Podcasts about Yaqui

Carlos Castaneda sold more than 10 million books to readers who thought they were buying anthropology. Real fieldwork. A real Yaqui shaman named Don Juan, teaching a real Westerner how to see. None of it happened. Castaneda made it up, and for years almost nobody in the press called him on it.I read all of those books as a teenager. Grew up on them, the way a lot of people my age did, right alongside Kung Fu reruns and books about Gurdjieff my neighbor suggested I read. So, when I heard that Ru Marshall, a nonbinary writer and artist I met years ago at a cult conference, had just published a full biography of the man, I wanted them on the podcast immediately. The book is called American Trickster: The Hidden Lives of Carlos Castaneda, and it took Marshall almost twenty years to write it.Here's the part most casual fans never learn. While Castaneda was cranking out sequels, he was also running an actual cult, a small group of women out of a house in Westwood that he called his witches. That story ends with human remains found in Death Valley. This is a fascinating discussion and will be thought provoking for sure.

durée : 01:32:40 - Les Nuits de France Culture - par : Albane Penaranda - La simple évocation de son nom suffit à convoquer la mémoire d'une époque, celle de la contre-culture des années 60-70. Par ses écrits, Carlos Castaneda éveilla toute une génération à la sagesse d'un sorcier Yaqui. Une mystérieuse rencontre racontée en 2005 dans l'émission "Une vie, une œuvre". - équipe : Mathias Le Gargasson, Antoine Dhulster, Rafik Zénine, Vincent Abouchar, Emily Vallat, Hassane M'Béchour, INA Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

[20260710] Crónicas de San Borondón Este viernes Crónicas de San Borondón viaja nuevamente al pasado de Canarias para indagar en un interrogante que ha pasado en su mayor parte desapercibido para los prehistoriadores. Hace varias décadas, diversos antropólogos y etnobotánicos estadounidenses, descubrieron que entre las comunidades yaquis asentadas en territorio mexicano, se utilizaba una planta muy peculiar de origen canario. Dicha planta había llegado a esa cultura en un pasado indeterminado, integrándose dentro de la medicina tradicional yaki y sus prácticas ceremoniales. ¿ Cómo llegó esa planta canaria a territorio mexicano? Ese gran interrogante está acompañado de otro no menos importante, ¿quiénes llevan esa planta conocen sus propiedades medicinales y generadoras de estados alterados de conciencia? El próximo mes de agosto la expedición Raíces Ancestrales partirá de Canarias con la intención de encontrar respuestas a estos y otros interrogantes, y en Crónicas de San Borondón avanzamos todos los detalles de la misma junto a Fernando Hernández. En el programa de esta semana, Manuel Díaz Noda y José Gregorio González realizarán un pormenorizado análisis del clásico del cine. Encuentros en la Tercera Fase, que dirigió en 1977 Steven Spielberg. A punto de cumplir 50 años de su estreno, la película sigue siendo considerada la mejor cinta dedicada al fenómeno OVNI. A qué desafíos técnicos se enfrentó, cómo fue acogida por el público y que nivel de rigor tuvo, serán algunas de las cuestiones a analizar. Finalmente los contenidos de esta semana se completan con una nueva entrega de El Gabinete del Curioseante, con Ricardo Martín, quién viajará hasta la localidad francesa de Rennes-le-Château para analizar el fabuloso misterio que hace mas de medio siglo la colocó en el mapa mundial del misterio. El supuesto hallazgo de un tesoro vinculado a los reyes merovingios y a la figura de Jesús de Nazaret.

Los Angeles hides an almost overwhelming number of ghosts behind its glamour, from the piano-playing spirit at Hollywood's Magic Castle and the body found in the Cecil Hotel's water tank to the sex-magick rocket scientist, Father Yod's robed disciples, and the cults that made the City of Angels a capital of the occult.EPISODE BLOG PAGE (includes sources): https://weirddarkness.com/hauntedlaREAD or DOWNLOAD the full transcript of this episode: https://weirddarkness.tiny.us/2p98dtw7CHAPTERS & TIME STAMPS (All Times Approximate)…00:00:00.000 = Show Open00:01:24.727 = Hollywood's Haunted Magic Castle00:09:13.905 = Los Angeles' Haunted Hotels ***00:27:05.636 = Los Angeles: City of the Occult ***00:51:50.907 = L.A. Ghosts ***01:01:24.337 = Show Close*** = Begins immediately after inserted ad breakLISTEN ON PODCAST APPS: Look for this podcast on Apple Podcasts, Spotify, iHeart Radio, Amazon Music, Pandora, TuneIn Radio, and other podcast apps. Get a list of free listening apps here: https://weirddarkness.com/wdapps*No AI Voices Are Used In The Narration Of This Podcast*SOURCES and RESOURCES:“Hollywood's Haunted Magic Castle” by Christina Sanza for Graveyard Shift: https://weirddarkness.tiny.us/nhdf2f29“Los Angeles' Haunted Hotels” by Andy Miller from Weird History: https://weirddarkness.tiny.us/mvbdcwac“L.A. Ghosts” by Jen Lennon for Graveyard Shift: https://weirddarkness.tiny.us/39xypc6c“Los Angeles: City Of The Occult” by Christine Aprile for Weird History: https://weirddarkness.tiny.us/4y9rj77r(Over time links may become invalid, disappear, or have different content. I always make sure to give authors credit for the material I use whenever possible. If I somehow overlooked doing so for a story, or if a credit is incorrect, please let me know and I will rectify it in these show notes immediately. Some links included above may benefit me financially through qualifying purchases.)WeirdDarkness® is a registered trademark. Copyright ©2026, Weird Darkness.Originally aired: April, 2021This episode of Weird Darkness turns to Los Angeles, the City of Angels, and the almost overwhelming number of ghosts, haunted hotels, and occult history hiding behind its glamour, from the Magic Castle and the Cecil Hotel to the sex-magick rocket scientist Jack Parsons, cult leader Father Yod, and the ghosts of Griffith Park.It opens inside Hollywood's Magic Castle at 7001 Franklin Avenue, the private clubhouse of the Academy of Magical Arts, where the Houdini Séance Room honors a magician who spent his career trying to debunk spiritualism and left his wife Bess the code phrase "Rosabelle, believe" for contact from the afterlife. The castle carries the story of Irma, the piano-playing ghost said to have died in 1932 and returned to the mansion built in 1909 by Rollin B. Lane, along with the ghost of magician Dai Vernon near his favorite seat in the Palace of Prestidigitation, the unidentified girl in the Haunted Cellar, and a Halloween 2011 fire that started at the exact time of Houdini's 1926 death and gutted the Dante Room while sparing the Houdini Room.From there the episode checks into the haunted hotels of Los Angeles, beginning with the Knickerbocker, which opened in Hollywood in July of 1929, hosted Marilyn Monroe and Joe DiMaggio on their honeymoon, and staged Bess Houdini's tenth and final rooftop séance the night an isolated thunderstorm struck the building alone. It moves through the Ambassador on Wilshire Boulevard, where Robert F. Kennedy was gunned down by Sirhan Sirhan in the kitchen on June 4, 1968, the Rosslyn Annex with its forgotten Prohibition speakeasy, the Alexandria and its bricked-off phantom wing, the Biltmore where Elizabeth Short, the Black Dahlia, was last seen before her 1947 murder, and the Cecil Hotel, home to serial killers Richard Ramirez and Jack Unterweger and the site where guest Elisa Lam was found dead in the rooftop water tank in 2013 after guests complained the water tasted strange.Next the episode traces L.A.'s long history of the occult, running from Scientology founder L. Ron Hubbard and his early Pasadena partnership with rocket scientist Jack Parsons, who performed the "Babalon Working" ritual and later died at 37 in a home laboratory explosion, to Charles Manson and the Family murders of August 1969 that killed Sharon Tate and six others, Carlos Castaneda and the Yaqui shaman Don Juan Matus who launched the New Age movement, and Jim Baker, the marine turned messiah Father Yod, who took fourteen wives and led the Source Family from a Hollywood Hills mansion. It covers avant-garde filmmaker Kenneth Anger and the witch Marjorie Cameron, the 1920 LAPD raid on the Mazdaznan sun-worshipers, the love-cult of Edith Maida Lessing at Mount Helios, the Devil's Gate Dam in Pasadena, and the curse Petronilla Feliz laid on the land that became Griffith Park.The episode closes with a tour of famous L.A. ghosts: the more than one hundred jumpers off Pasadena's Colorado Street "suicide bridge," including Myrtle Ward, whose daughter survived the fall; the body parts Marines found in a freezer at the abandoned Rancho Los Amigos hospital in 2006; picnic table number 29 in Griffith Park, where a couple was crushed by a falling tree in 1976; Bela Lugosi's hearse drifting past his favorite cigar shop; the many spirits of the Queen Mary docked in Long Beach; the unsolved 1929 deaths of Ned Doheny and Hugh Plunkett at Greystone Mansion; the ghost of Superman actor George Reeves; and Bob Baker, still haunting his marionette theater alongside the dead puppeteers who worked there.

EPISODE 167 | American Trickster: The Cults of Carlos Castaneda Guest: Ru Marshall, American writer and artist Carlos Castaneda made a big splash with his books about the Yaqui shaman Don Juan, but there was a lot more happening than just those increasingly fantastical tales. A LOT more. Author and artist Ru Marshall spent more than 20 years looking into what was really going on with the man who was, at one time, the most famous anthropologist in the world.  And yeah - it gets weird. Review us here or on IMDb. And seriously, subscribe, will ya? Like, just do it.  Music by Fanette Ronjat More Info: American Trickster: The Hidden Lives of Carlos Castaneda by Ru Marshall on Amazon American Trickster at OR Books Ru Marshall website Review on Publisher's Weekly Follow us on social: Facebook X (Twitter)

Durante años se pensó que los videojuegos eran solo entretenimiento. Hoy, los e-sports se han convertido en una industria que mueve miles de millones de dólares, genera empleos, desarrolla talento y está transformando la forma en que entendemos el deporte y la tecnología.En este episodio conversamos con Yaqui Núñez sobre el crecimiento de los e-sports, su impacto en la educación, la economía y el desarrollo del país. Además, hablamos de cómo la inteligencia artificial y las nuevas tecnologías están cambiando el futuro laboral.Una conversación sobre tecnología, educación, economía y el impacto que los e-sports pueden tener en el desarrollo de un país.TIMES(00:00) Intro & E-sports(48:27) Trayectoria & Familia (1:22:01) Educación, Política, Comunicación & Inteligencia Artificial (2:14:42) Proyección & Vida laboral

[20260710] Crónicas de San Borondón Este viernes Crónicas de San Borondón viaja nuevamente al pasado de Canarias para indagar en un interrogante que ha pasado en su mayor parte desapercibido para los prehistoriadores. Hace varias décadas, diversos antropólogos y etnobotánicos estadounidenses, descubrieron que entre las comunidades yaquis asentadas en territorio mexicano, se utilizaba una planta muy peculiar de origen canario. Dicha planta había llegado a esa cultura en un pasado indeterminado, integrándose dentro de la medicina tradicional yaki y sus prácticas ceremoniales. ¿ Cómo llegó esa planta canaria a territorio mexicano? Ese gran interrogante está acompañado de otro no menos importante, ¿quiénes llevan esa planta conocen sus propiedades medicinales y generadoras de estados alterados de conciencia? El próximo mes de agosto la expedición Raíces Ancestrales partirá de Canarias con la intención de encontrar respuestas a estos y otros interrogantes, y en Crónicas de San Borondón avanzamos todos los detalles de la misma junto a Fernando Hernández. En el programa de esta semana, Manuel Díaz Noda y José Gregorio González realizarán un pormenorizado análisis del clásico del cine. Encuentros en la Tercera Fase, que dirigió en 1977 Steven Spielberg. A punto de cumplir 50 años de su estreno, la película sigue siendo considerada la mejor cinta dedicada al fenómeno OVNI. A qué desafíos técnicos se enfrentó, cómo fue acogida por el público y que nivel de rigor tuvo, serán algunas de las cuestiones a analizar. Finalmente los contenidos de esta semana se completan con una nueva entrega de El Gabinete del Curioseante, con Ricardo Martín, quién viajará hasta la localidad francesa de Rennes-le-Château para analizar el fabuloso misterio que hace mas de medio siglo la colocó en el mapa mundial del misterio. El supuesto hallazgo de un tesoro vinculado a los reyes merovingios y a la figura de Jesús de Nazaret.

Most of us have been taught, in a thousand subtle ways, to treat death as the enemy: the thing to outrun, outwit, or simply not think about. In this episode, I want to offer you something different, and something so fundamental to Shamanic (and most other wisdom tradition) practice. This is the first of a two-part series on one of the most radical reorientations available to a human being: learning to work with death rather than against it — not as a morbid practice, but as one of the most life-affirming things you can do. I open with a personal story. A few years ago, in the middle of the night, I woke to find my room full of beings, including my root teacher. And I asked them, in the dark, whether I was dying. What happened next changed the way I understand death, initiation, trauma, patterns, and the parts of ourselves that have to go in order for something true to emerge. From there, we move into the cosmology: what Ernest Becker called our cultural denial of death, and what we lose by refusing to let it in. The difference between dying and killing. Grief as sacred duty. The Yaqui teaching of death as the activator of love. And what it means to live initiated rather than simply defended. Part Two — the practice — picks up where this episode ends. Come ready to go somewhere substantial, for we're not here to f**k spiders, mate.

Is it anthropology or a high-stakes hoax?In this episode of the Varn Vlog, we dive deep into the enigmatic life of Carlos Castaneda with author and visual artist Ru Marshall. Marshall's expansive new biography, American Trickster (OR Books), unearths the startling reality behind the man who convinced the world he was apprenticed to a Yaqui sorcerer named Don Juan.We explore how Castaneda transitioned from a UCLA PhD candidate to a global counterculture icon, selling tens of millions of books while living a life of elaborate reinvention—including claiming to be Brazilian despite being Peruvian. Marshall details the darker side of Castaneda's "Nagual" legacy: his transformation into a cult leader, his manipulation of academic elites like Harold Garfinkel, and the tragic disappearances of the women in his inner circle following his death.In this episode, we discuss:The Academic Scam: How Castaneda used "ethnomethodology" to seduce brilliant sociologists and anthropologists at UCLA.The Arana Family Secret: The "Mark of the Arana" and the dark Peruvian history Castaneda spent his life running from.Tensegrity and Cultism: The transition from bestselling author to a high-control leader who promised his followers they would never die.The Death Valley Mystery: The discovery of Nuri Alexander's remains and the final "flight into infinity" that turned fatal for his followers.Ru Marshall is an acclaimed writer and visual artist whose work explores the intersections of faith, identity, and cultural mythology. Their debut novel, Separate Reality, was a Lambda Literary Award finalist for Debut Fiction. Marshall's insightful non-fiction and essays have been featured in prominent outlets including Salon, n+1, Evergreen Review, and Kenyon Review. Their most recent work, American Trickster: A Biography of Carlos Castaneda, is the culmination of nearly two decades of research into one of the 20th century's most complex and controversial literary figures.Send us Fan Mail Musis by Bitterlake, Used with Permission, all rights to BitterlakeSupport the showCrew:Host: C. Derick VarnIntro and Outro Music by Bitter Lake.Intro Video Design: Jason MylesArt Design: Corn and C. Derick VarnLinks and Social Media:twitter: @varnvlogblue sky: @varnvlog.bsky.socialYou can find the additional streams on YoutubeCurrent Patreon at the Sponsor Tier: Jordan Sheldon, Mark J. Matthews, Lindsay Kimbrough, RedWolf, DRV, Kenneth McKee, JY Chan, Matthew Monahan, Parzival, Adriel Mixon, Buddy Roark, Daniel Petrovic,Julian

El Acueducto Seri ya es una realidad que está transformando el desierto de Sonora.

“A project of epic proportions, pulled off with remarkable élan.”—Kirkus ReviewsA gripping exposé of deception, cult power, and the long shadow of Carlos Castaneda, the man behind the biggest literary hoax of the twentieth century.Twenty years in the making, American Trickster: The Hidden Lives of Carlos Castaneda unravels the story of the secretive faux-anthropologist who pulled off one of the greatest literary hoaxes in modern history. Both an investigation of the techniques employed by charismatic narcissists and a study of the cult dynamics that still shape American life, American Trickster defies conventional biography. It emerges as a chilling allegory for the Trump era, a trenchant critique of academia's complicity in distorting and erasing Indigenous culture, and a deep dive into the mechanics of New Age spiritual abuse.Carlos Castaneda, born in Peru in 1925, fled to the U.S. in 1951, escaping responsibility for a child he fathered with a thirteen-year-old girl. He changed his name repeatedly, worked as a taxi driver, studied creative writing, and eventually enrolled in anthropology at UCLA in 1959. In 1968, the University of California Press published his first book, The Teachings of Don Juan, which described his supposed encounters with a Yaqui shaman who initiated him into a secret world of peyote-fueled visions and ancient knowledge never before shared with a “Westerner.”Castaneda was quickly hailed as a revolutionary figure. Admirers ranged from John Lennon and Joni Mitchell to Federico Fellini, George Lucas, and Octavio Paz. His books became international bestsellers and remain the most popular titles ever published on Native American spirituality—despite having little to no connection to actual Indigenous practices.For a time, his truth went unchallenged. Then, in 1973, Time magazine published a searing exposé revealing that Castaneda wasn't who he claimed to be. As his academic credibility unraveled, he turned inward, building a secretive spiritual group that blurred the line between fiction and reality. Castaneda's followers, mostly women, became living extensions of the characters in his books—devoted disciples who often abandoned their former lives entirely.By the 1990s, as book sales declined, the group emerged publicly, offering workshops and seminars to thousands across the globe. When Castaneda was diagnosed with liver cancer, he told his disciples he would not die, but burn from within and ascend to another realm—and invited them to join him. After his death in 1998, five of his closest female followers vanished. They are widely believed to have taken their own lives.Become a supporter of this podcast: https://www.spreaker.com/podcast/the-opperman-report--1198501/support.

In this episode of Psalms for the Spirit, Kiran sits down with Terry Wildman to explore the beauty and depth of the Psalms through an Indigenous perspective. Terry shares the story behind the First Nations Version of the Bible, a translation that seeks to express the message of Scripture in language and imagery that resonates with Native cultures.Together, they reflect on the power of naming God in ways that speak to the heart ~ Creator, Great Spirit, Grandfather ~ and how these expressions can help readers encounter the Psalms with fresh ears and renewed understanding. Terry also shares the collaborative journey of translating Scripture alongside a council of Native leaders and elders, uncovering rich meanings of the original Hebrew language and Indigenous wisdom.Throughout the conversation, the Psalms come alive as honest prayers ~ in prayers of grief, hope, justice, and trust. They remind us that faith is not only about certainty, but about bringing our full humanity before God.As Terry reflects, the Psalms show us that even in chaos and doubt, we can still send our voices to our Creator.“The Psalms include hope that God does hear us, that God does understand, that God is a God of justice, and He's working out His justice in the world through His people.”Terry M. Wildman (Ojibwe and Yaqui) is the lead translator, general editor, and project manager of the First Nations Version. He serves as the director of spiritual growth and leadership development for Native InterVarsity. He is also the founder of Rain Ministries and has previously served as a pastor and worship leader. He and his wife, Darlene, live in Arizona.Learn more about Terry here: https://firstnationsversion.com/Featured Celtic Psalms Songs:Psalm 90: From Dust We CameA Psalm of recognition of the fragility of life as well as God's eternal nature, set with the Irish traditional song ‘Casadh an t'Súgain.'Psalm 1: Their DelightThis first Psalm, set to the Irish traditional tune BánChnoic Éirann Ó, speaks of being like trees planted in streams of water, where we can flourish and thrive.Psalm 27: The Lord is My LightThe air ‘Down in Yon Banke' is originally a wordless Scottish country dance song, and in this rendition becomes a prayer for God's eternal presence.Psalms for the Spirit is a listener-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit psalmsforthespirit.substack.com/subscribe

Indie, Country, Folk, Hiphop, Rez Metal, Rock, Hip Hop, Rap, Rock'n'Roll, Techno, and Post Hardcore from the musicians of the Apache, Metis, Cree, Unangax̂, Hopi, Yaqui, Oʼodham, Gwich'in, Nuxálk, Inuit, Miwok, Ojibwe, Washoe, Pomo, Shawnee, Danezaa, and Siksika Nations. Brought to you by⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Tunes From Turtle Island⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Pantheon Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. If you like the music you hear, go out and buy/stream some of it. :) All these artists need your support. Tracks on this week's show are: Sage Lacapa - Baby Baby Baby D.M. Lafortune - Safe & Sound Jayli Wolf - In The Light Of Ever After Jerry Sereda - I Met A Woman M.I.S. - Rot In Ruin John Shewfelt Jr - Bad Hangover and Good Heartbreak Rollah Mack - Chase My Dreams Amisut & Tutu & Sigu - As nniler punga Richie Ledreagle & J - Cali Native Itz Lil Lee & Yung Gami - Fuck ICE Donita Large - Sweetgrass Disobey & CGK & Darksiderz - Panties Emersons Dead - Dahlia Link Wray - Deuces Wild Bebe Buckskin & Nisto - Flight (Redux) Lisa Marie Naponse - Candy Store Irie Love - See True Arnold Duck Chief & Ashley Ghostkeeper - That Girl Is A Cowboy All songs on this podcast are owned by the artist(s) and are used for educational purposes only. All songs can be found for purchase or streaming wherever you get your great music. Please pick up these amazing tracks and support these artists. More info on the show ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Ya Tseen pushes the boundaries of the musical collaboration's signature psych-pop sound with their latest album, “Stand on My Shoulders.” It's the second full-length album led by musician, visual artist, and totem carver Nicholas Galanin (Tlingit/Unangax̂) under the Seattle-based Sub Pop Records label. The music features diverse collaborations from the indie rock group Portugal. The Man, famed singer-songwriter Meshell Ndegeocello, and the experimental hip hop artist Pink Siifu. It explores themes of kinship and collectivism but also pays homage to Galanin's late father – lauded Tlingit silver carver and musician Dave Galanin. Cochemea Gastelum‘s latest offering, “Vol. III: Ancestros Futuros“, completes an album trilogy that explores dreams, oral history, memories (both real and imagined), and Gastelum's Yaqui identity. The new recording brings together the fruits of Gastelum's 25 years in the music business performing with the likes of Sharon Jones and the Dap-Kings, avant-garde jazz saxophonist Archie Shepp, and the popular rap-duo Run the Jewels.

Ya Tseen pushes the boundaries of the musical collaboration's signature psych-pop sound with their latest album, “Stand on My Shoulders.” It's the second full-length album led by musician, visual artist, and totem carver Nicholas Galanin (Tlingit/Unangax̂) under the Seattle-based Sub Pop Records label. The music features diverse collaborations from the indie rock group Portugal. The Man, famed singer-songwriter Meshell Ndegeocello, and the experimental hip hop artist Pink Siifu. It explores themes of kinship and collectivism but also pays homage to Galanin's late father – lauded Tlingit silver carver and musician Dave Galanin. Cochemea Gastelum‘s latest offering, “Vol. III: Ancestros Futuros“, completes an album trilogy that explores dreams, oral history, memories (both real and imagined), and Gastelum's Yaqui identity. The new recording brings together the fruits of Gastelum's 25 years in the music business performing with the likes of Sharon Jones and the Dap-Kings, avant-garde jazz saxophonist Archie Shepp, and the popular rap-duo Run the Jewels. Break 1 Music: Twilight (song) Ya Tseen (artist) Stand On My Shoulders (album) Break 2 Music: Mahaha: Tickling Demon (song) PIQSIQ (artist) Legends (album)

Feeling overwhelmed by climate change and disconnected from nature? What if the solutions we need have been here all along, in the wisdom our ancestors knew, in the plants growing in our backyards? Laylalanai Gocobachi, a Pascua Yaqui woman and Unity Earth Ambassador, learned this from her grandfather who sent her into the Arizona desert with grocery bags to "shop" for dinner. He taught her the desert is like our pantry, and that Native people were the first scientists. Today, Laylalanai shows us how to bridge traditional wisdom and modern science. You'll learn how she combines climate data with elder observations about disappearing plants, and why the Earth is constantly speaking to us, through snakes climbing trees before floods, through plants receding, we just need to remember how to listen. This is for anyone who's felt like one person can't make a difference, anyone searching for hope in these challenging times. What You'll Discover: How to start listening to what the Earth is trying to tell you (practical signs to observe) Why "water doesn't separate us, it connects us"—and what that means for your work The exact process for braiding Indigenous knowledge with Western science How to overcome imposter syndrome when you're the only one in the room Why showing up matters even when you doubt yourself Simple ways to reconnect with nature and find knowledge keepers in your community Resources: Follow Laylalanai Gocobachi on LinkedIn and Instagram Watch for her documentary on Planet Forward about traditional crops across the border

"True awareness starts with connection—to nature, to people, and to our environment.Episode SummaryIn this episode of The Gun Experiment, we sit down with Fred Osuna, a renowned expert on advanced human tracking and anti-tracking skills. We dive deep into Fred Osuna's background—from growing up in southern Arizona as part of the Yaqui tribe to his time in the Marine Corps and his transition to teaching tracking to elite law enforcement, military, and civilians. Fred Osuna shares the philosophy behind Greenside Training, blending indigenous wisdom and modern threat recognition, and how situational awareness, fieldcraft, and even simple games can revolutionize perception for adults and kids alike. We get actionable tips on anti-tracking, situational awareness in everyday life, and even tracking game for hunters. Plus, Fred Osuna unveils his work in cognitive behavioral science to help operators and first responders down-regulate after high-stress encounters.Call to Action1. Join our mailing list: Thegunexperiment.com2. Subscribe and leave us a comment on Apple or Spotify3. Follow us on all of our social media: Instagram Twitter Youtube Facebook4. Be a part of our growing community, join our Discord page!5. Grab some cool TGE merch6. Ask us anything at AskMikeandKeith@gmail.com5. Be sure to support the sponsors of the show. They're a big part of making the show possible.Show SponsorsSwig: Clean, nutrient-dense shakes and protein blends for the holiday grind (Use code TGE20 for 20% off at swiig.com).Onsite Firearms Training (OFT): World-class instructors to sharpen your shooting fundamentals and skills (Visit OFTLLC.US for classes).Key TakeawaysSituational Awareness vs. Hyper-vigilance: Knowing the difference and how to avoid wearing down your family unit by staying aware, not paranoid.Tracking Is For Everyone:Fred Osuna's system teaches people of all backgrounds, not just those with indigenous roots. Willingness to connect to nature is the key.Teaching Kids Awareness: Turn tracking into games like advanced hide-and-seek and memory exercises to fight digital-age dopamine addiction.Index Tracking:Fred Osuna's proprietary tracking method combines micro and macro techniques, making the learning curve accessible and intuitive.Counter-Tracking Basics: Tips for everyday escape and evasion—change routes, use reflections, dress in layers, and trust the Rule of Threes to verify if you're being...

CDMX llama a celebrar Navidad sin pirotecnia  Notre Dame, el monumento más visitado de París tras su reapertura  ¿Sabía qué el arpa es el símbolo sagrado en la cultura yaqui?  Más información en nuestro podcast

     MEDICARE ADVANTAGE MINUTE:                                                                  MA plan member satisfaction facing headwinds!      YOUR MEDICARE BENEFITS 2025:                                                                TDAP (Tetanus, Diphtheria and Pertussis) shots Advice from Diane Omdahl: Review your drug plan in case the government plan finder "glitches". Correspondence: Peter wants to know whether he should consider changing from HDG to Plan G. This is not something I usually recommend. Fr. David takes no prescription drugs but has been paying through the nose for an expensive Part D drug plan. What should he do? Ray has more questions about how to ensure that he has the best PDP (Prescription Drug Plan) next year. Finally, we review a Gallup pole listing the states from highest to lowest for cost & availability of medical treatment. Contact me at: DBJ@MLMMailbag.com (Most severe critic: A+)                   Visit us on: BabyBoomer.ORG Inspired by: "MEDICARE FOR THE LAZY MAN 2025; SIMPLEST & EASIEST GUIDE EVER!" "MEDICARE DRUG PLANS: A SIMPLE D-I-Y GUIDE" "MEDICARE FOR THE LAZY MAN: BARE BONES!" For sale on Amazon.com. After enjoying the books, please consider returning to leave a short customer review to  help future readers. Official website: https://www.MedicareForTheLazyMan.com.  

Ospite del 185° episodio di Illuminismo Psichedelico è Ursula Sefic, una “mujer medicina” iniziata all'uso del Bufo Alvarius da circa 13 anni. Ursula ha fatto esperienza dell'uso medicinale delle secrezioni essiccate del Bufo Alvarius (il più noto tra i "rospi psichedelici", conosciuto come Otac presso l'etnia locale) nella comunitá indigena Comcaac, del deserto di Sonora. Nel linguaggio Comcaac il nome con cui è chiamata la loro etnia significa semplicemente “gente”, ma le popolazioni vicine, tra cui gli Yaqui, li chiamano Seri, che significa “uomini di sabbia” – il che fa pensare un po' al film Dune. Ursula nel tempo è diventata un'attivista sociale che lotta al servizio della nazione Comcaac per questioni sanitarie, territoriali ed economiche. I Comcaac sono infatti ormai un piccolo popolo, minacciato di sparire. Questa popolazione non è culturalmente né linguisticamente legata alle altre che vivono nella stessa regione, né in quelle circostanti. Chapo Barnett (il suocero di Ursula) é il leader comunitario dei Comcaac, nonché sciamano e “uomo medicina”, esperto di Bufo Alvarius. Ursula é sposata con Pancho Barnett (il figlio di Chapo), a sua volta sciamano ed iniziato ai misteri del rospo psichedelico. Tanto il marito come il suocero, sono parte di un lignaggio di sciamani. Le parole pronunciate da Ursula Sefic in questa intervista, in relazione alla possibilità di trasporare le cerimonie con piante o sostanze sacre, alla consapevolezza con cui approcciarsi alla medicina in ambiente sciamanico, agli usi avventati e ai vizi egoici e truffaldini di chi si spaccia per sciamano mostrando attestati che semplicemente non sono mai stati emessi – in quel tipo di culture si tratta di saperi esoterici, non vengono certo assegnate "patenti" – sono tra le più illuminanti che si possano ascoltare a questi riguardi. [Questa è una delle interviste che sarebbe semplicemente impossibile realizzare senza l'inestimabile lavoro dell'antropolgo Alfonso Romaniello, "eroe dei due mondi" di Illuminismo Psichedelico.] 

As 200 nations from around the globe meet on the edge of the Amazon rainforest to hammer out cooperative goals on climate change, Indigenous people are making their presence known. They are included in discussions but have no negotiation power outside of the official representation from the countries they reside in. Many Indigenous attendees have organized marches, experienced civil disobedience, and even clashed with security officials in order to have their voices heard. Notably absent from this year's talks is any senior Trump administration delegation. We'll hear Indigenous perspectives about their role at COP30. We'll also hear from Cree journalist Brandi Morin, who spent months reporting on conflicts between Indigenous communities in Ecuador and Canadian mining companies. Currently, Ecuador's president is working on reforming the country's constitution to open up more natural resources for extraction. GUESTS Taily Terena (Terena), Indigenous climate and land activist Andrea Carmen (Yaqui), executive director of the International Indian Treaty Council Edson Krenak (Krenak), Brazil program manager for Cultural Survival Brandi Morin (Cree, Iroquois, and French), journalist

Alertan especialistas que se normalizan las violencias en interacciones estudiantiles en la UNAM Ecatepec utiliza robot de inspección subterránea que detecta fugas, tomas clandestinas y daños estructurales  En la cultura yaqui  el arpa sólo se utiliza en el acompañamiento musical de danza de PascolaMás información en nuestro podcast

Unknown to many Mexicans, Mexico waged a brutal war on the Yaqui people starting in 1925.

Among the thousands of staff cuts and billions of dollars eliminated from federal programs is support to prevent and respond to domestic violence. Organizations that facilitate women's shelters, preventative outreach, case managers, and legal help are mostly going it alone without the once-powerful assistance of the federal government. Many are in survival mode after the sudden and unexpected elimination of funding that had been promised. The U.S. Department of Justice has also removed its access to research and recommendations about violence against Indigenous women. We'll find out how some shelters are working despite the setbacks. We'll also remember long-time women's advocate Charon Asetoyer. Among other things, she founded the Native American Community Board that works to strengthen women's health, safety, and justice. Asetoyer walked on September 26. GUESTS Desiree Tody (Red Cliff Band of Lake Superior Chippewa), Ashland and Bayfield County outreach program coordinator for the Center Against Sexual & Domestic Abuse Caroline LaPorte (Little River Band of Ottawa Indians descendant), staff attorney with the Indian Law Resource Center and association judge for the Little River Band of Ottawa Indians Michelle Sanchez-Higginbotham (Yaqui and Niitsitapi), project specialist for the Rising Together program at the California Consortium for Urban Indian Health Ronni Fischer (Yankton Sioux), director of the Women's Lodge, a violence prevention program of the Native American Community Board

Conviértete en un seguidor de este podcast: https://www.spreaker.com/podcast/el-mananero-radio--3086101/support.

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

durée : 01:32:40 - Les Nuits de France Culture - par : Albane Penaranda, Mathias Le Gargasson, Antoine Dhulster - La simple évocation de son nom suffit à convoquer la mémoire d'une époque, celle de la contre-culture des années 60-70. Par ses écrits, Carlos Castaneda éveilla toute une génération à la sagesse d'un sorcier Yaqui. Une mystérieuse rencontre racontée en 2005 dans l'émission "Une vie, une œuvre". - réalisation : Massimo Bellini, Vincent Abouchar - invités : Michel Perrin Ethnologue et anthropologue français

What if you could hear the Psalms and Proverbs as if for the very first time? In this episode of the Unhurried Living Podcast, Alan Fadling talks with Terry Wildman, Ojibwe and Yaqui follower of Jesus, storyteller, musician, and lead translator of the First Nations Version (FNV). Terry has spent decades sharing Creator’s story in ways that resonate with Indigenous hearts. After the widely embraced release of the FNV New Testament in 2021, he and a translation council of over 20 tribes have now brought the beauty, rhythm, and imagery of Native American storytelling to Psalms and Proverbs. In this conversation, Alan and Terry explore: How oral tradition opens fresh ways of hearing Scripture The relational names for God, like Great Spirit and Grandfather Why Psalms and Proverbs were chosen as the next FNV project How this translation speaks to Indigenous and non-Indigenous readers alike Practical ways to let Scripture slow you down and deepen your walk with God If you long to encounter the Psalms and Proverbs in a way that stirs your soul and draws you into deeper communion with God, this episode will inspire you.

Hoy en El Rincón de los Errores nos acompaña Yaqui Martínez, psicoterapeuta existencial, director del Círculo de Estudios Existenciales de México y coautor, junto a Efrén, del libro “Diálogos sobre los Errores del Terapeuta: Encuentro entre dos miradas existenciales”. Con Yaqui, entramos en un tema tan fascinante como polémico: el uso terapéutico de los psicodélicos. Un campo en expansión que, mal comprendido, puede llevar a errores… pero que, bien acompañado, puede abrir nuevas puertas al alivio del sufrimiento.Yaqui nos cuenta cómo fue su propio encuentro con estas sustancias, cómo las integró a su práctica terapéutica y qué ha descubierto acompañando a otros en esos viajes internos.Conversamos sobre:- Los beneficios menos conocidos de los psicodélicos.- Errores comunes que se cometen en su uso.- Contraindicaciones claras (¿quién NO debería tomarlos?).- Su potencial impacto en la neurogénesis y la salud emocional.Y, por supuesto, Yaqui también comparte su error favorito: un momento de su pasado que, aunque difícil, le dejó una enseñanza que hoy honra con gratitud.Un episodio para cuestionar prejuicios, ampliar miradas y recordar que sanar no siempre se ve como pensamos… pero sí puede sentirse como un regreso a casa. Hosted on Acast. See acast.com/privacy for more information.

You've heard of the Aztec, Maya, Toltec and Yaqui, but what about the Zoque?

" Ezra " is my brother. He is a Yaqui Native American Indian. He joins me to talk about his heritage and history. We'll touch on the Yaqui Wars and Resistance and much more!*****************************************Get your What is Truth Merch Here!⁠⁠⁠⁠https://whatistruthpodmerch.itemorder.com/shop/home/⁠⁠⁠⁠Find all my links here⁠⁠⁠⁠⁠https://linktr.ee/whatistruthpodcast⁠⁠⁠⁠⁠⁠To catch a live show, Please Follow me on Odysee and Rumble!Please rate 5 stars if you enjoy the content! For vast majority of my content follow me on Odysee⁠⁠⁠⁠⁠https://odysee.com/@Weezy:a⁠⁠⁠⁠⁠Now on Rumble!⁠⁠⁠⁠⁠https://rumble.com/user/Whatistruthpodcast⁠⁠⁠⁠⁠Follow me on Twitter!⁠⁠⁠⁠⁠https://twitter.com/WhatTruthPod⁠⁠⁠⁠⁠Join our Telegram channel Group⁠⁠⁠⁠⁠https://t.me/witweezy⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@WHATISTRUTHTV⁠⁠⁠⁠⁠Listen on your Favorite podcast player!⁠⁠⁠⁠⁠https://www.minds.com/weezytruth/⁠⁠⁠⁠⁠Daddygate Podcast⁠⁠⁠⁠⁠https://www.youtube.com/c/TheDaddyGatePodcast⁠⁠⁠⁠⁠If you would like to "Tip" the show Click the Patreon Link. Support will help me improve the show. Much Love to all whom already have!⁠⁠⁠⁠⁠https://www.patreon.com/What_is_Truth⁠⁠⁠⁠⁠If you would like to join the WHAT IS TRUTH? PODCAST private FACEBOOK group, hit the link! Private Facebook group⁠⁠https://www.facebook.com/groups/429145721412069/?ref=share⁠⁠⁠⁠⁠Email WHATISTRUTHPODCAST@gmail.com

Alguna vez habrías imaginado que un indigena Yaqui de Mexico influyo tanto en Berth Hellinger que cambiaria el rumbo por completo de las constelaciones familiares al incluir al ESPIRITU desde la cosmovisión indigena?Olga Nitya, alumna directa de Berth Hellinger (Creador de las constelaciones familiares) y también de Tata Kachora (Nahual y hombre medicina de mas de 111 años de edad) nos cuenta lo que son las constelaciones familiares del espíritu y su paso como estudiante y aprendiz de estos dos grandes maestros del ultimo siglo

Punk rock's rebellious anger aimed at the forces of economic and political oppression and its low-fi, DIY aesthetic are among the reasons the genre took hold with some Indigenous musicians. It's a connection that continues to resonate with both players and audiences. Kristen Martinez (Yaqui and Mexican) is both a punk performer and a graduate student researching the history of the Indigenous contributions to the legacy of punk, one short, loud, and angry song at a time. She is building an archive of Indigenous punk musicians, posters, and performances on social media. We'll hear from Martinez about her growing archive of Indigenous punk history and what the art form has to offer to today's listeners. GUESTS Kristen Martinez (Yaqui and Mexican), archivist for the Indigenous Punk Archive and graduate student in musicology at UCLA Gregg Deal (Pyramid Lake Paiute Tribe), visual artist and lead vocalist of the Dead Pioneers Toni Heartless (Diné, Choctaw, Filipino), artist and front man for Heart Museum   Break 1 Music: Prisoners of Existence (song) Iconoclast (artist) Domination or Destruction (album) Break 2 Music: Scream, Holler, and Howl (song) Blue Moon Marquee (artist) Scream, Holler, and Howl (album)

The Yaqui or Yoeme people have lived in the river valleys of south-central Sonora in northwestern Mexico since time immemorial. The name “Yaqui” comes from the Yoeme word “Hiyakim” which was the name these people gave to their homeland. The Yaqui resisted outside influence for hundreds of years and as a result much of their […]

Llegada de los conquistadores al actual territorio de Sonora. Resistencia del pueblo Yaqui. José María Leyva "Cajeme".

PC hace un llamado a cuidarse ante las bajas temperaturas Habrá presupuesto en el 2025 para el Pueblo Yaqui: Sheinbaum Aumentó a 37 el número de víctimas de un accidente en Brasil Más información en nuestro podcast

In this heartfelt episode of the Pound of Cure Weight Loss podcast, Dr. Matthew Weiner and Zoë explore Raquel's inspiring story of transformation. Raquel shares her experience undergoing gastric sleeve surgery, navigating emotional and spiritual healing, and embracing her cultural roots, including the meaningful gifting of an Ojo de Venado. Her journey exemplifies resilience, recovery, and the powerful connection between medicine and spirituality.Gastric Sleeve Surgery: A Key to RecoveryRaquel's path to healing began with her decision to pursue gastric sleeve surgery, a life-changing step to address obesity, chronic pain, and limited mobility. Weighing over 387 pounds and coping with trauma from the tragic loss of her husband and struggles with addiction, she found hope through Dr. Weiner's guidance. The surgery not only enabled her to lose weight but also paved the way for essential double knee replacement surgeries, significantly improving her quality of life.Ojo de Venado: A Spiritual ConnectionA standout moment in this episode is the gifting of an Ojo de Venado by Raquel to Dr. Weiner. This sacred Yaqui symbol of protection and blessing was offered to Dr. Weiner on the day of her surgery as a gesture of gratitude and trust. For Dr. Weiner, wearing the Ojo de Venado became a source of grounding and strength during challenging times, embodying the interconnectedness of patient and caregiver.Recovering from Trauma: Finding Strength Through HealingRaquel's life is a testament to overcoming adversity. After the loss of her husband, addiction, and the temporary loss of her children, she found recovery through a Native American program. Her determination to heal extended beyond physical transformation, as she regained custody of her children, pursued a meaningful career, and embraced her cultural identity. “Healing from trauma isn't just about the events—it's about finding strength and purpose in their aftermath,” she reflects.Spirituality in Medicine: Honoring Cultural PracticesThis episode highlights the profound role of spirituality in healing. Raquel shares how practices like sage cleansing and the Ojo de Venado provided comfort and focus during her journey. Dr. Weiner emphasizes the importance of recognizing and incorporating diverse cultural practices in healthcare, fostering a deeper bond between patient and caregiver.Life After Gastric Sleeve Surgery: A New ChapterNow nearly two years post-op, Raquel has lost over 150 pounds, achieved mobility through knee surgeries, and embraced a healthy lifestyle. Beyond her personal success, she dedicates her life to helping others as a domestic violence facilitator, embodying her philosophy: “We go through these things, we fight, we heal, and then we teach.”Conclusion: Resilience and RenewalRaquel's story, shaped by gastric sleeve surgery, cultural traditions like the Ojo de Venado, and recovery from trauma, inspires hope for those on similar paths. This episode serves as a reminder of the strength found in resilience, community, and embracing holistic approaches to healing.

Welcome back to Open The Voice Gate - Rewind and Rewatch! Case (https://twitter.com/_inyourcase) and Mike (https://twitter.com/fujiiheya) are back to Rewind and Rewatch important events in Dragon System history.They've done Toryumon Japan and Toryumon X, now it's time for Mike and Case to take us back to the Toryumon 2000 Project's Japanese landing (11/13/01)! Before we get there, we have to talk about the elevation of Ryo Saito, the introduction of Skayde as a major lucharesu figure, Mexico debuts, would be Toryumon promotional partners in 2000 & 2001, explaining Kinya Oyanagi's gimmick, X-LAW and a whole lot more in a chaotic Timeline. Then it's time for T2P Desembarcamiento on November 13th 2001 and a new style of lucha libre lands in Japan with a special T2P vs Toryumon Japan main event as budding T2P ace Milano Collection AT takes on Toyumon Japan top prospect Ryo Saito in a 2 out of 3 falls match! Footage List:5/3/00: T2P lands in Mexicohttps://dragongate.live/title/?program=program_201806011636&episode=139/2/00: Yoshino, Owashi, Iwasa, and Oyanagi debuthttps://dragongate.live/title/?program=program_201806011636&episode=172/17/01: Masato Yoshino, Milano Collection AT, Takamichi Iwasa, Toru Ito & Yasushi Tsujimoto vs. Nitohei Oyanagi, Ryo Saito, Skayde, Takayuki Mori & Takayuki Yagihttps://dragongate.live/title/?program=program_201806011636&episode=223/4/01: X-Law: Junya Fukumasa, Milano Collection AT & Yaqui vs. Nitohei Oyanagi, Takayuki Mori & TARUcito and Takamichi Iwasa, Toru Ito & Yasushi Tsujimoto(Nitohei Oyanagi, Takayuki Mori, & TARUcito vs. Owashi, Yoshino, & Mishima vs. Milano, Junya, & Takayuki Yagi)https://www.youtube.com/watch?v=E7oN7i2B5jA5/19/01: Toryumon Mexico runs Arena Coliseohttps://vk.com/video/playlist/-207689490_26?z=video-207689490_456239370%2Fclub207689490%2Fpl_-207689490_269/8/01: T2P comes to Michinoku Pro. Dick Togo, Masato Yoshino, Stevie "brother" Tsujimoto & Tomohiro Ishii vs. Hideki Nishida, KENtaro Mori, Masao Orihara & The Great Sasukehttps://vk.com/video/playlist/-207689490_35?z=video-207689490_456239910%2Fclub207689490%2Fpl_-207689490_359/16/01: More T2P vs. MichiPro - KENtaro Mori & Tiger Mask vs. Masato Yoshino & Stevie "brother" Tsujimotohttps://vk.com/video/playlist/-207689490_35?z=video-207689490_456239910%2Fclub207689490%2Fpl_-207689490_3511/13/01: T2P Japanese Landing https://dragongate.live/title/?program=program_201806011636&episode=35 (longer versions are out there)T2P Japanese Landing GAORA TV open: https://youtu.be/KpAne-fB5W8 Our podcast provider, Red Circle, offers the listeners the option to sponsor the show. Click on “Sponsor This Podcaster” at https://redcircle.com/shows/open-the-voice-gate and you can donate a single time, or set up a monthly donation to Open the Voice Gate!Please Rate and Review Open The Voice Gate on the podcast platform of your choice and follow us on twitter at https://twitter.com/openvoicegate.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

What happens when your modern English translation renders the meaning of biblical names, connecting this with the practices of the ancient Hebrews and traditional Native Americans? Terry M. Wildman, of Ojibwe and Yaqui ancestry, is the Lead Translator, Editor, and Project Manager of the First Nations Version. He is the Director of Spiritual Growth and Leadership Development for Native InterVarsity, and the founder of the non-profit Rain Ministries. He has previously served as a pastor and worship leader. Terry and his wife, Darlene, live in Maricopa, Arizona, on the traditional lands of the Pima and Tohono O'odham. Together, they are the Grammy-nominated and Nammy award-winning musical duo and recording artists known as RainSong. Check out related programs at Wheaton College: B.A. in Classical Languages (Greek, Latin, Hebrew): https://bit.ly/4e00ejF  M.A. in Biblical Exegesis: https://bit.ly/3A3ZDQd 

Episode Highlights:Affordable Mental Health Services:Discussion on Better Help's accessible mental health services and their impact on individuals seeking therapy.2.When Words Fail Music Speaks Podcast:Introduction to the podcast hosted by James Cox, which explores music's therapeutic power.Featured Guest: Miguel RiosAustralian singer-songwriter Miguel Rios shares insights on his musical journey and therapeutic use of music.Discussion of his debut album “Slaughterhouse Road” and recent release “Running Blue.”Musical and Cultural Influences:Rios reflects on his upbringing in Melbourne's competitive music scene and his Mexican heritage, enriching his storytelling.His connection to the Yaqui tribe through his grandfather and its influence on his music.Storytelling and Songwriting:Emphasis on storytelling in songwriting, inspired by artists like Johnny Cash.Interest in having his work featured in film or TV to explore the synergy between visual and auditory art.Recording Preferences and Future Plans:Evolution from analog to digital recording, with a preference for analog's authenticity.Plans to release “Slaughterhouse Road” on vinyl, considering crowdfunding options.Musical Inspirations:Influence of family and iconic bands like AC/DC, Bob Dylan, and Neil Young on his music.Instinctual songwriting approach, with a focus on emotional resonance.3.Additional Musical Mentions:Miguel Rios's online music presence.Lola's new song about a good man being robbed, highlighting her talent.4.Overall Theme:The conversation underscores music's ability to convey emotions beyond words and its therapeutic potential.Join us as we delve into these compelling discussions, highlighting the transformative power of music in addressing mental health and fostering emotional expression.

Tonight's guest, Bearhelper Morales, is a Yaqui descendant who is on a different level of spirituality than most Native Americans. As you'll hear, if you listen to tonight's show, there are perks that come along with that. One of the most notable perks Bearhelper benefits from is the relationship he has with the Hairy People. You see, Bearhelper knows a lot more about the Hairy People than most people, due to the things they've revealed to him. Not only will Bearhelper share some experiences he's had with the Hairy People, including the amazing experience he had where a Hairy Man snatched him out of his tent and carried him away, he's also going to share an important message with you, that they've asked him to pass along to mankind. He's going to share a prayer of the Hairy People too, on tonight's show. We hope you'll tune in and listen to Bearhelper share all of those things, on tonight's special show.  If you'd like to check out my other Bigfoot podcast, called "My Bigfoot Sighting," you can listen to it using your favorite podcast app. Here's a link to the My Bigfoot Sighting Channel on Spotify...https://open.spotify.com/show/2gomYbQG2gM6gPFakCQYNL?si=M0dm3bDfR_ShTiJcHPWoyw&dl_branch=1If you've had a Sasquatch sighting and would like to be a guest on Bigfoot Eyewitness Radio, please go to https://www.BigfootEyewitness.com and submit a report.If you've had a Sasquatch sighting and would like to be a guest on My Bigfoot Sighting, please go to https://www.MyBigfootSighting.com and let me know.If you'd like to help support the show, by buying your own Bigfoot Eyewitness t-shirt or sweatshirt, please visit the Bigfoot Eyewitness Show Store, by going to https://Dogman-Encounters.MyShopify.comI produce 3 other podcasts that are available for listening on your favorite podcast app. If you haven't checked them out, already, here are links to them…  My Bigfoot Sighting https://www.spreaker.com/show/my-bigfoot-sighting  Dogman Encounters https://www.spreaker.com/show/dogman-encounters-radio_2  My Paranormal Experience https://www.spreaker.com/show/my-paranormal-experience  Thanks, as always, for listening!

Terapeuta existencial, curioso y pregunta que no se sabe si tiene respuesta. En este viaje, Alexis entrevista a Yaqui Martínez, un apasionado por la terapia existencial y el acompañamiento en el uso de psicodélicos con fines terapéuticos. Síguenos en todas las redes como @sonoropodcast Learn more about your ad choices. Visit megaphone.fm/adchoices

The Yaqui people fought for centuries against Spanish missionaries, miners, slave-traders, and the iron-fisted, anti-Indigenous rule of the Mexican government in the latter part of the 19th Century. Once the dominant culture in what is now Sonora, Yaqui populations were eventually diminished from conflict, disease, and even deportation out of their homelands. They eventually won back a significant portion of their traditional homeland in 1930. We recognize the Yaqui people on the anniversary of a significant battle alongside Mexican revolutionaries against both Mexican and American forces. GUESTS Dr. Anabel Galindo (Yaqui descendant), assistant professor at Northern Arizona University Robert Valencia (Pasqua Yaqui), former chairman and vice chairman Pascua Yaqui Tribe chairman and adjunct history faculty at Pima College

As I'm always keeping an eye out for possible guests, I was shocked to find out we had a gubernatorial candidate who fits this podcast! Sylvia was so kind and interesting to visit with. She's smart and quick. She's well-spoken and thoughtful. It was nice to bask in the truths she was sharing about people, the Gospel, and common sense. It was fun to listen to her describe her Tabernacle Choir experiences. I wish I had asked her to play the piano for us. Her story sounds like a movie. But what I learned best, perhaps, was how she talked about how listening to or ignoring promptings from the Holy Ghost changed her life for the better or worse. It's something I'm working on every day. Sylvia has so much to share and I'm grateful for her and her life.

On this day in 1973, Native American activist Sacheen Littlefeather declined an Academy Award on behalf of Marlon Brando.See omnystudio.com/listener for privacy information.

Connecting the Buddha's wisdom with the teachings of Don Juan, Carlos Castaneda's infamous Yaqui shaman, Jack explores how to become a spiritual warrior.Learn the Dynamic Art of Guided Meditation in this Masterclass with Jack Kornfield! Sign up for the on-demand version before Nov. 15 to take part in two live Q&A sessions with Jack!"There's a mysterious beauty that surrounds those individuals who live their lives as warriors, as men or women of knowledge." – Jack KornfieldIn this episode, Jack mindfully illuminates:How Buddha's factors of enlightenment (qualities of awakening) connect with Don Juan, Carlos Castaneda's infamous teacher and Yaqui shaman and sorcererDon Juan's wisdom of the 'Way of the Warrior' in relation to BuddhismThe qualities of living as a spiritual warrior: impeccability/wholeness, wise effort/energy, courage/investigation, controlled-folly (play/lightness), strength/concentration, and steadfastness/unshakeablenessShamanism and cutting through our sense of separation into the root of consciousnessFinding inner-freedom by learning how to stop our internal dialogue"The basic difference between an ordinary person and a warrior is that a warrior takes everything as a challenge, while an ordinary person takes everything as a blessing or a curse." – Carlos Castaneda (Author of The Teachings of Don Juan: A Yaqui Way of Knowledge)This talk from 12/31/1983 at Insight Meditation Society was originally published on DharmaSeed.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.