focusing on getting the best score possible on the LSAT, applying broadly, and not panicking.33:22 – Eliminating Wrong Answers as a Strategy - There are two ways to get a question right: identifying the correct answer or eliminating the wrong ones. While the latter can work, it's not the most efficient method. Ben and Nathan caution students against eliminating an answer choice because they don't understand it. The preferred strategy is understanding why the right answer is correct, which often saves time and improves accuracy.36:53 – Personal Statement Gong Show - Nathan and Ben continue their “gong show” series, reading listener-submitted personal statements. The guys read until they find something that derails the statement and then immediately stop. The current record stands at five lines. This week, James submits his essay in an attempt to beat the record.44:27 – What's the Deal with Southwestern Law School - Southwestern still uses conditional scholarships that Nathan and Ben classify as “scammerships.” Nearly 50% of students had their scholarships eliminated while in school. While the top students may thrive, the majority face poor employment outcomes and low bar passage rates. They advise listeners not to attend Southwestern at full or even half price. Anyone facing a scholarship cut should be prepared to drop out. They also discuss Southwestern's part-time, online, and accelerated JD programs. These options might be more convenient, but they usually cost just as much as the regular three-year JD.1:03:09 – Word of the Week - Many economists argue that tariffs create market distortions that can harm domestic consumers over time. 

Recorded 4/6/25. On this episode Coach V, Kodey, and Gino recap Week 7 (4.2 to 4.6) of the 2025 Women's college flag football season. Intro 0:00- 2:18Kansas Wesleyan vs Saint Mary 2:19- 3:46Bethel vs Southwestern 3:47- 5:01Pasco vs Daytona State 5:02- 5:43Thomas vs Webber 5:44- 6:16Life vs Saint Thomas 6:17- 7:10Point vs Warner 7:11- 7:35Graceland vs Campbellsville 7:36- 24:47 Milligan vs Rockford 24:48- 26:19Benedictine vs Graceland 26:20- 27:18Campbellsville vs Rockford 27:19- 28:26Milligan vs Villa Maria 28:27- 29:32Graceland vs Milligan 29:33- 31:38Point vs Webber 31:39- 32:00Benedictine vs Villa Maria 32:01- 32:23Thomas vs Warner 32:24- 39:48Reinhardt vs Saint Thomas 39:49- 40:22Midland vs Southwestern 40:23- 41:47Atlantis vs Florida Gateway 41:48- 42:10Keiser vs Florida Gateway 42:11- 45:16Campbellsville vs Benedictine 45:17- 46:20Campbellsville vs Siena Heights 46:21- 49:15Ottawa vs Baker 49:16- 1:04:51Atlantic East Conference Recap 1:04:52- 1:19:33Playmaker of the Week 1:19:34- 1:21:52NAIA Rankings 1:21:53- 1:45:08Outro 1:45:09- 1:46:16https://linktr.ee/PlaymakersCornerSocial Media:Twitter: https://twitter.com/PlaymakerCornerTik Tok: Playmakers CornerInstagram: https:https://www.instagram.com/playmakerscorner/?hl=enFacebook: https://www.facebook.com/PlaymakerCornerYoutube: https://www.youtube.com/channel/UCUEcv0BIfXT78kNEtk1pbxQ/featured Twitch: https://www.twitch.tv/playmakerscorner Website: https://playmakerscorner.com/ Listen to us on:Spotify: https://open.spotify.com/show/4rkM8hKtf8eqDPy2xqOPqr Apple Podcasts: https://podcasts.apple.com/us/podcast/the-cycle-365/id1484493484?uo=4 Breaker: https://www.breaker.audio/the-cycle-365Google Podcasts: https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy9mODg4MWYwL3BvZGNhc3QvcnNz

AP correspondent Charles de Ledesma reports Iceland's weather agency says a volcano is erupting in the southwestern part of the country.

Bringing concepts from critical transitional justice and peacebuilding into dialogue with education, Schooling, Conflict and Peace in the Southwestern Pacific: Becoming Enemy Friends (Bristol University Press, 2024) by Dr. David Oakeshott examines the challenges youth and their teachers face in the post-conflict settings of Bougainville and Solomon Islands. Youth in these places must reconcile with the violent past of their parents' generation while also learning how to live with people once on opposing ‘sides'. This book traces how students and their teachers form connections to the past and each other that cut through the forces that might divide them. The findings illustrate novel ways to think about the potential for education to assist post-conflict recovery. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's episodes on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Bringing concepts from critical transitional justice and peacebuilding into dialogue with education, Schooling, Conflict and Peace in the Southwestern Pacific: Becoming Enemy Friends (Bristol University Press, 2024) by Dr. David Oakeshott examines the challenges youth and their teachers face in the post-conflict settings of Bougainville and Solomon Islands. Youth in these places must reconcile with the violent past of their parents' generation while also learning how to live with people once on opposing ‘sides'. This book traces how students and their teachers form connections to the past and each other that cut through the forces that might divide them. The findings illustrate novel ways to think about the potential for education to assist post-conflict recovery. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's episodes on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/sociology

It has been a rough couple of decades for Southwestern Baptist Theological Seminary, but the school seems to have turned a corner and is headed in a new, positive direction. If the saga of SWBTS does indeed have a happy ending, or at least a thriving next chapter, a good bit of the credit can be attributed to one man: Dr. David Dockery. The producer for today's program is Jeff McIntosh. Until next time, may God bless you. LINKS MENTIONED IN TODAY'S PROGRAM: Dr. Russell Dilday Thomas Kidd's excellent work, especially The Baptists In America, which he co-wrote with Barry Hankins. Mark Wingfield's recent article “How Southwestern Seminary Is Bouncing Back From Financial Catastrophe” . 20 years of detailed financial audits.

In an all 618 show, John and Roman review how the local teams faired in the regional rounds of the boys basketball playoffs. Later they breakdown the additons to the SWC and what it means going forward plus the future of the Mississippi Valley Conference.Become a supporter of this podcast: https://www.spreaker.com/podcast/gateway-sports-venue-show--3605575/support.

AP correspondent Charles de Ledesma reports police in Germany say one person was killed and others injured when a car rammed into a crowd in western Germany; a suspect is in custody.

Arizona lawmakers keep getting out of traffic tickets during the session because they have immunity. Will they ask voters to get rid of it? Plus, telling the stories of eight tenacious Southwestern women.

Selling a mattress isn't just a transaction—it's an art. And if you're missing out on the luxury AND value zones, you're leaving money on the table.This episode ofThe FAM Podcast featuresBrent Batterman, a powerhouse in the mattress industry, breaking downbarbell selling and how to dominateboth ends of the market like a pro.

https://twitter.com/nimblephattyhttps://twitter.com/MattCrumptonAs many of you know, I have always been a Kennedy assassination guy - wrote my senior thesis on it at Rice, Dad went to med school at Southwestern in the 60s so his professors were the docs at Parkland that worked on Kennedy, read every book including the Warren Commission… so it was an absolute treat to have Matt Crumpton, who's blowing up the world with his podcast Solving JFK, back on CYNAJ. And to make it even more special, we went on location and recorded it in Dealey Plaza.  See the Grassy Knoll, the Triple Overpass, the Texas Book Depository, where the Umbrella Man and Dark Complexed Man sat, where Zapruder stood, where Howard Brennan was, the Sniper's Nest.Digital Wildcatters brings the energy community together through events, cutting-edge content, and powerful tools. Join our online community at collide.io. Engage with experts, level up your career, and ask Collide AI your toughest technical questions.Click here to watch a video of this episode. 00:00 JFK Assassination Theories04:47 Zapruder Film06:22 Grassy Knoll08:11 Getaway Path13:39 Parking Lot16:45 Umbrella Man & Dark-Complected Man19:46 Autopsy of John F. Kennedy24:46 Texas School Book Depositoryhttps://www.instagram.com/digitalwildcattershttps://www.tiktok.com/@digitalwildcattershttps://www.facebook.com/digitalwildcattershttps://twitter.com/DWildcatters

Today we are doing a whole episode on the beloved Ralph Lauren who is the favorite of so many in the design world. It is so foundational in American design and even timeless, which is really fun because he can tackle any style and demographic anything and all of them are timeless because they're all true and authentic, which is exactly what Ralph Lauren is. It's so iconic and well known that the name has become a verb. It's a fashion house, a lifestyle, and is the idyllic American dream. Whatever style you are, or wherever you are, whether it be Southwestern, cowboy, Jamaican, or Manhattan, he does so many styles that you can really try this on for yourself in whatever place or way and it's for everybody. “You have a full life to be able to create. You can't create from emptiness.” First piece of Ralph Lauren we ever bought 2:00 About Ralph Lauren 10:20 How to create a layered look like Ralph Lauren 15:30 Storytelling 20:00 A romantic home in Mexico 25:05 A couple favorite lifestyles 28:30 Lighting 38:45 Layering 41:30 Layer like Ralph 44:30 “In a bedroom, they've got the big 48 inch round table and he has his own lighting line through visual comfort, he's got an oil painting on his several picture frames books, a glass of water, it's just such a generous big surface, and with those generous big surfaces you just really feel well collected and homey. And he loves objects and beautiful things.” 32:55 https://www.instagram.com/alicelaneinteriors/ https://www.instagram.com/alicelanehome/ https://alicelanehome.com/ https://www.facebook.com/AliceLaneHome https://www.pinterest.com/alicelanehome/ https://www.youtube.com/alicelanehomecollectionsaltlakecity https://www.alicelaneinteriordesign.com/interior-design-service-podcast-campaign https://alicelanehome.com/pages/home-furnishing-podcast-campaign News Letter:  https://manage.kmail-lists.com/subscriptions/subscribe?a=HZENWY&g=PFcqV5