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¿Sientes que haces “todo bien” — trabajas, ahorras, inviertes — pero aún así no avanzas? Bienvenida a la trampa de la clase media.En este episodio hablamos de por qué tantas personas se quedan estancadas financieramente aun teniendo buenos ingresos y “siguiendo las reglas”. Analizamos cómo el estilo de vida, las deudas, las decisiones de consumo y la falta de estrategia de inversión pueden mantenerte atrapada, incluso si ganas bien.Hablamos de:Qué es exactamente la Middle Class TrapCómo identificar si estás en ellaErrores comunes que te mantienen estancadaEstrategias reales para salir de esa trampa y construir verdadera libertad financieraEste episodio te va a ayudar a mirar tus finanzas desde otro ángulo y tomar decisiones más intencionales para crear opciones y no solo estabilidad.MIRA todos los recursos aquí ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.transformatudinero.com/podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Si tienes +$10,000 en deudas de tarjetas llama al (844) 538-5655 para una consulta sobre el programa de manejo de deudas.¡Vamos a comenzar tu educación financiera! Tener tus finanzas personales en orden te da poder.DISCLAIMER: el contenido de Dinero en Spanglish el podcast, todos sus episodios y contenido compartido en el website y las redes sociales, es para efectos educativos solamente. Te comparitmos nuestra opinión y perspectivas relacionadas a temas de dinero y finanzas personales, pero no reemplaza la consulta con un asesor financiero, abogado y/o contador.

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

Let us know what you enjoy about the show!A church choir, a missed criminology path, and a flyer for Jesus Christ Superstar—Jaime Lozano's origin story doesn't sound like a straight line to Broadway, but it sings like one.We sit down with Mexican Broadway composer, lyricist, orchestrator, and music director Jaime Lozano to unpack how a series of gut-led choices, generous communities, and a stubborn belief in possibility shaped his art and life. From becoming the first Mexican graduate of NYU's musical theater MFA to rebuilding after a visa scam forced him to return to Monterrey, Jaime shares the real immigrant journey behind Songs by an Immigrant and the musicals that center Latinx voices with heart, humor, and cultural depth.We explore why representation in musical theater matters, how Spanish, English, Spanglish—and every accent—belong in the story, and what it means to write honestly when life is loud. Jaime opens up about composing with his child dancing in the living room, swapping projects when inspiration sparks, and choosing Times Square's chaos or a quiet Rhinebeck lake with equal joy.With wisdom on prioritizing the important over the urgent, trusting that deadlines serve the work and not the other way around, and measuring success by impact on his community, Jaime reminds us that art is a language for belonging.

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

Invertir es emocionante… pero tarde o temprano llega la pregunta clave: ¿cómo saco el dinero de mis inversiones?

For more Miami Comedy, podcasts, skits, live stand up comedy etc. visit: https://miamicomedy.comMiami looks like a screensaver until the bill hits and the floods rise. In this episode Manny breaks down the unwritten rules for transplants so you do not get priced up, scammed up, and sucked up by the nightlife vortex. From the Hialeah cold plunge to the real flex of hidden cafecito spots, why you need a fade in this humidity, when to shut up about politics, and how Miami will test your money, habits, and relationships. If you want the city to love you back, start here.(00:00) Miami Comedy Podcast: Where the rent is high and the jokes are free(01:58) Hialeah Cold Plunge: Roosters, RVs, and Spanish you'll never learn on Duolingo(05:57) Transplant Survival Guide: How not to get scammed in week one(07:40) Flex Tax 101: Why your jet ski selfie just cost $300 more(10:58) Local Status: Knowing cafecito spots that don't have Yelp pages(22:44) Miami Camouflage: Gold chains, fades, and Spanglish 101(26:20) Spanish Crash Course: From Ola to ‘Qué bolá, bro'(27:16) Miami Politics: Where blue hair meets red hats over cafecito(28:23) Don't Snitch: Why making ‘I just moved here' TikToks ruins the scam(30:45) Love in Miami: Backwards, sideways, and probably toxic(34:28) Miami Will Test You: Finances, morals, and your morning workouts(40:15) Hater Olympics: Why Miami envy comes with bottle service(44:29) Comedy Show Plug: The only thing cheaper than rent this week

Kevin and Casey unbutton their silk shirts and dive deep into Gerardo’s Rico Suave — a Spanglish fever dream that somehow influenced both Razor Ramon and a generation of horny middle schoolers. Kevin recalls its inescapable 1990 reign, Casey uncovers Gerardo’s post–suave pivot to pastor, and together they ask: is this song misogyny in a mesh tank top… or just deeply misunderstood meat-based poetry?See omnystudio.com/listener for privacy information.

¡Estamos de aniversario!

En este episodio converso con Ellen Rose, directora de Texas Tech Costa Rica, sobre retos y oportunidades de la educación en el país: aprendizajes básicos, inglés, vínculo con el sector privado, empleabilidad y cómo las universidades privadas pueden acelerar la competitividad sin dejar a nadie atrás.

En este episodio converso con Ellen Rose, directora de Texas Tech Costa Rica, sobre retos y oportunidades de la educación en el país: aprendizajes básicos, inglés, vínculo con el sector privado, empleabilidad y cómo las universidades privadas pueden acelerar la competitividad sin dejar a nadie atrás.

RESUBIDO

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In this episode of the Chicana & Latina Moms Podcast, host Amapola Ramirez MS. MSW dives into the powerful and often overlooked topic of empathy regulation. As Latinas, many of us were raised with values like familismo putting family first — and marianismo — the expectation to always nurture, sacrifice, and care for others before ourselves. While these cultural strengths have made us resilient, they can also leave us emotionally drained when we carry everyone else's struggles on our shoulders.So how do we stay compassionate without becoming overwhelmed? How do we show up with corazón for our families, our children, and our comunidad, while still protecting our peace? That's where empathy regulation comes in.✨ In this conversation, we explore:What empathy regulation really means and why it matters for Latina moms.How cultural values both strengthen and challenge our ability to set emotional boundaries.Everyday examples of empathy regulation in parenting, family dynamics, and community work.Practical tools to practice empathy regulation, like breathing, grounding, cultural rituals, and affirmations in Spanglish.How to transform empathy from something that drains us into something that empowers us.This episode is a reminder that taking care of yourself is not selfish t's an act of love. By regulating our empathy, we create more patience, presence, and connection with the people who matter most.

¿Sabes que invertir no es solo “en qué fondo” sino también en qué cuenta?

In May 2013, Jose Reyes Ramos seemed to vanish without a trace. His family searched tirelessly, hanging flyers across Chicago and calling everyone they knew, but no one had seen him. What made his disappearance even more unsettling was a single, cryptic text Jose sent just before he went missing—one word that left his loved ones shaken and investigators puzzled. This is the tragic case of Jose Reyes Ramos.You can listen to our NEW episode on Spotify, Apple Podcasts, and all other streaming platforms.⚠️ Content Warning: This episode contains references to graphic violence.----En mayo de 2013, José Reyes Ramos pareció desaparecer sin dejar rastro. Su familia lo buscó incansablemente, repartiendo volantes por Chicago y llamando a todos sus conocidos, pero nadie lo había visto. Lo que hizo su desaparición aún más inquietante fue un mensaje de texto críptico que José envió justo antes de desaparecer: una palabra que dejó a sus seres queridos conmocionados y a los investigadores desconcertados. Este es el trágico caso de José Reyes Ramos. Puede escuchar nuestro NUEVO episodio en Spotify, Apple Podcasts y todas las demás plataformas de transmisión.⚠️ Aviso de contenido: Este episodio contiene referencias a violencia gráfica.—Link + SourcesOxygen: https://www.oxygen.com/snapped/crime-news/daisy-gutierrez-has-exs-brother-jose-reyes-ramos-murderedHuffington Post: https://www.huffpost.com/entry/father-teen-daughter-charged_n_4053822ABC 7 NY News: https://abc7ny.com/archive/9375241/ABC 7 Chicago News: https://abc7chicago.com/archive/9276834/ABC 7 Chicago News: https://abc7chicago.com/archive/9276275/ABC 7 Chicago News: https://abc7chicago.com/archive/9278097/New Jersey True Crime: https://www.nj.com/morris/2013/12/morristown_man_accused_in_chicago_murder_is_indicted_for_threatening_to_kill_woman_in_morristown.htmlDNA Info: https://www.dnainfo.com/chicago/20131006/ashburn/father-daughter-charged-connection-dismembered-body/Chicago Tribune: https://www.chicagotribune.com/2013/10/07/dad-daughter-charged-in-dismemberment-death/CBS News: https://www.cbsnews.com/chicago/news/love-triangle-at-center-of-murder-dismembered-body-police-sources/CBS News: https://www.cbsnews.com/news/jose-reyes-murder-daisy-and-salvador-gutierrez-ill-woman-and-her-father-charged-in-the-grisly-killing-of-chicago-man/DailyMail: https://www.dailymail.co.uk/news/article-2447053/Daisy-Gutierrez-lured-ex-boyfriend-death-convinced-father-bury-body.htmlNBC 5 Chicago News: https://www.nbcchicago.com/news/local/woman-sentenced-to-prison-for-role-in-love-triangle-murder/57824/DNA Info: https://www.dnainfo.com/chicago/20131006/ashburn/father-daughter-charged-connection-dismembered-body/#slideshowHispanic News Network: https://hispanicnewsnetwork.blogspot.com/2013/10/dismembered-body-of-missing-honduran.htmlChicago Tribune: https://www.chicagotribune.com/2013/10/07/dad-daughter-charged-in-dismemberment-death/Illinois Courts: https://www.illinoiscourts.gov/Resources/22287af0-ef8f-4edf-af20-865cabdb1e5a/1180496_R23.pdfNBC Chicago: https://www.nbcchicago.com/news/local/woman-sentenced-to-prison-for-role-in-love-triangle-murder/57824/Chicago Sun Times: https://www.nbcchicago.com/news/local/woman-sentenced-to-prison-for-role-in-love-triangle-murder/57824/ Distributed by Genuina Media — Follow Us:Instagram: https://www.instagram.com/SVSM_PodcastThreads: https://www.threads.net/@svsm_podcastTwitter/ X: https://www.twitter.com/SVSM_PodcastBlueSky: https://bsky.app/profile/svsmpodcast.bsky.socialFacebook: https://www.facebook.com/SoViolentoSoMacabroPodcastTikTok: https://www.tiktok.com/@svsm_podcastYouTube: https://www.youtube.com/@svsm_podcast Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

El 2025 está a la vuelta de la esquina y solo faltan 4 meses para terminar el año. ✨ ¿Cómo vas con tus finanzas?En este episodio de Dinero en Spanglish hablamos de cómo revisar tu presupuesto, tus ahorros, deudas e inversiones para cerrar el año con intención y sin estrés. Descubre cómo crear un mini plan de 4 meses para organizar tu dinero, cumplir al menos una meta financiera y sentirte en control antes de que llegue diciembre.Palabras clave: finanzas personales, presupuesto, cómo ahorrar dinero, pagar deudas, metas financieras, fin de año.MIRA todos los recursos aquí ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.transformatudinero.com/podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Si tienes +$10,000 en deudas de tarjetas llama al (844) 538-5655 para una consulta sobre el programa de manejo de deudas.¡Vamos a comenzar tu educación financiera! Tener tus finanzas personales en orden te da poder.DISCLAIMER: el contenido de Dinero en Spanglish el podcast, todos sus episodios y contenido compartido en el website y las redes sociales, es para efectos educativos solamente. Te comparitmos nuestra opinión y perspectivas relacionadas a temas de dinero y finanzas personales, pero no reemplaza la consulta con un asesor financiero, abogado y/o contador.

¿Sientes que quieres ahorrar e invertir, pero nunca logras dar el paso? En este episodio de Dinero en Spanglish te compartimos 3 razones principales por las que no estás avanzando en tus metas financieras.Desde la mentalidad hasta la falta de estructura en tus finanzas, te damos claridad para que identifiques qué te está deteniendo y puedas comenzar a transformar tu dinero.El app que mencionamos en el podcast: Empower (recibimos una comisión por tu registración)⁠https://personalcapital.sjv.io/yRVamD⁠Si tienes +$10,000 en deudas de tarjetas llama al (844) 538-5655 para una consulta sobre el programa de manejo de deudas.¡Vamos a comenzar tu educación financiera! Tener tus finanzas personales en orden te da poder.Recursos ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.transformatudinero.com/podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠DISCLAIMER: el contenido de Dinero en Spanglish el podcast, todos sus episodios y contenido compartido en el website y las redes sociales, es para efectos educativos solamente. Te comparitmos nuestra opinión y perspectivas relacionadas a temas de dinero y finanzas personales, pero no reemplaza la consulta con un asesor financiero, abogado y/o contador.

We explore the phenomenon of Spanglish and why it's more than just mixing two languages. From everyday words like postear and textear to full-on code-switching, we share examples that highlight how Spanglish works in real conversations. You'll hear about its cultural impact in places like Puerto Rico and Mexico, how music and social media are spreading it worldwide, and why younger generations use it more than older ones.Key Takeaways:What Spanglish is and why it happens.Real-life examples of Spanglish in daily speech, music, and media.How learners can recognize Spanglish while keeping languages separate in formal settings.Relevant Links And Additional Resources:281 – ¿Cómo, Cuándo y Qué Se Come en México? | How, When, and What People Eat in Mexico?199 – Rutinas de Ejercicio | Exercise Routines016 – Alternancia de Código | Code SwitchingLevel up your Spanish with our Podcast MembershipGet the full transcript of each episode so you don't miss a wordListen to an extended breakdown section in English going over the most important words and phrasesTest your comprehension with a multiple choice quizSupport the show

Nikki Glaser gets honored at Busch Stadium. Adam Sandler's legendary sandwich from Spanglish resurfaces. SNL sees four cast members exit — and one Please Don't Destroy member may be getting promoted. Plus: Eric Idle reflects on Monty Python, Jimmy Fallon's NFL lead-in shows, and Johnny Mac heads to the beach one last time this summer :(Become a supporter of this podcast: https://www.spreaker.com/podcast/daily-comedy-news-with-johnny-mac--4522158/support.Become a premium subscriber! (no ads). For Apple users, hit the banner on your Apple podcasts app which says UNINTERRUPTED LISTENING and the bonus “DCN8” show.You also get 25+ other series  (it's only $4.99 a month with a free-trial month)Contact John at john@thesharkdeck dot com  Media Thoughts is mcdpod.substack.com dailycomedynews.substack.com DCN on Threads: https://www.threads.net/@dailycomedynews https://linktr.ee/dailycomedynews www.buymeacoffee.com/dailycomedynews  

¿Alguna vez empezaste el año con toda la motivación y a mitad de camino soltaste tus metas financieras? No estás sola. A todas nos pasa: la vida se complica, surgen imprevistos y de repente lo que parecía prioridad queda a un lado. En este episodio te comparto estrategias prácticas y sencillas para volver a enfocarte, retomar el control y seguir avanzando hacia la vida financiera que mereces.Si necesitas apoyo personalizado en este proceso, agenda tu sesión individual con Maria aquí: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.transformatudinero.com/offers/L52Nu9VJ/checkout⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Si tienes +$10,000 en deudas de tarjetas llama al (844) 538-5655 para una consulta sobre el programa de manejo de deudas.¡Vamos a comenzar tu educación financiera! Tener tus finanzas personales en orden te da poder.Recursos⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.transformatudinero.com/podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠DISCLAIMER: el contenido de Dinero en Spanglish el podcast, todos sus episodios y contenido compartido en el website y las redes sociales, es para efectos educativos solamente. Te comparitmos nuestra opinión y perspectivas relacionadas a temas de dinero y finanzas personales, pero no reemplaza la consulta con un asesor financiero, abogado y/o contador.

What's up dudes? Adam Pope from Wizards! The Podcast Guide to Comics and The Retro Network (Geekster) and William Bruce West from Remember That Show? and West Week Ever are here to talk “Rubik the Amazing Cube!” Yes, this 1983 show capitalized on the craze of the best selling puzzle toy!In ‘Rubik's First Christmas,' the titular cube is traveling through Mexico for Christmas with the Rodriguezes. Their grandma, the town matriarch, is donating toys to all the children. Unfortunately, the truck is hijacked by two young hoodlums, who eventually give it to two thieving tomb raiders.While chasing down the culprits, Rubik accidentally gets mixed up and falls out of the truck. The kids save and solve him just in time. Of course, they fly a prop plane to spot the thieves, and Rubik uses his power to trap them. Eventually, through the power of Lisa's tears, Rubik transports them to the toys, and flies them reindeer-style to be delivered! Cacti? Yep. Spanglish? Check. Enlarged feet? Only if they'll stop some thieves! So grab your guayabera, hit your piñata, and summon your omnipotent alien/imp/genie friend to this episode on ‘Rubik's First Christmas!'Wizards!Twitter: @WizardsComicsIG: @wizards_comicsFB: @TRNsocialGive us a buzz! Send a text, dudes!Check us out on Facebook, Twitter, Instagram, Totally Rad Christmas Mall & Arcade, Teepublic.com, or TotallyRadChristmas.com! Later, dudes!

En este episodio especial por National Latina Day hablamos de un tema que muchas veces dejamos en silencio: ¿Quién cuida a la que cuida? Las mujeres latinas cargamos con mucho — familia, trabajo, comunidad — y en medio de tanto dar, solemos poner nuestras finanzas al final de la lista. Hoy quiero recordarte que tu bienestar financiero también importa. Hablamos de los retos únicos que enfrentamos y de cómo puedes empezar a sostenerte a ti misma mientras sigues sosteniendo a los demás.

En este episodio de Dinero en Spanglish, te comparto las 4 C's que pueden cambiar tu vida financiera para siempre: Compromiso, Valentía, Capacidad y Confianza.No son solo palabras bonitas —son principios que, si los aplicas, te ayudarán a tomar mejores decisiones con tu dinero, invertir con seguridad y mantener el enfoque hasta lograr tus metas.Aprenderás:Cómo mantenerte comprometida incluso cuando el camino se pone difícil.Por qué la valentía es clave para salir de tu zona de confort financiera.Cómo desarrollar la capacidad para manejar tu dinero como una experta.Y el ingrediente final: la confianza para sostenerlo todo.

Hablamos de distintos casos virales recientes y cuánto nos preocupa que el internet tome la justicia en sus manos. Parte 2 en Patreon. Seamos besties aquí: https://www.patreon.com/waitque No olviden suscribirse en YouTube, seguirnos en TikTok y en Instagram: @waitquepod. Si este episodio les dio ganas de empezar terapia, recuerden usar este link para una primera consultoría en OpcionYo con 25% de descuento. Ingresen en nuestro link para más información.  Links:Patreon: https://www.patreon.com/waitqueYoutube: https://www.youtube.com/@waitquepodInstagram: https://www.instagram.com/waitquepodTikTok: https://www.tiktok.com/@waitquepodBuy me a coffee: https://www.buymeacoffee.com/waitqueOpcionYo: https://opciónyonueva.trb.ai/wa/18zyR0x 

In this episode, I'm joined by the one and only Amber Lovatos, also known as The Latina RDH—an outspoken advocate, content creator, and powerhouse hygienist who's built an online brand rooted in passion, purpose, and transparency.Together, we're getting into the real stuff about being a dental hygienist and content creator:

Como ya hemos hablado, el Hinglish, el Spanglish y el Portuñol son todos ejemplos de mezclas lingüísticas o lenguajes híbridos, donde elementos de dos o más idiomas se entrelazan [74, Conversation History]. Son como "alfombras de lenguas" porque tejen palabras y expresiones de diferentes orígenes.El Hinglish, según nuestras fuentes, es una combinación dinámica de inglés y lenguas específicas del sur de Asia, principalmente el hindi, el urdu o el punjabi [74, Conversation History]. En el Reino Unido, a menudo se refiere al uso de palabras del sur de Asia dentro de una oración predominantemente en inglés, mientras que en la India, es frecuente lo contrario: palabras inglesas se entrelazan en oraciones predominantemente hindi, urdu o punjabi [74, Conversation History]. Esta mezcla puede añadir "sabor único y profundidad emocional" a la comunicación [Conversation History]. Las fuentes nos muestran muchos ejemplos de palabras Hinglish de uso común, como akal (sentido común), izzat (honor), josh (pasión), chai (té), bas! (¡suficiente!), entre muchas otras [74, 141, Conversation History].En contraste:El Spanglish es la fusión específica de español e inglés [Conversation History].El Portuñol (o Portunhol) es una mezcla que combina el portugués y el español [Conversation History].El hilo conductor entre todos ellos es que son ejemplos de alternancia de códigos (code-switching) o mezcla de idiomas, donde los hablantes combinan fluidamente elementos de dos lenguas diferentes dentro de la misma conversación o incluso frase [Conversation History]. Este fenómeno es impulsado a menudo por necesidades de comunicación en el mundo real, la identidad cultural o la evolución natural del lenguaje en contextos multiculturales [Conversation History].La razón por la que solo el Hinglish se destaca en nuestras fuentes con el carácter de "lengua común" es debido a la amplitud y profundidad de su prevalencia, integración e impacto, que no se detalla para el Spanglish o el Portuñol en los textos proporcionados:Enorme Base de Hablantes y Crecimiento Proyectado: Se dice que el Hinglish es "hablado como segunda lengua por 350 millones de indios". Un lingüista británico, David Crystal, incluso sugiere que el Hinglish "podría convertirse pronto en la forma más común de inglés hablado" a nivel mundial. Esta escala es masiva.Profundas Raíces Históricas y Ubicuidad: Las palabras del sur de Asia se han incorporado al inglés británico desde finales del siglo XVI. Estos términos, que alguna vez fueron "emocionantes y extravagantes", se han vuelto tan "comunes" que ahora se consideran "tan británicos como el rosbif y el pudín de Yorkshire, o... el pollo tikka masala". Esto indica una integración cultural profunda y duradera.Integración Cultural y Literaria: El Hinglish "encapsula el corazón y el akal (sentido común) de la cultura del sur de Asia" [Conversation History], siendo descrito como un "híbrido dinámico y vibrante" e incluso el "nacimiento de una lengua" [Conversation History]. Su presencia en obras literarias, como las "Hinglish Versions" de novelas, y diccionarios con entradas detalladas, subraya su estatus funcional y culturalmente significativo.Así, mientras que el Spanglish y el Portuñol son, sin duda, fusiones lingüísticas, el Hinglish es presentado con evidencia de una adopción y una proyección de futuro que le confieren una característica de "lengua común" de una manera única en la información que tenemos.Podríamos ver estas mezclas como diferentes tipos de "cócteles lingüísticos": cada uno tiene una base de ingredientes distinta (los idiomas que lo componen), pero todos comparten la característica de ser una fusión creativa, reflejando la fluidez y adaptabilidad de los hablantes. El Hinglish, con su inmensa y creciente comunidad de hablantes, es como un cóctel que se está convirtiendo rápidamente en un elemento básico en la mesa global.

Award-winning author Raquel V. Reyes returns with "Dominoes, Danzón, and Death", the latest installment in her beloved Caribbean Kitchen Mystery Series. Explore the culinary-infused world of protagonist Miriam Quiñones-Smith—a food anthropologist, TV chef, and accidental detective navigating Miami's vibrant culture and dark secrets.Raquel shares how she blends cozy mystery with Miami's rich history, Caribbean folklore, and Spanglish dialogue to create authentic, page-turning storytelling. From multigenerational homes and mango trees to ancient bones and the legacy of the Tequesta people, this conversation is a flavorful dive into Hispanic representation and the art of writing for both niche and broad audiences.

Discutimos qué tipo de personas somos cuando estamos en distintas mini crisis, como anillos atascados en dedos, vómitos repentinos, y secuestros falsos. Únanse a nuestro Patreon! Seamos besties aquí: https://www.patreon.com/waitque No olviden suscribirse en YouTube, seguirnos en TikTok y en Instagram: @waitquepod. Si este episodio les dio ganas de empezar terapia, recuerden usar este link para una primera consultoría en OpcionYo con 25% de descuento. Ingresen en nuestro link para más información.  Links: Patreon: https://www.patreon.com/waitque Youtube: https://www.youtube.com/@waitquepod Instagram: https://www.instagram.com/waitquepod TikTok: https://www.tiktok.com/@waitquepod Buy me a coffee: https://www.buymeacoffee.com/waitque OpcionYo: https://opciónyonueva.trb.ai/wa/18zyR0x

Natalia Segura Cordero estaba a punto de cumplir 15 años el 16 de julio. Su familia ya hacía planes para celebrarla, para verla feliz, y rodeada de seres queridos. Pero todo eso fue arrebatado de la forma más cruel. El 27 de junio del 2025 se convirtió en el día más doloroso para su familia: la última vez que vieron a su hija con vida. Este es el tragico asesinato de Natalia Segura Cordero.Puede escuchar nuestro NUEVO episodio en Spotify, Apple Podcasts y todas las demás plataformas de transmisión.—Natalia Segura Cordero was about to turn 15 on July 16. Her family was already making plans to celebrate her, to see her happy, and surrounded by loved ones. But all that was taken away in the cruelest way. June 27, 2025 became the most painful day for her family:the last time they saw their daughter alive. This is the tragic murder of Natalia Segura Cordero. You can listen to our NEW episode on Spotify, Apple Podcasts, and all other streaming platforms.—Link + Sources:La Silla Rota: https://lasillarota.com/metropoli/2025/7/4/la-muerte-de-natalia-el-escandalo-que-conmociono-la-zona-de-toluca-543450.htmlTV Azteca: https://www.tvazteca.com/aztecanoticias/natalia-segura-desaparecida-xonacatlan-hallada-sin-vida-edomex-feminicidio?_amp=trueEl Universal: https://www.eluniversaledomex.com.mx/valle-de-toluca/otzolotepec-de-pie-despiden-a-natalia-segura-y-claman-queremos-la-verdad/?outputType=ampHeraldo Mexico: https://heraldodemexico.com.mx/nacional/2025/7/2/una-salida-al-gym-detenidos-un-mensaje-de-texto-las-claves-del-caso-natalia-joven-localizada-sin-vida-en-edomex-711949.html#google_vignetteDiario Basta: https://diariobasta.com/2025/07/02/encuentran-sin-vida-a-menor-de-14-anos/https://lasillarota.com/metropoli/2025/7/4/la-muerte-de-natalia-el-escandalo-que-conmociono-la-zona-de-toluca-543450.htmlMillenio: https://www.milenio.com/politica/comunidad/despiden-a-natalia-menor-de-edad-encontrada-sin-vida-en-xonacatlanAlmanaque Puebla: https://almanaquerevista.com/mexico/localizan-sin-vida-a-natalia-segura-menor-desaparecida-tras-pedir-auxilio/POSTA EdoMex: https://x.com/POSTAEdomex/status/1941251778143478091— Distributed by Genuina Media — Follow Us:Instagram: https://www.instagram.com/SVSM_PodcastThreads: https://www.threads.net/@svsm_podcastTwitter/ X: https://www.twitter.com/SVSM_PodcastBlueSky: https://bsky.app/profile/svsmpodcast.bsky.socialFacebook: https://www.facebook.com/SoViolentoSoMacabroPodcastTikTok: https://www.tiktok.com/@svsm_podcastYouTube: https://www.youtube.com/@svsm_podcast

¿Quiees comenzar a tomar decisiones financieras que te lleven a ser millonaria?En este episodio hablamos claro: si quieres multiplicar tus resultados financieros de 2x a 10x, tienes que tomar decisiones estratégicas, no microcontrolar tus placeres diarios.Te contamos cuáles son las decisiones que verdaderamente cambian tu rumbo financiero — desde cómo generas ingresos hasta cómo los inviertes.Spoiler: tienen más que ver con visión y acción, que con culpa o restricción.Si necesitas apoyo personalizado en este proceso, agenda tu sesión individual con Maria aquí: ⁠⁠⁠⁠⁠⁠⁠https://www.transformatudinero.com/offers/L52Nu9VJ/checkout⁠⁠⁠⁠⁠⁠⁠Si tienes +$10,000 en deudas de tarjetas llama al (844) 538-5655 para una consulta sobre el programa de manejo de deudas.¡Vamos a comenzar tu educación financiera! Tener tus finanzas personales en orden te da poder.Recursos⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.transformatudinero.com/podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Educación financiera para la comunidad Hispana en Estados Unidos y Puerto Rico.DISCLAIMER: el contenido de Dinero en Spanglish el podcast, todos sus episodios y contenido compartido en el website y las redes sociales, es para efectos educativos solamente. Te comparitmos nuestra opinión y perspectivas relacionadas a temas de dinero y finanzas personales, pero no reemplaza la consulta con un asesor financiero, abogado y/o contador.

Hablamos de cuánto y cuándo nos gusta tomar, la presión de tomar socialmente, y cuándo nos empezamos a preocupar por nuestros allegados. Parte 2 en Patreon. Seamos besties aquí: https://www.patreon.com/waitque No olviden suscribirse en YouTube, seguirnos en TikTok y en Instagram: @waitquepod. Si este episodio les dio ganas de empezar terapia, recuerden usar este link para una primera consultoría en OpcionYo con 25% de descuento. Ingresen en nuestro link para más información. Links:Patreon: https://www.patreon.com/waitqueYoutube: https://www.youtube.com/@waitquepodInstagram: https://www.instagram.com/waitquepodTikTok: https://www.tiktok.com/@waitquepodBuy me a coffee: https://www.buymeacoffee.com/waitqueOpcionYo: https://opciónyonueva.trb.ai/wa/18zyR0x

I didn't do anything. I'm a nice man. I mind my own business. So you tell me 'that's that' before I beat the hell from you. I have so much strength in me you have no idea. I have a love in my life. It makes me stronger than anything you can imagine. I would say 'that's that', Draft Class. Joining Jon Saks for the Final Round of the ADAM SANDLER Draft - SPECIAL GUESTS!Dennis Hurley"Let us know what Draft you would like to listen to by sending us a message!"Support the show

¿Tienes dinero ahorrado pero te cuesta usarlo? En este episodio hablamos de los tipos de ahorro que necesitas, cómo organizar tus sinking funds, dónde puedes guardar ese dinero para que crezca un poco sin estar en riesgo, y lo más importante: cómo superar la culpa o ansiedad al usar lo que con tanto esfuerzo has guardado.Este episodio es para ti si:No sabes si poner el dinero en un high yield savings, una cuenta del banco o debajo del colchón.Te cuesta usar tus ahorros incluso cuando los necesitas.Quieres sentirte más tranquila sabiendo que tu dinero tiene propósito y dirección.

Listamos muchísimas cosas que nos molestan, y aún más cosas que odiamos. Hoy vinimos a quejarnos.Únanse a nuestro Patreon! Seamos besties aquí: https://www.patreon.com/waitqueNo olviden suscribirse en YouTube, seguirnos en TikTok y en Instagram: @waitquepod.Si este episodio les dio ganas de empezar terapia, recuerden usar este link para una primera consultoría en OpcionYo con 25% de descuento. Ingresen en nuestro link para más información.Links: Patreon: https://www.patreon.com/waitque Youtube: https://www.youtube.com/@waitquepod Instagram: https://www.instagram.com/waitquepod TikTok: https://www.tiktok.com/@waitquepod Buy me a coffee: https://www.buymeacoffee.com/waitque OpcionYo: https://opciónyonueva.trb.ai/wa/18zyR0x

Estamos en vivo y a todo color pa' terminar mas decepcionao que cuando Marina perdió en UK vs. The World. Tuvimos varias altas durante este LaLaPaRuZa pa' luego escrashearnos al final. Ven y acompáñanos durante nuestro sufrimiento viendo este torneo de lip syncs, les aseguramos que nuestro episodio SI fue un GRAND FINALE para El Mala Campeonato. Recuerda que este episodio esta disponible visual en Patreon.com/dragamala completamente GRATIS y disponibles para TODXS. ¡Desen la vuelta y vean nuestras caritas!

New Jersey-based synth-rock-soul purveyor 54 Ultra slays us with First Work, a six-track EP that contains the Spanglish single “No Tengo Valor.” The song title is open to interpretation: either “I Don't Have Value,” or “I Don't Have The Guts or Valor.” Intense subject matter aside, the song functions as a lighthouse of sonic components as 54 Ultra weaves his Puerto Rican and Dominican roots into a super-catchy (and formidable) Latin Soul number. 

En este episodio hablamos sin filtros sobre una verdad incómoda: la pobreza no es una mentalidad, y la falta de educación financiera sí afecta nuestras decisiones.El positivismo tóxico que te dice que “todo es cuestión de actitud” ignora las barreras reales que muchas personas enfrentan: salarios bajos, racismo estructural, falta de acceso a oportunidades, deuda generacional.Aquí te explicamos por qué no todo se resuelve con frases motivadoras, por qué reconocer la desigualdad es parte del cambio, y cómo puedes comenzar a transformar tu realidad sin caer en la culpa ni en la ilusión.

Respondimos a un consejo que nos pidieron sobre mantener amistades a distancia, e hicimos confesiones fuertes. Únanse a nuestro Patreon! Seamos besties aquí: https://www.patreon.com/waitque No olviden suscribirse en YouTube, seguirnos en TikTok y en Instagram: @waitquepod. Si este episodio les dio ganas de empezar terapia, recuerden usar este link para una primera consultoría en OpcionYo con 25% de descuento. Ingresen en nuestro link para más información. Links:Patreon: https://www.patreon.com/waitqueYoutube: https://www.youtube.com/@waitquepodInstagram: https://www.instagram.com/waitquepodTikTok: https://www.tiktok.com/@waitquepodBuy me a coffee: https://www.buymeacoffee.com/waitqueOpcionYo: https://opciónyonueva.trb.ai/wa/18zyR0x

This week, James L Brooks talked about The Simpsons, Mary Tyler Moore ,Terms of Endearment, having a million lunches to cast parts,  his difficult beginnings and how the fear of survival and women's shoes drove him to his success. We also talk about what an amazing mentor he is, incredible writer, the worst notes he's ever gotten from a network, and now he likes to have drool days.Bio:James L. Brooks is a three-time Academy Award®-winner and eighteen-time Emmy® Award-winner.  He began his television career as a writer who also produced such beloved television hits as Taxi, The Mary Tyler Moore Show, The Tracy Ullman Show, and The Simpsons. Brooks began working in film in 1979 when he wrote the screenplay for Starting Over which he co-produced with Alan J. Pakula. In 1983, Brooks wrote, produced and directed Terms of Endearment for which he won three Academy Awards. In 1987, he wrote, produced and directed Broadcast News, which was nominated for seven Academy Awards® including Best Screenplay and Best Picture. Brooks then directed I'll Do Anything starring Nick Nolte, Albert Brooks, and Julie Kavner.  In 1997, Brooks co-wrote, produced, and directed As Good As It Gets, starring Jack Nicholson, Helen Hunt, and Greg Kinnear. The film was nominated for seven Academy Awards® including Best Picture, and both Nicholson and Hunt won Oscars® for their performances. In 2004, Brooks wrote and directed the film Spanglish, starring Adam Sandler, Tea Leoni and Paz Vega. In 2010, Brooks wrote and directed the film How Do You Know, starring Reese Witherspoon, Owen Wilson, Paul Rudd, and Jack Nicholson.Brooks's company, Gracie Films has produced numerous films and television shows since it was formed in 1990. On the television side, the company produces the long-running hit, The Simpsons, as well as producing the Tracey Ullman Show, What About Joan?, and The Critic. On the feature side – Brooks has executive produced the feature film, Say Anything, produced War of the Roses, and co-produced Big. In 1996, Brooks executive produced the film Bottle Rocket, directed by Wes Anderson, and produced Cameron Crowe's Oscar®-winning Jerry Maguire, starring Tom Cruise, Cuba Gooding Jr., and Renee Zellweger. In addition, Brooks produced Penny Marshall's Riding in Cars with Boys, starring Drew Barrymore, and produced the film Edge of Seventeen, written and directed by Kelly Fremon Craig for STX Productions. In addition, Brooks co-wrote and produced The Simpsons Movie, the movie version of the Fox hit.

Tenemos asientos en primera fila y con pesito en mano, pa' ver los showshitos que nos traen nuestras semifinalistas. Nos enteramos de un par de papelones que ocurren en este episodio, más tenemos una lotería especial que nos dirá exactamente... NADA.  Ángel nos acompaña en el VIP pa' hacer su gran debut con el Haus of Mala. No querrás perderte el último episodio auditivo de Draga Mala. Mala Patreonhttps://patreon.com/DragaMalaLinkTreehttps://linktr.ee/dragamalaBrock by Joséhttps://www.instagram.com/brockbyjose/https://www.tiktok.com/@brockbyjoseMala VoiceMailhttps://www.speakpipe.com/dragamalaBlue Skyhttps://bsky.app/profile/dragamalapod.bsky.socialInstagramDraga Mala

Kamila tenía el sueño de ser maestra. Luchó contra la distancia, el cansancio y las dificultades, para darle una mejor vida a su hijo. Pero lo que jamás imaginó fue que el peligro no estaba en la carretera ni en el sacrificio, sino en el salón de su clase. Este es el tragico asesinato de Kamila Pacassi Zanga.Puede escuchar nuestro NUEVO episodio en Spotify, Apple Podcasts y todas las demás plataformas de transmisión.—Kamila had the dream of becoming a teacher. She fought against distance, exhaustion, and hardship to give her son a better life. But what she never imagined was that the danger wasn't on the road or in the sacrifice—it was in her classroom. This is the tragic murder of Kamila Pacassi Zanga.  You can listen to our NEW episode on Spotify, Apple Podcasts, and all other streaming platforms.—Link + Sources:Tu Nota:https://www.tunota.com/radar-comercial/suenas-con-tener-tu-propia-casa-descubre-como-lograrlo-con-el-prestamo-de-vivienda-de-banpaisRed Uno: https://www.reduno.com.bo/noticias/un-video-puede-ser-prueba-contra-el-feminicida-de-caranavi-la-cobarde-agresion-contra-kamila-fue-grabada-2024101611520Aqui En Vivo:https://youtu.be/MxzWtK1W1f4?si=prygP9u37OFwEpGnBolivia TV Oficial:https://youtu.be/2QXQsRETMvo?si=seF3-yu6P1K8suSGNoticia Bolivision Al Dia:https://youtu.be/ob8-amPWxNY?si=DalObcZjq_5SKig0Te Lo Cuenta Victor Hugo:https://youtu.be/FvcIXm_bjzc?si=e61DTmzkwcX0eQVCNoticia Bolivision Al Dia:https://youtu.be/1pJnt8DXuRQ?si=fKYVWmQgEJ3Z_FLzInFobae:https://www.infobae.com/america/america-latina/2024/10/17/el-feminicidio-de-una-joven-atacada-delante-de-sus-companeros-de-curso-conmociona-en-bolivia/?outputType=amp-typeEl Tribuno: https://www.eltribuno.com/internacionales/2024-10-18-0-58-0-el-feminicidio-de-una-joven-masacrada-delante-de-sus-companeros-de-curso-conmociona-en-boliviaCorreo Del Sur: https://correodelsur.com/seguridad/20241108/dictan-30-anos-de-prision-para-feminicida-de-kamila.htmlNoticia Bolivision Al Dia: https://youtu.be/MxzWtK1W1f4?si=WHFiMd22IqyY_XrB— Distributed by Genuina Media — Follow Us:Instagram: https://www.instagram.com/SVSM_PodcastThreads: https://www.threads.net/@svsm_podcastTwitter/ X: https://www.twitter.com/SVSM_PodcastBlueSky: https://bsky.app/profile/svsmpodcast.bsky.socialFacebook: https://www.facebook.com/SoViolentoSoMacabroPodcastTikTok: https://www.tiktok.com/@svsm_podcastYouTube: https://www.youtube.com/@svsm_podcast

¿Cuál es el mejor método para salir de deudas? En este episodio te explicamos paso a paso las estrategias más conocidas para liberarte del peso de las deudas: el método avalancha, bola de nieve, consolidación, negociación de intereses y los programas de alivio de deudas (debt relief).Además, te presento cómo funciona el programa de manejo de deudas, una opción seria y confiable para quienes necesitan ayuda profesional para salir del ciclo de pagos mínimos y altos intereses.Si eres de las personas con más de $10,000 en deudas llama a (844) 538-5655 y has tu consulta.Agenda tu sesión individual con Maria aquí: ⁠⁠⁠⁠⁠https://www.transformatudinero.com/offers/L52Nu9VJ/checkout⁠⁠⁠⁠⁠¡Vamos a comenzar tu educación financiera! Tener tus finanzas personales en orden te da poder.Recursos⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.transformatudinero.com/podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Educación financiera para la comunidad Hispana en Estados Unidos y Puerto Rico.DISCLAIMER: el contenido de Dinero en Spanglish el podcast, todos sus episodios y contenido compartido en el website y las redes sociales, es para efectos educativos solamente. Te comparitmos nuestra opinión y perspectivas relacionadas a temas de dinero y finanzas personales, pero no reemplaza la consulta con un asesor financiero, abogado y/o contador.

Hablamos de qué tan buenas o malas somos con nuestras responsabilidades adultas y cómo hacemos para sobrevivir. No olviden suscribirse en YouTube y seguirnos en TikTok. Si este episodio les dio ganas de empezar terapia, recuerden usar este link para una primera consultoría en OpcionYo con 25% de descuento. Ingresen en nuestro link para más información. Links: Patreon: https://www.patreon.com/waitque Youtube: https://www.youtube.com/@waitquepod Instagram: https://www.instagram.com/waitquepod TikTok: https://www.tiktok.com/@waitquepod Buy me a coffee: https://www.buymeacoffee.com/waitque OpcionYo: https://opciónyonueva.trb.ai/wa/18zyR0x

Recomenzamos este gran torneo de Drag Race: Producción vs. The World. Nuestras semi-finalistas esta semana, van en contra de los productores pa' salir victoriosas en un reto que ya esta ganado por la futura ganadora de la temporada. Lo que no saben es que nos fuimos acapella en el lip sync y nuestra Boricua se queda fuera del torneo. Sandy Nahuel regresa al Haus of Mala pa' ver cuan impactante fue el reto más esperado de la temporada. Sandy Nahuelhttps://www.instagram.com/conpermisapodcast/https://www.instagram.com/lasdragulosas/Mala Patreonhttps://patreon.com/DragaMalaLinkTreehttps://linktr.ee/dragamalaBrock by Joséhttps://www.instagram.com/brockbyjose/https://www.tiktok.com/@brockbyjoseMala VoiceMailhttps://www.speakpipe.com/dragamalaBlue Skyhttps://bsky.app/profile/dragamalapod.bsky.socialInstagramDraga Mala

What's in a Name? Let's talk accents, identity, and the power behind the words we carry.In this new episode of Corporate Cafecito, we open up about the real moments that shaped us, being mispronounced as kids. Being told we "think in Spanish" at work and learning to reclaim our names and speak with pride.Whether you grew up bilingual, speak Spanglish, or were never taught Spanish because your parents were trying to protect you, you belong in this conversation.☕️ In this episode, we explore: 

Let's practice our Spanish, including our new verbs Ver and Venir and our new nouns. All of today's sentence examples will be entirely in Spanish, as will all of our Spanish practice on the rest of this podcast! Practice all of today's Spanish for free at LCSPodcast.com/100  

En este episodio de compartimos los resultados de nuestra encuesta anual de Dinero en Spanglish. Los números no mienten, estos son los resultados — sin filtros y con intención.¿Cuál es el ingreso promedio?¿Quiénes tienen cero deudas?¿Cuántos tienen menos de $10,000 en ahorros?¿Quiénes están invirtiendo y quiénes no?¿Qué patrones vemos entre mujeres de 30 a 50 años en PR y USA?Si eres de las personas con más de $10,000 en deudas llama a (844) 538-5655 y has tu consulta.Este episodio es una invitación a mirarnos al espejo financiero, no para sentir culpa, sino para tomar acción.Si necesitas apoyo personalizado en este proceso, agenda tu sesión individual con Maria aquí: ⁠⁠⁠⁠https://www.transformatudinero.com/offers/L52Nu9VJ/checkout⁠⁠⁠⁠¡Vamos a comenzar tu educación financiera! Tener tus finanzas personales en orden te da poder.Recursos⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.transformatudinero.com/podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Educación financiera para la comunidad Hispana en Estados Unidos y Puerto Rico.DISCLAIMER: el contenido de Dinero en Spanglish el podcast, todos sus episodios y contenido compartido en el website y las redes sociales, es para efectos educativos solamente. Te comparitmos nuestra opinión y perspectivas relacionadas a temas de dinero y finanzas personales, pero no reemplaza la consulta con un asesor financiero, abogado y/o contador.

Episode 328 talks about how to be a jefa, featuring Ashley K. Stoyanov Ojeda. Listen now!Ashley K. Stoyanov Ojeda is a first-generation Latina entrepreneur, bestselling author, and business strategist helping diverse founders and thought leaders build impactful businesses and grow their brands. With over a decade of experience across nonprofits, media, tech, and creative industries, she blends business development with community building and storytelling. Ashley is the author of Jefa in Training, the first Spanglish business-launching toolkit, and the creator of La Hoja, a newsletter sharing business and personal growth insights through a first-gen Latina lens. Her work has been featured by Forbes, Nasdaq, Business Insider, and more.For full episode show notes, visit here.Watch the full interview on our YouTube channel! Subscribe here.My new book is officially available to buy! Order Financially Lit! Today!Want to join our signature programs? Click here to learn more!Check out this YQD™ Sponsor:BetterHelp—Professional support when you need it, at a fraction of the cost of in-person therapy. Get 10% off your first month with our sponsor: https://betterhelp.com/dinero. Become a member at https://plus.acast.com/s/YoQuieroDinero. Hosted on Acast. See acast.com/privacy for more information.