Podcasts about Tijuana

Ojos de fe es un programa en vivo desde Tijuana, México, y conducido por Sandy Caldera, la reconocida cantante y psicóloga católica, invidente de nacimiento. Con su testimonio y experiencia de vida, Sandy aconseja y consuela a muchos corazones que necesitan escuchar sobre las buenas nuevas de Dios.

Intis, tu cerebro no tiene déficit de atención… lo están reprogramando.Búscame en redes sociales:YouTube Íntimamente con RoberthaFacebook @IntimamenteconRoberthaInstagram @intimamenteconroberthaTikTok @intimamenteconroberthaTeléfono del Consultorio: 664 681 19 93Terapia de pareja en online y presencial en Tijuana.Whatsapp: 664 123 69 69

Send us a textEn este episodio, Bianca comparte sus experiencias de vivir con hermanos que son VIH positivos en Tijuana, México, en la casa hogar EUNIME. Bianca nos habla sobre los desafíos de la discriminación, la importancia del apoyo comunitario y sus aspiraciones para el futuro. Bianca enfatiza la necesidad de comprensión y aceptación, tanto en su comunidad como en la sociedad en general, a la vez que aboga por quienes enfrentan dificultades similares.Visite la pagina de Casa Hogar EUNIMESupport the showThis podcast is brought to you by the Los Angeles Family AIDS Network

Kris and David are back as we discuss the week that was October 1-7, 2007. Topics of discussion include:Nigel McGuinness winning the ROH Title from Takeshi Morishima and why it happened when it did.Larry Sweeney's role in ROH and how it could've been even better.A wacky Dixie Carter conference call to hype up the first ever two hour episode of TNA Impact, which was wall to wall, full-on insanity topped off by a great review from Bryan Alvarez in F4W.The saga of Leticia Cline and how she found her way back to TNA.The official end of Dream Stage Entertainment.The first ever Antonio Peña Memorial Show in AAA.El Hijo del Santo hooks up with the World Boxing Council in to promote shows in Mexico.The Dream Reunion convention, naturally, turning into a nightmare.John Cena tearing his right pectoral muscle and having to relinquish his WWE Championship, thus sending the following Sunday's No Mercy PPV into a state of flux.Raw, ECW, Smackdown, and No Mercy all have a wild and wooly week in the realm of WWE TV.The story of CM Punk meeting Tony Atlas in OVW and what a story that was.This was quite the damn show, folks, so you better not miss this one!!!!Timestamps:0:00:00 ROH0:34:27 TNA1:47:44 Japan: Dream Stage Entertainment, Tadao Yasuda, NOAH, BJPW, DDT, Dragongate, El Dorado, FUCK!, Ganko Pro, KAGEKI, Osaka Pro, Riki Office, UWAI Station, NEO Ladies, Sendai Girls, & Pro Wrestling Sun2:06:55 Classic Commercial Break2:10:25 Halftime2:37:33 Other North America: AAA, CMLL, IWRG, Monterrey, Tijuana, Hijo del Santo/WBC, FTW (MA), NWA Anarchy, IWA East Coast, JuggaloCW, & Dream Reunion convention2:56:12 WWETo support the show and get access to exclusive rewards like special members-only monthly themed shows, go to our Patreon page at Patreon.com/BetweenTheSheets and become an ongoing Patron. Becoming a Between the Sheets Patron will also get you exclusive access to not only the monthly themed episode of Between the Sheets, but also access to our new mailbag segment, a Patron-only chat room on Slack, and anything else we do outside of the main shows!If you're looking for the best deal on a VPN service—short for Virtual Private Network, it helps you get around regional restrictions as well as browse the internet more securely—then Private Internet Access is what you've been looking for. Not only will using our link help support Between The Sheets, but you'll get a special discount, with prices as low as $1.98/month if you go with a 40 month subscription. With numerous great features and even a TV-specific Android app to make streaming easier, there is no better choice if you're looking to subscribe to WWE Network, AEW Plus, and other region-locked services.For the best in both current and classic indie wrestling streaming, make sure to check out IndependentWrestling.tv and use coupon code BTSPOD for a free 5 day trial! (You can also go directly to TinyURL.com/IWTVsheets to sign up that way.) If you convert to a paid subscriber, we get a kickback for referring you, allowing you to support both the show and the indie scene.You can also use code BTSPOD to save 25% on your first payment — whether paying month to month or annually — when you subscribe to Ultimate Classic Wrestling Network at ClassicWrestling.net!To subscribe, you can find us on iTunes, Google Play, and just about every other podcast app's directory, or you can also paste Feeds.FeedBurner.com/BTSheets into your favorite podcast app using whatever “add feed manually” option it has.Support this podcast at — https://redcircle.com/between-the-sheets/donationsAdvertising Inquiries: https://redcircle.com/brands

Host Ruben Navarrette has a great conversation with Elsa Sevilla, Tijuana-born television journalist and host of the KPBS documentary series, “Historic Places w/ Elsa Sevilla.” She is also a San Diego-based filmmaker, professional speaker and author of the recently published book “Camera Ready: From Hardship To The Spotlight.” The two talk about Sevilla's personal and professional journey. They also delve into the power of history, geography, filmmaking, journalism and storytelling. Finally, they unpack the Mexican/Mexican-American experience unfolding on both sides of the U.S.-Mexico border. 

El poder no es para enriquecerse, es para servir: Sheinbaum  Más de 400 mil personas celebran en el Zócalo el primer año de gobierno de SheinbaumConaie denuncia represión en Ecuador tras protestas por el alza del diéselMás información en nuestro podcast

Oportunidad histórica para México en comercio internacional Caos en Múnich: aeropuerto cerrado por dronesDía Mundial de la Sonrisa: beneficios de un gesto simpleMás información en nuestro podcast 

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

Thursday marks the 2nd annual San Diego Tijuana International Jazz Festival, which brings jazz luminaries from both sides of the border together in a celebration of San Diego and Tijuana's rich jazz history.Thursday on Midday Edition, we hear about some of that history and tradition from two local jazz figures behind the festival.Plus, the play “All the Men Who've Frightened Me,” which is currently running at the La Jolla Playhouse, explores the fear, uncertainty and joy that can come with becoming a parent.And finally, KPBS arts reporter Julia Dixon Evans shares her top picks for arts and culture events, from an experimental bassoon concert to San Diego Museum Month.Guests:Dan Atkinson, jazz musician, executive director, San Diego Tijuana International Jazz FestivalJulian Placencia, jazz musician, festival organizer, San Diego Tijuana International Jazz FestivalKat Yen, theater director, “All the Men Who've Frightened Me”Joy Guidry, bassoonistJulia Dixon Evans, arts reporter and host of "The Finest," KPBS

Gia’s calling foul on her father’s fight night! Hear how a trip to Tijuana leaves Joe Giudice hurt after losing a boxing match that seems a little sus! Plus, Gia’s journey to Spain gets delayed, and why our Next Gen jet-setter has Michigan on the itinerary! See omnystudio.com/listener for privacy information.

Ned Podders - In this powerful and introspective episode we dive deep into Daniel's unexpected journey to becoming a champion boxer in Tijuana. From grueling training sessions to the high-stakes adrenaline of fight day, Daniel opens up about the doubts he faced, the strategy behind his jab-heavy performance, and the profound personal growth that followed. But the gloves come off outside the ring too — We explore the realities of adult friendships, dealing with distance and emotional boundaries, and dive into a thought-provoking conversation about validation, recognition, and Hegel's philosophy. This episode isn't just about fighting in the ring — it's about fighting for yourself. Tune in for raw stories, real insights, and a reminder that life's biggest challenges often lead to the most meaningful victories. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Gia’s calling foul on her father’s fight night! Hear how a trip to Tijuana leaves Joe Giudice hurt after losing a boxing match that seems a little sus! Plus, Gia’s journey to Spain gets delayed, and why our Next Gen jet-setter has Michigan on the itinerary! See omnystudio.com/listener for privacy information.

MUSICHAIM fans seem to think that a SERIAL FARTER is following them around the country. It all started when someone posted a TikTok from Saturday's gig in Dallas, with two women holding their noses. The caption said, quote, "Whoever was [pooping] their pants at the HAIM concert please see yourself out." Several people in the comments confirmed that they were in the same area and THEY smelled it too. https://www.tiktok.com/@1800katkat/video/7554399867381042446?embed_source=121374463%2C121468991%2C121439635%2C121749182%2C121433650%2C121404359%2C121497414%2C121477481%2C121351166%2C121811500%2C121860360%2C121487028%2C121679410%2C121331973%2C120811592%2C120810756%2C121885509%3Bnull%3Bembed_fullscreen&refer=embed&referer_url=consequence.net%2F2025%2F09%2Fhaim-farter-fart-every-show%2F&referer_video_id=7554399867381042446 · Previously unseen video footage from a 1990 Nirvana concert in Tijuana, Mexico, is up for auction. https://www.nme.com/news/music/unseen-nirvana-gig-footage-from-1990-up-for-auction-3894667 Black Sabbath fans are upset about changes to the songwriting credits for the classic song “War Pigs.” https://www.alternativenation.net/sharon-osbourne-accused-of-rewriting-black-sabbath-history/#google_vignette Guns n' Roses frontman Axl Rose is the latest musician to get into the world of graphic novels. Axl Rose: Appetite for Destruction is from a story by Rose and Nathan Yocum, with art from Frank Mazzoli. https://sumerian.ink/products/axl-rose-appetite-for-destruction · In Music Book News: these books are out today:Lionel Richie memoir Truly publishes.Geddy Lee coffee-table book 72 Stories From the Baseball Collection of Geddy Lee publishes.Bill Janovitz book The Cars: Let the Stories Be Told publishes.Rage Against the Machine's Live On Tour 1993, which was previously a vinyl-only release for Record Store Day back in April, has been released to streaming services. During a recent interview, John 5 (Marilyn Manson, Rob Zombie, Motley Crue) named three guitarists that "changed music." https://loudwire.com/john-5-3-guitarists-changed-music/ TV "Reading Rainbow" is back, yo! But sadly, LeVar Burton is not. They're going with a new, younger host by the name of Mychel Threets. . . although he's going by his TikTok handle, Mychal the Librarian. He's the resident librarian for PBS Kids . . . and yes, the show will air on PBS. https://www.readingrainbow.org/ YouTube superstar Mr. Beast is speaking out after criticism over his latest stunt. https://people.com/mrbeast-responds-to-backlash-after-trapping-man-in-burning-building-11820516 MOVING ON INTO MOVIE NEWS:Nicole Kidman and Keith Urban have split after more than 19 years of marriage. https://www.tmz.com/2025/09/29/nicole-kidman-keith-urban-separated/?adid=social-tw Josh Hartnett was hospitalized after a police cruiser collided with his car in Canada. He was heading back from a day of filming at the time. There's no word yet who was at fault. https://www.tmz.com/2025/09/29/josh-hartnett-hospitalized-car-crash-canada-police/ Kieran Culkin and his wife Jazz Charton are expecting another child! https://pagesix.com/2025/09/29/celebrity-news/kieran-culkin-and-wife-jazz-charton-expecting-3rd-child-after-2025-oscars-plea-for-more-kids/ The Simpsons are heading back to movie theaters. https://variety.com/2025/film/news/simpsons-movie-sequel-summer-2027-release-date-1236534270/ Harvey Weinstein sentencing in NYC on sexual assault conviction. AND FINALLYTomorrow is October 1st, and if you haven't watched a spooky movie, now's the time to start. If you need any ideas, "People" magazine teamed up with an astrologer to pair Halloween movies with each Zodiac sign. Here are the highlights:AND THAT IS YOUR CRAP ON CELEBRITIES!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

En este episodio discutimos acerca de la dudosa expuslión de Rodarte, el momento que vive el arbitraje mexicano, y el riesgo que corre Cruz Azul al no cumplir la regla de menores. Estrenos lunes y viernes 8:00 p.m. hora centro de México. Síguenos en Youtube: https://www.youtube.com/channel/UCKUgzM-ueUwGTWHPifjx_8Q Síguenos en Facebook: https://www.facebook.com/profile.php?id=100093282376028 Síguenos en X: https://twitter.com/elpodcastdlm Síguenos en Instagram: https://www.instagram.com/elpodcastdelamaquina/ Síguenos en Patreon: https://www.patreon.com/user?u=95532763 Síguenos en Spotify: https://open.spotify.com/show/3tPrIVUNbhszDLBC7XJEpq?si=_brPaWW3SHaITfZqBqir3g Síguenos en Amazon Music: https://music.amazon.com.mx/podcasts/fa2a0da3-2ced-4dc3-bbc8-bd3895412680/el-podcast-de-la-m%C3%A1quina?ref=dm_sh_u8IoKWhVa2Sf2SmxxIWLVnIu6 Síguenos en Apple Podcast: https://podcasts.apple.com/mx/podcast/el-podcast-de-la-m%C3%A1quina/id1694241184 Síguenos en Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lNDdlODZkNC9wb2RjYXN0L3Jzcw Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

L'info du matin - Grégory Ascher et Justine Salmon ont présenté une start-up espagnole, Ealyx, qui transforme vos objets d'occasion en « monnaie » pour payer une partie de vos achats en ligne. Le winner du jour - Dans le Finistère, un voleur ramène la voiture qu'il avait dérobée en la poussant à la main après une panne. - En Alaska, un pilote décolle en avion depuis le parking d'un restaurant ! Le flashback du jour Juillet 1987 : Guns N' Roses sort son tout premier album "Appetite for Destruction", porté par "Sweet Child O' Mine" et "Welcome to the Jungle". À la même époque, Madonna est n°1 des ventes avec "La Isla Bonita", extrait de l'album "True Blue". Les savoirs inutiles - La salade César ne vient pas de Rome mais du Mexique ! Elle a été inventée dans les années 1920 à Tijuana par César Cardini, un restaurateur italo-mexicain, un jour de rupture de stock. La chanson du jour - Sum 41 "Still Waiting" 3 choses à savoir sur Marion Cotillard Qu'est-ce qu'on demande ? - Ce matin, Janis, l'intelligence artificielle pop rock de RTL2, a imaginé la bande-son idéale de la vie de Grégory Ascher. Le jeu surprise (Le cinéphile) - Estelle de Lyon gagne un séjour de deux nuits pour deux personnes à l'Eden Hotel & Spa à Cannes avec Weekendesk. La banque RTL2 - Virginie de Carcassonne repart avec des écouteurs sans fil FORCE PLAY. Eve d'Arcenant (vers Dijon) repart également avec des écouteurs sans fil FORCE PLAY. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

¿Qué tan lejos puede llegar la brujería cuando se mezcla con el poder político?

En este episodio discutimos acera de los errores de Kevin Mier, el mal partido contra loa Gallos, la complicada visita a Tijuana, y la posibilidad de que salga de Bogusz. Estrenos lunes y viernes 8:00 p.m. hora centro de México. Síguenos en Youtube: https://www.youtube.com/channel/UCKUgzM-ueUwGTWHPifjx_8Q Síguenos en Facebook: https://www.facebook.com/profile.php?id=100093282376028 Síguenos en X: https://twitter.com/elpodcastdlm Síguenos en Instagram: https://www.instagram.com/elpodcastdelamaquina/ Síguenos en Patreon: https://www.patreon.com/user?u=95532763 Síguenos en Spotify: https://open.spotify.com/show/3tPrIVUNbhszDLBC7XJEpq?si=_brPaWW3SHaITfZqBqir3g Síguenos en Amazon Music: https://music.amazon.com.mx/podcasts/fa2a0da3-2ced-4dc3-bbc8-bd3895412680/el-podcast-de-la-m%C3%A1quina?ref=dm_sh_u8IoKWhVa2Sf2SmxxIWLVnIu6 Síguenos en Apple Podcast: https://podcasts.apple.com/mx/podcast/el-podcast-de-la-m%C3%A1quina/id1694241184 Síguenos en Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lNDdlODZkNC9wb2RjYXN0L3Jzcw Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Hello, friends!We have a couple of special reports focusing on current issues facing the borderlands: migration.Migration is a contentious and polarizing topic that pundits often use to score political points against their opponents, often overlooking the real stories of people caught in the middle of this deeply entrenched debate. These stories of hope and resilience remind us of the importance of seeing others as human beings. Human beings with dreams and aspirations are just like anyone else.In this second and final installment of our special report series, we sit down with a Venezuelan exile whom we are referring to as Chama. Chama entered the U.S. legally in 2022, following policies set by President Joe Biden's administration.No, Chama is not her real name. She agreed to be interviewed on the condition that Port of Entry does not reveal her identity, as she lacks legal status and fears deportation from the U.S.Fast forward to 2025, Chama became one of hundreds of thousands of migrants who lost their legal status due to an executive order by President Donald Trump. As a result, she now lives in the shadows, undocumented.Today's episode delves into the first chapter of Chama's migrant journey—her odyssey out of Venezuela and her determination to reunite with her family via Tijuana.Part 2 will explore her path into the United States, the herculean effort to do it the legal way, and how, despite all her efforts, the system ultimately failed her.You won't want to miss this incredible story of perseverance.Sources:Reports on Child Traffickinghttps://www.bbc.com/mundo/noticias-america-latina-47700771https://www.dol.gov/sites/dolgov/files/ILAB/child_labor_reports/tda2017/Venezuela.pdfhttps://en.wikipedia.org/wiki/Human_trafficking_in_VenezuelaReports on crackdown on opposition:https://www.hrw.org/report/2017/11/29/crackdown-dissent/brutality-torture-and-political-persecution-venezuelahttps://www.ohchr.org/en/stories/2017/08/report-protestors-venezuela-subjected-human-rights-violations-and-abuseshttps://www.amnesty.org/en/latest/news/2024/11/venezuela-tortura-abusos-contra-ninos-ninas/Social media and contactFrom KPBS, “Port of Entry” tells cross-border stories that connect us. More stories at www.portofentrypod.orgFacebook: www.facebook.com/portofentrypodcastInstagram: www.instagram.com/portofentrypodSupport our show at www.kpbs.org/donate. Search “Port of Entry” in the gifts section to get our sling bag as a thank-you gift.If your business or nonprofit wants to sponsor our show, email corporatesupport@kpbs.org.Text or call the "Port of Entry" team at 619-500-3197 anytime with questions or comments about the show or email us at podcasts@kpbs.org.CreditsHosts: Alan Lilienthal and Natalie GonzálezWriter/Producer: Natalie GonzálezTechnical Producer/Sound Designer: Adrian VillalobosEditor: Elma González Lima BrandãoEpisodes translated by: Natalie González and Julio C. Ortíz FrancoDirector of Audio Programming and Operations: Lisa Morrisette-ZappThis program is made possible, in part, by the Corporation for Public Broadcasting, a private corporation funded by the American people

Marcha en Durango en memoria de Nicole este 27 de septiembre Parque Esperanto de Tijuana recibe premio internacional  Delegación de Colombia abandona plenaria de la ONU durante discurso de Netanyahu  Más información en nuestro podcast

Pollution and trash from the Tijuana River Valley have impacted the San Diego-Tijuana border region for decades. New research shows that it's not just the water that's affected. Toxic materials are also degrading the region's air quality.A panel of environment reporters in the San Diego-Tijuana region joins us to talk about the origins of the cross-border sewage crisis. How did it all start? We look into the Tijuana River Valley's eco-history — and how its water and air came to be polluted.Then, a look ahead to the Major League Baseball playoffs. The Padres are set to face the Chicago Cubs in the wildcard round on Tuesday. This weekend will determine where the series begins — it's looking like Chicago, but there's still a chance it could come to Petco Park.Padres beat writer AJ Cassavell says this will be the first time these two teams have met in the playoffs since 1984.And finally, our weekly roundup of other stories from the week.Guests:Tammy Murga, environmental reporter, KPBSMackenzie Elmer, environment and energy reporter, Voice of San DiegoPhilip Salata, environment reporter, inewsourceAJ Cassavell, writer, PadresAndrew Bowen, metro reporter, KPBSJulianna Domingo, producer, KPBS

Gia is in the Bahamas but her dad wants to fly her to Tijuana! Wait until you hear why Joe is meeting with a 90s actor in Mexico! Plus, did Gia just spot G-Eazy doing something sleazy? Hear what happened during her pitstop in Vegas! And, say ADIOS to pimples, Gia explains how she cleared her skin and it sounds SIMPLE!!!See omnystudio.com/listener for privacy information.

Gia is in the Bahamas but her dad wants to fly her to Tijuana! Wait until you hear why Joe is meeting with a 90s actor in Mexico! Plus, did Gia just spot G-Eazy doing something sleazy? Hear what happened during her pitstop in Vegas! And, say ADIOS to pimples, Gia explains how she cleared her skin and it sounds SIMPLE!!!See omnystudio.com/listener for privacy information.

Resumen Jornada 9 Apertura 2025 Liga MX - Futbol Mexicano Regresamos con el resumen de la jornada 9 y encima la media jornada 11 y la 12 el fin de semana Cruz Azul 3-2 FC Juárez Cruz Azul mantuvo su invicto con una victoria sufrida en la capital; se repuso tras ir abajo en el marcador y reafirma su liderato con siete triunfos seguidos. Necaxa 1-0 Puebla Necaxa ganó con un gol de autogol por parte de Franco Moyano, sumando tres puntos vitales para acercarse a la zona de repechaje. Mazatlán 1-1 Atlas En el Estadio El Encanto, Mazatlán y Atlas repartieron puntos tras un empate conseguido en los minutos finales, reflejando la igualdad de fuerzas. Tijuana 5-0 León Tijuana sorprendió con la mayor goleada de la jornada; su ataque fue letal y superó completamente a León, destacando en la tabla y mandando un mensaje de fortaleza. Pachuca 0-2 Querétaro Querétaro dio la sorpresa a domicilio, mostrando solidez y capitalizando sus oportunidades para vencer claramente a Pachuca. Pumas 1-1 Tigres En un duelo intenso en Ciudad Universitaria, Pumas y Tigres empataron, manteniéndose ambos en la pelea por la parte alta de la tabla. Guadalajara 0-3 Toluca Toluca fue ampliamente superior en el Estadio Akron y goleó a las Chivas, consolidando su buen momento, mientras que Guadalajara sigue en crisis. Monterrey 2-2 América Monterrey dejó escapar dos goles de ventaja y América empató en los últimos minutos, resultado que le permitió a Cruz Azul quedar como único líder. Santos 1-4 Atlético San Luis Atlético San Luis fue contundente como visitante y venció de manera clara a Santos Laguna en Torreón, mostrando gran eficacia ofensiva.www.golesygambeta Escuchanos en iTunes - Spotify - tune-in - Pandora - Youtube - Google Music Support Goles Y Gambeta by contributing to their tip jar: https://tips.pinecast.com/jar/goles-y-gambeta Find out more at http://golesygambeta.com This podcast is powered by Pinecast.

Tijuana inaugura el primer plantel de la Universidad Rosario Castellanos Canciller De la Fuente llama en la ONU a fortalecer el multilateralismoEU ofrece línea de financiamiento de 20 mil mdd a ArgentinaMás información en nuestro podcast 

The major rivers of the Rio Grande and the Colorado run through both the United States and Mexico and they are the source of a water sharing agreement between the two countries that dates back to 1944. Under the terms of this treaty, Mexico must send 430 million cubic metres of water per year from the Rio Grande to the US, to supply Texas and dozens of cities near the border. Whilst the US sends a much larger allocation of nearly 1.85 billion cubic metres of water a year, from the Colorado River to supply Mexico's border cities like Mexicali and Tijuana. But 80 years on, a deepening row over a shortage of water has put the treaty in jeopardy. Mexico is in arrears and has failed to keep up with its water deliveries to the US for much of this century and its unlikely to meet its obligation this year too. Farmers on both sides are struggling to water their crops, whilst the border cities are facing water shortages for both their populations and industries. And pressure on Mexico is mounting with President Trump earlier this year accusing Mexico of ‘stealing' the water. So this week on The Inquiry, we're asking ‘Why does Mexico owe the US water?'Contributors: Stephen Mumme, Emeritus Professor in Political Science, Colorado State University, USA Dr Rosario Sanchez, Senior Research Scientist, Texas Water Resources Institute, USA Susanne Schmeier, Professor in Water Co-operation, Law and Diplomacy, IHE Delft, The Netherlands. Naho Mirumachi, Professor in Environmental Politics, King's College, London, UK Presenter: Gary O'Donoghue Producer: Jill Collins Researcher: Maeve Schaeffer Technical Producer: Craig Boardman Production Management Assistant: Liam Morrey Editor: Tom Bigwood{Photo: The Rio Grande River and surrounding land that divides the USA and Mexico. Credit: Daniel Slim/Getty Images)

Ojos de fe es un programa en vivo desde Tijuana, México, y conducido por Sandy Caldera, la reconocida cantante y psicóloga católica, invidente de nacimiento. Con su testimonio y experiencia de vida, Sandy aconseja y consuela a muchos corazones que necesitan escuchar sobre las buenas nuevas de Dios.

Al encabezar el acto La Transformación Avanza en Yucatán, la presidenta Claudia Sheinbaum afirmó que su gobierno está fuerte por el respaldo del pueblo. A más de una semana de la explosión de una pipa en el Puente de la Concordia en Iztapalapa, y cuatro días después de una segunda volcadura en Tijuana, Grupo Tomza y su filial Silza encaran el mayor escrutinio público de la última década. Hasta la redacción de este episodio, la tragedia de la explosión de la pipa en el Puente de Iztapalapa ha dejado el saldo de 28 fallecidos de acuerdo con reportes oficiales. Hosted on Acast. See acast.com/privacy for more information.

INTIS en “Hoy Toca con Robertha” hablaremos del día internacional de la prevención del suicidio.Búscame en redes sociales:YouTube Íntimamente con RoberthaFacebook @IntimamenteconRoberthaInstagram @intimamenteconroberthaTikTok @intimamenteconroberthaTeléfono del Consultorio: 664 681 19 93Terapia de pareja en online y presencial en Tijuana.Whatsapp: 664 123 69 69

OA1191 - In today's Rapid Response Friday, we examine some of the legal questions raised as the Trump administration throws as much political capital as possible behind the recent assassination of Turning Point USA leader Charlie Kirk and their implications for the future of the First Amendment rights they claim to revere Kirk for championing. Is there any legal basis for Trump to designate a “domestic terrorist group,” let alone one that even his FBI has previously admitted doesn't exist? Matt looks back to the first Trump term to try to understand what is coming. We then examine how the states are getting around the FDA's limitations on the COVID-19 vaccine and the latest in Trump's litigious war on the media before closing things out with a fun footnote on the only other time in US history that a US President has sued someone for libel. Independent media matters more than ever now that mainstream media is compromised beyond any ability to report the truth about this administration. Support the show, join the community, and enjoy bonus content and ad-free listening at patreon.com/law! Don't forget to leave a 5-star review and share the show with your friends! Tyler Robinson indictment (filed 9/16/2025) 18 USC 2331 (federal definition of “domestic terrorism”) “Memorandum on Inadmissibility of Persons Affiliated with Antifa Based on Organized Criminal Activity” (1/5/2021) “Documents Show Trump Officials Used Secret Terrorism Unit to Question Lawyers at the Border,” Dara Lind, ProPublica (5/14/2021) “Migrant Caravan in Tijuana with ties to El Paso Texas,” DHS Field Information Report (10/18/2019) “Trump v. New York Times Company” (complaint filed 9/15/2025) Check out the OA Linktree for all the places to go and things to do!

At Craft Coast (https://craftcoast.co) in Oceanside and San Marcos, California, Blake Masoner is happy if you show up for tacos and stay for a beer. The fairly priced tacos are scratch-made, down to the tortillas themselves, packing loads of flavor into every bite. Fellow San Diego–area brewers refer to them as “The best tacos between here and Tijuana”—but the beer they brew here is anything but an afterthought. Eight medals in four years at the World Beer Cup and Great American Beer Festical—in competitive categories such as hazy pale ale, American IPA, and international pilsener—are evidence of the brewery's ambition on the quality side, and they've modified both classic and modern brewing techniques to serve their flavor and aroma goals. In this episode, Masoner discusses: abandoning a “no core beer” policy to keep customers happy brewing Mexican-style dark lager with dry yeast and vorlauf-only dark malts mitigating sulfur production with 34/70 yeast Australian-inspired XPA design without Southern Hemisphere hops using Mosaic at different times for different effects in West Coast IPA knockout hopping to find the true heart of new varieties pinpointing flavors through dry hopping building a team-wide winning mindset And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): If you are looking for a brewery chiller that's worry free and tough on GWP, then look no further. G&D Chiller's Elite 290 series chiller uses propane as a natural refrigerant with extremely low global warming potential. Visit gdchillers.com to learn more! Berkeley Yeast (https://berkeleyyeast.com). Berkeley Yeast bioengineers ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don't. Visit berkeleyyeast.com to learn more and start brewing with science on your side. Old Orchard (https://www.oldorchard.com/brewer): As breweries expand beyond beer into other segments like mocktails and CBD beverages, Old Orchard is here to help. We can formulate custom blends featuring specialty ingredients. More information and free samples are waiting at oldorchard.com/brewer. Indie Hops (https://indiehops.com) Celebrating 16 years of delivering compelling new hop varieties along with classics that thrive in Oregon's terroir, Indie is the original source for Strata, Luminosa, Lórien, Meridian, and their newest variety Audacia. Release your creativity with the magic of pure, uncut Oregon hops from Indie. Indie Hops — Life is short. Let's make it flavorful. XTRATUF (https://xtratuf.com) XTRATUF has been making rugged and reliable boots for 75 years. Built for the harshest conditions, the Legacy Collection styles are oil, acid, and chemical resistant with a non-slip rated outsole. Be prepared for whatever comes your way and shop the latest XTRATUF boots on xtratuf.com. Canoe Wild Rice (https://breweryworkshop.com) Brewers, have you ever considered brewing with North America's only Ancient Grain—Wild Rice? Joe at Canoe Wild Rice has a stockpile of this unique roasted grain ready to ship to you. Send Canoe Wild Rice an email at joe@canoewildrice.com or give the office a call at 1-800-626-3809 Prairie Malt (https://prairiemalt.com) For over 50 years Prairie Malt has been producing high extract malts forged from the fertile soils of Saskatchewan. Stop by the Roadhouse & Melvin booth at GABF to sample some award-winning beers produced with excellent malts and learn more at prairiemalt.com. Briess Malting (https://BrewingWithBriess.com) Briess offers the largest product line of specialty malt and is continuing to innovate. New malts include Heritage Gold and Lighthouse Munich. Check out why so many craft brewers trust Briess for their specialty malt at BrewingWithBriess.com.

En entrevista con La FM + Fútbol, Paco Vela revela la razón detrás de la ausencia de James Rodríguez en el partido entre León y Xolos de Tijuana. A pesar de los rumores de que se negó a viajar, Vela aclara que la decisión fue tomada por el club para evitar lesiones en la complicada cancha sintética. Con un rol secundario en el equipo y una baja participación en el torneo, James enfrenta críticas a pesar de ser el capitán. Además, se discute la situación de Vicente Sánchez como posible técnico de Atlético Nacional, resaltando su trayectoria y el impacto de su breve paso por Cruz Azul. Este contenido ofrece una visión profunda sobre el estado actual de James y el equipo de León, así como la dinámica del fútbol en México.

Yo llevo veinte años manejando tráiler. He rodado por todo el país: de Tijuana a Cancún, de Monterrey hasta Tapachula. Pero hay una carretera que siempre me dio mala espina… y no sabía por qué. Hasta esa noche.

Que onda friends!En los siguientes episodios contaremos con un par de reportajes especiales que se centran en los actuales desafíos migratorios en la región fronteriza.La migración es un tema contencioso y polarizante que a menudo los comentaristas políticos utilizan para golpetear a sus oponentes, pasando por alto las historias de las personas atrapadas en medio de este debate.Estas historias de esperanza y resiliencia nos recuerdan la importancia de ver más allá de la nota: reconociéndolos como seres humanos. Seres humanos con sueños y aspiraciones al igual que cualquiera.En nuestro reportaje de hoy acompañamos a Laura Pavón, personal en uno de los albergues más concurridos de Tijuana, Casa del Migrante.Laura relata su camino hacia Tijuana, destacando los momentos que la inspiraron a brindar ayuda a los migrantes y explicando cómo asiste a los recién llegados en su búsqueda de un nuevo hogar. Además, exploramos el impacto significativo que Laura ha tenido en el albergue, tanto en situaciones diarias como durante crisis, como cuando se cerró la aplicación CBP One.¡No te lo pierdas!¡Nos vemos pronto!Redes sociales y contactoDe KPBS, Port of Entry cuenta historias que cruzan fronteras. Para escuchar más historias visita www.portofentrypod.orgFacebook: www.facebook.com/portofentrypodcastInstagram: www.instagram.com/portofentrypodPuedes apoyar nuestro podcast en www.kpbs.org/donate, escribe en la sección de regalos (gift section) “Port of Entry” y como agradecimiento podrás recibir un regalo.Si tu empresa u organización sin fines de lucro desea patrocinar nuestro podcast, envía un correo a corporatesupport@kpbs.orgNos encantaría recibir tu retroalimentación, envíanos un mensaje al 619-500-3197 o un correo a podcasts@kpbs.org con tus comentarios y/o preguntas sobre nuestro podcast.CréditosHosts: Alan Lilienthal and Natalie GonzálezEscritor/Productor: Julio C. Ortiz FrancoProductor Técnico/Diseñador Sonoro: Adrian VillalobosEditora: Elma Gonzalez Lima BrandaoEpisodios traducidos por: Natalie González and Julio C. Ortíz FrancoDirectora de Programación de Audio y Operaciones: Lisa MorrisetteThis program is made possible, in part, by the Corporation for Public Broadcasting, a private corporation funded by the American people

Hoy en Me Lo Dijo Adela analizamos la crisis más profunda de la Marina mexicana y el arresto del exsecretario de Seguridad de Tabasco, Hernán Bermúdez Requena. Alberto Capella, exsecretario de Seguridad en Quintana Roo, Morelos y Tijuana, explica cómo el crimen organizado penetró las instituciones y qué significa para la presidencia de Claudia Sheinbaum. En el plano internacional, Brenda Estefan detalla la nueva ofensiva de Donald Trump contra Venezuela y las consecuencias geopolíticas de su escalada. Además, Sandra Romandía presenta su libro “Testigos del Horror”, con revelaciones sobre las atrocidades en el rancho Izaguirre que el poder quiso ocultar. En espectáculos, Verónica Garay de TVNotas comparte lo más reciente de la portada de la revista. Y cerramos con Trapos Trendo junto a Gustavo Prado, quien desmenuza lo que dejó la MET Gala. Un programa con análisis, denuncia y estilo único. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Dr. Antonio Jimenez, M.D., N.D. is the Founder and Chief Medical Officer of the Hope4Cancer Treatment Centers—a world leader at the frontier of integrative oncology—with locations in Tijuana and Cancun, Mexico. For more than 30 years, Dr. Jimenez has dedicated his life to the study, clinical research, and implementation of integrative strategies to treat cancer, chronic infections, and immune disorders. He has positioned Hope4Cancer as the world leader in personalized cancer therapeutics including many revolutionary treatments including NanoPeptide Therapy, Sono-Photo Dynamic Therapy, DaVida Bio-Immunotherapy, and many others. www.hope4cancer.com facebook.com/hope4cancermexico instagram: @hope4cancermexico _____________ To learn more about the 10 Radical Remission Healing Factors, connect with a certified RR coach or join a virtual or in-person workshop visit www.radicalremission.com.   To watch Episode 1 of the Radical Remission Docuseries for free, visit our YouTube channel here.  To purchase the full 10-episode Radical Remission Docuseries visit Hay House Online Learning. To learn more about Radical Remission health coaching with Liz or Karla, Click Here Follow us on Social Media: Facebook  Instagram YouTube ____________ Connect & Thrive (CAT) is a heart-centered social impact company dedicated to supporting cancer previvors, patients, thrivers, and caregivers. CAT empowers women on their personal healing journeys by connecting them to our Marketplace of reputable practitioners and curated products. Our partners offer evidence-based healing modalities and healthy living products designed to prevent cancer, navigate a cancer diagnosis, and mitigate the risk of recurrence. CAT's mission is to help women CONNECT with a community of partners who can help them THRIVE! Asking for, and accepting, help are signs of strength, not weakness. “In the face of uncertainty, there is nothing wrong with hope.” ~O. Carl Simonton   Visit Connect-and-thrive.com WEBSITE LINKS-  Website - https://connect-and-thrive.com/  Social Media: Instagram - https://www.instagram.com/connect_and_thrive/ LinkedIn - https://www.linkedin.com/in/christine-anastos/  

Hoy en Me Lo Dijo Adela analizamos la crisis más profunda de la Marina mexicana y el arresto del exsecretario de Seguridad de Tabasco, Hernán Bermúdez Requena. Alberto Capella, exsecretario de Seguridad en Quintana Roo, Morelos y Tijuana, explica cómo el crimen organizado penetró las instituciones y qué significa para la presidencia de Claudia Sheinbaum. En el plano internacional, Brenda Estefan detalla la nueva ofensiva de Donald Trump contra Venezuela y las consecuencias geopolíticas de su escalada. Además, Sandra Romandía presenta su libro “Testigos del Horror”, con revelaciones sobre las atrocidades en el rancho Izaguirre que el poder quiso ocultar. En espectáculos, Verónica Garay de TVNotas comparte lo más reciente de la portada de la revista. Y cerramos con Trapos Trendo junto a Gustavo Prado, quien desmenuza lo que dejó la MET Gala. Un programa con análisis, denuncia y estilo único. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Today we interview Dr. Ted Hamann about EDUCATED, a memoir by Tara Westover. Ted is the Charles Bessey professor of teaching, learning and teacher education at the University of Nebraska-Lincoln. Ted is an anthropologist of education with a primary scholarly focus on the interface between education policy and practice. He is author/editor of 14 books/monographs/journal special issues and has published almost 100 journal articles and book chapters. In 2019, Hamann served as a Fulbright Garcia-Robles U.S. Scholar at the Tijuana campus of the Universidad Pedagógica Nacional studying binational higher education collaborations that were intended to better prepare educators in both the United States and Mexico. He is an AERA fellow of the American +Education Research Association and a NEPC fellow at the National Education Policy Center.Ted tells us education is an aspect of anthropology because it is the way peoples have decided to pass on their humanity. Ted's work looks at education through the lens of anthropological methods at investigating what is going on in classrooms, in teacher education, in teaching communities, and so on. The imagining of who we are, such as Tara's quest in EDUCATED, is partially an anthropological question. We delve into what education means, in general, and what it meant to Tara. Linny was mostly interested in what happened outside the classroom, but Nancy keeps insisting what happens in the classroom mattered. Ted acknowledges that "school" is helpful to some but it can also be harmful. Tara brought a unique perspective, as well as a unique set of assets to her college experience. In fact, though difficult, her learned self-reliance and persistence were likely crucial to her eventual success. Linny is skeptical that most students have the sort of engaging and life-changing experience that Tara did, and that Ted and Nancy keep talking about. She just wanted to get through school so she won't have to work in a factory! Eventually, she does talk about her Master's education and how that mattered. Ted agrees that the voluntariness and the reason for being in a classroom matters. Tara had a good reason to be in those classrooms. Ted tells us about his research in school as a community and teacher recruitment from within difficult to staff schools.

Ojos de fe es un programa en vivo desde Tijuana, México, y conducido por Sandy Caldera, la reconocida cantante y psicóloga católica, invidente de nacimiento. Con su testimonio y experiencia de vida, Sandy aconseja y consuela a muchos corazones que necesitan escuchar sobre las buenas nuevas de Dios.

#INTIS en la emisión de “Hoy Toca con Robertha” hablaremos sobre el Secreto del Cuddlegasm: Cómo la Intimidad Emocional Revoluciona tu Vida Sexual

Hello, friends!We have a couple of special reports focusing on current issues facing the borderlands: migration.Migration is a contentious and polarizing topic that pundits often use to score political points against their opponents, often overlooking the real stories of people caught in the middle of this deeply entrenched debate. These stories of hope and resilience remind us of the importance of seeing others as human beings. Human beings with dreams and aspirations are just like anyone else.In today's special report, we spotlight Laura Pavon, a staff member at one of Tijuana's busiest shelters, Casa del Migrante. Laura shares her journey to Tijuana, discussing the pivotal moments that inspired her to help migrants and how she assists new arrivals in finding a new home.We also delve into the significant impact she's had on the shelter, both in everyday situations and during crises, such as when the CBP One app was shut down.Stay tuned!Social media and contactFrom KPBS, “Port of Entry” tells cross-border stories that connect us. More stories at www.portofentrypod.orgFacebook: www.facebook.com/portofentrypodcastInstagram: www.instagram.com/portofentrypodSupport our show at www.kpbs.org/donate. Search “Port of Entry” in the gifts section to get our sling bag as a thank-you gift.If your business or nonprofit wants to sponsor our show, email corporatesupport@kpbs.org.Text or call the "Port of Entry" team at 619-500-3197 anytime with questions or comments about the show or email us at podcasts@kpbs.org.CreditsHosts: Alan Lilienthal and Natalie GonzálezWriter/Producer: Julio C. Ortiz FrancoTechnical Producer/Sound Designer: Adrian VillalobosEditor: Elma González Lima BrandãoEpisodes translated by: Natalie González and Julio C. Ortíz FrancoDirector of Audio Programming and Operations: Lisa Morrisette-ZappThis program is made possible, in part, by the Corporation for Public Broadcasting, a private corporation funded by the American people

In Part II of the Cosbey Chronicles, Uncle Coz recounts more boat adventures, working for Raul Gardini – the richest man in Italy – and his Americas Cup team, building the very first carbon composite racing boats, and after a brief stint working in Japan, returning to the US to work on the AmericaOne team. We dive into Marc's love for music, seeing iconic bands in the 1970s like Zeppelin, Marley, The Who, Van Halen, The Doors, Pink Floyd and, of course, the Grateful Dead. Cosbey's most memorable show? Midnight Oil in Australia. Tom and Coz discover they were at the same Dead shows together, and Coz opens up about relationships, living simple and free on his terms, riding on the backs of manta rays deep in the Pacific Ocean and almost drowning while bodysurfing The Wedge in Newport Beach. 3:00 – Wrong number call-in to the Core Lord hotline regarding religious exemption.7:45 – Introducing Part II of the Downieville interview with Marc Cosbey.13:30 – Working for Raul Gardini, the richest man in Italy on his boat racing team, the first carbon composite Americas Cup boats for racing San Diego in 1991.23:35 – Got hired onto a Japanese Americas Cup team in 1995 and taught them the craft.24:25 – Discovering a caretaker's job at Gold Lake in the Lakes Basin of Plumas County.27:38 – Going back to an American team out of San Francisco – America One.31:00 – If you could live in a different country, where would you live? New Zealand.33:50 – All about music. Seeing live bands all over the world – Zeppelin, Marley, The Who, Van Halen, The Doors, Pink Floyd, Grateful Dead.37:40 – Calling a drug hotline high on drugs to ask if he should go see Deep Purple and Black Sabbath.39:58 – What was the most memorable show you've ever seen? Midnight Oil in Australia.42:10 – What's the difference between Australians and New Zealanders?43:49 – Second most memorable show he's ever seen – Carlos Santana at a bull ring in Tijuana.44:45 – Some Grateful Dead show stories – Coz and Tom discover they were at the same show.50:00 – Cosbey's love life, never getting married and not having pets – flying solo and keeping things simple.52:20 – Trail Whisperer's story about chasing a loose dog running on the highway.54:48 – Cosbey thinks time is going faster, the planet is accelerating. How do you slow time down?57:30 – Almost drowning at The Wedge in Newport Beach in the early 1970s.1:01:47 – Do you feel like you still need to chase adventure or do you feel content?1:04:00 – Helping a friend learn to build a boat, then sailing the Sea of Cortez, Baja Mexico.1:06:40 – Sailing to seamounts in the Pacific, an underwater volcano that comes within 100 feet of the sea surface. A refuge for aquatic life.1:09:00 – Riding on the back of a massive manta ray.1:11:25 – If you were an animal, what would you be?

En el podcast hablamos de los titulares de la edición 2685 del 12 al 18 de septiembre de 2025 del Semanario ZETA: Tijuana: 72 puntos con riesgo de socavón. La red de Marina y Aduanas. Santero Homicida. Primer presupuesto de Sheinbaum: más impuestos y más deuda.Además hablamos de la película de Dreams de Michael Franco, estelarizada por Jessica Chastain. Los detalles, en la edición impresa del Semanario ZETA y en nuestro sitio web www.zetatijuana.com

Más de 600 colonias de Tijuana se quedan sin agua por ruptura de acueducto Trump cena y juega billar con funcionarios cercanos a su Gobierno 

First, the La Jolla Institute for Immunology is studying ghost viruses, which are passed down by our ancestors. Then, clean energy projects are getting a boost in funding and new election mailers are headed to your mailbox. Next, how the Carlsbad Theater owners are trying to save its legacy. Finally, we take a look at La Ópera de Tijuana which celebrates their 25 year anniversary.

Ojos de fe es un programa en vivo desde Tijuana, México, y conducido por Sandy Caldera, la reconocida cantante y psicóloga católica, invidente de nacimiento. Con su testimonio y experiencia de vida, Sandy aconseja y consuela a muchos corazones que necesitan escuchar sobre las buenas nuevas de Dios.

Fentanyl addiction has surged in Mexican border cities like Tijuana and Ciudad Juárez, fueled by the spillover from the U.S. opioid crisis and the mass production of illicit fentanyl by cartels. Authorities warn that fentanyl has become an “emerging drug” in northern Mexico, often mixed with other substances such as heroin and cocaine, making overdoses increasingly lethal. Overdose mortality is being driven up by polysubstance use and insufficient testing infrastructure to accurately assess the problem. At the same time, requests for addiction treatment in Mexico have soared by nearly 500% over the past three years, highlighting the strain on an already under-resourced public health systemMuch of the fentanyl reaching these border cities is channeled southward as cartels establish local markets amid U.S. demand. Mexican cartels rely on precursor chemicals from China to manufacture fentanyl domestically—then smuggle it across the border, often using U.S. citizens as couriers through ports of entry or vehicles. Despite their role in producing and exporting fentanyl, Mexico faces a paradoxical shortage of medical-grade fentanyl, leading to dangerous improvisation in hospitals and even fatal meningitis outbreaks. Harm reduction efforts are hampered by the government's restriction of life-saving tools like naloxone, leaving border communities vulnerable to both rising addiction and inadequate treatment.to contact me:bobbycapucci@protonmail.comsource:Elections Mexico 2021: Human experiments in Tijuana and Mexicali: How cartels are testing fentanyl on drug addicts | International | EL PAÍS English (elpais.com)

First up on the podcast, Staff Writer Rodrigo Pérez Ortega joins host Sarah Crespi to talk about a megafauna megafind that rivals the La Brea Tar Pits. In addition to revealing tens of thousands of bones from everything from dire wolves to an ancient human, the site has yielded the first DNA from ammoths that lived in a warm climate.    Next on the show, the Tijuana River crosses the U.S.-Mexican border from Tijuana to San Diego—bringing with it sewage, industrial waste, and stinky smells. News Intern Nazeefa Ahmed talks with Kimberly Prather, an atmospheric chemist at the University of California San Diego about detecting both air and water pollution around the river and the steps needed for cleanup.   Finally, the latest in our series of books exploring the science of death. This month, host Angela Saini talks with philosopher Susana Monsó about her ook Playing Possum: How Animals Understand Death. Content warning for this segment: The interview contains descriptions of dead baby animals.   This week's episode was produced with help from Podigy.   About the Science Podcast   Authors: Sarah Crespi; Rodrigo Perez Ortega; Angela Saini Learn more about your ad choices. Visit megaphone.fm/adchoices

En este episodio de *Sin Llorar* nos pusimos serios… bueno, no tanto. Analizamos la victoria del América sobre Atlas en el Apertura 2025, preguntándonos con sarcasmo fino: ¿la figura del partido fue Alan Saint-Maximin o el árbitro, el famosísimo Gato Ortiz?