Podcasts about tex mex

This episode of the "Deep in the Hunt of Texas" podcast features a lively conversation between host Connor and guest Brandon Smith, who is described as a versatile hunter. The discussion covers a wide range of hunting experiences, from squirrel hunting to big game like elk and deer. Brandon shares stories about his hunting adventures across Texas, New Mexico, and Oklahoma, highlighting the challenges and excitement of different hunting environments. The conversation also touches on the impact of urban development on hunting grounds and the unique challenges of hunting in urban areas. Additionally, they discuss the cultural aspects of hunting in Texas, including the differences in deer species across regions and the impact of agricultural practices on wildlife. The episode wraps up with a light-hearted discussion about local Tex-Mex restaurants. Learn more about your ad choices. Visit megaphone.fm/adchoices

In 1947 Dave Pace spiced up America with Salsa and this turned into a 90 Billion Dollar category. Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not so secret techniques that took famous businesses from mom and pop to major brands. Stephen Semple is a marketing consultant, story collector and storyteller. I’m Stephen’s sidekick and business partner, Dave Young. Before we get into today’s episode, a word from our sponsor, which is, well, it’s us, but we’re highlighting ads we’ve written and produced for our clients. So here’s one of those. [ECO Office Ad] Dave Young: Welcome back to the Empire Builders Podcast. I’m Dave Young here talking to Stephen Semple. And the listeners may not know this because we only release these every week or so, right? Stephen Semple: Mh-hmm. Dave Young: But we often record them one after the other. And we just got done recording the episode about Doritos and Tostitos. And now you’re telling me that we’re going to talk about dip, Pace Salsa. Stephen Semple: Pace Salsa. Yeah. Dave Young: So the picante sauce people. Stephen Semple: Correct. Correct. Absolutely correct. Dave Young: And that’s great with Doritos. Stephen Semple: I never thought about it being with Doritos. Dave Young: Really? Stephen Semple: Tostitos, I would, but not Doritos. Dave Young: How about both? Stephen Semple: Okay. Dave Young: I say you can dip a Dorito into anything. I’m in that camp. I’m firmly in the camp that anything dippable is- Stephen Semple: You’re all-inclusive in your attitude towards Doritos and dip. Very open-minded. Here’s the thing I’m going to say. If someone has not listened to the Doritos, Tostitos story, you really should go back and listen to it before listening to this one because there’s certain things that kind of come together in terms of what’s happening in the world. Dave Young: Like chips and dip. Stephen Semple: And these stories are kind of linked even though this story starts in 1947. Well, the Doritos story starts in the late ’50s. They still have kind of a bit of a shared history. Dave Young: These stories that are on a collision course, a deathening. Stephen Semple: They are. And this story’s also not just about pace salsa, but it’s really about the origin of the salsa in the United States as a category, which is a $90 billion category. And the business was started by David Pace in 1947 in San Antonio and was sold to Campbell Soup in 1995 for $1.1 billion. Dave Young: All right. Stephen Semple: So not a bad little payday. Dave Young: Not a bad deal. Stephen Semple: Yeah. So now David Pace was from Louisiana and he moved to Texas after World War II. He had been running a small food business processing sugar substitutes, which were popular both during the war and shortly after the war with rationing because of the sugar rationing. But as rationing was coming off, what he knew is there was going to be less and less of a need for these sugar substitutes. So he was looking for a new idea. And so we have to remember, it’s 1947, food’s kind of boring in the United States. It’s not diverse. It’s bland. It’s meat and potatoes. The condiment that was used to improve food was ketchup. That was the condiment to improve food, right? And Mexican food was not really a thing. About the only thing that people knew about Mexican food, it was spicy. Here’s the part that I came across that really surprised me the most. In New York City, one of the most diverse cities in the world, and certainly the most diverse city in the United States, there was just one Mexican restaurant in the city and New York at the time. Dave Young: In the ’40s? City. Stephen Semple: In the late ’40s, ’47. Dave Young: Okay. Wow. Stephen Semple: There was only one. That was it. Now, you could get Mexican food in the South because let’s face it, 100 years previous, a lot of parts of the South were part of Mexico, right? Dave Young: That’s right. Stephen Semple: As we like to remind ourselves. So here he is in- Dave Young: Well, Tex-Mex started just spreading in. Stephen Semple: Yeah. So here he is in San Antonio. He was stationed in Texas during the war and he’d settled in San Antonio, but he had never had Mexican food because now he’s off the base living in San Antonio and he tries salsa for the first time. And he’s like, wow, this is great. And he decides he needs to bring it to the market. A couple of challenges he ran into. First is how to make it. There’s lots of recipes around. He wanted to make his own version to sell the non-Mexican, so he wanted to tone down the intense flavors. He also needed to be able to jar it so it had shelf life. Here’s one of the fun challenges he ran into. A couple of the recipes he worked with would ferment once put in a jar. Well, what happens in a jar when something ferments? Dave Young: Botulism? Stephen Semple: No, kaboom. They blow up. Dave Young: Kaboom. They blow up. Okay. Yeah. Stephen Semple: So exploding jars, exploding jars of salsas, not really the objective. Dave Young: That’s never a good look either. Stephen Semple: Not really. But he gets it figured out and he brands it as Pace Picante Sauce. So it was first of all, promote it as a sauce, not a dip. And he starts selling it locally. He advertises it in the newspapers, but again, not as a dip as a sauce, like a marinade, something you brush on meat before baking. That was how it was being positioned. Dave Young: Well, it’s still, that’s the label on the jar is Pace Picante Sauce. Stephen Semple: Yeah. Dave Young: I’ve always wondered about that. He did that so he didn’t have to… Well, go ahead. Stephen Semple: But that was just kind of how he thought about it. And so for over a decade, he works on building up a following in Texas. It was building slowly. He liked spicy food, but most people didn’t, because even though he took the spice down, it was still spicy. Now he hires his son-in-law, Kit Goldsbury, and Kit hates spicy food, like can’t stand it, but still thinks he can sell it. And Kit starts at the bottom working every job and works his way up. And there’s a point where Kit becomes more senior. And Pace is now in five states and is making some money. They’re having some success. Dave Young: Good. Stephen Semple: But Kit’s goal is he wants us to become coast to coast. He wants to turn this into a big thing. But here’s what he notices. It’s too hot for northerners, but northerners want flavor because they’re eating Doritos. They’re eating nacho Doritos and cheese Doritos. They’re eating those things. So it’s not like they don’t want flavor. They just don’t want the heat. Dave Young: Yeah. Stephen Semple: There’s a marker for something interesting, unique, and different, but to go national, he needs to mute the heat. Dave Young: Needs to call it mild. Stephen Semple: Right. And around this time, Tostitos takes off and which is being used for dipping and it’s a massive success. So he decides to lean into the dip angle because he saw what was going on with Tostitos and he said, “You know what? We need to make this as a dip, not as a sauce, but I still need to take down the heat.” So he hires tasters to try all the jalapenos out there to find out which is the one that would work the best. Here’s the problem. Taster’s results were really inconsistent. He goes, “Okay, so I’ve still got to solve this heat problem.” So he hires a food scientist to engineer a heat-free jalapeno. Dr. Rasplicka, I think is how you pronounce his name, who basically created this measurement system for capsaicin, which is about how hot it is. And from this, they were able to figure out how to remove the heat because they were able to identify each one, able to identify the source of it and create this non-heat version of salsa. Dave Young: Okay. Stephen Semple: Now, you jump the gun on it a little bit, as you often do. So remember, while Americans didn’t want heat, they wanted something interesting. So of course they didn’t call it bland. What did they call it? Dave Young: Stay tuned. We’re going to wrap up this story and tell you how to apply this lesson to your business right after this. [Using Stories To Sell Ad] Dave Young: Let’s pick up our story where we left off and trust me you haven’t missed a thing. Stephen Semple: Well, Americans didn’t want heat. They wanted something interesting. So of course they didn’t call it bland. What did they call it? Dave Young: Mild. Well, they’ve got the three. They’ve got mild, medium, and hot. Stephen Semple: Right. And that’s exactly what they did. They had the other spice levels, but they didn’t go with bland. They went with mild. Dave Young: Yeah, yeah, yeah. This the Goldilocks rule, right? Stephen Semple: Yeah. Dave Young: Wow. Stephen Semple: And so therefore, and with mild, everyone can enjoy it. And then of course they offered the other spice levels and they market it as a dip. Very quickly, sales went from $3 million to over $50 million. Dave Young: I can imagine. Stephen Semple: So successful, supermarkets started placing salsa in the chip aisle because it was not in the chip aisle previously. In 1991, salsa passes ketchup as the number one condiment in the United States. Dave Young: Not till ’91. Stephen Semple: Not till ’91. Dave Young: Okay. Stephen Semple: 1995, Campbell’s buys the business for over a billion dollars. Dave Young: All right. Stephen Semple: Now, I forget what year it was. I think it was ’92, but anyway, early ’90s, Campbell’s actually created a Heinz Salsa. Dave Young: Really? Stephen Semple: Yes. And it failed miserably. Dave Young: Sure. Stephen Semple: But if you think about it, we often bump in these situations where companies do these line extensions, right? Where it’s like, “Well, why not? It’s tomato. It’s a condiment. It’s all this other thing. We can do a Heinz Salsa.” Why wouldn’t a Heinz Salsa work? People love Heinz ketchup. They’ll love Heinz Salsa.” It bombed. It totally bombed. Like bombs so much to the degree that it only existed for about three years and they went, “You know what? Instead, we’ll spend $1.1 billion buying a competitor rather than trying to develop our own.” Dave Young: Heinz is what it is and you know what you’re getting. Stephen Semple: But how often do we see that whole line extension happen and it fails? Dave Young: Yeah. Stephen Semple: Right? Like Gerber’s wanting to make adult food. Dave Young: No. Stephen Semple: Doesn’t work. Heinz making salsa. Dave Young: Make adult food and call it something else. Stephen Semple: Coke understood this when they went into the energy drink market because it was not Coke energy drink. They knew that would fail. Coke understood that. They were like, “No, no. Coke’s a pop. It’s a soft drink. It’s not an energy drink. We’re going to have to do something completely different.” But it’s amazing how often businesses will make that mistake of, “Oh, well, we do this thing. Let’s also market ourselves this thing and do this line extension.” And it doesn’t work. It doesn’t work. Dave Young: I think there are just invisible boundaries that if you don’t know them and you try to cross them. And in this case, it’s the style of food, right? Heinz goes on certain things, but it doesn’t go on Mexican food. You don’t dump ketchup on Mexican food. You don’t dump mustard on Mexican food. And Heinz makes ketchup and mustard and relish. Stephen Semple: And pickles. Dave Young: Pickles and all of those things, but they’re definitely not things that you put on Mexican food. Stephen Semple: It’s interesting. I was having this conversation with Michael Torbet, one of our partners, because we’re dealing with a situation with a client, an existing client where we’re struggling with getting them to think about not doing a line extension. And I was sharing with him this whole story of Heinz and we were talking about Gerber and a bunch of other companies that tried to do line extension and have failed. And we got talking about ketchup. And I was saying to him, “Well, I think the reason why it didn’t work because ketchup is something that you put on hamburgers.” But I like how you put it. It’s not specifically about hamburgers, but the foods that you put ketchup on, because again, Heinz is successful in pickles and they’re successful in mustard, but there’s foods where pickles, mustard, and ketchup go together. Dave Young: Yeah. Stephen Semple: And none of those foods does salsa go on it. It’s a different food category that salsa goes on. So you could make salsa and you could probably make cheese and that would actually work. Where you think about it, ketchup and salsa from a manufacturing standpoint are closer than salsa and cheese. Dave Young: Yeah. Those are weird associations. Stephen Semple: In fact, those companies do make cheese. They make cheese with a little bit of jalapeno. Dave Young: Yeah, absolutely. They’re right there next to the picante sauce. Stephen Semple: But I loved how you expressed it, hidden barriers, but they exist. And if you cross those barriers, it doesn’t work. Dave Young: Yeah. Stephen Semple: Yeah. Very cool. I didn’t think about them as being hidden barriers. That’s an amazing observation. Dave Young: Like Rolex should never make a phone. Stephen Semple: Right. Dave Young: Right? Well, phones keep times like, yeah, but that’s not right. Anyway, that’s just an example. There’s just lanes. Stephen Semple: Right. But there’s a couple of luxury watch brands that tried to dip their toe into the smartwatch market and it didn’t work. Dave Young: Yeah. Stephen Semple: And Rolex was not one of them, but I can’t remember who did, but they did and it failed terribly, failed terribly. Part of the appeal to a Rolex is the handmade and craftsmanship and all this other stuff. Dave Young: Well, and I don’t know. I have an Apple Watch and I have an Apple Watch not so much so I can tell time, but so it can do some other things for me. Stephen Semple: Yes. Dave Young: It can notify me. I use the timer function all the time and I could just carry a stopwatch around my neck or some kind of timer. But I also noticed that Apple sells, you can buy really fancy, upgraded, shiny, gold, sparkly, diamond encrusted versions of Apple Watch cases. The thing still does the same thing, but I don’t know how popular that stuff is. I’m guessing it’s pretty niche. Stephen Semple: I’m going to guess it probably is. And again, it’s not a line extension. It’s an add-on to an Apple Watch. It’s not a different watch. It’s an add-on. Dave Young: I think the guy that’s buying a Patek Philippe… I don’t know. Stephen Semple: Philippe Patek? Yeah. Dave Young: Or even a Rolex. Stephen Semple: Were you? Yeah. Dave Young: You’re not buying it for the same reason you’re buying an Apple Watch of any sort. And you’re not going to be fooled by the glitz and glam of the accoutrement on an Apple Watch into thinking that you’re buying a fancy watch. Stephen Semple: Yeah. Dave Young: It’s still an Apple Watch. Stephen Semple: It’s still an Apple Watch. Yeah. It’s a different thing. Dave Young: Interesting. Yeah. Stephen Semple: Anyway. Dave Young: That’s a fascinating subject to just these invisible barriers. Stephen Semple: In a great book that covers this a little bit is the 22 by… Is it Al Ries and somebody? Dave Young: Trout and Ries, 22 Immutable Laws of Branding. Stephen Semple: Yeah. And one of the laws that they go through is basically don’t do line extension. And they’ve got some great stories in that book around it. And anybody interested in branding, it’s a great… I have it on my desk and it’s a bible I refer to because those 22 laws, yeah, they are like you break them at your peril. With all of Heinz power, it couldn’t extend that and instead gave up and spent a billion dollars buying a competitor. Dave Young: And probably didn’t rename it Heinz. Stephen Semple: They did not. They kept it as Pace. Yeah. Dave Young: And they learned their lesson. Stephen Semple: Yeah, exactly. Exactly. Dave Young: We’ve spent this time talking about Pace and just before this recording, we talked about Doritos, Tostitos. I’m getting kind of hungry. Are you getting hungry? Stephen Semple: Yeah. And of course we also talked a little bit about Taco Bell. Dave Young: Yeah. Yeah. Stephen Semple: As a sidebar. Yeah. A lot of food conversation here late in the afternoon. Dave Young: If people hear my tummy grumbling in the microphone, you know what’s going on. If we weren’t in different cities on the same continent, I’d suggest we go out and grab a bite somewhere, Stephen, but we’ll have to do that another time. Stephen Semple: We’ll have to do that another time. Exactly. Dave Young: I’ll bring the dip, you bring the chips. Stephen Semple: All right, you’re on. Dave Young: Thanks for bringing us the Pace story. Stephen Semple: All right. Thanks, David. Dave Young: Thanks for listening to the podcast. Please share us, subscribe on your favorite podcast app and leave us a big, fat, juicy five star rating and review at Apple Podcasts. And if you’d like to schedule your own 90-minute empire building session, you can do it at empirebuildingprogram.com.

We're talking a few Taco Bell selections in this week's episode of (Not So) Live from Asteroid G. With Ghoul Mike tasting live, we're sampling the Mini Taco Salad, the Steak and Garlic Nacho Fries, and the Chicken Nuggets, and giving our thoughts on all the good and bad things about each selection. It's spicy, it's garlicy, and it's fun for the whole meal.

In today's episode, In honor of the upcoming Syrah Day on Monday and dodging the bad luck of Friday the 13th, Shelley and Phil taste through a Rosé that contains some Syrah as well as a California Syrah from the GaryVee Wine Club. Congratulations to the Seahawks for winning Super Bowl 60! #HappyFriday! #ItsWineTime! #Cheersing Wines featured this episode:2024 Huston Vineyards Chicken Dinner Rosé ($20 at Pilgrim's Market)2021 Cordant Winery Coastview Syrah ($60 at the winery)A HUGE thanks to our sponsors: Pilgrim's Market, Seasons of CDA and J. Bookwalter!Pilgrim's Market: Check out Pilgrim's Market for an expansive selection of fine wines with wine club prices EVERY day, weekly complimentary tastings and just up the street from CDA Gourmet! Visit pilgrimsmarket.com or call 208-676-9730!Seasons of Coeur d'Alene: Experience the best of Coeur d'Alene's culinary scene at Seasons, where farm-to-table cuisine meets elegant ambiance. Don't miss their Wine Down Wednesday where all bottled wines are 50% off! Visit https://www.seasonsofcda.com/ for more information or call 208-664-8008 And check out ALL of the upcoming events at Season's by clicking https://seasonsofcda.com/coeur-d-alene-seasons-of-coeur-d-alene-eventsJ. Bookwalter: Celebrating their 40th year of producing award-winning wines crafted from the finest Columbia Valley vineyards, J. Bookwalter wines bring excellence and quality to every glass. Visit https://www.bookwalterwines.com for more information or simply call or 509-627-5000.And of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music. Please visit https://todhornby.com to see what Tod is up to! The Rivaura Wine Word of the Week - Garrigue A French term for the wild, resinous herbs (lavender, thyme, rosemary) that grow in limestone soils.Rivaura: There's a new wine in town. Rivaura! Producing some of the best wines Idaho has to offer, Rivaura now has a tasting room in Coeur d'Alene! They are open Wednesday through Saturday! When you stop by, say 'hi' to Cooper! Visit https://rivaura.com for more information or simply call, 208 667-1019!For more information on an evening at Seasons of Coeur d'Alene with  great food paired with the amazing wines of Rivaura Estate Vineyards & Winery, click HERE.Mentions: De Leon's Tex-Mex, Sara Lane, Ed Holmes, Wild Hills Wine, GaryVee Wine Club, Brooke Kochman, David Hoffman.Some wines we've enjoyed this week: Liberty Lake Wine Cellars Tempranillo, Signé Mâcon Villages Chardonnay, Grochau Cellars Pinot Noir and a Rascal Pinot Noir.Please find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets), Instagram (@WineTimeFridays) on our YouTube Channel, https://www.youtube.com/@winetimefridays and on Threads, which is @winetimefridays. You can also “Follow” Phil on Vivino. His profile name is Phil Anderson and will probably “Follow” you back! © 2026 Wine Time Fridays - All Rights Reserve

Pete Mora joins the Restaurant Unstoppable Network for a live Q+A on March 16th, 2026 at 11AM EST. To join us and engage with all our guests and events, go to restaurantunstoppable.com/live -OR- to just catch today's guest, head over to restaurantunstoppable.com/cwe and we will get you a link to join that specific event for FREE! Pedro "Pete" Mora is the founder and CEO of Fajita Pete's, a Houston-based Tex-Mex concept built around catering, delivery, and a streamlined fajita-focused menu. Born in Colombia and raised with an entrepreneurial push from his family, he opened his first full-service Mexican restaurant, Poblano's, at age 23 in 2002, discovering that guests were most excited about fajitas and off-premise catering. In 2008 he closed that restaurant and launched Fajita Pete's, reimagining the business as a compact, catering first brand that delivers fresh fajitas, tacos, and flautas directly to homes, offices, and events. A graduate of the University of Houston's entrepreneurship program, Mora has grown Fajita Pete's from a single Houston location into a fast-growing franchise recognized on lists of top emerging franchise brands, all while keeping the model intentionally simple and hospitality-driven. On this episode, Pete shares how he went from crafting tables in his garage to building a scalable restaurant system, why he believes hospitality matters more than square footage, and what he's learned about grit, franchising, and "achieving the American dream one fajita at a time." Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: - Restaurant Technologies — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated system that delivers, monitors, filters, collects, and recycles your cooking oil eliminating one of the dirtiest jobs in the kitchen.. Automate your oil and elevate your kitchen by visiting rti-inc.com or call 888-779-5314 to get started! - Cerboni - Cerboni is an all-in-one financial solution for restaurants. Reliable tax preparation & Business incorporation. Seamless Payroll and compliance report. Strategic CFO Services That Drive Business Growth. Detailed, custom reporting for complete financial clarity. Dedicated support for restaurants & Multi-location businesses. End-to-end financial management under one roof. Call (281) 888-2413 and mention Restaurant Unstoppable to get 20% off your first month of service. - Restaurant Systems Pro - Lower your prime cost by $1,000, and get paid $1,000 with the Restaurant Systems Pro 30-Day Prime Cost Challenge. If you successfully improve your prime cost by $1,000 or more compared to the same 30-day period last year, Restaurant Systems Pro will pay you $1,000. It's a "reverse guarantee."  Let's make 2026 the year your restaurant thrives. - US Foods®. Running a restaurant takes MORE than great food—it takes reliable deliveries, quality products, and smart tools. US Foods® helps you make it. Ready to level up? Visit: usfoods.com/expectmore. - Guest contact info:  Email: pete@fajitapetes.com Website: https://fajitapetes.com/ Thanks for listening! Rate the podcast, subscribe, and share! 

In this episode of TIF Voices, we gather in the wake of Selena y Los Dinos, Isabel Castro's documentary portrait of Selena Quintanilla and her family band, to reflect on what it means to witness Selena's story told through her own image, voice, and archival history. Recorded shortly after the film's Texas festival screenings, this conversation captures our immediate emotional responses as Tejanas in Film watching the documentary in community.We discuss the electric atmosphere of the SXSW screenings, the presence of the Quintanilla family in the audience, and the distinctly communal experience of grieving, celebrating, and remembering together in a theater. The film's use of never-before-seen home videos and interviews allows Selena to emerge not just as an icon, but as a funny, ambitious, young Tejana navigating family, fame, language, and identity in real time.Our conversation explores how the documentary expands Selena's legacy beyond scripted portrayals, highlighting her Texas twang, Tex-Mex cultural specificity, and role as an early symbol of Latina female empowerment. We talk about the emotional weight of hearing her speak for herself, the tenderness of family dynamics, and the way this film functions as a new chapter in a decades-long process of collective grief for Texas Latinas and fans across generations.This is an episode about memory, representation, and what it means to finally see Selena in her own words.

Send us a textEver wonder what really happens behind the bar while the airport roars outside? We bring in Andy, a veteran who's poured, plated, and problem‑solved across Dallas–Fort Worth for nearly two decades, to trace the wild arc from teenage shifts at El Chico to cross‑terminal utility runs and the cobwebbed revival of a shuttered wine and pizza bar after COVID. He unpacks the split personality of airport hospitality—line cook one hour, server the next, therapist by default—while revealing why simple food, cold beer, and a fast smile still beat any fancy concept when flights are late.The stories fly. A new‑hire prank becomes local legend thanks to a duct‑taped “squeegee sharpener.” A guest buys a beer, smashes the bottle, sprints for D5, and triggers an unforgettable moment when security opens a hidden wall and quietly disappears him. Nostalgia kicks in as we revisit tequilaria, Terminal E lore, and the way crews from rival spots still collaborate when the rush hits. The celeb sightings deliver texture, not ego: Cowboys players passing through, Stars great Jere Lehtinen dropping by, Linda Carter revealed only when the check prints, and a friendship with country star Joe Nichols built on the most overachieving Irish coffee you've ever heard described.What anchors it all is craft and community. Andy's path through Riata, Blue Mesa, a Tex‑Mex cantina, and auxiliary outposts shows how airport bars survive constant change—new ownership, new terminals, new uniforms—without losing the heart of service. If you love travel, restaurants, or just a good story told with bite, you'll find yourself nodding along, laughing, and maybe rethinking that next gate‑bar stop. Hit follow, share this with a service‑industry friend, and drop a review to tell us your best airport bar moment—what's the wildest thing you've seen between boarding calls?Support the show

We're closing out our Essentials series with the thing that ties it all together: food. This episode looks at the regional flavors and iconic eats that define the United States — how Tex-Mex, Indigenous desert cuisine, Cajun cooking, barbecue, and classic American dishes came to be, and how certain cities helped turn local food into national habits.It's a travel-forward celebration of taste, place, and identity. No rankings, no lectures — just how America actually eats, and why that matters.____________________________________S04 Ep146____________________________________Connect with us on social media: Instagram: @unscaledtravelshowTwitter: @fullmetaltravlrFacebook: @fullmetaltravelerWebsite: ⁠⁠https://www.unscaledtravelshow.com/

Introducing Mark Selby, the co-founder and CEO of Wahaca - the brand that sparked the UK's Mexican food revolution. The big, bland problem: Back in 2007, the UK was stuck in a Tex-Mex time warp. Think heavy cheese, stodgy nachos, and sombreros. It was a caricature of a culture that deserved better.  Mark and his co-founder Thomasina Miers saw this gap and turned it into a movement, bringing the vibrant, fresh, and zesty "market-style" food of Oaxaca to the streets of London. Today, Wahaca is much more than a restaurant; it's a blueprint for regenerative hospitality.  But as the brand has grown to 14 sites with a £40m turnover, it has run into a new kind of modern hurdle: the "chain" stigma. Mark has been vocal about the "noose" around his neck - the struggle of being a high-street innovator in a world where "chain" has become a dirty word to the younger generations. In this episode, we'll dig into the vision for Wahaca 2.0 with their killer new flagship restaurant in Paddington Square, the brutal resilience needed to survive the ups & downs of the hospitality world, and how chance encounters can change your life.  Tuck in.  

Are you the very model of a modern major general? Probably not, but guests are welcome to pretend for a moment when they go to see Tulsa Opera's production of The Pirates of Penzance at the University of Tulsa's Lorton Performance Center this Friday and Sunday. Sung in English with musical accompaniment from the Tulsa Opera Orchestra, this classic swashbuckling romance and slapstick comedy from Gilbert & Sullivan tells the story of a love-struck former pirate trying to evade his past. Jason Zacher, who portrays the Pirate King in Tulsa Opera's production, joins the show to talk about this can't miss show and how he gets into character as a bureaucratic buccaneer.  Also on this week's show, the editors discuss their favorite Mexican and Tex-Mex food options in the state, and podvents tells a tale as old as time. You won't want to miss it!

A winter storm is headed to North Texas, bringing with it the coldest temperatures of winter, following a month of record-setting heat. An intense cold front is expected to arrive early Friday morning, which should keep temperatures falling all day. ERCOT — which operates the power grid for most of Texas — is expected to have ample supply to meet the predicted demand on Friday. In other news, Dallas City Council members were split Tuesday on conceding power to try to save Dallas Area Rapid Transit; the Dallas Mavericks have narrowed their focus to two locations in the city of Dallas for their new arena, but a decision may not be made until July 1; and a new Tex-Mex restaurant called Loma is expected to open in the former Texas Rangers ballpark in Arlington in spring 2026. Learn more about your ad choices. Visit podcastchoices.com/adchoices

C'est un rayon que l'on retrouve aujourd'hui dans tous les grands supermarchés : le tex-mex, avec ses fajitas, ses nachos et son guacamole. De quoi concocter des plats conviviaux et exotiques en un minimum de temps. Mais saviez-vous que, au-delà des sombreros des emballages, cette cuisine n'a pas grand-chose de mexicain? ABE décrypte les origines de cette cuisine hybride, et la composition parfois peu ragoûtante de certains produits.

Over the holidays, we were in Canada's Royal City - Victoria, BC - and Erik suggested we take on The Kinks song of the same name. She reigned for 63 years so her impact was large, on both Ray Davies and the city of the newly wed & nearly dead! Mexico's Los Rockin Devils covered the song the same year and we don't speak Spanish, but we think they changed the lyrics to make it a love song. If it has a [Tex-]Mex-style organ, we don't care! In the US, Little Roger & The Goosebumps made a bubblegum/powerpop version which leaves us kinda konfused? Back in Ol' Blighty, The Fall authored a rendition that seems to amplify the satirical elements of the original, but that's mostly seen in the video and not heard. Finally, Victoria's own The Hanson Brothers did the song and it travesties the Canadian city - if you've ever been to the Empress, your monocle might pop out when you hear these locals have to say! Lucky us!!!

Wild Game Gourmet: In the Kitchen with Chef Holly Hearn In this episode of the Okayest Cook Podcast, host Chris Whonsetler is joined by professional chef Holly Hearn, owner of Game Girl Gourmet. Holly discusses her journey into becoming a wild game chef, emphasizing the importance of storytelling through food and honoring culinary traditions. The conversation spans her experience on the TV show Chopped, the India Project with Blood Origins, and her unique approach to creating dishes inspired by the native habitats of wild game. Holly also shares insights on making dishes accessible and adaptable, and the challenges of cooking for different audiences including children. The episode provides valuable tips for both novice and experienced home cooks interested in incorporating wild game into their meals. Find Holly: Web: https://www.gamegirlgourmet.com/ Social: https://www.instagram.com/gamegirlgourmet ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Host's Update 01:04 Guest Introduction: Holly Hearn 02:08 Holly's Culinary Adventures 03:56 Chris's Memorable Meal 05:40 Holly's Experience on Chopped 06:18 Wild Game Cooking Insights 09:08 Cultural and Historical Culinary Inspirations 15:38 Blood Origins India Project 28:39 Exploring the Diet of Animals 29:52 Tex-Mex with an Indian Twist 41:06 Cooking for the Camera vs. Cooking for People 46:47 Cooking for Kids and Picky Eaters 52:11 Final Thoughts and Where to Find More More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

Most musicians would only dream of opening for Robert Plant from Led Zeppelin on tour but for Rosie Flores the dream came true! Rosie drops by The City's Backyard Podcast on this episode to talk about her music, career, and new album called Impossible Frontiers with her band The Talismen! Plus she speaks about what it's like to be on the road opening for Robert Plant with Saving Grace and Suzi Dian.Rosie Flores, triple-threat Texas musician, has never allowed the challenge of navigating the male-centric worlds of rock and country music slow her down. In fact, she often drew upon those challenges as source material in sharply observed songs she not only wrote and sang with authority and passion, but also brought to life musically as a widely respected lead guitarist in a string of notable bands.Rosie is one of the 2024 NEA National Heritage Fellows! In September 2024 she accepted her gold medal award at the Library Of Congress, appearing at the Kennedy Center as well as the White House. A daughter of San Antonio whose musical journey also has included quality time in Austin, Los Angeles, and Nashville, Flores has adroitly absorbed, helped preserve, and extended the musical legacies of influential Texas musicians as varied as country music's King of Western Swing Bob Wills & His Texas Playboys, blues guitar master T-Bone Walker, and Tex Mex innovator Doug Sahm.In the 1970s, she became one of the most celebrated performers on the “cowpunk” circuit (a hybrid of punk rock and country), alongside such other rising stars as Dwight Yoakam, Lucinda Williams, Rank & File, and Los Lobos (2021 NEA National Heritage Fellows). The release of her 1987 debut solo album Rosie Flores proved her to be a singer and songwriter of the first rank, and helped lay the foundation for what coalesced into the alt country movement.Flores became the first Latina to crack Billboard's country music chart. For her enthusiastic participation in and ongoing promotion of Austin's deep and wide music scene, including the annual South by Southwest Conference, the city has proclaimed Rosie Flores Day in 2006.Flores has remained a spark plug live performer for more than five decades, a goosebump-inducing electric guitarist and songwriter as well as champion of the trailblazers who preceded her. Notably, she lured pioneering rockabilly heroines Wanda Jackson (2005 NEA National Heritage Fellow) and Janis Martin (“the female Elvis”) back into recording studios and onto concert stages for lauded late-career rejuvenations. Flores won a 2007 Peabody Award for her narration of the NPR rockabilly documentary, Whole Lotta Shakin'.For more on Rosie and her tour click here > https://rosieflores.com/tour/

Quaranteam - Dave In Dallas: Part 2 Lupie and Becca return from the Dallas Vax Center. Based on a post by RonanJWilkerson, in 12 parts. Listen to the Podcast at Explicit Novels. Let's review the List of characters: David Belsus (50)- adjunct professor at Eastfield College, DCCCD with a side hustle in data analysis. GuadaLupie Gutierrez (32); investment advisor, David's neighbor Esmeralda Gutierrez (9); Lupie's daughter Rebecca Sampson (18); Esme's babysitter Janice Hoppler (33); librarian, arrived to partner with Dave the same day Lupie and Becca left to get vaccinated. Shawna Cooper (36); senior meteorologist at WFAA, second woman sent to Dave outside a direct request. Olivia Barnes (21); Dave's goddaughter, horticulture major at Tarleton State University in Stephenville Melanie Ustanich (22); Livy's roommate, cybersecurity major at Tarleton. Dave smiled, a pair of events immediately coming to mind. He launched into a description of when Esme had called him up. Becca had been moping all day and Esme finally got her to admit that it was her birthday, but she hadn't heard from any family. Esme knew Becca loved meatloaf and mashed potatoes, but that was a bit out of her culinary reach. She asked Dave to help out. Well, first off, it was already after 5:30pm by the time Esme figured things out and got a hold of Dave. A meat loaf can take nearly an hour to cook, after all the ingredients are prepped and combined. But, if he made smaller portions, mini-meatloaves, it would cook faster. Oh, then He could Zoom with them and the three of them could eat together. "Wait, three?" "Yeah, in the beginning of lockdown, Lupie was stuck in New York. She's an investment manager and very good at it. She was giving a week-long training seminar when it happened." "But the lockdowns weren't big surprises. We all had some heads up to prepare, maybe unofficial, but it wasn't like they came out of the blue." "Yep, and her company choose to make sure the New York office had gotten the training Lupie had been going around doing, before they lock them away in their homes. They thought they could beat the clock. Lupie was practically climbing the walls by the third day. But that's a different discussion. We can come back to that." "Yeah, we definitely need to come back to that. I can't imagine being cut off from my kid, half a continent away from her with a major pandemic racing around." "It was rough." Dave returned to the original narrative, starting back with the moment he remembered some trick he'd seen making meatloaf cupcakes and piping mashed potatoes on top like it was icing. "You didn't. You can do that?" "I'd only seen it done before, but I managed to get it right enough." "For a teen girl mostly alone on her birthday, the attempt was probably 99% alone. Execution would be bonus points." "She was crying happy on the Zoom call. Esme is young but she's sneaky when she's planning something nice. She took delivery at the door and convinced Becca to sit at the table, not knowing what Esme was bringing over. Becca kissed the camera for the first minute after they brought up Zoom." Janice giggled. "I don't blame her." Janice made a 'lightbulb' face. "Oh, is that why she made you cupcakes for your birthday?" "Well, she might have done it anyway, but it was probably why she insisted she do it herself." In thinking along those lines, Dave remembered the letter he'd gotten yesterday. That would explain why Lupie had seemed a bit miffed that day. She'd wanted to do something special for his birthday, but had bowed to Becca's exuberant need to express her gratitude. His musing turned nearer to the moment. Janice was listening to him talk about two other women in affectionate, familiar terms, knowing full well those women would be here soon and share the bed with him as well, and she showed no signs of jealousy. Yeah, they mentioned something about it in the videos, but it was odd to see. "Okay, your turn. Tell me something about you, Janice." She winced. "Okay, first off, I'd prefer Jan in normal conversation. Janice is fine at some function outside the house, some formal setting, but when it's just family and associates." "Associates? Why not just say - " "Please don't use the same word as the title of that show." Dave was puzzled for a bit, then chortled. "Oh - " "Do. Not. Finish. That. Phrase." Janice glared. Dave nearly fell out of his chair laughing. Janice was thoroughly unamused. He forcefully collected himself. "Damn, I like that show, but I can get why you would not be happy. That character is annoying as hell." Jan stared, nonplussed. "I'll be good. Promise." He picked up her hand from the table and kissed it. Jan continued to give him half-squinty eyes. "So you were about to tell me something about you. Other than your death-ray eye superpower." "It's a good thing you're cute buster." She gave him a quick peck on the cheek. The squint was still there, but a bemused smile dangled below it. Janice proceeded to tell about the time the library put on a summer hands-on science series. One week the guide brought frogs and first red a book about frogs and their habitats. They let the kids reach in and touch some of the frogs - after rinsing their hands with deionized water first. Then they red a chapter from Frog & Toad. During the reading, one little boy wanted to touch the frogs again. He had earlier asked to hold one, but had been told the frogs had to stay inside the tub. The budding naturalist snuck behind the speaker, opened the lid, and took out a small frog. The frog of course took the chance to leap away. The startled and dismayed boy jumped back, knocking over the tub which he had not put the lid back on. Sixteen small to medium sized frogs dumped out on the floor. Startled as they were, they began hopping away, some heading through the equally startled mass of kids. Some of the children had declined to touch the frogs earlier and were now shrieking as the second Egyptian plague of Exodus blitzed outward from the tub, directly at them. Dave was holding his sides laughing as Jan continued. Obviously, story time was over. It took an hour and a half to calm the kids down, locate parents, ask a few of them to bring a change of garments for their little one - explaining the need for that took repetition of the same story to each parent, accompanied by laughter and sympathy and one angry Karen. Collecting the frog diaspora took the rest of the day, and three hours after closing. Dave was chortling and wiping tears from his eyes for a full minute after Jan finished. Jan settled into his lap, her arms draped around his neck. They kissed softly, languidly. David jarred backward. "Oh crap, I forgot to put in the order." "What order?" "I was going to order more groceries, especially snacks, and a couple of stuffed critters for Esme." "Lupie's little girl?" "Yep, she's mad about these things called Squish mallows. I could probably randomly pick one and she'd squeal happily to receive it. I held off ordering because I wanted to get your input, you know, anything special you wanted." Dave started leading her upstairs, which had Jan happy, but a bit less so when Dave made the turn for his office instead of heading straight to the bedroom. Gamely, she played along. Truth be told, she was glad to ask for a few things. She'd only been able to bring one rolling suitcase. They made the contactless pickup order for tomorrow morning and decided Dave would pick it up, with Jan remaining at the house in case Lupie, Becca, and Esme arrived while he was gone. As the order progressed though, Jan started laying soft kisses on Dave's cheek and forehead. Then she breathed soft and hot into his ear. Only a steely self-control kept him on task to finish, and Jan could see the battle warring in him. "You are so hot like this. I've never been around a guy that didn't jump me the moment I expressed the slightest interest. Sometimes before." Dave looked at her side-eyed as she wiggled her ass on his lap. His hands trembled. "Almost done. I'm just setting the pickup parameters. And I've had responsible reasons to hold back." He clicked submit on the last page, logged out of the site, and out of his computer. "I want you so bad." He turned his full attention to her, grasping her mid-torso, standing and pressing her to the nearest wall, his body pressed against her. Jan squeaked as he lifted her up, completely under his control. When he pressed her to the wall, her eyes lit up and she wrapped her arms around his neck, her legs around his waist and eagerly responded to his lips as he took hers with authority. She moaned softly. When Dave broke the kiss, they were both panting, fire flashing from eye to eye. She lowered her feet to the ground as he let off the pressure holding her to the wall. They practically raced to the bedroom, Jan in front, her left hand behind her holding his. Jan threw off the t-shirt as she crossed the bedroom threshold. Nope, no panties. Dave reached out and squeezed one butt cheek, causing Jan to let out an "eep!" and then laugh as she turned. She immediately began helping Dave strip off his clothes, walking backward the rest of the distance to the bed. Reaching the bed, Dave was now clad only in boxers, the two of them standing, Jan's legs pressed between Dave's and the bed, their bodies in loose contact. With a double-lift of his eyebrows, Dave shucked his boxers to the floor and placed two fingers of one hand gently on Jan's chest, between her soft, modest, lovely tits. He shoved lightly. Jan smiled crazily as she fell. Dave knelt at the edge of the bed, hooking her legs over his shoulders. He dropped hungry kisses on her inner thighs. Two on the left, then three on the right. One hot, suckling kiss far up her inner left thigh. Two quick kisses on her mound, then a long suckling kiss just to the right of her labia, barely out of contact with them. Emboldened by the heat and scent of arousal emanating from her, Dave sucked the full dimension of her light brown lower lips into his mouth, suckling them, massaging them with his lips wrapped over his teeth. He slipped his tongue gently past his lips, probing gently against her slit. Sliding along it. Flicking the delicate inner labia. His left hand snaked around her right leg. As it came over her hip, he let one finger trace against her skin, moving slowly, without pretense, hurry, or delay directly to her mound, adorned with a well-kempt narrow, vertical strip of curly black hair. His finger slowed to a crawl as it changed course downward. He switched to suckling the inner petals only, bringing his right hand up, one finger standing out, to her entrance. Jan moaned as he paused. Wanting, yearning. Then he slipped his finger in just as his lipped wrapped teeth pulled softly on her inner labia. "Ha! Oh fuck yeah! Fuck. Just like that you magnificent teasing bastard!" Jan's legs worked aimlessly, not gripping him, just loosely, slowly flailing, occasionally resting on the bed, but too worked up to hold still long. One finger of Dave's left hand reached Jan's now exposed clitoris. The touch alone ran through her like an electric shock and she screamed her pleasure again. Dave rubbed her clitoris gently, but firmly as he slipped a second finger into her, driving them in and out determinedly, with a mind to building her to release. Dave moved his hand away from Jan's clit, replacing it with his flicking tongue. "Oh" Jan's back arched. Her hands gripped tightly at the sheets. Her legs pulled back, lower legs dangling from tensed upper legs. Just as she uncoiled from the last wave, Dave turned his right hand over, sliding the fingers in and out in a slightly curved posture, stimulating and locating the much beloved nerve bundle on the roof of her vagina. Jan trembled again. "Fucking yeah, fucking maestro, fucking play me like a violin." Her voice shook and paused as she spoke. Her legs trembled. Dave sensed she was close. He positioned his fingers to flick against her g-spot as he flexed them in the beckoning 'come here' motion. The jolting response from that had not yet settled when Dave took her most sensitive nub in his mouth and massaged it with is lips around its edges and the tip with his tongue. Jan came unglued, shrieking and flailing as Dave pressed his joint oral and digital assault on her nethers. She gripped his head a few times, tightly, but never for more than a couple of seconds, the power of her orgasm short circuiting every ounce of her muscle control. As she collapsed to the bed, spent, awash in bliss, Dave relented and crawled up beside her on the bed. Jan lay panting, grinning like the proverbial cat. Between gasps, she relayed the metaphor. "But I'm the one that did the eating." Dave smiled wickedly. Jan laughed wildly, caught between the need for air and the hilarity of Dave's pun. Well, maybe not so hilarious, but she was certainly susceptible to granting high praise for anything he did over the next half hour or so. As her breathing calmed, Dave and Jan moved up the bed, getting their heads on the pillows and bodies fully on the mattress. With an eager, voracious look, Jan rolled over on top of Dave, slipping on leg to either side of his hips. Reaching behind her, she aligned his rigid member with her soppy wet entrance and threw herself backwards, engulfing his full length in one hungry thrust. "Fuck yes." Jan rocked her torso back and forth, parallel with Dave's, her rock-hard nipples sliding up and down his chest. Dave took to planting a kiss on her forehead at the top of each stroke. Jan placed her dainty hands on his chest and lifted her body off of his, transitioning to a rocking motion, undulating her torso and stirring his cock within her pussy. His shaft rubbed against her g-spot each stroke as her butt moved furthest backward. Her cries signified each contact. As she grew increasingly excited, Jan began riding up and down on Dave's member. He felt his own pleasure building. Dave reached one hand to Jan's tit, gently fondling the soft flesh and thumbing her nipple. His other hand reached to their point of contact, laying his thumb on her nub and gently pressing against it. Her own motions provided a rubbing motion. "Yes" Jan's head lolled back, practically limp. Dave lightly clasped her nipple between two fingers, giving a slight rolling motion. Jan rode him faster, becoming feverish, her breathing growing ragged. Dave felt the early spasms of her pending release and knew he wouldn't be far behind. He slipped both hands to her hips. At the first moment her hips seized, he grasped her firmly, pulling downward as he thrust upward. Jan exploded in a riot of flailing arms and rippling vaginal muscles. Her scream of joy echoed around the room even as it continued to issue from deep in her throat. Dave held as long as he could before allowing his own release to burst forth, erupting into her cavity and drenching her insides with his seed. Jan's body spasmed again, a second peak to her pleasure, a second, airless scream as her breath evacuated her body. Jan collapsed on Dave, rolling off immediately. The weight of her own body too taxing on her lungs attempting to replenish her much needed air supply. Dave held her close, only enough to maintain contact, yielding her space to recover. As Jan lay their breathing, she turned her eyes to Dave. She stared at him, still gasping. Her expression was unreadable, at least by Dave. Calming finally, she hugged him fiercely, kissed his jaw, and snuggled her head against him, but left her chest pulled slightly away to give her lungs full space to do their work. "God, I thought I was going to black out there. They weren't kidding about that 'when he pops' orgasm." "Better pleasure through science, baby." Jan barked a short laugh. "Science only did the last bit. The first two were all you hun." They lay quietly, enraptured by the tender intimacy of lying in each other's arms. Jan broke the silence after several minutes. "This is the one night I have you to myself. Becca and Lupie will be here tomorrow and your attention, emotional and physical will be divided between the three of us." Dave looked at her as she paused. "I should be jealous. But I'm not. I feel like that means there's something wrong with me, even though they said that was another effect of the serum. It's one thing to hear it, but totally another to feel it. Or not feel it. No, to feel it. I almost feel a sister ship with these two women I've never met. I think if you hadn't described them to me, let me feel your affection for them, your concern for the, I might be jealous now, and then it would turn off after they arrived, but the way you talk about them, it feels like they are already here, and part of us now." "I don't know how to respond to that." "I don't either, but I think it's a good thing. The fact is, we are sharing you - your bed, your life, our lives - and we have to get along for all our sakes. I don't regret it at all, it's just a little weird when you realize it's happening." Dave looked at her silently. "Just hold me David. Hold me all night." Chapter 3 – Reunited. September 20, 2020. Dave awoke to a strange sensation. Not one he was accustomed to. He felt the smooth feel of sheets against his legs and upper torso, but not between. A weight pressed down on his abdomen and a warm wetness encompassed his cock. Oh, right he has a girlfriend now. Sleeping in his bed. Well, not sleeping at the moment. Dave cracked his eyes open to see a large lump moving slowly under the sheets, over his pelvis in time with the wondrous, rhythmic feeling below his waist. He slipped a hand to Jan's back and trailed his fingertips softly along her satiny skin. Slowly, Jan slipped her head from under the sheet. "Good morning lover." Jan placed a soft, smoky kiss on his chin, her eyes locked on Dave's. "You don't have to do that every morning you know." "Of course not." Jan grinned wickedly. "The others will get their turns too. But for now, this kitty gets her morning cream." With that she slipped the sheet down his body, exposing him from the knees up, and settled her face on his organ again. Bowing to the inevitable - and loving every minute of it - Dave slipped a hand to Jan's thigh, sliding firmly, slowly, gently along the inside of her leg. He brought his hand close to her core, then slid slowly away, down to mid-thigh. Then back up. Jan hummed approvingly as he switched from his whole hand to just a single fingertip, adding swirls into the motion. He let the swirls drift closer and closer, knowing where she ached for him to brush against. But not yet. Reaching with both hands, Dave grasped the backs of Janice's thighs, lifting her lower body and rotating it towards his face, aligning their torsos, her mouth the pivot point. She squealed and giggled around his cock before clamping her lips firmly around his organ and doubling her efforts. With her hot wet sex directly in his face, Dave braced his thumbs about an inch to either side of her clitoris and moved them in unhurried circles. He lifted his face and blew hot breath at her slit. Jan's body tensed and flexed, a sign of encouragement even Dave could clearly read. Dave latched his lips on her dripping sex and nursed on her lower lips, drinking in her juices. He could feel her labia convulsing and puckering in response to his ministrations. Jan picked up her pace again. Dave wasn't sure if it was gratitude or a race, but he resolved he would not be the only one peaking this morning. Dave slipped his hands up her torso, taking her lovely pert tits into his hands, his fingers alternately groping her fleshy mounds and teasing her firm nipples. He slipped his tongue along her slit languidly before forming a firm spear of mouth muscle braced with the tip against her entrance. He plunged his tongue inside her. Jan's body seized and convulsed, her inner muscles grasping at his oral protrusion. Jan paused her worship of Dave's cock, bringing her head up to moan softly while his wet cock stood proudly in the cool air. As soon as the waves of pleasure had washed fully over her, Jan bent her head back to her self-appointed task. Dave did the same. In another minute or so, Jan brought Dave to his peak, causing him to jet gobs of the man cream she sought into her mouth as she captured it and swallowed as his balls paused between jets. The shuddering of her serum induced climax could not shake Jan's determination to consume every drop. Her first item of her morning to do list completed, Jan righted herself, then fell into bed alongside Dave. She gave him a kiss on the shoulder and snuggled in tightly with a big, satisfied smile on her face. After basking in the afterglow for several minutes, Jan spoke. "Make me breakfast and show me how?" Jan shredded cheddar while Dave cut bacon into small pieces with kitchen shears. Dave admired the small roundness of her ass pushing out his t-shirt, just a few inches above the hem. Her pokey, pert tits making small mounds to either side of the phrase "√-1 23 S p, and it was delicious." "This is not going to be authentic Mexican. It's barely recognizable as Tex-Mex, more like Messican." Jan raised an eyebrow. "A pile of food using some ingredients connected to Mexico or using flavors associated with Mexico, and so sloppy you absolutely must use a fork or spoon to eat it." Jan laughed. "Okay, Messican breakfast it is. What would this be if it were authentic?" "Migas. But we'd have to use chorizo instead of bacon and a Mexican cheese instead of cheddar. Maybe Oaxaca, that's got a great flavor for this." Dave dropped the cut-up bacon bits into the pre-heated pan hearing them sizzle immediately. "I love that sound." Jan smiled and leaned in for a kiss. Jan loved the counter play of soft eggs with the crunch of the bacon and tortilla strips. After they'd eaten, she offered to do dishes, so Dave went to his gun closet, getting out a back holster and a pistol. Now ready for yesterday's incident, Dave checked on the chickens again, finding nothing amiss this time. Other than the need to top off the food bin and water bucket. Time for the grocery pickup rapidly approached with no word from Lupie or Becca. Jan elected to remain, in case they arrived while Dave was gone. "I'll just have to suffer through sampling the library." She didn't have a poker face. "You already took a sample in the library." That got her laughing. Dave came through the door from the garage carrying a few bags with items needing refrigeration. He paused by the library door. "Hey hun, watcha readin?" Jan startled. "Oh, sorry, I didn't hear you come in. More in the car I take it?" "Yeah, can you grab the cold stuff first? I'll start stowing things in the fridge and freezer, then join you for the rest." As they were putting away groceries, Dave asked what Jan had been reading. "Baa Baa Black Sheep. By the binding and cover condition, I'm guessing you've red it already?" "Oh yeah. I loved the old TV show as a kid, so it was a treat to read about the real life guy it was based on." That started a discussion about 80's TV shows, and the re-runs playing then, and VHF and UHF stations that wound up as a general 80's slice of life retrospective. From a sci-fi nerd point of view. The discussion continued as Dave showed Jan the rest of the house, as well as the backyard and greenhouse. They had settled into the living room, sitting on the couch, on opposite ends with their lower legs tangled together, each reading, for nearly an hour when they heard a knock at the door. As Dave opened the door, Becca slammed into him. She clutched him tight, her head tucked down, pressed sideways against his chest. She was shaking. "Wow. They said the serum would make a woman aggressive. I didn't expect this though." Lupie's face made Dave quickly realize his assumption was misplaced. "Am I missing something?" "Later, David. Please" Lupie begged. "Sign here please sir." The soldier acted as if nothing unusual was going on. Lupie had a look of concern and sympathy. Dave signed quickly and ushered Lupie and Esme in while Becca shuffled along beside him, not letting go. Jan waited, standing, in the living room. "Lupie, Esme, Becca, this is Janice Hoppler, she arrived yesterday morning. She prefers Jan among family." Lupie shook Jan's hand and said hello warmly, slightly guarded. Becca refused to let go of Dave. Jan placed a reassuring hand on Becca's shoulder. Taking a closer look, Dave realized Becca's hair looked like it had been mussed and then raked back down with fingers rather than a comb or brush. On its own, he would have put that off to poor sleeping conditions in their overnight stay at the vaxx center. Other context clues were waking up a little voice in his head that something seriously wrong had happened while the ladies were away. Dave struggled to think of things that might soothe her. "Becca, I have mandarin Jarritos in the fridge and chocolate Pocky in the cupboard." Becca shook her head. "Just take me upstairs please, Dave." "Well, we need to get the three of you settled in, Bec." Becca squeezed tighter. "Please." It came out as a near whimper. Dave's face creased with concern as he looked to Lupie. "What happened?" "I'll tell you what I know before it's my turn." Lupie told him. "We should probably do this now though." "If Esme is fine with it, I can get her settled," Jan volunteered. "Which room is hers?" "Uh, you know, the one with ;” Dave said, walking awkwardly to the stairs. As Becca realized where he was going, she coordinated her movements with his, and then tried to lead the way, nearly dragging Dave the last few steps to the staircase. "Oh, oh right." Jan's look of worry only amplified Dave's concerns. He wasn't imagining then. Something had gone seriously wrong at that vax center. As Dave and Becca neared the staircase, Becca reached the arm behind Dave's back towards Lupie, beseechingly, making a grasping motion. Lupie acquiesced, following the pair up the stairs and into the master suite, and shutting the door behind the three of them. As they neared the bed, Becca began unbuttoning Dave's shirt. Dave reached to lift her shirt up, getting only partial compliance. Becca wanted Dave naked first. Dave played along, shucking his shoes and pulling off his socks. Dave stood there, stark naked, with a still clothed Becca holding tightly to him, but standing tall now, her head resting at the base of his neck. Becca slowly rubbed her whole body against him. Dave rubbed his hands along her back, hoping it would have a soothing effect. Becca began to grind her pelvis against Dave's. "Take me David. Make me yours." Becca stared into Dave's eyes, hungry and scared. "Make it so no one can take me away from you." Dave kissed her forehead, slowly moving his hands from her back to her tummy. It wasn't fast enough for Becca. She ripped her shirt over her head, then pulled her and Dave onto the bed. Taking a cue from her urgency, Dave undid her belt, button, and zipper, then grasped the hem of Becca's pants and yanked them off her. Becca and Lupie both gasped, but it didn't sound like fear, more like,; thrilled? Dave crawled back up the bed to lay beside her. He intended to get her aroused with kisses and touches, but Becca wasn't waiting. She pulled off her panties and lay with her legs apart. "Get on me David. Get in me and mark me as yours." Dave scooted closer, and sped his fingers along her side, resting softly under her lovely, small, bra-clad tit. Becca grabbed his shoulder and pulled, rolling him on top of her. "Now David Please!" her head lunged forward, capturing his lips and kissing him fiercely. Becca's arms took Dave in a bear hug. She wrapped her legs around his waist and began bucking her pelvis. "Just do it David," Lupie spoke in her softest tones. "I'll explain later, but she needs you now. I'm sure you want to give her something gentle and caring, but right now she needs the certainty and safety of being imprinted to you." Becca nodded beneath him, her eyes imploring. Taking a deep breath, Dave maneuvered himself to place the tip of his organ against her lips. He felt an abundance of wetness and felt relief. As frantic as she was, he'd expected her to be dry as a bone. That would have made consummation impossible. Feeling Dave near her entrance, Becca shoved herself downward, but faltered. Dave's cock skidded up her slit. Becca whimpered, but stilled. Dave realigned himself, working his tip past the labia before pushing firmly. Certain of his positioning, he pushed with increasing pressure. He felt something give way, and a sharp constriction as he pushed forward a few inches. "Ah!" Becca's scream, the anguish flooding her face and the knife-like pain threatening to chop off his dick brought Dave to an instant halt. He moved to pull out, but Becca's legs tightened around him, and Lupie pushed gently downward on his tailbone. Enough to signal him to hold position. Then Dave remembered, from Janice and the videos, that the first drop of pre-cum, the first encounter, would give a woman an incredible orgasm. His own arousal was swamped by his concern for Becca, leaving him firmly erect, but not leaking anything. For her sake, he had to relax himself. Well, two birds with one stone. Dave lowered his lips to Becca's. She was now lying flat on the bed beneath him, a modest gap between their torsos. Dave kissed her tenderly and she responded. He worked his way down her jawline to nibble on her earlobe. Becca's breathing caught. Dave whispered softly to her, so that not even Lupie could hear. "I'm going to show you all the love I can for the rest of my life Rebecca Sampson. I will prize your heart and your love above the delights of your body. And when I have passed, and you remain, I pray I have left you with joy and peace." Becca sobbed, clutching him close. Dave could feel a tension leave her body. There was even a tinge of joy in her crying. She began to work her hips again, slowly, the act still a delicate one for both of them due to her tightness. Dave matched her motions. With short, slow strokes, each relaxed into the union, and Dave felt his arousal rise. The first drop of precum finally leaked out of the tip of Dave's cock. Becca's body tensed, then bucked beneath him. A wild, weird part of Dave's brain wondered if Lupie had somehow hit her with a taser. "Hah" she cried out. Becca panted, trying to recover from her first ever orgasm. Dave held her gently, kissing first her cheeks, then her forehead. As she calmed, eyes reopened, looking hungry, Dave brought his mouth down to her neck, suckling lightly at her clavicle, without leaving a mark. He kissed his way down the to the slope of her tit. Recalling her earlier uncertainty about their attractiveness, Dave resolved to dispel the worry. He kissed in an inward spiral around her tit before taking her areola into his mouth and flicking her nipple with his tongue. Becca cried out, her back arching off the bed. When she settled, she took Dave's face in her hands and kissed him. "Thank you, David. Now please, finish this." Dave began working himself forward and back, slowly within her. A little more in than out, until he was fully inside her. He could see pleasure and happiness on her face, with some pain as well. He knew he couldn't eliminate the pain, but he was glad she was now getting some pleasure out of it. He kept up his steady pace, pausing if she flinched. As her pain began to subside, he gradually increased his thrusting speed and depth. Becca's legs unclenched from his waist, hanging in the air beside his hips. "Yes, David. More, please more. Keeping going, fill me up David." Her encouragement, her body rocking beneath him in harmony with his thrusting, her interspersed moans sent David over the edge. At the moment he erupted, Becca's eyes flew open and she screamed louder than before. Her whole body spasmed wildly until she collapsed like a marionette with its strings cut. "Imprinting; imprinting; imprinting ;” The oddly disturbing chant juxtaposed with the tight, satisfied grin on her face. Dave gingerly removed himself from her body and climbed off the bed. With Lupie's help, he pulled the sheets and covers from under Becca and then gently covered her. "I'll go wash up. When I come back, can you please tell me what the hell is going on?" Lupie just nodded, biting her upper lip. She followed him to bathroom, where she grabbed a washcloth, wetted it, squeezed out the excess, and went back to the bedroom. Dave followed her out once he had cleaned himself. "Sorry, I didn't mean to snap at you." "I know, David. It was a jarring time for me, and I knew what triggered this." "I would love to share in that knowledge." Lupie grinned at the dry humor. "This morning, after Rebecca and I had completed our Oracle questionnaires, a young woman approached the three of us. She greeted Becca and took her hand to lead her away. Now all three of us assumed we were being taken to you. As Esmeralda and I rose, the lady motioned for us to sit back down. When I inquired when Esme and I would be called, and how long we would be separated from Becca, the lady said she had no idea, and began to walk off again, leading Becca. Becca got upset and asked that we all go together, since we are both to be assigned to the same man. The lady argued with her for a few minutes, then noticed another official heading over. She dropped Becca's hand and took off. Becca was disturbed by the encounter and stayed close to the two of us from then on. We got our shots and returned to the holding area to wait out the medical watch period. A few minutes after our return, a man and woman in uniform took us into a separate room to talk. I think they were officers, but I don't know what part of the army they were in. They had two pistols on their right collar. My right, their left." "Military Police." Lupie looked at him questioningly. "I have a friend who served. He thought branch insignia was one of many useful things to know in a Teot Wawki scenario." "A what?" "The End Of The World As We Know It. He's a prepper & survivalist." Dave's face clouded. "I haven't heard from him in a while, but he doesn't communicate all the time. And yeah, I think this qualifies. Big time. The world is definitely changing in major ways." "Yes, it is. So these two officers questioned us for over an hour about every detail of what happened, going over each minute, each word multiple times. I actually started to think we were accused of something." Lupie slumped against Dave's chest. He wrapped his arms around her. The strange shape of the world and the problems of today did not prevent him experiencing a deep thrill at finally having her in his arms. Lupie. Beautiful, charming, enchanting Lupie. Here. on his bed, in his arms, pouring out her troubles to him. The troubles were concerning, but to be her bastion! Her comfort! Dave's heart raced. Lupie continued. "While we were in there, they seemed mostly focused on the woman's motivation. They keyed off something Becca remembered from the woman. Give me a second; the lady said 'Come with me, you can live a life of luxury, fuck a rich man once or twice a week, pop out a few babies and be waited on hand and foot lounging by a pool. None of his blondes do any work, that's for brunettes and Hispanics.' When Becca kept resisting the lady got real mad; 'do you really wanna go off to some suburban slob, washing dishes and mopping floors, and you'll still have to give him your coochie and pop out babies, you dumb bitch?' " "So they finally let us out. Esme was thirsty and Becca needed to wash her face. Becca went in while I watched Esme at the fountain. Becca had only been inside a few minutes when she shrieked and came screaming out. She said the lady was in there. She came out of one of the stalls as Becca was washing up." Lupie paused. "After that, Becca wouldn't let go of my hand. We were held in another room under guard for a while, while they searched for her again, but eventually they brought us here." Dave added a little extra squeeze to the hug and planted a loving kiss on Lupie's forehead. She looked up at him with a smile. "Do you have any idea how comforting this feels, to be able to tell you about a problem, to be held by you, as you listen?" "I know how amazing it feels to be the one you can share your troubles with. To be the arms you want to be in." Lupie sat up, leaned in and kissed Dave full on the lips. Lips meshed and moved. Tongues darted into mouths, tangling, teasing, frolicking. Hands began to roam. Dave delighted in the thrill of touching Lupie. After all this time. All that yearning. Lupie, here in his arms. Wanting him as much as he wants her. He tugged upward at the base of her shirt, pulling it out of her skirt waistband. Lupie wrapped her arms around his neck. Leaning forward, she arched her back, brushing her tits against him, with a slight side-to-side motion. Even Dave picked up that signal. All systems go for launch. Dave slid his hands under Lupie's shirt, skimming along her back. Her skin. He was touching her bare skin! Her kisses became more urgent. More than ok, his attentions were wanted. Dave brought his hands around front, outside her shirt, and began unbuttoning it. He peeled back her shirt, leaving it still draped from her shoulders, but mostly opened, revealing the center of her bra, and the middle of her tummy. She was in even better shape than Dave imagined. He had assumed all that office work and long hours - and the inevitable takeout food - had left her with a small paunch. But no. There might be enough flesh there to jiggle, but no bulge of any kind. He looked back to her eyes and saw hunger, need,; and uncertainty? Dave flung her shirt off, pressing his lips to hers, pressing her body back to the bed with his own. Lupie moaned, wrapping her arms around his torso, lightly raking her nails along his back, pulling him to her with her palms. Her body moved sinuously beneath him, enticing him. Dave slid one hand down Lupie's skirt-covered leg. To his full extension. He grasped the cloth, pulling it up to reveal her well-toned legs. Office work at her level does include a lot of walking. Her legs were masterpieces of girl next door perfection. Dave lowered himself to kiss her thighs. Lue gasped and groaned. "Oh David, please, don't tease me." She tugged on his head to draw him back. Instead, Dave grabbed hold of her panties and pulled them off in one smooth motion, neither hurried nor slow. Lupie's face brightened. Her smiled widened and lusty. Dave leaned back over Lupie. Her skirt now bunched around her waist, her legs apart. Her lovely brown, shorn lips beckoning him inside. Her inner labia fully flowered, the slightest hint of pink expressing her readiness and desire. Dave lowered himself atop her. He rested his weight on his hands and knees, aligning himself with her entrance while staring deeply into Lupie's eyes. The excitement there was unmistakable. Dave slowly pressed himself forward. Lupie brought her legs back, lifting her pelvis to him and making herself completely open to his penetration. Their mutual arousal already had a bead of precum formed on the end of Dave's organ. When he made contact with her soft petals, Lupie cried out like a banshee, her body shaking uncontrollably. She desperately clutched at Dave's torso, trying to anchor herself. When the shuddering stopped, Lupie gazed into his eyes again, the hunger undiminished. Amplified even. Dave reseated himself and thrust slowly into the woman he'd dreamed of for so long. She shook again, but not the chemically amped orgasm. The raw pleasure of being with together, of finally getting what they both wanted. Their eyes locked to one another, Dave thrust slowly, steadily while Lupie gently moved with him. Their passion built, as did the energy of their movement. Lupie clutched tightly to Dave's shoulders. He could see her pleasure building by the telltales in her expressions. He felt his own excitement building, not decreased in the slightest from having just completed the act with Becca. Lupie's body arched as she called out her ecstasy. The muscles of her passage grasped and massaged Dave's cock, kicking him over the edge as well. A second electric jolt surged through Lupie just as her natural orgasm peaked and began its decline. Her eyes rolled back and a guttural blend of cry and moan issued from deep in her chest. Lupie collapsed to the bed. "Imprinting; imprinting; imprinting" Dave held her in his arms for a long, satisfying moment. Dave did have other duties to attend. There were in fact, two other people still conscious in this house, and one was a newly arrived little girl that may need help adjusting to her new home. Dave slipped from the bed and pulled Lupie up so her head rested on a pillow. Her skirt more or less straightened itself as she moved, but Dave did add a bit of extra care, just to be sure. He pulled a light blanket from the walk-in closet, laying it over the sleeping form of his new partner. He draped her shirt over a nearby chair, where she could see it once she awakened. Then he dressed and headed downstairs. He emerged into the dining room to find Esme happily munching a corn dog, her plate also holding mac n' cheese and green beans. A very self-satisfied Jan sat at the head of the table, at an angle to Esme. "Ah, good you made her dinner." "Yep. OK, I just followed the box directions for the mac n' cheese. And the corn dogs were just heat up from frozen - but I did use the oven, not the microwave!" Jan beamed. Esme cleared her mouth, then, waving, said "Hi, Uncle Dave! Momma says we're living with you from now on? And; Jan helped me put my clothes in the dresser before making me dinner. Oh! And thank you for the kitty!" Seated in the chair beside Esme was a large squish mallow, solid black except for the crescents of its eyes. A cat tail and ears completed the appearance. Its presence at the table suggested the much desired 'new toy' love that Dave hoped would ease Esme's transition. Dave gave Jan a kiss. "You did great, babe. Thanks for looking out." Jan's victorious grin and the glow from Dave's praise did not quite hide her concern over the obvious, but yet unknown explanation of Becca's state upon arrival. Dave shifted his eyes in Esme's direction, then back to Jan and shook his head. "You two want to talk without me, Uncle Dave?" "And just what would we talk about Miss Esmeralda?" "I'm nine, Uncle Dave, not stupid. That lady was spooky, and Mom and Becca were in that room a long time talking with those military people. And then Becca shrieked pretty loud coming out of the bathroom. I may not know everything, but something pretty sketch happened." Dave kissed the crown of Esme's head and held her close to him for a moment. "Don't worry about it, Esme, it's over now. Those people are not going to hurt you, or Becca or your mom." To break the uncomfortable silence, Dave prodded Esme to pick a movie for the three of them. It was getting on into the evening, but there wasn't any school in the morning, so it wouldn't hurt to late her stay up past ten if it came to that. Dave did dishes while Jan led Esme into the living room. Esme needed no help setting things up though. She was nine years old after all. Dave rejoined them to hear 'let the storm rage on ; ' and see Esme, at one end of the couch, her head beginning to nod. Old tricks always work. After a tiring day, a hot meal and an old familiar movie work like magic, even on a nine year old. Dave waited another fifteen minutes for her to zonk out completely, but not get a crick in her neck. He scooped her in his arms and carried her up to her bed. Jan followed them with the fluffy critter. Jan pulled back the covers so Dave could lay Esme in the bed. He pulled off her shoes in socks before covering her gently. Jan placed the newly beloved toy beside her before they left. Once Dave shut the door, Jan shoved him against the wall and kissed him fervently. "You knew that would put her out didn't you?" Dave nodded. "That was so fucking awesomely domestic. My ovaries want to latch on to you and never let go. You obviously care for that little girl, and seeing it makes me giddy. Oh my god, I so want to have babies with you." "Did you just say the unspeakable three words?" "Hush," she said with a giggle, "don't harsh this yummy feeling." "Perish the thought." Dave kissed her tenderly. He took her hand and led her back down to the living room couch. There, he proceeded to fill her in on everything Lupie had told him. Janice's eyes grew wider as the grotesque nature of the attack on Becca unveiled. "Dear God, no wonder the girl was so clingy. I'm surprised she didn't mount you in the entry way." "Well, she's - was - a virgin, so I don't think she would be up for something so public." Dave face must have betrayed his mixed emotions. "What is it?" "I knew she was a virgin, that's something we had already discussed. I had planned on; being; more delicate? In my approach with her, you know, taking my time, not rushing things. But this mess happens, and she's insistent that I take her immediately, no warm-up, no gentleness. I; I wanted to do better for her. I wanted this to be a happy memory for her." "You can't control outside events, David. And you can't control her reactions to them. From the sounds of things, I completely understand her response. I think I would have done largely the same in her shoes. And as someone that's been with you for two full days now," she grinned at Dave's raised eyebrow, "I know you slipped in whatever tenderness, whatever care and concern was possible as you gave her what she asked for. What she needed." Dave sat back, taking a deep breath, trying clear his mind. Jan leaned in, whispering in his ear. "Dave, you big stud." She kissed his cheek. "Take me to bed or lose me forever." Dave barked out a laugh, then stood, reaching out his hand. "Show me the way home honey." Three new women join Dave's family. Chapter 4 – Revelation. September 21, 2020. Dave woke to find Becca curled against his left side and Lupie curled against his right, just as Jan had helped him arrange last night before the two had gone to sleep; and after Jan had gotten her turn at Dave. Jan lay beyond Lupie, on her side, facing away. Dave reached over and stroked her back. "I'm awake." Jan rolled over to face him. She gave him a drowsy smile. "Mostly. I could really use some coffee." "I got a coffee maker, grinder and a bag of whole bean coffee you asked for in the pickup order yesterday." "Yeah, but you forgot the maid to make it and carry it up here." Lupie chimed in. Dave thought he'd heard her breathing change in the last minute. "I know, right?" Jan chuckled. "How do you expect to keep a harem of horny babes if you don't give us the amenities." Feeling playful, he gave her guff right back. "Woman, you are the amenities." He kept his face neutral long enough for Lupie to raise her head and stare back at him. He busted out laughing. "Okay, I'd make a terrible dom." He paused while Lupie delivered a light peck on the lips. "Seriously, I never drank coffee. I have no idea how to make it. I got you the tools and ingredients, so if you want some, have at it." "Fine," Jan said, rising, "but I'm taking one star off my review of this hotel because of this." "Still, the room servicing was amazing." Lupie added, with little wiggle of her nude ass, having gotten out of bed as well. Jan barked a laugh and high-fived her. "We'll get some coffee and breakfast started. Why don't you lie here until Becca wakes? I think waking in your arms will do wonders for her. Might be the capstone to last night that will ease her mind." Both ladies dressed quickly, a pair of shorts from their luggage, and one of Dave's t-shirts. It seems solidarity was the theme of the day. Jan chose "Back in my day we had nine planets" while Lupie chose "That's okay Pluto, I'm not a planet either." Dave couldn't argue with that reasoning, so he lay there holding the pretty young blonde in his arms watching the receding forms of his two; girlfriends? What the hell should he call them? Teammates sounded like something for sports, or the brainchild of a particularly lame poli-sci major. The smell of coffee had whispered through the room for several minutes when the enticing aroma of chorizo warmed the air. Dave smiled. He'd bet anything Jan had mentioned the migas from the other morning and Lupie had found the chorizo he ordered. Becca stirred against him. She stretched, cat-like, arching her back. This had the effect of pressing her tits against him. Which in turn brought his presence to her attention. Her eyes flew open and her arms crossed over her chest, suddenly embarrassed she was naked in bed with a man. Further recognition passed over her face and she wrapped her arms around his neck and kissed him fiercely. Becca broke from the kiss beaming. Then an impish veil flitted on her face and she slipped her body atop his with a slight wince as she parted her legs to straddle over him. Dave caught her hips. "Easy there, kitten. Give yourself a little break. Smells like breakfast is ready, and we have our wholes lives ahead of us now." Becca kissed him again, slipping her tongue into his mouth briefly, tentatively. Then she hopped out of bed and dug a pair of shorts out of her bag. "Dave, could I wear one of your shirts?" "Seriously? Jan and Lupie did the same. Well, they didn't ask, they just walked into the closet and grabbed one each." Becca flashed him a smile, saying nothing as she strode to the closet. Dave enjoyed the slightest jiggle of her modest tits as her topless form walked by. "They must have coordinated while they were in there because they both came out in Pluto themed shirts." After a minute of hangers being shifted back and forth, Becca called out "Dave, how many Pluto shirts do you have?" "Just the two I think." "Damn." Said Becca, coming back out to the closet doorway, still topless and facing Dave. She leaned against the frame, thinking. Dave enjoyed the view. "Aw, hell." She walked over to her own luggage, rummaged about and pulled out a t-shirt. Once she donned it, Dave red the print on it ' hashtag justice for Pluto'. He laughed. "Nice. It fits with the other two. Why the resignation?" "Because I could either show unity with them by wearing this, or I could wear one of your shirts. First morning together, I would have liked to wear one of your shirts." "That's a big deal?" "Huge." "Then wear one of my shirts. I'm sure the others will understand. In fact, it's still solidarity, because you're all wearing one of my nerd shirts." "I like the way you think, Dave." Becca ripped off the shirt and raced back to the closet. She came out with his shirt that looks like a NASA shirt, but replaces the word NASA with SHINY, and on the swoop is the image of a spaceship from a short-lived TV show. "Madame has impeccable taste." "Mademoiselle. Madame is for married women." "In broader terms, madam is for a woman who has permanently bonded herself to a man. Just as you have. At least until the bio-freaks undo the little oddity in their mad science formula." "Well then," Jan said from just inside the bedroom door, "maybe you could get your hiney dressed and join your other two wives for the breakfast they just finished making." She looked to Becca. "Coffee's ready by the way." Neither woman left, instead taking the chance to watch Dave emerge from the covers and dress. Becca approached Jan tentatively. She did a poor job of whispering "Why does it feel so much bigger inside?" Jan chortled. "Because it is bigger when it's going inside you." Dave replied. Becca blushed, realizing she'd been too loud. "Some of us get 'compact' when there's no need for size." "But your balls are still big." Becca blushed so hard she had to look away to speak. "Yeah, those don't shrink. I guess that's one way to distinguish a winky dink from a grower." Dave came out of the closet with a t-shirt that red 'I aim to misbehave, and nothing in the verse can stop me' curved around the word 'Brown coat'. Becca grinned broadly and returned the high-five he offered before the three of them headed downstairs. "Dave?" Jan prompted "Yes dear?" All three ladies grinned at that jest. "I noticed you don't have any books for younger people. How about we see what Esme has next door, and then I order some more, you know to give her some variety." Lupie brightened at Jan's suggestion. It seems cooperation was coming naturally to the three ladies sharing his bed. Their bed. Ho. He'd been single long enough, now he had to adjust his head. Anyway, it was an auspicious start. The five of them sat around the table, still nibbling at bits of breakfast. Esme was already waiting when the trio had descended the stairs. Esme, Dave, and Becca had thanked Jan and Lupie for making breakfast. Lupie took care to point out Jan had chopped the fruit for the side and sliced the tortillas into strips while Lupie made fresh salsa and chorizo and eggs. "Oh, yeah. Check the closets first. Either in my office, or one of the bedrooms you'll find some boxes of kid's and young adult books." Dave paused for a bite. "I think you already know I'm a prepper. One thing I wanted to be sure of is to preserve knowledge and; cultural legacy maybe? So yeah, there are books in boxes right now too. We could get some more bookshelves and set up say one in each bedroom maybe." Jan looked at him with dopey eyes. "Feeling the same way you did that first morning?" Dave said with a smirk. "Less immediate, more warm and fuzzy version, but yeah." "I'll order more bookshelves then." Dave smiled warmly. "I already ordered two full beds for the two rooms that are completely empty, plus dressers for all four rooms and more sheets and towels. The sheets and towels are scheduled to arrive in a few more days. The furniture is listed as arriving in a week. We'll see." "Hey, Dave?" Becca asked. He'd have to get used to seeing her without glasses. That was probably why her 'after imprint nap' took longer than Lupie's; the regen effect repaired her eyes. She'd instinctively reached for her glasses and abruptly realized she could see better without them. That had earned her a pair of high fives from Dave and Jan before they left the bedroom. Lupie and Esme hugged her when she got downstairs and told them. Dave suppressed a smirk. "Yes dear?" Three pairs of eyes rolled, over top soft smiles. "Why don't you just get a bunch of bunk beds. There's going to be a lot more women coming. At least twelve total." "Yeah sure, I could fit two sets of bunk beds into each room. Then I can just walk down the hallway to the rooms were I 'store' my women to select the day's lays". Dave rolled his eyes to accent the sarcasm. Jan and Becca giggled, but Lupie glared. Then he remembered Esme was at the table. "Uh, yeah, sorry 'bout that. Uh;” "Oh please, I already learned about sex in health class. And I heard both of you last night, mom. Keep busting Dave's chops and I'll tell him what I hear coming from your room when I get up to get a glass of water late at night." Lupie's eyes went wide for a moment, then settled to mom-stern look. "Watch it mija, no matter what you know or think you know, I'm still your mother." Esme turned to Dave. "I hear m---" Dave put a finger to her lips. "No matter what you know or think you know, she's still your mother." September 22, 2020. "David Jeffrey Belsus!" Dave stopped in his tracks, one foot on the last step, the other hanging in mid-air in its path to the living room floor. He looked around bewildered, not sure what he'd done. "What the hell are you doing?!" Lupie's indignant voice managed not to shout, but clearly wanted to. "Uh, laundry." He had a basket on his hip, loaded with sheets from the bed. "I can see that, why are you doing laundry?" "I had sex with three women in my bed last night, these sheets need some cleanin'." Lupie's hand rubbed her face. Dave imagined this might be the same motion when Esme was being difficult. Only, he wasn't trying to and had no idea what was causing all this consternation. "David, there are four other people under this roof who can handle the laundry. Esme is quite good with regular laundry items. Not yet ready for special items. You should be working, or working out, or resting, or dosing one of us, or thinking about what changes might be necessary as more women arrive. We should be doing this sort of thing. This will be even more important as more women join the family, David. You're a manager of a small company that lives together and makes babies. Eventually." "I'm not comfortable labeling a chore as 'women's work' Lupie." Lupie snorted. "A week ago I would agree with you. The world changed." "I'm still cooking. At least sometimes. And If I see something dirty or misplaced, I'm still picking it up. And you still have your investment job. You have things to do beside playing mega housewife." "The firm is shutting down, the accounts are being taken over by another company since all our senior partners died." Lupie grimaced. "I have about a week's worth of work remaining for the hand over, and then I'm out of a job. The new organization didn't hire me. But, I still have my license. I can manage investments for the family." "Or start your own firm. Surely there are clients looking for someone new. Maybe some clients from your old firm that would prefer a familiar face." "I told you before David, I want to make family my focus. I can do some day trading and manage our investments, but I would love to spend time with you and Esme, and now Janice and Becca, and whoever else joins us. I want to do crafts and sew and garden and cook wonderful meals from scratch. I want to be involved in community projects when we have a community again. I was good at my job, but it was a job. I love family. Please, let me, let us take care of these things." Dave mixed drinks for the four of them and brought the glasses into the living room, where the ladies had spread themselves about the space. There was no tension, but everyone seemed to want a bit of space after waking up in a nude pile this morning. Lupie raised one eyebrow when Dave handed a glass to Becca. Dave mouthed the word 'light'. "Are you sure?" Becca asked. "You looked like you wanted one when I mentioned making them. And you're effectively my spouse; one of my spouses; " Dave rolled his eyes at the weirdness of the concept, "and state law allows it under that condi

Tex-Mex quirks, mortuary madness, NFL draft dreams, and holiday hilarity—Michael Berry brings you the stories that make life interesting.See omnystudio.com/listener for privacy information.

:Have you ever wondered how it feels to say goodbye to a beloved Austin institution that's been serving up classic Tex-Mex for four decades? In this heartfelt episode of The JB and Sandy Show, the crew kicks things off with sad news: the iconic South Congress location of El Mercado is closing its doors for good this Wednesday, December 17th – but don't worry, the Burnet Road spot lives on, and you can still grab their famous salsa at HEB! The team dives into Austin's ever-changing landscape, debating Torchy's vs. Taco Deli (you're one or the other, right?), sharing hilarious foil-eating mishaps, and reminiscing about classics like Matt's El Rancho and the "all-American taco." They also reflect on saying farewell to longtime spots like Catfish Parlor and ponder what's next for that prime SoCo real estate (condos, anyone?).Things heat up with the Story We Love: Austin City Council just greenlit Southwest Airlines' huge expansion at ABIA, bringing 2,000 new jobs with an jaw-dropping average salary of $180,000! Could this mean more direct flights, cheaper fares, and Austin-based pilots and crews? The gang breaks it all down.Then, hop in the Wayback Machine as Sandy finally dives into the legendary Mad Men – four episodes in and already hooked on Don Draper's mysterious past (is he a deserter?!), the nonstop smoking and cocktails, pointy bras, and that shocking picnic litter scene. JB raves about rewatching it endlessly, while they marvel at the 1960s office antics and unforgettable characters like Christina Hendricks.Memorable moments include: "You're going to eat a little bit of foil" from Taco Deli tacos, tales of accidentally devouring In-N-Out wrapper paper, and laughs over vintage lingerie that looked like "the Egyptian pyramids." Cold weather debates, hot chocolate rants, and Pioneer Woman's shoutout to Austin's Trail of Lights round out this fun, nostalgic ride through Austin life and pop culture.Don't miss this mix of local heartbreak, big news, and binge-worthy TV talk – tune in now before El Mercado's final day slips away! Hit play, subscribe for more daily Austin vibes, leave us a review, and share with your fellow Texans who bleed breakfast tacos and Mad Men drama. 

Welcome back to The Vikings Tailgate - Presented by Ticketmaster - The official ticket marketplace of the Minnesota Vikings. The Vikings are heading down to the land of Stetsons and Tex-Mex as they take on the Dallas Cowboys on Sunday Night Football. Cy Amundson and Chad Daniels shove into the lasting memories of the 1975 playoffs, the Herschel Walker trade, and Randy Moss tearing it up in the 1998 Thanksgiving game. All of this and more is in Episode 67 of The Vikings Tailgate - Presented by Ticketmaster - The official ticket marketplace of the Minnesota Vikings.See omnystudio.com/listener for privacy information.

Two North Texas women are representing the region on a new T.V. show, "Next Level Baker," from Gordon Ramsay. There's also plenty more food news to catch up on: a new location for Kirin Court, a Wagyu omakase restaurant opening in Design District, and more Tex-Mex hitting Lower Greenville. Later in the show, The Dallas Morning News food team gets into the dishes they loved so much at Thanksgiving, they're making them again for the holidays. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Two North Texas women are representing the region on a new T.V. show, "Next Level Baker," from Gordon Ramsay. There's also plenty more food news to catch up on: a new location for Kirin Court, a Wagyu omakase restaurant opening in Design District, and more Tex-Mex hitting Lower Greenville. Later in the show, The Dallas Morning News food team gets into the dishes they loved so much at Thanksgiving, they're making them again for the holidays. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, I owe Texas an apology. Between discovering that Tex-Mex might be the best food on Earth and listening to a kindergarten voicemail about baby mama drama, I had no idea where this episode would go. But then my kids started planning how to get rid of a body, a student declared his future as a midwife, and somehow we still managed to end with a heartwarming story about my sister's new baby and a resource to help your students love writing again. Takeaways: Andrea finally admits she was wrong about Texas and Tex-Mex might be elite cuisine. A kindergartener exposes her “husband's other babies” in the classroom. Andrea's kids invent a disturbingly creative plan for “body disposal.” A student's career quiz leads to a midwife meltdown and a hilarious OB-GYN story. Andrea gets personal about her sister's baby's birth, gratitude for NICU staff, and the importance of helping kids embrace discomfort. -- Teachers' night out? Yes, please! Come see comedian Educator Andrea…Get your tickets at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠teachersloungelive.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Educatorandrea.com/tickets⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for laugh out loud Education! — Don't Be Shy Come Say Hi: www.podcasterandrea.com Watch on YouTube: @educatorandrea A Human Content Production Learn more about your ad choices. Visit megaphone.fm/adchoices

Clay proudly declares that nothing screams “American Thanksgiving” louder than ditching the dry turkey for a mountain of fajitas, chips and salsa, queso waterfalls, and a cold goblet of Mexican beer, because in the South we've fully adopted authentic Mexican and Tex-Mex as our own native cuisine; if you ask him for the most traditional, red-white-and-blue meal money can buy in 2025 Mississippi, he's slamming down a happy plate special with chicken fajitas, refried beans, rice, extra queso, and a side of chimichangas before he'll touch a slice of pumpkin pie, proving once and for all that real American food comes wrapped in a tortilla and served with a side of “hold the turkey, pass the salsa.”              

In this episode, Latino USA’s “Selena expert” Maria Garcia sits down with Selena Quintanilla’s sister, Suzette and filmmaker Isabel Castro, to talk about the new Netflix documentary, Selena y Los Dinos: A Family’s Legacy. Suzette opens up about choosing to share the intimate home videos that shaped the film, while Isabel reflects on her artistic vision that brought the documentary to life. Listen in on this behind the scenes look at the life of a woman who defined a generation. Latino USA is the longest-running news and culture radio program in the U.S., centering Latino stories and hosted by Pulitzer Prize-winning journalist Maria Hinojosa. Follow the show to get every episode. Want to support our independent journalism? Join Futuro+ for exclusive episodes, sneak peeks and behind-the-scenes chisme on Latino USA and all our podcasts. Follow us on TikTok and YouTube. Subscribe to our newsletter. See omnystudio.com/listener for privacy information.

"Forever Shining" In 1976 brothers Tony and Chip Kinman founded the legendary Carlsbad punk band The Dills, who in just four short years crammed their music CV with highlights. Before they disbanded in 1980, The Dils had recorded classics like "Class War" and Mr. Big" opened for the Clash and appeared in Cheech and Chong's Up In Smoke. The Kinmans went on to form Rank and File, who are considered by many to be one of the first cowpunk bands around. Rank and FIle's rootsy stomp and melodic muscle powered them through three perfect albums--Sundown, Long Gone Dead and their self-titled 19897 swansong. The Kinmans had an uncanny ability to read the cultural room before anyone else--they were hardcore before it hit the suburbs and they were cowpunk before it was cool and with their next band Blackbird, they were techno metal before Korn and Linkin Park shirts at Hot Topic. The Kinmans went on to play in bands like Cowboy Nation and Ford Madox Ford and sadly, Tony Kinman died in 2018. Which brings us to KInman's self-titled Kinman's new album. A stirring song cycle filled with acoustic numbers, Tex-Mex techno, the undulating rhythms and "Me And Tony" a streetwise tribute to a life in music with his brother, Kinman's new record sounds like nobody else. It's filled with unexpected sonic flourishes, heartfelt emotional ruminations, great storytelling and devastating beauty. It's bold and brilliant work. https://intheredrecords.com/collections/chip-kinman/products/chip-kinman-s-t-lp www.bombshellradio.com (http://www.bombshellradio.com) www.stereoembersmagazine.com (http://www.stereoembersmagazine.com) www.alexgreenbooks.com (http://www.alexgreenbooks.com) IG + BLUESKY: @emberspodcast EMAIL: editor@stereoembersmagazine.com (mailto:editor@stereoembersmagazine.com)

Whippoorwills, bob whites, and chickadees. How do we decide the names of birds and what to call their calls? Plus, the last syllables of Arkansas and Kansas are pronounced differently, but they come from the same etymological root. And: What's the best word to describe your relationship with someone who's less than a friend but closer than an acquaintance. Is that person one of your friendlies? Also, knobbly monster, cuate, to have one's bum in the butter, the meaning of confirming, Kelly days, a quiz about common bonds, to have a goat's mouth, antidisestablishmentarianism, a Tex-Mex casserole dish, and more. Make no bones about it! Hear hundreds of free episodes and learn more on the A Way with Words website: https://waywordradio.org. Be a part of the show: call or text 1 (877) 929-9673 toll-free in the United States and Canada; elsewhere in the world, call or text +1 619 800 4443. Send voice notes or messages via WhatsApp 16198004443. Email words@waywordradio.org. Copyright Wayword, Inc., a 501(c)(3) corporation. Learn more about your ad choices. Visit megaphone.fm/adchoices

Here's your local news for Tuesday, November 11, 2025:We explain why Verona city leaders decided to cut ties with a third-party surveillance contractor,Get the details on a bill that would put a cap on Wisconsinites' utility rates,Hear what climate advocates have to say about Alliant Energy's new rate case settlement,Unscramble the recent chaos around SNAP benefits,Indulge in a Tex-Mex feast,Describe what it takes to treat eye injuries in birds,And much more.

Michael Berry serves up spicy takes on Texas politics, a mysterious death in Buffalo Bayou, and the ultimate Tex-Mex debate: warm vs. cold salsa. With listener calls, Shirley Q Liquor’s birthday gossip, and Briscoe Cain’s cowboy cosplay, it’s a wild ride through Lone Star drama, flavor, and fun.See omnystudio.com/listener for privacy information.

Football and golf talk live from Dirty Martin Place in Austin, Texas every Saturday night on KLBJ radio with hosts Ed Clements, Scotty Sayers and former PGA Champion Mark Brooks.  Ben Clements from The End Zone Club joins as well.   Brought to you by Covert Lincoln, ABC Bank, The Salt Lick Barbeque, Maudie's Tex-Mex, The Muny Conservancy, Zilker Belts, Edel Golf and Donald Ross Sportswear.  

This one comes with a bonus. Josh brought along his songwriting partner and recording engineer, John Pedigo. So, yes, we talked about Josh's new album, Stuff, but we ventured far afield to explore the tattoos on Josh's "trash leg," BlueChew commercials, the official Tex-Mex dish of Dallas, and lesbians gentrifying Oak Cliff. Buckle up and prepare yourself for some snort-laughing. Consider subscribing to D Magazine. Print makes the podcast possible.

En este episodio, Bobby Pulido se sienta a hablar como nunca antes lo había hecho. Detrás del ícono del Tex-Mex y los 30 años de carrera, hay una historia de dinero, errores, reinvención y una nueva misión de vida.Bobby cuenta cómo pasó de ganar millones en sus primeros años de fama a quedarse sin un peso y tener que empezar de cero. Revela lo que aprendió sobre el dinero, las finanzas y la fama; cómo cambió la industria musical con el algoritmo, los bots y los artistas comprando playlists; y por qué tomó la decisión más inesperada de su vida: dejar los escenarios para lanzarse a la política en Estados Unidos.Prepárate para conocer al Bobby Pulido que nunca habías escuchado.

In this episode of the IC-DISC Show, I sit down with Randy from Trinity Bay Capital to talk about how specialized capital advisory bridges the gap between growing companies and the financing they actually need. Randy spent 17 years in traditional banking at First City and other institutions before moving into capital finance in the mid-1990s. His transition came from frustration with banking silos that prevented common-sense solutions for growing companies. After traveling extensively as a capital finance professional and later serving as president of a bank, he launched Trinity Bay Capital to help companies access everything from asset-based lending to purchase order financing. His approach differs from typical brokers because he pre-qualifies deals using his banking expertise, then targets just three carefully selected lenders rather than shotgunning dozens of institutions. What makes Randy's work compelling is how often he solves problems without charging fees. One client I referred received three competitive term sheets that gave him leverage to renegotiate with his existing bank, getting everything he wanted at no cost. Randy's focus on matching companies with conventional banks whenever possible, even when capital finance would pay higher fees, demonstrates how his business model prioritizes client outcomes over transaction volume. His internal 48-page reference guide of specialized lenders reflects decades of relationship-building across oil and gas, maritime, manufacturing, and distribution sectors. Randy's philosophy that "I don't need to work, I do this because I enjoy it" explains why 75% of his pipeline comes from Texas energy companies that conventional banks won't touch, and why he celebrates when clients find better deals elsewhere.     SHOW HIGHLIGHTS Randy turns down fund management opportunities that would pay more because accepting them would recreate the banking silos he left to escape. Trinity Bay Capital targets just three carefully selected lenders per deal instead of shotgunning 12-20 institutions, achieving 95% term sheet success rates. A construction mat company couldn't get financing because their primary assets wear out quickly, until Randy found lenders who advance directly on depreciating equipment. Randy helped a frack pipe manufacturer secure $30 million after eight conventional banks declined, simply by knowing which bank was allowed to do oil and gas deals. One client found a better deal independently, and Randy celebrated it instead of pushing his commission, telling him "as long as I can work with you, that's awesome." Randy's success fee from conventional banks is often reduced compared to capital finance companies, but he always takes clients there first because it's what they deserve.   Contact Details LinkedIn - Randy Gartz (https://www.linkedin.com/in/randygartz/) LINKSShow Notes Be a Guest About IC-DISC Alliance Randy GartzAbout Randy TRANSCRIPT (AI transcript provided as supporting material and may contain errors) Dave: Good morning, Randy. How are we today? Randy: We're doing great. How are you? Dave: I am doing great. Thank you. Where are you calling in from today? What part of the world are you in? Randy: Houston, Texas. Dave: Okay. Me as well. So I was just trying to think, how long have I known you? I think it's been over 20 years. Randy: It's been since the mid nineties. Dave: Has it been that long? Wow. So more like 30 years. Randy: Yes. Dave: We're getting old, my friend. Hey, I look a lot older than you did. That's subjective. So I've got some questions for you. Some I think I know the answer to, some I don't. Why don't we start? I'm a sequential learner. Let's start at the beginning. Where are you from originally? Are you from Southeast Texas? Originally? Randy: I'm an Air Force brat and I was born in El Paso, Texas. Dave: Okay. Randy: And we moved about every two years after that until I was in high school. Well, actually in high school I was at three different locations. And then starting from college on Texas a and an, I've been in Houston ever since. Dave: Why did I forget that you're in Aggie? Because where I went to school and I guess we've been able to get past that. Randy: I don't talk about that much. It's probably one of the main reasons a and m was good to me, but in my past. Dave: Yeah, no, I hear you. I'm just having fun with you. So I suppose moving every two years, that will help you learn rapport, building interpersonal skills, I suppose. Randy: Absolutely. That helped me go to city to city when I was traveling for capital finance companies and just introduce myself about a problem and just, hi, how are you? Who are you? What do you do? So yes, absolutely. Dave: So your degree from Texas a and m? Finance. Randy: Finance. And then I went to U of H and worked on an accounting degree. Dave: Okay. So what was your first job out of college? Randy: Oh, it was at credit training program for First City and Texas. Dave: Oh wow. They really had a great training program, didn't they? Randy: Two years long. Yeah, absolutely. We were working sometimes seven days a week and Saturday and Sunday the air conditioner wasn't working, wasn't on in building. And it's enough like it is today. Dave: No, I remember when I was at Arthur Anderson working one of our clients' weekends, those high rises had air conditioning on the weekends. You had to pay for it and we were not, were deemed worthy of air conditioning on the weekends. Randy: That's right. That's right. Dave: So you started out at traditional banking, Randy: Started at traditional banking, did that for about 17 years. First City and all of its precursors. First city in bank. Bank one, they finally sold to Chase. And then right after they sold to Chase, my manager at the time had gone to a capital finance company and he asked me to follow 'em. And that's when I got involved with Capital Finance. That was back in mid nineties. I enjoyed it. I enjoyed being on help companies. It wasn't like you're in silos at banks and the regulators can only allow you to do so much that there's so much more out there for companies to be able to provide them with growth capital, turnaround capital, acquisition capital that most people, most CFOs don't even know. And so I really enjoy that. I went back to conventional banking when I'm woman by the name of Mary Bass and I think you might know her. Dave: I know Mary. Yeah. Randy: She followed me for two years trying to get me to go to Redstone. Randy: Redstone was a small little bank. I didn't want to have anything to do with it. I didn't want to go to back to banking after I'd gone to Capital Finance and after two years of her calling me every two, three days a week when I was traveling three and a half weeks out of every month for four years Earth saying stuff like, rainy, where are you? When's the last time you saw your son pitch? When's the best time you were with your wife? What'd she do tonight? It's like, Mary, I'll interview. I've got to know that if I say no to this interview, you're not going to call me anymore. Well, I went on an interview, I met with David Chin Decker and he got me to go back to conventional finance and it was a good thing at the time, both he and Bob Hendrickson, who was president at the time of Redstone, had both grown up in the national division of First City's asset-based lending. Dave: That's Randy: What they were trying to bring over to this very small bank. We grew that bank from 58 million to 1,000,000,002 in three years. Dave: That is serious growth Randy: And most of those customers are still there. So it worked. But when you go on to other banks and all the silos that they have, you can't grow. You can't help companies as much as you would like if you know what's available. And I don't mean that to be mean to conventional bankers. Conventional bankers, I have all their respect or I respect them tremendously, but I just think that don't know what's still available. So Dave: It's Randy: Right going out there and trying to educate them to know, Hey listen, if you can't do this, here's what we can do. Dave: Yeah, no, I get it. And I know that as is typical in the banking business, most bankers don't serve at one bank for 40 years. There's always movement. And what I'd like to do though now is I'd like to skip forward to your May gig. I mean, I think the bottom line takeaway was your career was split between traditional corporate lending from the banker level all the way up to senior executive level. You've done the capital finance piece. It sounds like you wanted to create a new combination, new offering to the marketplace. So talk to me about what prompted you to start Trinity Bay Capital. Randy: I think, and I won't name his name, but I had just come back one day from booking an $85 million deal. I was by myself. I was doing all the settlement work. I was there for eight hours at this closing. And when I came back to the bank with all the paperwork and I walked in and I was really happy we got a large deal done, which eventually turned into a much larger deal. The first words out of my president's mouth was, Randy, any more deposits well understand. But this was a pretty good deal. And that together with all the silos that conventional banks have, the inability to do things that should be done, common sense things, but just conventional banks can do because of the regulators and because you can't put a hundred bankers out there and just let them be run out there and do everything they want to do. You can't do that makes conventional bankers conventional. But after being an capital financed group and also being at Redstone's Mezzanine and Equity Group, it taught me all the additional options that we have out there to be able to provide. So I thought at the time I was 63 years old, do I want to go to another bank? Am I tired of these silos? Yes, I am. I decided to just start my own company. I've been asked to take on funds and be able to lend our own money, but that would put me right back in the silos. Dave: Sure. Randy: I just enjoyed helping companies. It just makes me happy. And I wake up every morning, I come upstairs to my third floor office overlooking the bay and no silos, no having to sell every little credit card option that's out there. It just makes me happy. And so I know David, I don't know what I'd do if I retired. I never even considered it. I am enjoying what I'm doing now. I'm happy where I'm at and I'm happy making people happy. Dave: That is awesome. So help me understand who's like your ideal customer? What are the characteristics of the person you can help the most Randy: Fast growing companies, I mean, when you think of me as a broker, which I hate the term, there's 55,000 brokers out there. I trust five. Understood the difference. Lemme first start with the difference. The difference is that I've run credit departments, I've been on credit committees, I've been ping a bank. I know what banks can do and what they can't do. So when a bank can't do something, that is who should come to me, Dave: That Randy: Is who the banker should send me to. And it's not just because it's turnaround, it's not because they're in trouble. Maybe they're growing too fast, the lines of credit are going to be diminished, convince somebody just can't liven to leverage themselves up to the extent they need to take on the growth that they're seeing, acquisition growth where they're going to have to leverage your company with asset base collateral. Those are the type of things that we can do so we can actually help really good companies. For example, and unfortunately I say unfortunately for me it is, but 75% of my pipeline is oil and gas. I've been in Texas for 45 years. Oil and gas just follows here in Houston, Texas. And so just they call me that and maritime. So those two industries really can run our business alone. Although I would much rather have a lot of other manufacturer distribution and service companies than a lot of those companies. A lot of those CFOs owners of the companies, they have no clue what is available out there or why they can't get financing at the time. Maybe that's changing today, but at the time a lot of banks weren't allowed to venture into oil and gas. Oil and gas is a very cyclical industry, Randy: The ups and downs. If you don't do an oil and gas company in an asset based selection, you're bound to have trouble later on when the SLE falls because a lot of those assets can disappear. Randy: But on an asset based business, conventional banks can't do that. But not a lot of conventional banks are allowing their asset based lenders to do it today. So for example, I had a company that was a pipe manufacturer. They supplied from the pipe all the way to the dynamite and they had gone to eight different conventional banks, been declined every single time. When they came to me, I asked them, who'd you go to? Well, none of those guys have been to your deal because they're not allowed to. Their ownership was not allowing to do it. Took 'em to the first bank that I knew would do it, and we got that deal closed this year. A 30 million line of credit was with a $20 million accordion and well potential accordion they didn't need at the time because they were on the downhill run. But that bank knew how to do it. That bank, that lender knew how to do it. We knew who to go to. That deal got done. Dave: So let me just take a step back to make sure the audience understands. So your company doesn't actually yourself lend money. You're basically an intermediary between the capital markets, I guess primarily debt markets. Do you guys do any equity? Randy: We do some equity on the oil and gas side. I don't have that many providers on manufacturing distribution service, not oil and gas. Dave: It's mostly, yeah. And impart of what makes you unique is that you have, because of your background, you're able to match up the deal with the bank and want it simple Randy: For probably over 35 years. 35 years ago, a man by name of John Flatow at that time was at Briggs. Dave: Yeah, Randy: Put out this spreadsheet for me. And on the vertical column it had all of his customers on the horizontal column. It had everyone they could refer him to. What that did for me was realize that in the capital finance side where I was traveling throughout the United States, Canada, and sometimes Mexico, I was relating with so many financial providers and I've started taking down names and I've got a book, single page, probably 48 pages now of who does what likes, what their rates are, what their structure is. And so what makes us different than most other brokers is that, number one, I know what a bank can do and what they can't do. Randy: And when banks, we put together or I request all the financial information, all the documents that a banker would need in order that a financial officer would need, we put that together. We do our own pre-flight, which most all bankers now need to do to get credit to allow them to offer term sheets. We decide where the risk level is of each one of our customers after we decide if we can help 'em or not. Some customers don't have cash flow, they don't have collateral. Those two items combined make it a tough deal, impossible deal to do. But if they haven't waited too long, they're still survivable. There's so many options. We put together a pre-flight and then I go to that book and then we decide three up to three opportunities to take these financial providers. The difference between most brokers is most brokers don't know what they're looking at, don't know what's available, and they just chunking it out to 12 or 20 different institutions hoping something sticks. Randy: We go to three 95% of the time, we'll get three term sheets. Those are going to be at the right rate that the customer deserves and they're going to be the right structure. And then we take the closing and after closing, we help them negotiate or before closing, we help them negotiate the documents. We help 'em negotiate their term sheet and we get them through the entire process. Because most CFOs, well, I'm not going to say most, it's surprising how many CFOs don't know what's possible, don't know why a conventional bank can't help them and don't know why this other opportunity that's going to be 2% higher or more if the company's risk level is higher, why they have to do that. Many times, David, we'll have someone say, no, we're not going to take any of those term sheets. They're just too high. That that just doesn't make any sense to us. The structure's too tough, the administration's too tough. Okay, well get to more banks, go to more conventional banks, see if you can get your loan and if you can't come back, and that's where it's an education. It's an education that these CFOs need to go through it and they need to understand it to instruct their owners why they're doing what they're doing. Dave: And so you only get paid if you're able to successfully, Randy: We only get paid at closing at the closing table. We'll either obtain a success fee if it goes to conventional bank because if it goes to conventional bank, that's where I'm going to take it. That's what the client deserves. And it's always going to be a lower rate. It's always going to be less administration. And if I can do that, that's a win. Even though our fees are a lot of times going to be reduced because it's going to conventional bank and for that banker to be competitive, they can't pay our full fee. But if it goes to a capital finance company, the capital finance company is who's going to pay us. So the other doesn't have to pay us. If it goes to a capital finance company Dave: And if it goes to a bank are they Randy: Say bank, we need a success fee agreement Dave: From the Randy: We're going to be able to invoice the bank and at closing they'll pay us. Dave: Okay. So my listeners like stories. So let's talk about some examples. And again, I'm sure the client name will be anonymous, but give us just some stories to give us a sense of the types of deals that you guys can do. Randy: David, I'm going to throw out one that you referred to me yourself in front of some of your clients Dave: And Randy: We had a nice little discussion and at a later date, one of your clients called me for help. Dave: Yep, I know who you're talking about. Randy: Well, what we ended up doing is finding three other banks that could have helped him. Conventional banks. The client was definitely bank worthy, but his existing bank wasn't really working with him as much as they should have. While the client wanted the release of his personal guarantee at the size level that he was at, I had to educate him and convince him that since you're making every decision, you rule the company, you can do whatever you want to do with the company. They're going to want your personal guarantee to make sure that you stay in long. Randy: But that on the side, he deserved everything. He was, everything else he was asking for. He deserved a lower rate. He deserved a re amortization. So when he received the three term sheets that we provided him from other conventional banks, he went back to his existing bank and said, this is what I've got. And he got everything he was asking for the release of his personal guarantee. Well, he offered to pay me. There was nothing I could, I didn't do much. I didn't do anything extraordinary. It didn't take long to realize who he should be working with. So no charge. He went back to his original bank, got what he wanted and everybody's happy. So that's point. Dave: I know he was very appreciative of that. And that really goes to show the power or the ability you have to help clients. I mean, you effectively made a couple phone calls, I'm simplifying it, but you reached Randy: Out, it wasn't much more. Dave: You reached out to a couple people. You told 'em, Hey, this is a bankable deal. Their current banks may be taking advantage of 'em or doesn't see how bankable they really are, and this may be an opportunity for you. They threw out some turn sheets that was a wake up call for his current bank and they went ahead and because of the leverage he had of the other term sheets, his current bank suddenly became more reasonable Randy: And for no cost at all. He didn't have to get any appraisals, he didn't have to go through the underwriting process. The existing bank helped him. And yeah, bank that he was at is known as one of the most conventional banks in Texas. That's where he deserved to be because he deserved it. Dave: And I know of which bank you speak. Okay, well that's helpful. What about a deal, an example of somebody who wasn't as bankable and yet to go to the capital finance markets. Do you have an example of a deal like that? Randy: Sure. And it's not just because, I mean the company was doing well, but they were a provider of construction mats. So in other words, utilities are being put in, it's really muddy. It's been rainy. They provide their huge construction mats, large yellow equipment can go over, can drive over and not get stuck in the mud. Those mats are not that usable as collateral because they wear out real quick. Sure, sure. So who's going to do that? So we found a few companies that were willing to advance on those mats directly. Their existing company wasn't, their existing bank was not going to give them any more availability. If this company is growing and once we found them additional availability, the company has been able to grow. It's been able to find additional equity if they want it because once it started growing, they exists, said, I'm happy you're uncle and hunting. So they didn't want to do everything that we expected them to do was to go out and acquire other companies. We could have helped 'em grow to 200, $300 million. Dave: I've got you. Randy: Leon owner Dave: Just wasn't interested in Randy: All of a sudden the pressure was off his shoulders. I've got a great family, everything's taken care of. We're good. Dave: Okay. Randy: Now the issue with that is during the next dry season, he's not going to have the working capital to continue what he's doing. Dave: Right, right. Randy: He'll come back. Dave: Yeah. Randy: We expect that he'll come back. Dave: Okay. Randy: Is that what you were looking for? Dave: Yeah, yeah. Yeah. So I think you've kind of answered this question indirectly, but let me just ask you directly. So what is it that you enjoy the most about serving your clients in this capacity with your own gig? What do you enjoy the most about it? Randy: Well, even in my conventional bank days, I've always enjoyed ringing the bell and a deal gets done when we get a customer what he wants. And that is always endless. A struggle thing I can do. Dave: Yeah. Yeah. I knew that's what you were going to say. I know you John Flatow me, my wife. I mean we all relish serving customers in helping solve business problems for them. So that answer does not surprise me. Randy: Great. Dave: So that's coming from your perspective, what makes you different? What do your clients tell you about what makes you different? What are some feedback you've had from your clients? Randy: Well, we have an existing client right now that we're going to help him get purchase order financing Dave: And Randy: We're going to provide him an asset base loan and they purchase order facility on the side. And he found a conventional bank that agreed to do his deal that no other conventional bank would ever done at a fantastic rate, gave him 15 million instead of the 5 million he was asking for. Dave: Wow. Randy: Yeah. But he went there and he called me to tell me, Randy, I'm sorry I got bad news for you. I said, no, you found a great deal. As long as I can work with you. That is awesome. We'll get you the PO financing you take care of closing that deal at that bank and if they can't service it in the future, we'll take you back to through the banks that want to do it. Fact. That's great. That's still fine. So before he hung up, he said, Randy, you've really surprised me. I knew you wanted the sale of the asset based loan, but you're happy for me. You got the deal you wanted. I don't need to work. I do this, I enjoy it and it's I going to get the company the best thing I can get 'em. That kind of goes back to why did I start my own company, the stand my own company? Because conventional banks can't always do the common sense thing that the company means or we're doing it here. Dave: No, that is awesome. Yeah. I remember when you reached out to me and you started, I remembered thinking what a great fit, what great service you're offering that you're able to bring all of your expertise and because really what they're paying you for isn't your time, it's your knowledge is what they're really paying you for. They're not paying you for your time to reach out to 20 banks. A less the experienced person would do it is like the joke about the factory machinery that was down and they called in an engineer the story and he looked at it and he turned one screw, like half a turn and then gave him a $10,000 invoice and the owner was flabbergasted, why so much money? I need a detailed invoice. And his detailed invoice was turning the screw $1, knowing which screw to turn, $9,999. It's kind of the same way. Right? They're really paying you for your knowledge and your relationships, right? Randy: Correct. Absolutely. Dave: So what else, as we're kind of wrapping up here, what did I not ask you that you wish I had or I should have asked you? Randy: David, you're very good at what you do. You've asked me all the right questions. I've been able to tell you what we offer, why we're different, what we do. You've covered it. Okay, Dave: Well good. Well, I know you have helped many of my clients over the last 30 years in all of your different capacities, so I just wanted to thank you for that. You've always made me look good with my clients when I say, Hey, let me introduce you to Randy. Randy will take care of you. And that always makes me look good like this client, you had mentioned that you basically gave him leverage to renegotiate with his current bank. He'd been working on this problem for years and just was kind of hitting a wall because he sensed he could get a better deal, but he didn't really know how to go about that. He didn't really have the time and he didn't know if he just starts in the Yellow Pages. Well, I guess we don't have the yellow pages, but just starting at the eighties and just start calling all the banks. And then the problem is who you call at each bank. You can't just go to a retail branch and talk to the retail branch manager. So yes. Anyway, I appreciate over all these years you making me look like a star. Randy: You are one. David, I promise. Thank you for this opportunity. Dave: So I've got just one, two more questions and they're both fun. One is, if you could go back in time and give some advice to your 25 or 30-year-old self, what advice might you give to yourself Randy: And do what I'm doing now earlier? Dave: Yeah. That's the number one answer I get from my entrepreneur clients because almost, or my guest, almost all my guests had a similar path. They didn't just graduate from college and start their business. They didn't know, they didn't have any experience that always worked for somebody else for a while. Then they went on their own and they always have the same regret. They wish they'd been more courageous and done it sooner. So last one more. We're in Texas TexMex or barbecue? Randy: TexMex. Dave: Yeah. Randy: But worthy, I'll probably have both every week. Dave: Yeah. What's really good is if you find a place that's got great brisket tacos or brisket enchiladas, that kind of gives you a sense of both. So here's what a guest told me that I would have to agree with. He said it depends if it's average, I'm going to take the Tex-Mex. He goes, if I know that the option is too the barbecue place that's exceptional, and a Mexican restaurant that's exceptional, I take the barbecue because he said Tex-Mex has more capacity, more tolerance for average use, right? I mean, average Tex-Mex is still good, but average barbecue, not so much. Randy: I agree you 100%. Dave: That is great. Well, Randy, I really appreciate you taking time and I'm really excited to hear about what you're doing now and hopefully this episode will cost some people to reach out to you. We'll have your contact information in the show notes. So thanks again, Randy. Really appreciate it. Randy: Thank you David. Really appreciate it. Dave: There we have it. Another great episode. Thanks for listening in. If you want to continue the conversation, go to ic disc show.com. That's IC dash D-I-S-C-S-H-O w.com. And we have additional information on the podcast archived episodes as well as a button to be a guest. So if you'd like to be a guest, go select that and fill out the information and we'd love to have you on the show. So it we'll be back next time with another episode of the IC Disc Show. Special Guest: Randy Gartz.

How to Do a Full Day at Magic Kingdom in OrlandoFor many travelers, Magic Kingdom is the heart of Walt Disney World — the park that captures the essence of Disney storytelling and wonder. With iconic attractions, timeless parades, and dazzling nighttime fireworks, it's where fairytales truly come to life.Trying to see and do everything in one day can feel overwhelming, but with a solid plan and a few insider tips, you can experience nearly all of the park's highlights without feeling rushed. Here's our complete guide to doing a full day at Magic Kingdom in OrlandoArrive Early and Plan AheadTo make the most of your visit, arrive before park opening. Give yourself time for parking, security, and transportation to the park entrance via ferry or monorail.If you're staying at a Disney Resort, you'll have access to Early Entry, which allows you to enter select areas 30 minutes before the general public — an excellent advantage for tackling the most popular rides first.Before arriving, download the My Disney Experience app. You'll use it for everything from checking wait times to ordering food, making Genie+ selections, and finding character meet-and-greet schedules.Morning: Tackle the Big AttractionsThe first few hours after opening are the best time to check off the most in-demand attractions, especially before the midday crowds arrive. Begin in Fantasyland and Tomorrowland with:Seven Dwarfs Mine Train – The most popular ride in Magic Kingdom; do this first or reserve a Lightning Lane.Peter Pan's Flight – A whimsical classic that fills up quickly.Space Mountain – A must for thrill-seekers, this indoor coaster is best early in the day.Buzz Lightyear's Space Ranger Spin – A fun, interactive game that families love.If you're using Genie+, schedule your first Lightning Lane for Jungle Cruise or Big Thunder Mountain Railroad later in the morning.Late Morning: Adventureland and FrontierlandOnce the early rush fades, head to Adventureland and Frontierland for a mix of action, humor, and nostalgia.Top attractions include:Pirates of the Caribbean – A fan favorite with an immersive atmosphere and cool indoor queue.Jungle Cruise – Famous for its witty skippers and lighthearted storytelling.Big Thunder Mountain Railroad – A high-energy ride through the Old West.Tiana's Bayou Adventure – The newly reimagined log flume experience based on The Princess and the Frog.After these, you'll be ready for a well-deserved lunch break.Lunch and Midday RestFor lunch, Pecos Bill Tall Tale Inn and Café in Frontierland offers quick, customizable Tex-Mex dishes. If you prefer a sit-down meal, The Crystal Palace on Main Street serves a buffet with Winnie the Pooh and friends — great for families and air-conditioned comfort.Use the early afternoon to slow down. Orlando's heat and crowds peak between 1 p.m. and 3 p.m., so plan indoor attractions or shows:Haunted Mansion – A spooky but family-friendly favorite.It's a Small World – Classic Disney charm and a great place to rest.Mickey's PhilharMagic – A 3D show that offers both entertainment and a cooldown.Afternoon: Explore and EnjoyBy mid-afternoon, take time to explore smaller attractions or revisit a favorite ride. Grab a refreshing Dole Whip from Aloha Isle or a Mickey pretzel from The Lunching Pad.Keep an eye on the Festival of Fantasy Parade schedule — it's worth seeing at least once, especially for first-time visitors. The best viewing areas are near Liberty Square or Frontierland, where crowds are lighter.Evening: Dinner and FireworksPlan your dinner around 5:30 or 6:00 p.m. so you can enjoy the nighttime entertainment afterward. For quick service, Casey's Corner offers classic hot dogs and a great view of the castle. For a quieter sit-down meal, The Plaza Restaurant provides a relaxed atmosphere and comfort food favorites.After dinner, claim your spot for “Happily Ever After,” the park's signature fireworks and projection show. For the best view, stand in the hub area in front of Cinderella Castle or along Main Street, U.S.A. Arrive at least 30–45 minutes early for the best experience.End of the Day: Last Rides and FarewellWhen the fireworks end, linger a bit. Crowds will surge toward the exit immediately, so this is a perfect time to enjoy one or two final attractions. Rides like Pirates of the Caribbean, Haunted Mansion, and Space Mountain often have much shorter waits late at night.Before leaving, take a slow walk down Main Street, U.S.A.. The lights, music, and view of the castle make for a peaceful and memorable ending to your day.Essential Tips for a Perfect Magic Kingdom DayWear comfortable shoes – Expect to walk several miles.Stay hydrated – Bring a refillable bottle; there are plenty of water stations.Use Genie+ wisely – Prioritize high-demand attractions for maximum value.Take breaks – Duck into shows or shops to recharge.Enjoy the atmosphere – The best moments aren't always on rides.A single day at Magic Kingdom can be as magical as an entire vacation if you plan it right. With an early start, a flexible itinerary, and a few well-timed breaks, you can experience the best rides, shows, and dining without feeling rushed.Magic Kingdom remains the most iconic of all Disney parks — and even one full day here is enough to remind us why it's called The Most Magical Place on Earth. 

Country Rock Brother Duo, Tom and Nick Wolfe, rejoin us for a second round around the campfire to belt some tunes and have a proper laugh. Kick your Friday into gear and bring the weekend in strong as we laugh about the stories behind some the songs chosen, which shows more insight into the song writing processes they both implement in their day to day lives. This one is a ripper. Enjoy legends!Check out Tom and Nick's upcoming tour dates on their website here: https://www.thewolfebrothers.com/Follow the Wolfe Brothers on Instagram here: https://www.instagram.com/wolfe_brothers/Our new range of BBQ rubs with Lanes, the Italian Stallion and the Tex Mex, go live this coming Tuesday, 6PM AEST at lanesbbq.com.auBetter Beer: Zero carb cans are now available in Liquorland: https://www.betterbeer.com.au/Neds: Whatever you bet on, take it to the neds level: https://www.neds.com.au/SP Tools: Schmicker tools for an even schmicker price, use code "ALPHA" at checkout for 10% off and check out their brand new catalogue: sptools.comIf you want to keep up to date with what we're up to, the best way is to follow us on the socials down below:PODCAST INSTAGRAM: www.instagram.com/alphablokespodcast/PODCAST TIKTOK: https://www.tiktok.com/@alphablokespodcastPODCAST FACEBOOK: https://www.facebook.com/alphablokespodcast/Follow the boys on Instagram to check out their solo content too:Tommy: https://www.instagram.com/tomdahl_/Bandit: https://www.instagram.com/_thepoobandit_/ Hosted on Acast. See acast.com/privacy for more information.

Have we found Zorro the white pointer? Is Tommy the Pommy still alive? Is Deni Ute Muster the wildest event in Australia? All this and plenty more in this weeks instalment of talkback. Enjoy legends!Our new range of BBQ rubs with Lanes, the Italian Stallion and the Tex Mex, are live TONIGHT, 6PM AEST at lanesbbq.com.auBetter Beer: Zero carb cans are now available in Liquorland: https://www.betterbeer.com.au/Neds: Whatever you bet on, take it to the neds level: https://www.neds.com.au/SP Tools: Schmicker tools for an even schmicker price, use code "ALPHA" at checkout for 10% off and check out their brand new catalogue: sptools.comIf you want to keep up to date with what we're up to, the best way is to follow us on the socials down below:PODCAST INSTAGRAM: www.instagram.com/alphablokespodcast/PODCAST TIKTOK: https://www.tiktok.com/@alphablokespodcastPODCAST FACEBOOK: https://www.facebook.com/alphablokespodcast/Follow the boys on Instagram to check out their solo content too:Tommy: https://www.instagram.com/tomdahl_/Bandit: https://www.instagram.com/_thepoobandit_/0:00 - Intro2:30 - Knuckles Proper True Yarn6:30 - Carry Ons1:05:00 - Winning Yarn Hosted on Acast. See acast.com/privacy for more information.

Country Rock Brother Duo, Tom and Nick Wolfe, join us in studio for a yarn.Flying in from Tassie, Tom and Nick tell us their story from the very beginning, including growing up on a farm to finding their passion for music, playing in country pubs all the way to getting on to Australia's Got Talent. We discuss their positive attitude to working hard for a long time and how they've appreciated it to create what they have today and what experiences it's led to, including writing with Lee Kernaghan and how they adapted to the wheezer in the entertainment industry. This is a great interview with a couple of legends and is part one of a two part series, with part two around the campfire belting out some yarns. Enjoy trendsetters!Check out Tom and Nick's upcoming tour dates on their website here: https://www.thewolfebrothers.com/Follow the Wolfe Brothers on Instagram here: https://www.instagram.com/wolfe_brothers/Our new range of BBQ rubs with Lanes, the Italian Stallion and the Tex Mex, go live this coming Tuesday, 6PM AEST at lanesbbq.com.auBetter Beer: Zero carb cans are now available in Liquorland: https://www.betterbeer.com.au/Neds: Whatever you bet on, take it to the neds level: https://www.neds.com.au/SP Tools: Schmicker tools for an even schmicker price, use code "ALPHA" at checkout for 10% off and check out their brand new catalogue: sptools.comIf you want to keep up to date with what we're up to, the best way is to follow us on the socials down below:PODCAST INSTAGRAM: www.instagram.com/alphablokespodcast/PODCAST TIKTOK: https://www.tiktok.com/@alphablokespodcastPODCAST FACEBOOK: https://www.facebook.com/alphablokespodcast/Follow the boys on Instagram to check out their solo content too:Tommy: https://www.instagram.com/tomdahl_/Bandit: https://www.instagram.com/_thepoobandit_/0:00 - First Gigs & Starting Out13:10 - The Grind in Music25:00 - Writing Music31:00 - Australia's Got Talent41:00 - Working With Lee Kernaghan49:00 - Adapting to the Wheezer1:00:00 - How Each Brother Approaches A Gig1:09:00 - Ain't Seen It Yet1:21:00 - Living In Tasmania & Farm Life1:40:00 - Benefits Of Music Collaboration1:49:00 - Reflecting On Older Songs1:54:00 - Guest Questions Hosted on Acast. See acast.com/privacy for more information.

It's getting warmer Joe.We have one incredibly pumped co-host this week and it's the one who shits the most because of the mighty Broncos getting the job done. Slushie season is coming up because of the heat and there's some generational sack getting around in the news before covering the UFC as well as the NRL GF in the sport. A very cartoon heavy episode in Poo's Reviews, including a fun guessing game to bring it all home. Hoping to see all you legends at Kilkivan Rodeo this weekend, enjoy trendsetters!Our new range of BBQ rubs with Lanes, the Italian Stallion and the Tex Mex, go live this coming Tuesday, 6PM AEST at lanesbbq.com.auBetter Beer: Zero carb cans are now available in Liquorland: https://www.betterbeer.com.au/Neds: Whatever you bet on, take it to the neds level: https://www.neds.com.au/SP Tools: Schmicker tools for an even schmicker price, use code "ALPHA" at checkout for 10% off: sptools.comIf you want to keep up to date with what we're up to, the best way is to follow us on the socials down below:PODCAST INSTAGRAM: www.instagram.com/alphablokespodcast/PODCAST TIKTOK: https://www.tiktok.com/@alphablokespodcastPODCAST FACEBOOK: https://www.facebook.com/alphablokespodcast/Follow the boys on Instagram to check out their solo content too:Tommy: https://www.instagram.com/tomdahl_/Bandit: https://www.instagram.com/_thepoobandit_/0:00 - PBR Kilkivan + The Stable11:00 - Pigging With Poo19:00 - Other Weekend Antics29:30 - Cooking / Eating44:03 - Pub Of The Week51:46 - Alpha News1:25:17 - Poo's Reviews Hosted on Acast. See acast.com/privacy for more information.

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

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

He's back for the fourth time! Dan Buettner—National Geographic fellow, explorer, longevity expert, and creator of the Blue Zones—returns and this time we're diving into his brand-new New York Times best-selling book: Blue Zones: One Pot Meals.Dan and Rip roll up their sleeves and go page by page through his delicious new recipes—from savory Tex-Mex breakfast skillets to mushroom walnut bolognese, roasted cauliflower, creamy mac ‘n cheese, and even chewy oatmeal chocolate chip cookies.They talk about:Why long-term consistency is the only real longevity “hack.”How the world's longest-lived people eat (and why beans are still king).The flavor “secrets” revealed by analyzing 650,000 top-rated recipes with Stanford's AI lab.How Dan is bringing Blue Zones wisdom into kitchens, frozen food aisles, and even entire cities.Why all five original Blue Zones are sadly waning—but also, the exciting announcement of a brand-new Blue Zone that's on the rise.This conversation is equal parts mouthwatering, inspiring, and hopeful—and if you're ready to supercharge your longevity with easy, affordable, maniacally delicious meals, you're in the right place.Episode WebpageWatch the Episode on YouTube

"What would make a man pull a gun in a bar over a look?"In this wild and hilarious episode of The Ben and Skin Show, the crew dives into one of the most bizarre Texas stories of the week: a man at the Thirsty Turtle bar in North Richland Hills allegedly fired a gun simply because someone looked at him wrong during a Cowboys-Packers game. KT Turner delivers the scoop with his signature “KT Fun Tweets” flair, sparking a hilarious and heated discussion about bar names, outlaw legends, and the dangers of dirty looks.Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray then shift gears to a topic that hits close to home: Chili's canceling their iconic skillet queso. The gang passionately debates the queso shake-up, with KT mourning the loss like a true Tex-Mex loyalist. The new “Southwest Queso” gets dissected ingredient by ingredient, sparking a queso war that's both mouthwatering and hilarious.

Building successful businesses often requires embracing opportunities that find you rather than forcing predetermined plans. In this episode of Building Texas Business, I sit down with Gregg Thompson, who runs multiple ventures with his brothers including landscape operations, nurseries, and the beloved Tiny Boxwoods and Milk & Cookies restaurants. We talk about how their family business evolved from a high school lawn mowing operation into a diversified enterprise spanning Houston and Austin. Gregg shares how their restaurant concept emerged accidentally when customers kept lingering at their West Alabama nursery, leading to an "accidental" expansion into hospitality. He explains their approach to hiring entrepreneurial people and giving them autonomy, plus how they've built robust back-office systems that support everything from landscape project management to baking croissants. The conversation reveals how measuring margins and sharing financial data across divisions creates a culture where creative people start thinking about gross margins. His philosophy centers on being in the "yes business" rather than automatically rejecting new ideas, combined with the belief that there's no limit to what you can accomplish when you don't know what you're doing. This mindset helped them navigate from municipal bonds to nurseries to restaurants without getting paralyzed by industry expertise they didn't possess. SHOW HIGHLIGHTS Sometimes the best business opportunities come from customers eating sandwiches in your nursery at lunchtime, leading to "accidental" restaurant concepts that nobody planned. Giving employees autonomy to try new things without permission first creates innovation - even when it occasionally surprises leadership with what they're attempting. The difference between a good business and a bad business is the back office - if you can't measure it, you can't fix it. Being in the "yes business" means not automatically saying no to employee ideas, since people bringing suggestions are stepping outside their comfort zones. There's no limit to what you can do when you don't know what you're doing, because you don't see the barriers that "experts" assume exist. Family businesses work when siblings have completely different skill sets that complement rather than compete - finance, construction, and wholesale trading each requiring distinct talents. LINKSShow Notes Previous Episodes About BoyarMiller About Thompson+Hanson GUESTS Gregg ThompsonAbout Gregg TRANSCRIPT (AI transcript provided as supporting material and may contain errors) Chris: Hey Greg, I want to welcome you to Building Texas Business. Thanks for taking the time to come in. Gregg: Yeah, my pleasure. I'm really excited about this. Chris: Well, you've got a great story to tell. I can't wait to hear more of the details. So let's start. Just tell us about your businesses. I know there's more than one and kind of what it is that you're doing out there and what you feel like those businesses are known for. Gregg: So I work with two of my brothers and I work with a great partner on the restaurant side. And we have, I think, an interesting little business. I was asked about a year ago to do a little speaking engagement about our company and landscape architecture. That's how it all started. And they asked me to do a quick recap of our company, the history, kind of like this. And I started jotting down timelines and I thought, this is dry. There's really more to how it started. That's all I thought. What was really the genesis of it? How did we get here? And so I call it my dad's lawnmower story and I'm 61 and I had three brothers and we all grew up just working around the house and mowing yards and doing chores and getting allowance and all that stuff. And I think that's how we evolved to where we are today in terms of just being willing to get out and work. And my older brother Lance officially started our landscape company when he was in high school. We all had Chris: Really, Gregg: We all had jobs and chores and I worked at Baskin Robbins. I had one brother that worked at a gas station and Lance was always the most successful entrepreneur. Mowing yards. Well, yeah. So we all mowed the yard and we all got our little allowance and that was great. You get the satisfaction of mowing the yard and finishing and then you get a little economic reward from your dad In the form of an allowance. But Lance was always just really good at making money When we were kids. He bought a new motorcycle when we were kids and I bought a used one. He bought a brand new car when he was in high school, 10th grade off the showroom floor and then traded that in and bought another one. This was like 1980. And so he just was very scrappy and entrepreneurial and was working at a nursery not too far from here over on a sacket. And a lady came in Mrs. Presler and bought a bunch of plants and asked if he could come by and plant them over the weekend. And so he did it. And that was officially his first client. She lived around the corner from us and I'm sure Lance did a good job and she loved having this guy around planting and stuff. And she told some friends and we just evolved and he was wrapping up high school and started making a little bit of money. And by the time he graduated he had some people that wanted projects and he's a really interesting guy. He had really bad dyslexia when he was growing up, still has it. And so school didn't come easy for him, but he had dyslexia and a DD, all those things can be really secret weapons if you know how to work around them. And he just had the ability to visualize things. He's always been into aesthetics and building. And so I think that really gave him some tools to just keep going with this landscape Chris: Thing. And then you ended up joining them at some point. Gregg: And so I went off and did the whole college finance thing and got into the municipal bond business and did that for a few years and I'd helped him with his books, a little glorified bookkeeper when he was starting. And in the early nineties we had talked about he was still growing and had a few employees and a few trucks and moved to some different locations and we just talked about me coming over or getting somebody else in to be the CFO and operations person. And it really wasn't that big at the time. And so I left my job in 94 and joined them and we were just around the corner over on Edlo. We leased some space over there and started a little bitty nursery as well as landscaping. And it was an accidental nursery. It was really a holding yard, and we would get all these plants delivered, we'd buy direct from growers and get all these plants delivered and put 'em in the holding yard and it looked like a nursery. And so people would stop in and want to buy plants and we thought, you know what? Let's see if we can open a nursery. And so that's how the retail nursery Chris: Started. Sometimes you find the business Gregg: And sometimes they find Chris: You. Gregg: Yeah, I call it the accidental nursery. And it was a great location and we were able to secure the real estate and buy it. And then we had some real estate trades that allowed us to move and grow a little bit. And so that was 94. And then that growth occurred throughout the nineties and in late I think 98, we sold that land and moved to the current location on west Alabama. And then we also moved our crews and our administrative offices over to West Park in six 10. And we opened a wholesale nursery there. We bought about eight acres of land there. And that's become the biggest part of our business on the landscape and nursery side is the wholesale. So we sell to other landscapers and over the years we've just grown and we have these divisions. We opened an office in Austin, Lance lives in Austin now. He moved in about 2000. And so we operate out of both cities. We have nurseries in both cities. And then probably our most visible business to the public is the restaurant side. Tiny box woods and milk and cookies. Chris: It keeps me fed. Gregg: Yeah. Well, I wish I could say it was a master plan, but it's been a fun plan. Chris: So I've always been curious how did you go from a nursery and landscaping into the restaurant business? Gregg: So that's I think a fun story too. So nursery people are kind of like book people, book people go and hang out at libraries and bookstores and they just want to be there around things that they love. Plant people are the same way. And our little retail nursery on West Alabama is a really beautiful place and people would just come and hang out. They would come over and on Saturdays there would be three or four people that were there every Saturday just walking around. They'd buy a few things, but they just wanted to be there. A little bit of an oasis. It is. And a lot of the mom and pop nurseries have gone by the wayside over the years. And so it was just a real pleasant space. It's the best patio in Houston. Well, thank you. And so one day, this lady was over there at about noon and she was walking around and she was eating a sandwich and we'd always joked about how people wanted to just be there and hang out and move in. And we got a lot of comments like that. And I saw this lady eating a sandwich just walking around. And so I just imagined that she was there on her lunch break and just wanted to hang out there. And so I called my brother Lance, and we talked probably six or seven times a day. We're always just calling and checking on things and riffing a little bit. And I said, we need to think about Dale coffee shop or restaurant. We've got this beautiful space and people want to be here, so we've got the captive audience and we have a place where they want to be. Let's sell the sandwich or a cup of coffee. We talked about a coffee shopper and we didn't really have a vision. And he said, that's the worst idea. That's a terrible idea. And I was putting this pitch on him. We've got the land, we had the building where I thought we could do it, and we were just using that for storage and mostly for Christmas trees. We sell Christmas trees once a year and we storm in there for about 30 days and otherwise just building was just storage. And I said, we've got the real estate and we can find somebody to cook. I had no idea what I was talking about. And I said, we've got an HR department, we've got the back, we've got all that stuff that's really hard for first time entrepreneurs. We didn't have to sign a lease, we didn't have to learn about hiring people and firing all that sort of administrative stuff. That can be really challenging if you're just a chef and you don't know all that. So we had that in place and we thought, or I thought there wasn't a lot of downside, give it a whirl and if it doesn't work, it's not the end of the world. And he was like, no, that's a terrible idea. Terrible idea. And so I thought, okay, he's probably right. Little Chris: Motivation to prove him wrong. Gregg: Yeah. And so he called me the next day we were talking about stuff. He said, we could probably figure it out. We could probably find somebody to help with the kitchen. And we've got the back office. So he's putting the sales pitch back on me that I was putting on him. And we just decided we had a place where people want to be and they like being there and we're already selling products. Our products just happen to be plants And we could figure out the food part of it. Again, we're pretty naive about it. And so we just started working on it. We hired an architect, we know how to build things and renovate spaces, and we thought we could make it a real pleasant patio and we thought we could do all that pretty stuff. And then we got just incredibly fortunate and found this. He was a young man at the time. He's still pretty young, but I think he's 25 at the time. He's our partner. His name's Bardo, and he's just been the best partner imaginable. And he came in and he was a little bit like us. He grew up mowing the yard and he had a bunch of siblings, but really had this love of hospitality, really outgoing, loves to cook and loves to feed people. And we met him through a client of ours who would come by our nursery and she asked, what are y'all doing over there? And we told her and she said, I've got the perfect guy for you. Chris: How about that? Gregg: And so we think, we still talk about what a miracle all this stuff is, just how things lined up. But Chris: Well, a lot of entrepreneurs will say that being naive in the beginning was a blessing because had they known what they were getting into and all the reality of it, they probably wouldn't have done it. Gregg: Yeah. I call that there's no limit to what you can do when you don't know what you're doing because you're not. That's a good one. You don't know the barriers that are there and you're naive. And if you knew all the stuff that's involved, you would probably be not always. It's tough to think through everything, especially when you don't know what you're doing Chris: Well, and I say just put your head down if you're passionate about it, which you all clearly are. Put your head down and just keep going and you figure it out as you go. Gregg: Yeah. And we did a lot of that, a lot of problem solving and figuring it out. And Baron was just amazing. He learned a lot of skills as we were building this building and he learned how construction works and he learned how software works and he had a really interesting sort of chefy background, but had never been run a restaurant and built one. So it was great. We all developed great tools and we called Lightning in a bottle with the first restaurant. So that's Tiny Boxwood. That's tiny boxwood. And then, let's see, and then in 2010, another one of those little bitty miracles happened and we were able to buy the old JMH grocery Chris: Store in Gregg: West University just through happenstance. I was out walking my dog one night and ran into this guy and he told me about it might be for sale. And so we opened that restaurant up and turned it on in 2011 and operated that for about five years. And we had this little bitty space in the middle between, there's a bank in there, and then we had the restaurant and then there was about 1700 square feet in the middle, and we just held that We wanted to see how everything worked with the neighborhood. We wanted to be good neighbors and see how the traffic flows. Parking's such a big deal in any retail establishment. And we just wanted to see how everything flows. And we didn't really have a vision for that space, but we spent a lot of time talking about it and we designed different things and had different ideas. And then about not quite, it's coming up on 10 years, I think, eight or nine years, we opened milk and cookies. We designed that around the concession stand over in West University, that little baseball walkup window. We didn't have enough parking to allow us to have a restaurant where you walk in and have seats. So really out of necessity, we did the walkup window that we thought was really charming, But we couldn't even if we wanted to, we didn't have the parking Chris: Right. And everyone loves it. Gregg: And everybody loved it. And so that has really developed into just a really fun and interesting part of our business and very visible. And people love it. It's like a little bitty Disney world. Everybody kind of shows up happy and leaves happy and the tickets aren't big tickets. And we've made some fun connections with people. And we've opened three of those in Houston and one in Austin. And then we're opening one in the Heights right now. It's under construction. Chris: I saw something about that in the little area there in the Heights. And they've got some other shops and things around there. Gregg: Yeah, we've got these Chris: Milking cookies. I was there this morning, so it's too close. It's dangerous. Gregg: Yeah, it's been an interesting business. Chris: I don't know how my youngest daughter would've made it through high school without being able to go to milking cookies on the way. But my biggest question is who came up with the chocolate chip recipe? Chocolate cookie recipe. Gregg: So I would love to take credit for that. I had nothing to do with it. That was my brother, Lance and Baron. And Lance has just always been a cookie guy. He's chocolate chip cookie. The greatest thing. Wasn't a real big cookie guy, but he's like, I want to have the best cookie. It just got to be off the chart. And he's one of those guys that everything's got to be the best. It's like he has these visions of things and he just wanted it to be the best. Chris: Well, he succeeded. If people haven't had it, they need to go try it. Gregg: Yeah, thank you. Chris: Hands down the best. Gregg: They've become popular. They've taken on a life of their own. And so he and Baron worked on just these different iterations of different ingredients and recipes and processes. And I got the benefit of taste testing for about six months and then stumbled into a little recipe and process. It seemed to work. That's great. And we've stuck with it and it's been really fun and successful. And we built the milk and cookies was really born out of the cookie. We sold the cookies of the restaurants and we'd get a lot of people that would come. They would pick up their kids at school and come and have milk and cookies that they'd sit at the bar in the restaurants. And Baron, to his credit, thought we could build a little business around pastries and the cookie. And we started doing ice cream and coffee. And so we made it what it is today, but it was really born out of that little cookie. Chris: Yeah, that's amazing. So three different businesses, you can't do that. You can't even do a business, no alone. Three different concepts without a good team. So what have you learned over the years that's helped y'all hire the right people? What kind of processes? What's been the learning and the journey around that? So critical to Gregg: Success? Yeah, it is. People are everything. It's a cliche, but it's true. People are everything. Hiring is anybody can hire. You need to know when to fire, getting the right people. I'm not a great manager of people, so I tend to delegate a lot. And I like to hire people that are entrepreneurial themselves and I like the back office and the numbers and the analysis, and I like to be involved in a lot of discussions and problem solving, but I like to delegate a lot. Give Chris: 'em autonomy. Gregg: Yeah, I give 'em a lot of autonomy. We have another saying that if you're not making mistakes, you're not trying hard enough. It's like when y'all were doing this, you made mistakes, I'm sure, and you figured stuff out. Oh sure. And you don't repeat and learning what not to do, it's just as important as learning what to do. And so that's how I operate. It's probably not the best form of management. And over the years we've gotten just some amazing people. We've got this one guy that operates our maintenance division. His name's Bill Dixon. He joined us over 30 years ago and he's created a little business within our business and it's great. He's had a great career and it's helped us build our landscape brand. And we've got some architects that are doing the same thing. We've got one coming up on 30 years. And then our back office, I think the back office, I've always said the difference between a good office or a good business and a bad business is the back office. You got to be able to count, you got to be able to report, and you got to be able to analyze and know if you can't measure it, you can't fix it. And so we've got a great back office and it's pretty robust for the, we do a lot of different things too. We do everything from landscape project management, building pools and fences and walls, and then baking croissants. We've got this whole range of accounting needs and back office needs. Chris: And is it all consolidated to kind of in the one back office space? We have Gregg: Space, what we call shared services, and it's really where we consolidate all of our accounting and we have different heads of different departments and different software for the restaurant side and payroll side, and then the landscape retail side. And that's been a lot of optimization and evolution that continues today. We just engaged a company to come and advise us on how AI can work within our existing software platform. Chris: Yeah, let's talk about that, just kind of innovation. What are some of the things you think y'all have done to innovate and keep the business progressive that's helped fuel the success? Gregg: I think a lot of it comes from the back office being able to report to our divisions. We have landscape maintenance, Houston, we have one in Austin. We have construction divisions, we have a retail division, a wholesale division. We have warehouse distribution. So we have all these different divisions. And I like the numbers piece and I like sharing that. And it's fun to see people that aren't real numbers. People look at 'em and make the connection between what they do during the day to how it translates into commerce and what does that mean in margins. And you see these really creative people that don't think of themselves as numbers people, and they start talking about gross margins and vice versa. We have a joke with Cindy Keen, who is our CFO. She's super great accountant and manager and does a lot more than just accounting, but she's pretty creative. And we've got these numbers, people that probably never thought of themselves as creative that really are. And so it's fun to see all that, but we rely a lot on software and accounting and reporting and trying to measure things where we can. And it's just a continual optimization. Chris: It sounds like you created a culture around focusing on the numbers and the margin, the details of how do you drive Gregg: Profitability Chris: In everything you do, right? No matter what role you have, that's part of the culture Gregg: You've created. So at the end of the day, if we're not making a profit, nothing else matters. We can talk about all this Nice pretty stuff, but if you're not retaining earnings and making money, you can't give raises. You can't get bonuses, you can't do the things you want to do. You can't try new things. And so we have a robust reporting and accounting and we keep optimizing. We can just change some tools last two or three months and how we account for labor, not account for it, but how we manage it within the restaurants or the restaurants are. It's funny, I was listening to the p Terry's podcast that you did, and the stories he tells really resonate with me because every day you're getting out and you're managing, you're hyper managing everything from cost to sales to labor to time to percentages. And so we just continue to optimize and haggle and we have a lot of different skill sets in our meetings. And so it's a continual, I like to think of it as just an optimization. Chris: Yeah. So you mentioned just a minute ago that you don't fancy yourself as a manager of people. I probably begged to differ, but when it comes to leadership, how would you describe your leadership style and how do you think that's evolved over the last several decades of you doing this? Gregg: Well, well, thank you for saying that. My style is to be encouraging and be open. I try to be in the yes business, I call it the yes business where I don't just automatically say no to things and be open. And if somebody brings you an idea, they're really maybe stepping out of their comfort zone a little bit, something that they think might be worth it, or they may just try it on their own. It's funny, some people within our organization now just try stuff without even bringing it to me, which I love. And sometimes I'm surprised to hear they're doing it Chris: Within certain Gregg: Boundaries, right? Yeah. There's usually some boundaries. Sometimes they're like, okay, you could have talked to me about that. So I think hopefully my leadership style is encouraging and I've been accused of being too positive. People from my office that are listening to this will know what it's talking about. I'm usually overly optimistic on a lot of projections. And my accounting department has a bad habit of proving me wrong on more than one occasion. But I love the people we work with. I love getting to know 'em and see 'em grow, especially on the restaurant side. It's been really, the restaurant business was so alien to me. I didn't know all the components that would go along with it, but some of the really fun pieces have just been getting to know the people that work there Are, I don't know if you've ever worked in a restaurant, but I have. Yeah, they're hard worker. The back of the house, the dish guys, it's a hard job. And then you have the front of the house where a lot of, for some people it's career and it's hospitality, and that's their mindset and that's their personality and they're wonderful. And then you get a lot of people that are working their way through college or school or just want to work and make a little money. And so we've had people go through college and we've had some come and a couple have come and work in our accounting department. They went to U of H and got a degree in accounting and just had breakfast with a guy a couple of weeks ago that's wrapping up his accounting degree. And he wanted to know if there are any opportunities and just getting to see people grow. And Baron who runs the restaurant side, is really good about developing young people in general around what he wants. Chris: Well, I just know from experience on the restaurant side, your retention is remarkable. The same people, I've been a loyal patriot for years, and it's a lot of the same people there, which says something about what you're doing something really right. Gregg: Well, so what I did was stumble across Barron, and I would love to say that, but I've learned a lot from him and what he expects, he has really high expectations and loves. He would've been a great football coach. He loves to coach people. And he has these meetings where he talks about culture and words to use and how to present yourself and how to stand up, just really blocking and tackling around interpersonal skills and then the culture of service and hospitality. And he just does a tremendous job. And it's been fun for me to see that and see these young people develop and become more confident. And we've been doing it long enough now where some of the people that work for us when we started, or in their thirties and mid thirties and speak very fondly of their work experience. Chris: That's great. Let's switch gears a little bit. It's a family business and those aren't always easy. What have you and your brothers done to get along on video and make sure there's no real conflict? And how have y'all shared responsibilities or divided responsibilities? Because not every family business is really easy or successful. So anything that you can share in that Gregg: Regard? Yeah, that's a great question. And for me, I think it's pretty easy answer. We all do different things. My skill's a lot different than Lance. Lance. He's not intimidated by building anything. I've learned a lot about building and construction, landscaping, even the restaurant side of it, but my skills are more around the office finance management and really administration. And so we don't really step on each other's toes. Hopefully we compliment each other. I think we do, and we talk a lot and every day. And then my younger brother, Brad is really interesting too. He runs our wholesale division, which is really big division that we're not known for because it sells to the trade. And he's got a completely different skillset too. He's buying millions of dollars worth of plants and trees, and he's almost like an oil and gas trader. He's taken positions on these perishable products and moving 'em to other landscapers and manages a lot of people too. And he's doing over the counter sales. And we have salespeople that work with them. So we've all got different skills and we all contribute differently. And that's, I think really been the key to making it work. And we occasionally bristle and step on each other's toes, but it's pretty rare, thankfully. Chris: Well, it'd be odd if you didn't from time to time, but it sounds like one, you have different skill sets that y'all recognize and appreciate, and two, there's no Gregg: Ego Chris: Because that gets in the way of whether it's family or not. If you have partners in a business and there's some egos in the room that can lead to, and we've seen it here. I call 'em business divorces and they get ugly. I can Gregg: Imagine. We just have different skill sets, hopefully. I know Lance and Brad both very humble. Hopefully I am too. And we just love what we do. Lance is he loves to say, and I'm the same way. I'll never plan to retire. I want to be able to retire. I don't want to retire. There's a difference. There's a difference. One's a little more freeing and we've just got probably overuse the word fun, but we've got a fun business and we work with great, creative, scrappy, entrepreneurial, hardworking people and who we admire and respect and it's great. Chris: So you started in Houston, obviously and grown here that you've expanded out. Has having a business based in and expanding within the state of Texas you think been an advantage for you Gregg: Texas? So I listen to this guy, I don't know if you've ever heard a guy named Peter Zhan. He talks about geographics and geography and demographics and why some states and cities are successful and some countries, and it's been fascinating, but he says Texas is the greatest state in the world to do business. He says Houston is the greatest city. And he goes on to explain why. And Austin's right up there too. Texas is just, it has his reputation for being wide open and scrappy and entrepreneurial. That's true. It's a great place to start a business. The barriers to entry are pretty low. They're getting a little more, I say burdensome, but it's still pretty easy to just fire up a business. And there's a good labor force here. There's good distribution in the form of imports and exports from the ports. We've got one of the greatest ports in the world for sure. We've got I 10 running through here so you can distribute in and out of there. We've got low cost of energy, we've got low cost of food, we've got a ton of real estate, so it's a great place to do business. And Austin has exploded over the last 10 years and it's gotten a little more expensive to operate out of there. They've taken over the world too with tech and opportunities, and you've got this intellectual knowledge base there. And so Texas is just a great place to do business. We're looking to expand some of our little stores to other cities in Texas. Chris: That's great. Yeah, I agree with you. I think of Houston, especially as a city of opportunity. You see entrepreneurial spirited people everywhere and other entrepreneurs willing to support those starting out, which is the whole reason we started this podcast is to share knowledge, pass something on. And when you think about that, if you were to say something, one or two tidbits to an aspiring entrepreneur who may be listening, what would be your advice about taking that first step or something to maybe watch out for that may be around the corner? Gregg: Yeah. Yeah. So my overly optimistic personality would say, do it, measure the downside. Can you handle if it doesn't work? Worst case scenario, can you handle that? And if you can, the upside will hopefully take care of itself. But I say, go for it. I love to talk to young people that are thinking about starting a business or want to know how you do it. And I love to talk to them. And it's never too late. I love to had a lot of great conversations with older people that have retired or become empty nesters and started a little jewelry business, and then other people that have started wildly successful, much bigger public companies. And so businesses, it's such a creative endeavor and there's a gillion ways to make a living and to start businesses and to try things. And you never know what you can do until you give it a world. Yeah, I love, Chris: I'm always amazed at how the different things people do to actually have a business or make an income, it's fascinating. Some of 'em are obvious, and then there's so many that you're like, wow, I had no idea that someone would've a business around that. Gregg: It's really remarkable. And the more you drill down and get into it, and the more you discover how people have just built great businesses, wildly successful financially and big and small, and yeah, it's great. I love entrepreneurship and I love people that think about it and want to give it a whirl. Chris: Yeah. Well, it's obvious because y'all have been wildly successful yourself and been cool to see how it's evolved from just a nursery to, like I said, a restaurant. I mean people that are passionate about restaurants and can fail at 'em. And it's cool to see someone knew nothing about it, but have it be so successful. Gregg: Yeah. I'm probably a little too capricious about saying, we got really lucky with some of the people and we went into it not knowing, Chris: Well, no sub super hard work. Right? Gregg: Yeah. Chris: So all that to say, then you got all this going on, what do you do to just rest and recharge and find some time for yourself? Gregg: Well, so when my youngest, who's same age as your oldest went off to college, we became official empty nesters. And I had a couple, a little more time on my hands and I wanted to fill it. I'm not good with time on my hands. And so I was trying to decide between, I used to fly airplanes and I was trying to decide between flying or taking up golf. And thankfully I took up golf. It's a little easier to do every day. Chris: Tends to be safer on life expectancy Gregg: Too. If you fall out of the golf cart, it's not fatal. And so I play a lot. I've just become really passionate about golf. I love golf. And so I enjoy that. And Carol and I are traveling a little bit. We got a little place in Florida where we go to, and I still stay pretty busy with work. We are going back and forth to Austin a lot. Catherine, my youngest is still there, so I stay pretty busy. Chris: Good Gregg: Doing stuff I like to do Chris: And well, they say, right, you love it and passionate about them until work. Gregg: Yeah. Yeah. Chris: That's great. Alright, so last question is, do you prefer Tex-Mex or barbecue? Gregg: Oh, that's so tough because I was just at our little shop and somebody who works there who knows I'm into certain types of foods and ingredients and stuff, she gave me these great, because she knows I love chips. And she's like, oh, I got these, they're seed oil free and all this stuff and you got to try. I'm like, oh man, I'm going to have something to snack on. So I love chips, I love Tex-Mex and I love barbecue. But if I were to choose, I would probably choose Tex-Mex. Okay. Some of my early fondest food memories are Tex-Mex. Chris: Yeah. So it's funny, it's the hardest question that I ask on the podcast for everybody, and it's a hard one for me to answer, but I go to, when I've been gone traveling for a while, what's the first thing I want when I come back? And as much as I love barbecue, the answer text Gregg: Message. Yeah, it's our comfort food. I literally remember the first time I had chips and queso the day I remember where it was, where I was. And it just changed my life. Chris: Well, maybe there's a new restaurant concept for y'all to go after. It could be, yeah. Although there's a lot of competition here, right? Gregg: I know there's good competition. Yeah. Chris: Well, Greg, thanks so much for coming on. Love your story. Congratulations to you and your brothers and your whole team there for what y'all do. And again, from a personal standpoint, I love it. I take advantage of it being just two blocks away more times during the week than I care to admit. Gregg: Yeah. Well thank you and congratulations to you on your podcast. I just love that you're doing this. It's very entrepreneurial. It's like this, the definition of an entrepreneur is Chris: Trying something. Well, I appreciate that. We consider ourselves here. We talk about it all the time within our partnership that we're entrepreneurs. For sure. And to your point, we look for people that have that ownership mindset to work here because we think that's what makes this firm successful. And it helps us with our clients because our clients are entrepreneurs. And so I think we're, those connections help form deep Gregg: Relationships for sure Chris: With the clients that we have. And we think that's part of why we 35 years and going strong. Gregg: Yeah. That's great. Chris: Thanks again for coming. Appreciate you taking time. My pleasure. Take care of Hello. Gregg: I will. Thank you. Alright. Special Guest: Gregg Thompson.

Do you dream about a big pile of brisket? A hot dish? A corned beef egg roll? Well, do we have a show for you! Today the Coven (™) is talking about all our favorite and least favorite regional delicacies! Come for the Tex Mex, stay for the lingonberries and Detroit style pizza! In small talk, Hillary describes her Monday night concert going experience. Teens, tweens, and toddlers screaming for a kid named Malachi? Sure! Also, Meredith has an exciting time on a new (to her) mode of transportation. And our guy, Bear, has a big birthday! Cats - they grow up so fast!TSHE Recommends SneakersConnect with the show!This is your show, too. Feel free to drop us a line, send us a voice memo, or fax us a butt to let us know what you think.Facebook group: This Show Has EverythingFax Bobby Your Butt: 617-354-8513 Feedback form: www.throwyourphone.com Email: tsheshow@gmail.comAOL Keyword: TSHE

Legendary Massachusetts-born, California-based musician Peter Rowan is best known for his bluegrass roots. A practicing Buddhist, he did time in Bill Monroe's Blue Grass Boys as well as in the short-lived and epically important Old & In the Way with Jerry Garcia and David Grisman. However, his latest album 'Tales of the Free Mexican Airforce' celebrates the music of the Southwest and draws a throughline from Tex-Mex to bluegrass. Rowan has a long history with this music from his very first solo record, which includes the original recording of "The Free Mexican Airforce" as well as "Midnight-Moonlight." Both of those classic Rowan compositions got re-recorded for the new record and feature the late great Flaco Jiménez (as did the original 1978 recordings), who just passed away in July of 2025.In our Basic Folk conversation, we talk about Flaco's enthusiasm for Peter's music, the many collaborations they recorded. and why he included a recording of Flaco speaking on the album. Peter speaks about how immigrants and musical culture from Latin America are constantly inspiring him and keeping him patriotic. He also spoke about what keeps him aging well, what his energy and enthusiasm look like at 83 years old, and, of course, Bill Monroe's baseball team.Follow Basic Folk on social media: https://basicfolk.bio.link/Sign up for Basic Folk's newsletter: https://bit.ly/basicfolknewsHelp produce Basic Folk by contributing: https://basicfolk.com/donate/Interested in sponsoring us? Contact BGS: https://bit.ly/sponsorBGSpodsAdvertising Inquiries: https://redcircle.com/brands

Have you ever thought saving a dying business might be a fun challenge—or even a legacy move? Randy Cohen did. After building TicketCity into a $100M+ company from just $1,200, he figured reviving Z'Tejas (a beloved Tex-Mex chain in Austin) would be a way to give back and preserve something special. It wasn't. In this episode, Randy opens up about what really happened when he bought the restaurant chain out of bankruptcy and tried to turn it around. Spoiler: it didn't work. And the reasons why are something every entrepreneur needs to hear. Randy and I also talk about: What it means to be an owner vs. an operator How ego can wreck even the best intentions Why culture doesn't stick unless you're showing up every single day How COVID became the final gut punch that forced Randy to shut it all down  What it emotionally takes to walk away … and so much more! This one's raw, real, and loaded with hard-earned wisdom—especially if you've ever held on to a business too long or felt the weight of trying to keep it all together. Tune in now.  — This episode is part of the 8FE (8-figure entrepreneur) series, where we talk to entrepreneurs who have already passed the million-dollar mark.  — Key Takeaways: 00:00 Intro 01:40 Why open a restaurant? 08:49 Let's talk culture 14:36 Investing in a bankrupt business 29:42 When it's time to sell 34:13 What it emotionally takes to walk away 39:06 The price of not running your own business 47:25 What's next for Randy? 51:06 The Gathering of Titans 56:03 Advice for entrepreneurs starting out — Additional Resources:

We're back this week to recap our Weekends in Fun, talk Spartan shampoo for men, Dillon almost getting his ass kicked in a Tex-Mex parking lot, Tommy Fleetwood's son who stepped up, and Run it Back. Support us on Patreon and receive weekly episodes for as low $5 per month: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.patreon.com/circlingbackpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Watch all of our full episodes on YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.youtube.com/washedmedia⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Shop Washed Merch: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.washedmedia.shop⁠ • (0:00) Fun & Easy Banter • (12:40) Recapping this Weekend in Fun • (27:05) Dillon's Parking Lot Altercation • (53:15) Run it Back Support This Episode's Sponsors: • Squarespace: Check out squarespace.com/STEAM for a free trial, and when you're ready to launch, use OFFER CODE: STEAM to save 10% off your first purchase of a website or domain. • Rhoback: Use promo code WASHED20 for 20% off at Rhoback.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

On Alt.Latino we often discuss the way that traditions are recognized and expanded upon. Usually it's when we're talking about new artists. But this week we are spending time honoring two legends: Tex Mex accordion player Flaco Jimenez and Latin jazz pianist/composer Eddie Palmieri each died within the last few weeks. They were foundational to their respective musical cultures, products of two distinct Latino cultural and musical traditions who also expanded the idea of tradition with their musical visions. Tune in this week to see how Felix connects the dots between these two seemingly dissimilar icons — and hear some new music that also blends tradition with modernity.    Music heard in this episode:Orquestra Afro-Brasileira, “Saudação ao Rei Nagô” and “Obaluayê”Doctor Nativo, “Caminantes” feat. Roco PachukoteBikôkô, “The Other” feat. Isaiah Hull and “La Mano” feat Crystal Murrayday2k, “OBSSD” and “más q todoooooo”Flaco Jimenez, “Lucerito”Eddie Palmieri, “Una Rosa Española”  Audio and production for this episode was done by Noah Caldwell.Suraya Mohamed is Executive Producer for NPR Music.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

On Alt.Latino we often discuss the way that traditions are recognized and expanded upon. Usually it's when we're talking about new artists.But this week we are spending time honoring two legends: Tex Mex accordion player Flaco Jimenez and Latin jazz pianist/composer Eddie Palmieri each died within the last few weeks. They were foundational to their respective musical cultures, products of two distinct Latino cultural and musical traditions who also expanded the idea of tradition with their musical visions.Tune in this week to see how Felix connects the dots between these two seemingly dissimilar icons — and hear some new music that also blends tradition with modernity. Music heard in this episode:Orquestra Afro-Brasileira, “Saudação ao Rei Nagô” and “Obaluayê”Doctor Nativo, “Caminantes” feat. Roco PachukoteBikôkô, “The Other” feat. Isaiah Hull and “La Mano” feat Crystal Murrayday2k, “OBSSD” and “más q todoooooo”Flaco Jimenez, “Lucerito”Eddie Palmieri, “Una Rosa Española”Audio and production for this episode was done by Noah Caldwell.Suraya Mohamed is Executive Producer for NPR Music.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Breast Milk ice Cream…. Airbnb scam…. Drones using loud sounds to scare wolves…. Kind of a pretend nurse arrested in Florida…. Charges dismissed against Georgia man…. Top Streamers for the week…. New addition to New Highlander remake…. Mars, Gene Editing Cocoa plants…. Who Died Today: Brandon Blackstock 48 / Ray DeJon 63 / Leonardo "Flaco" Jimenez master of the Tex-Mex accordion 86…And Just Like That coming to an end…. Starfish dying, sea star wasting syndrome…. WNBA stop telling fans they're bad… www.FauciCoverup.com/Jeffy or www.blazetv.com/jeffyPromo code Jeffy, if needed?... Email: ChewingTheFat@theblaze.com. Game Show: What's The Lie?Contestant: Gina Kelley… Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Andy Samberg, Neil Campbell, and Mitra Jouhari join Scott to discuss their favorite Tex-Mex cuisine, the new season of “Digman!”, and why it took so long to get a second season. Then, positivity ambassador Sonny Price drops in to discuss why spreading positivity is so important. Later, dating coach Elizabeth Bitch joins to share her unique dating techniques. Get access to all the podcasts you love, music channels and radio shows with the SiriusXM App! Get 3 months free using this show link: https://siriusxm.com/cbb