Podcasts about tex mex

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.

Alex Strathdee had me on his podcast Before the Bestseller to talk about AI. Here is an AI summary: In the rapidly evolving landscape of book marketing, authors have long been told to master Search Engine Optimization (SEO). But as we move deeper into the age of artificial intelligence, a new, perhaps more critical, strategy has emerged: AI Optimization (AIO), sometimes called Generative Engine Optimization (GEO). In a recent episode of Before the Bestseller, host Alex Strathdee sat down with the legendary Thomas Umstattd Jr.—host of the Novel Marketing Podcast and a self-described “book marketing hero”—to uncover the strategies, struggles, and secrets behind getting AI to recommend your book over the competition. This isn't just about keywords anymore; it's about training the digital brain of the internet to recognize your authority. Here is a deep dive into the insights Thomas shared on how authors can navigate this new frontier. The Rainforest Cafe Lesson: Why AI Recommendations Matter To understand the power—and the quirks—of AI optimization, Thomas shared a telling anecdote from a recent family trip to San Antonio, Texas. When planning the trip, he didn’t turn to Google or Yelp; he asked an AI to build an itinerary for his family, specifically requesting fun activities for children. The AI recommended the Rainforest Cafe on the famous Riverwalk. While the Riverwalk is known for authentic Tex-Mex, the AI prioritized the Rainforest Cafe because it offered “animatronic animals,” fitting the specific prompt for “fun activities for kids”. When Thomas arrived, there was a 40-minute wait, while better, more authentic restaurants nearby were actively soliciting customers. The food at the Rainforest Cafe was, in Thomas's words, “awful,” but the establishment was thriving because it was the kind of place ChatGPT would recommend. The lesson for authors is stark but valuable: The goal isn’t to trick AI into selling a bad product, but to realize that AI recommendations can drive massive traffic. If you want your book to be the one readers find when they ask ChatGPT, “What should I read next?”, you need to understand how the AI thinks. How Does AI Know About Your Book? If you ask an AI model to recommend a book based on a photo of your bookshelf, it can do so with shocking accuracy because it analyzes the books in its Large Language Model (LLM). But how does your specific book get into that model? According to Thomas, one major source is piracy. Recent court cases have revealed that AI companies often train their models on massive datasets downloaded from pirate websites. While this sounds alarming, the courts have generally ruled this as “fair use” because the AI's reading of the text is considered transformative. Thomas offers a controversial take for nonfiction authors: piracy might actually be beneficial. If pirated copies lead to a million people reading your book and establishing you as a thought leader, you will likely make more money in the long run through speaking engagements and podcast invites than you would have from book sales alone. In the world of nonfiction, the idea itself is often less valuable than the execution and the authority of the author. However, AI training data usually cuts off at the top 7 million most popular books. If your book is new or hasn’t reached that threshold, the AI might not “know” it exists in its core training data. In these cases, the AI relies on external sources it can read, such as Goodreads. The Sycophancy Problem A major pitfall for authors testing their AI visibility is the “sycophancy” of current models. If you ask ChatGPT about your own book, it will often flatter you, telling you exactly what it thinks you want to hear. It might even hallucinate that your book is a bestseller when it isn’t. To combat this, Thomas developed a suite of “AI Knowledge Checkers” in his Patron Toolbox. These tools are designed to blind the AI from the live web, forcing it to answer only from its internal context window. This reveals whether the AI actually knows who you are or if it's just quickly Googling you to be polite. The Foundation of AIO: Your Author Website If you want to rank in AI recommendations, you must stop relying solely on Amazon or social media. You need a robust author website. Thomas emphasizes that the principles of SEO (Search Engine Optimization) and AIO are nearly identical. If you have been ignoring your website, you are already behind. Thomas highlighted three specific areas of your website that need to be optimized: 1. The Homepage Your homepage needs to be technically sound and content-rich. Thomas's toolbox includes a scanner that acts like a “curmudgeonly webmaster,” giving you a brutally honest score on your homepage's effectiveness. 2. The Book Page A common mistake authors make is having a single page listing all their books. For AIO, every single book needs its own dedicated, robust page. This page shouldn’t just be a sales link; it should be a service center for the book. It needs to include: Discussion guides. Sample chapters. Links to podcast interviews about the book. High-resolution maps (for fantasy authors). Editorial reviews. 3. The About Page Most authors write about pages that are too short and written in the first person (e.g., “I started writing when…”). AI struggles to rank the word “I.” Thomas advises rewriting your bio in the third person to create a narrative the AI can easily ingest and cite. A robust About page also protects your reputation, ensuring your website is the primary source of your life story rather than a third-party article. Off-Page Optimization: Earning the “Vote” Just like Google uses hyperlinks as “votes” of authority to rank websites, AI models determine what is true and important based on citations and links from reputable sources. This is “Off-Page AIO.” Podcasts as Backlinks For nonfiction authors, being a guest on podcasts is the most organic way to generate these authority signals. Every time you appear on a show, the show notes link back to your website. These non-reciprocal links are high-value currency for AI algorithms. Local Media and Journalism Don’t overlook local news. Local TV stations often publish articles without paywalls, making them easy for AI bots to scrape and index. Furthermore, major publications like The Wall Street Journal constitute high-authority sources because they have signed licensing deals with AI companies. Getting mentioned in these “legacy” media outlets tells the AI that you are a figure of importance. The “Timothy” Principle: Don’t Lose the Human Amidst all the talk of algorithms, scanners, and bots, Thomas ended the conversation with a vital reminder: AI does not buy books. Humans do. Thomas advises against creating corporate-style “customer personas.” Instead, he advocates for the “Timothy” strategy—identifying a specific, actual human being who represents your target reader. When you focus on thrilling that one real person, you avoid the trap of writing for a stereotype. You can talk to “Timothy,” ask him for feedback, and ensure your marketing actually resonates. Ultimately, the best marketing strategy is to love and serve your reader. If you do that, the algorithms—and the sales—will follow. Next Steps for Authors To help authors navigate this technical landscape, Thomas has made his suite of tools available at PatronToolbox.com. These include the website scanners, the AI knowledge checkers, and even a “hook identifier” that helps you find news angles for your book PR. As we look toward 2025, the authors who succeed will be those who balance technical optimization with genuine human connection. Tune in next week to Before the Bestseller when we are joined by Veronica Yager to discuss what it takes to make a book thrive in the coming year, including high-impact calls to action and the secrets of Kindle Unlimited.

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.

My friend Beau Bledsoe, Artistic Director of the amazing nonprofit Ensemble Iberica, recently messaged me that Max and Josh Baca of Los Texmaniacs were coming to Kansas City for a show and wanted to come on the radio to honor the recently departed music icon, accordionist Flaco Jimenez.  I, of course, said yes!  They were delayed in getting to the station before I had to sign off but we were able to squeeze in the conversation and performance you are about to hear.Los Texmaniacs are the Past, Present, And Future of ConjuntoMusic. Conjunto music may be a familiar sound to residents of Texas, but its worldwide appeal can be surprising. Conjunto is a uniquely American musical genre, originating in South and Central Texas, that blends European accordion music with Mexican rhythms and instruments like the bajo sexto. Combine a hefty helping of Tex-Mex conjunto, simmer with several parts Texas rock, and add a daring dash of well-cured blues and R&B riffs, and you've cooked up the tasty Grammy-winning Los Texmaniacs groove. Max Baca is a legend on thebajo sexto, a twelve-string guitar-like instrument, and his nephew, Josh Baca, is fast attaining legendary status on the accordion, with those two instruments creating the core of the lively conjunto sound. I've been privileged to see this amazing group play inKansas City, Montreal and early next year in New Orleans alongside some of my wonderful friends in Ensemble Iberica and Making Movies.  They are committed to their craft whilepreserving and protecting the music they so dearly love.  Icing on the cake -  Max co-wrote a song with my number onepretend boyfriend Joy Ely.Enjoy this musical performance by and conversation with  Max and Josh Baca of Los Texmaniacs!

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

Edgar Guevara, CEO, M Crowd (Mi Cocina, The Mercury, Monkey Bar)

Dana In The Morning Highlights 9/19Houston City College is looking for early 2000s fashions for a new courseCandente was featured in last year's Michelin Guide Texas - getting 2nd spot off Bellaire Blvd.FEEL FOOD FRIDAY: Cypress Mom helped daughter nail interviews and land new job

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

Unity isn't just a buzzword. It's the foundation for business growth and community impact. In this episode of Building Texas Business, I sit down with Jeff Williams, president of Graham Associates, to talk about how bringing people together drives both engineering success and civic transformation. Working with his firm who design iconic Texas projects including AT&T Stadium and Southlake Town Square, and during his three terms as Arlington mayor, he demonstrats how unity principles scale from boardroom to city hall. Jeff shares his approach to bridging generational divides through Friday "High Five" meetings that transformed skeptical baby boomers and millennials into collaborative teammates. His engineering firm rebuilt their office culture post-COVID by creating collaboration spaces and displaying core values throughout their workspace, showing employees they're not just designing roads but contributing to state-of-the-art hospitals. When people understand their larger purpose, engagement naturally follows. His upcoming book "The Unity Blueprint" captures lessons from leading Arlington through the pandemic faster than any other U.S. city, according to NYU research, and emphasizes that modern leadership requires teaching over commanding, with trust and value as non-negotiables for today's workforce. Success comes from transforming "my plan" into "our plan" through genuine input and buy-in, whether you're managing engineers or running a city. This conversation reveals how Texas businesses thrive by embracing partnerships over politics, with Jeff's $8 million citywide rideshare solution versus $50 million per mile for light rail proving that innovation beats tradition when unity guides decisions. SHOW HIGHLIGHTS Discover how weekly "High Five" meetings turned skeptical senior engineers into collaboration champions, bridging baby boomers and millennials Jeff details how Arlington saved millions by implementing $8 million annual autonomous rideshare instead of $50 million per mile light rail Learn why being the first U.S. city to run autonomous shuttles attracted Uber, Lyft, and Via to compete for Arlington's contract Hear how post-COVID office renovations with collaboration spaces and visible core values brought remote workers back to rebuild culture Jeff shares how a devastating referendum loss taught him that expertise means nothing if political consultants silence your voice Understand why the Medal of Honor Museum chose Arlington over Washington D.C.—Texas builds in years what takes decades elsewhere LINKSShow Notes Previous Episodes About BoyarMiller About Graham Associates GUESTS Jeff WilliamsAbout Jeff TRANSCRIPT (AI transcript provided as supporting material and may contain errors) Chris: In this episode, you'll meet Jeff Williams, CEO of Graham Associates and former mayor of Arlington, Texas. Jeff stresses the power of creating unity within a company to foster a strong culture and how training and developing your people it's critical to success. Jeff, I want to thank you for taking the time and welcome to Building Texas Business. It's great to be here. Jeff: Chris, it's always great to talk about Texas and especially business. Chris: Yes. So let's start with just introducing yourself and tell us what it is you do. What's your company known for? Jeff: Well, I own a civil engineering firm and we build communities. We design public infrastructure, highways, roads, utilities, but we also do sports facilities, churches, schools there. We've done a lot of different things. Some of our projects you might recognize in at and t Stadium, we were the civil engineers for it. And yes, we did work with the Jones family and we also also know Chris: Is Jerry World, right? Jeff: Absolutely. And it was an exciting project to work on and then it's amazing how well it's aged and still the top special event center here in the country. But then we've had South Lake Town Square, which was kind of the granddaddy of all of the town centers that's here and a really special place. Nebraska Furniture Mark. We got to work for Warren Buffett there and doing his grand scape development here in the Metroplex. But then we've also, we have Prestonwood Baptist Church, which one of the largest churches in the Southwest. So rewarding to be able to do that. And then we've got Westlake Academy, actually Westlake, Texas. We actually got to start from scratch there. It was a town that we got in on the very beginning. They had one subdivision and now they've got Fidelity's headquarters. Schwab is there, Deloitte, and then Viro, one of the most upscale developments in the state of Texas. So those are some of the fun projects that we've gotten to do. I think it's very rewarding. Chris: Yeah, no, I mean it sounds not just fun but impactful and kind of be able to look around and see how you've changed the landscape of your community, Jeff: Chris. That is so, so true. There's nothing better than to be able to take your family and friends to be able to show them what you've done, but even more importantly, to actually be at one of your projects and see people coming together and families enjoying a special place that we created. And of course that moves to unity and that's one of the things that I have grown to value more than anything else is bringing people together to make a difference. That's great. Well, Chris: We have the benefit here at Warrior Miller represent a lot of very successful real estate developers. And so I think I know our real estate team feels the same way is right working with the client to bring projects like that together and being able to, the benefit of doing the legal work for that and just see to go by years later and go, we worked on that project or that park or that building or that community center is really rewarding stuff. Jeff: Really is the mission of our company is to be an integral partner in building communities. Chris: I like that. So let's talk a little, I mean, what was the inspiration? Obviously you're engineer I guess by education, but what's been the inspiration for you to stay in this industry and build the company that you've Jeff: Built? Well, we just hit it. I feel like it's such an important part of being able to build these communities for people to live, work and play in. And then that actually led me to being actually recruited to run for mayor here in Arlington and to serve there. I served three terms as mayor. That's very unusual for engineers to move into that. I didn't realize it until after I was elected and there aren't many engineers that do that. But however, as an engineer, we have designed public infrastructure. We have to sell our projects to the citizens so many times we also understand schedules and budgets and being able to work through that. And so it really was a great fit for me there, although it's very challenging and people go, well, why would you do that? Well, the reason we'd do it, it's rewarding. It's the most rewarding job I've ever had. But it also is the hardest because you're working with so many different people. But it really increased my awareness that the last thing we need to be doing is to be having dissension and conflict all the time. Instead, we need to be bringing people together to make a difference and actually work on projects that can actually, people can get behind and have passion and discover their purpose. And then of course, the results of that have been actually to forge friendships. Chris: So I guess, how have you taken some of those lessons and lessons along the way and incorporated them into the company at Graham Associates to kind of build the team there? Jeff: Well, as I came out of serving as mayor, I ended my last term in 2021. We'd come out of the pandemic. There still were the lingering effects of it. People wanted to work from home. So however, in our business, in so many businesses, teamwork is a big part of what we need. Chris: Absolutely. Jeff: I read everything I could get ahold of because we are at the beginning of a technology revolution, but we also have societal changes that happen every few months or perhaps even sometimes monthly. So I needed to understand the young people, but also needed to figure out how to create an atmosphere to where our people wanted to be. So literally our offices, we redid everything in the way of so that we could be a very inviting place that our employees could be proud of, but also that our clients would want to come because those face-to-face meetings are still important. And then part of that impact too was that we try to create special places for collaboration and we have several collaboration rooms there. And so that was a key. But also in our Collins areas, we wanted to be uplifting. So in our kitchens we have those stocked, but we also put up positive phrases there that really epitomize our core values and we have our core values that our employees actually fed into. They're displayed everywhere. But then I ran into a roadblock because our older engineers said, Hey, why are we doing all of this? And then we started in on doing a Friday staff meeting where everyone came together and we call it our high five meeting, an opportunity for us to encourage each other and to be able to share some of the stories that happened that week. And man, my older engineer said, man, that's a whole hour of billable time that we could be having. And they didn't like it at all for the first couple of months. And then magic started happening. They started getting to know each other better. And so I had millennials getting along with the older baby boomers, they're an understanding each other and now they all look forward to it. And we do soft skill training and IT team building there also. But it is a time that we all look forward to and it built that camaraderie because we need teamwork and it helps to get them there. And so then I still allow my people to work one day a week at all. But then our project managers actually make the decision on how much more if someone wants to work from home more because it depends on the project and what we've got going, but yet our team understands now that they've got to be able to build those relationships. Well, I like what you pointed Chris: Out there is it's not a one size fits all game. You got to be flexible and listen. And I think as leaders, if you can communicate that so that your employees understand that they'll understand when you can't be as flexible as maybe they would like because the circumstances don't warrant that. But then when you can, you allow it, Jeff: Chris. That is so true, and you've got to value people and be able to listen to them. No longer can a manager when they ask you, why are we doing something? Because you can't say because I said so. Chris: No, Jeff: It's Chris: Because it's the way we've always done it. Jeff: Oh yes, that's another great line. That is a dinosaur that can't act more. But it's actually exciting to be able to share with our people why we're doing things and to be able to understand the big picture of that, Hey, this isn't that You're just designing a roadway to a hospital. You are contributing to the overall wellbeing of actually being a part of the team that constructs a state-of-the-art hospital that, Chris: Well, I think the other thing you've discovered, we see it here. It was certainly part of our culture before COVID and it's become an important part post COVID to regain connection. And that's getting people together in community, in the office, lunches, happy hours, breakfast, whatever, because then you use the word magic started to happen. I think that's right, that as we gain connection with our coworkers, that helps with retention, it helps with collaboration because we get to know each other a little better. Especially important I think not just in a post COVID world, but in the multi-generational office that we're dealing with. Right? Four and five generations in one office together don't necessarily see things eye to eye, but if you get to know somebody, you can break those barriers. Jeff: That's right. And that leads to something else that I've discovered. Even if you're an introvert and you think you don't need other people, it is amazing because God made us to live in community. And when you're coming together and aligning people with a purpose and you are working together, suddenly those barriers get broken down. And it doesn't matter the age difference, the color of your skin, all of those differences disappear because you're working together to make a difference. And suddenly, again, I'll mention you end up with friendships that are forged. In fact, if you think about it, probably your best friends are the ones that you worked on a project with. It might be for school, for church or in your work. And certainly it's awesome to be able to forge great friendships at your workplace. Chris: I love it. We haven't used the word really much, but it sounds like you're defining the culture that you're trying to build and nurture there. How would you describe the culture and anything else other than these kind of high five meetings and such that you're doing to try to help nurture the culture? Jeff: Well, I think the other part to round it out is that we have got to be focused on teaching and training. I think the culture has really got to be a teaching atmosphere. People don't respond to that type A manager that is forceful and raises their voice and all of that. It's more they've got to see that you value them, each one of these employees do. But then also it's not just in how you truth them. You need to take action in teaching and training them and show them how they are going to be able to help themselves and help the team overall by learning. And then of course, we also have to create that accountability because we aren't professional teachers. In fact, no matter what business we're in, most of us are not professional teachers. So we need our employees to be willing to ask questions and to be willing to be vulnerable, say, I really don't understand this. I need help on this. And that's where it's got to be a two-way street, but yet you cannot. You got to really foster that culture where they are willing to ask questions and to let you know that they don't know it there. But then we have the ability to focus in on what do they not understand and be able to get that training to help fill in that hole. Chris: Yeah, that's so important. So true. Let's just talk a little bit about technology and innovation. What are some of the things that you see and that you've tried to incorporate there from an innovative way of doing your work or how technology's changing the trends of how you go about your work? Jeff: Well, Chris, this is one of my favorite topics, and of course no surprise with me being an engineer, but we are really at the beginning of a technology revolution. In fact, I'll never forget, a few years ago I heard the head of IBM technology that was actually out of Belgium, and he said exactly that We are at the beginning of a technology revolution like the world has never seen, and we are going to see more change than we have ever experienced. Well, there is a little bit of a problem because most people don't like change. And yet we have got to be willing to adapt to that. And I challenge our engineers throughout when I'm speaking to engineering groups. So you guys have got to take the lead in that we, engineers are typically very conservative. They find a great way to do something or they want to stick with it. But however, because of new technology, we've got to be researching that technology. We've got to be looking to see what technology is good, what is not. We even need to be helping in the regulation of it. And so consequently, I'll say this, we have got to be researching AI and software that is coming out constantly. I have two people dedicated to that. Larger firms probably have whole departments that are dedicated because we have an opportunity to be able to do things better faster, but we've got to be able to be competitive. I don't want to wake up one day and all my competitors are being able to do things 30% cheaper than I can and beating my price point and actually able to serve the clients better. And I do equate it to when computers really came online in the eighties, we were all worried about, well, are we going to have a job? Oh, well. And then others would say, well, we're only going to work three days a week now because of computers. No, we saw ourselves become more productive and we will become more productive with AI and other technologies, but also even with the technology being able to incorporate how you use it. I'll give you an example of that. When I was serving as mayor, we were the first city in America to run an autonomous shuttle, a driverless shuttle there on a public streets. And it was amazing at work that we were all scared of it, but we actually challenged our city staff to be looking at new technologies that we could use to be able for transportation. And we said, Hey, let's open up our city as a laboratory. And so consequently, our staff came up with the idea that we really could have Uber and Lyft type process and actually have driverless shuttles that are seven passenger vans that could be going out throughout our city in a very cost effective way. That'd be much cheaper than high speed rail or light rail there. Of course, high speed rail is still a ways off. But anyway, long story short, we went out and did an RFQ, Uber, Lyft and a accompanied by the name of Via all proposed on it. And we ended up being the first city in America to implement technology rideshare and then added the autonomous vehicle to it. And now cities across America are doing that. And instead of paying 50 million a mile for light rail, we are end up calling actually covering our whole city 99 square miles for $8 million a year. It's an amazing thing and very cost effective. Everybody's business. We've got to look at how can we do things different and more cost effective utilizing the technology. Chris: Let's talk about a corollary to that. What are some of the trends you're seeing in your industry that we should be prepared for and maybe how is being based in Texas influencing those trends? Jeff: Well, it's growth, Chris. The growth is a big change in our business there because in growth is so big and so consequently the biggest resource we need or people, it's not, we can all buy our software, we can all buy our computers, but it's really about people. Every business I talk to, it's all about finding those people and then yet we've got to be willing to train them up there. And of course, really when you're hiring experienced people, many times that's just a stop gap because they don't quite fit what you need. So I think the big change that we're seeing trend that businesses are needing to train their workforce up and do that as fast as you can because we need more people to be able to fill those positions. So again, we've got to become teachers, we've got to be able to be efficient. And then I still think one of the biggest challenges in business and really in fact in America is that we have so much dissension. People have a tough time getting along with each other. Arguments come up and then suddenly that cancel culture comes and there's no forgiveness. It's I'm done with you. And that is a poison for business there. And none of us as managers want to spend all our time in conflict resolution. So to that, right? Chris: One of the things I talk about a lot is that if we can remember to give grace in the business world, we do have a personal life a lot, but for some reason we get into, then we think we switch and put the corporate hat on or business hat on and we kind of forget that. I think that is an important aspect to remember, to your point, it helps diffuse conflict. We're imperfect human beings. And so learning to have accountability but also with a touch of grace can help resolve conflict, avoid conflict mitigated in the workplace. Jeff: That's so true. Chris. I had an interesting thing happen along these same lines as New York University actually studied Arlington when I was mayor, and they got attracted initially that we had become the sports capital of the nation, but yet they looked at how we did things. And I needed help as a mayor, so I sought out people. I needed experts, I needed people that would work. I needed input from our citizens. And so we ended up working together to accomplish a lot of things. We had to work to keep the Texas Rangers here in town. There were a lot of other cities that wanted to move them out of our community. We also had not been bringing in jobs there. And in 2014, the year before I came in, the big headlines read that the DFW Metropolitan area had created more jobs in any other metropolitan area in the country, and Arlington was not doing that. And so we had to jumpstart that economy and then yet I needed to unite our leaders and we did that. And throughout the pandemic and so forth, New York University studied us and they believed we came out of the pandemic quicker than any other city in America, both physically and economically. And so they encouraged me to write a book on Unity and how you did it. And they also then took it a step further and they went to Forbes and I ended up signing a book contract with Forbes and were releasing the Unity Blueprint on September the ninth. That really is that plan. Therefore being able to bring people together in both your personal life, your life, and then even our civic involvement and so forth there. And that has been a big change for me really since I came into office. I always valued people, but now getting it, taking it to the next step of unity because how much time is wasted there when your employees are fighting with each other or arguing and then it's a lasting effect. They never work together as well. And so working and creating that culture and actually adding forgiveness to your core value I think is a very important thing. But then also getting people to adopt character values themselves, to have a foundation that they can work with. And when you see people working to be a person of character, there can be forgiveness, but there's not much room for forgiveness when it's constantly on the other person. It's a tough deal. Right. Well, Chris: I didn't realize about the book. That sounds, I'm excited to see it and read it, and I don't know if there's anything that kind of comes out of that as a tidbit that you might be able to share with us now the listeners about maybe obviously the lessons you've learned along the way, kind of that something that you've incorporated into your kind of leadership style that has helped foster unity within the organizations you've run. Jeff: Always amazed when a person gets appointed president of his company or gets elected to a position and many times they don't have a plan. And then in addition to that, if they do have a plan, many times they didn't get any input on it. They literally concocted a plan of their own versus the opportunity for you to work on a vision and a plan after you have researched it, and then you take it to your employees and get feedback from them. And suddenly that plan transforms from your plan to our plan. And it's amazing when you get that buy-in, how it can really work together, and you're not having to sell your plan all the time. They're doing it for you, and it makes all the difference. I'm very excited about being able to move out there around the country and pushing towards unity as a matter of fact, and our book has already reached the number one new release by Amazon. They're in both business and Christian leadership, so I'm pumped about that. That's awesome. Congratulations. But we're not perfect people. We all need the space, but if you're employees can see that you're working towards it, if your fellow employees can see you are working towards being that person of character and wanting to do it. Now, we landed in the middle of honor museum here in Arlington there. We were in a 20 city competition for that, and it's probably one of the greatest things I've ever been involved in. We had a six month journey there and competing against the other cities and it was a national museum. And you go, well, why didn't they go to Washington dc? Well, the reason they didn't is going to take 20 years to get it built. And we in Texas here, can get things built quick, can't we? Right. You've got great contractors, architects, engineers to make that happen. And real estate people, Chris real estate people, government. Chris: That wants to get stuff done, right? That's right. Yeah. Rather than being an impediment to getting stuff done. Jeff: Well, the middle of honor museum or the Medal of Honor recipients that were leading that recognize that very thing, they also saw that we are the center of patriotism and we can get things done. We have a track record do it. Chris: I had there's, we could do a whole episode I think just on that museum. I had the privilege, Texas Capital Bank did a little Texas tour and they hosted something here in Houston that I was invited to all about the museum, what it is, how it came about. Very unique, very special, very proud that it's going to be in Texas and hopefully more people will take time to get to know what this is all about and then go visit it once it opens. Jeff: Well, the thing that surprised me is when I actually visited with these Living Medal of Honor recipients, and each one of them has pledged to spend the rest of their life making more of a difference there. And what they're doing is they are pushing character values, integrity, sacrifice, courage, commitment, citizenship and patriotism. Well, that's what all of us need. And currently the state board of education here in Texas has adopted a two week curriculum that our students will study in school and then they'll be able to take a field trip to the museum or a virtual field trip. And I think that's gotten everybody excited that that is happening. And then of course, it's not just the youth, our adults too. So there are adult programs that are going on, but it had me reassess my core values. It had me to, I really wanted to reassess my character values and so forth. And in business it always starts with you got to do what you say you're going to do. But then I had an interesting thing happen and I pretty well knew the answer when I asked it, but I was speaking to 20 Chick-fil-A managers, and of course Chick-fil-A is number one in service, aren't they? Chris: Right? Jeff: I asked them, I said, guys, what are you looking for and you're leader? And they immediately spoke up and they said, we are looking for a leader that we can trust, and then we're looking for a leader that values us. I think that's where it starts for us then in Texas. We know that we get that right and we believe in partnerships and collaboration, and I think that separates us from so many other places in the country. Chris: So kind of tagging on with leadership, lots of theories and about how to become a leader, how to grow as a leader. I think you hit it on the nail on the head when you said you got to be a man of your word or a person of your word. Do what you say you're going to do when you say you're going to do it. It's kind of a foundational element, but I know from my own personal experience and talking to others, we learn a lot as leaders from mistakes we've made. And I'm just curious to know if you could share one of those rather than a mistake. I call it a learning moment where it didn't go as planned, but you learned from that and from that it actually probably accelerated your leadership skills because of it. Jeff: Yes, no doubt about it. That's very easy for me to say because one of the biggest disappointments I had in my career is we had worked on a Johnson Creek Greenway here in Arlington. It was a nine mile creek beautiful creek, and we also were going to be doing a river walk in the entertainment district around those stadiums and so forth. And we had done all the preliminary planning there. It got through the core of engineers, and we also had held major charettes. We were winning awards from all over the country. I was actually traveling and speaking on that. I had an incredible partner with me, a guy by the name of Jim Richards. I loved working with our team and I thought, this is what I'm going to be doing the next 10 years. But however, the city had to pass a sales tax selection to fund the project, and they hired a political consultant that came in and said, Hey, I think you guys ought to attach an arts referendum on this. The Johnson Creek project is so popular, the Riverwalk will go, let's attach that to it. And then there was one other thing that came in that was so unique, and that was that some of our people had actually gotten a agreement with Smithsonian to build a branch museum on this Johnson Creek river wall. And so they put that on the agenda there for an election, but the political consultants said, we don't want anybody doing anything. They said, we do not want Jeff Williams and my other partner going out and speaking, what if you make a mistake and you say the wrong thing or you stir people up? And then they also did not really realize that our refer referendum was very popular. We lost that election by a few hundred loaves. It was one of the most devastating things. And it's taken 20 years. A lot of it's been And it changed my whole career there because I had to study why did this happen? How did it happen? And I said, I have got to learn about how to handle sales tax and bond elections. And so I studied hard and in fact, I learned a lot on the Cowboys sales tax election because we had that coming up a few years after that. And we were prepared when we got into the Cowboys sales tax election. And I ran several school and city bond elections after that. There's times when you have to learn more and to be able to take control. And little did I know that it's going to prepare me for serving as mayor later on too. But I'll never forget, in 2008, we had a recession and y'all may recall that. And we had a bond program going on for public works and parks, and I was not mayor then of just engineer. And we were in trouble because if we didn't get these road projects through, and actually some of these parts projects, we had buildings that were in badly needed repair wreck centers, so forth, we had to again, engage more people and raise more money. And we went ahead with that sales tax or I should say bond program, and we were able to get it passed in the midst of that. And again, I think unity and learning about knowledge there played a huge pull. I'm a big researcher. I love to, and there are so many books out there, but also generally we never come up. We think that we come up with some creative idea that no one has ever done well, especially in business. Somebody has done it. Find them, find and you can learn from their mistakes and hopefully not make your own, but also learn from their successes. But great question, Chris. Chris: Yeah, no, you're so right. I mean, I tell people never stop learning. Be curious. We learn from our mistakes. We can learn from others and we can learn from our successes because sometimes we're successful despite ourselves or despite the plan. Lots of people will tell you it's good to be lucky every now and again. So sometimes that happens. But if you take the time to learn the why behind the success or the failure you will have learning and then that learning you will grow from Jeff: You just spur the thought that I think is so important as you are a success as you grow in your success in business. There, the ego definitely comes up. And then we all know that we've got to be careful and be humble, but I want to create a definition for humbleness because so many times when we hear humble, it goes, oh, well, you need to be modest. You never to don't need to show that confidence and so forth are really, I think the important thing about humbleness is that you need to realize that you are vulnerable and that we need other people. And you can't do it alone and you don't need to do it alone because you'll not really succeed as well. So as a leader, you walk along a cliff every day and we need people to be able to keep us from falling off. And I think you've got to continue to remember that every step of the way and there's always somebody that has a better idea. Let's go find it. Chris: Yeah, that's great. Jeff, this has been a great conversation. Just love your insights and your input. Can't wait to see the book. Unity. I want to turn just a little before we wrap up, is there a favorite spot in Texas that enjoy visiting or just kind of think about when are not doing all the engineering work and planning communities? Jeff: I love Texas. There are so many rural areas and cities, but I've got to share with you about three quick ones right here. One, Arlington, Texas has become the destination between Orlando and Vegas. And it is amazing how you can come now to the metroplex and you can see all kinds of events that are taking place there in our stadiums. And it may not be sporting, it may be concerts, it may be wrestling, who knows what it may be there going on. But then also we have the premier park in the state of Texas, I believe in River Legacy Parks, 1300 acres on the Trinity River bottoms and all of the tree growth and everything is still there. Amazing place with a world-class nature center there in it. But then you can go to Fort Worth and experience the Texas experience, the Stockyards, and then the world-class museum. And so we do staycations here because we don't want to take advantage of that. But then I'll hit two others real quick. Lubbock, Texas, I know you're going to go what in the world? Check out that restaurant scene and check out the music scene that is out there. And then Tex always got things going on, but of course we love Austin, San Antonio there in particular, Fredericksburg, east Texas and Tyler is awesome, but we have found a great beach in Port Aransas, har cinnamon chores for sure. We love it Chris: A lot to offer, right? Big state. A lot to offer. We accommodate all types and tastes. Right. Well that's one of the things I love about the state of Texas is if you can kind of find anything that any interest you have, we can satisfied. Jeff: That's right. That's Chris: Maybe not snow skiing. We hadn't figured that one out yet. But other than that, I think we got you covered. Jeff: Yeah, that's right. And of course Colorado's worried Texans are going to take over Colorado. We do head up there to do our skiing Chris: For sure. Okay, last question. Do you prefer Tex-Mex or barbecue? Jeff: Oh my goodness. I hate to make this choice, but I've got to talk barbecue. We have a really neat story here in Arlington with Harto Barbecue. This was a guy that was a backyard barbecue or Brandon, he's Texas monthly now has him in the top 50. But it was really neat. We had the first neutral World Series here in Arlington. You remember during the pandemic they picked us to in the LA Dodgers in Tampa came to town. The LA Dodgers found the small little barbecue spot of Hertado here in downtown Arlington and it went viral. They put it on social media. Everybody found Brandon Hertado, including Taylor Sheridan and Taylor Sheridan with Ellison started having him out to his parties and now he signed an agreement with four six's ranch that Taylor owns to supply the beef. And he's now got several restaurants. It's just a really neat story. And how many times is it so fun for us in Texas to discover that next new barbecue spot? Got 'em all over the place. It's awesome. That is a cool Chris: Story. I've not heard of that, but now I'm going to have to go try some, so love it. Well, Jeff, this has been great. I really appreciate you taking the time, love your story and just congratulations for all the success you've had, and I know you'll continue to that into the future. Jeff: Thank you, Chris, and look forward to continuing this relationship. And thank you for what you're doing here on the podcast. Chris: Absolutely. Jeff: And remember, let's build Unity and the Unity blueprint. Special Guest: Jeff Williams.

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:

2017, Tucson /Mr. Happy's, (GM),  jHavelina's H3 (GM/RA), Mr. Tex-Mex 2020

The debate of San Diego vs. L.A. Mexican food gets spicy—tortillas, orange sauce lore, and a takedown of Tex-Mex (that's not real Mexican food, sorry Texas). Then the dawgs spiral into AI land: Saul is making posters with ChatGPT, “AI psychosis,” why bots “lie,” and whether lawyers should ever trust a hallucinating robot. The finale is pure chaos: a Last-Meal Showdown (Panda Express? Wingstop? Persian Soltani? Mom's stuffing?!), longboards vs. skateboards, taking psychedelics at Joshua Tree, and a wildly unhelpful “kidnap scenario” bit—plus Armenia/Azerbaijan headlines, cartel housekeeper jokes, and show dates in NYC (Hormoz!) and Texas (Saul!). It's rowdy, it's wrong, it's very Dogs of Browntown.Dogs of Browntown stars comedians Hormoz Rashidi, Joel "Joelberg" Jimenez, and Saul Trujillo – three brown dudes, one good time. Recorded at Joel's abuela's casa in Los Angeles, CA.#DogsOfBrowntown #ComedyPodcast #MexicanFood #AI #PandaExpressFollow Dogs of Browntown on IGHormoz RashidiJoel JimenezSaul TrujilloProduced by Drew Daly and Armand Gorjian.

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

Building a successful business often means solving problems nobody else sees coming. In this episode of Building Texas Business, I sit down with Merrilee Kick, founder of BuzzBallz, to talk about how she transformed a poolside idea into a ready-to-drink cocktail empire she sold to Sazerac in 2024. Merrilee shares her journey from high school teacher to manufacturing pioneer who bootstrapped through engineering challenges and suppliers who refused to sell her essential components. Her approach demonstrates that when traditional paths close, entrepreneurs must forge their own. We explore how Merrilee built a family-like culture with minimal turnover through practical benefits like daily cooked meals and extended holiday breaks. She discusses why fairness matters more than equality in building loyal teams. During COVID, she created an on-site school for employees' children and manufactured hand sanitizer for hospitals, showing how adaptability serves both business continuity and community needs. Merrilee reflects on mistakes that shaped her success, from coconut cream that solidified at room temperature to trusting the wrong people. She emphasizes that entrepreneurs must trust their gut instincts and move quickly when something isn't working. Her discussion about selling to Sazerac reveals the cultural shifts that come with acquisition and why selecting the right buyer matters as much as the price. The conversation reveals how a teacher's frustration with glass by the pool became a multi-million dollar business through relentless problem-solving and genuine employee care. Listen to discover why sometimes the best business education comes from cleaning your own warehouse bathrooms. SHOW HIGHLIGHTS "S#@t doesn't smell any better with age" - why firing fast is critical to maintaining culture and performance When suppliers demand hundreds of thousands for R&D, sometimes you have to source from Canada and figure it out yourself A $10 daily lunch investment eliminated production delays and built the family culture that kept turnover near zero Creating an on-site school during COVID kept the production lines running when competitors shut down People quit managers, not companies - know your employees' kids' names and eat lunch with them Trust your gut over resumes - the West Point MIT grad who couldn't deliver taught her that credentials don't guarantee performance LINKSShow Notes Previous Episodes About BoyarMiller About BuzzBallz GUESTS Merrilee KickAbout Merrilee TRANSCRIPT (AI transcript provided as supporting material and may contain errors) Chris: In this episode, you'll meet Merrilee Kick, founder of BuzzBallz. Merrilee shares her story of going from a high school teacher grading papers to a multimillion dollar manufacturer of ready to drink cocktails by trusting her instincts, being honest and fair, and keeping sales concepts funny. Merrilee, I want to welcome you to Building Texas Business. Thank you for taking the time to come on in the podcast. Merrilee: Thanks Chris. Chris: So let's start. You founded a very interesting company called BuzzBallz. Love the name. Tell the listeners what is BuzzBallz, what is the company and what's it known for? Merrilee: So BuzzBallz is a ready to drink cocktail company. It's a manufacturing company based in Texas, and I started it back in 2009. Our first sale was in 2010 and I sold it. I ran it for 15 years and then I sold it last year, may of 2024 to Sazerac, a big company, one of the world's largest manufacturers of bourbon and alcoholic spirits. And they were very interested in us because it was the convenience store channel and it was ready to drink. And so it was a little bit different twist for them. Chris: Very good. So what was the inspiration for you in 2009 to start a alcoholic beverage company? Merrilee: I was going through some hard times with my marriage and I was a high school teacher at the time and I wanted to be more financially independent. And my high school that I was working at said that they would give me a teacher's enrichment program to where I could go get my master's in administration and be a principal. And I was like, oh my God, no, I don't want to be a principal. No, I want to go into my own field, which was business because I taught entrepreneurship, business law, international business marketing, computer science, all those kinds of wonderful subjects to high school kids, and I wanted to get my degree and get my MBA in that. So I convinced them to let me do it. Got my MBA and BuzzBallz was my master's degree thesis project. I was grading papers by the pool thinking of what should my project be for my capstone, my final project for my MBA and I had a little vo of candle with me and drinking a cocktail like a good teacher would, and I should probably not have a glass glass out here by the pool where I'm grading papers. I need to have something plastic. So I came up with the idea and the concept of a little party ball, a little ready to drink cocktail in a ball shape. Then my family and I, we sat down at dinner and we came up with the name Buzzballz. I love it. So catchy. And so that's where it came from and it stuck, you know, and it's one of those names you don't forget. So, that's the genesis of it all. Chris: What a great story. So high school teacher grading papers by the pool comes up with a cocktail and turns it into a wildly successful business. That is a coolest story I think I've ever heard. Merrilee: Yeah, we started out with six different flavors and they were pretty edgy. I'm a pretty edgy person, I guess. So, we came out with names like OJ Screamer because it was right when OJ Simpson was on trial and we had an orange juice and vodka screwdriver and we thought, okay, this will be funny, and funny sells, and it makes people laugh again. It makes it fun. So, We came up with some funny, funny names, strawberry Rum job, you know, like kind of edgy, dirty names, but funny and people loved it. Since then, it's kind of calmed the waves a little bit. We've mellowed it down a little bit, toned it down for the general grocery store shoppers, and more more family focused. But we've been through many renditions, many different flavors and sizes and things over the years. Yeah, Chris: It is really cool. Let's go back to kind of that 2009 or maybe time period. So I guess you had your MBA and you had this idea, but what did you do to get this off the ground and what kind of hurdles were you facing in order to do that? There Merrilee: Was so many hurdles. I didn't know anything manufacturing. I didn't know anything business. I was told by bankers all around Texas that I've applied for loans with that you're just a teacher, you don't have any experience, you don't have any collateral, you don't have any knowledge of manufacturing, how are you going to pull this off? And I just googled everything. Google was a really good friend, but I was looking at how many pounds per square inch does a Coke have on the inner walls of its container and will my container hold that and will this plastic have BPA in it and will it leach into my product? And what is the oxygen scavenging ratio of will oxygen permeate this plastic and degrade the product and what kind of petaloid base do I need on this? So there's a lot of engineering involved to create the container because it is a custom container. And then I was almost to the finish line and then a company, I wanted to put these metal lids on the container and a company came to me and they said, we want you to pay us hundreds of thousands of dollars so that we can r and d and see if your product really can be a good product for the market. And I couldn't afford it, so I just did it myself and I had to launch it myself and they said they wouldn't sell me any lids because of it. So I had to buy 'em from Canada. I had to buy 'em from overseas and then do it myself. So one of the things I learned is you just have to do everything yourself. You have to clean the bathrooms, you have to clean the warehouse, you have to set up the equipment, you have to do all the QuickBooks, you have to do the shipping, you have to do the billing, you have to understand all the details of this business inside now before you can pass it on to anybody. Chris: That's a very common theme amongst entrepreneurs, especially in the startup. You have an inspiration or a passion or something or idea that you believe so much in and are so passionate about that despite all the hurdles you run into, you just figure out ways over the hurdles. Merrilee: That's because if you don't, your failure to do anything and try to get it right means bankruptcy. And most entrepreneurs are going on their last thread, maxed out their credit cards. They can't afford a complete and utter failure. They can afford mistakes, but they quickly pivot and fix it and keep going. They keep swimming Chris: To that point. So you said you have to be able to do everything to get it going. Those are early days. How do you then transition once you've got some legs underneath it to start letting go of some things and bringing people in because it's your baby and you have to learn to trust some people to take care of it, Merrilee: And you make a lot of mistakes trusting people too. So you'll have a lot of duds people that you hire, some family and friends I would steer away from as much as possible unless that family is under your control, like cousins, aunts, uncles, those are more difficult to work with than your own sons because your sons will do whatever you tell 'em to do. Chris: And I know you have your sons in the business, Merrilee: But it was difficult when I hired friends because they were entitled. They thought they would be able to have more. So it's very different when you're having to hire people that are friends, Chris: That's having a strong team around you is so critical to the success of any business. What did you learn along the way? And aside from maybe don't hire friends to really hone in on your process to improve your hit rate on making sure you were hiring people that you could trust and they could do the job Merrilee: Well, sometimes you hire somebody based on their resume or their referrals or whatever, and that's a good first step, but you're going to still make mistakes. I remember I had a guy that had all the accolades in the world. He was a West Point grad, he was MIT, he had all these accolades, but he couldn't seem to get anything done and talk about delegation. I had to have my son because I was out of town. I was like, Hey, you get to fire this guy and here's this guy that's 30 years his senior and my son has never fired anyone before. And he had to have that experience. It was difficult. But one thing I've learned is crap doesn't smell any better with age. So you've got to get rid of people that are toxic or that even if you have a relationship, a friendly relationship with them, sometimes it just isn't going to work for whatever reason. Either something legal that they did or something that was immoral that they did or just basic laziness or in capability to get the job done. So sometimes if you don't feel it, it's almost like a gut feel. If it's not working right, then there's something wrong and you got to make moves. A Chris: Couple of things there, right? First I think the adage of hire slow fire fast is very true. Easier said than done. I Merrilee: Don't hire slow. I don't like that. I don't like that saying because I think sometimes you hire fast and it's okay. I think the important thing is fire fast if you have grounds to do so and try to get somebody to replace them as quickly as possible. You got to do everything fast when you're an entrepreneur. Chris: So on the fire fast side, right? I mean I think it's whether it's performance or cultural fit, if it's not working, the sooner you move, the better your organization's going to be. Merrilee: But on the cultural fit too, that's a big one because they may have the capability to do it, but maybe at their own pace or maybe not at your pace or maybe they just have a different idea of work altogether. Chris: And one of the things we say here, it doesn't necessarily make 'em a bad person. This isn't the right organization for them and they need to go find that organization that will fit them better. But speaking of culture, how would you describe the culture that you built at BuzzBallz? Merrilee: Okay, so my culture at BuzzBallz, we hardly had any turnover because I treated it like family. I think that people quit managers, and I've heard that before, but people do quit, managers and they quit companies that don't believe in them. And I think that is a big cultural learning. You've got to do things together, you got to take them to lunch, you got to talk to them, you got to get involved with their family life, know their kids' names. You need to know something about the people that report to you. Now when you have a thousand people reporting to you can't possibly do all that, but you can have parties and you can have celebrations and you can recognize people at every level of the totem pole. And I think some of the things to do to build culture, we would have a cook on staff that cooked for everybody every day because that $10 a day savings meant more to, and it meant a lot to me because they could start the lines on time. I didn't have to wait for somebody to go get a burrito down the street and come back. They could just go ahead and keep together. And it built culture that way too. They started to trust each other, they started to rely on each other. And the other thing that we did was we all rolled up our sleeves. It didn't matter whether you were the lead accountant or if you were the CEO, if something needed to get done, you go do it. Chris: I think Merrilee: That's great. So it's not that it's above you or it's somebody else's job. Chris: Yeah. Kind of lead by example, right? No task is above anyone. It's all about getting the job done. Merrilee: Correct. Chris: And I think to your point of knowing your people as best you can, when you start to scale the business as you did, I think it breaks into tier. So within your direct reports or a level or two, you have the ability to get to really know them. And then I think it's important to teach them that they take it another level down and really have good connections within their direct reports and then you can layer that through the organization so that people feel connected. And so Merrilee: One thing I learned too, Chris, is I learned that people are better managers than me. I'm more of an inventor. I'm an entrepreneur. I'm not really a good manager of people. I'm a good people person and I'm a good salesperson, but I don't like doing the management of the day to day of my car broke down or I'm sick or I need PTO approved or I need blah, blah, blah, blah. I don't like doing any of that. All the administrative stuff that comes with management I'm terrible at. It's not that I'm terrible, it's just that I don't want to do it. I would rather have somebody that's better at it do it. I think that it's really important that people see your genuine self and that you're honest and fair to them more than equal. Equality is different than fairness. And I think fairness trumps equality, fairness. Somebody who comes to work every day works their butt off every day, takes care of you, always says they're going to get it done. That person is a person I want to hire versus somebody who's complaining and moaning about equality. If you gave them a day off, I want a day off, I need a PTO day just because I just need a de-stress day, it's buzz off. I don't need you to complain about your daily work. Chris: Everybody has stuff. So despite that, we still have to get a job done and that gets lost sometimes. And that just goes back to the hiring process and making sure, and I agree with you, no hiring process is perfect. It's more of an art than a science, but if you really focus on some of the right things, you're going to have better hits. But again, like we said earlier, once you realize you've made a mistake, you got to make a move. Merrilee: And also about the speed of hiring. When you said hire slow, I've been with companies that hire too slow and they drag prospective employees on for so long doing too many rounds and they lose them Chris: For sure. I guess it slows relative, but yes, if you drag it out immersively long, if you have a good process, you know what you're looking for. And within a couple rounds of an interview, you should know whether that person's going to hit fit or not. We talked a little bit about culture and I guess one thing would be interesting is how do you believe that you've been through a transition in the last 12 months? Has that culture been impacted by that Merrilee: Tremendously? Yeah. Culture is completely different with a big company versus a small entrepreneurial company. Entrepreneur companies are more freewheeling, more giving in terms of the things they allow people to do. They help people more. Bigger companies are more rigid. They have more rules because they have to, they're just bound by more legal problems if I could say. So just they've got more issues to have to Chris: Worry, maybe legal hurdles and regulations and such, Merrilee: And they have just a bigger spotlight on them. So people are always looking at them trying to find fault and trying to sue them for anything possible. There's rules and regulations that they have to abide by that I didn't. So culture has changed also with they had to let go a lot of people and that was really hard because these are people that I loved and people that I cared very dearly about that helped me build the business, but they had their own internal structure and people already filling some of those roles so it didn't make financial sense or business sense to string them along and have two people doing the same thing. So there were some business decisions that were made that affected culture. Yes, Chris: It's almost inevitable when that type of combination happens, right? Because there's going to be some overlap and a business has to run efficiently and can't have two people doing the same thing Merrilee: And they just run it differently. It's not that one's better or one's worse. They just are different. And I tried to pick a company to buy us that would be as close as possible to our culture and I tried to pick one that was privately owned and family owned and manufacturing instead of some other kind of company. I didn't want private equity or anything like that. I wanted somebody that held some of the same beliefs I did and I think I did a good job with this company. I really like them and I think they have a lot of great ideas, but it's different than how I would've done it. Chris: Hello friends. This is Chris Hanzlik, your building Texas business host. Did you know that Boyer Miller, the producer of this podcast is a business law firm that works with entrepreneurs, corporations and business leaders. Our team of attorneys serve as strategic partners to businesses by providing legal guidance to organizations of all sizes. Get to know the firm@boermiller.com and thanks for listening to the show. So let's talk a little bit about innovation because what you did there was nothing like it on the market. Obviously the initial concept seems unique and novel As you grew the company over those 15 years, how did you incorporate or encouraged innovation within the company to keep it going? Merrilee: We would have so much fun together. We always had happy hours after work and we would sit and brainstorm with a cocktail in our hand and just anything goes. We would talk about anything and everything and we would do fun marketing things too. Things that were a little edgy maybe too far. Like we had Buzz Ball condoms for spring break and we had crazy stuff for marketing and now the marketing is a little more toned down because it's going to the general populace instead of just craziness. So I think that that's changed for sure. Tell me again what you were asking about Chris: Kind of incorporating innovation into Merrilee: Innovation. Yeah, so it's just Chris: Propelling success. Merrilee: We would try different flavors and this tastes gross or this tastes like medicine or no, I don't like it or I don't like the color of it or whatever. So we had an r and d team and they were fun people and that was really important to me. I wanted the ability to have the science aspect of it, but I also wanted the ability, we had a good formulation going so that we could do that. Now, one thing we decided when it was around, I don't know, four or five years in, we were thinking, oh, sales are starting to slump a little bit, wonder what's going on. We should start our own vodka and our own rum and our own gin and our own bourbon and start making those. We could do that. And so we started doing that. The thing we didn't do well was marketing of those products. So those products felt flat over two or three years. We had distribution, but we didn't know how to sell it because we had been selling in a different channel in a different way. So we went back and focused on our core learning from that mistake, just innovation is something else. Do you want to make things in a different shaped container? So we came out with the biggie, the giant biggie, and I had always wanted to make a big bowling ball sized buzz ball and everywhere I went, they were like, no, the Chris: Party size, we Merrilee: Can't do it party size, we can't do it. That's what they kept saying, you can't do it, you can't make it. It won't work. We found a way to make it work and it's one of the coolest looking things on the market and we've got witches potion coming out pretty soon. We've got biggie, BuzzBallz everywhere. Chris: I think one of the things you mentioned there, just it's okay to try new things and expand, but you've got to stay on top of 'em and I guess you said with the vodka and the bourbon and whatnot, eventually we're not as good at this. So you have to know just higher or firing fast, you have to know when to cut that off and go back to your core to really just focus on what you're good at and be the best at that. Merrilee: And so what we did with all that excess booze that we made is we just drank it in our bar. We had it at our bar at work. We had a nice big bar at work, so we would Chris: Some cost savings. We had to go buy support Merrilee: Our habits. Chris: So I'd be interested to know, you said you were in the Dallas area when you started this company. Do you feel that being in Texas as a entrepreneur and startup business had its advantages that allowed you to achieve the success that you have? Merrilee: I knew that Texas is a little bit cheaper than some of the other big cities out there, la, New York, and it's centrally located, so that helps a lot in terms of shipping, but I don't think that Texas particularly helped me other than this is where I grew my family and it was home Chris: Cheaper real estate. I think typically a legislature at the state level that's business friendly. Merrilee: Yeah, yeah, it is. I think that the other thing I wanted to make a point of is we have a big labor pool, not necessarily good though, it's a big labor pool, but sometimes you have to go through a bunch of people to find the right kind of people. What's that work ethic thing? Chris: Of course. So let's talk a little bit then about leadership and how you would describe your leadership style and how you think that evolved over time. Merrilee: I'm a hugger. I walk down the hall, I smile at everybody, I talk to everybody. I give them a hug, I eat lunch with 'em. It's an open door. So I think that is one thing that's different about me. I care about my employees so much. When COVID hit, one of the things we did that I'm especially proud of was we started our own little school. So I knew I needed employees to show up for a manufacturing plant, but how could they do that if they had to stay home to take care of their kids? Their kids' school was closed, so I was like, I'll start a school. And so I started a school onsite, a buzz ball school, hired a Texas education, the agency teacher and an aide, so a TE, a certified teacher and an aide, and we converted a conference room, big conference room into a kids learning center and we got headphones and we had them get their PCs from all their different schools. We had kids' books, we had play mats, we had tents, we had all kinds of stuff. We cooked breakfast for 'em, we cooked lunch for 'em, we gave them a snack, we helped them with their homework and then their parents could bring 'em to work at 6:00 AM before school starts, but 6:00 AM We had somebody there to greet those kids when their shift started, the people working and we'd help the kids, give them a snack, give them their homework, make sure they got everything done, and then their parents could eat lunch with them if they wanted to during that day and then pick 'em up at two or three o'clock in the afternoon when their shift was over. But that's one of the things I'm really proud of. That's like a different thing that we had to do for COVID. So we did a lot of things like the lunches, the free lunches. We also gave everybody time off between Christmas and New Year's, right around December 22nd to January 2nd, I just said everybody gets that time off because of when I was a teacher. That was really important to have that family time and when you're working your job for your first year when you're out of college, or even if you never went to college, you get two weeks vacation. That's not enough for the whole year. So two weeks vacation plus a week of PTO for sick time, and then you get this extra 10 days off paid and you don't have to come to work. You can make that plan and go to New York for your family. And then we also give them a bonus at Christmas so that they could buy some Christmas presents. Some of them were paycheck to paycheck and so it meant lot. Yeah, just little celebrations, chili cook-offs and dinosaur races and silly stuff, but it was good. It was a good relationship, good culture. Chris: What you just mentioned about the school during COVID is fascinating to me and brilliant by the way, so kudos to you that would fit within my definition of innovation. Thinking outside the box and going, one, you have to keep your business going and so how can I do this given what my workforce is dealing with? And you found that is an amazing solution. Merrilee: We also decided that we would be an essential business, so we made BuzzBallz, hand sanitizer, we took some of our spirit based vodka and rum and gin and put these little toppers on them instead of the 50 ml size that's on the airplane that had a screw cap, put these tops on 'em and then made hand sanitizer, gave it out to all the lab corps, all the hospitals in the Dallas-Fort Worth area, all of the grocery stores, Southwest Airlines, American Airlines, spirit Airlines, we gave it out to so many people and all the hospitals and everything. So that was one way that we could stay in business made us essential. Chris: It's funny, I had some clients do some similar things with hand sanitizers during that time. Of course, looking back, if you remember the spike in alcohol cells during COVID, it seems like it would've been a natural essential business anyway, right? Merrilee: Straight answer from any kind of government saying essential business or not. I was like, we're going to make ourselves essential, and people wanted to buy our hand sanitizer and I'm like, no, we're giving it for free. We're not doing it for money. We're doing it for the betterment of mankind. Chris: At that point, it was so uncertain, right? Merrilee: Yeah, we thought we were going to die, we're going to all Chris: Die. Thank goodness that didn't happen. We've suffered that. I think there's been a slow progression back to normalcy in the business world as a result of COVID. You see it more and more the work remote versus now just this year a lot more about five days a week back in the office, which four or five years ago, you never thought that would happen. Merrilee: That really made me mad too, that everybody was expecting to work from home forever, and I was just like, that's not real life people. You need to collaborate with other people. You need to get things done. And you can't do it in a bubble unless you're like a computer programmer and that's all you do all day is sit in front of your pc. It doesn't make any sense if you're in a people oriented business. Chris: I couldn't agree with you more. And that's what our firm is, people oriented, customer service, customer facing professional services, and we say we're better together and the collaboration is key. It's where learning and training and development come from, and we think where our best client service comes from. So we got to be together. We actually got back in the office in May of 2020 in a smart and safe way, but it was that critical. Merrilee: It's changed time and leveraging technology. I've just noticed such a flowing in customer service and an accountability and when you call somebody to set up an appointment for something, you get some robot on the phone and you push one and you push two and then you push one and then you push three and then you get somebody that's a voicemail or whatever. It's so frustrating. There is such a decline in accountability. It's like somebody's always passing the buck to somebody else or that's not my department. I don't do that. And companies have gotten so big, and I'm talking about the big at ts, the big companies that don't ever answer their phone, they don't have a human that answers their phone. You can't get support. And I think that when it's just so refreshing when you have a company that actually answers their phone, that actually responds to your email that you sent, even if it's a complaint, somebody listened. Somebody responded, oh crap, I'll buy their stuff forever because of that. I was mad, but now I'm happy. Chris: So true. So you mentioned something, it was a while back, but you talked about making mistakes along the way. Can you give us an example of maybe one or two where you're like failure or mistake, but that you learned through persevered through made you better because you had that experience? Merrilee: Yeah, so I had so many mistakes. I think that it's so important to make mistakes because you don't get better unless you make mistakes. Mistakes don't mean failure. Overall. Mistakes mean it's an opportunity to change it for the better, to make your product better, to make it more solid. One of the things early on that I did was I was making a pina colada and I was using real coconut cream. A lot of these entrepreneurs come to me, I'm going to do everything with real stuff. It's healthy, it's this, it's that. It's whatever. I'm not going to use anything artificial. That's great. Okay, go for it. Is it shelf stable? Was it going to rot on the shelf? All those kinds of questions I have that come up when you do a commercial product. But anyway, I was making this pina colada coconut cream. What I didn't know, what I didn't Google was that coconut cream freezes and turns solid at 70 degrees Fahrenheit. So I'm sitting here making this coconut cream. Oh my gosh, taste is so good. The pina coladas were so awesome. And then after that sat there on the shelf for about two or three months, it started to clump up and it looked like cottage cheese in the container. So when people would open it up, they're like, so that was one mistake that I learned from and had to fix, and we did and it's awesome. Another mistake I made was I was using real orange juice in my, instead of triple suck, I was using some orange juice in my tequila, Rita, it was a margarita, and I wanted just a little tad of orange juice in there. That orange juice pulp turned brown over time and you don't notice it when you make it. You don't notice it when you test it, but it looked like fish food floating around in the bottom of my container. You could see through my container Chris: Once it goes on the shelf and sits for a while right then, Merrilee: And people are going, I'm shaking it and there's brown specks going around in here. What is that? So these were all early lessons learned, just things you learned just by running the machinery or by cleaning products or by making the containers. I can't even tell you how many mistakes I've made, but I think most of my mistakes were later on more with people than with product And also just learning who to trust. Trusting your gut instinct I think is one of the most important things entrepreneurs have to do. When you feel something's wrong, it is wrong. Even if you meet somebody that seems to be nice or really important, they might just be weird or they might have a problem. So got to keep your distance. Chris: That's good. On that point, any advice you received along the way from someone that really stuck with you and helped you through the journey? Merrilee: There was lots of times I had advice, but it wasn't really framed in terms of advice. I remember when it was pretty early on, my dad came to see me and it was before we knew any level of success and he sat there and he looked at the buzz ball and he goes, I think you might have something here. And that just felt so good to me to hear that from someone else. And it wasn't because he was my dad, it was just like he was just a normal person looking at a normal product and he was judging it and I thought, wow, okay. He said that. Another one that comes to mind is Blair Casey. He was an original distributor for me, and he was the first guy to bring in my buzz ball product into Texas. He worked for Glazer's at the time, and then I hired him in 2017. He came on board and became my head of sales. Anyway, this guy was always positive. I relate him to Ted Lasso, but he's just so positive. But he always was, glass is always half full with that guy, and I always remember his way of being more than him saying the glass is half full, but the glass was always half full with Blair. And even when you focus on how it's half empty, you got to remember that it's also half full. Chris: Look for the positives in the learning though. That's great. Great stuff. Merrilee really appreciate your insights and sharing your story. A couple of things just to maybe wrap things up more Texas specific. Is there anything, having been in Texas for a long time, any traditions or things that you and your family like to do in the state or in the dallas Fort Worth area? Merrilee: I like to go to Stars games and things like that. My husband loves to play golf. My kids, I've got five grandkids now, so home is special to me. My home is the most important place to me and there isn't really, I can't say I like State Fair of Texas or the PBR Rodeo or anything like that is sticking out in my mind. I like to go occasionally, but I like to stay home a lot and I like to spend time at work a lot and I love Christmas holiday lights. Just the holiday season, seeing all the lights, it just warm my heart. It just makes me feel good. Chris: That's great. Okay. Here's a question for you. Do you prefer TexMex or barbecue? Merrilee: TexMex with lots of cheese. Chris: Lots of cheese. I can relate to that. Merrilee. This has been great. I really appreciate your time. Congratulations on just what a cool story coming from a teacher to a very successful alcoholic beverage manufacturer. Merrilee: Oh, thank you. Thank you. I'm on my new things now and I'm actually making some barbecue sauce and doing some other things with gourmet land that's a completely different new products, new company, and that's where I'm spending a lot of my time now. And RAC is carrying the torch for BuzzBallz and they're doing a great job. Chris: Well, it sounds like you meet the definition of some of my favorite people, which is serial entrepreneur onto the next thing. Merrilee: Can't stop. Chris: I love it. I love it. This has been a pleasure. Thanks again and wishy continued success. Merrilee: Thank you so much. I appreciate it. Chris: And there we have it. Another great episode. Don't forget to check out the show notes at boyer miller.com/podcast and you can find out more about all the ways our firm can help you@boyermiller.com. That's it for this episode. Have a great week and we'll talk to you next time. Special Guest: Merrilee Kick.

How do you create a business that serves a community and supports women at the same time? Sharon Haynes started out as an artist, spent years in the restaurant industry, and opened Tacos a Go Go with just one small location and a big idea. She learned about the importance of Tex-Mex in Houston, worked through hard times, and made supporting women’s health a part of her mission. Today, she shares: How she built her business from the ground up Why she brings mobile mammography to her employees What it means to put women’s health first, even when life gets busy Support The Rose HERE. Subscribe to Let’s Talk About Your Breasts on Apple Podcasts, Spotify, iHeart, and wherever you get your podcasts. Key Questions Answered 1. How did Sharon get started with Tacos a Go Go? 2. What challenges did Sharon face when opening her first Tacos a Go Go location? 3. How many Tacos a Go Go locations are there now and how are they doing? 4. How did Sharon become connected to nonprofit healthcare initiatives and The Rose? 5. Why is providing mobile mammograms at Tacos a Go Go important? 6. Did Sharon have a personal experience with breast cancer? 7. What challenges do working women, especially mothers, face when it comes to their own healthcare? 8. How receptive are restaurant workers to the mobile mammogram opportunities? 9. What effect has Sharon's personal health journey had on motivating her staff? 10. What advice does Sharon give to women (young or older) considering starting their own business? 11. How does Sharon support her (often female and mother) employees on special occasions like Mother’s Day? 12. What are the current guidelines and opinions on when women should start getting mammograms, especially those with family history? Timestamped Overview 00:00 Artist's Journey Through Diverse Mediums 04:51 Lori's Mission: Empowering Women 06:43 Prioritize Self-Care for Women 13:03 Promoting Mammogram Awareness 15:04 Generational Shift in Self-Care 19:19 Business Through Humanity & Hard Work 20:44 Restaurant Business: A Love-Hate Relationship 25:11 Evolution of Business Practices 27:39 Community Collaboration Empowers WomenSee omnystudio.com/listener for privacy information.

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

The nature of Security Operations is changing. As cloud environments grow in complexity and data volumes explode, traditional approaches to detection and response are proving insufficient. This episode features an in-depth conversation with Kyle Polley, who leads the AI security team at Perplexity, about a modern blueprint for the Security Operations Center (SOC).The discussion centers on a necessary architectural shift away from traditional SIEMs, which were not built for today's scale, toward a "data lake infrastructure built for detection and response". Kyle explains how this model provides the scalability needed to handle modern data loads and enables a more effective incident response process.A cornerstone of this new model is the use of centralized AI agents. The conversation explores how these agents can be tasked with performing in-depth alert investigations, helping to reduce analyst burnout and allowing security teams to focus on more proactive, high-impact work. This approach moves beyond simple automation to create a system where AI augments and enhances the capabilities of the human team.Guest Socials -⁠⁠ ⁠⁠⁠⁠Kyle's Linkedin Podcast Twitter - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@CloudSecPod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠If you want to watch videos of this LIVE STREAMED episode and past episodes - Check out our other Cloud Security Social Channels:-⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Cloud Security Podcast- Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Cloud Security Newsletter ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Cloud Security BootCamp⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠If you are interested in AI Cybersecurity, you can check out our sister podcast -⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ AI Cybersecurity PodcastQuestions asked:(00:00) Introduction to Kyle Polley & The Future of SOCs(01:03) The Core Argument: Why You Must Build Your SOC Before Compliance(03:34) Beyond the Certificate: The Difference Between Being Compliant vs. Secure(04:20) Today's #1 AI Threat: The Challenge of Prompt Injection(06:00) The Architectural Flaw: Handling Untrusted Data in AI Systems(08:20) The "Security Data Lake": Moving Beyond the Traditional SIEM(15:00) The Future is Now: A Centralized AI Agent for Automated Investigations(20:06) Will AI Take My Job? How AI Elevates, Not Replaces, the Security Analyst(25:20) Redefining "Shifting Left" with Personal AI Security Agents(31:00) Can AI Reason? How Modern AI Agents Intelligently Query Logs(37:05) Rethinking Incident Response Playbooks in the Age of AI(41:00) The MVP SOC: A Practical Roadmap for Small & Medium Companies(46:08) Final Questions: Maintaining Optimism, Woodworking, and Tex-Mex(50:08) Where to Connect with Kyle PolleyResources spoken about during the episode:Easy Agents: an open-source frameworkHow to give every department their own AI Agent

Phil Stark talks about writing and learning it wasn't really his dream, telling patients to find their bliss, deciding joy wasn't in the writers room, writing “Dog With A Blog”, treating writers who are panicking about work, writer's block, and where's  the best Tex Mex in Houston. Bio:  Screenwriter (Dude, Where's My Car?) turned therapist (Dude, Where's My Car-tharsis?) Phil Stark sees clients virtually from all over the state of California. He also writes about mental health and personal growth as experienced through talk therapy.

Jackie Carnesi has reinvigorated Brooklyn's Kellogg's Diner, a 24-hour destination diner (if there is such a thing) that serves traditional diner food alongside killer Tex-Mex, culled from Jackie's memories of her Texas childhood. In this conversation, recorded on-site at the diner, she recounts her slow discovery of the pro kitchen, initially reluctant migration to NYC, and early jobs working with chefs like Chris Cipollone and Alex Stupak. Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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

Jason Carrier is the owner of Mama Betty's Tex Mex located in North Austin, TX. Jason began hospitality his career in his early 20s working as a door man for bars in Austin. He loved the job, treating the position like a gracious host instead of an intimidating bouncer, and eventually went on to open his first bar in 2002, and at least 11 bars at various times. In 2020, he owned 5 bars that all shut down during the pandemic and decided to take over a restaurant space right in his neighborhood and turn it into a Tex Mex bar and restaurant. That was (and is) Mama Betty's Tex Mex!  Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Franchise Law Solutions - Thinking about franchising your restaurant? Success doesn't have to mean 100 units overnight. With the right plan, you can build a profitable, local or regional franchise brand. The team at Internicola Law Firm — franchise lawyers and franchise development experts — will show you how.  Visit www.franchiselawsolutions.com. US Foods: US Foods is hosting the event of the year, Food Fanatics 2025. August 19-20, 2025, at the Mandalay Bay, Las Vegas, NV. Network with over 5,000 Industry peers. Attend Zouk nightclub reception, expert breakout sessions, Keynote speeches, musical performances, and dramatic demonstrations, and sample the latest on-trend dishes. The Clock Is Ticking! Be Ready to Register on April 16 for Food Fanatics® 2025. To learn more, visit www.usfoods.com/foodfanatics2025 Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.  Let's make 2025 the year your restaurant thrives. Today's gues recommends:  Toast OpenTable SpotHopper HotSchedules Kaizan Marketing Restaurant365 Guest contact info:  Website: https://www.ilovemamabettys.com Instagram: @mama.bettys Email: jason@carrier5.com Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

See omnystudio.com/listener for privacy information.