Podcasts about Velveeta

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

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The easiest Velveeta Mac n Cheese doesn't involve making a flour roux or a white sauce. It's just pasta, butter, and that Velveeta. And, it's ready to eat in less than 20 minutes. Recipe: Velveeta Mac and Cheese from TheCookful.Here are the links to some of the items I talked about in this episode: #adCutting BoardChef's KnifePasta PotColanderMeasuring CupThe All New Chicken CookbookThis episode was also published in October, 2023.Here's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

Cheesy and Fondue go extra this week—covering the most over-the-top cheese news from around the world! We've got a World Record cheese tasting, 3,000 pounds of curds, Velveeta and Cardi B colab, mac & cheese pizza, a $10,000 cheddar wheel, a 1,400-pound cheese sculpture and a $200 sandwich. And of course, we tell a cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! *** Why is cheddar the most dangerous of all the cheeses? Because it is very sharp! Show Noteshttps://www.upi.com/amp/Odd_News/2025/06/19/colombia-Guinness-World-Records-cheese-tasting/6371750364009/ https://www.wsaw.com/2025/07/29/iconic-wisconsin-valley-fair-stand-prepares-sell-3000-lbs-cheese-curds/ https://www.thedrum.com/news/2025/07/30/velveeta-turns-up-the-heat-with-cardi-b-and-full-cheese-experiencehttps://www.masslive.com/news/2025/07/pizza-meets-mac-cheese-kraft-heinz-drops-limited-edition-flavor-nationwide.html?outputType=amp https://www.romesentinel.com/boonville-herald/big-cheese-sells-for-over-10-000-at-lewis-county-fair/article_ecf8881f-5a56-4881-8b90-474cc0f37fdf.htmlhttps://m.farms.com/ag-industry-news/have-you-ever-seen-a-1400-pound-cheese-masterpiece-043.aspxhttps://wcti12.com/news/local/worlds-most-expensive-cheesesteak-debuts-at-down-east-bird-dawgs-gamehttps://www.witn.com/2025/08/08/kinstons-minor-league-baseball-team-attempts-beat-world-record-most-expensive-cheesesteak-20025/

This throwback episode features Alan and his longtime friend and fellow Dentaltown veteran, Dr. Frank Clayton, for a hilarious and nostalgic conversation. They reminisce about the early days of online forums, the inception of the podcast idea, and Frank's surprising pre-dental career selling Velveeta cheese. The discussion quickly turns to the shared trauma of hating dental school and the daily, relatable frustrations of clinical practice—from the high-stakes timing of cement cleanup and the dread of a phone call from the lab to the eternal struggle for the perfect contact. It's a candid, funny, and deeply relatable chat between two old friends who aren't afraid to admit they don't have all the answers. Some links from the show: Speedcem Plus by Ivoclar Join the Very Dental Facebook group using the password "Gary," "Timmerman," Hornbrook" or "McWethy," "Papa Randy" or "Lipscomb!" The Very Dental Podcast network is and will remain free to download. If you'd like to support the shows you love at Very Dental then show a little love to the people that support us! -- Crazy Dental has everything you need from cotton rolls to equipment and everything in between and the best prices you'll find anywhere! If you head over to verydentalpodcast.com/crazy and use coupon code “VERYDENTAL10” you'll get another 10% off your order! Go save yourself some money and support the show all at the same time! -- The Wonderist Agency is basically a one stop shop for marketing your practice and your brand. From logo redesign to a full service marketing plan, the folks at Wonderist have you covered! Go check them out at verydentalpodcast.com/wonderist! -- Enova Illumination makes the very best in loupes and headlights, including their new ergonomic angled prism loupes! They also distribute loupe mounted cameras and even the amazing line of Zumax microscopes! If you want to help out the podcast while upping your magnification and headlight game, you need to head over to verydentalpodcast.com/enova to see their whole line of products! -- CAD-Ray offers the best service on a wide variety of digital scanners, printers, mills and even  their very own browser based design software, Clinux! CAD-Ray has been a huge supporter of the Very Dental Podcast Network and I can tell you that you'll get no better service on everything digital dentistry than the folks from CAD-Ray. Go check them out at verydentalpodcast.com/CADRay!

National Rocky Road day.  Entertainment from 1991. Velveeta went on sale, Largest large mouth bass ever caught, youngest First Lady.  Todays birthdays - Johnny Weissmuller, Sally Kellerman, Jerry Mathers, Dennis Haysbert, Dana Carvey, Tony Hadley, Wayne Brady, Zachary Quinto.  Bo Didley died.Intro - God did good - Dianna Corcoran    https://www.diannacorcoran.com/Rocky Road - Wierd Al YankovicI don't wanna cry - Mariah CareyMeet in the middle - Diamond RioBirthdays - In da club - 50 Cent   https://www.50cent.com/Leave it to beaver themeTrue - Spandau BalletBo Didley - Bo DidleyExit - Air conditioning - Paul Eason    http://www.pauleason.com/countryundergroundradio.comcooolmedia.com 

Steve and Darren welcome on Tanny Crane and Tim Miller to celebrate the opening of the Bob Crane Community Center. Take a listen as the group talks over the Crane family legacy and the magic of Velveeta.

Update! Update! Come get your update! We learned a lot of info about Velveeta loaves, lucky girl syndrome, seasonal treats, minimal shoes, and more that we gotta share!    On Erica's iPhone note for seasonal treats in April, you will find  an Ojai Pixie Party, Great N.Y. Noodletown's softshell crab, and Styer's Peonies, and coming up with DIY traditions reminds us of The New Better Off by Courtney E. Martin.    Circle of Friends by Maeve Binchy gives cozy-soapy, which is exactly what we want right now.    Time for an acupressure mat update: Claire's loving it! Erica's still into her Yoga Toes.    Speaking of toes! We're still thinking about minimal shoes, and we think these Adidas Taekwondo Shoes are a contender.    Do you have news we can use on things we discussed in previous episodes? Share them at 833-632-5463, podcast@athingortwohq.com, @athingortwohq, or in our Geneva.   Celebrate spring with Fast Growing Trees. Get 15% off your first purchase with the code ATHINGORTWO. Support your hair with Nutrafol. Take $10 off your first month's subscription with the code ATHINGORTWOGIFT. Get good sleep with Bearaby and use the code ATHINGORTWO for an exclusive 10% discount. YAY.

It was really fun having Molly Yeh back in the studio for an absolute riot of a conversation. Molly is legitimately one of the funniest writers (and guests) that we've encountered in a long time, and has amazing recipe writing chops to boot. We get into all sorts of topics on the show including her latest book about Midwest baking, Sweet Farm. We talk about Minnesota's deep cookie salad traditions, the genius of Furikake puppy chow, and what it's like to live on a sugar beet farm.Also on the show it's the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Besha Rodell's memoir Hunger Like a Thirst, Carolina Gelen with a hot (cold) coffee tip, Selva is an all-day cafe/wine bar doing special things. Also: Syme's Letter Writer will make you appreciate letter writing in a special way, Sing Sing didn't get the attention it deserved, Brooklyn's Dinner Party is a restaurant serving what we are looking for right now, Wonder Bread has its first product launch in a hundred years. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. Read more:This Is TASTE 153: Molly Yeh [TASTE]8 Reasons Why Molly Yeh Loves Yogurt More Than LIFE [BA]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Andrew Schultz aka Mr. Goody Two Shoes and Joseph Huggins aka OldManHuggie Discuss Elon Musk aka Elolf Twitler and The Velveeta Voldemort Hawking Tesla SS Swastikars On The White House Lawn, The Pros and Cons For Society and Humanity If Automation Makes The Need For Human Labor Obsolete, Texas State Bill Making It Illegal To Identify As Transgender On Official Documents and Potentially Leading To Jail Time, Former Philippines President Rodrigo Duterte Arrested In Manila After ICC Warrant, Ukraine Launches Major Drone Attack Targeting Moscow, The New US-Ukraine Deal, and Much More.Therapy Questions and Article Links Below Therapy Questions:1.) Should the President be able to sell cars while in office? https://apnews.com/article/tesla-stock-musk-trump-evs-sales-b3118cbab69fbfaa3abcceb059ba8c582.) If you had to lose a body part to stay alive, what would it be and why?3.) Should we move towards an automated society (less human labor) or is human labor and production more important?4.)Should trans people be put in jail? https://httpsm://www.nbcnews.com/nbc-out/out-politics-and-policy/texas-bill-identify-transgender-state-felony-rcna195642Topics:Former Philippines president Rodrigo Duterte arrested in Manila after ICC warrant:https://apple.news/Aizb01g2eQcWgWzYGwNwz7gUkraine launches major drone attack targeting Moscow, Russia says:The new US-Ukraine deal, briefly explained:https://apple.news/A24P33SM2RI6HILVkDhDUzg

On today's Extra, Greg Warren Warren report Velveeta Learn more about your ad choices. Visit podcastchoices.com/adchoices

Switch to Catholic Radio for Lent! Download our PDF, cut up the cards, and hand them out to your friends who are looking for something edifying to listen to during Lent… Switch to Catholic Radio for Lent – Download and Print ***** Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Rita Heikenfeld to share meatless Lenten recipe ideas. Other guests include Gary Michuta from Hands on Apologetics, Courtney Brown from Ruah Woods to share thoughts on Theology of the Body. Plus all the latest news, weather, sports, and a whole lot more… ***** Prayer to St. Joseph by Pope Pius X Glorious St. Joseph, model of all who are devoted to labor, obtain for me the grace to work in the spirit of penance in expiation of my many sins; to work conscientiously by placing love of duty above my inclinations; to gratefully and joyously deem it an honor to employ and to develop by labor the gifts I have received from God, to work methodically, peacefully, and in moderation and patience, without ever shrinking from it through weariness or difficulty to work; above all, with purity of intention and unselfishness, having unceasingly before my eyes death and the account I have to render of time lost, talents unused, good not done, and vain complacency in success, so baneful to the work of God. All for Jesus, all for Mary, all to imitate thee, O patriarch St. Joseph! This shall be my motto for life and eternity. Amen. ***** RECIPES FROM RITA: SLOW COOKER MAC AND CHEESE 1 pound elbow macaroni or your favorite short pasta. 4 cups/1 pound sharp cheddar cheese 2-1/2 cups whole milk and 1/2 cup heavy cream (or sub in all milk) 1/4 cup (4 tablespoons) butter 1 teaspoon salt or to taste 1/2 teaspoon black pepper or to taste 1/2 teaspoon garlic powder – optional but good – we like it To give it a kick – couple shakes cayenne powder or flakes. I usually add this after macaroni & cheese has finished cooking, so that I can scoop out some macaroni & cheese before adding it for those who don’t like heat. Instructions Cook macaroni per package instructions for al dente BUT make sure not to overcook the pasta, as it will cook more once placed in the slow cooker. Spray slow cooker with cooking spray or use a cooking bag. Turn on low and set timer for 2-1/2 hours then add the macaroni to the cooker. Add milk and cream to macaroni and stir to combine. Reserve 1-1/2 cups cheese for the last part of the recipe. Add the remaining cheese (2-1/2 cups) to cooker and stir. Add butter, salt, black pepper, and garlic powder to the macaroni and stir to combine. Place the lid on cooker and continue to cook for two hours on low, stirring occasionally. After the 2 hour mark, add the reserved cheese over the top of the macaroni and place the lid back on the slow cooker. Cook the mac and cheese for an additional 15 minutes or so just until the cheese has melted. Now stir in red pepper. Keep on warm setting until ready to serve. Tips: Can I use different cheese to make the recipe? American cheese and Velveeta cheese. They melt really well, and you end up with a very creamy cheese sauce. For a spicier flavor, use pepper jack cheese. You can also add a little parmesan cheese (or Romano) to give mac and cheese a little boost of flavor. Can I add other ingredients to the mac and cheese? How about broccoli or peas? Cook them before adding at the last minute. ***** Brady Stiller, author of Your Life is a Story: GK Chesterton and the Paradox of Freedom Full list of guestsSee omnystudio.com/listener for privacy information.

The SKATCAST Network presents:The SKATCAST Show #163 with the Script KeeperTodays' Skit-SKATs:[ Inside My MInd | 0:28 ] - "Deep Thoughts" - This week the Script Keeper gets hooked up to the brainy machines and is encouraged to try and think "deep thoughts". He is dumb, so this worked out poorly.[ Liam the Monster Hunter | 5:11 ] - "Letter to Velveeta" - As he writes a letter to his lady love, Liam shows what life looks like onboard the massive ship they call The Krakenpwn.[ Book of Shmoggie | 19:08 ] - "Bad Space: Escape" - Gunner and the crew of the Spade discuss recent events and a pizza party while D-Fax and Thomax onboard the Wormholer must fight for their lives.Have the best kind of Tuesday!Visit us for more episodes of SKATCAST and other shows like SKATCAST presents The Dave & Angus Show plus BONUS material at https://www.skatcast.com Watch select shows and shorts on YouTube: bit.ly/34kxCneJoin the conversation on Discord! https://discord.gg/mVFf2brAaFFor all show related questions: info@skatcast.comPlease rate and subscribe on iTunes and elsewhere and follow SKATCAST on social media!! Instagram: @theescriptkeeper Facebook: https://www.facebook.com/scriptkeepersATWanna become a Patron? Click here: https://www.patreon.com/SkatcastSign up through Patreon and you'll get Exclusive Content, Behind The Scenes video, special downloads and more! Prefer to make a donation instead? You can do that through our PayPal: https://paypal.me/skatcastpodcast Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Andrew and Vieves dip into the proverbial mailbag as the Ad Councilors respond to last week's epic Bowlies show and share some classic commercials ranging from processed cheese food to personal injury lawyers. Here are links to the ads we talked about in this week's show: Nerds - New Orleans Second Line (ft. Shaboozey) https://www.youtube.com/watch?v=nwcZ2dxPUo0 Michelob Ultra - The Hustle (ft. Catherine O'Hara & Willem Dafoe) https://www.ispot.tv/ad/Tw2M/michelob-ultra-super-bowl-2025-pre-release-the-ultra-hustle-ft-willem-dafoe-catherine-ohara Nike - “So Win” (Women's Sport) https://www.youtube.com/watch?v=b0Ezn5pZE7o Gwynedd-Mercy Commercial (1987) https://fb.watch/xwAg9-jyby/ Velveeta vs Cheddar - Hello Muddah https://youtu.be/fA8fNQMlbpY K9 Advantix Commercial - Hello Muddah https://youtu.be/alk26XzDYF4?si=Z12mDAGSsFW0T2g1 Lundy Law - Workers Comp https://www.youtube.com/watch?v=JPKnyVck-ng Lundy Law - Snow & Ice https://www.youtube.com/watch?v=IIfEN9RIl7k Lundy Law - Car Accidents https://www.youtube.com/watch?v=vrxbPgmfR80

Tariff fear mongering. Soul vs spirit? Aborsh pill in the mail: Indicted! Squid vs Octopus differences.The Hake Report, Monday, February 3, 2025 ADTIMESTAMPS* (0:00:00) Start* (0:01:29) Kendrick* (0:03:38) Hey, guys! Facts vs Truth* (0:07:05) KENNY, AL: Soul vs spirit?* (0:13:25) Supers… Coffees, LYC vs Age of Inversion* (0:18:04) Don't be scared of flying! …* (0:24:42) Tariff hype* (0:30:12) WILLIAM 7, CA: Coffee, Spirit, Soul; Anger* (0:35:51) WILLIAM 3, CA: 101 blocked; Panama Canal; Monroe Doctrine; Trump* (0:43:58) WILLIAM 3: Obvious problems the govt neglects* (0:46:11) Monroe Doctrine* (0:47:22) Aborsh pill prosecution: Margaret Carpenter: LA vs NY* (0:56:18) JAIME, MN: Economy, Tariffs* (1:01:16) JAIME: Spirit vs Soul, Hell* (1:03:24) LYC: Selling slavery* (1:05:08) Breakup before Valentine's Day* (1:07:22) Baby shark born in tank housing only females* (1:10:01) Squid vs Octopus differences* (1:15:52) Squids vs Octopuses pictures* (1:19:53) DANIEL, TX: Reading? Dielawn, Romans…* (1:24:24) DANIEL: Shreveport, Velveeta, Govt Cheese* (1:25:57) DANIEL: Southern black Catholics; Truman Capote, In Cold Blood* (1:27:22) … Joel Friday… Facts vs Truth* (1:32:48) RICK, VA: Anger makes you blind; Truth and Trump vs Media* (1:39:02) RICK: Trump hiring women* (1:44:56) RICK: John from Kentucky; Tiffany Henyard* (1:47:27) LYC: Zero God, Truth vs Facts* (1:48:46) SARAH, TX: Pro-life? But they benefit!* (1:50:54) Aleyda by Lisandro MezaLINKSBLOG https://www.thehakereport.com/blog/2025/2/3/the-hake-report-mon-2-3-25PODCAST / Substack HAKE NEWS from JLP https://www.thehakereport.com/jlp-news/2025/2/3/hake-news-mon-2-3-25Hake is live M-F 9-11a PT (11-1CT/12-2ET) Call-in 1-888-775-3773 https://www.thehakereport.com/showVIDEO YouTube - Rumble* - Facebook - X - BitChute - Odysee*PODCAST Substack - Apple - Spotify - Castbox - Podcast Addict*SUPER CHAT on platforms* above or BuyMeACoffee, etc.SHOP - Printify (new!) - Spring (old!) - Cameo | All My LinksJLP Network:JLP - Church - TFS - Nick - Joel - Punchie Get full access to HAKE at thehakereport.substack.com/subscribe

Nachos were invented in a Mexican border town for a group of American ladies who lunch, and now they are considered food for the beer-drinking, football-cheering everyman. They can come piled high with twenty ingredients; a plate of nothing more than chips with melted Velveeta are also considered nachos. Whatever floats your tortilla, Kenji and Deb discuss ways to optimize every bite. Also, our Executive Producer Audrey Mardavich gets advice on how to slay the Super Bowl potluck.Recipes mentioned: The Ultimate Fully Loaded Vegan Nachos (Serious Eats) Corn and Black Bean Weeknight Nachos (Smitten Kitchen) Learn about your ad choices: dovetail.prx.org/ad-choices

Meanwhile... Velveeta has a new portable cheese offering, you can now plant Martha Stewart in your home rose garden, Stephen tries the new Oreo cookie promoted by singer Post Malone, a pharma company is making ketamine nasal spray to treat depression, a man starting oozing yellow gunk after eating too much butter, a suspected drug trafficker was arrested after his wife posted vacation photos online, and scientists have developed a pasta noodle too small to see with the naked eye. Learn more about your ad choices. Visit megaphone.fm/adchoices

9a-10 Some callers tell us about their experience with Meta Glasses, Velveeta to go, fake Jason Kelce memorabilia gets some guys busted, lots of food talk, and Sarah's sister Tina joins us for a Spider Quiz.

Dave and Chuck the Freak talk about crime around the radio station, making condensed soup without water, how many single women would be attracted to you in a room, strong new wildfire in California, winter storm in the south, man in Florida tried doing donuts on snow covered road and crashed, police used pepper balls to stop snowball fight at FSU, Boston travelers returning home from snowy Florida, cop accidentally shot driver in leg, squatters move into home being built, update on lady who found weed in kid’s Burger King bag, couple says U-Haul lost their moving pod, world’s oldest choir, guys busted selling fake autographed Jason Kelce merch, update on mayor who misspelled Eagles, predictions that Aaron Rodgers will retire, fan threw nachos onto ice at hockey game, Olympic medals are deteriorating, kid finds rare sports card, Chris Brown suing over documentary, a lot of local weather forecasters fired, Amy Schumer says she’s never had an orgasm with penis inside her, Meg Ryan and Billy Crystal reunite, Ryan Seacrest knocked to ground by Wheel Of Fortune contestant, one armed man stabs relative, man used his twin’s identity when he was arrested, man arrested after hitting someone with e-bike, naked man arrested by SWAT team, someone in demon mask on Ring doorbell cam, X-ray shows man’s body invested with tapeworm eggs, mom who works at restaurant caught old man stealing tip, drunk man tried to rob store with toy gun, Instacart driver shot because wife didn’t tell husband she placed an order, mother thinks kids ate grandpa’s ashes, typo declares woman dead, man accused of injecting counterfeit Botox, rats eating drugs in police department evidence room, pocket Velveeta, soup drops, Post Malone Oreo, old man rescued after U-Haul goes into lake, guy shot by man robbing brother’s place, guy woke from coma and fell in love with speech therapist, TikTok still not on app stores, telling kids that veggies can give you super powers, champagne sales down, cow barged into barber shop, undercover cop at pickle park, and more!

Holmberg's Morning Sickness - Brady Report - Thursday January 23, 2025 Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Holmberg's Morning Sickness - Brady Report - Thursday January 23, 2025 Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to #Millennial, the home of pretend adulting and real talk! We had to delay our recording for a day because Laura got stuck in Atlanta's latest snowmaggedon embarrassment. When will they learn to salt the roads in advance? Would it have been better if Trump had won in 2020 so we could be done with him by now? Legally flimsy and intended to inspire outrage: Trump's first 100 executive orders. Lol at everyone who traveled to DC for the inauguration just to find a sudden change in venue due to "the weather." We all saw what Elon did. Period. Is backlash against artists like Carrie Underwood and Nelly warranted due to their decision to perform at Trump's inauguration? Andrew makes a distinction. Get ready for the enshittification of TikTok y'all - unfortunately, the oligarchy is united and now they have a direct line to executive authority. Yay populism! The Supreme Court really is out here choosing violence: first they came for bodily autonomy, now they're poised to seriously curb first amendment free speech rights by placing limitations on access to pornography. Can we empathize with the struggle parents have today with monitoring their kids online? Absolutely. Is that a reason to strike down free speech protections? NO. We wrap the show with some favorite BS lies millennials were told repeatedly as kids that turned out not to be true. As always, we wrap with recommendations: First Aid Beauty Ulta Repair Cream (Pam), @TrumpflationTracker on Threads (Andrew), and 'Severance' season 2 on Apple TV+ (Laura). And in this week's installment of After Dark: How are our relationships with Trump supporting family members going? *redacted* is causing someone's family to do a lot of eye rolling over the insane indoctrination. How best to deal with confrontations from Trump supporting family looking for a fight - keep it simple, keep it petty (but kinda classy). Learn more about your ad choices. Visit megaphone.fm/adchoices

Alan's wearing glasses today...what was he up to last night?You can carry Velveeta in your pocket now.John M Chu wouldn't let this famous guy have a cameo in Wicked.

Holmberg's Morning Sickness - Brady Report - Thursday January 23, 2025 Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Holmberg's Morning Sickness - Brady Report - Thursday January 23, 2025 Learn more about your ad choices. Visit podcastchoices.com/adchoices

See omnystudio.com/listener for privacy information.

Would you carry around a packet of cheese? Plus LLMF speculation and Annie Leibovitz art

Construction activity in Denver is tapering off. Upscale dining spots throughout the city, known for their delicious cuisine, are grabbing headlines. Sheryl Crow is set to perform at Red Rocks, and we can't wait! Plus, who doesn't love cheese on the go?

Only one more sleep until we rock out at the La Crosse Center with Asking Alexandria, Beartooth, Starset, Memphis May Fire, Pop Evil, & Eva Under Fire! If you don't have your tickets for the Riverfront Revolt, you can get them online here. Back into the teens today after a high of 31° yesterday & some light snow. We kicked things off with an update on the Wisconsin man who allegedly set fire to a Congressman's office, a recap of Governor Evers' State address, what was in the letter that former President Biden left for President Trump in the Resolute Desk, and if you've got TikTok installed on an old phone…you might want to list it on eBay. In sports, the Bucks/Pelicans game scheduled for last night got postponed because of the wintry weather in New Orleans, the NY Jets have hired a new head coach, the AFC & NFC Championship games are this weekend, and the Badger men's basketball team is back at home on Sunday against Nebraska. We let you know what's on TV tonight and discussed a new UFO documentary that is coming out soon. Plus, Brian now thinks that Rock is Dead after watching Pop Culture Jeopardy. A couple of heart-warming animal rescue stories including a family's pet tortoise that survived the LA wildfires, and a moose that recently fell through the ice on a frozen lake was rescued by wildlife officials. Have you seen the single serve "cheese product" packages from Velveeta? How about this face-roller from Coors Light? Have you heard about Sluggball? We talked about a Buzzfeed.com list of things that should be obsolete by 2075, and a very cool story about Bills Mafia helping a charity in Mark Andrews' name after he dropped a pass that could have tied the game between the Bills & Ravens last weekend. Office Cora joined us to talk about her life & what she's up to in the 715 this weekend. And in today's edition of "Bad News with Happy Music", we had stories about an argument over a remote control that ended with a stabbing, a "Mother of the Year" candidate who handcuffed her kid to an oil tank as punishment for eating too many hot dogs, and a guy who shot up a Wendy's because his fries were too cold. See omnystudio.com/listener for privacy information.

VELVEETA TO GO! by 101.9POR

Velveeta cheese on-the-go packets are a thing now. Terrible writing of a headline: Fishermen beat shark off with broom while reeling in near-300kg tuna. Cat left on the plane ends up taking three flights before reaching its destination. iPhones with TikTok still installed are listed for up to $1M on eBay. Woman had to sit in vomit on Qantas airline from Singapore to Sydney. A California couple is suing JetBlue for $1 million, alleging a block of ice the size of a watermelon fell from a plane and crashed into their bedroom. Philadelphia mayor, Cherelle Parker, forgot how to spell Eagles!

Excerpt of the 13 Jan 1949 Kraft Music Hall starring Al Jolson. Groucho Marx was the guest on this week's program, but this podcast is from the middle part of the show, and features Jolson, Oscar Levant, Ken Carpenter, and Lou Bring. Enjoy the scripted comedy, which refers to Levant wanting to leave the show, and Jolson's renditions of "I'm Crying Just For You," and "She's A Latin From Manhattan," which has a Velveeta ending! The complete broadcast circulates with other Jolson radio shows on the Official Al Jolson Website at www.jolson.org.

In this episode, Kristen and Carrie talk about all things Velveeta and canned spinach. They reminisce about the joys of sizzling fajitas at Chi Chi's and spinach dip in a bread bowl during 1985 as they cook a recipe from that year that makes Carrie gag a little.

Comedian Alex Moffat (SNL) joins Nicole to discuss how his relationship is thanks to Velveeta cheese. This episode isn't sponsored by Velveeta—but we really wish it was. Alex shares how he met his wife at a Velveeta commercial, how the cheese played an essential part in his proposal, and why it's now a staple of their anniversary. He also discusses his pole dancing skills, bombing at a Nicole Byer comedy show, being an acrodunker for the Chicago Bulls, and shares some of the worst dating advice we've heard on the show.WATCH this episode on YouTube at: https://youtu.be/Nb4jAt6NvfYSee Alex Off-Broadway in The Big Gay Jamboree!This episode is brought to you by -» Uncommon Goods: For thousands of unique gifts & 15% off your first order, visit UncommonGoods.com/dateme.» BetterHelp: This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/DATEME and get on your way to being your best self.» Essie: Shop essie nail polish at Target.Follow:Our New TikTok: @whywontyoudatemepod YouTube: @WhyWontYouDateMePodcastInstagram: @nicolebyerX: @nicolebyerNicole's book: indiebound.org/book/9781524850746This is a Headgum podcast. Follow Headgum on Twitter, Instagram, and Tiktok. Advertise on Why Won't You Date Me? via Gumball.fm.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The French VelveetaChef Jeremy Langlois began his culinary career at 16, joining Chef John Folse's White Oak Plantation team in 1995, where he quickly advanced and earned a scholarship to the Chef John Folse Culinary Institute at Nicholls State University. By 22, he became the youngest Executive Chef of any restaurant in the Distinguished Restaurants of North America (DiRONA) organization, leading Lafitte's Landing Restaurant at Bittersweet. Langlois has since helmed kitchens of three restaurants at Houmas House Estate and Gardens, bringing his “Nouvelle Louisiane” style to prominence, and has been featured on the Food Network's “Chopped” and at the James Beard House. You can find out about all the great offerings Chef Langlois and his team are putting out at houmashouse.comListen. Subscribe. Share.The Eat the Boot Podcast features music from Louisiana based singer/songwriter, Adam Dale, from the album “Shadowtown”.  www.eattheboot.com

This week Erin tells us about Randy Schoenwetter, a man who was convicted of murdering Ronald Friskey and his 11-year-old daughter Virginia in 2000 in Titusville, Florida.Sources:https://supremecourt.flcourts.gov/content/download/364657/file/04-53_ans.pdfhttps://law.justia.com/cases/florida/supreme-court/2006/sc04-53.htmlhttps://en.wikipedia.org/wiki/Randy_Schoenwetterhttps://murderpedia.org/male.S/s/schoenwetter-randy.htmSupport the show

This holiday season, are you searching for easy party snacks that you can make-ahead so you can relax and enjoy your own party? Whether you're asked to bring an appetizer to a gathering or you're hosting a holiday get-together, coming up with fresh, crowd-pleasing hors d'oeuvres can be a challenge. This episode offers creative party snacks from two former personal chefs who will help you create a memorable party!In this episode, you'll discover:Expert tips for transforming a simple starter like olives and almonds Recipes that can be scaled up for large parties or scaled down for intimate gatherings, with tips from entertaining mavens like Martha Stewart. Decadent ideas that include a bit of caviar, to irresistible comforting appetizers like nostalgic queso dipListen now to discover a world of party snacks that will keep your guests talking and your gatherings deliciously unforgettable!***Sign up for our Substack for more support in the kitchen!***LinksMartha Stewart's blanched snowpeas stuffed with boursin cheeseEndive boats with pear and blue cheese from The Yellow TableAmelia Satlsman's roasted almonds and green olives, you can also find her squash puree for crostini in the The Santa Monica Farmers' Market Cookbook or try this butternut squash puree Three ingredient goat cheese stuffed dates from Live Eat Learn Sonya's beet-cured gravlax Ottolenghi's butternut squash and tahini spreadTarte au soleil from Smitten Kitchen Mississippi roast by Jenn Crippen for All Recipes, and the NYT Cooking version Classic queso dip from All Recipes, and one without the Velveeta from Recipe Tin Eats***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook

Today's recipe is Slow Cooker Velveeta Queso.Here are the links to some of the items I talked about in this episode: #adSlow CookerMeasuring SpoonsCutting BoardChef's KnifeAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo 

Get ready for a deep dive into the world of fitness, plant-based power, and a side of Velveeta debates in this week's episode of Nacho Fitness Coach! Caleigh and Sara welcome Dr. Daphne Bascom, MD, PhD, and COO of The Vegan Gym, who joins them to discuss her journey from healthcare exec to vegan superhero coach. With expertise spanning continents and careers, Daphne shares how The Vegan Gym has helped clients globally transform their health through a holistic approach to wellness.From mastering asparagus prep to navigating the challenges of lifting heavy, Daphne shares insights on plant-based nutrition, strength training, and the surprising power of veggies. And, of course, Caleigh's picky palate and veggie aversion come into play as Sara tries to sneak in a Brussels sprout or two. Whether you're a “baby vegan” or just trying to eat more greens, this episode is packed with laughs, life-changing advice, and a whole lot of food-for-thought. Tune in for laughs, life hacks, and tips to level up your wellness game—Nacho Fitness Coach style!Connect with us on social media!Instagram, TikTok, Threads, & Youtube: @nachofitnesscoachFacebook and X (Twitter): @nachofitcoachWebsite: www.nachofitnesscoach.comThis podcast offers health, fitness, and nutritional information and is designed for educational and entertainment purposes only. You should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional. Do not disregard, avoid, or delay obtaining medical or health-related advice from your healthcare professional because of something you may have heard on this podcast. The use of any information provided by Nacho Fitness Coach podcast is solely at your own risk.

Is Biden trying to drag Dome down? Tim Walz brags his mother doesn't make ends meet and he wont help her. A value system that doesn't even resemble yours. We have countries more and less advanced than us that cast and count ballots all in one night. We already have states saying they wont have the votes counted election night. The glory of Velveeta cheeseburger mac. See omnystudio.com/listener for privacy information.

Burnie and Ashley discuss backlogs, The Emmys, television schedules of yesteryear, Jodie Foster, Trump's second assassination attempt, space gophering, bat worthy amounts of nacho cheese, and the enigma of Velveeta.Support our podcast at: https://www.patreon.com/morningsomewhere

Nutrition Nugget! Bite-size, bonus episodes offering tips, tricks and approachable science. This week, Jenn is talking about Velveeta. After seeing a trending recipe on social media with Velveeta as the “star of the recipe”, Jenn had to take a look at the nutrition facts. She was floored by the facts that she found and the amount that would be used and consumed in the trending recipe. Tune in to learn more about Velveeta to decide if you want to include it in your diet, or if you'll pass on it. Like what you're hearing? Be sure to check out the full length episodes; new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/       RESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries Instagram

Food News - Kentucky Derby Bread Hat & New Velveeta Cheese ItemsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Wellness + Wisdom Episode 631 Wellness + Wisdom Podcast Host and Wellness Force Media CEO, Josh Trent, shares what trauma detox can look like if you're on a budget and what he's currently been struggling with and learning on a personal and professional level. Send Josh your AMA Question HERE! Today's Questions Christina: What tips do you have for families who don't have much money but are trying to detox and heal from trauma and mold and all sorts of other exposures? There seem to be so many wonderful and herbs and things that are out there, but so many of them are outside of my reach due to finances. Errin: I would love to hear what is Josh Trent going through right now. Are you struggling with anything in specific in human experience? What are you struggling with right now? And how are you holding up the mirror? What do you see when you look in the mirror? How are you healing from it, navigating it, loving it, honoring it, alchemizing it? What's your process for healing? What's your roadmap for healing when Josh is going through some stuff? And what are the beautiful gifts and lessons that are inside of it. ❄️ Biohack Your Mind & Body with Plunge Ice Baths! Save $150 on your PLUNGE order with code "WELLNESSFORCE" As seen on Shark Tank, Plunge's revolutionary Cold Plunge uses powerful cooling, filtration, and sanitation to give you cold, clean water whenever you want it, making it far superior to an ice bath or chest freezer. ☀️ Live Life Well from Sunrise to Sunset Save 20% with code "WELLNESSFORCE" on everyone's favorite Superfoods brand, ORGANIFI, including their Sunrise to Sunset Bundle and their Women's Power Stack that includes HARMONY + GLOW for true hormonal balance and great health radiating through your beautiful skin. Click HERE to order your Organifi today.

*CLINK CLINK* That's the sound of our new Gaga jar, which we will be dropping a quarter into every time we mention Lady Gaga for the rest of this podcast's life. On today's jam-packed episode of Who's There, our weekly call-in show, we play your wonderful messages about topics such as: Julia Fox's Velveeta spon, Tammin Sursok's TikTok-trend-related concussion, the incredible rising country stars on Cowboy Carter, Wanya Morris's sons Wanya Morris, Wanya Morris, Wanya Morris, and Wanya Morris, Marisa Abela's ill-conceived Amy Winehouse drag, and Mary McDonnell's icon status! As always, call in at 619.WHO.THEM to leave questions, comments & concerns for a future episode of Who's There?. Support us and get a TON of bonus content over on Patreon.com/WhoWeekly. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

This week, Juliet and Jacoby share their thoughts on “guilt tipping,” react to Julia Fox's collaboration with Velveeta, and marvel at the world's oldest bread. For this week's Taste Test, they try kalimotxo: a mix of red wine and cola. Finally, they close the show by sharing their Personal Food News and reacting to some Listener Food News. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 646-783-9138 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

We've got a packed show today with Jess Hooker and Frank Caliendo joining us in studio plus the hilarious Etta May zooming in! We talk Caitlin Clark saying "Be where your feet are", Velveeta hair dye, and a special "celebrity voice"-filled rendition of Piano Man! Enjoy every segment of today's BOB & TOM Show. Join Tom Griswold, Chick McGee, Kristi Lee, Josh Arnold, Pat Godwin, and Willie Griswold for a blend of comedy, talk, news, and sports. Avoid the commercials and get the full show without ads through B&T VIP. Subscribe now at BobandTom.com/VIP. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Food News - Velveeta Personal Care ProductsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Wellness + Wisdom Episode 621 Wellness + Wisdom Podcast Host and Wellness Force Media CEO, Josh Trent, shares the key steps to reparenting yourself, how mothers can find support and empowerment, and why anxiety and depression come from self-love. Today's Questions Christina: "What piece of advice would you give a brand-new mom who's struggling to feel like herself after giving birth?" Maureen: "My question to you is, how do I develop that adult self with the sense of confidence in taking charge of my own life and feeling safe to do so in the world? Thanks." Diane: "Hey Josh! For someone that struggles with both anxiety and depression where do I even fucking begin to address the way that I feel in my body when they hit me SO hard? There are times when I don't even know what to do and all I can do is just lay down on the floor and cry. What are your thoughts on this?" Send Josh your AMA Question HERE!   30% Off Seed Daily Synbiotic Use the code "JOSHTRENT" for 30% off SEED'S DS-01® DAILY SYNBIOTIC FOR 18+ AGE GROUP For Gastrointestinal + Whole-body Health 2-in-1 capsule-in-capsule probiotic and prebiotic. Formulated for adults ages 18+ with 24 clinically and scientifically studied probiotic strains and a polyphenol-based prebiotic to support systemic health. BENEFITS BEYOND YOUR GUT HEALTH: Digestive Health Gut Barrier Integrity Gut Immune Function Cardiovascular Health Dermatological Health Micronutrient Synthesis SEED'S PDS-08™ PEDIATRIC DAILY SYNBIOTIC FOR CHILDREN + ADOLESCENTS Clinically studied 2-in-1 powdered synbiotic, formulated for children and adolescents ages 3-17 with 9 probiotic strains and a fiber-based prebiotic. Designed with how-do-I-get-my-kid-to-take-this-daily in mind. 30% off first month of supply with "JOSHTRENT"